Twinhan Tv Usb Driver

Basbousa semolina and almonds

basbousa di semolino e mandorle , inserito originariamente da fugzu .

Anche questo dolce proviene dal libro di Claudia Roden " La Cucina del Medio Oriente e del Nord Africa" Ed. Ponte alle Grazie .

Ci sono moltissimi dolci diversi che vengono chiamati "Basbousa" le varianti possono essere con farina, semolino, sciroppi speziati, cocco.. possono essere cotti nel tegame o in forno... avere consistenza di budino o di dolce vero e proprio... possono essere consumati tiepidi o freddi.

Proprio per queste innumerevoli varianti il termine "basbousa" può essere sostituito con "helva" che significa "dolce".

Le dosi, spesso, in queste ricette sono non precise, ma a tazze cucchiai: ho cercato di dare un peso agli ingredienti usando tabelle che avevo.

Basbousa con mandorle

INGREDIENTI

1 tazza di semolino (125 gr)
2 tazze zucchero (200 gr)
3 tazze d'acqua ( 240 gr X 3 = 720 gr)
1 cucchiaino succo limone
1 tazza mandorle spellate (70 gr in scaglie)
180 gr burro fuso
mandorle spellate whole (decoration)
eishta * or mascarpone or whipped cream with fresh sweet

eishta = Middle East is a thick cream derived from buffalo milk.

PROCEDURE

Bring to a boil in a saucepan, water, sugar and lemon juice, cook a few minutes and remove from heat.
In a large frying pan melt the butter and add the meal with sliced \u200b\u200balmonds, chopped.
Cook everything over a low heat for about ten minutes until the mixture is a golden yellow.
then gradually add the hot syrup, stirring constantly, cook over low heat.

After about 15-20 minutes the mixture will thick as a cream.
Remove from heat and let cool, then pour in molds and decorated each with a blanched almonds.

Serve immediately and accompany with a little 'of eishta.

CONSIDERATIONS

It 's a very special sweet, very sweet. Warm is good, then if accompanied with a little 'fresh cream, sugar free, once installed, it becomes special.

The recommended dose is about 22 mini portions.

CONSIDERATIONS 2

Turkey Dilek's friend told me that is more similar to their mascarpone cream cheese.

Emerson Dvd Player Problems

Peanut Butter Chocolate Chips Cookies

Oggi, dando un'occhiata in dispensa, ho trovato un barattolo di Peanut Butter (burro d'arachide o pasta d'arachide come dir si voglia) da utilizzare. E' uno di quegli ingredienti che acquisto very rarely, in my house like, and even that much, only my daughter and not knowing what happened (worthy) make it do, I began leafing through some magazines looking for a recipe that I could do the job, until ' I stumbled upon a recipe for biscuits. "There!" I said to myself, "just what I was looking for." So ', I began right away and I must say that the result' was amazing .... at least for me!

Peanut butter chocolate chip cookies

Serves about 44 biscotti:

175 g burro a temperatura ambiente

3 cucchiai colmi di Peanut Butter (burro d’arachidi)

100 g zucchero di canna scuro

150 g zucchero semolato fine (tipo Zefiro)

2 cucchiaini estratto di vaniglia liquido (o 1 bustina vanillina)

2 uova

300 g farina bianca

1 cucchiaino bicarbonato di soda

200 g dark chocolate chips

100 g very coarsely chopped peanuts (or alternatively drops 100g white chocolate or milk)

Preheat oven to 180 degrees if static or 160 degrees if ventilated.

In a large bowl and beat with electric whisk the butter, sugar and peanut butter (peanut butter) until 'the mixture will result' creamy and pale.

Add eggs and beat again until 'they are well incorporated.

Join the sifted flour and baking soda and stir well with a wooden spoon.

Add chocolate chips and peanuts, if using, and mix well.

Spread the dough by spoonfuls well-spaced, on baking sheets covered with parchment paper and bake for about 10-12 minutes or until 'the biscuits have reached a light golden color.

