Who Is Myammi From Flavor Of Love Dating

Lasagna-scented dumplings Venice

Venice, the city of Lords, the city of sighs ...
Venice, indelibly etched in the hearts of residents, tourists and people passing that, for every street corner, bring with them a glimpse into the heart special.
My first visit to the city goes back to my eighteen years, when with friends improvised a trip, a sunny Sunday in June. From the beginning I had a particular feeling of familiarity, I seemed to already know where a street would have played and what I saw, as if I knew where I was and where I was going, although it was the first time I passed on the narrow street, wet and odorous sea. Since then I have been to Venice at other times, never losing the intimate and inexplicable feeling of being at home.
The Competition Yellow Saffron takes me especially for this very strange thread that binds me to this magical city: maybe in another life I was a blind doc and perhaps why I like the idea of \u200b\u200bmoving pots with ingredients that area.
Unfortunately I could only find the radicchio, which was really from Chioggia, while the other selected ingredients I had to be content with different backgrounds, but put in the drafting of the original recipe, my hope for you, you may want to try my plate to have that feeling, that same, that makes me feel in Venice, as if I were at home.

lasagna with radicchio di Chioggia Pumpkin

For the dough 250 gr. 0 flour

about 100 gr. radicchio rosso di Chioggia

1 / 2 white onion 1 egg Chioggia

For the filling

300 gr. Marina di Chioggia squash 1 white onion

Chioggia

1 / 2 cup dry white wine

nut vegetable

1 / 2 liter of white sauce

100 gr. Formagella

of 100 gr. grated Parmesan cheese salt and pepper

Finely chop the onion and fry in olive oil, braised radicchio, coarsely chopped. Cook until very tender and pass it to the blender to achieve a kind of sauce rather smooth.
Prepare fresh pasta dough using the cream of radicchio, adding flour than recommended doses, to achieve a soft but not sticky. Let stand half an hour wrapped in foil transparent and proceed to pull the dough, by hand or by machine. Get some sheets on a scale appropriate to the pan you use.
The sheets should be boiled a few minutes and then hung out to dry on a clean cloth.
Meanwhile, prepare the pumpkin seeds by cleaning it well, filaments and peel, cut into thick slices 3 or 4 mm. no more. Finely chop the onion and soften in a little oil, then simmer the pumpkin, blended with white wine, salt and cook for about ten minutes. Be careful not to overcook not undo the slices.
Prepare the sauce according to the classic recipe, cooked, diced Formagella dissolve.
Then proceed to make lasagna: In a baking dish to start with a layer of bechamel and proceed with layers of pasta, pumpkin slices, sauce and a sprinkling of parmesan cheese until almost fill the pan.
Close with a final layer of pasta, a thin layer of sauce and a sprinkling of Parmesan cheese.
Place in gratin in the oven for about twenty minutes.

Free Woman Stomach Sitting

unusual cream cheese

Nature that found an ingredient, I make the full and the decline in all the possibilities that the mind gives me.
And all this happens in the same gionri because Stanzione in the fridge waiting to be eaten, take the opportunity to take some time and think about how to eat .. The same holds for
vitelotte potatoes, these potatoes are called so by the most unusual color.
Tried the mashed potatoes, dumplings today goes.
are bound to a quick post, for various reasons I can not do more .. No history
nice to smile, no evidence bizarre ... nothing, Sorry!
For the recipe I was inspired by the canonical reference to a historical book, "The talisman of happiness, which provides 400 gr. of flour to 2 kg of potatoes. I scaled down all the doses given and I got 4 servings "small", but the potato qunato violache had not allowed more ..

Gnocchi vitelotte
350 gr. purple potatoes
100 gr. white potatoes
80 gr. flour 0 (I Kamut)
1 / 2 egg

salt 80 gr. fresh pecorino
80 gr. ricotta cheese Parmigiano



Boil the potatoes in their skins, peel and mash them still warm. The purple is much harder, be crushed with a fork first.
In a bowl, combine the egg to the potatoes well, flour, a little salt and continue to knead, the dough is slightly sticky but soft.
Form breadsticks as big as an inch, makes provision to cut them into pieces about 1 cm. put them on a cardboard tray.
and boil in salted water, gradually rising, foam and put it in a pot type saltapasta, where you will loose focus very sweet, ricotta, pecorino and a little milk if necessary.
A sprinkling of pepper and Parmesan cheese, if you like.
am very mellow and slightly aromatic taste of the classics, I liked it promote it with the cheese, the strong flavor of this cheese He found gets along with the potatoes in general.

