Scale Factor Scale Models

tart pineapple and raspberries gluten free


dinner with birthday cake gluten free, do?
Open the book Montersino "Gourmets of health" and choose from the little genius of that!
.... Will be offended if you call that?
As he says, is not sufficient to replace the wheat flour with other flours, but it is a problem of balancing the various ingredients.
So at this point, since the "problem" has solved it, I simply chose between all the pies, pineapple and raspberry tart with pastry made with rice flour and cornmeal.
For the cream is used potato starch. The bits of pineapple us are just fine, raspberries bring a touch of color and freshness. The pastry is special. Good. But not fate come me , ma aspettate che la crema si raffreddi bene e che si stabilizzi . Io ho avuto troppa fretta e quando l'ho tagliata , la crema era ancora troppo morbida . Devo dire che nessuno si è lamentato , ma voi non ditelo a Montersino !

Crostata ananas e lamponi

Per la crema da forno
200 gr latte intero fresco
100 gr panna
150 gr zucchero semolato
90 gr tuorli
20 gr fecola di patate
buccia di limone
1 / 2 bacca di vaniglia
Per la finitura
400 gr pasta frolla senza glutine
100 gr ananas sciroppato
100 gr lamponi
50 gr gelatina neutra
zucchero a velo
pasta frolla di riso e mais senza glutine
250 gr farina di riso
175 gr farina di mais giallo tipo fumetto
225 gr burro
190 gr zucchero a velo
4 gr (baking) lievito chimico
140 gr tuorlo
Foderare con la frolla una tortiera di media altezza , bucherellare il fondo e distribuire le fette di ananas sciroppato . In una pentola di rame stagnata in acciaio , fare bollire il latte con la panna e il baccello di vaniglia tagliato longitudinalmente . A parte montare i tuorli con lo zucchero , la fecola , e la buccia di limone . Quando il latte bolle , unire il composto montato , lavorare subito energicamente con la frusta e portare a cottura fino ad ottenere una crema spessa . Stendere la crema calda nello stampo foderato , allargarla , lasciando the surface at irregular heights (to allow a non-uniform coloring in cooking). Bake at 220 degrees for 20 '. Cool the tart and garnish with raspberries, sprinkled with sugar. Jelly cream before serving.

Why Is There A 12 On Alabama Helmets

Invitation to dinner with Pellegrino Artusi


I could call this post in many ways ...
Artusi and PC.
Tocco and heels: tradition and innovation ...... Where
took me a passion for cooking .....

all starts from the common passion for cooking with Gian Franco, a splendid host.
After a chat full of taste, recipes, dishes, ingredients, cooking methods, called for a cooked together, comes naturally :-)
fun and pure pleasure: to decide the menu, shopping, cooking and taste.
And if you are in good company ....
Two chefs in the kitchen, are already so many, and Mariana helps us, bringing order to our chaos ... creative ... okay!
Marta and Albertino, beautiful couple, keep us company during all the preparations for the dinner.
Truly gourmet Albertino. Want to sample, analyze the ingredients, smell the smells, well, it was all the time in the kitchen
Marta, has a real lady spent most time on the terrace a few times coming into the kitchen for a smile to Albertine, and to meet the perfect guest etiquette.
present but not intrusive. But I must hasten to add (before I take offense) and Albertino with his sympathy and curiosity has not been totally intrusive.
In agreement with Gian Franco, we chose a seafood menu.
him in the company of Artusi, has created a wonderful lobster cutter, preceded by a Soutè seafood. I helped by computers, for the doses, I have prepared some portions of warm chocolate cake with crème anglaise. The mashed potatoes flavored with lemon and tiny fried squids, was of the dishes "innovation".
The first two photos, oysters, raw shrimp, and a cool glass of Arneis, have been the starter of this dish. Gian Franco, besides being a wonderful host, is also an excellent chef. As evidenced by the photos, the lobster noodles were really exciting! Exciting
also the original edition of 1950 and that of Pellegrino Artusi's recipe, handwritten on the paper yellowed by time.
All dishes very good, but I'd say for this evening, Artusi, beats pc.
guest of the evening, the only public photo of Martin and Albertine, just because they signed the release ..............

Alabama 12 On Helmet, What Does It Mean

terrine of pumpkin



From the book "Easyfinger" a bowl of sprouts with pumpkin. Even the color brings fun, pumpkin seeds after cooking crispy, and creates a nice contrast to the soft bowl. I made two versions, a more subtle that they can couple to use as small chunks, for tasty finger. The other, in small bowl to serve as an appetizer.
But those qualities have this bowl?

terrine of pumpkin


milk 400g pumpkin puree 3 eggs 10cl


50g flour 2 tablespoons olive oil 50g Gruyere

cream 2 tablespoons pumpkin seeds 30g

Cook 6-7 ounces of steamed pumpkin (leave until it is very soft), remove the peel and smash it, then weigh 400g of the puree so obtained. Mix the puree with the milk. In another bowl, beat eggs, flour, gruyere cheese and cream. Add the pumpkin puree.
Cover a mold with parchment paper, pour half of the pumpkin seeds on the bottom, pour the mixture and finish with the other half of the seeds. Bake at 200 degrees for 45 minutes and allow to cool completely after baking.
The cooking time for small terrine was 20 ', the slimmer version, 30'

EasyFinger
Sigrid Verbert
Ed Gambero Rosso 2009