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Old Fashioned Cake Chestnut and heartfelt thanks to Raravis

There are recipes that become part of the traditions of famigllia, almost not there to notice. The prepared once, like, the resurfacing and before you know it is made account, become a family tradition absolutely indispensable.
And 'what happened to me with this wonderful creation of Raravis, alias Alessandra Gennaro tourist menu, inspired by another that simply heavenly cake Nigella Lawson has pulled off this masterpiece of confectionery.
I've proposed for the first time at dinner when I celebrated my 45th birthday, I've redone to celebrate my Papito and an aunt, a birthday two days away, and since then this has become the cake with which to celebrate their birthday.

We have just celebrated this weekend, but since we were in many and all quite tasty, I increased the dosage. Always prepare this cake the day before, giving them time to settle down and get wet because the base at the right point.
It 's a dream ...

Raravis gave the doses to a dish 22 cm in diameter, found in his blog at the link I indicated, I will have increased to a baking 26. I also increased the doses of cream and brown in the base, both in the ganache: I did it last year by accident, the result was excellent and since these are the doses that I follow. Moreover Alessandra docet: she creates recipes that change regularly, why not follow the teacher? ;-)

And here is the wonderful

Old Fashioned CHESTNUT CAKE
http://menuturistico.blogspot.com/2009/11/old-fashioned-chestnut-cake-e-le- mie.html
Serves a tin of 26 cm in diameter.
For a tin of 22 cm in diameter, go to the tourist menu link above.
all notes are Alessandro Gennari

For the base: If you want higher, follow the directions of the base of Old Fashioned Original . the batter of this cake-the one with the chestnut-Old Fashioned is different from the original, essentially because it has less flour. The addition of the purée into the mixture helps to weigh it down, so despite the (little) baking powder and egg whites will not grow much and, especially, is very soft. It goes without saying that if you use a pan smaller than the one I used, the cake will remain higher, but the "brittleness" is the same. Therefore, if you decide to use this base, you do have to make two cakes, because if he does one and cut in half, there is the risk that crumble, but the mathematical certainty. But nothing prevents you from using the basis of true Old Fashioned and fill with ganache this: by the way, with its original base is higher and "to effect". However, if you want a more low, as in this version, take:



350 g chestnut purée (165 if you want to keep the proportions of the original version of Alessandra)
165 g chocolate (50% to 70%, depending on how sweet you want it)
165 g of butter

6 medium eggs 50 g flour 1 teaspoon
baking powder 2 tablespoons sugar


For the ganache cream brown :
325 g of dark chocolate
500 g of fresh cream is not installed (you can even drop to 400 )
400 g chestnut purée
1.5 teaspoon of instant coffee
1.5 teaspoon rum

Prepare the base: chop the chocolate, do it in a double boiler melt the butter into cubes.
Whip the egg yolks with sugar and, when are foamy, add cream and brown.
As soon as the chocolate and butter have melted, remove them from the water bath, stir to mix well, let cool slightly, then pour the egg mixture and brown. Get back to mount and, finally, add the flour sifted with baking powder.
Mix well with a spatula.
Whip the egg whites until stiff, not too much soda and incorporate the basic compound. After you make two cakes, preferably with a zipper and 26 cm in diameter, lined the bottom with parchment paper and butter the edges: Then, pour half of mixture into each and bake at 180 ° C for half an 'Oretta.
Let cool well before you transform, because the dough is very soft and cold when not completely crumble.


Meanwhile, prepare the ganache Cream Brown f ate melt the chocolate in a double boiler. It is completely melted, add cream and mix well with a whisk, so you have a mixture quite dense. United soluble coffee and rum and let cool mounting with electric whips. I used the Kenwood for about ten minutes, do not worry if you do not mount a lot, because the next step in the fridge will make it thicken as it should. However, when it is cool, add the chestnut puree, and mounted a little '.


