Sunday, March 6, 2011

Funny Cards For A Male On His 21st Bday

photos of the birthday of Mina, and with the excuse, 3 recipe

unfortunately Mina's birthday has never been characterized by a mild climate that would justify a pik-nik
en plein air. shame because we us much like the pik-nik (but just as ). pear '-c' is a pero'-year birthday Mina happened on Thursday during their 'fat and so' I organized a masquerade festicciUola for her and a few close friends. and now you will peck some photos (just like the slides of the holiday's aunt's fifth grade):








(yes, it is the garland of crafty-moms
)



(Montessori workshops for adults ^ ^)





the time of tortaaa!!








and already we're talking about food, here is the photo of the table of food:



where you can see: the



chocolate cake and ginger (taken from this site French
wonderful. Click to believe) .

Pour 12 personnes

for cream with ginger:

100 g dark chocolate 200 g


soft tofu 2 tablespoons finely chopped crystallized ginger


for cake: 250 g

T65

wheat flour 1 teaspoon baking powder 1 teaspoon ginger

powder 45 gr cocoa powder 6 eggs

10 cl of cream oatmeal liquid
150 grams of cane sugar or full (with 150 is not very sweet, you can get at least 220g if you prefer a sweet taste)
200 ml of rice milk


for the icing: 120 grams of dark chocolate

6 cl cream oatmeal liquid

Prepare the ginger cream:

Melt the chocolate in a bain-marie. Blend with tofu. Stir in chopped candied ginger. Pour into a 'salad bowl, cover and place in refrigerator. Prepare the cake:
Mix the flour, baking powder, ginger and cocoa into a bowl. Separate the whites from egg yolks and beat the yolks with the cream of oats and sugar. Stir in the flour gradually, alternating with milk. mount whites until stiff with a pinch of salt. Gently incorporate the whites to the rest of the dough (with soft movements and wide whites for not limp. NdNicoz). play a mold (such as those from Charlotte) of baking paper and pour the dough into the mold. Bake for 50 min at 180 ° C. Check the area with the tip of a knife. Allow to cool. Turn out and cut into three (I did in 2!) Horizontally with the help of a bread knife Garnish the first third of the cake with chocolate cream. place over the second third of the remaining cream and garnish. Cover with the last third of cake.

prepare the frosting: Melt the chocolate
a water bath. Preheat the liquid cream in a small saucepan. Stir in the melted chocolate into the cream three times, strongly mixing after each addition. Cover the cake with icing. Keep cool until ready to serve.


Pizza full of carrots at a brisk vaguely macrobiotic (taken from the mythical veganriot )


200 g whole wheat flour

  • 100 g of flour

  • cream of tartar (yeast)

  • 2 medium carrots 1 zucchini


  • Sesame

  • Sugar

  • Olive oil Sea salt
  • their site fann make 'focaccia' while I spread the dough with mattarelo and I put a rectangle in a single pan.


polenta cake and coconut (my culinary workhorse the last two months taken from that site French )

for 8

2 eggs
80 g sugar 60 g

full of mashed white almond (replaces butter)
40 ml olive oil 100 ml milk plant

100 grams of flour (optional, for example: amaranth, wheat T80, brown rice, oats ...) 1 teaspoon baking

50 g fine polenta (aka corn bran in whole or pre-cooked polenta) (uncooked of course!)
20 gr grated coconut

beat eggs with sugar until you do not get a vaporous mixture to double in volume. add the puree and almond oil. Add the milk, flour, baking powder, corn flour and coconut. pour into a plum-cake pan and bake at 180 degrees for 35/40minuti.



voila, the 3 recipes are easy and delicious! I greet you with this photo of Mina in order that party has made a fashion show for family members with the woolen clothes (cute) who gave her my sister.
good week.

Posted by admin at 3:43 PM

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