Can Inflammation Of The Teeth Cause Bell's Palsy

Even last year, these days, I had put two fast post with some ideas for tasty appetizers (and for those if they had lost the link of my evvo savory biscuits and spicy cheese balls ) and this year I do not want to be outdone, even though I'm not much what it wanted in the kitchen. Inspired by this idea , I created this wonderful, in my opinion very Christmas tray of crackers and spicy .

It was a preparation for the last second I would say, not so perfect if you have time, but want to impress in some way. Also you can get them to your taste and maybe vary the spices according to the time of year or what you are celebrating.
Since I do not think to post anything for the next 10 days, I hope it's a wonderful last year and that opens the doors of a 2011 full of beautiful surprises and novelties, like mine! I'll spend the morning at the hospital where 31 for the first time I see my baby, and not just a dot that beat ... better than this to celebrate what can there be?!
hug you all!



INGREDIENTS

flour 250g butter (I used unsalted) 60g Egg 1

Parmigiano Reggiano or grana
1 tablespoon cold water 3 / 4 tablespoons
spices to taste



PROCEDURE
Mix the butter with the flour, using spoons of water.

Form a ball, wrap in plastic wrap and let rest in refrigerator for at least half an hour. If you were you can also use salted butter, add salt because the end results are a little salty, fortunately there were spices to flavor!

Beat the egg with Parmesan and pepper.

A questo punto stendere la pasta, creare delle formine con i taglia pasta, spennellare i biscotti con l'uovo e poi cospargere con le spezie scelte.

Io ho usato: curry, mix di spezie natalizie arrivate da un viaggio ad Algeri di Elia, mix di pepe e sale nero (in quest'ultimo caso attenzione a non esagerare!).

Infornare a 180º per circa 20 minuti o per lo meno fino a quando i biscottini si dorano.

vassaio And here's this nice piping hot ready to finish the table prepared for Christmas. If you try other flavors, other spice mix, let me know!

ENJOY!

Make Hidden Blade Altair

Limoncello, arancello and best wishes!

For months, if not directly since I opened the blog, I photograph this recipe hoping you get a day to remember and have time to make the final photo. Eventually whoever wins it takes for Christmas and will launch a toast with my limoncello (recipe also used for ' arancello ).

Prima di passare alla ricetta volevo innanzitutto ringraziare le mie amiche di swap: Alessia, Alessandra di Una zebra a pois   e Barbara di Ricette barbare . È stato bello condividere con voi tanti doni e tante chiacchierate; sono rimasta davvero sorpresa da tutte le buone e belle cose che mi avete mandato e non sono tanto sicuro che i miei pacchi siano stati all'altezza dei vostri, anche se di solito si dice che è il pensiero che conta. Bè i vostri sono stati pensieri davvero incredibili: GRAZIE DI CUORE!
Ecco la foto di quello che è rimasto still intact and has not already been disgracefully jelly or used!

And finally I wanted to make you my best wishes to convey to you and one of my greatest joys: Finally after almost 3 years and many difficulties along a winding way, I'm pregnant! In mid-July will create a small tornado and is also one reason why I'm not cooking much, in fact, the nausea stopped me several times to put me in the kitchen, but I do not do to win and I hope I can now give a bit 'more to do, since you are slowly dissipating.

We hope to receive for Christmas as a great joy that I am living, is the best hope that can help you! A virtual hug.

INGREDIENTS

Alcohol

1l 1l water 800g sugar

Lemons 6 (instead of oranges contatene for at least 8)

PROCEDURE

Remove the lemon peel without the white part.

Soak with alcohol for 48 hours in the dark in a covered pot.

The same obviously applies to oranges.

The night before, boil water and sugar, turn off one minute after the boil and allow to cool overnight.
The next morning, mix water and sugar with the infusion of alcohol and skins.

At this point, filter and bottle it all (with these levels are about two-liter bottles and a bottle of 250ml).

Serve cold. If you leave at least a week in the bottle will taste more.

ENJOY ... indeed CIN CIN and again HAPPY BIRTHDAY!

Implantation Cramps In Thighs

tart yogurt salt

Ok, have taken their bad, I admit, I am sorry and I regret ... and why? you say. Because this recipe has nearly a year and if it still sees my kitchen of Taranto; this because I'm not cooking almost anything, especially salty, so I had to go and comb through the thousands of photographs I have to find something salty and not you come with diabetes.

is obviously not having much in arrears and then I folded up a pie, just to vary, as this blog that are sweet or savory pies just seems that treats! Beccatevi then this tart yogurt salt .

