Roots Are Lighter Than Rest Of Hair

..


Even China, is known as coriander.
The fruits are used as a spice, they perfume more delicate than the fresh leaves that not all pleasant to the palate. I took inspiration from

THIS

beautiful post of CIB to post a thing on my mind for some time to prepare.
This is not my invention, but a preparation of Hazor and A. C. Lienard two food engineers who have written un libro sulla cucina molecolare.
Questa non ricetta ;-) è una cosa davvero furbina e utilissima .
Se avrete l'accortezza di far asciugare molto bene i mix scelti per le vostre preparazioni,si conserveranno senza problemi per tutto l'inverno mantenendo sapori e colori.
Con la disidratazione il Coriandolo perderà un pò del suo gusto amarognolo e di sicuro piacerà anche ai palati meno abituati al suo sapore ;-)
Ho voluto preparare altre combianzioni oltre a quello con il Coriandolo,potrete davvero sbizzarirvi in mille combinazioni,io vi presento queste 3 mi piacerebbe vedere le vostre ;-)
Potrete aggiungere anche la frutta,i tempi di disidratazione variano a seconda dell'umidità dell'alimento,sul libro I had read that the olives were dehydrated for 3 hours, my obviously less humid were ready after only 45 minutes, 20 for Coriander, 30 for lemons, so I advise you to check the touch.
can be used in addition to meat, fish, salads, cold pasta and rice, sauces, etc. ..
A good supply for winter when it's dark your jar still smells of summer ;-)) I have prepared this
peel tomatoes and peppers, basil, chives, thyme, orange, lemon, red onion , garlic ..



this with pumpkin seeds, almonds tenderloin, cranberry, lemon, roasted sesame seeds, garlic, parsley, black olives ..


Of course if you really do not like using coriander and parsley, I recommend that if you use products already passing cmq dried in the oven, see, for example, cranberry almond or threads, for the doses regulator to your taste!
CIBBBBBBBBBBBB all for you!


JAPANESE PARSLEY WITH LEMON GARLIC OLIVE



fresh coriander (parsley)

Lemon (peel only)



black olives, fresh garlic

Slice fresh garlic, minced lemon peel, chopped picolissimi also reduce olive.Mettete each food on a piece of baking paper, put it all to dehydrate at 100 ° or more.
Clean the coriander leaves just taking that left whole, do you put on the paper dehydrate in the oven.
As I wrote above control everything after the first half hour, taking away what you feel ready and leaving the rest in the oven until dehydration has taken place, preserved in glass jars away from moisture.

Roots Are Lighter Than Rest Of Hair

..


Even China, is known as coriander.
The fruits are used as a spice, they perfume more delicate than the fresh leaves that not all pleasant to the palate. I took inspiration from

THIS

beautiful post of CIB to post a thing on my mind for some time to prepare.
This is not my invention, but a preparation of Hazor and A. C. Lienard two food engineers who have written un libro sulla cucina molecolare.
Questa non ricetta ;-) è una cosa davvero furbina e utilissima .
Se avrete l'accortezza di far asciugare molto bene i mix scelti per le vostre preparazioni,si conserveranno senza problemi per tutto l'inverno mantenendo sapori e colori.
Con la disidratazione il Coriandolo perderà un pò del suo gusto amarognolo e di sicuro piacerà anche ai palati meno abituati al suo sapore ;-)
Ho voluto preparare altre combianzioni oltre a quello con il Coriandolo,potrete davvero sbizzarirvi in mille combinazioni,io vi presento queste 3 mi piacerebbe vedere le vostre ;-)
Potrete aggiungere anche la frutta,i tempi di disidratazione variano a seconda dell'umidità dell'alimento,sul libro I had read that the olives were dehydrated for 3 hours, my obviously less humid were ready after only 45 minutes, 20 for Coriander, 30 for lemons, so I advise you to check the touch.
can be used in addition to meat, fish, salads, cold pasta and rice, sauces, etc. ..
A good supply for winter when it's dark your jar still smells of summer ;-)) I have prepared this
peel tomatoes and peppers, basil, chives, thyme, orange, lemon, red onion , garlic ..



this with pumpkin seeds, almonds tenderloin, cranberry, lemon, roasted sesame seeds, garlic, parsley, black olives ..


