Lip Stick Tattoo On Hip

Here ends the adventure .. Salzburger


Ve lo ricordate?
Chi ha la mia età di sicuro ;-)
Ho voluto associare a questo ULTIMO post un'immagine allegra anche se di allegro cè poco in verità..Si ultimo ,perchè da oggi La Mercante di Spezie chiude i battenti!
Non ho più voglia di tenere in piedi una cosa che non mi diverte più.
Ho iniziato 4 anni fa solo per scherzo,allora eravamo in poche ad avere un blog di cucina,poco considerate un pò da tutti, piano piano siam cresciute ;-) Tutti hanno inziato a parlare del fenomeno food blogger's dalla stampa,ai critici enogastronomici ecc..ecc.
Mi sono divertita un sacco,ho avuto tante splendide opportunità,ho conosciuto persone fantastiche.
In recent years I have tried to convey some of my passion to all the people who daily went to read them.
Today, many blogs are indeed many, I went back to work and I have more time to pass by almost anyone, and this has become a problem.
problem, because today it seems that if we do not comment on right or you miss the shots you. Enter
inevitably become part of the "circle of those who believe themselves to be" and what you dislike.
Too many words spent on something that does not exist.
I've never published a post to get 100 comments, I've never published a post thinking it would take me somewhere, I published for the sake of sharing.
I've written a lot about myself, My family, my life perhaps too
;-) I've always written with heart and passion.
I've always been myself for better or for worse. Today
top of all that had very little is left and I did not enjoy myself more, are more criticism, mind you that I certainly appreciated if done in a straightforward manner.
.. and what you dislike.
People .. do not worry if you do not walk to comment ..
to find that they do not even greet you write more precisely the opposite reason!
.. and what you dislike.
Several times during these four years I left for a time, it is precisely the stove, I wonder what good writing posts trying to explain this or that, even if he comes to understand that those who have read the post of the day in truth he looked just the pictures ..
.. and continue to think that less and less what you like!! How
says one of my dearest friend (as I define it? ;-))

to keep a blog and continue the fun it takes a good portion of selfishness ..

that I obviously have not!
prefer to close here, the rest do not go to war will not disappear I will continue to write about recipes, but not here.
will share only with those who truly have the pleasure of sharing. Moreover
with friends you meet every day and

QUI

I mie corsi continueranno,il mio lavoro di Personal Chef anche,insomma mando solo in vacanza il blog non la mia vita ;-))
Voglio ringraziare tutte ma proprio tutte le persone che in questi anni mi hanno seguito,che mi hanno dato tante opportunità,che mi hanno voluto bene,che mi hanno seguito,criticato.
Amiche che ho conosciuto di persona che mi hanno aperto la loro casa,con cui ho condiviso tantissime cose GRAZIE GRAZIE GRAZIE !!!

LORY

Lip Stick Tattoo On Hip

Here ends the adventure .. Salzburger


Ve lo ricordate?
Chi ha la mia età di sicuro ;-)
Ho voluto associare a questo ULTIMO post un'immagine allegra anche se di allegro cè poco in verità..Si ultimo ,perchè da oggi La Mercante di Spezie chiude i battenti!
Non ho più voglia di tenere in piedi una cosa che non mi diverte più.
Ho iniziato 4 anni fa solo per scherzo,allora eravamo in poche ad avere un blog di cucina,poco considerate un pò da tutti, piano piano siam cresciute ;-) Tutti hanno inziato a parlare del fenomeno food blogger's dalla stampa,ai critici enogastronomici ecc..ecc.
Mi sono divertita un sacco,ho avuto tante splendide opportunità,ho conosciuto persone fantastiche.
In recent years I have tried to convey some of my passion to all the people who daily went to read them.
Today, many blogs are indeed many, I went back to work and I have more time to pass by almost anyone, and this has become a problem.
problem, because today it seems that if we do not comment on right or you miss the shots you. Enter
inevitably become part of the "circle of those who believe themselves to be" and what you dislike.
Too many words spent on something that does not exist.
I've never published a post to get 100 comments, I've never published a post thinking it would take me somewhere, I published for the sake of sharing.
I've written a lot about myself, My family, my life perhaps too
;-) I've always written with heart and passion.
I've always been myself for better or for worse. Today
top of all that had very little is left and I did not enjoy myself more, are more criticism, mind you that I certainly appreciated if done in a straightforward manner.
.. and what you dislike.
People .. do not worry if you do not walk to comment ..
to find that they do not even greet you write more precisely the opposite reason!
.. and what you dislike.
Several times during these four years I left for a time, it is precisely the stove, I wonder what good writing posts trying to explain this or that, even if he comes to understand that those who have read the post of the day in truth he looked just the pictures ..
.. and continue to think that less and less what you like!! How
says one of my dearest friend (as I define it? ;-))

