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toma esta flor dijo que yo había Besada the boca ...

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Mousse de Chocolate Blanco - White Chocolate Mousse


To celebrate 3 years of marriage and conclude the anniversary dinner I decided to prepare this delicious dessert, which consists of a white chocolate mousse with berries. I wanted to prepare something special, not cloying but equally sweet. We were delighted with the result, a very soft and creamy mousse.
Here is this fantastic recipe for Rachel Allen. This recipe contributed
with "Passione al Cioccolato" the blog Dolcemente Neve.


Serves 2 Ingredients: For the mousse

White Chocolate - 50 gr
Whipping cream - 75 ml
Eggs - 1 egg
Gelatin - ½ sheet
Sugar - 25 gr


To decorate
Cane Strawberry White chocolate into bits


Preparation:
As first thing, beat the cream until doubled in volume and refrigerate.
Meanwhile melt the chocolate in double boiler.
In a small bowl, put the gelatin sheet with a little cold water to soften it, leave the water at least 5 minutes.
Meanwhile beat the egg whites adding half the sugar at the beginning and the rest when you are almost ready.
When the gelatin will be softened, I squeezed it and add 2 tablespoons of hot water. Stir until dissolved.
Add dissolved gelatine to the melted white chocolate, stirring to mix well.
then add the gelatin mixture and the white chocolate whipped until stiff and mix gently. Finally add the cream carefully refrigerated.
Strawberries put them in a pot on sweet with cane sugar until the juice began to drop and form a sauce. The mousse was composed as follows: in the bottom of the glass a bit of sauce with strawberries and white chocolate chips, then a bit of mousse and so on until you finish all the ingredients. Decorate the surface with strawberries, mint and white chocolate.
Refrigerar por unas horas.
Servir.
Buon Appetito!

--- English Version ---

To celebrate 3 years of marriage and conclude the anniversary dinner I decided to prepare this delicious dessert, which consists of a white chocolate mousse with strawberries. I wanted to prepare something special, not sickly sweet but still a bit sweet. We were delighted with the result, a very soft and creamy mousse.
Here is this fantastic recipe of Rachel Allen. With this recipe I want to participate to the collection of recipes "Passione al Cioccolato" from the blog Dolcemente Neve .

Serves 2
Ingredients:
For the mousse
White Chocolate - 50 g
Whipping cream - 75 ml
Eggs - 1 egg white
Gelatin - ½ sheet
Sugar - 25 g

To decorate
Strawberries
Cane
White Chocolate into bits

Directions:
As first thing, whip the cream until doubled in volume and refrigerate.
Meanwhile melt the chocolate in double boiler over simmering water.
In a small bowl put the sheet of gelatin with a little cold water to soften it, leave it for at least 5 minutes.
Meanwhile beat the egg white until firm adding half sugar at the beginning and the rest when is almost firm.
When the gelatin will have softened, strain it and add 2 tablespoons of hot water. Stir until dissolved.
Add dissolved gelatin to the melted white chocolate, stirring to mix well.
Then add the gelatin mixture and the white chocolate to the egg white and mix gently. Finally add the whipped cream carefully.
I put strawberries in a pot with a few tbsp of cane sugar over low heat until the juice began to drop and form a sauce. The mousse was composed as follows: in the bottom of the glass a bit of sauce with strawberries and white chocolate chunks, then a bit of mousse and so on until you finish all the ingredients. Decorate the surface with strawberries, fresh mint and white chocolate.
Refrigerate for a few hours.
Serve.
Buon Appetito!

Angela Kendrick, Manchester

To my treasures ...


While you sleep
protect you and touch you with fingers
breathe you and keep you forever for having


Over time this time
arrival deep in your eyes when you hold me and smile

if I hold strong to counter the soul

this moonless night
now flies .. confetti
between heaven and handfuls of sea foam
now flies

feathers
star above the highest mountain in the world
to watch your dreams come light


You who are in my days
certainty, emotion
enchantment of all the silences that scream
life

you the free hand to you the joy
shelter, passion


With hope and devotion I'll go and celebrate as a priest at the altar

I just want to celebrate as a priest at the altar


Tonight still flies between
confetti
sky and handfuls of sea foam
now flies

feathers
star above the highest mountain in the world
to watch your dreams come light



Touch me in the morning is coming again next

is raining and you do not want to wake
still remains please

and see how ...
confetti flying between sky and handfuls of
meerschaum
now flies

feathers
star above the highest mountain in the world
to watch your dreams come light


Fly ... Now fly
Besides all the stars at the end of the world

see, our dreams come true!

