Tutuinvitation Wording

Tarte Tatin with salted butter caramel

Recipe No. 3 for the contest of Farms Fiandino launched by Sandra A Touch of Ginger : Tarte Tatin with apples, a classic, with a bit more character thanks to the use of salted butter for the caramel.

You can prepare the pastry crust at home if you have time and desire, but if you buy a good quality is the same:). Some prepare it with the pastry so try and decide how you prefer!

You can also use this recipe for pies (replacing the caramel a good cheese for example) or to change the fruit depending on the season. Obviously the original apple is, for me, unbeatable (to me the sweet apple just make me feel good ... but the matter was already dealt with my Apple Pie ) The Tarte Tatin will make you a good figure, is really delicious! A recommendation: be careful not to burn the caramel, is lethal.

The use of salted butter 1889 note gives a much more feature-flavored caramel.
If prepared in advance, remember that warm is good because more heat it up a little before serving. You can serve with vanilla ice cream, or creme fraiche.


Tarte Tatin with salted butter caramel
For the crust:
flour 200 gr
salted butter 1889 100 gr
cold water 50 g


For the filling:
apples 6
salted butter 1889 100 gr
100 gr sugar
water 50 g


Prepare crust by mixing the dough and butter lafarina obtaining a cold sand. Add the Acquafredda, knead the dough the bare minimum, make a ball and lasciarriposare in the fridge to chill for half an hour. Pour the butter, sugar and water into the pan and cook over medium heat for about 10 minutes or until the caramel is not amber. Let intiepidire.Sbucciare apples and divide them into four sections. Situated on the caramel with ildorso down to completely fill the pan (in casotagliare some smaller segments to fill the spaces). Replace sulfuoco for 5-10 minutes. Roll out the dough into a thick disk about 4 mm. Coprirele apples with the pastry crust disk rolling up a bit 'edges. Bake bake in preheated 180 degrees for about 30 minutes or until the dough nonsarà golden. Place on a serving dish and invert the cake is still hot tortaquando. Serve warm.

What Type Of Weave Does Myamme Wear

www.burroealici.net

Da oggi sono www.burroealici.net

Ai miei sostenitori chiedo di aggiornare il mio indirizzo anche se per il momento verrete automaticamente reindirizzati :)

Mi sono anche creata una email bellissima: giovanna@burroealici.net dove potrete contattarmi per qualunque ragione vogliate.

BUONANOTTE A TUTTI

Adhdcondition_symptoms

Sables salted butter

Continua la mia avventura con questo eccellente Burro 1889 Salt for the contest launched by Farms Fiandino by A Touch of Ginger .

Today I present the Sables, the French version of English Italy's pastry or shortbread. Delicious, crisp, very easy.

What else? The cookies speak for themselves, you can flavor to whatever you want but be careful, just like the fettuccine twice butter, butter being the main ingredient, it must be really good or else the result will be disappointing. Of course, I chose these recipes because it enhanced the quality of butter! Salted butter in sweet preparations gives a very noticeable feature that increases the appetite (at the bottom always add the good old salt, no?).

doses of sablés change much. Every time I tried it I always found several recipes, I finally arrived at these doses that, in my opinion, are perfect to create a paste that is workable and that is buttery and crumbly at the right place!

I made cookies with vanilla and chocolate because I wanted to present them both. I used a cocoa exceptional portatomi from Martinique, is a pure cocoa, bitter, very aromatic, a compact sigarone scratch. Unbelievable. But, failing that, that's great of good quality cocoa.

You can replace the vanilla bean with a teaspoon of vanilla extract or a teaspoon of vanilla sugar. But since only a few ingredients you should usarne good to have cookies scented! If the vanilla flavor is not pleasing you cookies with zest of lemon or cinnamon, or with your favorite aroma.

PS.

I have some cookies stuffed with jam (thus combining two simply "a sandwich") .. needless to say that I used a home-made jam. I look forward to the summer to post all that preserves prepare!

Sables whites and blacks with salted butter
for approximately 35-40 biscuits
flour 250 gr

salted butter 150 gr 1889

100 gr sugar

vanilla bean

cocoa 50 g

jam of blackberries and raspberries (optional)

Cut the cold butter acubetti refrigerator and knead the flour with your fingers together to form a compostosabbioso. Cut the vanilla pod for a long, collecting seeds eaggiungerli butter and flour. Add sugar, egg and lavorarel'impasto quickly. Divide dough in half and add the cacaosolo a part of the mix in order to have half sablés of cocoa. Appenagli ingredients are combined to form a ball and wrap in pellicola.Lasciar rest in refrigerator for at least an hour. Roll out the dough to a 4 mm spessoredi about taking care of flour work surface and continuously ilmattarello to prevent the dough from sticking. Cut out the cookies of your choice of form (use a cut or cut biscuits with a knife ousate the edges of a glass). Line a baking tray with paper fornoe bake in preheated oven at 170 degrees for about 10 minutes or until cookies ibordi will not browned.

