Quinoa Avocado Salad and Broccoli Chickpea Salad

To cope with the 40 degree weather we had a fortnight ago, I made two salads the day before. I'm not really a salad type gal, I think lettuce based salads are boring and unnecessary but if it the salad is based around beans/grains/noodles then it's a different story. Inspired by Michael's dish at a potluck, we made Quinoa avocado salad which seems to be a popular Melbourne salad lately, Steph recently blogged about and Emily started the blogging inspiration.

Quinoa Avocado Salad
serves 4
3/4 cup raisins
1 cup red or white quinoa, rinsed well
2 large lemons
3 Tbs. extra-virgin olive oil
1/4 tsp. ground coriander
1/4 tsp. ground cumin
1/4 tsp. sweet paprika
2 medium firm-ripe avocados, pitted, peeled, and cut into 1/2-inch chunks
5 sprigs coriander, coarsely chopped
1/2 cup almonds
4 tbs white sesame seeds (optional)

Freshly ground black pepper
In a medium bowl, soak the raisins in hot water for 5 minutes. Drain and set aside (I didn’t do this, but if yours are rock hard, then you should)
Heat saucepan and toast almonds until brown. Turn off heat and crush almonds with a mortar and pestle. Toss in sesame seeds in pan while pan is still hot, and toss it around till brown. Remove from heat.
In same saucepan, bring water, quinoa, and 1/2 tsp. salt to a boil over high heat. Cover, reduce the heat to medium low, and simmer until the water is absorbed and the quinoa is translucent and tender, 10 to 15 minutes. Fluff with fork and leave to cool.
In a small bowl, zest and juice lemons. Whisk in olive oil, coriander, cumin, paprika, and 1/4 tsp. salt.
In a large bowl, toss vinaigrette with the quinoa, raisins, avocado, coriander, and almonds. Season to taste with salt and pepper and serve.

This was delicious, although not quite as tasty as I remember Michael's version that I tasted. Maybe it was because I skipped the coriander and sesame seeds.

I also made this super easy broccoli chickpea salad from Martha Stewart but without onion. Unfortunately this was quite boring so I added more mustard and mayonnaise.

Broccoli, Chickpea and Cherry Tomato salad

Serves 6.

• 1 pound broccoli, separated into florets (4 cups)
• 1 tablespoon Dijon mustard
• 2 tablespoons red-wine vinegar
• 2 tablespoons olive oil
• 1/2 small red onion, thinly sliced
• Coarse salt and freshly ground pepper
• 1 pint cherry tomatoes, halved
• 1 can (15 ounces) chickpeas, drained and rinsed

1. In a large saucepan with a steamer insert, bring 1 inch of water to a boil. Add broccoli, cover, and steam until crisp-tender, 4 to 6 minutes.
2. In a large bowl, whisk together Dijon, vinegar, oil, and onion; season with salt and pepper. Add tomatoes, chickpeas, and broccoli. Toss to coat with dressing. Let cool 5 minutes. Serve at room temperature or chilled.

It wasn't the greatest salad in the world but simple and still tasty. I'm kind of biased though since I adore chickpeas and can eat them plain.

To cope with the 40 degree weather we had a fortnight ago, I made two salads the day before. I'm not really a salad type gal, I think lettuce based salads are boring and unnecessary but if it the salad is based around beans/grains/noodles then it's a different story. Inspired by Michael's dish at a potluck, we made Quinoa avocado salad which seems to be a popular Melbourne salad lately, Steph recently blogged about and Emily started the blogging inspiration.

Quinoa Avocado Salad
serves 4
3/4 cup raisins
1 cup red or white quinoa, rinsed well
2 large lemons
3 Tbs. extra-virgin olive oil
1/4 tsp. ground coriander
1/4 tsp. ground cumin
1/4 tsp. sweet paprika
2 medium firm-ripe avocados, pitted, peeled, and cut into 1/2-inch chunks
5 sprigs coriander, coarsely chopped
1/2 cup almonds
4 tbs white sesame seeds (optional)

Freshly ground black pepper
In a medium bowl, soak the raisins in hot water for 5 minutes. Drain and set aside (I didn’t do this, but if yours are rock hard, then you should)
Heat saucepan and toast almonds until brown. Turn off heat and crush almonds with a mortar and pestle. Toss in sesame seeds in pan while pan is still hot, and toss it around till brown. Remove from heat.
In same saucepan, bring water, quinoa, and 1/2 tsp. salt to a boil over high heat. Cover, reduce the heat to medium low, and simmer until the water is absorbed and the quinoa is translucent and tender, 10 to 15 minutes. Fluff with fork and leave to cool.
In a small bowl, zest and juice lemons. Whisk in olive oil, coriander, cumin, paprika, and 1/4 tsp. salt.
In a large bowl, toss vinaigrette with the quinoa, raisins, avocado, coriander, and almonds. Season to taste with salt and pepper and serve.

