Mucus On Day Of Period And No Period

THAT ARTICHOKE BEL!

In questo periodo sono un po' indaffarata e i post sono poco frequenti....sniff.....

remedy But now with a beautiful cake with artichokes !!!!!

Artichokes are not just my passion, that's why I try to turn them into something more appetizing ! In short, I like a little girl who does not like to eat vegetables ... I have to fool solaaaaaaaaa!

ingredients for the dough

3 00 g of flour

4 cucchiai d'olio

acqua tiepida (a occhio per un panetto morbido)

1 cucchiaino di sale

IL RIPIENO

6 carciofi

200 g di ricotta

1/2 cipolla

4 cucchiai di parmigiano

salt

Put in a bowl flour and add salt , the ' oil el' warm water , work the dough until it forms a soft dough and let rest.

Meanwhile the clean artichokes, route the hearts in oil with onion, season with salt. Add the ricotta and Parmesan , stir the mixture.

Roll out the dough with a rolling pin and form a disk and put it in an oiled dish, leaving overhang the pasta, add the filling and livellatelo , cover with a second smaller disk of dough and add the edges of the disks to form a string along the circumference. Riddle the surface with a fork and grease it with oil.

Bake at 200 degrees for 20 minutes or until golden brown.

Inline Phone Recorder

puff with whipped cream, chocolate and hazelnuts ... ... and my first collaboration with the Pedrini!

!!!... Hello everyone I'm back here with a new recipe! ... That of the puff pastry!
I used the sheet already pronta e ho arricchito la millefoglie con cioccolato fondente e granella di nocciole.

Ingredienti:
• 3 fogli quadrati di sfoglia già pronta (io ho usato quella della Vicenzi)
• crema chantilly (la mia crema pasticcera a cui ho aggiunto 200 ml di panna montata)
• cioccolato fondente
• granella di nocciole
• zucchero a velo

Preparazione:
Mettere su un piatto da portata un foglio di sfoglia, ricoprirlo con la crema chantilly e grattare sopra del cioccolato fondente.
Mettere il secondo foglio di sfoglia, ricoprirlo con la crema e aggiungere la granella di nocciole.
Finire con l’ultimo foglio di sfoglia e, al momento di servire, spolverizzare con zucchero a velo.

Che buonaaaaaaaaaaaaaaaaaaaaaaaaaaaaa!!!!!


Prima di salutarvi volevo condividere con voi 2 bellissime notizie:
La prima è che inizierò a collaborare con l’azienda PEDRINI !!!!





La Pedrini è una delle aziende più famose nel campo dei casalinghi.
La Mission di PEDRINI è progettare e produrre oggetti che contribuiscono a rendere più facile, divertente e sicura l’attività home and kitchen.
PEDRINI proposes new solutions practical, functional and aesthetically pleasing.
Pedrini products are functional and have a modern design, are made with quality materials and are backed by a great brand known and trusted

is my first collaboration and I am very excited!! A day I will pack containing tributes that have kindly sent me!


The second news is that now is the award I received for winning the contest "soups" of the blog "I cook "!... so here it is:

The package contains 3 packages of macaroni, 250 g, 250g 3 packs of noodles, 2 packs of 250 g, and a maxi squares parnanza sponsored
Thank you and thank you Lucy Antica Pasta !!!!! Vanessa

Create Your Own One Piece Character

ARROSTOOOO!

Only 12 days of 2011 and I believe has already spent a year with all the things that have happened and that we are moving .... a year full of emotions!

How many things are boiling in pot .... or rubella ..... like ' Roasted! (Mmm. ... my humor is but one of the things to review!)

I think also to design some Blog ... but is yet to be developed!!

Meanwhile, I focus on the recipe and the thin fog which descended on Milan .... but the sun is not here maiiii ????????

INGREDIENTS

• 800 g of roast veal
• a glass of white wine
• oil and garlic
• 1/carota
• rosemary

Brown 's roast in a pot with oil and a clove' garlic. Add the sliced \u200b\u200bcarrot . Season the meat with the rosemary , add wine and cook for 1 hour and 30 minutes. Season with salt . Should dry the sauce, add a little 'bit of water or a' stock.