Ingredients
- For the cake
3 eggs
Yeast 2 tablespoons brown
2 tablespoons of flour
3 teaspoons sugar
Aroma of vanilla

- For the filling
Ingredients
- For the cake
3 eggs
Yeast 2 tablespoons brown
2 tablespoons of flour
3 teaspoons sugar
Aroma of vanilla

- For the filling
4 tablespoons of cheese batter
1 tsp sugar
1 tablespoons of cocoa

- Decorate
Powdered sugar or cinnamon

How to Make
First we will make the cake.

This will begin to separate egg whites on one side and the buds on the other.

The clear we must mount to soft peaks and reserve.

Then we put in a bowl 3 egg yolks, 2 teaspoons of baking powder, 3 tablespoons flour and 3 tablespoons sugar, vanilla flavoring, and mix everything well.

We will make preheat the oven to 180 degrees for 5-10 minutes, and put a baking parchment paper and stretch the dough over just to make, it looks like about 1 cm thick. We put in the oven and bake at 180 degrees for 8-10 minutes.

Now we just need to make the filling, for which it will mix in a bowl of cheese 4 tablespoons batter, 1 teaspoon sugar and a teaspoon of cocoa.

To fill, we take the cake, without removing the role of the oven (to help roll it up), and put above all the filling, spreading it well. Then carefully roll up and it just would decorate with a little cinnamon or powdered sugar on top, and enjoy a delicious homemade dessert.

Nutritional Information
If we substitute the sugar for sweetener, cornstarch and flour, is a valid prescription for the famous Dukan diet

recommended for dessert
rations 4-5
Preparation time 30 minutes

Ingredients
- 220 g of rice
- 200 g Parmesan cheese
- 100 g Gruyere cheese
- 250 ml beef stock
- 100 g butter
- 5 tomatoes
- 2 onions
- 1 tablespoon sugar
- 1 tablespoon chopped basil
- Salt and Piminenta

How to Make

1 – Peel, chop and soften the onion with half the butter in a casserole. Add peeled and chopped tomatoes, sugar, salt and pepper and let it cook for 20 min. Stir in Parmesan.

2 – Add the rice, stir and cover with boiling beef broth. Bring to a boil, season to taste and continue cooking 15 minutes more.

3 – Preheat oven to 180 º C. Cover the rice with the remaining butter, Gruyere cheese and chopped basil. Then put in the oven for 5 minutes to finish cooking. Serve hot.

Serve for 4 people
Preparation time 50 min

For many, a gala dinner or special occasion is perfect to share the delicious taste of a turkey. For some friends, eating turkey is a daily thing and as I see it is very frequent in this type of meat, I thought to include some variation to your menu of the week would not be a bad idea.

Bequeath to the house last Friday and was talking to mom, took one of those many recipe books (handwritten) and suggested a recipe quite attractive, especially sausages, also loves this friend.

Finally, after looking among many choices, I’m bringing the recipe for turkey Italian super easy preparation and quick to prepare.

Ingredients to prepare :
Turkey (4 to 5 kilos).
200 grams of fat.
100 grams of sausage barbecue.
50 grams of fat to garnish.
2 blocks.
250 grams of chestnuts.
100 grams of stewed prunes.
Bread crumbs, milk, butter, sage and rosemary.

Filling preparation for the Italian Turkey
Use a large bowl and with enough space and includes apples, sausage, prunes and chestnuts all cut into small pieces.
In a separate bowl, not mix bread crumbs with a few squirts of milk (the amount is proportional to the filling)
Once mixed, well soaked, you should mix all ingredients and add the seasonings (salt, pepper, rosemary and sage).

Bake the turkey :
Cover the turkey with butter and fill with whole mixture. Use bacon into strips for garnish, put everything on a platter and takes it all in the oven to brown.

Tips to make Turkey a la Italiana:

• You can add white wine around the turkey to make it more tasty and juicy.
• It is ideal for presentation at meetings, dinners or a Sunday lunch, for example.

Do you already know how to prepare this dish? If your answer is no, do not worry, this will show you step by step how to do it, I guarantee you will not regret. The first thing you have to do is get each of the ingredients that will show you …

Ingredients:
50 grams of pine nuts
10 nuts
500 grams of cooked fettuccine
1 / 2 cup parsley
1 / 2 cup basil
2 garlic cloves, minced
1 / 2 cup chicken broth
100 grams of parmesan cheese
1 / 2 cup olive oil
2 teaspoons butter
Salt amount needed
Pepper necessary amount
Fresh basil leaves for garnish

Preparation:
The first thing to do is blend the basil, pine nuts, parsley, walnuts, broth. Once we see that is a compact paste add a pinch of salt and pepper. Having done all this mix we fry in a pan, which also add Parmesan cheese.

