?

Log in

No account? Create an account

SPA 2015

Kimi Raikkonen is to receive a five-place grid penalty for the Belgian Grand Prix due to a gearbox change on his Ferrari Formula 1 car.

Raikkonen's Ferrari ground to a halt during the second period of qualifying at the Spa-Francorchamps circuit on Saturday, with the team opting to replace the gearbox.

FIA technical delegate Jo Bauer has referred the matter to the stewards as the old gearbox has failed to last the regulatory required six races, which will result in the grid drop.

Tags:

Herb-Marinated Pork Tenderloins (Serves 6)

Herb-Marinated Pork Tenderloins (Serves 6)

Copyright 2009, Ina Garten, All Rights Reserved






Grated zest of 1 lemon
¾ cup freshly squeezed lemon juice (4 to 6 lemons)
Good olive oil
2 tablespoons minced garlic (6 cloves)
1½ tablespoons minced fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
2 teaspoons Dijon mustard
Kosher salt
3 pork tenderloins (about 1 pound each)
Freshly ground black pepper


Combine the lemon zest, lemon juice, ½ cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a sturdy 1-gallon resealable plastic bag.
Add the pork tenderloins and turn to coat with the marinade.
Squeeze out the air and seal the bag.
Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.

Preheat the oven to 400 degrees.

Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat.
Sprinkle the tenderloins generously with salt and pepper.
Heat 3 tablespoons olive oil in a large oven-proof sauté pan over medium-high heat.
Sear the pork tenderloins on all sides until golden brown.
Place the sauté pan in the oven and roast the tenderloins for 10 to 15 minutes or until the meat registers 137 degrees at the thickest part.
Transfer the tenderloins to a platter and cover tightly with aluminum foil.
Allow to rest for 10 minutes.
Carve in ½-inch-thick diagonal slices.
The thickest part of the tenderloin will be quite pink (it’s just fine!) and the thinnest part will be well done.
Season with salt and pepper and serve warm, or at room temperature with the juices that collect in the platter.

Santa

idea for xmas

Tags:

With pre-prepared pastry sheets and a sublime ricotta filling, these tarts are the ideal party choice. The salad garnish of cooling mint, zesty lemon and delicately sweet peas, plucked freshly from their pods, adds plenty of flavour.



Ingredients



320g sheet all butter puff pastry

1 egg, lightly beaten, for glazing

300g sugar snap peas, trimmed

150g podded peas

500g ricotta

1 tsp lemon zest

20g finely grated parmigiano reggiano

1 tbsp extra virgin olive oil

1 tbsp lemon juice

10g small mint leaves

20g pea shoots


1. Preheat the oven to 200°C, gas mark 6. Unroll the pastry and cut in 1⁄2 to make two sheets roughly 15cm x 23cm; lay both on a parchment-lined baking sheet. Using a sharp knife, score 1.5cm borders around the edges of the pastry sheets, taking care not to cut all the way through. Pierce the centres with a fork and brush lightly all over with the beaten egg. Bake for 15-20 minutes, until puffed up and golden. Set aside to cool, then gently press down the centres of each with a fork.

2. While the pastry is cooking, blanch the sugar snaps and peas in a pan of boiling water for 1-2 minutes. Drain and refresh in cold water until cool; cut the sugar snaps in half lengthways, pat dry on kitchen paper and set both aside.

3. Put the ricotta, lemon zest and parmesan in a large bowl. Season and mix well to combine. Spoon the ricotta mixture into the centres of the tart cases and smooth the top.

4. To make the salad, put the sugar snaps, peas, oil, lemon juice and mint in a bowl. Season and gently toss to combine. Top the tart with the salad, pea shoots and a sprinkle more salt just before serving.

Bahrain GP F1, Sakhir

GRANDE KIMI :)
Second

Bahrain, F1

Q3
Hamilton
Vettel
Rosberg
Raikonnen








Traditional Colomba di Pasqua

Traditional Colomba di Pasqua

(Makes one 8 x 11-inch loaf)




Ingredients:




Sponge:

1/2 cup warm milk, 105 -115 degrees F.

