In 20 years I will be... Maybe I will be taller, I'll have curly hair, black eyes... I'll be happy, funny, nice...
I will live in a big house, with three floors. I will have also a garden and pool.
I will have two children a girl and boy. The girl will be called Adriana and the boy David.
I would like my husband be, blond and blue eyes.
I will work as flight attendant to travel around the world and learn more about culture. And when I won't work I'll go to gym, go shooping, take kids to park...
My hobbies will be the same listening to music, going a shooping, going out with friends...
I will not smoke. I think I will not practise any sport in 20 years.
diumenge, 28 de febrer del 2010
dijous, 11 de febrer del 2010
Starter / Entremès / Entremés
COOK TIME: 45 minutes
LEVEL: Easy
INGREDIENTS
•5 leaves of lettuce
•5 leaves of curly endive
•2 slices of ham
•2 slices of dry-cured ham
•2 slices of cheese
•4 slices of “llangonisa” ( It’s a typical cured meat from Catalonia)
•2 slices of “ bull blanc” ( It’s a typical cured meat from Catalonia)
•2 slices of “ bull negre” ( It’s a typical cured meat from Catalonia)
•Extra-virgin olive oil, salt and vinegar
METHOD
1.First, take a bowl and put the lettuce and the curly endive into it. Clean that with water
2.Meanwhile, start preparing the second part of the dish. Take the ham, the dry-cured ham and the cheese and cut everything in slices.
3.Then take the leaves of lettuce and curly endive and remove the water. Cut the lettuce and the curly endive in small pieces.
4.Take “llangonissa”, “bull blanc”, and “bull negre” and cut 2 or 3 slices.
5.Finally, take a dish and put the lettuce and curly endive and decorate it around the dish. Next take the other cured meat and put into the dish in a row.
6.Dress it with olive oil, salt and vinegar.
7.Serve inmmediately.
Mònica Rosiñol Ponsà
Evelyn Delgado Mastarreno
LEVEL: Easy
INGREDIENTS
•5 leaves of lettuce
•5 leaves of curly endive
•2 slices of ham
•2 slices of dry-cured ham
•2 slices of cheese
•4 slices of “llangonisa” ( It’s a typical cured meat from Catalonia)
•2 slices of “ bull blanc” ( It’s a typical cured meat from Catalonia)
•2 slices of “ bull negre” ( It’s a typical cured meat from Catalonia)
•Extra-virgin olive oil, salt and vinegar
METHOD
1.First, take a bowl and put the lettuce and the curly endive into it. Clean that with water
2.Meanwhile, start preparing the second part of the dish. Take the ham, the dry-cured ham and the cheese and cut everything in slices.
3.Then take the leaves of lettuce and curly endive and remove the water. Cut the lettuce and the curly endive in small pieces.
4.Take “llangonissa”, “bull blanc”, and “bull negre” and cut 2 or 3 slices.
5.Finally, take a dish and put the lettuce and curly endive and decorate it around the dish. Next take the other cured meat and put into the dish in a row.
6.Dress it with olive oil, salt and vinegar.
7.Serve inmmediately.
Mònica Rosiñol Ponsà
Evelyn Delgado Mastarreno
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