Does Mucus Come Out Before Your Period

Twestival Ljubljana - today!

Why no new novcatih umotvorov Babe mixed on temle tukajle blog? As his energy and textual delusions currently focused on blog Twestivala Ljubljana.

As mentioned twice before, today is the type of good party for a good cause . With us the musician and comedian, biscuits and other the wonder, Twestivala purpose is to help young cancer activists under the auspices of institutions Little Knight.





Twestivale urban worldwide on the same day organize volunteers, who gathered using Twitter. This certainly does not mean that it is only intended tviterašem . You are welcome to everyone who loves good music, you should also avoid anything more laughter, and would like a little počvekali with interesting people, giving even done something good for children and adolescents who have recovered from cancer.

More information on the official blog Twestivala Ljubljana, mostly out of my pen, and ohoho ahaha.

Pofočkate may also Facebook event (invite anyone else!), In particular, we see at seven at the Castle!

Outer Thigh Pain When Sitting

Libyan Crisis.

This blog is all about internet safety and other things in my country. This is first blog post that i write in english.
Why ?
Cause I cant stand a fact that there si so much stupid facebook people who are manipulated by idiotic Central Inteligence Agency and could rise against they own country via Facebook group. Those people either have brain damage or they are retarded. In a world like this where chidlren are starving to death stupid American goverment got nothing better to do than attacking Libia? Why they attack libya ? They want to end tortures ? NO. They want fucking OIL like they bombed Serbia to have Kosovos independence. Nowadays country of Japan is hitted by great dissaster and on what we spend money? Bombing Moamer Gadafi? Shame on all idiots that support something like that. Just notice how are all protests in Egypt,Yemen or Arabia rised? VIA FACEBOOK. When American camed to teach us a demoracy they got one COCK (or in simple Serbian KURČINA) they will get it from Moamer for sure. Cause when i heard with few people living in Libya they showed me pictures of 10 years old children in LIVE WALL around his pallace.
I will try to keep updates regulary and for fuck sake please stop listening to CIA orders via facebook. Ur not monkeys.

Note. Regular updates will be posted too on facebook page
http://www.facebook.com/pages/Milenko-Miljkovi%C4%87/115860711803254

Do Women Like Sitting On Mens Faces?

Dumplings with Cheese / Cheese Dumplings

Some time ago, my blog-acquaintance Jubistacha respected dumplings recipe for cheese . On that occasion he said that they are often eating in childhood, and the comments appeared many places where the kicks also long been known. I tried it I had not, and I'm sure it as either a cream (eg cream) and sugar in Serbia, nobody knows. Simply, here is a slightly salty cheese, not mixed with sweet. Only in the last ten years, the popularization of the cheese slowly cheesecakea tolerated in desserts.

I know that in Croatia (and even in Vojvodina, is not so Vera?) Is not so. I can not describe my shock when I saw her husband (who was born and raised in the Drava) that pours sugar on gibanica. By gibanica . And the watering polenta sweetened white coffee? They call it polenta, polenta, but the polenta, I immediately recognized him. :) While I'm not old age went to London, I had never seen or tasted cheese cake. Then she is my friend introduced to Bojana cheesecake with forest fruits (Boco, if you read this, thank you) and everything changed. I became a big fan cheesecakea, and when we got to Germany, I discovered quark and countless opportunities in the confectionery that it provides. Quarkplunder, Quarkbällchen (Unin, chocolate), Käsekuchen a hundred ways.

For the aforementioned reasons, Now it was obvious that the dumplings from grandma's recipe salt. However, I have one sweet Jubistachine liked so much that I decided to make a variation on the theme and to prepare the savory and sweet dumplings with cheese. Salt we ate for dinner last night with a salad, a sweet dessert today.

doing so I wanted to both dumplings are almost the same, so that only depending on the toppings and combinations are salty or sweet, but I decided to roll in bread crumbs salt, and the sweet crème anglaise make as the šnenokle . This idea was not born by chance: the šnenokle I have always loved yellow and white became more disappointed - when you bite into that bubble - that only air and a Wholesale tasteless nothing. Dumplings with cheese in their place would be something concrete, something that can chew. However, until I came up with a satisfactory result, I had to change anything and now I know what I changed them right back - and salty and sweet. The first salt!

