'm experiencing ... The kidnapping was perpetrated ...
instructions clear and concise ...
we'll see
Friday, November 9, 2007
Bio Sculpture Toronto
TESTING
'm experiencing ... The kidnapping was perpetrated ...
instructions clear and concise ...
we'll see
'm experiencing ... The kidnapping was perpetrated ...
instructions clear and concise ...
we'll see
Wednesday, October 24, 2007
Does A Wireless Scanner Need A Port
BEANS, TUNA, beans!
is a boundary that often solves the problem of loneliness in a dish of boiled just drained from the broth. Here you do not
preference: all kinds of beans is good to live with chunks of tuna in a legumiera-bath in virgin olive oil, a bit 'of vinegar, accompanied by fresh ciplletta, reduced to thin strips .
salt and pepper will be enough.
Jannattoni, ROMAN KITCHEN AND LAZIO , Newton and Compton.
The basic idea is that Roman cuisine, I felt a bit 'sad present only as an appetizer or side dish of salad. Then I thought about doing a rework aa bean flan with tuna mousse. Always remember the ingredients for frictional plate I took a small insalitina done ad hoc as the recipe above!
500 grams of cooked beans 2 eggs
50 ml milk 50 g flour 200 g
ditonno fillet in olive oil 2 red onions
extra virgin olive oil salt pepper
Heat oven to 180 degrees. Puree 300 grams of beans, picking up the pulp into a bowl good enough. Combine the mashed beans beaten eggs before the flour, milk, salt and pepper. Peel onion, cut thinly and fry in a pan with 4 / 5 tablespoons extra virgin olive oil. When it is golden but not burnt out the fire and prepare the flan. At the bottom of a stencil to put the onion browned, being careful to drain them well from the oil - is then used - and then fill with the mixture. Fill the molds (there are four of these doses) in a double boiler and cook in oven for 40 minutes. Meanwhile, prepare the tuna mousse: In a glass of hand blender (but I can nadareanche the glass of traditional blender) put the tuna fillets drained and the oil in which onions were cooked. Emulsify .. Do not add salt because often the tuna in oil is already salty. In another bowl place the remaining beans, the other finely chopped onion and season with olive oil, salt, pepper and vinegar.
When the flan is cooked and cold, turn them around and arrange on a plate with tuna mousse and a mound of tuna salad and beans. 
is a boundary that often solves the problem of loneliness in a dish of boiled just drained from the broth. Here you do not
preference: all kinds of beans is good to live with chunks of tuna in a legumiera-bath in virgin olive oil, a bit 'of vinegar, accompanied by fresh ciplletta, reduced to thin strips .
salt and pepper will be enough.
Jannattoni, ROMAN KITCHEN AND LAZIO , Newton and Compton.
The basic idea is that Roman cuisine, I felt a bit 'sad present only as an appetizer or side dish of salad. Then I thought about doing a rework aa bean flan with tuna mousse. Always remember the ingredients for frictional plate I took a small insalitina done ad hoc as the recipe above!
500 grams of cooked beans 2 eggs
50 ml milk 50 g flour 200 g
ditonno fillet in olive oil 2 red onions
extra virgin olive oil salt pepper
Heat oven to 180 degrees. Puree 300 grams of beans, picking up the pulp into a bowl good enough. Combine the mashed beans beaten eggs before the flour, milk, salt and pepper. Peel onion, cut thinly and fry in a pan with 4 / 5 tablespoons extra virgin olive oil. When it is golden but not burnt out the fire and prepare the flan. At the bottom of a stencil to put the onion browned, being careful to drain them well from the oil - is then used - and then fill with the mixture. Fill the molds (there are four of these doses) in a double boiler and cook in oven for 40 minutes. Meanwhile, prepare the tuna mousse: In a glass of hand blender (but I can nadareanche the glass of traditional blender) put the tuna fillets drained and the oil in which onions were cooked. Emulsify .. Do not add salt because often the tuna in oil is already salty. In another bowl place the remaining beans, the other finely chopped onion and season with olive oil, salt, pepper and vinegar.
When the flan is cooked and cold, turn them around and arrange on a plate with tuna mousse and a mound of tuna salad and beans.
Monday, September 17, 2007
Wireless Adapter Pokemon Mac
cassoeula
I've got in-law of Lombardy, of Canterbury. There, as the saying Ranzani all turn and eat with the Cayenne is casola (that only they can a pronunciare con la o chiusa e un po' strascicata...) Cmq sta roba qua l'ho fatta proprio una sera che "la" Giulia è venuta a cena. Ne parlavamo da tempo di volerla cucinare, un po' perché a lei mancava, un po' perché io ne ero incuriosita. Mi piacciono i cibi che cuocuiono per ore in pentola lentamente. E poi dovevo mettere alla prova la mia nuovissima pentola . La riuscita della pentola è stata fantastica (ti credo che non cuocesse bene.. con quello che l'ho pagata!!!)e la casola anche. Non ho tenuto conto però di inserire nella ricetta le cotenne e il muso del maiale; perché di questi tempi é quasi impossibile trovarli e poi perché mi fanno un pochino senso.
la carne usata a Roma la chiamiamo Pork ribs: These are the pork ribs.
