Difference Between Herpes And Shingles?

The last PUMPKIN: ends with .... Quiche with pumpkin and ricotta

The quiche is remained available ... appetizer, snack, before, during and after lunch ... teases us in every way!

pumpkin, here it is,

This tart is' one of my usual preparations in economics, I'm always low in fat and eggs, to create us less problems with cholesterol and triglycerides!
A paste that is a hybrid of ancient mad dough, ie flour, a little fat, water, with the addition of egg and baking soda and lemon, giving crisp, like a pastry! It can be realized, however, according to the preferred method and routine, I never do text, are just my mess in the kitchen!

1 egg 40 g

extra virgin olive oil 1 pinch of baking soda, a few drops of lemon,


Mount egg and add oil flush, lemon
then add the flour, 200 g type 00, a paiodi tablespoons water

dough quickly, put in a bowl and prepare the stuffing


250 g cooked pumpkin
120 g ricotta cheese 1 egg

40 g parmesan
1 tablespoon flour 00
50 ; g  latte
sale, pepe

schiacciare con una forchetta la zucca e mescolarla bene alla ricotta, in altra ciotola preparare la crema con l'uovo, il formaggio, il latte, sale e pepe (si possono mettere altre spezie a piacere...io le ho dimenticate!)

Unire le due creme, stendere a due mm la pasta, col mattarello

preparare la teglia con carta da forno, cospargere con un paio di cucchiai di formaggio,

Poi versare la crema, soffice e gonfia, e stendere il pezzo di pasta tenuto da parte, ritagliare delle strisce (io sono sempre pasticciona in questo...non ho pazienza!) Teglia 26 cm diametro

Cuocere a 160°C per 40 minuti

La pasta è croccantina, la farcia rimane compatta, è buona anche fredda, Warm is better because the flavors are more pronounced!

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Where Are The Maps On My Navman

Last PUMPKIN: continues .... PUMPKIN RICOTTA TART and

today I spent the whole pumpkin ... a sigh of relief ...
I made two cakes: with SHORT CRUST PASTRY TART my way I prepared the pumpkin, ricotta cheese and orange

with salt oil a SHORT CRUST PASTRY RICOTTA TART PUMPKIN SALT

Sembrano uguali...ho dovuto fare attenzione...per fortuna che ho le immagini in sequenza, avendo fatto prima l'una, poi l'altra!

La ricetta della Crostata Dolce è combinata così: 
Ingredienti per la pasta:
200   g  farina 00
1        cucchiaio colmo di zucchero
1        uovo intero
50     
g melted butter 1 pinch baking soda - and drops lemon, 2-3 tablespoons water


for the filling:
200 g pumpkin flesh boiled

100 g ricotta 1 tablespoon sugar 1 egg


allspice juice of half an orange
1 tablespoon of flour

cooking in a convection oven at 160 degrees for 35 minutes

Cool and put in the freezer!
quiche recipe and photos later!

This work is licensed under a Creative Commons Attribution 3.0 License License.