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Monday, January 23, 2012

Pastafrola

Posted by Martin Descalzi, London at Monday, January 23, 2012

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Labels: argentina, goiaba, membrillo, pastafrola, quince jelly, torta

1 comment:

CleoJune 9, 2012 at 12:55 PM
Huuum, que delicia, adoooro goiabada. Doce com goiabada então #tudodebom
Receita please :-)
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Martin Descalzi, London: Occasional chef. Too lazy to write the recipes, but too proud not to show the pictures.

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