Sunday, January 31, 2010
Marriage Congratulation In Japanese
CARNIVAL: SOME VIDEO OF THE ISSUES IN THE ADMINISTRATION PLAN Turtur on YouTube, DEDICATED TO THOSE WHO LOVE THE PARTY!
Tuesday, January 19, 2010
Remote Wire For Kenwood
Muffins festival mania!
Hello everyone!
by popular demand here is the recipe (or recipes) of my very good (low: p) muffins.
start with the basic recipe (which already has two variants).
Muffins classic
Ingredients
-1 -250 g flour bag of baking cups sugar
-125 -60 -1 egg
gr soft butter (2 Oretta pull out of the fridge before you prepare the cookies)
-250 ml milk
-1 pinch of salt
Quite simply pick up the mixer and put all ingredients in the above example, giving a nice "mixed" every time you add an ingredient. No
Council 1: yeast pass it through a sieve and pour into the mixer. No
Council 2: the milk must be added a little 'time and not all together
Yogurt Muffins
Ingredients -1 cup of yogurt bianco(da usare poi come misurino per gli altri ingrdienti)
-1 e 1/2 vasetti di zucchero
-3 uova
-1 vasetto d'olio di semi (o d'oliva)
-3 vasetti di farina
-1 bustina di lievito per dolci
-1 bustina di vanillina
Mixate gli ingredienti nell'ordine sopra riportato (la farina setacciatela, così come il lievito). Mettete l'impasto negli stampini e cuocete per 20 min a 180°.
p.s. con la stessa ricetta potete fare il plum cake!
A questi impasti ci potete aggiungere un po' di tutto:
-gocce di cioccolato (circa 100 gr)
-scorza grattuggiata di arancia (solo la parte arancione non quella bianca) + cannella
-mirtilli (freschi o congelati. In questo caso, fateli scongelare), fragole, frutti di bosco in generale.
Quando l'impasto è pronto, suddividetelo negli stampini da muffins e infornate per 20 min a 180° (il forno deve essere già caldo, quindi accendetelo quando iniziate a dividere l'impasto negli stampini).
Usate proprio la forma con gli stampini multipli (di solito sono 12) e in ognuno mettete lo stampino di carta, perchè solo lo stampino di carta non è sufficiente (il muffin quanddo monta straborda e vi finisce sul fondo del forno); mentre solo lo stampino multiplo va imburrato e infarinato...poi voglia a lavarlo e in lavastoviglie si rovina...)
Passati i 20 minuti, spegnete il forno e lasciate muffins in for 2 minutes. After which, take them out and let them raffredddare before eating ...
Now we move to the recipes a bit 'more details.
Muffins carrot and chocolate
Ingredients
-100 gr.
00 -60 grams of flour cornmeal (if you did not do 150 grams white flour)
-60 gr. soft butter
-40 gr. sugar cane
-100 gr. Carrot
-100 gr. fresh cream or milk
-100 gr. chocolate chips
-1 packet of baking powder
-2 eggs
-salt in the blender you put flour, yeast, sugar, salt and butter and "mixed" for good (must form a powdery mixture, type sand). Grate carrots and add them to the dough.
Separate egg whites from yolks. Put the yolks in the dough and add the cream (or milk) and chocolate chips and take another "mixed" to obtain a homogeneous mixture, but not very fluid.
Beat the egg whites until stiff and add to the mixture gently, always from the bottom up not to dismantle them. (Not "mix" this time, but mix by hand).
Spread the mixture into muffin molds and bake in preheated oven for 15-20 minutes at 180 degrees until they are puffed and golden (a trick to maintain proper humidity is to place a bowl of water in the bottom of the oven).
Muffins al cioccolato
Ingredienti
-100 gr farina bianca
-100 gr farina di mais
-1 bustina di lievito per dolci
-100 gr burro morbido
-90 gr zucchero
-30 gr zucchero di canna
-15 gr cacao
-2 uova grosse
-1 pizzico di sale
-150 ml di latte
-70 gr gocce di cioccolato
Come sopra: mettete gli ingredienti nel mixer nell'ordine indicato e frullate ogni volta che aggiungete un ingrdiente. Anche questi devono cuocere 20 min a 180°.
Muffins alle nocciole
Ingredienti
-150 gr cioccolato con ripieno alla nocciola (consiglio: tavoletta di cioccolato dei baci perugina)
-125 gr di farina
-60 gr burro
-30 gr zucchero
-20 gr cacao amaro
-100 ml di latte
-1 cucchiaino di lievito per dolci.
