Я только выкинула первую угловую скобку, чтобы вместо картинки голый html показался. img src="http://i.imgur.com/QKRCwBl.jpg" height="50%" width="50%" />
О, Вы уже поменяли? Потому что я теперь могу видеть эту картинку нормально. Красивая картинка. Проценты от чего именно - я не знаю. Можно, наверное, посчитать?
Рецепт с Food network, с модификациями. Mы обычно покупаем пакет замороженных тушек, и когда душа просит рыбки, оттаиваем пару дней в холодильнике. Спаржа делается обычным способом, перцовое пюре из Барыги Джо.
Red Snapper with feta and olive relish
Ingredients: One whole red snapper per person, scaled and gutted.
Two to three ¼” lemon slices per snapper. 1/4 bunch fresh oregano sprigs, plus 2 tablespoons chopped oregano leaves Greek olive oil, plus extra for drizzling 1 tablespoons sea salt Freshly ground black pepper
Relish: 1 cup chopped and pitted kalamata olives 1 cup crumbled feta cheese 1 lemon, juiced 3 tablespoons olive oil Salt and pepper
Directions:
Preheat oven to 375F. Using a chef's knife make slits in each side of the fish. Place a few slices of lemon, and a few sprigs of the oregano in each of the cavities. Brush the fish with olive oil, and season with salt and pepper. Place the fish on the oven and bake at 375F for about 30 minutes. Remove and sprinkle fish with sea salt, chopped oregano and olive oil.
For the relish: Combine the olives, feta and lemon juice in a bowl, add the olive oil and season with salt and pepper. Carefully fold the ingredients together.
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timeasmymeasure
no subject
Date: 2017-05-11 03:15 pm (UTC)img src="http://i.imgur.com/QKRCwBl.jpg" height="50%" width="50%" />
no subject
Date: 2017-05-11 03:20 pm (UTC)no subject
Date: 2017-05-11 03:22 pm (UTC)Проценты от чего именно - я не знаю. Можно, наверное, посчитать?
no subject
Date: 2017-05-11 04:48 pm (UTC)Рецептом, кстати, могу поделиться, он лёгкий.
no subject
Date: 2017-05-11 05:15 pm (UTC)no subject
Date: 2017-05-11 05:39 pm (UTC)Red Snapper with feta and olive relish
Ingredients:
One whole red snapper per person, scaled and gutted.
Two to three ¼” lemon slices per snapper.
1/4 bunch fresh oregano sprigs, plus 2 tablespoons chopped oregano leaves
Greek olive oil, plus extra for drizzling
1 tablespoons sea salt
Freshly ground black pepper
Relish:
1 cup chopped and pitted kalamata olives
1 cup crumbled feta cheese
1 lemon, juiced
3 tablespoons olive oil
Salt and pepper
Directions:
Preheat oven to 375F. Using a chef's knife make slits in each side of the fish. Place a few slices of lemon, and a few sprigs of the oregano in each of the cavities. Brush the fish with olive oil, and season with salt and pepper. Place the fish on the oven and bake at 375F for about 30 minutes. Remove and sprinkle fish with sea salt, chopped oregano and olive oil.
For the relish: Combine the olives, feta and lemon juice in a bowl, add the olive oil and season with salt and pepper. Carefully fold the ingredients together.
no subject
Date: 2017-05-11 05:43 pm (UTC)Это Вы такое как обычный непраздничный ужин готовите?
Я может летом когда-нибудь соберусь, если школы не будет.
no subject
Date: 2017-05-11 06:22 pm (UTC)Это быстро, на самом деле. В четыре руки меньше получаса.