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Plum dumplings

Plum dumplings


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How is it prepared recipe of plum dumplings

Step I

Plums, washed and peeled, powdered with vanilla sugar and cinnamon.

Beat the butter together with the sugar until the latter melts. Then add the semolina, cheese, essences and egg, homogenizing the composition obtained. Incorporate the flour and knead the dough, with a suitable consistency.

Meanwhile, prepare the breadcrumbs.

In a pan, melt the butter, add the crushed breadcrumbs, taking care to stir continuously so as not to burn. We match the taste with sugar and cinnamon.

Step II

From the dough obtained we form balls in the middle of which we will place a plum (or a half, depending on the size) - we shape the dough between the palms so that we completely cover the fruit. After we have finished modeling all the balls, we add them in a bowl with hot water, leaving them on the fire (without boiling) until they rise to the surface.

drain the plum dumplings of water with the help of a palate, we pass them through breadcrumbs and serve them, hot or cold, together with a drop of sour cream.

Enjoy your meal!


Childhood recipe: Elena Lasconi shows you how to prepare plum dumplings (plum dumplings)

Preparation time: 70-90 min

Ingredients for 8-10 pores:

300 gr of iron potatoes (yes through a mincer)

Boil the potatoes in their skins for about 30 minutes.

While the potatoes were boiling, I fried the breadcrumbs in oil (always mixing with a wooden spoon so that they wouldn't stick). When the breadcrumbs were nicely browned, I put them in a dry, cold bowl. I washed the plums, took out the berries and then let them drain.

I put on the fire a pot with 3-4 l of water, in which I put half a tablespoon of salt and two tablespoons of oil.

Step four:

After the potatoes were boiled, I peeled them (they must be hot). I put them through the mincer, I sprinkled them with a little oil (3-4 tablespoons). I let them cool down and then I added flour, salt and egg. I made the dough, rolled it out with a fork and cut it into squares (about 10 cm by 10 cm). I wrapped each plum in dough and shaped it beautifully into shapes.

Step five:

When the water boiled, I started the fire and put 6-8 g and put it to the boil. I boiled them for 15-20 minutes, I took them out with a foamer and turned them over and crushed them in breadcrumbs. I powdered them with sugar and scored only at the time I served them.

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Plums with breadcrumbs in breadcrumbs

It's fruit season! Let's take advantage of it and cook at home! Now that the plums have ripened, everyone is preparing goodies: plum jam, jam, silvais, plum compote. But what about a delicious portion of plum dumplings?

You know that I told you a few articles ago when I wrote about cheese dumplings that I will come back with this plum dumpling recipe. Look, it's her turn!

This recipe can be made even on an empty stomach, because it is without egg or milk.

Come to Plum Cookies!

Ingredient:

  • potatoes
  • White flour
  • oil, breadcrumbs, salt
  • sugar, vanilla sugar
  • plums

Latest recipes:

Necessary ingredients:

I don't necessarily have the exact amounts of ingredients in this recipe. I basically boiled potatoes, including the peel. From there I took a few for the dumplings, and with the rest I made a potato salad. The flour used depended on the consistency of the dough. As quantities of breadcrumbs I had a 500 gr bag, but it was consumed about half.

Preparing the dough for the dumplings.

Put the potatoes, also with the shell, to boil for about 40 minutes. We will try them with a fork, and when it enters the potatoes easily, they are ready.

We peel them and put them aside. When they are all ready, we crush them, preferably by hand. We will add a little salt and a little flour. We must pay attention to the amount of flour added. Do not put much of the first, but gradually add, and stir again. When the dough comes off the hands it is suitable.

We form plum dumplings

When the dough is ready, we will put a large pot of water on the stove, because we will need the water to boil when we finish the dumplings.

We will loosen the plums and remove the seeds from the inside. We can put sugar and cinnamon on them, or we can leave them like that. It is your choice, the taste is very good in both variants!

We will take a dough with a spoon and we will form a circle in it in the palm of our hand. We will put a fruit inside, and then we will gather the dough and form a ball. We put the formed dumpling on a plate. Do the same with all the dough.

