Cervical Mucus Week Before Period Due

Lasagne ricotta e spinaci

now know ... you know my passion for the item carbohydrate ;-) .. then today I propose a new dish that will complement my "available budget" of Butter and Honey Contest that allows participation with three recipes. Little example: I love lasagna "conventional" soft, the sauce is mixed with white sauce, pasta that melts in your mouth, in short, a pleasure true! Since, however, at this time we are really thin, I thought to prepare a lasagna alternative, much lighter, and in any case ... as tasty? So!

Ingredients for 2 people

For the sauce:

• ½ lt milk
• 25 gr
• butter 1 teaspoon salt
• 50 gr flour
• A pinch of nutmeg

about 200 grams of dried pasta for lasagna (regulator with the size of pan)

a 125-g fat mozzarella

250 g cheese

Some cube of frozen spinach

Salt

Prepare the sauce: Place all ingredients in the bowl of Thermomix, 6 minutes, 90 ° speed 4. Boil the pasta for lasagna in salted water with a drop of oil for a few minutes, drain and go into cold water. Prepare the filling of lasagne: far bollire gli spinaci per 8/10 in acqua salata, strizzarli e metterli nel boccale con la mozzarella e la ricotta, e un pizzico di sale. Frullare il tutto. A questo punto abbiamo tutti gli ingredienti per comporre le lasagne: in una pirofila stendiamo un velo di besciamella, e iniziamo a stendere la pasta alternandola con strati di besciamella e composto di spinaci. Una volta completato il tutto, possiamo cospargere di parmigiano grattugiato e aggiungere dei fiocchetti di burro, ma io non ho messo niente perché sullo strato più alto ho messo tutta la besciamella avanzata così ho evitato di far seccare la pasta (non mi piace che il “sopra” delle lasagne diventi croccante).

And with this new dish I participate in the Contest Butter and Honey

Custom Coleman Furnace Ignite

Panissa


The panissa, a simple dish and easy cooking Liguria, but for me, full of memories ... .....
like very much to my mother, and in winter it was often on our table, simply dressed with good olive oil, a bit 'of vinegar, spring onions and freshly ground pepper.
You can not spend an hour only to turn the panissa, bought the ready, in the classic shape of the bowl where it was allowed to cool. Equally classic was the packaging :-))))): greaseproof paper and paper in contact with the panissa straw to complete the package.
Now, aside from the rice paper is gone, but not a leaf, costa 1k chickpea flour, if you find the beautiful panissa already ready, the game is easily done.
If you want to "play" I'll tell you another panissa ... ......
Every Friday, Aunt Rina, armed themselves with patience and with a wooden spoon and a towel wrapped around the hand to protect against splashes hot, turned, slowly, slowly, for 1 hour, this polenta that, she said, not could be abandoned even for one minute and hour of attention, wanted it all!
Now, to really tell you all ... .. I have done with the Thermomix
:-) He turned "him" for 1 h, slowly .... I've put in a small bowl to cool, to get this dome and then cut into small pieces and present it in a different way.
But I assure you that abundance is also a bit 'uneven which made my mom was more good ... ... ... .....

Panissa

300 gr chickpea flour 1 liter water


salt Mix the chickpea flour in warm water, so that no lumps remain, salt.
Place over heat and cook for 1 hour, stirring constantly as polenta. Pour into dishes and let cool. The panissa can be eaten in several ways: cut into strips and fried in olive oil, or oil and seasoned with onions, or cut into diamond shapes and browned in olive oil and onion and then put it in a pan, sprinkle with mushroom sauce and gratin making . Recipe is
da : Le autentiche ricette della cucina ligure . Ed e.r.g.a. Genova

Scoliosis Firefighter

Cuoricini all'arancia

The Last weekend we had guests, and, when people broke out in me the desire to try to do new things in the kitchen, especially with regard to the sweet ... but at last things I can do are those, icing, RP , creams ... then I played on a combination of these elements, just to do the same old cake. The pds baked in the oven baking tray you can cut hearts, and if I do I can go with a chocolate orange cream ... it goes well! And then we end up with ... just to lighten the frosting is not it? Thus we complete the work! So let's begin!

Ingredients:

a dose of sponge-fast (always the one used here ) prepared with:

• 4 eggs weighed without shells (I came out a weighing 190 g)
• Equally flour mixed with cocoa powder 00 (I did 170 gr flour 20 gr cocoa)
• Equally 10 grams less sugar
• 1 sachet baking powder
• ½ measuring cup with water

a dose of royal icing to be prepared with:

• 250 g sugar 1 egg white
• 1 tablespoon lemon juice

a dose of orange cream filling for, be prepared with:

• 50 oz orange juice 1 egg
• 75 g sugar 30 g
• flour 15 g butter
• 250 gr milk chocolate candies

Orange juice to wet the PDS

begin preparing the PDS, putting in succession: eggs, flour, cocoa and sugar, stir 50 seconds vel. 6, at 25 seconds to put half the measuring cup with water, and 10 seconds to add the yeast. Pour the mixture into the baking tray covered with baking paper and bake in preheated oven at 160 degrees for about 10/20 minutes. Once cooked, let cool. Meanwhile, prepare the orange cream: Put all the ingredients in the blender and bake for about 6 / 7 minutes at 80 ° vel.4. When the PDS is cold, with a heart-shaped stencil we get so many hearts (in number), then we take half of them have su una teglia, inumidiamo col succo d’arancia, spalmiamo la crema e ricopriamo con un altro cuoricino, fino a chiuderli tutti. Prepariamo quindi la glassa:  riduciamo a velo lo zucchero nel boccale con vel. da 0 a Turbo per 30 secondi. Uniamo l’albume e il limone: 40 secondi vel.6. Adesso glassiamo la superficie di tutti i cuoricini, e infine applichiamo i confettini. Lasciamo riposare e rassodare per qualche ora, e poi ce li pappiamo!!!

L'idea del cuoricino è nata dal fatto che ho deciso di partecipare al Contest di Cuocicucidici per cui, dovendo preparare dei dolcetti, perchè non farli a forma of heart? Dedicated to my love that stoically resist the temptations of food during this period, for which an exception to the rule can also do!

And because the cream is orange, we may also use this recipe to the cookbook Contest Cinzia .