Ingredients:
100 grams of pure licorice, 670 g water, 650 g sugar, 500 ml alcohol liquor at 95 °.

Mix licorice and sugar: 30 sec. from sp 3 to sp turbo. Pour water and cook 20 minutes. 100 ° 1 sp. Put the mug to cool, add alcohol, mix 20 seconds. 3 Vel. Bottle.

GRATIN ENDIVE

3 heads of endive salad (about 500 gr)
100 gr of smoked provolone CHEESE
50 g of bacon slices
30 g butter
salt and pepper Q.b.


Insert in Bimby 1 liter of water and bring to a boil 7 min. 100 ° vel. 1.
While we wait, we wash the heads of endive and them lying in the bell of the whole varoma, when the water boils, place the pot on varoma and cook 20 min. temp. varoma vel. 2.
Provolone cheese cut into slices and the bacon into strips.
Turn on the oven to 180 degrees.
Grease a pan with some butter, when cooked endive and togliamola by varoma tear it in half and climb allineamola in the pan and pepiamo slightly.
Add the slices of provolone, we distribute over the remaining butter into small pieces, sprinkle with the slices of bacon, and add the pepper and bake 15 min. 180 °
The dish is ready!

ROSE OF THE DESERT

100 gr shelled and peeled almonds
75 gr caster sugar
100g softened butter
2 eggs 1 is for the breaded 1 / 2 sachet yeast
150 gr flour 00
1 packet vanillin sweet
1 package cornflacks
Procedure

In the mug clean beaten 100 grams of shelled and peeled almonds with sugar 15 sec vel 7

Now add the flour obtained, 100 grams of softened butter with an egg, a packet of vanilla 150 grams of flour 1 / 2 packet of yeast, mix 1 min. vel we get a spike like this pastry
we're going to wrap in plastic wrap and refrigerate for 30-40 minutes because it hardens.
Meanwhile we preparemo in a shallow dish a 'beaten egg and corn flakes in a container that will make us soak our roses.
When the dough is ready aiutandonci with a dig (so are all nearly equal) will form balls the size of a walnut, which will go first in beaten egg
and then in corn flakes,
as they complemented them lying in a pan
When we finished we put them in the oven at 180 degrees for 15-20 minutes.
Once cold dusted with icing sugar and serve.
Here it in all its splendor ...

TORTA PANARELLINA GENOVESE (with almond)

http://www.cookaround.com/yabbse1/attachment.php?attachmentid=103618&stc=1&d=1267465794

HELLO I'M ITALIAN AND I THOUGHT OF ADDING SOME ITALIAN RECIPE. To do this I used an online translator

It 'really fast to do (a few minutes for the dough and 30 minutes for cooking) and above all very easy with our kitchen aide TM31[/color][/font]


]Ingredients:

230 gr sugar (I find that the eridania zephyr is the most appropriate but it's OK to sugar normal)
110 gr almonds (I use the peel and it is important that the quality is good because by the latter depends on the success of the cake!)
4 eggs, whole fresh
170 gr butter
80 GR STARCH
40 GR MAIZENA
40 GR OO flour
1 sachet baking POWDER
1 packet VANILLIN
1 almond essence (I use the vial paneangeli 2 ml)

PROCEEDINGS

Put in the jug of Bimby sugar and whole almonds: vel turbo 40 seconds (it is very important that they are finely chopped almonds and sugar together and have the texture similar to flour)
Add 4 eggs and mix to a firm Bimby vel 6 a minute

Add the butter chunks and mix vel 6 per minute

Add starch, cornstarch and flour and mix for 40 seconds vel 6

Add the sachet of yeast, vanilla and almond vial and mix vel 6 for 20 seconds.

Line a round baking pan with a diameter of 28 cm with baking paper (I usually soak the baking paper with hot water and then squeeze into the pan before putting it in order to make it stick better and leave a little moisture to the bottom of the cake)

Bake at cold oven and bake 35 minutes at 170 degrees oven airflow over placing the cake in the not too high to avoid the colors too.

After cooking, the oven slightly open for a few minutes before removing the cake so that the change in temperature makes no damage and leave to cool, after which goes upside down, removed the parchment paper and sprinkled with icing sugar to decorate or written and pleasure .... GOOD APPETITE!!

And 'quite normal for the oven puffy and once pulled out to become lower, is still very soft and delicate![/color]