Sunday, December 23, 2007
Thursday, December 13, 2007
Dog Friendly Ski Resorts Ny
Crunchy Almonds and Hazelnuts
join in! 'I am pleased at the "Celebration of Dining" by Grace and Cocò .
Having little time last night returning from work, I decided to make this crisp, easy to prepare and ideal for this holiday season.
Ingredients:
100 gr. peeled and toasted almonds, 100 gr. peeled and toasted hazelnuts, 200 gr. of sugar, half a teaspoon of cinnamon powder.
Preparation:
Chop nuts and mix it with cinnamon powder. In a saucepan melt sugar over a low heat, stirring with a wooden spoon, when it begins to color add dried fruit and cook for a few more minutes, stirring constantly to cover it all with the caramel, being careful not to let it burn. Pour the mixture onto a cutting board covered with wax paper and a spatula livellatelo height of about one centimeter (I've used to flatten the bottom of a glass) and let it cool for a few minutes, when it is still soft, cut with a sharp knife into pieces the size you want and let it cool. Keep the crisp in a jar sealed to chisura.
join in! 'I am pleased at the "Celebration of Dining" by Grace and Cocò . Having little time last night returning from work, I decided to make this crisp, easy to prepare and ideal for this holiday season.
Ingredients:
100 gr. peeled and toasted almonds, 100 gr. peeled and toasted hazelnuts, 200 gr. of sugar, half a teaspoon of cinnamon powder.
Preparation:
Chop nuts and mix it with cinnamon powder. In a saucepan melt sugar over a low heat, stirring with a wooden spoon, when it begins to color add dried fruit and cook for a few more minutes, stirring constantly to cover it all with the caramel, being careful not to let it burn. Pour the mixture onto a cutting board covered with wax paper and a spatula livellatelo height of about one centimeter (I've used to flatten the bottom of a glass) and let it cool for a few minutes, when it is still soft, cut with a sharp knife into pieces the size you want and let it cool. Keep the crisp in a jar sealed to chisura.
Note:
you like you can do with just the crunchy almonds, hazelnuts or peanuts.
you like you can do with just the crunchy almonds, hazelnuts or peanuts.
Sunday, December 9, 2007
Chevy Silverado Rims And Tires
Struffoli
Ingredients:
400 gr. flour, 4 eggs, 30 gr. butter, 1 tablespoon sugar, 1 pinch of salt, 1-2 tablespoons anise liqueur or brandy, grated rind of half lemon and half orange untreated, a pinch of baking soda.
Per la decorazione:
500 gr. di miele, 150 gr. di cedro e scorzette di arancia candite a pezzettini, confettini bianchi cannellini, confettini colorati e confettini argentati, frutta candita a pezzi e ciliegine candite, olio per friggere.
Preparazione:
mettete la farina a fontana sulla spianatoia e al centro rompete le uova, aggiungete il cucchiaio di zucchero, il cucchiaio di liquore, il burro, un pizzico di sale, il pizzico di bicarbonato e la scorza grattugiata del limone e dell'arancia. Amalgamate il tutto e lavorate bene la pasta, formate una palla, copritela con un canovaccio e fatela riposare per circa un'ora. After this time take the dough, taglietela into small pieces, consisting of the loaves as thin as a pencil and cut all into small pieces, sprinkle with a little flour to prevent them from attacking each other. Put a pot on the fire high and wide with the oil and let it warm up, when the struffoli fry a few at a time put them in a sieve and shake to remove excess flour. Fry a few at a time over a medium flame, making sure the oil temperature because it can form a froth coming out of the pot, if it happens immediately moved the pot from the flame to lower the temperature during frying, I recommend that you change at least one or two Sometimes the oil. Be careful cooking, struffoli must have a light golden color otherwise harden, gradually remove them from the oil with a slotted spoon and place it on a plate with paper towels. In another saucepan heat the honey at a low temperature until it became a light amber color and the foam will completely disappeared, taking care not to burn, when it is ready pour struffoli and mix with a wooden spoon , add the citron and candied orange peel into small pieces and mix together until the struffoli will all be covered with honey. Pour at once onto a round plate, with wet hands, form a honey bun and hot to your own taste with sweets, the cherries and bits of candied fruit.
Notes:
I recommend to them a few days before, taking care to wrap them in a sheet of cellophane, struffoli remain well preserved for more than a week and in 'Waiting become even more good.
In the picture I used half of the ingredients.
