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

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.

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.

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.

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!