Salty dumplings with cheese

• 500 g feta cheese
• yolk 3 tablespoons fat
• 6 tablespoons semolina
• 2 tablespoons flour teaspoon salt
• teaspoon baking powder

cheese is good in small pieces, to be creamy (may hand blender), so umut mixer with all the other ingredients. If the dough is too sloppily, add a tablespoon of semolina that, but once you reach the consistency that it somewhat hands you can format the ball, it's over.

In a large saucepan

put water and salt to a boil. During this time, in a pan in butter overdo breadcrumbs over low heat until they have received golden brown color. With wet hands make balls of dough and lower them in boiling water on medium heat. Dumplings should be cooked 10 minutes. After one minute will emerge the water surface, and after five minutes to flip them to the other side. When ready, roll up the bread crumbs and eaten immediately, as an appetizer, side dish or complete meal, with salad.

What have I changed? I decided to leave out the remaining three egg white mentioned in the original recipe. And it's not spontaneous, but after I made a mistake and still put them in the dough even though I suspected that too much to classes, but I always try to follow a recipe. And not only do I put the egg whites, but I have umutila hand, as we whisk from the mixer washed in the dishwasher. So, with whites the dough turned out fairly fluently, and then I had to add a powerful bite that I'd saved the day. OK, the lesson learned.

What else? Feta is a single very strong and salty cheese, but in this test, he loses flavor if you want to lump you have an intense taste of cheese, I suggest that half of the amount of feta replace some even stronger cheese - grated pecorino, for example, although I think it would even more interesting was the roquefort (if you put so extremely salty cheese, omit the salt).

I think it would be very interesting addition to the test was two or three tablespoons of finely chopped chives .

~

sweet dumplings with cheese

For dumplings:

• 500 g quark *
3 egg yolks 1 tablespoon fat
• bladder
• vanilla sugar 6 tablespoons semolina
• 2 tablespoons flour
• teaspoon baking powder
• peel half a lemon rendanog

For the crème anglaise:

• 500 ml of milk
• 200 ml cream 3 eggs
• 5 tablespoons sugar
• 2 sachets vanilla sugar
• 3 tablespoons flour

* Quark is a German unsalted cheese with different fat content - 0.2% (Magerquark) to 60% (Sahnequark). Given that the dough goes fat, in the absence Magerquarka can use any cream, unsalted and low-fat cheese - in Serbia is a good substitute low-fat cheese Ella.

Drain whey cheese and mix it with other ingredients for dumplings. Since the unsalted cheese a lot softer than the fete, the consistency test is much žitkija than in saltwater varieties, and will form the dumplings with two buckets that have been pokvasili cold water - as well as meal-soup dumplings.

Allow the water with a pinch of salt to a boil in a large pot, then reduce the oven at moderate heat. One by one lump descend into boiling water and boil for 10 minutes. And the dumplings will be after five minutes to turn the other way. Finally, the extracted directly into the plate or bowl in which to be served and shall be remitted to the hot cream.

for cream in a saucepan medium mix milk and cream and place over moderate heat to throw away the key ", which would say our ancestors. While it heats, mix the eggs with sugar, vanilla and flour. Then slowly pour this mixture into boiling milk with the cream and stir with wire until it thickens, then cook another minute or two on low heat, stirring constantly.

I tried two different flavors with sweet dumplings - fresh raspberries and caramel sauce (buying) and raspberry proved to be a better solution, although I am sure that the homemade sauce and cherries go well with it.

Judgement : Salty dumplings are very nice invention, and as I said, even with the addition of a stronger cheese would be perfect.

I really liked what I remembered the sweet dumplings served with cream, I lived. Revenge for šnenokle! In this izvdebi reminded me a bit of Dampfnudeln, a great German (Austrian perhaps?) Kicks, which also goes with vanilla cream, except that the noodles cook by steaming.

Interestingly, the taste of cheese became more powerful only when they are cooled dumplings, although it was a little harder. Never two good together ...