Brezİlİan Lolİta

The potato and the pepper

It seems the title of a good story, I do not know if I groped to invent, I do not have the makings of the narrator, but I like to play in the kitchen and, where flavors are now consolidated a pairing, another toy which nature gives us is the color. The color of my strength, nor do I use in my work, then play at home;)
potatoes and peppers are a classic Mediterranean cuisine: flavor and sweetness are the contrast that I like about this flat, decline in all forms, from moist pudding baked in a pan.
But I want to focus on color. Take the potatoes, which we normally see a yellow flesh and white flesh, but (someone already knows ..) there are also Viola!
When, on the net, I saw some recipes made with this quality of potato, I immediately thought that I could not miss, is my favorite color, and try to find it was the least. I asked the grocer to my village with no success. Thanks to Ross , I knew where to buy them in the city of course.
Their flavor is decided, but most importantly it is the consistency to be different from potatoes of habit: they are much firmer and the taste of him as "dense."
From a very fast network search, I discover that are rich in antioxidants, nutrients that protect the body and help reduce aging. They also contain other substances, the anthocyanins, pigments found in plants purple and act as protectors in the prevention of cancer and aging. It does not contain gluten.
Well, good to better, since I wanted to participate in the contest "For Good", I'd say we are!
of the small quantity purchased, a preparation is then devoted to classic mashed potatoes.
addition, a simple sauce of peppers, turn heat to form a small appetizer, soft and aromatic, but above all a feast for the eyes: two very contrasting colors, lively and very happy together and I love them!
The doses are for 4 muffin tins

mashed potatoes with cream of purple peppers
250 gr. purple potatoes
80 gr. coconut milk

nutmeg salt and pepper 2 red peppers


extra virgin olive oil.


parsley Boil potatoes in their skins and peel while still hot. Mash with a fork as much as possible and then mash. Mix the coconut milk, which really is not milk, but rather a compact paste, salt and pepper and keep warm.
In a saucepan, simmer with a little olive oil peppers, cleaned and cut into strips wide. I have them moved little to no break, for cooking, their skins tend to come off and it is then possible to remove it to make it more digestible. Let them cool just enough to handle them and deprive them of the skin. Finish cooking and then passing them to the blender, resulting in a creamy sauce. Season with salt and heat it before Serve. I also put the parsley, color and even gave an extra dimension to the sauce.
With this recipe with vegetables and no milk normally used for mashed potatoes, I participate in the Contest for good, Sonia of bread and salami blog today, tomorrow ...

, supporting the project to raise awareness endometriosis EPA

Vomiting Diarrhea Kidney Stones

Cereal bread e.. a prize!

Many cereals, but this time are those of Molino Chiavazza. Last time I published the version of the Molino Spadoni, but this meal is different. It 's more clear and also contains the seeds, this thing that I really like both!
The bread has a taste that is lighter and the presence of the seeds makes it intriguing.

The particularity of this time I want to talk, it is in yeast.
Given that I have not done any course of rising and that's what I'm writing I take responsibility, because it is my experience. The real bakers will have to cheat to my post, I do not expect attention from them, but by those who love baking bread, even one day and one not, and does not mind some practical arrangement.

E 'happened by chance, years ago that making a pizza dough, but having used only one hand, advanced about 150 g. already-leavened dough for the first time. " Was done with the usual ingredients: flour, water, salt, oil, yeast.

decided to keep it in a glass jar, but not really thought about what would happen. The mixture in the jar, and closed in the refrigerator, was changed within 48 hours, first swelled and then burst, and then remained idle for days. After about 6 / 7 days, the smell reminded the very things fermented and that was how I decided to use it as it was, instead of a loaf of yeast, the usual dough recipe for 500 gr. of flour. Treated him just like you do with the dough: Dissolve in warm water and honey, mix it with flour, salt and a little oil ... ect ..

The result was stunning: a bread a light and crunchy at the same time a unique!

Since then, I sometimes remember to remove a small piece of dough from my usual loaf, so to use it.

For some time, on the advice of my village baker's endeavor to make a loaf of bread, 500 gr. of flour, a lump of sourdough from about 70 grams. + Half loaf of yeast. Proving to be a bit 'faster, but the flavor and crunchiness of the bread remain intact, just like the time "random"

The Bread of photos I've done this:

500 gr. Chiavazza cereal flour mill

280 gr. warm water

about 70g. of fermented bread dough already

1 / 2 loaf of yeast 1 teaspoon salt

good extra virgin olive oil 1 tablespoon

.

1cucchiaino honey

Pallotta Dissolve the yeast and dough, with honey in warm water. Add flour, oil and salt, mix well and place for a few minutes 2 HOURS to rise in covered bowl in preheated oven for 2 min.

After this time, take the dough, knead a few minutes again, then giving the desired shape. I sometimes do paninozzi of about 40 gr. each, which rise more quickly (about an hour and a half) and Cuoco fast (about 20 min.) placing a bowl with water on the bottom of the oven. While

cools, wrap the bread in a clean cloth: retains moisture and the crust becomes fragrantissima.

with this classic "comfort" pass the baton Liebsterblog pleasant, that I received from dear Lamai, Kika and Sara.

