Tagalog Translation To Bisaya

Beer

E 'since he published the post Gunther that came to my desire to taste this cake to beer and now I've finally prepared, I found it really good and very very special, the cream is very spicy, yet delicate Gunther thanks for introducing me to this delight

Ingredients for 6:

For the dough:

150 gr. of flour "00 "
70 gr. light brown sugar bio
75 gr. butter 1 egg bio
fresh whole bio
a pinch of salt marine bio
a pinch of cinnamon bio

For the cream of beer:

125 gr. of lager
4 egg yolks 25 g bio
. corn starch bio
120 gr. light brown sugar bio
125 gr. organic milk
60 gr. butter bio
8 gr.
gelatin 1 tablespoon ginger 1 tablespoon cinnamon
bio bio

Prepare pasta according

In a bowl combine flour and sugar, the center put the softened butter, beaten egg, salt and a pinch of cinnamon, quickly assembled, form a ball, wrap in wax paper and put it in the lower part of the refrigerator for about an hour. After this time, Roll out the dough and put in a pan with a diameter of 24 cm. greased and floured, lightly prick the dough and cover with greaseproof paper, put on weight from rice to make and bake in preheated oven at 180 degrees for 30 minutes.

Preparation of the cream

Put the gelatine to soak in cold water. Beat with whisk the egg yolks with sugar until they become white, add the cornstarch. Heat the milk with spices and beer, turn off as soon as it starts to boil. Add the beer mixture with the eggs, stirring constantly, put in pot and cook over low heat until it thickens, remove from heat and add gelatin and butter.

Remove the base from the oven, let it cool and remove the rice, add the cream and put it in the oven for 5 minutes until the cream is thickened. Remove from oven and let cool.

Milena-velba/ Gallery

salmon fillets in herb salt crust

Usually this takes to cook the fish from the sea bass or more delicate meat, today I wanted to try the salmon fillets, I must say that I liked, accompanied by a fresh salad are a second dish ready in no time and really tasty

Ingredients for 4:

4 fillets of fresh salmon
1 kg. salt large marine bio
2 egg whites bio
2 tablespoons mixed herbs bio
1 sprig of rosemary

In a bowl, put salt and egg whites and mix well, add the mixed herbs and needles of rosemary. Cover with a sheet of parchment paper to a baking tray and put about half of the mixture (no need to cover it all) Put on top of the salmon fillets and coat them well with the other half of the compound. Bake at 180 degrees for about 30-35 minutes. Trascoso this time, remove from oven and let stand for ten minutes, break the crust and carefully remove the fillets of salmon.

Why Does My Zippo Dry Out

borage fritters

As usual, I got caught by the enthusiasm and the other day when I bought the borage I have taken an industrial quantities, so did yesterday risotto, is advanced and yet so Today I made these pancakes, came very tasty, but I think the next borage 's will buy next year!

Makes about 16 fritters:

60 gr. Borage bio
2 fresh organic eggs
200 gr. Organic wholemeal flour 1 teaspoon
cream of tartar bio
5 gr. sea \u200b\u200bsalt to bio
180 gr. cold water
taste of extra virgin olive oil cold pressed bio

Wash borage and just keep the leaves and inflorescences (stems are too tough), cut the leaves into strips and cut into pieces the inflorescence. In a bowl, break eggs, add the sifted flour and cream of tartar, water and salt, and, with the help of a small whip, get a batter with no lumps. Heat oil in a frying pan and place spoonfuls of mixture, brown the pancakes on both sides and put them on paper towels. Serve hot.

Only Showing There Boobs

Risotto with wholemeal rice, shallots and borage

Yesterday I went to the shop and found the organic borage, I had never seen up close, but I recognized her because lately I often find someone who speaks or the exhibition, which will is her first season, but I saw him as a "sign" and said to myself that I absolutely had to know that taste, I must say that unfortunately does not look like anything I've already eaten; is a subtle flavor, particularly, almost sweet, and a small negative is that wiping it teases you with its nearly invisible spines that cover it, but you survive, here's the recipe

Ingredients for 4 people: 300 gr

. Vialone Nano Veronese IGP rice wholemeal bio
160 gr. fresh organic borage
2 shallots bio
2 tablespoons extra virgin olive oil cold pressed bio
30 gr. grated Parmesan cheese bio
40 gr. butter bio
taste of black pepper to taste bio
of coarse sea salt to taste bio
water

Wash borage and keep only the leaves and inflorescences (stems are too tough), cut the leaves into strips and cut into pieces the inflorescence. In a saucepan bring water to boil with a little bit 'of salt. In a crock put oil, scallions, shallots to soften, then add the rice and toast for about five minutes until it becomes transparent, then add the boiling water, add the borage, season salt and pepper and simmer over low heat for about 20 minutes, if necessary, add more water during cooking. When cooked, remove from heat and add butter and Parmesan cheese, mix well and serve.