Cheese Dumplings

I made these dumplings in sweet and in savoury variety. The original recipe refers to savoury dumplings, but my love for cheesy desserts made me reinvent them with quark. I rolled the savory ones in breadcrumbs, and for the sweet dumplings, I made a batch of crème anglaise and served them with fresh raspberries. Both are meant to be served warm, although the cheesy aroma becomes more prominent after they've cooled down.

Savoury Cheese Dumplings

• 500 g feta cheese (even better, go for 50% feta, 50% roquefort)
• 3 egg yolks
• 1 Tbsp lard
• 6 Tbsp semolina
• 2 Tbsp flour
• 1 Ts salt
• 1 Ts baking powder
• 1 cup breadcrumbs
• 50 g butter

Cream the cheese in a food processor. Add egg yolks, flour, lard, salt and semolina. Blend until smooth and add more semolina if needed - the dough has to be just thick enough for you to shape it into little balls with your hands. Bring water and some salt to a boil in a large pot. Wet your hands, shape medium-sized balls and put them into simmering water to cook for 10 minutes. After five minutes, flip them to upside-down.

In the meantime, melt the butter in a pan and fry the breadcrumbs in it until they're golden brown. When the dumplings are cooked, take them out of the water and roll in breadcrumbs. Serve with some salad or as appetizer.

Sweet cheese dumplings

For the dumplings:

• 500 g quark
• 3 egg-yolks
• 1 Tbsp lard
• 1 sachet vanilla sugar
• 6 Tbsp semolina
• 2 Tbsp flour
• 1 Ts baking powder
• zest of 1/2 lemon

For the crème anglaise:

• 500 ml milk
• 200 ml cream
• 3 egg yolks
• 5 Tbsp sugar
• 2 sachets vanilla sugar
• 3 Tbsp flour

Put the cheese in a sieve to drain excess water. Mix the cheese with remaining dumpling ingredients. The dough will be more liquid than the one for savoury dumplings because quark is creamier than feta. You will need to shape dumplings with two spoons before putting them in a pan of boiling water (cooking time and procedure are the same as for savoury dumplings).

After they are cooked, put them in your serving dish and cover with cream.

For the crème anglaise, mix milk and cream and bring the mixture to a boil on medium heat. Mix the remaining ingredients and pour them into the boiling milk and cream. Stir with a whisk until the cream thickens and cook at low heat for another few minutes, stirring constantly. Best served with fresh fruit!

Gold Price In Mustafa On Today

Russian štangle / Russian Bars

Another older recipe from grandmother's notebooks, this time, a cake with no fat other than those shown in the nuts. A nut is, quite. Cake me until yesterday was totally unknown, in the end I was pleasantly surprised. Just because of the absence of any previous period, not much to speak, but immediately move to the recipe.

• 250 g sugar 4 eggs
• 250 g chopped walnuts along
• 150 g raisins
• 3 bars of chocolate (100 g)
• 2 tablespoons soft flour

Ugrejte oven to 160 degrees without the fan 150 with fan. Chop the walnuts along and check on a grain of raisins not left pedicle.

foam, beat eggs with sugar and add it chocolate. The original recipe says grated, I melted chocolate. (I do not know if something changes, it is possible that has changed the consistency of hot chocolate eggs and sugar, because the mass was slightly sticky when I was poured into a mold.) walnuts and mix with two tablespoons of soft flour and raisins with a spoon stir in the cream eggs, sugar and chocolate.

Pour into small baking pan (20 x 30 cm) which previously covered with bakpapirom, flatten and bake about 40 minutes. If you want, when the cake is a little cool, you can sprinkle with cocoa.

What have I changed? First, the amount of sugar I decreased to 200 g because we thought that the cake is going quite enough raisins to sweeten it and it turned out that this was a good decision. Moreover, I added the cocoa top, so it's a little softened sweetness.

verdict: The cake is very nice, although it is understood that it is quite mrvičav without the fat that would have kept "together". This is not least because the flavor is so subtle that as soon as you try, just forget about the crumbs on the plate. Nuts are what makes 70% of the mass, eggs and flour seem only connective and hardly noticeable. However, chocolate adds its charm and I think next time I would rule with a bitter chocolate instead of chocolate for cooking, plus I raisins soaked in rum.

