Sunday, April 14, 2013
Grilled peaches with grapefruit dressing recipe
• fruit juice grapefruit, peeled and divided
• 2 large peach vacuum of sowing and cut into 8 slices
• 1 tablespoon of honey
• 3 tablespoons of grape seed oil + additional amount of fat
• Salt and freshly ground black pepper
• 4 cups of watercress leaves
• 3 fruits of green onions, cut into thin slices
Preparation
1. Heat grill on medium heat
2. Peel grapefruit and then cut using a sharp knife over a small bowl to keep the juice
3. Obstructed cut grapefruit to get rid of excess fluid in the pot and then put the pieces in a pot last
4. Cut peaches into 8 pieces and then brush with oil and grill for 5 minutes until slightly emulsifies
5. In addition to grapefruit juice, honey, oil, salt and pepper, then beat the mixture well until smooth
6. In a large tray volatility watercress leaves with grapefruit and peach grilled and sliced ??green onions and marinade
7. Stir the mixture well and then offers
Beef And Asparagus recipe
• 12 fruit Asparagus
• 12 slice of beef bacon
• 1 lemon fruit cut into small slices
• little ground black pepper newly
Preparation
1. Cut outskirts Asparagus fruits and then climb in boiling salted water for about a minute
2. Raises Asparagus on fire and then placed in an ice bath in the fridge
3. Raises Asparagus from the fridge and then dried with paper towels
4. Damaged piece of meat above all the fruit of Asparagus (taking into account the emergence of Parties Asparagus) and then served with lemon slices and sprinkle over black pepper
Baked potato with butter and herbs recipe
• 2 large potato fruit
• 1 piece of soft butter + extra for garnish
• Salt and pepper
• 2 garlic clove, crushed
• 1 tablespoon of onion leaves cut into thin pieces
• Pinch of salt and ground black pepper newly
Preparation
1. Heat grill on medium heat
2. Pierce potatoes with a fork 4 to 5 times and then paint the little butter and then sprinkle over a little salt
3. Damaged potatoes in Aluminium leaves and then grilled for 40 to 45 minutes
4. In charting vase butter with garlic and onion leaves and pepper until smooth batter
5. Uniqueness of a piece of plastic and then wrapped butter mixture or the mixture in the fridge with coverage
6. When cooked potatoes lifted butter mixture from the fridge
7. Cut potatoes into slices and then paint the butter mixture and herbs
Baked figs with pistachios recipe
• 450 grams of fresh figs
• 1 teaspoon of honey
• 225 grams of brown sugar
• 225 grams of unsalted pistachios (peeled)
• ground cinnamon and grated dark chocolate for garnish
Preparation
1. Heat oven until it reaches a temperature of 350 degrees Fahrenheit
2. Cut each fig fruit lengthwise hand neck far enough to filling
3. Surveillance figs on a baking tray in the oven 5 to 10 minutes
4. Meanwhile mix honey and sugar in a pot
5. Cut peanuts to large pieces, then add to the mixture of honey
6. Raises figs from the oven and placed in a dish and put honey and pistachios on it
7. Adorns figs, cinnamon and grated dark chocolate
Tofu Fried Rice recipe
• 3 large separate of sesame oil
• 1 package of tofu (coherent) and then cut into cubes 1 inch thick and season (following the method of preparation)
• ½ cup of skipping to section 4 quarters
• 1 medium-sized fruit Islands grated
• 1 small-sized fruit of Bok Choy cut into 4 quarters
• ½ fruit yellow pepper sliced
• 3 fruits of green onions sliced
• 2 tablespoon of soy sauce
• 3 teaspoons size of oyster sauce
• 2 eggs beaten slightly
• 2 cups of short grain rice (Next explain the method of preparation)
Rice:
Ingredients:
• 2 cups of water
• ½ teaspoon of salt
• 1 cup of short grain white rice
Preparation
Skillet over medium heat, then heated 2 tablespoon of sesame oil, then add tofu dressing
2. Leave the mixture on the fire for two minutes, then add the mushrooms, carrots, Bok Choy and yellow pepper and green onions
3. Fry vegetables, stirring, then add soy sauce and oyster sauce, stirring well for 5 minutes until the mixture cook
4. The mixture in a dish to provide
5. In the same skillet, add the remaining quantity of oil and then a little white milled
6. Stir until the egg is cooked, then add cooked rice
7. Stir the mixture and blush on fire
