Poptropica Trouble Connecting Database

Dishes heat





Today no recipes, let alone dessert recipes! Just some ideas for hot days. Those things you say: "Let's see what is left in the fridge ... and put together a cold plate and light to better withstand the summer heat. Okay, the bread I had to do it, and the oven cools some cooking, but want to make a nice salad accompanied by a slice of bread to make foot on the plate, giusto per raccogliere l'olio buono?

Allora dicevo: niente ricette solo due idee che mi sono piaciute! Del pane che stò sperimentando, oramai da circa due mesi, vi parlerò in un post dedicato ( anche perchè sono arrivata ad avere il lievito madre con un procedimento assolutamente casuale ) .

Insalata di tacchino ( o pollo, secondo il gusto )


Arrotolato di tacchino arrosto ( cucinato e poi lasciato raffreddare ) affettato finemente

insalata gentilina

• un cuore di sedano bianco
• cipolla rossa di tropea
• 
  pomodorini pachino o datterino
• cetriolo
• Condite con un emulsione (dosi per 2 insalate):
• 1 cucchiaio di maionese
1 cucchiaino di senape tedesca

poco aceto di vino rosso
olio al basilico*

*( mettete un ciuffetto di basilico fresco in un vasetto e riempitelo di olio evo, lasciate a macerare qualche giorno e utilizzatelo su tutto quello che vi pare...sulle bruschette in primis )
• .

Ricottine al pesto di rucola

Io I used the ricotta portions, but you can safely make the dumplings with the technique of two tablespoons. With a couple of handfuls of rocket leaves, 50 g pine nuts, olive oil and a little salt, prepared a beautiful green pesto. Surrounded the ricotta with tomatoes split in half, and lemon oil dressed arugula and toasted bread. Garnish with arugula pesto, some crushed red pepper berries and serve.
http://gloricetta.blogspot.com/rss.xml

Sore Neck Snowboarding

A soft and fragrant cake pan



would be good 'bout with a flurry bake cakes and bread. I absolutely must get a commitment that takes me away from home every day for at least 12 hours straight! The line may be affected and then I'm afraid the next electricity bill will be a little "leaven." As can be seen from the last post, my obsession of the moment is the yeast cake or pie "belief". That cake that usually makes a fine show itself under the bell glass dell'alzatina (ragalo very welcome my cousin) and that the hungry inhabitants of the house should be gradually "tasting" during the raid in a variety of cuisine.

I known I have a fondness for tarts, flan, etc. ... and have never managed to get good results with cakes leavened. If we prepare the creep

egg whites, the result is far from guaranteed . few days ago I came across a soft cake that I fear has triggered yet another challenge to myself. And because they are tough head (but go!) Here I am that I just baked an hour ago! And to be exact ... the second in two days from there to throw in an industrial production is a short step! The great inspiration
Of this cake is very good Paoletta that makes us dream with her recipes and her beautiful pictures. The blog is sio
here and found the cake here. I will put my version .. but I fear not the last, as I suggested I could make a mix recipe for yogurt and the latter. We'll let you know if there will be a sequel ... like:
La torta da credenza 3 " la vendetta " 100 g di burro 125 g di zucchero (ne ho aumentato un pò la dose)

• pizzico di sale
• 
  3 uova
• 160 g di latte
• 250 g di farina
• 1/2 butina di lievito ( Paoletta ne usa 1 intera, ma io temo sempre di percepirne il sapore e quindi ho ridotto)
• la buccia gratuggiata di un limone bio
• vaniglia
• Let the butter soften at room temperature. Sift flour with baking powder. Add sugar to butter and fitted well with a whisk, add the lemon peel and egg yolks one by one, beat well. Unizo alternatela adding flour and milk, stirring constantly. Beat the egg whites until stiff add a pinch of salt. Add to the mixture without disassembly. Grease and flour a cake pan with diam. 22 and pour the mixture, bake at 60 degrees and then turn up the oven to 180 ° (Paoletta says that doing so is not just aesthetic form that dome in the center of the cake) and cook. Enough in my oven 40 min. Remove from the oven when it is beautiful golden and toothpick test will tell you that inside is dry. Place on a wire rack to cool. You can sprinkle icing sugar (we do not really like cream cakes) or prepare a delicious cream for the topping. If protected from the air, r

esta nice soft a few days,
http://gloricetta.blogspot.com/rss.xml

Antique Wood Toy Bench Nails Hammer

finally feel like summer recipes, even if the thermometer of these days has seen a sharp decline. Fresh fish, blue fish that is so good, rich in omega 3 ... and do a bit healthier than the post after so many of us want sweets! At my house we all love fish, but for some it seems that not satisfied with sufficiency, and then the menu should include a "reinforcement". This I generally argues in favor of second courses of "substance" that are based upon the meat. I, however, I found myself in time to appreciate things more and more frugal, a good ripe tomatoes dressed with good olive oil and a slice of home made bread, an egg poached with strictly organic chicory, 2 spaghetti with fresh tomatoes sautéed with olive oil , garlic and fresh basil and other delicacies of this kind with primary flavors, flavors without contamination of many ingredients and that distinguish the palate. I do not dislike certain dishes but the most demanding research, everyday life, simple tastes and rewarding, not by chance on my list did not include the meat.

So 'fish tonight. Pleasant fresh sardines and chubby to be put in baking dish with a recipe that is the sum of a search among my many books and, as often happens, I reworked according to my taste ... and according to the ingredients I had available.

for about 6 people




1700 g of sardines

1 / 2 bowl of grated bread

• 200 g of cheese maturing short
• oregano quite a bit
• pepper according to your taste
• 
  extra virgin olive oil 3 large beautiful San Marzano tomatoes, firm and ripe
• 2 cloves garlic
• 2 bay leaves salt
• clearly the sardines by removing the head, viscera and backbone. Wash thoroughly and dry well. Place the bread in a bowl and grated pecorino also grated, a pinch of oregano and pepper. In pan pour a little oil, sardines past nell'impanatura open book, put a little even in the middle and close them. Gradually lay them side by side and very close to the pan. Now put a few tablespoons of olive oil, two cloves of garlic and bay leaves in a pan. Fry and add, after the proceeds of filettone, the seeded tomatoes and liquid. Let cook a few minutes alive. Arrange the fillets on sardines and sprinkle with remaining breadcrumbs over the surface of the cake, add the bay leaves and sprinkle with the seasoning of cooking tomatoes after removing the garlic. Add salt and bake for about 30 min. 200 °

. I'm really pleased with the outcome, very good!

http://gloricetta.blogspot.com/rss.xml