Toothache Liquid Anbesol

Even without pictures ... do you trust? (Pumpkin Flan)

By the way, my blog certainly does not stand out among those who have the best pictures ... indeed.

Say sketch of an idea that many times what I made when taking a picture with the phone bell and better. And it shows. Especially in the evenings when it's all grainy style tending to orange darkroom ... but live in darkness? No.

is simply that while a photograph is committed, the food is really challenging, and in each case provide a good if not excellent experience of the subject: "Photography at the food."

In Any case. These parties each of us, you will have cooked something. Well I have taken revenge on the pumpkin flan.

I always messed. Or he knew too much flour or too much bread crumbs, or stay up, or you burn. Well I've always had more than disappointing results.

But sometimes it helps to be stubborn and this time, despite not having the photos are proof, I got a good flan, and I also put on a beautiful sauce that bathes caoda was fine.

If you follow the instructions to the letter you succeed, then let me know.

For the flan:

1 kg of raw pumpkin peeled sliced \u200b\u200b

125 ml cream 3 eggs

2 tablespoons parmesan

Nutmeg (se piace)

Mezzo cucchiaino di sale

Per la bagna caoda (veloce non tradizionale):

6 acciughe sottolio asciugate dell’olio

Mezzo spicchio di aglio

Mezzo bichiere di latte

Una noce di burro.

Olio

Accendete il forno a 160°.

Stendete su una placca oliata la zucca e fatela cuocere. Se la pungete con i rebbi di una forchetta, questi should face no resistance. So it is cooked.

Puree the pumpkin in blender (must be 400 grams of weight if it is toglietene +), add the cream, eggs, nutmeg, Parmesan cheese and half a teaspoon of salt. Mix a bit '. Pour the flan in greased individual molds (6 out of those ones are a bit 'large), or a large mold.

Cook for 40 minutes at 180 degrees. (Some cooks them in a water bath, for he is not needed).

once Turn out to cool on a pyrex serving but you can 'possibly put on the table.

For wet caoda.

Take the garlic and place in a saucepan with the milk. Boil and cook. It needs to become soft.

Remove the anchovies from the oil storage, and put them in a pan with 8 tablespoons of olive oil.

let it melt over low heat, add the garlic soft and mash with a spoon. Let the ingredients mix well. Add more oil if needed.

After 15 minutes, put out the fire and do some 'the sauce, place a knob of butter. Keep aside.

When it is almost time to go to the table, served transforms the vats in the Pyrex baking dish, sprinkled with sauce after they are made and heat for 15 minutes.

are really good, but caloric.

Happy holidays.