1 Nico Rosberg Mercedes 1:36.067
2 Lewis Hamilton Mercedes 1:36.443
3 Valtteri Bottas Williams 1:36.906
4 Felipe Massa Williams 1:37.205
5 Daniel Ricciardo 1:37.244
6 Fernando Alonso Ferrari 1:37.610
7 Jenson Button McLaren 1:37.655
8 For. Magnussen McLaren 1:37.706
9 Kimi Raikkonen Ferrari. 1:37.804
10 Adrian Sutil, Sauber. 1:38.810
11 Pastor Maldonado Lotus 1:38.467
12 Sergio Perez Force India 1:38.554
13 Nothing. Hulkenb. Force India 1:38.598
14 Daniil Kvyat STR. 1:38.699
15 Jean-Eric Vergne STR. 1:39.250
16 Esteban Gutierrez, Sauber 1:39.555
17 Sebastian Vettel Red Bull 1:39.621
18 Romain Grosjean Lotus 1:39.679

Pos No Driver Team Time/Retired
1 44 Lewis Hamilton Mercedes 1:39.941
2 6 Nico Rosberg Mercedes 1:40.233
3 22 Jenson Button McLaren. 1:40.319
4 26 Daniil Kvyat STR. 1:40.88
5 20 Kevin Magnussen McLaren 1:40.987
6 14 Fernando Alonso Ferrari 1:41.065
7 1 Sebastian Vettel Red Bull 1:41.463
8 40 Felipe Nasr Williams. 1:41.545
9 27 Nico Hulkenberg Force India 1:41.722
10 38 Max Verstappen STR 1:41.785
11 19 Felipe Massa Williams 1:41.907
12 7 Kimi Raikkonen, Ferrari 1:41.965
13 13 Pastor Maldonado Lotus 1:42.321
14 99 Adrian Sutil, Sauber. 1:42.333
15 11 Sergio Perez Force India1:42.359
16 21 Esteban Gutierrez, Sauber. 1:42.516
17 3 Daniel Ricciardo Red Bull 1:42.598
18 8 Romain Grosjean Lotus. 1:43.229

4 slices of pickled cucumber
1 ¼ dl majonäs
1 msk ketchup
1 msk American yellow Senapes
¼ tsp vitlökspulver
¼ tsk paprikapulver
1 pinch of cayenne pepper

Finely chop the cucumber and mix with other ingredients in a bowl. Whisk the dressing until well mixed and set in the fridge for a while before serving.

Ingredients
2 tablespoon whole white pepper
0.5 tablespoons green pepper
1 st schalottenlök (peeled, finely chopped)
0.5 tablespoons finely chopped Estragon
2 tablespoons brandy
1 dl rödvin
2 cup cream
3 dl reducerad, hemgjord veal stock (or diluted from concentrated) )

Do this
Roast the pepper in the oven at 150 degrees in 10 min or in a hot, torr panna, shock then coarsely in a mortar.
Schalottenlöken milling, green pepper, Estragon and a bit of the roasted vitpepparen.
I SLA lite Olja, turn the veal stock, red wine, konjac.
OBS! If using concentrated fund the bottle, you have to dilute it according to the package so that you get 3 dl buljong.

Serves: 4 // Prep time: 20 minutes | Grilling time: 8 to 10 minutes

INGREDIENTS

MAYO

⅓ cup mayonnaise
⅓ cup crumbled blue cheese
2 teaspoons cider vinegar
1 teaspoon hot pepper sauce
½ rib celery, cut crosswise into thin slices
PATTIES

1-¼ pounds ground chicken, preferably thigh meat
½ cup panko bread crumbs
3 tablespoons hot pepper sauce
2 tablespoons finely chopped fresh chives
½ teaspoon kosher salt
Extra-virgin olive oil
4 hamburger buns, split
4 large leaves iceberg lettuce, thinly sliced
INSTRUCTIONS

Combine the mayo ingredients, except the celery, and mash well with a fork. Stir in the celery. Cover and refrigerate until ready to use.

Mix the patty ingredients, and then gently form four patties of equal size, each about 1 inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of the patties to prevent them from forming a dome as they cook. Refrigerate the patties until ready to grill.

Prepare the grill for direct cooking over medium heat (350° to 450 ° F).

Brush the patties with oil, and then grill over direct medium heat, with the lid closed, until fully cooked (165°F), 8 to 10 minutes, turning once. During the last 30 seconds to 1 minute of grilling time, toast the buns, cut side down, over direct heat.

Spread the cut side of each bun with the blue cheese mayo, and then top with lettuce and a patty. Serve warm.

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1. Stretch out your arm, slightly curved. The hand is the first thing that hits the water (attempts to do it smoothly without splashing and splashing). Only when the arm is below the surface stretching it out straight.

2. Try to grab the water with the forearm and hand (Think of them as a paddle that pushes the water away). Dr. firearm bakat, with a relaxed hand, but with force in armtaget.

3. When your hand is at hip height, turn up the little finger, pulls the arm toward the surface and then up into the air with bent elbow.

4. New tag. Advance the arm you just swum with. Do it quickly but was relaxed in the arm and hand to avoid spilling the power and energy.

News on technology
BREATHING
Keep your gaze directed downward while swimming. When you inhale, lift your head as little as possible and try to just turn up the face - sideways - above the surface while lifting arm. Then, hold the lighter body straight, legs do not sink and swim more efficient. Try to breathe every other stroke or every third.

LEGS
Raka ha ben, stretched ankles and kicking in small, rap Dodge - alternately.

TRUNK
The power should come from the hips and torso to be strong and lightweight tense.

Sources: "Swimming for you" by Per Englund and Daniel Lönnberg, "Train for the race year round" of Jonas Liss Janis, Gustav Ström