Assembling the cake: s and have a ring cake, you should use that. Otherwise, you can always serve as a hinge of a mold, in this case, the non-misshapen cake that will have to be based on the cake. (I have not used neither one nor the other and I have always mounted "free hand" and has stood quietly - Mapi)


Make a layer of ganache on the surface of the first cake and be careful here: since the ganache, in this production stage, is still soft, put a little in the middle of the cake, and spread it with a spatula, taking care not to transshipped. Then, put everything in the fridge, the cake and ganache.
After about three hours, you will see that the cream will be much firmer, but will remain soft. Leave it at room temperature for half an hour, then continued with the assembly: if you see him on the first layer of ganache cake is not very high, spalmatene a little '(I max calculation as a finger thickness: it is too high, does not hold the weight of the second cake decoration and later). C oprite with the second cake and strokes all around the ganache. Based partly out of the fridge, no problem.


Decoration: or so, alone, or with marron glacé and powdered sugar. If you want to prepare for the Christmas holidays, also a gold leaf chopped here and there doing well.
Beyond the length of the explanation is simple.
Alessandra Gennaro Genoa


The percentage of cocoa in chocolate is variable, for these reasons :


1. if you use chocolate from 50% to 60% cocoa, you will hear more about the taste of chestnuts, but the cake will be slightly sweeter. Unfortunately, in this case, you can suggest to reduce the sugar, as in the Old Fashioned, because there is only one tablespoon, officially (everything else is in the cream and chocolate-brown and a little 'in rum) . However it is not as sweet as the real one.


2. if you use a chocolate with a 70% to 72% cocoa enhances the taste of chocolate, at the expense of that of the chestnut, but it fades very sweet. In this case, you can use brown glacè as decoration, the to "recover" the leitmotif of the chestnut, who still feel, but not as predominant flavor.


3. than these percentages of cocoa should not go, because the cake would be too bitter and would cover the rest.


Alessandra

Did You Use A Table Topper Reception 2010

AC

Niu Lizard - Oratorio SMV 0-3

second challenge of the home half of the season and second consecutive defeat similar result with the first leg, even with a very different performance.
Niu Lizard protagonist of an uphill climb: partial 1-7 for guests, and now time to find out suitable countermeasures. Restart the game with the locals who, carried away by the good example of the captain, both in attack as in defense, are shown immediately below 7-8. Now is the SMV to need a break step and attachment to a substantive exchange with some equilibrium to the new tear function dall'SMV showing effectiveness in coverage and replayed, with the complicity of our mistakes. first set 0-1 which is the prerogative of the guests and the second part of the race which we are able to everything and its opposite : we can take 4-5 points of margin, subject to recoveries, finishing fourth in the other -5 points, meet again with recovery. It is not necessarily this order, but in essence it is a Niu Lizard continues to go AC and good fielding plays and precision when being ON interrupted by bungling and neglect if at OFF .
SMV he can make his own set showing more continuity and a number of solutions also caught between the elements of the bench. 0-2
Third fraction characterized by change, which takes advantage Niu Lizard early stage and seems able to handle the treasure won with merit. A few points the conclusion of the set with guests who slowly and inexorably points gnaw and scratch certainties of local thrilling final in which we are stranded on 24-22, a whisker away from the well-earned wins in that set that could re-open the games. Niu Lizard that is no longer able to find solutions in attack, losing all of a sudden quiet in receiving and passing the two set points in its favor to be possible on match point 24-25 . restored parity for the 25-25 and opportunity for a counter-break which blends with a good attack and an attack on guests' wrong premises. 25-27 0-3 and all in the shower ... indeed many still in a bit field to dispose 'of nervousness of the bitter conclusion of the race. [pictured in the margin: "When the power fails "]
SMV and deserved defeat that leaves at an altitude of 19 rankings in the past temporarily Lonato (18) stopped by Palazzolo (10): 3 coveted ranked passing from -3 to -5, which suggests reasons for letting go the championship standings going through game after game .
next Friday 4/3/11 the challenge against Lioness away to Village Prealpino (BS) : After replicated the results of going negative hope to be able to repeat the positive ones!

Buy Bulk Chicken Wings 44130

ravioli with aromatic sauce of dried fruit and hamburger ... because nothing is as it seems ...

