Saturday, March 29, 2008

Chikan Vids Model Name

My first truffles


My first test of chocolates, homemade
... I combine a disaster, but I must say that the number of recipes in this collection (in conjunction with Women's Modern Encyclopedia), this time I also ensured the result ...

The ingredients needed are:

truffles coffee


50 g of milk chocolate

100 g of dark chocolate

5 dl cream


15 g butter 1 tablespoon instant coffee (for the variant to the bar)


rum truffles


75 g of milk chocolate
75 g of dark chocolate

5

dl cream 25 g butter 1 tablespoon

rum

Both cocoa and


For rum truffles : You start by chopping the chocolate with the knife. Pour cream and butter in a saucepan and bring to boil. Once everything is well blended, remove from heat and add chocolate.

Set aside and cool. Mix for few seconds and when the mixture densification add the rum, mix again and refrigerate to solidify.


Finally you make small heaps on baking paper and refrigerate one hour.


For truffles with coffee : chop the chocolate in a saucepan bring butter, cream and instant coffee and stir. Remove from heat and add chocolate. You can rest and cool. Working, stirring for a few seconds and put in fridge for 1 hour.


With your hands make small balls and a plate rotolatele in cocoa powder (you can also use the chopped nuts or colored sprinkles)


Chikan Vids Model Name

My first truffles


My first test of chocolates, homemade
... I combine a disaster, but I must say that the number of recipes in this collection (in conjunction with Women's Modern Encyclopedia), this time I also ensured the result ...

The ingredients needed are:

truffles coffee


50 g of milk chocolate

100 g of dark chocolate

5 dl cream


15 g butter 1 tablespoon instant coffee (for the variant to the bar)


rum truffles


75 g of milk chocolate
75 g of dark chocolate

5

dl cream 25 g butter 1 tablespoon

rum

Both cocoa and


For rum truffles : You start by chopping the chocolate with the knife. Pour cream and butter in a saucepan and bring to boil. Once everything is well blended, remove from heat and add chocolate.

Set aside and cool. Mix for few seconds and when the mixture densification add the rum, mix again and refrigerate to solidify.


Finally you make small heaps on baking paper and refrigerate one hour.


For truffles with coffee : chop the chocolate in a saucepan bring butter, cream and instant coffee and stir. Remove from heat and add chocolate. You can rest and cool. Working, stirring for a few seconds and put in fridge for 1 hour.


With your hands make small balls and a plate rotolatele in cocoa powder (you can also use the chopped nuts or colored sprinkles)


Wednesday, March 26, 2008

What Are Good Quotes For Picnik

A site spiluccare ...

still like the idea of \u200b\u200bwandering around the web and discover new angles in which to explore tools, recipes and cooking equipment ... Here's also a section where I found the blog of a fantastic cook (FrancescaV are always my favorite!) And many other bloggers who have real treasures of sites ... So
is to discover ... www.cookingshop.it

What Are Good Quotes For Picnik

A site spiluccare ...

still like the idea of \u200b\u200bwandering around the web and discover new angles in which to explore tools, recipes and cooking equipment ... Here's also a section where I found the blog of a fantastic cook (FrancescaV are always my favorite!) And many other bloggers who have real treasures of sites ... So
is to discover ... www.cookingshop.it

Friday, March 21, 2008

What Are African Dance Costumes Called

Spring ... Pastiera! Back


Return to the stove coincides with the preparations for Passover, and saw that my journey took me from the Eternal City on the slopes of Vesuvius, as a further proof of " naturalization "that does not try a must with the local cuisine, which provides for the preparation of one and the same cake that is nothing if not the very essence of the Neapolitan Easter?
PASTIERA grips with is a bit 'as you presume to be able to imitate the grandmother in the kitchen, so I ask "sorry" in advance, because being the first time I peered over several cookbooks and then I was having a recipe based on on DVD (Italy's Gambero Rosso - Il Sole 24 ore - Campania), but are still far from the visual results they seek ...
recipe for 12 people
For the pastry 300g flour - 150g butter - 150g sugar - 2 egg yolks, a pinch of
salt For the filling 400g cooked corn - 500g ricotta cheese - 100 ml milk - 200g sugar - 3 eggs - 4 tablespoons orange flower water - the zest of an orange - 100g candied orange peel - a teaspoon of vanilla extract - a pinch of salt - cinnamon
tools to keep on hand: a tin of 28 cm to 4 cm edges, serrated pasta wheel size

