Well, how do you do that? Having read one seems easy, but it seems unattainable. Plenty of courage

When a few days ago I wrote that I am impressed by the impressive handiwork of bread Valentina Zurkan, plastic candy buffet jars its imagination and craftsmanship, I knew that I was obsessed. Beautiful idea, a different technology for shaping and detailed explanation provoked me again Knead bread. Moreover, I had the idea to replace more fat with another type, like universal and very comfortable "cold" test. Here is the new bread:
Flour / separated cup for mixing / mixed with the salt, and added to it: "effervescent" yeast, remaining warm milk, yogurt, milk, egg and oil. Using the test device to the mixer was kneaded slightly strong elastic dough.
Place in a container with a lid or plastic bag and leave it for about 2 hours at room temperature to rise. Then hitting a hand to come assumed air in the dough and store covered in refrigerator. Can be used immediately or stored in the refrigerator for several days.
The dough is transferred onto a floured board, plastic candy buffet jars kneaded and formed four balls. May be left-ins 10 minutes to relax the gluten and easily rolled. Each ball is rolled into a sheet with a thickness okolo3-5 mm., Smeared lightly with olive oil or melted butter and put one over the other, the last crust does not spread.
The set of four sheets are cut radially from the periphery to the center plastic candy buffet jars of the 8 pieces, but not until the end, leaving about 1.5 -2 cm. In the middle. On each of the eight parts is made with a sharp knife slit in the middle, leaving a dense part of both parties. The resulting slit slightly dissolved.
It inserting the triangles: the widest plastic candy buffet jars part / from periphery / Thread bottom - up in the cut notch. The ends can be torqued if desired inwards and downwards, or by pressing a thin skewer to round off the edges.
Leave to rise again for about an hour or until doubled in obema.Ot clippings dough can make additional decoration. Heat the oven to 175S. Bread smeared with beaten yolk, some water and oil.
Iliana plastic candy buffet jars said ...
Yoli, and I find the works of Valentina Zurkan for fantastic - very beautiful and elegantly shaped. Thanks, plastic candy buffet jars greetings and smiling day, Diana Glad you liked, Vera! Regards, Diana Thank you very much, Daniel, hugs, Diana Many thanks plastic candy buffet jars Ziche! Glad you like this style. Best regards and good day, Diana Ilianka, thank you - for information and link the idea. Shape is very easy and I am sure that will be a wonderful cake of your ratse.Shte expect ... nice and smiling weekend, Diana November 12, 2011, 13:34
I can not stay indifferent to such work !!! Beauty! I wanted to try immediately and I! Thank you, Diana, that reveal the subtleties and donating such a delight! Greetings! plastic candy buffet jars Ivey November 12, 2011, 15:05
It's nice that you like this layout for asking girls. Indeed, Valentina Zurkan is extremely creative and especially its ideas can be easily reproduced. My ask is confirmation Thank you from the heart: Diddy, Eve, Traiana, Ivey, Kate, Eva, I appreciate your reviews, you are very kind, because of me ... From the heart I wish you serene, smiling and happy day, Diana November 12 2011, 16:03
Ah, this Valentina! Open field for pre rich! Dianka, your cake is uniquely beautiful, but most impresses me that retains its pattern plastic candy buffet jars so perfect as before baking! Congratulations and admiration to your skill! Warm greetings from me! Rossi November 12, 2011, 16:08
Well, how do you do that? Having read one seems easy, but it seems unattainable. Plenty of courage will I need to try someday. Greetings heart, master plastic candy buffet jars Diani! November plastic candy buffet jars 12, 2011, 19:22
Many, many thank you girls! But I will start by stating - accept these positive comments plastic candy buffet jars with more to address the author's ideas for this type of shaping - Valentina Zurkan. I appreciate the creative idea, but when you have one - you can easily recreate and do something. plastic candy buffet jars It is clear that the possibilities are different, and many. I am very happy with the instructions, explanations and visuals, to which I gave a link. At the same time, do not underestimate and I am very grateful for the highest ratings and comments: Sabina, Elixir, Danny, Willie, Rossi, Mary, Martha, I want to once again mention that it's easier plastic candy buffet jars than it looks! Thank you heartily embrace you and wish good tomorrow, Diana November 12, 2011, 19:55
These beauties do not need an introduction, Dee! Amazingly consecutive pastry work or more precisely. Not only very appetizing golden, but also very beautiful! Imagine how delicious crust only this bread ... Thank you for the wonderful pictures and ideas, Dee! November 12, 2011, 20:19
