I tried this recipe for the first time when I was 10 years old, my grandfather Andon prepared it for us. When i first tried it, i liked it so much that I have licked my fingers, it was so delicious. For years after that I had not eaten rabbit until you invited me to try a similar rabbit stew with prunes. The difference was that this time it was not made from wild rabbit and was also very tasty, but the meat was not so tender. Pretty soon I was in the supermarket searching for frozen rabbit. I tried several versions until I found mine. Rabbit meat is very dry so the combination allows the sauce to avoid this.
I can not say that I am the most enthusiastic fan of chocolate, but this recipe is one of the few that I am fascinated about. The versions for chocolate truffles are very much, I will present you the one I made on the basis of different recipes.
This is the second version of my recipe that I present because I had a problem with my old website and I have lost some of the recipes. This provoked me to update the lost recipes, which may be the positive of the whole situation.
Surely it sounds rather immodest, but it is stronger than me and I can not fail to boast. I have helped several friends to smooth their family relationships with a box of these tempting truffles. So if you want to capture the halves, it’s a relatively easy one, but I’ve gotten off and it’s time to present the recipe itself.
Salmon is one of my favorite fish, and some time ago I tried a delicious salmon soup in a small restaurant. The aroma and taste of this soup stayed with me for a long time. Due to my busy life it took me a lot of time to find a similar recipe. The result is a delicious and fresh soup, full of flavours.
This is one of my first recipes, with which my culinary skills have become the center of attention. I remember how three years ago I found a version of Gordon Ramsay’s chocolate souffle and fell in love with this recipe, but over time I made small changes.
Interestingly the skill in this dessert is not so much the preparation of the mixture but baking the cake so that the outside is crispy and the inside remains liquid. The most difficult part I think is the preparation of shapes, so that the souffle is removed without spoiling its shape.
I have already enjoyed that I have executed my dream to assemble and decorate Christmas ginger house.
It all started a long time ago, do not even remember exactly when even the desire to do this house is longstanding.
The first time I tried to make myself templates themselves biscuits, but did not get. Last year, finished parts found in IKEA organised me my daughter, but made a mistake and did not do the right proportion of glue and we have broken parts of the house made of ginger biscuits. But all those we fail to understand where we are wrong and will be happy to share with the important steps that need to run, so you do not need as us to try a few years prior to obtaining the result sought.
The steps you need to follow are described below and will have photos to them for easier orientation.