In a separate pan, we’ll melt over medium heat butter and olive oil, when butter is melted add the cream before. Once we have done this, we have our pesto sauce ready to be served.

For this we have arranged the fettuccine on plates in an amount necessary, add up a little of this sauce and decorate with a sprig of fresh basil and a little Parmesan cheese encima.Tu couples will be more than happy with this dish, the that can accompany a glass of red wine if desired.

Incoming search terms for the article:

• pesto cream cheese sauce for fettucini

Ingredients:

Mustard, 1 Tbsp.
Brown sugar, 1 Tbsp.
Worcestershire sauce, 1 Tbsp.
Butter, 1 tablespoon.
Salt to taste
Cayenne pepper and hot pepper, a pinch.
Peeled shrimp, 1 kilo.
Seafood cracker grated, as needed.

Preparation:

To prepare the sauce, mix the mustard with brown sugar, Worcestershire sauce and butter. Season with salt, pepper and red pepper.
Then place the shrimp in a baking well greased and putting up numerous pieces of butter.
Top with sauce and sprinkle with grated biscuit.
Cook 20 minutes in the oven and serve hot.
Snails a la bordelaise

Pesto Sauce Ingredients

* 1 sprig fresh basil (about 50 grams approx.)
* 2-4 cloves of garlic.
* 4 tablespoons pine nuts.
* A 100ml of extra virgin olive oil is equivalent to half a glass of water.
* 100 grams of grated parmesan cheese and 25 grams of grated pecorino cheese or sheep’s milk cheese cured …
* Finally salt and pepper.

Development of the pesto sauce:

* Crush the basil, pine nuts and garlic, and add a little salt and pepper until a smooth paste.
* Add about 50ml of extra virgin olive oil, and beaten. While beating add the remaining oil (the remaining 50 ml.)
* Then add the 2 cheeses and stir with a wooden spoon.
* Try it if you need some salt and pepper. And finally served cold on hot pasta.

Incoming search terms for the article:

• traditional italian pesto recipes

A nutritious recipe is easy to make the rich pasta salad, so simple that some rate it as part of the cookbook for men because of its simplicity, since it only requires pasta boiled, some steamed vegetables and tuna, among other ingredients .

In addition, recipe is very noble, because you can add ingredients that your imagination and taste necessary to create new varieties. The basic recipe is estimated to 4 people so you can double the ingredients if you need to increase the serving pieces.

To prepare pasta salad you need:

* 500 gr. screw pasta.
* 200gr. mushrooms.
* 1 can of tuna steak.
* 2 peppers.
* 100 gr. of ham.
* 50 gr. black olives.
* 50 cc of olive oil.
* Mayonnaise.
* Ps
* Pepper.

Once assembled all the ingredients, the pasta as directed by the container, then cool it and set aside. On the other hand, wash and chop the mushrooms and saute over medium heat until tender, then cut the ham into small squares.

The olives must be seeded and sliced and diced peppers. When ready, mix all ingredients adding flaked tuna, olive oil, salt and pepper.

To spice up your noodles you boil them in broth. If you were not natural broth, you can choose to prepare it with chicken broth Avecrem Gallina Blanca and that highlight the flavor your dish. You can complete the dish garnished with some basil leaves, moreover, will give a very particular taste.

Do not forget that this is a summer dish and therefore should be served cold, preferably frozen to prevent damage by excessive heat in the summer. A very cool option is to include apples and chicken.

Incoming search terms for the article:

• estonian salad layers

Ingredient:

1 tablespoon butter

1 grain (150 g) onions, chopped

100 g beef bacon, chopped *)

3 boxes of instant chicken broth ready to use dissolve in 350 ml water

1 1 / 2 teaspoon chili powder

1 fruit (150 g) potatoes, diced 1 / 2 cm

1 / 2 fruit (100 g) yellow bell pepper, cut into 1 / 2 cm

1 / 2 fruit (100 g) green bell pepper, cut into 1 / 2 cm

200 g tomatoes, roughly chopped

500 ml tomato juice

2 pieces of bay leaf

1 1 / 2 teaspoon salt

1 teaspoon sugar

1 teaspoon pepper

Topping:

50 g bacon, chopped

HOW TO MAKE:

1. Heat the butter, saute onion until fragrant, put beef bacon and stir well.

2. Add broth and chili powder, cook until boiling.

3. Put all the remaining ingredients, cook until all ingredients cooked. Lift.

4. Pour into blender or food processor bowl, process until smooth. Lift. Pour in a serving bowl, sprinkle with bacon.

Serve.

