Morocco food

Morocco food is often considered one of the best in the world. It is rich and varied with its influence by different cultures, from Africa, Arabia and Mediterranean.
Morocco food is characterized by a very wide variety of dishes as couscous, tagines, pastilla and many other dishes often known only to Moroccans, but equally delicious: the tagine mrouzia, the tangia, harira.
Abundant fresh vegetables and variety of meat such as lamb, beef and camel and seafood are all permeated with spices.
Spices such as saffron, Cinnamon, Cumin, Ginger, Black Pepper and special mixture called Ras-Alhanout are used to enhance, rather than mask the flavor and the fragrance of their dishes.Rice, Semolina, Wheat, Grains are used in different dishes. They are used to complete the dishes as starch or to make variety of bread such as rounded bread called “Khoubz”, Baghrir, Msammen and baguette.
A typical Moroccan meal start with something light such as cold or cooked salad. The main course is usually a large pot or Tagine. After the main course a variety of fruits are arranged on the table. Mint tea is served after the meal. Moroccans usually eat with their hands and use bread as a utensil.
Here is a common Morocco food items you will certainly come cross during your travel.

Breakfast:Baghrir: Moroccan pancakes or crepes.
Harsha: Moroccan pan-fried bread made from semolina flour, butter and milk. Although it looks a bit like an English muffin, it's more like cornbread in texture and taste.
Melwi: are round Moroccan pancakes (rghaif) that are shaped by rolling a folded strip of dough up like a rug, and then flattening the upright coil into a circle. They can be eaten plain or with syrup made from butter and honey.
Msemman: Square-Shaped Moroccan Pancakes (Rghaif)

Lunch and Dinner:


Harira: Morocco’s famous tomato and lentil soup. It’s fragrantly seasoned with ginger, pepper, and cinnamon, and also boasts a robust quantity of fresh herbs: cilantro, parsley, celery and onion.
Couscous: Steamed Semolina served with meat and vegetables.
Tagine: Tagines are primarily used to slow-cook savory stews and vegetable dishes.
Bastilla: Morocco’s famous chicken or seafood pie with a crispy pastry shell.
Brochette: Kebabs with Lamb, beef or kefta grilled over charcoal fire.Kefta: type of ground seasoned meat shaped into meatball, sausage or brochette.
Khubz: Rounded flat loaf of bread.
Mechoui: Roasted whole lamb or beef.
Zaalouk: cooked salad made with eggplant, tomatoes, garlic and olives.

Restaurant:Most Moroccan prefer to eat lunch at home, it is considered the most important meal of the day, but there is plenty of restaurants to accommodate travelers that are away from home or they are enable to make it home for lunch.
Restaurants in Morocco play big rule to introduce Moroccan cuisine to the travelers.
There are four categories of restaurant that you will encounter on your journey in Morocco and they are arranged by price:
Very expensive are from 250 Dh and above.
Expensive are from 160 Dh to 250 Dh.
Moderate are from 75 Dh to 160 Dh.
Inexpensive are less than 75 Dh.
Tips are not included with the price of the meal. A tip is at least 10% is expected.
Most Restaurants do not accept Credit Cards in their establishment. Don’t get surprised if they ask you to pay cash instead of using your Credit Card.

Sweet banana Palmarring

	1  6  Packet   A large grain of Biscuit with vanilla or any kind of biscuit pad

Moroccan sweets easy for Holiday 2011

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The working methods of the Moroccan Sweets pictures of the gala, Moroccan sweets easy for Holiday 2011, the Moroccan sweets

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2011

Croissants

Croissants (DB)

 

The Daring Bakers’ go retro this month! Thanks to one of our very talented non-blogging members, Sarah, the Daring Bakers were challenged to make Croissants using a recipe from the Queen of French Cooking, none other than Julia Child!

I don't typically complete the DB challenge until the last minute, but still get it posted in time.  Ironically, this month I actually completed it by mid-September, but couldn't get it posted in time.  I was supposed to get this post up on September 27th, but I've been sick, working, chasing around a toddler, and getting ready for a trip.  So you'll have to forgive me if this post is short and sweet.

Making croissants really isn't as hard as it might sound (time consuming, yes, but not very difficult).  It simply involves rolling out some dough, adding a layer of butter, and then folding it over several times until you've got layers of alternating dough and butter.  As it bakes up in the oven, it puffs up into wonderful, buttery, flaky layers.