Of course if you really do not like using coriander and parsley, I recommend that if you use products already passing cmq dried in the oven, see, for example, cranberry almond or threads, for the doses regulator to your taste!
CIBBBBBBBBBBBB all for you!


JAPANESE PARSLEY WITH LEMON GARLIC OLIVE



fresh coriander (parsley)

Lemon (peel only)



black olives, fresh garlic

Slice fresh garlic, minced lemon peel, chopped picolissimi also reduce olive.Mettete each food on a piece of baking paper, put it all to dehydrate at 100 ° or more.
Clean the coriander leaves just taking that left whole, do you put on the paper dehydrate in the oven.
As I wrote above control everything after the first half hour, taking away what you feel ready and leaving the rest in the oven until dehydration has taken place, preserved in glass jars away from moisture.

High Cervix When In Period

pull me in heaven .. Yorkshire Pudding ..


Yes, because this little dessert is really a cloud.
do not have much time lately to cook, I scheduled several jobs that leave little room for me.
But since I can do a trick missed a meal lately I often go to trap
;-) I love it, but if I could draw off everything in the house is allowed only for the desserts, as foams, creams ecc.ecc.non are particularly popular, kitchen more "real" short
;-) Have a siphon home can really solve much when the time is pressing.
Today there are almost everywhere, I have bought

HERE

advice for the home user to 0.5 liter. PREPARING
sweet or savory, hot or cold there is only spoiled for choice. My
fell on a frothy cream to tiramisu, strawberries with balsamic vinegar syrup and vanilla, nothing new but all I have to say that it is truly spectacular ;-))
If you do not want to use raw egg yolks, just mount them with sugar water bath and use them only when they are very cold. You can serve this dessert
lying on top of cookies, small pastry, puff pastry or small pods so ..



I dusted everything with white chocolate really delicious ;-)





SOFT TIRAMISU WITH STRAWBERRIES IN SYRUP OF VINEGAR BALSAMIC



For the cream

250 gr mascarpone cheese 4 egg



200 grams of fresh cream

80 grams of sugar (if you add 20 grams of pastorizzarete more sugar) Mix all


pour the mixture into the trap loaded with a can shake use. For
"pastorizzazzione" mix together the sugar to the yolks, place the bowl over a water bath fitted with a whisk until the cream velero spoon, let cool then add the remaining ingredients.

to strawberries

500 grams of Strawberries



100 gr water 200 gr sugar 100 gr

balsamic vinegar (more or less according to taste) 1 vanilla bean



a pinch of smoked salt


In a pan make syrup with sugar and water, to cuocere sino a raggiungimento della densitù giusta spegnere il fuoco aggiungere il sale,porre a raffreddare.
Tagliare le fragole a pezzetti aggiungere l'aceto balsamico,aprire la bacca di vaniglia con la punta di un coltello asportare la polpa e aggiungerla allo sciroppo di zucchero ,versarlo sulle fragole.
Assemblare il vostro dolce.

High Cervix When In Period

pull me in heaven .. Yorkshire Pudding ..


Yes, because this little dessert is really a cloud.
do not have much time lately to cook, I scheduled several jobs that leave little room for me.
But since I can do a trick missed a meal lately I often go to trap
;-) I love it, but if I could draw off everything in the house is allowed only for the desserts, as foams, creams ecc.ecc.non are particularly popular, kitchen more "real" short
;-) Have a siphon home can really solve much when the time is pressing.
Today there are almost everywhere, I have bought

HERE

advice for the home user to 0.5 liter. PREPARING
sweet or savory, hot or cold there is only spoiled for choice. My
fell on a frothy cream to tiramisu, strawberries with balsamic vinegar syrup and vanilla, nothing new but all I have to say that it is truly spectacular ;-))
If you do not want to use raw egg yolks, just mount them with sugar water bath and use them only when they are very cold. You can serve this dessert
lying on top of cookies, small pastry, puff pastry or small pods so ..



