Tits Too Big For Girdle

Ordinals Amiata

Ordinals are fungi that seem to arise from the fog that envelops the trees in the woods of Amiata from September to dicembre.Il them is a pungent aroma and is distinguished from that of all other funghi.Generazioni amiatesi have eaten in many ways, was an important and useful support alla povera tavola dei mesi autunnali ed invernali.Si può essiccare vicino alla stufa o al caminetto, raccolto in lunghe filze ,oppure usare per l'acquacotta,il sugo per la polenta,è ottimo con i fagioli all'uccelletto e conservato  sott'olio... ma c'è un però. ... che vi devo spiegare.Negli ultimi anni, con grande incredulità  e sorpresa di  tutti coloro che l'hanno sempre raccolto e consumato, si è scoperto che è un fungo tossico,almeno i micologi così sostengono ,anche se essendo termolabile,una volta cotto, non dovrebbe creare problemi.Non vorrei invitarvi con questo mio post a consumarlo ,il mio obiettivo è  solo quello di far conoscere a culinary tradition deeply rooted in my terra.Nella my family we have never noticed this characteristic negative and continue to use them, rather we look forward to the time of collection to cook it immediately or make provisions for the winter . This recipe of my mountain is suitable not only for the items but for all the fungi that can be stored in oil, that is not large, compact, hard, we say "blunt" and fleshy (porcini, chanterelles, Cimballa ..)

ORDINAL OIL

1kg ordinali

1 litro aceto bianco di vino

sale grosso q.b.

peperoncino q.b.

salvia e rosmarino

3 o 4 spicchietti di aglio  vestiti

qualche foglia di alloro

pepe nero in grani q.b.

olio extra vergine di oliva

Pulire i funghi ,togliendo il gambo e lavarli bene,poichè nelle lamelle sotto la cappella, raccolgono molta terra.Scegliere quelli più sodi e compatti e di taglia media e piccola,gli altri potranno essere usati per zuppe o umidi.

Preparare una soluzione di aceto,sale,aglio,aromatizzata with sage, rosemary and pepper, then put her to throw bollire.Quando has boiled mushrooms, cut in chunks if they are medium in size, or entire piccoli.Far if they reach a boil again and calculate 2-3 minutes cottura.Toglierli with a slotted spoon and let them dry on a clean cloth.

Once dry, pour alternating layer of ordinals with black peppercorns and a few leaves of allora.Arrivati \u200b\u200bedge of the pot, add salt and cover with olive oil, making attention to reach and cover the mushrooms well to correct conservazione.Chiudere well the blood vessels, keeping them in a dark, dry place for at least a month before sampling.

How Much Alcohol Is In Strawberry Dacquri

brown oil omelette

Sometimes I like to experiment with new dishes and thinking hard on the egg and the context of a federation with the objective of proposing something different , since the raw material Amiata not missing, I made this frittata recipe with brown arrosto.La source piemontese.E 'tasters liked to volunteer, that my parents and me too ... so it is surely looking back to be redone ... now, as I write, it would cut into strips and offer excellent as an aperitif, with a good Tuscan red wine .... maybe ... by way 'of English pinchos .... A note to consider: it is good eaten hot ... if you are cold, in my opinion, lose a little '.. because it tends to harden ...

Ingredients

4uova
a pinch of cinnamon
a bit 'chestnut cooked in the oven
1 tablespoon rum or brandy butter
salt



Cook the chestnuts in the oven and remove the peel first and second

finely ground

Beat eggs with salt and cinnamon

Add the chopped chestnuts and liqueur and mix the ingredients still banging

Melt a bit 'of butter in the pan or iron skillet and pour the mixture

Cook first on one side, then turn the pancake and serve hot!