to keep a blog and continue the fun it takes a good portion of selfishness ..

that I obviously have not!
prefer to close here, the rest do not go to war will not disappear I will continue to write about recipes, but not here.
will share only with those who truly have the pleasure of sharing. Moreover
with friends you meet every day and

QUI

I mie corsi continueranno,il mio lavoro di Personal Chef anche,insomma mando solo in vacanza il blog non la mia vita ;-))
Voglio ringraziare tutte ma proprio tutte le persone che in questi anni mi hanno seguito,che mi hanno dato tante opportunità,che mi hanno voluto bene,che mi hanno seguito,criticato.
Amiche che ho conosciuto di persona che mi hanno aperto la loro casa,con cui ho condiviso tantissime cose GRAZIE GRAZIE GRAZIE !!!

LORY

304 Vs 316 Grade Best For Steel Sailing Boat

Nockerln ..


Un dolcino dal nome impronunciabile ;-)La sua origine è austriaca,assomiglia ad un soufflè anche se gli austriaci lo paragonano ad un budino.
I wanted the taste of a cake rather than a pancake, so I stripped the yolk

you remember this post?

perfect no smell of egg
;-) Good good, quick and easy.
can be served in many different ways each one better than the other. One thing
divertene of this cake is cooking, you can use container more strange, funny and cute and then serve directly on the table.
You can cook a single dish or in portion.
cooking fast, with the possibility of putting in "the mix" whatever you like, chocolate, cream, jam, nuts, hazelnuts, a layer of pastry cream and ladyfingers soaked in coffee. For this
Salzburger Nockerln ..



I put each dish (portion) specuolos a layer of cream, macaroons, mounted above the egg then sprinkle with cocoa beans, once cooked, served with a hazelnut topping and whipped cream party; -))

Salzburger Nockerln






7 egg whites 100 g sugar 2 egg





40 grams of flour 1 tablespoon powdered sugar butter



Preheat oven to 200 ° take
Beat the egg whites We add a little sugar alla volta ,dovrete ottenere un composto ben monato e lucido(tipo meringa) sbattete in una ciotola lo zucchero a velo insieme ai tuorli.
Aggiungere i tuorli agli albumi facendo attenazione a non smonatre troppo il composto,aggiungere poco per volta la farina setacciata mescolare bene.
Imburrare ogni pirofila adagiare sul fondo quello che più vi piace,crema,cioccolata ecc..ecc.. Ora con un cucchaio grande adagaire il composto di uova dando la forma che più vi piace.
Mettere in forno e cuocere per 10/12 minuti fino a doratura servire subito con gelato o panna.

304 Vs 316 Grade Best For Steel Sailing Boat

Nockerln ..


Un dolcino dal nome impronunciabile ;-)La sua origine è austriaca,assomiglia ad un soufflè anche se gli austriaci lo paragonano ad un budino.
I wanted the taste of a cake rather than a pancake, so I stripped the yolk

you remember this post?

perfect no smell of egg
;-) Good good, quick and easy.
can be served in many different ways each one better than the other. One thing
divertene of this cake is cooking, you can use container more strange, funny and cute and then serve directly on the table.
You can cook a single dish or in portion.
cooking fast, with the possibility of putting in "the mix" whatever you like, chocolate, cream, jam, nuts, hazelnuts, a layer of pastry cream and ladyfingers soaked in coffee. For this
Salzburger Nockerln ..