You can combine two unfilo sandwich biscuits with jam.

Shin Splionmore Condition_symptoms

to know you and know ...

xxxxxx

Ecco un premio!!!!

GRAZIE Lullina  per il tuo pensiero 

e scoprirete anche che 

 un simpatico gioco è  iniziato...

the post title says it all
hard to know ... it's a nice way to promote ...

I liked wandering and I am certain that you will learn to discover


Le dernier cri


MOMdesign


Traspablog


others will follow for a while ..

Sewing for me


casket Annapaola


rules to follow to receive the award are very simple:




Accepting the award- and write a post about it.


-pass it to other 3 / 5 blog beautiful and unknown (ie who have few supporters).


-Link the post to the person or people who have awarded the prize.

Lung Infections More Condition_symptoms

Fettuccine (double) salted butter

Fettuccine served with excellent homemade 1889 of salted butter Farms Fiandino : What better way to enjoy the taste of butter? The procedure of double butter is famous here in Rome, since it is used by the restaurant Alfredo Sow (famous). I do not have his hands eaten at the restaurant, but the butter and parmesan pasta I have eaten countless times and my house "double" is used butter a lot. In addition, however, lemon zest. At my house we always add the lemon zest and I always found something really cool. Refresh! All this is spiced butter and "lighter" in taste ... a round of applause to my mother (I think that the gimmick was his). When we speak of "double butter" does not mean that we add double the amount of butter, but add it at two different times!

With this recipe I participate in the contest Fiandino Farms where it was required to use salted butter. Contest found through Sandra A Touch of Ginger working with Fiandino Farms. Needless to say the happiness when I received the package since it contained, oltre a due panetti di burro salato 1889 ho trovato un pezzo di Gran Kinara (che avevo scoperto sempre nel blog di Sandra, qui ).

Arriviamo alla ricetta che, credetemi, dovete provare! Ovviamente il burro fa la differenza. E con questo burro di altissima qualità le mie fettuccine hanno raggiunto livelli paradisiaci :)

Fettuccine al doppio burro salato
dosi per 4 persone
farina 350 gr
uova 3
salted butter 1889 100 gr
Great kinara (as well as parmesan) 50/80 gr
peel lemon
ground black pepper 1

Place the flour and eggs in rompeteci. With a fork, beat the eggs and mix with flour. Once the ingredients begin to mix together with your hands. Knead the dough vigorously (it takes your muscles!) Until it is perfectly smooth and elastic. Fane a ball in a cloth and let sit for an hour. Roll out the dough (about 2 mm) with a rolling pin floured surface and roll it. With a sharp knife cut noodles (about half a cm). If you have a pasta machine you first. Boil lightly salted water, throw down the fettuccine and cook until they are afloat. Meanwhile in a large frying pan melt half the butter. School by taking a cup of cooking water and stir the noodles into the pan with butter. Add half the grated cheese. Place the noodles in the dish and melt the remaining butter. Mix well. Should be too dry add a little 'water cooking kept aside. Add the grated lemon zest, the remaining cheese and freshly ground black pepper.

Converting Sdhc To Sd

The revolution of women

Se rivoluzione del pensiero deve essere (e speriamo davvero che lo sia!) non c'è dubbio che la promuoveranno le donne.
Già lo stanno facendo, already growing beyond all expectations and Italy, we are sure that the wave, like a stream that never stops, goes to many other countries, crushed and dehydrated. In need of fresh air, with clear, fresh and sweet water.

HERE the Standing Committee for the revolution of women.