Dianche, incredibly beautiful cake! As always, everything is second to none, making, shaping, decoration, photos. plastic candy buffet jars Thank you for your nice! When you have

appetizer baked desserts chocolate cake ideas for meatless meals meatless dishes cheese cakes sweet

This is a recipe for the bread that I make mainly during Lent - a simple, brown - no eggs, milk, oil and other flavors. Easy and delicious - with a crispy crust and soft interior. Type rustic bread Products: 3 cups / 200 ml. / Type flour 1 cups water 1 tsp sugar 3 k.ch. spoons of salt 7 g. of dry yeast / 0.5 kg. flour / or 20 g. fresh Mix flour, seashell dragon city salt, sugar and yeast in a bowl. Stir minute / well is to use a mixer / or until well blended. If using fresh yeast - is broken, sprinkle with sugar, 1/2 cup flour and 1/2 cup lukewarm seashell dragon city water. Allow to "whispering" for 15 min., Then pour the flour and the following technology is a one and the same for both types of yeast. Gradually add water, which was heated to 50C and stirring was continued. The dough will be sticky and is kneaded until it is removed from the walls of the bowl. Cover bowl with plastic lid. Allow dough to rest for 2 to 8 hours / becomes more palatable - preferably seashell dragon city 12 to 18 /, at room temperature. It is considered ready when its surface is dotted with bubbles. The surface of the top sprinkle with flour, place the dough and sprinkle on it. Slightly kneaded and left another 15 min. To grant covered with fresh foil. Again plenty of flour, seashell dragon city but without doomesva seashell dragon city / dough should be very soft! / - Forming a ball. In the baking sprinkles plenty of flour and put a ball shaped folds underneath. And sprinkle top with flour, cover with a cloth / foil, leaving about 2 hours to rise. When ready, the dough has doubled in volume seashell dragon city and elastic to the touch. Half an hour before baking heat oven to 230C and put it in a container with boiling water under the grate baking. Bread bake about 40 minutes. The last 10 min. Can be removed from the vessel and to seal yet more crispy crust. Baked bread, except when drilling dry stick has a clear hollow sound when tapped. Allow to cool and cut into about an hour - if he resist. The shape may be different. Bread Taqwa technology roast ago. The idea of this recipe is the most simple type of bread. One variant video: And a nice idea for nonfasted typical cakes.
Georgi and Krassimir said ...
Vera, Lúcia, seashell dragon city thank you! Glad you like - This technology is simple and gets crispy yummy bread. Nice and sunny weekend, Diana Nani, Danny, thank you. Baked bread in this technology is not new and use it long ago. I am pleased with the results and the most simple type of bread. Nice and smiling weekend, Diana March 26, 2010, 13:50
That was probably my recipe :))) - Good for me, even more will turn up tonight :) Many mekichko inside and crispy crust seems yours, Di! Hopefully I can handle ... sincere friendly hug: Ina March 26, 2010, 14:08
Adorns, we wrote almost ednovremeno.Blagodarya you! I am pleased that I was able to recall your childhood memories that warm and umilyavat. Nice and smiling color weekend, Diana Ina, I am convinced that you will do not only with one but with much more complex recipe. You just have to try. Nice, colorful and smiling weekend, Diana March 26, 2010, 18:49
Mimi, your grace - by a master like you in baking, it is very strong evaluation! Nice and smiling holidays, Diana Andrea, thank you! Nice and sunny weekend, Diana March 27, 2010, 17:48
Pastry
appetizer baked desserts chocolate cake ideas for meatless meals meatless dishes cheese cakes sweet sweets vegetarian seashell dragon city meatless dishes eggs Christmas salad potato biscuits bread cakes awards meatless Lenten fish sweet cream walnuts cherries fruit spinach chocolate mousse cake strawberry ice cream pancakes honey Lent curd dip candy apple cake muffins orange chicken rolls mushrooms milk braunis souffle avocado pie blue cheese olives zucchini cake Philips Multicooker polenta pretzels pumpkin bean paste eggplant tart apricot muffins cupcakes seashell dragon city Gingerbread paste whole Nutella roll fondant hominy crackers broccoli pesto sorbet lemon mousse truffle cheesecake peas rocket caviar Camembert
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In a heavy-bottomed vessel, heat the oil and pure oil and stirring often low heat, fry the onions,

Pumpkin - for soups and cakes | Binary
Clean the pumpkin seeds and then peel, cut it to pieces 2cm. In hot oil fry for 3-4 minutes onion and garlic, then add the bacon and continue frying until the onion and garlic is not red. Add pumpkin pieces and, stirring constantly, and fry them for a few minutes. Add the rice and continue two more minutes, stirring constantly.
