Tattoos That Cover Stretch Marks Before And After

quiche with leeks and walnut crust Hartig taart met en prehistoric walnotenkruimeldeeg

Continuo ad avere sfortuna con il computer e quindi l'aggiornamento di questo blog ne risente.
Ciò non mi impedisce But cooking, although occasionally I get distracted and combines a few: for example enriched my dishes with thin layers of fingers came away with the deadly Benriner Japanese mandolin . And without the tip of the fingers or the side of your thumb, it's hard tick on your keyboard. Or I
tan made braise the leeks in the pan. And they would like their leeks with a moon tan.
The idea of \u200b\u200bthe crust with walnuts I have stolen from somewhere on the blog of Artemisia .

quiche with leeks and walnut crust

for the crust: 250 gr flour

120 gr soft butter 1 tablespoon

grated Parmesan cheese 1-2 tablespoons cold water
2 handfuls of shelled walnuts and chopped

for the filling:
2 leeks (about 500 grams, net of valuation)

100 g bacon 200 g soft cheese (I used the caciotta Sutina of dairy Ovaro )

2 eggs 1 cup milk

extra virgin olive oil salt, pepper

quickly Mix the flour with the Parmesan cheese, butter, nuts and enough cold water to obtain a consistent paste. Put in refrigerator wrapped in plastic.
Slice the leeks into rings, wash well to remove the sand floor in covered pan and simmer with a little d'olio, aggiungendo eventualmente un po' d'acqua.
Stendere la brisée in una teglia imburrata (guarda eventualmente il mio sistema per stendere la frolla senza problemi ), ricoprirla di fettine di pancetta, versare i porri (sgocciolati) sulla pancetta e livellarli. Poi coprire i porri con uno strato di caciotta Sutina ed infine le uova sbattute con il latte, il sale e il pepe. Infornare a 180° C per 40 min. circa.
Buona anche fredda.