When we finished with dessert, Mickey and I were amazed how completely new and different cake lies between grandma's recipes. Things that do not resemble to anything else. Russian štangle, say, almost eccentric. Koh lemon too. Tiramisu with fruit, another unexpected favorite. And drunk muffins from last week are nothing the same, though, so look.

When I indulged in this project, I did not even foresee that it will be so sudden discovery. I wanted before only to perpetuate some treats which I enjoyed as a child, and not explore the country that were not on the map. Almost every recipe is something new and I regret it no more, because I would like to thank her. And most of all I would like to be able to interfere little with it. And then gustiramo and drink coffee and sighs: "Mmm ...".

Russian Bars

My grandmother's recipe book is turning out to be somewhat of a pirate's chest - Buried on an island a long time ago, and full of unexpected treasures. Each new recipe is a surprise. Although my original intention was to recreate the delicious cakes of my childhood, with each new effort, I am closer to charting unexplored seas than to revisiting the familiar.

This is one such cake - something I've never even eaten, let alone made before. Its name isn't a poetic take on ex-Soviet prisons nor is it in any way connected to the Moscovite nightlife. It is sheet cake, cut in thin rectangular form, thus resembling bars.

This means you will need a 30 x 20 cm cake form, lined with greaseproof paper, and before you start, remember to pre-heat the oven to 150 degrees C with fan, 160 without.

• 250 g sugar (I went with 200 g, because raisins are sweet enough)
• 4 eggs
• 250 g walnuts, chopped length-wise
• 150 g raisins
• 3 bars baker's chocolate (100 g)
• 2 Tbsp soft flour (type 500)
• some cocoa powder (optional)

Beat the eggs with sugar until frothy. Add raisins and melted chocolate. Mix walnuts with flour. Fold into the egg-chocolate mix using a wooden spoon.

Bake for about 40 minutes and sprinkle with cocoa powder if you wish the chocolate note to be more pronounced.

There is no additional fat in this cake and because it's full of coarsely chopped nuts, it will crumble while cutting. However, this is no impairment to the overall impression which is one of smooth refinement. Walnuts, raisins and chocolate are a match made in heaven, and you know it, so get down to business!

Trade In Emulator Pokemon Mac

Winter is coming or how HBO will make sure that a few days to hang Federal internetih

O Game of Thrones series coming to HBO, I already wrote. Veledatum 18th April , when the first shot and peered out of my television screen, the hrumoma approaching and HBO have long jevci nagruntali that the interest generated by (m) of the fans of the book series A Song of Ice and Fire already created online months and years ago, take advantage of the promotion. When we last as prestradani dogs grab every morsel information is dissected in countless comments on Winter is Coming and other nooks internetov, and from it pulled everything he could, we are now with HBO zasipava much material that it stlačiti hardly succeed in your schedule.

In recent days, appeared uncounted videos, including featurettes and teasers (obohpomagaj, respected professor of language culture and I will pursue ugonobila). Here we go one auctioneer in here, the better feeling:



most sympathetic, of course, Kiddo. Series creators have managed to find the true gems to be able to play a complex role than it had imagined Uncle Martin. Little Maisie Williams will certainly be great as Arya favorite audience:



Well, takihle presentation of individual characters, I counted twelve today. Combined with the three presentations of families, and trailers, the auctioneer, backstage and all. And it is not nearly over. Characters, locations and visual feasts is unimaginably large. When George RR Martin wrote a book, after which the series is produced, it is just enough to get tired of writing for television, where they battle for the grandiose budget allocated for fifteen extras and one pony. It has gone on a lot. Now, this is fantastic so suppress the television. Should be fun.

