Days A Lot Of Coughing

GOAT CHEESE SALAD WITH NUTS AND

This is one of the salads I make no change since I got married, one of my basic dishes, ideal for those times when we want to do a quick light meal without having to actually do without a dish palatable.

Ingredients for two:
Lettuce variety (oak, lollo rosso).
Rocket.
150 grs. goat cheese (loop)
80 grs. shelled walnuts.
For the dressing:
Olive oil is
Vinegar of Modena.
rosemary honey.
A sprig of rosemary to decorate.


-have lettuce and arugula on plates as desired.


-Peel the nuts and put them on the lettuce.

We
-dressing with the AOVE, balsamic vinegar and honey, the proportion of individual taste.


-Cut cheese into slices 1 / 2 cm thick. We spread a hot pan with a little dressing and pass the cheese slices on both sides. The
add to the dish and arrange the salad with the dressing.


Cut a sprig of rosemary and decorate the plate, along with some nuts that we managed to get whole.


Fast, easy, healthy and extremely tasty ........

White Spot On My Bottom Lip

ham bone broth


Is there life after death? For a ham himself. This is the first time I make a broth and I am very happy with the result. The broth is something perfect for after a hard day in winter. There's nothing like llegar a casa, calentarse un bol de delicioso caldo y tumbarse en el sofá con una cuchara en la mano....Solo hay que tener en cuenta que el hueso del jamón le da un sabor bastante fuerte al caldo.

Ingredientes:

- hueso de jamón

- puerro

- zanahorias

- dientes de ajo

- cebolla

Preparación:

Limpiamos el hueso del jamón de toda la grasa oxidada y sucia que tenga, dejando solo la grasa blanca y la carne. Partimos el hueso en trozos para que saque más sabor. Pelamos y limpiamos las verduras y las colocamos in the pan in very large pieces. We boiled water and add to skillet. We leave it to simmer at least two hours (best 3). The vegetables will be the end of the process complentamente discard. In the broth left only small pieces of meat that have been separated.

When cool, we put the casserole in the refrigerator and let stand 24 hours. The next day, we see that the fat has been solidified at the surface. The retired. Salted to taste. There, our stock is ready to be reheated and eaten.

The broth is delicious with a splash of dry sherry.