Culinary

Material:
1000 ml of liquid milk
Marie biscuits 100 gr, smooth blend
1.5 package gelatin powder
1 / 2 teaspoon seasoning spekuk
200 gr sugar
2 egg yolks
20 gr chocolate powder and 50 ml of water, dissolved

Raw chocolate sauce:
300 ml of liquid milk
50 gr sugar
100 gr dark cooking chocolate, cut into pieces
2 teaspoons cornstarch and 2 tsp water, dissolved for thickening

How to make:
1. Blend smooth liquid milk and biscuits marie. Add gelatin, spekuk spices, and sugar. Cook, stirring frequently until boiling. Turn off the fire.
2. Take a little dough. Add the egg yolk. Mix well. Pour the mixture into the boiling milk, stirring until blended. Build a fire. Stir until boiling again. Lift.
3. Take 1 / 4 section. Add cocoa powder solution. Mix well.
4. Pour half of pudding spiced batter in pan 24 x 10 x 7 cm. Let the half-frozen.

5. Heat the chocolate pudding, stirring until boiling. Pour into the pudding spiced. Let the half-frozen.
6. Heat the remaining pudding spiced. Pour over chocolate pudding. Freeze.
7. Chocolate sauce: boiled liquid milk and sugar, stirring until boiling. Enter a thick piece of cooking chocolate. Stir until the chocolate has dissolved. Thicken with cornstarch solution. Cook until bubbling.
8. Serve pudding with chocolate sauce.

The cuisine is also recommended for Ramadan, can be entered in each moment.
Tulang Iga kelezatannya is very popular, and very varied selection cook according to our taste, this time with a choice of meat grilled rib! Let's see how to make

It's easy to create a cuisine that is,,but do not forget your sense of it for pasta, so why do not you try to cook at home?
serves 2 - 3 as a main dish or 4 as a starter

Fry bacon or pancetta bits in saucepan first, drain grease, add butter
and proceed
Sautee sliced mushrooms and/or onions (with or without the bacon)
Add fresh green peas with the cream.
For seafood and cream sauce, sautee quickly scallops, shrimp, crab or
lobster meat in the butter (before adding flour). Add a pinch of nutmeg
with the cream, pepper, and cheese.

Experience the difference!

Asparagus is the ultimate harbinger of spring! Asparagus and lemon make a classic combination, and create this fresh, spring-like risotto.

Instructions:
Combine stock and wine in medium large saucepan and bring to the boil, reduce the heat and simmer.
Heat margarine and oil in a large saucepan, add the leek and green onion and garlic, and cook, stirring occasionally until onion softens. Add the rice and stir so it is well-coated in the oil mixture.
Stir in 1 cup of the hot stock mixture. Cook, stirring, over low heat until liquid is absorbed and repeat this process, using 1-cup batches of stock mixture until absorbed between each addition and rice is tender (about 30 minutes).
Gently stir in asparagus, snow peas/ sugar snap peas, chives, evaporated milk, pine nuts and cheese; stand covered for 5 minutes.
You can add other favourite vegetables and herbs to this recipe eg mushrooms, broccoli, leek, basil, and olives.
Ingredients:

• 1 litre (4 cups ) vegetable or chicken stock
• 1 cup dry white wine
• 1 flat tablespoon margarine
• 1 tablespoon extra virgin oil
• 2 stalks of leek, washed and sliced thinly
• 2 green or spring onions, sliced thinly
• 2 cloves garlic, crushed
• 1 1/4 cups (250g) Arborio rice
• 250g fresh asparagus or green beans, trimmed and thickly sliced
• 200g snow peas halved or sugar snap peas (or a mixture of both)
• 2 tablespoons finely chopped chives
• 1/4 cup evaporated light milk
• 1/4 cup finely grated parmesan cheese
• 1 tablespoon, dry roasted and roughly chopped pine nuts

PREP TIME : 7 mins
COOKING TIME : 40 mins
SERVINGS : 4

Nutritional Information

• Calories : 320 (21% from fat)
• Fat : 7.5g (sat 2.9g,mono 3.6g,poly 0.5g)
• Protein : 14.9g
• Carbohydrate : 46.2g
• Fiber : 4.1g
• Cholesterol : 10mg
• Iron : 1.6mg
• Sodium : 815mg
• Calcium : 234mg