Bodyboarding Underwater Housing

Focaccia

A variant of that cake one could say "light" but I guarantee you, good and soft as a few. Most of the encounter between a cake and a brioche.

Delicious with cold meats and cheeses, excellent by itself as spezzafame.

Ingredients:

- 300 grams of flour 00

- potato to the dough does not stick to hands

- 1 and a half glasses of skim milk

- 1 packet of dried yeast

-

two teaspoons of sugar - about 50 grams of melted butter

- 3 teaspoons of salt

- emulsion of oil, water, salt and rosemary to coat the surface of the cake

It leaves Dissolve yeast in milk with two teaspoons of sugar, stirring in the meantime you melt the butter (be careful, do not burn or "smoking").

Add milk to flour, melted butter with salt. Knead the dough for a long time. It will be soft and elastic, with little starch on your hands, do not attack at all.

I let it rise in two stages: 3-4 hours in a clean cloth, in a large bowl of the glass, then another 45 min. - 1 hour directly on the baking tray lined with baking paper.

I thoroughly brushed with an emulsion of water, oil and salt and bake for 20 minutes 200 ° (about, maybe, who knows. When I saw the golden, I checked the bottom and decided to cooked. is now the only way.)

Pattycake Free Stream

Paper cups of milk and mackerel miles

Serves 5-6 cups:

- Half

hulled millet mug - a mug

plenty of water - half a stock cube, parsley, garlic, EVO

- 1 box of mackerel in oil

- 1 very ripe tomato

- breadcrumbs

- butter (to grease the cups thoroughly)

Millet hulled be cooked in water with half-nut soup-for 25 minutes; attention will surely add more water, in small doses.

Once cooled, add the mackerel is well drained and chopped oil from its previously with a fork, because the tomato into small pieces, parsley and garlic very little.

Mix the ingredients in everything and is distributed in the cups, where we will have already spread the butter.

At this point, we can only deliver on their top, the bread crumbs and a drizzle of extra virgin olive oil satin, and bake at 180 degrees for 10 minutes, or at least until it has formed a crust.

Pierced Nippel Kate Ground

Lasagna relieved to binge more digestible

Altrimenti detto: mia madre mi ha rifilato un pacco di lasagne De Cecco e, per la filosofia del "non si butta via niente", mi sono arrangiata nel trovargli un impiego decoroso, che non comprendesse i mosaici di pasta colorata (a volte, tutte regrediamo U.U ).

Ora penserete "capirai che sforzo, smaltire delle lasagne". Vero. Perché le gradiscono tutti. Io le mangerei anche a colazione. Peccato che questo non rientri nelle linee guida di un'alimentazione corretta, quindi dovrei limitarmi. La mia dolce metà non vive con me, questo diminuisce drasticamente la quantità di generi alimentari sfruttabili durante la settimana. Forse dovrei chiedere a sua madre di prestarmi il fratello, per le emergenze da frigo sovraccarico. Ci penserò.

Dicevamo, le lasagne.

Intanto, ho usato lo stampo in silicone da plumcake, e la cosa era già ridicola di suo.

Le ho farcite con:

- abbondanti funghi spadellati in acqua, pochi odori, un cucchiaino di olio e sale;

- pomodorini tagliati a pezzetti, con origano;

- circa 150-200 gr di prosciutto cotto "magro" (se, vabbè, magro...);

Ho alternato il tutto, inumidendole, con un sugo finto (solo pomodoro e concentrato, odori, sale e filo scarso di olio) e abbondante besciamella (in qualcosa dovevo pure abbondare, otherwise we might as well eat them raw). In

oven (190 degrees) for 45 minutes abundant, given the height of the mold.

I'll tell you, I've eaten worse)

ps: in this' occasion, we also found that (drum roll) ... the oven provided, although with knobs for temperature, in fact, it only regulates in two positions, which we call the following: high heat and low heat.

Joy, everything is baked in there is, practically, by chance: D

Body Musclepercentage Table

Pastrocchio zucchini and sausage

Weeks passed too quickly, such happy events and trips to searches and other unwanted, study, commitments ... everything that happens normally in everyday life.

We always tend to think that our "inner wreck" is almost unique, a "puncture" or a "penalty" to be served for some unidentified fault. No, it does not. It happens to everyone. They all think. Then he changed his mind. And change it again. Courses and historical claims, in our very personal stories:)

I have not had to cook almost "big", except in rare occasions, always experimenting and perhaps "arranged" at the moment. This too is, in life!

Perhaps, then, you may want to dispose of quickly and fury in a bag of washers frozen zucchini, peeled and 400 grams of sausage. (At my house, do not throw anything away!)

What not to do, if not all to use an outline / dish very tasty, it could become, as if by magic, even the stuffing for pasta really "tough ?

I cooked the zucchini in water and very little salt, just to soften. In a pan I crumbled sausage skinned, without adding additional fat or salt.

I added the zucchini and jumped. When cooked, a tablespoon of cream, two of sauce and a sprinkling of paprika fast.

E 'great eaten alone, but ... try sbollentare due fogli di pasta all'uovo, farcirli con questo composto e metterli in forno per il tempo di una gustosa gratinatura.

O, meglio ancora... preparate delle crespelle e servitele con il pastrocchio.

E ovviamente vantatevi dell'idea geniale che avete avuto, senza confessare a nessuno che è originata dalla necessità di sbrinare il freezer :P