I put each dish (portion) specuolos a layer of cream, macaroons, mounted above the egg then sprinkle with cocoa beans, once cooked, served with a hazelnut topping and whipped cream party; -))

Salzburger Nockerln






7 egg whites 100 g sugar 2 egg





40 grams of flour 1 tablespoon powdered sugar butter



Preheat oven to 200 ° take
Beat the egg whites We add a little sugar alla volta ,dovrete ottenere un composto ben monato e lucido(tipo meringa) sbattete in una ciotola lo zucchero a velo insieme ai tuorli.
Aggiungere i tuorli agli albumi facendo attenazione a non smonatre troppo il composto,aggiungere poco per volta la farina setacciata mescolare bene.
Imburrare ogni pirofila adagiare sul fondo quello che più vi piace,crema,cioccolata ecc..ecc.. Ora con un cucchaio grande adagaire il composto di uova dando la forma che più vi piace.
Mettere in forno e cuocere per 10/12 minuti fino a doratura servire subito con gelato o panna.

My Poo Is Dark Brown Is That Ok

Cocoa beans .. The



le avete mai provate ad accostare a piatti salati?
Ad esempio con zucca,melanzane,funghi,agnello,lepre, game in general, fresh or dried pasta and more.
delicate crunchy texture, enhancing your dishes
;-) This time I wanted to combine saffron and wild boar.
The boar hunting and if not purchased at the butcher, it is best to marinate twice this will alleviate the smell of "wild" too intense.
In the first pour wine marinade less dense and without spices, throw it away after 24 hours the wine, put the boar in another container covered with excellent full-bodied wine with the spices, let it marinate for another 24 hours.
For the risotto this time I also used the veal marrow, but no wine or butter.
The dish I prepared for Customers appreciated
;-) I hope you like it too!


saffron risotto with RAGU 'WILD AND GRAINS OF COCOA BEANS



For the risotto (8 persons) 480

Rice Carnaroli

2 veal marrow (my were small)

veal stock

saffron infusion of Cascia left in stock at 70 degrees.

* 2 shallots braised

Parmigiano Reggiano (red cows 24 months)



Extra virgin olive oil in a pan pour a little oil heat add the chopped shallots braised and spinal Brown dolcemente fino a quando tutto sarà ben amalgamato,versare il riso far tostare aggiungere il brodo caldo versando anche quello con lo zafferano,portare a cottura una volta pronto mantecare con parmigiano.

* Scalogni brasati,in una pentola rosolare gli scalogni con un pò di olio sfumare con un pò di Porto aggiungere il brodo cuocere fino a quando risulteranno molto morbidi.

RAGU' CINGHIALE

Polpa di cinghiale (ne ho messo 40 gr circa per ogni piatto)

Vino per la marinata (ho usato Barolo)

Carota

Sedano

cipolla

Rosmarino

bacche di ginepro

pepe nero in grani

1 bay leaf 2 cloves



1 teaspoon tomato paste

I put a lard if you do not like to leave it out.

The night before I put it to marinate the meat with Barolo and carrot, celery, onion, rosemary, bacchecche juniper, black pepper, bay leaf, cloves and garofano.Il next day I drained the meat, removing the chopped vegetables and put into a crock pot along with chopped bacon and olive oil, added to boar cut into small pieces have browned and then added to the concentrate dissolved in a little hot soup, I let it cook covered for 10 minutes. After the interval I
aggiungto Barolo boiling, covered and cooked per circa 4 ore a fuoco lentissimo.

