Saturday, December 18, 2010
Mario Salieri Film In Streaming
Chocolate truffles
CIAOOO ^ ^! Those of you who have never tried the famous tartufini chocolate? I think no one;)! These tiny cakes and irregular round shape, very easy to implement and ... Finally: P! are a temptation, one leads to another:)!
traditional truffles are decorated simply rolling in cocoa powder, but you can use what best suits you (eg hazelnuts, walnuts or almonds, flour, coconut, chocolate or tails zu cchero, etc.).
I hope you enjoy this recipe and if you like, you can also view the video version in the following link: Cocoa Truffles .
Ingredients (about 35 pieces):
180 g dark chocolate 100 ml double cream 2 egg
150 g sugar 5 tablespoons unsweetened cocoa
40 gr butter 2 tablespoons of liqueur Strega ( Rum or Brandy)
For decoration:
cocoa taste
tails
taste of chocolate coconut flour as needed
A double boiler, melt the butter and when completely melted, stir in the cream and then 50 grams of sugar. Mix until you obtain a creamy sauce liquid.
In a bowl, Beat the egg yolks with the remaining 100 grams of sugar.
To this mixture, add dark chocolate, previously dissolved in a water bath.
When the chocolate is well blended mounted to the yolks, add the ages creamy sauce of butter and cream, mix well by the two compounds.
Gradually add the cocoa powder, liquor and to incorporate mol well.
Let the dough rest in refrigerator for about half an hour to make it work with my hands.
After the dough has rested, you can proceed to the creation of truffles: just pick up dough and knead in your hands, trying to give you a form to round, but without being too precise. Roll balls in cocoa powder (or any other ingredient you have chosen : D) and arrange on a platter.
finished, let the truffles rest in the refrigerator for a few hours e. .. taste: P! Shall be preserved completely in refrigerator).
And here's the result:
Inside ... no throat: P? 
I hope you enjoyed at prestooo ^ ^!
I hope you enjoy this recipe and if you like, you can also view the video version in the following link: Cocoa Truffles .
Ingredients (about 35 pieces):
180 g dark chocolate 100 ml double cream 2 egg
150 g sugar 5 tablespoons unsweetened cocoa
40 gr butter 2 tablespoons of liqueur Strega ( Rum or Brandy)
For decoration:
cocoa taste
tails
taste of chocolate coconut flour as needed
A double boiler, melt the butter and when completely melted, stir in the cream and then 50 grams of sugar. Mix until you obtain a creamy sauce liquid.
In a bowl, Beat the egg yolks with the remaining 100 grams of sugar.
To this mixture, add dark chocolate, previously dissolved in a water bath.
When the chocolate is well blended mounted to the yolks, add the ages creamy sauce of butter and cream, mix well by the two compounds.
Gradually add the cocoa powder, liquor and to incorporate mol well.
Let the dough rest in refrigerator for about half an hour to make it work with my hands.
After the dough has rested, you can proceed to the creation of truffles: just pick up dough and knead in your hands, trying to give you a form to round, but without being too precise. Roll balls in cocoa powder (or any other ingredient you have chosen : D) and arrange on a platter.
finished, let the truffles rest in the refrigerator for a few hours e. .. taste: P! Shall be preserved completely in refrigerator).
And here's the result:
Inside ... no throat: P? 
I hope you enjoyed at prestooo ^ ^! Friday, November 12, 2010
Being Tired All The Time And Peeing Alot
Pasta with cauliflower
Ciaoooo ^ ^! I'm back here with a new recipe ^ ^! And 'certainly an alternative to traditional pasta with cauliflower, in As the pasta is boiled and then fried ... yum: P! If you want, you can replace the milk with the same amount of water ^ ^! I hope you like it ^ ^ ♥ Bach!
Here is the video version Pasta with cauliflower!
Ingredients (2 persons):
250 grams of pasta (eg fusilli)
250 g cauliflower
half cup water half cup of milk
grated Parmesan cheese to taste extra virgin olive oil 'olive oil to taste garlic to taste
parsley salt
Wash and cut cauliflower into small pieces. In a
mixer, chop garlic and parsley together.
In a skillet, heat oil and fry the mince. Add the cable
lfiore well and let it cook for about 5 mi Nuti.
