Hello my blogger friends I am here to say a quick hello and share with you a super recipe I had the pleasure of cooking with my love.
You ask me where I am with my diet? it goes very well but I am more in keeping my goal time yet to fully live all these gifts that life have given me all this time:) and remain stable in my weight as it works well I feel good.
I will attack the last 20 pounds after the holidays but I can tell you that already 70 pounds lighter I'm really really good:)
Right now I work mostly on the confidence in myself and my return society, both of something new for me these are learning not always obvious, but one step at a time as they say. In addition I have exceptional people round about me besides I take this opportunity to thank from the bottom of my heart all of you who help me grow and become a person I love you always best thank you so much and you my blogger friends you're a part xxx
Well back to our recipe loll
Ingredients:
1 salmon fillet cut into thin strips 1carotte
1 leek cut into thin strips
15 large spinach leaves, immersed in boiling water, immediately removed the skimmer and lay flat on absorbent paper.
1 or 2 egg yolks for gilding
salt and pepper.
puff
Steps:
1. Cook 2 minutes in very little olive oil julienne leeks and carrots seasoned, it must remain crisp, cool
2. Spread thinly rolled out a first puff, the size of a baking sheet. Y file cooled vegetables regularly, but do not overfill.
3. Parer, tweezers and season the salmon fillet on the 2 faces
4. Put it on the strips.
5. Hide with spinach.
6. Moisten edges with water or egg
.
7. Top with 2nd crust. Press gently to weld.
8. Brush with egg
Bake at 375 degrees for 25 minutes or until well browned.
** I took this great recipe here:
http://www.mercotte.fr/2005/06/13/utilisation-de-la-pate-feuilletee/
you will see steps Images in
** I accompany this dish with a salad made quickly with little remains of this and that dare these always winning and happy even more difficult Manu eh:)
Salad
apple
but
cherry tomato vinaigrette Italian
salt, pepper
prepare a little in advance for maximum taste
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