Friday, December 31, 2010

What Is An Italian Coffee Pot Called



For 6 persons:
The basic batter for pancakes
Cream Nutella ®
1 fresh pineapple
Powdered sugar

Spread the Nutella ® Crepes on, lean over the diced fresh pineapple, fold in the pot and sprinkle with icing sugar.
Tip:
is also delicious with chunks of kiwi or berries

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Cake Pancakes and Nutella ® Crepes with pineapple and

24/30 Pancakes Ingredients: Batter
basis for Nutella ® Crepes
Cream Icing sugar


Prepare pancakes and fill with Nutella ®. Fold each pancake into 4 pieces forming a triangle and lay the first layer of 4 pancakes on a serving dish, combining bits in the middle of the plate, to form 4 sections. Stack the second layer by turning it so that the center of the pancakes to come rests on the one below. Continue the same way with the other layers until all the pancakes. Sprinkle with icing sugar and decorated with Nutella ®.

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Nutella ® Crepes stuffed with apple mousse

For 6 persons:
The basic batter for pancakes

125 grams of yogurt 3 tablespoons honey 2 apples


Lemon Cinnamon Sugar
icing

Peel apples, remove the stalks and put them in the blender. Join the yogurt, the juice squeezed and filtered lemon and two tablespoons of fine honey. Flavored with a pinch of cinnamon powder. Run the blender and reduce it into a smooth mousse. Roll the crepes and divide the mousse between them. Fold and sprinkle with powdered sugar.

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For 6 persons: 250 grams of milk


125 grams of flour 2 eggs Salt



Butter Melt a tablespoon of butter, do not fry in a nonstick crepe maker of 25 cm in diameter. In a bowl mix the flour and a pinch of salt, add eggs and mix the mixture with cold milk, adding to the wire, then stir in the melted butter: you get a batter smooth and homogeneous. Pour a ladle into the cracks greasy, hot, and with the help of the stretch-crepe Cover evenly the bottom of the crack. As soon as the crack will be thickened, turn it with the spatula to finish cooking. Make it 5 more pancakes, no more grease the pan.

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Sandwich Nutella ® Crepes caramelized mandarin jelly with Szechuan pepper and cream yogurt and saffron (Nicola and Pierluigi Portinari)

Serves 4


For the cake with which to make the sandwiches:
Bread sandwiches from a pack
250 grams of cream
250 grams of Nutella ®
1 egg 2 egg
Powdered sugar to taste

For gelatin mandarin
200 gr tangerine juice
20 grams of sugar
10 Szechuan pepper berries
1 tangerine peel untreated
3 grams of paste fish

For the cream of yogurt and saffron
250 grams of yogurt
100 grams of cream
100 grams of sugar
4 egg yolks
10 saffron

In a bowl blend and mix the cream, Nutella, egg and two egg yolks and put the mixture into freezer to cool for 30 min. Line a baking tin 20cm in diameter and 3-4 cm in height with a film transparent for food, so ingredients do not come in contact with the pan.
Cover evenly with the bottom of the loaf and then lie down on the compound with Nutella removed from the freezer. Then formed another layer with remaining bread. Wrap the cake completely with the film. Steam 90 ° C for 1 hour (the cake should be compact). Let cool in refrigerator for at least 3 hours, remove the foil, cut into triangular slices, sprinkle with powdered sugar and baked under the grill to caramelize the sugar.
Pour the juice into a pot of sweet mandarin, warmed to 50 ° C, remove from the heat and then add the pepper berries and tangerine peel, leaving to brew for about an hour. After this time, strain the juice, let it cool to 40 ° C and carefully melt the gelatine previously soaked in cold water and then squeezed. Pour the mixture into a round mold about 2cm high and let cool in the fridge.
Meanwhile prepare the cream of yogurt and saffron then mixed the ingredients with a whisk and cook as for the custard to 85 ° C, stirring with a spatula.
Just before serving, cut the cake into slices: each of them lying on a dessert plate, garnish with slices triangular mandarin jelly and cream together with 2-3 tablespoons of yogurt and saffron.


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anchovy ravioli with turnip greens and tomatoes and yogurt

Serves 4:
For the dough: 200 grams of flour

2 eggs + 1 egg yolk 2 sachets of saffron

For the filling and sauce:
500 grams of anchovies
1 egg Breadcrumbs

200 g tomatoes
500 grams of broccoli
Fresh basil (1 bunch)
, 1 clove Extra garlic
vdo
Salt, pepper

Sift the flour, place the center of the eggs, 1 tablespoon olive oil a pinch of salt and the saffron dissolved in a cup of warm water and knead until a smooth paste and smooth. Appallottolatela and let it stand covered for 30 min.
Clean and chop the anchovies in a blender with the egg, a little 'bread crumbs, 50 g of peeled and seeded tomatoes, basil and a drizzle of olive oil, salt and pepper.
Wash and chop the remaining tomatoes into small pieces. Clean the tops turnip and cook for 10 minutes, drain and chop. Roll out the dough with a cutter and obtained many disks the size of 5 to 6 cm. Suddividetevi the mixture, moisten edges and fold in half moon seal carefully. Do
heat the 6 tablespoons of olive oil with crushed garlic, add the dozens of kale and tomatoes, salt, pepper and cook, stirring all the while. Bring to boiling salted water. Soak and drain when the ravioli rise to the surface.
Season the ravioli with the sauce after removing the garlic.
Council Chef:
after pasta made from floppy disks, spread with a spoon in the middle of each compound to a bit of anchovy. Fold the dough on getting a crescent filling, moisten edges and seal by pressing with your fingers.

