Hard And Bloated Stomach After Ovulation

cooking class of 15 February 2010


Anche ieri, 15 febbraio c'è stata la solita lezione mensile di cucina casalinga italiana, tenuta a Kokura in provincia di Fukuoka. Eravamo in 11, di cui 9 donne e 2 uomini.

Menu
- Fagioli borlotti con ditalini
- Parmigiana di melanzane alla griglia
- Dolcini con albumi e mandorle
- Pane con lievito liquido


Fagioli borlotti con ditalini

Ingredienti
200 gr di fagioli borlotti

2 tablespoons extra virgin olive oil 1 / 2 celery stalk

3-4 tomatoes 1 clove garlic
30 grams of salt and pepper bacon

200 grams of fingering

Ammolite Wash and put in the beans for a night .
Put the beans in cold water in a pan with high sides and cook on low heat for about 2 hours.
Meanwhile fry the garlic, add the celery and the diced bacon and chopped tomatoes and cook for 15 minutes. Combine beans and 3-4 ladles of the cooking water and cook.
Cook the beans and add them to finger her. Serve and grind over some black pepper.


grilled eggplant parmigiana

Ingredienti
3 melanzane
1 scatola di pomodori
2-3 cucchiai di parmigiano
2 cucchiai olio evo
1 spicchio d'aglio
basilico o prezzemolo
3-4 cucchiai di formaggio filante (tipo mozzarella)
sale

Sbucciare, affettare le melanzane e grigliarle.
Soffriggere l'aglio nell'olio evo ed unire i pomodori ed il basilico (o prezzemolo) ed il sale. Far addensare la salsa.
Mettere un poco di salsa in una teglia da forno, ed allineare le fette di melanzane, unire 2-3 cucchiai di sughetto, il formaggio filante ed il parmigiano. Continuare sino ad esaurimento degli ingredienti. Finire con sughetto, parmigiano e formaggio filante.
Infornare a 180°C per 20 minuti about.


Dolcini with egg whites and almonds


Ingredients 3 egg whites

120 g sugar 100 g almond flour 120 grams of flour

40 g of seed oil almond aroma


Whisk the egg whites, add sugar in small doses. So with the help of a spatula, mix the ground almonds, flour and oil seeds, and finally, the almond flavor.
With the help of a spoon to fill the paper cups. Bake at 160 ° C for 30 minutes. Drill holes in the caps of
Dolcino and wash the Nutella, sprinkle with powdered sugar.


Bread made with liquid yeast, Sunday night I mixed 200 of Licola very active, 200 g water, 250 g strong flour, 150 grams of semolina, 2-3 tablespoons of extra virgin olive oil and 1 teaspoon salt.
After a couple of hours I made a few folds, as is done with the dough, and given shape.
Monday morning, around 8:00 I cooked at 230 ° C for 5 minutes and 20 minutes at 190 ° C.
There were the seeds of the tomato sauce used in the beans which I dressed with olive oil and salt, have been very popular over the bread.

Piccolo reportage of photos of the cooking class!

Preparing eggplant

Division of beans. Some people do beat the egg whites and those who look ^ - ^

Fill the cups was a large company, we all have gotten their hands. The problem is that the cakes were different from each other.

But, as usual, we had to prepare unusual dishes: in Japan the beans and the like will only eat sweets.