Getting Squash Lessons In Nyc

TOTEM TO FRESH RASPBERRIES and custard flavored with lemon











excuse the absence! But listen, listen, STO finally realized my dream! I am following a course FA-VO-LO-SO PASTRY WITH A TEACHER WHO IS REALLY THE PASTRY !!!!!! I'm so happy BUT SO HAPPY THAT GO TO WORK EVEN MORE 'willingly ...' cause I know THEN AVRO 'LESSON or I'll have' DO HOMEWORK !!!!! EXPERIMENTING The cleverness OF MY TEACHER AND 'MIND-BLOWING! DA Scapecchi!! A REAL SATISFACTION FOR THE EYES! AND I WILL TRY 'TO ABSORB THE MORE' MAY HAVE NEVER BEEN SO ..... 'CAREFUL WHEN IT WAS NOT EVEN IN SCHOOL OF MY PROMOTION!
BUT YOU CAN NOT IMAGINE MY HAPPINESS 'FINALLY I CAN DO SOMETHING THAT I REALLY LIKE AND NOT JUST WHAT YOU NEED TO DO TO DO OE! NOT I think we'd be able, usually when I really care about something, something else gets in the way AND EVERYTHING IS GOING to the dogs!

But 'nuff said ....." NOT PRINT A MICA HERE COMES THE FA Lumago NTEL stubborn! "

THIS SEMIFREDDO I did for THE MOTHER OF MY AUNT ELA MOROSO last weekend

INGREDIENTS:
FOR THE SPONGE:

• 75 gr.
• sugar 75 gr. flour 3 eggs
• 18 gr. starch
• a hint of vanilla

FOR CREAM:

• pint of milk
• 5 egg yolks 100 gr.
  
• sugar 60 gr. flour
• 2 gr. isinglass
• rind of half a lemon

FOR FRESH RASPBERRIES:

1. 400 gr. raspberry
2. 150 gr.
3. 50 grams of sugar. Water
4. vanillin
5. 14 gr. isinglass

FOR THE BATHROOM:

1. 50 gr. of raspberries that will shake
2. 30 gr.
3. water 2 tablespoons kirsch or maraschino

FOR THOSE WHO WANT TO Decor (WHY NOT ME 'BY THE BOWL AND my mother in law was a little' COMPLICATED BRING BACK THE FRUIT)

1. 
   
2. raspberries icing sugar

PROCEDURE:

1. prepare the sponge: Whisk eggs and sugar flavored with vanilla
3. We incorporate starch and flour (sifted) Mix gently
5. Pour into a mold for plum-cake
   
6. Bake at 175-180 ° for 20-25 '
7. Turn out and cool
8. prepare the cream: Heat the milk with lemon and 20 r. sugar
9. leave to infuse for 40 '
10. Soak gelatin in cold water
    
11. Whip the egg yolks with remaining sugar to eggs
12. We incorporate the flour from lattte
13. We remove the lemon peel and pour the mixture of
14. Mix eggs and put back on fire (medium heat)
15. Stir until thickened
16. withdraw them from the fire
    
17. We combine the gelatin mixture to hot cream and mix well
18. Let cool and cover with plastic
19. prepare the fresh raspberries: Soak gelatin
20. Bake raspberries with water and sugar for 1 minute
21. Put all in blender and blend with the vanilla
22. Let us all with the shake colander
23. We remove from 50 gr. (We will need to get wet)
24. Take, again, shake the 3 teaspoons in a tegamello that put on the fire and where we dissolve the gelatin
25. Combine gelatin and mix the rest of the smoothie
26. Prepare the syrup: Take our 50 gr. to shake, uniamoli water and bring to a boil on the stove
27. Boil for 2 minutes
28. Remove from heat and let 'liquor chosen
29. Let cool
30. Mounting parfait: bathe the mold for plum-cake with water and lined with plastic wrap
31. pour into the fresh raspberry keep aside 8 tablespoons
32. frezeer Put in at least 20 '
33. Meanwhile, we cut our sponge cake into two parts of a slightly thicker 'other
34. Rifiliamone edges and the surface
35. Place the sponge on the thinnest of fresh raspberries and wet the surface with the wet
36. Versiamoci cream and put back in for another 10 frezeer'
37. Versiamoci then the fresh raspberries, which you should put back in again for another 10 frezeer '
38. bathe another layer of sponge cake and put it on the cake, the wet part to the filling
39. Cover with foil and keep in refrigerator for 8 hours
40. put on a plate on the plate and the surface decoriamone Dust the surface with the raspberries with the sugar veil as if it was snowing!

good appetite at all !!!!! let me know and I recommend the words "magic and sorcery"

Bideos De Ninas Folladas

DANUBE SWEET PRETTY QUICK


This is a fairly quick recipe, because the moments of leavening are reduced to a minimum ....

