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SWEEPSTAKES WINNER Uterqüe

I wish to thank the host of my first drawing, I was delighted to see the enthusiasm of you as much @ @ s have shown. I will try to bring you more giveaways in the future. As could only be one winner, scarf and pendant are for Uterqüe:

TACH, TACH ...

inmaorduna@gmail.com of My Blog red life

¡¡¡¡¡ Congratulations !!!!! Hope you like these additions and teach us a look with them.

SOON:)

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Daring Bakers February Challenge: Coconut Panna Cotta and Florentine Bread

The

February 2011 Daring Bakers' challenge hosted by WAS Mallory from A Sofa in the Kitchen. She chose to challenge everyone to make Panna Cotta from Giada De Laurentiis recipe Florentine Cookies and Nestle.

These lines present the challenge this month's Daring Bakers . Your host is Mallory's blog A Sofa in the Kitchen and gives us really two challenges, first a Panna Cotta, delicious and simple Italian dessert that everyone can contribute their personal touch and secondly some pastries for the Florentines absolutely delicious coffee. So double challenge this month and I will present mine. I hope you enjoy it.

COCONUT PANNA COTTA WITH RED FRUIT COULIS
Ingredients for 6 persons:

For the panna cotta
1 / 2 pint of cream 1 can cream
Coconut (quite sweet)
100 gr. sugar or less if you want less sweet
75 gr. grated coconut 8 sheets of gelatin
colorless and tasteless
1 dl.
milk 1 / 2 dl. coconut liqueur
For the red fruit coulis

Puree strawberries or seedless raspberry (can be frozen)

a little lemon juice

a little icing sugar to taste.

Preparation: Place the gelatine leaves in cold water to soak for at least 10-15 minutes. Meanwhile heat the milk and dilute it in her sugar. When hot add the soaked gelatine leaves and place in a bowl, add the cream, coconut cream and mix well. Finally add the coconut liqueur and coconut. Grease with a little butter molds or individual custard cups or one large and fill with mixture. Leave in the refrigerator at least 3 or 4 hours. When ready to serve dessert, unmold and serve with a fruit coulis or red sauce. I also splashed the end with some freshly roasted pine nuts in a dry skillet. It can be a daily dessert or as a dessert presentation party or to welcome our guests, at any rate, it is delicious and is easy and convenient to do. To make the coulis of red fruits once we have the puree, which is only the fruit and mash through a strainer or Chinese to remove the seeds, add a little lemon juice and icing sugar to taste and stir well to dilute the sugar. Leave in the fridge so it is very fresh until ready to serve

FLORENTINO
Ingredients for approximately 40 small units:
2 dl of cream
100 gr. chopped candied cherry
100 gr.
honey 250 gr.
chopped almonds 350 gr.
sugar 350 gr. chocolate fondant
100 gr. chopped candied orange
2 dl.

water Preparation: In a heavy-bottomed saucepan put the water with honey and sugar, letting it cook over low heat until syrup 115 ° or soft ball stage. Then add the cream, almonds and candied fruits. Mix well, so you get a sticky, viscous. Remove from heat and on a baking sheet, greased or lined with parchment paper piles are made with a spoon and bake in preheated oven at 200 º C, until the edges of the Florentines are caramelized. Meanwhile, in a double boiler saucepan melt the chopped chocolate and set aside. When the Florentines are facts are taken out of the oven, allowed to cool and when almost cold and warm chocolate bathe in chocolate, on one side, turning and drying in a cool, dry until the chocolate has completely hardened. Chocolate or coverage to be used can be black, with milk or a mixture of both, depending on individual taste. Sometimes it's better because they bathe brush strokes more easily and are very good

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ZARA € 300 FOR EACH PAY streetstyle PHOTO PUBLISHED IN ITS NEW WEB PEOPLE!

