My Rc Helicopter Gear Crash

Boar jugged, orange and olives. Meringues

Needless to tell you how good with olives and oranges, you know for sure!
What you may not know is what they are all good with wild boar!

The idea has given me her aunt's boyfriend (who I swear unstitching not miss a trick in the kitchen with a knife to her throat, hihi), but when I eat out active my detector for ingredients, so I dug up now!
The olives I put my own free will, are too well with the meat well prepared, no matter from orange ...

Then taking up a post of Air, which said that at times his body "calls for" certain foods just asked them, tell them I eat olives and orange salad with red for almost a week! : D

I thought to participate in the contest with this recipe of Cinzia citrus, since I have seen that there is the category of traditional recipes .. . I would say that this boar and my risotto, it's mine! ^ ^
About ... you saw that awards ?! Spectacular, Cinzia're a legend! OO

For the initial preparation of the wild boar, and if you prefer the second one first, maybe because you have a little meat, I refer you to this post , recipe for wild boar meat sauce.
I recommend, it is important, if you have not never cooked before, you might throw it!
The marinade can also be done with red wine, the meat will be a little 'more colorful and the flavor will be a little stronger. :)

BOAR IN PSALM, OLIVE AND ORANGE.
Ingredients (for 4 people approx):
1 kg of wild boar, cleaned, pickled and made into cubes, approximately;
1 small onion, 2 carrots
;
1 large stalk of celery;
odors from the garden: rosemary, marjoram, thyme, juniper berries (you can add what you want, but I would avoid the sage);
the peel of a small orange;
a glass and a half white wine;
a ladle of broth;
extra virgin olive oil, 1 tablespoon of butter, salt, pepper, chili pepper to taste;
a spoonful of flour;
E. ..
caserece black olives in oil, to taste.

Take the wild boar directly from the marinade, throw all the smells and drain.
In a non stick pan (if you have clay is fantastic!;)) You heat the oil with the butter, and buttateci in the fried onion, chopped celery and carrots according to your taste.
When they are softened, add the diced wild boar, wine and let evaporate.

When evaporated, add the herbs, tied with a kitchen string to a handle of the pot: it is very convenient to be able to remove without sweat pores, the aroma is wonderful anyway! It 's a trick I've learned why do not all like (I do!) Find the leaves of rosemary in the dish. Finally add the juniper. Of course you can simply break them coarsely and add them to meat in pan or immediately thereafter.
Remove the peel from orange, being careful not to take the white part, and at this point you can do in two ways (for the same reason odor) you chop it very finely and add to meat along with the odors, or left whole, boil it with the strap and remove it before serving the dish.

Bring cooking, adding, if needed, a ladle of broth or water. The more you cook
more is good (I would say at least 2-3 hours on low heat), but watch out: if the animal is young and flake the flesh can do the effect too boiled potato. If the animal is old but it can harden.
is fine cook on several occasions, the sauce will flavor and congeals better!
Example: I have served as a main dish for lunch. I cooked the evening before and the morning after I put on the fire for half an hour.

Just before removing the boar from the heat, add the tablespoon of flour (makes better thicken the sauce) and olives.

If necessary remove any twigs of rosemary / marjoram and bay leaves.
Serve hot, the pot where you cooked.

Then, the usual reasons: either you can omit the olives, if you do not like, the orange peel, but I assure you that the pot loses a lot without it.
This is not the Psalms to the Tuscan, which includes the addition of tomato sauce and / or dark chocolate.
The photograph moved (as usual): I hope she loves me even if I've got a damn camera decent!
only notice that I was done by the expert (the hunter of wild boar) was that the sauce has dried a little, had to be a little more 'on fire.
I would say that I shot for the rest, because he wants to prepare the rest of what he has in the freezer ...
A very satisfying indeed!
The orange, I swear, it's perfect.

With this recipe yet participate seguitissimo (brava!) Cynthia contest, "Citrus".



I invite you to peek at the recipe for lemon meringue pie (which I'll soon know! Hihi!) that is Sara, a college friend of mine, look how good !? ^ ^

Besitooos!
Babi

Bluegill Sunfish Sales

simple. March 11, 2011



What's better to be prepared to recover the advanced egg cream?

Merighi I love .. crispy, sweet simple meringues. Simple more to say than to actually cook!

How often burnt, undercooked, not at all cooked, pink / brown, squashed, etc. etc. ..

Obviously I do not doubt to be denied when it comes to making things easier, it's a curse! :)

But they, after many attempts lately I always succeed. Hallelujah!

The secret is patience. The lighting on the kitchen gave me a baker of Sarnano, which is always a thousand cupcakes: I told her, after baked, turn off the oven, make the meringues in the oven and leave off all afternoon, and then resumes the next day.