Ratchet And. Clank Rhino V Holo Plans

Iranian Halva

halva iraniano , inserito originariamente da fugzu .

Per festeggiare la conclusione a tempo di record del libro di Chiara Riccarand "La cucina persiana" Ed. Ponte alle Grazie , mi sono cimentata in un HALVA' persiano.

L'halvà è un dolce dalle origini antiche, presente in numerosissime versioni, in tutta l'area mediorientale, al punto che il nome è diventato sinonimo di "dolce, tenero, malleabile".

Refrigerato o lasciandolo riposare qualche ora, questo dolce aumenta la sua consistenza.

INGREDIENTI
(90 balls-6 persons)

480 gr flour 00 Spadoni special homemade pasta

360 gr butter 240 gr sugar 250 gr water
(+ 60 g) *
65 ml rosewater
1 teaspoon ground saffron, dissolved in 60 ml of hot water *
2-3 cardamom seeds crushed in a mortar

Garnish

cinnamon coconut powder, almonds, pistachios and chopped or cut into strips

PROCEDURE

Toast in a pan on low heat for about 10 minutes, the flour.
Passing the flour from white to an amber color. Prepare a syrup

bring to boil water with sugar and crushed cardamom seeds and saffron with mortar.
Add only to fire off the rose water.

When the flour is yellowish remove the pan from heat and add butter, stirring quickly and the compost will now a dark, burnished. come off.
Also add the syrup, stirring constantly. You will get almost immediately a compound glossy, dark plastic.
If you need it put it back on the stove over low heat. When the mixture comes off well from the edges of the pan and smooth it is ready.

Pour onto a plate to cool slightly, then it can be portioned in small balls or pour on a dish and a spoon formed on the surface of the decorations.

Put in a bowl a bit 'of coconut and pass the ball as and when it will do.
Arrange on a plate, sprinkle with a little 'ground cinnamon and chopped pistachios or almonds.

CONSIDERATIONS

I tried using a third of the recommended dose and I did not add the saffron because I did not have at home.
I got 30 balls.

flour 160 grams butter 120


80 sugar 83 g water (+20 g)
21 grams rosewater
1 seed cardamom

DECORATION
cinnamon, almond flakes

To toast the flour I used a thick-bottomed pan with a wooden spoon and , keeping the flame very low. At first nothing seemed to happen but I always mixed, then began the smell of the flour is yellowed and imperceptibly. After 12 minutes after the flame, I removed from heat and add the butter, stirring the mixture immediately became dark, while staying consistent and not burned.
adding the syrup, while still stirring, magically without any effort the mixture is dry, without returning the fire, probably due to the heat transferred from the pot.

The consistency when the halva is just done, is unique!
a kind of clay.

I had ever eaten and I can tell you that remembers the chestnut cream, fragrant.

I left the balls on a plate for a couple of hours and the mixture has hardened, assuming a slightly sandy texture, but really good.

I'll definitely try it with saffron!

4 Digit Combination Calculator

phyllo pastry parcels stuffed with cheese labna flavored with thyme, chives and chervil

fagottini di pasta fillo farciti con formaggio labna aromatizzato con timo, erba cipollina e cerfoglio , inserito originariamente da fugzu .

Continua la mia sperimentazioni sulle sfoglie sottilissime.

La pasta filo, o fila è una pasta sottilissima di cui si fa gran uso in tutto il Medio Oriente (Phyllo per i Greci, Yufka per i Turchi).
La preparazione in sè è semplice: si tratta di un impasto di farina e acqua ben lavorato fino ad ottenere una massa setosa ed elastica. E' più difficile ridurlo in sfoglia dopo un riposo di almeno 30 minuti.

Una volta stesa aiutandovi con poca farina va mantenuta sempre umida anche coprendola con un panno wet.

You can, for example, use for pies or small appetizers triangular or cigar-shaped long and thin or spiral.
Each layer is brushed with melted butter thoroughly.

