Christmas in Porvoo great experience for Latest Articles Sour Bread in a hurry to self-Craft Christ

a variety of salad leaves (arugula, oak leaf, frisee, etc.) a piece of Stilton cheese (or Roquefort or Aura) walnuts kibbled cooked duck breast, half breast per return eater Vinaigrette
Preheat the oven to 200 degrees Celsius. tripod fluid head Cut duck breast fillets, fat side veutsellä cross pattern tripod fluid head with a sharp, but not quite up to the meat. Season the fillets, tripod fluid head flesh side with salt and freshly ground black pepper. Place the fillets in the frying pan to cold fat-side down. Place the pot plate and bake for a few minutes, turn the fillets and brown them in a beautiful color. Lift the fillets in an ovenproof dish and bake in the center of the oven for about 10 minutes. Fillets are allowed to stay inside the pink, the meat is juicy. Remove the pan from the oven and allow the fillets to rest for a few minutes. Cut the fillets with a sharp knife rather thin slices. Prepare a vinaigrette dressing by shaking the vinegar or lemon juice, and olive oil in a jar with a lid. Spread the lettuce leaves on a large platter or serving plates, add the coarsely crumbled on top of cheese, crushed nuts and sliced duck breast. tripod fluid head Add dressing just before serving. tripod fluid head Sprinkle tripod fluid head the meat with salt and even finger Chop the spice of black pepper. Serve with a salad rapeakuorista, fresh bread and port wine.
200 g of dried, tripod fluid head soft figs 1 cup Graham's LBV port wine 3 cups wheat flour 1 teaspoon baking powder 1 cup chopped walnuts 200 g soft butter 2 cups sugar 1/4 teaspoon tripod fluid head salt 3 eggs Humidification
Preheat the oven to 175 degrees Celsius. Grease and flour a 24-cm diameter removable insoles flow. Place the figs saucepan, add the port wine and simmer until the figs are soft. Puree the figs a hand blender or food processor. Mix the flour and baking powder and crushed nuts with each other. Beat the butter and sugar until fluffy. Beat the eggs separately. Stir in flour mixture licker and egg foam may mixture. Finally, tripod fluid head add the slightly cooled viikunasose. Pour the batter into the tin and smooth the surface. Remove the pan from the oven rack at the bottom. Bake for 40-45 minutes, try to stick to maturity. Cool the cake and remove it from the pan. Place the cake on a serving dish. Moisten the cake top with port, use the pullasivellintä. Prepare the frosting. Put the can into a small saucepan to melt and add the chopped chocolate. Stir with a spoon until the chocolate has melted. Enter the icing on cool and solidify somewhat and then spread it on the cake with a spoon. Place the cake on top of the cake and let kakkukupu pretend to be the next day. You can serve the cake with whipped cream, if desired. Serve the cake with port wine.
Among other things, Parmegiano Reggiano and Grana Padana have long maturing period, tasty cheeses and fits nicely with port wine, as well as the blue-veined cheeses. In addition, a plate of walnuts and fresh dates. Serve the main course, or after the end of the meal.
Topics: Grana Padana cheese and port wine, meat, sweet pastries, Parmegiano Reggiano, port wine, port wine, chocolate cake, salad, salad with Stilton and duck breast, chocolate cakes
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Mervi Umami.fi is the founder and chief editor, freelance food editor, home economics teacher, KM. Mervi has made a 20-year career in marketing and Valio's test kitchen, and has been doing numerous, popular cookbooks. Food Stories Mervi made, inter alia, Helsingin Sanomat, You magazine and Taste. Mervi enjoys his work with passion! For him work is a hobby at the same time. Love life and life will love you Mervin is the motto! Photo: Sakari Majantie. tripod fluid head
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