1.2 kg pork ribs cabbage
a great
a large onion two carrots
two stalks of celery salt
pepper extra virgin olive oil a large glass of white wine
you chop carrots, onion and celery and sauté in a large saucepan (very large because the raw cabbage occupies much space, when the vegetables are softened add the meat cut into small pieces. Allow to brown, add salt, pepper and deglaze with the wine . While the meat browns frossolani cut the cabbage into pieces and wash it to soak. When the wine has evaporated, add the cabbage over the meat and stir. cover with a lid and reduce heat to a minimum. Cook slowly and check from time to time if there is enough liquid. after a couple of hours it will be dried cabbage, and mix the ingredients and simmer until the meat is not removed from the bones and the bottom is dry enough. The preparation should not be dry, but slightly juicy. 
I've got in-law of Lombardy, of Canterbury. There, as the saying Ranzani all turn and eat with the Cayenne is casola (that only they can a pronunciare con la o chiusa e un po' strascicata...) Cmq sta roba qua l'ho fatta proprio una sera che "la" Giulia è venuta a cena. Ne parlavamo da tempo di volerla cucinare, un po' perché a lei mancava, un po' perché io ne ero incuriosita. Mi piacciono i cibi che cuocuiono per ore in pentola lentamente. E poi dovevo mettere alla prova la mia nuovissima pentola . La riuscita della pentola è stata fantastica (ti credo che non cuocesse bene.. con quello che l'ho pagata!!!)e la casola anche. Non ho tenuto conto però di inserire nella ricetta le cotenne e il muso del maiale; perché di questi tempi é quasi impossibile trovarli e poi perché mi fanno un pochino senso.
la carne usata a Roma la chiamiamo Pork ribs: These are the pork ribs.
1.2 kg pork ribs cabbage
a great
a large onion two carrots
two stalks of celery salt
pepper extra virgin olive oil a large glass of white wine
you chop carrots, onion and celery and sauté in a large saucepan (very large because the raw cabbage occupies much space, when the vegetables are softened add the meat cut into small pieces. Allow to brown, add salt, pepper and deglaze with the wine . While the meat browns frossolani cut the cabbage into pieces and wash it to soak. When the wine has evaporated, add the cabbage over the meat and stir. cover with a lid and reduce heat to a minimum. Cook slowly and check from time to time if there is enough liquid. after a couple of hours it will be dried cabbage, and mix the ingredients and simmer until the meat is not removed from the bones and the bottom is dry enough. The preparation should not be dry, but slightly juicy.
Wednesday, September 12, 2007
My Friend Dick Is Out Of His Boxers
mesos I've got a bit 'to get over ... but I came back to the everyday routine. I was almost two months on holiday under the umbrella ...
I have also given my hobbyp Referer: the kitchen. I have prepared everything, but I leave a picture, because I made this cake for birthday my mother-in-law I want to dedicate to my girlfriend Tulip. She loves sweets and Meite a pampering cream and flowers!
ps I have also done with the pizza oven, but that's another story!
Thursday, July 12, 2007
Milena Velba Hardcire
HOLIDAY AFTER THE SECOND AFTER THE HOLIDAYS .... HOLIDAY
'm back ... even though more than two weeks ...
I know I felt like the lady who cries in the bathtub post-cruise shore .. But I have not been on a cruise (my aversion to navigation rimporre would make me whole stay ...) Unfortunately I had to take the ship to find myself in one of which competes in beauty with the wonders the world. Will that be a bit 'part, loving this land as my house, a little' for a period of my life has taken me giving me warmth, excitement but also sadness. The sea around has always left me a sick feeling deep down, has gone only when I put my feet permanently on the continent. However passatissimo gone, the recent state of extreme relaxation, sleep, sea, eat, sleep, sea, eat, tresettino!
but the real star was her ...
'm back ... even though more than two weeks ...
I know I felt like the lady who cries in the bathtub post-cruise shore .. But I have not been on a cruise (my aversion to navigation rimporre would make me whole stay ...) Unfortunately I had to take the ship to find myself in one of which competes in beauty with the wonders the world. Will that be a bit 'part, loving this land as my house, a little' for a period of my life has taken me giving me warmth, excitement but also sadness. The sea around has always left me a sick feeling deep down, has gone only when I put my feet permanently on the continent. However passatissimo gone, the recent state of extreme relaxation, sleep, sea, eat, sleep, sea, eat, tresettino!
but the real star was her ...