I filled my croissants with nutella and they were delicious.  I baked up a few and then put the rest in the freezer so that I can enjoy more at a later date.

Thanks Sarah, for hosting this month's challenge.  Nothing beats a fresh, homemade croissant and these were no exception! Make sure you check out the Daring Bakers' Blogroll to see how everyone else enjoyed these flaky, buttery, treats.

Croissants


Ingredients
¼ oz (7 gm) of fresh yeast, or 1¼ teaspoon (6¼ ml/4 gm) of dry-active yeast (about ½ sachet)
3 tablespoons (45 ml) warm water (less than 100°F/38°C)
1 teaspoon (5 ml/4½ gm) sugar
1 3/4 cups (225 gm/½ lb) of strong plain flour (I used Polish all-purpose flour, which is 13% protein)
2 teaspoons (10 ml/9 gm) sugar
1½ teaspoon (7½ ml/9 gm) salt
½ cup (120 ml/¼ pint) milk (I am not sure if the fat content matters. I used 2%)
2 tablespoons (30 ml) tasteless oil (I used generic vegetable oil)
½ cup (120 ml/1 stick/115 gm/¼ lb) chilled, unsalted butter
1 egg, for egg wash

Directions:

1. Mix the yeast, warm water, and first teaspoon of sugar in a small bowl. Leave aside for the yeast and sugar to dissolve and the yeast to foam up a little.
2. Measure out the other ingredients
3. Heat the milk until tepid (either in the microwave or a saucepan), and dissolve in the salt and remaining sugar
4. Place the flour in a large bowl.
5. Add the oil, yeast mixture, and milk mixture to the flour
6. Mix all the ingredients together using the rubber spatula, just until all the flour is incorporated
7. Turn the dough out onto a floured surface, and let it rest a minute while you wash out the bowl
8. Knead the dough eight to ten times only. The best way is as Julia Child does it in this video.  It’s a little difficult to explain, but essentially involves smacking the dough on the counter (lots of fun if you are mad at someone) and removing it from the counter using the pastry scraper.
9. Place the dough back in the bowl, and place the bowl in the plastic bag.
10. Leave the bowl at approximately 75°F/24°C for three hours, or until the dough has tripled in size.
11. After the dough has tripled in size, remove it gently from the bowl, pulling it away from the sides of the bowl with your fingertips.
12. Place the dough on a lightly floured board or countertop, and use your hands to press it out into a rectangle about 8 by 12 inches (20cm by 30cm).
13. Fold the dough rectangle in three, like a letter (fold the top third down, and then the bottom third up)
14. Place the dough letter back in the bowl, and the bowl back in the plastic bag.
15. Leave the dough to rise for another 1.5 hours, or until it has doubled in size. This second rise can be done overnight in the fridge
16. Place the double-risen dough onto a plate and cover tightly with plastic wrap. Place the plate in the fridge while you prepare the butter.
17. Once the dough has doubled, it’s time to incorporate the butter
18. Place the block of chilled butter on a chopping board.
19. Using the rolling pin, beat the butter down a little, till it is quite flat.
20. Use the heel of your hand to continue to spread the butter until it is smooth. You want the butter to stay cool, but spread easily.
21. Remove the dough from the fridge and place it on a lightly floured board or counter. Let it rest for a minute or two.
22. Spread the dough using your hands into a rectangle about 14 by 8 inches (35 cm by 20 cm).
23. Remove the butter from the board, and place it on the top half of the dough rectangle
24. Spread the butter all across the top two-thirds of the dough rectangle, but keep it ¼ inch (6 mm) across from all the edges.
25. Fold the top third of the dough down, and the bottom third of the dough up.
26. Turn the dough package 90 degrees, so that the top flap is to your right (like a book).
27. Roll out the dough package (gently, so you don’t push the butter out of the dough) until it is again about 14 by 8 inches (35 cm by 20 cm).
28. Again, fold the top third down and the bottom third up.
29. Wrap the dough package in plastic wrap, and place it in the fridge for 2 hours.
30. After two hours have passed, take the dough out of the fridge and place it again on the lightly floured board or counter.
31. Tap the dough with the rolling pin, to deflate it a little
32. Let the dough rest for 8 to 10 minutes
33. Roll the dough package out till it is 14 by 8 inches (35 cm by 20 cm).
34. Fold in three, as before
35. Turn 90 degrees, and roll out again to 14 by 8 inches (35 cm by 20 cm).
36. Fold in three for the last time, wrap in plastic, and return the dough package to the fridge for two more hours (or overnight, with something heavy on top to stop it from rising)
37. It’s now time to cut the dough and shape the croissants
38. First, lightly butter your baking sheet so that it is ready
39. Take the dough out of the fridge and let it rest for ten minutes on the lightly floured board or counter
40. Roll the dough out into a 20 by 5 inch rectangle (51 cm by 12½ cm). (Photo 24)
41. Cut the dough into two rectangles (each 10 by 5 inches (25½ cm by 12½ cm)) (Photo 24)
42. Place one of the rectangles in the fridge, to keep the butter cold
43. Roll the second rectangle out until it is 15 by 5 inches (38 cm by 12½ cm).
44. Cut the rectangle into three squares (each 5 by 5 inches (12½ cm by 12½ cm))
45. Place two of the squares in the fridge
46. The remaining square may have shrunk up a little bit in the meantime. Roll it out again till it is nearly square
47. Cut the square diagonally into two triangles.
48. Stretch the triangle out a little, so it is not a right-angle triangle, but more of an isosceles.
49. Starting at the wide end, roll the triangle up towards the point, and curve into a crescent shape.
50. Place the unbaked croissant on the baking sheet
51. Repeat the process with the remaining squares of dough, creating 12 croissants in total.
52. Leave the tray of croissants, covered lightly with plastic wrap, to rise for 1 hour
53. Preheat the oven to very hot 475°F/240°C/gas mark 9.
54. Mix the egg with a teaspoon of water
55. Spread the egg wash across the tops of the croissants
56. Put the croissants in the oven for 12 to 15 minutes, until the tops are browned nicely
57. Take the croissants out of the oven, and place them on a rack to cool for 10 minutes before serving.

