The Good Verson Of Sims 1

Omini, indeed Donnini cinnamon



I had to remove from the original recipe from some spices taste too strong, came very good and delicate flavor (sometimes these cookies are too "Spicy," and thus are lighter). I am very satisfied with the result, but unfortunately I only have pictures in the works, due to technical problems do not get it to work is finished!

Ingredients

500 gr flour 180 gr butter 130 gr honey


120 g brown sugar 50 g sugar 2 tablespoons cinnamon

2 heaped teaspoons baking powder 200 ml water


Boil water, honey, sugar and butter, stirring constantly, and when the butter is completely melted remove from heat and pour the liquid into the flour to which baking powder and cinnamon together with you. Mix and let stand in refrigerator for 3-4 hours, then pull and stretch the dough creating the molds you want. Bake for 15 minutes at 180 degrees.



to the proceedings and the original recipe click here

Funny Sayngs To Put In A Wedding Card

card / Beef braised in Barolo and cardoons flan

Salve a tutti e Buon Natale! In questi giorni sono stata host, and then I have not given the best of me in the kitchen (!) but I wanted to finish 2009 with two recipes of Piedmont cuisine of the holidays: do not tell you the state of delirium besetting the kitchen when I finished these two dishes .. . had to be ready for CHIERIOGGI the same evening and I also had to leave ... but it was worth it!
Good morning and Merry Christmas! In These Days I was a guest so I could not give the best of me in the kitchen (!) But let me conclude this year with two tipical recipes of Piedmont, my birth region: you can not imagine the state of delirium besetting the When I finished kitchen ... I Had to deliver the article to the CHIERIOGGI Same evening and start packing to leave ... But It Was Worth It!

braised in Barolo / BEEF Braised in Barolo

Get your butcher to give the trust a piece of meat (beef or beef) to prepare the roast, put it in a container and pour a bottle of Barolo (maybe a good Nebbiolo), add an onion, a carrot, a piece of celery, all diced, a clove of garlic, 2 or 3 cloves, a cinnamon stick, a teaspoon peppercorns, a sprig of rosemary, a bay leaf. Let marinate at least overnight. After this time remove the meat from the marinade, Take the vegetables with a slotted spoon and place them in a pan with some oil. Meanwhile, brown the meat with oil and turning it over butter on each side. Add salt and pepper and add the vegetables and wine. Cook one hour (half an hour in a pressure cooker) then touched with a fork, it is quite tender. When cooked remove from the wine and let it cool then cut into slices. Pass the vegetables and place back in the sauce with a tablespoon of flour and a knob of butter. Let thicken and ask yourself the meat into slices making it warm up a bit. Arrange on each plate one or two slices of meat and cover with the sauce. Serve with mashed potatoes or polenta.
Put the beef (bottom round or chuck) in a big pot and cover with a bottle of Barolo (you can also use a good Nebbiolo or another good full bodied red wine!); add in an onion, a carrot, a celery stalk, all cut in pieces, a clove of garlic, a piece of cinnamom, one bay leaf, 2 or 3 whole cloves, one tbspoon of peppercorns, one branch of rosemary. Let the meat marinate for a whole night (12 hours at least). After this time remove the beef from the marinate, pick the vegetables with a skimmer and brown a little with some olive oil.. In the meantime brown the beef in oil and butter turning it over from all sides. Add in salt, pepper, the marinate and the vegetables. Let cook for an hour (half an hour in pressure cooker if you want). When the beef is cooked remove it from the pot, let it cool down then cut into slices. Pick the Vegs then again with a pass skimmer Them with a food mill, add in the sauce with Them in Some tbspoon of flour and butter and let thicken over low heat, put the slices of beef in the sauce and heat for a while. Arrange 1 or 2 slices of beef on Each plate and cover with the sauce. Serve with polenta or mashed potatoes.

CARD FLAN / FLAN CARDOONS

Clean up 300g of thistles (for 6-7 flan), remove the strands and cook in salted water and milk until they soften; when soft drain well, cut into cubes and brown in a frying pan with oil, a clove of garlic and half a sliced \u200b\u200bonion for 5-10 minutes. Prepare the white sauce with 2 tablespoons of flour and 40g of butter, toast, stirring for a few seconds until you have obtained a cream then add 600ml warm milk turning well to avoid lumps. Cook until it thickens, add salt and nutmeg. Whisk together the thistles and add the onion to the sauce, mix well. United 60g grated Parmesan, and two egg yolks. Beat the egg whites until stiff and add to mixture, stirring gently. Grease and flour the molds for the flan and fill two-thirds. Put them in a water bath in oven at 180 degrees for about 30 minutes. Check the area with the blade of a knife and if it is dry they are cooked. Upside down on a plate da portata e versate sopra un cucchiaio di fonduta o di bagna cauda. (Per la cottura dovreste provare una cottura normale... ho dovuto allungare il tempo di cottura perchè erano sempre troppo molli. Magari il bagnomaria li inumidiva troppo.)
Clean well 300gr of cardoons (or thistles!! don't really know which is the different), remove the filaments and cut in pieces; let them cook in salted water and milk until soften then drain well. Cut the cardoons into cubes and brown in a pan with oil, a clove of garlic and half onion cut in slices; cook for 5-10 minutes. Prepare a bechamel with 2 tbspoon of flour and 40gr of butter: cook briefly, stirring well until it becomes a cream; then add in 600ml of warm milk stirring very well to avoid lumps. Cook until it thickens, add salt and nutmeg. Blend the cardoons, add bechamel and mix well. Add 60gr of grated Parmesan and 2 yolks. Whip the egg whites and add in the compound mixing gently. Grease with butter and flour the molds for flan and fill them two thirds. Put them in the oven (180°) and bake in water bath for 30 minutes. Check the cooking with the blade of a knife: if it's dry the flan is cooked. Invert on a plate and pour with FONDUTA or BAGNA CAUDA. (now read the recipes on wikipedia, next time I'll give you mine!).
(baking in water bath I had to lenghten cooking time because flan were too soft: next time I'll try a normal cookin in the oven!!)