Pour half of the broth, season with salt and pepper. Put on low heat, Half-lid container and periodically stir about 20 minutes. When you see that the rice has absorbed all the liquid, top of the broth and stir immediately to not burn the bottom of the dish. When the pumpkin and rice begin to soften completely, and pour the rest of the broth and cook for another 10-15 minutes. Then, stirring gently, gradually pour the grated great gatbsy cheese and parsley and serve. Soup-puree
1. L. Oil 30 g of pure oil 1 large onion, cut into rings 700 g pumpkin, cut into pieces 450g potatoes, cut into thin round pieces, 0.5 l vegetable broth, nutmeg, great gatbsy 1 pm. l. fresh tarragon, 0.5 liters of milk, 1-2 pm. l. lemon juice, salt, pepper
In a heavy-bottomed vessel, heat the oil and pure oil and stirring often low heat, fry the onions, but only soften. Add the pumpkin and potatoes, stir, cover with a lid and bake on low heat 10 minutes great gatbsy until soft. Then remove it from the fire, let it cool a mixer and pureeing everything homogenous mixture. Pour the puree back into a clean container in which you have added milk. On low heat bring to a boil, try and add the lemon juice and if you need more salt and pepper. Garnish with parsley presentation with twigs and crumbs of black bread. Syrupy sweet
Boil sliced squash in salted water. Drain well and then pressing. Put it into a large pot and add to it zest, brandy, cinnamon and yeast previously dissolved in pumpkin potion. Knead gently great gatbsy with your hands, great gatbsy gradually add flour until a moderate density mixture. Add the eggs, melted butter and knead again, flatten the surface, great gatbsy sprinkle with flour, cover with a cloth and let it rise. Using a spoon of dough make small balls and fry them in a preheated oil, then roll them in sugar or honey syrup.
Clean the pumpkin cut into pieces and mix with the oil. Connect with thick porridge and cereals, boiled milk and semolina, add thru strainer cottage great gatbsy cheese, beaten eggs, sugar and salt to taste. Mix everything well and pour the mixture into a buttered baking dish. Align the top and bake in the oven. Serve with cream. Souffle
1 pm. H. Boiled pumpkin, 1 pm. H. Of flour, 2 eggs, 3 boiled eggs, 3 1/2 tablespoons great gatbsy pure oil, pepper, salt optional served with white sauce 1. L. Flour, 1 onion, 1. l. margarine, 250 g milk, salt
Gently mix the pumpkin with flour, pure oil and raw eggs, season and beat. In an oiled baking dish pour the prepared mixture and bake in a moderate oven. After baking, remove from oven, release soufflé pan and decorate with chopped eggs circles. Serve with white sauce: cut onions fry in margarine and add the flour, stirring constantly with a wooden spoon, pour a little milk Ottawa to a boil over moderate heat, stirring gently and finally Salt. If the sauce is thickening excessive, add it a little more milk. Cake
Mix butter and sugar, add flour and salt. Knead and leave one hour in a cold place. Clean the pumpkin, cut the it to pieces and put it in a baking dish with flesh up. Bake her about an hour in low oven. Then pureed. great gatbsy Maybe you'll get mashed around a large cup. Mix sugar, brandy, egg yolks, milk and spices. Beat the egg whites to snow and carefully add them into the pumpkin mixture. Roll out the dough, put it in the form of cake, as stilted great gatbsy edges. Pour the filling great gatbsy on top and cook over high heat for 10 minutes, then reduce it and bake for another half hour.