*) Beef bacon: One of the types of processed beef in the form of slices of fatty beef. Sold in the form of ready-made slices in a supermarket.

Serves 6

Ingredient:
Water for boiling
12 cannelloni dried fruit, ready to use *)
1 teaspoon salt
3 tablespoons vegetable oil

Equipment:
2 pieces of heat-resistant bowl of butter the size of 20x20x5 beroles

Contents:
3 tablespoons olive oil
1 fruit (150 g) onions, finely chopped
3 cloves garlic, finely chopped
150 g bacon, finely chopped
450 g spinach, petiki leaves, wash out
250 g ricotta cheese, crushed **)
2 eggs, beaten
11 / 2 tsp salt
1 / 2 teaspoon pepper
1 / 2 tsp nutmeg powder

Sauce:
4 tablespoons olive oil
1 fruit (200 g) onions, roughly chopped
4 tbsp plain flour
375 ml chicken broth
300 ml heavy cream
1 / 2 teaspoon dried thyme ***)
2 bay leaves
100 g cheddar cheese, grated
1 / 2 teaspoon pepper
1 / 2 teaspoon salt

Topping:
50 g ricotta cheese, crushed
50 g cheddar cheese, grated

How to Make:

1. Boil water until boiling. Enter the cannelloni and salt, cook until soft. Remove and drain. Cannelloni basting with oil, set aside.
2. Contents: Heat the oil, saute onion and garlic until fragrant. Enter a bacon and spinach, stir well. Add cheese and remaining ingredients, cook until spinach is wilted. Remove and set aside.
3. Sauce: Heat oil, saute onion until fragrant. Stir in the flour, stirring until browned. Pour the broth and heavy cream and stir well. Add remaining ingredients and cook until sauce thickens. Lift.
4. Take a fruit cannelloni, fill the hole cannelloni with filling material until full. Arrange the three pieces in the bottom plate cannelloni content. Sprinkle with 1 / 4 of sauce. Place the contents of three fruit cannelloni, flush with the first /
5. the sauce, sprinkle half the topping ingredients until blended. Do the same for the same dish.
6. Bake in hot oven temperature to 180 º C for 30 minutes until cheese melts. Lift. Serve.

*) Cannelloni: One type of pasta shaped like a hollow cylinder.
**) Ricotta cheese: young cheese from Italy made from cow’s milk head. White and soft. Packaging sold in a plastic bowl.
***) Thyme: Spice leaves Southern Europe and Mediterranean origin. Hard-stemmed and small-leaved with the sharp smell. Sold in fresh and dried forms.

Serves 6

Although only using toppings of tomato sauce, mozzarella and fresh basil, this pizza crispy taste and aroma is very fragrant. Soft mozzarella savory flavor collided with a sour tomato fresh. Hmm .. yummy!

Ingredient:
Skin Pizza:
350 g all-purpose flour
175 ml water
10 ml extra virgin olive oil
5 g instant yeast
4 g salt

Topping:
300 g tomato sauce
100 g fresh tomatoes, thinly sliced crosswise
400 g of buffalo mozzarella, cut into pieces
20 g fresh basil leaves, cut into pieces

Method:
• Skin: Mix the flour with the yeast and stir it with water and olive oil until blended.
• Add salt, stirring until smooth.
• Leave it for 7 menit.Bentuk dough into four pieces as heavy dots @ 180 grams.
• Arrange in a container, cover with a damp cloth or plastic.
• Leave in the refrigerator for 1 hour.
• Remove from the refrigerator. Place on a surface that has been dusted with flour.
• Tap-tap the surface of the dough with your fingertips while pull up to a thin round. diameter 30 cm.
• With the back of a spoon, dab of tomato sauce to coat the surface of the dough circle thin and flat.
• Sprinkle with chopped tomatoes, mozzarella cheese and fresh basil.
• drizzle with olive oil.
• Bake in hot oven 350 C for 5 minutes until browned, bloated and dry.
• Remove, sprinkle with remaining basil leaves.
• Serve warm.