Gâteau aux renversé mûres et aux bananes - * Je vais me répéter, preserving meat mais j

I like cooking, but it is not my forte. In this blog I'll be posting recipes that I learn and recipes that have taught me over the years friends sy relatives. I hope you can get them some profit.
Although I have not published anything, does not mean you do not remember me, but that's life. With its ups and downs, running all day and have retaken over my diet, because I have a season as I left the kilos were poured over by seconds. Sure, I think it's my fault, I do not know check me, but everything preserving meat is so rich. And especially sweets. I'm lost. The pastry has a thousand and one possibilities of filling. This time with garlic, prawns and guides. Some time ago I made and had still to be published, so here goes. Ingredients: 1 pastry plate 200g peeled prawns (This time, I put six prawns troceaditos fat) 1 package of frozen eel Young garlic. 1 egg Preparation: We let thaw the guides. preserving meat In a skillet preserving meat over medium heat fry the baby garlic and reserve. Then the prawns. Prepare pastry plate with cuts to make braids.
I love to see another of your recipes. It has a very good pint. I understand with the diet, it is very difficult to have a blog and be a plan. A greeting. Reply Remove
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