Sandra Svensson

Sandra Svensson

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Sandra Svensson
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NYT Cooking: This wonderful pasta is made with nothing more than fresh tomato sauce and good ricotta, plus a little pecorino. It’s most delicious if you keep the pasta quite al dente; use just enough sauce, no more; give it a good pinch of crushed red pepper; and season it with enough salt of course. For the best results, use good quality imported noodles made from hard Durum wheat.

NYT Cooking: This wonderful pasta is made with nothing more than fresh tomato sauce and good ricotta, plus a little pecorino. It’s most delicious if you keep the pasta quite al dente; use just enough sauce, no more; give it a good pinch of crushed red pepper; and season it with enough salt of course. For the best results, use good quality imported noodles made from hard Durum wheat.

En somrig variant på klassiska chokladbollar! In german you'll need to use translation

En somrig variant på klassiska chokladbollar! In german you'll need to use translation

Garderobsutmaning: Vad har jag på fötterna när sommarskorna blir för kalla? – Cecilia Blankens

Garderobsutmaning: Vad har jag på fötterna när sommarskorna blir för kalla? – Cecilia Blankens