Biggest Boobs Indian Actress

favorite New Year's Menu 2011: Sunday Roast - beef with Yorkshire pudding

A classic Sunday Roast was the main course of our New Year's menus do not belong to it but apart from meat and Yorkshire pudding, potatoes and vegetables, all cooked with the meat in the oven. The inserts were to us as part of a menu too much, the Yorkshire pudding is enough. Actually, it should still be a salad, but since I only came up 13 clock in the kitchen and she could only use up to 17 clock for the preparation of soup, dessert, cookies and Yorkshire puddings, because then the husband is fully devoted to the flesh, I had managed the mess any more ... Of course, we need two kitchens; o)

is also non-classical, that we neither mustard or horseradish to the meat was, but Watermelon Pickles , plum chutney with orange , apple-thyme jam and HP sauce .

We like the beef in the low-temperature process , Had to cook the Yorkshire puddings are baked - they cook in the traditional meat, so that fat and meat juices drip onto them. Traditionally, beef suet is in the dough, but not a Muscat, the dough must rest for 30 minutes. Well, some traditions are meant to be broken, o)

The meat dish is the way by her husband, who remembers never as what is on your plate and tastes delicious, came about and asked for the recipe even seconds after serving only exasperated reply: "! mööönsch Oh, how should I know now" Drill I ask then, even by ingredient, comes just a grumpy liges "Well, all that stood there around! "Great! But he was always complaining that I do not blogging, which he cooked. The logic that is only if it is rudimentary at least once a recipe notes, is beyond his understanding. I hope I can make out his rudimentary detail a complete recipe.

The meat is cooked more than medium - the Gästinnen not only a quarter of an hour came too late, but could not solve the champagne glass, so we were three quarters of an hour behind schedule ...

Sunday Roast - fillet of beef with Yorkshire pudding

Ingredients for 6 servings: For
the Yorkshire puddings:
250 g flour
250 ml milk
1 egg
1 pinch salt
1 pinch nutmeg, ground

For tenderloin:
1.5 kg of beef
400 ml beef stock
red
cornstarch
salt
pepper

the oven to 220 degrees (circulating air). The empty muffin tin on the top rail shall be and are really hot - that is necessary for the Yorkshire puddings rise after properly and form the typical hole in the middle. Stir

flour, milk, egg, salt and nutmeg to batter. The hot muffin tin from the oven and auspinseln the wells with plenty of oil. The dough Pour into the wells. The oil is deposited as a film on the dough - this is so; give o) The muffin tin at once to the top rail, and about fifteen minutes Bake until the puddings have risen golden. Remove and set aside.

the oven to 80 degrees (circulating air) (use oven thermometer to check temperature). The beef in the pan sear all around, in a suitable oven dish place, insert a meat thermometer and give everything in the oven. About two hours to cook until the meat reached a core temperature of 65 degrees. About 15 to 20 minutes before end of cooking the muffin tin with the Yorkshire puddings in the oven also given for warming up.

meat from the oven and let rest covered with aluminum foil. Beef stock with a good dash of red wine in a saucepan, cook something up, taste with salt and pepper and thicken with the cornstarch. Again bring to a boil. give

sauce on each plate a mirror. Yorkshire puddings remove from the muffin tin and spread on the plates. Slice the meat and also distributed on the plates.