Gay Men Groping Other Men

Driving Quiz and recipes

Today at lunch in a lasagna with pesto, a treat / roll with mushrooms and discussions on what we should jam in the Sacher (raspberry or apricot?) Spoke of license exams (there was Domenico's daughter who has remade 's test 2 times: D).

I advised the girl a very interesting and helpful site where users have the opportunity to practice completing the new quiz license as per regulations 2011.

Try! :-)

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Cream of spiced lentils and potatoes

There is something irresistible in spices, which attracts me. At the supermarket, grocery, market or in souvenir shops before I find myself numb to the shelf of spices.

have that little bit extra that makes it personal and special because each recipe tickle the taste and smell.
Think of the sauce and immediately feel the scent of nutmeg or baked apples and cinnamon flavor to them. If I open a jar of cloves and close my eyes I seem to smell the "prupate" a spicy bun typical of the Gargano.

This cream potatoes and lentils has instead scent away, almost mysterious. Excellent to deal with, at least with fantasy, in these cold days of late winter.

{Cream spiced potatoes and lentils}

Serves 2-3 people

100g red lentils 400g potatoes

2 cloves garlic, minced

a teaspoon of cumin seeds

a knob of butter or margarine

a pinch of ground pepper

a pinch of Turmeric

a pinch of fresh mint or powdered

1 liter of water or low-salt vegetable broth

salt

Clean and peel the potatoes then cut them into pieces.

Sauté the garlic in the butter, add the cumin and chilli and stir for a couple of minutes. Add the lentils, potatoes and cover with water or broth. When boiling add a pinch of turmeric, around the tip of a spoon, mix well and adjust salt and then cook over low heat for 30 minutes or until the lentils will be tender. Before removing from fire crush potatoes with a wooden spoon to make it more creamy, sprinkle with a little 'mint and possibly add salt to your taste. Serve immediately accompanied perhaps with Pita bread type.

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Muesli Sesame Pudding

In the kitchen are addicted to do-it-yourself. Vanilla sugar? Done. Dried herbs? Made. Fresh pasta? Made (but you better not show around my attempts to orecchiette ...). Yeast? Done, nurtured and cared for. Yogurt? I've tried it (do not add much). At least for once I tried to make everything. Will because as a child I was an incurable curious, those who dismantle the Ciccio Bello just to see how it works, what is done. The same curiosity drove me into the kitchen, even then, a flood of questions adults. "How does the juice, grandma?" "How come the polenta is cooked in that pot?". And 'why I sometimes speak of experiments in my kitchen. Of course, there is also the question of "know what you eat." If you prepare yourself whatever you sure the products used and the lack of allergens or preservatives. Experiment, then, is a way to travel with the imagination. The crispness of breakfast muesli reminds me of summer holidays in South Tyrol, where there is, in my opinion, a becomes exceptionally delicious muesli together with fresh yogurt. Again, this fits well with muesli yoghurt or milk, but it is also irresistible to nibble as a snack with a taste similar to that of crunchy sesame seeds.

} {Muesli Sesame

270g oatmeal

90g sesame seeds

90g cornflakes 90g

bran sticks

6 tablespoons wildflower honey fluid

6 tablespoons melted butter

Heat oven to 170 °

Crumble with hands, roughly, corn flakes and bran sticks.

In a bowl, mix cereals, sesame seeds, butter and honey. Better to do this by hand. The crumbs are lightly greased, but not too wet.

Spread the mixture in a thin layer on a baking sheet and bake.

After 10 minutes remove from oven and stir with a wooden spoon. Bake for 10 minutes then remove from the oven and wait the mixture to cool for at least 9-10 minutes and stir one last time, breaking the lock of soft grains that formed during cooking.

If you want the most compact nuggets of muesli try adding 1 tablespoon of honey mixture.

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Donuts

Luna Park Experience

Here I am with a new post and a new adventure ...

I spent part of Sunday morning the mixture and then after lunch the house (of grandmother) has turned into an amusement park.

Who does not love the smell of hot pancakes covered in sugar? It 's like children again ...