Another Game of Thrones stuff me lately zaintrigirala. HBO has put on a bright online game The Maester's Path . This alone, how was it introduced to the market, it is genius. Bloggers who write about the series, they have sent packages to them and the amazing box of perfume, which represented riddle. Of course, the news pilgrimage due to the Internet. Then we have the opportunity to solve the puzzles get even ordinary mortals. In resolving its online version, we have to use the findings and images provided by objavli lucky chosen ones. Now every week I get a new puzzle. Each is quite different and very decent kravžlja brain when you save, but I see a brand new, not yet published a fraction of the series. I recommend. Will probably be useful to earlier in your hands a copy of A Game of Thrones, that you will not be too lost in space, erm, Westerosu.

Oh, but a few. ADWD will supposedly 12th July on the shelves, for those of you who intend to javkati. The accuracy of this year's announcement accept bets. :) http://itsh.bo/hxMdrY

Used Big Green Egg London Ontario

Posni drunk mafini / Tipsy Vegan Muffins

course, this cake is quite different in the original name. And of course that is not in the form of muffins. However, if you look at the photo grandma's handwriting, you'll find that even the original name has nothing to do with what is in the recipe. Specifically, it should be "Fasting black cake."

Well, fasting is. However, neither is black, nor is the cake. However, in the spirit of Lent, I wanted to make you something sweet, and lean. Now, what goes in the cake glass of wine, I do not know if he cancels posnost, since - as far as I know, and very few know about the church thing - during the fasting should not be consumed alcohol. In this case, if you really care to play by the rules, put another liquid. Grape juice, for example.

I said I was not black. Although the handwriting is so uflekan to do I'm not sure to write "black" in the title. This is not the only problem with the manuscript. Stains are prevented him so much to tell amount of honey in the recipe, so I did it on his own, well I passed. Second, the measures are given in fractions, but does not say what these fractions are related, so I have them freely interpreted - sometimes applying the measure on the glass (because the first measure in the recipe is "one glass") and sometimes to a kilogram (because a quarter cup of sugar was certainly enough for najumerenije sweet cake).

Before I explain what it all added, taken away and invent, to try to interpret handwriting:

• 1 cup white wine (200 ml)
• 250 g sugar
• 1 / 4 cup honey
• 1 / 4 cup oil
• 250 g ground nuts
• little nutmeg
• teaspoon baking soda
• cup flour and

first liquid ingredients are mixed, and the then add dry. All are mixed and baked in a wooden spoon greased bread mold for 40 minutes at 160 degrees.

OK? Just sounds ridiculous, but that's just one interpretation of a cryptic manuscript that raises tremendous dilemma, and I have them resolved as follows: first

What wine? Black or white? I put white because it almost always puts in the cookies. That is, since I made the cake twice (more about that later) I put a chardonnay, and rose a second time. However, it is possible that the qualification "black" in the title alludes to the prescription of red wine. Of course, one glass of wine would not have a cake made with black than gray, so I rejected this variant.

second flour absorbs much , says the original recipe. Since I did not want me to drop the dough is too dry, I put a glass and flour, although it could be added yet. I had in mind that the dough goes a quarter of a pound of ground walnuts, which play a role flour and this is sufficient.

third I wanted after all means that the cake is just that. black, so I added one tablespoon cocoa . Later I made the cake without it, but I more liked to.

4th Since I had only 200 g ground nuts, those remaining 50 g offset I chopped nuts and it turned out very nice. Maybe next time I put a little more.

I made a mistake when I baked in the silicone mold instead I took the classic and overlaid it on a greased bakpapirom. This dough is very sticky. I Come on now what is stuck, it happens. However, what the cake is done visually unrepresentative happened some 30 minutes after it began to bake it, when I pulled to the side and see if it was done. How am I bocnula, so the "top" of cakes snapped in half lengthwise and collapsed.

At that moment I came to all zafrljačim in a trash bin. But curiosity was stronger. I left him for another ten minutes in the oven (because, yes, it turned out that he was done) and when I took out I had to try it. And then came the twist in the plot. The lowfat cake while hot, and while alcohol is not yet completely vanished from it (later this wine notes losing) is something quite special. On the one hand, no discernible taste and aroma of wine. Well nuts. And nutmeg. And honey. And cocoa. Wonderful.