Pour half cup water and cook.
half cooked, add milk and a little Parmesan cheese.
When the cabbage is cooked, boil the pasta and toss in pan, sprinkle with parmesan cheese.
When the Parmesan has melted and the pasta has tied up with the appropriate, Serve e. .. Eat: P!
Ingredients (2 persons):
250 grams of pasta (eg fusilli)
250 g cauliflower
half cup water half cup of milk
grated Parmesan cheese to taste extra virgin olive oil 'olive oil to taste garlic to taste
parsley salt
Wash and cut cauliflower into small pieces. In a
mixer, chop garlic and parsley together.
In a skillet, heat oil and fry the mince. Add the cable
lfiore well and let it cook for about 5 mi Nuti.
Pour half cup water and cook.
half cooked, add milk and a little Parmesan cheese.
When the cabbage is cooked, boil the pasta and toss in pan, sprinkle with parmesan cheese.
When the Parmesan has melted and the pasta has tied up with the appropriate, Serve e. .. Eat: P!
Friday, October 29, 2010
Winstar kap
pumpkin gnocchi with sausage and cream
Ciaoooooo ^ ^! This time, the absence was less eheh ^ ^! The recipe I would like to offer is pretty substantial, but worth a try ^ ^!
The doses are for 4-6 people, but this depends on the hunger of the guests ^ ^!
You can find it in the video version on YouTube at this link with pumpkin gnocchi, sausage and cream .
Hope you enjoy! Baciiiiiii ♥!
Ingredients (4-6 people):
800 grams of potato gnocchi
500 grams of pumpkin cubes
400 grams of sausage
400 ml cream grated Parmesan cheese to taste
a glass of white wine to taste
extra virgin olive oil 1 clove garlic, parsley
salt to taste In a skillet, heat the oil and let fry the garlic for a few minutes.
Add the sausage (without skin) and, when it is cooked, cut into small pieces with scissors.
Blend with white wine and when it is evaporated, remove the sausage from the pan. In
gravy, add the pumpkin, half a glass of water, salt and let cook with lid.
When the pumpkin is fully cooked, put sausage in skillet and sprinkle with chopped parsley. Mix.
Cook another 5 minutes to mix flavors.
Pour a few tablespoons of cream in a pan and cook another few minutes.
Cook the gnocchi and pour in pan, add cream and remaining Parmesan.
Mix, Serve e. .. eat ^ ^! Delicious: P!
^ ^ Yum!
You can find it in the video version on YouTube at this link with pumpkin gnocchi, sausage and cream .
Hope you enjoy! Baciiiiiii ♥!
Ingredients (4-6 people):
800 grams of potato gnocchi
500 grams of pumpkin cubes
400 grams of sausage
400 ml cream grated Parmesan cheese to taste
a glass of white wine to taste
extra virgin olive oil 1 clove garlic, parsley
salt to taste In a skillet, heat the oil and let fry the garlic for a few minutes.
Add the sausage (without skin) and, when it is cooked, cut into small pieces with scissors.
Blend with white wine and when it is evaporated, remove the sausage from the pan. In
gravy, add the pumpkin, half a glass of water, salt and let cook with lid.
When the pumpkin is fully cooked, put sausage in skillet and sprinkle with chopped parsley. Mix.
Cook another 5 minutes to mix flavors.
Pour a few tablespoons of cream in a pan and cook another few minutes.
Cook the gnocchi and pour in pan, add cream and remaining Parmesan.
Mix, Serve e. .. eat ^ ^! Delicious: P!
^ ^ Yum! 
Wednesday, October 13, 2010
Second Hand Sports London Ontario
Rigatoni with pancetta and pecorino pasta
Hello to tuttiiiiiiii ^ ^! As usual, I do not write for quite a lot and I apologize for that ... I really have a lot to do and more, I went through a period of crisis due to ... universities!
What I would do in my life is to study physiotherapy, but unfortunately not this year I entered: there I was terrible! Nevertheless, do not give up and retry next year ^ ^! For the moment, "cushion time" attending the degree course in medical representatives, hoping that next year I will be better ^ ^! Small parenthesis in my life ... as it does not speak hardly ever ^ ^! As I talked to my Mom
: P!! No longer bored, now I leave you with a new recipe, I would say very rustic, but very tasty! The cheese used is absolutely the Sardinian, also I did not use salt)! A big kiss and the next
♥! I hope you like it ^ ^! Here is the version
video Pasta with pancetta and pecorino .