This was delicious, although not quite as tasty as I remember Michael's version that I tasted. Maybe it was because I skipped the coriander and sesame seeds.

I also made this super easy broccoli chickpea salad from Martha Stewart but without onion. Unfortunately this was quite boring so I added more mustard and mayonnaise.

Broccoli, Chickpea and Cherry Tomato salad

Serves 6.

• 1 pound broccoli, separated into florets (4 cups)
• 1 tablespoon Dijon mustard
• 2 tablespoons red-wine vinegar
• 2 tablespoons olive oil
• 1/2 small red onion, thinly sliced
• Coarse salt and freshly ground pepper
• 1 pint cherry tomatoes, halved
• 1 can (15 ounces) chickpeas, drained and rinsed

1. In a large saucepan with a steamer insert, bring 1 inch of water to a boil. Add broccoli, cover, and steam until crisp-tender, 4 to 6 minutes.
2. In a large bowl, whisk together Dijon, vinegar, oil, and onion; season with salt and pepper. Add tomatoes, chickpeas, and broccoli. Toss to coat with dressing. Let cool 5 minutes. Serve at room temperature or chilled.

It wasn't the greatest salad in the world but simple and still tasty. I'm kind of biased though since I adore chickpeas and can eat them plain.

reade more... Résuméabuiyad

Gluten Free Vegan Community

Some of you may have noticed recently this new symbol on the side of our blog recently. If you click on the picture it will lead to a new web community of gluten free AND vegan bloggers called xgfx. I'm so excited to be one of the sites listed. Those of you have been reading my blog for a little while will hopefully know that blogging for me isn't some egotistical boost but is all about that sense of community with bloggers and other veg*ns more generally. I have met some of my best friends through blogging and just love sharing and learning from everyone!

If you haven't already you should go check out the other awesome blogs on the site. The site will expand at some stage to feature recipes and gluten free vegan tips.

In other gluten free vegan news, I've added a google map of places that we have reviewed which feature gluten free vegan options in Melbourne. I'm slowly sorting through all of the reviews and adding more.  I hope this is helpful for other gluten free vegans or even just coeliacs who want some veg food.

Some of you may have noticed recently this new symbol on the side of our blog recently. If you click on the picture it will lead to a new web community of gluten free AND vegan bloggers called xgfx. I'm so excited to be one of the sites listed. Those of you have been reading my blog for a little while will hopefully know that blogging for me isn't some egotistical boost but is all about that sense of community with bloggers and other veg*ns more generally. I have met some of my best friends through blogging and just love sharing and learning from everyone!

If you haven't already you should go check out the other awesome blogs on the site. The site will expand at some stage to feature recipes and gluten free vegan tips.

In other gluten free vegan news, I've added a google map of places that we have reviewed which feature gluten free vegan options in Melbourne. I'm slowly sorting through all of the reviews and adding more.  I hope this is helpful for other gluten free vegans or even just coeliacs who want some veg food.

reade more... Résuméabuiyad

Dianne's Tofu Sheet Lasagna

My mother in law cooks lots of amazing vegan friendly dishes, one of them is a lasagna which uses tofu slices instead of regular lasagna sheets. She never follows recipes or writes down what she makes. So we tried to recreate it tonight under her guidance and the result is pretty good. You can use any sliced vegies, for example the typical filling like eggplant, pumpkin, spinach etc. We tried to use up our leftover vegie box contents so we only had broccoli and carrots. We were very pleased with ourselves, it actually worked and tasted great. Like any lasagna there are a few parts but is worth the effort.

Dianne's Tofu Sheet Lasagna

Tofu layer:

2 packets of tofu

2 tablespoons of chicken stock

Cut tofu into slices, sprinkle with chicken stock and lightly fry both sides.

