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Argentine cuisine


and voila with the original recipe from a lady argentina:
to about 300 mg

whole milk 500 g cream 150 g sugar 150 g

baking soda 1 / 2 teaspoon vanilla
1 / 2 stick

Place all ingredients except vanilla, in a container suitable for cooking in a water bath. Slit the vanilla pod in half and picked up the seeds that will join the rest of the ingredients, then add also the batten. Bake in water bath for 3 hours stirring occasionally. When the dulce de leche is thick pour into a jar.

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Pulp of corn ... Piedmont

back .. and come back with a classic Piedmont: the pulp of corn.

Meliga pastes have an old recipe that goes back in time: you want to be born out of necessity in the face of a poor harvest that had skyrocketed the price of wheat. The bakers then began to mix the flour (now called OO flour) with the comic corn, the flour that is derived from corn minced fine, the type can not be used for polenta but destined to be packaged desserts.
I have just got 1kg instead of flour to make polenta, then still in the ground wood mill.

this little detail I was not discouraged ... and so why not make this cake? Also with this recipe are not very buttery


ingredients

• 
  
• 4 egg yolks 300 gr. corn flour
  
• 350 gr. flour 00
  
• 200 gr.
  
• sugar 200 gr.
• butter 1 small vial of essence of lemon
• 150 ml.
• milk 1 / 2 tablespoon baking

procedure

• work the butter (soften at room temperature above left) with the sugar until you get a nice cream
• incorporate the egg yolks one at a time
• add flavor to the tube or the grated rind of one lemon
  
• add a little 'time to farina00 sifted the cornmeal and baking powder
• at this point the dough will have more and more the consistency of a brick, no problem! Pour the milk and not enough if 150 ml. add to the mixture as a crust consisting
• spread with a rolling pin and cut the shape if it is still rather soft pour the mixture into a syringe and then the rings
• bake at 180 degrees for 15 minutes
  

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Cocina clandestine Golosaria-Torino



The Clandestine Cocinera raided gastroradiofoniche Golosaria behind the friendly lines of 22 to 24 Square Trades - Torino ..... interviews, surprise attacks and taste to the white Paolo Massobrio warned ....... nun once again you are saved!!

guests on Thursday 20 November-95 FM Radio Centro Cocina Clandestine 97.00 from 20.00 to 22.00 "Paolo Massobrio, Barbara Ronchi della Rocca"



Golosaria Program - Torino.

Saturday, 22 November 2008 15.00 Opening and inauguration of Golosaria with Paolo Massobrio (Papillon Chairman), Dario Odifreddi (President of the Trades Square) and authority. Opening
area "tasted Society", dedicated to the social reality of Golosario 2009, Andrea Muccioli (San Patrignano Community and Good Food)
Opening Space "Shop Italy", 1,000 products of Italian food and space "Basket "the Province of Turin

15.30 Opening address:" axis MiTo, between 2011 and Expo 2015. What power? "

16.00 pm Presentation of the book" The Angel of the shaker with tasting cocktail Angelo’s, dedicato al piemontese Angelo Zola, fondatore Aibes e Iba

Ore 17,00 Laboratorio “La farina in panetteria”
In collaborazione con Molino Quaglia

Ore 17,00 Degustazione “Il Piemonte come non l’avete visto mai”
I migliori 5 salami in abbinamento ai 5 migliori pani e alle 5 migliori Barbera. Con l'esperto degustatore Gionata Venesio

Ore 18,00 Chiacchiere di Gusto: “Attualità di uno stile piemontese: ciò che abbiamo ereditato è ancora attuale oggi?”. Con Barbara Ronchi della Rocca, esperta di bon ton

Ore 18,30 Adesso: Scuola di cucina con la maestra di cucina Giovanna Ruo Berchera
“La cucina degli amici. Quando suonano alla porta ospiti desiderati…e inaspettati”

Ore 19,30 Chiacchiere di Gusto: “La birra artigianale fatta in casa”
Con Davide Tessaro (hombrower) in arte Tex

Ore 21,30 Il Gospel scende in Piazza.
Concerto con il gruppo Gospel The Joy Singers Choir