Now I do not know yours, but my meringues a day after a bit 'lost ... then I like firm and white, sometimes instead bought the oven are hard and brown.

course, as usual, the picture is not much (my camera-crazy-all free to decide everything, even when shooting), but they are small, firm and white.

There can be glimpsed behind the rest of the biscuits I had done a bit 'of days ago, the only surviving because they were left without cover with chocolate. But then yesterday Michele has had a manic attack of hunger, so goodbye goodbye biscuits and meringues. : D

can add to the mixture according to taste cocoa, almonds, cinnamon, as well as colors and more. I like it, natural.

are the so-called French meringues! ^ ^

The whites always do when I advanced in this case I had advanced from the cream of the trifle I made for my father's birthday, which I also meringue on the surface. The post it soon.

Here are meringhine.

is not a real recipe, just a list of instructions .. :)

Someone puts the lemon (for whitening), salt, spices, etc etc. I will not do anything and I love them.

MERINGUES SIMPLE.

Ingredients (use the aspect ratio):

5 egg whites at room temperature (without any trace of egg yolk);

230 g powdered sugar (maybe the home-made ^ ^).

I use the robot to mount the egg whites, of course it's the same power of whips.

Whip the egg whites, long time, and not exactly at full speed. As they mounted, add the powdered sugar in spoonfuls and dust.

If you want to add something do it now, when only whites are well secured.

When the dough is ready, put it in a piping bag or syringe for cakes (my grandmother was a spoon) and formed the meringues on a pair of plates covered with parchment paper.

The more you do little dry at first, then adjust the size over time you have.

Time: rather than have to cook dry. The most suitable temperature is 80-90 ° C, oven warmed up for about 3-4 hours, even if they are very large 5.

Sometimes you go to check if they harden. Tiratene an outside, open it and inside is dry if they are ready. :)

You can also use this dough to make the disks, rectangles, or large, to be cut then be used to compose more elaborate desserts.

Good sweetness!

Besitos!

Babi

Freeze Skin Tags On Dogs

http://www.youtube.com/watch?v=rtfYD_i1u-0

a bitch I feel damn lucky.

I'm shaking with anger and shame.

I wonder where we find the courage to complain about all of the children, parents, colds, tight shoes, too much of the study, money, the cold, the dough is too salty.

And meanwhile, the Earth's axis has shifted 10 cm.

We need an earthquake measuring 8.9 on monkeys to stop being hypocritical?

We are not able to cope with even a headache without complaining all the time. Imagine that. A complaining we are just good, very good. Not what they have faced, our grandparents would be able to trace.

We are too comfortable, too healthy, too rich, too beautiful, too lucky.

I feel like an idiot ... life with a blindfold, without knowing what are the real problems.

Sorry for my outburst. See images of the earthquake in Japan for me was like a stab in the heart. Maybe I needed this to realize how weak they are.

Everybody Hates Cutting School Song At End

eggs in lime [Marche].

me crazy Mmm the smell of tripe ... and that's it. Just the smell!

But the sweet smell of parmesan cheese and marjoram attracts me so much that I always end up micropezzetto a taste and then remind me that I do not like.

I can not help it!

Probably there will be more of "abnormal" that eat the tripe with his nose like me, so maybe you will like this recipe.

always made my grandmother, and was a somewhat 'different, and tastier to eat the "fried" for farming families who had so many eggs and little meat. ..

I am liked, are simple to do, without too many ingredients as I like, and then we wanted to remember my mother and I ... :)

recipe also reported on the collection of traditional recipes of Macerata, Recipes, memories, stories, Manuela Di Chiara and Lucilla.

EGGS IN tripe Macerata.

Ingredients (serves 4):

For the sauce

600 g of peeled tomatoes or chunks of tomato

1 clove garlic;

1 sprig of marjoram leaves, or alternatively, basil

salt, extra virgin olive oil, red pepper, to taste

For omelettes

6 eggs;

1 / 2 cup milk;

1 tablespoon flour;

a spoon of fresh grated pecorino;

a spoonful of grated Parmesan cheese;

nutmeg, to taste;

salt, pepper

E. ..

and pecorino or Parmesan cheese for grating.

Prepare the sauce of tripe by fry the garlic (if you do not like you can just crush it and remove it later) in a tablespoon of extra virgin olive oil. Add salt and add pepper to taste. Boil for a long time, why not be acid, and finally with abundant fragrant marjoram.

Prepare meanwhile the omelettes.

In a bowl lightly beat eggs with milk, flour, grated cheese (alternatively, you can also use only one of two) and a generous grating of nutmeg. Salt and pepper the mixture, then veiled oil a frying pan (24 cm in diameter or so) and 4-5 prepared omelettes, about half a centimeter thick, making them cook on both sides. Who is not practical to turn the omelet on the fly, can help with a lid, and slide the omelette on it and then reverse it back into the pan.

