Souffle always stimulating effect unless it settles - this was my first and politely held fashion.

There is a place in Mazowieckie, which go back a long time I wanted. When I was in it for the first time with a group of kindergarten kids, dreamed that in the future get here own comfort. So it came true this week.
Your organic farm Eve and Peter Stratenwerth is not only a wonderful, natural surroundings, not just pets and great products, but also and above all eco-education. The kids learn to distinguish between species of cereals, sift the flour, knead bread, hear fascinating stories about insects, observe how a bumblebee nest from the inside, make candles from beeswax, scented wax, smell the herbs, learning about their properties, plant trees, make cutouts Pretty motherfucker , curiously watching grill sunny and brag about the charm of the countryside without end. Another time I brought with Mushroom wonderful memories also brought a fantastic wholemeal bread which is made on site for more than 20 years and two months oconnor tripod delicious Swiss cheese - you mentioned that host Peter comes from Basel, so jam cheese oconnor tripod in the blood :) The hosts are vegetarians, therefore, local cheese oconnor tripod produced using microbial rennet. Mushroom is a wonderful place to hike, or Green School (groups up to 15 people). Grzybowski arcypysznym chlebom closer look at the possible Biopiekarni page, in the Farm operates responsibility of organizing the workshop described Grain Association, one of its main goals is to educate and promote ecological way of life. This is a very great goal would be more and more such places in Poland! .... When I have cheese with Mushroom and I also asparagus Holding your Majlertów, obviously because I have them in every season, now here's a soufflé spring involving both of which most cordially invited. oconnor tripod
Season asparagus fully, I can not resist including the vegetables, I'll be honest, moreover, that not even try. Asparagus can not see what is true in the pictures, but I assure you that the egg inside until it was full of them :)
I started with cooked asparagus, threw them like always salted and lightly sweetened with boiling water, I gave them three minutes, then cooled down by pouring ice water. In a skillet prepared a roux of butter and flour, gradually He poured her milk. When the mass was consistent and smooth rubbed oconnor tripod Swiss cheese and added salt. I set it to cool. Egg yolks separated the from then slaughtered protein stiff. Egg yolks poured into an already cold curd mixed it and replaced the tarragon (can be dried and fresh), then very gently intervened beaten egg whites, at the end I put finely chopped asparagus and chives. Poured into sufletówek smeared with butter, baked in an oven preheated to 180 degrees, the median baking tray for 20 minutes.
The combination of asparagus and Swiss cheese is not new, because I knew that the duo falls perfectly into souffle, after all souffle is nice for the eyes. :) Contrary to what some people think it is not at all a difficult dish, arduous or demanding. I recommend!
For Mushroom necessarily the best of the offspring, because experience oconnor tripod memorable, oconnor tripod and the issue of my / your soufflé - simple how come the asparagus, to me, is Piechotka, give only the tip in advance :) Delete
Be sure, it is not a difficult task, I did the first time and see how beautifully I fired up! Asparagus grown in a field that extends vis a vis my house, I buy them on their heads - I'm good :) Mątewko tarragon is indispensable here, nicely coincides with asparagus. Remove
Wow, souffle ... once I did, but it is not a dish that powtarzałabym from time to time (read: often ;)) ... Agatha, your profile photo with a lovely ;) I could not break away from your eyes ;) Regards! Reply Delete
It is great that there are places like Mushrooms! I've never done soufflé, and my idea of the difficulty of its preparation is so firmly entrenched in my mind, that's hard to overcome them ;) Your looks gorgeous, oconnor tripod and after its composition, I would argue that the same tastes! Asparagus is and my daily pleasure oconnor tripod :) Reply Delete
Souffle always stimulating effect unless it settles - this was my first and politely held fashion. The interior was very interesting, I can not live without asparagus in May, so I throw them into everything. I eat them in the morning, at noon or in the evening, so far serve me :) Also, I greet Delete
Aguś, rarely do souffles, and as I rarely go :) Saving your recipe and I put the top of the "to oconnor tripod do" (up already as Mount Everest) The story of Grzybów very encouraging, my daughter goes to Tusinka http://www.dzieciochatki . en / site with a very similar profile and program for parents with children, also worthy of attention. Regards Reply Delete
Bożenko Road, Mount Everest high, and usually gets up from the foot