Knickers Netball School

Good year! The Nativity

Happy New Year to those who support me

Happy New Year to those who love me

Happy New Year to all the people who pass by my blog

Happy New Year all creative

Happy New Year to all the friends that I met recently and with whom I will share much of my time for the implementation of various projects.

Happy New Year to all!

Sapira's Art And Science Of Bedside Diagnosis

DARK CHOCOLATE PIE WITH WARM HEART OF THE 'ORANGE

A fine anno è solito farsi due conti...avendo ricevuto a gennaio scorso il regalo più dolce del mondo (alias Alessandro) credo di non potermi proprio lamentare!
Quindi cosa posso augurarmi ed augurarvi per l'anno che verrà?
Cose semplici ed essenziali:PACE, SERENITA' E JOIE DE VIVRE!!
Buon 2011 in compagnia delle persone che più amate!
Festeggiamo con questo meraviglioso tortino???

Ingredients:

200 gr. dark chocolate

250 gr. butter

160 gr. sugar 4 eggs

60 gr.

flour 1 teaspoon cinnamon

orange peel

Procedure:

Far fondere a bagno maria il cioccolato tritato con 200 gr. di burro, aggiungere poi lo zucchero, amalgamare bene e lasciare raffreddare.

Con l'aiuto dello sbattitore, aggiungere le uova una per volta, la farina e la cannella.

Con il sacco decoratore PEDRINI  

 mettere il composto nel plateau muffin PEDRINI  

ed adagiare le scorze di arancia al centro del cup (with a fork to gently press the rinds from moving to the center of the cake).

Leave to rest in the freezer for 2 hours and then bake at 220 degrees for about 20 minutes (not too much longer to cook otherwise there will be melted chocolate inside).

This cake took part in the contest

of Cranberry of Cappuccino and cornetto , indicating that this is part of my ideal breakfast, because in real life my breakfast instead of milk and coffee are made each time there I want to burn (I hate that damn cream that is created), but on time since burn, while I make breakfast for my little darling ... I can never coordinate that I do it?? (I think in my life has never written such a long time!)
So in addition to burn and create the cream in the meantime I give to eat of Ale, which is obviously First of all, it has also cooled.
summary, I drink milk burnt, cold and cursed with whipped cream! Nooooooooooo! (Exclamation of rage!) I wanted to eat a biscottoooo! oh well .. it will be for the next time!

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COLLABORATION WITH HOME MADE PEDRINI and Nutella!

I'm delighted to announce that I work with

company that designs and produces tools since 1942 tableware and kitchenware, which, thanks to their design and their functionality, have become indispensable tools for millions of consumers in Italy and worldwide.
Here are the products inviatimi

To celebrate with you, and waiting to use these wonderful products, here is the Nutella recipe made by me! It was a bit 'of time in my mind the idea of \u200b\u200bNutella in the house, so I thought that the opportunity for the Christmas gift I could to my friends in the Calandra.

Tra l'altro il procedimento è facilissimo ed il risultato è stato entusiasmante anche se, ad onor del vero, devo dire che Nostra Signora La Nutella rimane insuperabilissima! :D

Ingredienti:

150 gr. di nocciole tritate finemente

200 gr. di cioccolato fondente

100 gr. di cioccolato al latte

100 gr. di zucchero

1 dl di latte intero

90 ml di olio di semi di arachide

1 stecca di vaniglia 

Procedimento:

Tritare le nocciole nel mixer ed aggiungere lo zucchero, il cioccolato al latte e quello fondente.

Quando si saranno amalgamati aggiungere l'olio, il latte, the seeds of vanilla and continue blending.

Bake in a water bath for 30 minutes and transfer to a jar. It keeps in the refrigerator.

Cineplex Southbank - State Of Origin Screenings

patchwork ... Cover

MERRY CHRISTMAS TO ALL! My absence from the blog is justified by the commitment that I have taken in the preparation and assembly of this panel. For several months I am a member of a local association in my country of residence, which is responsible for the dissemination of the various arts of our craft. I attended the Christmas project and the work done is the result of collaboration of many members of the group. GREETINGS!

Thrombosis Deep Veincondition_symptoms

Merry Christmas to all and many PURCEDDRUZZI (Part One)

This year the classic fried Christmas has been made, with its smell of fried remains for a week at home and dark chocolate from sgrattare everywhere. We

Marie 3 (ie, mamy, Aunt Mary and I) are a crazy messy, the kitchen looked like a war field confectionery. There was also the small Ciccino mine who, from time to time, threw a slinguazzata chocolate, how sweet!

take advantage of these sweet Christmas purely to make lots of wishes for Christmas (New Year's than them there I do not why I should be able to write something in the meantime!: D).

I would also like to thank the sweet Cranberry little thought to who sent me beautiful!

But now we start with the recipe!

PURCEDDRUZZI

Ingredients (for 1 kg):

1 kg. flour

250 ml extra virgin olive oil 1

baking

1 orange (juice)

a dry sparkling wine (about a cup, just enough to soften the dough)

2 tablespoons sugar 1 pinch of salt

acacia honey

orange peel

pine nuts

cinnamon cloves

chocolate flakes

Procedure:

Mix flour with baking powder, salt, sugar, orange juice, cinnamon and cloves.