8. Served with mixed vegetables
Tofu dressing:
1. Placed tofu with chili flakes and soy sauce and rice vinegar in a medium bowl
2. Stir the mixture until completely covers tofu
3. The mixture aside for 10 minutes until the resting
1. Put water with salt in a saucepan on the heat and leave to boil
2. Add the rice, cover pot
3. Reduce temperature and leave the rice on the fire for about 20 minutes until cooked
Iced tea on the way Thai
• 4 cups of water
• 6 bottles of tea
• two pieces of orange peel
• 4 stars, forget
• 4 cloves garlic
• 1 package sweetened condensed milk
Preparation
1. Put water in a medium saucepan on the fire and then left to boil
2. Reduce temperature and add all ingredients to the water and leave for 10 minutes
3. Raises pot from the heat and set aside to cool
4. Fills a glass with ice, then add the tea even two-thirds, and then pours it sweetened condensed milk until packed cup
5. Stir the mixture well and offers
Vegetables soy sauce on the Japanese way recipe
• 1 cup of plain flour
• ¼ cup of cornstarch
• 1 teaspoon of salt
• 1 cup of iced soda
• Vegetable oil
• 1 red pepper fruit cut into large pieces
• a large handful of chopped beans Parties
• 1 mid-sized fruit Zucchini sliced diagonally
• ½ cup of soy sauce for dipping
Preparation
1. Are heavily the first 3 volumes over a large bowl
2. Add ½ cup of cold soda, then stir the mixture using a fork or a stick
3. Add the remaining amount of soda to the mixture and stir again (must be taken not to increase in flipping as the conglomerates give the mixture its distinctive shape)
4. Warm vegetable oil 3 inches high in a deep frying pan over medium heat - high heat
5. Add the vegetables and one after the other to the dough to make sure completely covered
6. Add the vegetables and one after the other to the oil and brown for approximately one minute until golden
7. Repeat the previous step with the remaining quantity of vegetables
8. Served with soy sauce for dipping
Spinach salad with grilled vegetables recipe
• 1 Bell pepper fruit is small in size and orange seeded and cut into 4 quarters
• 2 fruit of a large mushroom sized parties and section to section 4 quarters
• 1 small fruit pumpkin sliced ??diagonally
• 1 package (weighing 420 grams) of artichoke filtered and washed and cut into 4 quarters
• ¼ cup of olive oil + additional amount as desired
• Salt and fresh ground black pepper
• ½ cup of feta cheese cut into cubes
• ¼ cup of olive evacuated from seed
• 3 cups of spinach leaves small
• 1 cup of basil leaves
Preparation
1. Placed all vegetables in a large bowl, then add the ¼ cup of vegetable oil and then season with salt and pepper
2. Placed as over medium heat, then add the vegetables, then add the mushrooms and cook over the fire for about 5 minutes on each side, then add peppers and squash for 3 minutes per side
3. When all vegetables are placed in a large bowl to cool slightly, then add the diced feta cheese and olives Chelates, spinach and basil leaves
4. Stir the mixture well and gently and sprinkle with a little oil if necessary
Hot Potato and Spinach recipe
• 900 grams of potatoes cut into 4 quarters
• a little salt to the water
• 1 tablespoon of butter
• 2 garlic cloves, furred
• 1 small onion, cut into halves and then into thin slices
• 1 teaspoon of curry powder
• 4 cups of spinach leaves small
• 1 fruit diced tomatoes
Preparation
1. Potatoes immersed in cold water, then add to it a little salt in a large saucepan
2. Leaves the pot on the fire for about 20 minutes uncovered until boiling and cooked potatoes
3. Drain potatoes from the water
4. Melted butter in a large skillet over medium heat, then add garlic, onion for about two minutes until onion wilts
5. Add the potatoes and curry powder and stir the mixture
6. Add the spinach and tomatoes and leave the mixture on the fire for about two minutes, stirring continuously until wilt the spinach and mix all the flavors together
7. Serve warm
Lemon-Honey Corn Muffins recipe
Ingredients
• 6 tablespoons of butter melted unsweetened + additional amount of fat
• 2 large egg
• ¼ cup of milk
• 1/3 cup honey
• fruit lemon juice and being announced
• ½ cup of plain flour
• ¼ 1 cup of corn flour
• 1 teaspoon baking powder