My Daddy with age has become a bit 'deaf.
the thing itself 'there is nothing strange, but sometimes led to scenes of tasty family still laughs at that. As a few years ago, when on Christmas Day has decided to call his friend to congratulate him. He took the phone, tried the number in the phonebook, the phone rang and waited and then, when he replied, unsure if the person at the other end of the line was his friend, he asked: "Excuse me, are you happy?" .
We started to roll in the floor laughing at once, imagining various answers to the big question. Him, maintaining his dignity as he could, he continued the conversation (for the record: he was not happy ...).

last episode of the (st) reindeer Carnival, with the theme "Nothing is as it seems, for the Supper of the Pranks of all the friends who have followed. Yesterday Flavia brought the amazing meatballs sweet sweet sauce with lots of associates, and today I propose a sham and a fake second main course: both are sweet.
then with the second recipe, I take the classic two birds with one stone by participating all'MTChallenge of February on the meatballs.

RAVIOLI SAUCE WITH SWEET AROMATIC
From Italian Cooking , February 1996

for about 30 ravioli:

250 g flour 00 g sugar 50

2 eggs 2 tablespoons rum
a pinch of salt

For the filling: 250 g
total of apricots and prunes
total of 100 g walnuts, almonds and hazelnuts
4
ladyfingers 2 tablespoons amaretto liqueur

For the sauce :
butter
cooked wine
crumbs panbrioche

almond essence of vanilla essence (the original recipe calls for 1 / 2 teaspoon of vanilla extract ... O_O)

Prepare the dough for dumplings: Mix the flour with the lightly beaten eggs, powdered sugar, 2 tablespoons of rum and a pinch of salt, resulting in a paste similar to that of talk. Wrap in plastic wrap and allow to rest for at least half an hour.
Meanwhile mount the mixer and mix the crumbs panbrioche. Set it aside in a bowl.

Prepare the filling : metttere mixer in the dried fruit, biscuits and liqueur amaretto and blend.

out the dough into thin sheets, cut into disks with a diameter of 7 cm and cover it with a hazelnut filling and fold in half moon.
Boil and drain the ravioli by hand as they are afloat.
Season with a sauce made with hot melted butter in which you have dissolved a teaspoon of cooked wine, a few drops of almond essence and few drops of vanilla essence.
panbrioche sprinkle with crumbs, which mimics the grated Parmesan, and serve.

With the filling may advanced, then you can prepare these delicious

BURGERS NUTS
From Italian Cooking , February 1996

For 4 burgers :
250 g total apricots and prunes

100 g total of walnuts, almonds, hazelnuts and dried figs 2

4
ladyfingers 2 tablespoons amaretto liqueur (I used Grand Marnier)
1 egg (I have not used)
butter
brioche bread crumbs

For the sauce "ketchup" and to :
Total 300 g of raspberries and strawberries 100 g sugar


butter 4 golden apples

Go to the soft sound of panbrioche, to reduce to fine powder. Keep it aside. Then put in the mixer
dried fruit, biscuits and liqueur, resulting in a dough. Divide into 4 equal parts from which to obtain the 4 "hamburger."
Sweep in beaten egg and then in crumbs panbrioche, and brown them briefly in butter (I have them without egg and breadcrumbs and browned I liked more).

Meanwhile prepare the sauce, ketchup : Put the berries and sugar in a saucepan and cook until a sauce, which is passed through a sieve to remove seeds.

Prepare "French fries" : peel apples, cut into wedges, turning them so that they resemble slices of potato and cook in the bubbling butter.

Serve "burgers" tassel with ketchup, along with "pommes frites". With this recipe

all'MTChallenge participate in February on balls and accessories. :-)

Rat Terrier And Poodle

Mince Pies with orange marmalade, carrot and cardamom

Another week, another migraine attack. : - /
This time, fortunately, is lighter, but it's annoying enough to stop me from thinking clearly and that I desire the arrival of summer.
always summer is the time when I'm better than ever and already starting to regret the initial chill, which are all too soon for a Sicilian transplanted to the north.
I still remember the trauma, psychological thermal even before that I suffered a few years ago, returning from Greece in mid-September in Athens it was sunny and a wonderful warmth (38 ° C with dry air, was really well), while landing I waited for the rain in Milan and 15 ° C and from that day the temperature continued to decline inexorably. That abrupt transition from summer to winter was a real blow for me, I had to proceed in haste to the change of season, but then and there I will not be fully into account, I understood it abruptly in March the following year, a Saturday morning, putting in place of freshly ironed shirts. I looked in the closet and I realized that a number of summer clothes were still there, ready to be worn, as if the change of season I had hoped to put them yet. It was then that I realized what I had not accepted the arrival of winter that year, and smiled to myself thinking that shortly thereafter was that the spring and summer was approaching.
Since then, every year I make a lot of attention when I put the clothes in the summer, and above all try to put myself in a state of mind to accept the winter as part of life, when the cold I'm sure that triggers the migraine crisis, the desire to emigrate to Florida is felt more alive than ever ...