Boil the dumplings and prepare the breadcrumbs for the crust

When we have finished making all the dumplings, and the water is boiling, we will carefully put the dumplings in the water, as long as they fit on the bottom of the pot. Don't put one over the top. These, when you put them in water, will go to the bottom, and after a few minutes they will rise to the surface. After they rise, leave them for another 2-3 minutes, and then take them out, carefully and put them in the pan with breadcrumbs and sugar.

How do we prepare the crust?

In a non-stick pan, heat the oil as far as the tray is concerned. Then pour about 100 gr of breadcrumbs at the beginning and let it harden a little. Be careful not to burn it. Then we put sugar everywhere about 100 gr and you can, optionally, an envelope of vanilla sugar. You may need to make two rounds of breadcrumbs with sugar. That depends on how many dumplings you got. I needed it, because I made a bigger amount of dough. I pass quickly and so that I can at least taste them.

Serving the dumplings

After we put them in the pan with breadcrumbs and sugar, we move the pan well to stick the crust on the whole surface of the dumplings. Then we leave them in the pan a little, over low heat to make the crust crispy. We take them out on a tray and wait a while for them to cool. Not the other way around, but they burn very hard!

They can be served hot & # 8211 are the best! But if they get cold, they are very tasty anyway.

If you want, you can add jam or cream, but I say that is not the case.


Fluffy dumplings with plums in leavened dough & # 8211 Plum dumplings

The other day, I went to an event and I had to talk about the buffalo on cabbage, a German dish, which I met at the contest contest "Dowry box".

In the evening, while I was practicing my speach, I thought about what it would be like to try to do something somewhat similar, but sweet. So the next day I got to work and made a sweet dough this time that I left to rise, I filled it with halves of plums, I boiled it in the pan under the lid and I served with vanilla sauce.

Although I made them in the pan, I am convinced that they could be made in the oven, I didn't try, but I will make the following ones!

I could say that in addition to the simplicity of the ingredients but the way it is prepared, one of the best desserts I've made lately has come out. So stay tuned for the ingredients list and how to prepare it.

Dough ingredients:

  • 500 g white flour
  • 10 g of fresh yeast
  • 250-280 ml of milk depending on the quality of the flour
  • 50 g butter
  • 2 yolks
  • 1 pinch of salt

Ingredients for filling donuts:

  • 6 larger or 12 smaller plums
  • 2 tablespoons caster sugar
  • 1 tablespoon ground cinnamon

Ingredients for crispy panko:

  • 50 g panko or breadcrumbs
  • 25 g butter
  • 2 tablespoons powdered sugar
  • 1 teaspoon of cinnamon

Ingredients for boiling dumplings:

  • 300 ml of water divided into 2 for each round
  • 30 g butter divided into 2 for each round
  • one pinch of salt for each pan

Dough preparation:

Heat the milk with the butter and sugar until the butter melts, we don't have to boil it, as long as we can keep our finger in it without burning ourselves. Add the yeast and let it activate for 15 minutes.

In a large bowl or food processor put the flour, salt powder, add the composition with yeast and egg yolks. Knead until you get an elastic and homogeneous dough. Leave the dough to rise, covered with cling film, for about an hour and a half or until it doubles in volume. It will not grow very fast due to the small amount of yeast, but it is not recommended to put more, you just have to be a little patient.

While the dough is fermenting, make the vanilla sauce, details here:

Preparation for panko or breadcrumbs:

We still have time to fry the panko or breadcrumbs in butter, until it turns golden, set aside to cool. When it has tempered, add the powdered sugar, cinnamon and mix well.

Now that the dough has doubled in volume, divide the dough into 12 equal pieces and shape it like buns.

Fill each piece of dough with half a plum and in the middle of each plum put the caster sugar mixed with cinnamon. Bring the outer edges to the middle, tighten well so that the dough sets and sticks well.

Put the dumplings thus obtained on a tray, with the joint down, cover it with cling film and leave it to rise for another 20-25 minutes.

In a deep pan with a thick bottom, put 150 milliliters of water to boil with a pinch of salt, when the water boils, distribute 6 pieces in the pan and cover. Boil over low heat until almost all the liquid has evaporated, at which point we grease the dumplings with butter. Set aside and repeat the same operation with the following.

Take out the dumplings with a silicone spatula, sprinkle with panko and serve with vanilla sauce. Simple, but with an extraordinary taste!