1 envelope (2-1/4 teaspoons) dry yeast, divided

3/4 cup flour

Pat the dough down around the edges of the mold to fill in any gaps. Cover

with a kitchen towel. Let rise in a warm place until doubled, 45 to 60 minutes.

In the meantime, make the icing.




To make the icing:

In a food processor, combine 1/4 cup of almonds, sugar, cornstarch and egg

white. Process to a smooth paste.




Preheat oven to 375 degrees F.

Carefully spread the icing on the risen bread. Spread the remaining sliced

almonds on top. Dust with a heavy coat of confectioners' sugar. Place the

mold on a baking sheet. Bake for 15 minutes. Reduce the temperature to 350

degrees F. Bake an additional 20-30 minutes. If the top is getting too brown,

cover the bread with a piece of foil during the last 10 minutes of baking. The

internal temperature of the bread should be about 190 degrees F. Remove from

the oven and transfer the bread to a wire rack to cool.


Dough:

2 eggs

1 egg yolk

1/3 cup granulated sugar

8 tablespoons butter, room temperature

1/2 teaspoon salt

1/2 teaspoon fiori di sicilia or 1 teaspoon vanilla extract

Grated zest of 1 orange or lemon

2 cups flour

1 cup dried fruit (combination of dark and golden raisins and candied orange

peel)




Almond Icing:

1/2 cup sliced almonds, divided

1/4 cup granulated sugar

1/2 tablespoon cornstarch

1 egg white

Confectioners' sugar




Directions:




To make the sponge:

In a small bowl, sprinkle 1 teaspoon of yeast into the warm milk. Stir the yeast

into the milk and allow to sit for 5 minutes to dissolve. Stir in the 3/4 cup flour

to form a smooth paste. Cover the bowl with plastic wrap. Let sit in 12 hours

or overnight, unrefrigerated.







To make the dough:

Using an electric mixer, beat the eggs and yolk together. Beat in the sugar,

remaining yeast, salt, and extract. Add the sponge and softened butter; beat

to combine. Add 2 cups of flour and beat just enough to blend in the flour. If

you are using an electric mixer, switch to the dough hook. Otherwise, transfer

the dough to a lightly floured surface. Knead the dough until smooth and

elastic. By hand you will knead for about 10 minutes. If you are using a dough

hook, knead about 5 minutes. Add the dried fruit and knead just enough to

incorporate.




Place the dough in a large buttered bowl. Cover with plastic wrap and a

kitchen towel. Let rise in a warm place until doubled, about 2 hours.




Punch down the dough and transfer to a lightly floured surface. Divide the

dough into 2 equal size pieces. Form each piece into a log about 12-inches

long. Place the first piece into the dove mold in what would be the wings of the

dove. The log goes across the body and around the edges of the wings. The

second piece is placed from head to tail on
top of the first piece.

Pat the dough down around the edges of the mold to fill in any gaps. Cover

with a kitchen towel. Let rise in a warm place until doubled, 45 to 60 minutes.

In the meantime, make the icing.




To make the icing:

In a food processor, combine 1/4 cup of almonds, sugar, cornstarch and egg

white. Process to a smooth paste.




Preheat oven to 375 degrees F.

Carefully spread the icing on the risen bread. Spread the remaining sliced

almonds on top. Dust with a heavy coat of confectioners' sugar. Place the

mold on a baking sheet. Bake for 15 minutes. Reduce the temperature to 350

degrees F. Bake an additional 20-30 minutes. If the top is getting too brown,

cover the bread with a piece of foil during the last 10 minutes of baking. The

internal temperature of the bread should be about 190 degrees F. Remove from

the oven and transfer the bread to a wire rack to cool.






Kimi&Robin

They so sweet .....











Tags:

Malaysia F1, free practice




Kimi is fast :))

Tags:

Profile

default user pic
alinary
alinary

Latest Month

August 2015
S M T W T F S
      1
2345678
9101112131415
16171819202122
23242526272829
3031     

Syndicate

RSS Atom
Powered by LiveJournal.com
Designed by Akiko Kurono