Nadine Jansen-old Slippers

Sachertorte or 'make me a cake that does not serve the saucers?'

Do not be afraid, the name of this post has a logical explanation, of course, very long, which I am about to speak in the next few lines before dell'agognata recipe. Then, if anyone is bored, you can safely skip the intro, I understand and sympathize. Ok, let's start.
Friday 26. Matthew, my better half, he graduated with honors in chemistry and many compliments. He did not want any party, the only quirk was that we allowed ourselves to eat some Dolcino with all those present at the proclamation of the university reserved for students in the classroom of his research group. Obviously there were champagne, soft drinks and any number, country of pasta and tasty pizzas, pastries galore, all strictly in the name of convenience, to eat with your hands, maybe standing on the fly. And it is at this juncture that Matthew asked me, three days before graduation, if I could make him a cake you could eat with your hands. And I you think I could ever say no? I racked my brains about what I could prepare cake, a donut seemed too dry, a paved too trivial, too knows a cake for breakfast. The rest is still a degree and a master's degree requires a cake worthy of the name! And this is where I rekindled the memories of my past Viennese pastry when I was in the raid in search of better sacher ... good old days (at the end I came to the conclusion that the best cake for me is the Austrian Biedermeiertorte, something with 50,000 layers one more good of others, but that's another story)! That cake Sacher is a recipe troubled: there are those who do so, who does what. I had lived there six months and having a good or bad enough knowledge of how it should be a safe Sacher, in the end I chose the recipe I'm giving you. Only one warning: you may know that the biggest controversy about this cake is the frosting that covers it. A fact is that the entire surface must be brushed with apricot jam glaze otherwise do not (well I will explain later, worry). With chocolate icing I cheat a bit ': already there when I lived in Vienna I used the icing ready very good company Manner, strafamosa for wafers from the characteristic pink envelope. This glaze, unlike those I have tried to do at home, remains soft and takes a shine really wonderful. Now that unfortunately most do not live in Vienna, I had to engineer. Mea culpa, I started using the chocolate glaze pan of angels, I find it really good, easy to use and frankly I feel strongly recommend it.
Well, I think the premises are completed, now proceed with the recipe ^ _ ^

Sachertorte (about 26 m in diameter)

225 g of butter at room temperature

9 200 g sugar 250 g chocolate eggs
Dark
225 g self raising flour 10 tablespoons
about
glaze of apricot jam tails to chocolate and chocolate for garnish

Preheat oven to 180 degrees and grease and flour a mold of approximately 26 cm in diameter. Prepare a water bath to melt the chocolate. Meanwhile in a bowl with the softened butter at room temperature with sugar. Separate egg whites from the yolks and add them one at a time, the mixture of butter and sugar. Add the melted chocolate and let cool. After you have mixed everything pretty well, keep this mixture aside. Now beat the egg whites until stiff. Incorporated compressor now to the chocolate mixture one tablespoon of flour and a cucchaio of whites, while supplies last. I always recommend mixing together from the bottom up, with loooong slow. Pour batter into this succulent dish and bake at 180 degrees for about 40/45 minutes. Of course, do not open the oven half an hour before it is passed to control the cooking and make the usual test knife blade stuck in the cake comes out dry and if it means that the cake is cooked. Remove from oven and let cool on a rack. Only upon full and cooling, cut the cake into 3 discs trying to be as accurate as possible. Spread the jam on the first disk, then on the second and finally the entire surface of the Sacher: this fund will help the apricot glaze to adhere better. Pour glaze everywhere now, and before hardening, coating the sides of the tails of chocolate Sacher. I on ci ho fatto dei ghirigori con la glassa di risulta, però voi potete fare un po' quello che vi pare!
Ah, un suggerimento. Fatela il giorno prima: più sta, meglio è!
Ora vi lascio, che sono influenzata e nonostante ciò mi sono messa stoicamente a scrivere il post. Non merito un piccolo applauso? ^_^

Baci a tutti!!!!