Ingredients (4 people):
rigatoni 400 g 200 g bacon 200 g pecorino
extra virgin olive oil to taste
onion to taste pepper to taste In a pan
putting a heat oil and fry the onion, cut into small pieces.
When the onion is golden, to the bacon in a frying pan and cook well, until it becomes brittle (if you do not like crispy, you can easily cook the less).
Boil pasta, being careful to preserve two tablespoons of cooking water , and drain pan.
Add the cooking water, the grated cheese, pepper and mix. Let
skip the pasta in the pan, stirring, until all the cheese has melted.
Serve, sprinkle with more cheese e. .. eat ^ ^!
: P!! No longer bored, now I leave you with a new recipe, I would say very rustic, but very tasty! The cheese used is absolutely the Sardinian, also I did not use salt)! A big kiss and the next
♥! I hope you like it ^ ^! Here is the version
video Pasta with pancetta and pecorino .
Ingredients (4 people):
rigatoni 400 g 200 g bacon 200 g pecorino
extra virgin olive oil to taste
onion to taste pepper to taste In a pan
putting a heat oil and fry the onion, cut into small pieces.
When the onion is golden, to the bacon in a frying pan and cook well, until it becomes brittle (if you do not like crispy, you can easily cook the less).
Boil pasta, being careful to preserve two tablespoons of cooking water , and drain pan.
Add the cooking water, the grated cheese, pepper and mix. Let
skip the pasta in the pan, stirring, until all the cheese has melted.
Serve, sprinkle with more cheese e. .. eat ^ ^!
Thursday, August 26, 2010
Hydrogen Peroxide Destroys Genital Warts
Ciaooooo ^ - ^! For several days I had to post this recipe, just do not have time (as usual: D!).
This recipe is simple and fast to build, you can find arla on Youtube at this address stringy pasta with eggplant . Hope you like
^-^!! ♥ Kisses!
Ingredients (2 persons):
250 g penne
100 grams of eggplant
150 g tomatoes 100 g fresh provolone (or mozzarella)
grated Parmesan cheese to taste
extra virgin olive oil to taste fresh pepper to taste
onion to taste basil to taste Salt to taste
Cut the eggplant into strips and the tomatoes into four parts.
Chop the onion, basil and peperonci not.
Heat in a pan, oil and fry the onion and p eperoncino.
Add eggplant, salt lightly and cook.
When the eggplants are cooked, add tomatoes and salt .
Halfway through cooking the tomatoes, add the basil and cooked, sprinkle with 2 teaspoons of Parmesan cheese.
Boil the pasta and toss in pan with the sauce .
Add the provolone, cut into cubes, and two ladles of the pasta cooking water. Mix well.
When the provolone is melted, sprinkle with grated Parmesan cheese, mix e. .. Serve ^ - ^!
Closer: P!
^-^!! ♥ Kisses!
Ingredients (2 persons):
250 g penne
100 grams of eggplant
150 g tomatoes 100 g fresh provolone (or mozzarella)
grated Parmesan cheese to taste
extra virgin olive oil to taste fresh pepper to taste
onion to taste basil to taste Salt to taste
Cut the eggplant into strips and the tomatoes into four parts.
Chop the onion, basil and peperonci not.
Heat in a pan, oil and fry the onion and p eperoncino.
Add eggplant, salt lightly and cook.
When the eggplants are cooked, add tomatoes and salt .
Halfway through cooking the tomatoes, add the basil and cooked, sprinkle with 2 teaspoons of Parmesan cheese.
Boil the pasta and toss in pan with the sauce .
Add the provolone, cut into cubes, and two ladles of the pasta cooking water. Mix well.
When the provolone is melted, sprinkle with grated Parmesan cheese, mix e. .. Serve ^ - ^!
Closer: P! 
Friday, August 13, 2010
Hotmom Full Vidio.com
streamlined with eggplant zucchini frittata with ricotta and pear tiramisu
Ciaoooooo to all my readers ^ - ^! Excuse me, is more than a month since no public ... but time is not right, because the study: (!