As will be warm, cut into strips, about two cm wide, however, to your taste. Throw in hot sauce and cook for a few minutes. Remove from heat and sprinkle with pecorino or Parmesan cheese (or both!) According to taste.

Serve immediately.

The old peasant recipes are in my opinion too often forget to make room for culinary complicated convoluted that stimulate the eyes, but, to me, are hungry to pass the tenth ingredient listed. I'm not a traditionalist convinced (my mother is enough for me for that), but I'm not even a lover of the kitchen complex. When I read a half page long list of ingredients, especially when it comes to salt, I already feel my stomach it closes.

few ingredients where possible all season, that are in harmony with each other, with a scent that is their natural scent, this is my kitchen ... :)

You will have already noticed from my hiding. Another test coming, of course.

I miss you! ^ ^

A besito a todos!

Babi

Best Budget 5.1 Receiver

White flour pasta sugar

Recently I have been eating the white flour in a nightclub in Savona and I was pleasantly surprised. Here's the recipe:

300g plain flour 1 cup olive oil

EVO (extra virgin olive oil) 1 liter of water

salt freshly ground black pepper to taste (optional)

Preparation

Dissolve the flour in and add a little salt. Remove any lumps sifting through it all. Leave to rest in a cool place at least 5 hours.

Preheat the oven at high temperature, pour the oil in the batter and then one or more trays. Mix well the oil and batter.

NB. thickness must be very low

Bake in hot oven, it will be ready when the above will have formed a golden crust.

serve hot with fresh black pepper to taste.

ovens home, unfortunately I do not reach high temperatures such as wood in any case, the typical copper baking pan is ideal for cooking porridge.

Get Rid Of Skin Tags On Dogs

Pizza!



was time to publish my recipe for pizza is not the first time and ask me the reference!

I ASK YOU AGAIN SORRY FOR THE PICTURES: my camera is broken and I'm broke ... : '(

Small premise is that the dough is perfect, does not exist or at least not yet I found it (sigh).

But so far is what has given me more satisfaction.

It 's very easy to handle because it is too wet, the pizza is pretty thin and cooked well, staying dry ... in my first attempts and I was a base for them shoes hard or super soggy and the dressing pierced.

The other problem is the dose of yeast is not true that the more you put more yeast rises, we say that maybe goes a bit 'faster, at least initially. The yeast (surely you all know) is a fungus that feeds on sugars that are fermented with gas production, and that is what the dough swells. Over the yeast ferments eat more.

But if there's time, it's as if you wanted to feed a rugby team with 500 g of pasta you eat, but always hungry after a while 'to stop because the sugars and ends Pizza gets a bad taste, not to mention that it is less digestible. My father feels his stomach with the variations of a minimum amount of yeast. Definitely will happen to you to eat pizza so.

I'm always trying to reduce as much as possible the dose of yeast, however, trying to maintain a working pretty fast, I can not stand there all day.

Salt, to give crunch to the dough part, slows down a bit 'rising, making the dough more large bubbles end.

You can add a little 'sugar, "giving it to feed" the yeast, that when they have more sugar (in addition to those issued by the degradation of starch present in flour), and easier to eat, ferment faster.

You can replace all or only a proportion of the wheat flour with barley flour / kamut, etc. ... The pizza will be more tasty. Is spelled kamut contain gluten, so there is still good for people with celiac disease. The gluten-free pizza is a company that I have not tried (: ().

I realized that he blew up a slew of information maybe boring, but definitely important.

If you want more info, write me at my facebook profile or ask in the comments, I will be happy to help ... not to mention too complicated, let's say, do not like / use to anyone.

this is the end the combination that I prefer to make pizza at home without too much effort nor special skills ... I have to thank once again the combination according to Julia, I have readjusted after several attempts. :)

I'll post some combination to even the condiments, I hope you'll like!

PIZZA (total preparation time of breaks, about 5 hours)

Ingredients (4 pizzas 28 cm in diameter, approximately):

500 g of flour;

15 g of yeast (count the pizza they put 8-9 grams, but the refrigerators at a constant temperature, which can not be said of my kitchen);

1 glass of warm water;

2-3 tablespoons of extra virgin olive oil;

a pinch of salt;

1 teaspoon sugar (optional).

If you use it the dough, I always prefer to do everything by hand (and break my arms).

do on a work surface a fountain with the flour, add sugar, then slowly pour the liquid a bit 'at a time, continuing to knead. Add another bit 'of water if you do not mix well, since much depends on the humidity of the flour. Do not worry if the dough seems a bit 'wet: dry out resting.

Put the dough in a bowl, cover with a cloth soaked in warm water and wrung out and let rise in a warm place.

let rise as much as possible, or at least make double the initial volume of the dough (to say: if you want to prepare for dinner, just after lunch and resume knead the dough an hour and a half, two before dinner) .

