Here is the recipe to leave a blog in itself: Take a bloggher and send in Erasmus, give her the opportunity to leave after one year in NY, provided that you graduate by November. Let it be a little 'back with the exams, the most tough, and give them a session of two weeks abroad with only one appeal per course, so that you accavallino 3 exams in 2 days. Let simmer everything and tahdaaaaa!! Enjoy at room temperature, with a dash of anxiety.
Schezi apart, my dear. I am disgusting how I'm neglecting the blog. Also because, let's face it, the ideas are there, just missing the material time to get there and say, "and bring all I write, I like that!"
The good thing is that this time I really realized how much I love cooking for the simple fact of doing so. I baked quiche, made pies, cooked and miestre soup, flavored rice, couscous and fish done ( which usually do not like .. or maybe do not know! ), kneaded bread and rolls, biscuits and chocolate soufflé made tea. I mean, I still have time to do: the problem is was always and only get there .. grrr!
I returned to Belgium as you may have guessed from my roommates that two days ago they proposed to divide them my rent and keep the room until June just to see me back. Adorable! They make me feel happy and at home, appreciated and desired good, which is a wonderful feeling, believe me! I'm sorry to leave, but returned to chidere a chapter and open another 10: a journey on a Vespa, graduate at the end of year (God willing), depart for the Big Apple ...
idle chat generic in every way! I said that I tested the fish, and so it was! I had the salmon, and I decided to do it steamed with curry sauce, couscous and carrots. An experiment well able to tell the truth, MOOLTO satisfied with me :-) also because usually I do not like cooked carrots, and instead ... It 'pretty fast and complete, and gustosissimooo mhmmmm!
INGREDIENTS 2 slices of salmon
2 cups of coffee grain couscous
carrots 4 medium / small
1 onion 1 / 2 jar of cream
butter 1 ½ teaspoon of curry spices
Serves 2 - Preparation Total 30/40 min
Take a pot and boil the water with a few grains of pepper, salt, cloves and other spices to taste (I also used the cumin and a mixture herbs). Cut the onions and cook them in a shallow saucepan with oil, slice the carrots into strips, and add them to the onion when it is golden. Let go over a low heat, stirring occasionally; correct with salt and pepper if necessary.
Place gently in the water for cooking the fish, take about 20 minutes, depending on the size of the piece.
Place the cooked carrots aside, stssa pot and add a bit of butter with the cream and curry powder and heat. Transfer the fish and let it go on low heat in sauce.
In a bowl, pour the 2 cups of cous cous and pour the same amount of water used to cook the fish. Let stand 3 minute or two, then shell with a fork, if necessary adding a little 'oil.
Serve all, and if necessary go in the pot to warm the carrots.
I must say it was a revelation, but it is an opinion-P yanked persunnale!
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