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モダンな懐石料理教室

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Cooking Studio Y

先ずは、ズッキーニ、キュウリ、パプリカ、玉ねぎをピクルスに。 リコッタチーズとマヨネーズ、オリーブオイル、塩、胡椒で和えて. 熱々のふわふわ、オレンジの香り~気分上がります♪. ビタミン、ミネラル豊富な夏野菜は勿論のこと、鰻・豚肉など良質のタンパク質もたくさんとって夏バテのないようにして下さいね。 Cooking Studio Y は、8月のレッスンはお休みをいただきます。 Eat well & laugh often! たくさんの笑顔で、素敵な夏をお過ごしくださいませ。     進藤由美子. 12539;・日程・・. 7月16日(木)11:00~. 7月18日(土)11:30~. 7月21日(火)11:00~. 7月24日(金)11:00~. 12539;・献立・・. ご存知トマトベースの冷たいスープですが、バケットのすりおろしがを入れることでのど越しが気持ち良く、野菜たっぷりの夏ならではの一皿。 9733;イベリアチョリソーと刻み野菜のサラダ        . お口の中です~っと消えていきます。冷たいオレンジティーとご一緒に。 Cooking Studio Y  進藤由美子. Cooking Stu...

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Herni's Kitchen

Warning: These recipes are from my cooking experiments. I'm not responsible for any damages caused by it after you try and eat it :D. Wednesday, July 18, 2007. The tabbouleh is using olive oil, lemon and salt for its sauce. It's typical medditeranean salad sauce, I think. You will find a similar taste in Italy too. Salt is used to balance the sour taste of the lemon, but it supposed to be. lemony (that's what Karim told me, so better listen to the old guy :P). Happy trying! Friday, April 06, 2007. 3 When...

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