White Balance For Halogen Lights

Pavé cinnamon

Oggi si è ripetuta una scena a me molto cara e purtroppo, per impegni vari, altrettanto rara: casa mia ha ospitato per l'ennesima volta lo sgangherato gruppo di archeologi aspiranti o disillusi morti di fame del quale mi sento un degno membro. E cosa si può mai fare a casa mia? Domanda superfluous, and of course we eat so much, now that the 21 or so are still full as an egg (we finished eating at 3 and a half) and has remained so much stuff. For the curious, here is the menu (nothing pretentious, but very, very rustic and robust, we like that!): Cut many of salami, mortadella, parmesan and goat Dutch butter gnocchi, parmesan and sage, braised beef with wine red paved with cinnamon.
E 'of this last element that I want to talk about this being a blog, you may have noticed, with a marked propensity for sweet side of life. I honestly had no idea what it was a paved, never heard of and frankly I'm not even sure what I did is a pavé. You should know that on Thursday I bought the first book in the series The Great Books of the ingredients: chocolate of Corriere della Sera and on page 159 I found this recipe: cinnamon pavé. I state that the book is anything but gentle in appearance, but I followed the instructions to the letter and, even though its face a little 'different, came more than good! So who cares! I give the recipe as I have changed myself, or with the addition of orange and a dark chocolate glaze: cinnamon alone does not make sense!

Pavé Cinnamon


00 250 g flour 250 g sugar 250 ml whole milk


125 g butter 1 tablespoon ground cinnamon
1 teaspoon baking powder 2 eggs

1 teaspoon grated orange zest salt

Preheat oven to 180 degrees and melt the butter. In a very large bowl mix flour, baking powder, cinnamon and sugar. Beat eggs, salt, orange peel and milk and pour the mixture in the center of the bowl with the flour, combining everything quickly. Pour in the melted butter and mix previously. Pour the mixture into a rectangular baking pan 24x26 cm high plus or minus 3 / 4 cm greased and floured. Bake at 180 degrees for 30 minutes. Let it cool before turning out. To make it even more calorie I brushed the surface of the cake with the apricot jam and I sprinkled the paving of a dark chocolate glaze. I let thicken, then I cut the cake into small rectangles. I suggest you eat it the next day, I did it last night and today at lunch was delicious! My half (the only non-belonging to the group of aspiring archaeologists or disappointed, but as part of the chemical almost unemployed) liked so much, in fact commented knows your cake! I said everything! ^ _ ^

What Is On The Mind Of Scorpio Man

Nobody shall sleep! E 'NATA LA NEWSLETTER ORMA http://www.orma.ws/

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Shiatsu. Jobs and Articles

Linko this page of CITES (the Italian College of Shiatsu Therapists) where you can find interesting articles on work and shiatsu developed over several years.


http://www.cites.it/per-i-soci/lavori-e-articoli

How To Remove Streak Marks On A Tv Screen

Guess where the muffin

we make assumptions: I had a big pile of muffins. I wanted to make a spectacular and dazzling pictures, but they were all eaten and gone saved only one: the last and lonely muffin that camouflages itself so well in this oriental composition. Second premise: in the previous post I said that no recipe today, today was dedicated to the celebrations after prize. But I cheated, no I did not share with you the perfect muffin (at least in the dough, leaving a little in the form 'to be desired ...).
But first I want to talk about the context in which the muffins were born and the context in which the muffin was photographed. We start from the beginning:
On Monday morning my colleagues and I have a university lecture from 8 to 10 of archeology and history of Islam. This timetable is, it seems obvious, particularly malignant. I personally I set the alarm clock at 6 am, other people come to Rome, in short, is a tragedy! Our dear Professor, that is a character that can not be more character, to forgive decided that every Monday morning, the first fifteen minutes of class we spend eating breakfast together: each of us brings something done with a rotating their hands and instead prof every Monday brings the coffee for everyone. The first of Monday, I opened myself with the muffins that I think are from the cupcake breakfast par excellence. And this is the end that made my pile of muffins: all eaten by archaeological and epigraphic aspiring dead sleep and hunger. And now let me tell you a little more bored 'with the story of this fund so chinastyle. You see the painting in ink with the bridge and the two men with an umbrella? Well ladies and gentlemen is my first painting in ink by the rules of technique and composition of China. In fact, today ended the traditional Chinese painting workshop and we did the practical test. And so between a Buddha, a Zen music and so much ink I have been thinking about where to place this lonely muffin.
Ah, I've bored enough, I think it's time I give you the recipe. E 'freely adapted from the blog of the legendary Paoletta with some small change. I do not want to ^ _ ^

Muffin with chocolate and raspberries (for about 15 muffins)

180 g of sugar
200 g self raising flour 1 teaspoon baking


50 g cocoa powder 5 tablespoons vegetable oil 2 medium eggs

250 ml fresh cream 10 tablespoons of milk

15 or more raspberries or other fruit to taste (the exact amount depends on how many can you bake muffins)