I would not go on too long, since the steps are many and long preparation time.

Result: very pleased! I have been your delight young and old.

A shower of hot donuts ... tasted just some other excellent ready the next day slightly warm custard filled.

doses of the original recipe calls for 7 eggs (I would advise you to use 6 - Ongoing evaluation by the consistency of which should be soft but not sticky).

Ingredients - for about 12 people - 600g of flour from 00 to 150 grams of sugar - 30g fresh yeast - 100g butter - 6 medium eggs - an untreated lemon - a hint of vanilla - flour Roll out the dough - a pinch of salt - oil for frying (I recommend a light oil for frying)

1) Dissolve 30g of yeast in 50 ml of warm water at about 28 °. Mix the yeast with 100 grams of flour and 5 grams of sugar (about 1 teaspoon). The skiing your first dough rise for 20 minutes.

2) after 20 minutes, add the remaining flour (500 grams) a pinch of salt, vanilla, lemon zest and eggs one at a time. Begin kneading. Knead the dough very strongly: pulling helping with the palm of your hand. Roll out the dough and then add your first mixture in the center already risen. Everything still worked. Now flatten the dough and place yourself in the center pieces of butter at room temperature (the butter should be already very smooth). Knead until dough is completely smooth. Let your dough on a floured work surface. cover with a damp cloth and let rise for at least 30 minutes.

3) Take your dough and knead lightly, create a large vein and removed many pieces of dough, weighing about 30 grams each. Roll each piece of dough between your hands, thereby setting the ball. Place them well spaced on a wooden board covered with a floured cloth. Mash lightly and let stand for 30 minutes.

4) Put plenty of oil (including 1 liter if necessary) in a pan with high sides (I used a wok that is my partner for the mixed fried!). The oil temperature should be high, even try to keep it low. Dipped about 3 donuts at a time taking down the party before it was resting on the canvas. When they are well puffy and golden turn them and cook the other side. Drain and still warm sprinkle with remaining sugar.

The optimal result: Mr donuts each shall retain a clearer line in the center.

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light pea pancakes with yeast

I miss the smell pod of peas. Shelling these nuggets from their green pods is an operation that I do not mind at all. Sink your finger in the pod, let them fall into the bowl and still taste them raw is a pleasure that I am concerned every spring. A few seasons ago I started this ritual even my boyfriend. To cook the "usual" stew brought to his home a bag of fresh peas, shelled in the afternoon, hard and soft and bright green. As he lies in the pot I took a couple and took them to his mouth. He was not surprised - he says I eat more raw vegetables a kid - but he felt intrigued and I appreciate it very much. Since then, the first peas of spring are well worth a dinner for two. Pending the smells and the feelings come back here is a recipe for light light. With fresh peas will have a completely different taste, I know.

light pea} {Pudding Serves 4

500g peas 1 egg and 2 egg whites
50g grated parmesan cheese 40g breadcrumbs
pg + more for the molds
200g light cream cheese (like Philadelphia Light or similar)
grass onion to taste with salt and pepper

a knob of butter to grease the molds
a small white onion
a glass of vegetable broth, low sodium
ceramic molds (like those from soufflé )


chop the onion. In a non-stick frying pan to "fry" the onion with a little water. Add the peas and cover with a low-salt broth and cook for 10 minutes. If necessary, add more broth to keep them dry too. Drain the peas, save the remaining broth and cool them.
Mix in a bowl the cream cheese, grated, bread crumbs and chives and eggs. Add the peas and salt and pepper. If the mixture is too thick, dilute with a teaspoon or two of broth.
Butter the molds and cover with breadcrumbs.
Place the mixture into the molds and bake in preheated oven for 30 minutes at 180 degrees.

