Little Einstein Fundamental Talladega Nights

salty

Waiting for Christmas ... salty cake

was so long that I wanted to do and what better occasion than a buffet dinner? And a very special buffet: Baptism of my little Riviera.
Usually I have always bought the cake already filled, at times I was able to get it to be filled, because that special made in the pastry shop of my country: soft, delicious, ... in one word sublime.
The recipe I found on the Web is magic, the cake is that I found really perfect, not comparable to the pastry, but it really is an honor. As always my ally Kenwood Chef, which makes the dough and baking generally simple, fast and perfect. I found the recipe that I made some changes, but did not affect the validity of the product.

Ingredients: manitoba

600 g flour 100 g burro fuso
200g latte tiepido
60 g acqua
10 g di lievito di birra disidratato
2 tuorli d'uovo
1 uovo intero
1tuorlo d'uovo per spennellare l'impasto
30 g di zucchero
12 g di sale

Introdurre nell'impastatrice tutti gli ingredienti, tranne l'uovo per spennellare, ottenendo un impasto omogeneo e non ppiccicoso. Lievitare coperto e in luogo caldo per almeno un'oretta e comunque finchè l'impasto sia raddoppiato di volume.
Impastare nuovamente, formare una palla e metterla nel fondo di uno stampo di carta per panettoni. Spennellare con 1 uovo sbattuto, infornare con forno statico già caldo, a 175° C per un'ora circa, se la calotta diventa troppo scura coprire con un foglio di alluminio.


Appena cotto toglierlo dallo stampo di carta e lasciare raffreddare.

Io li ho prepararti il gg prima poi li ho avvolti nella pellicola per conservarl imorbidi.
Li ho farciti il gg seguente, uno con il pesce, l'altro con la carne.
Pesce: burro e salmone affumicato, burro e uova di lompo rosse e nere, maionese e salsa tonnata (tonno sgocciolato e frullato insieme a un acciuga e qualche cappero).
Carne: crema tartufata e prosciutto crudo, crema ai porcini and ham, chives and with philadelphia gulf.

Potato Flour Bread Recipes

Plum cake persimmon

many khaki .... good sweet and tasty!

I really like khakis, I have a giant tree from my parents, produces a mountain of persimmons in alternate years, when is pruned we collect about one or two boxes of fruit in the summer but when the tree is blooming with autumn produce up to ten boxes of persimmons. Did you know that apples ripen in the middle? They have only one defect often ripen and eat them all together is almost impossible unless you make them gifts or just a diet of khakis!

Or good thing and using that a bit to do some Dolcino.

Plum cake with khaki

Ingredients:
4 cachi o 400 g circa di marmellata di cachi
150 g zucchero
200 g farina
100 g granella di nocciole
1 busta di lievito
20 g cioccolato fondente a scaglie
3 uova
90 g di burro
buccia del limone gratuggiata
zucchero a velo

Fondere il burro. Frullare le uova con lo zucchero fino a che diventa spumoso, aggiungere i cachi un pò alla volta. Unire la granella di nocciole. Setacciare farina e lievito ed unire al composto. Aggiungere il cioccolato, la buccia del limone e il burro.
Grease and flour a cake tin and pour the mixture. Put in oven for 40 m 'at 180 ° C. Dust with icing sugar.



It 'just as a snack in the afternoon, if anything enjoyed having a chat with friends while sipping some good coffee made with mocha.

Is Washing Necessary After Urination

Lasagna with cheese stuffed zucchini

Lasagne Anna Moroni ... with some modifications!

plagiarized Another recipe from the TV, and precisely, Anna Moroni, let's face looking at all the days of the test you cook it is natural to copy the recipes that most inspire you, then you do see step each dish to pass and then make your changes as you type.

CHEESE LASAGNE

Ingredients: 500 g spinach

2 mozzarella
500 ml of sauce * 1
slices of spicy gorgonzola
grated parmesan pasta to make lasagna

some thick slices
of ham salt pepper

prepare a classic pasta for lasagna, roll the dough with grandma duck and dive for a few seconds in boiling salted water with a little olive oil. Dip in cold water to stop the pasta cooking.
bescaimella Prepare a soda 500 ml milk, 50 g butter 50 g flour, salt, I preferred not to put the nutmeg for me there was fine. Then add (when warm), the gorgonzola into pieces.
Cook the spinach in a pan covered with the heat and humidity that is created the spinach is cooked. Lightly season with salt and then remove the excess water. Chop the
prossciutto with the mixer.
lasagnera Take a buttered roll out the pasta on the bottom then a layer of spinach, a little white sauce, mozzarella and Parmesan cheese into small pieces and chopped ham, continuing until you run out of ingredients.

Bake in preheated oven 200 ° C for 15-20 minutes.

Desert Eagle Ca Legal?

The Cod

Baccalà o Stoccafisso?

"Il baccalà è il merluzzo bianco ( Gadus morhua e storione del mar baltico, pesce dal corpo affusolato presente nei mari del Nord) conservato sotto sale ; lo stoccafisso (o stocco in alcune zone dell' Italia meridionale ) è merluzzo artico norvegese (Gadus morhua) conservato per essiccazione , simile al baccalà but has a completely different flavor, in northern Italy often these two names identify the same fish. "says Wikipedia.

Well apart from these discussions the other day I got a nice piece of cod from fishmonger actually know how to desalinate? E ' a very long procedure that requires soaking in water for 2 / 3 days changing the water several times, usually when I take the fish are taken to prepare it for the evening or at least the day after, so the cod does not attract me very much. But my fishmonger, that holy man, had already soaked so I took it willingly. And then look what I made ... excellent for children too, for that matter anything fried (sweet, meat, fish, vegetables, ...) is all still delicious, just the ingredients and the oil are of comparable quality.

codfish fritters

Ingredients:
a large piece of cod
3 slices of sandwich loaf
a bunch chives salt


garlic pepper oil for frying

I skinned and bones that I could take off, I then steamed with 3 / 4 cloves garlic, peeled and split in half to 15 m 'around.

I then spent all the mixer with a few slices of sliced \u200b\u200bbread soaked in milk and wrung out, all adjusted with salt and pepper and I put together a nice bunch of chives.
then I made the meatballs a little crushed and I floured.
I then fried it into a pan with oil extravrgine olive oil and various seeds.
then I served it all with a nice salad.