How To Insert Battery In Logitech Mouse

nougat parfait and rosemary-scented Muscat

Taste delicious enriched the scent of chocolate and unusual ingredients such as rosemary. Success
insured: those who have tasted it never fails to ask me to do it again. Perfect for lunch on New Year's Eve as the first time I prepared back in 2002.

Time: 40 '+ freezing

Ingredients for 6:
- 375 ml liquid cream
-
25 g sugar - 2 eggs
- nougat brittle
g 100 - g amaretti 50
-
50 g white chocolate - dark chocolate 50 g
- 1 shot of rum
- a glass of moscato
- 1 sprig of rosemary

Whip the egg yolks with sugar for 20 minutes in a water bath, removing the bowl from the heat occasionally to not cook the yolks.
Allow to cool and add rum, nougat and macaroons tritati.Montare separatamentela cream and egg whites and incorporate them gradually into the mixture gently.

Pour into individual ramekins and place in freezer for at least 8 hours.

before serving: Dissolve two chocolates separately in a water bath and diluted with moscato heated in a pan with the rosemary. Prepare dishes with a spoonful of white chocolate and dark chocolate, sprinkle with powdered sugar, garnish with a leaf of rosemary and reversing the mold.

Tips: as an alternative to individual molds, you can use a plum-cake mold lined with plastic wrap as shown in the photos.
When it's time to serve, unmold and slice the semifreddo briefly on the stove heating the knife blade.

---

Do you like this recipe?
Subscribe to Newsletter or subscribe RSS Feed not to lose the next blog updates. If you prefer you can also follow me on Facebook or Twitter .

---

Ls Studios Full Series

Ugly but good

Dolcetti delicious dried fruit and egg whites. Excellent
when you made a cake and do not know what to do with egg whites!

Ingredients:
4 egg whites (about 130 g)

250 gr caster sugar 250g chopped nuts (hazelnuts or walnuts)

Prepare the base of meringue, beat the egg whites with the sugar until you get a steady white cream.
Chop dried fruit and, in the case of nuts, toast, taking care not to burn them.
Embed the mixture into the meringue and bake in a water bath, stirring gently with a wooden spoon for about 20-25 minutes, so that the mixture takes on a pasty.

Spread a sheet of greaseproof paper on a baking sheet and form the cookies with the help of two teaspoons, one to collect a little of the compound and the other to slide the plate.

Do not get too generous spoonfuls and properly spaced piles, because then when cooking biscuits duplicate volume.

Bake at 150 ° C for 50 minutes. Use the ventilated moved away or leave the door slightly to let out steam.
the cooking must be slow and low temperature to evaporate the water contained in egg whites.

Tips: is sweet that you retain moisture for a long time but fear: store in a tin box.

---

Do you like this recipe?
Subscribe to Newsletter or subscribe RSS Feed not to lose the next blog updates. If you prefer you can also follow me on Facebook or Twitter .

---

Pirate Ship Sail Template

The water do bubble blog blog

Welcome.
Yet another new blog of the kitchen. Why?
a huge passion for cooking
so strong that not enough cooking
not enough to make you happy friends,
must go further, and Share.

Here I am.
quick and easy recipes, recipes for the holidays,
recipes with simple ingredients and recipes sought.
Recipes, recipes told, photographed recipes.
With the help of those who, as my dear D, and will help cut
with time between the busy schedule.

be patient if the updates are not daily and
leave your mail ,
will alert whenever the blog deserves
a new peek.

I recommend you try and let me know,
Happy reading! Marzia

Subscribe to updates via e-mail .

Subscribe to RSS feeds, and XML .

How Long Should I Wear Aircast After Cast

Panettone Loaf

That the cake was a recipe that inspired me to start producing and using the yeast. Already last year, with the yeast far too young, had come appreciable. This year has definitely improved.

Recipe from where I started, and I try to follow quite closely is that reported by fiordivanilla in turn taken up and adapted by the Sisters Similar .

not transcribe the recipe, which is already very detailed and full of tips and suggestions (hope that does not disappear). It only transcribe the full list of ingredients, useful to make sure you have everything you need, and go out shopping:

• 50g yeast 500g of flour for the refreshments of the yeast
• 550g + 270g of 00 flour strength
• 130g + 50g
• sugar 140g +140 g butter
• 6 + 6 egg yolks
• 25g milk powder 350g
• use sultanas 125g candied orange peel
• 125g candied citron
• 10g
• salt 10g honey 10g malt
• 1 vanilla pod
• 3 forms of paper panettone 750g. I actually use those to 500g. With these doses, I have come 4 500g (I could also take a bit 'larger), and 3 of 100g.

