Monday, January 31, 2011
How To Get A Free Mount Bug
Almond Cake with Orange - Orange Almond Cheese Cake Soufflé
In these days of rain, you better enjoy a pancake on a hot tea. I found this recipe among the thousands of the great Martha was looking for a recipe without butter or milk, as my father should maintain a diet low in dairy products, so voila this recipe was just what I wanted.
These days have been really tiring, so a cake to raise the spirits is just what you need.
Here is this rich, soft recipe which contributed to the cookbook nzia Ci Gli Agrumi " and Cook Book Challenge Week # 2" Citrus ".
Ingredients:
Oranges - Navel type
6 medium flour - 125 gr
Ground almonds - 170 g
baking powder - 1 ½ tsp
Salt - a pinch
Eggs - 6
Sugar - 225 gr
Preparation:
Place whole unpeeled oranges in a deep pot and cover with water. Boil and cook for 2 hours. Strain and let cool.
Cut oranges in half and remove any seeds you may have. Place oranges in a food processor and process until pureed. Book.
In a bowl mix the ground almonds with the flour, powder of baking soda and salt. Apart beat eggs with sugar. Add the orange puree and flour mixture. Mix well.
Pour the mixture into a greased 22 cm in diameter pre-greased and floured. Carry
preheated oven at 180 º C for 1 hour until the cake be golden.
Cool and serve.
Buon Appetito!
--- --- EN ESPAÑOL
Düring These rainy days There's Nothing Better Than to warm us up enjoying a cake with a hot tea. I found this recipe
Among the Thousands of the great Martha. I Was looking for a recipe Without butter or milk, as my father-in-law Should Maintain a diet low in dairy products, so voila this recipe was just what I looking for.
These days have been really tiring, so a cake for cheer us up is just what we needed.
Here is this rich, soft recipe with which I contribute to Cinzia’s contest "Gli Agrumi" and the Cook Book Challenge Week # 2 "Citrus".
Ingredients:
Oranges - Navel 6 medium
Flour - 125 gm
Ground almonds - 170 gm
Baking powder - 1 ½ teaspoon
Salt - a pinch
Eggs - 6
Sugar - 225 gm
Directions:
Place whole unpeeled oranges in a deep pot and cover with water. Boil and cook for 2 hours. Strain and let cool.
Cut oranges in half and remove any seeds they may have. Place oranges in a food processor and process until pureed. Set aside.
In a bowl mix the ground almonds with the flour, baking powder and salt. Separately beat eggs with sugar. Add in the orange puree and flour mixture. Mix well.
Pour the mixture into a greased and floured 22 cm diameter pan.
Place in preheated oven at 180 º C for 1 hour until the cake is golden.
Let it cool and serve.
Buon Appetito!
In these days of rain, you better enjoy a pancake on a hot tea. I found this recipe among the thousands of the great Martha was looking for a recipe without butter or milk, as my father should maintain a diet low in dairy products, so voila this recipe was just what I wanted.
These days have been really tiring, so a cake to raise the spirits is just what you need.
Here is this rich, soft recipe which contributed to the cookbook nzia Ci Gli Agrumi " and Cook Book Challenge Week # 2" Citrus ".
Ingredients:
Oranges - Navel type
6 medium flour - 125 gr
Ground almonds - 170 g
baking powder - 1 ½ tsp
Salt - a pinch
Eggs - 6
Sugar - 225 gr
Preparation:
Place whole unpeeled oranges in a deep pot and cover with water. Boil and cook for 2 hours. Strain and let cool.
Cut oranges in half and remove any seeds you may have. Place oranges in a food processor and process until pureed. Book.
In a bowl mix the ground almonds with the flour, powder of baking soda and salt. Apart beat eggs with sugar. Add the orange puree and flour mixture. Mix well.
Pour the mixture into a greased 22 cm in diameter pre-greased and floured. Carry
preheated oven at 180 º C for 1 hour until the cake be golden.
Cool and serve.
Buon Appetito!
--- --- EN ESPAÑOL
Düring These rainy days There's Nothing Better Than to warm us up enjoying a cake with a hot tea. I found this recipe
Among the Thousands of the great Martha. I Was looking for a recipe Without butter or milk, as my father-in-law Should Maintain a diet low in dairy products, so voila this recipe was just what I looking for.
These days have been really tiring, so a cake for cheer us up is just what we needed.
Here is this rich, soft recipe with which I contribute to Cinzia’s contest "Gli Agrumi" and the Cook Book Challenge Week # 2 "Citrus".
Ingredients:
Oranges - Navel 6 medium
Flour - 125 gm
Ground almonds - 170 gm
Baking powder - 1 ½ teaspoon
Salt - a pinch
Eggs - 6
Sugar - 225 gm
Directions:
Place whole unpeeled oranges in a deep pot and cover with water. Boil and cook for 2 hours. Strain and let cool.
Cut oranges in half and remove any seeds they may have. Place oranges in a food processor and process until pureed. Set aside.
In a bowl mix the ground almonds with the flour, baking powder and salt. Separately beat eggs with sugar. Add in the orange puree and flour mixture. Mix well.
Pour the mixture into a greased and floured 22 cm diameter pan.
Place in preheated oven at 180 º C for 1 hour until the cake is golden.
Let it cool and serve.
Buon Appetito!