I dusted everything with white chocolate really delicious ;-)





SOFT TIRAMISU WITH STRAWBERRIES IN SYRUP OF VINEGAR BALSAMIC



For the cream

250 gr mascarpone cheese 4 egg



200 grams of fresh cream

80 grams of sugar (if you add 20 grams of pastorizzarete more sugar) Mix all


pour the mixture into the trap loaded with a can shake use. For
"pastorizzazzione" mix together the sugar to the yolks, place the bowl over a water bath fitted with a whisk until the cream velero spoon, let cool then add the remaining ingredients.

to strawberries

500 grams of Strawberries



100 gr water 200 gr sugar 100 gr

balsamic vinegar (more or less according to taste) 1 vanilla bean



a pinch of smoked salt


In a pan make syrup with sugar and water, to cuocere sino a raggiungimento della densitù giusta spegnere il fuoco aggiungere il sale,porre a raffreddare.
Tagliare le fragole a pezzetti aggiungere l'aceto balsamico,aprire la bacca di vaniglia con la punta di un coltello asportare la polpa e aggiungerla allo sciroppo di zucchero ,versarlo sulle fragole.
Assemblare il vostro dolce.

Beastman Song Cky Mediafire Rar

baskets to eat ;-))


Gli inglesi lo usano come contorno in verità sono più usati come contenitore di intingoli quando preparano il roastbeef ,l'arrosto della domenica ecc..ecc.
Io trovo che siano davvero carini da servire anche con altro,con del formaggio in questo caso..



oppure vuoti da portare a picnic at a barbecue to fill as desired with lettuce, tomatoes, etc. .. you can just close them in an airtight container to keep them fresh until ready to use, does not suffer anything ;-))



or in the classic way of roast beef with the sauce which will be placed inside each Yorkshire so ..




tricks for you to form a nice hole that will then allow you to stuff them as you like are two, the right consistency of batter and the warmth with which you are going to cook them.
Most important is heat, you should use a muffin mold in which pour 3 teaspoons of oil for each form, put it all in a cold oven and raise the temperature up to leave it until they hear "sizzle" the oil inside the forms at this point you should not proceed very quickly to bring down the temperature too your mold, once ready put your dough in a mixing bowl in order to facilitate this step, pour a little batter into each form must be less than half because I recommend will grow much, do everything very quickly put it back in oven until cooked ..



I after 10 minutes of cooking, check that the holes are formed in some cases I used a wooden cucchaio to lower a center of the little ones a bit too plump
;-) Once cooked and cool if you just do not use them immediately store them in an airtight container stored in the refrigerator.
The recipe is really a disarming ease try them because they are really delicious!
This should be a recipe for J. Oliver!


Yorkshire Pudding



125 grams of flour 00



3 eggs 285 ml milk salt



peanut oil

Blend all ingredients together put the batter in the fridge for 40 minutes. Turn on the oven and place
once the pan with the oil already paid in any form, bring everything to the max temperature, a time oil will begin to sizzle pour the batter (I recommend less than half) for 15 minutes, then cook for 5 more by lowering the temperature (160 ° approximately).
not Parite the oven for the first 10/15 minutes.

Beastman Song Cky Mediafire Rar

baskets to eat ;-))


Gli inglesi lo usano come contorno in verità sono più usati come contenitore di intingoli quando preparano il roastbeef ,l'arrosto della domenica ecc..ecc.
Io trovo che siano davvero carini da servire anche con altro,con del formaggio in questo caso..



oppure vuoti da portare a picnic at a barbecue to fill as desired with lettuce, tomatoes, etc. .. you can just close them in an airtight container to keep them fresh until ready to use, does not suffer anything ;-))



or in the classic way of roast beef with the sauce which will be placed inside each Yorkshire so ..




tricks for you to form a nice hole that will then allow you to stuff them as you like are two, the right consistency of batter and the warmth with which you are going to cook them.
Most important is heat, you should use a muffin mold in which pour 3 teaspoons of oil for each form, put it all in a cold oven and raise the temperature up to leave it until they hear "sizzle" the oil inside the forms at this point you should not proceed very quickly to bring down the temperature too your mold, once ready put your dough in a mixing bowl in order to facilitate this step, pour a little batter into each form must be less than half because I recommend will grow much, do everything very quickly put it back in oven until cooked ..



I after 10 minutes of cooking, check that the holes are formed in some cases I used a wooden cucchaio to lower a center of the little ones a bit too plump
;-) Once cooked and cool if you just do not use them immediately store them in an airtight container stored in the refrigerator.
The recipe is really a disarming ease try them because they are really delicious!
This should be a recipe for J. Oliver!