Ore 23,00 Chiusura di Golosaria


Domenica 23 novembre

Ore 10,00 Apertura della rassegna

Ore 10,15 Buon Compleanno Paniere! I migliori produttori della Provincia di Torino salutano il pubblico di Golosaria con una colazione d'eccezione

Ore 11.00 Adesso: scuola di cucina con la maestra di cucina Giovanna Ruo Berchera
"Sunday lunch: satisfaction that, even in the era of low cost." Non-trivial ideas to not forget the taste

15.30 Chatter of Taste: "The party is now."
When you celebrate at home, calls the rules, the bon-ton. By Barbara Ronchi della Rocca

16.00 Tasting "Piedmont as you've never seen" The best biscuits
Piedmont and their creams. In collaboration with the Consortium for the Protection of Asti

17.00 Hours Talk-show presentation of Now 2009: "In the family, the place at the table and the" social diet "taste still got to do?" Marco Gatti and Paolo Massobrio interview Aldo Bonomi, Giorgio Calabrese, Oscar Farinetti, Claudia Ferraresi, Ernesto Olivero, Chris Poggio, Barbara Ronchi della Rocca

17.00 pm Workshop "The flour in pastries." In collaboration with
Molino Quaglia

17.30 Tasting "Piedmont as you've never seen" The Big 5
honey in combination with 5 large cheese and Nebbioli North. With the expert taster Paola Gula

18.30 hours I produce so I create (the "Employment", "Environment", "Tourism", "Taste"). Award for excellence in the multifunctional food
Together with UniCredit Group - Local Committees

19.00 pm The snack sinoira with bubbles Piedmont
Edited by Consorzio di Tutela Alta Langa Metodo Classico and Restaurants Palette

20.00 am Tribute to Nino Bergese, a Piedmontese who encoded Italian cuisine. With the brothers Marcattillii of San Domenico in Imola

20.30 pm Closing of the exhibition


All day Saturday and Sunday •
this tasting and sales shop space with Italy "workshops heroic" Golosario of (a for every region of Italy) and the Basket of the Province of Turin


Monday, November 24

10.00 Opening della rassegna

Ore 10,15 Convegno sulle De.Co. con i sindaci
“Le De.Co. sono la carta di identità del Sindaco” - Convegno sulle denominazioni comunali. Con gli autori del quaderno di Papillon
Riconoscimento ai Comuni ADA (Alta Densità enogAstronomica) con assegnazione alla De.Co. dell'anno

Ore 11,00 Laboratorio di cucina “L’utilizzo della farina nelle pizzerie”
In collaborazione con Molino Quaglia

Ore 11,30 Choc à porter: uno strumento ideale per servire il cioccolato a Torino
Premiazione del Concorso tra designer a cura di Camera di Commercio di Torino, con Comune e Provincia di Torino

Ore 14,30 Presentazione della 17^ GuidaCriticaGolosa edition of Piedmont, Valle d'Aosta, Liguria and the Riviera Award 2009 and 2008 Craftsman Radiant

18.00 pm Closing of the event


All day Monday
• Opening of the plot with tasting event and sales for the manufacturer of radiant GuidaCriticaGolosa Piemonte, Valle d'Aosta, Liguria and the Basket of the Province of Turin

For the duration of the event
• Tasting of Top Hundred 2008, the 100 best wines in Italy
• Tasting ' area "tasted Company"
• Tasting of cooking De.Co. (A local name) in edited by Patricia Grossi lounge of the restaurant La Torre di Casale Monferrato
• Lunch and dinner menu in honor of Nino Bergese at the restaurant in Piazza • Over 240 Trades
the Ex Libris themed wine will be on display during the festival international " Ex Libris wine "promoted by Ca dj'Amis Claudia Ferraresi, designed and managed by the collectors Ligurian Gian Carlo and Luigi Edoardo Torre

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Winery Restaurant Reviews 2008 - Tractors - Chianocco (TO) - LA BARITLERA


We visited la Trattoria LA BARITLERA di Chianocco (Torino).

Non è la prima volta che visitiamo questo locale, ed ogni volta la soddiffazione e la sorpresa è altissima.

