Colors Of Faith Meanings

spirals and salmon omelette

This week I wanted to spend some 'time out to relax in a turkish bath and whirlpool, in those Vinadio, I had to give up because of total block traffic.
The fact is that I could also organize them by train or bus, but, apart from the fact that there are milano wedge, if all goes well, 3 1 / 2 hours of travel, the problem would be to reach the spa complex, is located 10 miles from civilization.
What can I say, I will concentrate, for a change to the testing of various foodstuffs, nn ever that, since there is almost absurd that reign in the air, I'll be a few flashes of genius, I'll keep you updated. Meanwhile, there
fuller idea how to use a recipe for an appetizer.




350 g of cooked spinach, squeezed, and milkshakes
3 +3 egg whites a pinch of nutmeg

a pinch of pepper 3 slices of black bread



salt Filling: 250 g ricotta
stops or philadelphia
2 tablespoons chopped fresh dill
200 g of smoked salmon, sliced \u200b\u200b
Add spinach smoothies, egg yolks, salt and spices. Beat the egg whites and embed them to spinaci.Versate the mixture on a baking sheet lined and bake at 220 degrees for 12 minutes. Remove from the oven, let cool and misshapen. Mix the cheese with dill, salt. Cut the pie in half lengthwise, place the halves on the film and spread the filling over each up to one centimeter from the edge. Cover each half with salmone.Arrotolate longer side and wrap in plastic wrap by turning candy to close out the end well. Refrigerate for a couple of hours.
Cut into slices about 1 cm thick, stick a toothpick in using as a base of bread cut into the desired shape.

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Beignet

Important notice, nothing to do with the sequel to the post: I guess someone explain why
c *** or the distance between lines and letters in the text below, is different from a block to the next. ..? swear I nn got to do ...

Well, my outburst I did it, now I can start tranquilla.Prendendo cue from a post a few days ago, what about the game of salty sweet / savory dessert, take the opportunity to provide you with the recipe basis of Beignet, which then decide to put inside a ganache or cream cheese, this is for you, your needs, the important thing that you start with a good mix.
veniam then cut to the chase ....

18 cl of water

50 g butter 90 g flour 2 eggs

Bring to boil the water with the heat off burro.A pour in one shot the farina.Mescolare vigorously until the dough comes off nn walls of the pot. Let
raffreddare.Incorporare one at a time, the mixture should be smooth and uova.Il lucido.Con a pastry bag and a spout smooth, have heaps of on a plate lined with baking paper, spaced.


Bake at 200 degrees until browned (10 to 20 minutes depending on the grandezza.Far completely cool, decorate and garnish as desired.
Beignet I can be prepared in advance, three or four days before use.



Ah, I forgot, there are those with creamy ham with herbs and raspberries.
Cream:

100 g smoked ham
200 g philadelphia ( or similar)
teaspoon fresh marjoram

In a food processor finely crushed ham, in part, to amalgamate the cheese, add the chopped herbs with a knife and possibly, the compound would be too dense, add a drizzle of fresh cream.
With the help of a pastry bag and nozzle to fill the cannoli, I fill the Beignet. Garnish with a raspberry whole.

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Ode to love (good s.valentino)

... "Lolita, light of my life, fire of my loins. My sin, my soul. Lo-li-ta: the tip of the tongue taking a trip of three steps down the palate to tap, at three, on the teeth. Lo. Li. Ta. She was Lo, The just in the morning, standing four feet ten in one sock. She was Lola in slacks. She was Dolly at school. She was Dolores on the dotted line. But in my arms she was always Lolita. "V. Nabokov

...." was you, only you, my pure ossessionetra the torments of carne.Posavate your hands on my fresh fronte.Nella my loneliness I felt your presence ... "The with-Louis Aragon Irene-

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"Hosomaki" chicken, ham and herbs

In Japanese cooking the 'Hosomaki" is a simple roll in seasoned rice (with an emulsion base of rice vinegar and sugar), fish or vegetables, wrapped in a sheet of nori (the black one, for instance).
So is the tradition of Japanese cuisine.
with us but the sushi is sometimes addressed in creative ways, from the likes of Cedroni Moreno, for example, that at the time he invented the "aroused" which differs from the "sushi", a grammatical distinction that characterizes, macaroni membership, making sure that No is just a kitchen, but a philosophy of life, adapting products to the Mediterranean.
Which I must say I was always fascinated and, honestly, nn has never disappointed my expectations.
in straight lines following the recipe, want to make a raspberry at the sushi (which I like very much), so ironic.


4 fette di petto di pollo (possibilmente ruspante)
4 fette di prosciutto cotto
un mazzetto di prezzemolo fresco tritao
2 rametti di maggiorana fresca tritata
sale alle erbe
3 cucchiai di farina 00
vino bianco per sfumare
Con un coltello molto affilato, tagliare a "portafoglio il pollo, batterlo con un batticarne, salarlo, spolverarlo del trito di erbe e farcilo con una fetta di prosciutto cotto.
Avvolgere il pollo su se stesso e fermare con dello spago da arrosto.
Infarinare .In una padella, scaldare dell'olio di oliva, far rosolare gli involtini, sfumare col vino.Far cuocere per altri 10 minuti.
Togliere dal fuoco, dividerli dal sughetto di cottura and let cool.
Cut each roll into 4 cylinders, arrange on a plate and use the sauce cooking, placed in a bowl (the one that usually is used for soy sauce) as a sauce.

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Doughnut sweet or salty?

This ring is the result of a game, a game is fun in contrasti.Il 'imagine the savory dishes that look like cakes and donuts viceversa.Questa is the rice and vegetables that I have proposed a post in January , so the recipe you the savings.


Another fun game was to bigne of salt, because inside there was a pate made of cheese and tuna, and cheese and ham, but decorated with fruit, giving the impression of being candy ... all potrebbesuscitare a doubt, because they are served as an appetizer! everything stavolge However, visually the impression that the start menu a bit on the contrary, from sweet to savory In short.
The gem was later to serve the wine, tea pots, all different colors, styles and shapes!
The idea is soooooo nice and the work was soooooo funny!
idea for a party a bit special, where our imagination has been rewarded.