Halloween Cupcakes

Halloween Cupcakes - Simply Sweets Cake Studio Cake Decorating Class

Halloween Cupcakes
Tuesday October 25th, 2011
6:30 pm - 9:00 pm
$55

To register please call 480.307.6461

Fun and spooky Halloween cupcake designs including a sparkly pumpkin, mummy, blood shot eyeball, graveyard, spiderweb and ghosts will be covered.
In this class we will teach 12 different Halloween themed cupcakes designs which students will recreate as time permits. Techniques will include buttercream piping, fondant and chocolate work. No previous experience required. All supplies are included and everyone goes home with a box of decorated cupcakes.

Refer a friend bonus. Anyone who registers for the class and refers a friend or family member who also registers for the class will receive a $10 credit towards a future class.

Students will receive a 10% discount on any supplies purchased the day of class.


Ages 16 and above (ages 13-15 may register if an adult also registers with them). Full payment of class fee is required to reserve spot. Payment is nonrefundable. Maximum of 16 students. No visitors allowed. This is a decorating class and no baking will be covered. No video taping allowed.

 

Ingredients:

Besltan Mtosttan sliced

Two heads of leeks Moktaan atilt

Half a kilo of fresh mushrooms sliced

6 to 8 pieces of chicken breast cut into long thin strips and fried in oil and butter

6 to 8 sheets of ready-made spring roll dough

How to prepare:

Fry onions in a pot in a mixture of oil and butter. Add the shallots and continues frying.

Add mushrooms to the shallots and onions. Cook all together until all the water absorbed.

Add the tablespoon of flour to the mix before. Add the fried chicken to the mix.

Add the tablespoon of chicken broth or MAGGI ® Chicken with a glass of water. Cook all together until the absorbed water.

Add a cup of fresh cream and mix it all together.

Ready-made dough fried chips in oil. You have to squeeze by a glass on the center of the dough during frying to give them a deep dish.

Drain the chips fried dough on a kitchen paper.

Stuff the chicken baskets dough padding. This meal is hot
.

Pasta shells stuffed with cheese and spinach

Ingredients:

  250 g of pasta in the form of Safed
200 g of ricotta cheese
200 g of cooked spinach + small onion finely chopped + tablespoons of oil
500 g of tomato sauce (tomatoes)
Quarter teaspoon of pepper a small white



How to prepare:

Climb the pasta shells in the water and salt until tender.

Wash well and then placed in a colander to get rid of excess water.

