Exchanging Of Rings Wording In Spanish

Support Groups

Support groups are the best resource for information and psychological support. In most cases, patients should find themselves, often long after their treatments. There are support groups, first in some hospitals - where meetings are held by patients - on the other line. Some groups are strictly moderated while others are not. The guideline is that we need each other, because otherwise we would be condemned to live in ignorance, isolation and shame. It is in these groups found the experts. It is they who are the survivors, researchers, who provide monitoring so desperately need. Support groups offer patients and their families the opportunity to hear the experiences of adults. Here's what we've discovered by listening to survivors

To read the full article:
http://www.intersexualite.org/Soutien.html

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apple cake and chestnut mousse

中文 版

This recipe apple cake and chestnut mousse "takes part in the contest:
" At Your Cookware Edition # 14

apple cake and chestnut mousse

Pastry: 150g

applesauce 1 egg 42g sugar

100g full cream 35g

oil 1 pinch salt

1 teaspoon cinnamon

100 g sifted flour

5g baking powder

1 apple cut into small cubes 20g butter

for mold

Preparation for the crust:

• 1.Preheat oven to 170 ° C.
• 2.Mélanger egg with sugar until the mixture whitens.
• 3.Add this preparation the cream, oil, salt, and cinnamon, mix.
• 4.Incorporer yeast and sifted flour gradually until dough is smooth
• 5.Add applesauce and apple and mix well.
• 6.Verser this batter into a buttered pan-fariné.Passez oven for 40 minutes, then cool.

Trim:

100g sweet chestnut

140 g of whole chestnuts (coarsely crushed)

100ml single cream 200ml

cream (for whipped cream)

3 sheets of gelatin

1 plain yogurt (125g)

20g icing sugar (for the whipped cream)

Preparation for filling:

• 1.Develop the gelatin to soften in water froide.Dans a saucepan, boil together the chestnut cream and 100ml of cream.
• 2.Essorer the gelatine, add to above mixture and stir with a spoon of bois.Oter feu.Laisser cool.
• 3.Mount the cream whipped with icing sugar, fold into mixture with previous husbands.
• 4.Can yogurt and stir in the chestnuts.
• 5.Etalez this preparation uniformly over the entire surface of cake.
• 6.Mettre at least 4 hours in refrigerator.
• Au moment de servir, décorer le dessus avec quelques marrons glacés et la crème de marrons.
  Servir froid ... Bon appétit.

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Crown Chocolate Florentines Fisheries

Chinese

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Chinese

Florentins ( recipe from the book "Dessert" ed. Marabout)

Pour12 ~ ~ 15 pieces

55g unsalted butter

20g sugar 20g

honey

25g flaked almonds (coarsely concasées)

2CS. dried apricots, chopped

2cS.de candied cherries, chopped

2cS.d, candied citrus peel

40g plain flour, sifted

120g dark chocolate

1. Preheat oven to 180 ° C.
2. Melt the butter, sugar and honey in a saucepan, stirring regularly. Remove from heat and add the almonds, apricots, cherries, candied peel and flour. Mix well.
3. Grease and line with parchment paper two sheets of cuisson.Déposez over small piles of fruit mixture, spacing them well
   . Flatten them gently with your fingertips.
4. Roast in oven 10 minutes. Let cool on the plate, then put on rack to cool.
5. Break the chocolate into small pieces in a heatproof container and melt it in a double boiler, stirring regularly. Spread melted chocolate over the base of each florentin.A fork, draw the chocolate wave mou.Laissez still take before serving.

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Yarrow andouille outbreaks in apple calvados cream, mustard seed

Wow it seems that I took a little late!

Some requirements should be addressed first before the blog, ie get my license, get a job and an apartment ......

That's done, I got my license, find a job and an apartment:))

Here I am today food ingredient research and development service company that produces Yabon for GMS (you probably know) the famous rice pudding, semolina or cream and other desserts ...

ptites much for the news, go to the recipe now:

If this is not Norman! apple slices sautéed in butter and flamed with Calvados, alternating slices of andouille Virois, everything is served hot with a hot cream to the mustard seed. Um, it is Norman or it is not!

To assemble: As you like as long qe stack you want, within reasonable limits of course:)

For the sauce: a creamy veal stock plus a tablespoon of mustard seeds.

Bon app!