But we move on to today's recipe: jam tarts are trivial, but perhaps because I thought I attributed them to Florida as English Mince Pies. I've stuffed with the marmalade of carrots, oranges and cardamom flavor and color as the hot summer, and I consoled by munching a cold thinking about that summer is coming.

MINCE PIES WITH CARROT MARMALADE, ORANGE AND CARDAMOM

For the pastry: 250 g flour

125 g butter 80 g

sugar 1 egg 1

pinch of salt grated rind of 1 lemon

For the filling:
marmalade carrots, oranges and cardamom

Prepare the pastry: making a fountain with the flour and salt, put the cold butter cut into cubes and rub it between your fingers to soak the flour and create crumbs. Add the sugar and the grated rind of lemon, make a hole in the center and pour in the egg slightly beaten.
Mix quickly with your fingertips and as soon as the dough is piled into a ball and wrap in plastic wrap. Put the dough in the fridge to rest for at least 4 hours, preferably overnight.

Roll out the pastry to a thickness of 3 mm and using a cutter to cut discs with a diameter slightly larger than the diameter of the mold for tarts. Place the disks in the molds by gently pressing the center to get in shape and put into each tartlet 1 heaped teaspoon of jam.
remix the pastry scraps, roll out and cut to 3 mm with a star-shaped cutters so many stars as there are tarts. Place each biscuit on a tartlet. Refrigerate for 30 minutes, then bake in a preheated oven at 160 ° C for 20 minutes.

Cool on a wire rack before serving.

Hair Creatine Companies

Gorgonzola and walnuts in a spiral of pastry, with beer jelly and chestnut honey

When a dish has a name so pompous, 9 times out of 10 is a non-prescription.
This is one of those 9 times. :-D
It 's also a recipe for "recycled" in which I used the dough from rimastami endive cannoli and a slice of sandwich bread with yoghurt and jelly beer ready before Christmas.

Gorgonzola and walnuts in a spiral of pastry, with beer jelly and chestnut honey
(non-prescription)

pastry made by other preparations

Gorgonzola walnuts
pancarré
jelly beer
chestnut honey 1 egg

Pull the dough to 3 mm thick and cut into strips 2 cm wide.
Grease and line of steel wheels and 8 cm in diameter and wrap the strips of pastry, cannoli obtaining the kind of wide and low, brush with a little beaten egg and bake at 200 ° C for 15 minutes. Let them cool and remove them gently.

take many slices of bread as there are spirals of dough and cut to a diameter slightly less than that of spirals.
Place each slice of bread into a spiral and sprinkle with a teaspoon of honey chestnut. Working
gorgonzola in a bowl until it is creamy, then with the help of the sac-a-few with the nozzle flat cannolo fill each pastry.
completed coarsely chopped walnuts and a spoonful of jelly and serve beer.

Do Invisible Nose Studs Work

bad game ... sometimes a disaster!?

