Meaning Of 'factory Second'

Crumble Pear and Ginger (en cocotte;))

Nothing to be done, crumble it reminds me of the toothache ... This is because, the first time I prepared this' summer, I had just removed a wisdom tooth! Do not know about you but I find it difficult to remove these links from the mind ... patience!

few days ago I was in this store and I could not help but buy quest'adorabile cocottina off-white (it will be a color?)! He decides to inaugugurarla as soon as possible, with what?

But a crumble!

Ingredients:

• a pear and a half
• 1 tablespoon full of sugar cane
• grated fresh ginger
• 30 grams of barley flour
• 20 grams of cereal flakes
• 15 grams of almond flour (almond puree question from me)
• 25 g of sugar cane
• full 30 grams of butter

Combine dry ingredients in a bowl over the butter and work the mixture with your fingertips, you get the crumbs, then peel and cut the pear pieces, add sugar and grated ginger (to taste) and mix. Place pears in

cocottina is distributed over the crumbs, bake at 190 degrees for 20 minutes.

I like to eat it still warm:)

Coincidence of coincidences last night understood to this site and what do you propose? A contest on the preparations in cocotte! How can you resist the temptation to participate? Yielding of course;)

Londonberry Flea Market Uggs

Paté speculoos

As promised, here is one of the jars prepared for Sigrid Christmas gifts ... can not imagine the goodness and simplicity! Expect you ask for the recipe:)

Ingredients:

• 150 g speculoos
• 60 g honey 30 g brown sugar 100 ml milk
• 50 ml vegetable oil (I used rice)
• 90 grams of white chocolate

speculoos Heat the oven to 150 degrees for 10 minutes, then mix finely and place in a bowl with the white chocolate into pieces, meanwhile, put milk on the fire, honey and sugar cane, and when hot, pour into bowl. Stir the mixture with no lumps, add the oil last.

Now, I do not know about you, but I was struck from 'flu: ((the question arises: how to care for foodblogger? I drink gallons of this : Vanilla thanks for letting me find a good drink so much and forsechissà, healing:)
nice day!

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farro tart with pears and cinnamon

Well let's say that I definitely neglected the blog! The reason is valid during the holidays ... I moved to the mountains to work as a waitress in a restaurant, then no time, often non-existent connection and above all ... no stove available!

What torture could not cook! course before since I had done nothing to that, preparing dinners and Christmas gifts:)))

the way, I will publish some of delicacies in a jar I made for friends and relatives who have had a resounding success and are from the book Cavoletto !

But let this pie ... I tasted a similar during my mountain retreat and soon had the opportunity (the non-celebration of the birthday of my cousin Julia, I had lost!) I tried to reproduce it "rusticizzandola" spelled with whole wheat flour and sugar cane ... Well I liked very much!

Ingredients:

• 140 gr flour 60 gr 0
• wholemeal Spelt
• 100 g of sugar cane Guarapo
• 100 g butter 1 egg yolk +1
• a pinch of salt 4 pears
• Abbot
• brown sugar + cinnamon to taste
• a knob of butter 2 tablespoons of apple jam

Prepare the pastry: mix the flour, sugar and salt to form a compound butter with crumbled into pieces, then add the eggs and form a ball, let it rest in refrigerator at least half an hour.

Peel pears, cut into 4 wedges and cut them further in half, separating the more round than long, the latter will be engraved with minor cuts and set aside, the other will be chopped and cooked with butter, sugar and cinnamon until they soften.

Once cooked, blend them with the blender by adding a few tablespoons of apple jam and allow to cool. Roll out the pastry not too thinly, spread the cream and cinnamon pears and arrange in a circle near the edge, carved the slices of pear.

Bake at 180 degrees for about half an hour.