400 gr. flour, 4 eggs, 30 gr. butter, 1 tablespoon sugar, 1 pinch of salt, 1-2 tablespoons anise liqueur or brandy, grated rind of half lemon and half orange untreated, a pinch of baking soda.
Per la decorazione:
500 gr. di miele, 150 gr. di cedro e scorzette di arancia candite a pezzettini, confettini bianchi cannellini, confettini colorati e confettini argentati, frutta candita a pezzi e ciliegine candite, olio per friggere.
Preparazione:
mettete la farina a fontana sulla spianatoia e al centro rompete le uova, aggiungete il cucchiaio di zucchero, il cucchiaio di liquore, il burro, un pizzico di sale, il pizzico di bicarbonato e la scorza grattugiata del limone e dell'arancia. Amalgamate il tutto e lavorate bene la pasta, formate una palla, copritela con un canovaccio e fatela riposare per circa un'ora. After this time take the dough, taglietela into small pieces, consisting of the loaves as thin as a pencil and cut all into small pieces, sprinkle with a little flour to prevent them from attacking each other. Put a pot on the fire high and wide with the oil and let it warm up, when the struffoli fry a few at a time put them in a sieve and shake to remove excess flour. Fry a few at a time over a medium flame, making sure the oil temperature because it can form a froth coming out of the pot, if it happens immediately moved the pot from the flame to lower the temperature during frying, I recommend that you change at least one or two Sometimes the oil. Be careful cooking, struffoli must have a light golden color otherwise harden, gradually remove them from the oil with a slotted spoon and place it on a plate with paper towels. In another saucepan heat the honey at a low temperature until it became a light amber color and the foam will completely disappeared, taking care not to burn, when it is ready pour struffoli and mix with a wooden spoon , add the citron and candied orange peel into small pieces and mix together until the struffoli will all be covered with honey. Pour at once onto a round plate, with wet hands, form a honey bun and hot to your own taste with sweets, the cherries and bits of candied fruit.
Notes:
I recommend to them a few days before, taking care to wrap them in a sheet of cellophane, struffoli remain well preserved for more than a week and in 'Waiting become even more good.
In the picture I used half of the ingredients.
Tuesday, September 18, 2007
Konus Spotting Scope For Sale
you soon!
to sudden work commitments (due to transfer), when I can follow my blog.
Having been kindly Fabietto invited by his meme, I decided to participate anyway.
Thanks and ....
Having been kindly Fabietto invited by his meme, I decided to participate anyway.
Thanks and ....
Irritable Bladder And Bowel
Baba
I accept with pleasure the kind invitation of Fabietto Pasta Amore e Fantasia .. to participate in the meme "My workhorse"
Ingredients:
250 gr. of flour, 4 eggs, 100 gr. of butter, 20 gr. sugar, 100 ml. milk, 15 gr. yeast, 1 teaspoon of salt.
For the syrup:
1/2 litro di acqua, 1/2 kg. di zucchero e 300 ml. di rhum.
Preparazione:
versate la farina a fontana in una terrina piuttosto ampia, al centro ponete il lievito diluito con un pò di latte tiepido, unite le uova e sbattete con una forchetta prendendo a poco a poco la farina tutt'intorno. Unite il resto del latte e lavorate per 5 minuti l'impasto che dovrà essere liquido. Coprite con un piatto, avvolgete la terrina in una coperta di lana e lasciate lievitare in luogo tiepido per circa 30 minuti. Nel frattempo montate il burro morbido con una spatola e amalgamatelo con un cucchiaino di sale e i 20 gr. di zucchero. Riprendete la terrina e mescolate butter in the dough mixing gently for several minutes. Butter a mold baba 24 cm. in diameter and pour in the batter, let rise for about an hour covered at all times. I urge you to check the rising, the dough should almost reach the edge of the mold. Preheat the oven, bake the baba first at 200 degrees for 10 minutes and then at 180 degrees for 25 minutes. Check the kitchen with a wooden skewer. Prepare the syrup by boiling water with the sugar off the heat and add the rum. Put the baba in a dish with high sides and bucherellatelo in several places with a long toothpick. Wet the baba still warm with the aid of a ladle, repeat the process several times, collecting il liquido dal fondo del piatto, fino a che il babà non avrà assorbito tutto lo sciroppo. A piacere decorate il babà con panna montata, crema pasticcera, frutta, ecc.
Note:
per rendere lucido il babà, lo potete spennellare con della gelatina di albicocche scaldata con un pò d'acqua.