I chose three blogs that I like very much and who are new-new, beautiful, and that "women behind the blog" are, in my opinion its good!

is also the rules to follow:

1) Accept the award and write a post about it,

2) Choose from 3 to 5 blog that you like and you want to know by informing them that they have received the award,

3) Link the post to the person who sent it to you.

The purpose of this award is to create opportunities for new blogs to get to know a little 'more.
The other blog that I have chosen these:

Fausta and his coffee with chocolate

La Marina and its tarte maison

LentiJini and its crystals Bread

Hyundai Webcam Driver Hy100a

Put a dinner ... Viola!

The Viola is a beautiful color, I I love it, in nature there are certain shades of purple flowers that make me literally when I watch them go up another floor. I loved the bright colors, the ones that go almost from purple to blue, the color of hydrangeas, lavender or periwinkle, makes me want to fill my eyes, relaxes the mind and, if I dress up with something that color, it puts me in a state particularly receptive to intuition and feelings are very thin.
A color so exciting for me, the kitchen turns into something really hard ... But the contest
Aurore of Biscottirosaetralalà blog, in its aim to compose a menu that had a common thread, I was thinking to go with the colors of food and, as it was for me a continuation of almost taken for granted, I am a think of the recipes that revolve around Viola, in fact. The
previous post, where I mentioned that I was looking for something particular, is actually one of the tests to settle this menu. And in fact some of the comments were just the color, what this made me understand that my real goal, while not having expressed, has been fully grasped!
Here is my dinner in ... Viola, after having made other tests which have proved very interesting point that I have doubts about what to choose for publication and for that I will post later.
Doses are approximate for four seats.

Appetizer with Purple Cabbage rolls

Blueberry Risotto Creamy Gorgonzola

Verrine scented violet

Purple Cabbage rolls

8 large leaves of purple cabbage
1 slice of bacon, 3 / 4 mm.
1 small fresh onion 1 handful dried porcini

1 handful Parmesan

for a creamy sauce
Philadelphia
50 gr. Doggy

Soak the mushrooms in water for half an hour. Blanch the cabbage leaves and drain when al dente, about 5 min .-
Sauté in a little extra virgin olive oil. the onion and mushrooms + chopped bacon, diced. Dilute with a little water if it dries and salt (a little, 'because the bacon is already tasty).
Training of rolls with the cabbage to which you have removed the last rib. As in cooking tends to become a little rubbery, I used the green part of scallion to get the tapes and close the dumplings. At the end there was also good. These rolls are steamed for 7 / 8 minutes. I have a wonderful drip tray, I put on the bottom of any pot with a finger of water that goes to a boil in two minutes with the lid, it makes me a perfect cooking.
The creamy sauce is simple: non-stick pan, Philadelphia cheese and sweet fire, until they merge together, possibly a little water to dilute it. No salt, the cheese is very tasty. Serve piping hot throughout. I made the mistake of putting the cheese philadelphia before, getting almost crunchy nuggets that can be seen in pictures and in the wrong, have proved interesting.

Blueberry Risotto

Creamy Gorgonzola

320 gr.riso Carnaroli
a fresh onion
100 gr.
blueberries 1 cup dry white wine broth

light 60 grams. gorgonzola dolce
salt

Fry finely chopped fresh onion in a little extra virgin olive oil., toast the rice and deglaze with wine, add regoalre broth and salt. After five or six minutes, add the blueberries, which you shake and Strain-chinois to remove the skins. I have done so in this preparation, but not excluded to do it again soon, trying to cook cranberries for a few minutes and then switch to the mixer, perhaps because the skins a little cooked in a smooth blending. So I added the meat and continue cooking until the end. Only at the last minute I whipped gorgonzola, let stand a minute or two before Serve. Keep a few whole berries for decoration.

Verrine scented violet

60/70 oz.
20 grams of dry biscuits.
butter 200 ml.
fresh whole milk 200 ml.
cream 60 gr.
sugar 5 g = 1 sheet of gelatin

Essence of violet (violet sweets I had some) *
violet and lavender jelly *

In mixer blend the butter with finely bsicotti, split on the bottom of which you bicchiari chosen for the preparation and press well. I used a glass bit closer;)). Place in refrigerator.
Soak gelatin in water apoc.
Heat the milk and dissolve the violet sweets, or essence (or you could use the violet liqueur that I had not at hand). Add the cream and bring to a suitable temperature to dissolve the soaked gelatine and sugar. Allow to cool and pour on the bottom of the biscuits, then place back in refrigerator. To finish these
verrines I used gelatin to the petals of violet and lavender *, I received a gift, along with candy violet * and also with other spices and spepcialità English by Loly Felipe, blog Recetillasconamor . A very pretty girl, I felt fine and be really kind of mind to which I sent the chestnut flour, that she was in his country, but had pleasure of trying to use for the crepes that I published here . He suggested a recipe complex enough that I decided to simplify this way and that each of you will try to do, possibly as a replacement using the essence of rose, orange or ... or what is more your fancy!
I made yesterday on each glass a violet candy, decoration, e. .. surprise this morning melted into jelly! Okay patience, I'll volunteer for the upcoming remake, try the candied violets ..
With this post I participate in the contest "a la carte menu" of Biscottirosaetralalà

Fashiontvmidnighthot Plus

DEMOLITION OF CENTER FACING VILLA Trecentesco; SOMETHING "QUADRA"

SCANDAL IN SCANDAL

City Council will be held today in the vote to begin the plant's unique core of destruction of Ferrale.

