Route Finders On Foot

Cuttlefish



There are three things that never fail to come out here in the sea: clams, sole, cuttlefish. All three special flavor and obviously fresh. The soles have just caught the slime on their skin and you can do in all ways, the best in my opinion is just cooked on the grill or fried clams are delicious, tasty, they know the sea, not as the most famous and "true " that being farmed do not know anything, the cuttlefish for their freshness are difficult to peel, but the skill of our fishmongers overcomes this impasse.
to me in many ways like the squid, cuttlefish and peas as the classic, to be eaten with polenta, or cuttlefish zimino, such as those made with peas, but with the beets, but I especially like au gratin. Condition of obligation that is not large, the more like a hand.
I prepare the bread crumbs first. Take 2-3 slices of bread Umbrian do it in the microwave to dry at max power (2-3 minutes are enough, depending on the size of the slices) and then chopped him well in the robot, I add a bit of garlic, a handful of parsley, 3 -4 sprigs of thyme (leaves only), salt it takes a macinatina pepper and blend well.
Then I put a sheet of parchment paper on baking sheet and slowly over us of thinly sliced \u200b\u200bpotatoes, sprinkle with the breadcrumbs that I'm prepared, place the squid, very distant from each other and also sprinkle with breadcrumbs, 2:00 to 3:00 speed and so generous oil at 200 degrees for 25-30 minutes. The time used depends on the pan and then the amount of food, the important thing is that the cuttlefish do not dry and we need to look again that does not darken the edges.
a moment I raise the grill to 220 degrees for the last doratina and off the table. Double
slurp!

How To Hack A Sidekick Lx Prepaid

Muffins baked biscuits wonderful superprofumati




The smell of these muffins I invaded the house. I would like to let you hear, but have not yet invented the olfactory transfer, so if you really want to hear about them you need to do. It does not take anything.
I took two small oranges, the kind that brought me my sister (along with two boxes of bitter orange marmalade ... ... to make us wonder who the skins? "I'm not sure, after 4 cassettes I got sent from Catania 2 years ago, I feel bad just thinking about it ...), I took short, these two small oranges, I took them to pieces with the skin and I whisked together the robot to 3 gr of sugar and 4 tablespoons extra virgin olive oil Trevi, then I added 3 egg yolks 1 teaspoon vanilla extract and I still shake. Then I mixed, in part, 150 g of starch with 150 g of flour 00 and 1 packet of yeast, I put the egg whites very well have continued with a pinch of salt and I poured the flour into the robot, whisking to mix well. Then pour a tablespoon at a time of this thick paste into the bowl of egg whites, stirring gently and putting the next only when the former was well blended. I took two molds for muffins (12 molds in all) and I poured the batter by the spoonful, making sure not to fill them all.
I baked at 200 degrees for 20 minutes, making the toothpick test. Once I baked frosted muffins with 125 g of icing sugar and 4 tablespoons of orange juice. We
in Lent, but cooking does not count right? Why I do not really know in order to be with the kitchen and the smell of detergent disturbs me.

Can I Be Addicted To Extra Mints

Biscuits

wonderful ingredients: 4 egg whites

flour
00 300 g sugar 300 g butter 260 g

zest 1 / 2 lemon rind 1
b. na vanillin
hazelnuts QB

Begin processing the creamed butter and sugar (semimontatura).

Add the vanilla and lemon zest and mix.

add an album at a time, stir well and then add another.

Mix well until it is smooth and homogeneous (it takes about 20 minutes).

Add the sifted flour to rain, a bit 'at a time.

Once built the flour, put the batter into pastry bag with nozzle smooth and round, big enough.

Spread the mixture into a baking sheet on a sheet of parchment paper, forming small heaps (like the cream puffs), which will flatten out during baking.

Bake at 180 degrees for about 10 '. A meta

'baking cookies spread over a bit' of hazelnuts.

Remove from the oven cookies when the circumference is just golden.


There are lots of good cookies, but these are wonderful!

Edit License.dat Matlab

Paninoni yum! Viennese Strudel


Paninoni yum.

-250 g flour

0 -150 -100

manitoba g flour 00 g

-one packet yeast granular



-30 g sugar -1 teaspoon of malt

-2 + 1 egg yolk for brush

-40 g extra virgin

- 2 teaspoons of salt

Preparation:

Mix flour with baking powder dissolved in 50 ml of warm water, 2 eggs, sugar, malt, salt and 180 ml of warm water. Knead
long until a smooth dough rise in a bowl that you will be closed for 1 hour and 1 / 2 at room temperature ..

Knead the dough again and divide into 4 pieces with each piece forming a cordon around 35 cm long.
With each form a braid and let them rise again for about 45 minutes, covered with a cloth.
Brush bread with egg diluted with a little milk and sprinkle with wanting seeds (poppy, sesame).
Place in the oven and bake at 200 degrees for 10 minutes and then lowered to 180 degrees for 15 minutes.

