Household Things To Masterbate With

Ciccolo and hazelnuts


fantastic recipe that I had a colleague, very good pastry, the filling light and delicious chocolate! She has decorated with pine nuts, hazelnuts with me! To tell you the truth I'd see the crushed pistachios well ...... Eye because one slice leads to another:))

Ingredients:

For the pastry: 1 egg

• 200 grams of flour 75 g butter 75 g sugar
• 1 / 2 tablespoon baking

For the chocolate cream:

• 1 egg 1 tablespoon flour 1 tablespoon
• sugar 1 cup milk
  
• organic lemon squares of dark chocolate

Put the flour, make a hole in the center and adagiateci egg, softened butter in chunks, sugar and yeast. Mix the ingredients until it forms a smooth ball and smooth. Put in refrigerator to rest for at least 1 / 2. Meanwhile, beat egg yolk with sugar, add flour and mix well, add milk and lemon zest and mix together. Put on the fire to thicken over low heat, stirring constantly and adding chocolate until you have a nice dark brown color. When the cream has thickened remove from heat and let cool. Take the pastry from the fridge, covered with a tart mold with parchment paper and Lie down the esplanade above the pastry with a rolling pin. Fill with the chocolate cream and sprinkle with plenty of chopped hazelnuts. Put in oven at 170/180 ° until the crust is cooked (about 20/30 minutes).

Again Happy Easter to you all!

Type Of Turquoise Names

Pumpkin Pie


view of the fact that spring has just arrived on the calendar .... unfortunately .... I can still afford to post a recipe winter, the kind that can be enjoyed in cold cold nights. I love soups in the winter and this year I made a lot! Now spring is coming and then greet the cold season with this delicious, velvety other experience will be archived pending the autumnal post ok??


Unfortunately I can not give you precise doses because I did it by eye, you will be Whereas you also must be Sodini. I promise that when the weight of all refer back and update the post immediately!

Ingredients:

• a pack pumpkin (about 2 0 3 chunks) 2 medium potatoes
• onion broth half
• parsley
• a nice knob of butter
  
• Parmesan

In pressure cooker brown little onion, when it starts to sizzle add the pumpkin and potatoes into cubes, season all, add the parsley and broth. Since I do not remember the doses I recommend you put a little, we make up to cover half of our dice. Then if the time we will be too thick to add more. Close the pressure cooker and cook for 5, 6 minutes from time. Open and inspect the pumpkin and the potatoes are soft. Blend all the ingredients with the immersion blender, if it is too stiff add the broth until the desired thickness. Regolarte of salt, stir over low heat with butter and Parmesan. Sprinkle with fresh parsley and serve warm with toasted bread or toasted bread.

I hope to return before Easter with a recipe on this subject, otherwise I'll do it right after the holidays, meanwhile wishes to you all who pass by to see me!

forgot! If someone wants a recipe for sweet grand finale as the Easter lunch look at doves that I did last year, those copied from Ziodà, are beautiful and good!

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spongy pineapple and ricotta cake


this morning when I wake up this baked goodness! In fact I had a pineapple that was worn and the idea was not to eat it as it was, saw the cold and snow of recent days much better turn it into cake:)) Looking for a little
to your blog I found This recipe bittersweet, I was immediately captured, and the result was excellent. Extremely soft, delicate, in the pineapple has formed a creamy sauce, perhaps due to the humidity of the fruit, I do not know, I know only that it was very very good, and then the post immediately! The recipe, in comparison to that of bittersweet, only changes in the cheese used, I had the philadelphia and I used ricotta.

Ingredients:

• 200 grams of flour 100 g sugar 2 eggs
• 
  
• 175 grams of soft cheese (not compact)
• 1 tablespoon baking
• a teaspoon of vanilla extract
• 50 g butter, melted
• 4 tablespoons pineapple juice
  
• 6 slices pineapple

is working the 2 eggs with sugar, then add the ricotta and mix well. You add the flour sifted with baking powder and vanilla, melted butter and pineapple juice. Is mixed until a homogeneous mixture and pour into a baking dish with a diameter of hinge 20, 22 cm, lined with parchment paper. You Put the slices of a pineapple in the center and others around. It bakes at 180 degrees for 30, 35 minutes. Check the cooking at the center of the cake with a toothpick before churning.

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soft chestnut flour cake



lovers chestnut flour, this cake is the best, very spongy and the intense flavor of chestnut. It seems to eat a soft chestnut .... I liked a lot, a little less to the hubby who does not love the chestnut flour! The nice thing is that I have at least another 5 to 6 kg of flour to be disposed of: (I owe this recipe Plum
the blog "Pies and delusions of a witch in the kitchen" and you will find the recipe here .
I give it to carry more or less unchanged

Ingredients:

• 100 grams of flour 200 gr chestnut flour 1 tablespoon baking
• vanilla cake
• a full glass of milk
• 160 g sugar 160 g butter
• 5 eggs 1 tablespoon pine nuts 100 gr

Melt the butter in a pan, knead in a bowl with 5 egg yolks and sugar. Sift flour, chestnut and yeast mixture. Work and pour a little milk at a time. Beat eggs until stiff, mix gently. Pour the mixture into a greased and floured baking pan, We add the pine nuts on the surface and bake in preheated oven at 170 degrees for 45-50 minutes or so. (I used a tin of 24 cm in diameter and I had to cook a little longer, however, is the toothpick test!)