Feeding Pump With Bigboobs

a custard ... fragrant!

hello!

yesterday I got much, but much of that cold, that even now I feel it in your bones ... while my feet froze, took shape with stalactites and ear lobes, I was always asked how my son, and all suoi compagni,a stare in pantaloncini,in mezzo al campo... come facessero a prendere la palla con l mani...è vero che il rugby è uno sport molto fisico,che muovendoso ci si scalda....ma ieri sera a Milano il termometro segnava +1!!

scusate la divagazione... veniamo a noi...
io ho sempre usato la ricettina di mia mamma per fare la crema...più avanti la posterò...che prevede l'uso delle uova intere... ma per farcire i cannoncini che ho fatto domenica,ho voluto provare la ricetta di un mio amicissimo pasticcere...che dire ragazze...buona,buona,buonissima

guardate come si presenta afine cottura...

INGREDIENTS

1 liter of whole milk
350 grams of granulated sugar (I always have some flutter)
150 g potato starch
the peel of a lemon
half orange peel
a vanilla bean 8 egg yolks


PROCEDURE

cut longitudinally vaniglia.mettere i semini da parte e la bacca in una pentola insieme al latte,la buccia del limone e dell'arancio.scaldare bene il latte... io l'ho fatto la sera prima e ho lasciato in infusione per tutta la notte...

mettere le uova in un recipiente,aggiungere i semini della vaniglia e lo zucchero...

amalgamare bene il tutto...

aggiungere la fecola setacciata...e moscolare bene,facendo attenzione che non si formino i grumi

remove the vanilla bean from milk and citrus peel, and warm it up a bit.
aggiunfere milk to the wire to the egg, sugar and starch.
put everything into the pot and cook over low heat until the cream will not have the desired consistency ...

here again

buona.nessuno flavor is really covering the other, are perfectly "in tune" ... and what about the scent that filled the house?? priceless!
forse è un pochino dolce,ma è stata promossa a pieni voti...i miei figli l'hanno eletta a CREMA DI FAMIGLIA.... e con gli albumi che ho in frigorifero.... farò un pò di meringhe e un pò di lingue di gatto... perchè non si butta via NIENTE!!!

alla prossima ricetta

Francesca

Redmond Monitor Stand

FOCACCIA ...." the fucazza squagghiata "

ciao a tutti!

il sabato,come da tradizione,a casa mia si mangiano pizza e focaccia.... alle volte calzoni... è una ricetta vecchia,mia nonna la faceva così,e anche mia mamma...e ora anche io...e la mia piccolina,che sabato pomeriggio,mi ha fatto da aiutante.

ci siamo molto divertite.christian era agli allenamenti di rugby con il papà,e noi abbiamo trascorso un sereno sabato in rosa.passeggiata,giostrine,merenda all'aperto...e poi viiiiiiiiiiiia a casa,a preparare tutto per la cena!!

perchè "fucazza squagghiata"? /è dialetto brindisino...perchè non necessita di impasto,rimane molto morbido.... è semplice da fare,e le focaccie sono davvero buone!!

INGREDIENTI

500 gr di farina (io uso la manitoba)
2 teaspoons salt
a pinch of sugar
1 cube of yeast
380 ml of lukewarm water

PROCEDURE

put flour, sugar and salt into a large bowl and mix;
measure the water, dissolve the yeast and add the flour ...
now comes the hard ....!!!
with a fork, mix all very roughly, put a layer of flour, and close the vessel with the pellicola.lasciar rise two hours.

here foto.io I just weighed the ingredients, the rest of us thought beatrice (4 years)

here is how the dough before covering with the film ... the picture is not clear, I apologize ....

I took a dose and a half, and have gotten five ... two and three focaccia pizza ...
daisy before and after cooking

mozzarella, bacon and brie before and after cooking

bread with soft cheese, tomatoes and oregano

stracchino only for small ...

potatoes and rosemary (my favorite!)

a tip: when I make pizza, I bake the pizza with only the first tomato is half cooked add the mozzarella and the rest of condimento.in this way, the cheese becomes dark and cold cuts assumonno not look " shrunken "

the next recipe,

Francesca

Mission Bay Country Suite

guns & co.

hello friends!

today I went to lunch with my mother-in-law (!)... and instead of the usual cake, I decided to prepare a tray of pastries.

the witch is been generous this year and has seen fit to bring the steel cones for making guns ... what better occasion to try them?

The pastry I have not made it, I bought it from the bench to the super mini ...

PROCEDURE

roll out the pastry and cut into slices about one centimeter and a half.
I hope you see from the picture ...

butter and flour cones, brush with a little water very cold surface of the pastry so that it makes the glue, and wrap the strip on the cone ... taking care to close the dough on the tip

sprinkle the surface with sugar and bake in preheated oven, 180 degrees for about ten minutes. .. check the oven, the guns are just brown
here they are ...

having only 9 cones, with the pastry left, so I cut the dischtti ...
had in the freezer sponge advanced, I defrosted ... and here's what I did!

