Fungal Infection More Condition_symptoms Creme brulee

Crème brûlée, originally cooked by amiloquemegustaescocinar .

few days I've been out of the world ... I've caught a few days of cows and I went to house, ale!
I've been super good, I have seen parents, brother, friends, I met a blogger friend (Hi Gloria!;) And I reunited with an old college friend who had been 8 years since I saw! ! Time passes O__O .. very fast .. While
organize photos and get ready to publish a recetilla, which makes a lot of days and not posting and can not be;)
made this recipe after trying it in the restaurant of our friend Andrea , is an ace in the kitchen. He served in a tiny cuenquito with a ball of chocolate ice cream. It is a joy: a play of textures and temperatures, good, good ^___^
A great recipe for the weekend is just around the corner!

Ingredients:
1 / 2 l of whole milk, 4 egg yolks, 125 gr of white sugar, 1 / 2 vanilla bean, 40 grams of flour, half a shot of rum.
To garnish: 4 teaspoons of sugar.

Preparation:
Open the vanilla pod in half, put the milk in a saucepan and sheath open. Heat the milk over low heat.
In a bowl beat the egg yolks with sugar htill the mixture becomes frothy and white. Add the sifted flour gradually, stirring occasionally so it does not go smooth.
Before the milk comes to boil remove from heat and remove the sheath. Scrape the inside with a thin knife tip to remove seeds. Add milk and stir.
Pour the milk little by little into the egg mixture and flour, stirring constantly. Replace the mixture into the pan and put it on fire.
Cook over medium-low heat until the cream begins to gain consistency and boil slightly. Remove from heat and add rum.
Fill the jars with the cream and let cool.
Cover the cream with plastic wrap (if the place will avoid playing the cream to dry lto surface) and place it in the fridge until ready to serve.
few minutes before putting a spoonful of sugar coating the surface and caramelize under the grill or using an electric burner.

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Crème brûlée

Wedding Card Messages Pumpkin Cream

Pumpkin Cream, originally uploaded by amiloquemegustaescocinar .

Wear a season with the stomach not wish it on anyone ... ay to do! With what I like to eat and uphill that is making me: (Almost all dislike me but when I forget I have hunger, and back again as ... the snake biting its tail, not change the subject.
Maybe it's the gigs (too), perhaps the season (seasonal changes are not the best) ... whatever. I hope that happens soon because I products fall I like a lot: the pumpkin is No. 1 ! can make millions of recipes but Ibuy a lot to make this cream that is super easy and super ligerita the typical you can prepare in 20 minutes for dinner: D

Yesterday I did because at night we had dinner and did not want to force the machine. I had some spare me a lot and comes in handy to take her morning at work and so offset the excesses of the weekend. And excesses

why: As part of a gastronomic event in the region of Lodi (near Milan), several restaurants and trattorias in the area have prepared a menu with typical local products. The prices are very affordable and varied proposals.

We used to go to the restaurant l'Arsenale: Ristorante Fabio Granata, Chef "star" of the guideMichelin is a luxury in every sense, is paid to every detail and level of cooking is to remove his hat.

After lunch we had the opportunity to have a chat with Fabio (which I have revealed the odd little secret ... ;) and give us a tour of Lodi, a tiny but highly desirable city. We bought a couple of types of cheeses from the area I will try to reproduce the incredible risotto which we ate ...

And say you: how you want to be if you eat up the stones?? It is going to be yes ... chicken soup tomorrow, oh no! Cream of Pumpkin)

Ingredients: 800 gr

pumpkin 2 medium potatoes ½ onion

Dill Parsley


milk 1 cup olive oil Salt and pepper


Preparation
Peel and cut the Cebolathe into small pieces.
Peel and cut squash into chunks and potatoes.
In a saucepan saute the onion one minute with a tablespoon of oil. Add the pumpkin, potatoes and cover with water (about one liter). Add salt and simmer 20 minutes or until squash is tender.
When ready to extinguish the fire, remove the parsley and dill, leaving only a few leaves to flavor and have all the ingredients in the blender.
Add milk, salt to taste and serve hot sprinkled with freshly ground black pepper.
The cream is enriched by a couple of cheeses, add along with milk and whisk to mix well.

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Cream

pumpkin

Lupus Nephritis More Condition_symptoms Express Mini pizzas

Express Mini pizzas, originally uploaded by amiloquemegustaescocinar .

This is a recipe that I think like a lot. It's easy and above all very fast, just what you need when you come home after work, have a hunger to eat the kitchen table and feel like cooking = 0.
pita bread I think that today can be found in any supermarket. It is a little bland bread to eat alone but if one browns a bit and fills almost anything is a bread that is quite enough.
pita bread is amused by the way, is very flat and when opened longitudinally is hollow inside forwhat can be refilled like an envelope. Open
and in two it becomes a perfect base to make these mini pizzas, of course, support the filling that we like ... everything except the chicken with pineapple, my god! I've eaten 100 thousand times when I was young and innocent ... now it seems a heresy / American.
best: natural ingredients, fresh Mediterranean and the more the better;)

Ingredients:
2 pita breads
250 g crushed tomatoes 200 g mozzarella

1 teaspoon capers 2 anchovies


2 basil leaves Salt, pepper, oregano and olive oil

Preparation
Put the chopped tomato in a bowl. Season with salt, pepper and a tablespoon of oil. Stir well. Cut
two pita breads, top with tomato sauce, sliced mozzarella, capers, anchovies and sprinkle with oregano.
Bake in the oven heated to 190 degrees for 10-15 minutes or until the mozzarella begins to bubble.
Garnish with a sprig of basil and serve with a trickle of olive oil, best if it is hot.

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Express Mini pizzas

Confidentialty Clause Tagliatelle with wild mushrooms

Tagliatelle funghi porcini, originally uploaded by amiloquemegustaescocinar .

And we went from sweet to savory, from good to better:) For crazy in the kitchen one of the most spectacular things there are funchi porcini ... boletus or should I say ... ceps or should I say;)
Whatever, these setae are superdelicadas, supersabrosas, supergourmet!
The also sell dry (and not cheap) but which put the original version to remove all the others;)
An important thing to know about is how to wash mushrooms, the most important thing is not to wet them and put them under running tap water to nor damaging them. It is best pearls with a potato peeler foot and then with a clean damp cloth to clean the hat. Obviously, these mushrooms
are not found throughout the year and everywhere ... (A penalty) but we can use the same recipe with other types of mushrooms, all you have to keep in mind is that they are very fresh and reliable source!

Boletus Edulis, originally uploaded by amiloquemegustaescocinar .

Ingredients for 2 persons: 160 gr
long pasta (tagliatelle, fettucini, linghine, pappardelle, spaghetti)
1 fungo
pork 1 carrot 1 shallot

white wine 1 cup chopped parsley

Salt, pepper and olive oil

Preparation:
Peel and chop the shallot.
Peel and cut carrots into small pieces.
Carefully clean the mushrooms and slice very thin lengthwise (I like really big pieces left:)
In a skillet saute the shallots with a couple tablespoons of olive oil. Cook over low heat to prevent browning. Add the carrots and continue cooking. Add a little water to cook carrots is not hard.
Add the mushrooms, sauté all ingredients, season and add the wine. Allow Blendand continue cooking until the mushrooms are ready.
Cook the pasta in salted water. When al dente, drain and add to skillet with mushrooms. Skip a couple of minutes and season with chopped parsley and serve hot.

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Tagliatelle ai funghi porcini