Crostata al Limone con Meringa ai Semi di papavero
Eccomi tornata dopo diversi giorni di assenza dal blog :)
Tuesday, December 29, 2009
Cta Music Performance Area
Vorrei be much more present, but unfortunately this time the work takes me to be away from home for quite long periods, and often the internet connection is optional!
before starting the recipe for today I would like to wish all readers a Merry Christmas!
I wanted to post the recipes of Christmas in my home (recipes of Mantua and Cremona) ... it will be next year;)
Today I propose a luscious recipe suitable for a dinner a finish on a sweet little 'substance or basis Seafood: The main ingredient is in fact the lemon, refreshing and digestive.
The idea for this recipe came to me by finding my mother's lemon trees laden with fruit (the climate is favorable del Garda yes, but she keeps them well protected!).
sontusa This is a tart and tarts, lemon cream heart (without milk and cream, so much light) and cover with meringue.
The procedure is simple, it just takes a bit 'of time and a little' patience ...
Ingredients for a 24cm diameter cake:
For the pastry: 300g flour
180g butter 150g sugar 3 egg yolks
grated rind of 1 lemon (organic, untreated)
a pinch of salt
For the lemon cream:
400ml water zest of 2 lemons
a teaspoon of vanilla extract (if lucky, natural vanilla)
2 egg yolks 250 g sugar
50g flour 30g cornflour
juice of 3 lemons
For the meringue: 5 egg whites (remaining from the yolk used previously)
2 tablespoons of sugar a tablespoon
poppy seeds a pinch of salt
proceed:
Mix all the ingredients needed to prepare the pastry into a ball and put it in the fridge for half an hour (I prefer to mix by hand!).
begin to prepare the cream by placing in boiling water with lemon peel and vanilla. Let boil for 10 minutes then filter and add 250g of sugar in the meantime we will separate the juice of three lemons together with the flour e la maizena creando un piccolo bolo, il più omogeneo possibile. A questo punto uniamo il bolo di farina e maizena con l'acqua e zucchero, aggiungiamo i tuorli e portiamo a bollore mescolando energicamente con un frustino in metallo.
Quando la crema 'tira', cioè raggiunge la giusta consistenza, posssiamo spegnere il fuoco.
Accendiamo il forno a 180° e inforniamo la base di frolla che nel frattempo avremo steso nella tortiera imburrata e infarinata (ricordandoci di bucherellare la superficie e di coprire con carta da forno) e lasciamo cuocere per circa 30 minuti.
Passato questo tempo estraiamo il dolce e iniziamo a preparare la meringa sbattendo gli albumi con un pizzico di sale e lo zucchero a velo e agiungendo alla fine i semi di papavero. Then pour the lemon cream on the baked pastry and spread the meringue over (for a more chic can also use the pastry bag!). Bake for a few minutes, until the surface of the meringue is golden (Tenel an eye because we just want to toast the egg!).
Here, the cake is ready! Bon appetit!
I wanted to post the recipes of Christmas in my home (recipes of Mantua and Cremona) ... it will be next year;)
Today I propose a luscious recipe suitable for a dinner a finish on a sweet little 'substance or basis Seafood: The main ingredient is in fact the lemon, refreshing and digestive.
The idea for this recipe came to me by finding my mother's lemon trees laden with fruit (the climate is favorable del Garda yes, but she keeps them well protected!).
sontusa This is a tart and tarts, lemon cream heart (without milk and cream, so much light) and cover with meringue.
The procedure is simple, it just takes a bit 'of time and a little' patience ...
