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Happy 2011! Mister Donut Day

HAPPY BIRTHDAY FOR

PARTY CONTINUED GOOD

AND FOR A GREAT 2011!

blog From there I made the best wishes for a Merry Christmas, but I hope that each of us can be Christmas every day, in every heart and in your life . In the meantime we do lots of wishes for a wonderful 2011 full of satisfactions and desires fulfilled. A hug to everyone. Fabio

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Happy 2011

A wish made of few words .... for a better year! Kisses your Mariarita

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Thun THOUGHTS IN APNEA

contribution shown to 'e-book "Thoughts in apnea"
Dulinizio of Charles, by the Many.
the e-book here Sarica

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Imitation

CIAMBELLA SIMIL MISTER DAY

Ed ecco la foto...

Un ringraziamento alla mia carissima amica Anna, trovate la ricetta originale qui nel suo blog .

Ingredienti:

200g di burro morbido,

150g di zucchero a velo,

4 uova,

125g di farina di riso,

125g of corn starch,

6g of yeast,

2 packets of vanilla

a pinch of salt.

traditional procedure

Place the softened butter with sugar until it becomes creamy.

Add eggs one at a time, sift flour, baking powder, salt, vanilla and mix all add to the mixture by spoonfuls, until it is nice creamy.

Butter a baking pan (I used a silicone and therefore was not buttered) and bake at 180 degrees for 30 minutes to cool well before you turn it upside down is very delicate ..

procedure Thermomix TM31

Grind the rice in a minute by slowly vel. 10. Set aside. Making the icing sugar, pouring it in the bowl: 3 shots Turbo. Without taking away the sugar, add the butter and add the butterfly: 3 min. vel. 3. Remove the butterfly and veil. 2 Add the eggs one at a time making them from time to time stir the mixture well. Add spoonfuls of the rice flour, the 'corn starch, baking powder, salt and vanilla sifted. Proceed vel. 5 until the mixture is creamy. Grease a baking dish (I used a silicone and therefore was not buttered) and bake at 180 degrees for 30 minutes to cool well before you turn it upside down is very delicate ..

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Filet che Passione Shop...

Here are my latest works in filet and crocheting ...

WHO WERE INVOLVED CAN 'mail to the CONTACT stefymrita@libero.it
These jobs are already reserved, but I can play or make others of your choice.
Run at filet , borders for tablecloths, sheets, towels, shopping and medallions for tents ...


This is a center in filet with cherubs 54x50 made with wire Scotland No 8 ... I love it ... it was a pleasure in fillet only seven nights in front of the TV or in front of facebook ...!!!

Center filet with angel 52x50, this is really pretty ... same yarn ...
80x100 wool cover for cot for little Emma ... a soft melange in pink!

Angel for Christmas tree decoration ...
Poinsettia ...
Windmill for Christmas Tree ...
window decorations with iron fil ...

Tris linen doilies and crochet ...
Centrino per tray cloth crochet ...
This last period has been productive, I'm glad because despite the pain, do not give up and continue to follow my passions ...
missing a photo with a couple towels, which I sent it to a friend ... and has not yet received.
Dear friends can follow you and admire your beautiful work, Christmas is close ... I wish all of you to create whatever you want or what you have planned!
would be nice right?? Kisses kisses and kisses to you soon!

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05

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Avviso a tutte le amiche...


notice all the friends for this Christmas is not I hand made gifts.
Whether for health reasons and for personal reasons.
I hope you understand my new situation ...
I could not stand up to all the work, the tension and the efforts of recent years. A hug

Mariarita

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Delirio Soft Chocolate Fondant Cake Pan di Stelle

DELIRIUM DARK CHOCOLATE SOFT

(from Chocolate & C.)

For the pastry:


300 gr flour,
50 grams of cocoa powder good quality,
220 gr butter,
160 gr sugar 2 egg
,
a teaspoon of vanilla extract,
a pinch of salt.



For the filling:

140 g dark chocolate,
240 gr gianduiotti,
6 dl panna fresca,
4 uova grandi,
120 gr zucchero.



Procedimento

Lasciare ammorbidire bene il burro fuori dal frigo.In una ciotola disporre poi il burro e lo zucchero, i due tuorli, il pizzico di sale, la vaniglia e cominciare a dare una amalgamata, quindi setacciarvi dentro la farina mescolata con il cacao. Mescolare quindi adagio adagio finchè il tutto sia omogeneo e formare una palla che andrà tenuta in frigo per mezzora.

Scaldare il forno a 180°.

Preparare la farcitura. Spezzettare gianduiotti and dark chocolate to melt and all in a water bath. Heat the cream almost to boil, and once melted add the chocolate, stirring until it all becomes a smooth cream. Add sugar and mix well so it dissolves completely.

aside lightly beat the eggs, then, using a whisk quickly to incorporate ganache.

Roll out the dough thin enough. Line the bottom of a baking pan 26 cm opening with greaseproof paper, then butter or grease the bottom of the paper pareti.trasferire the dough into the mold by cutting the excess.

Pour the ganache into pastry shell. Will liquidina, but rightly so.

