Tech Deck Online Games 3d

Resolutions for 2011

I miei propositi professionali per l'anno che arriva:
- pubblicare il mio libro sul crowdsourcing;
- completely renovate this blog with Wordpress;
- design by learning to use a font FONTLAB;
- design an e-magazine published by the popular and with the help of other creative;
- reach 1500 followers on Twitter,
- not buy CS6;
- do a lot more holidays.

In the meantime, I leave you with this gem tecnonatalizia (thanks to Salvo!): Merry Christmas (late) and good start to 2011!

Discovery Hd Theater What Channel Is

Struffoli

to wish you a Merry Christmas, there's nothing better than a nice plate of delicious struffoli bright colored .....

It 's my first time with this typical Neapolitan pastry and make no mistake I have entrusted to the Master De Sal Rice has conferred to "The Trial of the cook" ... here it is:

Ingredients: 500 gr flour

8 g salt 50 g sugar 50 g

white wine 4 eggs

pure vanilla extract (or half the seeds of grapes)

zest of orange and tangerine

60 g butter

For the sauce:

about 400 grams of wildflower honey

orange peel and citron candied

devils (colored dots)

candied cherries (optional)

extra virgin olive oil for frying

abundant flour for the pastry

Place dough (or do it by hand) flour, salt dissolved in a little water, sugar, white wine (which gives the dough) and begin to knead. Add 2 eggs, then vanilla and zest, then the other two eggs and finally butter soft but not liquid.

Stir the mixture for 7 / 8 minutes and then kneaded by hand to give a quick: the final appearance of the dough should be smooth and silky.

Wrap in plastic wrap and let rest in refrigerator a couple of hours.

Take the dough, cut into small pieces and form loaves of fine flour them thoroughly so they will not attack. Quindi riprendere i filoncini, spolverare ancora con farina e tagliarli a tocchetti.

Passare gli struffoli al setaccio per togliere la farina in eccesso e friggre in abbondante olio bollente alla temperatura di 180° finchè sono dorati (non fateli colorire troppo). Sgocciolare e far asciugare su carta assorbente. Far raffreddare.

In una pentola a fuoco basso rendere fluido il miele, quindi fuori dal fuoco aggiungere gli struffoli, il cedro e l'arancia canditi e altra scorza grattugiata di arancia e mandarino. Mescolare bene.

Presentare sul piatto da portata (a montagnola oppure a ciambella mettendo al centro un barattolo di vetro vuoto). Decorare con i diavolini e le ciliegie candite.

What can I say: great, must try ... and if you're not in time for tomorrow since it's already Christmas, prepare for Boxing Day, New Year's Eve to the Epiphany, when you prepare it, but because they deserve really!

Over and out: unless there is some incursion unscheduled Resente in 2011 with the hope that the new year has in Serbian for me to devote time and desire to blog, that last period was in short supply!

I can only wish everyone, absolutely everyone to spend a peaceful Christmas in the company of loved ones and a sparkling new year!

Image-web-

Tell If Scorpio Man Interested

ROSSELLA

... Even if she does not know it because physically (but only physically) is not here.
Why is it that, after the incessant rain of the night

and the wind howling in my ears,

forced to stay awake and think I begin to fantasize about something

warm and comforting to bake for breakfast this morning.
So at 6:15 this morning, turned off the alarm you could also save for playing, avvoltami my dear, old pink dressing gown come down the stairs that lead me into the kitchen, I open the cabinet department "goodness" and after found the magic little box

containing drops of strawberry fruit,

bought one of my many "inspections" to the super market

decide to prepare your recipe for plum cake

is suggested that the package.

Perfect, quick and easy to mold,

the oven is already at the right temperature, put in baking and in the meantime

peek into my magic box of tea bags to opting for a mixture red fruits.
While the kettle puffing, the timer tells me that the cake is ready ...

run quickly to monitor equipped with toothpick to pierce;

perfect, cooked to perfection, pushing and

in my kitchen spreads a sparkling scent of strawberries and spring.
Everything is ready on a tray and decide to take a look at the e-mail

the message and find her, Scarlett,

dear friend never really known, but virtually all the well-intended, so

I read and sip, bite, savor, I enjoy that moment

the company of this dear friend of mine;

I cut another piece of cake, even to the tea and not just for me ..

Ross there for you to taste the sweetness and warmth of what we are to enjoy

we can cuddle and comfort for those little unexpected, and setbacks

that sometimes life we may hold.

"Plum-Cake Ricotta

with drops of fruit"

Ingredients 250 g ricotta
1 jar of 125 g natural yogurt
300 g flour 200 g sugar

1 envelope yeast 1 egg

70 g of fruit drops

Preparation Combine all ingredients and mix well with the help of the mixer;

when the mixture is quite soft

put the drops in the compound fruit;

pour the mixture into a mold for plum-cake

and implement oven at 180 ° C for 30 minutes.
Allow to cool, unmold and sprinkle with plenty of sugar a velo.
P.S.
A proposito, per chi non conoscesse Rossella,

ve la voglio presentare suggerendovi il suo blog che è tutto da gustare

Guest Book Card Prompts

Birthday party part 2 ^

I am finally with the second part of birthday party to give you the recipes of sweets that have completed the buffet .... some sweets are already on the blog, but still pre completeness we list everything!

1, tray, clockwise from left: White Chocolate Crinkly

Cookies, pastry with jam, Ugly but good chocolate (my way)

Here are the recipes ....

