Saturday, January 30, 2010
Friday, January 29, 2010
Play Pokemon Silver Online Cheats
Luca Annalisa
Today Eusebio grandfather, the grandfather of Anna, completes 89 years.
On this occasion I made a small cake which among other things not eat because he does not like sweets.
Well indeed there will be those who will take care of this hihihi
Cara Anna, then let me know if this new mix is \u200b\u200bto your taste ok? A big kiss and still
augurissimi grandfather! 
Today Eusebio grandfather, the grandfather of Anna, completes 89 years.
On this occasion I made a small cake which among other things not eat because he does not like sweets.
Well indeed there will be those who will take care of this hihihi
Cara Anna, then let me know if this new mix is \u200b\u200bto your taste ok? A big kiss and still
augurissimi grandfather!
Tuesday, January 26, 2010
Kidney Failure Get Well Wishes
tartare and seared tuna with
Alloraaa Hello everyone!
That today is not a real recipe, but mine was an experiment. Let me explain.
I've always loved the tuna tartare , eaten for the first time in a winery of Gallipoli, where he was really prepared to art, from there not by chance, comes my love for this type of fish, but I've never tried to prepare as much inexperienced.
Saturday but ... wandering around the supermarket, get it by mistake in front of the fish counter where you can find the finest products in the magnificent ... this ruby \u200b\u200bred thread.
The tuna has a consistency so special is that it seems fine ... candied fruit, the thread does not have any imperfection and its linearity and its quasi-transparency I dare say, it reminds me just of candied fruits.
This post does not contain a recipe, but the Board of suggestions if you like me, you have never prepared this dish.
I bought around 240/250 grams of tuna (since the first time, I did not want to risk) and I searched on the internet, in magazines, in books at my disposal many recipes Tart.
I tried to understand the basics, and have concluded that it was certainly a just orange juice (I prefer lemon juice because the more delicate) and extra virgin olive oil.
The recipes list the ingredients of all kinds, including those essential but I chose the chopped capers. I kept
with toasted pine nuts, toasted sesame seeds, a clove of garlic to flavor (but next time I think I chop), Worchester sauce, Tabasco sauce, grated ginger and soy sauce.
are together all ingredients and let marinate for a few minutes.
It transforms the dish with the help of a pastry rings.
The thread in the foreground instead of tuna is seared, seared too ... unfortunately I missed the cooking time, for sure because I used a pot that is too thin that I was misled. The thread was to be only just cooked and raw inside :-( but my patience ... it is completely cooked, the next time I'll know where corregere the error.
like I hope my recipe / advice you enjoyed.
A big kiss and good week!
Alloraaa Hello everyone!
That today is not a real recipe, but mine was an experiment. Let me explain.
I've always loved the tuna tartare , eaten for the first time in a winery of Gallipoli, where he was really prepared to art, from there not by chance, comes my love for this type of fish, but I've never tried to prepare as much inexperienced.
Saturday but ... wandering around the supermarket, get it by mistake in front of the fish counter where you can find the finest products in the magnificent ... this ruby \u200b\u200bred thread.
The tuna has a consistency so special is that it seems fine ... candied fruit, the thread does not have any imperfection and its linearity and its quasi-transparency I dare say, it reminds me just of candied fruits.
This post does not contain a recipe, but the Board of suggestions if you like me, you have never prepared this dish.
I bought around 240/250 grams of tuna (since the first time, I did not want to risk) and I searched on the internet, in magazines, in books at my disposal many recipes Tart.
I tried to understand the basics, and have concluded that it was certainly a just orange juice (I prefer lemon juice because the more delicate) and extra virgin olive oil.
The recipes list the ingredients of all kinds, including those essential but I chose the chopped capers. I kept
with toasted pine nuts, toasted sesame seeds, a clove of garlic to flavor (but next time I think I chop), Worchester sauce, Tabasco sauce, grated ginger and soy sauce.
are together all ingredients and let marinate for a few minutes.
It transforms the dish with the help of a pastry rings.
The thread in the foreground instead of tuna is seared, seared too ... unfortunately I missed the cooking time, for sure because I used a pot that is too thin that I was misled. The thread was to be only just cooked and raw inside :-( but my patience ... it is completely cooked, the next time I'll know where corregere the error.
like I hope my recipe / advice you enjoyed.
A big kiss and good week!
Thursday, January 21, 2010
Best Northeast Snowboarding
Seed Hazelnut Cream puffs covered in chocolate Pasta
Mh choux puffs ...
