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I know that I have already done his best wishes but I found this cute video on youtube and then I will refer back aproffitto and best wishes! a big kiss and thanks to all new members!

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Christmas Recipe of recycling: crust and cinnamon parfait cake


100 but you do not wish for the new year 1000 bring you what you fancy! For my part I have several projects that I really hope I can accomplish and I hope I can tell you soon! Take this opportunity to thank all those who are featured here this year and have supported me with their comments:) It may seem nothing to you but means so much to me!

To thank you further propose a recipe with which to recycle at least a bit 'of cake very quickly. The sweet ends as quickly as you might have noticed from the picture;)


Ingredients (9 persons):

225 gr di panna fresca
150 gr di zucchero
4 tuorli
1 albume
rum
cannella
panettone

Innanzitutto ho tagliato del panettone fatto in casa a fettine sottili e vi ho rivestito uno stampo da plumcake. Ho diluito un po' di rum con dell'acqua e ho aggiunto 3 cucchiai di zucchero (sono in più rispetto ai 150 gr). Ho scaldato il liquido in microonde e utilizzando un pennello di silicone ho bagnato bene il panettone.
In un pentolino ho messo lo zucchero e ho aggiunto circa 3 cucchiai d'acqua, solo per bagnare lo zucchero. Ho scaldato a fuoco minimo fino a raggiungere i 120°. Una volta pronto, ho versato a filo lo zucchero sciolto sui tuorli e utilizzando delle fruste, ho montato i tuorli fino a completo raffreddamento. A parte ho montato la panna e sempre a parte ho montato anche gli albumi. Ho aggiunto la panna ai tuorli mescolando delicatamente con una spatola in silicone. Ho aggiunto anche gli albumi. Infine ho aggiunto la cannella fino a raggiungere l'intensità desiderata.
Ho versato il composto nello stampo e ho "chiuso" con altre fettine di panettone, bagnadole col rum.
Ho messo in freezer per far rassodare il tutto. Al momento di servire, ho girato il semifreddo su un "piatto da portata" e l'ho messo 10 secondi in microonde giusto per ammorbidirlo un attimo.

ｓｈｅ’-asta b-24

My first prize! Greetings

Sono come al solito in ritardo (e quando mai no??) ma anche emozionatissima!! Ieri entro nella mia mail e trovo un messaggio da Laura:"Buongiorno, appena puoi passa da me, ho un piccolo premio per te. baci". Cooosa?Io?Prioprio io? Corro sul suo blog e scopro che sì, sono proprio io: io col mio insignificante blogghino che ricevo un premio accanto a blogs ben più importanti (che ho scoperto proprio grazie a Laura). Vorrei quindi ringraziare Laura e prometto che assegnerò anch'io il premio (12 blogs) appena avrò un secondo libero :)

Blood In Phlegm More Condition_symptoms

late and paste turkey and chestnuts! Update on


Ciao a tutti! Mi spiace farvi gli auguri solo ora di buone feste, questi giorni sono stati così pieni che non ho proprio avuto tempo di passare di qui. Quindi innanzitutto spero che abbiate passato dei bei giorni, accanto alle persone che amate e ovviamente you have eaten well ihihi:)
Today I show you forgive me for the recipe for a delicacy that we at home pap we as a starter on the eve (we celebrate only 24 and no fish;)). I was playing with the idea of \u200b\u200bfollowing a step by step recipe found on a special salt and pepper but never mind, among the missing ingredients and irrepressible imagination, out came something completely different ... that veil say to do? Here is my pate, perhaps you can prepare for New Year. :) I recommend it because it is not only good but also easy to prepare, since you can do in advance deposit and leave in refrigerator until 10 minutes before serving:)

Ingredients (9 persons):
225 grams of turkey breast
220 grams of chicken livers
220 grams of frozen chestnuts (I have not had the courage to buy fresh ones, strip, etc.)

1.5 g butter 75 cloves garlic
1.5 glass of red port
1 tablespoon of dried rosemary
1.25 tablespoon dried sage
1.5 tablespoon dried bay leaves 125 ml marsala

