The lilac is still time for weddings, color is a young, elegant, like a lot and is often paired with white or all 'ivory (as in this case). The effect is always beautiful.
Saturday, January 29, 2011
Thursday, January 27, 2011
How Long Off Work With Tonsillitis
Corallini in zuppa di mare
I propose a recipe "stolen" from the back of the pack of Barilla pasta. Inspired me immediately so I decided to try it and I'm not wrong, it's a different kind of dish that deserves to be tasted. I made some small changes, not having the fresh thyme, I used a mixture of Provencal herbs, consisting of: thyme, rosemary, sage, marjoram, basil, fennel and mint.
Ingredients for 4 servings: 160 gr
. of coral
500 gr. potatoes, diced
150 gr. of zucchini
20 gr.
of butter 50 cl of milk + 30 cl water
1 handful of herbs from Provence
15
shelled shrimp 1 / 2 shallot, salt and pepper to taste
Preparation:
Saute chopped shallots in butter, add the zucchini, potatoes peeled and chopped shrimp.
Add the mixture of herbs and wet with milk and water.
Cook for 10 minutes adding salt and pepper and cook the soup in the coral.
Bon appetit! 
I propose a recipe "stolen" from the back of the pack of Barilla pasta. Inspired me immediately so I decided to try it and I'm not wrong, it's a different kind of dish that deserves to be tasted. I made some small changes, not having the fresh thyme, I used a mixture of Provencal herbs, consisting of: thyme, rosemary, sage, marjoram, basil, fennel and mint.
Ingredients for 4 servings: 160 gr
. of coral
500 gr. potatoes, diced
150 gr. of zucchini
20 gr.
of butter 50 cl of milk + 30 cl water
1 handful of herbs from Provence
15
shelled shrimp 1 / 2 shallot, salt and pepper to taste
Preparation:
Saute chopped shallots in butter, add the zucchini, potatoes peeled and chopped shrimp.
Add the mixture of herbs and wet with milk and water.
Cook for 10 minutes adding salt and pepper and cook the soup in the coral.
Bon appetit!
Wednesday, January 19, 2011
Top 10 Metal Core Wheels For Scooters
Purè di patate e carote (ricetta per il Bimby)
I made this sauce with the TM21 without resorting to the butterfly does not stick and is creamy.
Ingredients: 700 gr
. Potato
300 gr.
300 grams of carrots. milk
20 gr. di burro
50 gr. di parmigiano
sale q.b.
Preparazione:
Inserire nel boccale con lame in movimento a vel. 4 le carote e tritare 10 sec.
Unire le patate tagliate a tocchetti, il latte, il burro, il sale e cuocere 20 min. vel.1.
Inserire il parmigiano ed amalgamare a vel. 3 per 30 sec. 
Ingredients: 700 gr
. Potato
300 gr.
300 grams of carrots. milk
20 gr. di burro
50 gr. di parmigiano
sale q.b.
Preparazione:
Inserire nel boccale con lame in movimento a vel. 4 le carote e tritare 10 sec.
Unire le patate tagliate a tocchetti, il latte, il burro, il sale e cuocere 20 min. vel.1.
Inserire il parmigiano ed amalgamare a vel. 3 per 30 sec.
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