When will resume the leavened dough, put it on a work surface and divide into 4 balls. Roll out each of the 4 balls with the aid of a rolling pin or by hand directly into 4 pizza pans and let dough rise a little '. Just half an hour, but is more and more is better. Bucherellatele with a fork.

Preheat the oven to 200 ° C approx. Some ovens also how pizza (my no, of course). Ventilated so that you can put the pizza cook at once, but I recently I preferred the static mode, I think it becomes crisper and less dry. Obviously it takes more time.

Now they are ready to be cooked: do this.

PIZZA BIANCA WITH ROSEMARY / ONION:

when I was done I almost fainted in Puglia, the order for a pizza because I asked him a cake with rosemary, so now I know certain that there is a pizza that is found throughout Italy, the white pizza in the South almost does not exist. For people like me who adores her madly was a shock! : D

Usually I make a very leavened or join 2 balls of dough to make a white pizza, quite high, which will eat the next day, cut in half and stuffed with anything hot or cold. My favorite (Barbarina greedy!) Is to just cut the bologna. It drives me mad!

however: To make this pizza, the base with seasoned salt and a generous spoonful of olive oil and rosemary or onion soften done with a little 'salt and oil, even in the microwave and cook it directly. Onion, if the pizza is pretty high, it can be added at a later time.

Dorer will be ready when the surface, and if you try to lift it from the pot with a knife, it will be up for good.

Do so even if you dress it with cold ingredients (eg tomato slices, mozzarella and basil: good!) Or sweet (cream and, when in season, strawberries, or Nutella, or mascarpone cheese and nuts, etc. etc. ...), in the latter case, salting the base, of course.

STUFFED PIZZA BIANCA:

If you want to prepare a white pizza topped with other ingredients, season with salt and olive oil base and place in oven until it "dry", ie cook the surface. Then riprendetela and dress as you like, leaving the last cheeses (mozzarella, which must be a braid, or at least cut at least one hour before and drained very well).

For all ingredients, pour another drop of oil and a pinch of salt.

Bake until the ingredients are cooked and all the cheese has melted.

ROSSA STUFFED PIZZA:

based Pour a generous amount of tomato sauce, seasoned with salt and olive oil and bake. When the tomato is dry, pull it out and add the other ingredients (even if it was just mozzarella), proceeding as for the white pizza stuffed. Obviously if you make a marinara (garlic only) or "German" (only oregano: what a nightmare, I put into each pizza), cook directly.

CALZONE:

It 's wonderful made with puff pastry, but also with the pizza dough is great! I usually do it with a round two, but you can do it all!

the central calzone stuffed with ingredients you want (the photos contained in mushrooms, ham or sausage, and some cubes of mozzarella, seasoned with a pinch of salt), pour a bit 'of water boards to join them, fold and close the pinch all around, as if you were to make empanadas. Season it outside with a pinch of salt and a drizzle of olive oil and cook. 'S ready when it is completely dry.

You can also make this cake, stuffed with chocolate or cream. Obviously you put out sugar!

Now here's a couple of tasty ideas! :)

red lace, with eggplant, bacon and smoked

Ingredients: 1 small eggplant long, 4 slices of bacon (or sweet lean bacon) 1 / 2 smoked, mozzarella taste

Proceed as described above for the preparation of the red base.

Long Cut an eggplant into thin slices (but not transparent!) And grill with the help of a plate. Place it on the basis of the above by adding slices of smoked, some cubes of mozzarella cheese and bake. When it is ready, remove from oven and while still hot put us over the slices of bacon. Serve. The

love it! *.*

PIZZA WITH CHEESE AND BACON 4

Ingredients: 1 thin slice of gorgonzola dolce, 1 slice of brie, 1 / 2 sweet smoked cheese, grated parmesan, qb, 4-5 slices of bacon.

Proceed as for the white pizza stuffed. Add the cheese in very small pieces so they are well distributed, dosandoli according to taste. When cooked, when the pizza is still hot, put the slices of bacon. Serve.

Though it is not fond of bacon, here is just fine! :)

PIZZA AND CHICORY SCAMORZA

Ingredients: 1 small bunch of radicchio, 1 / 3 of onion, 1 / 2 sausage, 1 / 2 smoked cheese, mozzarella, to taste.

Jump chicory in a pan with a little olive oil and chopped onion and let cool slightly. Season the base, prepared with the procedure for the white pizza stuffed with radicchio cooked pieces of sausage, smoked cheese, diced or sliced, and a few cubes of mozzarella.

Cook until the cheese will not be completely dissolved and serve hot.

I would say that this is one of my favorite pizza!

If you want more clarification, also technical sull'impasto, other ideas for seasonings, you insult me, or anything else, write me at my e-mail (refrain virosa), Barbara. Cerquetti @ free. it obviously stuck around!