Servire il risotto all'onda aggiungendo il ragù di cinghiale e una spolverata di fave di cacao

My Poo Is Dark Brown Is That Ok

Cocoa beans .. The



le avete mai provate ad accostare a piatti salati?
Ad esempio con zucca,melanzane,funghi,agnello,lepre, game in general, fresh or dried pasta and more.
delicate crunchy texture, enhancing your dishes
;-) This time I wanted to combine saffron and wild boar.
The boar hunting and if not purchased at the butcher, it is best to marinate twice this will alleviate the smell of "wild" too intense.
In the first pour wine marinade less dense and without spices, throw it away after 24 hours the wine, put the boar in another container covered with excellent full-bodied wine with the spices, let it marinate for another 24 hours.
For the risotto this time I also used the veal marrow, but no wine or butter.
The dish I prepared for Customers appreciated
;-) I hope you like it too!


saffron risotto with RAGU 'WILD AND GRAINS OF COCOA BEANS



For the risotto (8 persons) 480

Rice Carnaroli

2 veal marrow (my were small)

veal stock

saffron infusion of Cascia left in stock at 70 degrees.

* 2 shallots braised

Parmigiano Reggiano (red cows 24 months)



Extra virgin olive oil in a pan pour a little oil heat add the chopped shallots braised and spinal Brown dolcemente fino a quando tutto sarà ben amalgamato,versare il riso far tostare aggiungere il brodo caldo versando anche quello con lo zafferano,portare a cottura una volta pronto mantecare con parmigiano.

* Scalogni brasati,in una pentola rosolare gli scalogni con un pò di olio sfumare con un pò di Porto aggiungere il brodo cuocere fino a quando risulteranno molto morbidi.

RAGU' CINGHIALE

Polpa di cinghiale (ne ho messo 40 gr circa per ogni piatto)

Vino per la marinata (ho usato Barolo)

Carota

Sedano

cipolla

Rosmarino

bacche di ginepro

pepe nero in grani

1 bay leaf 2 cloves



1 teaspoon tomato paste

I put a lard if you do not like to leave it out.

The night before I put it to marinate the meat with Barolo and carrot, celery, onion, rosemary, bacchecche juniper, black pepper, bay leaf, cloves and garofano.Il next day I drained the meat, removing the chopped vegetables and put into a crock pot along with chopped bacon and olive oil, added to boar cut into small pieces have browned and then added to the concentrate dissolved in a little hot soup, I let it cook covered for 10 minutes. After the interval I
aggiungto Barolo boiling, covered and cooked per circa 4 ore a fuoco lentissimo.

Servire il risotto all'onda aggiungendo il ragù di cinghiale e una spolverata di fave di cacao

Series Number Vages 7.0

Mesciu ..


Mesciùa che in dialetto ligure significa mescolata,è una buonissima zuppa spezina composta da legumi e cereali.
Si racconta che le mogli dei lavoratori portuali,i giorni dell'arrivo in porto di navi che trasportavano granaglie correvano per raccogliere tutto ciò che cadeva dai sacchi e con quel poco che avevano raccimolato prepraravano questa buonissima minestra.
Grano, ceci ,fagioli cannellini e alle volte anche grano saraceno,un giro di olio ligure a crudo, pepe macinato fresco e la magia sarà nel vostro piatto ;-)



Tomorrow I will be once again in Liguria, this time not for pleasure but for work and thank

THEIR

hospitality, I decided to post this recipe.
If you do not even know this school do yourself a stroll through their site and take a 'look at their courses, are so many! Faren
I wanted a version a bit more "dry" using fish ..



cooked in cooking oil .. a wonder indeed!
Now I greet you I'll see you next week!

THE Mesciu



100 g di ceci
100 g di cannellini secchi
300 g di farro
olio extravergine d`oliva
sale e pepe

*Brodo di verdure se gradite un sapore più deciso

Mettere a bagno per 12 ore in un recipiente i fagioli cannellini,i ceci e il farro insieme in un altro .Mettete sul fuoco una pentola con sale e portatela a bollore,versate i ceci e il farro.
Dopo mezz'ora in un'altra pentola con acqua salata portet a cottura i fagioli.
Una volta che i fagioli saranno cotti versateli con tuta l'acqua nella pentola dei ceci e farro,fate cuocere insieme per una decina di minuti,servite caldo con olio e pepe.
* Potrete variare usando per la cottura del brodo di verdure,oppure add to the cooking water thyme, garlic and bay leaves or sage.