Childhood recipe: Elena Lasconi shows you how to prepare plum dumplings (plum dumplings)

Preparation time: 70-90 min

Ingredients for 8-10 pores:

300 gr of iron potatoes (yes through a mincer)

Boil the potatoes in their skins for about 30 minutes.

While the potatoes were boiling, I fried the breadcrumbs in oil (always stirring with a wooden spoon so that they wouldn't stick). When the breadcrumbs were nicely browned, I put them in a dry, cold bowl. I washed the plums, took out the berries and then let them drain.

I put on the fire a pot with 3-4 l of water, in which I put half a tablespoon of salt and two tablespoons of oil.

Step four:

After the potatoes were boiled, I peeled them (they must be hot). I put them through the mincer, I sprinkled them with a little oil (3-4 tablespoons). I let them cool down and then I added flour, salt and egg. I made the dough, rolled it out with a fork and cut it into squares (about 10 cm by 10 cm). I wrapped each plum in dough and shaped them nicely into shapes.

Step five:

When the water boiled, I started the fire and put 6-8 g and put it to the boil. I boiled them for 15-20 minutes, took them out with a foamer on the rack and passed them through the breadcrumbs. I powdered them with sugar and scored only at the time I served them.

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Pressing the button below represents your agreement to the TERMS AND CONDITIONS of the COMMENTING PLATFORM.


Dumplings, plum dumplings, childhood recipe

Fruit cake recipes are the most loved, because they bring that something fresh sweet-sour into a dish. In the case of this cake, after removing the seeds, you can insert a walnut kernel in place, but be careful that it fits the cavity, so that the plum does not stay open. You can also put a cherry bean in the jam or even caster sugar. These dumplings can be made with apricots and even large fruits from jams, well drained of syrup.
The story of this dish, in any version, is beautiful, because it evokes childhood, memories related to our mothers and grandmothers working in the kitchen, necessarily with love. I think this is the secret to a successful dish.

Preparation time 30 minutes

Cooking time 25 minutes

Ingredients

  • 350 g white potatoes weighed in shell
  • 3-4 lg oil
  • 130 g flour
  • 1 or
  • 1 pinch of salt
  • 8 plums

For the PESMET COATING

TOPPING


PREPARATION Dumplings, dumplings with plums
1. After washing them well, boil the potatoes in their skins for 30 minutes, if they are small. Check, the fork should fit easily into them. Potatoes for boiling, when purchased, are chosen to be white, not red, and in size, the smallest because they boil quickly.
2. Plums should not be too big, not too hard, but not too soft, so that you can easily remove the seeds. Split the plum on the rib halfway, press gently on the ends and open it, then remove the seeds carefully so that the plum retains its shape. They can also be extracted with kitchen tweezers if they adhere. You can fill the plums with a quarter of a walnut kernel (I didn't put anything) or the ones you want much sweeter, a cherry bean from jam or sugar.
3. During this time, melt the butter in a pan and add the breadcrumbs together with the cinnamon. Homogenize with a wooden spoon and crush the lumps. Add the sugar and stir. Stop the fire.
4. Put 3-4 liters of boiling water in a large saucepan in diameter, but also deep. Add 1/2 teaspoon salt and two tablespoons oil.
5. After boiling, drain the water on the potatoes carefully so that you don't burn the hot steam, peel them while they are warm (you can keep the potato with a clean towel, if it burns you) and pass it through the manual potato sieve (or electric with arm vertically), then add 3-4 tablespoons of oil that I forgot to put, but everything was ok, mix and chicken and the rest: whole egg, salt and flour. You will get a soft, slightly sticky dough, but you will be able to take it out on a very well floured worktop. If the potatoes were very watery, add a little more flour. The idea is to be able to give it a roll shape on the worktop that you divide in two and then again in two and that's it until you get 8 relatively equal pieces.
6. With your left hand very well floured (or oiled) take the ball, flatten it with your right and with your fingers form a cavity (or the bottom of a glass). Put the plum in the formed cavity and wrap it sealing well so that water does not enter, in which case it would dissolve when boiled. Put them on a lightly floured plate.
7. Boil water with gentle boiling water (neither too big nor too small). Take a dumpling, put it in a spoon and immerse it in water. I repeat, the pot / pan should be wide (4 liters), the dumplings should not overlap but should boil at will. If you do not have a large pan, boil them in two tranches. Boil in 15-20 minutes. If you see that the dumplings are on the bottom, you detach them with the spoon from the bottom because they rise to the surface, when they boil and you will see that they rotate.
8. Remove them with a foamer on a plate so that they drain from the water for only 1 minute (not to dry), then put them in the breadcrumbs composition from point 3 and place them on the serving plate. Before serving, powder with powdered sugar and cinnamon.
The breadcrumbs you have left after rolling don't throw away! It is a great combination to eat it with apple cream and whipped cream (click here for recipe)
Liv (e) it!