Now I greet you is that now that I return to school, I can not tell the recipe for pizza Professor unfortunately! : D

A big kiss to everyone!

Babi

Watching Southpark Online Change Country

The charge of food bloggers (?).

I wanted to point out this article:

http://affaritaliani.libero.it/coffeebreak/la_carica_delle_food_blogger250211.html

I do not know if I'm more offended or pissed off about the pictures they choose.

I leave the comments to you.

PS: They are neither moral nor femmista. But it did not fit the picture of a cake?

UPDATE: they removed the pornographic ones just for luck.

Adult Film Star Bathing

sweet fish.

My expression of the photo says it all: the Carnival for me was and is a pain.

Every year millions of expectations, new dress and then I found myself always at the usual silly costume party for children in the country. : S Maybe Mom and I choose an outfit that is to say with my brother and he constantly took the fever.

Then adolescence, the nightmare for all hormones and uncontrollable rage out of phase ... I came even to disguise as a monster of horror movies (=.=') to express my rebellion ... then turn without a mask because I was always crying all the children! : D

Then I grew up, I got to high school, was dressed as a peasant and Carnival, and other giant carrot costumes rather embarrassing with carnival floats, to please and this 'Another friend of the country ... think that one year my mother was dressed as a very shy Bugs Bunny! OO And then tell us that we love you!

Then the university parties. Nightmare, do not add anything else. The university parties Carnival each year to make me just hate what the university parties of Carnival.

But it must be said that all the ingenuity of the student to find the costumes more brilliant / ridiculous / stupid / low cost to end pay ... buuu rented costumes!

I would say that at this point that I think you understand the Carnival party. It 's like any other day of the year, with the difference that you have to find a Carnival stupid dress that stains, tears, and the maximum if you go Well they recycle it for Halloween!

But that's not all.

Carnival home Cerquetti was also, and above all else.

was alchermes perfume and cream, honey and lemon juice, powdered sugar and toasted almonds.

was the house that grew to 3 days a year a giant oven, stoves with a maximum rise to all the mixes that "slept" in the bedroom Mom and dad, and the deep fryer, alas, in constant use!

Frappe, scroccafuse: grandmother was the queen, sovereign holder of supreme power in the kitchen. As you no! If there was one thing that was good was just pull the dough.

Cicerchiata and donuts: mom at work. It was the hardest work, and if I have to tell the truth, Grandma was eating, but cooking just did not like complicated stuff! Delegated without problems, at least these.

My brother Mark specializes in put her hands smeared everywhere and peel the almonds.

My father ate too much fear in those who advance (=.=).

And I ? Peaches and sweet lemon verbena.

I mean, everyone did their part. It was a ride! I came out tired and happy.

Now that my grandmother is gone, Carnival is no longer the same delusion of three days of hard work in the kitchen. No one has the patience to sit there day in and fry the dough. And no one makes scroccafuse.

And now listen, listen, and reggetevi strong.

HATE fried Carnival! I do not know why, when, as happened, but at best tasting donuts per year, not just because of those I can do without.

One, only one, only one is the cake that I am still anxiously waiting for the carnival. And see if it is not fried .. Apricots or Peaches sweet, call it what you like, stuffed with cream and covered with Alchermes are an innovation made by me, in desperate flight from fried in adolescence.

year, for the first time after she's dead grandmother Sixth helped me my mother that I used to work more "humble" (the fact that it has taken over the kitchen of the home crowd very, very little), aided an afternoon off from work.

Marco , curious as when he was 6 years old, has run ate the cream (and first) while I was helping to fill the peaches, and stole second half of raw fish groped for the desperate attempt to cook in the microwave (quiet, finally gave up the INS about ...).

My father did not eat almonds, so you are limited to steal half of cooked fish and soak in nell'alchermes mo 'a cornet. All health!

And I laughed, to knead (as it seemed easy when he did, Grandma!) And all the hands in red dye.

Although there is no longer my grandmother, is still worthwhile to make the "hard work" Carnival of confectionery ... The air we breathe is still the same.

what he knows and Alchermes cream, honey and lemon juice, powdered sugar and toasted almonds.

This recipe is one I used this year is fantastic. From the book of the series on the gentle "Recipes, Memories, Stories" sisters Di Chiara.

SWEET PEACHES CREAM

Ingredients (for 14-16 peaches, a half-ball 30):

For the peach halves

500 g of flour, about;

2 eggs at room temperature;

3 / 4 cup of milk;

60 grams of butter;

60 grams of cane sugar;

30 grams of yeast;

For the cream filling

500 ml of milk, 3 egg

;

3 tablespoons sugar;

3 heaping tablespoons of flour;

zest of 1 lemon.

To decorate

a glass and a half Alchermes;

1 egg white;

caster sugar, to taste

Take all afternoon, you'll need.