Veg layer: (can use other vegies)

1 500ml jar of tomato pasta sauce

3 large carrots, chopped

1 broccoli, chopped

Stir fry carrots and broccoli until tender. Mix in pasta sauce.

Cashew Cream (please double the recipe to have two layers)-this was inspired by the tempting tempeh and tofu for two recipes:

3 tablespoons of vegan margarine

 3 tablespoons of chickpea flour

1 1/2 cup soy milk

1/4 cup nutritional yeast

1 and 1/2 cup of cashews

1/2 cup water and 1 tablespoons

2 tablespoons of  lemon juice

Optional: vegan cheese

Melt margarine, stir in flour and slowly add soy milk over low heat.

Grind Cashews with 1/2 cup water in food processor and then mix into flour mixture with nooch and lemon juice and remaining 1 tablespoon of water. Stir over low heat until combined. Sprinkle with vegan cheese. We had a tablespoon leftover in the fridge, but I don't think it made much of a difference.

Layer lasagna by placing tofu sheets on bottom, then place vegies on top, then cashew cream then repeat.

Bake for approximately 35 minutes at 200 degrees.

Next time, we will do a few things differently, like cut the tofu thinner so that it's nice and crispy and double the sauce so that there is enough for the top and the middle layers.

My mother in law cooks lots of amazing vegan friendly dishes, one of them is a lasagna which uses tofu slices instead of regular lasagna sheets. She never follows recipes or writes down what she makes. So we tried to recreate it tonight under her guidance and the result is pretty good. You can use any sliced vegies, for example the typical filling like eggplant, pumpkin, spinach etc. We tried to use up our leftover vegie box contents so we only had broccoli and carrots. We were very pleased with ourselves, it actually worked and tasted great. Like any lasagna there are a few parts but is worth the effort.

Dianne's Tofu Sheet Lasagna

Tofu layer:

2 packets of tofu

2 tablespoons of chicken stock

Cut tofu into slices, sprinkle with chicken stock and lightly fry both sides.

Veg layer: (can use other vegies)

1 500ml jar of tomato pasta sauce

3 large carrots, chopped

1 broccoli, chopped

Stir fry carrots and broccoli until tender. Mix in pasta sauce.

Cashew Cream (please double the recipe to have two layers)-this was inspired by the tempting tempeh and tofu for two recipes:

3 tablespoons of vegan margarine

 3 tablespoons of chickpea flour

1 1/2 cup soy milk

1/4 cup nutritional yeast

1 and 1/2 cup of cashews

1/2 cup water and 1 tablespoons

2 tablespoons of  lemon juice

Optional: vegan cheese

Melt margarine, stir in flour and slowly add soy milk over low heat.

Grind Cashews with 1/2 cup water in food processor and then mix into flour mixture with nooch and lemon juice and remaining 1 tablespoon of water. Stir over low heat until combined. Sprinkle with vegan cheese. We had a tablespoon leftover in the fridge, but I don't think it made much of a difference.

Layer lasagna by placing tofu sheets on bottom, then place vegies on top, then cashew cream then repeat.

Bake for approximately 35 minutes at 200 degrees.

Next time, we will do a few things differently, like cut the tofu thinner so that it's nice and crispy and double the sauce so that there is enough for the top and the middle layers.

reade more... Résuméabuiyad

Veggie Kitchen-Chinese New Year Banquet

 We celebrated Chinese New Year by going to Veggie Kitchen with Richmond Bec, Cindy and Michael, Steph and the veganator. Since going gluten free, I had pretty much ruled out eating at Chinese restaurants since most of the vegetarian dishes center around gluten. So I was happy to see on their website that they can make some gluten free dishes if you call ahead in advance and give them notice.

We had the special Chinese new year banquet for $28. It included some Taiwanese blossoming tea which had a mild jasmine flavour.

Then some lettuce delight, I got my own version of this, I think the only difference was that everyone else got some sort of shredded dried mock meat on top. It contained  tiny bits of tofu, ground nuts, and enoki mushrooms. I enjoyed the crunchy texture and flavour.  On the right you can also see the apple sprout soymilk, which had a homemade type texture and taste.

Next up was some lao sheng or yuesheng. The dish is supposed to bring good luck for the next year, it involves pouring sauce and everyone using their chopsticks together to stir it all together.  I wasn't sure about the mockmeat, so I gathered my share of everything else and put it in my bowl before everyone stirred. The other ingredients were: apple, wood ear mushrooms, cucumber, carrot, capsicum, and Toby thinks the stuff in the middle is Konjac. The sauce seemed to contain sesame oil, but I'm not sure what else. When mixed together though, the apple flavour definitely stands out.