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1 October yeast living with my mother. At first it was not an easy relationship, I admit. In his first hours of life the yeast does not grow while I decided to feed it carefully and anxiously watched his progress. After about a month now is the time of his / my first sourdough bread, was a fairly successful attempt so much that I tried to experiment with the panettone. I have established a good relationship with him but he betrayed miserably the first attempt to panettone has not risen as expected and I blind confidence in his ability to be proven, I tried to justify it by blaming the cold. The second attempt at a cake came out even worse because, apparently, the yeast is touchy and does not go very well with margarine. By the third attempt to panettone, well, I granted the addition of clarified butter, but not deigned to grow that much. At the end of December I looked askance at my yeast, thinking "you want to challenge me? And I'll turn into pizza." In fact, with the pizza dough does well (weather permitting will post the recipe sooner or later) and our relationship is back to be peaceful so I tried to use it in a fresh preparation. The result of the experiment are soft and fragrant pancakes. It 's almost managed to make amends for the cake, at least for the first attempt.

Pancake with yeast} {

Serves 4 persons, about 14-15 pancakes

140gr flour 140gr 00

yeast mother

140ml warm milk

2 tablespoons granulated sugar

3 tablespoons softened butter + butter for the pan more

1 medium egg

a pinch of salt

1 teaspoon baking powder

1 / 2 teaspoon baking soda

jam or honey or maple syrup to serve pancake

the night before.

Heat milk, pour into a bowl and break up into the sugar and yeast. Add 70g of flour, stir well, cover with plastic wrap and let stand overnight.

the following morning.

Mix butter with the egg and add to yeast. Sift the remaining flour with baking soda, baking powder and salt and add to mixture. Mix well and let stand for 5-10 minutes. The batter should be soft and creamy and not too runny.

Meanwhile grease a pan with a bit of butter, add half a ladle of batter for each pancake. Cook a few minutes per side. Further grease the pan if needed.

Serve the warm pancakes topped with warm honey or some other condiment of your choice.

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Tuna Tartare & Julienne Cabbage with Raspberries Dark Heart

... I apologize if we have not yet found the time to devote to a new post, but our last weekend, like every weekend, it was very intense.

Saturday morning is not, however, missed the trip to the market.

Heaven was crystal clear and the sun hot.

I love walking to the market, especially among the colorful stalls of flowers, fruits and vegetables ...

Dinner held Saturday evening in honor of a special birthday to celebrate (Aunt Mary) provided a menu of fish for which I have particularly focused in front of plenty of quality fish .. . shellfish ... crustaceans of all kinds ... I made risky choices (and not very cheap ... but the occasion was special) but the result was impressive. Except for the sea snails ... that apart from a lot of laughs ... we were not at all satisfied!

Today I propose a click on a taste of raw red tuna, lightly marinated with a Cabbage julienne vegetables purchased at a banquet: a combination of fresh raw fish, which reminds us of the sea and the summer and a vegetable definitely still winter.

Serves 4 - Ingredients

A Slices of red tuna

few leaves of cabbage white

Extra Virgin Olive Oil Toscano

1 Lime Soy Sauce

salt and pepper

Prepare the marinade in two separate bowls. For the first marinade, place the oil (about 3 tablespoons) in a glass, add a pinch of salt and freshly ground pepper. Mix well. In a second shot always put 3 tablespoons of oil, few drops of soy sauce and lime. A pinch of salt. Mix well.

.. Finely chop finely a few leaves of cabbage. Season with the first oil-based marinade with salt and pepper. Cut the fillet give very small bluefin tuna in small cubes and toss with the marinade of lime and soy oil. Serve by placing julienne of cabbage and above the tuna tartare. Decorate with thin slices of lime.

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Krumiri corn

More than a biscuit is an urban legend. Try the recipe for Krumiri: 95% of the recipes will show the ingredients the corn flour. And I speak not only of the recipes found on the Internet but also recipes of a certain weight (in all senses). For example: "The modern baker and confectioner. Comprehensive collection of recipes for all kinds of biscuits, cakes, pastries to baking powder, etc.." * by Giuseppe Ciocca, 1927 Publisher: Pearson Education, Inc.. On page 24 reads:

Krumiri

wheat flour ................. 3.000 kg

corn flour ....... .............. "3.500

Sugar fat ................" 3.200

Eggs ................... .............. N. 16

vanilla perfume

Ammonia gr. 20 or baking powder in proportion.