Mesciu WITH SHELLFISH AND SEPIA JULINNE OF COOKING OIL IN THE GINGER

Mesciu cooked and drained (keep some stock in hot) Prawns



cuttlefish (cut julienne), Fresh ginger





orange thyme celery (cut into julinne end end)

Extra virgin

Mesciu Once the broth is ready leave it in the last school.
add the oil in a saucepan and bring to 65 ° turn off the heat (use a thermometer) Pour the fish, ginger, thyme and celery, Once the oil is cold, repeat this operation to the point of cooking that you liked.
To keep the oil in my right grade without having to repeat the process each time to bring it back up to temperature, it would be appropriate to use a plate induction, but do not worry turn out well even with a simple cooking thermometer.
When ready remove the fish oil and dab gently lay on Mesciu you've drained, season with perfumed oil, add a little celery, pour a little hot broth of Mesciu, add pepper and serve!

Series Number Vages 7.0

Mesciu ..


Mesciùa che in dialetto ligure significa mescolata,è una buonissima zuppa spezina composta da legumi e cereali.
Si racconta che le mogli dei lavoratori portuali,i giorni dell'arrivo in porto di navi che trasportavano granaglie correvano per raccogliere tutto ciò che cadeva dai sacchi e con quel poco che avevano raccimolato prepraravano questa buonissima minestra.
Grano, ceci ,fagioli cannellini e alle volte anche grano saraceno,un giro di olio ligure a crudo, pepe macinato fresco e la magia sarà nel vostro piatto ;-)



Tomorrow I will be once again in Liguria, this time not for pleasure but for work and thank

THEIR

hospitality, I decided to post this recipe.
If you do not even know this school do yourself a stroll through their site and take a 'look at their courses, are so many! Faren
I wanted a version a bit more "dry" using fish ..



cooked in cooking oil .. a wonder indeed!
Now I greet you I'll see you next week!

THE Mesciu



100 g di ceci
100 g di cannellini secchi
300 g di farro
olio extravergine d`oliva
sale e pepe

*Brodo di verdure se gradite un sapore più deciso

Mettere a bagno per 12 ore in un recipiente i fagioli cannellini,i ceci e il farro insieme in un altro .Mettete sul fuoco una pentola con sale e portatela a bollore,versate i ceci e il farro.
Dopo mezz'ora in un'altra pentola con acqua salata portet a cottura i fagioli.
Una volta che i fagioli saranno cotti versateli con tuta l'acqua nella pentola dei ceci e farro,fate cuocere insieme per una decina di minuti,servite caldo con olio e pepe.
* Potrete variare usando per la cottura del brodo di verdure,oppure add to the cooking water thyme, garlic and bay leaves or sage.

Mesciu WITH SHELLFISH AND SEPIA JULINNE OF COOKING OIL IN THE GINGER

Mesciu cooked and drained (keep some stock in hot) Prawns



cuttlefish (cut julienne), Fresh ginger





orange thyme celery (cut into julinne end end)

Extra virgin

Mesciu Once the broth is ready leave it in the last school.
add the oil in a saucepan and bring to 65 ° turn off the heat (use a thermometer) Pour the fish, ginger, thyme and celery, Once the oil is cold, repeat this operation to the point of cooking that you liked.
To keep the oil in my right grade without having to repeat the process each time to bring it back up to temperature, it would be appropriate to use a plate induction, but do not worry turn out well even with a simple cooking thermometer.
When ready remove the fish oil and dab gently lay on Mesciu you've drained, season with perfumed oil, add a little celery, pour a little hot broth of Mesciu, add pepper and serve!

Cervical Mucus Gushed Out One Week Before Period

crazy crazy ..


