Eagles Metat Core Wheels

Supreme chocolate sauce with toasted hazelnuts TM31

Ingredients for 4:

- 125 g cream


- 125 g of milk


- 100 g egg yolks


- 50 g sugar


- 1 vanilla pod


- 190 g dark chocolate, 70% cocoa, chopped


- 80 g of whipped cream


- 80 g hazelnuts, toasted



Garnish:


- pistachios or to taste a few leaves of fresh mint


Preparation

- Put the cream in the bowl, milk, egg yolks and sugar with the pulp of vanilla bean and cook: 15 min. 80 ° speed. 4. When cooked leave in the bowl of cream and 250 g dark chocolate blend with: 20 sec. vel. 4.


- Pour the mixture into a bowl of steel and when it reaches approximately 35 ° gently incorporate the whipped cream. Pour the cream into hemispherical molds, freeze, then pull out and keep them in the fridge.


- Grind the hazelnuts: 10 sec. vel. 9, add the remaining cream and vanilla emulsion: 20 sec. vel. 7.



serve cold the sauce in a bowl of nuts, three small half spheres of chocolate and decorate with pistachio or with some fresh mint leaves.

What Do You Think Of Jenna Jameson

Ingredients 2 bunches of mint


1 bunch of parsley


juice of 1 lemon


60 gr. extra virgin


60 gr. grated Parmesan cheese


salt, pepper


garlic clove Preparation




After thoroughly washed the leaves of mint and parsley, dry well and put them in the blender with Parmesan, 6 Speed \u200b\u200b30 sec -7. Combine the garlic Speed \u200b\u200b30 sec 7.

Collect the mixture with the spatula, add the extra virgin olive oil, lemon juice, salt and pepper 4 Speed \u200b\u200b20 sec, then 20 sec vel 8.


used to spaghetti sauce or trenette.

Excellent and easy to do

Source: Email

Dental Extraction Forcep Chart

Sicilian Pesto zucchini carpaccio with balsamic vinegar and shrimps TM31

Ingredients for 4:

For the carpaccio:
- 600 g zucchini genovese type, cut lengthwise into slices with a thickness of 3 mm


- 500 g of water


pinch of salt -1 -1





slice of lemon - 500 g of shrimp, small Adriatic


For the vinaigrette:

-1 bunch of fresh parsley


- 60 grams of extra virgin olive oil


-


salt - 20 g of balsamic vinegar

Running


For the carpaccio:


• Arrange the zucchini slices in the bowl of Varoma.


• Pour water in the bowl with a pinch of salt and a slice of lemon, place the Varoma and cook: 10 min. temp. Varoma vel. 1. Remove the slices of zucchini and pour into serving dish, leaving the water in the jug.


• In Varoma put the prawns washed and clean, place the Varoma, cook: 12 min. temp. Varoma vel. 1. Remove Varoma with the prawns and keep aside.



Prepare a vinaigrette:


• In the mouth clean and chop the parsley-dry. 5 sec. vel. 7, gather on the bottom with a spatula.


• Add oil, salt and balsamic vinegar, blend 20 sec. vel. 4.


• Pour the zucchini and mix gently.



• Serve the zucchini with the center and around the prawns.

I used the frozen shrimp and the result is' better.

Source: MasterForum