Sciogliete il burro e il cioccolato a bagnomaria e lasciatelo intiepidire.
Sgusciate l'uovo in una terrina, unite il latte e il cioccolato fuso: mescolate con il frollino e quindi incorporate un po' per volta la farina setacciata con il lievito.
Aggiungete sempre mescolando lo zucchero, il cacao e un pizzico di sale. Per mercolare usate sempre il frollino o una frusta.
Prendete gli stampini dei muffins e dividete l'impasto in 12 stampini. Cuocete in forno caldo a 180° per 30 minuti.
Buon appetito!!!!!!!!! 
Hello everyone!
by popular demand here is the recipe (or recipes) of my very good (low: p) muffins.
start with the basic recipe (which already has two variants).
Muffins classic
Ingredients
-1 -250 g flour bag of baking cups sugar
-125 -60 -1 egg
gr soft butter (2 Oretta pull out of the fridge before you prepare the cookies)
-250 ml milk
-1 pinch of salt
Quite simply pick up the mixer and put all ingredients in the above example, giving a nice "mixed" every time you add an ingredient. No
Council 1: yeast pass it through a sieve and pour into the mixer. No
Council 2: the milk must be added a little 'time and not all together
Yogurt Muffins
Ingredients -1 cup of yogurt bianco(da usare poi come misurino per gli altri ingrdienti)
-1 e 1/2 vasetti di zucchero
-3 uova
-1 vasetto d'olio di semi (o d'oliva)
-3 vasetti di farina
-1 bustina di lievito per dolci
-1 bustina di vanillina
Mixate gli ingredienti nell'ordine sopra riportato (la farina setacciatela, così come il lievito). Mettete l'impasto negli stampini e cuocete per 20 min a 180°.
p.s. con la stessa ricetta potete fare il plum cake!
A questi impasti ci potete aggiungere un po' di tutto:
-gocce di cioccolato (circa 100 gr)
-scorza grattuggiata di arancia (solo la parte arancione non quella bianca) + cannella
-mirtilli (freschi o congelati. In questo caso, fateli scongelare), fragole, frutti di bosco in generale.
Quando l'impasto è pronto, suddividetelo negli stampini da muffins e infornate per 20 min a 180° (il forno deve essere già caldo, quindi accendetelo quando iniziate a dividere l'impasto negli stampini).
Usate proprio la forma con gli stampini multipli (di solito sono 12) e in ognuno mettete lo stampino di carta, perchè solo lo stampino di carta non è sufficiente (il muffin quanddo monta straborda e vi finisce sul fondo del forno); mentre solo lo stampino multiplo va imburrato e infarinato...poi voglia a lavarlo e in lavastoviglie si rovina...)
Passati i 20 minuti, spegnete il forno e lasciate muffins in for 2 minutes. After which, take them out and let them raffredddare before eating ...
Now we move to the recipes a bit 'more details.
Muffins carrot and chocolate
Ingredients
-100 gr.
00 -60 grams of flour cornmeal (if you did not do 150 grams white flour)
-60 gr. soft butter
-40 gr. sugar cane
-100 gr. Carrot
-100 gr. fresh cream or milk
-100 gr. chocolate chips
-1 packet of baking powder
-2 eggs
-salt in the blender you put flour, yeast, sugar, salt and butter and "mixed" for good (must form a powdery mixture, type sand). Grate carrots and add them to the dough.
Separate egg whites from yolks. Put the yolks in the dough and add the cream (or milk) and chocolate chips and take another "mixed" to obtain a homogeneous mixture, but not very fluid.
Beat the egg whites until stiff and add to the mixture gently, always from the bottom up not to dismantle them. (Not "mix" this time, but mix by hand).
Spread the mixture into muffin molds and bake in preheated oven for 15-20 minutes at 180 degrees until they are puffed and golden (a trick to maintain proper humidity is to place a bowl of water in the bottom of the oven).
Muffins al cioccolato Ingredienti
-100 gr farina bianca
-100 gr farina di mais
-1 bustina di lievito per dolci
-100 gr burro morbido
-90 gr zucchero
-30 gr zucchero di canna
-15 gr cacao
-2 uova grosse
-1 pizzico di sale
-150 ml di latte
-70 gr gocce di cioccolato
Come sopra: mettete gli ingredienti nel mixer nell'ordine indicato e frullate ogni volta che aggiungete un ingrdiente. Anche questi devono cuocere 20 min a 180°.
