Thursday, March 31, 2011

Europeions Bottom Less Images

Chicharito Soup: 9

Well, yesterday to celebrate Chicharito not got a single goal in the match vs. Mexico. Venezuela (ajáaaa or not), I decided to make a delicious cream of peas!

Not for nothing but I was rather delicious, really, is confirmed by the people in my house you never want to eat what I do that because it's very rare jajajajaja

addition to rich, is healthy, vegetarian and low fat! So if a day does not know what to do and want something to eat light, warm and rich (Chicharito mmm. ... ... say ... what?) Chicharito cream is perfect: P
And it's really easy! If I could do and I'm good, pcs. jajajaja may also and as it is green and ugly, do not worry because they had "pretty."

Ingredients:

- 2 and 1 / 2 cups cooked peas (cooked with 1 / 4 onion and 2 cloves of garlic)
- 1 cup milk of your choice (I used light soy milk )
- 3 / 4 of
tiny white onion - 1 tablespoon margarine
-
Salt and pepper - 1 tablespoon cornstarch


Instructions:

1) First, I used those peas, halved and bought dried and cut in half, I do not know what they will do that or well born or well sell pex but hahaha.
Boil until boiling and smooth esténn with onion and garlic and some salt.
Of these. Do they set as they are halfway home match?
2) It takes two and a half cups of peas, a cup of the cooking broth, cup of milk, and one of the teeth and blend.

3) Saute the onion in the margarine until Fry. (In a pan Hondita)

4) Transfer the pea mixture to skillet where Fry the onion.

5) Mix well and add a tablespoon of cornstarch.

6) Stir well and leave over low heat until boiling, stirring constantly.

can decorate with some sprigs of parsley, a little cream, croutons, little chunks of ham, etc.
with parsley or cilantro

with croutons
cream and bread I

the avocado served with toast:) and everybody liked him, I hope that PC. too!
If they do talk to me that just do not ask me for soccer because they still bring courage jajajaja esque as fuck a tie? someone explain to me

that wei
recently

0 comments:

Post a Comment