Andrea e Giorgia sono in grado di valorizzare al meglio la cucina tradizionale, ma con quel pizzico di novità che la rende ogni volta sorprendente. Vale la pena fare qualche chilometro in più per arrivare in questa borgata da assaporare le preli batezze di stagione che non potranno lasciarVi entusiasti.

Si arriva alla Borgata che dà il nome alla trattoria, uscendo dall'autiostrada A32 a Bussoleno, e immessi 25 in the state that leads in the center of Bussoleno, after a couple of miles, turn right Chianocco.
The road leads up to the town square, which ends in front of the church, turn left and take the road that goes up until you reach the restaurant, located on the left.

The Local is simple but elegant. In summer, a balcony houses a few tables, while inside there are 2 rooms with 6 / 7 tables. At the entrance you can see the kitchen, you can see from Dovo and Giorgia Andrea at work.

The reception is informal and friendly the friendly girls (the service is feminine!) Accompany you to the table.

The menu is always full (4 Starters, 2 First, 6 / 7 Seconds and a number of desserts) so closely tied to seasonal changes can always be offered.

The card and Wine, which lists a good large contingent of mainly Piedmontese wines, red and white one in good to excellent.

The paper proposed :
- Bars with bread stuffed with sundried tomatoes and a glass of bubbles;
- How Starters:
Veal Tartare with stewed apples, baked Delga
salad;
Pudding shake ribs with fresh tomatoes, peppers
porridge with cream of buds.
-First:
farrotti (farro risotto) and sausage on creamy pumpkin;
potato gnocchi with smoked cloves ( fan-ta-sti-ci! ).
- Seconds:
Braised veal with chestnuts;
pork tenderloin grilled with herbs;
morsels of rabbit with rosemary, pork shoulder
milk to form;
Coda veal stew, vegetarian rolls
cabbage;
selection of cheeses.
- Desserts are in a separate paper and are the true gems ....
leave them there find out ....

- We drank a bottle of Coppo Barbera d'Asti.

All capacities are discrete quantity, but the tasting menu (appetizers, 1 / 1, main dish and dessert) will not make you get up on an empty stomach ...

the end ... count of the menu and 23 Euro per person, excluding wine.
hard to find a relationship Best Value better.

IN CONCLUSION: local optimum, a fine and sophisticated but with a foundation in tradition and seasonal products. A pearl in the mountains of Susa. TO VISIT!

The place is always very popular especially in the we ... best book!

Phone: 339 - 25.30.403

Internet: labaritlera.it

welcome your comments and your messages ...

Staff Nonso loWine.
NSW RATING: O TTIM

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Serravalle Cocina Cocina Clandestine Clandestine Special Chocolate



It begins with children ....

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Reviews 2008 - Hostel - Cherasco (CN) - Osteria


In old Cherasco (pedestrian zone) is a cozy old-style trattoria.

Reach A6 exit from Turin or Milan Cherasco Marene-A7-A21, then exit ASTI EST.

It offers a la carte menu with a good variety of selection,
or you can opt for a tasting menu.

The area has a different reality cooking of snails, even here we find this specialty. We


proved that the fish is not always easy to find in reality typical Langhe.

For ' appetizer we got the Nile perch fillet with walnut sauce

How seconds, the cuttlefish stewed with peas and fennel

For drinks we offer a card, but in this case we opted for 1 / 4 of the house Arneis (satisfactory).

The price was 30 € with coffee.

In conclusion, taking into account that we were weeks (when the weather is always a tyrant, unfortunately) for lunch I'd say the service was quick and nice and the result was good, I would say excellent.

Address = Via San Pietro 21 - Cherasco (CN) - Tel 0172-488133

Credit cards: American Express is no Visa

NSW RATING: GOOD

Staff Nonso loWine.

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Visit the Red Rose in Cellar - Winery BATTLE - Vezza d'Alba (CN)


turning the beautiful Roero Piedmont, getting lost in the ups and downs around Alba, and once visit the most renowned Barolo, Barbaresco, Neive etc., we suggest you extend your trip up to the village of Vezza d'Alba .
The town sits on a steep hill, the terrain characteristics of this part, but before getting to the percent of the country I come from Alba, directly on the road, you will find directions for the company Battaglio .

