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Fruit frost ..

This fruit plate, but can be easily or has a fresh sweet table a little 'different.

Done in winter is a bit 'tied to seasonal fruit that is somewhat' limited, but I would have done in this holiday ice and the effect it was just fine.
If we find a grocery store stocked with fruit and esotica.Potete sbizzarvirvi you can prepare it on a riser in order to emphasize the fruit.

Ingredients:

• plums
• red grape
• cherries
• strawberries
• medlar
• red apple slices
• Physalis
• egg white (2 or 3)
• sugar

Preparation

wash the fruit and dry it well in a bowl place the egg whites and sugar in another.

take a piece of fruit at a time intingetelo in the clear and then sprinkle over the sugar and gently pass it directly on the sugar. After that place it sull'alzata to your taste. With the grapes or cherries can also take a small bunch of grapes or a stem with two or three cherries attached.

Put everything in the fridge for a bit 'of hours before serving!

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Hold on!


seemed that the snow would go away soon.
snow called for a penalty put the skis in the garage.
But no!
continue to snow ski with a good enough everywhere.
Sull'Alpet that is on the top.
Lizet track last Sunday, the race of children, has been prepared at large. The heads of the tracks are still tired now.
He shot a lot and the temperatures have helped.
Now a disturbance but should get serious.
would be cheese on macaroni, around this time that you can ski during the week with almost 50% discount.
Sunday we skied a lot and catch up with old friends.
The emergency door has not been called to intervene, then it means that prudence and prevention are needed.
Hold hard is the motto.
Go to the sky-lab at testing the ski edge is equally important.
See you Sunday, as always!
PS E 'come ski with us in the gourmet Buet (son of the master gourmet Bepe Buet).
I do not mean to roast rabbit ate Baita Cross Sunday in the company, which, although exceptional, is not comparable to pieces of the above.

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were fantastic holiday: snow and beautiful weather.

We had hoped more, but then in less than 6 hours has dropped so much that that was enough to make everyone happy.

And everyone, absolutely everyone we took advantage.

Here is a classic face surprised

area.

has reassembled the group Relief Ski with new members, some of them old friends who had already served.

The other, components classics have

seized the opportunity to meet, as well as on the slopes at the table with the excuse to "take stock".

The important thing is that we enjoyed, plant managers have worked and have been happy, merchants have seen customer's final in the country, and even tourists have been able to take advantage of all that The ski area has plenty of them offered.

now expect more snow as the rain and the fog of "post-witch" is one that has, unfortunately, was reduced, and again all on the floor, great. As always!

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fried prawns masked

Oh ... sorry finally they are a disgrace. However, today there prong a nice and tasty appetizer that I made is that on Christmas Eve to New Year .. but you can offer it every time you feel like it is seasonless!

Ingredients for 4:

• 16
• shrimp fresh rice noodles (Chinese)
• seed oil
• glaze of balsamic vinegar

Preparation :
First you have to clean away the head and peeled shrimp tails,
this you can do it a few hours before leaving the prawns in the fridge.

few minutes before frying to serve shrimp (remember that the fried is always done last minute and served) immerse a portion of rice noodles in a bowl with warm water and set them to let them soak for a few minutes. Quan coptti will be soft and you can drain them.

take a shrimp and a sprig of spaghetti along you have to wrap around the prawn, but not completely okay. You must Repeat this with all code and then fry in hot vegetable oil.

When you serve the shrimp you can enrich the dish with a few drops of balsamic vinegar glaze or put a drop in each prawn.

My boyfriend has enriched this appetizer with a good white wine Müller-Thurgau (Mezzacorona, 2009).