Automatic Feeder For Rabbit

American Pie, not just a lucky string of zany films, but the very symbol of traditional American pastries, cake that Grandma Duck offers to cool on the windowsill of his farm, so to speak. In short, a myth for those who are not American, at least at the level of iconography.
This version, taken from the collection of cookbooks in the Corriere della Sera is very classic and buonissisma to eat hot with a side of vanilla ice cream.

INGREDIENTS
. 2 rolls of pasta brisa - I had one, I made a discovery
variant part. 1 kg of golden apples
. 150g sugar (I've used the cane, because I prefer it in the matching with apples and spices, so the filling has a brownish tint of the picture)
. 1 tablespoon lemon juice (I, being devoid of this too ... I put LemoSoda :-P)
. 1 generous teaspoon of cinnamon, ginger
also wanting. 1 pinch nutmeg
. 2 tablespoons flour OO

PROCEDURE
Sbicca and cut apples into small pieces. Place them in a bowl, along with all other ingredients, stirring well to mix everything evenly. Roll the pasta brisa
the bottom of a round cake pan, pour the apple mixture in the center and turn the edges toward the center. Otherwise, cover with the second disc and tighten the borders, make 2 or 4 cuts on the upper surface of the disc.
Brush the dough surface with a bit of spiced apple juice and sugar that remains on the bottom of the bowl.
Bake at 180 degrees and bake for 30-40 minutes.
Serve still warm with vanilla ice cream or whipped cream.

Invitation Letter To Brother

AMERICAN WHITE RED sprouts

for fast post-fast snack. I have read in recent days that Sigrid has been tested and approved version raw in a salad of "his" and I wanted to sprout groped too ....

First, Brussels sprouts, like all his relatives, and 'olfactory pestiferous while cooking, as harmless from raw and my house ... thanks, second, and' really delicious and even more 'delicate when eaten in salad rather than steamed or stewed.

If we do not cook adds that holds even more 'in his tiny heart green all the good properties 'nutrients with it, so' small and so 'rich MadreNatura, you can not' do not like eating.

In this case, 'I felt at home in a quick lunch salad with Treviso, fennel and pine nuts, and I crunched along with the mo' of a sandwich on whole-grain crackers spread with bio Robiolino

Maplestory Where To Get Moon Stone Quest

March 8: CAKE Mimosa MA FACONNE

March 8, festival ', no party, mimosa,' mimosa no strippers ... I would say no, but intended as a mimosa-flowers-is', even throughout the spring, not only on the 8th March!, because it has a scent that I love her yellow ball and bring joy. Mimosa understood as the cake, usually no, I do not like crabs ... so I thought I'd do it my way.
So off to the yellow sponge cake, saffron, cream and pineapple are the ingredients of this sweet spring, plus a touch of basil in order not to miss the green of those funny little quilts that are the leaves of mimosa. I recently tasted a tavern in the Brianza a dessert of pineapple served with chopped basil leaves + lemon sorbet and mint. I was surprised by the extreme freshness of the combination pineapple / basil and a lack of aggressiveness of a 'grass that usually makes you feel much, but the sour taste of the exotic fruit that helps to dampen. View is taken, or rather tasted it and copied it! INGREDIENTS

for pan English
. 120g sugar
. 3 eggs
. 130 g flour
. 1 pinch of salt to the cream

. 2 egg
. 3 tablespoons sugar
. 2 tablespoons flour
. 250 ml milk

1 / 2 pineapple, cut into small cubes of 1 cm side
3 / 4 fresh basil leaves finely chopped
liqueur of your choice to wet the base-Grand Marnier and powdered sugar maraschino

ramettino a mimosa to decorate


PROCEDURE Prepare the sponge by mixing the sugar with the eggs until the mixture is smooth, sift flour with salt and add to mixture. After obtaining a homogeneous mixture, pour into a baking bowl 20/22cm, previously greased and floured. Bake at 180 degrees for half an hour. Once ready, remove from oven and let cool. Meanwhile prepare the filling: Heat the milk in a saucepan and stir in the cold part of the eggs and Zuccero until mixture is smooth and yellow, add flour, stirring constantly, and finally milk already hot. Turn on low heat under the skillet and stir briefly until the cream is well cooked, homogeneous smooth. Remove cream from heat, pour into a container and cover well with plastic wrap to prevent cold, forms a solid crust on the surface. Meanwhile peel and slice the pineapple cubes and chop the basil rather small, mixing it with pineapple.
Once the cold sponge, then remove from pan and gently cut in half.
Sprinkle the halves with the liqueur and pineapple juice that will be collected. Spread the cream with a spatula under the cake, cosparergere with plenty of pineapple and cover with the top cap. Garnish with powdered sugar, pineapple and even a sprig of mimosa. W the women!

Compressed Air Can Refillable

CASTAGNACCIO TOSCANO

Winter is hopefully on its last legs - even though Milan is now a gray, a grigioooo - so I have to hurry to post this recipe for a cake typical winter Chestnut steps before the desire to give way to sweet Easter.
Castagnaccio you many places, this is the Tuscan version, very different from what you do, for example here in Lombardy, which is very high and quite frankly for me as it is almost inedible densae spongy. This here is the chestnut cake , Lucchese name that refers to everything that is done based on chestnuts: the flour is called chestnut flour or cake flour , then we have the pancakes that call, obviously ! chestnut pancakes and then we have necci which are like pancakes cooked in the texts and Lucca are bought, for example, in pizza-cut along with pizza and chick. All these sweets are eaten with the ricotta-for lightness!
This cake is low and crisp, flavored with orange zest, pine nuts, walnuts and rosemary and sprinkled on the surface with olive oil. 'S one of those sweet, like pie in the herbs and savory ingredients that contain Scarpaccia Versilia, which take place in Lucca. The cake is a herb stuffing of spinach, parsley, pine nuts, raisins, parmesan cheese and a pasta such as shortbread crumbles; Scarpaccia the other hand, is a sweet cake, but there is also in salt, which is done in summer with the zucchini.
But they will concentrate on other posts ... neccio!

INGREDIENTS
.200 g chestnut flour
.
water.
rosemary.
nuts.
pine nuts.
untreated orange peel.
a little oil. a pinch of salt

PROCEDURE
This cake is simplicity embarrassing ...
pouring the flour into a bowl and add water to the eye, stirring constantly, for a compound to be very liquid without lumps.
Then add the other ingredients to taste, pour into a low, wide pan and sprinkles it all with oil unfilo Ages. It
bake and cook until it is crispy and golden and cracked throughout the surface.
Like all things made with chestnuts this cake is sweet, but it is very aromatic and then eaten with rich fresh ricotta.