Lymphoma Tingling Fingers

Celeriac





I had never cooked celery root! I came across because my husband bought me the coop was convinced that Chinese cabbage, driven by curiosity to taste!
The Chinese cabbage is something else, is a leafy vegetable, salad seems. Celeriac instead is shaped like a ball and is tough, very well cut into slices.
Not having ever cooked, I started looking for ideas and finally I see this wonder here .... so I decided to do the simplest thing for granted ..... breaded and fried. I'm not inviting these chops?? I have found them very good, extremely crisp outside and soft inside, I challenge anyone to understand what it is! A chicken cutlets eye look, taste instead it is delicate yet enticing, to be missed.

I found it interesting to use the flour for the breading, I usually step in the egg and then in the breadcrumbs but I must say that even using the flour was an extremely crisp breading and from now on I will always do so!

Ingredients: 1 celery root

• flour 2 eggs breadcrumbs
  
• butter olive oil salt

Peel celeriac and cut into slices 1 cm thick, blanch in salted water until it softens but not too much, should remain fairly firm. Let it dry on a towel and let it cool.
Beat the eggs in a bowl and a dish with the flour and one with the breadcrumbs.
Spend the slices first in flour, then egg and then in breadcrumbs. Lightly breaded so that it fits tightly.
Fry in hot oil, before bringing to the table salt and serve with lemon slices.

Dream Of Cat With Used Tampax

breaded and fried peanuts and hazelnuts


tasty recipe for Anna Moroni found here last time and prepared to participate in the collection of cookies Micaela's blog " The hamster greedy " .... expires tomorrow and see what time reduces me to post??




They came this beautiful and tender heart of black cherry contrasts beautifully with the crunchy crust and the grain Hazelnut ......


But tonight I am too much of fury to dwell in chat, we move to the recipe .....

Ingredients:

• 250 grams of flour oo
• 100 g icing sugar 100 g butter
• 1 / 2 teaspoon baking powder 1 egg
• 1 egg 150 gr chopped hazelnuts
• 100 grams of pitted cherries in syrup (I used Fabbri, sour cherry syrup in precandite ... slurposissime)

1 beaten egg Put the flour on a work surface with icing sugar, to the center 's egg and egg yolk, butter and yeast, knead until it forms a ball and put it in the refrigerator at least 1 / 2 hour. Roll out the dough with the help of some flour, not too thin, otherwise it comes out of the cooking liquid sourcherry, cutters with a form of squares of 2.5 cm per side (I had only the form but they came round well the same), put the center un'amarena, close the four sides and form a ball. Go all the balls in beaten egg and then in chopped nuts, place them in a baking tray lined with baking paper slightly spaced apart and bake at 180 degrees for about 20 minutes.

And with this super recipe participate willingly to the beautiful collection of Micaela "cookie?"

Brazilain Wax And Xylocaine

cherry pie yogurt and rice flour






A great discovery? The rice flour!
I had never used this flour and I had never tasted before. Some time ago my friend told me Daria I made cookies with rice flour ..... delicious rice flour? I say ... I must try. In fact, shortly after bring me a bag of organic rice flour .... so happy I start looking for recipes. I have saved many, but to be honest I tried a cake that contained only rice flour. Finally I find this in the blog " Laura in the kitchen" , only rice flour and yogurt ... perfect! And in fact I was very satisfied with it, that particular flavor, delicate, I think it's important to use a plain yogurt flavor not to stifle this. Then what to say, is soft, spongy the next day. I recommend you try it, especially for those unfamiliar the taste of rice flour.



I will give you the recipe for Laura:

Ingredients:

• 100 g butter at room temperature 150 g sugar
• vanilla 3 eggs 125 g
• plain yogurt or nuts (I used white yogurt coop)
• 200 grams of rice flour 1 tablespoon baking
• a pinch of salt

Beat the egg whites until stiff and set aside.

the butter and sugar, add the egg yolks and yogurt, flour, baking powder, vanilla and salt. Add the egg whites last in trying to incorporate them without removing the compound.
Cook 20 'to 180 ° C pan hinge 22/24 cm in diameter (in my oven it took me 35 minutes in a hot oven, that the toothpick test cmq!)

Watch M Jak Milocs For Free

chocolate tart, apple and mascarpone tart apples


Do not worry if today is the 20th place on 18 and 18 but the fact was the birthday of my beloved husband and this is the cake that I made on 18 ..... because I could not post it do it now but I like to keep the date of his birthday!
Where does the recipe for this pie?? but the better question .... of salt epepe "irresistible apple pie," not is a novelty, now I've done almost all:))
I found it good, though a little pesantuccia, I prefer lighter cakes;
Surely better to eat the next day ......

Ingredients:

• 320 grams of flour 25 g cocoa powder
• 190 g butter 200 g sugar
• the grated rind and juice of a untreated lemon
• a whole egg 5 egg yolks
• 800 grams of golden apples (I used the rennet)
• 2 packets of vanilla 3 tablespoons Calvados or rum
  
• 500 grams of mascarpone
• salt

mpastate 280 grams of flour and cocoa sifted with a pinch of salt, 180 grams of butter, 130 gr sugar 2 egg yolks and egg white half private. Form a ball, wrap in plastic wrap and let rest for 30 minutes in the refrigerator.
ituorli Beat remaining 3 tablespoons sugar, lemon zest and vanilla. United gradually the mascarpone cheese, beating with a whisk, then the remaining flour and liqueur.
Roll out the dough to a thickness of half an inch, place it in a mold of 30 cm in diameter, lined with parchment paper wet and squeezed. then prick with a fork.
sliced \u200b\u200bapples, peeled and cored, and sprinkle with lemon juice. Roll out the dough on livellatela with mascarpone cream and a spoon. Arrange the apple slices on cream, placing them in a radial pattern, and press them gently with a fork, so as to sink them slightly.
Brush the surface with the remaining butter and sprinkle with remaining sugar. Bake in preheated oven at 180 degrees for 50-55 minutes, remove the cake from the oven and let cool before serving.