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.

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 ....

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 .

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