Starting Salary Quant Hedgefund

Reminiscences school. Of course my worldview is a bit ' less black than that of Baudelaire, but lately the arrival of my birthday means that I can not see life in pink. The financial statements often hang on the wrong side. The celebrations for the arrival of the door ... they are limited to offering a family meal made with my holy hands. After all, in times of crisis, the family, at least for me, remains the only lifeline.
I state that I had not had time to go shopping ad hoc and, therefore, I simply draw up a menu providing for ingredients that I already had. For the cake I wanted to make a cheese-cake with chocolate to give me a shot of life ;-) I have drawn from this pdf , but changing enough ingredients.

Ingredients for a springform pan of 24 cm in diameter:
300 g ricotta
170 g greek yoghurt
140 g of Philadelphia
3 eggs
150 g of dark chocolate

100 g sugar 40 g unsweetened cocoa
a teaspoon full, very full of orange powder
For the crust:
150 g of dry biscuits
50 g almonds
80 to 100 g butter, melted
For decoration:
grated chocolate and sliced \u200b\u200balmonds

Grind the biscuits and almonds together and add the melted butter. Line the pan with baking paper and spread the mixture on the bottom, then put it in the fridge to cool. Melt chocolate in water bath. Separate the yolks from the whites, that whites. Work the yolks with the sugar and gradually add all other ingredients. Complete with egg whites, stir from the top down. Pour over the biscuit crust and bake at 160 degrees for about an hour. When cooked, let cool, slide the parchment paper (if you can) decorated and kept in the refrigerator until ready to serve.

Source: sprout from with my edits

Notes and Tips:

• 
  
  If you like very sweet desserts you increase the sugar because the flavor is chocolate.
• 
  
  It 's more good the next day and, perhaps (I have yet to decide), at room temperature.

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Couscous with vegetable ragout and smoked olive

If I look out the window I want to broth. It seems to me inappropriate to publish a soup. Let's try something in between so that you can do in any weather condition, more or less just to serve hot.

Ingredients:
a package of precooked couscous
a jar of tomato sauce or 1 / 2 kg of tomatoes for sauce
250 g of carrots
150 g zucchini
100 g pitted green olives
oil
white wine

an onion parsley, marjoram, salt


Please find the couscous following the instructions on the package. Clean the zucchini and cut spicchietti. Do the same with the carrots. Sliced \u200b\u200bolives. Heat a little oil in a pressure cooker and brown the chopped onion gently. Add the zucchini, carrots and olives. Cook and pour half a glass of wine. When the wine has evaporated, add tomatoes, chopped herbs and salt. Stir and close the pot. Bake 10 minutes from the whistle and serve the couscous with its stew.

Source: the database cucinait

Notes and Tips:

• 
  
  dinners to baste the last minute. Good and simple.

Foto.orglorena Herrera

Troccoli Uncle G.

Perhaps you have already evinced here and there, but repetita iuvant: passion for cooking since I was genetically transmitted maternal line.
My childhood is full of wonderful memories edible: the art of making preserves tomato pasta baked wrapped in checkered cloth tied, from the collection of mushrooms on cardoncelli Murgia to my clumsy attempts to remake the auricles as my grandmother.
Uncle G., brother of my mother, how I cultivated a passion for cooking and shares with me the dream of cooking for work. Certainly the approach is different: we say that his is more scientific, maybe for the studies done, maybe for the male approach to things. When he tries a new dish, take the tam tam. The path is this: Uncle G. often play dishes tried here and there, if they pass his taste test, talk to my mother, my mother and then refers them to pass the recipes me.
This recipe calls for the use of Troccoli, fresh pasta made of durum wheat typical of Foggia. If you can not find it, you can replace it with spaghetti with which it shares its shape. There are no doses, so make eye.

Ingredients:
tomatoes
onions
smamorza smoked

thyme oil and salt
troccoli

First grilled onions, peeled of external parties. In a frying pan burst tomatoes with oil, salt and thyme. If you want, then Peel. Add the onions cut into rings and mix the vegetables to flavor quickly. Boil the pasta, toss with sauce in pan to marry her. Just before serving, grate on the plates with large holes in the grater smoked.

Source: Uncle G.

Notes and Tips:

• 
  
  E 'delicious!

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little man grow

How I'm back with the update of the blog! I have many recipes to be published, but little desire to write. It will be hot! This is the final preparation of the birthday of my son that I will publish (some will say, finally!), Because I have no other photos or not I liked it much.

Yesterday my son took part in his first trip outside without Mom and Dad. What a thrill to see him on the bus with backpack in tow! What was included in the backpack for a picnic he has decided: the ham sandwiches and muffins, as amended subsequently in sandwiches with baked bread and chocolate (cream Novi).

I wanted to prepare these sandwiches with milk, but then the weather was a tyrant and so I made the bread pudding with the bread machine, which we will talk about later. But we conclude here telefattimiei and pass the recipe.

Ingredients:
280 grams of flour 00

170 g of fresh milk

30 g of butter

1 / 2 yeast

2 teaspoons sugar 1 teaspoon salt

milk as needed for the surface

Dissolve yeast in warm milk and sugar, add the remaining ingredients and mix. Let rise covered until doubled. Form the buns and put them to rise again on the plate covered with waxed paper until doubled in the oven. Sprayed with milk and bake in oven at 200 ° until golden brown (time depends on size). Pull them out of the oven and re-nebulizzateli with milk and cover with a cloth.

Source: Pasqua75 of the forum coquinaria

Notes and Tips:

• this recipe I was attracted to the use of spray instead of brush to polish them with milk, because I know that if you do not have a light hand with the brush you risk compromising the leavening.
• I have formed from pieces of 20 g each, stuffed with ham and cheese next time, though, spalmerò a veil of butter inside.
• The author assures that the favorably freezing. I did not try, though.