Animals With Male Genitalia

THE POTATO CAKE FRANGIPANE


DIFFICULTIES ': MEDIA

frangipane cake is made with different fillings, often using pieces of apple, pear or peach combined with other ingredients such as chocolate and macaroons. Here I propose a simpler recipe with apricot jam.

INGREDIENTS FOR 6 PEOPLE:

- SHORT PASTRY
200 gr - 100 gr
BUTTER - EGGS N 2
- ALMOND WHITE MINCED
100 gr - SUGAR
70 gr - 20 gr
STARCH - yeast 2 teaspoons
- VANILLIN
- ORANGE PEEL Grate
- APRICOT JAM 100 gr


PROCEEDINGS
Cream butter with sugar until the mixture is white and soft, add eggs a little at a time, then the starch with ground almonds, vanilla and grated orange peel. Spread the

pastry with a rolling pin and line a baking sheet. Pierce with a fork disc pastry and spread on the apricot jam, then spread on the frangipane cream and bake at 180 ° C for 40 minutes. Before serving

Cover the cake with icing sugar and frangipane with almonds cut into slivers.

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Had Strep And Now The Roof Of My Mouth Is Sore

Potatoes are the undisputed queens of Western cuisine. There are countless methods and recipes for their preparation: potato dumplings, mashed potatoes, Parisian potatoes, duchess potatoes, potatoes, Parmantier, french fries, etc. ...
Over 700 in France potato could not be cultivated because it deemed toxic and accused of transmitting leprosy.
Relatively easy to grow than rice and wheat has been lucky enough nourishment base of many peoples who inhabited land disadvantaged such as mountainous areas.


In history, the potato has saved entire populations from starvation, as the Germans in 1645 and the Irish even though they have had many problems for their kitchen based solely on a product, in 1800, a disease struck the potato 'Whole island destroying crops and causing the death of a million people for lack of food. For this reason, many Irish were forced to emigrate to the United States.

Potatoes come from South America and was introduced in Europe between the sixteenth and seventeenth century.

The potatoes were also considered an aphrodisiac, seen that the Irish consume a lot and had large families.

the potato arrived in Italy only in 1800 but soon became the stars of many recipes of Italian cuisine .

From nutritional point of view the potatoes have a high carbohydrate content (approximately 18%) found mainly in the form of starch, are also important as sources of vitamins C, B5 and especially the many minerals.

As we have seen the potatoes have many advantages but one disadvantage is the solanine, which develops poisonous substance, especially when the potatoes are lit and sprout. The solanine, however, is mainly present in the skin which then must be carefully removed.

reproduce below some of the main quality of potatoes and their associated characteristics:

Bintje: of Dutch origin which has a straw-colored paste is very suitable for french fries
Desirée : whose flesh has a red for long cooking in the oven or baked
Kennebec : white flesh, more flour, used to prepare the dumplings

Lowincomedentalcare Ark

DIFFICULTIES ': EASY

The Tarte Tatin is one of more features recipes of French cuisine. It 'a cake baked on the contrary!
fact before you make candy apples, then spreads over the pasta brisa .
Legend has it that the first Tarte Tatin was prepared in error Hotel Tatin in 1898. The hotel was run by two sisters, Stéphanie and Caroline Tatin.
seems that a day that was very taken by the work, Stéphanie the cook, saw that he had cooked for too long the apples in the butter and sugar. Smelled something burning, and took the apple from the fire and tried to save the cake by putting the above pasta brisa , then finishing the cooking in the oven. Removed the
Tarte Tatin from the pan and served on the Tatin sisters were impressed by what the sweet pleasure to their clients. The tarte was then a carateristic Hotel Tatin recipe, and it seems that propio in the village where the hotel is located, tasted it for the first time the famous restaurateur Louis Vaudable who had it as a sweet main Parisian restaurant Maxim's.

INGREDIENTS FOR 8 PEOPLE:

- PASTA BRISE '
350 grams - Apples n
8 - 75 gr
BUTTER - SUGAR 250 g

PROCEDURE: Prepare
pasta brisa found the recipe here.

Peel and clean the apples, cut into quarters.
Grease a baking sheet thoroughly with round edges and spread of butter.

Pour almost all the sugar to cover the bottom of the pan. Taking 50 grams of sugar by.

Now available in an orderly manner the apple quarters as shown in the photo, then cover with remaining sugar.

Put on the stove over high heat, until the sugar is caramelized.
Heat oven to 220 ° C.
Pull the dough and roll it over brisè apples. Roll up edges of dough down to keep apples, pasta brisa Slightly pierce with a toothpick.

Bake for about fifteen minutes, then lower the oven to 180 ° C and continue cooking for another 15 minutes.

Now repeat the same gesture he made for the first time and turned the Mademoiselle Tatin Tarte Tatin in a dish gently. Serve warm Tarte Tatin. The Tarte Tatin

has undergone some changes over time, is very good, substituting pears for apples or apricots.

Milena Velba & Nadine Jensen

Plums and pears Plumcake




A really sweet light, because without butter and just to serve also as a snack to that proposed by Benedetta Parodi Cooked and Eaten with the recipe Plumcake of Plums and Pears. Cooked and Eaten

Bet
January 17, 2011 Level of difficulty: Low Preparation time
Recipe: 45 min.ca.

Ingredients for the cake recipe for plums and pears cooked and eaten
4 or 5 pitted prunes 1 cup dry Marsala wine


100 ml milk 2 eggs 100g sugar

70 ml vegetable oil 180g

half flour 1 tablespoon baking
1 pinch salt 1 or 2 pears

Preparation of plum cake with plums and pears cooked and eaten
Cut the plums into small pieces and ammolliao in milk together with the marsala.
In a separate bowl place the eggs and flour together with sugar, add the milk, which had previously united with Marsala wine and mixed all by adding a half packet of yeast and a pinch of salt. Before
add soaked prunes passiam the mixture into the flour so the dough will not collapse.
Take a loaf pan with baking paper, cover it and poured the comosto well blended.
Peel and then cut into slices 1 or 2 pears, depending on their size, have the plum in the piercing a little dough.
Bake at 180 degrees for about 40 min.

What Store Offer Layaway

Shortcrust pastry tarte tatin '

DIFFICULTIES ': EASY

The pasta is one of brisa recipes typical of traditional French cuisine. Very easy to make and use for the preparation of many French dishes such as quiche Lorraine or Tarte Tatin .

INGREDIENTS FOR 4 PEOPLE:

-
BUTTER 100 gr - 200 gr Flour
- cold water 70 g


PROCEEDINGS

Cut the butter into cubes, with a pass or a tarot spatula to soften it with the flour to form a circle with the center of the butter, add a pinch of salt and mix by slowly adding water until a smooth mixture.
to have fewer problems in the kneader and pull the dough brisè you should perform these operations on a marble table. Wrap the dough in
brisè sheet of tissue paper and let stand in refrigerator for at least 40 minutes, then pull the dough and use it.

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Different Type Of Indian Boobs

ROSEMARY POTATOES AND ONIONS

DIFFICULTIES ': EASY

A recipe for a quick and easy side dish.

INGREDIENTS FOR 4 PEOPLE:

- N 4
POTATOES - ONIONS
N 1 - ROSEMARY
- OLIVE OIL


PROCEDURE


Peel the potatoes and cut into slices of 3 mm. thick. It 'important to cut the potatoes into thin slices and all of the same thickness for even cooking. Cut the onion in joulienne (thin strips) and fry in a pan with olive oil.
Add the potatoes and rosemary. Cook for about 15 minutes, adding water as needed.

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