Muffins alle nocciole
Ingredienti
-150 gr cioccolato con ripieno alla nocciola (consiglio: tavoletta di cioccolato dei baci perugina)
-125 gr di farina
-60 gr burro
-30 gr zucchero
-20 gr cacao amaro
-100 ml di latte
-1 cucchiaino di lievito per dolci.
Sciogliete il burro e il cioccolato a bagnomaria e lasciatelo intiepidire.
Sgusciate l'uovo in una terrina, unite il latte e il cioccolato fuso: mescolate con il frollino e quindi incorporate un po' per volta la farina setacciata con il lievito.
Aggiungete sempre mescolando lo zucchero, il cacao e un pizzico di sale. Per mercolare usate sempre il frollino o una frusta.
Prendete gli stampini dei muffins e dividete l'impasto in 12 stampini. Cuocete in forno caldo a 180° per 30 minuti.
Buon appetito!!!!!!!!!
Saturday, December 26, 2009
How To Get To The Barn On Poptropica
Vincisgrassi (commonly known as lasagna)
Merry Christmas to all!
ready because this recipe is long, you take a nice afternoon ... But it's worth it!
Ingredients:
-for pasta
4 eggs 400 gr of white flour "0"
-meal for the sauce
400-500 g veal stew a chicken leg
1 sausage
50 grams of minced onion
oil 1 chili pepper
salt 1 stalk celery
2 750ml bottles of tomato sauce
2 750ml bottles of tomato sauce
grated parmesan béchamel
Preparation:
First, put the sauce on the stove. In a very large pot add the oil (must cover the whole bottom right) and add 3 slices of onion, red pepper (seeds removed about half of it contains) and the stalk of celery. Fry for 2 minutes and then add the stew, the chicken leg and the whole sausage. Salt and pepper Brown
for good 10 minutes over high heat, then pour in the 4 bottles with the sauce. Reduce heat and let
sbollicchiare tatno stirring occasionally to prevent the sauce from sticking (if you see the withdrawing too add 1 cup of the water.
The sauce should cook 2 hours and a half.
Meanwhile prepared the dough: Pour the flour into a large bowl and rompeteci above the 4 eggs. Add a pinch of salt and start to knead. Help yourselves to the top with a fork, otherwise the dough will not stick to hands. You have to knead until it becomes a nice smooth yellow ball. If the dough is too dry add a little water.
When the dough is nice and smooth ... in theory you have to pull it with a rolling pin is made of wood but if you do not want to use the machine made on purpose (with a rolling pin, however, is good: p). if you use a rolling pin on the table shed a bit 'of semolina to prevent the dough from sticking to the table. Pull a sheet of 1 cm and then begin to divide and pull apart the individual pieces (pull all together is an unlikely). Otherwise use the machine.
When you got the lasagna 1 mm thick (almost one must see through), put to boil aA pot of salted water and cook for 2-3 lasagna once for maximum 2 minutes each. Do you have a ready lasagna
a towel (do not place the lasagna to each other).
Take a saucepan and cook the ground beef with a little 'oil.
When oil sauce is ready take a roasting pan (30-40 cm long side) or round (diameter 28 cm) and put a sheet of baking paper. Pour on the sheet of baking paper a little 'sauce (tomato only, no meat) and ill do the first layer of lasagne. After scap have paid the pasta with meat sauce, spargeteci a bit 'and a bit of chop' with Parmesan cheese. Then make another state of pasta and pour sauce, minced meat and Parmesan cheese ... so on until all the dough. On the last layer of pasta, pour the remaining sauce (no meat and gravy only buchierellate everything with a fork.
Let stand overnight.
The next morning, prepare the sauce: melt a slice of 1 / 2 inches butter in a saucepan with a teaspoon of flour, stirring constantly. When the butter has melted and formed a yellowish creamy sauce, add a little 'milk (a little at a time, stirring constantly.) Just get off the kelp poured out milk and stir finchè la consistenza non diventa molto liquida. A questo punto versate la besciamella sulle lasagne e infornate per 2 ore circa a 200°.
Buon appetito!!
VARIANTI:
-per sveltire 1: comprate le lasagne già fatte, tipo Barilla, (in questo caso dovrete solo cuocerle nell'acqua e fare gli strati).