Prepare the filling by frying the onions in oil until it changes color.

Add the pepper and the spinach and cook for 5-6 total minutes.

Leave the mixture to cool, and add the ricotta cheese. Stuff pasta shells with this mixture.

Put half tomato sauce (tomatoes) in the bottom of a non-stick frying pan or dish resistant to heat and paved; over pasta shells stuffed in a mattress. Pour the remaining sauce over the pasta and bake for 15-20 minutes in the preheated oven beforehand.

Banana custard

 

Ingredients:

Cups of milk
Tablespoon of custard powder
Bananas sliced
75 g of dark chocolate, chopped
Tablespoon of sugar.

How to prepare:
Mix a tablespoon of custard with half a cup of cold milk.

Add the tablespoon of sugar to the rest of milk and placed over the fire until boiling.

Pour the custard over the melted milk boiled and used hand-Whisk to mix quickly with the mixture is still on the fire until bubbles begin to appear.

Pour half the custard dishes in a while add chopped chocolate to the rest of the custard and mix well with him before the custard poured over the white.

When cool dishes, can be saved in the refrigerator. Served with banana slices.

CAKES Almond and chocolate

Ingredients:

 300 g egg whites at room temperature30 g of sugar125 g of peeled almonds ground with 125 g of caster sugar to get the almond powder50 g of milkChocolate chipsCocoa powder

Cream butter60 g of sugar175 g of egg white330 g of sugar boiled with 85 g of water for the sugar syrup center600 g butter at room temperature.

Prepare cream
Beat egg whites until the mixture becomes Zgba. Add sugar and whipping continues even get to mix white and shiny and rigid to the touch.
Add the sugar syrup gradually to center the content and mixer bowl. Follow whipping until the mixture Almirng cold.
Add butter, one piece at a time, until the mixture becomes Akecdia and white in color. Add 100 to 150 g of melted chocolate to the mixture. Mix all together and use the mixture to be placed between two layers of brioche.

Prepare brioche
Beat egg whites in a mixer. Add sugar gradually to get the sticky foam.
Add the almond powder to the mixture and mix all by a wooden spoon.
Content is placed in a bag supplied with a cream for decoration and pour in the form of individual pieces in a non-stick parchment or above (paper brioche) subject in the bottom of an ordinary Chinese.
Chinese intervention for 55 to 60 minutes to an oven temperature of 200 degrees Fahrenheit. (Do not never letting the oven to check the brioche, and just look through the window of the oven).
Placed a layer of butter cream between two pieces of brioche when cooled completely.
Cocoa powder sprinkled over the brioche pieces before serving.
This brioche is very light and delicious taste.

Pistachio Ice Cream

Ingredients:
• 3 cups and a half cup of whole milk• promises Vanilla• 9 eggs yolks• cup of caster sugar• a few drops of almond extract• a few drops of green food color• cup of peanuts milledHow to prepare:
Pour the milk in a saucepan with heavy bottom and add the vanilla and promises to leave the fire until boiling. Remove pot from heat and leave the milk aside for 15 minutes.
Beat egg yolks with the sugar in a bowl to become pale in color. Raises the promise of vanilla milk, and add milk slowly to egg mixture, stirring constantly with a wooden spoon.
Strain the mixture into double boiler and cook over low heat for 10 to 15 minutes, with constant stirring, until the mixture condenses and sticks to existing body of the spoon. The mixture should not boil but never coagulates.
Raise the custard from the heat and leave to cool for at least an hour, with the move between now and then to get without a layer on its surface.
When the custard is cooled, add the almond extract and food color, if used, to make the custard pale green in color.
Finely chopped pistachios.
In case of non-use machine, ice cream, puddings preserves in a bowl of ice resistance within the binding section of the refrigerator, without cover, for an hour to two hours, or until the edges begin freezing.
Transfer custard to a bowl and stir with a fork or fails in a blender until smooth food. Add chopped pistachios to it, and then returned to the Department of binding of the refrigerator and keep it with a lid.
Note
If the use of ice-cream machine, it fails in the cold custard machine and immediately prior to freeze the ice cream is added to the chopped pistachios.

