This Morning On Penile Cancer

cream cake of rice and stew of clams with zucchini, their flowers and red mullet fillets


stew of clams with zucchini, FLOWERS, AND MULLET FILLETS Sautee

Ingredients:

6 red mullet fillets, 2 zucchini, 1 tomato confit, shallots, oil, hot peppers, shelled clams with their liquid, 3 zucchini flowers, 3 leaves of basil, salt and pepper.

Preparation:

in a frying pan, sauté shallots and garlic with oil and chilli, add the diced zucchini and cut into julienne the basil, sprinkle with white wine and add the clams to evaporation finished with their water, and in the last minutes of cooking add confit tomatoes, salt and pumpkin flowers. Meanwhile in a very hot nonstick padalla brown to red mullet fillets from the skin previously floured. In a bowl put the sauce on which to place the red mullet fillets.

Free Pappose Knitting Patterns

chickpea soup with prawns sautéed seafood lasagna

Lyndsey Dawn Mackenzie And Her Sister

as crisp




Lasagne as crisp

Ingredients: (serves 12 people)
600 g fresh shrimp - fresh pasta for lasagna 500 g - 500 g sauce - pastry 500 g - 400 g zucchini - fresh salmon 300 g - 200 g leeks - fresh cream 200 g - 200 g dry white wine - 100 g shallots - phyllo dough - cornstarch - poppy seeds - dill fresh - olive oil - salt - pepper

Fry chopped leek in a film of oil and Saltatio shrimp shell (preserved heads) and zucchini, all in pieces, salt and pepper. After jumping into the frying pan warm the salmon cubes, salt, pepateli, add to the shrimp mixture and tie with all the white sauce: you'll get the stuffing. Boil the pasta and prepared two pans of lasagna to 6 servings each, alternating layers of pasta with the filling. Keep the lasagna in the fridge for 24 hours to make them shrink. Then obtained from each pan of lasagna 6 servings ranging wrapped one at a time, in a square of phyllo dough and a closed package. Roll out the pastry to 3 mm thick, ritagliatene 24 tapes and "related" per package lasagna with two of them duly crossed. Brushstrokes tapes with cold water, sprinkle generously with poppy seeds and, finally, bake the packets to 200 ° C for about 10 '. Sauce: saute in some oil and chopped shallots, chopped the heads of the prawns, add the wine and, after about 5 'the cream, salt and pepper. Cook for 5 'then pass it all through a sieve of China, getting the sauce to thicken'll briefly on the fire by adding a teaspoon of cornstarch dissolved in a little cold water. Serve hot packages of lasagna with sauce and chopped fresh dill end.