Nota di Marina:
La brisée con le noci è spettacolare. Con quella avanzata dai ritagli ci ho fatto dei bastoncini tipo salatino con altri pezzetti di noci e una spolveratina di parmigiano sopra.

~~~~ Nederlands

Ik blijf pech hebben met de computer, en de updating van deze blog blijft staken.
Dat weerhoudt mij in ieder geval niet om te koken, al ben ik niet altijd even geconcentreerd en af en toe verrijk ik mijn gerechten met dunne plakjes vingertoppen als ik de vlijmscherpe Japanse mandoline  Benriner  gebruik. En zonder vingertop of de zijkant van je rechterduim is het niet plezierig om op het toetsenbord te tikken. Of wordt de prei Noord-Afrikaans kleurig, terwijl prei juist lekker is als die Zweeds blank is.
Het idee van kruimeldeeg met walnoten heb ik ergens gelezen op de blog van Artemisia .

Hartige taart met prei en walnotenkruimeldeeg

voor het kruimeldeeg:
250 gr bloem
120 gr zachte boter
1 eetlepel versgeraspte parmigiano
1-2 eetlepels koud water
2 handvol walnoten, grof gehakt

voor de vulling:
2 preien (circa 500 gr netto gewicht)
100 gr pancetta
200 gr zachte kaas (ik heb  caciotta Sutina van de  kaasmakerij van Ovaro  gebruikt, maar een Belgische Passendale zou ook erg goed kunnen)
2 eieren
1 glas melk
olijfolie extravergine
zout, peper

Meng de bloem met parmigiano, boter, walnoten en genoeg koud water om een deeg te krijgen. Kneed het niet langer dan het minimum. Zet in de koelkast, gewikkeld in plastic folie.
Snij de prei in ringen, was ze goed in veel water om het zand te verwijderen en stoof ze zachtjes in een koekenpan met een deksel erop in een bodempje olie. Voeg eventueel een beetje water.
Rol het deeg uit in een beboterde ovenschaal (zie deze trucjes om het deeg zonder problemen mooi uit te rollen), maak een laagje met plakjes pancetta, verdeel de (uitgelekte) prei over de pancetta en bedekt ze met een laagje plakjes caciotta (of Passendale). Giet erop de eieren die je met melk, zout en peper hebt geklopt. Zet in de voorverwarmde oven op 180° C voor 40 min. circa.
Lekker ook op kamertemperatuur.

Noot van Marina:
Kruimeldeeg met walnoten is erg lekker. Met wat deeg dat over was, heb ik wat zoutjes gemaakt met wat extra walnoten en een snufje parmigiano erop.

Is Lung Cancer And Emphysema The Same Thing?

Chestnut mousse and mascarponeMousse van en kastanjes mascarpone

È un bel po' di tempo che non pubblico nulla di dolce, a parte biscotti, ma la ragione è semplice: l'autoctono di casa se non è tiramisù non vuole nulla, ed io per me stessa non mi faccio grandi dolci. Un biscottino sì, me lo faccio e me lo mangio, ma questo l'avrete capito, nel frattempo.

Avevo poco tempo fa a cena due colleghe, entrambe di origine indonesiana. Ovviamente ho fatto un risottino , qualche capunet e per dolce questa morbida mousse con le castagne e il mascarpone, liberamente ispirata a questa ricetta che la raffinata Artemisia Comina si è fatta dare da una notissima cuoca veneziana.

Le ragazze son rimaste impressionate: mai mangiato prima un risotto fatto come si deve (eheh!), o una polpetta avvolta nella foglia di verza, e lasciamo stare le castagne, che per loro erano esotiche come per noi il potrebbe essere esotica la galanga .

Mousse di castagne e mascarpone

500 gr castagne lesse pelate sottovuoto (per chi la trova: 1 barattolino di marronata)
3 cucchiai di zucchero
125 gr mascarpone
250 ml panna
3 cucchiai di rum
1 bicchiere piccolo di latte

Mettere in un pentolino le castagne con il latte e 2 cucchiai di zucchero e far cuocere una decina di minuti schiacciando le castagne per bene con la forchetta. Se rimangono dei pezzetti, è anche meglio. Farle freddare, poi mescolarle con il mascarpone e il rum.
Montare la panna con 1 cucchiaio di zucchero e incorporarla delicatamente al composto, avendo cura di non smontare troppo la panna: la mousse non verrebbe soffice e spumosa.
Servire con dei biscottini e una spolveratina di cacao amaro ed un buon caffè.

Note di Marina
Veloce e ottima mousse, da fare anche all'ultimo minuto e mettere a freddare in freezer.
Usando le castagne precotte invece della marronata si può dosare meglio lo zucchero. E i morbidi pezzetti di castagne sotto i denti sono molto piacevoli.

~~~~~ Nederlands

Ik heb al een tijdje geen toetjesrecept meer gepubliceerd, behalve koekjes, maar dat heeft een simpele reden: mijn huisautochtoon lust alleen mijn tiramisù en ik maak no special desserts for myself. A cookie is that I make and eat in my uppie, but you have already understood.

A while ago I had invited two colleagues to dinner, both of Indonesian origin. Of course I had a risottino made a few capunet and these soft mousse for dessert with mascarpone and chestnut, inspired by this recipe that the refined Artemisia Comina has gained a famous chef from Venice.

The ladies were impressed: they had never before eaten a good risotto (eheh!), or a meatball wrapped in a koolblad, en onze kastanjes vonden ze net zo exotisch als wij galanga .

Mousse van kastanjes en mascarpone

500 gr gekookte en ontpelde kastanjes, vacuum (of 1 potje kastanjesjam)
3 eetlepels suiker
125 gr mascarpone
250 ml slagroom
3 eetlepels rhum
1 kleine glas melk

Doe de kastanjes in een pannetje met het melk en 2 eetlepels suiker en laat ze koken voor circa 10 minuten totdat ze makkelijk fijn te prakken zijn met een vork. Als er stukjes overblijven, is dat geen probleem.
Laat afkoelen en meng het verkregen purée met mascarpone en rhum.
Klop de slagroom met 1 eetlepel suiker and mix gently with the mascarpone mixture without excess air from the room to store: otherwise the mousse does not moussig.
Serve with biscuits, cocoa powder as desired and a good cup of espresso.