I must be honest, I do not love them ... but it is also true that the home is another story ...!
The recipe you can find her in this previous post , except that in this case, the cream puffs were covered with white chocolate ganache, and this time I wanted to change and cover Dark chocolate ganache!
I assure you that was so much fun dipping each cup of cream puffs in chocolate ... mhhhhh that Goduria. However
recipients seem to have liked ... but I think they were delicious ... I've only tasted a bit a 'destroyed and it was not bad ^ - ^
Saziamoci eyes ... patience!
Mh choux puffs ...
I must be honest, I do not love them ... but it is also true that the home is another story ...!
The recipe you can find her in this previous post , except that in this case, the cream puffs were covered with white chocolate ganache, and this time I wanted to change and cover Dark chocolate ganache!
I assure you that was so much fun dipping each cup of cream puffs in chocolate ... mhhhhh that Goduria. However
recipients seem to have liked ... but I think they were delicious ... I've only tasted a bit a 'destroyed and it was not bad ^ - ^
Saziamoci eyes ... patience!
A BACIONEEEE
Wednesday, January 20, 2010
Maytag Performa Washer, Spin Cycle
brioche Luca Montersino
CCCCCCCCiaaaaaooooooo blogger (or not)!
Today I place of Luca Montersino a delight, his lovely brioche dough.
The recipe is published in this month's e. .. Alice soon as I saw I am immediately reminded of the fantastic video of the braids a 4, 5, sei filoni...che non vedevo l'ora di realizzare. Una magnifica accoppiata quindi...da sposare al più presto!
Et voilà!
Allora sono sincera, non ricordo in quale blog ho visto questo video del panettiere che fa le trecce...presumo in uno dei miei preferiti, di quelli che ho giù nella lista. In ogni caso immagino che su you tube se ne trovino...oppure in ogni caso devo aver visto qualcosa del genere sul blog di Adriano . Quella più bella in assoluto secondo me è la treccia a 4, che in questa foto sarebbe quella con le gocce di cioccolato; quella in alto a sinistra è quella a 5 mentre quella di destra, è un po' sconnessa perchè ci ho messo l'uvetta per mia mamma alla fine e quindi proprio is not accurate. Well I post the recipe and photo of the final result!
Pasta pastries (brioche ingredients for 20 braids or 3 medium):
-500 g flour (I use almost always 0)
-80 g of fresh whole milk (I did not, I put milk Soy :-))
-15 g of yeast
-180 g of eggs (I was only 160)
-70 g of sugar (natural cane for me)
-10 -15 g of honey g rum (very important ingredient, gives a subtle fragrance and pleasant)
-2 g of grated lemon peel, vanilla bourbon
-180 grams of butter
-8 g of salt-egg-cream
Pour the flour in the planet. Add the yeast dissolved in milk at room temperature, eggs, sugar, honey and rum. Scented with lemon peel and vanilla and knead for about 8 minutes at slow speed.
Combine softened butter and beaten with a whip in hand, making incorporae mixture gradually. Finish with salt and beat to mix for another 5 miuti about or at least until you get a smooth, homogeneous, but also elastic.
Let rise at room temperature until the dough doubles, then smash the rising kneading lightly with your hands and store in refrigerator, well covered by a film, for 3 hours. At this point, the brioche is ready to be used.
quest'impasto can be prepared with simple brioche roll into balls about 50 g each, are left to rise again until doubled in the pan and s'infornano at 180 ° until completely cooked (well here you need to adjust .. . roughly 45 minutes, but depends on the ovens).
solluzione Another is that I have adopted, or braids, or croissants filled or empty.
Then there are also those Kranz ... but I have to try them and then I will tell you!
Once implemented the preferred format, brush with an emulsion of cream and egg yolk.
CCCCCCCCiaaaaaooooooo blogger (or not)!
Today I place of Luca Montersino a delight, his lovely brioche dough.
The recipe is published in this month's e. .. Alice soon as I saw I am immediately reminded of the fantastic video of the braids a 4, 5, sei filoni...che non vedevo l'ora di realizzare. Una magnifica accoppiata quindi...da sposare al più presto!
Et voilà!
