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Cooking Sense

Through Food, Senses and Love. Friday, February 1, 2013. Skållad and skivad persika med para-, pecan- and valnöt samt honung. Thursday, January 24, 2013. Make It Snappy, Parsnip. Förvälld och grillad palsternacka med parmesanost, rostad pinjenöt, solros- and pumpafrö, olivolja, citron, havssalt and svartpeppar. Palsternacka - en stundtals bortglömd liten rot. Förväll den tillsammans med en kvist rosmarin för en örtig touch. Monday, January 21, 2013. Manchego, U Fashionista. Tuesday, January 8, 2013.

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Through Food, Senses and Love. Friday, February 1, 2013. Skållad and skivad persika med para-, pecan- and valnöt samt honung. Thursday, January 24, 2013. Make It Snappy, Parsnip. Förvälld och grillad palsternacka med parmesanost, rostad pinjenöt, solros- and pumpafrö, olivolja, citron, havssalt and svartpeppar. Palsternacka - en stundtals bortglömd liten rot. Förväll den tillsammans med en kvist rosmarin för en örtig touch. Monday, January 21, 2013. Manchego, U Fashionista. Tuesday, January 8, 2013.

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Cooking Sense | studiomags.blogspot.com Reviews

https://studiomags.blogspot.com

Through Food, Senses and Love. Friday, February 1, 2013. Skållad and skivad persika med para-, pecan- and valnöt samt honung. Thursday, January 24, 2013. Make It Snappy, Parsnip. Förvälld och grillad palsternacka med parmesanost, rostad pinjenöt, solros- and pumpafrö, olivolja, citron, havssalt and svartpeppar. Palsternacka - en stundtals bortglömd liten rot. Förväll den tillsammans med en kvist rosmarin för en örtig touch. Monday, January 21, 2013. Manchego, U Fashionista. Tuesday, January 8, 2013.

INTERNAL PAGES

studiomags.blogspot.com

1

Cooking Sense: Happy New Dumpling

http://studiomags.blogspot.com/2012/01/happy-new-dumpling.html

Through Food, Senses and Love. Wednesday, January 25, 2012. Dumplings firar in det kinesiska nyåret. Ingredienser: färs, vitlök, chili/spansk peppar, ingefära, sojasås, ketjap manis, vatten, galangal, bok choy, vårlök and limesaft. Hacka vitlök, chili/spansk peppar and ingefära och fräs tillsammans med färs. Tillsätt ketjap manis, japansk soja, en skvätt vatten and låt ett par skivor galangal koka med en stund. Wontonplattor håller fyllningen på plats and ramar in det kinesiska nyåret. Jag använder sälla...

2

Cooking Sense: Warm Me Up, Cinnamon Latte

http://studiomags.blogspot.com/2012/11/warm-me-up-cinnamon-latte.html

Through Food, Senses and Love. Wednesday, November 28, 2012. Warm Me Up, Cinnamon Latte. Värmande kanel-latte i härlig mugg från Agneta Livijn. Välkommen till Cooking Sense by Mags - en blogg där jag delar min kärlek till mat, människor and konst. Jag hämtar till stor del min inspiration genom att använda alla mina sinnen i kontakten med råvaror and mat, samt genom mina möten med olika människor. Crossover Cooking by Mags. Kärlek genom alla sinnen. B Andersson Fågel and Vilt. Åhs Fisk and Skaldjur. Rosta...

3

Cooking Sense: February 2013

http://studiomags.blogspot.com/2013_02_01_archive.html

Through Food, Senses and Love. Friday, February 1, 2013. Skållad and skivad persika med para-, pecan- and valnöt samt honung. Subscribe to: Posts (Atom). Välkommen till Cooking Sense by Mags - en blogg där jag delar min kärlek till mat, människor and konst. Jag hämtar till stor del min inspiration genom att använda alla mina sinnen i kontakten med råvaror and mat, samt genom mina möten med olika människor. Crossover Cooking by Mags. Kärlek genom alla sinnen. B Andersson Fågel and Vilt. Win Dinner for 6.

4

Cooking Sense: Fondant d'Amour

http://studiomags.blogspot.com/2011/08/fondant-damour.html

Through Food, Senses and Love. Friday, August 19, 2011. Chokladfondant med jordgubbscoulis, jordgubbar med passionsfrukt and vaniljpulver serverad med vaniljglass. Ingredienser: 75 g smör, 100 g mörk choklad, 2 ägg and 3 msk socker. Smält smöret, bryt ner chokladen, vispa ägg and socker poröst, blanda, stjälp i smörade portionsformar and grädda i 175 grader C tills dess att fondanten har ett fast hölje men fortfarande är kladdig inuti. I scream, we all scream - get outta here! Crossover Cooking by Mags.

5

Cooking Sense: Sausage, You Little Hottie

http://studiomags.blogspot.com/2012/11/sausage-you-little-hottie.html

Through Food, Senses and Love. Saturday, November 10, 2012. Sausage, You Little Hottie. Österlensk fast food deluxe. Tre sorters stekt korv med sting från Karlsfälts Gård. Några stänk rapsolja med chili- and rostad vitlök från Sverigeskafferiet. Samt ett varv med rökt chilipeppar and you're ready to go. Välkommen till Cooking Sense by Mags - en blogg där jag delar min kärlek till mat, människor and konst. Crossover Cooking by Mags. Kärlek genom alla sinnen. B Andersson Fågel and Vilt. Win Dinner for 6.

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Cooking Sense

Through Food, Senses and Love. Friday, February 1, 2013. Skållad and skivad persika med para-, pecan- and valnöt samt honung. Thursday, January 24, 2013. Make It Snappy, Parsnip. Förvälld och grillad palsternacka med parmesanost, rostad pinjenöt, solros- and pumpafrö, olivolja, citron, havssalt and svartpeppar. Palsternacka - en stundtals bortglömd liten rot. Förväll den tillsammans med en kvist rosmarin för en örtig touch. Monday, January 21, 2013. Manchego, U Fashionista. Tuesday, January 8, 2013.

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