Well this water it is in truth a little, but not so so if we think of Bouillabaisse, a typical fish soup from Marseilles ..
Water mad typical Neapolitan preparation for cooking fish is a recipe for a disarming ease, but of absolute goodness
;-) I found the market a fresh and beautiful diamond, and the initial idea was just to cook it all ' crazy water.
But once I returned home I found a package in the kitchen, I support my Pescioni, open e.. Zafffffff an indescribable scent, spices spices spices and again, all of them coming from the UAE and the author of this expedition could not that being a

'Araba Felice ;-))

.
A small glass amphora has immediately attracted my attention, I knew what it contained, Saffron, was a moment .. will know for sure just tell me if it is not capiato to you to use this mindset, to a product that "if it is not surely know a little Italian! !! " ;-) It happened to me several times, but in this case I had to totally change my mind, perfumed and fragrant, very good good good, thanks Stephen! Anyway
Diamond spectacular fragrant saffron, it was a moment I immediately thought of some crazy water pistil scented goodness you know?
Then while cleaning the fish fillet with tomatoes, I thought about what I found online about this ancient recipe, add some whole tomatoes, others no onion, some cooking in the oven and who will add some white wine, wine I do not know when I read because I thought Saffron Pernod + = Siiiiiiiiii ;-)) But glad I thought "why not use water like crazy broth? ?
And the ravioli arrived alone!
I thought of the crazy water cook the turbot Perondi and saffron, then use the pulp scented and flavored as a filling for ravioli, which I then served so ;-)) Result
really fantastic!

RAVIOLI WITH SAFFRON AND CRAZY WATER ROMBO PERNOD



For ravioli

Sfglia 400 g 00 flour 4 eggs Filling



the pulp of a diamond

Dill (blanched in boiling water)

1 potato (steamed)

Grana Padano



salt fish soup Cook the ravioli

For water crazy

cuttings roar

10 peeled tomatoes (I used the Piccadilly) hold it by one half

saffron pistils

a glass of Pernod

1 shallot

1 clove of garlic Extra virgin



Clean and fillet turbot keep from waste.
Finely chopped dill with the flesh of the turbot and potatoes, add the breadcrumbs add salt to keep cool.
now preparing the dough with flour and eggs, you rest for half an hour then roll the dough and cut out the shape on each quandrato put a bit of filling. Prepare now
crazy water in a pan add some oil and a clove of garlic, shallot split in two, remove from the pan once browned, add the scraps of brown diamond blend well with the Pernod, add the tomatoes Pour hot water with saffron and cook for about 35 minutes, skimming often, once the emergency passed through a sieve without crushing, put clean water in a saucepan bring to a boil add the other tomatoes off and keep warm.
Cook the dumplings in fish broth drain, put a little water crazy in every dish, add the ravioli and serve!

Cervical Mucus Gushed Out One Week Before Period

crazy crazy ..


Well this water it is in truth a little, but not so so if we think of Bouillabaisse, a typical fish soup from Marseilles ..
Water mad typical Neapolitan preparation for cooking fish is a recipe for a disarming ease, but of absolute goodness
;-) I found the market a fresh and beautiful diamond, and the initial idea was just to cook it all ' crazy water.
But once I returned home I found a package in the kitchen, I support my Pescioni, open e.. Zafffffff an indescribable scent, spices spices spices and again, all of them coming from the UAE and the author of this expedition could not that being a

'Araba Felice ;-))

.
A small glass amphora has immediately attracted my attention, I knew what it contained, Saffron, was a moment .. will know for sure just tell me if it is not capiato to you to use this mindset, to a product that "if it is not surely know a little Italian! !! " ;-) It happened to me several times, but in this case I had to totally change my mind, perfumed and fragrant, very good good good, thanks Stephen! Anyway
Diamond spectacular fragrant saffron, it was a moment I immediately thought of some crazy water pistil scented goodness you know?
Then while cleaning the fish fillet with tomatoes, I thought about what I found online about this ancient recipe, add some whole tomatoes, others no onion, some cooking in the oven and who will add some white wine, wine I do not know when I read because I thought Saffron Pernod + = Siiiiiiiiii ;-)) But glad I thought "why not use water like crazy broth? ?
And the ravioli arrived alone!
I thought of the crazy water cook the turbot Perondi and saffron, then use the pulp scented and flavored as a filling for ravioli, which I then served so ;-)) Result
really fantastic!