The company is located in a cellar lately ristru tturata, in front of the house owners.
The activity is managed by the family for several generations, and in addition to the company owner Mr Mario, Mrs. Lydia and daughter Emily, his son Gianluca is the new engine company. With specific training as winemaker today took the reins of bringing the necessary enthusiasm and the necessary expertise.

Below you will see the house in the historic cellar the modern equipment now become indispensable for a correct production, flanked by the tanks of the historical.
immediately affects the order and cleanliness of the areas of wine production and warehouse stor Thurs

the face has just been made the new winery, with an elegant reception room, while downstairs you will be invited into the hall of the woods where a good number of barrels are on display in a room suitable framework to manage the barrel and tonneauxs in fine woods.

In the room next to you can enjoy the production of this company, gentilmete accompanied by some typical products of this fantastic area, such as robiole and cured meats.

Three are the main lines of etiquette.

The first collect 5 bottles "base" with grapes ready to be drunk and not excessive grazazione (12 to 14 degrees) which include Grignolino DOC, Barbera, Dolcetto, Nebbiolo and Bonarda
The second line is very well represented by the white Arneis Langhe (DOC) and Arneis Roero (DOCG).
These two products are to be appreciated for a good perfume and a harmonious and delicate taste. Great for appetizers or light meals.
also belong to the second selection Dolcetto d'Alba and Barbera d'Alba DOC.
The last line is called "lords" of this area, such as the selections of Barbaresco DOCG Nebbiolo d'Alba and Barbera d'Alba, all with a reasonable aging in wood.

We advise you to make you drive Gianluca expert in tasting, ne apprezzerete l'entusiasmo e la professionalità che puntualmente troverete nell'ottima qualità dei loro prodotti.
Non perdeteVi una visita all'azienda Battaglio.

Un nome che presto ritroverete a fianco delle aziende più blasonate del territorio.

Indirizzo : Via Salerio 15 - 12040 Vezza d'Alba (CN) - Tel. 0173 65423

Lo Staff di NonSo loWine.

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Reviews 2008 - Hostel - Vezza d'Alba (CN) - VIN ROERO

The local Sistu is in the central square of Vezza d'Alba in the Langhe olate, a few kilometers from Alba.
front of the inn, the King, the imposing baroque church in the classic Piedmont, dominated by the ruins of the castle.
Alongside, there is the historical site of the first bank of dawn, which began here.
The restaurant is simple and welcoming, and sat in a pair of rustic rooms of up to 7 / 8 tables
In summer you can take advantage of the terrace, where they can enjoy a splendid view.
Mr. Marco There accoglirà and once placed will be to list the menu item.
The proposal consists of 4 starters, 4 or 5 / 1 and a couple of seconds.

We chose the tasting of appetizers that included thinly sliced \u200b\u200bmarinated with herbs (similar to the Alba veal, cut very thin Best), spinach flan with cheese, polenta with gorgonzola or Lunac, crescent with porcini sautéed.
As we first got degi excellent homemade noodles, served with Piedmontese sauce (meat and sausage) and missed a truffle (truffle), served in the right quantity. As a second
we chose the pork braised in milk and turkey, roasted potatoes.
The dinner was completed with the classic desserts such as the bonet, homemade panna cotta.

All accompanied by an honest red langa, but the wine list offers a good rapprsentanza of local production.

The price is aligned to the room (about 25 € per person).

Finally an honest local spelndidamente positioned in the center of town, with great views and a unique family environment, that you can taste in every dish.
Semlicità and authenticity of an area that you can taste in every dish.
An alternative to crowded rooms that can be found in Alba.

The inn also has four bedrooms .

address = Piazza San Matrino, 5 - Vezza d'Alba (CN) - Tel +39 0173-65114

Map


Warning in late November of each years in Vezza d'Alba hosts the Festival of the Truffle and Wines of the Roero,
occasion to visit these places speldidi.

NSW RATING: GOOD

Staff Nonso loWine.

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Reviews 2008 - Hostel - Viadana (MN) - DA Bortolini.

Wednesday, September 24, we visited the Tavern From BORTOLIN of Viadana (MN ) .

can be reached quickly from Parma or Reggio Emilia, Via del Ponte up to No. 8.