As you can see, it uses several egg yolks, and many do refreshments. What to do with egg whites and the yeast discarded after each refresh? Here are some ideas in order:

• Baguette with yeast
• egg omelette
• Amaretti

How Long After Tanning Can You Wax

Castagnaccio

Ingredients:

• 200g of chestnut flour 250g
• water 50g of extra virgin olive oil a pinch of salt
• zest of half an orange
• a teacup of raisins
• a couple of handfuls of pine nuts

These doses are good for a pan approximately 25cm in diameter. This is very important: the goodness of the chestnut is highly dependent on its thickness, which should be about half a centimeter or so. If it is too thin, you end up with a sort of flattened fried. If, however, is too often will eat anything but pleasant. After years of preparation, these are the right dose for my pan. Probably with your need to do some experimentation.

Wash and soak the raisins in a little 'warm water and brandy for at least 15 minutes.

Preheat the oven to a temperature of 180 ° C.

If you work by hand, sift the flour, chestnuts, mischiateci a pinch of salt and start adding a bit 'of water, initially low. To incorporate it well until you obtain a batter smooth and homogeneous without lumps. Now add the remaining water and incorporate well. Also add the oil and stir until completely incorporated and will also have obtained a mixture is too thick and beautiful finish. Add the grated orange peel, well taking care not to grate the white part too.

If you use a food processor, everything is easier. Put the robot in the water, oil and grated orange rind and mix well. Add the flour and a pinch of salt, and stir until the mixture is homogeneous.

Now, savor. The taste obviously depends greatly on the quality of the flour and oil. The best time to do cascagnaccio is during the winter. The more one goes towards the spring, more flour may become bitter. In this case, add 3-4 teaspoons of sugar. I do not know if this also happens with the flour that you buy the supermarket, but I guess so. I usually use flour milled in a mill artisan.

Add the raisins to the mixture, after removing the water and brandy in which it was soaked.

Pour into a baking pan large extra virgin olive oil: it must not simply be brushed, the compound will almost float on oil.

pour in the mixture. Pour on the surface of some chestnut olive oil extra virgin olive oil, and sprinkle evenly over the pine nuts. Tell

for 20-25 minutes, until it is well-burnished surface. Let it cool, c. .. a good appetite.

Uses Of Susten 300 Capsules

burnt wheat

burnt wheat flour is typically a specialty of Puglia, which was once obtained by grinding the wheat harvest from the fields of recovery for burn after fertilization. It is currently obtained toasting the grain before grinding it. The result is a black flour, with a strong taste and smell of burning, which gives the bread a very specific color and fragrance.

We are preparing a loaf of bread with this flour. I used the yeast, then the preparation time is quite long, especially for the rising. If you have time and patience, you can use instead of yeast, perhaps preparing the sandwiches, instead of a loaf.

Ingredients:

• 230g of wheat flour type 0
• 110g wheat flour 100g burned
• yeast 170g water
• 2-3 teaspoons of salt a teaspoon of sugar ( or honey, or malt)

Dissolve yeast in the water , you have refreshed the previous day. Add the wheat flour and knead briefly. Leave this mixture to rest for 7-8 hours in a covered container. Then add sugar, wheat flour and the salt burned. If necessary, add a little 'of water: the dough should be soft but not too sticky. Mix vigorously and let rise in a covered bowl until doubled dough (other 7-8 hours). Form a loaf, tucking the dough a few times on itself, place it on a baking sheet covered with parchment paper and place it in the oven to rise for another 4-5 hours. If you see that over the mixture dries, vaporizzateci above a bit 'of water, or use a brush soaked in water to keep the area moisturized. At the end of that rise, take two deep incisions (parallel or cross) on the surface, preheat the oven to 200 degrees, and bake the loaf for about half an hour. Obviously the time depends on your oven, be careful not to burn. If you want a little 'over the crust, put in the oven a cup of hot water for the first 10 minutes, then remove and lower the temperature to 180 degrees for another half hour.