Then it became clear that his enthusiasm I have to share with the public, but I can not paint him in this state (in the end I still courage) and I'll have to re-create in a more stable format, so I opted for muffins. And then I took instead of white wine rose (in fact, pink is Una izabarala in a supermarket with the comment: "This! This! This mom loves me." Blamaža month.) And decided to overlook it because the cocoa grandmother has a recipe.

All Overall, the cake flavors and ingredients reminiscent of gingerbread, but not keksast, but a full and luxurious. Probably the best lowfat dessert I've ever tasted and we will certainly enter into the regular repertoire of cakes that right because it is very special. Up to you to make sure I'm right.

Update 24 hours later: Overnight, muffins have become much more compact - a hard crust has softened, and soft bottom hardened and got the consistency of classic muffins, which proves that the eggs in this case are not necessary. If you can sečekate.

Tipsy Vegan Muffins

This cake is so far from the original I went ahead and changed its shape as well turning it into muffins. The original states that it's a "Black Lenten Torte", but this is not true. It is meant to be consumed in times of Lent, so how appropriate that I'm posting it now. The omission of products of animal origin also makes it vegan.

Everything about the recipe is simply wrong. First of all, the measures are given in fractions, but it is unclear what these fractions refer to - it simply says 1/4 sugar, or 1/4 oil. An expected amount of sugar for your average cake could be 1/4 kilo (250 g), but it is unlikely that a cake requires no more than 1/4 of a cup of sugar, and vice versa, a quarter of a cup of oil would be OK for a cake, but a quarter of a litre would be way too much. So I tried to follow basic baking logic while interpreting the obscure instructions. And this is the recipe I more or less invented:

• 1 cup (200 ml) white wine
• 250 g sugar
• 1/4 cup honey
• 1/4 cup vegetable oil
• 250 g ground walnuts
• a pinch of nutmeg
• 1 Ts baking soda
• 1 1/2 cup flour
• 1 Tbsp cocoa

Pre-heat the oven to 160 degrees C. Mix all the liquid ingredients. Mix the dry ingredients separately, then fold into the liquid mix with a wooden spoon. Take a bread form and line it with well-greased baking paper (the dough is very sticky and you want to take all measures of precaution). Bake for 40 minutes. Do not take out of the oven beforehand, do not test with a toothpick to see if it's ready. Best eat while warm (crumbly with an alcoholic aftertaste), or let them rest for 24 hours Which will improve their texture and make them much more compact.

Why Do Men Give Hickies

Almond pie / Almond Pie

Today everything a little celebrating. First, Faschingsdienstag (Mardi Gras) - Carnival is always a good reason to eat something sweet. Second, yesterday it was a year since I started the blog, so this is the birthday post. What I had hoped, until I arrived? First, I expected a year manage to make a lot more stuff, I'll write more often, however, is purely logistical, the blog is very demanding. While I make, while ISLIK, and image processing, and write, and translate it to English ... I need a whole day, sometimes two to produce a new text. Secondly, I try to watch the line and do not dare to make cakes as often as they should. And to make and do not eat ... Let's say I have not yet reached that level.

What exceeded all my expectations of the phenomenal response of ex-Yu foodie blogging community, which was accepted with open arms this blog. After just one year, the blog has a follower 115 and over 11 000 visits per month. My most visited pages, a recipe for a cake reform is the first result on Google search list for this term (in English Google first, the third German). I think this is a remarkable achievement for a blog that deals almost exclusively sweets, and the recipes that was passed by time. I would like to thank the visits, comments and support, especially to those who follow my recipes made cakes and enjoyed them.

for special occasions and special cake: a you can see, the sashes our Hall of Fame. This is one of the oldest recipes in the booklet grandmother, who is also a great discovery because of the cake no one remembers. Rights forgotten treat! Before I start the thing, I have to warn the public that this is something najkaloričnije, also the most expensive I've ever umesila. And worst of all, it's worth the money and the extra hour of jogging. I would argue that it is sensational.

