Thursday, November 18, 2010

Gay Cruise Spots Bordentow Nj

tuna and saffron panna cotta with saffron and red fruit base


Here is a recipe that I found refreshing cool site glamlife.it. For those who do not know what the 'agar agar, here it is the detail of Wikipedia:
"Agar-agar (better known by the name of the Japanese kanten) is a natural polysaccharide used as a gelling agent in cooking. The gelatin-agar from the needle has a subtle flavor and is rich in minerals. It is used in the preparation of desserts and aspic jelly, because it has the property of not altering the natural flavor. Agar-agar jelly produces a more robust commercial, does not dissolve easily, and is also completely plant. It is minimally absorbed by the body, and provides no calories. Its preparation is fast and easy and takes only a short cooking, the longer time is required for its solidification: one hour at room temperature. "

Ingredients:

500 g. cream

70 g. sugar

1 teaspoon pure saffron threads in

5 g. of isinglass.

For the basis of red fruits :

250 g of red fruits

50 g sugar

1 tablespoon agar-agar

As you have learned by now just fine, before starting the preparation of a dish you have to soak the saffron for a while ': in this case for an hour or so abundant, using a tupperware and how liquid is good for soaking hot milk. Close the container and let stand.

Boil the milk, cream and sugar, remove from heat and add the saffron. Remove from heat and add the gelatine, previously soaked in cold water. Squeeze and let it dissolve. Pass the mixture through a sieve and let cool.

Chop the fruits (currants, strawberries, raspberries) and cook for about ten minutes on low heat with sugar. Remove from heat and with an immersion mixer frullateli. Put everything on the heat, add the agar-agar and stir until it thickens ..

Put the red fruit sauce as a base glass bowl and pour over the panna cotta. Let cool in the fridge for half a day and serve.

Lump Behind My Lip Ring

saffron rice salad with pumpkin and asparagus gratin


As I like to mix typical of a season with those typical of another! A little 'imagination, creativity in the kitchen! But Siiiii!
Then, the rice salad universally recognized as a dish of hot weather I have perfectly combined with pumpkin and asparagus! Let's say that it is coming off a rice salad autumn! Well, I admit that asparagus is not really typical then this period, indeed! But come on, buy things once in a while "off season" can be forgiven ....

Ingredients for 4:
320 g of rice carnaroli;

200 g pumpkin,

300 g of vegetable broth;

250 g of olives;

80 g of extra virgin olive oil;

5 g of onion;

some saffron;

1 cl of red wine vinegar, (you can also wanting to avoid .. )

1 shallot;

a bunch of tomatoes;

thyme to taste;

salt and pepper to taste.


Put the saffron to soak in an airtight container (tupperware) for a couple of hours.
Cook the peeled asparagus in lightly salted water, drain and keep the cooking water. Take a boil again and cook the rice for 12 minutes, add the saffron and finish cooking for another 5 minutes. Dried minced shallots in a pan with extra virgin olive oil, add the diced pumpkin and chopped thyme. Cook on medium heat with the dipping broth if necessary. When cooked, add the chopped olives.
Cut the asparagus sticks keeping tips (Which you'll use to seal). Stir in the vegetables to the rice, seasoned with olive oil and red wine vinegar (more if you want, otherwise you can easily avoid) and season with salt and pepper.
Prepare diced tomato, peeled and seeds, pips and take the onion and cut into strips. United is the tomatoes, the onion is all'insalata rice.
Pour into a serving dish, decorated with asparagus tips and serve.
Bon appetit!


Monday, November 15, 2010

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Often the simplest dishes you can pull out of the "reinterpretations" very tasty, because usually I do not like the food too messy: we can say that things are more genuine and true.

why I liked the gratin of pasta found on ininternet.org certainly very simple but you will make a good impression without any shadow of doubt. The ingredients listed are for 4 people.

Ingredients:

300 Type G Pasta Pasta

300 G Milk

40 g butter

20 G Farina

100 G Peas

1 Mozzarella

1 teaspoon pure saffron threads in

Sale

Pepe (If you want, I I have not used)


Put the saffron to soak in an airtight container (tupperware usual) with some hot milk for about an hour.

Boil pasta in salted water until al dente and drain.

Meanwhile prepare the sauce with 300 g of milk, 20 g butter, 20 g of flour and finally add the saffron. Let the ingredients mix well and be careful to avoid creating lumps.

Boil the peas and bring to cooking.

Pour the boiled pasta in a lightly buttered baking dish large enough and, drizzling with the sauce made, add the peas and diced mozzarella.

bake at 200 degrees for 20 minutes, leaving little gratin.

Serve immediately!

Wavemaster Water Based

pasta with saffron milk with saffron and pistachios


The first time I saw this recipe I have listed among the "concoctions disgusting ", which quite often are on the internet. And I would never have decided to post it on the blog. And as usual 'never say never "! I find myself a friend of mine, watching television after dinner, and candy in one night without much coolness. And what do you prepare? The saffron milk .. My opinion? The taste is quite special and I must say really good .. I was wrong! : D

The cup of milk for me of course did not include cinnamon, which I hate.

Ingredients:
1 l. milk

10 strands of saffron,

4 cloves,

1 / 2 teaspoon freshly ground cinnamon,

3 tablespoons of honey or 4 teaspoons of sugar;

1 tablespoon finely ground pistachios.



Place Soak saffron in little milk in boiling water for half an hour.
In a saucepan, boil 1 liter of milk rehydrated with saffron, cloves and cinnamon. Adjust the heat so the milk will continue to boil gently for 5 minutes.

Remove from heat, add the honey and remove the cloves. Always mix thoroughly. Once all the ingredients are well mixed, pour in the capacious cup, sprinkle the chopped pistachios and served steaming on the surface.