Making Sildenafil Citrate

fruit cake, cream and meringue

Hello everyone, I'm here again
a cake
easy, quick and easy. Building
some seasonal fruits.

INGREDIENTS:

1 sheet puff pastry dough.
Strawberries.
Apples.
Custard.
Merengue.

PREPARATION: Prepare

the pastry sheet into a mold
and punctured all the dough, bake
20 meters. approximately 180 ° C
Book.

For the custard:

100 grs. sugar.
the skin of a lemon.
500 grs. milk.
4 egg yolks.
50 grs. cornstarch.
50 grs. rum. Attach

butterfly blades
thermomix and add all the ingredients of the cream and
programmed 10 º C mts.90 vel. 2.

Pour the cream over baked puff pastry.

prepare strawberries and sliced \u200b\u200bapples
and put them on the cream.

Bake about 15 mts. at 180 º C.

prepare the meringue:

4 egg whites.
200 grs. sugar.
few drops of lemon. We

butterfly in the blades of the Thermomix,
add the egg whites and sugar and program
5 mts. to vel.3, 40 º C.
When finished, we schedule 6 mts. to vel.3 without
temperature.
Finally put it all over the meringue and gratin
our cake about 5 meters. List

our cake ¡¡¡¡¡

Senior Week Rentals De

Pica and tropical Florentine - DB

The February 2011 Daring Bakers' challenge hosted by Mallory from WAS A Sofa in the Kitchen . She chose to challenge everyone to make Panna Cotta from Giada De Laurentiis recipe Florentine Cookies and Nestle.

Ingredients:

½ pint of cream

1 can Coconut Milk

100 grs Sugar

75 g grated coconut

6 / 8 sheets of gelatin

Milk 100 ml

coconut essence (optional)

Mango and Passion Fruit Jam

150 ml of Mango and Passion Fruit Jam

55 grams of crystallized ginger

55 grams of candied pineapple

90 grams of Candied Papaya

75 g grated coconut

60 g Corn Flakes

70 g Macadamia Nut

Condensed Milk 180 ml

White Chocolate 150 grs

coverage

Preparation:

first prepare panna cotta. Put the gelatine leaves in cold water to soak.

Heat milk and add sugar. Stir until dissolved. Incorporating the drained gelatine leaves and stir until gelatin is completely melted and smooth.

Put this mixture into a bowl and add the cream, coconut milk and coconut. If we can add a little essence of coconut or coconut liquor to enhance flavor.

Mix all ingredients and spread the mixture in the containers that we will use. If we are going to unmold before serving, we grease the molds.

has to stand in the refrigerator for at least 3 or 4 hours to curdle it.

To serve cover every portion of panna cotta with mango and passion fruit jam.

To make Florentine preheated oven at 180 º C. And cover with greaseproof paper, two trays.

small cut-up fruit and remove all the black seeds into the jam. Also chop the walnuts and crumbled corn flakes.

Mix all the chopped fruit with coconut, corn flakes, nuts, milk and two tablespoons of jam. Stir well. Add more jam if it were necessary so that the mixture is smooth.

We put on the baking sheet, heaps of the mixture, crushing the back of a spoon. The bake for about 12 minutes, until golden brown and cool on a rack.

Melt chocolate in double boiler and add a spoonful of jam. We spread chocolate on the back of each Florentine with a spatula and let cool.

As you have seen, the challenge for this month's Daring Bakers , to motions by Mallory's blog "A sofa in the kitchen "was to make a panna cotta and a Florentine. Looking for recipes from Florence, I found it in the book" Bake "of the Australian Women's Weekly, a book for lovers of pastry British. It is a compilation very extensive , the entire country's pastry tradition. Impressive.

And since he had decided to make a tropical Florentine, the panna cotta had to be combined, so I think the coconut was the most appropriate . The result is luxurious. In my house are hoping to repeat ... and the amount of dried fruit I have ... I do not think it takes a lot of repeating.