Wednesday, June 20, 2007
Sunday, June 10, 2007
Wedding Program Words For Deceased Parent
hypoallergenic
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watching television at lunchtime is not so male, specialmente se dei buffi animaletti colorati tengono buona mia figlia.. E pensare che prima mi scocciavano da morire tuti quei fronzoli intorno a cuochi, chef e sommelier.
Va beh, ma come si dice non tutto il male viene per nuocere, ogni tanto qualche ospite di gran livello arriva, il sabato specialmente quando c'è Salvatore de Riso che illustra i suoi dolci, innovativi e tradizionali al tempo stesso. E proprio da una sua ricetta spiegata in tv ho preso spunto per queste crostatine di cioccolata e fragole ipoallergenica e anticolesterolo (non sono diventata salutista, ho solamente una famiglia, comrpesa me, piena di acciacchi e problemi alimentari!)
la pasta frolla l'ho fatta con l'olio evo seguendo le proporzioni che il Pasticcere gave:
150 grams of extra virgin olive oil 2 eggs
300 grams of flour 200 grams of sugar
rosewater
I aggregate the ingredients quickly to form a smooth and homogeneous. I packed everything in plastic wrap and I left it in the fridge an hour. I do not remember what was in the fridge, but the time to melt the chocolate in the soy cream. Now it is not hydrogenated crap, I could also find a "cream" only plant without the use of hydrogenated fats, is the Alpro soya , has the same densistà and the same yield when used liquid. So I used 250 ml of this water (which makes me feel ... call it cream) and 300 gr di cioccolato fondente, quello 70% di cacao per creare la base per riempire in seguito le crostatine. Dopo aver fuso la cioccolata, ho tirato fuori dal frigorifero la pasta frolla e l'ho stesa fra due fogli di carta forno, ho rivestito sei formine da crostatina con la pasta e l'ho infornate per 20 minuti a 180°, forno stastico.
Alla fine quando era tutto freddo ho assemblato i dolcetti: ho lavato le fragole biologiche (anzi so biodinamiche, ma di questo parleremo un altro giorno...), le ho asciugate e messe da parte. Con una tasca da pasticcere riempita di cioccolata (ma sarà anche questa una ganashe?) ho coperto il fondo delle croste di pasta frolla. Ho sistemato le fragole in cerchio e con un setaccio ho cosparso tutto con abbondante sugar ...
I must say I was proud of myself - self-centered - and everyone was able to enjoy a treat, especially my mother who finally could enjoy a treat without having to think that it raised the cholesterol! 
.jpg)
watching television at lunchtime is not so male, specialmente se dei buffi animaletti colorati tengono buona mia figlia.. E pensare che prima mi scocciavano da morire tuti quei fronzoli intorno a cuochi, chef e sommelier.
Va beh, ma come si dice non tutto il male viene per nuocere, ogni tanto qualche ospite di gran livello arriva, il sabato specialmente quando c'è Salvatore de Riso che illustra i suoi dolci, innovativi e tradizionali al tempo stesso. E proprio da una sua ricetta spiegata in tv ho preso spunto per queste crostatine di cioccolata e fragole ipoallergenica e anticolesterolo (non sono diventata salutista, ho solamente una famiglia, comrpesa me, piena di acciacchi e problemi alimentari!)
la pasta frolla l'ho fatta con l'olio evo seguendo le proporzioni che il Pasticcere gave:
150 grams of extra virgin olive oil 2 eggs
300 grams of flour 200 grams of sugar
rosewater
I aggregate the ingredients quickly to form a smooth and homogeneous. I packed everything in plastic wrap and I left it in the fridge an hour. I do not remember what was in the fridge, but the time to melt the chocolate in the soy cream. Now it is not hydrogenated crap, I could also find a "cream" only plant without the use of hydrogenated fats, is the Alpro soya , has the same densistà and the same yield when used liquid. So I used 250 ml of this water (which makes me feel ... call it cream) and 300 gr di cioccolato fondente, quello 70% di cacao per creare la base per riempire in seguito le crostatine. Dopo aver fuso la cioccolata, ho tirato fuori dal frigorifero la pasta frolla e l'ho stesa fra due fogli di carta forno, ho rivestito sei formine da crostatina con la pasta e l'ho infornate per 20 minuti a 180°, forno stastico.
Alla fine quando era tutto freddo ho assemblato i dolcetti: ho lavato le fragole biologiche (anzi so biodinamiche, ma di questo parleremo un altro giorno...), le ho asciugate e messe da parte. Con una tasca da pasticcere riempita di cioccolata (ma sarà anche questa una ganashe?) ho coperto il fondo delle croste di pasta frolla. Ho sistemato le fragole in cerchio e con un setaccio ho cosparso tutto con abbondante sugar ...
I must say I was proud of myself - self-centered - and everyone was able to enjoy a treat, especially my mother who finally could enjoy a treat without having to think that it raised the cholesterol!