The recipe that I propose today is a zucchini frittata, easy and tasty ^ - ^!
The recipe is also available in this video ADDRESS zo zucchini frittata ;).
I hope you like it, bacioniiiiiii ♥ ♥ ♥!
Ingredients (2 persons):
4 eggs 350 g zuccchine
fresh onion to taste (or red onion)
to taste fresh basil (or mint)
extra virgin olive oil to taste
grated Parmesan cheese to taste with salt and
pepper Beat the eggs lightly and add the Parmesan, and sal and pepper.
In a skillet, heat oil and fry the onion.
Add the zucchini, cut into slices, and let c uocere.
When the courgettes are half cooked, add the basil.
Once cooked zucchini, add the beaten eggs and mix in order to distribute the zucchini frittata.
When the egg is slightly curdled, stir to cook it at all points.
Level the pancake and cook on one side.
When one side is cooked, place a plate on the pan and invert the frittata.
Cook the other side, Serve and serve:)!
good: P!
The slice ^ - ^!
The recipe is also available in this video ADDRESS zo zucchini frittata ;).
I hope you like it, bacioniiiiiii ♥ ♥ ♥!
Ingredients (2 persons):
4 eggs 350 g zuccchine
fresh onion to taste (or red onion)
to taste fresh basil (or mint)
extra virgin olive oil to taste
grated Parmesan cheese to taste with salt and
pepper Beat the eggs lightly and add the Parmesan, and sal and pepper.
In a skillet, heat oil and fry the onion.
Add the zucchini, cut into slices, and let c uocere.
When the courgettes are half cooked, add the basil.
Once cooked zucchini, add the beaten eggs and mix in order to distribute the zucchini frittata.
When the egg is slightly curdled, stir to cook it at all points.
Level the pancake and cook on one side.
When one side is cooked, place a plate on the pan and invert the frittata.
Cook the other side, Serve and serve:)!
good: P!
The slice ^ - ^! 
Monday, June 28, 2010
Above Waistline Left Side Back Pains
CIAOOO ^ ^! Now, I think you understand that I love the combination ricotta-p was ... So today I propose that this particular sweet, fresh and very good! The ingredients are many, but do not panic, it's really sem plic e;)! I hope you like it, a bacioneeeee ♥!
Here, you can see it in video tiramisu with ricotta and pear .
Ingredients (cake tin 30 cm):
For the base:
2 packs Pavesini
For the ricotta cream:
1 kg of ricotta
400 g whipping cream
375 g sugar 1 vanilla bean
pear juice 80 ml water 30 grams of sugar
pears For the filling:
550 grams of sweet pears
125 grams of sugar
50 ml pear juice
10 grams of corn starch
3 tablespoons extra virgin olive oil
the juice of a lemon
For decoration:
350 ml of whipped cream
Cut the pears into chunks and cook on medium heat with 125 grams of sugar, 50 ml of pear juice, corn starch, oil and lemon.
Turn off the heat, when the pears are cooked and the sauce is representa o. Allow to cool.
Whip cream with two tablespoons of sugar.
Working with the whisk ricotta and incorporate the 375 gr z ucche ro and the seeds of the vanilla.
Combine the cream, stirring gently from bottom to top p er not remove the compound.
Mix pears cooked and cooled with cream cheese.
Prepare the syrup by boiling the water with 80 grams of the 30 grams of sugar.
Turn off the heat, pour in the pear juice and cool.
the bottom of a baking pan, spread a layer of cream cheese ep era.
Pavesini Dip lightly in the wet pear and a layer of biscuits. Make a layer
cream and continue until you get 4 layers of Paves ini and 4 layers of cream.
Pavesini Be a fifth layer, arranging them for decoration and to create tufts of whipped cream.
Place in freezer for at least 4 hours and then refrigerate.
And here's the result:)!
From .
Slice. 
A tidbit for you: P!