White Chocolate Cookies Crinkly

(recipe great Sarah Strawberry and Lemon )

For the recipe I refer you to she : I have done this and what's just that instead of the vanilla sugar I used the same amount of regular sugar + 1 / 2 teaspoon of natural extract of vanilla.

Try as they are delicious. Thanks Sarah

pastry jam

Ingredients:

1 roll of puff pastry rectangle

jam to taste 1 egg yolk

icing sugar non-hygroscopic

Note: icing sugar and non-hygroscopic 'a' POWDERED SUGAR NOT affected by the moisture '.. SAY' NO 'Bath "AFTER A FEW HOURS IN CONTACT WITH THE SWEET "

bought .... fornitissumo on site Lineacarta

Cut the pastry rectangles of desired size and cut the half with a sharp boxcutter. Place rectangles on

not recorded a generous teaspoon of jam and cover with the other chosen by rectangles join the edges well. Brush surface with beaten egg yolk with a tablespoon of water and bake at 200 ° until golden brown.

the oven, let cool on a wire rack and sprinkle with sugar is hygroscopic.

Ugly but good chocolate (my way)

(from a recipe of Master John Pina )

For these cookies I just got inspired by a recipe for Pina, because in fact I have not followed. In fact, provided the original tempering chocolate and caramelized puffed rice using the rate of 50% by weight of chocolate.

Here's how I realized I:

75 grams of puffed rice

200 grams of milk chocolate

Melt chocolate in water bath and then remove from heat and add the puffed rice, mix well until cover it perfectly with chocolate.

mucchiettini With a spoon pour the mixture over a sheet of baking paper and allow to dry completely before serving.

With these chocolaty treats I participate in the contest held by Martina and Tamara in collaboration with the site Saffron Yellow

tray 2 nd from left, custard and cream puffs, cannon to Chocolate

Chestnut Fritters

Here are the recipes:

puff pastry cream and whipped cream

Ingredients:

Fritters (recipe Luca Montersino , find it here )

Custard ( here recipe , che è la stessa usata per la torta di compleanno )

Panna montata leggermente zuccherata

Zucchero a velo non igroscopico

Preparare i bigne, quindi tagliare la parte superiore e farcirli usando due sacche da pasticceria (io ho quelle usa e getta) munite di bocchetta liscia per la crema che andrà sul fondo e a stella per la panna. Coprire con il "cappellino" e spolverare di zucchero a velo.

Cannoncini al cioccolato

Ingredienti:

1 rotolo di pasta rectangular sheet

chocolate pastry cream (custard the same link for the recipe)

Sugar Water

Cocoa powder

The procedure for the construction and firing of guns is always Pina

Cut the pastry strip of little more than an inch wide and roll on the appropriate cannulas aluminum cover 40%. Do the same at the other end of the cannula. Let stand in refrigerator for about twenty minutes.

Meanwhile prepare the "ice weeping" of water and 1 / 5 of its weight of sugar (eg 100 gr acqua 20 gr zucchero). Spennellare la ghiaccia sui cannoncini e cospargere con lo zucchero.

Far cuocere in forno statico a 210° per circa 10 minuti, quindi alzare la temperatura a 250° e portare a cottura finchè la superficie risulta ben caramellata.

Sfornare, lasciar intiepidire e sfilare delicatamente.

Far raffreddare completamente e riempire di crema al cioccolato. Cospargre con il cacao amaro.

Bignè alle castagne

Ingredienti

Bigne e crema pasticcera (Link sopra)

Panna montata leggermente zuccherata

Crema di marroni

Amalgamare con una frusta la crema pasticcera nella quantità desiderata ed il doppio di crema di marroni (ogni cucchiaio di crema pasticcera due di crema di marroni), quindi alleggerire il tutto con un paio di cucchiaiate di panna e amalgamre delicatamente.

Tagliate la parte superiore dei bignè e farciteli con la crema preparata usando una sacca da pasticceria munita di bocchetta a stella. Sistemare il cappellino e spolverare di zucchero a velo.

Direi che i brutti ma buoni (eseguito con il temperaggio del cioccolato) e i biscotti di Sarah possono essere due buone idee per i regalini di Natale!

soon!

Figaroolive Oil For Skin

Cod and mackerel stewed with olives

Today, a second plate of good fish and fragrant, thanks to the use of ' Seasonings to tomato-based sauces in Ariosto has kindly honored along with I'll try their other dishes soon.

BACCALA 'AND MACKEREL STEW with olives

Serves 2:

2 slices of cod soaked already weighing about 100/120 gr each
2 fillets
mackerel chopped tomatoes 1 clove garlic


pitted black olives 1 teaspoon abundant Seasonings to tomato-based sauces of Ariosto
extra virgin olive oil

pepper In a large pan, add cold clove garlic, 1 tablespoon of olive oil and tomato pulp.

Cover and cook for about 15 minutes, then add half a teaspoon of rich seasonings. After some minutes, add the slices of cod, cover and cook 15 minutes turning after 7 / 8 minutes. Also add the mackerel fillets, cover and cook another 15 minutes. Two minutes before the end of cooking add a handful of olives, the remaining seasonings and pepper to taste (do not need salt). Serve hot.

For the best single dish I am there I can see a steaming polenta or even boiled potatoes and cut into Dadon or washers.

Enjoy and stay tuned!