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After I got the iPad opened new dimensions for the subscription of foreign magazines. Food magazines such as Bon Appetit the American and Everyday Food and Australian Donna Hay I now get sent regularly at an affordable price. This enriches certainly the spirit in the kitchen. The idea of this recipe from Bon Appetit latest - from the Dutch Yvette Van Boven as I have previously mentioned. Strawberries I got in Mrs. pool on Friday - a big box full of new local strawberries at a reasonable price, so fresh, sweet and good that it was impossible not to be tempted. Fresh esdragon grows now in the herb bed me in the garden - I bought the first plant last year and did not expect that it would come up again in the spring, but to my great joy and considerable surprise then jumped plant up from the earth on the heels chives's as always is the first messenger of summer brings us - lots of fresh herbs and good so simple and easy to cultivate.
Pavlov proved extremely good, so good that it was not one bit after the fare ended. I reliable after back again, and then it is good to be prepared to bring it in here where simpler to find it here, but in all Bon Appetit magazines on iPad.
Recipe 3 large egg whites 1/2 cup sugar 1 tsp. fennel-seed - light foundered 3-4 cups good strawberries 1 tsp. finely grated lemon 1 tablespoon lemon juice 1/3 cup sugar 1 bottle cream 150 gr. cream cheese or Greek yogurt 2 tbsp. esdragon fresh leaf
Whisk egg whites until they are almost stífþeyttar, add sugar gradually and with stífþeytið. The end fennikufræjunum is added to the mixture, they are to be lightly crushed, not derailed powder. Draw a circle on Baking paper and grease maren tendons in the ring, the edges have to be a little thicker than the middle. Bake for 2 hours. Turn off the oven and allow to cool Pavlov loved in him.
Hour before the cake is served strawberries frack are cut into pieces, lemon juice, lemon rind and sugar mixed together in a large bowl and bury berries mixed. Let stand for about 30 minutes.
lemon and herb chicken on skewers and couscous with baked tomatoes and lettuce cliffs
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