Wednesday, October 23, 2013

Chop on the table + mint + parsley parks + basil chives, leaving some without chop leaves, whole. I


1 package of whole cooked beets 1 handful of hazelnuts toasted 1 handful of parsley 1 handful of fresh mint leaves 1 handful basil leaves 1 bunch fresh chives 200 g of fat-free cream cheese 1 pinch oil skimmed milk walnut sweet Pedro Ximenez Vinegar Fresh sprouts 200 g of deli turkey "Tello" Salt and Pepper
Chop on the table + mint + parsley parks + basil chives, leaving some without chop leaves, whole. In a mortar and add hazelnuts break + milk + cheese + herbs chopped walnut oil + olive oil + salt & pepper. On the table slicing the beets into slices and mount them like yarrow, alternating layers of cream cheese and herbs. Make a vinaigrette with olive oil + vinegar + salt + water and season the sprouts and beet juice if you will. Around placing beets deli turkey + sprouts. Drizzle with vinaigrette. Done.
In a pot make a sauce with shallots parks + garlic parks + oil + salt + laurel. Add a little white wine or txakoli. Crush the coriander in a mortar and add to the sauce. Clean champis underwater. Add the lemon juice + wine sauce and leave to braise a few minutes. Add champis and let about 10 mn is Guisen. Without parks browning. Done.
Congratulations on receta.Por if you are interested to buy chicken when you can see some information there. It is essential to have quality parks food, then we have no scares. It's very interesting, I pointed it. Especially parks the use of read remolacha.Os
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