Sennheiser Cx 300 Vs Creative Ep 630

Waiting for spring



Really the sky is gray, humidity and rain drops suggest a cup of tea and a slice of pie, but only a few days ago, scorching rays of the sun warmed the air and sand.
the beach, children, teenagers, couples, play with this little piece of spring. I, too, watching the violets in the garden, I wanted to play with their color. With a bag of potato flour purple, given to me by a friend, I tried to make bread, the color of violets.
Then, as it was spring, I made a sandwich to eat on the lawn, watching the sea!
... also perfect to put in the basket for the first picnic.
Right now I'm on the sofa, cover, and a herbal tea.
Well, spring will come sooner or later :-)

Sandwiches purple

150 gr 100 gr flour biga
0
purple potatoes 100 g flour 200 g water

5 g fresh yeast 5 g salt


Mix all ingredients adding a little 'water if necessary (depending on how it absorbs the flour) Let rise 1 hour. To form the rolls and let rise again.
Bake at 180 degrees for 20 '.
I cut a little lower and upper crust to get a kind of bread for sandwiches and I have stuffed with savory ingredients to counter the smooth taste bread.
dried tomatoes and goat cheese bacon
cup, cottage cheese with herbs, lettuce.
Pecorino di Pienza, cream of broccoli.
With this recipe I participate in the contest: "What I put in the trash?" of Assaggidiviaggio.

Why Is Alabama 12 Helmets

Bacini di fata, ovvero ravioli farciti con marmellata di fichi e mele cotogne

Con questa ricetta partecipo al contest di Maria Cristina, Marmellata che passione! Io, per questa ricetta, ho usato un mix di marmellate fatte dalle manine sante della mia mamma, con le mele cotogne del suo giardino, e i fichi della Puglia.... Immaginatevi il sapore! Ma vengono bene anche con le marmellate acquistate, l'importante è che una sia un po' asprigna, che toglie un po' il dolce della pasta. Altra precisazione, la spennelatura finale dei dolcetti è opera di Emma, che, dopo aver provato a spennellarne uno, mi ha fatto gentilmente notare che era più brava di me!

INGREDIENTI:

00 450 g flour, 3 eggs 100 g butter 120 g caster sugar, 1 tablespoon baking powder for cakes, 1 vial of lemon flavor, to taste milk to make soft dough (if you need! ), 1 beaten egg yolk.

For the filling: 3 cucchiatate of fig jam, and 3 tablespoons of quince jam.

In mixer fitted the soft butter, cut into cubes, and sugar, add one by one, the eggs and mix well. Stir in the flour and baking powder sifted, and the little bottle of lemon if the dough would be too hard, add a few tablespoons of warm milk.

When the pasta is very homogeneous, transfer it on a floured work surface and pull it with a rolling pin to a thickness of half an inch and a round pastry cutter (diameter 5 cm) ricavatene many records, until all the dough. Put a small amount of jam in the center of each plate, moisten the edge and fold it on itself, pressing well with your fingertips. Now Beat egg yolk in a bowl and brush the top of each ravioli. Lined with baking paper to a baking tray and arrange the ravioli, sufficient distance (grow almost double in cooking). Bake in preheated oven (180 ° C) for 20-25 minutes.

Alabama Football 12 Helmet

Polpettine di pane agli spinaci filanti

Today Mama Duck has launched its new Contest

facing the existential problem of all, in the kitchen: the weather, which runs and inexorable forces us to do somersaults to keep up with all the commitments we have. It will be interesting to see all that we invent ingenious methods to produce fast and original recipes, I give my contribution for now with this recipe ... (?) ... Although more than a recipe, this is the festival of recycling! The idea came a few nights ago, the man of home came out to play football, I had to clean house and do things even the PC, in short time was short, and while I realize that .. "Toh ... but I did not had dinner yet!" ... To that ... panic! I remembered that somewhere I had the recipe for meatballs with bread, posted by Joan on Forum trifles, and since I had already tried and they were good, I thought I would change a little, just to avoid adding to a meal of side dishes vegetables or slices of cheese ... for the series ... it all down with that then it works!

Ingredients 1 garlic spicchietto

Breadcrumbs (one cup about cappuccino)

parsley (the dried), 1 slice of fontina

3 cubes frozen spinach

milk taste Salt and pepper to taste

First boil the water, and reached boil, add salt and cook the diced spinach (which usually takes them 8 / 9 minutes, according to the package). In the meantime, we mix the breadcrumbs with milk, until you get a pap, add a little parsley, salt and pepper to taste, the clove of garlic that is chopped finely and slice of fontina, suitably reduced to pieces little ones. Now the spinach should be cooked, so they drained, squeeze them e li tagliuzzamo un po’, per amalgamarli al composto. Infine formiamo delle polpette (le mie, lo so …. avrebbero bisogno dell’estetista!!) e friggiamo per qualche minuto in abbondante olio caldo. Considerando la cottura degli spinaci di 10 minuti al massimo, 5 minuti per il “mescolamento ingredienti” e 5 o 6 minuti di frittura … direi che può considerarsi decisamente una ricetta veloce!!