What Is Termination Of Life Estate

February 2011 Mango and Passion Fruit Jam

Ingredients:

4 Mangos

4

Passion Fruit Sugar

1 lemon

Preparation:

Fruit should be ripe. Peel mangoes and chop, discarding the fibrous core. We started the passion fruit in half and came to the pulp. Mix all the fruit and weigh. We weighed the same amount of sugar or a little less, depending on individual taste.

Put the fruit in a saucepan and add sugar. Stir well and add the lemon juice. Bring to a boil and as soon as it starts to boil and sugar is dissolved, turning down the heat.

We let the fruit simmer about 20/25 minutes until all the fruit is waste and get the consistency you want.

Passion fruit has a black seeds can be left, not hard. I like to leave a few because I think they are well, give a different look. But if you prefer, you can pass the jam through a fine sieve and be sharper.

At this point, can be packaged in sterilized jars and left to cool upside down.

This jam is a delight. A blend of tropical flavors, refreshing, combining well with many desserts.

Butt Barre Before After

so my

Ingredients:

1 teaspoon

dry yeast 1 teaspoon salt

100 ml of hot water

Olive Oil

100 g Plain flour sifted

¼ teaspoon herbs (basil, chervil, parsley, chives, ..)

coarse semolina

6 tbsp crushed tomato

fresh basil leaves

oregano 6 tablespoons grated Parmesan

Rocket 100 g 75 g

Roquefort Cheese 60 grams

Nut Oil of Chillies

2 egg yolks

15 grams grated Parmesan

1 tablespoon chopped parsley

100 g Foie Gras 30 g

Minced Pork

1 ball of mozzarella

White Truffle Oil

Preparation:

Put in a bowl of hot water to which we add the yeast and salt. Stir well until it is linked. Gradually add two teaspoons of olive oil, stirring the mixture and let stand 10 minutes or until bubbly.

then adding the flour and knead about 15 minutes, until dough is smooth and elastic. Paint inside a bowl with oil, make a ball with the dough, smeared with oil using your hands and put it in the bowl. I covered with a clean cloth and let stand in a place without running for an hour or an hour and a half or until doubled in size.

After that time we got the dough and crushed to remove the air. At this point if we can make a ball, cover in plastic wrap and can freeze. Roll out the dough and put it in a tray, let rest 15 minutes and is ready for use.

For the mass of natural herbs, once the dough has rested and you've got the air, we add the teaspoon of herbs and follow the same procedure as with the other mass.

This would be a recipe for a basic dough portion (170 grams) for a 30-cm pizza.

We put the stone in the oven dish and turn it on at 250 º C.

prepare the first pizza arugula, blue cheese and walnuts. Sprinkle the surface with semolina and extend a portion of dough with a rolling pin until a circumference of 30cm. approx. The place on a pizza tray and prick with a fork.

We cover the entire surface of crushed tomatoes, always leaving an edge of a cm . unfilled. Sprinkle with chopped basil and some oregano. Split the leaves of arugula and blue cheese into small pieces. And all the pizza, sprinkle with chopped nuts.

Bake the pizza for 6 / 8 minutes until base is golden and crisp. The serve hot and add a few drops of hot oil to taste.

To prepare foie gras pizza dough portion herbs. Once it has rested extended, we do the same as above. We form a ball, the pin out and put it into the source of pizza, poking everywhere.

yolks Mix the Parmesan and parsley and set aside.

spread around the base of the foie gras pizza into pieces and do the same with the mozzarella. We put in the oven for 5 minutes and then open the oven door and handed over the surface of the yolk mixture and cheese.

Leaving bake for another 2 / 3 minutes until crisp and golden. The hot serve all the pizza and sprinkle with drops of white truffle oil.

Since last year I found the book so my Pizza "I have not used another recipe to make pizza dough. The book is by John Lanzafame, world champion pizza. His advice is that the pizza must always be thin and crisp and the accompaniment must be adapted to our tastes.