Cold Sore Or Impetigo

Anthologies available on the Internet

You can download anthologies my articles

In French
http:// www.intersexualite.org / Hermaphrodites.pdf
In
Français:
http:// www.intersexualite.org / Right_to_ones_self.pdf

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EPI INGREDIENTS

The R & D laboratory

For some time, you may have noticed the mention EPI INGREDIENTS in some of my recipes, I had to touch you in a nutshell!

EPI INGREDIENTS is a company of agro food is a subsidiary groups COOPAGRI BRITAIN and TERRENA Ancenis which is located in Loire Atlantique.
Their activity from conception to marketing of dairy ingredients in powder form. The product range
EPI INGREDIENTS cover five product families:

LACTEPI Alternative
skimmed milk: Milk
cracked recreated into dry mixture or as needed coséchage and applications, (+ or - a particular component).


EPIVAL
alternative to whole milk: Milk
cracked recreated into coséchage (liquid mixture dried) as required and applications, (+ or - such and such components). May contain vegetable fats.


EPILAC
fermented powders: Powder
yogurt 48 / Powdered cheese ... Other

Epilac:

Cream Powder 42.1 / Powder Butter ...


EPIMIX
Ingredients not only dairy-based functional, ready to use:
Epicheese, béchamel mix, chocolate drink ...


POUDREPI
Ingredients milk components sold separately
whey, casein, caseinates, milk powder ...

Yoann studying the size of the powders for their wettability is the most perfect possible.

These products are applicable in four major areas:

Fresh Products: Yogurts, desserts, cheeses, ice creams ...
Sweet products / Nutritional Applications BVP, chocolate, confectionery, beverages and dietary ...
Salted / aromatic: Meat dishes meals, sauces, soups, mixes salty / flavourist ...
Products childhood: infant milk.

These products are part of our daily consumption, yogurts, pastries, spreads, meats, flavored milk drink, Mindanao, etc. ...

Research Service and development or I'm doing my internship is directed by Valerie Gamerre, this course is conducted in order to validate my professional license DRAC.
And then you ask me what I'm doing here!

The laboratory research and development

Most of my work is to test these dairy ingredients on various culinary applications to see their reaction and their functional property A second part involves the creation of "Epimix" as kits for quiche including pulp and apparatus or it'll just rehydrate "mix powder", or a puff pastry such ready in two minutes.

This work is very interesting and gets you out of the routine that you can sometimes find in some kitchens.

A big thank you to the company Epi ingredients and especially in R & D for their reception at the attention it brings us.

Discover some of the recipes created during my internship by clicking here .

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Traou Mad Caramelac

is a small puck Breton topped with a creamy caramel, in short, a pure delight!

For Traou mad, I am inspired by Melanie recipe that I found God, did remains for me to give you the recipe for caramel mousse.

INGREDIENTS

Sugar 56 g Water

14 g

whole cream 70 g Gelatin 4.5 g

whole cream 130 g

PROCESS

* Making caramel, Decuir with a cream, add the softened gelatin, mix in blender.

fouétée * Whip the cream, then both mixtures Macaroni.

* Assemble the cake and the foam to your liking.

* Smash you!

This recipe was made with milk products from home EPI INGREDIENTS .

Football Nike Sleeves

Polenta creamy curry, noodles and vegetables pickled onions .

sail the recipe, with a little delay I grant you, but as they say, better late than never!

A very nice little recipe and want the body!
A polenta cheesecake flavored with hot curry, noodles topped with carrots and zucchini, all topped with a confit of onions.

INGREDIENTS:

Water 160 31

Polenta Olive oil Cheese
5 White 15 20
Carrots
Courgettes15

Curry Tomato Coulis 10 0.5 100

Onion Salt 2 Sugar 10

PROCESS:

* Wash and trim carrots and zucchini with a potato peeler and cook them in English (salted water)
* Refresh in ice water then drain, add tomato sauce and curry powder and set aside .

* Peel the onions and make the confit blowing them up with olive oil then add water to cover, add sugar and cook, covered, until complete evaporation of water and caramelization. Book

* Boil together water oil and salt, then add polenta in a fine rain, cook for 10 minutes over low heat then add the cheese, mix well and add the vegetables. (Keep in one game for the decoration.)

* Arrange to taste, for my part I found the dumplings are well adapted, but you can very well develop as a cylinder with a cookie cutter example ...