Tuesday, January 25, 2011
Female Genital Tattoing
FRONZOLI
A skirt that I wanted to teach long, the other day I found the perfect tee for her:)
A was gonna get so che che volevo sees far vedere. L'ho trovato l'altro giorno perfetto per lei abbinamento:)
Une jupe que ça fait que je voulais lontain the montrer. L'autre jour j'ai trouvé l'item parfait pour elle:)
I had to show you this skirt. The other day I have found the perfect item for her :)
A skirt that I wanted to teach long, the other day I found the perfect tee for her:)
A was gonna get so che che volevo sees far vedere. L'ho trovato l'altro giorno perfetto per lei abbinamento:)
Une jupe que ça fait que je voulais lontain the montrer. L'autre jour j'ai trouvé l'item parfait pour elle:)
I had to show you this skirt. The other day I have found the perfect item for her :)
Falda/Gonna/Jupe/Skirt: Zara (au/winter 09-10)
Sudadera/Maglione/Pull/Sweater: Primark (au/winter 10-11)
Camiseta/Maglietta/T-shirt: H&m (au/winter 10-11)
Zapatos/Scarpe/Chaussures/Shoes: Zara (au/winter 09-10)
Sssstanchezzaaaaa!
Monday, January 24, 2011
Bethrothal Invitation Template
PAMELA
SALES pants pamela +: very good acquisitions.
SALDIAS: pantaloncini + Cappel: buonissimi Acquisti.
SOLDES: shorts + bonnet: très bonnes adquisitions.
SALDES: shorts + hat: very good acquisitions.
SALES pants pamela +: very good acquisitions.
SALDIAS: pantaloncini + Cappel: buonissimi Acquisti.
SOLDES: shorts + bonnet: très bonnes adquisitions.
SALDES: shorts + hat: very good acquisitions.
Pantalones / Pantalone / Pantalon / Pants: Stradivarius (au / winter 10-11)
Camiseta / Maglietta / T-shirt: H & M (old)
Pamela / Cappel / Bonnet / Hat: Stradivarius (au / winter 10-11)
Zapatos / Scarpa / CHAUSSURES / Shoes: Blanco (au / winter 10-11)
Gd Gd cold day!
Numb Before Brazilian Wax
FIN D'EMISSION
A more urban look for everyday. Like many other shirt is of the section man, but when I saw her, I had to buy.
urban A look più per tutti i giorni. Maglietta Questa è come altre important prey uomo della sezione, Quando l'ho però prima volta sight, non ho dubbiatato in starting.
A Look for more urban every day. This t-shirt I bought dan section of man, but when I saw her, I had to buy it.
An urban outfit for everyday. When I saw thi men's t-shirt, I Had to buy it.
A more urban look for everyday. Like many other shirt is of the section man, but when I saw her, I had to buy.
urban A look più per tutti i giorni. Maglietta Questa è come altre important prey uomo della sezione, Quando l'ho però prima volta sight, non ho dubbiatato in starting.
A Look for more urban every day. This t-shirt I bought dan section of man, but when I saw her, I had to buy it.
An urban outfit for everyday. When I saw thi men's t-shirt, I Had to buy it.
Trousers / Pants / Slacks / Pants: Blanco (at / winter 10-11)
Camiseta / Maglietta / T Shirt:? (At / winter 09-10)
Chaqueta / Giacca / Vest / Jacket: Blanco (at / winter 10-11)
Zapatillas / Scarpe / Shoes / Shoes: Converse (old)
Bolso / Borsa / Sac / Bag: Mango (at / winter 10-11)
Cool!
Saturday, January 22, 2011
Monday, January 17, 2011
Adult Film Industry Vancouver Bc
Pesto - Pesto Cheese soufflé with Cookies
Whole kitchen en su Propuesta Salada para el mes de Enero nos invita a preparar todo un clásico French cuisine, a soufflé.
The Soufflé is ideal for an input or an escort. Personally I prefer it as input, because its soft texture prepares us for the dishes to follow. And as always, just a little imagination to create a basic recipe for Soufflé different types of it.
The recipe I liked, the only thing is that I gained a little cooking time.
So here we go with the result, but first I want to thank you all so much for your kind words during this time ... your words have been of great comfort. Mil Gracias!
Now if, here we go with the recipe to which I added only the pesto.
Ingredients:
by Michel Roux
softened butter - 50 gr grated Gruyere cheese
-
Butter 50 gr - 20 gr
flour - 20 gr
Milk - 250 ml
Salt and freshly ground pepper
Pinch cayenne pepper
egg yolks - 6 egg whites
- 10
finely grated Gruyere cheese - 240 gr
Pesto - 4 tablespoons
Preparation:
Preheat oven to 200 º C. Beat the egg whites with a pinch of salt until stiff peaks form.
Grease the inside of 8 containers of 8 cm in diameter (or 4 soufflé containers 10 cm in diameter) with butter.
Put 50 g of grated cheese in one of the containers, turn to coat the inside and then pour the remaining gruyere in other containers. Repeat purchase cover them all.
To make the bechamel, melt the 20 g of butter in a saucepan. Add flour and cook for 2 minutes. Stirring, add the cold milk and bring to a boil over medium heat for a minute or two. Pour the bechamel
in a bowl. Sprinkle lightly with salt, pepper and cayenne and stir in the egg yolks with the rods. Cover the bowl with plastic wrap and let cool slightly. Add the pesto and mix.
then rejoining with a whisk, a third of the whites a soufflé mixture to lukewarm and then with a long spoon, you introduce the rest with one hand and sprinkle the gruyere with the other. Stop when the mixture is amalgamated. Enter
mixture into containers so that it is 5 mm above the rim. Flatten the surface with a spatula and use the tip of a knife to remove the mixture from the edges of each container and help the mixture rise.
