Easy To Make Homemade Horse Muffins Treats

Lell @






Above, the image taken from the site and below, my playing in real ice.

This cake was created by request of my dear friend, Alessia, who takes care of the cooking section of the site Lell @ brown.

I hope my work has been up to his expectations.

The work is customized not only with the dimension of the site on the tray, but also with the two shapes (including background) represent the top of the cake, because the shapes are the founders of the site, as you can see here

This is a cake made with alternate layers of sponge cake with chocolate cream and eggnog.

The latter I added the whipped cream to make it more delicata.La amount of cream I put her eye, according to my taste personale.Gli layers of sponge cake are soaked in flavored sugar syrup vanilla. For the syrup I made by eye, who likes more sweet or less, so free will.

Sponge cake with chocolate

200 gr.

sugar 6 eggs 1 teaspoon of vanilla extract

70 gr.

flour 70 gr. potato starch

30 gr. cocoa

1-Beat the egg whites.

2-Fit, in part, the egg yolks with sugar and vanilla until creamy and foamy swells.

3-In another container, combine flour, cocoa and starch and then sift.

Then add the three compounds, alternating.

careful not to remove the mixture, turn always from the bottom up.

Place in a baking pan and bake for 24 to 160 degrees for 30-35 min.

zabaglione cream

look here

for the recipe

Honeywell Chronotherm 4 Install Instructions

DIFFICULT ...

Because for me, Sunday means (also) a nice plate of pasta in the oven!
And it was a bit 'that we fantasized above.
I'd like to do everything in the house - even the pastry with egg and pulled by hand, but then things become too complicated and long and I on Sunday morning, like so many other women, I must necessarily do so many things, including cleaning and shopping for example.
And I refuse to get up before 9. But
pasta should be, and well baked, and then:

cannelloni ricotta and spinach (version of My Sister)

Ingredients (for about 16 cannelloni):
- 250 gr. cannelloni;
- 500 gr. fresh ricotta;
- 150 in single slices of ham;
- 6 cubes of frozen spinach;
- 750 gr. tomato puree;
- grated parmesan cheese;
- 1 clove of garlic;
- 3 whole eggs;
- 1 teaspoon sugar;
- salt, pepper, olive oil and butter, to taste
First, blanch the spinach in a little water and then saute in a little oil, salandoli slightly.
Meanwhile cut the ham into small cubes and, in part, prepare the sauce by frying garlic clove in oil, then pour the tomato sauce, a pinch of salt, one teaspoon sugar, and cook over low heat for about ten minutes, without letting it thicken very but leaving it fairly liquid.

Blend at this point the spinach and combine them into a bowl with ricotta, ham, an egg, a couple of tablespoons of grated parmesan, a pinch of salt and a generous grinding of black pepper, carefully mixing the whole.

Stuff the cannelloni with the help of a spoon and place the cannelloni one after another, after having paid a base of sauce in the pan.
Cover with plenty of sauce, beaten egg, sprinkle with plenty of grated Parmesan and butter.

Bake at 180 ° C for about 30-35 minutes.

Jardine Dresser 0702c00

DESERVE FUN ...

Saturday afternoon already anticipate my weekend of rest, relaxation and laziness.
The day was perfect weather and a thin, hungry and began to climb teasing.
While chatting with one of my favorite massage therapist, and listing the asparagus among my forbidden foods, I kept thinking, but I want them!
Because nothing attracts more of the forbidden.
true.
that lately, except asparagus that I never particularly appreciated, also came the m'è fixed for quite chili oil, whole and entire, just as those who then leave you breathless for three days following.
In short, the more I thought the asparagus, and came as an SMS Ice Man to whom I had asked him what he wanted for dinner ("A beautiful platter of pasta!"), And more are outlined in my mind, this delightful first course, perfect during a cold, clear waters and stellatissima evening of February:

PAPPARDALLE ASPARAGUS, MUSHROOMS AND BACON

Ingredients for 2 people:
- 150 gr. of asparagus (even frozen);
- 20 gr. dried porcini mushrooms;
- 100 gr. bacon slices;
- ½ onion

- 1 sprig of rosemary
- cream;
- salt, pepper and extra virgin olive oil, to taste

First, soak the porcini in a cup of hot water.
Then blanch the asparagus tips in boiling salted water for about 5 minutes.

Clean the onion, chop and fry gently in olive oil.
Add the bacon cut in the length, in mo 'of pappardelle, and cook for a few minutes, with a sprig of rosemary.

Add the mushrooms, without water, and shortly after the asparagus tips.
If necessary add a little 'cooking water of the asparagus, or mushrooms.
Meanwhile, bring to boil salt water to and cook the pasta.
few moments before draining add to the pan sauce, a bit 'heavy cream.

Pour the pasta, and serve to blow hard!