• 2 teaspoon size of salt
Preparation
1. Heat oven until it reaches a temperature of 350 degrees Fahrenheit
2. Paint tray Muffins with butters
3. Beat the eggs, sour cream, butter, lupus, milk and honey and lemon juice and nails in a large bowl
4. In another large bowl mix all dry ingredients
5. Add the liquid mixture to the dry mixture and gently mix until converge paste Muffins
6. Mixture is poured into molds Muffins even fill two-thirds to three-quarters
7. Place Muffins in oven 20 to 25 minutes or until a golden crust has formed above
8. Raises Muffins from the oven then set aside to cool slightly
9. Raises the tray of Muffins and offers
Thyme–Roasted Carrots recipe
Ingredients
• 450 grams of carrots
• 3 tablespoons of virgin olive oil
• 2 tbsp of honey
• salt and fresh ground black pepper
• 6 sticks of fresh thyme
Preparation
1. Heat oven until it reaches a temperature of 350 degrees Fahrenheit
2. Peel carrots red and white and then cut them in half lengthwise and then stacked in large baking tray
3. Sprinkle over the islands, olive oil and honey and then season the mixture with salt and pepper and thyme
4. The mixture in the oven then stir after 10 minutes
5. Re mixture again to the oven for an additional 10 minutes until brown and tender vegetables
6. Provide warm
Sunday, April 7, 2013
Spicy Grilled Shrimp Skewers recipe
Ingredients
• 24 pieces of shrimp (about 450 g), peeled and Loose sandy line of the back
• ½ fruit fresh pineapple, cut into 16 pieces (thickness of one piece about 1 inch)
• 2 fruit acid
• 2 tbsp of honey
• 1 bunch of hot pepper flakes
Preparation
1. If you use wooden skewers soaked before use in cold water for at least 20 minutes
2. Heat grill on medium temperature heat - high
3. Place 3 pieces of shrimp and two pieces of pineapple alternately in each skewer
4. Squeezes the fruit acid over then grilled shrimp skewers on the grill or under the oven grill for about two minutes per side
5. Mix honey with chili flakes and fruit juice acid
6. Brush shrimp skewers with a mixture of honey
Watercress salad with an acidic dressing recipe
Ingredients
• 1 package or 2 cups of watercress leaves
• fruit orange juice
• fruit lemon juice
• ¼ cup of olive oil
• 1 tablespoon of sesame seeds
Preparation
1. Watercress is placed in a pot with cold water to wash well and then filtered from the water
2. mix orange juice with lemon juice and olive oil mixture until smooth
3. Add the sesame seeds to the marinade mixture
4. Volatility watercress leaves with the marinade mixture well
Turkey meatballs recipe
Ingredients
• 1 ½ tablespoon of virgin olive oil
• 1 small onion fruit diced (about ¾ cup)
• 2 cups of dried white bread crumbs
• 1 cup of milk
• 450 grams of turkey meat
• 2 large egg beaten well
• 2 tbsp chopped parsley leaves
• ½ teaspoon of salt
• ½ teaspoon ground black pepper newly
• ½ cup of raisins in warm water
• ½ cup of toasted pine slightly
• Flour
• 1 cup of vegetable oil
Preparation
1. Heat olive oil in a frying pan to the fire, then add the onion for 5 minutes until onion wilts then lifted from the pan and set aside in a bowl to cool
2. Soak 2 cups of crumbled bread in a pot of milk and leave to soak for 5 minutes
3. Drain the bread of milk and then placed in a pot last
4. In addition to bread, scrambled eggs, parsley section, salt and black pepper, raisins and toasted pine
5. Stir the mixture well, taking into account not overestimated flipping to keep turkey meat
6. In a bowl put vegetable oil heat over low heat, then sprinkle baking tray little flour
7. Using the palm of the hand is the amount of two fingers of turkey meat mixture to form balls slightly larger than golf balls and then swings a well in the flour
8. And carefully placed meatballs in the oil and leave the fire for 6 minutes until almost become red
9. Raise the meatballs from the fire and leave the side of progress next grain soup, then add the remaining oil from the frying
Chocolate cannelloni recipe
Ingredients
• 1 cup of full-fat ricotta cheese
• ½ cup caster sugar
• 110 grams of goat cheese
• skin fruit orange
• 1 vanilla bean
• 6 pieces of cannelloni (minutes in advance)
• 340 grams of dark chocolate dissolved
Preparation