The function of the process by which the procedure has enabled the opening of this site and the construction of this delicate eco monster in a territory even from a hydrogeological primarily agricultural in business has long object of interest of the public prosecutor.

Although it is established that the framework project, included particles that were not of their properties that were to be the buffer zone between the monster and a family of three hundred houses on one side and the other period, (but the fine arts in Florence where they were?) was made an incredible ( SIC!) obscene version of the Master Plan "driven" by then Majority Leader Alberto Formigli, a member of square, plus variant not fair (and I say, if anything, had rather paradoxically become industrial land) that allowed the construction of 30,000-square-thirty thousand .. of concrete, in an area that had already been strupr enough. Of this

and on the other taking care of the judiciary, but unfortunately the times are what they are and because of this the almighty have rushed ahead with the project and construction, now intends to start this business without the deeds of the puc: trees , mitigation, and adaptation of the road for large vehicles, and that the works planned for today were not performed.

A beautiful performance of this operation today in the city council will vote, almost certainly in favor of the premature opening of the center, of course, by the majority always complicit with all this, despite the lack of essential works, and already included in PUC. and rejected.

.

Business Sayings For 2010

gorgonzola risotto and blackberry

For this recipe I do not have a real story to tell, except maybe that among the various "goatees" of recipes cut out in several years, there was a sudden by a number of "salt & pepper" I used a lot, a double page with 6 risotto for six fruits, all cooked, tasted and rated, with grades sometimes high, sometimes not. For example I had not really liked the version with the melon, but a lot of lemon and orange ones, just ones with strawberry and raspberry, apple I was so-so.
opened the ball of risotto with fruit, so I was looking for a particular thing, which I will speak in the next post, when suddenly jump out of this idea, which I was not even compare with the archives on the web, not to see the usual parade of beautiful recipes, already made by others .. I said to myself, I'll do it for me and then we'll see.
Well, I really liked and I thought it worthy of being published. Only, I recommend it to August, as the blackberry, the blackberry nostrana, is a better car and still can be the loot of a walk in the woods with the kids;)
I've wanted to do the other day and I took a box at the supermarket, I have not looked at the price, but the origin is: "from Mexico" ... a slap to the zero-kilometer, alas.
But this summer I'll remember, I promise!

gorgonzola risotto and Blackberry

320 gr. Carnaroli
a fresh onion

vegetable broth 1 cup dry white wine
60 gr. gorgonzola dolce
100 gr. In little more
extra virgin olive oil. Fry the onion, finely chopped, toasted rice and sfurmarlo with white wine, salt and add the broth-hand man. after five or six minutes, add the crushed fruit well with a fork and continue cooking. keep some whole fruit for decoration. I have not filtered by the sow, who may prefer to do it. Keep
"wave" and when Serve, hot, I added the blue cheese in a whole slice in the center of the dish, whisk without, as they dampen the beautiful color of the dish. If you prefer creamy, it should be just as well.