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soufflé marrons glacè

Serves 4:

2.5 dl milk 50 g sugar 50 g flour


4 eggs 50 g butter 1

yogurt 4 tablespoons heavy cream 1 cup of brown
rum
Sale
Butter and sugar for molds
To decorate:
star anise and cocoa

Preheat the oven to 180 ° C. Grease and sprinkle sugar 4 soufflé molds.
Boil in a saucepan with 1.5 ml of milk sugar. Remove from heat and add the flour diluted with the remaining milk. Bring the mixture to a boil, stirring with a small whip. Cook for 2 minutes. Remove from heat, add butter and let cool. Shell the eggs and mix the yolks to the mixture always beating, then incorporated the chestnut cream, yogurt and rum. Beat the egg whites with a pinch of salt until stiff steadfast. Add them to the cream mix from the bottom up. Pour into molds and bake for 15 minutes, never open it. Sprinkle the souffle with plenty of cocoa and decorated with a berry star anise.
Council:
Melt a little butter, brush the molds, let cool in the fridge and repeat at least 2 times, then sprinkle with sugar.
To obtain a smooth cream, melt the chestnut cream with rum, and then embed them to the cream base of the soufflé.

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Hearts of chocolate sabayon with ginger biscuits

For 2 persons: 100 gr
extra bitter dark chocolate 120 g cream


candied ginger For the zabaglione

2 eggs 2 egg yolks 2 tablespoons sugar

4 tablespoons dry Marsala wine

Pour cream in a saucepan and heat it from the bottom often.
Chop the chocolate, the eggs and separate the yolks from the whites.
United creamy hot chocolate, dip the saucepan in a water bath and, stirring with a hand blender, melt the chocolate. Remove from water bath, let cool slightly and add the 2 egg yolks beating well.
Whip the egg whites until stiff and incorporate the mousse mix from the bottom up.
Divide the mousse in the two heart-shaped molds and put our hearts to cool for one hour in the ice department, then transfer them in the refrigerator until ready to serve.
Beat the 2 egg yolks with sugar until they are very clear, add the marsala and the chopped ginger and let thicken, stirring over low heat.

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Parmigiano Reggiano ® Michela


150 g butter 150 grams of Parmigiano Reggiano ®

1 egg yolk 150 grams of flour Nutmeg



Mix the butter soften after the fact, with the parmesan, stir the egg yolk, flour and Season with a sprinkling of nutmeg. Mix with your fingertips as quickly as possible until you get a ball. Wrap in plastic wrap and let rest in refrigerator at least 1 hour. Roll out the dough into a sheet, not too thin between two sheets of parchment paper using a rolling pin. Gain some shortbread round with a mold, garnish with sesame seeds, paprika, chopped nuts, dried rosemary. Bake at 180 degrees for 10 min. Remove the shortbread from the oven as soon as you color.

Wednesday, December 29, 2010

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Nutella ® Tiramisu della Nonna Michela


For 6 persons:
- ; Biscuits Pavesini ® 200gr
- 6 egg yolks
- ; 3 egg whites
- 500 g mascarpone
- 140 grams of Nutella ®
- ; 100 grams of sugar
- 25 cl of strong coffee
- 10 cl of Amaretto or sweet Marsala
- Salt

In a bowl, beat with electric whisk the egg yolks with sugar until light and creamy enough. Add to spoons, while continuing to whisk the mascarpone. In another bowl, whip three egg whites with a pinch of salt and then embed them gently with a spoon to the egg, sugar and mascarpone.
In a bowl, pour in the amaretto liqueur (or sweet marsala) and diluted with lukewarm coffee. In this liquor soaked Pavesini quickly, arranging a layer in a rectangular glass baking pan with high sides and cover with a generous layer of cream is often a finger.
Put Nutella in a pastry bag (or syringe) with a nozzle that veiled the smooth surface of the cream. Repeat the operation by a second layer of soaked Pavesini and cream. To end, completely covering the cake with Nutella, or decorating the perimeter with dense tufts. Leave in refrigerator for at least 6 hours.