It shall prepare, with ingredients weighed, the pastry by hand or using a food processor, and be careful to use only the yolks of eggs to get a dough that is elastic and does not cook too once filled. Leave to stand for an hour at the bottom of the refrigerator and continue with the preparation of the filling.
In a saucepan heat the milk is made by boiling and adding the corn to soften the fire is out. It blends together for a few seconds and allow to cool. In a large bowl, work the sugar with the eggs (I tend to always whisk the eggs to grow the cake in the oven). You add the sieved cottage cheese, and to follow, vanilla, flavors of wildflower and orange, the orange peel and lime peel cut into small pieces, and finally the orange peel and for those who prefer the cinnamon.
Prepare the pastry for the bottom of the cake, making it adhere well to the edges of the dough, pour the mixture and care of the strips are placed (3-4) of pastry cut with serrated wheel (that of the ravioli to understand) on the surface of the cake. It
bake for one hour at 180 degrees and if you have a cake pan with sides that open, certainly is preferable!
I like all the tests, I only did half the recipe, to avoid a binge Pastiera bad and I made some slight variations by virtue of the testimonies of people who cultivate this sweet (thanks to Don Vincenzo send me with his stories fans, the traditions of this land that I love more every day) ...
Variants: In
pastry I added some grated lemon peel to accentuate filled with the aroma of spring.
addition to vials of orange flavor, aroma Millefiori I bought and I have used both species, favoring the first (2 vials of orange, a wildflower). And since the pastiera is the triumph of spring coming, I pulled down my hand and decided to add in addition to the candied orange peel, even that of cedar, shredding everything in order to confuse the palate and do exercise in the identification of individual fruits. Also, if you want a
Pastiera "flowers and fruits" avoid using a pinch of cinnamon as I love his impact in the sweet, covers everything else and prevents you from fully appreciating the end result ...
Let the cake rest for a day at least ... And just in time to serve, remove the cake ... As for all the long lines, you'll see that your patience will be rewarded!
It is said that the nuns were right to try for first in this cake, and even before the Passover, was born just a cake to celebrate the advent of spring, came into a house that has just finished cooking Pastiera, and you get the feeling of being in a garden ...

What Are African Dance Costumes Called

Spring ... Pastiera! Back


Return to the stove coincides with the preparations for Passover, and saw that my journey took me from the Eternal City on the slopes of Vesuvius, as a further proof of " naturalization "that does not try a must with the local cuisine, which provides for the preparation of one and the same cake that is nothing if not the very essence of the Neapolitan Easter?
PASTIERA grips with is a bit 'as you presume to be able to imitate the grandmother in the kitchen, so I ask "sorry" in advance, because being the first time I peered over several cookbooks and then I was having a recipe based on on DVD (Italy's Gambero Rosso - Il Sole 24 ore - Campania), but are still far from the visual results they seek ...
recipe for 12 people
For the pastry 300g flour - 150g butter - 150g sugar - 2 egg yolks, a pinch of
salt For the filling 400g cooked corn - 500g ricotta cheese - 100 ml milk - 200g sugar - 3 eggs - 4 tablespoons orange flower water - the zest of an orange - 100g candied orange peel - a teaspoon of vanilla extract - a pinch of salt - cinnamon
tools to keep on hand: a tin of 28 cm to 4 cm edges, serrated pasta wheel size

It shall prepare, with ingredients weighed, the pastry by hand or using a food processor, and be careful to use only the yolks of eggs to get a dough that is elastic and does not cook too once filled. Leave to stand for an hour at the bottom of the refrigerator and continue with the preparation of the filling.
In a saucepan heat the milk is made by boiling and adding the corn to soften the fire is out. It blends together for a few seconds and allow to cool. In a large bowl, work the sugar with the eggs (I tend to always whisk the eggs to grow the cake in the oven). You add the sieved cottage cheese, and to follow, vanilla, flavors of wildflower and orange, the orange peel and lime peel cut into small pieces, and finally the orange peel and for those who prefer the cinnamon.
Prepare the pastry for the bottom of the cake, making it adhere well to the edges of the dough, pour the mixture and care of the strips are placed (3-4) of pastry cut with serrated wheel (that of the ravioli to understand) on the surface of the cake. It
bake for one hour at 180 degrees and if you have a cake pan with sides that open, certainly is preferable!
I like all the tests, I only did half the recipe, to avoid a binge Pastiera bad and I made some slight variations by virtue of the testimonies of people who cultivate this sweet (thanks to Don Vincenzo send me with his stories fans, the traditions of this land that I love more every day) ...
Variants: In
pastry I added some grated lemon peel to accentuate filled with the aroma of spring.
addition to vials of orange flavor, aroma Millefiori I bought and I have used both species, favoring the first (2 vials of orange, a wildflower). And since the pastiera is the triumph of spring coming, I pulled down my hand and decided to add in addition to the candied orange peel, even that of cedar, shredding everything in order to confuse the palate and do exercise in the identification of individual fruits. Also, if you want a
Pastiera "flowers and fruits" avoid using a pinch of cinnamon as I love his impact in the sweet, covers everything else and prevents you from fully appreciating the end result ...
Let the cake rest for a day at least ... And just in time to serve, remove the cake ... As for all the long lines, you'll see that your patience will be rewarded!
It is said that the nuns were right to try for first in this cake, and even before the Passover, was born just a cake to celebrate the advent of spring, came into a house that has just finished cooking Pastiera, and you get the feeling of being in a garden ...

Thursday, March 13, 2008

Evolution Of Business Powerpoint Presentation

is a bit like cooking ...

And I admit that I miss talking to proven recipes and improvised ones, I miss the fact that among the first chefs I worked and now they can finally take pen and paper and spend more time in the kitchen ... I miss the femininity in the kitchen, read the rumors that they lightened the whole day, I miss that smell good blog and I'll be back to read, beandomi to be back to host a world so perfect ...
So I'm back ...

Evolution Of Business Powerpoint Presentation

is a bit like cooking ...

And I admit that I miss talking to proven recipes and improvised ones, I miss the fact that among the first chefs I worked and now they can finally take pen and paper and spend more time in the kitchen ... I miss the femininity in the kitchen, read the rumors that they lightened the whole day, I miss that smell good blog and I'll be back to read, beandomi to be back to host a world so perfect ...
So I'm back ...