Ingredients (cake tin 30 cm):
For the base:
2 packs Pavesini
For the ricotta cream:
1 kg of ricotta
400 g whipping cream
375 g sugar 1 vanilla bean
pear juice 80 ml water 30 grams of sugar
pears For the filling:
550 grams of sweet pears
125 grams of sugar
50 ml pear juice
10 grams of corn starch
3 tablespoons extra virgin olive oil
Turn off the heat, when the pears are cooked and the sauce is representa
Working with the whisk ricotta and incorporate the 375 gr z
Prepare the syrup by boiling the water with 80 grams of
Turn off the heat, pour in the pear juice and cool.
the bottom of a baking pan, spread a layer of cream cheese
cream and continue until you get 4 layers of Paves
Place in freezer for at least 4 hours and then refrigerate.
And here's the result:)!
From . 
Slice. 
A tidbit for you: P! 
Sunday, June 20, 2010
Noma Programable Thermastat
Italy in the World Cup? Here is the cake ^ ^! New recipe
Hello everyone! I present the cake I made for the June 14 debut of Italy to World Cup 2010 and the birthday of my best friend, to whom you link, the blog of poetry, The Garden of Iris (beautiful, in my warning).
Only today I had time to post the cake: (. The base is my T orta hazelnut , I played mostly with the decoration.
is not a much, but I thought that she could be useful during the World Cup).
is not a much, but I thought that she could be useful during the World Cup).
Friday, May 28, 2010
Eurosport Infinity 950 Eliptical Review
youtubiana ^ ^!
Hello everyone :)!
Now the recipe of my Mozzarella in a carriage in the oven is also available on Youtube Mozzarella in a carriage in the oven :)! A prestoooooooooooooo, baciiiiiiiiii!
Now the recipe of my Mozzarella in a carriage in the oven is also available on Youtube Mozzarella in a carriage in the oven :)! A prestoooooooooooooo, baciiiiiiiiii!
Wednesday, May 12, 2010
Little Tike Tikes Country Cottage Play House
Paccheri Sicilian Baked
Hello everyone ^ ^! Today I propose this first dish in the oven ... delicious and simple: P!
You can also see the recipe on my Youtube channel Paccheri Sicilian Baked .
Ingredients (8 people):
1 kg paccheri
1 liter and a half Ragout
5 eggplants
400 grams of mozzarella
grated Parmesan cheese to taste oil for frying
salt
Cut eggplant into strips and fry in hot oil (I used the h or peanut).
let drain on paper towels.
Dice the mozzarella.
paccheri Cook in boiling salted water and drain them halfway through cooking a.
Season with the sauce. Soil
a baking sheet lightly with the sauce and pour half de paccheri.
Make a layer of fried eggplant, mozzarella and one of a grated Parmesan cheese.
Make another layer of grated parmesan and then paccheri .
Bake at 250 degrees for 45-60 minutes (depending on the oven, it may take less time to ven).
Leave for ten minutes, the pasta before serving e. .. Serve: P!
Zoooooooooom: P!
Ingredients (8 people):
1 kg paccheri
1 liter and a half Ragout
5 eggplants
400 grams of mozzarella
grated Parmesan cheese to taste oil for frying
salt
Cut eggplant into strips and fry in hot oil (I used the h or peanut).
let drain on paper towels.
Dice the mozzarella.
paccheri Cook in boiling salted water and drain them halfway through cooking a.
Season with the sauce. Soil
a baking sheet lightly with the sauce and pour half de paccheri.
Make a layer of fried eggplant, mozzarella and one of a grated Parmesan cheese.
Make another layer of grated parmesan and then paccheri .
Bake at 250 degrees for 45-60 minutes (depending on the oven, it may take less time to ven).
Leave for ten minutes, the pasta before serving e. .. Serve: P!
Zoooooooooom: P! 
Tuesday, May 11, 2010
Dentist Prices For Low Partial
And 'officially opened on my channel on Youtube ^ ^! Video-
to tuttiiiii Hello:)! I am pleased to inform you that I officially opened my Youtube channel! The title is
the same as the blog, or "The corner of Nancy"). You can view it here
; here, however, will find the presentation: P.
soon be uploading my first recipe: Paccheri Sicilian Baked: P! I hope you follow me
also on the "Tube" ihihi ... see you soon, kisses!
the same as the blog, or "The corner of Nancy"). You can view it here
; here, however, will find the presentation: P.
soon be uploading my first recipe: Paccheri Sicilian Baked: P! I hope you follow me
also on the "Tube" ihihi ... see you soon, kisses!
