What Can I Use Of Rizla

MULLET TO garlic butter, TOMATOES AND BASMATI RICE

HE stroll from A MOMENT IN THE FREEZER THAT THERE ... A sprig of thyme, A BREATH OF IMAGINATION, a few tomatoes, a pinch of fleur de sel and a delicious dinner!

For 2 persons:

- 2 mullets

- 12 cherry tomatoes

- a little sugar

- 100g rice

- 3 dried tomatoes

- 1 / 2 preserved lemon (if I had, instead I would rather put black olives)

- a drizzle of olive oil

- 1 piece of butter (about 20g)

- 1 clove garlic

- a branch of thyme

- basically salt, pepper

- Zest of lime for decoration

• Prepare tomatoes: Cut the tomatoes into 2 in a baking dish, drizzle with olive oil, sprinkle with sugar and let confit in the oven for twenty minutes at 160 degrees.

• Cook the fish: In a large skillet, melt butter in a little olive oil, add the garlic and red mullet and cook steadily recovering juice to water the fish meunière. Return mullets and proceed the same way, basting with garlic butter, to finish cooking. Pepper and set aside.

• Prepare rice: Depending on your taste for cooking and seasoning; conventional water with salt, pepper and olive oil (as here) or how pilaf.

• The Service: Remove the whole red snapper in the dish, sprinkle with sea salt, add a few spoonfuls of rice and tomato confit and a mixture of dried tomatoes and chopped candied lemon. Garnish with lime zest and a sprig of thyme. Drizzle a little lemon juice

Bon appetite!

Difference With Cold Sore Impetigo

nonet THE TUNISIAN Mercotte

Question 1 million dollars: What do other than gingerbread with gingerbread spices??

Well lady Mercotte gave me the answer. Or rather, that when I went home I found .. Nonet of spices.

I had to change the recipe because I did not have all the ingredients, so the Original is here "click",

and mine follows:

For 12 individual molds nonet square silicone 8cm / 4:

- 275g flour

- 110g sugar

- 75g butter or margarine

- 200g honey

- 200ml water

- 2 packets of yeast

- 1 / 2 teaspoon cinnamon

- 1 teaspoon spice gingerbread

- 6 large dates

In a saucepan melt butter or margarine water, sugar and honey.

Sift flour with baking powder and spices and pour the mixture into the saucepan from the first tremor. Stir, remove from heat, vigorously until a homogeneous mass.

Pour this mixture into your molds and press lightly 1 / 2 in each nonet date.

Put your molds in the freezer for a small twenty minutes and then bake in a hot 14 to 15 minutes at 200 degrees.

Remove from oven, unmold your Nonet and lightly brush top with syrup (1 part sugar in 1 / 2 dose of water + a little lemon juice, all brought to a boil warmed).

Let the spicy flavors of the nonet to develop a few hours before serving with tea with mint.

Bon appetite!