Monday, December 14, 2009

Taking Clomid While Having A Sist On Ovary

Yule logs

INGREDIENTS FOR BASIC

Eggs: 5
Sugar: 200 grams flour
: 200 grams
Salt: a pinch

PREPARATION:

Beat eggs with sugar and a pinch of salt for about 20 minutes until they become fluffy and beautiful color change, incorporating a sieve the flour a little at a time and mix well with the movement from bottom to top and bake with the oven at 180 degrees for about 20 minutes, once ready to turn it over on a damp cloth and roll





FOR FILLING AND COVER:

Mascarpone: 500 grams
Sugar: 100 grams

chocolate pastry cream:

Milk one liter
Egg: 4
Flour: 4 tbsp
Zuccero: four tablespoons grated dark chocolate
: 150 grams

PREPARATION:


work well mascarpone with the sugar so as to obtain cream

Whip the egg yolks with sugar, chocolate and flour, pour over the boiling milk and cook, stirring constantly until it reaches the desired thickness.

for Adorno:

Mascarpone cheese blended with green jelly

Take the base unroll and stuff it with mascarpone and a piece of pastry cream, wrap well and continue spreading over the rest of the cream, livellarlla well and with the prongs of a fork to make grooves.
Take a piece of greaseproof paper, make a funnel and fill it with mascarpone to gelatin, proceed with the adorned.

Wednesday, November 25, 2009

Pokemon World Online System Req

Gnocchi with duck sauce with a ragout of







One of the many preparations made in Hamburg at The George Hotel

We come to the recipe:

Gnocchi with duck sauce

Ingredients for the sauce:

Duck: I used three, but this depends on the amount
Liver ' duck
Oil Ages: Carrots taste
two
Onions: a nice big
Celery, a couple of ribs
garlic, two cloves crushed soul and private
Dry white wine, two glasses
chopped parsley, a bunch

Pepper Tomato Sauce :
pint canned tomatoes: a tube
salt brought from home: a handful

Preparation: Cut into pieces

ducks, flame to remove loose feathers, wash and keep aside. Take
wash and clean vegetables, make a chopped, put them in a pan or pot with hot oil and fry gently for a few minutes, add the garlic is good to last in quando tende a bruciare e la carne, fare rosolare bene, sfumare con il vino, appena evaporato mettere la conserva, amalgamare per quache minuto e aggiungere la salsa di pomodoro, il pepe, coprire con abbondante acqua e fare cuocere per circa tre ore, la carne si deve essere stracotta, prendere il fegato tagliarlo grossolanamente e rololarlo con solo dell'olio, una volta rosolato frullarlo con il prezzemolo e il sale grosso, aggiungendo un poco di liquido di cottura, versarlo nel tegame, questa operazione da un sapore molto più intenso al preparato.
Una volta cotto e raffreddato, prendere i singoli pezzi e spappolarli, questa operazione si fa con le mani e con pazienza, (alcuni usano farlo con la sola polpa, ma il sapore dato dalle ossa rosolate and quite another thing to compare)
put the strands of meat aside and when finished, pour the sauce, put everything back in pan and cook to make sure that the sauce is very concentrated, salt, please put salt in the end, if you put the first consuming the liquid is then salted and voila

For the gnocchi

Boiled potatoes: kilo semolina
: a kilo


a pinch salt Cook the potatoes the day before if possible with the skin so use them when they lost water, pass the salt and mix with the flour by putting a little at a time, once mixed to good to sit for thirty minutes.
Cut pieces of dough and proceed by a kind of bread sticks, if you want you can also thicker, cut to the desired size.
Pour into a pan of salted boiling water, just come to the surface matter of a couple of bear them off and put them in the sauce mix well and stir in the grated Parmesan. The Renzo
preferred them in hand to hand as they were served in portions to avoid going out of cooking.

Saturday, October 31, 2009

Am I Too Old To Start Bodybuilding?

buckwheat cake and raspberry jam

I did not resist! I had to try! It was a bit 'of time meditating to experience the buckwheat cake, a few months ago I bought the flour, but then I had not done anything! ... And now here it is! E 'coming and tasty recipe is very simple!