Clarithromycin Side Effects Taste
recipes
- mascarpone cream and condensed milk
- chantilly cream or Italian diplomatic
- Custard
- zucchini frittata
- with pumpkin gnocchi, sausage and cream
- Mozzarella in a carriage in the oven
- Paccheri Sicilian Baked
- sponge
- Pasta with cauliflower
- Pasta with pepper cream
- stringy pasta with eggplant
- Pasta with pancetta and pecorino
- Presentation
- Raphael
- Struffoli
- chocolate truffles
- tiramisu with ricotta and pear
- Tiramisu Pan di Stelle
- Lemon cake
- hazelnut cake
- cake for the World Cup 2010
Wednesday, April 21, 2010
Car Parts Inside Name
Youtube or youtube ... this is the problem! (Sondaggino)
Hi everyone! It 'a while that no public ... I have so many commitments! The main reason, however, are those 2-3 chiletti taken at Easter ... I must come down ... eheh diet rather than iron, there is little evidence of a costume!
I hope to publish something soon ... although I think if you talk in a couple of weeks: (!
'nuff said, we come to the point of my post ... I would like to open a channel of kitchen and bakery on YouTube: a video-Angolino of Nancy in a nutshell: Obviously P! absolutely not abandon the blog, things co-exist;).
The problem is I have a crazy shame (they are very shy hehe). So, I'm collecting opinions and consensus. That is why the survey:
YOUTUBE YOUTUBE OR NOT ... THIS IS 'THE PROBLEM: P!!
Respond in many, is important:)! See you soon, Nancy.
I hope to publish something soon ... although I think if you talk in a couple of weeks: (!
'nuff said, we come to the point of my post ... I would like to open a channel of kitchen and bakery on YouTube: a video-Angolino of Nancy in a nutshell: Obviously P! absolutely not abandon the blog, things co-exist;).
The problem is I have a crazy shame (they are very shy hehe). So, I'm collecting opinions and consensus. That is why the survey:
YOUTUBE YOUTUBE OR NOT ... THIS IS 'THE PROBLEM: P!!
Respond in many, is important:)! See you soon, Nancy.
Thursday, April 15, 2010
Mia Bathroom Nadine-j
Limoncello Liqueur
I should point out that lemons should be of high quality à ( of Sorrento and Amalfi) and absolutely untouched.
addition, you must use glass containers and not plastic.
Delicious!
Ingredients:
1 liter of pure alcohol 100%
1 liter of water
1 kg of sugar
9 medium-sized lemons
2 packets of vanilla
Peel the lemons with a vegetable peeler. I use this st ru chin instead of the knife, as it allows the skin perfectly lemons, taking only the yellow part of peel without the white (as am ara).
Place the peels in a jar and cover them entirely of pure alcohol.
Infuse for 15 days (or 21 days if you prefer).
After the infusion time, you will get a liquid already llo dall'incon casting smell and taste of lemon.
Make a syrup by boiling water with sugar or .
Allow to cool. 
When the syrup is warm, pour the liquid with lemon and leave for half an hour. 
about half an hour, do the filtering de the liquid using a strainer, place a clean handkerchief and filter through. 
You will get a compound that. Let stand for another half hour
a.
At this point, pour in the pot the rest of pure alcohol.
Mix and add vanilla.
Let stand for several hours. 
Bottle, using a funnel.
Let stand a few days and enjoy ice: P.
's the whole production!
Buonaseeeeeeeeeeeera:)! I'll be back after a while of absence ... sorry, I'm cooking because I have very very little time and then I went back aa strict diet eheh. Easter ruined my line: P!
But we talk about the recipe I am about to write: the the limoncello.
It 's a very delicious liqueur typical of the island of Capri, the Sorrento peninsula and Coast. All three of these beautiful lands of Campania for its paternity of limoncello.
This is my recipe, definitely will not be the original ... but no i really like : P.
E 'tasted better frozen after a meal or offer re friends. It 's a very delicious liqueur typical of the island of Capri, the Sorrento peninsula and Coast. All three of these beautiful lands of Campania for its paternity of limoncello.
