Not too long ago I started to read the same published in Paris Mathilde Dewilde knygiūkštę

Not too long ago I started to read the same published in Paris Mathilde Dewilde knygiūkštę "foodist: Traité pratique d'une gourmande accompli with funny illustrations by Serge Bloch and Pierre Marcolini the inaugural followed by the word. The Lithuanian language title of the book is probably to be translated very simply - "foodist: a practical treatise perfectly Gurman. I wonder if Lithuania is already invented some matches "foodista'i? But when the French took over the root of the English word, then why not after us? In the year and a foodist and foodists. Well, not translations, and one other book šmaikštumyną want to talk. According to the Matilda, becoming foodists, not born. True consolation, huh? Well, at least for me, which lacks the ability to focus on one object and accumulate faststone accumulate accumulate knowledge faststone and mysterious-fashion words. Feel your dentistry but most importantly, that there is hope for at least a couple of features to foodist himself noticing. So foodists - bepusryčiaudama considering what they are eating in the evening. And this started in childhood ("Daddy, do you hear me?). - Continues to dream about the future adoption of the menu. Though it is only for a couple of months -. Feels kind of cravings restaurant interiors. - Can not survive faststone without a daily dose of chocolate. - Proust and Hugo works of art on the shelves by Christophe Felder 'io bakery books. - meet up with friends can not talk about recipes and restaurants. - there is no reason why someone missed a "Top Chef" series (p. 13). Found something like that and himself? You had to find it., I, like always (seriously - always) bevartydama menu, then - waiting until the waiter brought all ordered a dish and even then - even when eating and even then - already faststone eating, faststone babbling about what you've seen and what tasty What I would like to order next time you read about fashion and eating it the most delicious oysters in Brussels and will have you back here on Sunday while they stop by. And my mom, it becometh faststone us to meet, still interferes with my stories without commas, that can have quite the food. Dad only with great patience or interest in listening to my foodistinių trills. And as for your loved ones? Tolerant? Behold, I am like a man who returned from missions would ask two things: how lucky journey ... and what you ate. And he told stories. Almost midnight or after. And for me it was the largest fairing (after the piercing). Therefore, probably, and delve panūdau after Zawadzki treasures - so there's faststone a lot of good and everything that does not need any Ch. Felder'io books. For example, what do you think of the chicken with juniper berries? The original recipe 1 rooster, 0.5 spoon juniper berries, faststone 2 tablespoons butter, 3/4 cup grated bandenlės, 3 eggs, 1-2 breadcrumbs and salt. Half a spoon crammed juniper berries mixed with 3/4 grated muffins, spoon the butter, three eggs, and the mixture faststone is stuffed rooster. Rub the skin with butter grinded juniper berries, wrapped faststone in baking paper and bake; reel off the paper, sprinkle with breadcrumbs, baked in the browning and baking, pour the sauce to arise. Experience and advice Eggs? What more eggs? For the first time I see them in this recipe, though by February it baked up to three chickens (fun, right :)). So, my "improved" recipe: 1 chicken, 1 tablespoon juniper berries, 2 tablespoons butter, 0.5 cups of bread crumbs, salt, black pepper.
Rusk piled quite large crumbs mixed with 2/3 juniper berries (once they are simply crushed glass bottom (ha ha ha), others - The grind grinder), salt, pepper and butter. In this mixture of chicken fillings. Before turning the baking paper to him again aptryniau mixture of the remaining juniper faststone berries, half a teaspoon of salt and a little black pepper. faststone Rolled in paper and was shot down by the vehemence 200'C oven. I baked a little longer than half an hour. Then cut the paper, resulting from the Watering chicken sauce (you can mix in a little honey to golden brown color), and supported in the oven another 10-15 minutes, until nicely made. Ate with parsnip puree (peeled parsnip roots, cutting pieces, cooked in water, piled, įkrėčiau tablespoon butter pasūdžiau and eye after adding the heated cream and milk but you can), and fried in butter smidriukais (asparagus). The next time prisikandom cauliflower to fry with a spoon of ground hazelnuts (they'll be inspired by Jerzy M.). Mmmm, believe - very tasty (I'm here about everything, not just about chicken-cockerel). I highly recommend.
PS In early February, I was very fun pakibino Insolente that somehow doubted that I would suffer a panic attack when susiruošusi cooked soup institution could not go on to remember faststone where you put it Zawadzki book. Cha cha cha. Seriously, you are right, is not so. Most often, when hungry faststone parlėkiu home 9arba detaches from the computer), no idea about the Lithuanian cook "nesukrebžda. Intermingled any