Shop Salesperson Resume

year, I'm sorry, I was not as efficient as ever ... the camera was there but I was so "crush" that I forgot to capture our productions, strictly home made! All

buonissssssimo: lots of pies, quiches, breads ... and new entry "panettone gourmet, well-filled and tasty! What

luscious, a gorgonzola cream sauce prepared by Chicca, we magnificence everywhere ... and the usual wonderful salami at home P.

But I want to dedicate the palm of victory to the "candy" in fact, too easy to define it '... I would call them more ' "delicatessen"

Titti that surfing the Net' from weblog to weblog, has collected and then carefully made these cookies on Christmas

and I then transcribed the recipes carefully made!

And this I must be grateful !!!!!

:-)

If you like you can read below ...

candied orange 2

Procedure:
1. Wash the oranges, peel the bark so as to obtain the widest possible without breaking them. To make the "peel" the white should be removed, for the "peel" I prefer to leave it.
2. Put the peel in a saucepan and cover with cold water. Bring to a boil and then drain. Repeat this step three times.
This step serves to reduce the bitterness of the peel. Some recipes suggest to boil the peels for 20 minutes.
3. Drain and dry the peels, then weigh them.
4. Put sugar in a pan that is the weight of the peel, with twenty grams of water per pound of sugar.
5. Bring to the boiling sugar syrup and pour the peel, stirring until there is more sugar in the pan liquid.
6. Meanwhile, pour the sugar on a plate.
7. Dip the peels in the pot of sugar, dividing and turning them thoroughly, then place them on a baking paper so that they do not stick together.
8. When they are cooled you can put in a tightly sealed tin.
9. Able to resist, it would be best to let them rest a couple of weeks for mature.


ALMOND AND HAZELNUT PRALINE

Ingredients: 200 gr

almonds or hazelnuts 200 g sugar 1 teaspoon unsweetened cocoa

3 teaspoons water

Procedure In a nonstick saucepan combine all ingredients and turn heat to medium flame. Stir constantly with a wooden spoon. The sugar crystals will be many rounds and will remain disconnected from the nuts after a while 'sugar will begin' to melt slowly and will stick to the fruit. Keep stirring to make sure the pralinatura almonds until you feel small pops .... At this point turn off the heat, pour everything on a sheet of wax paper and let cool! CHOCOLATE RAISINS



Ingredients
raisins (the largest possible)
Dark chocolate cake
Rhum

Procedure Put the sultanas to soak in the rum.
Meanwhile, melt the chocolate in a water bath and then, after well drained raisins, soak a grape at a time, with the help of pliers, in the melted chocolate. Lay it down on wax paper to cool.