I totally agree with him and if it come to try their great, what else we want. In this case the filling of the first pizza is not your book, if not an adaptation of a recipe from the BBC GoodFood magazine . But the second recipe, which I think more original if it is yours, and I must say that both have been delicious.

have prepared pizza bases and fill in what more or what we feel like we have at hand, I think it's a luxury we can afford and resolve all a delicious dinner or a meeting of friends at a time.

These two pizzas the day prepared in a hurry and went a little edge, but extend it and prick it, are totally smooth and crisp. The tomato I used for the first pizza was a Raf Tomato Mousse, which I bought in Almeria, and although delicious, I think it's a bit sweet for a pizza. My opinion.

I Need To Rent A Truck To Pull My Boat

Chicken Pizza with Lemon and Olives

Ingredients:

¼ Lemon Canned

3 tablespoons olive oil

1.5 Kg of Chicken

1 onion

2 cloves garlic

600 ml Chicken Soup

½ teaspoon ginger powder

1 ½ teaspoons cinnamon

1 pinch saffron

Olive 100 grs Green

2 bay leaves 2

Chicken livers

3 tablespoons Cilantro

Preparation:

Cut

quarter preserved lemon (preserved lemon), we made clear under running cold water, drain them and discard pulp and membranes, we are left only with skin. Dry it well and cut into thin strips. Reserve.

Preheat oven to 180 º C. Heat oil in a frying pan and fry the diced chicken until they begin to brown on all sides. We are putting in a baking dish.

With a little oil over medium heat and, Fry onion and garlic very finely, until tender. Add the broth, ginger, cinnamon, saffron, olives, bay leaf and lemon strips. Stir well and threw him on the fried chicken.

bake the chicken, stirring occasionally, for 1 ½ hours, or until very tender, adding during the cooking water or broth if necessary.

We took

from oven, separate the chicken pieces and put the rest on medium heat. Add the chicken livers and crush with a fork to integrate into the sauce, until well done.

cook the sauce for 5 minutes to thicken and bind. Add the chopped cilantro. Put chicken pieces in a bowl and pour hot sauce on top.

This recipe is very typical of Moroccan cuisine. It is very easy to make and very tasty and juicy. On this occasion I made following the recipe of " Morocco", an impressive book that makes an exhaustive review of the cuisine of that country and not wasted. A book that will give much of himself.

another recipe I've tried different chicken with olives, the blog " Cuisine et Campagne," which also released its Lola blog, which is equally great. The mixture of chicken with olives is perfect.

I have to admit I've made two decisions to make this recipe. I had preserved lemons, why not find the person that sold me before the rate necessary to make lemons. It really can be done with normal lemons, but this type of lemon is much more appropriate. So this time I used just lemon peel, another time I will show you the limes of which I speak ..

And what is unforgivable is the type of olives that I used. Some vulgar olives boneless supermarket. To correct this fault, I promise to do an exclusive entrance of Moroccan olives.

We are fortunate to live in an area where the cultural mix is \u200b\u200bamazing. Just as we have all kinds of European products, have all sorts of Moroccan products. In positions of species, nuts and pickles Atarazanas Market Malaga, a variety of stunning Moroccan olives. See, I'm going to teach. Promised.

How To Soften Dickies Pants

Lemon Bars (Lemon Bars)

Ingredients:

powdered sugar 55 grs

215 grams of flour 170 grs

Butter 60 g Pine

70 grams Flour

455 grams of sugar 280 ml

Lemon Juice

1 lemon (grated)

6 eggs 1 egg yolk

Sal

Sugar

Glas (decoration)

Preparation:

Preheat oven to 180 º C. Grease a rectangular bottom tin.

prepare first base, mixing the sugar with the flour in the bowl of the mixer with the paddle attachment. We do it at low speed and we add the softened butter in pieces. When well blended, incorporate the pine nuts until evenly distributed.

distribute the mixture over bottom of prepared pan, pressing down firmly and smoothing the surface. It should be of a thickness of 0.5 cm or so. Cover with parchment paper and pie weights filled with (in my case a few chickpeas). Bake the dough about 25/35 minutes until golden.

