How To Reheat Fried Chicken

When Every little dream comes undone ooo do not worry ...



sings the legendary Bryan Adams, and I must say that this verse is fitting brush because we could conclude by saying: "... when each little dream is shattered oh, do not worry, eat a slice of this pie, the world will return to smile!" :)
serotonin to a thousand, here!



Ingredients:
for the part tortosa (: P)


70g flour 2 tablespoons unsweetened cocoa powder

75g caster sugar 4 eggs 80g butter, melted


for Part creamy

450g of dark chocolate fondant

50cl fresh cream 6 egg yolks 75g caster sugar


Preheat oven to 180 ° C. Sift flour and cocoa three times and set aside. Work the sugar and eggs with an electric mixer for 8 / 10 minutes, until the mixture is light and creamy and tripled in volume.
Incorporate the flour and cocoa, then the butter delicacy. Pour the mixture into a cake pan with removable rim of 20 cm in diameter, where you have put on the bottom of the baking paper. Bake the cake for 25 minutes, until it detaches from the walls. Allow to cool in the pan.
While the cake bakes, prepare the chocolate cream.
Melt the chocolate and cream in a saucepan over low heat, and stir until the mixture is smooth.
Put the egg yolks and sugar in a bowl and place it on a pan where there is water boiling.
Beat the mixture in a water bath for six minutes (I did it with an electric mixer but if you have the bionic hand do well with a whisk). Then out from the fire add to the egg and sugar mixture of chocolate and cream and beat for another six minutes, until cold. Put the mixture in the refrigerator for 30 minutes.
Remove the cake from the pan and cut in two horizontally. Put the bottom of the cake in the pan, make a layer with half of chocolate cream, then layer with the rest of the cake and finally all the cream you have left. Put the cake in the refrigerator for at least 5 hours until the cream will solidify. To remove the cake once it is ready, heat the walls of the cake with a warm cloth


When I saw the photo and read the recipe Blog Adrenaline I said: uh, I never will! multi-layer cakes, I never succeeded (ok, I tried just one so far: p) but I must say that what he writes is pure adrenaline truth: the recipe from Donna Hay, if followed step by step, is simple and even too elaborate!
I do not like the all-chocolate cake, I need something to break my taste, but I must say that I have made this cake just tasted!

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the salmon carbonara New Year's delayed



The series of recipes kept in storage and not transcribed here. This
carbonara salmon menu featured in the New Year and my Uccio, but changed his mind in the end we opted for the strozzaprete.
events in my life lived (which was right not to interested in) apart, I was not excited about this carbonara, but I think it's the fault of the salmon, which was decidedly salty.
fact the taste was too salty and did not seem "normal", I'll try to do it again, choosing the less savory salmon:)


Serves 2 : 150g long pasta



grated Parmesan cheese 2 egg yolks 2 tablespoons grated Pecorino Romano 2
little cucchai
little ground black pepper 1 slice fresh salmon

4 slices bacon wrapped sottilisisme

Far grilling salmon for one minute per side on a very hot grill.
Remove skin and bones, and break the flesh flakes. Keep aside.
Arrange the bacon on a plate, and maximum power at the microwave for about 1 minute or until mezo will be lost fat and become crispy, set aside on waxed paper dela.
Cook the pasta in lightly salted water.
Meanwhile, in a large bowl, whisk the egg yolks with the parmesan and pecorino romano, add a little 'black pepper and the pasta cooking water, beating until a smooth creamy sauce and homogeneous.
Drain pasta, transfer to the bowl with the creamy sauce of egg yolks and cheese, mix well. Add the crispy bacon sbricciolata with your fingers as well as half of the salmon. Divide the pasta the plates, complete with what advances salmon and freshly ground black pepper.

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Obviously this recipe is absolutely out of season, in fact I have prepared in September, but was lost in the archives of Mac and memory.
Today, as I tried to give an order to the photographs in an attempt to post a little more regularly, I decided to write it down here:)
As it happens I have taken from the site of the legendary Cavoletto: D


Ingredients 4 people :

1 avocado 1 slice of smoked salmon

1 melon 1 orange (juice)
a couple of handfuls of pine nuts


pasta Cook pasta, drain and pass it under cold water.
Afettare a couple of thin slices of melon, and avocado peeled.
Toast a bit 'of pine nuts, cut into strips a few pounds of smoked salmon, and add all these ingredients to the pasta salad.
Add the orange juice, a generous line of olive oil, a teaspoon of balsamic vinegar and a handful of basil with your hands.
Season with salt & pepper, stir vigorously and keep a bit 'cool before serving.


The flavor of this pasta is really fresh, sweet melon dilutes the salty salmon and the avocado gives a flavor of "fruit salt" I do not know how to say in other words.
E 'a paste a little risky, especially in my family where the new flavors are struggling to take hold. The dough is like a lot, especially my mom, so I highly recommend! :)