More info on these preparations on the book by Claudia Roden "The cuisine of the Middle East and North Africa, Ed Ponte alle Grazie.

INGREDIENTS

phyllo dough melted butter *

cheese labna
** fresh herbs: chives, thyme, chervil
sesame seeds poppy seeds


*
phyllo dough 250 g flour 00 Spadoni special homemade pasta
150 gr water temperature
3 gr salt

** CHEESE LABNA
a great greek yogurt (240 grams) 1 teaspoon salt


PROCEDURE

The day before the preparation of processed cheese dumplings labna, stirring greek yoghurt with salt and putting it to drain in a refrigerator inside a cloth (suspended) squeezed for at least 18 hours.
The next day, mix the ingredients for the phyllo dough until dough is soft and silky. Put it to rest in a hermetically sealed housing for at least 30 minutes.

Finely chop the herbs and mix in the labna.
Preheat oven to 160 ° C fan.
lining the pans with parchment paper and bottom of the butter.

Divide the dough into eight portions and then rested the ball. Take the first
and helping with a little flour and a rolling pin to roll it started turning 90 degrees on each pass.
more when you can not take the dough with a rolling pin already very thin with her hands and gently continues to grow (as possible) in all directions.

With a very sharp knife cut into strips about 8 cm and brush them with plenty of butter.
To get a triangle you will need a pastry rectangle of 8 cm X 16 cm and 4 you do folds.
Put a teaspoon of filling in center of flavored labna imaginary triangle formed by the diagonal of the first square of dough.
Fold on the other side and brush with butter, fold over and over and brush every time: you always get all greasy and wet surfaces with butter.

Arrange the triangles on a baking sheet lined with parchment paper and possibly decorated with sesame seeds or poppy seeds.
Bake at 160 ° C for 20 minutes. Remove from the oven and serve hot, warm or cold.

are always excellent!

CONSIDERATIONS

once worked well, this dough is easy to work if you do not scare away. Unlike dell'uso tradizionale io ho preferito stendere diverse sfogli non di grande dimensione: per me era più facile e alla fine ho anche utilizzato anche parte dei ritagli.

Provate!

Ricordate che potrete fare anche una versione dolce farcendoli semplicemente solo con labna e una volta cotti, ancora caldi, colando sopra uno sciroppo dolce freddo.

CONSIDERAZIONI 2

L'amica Dilek mi ha suggerito di provare a farcirli con patata lessata e feta e friggerli. Proverò al più presto.

Difference Between Amoxicillin And Flucloxacillin

Eggplant Mirza Qasemi

Melanzane alla Mirza Qashemi , originally uploaded by fugzu .

I could not resist and I bought yet another book in the series The reader greedy published by Ponte alle Grazie.
The new volume is called "Persian Cooking", author Chiara Riccarand.

I just started but here is a recipe for an appetizer made with eggplant.


INGREDIENTS (6 persons)

6-7 medium eggplants 6 cloves garlic

150 g oil

3-4 eggs 1-2 ripe tomatoes
salt, pepper

PROCEDURE

Roast the flame (or in the oven) the eggplant whole until they are completely cooked.

Blanch the tomatoes, peel and remove seeds.
Remove the pulp from the eggplant, drain and let cool.
Finely chop with a knife.

Peel and crush the garlic and sauté lightly with the oil in a pan.
add the eggplant, then tomatoes in small cubes.
Dry the mixture over the flame.

Beat eggs in a bowl and pour the mixture of eggplant cook stirring all the time because it curdle.

Serve hot or cold on a tray decorated with slices of tomatoes. Excellent as a snack or appetizer served with warm bread.

CONSIDERATIONS

I made a small dose, using a large eggplant, 1 clove garlic and 1 egg. I had ripe tomatoes and tasty so I replaced them with a little 'of tomato paste.

I cooked the eggplant in the oven and we have used this cold appetizer.

