"Apple Tatin with salted caramel - Taste and Color
MENU OF THE HAPPINESS IS HAPPINESS IS! From around cream cheese spaghetti sauce the world COMRADE IS Tutti Frutti Pineapple Pastries and cereals cream cheese spaghetti sauce oil and cheese Vegetables and Fruits Eat Apples Eggs and remember Pierre Sauvage-lived pages of the past ate Historical Essays Ancient Texts of recipes from primary sources edalni STORIES Baking Cereal Milk and Cheese Meat, poultry, offal Vegetables Fish and seafood sauces egg dishes ABOUT US
I'm not a fan of desserts. cream cheese spaghetti sauce Even in a very good restaurant when lunch is coming to an end and the waiter brings the dessert menu, I embarrassed my eyes away. Because almost cream cheese spaghetti sauce certainly I know that there are: different fruit cakes, warm apple pie with vanilla cream, berry pannakotta with Drawstring, some fruit salad, flambéed cream cheese spaghetti sauce bananas and strawberries, frozen or millefeuille - at best. I can appreciate the soft texture, I like the crunch of nuts in caramel and vanilla flavor, but dessert is almost always cream cheese spaghetti sauce disappointing. Because the sweet itself seems straightforward. Something is always missing - probably the breadth and depth of flavor. And another surprise, that after an extensive meal tired taste buds started and again reacted. And then - well, sweet and sweet. If you choose, I prefer spicy tomato tart with honey mustard any cake. With jamon or pepper, I think, everything is delicious, even chocolate. I once edited and classic French recipe for chocolate mousse: it instead of the usual orange peel added some hot smoked Spanish pepper. Dala try a great connoisseur of French cuisine Vladimir Vladimirovich Pozner,
which refers to the chocolate mousse is particularly anxious - this is a favorite dessert of his French-mother - he asked supplements. Posner - he's only outwardly cream cheese spaghetti sauce so calm, it's just one of those who can appreciate such things. After all, between chocolate and pepper - old love: even when the conquistador Cortez brought cocoa to Europe, and showed his compatriots chocolate drink with pepper, Catholic monks announced his devilish brew (and what else to explain the magical multiplication of forces everyone who tasted it?) And decided to "draw chocolate in Christianity. " cream cheese spaghetti sauce To do this, when cooking to powdered cocoa beans instead of chili pepper, amber and musk, they began to add vanilla, sugar and cream. Drink and the truth has become a much more innocent and fresh. However, chocolate with pepper - is today quite common combination even available in ready-made tiles. Even more interesting it is obtained if the chocolate-caramel cream that is coated with a brownie cream cheese spaghetti sauce or some black wet cake, lightly sprinkle with coarse salt crystals, especially those in France called fleur de sel - hydrochloric Flower": without a strong heat it practically melts almost crunches and shading sweetness mineral aftertaste, does not turn into a cloying. In general, an interesting dessert - as a good role Stanislavsky: "Playing the villain, look where he is good!". Then it will be, and the depth and internal explosion.
Unsurpassed master of this kind of desserts cream cheese spaghetti sauce was always a Frenchman Olivier Rolinzhe, host a three-star, but, alas, closed 2 years ago Maisons de Bricourt, where people traveled from all over the world and sign up for dinner was only for the next six months, although the restaurant was God knows where - in the town of Cancale, in Normandy. That's where I first tried to take me desserts: instead of cinnamon and thyme, rosemary, black and white pepper and salt with amazing caramel combined with vanilla. As he explained Rolinzhe, in Normandy, and especially in Cancale, salted caramel made from time immemorial, since many products here with some light brackish she felt in the meat lambs that graze in the meadows, and then flooded the sea, and vegetables, and butter, which is in the desserts. I still have a jar of unusual fleur de sel, bought in the shop of spices Olivier Rolinzhe and believe in its magical powers: it has more than once helped me to turn solid, but quite ordinary dessert into something special. Today we will prepare an inverted apple pie, known as "Tatin".