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Pietro Di Vini comment for installation,

Just was speechless. And that stole my heart and it concluded: We drink tea on Sunday afternoon, th

because Alexander soon had to go down on 1263. Let's go wild - on streets, in puddles. To behave like fools. To povarnem on bench to turn bucket. On posters scratching mustache. Screaming after us: "Rubbish, the great gtasby this you learned in school." Let me take off your pants in front of the municipality. Touch me secretly in the crowd. Us giddy about sex. Basma blankets the great gtasby to a noise in our ears - with bloodstains stains of copper. To get lost in this city fuck yourself in Lozenets, in Liulin in Gorublyane. To crucify the map of Sofia, to make tourists. Prepikaem to foreign territories, gardens, spaces. Through them to push as urchins and also under Chinese lanterns behind the Courthouse, University and so on again because you'll start to cook again. Rusted the great gtasby ladle. Family workshops darkened in the cabinet. Copper pots forgotten aroma of fried onions with red pepper, of cardamom, bay leaf and bechamel. Will again fill the jars with spices. The house - with sweet scents. I'll make creme brulee. the great gtasby Chocolate souffle. Apples the great gtasby with caramel. Gingerbread with orange. In darkened dishes - slices of sweet apricot. In china invites - syrup of roses and raspberries. And crowds the great gtasby of onlookers the great gtasby will again started to crowd lots in the neighborhood. Will push will whisper: "That - its insane, out" Imagine our summer bathroom with steam from Fisto grandmother, soap scented lavender towels with ducklings and colored quince. Imagine also quiet, sunny rabbits on the wall, wooden hangers and metal beds, my childhood photos (not just shoot in pants). Imagine my basket with toys, dolls without eyelashes, red chair, dishes, the great gtasby teapot with lid, yellow donkey with rings. Imagine and cardboard suitcase with my shabby clothes with straw hats. The most beautiful I was in a purple dress - with steering wheels and points. Imagine also Gerana (cat in it drowned grandfather said: "To save the grandmother," and she did not get angry; suicide of love, grandfather, orange Vaska has gone, you go - smells of tobacco and mint, and he did not even look at me); so imagine and Gerani watermelon in an iron bucket, bowl with roses nails - stuck there from time immemorial. Imagine the great gtasby bedroom with spring embroidery on the edge of the sheet, my pajamas lace sewn with foot Mom. Imagine his weak body, how will you kiss only - with open eyes and lips, targets prunes. (From the rusty VEF grandfather - money combo and fado.) Imagine jeans expanse of the rain in mid-September, his shirts in the closet among pedesetarskite costumes. Imagine and go immediately the great gtasby drink tea on Sunday afternoon, the veil of home - lavender. No sugar, no lemons, no cups in the cupboard empty. But is delicious tea this afternoon. Nothing that no tea Tell me, please tell me: you dere "r" to your blood when you kiss; let you monitor your beard like a knife; one hundred years Serbs once bitten the heart of our "p"? All broken clocks - of "Pop", the "Pharmacy", "Journalist" cautious and lagging metered time without you. Number fright, arrhythmias, seizures at night. And there are those mornings - stoning to death.
Irena has no sense of your writings. Excuse the great gtasby me, I do not want to sound like nakakav idiot, but really with or without them - all this Answer the great gtasby Delete
Just was speechless. And that stole my heart and it concluded: We drink tea on Sunday afternoon, the veil of home - lavender. No sugar, no lemons, no cups in the cupboard empty. But is delicious tea this afternoon. Nothing that no tea Keep writing, a collection of poems magazine! :) Reply Delete
Ah, Mary is a myth. Forever as elitist (snobka), advanced (capricious), intermittent (but so does a charming). Presented in Bulgarian: Surrealism, Orthodoxy, cursed literature the great gtasby Balkan literatures of the twentieth century, Feminism, Bulgarian literature of the 90s, and several other topics, seeking the image of his reader. Magazine, which made of plagiarisms authors and authors known. Published over 700 of them. Started out as a magazine for literature and other pleasures. In 1990. Ah, Maria is a myth. Which means that it may not exist.
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Everyone loves fried zucchini. A Greek courgettes have fried zucchini. But Greek courgettes are not

If you like eating delicious, home and no one to you "turn" a moussaka or you cook delicious supichka, seashell book then you're in the right place. Cooking is a science, and no one disputes that, but there are countless delicious, quick and easy recipes that anyone can handle. Well, of course it takes a little desire and as much patience, but certainly seashell book worth it!