Really great, unique flavors and delicate textures. Goodness knows that by following the directions to the letter and having tasty ingredients and season!

School Annual Day Compering

semidisossato capon stuffed rice cake

capon stuffed semidisossato , originally uploaded by fugzu .

For Christmas my father gave me two of his capons: are little guys, good and cute, grown in the wild, free-range. Here's how I cooked the last.

INGREDIENTS

a capon
extra virgin olive oil

butter salt, pepper 2 eggs

6 large slices of sweet ham

4 cubes frozen spinach 1 / 2 leek, finely chopped 2 slices of salami

1 medium potato

filofort white needle
string

PROCEDURE

Turn on the oven and bring to temperature: 190 ° C fan.

Bone partially leaving the capon wings and legs. Schedule
affecting the chest with a sharp knife, half and slide the knife along the carcass to the back, first on one side then the other, taking care not to cut the skin on his back when completely removing the carcass.
Spread the capon and slightly open the chest or other groups of meat to cover an even layer of meat throughout the interior. Eliminate the annoyance.

FILLING

to Make a small omelette with 2 eggs and a little salt: let it cool. Jump
thawed spinach with a little butter, then add salt frullateli slightly with the mixer blades. Jump

briefly potatoes peeled and grated with a little oil and leek sliced \u200b\u200bvery thin. Remove from heat and add the slices of salami cut into thin Filini.

Wrap the inside of the capon with slices of prosciutto, slightly overlapping and protruding.
Roll the omelette, spinach and then distributed to finish the leek and potatoes and sausage.

Go to the seam-binding.
With needle and thread stitched up the capon with small dots and then tied with kitchen twine to refine the shape and prevent deformation or break during cooking.

Put in a pan, add salt and pepper and anoint with olive oil.

Cook, without turning over, for an hour and a half at 190 ° C fan oven.

Once removed from the oven, you should leave rest for ten minutes before cutting to prevent the filling is completely shattered.

CONSIDERATIONS

We of course we did not have patience and we cut now!

The flavors and textures are fantastic: it's really important from an excellent raw material.
is not a usual filling but we loved it: it remains moist and the different layers are contaminated and complete.

If you are in trouble with the stitching make a provisional tie with string, then remove it and then sew the binding real a string. Bone
leaving legs and wings make it easy cooking and retain the right to eat the best parts for the roast, boneless nobility intact and stuffing and enriches the interior.

Mushrooms Brain Swelling

This is table 68, even 26 to finish and I must say that I expect the toughest, the most beautiful but also to draw.

Lotion Like Cervical Mucus A Week Before Period

rice cake, originally uploaded by fugzu .

I often happen to be interested in a recipe, but then expect it now, it gets the inspiration and the desire to right.

E 'also happened to this cake of rice: the recipe comes from the book by Alessandra Spisni "recipes from the old school which" ed è stata anche trasmessa alla Prova del cuoco.

Ho apportato qualche piccolo cambiamento nella tempistica e non ho usato il liquore (non avendolo e sapendo che sarebbe stata mangiata anche da bambini)

INGREDIENTI
(tortiera diametro 28, apribile)

1 litro latte intero
100 gr riso originario biologico
300 gr zucchero semolato
1 scorza di limone grattugiata
10o gr mandorle spelate e tritate
100 gr cedro candito tagliato a coltello
50 gr amaretti sbriciolati
1/2 bicchiere liquore mandorla amara *
5 uova

PROCEDIMENTO

Ho lavato velocemente il riso con dell'acqua fredda; l'ho versato with 1 liter of milk in a thick-bottomed saucepan, and cook with the lemon zest over a low heat for one hour.
I shuffled from time to time and maintained a slight boil.

Ten minutes before the end of cooking I added the sugar and finish cooking.
Once removed from the flame I added the candied citron, finely chopped with a knife, chopped almonds and finally crushed amaretti.

I mixed and pour into another bowl to speed up the cooling of the compound.

Once the room temperature I added the eggs, previously well beaten with a whip.

