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