In other words: wheat flour, corn flour (or corn melia in Piedmontese dialect - see wikipedia ) etc ... And if
I Said a book so you have to trust, you can not shrug mica and answer, "Mr. Book, is a long time that I do not eat a Krumiri but I seem to remember that this dough is much less corn and yeast." But we are mad? It may respond thundering down from his experience: "Little girl, I teach the art of pastry before your parents were born." You understand well that the only sensible thing to do was roll up your sleeves, arm yourself with the syringe and try this cake recipe ... only to discover, after an afternoon of epic struggle with that syringe, which really in the original recipe of the Krumiri Casalmonferrato is not corn flour.

"The dough Krumiri is made entirely from sugar, eggs, butter, flour and vanilla.

The feature is not true Krumiri contain water only eggs and butter to soften the dough and give the cookie smell wonderful. "

(source: http://www.krumirirossi. com / eng / ricetta.htm )

wonder why so much difference with the original dough and other recipes. It 's weird but it is not the only sweet became famous in its original form and not remember, for example, nice post (parentesiculinaria ) on the Vero Plumcake research.
mysteries of the kitchen ... now the omelet, oops, the mixture was then made for tea I have tasted this variation Krumiri corn. They have a sandy texture, and very reminiscent of Danish butter cookies. The typical shape of handlebar / mustache-of-Vittorio-Emanuele-II and is also typical of the lines on the surface Krumiri.

Krumiri {corn}

type biscuit crumbly

Method of mixing: one step

dose for about 40 biscuits

280g butter 280g

fine cornmeal

200g flour 160g 00

sugar

3 medium eggs at room temperature

Mix the flour with a whisk, add sugar and cold butter cut into small pieces. Mix until the mixture is similar to wet sand and add the eggs one at a time.

Let stand in refrigerator for several hours preferably over night.

Take a bit 'made up of a syringe and place in pastry with the hole, creating a star off of sticks about 10cm. Alternatively, to scratch the surface of the biscuit with a fork.

Bake for 18-20 minutes in oven preheated to 200 degrees.

Allow to cool completely before serving.

Also if one can resist freshly baked cookies.

* Note: The book is available free online at the AcademiaBarilla, just a simple registration.

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Yesterday afternoon the little Sofia was awakened from sleep the afternoon with a delicious smell in the air ...
of biscuits in the kitchen when she got her big green eyes are lit in the hearts and hearts to see so many cookie on the table ...
was being a true creative laboratory. His hands have been caught a little heart ...
Andrea and I were to work ... made the pastry ... lying ... we played with shapes ... ... and colored sugar paste is the result!

Happy St. Valentine's Day!

Happy Valentine's Day!

I do not want to disappoint but the more 'great and I would like to leave even a recipe for a sweet tete à tete

Heart Fondant with Raspberry

Melt 100 gr. with 100 grams of dark chocolate. of butter in a double boiler. In a bowl beat 2 eggs with 80 gr. sugar until light and creamy soft, add 30 gr. 00 sifted flour and mix gently.
Combine the chocolate and butter and mix well together. Put the mixture into 4 / 5 buttered molds (aluminum ones can go very well) and add 4 fresh raspberries in the center of each cake. With the help of a toothpick trying to make them fall toward the center of the pie.
Bake at 160 degrees for about 10 minutes. As soon as you will see that the surface of the cakes begin to dry, you can remove them from the oven. Remove from the oven ...
compose the dish with some fresh raspberries and powdered sugar.

Melt 100 gr. with 100 grams of dark chocolate. of butter in a double boiler. In a bowl beat 2 eggs with 80 gr. sugar until light and creamy soft, add 30 gr. 00 sifted flour and mix gently.
Combine the chocolate and butter and mix well together. Put the mixture into 4 / 5 buttered molds (aluminum ones can go very well) and add 4 fresh raspberries in the center of each cake. With the help of a toothpick trying to make them fall toward the center of the pie.
Bake at 160 degrees for about 10 minutes. As soon as you will see that the surface of the cakes begin to dry, you can remove them from the oven. Remove from the oven ...
compose the dish with some fresh raspberries and powdered sugar.

