Closet Maid Vs Rubbermaid

of St. Joseph stragglers .... Interregional



not fried.
Baked and stuffed with chantilly cream.
Well, good anyway. And above all
I have succeeded.
That is a great achievement after years of attempts ended in "pancakes".
The recipe I saw in "Softly" by Santin, made by a chef can not remember which famous restaurant.


The recipe calls for, horrified, even a hint of yeast.
and margarine, because it should help it to rise, but can not remember how and why. And if
yeast and margarine if you allow a world-famous chef, I can never deny myself, humble performer of other people's recipes?
So, yeast and margarine are.

puffs (pastry or choux)


90 gr flour 90 gr margarine 210 gr

water 3 eggs small (or 2 large)
¼ teaspoon baking


a pinch of salt Preheat oven to 200 degrees.
Heat the water with the margarine to boiling, stirring to dissolve all the margarine.
Add a pinch of salt.
Remove from heat and pour all the flour sifted with baking powder in one fell swoop, stirring to mix.
Put on the heat and simmer, stirring at least until the dough does not come away from sides of pan.
Pour in the planetary and let go of the soft dough hook at low speed.
Add an egg and a little increase the speed until the dough is mixed, and then add another egg and so on.
not add an egg until the previous one has not fully incorporate.
Now put everything in the pastry bag.
Line a baking tray with greaseproof paper, buttering both above and below the paper.
With the pastry bag to form tufts of well-spaced from one another, or strips (for eclairs).
With a wet finger of water back to the "pin" of the bunch and bake for about 30 minutes without ever opening the oven door.
Fritters should start to "grow" and swell after about twenty minutes.
After the first 30 minutes, lower temperature to 160 degrees and leave in oven for 20 minutes (this helps to cook the inside of puffs).
When they are golden, let it cool on a wire rack.
You can freeze for a few days or store in airtight boxes.
The filling is made with two thirds to one third of custard and whipped cream without sugar.

Do Scorpio Men Know They Hurt You

: Spatzle herb sauce and walnuts Ligurian



When two recipes from different regions meet.
making a delicious dish.
I do not pretend to "create".
not ever.
only "mix".
to lack of time I decide not to do pansotti Liguria. But
walnut sauce I already prepared, almost in a trance, I had to do it, I could not help it after reading the recipe.
What dress? One thing
fast, good.


The spatzle.
with herbs.
was missing was the cheese and then the ingredients are the same as pansotti.
Well, it's very very well but sometimes are a bit lenient with my choices.
sooner said than done.

Spatzle herbs (recipe Marinab of Coquinaria)

for 4

300 g flour 3 eggs 200 ml milk

herbs boiled

blending with the blender and everything is kept in the refrigerator covered with film. Then he warms
a pot with salted water, and with the specific equip the mixture is poured into boiling water.
spatzle When they are cooked, they float and then collect them with a strainer and place in a bowl, remove the water that will be formed and season.
are also great with tomato sauce or just butter and Parmesan.

walnut sauce (recipe Coquinaria Edy's)

200 grams of walnuts
garlic 1 tablespoon pine nuts


salt 5 tablespoons Parmesan
boiling water Blend all
adding water until it becomes silky.
Store in refrigerator.
When you used to dressing, dilute with a little water to cook pasta.


NB - spatzle need to make the special tool and a lot of good will and patience because it gets dirty all the cooking especially if you are a beginner .. :)
- the walnut sauce is also excellent eaten by the spoonful, seeing is believing.

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The Mayonnaise sciuè sciuè: miracles of the blender ....



time to dare. After
baguettes, mayonnaise now.
My grandmother scandalized if he knew that is made with blender.
But anyhow.
must be in step with the times.
Benvenga also the blender for that time, one-off that the shrimp cocktail (flat very vintage, very 70's) I like to make a sauce rosa fatta con maionese homemade....

Ricetta facile facile, presa da Felix di www.cucinainsimpatia.net.
Modificata un pò nella quantità di olio che ho diminuito un pò.
Il sapore è leggero, poco "uovoso" e poco "limonoso", insomma, come piace a me.

Maionese

200 ml olio di semi di mais bio
1 uovo
2 cucchiai di aceto bianco
1 cucchiaino di succo di limone
1 pizzico di sale fino

Mettere nel bicchiere del minipimer gli ingredienti nell'ordine indicato e iniziare a frullare: in circa due minuti la maionese è pronta.
Tutto qui.
Superfacile, no?
Viene densa e si conserva in frigo per a few days. With baguette
the previous post there is a wonder ....