Monday, December 20, 2010

Pilladas En La Calle Vids

(120) I want it like the Swedes (1979)

Language: ITALIAN (RARE)
File Size: 679.19 MB - Movie Length: 01:12:45
Model: Brigitte Lahaie, Marilyn Jess, Lomay France, Jean-Marie Pallardy, Robert Leray.
Keyword: Levedeslogliono

Friday, December 17, 2010

Simple Motorbike Birthday Cake

(119) The chastity belt (1989)


Language: ITALIAN (RARE)
File Size: 985.12 MB - Movie Length: 01:23:56
Actors: Tracey Adams, Joy Karins, Carole Gael, Gyn Seng, Philippe Soine, Roberto Malone, Alain L 'Yle.
key word: Lajhinturkdkastita

Sunday, December 12, 2010

Install Safety Valve In Pressure Cooker

(118) Fashion Love (1985)

Language: ITALIAN (RARE)
Size file: 690.04 mb - Duration of film: 01:11:53
Model: Marina Hedman, Sissy Painter, Janet Price, Marilyn MacLean, Paul Gramignano.
Keyword: Fashikjgfgfhkove

Sunday, December 5, 2010

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Problems of Renault Clio 1.2 8v petrol 10/2005.......continua ....... From

falling back again. After 3 weeks without problems (see article below), arrived in Milan here again all the symptoms. In 5 loses power goes out, so in 4, 3 and 2 gear. I can hardly take it to a Midas street (via Kassala). Result? They held the car four days, no replacement cars. I will say later that we have worked on around 4h. Replaced fuel pump to the "moderate" figure of € 300 + 20 labor.

test
Before delivery, the foreman the test with me. He had done 15km in the morning without any problems or so.
He tells me that there is always the problem of tears, I resolved the problem of power loss in 5.
Departure. Via.
Goes 2 times, now. I looked at him puzzled. Yes, I am he, normal! Sure. You have to see how it goes in 5.
We did 30km, with the usual jerks sometimes, but the car was going. There has never once turned off. He was going faster than when I bought (new). Anything up to 145km / h in test went to 170!
Back at the workshop, I am a mechanic clean the throttle and then adds that, if I go back, I replace the cables connecting the coil to spark plugs for 30-40 € so we solve the pulling head and a piece in the throttle (which is part of the whole butterfly, ergo, new butterfly - 400 euro) which should solve loss at low power.


Back home I go to work until 23:00, heart in throat. I put in motion, the car goes.
Within the highway, it should be.
Then suddenly:
jerks, power loss, stop lights and battery (usual) on, off.
1h 30min to do 45km. Milan - Pavia active with the 4 arrows and long term because its not even 10min stays on and engine light flashing more!
I mean, worse than before. And other
320 € STOLEN

Professionalism ..... first
At Midas, I leave the bills for everything replaced to date. Certainly not for him to see what spent so far, but more than anything else, to avoid new parts to replace him.
big mistake.
When I called to collect the car because they say, "ready", they put me with a fait accompli. The new pump has already been set up. My complaint was for yet another important figure to spend, for a machine that will give way to a dealer (or at this point in a junkyard). The foreman's response was: "What?! From 500 € to another mechanic and I do not want to give anything?, Do not do this! Then I'll take off my piece and I pay € 167 for labor, however," I
I'd call it "blackmail"

The junction
Piece new 248 + VAT and € 20 to € 167
labor
or labor for nothing and the machine god in the same condition after 4 days carroattrezzi + (200 €) to bring her home.

Decision
My reply: "I was assured (the daughter in reception) before changing anything that I'd first called" the foreman was a lamb, a series of stuttering is true, has reason, it is usually the case, but I had to try to force mount it on.
so I decided to pay him the piece and take the car hoping for a miracle (failure).

The altars
The behavior of this midas It speaks for itself. The professionalism is nonexistent.
The only thing that is on track is the sector of blackmail and fraud. He has very good chances.
Unfortunately, the mechanics, not to be trusted. As much as I want and have wanted to believe, is not possible. The way of Kassala
midas one day I called to tell me that I have on the coil is used.
I can not believe his words. I do not.
The estimate of my mechanic to read: ".... coil beru 95 €.
Immediately call a trusted mechanic , and here, I did not expect his response.
Yes, it is used, but has only 3 days of life.
a person tells me that a guy who knows he crashed his car and was lucky to have her 10 euro less than the price of the new. In most of his colleagues advised him to put on a reel and not the original renault beru.
pity that I have come to know almost by accident.
I was convinced, as nobody had told me, to have a ignition coil beru brand new.
In addition, the Lord of Midas, however, also told me that a new coil costs 60 € and that I have about three days I did not, but much more.
fact is that I was not aware of anything and I should pay half because however much you used or not.

The End (?)

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Friday, December 3, 2010

What To Write In A Christening Card Godparents

(117) Warm smell of virgin (1981)


Language: ITALIAN (RARE)
File Size: 917.86 MB - Movie Length: 01:14:25
Actors: Cathy Dupre, Elisabeth Bure, Nadine Roussial, Mark Shannon.
Keyword: Caldhgrofumjgergine