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La Baguette

{Small guide, error-proof, to knead and bake a baguette in a few easy steps}

I do not claim to teach ' art of bread baking, there are excellent books on the subject and excellent blog. Just to mention a book "Bread and sweet stuff " Simili is a must. Read it and, in less than no time, you will find the pantry full of flour, the sleeves rolled up and ready a jar of yeast in front of you. The bread, the fragrance, its forms, use different flours and understand: everything This fascinates me and sometimes scares me. The perfect example is the Baguette. Looking thought "how can you be so rubbery, always fragrant (if it is a good baguette), with that perfect shape?" , and I became convinced that it is a self-bread impossible to replicate at home. "No, I would never be able." Then I open the book by Wayne Gisslen here and there a recipe that seems to just wink at me. So let's try!

{} Baguette Serves four

1kg flour 00

20g salt 25g fresh yeast 600ml lukewarm water


A large bowl A rolling pin Other
flour the work surface.

In the bowl crumble the levitated, pour the warm water and dissolve.
Add 600g of flour, stirring by hand with a clockwise movement.
Add the salt, others about 100g of flour or enough to remove the dough from the sides of the bowl.

Put remaining flour on a pastry board or table and knead with movements determined but without excessive force, until a soft ball and humid.

If the dough is too sticky, it means that we need a pinch of flour more. If the surface is a mesh with small openings means that it needs a drop of water in più.Tutto this depends on the flour, depending on the humidity as well, will need more or less moisture. At first it seems difficult to have to guess a chemical combination, then you go quietly to the eye.

Let the dough rest for at least ten minutes. Divide into four parts, each part and knead briefly then roll it out with a rolling pin into a long oval, remembering to flour the work surface does not stick to the dough.

Fold the dough from the longer form a cylinder, the final fold must be at the bottom. Slit
cuts on the transverse surface and let rise for one hour.
The rising time depends on the temperature of the environment, I advise you not to let it rise too much or you will lose the shape of Baguette.

Preheat the oven to 250 degrees. Boil water in a saucepan and then pour into a small dish to put in the oven to create steam.
Cook for about 20 minutes.

Et voila, the baguette is ready.

Inspiration Professional Baking

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Sicilian Bread and Sesame Milk

Achille My great grandfather was a baker.

I deeply believe that genetically there is a link between the professions of our ancestors and our own current passion.

will not be a case. Unfortunately, today the tradition goes out, but I try to keep it alive by continuing to experiment.

Let me give you a hint at more to make fish soup (proposed in the previous post: "... Dreaming Zarzuela Formentera") even more tasty.

doses foundation for the implementation of this bread is very simple and require no special precautions:

Manitoba Flour 500 gr.

Farina 00 300 gr.

wheat flour 200 gr.

Brewer's yeast - a cube of 25/30 oz.

Milk 250 ml.

Water - just enough to mix the flour

salt 20 gr.

sesame seeds

Extra Virgin Olive Oil

egg yolk

Melt cube of yeast in 250ml of warm milk. Wait a few minutes until the yeast is not completely dissolved.

Mix the flour and put them on the work surface. Add the salt, then milk (yeast). Begin kneading. Add enough water until you get a smooth paste and two tablespoons of extra virgin olive oil. Work longer.

Engrave the dough made with the blade of a knife and make a cross. Let the dough rest for a long time (at least 2 hours), covered with a damp cloth.

After the rising phase, divide the dough into two parts and create the shapes you want to give the bread: I made a round and I have a somewhat 'more elongated. Brush with the egg yolk slightly beaten. Slit with a knife the surface of the bread making cuts and following the form of bread. Then sprinkle with sesame seeds. let rise again for 1 Oretta . Bake at 160 degrees for about 25/30minuti.

Check often that the bread does not get too dark, adjust heat and time for your oven.

Cool bread. Cut into slices and place it where you want to make it crispy under the grill for a few minutes.

Excellent to serve with the soup and fish if you like garlic or light perfume with a little oil.