Ingredients:


00 150 grams of flour 150 grams buckwheat flour 6 eggs


150 g sugar 110 g butter 1 packet yeast

raspberry jam
Procedure: Turn

with the electric whisk eggs and sugar until mixture is light and fluffy, then slowly add the flours and mix the compound. Meanwhile
softened butter making heat slightly and pour in the mixture, gently turn again, and finally add the yeast!
A trick I learned recently .... wet baking paper and appallottolatela, dry and roll it out in your usual tin per torte...il risultato è ottimo! niente tortiera imburrata e infarinata!
Cuocete a 170°-180° per 30 minuti!
Infine, una volta che la torta si sarà raffreddata, tagliatela a metà e spalmate la marmellata di lamponi o di frutti rossi, in ultimo cospargete la torta di zucchero a velo!
Buon appetito! XD

Thursday, October 29, 2009

Best Wishes In Arabic

ORECCHIETTE chicken livers and mushrooms Cardoncello




















INGREDIENTI PER DUE PERSONE:


Orecchiette: 300 grammi
Fegatini: 300 grammi
Funghi cardoncelli : circa 200 grammi
Carota: una
Scalogno: uno
Sedano: una costa
Peperoncino: uno
Vino bianco: un bicchiere
Salsa di pomodoro: tre cucchiai
Olio evo: Grated Parmesan cheese to taste
:
Salt to taste: taste

Wash the chicken livers well and remove any traces of clotted blood, chop coarsely and set aside.
Clean mushrooms with a damp cloth, chop coarsely and set aside , nectar and wash the vegetables and then putting a chopped shallot well. Take a
ok or a large frying pan, put oil to heat and add the chopped, mushrooms and crushed red pepper, fry gently, once consumed the liquid product from the livers and mushrooms put brown well, add the wine to evaporate and put the sauce and water, cook for about twenty minutes.
cook pasta al dente, drain and passarlle in the wok, mix well and serve with a good meal of parmesan cheese.

Friday, October 23, 2009

Meaning Of Tingling Sensation In Right Hand

PERSIMMON JAM

























INGREDIENTI:

Cachi ben maturi: un chilo
Zucchero semolato: 300 grammi a me non piace troppo dolce
Cannella: un cucchiaino
Semi di dieci bacelli di cardamomo

PREPARAZIONE:

Lavare bene i cachi, togliere il picciolo romperli grossolanamente e metterlli in un tegame a bollire, dopo una diecina di minuti toglierli dal fuoco e passarli con un passatutto, ho usato il passino più largo di fori, in questo modo si trovano anche dei piccoli pezzettini persimmon.
Rimetterllo on fire add sugar and cinnamon and cook, skimming from time to time, crush the cardamom seeds in a mortar, when thick remove from heat and put the cardamom seeds, and this good at it ' last time when their scent is very volatile.
hot pot and perform sterilization by inverting the jars for about fifteen minutes.

Tuesday, October 6, 2009

Milena Velba November

asparagus risotto



For two people:

Arborio Rice: 150 grams
Asparagus: a bunch
oil Ages: qb
Shallot: an average
Saffron: 5 / 6 Take care
White wine: half a glass cube vegetable broth
:
taste Grated Parmesan cheese: good eaten
Salt: to taste.

PREPARATION:

Wash the asparagus, gently scrape the stem with a Paring knife, remove the hardest part and cut it into pieces, leaving the tips aside, if you want you can leave some tips to decorate the plate .
Put oil in a nonstick pan, chopped scallion and chunks of asparagus to brown and add the rice and toast, sprinkle with white wine, add the hot broth and cook, half cooked add the asparagus tips and season with salt and finish cooking, remove from heat and stir in the Parmesan cheese, mixing well.
tips first I have briefly boiled and then fried in butter.
Serve hot.