Prepare a first mixture in a bowl with 1 / 3 of sugar, half the milk, warmed, and in which you have melted all the yeast and 1 / 5 of total flour. Make it a round loaf, slit with a knife a cross on top and let rise in a warm place for half an hour, covered with a plate turned upside down.

After the half hour, or when it has reached twice its volume first, prepare the rest of the dough: make a fountain of flour on a pastry board (making sure to leave some 'on the one hand if it were used), add the remaining sugar in the middle, the rest of the milk, eggs slightly beaten and very soft butter into small pieces. Begin to knead, and when it starts to become smooth, add the dough the first batter, into small pieces, one at a time. Handle for a long time until the dough becomes soft cloth. After that make it a gauge stick, put it in a bowl, slit cross and cover the bowl with a thin cloth, soaked in hot water and then wrung out thoroughly.

let rise in warm place for about 1 hour, or at least wait until it doubles in volume.

Meanwhile prepare the cream, which must be very compact. Heat the milk in a saucepan: it will be very hot but not boiling. Meanwhile in a bowl with a whisk, beat the egg yolks with sugar, to make a clear foam. Add a tablespoon of flour at a time, longer if served with hot milk, pour slowly. Add the milk, then pour the cream into a larger pot, add the lemon zest and cook. Let cool.

When the mixture is leavened riprendetelo, not deflate too much.

Make small balls with a diameter of 2-3 cm (regulator of you with its size: I make small and large, it may be more or less), and place them far apart on the baking sheets rectangular covered with parchment paper (or buttered). They must be about thirty half-spheres. Cover with a thin cloth soaked in warm water and then wrung out thoroughly and place them in a warm place to rise.

When they are grown, gently brush the milk, and cook in preheated oven at 150 ° C for 15-20 minutes. Remove from the oven and let cool on a wire rack.

When everything is cold, proceed with the assembly.

With the tip of a knife, dug a small hole in each hemisphere. Using a spoon, pour in a little hole 'of Alchermes, wet and all the rest of the base. Fill the hole with a scoop of cream, and even a little spalmatene 'at the base, so the two halves of a peach is "sticking well."

Take a wet mixing together a glass of Alchermes and egg white (will be advanced by the cream!). With the help of the brush, wet the entire fishing outside, and immediately rotolatela in the middle of the granulated sugar, which must adhere perfectly.

Place peaches in prepared cake or a tray of cups of adequate size.

When you eat them, cover with plastic wrap will remain soft for longer!

Then this year I discovered that the fish are also the sweet carnival favorite Michael, my boyfriend, who has my own intolerance for the sweet fried carnival.

I would say was destiny! ^ ^ Carine decorations, right? Peaches seem real! If you want you can use if the host leaves, the ones that you put on cakes ... Since my house just like me, I did not buy at all.

With my beloved Peaches participate in the contest to mix the vegetables together? "And your carnival is?

And as the title says, Francesca asked to describe a scent, a plate, a memory.

E 'is for me like a blast from the past, so I did not think it was more the atmosphere of those days, thanks Frank.

Join in! :)

Besitossss!

Babi

Oral Warts Treatment Lip

Pappardelle with wild boar sauce.

my boyfriend's father's hobby of hunting ... does not make me go crazy idea, but considering that he basically goes for walks on Sunday morning with Rocky that wags his tail more than hunting around me is also good .. : D

particularly lucky in a bar a few months ago, he and his friends have caught the boar. A few months ago and now prepares you tell them?

Oh yes ... the fact is that Michael's mother fell down at the thought of the smell of the wild boar ham, imagine cooking. It 's like asking my mother to have a good sniff in deeply into the jar of salted anchovies: faints!

From this story I have earned us the honor / burden to cook!

Boar in wine with herbs, I call to invite the "laws" for lunch and there he snaps the doubt: maaa ... the sauce do not we?

Because for me it was the first time, did not want to risk it and call an expert, another hunter, father of my conquilina Giulia, and skilled chef! Other men in my house, only good to clean the dishes ...

This is his boar ragout, strictly black and strictly (I add it myself) with the pasta!

INTRO, IMPORTANT:

you can not cook the boar as it is, because it is game, and smells a lot.

soaking, possibly broken, for at least 24 hours in dry white wine, along with carrot, onion and celery in large chunks, bay leaves, rosemary, marjoram, juniper berries and all what you want, except maybe the sage. After 12 hours, if you have time and another 3 liters of wine to be used (I bought one of the ladies from 5 liters) you can also change the soak, replacing all of the wine and herbs.

After 24 hours (if the animal was a male adult or otherwise need more time, 2 days, if it is fresh; if frozen 24 hours are sufficient) is ready to be cooked. Drain well and discard all the smells.

the most beautiful pieces I keep them for the second. For the first keep your bones and all the pieces more fat.

