Hepatitis A More Condition_symptoms

a painting for my mom ...! The glasses of sweet

E' meraviglioso realizzare una torta di compleanno per una persona che ami.
Prendi uova, zucchero e farina e impasti con tanto amore quello che vuole essere non solo un buon augurio ma anche una dichiarazione di affetto.
Quando ero piccola aspettavo con ansia la torta per il mio compleanno.
L'ha sempre realizzata mia mamma, con i pochi strumenti che aveva all'epoca. Certo lei non era munita di tutte le caccavelle che compro io....
Ma erano torte bellissime e poi "sapevano" d'amore.
Mia mamma ama la frutta e il limone. Allora, quest'anno, le ho fatto io la torta di compleanno. Con frutta,  limone e tanto amore!

Torta quadro d'autore
Luca Montersino



Ingredients For the lemon chantilly:

800 g cream 600 g of custard
15 g gelatin sheets
20 g of lemon peel
20 g of lemon

For finishing:

gele 600 g to 600 g of red fruits

400 g mixed fruit sponge cake jelly
40 g of neutral pastry

For gele red fruits

600 g strawberries

2-3 tablespoons sugar 15 g gelatin sheets

For bathes the limoncello:


200 of water 200 g of sugar syrup (100 gr. water + 70 gr. sugar) 50 g of lemon




Preparation: For the chantilly

lemon: Mix the lemon zest with cream, then heat a portion of this mixture and add the galatina, mix well so as to Dissolve the gelatine, add the rest of the cold cream, limoncello and lightened it all with whipped cream.

To finish: Place a steel framework on a sheet of acetate, disponetevi over slices of fresh fruit, leaving empty spaces between the fruit and then the other, using a pastry bag, put half of the cream chantilly lemon juice to form an inch thick, smooth and well polished with a trowel, casting sopra la gelè e lasciate rapprendere in frigorifero.

A questo punto formate sopra la gelè un altro strato con l'altra metà di chantilly e chiudete il tutto con il pan di spagna inzuppato di bagna al limoncello

Congelate il tutto, togliere poi dallo stampo, capovolgete la torta, staccate il foglio di acetato quindi lucidate il dolce con la gelatina neutra. Decorate la torta con un po' di frutta fresca intagliata a piacere e della buccia di limone.

Pain Remedies For Waxing

Pinella and Graziana

Adoro i bicchierini dolci!
C'è la possibilità di assaggiare gusti diversi e non esagerare nella quantità, il che non guasta.....
These three shorts are tempting. I have proposed in various buffet and liked them so much.
Two are from the blog " sweets Pinella.
When I visit it later in a magical world of sweets.
Pinella is the fairy cakes. His creations and Bedtime Stories!
She makes me want to take sugar, eggs and vanilla, even at midnight!

Here are the recipes carefully to them, are addictive .....

Bavarian creamy yogurt with a little lemon jelly strawberries Pinella

For the Bavarian

Ingr:
500 g yogurt creamy lemon 120 gr sugar

6 uorli

200 ml milk 600 ml fresh cream 12 g gelatine

lemon rind

Far hydrate the gelatin in cold water. Assemble the egg yolks lightly with the sugar, dilute with hot milk and bring the cream to 82-85 ° C. Add the jelly and squeezed to pass the cream through a sieve. Pour yogurt into a bowl add the warm cream English now. Scented with lemon peel with the Microplane fine. Whip the cream and when the cream has reached 30-35 ° C add jobs lightly.

For the strawberry heart

Ingr:
150 grams of strawberry coulis
1
tablespoon sugar 4 grams of gelatin

Far hydrate the gelatin. Heat a few tablespoons of puree, add sugar and dissolve well. Dab the gelatin and pour in the puree. Add the remaining sauce and pour into molds for chocolates. Let cool in the fridge and then go in the freezer for 10 minutes to disconnect them well.


Preparation Pour the cream into glasses. Let cool in refrigerator. Place the strawberry on the surface of the heart, put a mint leaf and sprinkle with powdered sugar.

creole banana and chocolate mousse Maurizio Santin (always from the blog of Pinella)

For the banana mousse

200 grams of ripe bananas

40 grams of sugar 3 teaspoons lemon juice
3 g gelatin sheets
250 g of fresh cream

Blend bananas with sugar and lemon juice. Far hydrate the gelatin, buffer and dissolve in two tablespoons of water. Semimontare the cream and add two tablespoons of the banana smoothie to lighten the mixture. Pour in the gelatine and finish with the remaining cream. Pour a layer of mousse into the cups and let cool in refrigerator. For the crumble




180 g butter 110 g sugar 220 gr flour


In global, with the leaf combine butter and sugar, add flour mixture and make a hard and smooth. let stand in refrigerator for several hours, then "grate" and lay it on a baking sheet. bake at 180 ° C for about 15 '.

Once a suitable consistency, decorate the surface of the mousse with bits of crumble.

For the chocolate mousse

200 grams of chocolate per 200 grams of 50-55%

a spoonful of fresh cream rum

Melt the chocolate in a bain-marie, or very carefully in the microwave. Allow the temperature down slightly and add a generous dollop of whipped cream. Mix vigorously and quickly to not let the chocolate harden and then fill in with the rum and the remaining cream. Pour the mousse into a pastry bag and spread it into the cups.
decorated with wafers, but I go to fantasy!