Place the containers in a deep pan heat resistant, coated with a layer of wax paper and pour in boiling water to cover half the height of the containers. Bake the soufflé 8 minutes, depending on the size of the mold.
Serve.
Buon Appetito!
--- ENGLISH VERSION ---
Whole kitchen in its salty proposal for the month of January invites to prepare a classic from the French cuisine, a soufflé.
The Soufflé is ideal as starter or side dish. Personally I prefer it as a starter, because its soft texture prepares us for the dishes to follow. And as always, just with a little imagination we can create from the basic recipe of the Soufflé different types of it.
I really liked this recipe, the only thing is that I increased a little the cooking time.
So here we go with the result, but first I want to thank you all so much for your kind words during this time ... your words have been of great comfort. Thanks a lot!
Now, here I go with the recipe to which the only variation I made was adding the pesto.
Ingredients:
by Michel Roux
Softened butter - 50 g
Gruyere cheese, grated - 50 g
Butter - 20 g
Flour - 20 g
Milk - 250 ml cold
Salt and freshly ground pepper
Pinch of cayenne pepper
Egg yolks - 6
Egg whites - 10
Finely grated Gruyere cheese - 240 g
Pesto - 4 tablespoons
Directions:
Preheat oven to 200ºC. Beat the egg whites with a pinch of salt until stiff peaks form.
Grease the inside of 8 containers or ramekins of 8 cm in diameter (or 4 soufflé containers 10 cm in diameter) with butter.
Put 50 g of grated cheese in one of the ramekins, turn to coat the inside and then pour the remaining cheese in the rest of the ramekins.
To make the bechamel, melt the 20 g of butter in a saucepan. Add flour and cook for 2 minutes. Stirring, add the cold milk and bring to a boil over medium heat for a minute or two.
Pour the bechamel in a bowl. Sprinkle lightly with salt, pepper and cayenne and stir in the egg yolks. Cover the bowl with plastic wrap and let cool slightly. Add the pesto and mix.
Then add a third of the whites with to the soufflé mixture, then with a long spoon, you introduce the rest with one hand and sprinkle the gruyere with the other. Stop when the mixture is amalgamated.
Pour this mixture in into the ramekins. Flatten the surface with a spatula and use the tip of a knife to remove the mixture from the edges. Place the ramekins
in a deep pan heat resistant, coated with a layer of wax paper and pour in boiling water to cover half the height of the containers. Bake the soufflé 8 minutes, Depending on the measure of the mold.
Serve.
Buon Appetito! 
Whole kitchen en su Propuesta Salada para el mes de Enero nos invita a preparar todo un clásico French cuisine, a soufflé.
The Soufflé is ideal for an input or an escort. Personally I prefer it as input, because its soft texture prepares us for the dishes to follow. And as always, just a little imagination to create a basic recipe for Soufflé different types of it.
The recipe I liked, the only thing is that I gained a little cooking time.
So here we go with the result, but first I want to thank you all so much for your kind words during this time ... your words have been of great comfort. Mil Gracias!
Now if, here we go with the recipe to which I added only the pesto.
Ingredients:
by Michel Roux
softened butter - 50 gr grated Gruyere cheese
-
Butter 50 gr - 20 gr
flour - 20 gr
Milk - 250 ml
Salt and freshly ground pepper
Pinch cayenne pepper
egg yolks - 6 egg whites
- 10
finely grated Gruyere cheese - 240 gr
Pesto - 4 tablespoons
Preparation:
Preheat oven to 200 º C. Beat the egg whites with a pinch of salt until stiff peaks form.
Grease the inside of 8 containers of 8 cm in diameter (or 4 soufflé containers 10 cm in diameter) with butter.
Put 50 g of grated cheese in one of the containers, turn to coat the inside and then pour the remaining gruyere in other containers. Repeat purchase cover them all.
To make the bechamel, melt the 20 g of butter in a saucepan. Add flour and cook for 2 minutes. Stirring, add the cold milk and bring to a boil over medium heat for a minute or two. Pour the bechamel
in a bowl. Sprinkle lightly with salt, pepper and cayenne and stir in the egg yolks with the rods. Cover the bowl with plastic wrap and let cool slightly. Add the pesto and mix.
then rejoining with a whisk, a third of the whites a soufflé mixture to lukewarm and then with a long spoon, you introduce the rest with one hand and sprinkle the gruyere with the other. Stop when the mixture is amalgamated. Enter
mixture into containers so that it is 5 mm above the rim. Flatten the surface with a spatula and use the tip of a knife to remove the mixture from the edges of each container and help the mixture rise.
Place the containers in a deep pan heat resistant, coated with a layer of wax paper and pour in boiling water to cover half the height of the containers. Bake the soufflé 8 minutes, depending on the size of the mold.
Serve.
Buon Appetito!
--- ENGLISH VERSION ---
Whole kitchen in its salty proposal for the month of January invites to prepare a classic from the French cuisine, a soufflé.
The Soufflé is ideal as starter or side dish. Personally I prefer it as a starter, because its soft texture prepares us for the dishes to follow. And as always, just with a little imagination we can create from the basic recipe of the Soufflé different types of it.
I really liked this recipe, the only thing is that I increased a little the cooking time.
So here we go with the result, but first I want to thank you all so much for your kind words during this time ... your words have been of great comfort. Thanks a lot!
Now, here I go with the recipe to which the only variation I made was adding the pesto.