2nd Birthday Party Bangalore

Brigadeiro


Me ha siempre gustado el Brasil...su gente, sus paisajes, its food, beaches, music and joy to the surface of his people. I've always had great respect and affection for this land, feeling almost as if a part of me. Nosé if only happens to me, but it is as if he were to have a second home ... I love my country and Italy, but Brazil has always fascinated me ... I have visited several times this beautiful country, which retain only beautiful memories and I feel a "saudade" that makes me want to return at the earliest opportunity.
The ways of life have led me to build a long and beautiful friendship in that country, one of those friendships that last and survive despite time, distance and lack ... I met my wonderful Brazilian friend 12 years ago, over which we have witnessed and followed the life of another, diplomas, university, jobs, marriages, and recently has made me aunt.
My dear friend a while ago I sent this recipe for these delicious sweets that are prepared especially for festivals and celebrations, especially for children. It's easy and quick to prepare and the result is fantastic.
Here is the recipe full of nostalgia for the land.

Ingredients:
condensed milk - 1 can
unsalted margarine or butter - 2 tablespoons cocoa powder
- 4 tablespoons granulated to decorate Chocolate



Preparation:
put in a pot to melt the condensed milk, and margarine or butter and cocoa.
Cook over medium heat and mix with a wooden spoon. Cook until the mix is \u200b\u200bempic to detach from the pot. When we see that passing it wooden spoon at the bottom of the pot, the mixture separates. Cool
. Hands smeared with butter and make balls by covering them with chocolate.
Let stand a bit in the refrigerator, so take consistency.

Buon Appetito!

--- --- EN ESPAÑOL

I Have Always Had a soft spot for Brazil ... STIs for people, landscapes STI, STI food, the beaches, the music and the well known joy and happiness of Brazilians. I've always felt a great respect and affection for this country, feeling almost like a part of me. I don’t know if only happens to me, but I feel like I have a second home country ... I love my country and Italy, but Brazil has always fascinated me ... I have visited several times this beautiful country, of which I keep only beautiful memories and I feel a "saudade" that makes me want to return at the earliest opportunity.
The paths of the life brought me to build a long and beautiful friendship in that country, one of those friendships that last and survive despite time, distance and lack of presence ... I met my wonderful Brazilian friend 12 years ago, and we have witnessed and followed the life of the other: diplomas, university, jobs, marriage, and recently I became aunt.

My dear friend a while ago sent me this recipe for these delicious sweets that are prepared especially for parties and celebrations, especially for children. It's easy and quick to make and the result is fantastic.
Here is the recipe full of nostalgia for the land.


Ingredients:
Condensed milk - 1 can
Unsalted margarine or butter - 2 tablespoons
Cocoa powder - 4 tbsp
Granulated chocolate to decorate

Directions:
Melt in a pot the condensed milk, the margarine or butter and cocoa.
Cook over medium heat and stir with a wooden spoon. Cook until the mixture starts to detach from the pot. When we see That passing Our wooden spoon at the bottom of the pot, the mixture reprints, Then it's ready. Allow to cool
for a while. Some Grease your hands with butter and make balls Them Then cover with the chocolate.
Let them stand a bit in the refrigerator, under dog take consistency.
Buon Appetito!

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For You



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Giulia 30 weeks

Christian Verses To Welcome A New Baby

Chili con Carne - Chili with beans and ground beef



Whole kitchen Salada in its proposal for the month of October invites us to prepare a classic Tex-Mex cuisine, a Chili con Carne.
never tasted chili prepare at home, and the truth is that the result was very satisfactory, so I will treasure this recipe my dinner and lunch of tacos and burritos! Here is

this delicious recipe.

Ingredients:
Onion - 2 medium cloves garlic
- 2
Carrots - 2 medium
Celery - 2 stalks
red peppers - 2
Chilli powder - 1 teaspoon ground cumin
- 1 teaspoon cinnamon
solid - 1

teaspoon sea salt Freshly ground black pepper **
cooked red beans - 700 gr
chopped canned tomatoes - 800 gr minced beef
- 500 gr
fresh cilantro - 1 bunch
balsamic vinegar - 2 tablespoons olive oil

** You can put white beans, or half and half, also peas, I leave it to your liking.


Preparation: Peel and chop
fine onions, garlic, carrots and celery. Continue halved red peppers, remove stems and seeds and chop (here you can make thin or thick, according to your taste).