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Zarzuela ... Dreaming ... Formentera

I know, maybe it's too early to tell, but ... I want to sea.

This morning frost still covered fields and this evening the fog has accompanied me to the door. Perhaps that is why I feel the desire to see the sea ... the white lighthouse in the distance ... the sand between your toes ...

Travelling with the fantasy does not involve major complications.

If I could close eyes ... and here we are, again in Formentera:

our restaurant by the sea, a sky full of stars, face to face and a tasty fish soup: our Zarzuela.

How smell the sea at home.

Ingredients for 2 people (even if the doses are abundant)

1 liter fish soup (ask your fishmonger to trust everything you need to create a comic strip and add a fragrant white onion, celery, carrot, tomato, thyme and cilantro)

1 white onion

1 carrot

3 ripe tomatoes

1 red pepper ½ leek

2 clove garlic 1 sprig of parsley

1 bay leaf 1

saffron powder

20g shelled and peeled almonds

paprika powder

flour to taste with salt and pepper - extra virgin olive oil white wine

qb

Fish:

2 filets of monkfish or anglerfish

2 fillets of grouper or cod

400 g calamari rings already cleaned

400 gr. clam

400 gr. mussels prawns 2

First, prepare the fish stock and cook.

then dedicate yourself to the preparation of the fish: Place the clams in cold water and salt water and change it a few times with an interval about 20 minutes. In this way, the clams will release the sand. Put them after they were rinsed in a pot with a little olive oil, parsley, whole garlic clove and a little white wine to perfume. Let them open. Remove most of the shells and put aside the shellfish.

the same method with mussels, first you have clean running water and to which you have removed the string. You can set aside some shells to decorate the pot. Flour, salt and pepper the fish fillets in a pan and toss lightly with olive oil for a few minutes.

Clean squid and cut it into large pieces.

After preparing the fish stock, you blanch the tomatoes in water, place them in a bowl with ice and cold water, peel and remove seeds. Cut it into pieces. Clean the carrot, white onion, leek and red pepper and cut it all into thin slices. Put the vegetables in a cast iron pan if possible with a few tablespoons of oil. Add the bay leaf engraved, the whole garlic clove and cook for a few minutes, adding broth. Remove the bay leaf and garlic from the pan and then with the help of a blender puree all the vegetables in cream and reduce.

In a mortar or a small blender, blend the almonds, saffron and paprika (the dose of paprika will be adjusted according to your taste).

Then add this mixture to the cream of aromatic vegetables. Now and in the following order will be brought to the fish in the soup kitchen: first squid, then the clams and mussels. Add more broth and cook for 20 minutes.

then integrated to the soup fish fillets (grouper, monkfish) and cook for another 10-15 minutes. Cook the prawns on a plate, add salt and pepper.

Final touch-add shrimp. Cook for a few minutes.

Serve the soup with croutons gratings (to taste flavored with garlic).

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Mini Oreo Cheesecake and a prize

There are two schools of thought on the proper way to eat an Oreo: the first, the purist, says that the taste of that cookie explodes only biting in its complete form, the second school of thought prefers to deconstruct ( as they say in haute cuisine) biscuit, opening it and beginning to taste the cream to pass at the end the parties crisp flavor.

For my part I have an open mind, step from one to another depending on the time. When I saw this recipe I ran quickly to hide the scale and take the muffin mold.

The idea comes from Cupcake Martha Stewart. I have a weakness for its gourmet sweets, although every time I have to convert the quantities of the ingredients seem to do a task of algebra. Just yesterday I found out, I admit my ignorance, that 1 cup of flour equals 1 cup of sugar. And a cup of sugar is not the same English mica to 1 U.S. cup of sugar. Eh, too easy otherwise. Too difficult and abstruse the metric system where 100g of sugar 100g of sugar are all over the world ... Here I assure you that the doses are correct, I checked it twice and I have sacrificed to try the first cheesecake. E 'sweet but not cloying thanks to a slight touch of acidity. They can be a nice idea for a buffet and sweet, in fact, participate in the contest with this recipe of Finger Food blog appetite comes reading.

