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      "body": "[Source]( https://andychef.ru/recipes/kapreze/)\nThere is reasonable evidence that this article has been spun, rewritten, or reworded. Repeatedly posting such content is considered spam. \r\n\r\nSpam is discouraged by the community, and may result in action from the [cheetah bot](https://steemit.com/faq.html#What_is__cheetah).\r\n\r\n[More information and tips on sharing content.](https://steemcleaners.org/copy-paste-plagiarism/)\r\n\r\nIf you believe this comment is in error, please contact us in [#disputes on Discord](https://discord.gg/YR2Wy5A)",
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      "body": "<center>https://cdn.steemitimages.com/DQmeWMgunS57mg38seArDYR9ipxRGjnSxm4S4wQBxKc2YnQ/main_small1.jpg</center>\n<br>\n<center><h3>Strawberry tiramisu.</h3></center>\n<p>Tiramisu is a famous Italian recipe, which means \" Lift me up!\" That's right — the dessert is very airy, tender and you just have to try — you find yourself in the clouds. There is a lot of debate about what part of Italy and when invented this dessert, what his original composition. Some even say that Tiramisu (not the name, recipe) was known for French cuisine centuries ago.</p>\n<p>As is often the case with popular recipes-find the \"true\", the original recipe is almost impossible. And whether to try — you can only try different and choose your own. Today I will tell you about the \"one of\" recipes Tiramisu, with strawberries. Yet in the summer you can slightly move away from the classic coffee option in favor of fresh berries.</p>\n<p>Just want to warn you questions like: is it possible to substitute Mascarpone, but what if you remove this and that. Everything is possible, BUT you will not Tiramisu, and the author's dessert. Here you decide what is more important.</p>\n<br>\nhttps://cdn.steemitimages.com/DQmPbB7Qqr6QntTc4BAeTFdeqvxC7BxyY5X6iczS3B6UqkK/tiramisu_01.jpg<br>\n<br>\n<p>Savoiardi biscuits — 200 gr.</p>\n<p>Orange juice-100 ml.</p>\n<p>Sugar-90 gr.</p>\n<p>Lemon juice-5 gr.</p>\n<p>Mascarpone-250 gr.</p>\n<p>Strawberries-400 gr.</p>\n<p>Orange liqueur-60 ml.</p>\n<p>Egg white - 2 PCs&nbsp;</p>\n<p>Egg yolk - 2 PCs&nbsp;</p>\n<p>To begin with, make the sauce: mix in a bowl of blender orange juice, liquor (here you can take any alcohol that you think is logical), strawberries (slightly cut to simplify the blender work) and bring to the state of liquid puree. What's the orange juice for? To set off the taste of strawberries and get not too sugary dessert at the output. Tiramisu is known for its contrasts (bitter coffee, sweet cream).</p>\n<p>The dipping sauce is ready, make cream. Mix proteins with 45 grams of sugar and lemon juice. Whisk until stiff peaks (like meringue). Special attention to the\" purity \" of proteins. If they get yolk or other fat — nothing will climb. The only way to save the day is to start over. Be careful.</p>\n<p>In a separate bowl, prepare the yolks. Mix with sugar, beat well white. And gradually introduce mashed with a spatula the Mascarpone. Put a little, mixed with a spatula, repeated. There is no need to be zealous here.</p>\n<p>Got a homogeneous mass and now we introduce proteins. Again parts, again gently, to air a homogeneous mixture.</p>\n<p>Begin to assemble the Tiramisu. The two most common methods of preparation — in individual molds or large form (from which it is then cut out pieces). For clarity, we use the second method. We are preparing a large form (I is container) lightly coat the bottom with cream. Now dip cookies in the sauce for a couple of seconds, turn over, a couple of seconds and spread on top of the cream. Here you need to think-if you like a little more delicate desserts — leave the cookies immersed in the sauce for 5-8 seconds. Love the texture-2 seconds and take out.</p>\n<p>Made a layer, spread the cream on top. The thickness of the layers should be approximately the same, that is, the cream layer is equal to the height of the cookie. Evenly distribute the cream and repeat the process with the cookies and cream again. It has become a classic to make Tiramisu 2x2 layer. When you do in molds - there is rather all depends on its height (there may be layers and 6 or more).</p>\n<p>Give the liver to soak, and the cream to harden 4 hours. Serve by cutting out pieces of Tiramisu from the mold and removing the blade. Or you can just cook in a beautiful shape and eat with spoons all together. I did the same thing, but instead of the container I used a form from Savoyardi. Bon appetit!</p>\n<br>\n<center>https://cdn.steemitimages.com/DQmVZRUos91qnM3j4HrDz1E6XZ9dVXqeoaMqtTj6MfSztUo/tiramisu_471.jpg</center>",
