Irma Schneider
Más ideas de Irma
Cheesecake Stuffed Strawberries - perfect summer dessert! Party food, party dessert recipes

Cheesecake Stuffed Strawberries - perfect summer dessert! Party food, party dessert recipes

Esta rica receta de cheesecake no requiere de un horno ya que va congelado. Queda buenísimo decorado con frambuesas y acompañado de mermelada de fresas.

Esta rica receta de cheesecake no requiere de un horno ya que va congelado. Queda buenísimo decorado con frambuesas y acompañado de mermelada de fresas.

Spinach Quiche Cups

Spinach Quiche Cups

So, you walk 2km/5km/10km in Pokemon Go and these will hatch from the eggs!

So, you walk 2km/5km/10km in Pokemon Go and these will hatch from the eggs!

Karlie opened up on friendships in the latest issue of Elle magazine for which she is the ...

Karlie opened up on friendships in the latest issue of Elle magazine for which she is the ...

The Evolution of Lingerie

The Evolution of Lingerie

BRUSCHETTA - Sobre una rebanada de pan tostado, abundante ricota condimentada a gusto y tomatitos cherry, salteados un poco para que pierdan rigidez. Salpicar con pimienta negra de molinillo ... riquísimas !!!!

BRUSCHETTA - Sobre una rebanada de pan tostado, abundante ricota condimentada a gusto y tomatitos cherry, salteados un poco para que pierdan rigidez. Salpicar con pimienta negra de molinillo ... riquísimas !!!!

Soft goat cheese, ricotta and buffalo mozzarella would have all worked (and can be substituted), but I went for the richest thing I could get: burrata, which is essentially mozzarella filled with heavy cream. I spooned some into the flowers, dotting the cheese with a tangy, garlicky tapenade. Then I piled the blossoms onto a platter, slicked them with good olive oil until they shined, and sprinkled them with crunchy sea salt. (Photo: Andrew Scrivani for The New York Times)

Soft goat cheese, ricotta and buffalo mozzarella would have all worked (and can be substituted), but I went for the richest thing I could get: burrata, which is essentially mozzarella filled with heavy cream. I spooned some into the flowers, dotting the cheese with a tangy, garlicky tapenade. Then I piled the blossoms onto a platter, slicked them with good olive oil until they shined, and sprinkled them with crunchy sea salt. (Photo: Andrew Scrivani for The New York Times)

7+High+Protein,+Low+Carb+Breakfast+Recipes

7+High+Protein,+Low+Carb+Breakfast+Recipes

7+High+Protein,+Low+Carb+Breakfast+Recipes

7+High+Protein,+Low+Carb+Breakfast+Recipes