How To Cleantravel Trailer

leaves Stuffed cabbage and stewed

Here is a recipe for groped to win the beautiful cast iron pot of Le Creuset that Sigrid of Brussels sprouts put at stake for the best recipe for stews of various types. The Le Creuset pot, enameled red, I want, I want, I want! I did not go to see the recipes of others to avoid disconsolate before to participate but it is disheartening to see that there are already more than 400 recipes, including finding the winner. Of course, the stews are not part of the family recipes. We prepare only boiled. The boiled meats. The only dish that requires hours of cooking. So what? Steal the recipe from another family! I immediately came to mind a dish that was made at the home of family friends. He was one of the best friends of my father and she was his wife. But the cook of this story was her mother, who is Jewish. The dish is a Jewish recipes: Stewed cabbage leaves stuffed with beef. Mouth-watering! A dish that I tie a lot of my childhood friends because we went from virtually every weekend and I was so fond of these parcels were often find them to me. Died aged mother the recipe died with her (the daughter, the friend of mine, do not think it ever came into the kitchen!). I asked my mother if she ever pinned the recipe but unfortunately not. Fortunately I found the recipe here (and the taste seems almost the same. The result was not quite the same but it was enough to make me move a little 'thinking back to my afternoons happily solitary in their beautiful garden in search of keys to find secret walls (the reading of "secret garden" I had hoped that I could find a garden of my own). The recipe is very easy but you have to have some 'time available.
Shows, for convenience, the recipe copied para para (4 servings).

and Stuffed Cabbage Stew
cabbage (copper or polished, you decide) 1
ground beef not too skinny 400 gr
egg 1
breadcrumbs about 2 tablespoons
cloves garlic 1 or 2
cumin 1 pinch
chives (in my jar is growing ... I had to use kitchen twine)
shallots 3 (or 1 onion)
peeled tomatoes 1
oil 4 tablespoons
broth (I prepared a vegetable broth)
salt
pepper


Blanch the cabbage leaves. flattening Spread on cutting board and cut the hard part of the midrib. In a bowl, prepare the filling by mixing the ground meat, egg, salt, pepper, cumin, clove of garlic, peeled and crushed the bread crumbs. Spread mixture onto the leaves of a dumpling and a recap package , turning first to the interior side edges of the leaf and then roll it. Tie each package with a chive. In a not too deep saucepan, heat oil, add chopped onion or shallots and lay the dumplings. Brown and brown. Add the tomatoes cover and cook slowly for about an hour, basting with broth as needed. Remove the lid and eat the sauce until it will be very limited . Place the rolls in a serving dish sprinkle with sauce and serve immediately.

Systems Protect Warranty

Oriental Meatballs with lemon and orange citrus

Another recipe with citrus. But this time it is salty. Meatballs. But not the usual meatballs with lemon. All those we know and are typical meatballs that my mother and my grandmother can do divinely. They can be cooked or baked in a pan, you decide! Attention to the mix: it happened to me several times to eat meatballs dry and hard. And it's a bad experience. Do not do it. The secret is bread soaked and wrung out. Abundant.
Given the enormous amount of hard bread, accumulated during the week I decided to make meatballs for not having to throw. The meatballs were one of the typical recipes of my childhood Sunday because on Sundays, of course, we had dry bread at home is not used during the week. And no one dared throw. In preparing for winter and summer meatballs prepared panzanella. Over the years my palate has seen more and more new flavors (mine have always been great travelers and curious, and whatever the goal, the food was always the center of our experiences). During trips to Turkey and Morocco or India, I realized that minced meat (kofta & Co.) was always full of scents and aromas. Riucii to identify the cinnamon, cumin, and turmeric (color is unmistakable). The rest remained a mystery. I decided to interpret the homegrown meatballs with lemon and add spices. You can decide whether to eat them as a second, as an appetizer or as a snack for a drink. I must say that when I organize cocktails are always one of the most successful dishes! Also accompany them to a simple yogurt sauce seasoned with olive oil and salt and flavored as you like, be great!
doses of spices are very arbitrary: add or decrease (or eliminate) the spices to your taste. One rule: no exaggerated, otherwise the meat will no longer feel!

Oriental Meatballs with lemon and orange
for 4 / 6 people as a main course
ground beef (I use half beef and half pork) 6 00 gr.
dry bread not in gr I know. about the same amount of 2 rosettes
eggs 2
Parmesan 50-80 gr
2 cloves garlic ;
lemon 1
orange 1
3 cm ginger root
cinnamon 1 / 2 tsp
cumin 1 teaspoon
turmeric 1 teaspoon
sweet paprika 1 teaspoon
(alternatively used raz-el- ranout)
1 sprig parsley
salt
tangerine or orange powder (optional)


Mettere il pane secco in ammollo nell'acqua. Strizzare bene con le mani e mischiare con la carne macinata. Grattare la scorza del limone e di mezza arancia, tritare il prezzemolo e aggiungere insieme a tutti gli ingredienti. Spemere il succo degli agrumi e tenere da parte. Mischiare bene tutti gli ingredienti con le mani e formare delle palline. 
Per la cottura in forno:
a 180°- 200° in forno preriscaldato per circa 20 minuti. Dopo i primi 10 minuti irrorate le polpette con il succo degli agrumi e rimettete in forno.
Per la cottura in padella:
you heat oil and brown the meatballs turning them after 1 minute. Once browned, add the citrus juice and cook for 10 minutes.
Presenting with tangerine or orange powder obtained by drying of citrus peel and chop finely (in an airtight container will keep forever!)