This recipe takes part the contest "An egg is your friend" of the blog Federica "Notes of chocolate"

Slimy Mucus On My Cervix Late Period

Time chestnuts geldings with wild fennel

Who was Amiata certainly preserve the memory of the immense forests of chestnut trees in which are immersed his paesi.La chestnut was until a few decades ago, the staple food for the population of this mountain, poor economic resources and away from the main cities and as the chestnut tree is a plant that our land has given us in abundance, was considered the "bread tree". Amiata still remember an old saying: "... pan of wood and wine of clouds," as say that there is only fed with chestnut polenta and fresh water of our sources.

therefore Chestnuts, cooked in many ways, from simple to more elaborate, the latter especially in these days nostri.La My recipe is one of the most ancient and simple, a recipe that warms the hands and vigils autumn, around the kitchen table, made the first brown, a little 'less saporiti.E' That's why you add a nice sprig of wild fennel, which these days is a bit 'all over the world. The word "geldings" means that the chestnuts are engraved removing a piece of the outer skin to prevent bursting during cooking and sbriciolino all. The same procedure is used for the "castrated", ie cooked chestnuts in a pan with holes on the embers of the fireplace, however, change the type of cooking.

INGREDIENTS

Brown (chestnut that stands out for its fine flavor and particularly the ease with which you remove the two skins, one inside and one outside)

salt water
a sprig of fennel

Castrare i marroni,o meglio incidere la prima buccia ed asportarne un pezzettino ,da qui la denominazione di  "castroni"

Mettere le castagne "castrate" in una pentola e riempirla con l'acqua.

Aggiungere il sale e il rametto di finocchio.

Farle bollire per 15/20 minuti...

Scolarle e portarle in tavola  bollenti,altrimenti perdono nel gusto se si lasciano raffreddare

Non rimane che sbucciarle una ad una e gustare il loro sapore  di terra,di pioggia,di sole e di cioccolato

Con questa semplice ricetta, partecipo  volentieri al contest di Paola Brunetti, sulle castagne con scadenza  il prossimo 7 dicembre.

 

http://lacucinadipaolabrunetti.blogspot.com/

Pregnant And Coughing Pain My Stomach

Chocolate Chunk Muffins from Colorado

arrived my cousins \u200b\u200bRoy, Bianca and Sabrina from America, from Colorado ... just think ... 17 years ... we had not seen that waiting and joy, embrace them! I asked the original recipe of muffins and their defiance of boundaries and weight of luggage, they brought with them all the equipment: the mold for 12 cupcakes, the cup to measure ingredients, cups and serve a fantastic book for all Muffins on the text ... "a mix, 100 muffins" by Susanna Tee, has a basic body with which it can make 100 different types ... sweet ... Dietary salt ... ... fruit ... for special occasions! How wonderful, the illustrations and decorations!! Wow! It 'was just a super welcome gift! Needless to say, I tried them once and the result was satisfactory loooong ... for the delicate flavor, soft but also for the eyes!

The cup to measure ingredients

mold silicone baking cups for cupcakes with

The book, a mix, 100 muffins "

and a page of its internal

.. and now, here's the original recipe in English for 12 standard size muffins or 48 mini muffins

Ingredients: melted butter or oil

for greasing (if using)

2 cups of flour 1tbsp baking powder

1 / 8 tsp salt ½ cup superfine sugar

2 large eggs 1 cup milk

6 tbsp sunflower oil 1tsp vanilla extract

1 cup chocolate chunks

For the frosting: 1 & ½ cups

confetioners' sugar

3-4 tsp hot water

Preheat the oven to 200°.Grease a cup muffin pan.Sift together the flour,baking powder,and salt into a large bowl. Stir in the sugar and chocolare chunks.

Lightly beat the eggs in a large bowl,then beat in the milk,oil and vanilla extract.

Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients.Stir gently until just combined:do not overmix.

Spoon the batter into the prepared muffin pan.Bake in the preheated oven for about 20 minutes,until well risen,golden brown,and firm to the touch.

Let ythe muffins cool in the pan for 5 minutes,then serve warm or transfer to a wire rack and let cool completely

Make the frosting :b eat the egg white with icing sugar for 5 minutes. Add a teaspoon of lemon juice .

Spoon the frosting on top of each muffin,then add the decoration of your choice.Let set for about 30 minutes before serving.

