Extras: Fullness: Freshness: Tanning: Colour: Deep red. Smell: Aroma dominated by ripe dark berries

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Vegetables: 1 red pepper 1 yellow pepper 1 red onion 3 carrots 1 zucchini about. 100 g mushrooms 1-2 dl cider Oil Salt and pepper Cut the vegetables in fairly large pieces. Put vegetables in a baking dish, pour over a little oil, cider, salt and pepper. I used wild berry cider, but apple cider, pear cider, white wine or 1 cup water mixed with 1 teaspoon vinegar can also be used. Bake in the oven first at 150 C with inner fillet. When the jewel is finished, turn the oven on convection and sets up the heat to 180 C Stir fry while the meat rests.
Pork: Season inner fillet with salt and pepper, brown in a hot skillet with a little oil. Place fillets in a baking dish. Brush well with BBQ sauce around the fillet. Insert meat thermometer and bake 150 C until 70 C, taking about. 25 minutes. Wrap it in foil and let it rest for at least 15 minutes.
Garlic Potatoes: Potatoes 10 3 shallots 3 cloves garlic 2 tsp Maldon salt 1 teaspoon dried thyme Peel the potatoes, cut them into wedges. Shallots and garlic peeled. Cut the shallots into wedges and chop garlic. Mix everything bartending course well with salt and thyme. Place in a baking dish or roasting bartending course pan with a little oil in the bottom. bartending course Bake along with the vegetables until tender.
Extras: Fullness: Freshness: Tanning: Colour: Deep red. Smell: Aroma dominated by ripe dark berries, touch of herbs. Taste: Young and juicy touch of dark berries, touch of herbs. Compatibility: Country / District: France, Languedoc-Roussillon, Oc Year: 2012 Raw material: 100% Syrah Method: Traditional vinifikasjonsteknikk, short maserasjonstid, matured bartending course in concrete tanks before filtering and bottling. Contents: Alcohol 12.00% Sugar: 2.00 g / l Acid: 4.70 g / l Storage Level: Ready to drink, not suitable for storing a matbloggers Saturday Kjøkkenkos
Do not wait for the perfect moment! Take the moment and make it perfect! View my complete profile
Curious and cook, but no chef! I love and enjoy one good glass of wine but no wine connoisseur Many of the recipes I have even composed. Some are "borrowed" from cookbooks, matblader and websites, but usually changed little on. All pictures of food, I even made and photographed, unless stated otherwise in the post.
A hopefully nice mix between hverdag's food, cuddle & enjoy food for friends, romantic dinners and social gatherings to larger occasions Hope you can find some inspiration bartending course and have been wanting to try out some of the recipes. Lev - Eat - Enjoy
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