Justin Timberlake Merchandise

white wine poached eggs with potatoes and rosemary pizza




RECIPE Ingredients

4 eggs 800 g of potatoes 3 cloves garlic

2
rosemary sprigs Olive oil Vinegar


Sal Preparation
Peel potatoes, cut into cubes and boil in salted water. Drain and reserve.
Peel the garlic and cut in half. Heat oil in a pan and add the garlic, potatoes and rosemary sprigs, washed and dried. Gently fry everything for 10 minutes, until golden brown.
Heat a pan with ½ liter of water, a splash of vinegar and salt and bring to a boil. Reduce heat, crack 1 egg into a dish and slide into the water. Cook 3 minutes. Covering the tip with the clear with the help of a spoon. Others do well and serve over egg potatoes.

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RECIPE

Ingredients 1 sheet of dough for pizza

5 courgettes 80 g gouda cheese
80 Emmental cheese Flour

grated 1 teaspoon
oregano 1 tablespoon olive oil Salt and pepper

Preparation
Preheat oven to 200 º.
Roll out the dough for pizza on lightly floured work surface, form rectangles and place on a plate lined with baking paper.
dawn zucchini and cut into thin slices along with the help of a potato peeler or a mandolin . Grate cheese gouda with a large hole grater. Syndicate
on zucchini savory dough, cheese, oil, a pinch of salt and oregano. Place in the oven and cook for 20 minutes or until browned. Remove and serve immediately.

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zucchini gouda and cream of white beans with garlic oil

RECIPE

Ingredients ¼ kg
white beans 1 cup broth ½ Vegetable
100 ml
double cream 4 tablespoons olive oil 2
sprigs parsley ½ clove garlic


Sal Preparation
Leave to soak the beans with cold water from the previous night. cover with water and bring to a boil . Stop cooking by adding a cup of cold water and simmer 1 ½ hours. Drain . Place in a bowl , season and add the cream and vegetable stock. crush until a smooth cream and run it through the food mill to remove the skins. Wash and chop parsley very thin sheets. Peel the garlic, chop fine and mix with oil. Let stand a few minutes to take taste. Put the cream of beans in a saucepan and heat to a simmer. Adjust salt if necessary and distribute it in bowls. Sprinkle the surface with a few drops of scented oil and serve immediately.

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Asparagus quiche and tuna

These pies are much play in the kitchen because it allowed plenty of variants, which may include any vegetables we like.

RECIPE Ingredients
1DISC of chilled pastry

3 eggs 2 cans of canned tuna
1 bunch green asparagus 1 cup

cream cheese 200 g
1 knob of butter Salt and pepper

Preparation Grease with butter a pie pan with the rim has about 3 inches tall . Drop in the dough and prick it a few times with a fork. Clean the asparagus, removing the woody portion. Wash, chop and cook about 12 minutes in salted water until tender. Drain well and reserve.
Beat eggs in a bowl and add the cream and cheese. Incorporate drained tuna. Reserve a few asparagus tips to decorate and add the remaining quiche. Season and stir well. Meanwhile, preheat oven to 180 º.
Pour the filling over the dough, smoothing the surface with a spatula and decorate with the tips that we had booked. Bake the quiche for 35 minutes, until edges of dough and the surface are browned and the filling has curdled. To check, click the center with a sharp knife, if he leaves stained, extend the cooking another few minutes. Serve in miso pan, warm or cold.

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Ribs Honey Mustard Rice

RECIPE

Ingredients 1 kg ribs
pork into strips 200 g Dijon mustard Juice of 2

lemons 6 tablespoons honey Salt

Preparation

Salar ribs.

Mix honey, lemon juice and mostaza.Cubrir ribs with this mixture and marinate overnight.

place in a dish in the preheated oven to 200 degrees. A half cooked remove the broth a bit loose so it does not instead of roasting cook and go doradas.Pasadas 1 ½ hours or 2 depending on how we like to remove from the oven made.

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RECIPE Ingredients

1 onion 2 tablespoons butter 4 cups rice

200
white wine 9 cups chicken stock 2 pears

Emmentaler cheese 80 g chives

1 pinch nutmeg Salt and pepper


Preparation Chop the onion finely and sauté with butter until it begins to brown. Add rice and sauté a bit, stirring. Pour the wine and let evaporate.
Add the boiling broth and cook for 12 minutes.
Add pears, peeled and cut into cubes, mix well and continue cooking for 5 or 6 minutes. Season with salt and pepper and sprinkle with nutmeg.
Just before removing from heat, add the grated Emmental cheese and chives. Serve immediately.

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pears and mushrooms baked Emmental

RECIPE

Ingredients 600 g of mushrooms 3 cloves garlic

breadcrumbs 2 tablespoons chopped parsley
oil and salt


Preparation Preheat oven to 180 º. Clean mushrooms, cut off his foot and place in a greased ovenproof dish. Bake for 10 minutes, occasionally basting when the oil supply.
Remove mushrooms from oven, sprinkle a mixture of garlic, chopped parsley and bread crumbs.
Bring it back in the oven and cook another 10 minutes, basting occasionally with oil supply. Serve hot.

Poptropica Lava Rocks

RECIPE

Ingredients 400 g cooked chickpeas 150 g
frankfurters
2 boiled eggs

1 onion 1 cup chopped tomatoes and salt oil
Preparation

Peel and chop the onion. Browning in a pan with oil and when lightly browned, add sliced \u200b\u200bsausage. Let them brown a bit. Add tomatoes and fry lightly for 5 minutes.
Add the beans and 3 cups water and cook until reduced by half.
Serve the beans and sprinkle chopped eggs on top.
Source: Soon kitchen