Lab 8 Ap Biology Population Genetics

The buckwheat cake party: the sponge

Recently I went to a birthday party and at the end of the festival was presented with a beautiful cake beautifully decorated with chocolate and fruit. While I ate I thought that most of the parties I attended (weddings, birthdays, etc.) the cake was the very classic sponge cake, filled as desired but still the good old sponge cake. In fact I had never done at home. Yes, I have always done a lot of cakes, but never the various types of sponge cake. So to start, sponge cake with cream pastry, wet rum and whipped cream. A taste that never fails.

E 'need 1 egg every 30 to 25 grams of flour and sugar. So, for a 26 cm diameter cake I used: 5 eggs

150 grams of flour 125 gr sugar

I put the whole eggs with sugar for about half an hour (this is very important , do not tire), then I added gradually incorporating the flour by moving the spoon from the bottom up (a bit like you do with egg whites). I cooked in a hot oven at 150 degrees for 45 minutes in a springform pan coated cartaforno.

I cut in two, and I wet sponge the two sides with a little wet made by dissolving sugar in boiling water, once cooled I added all the rum (the proportions vary depending on your taste, you see).

I filled the cake with cream, two egg yolks with 50 grams of processed sugar, I added gradually 15 gr of flour, little by little I paid 1 / 4 pint of boiling milk, flavored with vanilla and always turning everything I put on the fire until it reached the desired consistency. I decorated the cake with whipped cream (green Cosetti those in the photo are white chocolate).

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holidays over, passed in a flash! Want to know where I was? Alghero!

Want to see how? Here are some photos so you make an idea.

In the meantime, I fasten the apron and I'll join you in the kitchen!

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Happy holidays!

How was your August? Mine is passed in a flash without even me noticing between sun and sea (luckily we have here at hand). From tomorrow starts the week off that I have only this summer. You again in a week or so. Kisses to all.

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Pare that the cod in the summer should not be the most popular and in fact I had a bit of trouble finding, but this does not seem to me a recipe for winter ...
You just have some patience because it should be left to soak for 3 days changing the water often so that it softens and loses its storage rooms.
Always the last book purchased (Herbs & Spices).


Ingredients 400 g of desalted cod

white vinegar 1 red onion to taste

10 basil leaves 1 sprig of rosemary 4 sage leaves


oil 1 clove garlic 1 lemon

Clean cod and cut it into pieces. Put il baccalà in un cestello per la cottura al vapore e farlo cuocere in sospensione sopra il vapore prodotto da 3 bicchieri d'acqua in cui avrete messo a bagno le erbe (tenere da parte qualche foglia di basilico) e l'aglio. Condite il baccalà con la cipolla rossa tagliata sottile, aceto, olio, pepe e le foglie di basilico tritate. Decorare con qualche fetta di limone.

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Swordfish salad of salt cod with pepper rice noodles

E io mi incanto. Da piccola succedeva davanti alle vetrine dei negozi di giocattoli, da grande in libreria sfogliando i libri di cucina. Stanno diventando una vera fissazione, continuo a comprarne (sono sicura che in voi troverò dei fidi sostenitori, non traditemi). L'ultimo purchase was the book Herbs & Spices (the author is not mentioned, it will mean something?). In any case ... to me it seemed just a nice book to leaf through a few seconds was enough and the vision of only 3 recipes "exciting" to convince me to buy. So here's to you this recipe is from my last purchase. The only criticism is that the fried rice noodles as the recipe suggests I did not like at all, too crunchy, it would be better to boil (you see a little bit). We then notice that there is some ingredient in a bit unusual but if I could find me in this land in the sea then you'll never find you also with a minimum wage effort.

Ingredients 800 grams of swordfish

2 tablespoons black pepper

50 grams of rice noodles

olive oil For the sauce

2 cm ginger

1 clove of garlic

5 tablespoons sesame oil

5 tablespoons olive oil

4 tablespoons soy sauce 2 sprigs of thyme

Prepare the sauce by mixing the ginger with the garlic , sesame oil, olive oil, soy sauce and thyme (no salt because the soy sauce is already salty snacks to her). Cut swordfish into cubes and cover with pepper. Cook the fish cubes in a pan on both sides for a few minutes. Lay them on top of rice noodles fried in plenty of olive oil (Noooooo, do not do it! I wrote it just because the recipe said so, I am there but cascading you boil!) And season with the sauce.

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thousand times

winning When I'm always amazed and I thought "but by me .... just ...". I'm still giving vent to years and years of pent-up kitchen, mess and mess but I like to cook too. I started buying the first tools while still a student thinking "one day I will," and so I came home with a joyful whole or grated bowl. Years ago my girlfriend at the time asked me "Is there something you want very much for Valentine's Day?" I think he imagined something like a jewel or so, but I'd already clear what my desire and I said "a funnel!". I still remember his face that made ... :-D
For the record, the funnel is still there, not her boyfriend anymore. Thank you so much
Pupina and Mike , two real hoards, for giving me the Brillante Weblog award. Mciù mciù mciù (they kiss). And even if I did earlier awards for the brilliant Weblog took advantage per fare qualche nome tra i più recenti di mia conoscenza.

Giu&Cat

Mirtilla

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