I have a springform pan lined with parchment paper, I have paid the composed and cooked for one hour at 160 ° C fan oven.

Before I turn out the toothpick test to check that the inside was not wet.

According to the freshly baked recipe I should pour the liqueur and leave to cool completely.

After the cake should be put in the refrigerator and eaten cold, cut the cake into lozenges.

I simply pie in the pie and I could only bring it to room temperature ... why then was devoured by half (the other half is trying to get in the refrigerator for breakfast tomorrow).

CONSIDERATIONS

Once I warmed the pudding cake and I could not put it in the refrigerator to cool, however, are able to cut it into small diamond ...

density, before putting it in the fridge, is something special but moist consistency. Remember the taste of sweet when made with boiled milk and narrow.

beans and rice are mixed candied fruit, almonds make the crumbs of the bite but slightly rough perfectly calibrated with the cream and amaretti now distant memory of a lost consistency.

It 'so good but maybe wet and cold as the recipe will spettacolare.

Vi posso solo aggiungere che mio figlio odia i canditi e gli amaretti e non ha fatto una piega quando al sesto pezzetto la sorella (un po' a dispetto) gli ha detto gli ingredienti. 

Ha risposto: " Non mi importa, se è buono è buono!"

Sono talmente entusiasta da pensare a una mia versione "mediorientale"... poi vi racconterò.

CONSIDERAZIONI 2

L'abbiamo mangiata anche dopo che era stata in frigorifero: cambia completamente le consistenze, diventa più umida e budinosa... è diversa e buonissima.

Ratchet And Clank Rhino V Holo Plans

Pizza ... end end

pizza fine fine , originally uploaded by fugzu .

During this time I'm experimenting with thin bodies and thin sheets.

After the dough for the pastry egg strudel of , waiting for the Turkish pizza (Yufka) here is a variant of what I use for focaccia di Recco (with oil) and for Jamaican Patties (with butter and turmeric).
This mixture is a percentage of lard.

INGREDIENTS
(18 medium pizzas)

500 grams of flour 00 Spadoni special homemade pasta
250 g of water at room temperature 50 grams of lard

6 grams of salt

PROCEDURE

I hid in the Kenwood all ingredients at low speed for about 10 minutes until dough is elastic, soft and clear.

I put it to rest in an airtight box for 30 minutes then I split into pieces of 40 g and I formed into balls that I put back in the box airtight.

Paiano With the help of a wooden rolling pin and a long I have stretched out the sheets as if it were pasta sprinkle lightly only when needed.
I got some sheets almost transparent, I lightly flour and bake of the first I pull a little more 'hands to make them even thinner.
I heated a frying pan very carefully I baked pizzas and fast, turning only once, and stacks them, once cooked, one on top and cover with a cloth.

CONSIDERATIONS

are really good and fast.
They are easy to draw: if left uncovered, when cooked, tend to become crisp as if you can cover them soft and easy to roll up and stuff as you like.
read like clouds, tasty and crumbly.
Try it!

Reason For White Chalky Stools

Yufka: Turkish pizza

Yufka: Turkish pizza, originally uploaded by fugzu .

The Yufka is a kind of turkish bread. It was cooked for the first time during the Ottoman Empire, and became thus a sort of national bread.

The dough is stretched using a rolling pin and is cooked on a giant metal plate heated until it becomes quite crisp.

The main feature of this type of bread is the long shelf life. In Turkish culture prepares helping each other and with their neighbors. When you are preparing them in large quantities. It is stored in different peaks Yufka and when you eat it does soften a bit 'to open. The Yufka can be eaten as is, as well as together with other ingredients such as cheese, meat or vegetables.

INGREDIENTS
(18 small pizzas)

250 gr flour 00 Spadoni special homemade pasta
150 g warm water 3 g salt


PROCEDURE

Mix ingredients and knead for about 190 minutes to the dough is smooth and silky, supple.