-per sveltire 2: comprate la besciamella già pronta
-per sveltire 3: potete preparare la pasta in anticipo. In questo caso surgelatela senza cuocerla. Disponetela in strati singoli su dei fogli di pellicola trasparente e mettetela in freezer. Al momento di cuocerla tiratela fuori e buttatela nell'acqua bollente (senza pellicola) ancora surgelata. DOvrà cuocere 3-4 minuti anzichè 2.
-more sauce, if you like you can also put the sauce in between each layer and the other ... in this case I recommend you buy a good amount (2-3 packs).
Enjoy 
Merry Christmas to all!
ready because this recipe is long, you take a nice afternoon ... But it's worth it!
Ingredients:
-for pasta
4 eggs 400 gr of white flour "0"
-meal for the sauce
400-500 g veal stew a chicken leg
1 sausage
50 grams of minced onion
oil 1 chili pepper
salt 1 stalk celery
2 750ml bottles of tomato sauce
2 750ml bottles of tomato sauce
grated parmesan béchamel
Preparation:
First, put the sauce on the stove. In a very large pot add the oil (must cover the whole bottom right) and add 3 slices of onion, red pepper (seeds removed about half of it contains) and the stalk of celery. Fry for 2 minutes and then add the stew, the chicken leg and the whole sausage. Salt and pepper Brown
for good 10 minutes over high heat, then pour in the 4 bottles with the sauce. Reduce heat and let
sbollicchiare tatno stirring occasionally to prevent the sauce from sticking (if you see the withdrawing too add 1 cup of the water.
The sauce should cook 2 hours and a half.
Meanwhile prepared the dough: Pour the flour into a large bowl and rompeteci above the 4 eggs. Add a pinch of salt and start to knead. Help yourselves to the top with a fork, otherwise the dough will not stick to hands. You have to knead until it becomes a nice smooth yellow ball. If the dough is too dry add a little water.
When the dough is nice and smooth ... in theory you have to pull it with a rolling pin is made of wood but if you do not want to use the machine made on purpose (with a rolling pin, however, is good: p). if you use a rolling pin on the table shed a bit 'of semolina to prevent the dough from sticking to the table. Pull a sheet of 1 cm and then begin to divide and pull apart the individual pieces (pull all together is an unlikely). Otherwise use the machine.
When you got the lasagna 1 mm thick (almost one must see through), put to boil aA pot of salted water and cook for 2-3 lasagna once for maximum 2 minutes each. Do you have a ready lasagna
a towel (do not place the lasagna to each other).
Take a saucepan and cook the ground beef with a little 'oil.
When oil sauce is ready take a roasting pan (30-40 cm long side) or round (diameter 28 cm) and put a sheet of baking paper. Pour on the sheet of baking paper a little 'sauce (tomato only, no meat) and ill do the first layer of lasagne. After scap have paid the pasta with meat sauce, spargeteci a bit 'and a bit of chop' with Parmesan cheese. Then make another state of pasta and pour sauce, minced meat and Parmesan cheese ... so on until all the dough. On the last layer of pasta, pour the remaining sauce (no meat and gravy only buchierellate everything with a fork.
Let stand overnight.
The next morning, prepare the sauce: melt a slice of 1 / 2 inches butter in a saucepan with a teaspoon of flour, stirring constantly. When the butter has melted and formed a yellowish creamy sauce, add a little 'milk (a little at a time, stirring constantly.) Just get off the kelp poured out milk and stir finchè la consistenza non diventa molto liquida. A questo punto versate la besciamella sulle lasagne e infornate per 2 ore circa a 200°.
Buon appetito!!
VARIANTI:
-per sveltire 1: comprate le lasagne già fatte, tipo Barilla, (in questo caso dovrete solo cuocerle nell'acqua e fare gli strati).
-per sveltire 2: comprate la besciamella già pronta
-per sveltire 3: potete preparare la pasta in anticipo. In questo caso surgelatela senza cuocerla. Disponetela in strati singoli su dei fogli di pellicola trasparente e mettetela in freezer. Al momento di cuocerla tiratela fuori e buttatela nell'acqua bollente (senza pellicola) ancora surgelata. DOvrà cuocere 3-4 minuti anzichè 2.
-more sauce, if you like you can also put the sauce in between each layer and the other ... in this case I recommend you buy a good amount (2-3 packs).
Enjoy
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