While base is baking prepare the filling. Put the flour into a bowl, add sugar and mix. Incorporate the lemon juice and zest and beat until sugar dissolves.

In another bowl put the 6 egg yolks and a pinch of salt. Beat well until foaming. Add eggs and beat the other mixture until fully integrated.

When the base is ready, we took the tray from the oven, we remove the weights and paper and pour the lemon mixture into the mold directly without removing the tray from the oven. It is easier to do so, because the mixture is very liquid reaches the edge of the mold and if you fill out is very likely to take it to the oven, overflowing.

We reduce the oven temperature to 170 º C and bake for 30/40 minutes until the center does not tremble.

When ready, let it cool on a rack, cover and let it cool completely before slicing. With a serrated knife cut into 12 pieces or whatever you wish. Sprinkle the pieces with powdered sugar using a sieve and serve. Guarded can keep up to 4 days.

I saw this recipe and many places and in many books and always put in "pending" but never did. It had to be now when I did, with a new baking book I was given. Well, they gave me three. My sister Ana has had to decide to invest in herself, buying everything in the kitchen, whether accessories (see Kitchen Aid) or books or ingredients or whatever ....

You know that every time travel has been bought everything he has found for each site that happens (this summer is going to England for a wedding ... I can not wait to come back ...). Now, after the Christmas presents, he is the turn three impressive books.

Reyes, a classmate of Paloma, who have recovered thanks to FaceBook, told Ana that the latest craze in U.S. was a bakery in San Francisco that was called " Tartine Bakery "and he did amazing things. Looking for information on this site, Ana found the books were published. Of course the next step was to go to Amazon.uk and search. And like, like, asked the three books: Tartine, Tartine Bread and Bourke Street Bakery .

The first is an impressive book of pastry, the second is bread recipes and bread recipes and the third is another Bakery in Sydney, nor does it waste, some breads and cakes ... amazing.

The recipe that I have proposed today is the book "Tartine" and is a true delight. They toasted over the base to make it more crispy, but I personally do not like things done, so I left them a little more white boys. For those who like lemon, this is your recipe. I published a long-lemon pie very good, but I think these bars are higher.

And my sister Anne, thank you gifts as well, I encourage you to continue investing in this joy (so she says .... Is it takes a good return on investment ....) but I really started to miss much time to do anything he wanted ....

Street Legal Dune Buggy Texas

Carlone Mousse

Happy Monday tod @ s
and began the week with a small cake
but delicious
soft, spongy, with a touch of chocolate spread. This cake

want to participate in the contest organized by our Sarita
, the blog
kitchen
Sara almost did not, but if I got it I leave ¡¡¡¡¡¡¡¡¡¡¡
recetuqui ......

INGREDIENTS:

For the cake:

100 grs. sugar.
50 grs. flour.
3 eggs.
1 / 2 packet of baking powder.

For Nutella mousse:

500 grs. cream.
300 grs. of Nutella.
2 egg whites.
5 sheets of gelatin. This delicious mousse

removing it from the blog of our beloved
Ana Ana's blog in the kitchen

PREPARATION:

For the mousse:
Rehydrate
cold water gelatin sheets
about 5 meters.
Beat the egg whites with a pinch of salt and
keep in the refrigerator. Mount
400 grs. cream and reserve in refrigerator. Heat in a saucepan
the 100 grs. of cream
without allowing it to boil and break the leaves of gelatine
it, add the Nutella

preheated in a microwave
stir to completely dissolve,
wait until the cream is completely cool and add the
mounted above cream, slowly and gently remove
,
also incorporate clear that we had assembled and re
very slowly and gently mix. Let the mousse obtained
cooling in the fridge.

