Sunday, January 30, 2011

Response Card Wording Espanol

Milan to eat

Parco Sempione
green and brown
in my city
put on the vibro
read a good book
I try a little 'relaxation
[ Parco Sempione - Elio e le Storie Tese]


While search engines in patios are query "aspic "" how to prepare an aspic " aspic recipes "" What the hell is an aspic " aspic this unknown" and so on ... our heroine gives you a small taste of his last trip .

Introduction, apology and clarification. The trip was a business trip, as always, for something with which to organize bloggers Milan would result in nothing short of impossible. Maybe another time, more calmly.

This time our heroine was a few days in Milan Without dinner social (mah!) but with the brave Giuseppe who daily sent via email suggestions on where to spend the evening and that our brave missionaries followed with confidence typical of someone who knows it can trust . Tips, however, that it was not always possible to follow because, obviously , the premises were well worth a visit for our missionaries do not fit ...


For this post we decided to do a dinner virtual tour " taking three of the many dishes eaten. And if you want to drink a pint of beer for € 3, take a Skip to Maga Furla (Giuseppe's suggestion) ;-)

Lardo with honey and polenta
(restaurant Amarcord , Giuseppe's suggestion)


steak and risotto alla Milanese
(Castle restaurant)

Meneghina
(restaurant Al Borgo )
Look at me!

Response Card Wording Espanol

Milan to eat

Parco Sempione
green and brown
in my city
put on the vibro
read a good book
I try a little 'relaxation
[ Parco Sempione - Elio e le Storie Tese]


While search engines in patios are query "aspic "" how to prepare an aspic " aspic recipes "" What the hell is an aspic " aspic this unknown" and so on ... our heroine gives you a small taste of his last trip .

Introduction, apology and clarification. The trip was a business trip, as always, for something with which to organize bloggers Milan would result in nothing short of impossible. Maybe another time, more calmly.

This time our heroine was a few days in Milan Without dinner social (mah!) but with the brave Giuseppe who daily sent via email suggestions on where to spend the evening and that our brave missionaries followed with confidence typical of someone who knows it can trust . Tips, however, that it was not always possible to follow because, obviously , the premises were well worth a visit for our missionaries do not fit ...


For this post we decided to do a dinner virtual tour " taking three of the many dishes eaten. And if you want to drink a pint of beer for € 3, take a Skip to Maga Furla (Giuseppe's suggestion) ;-)

Lardo with honey and polenta
(restaurant Amarcord , Giuseppe's suggestion)


steak and risotto alla Milanese
(Castle restaurant)

Meneghina
(restaurant Al Borgo )
Look at me!

Saturday, January 29, 2011

Template Film Treatment

crumble berry muffins

I am passionate to crumble, I love them and are sincerely
easy to make and very fast. This
'with the berries, but there are apples hazelnuts.

INGREDIENTS
treat type 2 apples
a bag of frozen berries in season, fresh ones

g. 80 gr chopped hazelnuts
.
butter 80 gr. 50th sugar
a glass of cognac or brandy for the crumbs

gr.125
gr.125 butter brown sugar flour
gr.160 00

Melt the butter and sugar

throw apples diced

fry over high heat and deglaze with cognac sprinkle with cinnamon.


add the chopped hazelnuts

and add the berries already 'thawed


Put the mixture into a buttered baking dish.

prepare the crumbs, remove a bit 'before the butter from the refrigerator.

In a bowl place the flour, brown sugar and flour. Mix all
'starts with a wooden spoon

then crumble the mixture with your fingers
Put the crumbs over the mixture and bake
in a preheated oven at 180 degrees for 30 minutes.



Serve warm, perhaps with whipped cream, no sugar.

GOOD TASTING
ANTONELLA

Template Film Treatment

crumble berry muffins

I am passionate to crumble, I love them and are sincerely
easy to make and very fast. This
'with the berries, but there are apples hazelnuts.

INGREDIENTS
treat type 2 apples
a bag of frozen berries in season, fresh ones

g. 80 gr chopped hazelnuts
.
butter 80 gr. 50th sugar
a glass of cognac or brandy for the crumbs

gr.125
gr.125 butter brown sugar flour
gr.160 00

Melt the butter and sugar

throw apples diced

fry over high heat and deglaze with cognac sprinkle with cinnamon.


add the chopped hazelnuts

and add the berries already 'thawed


Put the mixture into a buttered baking dish.

prepare the crumbs, remove a bit 'before the butter from the refrigerator.

In a bowl place the flour, brown sugar and flour. Mix all
'starts with a wooden spoon

then crumble the mixture with your fingers
Put the crumbs over the mixture and bake
in a preheated oven at 180 degrees for 30 minutes.



Serve warm, perhaps with whipped cream, no sugar.

GOOD TASTING
ANTONELLA

Thursday, January 27, 2011

What Is The Best Kind Of Wax To Use?

pan missiao



That 'a sweet bread, mixed with flour and cornmeal yellow 00.
reminds me of my youth, 'when I worked in a bakery
as committed and I was surrounded by these scents. The recipe
me 'was given by my cousin Claudius, who is the baker.

INGREDIENTS

00
gr.250 gr.250 flour yellow corn flour water
ml.250
gr.100 raisins
seed oil

gr sugar 100 gr. 50
yeast salt

PROCEDURE





First boil the water to keep aside some 'persciogliere yeast,
add the corn flour with the' aid of a whip
being careful not to leave any lumps.
Add the yeast dissolved in 'warm water, sugar, salt and 3 tablespoons vegetable oil
.

When you mix all the ingredients add the 'raisins.

Form a ball and put it to rise in a warm place. When will
'doubled in volume in your hands and knead riprendetela

a ball and let it rise for another hour. Av
Place in preheated oven 180 degrees for 35/40 minutes.

Here is the freshly baked bread.
It 's not a sweet, but a sweet bread.
ANTONELLA

What Is The Best Kind Of Wax To Use?

pan missiao



That 'a sweet bread, mixed with flour and cornmeal yellow 00.
reminds me of my youth, 'when I worked in a bakery
as committed and I was surrounded by these scents. The recipe
me 'was given by my cousin Claudius, who is the baker.

INGREDIENTS

00
gr.250 gr.250 flour yellow corn flour water
ml.250
gr.100 raisins
seed oil

gr sugar 100 gr. 50
yeast salt

PROCEDURE





First boil the water to keep aside some 'persciogliere yeast,
add the corn flour with the' aid of a whip
being careful not to leave any lumps.
Add the yeast dissolved in 'warm water, sugar, salt and 3 tablespoons vegetable oil
.

When you mix all the ingredients add the 'raisins.

Form a ball and put it to rise in a warm place. When will
'doubled in volume in your hands and knead riprendetela

a ball and let it rise for another hour. Av
Place in preheated oven 180 degrees for 35/40 minutes.

Here is the freshly baked bread.
It 's not a sweet, but a sweet bread.
ANTONELLA