Plumcake chocolate Dark, greek yoghurt and apricots ; ;
(Tissue and saucers Wald) Buondì that bad day today, threatening clouds and a drizzle tengon company continues there in a while ... but 'the sun will' peek in my house ... magic? no .. my children ??!!!! Today he returns to the dessert in my kitchen .. pulmcake a luscious than inside it has the softness and the squsitezza Noberasco apricots in sweet and savory preparations all can give. Ingredients: farina00 330 g, 200 g sugar, 3 medium eggs, 150 ml of greek yogurt, 150 gr di burro,150 gr di cioccolato fondente,1 bustina di lievito. Albicocche Noberasco Preparazione: Sciogliete a bagnomaria il burro e il cioccolato fondente insieme,a parte lavorate zucchero e uova,unite il composto di burro e cioccolato,lo yogurt greco e infine la farina con i lievito.Versate il composto in una teglia da plumcake e aggiungete una decina di albicocche Noberasco tagliate a pezzetti.Infornate e lasciate cuocere in forno a 180° per 25 minuti circa.Sempre prova stecchino!! Fate intiepidire e servite. Perfetta a merenda,ideale per una golosa coccola serale.....a voi la scelta.. Kisses and good day * With this recipe to participate Contest''La Chocolate Factory''by Crisanya , expires March 31 part .. too! * and Contest Natalia''Plumcake from sweet to salty fried''blog''Fusilli expires March 31 .. partecipèa too
Pork with pineapple and black pepper flavored grappa cumin ;
(fabric and dish Wald) Buondì Carisio all right? Your eye sockets have ceased to see or seem hearts palpitating hearts? Well today I propose a second that for sure you all know ; very well and certainly have done at least once in your life ... I today I would propose it my way .. flavored with an excellent Grappa to cumin of ''''DolomitiFood and black pepper company leader in the field of flavor enhancers Ariosto. Easy but most effect! We need very few ingredients, but a couple of hours to cook so well and without haste 'to bring a dish tastes great. Ingredients: whole pork loin (about 500/600 gr weight), Ariosto black pepper to taste, a glass of Grappa for blending with cumin, 1 can of pineapple in syrup, salt . Preparation: Cut the pork loin inicidere and let it from your butcher, inserted into the slices of pineapple (keep the liquid), close it with string or rubber bands from the kitchen, sprinkle with plenty of black pepper . Put in brown with a little olive oil in a large pan with high sides and sealed on all sides, at this point shaded with caraway schnapps . Do evaporate and add the pineapple syrup. Reduce heat and simmer for a couple of hours to fire sweet, turning to color on all sides. Just sara' cotta,eliminate lo spago e tagliatela a fette,servitela con il sughetto che avra' rilasciato la carne in cottura,(se serve fatelo addensare con un po di maizena). Sistemate le fette su un piatto da portata e servite con la salsina. Noi senza pudore abbiamo ripulito il piatto..troppo buona!!!! A presto carissimi e buona giornata