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      "author": "sayee",
      "body": "great looking, wow",
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      "author": "attoan.cmt",
      "body": "Thank you very much for sharing this! Indeed a very tasty dish and wonderful photos.",
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      "body": "<center><p><strong>CAPRESE.</strong></p></center>\n<center>https://cdn.steemitimages.com/DQmXowcnaW49z4avHApijxjYspZdy5eQWKen9vKQLZaQVfx/main2.jpg</center>\n<p>Caprese is something between a light snack (as the Italians say — Antipasto) and a salad. The name comes from the island of Capri in Italy, where it was invented. Thanks to the red-white-green color, imitating the colors of the Italian flag, Caprese became one of the national dishes of Italy. Caprese is very simple to prepare, but the taste is truly Italian.</p>\n<ul>\nhttps://cdn.steemitimages.com/DQmd9bTpBRZHzdun9ueNzmw996cBfV4qyaf7oPHyvbxtysd/caprese_01.jpg<br>\n<br>\n  <li>Large tomatoes - 2 PCs —&nbsp;</li>\n  <li>Mozzarella cheese — 2 balls</li>\n  <li>Basil-bunch</li>\n  <li>Olive oil-30 gr.</li>\n</ul>\n<p>All you need-is to pick the Basil leaves, cut into slices of 1 cm thick cheese and tomatoes. Here we take Mozzarella.</p>\n<p>All ingredients are laid out in turn, you can spread around the plate, you can \"stack\" or small canapes with skewers. Perfect for a summer snack. Bon appetit!</p>\n<br>\nhttps://cdn.steemitimages.com/DQmPMo1J8jdtfAityJBKvANeCjiz6T3Y9dUcs4Yx9P3hJWK/caprese_04.jpg",
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      "permlink": "caprese-a-great-snack-in-minutes",
      "title": "CAPRESE. A great snack in minutes."
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      "author": "margaritade9",
      "body": "<center>https://cdn.steemitimages.com/DQmNS4dqE18AMvYcEU3wMhHSRdphqjaoy6Ch9qt2r4cL85h/main_small2.jpg</center>\n<br>\n<center><p><strong>Panna cotta with mango.</strong></p></center>\n<p>Panna cotta-Italian recipe, in translation-boiled cream. That's essentially the whole technology of cooking in a nutshell. Panna cotta is made mainly either as an independent dish, or together with jelly, mashed potatoes and other thick components. In the second case, the layers are obtained. To prepare Panna cotta with mango we need:</p>\n<br>\n<center>https://cdn.steemitimages.com/DQmSrb6t9nm2fdjsnrx9CpGFyT9hqG4Dsx3CfTMDyPz3eFk/panna_01.jpg</center>\n<br>\n<p>Ingredients:</p>\n<p>Mango — 1 PC.</p>\n<p>Water-25 ml.</p>\n<p>Sheet gelatin</p>\n<p>Vanilla</p>\n<p>Fat cream-250 ml.</p>\n<p>Sugar-50 gr.</p>\n<p>Milk-250 ml.</p>\n<p>Pistachios</p>\n<p>First, make the bottom layer-mango puree. Clean the mango and grind in a blender / combine / through a sieve. Who needs as feel more comfortable and more accessible. When the puree is ready-pour into a La carte glasses and put in the refrigerator, where it will harden a little and it will be easier to fill the top layer of Panna Cota.</p>\n<p>Now prepare the very Panna cotta. Fill the sheet gelatin with cold water. Take the amount at the rate of 500 ml. \"thick jelly\". Here you can help instructions on the package. Next, in a saucepan with a thick bottom, mix the cream, vanilla (here you can have a flavor, vanilla sugar or vanilla pod), sugar and bring to a boil until the sugar dissolves completely.</p>\n<p>Add the milk and mix it well again. If you have doubts about the uniformity of Panna cotta (gelatin lumps, pieces of sugar or vanilla seeds) — strain it through a sieve. We give to cool to room temperature, it is better to stir periodically, so as not to form a familiar foam from the kindergarten. As soon as Panna cotta has cooled down, carefully pour it over the layer with mango puree.</p>\n<p>Put it in the fridge for a couple of hours. When serving, sprinkle with ground pistachios, berries, mashed potatoes on top. An alternative classical way of serving Panna cotta is to cool it in molds and then put it on a flat plate, also watering with syrups and sprinkling with berries. Bon appetit!</p>\n<br>\n<center>https://cdn.steemitimages.com/DQmNS4dqE18AMvYcEU3wMhHSRdphqjaoy6Ch9qt2r4cL85h/main_small2.jpg</center>",