Niu Lizard Ghedi - Violin 0-3

First day of second round and a home-Niu that challenges the Lizard bogey Violin than that leg comes in full force and with some graft in the female group. Start
difficult race for the premises, now in difficulty in receiving, the service on the jump, as the service float: it is not a single problem which easily remedied with proper coverage, but the errors that affect even those who usually is much safer.
Often it is not ace, rather ace dirty : playable result a few balls to the shortstop and our choice for the attack that it loses effectiveness and unpredictability.
The Violin, by its par, fielding his usual determination, shows a good neoacquisto to dribble, accuracy and application in defense and reconstruction phase, in addition to the usual impetuosity in attack. A first set of
troubles, run-up, always seeking the remedy, the solution to try to chase the remaining hopes of hooking on time and inexorably lost by sharing of merits and demerits of our opponents. 0-1
second half of the race again in the name of the commutative property: changing field and interpreters, but alas, the product does not change by reversing the order of the factors ... inertia of the match unchanged. The difficulties are the same, although no resounding "Filotto" of points lost, errors that are repeated systematically and, in addition to not facilitate the ability of some to express a minimum of play, carry a certain amount of unavoidable nervousness mixed with despair. 0-2
Guests who do not soften and have, indeed, the merit of never losing the compass and maintaining high voltage and healthy competitive nastiness. Beginning of the third set with a humiliating 2-8; a surge of pride us back on track temporarily to 12-12 and balance that lasts up to 17-18 when the guests proceed to sea on to close with 20-25. 0-3
deserved defeat for a game unexpectedly with a one-way Niu Lizard , after wandering the latest performance and pulsing, complicated things and can no longer find the key to the problem. also regrettable and especially for the few supporters and friends present: if there may well be a defeat (also 3-0) is not the way it is to be gained "burning".
outcrop some questions, but we are certainly not a mediocre team in the field of view: one of our strengths is a unified group and enviable, and it is easy to remain united in victory, the real test bench are the bad beats like that just passed ... let's start from an axiom by unarmed simplicity reception impossible without trying to play! The last
performance was comparable to the first round to PalaSMV , but then there were many extenuating circumstances, all onset absolute, and numerous innovations in the field with the objective difficulty to automatically find and positions. Whether it's a curse of the first race? Well ...
The Violin "has them play" but paid for this duty, we hope to start the next call for the test of appeal: home next Thursday to challenge another disappointment of the first round, 's SMV back from a 0-3 to the unbeaten league leaders mindful ... the outcome of the first leg of the imperative is to reset, not to mention, but shaking off uncertainty and negative feelings to better face a race that promises to be exciting and certainly challenging.

Bathmatswithoutsuctioncups

sweet semolina gnocchi alla romana ... because nothing is as it seems!

The Karate instructor's job has its good risks, but these are not related to the danger of strokes to dodge, no: for all those good trainer is prepared and in each If during competitions, races and tests the strength is calibrated to do evil. The real problems however, in my opinion arise when you have to laugh and you're forced to hold back. There's bad risks, there are times when in my opinion touches stroke.

As has happened to the Master of Karate Pulcetta, my lovely niece.
The Pulcetta, a tuff of 6 years with the quicksilver on him, he started doing karate last year, along with his mother and brother. They arrive at the gym all three, separate a few minutes to changes in their locker room ("aunt because he is a male , not a change can come with us that we are females !!!") and then found all three to the lesson.
One day the Master came to mind to do individual interviews with students to test the seriousness of their commitment, and when it came the turn of Pulcetta she looked at him in the eye and said very seriously: "I like coming to Karate, but you know, I have commitments ... I do everything to come, but sometimes if you happen to not make it you have to understand me, because I have my schedule ...".
Now, if I had been in place of the Master, or I would burst out laughing , or I would have blown a vein for the effort. Apparently the Master has trained no fewer blood vessels of the muscles, because it seems that has not made a turn, but I also include the effects of laughter held between the risks of the trade.
The thing seemed over there, but on reflection should Pulcetta above, for a few days later, talking about the fact that we must respect its commitments, he explained: "You see her aunt, for example, if I have a pizza party with the Karate and someone invites me to a party, I have to go to pizza, you know, I made that commitment to me even before I was and I have to respect. "
Far be it from me to dissuade similar purposes: first, imagine this peperino the joke ready in ten years, I much prefer that you get used to prefer the output in a pizzeria of unspecified parties, where Heaven only knows what could happen, and then a girl who puts on pizza all other commitments promising: maybe qualcosuccia aunt took ... :-D

Let the (st) reindeer Carnival: as you know the theme is "Nothing is as it seems, and after the dome Flavia yesterday, today I propose the sweet version of a dish which is usually salty gnocchi alla romana.

semolina gnocchi alla romana DOLCE
From Italian Cooking, February 1996

For 30 dumplings about:
800 g milk 250 g semolina

200 g cream Fresh
50 g sugar 4 egg yolks
(I made 2)
2 tablespoons Grand Marnier
1 vanilla bean (seeds)

butter crumbs panbrioche
salt

For the sauce: 100 g
white chocolate
100 g fresh cream
1 egg (I did not put)
1 tablespoon rum

Prepare the gnocchi: Boil the milk with the cream, sugar, seeds of vanilla and a pinch of salt. Throw in the semolina, stirring constantly and cook for 10 minutes, stirring constantly.
Remove from heat, incorporate the egg yolks and Grand Marnier and spread the polenta so obtained on a buttered plate. Allow to cool completely.
Using a pastry cutter cut into disks, which are adjusted gradually in a greased baking dish butter.
Sprinkle with a knob of butter and brioche bread crumbs and grill in the oven.

