Tutu Birthday Cake Idea

Qualche giorno fa mi è presa la fissa della crostata al limone meringata.
Sembrerà impossibile ma non l'avevo mai assaggiata.
Come non avevo mai provato a fare il lemon curd!
Così, complice dei freschissimi limoni ho provato a realizzarla.
Cercavo una ricetta doc, e I have come to the aid of her friends coquinaria.
I finally made my head a little and the result was wonderful.
I made using the crust of Montersino, the fantastic òlemon a Private Message to Coquinaria curd and meringue Salvatore de Riso.
With this in mind I could never bake a cake mediocre?? Impossible!
The three flavors blend to perfection, crispy crust, the lemon curd meringue softened by the soft-hearted and made slightly crunchy in the oven.
Sublime!
also excellent after a meal, maybe a fish.
With the "leftovers" I also made mini-tarts, vanished! Here is the recipe

Lemone meringue tart

Ingredients for a crust of 26 cm in diameter

pastry (I always do the full dose and the rest to freeze the dough balls)

1 kg of flour 00


600 g butter 400 g sugar 160 g

egg yolks 1 vanilla bean bourbon
taste of lemon peel
2 g of salt

Place in the bowl of the mixer (by using the leaf ), the flour with the butter at room temperature, salt, lemon peel and vanilla; operated the machine and let it run up to blast the compound (a term that indicates a granular mixture of butter and flour), then add the icing sugar and immediately after the egg yolks.
Once the dough has formed, turn off the machine and turn the dough on the table dusted with flour to form a smooth dough and place in refrigerator to rest for at least 30 minutes before use.
The whole operation can be done completely by hand, making sure to use the butter cold from the refrigerator.

of lemon curd Private Message
g. 100 g. butter

225
sugar 3 eggs plus one yolk
grated rind and juice of three lemons

Melt the butter in a double boiler.
Add sugar, eggs, e il succo e la scorza di limone.
Fate cuocere lentamente fino a quando il curd velerà il cucchiaio (come per la crema inglese).
Versate in vasetti sterilizzati e lasciate freddare. Conservate in frigo per un massimo di 15 giorni.

meringa di Sal De Riso

175 gr di albumi
250 di zucchero
mezzo baccello di vaniglia (io poche gocce di limone)

Miscelate gli albumi con lo zucchero in un contenitore concavo e portate a 60° a bagnomaria.
Dopo mettete in planetaria e montate con la frusta fino ad ottenere una meringa ben solida.

Composizione

Rivestite lo stampo per crostata (consiglio quello apribile) con la frolla stesa about 5 mm cover with paper fiorno and dried beans and bake for 15/18 minutes in white. Remove the wax paper and allow to dry the bottom of pastry for another 5 minutes. Cool down the shell and pull out and lay it on a plate that can then go in the oven.
Prepare the curd, let cool and pour into pastry shell.
Decorate the top with meringue (I like the effect messy) and put in oven at 100 ° for 20 min, then increased to 150 ° until the top is not a light amber color (eye roast !).
Let cool and serve.

Stephanie Gwaltney Hogan

EHHHHH already ... I must say that, given my inexperience, and given the rate at which read and store the mail and post, this time I've done quite a mess!

I hope to remedy .... thanking the author of two tuto that I run with great enthusiasm, Mariella's blog http://creareperhobby.blogspot.com/

E 'with its explanation that I made the shawl in mohair. ... soft!

.. and always to his explanations, I have the realization of slippers (one posted here but the couple has already seized from my mom ... what goes crazy!)

... I will never make a decent post, I can not publish the photos in a comment!!

Mariella, thanks again .... so much!

Laura

Cervix Cancer More Condition_symptoms

I had already spotted a few days I had in my head ... programmed to carry it and so tonight as I got up at 3 am and are no longer able to sleep again, I throw myself ...

Girls is an easy scarf .. but a effettoooooooooo !!!!!

I liked it so much that by 9 this morning I have not taken off !!!!!

Thanks to my dear Elizabeth's blog http://www.abchobby.it Tutorial Projects in the box I found the directions for the making of this scarf.

Now I'm so excited that I can not wait to make gloves and an outfit for my little ... about Elizabeth, the gloves did you go to the eye? Mica ... you give me the No. of mesh to be fitted? ... too blatant, right?

Anyway, thanks, thanks ..... oh, I really liked it !!!!!!!!!!

you soon!

Ipswitch Whatsup Gold

... even if it is a long that place every day I log on to your blog to delight me with your creations!

Yesterday, my cousin has spurred me to post the work that I started from January 1 and that of pure laziness I had not photographed !!!!!!!