Thai coconut discs

 

 Ingredients:

Cup and a quarter cup of sugar
120 g of butter
2 to 3 eggs
3 cups flour mixed-use
Two-thirds cup of milk
Two cups of coconut
1.5 teaspoon of baking powder Albaking
A few drops of almond extract
Spraying coconut
Whipped cream for decoration
Brush toasted coconut for decoration


Milk sauce
Small packet of fresh cream
Can of Sweetened Condensed Milk and weighing approximately 400 g, two cups of coconut milk
Mix these three ingredients together in a deep bowl.


How to prepare:
Mix sugar with flour and walnuts and Albaking sprayed powder.

Beat eggs with vanilla. Melt butter and mix with all the above ingredients in a bowl and added a few drops of almond extract.

Used to prepare the ice cream scoop small balls of the mix. Describe the balls away from each tray lined with paper in Albarschman and bake in an oven temperature of 350 degrees Fahrenheit until the pink color a bit. Remove from oven, then Tingle Psych CD coconut wood, and immediately drop in the sauce and leave them to absorb a sufficient amount of sauce. Dip in the drive after the spray coconut and decorated with whipped cream and toasted coconut spray.


Note

If the drive is cold, the sauce should be hot. Ice cream scoop dipped in cold water every time put ball

Fruit Sushi

 

Ingredients:

300 g short grain rice, a cup and a quarter cup of water
3 tablespoons coconut milk
Tablespoons of sugar
Summary tablespoon coconut flavoring (optional)
Seasonal fresh fruit such as strawberries (strawberries), kiwi, papaya, tangerines and berries.


Raspberry or mango sauce

  Cup of mashed berries with a tablespoon of sugar
Top Manga peeled and minced and mashed.

Wash rice well in sieve under running water from the tap (faucet).

Then put the rice with water in a pot over the fire until boiling, and allowed to boil gently for 15 minutes to absorb all the water.

Transfer rice to a large bowl and add the coconut milk, sugar and coconut extract. Mix all together.

Attend a small sushi forms of the mix and distribution of fresh fruit for the above served with raspberry sauce or mango.

The authority of the German hot potato

 

Ingredients:

  4 medium potatoes capital
8 slices of meat smoked turkey or veal cut into pieces 2 cm in size
Medium onion chopped
Tablespoon of flour
Teaspoon of sugar
Half a teaspoon of salt
Workshop pepper
Half a cup of water
A quarter cup of vinegar
A teaspoon of mustard.

How to prepare:

Climbing until potatoes are cooked perfectly.

Cook meat smoked turkey or beef in a pan until it becomes fragile. Drain the meat and fat is kept aside.Cook the onions in the fat until tender. Add to flour, sugar, salt and pepper. All cook over low heat, stirring constantly condition, to show that the bubbles in the mixture. Lift pan from heat and add water and vinegar to the content. All heated up to boiling, stirring constantly condition. Bringing the mixture from heat after boiling.

Hot potato cut into slices half a centimeter thick. Sprinkle the sauce over the potatoes and turkey meat, orpaving the calf on both sides of smoked potatoes. Serve hot.

cake2

Ingredients ...
3 cans cheese Vladivia
3 \ 4 cup sugar
4 eggs
1 \ 4 cup cream
2 teaspoon vanilla
Text finger butter
2 cup Hershey's cocoa beans
Mix cheese with sugar, add eggs and vanilla with
The butter and cream and mix well
Amounts of biscuits
The text of crushed biscuits Cup
The text of Cass Scarpooderh
Quarter cup Kaka iPod Rh
Text finger butter
Way ...
Amounts of mixed biscuits and put it in the Chinese to open up and push it
Then we take the kernels of cocoa and 2 tbsp Nzoppea and divide the mixture
The text we take the cup cheese and put it 2 tablespoons cocoa
Dissolved and Nkhalthm and put them on the side and the rest of the melt 2 cup of
Cocoa and Nzoppem and put it on the rest of the cheese and mix well Nkhalthm
And put it over the cookies and gently put the mixture on the cheese to Khalenah
Side over the mixture to become the first we have two colors of the mixture
One is to dark and light under it and introduce it to the oven and Nkhalah
Isto to me and let cool at room temperature and then melt cocoa Nzinh
And felicitously the hearts

best cake

Ingredients ...

