Diarrhea On Microgynon 30

Christmas Cake by Jamie Oliver and variations

Christmas Cake di Jamie Oliver e varianti de Il giardino dei cilie g i

Ok, you're absolutely right ... the witch takes away all the parties ... so the Christmas cake is a little anachronistic. But if you'll pardon the pace of publishing I assure you that the recipe is worth even if it arrives at the January 9, especially as I adore the sweet rich fruit typical of this dry period.

Just to give you an idea may look like gingerbread but it is much more soft and fragrant.

Brief history of the recipe: I wanted to prepare the pudding English since the display of header Plum (oops updated the home page ... ed a perfect Christmas pudding, by hand!) I promptly provided the original recipe that involves cooking in a water bath. But given the recent passion for decorating cakes with sugar paste I tried a version from the oven that I found Jul's recipe I replied with some variations

The first variant is that I have implemented is to proceed with half-dose and I assure you that it is enough for 20 people being very rich! So here's my version is free from Jul's Kitchen, which in turn took it from Jamie Oliver (Jamie Magazine sep / oct 10).

Christmas cake ingredients in my version:

raisins 300 g dried apricots

and 100 g dried figs

100 gr candied orange peel 100 g ( peel home made )

200 ml brandy

butter 150 grams sugar cane

100gr

zest of 1 lemon

2 eggs

wildflower honey 1 tablespoon flour

150 gr

ginger powder 1 teaspoon

ground cinnamon 1 teaspoon

a pinch nutmeg

walnuts, almonds, hazelnuts, pine nuts the around 200 grams

almond paste

sugar paste

procedure adapted from Jan's Kitchen, with my variations in parenthesis:

Put dried fruit in a saucepan with the brandy and bring to a boil slightly. Then pour into a bowl, cover and let it cool and do there to soften (the day before or a couple of hours earlier)

Preheat oven to 150 ° C and cover with two layers of baking paper and the edges of the base a round mold with a diameter of 23 cm or 20 cm square of side (I used a mold to be quashed). The edges of the paper will advance by about 8 cm on each side (and then cover the cake during baking). If you want your cake especially moist, mix half the soaked fruit in a blender and re-join the rest of the fruit.

In a large bowl, cream the butter and sugar until light and fluffy. Add lemon zest and eggs, one at a time. Merge also molasses (honey). Sift the flour and mix it with spices and finely chopped almonds (one third of the chopped dried fruit I have). Combine with sugar and butter mixture, alternating with the fruit soaked in brandy. In the end, add the walnuts (two-thirds of the nuts are chopped). Pour the mixture into the tin and bake for about 3 hours. After 2 hours and 1 / 2 to check and see di nuovo dopo circa 20 minuti, finché uno stuzzicadenti infilato nel centro non esce pulito.

(Poi ho lasciato raffreddare il dolce, e l'ho riposto in frigo per un giorno. Al momento di servire ho preparato una sfoglia di pasta di mandorle e ho ricoperto il dolce. Procedendo poi con una seconda sfoglia di pasta di zucchero che va a ricoprire la prima sfoglia. Ho terminando con foglie e frutti in pasta di zucchero colorata e nastrino con le rose canine.)