Soft Cervix Mensturation

Pasta with Pumpkin and Sausage


Ingredients (serves 4): 400 gr
. pasta
200-300 gr.
500 grams of sausage.
pumpkin 1 large onion
white or red wine (1-2 glasses)
oil sunflower
Parmesan

Finely chop the onion and fry in vegetable oil.
When the onion is golden, add the pumpkin, cut into small cubes and let cook over medium heat.
Meanwhile, toss the pasta.
When the pumpkin is just al dente, add the pumpkin and onion sausage, cut into small pieces and one or two glasses of wine.
Cook over high heat to evaporate most of the wine. The pumpkin should not overcook, but remain fairly compact.
Drain the pasta and pour into the pan of sauce. Bake 5 minutes in oven at 200 degrees until the pastry is golden.
Serve with shaved Parmesan.

Thanks to: Mom Carla

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apple pie


Ingredients:
1 kg of apples (golden or rennet)

2 eggs 150 gr. sugar cane
50 gr.
180 grams of butter.
100 grams of flour. milk

a lemon breadcrumbs
1 packet of yeast 16 gr.

Beat eggs with sugar.
Add the lemon rind, milk, melted butter. Stir in the flour
and yeast.
Let dough rise for 30 minutes.
Meanwhile, peel the apples, cut into cubes and incorporate them into the dough.
Pour into a buttered mold and sprinkled with bread crumbs.
Bake for 40 minutes at 180 degrees.

Thanks to: Julia (and Gianfranco Vissani, on Friday the 12/11/2007)

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Ammonia cake with nuts and chocolate



As someone (see under Giulio Tralli) proved to be very skeptical about the use of ammonia in a recipe, just write a few words on the subject. Ammonia
cake is in fact pure and "simple" ammonium carbonate (see description on Wikipedia ).
In some recipes (but not in the corner) can be replaced with an equal amount of baking soda and a pinch of salt. It is mainly used for baking cookies and to give them even more compact without the need to cook too.
E 'toxic if ingested or inhaled before being cooked and should be used only in the exact proportions recommended in the recipes.
Almost all of the ammonia used for cakes (usually no more than 10-20 oz.) Evaporates from mixing the biscuits in the oven. It 'so good to be careful when you open the oven not to breathe the smell, which clearly resembles that of common ammonia, although the chemical formula is different.
If the proportions are correct, the cookies do not retain any odor or taste of ammonia when dried.
In summary, it should be used with caution, but in due proportions can get some good biscuits and lasts a long time.

Lorna Morgan 2010 Sets

Cantucci


Ingredients: 500 gr
.
250 grams of flour.
250 grams of sugar.
100 g of hazelnuts.
block of dark chocolate 1 / 4 of the martini glass of white
50 gr.
butter 3 eggs 1 small
sachet 16 gr.
10 grams of yeast. ammonia cake
1 lemon

Roughly chop half the nuts and set aside. Break the chocolate and set aside.
In a bowl put the flour, baking powder, ammonia, sugar, butter softened (not melted), eggs, lemon rind and a martini. Knead
long before the bowl and then on a cutting board until the mixture is compact. Add flour if necessary.
Roll out the dough (up to a diameter of about 25 cm) above and add the chopped chocolate, whole hazelnuts and hazelnuts (possibly add it in twice). Knead for a long time, adding flour if necessary.
Divide the dough into 10 pieces and make them into loaves of about two fingers wide and a finger thick.
Bake at 180 degrees in convection oven for 25 minutes in pans covered with parchment paper.
Bake the loaves swell up a lot, so you must bake very distant from each other and the walls of the pan.
the oven, let cool 10 minutes, with a sharp knife cut the loaves into slices as wide as a finger, and bake again for 10-15 minutes for them to become very crunchy.
serivice with vin santo.

Thanks to: Mom Carla ..

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The sheet


Ingredients for a sheet media

2 eggs 200 gr.

flour on a cutting board with flour and make a hole large enough with the high walls at the center and add eggs.
early mix with a fork held almost horizontally, with fast motion and in the same direction, gradually incorporating the flour of the walls.
When the mixture reaches a certain size, continue to knead by hand. At this stage if the dough is too wet you can add to the mix another 20-30 grams of flour. The dough must be worked by hand for 5-10 minutes. The movement is to compress the left palm, lifting a corner with his right hand and take it over the dough, and then compress it all again with his left hand, rotating the dough occasionally to achieve greater uniformity.
Let stand in cool place or refrigerator for 5-10 minutes, in a large bowl covered with a kitchen towel.
Begin to roll out the dough by hand first, in order to obtain a circular shape as possible, and then with a rolling pin. Use the rolling pin, especially on the edges of the sheet will remain too thick to prevent every 2-3 shots and rolling pin roll the dough on the other side. To do this when it becomes too large it is sufficient to wrap around the rolling pin.
Depending on the texture and moisture content of the sheet, if necessary, you may sprinkle the dough with a handful of flour. In any case, do not add much, because otherwise you can not pull the dough.
given to two eggs, the dough is thin enough to be when it reaches 40-45 cm in diameter. It
sheets can also do with more or fewer eggs, although with more than 3 should mix everything and then divide the dough in two to pull. The ratio is always one egg per 100 grams. of flour.

Thanks to: Dad and Grandma Lucia Moreno ...

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Meringues (spumini)


Ingredients: 2 eggs

200 grams of sugar

Preheat oven to 170 degrees.
Prepare whipped with an electric whisk the egg whites that add sugar gradually until it dissolve completely
continue beating until the batter take a good consistency. The batter should be such as to leak very slowly if you put on a spoon. If you need to get a little liquid mixture can still add 20-30 gr.
sugar Cover a baking sheet with parchment paper and spread over the dough by spoonfuls, keeping them well away from each other.
Bake in convection oven for about 15 minutes, then remove the pan, remove meringues from parchment and reinfornare for another 5-10 minutes.