Crossdressing Workplace Skirt Suits

Bignè alle tre creme * Salty puff pastry stuffed with three kinds

4 eggs 1 pinch of salt 150 g flour

100 g butter 250 ml water


Pour water into deep pot and boil with butter. Remove from heat and stir брашнот и солта. Едно по едно добавете яйцата, като след всяко разбъркайте добре. Сипете сместа в пош и разпределете върху тава покрита с пергамент. Големината of how each ball is walnut. Leave space between them because plunk. Bake in preheated oven to 180C for about 15-20 minutes Cool and fill with stuffing.

1. Stir 100 g cream cheese 50 g grated blue cheese and 50 g ricotta.
2. Mix 100 g of mayonnaise, 4-5 rolls of chopped crab, dill, salt and lemon juice.
3.Razbarkayte 100 g sour cream with 2-3 finely chopped pickles, dill and a little pressed garlic clove.

4 uova
a pizzico di sale
150 g di farina
100 g di burro
250 ml di acqua

Versa 2,5 dl di acqua in un pentolino con 100 g of butter and bring to a boil. Add 150 g of flour all at once and a pinch of salt and stir until the mixture comes away from the walls. Let cool and add 4 eggs, one at a time. Arrange the dough into piping bag and let it fall on plate lined with parchment paper, forming many piles as big as walnuts, well-spaced. Bake in preheated oven at 180 ° C for about 15-20 minutes. . Cream puffs stuffed with the mixture.

1.Frullate 100 g of Philadelphia cream type, 50 g Gorgonzola, 50 g of cottage cheese.
2.Frullate 100 g of mayonnaise, 4-5 rolls of crab (surimi) (cut into small pieces), dill, salt, little lemon juice.
3.Frullate 100 g sour cream, 2-3 cetrioli in aceto (tagliati a piccoli pezzetti), aneto, a spizzico di aglio.

With this recipe participate in the collection of Antonella Menu for New Year ".

Con questa ricetta partecipo al contest di Antonella-Menu di Natale .