Creamy Lotion Cervical Mucus Before Period

Spicy Carrot Salad with Pineapple Ice A with Ma Ice House Alsa

Hello everyone, today I offer you a delicious recipe for Ice Cream with Pineapple prepared with the preparation My House Alsa Ice, Ice Cream !!!!!! NO produced

This innovation will save my desserts and falls in spades with the nice weather comes back (fingers crossed), in fact, I bought this year a wonderful maker, stainless steel and everything, and there ... got home ..... My freezer was too small to accommodate the icepack. So, we were resigned to eating ice cream while waiting to change industrial freeze, only it was not counting on Alsa and the first preparation for fruit ice without ice cream maker.

I chose for my first attempt to prepare an ice cream with pineapple, because it is simply one of my favorite fruits, and in general my sherbet and pineapple (without ice cream maker that does not fit anywhere) are full of crystals and not very tasty.

here is the recipe for 900ml of ice pineapple

You will need: *

500g pineapple, peeled and cubed

* 1 pouch My Ice House Alsa

The result is of simplicity and speed disconcerting, since it is sufficient to mix with finely arm mixer and fruit preparation,

working well into air

to pay all in one bin and finally storing everything for 6 hours in a freezer at -18 ° C.

Here you go!! I chose a very simple recipe to get a taste of pineapple prepared very far, but this simple preparation Ultra allows users to create their own recipes with ease by adding to the blended mixture of fruit and preparation My Ice House Alsa , whipped cream, yogurt, and chocolate chips, nougat or praline of ...

But the picture says it all Similarly, the texture is really smooth ... If one really wants to get an effect "Sorbet", we have only used half a bag of preparation for the same amount of fruit is 500g.

This product sponsorship aside, I truly believe there is no need for a dozen ingredients, there is no need to leave the ice to the mix every half-hours to avoid large crystals, the bag is pre-measured for a given amount of fruit, and above all, it is possible to prepare a nice ice cream maker free, which is one of the biggest strengths of this preparation.

course My Ice House Alsa does not contain any dyes or artificial flavors, and contains no animal products, which allows everyone to be able to eat !!!!!

You can if you want to try to earn my ice packs Alsa House visit the superb blogs, Ok this good, and pupils papillae, My little pleasures , Audrey Kitchen , Cooking simply , Libelul and Chief Nini.

Alsa other hand, holds up a contest on June 7 on www.alsa.fr site. you can try to win yogurt and feet of the mark moulinex blenders, to make your yogurt and ice cream!

So, I leave you with one last picture of this ice creamy, melting, to the fabulous taste of pineapple!

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Panties Peeking Out Of Pants

Boulou

Hello to you all, here is the recipe for Bulu, this cake very present in the Tunisian cuisine, specifically Jewish Tunisian , is a classic Enjoy with a good lemonade. It Annie, who, with his article on La Goulette, made me want to find these flavors ....
The texture is perfect, both soft as a good cake, and dry and crumbly, like a good cookie ... ... Nearly
for takeoff ....

You will need: * 500g flour
(2 large or 4 small Boulous)
* 2 eggs * 1
glass (250ml) sugar
* 1 cup oil * 15g

baking powder * 2 packets of vanilla sugar
* juice and zest 1 / 2 orange
* 1 teaspoon fennel seeds
* 1 bar of dark chocolate
* 1 / 2 cup raisins soaked in warm water
* 100g chopped or slivered almonds, sesame seeds *



Mix the zest, juice and seeds fennel. Add this mixture to sugar, yeast, oil and eggs. Beat for a few minutes to obtain a homogeneous mixture.
Add the flour several times, the texture of the dough should be very flexible but behave.
Finally add the drained raisins and almonds (for me, tapered). Mix with a spatula and book.
Train Boulous on a baking sheet lined with parchment paper. To do this, to grease the hands and dispose of half of the dough lengthwise, giving it a rather broad. Put in the center candy bars, close the boulou, folding the sides of the cake on chocolate, and welding although the sides and top. Repeat for the second Boulou.



Se reoil hands lightly and make it look as smooth as possible Boulous. Sprinkle with sesame seeds.
Let stand 1 / 4 of an hour. Meanwhile preheat oven to 160 ° C.
Bake for 40 minutes.
After cooking, Boulous let cool and cut into slices about 3 cm.
If you do not eat it all, the whole Boulous keeps wrapped in cellophane and aluminum.

Enjoy it with absolutely good lemonade, as it , or that there .

Enjoy and see you soon.

The video for those who have not Youtube or Dailymotion.