Pappardelle RAGU 'wild boar.

Ingredients (for 6 persons approx. They are very eye, regulator based on what you have):

1 kg Pappardelle, about;

600 g of minced mixed beef and pork, rather than fat about;

200 g of wild boar into pieces of various kinds;

some nerves;

few pieces of other animals, game or not (optional) 1 stalk celery

small;

1 small onion, 1 carrot

;

smells mixed: I put bay leaves, rosemary, juniper , sage, marjoram,

a knob of butter;

2-3 tablespoons of olive oil;

a ladle of broth;

salt, pepper, red pepper, to taste

Prepare the wild boar as written above.

In a saucepan, add the oil and melt the butter. Let cook celery, carrot and onion, then add the meat ground (if necessary blended with a little 'white wine), and then the pieces of wild boar, those of another animal (hare, rabbit, etc. ..), and the nerves. I put the pieces of wild boar with bones, most of the bits of fat and muscle, rather coarsely chopped.

Perfumed with all the smells (not mash too much, then remove them), most recently on juniper.

Add salt and pepper and add pepper to taste.

Cover with beef broth and cook, adding more broth if necessary.

Boil the pasta and season by pouring the sauce. Serve immediately.

It 's a sauce, then boil it so much, at least 2-3 hours.

You can vary the combinations and quantities of meat, depending on your taste, bearing in mind what you have (lost and lonely in the freezer usually: D) and the flavor of the boar. not put very thin pieces, as the flesh of the boar is her.

The beautiful dish in which I served is a hand-painted ceramics that we bought many years ago in a shop of hand-painted ceramics that is (should?) In Rocca Ripesena locations, Orvieto, in front of the house of my relatives ... Unfortunately, these jobs are disappearing, and it is a pity. (

A post soon even the boar jugged, flavored with orange ..:)

Besito everyone!

Babi

Kanye Fish Sticks Quote

- 450 gr icing sugar

- 5 grams of gelatin (also called isinglass)

- 30 g water

- 50 grams of glucose (or honey)

Procedure:

Soak gelatin in cold water for about 10 min, heated in a pot in the meantime the glucose (boliire should not!), add the jelly and its water and mix well.

Combine this point with the icing sugar, to facilitate the operation you can use a food processor or mixer.

Note: To color the dough just add natural color to the liquid or food before you add the sugar.

To get the seal of the pink cake for the christening, I used the filtered liquid from the strawberries.

you soon!

Beaded Shower Curtain

chocolate cheesecake swirl brownies: the Cheesecake Brownies varied.

Nadia Please, forgive me! ^ ^

You too Donna Hay!

For Precisino (and one of my favorite foodblogger ^ ^), the law that I have adapted and drawn at random doses for a recipe, especially for sti little 'bit of me knows that Brownies is terrible!

They made me throat too, I could not give it up!

His recipe is this, and it's perfect!

My adaptation is the need ....

I try to whip, chocolate in hand and began looking for my great small rectangular dish, perfect for brownies ... I obviously do not, then "MAMMAAAAAAAAA."

".. that is to Sarnano, I brought it up, do not ever used it."

Panico. Ok, doubling the dose. Someone will die of diabetes, but it will be worth it.

little butter. A little chocolate. Just everything. Oh oh.

the end: pan pizza, patience and adaptability ... I am a bit 'high but perfect. Fiùù!

eaten very hot, freshly brewed. Eat dinner after dinner. The next day, with mulled wine after dinner. The morning after: "Barbara please, please, take it away or I eat them all."

:)

are a delusion! Too good! I write to verbatim as I did.

Refrain faint of heart.

brownies VARIEGATED THE CHEESECAKE

Ingredients (for a pan pizza, 36x39):

For Brownie

275 g of dark chocolate;

100 g of milk chocolate;

6 7 large eggs or small;

500 g of sugar cane;

400 g of butter;

340 g of flour;

60 g cocoa powder;

1 / 2 teaspoon baking powder for cakes;

For variegation Cheesecake

250 g of cottage cheese;

160 g low-fat cream cheese spread;

130 g of sugar cane;

3 eggs.

Melt in a pan, a water bath (start with cold water), chocolate pieces and butter. Remove from heat and let cool.

Meanwhile prepare the cream cheesecake: with a wooden spoon, thoroughly mix the cheeses together, mix in sugar, causing him to dissolve well. Add eggs one at a time and mix.

Take back the chocolate has cooled, pour into a bowl (or a planet) and add, stirring constantly with a whisk, brown sugar, eggs one at a time and finally the flour, cocoa and baking powder sifted together. When the mixture is smooth and creamy, pour it in a roasting pan covered with parchment paper. I had a pizza pan if you have a smaller one I suggest you refer to doses of Nadia, if you do not want to muck around with the proportions.