Wednesday, June 6, 2007
Meat Goat In Cornwall Stores That Sell And Buy
June 23 DAY pedophile pride
this post is not in my hand, he wrote a friend, Lucia , I have just copied and posted on my blog ....
Yes you read that right, will be held June 23 World Day of pride
Pedophile (boyloveday international) this is the site of the event: http://www.ibld.net/ibld.cgi is not a Site illegal, does not contain pornography, even these people are committed to convince their readers to act in good, of wanting to differentiate from the criminals, who makes violent acts by those who force children, the children, saying that they love them.
an interesting gallery of images, where even Santa Claus is shown as a pedophile and interesting http://www.ibld.net/ibld99dcc.jpg where this picture even shows a loving priest with a boy, reveal a desire to appear completely normal or as a sexual perversion, as I know how to take part in a riot, a love affair between a boy and by an adult.
is not new, they are 8 years that this day exists, that this site is on line, the indifference of all bodies international, some have even called on the 'UN, but everything has remained as.
This is the first answer to this day:
A TORCH IN PALERMO pedophilia
The Association for Social Mobilization of Palermo, calls are blocked all websites that somehow give voice and space to pedophilia. Institutions should take a firm stance considering also the only crime online promotion of this vile market. A firm "No" against the "International Day pedophile pride."
The word pedophilia sometimes closer to an abstract concept, children molested, but the horror pervades us to the end, but I want to inspire horror, which is strong, very strong, and I apologize for mentioning this story from the book: Predators of Children, written by Maxine Alice, Shay Cullen repeatedly nominated for Nobel Peace Prize, which since Preda 1974 through his association is at the forefront in the fight against pedophilia.
The missionary Shay Cullen is called ... the little girl, however, Rosario (with 'o' finale), Rosario Bayont to be exact. Their lives intersect in a hospital room. Rosario was hospitalized last night with extreme pain in the stomach. It has ten maybe twelve years old and live in conditions unimaginable to most of his Italian contemporaries. Although this analysis does not found no obvious signs of severe illness and signs of vaginal and anal penetration, say doctors, may not be the cause of a pain so continuously over time and can not be controlled even with powerful sedatives. The reason will be discovered only after a long and terrible agony, which lasted ten days, with the death of Rosario is being made mandatory autopsy of the rite. Thus, there emerges from the belly of the child's response to questions from the doctors for his unbearable pain: a piece of a vibrator. Piece that broke during the violence that had apparently forced a sea of \u200b\u200bthe local American base.
What say guys, bloggers, site owners can do something, we can all do qualcosa? E una risposta mi giunge come una vocina lontana, una vocina che non voglio ascoltare, ma la risposta è forse...no.
Proviamoci, facciamo una catena di blogger, prendete questo post, non dovete citarmi, non dovete linkarmi, se credete che possiamo urlare un NO anche noi, prendetelo e fatelo prendere ai vostri amici blogger, uniamo le nostre forze per qualcosa di positivo.
ringrazio per l'imput, senza di lui questa notizia non sarebbe stata diffusa: http://blogs.simplicissimus.it/cairoli/ 
this post is not in my hand, he wrote a friend, Lucia , I have just copied and posted on my blog ....
Yes you read that right, will be held June 23 World Day of pride
Pedophile (boyloveday international) this is the site of the event: http://www.ibld.net/ibld.cgi is not a Site illegal, does not contain pornography, even these people are committed to convince their readers to act in good, of wanting to differentiate from the criminals, who makes violent acts by those who force children, the children, saying that they love them.
an interesting gallery of images, where even Santa Claus is shown as a pedophile and interesting http://www.ibld.net/ibld99dcc.jpg where this picture even shows a loving priest with a boy, reveal a desire to appear completely normal or as a sexual perversion, as I know how to take part in a riot, a love affair between a boy and by an adult.
is not new, they are 8 years that this day exists, that this site is on line, the indifference of all bodies international, some have even called on the 'UN, but everything has remained as.
This is the first answer to this day:
A TORCH IN PALERMO pedophilia
The Association for Social Mobilization of Palermo, calls are blocked all websites that somehow give voice and space to pedophilia. Institutions should take a firm stance considering also the only crime online promotion of this vile market. A firm "No" against the "International Day pedophile pride."
The word pedophilia sometimes closer to an abstract concept, children molested, but the horror pervades us to the end, but I want to inspire horror, which is strong, very strong, and I apologize for mentioning this story from the book: Predators of Children, written by Maxine Alice, Shay Cullen repeatedly nominated for Nobel Peace Prize, which since Preda 1974 through his association is at the forefront in the fight against pedophilia.