Obviously you can not miss the reference to recipe inspiration.

Revlon Peach Skinlights

The quince

Sprinkle the quinces with a damp cloth and put in a pot covered with water, along with two half lemons. Boil water and cook for forty minutes, until a fork will not be able to penetrate easily into the flesh. Separate the pulp from the core (do not worry about the skin) and pass in the mill. Weighed and put the pulp into a saucepan, add an equal quantity of sugar (or even a little 'less, if you do not like things too sweet. I tried with 3 / 4 weight of sugar, and it came out fine.) . Cook on medium heat for 40-45 minutes, stirring constantly, until it has a consistency rather dense and will tend to remain together, without complacency on the walls of the pot.

Pour the quince paste into molds previously wet (I use silicone ones, and there is no need to moisten). Let stand overnight. Removed the quince from the molds, let dry forms in a dry and sheltered to a few days. Placed in an airtight container, will last a few months without problems.

before eating, you can roll it in granulated sugar.

A different form may be obtained without the use of molds, spreading the mixture over a baking sheet covered with parchment paper. Once dried, cut into diamond shapes and consumed.

What Is A Hacked Sim Card

Grappa olives (Olivotto)

Because these days they are picking olives, advance the recipe of ' Olivotto, obtained by The Blog Spilucchino . I'm trying to do it for the first time in these days between a month I will tell you how come.

Meanwhile, for convenience, The carryover is the recipe de Spilucchino , with appropriate adaptations:

• 1 liter of white grappa
• 200g of fresh olives
• 400g sugar

Wash the olives, slit lengthwise and put it in a bottle by 'wide-mouthed, pour in the brandy, and add sugar. Beat well and let stand for 3 weeks.

few notes about what I did:

• Since it provides abundant "guinea pigs", especially from the twentieth century Vocal Group, to which I belong, I tripled the dose bottle and used as a "lady "Oil 5 liter.
• because my olives were quite small, the incision in my opinion would be ruined, so I have not practiced. I guess that at most just stretch a bit 'maceration time.

... wait a bit ', waiting for the tasting!

Vintage Hiking Boots With Red Laces

Cappellacci

do not know if the recipe is in accordance with the traditional recipe from Ferrara, but I will do so and are very good.

First prepare the stuffing, with:

• 1 kg pumpkin
• 60g grated parmesan 50g breadcrumbs 50g butter
• 2
• the whole grape grated rind of half a lemon (if you want a bit 'more specifically replace the lemon with the orange)
• nutmeg salt

After cooked pumpkin in the oven for one hour, remove the peel and shake it (if you're using a blender) or pass it in a blender (if you prefer to work by hand). Together all other ingredients and stir (or whisk) until mixture is omogeneo.Lasciatelo rest for at least a couple of hours, or even a whole day.

Prepare the dough with the doses classics a whole egg for every pound of flour and a pinch of salt. For the above-mentioned doses of stuffing are just 3 or 4 eggs, depending on prefer to move forward a bit at the end 'of filling (and make it a cake) or some' dough (for some noodles).

Roll it, not too thin, I with my "Grandma Duck" arrival at the 6 position, and make it squared of about 9 cm wide, cut up with a pulp washer, or die square. Place each square in the center of a teaspoon of filling and fold the square along the diagonal, forming a triangle. Chiudetene good edges and joined together the corners of the base, folding back the top corner.

cook them in boiling salted water for about ten minutes, drain them with a slotted spoon. Toss with butter and sage, or even a bit 'of tomato (but here you could open a war of religion), and of course .... abbontante grated parmesan and a good appetite.

Piaggio Cabin Scooters

Clean pumpkin pumpkin

Clean the pumpkin is always complicated, especially removing the skin. But it can become very easy with a little trick: give him a first baking.

Cut the pumpkin into slices and remove the seeds inside. Put the slices on a baking sheet, possibly on a sheet of baking paper and place in oven to bake at 200 degrees for 15-20 minuti.Vedrete which will then be much easier to remove the skin.

If you do not cook special You can also run the entire cooking in the oven, increasing the time an hour (more or less, depending on the size of the slices of pumpkin and you have done).

Normal Thyroid Size On Ultrasound

Let's set a green tomato jam

Bread made with yeast your seems too bitter and sour? Maybe it's your loved baking so. So let's fix it.