1. Mix in the quick mixture intermittently ricotta cheese with sugar and goat cheese, orange and vanilla until smooth batter with whipping into account not increase too much
2. The mixture is placed in a plastic bag with a cut corners until like Lhalona bag filler is then cut cannelloni mixture
3. Sprinkle over a little melted chocolate
Coffee and oranges juice
Ingredients
• 1 ½ cups of coffee
• ¼ cup of orange juice
• ¼ cup of cream
• ice cubes
• orange peel for garnish
Preparation
1. Mix coffee with orange and cream and ice cubes in a glass closed surface
2. Jolting cup well and then pour the mixture into the glass cups ice cubes
3. decorate the cups with orange then progress
Green beans on the French way recipe
Ingredients
• 450 grams of green beans
• salt
Preparation
1. Much be filled with water and then left on the fire to boil then add a handful of salt
2. Meanwhile cut parties beans with mind to get rid of any cut green or corrupt
3. Beans are placed in boiling water for two minutes to 3 minutes or until tender but still crunchy
4. Drain beans from the water and then describes in an ice bath directly to gain their brilliant color
5. Or placed yhe beans in refinery then placed the dryer in the estimated potato climb in boiling water for 3 to 4 minutes to reek of steamed beans, stirring from time to time
Mashed potatoes with mustard recipe
Ingredients
• 450 grams of potatoes
• Salt
• ½ cup of milk
• 2 tablespoon of unsalted butter
• a handful of ground nutmeg
• 1 tablespoon of mustard
• fresh ground black pepper
Preparation
1. Fills the middle of a large saucepan with warm water and leave on the fire to boil
2. Peel potatoes and cut into slices, then add to the boiling water with the addition of a little salt
3. Raise the temperature of the fire to boil the mixture for about 15 minutes with a maturity test potatoes with a knife
4. Drain the potatoes and water and placed in a large refinery and then placed in another saucepan with the milk and butter and nutmeg
5. Mash the potatoes well, then add the mustard with flipping
6. Season the mixture with salt and pepper to taste
lamb with carrots and Asparagus recipe
Ingredients
• 2 pieces of lamb cut blades evenly
• Salt and fresh ground pepper
• 1 tablespoon of olive oil
• ½ cup of ground pine
• ½ cup of bread crumbs
• 1 tablespoon of chopped fresh onion leaves
• 2 garlic cloves, furred
• 2 tbsp of humans Parmesan cheese
• ½ cup of grain mustard
• ½ cup of gravy
• ½ cup of red grape juice
• ½ fruit orange juice
• 2 of fresh sage
• 2 of fresh thyme
• 450 grams of small carrot
• 450 grams of Asparagus clip Parties
Preparation
1. Heat oven until it reaches a temperature to 375 degrees Celsius
2. Season with feathers lamb with salt and pepper
3. Heat oil in a large frying pan to the fire and then blush lamb for 5 minutes
4. In a saucepan place pine milled with breadcrumbs and leaves, onion, garlic and Parmesan cheese
5. In a large bowl, put lamb roasted in a pot heat then add the grain mustard until meat feathers covered completely and then sprinkle it breadcrumbs mixture until covered with mustard and be equal layer
6. Placed much heat in the oven for 10 to 15 minutes to get a medium degree of maturity
7. Flying feathers from the oven and set aside on a plate for about 10 minutes
8. In the meantime, put Alfdr fire and laid the gravy and red grape juice and orange juice
9. In addition to the pot sticks sage and thyme and simmer the mixture on to boil and thickened texture
10. Pour mixture over lamb and blades offers
Vegetables:
1. Put carrots in a saucepan boiling and salt and cook over the fire for 3 to 4 minutes
2. After half-time added Asparagus and leaves on fire for a period of one to two minutes
3. Drain vegetables from the water after maturity and served with grilled lamb feathers
Grilled corn polenta recipe
Ingredients
• 3 cups corn peeler
• Olive oil for fat (about 1 tablespoon)
• 5 cups of water
• 1 tablespoon of salt + additional quantity of dressing
• 1 ½ cups of ready-polenta
• 2 tbsp of butter
• ½ cup of fresh cheddar cheese
• ¼ teaspoon ground black pepper + extra for garnish
Preparation
1. Heat grill on medium heat - high heat
2. Paint the corn with oil then grill for 5 minutes on each side until cooked and charred surface
