...uma pitada...
Plus Size Clothing – Ideas From Plus Size Bloggers
Plus size clothing is something I’ve been interested in for a long time. I adore looking for cheap plus size clothing, however what is fascinating I frequently discover spark on remote sites. I don't know why might that be the case. As I specified some time recently, I don't generally timid far from shorter pieces either, however maxi dresses remain potentially might most loved things on my cheap plus size clothing UK list. Obviously as they don't generally look shoddy. They are shabby on the grounds that I know how to discover a deal! Ok, so we should take a gander at some motivating pictures on different websites! The first I found was an Austrian blogger Claudia. In this post she is brandishing an exquisite highly contrasting maxi dress matched up with a brilliant pink coat. A valiant mix, however lives up to expectations to a great degree well! However what I particularly like about this look is her shoes. High contrast stages run amazingly well with this maxi dress. Likewise the shades compliment the entire and again make me think about the hot spring and summer months to come. Truth be told, I'll presumably begin looking for summer plus size clothing deals at this moment. All things considered, now there is an opportunity to chase down some astounding pieces from last season.
Almond-rolled goats' cheese
Ingredients
- 250g/10½oz fresh beetroot
- salt and freshly ground black pepper
- 75ml/3fl oz olive oil
- 1 tbsp balsamic vinegar
- For the goats' cheese
- vegetable oil, for deep frying
- 200g/7oz soft goats' cheese
- 75g/3oz plain flour
- 200g/7oz flaked almonds
- For the dressing
- 200g/7oz fresh basil leaves
- 75g/3oz smoked almonds
- 1 garlic clove
- 100g/3½oz parmesan cheese
- 100ml/3½fl oz olive oil
- small handful watercress, to serve
Two-color paprika soup
Ingredients:
• 20 grams of peppers: red and yellow, carrot
• 30 grams of tomatoes
• 10 grams of onion and butter
• 3 cloves garlic
• 6 grams of cooked rice
• 6 cups vegetable stock
• cream and basil for decoration
• Salt
Preparation:
1. Wash vegetables. Peel and finely chop. Peel and crush garlic with salt. Blanch tomatoes and remove skin. Cut into pieces. Clean the seeds of peppers, rinse and cut into strips. Scrape the carrots and cut into pieces.
2. Fry the onion with garlic butter on a spoon. Divide into two parts and put it into two pots.
3. To one add the red pepper and tomatoes. The second insert yellow peppers and sliced carrots.
4. For both pots pour three cups of broth. Boil for 30 minutes on low heat without lid. Cool.
5. For each soup spoon of butter and add half the cooked rice. Season with salt. Separately, blend and re-heat. Pour into two pots. Whip the cream with a pinch of salt and set aside.
6. With two pitchers (or two chochlami) poured on the plate while the two soup, being careful to not blended.
7. For each serving put a spoonful of whipped cream (you can stick it decoratively spread. Add basil.
• 20 grams of peppers: red and yellow, carrot
• 30 grams of tomatoes
• 10 grams of onion and butter
• 3 cloves garlic
• 6 grams of cooked rice
• 6 cups vegetable stock
• cream and basil for decoration
• Salt
Preparation:
1. Wash vegetables. Peel and finely chop. Peel and crush garlic with salt. Blanch tomatoes and remove skin. Cut into pieces. Clean the seeds of peppers, rinse and cut into strips. Scrape the carrots and cut into pieces.
2. Fry the onion with garlic butter on a spoon. Divide into two parts and put it into two pots.
3. To one add the red pepper and tomatoes. The second insert yellow peppers and sliced carrots.
4. For both pots pour three cups of broth. Boil for 30 minutes on low heat without lid. Cool.
5. For each soup spoon of butter and add half the cooked rice. Season with salt. Separately, blend and re-heat. Pour into two pots. Whip the cream with a pinch of salt and set aside.
6. With two pitchers (or two chochlami) poured on the plate while the two soup, being careful to not blended.
7. For each serving put a spoonful of whipped cream (you can stick it decoratively spread. Add basil.
Strawberry Cooler
Ingredients:
• 1.5 kg mature strawberries
• 2 / 3 cup sugar
• 1 cup milk
• 2 cups water
• 2 egg yolks
• 1 tablespoon lemon juice
• a piece of cinnamon bark
• 1 level teaspoon potato flour
• black berries and whipped cream cream for decoration
Preparation:
1. 1 kilogram of washed strawberries to put in a pot, cover with water. Add half the sugar and cinnamon. Cook over medium heat 10 minutes.
2. Cold milk mixed with potato flour.
3. Set over low heat with a thick bottom saucepan, add egg yolks and remaining sugar. Vigorously stir until the sugar is completely dissolved, and the mass becomes clear cream. Then pour the milk, stirring all the time. Once the mass of thickened (consistency of pudding rare), remove from heat.
4. Blend the cooked strawberries and combine with the mass of yolk. Add fresh strawberries mixed. Set aside in the refrigerator for at least 1 hour.