Finally, pour the mixture on the cheesecake, some spoons, varied, with the help of a knife, making a circular motion to penetrate the most the mixture in the can, just as you would for a cake marbled variegate.

Bake in preheated oven at 180 ° C for 50 minutes. Try it piercing the cake with a toothpick in the center, which should come out clean and dry.

Cut the brownie cubes, and serve!

To the sorrowful, for girls "in those days" really need a cuddle, for neglected children, for who wants to make someone happy chocolate lover. Or simply perfect for anyone wanting a sweet. Brownies and Chesecake. : D

continue to praise them, so better to stop writing: like them all.

The only thing is that after two days of course are no longer soft, so do not keep them fresh.

Bisous!

Babi

Besitos Indeed, because like Nadia .. ^ ^

Ps. I add only one thing. N on me I realized how to read a blog at the bottom also means reading the soul and the personality of a blogger. As far as we can attach to the soul that writes.

At least until I read of the terrible accident happened to the son of Ros sweet, which to me is really a special person.

E 'horrible that happened to her. Indeed, it is just horrible .

you are close to Ros, hold on.

Where Does Ym Store Contacts

I refer to my previous post, putting the recipe for chocolate cream (citrus aroma) used to fill cakes for baptism.

dose by 1 / 2 liter.

Ingredients:

250 ml milk, 250 ml cream, 125 gr sugar, 125 g egg, 20 g flour 20 g cornstarch, 100 grams of dark chocolate (70% cacao) , citrus flavor (orange peel, lemon peel).

Heat in a saucepan the milk, cream and the peel of citrus fruit, work in the meantime the egg yolks with sugar (this is facilitated by initially the bain-marie), add the sifted flour and mix well the mixture, first with a whip, thus preventing the formation of lumps. Discard the peel of citrus fruit by hot milk and pour in the mixture, stir quickly and put on the fire, stirring until the cream is formed, remove from heat. Now add cream to the chocolate into pieces and melt it well.

NB: in a tray to cool off the cream and making sure to cover it with foil to prevent the formation of the crust.

That's it!

Facebook Profile Ideas

Cream Chocolate Cake Recipe for the baptism of Alice

Everything is born from this question of my colleague Fabio, "the Andre you'd make a couple of pies for the baptism of my daughter?"

And so ... this is the result!

The base of both cakes is the same, in fact we speak of a wet sponge with soft citrus scent, filled with chocolate cream.

To decorate the cake bigger, I used: cream mounted (pink and white), pasta and sugar candy pink. For the smaller cake and whipped cream instead of just pink confetti.

Ingredients for a cake pan to about 24cm (recipe Gioarme):

8 medium size eggs

250 g sugar

250 grams of flour 00

a pinch of salt

Work the eggs and sugar with a whisk, add the salt and place the mixture in a water bath, the protein in eggs, with heat, the mixture is fluffy and airy. It will be ready when it has doubled in volume and will be a light color.

At this point, very gently, it incorporates the flour (sifted I recommend!) Using a slotted spoon or a wooden spoon with a movement from the bottom up in order not to remove the eggs.

cooking ovens, however, varies from 170-180 degrees for 20-25 min.

Note: Prepare the pan already buttered and floured before proceeding with the preparation!

also Soon I'll post the recipes of chocolate cream and sugar paste.

Cheaters Movie Korean

Pasta with broccoli. The tiramisu

" Santa eat the pasta with broccoli?" "Eh? Ew, no!".

E Okay. We do not expect the impossible ...

least satisfaction has given me my brother, that he repeated today: "It is too good, you have the strength to rebuild."

And good is good indeed!

Thanks to Julia for the first time brought the recipe, and Alessia we put the bread crumbs. Perfect!

I will not go in chat tonight is not quite the evening.

is basically the same way you prepare the sauce for orecchiette with turnip greens.

PASTA WITH BROCCOLI.

Ingredients (serves 4):

380 g short pasta, broccoli

1;

3-4 anchovy fillets (to your taste);

a handful of bread crumbs;

2 cloves garlic;

extra virgin olive oil, paprika, pepper, salt to taste

Toss the broccoli in boiling lightly salted water, where you bake the dough.

Pull up with a slotted spoon and discard them in a pan, where you have previously cooked a couple of tablespoons of olive oil with crushed garlic and you're done "dissolve" the anchovy fillets.

Meanwhile throw the dough.

Fate flavor the broccoli, add pepper and red pepper to taste, then the breadcrumbs.

not drain too much dough and let sauté along with the broccoli.

Serve.

I think it's even more good pasta with turnip greens, but obviously have taste! ^ ^

Thanks again for roommates!

A besito everyone! :)

Babi

Ps. With this recipe I participate in the contest of The Shrimp, "Are you really a broccoli." Come along!