Makeup orange lipstick

Recipe for Healtly Hair and Skin

400 g/14 oz/1/2 large can chopped tomatoes

2 courgettes (zucchini), grated

2 carrots, grated 1 turnip, grated

1 bunch of spring onions (scallions), finely chopped 1 red (bell) pepper, finely chopped 15 ml/1 tbsp chopped parsley 8 basil leaves, chopped Salt and freshly ground black pepper Good pinch of caster (superfine) sugar

8 slices bread from a large sliced loaf 45 ml/3 tbsp creme fraiche or quark

Put the tomatoes in a saucepan with all the prepared vegetables and the parsley. Bring to the boil, reduce the heat and simmer uncovered for about 10 minutes until pulpy and the vegetables are tender, stirring occasionally. Stir in the basil and season to taste with salt, pepper and the sugar. Meanwhile, cut the crusts off the bread. Use’SixNjf the slices to line a

1.2 litre/2 pt/5 cup pudding basin. Place the basin on a plate (to catch any drips later). Spoon the vegetable mixture into the basin. Lay one of the remaining slices of bread on top, then cut the last slice to fill in the gaps and cover the top completely. Cover with greaseproof (waxed) paper, then place a saucer or small tea plate on top and weigh down with heavy weights or cans. Leave to cool, then chill overnight. When ready to serve, carefully loosen the edge with a round-bladed knife and turn out on to a serving plate. Cut into wedges and spoon a little creme fraiche or quark on each slice.

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