Loestrin 24 Microgestin

OPEN LETTER TO MARIO RAZZANELLI


These days in Florence have circulated thousands of leaflets against TAV tunnel, Foster and a small box in the margin, the tramway. The Citizens Committee for the Trees acknowledges the opposition, always welcome, v a way of drawing the city and the city parks can not see us agree, although from our point of view of any possible destruction has already been made: the former butchery, a valuable work of the architect Felix Francolini no longer exist, as well as the beautiful old park was part of the complex. There is already a ' huge hole that has changed the pitch, with all the consequences that will follow. As well as damage to the nearby Mugnone. The damage of Line 1 of the tramway, with the destruction of the Monumental Park of the Cascine, the closure of many activities, the exorbitant costs that will never be written off. But Mario Razzanelli was also the promoter of a referendum won by ordinary citizens to save Florence and District 5. Indeed the whole party is there, the great popular protest took place in that of Viale Morgagni, in a sad morning when hundreds of residents flocked to the streets to stop the chainsaws that suddenly started the slaughter of Viale Morgagni of historic trees. The Referendum, and the commitment of his promotore.meritava therefore be supported and indeed thousands of Florentines have made possible a totally unexpected victory. But now '. He who was the former father of the referendum anti tramway, silent or even advocates the continuation of the tram lines with the same model train is off the scale that has caused so much destruction, is not contrary to pursue the elimination of the shameful history of Italy's first Avenue of Remembrance of Italy, now reduced to half of the original trees, proposed to continue the line until you reach Via Morgagni Husbands, thus also destroying all the majestic pines that give only a minimum of decoration with an increasingly bleak landscape, the famous neighborhood of "dormitory" invoked by Matulli and that really could become the District of Rifredi, a time remembered for his Medici villas and pleasant walks, but also, more recently, for a flagship of the Italian, Galileo, showing that work and beautiful scenery can be happily married.
Now the population feels abandoned. They feel abandoned thousands of Florentines who signed the street to save their neighborhood. Certainly it is not in any way attributable to the historical responsibility that Mario Razzanelli remain on the shoulders of those who, in recent years, will Florence made only faint copy of what was in the name of progress, which is just cultural regression. Mario Razzanelli certainly did not have the support of many of his colleagues who also were there and it is clear that at this point, only apparently supported the long struggle in defense of the trees of Viale Morgagni, but just as certainly as representing Mario Razzanelli man by whom the inhabitants of Rifredi expected to support a strong mark and have instead been left behind. Yet they, and they are many, those who voted in the referendum convinced that their vote would remain in history as the testimony of a Florence that was really crazy and I wanted to stop unprecedented in a decade of planning history waiting to be forgotten.

Is It Necessary To Remove Gallbladder With Polyps

Thay Style Meatballs

The meatballs empire these days around the blogosphere, thanks to MTC of our girls Genoese, and the fact that everyone, sooner or later, we approached this preparation at least one time, at least if nothing else to "get rid" that there should be some left over to throw. Or is following a particular recipe rather than another. So here is that when it comes to meatballs, we all have something to say.
Bravi Alessandro, Alessandra and Daniela, the theme fits perfectly!
I meatballs are different every time because, without some basic ingredients, some completion last-minute change to the result sometimes radically.
But this time, the MTC, my balls are from a recipe found on a delightful little book got IKEA, called "fast food" recipe that I've done a few times, not my usual without making changes, with Supreme success, I must say. Even my "schifiltosissimi" if the children fight to the last bite:)
The changes were not substantial, but only those ingredients flavor enhancers, which are sometimes hard to find just-see sauce oysters (??!) provided in the original. " In addition
was required by regulation an accompaniment, I decided to prepare in the same Pentolina where the meatballs are cooked, for "tassel" Fund. The result
overall I was satisfied because I always find it very intriguing these unusual flavors for our European palates.


Thay Style Meatballs
300 gr. cod 1 egg

already cleaned 1 / 4 red pepper 1 small onion chopped fresh

(or even a white onion) 2 heaping tablespoons breadcrumbs

Hot pepper "to taste"
1 teaspoon fresh ginger * 1 tsp coriander

** 1 / 2 teaspoon nut fish
*** 1 tablespoon lemon juice - Salt
sesame seeds


for ccompagnamento
1 can coconut milk 2 red peppers

**** 1 / 2 teaspoon curry
**** 1 tablespoon soy sauce salt


To prepare these balls I use the mixer: I put the cod into large pieces, all the ingredients mentioned above minus the sesame seeds, onion and bell pepper coarsely chopped puts them already.
With wet hands, shape the pieces the size of a walnut crushed sesame them step in and put them to cook in a nonstick pan with a little oil on the bottom, put the lid.
cooked, put the meatballs on a absorbent paper and keep warm with a sheet of aluminum, while I do the peppers. In the same pan, heat a little oil and cook the peppers add the curry powder and soy sauce. I left them al dente. Serve just before I added the coconut milk, to tie it all together. Since time is just peeling the peppers before using them, are more digestible. And now I turn to
asterisks: someone (see my friend Cinzia V.) sees them as an ingredient in "difficult". I state that as a lover of exotic tastes, in the time I made a small box with spices found here and there, though: *
all'Esselunga I take fresh ginger cut into chunks and freeze for about half inch, which is the dose normally required in a recipe.
** coriander powder can be found in shops and stuff BIO macrobiotic
*** prepared for the fish stock, I find it below the counter Esselunga fish, it is a kind of paste that remembers everything and around the nut, is soft and then you can also use it to flavor your dishes with fish, or a tomato sauce that has a different taste .. ****
both all'Esselunga always, on the shelf of things ethnic. The cream can replace the coconut milk.

