De mooiste glitter vis van de zee

Op 25 februari 1977, met de leeftijd van 9 jaar, kwam ik thuis met een zwarte vis. Hij was geknipt in reepjes en dan weer opgeplakt met wat ruimte ertussen. Op zich best een leuk ideetje geweest, van meneer Rene, de meester die ik toen had. Alleen was mijn vis niet echt vrolijk geworden. Blijkbaar had ik die dag niet zo'n zin om te knutselen. Heb jij dat ook wel eens?

De zwarte vis is vandaag wel inspirerend genoeg om ook een vis te knippen en op deze manier op te plakken. Gewoon, om te kijken wat ik ervan kan maken, met wat eenvoudig knip- en plakwerk. 

Ik gebruikte hiervoor de kleurplaat van De mooiste vis van de zee, die ik eerder getekend heb. De vis is uitgeknipt en op de achterkant van blauw glitter effect papier opnieuw overgetrokken en uitgeknipt. Teken dan de kniplijnen aan de achterkant van de vis en schrijf nummertjes voor het gemak in elk deel. Knip de vis uit en knip de delen. Plak het daarna op een A3 vel papier, en versier naar wens met lintjes, knoopjes of teken erbij met stift.

Uit de oude doos: 25 februari 1977
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Mocha foam pastries - recipe with photos
Mocha foam pastries - a bake work with a top result - For English click the 'select language' button For a long time I had this on my mitte - to - do list. Baking mocha - pastries! In January, it was already on the schedule to make for my daughter's birthday, but that became a small party associated with Corona, then I did not do. And now, just because I wanted to make something new, I got to work. It really takes a lot of time, everything is made separately. That makes it challenging and fun! You make everything yourself: Mocha - extract Confectionery cream Hazelnut - Meringue Nogatine Mocha butter cream This in itself is already soooooo very tasty! The mixture for the hazelnut - meringue! Just a tip, if you draw circles on the parchment paper to get all the layers the same size.... turn the paper around before you start spraying the meringue on it.... I had on the undersides all pencil - circles! Hihi.... Also nice to eat like this, that actually money for all the parts you make for this pastry. Unfortunately, during the whole process, I forgot to put on the photo the confectionery cream, mocha extract and mocha butter cream. But hey, the end result tells the whole story! I think this is such an exciting process! Melting of sugar! Something didn't go well, it should have been liquid and golden brown in the end, but at me it was dry and still white when I started stirring the hazelnut crumbs. The nogatine was not quite the way it was intended, but fortunately it was very nice. And you grind it again when it cools down, so the end result comes pretty much in the direction of how it should be. Nom nom nom! After a lot of work we could enjoy this delicious mocha - pastries with meringue - foam inside, mocha butter cream between it and on top, and nogatine on its sides.... As they're supposed to be! Another successful experiment! I had found the recipe on where I get a lot of inspiration from. (who not I would say in a hurry) the recipe is from:   Mocha hazelnut pastries - Marielle in the Kitchen - In the context of “sweet is tasty” here a few more of my sinfully tasty sweet recipes:   recipe chocolate cake -   Chocolate souffle - the perfect from the airfryer! - Even more treats I have in my compilation blog of recipes! Take a look there if you're looking for inspiration to make something tasty.   Recipes - collection blog Elles van den Broek - #recipes #sweets #mokka #meringue #hazelnut #hazelnutmeringue #hazelnutschuimtaart #mochacream #botercream #recept #nogatine #confectionerycream #pinterest #inspiration #foampastries #challenge
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After Eight
#Eten   #recipes #chocolate #italianrecipe Asparagus PEEL THE ASPARAGUS AND COOK THEM IN A SPACIOUS SAUCEPAN WITH WATER. ADD A TABLESPOON OF SALT AND A PINCH OF SUGAR. AS SOON AS THE WATER BOILS, TURN OFF THE WATER SOURCE. LEAVE THE LID ON THE PAN. SMOKED SALMON Roll up and distribute on the plates. Brush with a dressing of lime juice, fresh dill and pepper from the pepper grinder - - FRESH SPINACH Fry one chopped onion and 2 crushed cloves of garlic in oil. V add a handful of spinach leaves and add pepper from the pepper grinder.  Let the spinach shrk and then add again a handful. Add spinach leaves until they are on. REDUCE THE HEAT. - RISOTTO Fry one chopped onion and 2 crushed cloves of garlic in oil. AS SOON AS THE ONION BECOMES VITREOUS, ADD THE RISOTTO UNTIL IT BECOMES GLASSY (+/- 10 MINUTES). EXTINGUISH WITH A BIG SPLASH OF WHITE WINE. ADD A LADLE OF THE COOKING LIQUID FROM THE ASPARAGUS. STIR UNTIL COMPLETELY ABSORBED (+/- 15 MINUTES. NOW STIR PARMESAN. - PUT ON THE PLATE THE RISOTTO, ASPARAGUS AND STIR-FRIED SPINACH. DECORATE WITH FRESH DILL. - CHOCOLATE Au bain marie melt the broken pieces of chocolate. WITH A GOOD CUP OF COFFEE IS CHOCOLATE. THE DOG MARC (WILD HERB PLANT) FROM THE GARDEN OR MINT LEAVES DIP INTO THE MELTED BUTTER AND LET COOL IN THE REFRIGERATOR. DELICIOUS WITH A CUP OF COFFEE. - IT TASTES LIKE AFTER EIGHT! (DO YOU REMEMBER THESE CHOCOLATES?) - - AFTER EIGHT Meanwhile, the beautiful sunny day is almost over. The sun is almost going down. Have a little after-enjoy with a delicious beer. - -