This is my recipe, definitely will not be the original ... but no i really like : P.
I should point out that lemons should be of high quality à ( of Sorrento and Amalfi) and absolutely untouched.
addition, you must use glass containers and not plastic.
Delicious!
Ingredients:
1 liter of pure alcohol 100%
1 liter of water
1 kg of sugar
9 medium-sized lemons
2 packets of vanilla
Peel the lemons with a vegetable peeler. I use this st ru chin instead of the knife, as it allows the skin perfectly lemons, taking only the yellow part of peel without the white (as am ara).
Place the peels in a jar and cover them entirely of pure alcohol.
Infuse for 15 days (or 21 days if you prefer).
After the infusion time, you will get a liquid already llo dall'incon casting smell and taste of lemon.
Make a syrup by boiling water with sugar or . 
When the syrup is warm, pour the liquid with lemon and leave for half an hour. 
about half an hour, do the filtering de the liquid using a strainer, place a clean handkerchief and filter through. 
You will get a compound that. Let stand for another half hour a.
At this point, pour in the pot the rest of pure alcohol. Mix and add vanilla.
Let stand for several hours. 
Bottle, using a funnel. Let stand a few days and enjoy ice: P.
's the whole production!
Thursday, March 25, 2010
Anjeer Dry Fruit How To Eat Quantity
stuffed with tart apples and custard
Hello! Today, I made this tart on the occasion of my name-day: P.
On 25 March, in fact, the day of the Annunciation of the Lord, and my real name is Announced (Shock revelation: D) ... but everyone is always Nancy:).
But 'nuff said, this tart is delicate ... and then I love the custard-apple combination. Good good good!
necessary, however, pay attention to cooking, otherwise the bottom will be soft! Furthermore, to achieve a perfect consistency, use apples not too juicy for the same reason mentioned above.
If you like, you can sprinkle with icing sugar to the end ... I have no favorite:)!
Ingredients (cake tin 20 cm):
For the base:
a dose of Pasta Oil pastry
For the filling: 1 dose of
Custard perfect (IMHO)
350 grams of apples
lemon juice sugar to taste Prepare the custard
.
Peel and cut apples into thin slices. Season with sugar to taste and the juice of half a lemon.
Knead and roll out half the pastry into a buttered (or oiled). Must obtain a thickness of slightly more than half a centimeter.
prick thoroughly with a fork.
Spread half the custard. 
Arrange the apples and sprinkle with more sugar to taste.
Cover with remaining custard.
will draw the other half of pastry about half an inch thick and line the tart.
to seal the edges, decorate with the remnants of pastry and prick the surface with a fork.
Brush with milk and bake for at least 45 minutes at 180 degrees. The cooking time depends on the oven, it may take a little more time or a little less.
the tart from the oven and let cool completely before you turn them on a platter.
Slice and enjoy ... very good!
A treat for you! 
But 'nuff said, this tart is delicate ... and then I love the custard-apple combination. Good good good!
necessary, however, pay attention to cooking, otherwise the bottom will be soft! Furthermore, to achieve a perfect consistency, use apples not too juicy for the same reason mentioned above.
If you like, you can sprinkle with icing sugar to the end ... I have no favorite:)!
Ingredients (cake tin 20 cm):
For the base:
a dose of Pasta Oil pastry
For the filling: 1 dose of
Custard perfect (IMHO)
350 grams of apples
lemon juice sugar to taste Prepare the custard
.
Peel and cut apples into thin slices. Season with sugar to taste and the juice of half a lemon. 
Knead and roll out half the pastry into a buttered (or oiled). Must obtain a thickness of slightly more than half a centimeter. prick thoroughly with a fork.
Spread half the custard. 
Arrange the apples and sprinkle with more sugar to taste. 
Cover with remaining custard. 
will draw the other half of pastry about half an inch thick and line the tart. to seal the edges, decorate with the remnants of pastry and prick the surface with a fork.
Brush with milk and bake for at least 45 minutes at 180 degrees. The cooking time depends on the oven, it may take a little more time or a little less. 
the tart from the oven and let cool completely before you turn them on a platter. Slice and enjoy ... very good!
A treat for you! 
Subscribe to:
Comments (Atom)