Monster Energey Drink Themed Birthday Party

Oh girls! Remember when I talked about this recipe I call "strange"? Well! Here is a recipe then "hot hot" extrapolated from this curious book, and as for the desserts are denied their own, I just have to copy ... then, et voila: No recipe 500!

Ingredients:

60 gr. Chestnut, 110 gr. sugar, 50 gr. butter, 2 eggs, vanilla (not well specified ...), cherries in syrup.

Peel the chestnuts and place them in a saucepan cover with water, boil them with a pinch of salt in cooking is complete ... (Mah .. very intuitive '... I text you see when they are cooked because here non c'è scritto nulla...). Come dicevo, quando son cotte è necessario privarle della buccetta, e fatto cio', bisogna passarle e ridurle in purea. Mettete ora il composto in una casseruola, aggiungete lo zucchero (SOLO 10 GRAMMI!),  il burro e portate a cottura fino a quando il composto si addensa.

Montate le chiare dell'uovo a neve e quando il composto di cui sopra si sarà raffreddato, aggiungete i tuorli e gli albumi montati, mescolate dolcemente e profumate il tutto con  vaniglia... a questo punto io direi: FIALETTA???!!! Perchè no!

Adesso, in uno stampo per ciambellone e che sia di metallo, buttate i restanti 100 gr. of sugar with a tablespoon of water, let it caramelize and when the sugar is golden, turn over and let it run on the edges of the mold. Pour the mixture of chestnuts and patiently, put to cook in water bath for about 1 hour.

Let cool at this point (well ... We will pass the sweet tooth ... better! Kg and tears ...), saved on a plate, turn the mold, and then turn the cake ... serve with cherries ....

Boh! ... If you want to try it and let me know ... I do not know why but I am each time I am perplexed by big book ...

Kisses FRA '

Invitation Card For Lohri

CHESTNUT CREAM RAISIN FRITTERS eggplant and pecorino. MEAT

A warm hello to you all ... I seem to have realized that my previous recipe they have not excited much ... mmm ... silence ... sssttt .... ok! So today, forgive me, here is a tasty little thing that someone else has taken the trouble to "project".

Ingredients for 4 people: 900 gr

. Eggplant, 80 oz. raisins, 70 gr. grated fresh pecorino cheese, 3 eggs, 30 gr. type 00 flour, 1 tablespoon bread crumbs, oregano, nutmeg, salt, pepper, oil for frying.

Wash the eggplants and cut into round slices, place it in a colander and, in layers, put salt to remove their water.

Let it be, with a weight on top, about 1 hour.

done, drain them and boil them for hours about 4 minutes in boiling water.

Drain and let cool.

Soak the raisins and leave to soak for about 15 minutes.

Squeeze the eggplants, cut them in chunks and throw in a large bowl, remove the raisins from the bowl of water, squeeze it and send it to keep company with eggplant.

Now pour over the whole cheese, a pinch of oregano, a grattugiatina of nutmeg, 2 eggs, salt and pepper. Mix well. In a

Put the flour plate 00 and the breadcrumbs in another. Beat the remaining egg in a bowl.

Put in a skillet heat olive oil and dates beginning all'IMPIASTRICCIAMENTOOOO!!

with the mixture, create little balls that you will roll in the flour, then egg and finally in bread crumbs ... then dip in the oil .... let Olympic brown pallette, drain and serve them hot ... Happily and sadly

good calorie ... sigh ....

A hug to you all from FRA '

Can Avastin Cause Broken Veins

to Gomase and herbs

This is super easy, but certainly having an effect!

Ho preso 4 fettine di filetto di manzo (non alte,  le ho fatte tagliare proprio a misura di bistecca).

Ho preso del gomasio ( per chi non lo sapesse è composto da semi di sesamo tostati e salati, e lo potete reperire in tutti i negozi di alimenti bio, non costa eccessivamente ed è davvero buono anche sulle insalate), ho usato quello già preparato con le erbe aromatiche.

In un piatto ho versato, in dose comoda, il gomasio e ci ho passato la carne, (proprio come se stessi facendo una normalissima impanatura).

Ho scaldato per bene una padella antiaderente, l'ho "lisciata" con un poco di olio e  ho messo dentro la carne, just long enough to support it, turning them e. .. hey presto, done!

I have served with potatoes and honey.

By Brother.

Ma .. guys! Knew that good! Good day my beloved and soon

Gold Severum Lock Mouths

POTATO CASSEROLE WITH HONEY AND BELGIAN

Here I am with this new little thing last night with inferred success I would say ...

Serves 2:

4 small potatoes (or 2 large as you prefer), 4 cespetti of endives, salt, oregano, olive oil, honey ... I used eucalyptus contrast ... I'd say. .. risky, but divine!

Preparation:
Clean, wash and cut a rondelle l'insalata belga, pelate le patate e tagliatele a pezzetti. Mettete da parte 2/3 cucchiaini di miele, quello all'eucalipto è talmente denso che l'ho messo sul termosifone a sciogliersi un pochetto!
Scaldate il magico wok.

Buttate un filo d'olio nel padellone e, di seguito, le patate e l'insalata belga; aggiungete un po'd'acqua e lasciate lessare.

Quando l'acqua è tutta evaporata, aggiustate di sale ed aggiungete un pizzico di origano,

Lasciate cuocere, le patate devono fare una bella crosticina dorata e fino a quel momento, non servitele...

Quando questo composto è ben dorato, allora è pronto.

Assaggiatelo before and you will realize that it is rather bitter, but pleasant and very proud if, in addition to potatoes, add the honey in the pot. Among

a fork ... and another mouth-watering, I added the meat that "place" immediately below!

by Fra '