Put it to rest in an airtight container for about 30 minutes.
Divide into many small portions of 24 grams and formed small balls and put them back in airtight container.

Take the first ball and helping you with very little flour, a work of wood and a long rolling pin, roll out like egg pasta dough, but will proceed until a thick veil.
Ammucchiate remembering to a pizza on the flour before stacking.
Preheat a frying pan and put very little for the pizza to cook. In a moment
become almost transparent and will form small bubbles.
turn it and cook the other hand squeezing the bubbles slightly (larger) that will be formed.

accatastatele As they are cooked on a plate and cover with a cloth if necessary.

CONSIDERATIONS

Try to lay them as thin as possible and get a good result. I assure you that one leads to another!

How Can I Tell What Series Nforce I'm Using

PIDE:

PIDE: Turkish pizza, originally uploaded by fugzu .

At the Lesson of January 31-Dinner to be held in Florence at La Buona Tavola, I experienced a couple of Turkish bread.

PIDE is the version "white" of the Turkish pizza but can also be seasoned (lahmacun) with lean minced lamb and served with lettuce, tomato and raw onion to put on the pizza as desired.
takes the form typical "boat" when it is stuffed with cheese. This recipe comes from
Blog Frank Spall. Here

on Wikipedia a bit 'of informazioni generali sulla cucina turca .

PIDE
(1 pizza)

INGREDIENTI

LIEVITINO
5 gr lievito birra
un pizzico zucchero
30 gr farina
60 gr acqua

IMPASTO
210 gr farina
1 cucchiaino sale
2 cucchiai olio
125 gr acqua
1 uovo sbattuto per spennellare
sesamo

PROCEDIMENTO

In una tazza mescolare gli ingredienti del lievitino, coprite con un piattino e lasciate riposare,in un luogo riparato, per circa 30 minuti.
Dopo questo tempo il lievitino sarà gonfiato e raddoppiato.
Impastate il lievitino con tutti gli altri ingredienti (escluso l'uovo you use for polishing before baking and sesame.

After about ten minutes you will get a hydrated mixture similar to the Tuscan ciabatta. Flip
to rise directly on a baking sheet lined with parchment paper, covered with a sheet of nylon.

Beat the egg and helping hands stendetene a bit 'over the pizza. Cover with nylon.
Repeat this process until the pizza is about the size of a dish pizza. Let
levitate an hour then sprinkle generously with sesame seeds.

Just before baking, helping with a plate placed vertically do the vertical marks on the surface of the pide.

Bake in convection oven at 210 ° C for 15 minutes.

CONSIDERATIONS

Quick to make and very light and the original flavors and textures. Try it!

CONSIDERATIONS 2


I found another similar recipe in Blog Cindystar , but with a variation nell'idratazione and with the addition of yogurt.
Fri reprint adding some minor modifications.

I followed a procedure similar to the other.

INGREDIENTS
PIDE 2

7 grams of dry yeast (1 packet) = 25 g LB (LB only 20 grams)
1 / 2 teaspoon sugar 250 ml warm water


0 450 g of flour 1 teaspoon salt
2 tablespoons extra virgin olive oil
2 tablespoons plain yogurt, preferably greek (40 grams)

1 egg lightly beaten (+ a little water)
sesame seeds


PROCEDURE

Prepare, in a cup, the lievitino with sugar, yeast and 2 tablespoons warm water (taken from the total water).

After about 20-30 minutes will be inflated and frothy, mix it with other ingredients and mix with the kenwood for about 10 minutes.

put it in a plastic box and covered by nylon cover for about 25 minutes then divide the dough into two parts and placed each on a baking sheet lined with parchment paper.


Let rise for about 1.30 h wetting, slisciando and stretching the dough with the beaten egg with a little water.


Just before baking sprinkle with sesame seeds and "striped" with the dish. "


Bake 220 ° C convection oven for 5 minutes then reduce to 210 ° C and cook for 10 -15 minutes.