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      "author": "margaritade9",
      "body": "<center>https://cdn.steemitimages.com/DQmZCYbHrUXVQh1LtxSfcDpWZ6T1BzqEQnbVHT2S9RQ9Zwx/main_small.jpg</center>\n<center><p><em><strong>Pork in sweet and sour sauce</strong></em></p></center>\n<p>Agree, Eastern kitchen always remains in some mysterious ritual. Famous tea ceremonies, incredible sauces and strange sweets. Chinese cuisine is no exception. The love of the Chinese for sauces and spices is clear — vegetables in those latitudes are not too pleased with the taste colors, the harvest, though frequent, but, let's say, \"fresh\". So they have to go to the tricks to add color. What I always liked, but I did not even dare to try — it's meat in sweet and sour sauce.</p>\n<p>Although as it turned out-all very simply, and very tasty. &nbsp;In the recipe I use pork, but the dish is perfectly obtained and with milled chicken thighs, then who as you like. As I understand it, the most popular ways of cutting in Chinese cuisine are straw and flat \"rectangles\". It is important to cut the products in one size and shape — nothing will stand out and the orchestra will play right. What we need:</p>\n<br>\n<center>https://cdn.steemitimages.com/DQmQ7qcB9vSaVhAYD1LLXZYfu3rYgaA1GTZXPvHQwDx5i56/pork_01.jpg</center>\n<br>\n<p>Pork-500 gr</p>\n<p>Carrots - 1 PC —&nbsp;</p>\n<p>Pepper — 2 PCs.</p>\n<p>Chili pepper — 1 PC.</p>\n<p>Soy sauce-4 tablespoons</p>\n<p>Rice vinegar-2 tablespoons.</p>\n<p>Water - 6 tablespoons</p>\n<p>Sugar - 3 tablespoons</p>\n<p>Starch - 2 tablespoons.</p>\n<p>Garlic-3-2 cloves</p>\n<p>Ginger - 2 cm.</p>\n<p>Take the meat and cut into a rather thin plates. To make it easier — you can just freeze the meat in the freezer, then it is possible to achieve the thickness of the laminate is 2-3 mm. Add 2 tbsp of soy sauce and finely chopped garlic. Mix in a large Cup and leave for 30 minutes.</p>\n<p>While the meat is marinated, prepare all the other vegetables. I use two colors of peppers for beauty, here it is only a matter of taste and artistic preferences. So, cut the peppers and carrots into the same plates. The ginger and chili just finely shinkuem. Chile are looking for sharpness, you can use it, with or without seed or without it altogether (in order of decreasing severity).</p>\n<p>Now comes the mystery — sauce. Everything is very simple and easy. In a Cup, mix all the ingredients: 2 tablespoons of soy sauce, water, vinegar, sugar, starch. The starch will gradually begin to settle - it's okay, just stir the sauce periodically.</p>\n<p>On a hot pan pour a little oil (you can take the famous Wok, say the taste it turns out a little different). Fry the carrots, add the peppers, ginger. All the good roast, the peppers should be softer.</p>\n<p>When the vegetables are ready they need to be transferred (temporarily) in a Cup and in the same pan fry the meat. Remember that we thinly sliced plates of a thickness of 2-3 mm? That is why the meat will be ready in a couple of minutes, while very well absorb the flavors of vegetables and sauce. When the meat has acquired color, return the vegetables, chili, fry all together for 3 minutes and pour a well-mixed sauce. He very rapidly begins to thicken, watch it carefully and as soon as you see that he grasped — remove the pan from the fire.</p>\n<p>If it so happened that the moment missed-add warm water (a couple of spoons) and gently stir everything, the sauce should let go a little.</p>\n<p>The original recipe uses pineapple (fresh or from a can), but it's too much for me. Want a little more sour option-add. &nbsp;Of course the perfect garnish here is rice. Bon appetit!</p>\n<p><br></p>\nhttps://cdn.steemitimages.com/DQmbgMLogPzeJVCPKSxw8U5NsorKmU4QHJ53GcxzhygsoLZ/DSC01045-1024x680.jpg",
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      "author": "steemcleaners",