5. Serve with blueberries and whipped cream cake. For this perfectly fit the biscuits.
• 1.5 kg mature strawberries
• 2 / 3 cup sugar
• 1 cup milk
• 2 cups water
• 2 egg yolks
• 1 tablespoon lemon juice
• a piece of cinnamon bark
• 1 level teaspoon potato flour
• black berries and whipped cream cream for decoration
Preparation:
1. 1 kilogram of washed strawberries to put in a pot, cover with water. Add half the sugar and cinnamon. Cook over medium heat 10 minutes.
2. Cold milk mixed with potato flour.
3. Set over low heat with a thick bottom saucepan, add egg yolks and remaining sugar. Vigorously stir until the sugar is completely dissolved, and the mass becomes clear cream. Then pour the milk, stirring all the time. Once the mass of thickened (consistency of pudding rare), remove from heat.
4. Blend the cooked strawberries and combine with the mass of yolk. Add fresh strawberries mixed. Set aside in the refrigerator for at least 1 hour.
5. Serve with blueberries and whipped cream cake. For this perfectly fit the biscuits.
Veal escaplopes Italian style
Ingredients
Veal 4 (after 11.5) units (grams each)
salt 1 / 2 tsp
pepper 1 / 4 tsp
1 tablespoon flour
4 tablespoons butter
white wine 1 / 4 cup
chopped parsley 1 / 2 tsp
oregano, chopped 1 / 2 tsp
chopped basil 1 / 2 tsp
tomato sauce 1 / 2 cup
Method
In a bowl, mix together salt, pepper and flour.
The resulting mixture sprinkle escalopes.
In a large skillet melt the butter and fry the meat for at least 4 minutes on each side. Place meat on a platter and keep warm. glaze the pan with white wine, herbs and spices add tomato sauce, heat to simmer, uncovered, for 10 minutes.
Just pour the prepared sauce and serve escalopes.
Veal 4 (after 11.5) units (grams each)
salt 1 / 2 tsp
pepper 1 / 4 tsp
1 tablespoon flour
4 tablespoons butter
white wine 1 / 4 cup
chopped parsley 1 / 2 tsp
oregano, chopped 1 / 2 tsp
chopped basil 1 / 2 tsp
tomato sauce 1 / 2 cup
Method
In a bowl, mix together salt, pepper and flour.
The resulting mixture sprinkle escalopes.
In a large skillet melt the butter and fry the meat for at least 4 minutes on each side. Place meat on a platter and keep warm. glaze the pan with white wine, herbs and spices add tomato sauce, heat to simmer, uncovered, for 10 minutes.
Just pour the prepared sauce and serve escalopes.
Pineapple and coconut cake
Ingredients
30 dkg flour
1 cup sugar
3 pcs eggs
250 ml Whipping
vanilla sugar 1 pc
baking powder 14 grams
1 cup sugar
6 tablespoons butter
desiccated coconut 17 grams
can pineapple
2-3 tablespoons milk
Method
Lightly whip the cream, pouring sugar and vanilla sugar. Add 3 eggs in succession, without stopping the whipping. Mix flour, baking powder, add to the weight of the entire mix to a uniform consistency. Plaque smear fat, transfer the dough to insert into the hot oven. Bake for 15 minutes. In the range of approximately 175C. Brown the desiccated coconut in dry skillet. Boil milk with sugar and fat, mix well. Pour chips, remove the pan from the heat. Drain pineapple, cut into small pieces, add to the weight of the coconut. Remove podpieczone batter evenly spread with the mass of dough ready. Re-insert the sheet into the hot oven. Bake cake for 20 minutes to a dry stick. Remove from oven and cool. Wystygnięte cake cut into squares.
30 dkg flour
1 cup sugar
3 pcs eggs
250 ml Whipping
vanilla sugar 1 pc
baking powder 14 grams
1 cup sugar
6 tablespoons butter
desiccated coconut 17 grams
can pineapple
2-3 tablespoons milk
Method
Lightly whip the cream, pouring sugar and vanilla sugar. Add 3 eggs in succession, without stopping the whipping. Mix flour, baking powder, add to the weight of the entire mix to a uniform consistency. Plaque smear fat, transfer the dough to insert into the hot oven. Bake for 15 minutes. In the range of approximately 175C. Brown the desiccated coconut in dry skillet. Boil milk with sugar and fat, mix well. Pour chips, remove the pan from the heat. Drain pineapple, cut into small pieces, add to the weight of the coconut. Remove podpieczone batter evenly spread with the mass of dough ready. Re-insert the sheet into the hot oven. Bake cake for 20 minutes to a dry stick. Remove from oven and cool. Wystygnięte cake cut into squares.