With this recipe to take part 'of MTC in February - The Swedish meatballs


and the contest Valerio - cuisine as you've never seen

Play With The Word Gold

"Being o. .. not" Imitating

... This is the dilemma. But I made my choice I: Be!
Someone rightly say "TSE, 'N word!"
And not a word you could explain what it means and that is why I welcome the theme of the contest of Helen, Edo ergo sum! and use it to shorten the answer: a recipe that represents me, I have it!
One of those very old date, which in other times I did my , modify it a little, just as much because they better reflect, whereas rose many years and I too am a little changed!
This is my good old potato soufflé, which on this occasion I have revisited and improved.
I added some ingredients to the basic ones, I made one or two replacements and I put a bit of color, because the move the same thing, in fact, it occurred to me: the base made from potatoes, has been enriched with of Jerusalem artichokes, a much more refined taste, for life within us brings its innovations, sometimes joyful and sometimes painful, and when they finally come to join us, their particularity makes us stronger, full and rich in , unique. When years ago we put
cheese, I chose the mozzarella, I was young and unaware, but today I choose the smoked cheese, I find it has more personality ... and I prefer smoked, because the taste of the dense smoke has in it a hint of strength. The ham has remained so, I find it a classic "comfort", it gives you that confidence that you feel happy on the move ...
and a hint of color, you do not find that there is also good? A nice red. Remember the love that his presence alone is enough to bring a smile even in difficult times. In my life there's a lot!
Last but not least, now that I grew up, which are large, the sacred fire of 'Essence is felt, then on my plate there is also good herb, because knowing how to use, in food as in life, they make things more sparkling and special ...
And here's the latest version of my soufflé potatoes.
I think represent me well, because today is how I feel: solid, simple limits of the rustic, but with all that research, a bit 'of the smoke that made my difficult path, but I also made very strong, with a touch of joy that allows me to "be" in the joys and difficulties ...
... and toast with Shakespeare!




































soufflé potatoes
New Style

300 gr.
potatoes 200 gr. Jerusalem artichokes

3 slices ham 50 gr.
smoked 4 or 5 sun-dried tomatoes 1 egg

fresh thyme to taste
some grated parmesan
salt, pepper
Steaming potatoes and Jerusalem artichokes, peeled and chopped potatoes, except two, to be left whole. Still hot, mash with a fork, except for two whole potatoes that are sliced.
crushed Place the mixture on the bottom of a baking tray lined with baking paper, lay out on a chopped mixture of smoked cheese, ham, tomatoes and thyme. Cover with a layer of sliced \u200b\u200bpotatoes neatly made, pour the beaten egg and a sprinkling of Parmesan or pecorino.
Bake at 180 gr. ventilated for 25 minutes.







With this dish I participate in the contest Elena Elena's Cooking Blog - Edo ergo sum!


and context of the blog Imma Sweets galore! - Everything in Cocotte

How To Start A Compere

"someone" in the heart

















few months ago I saw a cake, browsing in the wonderful work of Eleanor His blog butter and honey , namely this, which I had placed on his head and that, whenever I saw the kiwy the supermarket, became more and more flashing.
is not the kind of cake that I learned to do, to be honest I had only made an attempt years ago, because at the nose ritevevo laborious preparation. So faced with some photos, the desire to stop at the goodies, while the awe of approaching a job made me run away on several fronts.
But you know, when cooking because it is greedy, sooner or later you like a cat, you put a paw out, you try to move something and you are to see what happens.
Meanwhile, Eleanor has also published this , which has the same ingredients, except for the top finish.
And so it was that, having taken the ingredients for the first version, but having "stalled" over due, they have made kiwy mature and white chocolate was discovered by the "rat house" that have done away with everything, so what came out My version is with great satisfaction ... "dad and his little mouse," which the Hanoi brushed in a nanosecond.
must be said that, if you wish, you can break the work at various times. The sponge can be prepared a day or two before and kept in an airtight plastic container because it is not too dry. The fruit compote (in fact you can choose different fruits such as strawberries or berries ...) is preserved as well for a few days in the refrigerator, provided you add the gelatin only at the time of composing the cake.
Then the assembly itself takes only half an hour of total work, to do with a few hours in advance to let even the freezer do its part.

kiwy cake with lemon mousse


sponge

3 eggs 120 gr.
flour 120 gr.

sugar lemon zest 1 / 4 teaspoon baking powder 1 pinch of salt



Mousse 350 gr. lemon yogurt
400 gr. cream pillar
100 gr.
sugar 2 sheets gelatine 5 gr.
60 gr.
sugar for finishing
kiwy 3 (or other fruit of your choice)
100 gr.
sugar 50 gr. lemon juice 1 sheet gelatin
5 gr.

Prepare the sponge by placing it in the mixer all the ingredients and bake the cake for about 25 min. Or you can use a sponge ready ... rather than doing the cake, do it with the industrial base.
Prepare the compost cooking the fruit with sugar and lemon juice, wipe the blender and dissolve the gelatin sheet soaked while fruit is still warm.
Soak the gelatin in a little water for the mousse, then heat the water so that the sheets melt. In a large bowl, combine yogurt and sugar, beating lightly with a whisk, add the dissolved gelatin and, finally, add the whipped cream until stiff steadfast, moving and turning the whip in slow motion.

When assembling the cake, I prepared a wet lemon diluted in water and sugar, because I liked the idea of \u200b\u200bdamping the stringy typical of sponge cake. In a tin roof, put the sponge on which the spatula and then put the mousse in the fridge for a few hours.