For the cake:

Beat the egg whites and set aside.
Now mount the
yolks with sugar and mix with egg whites.
Add the sifted flour and baking powder, movimietos
with soft and delicate.
extend over a baking sheet, we will
previously
paper-lined baking sheet and enter the oven for about 12 mts.
about 180 º C.

Mounting Carlota:

When the cake is warm cut a circle the size
we want to do the carlota,
and the rest of the cake will make a roly-poly,
filled with nutella mousse.
prepare a mold
perfectly round and covered with plastic wrap.
our roly-poly Cut into small portions and we
forrádolo filling the mold with them, leaving no gap
if possible,
finished filling the mold with the remaining mousse
Nutella,
and all holes have been
will be filling with the delicacy of mousse,
cover with the circle and we'd cut
in the fridge for a couple of hours.

unmold, remove plastic wrap and Ready ¡¡¡¡¡¡¡

Hope you like it.

How To Prepare My Baby For A New Baby

caramelized endive with ham terrine

Ingredients:

6

Endive

40 grams of butter

4 teaspoons sugar

50 g breadcrumbs

70 grams grated Parmesan

2 tablespoons thyme

Cream 120 ml of

12 thin slices of Serrano ham

Olive Oil

Sal

Black Pepper

chopped parsley

Preparation:

Preheat oven to 200 º C. Cut the endives in half. Melt butter and sugar in a pan and when it begins to bubble, we endive face down, with the cutting of the pan. We lower the heat and let cook a few minutes, pressing occasionally on endive.

endive When well browned and tender withdrawals. Since we do not have fitted all the endives in the pan, repeat this until end all. We must not pile up the endive, so you better do it in two or three times.

Line a baking sheet with paper and put the endive with caramelized up. We add salt and pepper.

Mix in a bowl the bread crumbs with cheese, thyme and cream. Stir well and add a little salt and pepper. We extend this mixture over the endives and cover each with a slice of ham.

endive Bake 15/20 minutes until the endives are tender and crispy ham (I do not like crunchy ...). Serve sprinkled with a little olive oil and sprinkle with parsley.

prepare this recipe the other day at home for lunch, as a starter and was a total success. It is soft, light and different. The recipe is from the book of Ottolenghi "The cookbook ." I've been slow to start making recipes in this book, but of which I started .... not stop ....

I have yet to test that made Lola, "Lola in the kitchen, which has already published a few, all impressive ... The truth is that there some cookbooks that have no waste ... essential. This is one of them.

House Cleaning Slogans

Nutella Flan Cheesecake Fruity Caramel thanks

Hi tod @ s

today I bring you a rich flan, easy and very fast, in just 7
mts. be done and I brought a magazine
traditional recipes with Thermomix. Sometimes
do not need much time to prepare
delicious homemade
however if we can surprise in just a few minutes
a little bit of imagination, the appreciation
after
give us is worth millions.

INGREDIENTS:

450 ml. milk.
8 cheeses (or a tub of Philadelphia cheese). 2 envelopes
curd.
90 grs. sugar.

For the Caramel:

125 grs. sugar.
a trickle.


PREPARATION:

elaborate candy,
warmed in a saucepan to 125 grs. sugar and a couple of tablespoons of water
, low heat, until dissolved
.
Then it will divide into cups or molds
individuales.Reservar.

thermomix In:

Pour into a glass of milk thermomix,
the cheeses, curd and sugar, programmed
mts. 90 ° C Vel. 3. Spread in pans
caramelized
above and let cool in refrigerator.


My thanks to Carmen
Carmen the blog and its recipes
has given me the sweetest blog award,
and it is a great cook,
in his blog you will find endless recipes and principal
ally is the Thermomix,
Carmen, thanks for remembering me, and I hope
delighting follow us with your
wonderful recipes.

And I have to bestow this award
so I grant you all that I
you come to visit,
so you have to llevároslo.
nice weekend and a thousand kisses.