Separate the eggs. Rub the yolks with the salt and beat the egg whites with the sugar. Add the yolks, then gradually the breadcrumbs (very easy, not to leave) and the last time the flour, mixed with the baking powder! I made from a liter of water with sugar, to taste, I make it very sweet, plus 4 essences of rum.
RecipesDish typeStartersNo cook startersHoumous gets a flavour boost thanks to parsley and spring onion. It& 39;s also super easy - everything goes into the food processor. Vary the flavour by adding a few chopped mint leaves, a little fresh ginger or dried chillies.68 people made thisIngredientsServes: 24 2 (400g) tins chickpeas, drained7 tablespoons tahini4 tablespoons lemon juice1 teaspoon lemon zest, minced2 cloves garlichandful flat leaf parsley4 spring onions, choppedsalt and freshly ground black pepper to tasteMethodPrep:10min ›Ready in:10minPlace chickpeas, tahini, lemon juice, lemon zest, garlic, parsley and spring onions in the bowl of a food processor.
RecipesDish typeSaladVegetable saladBroccoli saladWhite and green asparagus, broccoli and toasted hazelnuts are arranged in a glass bowl and covered with a rich salad dressing.4 people made thisIngredientsServes: 4 500g green asparagus500g white asparagus500g broccoli, washed and separated into floretssalt to taste1 teaspoon granulated sugar30g butter50g hazelnuts4 to 5 tablespoons sherry vinegar6 tablespoons olive oil2 egg yolks (see note)2 bunches flat-leaf parsley, washed, dried and choppedMethodPrep:20min ›Cook:20min ›Extra time:1hr chilling › Ready in:1hr40minWhite asparagus: Peel the stems with a vegetable peeler from top to bottom, starting below the tips.
In today& 39;s Media Mix, how many parents multitask while driving. Plus, how photographing your food could help world hungerThe Daily Meal brings you the biggest news from the food world.James Beard Winners: Here is the complete list of James Beard winners for the Book, Broadcast, and Journalism awards.
The washed and cleaned vegetables are cut into cubes and boiled in a pot of water. While the vegetables are boiling, prepare the meatballs: In a bowl mix the meat with the rice, season with salt and pepper, then add the beaten egg and form the meatballs. When the soup has boiled and the vegetables are almost cooked, reduce the flame and put the meatballs one by one, carefully in the pot.
Heat a medium-sized saucepan over medium heat. Toast the teff, stirring frequently, for 3-6 minutes. To the toasted grains, add 1 ½ cups of the water, cinnamon, nutmeg, and 1 tablespoon of the butter. Reduce the heat to a low boil and cook, covered, for 10 minutes.Meanwhile, place a small saucepan over medium-high heat.