Ingredients for a 24cm diameter cake:
For the pastry: 300g flour
180g butter 150g sugar 3 egg yolks
grated rind of 1 lemon (organic, untreated)
a pinch of salt
For the lemon cream:
400ml water zest of 2 lemons
a teaspoon of vanilla extract (if lucky, natural vanilla)
2 egg yolks 250 g sugar
50g flour 30g cornflour
juice of 3 lemons
For the meringue: 5 egg whites (remaining from the yolk used previously)
2 tablespoons of sugar a tablespoon
poppy seeds a pinch of salt
proceed:
Mix all the ingredients needed to prepare the pastry into a ball and put it in the fridge for half an hour (I prefer to mix by hand!).
begin to prepare the cream by placing in boiling water with lemon peel and vanilla. Let boil for 10 minutes then filter and add 250g of sugar in the meantime we will separate the juice of three lemons together with the flour e la maizena creando un piccolo bolo, il più omogeneo possibile. A questo punto uniamo il bolo di farina e maizena con l'acqua e zucchero, aggiungiamo i tuorli e portiamo a bollore mescolando energicamente con un frustino in metallo.
Quando la crema 'tira', cioè raggiunge la giusta consistenza, posssiamo spegnere il fuoco.
Accendiamo il forno a 180° e inforniamo la base di frolla che nel frattempo avremo steso nella tortiera imburrata e infarinata (ricordandoci di bucherellare la superficie e di coprire con carta da forno) e lasciamo cuocere per circa 30 minuti.
Passato questo tempo estraiamo il dolce e iniziamo a preparare la meringa sbattendo gli albumi con un pizzico di sale e lo zucchero a velo e agiungendo alla fine i semi di papavero. Then pour the lemon cream on the baked pastry and spread the meringue over (for a more chic can also use the pastry bag!). Bake for a few minutes, until the surface of the meringue is golden (Tenel an eye because we just want to toast the egg!).
Here, the cake is ready! Bon appetit!
Tuesday, December 22, 2009
Wednesday, December 16, 2009
Personality Disorders Attract
Show , Discovery - The sky in one room, St. Scholastica, Bari
"Supervised" - Marco Testini 2009 surveillance cameras with sensor and gilded frame - Marco Testini 2009
PRESS
Opening of the exhibition "Discovery"
at St. Scholastica promoted by the Province of Bari:
50 works of contemporary art of the Provincial Art Gallery
PRESS PREVIEW
Friday, December 18, 2009, at 11:00 at the monument of St. Scholastica in Bari (Venezia Street) will be presented in a preview for the press, the show " Discovery - 50 works of contemporary art Art Gallery Provinciale” , promossa dalla Provincia di Bari.
L’esposizione è arricchita anche da una sezione intitolata “Il cielo in una stanza” , curata dall’ Accademia di Belle Arti di Bari , e dedicata ai lavori eseguiti da quattordici studenti e laureati.
Alla presentazione dell’iniziativa interverranno il Presidente della Provincia di Bari, Francesco Schittulli , l’Assessore alla Cultura, Nuccio Altieri , il Direttore Regionale dei Beni Culturali della Puglia, Ruggero Martines , la Direttrice della Pinacoteca Provinciale, Clara Gelao ed il Direttore dell’Accademia di Belle Arti di Bari, Pasquale Bellini .
L’esposizione sarà aperta al pubblico alle ore 17.30 e resterà aperta fino 10 gennaio 2010.
La mostra “Scoperta” propone cinquanta opere di diversi artisti pugliesi e non: Enrico Accatino, Richard Antohi, Pantaleo Avellis, Mathias Brandes,Vito Capone, Michele Carone, Nicola Carrino, Valerio Cassano, Mino Ceretti, Hsiao Chin, Mimmo Conenna, Franco Cortese, Ada Costa, Claudio Cusatelli, Michele Depalma, Franco D'Ingeo, Marino di Teana (Frank Marino), Piero Di Terlizzi, Piero Dorazio, Vincenzo Epifani, Enzo Esposito, Giosetta Fioroni, Emilio Isgro, Iginio Iurilli, Riccardo Snail, Gianna Maggiulli, Franco Marano, Titina Maselli, Umberto Mastroianni, Carlo Mattioli, Stefano Mazzotti, Menolascina Franco, Silvio Merlino, Gianfranco Notargiacomo, Ortelli Gottardo, Riccardo Pagnozzato, Pino Pascali, Lino Sivilla, Raffaele Spizzico, Michele Zaza .
objective is to provide exposure to public attention a substantial part of the works in the collections of contemporary art Art Gallery, currently on display, and focus attention on the complex of St. Scholastica, and the area adjacent to St. Peter, the future home of the Provincial Archaeological Museum.