The missionary Shay Cullen is called ... the little girl, however, Rosario (with 'o' finale), Rosario Bayont to be exact. Their lives intersect in a hospital room. Rosario was hospitalized last night with extreme pain in the stomach. It has ten maybe twelve years old and live in conditions unimaginable to most of his Italian contemporaries. Although this analysis does not found no obvious signs of severe illness and signs of vaginal and anal penetration, say doctors, may not be the cause of a pain so continuously over time and can not be controlled even with powerful sedatives. The reason will be discovered only after a long and terrible agony, which lasted ten days, with the death of Rosario is being made mandatory autopsy of the rite. Thus, there emerges from the belly of the child's response to questions from the doctors for his unbearable pain: a piece of a vibrator. Piece that broke during the violence that had apparently forced a sea of \u200b\u200bthe local American base.
What say guys, bloggers, site owners can do something, we can all do qualcosa? E una risposta mi giunge come una vocina lontana, una vocina che non voglio ascoltare, ma la risposta è forse...no.
Proviamoci, facciamo una catena di blogger, prendete questo post, non dovete citarmi, non dovete linkarmi, se credete che possiamo urlare un NO anche noi, prendetelo e fatelo prendere ai vostri amici blogger, uniamo le nostre forze per qualcosa di positivo.
ringrazio per l'imput, senza di lui questa notizia non sarebbe stata diffusa: http://blogs.simplicissimus.it/cairoli/
Saturday, May 26, 2007
Letter Of Intent Template For Nursing Students
THE SEA .. THE SUN .. Maybe it 's summer ...
non sono sparita, ho solo lasciato un po' stare tutto per dedicarmi a me stessa allamia famiglia (un po' di travesie...) e sopratutto a riordinare my life edible culinary and gastronomy, after I have dignosticato a strong allergy to milk and all its derivatives ... sad now live without dessert (and it is very tempting because they are iangere dap ...) where I can and trying to replace the oil and lard ... but everything has a different flavor, a different smell ... the risotto is sad, custard (with soy milk) is sad ... without cheese is sad ... I am heartened only every tnato stagionatissimo a piece of Parmesan cheese or a bit of goat cheese ... 
non sono sparita, ho solo lasciato un po' stare tutto per dedicarmi a me stessa allamia famiglia (un po' di travesie...) e sopratutto a riordinare my life edible culinary and gastronomy, after I have dignosticato a strong allergy to milk and all its derivatives ... sad now live without dessert (and it is very tempting because they are iangere dap ...) where I can and trying to replace the oil and lard ... but everything has a different flavor, a different smell ... the risotto is sad, custard (with soy milk) is sad ... without cheese is sad ... I am heartened only every tnato stagionatissimo a piece of Parmesan cheese or a bit of goat cheese ...
Saturday, April 7, 2007
Is Error 22 A Fuse Pacemaster
EASTER CAKE BAKE
... Pastiera
AND ITS SUBSIDIARIES
peeking in my feed reader, I received this feed and I decided to participate in each year, more than Christmas, Easter prpariamo lots of dishes, cakes and pies. I dedicate it to my favorites (that have nothing to do with the Roman tradition, but every year I wait for Passover to eat them!). I delight in tortani, sweet pizza ternata, but especially the Neapolitan pastiera. I think it's one of my favorite desserts because it has the puff pastry filled out and that reminds me so much a dessert spoon. Filling cooked (of course! Otherwise my allergy leads me straight to the hospital) I eat a train ...
This time, besides doing that great I wanted to do well of "doses" of the mold with small muffin ... For
Julia who lives in Kent, UK ... and for all ... Happy Easter!
for
pastry flour 3 eggs 00 gr 500
150 gr butter 200 gr sugar
for the filling
500 g cooked corn
7 egg yolks 700 g sugar 3
ricotta 500 grams of orange blossom water 1 tablespoon milk
300 gr candied orange peel 1 month
Pour the cooked corn in a saucepan with the milk, bring to ebbollizione low heat and cook until it became creamy. Cool, add sugar, eggs, egg yolks and ricotta sieved. Mix all ingredients well.
Heat oven to 180 degrees. Knead the pastry: combine flour and sugar, eggs and butter. Working quickly until the dough becomes smooth and shiny.
Long story line a baking dish large zip round of pastry. Pour the egg mixture, corn and ricotta. Decorate like a tart. Bake for one hour or until the surface is browned but not burned. For them
Dots need to have a form for muffins, then proceed the same way, the holes lined with pastry, fill with spoonfuls of the filling and garnish with strips of pastry arranged in a cross.
In English for the first time!