OUR FRIENDS COOKED ACCORDING TO THIS RECIPE! Congratulations, Alice, your cake looks appetizing, wonderful.

OTHER PLUM RECIPES
Delicious dried plum food as in Oltenia


Dumplings, plum dumplings, childhood recipe

Fruit cake recipes are the most loved, because they bring that something fresh sweet-sour into a dish. In the case of this cake, after removing the seeds, you can insert a walnut kernel in place, but be careful that it fits the cavity, so that the plum does not stay open. You can also put a cherry bean in the jam or even caster sugar. These dumplings can be made with apricots and even large fruits from jams, well drained of syrup.
The story of this dish, in any version, is beautiful, because it evokes childhood, memories related to our mothers and grandmothers working in the kitchen, necessarily with love. I think this is the secret to a successful dish.

Preparation time 30 minutes

Cooking time 25 minutes

Ingredients

  • 350 g white potatoes weighed in shell
  • 3-4 lg oil
  • 130 g flour
  • 1 or
  • 1 pinch of salt
  • 8 plums

For the PESMET COATING

TOPPING


PREPARATION Dumplings, dumplings with plums
1. After washing them well, boil the potatoes in their skins for 30 minutes, if they are small. Check, the fork should fit easily into them. Potatoes for boiling, when purchased, are chosen to be white, not red, and in size, the smallest because they boil quickly.
2. Plums should not be too big, not too hard, but not too soft, so that you can easily remove the seeds. Split the plum on the rib halfway, press gently on the ends and open it, then remove the seeds carefully so that the plum retains its shape. They can also be extracted with kitchen tweezers if they adhere. You can fill the plums with a quarter of a walnut kernel (I didn't put anything) or the ones you want much sweeter, a cherry bean from jam or sugar.
3. Meanwhile, melt the butter in a pan and add the breadcrumbs together with the cinnamon. Homogenize with a wooden spoon and crush the lumps. Add the sugar and stir. Stop the fire.
4. Put 3-4 liters of boiling water in a large saucepan in diameter, but also deep. Add 1/2 teaspoon of salt and two tablespoons of oil.
5. After boiling, drain the water on the potatoes carefully so that you don't burn the hot steam, peel them while they are warm (you can keep the potato with a clean towel, if it burns you) and pass it through the manual potato sieve (or electric with arm vertically), then add 3-4 tablespoons of oil that I forgot to put, but everything was ok, mix and chicken and the rest: whole egg, salt and flour. You will get a soft, slightly sticky dough, but you will be able to take it out on a very well floured worktop. If the potatoes were very watery, add a little more flour. The idea is to be able to give it a roll shape on the worktop that you divide in two and then again in two and that's it until you get 8 relatively equal pieces.
6. With your left hand very well floured (or oiled) take the ball, flatten it with your right and with your fingers form a cavity (or the bottom of a glass). Put the plum in the formed cavity and wrap it sealing well so that water does not enter, in which case it would dissolve when boiled. Put them on a lightly floured plate.
7. Boil water with gentle boiling water (neither too big nor too small). Take a dumpling, put it in a spoon and immerse it in water. I repeat, the pot / pan should be wide (4 liters), the dumplings should not overlap but should boil at will. If you do not have a large pan, boil them in two tranches. Boil in 15-20 minutes. If you see that the dumplings are on the bottom, you detach them with the spoon from the bottom because they rise to the surface, when they boil and you will see that they rotate.
8. Remove them with a foamer on a plate so that they drain from the water for only 1 minute (not to dry), then put them in the breadcrumbs composition from point 3 and place them on the serving plate. Before serving, powder with powdered sugar and cinnamon.
The breadcrumbs you have left after rolling don't throw away! It is a great combination to eat it with apple cream and whipped cream (click here for recipe)
Liv (e) it!