Next up everyone got spring rolls and fried tofu. Instead of spring rolls I got my own version with tofu skin roll which had seaweed nicely rolled inside. I'm glad I didn't miss out on the deep fried action. The fried tofu was unlike everything I have eaten before it was super super dry and crunchy but was served with some soy sauce.

Here is a blurry pic of the inside of the tofu skin roll.

 Next we had pearl rice balls. These contained glutinous rice, tofu, celery and mushroom inside. These were a bit tricky to dip into the sauce but were delicious.

I also got my own version of special five element hot pot. Everyone got these unique looking hot pots which apparently tasted like mock meat whereas mine was like a wholesome vegie stew with included mushroom balls and tofu skin wrapped around pieces of vegie, mushroom and tofu. It was delicious and seemed a lot like the dish we had last time.

It was served with 'forbidden rice' which is actually black rice. Mine was the same except I didn't have the mock meat on top. By this stage I was super full, so Toby ended up finishing up my leftovers.

For dessert, we got to chose between the tang yuan or the tofu pudding, so we decided to have one of each and share with each other. I've never had tang yuan before and so was expecting the little balls to be crunchy, but instead they were soft and kind of gooey. They were made out of glutinous rice and sweet potato and covered with soy flour, although I don't think I would have guessed that sweet potato was involved. They were served with home made strawberry sauce and what I suspect to be so good ice cream. This was excellent!

I also loved the tofu pudding. Toby and I used to eat versions of this with red beans in Hong Kong, but I could see if you weren't used to cold tofu desserts it might be a bit weird.  Since it's basically cold silken tofu, with sweet syrup and red beans.

I'm still so surprised that they managed to do it, make Chinese food gluten free for me! I'm guessing since I haven't been sick that they didn't accidentally poison me with gluten either. It did mean that I got different versions of a few of the dishes but I didn't feel left out at all.

Overall we both loved our meal and thought it was good value since even Toby was full. I'm still very grateful that I could eat a Chinese banquet. You can read our last review here.

To read other reviews see-wheres the beef, mister nice guy cupcakes,
never an idol moment  and Vegan-the vegan.

Veggie Kitchen
159 St George Rd
Northcote
9489 2120

P.S: Gong Hei Fat Choi!

 We celebrated Chinese New Year by going to Veggie Kitchen with Richmond Bec, Cindy and Michael, Steph and the veganator. Since going gluten free, I had pretty much ruled out eating at Chinese restaurants since most of the vegetarian dishes center around gluten. So I was happy to see on their website that they can make some gluten free dishes if you call ahead in advance and give them notice.

We had the special Chinese new year banquet for $28. It included some Taiwanese blossoming tea which had a mild jasmine flavour.

Then some lettuce delight, I got my own version of this, I think the only difference was that everyone else got some sort of shredded dried mock meat on top. It contained  tiny bits of tofu, ground nuts, and enoki mushrooms. I enjoyed the crunchy texture and flavour.  On the right you can also see the apple sprout soymilk, which had a homemade type texture and taste.

Next up was some lao sheng or yuesheng. The dish is supposed to bring good luck for the next year, it involves pouring sauce and everyone using their chopsticks together to stir it all together.  I wasn't sure about the mockmeat, so I gathered my share of everything else and put it in my bowl before everyone stirred. The other ingredients were: apple, wood ear mushrooms, cucumber, carrot, capsicum, and Toby thinks the stuff in the middle is Konjac. The sauce seemed to contain sesame oil, but I'm not sure what else. When mixed together though, the apple flavour definitely stands out.

Next up everyone got spring rolls and fried tofu. Instead of spring rolls I got my own version with tofu skin roll which had seaweed nicely rolled inside. I'm glad I didn't miss out on the deep fried action. The fried tofu was unlike everything I have eaten before it was super super dry and crunchy but was served with some soy sauce.

Here is a blurry pic of the inside of the tofu skin roll.

 Next we had pearl rice balls. These contained glutinous rice, tofu, celery and mushroom inside. These were a bit tricky to dip into the sauce but were delicious.