Sunday, October 4, 2009

How Much Worth Real Pearl Necklace

Swivels custard and raisins


Buon pomeriggio a tutti voi!!

Era da un po' di tempo che volevo provare le famose girelle con crema pasticcera e uvetta, più volte viste in varie versioni sui vari blog...così mi son detta " ma perchè non provare??"...io le adoro, quando mi capita di vederle dietro al bancone del panettiere, magari appena sfornate, soft and fragrant ... mmmm delicious!
in reality this version, among other things, made using whole wheat flour, must be revisited again, does not satisfy me at all, I missed something, or maybe I'm wrong with the ingredients ... cmq the place!


Ingredients:

manitoba
200 grams of flour 100 grams of flour 00

100 g wheat flour 60 g butter 1 egg yolk


60 gr sugar 12 gr Yeast
120 g milk 120 g of water

a phial of lemon flavoring or lemon custard


2 / 3 handfuls of raisins

Procedure:

Melt the yeast in the milk a little 'warm and let rest for 5 minutes.
in the blender pour the flour, egg yolk, sugar, lemon zest or zest (better yet), I had no lemons at home ... strange but true! ...
Add milk that was previously dissolved yeast and butter.
The addition of water is to be determined, depending on the consistency of the dough, which should be pretty much like that of bread!
Pour the mixture into a bowl with high sides and let sit for about 2 hours, the time necessary to ensure that the dough doubles in volume.
Then roll out the dough on a floured surface and form a rectangle you are going to cover with pastry cream and raisins. Take a roll and end washers tagliatea you are going to place on parchment paper.
Bake at 180 degrees for 25 minutes at least ...

I enjoyed trying this recipe, the flavor is reminiscent of buns! In my experience in the milk from the morning !!!.... W diet! :-)))
bon appetit!

Wednesday, September 30, 2009

Motherboard Spacewalker Mv42v1.3

Sacher REVISITED























































The inspiration for this recipe I was given by a nun AUSTRIAN CHURCH OF SAINT TERESA OF AVILA AD, after several years MI HAVE DECIDED TO MAKE HER

INGREDIENTS:

Eggs: eight
flour: 200 grams
Sugar: 200 grams
Butter: 200 grams pure dark chocolate
: 200 grams
pure vanilla extract : ten drops
Salt: a pinch

FOR THE TOPPING:

mixed berries: 200 grams
Grand Marnier: A good short
chantilly cream: a pair of spoons.
Butter a knob

FOR THE COVER:

pure dark chocolate: 150 grams
Water: 100 grams
Sugar: 150 grams
cream: 100 grams
Isinglass: 8 grams

PREPARATION:

We begin to put the butter out of the refrigerator, should be practically in the ointment and we work with a whisk until it becomes a creamy and smooth and keep aside.
Separate the yolks from the whites and assemble the first with sugar, put sugar after they are broken, we can mount well until they become fluffy and beautiful changing colors, beat the egg whites with a pinch of salt.
We melt the chocolate into small pieces done in a double boiler, make sure that no one drop of water falls in, in this case hardens irreparabbilmente.
yolks in the bowl of the sifted flour and mix well with an electric mixer, add the drops of vanilla, butter and melted chocolate and continue to work, the dough should be nice and smooth, add egg whites mounted and use a spoon to incorporate the fairly well with the moveminti from the bottom up.
Butter the mold, pour in a little flour, knocking him clear out excess flour with your hands.

Metterllo in a preheated oven at 180 degrees for about 40 minutes.
Once ready leave to cool. We have
in a pan of butter and let it defrost on low heat, add the berries let go for a few minutes, pour the flaming Grand Marnier and keep them aside.

To make the cream as usual then add the custard and the whipped cream.

For the cover, put the water in a saucepan, boil sugar and we do it by dissolving the sugar, pour in the grated chocolate mix well, put the cream and put back on the fire, let thicken slightly, remove from heat and put isinglass squeezed, mixed well, let cool briefly.

