Bumps On Stomach And Head

RAW AND SALMON RECIPE GUACCAMOLE

ON THE LIGHT IS IN ORDER FOR THIS NEW YEAR AT THE HIGHEST POINT CALORIC ... I KNOW YOU NOT HERE BUT DOES IT WAS THE TOTAL ÉCLATADE ..

a little recipe that I like FRESH FISH WITH RAW. RAPID PREPARATION AND DIVINE WITH SOME SWEET SOY SAUCE.

With these ingredients (and a salad greens, tomato, cucumber), I made my dinner but it can also be placed in the middle of the table like tapas, appetizer for many people:

- Half a lawyer

- A pad Salmon (thank you picard)

- 1 large teaspoon spreadable goat cheese type "little billy"

- chive

- 1 / 2 shallot

- salt, pepper

- 1 teaspoon toasted sesame seeds

- olive oil to taste (I don ' t have put it)

- sweet soy sauce or salt taste (sweet here in mode 1 liter, hihi)

- lime 1 / 2 twist + 1 / 2 juice (I'm verrrrry lemon)

• Prepare the salmon: As you understand, I always use Picard pavers. The frozen, I trust ... I go out the freezer about 30 minutes before I put it in a freezer bag as I close that and I plunged into cold water until almost completely thawed and then I end end slice, tartar.

• Counsel: I cut little smaller then I crush it with herbs, lemon juice and zest, minced shallot, salt, pepper and cheese (and olive oil, if you put it) with a fork to partially mash with lumps.

• Presentation: Place in a small serving dish in a large circle. In the small, round and arrange the salmon in the great, the lawyer. Baste salmon with soy sauce and sesame counsel. Serve chilled.

Bon appetite!

How A Star Is Born Diagram

1ST 2010, THE LIGHT! THIS IS THE

Hello hello,

First the vows, I wish you all the best for 2010. I wish you good health, I want you to be happy, I hope you enjoy this year even more than the previous one. May the joy, laughter, love and the kitchen are present in all your homes (and our blogs!)

OF DE-LI yield invaluable SMALL BRICK WITH GOOD TASTE AND PEPPER TUNA, crunching under the teeth, sprinkled with a dash of lemon juice, TO BEGIN THIS YEAR SWEETNESS WITHOUT TOO FAT OR SUGAR WITH VEGETABLES AND PROTEIN!

we feasted!

For 12 samossa

- 8 sheets of pastry,

- 1 can tuna in brine (about 80g),

- 20g capers,

- 2 cases of fresh cream,

- 1 case of coriander,

- 1 shallot,

- 1 small red pepper,

- 3 cases of oil Olive,

- Salt Espelette.

• Peel the peppers with a peeler special, if you do not, the peel once cooked. Cut into 4, seed it and put it in a bowl from the microwave background with salt water, a lid and power up to 5 minutes.
  

• Crush Tuna with cream, capers, cilantro, green onion cut into small dice (very fine), salt and pepper.
  

• Cut each sheet of pastry into 3 and 2 by superimposing 2 and brush with olive oil.
  

• Place a little filling at one end of the strip, in a corner. Fold the sheet through several times to form a triangle. Proceed in the same way with all bands.
  

• Place triangles on a sheet of baking paper without adding material fat, sprinkle with paprika and bake 10 minutes at 180 degrees.
  

Enjoy!