If you want to be sure of what you do, you have to somehow measure the pH, eg a test case, as shown in the picture. If you are unable to provide, you can always rely on your feelings.

The pH of the yeast, so that it works as expected, should be about 5. In my case however was around 4, then too much acid. I have done so to reduce the acidity, the following method:

1. I refreshed yeast;
2. I divided into two parts of about 150g each, making of "torpedoes" stretched (to increase the surface area exposed);
3. I put the torpedoes to soak in a bowl of water and sugar. I put two teaspoons of sugar for each pint of water. The yeast should sink.
4. Spend 3-4 hours, the yeast should have come to the surface, the gas developed in the meantime inside.
5. I removed the water and I made a new refreshments.

At this point, the yeast should be less acidic. If it were not enough, repeat the process. Mine, after a couple of these treatments is significantly improved, and now the bread is excellent.

An interesting page on the yeast in general and in particular its possible fixes found the here.

Ostrich How Much Can You Sell The Meat

I know, somebody will already saying "Marmalade? ... Past, you mean." No, jam, and not something to be combined with strong foods, like cheeses, to dilute, but a jam to eat for breakfast, and so good and with a texture so interesting that it can be eaten by the spoonful.

For the more picky, since tomatoes are not citrus fruits should be call it jam, but I like to call it jam, in the Italian tradition.

But let the recipe, which is the result of contamination among my childhood memories of jam that was my mother, and found some recipes online.

starting from the ingredients:

• 1 kg of green tomatoes
• 600g sugar juice and zest of two lemons

Tomatoes are those that by mid / late September are the garden, and that would be thrown However, given that never reach a mature enough to be eaten in salads, or used in the sauce. They must be absolutely green, without even a hint of maturity and redness, or the taste of your jam will be more than a pummarola. It required only one to ruin everything. Also try to avoid those that are finished in contact with the soil: even those would help to ruin a little 'taste of the jam.

Wash the tomatoes and cut into rounds. The bigger ones will have many seeds inside and the classic jelly-like pulp of the tomato: eliminate both. Keep only the hard parts. Some recipes say to remove all the seeds, but I do not dislike, and I also believe it is impossible to completely eliminate them without equip itself with a patience that I definitely do not have.

Arrange in layers in the washers Folding a saucepan with a lid, an alternative to sugar. Wet the whole with lemon juice and add lemon zest.

Cover the pan with a lid or with a layer of foil, and let stand for a whole day.

After the day, put on the heat and let simmer until it reaches the desired consistency. I really like because I love eating it too thick a spoon. A slightly more fluid consistency (but not too much), it helps the coating. In any case remain pieces of tomato, delicious, and the skins which, thanks to a day of rest with the sugar will caramelize and twisted on themselves.

Once cooked, remove the peel and store in jars, you have sterilized in boiling water. If you have a lot of jam, or want to keep it long, it is appropriate to carry out a sterilization room, putting the pots filled with sterilized in boiling water for at least twenty minutes.

Milena Velbafollando Duro

's Holiday yeast

No, I'm not so fanatic to take it on holiday. The problem is making sure that the yeast to survive an absence of more than one to two weeks (thanks to my wife that I forces us).

From what I read, there are two main techniques: freeze or dried. Freezing seemed the simplest solution, if somewhat risky for potential blackout summer (and considering that, just left for vacation, I smashed a thunderbolt up your home network, this year we came close).

Take your yeast and make it a refreshing, leaving not too soft. After settling for an hour, with a rolling pin roll it out on a sheet of baking paper. Cover with another sheet of parchment paper, and make it a roll, tucking the ends in the end. Store this roll in the freezer ... and good holidays.

Back from vacation, remove the leaven from your freezer and let thaw for half a day. Take a refreshing day for the next 4-5 days, and your yeast will be back in form as before.

Request For Reconsideration Template

sorbet with strawberries and banana

Ingredients: 700g

• a strawberry banana
• 170g icing sugar lemon

The execution of this recipe you need a very powerful blender, able to chop things icy. I use my Thermomix , but I imagine that other blenders / food processors would be nice. I suppose also that having an ice cream maker, you can skip the initial freezing of the fruit.

Cut strawberries into pieces and banana, put them in a freezer bag and leave them in the freezer for 10-12 hours.