The environment is simple and friendly, the
excellent attendance ,
wide la scelta del menù per il mezzogiorno,

Abbiamo ordinato :
- 1 porzione di Spallaccio ;
- 1 porzione di filetto di vitello al sale.

Buona carta di vini Piemontesi

Spesa media da 25 a 30 euro con un bicchiere di buon vino.

E' consigliata la Prenotazione..

Telefono : 0375-82.640 ‎

Lo Staff di NonSo loWine.
NSW RATING: GOOD

Red Gums And Blisters In Mouth

again "on the air"

Tonight at 20, on Radio Centro, reprise of the masters of the microphones and Marco Fedele Francesco Forlani. Can they surprise you? In the meantime enjoy the performance
one of our Maîtres à cuisiner, John Cage

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ooookkkkk returned after Throughout this period of high but mostly because of a deep bass ...
but today fratellonzo came home with a crate of peaches ... and so I urged him to
stuffed peaches are at times like this I thank my grandmother put me in front of the kitchen from a young
ingredients

• 6 peaches
  
• 40 gr.
• sugar 70 gr. macaroons
• 2 tablespoons cocoa powder 2 tablespoons Marsala

procedure

• wash and dry the peaches and then cut them in half and remove the stones. With the help of a teaspoon obtain a groove in the middle of peaches and chop the pulp removed with the crescent
• chop the macaroons, then mix the pulp, add sugar, two tablespoons of cocoa and two tablespoons of Marsala. Mix well to make everything smooth ... if the mixture becomes too wet and chop some more amaretto
• put the fish pieces on a baking sheet covered with greased baking paper
  
• With this beautiful creamy sauce fill the grooves that have made the peach halves
• After dusting peaches with sugar, place each fish on a knob of butter and sprinkle with white wine. Then bake and cook at a temperature of 180 degrees for about 30 minutes.
  
  

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Reviews 2008 - Hostel - Torino - ANCIENT EVENINGS.

Yesterday we visited Osteria Antiche Sere of Turin.

This place, is one of only a few typical local cuisine of Piedmont in Turin.

Entrance of the restaurant is located in a quiet street around via Frejus.
I advise you to leave your car in the area of \u200b\u200bCorso Racconigi near the covered market, just after Corso Peschiera (in the center of the avenue, where the market is held, it is normally easy to find parking) and make the short walk.
This is typical of the old inns, a sign in sheet and a lamp makes it easily identifiable in the short Cenischia Street (No. 9).

environment is very "rustic but clean and comfortable.
From the first room with the inevitable counter, you can glimpse the Kitchen.
Through a small hallway, the summer you eat in an internal courtyard, completely covered by a thick vine, which obscures the surrounding buildings.
seems to enter a world parallel, in isolation from the city, all for a dozen tables.

Reception is casual and friendly, cordial
girls (the service is feminine!) Takes you to the table. The tables

are laid in a simple but nice. Little paper and the right number of cutlery and glasses.

E 'come immediately a list of wines and the menu, handwritten on paper,
once butchers used for packages.

The menu is quite rich (3 / 4 of dishes to flow) and from what I understand of it seemed quite "stable" (usually synonymous with "do little but let us do good .. ") as well as card and Wine, which lists a good representation of mainly Piedmontese wines, red and white.

We ordered :
- 1 piece of veal with tuna sauce;
- 1 serving of fettuccine with meat sauce alla Piemontese (with liver);
- 1 serving of dumplings with meat sauce;
- a portion of Rabbit with white wine;
- 1 serving of Stuffed Peaches;

- 1 Bottle of Verduno Pelaverga and 1 / 2 Mineral.

ALL scope than the look of the room ... excellent and plentiful, as befits the typical Piemontese tradition ..

The kitchen is delightfully simple and tasty, reminiscent of the classic cuisine of the past, made with care and love, which inevitably finds herself in every forkful.

One flaw (to service) .. not brought us glasses of wine .. with a bottle 13.50 Euro .. and even a good taste in pretty cups Verduno Water .. was not that great ..

the end ... count of 55 Euro for 2 people .... (Pizzeria in savings today some more ..)

IN CONCLUSION: great place, to attend "every time" to savor the flavors of una volta, magari non per fare nella figura con qualcuno che non si conosce, ma da frequentare con Amici di buona forchetta... risultato = un successo garantito!