Meanwhile prepare the sauce: chop the white chocolate and place in a saucepan with the cream, rum and egg yolk (egg yolk I have not used). Warm water bath to working with a whisk to combine ingredients and whisk until sauce get a semi.
Pour over baked gnocchi and serve immediately.

A Monday to Ale and Dani !

Free Kates Playground Poka Dot

sliced \u200b\u200bbread yogurt

The weekend just ended was marked by me for a migraine headache of mine, which unfortunately I have not yet recovered.
The positive side of these attacks, however, is that force me to engage in activities that develop heat, as this is the only factor that can mitigate the pain.
This means that I have disposed of the pile of clothes to iron and then, looking for more heat, I thought to prepare a nice sandwich bread, perfect for morning breakfast together to jam.

The recipe from which the game is one of the most versatile known, that of croissants, yoghurt Anna Calonaci old forum signature of Italian Cooking.
All it took was to reduce the amount of sugar and yeast (I always prefer to use a little brewer's yeast) and the procedure varies a little, to get a delicious sandwich bread. If you want to prepare a brioche, just increase the amount of sugar in a spoon.

I then blessed with a wonderful Caccavella craft the perfect Cutter made by the holy hands of George, husband of Valerie and one man who was born free from constraints, it was found at a certain point on a Cabbage rump that has inspired the delicious rolls. :-)

him and I dedicate this lovely Valeria

sliced \u200b\u200bbread 'YOGURT
Anna Calonaci - Monteriggioni (SI)

500 g of flour 0 (or 250 + 250 0 Manitoba),
12 g of yeast, equivalent to 1 / 2 cubes (better still use 1 / 4 of cube) 1 tsp
sugar or barley malt,
80 g of water,
30 g soft butter pieces,
250 g of natural yogurt at room temperature,
8 g of salt.



Mix water, yogurt and sugar or malt and dissolve the yeast. Add flour and salt and knead until the 'dough becomes smooth and elastic. Add the butter and work again, the dough should be soft but not sticky.
Cover and rise in a warm place for about an hour and a half to two hours (even one hour in summer).

Take the dough and knead briefly, then spread on the axis dusted with flour to obtain a rectangle as long as the mold and off about three times the width of the mold (the mold is my 10 cm wide, so I made a rectangle long pasta such as mold and width of 30 cm).
from the long side roll up and store the roll with the flap down into the mold of sliced \u200b\u200bbread well buttered. Close the lid (butter, too) and let rise for an hour.
Preheat oven to 200 ° C and bake for 50 minutes the sliced \u200b\u200bbread.

To obtain the typical sandwich bread crust soft immediately remove it from the mold, wrap in a clean tea towel and toss it into a plastic bag. Let it cool completely, even overnight, then slice.

Given the high humidity and the absence of preservatives, the slices should be divided into portions and freeze them for family consumption, otherwise likely to become moldy after a few days.

Value Of Knightbridge Porcelain Doll

You can read the lines of the hand or in your Past faces hanging intorno_



From that when something foreign and divided them at the same time they were filled with a feverish need to discuss much with each other. They spoke of more mundane events with great prolixity. A sense of anguish catches them when silence fell between them. Discuss at length where they came from the gray clouds that stretched across the mountains, that time would have been the next day, why the water appeared in different colors in different times of giorno_.
A. Schnitzler_ Dying

Teckdeckonlinemathgames

We ... IN WAKE!

San Martino della Battaglia - ASD Niu Lizard 0-3

Niu Lizard that confirms pirate and wins a clear victory and three other beautiful places that allow to reach the halfway point, the fifth Violin stopped at the expense of the unstoppable march of Piadineria leaders.