Marina
Nuts Quick and delicious mousse, you can also make last minute and put in freezer to cool
If you cooked chestnuts kastanjejam used instead, you can dispense sugar better. And the soft pieces of chestnuts under you choose are very pleasant.

What Is Memory Violation C0000005 In Tally

Tuesday, February 15 on Radio Onda Italian Dinsdag 15 februari op Radio Onda Italian

Lardo baciato e Filetto baciato, Specialità di Acqui Terme (AL)

Tuesday, February 15 we will have again an episode dedicated to the wonders of Piedmont.

begin the succession of interviews with Bruno Barosi who will talk about the fillet and bacon kissed unaspecialità typical Acqui Terme (AL).

Then listen Aldo Dotto, we will discuss the Piemontese cattle.

will continue with Maurizio Gily 's Enoteca del Monferrato Casale Monferrato (AL) which will discuss the wines of the area.

Monorchio David will take us to walk to the underground cathedrals of Cellars Contract Canelli (AT).

Finally, I asked for the recipe to Mrs. Anna krumiri Portinaro, owners of the historic bakery Rossi from Casale Monferrato (AL) where krumiri do more good in the world. Their smell it already feels a mile outside the city. Ma .. He gave me the recipe? You'll find out just listening to the interview!

Here are the data and links for listeners: from 20 to 21 for the program in Italian on Salto Wereld FM and from 21 to 22 for the program on Dutch FM Salto Stads .

Per ascoltare questa puntata in un altro momento, ma entro il 14 aprile, seguite questo link per l'italiano e questo link per l'olandese .

Non vi spaventate se all'inizio della trasmissione italiana sentite parlare in olandese: è il giornale radio che ci rosicchia 3 minuti di trasmissione.

~~~~~ Nederlands

Ook in de uitzending van vanavond gaan we het hebben over lekker eten en drinken.

In het bijzonder, wil ik het hebben over het laatste boek van de Italiaanse (BBC tv-)kok Gino   D'Acampo , a handsome boy with his slender prevent leaves no doubt about the correctness of what he proposes in his book. The title is My Italian diet, has just appeared in Dutch in Fontaine Publishers (€ 16.95) and was written in collaboration with a British nutritionist, Juliette KELLOW. She has checked the recipes from Gino, with nutritional information and put together a meal plan designed to lose weight. Also explains why in her introduction the way Italians eat so good. I myself was

in particular the mission of Gino himself, a charmer pur sang: "I dedicate this book op aan alle weelderige vrouwen die voortdurend bezig zijn met calorieën tellen. Bedenk wel dat geen enkele man graag op botten kauwt!"

Luister naar de uitzending om meer info's over dit boek en vooral voor enkele lekkere recepten van Gino!

De gegevens en de links voor de luisteraars zijn: van 20 tot 21 uur voor het programma in het Italiaans op Salto Wereld FM en van 21 tot 22 uur voor het programma in het Nederlands op Salto Stads FM .

Om op een andere moment naar de uitzending te luisteren, maar vóór 14 april, volg this link for the Italian and this link for Dutch .

Do not worry if you start to hear my radio news broadcast: It's the news for the city and takes only 3 minutes.

Most Reliable Washer 2010

Pseudo zaleti with dates and candied orange Maiskoekjes met en dadels geconfijte sinaasappel

Succeed Che quando una pensa di fare una ricetta e la dispensation INVECS le fa una pernacchia?

Succeed che la fantasia si Scatena.

Gli zaleti (o zaeti) biscottini sono di origine che Veneziana contengono farina di mais, da qui il nome che in dialetto zaleto Venetian means yellow.
In their original version containing raisins, but when I went to take the jar where it usually keeps them, I found just a dozen, bone-dry to boot. And to me, really, like raisins only if they are beautiful and soft as possible have been soaked in rum or brandy for a few hours.

So I uncovered some other jar and I saved up for dates still beautiful soft and candied orange peel, purchased in a moment of discomfort from the cold and rain at the counter of the dry fruit market and nibbling on my part in the street .

However, dates and peels are very, very good in these cookies.

The recipe was adapted from that of Priscilla's forum Coquinaria .

zaleti or zaeti Priscilla
200 gr cornmeal
200 gr white flour 150 grams butter

150 g sultanas ( replaced with an equal quantity of dates and orange peel)
160 gr sugar
half a bag of yeast cakes

2 packets of vanilla (if you do not need to retain the vanilla bean into the jar of sugar)

icing sugar to taste

4 medium eggs

Add the flour of maize and wheat and open a fountain.
Focusing on a pinch of salt, vanilla extract, ammonia and a little melted butter. Then add the egg yolks with sugar and assembled all the work vigorously and evenly (or put in the mixer, planetary and any tool that you possess coquinaria! I mixed everything by hand).
Then combine the raisins soaked in wine (water or grappa), kneading together with the other ingredients.
then form a cylinder of dough, form into losanghette of 1 cm thick and 4-5 cm long.
Bake for 25/30 min. in a preheated oven at 175 degrees or so.
Let cool and sprinkle with powdered sugar.

Notes Marina

Of course I never read the good recipes and I used whole eggs. But I use a ground whole wheat flour from a mill near Haarlem, which absorbs the liquid very well, and I have not noticed until the time of writing this recipe ...

I did and they came half a dose of 2 trays biscotti. La seconda teglia l'ho messa in frigo mentre la prima si cuoceva. Sarà stato il riposo e il fatto che il mais ha assorbito meglio i liquidi, ma i biscotti della seconda teglia erano più morbidi di quelli della prima infornata e il sapore del mais si sentiva meglio.

