blogquesadillas.blogspot.com

Blog Quesadillas

Tuesday, March 01, 2016. Saturday, October 01, 2011. When boiling maple sap beyond the maple syrup point, almost all water will evaporate. What is left is a solid mass that is ground into sugar when cool. Unfortunately I have not been able to see the process but the price tag (double of maple syrup) tells me that there must be more work and less water involved. It is a delicious sugar worth special occasions. Thursday, September 01, 2011. Recipe adapted from here. 2,5 sheets gelatin. 170 gr maple syrup.

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Blog Quesadillas | blogquesadillas.blogspot.com Reviews

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Tuesday, March 01, 2016. Saturday, October 01, 2011. When boiling maple sap beyond the maple syrup point, almost all water will evaporate. What is left is a solid mass that is ground into sugar when cool. Unfortunately I have not been able to see the process but the price tag (double of maple syrup) tells me that there must be more work and less water involved. It is a delicious sugar worth special occasions. Thursday, September 01, 2011. Recipe adapted from here. 2,5 sheets gelatin. 170 gr maple syrup.

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1 blog quesadillas

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blog quesadillas,catching up,posted by,mila,no comments,email this,blogthis,share to twitter,share to facebook,share to pinterest,maple sugar,maple syrup mousse,butter tarts,makes 6,58 g butter,pinch of salt,1/4 tsp salt,1/2 tsp vinegar,maple butter,mole

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Blog Quesadillas | blogquesadillas.blogspot.com Reviews

https://blogquesadillas.blogspot.com

Tuesday, March 01, 2016. Saturday, October 01, 2011. When boiling maple sap beyond the maple syrup point, almost all water will evaporate. What is left is a solid mass that is ground into sugar when cool. Unfortunately I have not been able to see the process but the price tag (double of maple syrup) tells me that there must be more work and less water involved. It is a delicious sugar worth special occasions. Thursday, September 01, 2011. Recipe adapted from here. 2,5 sheets gelatin. 170 gr maple syrup.

INTERNAL PAGES

blogquesadillas.blogspot.com

1

Blog Quesadillas: Vegetable smörgåstårta

http://blogquesadillas.blogspot.com/2010/04/vegetable-smorgastarta.html

Wednesday, April 21, 2010. Here is my vegetable version of the Swedish sandwich cake. Avocado and coriander give it a delicious touch of Mexico and eggplant the cute round form. 4 thick slices of roasted eggplant. 1 tbsp chopped fresh coriander. 1 tsp lemon juice. 1/2 slice roasted eggplant. Some whole coriander leaves. Put a slice of a roasted eggplant on the bread and cut out . Mash avocado, add lemon juice, coriander, salt and pepper. Subscribe to: Post Comments (Atom). View my complete profile.

2

Blog Quesadillas: Mexican Oaxaca cheese

http://blogquesadillas.blogspot.com/2010/04/mexican-oaxaca-cheese.html

Sunday, April 18, 2010. Oaxaca cheese is the cheese used when making quesadillas. It is named after Mexican state of Oaxaca which is famous for its very rich and amazing gastronomy. This semi-soft cheese becomes soft and stringy when melted, it is less salty than your average cheese and it has a very mild flavor. And that is exactly what you need when making quesadillas, a cheese that gives you the texture but does not take over the flavor. Mozzarella is its European cousin. View my complete profile.

3

Blog Quesadillas: Barbecue season

http://blogquesadillas.blogspot.com/2010/04/barbacue-season.html

Sunday, April 25, 2010. I t is end of April and this weekend we were lucky enough to have a great weather and. The first barbecue of the year. Pimiento de Padrón is a Spanish type of pepper. It looks like chili and sometimes it is as spicy as chili, but usually it is quite mild in taste. In Spain it is fried in olive oil and served as tapas. And Cypriot cheese Halloumi is made with goats milk, sheep milk and some mint. It is perfect for grilling. Subscribe to: Post Comments (Atom). I tried I liked.

4

Blog Quesadillas: Champurrado

http://blogquesadillas.blogspot.com/2010/07/champurrado.html

Thursday, July 15, 2010. Is another Mexican drink made with cacao beans that is really amazing. The difference from the Mexican hot chocolate. Is that ground corn is used to thicken it up (the same corn flour used to make tortillas) and it is not as sweet as the hot chocolate. If you have Mexican chocolate discs you can easily make champurrado by adding some corn flour until you have slightly thick chocolate. However, last time we were in Mexico I picked up a bag of champurrado mix by a brand Kekua.

5

Blog Quesadillas: Mexican drinking chocolate

http://blogquesadillas.blogspot.com/2008/11/mexican-drinking-chocolate.html

Wednesday, November 19, 2008. The very first chocolate in the world was not eaten, it was drank. The Mayas ground cacao beans into a paste and mixed it with water, spices and the beverage was thickened with cornflour. The discs are dissolved in milk or water and the froth is made with a molinillo, a traditional Mexican froth maker. Subscribe to: Post Comments (Atom). View my complete profile. How maple syrup is made? New chocolate from Yogi Tea! Favorite bakery in Munich. Bean and couscous burgers. I tri...

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Blog Quesadillas

Tuesday, March 01, 2016. Saturday, October 01, 2011. When boiling maple sap beyond the maple syrup point, almost all water will evaporate. What is left is a solid mass that is ground into sugar when cool. Unfortunately I have not been able to see the process but the price tag (double of maple syrup) tells me that there must be more work and less water involved. It is a delicious sugar worth special occasions. Thursday, September 01, 2011. Recipe adapted from here. 2,5 sheets gelatin. 170 gr maple syrup.

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