With the remaining dough to create decorations that will be applied along the edge.

Bake in hot oven now and cook for about 50 minutes.

The filling will be shaky and seem normal but it is liquid, then cooling the cream will compact well.

Red Wine And Stool Color

CAKE PAN STAR

ingredients for a dish for 8 persons:

350 g Pan di Stelle,
a jar of Nutella 400 g,
sweetened whipping cream 250 ml milk
qb, qb
Nesquik,
cocoa powder.

procedure

Whip the cream stiff and Nesquik dissolve in warm milk. 8 people in a baking pan to lay the Stars soaked in milk and Nesquik. Spread the Nutella (soaked in water bath) and then the cream. Make another layer of biscuits, spread Nutella and cream again. Sprinkle with of cocoa. Fast and delicious recipe.

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Momenti preziosi...

True friends love to share the precious moments
that life to them,
as the little things of life
so worth it to live every day.
~ Sergio Bambarén

Grazie Giovanna e Fabrizio
la vostra amicizia è
preziosa per noi!!!

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Lemon Cake (type Mulino Bianco)

LEMON CAKE (TYPE MILL WHITE)

thank Francesco's "Kitchen of the Angels" for the recipe .

The following two photos: one of the whole pie and another cut of the pie.

The whole pie ...

cut the cake ...

ingredients for the crust: a mold for a 26



160 grams of flour 00,
50 g of sugar,
70 g of butter, an egg
,
a pinch of salt,
the peel of half a lemon.



Preparation:

In mixing bowl, add sugar and, with blades in motion for 10 seconds Speed \u200b\u200b8, the peel of half a lemon: Spray. Open and stir with a spatula. Pulverize still 10 sec vel 8. Spatula.

Combine the egg, flour, soft butter and mix: 1 min vel ear.

Remove and, with floured hands, roll the dough in a pan for 3-4 mmm about 24/26 inches in diameter. Place in refrigerator to harden.

INGREDIENTS FOR CREAM:


100 g of sugar, 1 egg
,
70 g of butter or margarine,
the juice and grated rind of one lemon and a half,
40 g of flour,
250 g of milk, vanilla
,
a pinch of salt.


Preparation:

Without clean the jug, place the sugar and, with moving blades 10 sec vel 8, pulverize the remaining lemon zest. Open and stir with a spatula. Pulverize still 10 sec vel 8. Spatula.

Combine the other ingredients: the egg, butter (or margarine), lemon juice, flour, milk, vanilla and salt and cook 7 min 80 ° speed 4. Remove and set aside to cool.

Once cooled, spread on bottom of pastry (except for a couple of tablespoons), leaving an inch space on the outer edge.

MARGHERITA PASTA INGREDIENTS FOR THE COVER:


100 g of margarine,
100 g of sugar,
a hint of vanilla,
a pinch of salt,
3 small eggs,
30 g of milk,
a short (about 30 g) of liquor (limoncello),
120 g of flour, 20 g
starch
a bag full Yeast vanilla.


Preparation:

Without clean the jug, add the butter (or margarine) sugar, vanilla, salt and moving blades, to join the sp 3 hole in the lid, one at a time, eggs, milk and liqueur.

Open the lid, gather with a spatula and add the flour, potato starch, and finally the yeast.

Close and mix: 2 min vel 3-4.

Remove and pour the cream, covering it very well.

With pastry bag and nozzle smooth, decorating, making the strips or doodles or even "writing" using two tablespoons of lemon cream advanced, in contact with the pasta margherita taking on a bronze color, it will remain yellow .

Bake for 50 minutes in oven at 160 ° -170 ° C. Remove from oven and cool

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pancakes Pasta

frittata PASTA

Two pancakes ...

Inside ...

Ingredients 10 pancakes:

bucatini 250 g, 100 g

mortadella (or sausage or ham) in strips or small cubes,
50 g peas (oil, wine and onion taste to cook )

150 g smoked cheese,
1 / 2 liter of thick white sauce (made with 1 / 5 liter of milk, 50 g of flour, 25 g of butter, salt), Pepe

and mix of grated cheeses (pecorino cheese +).

For the breading:

batter (prepared with 200 g flour, 300 ml water and salt) to taste Breadcrumbs

procedure

Cook the pasta al dente in salted water.

Meanwhile prepare the sauce, put on the fire and making all the ingredients to thicken the sauce over low heat, stirring constantly to prevent lumps.

In a pan put the 'oil and add onion. Cook it and add the peas and cook making them with a drop of 'water and white wine if you like. Add the mortadella into strips or cubes.

the cooking completed, roughly cut with scissors the pasta, toss with the sauce, peas, ham and smoked cheese diced, plenty of grated cheese and pepper. Place the dough in a rectangular pan and compress it with your hands. Let rest in refrigerator for at least half an hour.
Meanwhile, prepare the batter for breading, mix water, flour and salt. Then prepare the breadcrumbs. Take the dough from the refrigerator and a small cut as many pancakes pastry rings. Compress a little and pass the first batter, then in breadcrumbs. Fry in hot oil.