RAVIOLI WITH SAFFRON AND CRAZY WATER ROMBO PERNOD



For ravioli

Sfglia 400 g 00 flour 4 eggs Filling



the pulp of a diamond

Dill (blanched in boiling water)

1 potato (steamed)

Grana Padano



salt fish soup Cook the ravioli

For water crazy

cuttings roar

10 peeled tomatoes (I used the Piccadilly) hold it by one half

saffron pistils

a glass of Pernod

1 shallot

1 clove of garlic Extra virgin



Clean and fillet turbot keep from waste.
Finely chopped dill with the flesh of the turbot and potatoes, add the breadcrumbs add salt to keep cool.
now preparing the dough with flour and eggs, you rest for half an hour then roll the dough and cut out the shape on each quandrato put a bit of filling. Prepare now
crazy water in a pan add some oil and a clove of garlic, shallot split in two, remove from the pan once browned, add the scraps of brown diamond blend well with the Pernod, add the tomatoes Pour hot water with saffron and cook for about 35 minutes, skimming often, once the emergency passed through a sieve without crushing, put clean water in a saucepan bring to a boil add the other tomatoes off and keep warm.
Cook the dumplings in fish broth drain, put a little water crazy in every dish, add the ravioli and serve!

Wedding Guest Seating Arrangements Board

Katmer, Hashasli passing by .. ;-)) Mushrooms


Now why the passion for the turkish bread is well known and the more I discover new, more apassiono.Anche me this recipe is part of Turkish cuisine, but if you find a ride on the Internet that between Katmer (remember?) Borek are Turks, the kadi and the r'zzat Mhajebs M'semmen & North African cuisine, Hashasli (the recipe for today) the famous Baklava, there's really little difference.
dough made of water, flour, almost always senza uova ,poco lievito,tirato molto sottile,spennellato o imbevuto di sciroppo al miele per le preparazioni dolci,sfogliato generalmente per le salate,ma tutti indistintamente buonissimi e non difficili da preparare.
Oggi vi parlo delle Hashasli,con lo stesso impasto si preparano le due versioni dolce e salata,per capire meglio il passaggio su come arrotolare la pasta guardate

QUI

è spiegato davvero bene ;-)

Versione dolce..



Si prepara l'impasto e si tira molto sottilmente..



Si spennella di burro e si versano i semi di papavero..



Si piega a metà..



Poi con le dita si sposta la pasta in avanti in modo da ottenere questo (guardate il lik e capirete meglio ;-)) )



Prendete ora la pasta e iniziate ad arrotolarla su se stessa in modo da formare un torciglione che piegherete a metà..



Arrotolatelo dando questa forma..



Si spennella di burro si lascia riposare si cuoce in forno a 200° una volta cotto si ricopre di miele caldo.



La versione salata..



Roll out the dough very thin, stuff it at will roll ..



Turn it on himself ..



With a rolling pin roll it out but not too much ..



This is baked in a pan with a little oil is ready when browned and crispy.

HASHASLI




400 gr white flour 300 g semolina
end (I used the Senator)

150 grams of warm water

150

milk 3 tablespoons 1 teaspoon oil

di sale

1 cucchiaino di zucchero

2 cucchiani di lievito di birra

1 uovo

Impastate tutto aggiungendo i liquidi poco alla volta,dovrte ottenere un impasto liscio e morbido,mettet a riposare per un'oretta circa.
Formate poi tante palline (circa 10) iniziate a stenderle con il mattarello spennelate ogni cerchio con olio e buro sciolti in parti uguali,versate sopra miele e semi di papavero se li volete dolci,altrimenti farciteli come più vi piace se li volete salati,chiudete spennellate con un pò di olio e burro e cuocete,i dolci in forno a 200# fino a doratura i salati in padella con un filo di olio!