After this time, pull out the fruit and leave it at room temperature for ten minutes so that the pieces are able to separate a bit 'between them.

put Meanwhile put sugar in food processor. If you do not have icing sugar, or do not want to use, that is fine granulated: let go of the robot at full speed for ten seconds.

Add the fruit and the peeled lemon in vivo, removing the seeds. If you're lazy like me and you do not want to live in the lemon peel, simply squeeze with a juicer, and use the juice and pulp after removing the seeds.

Chop all at medium speed, without getting too long: it must remain cool enough not to become Arquette, which then freezes on the surface. Instead, it must be pretty cold and smooth.

Eventually you go for a few seconds the mixer at high speed.

Transfer to a plastic container and store in freezer for at least four hours. After four hours would be perfect to be eaten. If you leave it in the freezer for longer, remember to remove about ten minutes before you serve him.

The amount of sugar you use depends very much on the fruit. If the strawberries are very ripe and sweet, you put a little 'more. If you do not like very sweet things, you can also put 20-30 grams lighter, but do not overdo it, otherwise the water will not crystallize sufficiently sweetened, and you end up with a ghiacciolone inedible.

Bait Bus Gratis On Line

risotto with tips bruscandoli

If you take a walk in the countryside in spring, it is virtually impossible not to encounter plants bruscandoli . Take the opportunity to reap the jet terminal, to make them read, eaten as is, or as an ingredient in omelets, or good risotto.

Ingredients:

• a bunch of bruscandoli (200-300g) onion
• 320g rice vialone nano
• pint of vegetable stock
• half a glass of dry wine
• 100g butter
• 50g grated parmesan cheese salt and pepper

Chop the onion and fry in a nonstick pan with a little 'extra virgin olive oil.

Meanwhile wash and dry the abruptly. Toglietene tips and set aside in a cup. Not too finely chopped rest and add to onion along with some water and a bit 'of salt. Stir and let simmer on low heat for about 5 minutes.

Take a nonstick saucepan and place over medium heat (it should be hot). Buttateci in the rice and toast, stirring for a few seconds. Fades away towards the wine and stir well until all is absorbed. Add the bruscandoli and mix well with rice. Cook for about twenty minutes, gradually adding broth and stirring risotto continuazione.Fate sure that does not become too liquid, but remains beautiful creamy.

Shortly before the completion of cooking (2-3 minutes) add the point which had set aside and keep stirring. Also check the salt, add if needed.

Turn off the heat and add butter, pepper and parmesan cheese.

Stir well and serve.

Nfl Roller Window Shade

Spelt Bread

Ingredients:

• 500g flour spelled spelled strong
• 270g water 200g of yeast
• 10g fresh yeast 20g
• barley malt
• 15g of salt

Making bread at home, especially using the yeast , takes a long time to rise, but overall very little personal time. If you work from home as often I do, you can use that work breaks, and it becomes a very useful anti-stress and relaxing activity.

7.30 am: proceed to refreshment of the yeast. Currently I keep it in the fridge about 200g, then refresh with 60g of water and 140g of flour Manitoba. Half (the usual 200g) put it back in the fridge for next time, store the remainder in a closed container in a sheltered place to rest at room temperature for about 4 hours, at least until it is doubled. Let us cut a cross above, so to better control the rising.

12:15 pm: stir briefly spelled spelled 500g flour 250g strong with water and let stand for at least 20 minutes. Meanwhile, mix the yeast with 10g fresh yeast and a couple of teaspoons of malted barley. You can safely replace the barley flour with wheat type "0" (but spelled that for me is good). If you do not find the malt, you can replace it with honey or sugar. Let dough stand too.

at 13:00: the two mixtures together and knead well for 4-5 minutes in a mixer for (More on hand) until the dough is shiny and beautiful stretch. Add 3 teaspoons of salt and 10-20 grams of water. Knead until the dough is shiny and beautiful stretch. Pour into a bowl, cover with plastic wrap and let rise 3-4 hours, until doubled. Again a nice head screwdriver will help control the lievirazione.

17:00: date the form and place the sandwiches on a baking tray covered with baking paper. Cover with a damp stroffinaccio (moist, not wet) and let stand for about an hour.

