Sadlier Oxford Vocabulary Level E Review Unit 4-6

Piedmont /

I think this recipe has many different versions, at least one in each hand has prepared! This has prepared some time ago my sister in law, making a nice little dream. I had no desire to go around the web looking for the others but if you want to try it and let me know what you think. To you our own.
That I think this recipe has endless versions, at least one Prepared For Each Hand That it! This one arrive from my sister-in-law, who prepared it long needle, making us dream. I did not Want to search for other versions on the web, But If You Want try it and let me know what you think about it. Here's ours.

in chunks 1 kg of tomatoes and cook for about half an hour with nothing, pass them and put them back on the fire. When the sauce is slightly thickened add 1hg cauliflower, 1hg carrots, celery 1hg, 1hg onions, peppers 1hg, 1hg 1hg zucchini and green beans, all cut into cubes. Cook for one hour. When cooked, add 1 / 2 cup olive oil 1 / 2 cup of white vinegar, 1 tablespoon sugar, salt to taste. I've eaten at once, but if you want potted and cover with warm woolen cloth (to put it away you need to increase doses: I had 3 kg of tomatoes for 3hg of each vegetable). When you open the jar you can add a can of tuna.
Cut 1kg of tomatoes into big pieces and put Them to cook for about half an hour, pass mill with vegetables and put heat on again. When the sauce thickens add in 1hg cauliflower, carrots 1hg, 1hg celery, onions 1hg, 1hg peppers, green beans and 1hg 1hg zucchini, all cut into little cubes. Let Them cook for an hour. When cooked add in half cup of olive oil, half cup of white vinegar, 1tbspoon of sugar, salt enough. We've eaten it Immediately But if you want you can put the appetizer into jars (in this case You have to INCREASE Doses: my recipe says 3 kg of tomatoes for 3hg Each vegetable). When you open a jar you can add burdens in tuna fish if you like.

Ladies Elegant Trouser Suit

Piedmontese appetizer pear strudel and chocolate / Pears and chocolate strudel

a roll of puff pastry available I decided to make the strudel! But not the traditional one with apples, but with pears and chocolate ... I know, I have seen, heard, tasted, but already PEAR AND CHOCOLATE is always a winning combination!

I was the lucky owner of a roll of puff pastry and I Decided to prepare the strudel! But not the traditional one, with apples, But A version with pears and chocolate ... I know, Already seen, heard and TASTED But PEARS AND CHOCOLATE is always a winning pair!

Peel two medium pears and cut into small pieces. Put them in a pan with a tablespoon of butter and cook for few minutes. Add a little cinnamon, a little bit of red wine and a tablespoon of brown sugar. Let the wine evaporate and cook briskly for about 10 minutes then add the chocolate chips. Remove the pan from heat and let cool. In a pan with the pastry its baking paper, crumble the biscuits and place them in the middle of the pastry, add fruit. Fold the edges of the sheet and brush con bianco d'uovo. Fate cuocere in forno preriscaldato (220°C) per 15 minuti o finchè la sfoglia non diventi dorata e croccante.
Potete servire con aceto balsamico, panna montata, zabaione tiepido o ancora una fonduta di cioccolato amaro!!

Peel two medium pears and cut into pieces. Put them in a non-stick pan with a tbspoon of butter and cook for some minutes. Add in some cinnamon, a little of red wine and a tbspoon of brown sugar. Let the wine evaporate then cook briskly for about ten minutes. Add in chocolate drops, mix well then remove the pan from the heat and let cool down. Put the pastry with baking paper on a baking sheet. Crumble some biscuits on the center of the pastry then put the pears on the biscuits. Fold the flaps of fruit on the pastry and brush the surface with albumen. Put in pre-heated oven (220 ° C) for about 15 minutes or until the pastry Become brown and crispy. You can serve with balsamic vinegar, cream, eggnog or a warm bitter chocolate fondue!

Bon appétit!

I Ball Camera Is Not Detecting

Pumpkin muffins, cinnamon and chocolate chips / muffins with pumpkin, cinnamon and chocolate drops of incoming

As I mentioned HERE last weekend I went to the PUMPKIN FESTIVAL, Piozzo so I could not prepare anything with this wonderful product of the earth. Among the various things that I cooked, I decided to post these muffins, the first experiment of its kind (never cooked muffins before!).
As I Said HERE, last weekend I've been in Piozzo, PUMPKIN FESTIVAL Started ", I know I Decided to prepare something with this fabulous product of the earth. Between Various cooked dishes I've Chosen These muffins, first experiment of this kind (never before cooked muffins!)

Cut into pieces 200g pumpkin flesh and boil for about 10-15 minutes. Drain and blend until a puree. In a bowl mix 300g of flour, one packet of yeast and a pinch of salt. Besides, beat 2 eggs with 150 grams of brown sugar and 180ml of milk. Add this mixture to the flour, stirring to avoid lumps, and when the mixture is creamy add the pumpkin and 50g of melted butter. Mix well and pour into the muffin mold with holes already buttered, fill up to half (with this dose I filled a mold with 12 holes plus the two oven dish you see in the picture). Distributed for each "hole" 30g of chocolate chips and a sprinkle of cinnamon and stir with a spoon, so I avoided that all the drops end up piled in one place! Place in preheated oven at 180 degrees for 20 minutes, then check with a skewer: if it is dry they are ready! Let the muffins cool su una griglia...
Cut in pieces 200gr of pumpkin flesh and boil it for 10-15 minutes; drain and blend until you get a puree. In a bowl mix 300gr of flour, one packet of yeast and a pinch of salt. In another dish beat 2 eggs with 150gr of brown sugar and 180ml of milk. Add this mixture to the flour, gradually, mixing well to avoid lumps; when the mixture is creamy add the pumpkin puree and 50gr of melted butter. Mix well and pour into the muffin-mold with the "holes" already buttered. Divide 30gr of chocolate drops into the holes with a sprinkle of cinnamon and stir well with a teaspoon. Put in pre-heated oven (180-200°) for 20 minutes then check the cooking with a toothpick: put it in the middle of the muffin, if it's dry they're cooked! Let the muffins cool down on a grid ...

They look good and the taste is not bad ... I'm just a little flat! And they have a specific gravity exaggerated! They are heavy lol! The next time I make muffins I'll try to solve these problems.
They Have a good looking And Also The taste is not bad ... they're only a little flat! And Their specific weight is exxagerated! They're sooooo heavy lol! Next time I'll try to cook muffins These solve problems.