tag:blogger.com,1999:blog-6708804414464063909.post2179948468153510612..comments2024-03-22T06:36:39.822-03:00Comments on Technicolor Kitchen - English version: Soft rye bread with sardine rillette and more childhood memoriesPatricia Scarpinhttp://www.blogger.com/profile/14025126825422974626noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-6708804414464063909.post-86728412979180970722017-07-03T15:51:57.509-03:002017-07-03T15:51:57.509-03:00My dear friend, I am so happy to hear you like thi...My dear friend, I am so happy to hear you like this bread so much! You are the generous one here, my dear, with your kind words always making my days sunnier.<br /><br />Hugs,<br />Patricia.Patricia Scarpinhttps://www.blogger.com/profile/14025126825422974626noreply@blogger.comtag:blogger.com,1999:blog-6708804414464063909.post-43346311554990035202017-06-29T19:53:51.744-03:002017-06-29T19:53:51.744-03:00Hi Patricia,
I haven't made the sardine rille...Hi Patricia,<br /><br />I haven't made the sardine rillette yet, but I've made the soft rye bread three times. It is a delicious bread. It is fragrant, soft and has a lovely flavor from the rye. I was pleasantly surprised that it kept for three days despite that it's a very low fat bread. It goes well with any and every topping you can imagine.<br /><br />Thank you very much for beingAnonymousnoreply@blogger.com