Foot Stretchers For Dancers

Savoiardi of Ladurée с русской версией

Buonluned 'at all! After long reflection I have decided to continue with this space. Time and space is my personal diary.

I have not ever made biscuits. And when I saw the recipe for Claire, tea matcha tiramisu and chocolate , I tried to make cookies at home. The recipe is very nice and I made I did like her, single serving. Thus, the biscuits are etched with the measurement of a glass.

Savoiardi gluten free (for about 100 small cookies)

(Freely adapted from the book "Ladurée. Sweets")

- 60 grams of rice flour

- 60 grams of potato starch

-

5 eggs - 125 gr sugar

- 30 gr icing sugar

1. Sift the potato starch and add it to rice flour.

2. Separate the yolks from the whites, putting the egg whites in a large bowl.

3. In another large bowl stir together with a whisk the egg yolks and remaining sugar until the mixture turns white.

4. Take back the bowl with the egg and begin to mount. When they become very white and fluffy, built a little at a time the other half of the sugar and continue beating until they are firmly seated.

5. Soon after, gently add the egg whites until the sugar-egg mixture. Mix thoroughly and then pour in the flour with the starch, making sure you get the spatula in the center of the bowl and then back along the edges roport so the mixture into the center and at the same time by rotating the container. You must ottenere un composto liscio ed omogeneo.

6. Preriscaldate il forno a 170°C.

7. Rivestite una teglia con la carta da forno e con una tasca da pasticciere con la bocchetta formate dei biscotti di 6 cm  di lunghezza e di 2 cm di larghezza, cercando di riempire bene con l'impasto la striscia.

8. Con un passino o uno spargizucchero spolverizzate i biscotti di zucchero a velo. Aspettate 10 minuti e poi spolverizzate seconda volta e infornateli subito.

9. Fate cuocerli per circa 12-15 minuti a 170°C o fino ad ottenere un bel colore biondo. Toglieteli dal forno e lasciateli raffreddare.

Русская версия.
Савоярди from Ladure (approximately 100 pieces)

- 60 gr rice flour
- 60 g potato starch
- 5 pcs. eggs
- 125 g sugar
- 30 grams of powdered sugar

1. In a separate bowl просеять крахмал и соединить его с мукой.
2. Отделить желтки от белков. Белки поместить в отдельную большую чашку.
3. В другой большой чашке хорошо взбить whisk egg yolks with 63 grams of sugar until the mixture becomes white.
4. Proteins begin to beat with a mixer without sugar. When they start to get foamy, then gradually add to частям (3-4 части) остальную часть сахара (62 гр).
Должна получится очень крепкая и устойчивая белковая масса.
5. В желтки добавить белки и очень аккуратно begin to stir the mass from the center to the edge. In the egg mass gradually add in parts, sifting through the filter, the flour and starch. Also hamper from center to the edge.
6. On parchment (paper for the oven) mark in pencil the strip for future pastry 6 cm wide paper was to turn to a pencil is not smeared biscuits and vystelit on baking sheet. Pastry bag or a syringe with a circular nozzle into a simple 10mm squeeze pastry, being careful not to make them too flat (Thickness of the "sausages" of about 2 cm).
7. Top sprinkle cookies with powdered sugar and leave for about 10 minutes, then sprinkle with powdered again and then bake in preheated oven at 170 ° C for approximately 15 minutes. The door will not open during baking!
8. Cool cookies.

Vi lascio con questa bella foto e buon inizio di una settimana nuova. Da noi there is sunshine for so many days already.

this work is finished: it is a book (a recycling of old agenda covered with a cloth embroidered cloth)

Building A Large Projector Screen Frame

the Russian

Happy Friday to all my readers! Today is Friday, and then, it will be a new recipe for the casserole for my book. I wanted to make something of Russian and I found this nice recipe for North Karelia , stretching from the Baltic Sea to the Gulf of Finland. I have never been there but it is worth the visit, she's beautiful. Recipe is not original, but modernized a bit with time.

Cococtte Russia (6 servings)

-

500-600 grams of potatoes - 600 gr of veal

-

2 onions - 60 g dried porcini mushrooms

- 200 gr sour cream

- 80 g butter

- 4 tablespoons olive oil

- 1 teaspoon of flour

- salt, pepper

- parsley or dill

1. Put the dried mushrooms in cold water for about 3-4 hours. Then, rinse well and cook for about 20 minutes. Drain but do not throw away the water and cut into strips.

2. In a heated skillet 2 tablespoons olive oil, pour the mushrooms and 5 tablespoons of mushroom soup (ie the remaining water from the mushrooms), salt and brown mushrooms.

3. In a bowl, pour half a cup of mushroom soup and flour. Mix well and gradually add all the mushrooms, cook the mushrooms in the sauce for about 30 seconds until it thickens. Turn off the heat.

4. Peel the potatoes and cut into cubes (about 2 cm cmX2).

5. In another pan with olive oil, brown the ground beef with onion, meat cut into strips for about 5 minutes.

6. Installation of casserole: Place the bottom of each potato casserole, add salt and pepper. Pour over the meat with the onion and 2-3 tablespoons of water. In the end, the mushrooms with the sauce and some butter. Close the casserole and cook in an oven heated to 200 ° C for 35-40 minutes (depending on size of casserole).

7. Serve piping hot casserole putting on 1-2 teaspoons of sour cream and chopped parsley.

I would mark a new blog created by Julia, Red sky at night, the greedy Travel foodbloggers

Kitten Playing With Blinds

Cocotte Mini pizzas with pumpkin, goat cheese and ham

Good morning everyone, good Monday and a good return from vacation! Many thanks to all of you for your comments and wishes. I'm fine, everything is gone. I know that we were in the same condition with this many time ago!

This new year begins with a beautiful and simple recipe that I found on the magazine Saveurs which I found by chance in a tobacco shop in the center Udine. It 'was a miracle to see them! I modified the recipe a bit: I made a mini version, I took the goat cheese and rosemary at the end.

Mini pizzas with pumpkin, goat cheese and ham (serves 4 )

- 500 grams of flour
Manitoba - 25 g fresh yeast or 8 g of dry yeast
-
270-300 ml of water - 2 teaspoons of salt
- 1
teaspoon sugar - 2-3 cucchai olive oil

- 300-400 grams of pumpkin

- 150 grams of goat cheese or fresh goat

- 5-6 slices of ham or bacon

- rosemary or sage.

1. Stir the yeast into a glass with 100 ml of water and half sugar. Let it ferment for about 10-12 minutes or until it forms a froth on the surface.

2. In a bowl sieve flour, form a bucco at the center and pour in the yeast with water, then add the salt on the walls and the remaining sugar. Gradually pour the remaining water and 2-3 tablespoons of oil until the mixture is smooth, elastic and smooth. Cover the bowl with a damp cloth or film. Let rise for 1-2 hours in a warm place away from the current, until doubled in volume.

3. Preheat the oven to 200 ° C. Cut the pumpkin into wedges, remove the seeds. Place them on a baking sheet and bake for 30-40 minutes so that the pumpkin is tender. Allow it to cool and then cut the peel and cut into thin slices from each segment.

4. Take back the dough, knead lightly on a floured board to make him lose a little 'volume. Cut into slices and cut into balls. Roll out the dough to a thickness of 3 mm circ

5. Brush olive oil, add the slices of pumpkin, then, flakes or slices of goat cheese and finally the slices of ham. Sprinkle a bit 'of rosemary.

6. Cook the pizzas about 10-12 minutes (20 minutes if the pizzas are great) as long as the dough is golden. Serve hot or warm.