This afternoon I learned of this initiative through the newspaper Inditex CincoDías and then went to look at the new section of the website of Zara: PEOPLE! .

have to create a look with two pieces of this season, registering in their new section PEOPLE! and upload the photo. ZARA will select and publish several photos each week, rewarded with 300 € each photo published. On March 3, published the first selection.

What do you think this nod to the blogosphere, especially after the controversial withdrawal of T-shirts with images of Bloggers Stradivarius? While it is true that this initiative is open to all customers of Zara, they blog or not, I'm sure it will be well received in the blogosphere and will be talking about ...

Tell me, have you registered already PEOPLE! ?

SOON

:)

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MY FIRST PURCHASE OF THE QUEEN'S WARDROBE DRESS

The rosewood is becoming my favorite color. I find a color that conveys a lot delicacy and femininity. In fact, in the photo on the blog header I have a blazer in the same color so it goes without saying how much I like it.

had known mark in the blogosphere but it was not until you see this shirt I decided to make the first order. Details of gold sequins neck I love it! Given the impatience of his arrival I show the images themselves Site in a pastel color scheme very wise choice for Ohmyvogue!.

And you @ s, do you like the pink suit?

Have you made any order at Queen's Wardrobe?


SOON:)

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NATALIE PORTMAN IN "THE BLACK SWAN"

Last weekend I saw "The black swan" in film and, apart from the captivating and masterful interpretation of the protagonist , I was impressed by the costumes she looks and especially the white dress encrusted with Swarovski crystals that takes in the scene of the toast.

Sisters Laura and Kate Mulleavy of Rodarte took charge of costume design in close collaboration with Swarovski. not the first time we see Natalie Rodarte dress, it is one of its regular elections on the red carpet. But we'll discuss in another post. :)

The detail of the feathers is beautiful ...

In the first part of the film choose to dress Nina (Natalie Portman) in white and pink, deepening fragile and innocent character to go, towards the end of the film when she rebels, bringing more black in tights, top lingerie, etc.

to me because I loved the movie interpretation seemed unbeatable and, moreover, is a delight for amntes fashion and beauty .

@ s And you, tell me, have you already seen the film?

What do you think the locker room?

SOON

:)

ps I remind you that you can continue to participate in the draw Uterqüe clicking here .

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BBD 37 preferment. Bread and olive oil preferment

ago a couple of months that did not participate in this beautiful bread baking event each month called BBD . This month is the number 37 and is hosted by BangaloreBake blog the Versatile Vegetarian Kitchen , a great vegetarian cooking blog. She has chosen to prepare an bread or sourdough preferment . I have taken ideas from here and there without sticking to a particular recipe, because I like to experiment, investigate, and consults books at first, with good and then you see that have errors and need to rectify the masses. I spend a few days ago with a mass of shells Mexican or Mexican and I had to fix, but they were delicious. And I will. Now what we are trying to make a bread dough or preferment. The first thing I'll put the dough recipe that I use, there are many more simple or more complicated, but to me this works very well and I now do not know where I got it, but it's great. Then I made a mass based on the book by Xavier Barriga with some modifications and the addition of olive oil. Hope you like it.

MASS MOTHER

Day Mix 50 gr. whole wheat flour with 50 gr. warm water and let it ferment at room temperature (20 º to 25 º is the right temperature) for 24 hours. Maybe a big pot of glass covered with a canvas clean. Second day


This mass is added 100 gr. water, 100 gr. strong flour and 20 gr. sugar. Mix well and let it ferment another 24 hours in the same jar, covered with canvas.

Third day:
are added 200 gr. strong flour and 200 gr. water and mix well with the previous fermentation. It becomes the canvas cover and let stand another 24 hours, and from that moment is now ready to add it to bread dough.

