Road Bike Birthday Cake

When the filling makes the difference ...... Curry Lentil

Summer has arrived in the middle, there continues to be so hot so hot that it becomes difficult to stay car, walking, go shopping, breathe and the only solution seems to be the sea ... thank goodness here at least not miss this !!!!! Manfredi continues to work and I still do not ... how do I take the holiday that I deserved because I do not take a vacation for a couple of years and although in the last time I shot a lot, can not say for sure that I was traveling for pleasure ... 'nuff said, I wanted to tell you about this stuffing, one might say that I know "booono !!!!!" Fragrant and tasty, it seems suitable for fish rolls, and I guess I will try it with the squid and then .. that's what I put in the thin slice of swordfish:

toasted bread crumbs with a few drops of extra virgin oil
onion
raisins
little toasted pine nuts 1 tomato
for about 6 rolls
mint, fennel, Prezzemolina
swordfish cut into small pieces

do cook the chopped onion in olive oil, add tomatoes peeled and cut into small pieces and a handful of grapes passes, let dry the cooking water and then add fennel wild chopped and pine nuts , with salt and pepper. Skip cubes of swordfish in olive oil and mint d the adjust salt and pepper and set aside. Preheat a non-stick pan, pour a few drops of olive oil and bread crumbs , a little salt and then toast. Mix all ingredients and stuff the slices of swordfish, pass the rolls extra virgin olive oil and sprinkle with some breadcrumbs, cook in oven at 180 degrees until bread crumbs
you will not be golden ...

Free Piano Music Sheets Mouthwash

We took advantage of days off to do a little Manfredi gitarella to Comino, a small island near Malta, which is reached by boat-ferry ... the photo speaks for itself, is the most beautiful place you can find in these parts, clean water and clean that makes you want to stay all days to soak and to tell the truth I have just done so now inseparable with our inflatable crocodile! The only drawback to exaggerated the density of people ...
Not having much in the pantry and fridge, I thought it was good to start using the organic vegetables that I had bought some time ago, so it is out of this tasty lentil soup, colorful and fast then I went with the rice Steamed long grain.

For 2 persons: 250 g lentils
decoricate be put in cold water an hour before starting to cook

1 onion 1 carrot 1

some celery 1 tablespoon curry paste extra virgin olive oil red pepper


salt 500 ml vegetable stock about
Mix the celery, carrot and onion, fry in olive oil and add the drained lentils, thin with broth and let cook for about half an hour. When the soup was almost done with the blender smoothie I have a small part, I added the curry paste and I adjusted the salt, I let it cook for a few minutes on high heat so that could thicken more ... is the perfect accompaniment, as I have already written, with preferably long-grain white rice basmati type, I used the brand that we carry in the photo below, and I must say it really really good but , takes the cooking is wonderful, and above all never becomes a pimp, but it keeps separate!!

How Much Should I Sell Gran Turismo For

The baba of bread with tuna

period of calm and Research, recently fired and I've just begun to breathe, perhaps it was a decision too fetched, but I think that health is prima di ogni cosa..e negli ultimi mesi tutto si poteva dire tranne che stavo bene, penso di conoscere a memoria tutti i segni del muro che sta di fronte al mio tavolo di quante volte l'avrò fissato!!!!!Pazzia o forse malessere, non lo so, ma l'unica certezza è che adesso sto meglio...e per il momento mi basta questo, poi qualcosa di sicuro accadrà, troverò un nuovo lavoro e questa volta starò più attenta a determinate peculiarità!!!!

Da tempo ero alla ricerca di una ricetta che potesse dare alla luce un buon babà in maniera veloce e senza dover fare tante lievitazioni, che io adoro ma che nel periodo in cui ho fatto questi babà non potevo permettermi, per la ricetta vi rimando a quella originale , anche perchè il blog in generale merita davvero...a presto e grazie a tutti quelli che anche nei periodi in cui non sono partecipe alla vita sulla rete continuano a seguirmi e scrivermi, ma purtroppo i periodi brutti ci sono e quando arrivano annientano tutte le relazioni, tutta la voglia e la passione..buonanotte!!!!!