PASTIERA AND ITS DAUGHTERS!
this is a tipical Neapolitan cake. We make this in Easter period. I love it for the filling that seems a pudding, soft and much sweet...
many histories exsist for the orign of this cake: Once upon a time ther was Partenope the siren of Neaples sea. She lived close to Naples. In spring she emerged for greeting the people of tha palce. So the people gave to her some nature gift: wheal, egges, ricotta cheese, spicies... So the gods meked a sweet cake whit this gift... They maked the pastiera!
shortcrust pastry (or sweetcrust pastry?)
white flour 00 gr 500
eggs 3
butter gr 200
sugar gr 200
Filling
cooked wheat gr 500
ricotta cheese gr 500
sugar gr 700
eggs 7
egg yolks 3
milk gr 300
orange flower water 1 spoon
half of candied orange
Put in a pot the whealt with milk. Cook until boiling then turn down the fire and cook until became like a cream (the wealt can remain whole, It's good too!).
Get cool then put into the wheal all the eggs and the egg yolks. Mixed all and add the sugar, the orange flower water, copped candied orange.
Make quickly the shortcrust pastry mixing the flor with sugar, the eggs and the butter. If you make quicly the shortcrust pastry its doen't became strong when its cook. So pre-heat the oven to 180° and roll out 2/3 of pastry and fill in a muffin pan for covering the sides of the holes. Filling the holes with the mixture of egge, ricotta cheese until they are full. With the remain patry make some strips and cross the mini pastiere in the muffin pan. If you want make a only cake yuo can use a pie dish. Cook in the oven for one hour or until the surface became gold!
I apologize for my bud English but I don't know the specific cook words or way to make... Happy Easter 
peeking in my feed reader, I received this feed and I decided to participate in each year, more than Christmas, Easter prpariamo lots of dishes, cakes and pies. I dedicate it to my favorites (that have nothing to do with the Roman tradition, but every year I wait for Passover to eat them!). I delight in tortani, sweet pizza ternata, but especially the Neapolitan pastiera. I think it's one of my favorite desserts because it has the puff pastry filled out and that reminds me so much a dessert spoon. Filling cooked (of course! Otherwise my allergy leads me straight to the hospital) I eat a train ...
This time, besides doing that great I wanted to do well of "doses" of the mold with small muffin ... For
Julia who lives in Kent, UK ... and for all ... Happy Easter!
for
pastry flour 3 eggs 00 gr 500
150 gr butter 200 gr sugar
for the filling
500 g cooked corn
7 egg yolks 700 g sugar 3
ricotta 500 grams of orange blossom water 1 tablespoon milk
300 gr candied orange peel 1 month
Pour the cooked corn in a saucepan with the milk, bring to ebbollizione low heat and cook until it became creamy. Cool, add sugar, eggs, egg yolks and ricotta sieved. Mix all ingredients well.
Heat oven to 180 degrees. Knead the pastry: combine flour and sugar, eggs and butter. Working quickly until the dough becomes smooth and shiny.
Long story line a baking dish large zip round of pastry. Pour the egg mixture, corn and ricotta. Decorate like a tart. Bake for one hour or until the surface is browned but not burned. For them
Dots need to have a form for muffins, then proceed the same way, the holes lined with pastry, fill with spoonfuls of the filling and garnish with strips of pastry arranged in a cross.
In English for the first time!
PASTIERA AND ITS DAUGHTERS!
this is a tipical Neapolitan cake. We make this in Easter period. I love it for the filling that seems a pudding, soft and much sweet...
many histories exsist for the orign of this cake: Once upon a time ther was Partenope the siren of Neaples sea. She lived close to Naples. In spring she emerged for greeting the people of tha palce. So the people gave to her some nature gift: wheal, egges, ricotta cheese, spicies... So the gods meked a sweet cake whit this gift... They maked the pastiera!
shortcrust pastry (or sweetcrust pastry?)
white flour 00 gr 500
eggs 3
butter gr 200
sugar gr 200
Filling
cooked wheat gr 500
ricotta cheese gr 500
sugar gr 700
eggs 7
egg yolks 3
milk gr 300
orange flower water 1 spoon
half of candied orange
Put in a pot the whealt with milk. Cook until boiling then turn down the fire and cook until became like a cream (the wealt can remain whole, It's good too!).
Get cool then put into the wheal all the eggs and the egg yolks. Mixed all and add the sugar, the orange flower water, copped candied orange.
Make quickly the shortcrust pastry mixing the flor with sugar, the eggs and the butter. If you make quicly the shortcrust pastry its doen't became strong when its cook. So pre-heat the oven to 180° and roll out 2/3 of pastry and fill in a muffin pan for covering the sides of the holes. Filling the holes with the mixture of egge, ricotta cheese until they are full. With the remain patry make some strips and cross the mini pastiere in the muffin pan. If you want make a only cake yuo can use a pie dish. Cook in the oven for one hour or until the surface became gold!
