Alabama Themed Birthday Cakes

Cioccolata Vegan in Tazza

you describe the picture: out rain cats and dogs in the house group of friends playing in front of the TV monitor, snack on the table of the most wholesome wholemeal biscuits, tea, square-made pizza house accompanied by orange juice. ... brushed everything! But what these guys eat! At one point one (less so) gets up and says "sure that by this time there would be a good hot chocolate in the cup .... Well enjoy and do not like my first vegan chocolate ....? With these doses is a chocolate not too sweet but pretty dense to be enjoyed with a spoon. Clearly I've made myself a cup ... I do not know how it came?
Uhmmm slurposissima !!!!! Of course it was very welcome and accompanied by moans of appreciation from all the boys.

Ingredients 1 cup of chocolate:
10 gr corn starch (or cornstarch)
10 gr. fructose
10 gr. unsweetened cocoa powder
200 gr. soy milk

Procedure: mix well with dry cornstarch and fructose, cocoa, put everything in a pan and add a little 'milk ... stir well to remove any lumps then add all the remaining milk and continue to mix well. This then leads to the boil (I always recommend mixing well) and after about 1 minute when the chocolate is better off and serve in thick mugs. Fast to do!

Melina Velba And Milk

Reginette al Pesto di Zucchine

I say this now with zucchini sauce is great, it really is a welcome alternative to pasta and pasta salads conditissime typical summer.
Courgettes, however, are seasonal vegetables and provide fewer calories and contain no fat, are also good source of potassium, vitamin E (protects us from free radicals), lutein and zeaxanthin (carotenoids), vitamin C and of folic acid. Yes, but my boys do not really like this vegetable, and are greedy for pesto sauce and then that is!! They loved it !!!!! I have even asked if I would have redone and I are very happy of course, I regarded careful not to say they were seasoned with what!.

Ingredients for the sauce:

500g zucchini 1 onion 1

bit of chili powder 1 bunch of basil (30-40 basil leaves)
50g pine nuts 1

garlic extra virgin olive oil (about 150 ml) salt

Preparation: in a large skillet cook the sliced \u200b\u200bzucchini (not too thick) with the sliced \u200b\u200bonion with 3 tablespoons of oil and 3 tablespoons water, salt and a touch of chili powder. Almost half an hour to cook over medium heat until they are soft ma non dorati, girare ogni tanto con un mestolo di legno. Lasciare raffreddare.Lavare ed asciugare le foglie di basilico. Poi frullare le zucchine con il basilico, i pinoli, l’aglio ed aggiungere olio (120ml circa) fino ad ottenere una crema densa. Assaggiare ed eventualmente aggiungere ancora un pizzico di sale. Cuocere la pasta ,scolarla e condirla con la salsa. Buon appettito!!!