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Winesmania Gourmet

Wednesday, October 11, 2006. Recette: Français: Tomates farcies parmentier. 20 pommes de terre mayonnes. 10 petit céleri pomme. 1000 g jambon coupé en petits dés. 1000 g petits pois cuits. 10 c persil haché menu. 05 gobelet de yoghurt nature. 10 c café de sauce soja. Poivre noir fraîchement moulu. 10 c café de jus de citron. Le zeste d'un demi citron. 1 Peler les pommes de terre et les couper en dés. 2 Peler le céleri et le couper également en dés. 4 Ajouter le jambon et les petits pois. 800 gr de bacalao.

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Winesmania Gourmet | winesmaniagourmet.blogspot.com Reviews
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Wednesday, October 11, 2006. Recette: Français: Tomates farcies parmentier. 20 pommes de terre mayonnes. 10 petit céleri pomme. 1000 g jambon coupé en petits dés. 1000 g petits pois cuits. 10 c persil haché menu. 05 gobelet de yoghurt nature. 10 c café de sauce soja. Poivre noir fraîchement moulu. 10 c café de jus de citron. Le zeste d'un demi citron. 1 Peler les pommes de terre et les couper en dés. 2 Peler le céleri et le couper également en dés. 4 Ajouter le jambon et les petits pois. 800 gr de bacalao.
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1 winesmania gourmet
2 tomates farcies parmentier
3 pour 4 personnes
4 10 petit cornichon
5 10 c câpres
6 20 filets d'anchois
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Winesmania Gourmet | winesmaniagourmet.blogspot.com Reviews

https://winesmaniagourmet.blogspot.com

Wednesday, October 11, 2006. Recette: Français: Tomates farcies parmentier. 20 pommes de terre mayonnes. 10 petit céleri pomme. 1000 g jambon coupé en petits dés. 1000 g petits pois cuits. 10 c persil haché menu. 05 gobelet de yoghurt nature. 10 c café de sauce soja. Poivre noir fraîchement moulu. 10 c café de jus de citron. Le zeste d'un demi citron. 1 Peler les pommes de terre et les couper en dés. 2 Peler le céleri et le couper également en dés. 4 Ajouter le jambon et les petits pois. 800 gr de bacalao.

INTERNAL PAGES

winesmaniagourmet.blogspot.com winesmaniagourmet.blogspot.com
1

Winesmania Gourmet: Español: Receta: Bacalao al Ajoarriero

http://winesmaniagourmet.blogspot.com/2006/09/espaol-receta-bacalao-al-ajoarriero.html

Friday, September 29, 2006. Español: Receta: Bacalao al Ajoarriero. Receta: Bacalao al Ajoarriero. Ingredientes para 4 / 6 personas. 800 gr de bacalao. 6 dientes de ajo. 600 gr de tomates rallados. 300 gr de pimientos del piquillo en lata. 400 gr. de patatas. Tiempo de realización 40 minutos. 1 Desmigar el bacalao, previamente desalado y exprimirle todo el agua primero con las manos y luego con trapo limpio y seco. Combina bien con Vino Blanco:. Duas Quintas Adriano Ramos Pinto. View my complete profile.

2

Winesmania Gourmet: Ricette: Italiano: Pomodori ripieni Eugenia al forno

http://winesmaniagourmet.blogspot.com/2006/08/ricette-italiano-pomodori-ripieni.html

Tuesday, August 08, 2006. Ricette: Italiano: Pomodori ripieni Eugenia al forno. Ricette: Pomodori ripieni Eugenia al forno. Pomodori Eugenia, pane bagnato nel latte, sale, pepe, pecorino grattugiato, cipolla, riso,aglio, prezzemolo, uova, olio. Dividere i pomodori in due parti e svuotarli della polpa, che conserverete in una terrina a parte. Http:/ www.pomodoroitaliano.it. Posted by Winesmania Gourmet @ 13:33. View my complete profile. Espanõl: Artículo: El Aceite de Oliva en España.

3

Winesmania Gourmet: April 2006

http://winesmaniagourmet.blogspot.com/2006_04_01_archive.html

Saturday, April 29, 2006. Receita: Português: Bacalhau à Brás. 400 g de bacalhau ;. 500 g de batatas ;. 3 cebolas ;. 1 dente de alho ;. Azeitonas pretas ;. 3 colheres de sopa de azeite. Demolha-se o bacalhau como habitualmente, retira-se-lhe a pele e as espinhas e desfia-se com as mãos. Cortam-se as batatas em palha e as cebolas em rodelas finíssimas. Pica-se o alho. Fritam-se as batatas em óleo bem quente só até alourarem ligeiramente. Escorrem-se sobre papel absorvente. Http:/ www.ramospinto.pt. Per po...

4

Winesmania Gourmet: Ricette: Italiano: Tiramisù

http://winesmaniagourmet.blogspot.com/2006/07/ricette-italiano-tiramis.html

Monday, July 10, 2006. Riguardo le origini del tiramisù, sono state rintracciate diverse storie, alcune molto fantasiose, altre che sembrerebbero più attendibili. Sono diverse anche le regioni che si contendono la paternità sulle origini del tiramisù: Piemonte, Lombardia, Veneto e Toscana. Il dolce avrebbe dovuto rappresentare quelle che erano le caratteristiche del nobile: grandiosità e semplicità. Era importante che fosse sfarzoso e goloso proprio come il duca. Venne così realizzata quella che ...Lavor...

5

Winesmania Gourmet: Português: Receita: Pão de Ló

http://winesmaniagourmet.blogspot.com/2006/08/portugus-receita-po-de-l.html

Tuesday, August 29, 2006. Português: Receita: Pão de Ló. 20 gemas de ovo. 500 gr de açúcar. 250 gr de farinha. Raspa da casca de 1 limão. 1 pitadinha de sal grosso. Batem-se os ovos com o açúcar, o sal e a raspa de limão durante 30 minutos com vara de arame ou 20 minutos com a batedeira. Envolve-se na farinha peneirada. Forra-se uma forma de barro com papel grosso e untado com manteiga e leva-se a cozer em forno a cerca de 180 graus, coberta com a outra forma de barro. Á venda na Winesmania.

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Winesmania Gourmet

Wednesday, October 11, 2006. Recette: Français: Tomates farcies parmentier. 20 pommes de terre mayonnes. 10 petit céleri pomme. 1000 g jambon coupé en petits dés. 1000 g petits pois cuits. 10 c persil haché menu. 05 gobelet de yoghurt nature. 10 c café de sauce soja. Poivre noir fraîchement moulu. 10 c café de jus de citron. Le zeste d'un demi citron. 1 Peler les pommes de terre et les couper en dés. 2 Peler le céleri et le couper également en dés. 4 Ajouter le jambon et les petits pois. 800 gr de bacalao.

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