Yorkshire Pudding



125 grams of flour 00



3 eggs 285 ml milk salt



peanut oil

Blend all ingredients together put the batter in the fridge for 40 minutes. Turn on the oven and place
once the pan with the oil already paid in any form, bring everything to the max temperature, a time oil will begin to sizzle pour the batter (I recommend less than half) for 15 minutes, then cook for 5 more by lowering the temperature (160 ° approximately).
not Parite the oven for the first 10/15 minutes.

Ion Brease Not Turn On

Tonnarelli!


I Tonnarelli in Lazio, Abruzzo Maccheroni alla chitarra ;-)
Spaghettoni as wide noodles but with much greater depth.
The dough is made with flour and 00 eggs for a long time then you work with a rolling pin that you pull the sheets are then passed on guitar ..



The trick to this step is not to sweat in your hand fabrication of the sheet even if you work the dough in KW then continue for at least twenty minutes working by hand, you will find that it will be much easier to roll out the dough and slip Tonnarelli away more easily from the strings ;-)



I received a gift of frozen artichoke hearts that were a show, I've made fried and crunchy were really delicious.
I prepared a sauce of fish and its background, dressed in the Tonnarelli served with artichoke hearts, very good indeed!
I've always been reluctant in the use of frozen artichoke hearts, I must say that I've changed my mind. Good
really comfortable and very versatile, I used them for an appetizer that I will publish later.
If you find them I suggest you try them.


Tonnarella ragout monkfish and crispy artichokes






For the dough 300 g flour 00

100 grams of wheat semolina flour 4 eggs



salt



Artichoke Hearts frozen food (steamed rolled in wheat flour and fried)

1

monkfish confit tomatoes peeled

bottom (with cutouts of fish)

1 rib di sedano

1 scalogno

1 carota

4/5 pomodori maturi

1 spicchio di aglio

vino bianco


Preparare la pasta e mettere da parte.
Con i ritagli della pescatrice preparare il fondo. In una pentola far rorolare a fuoco alto le verdure( no aglio) insieme ai ritagli ,sfumare con vino bianco aggiungere i pomodori tagliati a pezzi coprire tutto a filo con acqua fredda,schiumare e ridurre il tutto a metà.
Tagliare a piccolo pezzi la polpa del pesce e tenere in fresco.
In una padella far dorare in olio lo spicchio di aglio ,aggiungere il fondo di pescatrice e ridurre tutto in una salsa vellutata.Tagliare i pomodori confit in una concassè aggiungerli at the bottom to keep them on low heat, cook the pasta drain only add to the fund now pour the fish fry for 2 minutes the fish will cook with the heat of the pasta.
Serve in the artichoke hearts, bring us little brown, you might firggerli while pasta is cooking!

Ion Brease Not Turn On

Tonnarelli!


I Tonnarelli in Lazio, Abruzzo Maccheroni alla chitarra ;-)
Spaghettoni as wide noodles but with much greater depth.
The dough is made with flour and 00 eggs for a long time then you work with a rolling pin that you pull the sheets are then passed on guitar ..



The trick to this step is not to sweat in your hand fabrication of the sheet even if you work the dough in KW then continue for at least twenty minutes working by hand, you will find that it will be much easier to roll out the dough and slip Tonnarelli away more easily from the strings ;-)



I received a gift of frozen artichoke hearts that were a show, I've made fried and crunchy were really delicious.
I prepared a sauce of fish and its background, dressed in the Tonnarelli served with artichoke hearts, very good indeed!
I've always been reluctant in the use of frozen artichoke hearts, I must say that I've changed my mind. Good
really comfortable and very versatile, I used them for an appetizer that I will publish later.
If you find them I suggest you try them.