OUR FRIENDS COOKED ACCORDING TO THIS RECIPE! Congratulations, Alice, your cake looks appetizing, wonderful.

OTHER PLUM RECIPES
Delicious dried plum food as in Oltenia


Ingredient:

for dumplings

  • 6-8 plums
  • 500 gr. potatoes
  • 125 gr. flour
  • 50 gr. semolina
  • a pinch of salt
  • 1 egg tied
  • 1 tablespoon sugar
  • cinnamon

for rolling

What potatoes are used? White, floury potatoes, preferably not new potatoes. Boil in the shell. The idea is to add as little flour as possible to the dough.

Plums for dumplings? Plums must be ripe and sweet. Preferably a smaller variety and then use a whole plum in each dumpling.


Preparation for Plum Dumplings with Vanilla Sauce Plum Cookies Recipe

To prepare the dough dumplings, the potatoes are washed, and boiled in shell, & icircn water with a little salt. After boiling, peel and grate, or pass through a mincer. Add the flour, salt, the 2 eggs, the lemon zest, finely grated vanilla, then knead the dough well.

The plums are washed, peeled and put a little sugar and, optionally, cinnamon in their place.

Dough for plum dumplings a thicker sheet is stretched. The sheet is cut into squares, and in each of them a plum is placed. Shape the dough over the plum, in a sphere, thus giving the shape of the dumplings.

Plum dumplings boil for about 10 minutes in boiling water.

The breadcrumbs are mixed with the raw sugar and browned in a pan with hot butter.

The boiled dumplings are passed through breadcrumbs, then placed in a tray and powdered with cinnamon. Place the tray in the oven for 10 minutes. The dumplings are served hot.

For preparation vanilla sauce, froth the yolks with salt and sugar, then pass on a steam bath and gradually add hot milk.

Boil vanilla sauce Bring to a boil, stirring constantly, then turn off the heat, add the vanilla bourbon and leave to cool.

The dumplings with plums are served as such, or with the delicious vanilla sauce.


Plum dumplings with scalded dough

Plum dumplings are what in the rest of the country is known as & # 8222 plum dumplings & # 8221. The recipe is of Austro-Hungarian inspiration, in Hungarian galusca = gombóc. In Banat and Transylvania, plum dumplings are a very popular dessert and from here they have spread throughout Romania.

There are enough recipes for the dough of these dumplings, with potatoes (recipe here), with fresh cow's cheese, hasty dough (something like eclairs). Dumplings can also be stuffed with other fillings & # 8211 apricots or cow's cheese with raisins.

I propose to you today a recipe that I have from Amalia & # 8211 intrigued me because it seemed very fast and even so, dumplings are soft and pleasant and I am ready to play:

Ingredient:

  • 150 ml water
  • 250 g butter or margarine
  • 250 gr gray
  • 3-4 eggs
  • 4 tablespoons flour
  • washed and cleaned plums (there is the possibility to make dumplings from whole plums, with everything, that's what my grandmother used to do, I personally don't like it that way because they come out much too big)
  • sugar
  • 1 pinch of salt
  • cinnamon (optional, I used vanilla sugar, I don't get along with the cinnamon-plum combination)
  • 100-200 grams of breadcrumbs (enough to cover all the dumplings)
  • 30 grams of butter to brown the breadcrumbs

Water, salt and butter (margarine) are put on the fire.

When the butter has completely melted and the water is boiling, add the semolina, stirring constantly, until it thickens and the liquid is completely absorbed. Set aside and allow to cool.

Meanwhile, melt the butter in a non-stick pan and add the breadcrumbs. Stir continuously until the breadcrumbs lightly brown and acquire a pleasant aroma.

Remove from the heat and mix with sugar (I prefer caster sugar, I like it crispy, but you can also powdered sugar) to taste. Keep in mind that the dough is not sweet at all, only the sugar in the breadcrumbs will give the sweet taste of the dumplings. Add vanilla sugar and / or cinnamon and mix well.