Niu Lizard still wake ...

of St. Martin in the tent down in a three-pronged showing compactness and safety found at the exit from above: the initial balance lasts only until midway through the first set, aided by a certain difficulty in closing the attacks el ' attention of local defense.

guests who manage to take off: including the need to change the stroke and the area of \u200b\u200battack, often using more unmarked striker the first half of the race is dominated Niu Lizard 1-0

Part with leitmotif similar: in the greater attention and promptness in coverage, perhaps due to the objective difficulty of the dive that deep slip stops everything, decisive and tear that is consumed with the rotation with positive Majda service, good to avoid the error after the second service ace and some lovely pics too. 2-0
Third set and space for second-line with very basic training Renewed in directing a young shortstop with the number 13 that received dall'Ova the bench, is now leading with a touch of wry second intention, juggling with one hand and struggles to conquer network.

Niu Lizard who manages to get the better even in this difficult situation, albeit with a bit more difficult, due to a sextet and positions in the field unless proven: as evidence of greater concern in determining the areas coverage and do a rotation. 3-0 token presence Dani merited also starred in a couple of good defenses and Nico nell'inedita as like-free: there is only entrance to Dalila, which should give a malaise that even chocolate and a dose of acacia honey can be remedied.

The twins Waka Waka

End of the first round and provisional budget which sees Piadineria all look down, with the Chiesanuova it is only trying to keep up, just off the third place so much that we like is the prerogative of the Lonato, the protagonist of an exploit positive after the defeat of Ghedi, followed closely by SMV, Niu Lizard and Violin.

Nine matches, five wins and four defeats , three of which accrued in the first four days: the return so it opens with a series of "confrontational" that could prove decisive in breaking, positively or not, the current balance. It starts with more opportunities to ransom and the healthy desire for revenge , beginning with the challenge of home Thursday, February 17 against Violin , hoping to wrest some point more than the outward without forget that ... the accounts are made at the end! Accomplices

discourses emerged in the post game beer in front of burgers and pizzas, tickled curiosity and the susceptibility of our esteemed filmmakers, we can only give the green light to a new poll (located on the sidelines until March 31) "vote the ball handler / dribbler with you the most feeling "... collegiate reaffirming the purpose of the initiative, and a vote is an expression of preference rather than absolute value.

We want those kiwi?

last note of color, hear the indecipherable polyphonic and motto drive urging of S. Martino, after "uncle ... moss" dell'SMV el ' "ohhhh ... ciccio" of Lonato, kicks off the campaign to explore a new for us.

The current candidates are:

1) already used the "pruning fésssss"
2) something with "Niu"

3) the new entry "zizetò furbisetò" that could make it hard for non-native

4) "... they want those kiwi" that could make it hard for anyone

accepted proposals ... to be delivered here or to the secretary asking the twins waka waka .

Is A Hiv Test At 7 Weeks Reliable?

cannoli, cakes and puff ... but nothing is as it seems ...

When Ale at Christmas contacted us (me, Stefania , Annalù & Fabio and Eli / Fla ) to found the group of (st) reindeer, none of us imagined that working together would have been so successful, and I'm not talking about success in material terms (visits to the blog, followers, etc..), but something more deep.
Yes, because there was already behind the initiative in starting a friendship that is narrowing more and more, and correspondence that was born from the beginning to coordinate and share ideas and recipes, has multiplied and become more and more dense, so we opened four mail at once, all with the same recipients, where we tell all the latest pranks to the minor son of debating on the Two Chief World Systems.

Occasionally one of us tries to bring order to chaos in the up and the topics that intersect and opens a new mail with the declared intention to use that one and only match for the recipes. In vain, however: three-time responses and fall back into the mix of kitchen and private life, because basically our lives are not separated from the kitchen and the blog is an excuse for us all, an outlet, and not an end.


I believe that all this has been well received outside of our group because we have had requests to expand this to other team mad. At the end of the experience of Christmas we asked our followers to imitate us, because human relationships that are born from the collaboration are beautiful and enriching, but if instead you prefer to set up a group to work with us, lasciatecelo said in the comments. We are trying together to design a solution that is optimal for all the discussion is still ongoing, but we will certainly know.


In the meantime, enjoy this trio, dedicated to you.