Ingredients:
by Michel Roux
Softened butter - 50 g
Gruyere cheese, grated - 50 g
Butter - 20 g
Flour - 20 g
Milk - 250 ml cold
Salt and freshly ground pepper
Pinch of cayenne pepper
Egg yolks - 6
Egg whites - 10
Finely grated Gruyere cheese - 240 g
Pesto - 4 tablespoons
Directions:
Preheat oven to 200ºC. Beat the egg whites with a pinch of salt until stiff peaks form.
Grease the inside of 8 containers or ramekins of 8 cm in diameter (or 4 soufflé containers 10 cm in diameter) with butter.
Put 50 g of grated cheese in one of the ramekins, turn to coat the inside and then pour the remaining cheese in the rest of the ramekins.
To make the bechamel, melt the 20 g of butter in a saucepan. Add flour and cook for 2 minutes. Stirring, add the cold milk and bring to a boil over medium heat for a minute or two.
Pour the bechamel in a bowl. Sprinkle lightly with salt, pepper and cayenne and stir in the egg yolks. Cover the bowl with plastic wrap and let cool slightly. Add the pesto and mix.
Then add a third of the whites with to the soufflé mixture, then with a long spoon, you introduce the rest with one hand and sprinkle the gruyere with the other. Stop when the mixture is amalgamated.
Pour this mixture in into the ramekins. Flatten the surface with a spatula and use the tip of a knife to remove the mixture from the edges. Place the ramekins
in a deep pan heat resistant, coated with a layer of wax paper and pour in boiling water to cover half the height of the containers. Bake the soufflé 8 minutes, Depending on the measure of the mold.
Serve.
Buon Appetito!
Friday, January 14, 2011
Matlab 2007b Free Plp
Lima - Lime Meltaways
finally here this weekend! This week has been pretty hectic, you know by way of father ... unfortunately today we have confirmed the presence of a tumor in the esophagus ... now await biopsy results to see how to combat this situation with the best results. They do not deny that
has been difficult to try to reassure my husband, but we are still good here and face this period all together. I thank you all for your kind words of comfort and support are truly appreciated from the agradeze heart!
Tomorrow I have plans of going to visit my father in the hospital, and to lift the mood a little I have thought of bringing some cookies lime, using che Cinzia has launched its first contest of citrus.
The recipe that I bring is from the great Martha Stewart, are delicious cookies "Lime meltaway" are wonderful, I recommend it, just only a cup of tea and you have a fantastic meal. With this recipe I give my contribution to competition Cinzia "Gli Agrumi" .
Ingredients:
Butter - 170 g at room temperature Powdered sugar
(flower) - 45 gr + 80 gr
Lima (lemon pica) - zest of 2 limes and 1 tablespoon vanilla
juice - 1 tablespoon
extract flour - 280 gr
cornstarch - 2 tablespoons
Salt - a pinch Preparation
:
In a bowl beat butter with 45 grams of powdered sugar until pale and fluffy again. Add the zest, juice and vanilla extract. Mix.
Separately mix the flour and cornstarch and salt. Then add to the butter mixture and mix.
Divide dough in half. Wrap in parchment paper one half of dough into a roll about 3 inches in diameter. Do the same with the remaining dough. We take our rolls in the refrigerator for at least 1 hour (I put it in the freezer for 30 minutes) to make consistency. When the dough is cold and hard, with a knife cut it in half-inch rounds. Syndicate
cookies on a baking sheet covered with paper, leaving space between them. Bake in preheated oven at 180 ° C and bake for 12 minutes.
let cool for 8 minutes and while still warm in put them in a bag with the remaining sugar en polvo. Agitamos (con cuidado) para esparcir el azúcar y listo!
Buon Appetito!
--- ENGLISH VERSION ---
And the weekend is finally starting! This week has been pretty hectic, you know because of my father-in-law ... unfortunately today we’ve been confirmed of the presence of a tumor in his esophagus ... now we are waiting for the biopsy results in order to see how to combat this situation with the best results.
I can’t deny that it has been difficult trying to reassure my husband, however, we are holding together and we will face this period all together. I thank you all for your kind words of comfort and support are highly appreciated!
Tomorrow I have plans of going to visit my father-in-law in the hospital, and to lift his mood a little I have thought of bringing some lime cookies, having as an excuse that Cinzia launched its first contest of citrus recipes.
The recipe that I ‘m posting today is from the great Martha Stewart, these are delicious cookies "Lime meltaway" are wonderful, I recommend it, you will only need a cup of tea and you are set!. With this recipe I give my contribution to Cinzia’s contest "Gli Agrumi" .
Ingredients:
Butter - 170 g at room temperature
Powdered sugar - 45 g + 80 g
Lime - 2 lime zest and 1 tablespoon of juice
Vanilla - 1 teaspoon of extract
Flour - 280 g
Cornstarch - 2 tablespoons
Salt - a pinch
Directions:
In a bowl beat butter with 45 grams of powdered sugar until pale and fluffy. Add the zest, juice and vanilla extract. Mix.
Separately mix the flour with cornstarch and salt. Then add to the butter mixture and mix.
Divide dough in half. Wrap in parchment paper one half of dough into a roll about 3 cm of diameter. Do the same with the remaining dough. Place the rolls in the refrigerator for at least 1 hour (I put them in the freezer for 30 minutes) so they get consistent. When the dough is cold and firm, with a knife cut it in round of half cm.
Distribute the cookies on a baking tray covered with parchment paper, leaving Space Between Them. Bake in preheat oven at 180 ° C and for 12 minutes.
Let cool for 8 minutes and while still warm Put Them in a bag with the powdered sugar Remaining. Shake (Gently) to cover the cookies with the sugar and voila!