Allora sono sincera, non ricordo in quale blog ho visto questo video del panettiere che fa le trecce...presumo in uno dei miei preferiti, di quelli che ho giù nella lista. In ogni caso immagino che su you tube se ne trovino...oppure in ogni caso devo aver visto qualcosa del genere sul blog di Adriano . Quella più bella in assoluto secondo me è la treccia a 4, che in questa foto sarebbe quella con le gocce di cioccolato; quella in alto a sinistra è quella a 5 mentre quella di destra, è un po' sconnessa perchè ci ho messo l'uvetta per mia mamma alla fine e quindi proprio is not accurate. Well I post the recipe and photo of the final result!
Pasta pastries (brioche ingredients for 20 braids or 3 medium):
-500 g flour (I use almost always 0)
-80 g of fresh whole milk (I did not, I put milk Soy :-))
-15 g of yeast
-180 g of eggs (I was only 160)
-70 g of sugar (natural cane for me)
-10 -15 g of honey g rum (very important ingredient, gives a subtle fragrance and pleasant)
-2 g of grated lemon peel, vanilla bourbon
-180 grams of butter
-8 g of salt-egg-cream
Pour the flour in the planet. Add the yeast dissolved in milk at room temperature, eggs, sugar, honey and rum. Scented with lemon peel and vanilla and knead for about 8 minutes at slow speed.
Combine softened butter and beaten with a whip in hand, making incorporae mixture gradually. Finish with salt and beat to mix for another 5 miuti about or at least until you get a smooth, homogeneous, but also elastic.
Let rise at room temperature until the dough doubles, then smash the rising kneading lightly with your hands and store in refrigerator, well covered by a film, for 3 hours. At this point, the brioche is ready to be used.
quest'impasto can be prepared with simple brioche roll into balls about 50 g each, are left to rise again until doubled in the pan and s'infornano at 180 ° until completely cooked (well here you need to adjust .. . roughly 45 minutes, but depends on the ovens).
solluzione Another is that I have adopted, or braids, or croissants filled or empty.
Then there are also those Kranz ... but I have to try them and then I will tell you!
Once implemented the preferred format, brush with an emulsion of cream and egg yolk.
Well ... what about the braids really like all the testers! They have been Success!
Tuesday, January 19, 2010
Oakley Razor Blades Templates
revisited Tarte Maurizio Santin
Today I propose this tarte with chocolate, with a slight modification though!
the pastry with hazelnuts, which I think is God's doing ... and goes well with the bitter (so to speak) of dark chocolate. The original recipe Santini, provides a basis for classic puff pastry, then so can you like that! ;-)
I write the recipe now, I wanted to do a photo of the slice that was genuinely really nice to see why precise and compact, but alas ... I did not have time ...
Chocolate Tarte
-base of hazelnut pastry cooked in white
-400 g of dark chocolate
-300 g of fresh cream
-2 eggs-half a glass of rum
Melt the chocolate in a double boiler and add the cream, the eggs and rum. Pour the mixture into the pastry base and bake until it reaches the consistency of a pudding (20 minutes).
Today I propose this tarte with chocolate, with a slight modification though!
the pastry with hazelnuts, which I think is God's doing ... and goes well with the bitter (so to speak) of dark chocolate. The original recipe Santini, provides a basis for classic puff pastry, then so can you like that! ;-)
I write the recipe now, I wanted to do a photo of the slice that was genuinely really nice to see why precise and compact, but alas ... I did not have time ...
Chocolate Tarte
-base of hazelnut pastry cooked in white
-400 g of dark chocolate
-300 g of fresh cream
-2 eggs-half a glass of rum
Melt the chocolate in a double boiler and add the cream, the eggs and rum. Pour the mixture into the pastry base and bake until it reaches the consistency of a pudding (20 minutes).
This cake is fabulous ... and I think that some 'rum ... then it really makes a difference!
Absolutely recommended!
Absolutely recommended!
Monday, January 18, 2010
How To Start A Hot Chocolate Stand As A Kid
pannacotta with pistachio sauce and hazelnut cake
Hello everyone, today I
place the cake I made for Sunday, gluttons for my guests.
It 's a simple pannacotta which you can find the recipe here .
I prepared this cake with the molds SILIKOMART , I just noticed something.
The pannacotta recipe that I have, includes 3 sheets of gelatin, while I to make it soft I put only 2.5. This was certainly wrong, because a pannacotta too soft, it is less easy to transform from a silicon mold.
So recapping, 2.5 sheets of gelatin, are fine if the pannacotta and then goes into the glass must not be deformed. If, however, will be for a silicon mold, the case will put more fish glue (3 sheets) for a better seal. In fact my
have not left unscathed from the mold at all ... I think this is the least worst.