Everyone loves fried zucchini. A Greek courgettes have fried zucchini. But Greek courgettes are not just fried zucchini seashell book of Bulgarian cuisine and the most delicious and most crispy fried zucchini world! Courgettes Greek gained popularity and fans after "Happy" include them in your diet and all began to ask how to prepare delicious zucchini Greek. Presented here a recipe for zucchini Greek answers this question. Tivkichki Greek Ingredients for zucchini Greek: 1. 2. 3 zucchini 1 tablespoon white flour 3. 1 tablespoon cornmeal 4. frying oil ice 5. For the sauce: 1. 1 cup yogurt 2 2- 3 cloves garlic 3. bunch of dill necessary cooking time: 20-30 minutes Serves 6
Zucchini Greek recipe for zucchini Greek in three steps: 1. To make zucchini Greek real zucchini Greek, not just fried zucchini is necessary first to cut the zucchini as possible, most thin strips. This is very easy, if cut courgettes with vegetable seashell book peeler. In a large bowl put cold water and ice cubes 10-15, then put chopped as thin zucchini. Sprinkle the bottom of the pan with a little of the flour mixture, put on top of the zucchini, again a little seashell book flour, zucchini again and so on until run. It is very important to use a mixture of white and corn flour, corn flour as is wholesale and courgettes become crispy thanks to him. Put the lid and firmly grasp the pan with the lid and shake them well, so courgettes everywhere be rolled in flour. 2. fried courgettes Greek in a deep frying pan or saucepan in a large amount of oil, once you fry them on both sides arrange them in a dish in which you have previously set home paper to drain excess fat. Note: Courgettes Greek should be served immediately, as if not serving immediately, courgettes Greek will be granted, no longer be crispy and will become ordinary fried zucchini. This of course is not a big problem, but the effect of courgettes Greek will be lost. 3. To be your zucchini in Greek even more delicious, you can prepare them and yogurt sauce. Crush the cloves of garlic with 1 coffee spoon salt. They add chopped dill and mix. Finally, add the yogurt and mix well again. Zucchini Greek recipe for zucchini Greek accomplished! And if you wonder what else you can prepare with zucchini, then be sure to look at the recipe for zucchini souffle recipe for zucchini soup recipe for zucchini moussaka recipe for zucchini seashell book with rice in the oven. Delicious and easy to ptigotvyane dishes with zucchini stand in the middle of the summer kitchen. seashell book Bon appetite!
Second time do your zucchini souffle (to me with curd) in order, it is clear ..po fewer calories .... And it is very tasty, but I only eat it for ..moya radost..Za half, which recognizes only fried -tikvichkite Greek will be exactly his taste .Blagodarya seashell book you for the recipe. I do not understand how long stay in the icy water and then dried before you line up of layers of flour. Thank you in advance! Gavin Reply Delete
I did such topnati in ice water very long time, but something skoposah them because I did not find a difference with the standard, however, have received your deliciously! Mngo thin and crispy look! Greetings! Reply Delete
This is a variant of Greek zucchini, but not exactly. Greek zucchini are made with Korcula, so says the mixture, which consists of: 1 1/2 cup flour 3 tablespoons olive oil 1 1/2 cup beer 1 teaspoon brandy (and can not) 1 egg 1 tsp curry, salt, black pepper as desired All products are mixed in a deep pot, leave for 10 min. to die, then melting seashell book courgettes and fry them in a highly heated oil. Become crispy and served exactly in the Greek taverns :) Enjoy your tasty :) Reply Delete
I read somewhere option, how not to relax and soften if not served immediately - strung on skewers so that they do not touch and leave so until serving. You have to try :) And I forgot to complement, allowed seashell book to hang such kebab stretched between two tall glasses. :) Reply Delete
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Apple pectin, yogurt, propolis, cinnamon, walnuts and honey! Can there be anything more useful than this breakfast? Each of the components of h ...