I also got my own version of special five element hot pot. Everyone got these unique looking hot pots which apparently tasted like mock meat whereas mine was like a wholesome vegie stew with included mushroom balls and tofu skin wrapped around pieces of vegie, mushroom and tofu. It was delicious and seemed a lot like the dish we had last time.

It was served with 'forbidden rice' which is actually black rice. Mine was the same except I didn't have the mock meat on top. By this stage I was super full, so Toby ended up finishing up my leftovers.

For dessert, we got to chose between the tang yuan or the tofu pudding, so we decided to have one of each and share with each other. I've never had tang yuan before and so was expecting the little balls to be crunchy, but instead they were soft and kind of gooey. They were made out of glutinous rice and sweet potato and covered with soy flour, although I don't think I would have guessed that sweet potato was involved. They were served with home made strawberry sauce and what I suspect to be so good ice cream. This was excellent!

I also loved the tofu pudding. Toby and I used to eat versions of this with red beans in Hong Kong, but I could see if you weren't used to cold tofu desserts it might be a bit weird.  Since it's basically cold silken tofu, with sweet syrup and red beans.

I'm still so surprised that they managed to do it, make Chinese food gluten free for me! I'm guessing since I haven't been sick that they didn't accidentally poison me with gluten either. It did mean that I got different versions of a few of the dishes but I didn't feel left out at all.

Overall we both loved our meal and thought it was good value since even Toby was full. I'm still very grateful that I could eat a Chinese banquet. You can read our last review here.

To read other reviews see-wheres the beef, mister nice guy cupcakes,
never an idol moment  and Vegan-the vegan.

Veggie Kitchen
159 St George Rd
Northcote
9489 2120

P.S: Gong Hei Fat Choi!

reade more... Résuméabuiyad

Lazy Day Peanut Noodle Salad

I hate lettuce based salads but am happy to have salads which involve grains, beans etc particularly when the weather reaches 40 degrees.

This salad is appropriately named Lazy Day Peanut Noodle Salad by 101 cookbooks. It thankfully lives up to the title, it's so easy. We made a few substitutions using smoked tofu and rice noodles instead of soba noodles. Why do soba noodles always seem to contain wheat?  We also didn't use onions or peanuts. We also ended up adding more sauce.

Lazy Day Noodle Salad by 101 Cookbooks

1 8 ounce package soba noodles (use rice noodles to make gf)
1 bunch asparagus spears, ends trimmed then cut into 1/2-inch segments (we used broccoli)
3/4 cup creamy peanut butter
1/4 cup (brown) rice vinegar
2 cloves garlic, crushed and chopped
drizzle of toasted sesame oil
big pinch of crushed red pepper flakes
1/4-1/2 cup hot water
1 small bunch of spring onions or scallions, thinly sliced (we skipped this)
1/2 cup peanuts (we also skipped this)
12 ounces extra-firm (organic) tofu, cut into small cubes (use smoked tofu)

Big a large pot of water to a boil. Boil the noodles per package instructions.In the last minute or so of cooking toss in the asparagus. Drain noodles and asparagus, run under cold water for about a minute to stop cooking, and set aside.
Make the peanut dressing by combining the peanut butter, rice vinegar, garlic, sesame oil, red pepper flakes, and a big pinch of salt in a medium bowl. Thin with hot water - the amount you'll need depends on the original consistency of your peanut butter. I like it the consistency of a thin (non-Greek) yogurt. Taste and season with a bit more salt if needed.
Gently toss the noodles, asparagus, spring onions, peanuts, and tofu with a big splash of the dressing. Add more dressing a bit at a time, until the salad is dressed to your liking, reserving any extra for another use. Taste, sprinkle with more salt if needed, and enjoy!

I hate lettuce based salads but am happy to have salads which involve grains, beans etc particularly when the weather reaches 40 degrees.

This salad is appropriately named Lazy Day Peanut Noodle Salad by 101 cookbooks. It thankfully lives up to the title, it's so easy. We made a few substitutions using smoked tofu and rice noodles instead of soba noodles. Why do soba noodles always seem to contain wheat?  We also didn't use onions or peanuts. We also ended up adding more sauce.