I apologize for my bud English but I don't know the specific cook words or way to make... Happy Easter
Wednesday, March 14, 2007
Disney Cruise Activities
VARIATIONS ON THE THEME OF THE REPORT OF CONFIDENCE
c'era scritto tempo fa sul blog della cavoletta una provocazione.. una provocazione sulla pasticceria italiana. Del resto ha perfettamente ragione quando afferma che gli italiani mancano di fantasia, se non per qualche sporadicissimo caso come Salvatore De Riso... solo gli chef nei loro ristoranti si ingegnano per presentare i dolci anche buoni per gli occhi. Altrimenti nelle nostre pasticcerie troviamo sbiaditi bignè carichi di creme colorate: perché la fantasia dei pasticceri si limita solo a cambiare il colore e l'odore alla crema pasticcera...
beh se devo stupire o devo coccolare i miei ospiti di certo non servo la pastarella della domenica, aguzzo l'ingegno, scorro l'indice di qualche libro di cucina che ho e invento unnuovo assemblaggio. ho modificato il mont blanc praticamente, rendendolo più gradevole e fresco rispetto a quello tradizionale, che se non si ha un palato forte quand oarriva la panna montata si fa fatica a respirare.
insomma ho fatto un bello strato esterno di brown paste, helped to keep fish collado hard, and then in cream ... Here it is the result
usual photos are very bad, I'll Bravin in the kitchen, but the picture is not my forte!
c'era scritto tempo fa sul blog della cavoletta una provocazione.. una provocazione sulla pasticceria italiana. Del resto ha perfettamente ragione quando afferma che gli italiani mancano di fantasia, se non per qualche sporadicissimo caso come Salvatore De Riso... solo gli chef nei loro ristoranti si ingegnano per presentare i dolci anche buoni per gli occhi. Altrimenti nelle nostre pasticcerie troviamo sbiaditi bignè carichi di creme colorate: perché la fantasia dei pasticceri si limita solo a cambiare il colore e l'odore alla crema pasticcera...
beh se devo stupire o devo coccolare i miei ospiti di certo non servo la pastarella della domenica, aguzzo l'ingegno, scorro l'indice di qualche libro di cucina che ho e invento unnuovo assemblaggio. ho modificato il mont blanc praticamente, rendendolo più gradevole e fresco rispetto a quello tradizionale, che se non si ha un palato forte quand oarriva la panna montata si fa fatica a respirare.
insomma ho fatto un bello strato esterno di brown paste, helped to keep fish collado hard, and then in cream ... Here it is the result
usual photos are very bad, I'll Bravin in the kitchen, but the picture is not my forte!
Monday, February 19, 2007
Usain Bolt Essential Singlet
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wallowing I returned to the blogosphere Blog strawberry red and I read his post on the pockets filled with meat ... this type of food you can pack if you have a butcher that supports your needs. I have it there! Is the house in the neighborhood Don Bosco - Cinecittà in Rome. Gets a great value, satisfies the customers when they ask things odd (sometimes refuses One day I tried to ask him if I poured the chicken wings ... made himself a big laugh!)
But this is a relationship of trust, was not born immediately obvious, but with time and evidence, now would not trade it with anyone else: everything is always good, fresh, but most do not own, like say in Rome!
thou hast the Chianina cow, the chicken which has the ...
If you are in Rome I recommend you give us a jump, stuck in the window at the entrance of shops is a good sign portrait "here there is just mad butcher", I suggest you try the dishes prepared, but also the rest!
BIG GIAMPAOLO, VIA FLAME CALPHURNIA 27. TEL. 06.768585
Wednesday, January 31, 2007
Honeymoon Destinations Europe
bread and salami
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every time you approach the end of a meal is always served fresh and not complicate it and do not always tell the guests: "a little bit of courtesy than I'm full ..." Well I got this idea from the newsletter of 24.11.2006 of Paul Marks.
brioscine sweet with the recipe a bit 'varied, the artifice Cook for the rest of the recipe for a chocolate salami and lots of patience for sausages that had pine nuts to resume fine! ...
But the bread and salami is not perfect if there is no mayonnaise .. and I took me this
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is the orange curd .. a change of Lemon curd, made with oranges in the garden! 
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every time you approach the end of a meal is always served fresh and not complicate it and do not always tell the guests: "a little bit of courtesy than I'm full ..." Well I got this idea from the newsletter of 24.11.2006 of Paul Marks.
brioscine sweet with the recipe a bit 'varied, the artifice Cook for the rest of the recipe for a chocolate salami and lots of patience for sausages that had pine nuts to resume fine! ...
But the bread and salami is not perfect if there is no mayonnaise .. and I took me this
.jpg)
is the orange curd .. a change of Lemon curd, made with oranges in the garden!
Thursday, January 18, 2007
Use Guitar Hero Dongle Drums
THE WINGS OF THE SPHINX
... Boil a cauliflower in salted water, pull the tooth drilling and cut it touches. Do 'nsaporiri dintra fried in a pan indovi ancestral' na cipuddruzza sliced. Separately, a nice piece of firggiti sasizza Frisco and just that addiventa golden, cut into disks of up to one centilimetro, livannogli the skins. Mitte 'nzemmula qualichi potato cut into disks transparent Aulivia nìvure spezzettetate, salt and spices. Ammiscate this well composed. With tanticchia leavened dough of bread do 'na pastry disc and assistematela in a cake in a cake pan with high edges, inchitela with compost, cover with another disc bread dough paste the edges. Grease the tops with lard and put the pan in hot Furno. Pull holes as soon as dora (but it will take half an hour) ...
