Goldfish Cellular Respiration

Chocolate souffle

This dessert is one of my favorites, and then she deserves a little video.

6 egg yolks 4 whole eggs 100 g sugar


150 g dark chocolate 200 g butter 100 g white flour

Whip eggs and sugar for at least 20 minutes with an electric mixer. Melt butter and chocolate in a double boiler, when the mixture is ready incorpolratelo eggs, slowly. Add flour sifted with the aid of a whip by a movement from top to bottom. Butter 11 stencil and versteci the compound. Bake in oven at 150 ° for 11/12 minutes.

Good binges to all!

Kates Playground Free Hacked

leg of pork cooked in cider with chestnuts

Here again another flavor which tends to dessert, I have a certain passion for the sweet and sour.
Sure, the meat of the pig we should just hand in hand with apples.
I've already prepared filets of pork or pork loin with apples, plums etc. but not to cook it in the cider, and then I tried, the result was excellent, try it!
you need a leg of pork, two bottles of cider, clean chestnuts, celery, carrot, onion, rosemary, oil extra.Cospargete with extra virgin olive oil and place the lamb in a roasting pan and brown slowly on all sides. Coarsely chopped celery, carrot and onion, finely chopped rosemary and cospargeteci the pig, but only the part of the leg without skin. Add the vegetables and let cook for another 5 minutes, then put in the oven at 170 degrees for at least 2 hours continuously wet with cider, half cooked add the castagne.Quando porzionatelo is ready take the leg and set it aside, take the pan on fire and then adding the vegetable stock fund, at this point with a fork, mash chestnuts and form a creamy sauce not too thick. Take the leg and put it into the pan so as to flavor the meat with the sauce.

Painting Satin Over Flat

Panicium

The dish Novara and Vercelli par excellence, or P Paniscia Anissa , takes its name from " panicium " late medieval Latin meaning "pudding", made precisely for the mile. What is today a traditional dish of rice, a dish comes from even more ancient, Celtic dish, a "risotto" of millet enriched products of the earth, including the leek, celery, carrot, onion, spinach, beans, lentils, and more ... pork loin, cheese, salt and pepper.

Recipe: Boil lentils and beans separately. Let the leeks simmer over low heat with butter. Prepare a fund with celery, carrot and onion and let cook for 20 minutes

Fate of thin slices of pork loin and cook in butter over low heat.

Now toasted millet, vegetable, and add the bottom of the broth.

When the millet is almost ready (20 minutes) add the pork loin, lentils, beans and spinach, remove from heat and finish the dish with the cheese.

Kate Playground New 2010

5 ways to make polenta Polenta

Polenta with ............ clockwise starting from 'high taragna floured and fried in Canavese, Canavese dressing baked in the oven, taragna to the plate with wild boar, hare canavesana with jugged, taragna with pork ribs.
Here is a good served with polenta.
I have used two types: taragna obtained by mixing the flour obtained by milling of buckwheat flour with corn, and the Canavese.
To begin with I put two pots on the fire with water, one for and one for the taragna Canavese, in taragna I added salt instead of only in the Canavese I loved the fontina. I just reversed the ready in two plates and I let it cool, I need it next to the fried polenta, grilled and baked in tanning for the boar. Now we must prepare
jugged hare and wild boar stew.
disossatela Take the hare and cut into small pieces.
Prepare a mixture of celery, carrot, onion bacon and ham raw.
Put everything in a fry pan and blended from time to time with the white wine.
half cooked, add a deciliter of white vinegar, let it fade away, and finished the cooking, adding the vegetable broth. The
civet of wild boar.
Take the flesh of wild boar cut into small pieces and place in pan with a little oil, so the boar will knock out all the water and will not have that gamey flavor.
Apart prepare a mixture of celery, carrot, onion, when the boar will be dry and well browned, put it in the pot along with the beat and blended with red wine.
cook at least a couple of hours over low heat.

Prepare two pots with water for polenta.

Now taragna to prepare the plate with the wild boar,
tanning cut into squares with added cheese and baked in the oven, cut into circles
the taragna floured and fried in flour Canavese, Canavese
with soft polenta jugged hare,
taragna soft polenta with the pork ribs.