Section "The sky in a room" , organized by the Academy of Fine Arts, brings together, however, paintings, photographs, sculptures, installations and video: Mariantonietta Bagliano, Maria Antonietta Clemente, Fiorella Raffaele, Martha Giangregorio and Milena Scardigno, Lucia Lacirignola, Meri Mastrolonardo, Micco Pierpaolo, Margaret Spider, Red Zdreus (Miki Mongelli), Teresa Romano, Marco Testino, Vilei Valeria, Valentina Gypsy .
The exhibition is accompanied by a catalog with color reproductions of all exhibits and essays Clara Gelao , Lia De Venus and Giustina Coda .
Bari, December 16, 2009
"Supervised" - Marco Testini 2009 surveillance cameras with sensor and gilded frame - Marco Testini 2009
PRESS
Opening of the exhibition "Discovery"
at St. Scholastica promoted by the Province of Bari:
50 works of contemporary art of the Provincial Art Gallery
PRESS PREVIEW
Friday, December 18, 2009, at 11:00 at the monument of St. Scholastica in Bari (Venezia Street) will be presented in a preview for the press, the show " Discovery - 50 works of contemporary art Art Gallery Provinciale” , promossa dalla Provincia di Bari.
L’esposizione è arricchita anche da una sezione intitolata “Il cielo in una stanza” , curata dall’ Accademia di Belle Arti di Bari , e dedicata ai lavori eseguiti da quattordici studenti e laureati.
Alla presentazione dell’iniziativa interverranno il Presidente della Provincia di Bari, Francesco Schittulli , l’Assessore alla Cultura, Nuccio Altieri , il Direttore Regionale dei Beni Culturali della Puglia, Ruggero Martines , la Direttrice della Pinacoteca Provinciale, Clara Gelao ed il Direttore dell’Accademia di Belle Arti di Bari, Pasquale Bellini .
L’esposizione sarà aperta al pubblico alle ore 17.30 e resterà aperta fino 10 gennaio 2010.
La mostra “Scoperta” propone cinquanta opere di diversi artisti pugliesi e non: Enrico Accatino, Richard Antohi, Pantaleo Avellis, Mathias Brandes,Vito Capone, Michele Carone, Nicola Carrino, Valerio Cassano, Mino Ceretti, Hsiao Chin, Mimmo Conenna, Franco Cortese, Ada Costa, Claudio Cusatelli, Michele Depalma, Franco D'Ingeo, Marino di Teana (Frank Marino), Piero Di Terlizzi, Piero Dorazio, Vincenzo Epifani, Enzo Esposito, Giosetta Fioroni, Emilio Isgro, Iginio Iurilli, Riccardo Snail, Gianna Maggiulli, Franco Marano, Titina Maselli, Umberto Mastroianni, Carlo Mattioli, Stefano Mazzotti, Menolascina Franco, Silvio Merlino, Gianfranco Notargiacomo, Ortelli Gottardo, Riccardo Pagnozzato, Pino Pascali, Lino Sivilla, Raffaele Spizzico, Michele Zaza .
objective is to provide exposure to public attention a substantial part of the works in the collections of contemporary art Art Gallery, currently on display, and focus attention on the complex of St. Scholastica, and the area adjacent to St. Peter, the future home of the Provincial Archaeological Museum.