      "body": "[Source](https://andychef.ru/recipes/scotch-egg/)\nDirect translation without giving credit to the original author is [Plagiarism](http://www.plagiarism.org/plagiarism-101/what-is-plagiarism/). \r\n\r\nRepeated plagiarism is considered spam. Spam is discouraged by the community and may result in action from the [cheetah bot](https://steemit.com/faq.html#What_is__cheetah).\r\n\r\n[More information on Image Plagiarism](https://steemcleaners.org/image-plagiarism/)\r\n\r\nIf you believe this comment is in error, please contact us in [#disputes on Discord](https://discord.gg/YR2Wy5A)\r\n\r\n*Please note that direct translations including attribution or source with no original content is also considered spam.*\r\n",
      "json_metadata": "{\"app\":\"steemcleaners/0.3\",\"format\":\"markdown+html\",\"community\":\"steemcleaners\"}",
      "parent_author": "margaritade9",
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      "permlink": "re-margaritade9-scotch-egg-20180612t100522978z",
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      "body": "[Source](https://andychef.ru/recipes/tomato-soup/)\nDirect translation without giving credit to the original author is [Plagiarism](http://www.plagiarism.org/plagiarism-101/what-is-plagiarism/). \r\n\r\nRepeated plagiarism is considered spam. Spam is discouraged by the community and may result in action from the [cheetah bot](https://steemit.com/faq.html#What_is__cheetah).\r\n\r\n[More information on Image Plagiarism](https://steemcleaners.org/image-plagiarism/)\r\n\r\nIf you believe this comment is in error, please contact us in [#disputes on Discord](https://discord.gg/YR2Wy5A)\r\n\r\n*Please note that direct translations including attribution or source with no original content is also considered spam.*\r\n",
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      "author": "steemcleaners",
      "body": "[Source](https://andychef.ru/recipes/pancakes/)\nDirect translation without giving credit to the original author is [Plagiarism](http://www.plagiarism.org/plagiarism-101/what-is-plagiarism/). \r\n\r\nRepeated plagiarism is considered spam. Spam is discouraged by the community and may result in action from the [cheetah bot](https://steemit.com/faq.html#What_is__cheetah).\r\n\r\n[More information on Image Plagiarism](https://steemcleaners.org/image-plagiarism/)\r\n\r\nIf you believe this comment is in error, please contact us in [#disputes on Discord](https://discord.gg/YR2Wy5A)\r\n\r\n*Please note that direct translations including attribution or source with no original content is also considered spam.*\r\n",
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      "author": "kotturinn",
      "body": "Did you take these pictures? They look awesome :)",
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      "author": "steemcleaners",
      "body": "[Source](https://smakyem.livejournal.com/105972.html)\n[Plagiarism](http://www.plagiarism.org/plagiarism-101/what-is-plagiarism/) is the copying & pasting of others work without giving credit to the original author or artist. Plagiarized posts are considered spam. \r\n\r\nSpam is discouraged by the community, and may result in action from the [cheetah bot](https://steemit.com/faq.html#What_is__cheetah).\r\n\r\n[More information and tips on sharing content.](https://steemcleaners.org/copy-paste-plagiarism/)\r\n\r\nIf you believe this comment is in error, please contact us in [#disputes on Discord](https://discord.gg/YR2Wy5A)",
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      "body": "[Source](http://receptok.ru/8731-kak-prigotovit-yayca-po-vostochnomu-recept-s-foto)\n[Plagiarism](http://www.plagiarism.org/plagiarism-101/what-is-plagiarism/) is the copying & pasting of others work without giving credit to the original author or artist. Plagiarized posts are considered spam. \r\n\r\nSpam is discouraged by the community, and may result in action from the [cheetah bot](https://steemit.com/faq.html#What_is__cheetah).\r\n\r\n[More information and tips on sharing content.](https://steemcleaners.org/copy-paste-plagiarism/)\r\n\r\nIf you believe this comment is in error, please contact us in [#disputes on Discord](https://discord.gg/YR2Wy5A)",
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      "author": "mrscwin",
      "body": "You should also post this for the #steemkitchen contest. Sounds good!",
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      "author": "redskylullaby",