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My First Cheese Cake "my way" Cinnamon and Lemon Tart Tatin

Since the time that I hear, that I started and I'm not disappointed with the result.
I am inspired by the recipe Alexie by changing two or three small parameters, notament in dough is a database Speculoos enriched fat:) I
you my recipe: Ingredients

:

Dough:

- 80 g Speculoos
-
60g butter - 20 g of water
- 20 g sugar
- Cinnamon powder
PM
Camera :

- 500g cottage cheese (here 6% fat)

- 3 eggs

- 140g caster sugar

- 1 packet of vanilla sugar

- 30 g flour
- 25 g lemon juice

Process:

Speculoos coarsely mash the long, attach milled butter with sugar and water, mixing until dough is smooth.
Grease pan (20 to 25 cm in diameter), then line the bottom with paste Speculoos aside.
In a bowl, beat the eggs and sugar, add the sifted flour, stir, then add the cream cheese and lemon juice.
Pour the batter in pan and bake for 30 minutes at 170 ° C / Th 5-6.

Unmold Cheese cake and refrigerate for 3 hours.

I was really pleasantly surprised by this dessert until now unknown to me, a fragrant and soft dough relieved by a touch of acidity of the lemon batter, both texture and silky smooth, a delight ....

This recipe was made with ingredients from dairy ingredients in PPE.

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shallot confit, balsamic pepper espelette





continue in pies with this recipe that I made yesterday.


Ingredients: (for 2 tarts)

Ecalottes confit:

- Shallots: 250 g
- Olive oil: 2 tablespoon
- Garlic clove: 1 pc
- Sugar : 1 tablespoon
- Balsamic Vinegar: - 2 CAS deglaze
- 1 cup for sauce
- Salt: PM
- Pepper mill:
PM - Chilli pepper espelette: PM

Pie crust:

- Flour: 60g
- Butter: 30 g
- Egg yolks: 1 / 2
- Water: PM
- Salt: PM

Process:

- Enter whole peeled shallots in olive oil until it is fully dark.
- Add sugar and salt and simmer, covered, for 1 hour, stir in gst gst.
- Deglaze with balsamic vinegar and cook for 5 minutes.
- Reduce the balsamic glass until syrupy, add the chili espelette aside.
- Make the pastry.
- Place the shallots in mouk tart, freshly ground pepper.
- Place a disc of pastry over the shallots in the tightly to prevent it retracts when cooked.
- Bake in hot oven 180 ° C, th 6-7 for about 10-15 minutes.
- Turn out carefully on a hot plate and brush with sauce, place a bead of sauce round.

Here, e and quick original packing realize that accommodates both a fish with a meat.

This pie was made with dairy ingredients from home EPI INGREDIENTS

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Fine tarts cheese and walnuts



Here is a recipe I made this morning, a hepatitis tartlet who looks like a blank with a note of tangy white cheese.

Ingredients

For the pastry:

- Flour
250 g - 125 g butter
- Egg yolk 1 pc
- Water 5 cl
- Sugar 30 g
- Salt

PM To the camera:

- cream cheese 40% fat 600 g
- Granulated sugar 120 g

- Whole Egg
5 pcs - Walnut
powder 70 g - 100 g
Water - Salt
PM

Process

Make the pastry, mix the dry ingredients enssemble, add the butter softened egg yolk and mix until incorporated ingredients, add water and knead the dough (the shortest possible time the better). Rest one hour in a cool plastic wrap so as not to make crust.

Meanwhile, make the device, blanch the eggs and sugar, then add the remaining ingredients. Keep refrigerated.

Roll dough to a thickness of 2 mm, be lined tart pans and bake for 10 minutes to white at 180 ° C.

remove the flan mold and garnish with the camera, cook 15-20 minutes at 180 ° C.

This tart can be eaten cold, little more, caramelize the top with brown sugar and using a torch or alternatively, a grill. (Like a creme brulee).

On your spoons!

This recipe was made with dairy ingredients from home EPI INGREDIENTS

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Contest Givaudan 2007

























Click on photo to enlarge

Here is the article published in Process magazine about the contest Givaudan we participated in February 2007. The theme was "forbidden food". The challenge was to make dishes like French duterroir sauerkraut, cassoulet, baeckoeffe, all without pork and alcohol-free, this in order to best satisfy the French Muslim cofession.

We also continue to create a dessert in connection with the same theme, based on spices and aromas without drinking alcohol!

Our achievements, sauerkraut Halal and couscous with fruit sauce and Grand Marnier orange muscat berries have helped my team and I have access to the third place with 0.03 points the second. It was very close!

Congratulations to the 11 th class DRAC for your accomplishments and your investment.