Buon Appetito!
finally here this weekend! This week has been pretty hectic, you know by way of father ... unfortunately today we have confirmed the presence of a tumor in the esophagus ... now await biopsy results to see how to combat this situation with the best results. They do not deny that
has been difficult to try to reassure my husband, but we are still good here and face this period all together. I thank you all for your kind words of comfort and support are truly appreciated from the agradeze heart!
Tomorrow I have plans of going to visit my father in the hospital, and to lift the mood a little I have thought of bringing some cookies lime, using che Cinzia has launched its first contest of citrus.
The recipe that I bring is from the great Martha Stewart, are delicious cookies "Lime meltaway" are wonderful, I recommend it, just only a cup of tea and you have a fantastic meal. With this recipe I give my contribution to competition Cinzia "Gli Agrumi" .
Ingredients:
Butter - 170 g at room temperature Powdered sugar
(flower) - 45 gr + 80 gr
Lima (lemon pica) - zest of 2 limes and 1 tablespoon vanilla
juice - 1 tablespoon
extract flour - 280 gr
cornstarch - 2 tablespoons
Salt - a pinch Preparation
:
In a bowl beat butter with 45 grams of powdered sugar until pale and fluffy again. Add the zest, juice and vanilla extract. Mix.
Separately mix the flour and cornstarch and salt. Then add to the butter mixture and mix.
Divide dough in half. Wrap in parchment paper one half of dough into a roll about 3 inches in diameter. Do the same with the remaining dough. We take our rolls in the refrigerator for at least 1 hour (I put it in the freezer for 30 minutes) to make consistency. When the dough is cold and hard, with a knife cut it in half-inch rounds. Syndicate
cookies on a baking sheet covered with paper, leaving space between them. Bake in preheated oven at 180 ° C and bake for 12 minutes.
let cool for 8 minutes and while still warm in put them in a bag with the remaining sugar en polvo. Agitamos (con cuidado) para esparcir el azúcar y listo!
Buon Appetito!
--- ENGLISH VERSION ---
And the weekend is finally starting! This week has been pretty hectic, you know because of my father-in-law ... unfortunately today we’ve been confirmed of the presence of a tumor in his esophagus ... now we are waiting for the biopsy results in order to see how to combat this situation with the best results.
I can’t deny that it has been difficult trying to reassure my husband, however, we are holding together and we will face this period all together. I thank you all for your kind words of comfort and support are highly appreciated!
Tomorrow I have plans of going to visit my father-in-law in the hospital, and to lift his mood a little I have thought of bringing some lime cookies, having as an excuse that Cinzia launched its first contest of citrus recipes.
The recipe that I ‘m posting today is from the great Martha Stewart, these are delicious cookies "Lime meltaway" are wonderful, I recommend it, you will only need a cup of tea and you are set!. With this recipe I give my contribution to Cinzia’s contest "Gli Agrumi" .
Ingredients:
Butter - 170 g at room temperature
Powdered sugar - 45 g + 80 g
Lime - 2 lime zest and 1 tablespoon of juice
Vanilla - 1 teaspoon of extract
Flour - 280 g
Cornstarch - 2 tablespoons
Salt - a pinch
Directions:
In a bowl beat butter with 45 grams of powdered sugar until pale and fluffy. Add the zest, juice and vanilla extract. Mix.
Separately mix the flour with cornstarch and salt. Then add to the butter mixture and mix.
Divide dough in half. Wrap in parchment paper one half of dough into a roll about 3 cm of diameter. Do the same with the remaining dough. Place the rolls in the refrigerator for at least 1 hour (I put them in the freezer for 30 minutes) so they get consistent. When the dough is cold and firm, with a knife cut it in round of half cm.
Distribute the cookies on a baking tray covered with parchment paper, leaving Space Between Them. Bake in preheat oven at 180 ° C and for 12 minutes.
Let cool for 8 minutes and while still warm Put Them in a bag with the powdered sugar Remaining. Shake (Gently) to cover the cookies with the sugar and voila!
Buon Appetito!
Tuesday, January 11, 2011
Caribbean Princess Electrical Voltage
Onion Soup - Onion Soup
This year we say that we have not started very well ... try to avoid things sad and difficult time but I found in you friends and openness. These days have been a little difficult for my husband and family, which is now my family ... my father is in hospital a few days ago, say their situation is not the best, have apparently found a tumor in a vertebra of the spine ... the doctors are doing tests to see clearly what it is ... see my husband, my mother and my sister in this situation of not knowing me has anxiety and low mood ... the thought that something could happen to my father distress ... us two years ago my father underwent an operation because he had been found in malignant thyroid nodules with metastases thing that after two radioactive therapies appear to be under control, and now this year we started with this news ... well, I hope that life only gives us the strength to us and my father, whom affectionately call always "Babbo" ("Dad" in Italian), to deal with this situation and everything goes ok.
Well guys, I wanted to share with you just to remind you that life always gets in these situations to realize things that are truly important in life, and how each day is a miracle. And simple things we take for granted are vital, such as health, being together and the power every day waking up next to those who want.
Just a thought and a situation I wanted to share with you.
But I'm sure everything will be okay, so on a brave face as they say.
Here I bring a recipe, one of those representing the simplicity of life, but that give us warmth and food! It's a fantastic onion soup, typical of French cuisine, here is the recipe and this recipe give my contribution to HEMC # 50 "Soups" . For 3 people
Ingredients: Butter
-
Onions 30 gr - 700 gr
thinly sliced \u200b\u200bwhite wine - 50 ml
vegetable broth - 800 ml Salt and pepper
Preparation: In a saucepan
deep enough to melt the butter and add the sliced \u200b\u200bonions. Season and simmer for 1 hour, until the onion is golden brown. There to stir constantly to avoid burning the onions. After the hour and when the onion is well browned add the wine and let evaporate. Then increase the flame of fire in the kitchen and add the broth. Boil and cook for about 15 minutes. Season and serve. Serve with garlic bread gold, is a wonder!