Well anyway in any case we are here to experiment and learn together, if it was all too accurate ... it would be nooo icky? :-)) Ok
however I am writing the recipe for the sauce, a recipe I invented and to which I have come after several experiments. I think it is the right consistency and better flavor:
pistachio or hazelnut sauce:
-50 g of white chocolate
-50 g of fresh cream
-pistachio paste or hazelnut
Getting Started , finely chop the white chocolate. Place a container a bagnomaria ed unire cioccolato bianco tritato e panna fresca. Mescolare con una spatola finchè il cioccolato non sarà sciolto e i due composti ben amalgamati. Infine aggiungere un cucchiaino (non esagerare altrimenti diventa stucchevole) di pasta di nocciole o pistacchi. 
Hello everyone, today I
place the cake I made for Sunday, gluttons for my guests.
It 's a simple pannacotta which you can find the recipe here .
I prepared this cake with the molds SILIKOMART , I just noticed something.
The pannacotta recipe that I have, includes 3 sheets of gelatin, while I to make it soft I put only 2.5. This was certainly wrong, because a pannacotta too soft, it is less easy to transform from a silicon mold.
So recapping, 2.5 sheets of gelatin, are fine if the pannacotta and then goes into the glass must not be deformed. If, however, will be for a silicon mold, the case will put more fish glue (3 sheets) for a better seal. In fact my
have not left unscathed from the mold at all ... I think this is the least worst.
Well anyway in any case we are here to experiment and learn together, if it was all too accurate ... it would be nooo icky? :-)) Ok
however I am writing the recipe for the sauce, a recipe I invented and to which I have come after several experiments. I think it is the right consistency and better flavor:
pistachio or hazelnut sauce:
-50 g of white chocolate
-50 g of fresh cream
-pistachio paste or hazelnut
Getting Started , finely chop the white chocolate. Place a container a bagnomaria ed unire cioccolato bianco tritato e panna fresca. Mescolare con una spatola finchè il cioccolato non sarà sciolto e i due composti ben amalgamati. Infine aggiungere un cucchiaino (non esagerare altrimenti diventa stucchevole) di pasta di nocciole o pistacchi.
Friday, January 15, 2010
Ct-1380 Galileo Telescope
false kiwi
Ultimo pezzettino superstite di questo delizioso esperimento.
Ebbene sì, avevo voglia da un sacco di un dolce alla ricotta et voilà finalmente riesco a realizzarlo!
Questa torta a vederla intera, era simpaticissima, perchè dava tanto l'idea di un kiwi...verde(lo stesso identico del frutto) e i puntini neri (le gocce di cioccolato). Ok non mi dilungo e vi posto subito la ricetta di questa sort of tart with ricotta redesigned.
Hazelnut Shortbread
-200 g flour salt
pc -1 -75 g of sugar cane (I have blended in fine bimby but normal is fine)
-75 g hazelnuts chopped
-2 -75 g of butter-egg yolks
a piece of vanilla powder or vanilla extract
-2 / 3 tablespoons ice water
Combine all ingredients in a bowl and mix quickly to avoid the mixture too hot. Refrigerate wrapped in plastic wrap and let stand for at least half an hour.
* I wanted to offer you a trick learned in the course. If when you roll out the pastry, it begins to split on the board, not to essere compatta, ripiegate nuovamente la pasta in 4 su sè stessa e ricominciate a stenderla, vedrete che la seconda stesura verrà decisamente meglio! Provare per credere!
Per il ripieno
-300 g abbondanti di ricotta(io l'ho setacciata, ma potete anche non farlo, l'effetto sarà un po' più grossolano)
-un cucchiaino abbondante di pasta di pistacchio(naturalmente questo ingrediente può anche essere omesso o sostituito all'occorrenza con della pasta di nocciole per esempio che nemmeno sarebbe male...slllllllurppppp)
-85 g di zucchero di canna
-un pz di vaniglia
-2 uova
-gocce di cioccolato a piacere(oppure canditi per esempio)
Unire lo zucchero cottage cheese and eggs and mix well. Add vanilla and pistachio paste (mix well to get an even color), then the chocolate chips. Let stand in refrigerator for half an hour. If you have limited time you can omit this rest time (but not the attention of the pastry!).
