Baby Shampoo Masterbate

Welcome hell ...

smelly rubbish-bins of people who wobble up prehistoric tracks: welcome on the trains of MilanoTorino!

Burned My Hand On A Pot

Trust me, we are looking for English

As already written: I love the Lemon Curd, and I have no problems to throw in recipes reckless and seemingly senseless, indeed.
As you may have also noticed, that you have a problem at all to change a recipe (even without trying the original version): call it contempt of danger, call it nonsense, call it flexibility, the important thing is that it works;) So
, in short, were a couple of days I thought about how to use my Lemon Curd of Fortnum & Meson (thank you Alfred!) and I said to memorize a teaspoon and die so sweetly with little style. Battezziamola with something really British.
And here is what came out: a cake with flavors balanced by the bitter of Lemon Curd, tempered by the plain yogurt, the sweetness of the meringues. All in 10 minutes even (plus the night in the fridge, but that makes us want to, I've always said that I hate the heat ...!).

Lemon meringue ice cream (ice cream cake with meringue and lemon curd)

Ingredients (serves 6) 1 disc

Sponge ready [against the sponge is ready, why not objectively I like it. But I am also against the use of the oven in this heat, so one of two things, you choose your death, or the heat, or packaged sponge cake].
8 meringues [as above]
500 ml sour cream [I replaced it with creamy white yogurt]
Lemon Curd [I would not get it from me, Fortnum & Mason makes her so good!]
currants to decorate [ as currants I'm not crazy I used more. Trust]

Very simply put on a sponge cake bottom of your pan / bowl favorite. The recipe suggests cutting it into slices and fill the holes with pieces of sponge cake. I say, why sweat the most? If your round cake pan has high sides and is home to naturally enough the disk of sponge cake, take advantage of that.
Break the meringues into small pieces in a bowl, mix them with yogurt (or sour cream, if you find it and you are brave).
Spread the sponge with cream and yoghurt meringue-complete with Lemon Curd. Do not stir, but leveled creams.
Place in freezer for at least 4 hours (I left it overnight, and then answer in a refrigerator).
Allow a few minutes at room temperature before serving (depending on how cold it is, in short) and garnish with blackberries.

Recipe taken from: 101 Tempting Desserts - Tried and tested recipes, BBC Books.

Do You Need Plastic Pants When You Where A Diaper

messing cool

Unfortunately in my house exists a tacit agreement: shot Milan summer, the oven goes into hibernation until at least October. So goodbye all kinds of cake, plum cake, pastry, zero. Only fresh food and possibly undercooked. The desperation to me, in fact.

I'm not a lover of ice (little substance) and I still have enough conscience not to gorge themselves at the foot of ice driven (otherwise blank Windsurf connection with the cabbage ... this is the voice of conscience: p), which is why I never thought of before to mess with the ice cubes.

Then I came across a series of colored popsicle molds and I said: uhm. Why not. So, here I am showing you a non-prescription to get something - Which in my opinion - is a good compromise between an ice cream and a popsicle.

Yogurtolo We could call it? We can even if the name sucks:)))

Anyway, here's my recipe, not for two almost-but-not-ice-lollies.

Yogurtoli ( the taste you prefer)

Ingredients (for two Yogurtoli):

1 cup of yogurt 2 tablespoons water 2 teaspoons sugar

Very

simply: pour sugar into the yogurt, mix well. Divide the contents into two molds, diluted with water, place in freezer for several hours.

Too simple? I told you it was a non-prescription! ;)