Conservation:
Stored in the refrigerator in a glass jar tightly closed. With the cold slows down the fermentation, so when you use must be allowed a good time at room temperature. We need to "cool it" every week: if you take 100 gr. to make bread, add 50 gr. strong flour and 50 gr. water. Mix well and back to the fridge and so on, being able to keep it that way until you want

preferment BREAD AND OLIVE OIL

Ingredients: 250 gr.de
weak flour

250 gr.
strong flour 5 gr.
sugar 12 gr. fine salt

300 gr.

water

30 gr. olive oil

150 gr. sourdough
20 gr. of fresh yeast or

Preparation: Place all ingredients in the pan of a mixer or in a bowl except the salt. Knead for 10 minutes at medium speed. After this time, add salt and continue kneading for 5 minutes. The process can also be done by hand. Remove dough from pan and leave in a bowl well covered to repose for a couple of hours or overnight. After this time folding the dough and let stand 20 minutes covered with a cloth and a warm, still air. Once past the 15 minutes of rest divide the dough into two parts, and make a round loaf and a loaf ciabatta type. I've also made a smaller round bun. Place on a cookie sheet lined with paper and cover with a floured cloth and let ferment. Have a hot oven with a bowl of water and when leavened bread is cooked to 190 º C for about 40 minutes. That's what I had lasted me, but that depends on the oven. When done the bread cool on rack before eating. Once also cold and so we can freeze homemade bread for several days

EN ESPAÑOL

preferment BREAD WITH OLIVE
OIL

Ingredients: 250

weak gr.de

flour 250 gr.

strong

flour 5 gr. sugar

12 gr. fine salt

300 gr.

water 30 gr. olive oil

150 gr. sourdough

20 gr. fresh yeast

Preparation: Place all ingredients in the pan of a mixer or in a bowl except the salt. Knead for 10 minutes at medium speed. After this time, add salt and continue kneading for 5 minutes. The process can also be done by hand. Remove dough from pan and leave in a tightly covered bowl to repose for a couple of hours or overnight. After this time folding the dough and let stand 20 minutes covered with a cloth and a warm, still air. Once past the 15 minutes of rest divide the dough into two parts, and make a round loaf and a loaf ciabatta type. I've also made a smaller round bun. Place on a cookie sheet lined with paper and cover with a floured cloth and let ferment. Have a hot oven with a bowl of water and when leavened bread is cooked to 190 º C for about 40 minutes. That's what I had lasted me, but that depends on the oven. When done the bread cool on rack before eating. After cooling also can be frozen and so we have homemade bread for several days

Short Barbell Tongue Rings

Mario Benedetti and Maria Amalia

Miss:

You and I were never presented, but I have hope that I know of view. I'll give you a fact: I am the type disheveled, tie bow tie and plaid jacket that goes up every day in front of Villa Dolores at 141 that you have taken on Rivera and Equity. Do I recognize now? As you may have noticed, four years ago that I come looking. First with envy because you was lying and I actually almost paunchy upa that gentleman coming up on myself and I will stop coughing up the neck and Yaguardón Eighteen. Then curiously, because, of course, you do not like the others: it is much more fat. And finally, with growing interest because my humble opinion you can be my solution and I am hers. Step explain.

First of all, I strongly ask you not be offended, because that does not count. I will express myself with honesty and nothing else. You do not need clarification as I'm not what you would call a churro, and I need not tell you I is not Miss Universe. We both know what we are right? Phenomenon! Just wanted to start. Well, do not worry about that. While I took the advantage that there is a saying that goes: "Man is like the bear, the ugliest most beautiful 'and you change the disadvantage of another, not yet formalized, who invented my nephew:" The fat lady at the wedding, often uncomfortable ", note however that my face wet chicken had been a failure at any time and change their way of existing logs could have had in other times considerable prestige. But today the world is ruled by economic factors, and beauty too. Any perchenta skinny dresses with less money than you, and in this, believe me, the reason that men prefer.

