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Masks of Carnival

Masks of CarnivalCarnival masks are very similar to fried sweet talk but with a very funny that a lot to like children. Draw a Carnival mask on a card, and when you pulled the dough is not too thin, cut out as many shapes and fry that decorerete with devils or tang colored sugar swirls of melted chocolate or plain sugar. Carnival masks will be irresistible! Ingredients for the dough to about 20 masks diced butter 50 gr flour 350 gr untreated lemons grated rind of 1 1 pinch salt 2 medium eggs 1 teaspoon Vanilla white wine 2 tablespoons sugar 50 gr dark chocolate to coat … 50 gr Basin of sugar or honey to taste 1-2 tablespoons devils colored icing sugar to taste … to fry oil seeds to taste Preparation Place in a bowl (or the bowl of a robot) all the ingredients (1), then knead (2 ) to obtain a smooth, homogeneous and compact, wrap in plastic wrap (3) and let it rest for half an hour in a cool place (the procedure can be performed safely even mixing by hand). Drawn on a cartonboard the shape of a mask of carnival that has a maximum width of 12-13 cm and a height of 6-7 cm. With the specific machine (4), or with a rolling pin, roll the dough into a not too thin, about 1 ½ mm (see how here), bringing the rollers of the machine at the second last notch. If while pulling the dough, this will tend to tear, sprinkle with flour and ripassatela between the rollers will result until smooth compact and dry. Put the template on the cardboard sheet obtained (5), and with a wheel size from the pasta or a boxcutter blade smooth and thin, cut masks (6). Pour into a pan with high sides seed oil and bring to temperature warm but not hot: The templates will fry one minute per side on low heat without color him too. In this regard, test with a small piece of dough: If submerged in the oil will tend to darken immediately will want to say that the oil is too hot, then turn the heat down and try again until you reach the optimum temperature. Immerse then 2-3 masks for time (7) (not more) in the hot oil, rigiratele on both sides and then by means of a skimmer remove them from the oil (8) and put them to drip on a plate lined with paper towels (9). When they are cold divide them into three groups decorerete in three different ways. First decoration: heated gently of honey to make it more fluid and brush the surface of the masks (10) that cospargerete immediately after with devils or codetta sugar colored. Second decoration: melt in a double boiler (or microwave), dark chocolate and when it will be very smooth and without lumps pour into a pastry bag with a small hole and smooth nozzle that allows you to decorate the masks with filiform decorations at your leisure (11 ). Third decoration: masks sprinkle with the icing sugar (12).

Carnival masks are very similar to fried sweet talk but with a very funny that a lot to like children. Draw a Carnival mask on a card, and when you pulled the dough is not too thin, cut out as many shapes and fry that decorerete with devils or tang colored sugar swirls of melted chocolate or plain sugar. Carnival masks will be irresistible! Ingredients for the dough to about 20 masks diced butter 50 gr flour 350 gr untreated lemons grated rind of 1 1 pinch salt 2 medium eggs 1 teaspoon Vanilla white wine 2 tablespoons sugar 50 gr dark chocolate to coat … 50 gr Basin of sugar or honey to taste 1-2 tablespoons devils colored icing sugar to taste … to fry oil seeds to taste Preparation Place in a bowl (or the bowl of a robot) all the ingredients (1), then knead (2 ) to obtain a smooth, homogeneous and compact, wrap in plastic wrap (3) and let it rest for half an hour in a cool place (the procedure can be performed safely even mixing by hand). Drawn on a cartonboard the shape of a mask of carnival that has a maximum width of 12-13 cm and a height of 6-7 cm. With the specific machine (4), or with a rolling pin, roll the dough into a not too thin, about 1 ½ mm (see how here), bringing the rollers of the machine at the second last notch. If while pulling the dough, this will tend to tear, sprinkle with flour and ripassatela between the rollers will result until smooth compact and dry. Put the template on the cardboard sheet obtained (5), and with a wheel size from the pasta or a boxcutter blade smooth and thin, cut masks (6). Pour into a pan with high sides seed oil and bring to temperature warm but not hot: The templates will fry one minute per side on low heat without color him too. In this regard, test with a small piece of dough: If submerged in the oil will tend to darken immediately will want to say that the oil is too hot, then turn the heat down and try again until you reach the optimum temperature. Immerse then 2-3 masks for time (7) (not more) in the hot oil, rigiratele on both sides and then by means of a skimmer remove them from the oil (8) and put them to drip on a plate lined with paper towels (9). When they are cold divide them into three groups decorerete in three different ways. First decoration: heated gently of honey to make it more fluid and brush the surface of the masks (10) that cospargerete immediately after with devils or codetta sugar colored. Second decoration: melt in a double boiler (or microwave), dark chocolate and when it will be very smooth and without lumps pour into a pastry bag with a small hole and smooth nozzle that allows you to decorate the masks with filiform decorations at your leisure (11 ). Third decoration: masks sprinkle with the icing sugar (12).

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