CONSIDERATIONS 3


The differences between the two bodies are minimal. I like more the second. The first one is really light.

Where Can U Buy Tapeworm Medicine For My Cat

Turkish pizza strudel (my way)

strudel, originally uploaded by fugzu .

I love the mountains, the Dolomites.
I've always had a controversial relationship with the Strudel because I do not like raisins.
I tried several recipes over the years but none was, in my opinion, perfect.
Assuming that there may be many variations on this recipe, a few days ago I tried again, taking information, and processes doses from different recipes and even a little fishing 'by my "common sense".

The result was excellent, to the point that I've eaten too!


INGREDIENTS (2 large loaves)


BASE 250 gr flour 00 Spadoni special homemade pasta

1 egg 30 g melted butter

4 g salt 50 g warm water (approximately)

FILLING stark
5 apples (ripe)
80 gr raisins to soak (a fist)
80 gr pine nuts (2 fists abundant)
5 tablespoons peach jam (or apricot)

5 heaping tablespoons bread crumbs melted butter to moisten the bread crumbs (maybe 50g) melted butter
Polishing
pastry 1 egg + a little milk to polish strudel

cinnamon 1 teaspoon grated rind of 1 / 2 lemon

DECORATION

icing sugar whipped cream with a little icing sugar

PROCEDURE

I mixed in Kenwood flour at low speed with all the ingredients, adding water to last a little time. I got a soft but not sticky dough. Shiny and with a its consistency: soft and silky as a pastry.

I let it sit on the board in a glass bowl upside down for an hour.
I put raisins n a small bowl and I added warm water to cover.

After this time, I divided the dough in half and form two balls.

I turned on the fan oven to 180 ° C.

I dusted the floor with a little flour and with the help of a rolling pin along I started to roll out the dough like pastry pulp.
As I turned a quarter turn and lightly flour the top and bottom with very little flour.
To move the dough, I always rolled on the rolling pin. When
was thin and transparent, the size of a sheet open protocol, but oval, I transferred to a thin sheet of linen.

In a pan I melted about 50 grams of butter and immediately added to the breadcrumbs. I mixed and off quickly.

In another pan I melted the butter then I brushed over the entire sheet.

I peeled 2 apples and a half and I put in a large bowl, cut in thin slices, half the pine nuts, 1 / 2 teaspoon of cinnamon and half the drained raisins and well drained.
I mixed well with your hands.

the center of the sheet greased with butter I spread half the butter to grease bread crumbs, over which I poured half of the jam.
I then located, ammonticchiate, le mele affettate con uvetta, pinoli e cannella.
Per ultimo ho aggiunto una piccola spolverata di buccia di limone.

Ho ripiegato le due estremità corte verso l'interno e, aiutandomi con il telo di stoffa, ho rotolato prima il lembo lungo di destra sulle mele, poi sopra quello di sinistra.

Ho ottenuto così un rotolo abbastanza largo, gonfio e ben sigillato con la chiusura sopra.
Sempre aiutandomi con il telo ho trasferito il tutto, capovolgendolo (chiusura sotto), su una teglia foderata di carta forno.

Ho spennellato abbondantemente con l'uovo e poco latte, sbattuti e ho infornato.

Mentre cuoceva il primo ho preparato il secondo, stendendo la seconda sfoglia e sbucciando e tagliando l'altra metà di mele solo in un secondo tempo in modo che non annerissero.

Una volta pronto ho semplicemente aspettato che finisse di cuocere il primo e l'ho infornato a 180°C per 38 minuti.

Una volta sfornato lo strudel l'ho lasciato riposare e poi spostato su un piatto. L'ho spolverato con zucchero a velo.

CONSIDERAZIONI

Le dosi di questa ricetta non sono precise perchè è nata al momento e molti degli ingredienti non sono dosabili: le uova possono avere pesi diversi, otherwise the flour absorb the liquid. For personal taste can enjoy a different dose of pine nuts or raisins. I love my jam fish homemade strudel, but I found the use of apricot jam.

