Kates Playground Forum 2009

shortbread soup

with tarts I've never had a good relationship. Or ... or do the shell "vacuum" to be stuffed after cooking, or more often the shortbread I still raw. Out of curiosity some 'time ago I tried the tart with a shortbread Cicione . Conclusion? A perfectly baked pastry, tasty and crisp! Since that time I made it and rebuilt many times!

Ingredients:

225 gr soft butter 112 gr icing sugar 2 eggs

337 grams of flour

baking powder 1 teaspoon lemon zest

pinch of salt Method:

Soften the butter and fit it with icing sugar for 5 minutes to get a soft cream. Add eggs one at a time, lemon zest, salt, yeast. Stir in the flour gently so as not remove the compound. Put the mixture into a pastry bag with star nozzle, then the base of the tart. The edges do more "rounds" so that the jam does not escape. Spread the jam and then do the "grid" as a classic in the crust. Preheat oven to 250 degrees. Bake and when it reached the temperature, hold 2 minutes. Then lower bake at 200 degrees for 12 minutes. Check the cooking anyway. Like, sprinkle with powdered sugar.

(mold 30x12)

Christmas Burthday Cartoons

confirmed LABORATORIES BEY meeting the Tuesday 'evening! Vania

disease Vania continues ...

then runs for cover!

TUESDAY 'TUESDAY 9 and' 16

evening (again from 20.30 to 23.30)

evidence of our Labs

(Saltymbanco, Ludyka and Yogurt)

will always be together (forgive the temporary inconvenience, but

There 'always something to learn)!

There will be 'a good teacher

Canto (Clare Frisell)

3 tracks that will set the '400 to sing in chorus

more' entries for our

shows (so 'at last we will have some wonderful

Music

well prepared and PHILOLOGICAL

to sing with our Comedy of June!).

fun a lot and learn well ...

we put these songs in our Canvas and

study them, improve them and 'dramatize'

for our shows!

Federichino and Omar and

(if it is to be Gabriel)

will help the teacher manage

Groups meeting (my God!)

and especially during the work already pianifiacare

some movements Scene

(dance, girotondi,

deployments and rotations of the choir) to make the

Scenic Sing!

Path workshop open to all ages and at all levels actor's preparation, which aims to study the Theatre Dadaist and Surrealist, to the work of Borges, Jodorowski and Ionesco.

Painful Breasts From Ovulation To Period

The soup cameron I have rebuilt several times and have never disappointed me either, nor any guests! A guarantee to make a good impression with little effort! I bought it because I used the dough (alas) I never tried to make it at home, too hard for my taste :-(

Ingredients:

For the pastry:

2 rolls of pastry rectangular

icing sugar to taste

For the sponge:

6 eggs

250g of flour 250g of sugar

vanillin

For the custard:

500ml milk 2 egg

2 eggs

180gr sugar

100g of flour

vanillin

For the syrup:

semi dry marsala

( cameron says you can also use rum, witch alchermes. In short, a matter of taste, but I think the marsala divinely married!)

Procedure:

I then served for lunch the day before I made the cream and the PDS, the morning of the day I cooked the pasta instead.

The sponge cake: Grease and flour pan (or lined with parchment paper). Beat eggs with sugar and vanilla until frothy that "writes". Gently incorporate the flour. Pour into the tin and bake at 180 degrees for 20 minutes. Do the toothpick test and cool.

The custard: heat the milk in a saucepan. Meanwhile, stir briefly in a bowl the eggs, sugar, vanilla. Incorporate the flour and then hot milk. Putting it all on fire and cook until desired consistency. To avoid that they form a "film" sprinkle with a bit 'of sugar and cover with plastic wrap to touch.

The pastry: roll out the dough a bit 'larger than the mold in which then will make the cake. Prick well and sprinkle with powdered sugar. Bake at 180 degrees for about 15 minutes, or until staining.

Dial sweet mold lined with plastic wrap making it spill over the sides. Place the first layer of puff pastry (can be cut if too big). Spread the cream, being careful not to put too much. Cut into slices 2 cm pds and put them in the cream. Wet the PDS. Put another layer of pastry cream and finally. Cover the cake with foil and put on weight. Let rest in refrigerator until hours. Finally, invert the cake on a cutting board, cut into desired size and sprinkle with powdered sugar.

(printing from 32 x 24 cm)