Mini Oreo Cheesecake {Martha Stewart}

Ingredients 12 mini cheesecake

20 Oreo cookies
400g Philadelphia cream cheese type
110g caster sugar
1 / 2 teaspoon vanilla extract
2 large eggs
110ml sour cream (110ml instead of creamy white yogurt)
a pinch of salt
12 muffin cups
muffin mold


Preheat oven to 130 °
Place muffin cups in the mold and put an Oreo in each stencil.
With an electric mixer fitted the cheese for 1-2 minutes, until they assume an appearance similar to whipped cream.
add sugar, mix and add the vanilla. Add one egg at a time, continuing to mescolre with the beaters, add the sour cream, salt and the rest of the Oreo crumbs.
Fill the molds and bake for 22 minutes.
Cool the pan completely and cool the cheesecake in the molds for at least 4 hours or overnight. Remove from refrigerator a few minutes before serving.




Now I would like to thank Laura legs paste for the prize that I got .

The rules for this award are:
-thank / blogger who sent us the prize
-tell seven things about herself
-pass the award to 10 other blogs (which must not feel obliged to continue the chain).


7 things about me
* I just turned 29 years
* in my free time I read when I'm not in the kitchen to mess
* accumulation of cooking magazines that will not almost never use
* relaxes me stretch and instead
* hate washing dishes
* I do not lose a bet Glee
* I hope to participate in a group of reading (among other things on aNobii we are trying to organize one for Rome if anyone is interested ...)


Since there are many blogs that I follow (even silently) and I admire them I randomly selected 10 and alphabetical, but this award is really for all the bloggers my constant source of inspiration:)


(parentesiculinaria)
edible food
cookies and pink tralala
know that taste??
cakes overseas
vanilla essence
feel cook
sweets laura
Crescent
notes Chocolate

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Panini My recipe for crunchy

The first recipe of the year is taken from "Professional Baking " of Gisslen Wayne, one of most comprehensive cookbooks I have ever read. Yet I admit that I have checked several times the list of ingredients with skeptical expression on his face. With the upturned eyebrow and pouting mouth muttered to myself while the ingredients are based on the table "since the sandwich is the egg?". I admit I was wrong. Mea culpa . The ingredient list is accurate and sandwiches have a deliciously crispy, golden crust, the kind that makes me want to spread like crumbs around a tale Gretel, and have a crumb soft and fragrant. Mea maxima culpa.

Serves 8 sandwiches

350 ml lukewarm water

22 g yeast

00 625 g flour 14 g salt

14 g sugar

14 g margarine or butter at room temperature

14 g egg white

Crumble the yeast in warm water and dissolve with the sugar .

Place the flour on a wooden surface or in a bowl and gradually pour the water with the yeast. When this is absorbed gradually pour the remaining water and add salt, egg and butter cut into small pieces. Mix well to each step in continuing to work for at least 10-15 minutes, until the dough will not be a smooth ball with a soft but elastic.

Let stand covered for 10 minutes then divide into eight shares forming balls.

sandwiches I have to rise for about 1 hour to 1 ½ hours, depending on ambient temperature, until it will be doubled in volume.

Cut sandwiches with a cut an X on top and bake at 230 ° in a preheated oven for 30 minutes. In the first 10 min in the oven put a small pan of boiling water to create steam.

Inspiration: "Professional Baking" by Wayne Gisslen.

* The book is in the process of mixing and kneading for you here from me riadat Committee .

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Risotto with Taleggio RESTRICTED 'Balsamic Vinegar and Crispy Wafer

A shrill voice: "Mommy! Prepare Grana crispy wafers?" Well ... ', how to say no.

Flash-back ... August ... during an escape to the sea in a weekend of late summer, a menu brought this recipe (without pods) ... thought as decisamante character winter, we opted for another, but has remained in my memory ... without seeing the flat and tested it, I decided to propose it again accompanied, however, the much desired crispy wafer to the grain.

