Paddle Boats For Sale

recipe taken from one of my magazines reference!

It 's a tart "unusual" because the cream is a "no cream".

The end result is "scioglievolezza!

Ingredients

pastry 250 gr

Eggs 5

granulated sugar 100 gr

Potato starch 80 g

Vanilla 1 packet

Mandarins 5-6

maraschino liqueur 1 shot (you can omit it!)

4 tablespoons apricot jam

Lemon 1

procedure

Coated with a pastry tart pan greased and floured. Prick the bottom.

Squeeze the juice of a tangerine and pour into a bowl with the liqueur.

Beat the egg whites until stiff.

Beat the egg yolks with sugar and vanilla until mixture is puffy and fluffy.

Add starch a little at a time alternating with the juice of mandarin working with electric beaters low speed.

Finally add the egg whites with a fork, incorporating movements from top to bottom.

Pour the mixture over the pastry.

oven to 190 ° C for 50 minutes.

Let cool and cut in half in the meantime, the cloves of peeled mandarins.

I have not peeled mandarins otherwise make mashed mandarins!

slightly Heat the lemon juice with apricot jam.

Turn out the tart on a serving platter and brush with half the jam on the surface.

Decorate with slices of mandarin oranges and even brush them with the remaining jam.

Case Flashy Flashers, Inc

Muffin Chocolate and ginger! Dessert

Recipe brand new for a change!

The fact is that when I see them there on their own, these poor books or magazines on the shelves is me a kind of sense of sadness.

Meanwhile, there are several hard copies of the same magazine or book, perhaps because there are few people like me!

I said, my sense of sadness that sometimes becomes genuine anguish!

I imagine these poor people during the night when the lights go out shopping, and remain there, on that shelf cold. Maybe next to or opposite have some book about vampires or "wise" of some political (which then the same thing as vampires and political ).... brrrr ... brrrrr ... .... so cold that fear ...

I have convinced you??

Too bad it does not work on my husband's story!!

And this latest book, "adopted" an unusual recipe.

muffins scented with chocolate and ginger.

What then fresh ginger has nothing to do with that powder.

And usually when recipes can be found stupid that I used ginger powder.

Sometimes mistakes are serious!

Fresh ginger has the scent and flavor that comes very close to those of citronella.

Spicy in a delicate, with chocolate, this time does not win over all, but amiable makes these unusual cakes!

Ingredients

Farina 240 gr

Fecola 60 gr

Sugar ; 150 gr

Eggs 2

Donkey 100 gr

Dark Chocolate 80 gr

Fresh ginger 40 gr

Baking powder ½ sachet

procedure

Melt chocolate in double boiler and let cool.

Grate ginger:

Work the butter with the sugar.

Add little by little, stirring constantly, eggs, grated ginger, chocolate, flour and baking powder with starch.

Pour into muffin molds filled to 2 / 3.

can help you with a pastry bag or a syringe from the kitchen. Avoid soiling the edges of cups.

170 ° C oven for 20 minutes.

Remove from the oven and place on a wire rack to cool.

can accompany them with a mango sauce obtained by blending 150 g of sugar with 100 mango!

Or simply with melted white chocolate.

I did so, but I had little chocolate frosted one and the race I ate, without being able to take pictures!

If I had not done so would have certainly eaten my husband making me lose this sensory thrill!

Menopause More Condition_symptoms - Spotting

For years I tried to play the legendary dessert that fill the windows of shops, bars and bakeries.

But every time it was a failure!

Until my sister gave me this recipe that had been donated by our neighbor.

I've eaten a lot, but its many, while I waited ... and you could see George!

The original dose is the one below, but usually prepared always half dose!

Ingredients

Farina 1 kg

Margarine ; 750 gr

Icing sugar 220 gr

Vanillin , 2 bags

procedure

on pastry place the flour, icing sugar and vanilla. Add the margarine, which does not require being very soft at room temperature.

Knead mixture until you get a very soft, much softer than the common pie crust, so he could use the pastry bag or cookie gun.

Divide the dough into three parts: let a white to a cacao together enough dough to make a nice warm brown, and finally the third part together a couple of teaspoons of coffee. Whether it's coffee, not instant!

Do forms as you like, the important the desserts are not subtle.

oven to 180 ° C for 15 minutes.

careful not to brown too much.

Place on a wire rack to cool.

You can dip them in dark chocolate, the better for white and coffee, or white chocolate, for those coffee and the cocoa. You can put hazelnuts, pistachios or meal, or leave them with nothing.

will be snapped up before they all finiate to prepare!

Brazilian Wax, Scotland

lemon and tri-chocolate cake!

lunch from father .... what better way to experience a new recipe?

I thought it was a chance the lemon with chocolate.

Error!

Apart from that lemon is an aftertaste that tastes real.

But as I often say, you can not describe the taste!

You simply must try!

Ingredients

For the dough

Farina ; 270 gr

Butter 160 gr

Milk 250 ml

Sugar 180 gr

Eggs 2

White Chocolate 150 gr

Baking powder ½ sachet

For the lemon zest

Lemons 2

Zucchero                     120 gr

Acqua                     250 ml

For the frosting

Milk chocolate 150 gr

Dark Chocolate 50 grams

Butter 20 gr

Fresh cream 175 ml

procedure

Pour 120 grams of sugar in 250 ml of water and heat, stirring occasionally, until syrup is clear. Taken the zest of the lemons with a potato peeler and scald a few seconds in boiling water.

Drain, add it to the syrup and simmer for 30 minutes.

In a saucepan place the butter, milk, sugar and white chocolate and melt it all.

Incorporate cold, the eggs one at a time.

V ERSAT the mixture onto the flour sifted with baking powder and stir.

Add the drained peel, dried and cut into strips, leaving some for decoration.

Line a mold with 24-26 cm of wet greaseproof paper and squeezed, pour the mixture.

160 ° C oven for 50 minutes.

But you always try to see if the cake is well cooked by inserting a toothpick or a piece of spaghetti (crudo!!) If the outputs when it is dry then the cake is ready.

Sfornatela and place on a wire rack to cool.

You can prepare the cake the day before serving, wrapping it well with plastic wrap and prepare the glaze the next day.

Procedure for the icing

Heat the cream.

Chop the milk chocolate and dark chocolate in a blender, add the hot cream and butter and blend.

Let cool and slightly fitted with electric whips the mixture. Spread on the cake by lifting the icing with a knife.

Decorate with zest that you have kept aside.

Refrigerate for half an hour.