Put in a saucepan over medium heat and pour oil all have chopped vegetables, add the chilli, cumin, cinnamon, salt and pepper, let it all fry for about 7 minutes, stirring or until we see that the vegetables are tender.

add minced meat, and we are undoing the wooden spatula until we loose-fitting, then add the tomatoes and beans. Add about 400 ml. water. The

only going to use cilantro stems, that itch very fine, add it to the pot. Add the balsamic vinegar / balsamic vinegar, spiced it some more.

We took him to the boil and once it gets to this point let it cook over low heat to a gentle boil, with the pot partially covered for one hour, stirring occasionally to prevent sticking.

Serve warm.
Buon Appetito!

--- --- EN ESPAÑOL

Whole Kitchen in STI salty Proposal for the month of October invite us to prepare a classic of the Tex-Mex cuisine, the Chili con Carne.
I had never tried to prepare the chili at home, and the truth is that the result was very satisfactory, so I will treasure this recipe for my dinner and lunch parties of tacos and burritos!

Here is this delicious recipe.

Ingredients:
Onion - 2 medium
Garlic cloves - 2
Carrots - 2 medium
Celery - 2 stalks
Red peppers - 2
Chili powder - 1 tsp
Ground cumin - 1 tsp
Solid cinnamon - 1 tsp
Sea salt
Freshly ground black pepper
Red beans - 700 g cooked
Canned chopped tomatoes - 800 g
Ground beef - 500 g
Fresh coriander - 1 bunch
Balsamic vinegar - 2 tablespoons
Olive oil
** You can use white beans, or half and half, also peas, I leave it to your liking.

Directions:
Peel and finely chop the onions, garlic, carrots and celery. Continue cutting in half the red peppers, remove stems and seeds and chop (here you can cut it thin or thick, according to your taste).

Pour in a pot over medium heat the oil along with all chopped vegetables, add the chili, cumin, cinnamon, salt and pepper, let it all fry for about 7 minutes, stirring or until we see vegetables are tender.

Add ground beef, and press it with wooden spatula until it loose , then add the tomatoes and beans. Add about 400 ml. water.

From the coriander we will just use the stems, chop very finely Them, Them and add to the pot. Add the balsamic vinegar, and season it a bit more.

Let it boil and eleven o'clock it gets to this point let it cook over low heat to a gentle boil, with the pot Partially cover for one hour, stirring Occasionally to Prevent sticking.

Serve warm.
Buon Appetito!

â??live View / - Axis 206mâ

Trenza de Pan Brioche - Brioche Bread Braided


has finally arrived World Bread Day! To celebrate this food so versatile, delicious and essential part of our diet, I decided to prepare a soft bread, tasty and has left a scent was from outside the home.
The Brioche Bread recipe is a recipe of the Sisters Simili "I found here, and I must say that this same recipe is suitable for different creations of bread.
I assure you will not regret when I saw the end result, I was thrilled ... it's amazing how with our hands and some ingredients that seem meaningless by themselves but combined, create a bread, the staple food our food.
Here is the recipe. This recipe
contributed to the World Bread Day and Cookbook Challenge # 48.

Ingredients: Dough

yeast bread flour - 150 gr
Water - 90 gr fresh yeast
- 30 gr


Flour Dough strength - Water
350 gr - 50 gr
Butter - 100 g at room temperature
Sugar - 30 gr
Sal - 10 g
Eggs - 2

1 beaten egg for brushing


Preparation:
Mix all the ingredients of yeast dough, place in a bowl and let stand for 40 minutes until doubled in volume.
mixes from the rest of the ingredients. Place dough on a surface of yeast and pull with your hands. Set in the middle of the second yeast dough mass. Knead both masses until well blended (should not be any white label).
Put the dough in a greased bowl and let stand for 1 or 1 ½ hour.
Divide dough into 3 equal parts and make 3 equal size curls. Make the braid and put on a tray with baking paper. Braid cover and let stand about 30 - 40 minutes. Brush the surface with beaten egg. Bake
already switched to 180 º for 30 minutes.
Buon Appetito!
And Happy World Bread Day!