Ecco invece  la versione riadattata  alle misure ed agli ingredienti italiani :

olio o burro fuso per muffin pan (if necessary)

260 g of flour 1 tablespoon baking powder 1 pinch of salt

100 g sugar 180 ml milk

80ml sunflower oil 1 egg

great chocolate into small pieces 1 teaspoon vanilla

For the frosting, taken from the blog of Arabia Felix:

175 g of icing sugar

1 egg white 1 teaspoon juice lemon

Preheat oven to 200 degrees. Grease the mold if necessary, as the ones on the market today are nonstick and do not need it.

Mix in a bowl big enough that everything is dry: the flour, sugar, salt, vanilla and baking powder. In a
'another bowl mix milk, oil el' egg. Make a hole in the middle of the flour mixture and pour in the liquids mixed separately. Also join the pieces of chocolate and mix gently c
. Spread the mixture into the pan with a tablespoon of
Bake muffins for about 20 minutes in preheated oven at 200 degrees, until they have become well-raised, golden brown and firm to the touch are well. Allow to cool

muffins in the mold for 5 minutes, then serve warm or transfer to a wire rack and let cool completely. Meanwhile prepare the icing. Not having that which is ready in the U.S., I decided to get it from me, because I do not like very much prepared to Arab industrial and happy and optimistic, combined dose to perfection. Fit the clear egg with icing sugar beating with electric mixer for 5 minutes exactly. Then add a teaspoon of lemon juice. With a spoon spread the icing on the muffins, then decorate as desired. I chose pineapple syrup and tiny candies. Allow to stand so that the glaze congeals ... at least 30 minutes before serving.

With this post, my blog has reached 101 supporters! Seem few ... but I thought it was impossible for me to get this all traguardo.Ringrazio and all those who stopped at my corner .. I've made it really very, very happy! The hundredth Arab supporter is happy with and to thank all of you that have preceded and followed and that
give me the boost of energy to continue this experience, I devote a picture of a kitten that I got from a pebble river, abandoned on strada.Questo is another hobby and virtually the gift to everybody is of you ... I would send it to you, but weighs over one kilogram and send to 100 people would not be very semplice.Un big hug from my friend and choir from Antonella.GRAZIEEEEE!!

My blog is joined Milla Magazine,
aggregator that offers a daily press review of articles published on news sites and blogs concerning the world of technology and the web in general and that recently opened.

http://smillamagazine.com/ricette/

Naruto Hime Futa English

rolls of cabbage and eggplant with mint

This is my beloved father, the great seeker of fungi also the ones I quote in the header of the blog

The red, orange, yellow, brown leaves of chestnut trees that surround me, these days, makes me want to traditional dishes of my land, made with the products of the gardens now withered and survived the morning dew and the cold temperatures notte.Mi like the cabbage, a vegetable impressive, nice, with its wrinkled leaves, but very healthy and turgid, we know all the beneficial properties .... was a bit 'that the court did so and arrived at the taste of a rainy day ... torrenziale.Ho rolls made with its leaves and I cooked them in a nice crock ... the problem is that we eat too much bread ... next time I'll consider it a main dish rather than a second after ... a nice pasta ....

Ingredients

12 leaves of cabbage
3 hg ground
a slice of ham or sausage 2 eggs

bread soaked in milk
parmesan parsley


garlic salt & pepper sauce
tomato egg


First boil the cabbage leaves and put them in whole-school and cool on a cloth asciutto.Nel Meanwhile prepare the sauce with tomatoes, a clove of garlic, onion, carrot and sedano.Passare all once cooked.

also prepare the ground beef, shredded cn mixer ham or mortadella, parsley, a clove of garlic (if desired), a bit 'of boiled cabbage leaves. Mix all with eggs and bread soaked in milk and strizzato.Insaporire with a handful of parmesan cheese. Adjust with salt and pepper.

Place the dough in spoonfuls on the leaves of cabbage ...

Avvolgerlo con la foglia  chiudendolo e dandogli la forma di  un fagottino (la mia nonna lo chiudeva con il filo di cotone,ma non è necessario,perchè non si apre durante la cottura)

 

Tuffare gli involtini nel sugo  di pomodoro bollente e portarli dolcemente a cottura...

......con il pane toscano sono la fine del mondo!!!

Felice autunno !!!!