~~~~~ Nederlands

Wat gebeurt er als je van plan bent een bepaald recept te gaan en je voorraadkast tegensputtert?

Dan neemt de fantasie de vrije loop.

De zaleti (of zaeti) zijn koekjes die oorspronkelijk uit Venetië komen , het zijn simpele koekjes gemaakt met maismeel, dat vroeger in elke huishouden altijd aanwezig was. Thus the name zaleto, in the Venetian dialect yellowish mean.
In the original version, the zaleti raisins, but when I picked up my game where I keep raisins, there were barely a dozen in, totally dehydrated. And I like raisins only good when they are pretty soft after being soaked for a few hours in rum or grappa.

I've pulled up all the pots and got some soft dates and candied orange peel gathered that I had bought at a proud moment in the free market, when I was soaked by rain and cold.

Well, dates and orange peel are very, very, very good in this cookies.

The recipe is adapted from that of Priscilla forum coquinaria .

zaleti or zaeti Priscilla
200 g corn flour
200 gr white flour 150 g butter

150 gr raisins (to replaced with pieces of candied orange peel and dates)

160 g sugar 1 / 2 tbsp baking powder (or substitute white flour self-rising flour)

2 sachets vanilla sugar (not necessary if your real vanilla pods in the sugar bowl store)

icing

4 eggs

Beat the egg yolks with the sugar until thoroughly melted. Mix the two types of flour and make a well in the center. Add a pinch of salt, vanillesuiler, any baking powder and melted butter.
Then add the eggs and knead dough until smooth (you can also use the food processor using ). Voeg de in wijn, grappa (of desnoods water) gewelde rozijnen toe.
Maak rolletjes van het deeg en snijd ze in stukjes van 1 cm dikte en 4-5 cm lengte.
Bak de koekjes in de voorverwarmde oven voor 25-30 min. op 175° C circa.
Laat de koekjes afkoelen en besprenkel ze met poedersuiker.

Noten van Marina

Natuurlijk lees ik nooit iets goed, dus heb ik hele eieren ipv alleen de dooiers gebruikt. Maar mijn witte bloem uit een molen bij Haarlem neemt veel vocht op, dus merkte ik daar niets van totdat ik het recept netjes gekopieerd heb...

Ik heb een halve dosis gemaakt en heb 2 kleine bakplaten vol koekjes gekregen. De tweede bakplaat heb ik in de koelkast geplaatst terwijl de koekjes op de eerste in de oven waren. Door de rust heeft het deeg beter de vocht van de ingrediënten opgenomen en de koekjes van de tweede ronde waren zachter en de smaak van de maismeel beter ontwikkeld.