125 ml of water 1 packet of
tortagel clear (not horrified:))
salt, pepper


First I put boiling water in a pot and I put to cook chestnuts, plunged into still frozen. I have drained and set aside.
In a nonstick pan I cooked the turkey with nothing, I cut into small little pieces and put it aside. With a knife I
seprate chicken livers from the hearts (if you find only the liver so much the better), I rinsed them well and I've chopped with a knife. In a saucepan, I melted the butter, then I added the herbs, garlic, peeled and cut in half and the port. I then added the chicken livers and I made them cook. I took the chicken livers and I put them in a blender, strain the sauce well, but I kept aside.
I shake the chicken livers in a food processor. I quickly passed back into the same pan for the turkey livers, so I added in the mixer, blending well. I then added the chestnuts and blending again. I adjusted salt and pepper.
I took a bowl and I spread the paste in it with a spatula, level.
So I prepared the gelatin, using precisely the tortagel the bread of angels. I mixed water and marsala, I mixed the jelly and put in sobbolire. I left to cool slightly, then with a spoon I have deployed the gelatine on the pate.
I covered everything with plastic wrap and put in fridge. I pulled out the 10-15 minutes before serving paté and I served with slices of toast in the oven a few minutes.

Alopecia Universalis More Condition_symptoms

Small update: I tried to Crerar of Panettone and cook in the oven, using the same dough that I published recently. So I used the camera only to knead. Con1 kg of dough I made 12 Panettoncino. I've already left to rise in their molds (I used the silicone ones). I then baked them at 160 degrees convection oven, using two measures: 1) I put in the oven anke a bowl with hot water, which evaporates during cooking has kept nice and soft, moist dough 2) I covered the Panettone with aluminum foil when they started to darken. They came very well:)

Downrigger Blueprints

panettone bread and water rose in English?

It 's a bit that I think I'd like to allow foreign readers to understand my recipes and then participate in the life of the blog. The idea would be to translate (as far as I know that he will commit a lot of errors) the ricette che posterò prossimamente. Inoltre pian piano tradurrò anche quelle già postate. Che ne dite? Vi sembra una buona idea? :) un bacione




English version:
I'ts a 'bit that I think about that, I would like to allow foreign readers to understand my recipes and to particpate to the blog's life. My idea would be to tranlate (also if I know that I will do many mistakes) the recipes that I will post soon. I will also translate slowly the already posted recipes. What do you think about? Do you think it's a good idea? :) a big kiss

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My cooking class

Con stasera mi piacerebbe inziare a raccontarvi dei libri di cucina che preferisco. E' vero, spesso cerco le I need recipes on the Internet, including your beautiful blogs but sometimes when I find some really interesting books I like to do a little fun (crazy because usually these books cost so much). I would therefore like to share with you my impressions and I would like to pick your own.
Today I present to you a necklace that I love very much, I think the most beautiful I have peeled. This is the series "My cooking class," Editor-Guido Tommasi Datanova. E 'consists of six well volumes, two recently released, in fact, that I ordered for Christmas (photo taken from the site ww.ibs.it):
1) "pastry" Marianne Moreno, 2008

2) " The bases of Keda Black, 2008

3) "The foundations of Italian cuisine" by Laura Zavan, 2009

4) "The Basics of Chocolate" Souksisavanh Orathay, 2009

5) "The basics of Middle Eastern cuisine "by Marianne Magnier-Moreno, 2010
6)" The foundations of Asian cuisine "by Jody Vassallo, 2010

I speak, as mentioned, the first 4 that I received the gift last Christmas. I think they're really good. These are all recipes that are made in a very short time, in short, it's not products that require two days of work, you can get home at night and cook dinner. Le descrizioni sono semplici ma chiare e ci sono anche dei consigli per l'eventuale sostituzione di ingredienti non facilmente reperibili. Per ora tutte le ricette che ho provato si sono rivelate ottime e gustose. Si trovano dagi stuzzichini ai dolci e c'è anche un indice per ingredienti.
Devo dire che questi volumi si distinguono anche per la grafica. Si lo confesso, per me il layout è importantissimo, le foto devono essere belle e le pagine lucide, altrimenti non mi viene voglia di sperimentare le ricette. E' un mio difetto ma non ci posso fare nulla. Questi volumi rispondono in pieno alle mie esigenze e hanno anche delle foto che si distinguono da tutti gli altri libri che ho visto in precedenza. Innanzitutto ci sono le foto di tutti i pirncipali passaggi e Aerial perspective is, in the sense that everything is seen from above, a bit 'as if the reader the same kitchen.
you'll see, I love them! I'd like to receive the views of those who "read" these books. Of course if you have any questions, do them well! :) A kiss

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WARNING!

My contest is due to expire on December 9, but I thought that the Christmas holiday can be a good opportunity for everyone to cook their own dishes and maybe you still have more time to spend in the kitchen. For this reason I have decided to extend my contest until January 9. I would therefore ask those who have shown maturity in his blog to correct the date. Thank you very much and continue to participate! :)