In passato avevo già pubblicato questo post, siccome è il dolce che tutti i miei amici mi chiedono di preparare spesso, lo ritengo il mio cavallo di battaglia. 
I accept with pleasure the kind invitation of Fabietto Pasta Amore e Fantasia .. to participate in the meme "My workhorse" Ingredients:
250 gr. of flour, 4 eggs, 100 gr. of butter, 20 gr. sugar, 100 ml. milk, 15 gr. yeast, 1 teaspoon of salt.
For the syrup:
1/2 litro di acqua, 1/2 kg. di zucchero e 300 ml. di rhum.
Preparazione:
versate la farina a fontana in una terrina piuttosto ampia, al centro ponete il lievito diluito con un pò di latte tiepido, unite le uova e sbattete con una forchetta prendendo a poco a poco la farina tutt'intorno. Unite il resto del latte e lavorate per 5 minuti l'impasto che dovrà essere liquido. Coprite con un piatto, avvolgete la terrina in una coperta di lana e lasciate lievitare in luogo tiepido per circa 30 minuti. Nel frattempo montate il burro morbido con una spatola e amalgamatelo con un cucchiaino di sale e i 20 gr. di zucchero. Riprendete la terrina e mescolate butter in the dough mixing gently for several minutes. Butter a mold baba 24 cm. in diameter and pour in the batter, let rise for about an hour covered at all times. I urge you to check the rising, the dough should almost reach the edge of the mold. Preheat the oven, bake the baba first at 200 degrees for 10 minutes and then at 180 degrees for 25 minutes. Check the kitchen with a wooden skewer. Prepare the syrup by boiling water with the sugar off the heat and add the rum. Put the baba in a dish with high sides and bucherellatelo in several places with a long toothpick. Wet the baba still warm with the aid of a ladle, repeat the process several times, collecting il liquido dal fondo del piatto, fino a che il babà non avrà assorbito tutto lo sciroppo. A piacere decorate il babà con panna montata, crema pasticcera, frutta, ecc.
Note:
per rendere lucido il babà, lo potete spennellare con della gelatina di albicocche scaldata con un pò d'acqua.
In passato avevo già pubblicato questo post, siccome è il dolce che tutti i miei amici mi chiedono di preparare spesso, lo ritengo il mio cavallo di battaglia.
Wednesday, September 12, 2007
Do Pokemon Roms Cost Money?
Macaroons and Chocolate Mousse Cake with Chocolate and Cherries
Ingredienti per circa 4 persone.
For the mousse:
200 gr. mascarpone cheese, 100 ml. of fresh cream, 50 gr. icing sugar, 50 gr. macaroons.
For Ganache:
100 gr. Dark chocolate, 100 ml. liquid fresh cream, 1 tablespoon of butter.
For decoration:
4 amaretto, to taste dark chocolate, finely chopped.
Preparation:
Ingredienti per circa 4 persone. For the mousse:
200 gr. mascarpone cheese, 100 ml. of fresh cream, 50 gr. icing sugar, 50 gr. macaroons.
For Ganache:
100 gr. Dark chocolate, 100 ml. liquid fresh cream, 1 tablespoon of butter.
For decoration:
4 amaretto, to taste dark chocolate, finely chopped.
heat the cream over the fire, just mention to boil remove from heat, add the chocolate into small pieces and melt, stirring well, add then the butter and mix well. Pour the mixture into cups (or in small glasses as in photo) in equal parts and let it cool.
Meanwhile in a bowl with the mascarpone and icing sugar, add the amaretti crumbs and stir in the whipped cream, stirring gently from bottom to top. Pour the mixture into cups of the cooled chocolate and refrigerate. When serving, garnish each cup with the surface of the whole amaretti and chocolate, finely chopped.
Note:
cups for these two colors I was inspired by the greedy recipe Roxy that thank you!
Note:
cups for these two colors I was inspired by the greedy recipe Roxy that thank you!
Sunday, September 9, 2007
Education Loan Consolidation
Sciroppate
Dolceviola He makes a 'Year of the Blog!
Ingredients:
130 gr. of chocolate biscuits, 75 oz. of cold butter, 500 gr. of soft cheese, 80 gr. sugar, 2 eggs, 200 gr. Dark chocolate melted, 250-300 gr. drained pitted cherries in syrup, to taste of white and dark chocolate for decoration.
Dolceviola He makes a 'Year of the Blog! 130 gr. of chocolate biscuits, 75 oz. of cold butter, 500 gr. of soft cheese, 80 gr. sugar, 2 eggs, 200 gr. Dark chocolate melted, 250-300 gr. drained pitted cherries in syrup, to taste of white and dark chocolate for decoration.
