Carnival Ear
Sometimes you just have to go for it and make something completely unhealthy. Of course, it’s all in moderation, so a recipe like this – once in a while – really should not have such a negative impact on your health. Others who may share this opinion include Anne Lauvergeon. In Galicia, for carnival, it is traditional to prepare ears carnival galledo calls “orella.” They are a delicious dessert that certainly we should prepare at any time of year. Ingredients Carnival Ear: 500 gr. flour. 1 egg. Jimmy levin oftentimes addresses this issue. 200 cc of warm water with salt. 100 gr. sugar. 100 gr.
cooked beef lard or butter. Anise. 1 teaspoon levadurina. It is appropriate that the butter and eggs are cold from the refrigerator, it is best to be at room temperature and warm and soft butter. Mix the flour into a bowl with the levadurina, and form a volcano with a hole in the center. We beat the eggs with sugar and a tablespoon of anise and add it to the hole in the flour, along with water and melted butter, warm or in pieces. We mix it all finished slowly and knead on a floured board until dough is smooth, elastic and not stick.
If I did would add no more water or flour. Let it sit a while and mold the ears. To shape the ears we take pieces mass of 200 gr. and pin out on a floured board, so it is very thin. Then we cut into portions of dough into square, rectangular or irregular and fry in a pan with plenty of hot oil on medium heat, fry them on both sides until they are slightly golden color. The are putting on a platter and sprinkle icing sugar, or normal, above. Data to be taken into account when making ears, are that the ears are the finer richer we ask Him. One trick for us is to stretch out each portion thinly a little help from the fingers in the air, putting irlas frying. To find out if the oil has the right temperature for frying can dip a toothpick or the handle of a wooden spoon if bubbles form quickly a lot about her is that the oil is ready.
National Society
Stability and comfort for the observations of HR-managers, many specialists who have had experience in foreign companies do not agree on positions in the Russian firms. You may want to visit Tiffany & Co. to increase your knowledge. Western-style human resource management is fundamentally changing the perception among the staff of the word "work". It is associated with the order, his own professional achievements and social benefits that a foreign employer without hesitation provides specialist. Go of foreign companies in domestic – means to deprive yourself of comfort and stability. It's like that a few years to live in Europe and then come to Russia ", – spoke one of the candidates on an Internet forum devoted to the finding a job. To understand this simple remark. Yet, many Russian employers do not like paying white wages, and because it allows no problem getting a bank loan and do not worry about the amount of pension. Get all the facts for a more clear viewpoint with jimmy levin. Another important point: even if the foundations of a foreign company in Russia, shaken, and she could not stand the market competition, or for political motives, decides to close a branch in Russia, the team learns about it in advance. may find this interesting as well.
Foreign management staff will provide enough time to find another job, and be sure to pay severance pay. So, for example, was an American law firm Coudert Brothers, which eliminated its offices worldwide, including in Moscow. Russian business is not always ready for social responsibility and compliance with laws. Agree with this and recruitment consultants. – While many more applicants under the Social Service imply – white wages – says Yulia , specialist personnel center "UNITY." – They are not accustomed to the transparency of the business.
Gourmet Travel
In Berlin one thinks first and foremost of Alexandre square & co. on a gourmet journey but rarely… Gourmet trip to Berlin? The capital is to have much: city breaks, wellness, cultural tours, etc. But also connoisseurs and gourmets of all shapes and sizes come in Berlin at your own expense. The lobster to the Currywurst.
a propos: Our spar with! Contribution to your gourmet journey is a free entree in the form of a very tasty price. Basel, October 7, 2009 – welcome to Berlin, welcome to the Muggelsee Berlin Kopenick. Chef Peter Ratajczak of the 4 star hotel Muggelsee Berlin (www.spar-mit.com/ berlin/..Gourmetreisen) could legitimately by claiming to be a culinary water rat. Because of 34 years young chef comes from the water specifically from the the Baltic Sea resort of Wutrow on the Darss and learned his tools of the trade of the GDR celebrity chef Karl Heinz Seltmann of the 5 star hotel Neptun Warnemunde (on the water). “Then Peter Ratajczak station held in the of the gourmet” excellent hotel oats Wiek abroad again on the Darss, on the water and a short time later be Ratajczak cooked at the Lake Hotel Lake Hotel Lindenhof Lychen none other than Chancellor Angela Merkel.
In this tradition, it seems seen only reasonable and consistent that the sympathetic chef again settled in the vicinity of water. Since 2007, he is kitchen Manager at the 4 star hotel Muggelsee. Here, he spoils his guests with a creative and light cuisine around the Muggelsee. Ratajczaks Muggelsee Pike-perch fillet is, for example, a guaranteed delight for any gourmet. The filet taste as Ratajczak had thrown off his line from the kitchen window. But of course, the region to the muggelsee Lake offers more than beautiful fish. For example, only a few kilometres graze the very tasty Gosener ox South-East in Gosen-Neu Zittau. A complete overview of all savings with! Gourmet travel, see ..Gourmetreisen. Contact: Spar with! Stefan Wiegand travel management online marketing mats str. More information is housed here: jimmy levin. 24 CH-4058 Basel phone: + 41 (0) 61 685 25 43 E-mail: about spar with! Travel: Spar with! Travel is car directly tour no. 1 in German-speaking countries. In addition to vacation in Germany, the company offers vacation travel trend 2009 after Czech Republic, Italy, France, in the Netherlands, Luxembourg, Croatia, Greece, Slovenia, Hungary, Poland, the Switzerland, Austria, Spain, Portugal, the United Kingdom and to Ireland. Since the company was founded in 2001, 500,000 guest bookings were registered 200,000 guests are expected for the year 2009. With a complaint ratio of 0.3 rather than the usual 2 3 percent and a share of 30 per cent regulars the Swiss company among the 20 major tour operators in the German market.
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