To appreciate the wealth of this cake, you very to love almonds and butter. Way, really. Only people who a price of nobility these two ingredients may experience orgasm at first gourmet bite. If you do not care whether you put the cake in butter or margarine, if you are indifferent to marzipan, do not be hard. Most importantly, save your money for something else because of this budget, you can create three normal cakes.

First, you need 400 grams samlevenih blanširanih almonds. That's a lot. And a lot of money and a lot of effort into the preparation of almonds, you first need to popara, and to peel off, so that little prepeku ie. dry, and only then grind. And unless you have not even begun to make I bun. Fortunately, in these parts can be purchased ground blanched almonds in bags, but this pleasure will cost about ten euros a kilo. I am, naturally, I bought because I reckon that they do not use so often and so that they can afford to ušparam effort, time and electricity.

something else, some time ago I wrote that it is not so important whether we use peeled or Nenolobāmās almonds in the cake Vanillekipferl and without affecting the critical taste. Not affected, the devil. I made the same cake with almonds Nenolobāmās few months later and the taste was not nearly as delicate as the peeled. Shells of almonds has its own flavor that neither stink nor smell, mainly "dilute" the essence of almond flavor. The almond is already very mild flavor and do not need anything that is even more to neutralize. Therefore, steam or the sun, or peel your own almonds.

notice that the cake goes a scandalous amount of butter - 300 grams. For that I will convince you that it must be - I think the crust was equally delicious with 200 or 250 g of butter, though perhaps a little drier. Thus, almond pie is one of the cakes I najmasnijih dishes, and they are not fried in oil.

For crust:

• 300 g flour 8 egg yolks
• 300 g butter
• 4 tablespoons sugar

Filling:

• 400 g sugar 8 egg whites
• 400 g ground almonds blanširanih
• 5 sachets vanilla sugar

knead dough with the butter from the fridge - in that sense, I hope that your biceps stronger side. All the ingredients for the dough up together and interfere. Then the dough wrapped in plastic wrap and place in refrigerator while making filling. Butter from the bowl and heat melts a little hand, it is important that weight be as firmer before it went under oklagiju.

Now turn the oven to heat up to 150 degrees with the fan or 160 degrees without the fan.

Filling Whip up egg whites to whites, and it is gradually adding sugar and two sachets of vanilla sugar, constantly MUTEC miskerom. After that, add ground almonds and everything is slowly stirred with a spoon.

test is split into two and the floured work surface is rolled out in two thin crust (4 mm) which should be in the shape of the mold in which you bake the pie. I used a deep rectangular baking tray (mine is 40 x 25 cm) which I covered with bakpapirom. This dough is very rewarding - it is easy to thin and does not break up during the "transfer" in the pan. For this maneuver I suggest proven system of test wrapping around the rolling pin over the pan and odrolavanja.

The first layer is evenly Snow white cream, which can then match the second crust. Bake about 45 minutes, while the upper crust does not receive the golden yellow color.

Immediately after removing the remaining vanilla sprinkled with sugar and let it be very cool.

What have I changed? I forgot to put those 4 tablespoons sugar the dough. However, it was luck in an accident because the filling is very sweet and pervasive to the test during baking, so to sweeten the lower crust and the upper is already sprinkled with vanilla sugar. So, you can feel free to omit.

I added a little icing sugar the upper crust, it can not be.

Judgement: The one I was expecting, and got something completely different. I thought that would resemble the bark of lazy pie crust, however, does not resemble, either visually or by consistency, and no taste. I thought that the filling during baking into fleeing, it will be dry and crispy because it has no fat and has lots of sugar and egg whites. However, something happened entirely unexpected: the butter crust is absorbed in the filling, a large amount of ground almonds played the role of flour, resulting doughy mass that most resembles the marzipan.

Phil has a very intense almond flavor, like marzipan or almond liqueur. Bark is a bit crumbly, but not horrible, after a little rest, the cake becomes compact. An explosion of taste, to the extent that intensive advise you to cut the pieces much smaller than those in the picture. However, anyone who has tried it, he wanted more, so you do not have to.