Buon Appetito!
--- --- EN ESPAÑOL
This year hasn't started very well ... I Would like To Avoid sad stories and Difficult But I found in all of you friendly community. These Days Have Been tough for my husband and His Family, Which is now my family ... my father in law has-been in the hospital now for Few Days, His situation is Not the best, the doctors apparently found a type of tumour in a vertebra of the spine ... they are still running tests to see clearly what it is ... watching my husband, my mother in law and my sister in law going through this situation of "not knowing" has me on anxiety and in a low mood … the thought that something could happen to my father in law is distressing. Two years ago my father in law underwent an operation because doctors found malignant nodules in the thyroid with metastases, which after two radioactive therapies seems to be under control, and now this year we started with this awful new ... I really hope that life gives us the strength to us and my father in law, I often call him "Babbo" (which means “Dad” in Italian), to go through this situation.
Anyway guys, I wanted to share this just to remind you that life always put us in these situations to realize things that are truly important, and how each day is a miracle. Simple things that we take for granted are vital, such as health, being together and to be able to wake up every day next to those we care.
Just a thought and a situation I wanted to share with you.
But I'm sure everything will be okay, everything has to be Ok! That will be my spirit!
Here I bring you a recipe, one of those representing the simplicity of life, but that give us warmth and comfort! It's a fantastic onion soup, here's the recipe and with this recipe I give my contribution to HEMC#50 "Soups" .
For 3 people
Ingredients:
Butter - 30 g
Onions - 700 grams thinly sliced
White wine - 50 ml
Vegetable stock - 800 ml
Salt and pepper
Directions:
In a pot deep enough melt the butter and add the sliced onions. Season and simmer for 1 hour, until the onion is golden brown. You have to stir constantly to avoid burning the onions. After the hour and when the onion is well browned add the wine and let evaporate. Then increase the flame of the hob and add the broth. Boil and cook for about 15 minutes. Season and serve. Serve with garlic bread, it’s fantastic! Enjoy!
Buon Appetito! 
This year we say that we have not started very well ... try to avoid things sad and difficult time but I found in you friends and openness. These days have been a little difficult for my husband and family, which is now my family ... my father is in hospital a few days ago, say their situation is not the best, have apparently found a tumor in a vertebra of the spine ... the doctors are doing tests to see clearly what it is ... see my husband, my mother and my sister in this situation of not knowing me has anxiety and low mood ... the thought that something could happen to my father distress ... us two years ago my father underwent an operation because he had been found in malignant thyroid nodules with metastases thing that after two radioactive therapies appear to be under control, and now this year we started with this news ... well, I hope that life only gives us the strength to us and my father, whom affectionately call always "Babbo" ("Dad" in Italian), to deal with this situation and everything goes ok.
Well guys, I wanted to share with you just to remind you that life always gets in these situations to realize things that are truly important in life, and how each day is a miracle. And simple things we take for granted are vital, such as health, being together and the power every day waking up next to those who want.
Just a thought and a situation I wanted to share with you.
But I'm sure everything will be okay, so on a brave face as they say.
Here I bring a recipe, one of those representing the simplicity of life, but that give us warmth and food! It's a fantastic onion soup, typical of French cuisine, here is the recipe and this recipe give my contribution to HEMC # 50 "Soups" . For 3 people
Ingredients: Butter
-
Onions 30 gr - 700 gr
thinly sliced \u200b\u200bwhite wine - 50 ml
vegetable broth - 800 ml Salt and pepper
Preparation: In a saucepan
deep enough to melt the butter and add the sliced \u200b\u200bonions. Season and simmer for 1 hour, until the onion is golden brown. There to stir constantly to avoid burning the onions. After the hour and when the onion is well browned add the wine and let evaporate. Then increase the flame of fire in the kitchen and add the broth. Boil and cook for about 15 minutes. Season and serve. Serve with garlic bread gold, is a wonder!
Buon Appetito!
--- --- EN ESPAÑOL
This year hasn't started very well ... I Would like To Avoid sad stories and Difficult But I found in all of you friendly community. These Days Have Been tough for my husband and His Family, Which is now my family ... my father in law has-been in the hospital now for Few Days, His situation is Not the best, the doctors apparently found a type of tumour in a vertebra of the spine ... they are still running tests to see clearly what it is ... watching my husband, my mother in law and my sister in law going through this situation of "not knowing" has me on anxiety and in a low mood … the thought that something could happen to my father in law is distressing. Two years ago my father in law underwent an operation because doctors found malignant nodules in the thyroid with metastases, which after two radioactive therapies seems to be under control, and now this year we started with this awful new ... I really hope that life gives us the strength to us and my father in law, I often call him "Babbo" (which means “Dad” in Italian), to go through this situation.
Anyway guys, I wanted to share this just to remind you that life always put us in these situations to realize things that are truly important, and how each day is a miracle. Simple things that we take for granted are vital, such as health, being together and to be able to wake up every day next to those we care.
Just a thought and a situation I wanted to share with you.
But I'm sure everything will be okay, everything has to be Ok! That will be my spirit!
Here I bring you a recipe, one of those representing the simplicity of life, but that give us warmth and comfort! It's a fantastic onion soup, here's the recipe and with this recipe I give my contribution to HEMC#50 "Soups" .