Preparazione:
imburrate uno stampo a cerniera di 22 cm. di diametro, tritate finemente nel mixer i biscotti al cioccolato e mescolateli in una ciotola con il burro fuso, versate il composto nello stampo, livellatelo bene con il palmo della mano e mettete in frigo per circa 30 minuti. Sciogliete il cioccolato fondente a bagnomaria o nel microonde, lavorate a crema la ricotta e lo zucchero con le fruste elettriche, aggiungete un'uovo alla volta mescolando bene, incorporate un pò alla volta il cioccolato fuso tiepido e amalgamate bene, aggiungete infine le ciliegie sciroppate sgocciolate e mescolate delicatamente a mano con una spatola. Riprendete lo stampo dal frigo e versate dentro the mixture, level the surface and place in preheated oven at 180 degrees for about 50 minutes. Remove from the oven and let cake cool thoroughly. Then remove the cake from the mold, decorate with chocolate chips and white chocolate as in the picture or to your liking, then put it in the fridge for at least 3 hours, or better yet until the next day.
Notes:
when you put the cake in the oven, I suggest you place a sheet of parchment paper under the mold, because it is the hinge of the cherry liquid can drip and burn on the bottom of the oven.
To estimate the scales, place the chocolate in the fridge and then help yourself with a potato peeler.
imburrate uno stampo a cerniera di 22 cm. di diametro, tritate finemente nel mixer i biscotti al cioccolato e mescolateli in una ciotola con il burro fuso, versate il composto nello stampo, livellatelo bene con il palmo della mano e mettete in frigo per circa 30 minuti. Sciogliete il cioccolato fondente a bagnomaria o nel microonde, lavorate a crema la ricotta e lo zucchero con le fruste elettriche, aggiungete un'uovo alla volta mescolando bene, incorporate un pò alla volta il cioccolato fuso tiepido e amalgamate bene, aggiungete infine le ciliegie sciroppate sgocciolate e mescolate delicatamente a mano con una spatola. Riprendete lo stampo dal frigo e versate dentro the mixture, level the surface and place in preheated oven at 180 degrees for about 50 minutes. Remove from the oven and let cake cool thoroughly. Then remove the cake from the mold, decorate with chocolate chips and white chocolate as in the picture or to your liking, then put it in the fridge for at least 3 hours, or better yet until the next day.
Notes:
when you put the cake in the oven, I suggest you place a sheet of parchment paper under the mold, because it is the hinge of the cherry liquid can drip and burn on the bottom of the oven.
To estimate the scales, place the chocolate in the fridge and then help yourself with a potato peeler.
Thursday, September 6, 2007
Portable Refractor Telescope
Strudel di Salsiccia e Ricotta (Ricetta di Sale & Pepe)
Ingredients:
200 gr. fresh or frozen puff pastry, 1 onion, 100 gr. cherry tomatoes, 400 gr. sausage type of sausage, 250 gr. ricotta cheese, 1 tablespoon fennel seeds (optional), 1 dl. dry white wine, 1 egg, 2 tablespoons milk, 4 tablespoons extra virgin olive oil, salt and pepper to taste.
Ingredients: 200 gr. fresh or frozen puff pastry, 1 onion, 100 gr. cherry tomatoes, 400 gr. sausage type of sausage, 250 gr. ricotta cheese, 1 tablespoon fennel seeds (optional), 1 dl. dry white wine, 1 egg, 2 tablespoons milk, 4 tablespoons extra virgin olive oil, salt and pepper to taste.
Preparation:
clean and chop the onion (I used a little), peel the sausage and crumble it coarsely, wash the tomatoes, dry them and cut them in half. In a pan saute the onion with the 4 tablespoons oil, add the sausage and brown for about 5 minutes over high heat, pour the wine and let evaporate, add the tomatoes (I have them skinned) salt and pepper if necessary (I recommend you try first, because the sausage already contains them) and cook for about 10 minutes over medium heat, stirring often, until the sauce will be dry. Pour the cooked sausage in a bowl, then add the ricotta, fennel seeds to taste, salt if needed and mix well. Roll out the pastry on a baking sheet covered with parchment paper wet and wrung out, prick the bottom with a fork and brush with egg white lightly beaten (by holding the yolk), spread the filling in the center of the dough, leaving a freeboard of about 2 cm., roll the dough over the filling and seal the ends. Mix egg yolk with milk and brush the surface of strudel. Bake in preheated oven at 200 degrees for about 25-30 minutes. Remove the strudel from the oven, slice and serve warm.