      "body": "As an Englishman in the US I miss being able to walk in to a shop and just buy a scotch egg or a cheap and nasty sausage roll. Going to have to try this out for sure",
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      "author": "margaritade9",
      "body": "<center>https://cdn.steemitimages.com/DQmaAKscMkAxhbFpT1vZrvfipwdizBMEfjARHw9yhMrxthG/main13.jpg</center>\n\nSometimes it happens that for the implementation of some event must happen (or rather happen) several events. So it was with this recipe. On the one hand, I have long wanted to cook them and even began to consider the canons and basic recipes. On the other hand, there is an excellent reason — Easter. That's when you can roam in terms of eggs, because I'm sure there will be a lot of them and even, perhaps, begin to think \"where to attach them.\"\n\nNow, I urge you to cook. At least two, and preferably 6 to 8 eggs for the whole family. This taste just blows my head and it's not an exaggeration. See for yourself-outside crispy double breaded, then a layer of fragrant minced meat with your and only your favorite spices and herbs, in the center of the egg with juicy yolk. If you serve them hot-get more pleasant warmth of minced meat and a small amount of juice. Oh, how delicious it is!!\n\nhttps://cdn.steemitimages.com/DQmTpqWxRJRTy5mLHXXXDefeMSGWba5gWr5LhPAzXMojtZg/00112.jpg\n\nIngredients:\n\nEggs 2+2 PCs.\n\nChicken minced meat-250 gr.\n\nHot chili-1 tablespoon\n\nDill-3 sprigs\n\nBreadcrumbs - 150 gr.\n\nFlour - 3 tablespoons\n\nFirst of all, boil the eggs. If you do them for this recipe - always soft-boiled, so it will be much tastier. But the \"Easter eggs\" will do, too.\n\nNext in a large bowl, mix the chicken minced meat (in the original minced meat is used for sausages, but I like a softer chicken taste, and the egg is somehow more symbolic), spices and herbs. I use hot chili, dill, salt and freshly ground pepper. But all at your discretion.\n\n1.Now prepare three cups: with flour, breadcrumbs and eggs, well beaten.\n\nhttps://cdn.steemitimages.com/DQmNQgQtZ15xQ1JVfNLcTskR24YPAawBEiLT6vfDgaxoAFR/0068.jpg\n\nTake half of the minced meat in your hand and flatten it on your palm. It is very convenient if the hands are a little wet, then the mince will not stick to the hands.\n\nRoll the egg in flour, so it will be good to keep the stuffing. Put it in the center of the prepared flatbread and gently wrap the egg with minced meat.\n\nAll that remains is to roll the resulting ball first in breadcrumbs, then in the egg mixture and again crackers, egg mixture and again crackers.\n\nOn medium heat, heat the oil in a saucepan and fry each egg until Golden brown.\n\nSpread on a paper towel to soak the oil in it and fry the next egg. If you doubt that the minced meat had time to fry inside-put the eggs in the oven for 5 minutes, but I'm sure it's not necessary.\n\nEnjoy your meal!!",
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      "author": "liquidflame",
      "body": "😃 nice!",
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      "body": "<center>https://cdn.steemitimages.com/DQmbLqDsU38JCkiSqjMZrSBNebYfYE9QgufbvDEnj92XLdM/main1.jpg</center><br>\n<p>There are lots of soups with tomatoes and honestly I love everything! So I'll tell you about another, quite fast, but insanely delicious option. There aren't many ingredients, which is good.</p>\n<br>\nhttps://cdn.steemitimages.com/DQmYgLv4wL7MpEKjTC746MudvAqbHMTk1MjcYSocGgNH96D/0011.jpg<br>\n<br>\n<p>Ingredients:</p>\n<p>Carrots - 1 PC —&nbsp;</p>\n<p>Onion — 1 PC.</p>\n<p>Celery-2 sprigs</p>\n<p>Olive oil - 2 tablespoons</p>\n<p>Vegetable broth-1 l —&nbsp;</p>\n<p>The peeled tomatoes in a jar — 750 ml.</p>\n<p>Gnocchi-150 gr.</p>\n<p>In this case, I use ready-made gnocchi, they can easily be found in the departments of pastes of large supermarkets.</p>\n<p>So to start preparing sofrito-that is a mixture of onions, celery and carrots, cut in the same way and fried in oil.</p>\n<p>Fry in a saucepan in olive oil until transparent.</p>\n<p>As soon as the onions become clear, and the vegetables are soft-add the broth and tomatoes. If you have whole tomatoes in the Bank-you should grind them with a fork or a potato dish (you know that thing that is made mashed).</p>\n<center>https://cdn.steemitimages.com/DQmYMtYikex4F23XxVAxWgDnvbA8vLFGnF32Y7r7bHqLrDF/0091.jpg</center>\n<br>\n<p>Bring the soup to a boil, turn off and puree all blender. Special aesthetes can rub the resulting soup through a fine sieve for greater uniformity, I did not. Finally add gnocchi and let them \"cook\" for 3-4 minutes.</p>\n<p>Soup's ready. Serve it with herbs, Parmesan or sour cream. Very tasty, especially if you also love all the tomato ;)</p>\n<br>\nhttps://cdn.steemitimages.com/DQmfQNgECSxqCSsfRZp5g5KL3AuHBCWWdoJUzNHqhiKzdyB/018.jpg",