Spread the pastry and place in a baking pan about 24 cm in diameter and poach in oven preheated to 180 ° ( Cooking "blank" is a type of cooking done in the oven of an envelope of dough ( pasta, pastry, brisa) still covered with a sheet of raw baking paper or aluminum and weighted with dried beans (can then be thrown away) or with the appropriate ceramic balls (which can be used instead to 'infinity) .
Cooking in white can take in this case about 20 minutes, the time that the pastry to reach a proper consistency, should not be completely cooked. After 20 minutes, pull out the pan and pour the mixture green. Cook for another 20 minutes or so, until the dough will seem golden. 
Ultimo pezzettino superstite di questo delizioso esperimento.
Ebbene sì, avevo voglia da un sacco di un dolce alla ricotta et voilà finalmente riesco a realizzarlo!
Questa torta a vederla intera, era simpaticissima, perchè dava tanto l'idea di un kiwi...verde(lo stesso identico del frutto) e i puntini neri (le gocce di cioccolato). Ok non mi dilungo e vi posto subito la ricetta di questa sort of tart with ricotta redesigned.
Hazelnut Shortbread
-200 g flour salt
pc -1 -75 g of sugar cane (I have blended in fine bimby but normal is fine)
-75 g hazelnuts chopped
-2 -75 g of butter-egg yolks
a piece of vanilla powder or vanilla extract
-2 / 3 tablespoons ice water
Combine all ingredients in a bowl and mix quickly to avoid the mixture too hot. Refrigerate wrapped in plastic wrap and let stand for at least half an hour.
* I wanted to offer you a trick learned in the course. If when you roll out the pastry, it begins to split on the board, not to essere compatta, ripiegate nuovamente la pasta in 4 su sè stessa e ricominciate a stenderla, vedrete che la seconda stesura verrà decisamente meglio! Provare per credere!
Per il ripieno
-300 g abbondanti di ricotta(io l'ho setacciata, ma potete anche non farlo, l'effetto sarà un po' più grossolano)
-un cucchiaino abbondante di pasta di pistacchio(naturalmente questo ingrediente può anche essere omesso o sostituito all'occorrenza con della pasta di nocciole per esempio che nemmeno sarebbe male...slllllllurppppp)
-85 g di zucchero di canna
-un pz di vaniglia
-2 uova
-gocce di cioccolato a piacere(oppure canditi per esempio)
Unire lo zucchero cottage cheese and eggs and mix well. Add vanilla and pistachio paste (mix well to get an even color), then the chocolate chips. Let stand in refrigerator for half an hour. If you have limited time you can omit this rest time (but not the attention of the pastry!).
Spread the pastry and place in a baking pan about 24 cm in diameter and poach in oven preheated to 180 ° ( Cooking "blank" is a type of cooking done in the oven of an envelope of dough ( pasta, pastry, brisa) still covered with a sheet of raw baking paper or aluminum and weighted with dried beans (can then be thrown away) or with the appropriate ceramic balls (which can be used instead to 'infinity) .
Cooking in white can take in this case about 20 minutes, the time that the pastry to reach a proper consistency, should not be completely cooked. After 20 minutes, pull out the pan and pour the mixture green. Cook for another 20 minutes or so, until the dough will seem golden.
Tuesday, January 12, 2010
Vip Suitcase Not Opening
Cincinnati Kid
(MEGAVIDEO) Drama - Duration 97 & # 160; & # 160;
Eric Stone (Steve McQueen), nicknamed The Kid, is a strong poker player, best, eager to be known.
would challenge The Man, the champion in a match where the other players are nothing more than the extras in their presence.
The game, which had very strong emotions, culminating in a spectacular hand and out of the ordinary. One wrong move at the right time.
A film is a bit 'dated, 65, only for connoisseurs!
Monday, January 4, 2010
Hiatus Hernia In Puppies
The Deal - Il re del poker
(MEGAVIDEO) Drama - DURATION 86 , & # 160; ;
Alex Stillman (Bret Harrison) is a young champion of poker, not very disciplined, but of unquestionable talent, and during a tournament is in contact with a mysterious man, Tommy Vinson (Burt Reynolds), former world champion poker non-practitioner after a promise made to his wife.
Tommy decides to train Alex to take him to play at the World Poker Tour, but the temptation to go back on the green tables will become more strong e. ..
"Deal King of Poker" is a beautiful film that maybe does not shine for originality, but certainly to us poker players will be pleased to see a good number of our pets (including include Antonio Esfandiari, Phil Laak and Isabelle Mercier) dealing with the role of actors the gleaming tables World Poker Tour (WPT).
Good Vision!
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