Separately in a frying pan with oil to pull the orange peel and add to the mix.

Then add the sparkling wine to make the dough pliable.

Stenderlo con la macchina della pasta, tagliarlo a strisce e fare i fiochetti.

Per l'altro formato invece dividere l'impasto in tanti filoni di 2-3 cm e tagliarlo a tocchetti, poi farli scivolare su una forchetta schiacciandoli un po' (come gli gnocchi).

Infine friggerli in olio evo, scolarli e passarli nel miele.

Decorarli con pinoli, nocciole chocolate chips and chopped

Prostatitis. More Condition_symptoms

TART with mascarpone and chocolate drops

For the pastry click HERE

For compost

half a tablespoon of cinnamon

100 gr. chocolate chips

1 teaspoon potato starch

250 gr. mascarpone

250 gr. Ricotta

2 egg yolks

1 teaspoon of vanilla extract

200 gr. sugar

With the help of a mixer combine the ricotta, egg yolks, potato starch, vanilla and cinnamon.

Then add the mascarpone cheese and chocolate chips, mix well with a spatula.

Pour into the pan with the pastry that forms the basis and put in the oven, previously heated at 180 °

for 30 minutes.

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This summary is not available. Please click here to view the post.

Fibromyalgia Condition_symptoms

CELIAC DINNER? Here's the Menu CHEZ MOI

tell the truth, I knew very little of CD .. I thought the person who had the disease were confined to starchy foods not to eat! The reality however is different and for those interested please read this brief guide compiled by blogger Simon of glu.fri (click here , the Italian version is under the English!)

I said. . as well as understand what are the restrictions which must submit a celiac and realize how expensive they are gluten-free products (available in pharmacies or supermarkets), the thing that struck me most was the immense fantasy who has this problem, developed to create gluten-free recipes.

I have prepared a menu free of gluten, and celiac dear you're listening (or rather the view ...: D) if you like, we gladly invite chez moi, this is the menu you will find!

PS If, despite the 200 readings, I missed something that has gluten, have pity on me .. I've got the whole set! (And anyway, if anything, you come to dinner chez moi, will alter the hypothetical ingredient; D)

APPETIZER Fried rice

Ingredients (serves 6):

500 grams of rice

3 eggs 150 gr. cheese Toscanelli

1 ladle of tomato sauce (already cooked)

200 grams of mortadella, cut into small squares (some brands that produce gluten-free)

200 grams of cheese into cubes Galbanino

bread crumbs (gluten-free package)

parsley

pepper

salt

extra virgin olive oil

Procedure:

Boil rice in salted water, let cool and add eggs, parsley, pepper, the ladle of sauce, grated cheese Toscanelli.

Take a bit 'of the compound, spread it on hand at the center and add a bit' of mortadella and Galbanino. Close it and give the desired shape.

Pass the kumquat in breadcrumbs and fry in plenty of extra virgin olive oil (Salento us if we just forced to use sunflower seeds or ....).

FIRST Risotto mushrooms, cheese and pears

Ingredienti (per 4 persone)

300 gr di riso

200 gr di taleggio a dadini

200 gr di funghi champignon

1 pera grattugiata

1 cipolla

1 aglio

brodo vegetale

un bicchiere di vino bianco

sale e pepe

olio evo

Procedimento:

Put oil in a nonstick pan, finely chopped onion and garlic. Let brown and then add the mushrooms, take them with white wine and add the rice. After the wine has evaporated continue cooking rice add a little 'time to the broth.

In the last minutes of cooking add the cubed Taleggio, pear and grated pepper.

DOLCE polenta fritters and raisins

Ingredients:

500 grams of polenta

200 grams of rice flour

  75 gr di uvetta

  40 gr di burro

150 gr di zucchero

   3  uova

olio per frittura

Procedimento:

Cucinare la polenta. Aggiungere poi il burro, lo zucchero, l'uvetta e le uova.

Aggiungere infine la farina di riso.

Quando l'impasto risulta omogeneo, dare la forma che si desidera e friggerle.

Se si vuole aggiungere lo zucchero a velo.

With this menu, enter the contest

Hiv More Condition_symptoms Sore Back

Biscuits FOR SAINT LUCIA

Today is Saint Lucia, best wishes go to my girlfriend Lights, my aunt Mary (that's middle name is Lucy) and my grandmother!

I started with the idea of \u200b\u200btrying my biscuit maker given to me by my hubby, but as was well described in the instructions, you had to put a smooth dough (otherwise does not pass through the holes ..), I forgot it the instant I read it and the result was that I blocked everything.

Luckily, the husband always referred to above, I also got the molds of the star-shaped biscuits and I solved it!

Given the masterful fantasy that comes over me recently, I did the cakes MIMI ', but instead of ground almonds very fine, I put the coarsely ground hazelnuts (dai. ... something I've changed! ) and the result was very very very special!