Low Iron And Good Hemoglobin

lamb stew with chickpeas Gestoofde lam met kikkererwten

L'amico Roberto mi chiama al telefono un sabato a metà mattinata mentre sto passando in rassegna i banchi del mercato di frutta e verdura del Ten Katemarkt . Vuole cucinare un piatto con il cous cous e mi chiede che cosa ci si mangia insieme. Ora, io non sono affatto un'esperta di cucina marocchina (e non sono ancora stata in Marocco), ma con il cous cous ci vedo bene spezzatini di agnello, pollo al limone (quello messo sotto sale, naturalmente), stufatini di verdure, insomma, tutto ciò che fa un bel sughetto con cui bagnare il cous cous.

Lo stufatino di agnello nella foto non vuole assolutamente nessuna pretesa di imitare un piatto marocchino.

Ma accompagnato da un bulghur pilaf è da leccarsi i baffi.

Spezzatino di agnello con i ceci e bulghur pilaf

500 gr polpa di agnello

1 scatola di ceci

1 small onion, sliced \u200b\u200b

1 / 2 cinnamon stick

1 / 2 teaspoon of seeds of pimento (all spice in English)

extra virgin olive oil salt and pepper to taste

for bulghur:

100 grams of bulghur (usually pre-cooked broken wheat) per person

1 / 4 of onion per person

1 / 2 carrot per person

extra virgin olive oil salt and pepper to taste

Brown in a little oil the meat cut into cubes, add the onion, cinnamon and allspice seeds (I put them in a little thing for you, so I do not li ritrovo sotto i denti) e tanta acqua bollente da coprire a filo la carne. Coprire e far andare a fuoco molto dolce per una mezz'ora.

Aggiungere i ceci sciacquati e far andare ancora un quarto d'ora.

Aggiustare di sale e di pepe e servire con il bulghur.

