Helena I guess I

A few months ago we tested to make your own tortillas, and it was much easier than I thought! The only element whose staff mobility can be discussed is when you stand to roll out each tortilla to a flat, large, thin pancake. I never liked to roll things, it seldom be nice when I do it. But if one does not share the resentment I feel towards themselves kavlingsmomentet, so you will find that this is how smoothly any time. This bread is good to cut into triangles and dip in guacamole and other nice stews. Make your tortillas rather short just around to eat them, then they remain the best. Now get some over, do not wait to freeze them. As they should be roasted in a dry frying pan recommended a cast iron frying pan. Nice and new Teflon pans do not like to be used without the fat.
Stir together flour, baking powder and salt. Stir in water and oil, and manual work to a smooth dough. ufsc a la carte Let the dough sit at room temperature about 25 minutes. Turn out then turn it onto a floured surface and divide it into 8 parts. Roll out each eighth into a flat and thin tortilla. Expect it could go some extra flour here. Then fry your tortillas over medium heat in a dry skillet, about 30 seconds on each side. Store under bakhandduk.
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Helena I guess I've always been interested in food, in all cases of eating. When I was little I used to ask mom already on Monday what it would be for food tomorrow, Thursday and Saturday. I work in Kalmar with marketing and food writer, and lives on the island of Öland with my husband Olof who is a photographer and our little dog Bally. View my complete ufsc a la carte profile ufsc a la carte
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