Needed: One
24 cm springform pan.

Ingredients: 500 gr
. Manitoba
flour 25 gr. yeast
100 gr.
sugar 1 egg yolk 1

200 gr.
80 grams of milk.
butter vanilla extract a pinch of salt


Filling:
course Nutella

decoration:


vanilla icing sugar Preparation:

Dissolve the yeast in a cup with a tablespoon of sugar and milk and melt Throw
way on the surface of the bowl a handful of flour and wait at least 15 '
Wait until the surface cracks are formed
Put the remaining flour in bowl and pour the contents in the center of the bowl with the yeast and operate the hook
Add eggs and re-enact the hook
Add sugar
Add the butter into small pieces , aroma and salt
work continuously until it's become very homogeneous
Take the dough and put it in a floured bowl and covering with a damp cloth let rise in a warm place until volume has doubled (to me c ' It took 30 ')
then picked up again and hands off as many balls (there are about 20)
Mash each ball in the palm of the hand, and stuff the center with the wonderful Nutella, then close the ends and in the hands riappallottolare
Place each ball into the springform pan lined with parchment paper
Let them rest for an hour
Bake for 35 'to 180 °
Dust with icing sugar and serve ...
But I let it cool and then packaged for bringing it to my boyfriend's mother, who loves my cooking and my ability to make cakes and do not have too many fixations on the line and diet etc. etc ... how many people I know ...




But I wish you all Good Appetite!

Orgasm And Blurred Vision

SEMIFREDDO NUTELLA SWIVEL WITH DECORATIVE!




This cake I made for dinner with friends that I had been invited ! Un'antipastissimo of preparing meats and a wonderful grilled meat, especially for me, because after what I've had this summer, unfortunately I became intolerant to so many little things that I liked to eat ...
Then I could only repay by bringing what I can do more ... a beautiful cake .... plus a parfait that is always and never fails!

Ingredients: Pasta
For the biscuit:

4 eggs 100 gr.
sugar a pinch of salt
120 gr.
flour 30 gr. starch or cornstarch

vanilla 2 teaspoons baking powder 125 gr. of amaretti

For the pastry: 150 gr
.
flour 50 gr. icing sugar a pinch of salt

a small vial of lemon flavoring
100 gr.

of butter For the filling:
a box of 250 gr. ditto for
ricotta mascarpone
80 gr.
fresh cream 100 gr.
sugar 2 tablespoons chocolate liqueur
100 gr. chocolate hazelnut chopped
4-5 tablespoons of Nutella (I made 6)
10 gr. jelly food

Also:
Nutella for the inside of the roll
chocolate liqueur such as bathrooms for the roll
hazelnut chocolate glaze and chocolate chips


Preparation: For the pastry

usual procedure and allow to cool in refrigerator, wrapped in foil
For the sponge add the dry ingredients together as for the wet ingredients and then mix together
Spread on a baking sheet, lined with parchment paper and bake for 15 'to 180 °
A cooked, turn on a damp cloth and covered with sugar and roll the pastry resume
Meanwhile, roll out the bottom of a 24 cm cake tin with a zipper. in diameter
Punzecchiamone the base with a fork and cover with parchment paper and dried beans, cooking white
Bake at 180 degrees for 15 'then remove the beans and cook for another 10'
oven and cool
Meanwhile, unroll the scroll and spalmiamolo Nutella dissolved after wet with a little liquor, then riarrotoliamolo
Prepare the filling by combining all

Editor:

Cut the roll into many records, not too thin so that you break the crust cooled and
Resume riposizioniamola inside of the cake
Spalmiamola of molten Nutella
endorse on it the rolls horizontally, and decorate with the remaining walls resting
Fill the springform pan with all the stuffing in the fridge
We
Decoriamone the surface before serving

NB: More than we ... More Nutella is good!

Pro Wrestling Gear Like Jeff Hardy Has

DREAM WITH WHITE PETALS



This cake I created with the dream to coffee, but I posted just now, because I could not upload photos nor do I have had time to write the recipe .... but now that they are in P. Marghera (for work) I take this opportunity!

