Wednesday, June 30, 2010

Weird Abdominal Pains

carote

per anni ho mangiato le carote crude, solo ora ho scoperto che sono buonissime anche cotte...non lesse però...è ancora troppo per me!!! questo inverno, dopo aver visto il famoso Julie and Julia, ho cucinato il  Boeuf Bourguignon...strepitoso!!! non ho foto per cui non posso postarlo ma cercate nel web la ricetta di Julia Child. è un piatto laborioso ma vale decisamente la pena provarlo!!! dal Boeuf provengono queste carote...più o meno...
ecco la ricetta:
  • carote
  • farina
  • vino bianco (per 4 carote grosse circa un bicchiere)
  • burro
  • aromi : alloro - timo - pepe - noce moscata 
senza quantità...non servono. tagliate le carote a strisce larghe e non troppo sottili. cosi si mantengono croccanti. infarinarle. far sciogliere una noce di burro in una padella larga che riesce a contenerle senza farle ammassare. rosolare velocemente le carote da entrambi i lati.  metterle in un piatto. eliminare dalla padella la farina residua. anche con un tovagliolo di carta, va bene. put the carrots and pour the wine, salt spices, a pinch of each. wait until the sauce becomes a creamy sauce and serve. If you prefer the more carrots cooked, add the wine a bit 'of water. :)

Thursday, June 24, 2010

Roller Coaster Tycoon 3 Uv Light

torta al cioccolato e panna






well ... after the bitterness to eliminate the world ... it takes a lot of sugar! then you know ... chocolate brings back the good mood! slurppppp a pie ... simple and fast, along with coffee ice cream and whipped cream!


the recipe:




  • 3 eggs 200 g sugar
  • 100 g butter 75 g starch or
  • frumina
  • 75 gr flour 75 gr
  • unsweetened cocoa powder 1 tablespoon baking
  • 1 packet of vanilla sugar or vanilla seeds
  • a glass of milk (not full to the brim, it should be well as plastic)
  • a pinch of salt (inevitable)
  • cream filling for
Melt the butter in the milk and let it cool. divide the eggs and place egg whites in a bowl separately. Beat the egg yolks with sugar until creamy off-white foamy. add slowly the melted butter. add cocoa butter blended starch flour vanilla and a pinch of salt .... mix well! Whip the egg whites until stiff. add yeast mixture to chocolate. Finally, combine the egg, stirring gently. Bake at 180 degrees for about 30 minutes ... time is not accurate then do the toothpick test! whipping cream. Once cooled, the cake and divide it into two disks stuffed with cream ... not no need to soak it in fact it is better not to do ... be very careful not break easily! I help with trays and lids divide the dishes ... when I slipped on one of these and repeat the same thing when I have to reassemble it!! let's pretend that broke the top of the cake ... PANIC .... what??? advice from experience ... ... a soft chocolate ganache type puzzle ... reconstructed cake ... and then a large "cast" of ganache .... yes yes ... like glue ... cement. .. and it works very good!