I soaked in a syrup of water and sugar, stuffed with pastry cream and leave in refrigerator overnight, wrapped well in plastic wrap.
this morning I cut into squares and decorated with whipped cream ... I used a pastry bag with which I had filled cream of the guns ... and they came to create this effect on cream ... nice to see, good to eat ....

with disks of dough, however, I made these cakes

the filling is una crema diplomatica...
ho messo un dischetto di sfoglia tagliato a metà,uno strato di crema,un altro disco di sfoglia,uno strato di crema e la metà superiore del primo dischetto...e spolverizzato con zucchero a velo... erano davvero buoni...

i cannoncini li ho riempiti di crema pasticcera,e sul fondo ho messo un ciuffetto di panna

eccoli tutti insieme...

la confezione regalo...

were only 5 ... were finished in 5 minutes!

the next recipe

Francesca

Maximum Coverage Foundation

Music Therapy Transpersonal

Lorenzo Pierobon's article: Music Therapy Transpersonal pubblicato su: " La visione sottile " periodico di cultura transpersonale n° 22    www.integraltranspersonal.com


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How To Change Toner Of Scx4521f Printer

hazelnut cake and white chocolate cookies dairy

hello!
this morning, after accompanying their children to school and asylum, have put house in order, have strained something .... I made a cake, I will take in the afternoon at the dance school classmates of Beatrice, a snack will do so together, no tantrums! and yes, because on time, every Thursday, one would like a snack the other ... Today we see how it goes ....!

INGREDIENTS

3 medium eggs (I always use them at room temperature)
65 grams of white chocolate chips in
250 grams of sugar
350 grams of flour
70 grams of finely chopped toasted hazelnuts
250 gr soft butter
150 ml of milk
1 packet of yeast

PROCEDURE

work along the butter and sugar, it must be like a cream.
volta.non add an egg to add the next until the previous is not well absorbed from mixing. After you put the last, work the mixture with the whisk (I use the bimby) for 10 minutes.
to add spoonfuls of the flour sifted with baking powder, hazelnuts, white chocolate and then milk.
mix well, there should be no lumps.
put in a buttered and floured baking pan (diameter 26) and infornare.forno pre-heated at 170 degrees for 40 minuti.fate always the toothpick test

I brushed the edges with the apricot jam and I did join the board that the chopped hazelnuts avanzavano.una sprinkling of icing sugar, a few crumbs of hazelnut ... et voila, the cake is ready!

the inside of the cake ... still a little wet ... good!

slice greedy ...

with this recipe, I participate in the contest nutty

Hello everyone, the next recipe,

Francesca

What Are The Prayer For A Debutant

hello friends!
last Sunday I went to my mom, and after having had a head as big as a house, it almost begged .... we are able ... I just got, with the solemn promise to lend when necessary, the mythical giant spout which I watched spellbound as a child, putting his wisdom, the marzipan in the cups ... This nozzle has more than forty ... and I hold dear, is like a relic!

here it is!

I could not resist the temptation to use it right away, so I anticipated the production of biscuits for breakfast today ... usually the day was dedicated on Friday ... I made some tasty biscuits to zupposissimo yogurt.la recipe I found some time ago inrete, but I have changed a bit ...

INGREDIENTS (my variation)

500 grams of flour
1 large egg + 1 egg yolk
125 gr du vanilla yogurt
125 gr soft butter
200 grams of sugar
1 packet of yeast
a pinch of salt

PROCEDURE

I use Thermomix, and do: I
put the jug sugar and butter: 1 minute 5 speed
add yogurt: 30 / 2 speed 4
add the whole egg: 30 / 2 speed 4
add the egg yolk 30 / 2 speed 4
add the flour sifted with baking powder and salt: 1 minute 4 speed

here is how the dough is very soft. ..
wrap in plastic wrap and place in freezer for about ten minutes (no more)

transfer the dough, in small doses, in the pastry bag, and distribute on an oven tray.
I Have done a bit long, a little tondi.io put a little sugar on the surface of the cookie before baking ...

also my Beatrice has helped me ... here are his hands ... love ...

infornare a forno pre-riscaldato a 170° per 10-12 minuti.fate molta attenzione alla cottura,devono dorare appena...così saranno belli inzupposi!!

eccoli cotti,si vede anche il loro interno...

insacchetati e pronti per essere conservati,in attesa della colazione di domani...!!

e questo è tutto... settimana prossima proverò una nuova variente... vedrete,se vengono come li ho immaginati,saranno spettacolari...e buonissimi!!!!

the next recipe,

Francesca