WITH RESPOND TO THIS RECIPE CONTEST

Mount&blade Artillery

breakfast for Gnudi

Finally a bit 'of time for me! This morning I got up late (my cat has enabled it to me! Incredible!), Very hungry and with the sun flooded home. What could I do but prepare a delicious, rich, but healthy breakfast? I love having breakfast at home, in pajamas, without haste. Unlike someone who tries to force me to go out to eat croissants (Boyfriend Tiring, again), I am in the morning I do not move until I ate. I get out of bed, I wash my face and once in the kitchen preparing breakfast. Often double F to convince not to torture in the early morning with exhausting discussions on what is the best croissant in Rome, in Rome's best coffee, the best combination of croissant and coffee (yes, because if the coffee is better on the one hand and croissant is better than another and I refuse to turn two different bars, far from each other, to have the perfect breakfast, you find the best compromise) I prepare the French toast is one of the breakfasts that keep it stuck at home (and I try also always have a jar of marmalade oranges, lemons or homemade, anything that prevents him from make my exhausting morning). Well, I just just a bag of mandarins (tangerines and I say, good ones, fragrant, not clementines!) And lemon untreated (with which last night I made a delicious lemon marmalade that, as I said, I need to survive) from lush garden of friends. I also loved my pink grapefruit so I thought I'd try a recipe for Citrus contest!

I also managed to make two recipes in one of the ingredients as they were advanced and, as you well know by now, DO NOT throw anything away. How she got the idea? I like to make something, maybe the French toast, the mornings when I wake up late and I have time and, to a full breakfast I add my usual cup of milk or coffee without sugar and a strictly healthy pink grapefruit juice and / or Mandarin and / or orange. Well, having said that today I decided to combine all in one solution. And since there were leftovers I made up a pancake.

Then, we present the French Toast and Pancakes with Citrus Compote Citrus. Ole.

I state that I had but I wanted to try to mix oranges to tangerines and grapefruits.

French Toast Citrus

for 2 people:

grapefruit 1

Mandarin 2

orange 1

bread 4

egg 2

6 tablespoons milk about

cinnamon 1 pinch

brown sugar (I use the whole) 1 tablespoon

2 knobs butter

maple syrup (optional) 2 tablespoons

Peel the fruit in vivo with a knife and cut the cloves, also in vivo (to explain how I refer you here ). Beat eggs, milk, in cinnamon and sugar with a fork (like you do for omelets).

Cut the bread into slices about 1 cm (I use bread flour mixed with natural yeast, called the bread of Roma). Dip bread slices into the egg (both sides) and let soak well. Melt the butter in a frying pan (about 20 cm in diameter) and brown the slices of bread a minute per side. Place the French toast on a plate and serve with a drizzle of maple syrup and slices of citrus fruits.

Pancakes with Citrus Compote

for crêpes:

advanced by the beaten egg french toast (will go forward, believe me The bread does not "suck" all)

flour (I used wholemeal) 3 tablespoons about
citrus peel half (you choose which )

made for citrus:

slices of citrus advanced

citrus juice collected

sugar cane (full) about 4 tablespoons

Add flour mixture to egg and milk and beat vigorously with a fork (you have to get a batter). In the pan where you cooked the French toast (which is still pretty greasy) put a bit 'of batter and swirl the pan to cover the entire surface (the short, we know how to prepare the pancakes!). As soon as you turn the form of small bubbles crepe and cook less than a minute. Repeat until all of the compound (I came two pancakes). In the same pan and add slices of citrus fruit forward, and squeeze the juice with your hands "skeleton" of citrus fruit (which is advanced when you cut into the live segments of citrus fruit to the recipes above) to get more succo. Aggiungere lo zucchero (decidete quanto, dipende da quanto volete dolce la composta) e far ridurre il tutto. Cospargere la superficie delle  crêpes e arrotolare. Se volete aggiungete un goccio di sciroppo d'acero sopra!

