How To Sow 2010 Anarkali

while she cools down .. here is the pumpkin lasagna and sausage stuffed chicken with potatoes

you're wondering: "Who are?" and rightly, too. She is the chiffon cake. It was a long time that I wanted to try it, but I could not find suitable mold. You say: "but even a normal mold cake is just fine." But since I am a pathological indicate, I have the template for the chiffon cake, cakes to see the beautiful, tall and soft, grow slowly, slowly in the oven. I start looking in every corner of our city, intending to pass over and over again "in that shop that sells all products for restaurants and hotels," without ever do that .. Until tonight my mother exclaimed: "But you know there's a store like the one right next to our house ?!".. "Mom, you mo 'tell me? Run!" And so we did: after an afternoon of culinary shopping, here we are in slings shop / wonderland and there we find him, him, unjustly put in a corner. And now the darling chiffon is cool. Meanwhile, it makes you put This lasagna recipe that I learned in cooking school. Very special for me that I've never eaten pumpkin. I often take it as a basis, in the sense that this dressing and pumpkin sausage you could add the smoked cheese or mushrooms .. Choose the age you;)


INGREDIENTS 3 eggs 300g flour

500g pumpkin 150g
motadella

For the sauce:

1l milk 100g flour 50g butter


salt nutmeg parmesan


PREPARATION
Prepare the sauce with the milk, flour and butter. Allow to cool. Clean the pumpkin and bake until it is softened. Meanwhile, prepare the pastry with egg and cut lasagna. Cut the mortadella into squares. When the pumpkin is ready, undo it with the back of a fork and add to sauce. Mix everything together and add the diced mortadella. Spread a little sauce and pumpkin on the bottom of a baking pan, put up the lasagna (I usually roll the dough thin and not precooked) and cover with the pumpkin sauce and parmesan cheese. Continue in this manner until all ingredients. Bake at 180 ° C for 30 minutes.