Il locale è piccolo e sempre alquanto frequentato... meglio prenotare !

Telefono : 011-38.54.347

PS. La prova della "mattina del giorno dopo" ovvero il risveglio ha dato 1 ottimo responso ... Digerito tutto benissimo, ed il vino non ha lasciato alcuna traccia... Ottimo segno!

INVIATECI i VOSTRI COMMENTI e le Vostre segnalazioni...

Lo Staff di NonSo loWine.
VALUTAZIONE NSW : O TTIMO

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Bag in Box ..... Solution or Pagliativo? A Classic Condiment


Arriva in questi giorni la notizia che sarà POSSIBILE CONFEZIONARE E VENDERE ANCHE I VINI DOC IN BAG IN BOX.

Sicuramente può essere un'opportunità per il settore, ma a nostro avviso potrebbe essere un altro sistema di globalizzazione che forse non fa parte della cultura Piemontese.

better to sell something more but approved or defend their identity and their characteristics.
We think that will be a road that is taken with great caution ...

Let us have your opinion on it.

staff NonSoloWine.

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from 14/06/2008 to 15/06/2008
FESTIVAL OF CONDUCT OF SLOW FOOD PIEDMONT AND VALLE D'AOSTA

spegial Guest: Boris Vian Italienne à la Guitare (spaguettis)

Medieval Village
Parco del Valentino - Torino


Saturday, June 14: From
15.30 to 18.30
box chatter and music by Cocina Clandestine .
16.30
"reasons of taste." It comes to food, nutrition, healthy living and sports. It debated the Assessor of the City of Torino Alessandro Altamura, President of Slow Food Piedmont Brown Boveri and the Slow Food Governor Eric Vassallo with the intervention of surprise guests.
17.30
Live Concert of Sans Papier
Hours Dinner 20.30 ***
traditional territories north of the Po
CEREA Rowing Club. Viale Virgilio 51

Pinzimonio in Bagna
Freida Brown trout tartare with Thyme citriodora
miacce Valsesiana with ham paddle, Coggins and Macagno
Tanning of Oropa
Polenta Ricotta Gnocchi with Gorgonzola Cream of the Garden at Rice

Carnaroli all'Erbaluce and zucchini
Saddle of Lamb with Mint Biellese
Potatoes Baked Cheese

Our zucchini flowers stuffed with chocolate sorbet
Ratafià Andorno
of the scallop Biellese
aspic Berries with cream will be paired with local wines

By
Franco Ramella - Rest. WHITE CROSS Oropa (Bi)
Gianluca Zanetti - Agrit. THE Capuchin Cureggio (No)

Free Sandrail Blueprints

flavors stuffed peaches ice cream bowl with yogurt and fruit cake

homebound ... with the collar because of a crash ... and it continues to produce ... I know ... I'll end stocks are those used doses of 6 people

ingredients

• 800 gr. Ice Cream Yogurt
• 300 gr. Apricot
• 300 gr. cherry
• 200 gr. currant jelly
• 2 dl of dry white wine
• a cinnamon stick 2 cloves
• berries 2 star anise

procedure

• clean the fruit and remove stones and cut a quadrotti grosolani
• versare il vino in un pentolino, unire le spezie e la gelatina di ribes; portare ad ebollizione
• unire la frutta a dadini, tenere una fiamma bassa e continuare la cottura per 10 minuti mescolando continuamente per evitare che si attacchi tutto
• scolarela frutta dal pentolino con un mestolo forato e tenerla da parte su di un piatto
• fare addensare lo sciroppo a fuoco vivace per circa 7 - 8 minuti; quindi mettere di nuovo la frutta nello sciroppo e lasciare raffreddare in frigorifero
• foderare uno stampo rettangolare con la pellicola trasparente; distribuire all'interno metà del gelato e metà della frutta e un poco del suo sciroppo e infine il resto del gelato
• keep the mold in the freezer for a night
• unmold the cake from the bowl and serve with the rest of the fruit in syrup
  

Bow Hunting Birthday Cake

strawberries and cream ...


practically it is a reinterpretation of the Black Forest cake, in where are the cherries instead of strawberries.