--- --- EN ESPAÑOL


Finally the World Bread Day has arrived! To celebrate this versatile, delicious food and essential, I Decided to prepare a soft and tasty bread Which left an aroma That Was Able to Be distinguished from Outside Our Home. The
Brioche Bread recipe is a recipe of "Simili Sisters," and I must say that this same recipe is suitable for different creations of bread.
I assure you will not regret to try it, when I saw the final result, I was thrilled ... it's amazing how with our hands and some ingredients that seem meaningless by themselves but combined, we can create a bread.
Here is the recipe.
With this recipe I give my contribution to the World Bread Day and the Cookbook Challenge # 48.

Ingredients:
1. For the yeast dough
Strong bread flour - 150 g
Water - 90 g
Fresh yeast - 30 g

2. For the dough
Strong bread flour - 350 g
Water - 50 g
Butter - 100 g at room temperature
Sugar - 30 g
Salt- 10 g
Eggs - 2

1 beaten egg for brushing


Directions:
Mix all the ingredients of the first dough, put it in a bowl and allow to prove for 40 minutes until doubled in size.
Mix the rest of the ingredients. Place the first dough on a surface and pull it with your hands. Set in the middle of the dough (the first one) the second dough. Knead until well blended (should not be any white stripe or line).
Put the dough in a greased bowl and allow to prove for 1 or 1 ½ hour.
Divide dough into 3 equal parts and make 3 curls. Make the braid and put it on a tray line with baking paper. Cover the braid and allow to prove again for about 30 to 40 minutes. Brush the surface with the beaten egg.
Place in the oven at 180 º C for 30 minutes.
Buon Appetito! And
HAPPY WORLD BREAD DAY!

Can I Put Ice In My Penis For Herpes

Mousse de Chocolate (Chocolate Mousse)


This is a recipe veeeeery chocolaty! You know, one of those with which we reward. Lately I have not been very fit, I think that is the change of season and a little tired, so I decided to get a lift to prepare this rich mousse, low in calories because instead of using the cream, use yogurt! Is not it cool?? As a reward has been said!
Here I leave this recipe Angela Nielsen, which made a small change, replacing Greek yogurt (which I found to be allergic) by the normal yogurt, it does have to be a creamy yogurt.
Here is the recipe, which I use to catch up with the Cookbook challenge week 46 "Cups."


Serves 4 Ingredients: Bitter Chocolate
- 85 gr
Cocoa powder - 1 tbsp + to sprinkle
Coffee powder - ½ teaspoon vanilla extract
-
½ teaspoon Eggs - 2 clear
Sugar - 1 tablespoon
Yogurt - 50 grams of white yogurt (I used Müller)

Preparation: Cut the chocolate
finely. Apart mix, cocoa, coffee and vanilla with 2 teaspoons cold water. Pour the mixture into the chocolate and melt in double boiler, stirring.
Add to the mix 2 tablespoons of hot water and stir. Allow to cool. Once cool, add the yogurt.
Beat the egg whites and add sugar. Add
clear some of the chocolate, stirring from the bottom to the surface with a metal spatula, gently. Add the remaining whites and mix.
the mix in 4-well and refrigerate for at least 3 hours (I left them overnight).
Before serving, sprinkle with cocoa and serve.
Buon Appetito!

--- English Version ---

This is a very chocolaty recipe! You know, one of those with which we reward ourselves. Lately I have not been a bit blue, it might be due to the season change and also I’m a little tired, so I decided to treat myself and to prepare this delicious mousse, low in fat because instead of using the cream, you can use yogurt! Isn’t that cool??
This recipe is by Angela Nielsen, I made a small change by replacing the Greek yogurt (which I found to be allergic) by the normal yogurt, it does have to be a creamy yogurt.

Here is the recipe, and in order to catch up with the Cookbook challenge, this is my contribution for the week 46 "Cups."

