New PDF release: Compositions florales sur Bois peint

By Brigitte Le Dilly

ISBN-10: 2841671178

ISBN-13: 9782841671175

Compositions florales sur Bois peint КНИГИ ; ХОББИ и РЕМЕСЛА Название:Compositions florales sur Bois peint Автор:Brigitte Le Dilly Издательство:Editions Didier Carpenier Год издания:2000 ISBN:2-84167-117-8 Формат:PDF Страниц:64 Язык:французский Качество:Хорошее Размер файла:16,6Mb(добавлено three% на восстановление) О книге:Выполнение миниатюр красками на деревянных дощечках с использованием живых или засушенных цветов и листьев. При помощи этой книги с подробными описаниями и шаблонами вы сможете расписать 20 дощечек, добавив к ним засушенные или живые цветочные композиции, чтобы придать вашим работам реальности, естественности. eighty five

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3. Add all the vegetables and thyme, cover the pan and sweat the vegetables gently for 15 minutes. 4. Add the stock and bring to the boil. 5. Turn down the heat and simmer the soup for 40 minutes. 6. Meanwhile, make the dumplings. Sift the flour and salt together and stir in the suet, seasoning and herbs. Mix in the water to make a soft but not too sticky dough. If the mixture is too sticky, simply sprinkle a little more flour over the dough and work it in lightly with your fingertips. Roll the dough into 12 small balls.

It can be put in an ovenproof casserole and left in the oven until ready for serving, perhaps with a green vegetable. Look for the leanest cut of meat. This can be difficult, as brisket is usually rolled and tied, but check the depth of the lean layers – the deeper the better. 5–2kg in weight About 600ml water Salt and pepper to taste 1 tablespoon flour or gravy powder 1 ⁄2 teaspoon mustard powder 4 carrots, scrubbed and chopped into large chunks 2 medium parsnips, peeled and sliced Half a medium swede, peeled and chopped into chunks 2 small turnips, peeled and chopped into chunks A couple of sprigs fresh thyme or 1 level teaspoon dried 1.

Raise the heat slightly and bring to the boil, stirring constantly. 5. Turn down the heat and simmer gently while adding the mushrooms and season to taste. 6. Simmer for 2–3 minutes and add the single cream. Serve immediately with some thin slices of raw mushroom on top. GOOD HOME COOKING 27 SOUPS, SNACKS AND LIGHT LUNCHES SOUPS SERVES 4 Leslie’s Potato Soup This was always my favourite soup as a child; it was my dad’s speciality. It is delicious on a cold day, but very filling. 200ml milk 1 bay leaf 100g butter 1 medium onion, chopped finely 450g potatoes, cubed 500ml vegetable or chicken stock (see pages 19 and 16) Salt and pepper Chopped chives or toasted breadcrumbs, for sprinkling 1.

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Compositions florales sur Bois peint by Brigitte Le Dilly


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