Blue Intensifier Hair Color

end

The winter will end ..................

Nature takes root wherever it wants.
This show can be seen in Vigevano (PV).
If you like a moment of distraction, you can see how the plants have taken possession of their territory, in defiance of the few walls still standing.

Dead Women In Coffins

Tart jam as Luke says Montersino ....

I've always liked the drills. Among all the flowers are my favorites. Not only for their colors so brightly lit as for their fragrance. That when you hear the fragrance, you wrap and leave you with a sense of lightheadedness. As I entered, driven by a vortex in the spring.

liked it the same way, even to my mother. And now that someone has thought about leaving a clear glass jar on my desk every morning and think it's nice to get her. How to accompany me during the day.

After all, the drills are so amazingly simple. Fragile. Delicate but not enough to not stand in the day. In fact, there are times when you want and need to return to the basics of things. To prune from what has accumulated over time as the dust on the bedside table on which rests the glasses.

For me, it means getting back to a zero quota butter, sugar, flour, eggs and jam. And to do this simple tart that someone has always considered his favorite dessert. The sweet smell of which already welcomes you to the first steps that you think you go with a slow and tired in the evening return. The scent of home. A perfume that seems to tell you to loose the buttons of his coat and loosen the scarf on the neck and facial brightening.

That much, you've come home.

shortbread tart with apricot jam

(from a recipe by Luca Montersino)

Ingr:

300 g flour 00 g butter 280

50 g icing sugar 125 g egg yolks
firm
One tablespoon of rum / vanilla liqueur lemon zest


apricot jam

Setacciare ripetutamente la farina. Mettere il burro tagliato a pezzetti per pochi secondi in un micro-onde in modo da ammorbidirlo. Lavorarlo con un cucchiaio di legno in modo da renderlo in consistenza “pomata” e versarlo nella ciotola della planetaria . In alternativa, usare un normale frullino elettrico. Montare il burro prima da solo, quindi aggiungere piano lo zucchero e continuare la lavorazione fino ad ottenere un composto spumoso e soffice. Aggiungere l’aroma liquore prescelto e la scorza del limone. Sgusciare i tuorli avendo cura di eliminare completamente l’albume. La cottura dei tuorli può avvenire:

1. far prendere l’ebollizione ad una casseruolina piena d’acqua. Ridurre la potenza del calore e versare delicatamente nell’acqua i tuorli, senza toccarli. Dopo pochi istanti, con un cucchiaio di legno, girare i tuorli per verificarne la consistenza e continuare la cottura fino ad indurimento. Estrarre i tuorli con una schiumarola e metterli in una ciotola.

2. in alternativa, il metodo Montersino consiste nel versare i tuorli in una ciotola, coprirli con acqua bollente e farli finire di cuocere nel micro-onde, avendo cura di bucherellarne piano la superficie.

Una volta sodi, passare i tuorli al setaccio fine in metallo aiutandosi con una spatolina. Versare la purea nella montata di burro e zucchero amalgamando bene. Aggiungere la farina rimescolando in fretta ed il meno possibile.

Imburrare and flour a baking sheet for about 24 -26 cm. Pour the batter into pastry bag and make a circle on the bottom from the center of the pan. Continue doing a strip along the edges of the mold. Pour the jam and finish chosen by the drawstrings on the surface.

Bake at 170-180 ° C for about 25 minutes.

This pastry will certainly among my cakes to be redone. It was not for nothing but I have at hand a very good jam waiting to be tasted tangerines ... And maybe, you know that I love you so much sweet, maybe increase 'the amount of sugar to 75 g. .. silencing the voice that tells me that I could still go .....

Can Mono Be Spread Through A Pool

mon amour

what I like to participate in the contest, I find them very stimulating, push you to cook things that maybe you would never think of, dare combinations unusual improvement in the picture .... uh, I almost forgot .... I won the contest flavia best photos! but there pensate, IO che vinco con una foto!!?? giuro che non ho corrotto nessuno, ho messo d'accordo ben DUE giudici, quanto me la tiro ragà!!! ahahah!!

ok ok, torniamo al discorso dei contest.
come dicevo sono fonte di ispirazione e stimolo, e in altri casi come questo anche a farti ricordare che erano mesi (almeno 6!) che dovevi postare questa crostata che fra l'altro è diventata LA preferita!
colpa degli impegni, delle altre ricette in lista di attesa che si incavallano e si sovrappongono e insomma, grazie alle sorelle e al loro contest è arrivato il suo meritato momento!

contest per me perfetto perchè io adoro letteralmente l'ingrediente principe, le amarene Locksmiths in syrup. a jar at home never fails, and in moments of delirium glycemic'm going to eat a couple spoonfuls of "nature" ... that good!

fire the ovens then ... here is the recipe!

for oil ely pastry: 350g of flour


150g sugar (I 130)

2 eggs 1 cup oil (I 100g)
1 packet of yeast (I 3 / 4)

proceed as a normal crust and put in refrigerator for a couple of hours.

for cream:


130gr sugar 3 eggs vanilla essence

scorza grattugiata di limone (io l'ho omessa)
250gr di ricotta
60gr di farina
200gr di panna
cioccolato fondente a scaglie
una 30ina di amarene sciroppate fabbri

montare uova e zucchero fino ad ottenere un composto spumoso, unire la vaniglia e la scorza, la ricotta mescolando per amalgamare bene e la farina,
montare la panna ed unirla alla crema, mescolare delicatamente fino ad incorporarla tutta.
rivestire con la frolla lo stampo da crostata e mettere sul fondo un pò di cioccolato fondente a scaglie poi la crema dove faremo affondare le amarene fabbri e con un pò del loro sciroppo fare una leggera variegatura.
cuocere a 180° per 40 minuti o a seconda del vostro forno.

will be for my beloved cherry but I think this is one of the most delicious pies I make, I have revived several times and has always been a pleasant success.
this time I made the tart pastry in the freezer because I was too low for a single cake, and having advanced the cream I used simply by putting it in a MULTISTAMP silicon and baked for 20 minutes. Once I have baked the cakes garnished with un'amarena and some of its syrup ... divinely simple and delicious!

the recipe of the cream has been found long ago on the net but I lost track of the rightful owner, if anyone would recognize as their own and I'll put alerts name.

participate in the contest with this recipe of pot sisters in thanking them for giving me back the memory!

contest and about memory and do not forget to Sandrina , I recommend it!

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