Curly Hair Stylist In Winnipeg

Tcharek the aryan (Almond Crescents)


Ingredients INGREDIENTS
marzipan:
- 300 g almonds,
- 150 g sugar,
- 1 / 2 tea glass of orange blossom water,
- 1 teaspoon cinnamon.

INGREDIENTS For the dough:
- 1 kg of flour,
- 350 g of fine sugar,
- 350 g butter,
- 6 eggs,
- 1 / 2 tea glass of orange flower water,
- 1 pinch of salt.
Preparation Recipe
1 - Prepare the almond paste with almonds blanched and ground sugar, orange flower water, cinnamon.
2 - Work flour and butter, knead well.
3 - Set aside in the same bowl, mix eggs and salt with orange flower water, introduce the flour and knead until dough can be elongated roller.
4 - stretch the dough to 1 centimeter and a half thick.
5 - Cut into triangles, put a bit of marzipan and roll each cake commenàant by the base.
6 - Wet the tip to stick to them and turn them into the shape of a crescent.
7 - Bask in the egg yolk and sprinkle with almonds blanched and chopped.

I Want To Rhydon Your Disco Stick

Makrout with dates


Preparation time: 30 minutes. Cooking time: 3 minutes. Difficulty: Easy. Cost: Inexpensive

Ingredients

Serves 10 3 cups semolina
average
1 cup butter 4 tablespoons melted
S. caster sugar 400 g
date paste 2 tablespoons
S. water orange blossom
1 pinch salt 1 tsp
to c.
cinnamon oil for frying 100 g of honey

Preparation
Place in large bowl: cornmeal, salt, sugar and butter work well. Add warm water and reworking to get a smooth paste and smooth.

Let stand. In another bowl, mix the dough with dates, cinnamon and orange flower water. Make small rolls, split the middle and into slot small sticks of date paste.

Weld opening roller and smooth.

Cut diamond and fry in hot oil. Brown both sides and dip in warm honey. Drain and keep sealed in a box, once makrout cooled.

Bottomless Womenexhib

Felfel Dolma, stuffed peppers



Ingredients 4 peppers (color indiffent)
1 egg 1 onion

rice (50g) minced meat
(200-250g)
5-10 g of olive oil
or margarine salt, pepper, herbs according to your taste

Preparation
Cook rice for 10 minutes (it should stay hard).
Cut "hats" peppers, turn the pips inside peppers.
Peel onion and chop it.
Mix ground meat with chopped onion, add the egg, rice, salt, pepper and herbs.
Stuff peppers with everything. so you can cover with "hats". In

reheated casserole pour a little olive oil and place peppers. Cover. Bake for 20-25 minutes. with the heat.

seine For more recipe with fewer calories to do the cooking in the oven
* You can cook in sauce with chickpeas

Does 2nd Cervical Cancer Jab

Breaded Fish - Goostissimo

Ingredients:

600 g white fish fillets (such as rockfish)

1 egg 120 g of white bread without crust, a little dry
1 tsp. polenta soup
1 tsp. Coffee
dried oregano Salt and pepper Lemon
served for

Preparation
1.Pour the bread in the bowl of a food-type mixer.

Add the polenta, oregano, salt and pepper.
Blend until crumbs.
Pour into a shallow dish.

2.Préchauffez oven to 200 ° C (gas mark 7).

Cut fish fillets into chunks.
Break the egg in a large bowl and beat it with a fork.
Put the fish pieces and mix into it.

3.Sortez a piece of fish, put it in bread crumbs then place it on a baking sheet nonstick.
Do the same for the remaining fish.

4.Enfournez for 10 minutes, until fish pieces are well browned. Serve with lemon slices and vegetables.

Listerine Chlorine Dioxide

M'Chekla - Pastry

Again, again and again an Algerian pastry shop with the same basic recipe combines dough and stuffing. Algerian pastry was nice to have the same revenue, similar ingredients and even the common processes, it reveals a daily range of styles and forms very attractive! In the Eastern pastries in general, it is unique in its vibrant colors through the use of bright colors and various, and its forms are very decorative and artistic imagination! Pastry Moroccan about putting it instead on the traditional and sophistication with a touch of creativity impressive annual revenues come on the market! Within the same oriental pastries, the differences are very large it is difficult to talk about baking cakes but combining thoroughness, technical skill, creativity and beauty.

Small sweet honey trapping between two pasta mixed nuts, almonds and ground hazelnuts. A sublime decoration with the unmistakable clip "Nekkach" caressing barely prick the dough without tearing point. Bath honey-sweet and lightweight that not only gives a real taste for M'Chekla but also a nice bright golden color.

------------------------------------
----------- Background: A measure
correpsond a container of your choice is a glass, a pot of yoghurt
empty cup, a mug or bowl depending on the amount Cake .
The golden rule is to use the same container for all ingredients.
-----------------------------------------------

For the dough :
4 parts flour 1 measure

2 tablespoons melted butter
tablespoons sugar 1 egg yolk 1 pinch of salt

orange flower water

For the filling: 1 part

ground almonds 1 / 2 measure
ground hazelnuts 1 / 2 scoops of ground walnuts
1 part sugar
2-3 egg whites

Fake honey

sliced almonds or other decorative (walnuts, almonds ...)
Crates

Preparation Pulp:
In a large bowl, combine flour, sugar, salt, yellow egg and butter. Sand mixture and then add the orange flower water gradually to obtain a homogeneous paste. Form a ball and set aside 10 minutes while preparing the filling.

Prepare the stuffing:
In another bowl, combine walnuts, almonds and ground hazelnuts, sugar. Collect the egg white gradually. Form a homogeneous mixture and compact.

Roll out dough using a rolling pastry to a thickness of 2 mm.

Do the same with the stuffing.
Cut out circles using a cookie jagged piece (optional).
Overlay a layer of dough, a layer of stuffing and a layer of dough as in the photo. Pinch
All around with a crowbar "Nekkach" otherwise make marks with a knife or fork, but the effect will be less attractive than traditional M'Chekla.
Garnish the center with flaked almonds and cook only 20 minutes at 180 °
Dip the cakes in the fake honey right out of the oven.
Drain and place in boxes.

Publix Calories Subs Roast Beef

H'RISSA Algeria (Algerian Cakes)



Ingredients For the dough:
1 part finely ground almonds (500 gr)
1 part sugar well tannisé (500 gr)
Dyes with corresponding flavors
4 of 5 egg whites
In a bowl, place almonds and icing sugar. Add as and when the egg whites stiffly beaten, until the dough is pliable. Divide into balls

the same size, you stain each a different color with food coloring diluted with their corresponding flavors.

Then mix all the balls together to get a gradient color.

Make small balls of 3 cm in diameter. Flatten and pinch their peripheries using a "nekkach.

Finally, poking an almond on top of each cake.

Present in boxes.

Note:
These cakes should not be baked.