 
Cup of water
2 finger butter
Third cup cocoa powder
2 cup sugar
1 teaspoon soda Bakenj
Pinch of salt
3 eggs
Three quarters cup Dream Web
2 cup flour
Three quarters cup cocoa any kind
Amounts of precious
2 cup grated cocoa with 2 tablespoons butter
Nzoppe in a water bath
Way ...
Take the water with the cocoa powder with the butter and Ngleh
To the fire for just one minute and then Nkhalah
On the side and then mix flour, soda Bang
, Sugar, salt, eggs and hit them Dream Web Balkhlat
Until mixed and then we take a mixture of cocoa and we might add it
The ambush in Chinese and Nkhalah for 25 or 30 minutes
It is important to jibe Ntalaaha from the oven and leave
To cool and then set it to Dhubnah cocoa in water bath
Very good work and wellness.

Cake

ingredients ...
Cup and one-third quarters of cocoa beans Alheirchi
6 tbsp butter
And a quarter cup sugar
Teaspoon vanilla
2 eggs
Cup flour +2 spoon flour
Third cup cocoa powder
Text teaspoon powder Bakenj
Pinch of salt
Way ...
Mix butter and sugar then add eggs and add to it flour
And cocoa powder and Albakenj Nahtha in Chinese to open up
From the side and go into the oven for 25 minutes
Amounts of cheese mixture ...
3 cans cheese Vladivia
3 eggs
Three quarters sugar
Teaspoon vanilla
Way ...
Confuse some delirious Almviaderma be cake and Astute
Ntalaaha and then from the oven and lower the cocoa beans
And lower cheese mixture over it and introduce it once the oven
For 45 minutes and Nbrdh Nzinh and we take two tablespoons of cocoa
Nzoppe of cocoa and one teaspoon of butter and the chaise Nzin Cake

Sweets are delicious 2012

Sweets are delicious 2012


Ingredients ...
3 cans cheese Vladivia
3 \ 4 cup sugar
4 eggs
1 \ 4 cup cream
2 teaspoon vanilla
Text finger butter
2 cup Hershey's cocoa beans
Mix cheese with sugar, add eggs and vanilla with
The butter and cream and mix well
Amounts of biscuits
The text of crushed biscuits Cup
The text of Cass Scarpooderh
Quarter cup Kaka iPod Rh
Text finger butter
Way ...
Amounts of mixed biscuits and put it in the Chinese to open up and push it
Then we take the kernels of cocoa and 2 tbsp Nzoppea and divide the mixture
The text we take the cup cheese and put it 2 tablespoons cocoa
Dissolved and Nkhalthm and put them on the side and the rest of the melt 2 cup of
Cocoa and Nzoppem and put it on the rest of the cheese and mix well Nkhalthm
And put it over the cookies and gently put the cheese mixture to the Khalenah
Side over the mixture to become the first we have two colors of the mixture
One is to dark and light under it and introduce it to the oven and Nkhalah
Isto to me and let cool at room temperature and then melt cocoa Nzinh
2 Cocoa butter Mlah with the Galaxy and we do like to in the picture

Desserts appetite

Desserts appetite

Cake Alnotela 2012, pictures Alnotela steps to prepare cake, cake amounts Alnotela

Cake Alnotela 2012, pictures Alnotela steps to prepare cake, cake amounts Alnotela









Ingredients







Gnutella ..


3 cans cream Nestle ..


2 Dream Web ..


Pound Cake ..


Hershey to decorate ..



Way ..



First of all, equip the mobile template or template Avatar Inerf Geez Cake Old opens ..



And cut the cake Neptda Hraih closer to the thickness depending on the height you like Old




After sobering cake mold pour in the milk slowly




After I finished the first layer we proceed to prepare the second layer (layer Alnotela)



These are:



Cream .. And then Alnotela ..


In the second visible Dreambox confuse the Web with the text of a cup of water and very Baard manipulated to become thick like this ..




And put them on Alnotela





And manipulated




That such a combination becomes




Part of the monument on the layer cake





Go back and repeat the second time Nrs a second layer of cake




And drink milk ..


And he was careful to not be any spaces in the layer cake ..



We reserve a couple of decent Alnotela and set him and the rest Feminist layer so that the salary ..






Cover template and cover part of the Avatar kept decent and Alnotela Nahthm in the refrigerator ..


I usually love Asiha day before serving .. Avatar Tkhlinha possible 4 hours or less before serving




After consolidating and quarter of an hour before serving Ntalaaha from the refrigerator and be of the form ..






Attend and cover the edges Alnotela




And put the liquid chocolate Hershey




and.





with Health and wellness