film course also has its influence, Hollywood has always liked the skinny, but now with wide screen, maybe get an opportunity for colleagues. If I'm going to be recontrafranco, I confess that I too prefer the skinny, they do not know what else viboresca and tiring that one puts in a good mood and makes neighing spring. But, as we are in train confidences, I will say that I long skinny in the middle, not like me you know? Remember that Audrey Hepburn hairstyle that goes on Boulevard, the boys on the bus say "National" forward because it has nothing? Well, that he wanted to talk to the height of Sarandi and Zabala and there fitted myself a nudge in the liver that do not fix it with no colagogo. I know you have a problem like that: it is clear that he likes the green-eyed brunette. I say it is obvious, because I have noticed at some length the calf looks slimy sucker that you devoted to a certain individual with those characteristics who suffers against David. Now he will not give any elbow but I have recorded that the only time I noticed that you devoted your respectable interest, the guy shrugged and did the classic hand gesture Marula ula. So your situation and mine are almost twins.

said that whoever gets it follows, but you and I have followed and we have not succeeded. So I concluded that perhaps you suits me and vice versa. Is not afraid of a lonely old age? Are not you panic when you imagine thirty years Batllists government, looking in the mirror and recognizing his own voluminous forms now, but much more flabby and spongy, with little wrinkles here and there, and perhaps some strategic wen? Would not it be better than that time we were next to each other, by reading economic announcements or playing broom fifteen? I truly believe that you should take advantage of their youth, which is playing now the last overtime. I do not offer passion, but I promise you take once a week to local cinema so you do not neglect that part of his psyche. I do not offer a comfortable economic position, but my means are not so small as not to allow interesting Sunday at the beach or in the Parque Rodo.

not offer him a rich culture but a close reading of selections, which now replaces it with considerable advantage. It also has special expertise in stamps (my hobby) and if you are interested in this area, I promise we'll talk about amenísimas. What do you offer me, besides their kilos, which I believe in what they are worth? I would therefore know something of their inner lives, their aspirations. He noted that he likes to read female supplements, so that the aspect of spiritual concern, I am calm. But what else? Do you play at the pool, likes the fainá, Olinda Bozán likes? I do not know why, but I have the impression that we get along wonderfully. This letter was left at the guard to have it delivered. If your answer is yes, tomorrow I'm wearing these clips with berries that are so cute. While Therefore, his respectful kissing his gloves admirer.

(Mario Benedetti)

Small Bubble Inside Mouth

Dessert Contest. Raspberry parfait cups mango

With this recipe I want to participate in the Contest dessert the blog Sara's Kitchen . Almost and I have no days, but still arrived on time. It is a refreshing dessert, which can take many forms, but this is very elegant, it is not necessary to base cakes or biscuits so much lighter and is suitable for those who can not tolerate gluten, for example. The combination of fruit, colors, flavors, aromas and presentation make it elegant and suitable for any occasion. Sara thank you very much for this wonderful proposal. Recipes sure there will be great. We learn ideas and this is great.

raspberry parfait AND MANGO IN GLASSES

4-6 people Ingredients ¼ pint of double cream or thick texture
200 gr. of seedless raspberry puree
200 gr.de
mango puree 150 gr.
sugar 4 sheets of gelatin neutral (no color or taste)
Some sprig of mint or peppermint A natural red fruit

Some details

chocolate Preparation: Soak in cold water gelatin sheets for 10 minutes. . Once we made fruit purees, which is simply crushing fruit and berries for later pass by a Chinese or strainer to remove seeds, heat a small part of this puree in the microwave and when it is hot diluted in each 75 gr. sugar and 2 sheets of gelatin and hydrated. Mix well and add the rest of the mash of each fruit. Put at the bottom of the cups a bit of raspberry puree and leave in the fridge. Meanwhile cream semi-assembled, ie acquiring the point where is not yet fully assembled and mix half in each of the purees. If using thick-textured cream this way do not do it, only the cream must be cold. Put in pastry bags, no tip, resulting creams they have solidified the position raspberry coulis on the bottom, fill it half with raspberry cream and then very carefully, complete with mango cream. Leave in the fridge to solidify completely and garnish just before serving to taste with some red fruit, mint leaves or mint, chocolate somehow ...