Age To Blood Donation In Minnesppta

meatballs crunchy corn and cauliflower

good Sunday to all, cold and rainy day here, and how often a bore succede ultimamente fantasia culinaria azzerata.
oggi pesca dal freezer di sughi per la pasta e secondi appena più appetitosi di una bistecca e insalata, per fortuna ho questo bel vizio di cucinare pomeriggi interi e farmi qualche scorta, altrimenti saremmo proprio messi a scatolette di tonno e poco altro!
verranno tempi migliori, magari se uscisse qualche spiraglio di sole ne beneficerebbe anche l'umore...accidenti!
per fortuna ieri sera abbiamo avuto di che ridere, è stato il compleanno dell'arzillo anzianotto di casa, vi ricordate dello zio che l'estate scorsa voleva convolare a nozze con la badante??
ecco, si, proprio lui, il 91enne con la testa e lo spirito di un 21enne!
per l'occasione gli ho preparato TETtorta that even a cut would not even wanted to keep it ... ussignuuur, perhaps to remember the good old days? ihihihih!

the cake is made with the mixture of chocolate salami which I then served with a marsala zabaglione











back to zero imagination I must say that sometimes there is some flicker, but also on things simple and not very demanding, so much to whet the palate but bind little minds and hands!
reading a magazine, sorry but "I" was Modern woman, I found the cauliflower patties that have intrigued me and I immediately thought about how to modify them to fit my tastes, so the change to make it more crispy breading and increase the Parmesan cheese because that would have otherwise?
bites were taken out of light, very crisp outside and melting inside, I'll tell you how .....

meatballs crunchy corn and cauliflower


400g cauliflower 1 small potato

3 eggs 80g grated parmesan 80g

strip of smoked almonds
Ariosto Seasonings for Baked Potato

rosemary cornmeal
breadcrumbs
salt
oil

cut the smoked cheese, diced, washed and split in
cauliflower florets and cut the potatoes and cook in abundance both steam
mash and mix the puree with parmesan cheese, 1 egg, a handful of breadcrumbs , some chopped rosemary needles and Seasonings Ariosto,
in a bowl beat 2 eggs with a pinch of salt and place in a dish of corn flour and bread crumbs together and in another the sliced \u200b\u200balmonds, take
a bit of dough and squash it, add some diced smoked cheese and form meatballs,
pass in corn flour and bread in the beaten eggs and almonds,
put them in a pan with a nice round oil (I used a nonstick pan of Guardini ) and bake at 200 degrees for 15-20 minutes.

simple and tasty, the breading corn and almonds makes scrocchiarella and pleasure, appetizer, side dish, main course? you see where you put them, they're good everywhere!

this recipe to chickpeas gift for her blog candy extremely crisp

Does Anyone Has Westernchikan Member Account

Millerighe of strawberry and white chocolate mousse flavored with .....

My friend Juliana .... yes, Julie ... now you know not? ... Yes, the Giuliana showed me just what it says a great gift. He was at home, idle, a blast of magic that has regained all his explosive desire to cool for a few weeks and is here with me. What I'm still confused for the event so as to be induced under each two by three, to come out in the work room, and kick a loving look, how he could understand ...

a blast.

I thought about it for years. How can you think of those things that it considers to be impossible. Dreams that remain unfulfilled dreams for so much time then, when it happens to materialize, remains a bit incredulous, almost hesitant to the idea that ...

But no. It 's true. And I waited for days to come last night. I knew exactly what to do ... s'aveva Freddy and me. I released the strawberries from the darkness of the refrigerator, I gave birth to Valhrona Ivoire white chocolate for special occasions, I opened the padlock that held the imagination harnessed from within my heart and I spun through the rooms. And when you stop, look around and browse and tired from watching me messo nelle mani una semplicissima pate à sigarette che è riuscita anche a divertirmi con le sue forme ed i suoi colori.

Avevo in mente le righe. Tante righe colorate. Di rosso e di bianco...Come se quell'esplosione di colore fosse in grado di cancellare il freddo e la stanchezza di questi giorni, togliere il chiavistello ad un portone e far entrare l'aria tiepida di sole e d'azzurro.

E' cosi che è nato il mio millerighe. Dalla fantasia e dalla voglia di aria e di tiepido sole. Profumata di limone, naturalmente.

Millerighe di fragola e di mousse al cioccolato bianco al profumo di lemon

(freely extracted from a recipe Christphe Adam)

For the creamy strawberry

400 g of strawberry puree well sifted

4 tablespoons sugar

3 g 2 g gelatin sheets

Far hydrate sheets gelatin in ice water. Put a few spoonfuls of mashed in a small bowl, microwave and heat it up very well to dissolve sugar. In the same bowl containing the hot puree, add the squeezed gelatine and stir to make smooth paste. Very little heat in the microwave and pour the remaining puree the contents of the bowl mix well the two contents.

For the white chocolate mousse flavored with lemon

80 g of whole milk

2 g 2 g gelatin sheets

zest of one lemon

150 g of white chocolate Ivoire Valhrona

160 g of whipped cream

Heat the milk with lemon peel and leave to infuse for 30 '. Hydrate the gelatin. Discard the zest from the milk, still warm and add the squeezed gelatine. Reduce the chocolate chips and melt in the microwave. Strain the hot milk and pour in three shots at the center of the melted chocolate emulsifying well until a smooth and shiny ganache. Combine the cream.

Preparation of glasses

Prepare tall, narrow glasses, like in classical da spumante oppure da cocktail.

Velare il fondo con un cucchiaio di salsa di fragole. Riporre in abbattitore oppure in frigorifero.

Stratificare la mousse al cioccolato e riporre ancora in frigo. Velare di nuovo con le fragole solo a perfetto raffreddamento allo scopo di mantenere una certa nitidezza nella stratificazione.