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During fasting staple food is bread / but not white / - type, rye and whole wheat. A recipe for bread, influenced by the popular "new" well-forgotten "old" technology of cooking and baking. Combination of bread without kneading / No Knead Method / and 5-minute bread / Artisan Bread in 5 Minutes / The Discovery That Revolutionizes spiral seashell Home Baking (Hardcover) spiral seashell by Jeff Hertzberg & Zoe Francois (Author) Bread / method Artisan Bread in Five Minutes a Day / "... OR with just five minutes spiral seashell of active preparation time. Mixing of products without interfering continuously vapazvane in the refrigerator detachment of portions immediately or in the next days to a week, shaping and baking." Products: 3, 25 cups of flour - 1 cup whole wheat, white type and the rest 1.5 cup water 1.5 tsp 1.5 tsp salt yeast active dry yeast 1k.l. copper / for wholemeal flour / Mix flour, salt and yeast. In water, stir honey and add to flour. Spoon homogenized without continuous mixing. spiral seashell Place in a container with a lid, so that there is room to increase its volume. Went back in the refrigerator for 18-20 hours or more. The risen dough is placed on plenty floured surface, rest for about 15 min. And without premesva ball is formed by folding the ends. Cover with fresh foil and vtasava about 40 minutes. Heat the oven to 250c 30 min. Before the end of the rising and it is placed thick-walled container spiral seashell with a lid. He / clay, enamel or other high temperature resistant / should be preheated. Prepare spiral seashell and other water container that is placed under the grill for roasting and ensure a crispy crust. After re-rising dough nabrashnyava again and with a sharp knife, make slits in the form desired. Remove the baking tin, sprinkle with flour / used a mix of white and corn /, place the dough, cover with the lid and bake. In court under the grate pour a cup of hot water. Bake initial 250 C for 30 min. Remove the lid and another 15 to 200C. The baked bread has a clear hollow sound, crispy crust and fluffy inside. Aromatic. "More here and Video dose may be doubled. Thanks spiral seashell to the team of Cook with me ... Gogo, Annie and Julia for the idea and their umilyavashto visualization of bread without kneading / No Knead Method /
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appetizer spiral seashell baked desserts chocolate spiral seashell cake ideas for meatless meals meatless dishes spiral seashell cheese cakes sweet sweets vegetarian meatless dishes eggs Christmas salad potato biscuits bread cakes awards meatless Lenten fish sweet cream walnuts cherries fruit spinach chocolate mousse cake strawberry ice cream pancakes spiral seashell honey Lent curd dip candy apple cake muffins orange chicken rolls mushrooms milk braunis souffle avocado pie blue cheese olives zucchini cake Philips Multicooker polenta pretzels pumpkin bean paste eggplant tart apricot muffins cupcakes Gingerbread paste whole Nutella roll fondant hominy crackers spiral seashell broccoli spiral seashell pesto sorbet lemon mousse truffle cheesecake peas rocket caviar Camembert
Daniela spiral seashell & Diocleziano
The secret of our dinner spiral seashell
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Probably most of you hear

"Do not be afraid to try to do what is not professional. However, the Ark was built by a complete amateur, and" Titanic "- from top professionals, and the results are clear to all ..." TOPRETSEPTITE MI Seek to search the blog of "top recipes."
I'm tired of writing that the Internet is not assumed to be reached on "you", so early in your blog you please contact me at "you", to which I will be grateful ... :)) A Well, if you contact the names, and I do not write as "anonymous", I'll be happy ... Contact us Sapiens or asking personal questions and comments - l.dontchev@gmail.com or Skype lubomir.dontchev
Probably most of you hear "souffle" or "pudding", startled by something as complex and very sophisticated ... Well, there is nothing great de like ... As most of you know, I like to debunk such myths ... The difference between soufflé , pudding and a simple stew, the stew cook more complicated ... What distinguishes soufflé pudding and drgite of dishes - the presence of broken foam proteins and cooking it in a water bath. And an absolute prerequisite - during baking - no opening of the oven! Here is a delicious and simple to prepare great de soufflé: PRODUCTS: two chicken (white meat chicken) 2 carrots about 1 kg. cauliflower 1 medium great de zucchini 2 eggs 1 cup cooked rice 3 tablespoons melted butter (or 3 tablespoons olive oil) quarter great de quarter parsley connection sitnonaryazan connection sitnonaryazan dill 1/2 tsp pepper 1 tsp salt on a knife pryasnosmlyano nutmeg PREPARATION: In a large saucepan pour dostatachno and leave to boil 2 liters. water salted with 3 tsp salt. While waiting to boil, disruptive of cauliflower florets, zucchini slices of two great length, white meat into four pieces great de - each fillet into two parts. As well boil water, throw all the products inside, plus a carrot and boil 10 min. From the resumption of boiling. Ten minutes later, subtract all products and cut everything into small cubes. To cut products add rice, butter, spices and beaten yolks. Stir with a pinch of salt foam proteins with very carefully, constantly stirring them to add other products. Pour future souffle in a deep pot of yen-voice, brushed lightly with oil. Of course, without lid ... Bake 30 min. In a water bath heated to 180 oven. AND - no opening of the oven in 30 min.!
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