To Pan English high-soft and delicate

• 6 eggs
• 225 gr. sugar
• vanillin
• 150 gr. of flour "00"
• a pinch of salt

For the cream:
or you look in my recipe, "a fabulous cream," or

• 4 eggs
• 125 gr. sugar
• 25 gr. flour
• 6 gr. jelly food
• 250 gr. fresh milk
• lemon
• 2 tablespoons light rum
  

For Cover:

• 200 gr. mascarpone
• 1 tablespoon of icing sugar vanilla
• 2 tablespoons light rum

For Garnish:

• 200 gr. whipped cream
• 150 gr. white chocolate
• 30 gr. dark chocolate

Or do as I do, that the cakes had to be taken away the next day, not having the structure to the cream and not wanting to dismantle it, I made the meringues in place of cream and petals white chocolate!

Preparation:

1. In bowl place the egg yolks and sugar and fit for 10 '
2. Meanwhile, with the electric whisk beat the egg whites until stiff (perhaps with the help of a little' salt)
3. Add flour mixture to egg yolks
4. Join vanilla
5. Mix the egg finally
6. Pour the mixture into a mold to be 22 cm. Hinge
7. Bake at 180 ° 30'-40 '
8. Do the toothpick test to see if the center is dry
9. prepare meantime, the topping:
10. Soak gelatin in water
11. Pour the milk into a saucepan and add the lemon zest
12. Set to brand
13. Remove from heat and let cool
14. Beat the egg whites
15. Mount yolks with 100 gr. sugar
16. Combine the flour to the yolks and mix well
17. join wire milk
18. back on the fire and cook until glaze
19. Then remove from heat and add the rum and the gelatin
20. Mix well
21. then join the remaining sugar
22. join the egg whites stirring gently from bottom to top
23. Let thicken
24. Meanwhile separately mix the mascarpone with the sugar andthe light rum (otherwise stain the color of the cake ... but that must be candid !)

Editor:

1. Cut the sponge cake into 3 discs
2. In a small bowl mix 3 tablespoons of rum to 2 of water
3. Pour the syrup with rum on the first disc of sponge and spread with half of the cream
4. superimpose the second disc operation and solidarity, ending all the cream
5. Cover with the last album,
6. Brush too cn rum and coat the surface with the mascarpone cream, if we are to decorate with whipped cream ... spread the mascarpone mixture on surface and walls, if we want to decorate everything with meringue
7. prepare decoration:
8. If we decided to replace the cream with meringue (you can look for ingredients in my recipes ) then we'll make a little 'small decorating the circumference suerficiale and design of "virtual slices" plus a little bigger for the center and type of leaf or petal meringue to the edge of the board
9. If we decide to decorate with the cream then the petals can make them with white chocolate .... and in this case we merge the two chocolates in a water bath in two tegamelli different
10. Then on parchment paper, with the help of a spoon spread a small amount of chocolate to draw a kind of petal ... until all .... not ours!, but the chocolate and let cool
11. With the help of dark chocolate and a Conine with parchment paper draw lines on the petals
12. Make tufts of whipped cream on the cake and put the cream on the side surface and adhere the petals, being careful not to break them in the crush
13. EEEE ..... VOILA 'THE GAME AND' DONE!
14. This cake was a hit! .... why gentle and delicate palate and is not lappa giuù too fast!

Implantation Bleeding 2 Days Before Period Due

DREAM SOFT COFFEE 'a cake for my


















Yesterday my parents were invited to a party of friends, everyone brings something and I said to myself as the best opportunity for me to experience A new cake ....
Given that the area has been decorated with meringue pie because I did the day before and the cream would not last for the next night ....

Ingredients:
For the base: Sponge cake bottom and soft

• 4 eggs
• 180 gr. sugar
• a pinch of salt
• a teaspoon of cinnamon
• 50 gr. butter
• 50 gr. flour
• 150 gr. Hazelnut finely crushed praline

For the coffee cream:

• 600 gr. fresh cream
• 120 gr. sugar
• 125 gr. coffee cream (liqueur)
• vanilla essence
• 12 gr. jelly food

For decoration:

• meringues (I used home-made ones) or cream mounted
• hazelnut praline for garnish
• chocolate curls

Needed:

• a springform pan 22 cm
• A mold of 22 cm. For the filling, which, being highly liquid passes from the springform pan

Procedure:

1. Prepare the base: Place in bowl the eggs, salt, cinnamon and sugar for at least 5 '
2. Melt the butter in a tegamello
3. Add egg mixture to the flour and hazelnuts, finely crumbled
4. Combine the butter mixture zone
5. Mix well and pour into springform pan, lined with parchment paper
6. Bake at 180 degrees for 40 'or until the toothpick test, the center will be dry
7. Cool
8. prepare the cream:
9. Soak gelatin in water
10. Boil the cream with sugar and vanilla
11. stir until sugar is dissolved
12. Dissolve gelatin in boiling liquor
13. Combine gelatin with cream
14. Place the mold of 22 cm and let stand until cool and then place in refrigerator until solidification
15. proceed with the installation:
16. Turn the cream over the hardened base sponge cake
17. Garnish with whipped cream or meringue layers of chocolate and hazelnuts

Bon appetit!

Gretchen Rossi Swimwear

FRUIT STRUDEL WITH CREAM CHEESE



AND YOU HAVE TO SAY I LOVE !!!..... THIS IS THE STRUDEL
L 'Nth VARIANT!

For the pastry: puff pastry


For the filling: 500 gr
. fresh fruit (apricots, berries, Rugna, figs etc.)
400 gr.
ricotta 70 gr.
butter 4 egg yolks 80 g
. icing sugar lemon
bio
breadcrumbs (one tablespoon)
honey (one tablespoon) apricot jam
(two tablespoons)

Prepare the dough: Mix the ricotta with

sugar Add the egg yolks and grated peel
Then add the lemon, the chopped fruit
Take the pastry and roll out
brush it with melted butter and sprinkle with breadcrumbs ....( the more 'sweet tooth can toast the breadcrumbs in a pan with a trickle of 'oil)
Spread the filling and roll up the ends

Close Brush surface with melted butter
Sprinkle the surface with sliced \u200b\u200balmonds and granulated sugar
Bake in preheated oven at 180 degrees for 30 ', let it cool

Dust with icing sugar

Buon Appetito!

Chivas Brothers Limited Aberdeen Scotland

AL KIRSCH CHERRY!


THEN .... I HAVE A CHERRY TREE IN THE GARDEN, whose fruits are NEVER eat because 'Acidic .... WHO IS NOT KNEW IT BELONGS TO THE GROUP OF THE CHERRY CHERRIES SOUR CHERRY GROWING IN ACID DIFFERENCE OF CHERRIES SWEET CHERRY GROWING IN TIME ... Last summer I told myself ... BUT WHY 'Let go bad ... ADD SUGAR AND GAME AND 'DONE!

INGREDIENTS:
1.150 kg. black cherry juice

example of two large lemons 1 cup apple juice
800 gr. sugar
half a glass of kirsch or maraschino
PROCEDURE: Wash cherries


Keep Dry and clean by a dozen stones with a hammer to break
Close kernels and seeds of a lemon in a saucepan and Garzino
Take Put the sugar and a glass of water and mix

Add the lemon juice Melt the sugar over a low heat, stirring constantly
Bring to a boil, skim and cook low heat
bag Add apple juice and sour mix

Skim and boil again and continue cooking over high heat for 10 'so that the syrup will become pink
Please take consistency to the mixture and remove the bag of seeds
Add the liqueur
Mix

Let stand in the pot already sterilized jars in boiling water

GOOD ON ALL OR a rusk on a slice of toast and cereals
kisses:





MY

Baptism Cakes Sayings

CANNED STRAWBERRIES!

THE PHOTO I do not have!
BUT 'Very good, just not maintained for a long time!

INGREDIENTS: 1 kg of strawberries


mature 300 gr. sugar

PROCEEDINGS
Wash strawberries and remove without damaging the stalks
Sterilize the jars
Fill jars, alternating layers of sugar and layers of strawberry
goccino Cover with rum to cover
Close and let stand overnight in a cool
The day after wrapping the jars in rags and put them in a pan filled with water and bring to a boil and boil for at least 20
'

One tip: if the strawberries are faded after night, it happens with first fruits or strawberries with the foreign ones, add to pot the black cherry juice or dark rum .... depending on your taste! EMY

KISSES FROM THE WITCH!

What Does Tan/olive Skin Look Like?