We like apples Stark.
Someone loves cinnamon or who does not love the smell of lemon peel.

In my test the underside of the cake has two complete layers of pastry. Well it could be enough to close one, crossing the edges slightly, but in my opinion, the foundation holds moisture better together.

I can only say that we adore eating accompanied by a couple of spoonfuls of whipped cream with a little icing sugar. This version is not very sweet and a good soaking at least one hour in warm water, changed several times, raisins makes it really good and gentle.

Passing the time the dessert better but unfortunately did not last long.

CONSIDERATIONS 2

Here are some other very interesting information for the strudel who kindly wrote me MANU.

Hello beautiful your strudel
also quite faithful to the strudel, which is different from the Trentino Alto Adige and strudel is not easy to find on the net
a suggestion, if I may be thirty
- the jam is not usually used strudel
- are the apples are sparse su tutta la sfoglia e poi vengono arrotolate assieme alla sfoglia così il gusto è più equilibrato e regge meglio il peso del ripieno

se ti va per curiosità di guardare il mio

Strudel Trentino

io come mele uso di preferenza le renette o canada che sono le migliori sopratutto ad inizio stagione, poi per il resto dell'inverno uso le golden
considera però che noi comperiamo tutte le mele ad inizio stagione e così a fine inverno le golden sono bruttine ed avvizzite, ma buonissime per lo strudel e la mousse.

CONSIDERAZIONI 3

H seguito le indicazioni di MANU e ho eliminato buccia grattugiata di limone e la marmellata.

Ho cambiato il tipo di mele, usandone delle mature gialle.

Una volta stesa fine e spennellata di burro, ho distribuito il ripieno su tutta la sforglai escluso una piccola cornice.

Ho ripiegato leggermente i lati e arrotolato delicatamente il tutto col ripieno, concludendo con la chiusura sotto.

Ho seguito la mia ricetta come sopra e il risultato è stato sublime! Vi posso solo mettere la foto di una fetta.

Is A Remote Starter Necessary

NEW YEAR IN CAMPOBASSO


Movie testimony of my holiday this year's capital of Molise in Campobasso. Hosted by
Fratangeli that I was treated with incredible hospitality.
One of the best holidays I've ever done.

Gladiator Sandals For Men

Bread & relish for the holidays


Lezione e Cena: panificazione con abbinamenti d'autore
Monday, January 3, 2011 from 18:00 to 22:30
Food and Wine
Via Domenico Veneziano, 5r Florence


A special evening dedicated to the bakery open to all. To learn the basics.
Together we will prepare two bodies: the Party Sandwiches and Baguettes, discovering tricks and trivia, eating bread made together, which you can then point out to relatives and friends during the holidays 2010/2011.

We also Gehakteleiber or chicken liver paté Jewish Ganush Baba, and Labna Muhammara.

The lesson will end with a dinner of fresh bread and pottage special meals together.

The lecture will be held by Luisa Ghetti and Jean Michel Carasso .
will be provided copies of the recipes prepared.

Thanks to the wide availability of Mariangela Grassi owner of La Buona Tavola , by yet another collaboration between me and Jean Michel Carasso, few days ago, created a special evening , unique.
Some members were blocked at home but the influence the group of participants was very special.

Here are some photos taken by Eleanor.

sandwiches refreshment (semisweet)

baguettes

labna: cheese flavored

Muhammara

  Gehakteleiber ovvero pâté di fegatini ebraico

Baba ganush

macedonia orientale

Probabilmente sarà la prima di molte serate cultural-culinarie perchè l'insieme di idee, ambiente e persone è stato davvero vincente.

Per ora abbiamo deciso (insieme ai partecipanti) che la prossima puntata sarà sulla cucina turca ottomana ma continueranno other classes of baking.
The meetings are always changing and open to all suggestions.

The day of the week will be fixed, but probably on Monday postponed the start from 18:00 to 18:30 to help some friends who also come from further afield.