Thank Email For Interview

interactive experiment n 7

And here I am in my seventh experiment interactively with cuochine soFeminine
I love these experiments, I find it nice to be connected while you cook together
Today we made a soufflé with asparagus.

The teacher who conducted the orchestra "Stellaifornelli"
attended besides me and her:
- lareggiadeigatti
- xxvictoriaxx
- alice4161
- dau57
- puffin72
- mirta581
- mammapescioli
- Quarona




The compound of asparagus smoothie and put into the pot boiled over a minute clear as they are assembled together to the mixture.
Stencils ready to be fired

Highlights of the molds, well buttered and sprinkled with parmesan cheese, ready to pick up a delicious mixture on the bottom instead of the goat (in supermarkets unavailable in my country) I put a star of cheese cake

Look in the oven as swell, a marvel

The recipe is chosen by stellaifornelli Iviano Ravasio

The ingredients are: starch 15 g


350 120 g fresh asparagus

egg whites 100 grams goat

thyme chives salt

curry

for molds

50 g butter 40 g grated Parmesan cheese



Procedure: Clean the asparagus

, Privatel tail harder, peel and cook in boiling salted water and drain.
Cut into slices and put them in a blender, along with the thyme, chives and a pinch of salt and pepper.
Whisk until mixture is well blended (weighing 200 grams).
United asparagus to shake the starch (mixed in a glass with an inch of cold water) and stirring bring to boil.
Beat the egg whites with a pinch of salt, add them to the asparagus mixture is still hot.
Butter the molds and sprinkle with grated Parmesan cheese, place a slice of goat cheese on the bottom of each.
Fill the molds with the mixture of asparagus, balance them with a spatula and clean up the board.
Sprinkle with a little curry.
Bake the souffle in a preheated oven at 180 for 10-15 minutes depending ventilated.

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further proof washers

again defeated by the senseless Rosette!
I do not know how many recipes I tried, but nienteeeeeee!
The fantastic rosette tip I really do not fails.



This is the newly formed rosette, as you can see from the picture the dough very elastic and full of bubbles was hopeful, but when cooking something did not work, have swelled a little, so no hole .

Here they are freshly baked, with a nice fragrant smell of good bread!

Under the inside with a nice soft bread stuffed!

This is the recipe was taken on the network, I am sorry but I do not remember who the author .

For the biga

0 150 grams of flour 150 grams of water at room temperature 10
GR yeast
BIGA PREPARATION OF WORKING ALL THE INGREDIENTS TO EARN and 24 hours in a bowl covered with
FILM FOR MIXING
FLOUR 600 GR 320 GR 0
ABOUT WATER AT ROOM TEMPERATURE OF 25 GR
BARLEY MALT POWDER
2 teaspoons of salt


ENFORCEMENT
In a large bowl place the flour mixed with 600 g of malt and salt, make a hole in the center and pour in the cart experience. Begin to mix with the gradual addition of 'water until dough is firm and elastic. Turn out the dough on a table floured surface and begin to knead for fifteen minutes without stopping. After the interval, let the dough rest for 30 minutes covered with a cloth slightly dampened.
Take the dough, knead for about ten minutes, cover again with the damp cloth, let rest for 30 minutes.
Take the dough, knead for about 20 minutes from knocking him down at least twelve to thirteen times on the work surface.
Store it in the bowl and let rest for 3 hours, covered with plastic wrap. Doubled in volume, but not before the 3 hours required, remove it from the bowl roll it out, cut the puff pastry cup with a circular (I did 13 sheets) about high 1 cm
the sfogliette Spray with water and allow to rest for 30 minutes. Meanwhile, preheat the oven to 250 degrees, take the sheets to shape. Spray and bake immediately, taking care to spray the rolls with water every 2 / 3 minutes for the first 15 minutes of cooking. After the initial time, lower the temperature to 180 degrees and continue cooking, without steam, until you have taken a beautiful blonde color. Remove from oven and cool them on the rolls of a grateful

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sliced \u200b\u200bbread mold

Wowwwwwwwww forumina thanks to Alf finally have the mold to make my sandwich loaf
for months was that I wanted to buy this mold, personal problems then I stopped searching the web.

Alf days ago I wrote about that I could not find this mold eeeeee,

shortly after, I got a sweet miciovolante MP, was the link to order this wonder

Look good: It looks like it or not a box for the ashes? Ah ah ah

When he came home my husband was in the evening on my return told me: "Mari is this thing" I said, "the litter box to put the ashes on the Internet was then offer a I bought "

He has not opened his mouth.

Yesterday afternoon, when he saw that I put in the dough in my bread has a nice smile.

Girls look is wonderful!

Now I have to find some tool to make the slices all the same, unfortunately, the 'slicer I have is small it breaks the bread at the center

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Bibs

These bibs are made to two wonderful children


This is for little Gabriel

These two, a girl named Valeria

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The Last Dance Across the Bridge

There is a bridge of a legend Sonny Rollins, where he says that he went at night to practice with the saxophone, in these long conversations with the music in his concerts offer, backed by colleagues superfine or in perfect solitude.

But I still alive the image of the man in black suit, "shaved like a monk", which takes the stage for three quarters of an hour without simply blowing a few notes below, the texture of Max Roach and a bass when I forget the name.

was 64 or 65, not played much jazz in Milan, and Sonny Rollins missing for some time, even from the international scene, so he left open all expectations, but no one was angry, that respect for an artist who is very simplistic to define.

addition, the sextet of Max Roach had worked wonders in the first part of music we had been, you could easily think up an honest lack of arguments, or the mood to expose them.

Work on Sonny Rollins I've always had in mind, I made several sketches, with this oil pastel is the most complete, maybe I'll make a painting.

Stretching and scraping and ristendeno the crayon, you get an effect of veiling and division together that should be studied and refined to give greater consistency to work, and you can influence color, too determined, crayons.