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Thursday, September 16, 2010
Friday, September 10, 2010
Medical Impact Factor Journals
The Archimedes
Archimedes is a playful nickname that I buckled her in . A Genius
kind, helpful and generous so far I've only known virtually Coquinaria, but that does not really embrace a day of despair, because I love it.
This is one of his genius, the one that got the avatar of Archimedes.
pastry:
500 grams of flour (I've made this cake 300 gr. 00 and 200 whole wheat flour) 200 grams of butter
salt 2 medium eggs zest of one lemon
untreated
200 gr. icing sugar vanilla
1 packet of yeast
for 1 glass of water or milk to fill
:
figs taste 2 tablespoons brown sugar 4 tablespoons rum
Make the pastry and put in fridge half an hour or more.
With 2 / 3 of the dough to line a cake pan. Spread the facts before
figs marinated in rum and sugar cane
(here you can put any fruit or jam, your choice)
Take the remaining dough (third) and put it in the robot. Add the liquid (water or milk) and blend
(I also added the rum figs)
Pour this mixture into the pan over the fruit and bake at 180 degrees view 30 minutes.
E 'or not a genius?
Silvietta Thanks! 
kind, helpful and generous so far I've only known virtually Coquinaria, but that does not really embrace a day of despair, because I love it.
This is one of his genius, the one that got the avatar of Archimedes.
pastry:
500 grams of flour (I've made this cake 300 gr. 00 and 200 whole wheat flour) 200 grams of butter
salt 2 medium eggs zest of one lemon
untreated
200 gr. icing sugar vanilla
1 packet of yeast
for 1 glass of water or milk to fill
:
figs taste 2 tablespoons brown sugar 4 tablespoons rum
Make the pastry and put in fridge half an hour or more.
With 2 / 3 of the dough to line a cake pan. Spread the facts before
figs marinated in rum and sugar cane
(here you can put any fruit or jam, your choice)
Take the remaining dough (third) and put it in the robot. Add the liquid (water or milk) and blend
(I also added the rum figs)
Pour this mixture into the pan over the fruit and bake at 180 degrees view 30 minutes.
Silvietta Thanks!
Thursday, September 2, 2010
Klucz Seryjny Do Mount&blade 1.011
soft gingerbread cake and plum cake extravaganza
A cake from oven. Of those that give you the charge in the morning for breakfast. Very versatile. Just go in the basket of fruit, and use what inspires us. Today plums!
(I used a 30x30 pan)
1.5 kg. Plum (eye)
150 gr. marzipan (I used P. Angeli)
150 gr soft butter 150 gr.
150 grams of sugar. yogurt (I had a jar of 125 and I added a little 'cream)
100 gr. semolina
5 eggs 1 pinch of salt
200 gr.
flour 1 teaspoon baking powder
almonds into strips or slivers of lemon peel grated
icing sugar with the butter soft marzipan. Add sugar, yogurt, pudding, eggs, salt, lemon zest and work well. Mix the flour, semolina and baking powder and add little by little.
Roll out the dough in a greased pan. Arrange the plum halves in a row like little soldiers, pressing lightly. Add the almonds and bake at 180 degrees for 25 minutes. Once cool sprinkle with powdered sugar. 
(I used a 30x30 pan)
1.5 kg. Plum (eye)
150 gr. marzipan (I used P. Angeli)
150 gr soft butter 150 gr.
150 grams of sugar. yogurt (I had a jar of 125 and I added a little 'cream)
100 gr. semolina
5 eggs 1 pinch of salt
200 gr.
flour 1 teaspoon baking powder
almonds into strips or slivers of lemon peel grated
icing sugar with the butter soft marzipan. Add sugar, yogurt, pudding, eggs, salt, lemon zest and work well. Mix the flour, semolina and baking powder and add little by little.
Roll out the dough in a greased pan. Arrange the plum halves in a row like little soldiers, pressing lightly. Add the almonds and bake at 180 degrees for 25 minutes. Once cool sprinkle with powdered sugar.
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