Here it (which is the rule ??..... up here and here the accent is not ????!!!.... boh!) Photos, dear Simon, fresh, fresh, just download ...

Mariella forgive me, the other slipper is work in progress ..... this cold promotes sleep instead of work .......... in fact, I recognize the characteristics of the bear! !

For the jacket figia ... if some of my passion for shoes I could give an explanation for the realization of the raglan sleeves, I'd be really grateful ..... just have not come to perfection!

..... also learn how to upload photos after writing, not would be little thing!

Now I prepare and I'll get my cucciolotta, the covers of bacie, hugs the harbor and a dance .... ciaoooooooooooooooo

slippers in addition to being work, I also have a shawl that I started to curiosity .... I took the Institute by a French blog, and since I do not understand anything .... I jumped and I must say that since the result was not so bad!

.... Now, enough talking, here are the pictures!

Silver Monogrammed Hair Bow

Cream of Lentil and Chestnut Towers

Want a recipe for a soup who will risk becoming a fixed desire?
Seresta Of those who are willing to eat even in August with 50 degrees in the shade??
That will force you to stock up on frozen or vacuum-packed chestnuts for fear of running out and not being able to do?
I discovered this thanks to the sweet cream on coquinaria Savita.
basic ingredients: lentils and chestnuts!
GOOD! I like lentils and chestnuts so I love them (remember the cabbage sausage and chestnuts posted long ago ??)!!!
is now an almost fixed at my house!
I invite you to do it, you'll love it!

SOUP LENTILS E CHESTNUT
recipe Savita



Ingredients 200 gr. lentils (excellent quality)
200 gr. raw frozen chestnuts (those are also fine vacuum)
2 onions (I used shallots) 2 cloves garlic

1 ½ liters of water (start with 1 liter and see if it needed more water)
2 bouillon cubes Plant
3 sprigs thyme 2 bay leaves

1 tablespoon of sour cream (I do not put)

extra virgin olive oil salt, pepper
1 teaspoon of honey or molasses or cassonade (not set)

Peel and chop the onion , ditto with the garlic . Heat oil and saute garlic and onion until transparent.
Add water, nuts, lentils, well washed, herbs and, if necessary, salt and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes. Add the chestnuts (frozen ones do not require thawing), and cook another 20 minutes.
Taste and adjust the seasoning. Now you can add a hint of sweet (I preferred not to do so). Pour the soup in the robot or use the blender and blend for a few seconds. Must remain pieces of chestnut.
Pour the soup in the pot where it has been cooked, add the sour cream and stir over low heat until the cream is completely mixed. Alternatively, the cream can be served over steaming hot soup in each bowl.
DIVINE!

Rubber Mats For Rabbits

Spettacolo MOMIX a Bologna domani pomeriggio

Ciao Ragazze post veloce dall'ufficio per aiutare un'amica a vendere due biglietti per lo spettacolo dei MOMIX domani pomeriggio a Bologna, lei purtroppo non ci può andare perchè ha il marito con la febbre, se qualcuna fosse interessata contattatemi. Il costo del biglietto è di Euro 40,00 cad. ma forse vi potete mettere d'accordo anche per un pò meno.
I biglietti sono a Padova.
Baciotto Martina

Loann Brazilian Wax San Diego

octopus with potatoes and olives

Anyone who knows me knows that I go insane if I see the finger food versions of everything that is edible.
What can I do if I love the small things small?? (It will compensate for my wealth ... mah!)
Surfing the web I came across the blog of beautiful kitchen Ale only kitchen and I was captured by these torrette.Complice delicious lunch of the New Year I I made and served.
I liked so much! In my opinion, are excellent even for a buffet.
The ingredients are simple.

Octopus (I got one for about 800g.)
potatoes (3 or 4)
olives (I used those stoned)
extra virgin olive oil, garlic and parsley frescoq.b
pepper if you like

Clean removing the octopus eye, a tooth and entrails. Bring the water to a boil in a cap with a wine cork, once the water is boiling the octopus with decreased attention to "three times" in the boiling water and hold it by the end of a tentacolo.Alla third time leave in the pot.
immediately lower the heat to low and incoperchiate the pot. Controlled by
questo momento che il polpo cuocia per venticinque minuti esatti.Trascorso questo tempo, in cui non avrete MAI tolto il coperchio dalla pentola,spegnete la fiamma.Lasciate intiepidire il polpo per alcune ore, senza mai scoperchiare la pentola.
Lessare le patate e, da fredde, tagliarle a cubi.
Insaporire sia il polpo che le patate con olio extravergine, sale, pepe, aglio e prezzemolo fresco.
Comporre le torrette e servire!