Serves 4:
250 gr. Rice Carnaroli (I would say that should be of sufficiently high quality to avoid being left with unpleasant surprises)
1 liter of vegetable broth previously prepared and flavored with a bay leaf engraved
1 Shallot
2 tablespoon extra virgin olive oil
1 / 2 glass of Prosecco
200 gr. Taleggio
Salt to taste
20 gr. Butter
Balsamic Vinegar 150 ml
150 gr. Grated Grana


Finely chop shallots and fry in a large saucepan with 2 tablespoons of oil in kelp slowly for a few minutes.

toast the rice in oil and fried shallots and sfumatelo with Prosecco.

After evaporated, begin adding the broth, ladle after ladle until almost cooked. The

Rice should be al dente.

Add the Taleggio cut into cubes, stir and adjust with salt.

Add one last ladle of broth and stir in a knob of butter.

While the rice cooks, prepare the balsamic vinegar by putting in a small saucepan to 150 ml vinegar balsamic vinegar until reduced by at least 1 / 5 of its original volume. I'd rather not add another to avoid altering the original taste.

To prepare waffles: Get a non-stick plate for tortillas or a simple non-stick pan, place it on the stove on high heat and with the help of a spoon have a couple of mounds of grated Grana previously. With the help of a spoon spread out the grain resulting in a wafer end. if necessary, add more cheese. Remove immediately from the heat and let cool. Detached from the plate and keep the wafers by placing them on baking paper. Proceed with the remaining grain. You'll get about 4 pods.

hours Compose the dish: Brush the bottom of the dish Ristretto Balsamic Vinegar ... Place the center of the risotto with Taleggio ... The crispy wafer with Grana and finally a few drops balsamic vinegar decorative Ristretto.

Solaraze Gel Is It For Pain

Cantucci and Truffle au Chocolat

A wish from my heart to you all: the hope that the New Year filled with great joy and serenity and may surprise us with new adventures!

After spending the last few weeks to study the menu, searching for the right ingredients, after the races made in supermarkets, the market stalls of fruit and vegetables from our trusted fishmonger, having set up and decorated the tables party in the first green and then red and finally ... after spending hours in the kitchen and around my hot White Island: my kitchen ...

I am to you a little 'tired but happy to give you some pictures of cakes that have softened the inevitable and always close our lunches and dinner parties.

Cantucci

A classic cookie with dried pasta, the Cantucci with their whole almonds give off a delicate scent of vanilla ...

Dedicated to Patty, and beloved supporter luscious's corner.

The jar has lost very quickly ... its sweet content

Sift 250 gr. flour on pastry board, add a pinch of salt, 150 gr. of sugar and a sachet of vanilla, mix well, form a fountain in the center and pour 2 large eggs, lightly beaten; Work the mixture well with your hands, then built 100 gr. whole almonds and a teaspoon of yeast and worked for a few minutes if necessary to sprinkle the work surface with flour. When the dough is very compact and dry it is ready. Divide the dough in half and formed two lines of about 3 cm. wide; arrange well apart on a baking sheet lined with parchment paper. Bake at 160 ° around until the strands are not golden (about 15 minutes). Remove the plate from the oven strands and cut into slices 1 cm wide diagonally, thus giving the shape of the corner. Arrange all the slices still on the baking sheet and bake for about 10 minutes (until golden). Let cool.

Excellent with Vin Santo dessert wine or with liqueur.

can be prepared well in advance, since they keep for 2 weeks in tightly sealed tins.

Truffle au Chocolat

Work 175 gr. of butter in a bowl with 3 tablespoons of sugar until soft and creamy and smooth. Melt in a water bath 250 gr. chopped dark chocolate together with 1 teaspoon of fresh cream. Pour the chocolate cream butter and stir gently adding 2 teaspoons of coffee liqueur or strong coffee. Place the bowl in the refrigerator until the mixture is not solidified. Pour plenty of cocoa on a plate. Remove from the refrigerator and the mixture of cocoa made with hands covered with chocolate truffles many small and irregular. Place them in a cool logo up currently serving.

This can 'be a basic recipe that can be customized by adding a heart to each of hazelnut truffle, or sprinkle with chopped almonds, white chocolate ... pistachio coconut ... ... ...