First spatula compote kiwy I put the cake in the freezer an hour.
When preparing for a dinner, I think you can keep in freezer up to one hour before serving, cold just make more body mousse.

What Is Shoulder Pain Like In Ectopic Pregnancy

behind this post is a little story of mine, which dates back to when I was less than seven years in first grade and, rummaging in the pantry for mother found a box prepared for muffins.
Taking the craving, I begged my mother to let them cook. I still remember the box, a green water, with a small writing at the bottom that said "instructions on the back" (at the back?!) And I wondered what it meant, because it was clear that ssi were behind.
That was my first time in the kitchen and, of course, I carry with me in the heart of this special memory.
Since then I put the finger in many other times, still a child. For example I could make a capatanta the teacher, who invited me in third grade to make a cake to her house! A beautiful cakes with raisins. Cooking
I liked it so much that, in the fourth grade, I decided that I would grow up to cook.
At the end of eighth grade, taken from the "holy fire", I prepared all the documents necessary for registration and, with my mom went to the Hotel School, which at the time was present only in the province of Bergamo in San Pellegrino. It 'pretty far from where we live, we had to remain on throughout the week and during the holidays was expected to take part in compulsory internship of two months, even far away, to acquire practical ...
Well, after bringing all papers to the school and you have confirmed your subscription, the mother began to think that with this choice I would have taken flight, so to speak, I began a life which, according to her, would take me permanently away from home so she would have lost a precious help.
As I said, I have three younger brothers to me, my presence in the house was very helpful ... and we believe you, even then cook some things better than you;;), however, that few in his preparations (we Bergamo little fantasy ...) was still good.
He tried in every way to dissuade me from my choice, he insisted so much, crying and begging, which finally gave up.
I folded up a technical school, where, however, I found an environment that is congenial to me and I continued on that road. In fact, the work I do not still have betrayed what was then still a last resort. But
the passion for cooking has never passed, the desire to know the material and pull the flavor is always there, every time I go to the grocery store.
All this is in my heart. Sometimes-many times-I wondered what I would be today if I could do what he then had in mind. There is no answer to this question, there is only one eye, every time is a small tear. That
heart began to beat for the kitchen, I wanted to remember him making muffins for my first time with my now-proven recipe. And as in the famous green box was also prepared for a creamy sauce, I made an "egg custard, in a total of three minutes and I have reproduced exactly As for my first muffins, the only difference in etching: a heart-shaped, with wings, just like then.

PS: at the suggestion of Sar @ "knead dough", adhere to the beautiful setting of Paring
and attach the photo of the recipe that I have perfected over the years, by which the miffins are very soft and very fragrant. The cream, as I said, was only added because the post he wanted to return to the memory of the recipe, where it was expected, but normally do not put.











Muffins
280 gr.
flour 120 gr.
white sugar 1 pot yoghurt

3 eggs 60 gr. soft butter 1 packet yeast

4 drops lemon essence
(or grated rind)



Pastry Cream

1 tablespoon sugar 1 egg yolk (very full)
Cucchiari cornstarch 1 (very full) 1 cup
warm milk

For muffins, go to the mixer and all liquid ingredients. Only after they are mixed well, add the flour, sugar and yeast. Spread in baking cups and bake at 160 ° ventilation for 18-20 min.
For the cream in a saucepan, beat with a whisk the egg yolks and sugar, with lemon, then add cornstarch and beat well. Proceed with embedding the milk to very small doses, up to completion. Place on fire very slight, while whipping until it thickens. Just three minutes or so.
the cooking and cooling of muffins and cream, go to the pits on the surface of the muffins, fill with a little cream. The removed portion of dough can be re-placed above the cream. I cut the long hearts and I put them as you see in the picture.

Breast Size Comparison Image

Night Shift (PROJECTS wrong); ALWAYS IN FLORENCE!

administration has changed yet (they say) and yet has changed the Mayor, and yet the people have changed (many have moved to other municipalities, others are trying unsuccessfully to sell the house), but here we are, Plate with the useless tunnel, even with the tramway, with the tram (even now I have 5!) give us that instead of public transport which we all badly needed, there imbottiglierà in yards, before or even after, cutting sections in the city impenetrable to each other, a concept that smacks of old tram Soviet regime. Despite the victory of the referendum of the citizens who have rejected against all expectations and forecasts. Although in the meantime the European Commission itself has described the new guidelines that for years no longer see the tram system, and invasive species as obsolete as my choice for Florence, as the ideal solution, but rather encourages and supports an integrated system that promotes co-modality of the various individual and collective means of transport (Green Paper the Commission of European Communities, 2007) THIS tramway system that invades the entire road, blocking all roads to prevent completely. Certainly it is established that around on public transport should not be a compulsion but a choice spontaneous facilitated by the fact that should cost less, be more efficient, make the city more livable and less polluted. Also a pity that in the aftermath of its measures for the abatement of particulate matter, PM10 and smaller, more lethal, the administration is preparing to Florence to dust off old saws (also never abandoned) to cut their own unique powerful filters against particulate pollution, the trees of 50, -60 years, the historic ones such as the Viale Morgagni, those who could provide oxygen for another century in the historical park of the former abattoir, now destroyed due to TAV, pity that the "green" Florence has sacrificed a site of importance Community was a natural oasis (SIC AREA Ponds Plans Fiorentina) to make way for a horrific sequence of buildings (non-commissioned officers school) so bad that made the already strong negative impact with the view of almost Novoli a beneficial medicine. That immediately sticks in your throat as they pass in front of the courthouse.