JAM pineapple and peach with yellow flesh





















INGREDIENTS: 4 ounces of pineapple
already cleaned
6 ounces of yellow peaches
350 gr. sugar
pectine 3:1 (I hear the fruit no sugar) 2 tablespoons honey


cinnamon vanilla syrup
cloves crush no more than 5 or 6 caps 3
brandy

Peel fruit, cut into pieces and leave one of the peaches with the skin all over
must be a kg.
Sprinkle with lemon juice
Sterilize the jars, boil in water
Put in the pot "witch" and cover it with sugar and pectine, cinnamon, cloves and vanilla
Place over heat and stir constantly
When mixing add the honey
Finally add the brandy pot

Mix well and close the jars and turn upside down until it cools
Kisses and the next one!

Running Shoes For Bow Legged

ORANGE MARMALADE




ADORO make jam with the fruit of my garden! This year was a bit 'Misfortune, WHY' THE WIND AND THE TIME IS 'VERY CLEMENTE STATE WITH MY PLANTS IN FLOWER .....

VI POST ANY OF THE RECIPES THAT I DID WITH SOME FRUIT JAM BIO ....

Marmalade INGREDIENTS AND PROCEDURE: Take

oranges, which is at least once a kg clean and wash them well ...
Peel and cut the flesh into pieces and peel in strips, leaving 2 or 3 by (the most 'beautiful)
Take two or three already set aside and slice with the peel and all
Take one lemon and cut into slices with the peel and all
Take the peel of oranges in strips and put them in boiling water for 5 '
Take a pot and put the orange pulp, the strips of orange and lemon and pour over pectine cameo of 3:1 and 350 gr. sugar and let it foam, stirring constantly
Meanwhile, sterilize jars of Bormioli boil for 5 'in water to cover
Add to consist a drop of honey (I put that lime, perfect for gourmet) a bit of cinnamon, vanilla syrup in a pot

Stir well and before closing the jar to add to the mix a dash of rum, to stay on the surface (for greater security against various bacteria
Close with the capsule proper and reverse until it cools
years !!!!! They keep
also preserved better than shopping in the fridge ....
Kisses to all

Where Gretchen Rossi Swimsuit Fr

BRAID SPECIAL TO THE RUSSIAN NUTELLA


This recipe I had taken about a year ago from a blog so cute, but I never used because I did not have much time to .... but then yesterday I saw going to the gym .... after so long, my friend, spinning instructor .... so because I know he loves Nutella and long ago, before sick, I had promised a treat .... I am here to experience this whole new goodies!

Needed: 2
cake mold

Ingredients:

a cube of yeast
2 medium eggs

a pinch salt 400 gr. Manitoba
200 grams of flour. of flour "00"
90 gr.
soft butter 250 gr. milk Fresh
100 gr.

sugar For the filling:
Nutella

Procedure: Making
lievitino:
Put the milk with a tablespoon of sugar and yeast crumbled into a bowl add a few tablespoons of flour
Manitoba
let rise for an hour in
Pour into a warm bowl the remaining flour, sugar and lievitino (since he was foaming in the bowl)
Press the hook vel.1
Add eggs
Add butter Add salt

Leave the mix ... if the mixture is too sticky, slowly add the flour,
Place still to rise for another hour
Hang on, the loaf in puff pastry, not too thin, coated with chocolate and roll
Cut the trunk into two strands still
Cut one end creating a swivel of 3 cm. and set aside
Cut the two strands in the longitudinal direction, without getting to the bottom, but leaving a margin of 3-4 cm.


roll it up the non-cut, and weave together the two cut edges of each seam (as is done for the angelic)





































Then place it on parchment paper and place it on a cake tin


















Place the swivel cut to cover the end of the extremities
Bake at 180 degrees for 30 '

If you scurisse too, after 15 'cover with aluminum foil ....








is the final result! Very decorative and spectacular!

The process seems a bit messed up but you will understand better the pictures










This is the photo in section: Here in the respective section and slice:



















.......... but in the meantime check below for my cats as they were interested in what I did ......

Estimating Cost Of Retaining Wall

ROLLIN THE GREEDY 3 CHEESE TART

I had some puff pastry in the fridge .... then I had advanced two streets ..... or frozen or used it. ... I decided for the second .....
The process is very simple and quick

lay the pastry into a rectangle .... subspecies as possible ...
spreads over the surface of tablespoons Gorgonzola dolce (The amount depends on how large the dough)
are broken into pieces on the surface of slices of "the creamy
You sprinkle the surface with grated parmesan cheese
Coils as if the whole, sorry example, but the idea is to make, we were doing a barrel
Then you cut the roll into long narrow pieces, glazed
of milk and sprinkle with Parmesan cheese and sesame seeds
We bake everything at 180 ° for 20 '

eeeeeeeeeeeee Enjoy!!