This is the recipe for 'pig mpanata that the commissioner is called double surfaces that Fazio was heald Sinni the fingers.
by Andrea Camilleri, The Wings of the Sphinx Sellerio Palermo editor, p. 186 et seq. 
... Boil a cauliflower in salted water, pull the tooth drilling and cut it touches. Do 'nsaporiri dintra fried in a pan indovi ancestral' na cipuddruzza sliced. Separately, a nice piece of firggiti sasizza Frisco and just that addiventa golden, cut into disks of up to one centilimetro, livannogli the skins. Mitte 'nzemmula qualichi potato cut into disks transparent Aulivia nìvure spezzettetate, salt and spices. Ammiscate this well composed. With tanticchia leavened dough of bread do 'na pastry disc and assistematela in a cake in a cake pan with high edges, inchitela with compost, cover with another disc bread dough paste the edges. Grease the tops with lard and put the pan in hot Furno. Pull holes as soon as dora (but it will take half an hour) ...
This is the recipe for 'pig mpanata that the commissioner is called double surfaces that Fazio was heald Sinni the fingers.
by Andrea Camilleri, The Wings of the Sphinx Sellerio Palermo editor, p. 186 et seq.
Thursday, January 11, 2007
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FOUR TIMES THE RECIPE TUNA
a bit 'of years ago I was in Sicily by the parties of the Lidi di Noto, and a tuna fish, I met a big, huge even. I was so impressed that I often dream about the night. It was really great to take all the cold room of the store, polished smooth and cool. Only that there is a problem: I do not like tuna, it takes too much for me to eat, even the sushi (which I love!) do not prefer tuna. So that Pescioni was great, but inedible. Instead, my husband would also swim in the tuna, eat a bite. Every now bisonga also satisfy him, and then cook it. Usually what I do not like entering the house, much less is cooked.
Okay .. December 30 Massi came home with nine ounces of tuna, and for me to accept sti fillets to cook, even a kilo of oysters of Brittany. He played on the emotional ... evoked our honeymoon and the wall of Cancale, one behind the oyster market where you sit with your more than a dozen of oysters and lemon
modest sum for oysters that I even arrived in Italy ... dig the crops with tractors from the lagoon, there like that in front of Mont Saint Michel (pictured at the bottom is almost hidden by the haze on the horizon!) .. However I said that tuna was really a lot, maybe too much for two people (one and a half ...)
turns you turns thread is finished in half carpaccio with pistachios.jpg)
a piece steamed with chopped basil ...
.jpg)
Finally, I have a thread and encrusted with pistachio nuts, I toasted in a pan ... but I still have a piece (sig!) and then I encrusted erbe fresce...
di uno la foto sono riuscita a farla
quello ai pistacchi che era decisamente più buono infatti non è rimasto nulla.. l'ho mangiato anche io facendo i complimenti alla cuoca!!! 
a bit 'of years ago I was in Sicily by the parties of the Lidi di Noto, and a tuna fish, I met a big, huge even. I was so impressed that I often dream about the night. It was really great to take all the cold room of the store, polished smooth and cool. Only that there is a problem: I do not like tuna, it takes too much for me to eat, even the sushi (which I love!) do not prefer tuna. So that Pescioni was great, but inedible. Instead, my husband would also swim in the tuna, eat a bite. Every now bisonga also satisfy him, and then cook it. Usually what I do not like entering the house, much less is cooked.
Okay .. December 30 Massi came home with nine ounces of tuna, and for me to accept sti fillets to cook, even a kilo of oysters of Brittany. He played on the emotional ... evoked our honeymoon and the wall of Cancale, one behind the oyster market where you sit with your more than a dozen of oysters and lemon
modest sum for oysters that I even arrived in Italy ... dig the crops with tractors from the lagoon, there like that in front of Mont Saint Michel (pictured at the bottom is almost hidden by the haze on the horizon!) .. However I said that tuna was really a lot, maybe too much for two people (one and a half ...)
turns you turns thread is finished in half carpaccio with pistachios
.jpg)
a piece steamed with chopped basil ...
.jpg)
Finally, I have a thread and encrusted with pistachio nuts, I toasted in a pan ... but I still have a piece (sig!) and then I encrusted erbe fresce...
di uno la foto sono riuscita a farla
quello ai pistacchi che era decisamente più buono infatti non è rimasto nulla.. l'ho mangiato anche io facendo i complimenti alla cuoca!!!
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