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swivels and chocolate gluten-free

Ingredients:

for sponge

• 80 g gluten free flour (x2 )
  
• 3 eggs (x2)
  
• 1 teaspoon baking powder * (x2)
  
• 2 tablespoons unsweetened cocoa powder * 2 tablespoons water
• (x2)
  
• 140 gr icing sugar * (x2)
  
• a pinch of salt (x2) for the filling

• Nutella chocolate complete

* for the purchase of products check out the handbook national gluten-free.

Preparation

Divide the egg yolks from the album and mounted nqve these with a pinch of salt. Beat the egg yolks with sugar and water. Add the flour, cocoa and baking powder sifted. Incorporated into the egg whites gently roll out the mixture into a baking sheet, very thin, and put in oven at 180 ° C for 8 minutes. Repeat the process (without adding the cocoa) and stretch the dough with a spatula sull'impasto cooked flavor. Cook for 10-12 minutes. While the rolls bake a moist kitchen towel and prepared a sheet of parchment paper the same size as the one put into the pan. Baked sponge cake, spread it with his wet towel on the baking sheet and cover with another sheet of parchment paper. Rewind the sponge, the sheet and towel. Let the dough is moistened cloth for 5 seconds, then unrolled. Roll the sponge gently pulling the baking sheet. Cool on a wire rack. Once cooled, roll out the chocolate, roll, wrap in plastic wrap and let rest in refrigerator. Cut the roll into slices and dip the base of the swivel in the melted chocolate in a double boiler and let it solidify.

Soft Chat Skype Multi

scrambled eggs and bacon on potato rosti


Ingredients for 4:

• 8 eggs 6 slices of bacon parmesan reggiano cheese
• q. B.
• 2 tablespoons milk
  
• extra virgin olive oil salt and pepper to taste

per i rosti:

• 200 gr di patate
• 2 cucchiai di farina
• olio extravergine di oliva
• sale q. b.

Preparazione:
Per i rosti. Scucciate le patate, grattuggiatele con un grattugia a fori larghi, facendole cadere in un aciotola, e mescolatele con la farina e un pizzico di sale.


Scaldate abbondante olio in una larga padella, quando sara' caldotrasferitevi le patate a mucchietti, appiattendole leggermente con il dorso di un cucchiaio, in modo da formare dei dischi.
Cuocete i rosti 2 - 3 minuti per side until 'nn are golden brown, drain on paper towels and keep warm in the oven and 100 °.
Meanwhile, beat the eggs with the milk, Parmesan, salt and pepper.

In another pan heat the oil and brown the bacon into small pieces, and when will result 'crunchy toglietene a half' in the pan and pour the egg mixture. Cook stirring. Serve the scrambled eggs with slices of bacon rosti and kept aside.

Council.
For the rosti, potatoes can be boiled, made it cool, do not put in the flour and grated.