Schwinn Johnny G Comp Spin Bike

spicy pasta with porcini cream and crispy bacon tart

strozzapreti
500 gr 350 gr mushrooms (alternatively with porcini mushrooms)
1 jar of cream light
150 gr bacon

grated parmesan salt and pepper


white wine to taste In a pan put a little oil and mushrooms over high heat, after about 5 minutes to blend it with a little white wine and cook. Meanwhile cut the bacon into strips and sauté in a pan without adding oil until it will become crisp. When the mushrooms are ready
frulliamoli Pimero with a mini salt and pepper and in rimettiamoli pan. Then turning on the heat and add the cream, 3 tablespoons Parmesan, stirring continuously until it will become a smooth cream. When
strozzapreti will still put the tooth in the cream and finish cooking add a little cooking water. Once you are ready
Serve and season with curls of bacon. The contrast of soft cream and crispy bacon is perfect.

Airwalk Aggressive Inline Skate

mother Rosaria


00 500 gr flour 250 gr butter 250 gr sugar

1 egg, 2 egg yolks 1 lemon grated


In a bowl add the flour and softened butter beginning to knead. Then add sugar and eggs. Perfume the dough with the grated rind of one lemon, untreated, to also receive a portion of juice. Unlike the usual short pastry this time it was made in the fridge. So was stretched gently and with the help of a little flour and a rolling pin on a sheet of parchment paper. After having carefully spread on a round pan, we can put jam or chocolate cream. With the remaining dough to make some strips to put on the tart to form a network. Once
be ready in the oven at 180 degrees for 40 minutes. The cooking time depends more from the oven and the thickness of the pasta that I recommend doing fine, in this way will be tart richer with jam or chocolate cream.

The first two photos cover a tart with black cherry jam, while the others are cream with chocolate!

Inflammatory Breast Cancer

1 roll of puff pastry

350 gr spinach 3 eggs 3 tablespoons grated Parmesan

50 g Swiss cheese 1 jar

light cream salt pepper

nutmeg



Boil spinach with a pinch salt, when ready drain them and cool.
In a bowl beat 3 eggs with a little salt, pepper (if you like, I like very much), a grated nutmeg. Then add the cheese: Parmesan and Gruyere cheese into strips. When everything is omogeneno add the spinach and creamy, stirring constantly. In order to incorporate the light cream to make it more fluid.
Spread on a baking sheet round the dough, fill with the mixture and curl the edge with your hands.
The quiche cook in oven at 200 degrees for 20-25 minutes.