I have taken it from someone on the internet, I do not want the owner of the recipe because they just do not know to whom, so I can not put the source. If anyone read these lines and to recognize his creation, I also write a comment and in less than no time I put the source.

INGREDIENTS

Eggs 3

100g natural yoghurt (I had usato il mio fatto in casa)

Olio 60g

Farina 300g

Parmigiano reggiano o simili 100g

Lievito 1 bustina

Sale, pepe e latte q.b.

Mozzarella, formaggini, sottilette, wurstel o quello che più vi piace per il ripieno q.b.

PROCEDIMENTO

Montare le uova con l'olio.

Aggiungere al composto lo yogurt, la farina setacciata con il lievito, il formaggio, sale e pepe.

Se il composto è troppo solido aggiungere un po' di latte, poi versarne metà in uno stampo per torta imburrato o rivestito con carta forno.

Aggiungere a questo punto il ripieno che avete scelto e poi coprirlo con il resto del composto.

Infornare a 160º/180º per circa una mezz'oretta, provando con lo stecchino se non vi sentite sicuri (comunque quando sopra è dorato`, dovrebbe essere pronta).

Lasciare intiepidire un attimo prima di servire.

Visto che filante?!

BUON APPETITO!

Estratest & Is It Safe?

Dolcetti bread carasau

Ciao a tutti!!! Sono tornata a casuccia, nel freddo nord, dopo aver passato cinque giorni a 15º tra Salerno e Taranto...e of course I brought all heavy wool sweaters! However now I'm back here, my way round the commitments: Yesterday I finished the first level of the course by a sommelier and Monday start of the course techniques applied to biogastronomia Civiform , thanks to regional funds, then continued to write a hand at the restaurant and I would have other good news ... but I'll tell you for Christmas:)

time ago now ... I would say months ... I posted the cake I made for birthday my mother. So what? you say ... so then I had too much cream and I had to make do to finish it in some way and I would say that these cakes of bread carasau I went to great, you say?

I love the kitchen leftovers, I could not help it, because I can not bear to throw away food so I always try to use everything I can to invent some new recipe. Usually I tend not to post them, but then think about it I think these recipes can help people like me who do not want to throw away the leftovers, so I'll start to post I hope to give you some good ideas.



INGREDIENTS
Sheet bread carasau 2 / 3
Water qs
powdered sugar and chocolate curls to decorate
cream pie hat left over from (replaceable with any cream that is not, however, liquid)



PROCEDURE
Sprinkle lightly with 'water sheets carasau bread.

With the cookie cutter to form the bread carasau.

Put them on a baking sheet and bake for a few minutes, fino a che prendono un po' di colore. Lasciare poi raffreddare.

 

A questo punto riempirne metà con la crema, aiutandosi con la sac a poche, appoggiando poi sopra alla crema l'altra metà, senza schiacciare.

 

Spolverare di zucchero a velo.

 

Un'altra idea più semplice sono queste coppettine con dei riccioli di cioccolata ottimi a fine pasto.

instead Serve the biscuits with an iced tea or maybe for breakfast. In my house are literally disappeared!

ENJOY!

Leopard Print Vest Like Ferris Bueller's

Imitation Grancereale

Christmas is coming and now we are almost all dealing with the preparation of biscuits. This year I've actually decided to give me the jam for gifts, but some experimentation never hurts every now and then, since I had the oatmeal definitely be finished, I throw myself into the preparation of these like Grancereale .

In fact, I do not like very much the kind of recipes that try to imitate some famous product, because in the end I am always disappointed, the taste is not what, and although certainly the most genuine and good in its own way, I can never let me pleasure. But anyhow ... At home, however, liked them very much and the breakfast was very popular, so there were still behind my mind and try them! ;))
We feel next week, I go a few days in the south with my husband, otherwise see you here for Christmas!



INGREDIENTS
Rolled oats 150g butter 100g

sugar 100g wholemeal flour 150g

Eggs 1
yeast 1 teaspoon salt a pinch

vanilla, hazelnuts, walnuts, raisins or the like as desired



PROCEDURE
Procare like a pastry, then quickly mix butter and sugar, then add the egg, then the rest of the ingredients but only at the end flour.

form a sausage shape and wrap in plastic wrap, letting it rest in refrigerator for at least half an hour.

then cut the sausage biscuits high forming about half a millimeter.

Bake at 170 º for ten minutes

Serve for breakfast after letting them cool a little.

ENJOY!