Preheat oven to 200 degrees. Mix sugar with baking soda and flour and sifted cocoa. In another bowl whisk the eggs and add cream, milk and oil. Now combine the wet and dry ingredients, being careful to work the least possible: the more you mix and muffins are more harsh. Now prepare the cups and muffin pan (I do not have me and I arrange how can I ... but never mind, this is a sore point) and fill the molds with the mixture up to 3 / 4. At the center of each half to put a raspberry. Now bake in a convection oven for 15 minutes, in nanosecond longer, nanosecond less. To see if they are cooked put in the muffin or a toothpick or knife comes out clean when you're ready to bake. Cool on a wire rack. You will see that the raspberry muffins will be fully incorporated: the only eating eating meet again! What
mystical experience!

Skin Soreness With No Rash

Now I can die

Good day to all!
no recipe today. Today I will tell you how, yesterday afternoon after reading results of the contest Ele , I cried for about 2 hours jumping like a cricket and going back and forth in the hallway of the house. We only say that because I would never, ever imagined that my bavaresina could win first prize, I closed firefox and reopened a dozen times to see if I read that right ... and when I realized that I have read are good games before the screaming and then the tears and then jumping for joy, and so on ... imagine is not it?
So today, the day after, I can say to walk several meters above the sky (and is not a quote from Moccia) and that after this much satisfaction I can die, so happy crack!
Ok, now I thank Ele first place for me and giving us the opportunity to get involved with a contest between the most gluttonous gourmand that a mind can imagine. I thank the jury and all those who in these days (quite hard, who reads me knows ...) have supported me and made friends!
And now an exclusive message for my aunt Amber:

Ziaaaaaaaaaaaaaaaaa!! Have you seen !?!?!? We still believe!! Thank you, thank you very much!! I want a world of beneeeeeeeeeeeee!!

Well, I think I've done. Recomposed and now I'm going to study archeology Muslim ... unfortunately, life is not made of Bavarian sun!

Wiring Up 3.5mm Female Jack

Ed Here I am going to write my first film review on this blog, I already practice a few times on my previous blog.

to open the dances is up to Tim Burton with his version of "Alice in Wonderland" which in reality is much more inspired by "Alice through the looking glass."

Start now saying that before seeing this film, my main concern is the character of Cappelaio Fool, the film should focus on Alice, putting attorone Depp as Hatter in the guise of preventing one to focus instead the focus on the latter?

I must say that my concern was unfounded, although many support the opposite in my opinion Burton was good not to let this happen, I think Alice is the character main.

course, after Alice and the Hatter to have greatest scene, but this is granted.

As for the film in general we must say, once again, that Tim is probably the only succeed in making films that appeal to all age groups, except in the most horrific cases such as Sweeney Todd, which of course is aimed at an older audience.

The film is pure burton, but dark fantasy, and Alice's story lends itself well to this, the more comical moments and relaxing are well distributed and blended with the richest of tension so that the film is neither pedantic fool them.

course is not all that glitters is gold, this film also has drawbacks.

The first that comes to mind and the monotony which by now has acquired the couple Burton-Depp, it is not possible in every film of this film there is the actor said, sometimes you have to change.

The second downside is the finale, saying nothing, to do a spoiler, I just say that I expected something different in the final decisions of Alice, but most likely they have a reason.

Third downside, I expected a greater weight of the Cheshire Cat (maybe because it's my favorite character in the book).

In conclusion I say that Burton has built a good movie, even if he has done better.

Rating: 7

Best joke of the film: "You're mad but I tell you a secret, all the best are crazy" (the father of Alice in this one).

By Ivo

From Hell

Was Carrie Underwood Anorexic

Congratulations Waltz

I would like to dedicate this post to an actor, his name is Christoph Waltz.

I want to dedicate this post not only because it won the Oscar, thanks to the legendary Tarantino's Inglorious Basterds, Best Supporting Actor (Best Actor in a Supporting Role), but for how he won.

Waltz is 54 years old, has spent his entire career as an actor starring in telefilms and Austrians, until recently, no one outside the small native state Waltz knew who it was ... and now has won an Oscar.

Maybe he was the first to think that his acting career was over so ... without great results without great satisfaction and instead won an Oscar.

Waltz is an example, we must learn from his personal history ... we must not think that our life is over even when we have over 50 years, because a surprise or a big event is always ready for us.