What Does The Cervix Feel Like In Mensturation

Chitarrine

Il fatto di avere a disposizione things so good, it makes me happy, I love good food and above all I like to know the origin of the products they use, the plate acquires a completely different charm, another poem, a tomato that tastes like tomato can really upset me and give flavor and strength a plate .. become familiar with this island and Manfredi found me even the gardener of trust already own one that produces good tomatoes from the burning sun of this small land in the sea, small onions and red ... then obviously can not miss my touch: Capers .. scattered p er the island, so I started to collect them and salt them, really special, and oregano, which I found by accident when returning from sea a whole expanse of the pungent scent of oregano, sin which is already in flower!! Tuna then do not talk about really excellent, a red brick that leaves little room the words and the desire to eat! In short, the Instead of pasta are chitarrine that eventually all are also the most expensive dish well 4:50 euros for 250 grams, but what it was worth it .. but the tuna here in Malta is at least 10 euro unless in Palermo, I paid 350 g of tuna 4 euros ....

For 2 people I used: 200 g of tuna

3 tomatoes
olio evo
sale pepe e origano poco
cipolla
capperi
menta

Il procedimento potete anche immaginarlo, ho fatto un soffritto con la cipolla ho aggiunto il pomodoro, ho lasciato che appassisse e ho unito il tonno ho sfumato con vino bianco, ho aggiustato di sale e pepe ed in ultimo ho aggiunto la menta, se volete far risottare la pasta nel condimento, non fate cucinare eccessivamente il tonno rischierebbe di diventare troppo stoppaccioso !!!!

Multi Colored Bow Tie Pasta

A qualcuno toccherà pur scrivere, visto che Michael pretends to work in Malta and we recycle the old recipes of his personal blog and Manuela has just finished playing at the sous chef, and something tells me he will not post any time soon.

Two things I would say the first is that we have seen the movies that came out a film called "Off the Menu", Script !!!!! We were here first! For the series we are not to have been copied, but THEM ... plus we saw the trailer and there is no 'pleasure! So do not even look at the movie! Or at least we will not give money to anyone to watch it.

end of the communication service. The other thing I wanted to say about the recipe. In truth è una ricetta acquisita , la proprietaria è Francesca , meglio nota come fiordizucca . Meglio, l'idea di accostamento ed abbinamento, geniale, come molti dei suoi accostamenti, è sua; quella che segue è la mia interpretazione. Ciò che non eguaglierò mai è la sua bravura fotografica.... per cui accontentatevi!

Tiramisù al tè verde Matcha! Lo potete fare sia in modalità al bicchiere (anche finger) come la foto in alto, oppure al piatto sia mono porzione come la foto in basso, che nella maniera classica in teglia: la cosa importante è che spolveriate solo poco prima di servire.

For the biscuits:

60 grams of flour 00

20 grams of flour strength (Manitoba) 4 eggs

100 + 25 grams of sugar

25 grams of sugar

Mix 25 grams of sugar with 25 grams of sugar and set aside. In

planetary mount whip 2 whites until stiff. In

planetary whip fitted with 4 red and 2 white with sugar. When the mixture is fitted to incorporate the flour.

Then incorporate the whites beaten stiff.

Put the mixture into a piping bag and then form of the ladyfingers on a plate covered with greaseproof paper, sprinkle with the mixture of two sugars and bake at 160 degrees dry for at least 15 minutes. The cooking time depends greatly on the thickness that gives the biscotti.

For the wet sponge:

100 ml maraschino liqueur

150 ml mineral water

2 tablespoons matcha green tea

Combine liquids and with the help of a whisk to incorporate the match. The operation is essential not to form lumps, so the mixture is milled until no lumps and green tea is completely dissolved in the liquid.

For the mascarpone cream:

500 grams mascarpone cheese 110 grams sugar 4 eggs

80 grams of cream

In planetary mount whip until stiff i 4 egg whites. In

planetary mount whip the yolks with the sugar, then add the mascarpone until it swells and becomes a smooth cream. Meanwhile whip the cream, must become "lucid", or as others say must be semi-assembled. Then add the cream mixture into the planet and continue working. Mix the cream off the planet and incorporate by moving down the egg whites on the other previously mounted snow to the mixture of mascarpone. Place in a piping bag and keep refrigerated.

Now assemble the cake for dipping the ladyfingers well but do not overdo it, then a layer of cream, then again in the Savoy and then again last cream. Complete all just before serving sprinkle with a mixture of green tea matcha and powdered sugar.