Per il bulghur: soffriggere la cipolla con la carota grattugiata fine, aggiungere il bulghur, tostarlo, e poi tanta acqua calda da coprirlo a filo. Far cuocere a fuoco basso con il coperchio per 5-6 minuti, controllare se si è ammorbidito, eventualmente aggiungere ancora poca acqua e continuare la cottura.

~~~~ Nederlands

Mijn vriend Roberto belt me halverwege de zaterdagochtend terwijl I use the fruit and vegetable stalls of the Amsterdam Market Kate label. He wants something with cous cous cook and asks me what you eat there. Well, I am definitely no expert in Moroccan cooking (and am never in Morocco were), but with cous cous I would braised lamb dinner, lemon chicken (with salt pickled lemon, of course), stewed vegetables, I mean, anything that produces a sauce which can be wetted cous cous.

The stewed lamb in the photo has no pretensions to a Moroccan court to imitate.

bulghur pilaf But what is there to lick your ears.

Braised Lamb with chickpeas and bulghur pilaf

500 gr lamb cubes

1 can chickpeas

1 small onion, chopped

1 / 2 cinnamon stick

1 / 2 teaspoon allspice seeds (in English all-spice)

extra virgin olive oil

salt and pepper to taste

for bulghur:

100 gr bulghur (parboiled cracked wheat) per person

1 / 4 onion per person

1 / 2 carrot per person

extra virgin olive

salt and pepper to taste

Fry the meat in a little oil, add onion, cinnamon and allspice seeds far (I put them in a tea egg, so I do not my choice) and as much boiling water to just cover the meat. Leave on low heat simmer for half an hour.

Add the drained chickpeas and cook them another fifteen minutes most oven.

Season with salt and pepper and serve with bulghur.

For bulghur: cook the finely chopped onion with the equally finely chopped carrot, add the bulghur, stir it until it is glossy (as for a risotto) and add as much boiling water to the wheat just below it. Allow to boil, turn the heat to minimum and let the yarn with the lid on the pan for 5-6 minutes, check whether Zachte is, voeg eventueel weing water toe en Laat nog doorkoken.

Woman Doctor Specialization Medical Penis

Fiat Ritmo (1986)

Il testo dice:

Questione di allenamento
I pronostici sono tutti per lei. E c'era d'aspettarselo: la nuova Ritmo non è nata oggi. Dietro all'attuale smagliante forma ci sono allenamenti, evoluzioni tecniche e perfezionamenti continui. I risultati non si sono fatti attendere: le sue cinque motorizzazioni (1100, 1300,1600,1700 diesel e 2000) hanno raggiunto prestazioni ancora migliori.
La nuova Ritmo stupisce per la somma di qualità che è riuscita a trasferire in tutte le sue dieci versioni. Agilità, scatto, potenza, robustezza ed affidabilità sono indiscutibilmente the winning attributes of this vehicle. In addition, today, the new rhythm stick consumers with a truly formidable technique: electronics.
In Rhythm team, complete and well-trained, we find the Energy Saving, sample cost, the diesel engine with the new 1700, sample flexibility, the new 100 Super, a champion of elegance, the 60 and 70, samples of versatility and spaciousness, the Abarth 130 TC, Speedy. The new beat is much more than a promise. It 's a beautiful reality.

What Does A High Esr Mean

Literary evening Basilicata belicht Literate Avond Basilicata belicht

Basilicata belicht

Friday, February 4, 2011 at 20:30 Those of Astaroth organize a literary evening dedicated to the theme: belicht Basilicata - Basilicata illustrated by its writers, thinkers, poets A literary journey tra pietre, burroni, siepi di rosmarino e aranci in fiore. Lo spunto per la serata è la pubblicazione nella rivista olandese di Italianistica Incontri di 5 nuove traduzioni in olandese delle poesie d'amore di Albino Pierro. Lo scopo è attirare l'attenzione su una piccola regione del Sud Italia in cui passato e presente sono ancora magicamente intrecciati tra di loro. Una regione con il più alto numero di emigrati sia in altre parti d'Italia che nel mondo, una regione con tesori letterari nascosti, che vale la pena riportare alla luce. Al pubblico viene offerta una storia raccontata in olandese e molti frammenti in italiano di poesia, prosa, musica e danza. Una possibilità unica di (ri)scoprire la Basilicata. Ingresso : € 5 + donazione libera L'idea di Basilicata belicht è di Silvia Terribili . Alla serata collaborano: Nello Allocca, Roberto Bacchilega, Sebastiano Gentile, Michela Mazzeo, Barbara Summa, Marina Vizzinisi Per ulteriori informazioni e prenotazioni: info@ondaitaliana.org

~~~~~ Nederlands

Basilicata belicht

Op vrijdag 4 februari 2011 , om 20.30 uur, organiseert Quelli di Astaroth een literaire avond gewijd aan het thema: Basilicata belicht door haar schrijvers, denkers, dichters Een literaire reis door stenen, afgronden, rozemarijnstruiken en sinaasappelbomen in bloei Aanleiding van de avond is de publikatie in het literaire tijdschrift Incontri van 5 nieuwe vertalingen in het Nederlands van Albino Pierro's liefdesgedichten. Ons doel is om de aandacht te vestigen op een kleine regio uit het zuiden van Italië waar verleden en heden nog steeds magisch verstrengeld met elkaar zijn. Een regio met het grootste percentage emigranten naar andere delen van Italië en naar het buitenland, een regio met verborgen literaire schatten, die de moeite waard zijn om aan het licht te brengen. Wij bieden het publiek een verhaal in het Nederlands en veel fragmenten poëzie, proza, essay, muziek en dans. Een unieke gelegenheid om Basilicata te (her)ontdekken. Toegang : € 5 + vrije donatie Het idee van Basilicata belicht is van Silvia Terribili Aan de avond werken mee: Nello Allocca, Roberto Bacchilega, Sebastiano Gentile, Michela Mazzeo, Barbara Summa, Marina Vizzinisi. Voor meer informatie en reserveringen: info@ondaitaliana.org

Mount And Blade Native

Playboy Italy (1972) Italian naval