Serves 4
Ingredients:
Dark chocolate – 85g
Cocoa powder - 1 tbsp plus extra for dusting
Coffee granules - ½ tsp
Vanilla extract - ½ tsp
Eggs - 2 egg whites
Sugar - 1 tbsp
Yogurt – 50 g full fat

Directions:
Cut the chocolate finely and put it in a double boiler. Mix, cocoa, coffee and vanilla with 2 tbsp of cold water. Pour the mixture into the chocolate and melt in double boiler over simmering water, stirring occasionally.
Add 2 tablespoons of hot water and stir. Allow to cool. Once cool, add the yogurt.
Beat the egg whites and add the sugar.
Add a proportion of whites to chocolate mixture from the bottom to the surface with a metal spatula, gently. Add the Remaining whites and mix. Distribute the mixture
Into 4-well and Refrigerated for at least 3 hours (I left overnight Them).
Before serving, sprinkle with cocoa and serve.
Buon Appetito!

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"Mezze penne" with Tomatitos zapallitos Italianos y (Mezze penne with cherry tomatoes and zucchini)


Finally Friday! These days have been very tiring, between work, travel, home, family, etc. So to celebrate the start of the weekend and replace the batteries properly what better than a good plate of pasta! Just get my hubby uncovered a good bottle of wine and welcome the weekend! This recipe
contributed to Cookbook Challenge, the theme of the week 47 "Italian" - With which I am still catching up.

Here is the recipe I got from Sale & Pepe magazine and which I made some small modifications.

Ingredients: Pasta
cut - 320 gr (I used mezze penne)
zucchini - 2
cherry tomatoes - 300 gr grated Parmesan
- 50 gr breadcrumbs
- 50 gr
Oregano - 1 teaspoon Garlic
- 1
tooth olive oil or red pepper
merkén -
Salt to taste - a taste

Preparation: Wash and cut
zucchini and fry them in a grid. Wash and cut the tomatoes and place in a pasta colander with salt for 30 minutes. Then mix with the zucchini.
In a cup bread crumbs mixed with grated cheese and oregano. Meanwhile
we boil a pot with salt water where coceremos pasta. Continue cooking the pasta al dente.
Meanwhile in a small saucepan, put 4 tablespoons of oil with 1 clove of garlic and spicy or merkén. Sauté garlic until golden. Then take it out of oil.
When the pasta is ready, the snuck and counties with oil and spice mixture and zucchini and tomatoes. Add 2 / 3 of the grated cheese mixture with bread crumbs.
Grease a baking dish and distribute a spoonful of the mixture of bread crumbs. Distribute the pasta and put on the surface of another 3 tablespoons oil and sprinkle with the remaining mixture of bread crumbs and grated cheese.
Bake at 200 º for 15 minutes. Then increase the temperature to 220 º and casseroles pasta for 5 minutes.
Serve.
Buon Appetito!

Inglés Version ---- ---

Finally Friday has arrived! These days very tiring Have Been, Between work, travel, home, family, etc. So to celebrate the start of the weekend and to charge batteries Better Than Properly What do it with a good dish of pasta! As soon as my hubby gets home we will uncork a good bottle of wine and ... welcome weekend! With
this recipe I give my contribution to the Cookbook Challenge , the theme of the week N. 47 is "Italian" - I am still catching up…

Here is the recipe I got from Sale & Pepe magazine and to which I made some subtle modifications.

Ingredients:
Short Pasta - 320 g (I used “mezze penne”)
Zucchini - 2
Cherry tomatoes - 300 g
Grated parmesan - 50 g
Bread crumbs - 50 g
Oregano - 1 teaspoon
Garlic - 1 clove
Olive oil
Powder Chili or merkén - to taste
Salt - to taste

Directions:
Wash and cut zucchini and grill them in a grill pan. Wash and chop the tomatoes and put them in a pasta colander with salt for 30 minutes. Then mix with the zucchini.
In a small bowl, mix the bread crumbs with the grated parmesan and the oregano.
Meanwhile bring to boil a pot with salty water where we will cook the pasta. Cook the pasta al dente.
Meanwhile in a small saucepan, put 4 tablespoons of oil with 1 clove of garlic and the chili or merkén. Sauté garlic until golden. Then remove it from the oil.
When the pasta is ready, strain it and season it with the oil and chili, then add the zucchini and tomatoes. Add 2 / 3 of the grated cheese mixture with bread crumbs and mix.
Grease a baking dish and spread a spoon of the mixture of bread crumbs. Distribute the pasta on it and add on top another 3 tablespoons of oil and sprinkle it with the mixture of bread crumbs Remaining and grated cheese.
Bake at 200 º for 15 minutes. Then Increase the temperature to 220 º and gratin pasta for 5 minutes.
Serve.
Buon Appetito!