Yaz And Emergency Contraception

puff pastry with strawberries, coconut cream and mint

Today an idea for a dessert easy, fast, but mostly good, with which the great figure is money!

for 4 people:
300 g puff pastry 250 g of strawberries

2 tablespoons fresh mint

1 / 2 lime

20 cl of cream of coconut (not the milk I recommend)

2 bags of vanilla sugar 2 tablespoons

powdered sugar 2 tablespoons flour

coconut

Preheat the oven to 200 degrees, roll out the dough (which will be ready if you have bought) with a thickness of 2.5 mm and then 8 to 10 discs cm in diameter. Arrange on a baking sheet covered with parchment paper and bake for about 10/12 min time just because it turns gold (small tip: to prevent your discs swell too, are here bucherellateli and there with a toothpick or a fork, it will not grow too much and the cream will not leak on the sides).

Meanwhile fitted with an electric mixer or with the planet or whatever, the well-cold coconut cream with vanilla sugar. Add the chopped mint and finely grated zest of lime, put everything in the refrigerator.

Wash and slice strawberries, mix with the lime juice and icing sugar.

To serve, alternate in a flat disk of puff pastry, cream and strawberries sprinkled with coconut flour, coconut and icing sugar, a few leaves of mint and voila your dessert is ready!

Federica

Can You Take Mucinex With Nyquil

Molleaux

Diet, no diet, no diet ..... tonight "not diet" and then whip in hand, but you have no idea!! I'm not gonna give you some advice bdsm, whip in hand was challenged to say the whip icing and off to work! :)

Well now that you are all on a war footing, you need:

70 g butter 70 g white chocolate (I recommend the legendary Galak)

40 grams of sugar 30 g flour 3 eggs laid
1 whole egg + 2

200 grams of crème anglaise (not tell me you do not know it, because I do not know how to do it myself, ahahahah!! I was joking, I have to give you the recipe for creme anglaise?? Ugh, oh well)

100 grams of strawberries

a handful of mint

these quantities are sufficient for 4 people who eat two or twice or for a eating four times or eight who are on a diet and divide the portion to be good brothers .... Okke enough, are for 4 doses.

At this point we proceed with .... I almost give you the first recipe English cream, so then do the molleaux, but yes from the English cream do this:

put in a saucepan 5 egg yolks and 150g of sugar, beat well until the well mixture becomes foamy and light. Put 450 ml of milk on the stove and let come almost to a boil, remove from heat and pour flush on the eggs, stirring well with a wooden spoon or a whisk, once poured all the milk, put on the fire (a flame low) and stirring constantly with a wooden spoon (do not use the whip !!!), be careful not to boil or the milk and immediately tear the English cream goodbye! The cream is ready when it is slightly thickened and velero spoon. Once ready, pour into a bowl, add 50 ml of cream, stir well and let cool. You can spice it with a little 'orange peel or lemon or vanilla ... but no!

Now forget the custard and concentrate on molleaux , in a double boiler, melt chocolate and butter. Beat eggs with sugar, add the flour sifted and finally the chocolate with the butter, mix well without leaving lumps.

Grease and flour the molds, disposable aluminum those from panna cotta to speak, to fill them 3 / 4 of mixture and bake in oven at 220 degrees for about 10 minutes.

The center of molleaux should remain fairly soft, serve to open at one end, blow out 'of the heart, with strawberries and mint leaves everything to come back, a dusting of icing sugar and crème anglaise in a shot in the side of the plate.

like pigs and eat and enjoy!

Federica

Make Carving Foam At Home

White Chocolate & Coconut Prawns Lime cuochixcasa version!

Today, a recipe that has been around the world and memory and that of course, as happens in the game of word of mouth, comes from how completely different part, but still good, original and delicious.

time ago, leafing through the magazine "Twenty-Four" Il Sole 24 Ore, ecchecentra the kitchen? nothing of course, under the heading "Belvivere" I was attracted to this recipe that the chef Vineet Bhatia proposes in his Indian restaurant in London "Razor."

A strike has been especially the fact that he, "the chef", he revised this recipe based on childhood memories, when during a holiday on the coast of Cochin in India, he ate a dish that he could look a lot like a second message today what his restaurant (by the way, at this point I give you the address, so when you happen to go to London to see for themselves the kitchen of this restaurant: Shaving - 10, Lincoln Street (Chelsea) London Tel 004420 72251881).

short, story-reading this recipe I thought I immediately perceive the tastes and scents, heady and exotic like just like me!

However, we know that the recipe I am going to give, of course, is yet another variant that is "version of cuochixcasa " because it actually makes it totally different Indian chef (using lime leaves, chili paste and fresh tomatoes ....) does not change the short title!

I finished, I'm done, stay calm! Ecchè you can not wander? All there with their mouths open like chicks in the nest waiting for mom to peep to give him something to eat !!!!!

Uff .... ok, here's the recipe:

Ingredients for 4 people:

thirty prawns, a clove of garlic, a tablespoon of red onion, a piece of fresh ginger, a pinch of peproncino chopped, olive oil, 250 ml coconut milk, the juice of 2 or 3 limes, salt and pepper to taste

optional: fresh grated coconut to decorate.

Procedure:

clean the prawns, being careful to leave the heads and tails, put marinated in lime juice with a sprinkling of salt and pepper for about twenty minutes.

in a large frying pan, make the onion finely chopped garlic in shirt (later removed), cut into julienne fresh ginger and chilli, when all ingredients have taken a light golden color (do not let them burn), add the coconut milk and lower the flame.

In another pan with hot oil, cook the prawns, just a few minutes because then they will continue cooking in the sauce with coconut.

Ripassateli few minutes in the pan with the coconut until you see that the right wing for the shrimp sauce and serve hot accompanied perhaps with basmati rice.

For a touch of class you can serve with fresh grated coconut spolverta!

Et voila, the prawn is served!

Federica