3. Raise Mugs from grill and set aside to cool
4. Placed 5 cups of water with 1 tablespoon of salt in a saucepan over medium heat until the water boils
5. Added polenta to boiling water and stir gently
6. Reduce temperature while continuing stirring for 5 minutes until thickened mixture becomes creamy textures
7. Add the butter and then beat the mixture in a food mixer
8. Add the cheese and volatility with the mixture with the need to keep it's tempreture
9. Lobation corn kernels and then added to the polenta
10. Season the mixture with salt and pepper to taste and serve hot
Pecan Bar Cookies recipe
Ingredients
• 3 ½ cups of chocolate biscuits broken into small pieces
• 3 cups of nuts Pecan cut into halves
• 1 cup of raisins
• ½ cup of cherry illustrious
• 1 cup of unsalted butter
• 1 cup of brown sugar
• 340 grams of dark chocolate chips
Preparation
1. Stir biscuits in a large bowl with nuts Pecan, raisins, cherries
2. Place part of parchment on a baking tray 8 x 8 inch or tray can be fat butters from all sides
3. Dissolve two pieces of butter in a large saucepan or deep skillet, then add the brown sugar, stirring until the sugar dissolves
4. Leave the mixture on low heat until boiling, with an emphasis of soluble sugar completely for additional minutes
5. Add butter mixture to cookies, Pecan and raisins, cherries, stirring the mixture until smooth
6. Warm mixture is poured on a baking tray then uniqueness evenly using Sbatula or back of a large spoon
7. Placed about 2 cups of water in a medium saucepan over medium heat and then placed over a bowl thermal
8. Melt chocolate chips in the pot, stirring for a minute until completely dissolved
9. Pour melted chocolate over Pecan mixture and the uniqueness of it evenly
10. Put The mixture in the fridge for about an hour or 10 minutes in the freezer until chocolate is consolidating
11. Remove from fridge and then peel them parchment paper and then cut chocolate using a sharp knife into small squares and then progress
Spinach Salad With Tahini recipe
Ingredients
1 garlic clove average size and clip
3 tablespoons of tahini well blended
1 1/2 tablespoons fresh lemon juice
2 cups of spinach small
Water to cook spinach
Preparation
Mix garlic, tahini and lemon juice in a blender until the mixture is smooth
Add the spinach to the water and stir well to the fire until tender spinach for 5 minutes
Mix spinach and a little boiling water spinach with tahini and blend Garnish with sesame beans.
Red Lentil Soup recipe
Ingredients
6 cups of chicken broth
1/2 kilo of red lentils
2 tablespoons of olive oil
1 tablespoon of chopped garlic
1 large onion, chopped
1 tablespoon ground cumin
1/2 teaspoon pepper seasoning
1/2 cup of chopped cilantro
Grain lemon juice
Preparation
Boil chicken broth and lentils in a large pot over high heat, then reduce the fire until medium - light and leave for 20 minutes.
At this time, heat the olive oil in a skillet over medium heat and add the garlic and onion and cook for 3 minutes until onion wilts.
Add the onion to the lentils and add cumin, pepper and continue cooking for 10 minutes until cooked lentils
Placed the soup in a blender carefully and mix well until the mixture becomes smooth. Add the coriander and lemon juice before serving
Peaches With Yogurt recipe
Ingredients
1 slice peaches
1/4 cup strawberry
1/4 cup raspberries
1 can low-fat yogurt
2 teaspoon oats
1 teaspoon coconut
Mint for garnish
Preparation
Mix peaches and raspberries with strawberries on the yogurt
Sprinkle oats and walnuts
Garnish with mint and offers
Lamb and Rice recipe
Ingredients
4 chopped onions
2 tbsp olive oil
1/2 kg of lamb section cut the size of 5 cm
6 beads medium-sized tomatoes and chopped
4 pills of dry lime soaked in hot water until it becomes tender (about half an hour)
8 beads, crushed cardamom
4 cinnamon sticks
2 to 3 teaspoons of the five spices roasted and ground
2 cups of brown rice
Water
Preparation
Place onions with oil in a large pot and fry until golden in color
Add the lamb and cook while continuing to stir until blush
Added after the tomatoes and a good amount of boiling water to cover the meat
Cook well on medium heat for about two hours.
