Digital Bowling Arcade Game

back with a cake and my Kumquat

Good day to everyone I'm back after a few days of absence in my blog, I thank all those who have written me alarmed and asked about .. you know that I am a mother of two beautiful children lively and cheerful, but a high fever since Sunday over 40 has kept them a long shot, at last this morning and the temperature 'down already' on 38.5 and that makes me think that the 40.5 and convulsions following are just a bad memory .. then removed the fear but still tired a lot I leave you a cake made Sunday to a call for pranzo.Semplice as always in the decorations but with a very delicate and filling golosa.Per the final decoration I used my Kumquat alberello.Glassati and passed the sugar to give a little extra 'to its simplicity'.
Sponge Cake Ingredients: 10 medium eggs
300 sugar, 300 flour with starch Molino Rossetto , tangerine peel and a packet of yeast.
filling:
500 grams of mascarpone, a tube of condensed milk, 250/300 ml cream, a glass of green mandarin syrup Home Made alternative liqueur and mandarin peel Mandarin.
Decor: Kumquat, divided in half, seeds and glazed with a syrup of sugar and water equal to the weight mandarin (I recommend the syrup does not darken during cooking), transfer them onto a sheet of parchment paper and just pass them in cold sugar and transfer them to the fridge for a night to get the effect crisp.
Wet: Water, sugar and liqueur mandarin.
Preparation:
proceed as usual and your habit for the sponge cake, prepare it the night before and stuff the next day working well with the cream made with mascarpone and whisk the condensed milk and syrup or liquor mandarino.A part to whip the cream and cream aggungetela ottenuta.Mescolate well and stuffed the sponge cake (I have divided into 3 layers) wetting each layer well before farcia.Ho completed with Kumquat and tufts of whipped cream.
Obviously I have not seen the photo of the interior that was not personal, but compliments for his bonta'e delicaztezza the stuffing and the freshness of the mandarins, were numerous.
Thank you all again for your affection ...
the next and I hope to visit you soon ... kisses!


* I forgot! With this proposal, I participate in the contest Cynthia''Citrus''

Can Master Batting Be Bad

Carpet chestnut

Well well, since I returned to work, even if they are tired because Aurora continues to wake up at night to nibble at the breast, (and why ... with no excuses creep into the knowledge of Latvian hot hot brother ...) I'm starting to get my life in my hand. And I'm happy. Maybe I am pressing too sull'accelleratore but we'll see with time.

1) Aurora has begun weaning and I prepare everything I can prepare at home: healthy and natural. Vegetable soup, vegetable soup and fresh fruit steamed and homogenised the order of the day ... I did so well for David and I was fine.

2) For your love of David and to devote more time outside the house will take up the guitar in hand and blow the performances in kindergarten and maybe that will organize also give guitar lessons to his compagnetti once a week.

3) I will begin by March a diet that will bring me hope by summer to remove all chilotti accumulated surplus with the two pregnancies.

4) A short will also undertake some interesting collaborations reserved foodblogger us. These last two points are a little to blows with each other ... but we will try to make ends meet!

5) Last but perhaps most important of all: I enrolled again at university. I already gave all the necessary exams but I miss thesis on "Slavery in the Mediterranean in the Modern Age." Thesis prepared in half and left in a moldy drawer for five years ...!!! As they say .... I was struck by writer's block!! Block that I will go by force and kicked in the back :-)

Now on to the recipe. Seen in more than one blog castagnaccio was something I wanted to achieve for some time. The opportunity presented itself tempting to dispose of the chestnut flour bought in excess when I stared with crepes with chestnut just

Ingredients: 250 grams of chestnut flour, 250 ml of water or milk 1 tablespoon sugar, a pinch of salt a sprinkle of cinnamon and the grated rind. lemon (though I used half a teaspoon of orange powder homemade by me )

The process is simple because we simply combine all ingredients. I have mixed with a wooden spoon, there was no need of the blender. Place all the dough on a greased pan, creating a thickness of one centimeter. I used the aluminum pan portion to six.

Put all in a hot oven at 180 degrees for about twenty minutes. The chestnut is still ready as soon as you see it crumble to the surface and is detached from the walls of the pan because si "restringe" un poco.

Responso: a me è piaciuto tantissimo perchè adoro le castagne ma mio marito l'ha trovato di sapore troppo forte, stucchevole! In effetti è tutta farine di castagne e quindi statene alla larga se non vi piacciono!!