Ultimare con uno strato di mousse al cioccolato.

Pate à cigarette

35 g d'albume

35 g di burro morbido in pomata

35 g di zucchero al velo

35 g di farina 00

Ammorbidire il burro con un cucchiaio fino ad averlo in pomata. Aggiungere piano lo zucchero al velo fino ad ottenere un composto spumoso e soffice. Versare a filo l'albume ed incorporarlo con l'aiuto di una frusta a mano. Ultimare con la farina ben setacciata. Dividere il composto in due parti e ad una aggiungere una punta di colore rosso in pasta per alimenti. Preparare in tal modo delle lingue di gatto oppure delle fettuccine  sottili nei due colori. Per ottenere un effetto a tre colori o, comunque, a reticolo colorato, fare delle fettuccine rosse sul silpat con l'apposito attrezzo. Far congelare benissimo la pasta e poi stendere sopra le fettuccine rosse uno strato di pasta bianca.

Infornare for a few minutes at 170 ° C. With suitable

coppapasta, you can carve out of the hot pasta cigarette reasons decorating favorite.

... And so the day seemed more cheerful. And this morning, the sun, so intrigued by color, piercing the sky was the terminus just tinged with blue.

But that's something .....

Continuios Cramps 8 Month Pregnancy

Cake meal of rice and lemon biscuits

The picture does not do justice, but Cake is good for a thousand and one nights.
I saw the recipe while casually browsing through your blog (lately I have some important thoughts that keep me occupied longer than necessary). The night is long and often half asleep I think of things which ... ...
I had not paid much attention but which were printed in the mind like an obsession, so I got up early and in a moment I did.
breakfast I made a little 'late but the cake warm with cold milk was fabulous. The blog is
Francescav. And the recipe is the cake of semolina flavored with lemon.
And I felt that there was in the house all necessary? noneeee!
He saved for a corner as the meal of rice that is similar to the consistency of corn meal that is used for the gnocchi alla romana, the recipe has been slightly changed, but the result was excellent.
To be repeated in the evening ... surely there was more.
(the meal of rice I got it in the shop of Nature)

cake meal of rice and lemon

100 g flour 200 g semolina cakes Biancaflor

rice 2 eggs 100 g

white cane sugar 80 g unsalted butter 250 g milk Lurpack
(I had just finished buttermilk otherwise I would have preferred to milk).

cream of tartar 1 teaspoon of the juice of 1 lemon and its peel, finely chopped or grated yellow

butter and flour for the mold.

In a bowl beat eggs, add sugar and mix. MO
Melt the butter and add to lukewarm, stirring constantly with a fork.
Pour the lemon juice with zest, flour sifted with baking powder and pour the milk at room temperature. Embed
the semolina and stir with a wooden spoon until everything is smooth.
Grease and flour the loaf pan and fill with the mixture.
Bake in preheated oven 210 degrees for 45 minutes.
Remove the mold from the oven, let cool and remove from the mold.

(mine had broken away from the walls well alone and I was able to turn it over in the pot still hot)

*** always for the kiln decrepit, half an hour after I covered with a sheet of aluminum not toast the surface of the cake.

Adding Wheels To Luggage

confetti to the two chocolates

I realize that I do not celebrate gastronomically!
s.valentino not celebrate, do not celebrate the patron saint of Parma, the less the party of women.
and I realized since I opened the blog because according to the season is a riot of hearts, mimosa, traditional cakes and so on.
hearts that will make me diabetes, mimosa allergy causing me to become our patron saint of pastry shoes pastry and I is not that I love passionately, but the Christmas cakes, eat them just because it's Christmas I produce short, sweet year-round except for holidays!
these and even more fall carnival with all its boundary fried in many different ways, talking, damselfish, tortellini, pancakes, and I do not ever fry for not celebrating carnival (always gastronomically speaking!).
everything has changed, or more precisely, something has changed since I opened the blog.
I began to try other areas of sweets, I made panettone and pandori than ever in life, I have red hearts and referred to a mimosa on a cheese cake fried sweet .... but no, sorry but those just do not I do, I tried the donuts in the oven for removing the whim of them still at home but do not fry!

nadia and then when I contacted for this initiative dell'azienda guardini   in cui mi invitava a mandarle una ricetta legata al tema "il carnevale", ho dato per scontato e con rammarico che non sarei riuscita a mandarle niente.
poi pensa che ti ripensa mi sono detta che a parte i dolci fritti carnevale è anche colore, allegria, coriandoli e stelle filanti, per cui complice dei ritagli di torta conservati in freezer per essere usati come basi per qualche bicchierino, ho pensato a questi piccoli bocconcini golosi e colorati.....e buon carnevale!!

 

confetti to the two chocolates:

150gr chocolate cake (mine was a 7 cups cooked in a nonstick mold square Guardini )

100g mascarpone cheese 2 tablespoons cocoa 2 tablespoons sugar

;

crumble the cake and mix the mascarpone, sugar and cocoa,

divide the dough in two.

to first mixture, mix 1 or 2 tablespoons orange marmalade (I used the flower of bitter orange fruit of Rigoni di Asiago organic),

into balls slightly larger than of a nut and keep cool.

We add the second mixture of rum, take a bit of dough, press it and put in the chocolate cream (I put hazel Rigoni di Asiago a delight!)

close like a little dumpling.

put the bon bon in the freezer for a few minutes and in the meantime, melt separately

100g dark chocolate 100g white chocolate

when the chocolates are melted to cover the oranges with bon bon dark chocolate rum and those with white chocolate, sprinkle with colored round candies and keep cool.

and even then it is carnival ..... and then I'm not really happy and bellini?