Note:
the recipe says to use 200 gr. puff pastry. I used a roll of fresh pasta ready which is a bit larger than 200 grams.
clean and chop the onion (I used a little), peel the sausage and crumble it coarsely, wash the tomatoes, dry them and cut them in half. In a pan saute the onion with the 4 tablespoons oil, add the sausage and brown for about 5 minutes over high heat, pour the wine and let evaporate, add the tomatoes (I have them skinned) salt and pepper if necessary (I recommend you try first, because the sausage already contains them) and cook for about 10 minutes over medium heat, stirring often, until the sauce will be dry. Pour the cooked sausage in a bowl, then add the ricotta, fennel seeds to taste, salt if needed and mix well. Roll out the pastry on a baking sheet covered with parchment paper wet and wrung out, prick the bottom with a fork and brush with egg white lightly beaten (by holding the yolk), spread the filling in the center of the dough, leaving a freeboard of about 2 cm., roll the dough over the filling and seal the ends. Mix egg yolk with milk and brush the surface of strudel. Bake in preheated oven at 200 degrees for about 25-30 minutes. Remove the strudel from the oven, slice and serve warm.
Note:
the recipe says to use 200 gr. puff pastry. I used a roll of fresh pasta ready which is a bit larger than 200 grams.
Sunday, September 2, 2007
Reviews On Wild Growth Hair Oil
Crostata di Mele e Uvetta
300 gr. flour, 150 gr. of butter, 120 gr. sugar, 3 egg yolks, a pinch of salt, the grated rind of one lemon Treaty (only the yellow part).
Ingredients for filling:
800 gr. apple, 120 gr. sugar, 2 tablespoons raisins, 3 tablespoons brandy, 1 pinch of cinnamon to taste, taste of sugar.
Preparation:
put the flour on a pastry board, add the butter into small pieces and work with your fingers until it forms the crumbs, add the sugar, egg yolks , a pinch of salt and the grated rind of lemon , mix the ingredients and mix quickly everything by hand (without heating the dough too much) to form a loaf, wrap in plastic wrap and refrigerate for about an hour. Peel apples and cut them into thin slices, put them in a bowl and mix in sugar, cinnamon, brandy and raisins, cover the bowl and set aside. Resume the dough from the refrigerator and mettetene by about 1 / 3 will be used to cover, roll out the remaining dough with a rolling pin on a sheet of parchment paper (so it will be easier to transfer in the mold) and invert the dough in a pan for tarts 24 cm. of diameter and about 3 cm. high buttered and floured , place the dough on the edges and prick the bottom with a fork. Drain the liquid from the apples and arrange them in an even layer on the pastry. Take the remaining dough, crumble it with your fingers and give it good over the surface, bake in preheated oven at 180 ° for about 35-40 minutes. Now remove the tart from the oven and let cool , the mold onto a serving dish and sprinkle to taste with icing sugar.
Note:
I dedicate this recipe to Rosy to thank you for choosing my blog on the day of BlogDay .
Ingredients for filling:
800 gr. apple, 120 gr. sugar, 2 tablespoons raisins, 3 tablespoons brandy, 1 pinch of cinnamon to taste, taste of sugar.
Preparation:
put the flour on a pastry board, add the butter into small pieces and work with your fingers until it forms the crumbs, add the sugar, egg yolks , a pinch of salt and the grated rind of lemon , mix the ingredients and mix quickly everything by hand (without heating the dough too much) to form a loaf, wrap in plastic wrap and refrigerate for about an hour. Peel apples and cut them into thin slices, put them in a bowl and mix in sugar, cinnamon, brandy and raisins, cover the bowl and set aside. Resume the dough from the refrigerator and mettetene by about 1 / 3 will be used to cover, roll out the remaining dough with a rolling pin on a sheet of parchment paper (so it will be easier to transfer in the mold) and invert the dough in a pan for tarts 24 cm. of diameter and about 3 cm. high buttered and floured , place the dough on the edges and prick the bottom with a fork. Drain the liquid from the apples and arrange them in an even layer on the pastry. Take the remaining dough, crumble it with your fingers and give it good over the surface, bake in preheated oven at 180 ° for about 35-40 minutes. Now remove the tart from the oven and let cool , the mold onto a serving dish and sprinkle to taste with icing sugar.
Note:
I dedicate this recipe to Rosy to thank you for choosing my blog on the day of BlogDay .
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