18.00: Engrave surface gently rolls with a very sharp knife or a razor blade, making cross-cuts. The important thing is not to mistreat the dough making the incision, thus ruining the rise. Let stand another half hour. Meanwhile, turn oven to 220 ° C, placing in a pan with aluminum water for a moist environment, which will favor the formation of the crust.

at 18:30: bake the pan with the rolls. After about 10 minutes remove the pan with water and turn the oven to 180 ° C, and cook for another 10-15 minutes.

Removed the pan from the oven, move the rolls to cool on a grid.

How To Say Congratulation In Japanese

Refreshments of yeast The yeast

To refresh yeast, put it in a bowl, add the necessary water. and with a fork to dissolve the yeast well. Later add the flour and mix well.

The proportions of ingredients are 2 / 3 the weight of flour and about 1 / 3 of water (a little more 'less). For example, if you need to brush up 150g of yeast, you use 100g of flour and 45g of water.

Let stand for 3-4 hours in a sheltered place until doubled.

The poolish

For some types of bread, rather than a chariot of yeast (the yeast refreshed as usual), is a more appropriate poolish, that is a refreshing Preimpastato soak obtained using the yeast greater proportion of water.

In this case the proportions are about water and flour to 2 / 3 the weight of yeast. For example, if I'm refreshing 150g yeast, add 100g flour and 100g of water.

The result should be a batter very smooth and elastic (not liquid). If it is not so (also depends greatly on the initial hydration of yeast), add a little ' of water or flour.

Let stand 4-5 hours in a sheltered place. After this time, you should find it more or less doubled, and with the surface covered with bubbles.

Congratulations Messages New Baby Funny

Last Christmas I made the cake at home, and on this occasion I started using yeast, also called sourdough, or increasing the Genoese, ; sourdough in English, and probably in many other ways.

The ingredients for making yeast are simple:

• 200g flour 90g of water (preferably not too hard and full of chlorine)
• 1 teaspoon oil 1 teaspoon honey

The process requires patience and persistence, but it is not difficult.

1. Mingle for all ingredients and storing it for 48 hours the mixture in a closed container in a sheltered place, at room temperature, for example inside the oven off.
2. Spend 48 hours, you must "refresh" the mixture once a day, at least for the next 5 days. Refreshments you take half the dough (the other half for the time being, it should be thrown away), and mixed up again with 100g flour and 45g of water.

After 5 days, your yeast should be ready. You not perceive it doubles in volume at room temperature in about 3-4 hours. You should also start to smell the scent of yeast, mild, similar to that of champagne. Very different from that of yeast, which in some ways stinks. Probably will not be very strong for now, give him time to mature and grow. Have a good yeast takes months and perhaps years.

Pour into a glass jar tightly closed ... and start taking care. "Caring" means keep it alive, that is to regularly Cooling with flour and water.

The procedure for refreshing is the same as before: you take half of the yeast (the other half now use to make bread, or whatever) and is mixed with 2 / 3 the weight of flour and about 1 / 3 of water (preferably a bit 'less). For example, if you have 300g of yeast, it will take 150g, and cool off with 100g flour and 45g of water.

If you prepare the bread each day, refresh every day, and you keep your yeast at room temperature (always under shelter). Otherwise I can keep in the fridge and refresh every 5 days.

As mentioned above, prepare and manage the yeast is not difficult, but with experience you learn some things (tricks, if you want):

• flour. For refreshments you should choose a strong flour and protein. It helps the yeast to eat better. I usually use flour Manitoba.
• water. As I said better not be too much lime or high chlorine content. I often use the store-bought, but I realize that practice is a nasty, expensive and anti-ecological. All in all the water from my tap at home is not bad (maybe a little lime). One technique to improve it is to put in a pan and leave some 'rest time, to evaporate a bit' of chlorine. For the limestone is enough to boil, so part of the salts precipitate on the bottom.
• amount. How usarne? Obviously depends on the recipe, and the strength of yeast. I usually put them 100-120g per 500g of flour, but one thing you must learn to know your yeast.
• let us help you a bit '. Especially the first time (or if you need time to rise a bit 'faster), better help your yeast with a little' yeast. I will add 6-10g per 500g of flour.

Obviously the rule is that you never stop learning, so if you have any suggestions, write them.

Finally, the appropriate citations to the sites and blogs that I helped get my sourdough: The Song of the Wine , The spilucchino , Viva la focaccia, and more ... as I said, you never stop learning.