Hello and good day to all. Look at this, how wonderful! Sorry for the quality of the photos but I was at work and I only have a cell phone to shoot, then ....
Yesterday afternoon in the kitchen of "cottage of rest "where I work, there was much excitement. We did the Carnival frappe.
There were: the cook (in fact head-cook) Anna, a volunteer Isis. Isis is the daughter of Alfreda grandmother who is not now more of us, but every time we need to help you race. Then there were my colleagues: Ramona, Nicoleta Daniela and that finished their shift, went to help in the kitchen. We are really a big family.
Unfortunately rash that are left are only two pictures
Ladies and gentlemen I present to you ... in the foreground Anna chief cook, and behind her is Ramona, my colleague.
They worked for hours crammed in the kitchen. It pulls the dough and roll out the dough, and fry and fry smell .... ......
I do not know how many have done, but I know the houses are four and then had a lot of frappe, frappe walked into the kitchen and there were everywhere.
recipe (one egg per dose)
1 egg 1 tablespoon sugar 1 tablespoon oil
EVO
2 tablespoons champagne
flour powdered sugar oil
Frying
Put the flour. At its center put together the egg with the other ingredients except, of course, the icing sugar. Mix everything and work hard so that the dough is pretty smooth, soft and sticky.
Wrap in plastic wrap and let stand in refrigerator overnight.
Then cut the dough balls into the machine and pass the pasta. Tiara very good and very thin. Cut into squares and fry them in vegetable oil. Attention because it cooks quickly.
Drain and sprinkle over the sugar.
The same thing they said some relatives of the grandparents who were there and have tasted.
It 's a recipe to try.
WARNING: the trick is to pull the dough well well. Good
goodies to those who want to try.
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