ingredients

• 400 gr.
• cream 350 gr. dark chocolate
• 300 gr. 00
• flour 200 gr. sugar + 2 tablespoons
• 130 gr.
• of butter 125 gr. yogurt
• 80 gr. unsweetened cocoa powder 3 eggs
• 3 baskets Strawberry
• 3 tablespoons vanilla sugar
• a teaspoon of baking powder a pinch of salt
• a dl milk

procedure

• warm 100 gr. cream with 2 tablespoons of sugar and 40 gr.
• butter remove from heat and add vanilla and a packet of 300 grams. chocolate into small pieces
• line the tin of 24 cm high sides with parchment paper
• mount the remaining butter with the sugar
  
• add the eggs and the chocolate was melted in a water bath
• pour the yeast dissolved in 2 tablespoons of late, the remaining vanilla, salt and flour with cocoa, alternating with yogurt and milk left.
• put the mixture into the mold and bake at 180 ° C for 40 minutes
• assemble the remaining cream with vanilla sugar and mix a bowl of strawberries into small pieces. used to put them in the fridge
• cut the cake into 3 disks. spread with a 1 / 3 of whipped cream and chocolate cream with half the strawberries.
• cover with another disc and try again. End with the third disc and the chocolate
• put in refrigerator for half an hour and garnish with remaining strawberries
  

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mousse tart with hazelnut biscuits


for depression ... always made with chocolate piemontesissimo Gianduja ...

ingredients

• 60 gr. chopped hazelnuts
  
• 165 gr. 00 + white flour 2 tablespoons
  
• 125 gr. butter with a pinch of salt
• 50 gr. of normal butter
  
• 130 gr. sugar 3 eggs
  
• 125 gr. Chocolate Gianduja
• 4 tablespoons heavy cream 1 tablespoon of cognac

procedure

• in a bowl mix the chopped hazelnuts, the 165 gr. flour and 30 grams. of sugar.
• add the salted butter and mix until the consistency is "a crumb"
• unire 1 uovo sbattuto con poca acqua,quanto basta per rendere la pasta liscia e soda; lasciare riposare avvolta nella pellicola in frigorifero per 30 minuti.
• tirare la pasta con il mattarello e imburrare una tortiera; foderare lo stampo; bucherellare il fondo della pasta con una forchetta e coprire con carta da forno appesantita da fagioli
• infornare a 180°C per circa 12 minuti nella parte bassa del forno
• sciogliere nel frattempo in un pentolino il cioccolato spezzettato con 50 gr. di burro
• montare le 2 uova rimanenti e 100 gr. di zucchero per 10 minuti fino ad ottenere un composto spumoso. unire la farina setacciata.
• incorporare il cioccolato quasi raffreddato, la panna e il cognac.
• pour the mixture into the base already precooked baked mold
• bake again at 180 ° C for 15 minutes.
  

New Baby Quotes Swing

fried pie


worse ... worse ... ... I can not study depression and despair are always there lurking to hit ...
only one thing calms me ... here I am here ... bake cakes with a recipe borrowed from a sweet fairy . for convenience we carry the recipe: ingredients

• 750 g. flour
• 250 g. sugar
• 500 g. butter
3 egg 1 teaspoon vanilla
• grated rind of 1 lemon
• 1 jar of apricot jam or nutella
  

procedure

• quickly knead the ingredients .... if you want my advice melt the butter in a double boiler just so the dough will be more workable (I came to hurt the tendons of the hands while kneading )
• when you obtain a homogeneous mixture, let stand in refrigerator for 2 hours covered by a towel
• 2 hours after the roll out the dough to a thickness of 5 mm. about ... do not let them dry out if not too thin
  
• draw circles with cut pasta or a glass (I had a few 'of all forms ... so you know they are a bit' crazy)
• discs cut from the middle of the center with a size smaller-sized cap or pasta
• bake at 180 ° C for ten minutes, making sure to brown (I have placed before the oven to watch it all the time .. . sorry but tonight I'm not over his head) ... bake all the bases first and then all the covers
• make cookies with apricot jam

cookies at the end they came back good ... the mixture allowed me to keep me busy in the afternoon and to feed a regiment ... too bad it sticks very well two parts and in some cases tend to slip through our hands.