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