Beat the cake cut up a little digging and the bottom, put in the berries mixed with cream, cover with the other half and pour over the glaze layer with a spatula.
Excellent served with cream.







Sunday, September 27, 2009

Tomtom Stuck On Tomtom Screen

To celebrate the return .... fruit cakes! Today

Here we go again! The ciorelle are back!
we miss you?? You too! We were a bit 'made .. but fear not we run away!
summer we left behind ... and we expect an autumn full of new recipes! In addition we have a new oven, and now We just have to get to work! To celebrate ....
pastries and fruit! We propose this simple recipe that lends itself to several variations ... and it is also pretty fast! We are not yet able to make a good custard as it should be ... a recipe for this cream ready! :-)... Well we hope to receive tips about!





Ingredients: (for about 10 pastries)


225 grams of flour 75 g sugar 2 egg

100 grams of butter to taste fruit

icing sugar to decorate

for cream: If you are better make it good at home, if you do not like us ... to prepare a packet of cream and 250 grams of milk! fitted with the whisk!

Soften the butter, then add the yolks to the flour, sugar, softened butter. Mr.
I used Molly to knead the dough more ... removed from the machine, quickly worked the dough (because this is the true secret of pastry tart) and had a ball, place in the refrigerator for at least 30 minutes.
After this time, I nestled the dough into the molds and some propped with a fork to prevent the base during cooking the pasta gets up too. Another trick is to base some legume dry pasta!
Cook for 25 minutes at 180 °
Let cool completely.
For decoration, we used the cream ready, but we hope to learn how to make a doc!
fruit to taste and a good sprinkling of powdered sugar!
Excellent every time! A

prestoooo ....



Thursday, September 24, 2009

Gold Yak Scooter Wheels

FRIED MUSHROOMS AND BACON




















Time to mushrooms because they do not make a good omelet?

INGREDIENTS

Funghi porcini: circa 200 grammi
Speck: 100 grammi tagliata a striscette non molto sottile
Uova: quattro
Aglio tritato: uno spicchio
Pepe macinato fresco: q.b.
Prezzemolo tritato: un ciuffo
Sale: q.b.
Olio evo: q.b.

PREPARAZIONE

Togliere con uno spilucchino le impurità del gambo, con uno straccetto appena umido pulire la parte superiore e tagliarli a fettine.
Mettere in una padella dell'olio, l'aglio tritato appena incomincia a rosolare versare i funghi, lo speck e rosolarli per pochi minuti, aggiustare di sale.
Intanto montare le eggs with a whisk, add the pepper, chopped parsley, a pinch of salt and mushrooms, mix well and pour into hot skillet and just oiled after a few minutes, then stir you can help with a flat top and brown it in the opposite .


Friday, September 4, 2009

Complaints Against Waxing Salons Atlanta

pasta with mussels, clams, shrimp and mushrooms PORCINI



re .......... Before you go on holiday I leave this little bit of recipe

Ingredients for two:

Strozzapreti: 400 grams
Mussels: 500 grams
Clams: 500 grams
Shrimp: 300 grams
porcini mushrooms: a medium
tomatoes, a dozen
White wine: a half glass
Garlic: clove
Shallot: an average oil
Ages:
to taste Salt: to taste


PREPARATION: Clean

and wash the mussels and clams Check that it noncontengono sand, (beating holding them between your fingers on a ripano, the sound they make clear whether they have sand) peel the prawns and lasciarni some to decorate the entire dish.
many who cook pasta in salted water, place in a large skillet or wok, the oil with the shallot and chopped garlic, rosolarasi just beginning to put the cherry tomatoes cut in half, to wither and fade with the wine, place the mussels, clams and shrimp, cover the pan and let them open, add the porcini cleaned and cut into irregular pieces, season with salt.
Drain the pasta and mix well pour into the pan and now we just have to Serve.
Enjoy


Sunday, August 30, 2009

Gloucester Lights In Sky

COFFEE ONE OF MANY PREPARATIONS TO RABBIT






INGREDIENTS:

liquid chocolate (Toppin)
Espresso: a cup
ice cream: a ball
Chopped pistachio possibly Bronte: a spoon
Cream momtata:
to taste PREPARATION: Take

a glass, stain the walls with chocolate, put the coffee, over ice cream and chopped pistachios, add the cream and even chocolate.

