Heather Brooke Deepthroat

happens that one morning you find a comment that passes a new friend here, and who decides to leave a trace of his visit. It happens maybe curiosity makes parts with pleasure the visit ... and happens to discover a new blog that just is not new, but somehow you never had never appeared in compulsive surfing the net. With this magic mechanism, bloggers discover infinite possibilities of trade and many were food bloggers I've had the pleasure of knowing over the years.

The accomplice of these delicacies is definitely a new acquaintance and I found this morning for the first time you comment. Curiosity led me to ever visit his blog about cooking, but not only has beautiful pictures and interesting topics, so I just wanted to try his recipe. Accomplice to the fact that it is Sunday, the storm and therefore the temperature quite acceptable I am that I can finally turn on the oven! Then cakes ispitrate its plum cakes

. Manitoba flour 200 g corn starch 50 g sugar 120 g

2 whole eggs + 1 yolk

• sunflower oil 4 tablespoons vanilla yogurt
• 250 g baking powder a spoon
a pinch of salt For the frosting
5 tablespoons sugar + juice of 1 / 2 lemon
• Sift the flour, cornstarch (corn starch) and baking powder in a bowl. In a second bowl, put sugar and eggs. Beat well with a whisk. Add yogurt, egg yolk and a pinch of salt. Mix again. Now gradually add the flour and incorporated well. Finally pour a tablespoon at a time, the oil. Ammalgamare carefully. Grease and flour the molds carefully. Suddividetevi the mixture and bake in hot oven (180 degrees) for about 20-25 min. Remove the cakes when they are well puffed and golden.
  
During the baking of cakes prepared syrup. Put in a steel pan with sugar and lemon juice. Place it over low heat without stirring and let the syrup is formed. Let simmer a few minutes and turn. As soon as the cakes are ready, the mold is still hot and put them on the grill and pour the syrup over them. This frosting makes them even more tasty and inviting. Let cool and serve with the buon tea.

Ringrazio Wennycara per questa nuova ricetta e spero mi perdonerà le piccole varianti che ho apportato.
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Raven Riley Hardcore Movie

Risotto Cakes caramel smoked summer



Eccomi qui dopo un pò di assenza. Un bel risottino per farmi perdonare non so se è sufficente... ma quello è! Mi piace davvero tanto questo risotto e anche se le temperature sono elevate basta lasciarlo un pò intiepidire prima di impiattarlo e vi assicuro che è meglio di tante insalate di riso. Il piatto freddo ad oltranza non mi si addice e fatico a trovare soddisfazione nei piatti estivi per antonomasia.

E' vero che il risotto bello bollente and possibly combined with a bone hole is definitely too much for a dinner of August but, put your friends in a garden in the evening with a little breeze here and the risotto with vegetables becomes a 'much more attractive alternative of the usual pasta salad.

for 4 people 380 g of rice rome
chicken broth 1 yellow pepper 1 shallot

extra virgin olive oil 1 / 2 cup dry white wine a pinch of saffron
smoked salt 1
scamorza diced tomato, smoked


Put the casserole a few tablespoons of extra virgin olive oil with sliced \u200b\u200bscallions. Let soften the shallots over a low heat and add the sliced \u200b\u200bbell pepper always up to. When the pepper is well wilted, add the rice, toast and blended with wine. When you start adding the broth evaporated. Halfway through cooking add the blasts. Let the rice and a little soupy (while cooling will finish cooking and absorb the excess stock). Turn off and add the diced smoked cheese, diced tomatoes and a generous pinch of smoked salt. Stir, let cool and serve your guests that you certainly will ask for an encore.


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