Chances Of Catching Scabies

FACCIAMO "DUE CHIACCHERE" E FESTEGGIAMO S. VALENTINO

S. GOOD VALENTINE TO ALL !!!!! and good Carnival!!

yes, I'm very conservative in my kitchen and try to keep those dishes that are part of its regional and family tradition that we have handed our parents .... lest you lose! It is not easy in this world "technology" where everything in a hurry, but if we work a little in order to recover the old traditions and try to pass them on to their children lest they lose (not just cooking), it would be a good thing, do you agree? Let me share a recipe, the chatter of Beppo, a dear friend, a little old and very lively, owner of a popular restaurant in Liguria:

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• 500 gr.
• flour 2 egg yolks plus one whole egg 3 tablespoons sugar
• half pound of butter, grated lemon peel
• a sachet vanilla
• half a sachet yeast paneangeli

Mix all with sparkling brut. Navigate to the granny duck in the penultimate hole. Fry in hot oil and cover with icing sugar. Guaranteed results ...

Ann Arbor Body Waxing Men

torta di porri

This cake is made from simple ingredients that create a perfectly mixed plate at the same time very delicate and tasty.
Tomorrow back in the mountains ..... and I'm happy, are on vacation until the end of the month and then later I'll do a little bit up and down a bit, so I do not get bored.
These days I used the key for PC ... that is, not to have even more desire to turn, is slowly, you become exhausted.

Recipe:

• 6-7 leeks (per 33 cm dish), I state that I like the vegetable pies available.
• 200 gr. ricotta, and luckily I usually use to dairy
• parmesan cheese 2 eggs
• marjoram
• grated nutmeg salt and pepper oil

puff pastry (the same used for the focaccia with cheese) prepared in advance because it needs 2 hours of rest.

• 250 gr.
• manitoba flour 150 gr.
• water 20 gr. Oil
• 5 gr. salt

sliced \u200b\u200bleeks and braise them with oil and a little water and a nut. When I cooked them in a bowl and add the ricotta, eggs, Parmesan cheese, salt, pepper, marjoram and nutmeg. Mix well and if necessary add a little olive oil.

Roll out the dough and rolling pin and then with the first hand (see photo focaccia with cheese). Who is not able to do so, pass the pasta and place in Grandma Duck in sheets rather than in one piece.
Place the dough in a well-oiled baking pan, pour and level the batter, coating with the other pastry, make little holes on top and bake at 200 degrees for 30 min. goodness!

Which Of The Following Image File

pane con lievito madre

I left for vacation with, my Cagnina Clarence, my old cat Scianca and who else?? but with him the yeast mother! yes, I have to admit, I too become part of the "yeast employees" and I'll explain why: I have donated 500 gr. Yeast mother made with grape must, a wonderful scent, for me that I love mixing it was a great gift. I began research on how to use the best for bread, and I must say that after three failures in the sense was that the bread is good and fragrant, but heavy, I finally found the right way, with a result that satisfies me, soft bread, crisp crust, good smell ... I do 2 weekly refreshments, I also cooked on the pizza with LM firestone, but that's another matter that go into later.

recipe:

dose for 4 loaves as photos

• 1 kg. 00 flour
• 200. gr. Manitoba
• 500 gr. yeast
• 2 teaspoons honey 2 teaspoons salt 700 ml lukewarm water

dissolve the yeast with some warm water, add all other ingredients already ed impastare per 15 - 20 minuti , lavorare anche con le nocche e sbattere più volte l'impasto sul tavolo per far assorbire bene i liquidi. Mettere l'impasto in ciotola , fare taglio a croce e far lievitare per 3 ore nel forno con luce accesa, coprire con pellicola trasparente e un telo. Dopo riprendere l'impasto, lavorarlo un pochino e stenderlo dando una forma rettangolare, fare le pieghe a libro e metterlo di nuovo a lievitare per un'ora. Riprendere l'impasto e dare la forma preferita, sistemare le forme su teglia con carta forno e far lievitare nuovamente per 3 ore sempre nel forno. Accendere il forno a 250 , quando è pronto infornare per 10 min. a 250°, poi abbassare a 200° per 30 min. se si prende troppo colore sopra, coprire con carta stagnola.

What satisfaction, the result!