Cannoli endive
From Italian Cooking, February 1997

For 6 persons:
6 heads of endive *
500 g puff pastry, even when frozen
200 g cream (I have not used)
150 g ham 120 g fontina


70 g onion ½ cup red wine (my addition) 1 egg

parmesan butter


olive oil salt pepper



* I recommend doubling the heads of Belgian and cut each in 2 / 3, so more consistent to have a heart for the "cannoli". The Belgian remaining can be used for a tasty salad oranges.
Clean and wash the heads of envy, drain them and cut them in half lengthwise. Cored little digging to the center, in order to get the grooves.
Chop the onion and place in pan with a finger of water and a little oil and cook until water evaporates and the onions begin to brown. Add at this point the heads of endive, salt, add a ladle of water, cover and let simmer over medium heat for 25 minutes. Then remove from the cooking and cool them.
At this point the original recipe says to combine the cream, I wanted to taste more "male" and I replaced with red wine. Whatever you decide to do, combined with red wine gravy or cream, salt and pepper and restrict it becomes a syrupy sauce. Whisk and set aside. I also added the hearts of endive.
mixer to chop the ham and fontina cheese with 1 tablespoon of Parmesan cheese to obtain a homogeneous mixture. Creating 12 equal balls, elongated and close in the heart of each of the heads of Belgian media now cooled.
Roll out the pastry into a rectangle 3 mm thick, cut in 2 cm wide strips and wrap around each clump of Belgium, obtaining the cannoli.
running them as a plate lined with parchment paper.
Brush with beaten egg with 1 tablespoon of water and bake in preheated oven at 200 ° C for 20 minutes.
cannoli Serve accompanied by their sauce.

millefeuille RUSSIAN SALAD
From Italian Cooking, February 1990.

For 10 people: 600 g
frozen puff pastry into 3 rolls
400 g mayonnaise

potatoes 150 g 100 g frozen peas

100 g carrots 100 g fresh sliced \u200b\u200bfontina
100 g cooked ham slices
3 gherkin
2 slices of pickled pepper 1 egg

vinegar
cherry mustard butter

salt

Thaw puff pastry.
Prepare the potato salad: scrape the carrots and reduce them into small cubes, peel the potatoes and reduce them into small cubes. Boil the vegetables separately, making sure to boil the potatoes in water acidulated with 1 tablespoon of vinegar. Al dente drain and cool them well, put them together in a bowl, add cucumbers and peppers in small cubes, mix well and add 200 g of mayonnaise.
Unroll dough and place the thawed puff pastry on three different plates with butter. Prick with a fork and brush with a little egg lightly beaten with 1 tablespoon water.
Dip them in a preheated oven 250 ° C for 15 minutes, remove from the oven, put a weight for a few minutes if you are swollen, then remove the weight and make them cool. Even the edges and cut three equal rectangles (I preferred to prepare a lot of mini puff pastry long 10 cm wide and 6).
Arrange on a plate, a rectangle of dough and cover it with half of ham, then half the cheese and half potato salad. Put on top of the second rectangle and do the same. Then cover with the third rectangle of puff pastry.
Spread the remaining mayonnaise on the side of "puff pastry", decorated with tufts of mayonnaise on which laid the cherry mustard and serve.

PASTICCINI FROSTED CHICKEN
From Italian Cooking, February 1990

For 8 persons:

300 g milk 150 g chicken breast
100 g fresh cream
20 g flour 00 g butter 20

8 g gelatin 1 egg white

ketchup
pistachios
salt


Blend the chicken breast in a food processor, add the cream, egg white and half a pinch of salt.
past in a bowl and knead with a whisk until become thick and fluffy. Then put it in the sac-a-few plain nozzle with 1 cm wide and dump the mixture in tufts (pastries) on a plate lined with parchment paper.
Go in conventional oven preheated to 200 ° C for 10 minutes.
Heat the milk and soak the gelatin for 5 minutes.
In a small saucepan melt together the flour and butter, mix with hot milk to the roux is dissolved when the squeezed gelatine, salt and simmer the sauce for 5 minutes and let cool, stirring from time to time because not make the film on the surface, until it begins to "pull".
Arrange the "cakes" chicken on a wire rack spacers; place the wire rack over a baking tray and cover them thoroughly with the sauce, keep aside 2 tablespoons.
Dilute in 2 tablespoons of this sauce 1 teaspoon ketchup, put it on a croissant done with greaseproof paper and decorate the cakes with a flourish of pink sauce.
Finish with pistachio half peeled (you blanch them for 30 seconds, such as almonds) and keep them fresh for at least an hour before placing them on a platter and serve.

to Monday, with a wonderful recipe Dani !