Cost Of Pregnancy Singapore

Recipes' November 11, 2009 - Prof. De Pau
ice cream cake "bonet"

Sponge

7 eggs 280 g flour
280 g sugar

Before all butter and flour the pan.

Beat eggs and sugar in a water bath until they write: Do not hold the mixture all the while working on a water bath otherwise the eggs cook, after a while 'move to the work plan.

slowly add flour, trying not to deflate the mixture and pour into the pan.

Bake at 180 degrees for 25 to 30 minutes. Keep an eye on the cooking.

ice cream bonet

3 eggs 5 whole eggs to separate the whites from the yolks
1 liter milk 200 gr macaroons

80 g cocoa powder 200 grams sugar


put on the fire with half a roundabout acqua che servirà per il bagno maria.
Mettere a scaldare il litro di latte.
Mettere in una bastardella 5 tuorli e 3 uova intere, lo zucchero, il cacao amaro e gli amaretti sbriciolati grossolanamente. Amalgamare il tutto ed aggiungere il latte caldo. A questo punto trasferire la bastardella sul bagno maria e cuocere il composto finche velerà.

Quando il composto è pronto metterlo immediatamente a raffreddare in una boule piena di acqua e ghiaccio, poi trasferirlo nella gelatiera e farla partire per trasformarlo in gelato (è buonissimo!).

Bagna all’amaretto
300 gr acqua
300 gr zucchero
Liquore all’amaretto, in mancanza usare rum (per i miei gusti questa bagna è un po’ troppo dolce io diminuirei lo zucchero)

Mettere sul fuoco acqua e zucchero e aspettare che bolla. Toglierla dal fuoco e aggiungere il liquore.

Meringa cotta all’italiana

250 g albumi
400 g zucchero
120 g acqua (usare 1/3 di peso di acqua rispetto al peso dello zucchero)
1 pizzico di sale

Montare gli albumi, con un pizzico di sale a neve ben ferma.

Mettere a cuocere lo sciroppo di zucchero: acqua e zucchero nel pentolino a fuoco basso: o sciroppo deve raggiungere 120°.

Quando lo sciroppo è pronto continuare a montare l’albume e dall’alto drop wire slowly Album syrup and continue beating until all the syrup is incorporated and then still continue to mount as long as the meringue will be cold (it should be mounted for a long time and this must be at least 2 because one holds the whisk and the other pours the syrup).

At this point all bases are ready to make the cake.

Cut the sponge cake into 3 discs, wet them, stuff them with ice cream and then cover completely the entire cake with Italian meringue, there should be no cracks on the cake.

Now put the cake in a preheated oven at 190 ° until the meringue is golden. Do not worry about
ice cream because the fencing meringue pie and ice cream melts.

braised in red wine

meat used sottopaletta, muscle, brisket and head.
celery, carrot, onion.
Tomato

red wine broth.
Oil Age.

Chop celery, carrot and onion and saute in oil. Add the entire meat, brown it well and then deglaze with red wine. When the wine has evaporated
incorporate the broth a bit 'at a time as necessary. Join
few tomatoes to give a little 'color and cook. When cooked remove the meat and slice.
Chop all the sauce and spices for the sauce.
Serve over the meat with the sauce. If the sauce is too liquid thicken with a little 'cold water and flour that we will have dissolved before incorporeal.

Language:

Boil tongue for a long time (at least 2 ½ hours) with flavorings, celery, carrot, onion, bay leaves.

Once cooked remove the skin and cut into slices. Sprinkle with flour and pass it in a pan with olive oil, white wine and green olives.


Green Pasta with meat sauce.

For the dough:
700 g flour - 200 g spinach, boiled and drained - 4 eggs.

For the sauce:

Make a sauce with the red pig tail and bones.

The chicken and sausage have been boiled and served with green sauce recipes as well as from the lessons of 9 November.