Lazy Day Noodle Salad by 101 Cookbooks

1 8 ounce package soba noodles (use rice noodles to make gf)
1 bunch asparagus spears, ends trimmed then cut into 1/2-inch segments (we used broccoli)
3/4 cup creamy peanut butter
1/4 cup (brown) rice vinegar
2 cloves garlic, crushed and chopped
drizzle of toasted sesame oil
big pinch of crushed red pepper flakes
1/4-1/2 cup hot water
1 small bunch of spring onions or scallions, thinly sliced (we skipped this)
1/2 cup peanuts (we also skipped this)
12 ounces extra-firm (organic) tofu, cut into small cubes (use smoked tofu)

Big a large pot of water to a boil. Boil the noodles per package instructions.In the last minute or so of cooking toss in the asparagus. Drain noodles and asparagus, run under cold water for about a minute to stop cooking, and set aside.
Make the peanut dressing by combining the peanut butter, rice vinegar, garlic, sesame oil, red pepper flakes, and a big pinch of salt in a medium bowl. Thin with hot water - the amount you'll need depends on the original consistency of your peanut butter. I like it the consistency of a thin (non-Greek) yogurt. Taste and season with a bit more salt if needed.
Gently toss the noodles, asparagus, spring onions, peanuts, and tofu with a big splash of the dressing. Add more dressing a bit at a time, until the salad is dressed to your liking, reserving any extra for another use. Taste, sprinkle with more salt if needed, and enjoy!

reade more... Résuméabuiyad

Lemon Pie

After tasting and loving Brunswick Bec's lemon pie at the mini potluck I thought it would be perfect dish to serve my family. The recipe is from Lynda Stoner's cookbook and is called Dawn's lemon pie.

1 cup cookie crumbs (use g/f)
1/4 cup brown sugar
1/4 cup margarine
1 cup white sugar
1/2 cup soy milk
1/2 cup OJ
1/2 cup cornstarch (make sure it's gf)
1/4 teaspoon salt
1/2 cup lemon juice
2 tablespoons lemon zest
1 tablespoon of vegan margarine

Preheat oven to 160 degrees. Combine cookie crumbs, brown sugar and margarine. Press into 20cm dish and bake for 10 minutes, allow to cool. Whisk sugar, soy milk, OJ, salt and cornstarch in saucepan. Stir over medium heat until thick then let it boil for a minute. Remove from heat, and stir in lemon zest, juice and margarine. Pour lemon filling into crust and let set. It took a few hours to set, although that may have been slowed down by me repeatedly opening the fridge to check.

I used the outback animal crackersto make the crust.

I loved this but I think it was too lemony for my family. It was quite tart but also quite sweet. Next time I might put it in a pie plate since it looks so flat in the cake tin and on a plate. You can't really tell from this picture, but the massive amount of corn starch results in a great gelatinous texture.

After tasting and loving Brunswick Bec's lemon pie at the mini potluck I thought it would be perfect dish to serve my family. The recipe is from Lynda Stoner's cookbook and is called Dawn's lemon pie.

1 cup cookie crumbs (use g/f)
1/4 cup brown sugar
1/4 cup margarine
1 cup white sugar
1/2 cup soy milk
1/2 cup OJ
1/2 cup cornstarch (make sure it's gf)
1/4 teaspoon salt
1/2 cup lemon juice
2 tablespoons lemon zest
1 tablespoon of vegan margarine

Preheat oven to 160 degrees. Combine cookie crumbs, brown sugar and margarine. Press into 20cm dish and bake for 10 minutes, allow to cool. Whisk sugar, soy milk, OJ, salt and cornstarch in saucepan. Stir over medium heat until thick then let it boil for a minute. Remove from heat, and stir in lemon zest, juice and margarine. Pour lemon filling into crust and let set. It took a few hours to set, although that may have been slowed down by me repeatedly opening the fridge to check.

I used the outback animal crackersto make the crust.

I loved this but I think it was too lemony for my family. It was quite tart but also quite sweet. Next time I might put it in a pie plate since it looks so flat in the cake tin and on a plate. You can't really tell from this picture, but the massive amount of corn starch results in a great gelatinous texture.

reade more... Résuméabuiyad

Bulletin Janvier 2011

Si vous êtes adhérent à notre association PALCF (donc à jour de votre cotisation 2011) sur simple demande de votre part par courriel à PALCF@online.fr , nous vous adresserons le dernier bulletin de janvier 2011.

Si vous êtes adhérent à notre association PALCF (donc à jour de votre cotisation 2011) sur simple demande de votre part par courriel à PALCF@online.fr , nous vous adresserons le dernier bulletin de janvier 2011.

reade more... Résuméabuiyad