Add soak water acid lemon, cardamom and pepper, cinnamon sticks and spices
Add the rice to the meat and stir
Pour a good amount of water to cover the rice and meat
Cover pan and cook over medium heat until the rice is cooked
Garnish with almonds and pine
Serve the dish hot
Chicken breast with rice recipe
Ingredients
3 tablespoons of olive oil
4 pieces of chicken breast bone-free skin
3 medium chopped onion
350 grams of beef or sheep chopped
1 tablespoon of garlic mashed
2 teaspoon of cinnamon
1 teaspoon of various spices
1/4 teaspoon pepper
1 1/2 cups of brown basmati rice with long grain
3 cups of chicken broth or hot meat
2 tbsp chopped parsley
Preparation
Warm olive oil over high heat in a deep bowl
Fried chicken breasts on both sides until chicken is golden
Chicken breasts from pot and set aside
Add the onion and mince hot pot himself
Cook until the onions and meat color golden, then add garlic and cook for a minute or two.
Add the cinnamon and various spices and pepper and cook for two minutes with moving content
Add the rice and mix well with the oil and spices and then placed the chicken pieces in rice
Add the broth or water
Carrot Soup recipe
Ingredients
2 tbsp olive oil
2 cups carrots (about 6 pills)
2 onion, minced well
1/2 tablespoon of brown flour
1 1/2 cups of vegetable broth or chicken broth
Black pepper to taste
2 full cloves
1 cup of milk
decoration
1 pill of carrot and one peeled and grated well
Preparation
Put the olive oil in a large pot and add the carrots and onionsand Mix well
Add the flour and cook for a minute
Add vegetable broth or chicken broth slowly and cook for 10 minutes
Placed in a blender for 30 seconds and then returned to the bowl again
Gradually add the milk and stir until it starts boiling. Remove from heat and allow to cool for a few minutes
Add the pepper and cloves to taste
Provide special soup into bowls with carrot as decoration above. Serve with a slice of lemon and toast in the oven for a few seconds.
chicken roll recipe
Ingredients
2 cups of cabbage salad ready low-fat mayonnaise
2 tbsp of low-fat mayonnaise
1 1/2 tablespoon of mango chatni
4 pieces of wheat flour tortilla full (diameter 20 cm piece)
240 g of grilled chicken breast and cut into small slices
12 fresh sheet of spinach or lettuce
Preparation
Mix cabbage salad with mayonnaise and chatni, then leave the mixture aside.
Heats Cut the tortillas according to what is specified in the instructions on the envelope. Placed tortillas over a smooth surface and placed a quarter of the amount of chicken over the lower half of each piece, leaving 4 cm left and right.
Pour over the chicken or turkey on each tortilla quarter of the piece cabbage salad, then add spinach or lettuce.
Fold the left and right sides to the inside and then each piece Tortilla from the bottom to the top of the packaging contents.
Cut each roll in half and provided directly.
Friday, April 5, 2013
Asparagus Beef
Ingredients
• 12 fruit Asparagus
• 12 slice of beef bacon
• 1 lemon fruit cut into small slices
• little ground black pepper
Preparation
1. Cut outskirts Asparagus fruits and then climb in boiling salted water for about a minute
2. Raises Asparagus on fire and then placed in an ice bath in the fridge
3. Raises Asparagus from the fridge and then dried with paper towels
4. put piece of meat above all the fruit of Asparagus and then served with lemon slices and sprinkle over black pepper
Grilled peaches with grapefruit dressing
Ingredients
• fruit juice grapefruit, peeled and divided
• 2 large peach vacuum of sowing and cut into 8 slices
• 1 tablespoon of honey
• 3 tablespoons of grape seed oil + additional amount of fat
• Salt and freshly ground black pepper
• 4 cups of watercress leaves
• 3 fruits of green onions, cut into thin slices
Preparation
1. Heat grill on medium heat
2. Peel grapefruit and then cut using a sharp knife over a small bowl to keep the juice
3. Obstructed cut grapefruit to get rid of excess fluid in the pot and then put the pieces in a pot last
4. Cut peaches into 8 pieces and then brush with oil and grill for 5 minutes until slightly emulsifies
5. In addition to grapefruit juice, honey, oil, salt and pepper, then beat the mixture well until smooth
6. In a large Ainae volatility watercress leaves with grapefruit and peach grilled and sliced ??green onions and marinade
7. Stir the mixture well and then offers
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