Difference Between Esteem And Balino

leeks and bacon with almonds and sun-dried tomatoes

I apologize to the father (or mother) of this recipe, but in my efforts and my archive Scartabelli I can not find the source. Perhaps a number of red shrimp where Sigrid pantry recipe for finger food? mah ...

for forty minicakes (or one large)

180 gr. flour 3 eggs

10 cl milk 10 cl olive oil

100 gr. Swiss cheese

150 gr. dried tomato

70 gr. Almond Whole unpeeled

50 gr. of salted capers 1 handful of basil

10 gr. baking powder, salt and pepper

Beat eggs with milk and oil. Add flour sifted with the baking powder, chopped Swiss cheese, coarsely chopped dried tomatoes, the capers and chopped, chopped almonds (if you will, by tenetene a bit 'to decorate the muffins) and the chopped basil.

Adjust the seasoning with salt (be careful because the first taste of tomatoes and capers can be already very salty) and pepper, stir and pour into molds mignon or a loaf pan. Bake at 180 degrees, to Cook for approx. 20 minutes (for a large cake calculate 50 minutes).

marcella

No Supported Webcam Driver Detected Dell

lemon poppy seed muffins

In a day trip to Pordenone, I came across a shop selling household items that I have already drawn from the outstanding showcase ... I came, and peeped out here and there with a good book: Bob recipes, muffins the Bibliotheca original and authentic cuisine. Today I experienced

et voila the result.

Dry ingredients: 320 g white flour (I semi-integral) - 3 tablespoons poppy seeds - 1 teaspoon salt - 3 teaspoons baking powder - 1 lemon zest - 1 pear, cut into pieces the size of an almond (if too big can escape during cooking)

Ingredients "liquid" : 150 g sugar - 125 g butter (I prefer the ghee) - 2 eggs - 40 g lemon juice - 210 g of yogurt (preferably greek)

icing : 60 g of icing sugar - 2 tablespoons lemon juice

Preheat the oven to 190 degrees. Prepare the glaze by mixing icing sugar with lemon juice.

Mix the flour, poppy seeds, baking powder, salt and lemon zest. Add pera a pezzetti.

Mescolare il burro e lo zucchero fino a ottenere una consistenza cremosa e soffice (con la planetaria vel. 4 per alcuni minuti: perfetta!).

Montare gli albumi a neve (con la mitica fino a vel. 9-10 ... così compatta non l'avevo mai vista).

Mescolare lo yogurt con il succo di limone. Incorporare al composto di burro e zucchero i tuorli d'uovo, aggiungere lo yogurt, poi gli albumi montati a neve.

Incorporare un po' alla volta il miscuglio di farina senza lavorare troppo la pasta.

Suddividere il composto negli stampi da muffin (io ho usato 2 teglie da 24 mini muffin, in questo caso temperatura 180°) e spolverizzare con scorza di lemon zest (I used the rigalimoni).

Bake 20-25 minutes (18 minutes for mini muffins) until they are puffy, soft and golden brown.

Cover with glaze the muffins still warm with the help of a spoon.

Bon appetit! marcella