School Uniform Vs Casual Wear?

Scroccafusi

Ultimi giorni di carnevale, ultimi dolci golosi, golosi...

Ingredienti

4 uova

4 cucchiai di zucchero

50 gr. di burro

4 cucchiai di mistrà

Buccia grattugiata di arancio e limone

500 gr. circa di farina "00"

Una bustina di lievito in polvere per dolci

Un litro di olio di semi di arachide per friggere

Mezzo litro di crema pasticcera (la ricetta la trovate qui)

vanilla sugar to taste

procedure

Beat eggs with sugar, add slowly, slowly the flour, butter, anisette, lemon and orange peel, and finally the baking powder.

Put the dough on a work surface and knead a bit with hands. Roll out the dough about 1 cm thick. and, using a glass cut it in many forms according to your taste.

Put plenty of peanut oil in a large frying pan and founded and bring to a boil but not too much.

Put down shaking the pan and fry cutters to cover with more oil.

Once you reach the golden, drain on absorbent paper and the scroccafusi them cool for a while before you stuff them.

With the aid of a pastry bag, fill with the cream scroccafusi pastry you have previously prepared according to the recipe indicated. Sprinkle con zucchero vanigliato e servire...

BUON CARNEVALE A TUTTI VOI!!!

Egg White Before Period

Pennette stuffed full with fish sauce

Un modo diverso di preparare un primo piatto con il pesce proposto durante la trasmissione "cotto e mangiato"...Ed io ho subito eseguito...

Ingredienti per circa 4 persone
400 gr di pennette integrali

400 gr. di filetto di merluzzo (anche surgelato va bene).

An onion, some celery, a carrot and a clove of garlic.

Two tablespoons of tomato paste

Two tablespoons of extra virgin olive oil

A knob of butter Salt and pepper to taste

Chopped parsley to taste Method

In a pan put oil with the butter, heat and add the chopped celery, carrot and onion. Fry for a few minutes on low flame.
Wash and dry the cod fillet, cut into cubes and add it to the mixture.

Cook a little and deglaze with white wine to evaporate. Add the tomato paste, dilute it with two or three ladles of hot water and start to thicken the sauce.

Add salt and pepper and finish cooking.

Cook pasta al dente and drain directly into the pan with the sauce. Cook for a few seconds and add the chopped parsley.

and Serve, to taste, garnish with more parsley ...

COTTO E. .. EAT!

Masquerade Masks Bioshock

CONTINUED SALE OF BOOKS ON DUCE: THE NEWSPAPER REPRINT



It may seem strange, but after years of Fascism and the end of the war, the figure of Mussolini pulls so much, that after the initiative of "the newspaper" (the first with text and then with the memories one that was really close), even "free" offers his card, with the "diaries of Mussolini." I'm sorry not to have reported before, but for various reasons have been prevented.
http://www.libero-news.it/news/678181/Le_carte_private_di_Mussolini__Libero_regala_i__diari_della_discordia_.html

good read.

Reggie Bush Cleats 2010

my cicerchiata

About a year ago I published the recipe for this cake carnival that certainly appears to be one of the most delicious of tradiozione Marche ... Today, a kind request, will reclaim the full recipe and photos of the steps taken by me during the preparation.

To see the recipe here

These are all steps

In a bowl beat eggs with sugar , add the oil, slowly, slowly the flour, Mistrà over flour and finally the baking soda. Mix well and pour it on a work surface and work the mixture a little with the help of a few drops of oil do not attack.

Roll out the dough into a sheet about one cm thick and cut many strips, roll in flour pe r round and cut into bricks.

na Put large pot with water to boil. As soon as bubbles, reduce heat and boil the acinetti obtained. Just come to the surface drain and place them on a towel, taking care to expand them and cover them well.

Put plenty of peanut oil in a large frying pan and bases. Just mention the oil to fry, put down the acinetti, keep the heat to low until they have finished growing turning constantly with a wooden spoon. Increase heat and finish cooking while continuing to spin the acinetti with a wooden spoon. Golden brown Drain on absorbent paper.

Now to mielatura

Weigh the honey according to the doses given in the recipe and put it to dissolve in a large skillet together and founded the sugar. Combine the cocoa powder to taste and a dash of anisette. Continue to cook for a few minutes.

acinetti fried Combine honey, stir well to mix well and bring to taste, add the toasted almonds. Mix for a while and pour the mixture over the baking paper. Wet your hands with lemon juice and shape cicerchiata lla according to your taste.

This time I wanted to give the ring-shaped but give FUO also shaped loaf, flat shape or you can put directly into the cups. Let cool before serving ...

Good cicerchiata to all who try to make this recipe ...

How To Make Body Hair Softer

salmon in a crust of bread

An elegant and tasty dish!

What should ...

A fillet of salmon or a nice steak

stale bread toasted

A clove of garlic, a sprig of rosemary, a few leaves of sage

Oil evo

Salt and pepper to taste

How do you ...

Wash and dry the salmon fillet. Line a baking tray with baking paper and place over salmon.

Reduce the stale bread into cubes and toast in the oven. Put in a blender along with garlic, rosemary, sage and a pinch of salt and pepper.

Blend all the ingredients, add some olive oil and sprinkle over the salmon fillet lightly salted previously. Press firmly with your hands to adhere the bread flavored.

Sprinkle the fillet with more oil and bake at 200 degrees for about 30-35 minutes.

salmon out of the oven, let it rest for a few minutes and served cut in slices served with boiled chicory and sauté with garlic, olive oil and very little red pepper.

All enjoyed with a glass of dry white wine and the dish is complete .... Enjoy! !