Meanwhile, the scalded semolina has cooled. Add eggs (depending on size, 3 or 4) and flour.

Knead quickly and the dough is ready:

Put water to boil in a large bowl. Washed and cleaned plums (or whole kernels, as you like) are broken in two, if they are too big. Pieces of the size of a large walnut are broken from the dough, which are flattened in the palm (the dough is not sticky at all), add plum in which you can put sugar (optional) with vanilla and / or cinnamon:

Close the edges of the dough, covering the plum well, and stick. Shape the dumplings:

The dumplings are all boiled at once in boiling water, until they rise to the surface (I left them for another 2-3 minutes, in small boils, to make sure that the plum was boiled as well):

Remove with a whisk and roll immediately in the breadcrumbs with sugar.

They are wonderful both hot and cold, the plum is sweet-sour, aromatic, in the dough only & # 8217 good in consistency, crispy breadcrumbs & # 8230 almost do not know anything better!


Plum dumplings with scalded dough

Plum dumplings are what in the rest of the country is known as "plum dumplings". The recipe is of Austro-Hungarian inspiration, in Hungarian galusca = gombóc. In Banat and Transylvania, plum dumplings are a very popular dessert and from here they have spread throughout Romania.

There are enough recipes for the dough of these dumplings, with potatoes (recipe here), with fresh cow's cheese, hasty dough (something like eclairs). Dumplings can also be stuffed with other fillings - apricots or cow's cheese with raisins.

Today I propose a recipe that I have from Amalia - it intrigued me because it seemed very fast and that's right, dumplings are soft and pleasant and I'm ready for a game:

Ingredient:

  • 150 ml water
  • 250 g butter or margarine
  • 250 gr gray
  • 3-4 eggs
  • 4 tablespoons flour
  • washed and cleaned plums (there is the possibility to make dumplings from whole plums, with everything, that's what my grandmother used to do, I personally don't like it that way because they come out much too big)
  • sugar
  • 1 pinch of salt
  • cinnamon (optional, I used vanilla sugar, I don't get along with the cinnamon-plum combination)
  • 100-200 grams of breadcrumbs (enough to cover all the dumplings)
  • 30 grams of butter to brown the breadcrumbs

Water, salt and butter (margarine) are put on the fire.

When the butter has completely melted and the water is boiling, add the semolina, stirring constantly, until it thickens and the liquid is completely absorbed. Set aside and allow to cool.

Meanwhile, melt the butter in a non-stick pan and add the breadcrumbs. Stir continuously until the breadcrumbs lightly brown and acquire a pleasant aroma.

Remove from the heat and mix with sugar (I prefer caster sugar, I like it crispy, but you can also powdered sugar) to taste. Keep in mind that the dough is not sweet at all, only the sugar in the breadcrumbs will give the sweet taste of the dumplings. Add vanilla sugar and / or cinnamon and mix well.

Meanwhile, the scalded semolina has cooled. Add eggs (depending on size, 3 or 4) and flour.

Knead quickly and the dough is ready:

Put water to boil in a large bowl. Washed and cleaned plums (or whole kernels, as you like) are broken in two, if they are too big. Pieces of the size of a large walnut are broken from the dough, which are flattened in the palm (the dough is not sticky at all), add plum in which you can put sugar (optional) with vanilla and / or cinnamon:

Close the edges of the dough, covering the plum well, and stick. Shape the dumplings:

The dumplings are all boiled at once in boiling water, until they rise to the surface (I left them for another 2-3 minutes, in small boils, to make sure that the plum was boiled as well):

Remove with a whisk and roll immediately in the breadcrumbs with sugar.

They are wonderful both hot and cold, the plum is sweet-sour, aromatic, in the dough only good in consistency, the crispy breadcrumbs… I almost don't know anything better!


Video: Δεν έχω φάει ποτέ μελιτζάνα τόσο νόστιμη! Υγιεινό και νόστιμο φαγητό! Φρέσκες συνταγές (June 2022).


Comments:

  1. Ioan

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  2. Dayton

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  3. Gosho

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  4. Abir

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  5. Jurg

    I congratulate, your idea is magnificent

  6. Tintagel

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