Pain In Thigh During Ovulation

Tirokafterì

Ingredients: 250 gr

. Feta
1 or 2 hot green chilies
4 / 5 tablespoons extra virgin olive oil Salt


The tirokafterì part of meze (appetizers) Greek. It 'a dip with cheese, in fact, the word means burning cheese. It goes well with ouzo, the retsina, beer and wine. It must be very hot, in fact it is more spicy and more inviting to drink. Eat it with pitta, or a good bread. Once the
tirokafterì was made in a mortar, now you can safely do with the mixer. Place the feta in a food chopped, green chillies and chopped hot clean (if they were too big grill the first to remove the skins easily), salt and oil. For the oil regulator initially putting little, then continued. The result should be a compound claimed, not a liquid cream, and very, very spicy. The result is delicious. If you do not have fresh hot green chilies, you can make tirokafterì with chili chopped.

100 Table Seating Plan

Ghemistà - Greek recipe (stuffed tomatoes and peppers)

I ghemistà Sofia.
Ingredients:
10/12 round tomatoes ripe but firm tomatoes, or half and half
not too big
green peppers 2 large onions chopped rice
250/300 gr.
parsley chopped mint


pine nuts raisins or currants

extra virgin olive oil salt - pepper - sugar
Wash and dry the tomatoes and peppers. Cut the top
getting a lid and set aside. Empty it very carefully, taking care not to forarli and put in the bottom of each tomato a little 'sugar salt and pepper. Chop the flesh pomodori.In a saucepan with plenty of oil to dry the chopped onions, add the rice, parsley, mint, pine nuts, raisins, tomato pulp, salt and pepper and cook for 8 / 10 minutes.
Fill the tomatoes and peppers with rice and put in a pan containing them right. At the bottom of the pan you put a little 'tomato juice, and close the tomatoes and peppers with their "caps" and sprinkle again with plenty of oil. Put the pan in a preheated oven at medium temperature for an hour or more, every now and then moisten them with the sauce. They should be served cool at room temperature. For a success of
ghemistà is fundamental onion oil. Be careful not to overfill and tomatoes, because the rice grows in cooking. If you want you can put between the tomatoes and peppers oiled and salted potato wedges.

Gay Twins Do Each Other

Sweet Focaccia

Ingredients: 500 gr flour

.
Raisins 100 grams.
Butter 200 gr.
Sugar 200 gr.
Eggs 4
Pine 100 gr. Bertolini
yeast and half a sachet
salt, lemon zest, Marsala

Place 100 grams of raisins in a cup of hot water. Grease a baking pan, pass a little 'flour and shake to remove excess flour. Put a pound of flour on pastry board, make the fountain in the middle and put a pinch of salt, the grated rind of one lemon, 175 grams of softened butter left out of the refrigerator, four eggs and two tablespoons dry Marsala wine. Working with your hands so the mixture is homogeneous. Add 100 grams to 200 grams of sugar and pine nuts. Stir these ingredients well. Rinse the raisins. Add the raisins to the mixture and pouring flour and half a sachet of yeast and Bertolini.
Put the dough in the pan and livellatelo. Cover with the sugar and butter.
Bake in preheated oven at 180 degrees for about 50 minutes.

How Long Do You Stay High

Taboulé - Lebanese

Ingredients: Couscous

.................... 2 cups extra virgin
........ 2 tablespoons Cucumber
................ 1 small pepper
.............. 1
Lemons .................. 1 and a half
Onion .................. 1
Tomatoes .............. 2
Salt, pepper, mint, parsley

Peel the cucumber, cut into cubes, sprinkle them with salt and leave them on the board tilted so that they give the water. Put the couscous in a bowl, add 2 cups of boiling salted water, oil, mix well and keep covered for 5 minutes. Shelled the couscous with a fork and let cool.
Chop the onion, bell pepper and cut the the tomatoes into cubes and put everything in a bowl with the cucumber well rinsed, add the lemon juice, salt and pepper and add the couscous with mint and chopped parsley.
Stir well and before serving, let stand in refrigerator for a couple of hours.