For 3 people
Ingredients:
Butter - 30 g
Onions - 700 grams thinly sliced
White wine - 50 ml
Vegetable stock - 800 ml
Salt and pepper
Directions:
In a pot deep enough melt the butter and add the sliced onions. Season and simmer for 1 hour, until the onion is golden brown. You have to stir constantly to avoid burning the onions. After the hour and when the onion is well browned add the wine and let evaporate. Then increase the flame of the hob and add the broth. Boil and cook for about 15 minutes. Season and serve. Serve with garlic bread, it’s fantastic! Enjoy!
Buon Appetito!
Friday, January 7, 2011
Tuesday, January 4, 2011
Heather Harmonstreaming
I'm back with a Homemade Bread Integral - I'm back with a Wholemeal Bread Quiche Lorraine
I know, has spent just over a month since my last blog entry has been a long exile, mostly because I missed this beautiful community of food bloggers!
last month was a month "Full", with trips for work, the work itself, the holiday year, holiday shopping and auction for more during the month of December, we are flooded house three times, yes! Not once but 3 times !!!!!
The first time, thanks to the mercy of God, but unfortunately for my hubby, I found myself at home because I was traveling, did not explain what else he found my husband at home, everything went down the toilet, since we are in the first floor of a department, ours was the most damaged ... (BTW for the future never again a first floor!) The company that deals with cleaning the pipes had to come 3 times until finally (at least so far everything goes quiet) could find and solve the problem. One of our neighbors, doing remodeling work in her bathroom finished plaster and debris hurling stones discharge tubes, uhh yeah! I asked for his execution! I tell them not to despair when the water is not to go out and do not know what to do ... my poor hubby three times, had to go and knock on doors of neighbors to ask them not to download from the bathroom, and unfortunately during odd hours APPROPRIATE ... In Finally, the Odyssey is over for now and hopefully forever. The result? Water-damaged furniture, deep disinfection of the house and we know all the neighbors ...
And now ... New Year and new recipes not?? Ready and willing to continue this wonderful adventure with you!
Here I bring this delicious recipe, a pan almost full because it uses two types of flour, but delicious, crispy on the edges and delicate in its substance. With a little jam or just butter is delicious for breakfast or snack.
Here is the recipe and I'll catch up with your blogs instantly!
Thanks to all who continued to visit and wish you a successful 2011! and that the community of bloggers keeps growing!
Ingredients:
Water - 225 ml warm
Honey - 1 ½ tsp fresh yeast
- 20gr
white bread flour - wholemeal
300 gr - 150 gr
Butter - 50 g cold diced Salt
- 1 teaspoon
Preparation:
In a small bowl mix the water with honey and yeast. Let stand for 5 minutes.
In a large enough flour mixed with butter and salt. You add yeast mixture. There should be neither too wet nor dry.
Knead the mixture on a floured surface at least for 10 minutes or it can also make the dough hook.
Put the dough in an oiled bowl and cover with kitchen transparent paper (or plastic bag) for 3 hours. When will double its volume, mass sink with fist and knead on a floured surface for 1 minute. Oval shape and flatten the dough by hand.
Transfer the dough to a floured tray a bit with a sharp knife make 4 cuts on the surface. Sprinkle a little flour on dough and cover with a cloth. Let stand for about 45 minutes in a warm place.
Meanwhile preheat the oven to 200 º C. Bake the bread for 30 minutes.
Buon Appetito!
--- ESPAÑOL VERSION ---
I know, it’s been over a month since my last blog entry…it’s been a long exile, especially since I missed this beautiful community of food bloggers!
Last month was a month "Full", with trips for work, the work itself, the holidays, holiday shopping and last but worst, during the month of December, our house flooded three times, yes! Not once but 3 times !!!!! The first time, thanks to the mercy of God, but unfortunately for my hubby, I wasn’t at home because I was traveling, I just don’t have words to explain what my husband found at home, everything came out from the toilet, since we live in the first floor, our flat was the most damaged ... the company that deals with cleaning of the pipes came 3 times before (at least so far everything goes quiet) they could find and resolve the problem. One of our neighbors, doing remodeling work in his bathroom finished throwing stones and remains of gypsum in the discharge tubes, uhh yeah! I asked his death! It was a complete desperation…the water was coming out and out and we weren’t able to stop it ... my poor hubby three times, had to go and knock on doors of neighbors to ask them not to use the toilets, and unfortunately during odd hours ... Anyway, the Odyssey is over for now and hopefully forever. The result? Furniture damaged, deep disinfection of the house and we got to meet all the neighbors ...
And now ... New Year and new recipes! I’m ready and willing to continue this wonderful adventure with all of you!
I'm bringing this delicious recipe, a wholemeal bread because that uses two types of flour, but delicious, crispy on the edges and delicate in the inside. With a bit of jam or butter it will make a great snack or breakfast.
Here is the recipe and I'll catch up with your blogs instantly!
Ingredients:
Water - 225 ml warm
Honey - 1 ½ tablespoon
Fresh yeast - 20g
Strong White bread flour - 300 g
Wholemeal flour - 150 g
Butter - 50 g cold diced
Salt - 1 teaspoon
Directions:
In a small bowl mix the water with honey and yeast. Let stand for 5 minutes.
In a large bowl mix the flour with butter and salt. Pour the yeast mixture. It should not come too wet or too dry.
Knead the mixture on a floured surface for at least 10 minutes or you can also make the dough with the mixer.
Place dough in oiled bowl and cover with cling film (or plastic bag) for 3 hours. When will double in size, knock it back by punching it down with your fist and then knead it on a floured surface for 1 minute. Give it and oval shape and flatten the dough by hand.