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tart apples and almond

Chi di voi non ha mai fatto una torta di mele??
Penso che tutti nella vita abbiamo provato, almeno una volta, a farla.
Di torte e crostate di mele ce ne sono tantissime sul web e sono tutte più o meno buone. Sarà the apple, which gives that particular flavor (although I confess that the cakes made with apples too "dry" does not make me mad).
I think this is the most delicious apple pie I've ever eaten. The recipe is
Master Adriano Continisio (found here ) whose preparations I have never been disappointed.
It 's a tart apples and almonds. Crispy and soft at the same time. Scented and flavored wrap filled. In short, let it because I find it really hard to describe ....
The walls of the house will thank you because the scent is delicious!

Here is the recipe

TART APPLES AND ALMONDS

Ingredients: 400g pastry




4 large apples (about 600g less waste)

80g sugar 4 tablespoons Amaretto

little lemon juice cinnamon.

ground almonds:


eggs 120g sugar 60g flour 50g

almonds 15g flour 15g corn starch foil

a pinch of salt, almond extract

a handful of sliced \u200b\u200balmonds (to me two handfuls Master has large hands!)
sugar syrup
apricot jam

jumping on a high flame, peeled and chopped apples cubes, mixed with lemon juice and sugar, until dry but are not pulped. Stir in the liqueur and cinnamon and let cool. Line a 26cm
mold and poach for 15 minutes (the first 10 with baking paper and rice)
Meanwhile, whisk the eggs with sugar and salt, stir gently dusts and a few drops of extract.
Brush the pastry with a little jam, add apples, cover with the ground and sprinkle with the almonds into strips.
Bake at 170 degrees for approx. 20 minutes.
leaving the oven polish with syrup 30 ° Be.

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Thank you ... thank you Carmen!
It 'been a great pleasure to be among the 12 friends virtuali con cui hai condiviso questo premio!
E' buffo vero? Abitiamo in luoghi in cui l'altra sogna di andare in vacanza ...io in montagna e tu al mare!! Grazie anche per l' apprezzamento dei miei post!

Il tuo blog mi piace perchè .....è vivo!!!!!
Sei in continuo movimento...ora uncinetti....ora gli dai di ferri....ora prepari deliziosi biscotti......adesso il pane......riempi il tuo spazio virtule di colori, profumi, idee ..che sanno di buono, di casa!.. Per casa, intendo affetto per chi ti stà intorno e per chi condivide le pagine del tuo blog!

Un bacio cara Carmen ....buona giornata!

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..Befanaaaaa, Befanaaaaa....passi da casa nostra stanotteee??????
..Mamma,mamma , ma quante bugie ha detto la befana?!?!?!.....ha il naso così luuungo!!!!!

Questi sono i commenti di mia figlia...ieri la Befana è scesa in piazza Dante calandosi dal palazzo della provincia, ha portato tanti dolcetti ed una grossa nevicata ( artificiale) ai bambini grossetani ..

..a voi,ha portato qualcosa??? ...a me ha portato il divertimento di preparare la calza alla piccola e giocare con lei, alla vigilia , a cercare fuori dalla finestra la Befana in arrivo!

Un bacio.....a presto.

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Cannolo of meatball

When I hand the dough delle polpette la mia fantasia si scatena!!
Dopo il cestino di polpetta , con il quale ho partecipato alla prova del cuoco, ecco il cannolo.
Cannolo, si.
Mi frullava in testa già da un pò ma temevo lo spatascio.
L'altro giorno ero alle prese con la lasagna. Ho fatto l'impasto delle polpettine. Metà fatte con carne e metà di melanzana ( per le sorelle che odiano quelle di carne...).
Ho tenuto  da parte un pochino di impasto di entrambe e mi sono data da fare.
Ho steso l'impasto su un pezzo di carta fata allo spessore di 1/2 cm.
Ho preso la forma di metallo per cannoli, ho unto ben bene la superficie esterna di olio e I covered the closing it with the same card fairy (I think goes well greaseproof paper).
Bake at 180 degrees until coloring (it would have taken 10-15 minutes).
removed from the oven and after a minute I tried to remove it ..... slowly turning the cannoli ..... metal ....
Ooooo! Very successful operation!

I've made two. One of flesh and an eggplant.
I filled with a cylinder of mashed potatoes and Asiago that with the heat of the mash was immediately sciolto.Una Goduria ......

They lend themselves, in my opinion a different toppings. I have a couple in mind already.
Carini made even smaller for a buffet. Until next
and Happy New Year !!!!!!!!!!!!!!