Should Obese Women Get A Brazilian Wax

Fedelini Cozza (mussels)


In Maastricht, we spontaneously decided to a large package of mussels to take home. During the ride home we were looking forward to the dinner. There was a pasta dish in which the mussels with chorizo, the base was.

The best part was the pasta I I cooked the noodles in the mussel. Please do not worry, the noodles in as little liquid you cook. You take on so all the flavors the broth is absorbed and simultaneously by the emerging strength. If you stir a few times, they stick not together. Also, I'm of Italian housewives their pasta is very little liquid in the risotto and cook so nothing else happened ...

Ingredients for two:
1 kg mussels
1 celery root
1 clove garlic
2 stalks celery, plus celery leaves
1 leek
60 gr chorizo
olive oil
Abbrieb of half a lemon
150 ml white wine
400 ml broth
160 gr Fedelini

clean the mussels and check whether all closed. The vegetables and the sausage into bite-size pieces and all, to fry the garlic in a (very!) large saucepan in plenty of olive oil. When the vegetables attaches to the bottom of the pot is quenched with broth and white wine. The vegetable base can not cover simmer 10 minutes in front of him, so that the liquid can reduce. Then add the mussels and 5 minutes with the lid with steam until they open. The mussels take it out again and for that cook the pasta in the vegetable and clam Aldente.

Then the Add mussels again and serve with a little grated lemon rind and finely chopped celery leaves. For this purpose a cooled white wine ... heavenly! may

Unopened items not eat!

Plastic Sleds Manufactured In 1970

market and Kibbeling


Here are some impressions from the Maastricht weekly market and the recipe for "Kibbeling. Indeed, he is next to the standard court herring Dutch snack.
Since the Maastricht several fish market stalls were set up we could not resist.


Kibbeling for 4 servings: 500 g cod fillets

salt

lemon juice 2 tbsp flour
4 tablespoons milk 1 egg pinch of salt

oil, for frying

The fish fillets are rinsed under running water, blotted dry, cut into bite-sized cubes, sprinkled with lemon juice and salt. For the batter of flour, milk, egg and salt, beaten with fork. The fish pieces in batter and getauchen baked at once in the oil floating at 170-180 ° C. before serving Leave to drain on paper towel yet.

The Kibbeling was then we dipped generously into a sweetener to taste garlic dip. Somehow perverse, but also incredibly good!

Bleading In Verginity

KOOKHUIS


Ha! I found habs. Here's the cook at home. It is said, at least in this subline cooking business in Maastricht. In Kookhuis there is pretty much everything that makes the hobby of cooking and baking heart. Especially I liked the mix of modern and conservative line in a chic, yet cozy atmosphere. Old wooden floor, heavy metal shelving and industrial lamps, so looked as if they had just been screwed out of a loft, were complemented by subtle touches of color.
Above all, the back corner of my eye. There was all that used Peggy Porschen for her show pies and what else can only order via the Internet: glitter, black Frosting from the tube, Rollfondant in colors of the rainbow and silicone molds in flower shape. One can question whether we need this stuff for a really delicious cake and of course it must be said there is "no." But even rich sugar, flour, eggs and butter. Even a tin cup as it would do. But even if they may seem just extra, this abundance and variety of shapes and fun accessories. Just as the decorating and subsequent admire the baking plant.
'm very glad I managed to get hold of my muffin tins in checkered tablecloths look. These are available in all possible variations in house of marie order.
Upcoming Cupcakes are so alone because of the molds in planning ...
Maastricht is a beautiful city and worth only because of the glitter back in the department Kookhuis a trip.