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 !

How To Broil A Striploin Grilling Steak

Gratin Cabbage and Pumpkin Cheesecake

Alessandra launching the self-help has triggered a virtuous cycle for which I am very grateful: I'm not limiting it to prepare recipes of my old cooking magazine thus justifying the purchase (in addition to the purchase of new cookbooks, s' will!), but I'm also realizing recipes gathered from journals not dedicated, which I have in years loculated sheets, which religious conservatives and also designated as "pizzini" (and here is the copyright of my friend Clelia Tower).

It 's the case of today's recipe: a rustic and flavorful side dish that combines the strong taste of cabbage in the most delicate of the pumpkin. I got it from a periodical known supermarket chain sends to holders of its loyalty card.

So here's to you ....

CABBAGE AND PUMPKIN GRATIN

From Special News (now Strawberry News), October 2008

For 6 persons: 1
small cabbage
400 g pumpkin 150 g milk

100 g cream (I ricotta)
2 tablespoons cornstarch (I have not used) 2 eggs

1 / 2 onion (addition mine)

30 g butter 4 tablespoons grated Parmesan cheese
salt pepper



Wash and clean the cabbage, blanch the leaves for the greatest 4 minutes in boiling salted water, then dip ice-water and dry them.
Cut the cabbage into thin strips and blanch rest, too. Drain well.
Finely chop the onion.
Boil the milk, add the chopped onion and diced pumpkin, salt, pepper, and cook for about ten minutes, until the pumpkin will not become tender.
Blend with a hand blender and add the cream (cottage cheese in my case) in which the starch is melted, and 2 beaten eggs.
Butter a baking pan of 24 cm in diameter and lined with whole leaves of cabbage, making them slightly overhang.
Fill with layers of cream of pumpkin and cabbage strips, ending with the pumpkin. Sprinkle with parmesan cheese and flakes of butter and bake in preheated oven at 200 ° C for about twenty minutes.