Inverted pie, incidentally, is one of those things that bring me dessert. Here is what can be used to sweet homemade apple tarte? I do not even know how to look these legendary sisters Tatin, but like them a lot - they dare to turn everything upside down. I myself perepekla dozens Tatin - with pineapples, pears, plums with, bananas and walnuts in honey, peaches and even cranberries. At one time, my main hobby was exclusively vegetable shifters - with onions, tomatoes, eggplants, or even with pears and duck breast with eggplant and lamb, especially when playing the role of test rice or polenta. Vegetables wonderful karamelizuyuts
MENU OF THE HAPPINESS IS HAPPINESS IS! From around cream cheese spaghetti sauce the world COMRADE IS Tutti Frutti Pineapple Pastries and cereals cream cheese spaghetti sauce oil and cheese Vegetables and Fruits Eat Apples Eggs and remember Pierre Sauvage-lived pages of the past ate Historical Essays Ancient Texts of recipes from primary sources edalni STORIES Baking Cereal Milk and Cheese Meat, poultry, offal Vegetables Fish and seafood sauces egg dishes ABOUT US
I'm not a fan of desserts. cream cheese spaghetti sauce Even in a very good restaurant when lunch is coming to an end and the waiter brings the dessert menu, I embarrassed my eyes away. Because almost cream cheese spaghetti sauce certainly I know that there are: different fruit cakes, warm apple pie with vanilla cream, berry pannakotta with Drawstring, some fruit salad, flambéed cream cheese spaghetti sauce bananas and strawberries, frozen or millefeuille - at best. I can appreciate the soft texture, I like the crunch of nuts in caramel and vanilla flavor, but dessert is almost always cream cheese spaghetti sauce disappointing. Because the sweet itself seems straightforward. Something is always missing - probably the breadth and depth of flavor. And another surprise, that after an extensive meal tired taste buds started and again reacted. And then - well, sweet and sweet. If you choose, I prefer spicy tomato tart with honey mustard any cake. With jamon or pepper, I think, everything is delicious, even chocolate. I once edited and classic French recipe for chocolate mousse: it instead of the usual orange peel added some hot smoked Spanish pepper. Dala try a great connoisseur of French cuisine Vladimir Vladimirovich Pozner,
which refers to the chocolate mousse is particularly anxious - this is a favorite dessert of his French-mother - he asked supplements. Posner - he's only outwardly cream cheese spaghetti sauce so calm, it's just one of those who can appreciate such things. After all, between chocolate and pepper - old love: even when the conquistador Cortez brought cocoa to Europe, and showed his compatriots chocolate drink with pepper, Catholic monks announced his devilish brew (and what else to explain the magical multiplication of forces everyone who tasted it?) And decided to "draw chocolate in Christianity. " cream cheese spaghetti sauce To do this, when cooking to powdered cocoa beans instead of chili pepper, amber and musk, they began to add vanilla, sugar and cream. Drink and the truth has become a much more innocent and fresh. However, chocolate with pepper - is today quite common combination even available in ready-made tiles. Even more interesting it is obtained if the chocolate-caramel cream that is coated with a brownie cream cheese spaghetti sauce or some black wet cake, lightly sprinkle with coarse salt crystals, especially those in France called fleur de sel - hydrochloric Flower": without a strong heat it practically melts almost crunches and shading sweetness mineral aftertaste, does not turn into a cloying. In general, an interesting dessert - as a good role Stanislavsky: "Playing the villain, look where he is good!". Then it will be, and the depth and internal explosion.
Unsurpassed master of this kind of desserts cream cheese spaghetti sauce was always a Frenchman Olivier Rolinzhe, host a three-star, but, alas, closed 2 years ago Maisons de Bricourt, where people traveled from all over the world and sign up for dinner was only for the next six months, although the restaurant was God knows where - in the town of Cancale, in Normandy. That's where I first tried to take me desserts: instead of cinnamon and thyme, rosemary, black and white pepper and salt with amazing caramel combined with vanilla. As he explained Rolinzhe, in Normandy, and especially in Cancale, salted caramel made from time immemorial, since many products here with some light brackish she felt in the meat lambs that graze in the meadows, and then flooded the sea, and vegetables, and butter, which is in the desserts. I still have a jar of unusual fleur de sel, bought in the shop of spices Olivier Rolinzhe and believe in its magical powers: it has more than once helped me to turn solid, but quite ordinary dessert into something special. Today we will prepare an inverted apple pie, known as "Tatin".
Inverted pie, incidentally, is one of those things that bring me dessert. Here is what can be used to sweet homemade apple tarte? I do not even know how to look these legendary sisters Tatin, but like them a lot - they dare to turn everything upside down. I myself perepekla dozens Tatin - with pineapples, pears, plums with, bananas and walnuts in honey, peaches and even cranberries. At one time, my main hobby was exclusively vegetable shifters - with onions, tomatoes, eggplants, or even with pears and duck breast with eggplant and lamb, especially when playing the role of test rice or polenta. Vegetables wonderful karamelizuyuts
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