Cervical Mucus Right Before My Period

plumcake alle zucchine

Sarà anche estate, ma sembra autunno, così anche oggi ho acceso il forno, per un tortino ai profumi di campagna, di cose antiche ma sempre buone.

3 uova

110gr di farina 00

80gr di fecola di patate

100ml di latte

50ml di olio extravergine di oliva

30ml di olio di semi di girasole

20gr di burro

1 bustina di lievito

150gr di ricotta vaccina

120gr di grana grattuggiato

2-3 zucchine grandi

1 cucchiaio e 1/2 di olio evo

2 sottilette

1 scalogno

timo e maggiorana a piacere

sale, pepe e un pizzico di noce moscata

Pulire lo scalogno e ridurlo in fettine sottilissime. Lavare e spuntare le zucchine, slice into thin slices or small tocchettini, skip the shallots and courgettes in a little extra virgin olive oil (2cucchiai razed), add thyme and marjoram and season with salt and pepper.

In a bowl beat eggs until frothy, add the sifted flour, baking powder, milk, oils and butter and a pinch of nutmeg, mix well and add the Parmesan and ricotta. When the courgettes are cooked, add to the mixture and pour everything into a loaf pan. Bake in preheated oven at 180 ° C for about 30-35 minutes (I checked with the toothpick test). Almost cooked add the above two slices. When cooked, leave in oven with the door open for 5 minutes. Sfornare e sformare.

Con salumi, affettati e/o formaggi stagionati dà il meglio di se'

Cost Building Front Porch For Trailer

millefoglie tanti auguri a me

Mi ero dimenticata di postare la banalissima torta per il mio compleanno.

Non era un granché come estetica, è stata messa insieme alla velocità della luce, e anche le sfoglie erano, ahimè, quelle pronte per assoluta mancanza di tempo, però la millefoglie in tutte le sue molteplici variazioni rimane sempre la mia torta preferita.

Le foto are more horrible than usual, but even these were taken in fury and slice

3 packages of puff pastry sheets ready for

a bar of dark chocolate

a cup of strong coffee

1 / 2 cup milk 250ml fresh cream

3 tablespoons sugar 1 vanilla bean custard

(6 egg yolks, 180g sugar, 100g flour, 50g. potato starch, 1 liter of milk, 1 vanilla pod)

2 boxes of chocolate biscuits

Prepare the custard

and cooked, divide it into two bowls and let it cool. Combine with the milk and coffee and 3 teaspoons of sugar. Melt the chocolate in the microwave (or water bath) and add it to a half of the cream prepared. Whip cream with 2 tablespoons of sugar and a vanilla bean. Combine cream and pastry cream in equal parts (like diplomatic). Place the first layer of pastry on the pie dish, brush it with your coffee and cover it with chocolate cream. superimposing the second sheet, brush with the syrup and cover with the cream-like diplomatic continue to stack the layers as desired. The last layer of pastry put it in reverse. Sprinkle the surface with icing sugar and decorate as desired. Cover with the cream around the edge of the cake and you stick the chocolate biscuits. Place in refrigerator for at least 3-4 hours