Very tasty, the only problem? is not suitable for those who want to maintain the line.

Thursday, August 20, 2009

How To Build Small Wooden Toy Boat





INGREDIENTS:

Rabbit. about a pound and a half
Bacon: four thin slices
oil Ages: qb
Mustard: three tablespoons
Onion: an average
Garlic:
two cloves chopped parsley, a tablespoon chili
: two small
White wine: a glass
Vegetable broth (nut) half liters
cream, four tablespoons
Sale: qb


PREPARATION


In a saucepan buena size, put the oil to heat and brown the bacon, remove and set aside, put in pan the rabbit pieces have been cleaned from the excess fat, and fry gently washed and dried thoroughly, versao the end of the pieces are, add the onion, garlic and chopped chiles, just take color to the white wine to evaporate and add the mustard, chopped parsley and slices of bacon, pour the broth should cover all the meat and cook for over an hour after baking to adjust di sale, disporre il coniglio sul pitto di servizio, legare la salsa con la panna e versarla sul coniglio, servire ben caldo.
Ottimo accompagnato con patate rosolate al rosmarino

Sunday, August 2, 2009

Delaware Land Surveyors Test

MUSTARD TART Fioroni (FIGS)




Avevo una buona quantità di fioroni bianchi mielosi e ho deciso sfidando il caldo di accendere il forno e fare qursta crostata.

INGREDIENTI

Fichi tagliati a fette: q.b.
Cioccolto tritato grossolanamente: q.b.
Ruhm: mezzo bicchiere
Cannella in polvere: a gusto
Zucchero semolato: q.b.

PER LA PASTA FROLLA:

Farna: 330 grammi
Uova: due
Zucchero: 150 grammi
Burro: 150 grammi
Sale: un pizzico

PER LA CREMA PASTICCERA:

Tuorli: quattro
Zucchero: 100 grammi
Cardamomo: 8 bacche
Farina: 50 grammi
Latte: 500 ml.

PREPARAZIONE:

Prendere i fichi passare sopra uno straccio appena bagnato e pulirli, tagliarli a fette di circa un cm. e metterlle a macerare per una mezz'oretta con il ruhm e la cannella in polvere.
In tanto preparare la frolla, impastando prima il burro con lo zucchero, poi mettere la farina, le uova e il pzzico di sale, impastare tutto velocemente ma uniformemente, non si devono lasciare pezzettoni di burro, metterla in un foglio di pellicola and keep in the fridge to cool for half an hour.
Prepare the pastry cream, Beat the egg yolks with sugar until fluffy become beautiful, they must become a pale yellow color, add the flour went from pass and stir well with a wooden spoon, careful not to make lumps, add the cold milk and seeds previously beaten with a little milk a little at a time and continue to mix, put it on the fire and thicken to taste while still stirring.
Take the tart mold for butter and flour, shaking to remove excess flour and set aside, take the pastry and lay it evenly in the mold buchererarlla with a fork, place sopra un foglio di carta forno, mettere sopra un peso ceci, fagioli o altro e passarla in forno per una ventina di minuti, toglierla dal forno, rimuovere la carta forno con i legumi e versare dentro la crema pasticcera, adagiare sopra i fichi e su ogni pezzo mettere dei pezzettini di cioccolato, spolverare con un velo di zucchero.
Mettere in forno a 180 per 40/45 minuti, farla raffreddare nel forno e poi sformare.

Thursday, July 23, 2009

Camila Rodrigues Filmes

OCTOPUS IN POTATO SALAD WITH CANDIED FRUIT



Un piatto buono e completo indicato per le giornate calde.