Transfer the dough to a floured tray and with a sharp knife make 4 cuts on the surface. Sprinkle a little flour on dough and cover with a tea towel. Let stand for about 45 minutes in a warm place.
Meanwhile preheat the oven to 200 º C. Bake the bread for 30 minutes.
Buon Appetito! 
I know, has spent just over a month since my last blog entry has been a long exile, mostly because I missed this beautiful community of food bloggers!
last month was a month "Full", with trips for work, the work itself, the holiday year, holiday shopping and auction for more during the month of December, we are flooded house three times, yes! Not once but 3 times !!!!!
The first time, thanks to the mercy of God, but unfortunately for my hubby, I found myself at home because I was traveling, did not explain what else he found my husband at home, everything went down the toilet, since we are in the first floor of a department, ours was the most damaged ... (BTW for the future never again a first floor!) The company that deals with cleaning the pipes had to come 3 times until finally (at least so far everything goes quiet) could find and solve the problem. One of our neighbors, doing remodeling work in her bathroom finished plaster and debris hurling stones discharge tubes, uhh yeah! I asked for his execution! I tell them not to despair when the water is not to go out and do not know what to do ... my poor hubby three times, had to go and knock on doors of neighbors to ask them not to download from the bathroom, and unfortunately during odd hours APPROPRIATE ... In Finally, the Odyssey is over for now and hopefully forever. The result? Water-damaged furniture, deep disinfection of the house and we know all the neighbors ...
And now ... New Year and new recipes not?? Ready and willing to continue this wonderful adventure with you!
Here I bring this delicious recipe, a pan almost full because it uses two types of flour, but delicious, crispy on the edges and delicate in its substance. With a little jam or just butter is delicious for breakfast or snack.
Here is the recipe and I'll catch up with your blogs instantly!
Thanks to all who continued to visit and wish you a successful 2011! and that the community of bloggers keeps growing!
Ingredients:
Water - 225 ml warm
Honey - 1 ½ tsp fresh yeast
- 20gr
white bread flour - wholemeal
300 gr - 150 gr
Butter - 50 g cold diced Salt
- 1 teaspoon
Preparation:
In a small bowl mix the water with honey and yeast. Let stand for 5 minutes.
In a large enough flour mixed with butter and salt. You add yeast mixture. There should be neither too wet nor dry.
Knead the mixture on a floured surface at least for 10 minutes or it can also make the dough hook.
Put the dough in an oiled bowl and cover with kitchen transparent paper (or plastic bag) for 3 hours. When will double its volume, mass sink with fist and knead on a floured surface for 1 minute. Oval shape and flatten the dough by hand.
Transfer the dough to a floured tray a bit with a sharp knife make 4 cuts on the surface. Sprinkle a little flour on dough and cover with a cloth. Let stand for about 45 minutes in a warm place.
Meanwhile preheat the oven to 200 º C. Bake the bread for 30 minutes.
Buon Appetito!
--- ESPAÑOL VERSION ---
I know, it’s been over a month since my last blog entry…it’s been a long exile, especially since I missed this beautiful community of food bloggers!
Last month was a month "Full", with trips for work, the work itself, the holidays, holiday shopping and last but worst, during the month of December, our house flooded three times, yes! Not once but 3 times !!!!! The first time, thanks to the mercy of God, but unfortunately for my hubby, I wasn’t at home because I was traveling, I just don’t have words to explain what my husband found at home, everything came out from the toilet, since we live in the first floor, our flat was the most damaged ... the company that deals with cleaning of the pipes came 3 times before (at least so far everything goes quiet) they could find and resolve the problem. One of our neighbors, doing remodeling work in his bathroom finished throwing stones and remains of gypsum in the discharge tubes, uhh yeah! I asked his death! It was a complete desperation…the water was coming out and out and we weren’t able to stop it ... my poor hubby three times, had to go and knock on doors of neighbors to ask them not to use the toilets, and unfortunately during odd hours ... Anyway, the Odyssey is over for now and hopefully forever. The result? Furniture damaged, deep disinfection of the house and we got to meet all the neighbors ...
And now ... New Year and new recipes! I’m ready and willing to continue this wonderful adventure with all of you!
I'm bringing this delicious recipe, a wholemeal bread because that uses two types of flour, but delicious, crispy on the edges and delicate in the inside. With a bit of jam or butter it will make a great snack or breakfast.
Here is the recipe and I'll catch up with your blogs instantly!
Ingredients:
Water - 225 ml warm
Honey - 1 ½ tablespoon
Fresh yeast - 20g
Strong White bread flour - 300 g
Wholemeal flour - 150 g
Butter - 50 g cold diced
Salt - 1 teaspoon
Directions:
In a small bowl mix the water with honey and yeast. Let stand for 5 minutes.
In a large bowl mix the flour with butter and salt. Pour the yeast mixture. It should not come too wet or too dry.
Knead the mixture on a floured surface for at least 10 minutes or you can also make the dough with the mixer.
Place dough in oiled bowl and cover with cling film (or plastic bag) for 3 hours. When will double in size, knock it back by punching it down with your fist and then knead it on a floured surface for 1 minute. Give it and oval shape and flatten the dough by hand.
Transfer the dough to a floured tray and with a sharp knife make 4 cuts on the surface. Sprinkle a little flour on dough and cover with a tea towel. Let stand for about 45 minutes in a warm place.
Meanwhile preheat the oven to 200 º C. Bake the bread for 30 minutes.
Buon Appetito!
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