My David Yurman Bracelet Broke Where To Repair

Serves 2
for strudel dough:

400 g flour 270 g water 30 g
Trevi
extra virgin apple cider vinegar (1 tablespoon)


a pinch of salt for the filling:

breadcrumbs 60 g butter 50 g pine nuts
8
apples 100 g raisins 150 g


cinnamon sugar to taste 80 g

Preheat the oven to 220 ° C.

Preparation:
Peel apples and cut them tocchettini.
Melt the butter in a saucepan, add the breadcrumbs and let it toast.

For the pastry: mix the flour with water at room temperature, add the vinegar, a pinch of salt and oil.
When it is smooth as silk amalgamatae let it stand to soak in oil, sealed in a bowl for at least 2 hours in the refrigerator (I've got 5 hours required).
Divide the dough in two, leaving one not used in the bowl with the oil, flour "very slightly" in the first half with a rolling pin and roll from the center outwards. When it is stretched, take the dough gently with your hands trying to draw the edges between thumb and forefinger, then, heated up with the backs of hands, spread it as you can. Eliminate the edge of the sheet remains increasingly all the rest.
Spread over the dough of the bread crumbs, apples previously seasoned with cinnamon and sugar and finally the 'raisins and pine nuts.
Roll up the dough, forming the strudel and close the edges well. Flip it onto a sheet of parchment paper and transfer it, seeking help, lifting the sheet to the 4 corners on a baking sheet. Brush surface with melted butter and bake at 220 degrees for 30 minutes. When it has cooled, sprinkle with powdered sugar dropped a pass.
Serve with creme anglaise.

NB: In the first picture you can see how the dough should be (this is seen is half on hold).
In the fourth, where he began the distribution of fruit, it is noted on the front as the dough is thin at the end of processing, it can be seen in the transparency table is below.
in the fifth, here is the piece of parchment paper placed behind the strudel: 4 hours with hands lifted and you lies above.

This too was a great experience and a great satisfaction and I feel that this paste will do "great" things in the oven ... and fried dumplings, spring type packets (just do not put sugar), and why not? a nice focaccia di Recco. Maybe a cake will
Morro ... But no less good! :-)

Heater Trips Circuit Breaker

have been rewarded!


Giorgia has rewarded me! Wow, are moved, and 'was an unexpected and very welcome bonus. I must post a photo for the occasion.

Why Do Men Not Like Breastfeeding

Castagnole with apples and raisins


Well, I must say, these crackers are amazing! Good, very good now and good, is also delicious the next day!
Usually damselfish, once cold, they become heavy, a bit 'loot ... but they are also delicious the next day. And then the addition of apples and raisins makes them fresh and more digestible. I can tell you that I've eaten a ... Never mind.
So, you do so.
I sifted into a bowl 00 with 400 g of flour 1 tablespoon baking, I mixed with 80 g of sugar and added a pinch of salt. Then in another bowl I put 3 eggs and 200 ml of milk, 30 ml of extra virgin, I beaten with a fork and added a golden apple, large, cut into small tocchettini and 70 g of raisins soaked in rum , drained and lightly floured.
I mixed well and then I poured in the bowl of flour, mixing very well until the batter is well mixed, dense and compact. I
heated extra virgin olive oil at a temperature of 170 ° C and poured the mixture using a spoon two tablespoons of dessert (one to take, the other to help the descent). We should not fill the pan, but a few at a time and put the crackers should float, in short, a better high pot and not too large and use plenty of oil. Hand they are cooked they turn the crackers alone (the part below it rises and warmer air bubbles to form which tends to move up: hot air is lighter than cold ed.). Care must be taken, this is the hardest part of the damselfish, which does not stain too much and too quickly or else remain raw inside, and then if you should move the pan off the heat and then place it back on when the temperature is lowered. We must turn over several times, until they are golden brown, then drained on paper, are arranged on a plate and sprinkle with powdered sugar or honey mixed with hot to alchermes. I've done it with a little sugar and a bit 'with the honey. Bone, just bone.

How Do I Unlock A Alcatel Chrystal

cakes for tea


While the house is invaded by the smell of frappe and crackers (some people go insane in the kitchen) I've made these cakes filled with apricot jam. A cup of tea and a good company completed the picture. Happy Fat Tuesday!


100 g flour 100 g soft butter 50 g potato starch


3 egg yolks 50 g sugar firm
the grated rind of 1 / 2 half orange untreated

jam a pinch of salt to taste In a blender

Put the softened butter, flour, starch, powdered sugar, the firm mashed egg yolks, salt and zest of 1 / 2 orange.
Knead the dough until it is uniform and smooth, form it into a ball and let rest in refrigerator to chill.
Knead the dough again and divide it into many little balls you put on a plate lined with baking paper.
with your thumb make an indentation on each of them and cook for 15 'to 170 ° C.
Pass the jam in blender and heat it to make it a bit 'more liquid with a spoon then place one on top of each dimple warm pastries.
Make cool and dry.