Monday, January 26, 2015

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It most probably already know that I sent my little chicken cookbook until the autumn. She called Kjúklingaréttir Nanna. It's not very original, to be honest, but on the other hand, the opportunity to clarify exactly what is in the book, you are certainly not to buy the cat in the sac, but the chicken pulitzer prize in the pan. Or so. I mean, her Nanna food or delicacies with little effort, and all these are great titles, but not tell you much. Except in the first case it is the food that I cooked and the potential for someone thought it was good and was a breeze to cook it. But it is still rather unclear.
And it does now not pass any of what the book is, there are pictures of six chicken dishes on the front cover. None of me, since I am old fashioned pulitzer prize and prefer to have a picture of the food myself. And additionally woman. I review today international survey which revealed that of ,, chef books ", pulitzer prize ie cookbook that after a certain pulitzer prize author and his name is part of the market phrase (it is still not (necessarily) mean books by professional chef) was in 2012, 58% with a picture of the author on the front cover - if he was a man; comparable figure for books by women was 26%.
In publishing houses bring out three cookbooks this fall, My Pictures and fish and LKL2 - Lágkolvetnalífsstíllinn. Both of them are by the authors (men) from the front. I was the other day looking at set up these three books, my was in the middle, and then rifjaðist up for me when we were designing the cover would designer (genius she Alex) have black silhouette of chicken instead of the black board in the center. It had been an interesting pose, two males and one hen ...
But instead of being on the cover of the book, I'm here in the demo, where I cook Moroccan shanks kjúklingarétt but mainly to talk about the book. And since this is not a cooking show and the recipe is nothing to show, then she comes here after.
Hmm, I'll just admit that the chicken is a little too dark there - not quite well, it is the season pulitzer prize that looks to be a little burnt, but it was not now, but myndatökumaðurinn had some trouble with the tripod and asked me always wait turn the chicken so it was a little too long on this side - but then when he was ready to simmer under the lid of the time had it all now leveled out and he did not like that kind of dark. Still not as classy as the picture in the book, so he will be if he turns him when to turn it on, but do not need to wait for the cameraman.
(This same thing happened actually when I was filming the Korean TV in the spring, they had so much to form me to fry horses groves I was cooking it eventually became a bit more fried than I would have liked. It is vandlifað.)
When I was cooking chicken dishes and form them in the spring, I rarely images of the process as I'm the one used to do, just finished dishes. So here are no such images. I actually cooked the implementation of this law earlier for me and the Son, but was not it either.
What is needed (compared to 4, but I actually used only 5 kjúklingalæri pulitzer prize now so that they are usually sold) were 4 kjúklingalæri (without shank), 2 tablespoons oil, 1 teaspoon cinnamon, 1 teaspoon Kumm, 1 teaspoon ginger (powder) , 1/2 teaspoon paprika, 1/2 teaspoon turmeric, pepper and salt, 2 onions, chopped 2-3 cloves garlic, chopped finely, 200 ml water, 80 g apricots, roughly chopped 50 g whole almonds. And a bit of onion but it is not necessary.
I began to wipe his thighs and heating oil in the pan. Mix all spices together pulitzer prize and nudist well in your thighs. So I put them in the pan with the mode down and snöggbrúnaði pulitzer prize them; turned them so lowered pulitzer prize the heat and distributed onions and garlic around. Let it simmer pulitzer prize for a few minutes, or until the onion began to soften and become crystal clear, and often stirred him in a while.
I had pearl couscous with this spring and it was very good but when I cooked right just now (of course, not like in the book, what do I do now ever, but he was still very similar, changed mainly spices recovered), I had just ordinary couscous and use more water but I would have a thin sauce or sod to scoop the kúskúsið. It was just pure good too.
salt
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