Kumarhane eğlencesini dijital dünyaya taşıyan Bettilt bölümünde her zevke hitap eden seçenekler mevcut.
Kumarhane eğlencesini evinize taşıyan Bettilt kullanıcıları büyülüyor.
Türkiye’deki bahis severlerin ilk tercihi Bettilt giriş olmaya devam ediyor.
Türk oyuncular rulet oynamayı hem eğlenceli hem stratejik bulur; bahis sitelerinden gelen mesajları engelleme bu deneyimi zenginleştirir.
Adres engellerini aşmak için en Bettilt güvenilir yol bağlantısıdır.
Türkiye’de IP engelleri sık yaşandığı için pinco turkiye sürekli güncel giriş adresleri yayınlar.
Florentine eggs
Ingredients for 4 people:
Spinach 600g
butter (or margarine) 20g
nutmeg
salt and pepper.
For the sauce
Flour 20g
butter 20 g
1 small glass of milk
1 ladle of hot broth
Emmenthal cheese (or Parmesan) cheese 20 gr
nutmeg
salt and pepper.
For eggs
8 eggs
2 liters of water
5 tablespoons of vinegar
1 tablespoon of salt.
To brown
25 g grated Emmenthal cheese
20 g of butter.
PREPARATION
Clean, wash and boil the spinach without water and with a pinch of salt. Drain it and squeeze well.
In a saucepan melt the butter then add the spinach and cook for 2 minutes, stirring gently; season with salt, pepper and a pinch of nutmeg then arrange in a baking dish leaving them in a warm place.
Prepare the sauce: melt the butter in a saucepan, then add the flour all at once and let it toast for 2 minutes then add the broth and milk, stirring constantly for 5 minutes.
Season with salt and pepper and sprinkle with a pinch of nutmeg, then add the grated cheese stirring constantly until the cheese will be melted. Keep the sauce warm.
In a large saucepan, boil water with salt and vinegar; Break the eggs, one at a time, in a ladle and place them gently in the water making them cook for 5 minutes over low heat. Remove them with a slotted spoon, drain well and place them on spinach. Cover with the sauce, sprinkle with grated cheese and a few flakes of butter.
Place the baking dish on the top shelf of the oven at 240 ° C and cook for about 10 minutes.
Serve immediately in the same pan.
