Pug in the kitchen Blog Archive tapenade of black olives
In spite of my New Year to reports, today is not a recipe for a dish with a fairly sophisticated Polish, although readily available ingredients. Why did tapenade? Firstly, a very long time to her trying on and wanted to know its taste, and secondly - the first New Year's theme challenges within the group was pasta cooking together sandwich, third - just read a book by Carol Drinkwater Olive farm in the original (thanks to my future szwagierce) and There appeared to be quite extensive quotation of the Provencal paste. Reflecting on the use of the fruit of the olive grove adjacent to the purchased property Appasionata writes, "or convert them into tapenade, a paste created a la carte paris by M. Meynier in Marseille at the end of the nineteenth century. The name comes from tapéno, the Provençal word for capers. Tapenade is preparing rubbing olive and mixing them with capers and anchovies (preferably fresh, especially a la carte paris those of the Camargue). Pasta can be spread on warm toast and served with lightly chilled wine, and it is impressive. "(Translation). My husband does not like anchovies, so I made him a portion without them, but the two anchovy fillets added up to half the amount of paste (75 g oil) do not significantly affect the taste, the capers are more noticeable here and give this paste character. I recommend it to the distributed on fresh baguette, as a snack every day and on holidays.
With me sandwich spreads were prepared Lejdi - walnut cream cheese with honey, Bartoldzik - pasta grilled eggplant and zucchini, Susan - Provençal white bean dip, Mirabelka - pasta with smoked salmon and eggs, Pela - pasta with white beans and Martynosia - pasta beetroot sandwich.
1/2 teaspoon chili powder (cayenne pepper)
3. Pour the food processor olives, capers, anchovies drained from milk (can be omitted, but as I wrote earlier are not very noticeable in the taste in such quantities), add the crushed garlic squeezed through, chilli, pepper. Pour the olive oil, balsamic a la carte paris vinegar and lemon juice. Blend to a smooth paste too (though here is freedom, a la carte paris so whatever you like).
Martynosia writes:
January 12, 2015 on 17:27
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In spite of my New Year to reports, today is not a recipe for a dish with a fairly sophisticated Polish, although readily available ingredients. Why did tapenade? Firstly, a very long time to her trying on and wanted to know its taste, and secondly - the first New Year's theme challenges within the group was pasta cooking together sandwich, third - just read a book by Carol Drinkwater Olive farm in the original (thanks to my future szwagierce) and There appeared to be quite extensive quotation of the Provencal paste. Reflecting on the use of the fruit of the olive grove adjacent to the purchased property Appasionata writes, "or convert them into tapenade, a paste created a la carte paris by M. Meynier in Marseille at the end of the nineteenth century. The name comes from tapéno, the Provençal word for capers. Tapenade is preparing rubbing olive and mixing them with capers and anchovies (preferably fresh, especially a la carte paris those of the Camargue). Pasta can be spread on warm toast and served with lightly chilled wine, and it is impressive. "(Translation). My husband does not like anchovies, so I made him a portion without them, but the two anchovy fillets added up to half the amount of paste (75 g oil) do not significantly affect the taste, the capers are more noticeable here and give this paste character. I recommend it to the distributed on fresh baguette, as a snack every day and on holidays.
With me sandwich spreads were prepared Lejdi - walnut cream cheese with honey, Bartoldzik - pasta grilled eggplant and zucchini, Susan - Provençal white bean dip, Mirabelka - pasta with smoked salmon and eggs, Pela - pasta with white beans and Martynosia - pasta beetroot sandwich.
1/2 teaspoon chili powder (cayenne pepper)
3. Pour the food processor olives, capers, anchovies drained from milk (can be omitted, but as I wrote earlier are not very noticeable in the taste in such quantities), add the crushed garlic squeezed through, chilli, pepper. Pour the olive oil, balsamic a la carte paris vinegar and lemon juice. Blend to a smooth paste too (though here is freedom, a la carte paris so whatever you like).
Martynosia writes:
January 12, 2015 on 17:27
Pugs MENU Main courses (165) meatless (39) Poultry (25) Pasta (12) Seafood a la carte paris (6) Fish (20) Pork (26) Beef (15) Potatoes (15) Desserts (99) Cookies a la carte paris (13) Yeast ( 10) Other (21) Shortbread (11) Muffins (20) Fruit (6) Cheesecakes (4) Christmas (9) Cakes (2) Extras (13) Grill (13) Contests (5) Pancakes (14) Drinks (3) General Information (93) Bread (14) Pizza (6) Preparations (30) Attachments (49) Publications a la carte paris (13) Quiche (9) Reviews a la carte paris (7) Salads (99) Herring (3) Breakfast (16) Salads (19) Tests products (1) Meats (9) Soups (72)
Archives Select Month February 2015 (9) January 2015 (12) November 2014 (13) October 2014 (15) September 2014 (13) August 2014 (11) July 2014 (8) June 2014 (12) May 2014 (9) April 2014 (10) March 2014 (3) February 2014 (12) January 2014 (2) December 2013 (7) November 2013 (15) October 2013 (8) September 2013 (9) August 2013 (16) June 2013 (8) July 2013 (13) May 2013 (4) April 2013 (8) March 2013 (13) February 2013 (13) January 2013 (6) December 2012 (10) November 2012 (17) October 2012 (15) September 2012 (10) August 2012 (21) July 2012 (7) June 2012 (5) May 2012 (18) April 2012 (35) March 2012 (18) February 2012 (17) January 2012 (16) December 2011 (18) November 2011 (16) October 2011 (14) September 2011 (22) August 2011 (27) July 2011 (20) June 2011 (14) May 2011 (16) April 2011 (23) March 2011 (24) February 2011 (7) January 2011 (16) December 2010 (15) November 2010 (26) October 2010 (1) August 2010 (7) July 2010 (13) April 2010 (1) I recommend blogs Domi in the kitchen philosophy Habibi taste blood and milk glass clip jars Rammed say gary Travel a la carte paris culinary tastes Treasury invite cooks Szczecinianka to read my blog :) Pumbaa a la carte paris TAGS Pumby
shares eggplant bacon beets Christmas cinnamon onion garlic zucchini squash peas poultry eggs cabbage apples Freestanding chicken corn noodle pancakes pug minced carrots pickled mushroom mushrooms olives peppers tomatoes Week nightshade see fish rice cheese strawberries Scandinavia Sweden nightshade plants Easter beef Italy scalloped potatoes, a la carte paris green herring Meta Log in Entries RSS RSS feed for comments WordPress.org
Send to Email Address Your Name Your Email Address Cancel