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Hayvanlar Alemi Guarana Superpower (Sublime Frequencies)

Heir much of the fertile tradition of psycho-funk Turkey (if you think it is a joke, take a trip on YouTube) as immortal lesson surf instrumental, the band debuted in Ankara outside the border of a country album for Sublime Frequencies, mark entirely suited to the exploration of sound production in Guarana Superpower. Trailed by the gyrations of the guitar solo Ozumi Itez and percussion from various sources of Sarihan Isik, Hayvanlar Alemi's look at it with the same freshness to the raga acids California of the late '60s, the distorted sounds of the desert and the east near and far, the plots of Thin White Rope and the power of cutting hard rock boogie. With icing on the cake: a Mega Lambada that addresses that very ominous theme with the same ardor with which the Blue Cheer Summertime Blues faced many years ago.

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Strudel di mozzarella e funghi


Basics Difficulty: Easy
Cooking time: 5 minutes cooking mushrooms - about 20 minutes cooking

strudel strudel Ingredients for 8:
300 g 00 flour 1 egg

Sale
80 gr
butter 50 ml of water about 200 grams of mushrooms

200 grams of mozzarella

parsley olive oil garlic

procedure

First of all go to prepare the mushrooms, making in a saucepan a bit of olive oil where you are going to fry a clove of garlic (which will subsequently removed), fungi cut into small pieces, parsley, salt and pepper, and cook for about 5 minutes

Leave aside to cool and move on to prepare the dough for strudel.
Put in a bowl the flour, salt, egg and butter in flakes

start working the dough by hand until a smooth dough, adding lukewarm water from time to time

Now go to a floured surface roll out the dough with a rolling pin made

Cut rectangular strips of where we will place a spoonful of sauce with mushrooms and bits of mozzrella

Roll now making a pressure to close the edges well and carve the top with a knife to prevent it from bulging your strudel

Prepare a baking sheet covered with parchment, and Lie down the prepared strudel, bake at 180 degrees for 20 minutes

Serve hot:)

all for today, a greeting from the chefs messy:)

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