Black spaghetti with shrimps
Ingredients
pasta 200 grams of black spahgetti
onion pieces
a little lemon juice
chilii pepper 1 pc
canned tomatoes 1 pc
white wine 1 / 3 cup
150 grams prawns
parsley
clove garlic 1 pc
olive oil for frying
lemon juice 1 / 2 pcs
olive oil 2 tablespoons
garlic 1 tablespoon dried
Method
Make a marinade for the shrimp: the juice of half a lemon, dried garlic, 2 tablespoons of olive oil. Marinate the shrimp, let stand for minutes. 30 minutes. In hot oil fry the onion and garlic, add some chopped parsley and chilli. Toss shrimp with marinade and cook together half a minute. Add the tomatoes, pour the wine to evaporate. Supplemented if necessary with water if sauce thickens too much. Season with salt, pepper and lemon juice. In the meantime, cook spaghetti, drain. Serve with parsley sauce.
pasta 200 grams of black spahgetti
onion pieces
a little lemon juice
chilii pepper 1 pc
canned tomatoes 1 pc
white wine 1 / 3 cup
150 grams prawns
parsley
clove garlic 1 pc
olive oil for frying
lemon juice 1 / 2 pcs
olive oil 2 tablespoons
garlic 1 tablespoon dried
Method
Make a marinade for the shrimp: the juice of half a lemon, dried garlic, 2 tablespoons of olive oil. Marinate the shrimp, let stand for minutes. 30 minutes. In hot oil fry the onion and garlic, add some chopped parsley and chilli. Toss shrimp with marinade and cook together half a minute. Add the tomatoes, pour the wine to evaporate. Supplemented if necessary with water if sauce thickens too much. Season with salt, pepper and lemon juice. In the meantime, cook spaghetti, drain. Serve with parsley sauce.
Dolmades (stuffed grape leaves)
Ingredients:
- 50 fresh vine leaves
- 400 g rice
- 100 ml oil
- 2 onions
- 1 bunch green onions
- 1 tablespoon mint
- 2 tablespoons chopped dill
- 2 tablespoons parsley
- juice of large lemon
- salt, pepper,
Preparation:
1. Vine leaves thoroughly washed and dried.
2. Chop the spring onions and brown in hot oil. Add rice and other herbs and spices. Pour water and boil for 10 minutes, cool.
3. Stuffing is arranged on the leaf and form a small stuffed cabbage-shaped candies.
4. The bottom of the pan put the remaining leaves, place them on layers of cabbage rolls and pour water and lemon juice, simmer covered for 90 minutes.
- 50 fresh vine leaves
- 400 g rice
- 100 ml oil
- 2 onions
- 1 bunch green onions
- 1 tablespoon mint
- 2 tablespoons chopped dill
- 2 tablespoons parsley
- juice of large lemon
- salt, pepper,
Preparation:
1. Vine leaves thoroughly washed and dried.
2. Chop the spring onions and brown in hot oil. Add rice and other herbs and spices. Pour water and boil for 10 minutes, cool.
3. Stuffing is arranged on the leaf and form a small stuffed cabbage-shaped candies.
4. The bottom of the pan put the remaining leaves, place them on layers of cabbage rolls and pour water and lemon juice, simmer covered for 90 minutes.
Melitzana Salada (aubegine salad)
Ingredients:
- 1 kg aubergines
- 250 ml olive oil
- 1 large lemon
- 3 tablespoons parsley
- salt, pepper
Method:
1. Bake aubergines for 90 minutes in an ovenproof dish (previously it ponakłuwać). Then peel the skin, cool and finely chop
2. Chop onion and parsley and mix with the aubergine.
3. Add salt and pepper. Pour small portions of oil and lemon juice.
4. Take the cool salad olives and parsley (tomato, pepper, etc).
- 1 kg aubergines
- 250 ml olive oil
- 1 large lemon
- 3 tablespoons parsley
- salt, pepper
Method:
1. Bake aubergines for 90 minutes in an ovenproof dish (previously it ponakłuwać). Then peel the skin, cool and finely chop
2. Chop onion and parsley and mix with the aubergine.
3. Add salt and pepper. Pour small portions of oil and lemon juice.
4. Take the cool salad olives and parsley (tomato, pepper, etc).
Fried calamari
Ingredients:
- 1.5 kg squid
- 250 ml oil
- 150 g flour
- 2 lemons
- salt, pepper
Preparation:
1. Vlean the squid, rub with salt and let stand for fifteen minutes
2. Rinse the calamari with salt and dry cut into ring
3. Toss calamari in flour and dip in hot oil as will become golden brown remove from pan.
4. Serve hot topped with slices of lemon pepper.
- 1.5 kg squid
- 250 ml oil
- 150 g flour
- 2 lemons
- salt, pepper
Preparation:
1. Vlean the squid, rub with salt and let stand for fifteen minutes
2. Rinse the calamari with salt and dry cut into ring
3. Toss calamari in flour and dip in hot oil as will become golden brown remove from pan.
4. Serve hot topped with slices of lemon pepper.
Subscribe to:
Posts (Atom)