 

CON QUESTA RICETTA PARTECIPO A QUESTO CONTEST 

RINGRAZIO PUBBLICAMENTE LA DOLCISSIMA LAFEDE DEL BLOG CIOCCOGALA CHE MI HA REGALATO QUESTO PREMIO. GRAZIE MILLE. E GRAZIE PER LE OTTIME RECIPES

Gay Cruise Spots New Jersey

Abolish FGM

February 6: day international for the banning of FGM.

The scourge of atrocious FGM irreparably injures the human rights of millions of women and girls in the world - and instead of diminishing has reached Italy and across Europe.

Signed abolish .

Ricordando che firmare non basta. Il Dipartimento Pari Opportunità dice: l'Italia promuove una risoluzione per la messa al bando di questa pratica inaccettabile . ..ineccepibile: a meno che non diventi una vuota norma poliziesca, al di fuori di qualunque piano di prevenzione e assistenza.

E qui... il Dipartimento si dimentica di dire che proprio quest'anno il Governo ha TAGLIATO anche i pochi fondi previsti dalle "Disposizioni concernenti la prevenzione e il divieto delle pratiche di mutilazione genitale femminile" (Article 7 of Law 7 / 2006) . And, as he says these days the ' AIDOS , "cut the € 778,500 for the fight against FGM, the Government has not yet issued a new call for awareness raising and education aimed at prevention. "

But there is good news! there is a TOLL going to the rescue of victims of FGM ..! So, imagine a number which will terrified call girls getting timely help.

E 'the 800 300 558. No threat of mutilation? No matter, though no one chases you with a razor blade, I suggest you call the same. Maybe some of them answered, not as has happened to me, I called 15 (fifteen) times the operator was always busy at the moment, but please wait ; So I waited, but invariably the operator forgot to reply then reworked the numbers and so for an entire afternoon in which I could easily be mutilated twenty times.

abolished, girls and boys: abolish. Let us anything, it's ridiculous that we are waiting.

Abolish the delegation who does nothing except wasting money, and support those who fight side of the weak and neglected.

Pusooy Games Solutions

Black Cabbage! Orecchiette

This recipe goes back several days ago but then I saw around the blogs that is now very popular and did not want to add my own version. But how can I not spread this delight too?
I bought a beautiful book on Tuscan cuisine and these balls, I immediately liked. Also because I recalled the many variations of meatballs that my grandmother prepared me for 12 long years when I was a vegetarian. Yes, you did not know but it is. From 14 to 26 years (now I'm 28) I did not eat no meat or fish (eggs, those from hens free and happy and not enclosed. I follow that rule again!). After all these years is a strange thing happened: I started on the threshold obsessive flesh, on which I secretly ate ham sandwiches, feeling guilty, that I "robbed" slices of roast meat and hides for them to eat alone, in short I was returning an inexpressible desire of meat and I was ashamed. After a couple of months so I decided to try to remain the flesh. And a couple of years back I am omnivorous! I do not eat much meat and I pay attention to what I buy. I eat more fish. However, in recent years my grandmother has prepared all kinds of meatball with vegetables, cheese, with vegetables, in short, everything was take the form of a ball and be fried, baked, steamed or boiled. Maybe I should make a section dedicated to the balls!
Returning to the recipe, Gnudi these are nothing more than a filling for ravioli left naked, stripped from the paste that would hold (and hence the name gnudi;)) and they are delicious. Believe me, prepare, are easy and fast and a unique bounty! The original recipe calls for spinach, but the cabbage is now widely used! Also because what is more Tuscan kale? However, you can add the vegetables you want and you can serve with a good meat sauce or a simple sauce, are delicious. I I present to you the version topped with butter and sage (salvia but I did not have then only with butter:)). Council to use these beautiful gnudi for a drink ... disfigure not cold!

Gnudi

serves 2 people

cabbage 300 gr

ricotta (sheep!) 200 gr

egg 1

Parmesan 50 g

lemon zest or nutmeg

a pinch salt

pepper freshly ground

flour

butter and parmesan cheese to flavor

Cook vegetables and drain. Once cool wring your hands and chop. Put the chopped vegetables in a bowl with all ingredients and mix well. Meanwhile, put a pan of water on the stove and bring to a boil. Salt lightly. With wet hands, form small balls (yes, it sticks all the mixture on your hands!) And in the flour to form a thin film (this serves to maintain the shape and cooking them, will create a soft shell). Pour the boiling water and gnudi, when you come to the surface (almost immediately), collect them with a slotted spoon and place in a dish. Season with butter and sage sauce.

The recipe, in theory, for two, was all eaten by me!