Section "The sky in a room" , organized by the Academy of Fine Arts, brings together, however, paintings, photographs, sculptures, installations and video: Mariantonietta Bagliano, Maria Antonietta Clemente, Fiorella Raffaele, Martha Giangregorio and Milena Scardigno, Lucia Lacirignola, Meri Mastrolonardo, Micco Pierpaolo, Margaret Spider, Red Zdreus (Miki Mongelli), Teresa Romano, Marco Testino, Vilei Valeria, Valentina Gypsy .
The exhibition is accompanied by a catalog with color reproductions of all exhibits and essays Clara Gelao , Lia De Venus and Giustina Coda .
Bari, December 16, 2009
Friday, December 11, 2009
Enzymes For Herniated Disc Pain
Sonia Schmidt
When the uranium exposure gives you a muscular flexibility to arrive at the dark and dusty corners of the house You can not help but return to the home throughout the aseptic it deserves.
When the uranium exposure gives you a muscular flexibility to arrive at the dark and dusty corners of the house You can not help but return to the home throughout the aseptic it deserves. Thursday, December 10, 2009
Gas Meter Prepaid Topping Up
The Blog of a pine forest in physical
La natura ci parla, e se anche per voi è vero quello che diceva Galileo:
" La filosofia è scritta in questo grandissimo libro che continuamente
ci sta aperto innanzi a gli occhi (io dico l'universo), ma non si può intendere se prima non s'impara a intender la lingua, e conoscer i caratteri, né quali è scritto. Egli è scritto in lingua matematica, e i caratteri son triangoli, cerchi, ed altre figure geometriche, senza i quali mezzi è impossibile a intenderne umanamente parola; senza questi è un aggirarsi vanamente per un oscuro laberinto "
Allora siete capitati nel blog giusto.
Ma cosa ha da dirci la natura? Quali insegnamenti possiamo ricevere dall'osservazione dei suoi comportamenti?
Se non avete ancora letto nulla della collana "Un fisico in pineta" , siete invitati ad andare a scaricare o acquistare uno dei due libretti finora editati.
Lì potrete trovare qualche risposta.
I libretti si trovano sul web, in formato elettronico, scaricabili qui o qui (gratis), ed anche in formato cartaceo, qui or here yet. The first deals with the fundamental elements that make up the forests, trees and water, while the second contains information on relativity and the consequences it has on time, space and us.
Through reading, you will receive some answers from nature, of course.
And if there are any questions? Here's why the blog!
A handle is just the physical pine forest that will try to answer your questions born from reading the books, as well as clarify some concepts difficult to understand.
So ... below with the questions! ;)
Ivan Genesio
Paper SCIENCE AND TECHNOLOGY 28 pages
Soft Cover - Size 15x23 - Black & White
Wednesday, December 9, 2009
Pvc Pipe Freezing Temperatures
Elenco per controllo dell'acidità
| neutral food | FOOD ACIDIFIERS | FOOD alkalizing |
| Apricots (fresh and dried) | Alcohol
| Pure water noncarbonated |
| Pineapple | Lobster (And seafood in general) | Garlic |
| Oranges | Avena | Seaweed |
| Bananas | Beer | Watermelon |
|
| Cocoa Butter, Chocolate (potassium) | Broccoli Cauliflower |
|
| Locust | Cinnamon
|
| Carrots | casein (cheese, etc.). | Castagna |
| Cherries | Jams with pumpkins. White | Savoy cabbage and turnip |
| Onions | Mussels clams | Bean |
| Dates | oat bran | Low fat yoghurt
|
| beans (fresh or dry) and beans | Artificial Sweeteners | Kombucha |
| Figs, beans | Cheese | Endive |
| Goat Cheese | Fried |
| Raspberries Strawberries
|
| Ice cream | Lenticchie |
| Grano saraceno | Lardo | Limone limetta |
| Latte caprino intero | Liquori | Mandarini |
