Feeling Hungry With The Stomach Flu

bread

Tuesday I made bread with yeast! came out really good! whole wheat flour is heavier than (what a surprise, I discovered the hot water!) 0, and then the flour with the lm there is a risk outside a small brick, but I was pleasantly surprised to see the result. Very good and above all light! Here they are my dose: 350 grams of mineral water 200g of yeast, 400 grams of wheat flour, 200 grams of Manitoba flour, 1 teaspoon of malt, 2 teaspoons of salt in the evening I put all the ingredients in the order in camera and did make the "dough", knead by hand for those who want the rules to follow are never put salt near the yeast and knead for 20 minutes so energetic! Scaravoltato I finished kneading the dough in a bowl, I covered and left to rise overnight. The next morning I took the dough and I made the folds and again to rise for several hours. in the afternoon at the bottom of the oven preheated to 250 °, Down once fired at 200 ° for 45 minutes!

Information About The Egyptian Wolf

strawberry cheesecake and chocolate:)

And here I am .. I have recently posted only savory recipes just because I was devoting to the development of two well-cheesecake. One for my boyfriend and one for my sister and my mom specially made gluten-free. Attending the contest with entrmabi Imma of sweets to go - go!:)
This cheesecake was achieved in half a day and failed to live up to the day after for a number:) but I've been really really happy ..:) I'd do it if there was subitissimo study middle ..:)

The ingredients are: 200 grams biscuits gluten-free (for non-celiac chocolate digestive biscuits 14)

70 g butter 50 g milk chocolate into small pieces 200 gr
philadelphia yo

300 g fresh ricotta cheese 200 ml cream 1 bowl of strawberries


300 g dark chocolate 3 tablespoons sugar 8 eggs


nutella cocoa

Crumble the biscuits finely and combine them with chocolate, milk and 3 tablespoons of sugar made into small pieces and softened butter. Mix everything well and let stand in refrigerator for one hour.
In a bowl mix the ricotta with the Philadelphia, eggs, 4 tablespoons of sugar, 150 ml cream mounted and 200 grams of dark chocolate melted. When ready add to the compound previously prepared and put in preheated oven at 170 degrees for 50 minutes. Let it sit for about half an hour in the oven and an hour at room temperature.
Melt another 50 grams of dark chocolate and brush the sides of the cheesecake
Fit another 50 ml of cream and add a little cocoa powder. Place on top of cheesecake. Take a fork dipped in nutella first soft and then streaking. Place the last strawberries decorated with the remaining melted chocolate.
Let stand in refrigerator until the moment serving.
I hope you enjoy it as you like here at home:)

Big Top Vs. Wilton Giant Cupcake

Raviolini

Oh yes .. the Easter week is over already .. go back to the kitchen rut .. bye:)
the dish that I propose today is really delicious .. like at all ..:) I prepared for my ragazzuolo Henry .. a romantic dinner for her birthday .. and this was one of the starters ..:)
are ravioli puff pastry covered with smoked salmon and mascarpone .. a perfect combination I must say even if the salmon did not convince me .. but being the favorite fish of Henry then I invented saccottini ..: D I'm a genius
modestly haha ..
The ingredients are: 1 roll of puff pastry

a rectangular uovo200
g mascarpone 150 gr smoked salmon

pepper 1 cup milk
Roll out the pastry on a floured surface so it does not stick. With knife or pastry wheel to divide into eight parts, or more if you want them small.
Place salmon in a little pepper and place in the center of the rectangles. Once you do put a spoonful of mascarpone. Close
raviolini well so that nothing comes out. closures and wet with a little milk so it will not reopen with the cooking. Beat the egg and brush the surface of the ravioli. Turn the oven to 180 degrees and bake Ciurcia for 10 - 15 minutes until they are golden brown. Serve hot and enjoy!:)

Winn Dixie.com Application

Dove the scent of Sicily Pizza

ingredients: a dove Nurzia sisters, For the mousse: 1 orange 3 egg yolks, 250 grams of milk, 6 sheets of gelatin, 80 g sugar, 20 grams of sugar , 20 grams of flour, 200 ml of whipping cream. To Syrup: 1 orange, 50 grams of sugar, 100 ml of water. For the topping: 200 grams of dark chocolate, 50 grams of chopped pistachios. Preparation: Soften the gelatin in a bowl of cold water. Pour the milk in a saucepan with the grated rind and bring to a boil, meanwhile mounted with the electric whisk the egg yolks with sugar, gradually incorporated the sifted flour, add slowly the hot milk and stir with a spoon of wood. Bring on the heat and bring to a boil, stirring constantly with a wooden spoon. Cook until it is pretty thick, remove the cream from heat and add gelatin, stirring thoroughly to dissolve. Allow it to cool in the meantime prepare the syrup by boiling water with sugar, grated rind and juice. Whip cream with icing sugar. Mix the cream already cold with cream, using a spoon with a movement from bottom to top being careful not to take it apart. Cover bowl with plastic wrap and place a layer with slices of a dove, about an inch thick, sprinkle with the syrup and fill with cream orange cover with more slices of dove wet syrup. Refrigerate for at least three hours. Remove from refrigerator and turn on a serving dish, put in a water bath melt (or microwave) the chocolate and drop it in the center and around the cake, sprinkle with chopped pistachio nuts and put in fridge for half an hour. With this beautiful cake participate in this contest, this is one of the best cakes I have ever eaten!