I love these fish, I like them very much, so every time I find fresh anchovies I buy them. Either they fry them on toothpicks, or they put brine on them. This time I had a craving for brine.600 g coarse anchovies1 large and ripe tomatoes1 almost dried red hot peppers3-4 cloves of garlic Portions: 2 Preparation time: less than 60 minutes RECIPE PREPARATION Anchovy brine: First we clean the anchovies from the intestines we wash and let them drain.
Put water to boil in a large saucepan, and in the meantime wash the plums. When the water boils, scald the plums, little by little, keeping them in hot water for a few minutes, then take them out on a tray and let them cool. Boil the sugar in 2.5 l of water until it binds, and meanwhile the skin is taken from the plums and the seeds are removed.
RecipesIngredientsPastaPasta typesSpaghettiHealthy and tasty pasta with vine tomatoes, peppers, mint, sweet petit pois, mozzarella and extra virgin olive oil. Quick to make and good for you.Recipe by:Kent, England, UK2 people made thisIngredientsServes: 1 spaghetti or pasta of your choice for 11 vine ripened tomato, diced1 red pepper from jar, diced1 teaspoon mint sauce1 tablespoon grated light mozzarellasalt and freshly ground black pepper to taste1 tablespoon extra virgin olive oil1 tablespoon fresh or frozen petit poisMethodPrep:10min ›Cook:7min ›Ready in:17minCook the pasta until al dente in boiling salted water.
Drain the canned oil well. Grate the cheese. The one with big holes. Beat eggs. Add a little salt and spices as desired. Add the cheese and tuna over the eggs and mix until you get a uniform composition. Put the composition in muffin tins. Bake for about 30 minutes.
The shop says it’s working to ‘minimize’ the logoThe shop’s slogan is “Fun Between the Buns.”An ice cream shop in New Jersey is under fire for over-sexualizing its logo. Dairy Air — an obvious reference to the buttocks — specializes in desserts doused in smoking liquid nitrogen. The store’s logo features a seductive-looking pink cow in pigtail braids and a beret with a prominent rump branded, “DA” within the confines of a heart.
RecipesDish typeSweetsMarshmallowsThere& 39;s nothing quite like homemade marshmallows. Once you& 39;ve made your own, you will never buy it again. Toasted coconut is used to top this vanilla-flavoured marshmallow.6 people made thisIngredientsServes: 16 1 tablespoon gelatine powder4 tablespoons cold water400g caster sugar350ml boiling water2 teaspoons vanilla extracttoasted desiccated coconut, as neededMethodPrep:15min ›Cook:5min ›Extra time:1hr setting › Ready in:1hr20minSoak the gelatine in the cold water, then heat over a low heat until dissolved.