Almond Pie

Today is my blog anniversary and I'd like to celebrate with a very special recipe for a special occasion. I'd also like to thank blog visitors from all over the world for making me believe I'm doing the right thing. The making of these pages is not the easiest task - you need to bake, take photos, edit photos, write, translate. It's very time-consuming and it develops at a much slower pace than the one I had in mind when I was starting. But never mind, the most important thing is you're enjoying it and I'm enjoying it so let's get down to business.

Almond pie is just what carnival calls for - fatty, sweet and sensual. There's an obscene amount of butter and almonds in this cake, so it's not only going to make you run that extra mile the next time you work out, it's also going to leave its mark in your budget - you can make three "normal" cakes for the price of this one.

This is what you'll need...

For the pastry

• 300 g all-purpose flour
• 8 egg yolks
• 300 g butter
• 4 Tbsp sugar (but you can leave this out, as the filling is sweet enough)

Filling

• 8 egg whites
• 400 g sugar
• 2 sachets vanilla sugar
• 400 g ground bleached almonds

+ another 3 sachets vanilla sugar for dusting

Mix the pastry ingredients with cold chunks of butter - this is not the easiest physical task, so I hope your biceps are in shape. Do not use the electric hand mixer - the dough is too hard for it. Once you're done, wrap your pastry in plastic foil and put it back in the fridge while you make the filling.

Pre-heat your oven to 150° C (with fan) or 160° C (without fan).

Whisk the egg whites until firm, gradually adding the sugar and vanilla sugar. Once you're done, gently fold in the almonds.

Separate the pastry in two and roll it out with a rolling pin in shape of your baking pan. I used a deep 40 x 25 cm pan and the pastry was about 4 mm thick when I was done with it. Wrap it around your rolling pin to transfer more easily into the pan (lined with greaseproof paper). Spread the filling on top of the bottom pastry layer and cover with the second pastry layer. Bake for about 45 minutes, until golden.

As soon as you take the cake out of the oven, sprinkle with vanilla sugar and leave to cool off completely.

The result: a wonderful marzipan-like filling with an intense almond aroma. Cut in cubes and let this pie take you straight to heaven.

What Goes In Biohazard Bags

STRIKE! Sounds better Snow White and his 40 thieves.

Instructions for further implementation of the strike in schools

strike Union CSP continues to deal with the Ministry of Education and Government RS. Since I do not see that there is their willingness to really solve our demands, we calculate that the strike will last long. Possible consequences are: Not rated students and improper completion of the school year. But they are also the advantages of our strike and arguments, and we encourage members to use them, to at least on strike.

tough fight ahead of us to amend the Law on Basic Education, to rationalize, to amend the CIP, the strategy of high school reform, to increase the odds and, ultimately, a better education system. Now everything is in our hands, and therefore we must be united.

During the continuation strike should be followed to the fullest extent legislation when it comes to "strike with a minimum of work". Namely, it implies part-time of 30 minutes, failure to maintain all other work commitments, including sections, classes, open doors, duty, etc. session. NEMA ASSESSMENT OF THE INTRODUCTION DIARY, and at the end of the school year CONCLUDING ASSESSMENT NO. Examinations are held.

Compensation teaching for schools that were in complete suspension also comes to mind only after the strike ends , in particular models that the school brought in agreement with the unions. Therefore, the organization fee instruction from the ministry, school administration and now director of the "dead letter".

Principals will significantly pressure and use various manipulations to break the unity of the strike, but they should be in every possible way to resist and to warn them that the Union CSP otherwise be forced to submit to the Director against such criminal charges for obstructing the strike. Document on how you give your manager.

necessary that all trade unions in the schools meet regularly every week. Already at the first meeting next week, the school should evaluate the trade union situation at your school in terms of the strike, ie. to establish exactly what the element is capable to carry out the strike and what to improve. It is desirable to introduce quantitative indicator - evaluation of the implementation of the strike, from 1 to 5 Coordinators are required to strike the strike situation in their school regularly inform their municipal committee.

Main Board FBG

strike committee FBG

President FBG: Miodrag Sokic, President

This means that the students put it mildly fucked. Because these bad conduct strike a state ring eggs.