Welcome to RENZI-FI or you visitors, but we warn you: you lose all hope ye who enter here because maybe you will not get out dall'ingorgo and the chaos that these choices will result in a wicked city that is dying in 'general indifference. Citizens for Trees

Restore Hacked 3 Dongle

wings pesto season: red radicchio























Another pesto. A few posts from the previous pitch, however I decided to share this simple preparation, because that is really worth.
I picked up the suggestion of Ylenia, I read that in our last meeting and told me how he manages to make basil pesto using the Thermomix, which have never been able to do. Or rather, I did, yes, getting something so grainy and fragmented that I'm not telling ...
And then he asks me if I've never prepared red chicory. "Radicchio red?" I say. Yes .. and I am curious as hell.
Go well, I think, I try it, however I like the pesto and then the radicchio is in season, what I like even more. I noted his dose, but then at home I made my ramblings on the subject. Instead I put the pine nuts, parmesan cheese instead of just I added a piece of cheese. The result amazed me. My husband just tasted the first forkful of pasta (it's so tight that never asks before sampling, and eat enough, then if necessary, is an expression), I said just tried it, just surprised me with the air is the raising of eyebrows and a simple "... buonoo! what is it? "
I can assure you - who knows him knows what I mean-that a sentence like, by someone like him is a lot.
So, dear Ylenia, thanks for your suggestion, forgive my arrangement and also that she did not bimby with ... and really compliments, I liked strategic!
Today I made a paste using a package left from Christmas presents, "brussiani" of dried pasta without egg. Super good;)



Pesto radicchio

180 gr. radicchio
50 gr.
nuts 30 gr.
grated Parmesan cheese 20 gr. pecorino cheese grated oil
quite a few 'rooms at the discretion

Navigate to sound nuts to reduce them to flour. Take them out, put the crushed leaves of radicchio and a blender and grind to paste. Then put it all together in a blender (walnuts, radicchio and both cheeses) and velvety adding oil. Finally the salt.

I have put it, to preserve, in a former glass-of-chocolate spread that has an airtight cap really suitable for this purpose. It keeps covered with a little olive oil. But Yleina says he keeps dozens of jars in the freezer.

Trimming The Beardline

cream of Jerusalem artichokes with zucchini and barley






















It 's true, I took the spawning of Jerusalem artichokes. At every turn, recipes with this ingredient. I will not be exaggerating? The fact is that I find it intriguing too, besides the fact that is sold packed in containers weighing about a kilo, that amount is exhausted only on several occasions -. laws "in most recipes. Unless
then spending the next purchase of the ...
Until I stuferò, I decided to use it alternately with the potatoes. So now I'm experimenting with various preparations, even the most simple, alongside the potatoes. This simple cream
where they lead the way for the zucchini, slightly aromatic flavor that brings the Jerusalem artichoke is really good. With the intention to propose it as unusual, I've added the crispy bacon and my "nuggets" that I wanted to try the pecorino cheese, but with Parmesan are unsurpassed.

barley cream with zucchini
and Jerusalem artichokes
for 4 or 5 servings


1 shallot 2 medium zucchini
200 gr.
potatoes 200 gr.
Jerusalem artichokes 150 gr. barley
extra virgin olive oil salt and pepper


diced pancetta
a handful parmesan



Sauté the minced shallot in a little oil, add the vegetables cut into pieces (potatoes and Jerusalem artichokes are peeled), simmer for a while and cover with water warm broth or if you have not already.
I have prepared this cream using a pressure cooker and I used a basket (that of bimby) with barley to be cooked by placing it in the middle of the pan, between the broth and vegetables. I closed the lid and calculated 10 min. from the whistle.
cooked, I put the pan just removed by fire, under a trickle of cold water, to shorten the opening time of the pressure lid.
So I removed the basket with barley, with the immersion blender I have velvety good vegetables and salt. Finally I added the barley.
Serve When I added the bacon in nonstick pan until passed croccatura. Also in non-stick pan, I made the "nuggets", mounds of cheese to melt, which then cools crispy.
With this recipe I participate in the contest Minù "If soup is not wet bread".