INGREDIENTI PER DUE PERSONE:

Polpo eviscerato: 600 grammi
Patate lesse: due
Cipolla: una
Aceto bianco: quattro cucchiai
Succo di limone: quattro cucchiai
Peperoncino secco: a piacere

PREPARAZIONE:

Lavare il polpo e metterllo in una pentola con l'aceto e il succo del limone, il peperoncino coprire e lasciare cuocere per circa venti minuti a fuoco lento, girarlo di tanto in tanto e controllare il liquido, se dovesse asciugarsi troppo aggiungere un paio di cucchiai d'acqua.
Una volto cotto, fare raffreddare e tagliare a pezzi secondo il vostro gusto.
Lessare le patate con la buccia, una volta cotte togliere la buccia e tagliarli a gusto, mettere tutti gli ingredienti in un boul aggiungere la cipolla tagliata a fette, condire con olio evo mescolare bene
e servire, volendo si possono aggiungere dei pezzi di pomodoro per insalata, ma meglio farlo the last moment, the heat can sour.

Thursday, July 16, 2009

5.1 Receiver Multiroom

FRUTA ESCARCHADA =

sticks of candied ginger
whole apricots and tangerines in half

Making it so you can keep it for a whole year, putting the various pieces of greaseproof paper.

INGREDIENTS:

Water: qs
Sugar: to taste
Fruit:

to taste PREPARATION:

The procedure for the pieces of a certain thickness results in sixteen days of treatment, but it's worth it when you consider how much it costs in natal periods, sometimes in Madrid I've found up to 60 euro per kilo, pieces such as pumpkin, pear, apricots, kiwi, pineapple etc.. small fruit can be left whole, the larger you can go halves or slices, in the case of fruit with skin duretta such as prunes, apricots, etc.. drill holes with a fork.
Choose ripe fruit and integrated, wash well and blanch it for a few minutes, if you were to overcook the result would be to get a fruit tasteless and hard to abbasttanza final metterlla in a large bowl taking care not to the fruits of a superimposition other to avoid squeezing.
Prepare various fruits separately.
For 500 grams of raw fruit to prepare a syrup of sugar and 200 grams of 400ml. water, prepare the syrup by boiling sugar and melt, once melted pour over the fruit, the fruit must remain completely covered, should be little, add more syrup respecting the doses listed.
Let stand 24 hours, remove the fruit from the syrup add 60 grams of sugar, bring to the boiling and pour over the fruit, this operation will be done for a week, from the eighth day, add syrup and 80 grams of sugar and proceed as first, rest 48 hours, the tenth day add another 80 grams of sugar continue as before, wishing you can now add a couple tablespoons of rose water, leave for four days. Remove the fruit from
syrup and let it dry on a grill pan or a alrto put on it and keeping it covered, making sure that does not rest on cloth or other fruit for a couple of days.
When dry, store it as described above.

candied ginger: Take

of fresh ginger, if it is antiquated is very woody, peeled and cut into cubes as you like or strips.
Place in a saucepan of water to boiling and cook the ginger for about 40 minutes, must be transparent to the end
strisciline ginger diced or cut in half the time, always following the directions given
due to the thickness of the same .

Tuesday, July 14, 2009

Outdoor Play Forts, Mi

strike



Accession Right of appeal against the Network DDL alfano gags that the Italian Internet

Sunday, July 12, 2009

Catchy Party Invitation Phrases

Saturday with Patrick

Ricci natural eaten with good bread of Altamura

Saturday I had lunch with my niece (God help us if I'm not saying it is) with her husband and my little treasure of a baby girl Arianna three years so sweet to eat it The crime made me excited when he called me aside you did take her up and whispers in my ear
uncle I love you very very well and gave me a kiss.

Mussels marinated with a hairy ring raw mussels served with lemon juice
toast pastry stuffed with monkfish, fresh shrimp, mussels ecoperto with the béchamel and baked
The legendary Tiella Baresa riso patate e cozze

Filetto di manzo cafe de paris , Pat prese la decisione di lavare un piatto in meno


L'albicocca candita fu molto gradita dal mio piccolo amore

Banana split e frutta candita