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      "author": "margaritade9",
      "body": "They have become my favorite now",
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      "author": "aaliyahholt",
      "body": "Mac and cheese has always been my fav food since I was a kid",
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      "author": "tinymischiefs",
      "body": "This is so simple and looks quite tasty<3",
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      "author": "cookntell",
      "body": "Amazing food post! Lovely photos. :-) Upvoted!",
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      "author": "viktoriyani",
      "body": "so tasty 😋 enjoy \n-",
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      "body": "You can add the top crackers)",
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      "body": "@@ -38,52 +38,52 @@\n /DQm\n-c4UHnV5MZWGEUQDp7gf6aXnZCyk5cMEQRfstg1nzG1Xq\n+bv6JAn5otgc3tZCdtJ4bCqvMkDnAHykt9YDzGopxeXy9\n /mai\n@@ -99,16 +99,21 @@\n center%3E%0A\n+%3Cbr%3E%0A\n %3Cp%3EThe p\n",
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      "author": "hamzayousaf",
      "body": "Ummm this looks tasty and yummy. My mouth filled with water. Thank you for sharing",
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{
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      "body": "<center>https://cdn.steemitimages.com/DQmc4UHnV5MZWGEUQDp7gf6aXnZCyk5cMEQRfstg1nzG1Xq/main24.jpg</center>\n<p>The process of preparing the sauce may seem a little long and confusing. But if you carefully read the steps and prepare in advance you need the amount of all ingredients — the sauce will be ready even faster paste. By the way, of course first put on to cook pasta.</p>\n<p>Ingredients:</p>\n<p>Macaroni-300 gr.</p>\n<p>Butter-50 gr.</p>\n<p>Flour-60 gr.</p>\n<p>Milk-450 ml.</p>\n<p>Semi-hard cheese-400 gr.</p>\n<p>Hard cheese-50 gr.</p>\n<p>Salt-1/2 tsp</p>\n<p>Paprika-1 tsp</p>\n<p>Ground garlic-1 tsp</p>\nhttps://cdn.steemitimages.com/DQmakvwLrRs1avrix3QpXv96mhVoc4XuJzpHNS6UetLiYyk/00120.jpg<br>\n<br>\n<p>So, the paste is prepared, now prepare all the other ingredients. First, grate the cheeses. We need to get a soft variety and harder. And the texture of the sauce will be richer and richer taste. This technique, by the way, is suitable for such dishes as Apple pies — always take 2 varieties of apples instead of one, then the taste becomes not so flat and uniform. I took Cheddar and Parmesan.</p>\n<p>Start cooking the sauce. In a saucepan with a thick bottom, melt the oil over medium heat. Gradually add the flour stirring well — I used a whisk. In two minutes you will have a homogeneous mass — \"Ru\" — dressing, which is often used for thickening sauces.</p>\n<p>Now pour the milk, also gradually and stir well. Should get a thick homogeneous sauce. The consistency is clearly visible on the blade. It does not flow down from it, but does not stick a thick layer.</p>\n<p>Got the right consistency-remove the sauce from the fire. Add spices (by the way there is complete freedom of imagination). Then fall asleep cheese and well-mix well until smooth. By the way, what about pasta? Remember to drain it?) You can add a couple of tablespoons of liquid from the paste into the sauce, so it will be a little more glossy and creamy (consistency will be more liquid).</p>\n<p>Now pour the sauce into the paste and mix well. Look at these incredible strands of melting cheese, it's something! That's what it's worth living for.</p><br>\nhttps://cdn.steemitimages.com/DQmcEA2JbpBPBsERWXWuHYZbVyix6h5dfXvEVf5eXXPtZuE/0177.jpg<br>\n<br>\n<p>I'm sure one hundred percent that you will want to make this sauce again and again. Special gourmets put the pasta in the form and bake in the oven for 10-20 minutes until Golden brown. But I think it's unnecessary.</p>\n</html>",
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