Finally there is a glass of Bavarian White Chocolate, a recipe Graziana Coquinaria of which carry the recipe:

glass of white chocolate Bavarian
with dark chocolate ganache and chopped pistachios Bronte

300 g egg yolks 300 g sugar 300 g white chocolate

1 liter milk cream
1300
35 gr of isinglass

Beat eggs with sugar, then pour over the milk bollente.Riportare over the heat and cook up to 85 degrees (or until the cream spoon sailing )
Meanwhile soak the gelatine in cold water. Squeeze and stir in the creme anglaise
Dissolve a little 'white chocolate chips in microwave and mix in the cream for good English.
Cool the mixture to a temperature of 30 °
Then incorporate delicate but not too much whipped cream. Best if mounted to 80% (ie must not flocking, but remain smooth) because of consistency a bit 'more "creamy" or you can install completely and you will have a Bavarian more "frothy".
incorporated the white chocolate mixture, pouring on the cream and not the other way otherwise there will be more difficult to incorporate the two compounds.
Cialdini and I have decorated with chocolate ganache fondente70% with chopped pistachios, but even here the fantasy has no limits. Next time I'll make a pair with the orange!

Dark Circles Around Eyes More Condition_symptoms

Pesciolino rosso.......................che nuoti.....................

you swim into the "I", the Anna sang this song when she was so small.
But we now have a goldfish swimming in the pool, Gio yesterday finished the two rounds of intensive swimming to the sports center of the Plebiscite here in Padua, and we can say that progress has been remarkable.


from swimming to "rock" of the first day we got a hint of various styles from the "frog" to "free" and so on, is a child who loves the water sounds like a lot of fish perfectly at ease



Pronti per il Tuffo???

Qui sta facendo il cavaluccio marino

E qui sta ascoltando le consegne dell'istruttrice.

Bene ragazze vi saluto vado a portare la grande ad equitazione, altra grande passione i cavalli.

Perfortuna che hanno inventato la macchina.!!!!!

Un baciotto a tutte.

Ps. Per la cronaca qui a Padova ci stiam squagliando!!

Invocation Prayer, Bombing Memorial

Perle di saggezza

Ciao Ragazzuole, stasera non ho niente da farvi vedere di nuovo, ma vi voglio leave these few lines I found in the book "The Angel's Game," Time is always of the same author Carlos Ruiz Zafon had read "The Shadow of the Wind" is a book that I loved it I find very nice, and build on that I took the second, although I must say that I liked a lot less, is quite disturbing and trucolento but I found this on page 24:
"Envy is the religion of the poor . consoling them, answer their concerns that they eat and, ultimately rots their souls and allows them to justify their greed and meanness to believe that they are virtues and that the gates of heaven will open wide only for the unfortunate like them, who go through life without a trace if not their unfair attempts to belittle others and to exclude, and possibly destroy those who, for the simple reason to exist and be what it is, highlights their poverty spirit, mind and liver. "
read these lines made me think and think and now I have decided that every time you suffer a bad act is free of charge I'm going to read these lines and do not suffer more, I also leave to you my friends, many times through the various blog comments I see people who stan acids or bad for rudeness only made, in my opinion, for the sake of it or envy.
But now we move on to another goes something lighter!! I leave you two pictures two, even three for the accuracy of Anna, the last dance recital which was held June 17.
Here is warming the feet, "feet" so to speak has the "40" points if the wind blows certainly does not fall!

Here are the dressing room waiting for their turn to dance and the tension rises

ready for the show, you go on stage, unfortunately I have no photos of the show was then forbidden to take pictures , was the official photographer for those, I'm someone, if he has to have them as she danced, I swear that place

A baciotto

Martina

PS: I hope to return soon with the finished work in June and July of Heart Swap

M.s. More Condition_symptoms

sliced \u200b\u200bpesto, rocket and cherry tomatoes

Today gasps!
OUT The bakery is also to be a long time near the stove is not attractive ......
Questo è un piatto fresco e gustoso, lo cucino spesso a casa, soprattutto in estate.
Impiego pochissimo tempo ed è buonissimo!

STRACCETTI AL PESTO, RUCOLA E POMODORINI

Ingredienti:
400 gr di controfiletto di manzo tagliato a fette sottili
3 cucchiai di pesto pronto
200 gr rucola già lavata
1 spicchio di aglio
250 gr di pomodorini ciliegia
1 cipolla rossa (io ho usato un piccolo scalogno)
3 cucchiai di olio evo
10-12 olive verdi snocciolate
2 cucchiai di succo di limone
sale e pepe

10 min preparazione + 10 min di cottura

Mettete le fettine di carne su un tagliere e tagliate into strips of 2 cm wide; Transfer to a large plate and spalmatevi over 2 tablespoons of pesto, cover with plastic wrap and set aside.
Chop the rocket and cut the tomatoes in half, peel the onions and cut into film (I have not made these).
Heat 2 tablespoons extra virgin olive oil in a frying pan, peel the onion and sauté, add meat and cook fillets 5 to 6 minutes over high heat, stirring with a wooden spoon.
Remove the meat from the fire and put it in a bowl, add the olives, arugula, cherry tomatoes, a tablespoon of pesto sauce and a tablespoon of remaining oil.
Garnish with lemon, salt and pepper to taste.
Mix well and serve. Good
both warm and cold!
You can substitute beef with chicken or turkey and even fish fillets.