| Lattuga | Maiale | Mango |
| Limoni | Manzo, vitello ecc. | Melassa |
| Mele | corn and polenta | Melon |
| Honey | Hazelnuts | More |
| Blueberries | Walnuts | Noni |
| Olive Biol. cold-pressed | hydrogenated oils
| Papaya |
| bread leavened with sourdough | fresh green peas | Sweet potatoes novels |
| wheat pasta | Pistachio | Pepper (raw) |
| Potatoes | Chicken | nectarines |
| Pere | Porro | Peas mangiatutto (snow peas) |
| Peaches |
| Plum Tomato (in season) |
| rice water and full | Rye | Grapefruit |
| Turkey | Soy | Parsley |
| Egg (yolk) | Eggs (clear) | Sea buckthorn |
| Grapes and raisins | Wine | Radicchio |
| Pumpkin | White sugar | Sea Salt |
| | Sugar full | Soy Sauce |
| | | Semi di papavero |
| | | Senape (fogli e germogli) |
| | | Topinambur |
| | | Zucchino |
| | | |
Remember that you should drink a lot. A liter and a half and two liters summer
Mitchum Deodorant Sayings
Il pericolo dell'acidosi
acidosis is a dangerous state of our body: it creates fatigue, inflammation in tissues, pain in the nervous system, increase of free radicals. It is very underestimated, despite the severity of the disorder, which may provide. The level of acidity in our bodies must therefore be kept under control. 
acidosis is a dangerous state of our body: it creates fatigue, inflammation in tissues, pain in the nervous system, increase of free radicals. It is very underestimated, despite the severity of the disorder, which may provide. The level of acidity in our bodies must therefore be kept under control.
Monday, December 7, 2009
Kates Playground Galleriesdd
confess to not having experienced psychosis
Do not be fooled by appearances: es ist alles in meinem Kopf geplant. 
Do not be fooled by appearances: es ist alles in meinem Kopf geplant. Wart Top Knuckle Hand
.: R I C E T T E :.
type Croissant French
1kg flour
70g sugar
70g butter
150gr eggs
15g malto
15gr sale integrale
400gr latte fresco
2gr aromi – vaniglia/limoni
300gr pasta madre dopo i 3 rinnovi x ultima
Let rise for 2 hours and then refrigerate for 2 hours. Add 400g butter in the folds give 2 to 3 folds. x refrigerate 1 hour and then roll out and cut the triangles form rise x 4 / 5 hours and bake at 190 degrees x 18 minutes.
Pan Fruit
1.5 kg flour
500gr fresh milk
50g rice malt
200gr sugar
50g fructose
30g whole salt
300gr tuorli
500gr burro
750gr sultanina
1,2kg pasta madre dopo i 3 rinnovi
2gr aromi vaniglia di bacca
5g aromas of lemon and orange peel grated
NB same process of croissants. Place on paper molds and inform at 180 degrees x 25 minutes if they are pieces of 500gr.
Panettone
1) Renewal at 17:00
Home is: 50g sourdough
100g flour manitoba
50g water 26 degrees
2) Renewal at 21:00
100gr of 1.rinnovo
100g flour manitoba
50g water 26 degrees
do rise at room temperature to 22 degrees x 10 hours. In a bowl avuolta from cellophane (plastic wrap food x)
Next Day
3) 7:00 pm 50g sourdough
100g flour manitoba
50g water 26 degrees
4) 11:00 am 100gr of 1 refreshment
100g flour manitoba
50g water 26 degrees
5) 15:00 pm 100gr of 2nd party
100g flour manitoba
50g water 26 degrees
6) 20:00 pm x 5 hours and rise
first mixture
manitoba
500g flour 120g sugar cane 150gr soft butter
240gr warm water 26 degrees
150gr the 3rd party did
6 egg egg
PROCEEDINGS
1) Beat together the egg yolks with water
2) Add flour and mix the sugar with the egg yolks and water, combine the yeast and work x 15 minutes, then add the butter mixture and complete the x 8-10 minutes. Place in a bowl a bit 'of butter and keep in a warm place 10-12 hours. Should double in three times its volume.
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