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Delicatique

French cooking lesson 6. Game, whisked sponge genoise and sauces. Pulling chicken legs off. Galette of oubergines with marinated tuna. Prown timbale with chive cream sauce. Stuffed chicken, warm morilles vinaigrette. Medallions of stag with sauce bordelaise and parshnip puree. Coffee and walnut gateau. French cooking lesson 4. Shellfish, roasting and pastry. Les oefs brouilles with smoked salmon in phyllo case. Crab pot stickers with bouillabaisse saucerouille and grilled langoustines. Butter ramekins wi...

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Delicatique | delicatiq.blogspot.com Reviews
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French cooking lesson 6. Game, whisked sponge genoise and sauces. Pulling chicken legs off. Galette of oubergines with marinated tuna. Prown timbale with chive cream sauce. Stuffed chicken, warm morilles vinaigrette. Medallions of stag with sauce bordelaise and parshnip puree. Coffee and walnut gateau. French cooking lesson 4. Shellfish, roasting and pastry. Les oefs brouilles with smoked salmon in phyllo case. Crab pot stickers with bouillabaisse saucerouille and grilled langoustines. Butter ramekins wi...
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2 lovely bimi
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5 posted by sayaka
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Delicatique | delicatiq.blogspot.com Reviews

https://delicatiq.blogspot.com

French cooking lesson 6. Game, whisked sponge genoise and sauces. Pulling chicken legs off. Galette of oubergines with marinated tuna. Prown timbale with chive cream sauce. Stuffed chicken, warm morilles vinaigrette. Medallions of stag with sauce bordelaise and parshnip puree. Coffee and walnut gateau. French cooking lesson 4. Shellfish, roasting and pastry. Les oefs brouilles with smoked salmon in phyllo case. Crab pot stickers with bouillabaisse saucerouille and grilled langoustines. Butter ramekins wi...

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delicatiq.blogspot.com delicatiq.blogspot.com
1

Delicatique: April 2011

http://delicatiq.blogspot.com/2011_04_01_archive.html

French cooking lesson 6. Game, whisked sponge genoise and sauces. Pulling chicken legs off. Galette of oubergines with marinated tuna. Prown timbale with chive cream sauce. Stuffed chicken, warm morilles vinaigrette. Medallions of stag with sauce bordelaise and parshnip puree. Coffee and walnut gateau. French cooking lesson 4. Shellfish, roasting and pastry. Les oefs brouilles with smoked salmon in phyllo case. Crab pot stickers with bouillabaisse saucerouille and grilled langoustines. Butter ramekins wi...

2

Delicatique: Japan massive earthquake and Tsunami

http://delicatiq.blogspot.com/2011/03/japan-massive-earthquake-and-tsunami.html

Japan massive earthquake and Tsunami. Deep sympathy to people in Japan who are struggling from the massive destruction. Prayers to the many victims of this earthquake and tsunami. There are still many aftershocks and Tsunami warnings across the Pacific, please be safe and keep aware of evacuation announcements. 未だに余震、そして太平洋岸各地で津波の警報が出されております。どうか避難勧告をお聞きになって、皆さま御無事でいらしてください。 If you need information or help:. For people seeking to restore contact with family members affected by the earthquake in Japan.

3

Delicatique: French cooking lesson 6

http://delicatiq.blogspot.com/2011/04/french-cooking-lesson-6.html

French cooking lesson 6. Game, whisked sponge genoise and sauces. Pulling chicken legs off. Galette of oubergines with marinated tuna. Prown timbale with chive cream sauce. Stuffed chicken, warm morilles vinaigrette. Medallions of stag with sauce bordelaise and parshnip puree. Coffee and walnut gateau. Subscribe to: Post Comments (Atom). View my complete profile.

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Delicatique: February 2011

http://delicatiq.blogspot.com/2011_02_01_archive.html

The best frites in town! We went on a little daytrip to Haarlem the other day. As soon as we got out of the station (a nice historical building), we found a neat looking frites shop. It was a small little place but bright and clean looking, natural decor and cool wooden tiles. The great thing was that the entrance door had a hand made bell ring thing that made an awesome cowbell sound when you open it. Best of all, this place didn't stink like other deep-fry places! Large Frites 2.7e Ketchup =3 euro.

5

Delicatique: French cooking lesson 5

http://delicatiq.blogspot.com/2011/04/french-cooking-lesson-5.html

French cooking lesson 5. Fish and egg whites in desserts. Order list to the red cross. secret of the school. Tartared of smoked mackerel with cucumbers, quail's egg and avruga caviar. Seared red mullet with roasted beetroot, anchovy dressing and saffron potatoes. Pate pantine en croute (from lesson 3 recipe) with chimney. Sliced pate pantine en croute. Grilled halibut with aubergine butter and mushrooms. Bateau frangipane (from lesson 5 repipe). Very delicate, citrusy and fluffiest thing.

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