Tonnarella ragout monkfish and crispy artichokes






For the dough 300 g flour 00

100 grams of wheat semolina flour 4 eggs



salt



Artichoke Hearts frozen food (steamed rolled in wheat flour and fried)

1

monkfish confit tomatoes peeled

bottom (with cutouts of fish)

1 rib di sedano

1 scalogno

1 carota

4/5 pomodori maturi

1 spicchio di aglio

vino bianco


Preparare la pasta e mettere da parte.
Con i ritagli della pescatrice preparare il fondo. In una pentola far rorolare a fuoco alto le verdure( no aglio) insieme ai ritagli ,sfumare con vino bianco aggiungere i pomodori tagliati a pezzi coprire tutto a filo con acqua fredda,schiumare e ridurre il tutto a metà.
Tagliare a piccolo pezzi la polpa del pesce e tenere in fresco.
In una padella far dorare in olio lo spicchio di aglio ,aggiungere il fondo di pescatrice e ridurre tutto in una salsa vellutata.Tagliare i pomodori confit in una concassè aggiungerli at the bottom to keep them on low heat, cook the pasta drain only add to the fund now pour the fish fry for 2 minutes the fish will cook with the heat of the pasta.
Serve in the artichoke hearts, bring us little brown, you might firggerli while pasta is cooking!

How Much Snow For Flight To Cancel

something cool ..



who has never made a cheese cake? I
with this twice in my life ;-)
The occasion, the birthday of my better half!
On the web there are thousands of recipes, this maybe a little bit different for the presence of Speculoos and a glossy glaze, but it looked like a polished mirror ;-) even after days.
Recipe Glaze is an Australian chef can not remember the name ;-( (
very useful for other covers!
The rest of my meal
;-) I also did lots of small portions ..



I used half balls of silicone size small ..





Although not absolutely love eating this kind of sweet I must say I was really really good if you want to try this recipe ;-))


CHEESE CAKE WITH CHOCOLATE GLAZE AND Speculoos




250 g Speculoos

50 g of hazelnut flour

120 gr melted butter

Go all the mixer to line a mold (or molds) with the mixture by placing it right on the edge. Put in refrigerator.

For the filling 750 gr

Philadelphia

200 ml cream 3 eggs lightly mounted



150 grams of sugar

Beat eggs with sugar, the mixture should be nice foamy in a bowl mix well to Philadelphia, the two compounds mix add the whipped cream, pour everything into the IMAST biscuit bake at 160 degrees for one hour.

gloss glaze

For the sauce ..

60 grams of cocoa



200 ml water 120 g sugar 25 g butter



Combine water and sugar in a saucepan, bring to the boil, remove from heat add butter, take a moment to Part

For Glacée chocolate

300 grams of dark Ciccolo



240 ml cream with chocolate sauce (the one above)

Put into a saucepan heat the cream without taking a boil, remove from heat add the chopped chocolate, when all the chocolate has melted add the chocolate sauce, filtered and used. Once
freda rassoderà you much but will continue to be very bright. If you can reuse it by making advances
dissolve in a water bath.

How Much Snow For Flight To Cancel

something cool ..



who has never made a cheese cake? I
with this twice in my life ;-)
The occasion, the birthday of my better half!
On the web there are thousands of recipes, this maybe a little bit different for the presence of Speculoos and a glossy glaze, but it looked like a polished mirror ;-) even after days.
Recipe Glaze is an Australian chef can not remember the name ;-( (
very useful for other covers!
The rest of my meal
;-) I also did lots of small portions ..



I used half balls of silicone size small ..





Although not absolutely love eating this kind of sweet I must say I was really really good if you want to try this recipe ;-))


CHEESE CAKE WITH CHOCOLATE GLAZE AND Speculoos




250 g Speculoos

50 g of hazelnut flour

120 gr melted butter

Go all the mixer to line a mold (or molds) with the mixture by placing it right on the edge. Put in refrigerator.

For the filling 750 gr

Philadelphia

200 ml cream 3 eggs lightly mounted



150 grams of sugar

Beat eggs with sugar, the mixture should be nice foamy in a bowl mix well to Philadelphia, the two compounds mix add the whipped cream, pour everything into the IMAST biscuit bake at 160 degrees for one hour.

gloss glaze

For the sauce ..

60 grams of cocoa



200 ml water 120 g sugar 25 g butter



Combine water and sugar in a saucepan, bring to the boil, remove from heat add butter, take a moment to Part

For Glacée chocolate

300 grams of dark Ciccolo



240 ml cream with chocolate sauce (the one above)

Put into a saucepan heat the cream without taking a boil, remove from heat add the chopped chocolate, when all the chocolate has melted add the chocolate sauce, filtered and used. Once
freda rassoderà you much but will continue to be very bright. If you can reuse it by making advances
dissolve in a water bath.