By Ivo

From Hell

Bosch Exxcel Dishwasher Hard Reset

Cake pearl or something like that ... I'm still alive

take up the subject left open last night, we were down to my kitchen smelled like soup, I wanted to do a cake, that I was not happy with that sweet ... in short, a disaster. Today, a clear mind I looked good for the cake and I decided that deep down it was not so terrible.
In fact I was playing with the idea of \u200b\u200bpreparing a ricotta and pears Laminated. Then I discovered that the last two pears were now gone, too soft and I had to give up. But I had the ricotta and cream and a jar of blueberry jam and rhubarb. So it is coming off a thing as they say in Naples 'nzertata' or mixed. This is a cake alternate layers of pasta hazelnut meringue, jam and cheese. I give you the times and doses!

Cake Pearl (name taken from the clear beads that I used as decoration and it has nothing to do with the cake actually ^ _ ^)

hazelnut paste:

12 egg whites 6 tablespoons sugar 3 tablespoons

flour 150 g butter, melted and made it cool
9 tablespoons toasted chopped hazelnuts and

Beat the egg whites with sugar, then slowly incorporate the flour and hazelnuts. Only at the end add the butter wire being careful not to always remove the egg whites. Line two plates with rather large rectangular baking paper, spread with the help of a spoon and cook pseudomeringa the middle level in a preheated oven at 160 degrees for about 10 minutes. Remove the baking paper before the pasta is cold otherwise it will become impossible. Even if it breaks, do not worry: When you assembling reassemble the pieces!

For the ricotta cream:
300 g fresh ricotta cheese and good

200 g sugar 250 ml of whipped cream

Mix the ricotta with the sugar and incorporate 3 / 4 of the cream. The rest will be needed to make the last layer on which lay the pearls.

during assembly superimpose a layer of pasta, a touch of blueberry jam and rhubarb (but wanting to be any good jam is not too sweet) and cottage cheese while supplies last. At the end finished with cream and leveled as best as possible. Let rest in refrigerator until the end and decorated with pearls.

If we consider the tragic situation in my kitchen yesterday afternoon, this is truly the best I could do. I promise that the next will be better!

A kiss to all ^ _ ^

Blog Cruising In Toilets

I think, or at least I like to believe that someone has asked that end I have done in recent days luuuunghi! Well I apologize if you have virtually disappeared from the horizon of the blog, but in the last 20 days my life has undergone considerable upheaval, not least that of risking today to finish at the burns ward of a hospital at will. If you have some 'time, let me explain.
By now I think it's pretty clear that to do the job full-time college student and most of you know that February is usually closed the first half with attached exams. In this month condense most of the commitments of my family and most of the occurrences that concern me: my birthday and my half, Valentine's Day, March 8 (give me a propagate a week) is the first anniversary of death of my father, my university exams, my mother is a seamstress who sews dresses million for the carnival and then ... the thing that upset me the most biorhythm ... my mother and my aunt opened a clothing store for children, which you will say it's beautiful! In fact I am the first to be happy, but you have no idea of \u200b\u200bthe beast that it took effort to equip the rooms, fitted out, clean, price ... all in conjunction with the damn exams!
Now that is about to begin the second half, I realize that in the last 20 days I have pulled ahead as a mule without realizing that the moons passed. I had so many ideas that I wanted to make, so many things to cook, so many places to see, but time seems to fly and now I find myself alone with a host of courses to be taken ... life is hard ...
today to get me some 'cheer up I wanted to make a cake, I had two seconds of freedom and wanted to exploit them. Well the drama. 15 hours my mother prepare the meat broth in the pressure cooker and place it on the stove. In the meantime I asked ' Rita but why not start making the cake?' ... I do not know which saint has saved me ... I said 'Mom another ten minutes and go, I rest a second' ... 15:10 hours the pressure cooker explodes. Hot stock everywhere, tomato skins, which were crashing on the windows, celery dead squashed on the walls, steam flooding the hallway and my house smelled like a tannery .. if I were in the kitchen to make my cake, now I would be writing this post from an emergency room. Moral of the story took two hours hard work to clean up the kitchen from top to bottom. Guess what I did after? I made the cake ... obviously I did not have enough. The result in a miserable day like this was rather disappointing, at least for the moment. The cake in the fridge, and tomorrow I'll see if you should share with you this monster or not. All that's how much the exhaustion kingdoms at this time reigning in my life and to tell you that I'm still alive and that I hope to return soon to write something meaningful with some consistency. A hug to all