Brown Bugs In The Pantry

Merry Christmas !!!!!




I go to the hot and warm Christmas wish to all s you!

Happy Birthday!

How To Make Tall Papaer Hats

The rolata of In / In 's roulade.

Saaaaaaaalve! I leave you a quick recipe FA-VO-LO-SA! Prepared by a dear friend of the family is the joy of young and old! THANKS IN:) In the meantime, if you want, look HERE because I'm away for so long! See you soon.
Goooooooood morning! Quickly, I give you a recipe WON-DER-FUL! Prepared by a dear friend is a joy for adults and children! IN Thank you:) In the meantime, if you want, look HERE why I have stayed so long! See you soon.

finely chopped onion and fry with a olive oil over high heat with the lid. Beat one whole egg and salt, add 1 tablespoon of flour, mixing well to avoid lumps, 1-2 tablespoons of sparkling water and add the onions. Mix and make a thin omelette. Take 4 slices of leg hold and cut a little thick and arrange in a fan. Chopped parsley, rosemary, marjoram and clove of garlic and spread the mixture on all slices and Lie down the omelet. Add a few thin slices of mortadella and finished with chopped. Roll and tie well with string. In a pan fry the mince and brown the remaining rolata from all sides. Sprinkle with red wine and add tomato sauce (or tomatoes). Cook for about half an hour later with a controlled forchetta se è abbastanza morbida. Lasciatela raffreddare e tagliate a fette che rimetterete nel suo sugo. Servite con purè o patatine al forno.

Put a thinly sliced onion into a pan with a little olive oil and saute briskly with a lid. Beat an egg with some salt, add a tbspoon of flour and stir well to avoid lumps, then add 1-2 tbspoons of sparkling water and the onion. Mix well and prepare a thin omelet. Take 4 slices of tender meat (beef or veal) and arrange as a fan. Mince parsley, rosemary, marjoram and a clove of garlic and spread on the slices of meat, put the omelet on the meat and 2 thin slices of MORTADELLA on the omelet. Spread some chopped herbs again, roll well and tie with string. In a pan brown gently the chopped herbs with the ROULADE turning it on all sides, pour in the red wine and the tomato sauce. Cook gently for about half an hour covered with a lid then check that the meat is tender with a fork. Let it cool down then cut into slices and put them in the sauce. Serve with mashed potatoes or baked potatoes.

BYE BYE!

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Pumpkin / Pumpkin soup appetizer

La zucca ancora imperversa e per il numero di novembre di CHIERIOGGI ho preparato appunto una crema di zucca!

Pumpkins still invade market stalls and this time I've prepared just a pumpkin cream!

In a pan with a little oil fry a white onion, then add 650gr of pumpkin flesh, cut into pieces, two medium potatoes, salt and pepper. Sauté for a few minutes stirring to flavor the vegetables. Add water to cover and cook for one hour or until pumpkin and potatoes begin to unravel. Remove from heat, add a glass of milk and go with the immersion blender. Season with salt and serve with toasted bread. It will be the bright color, the texture will be, my children ne vanno matti! Le dosi si intendono per 3-4 porzioni non troppo abbondanti.

In a pan with a tbspoon of extravirgin olive oil let brown a chopped onion then add 650gr of pumpkin and two medium potatoes, all cut in pieces, salt and pepper. Let cook for a while then add water to cover the vegetables and cook for about an hour (pumpkin and potatoes must be soft). Remove from the heat, add in a glass of milk and blend until you get a smooth cream. Season with a little olive oil and serve with toasted bread. I don't know if it's for the bright colour or the creamy of the soup, but my kids love it! These doses are for 3-4 portions.

Sadlier Oxford Vocabulary Level E Review Unit 4-6

Piedmont /

I think this recipe has many different versions, at least one in each hand has prepared! This has prepared some time ago my sister in law, making a nice little dream. I had no desire to go around the web looking for the others but if you want to try it and let me know what you think. To you our own.
That I think this recipe has endless versions, at least one Prepared For Each Hand That it! This one arrive from my sister-in-law, who prepared it long needle, making us dream. I did not Want to search for other versions on the web, But If You Want try it and let me know what you think about it. Here's ours.

in chunks 1 kg of tomatoes and cook for about half an hour with nothing, pass them and put them back on the fire. When the sauce is slightly thickened add 1hg cauliflower, 1hg carrots, celery 1hg, 1hg onions, peppers 1hg, 1hg 1hg zucchini and green beans, all cut into cubes. Cook for one hour. When cooked, add 1 / 2 cup olive oil 1 / 2 cup of white vinegar, 1 tablespoon sugar, salt to taste. I've eaten at once, but if you want potted and cover with warm woolen cloth (to put it away you need to increase doses: I had 3 kg of tomatoes for 3hg of each vegetable). When you open the jar you can add a can of tuna.
Cut 1kg of tomatoes into big pieces and put Them to cook for about half an hour, pass mill with vegetables and put heat on again. When the sauce thickens add in 1hg cauliflower, carrots 1hg, 1hg celery, onions 1hg, 1hg peppers, green beans and 1hg 1hg zucchini, all cut into little cubes. Let Them cook for an hour. When cooked add in half cup of olive oil, half cup of white vinegar, 1tbspoon of sugar, salt enough. We've eaten it Immediately But if you want you can put the appetizer into jars (in this case You have to INCREASE Doses: my recipe says 3 kg of tomatoes for 3hg Each vegetable). When you open a jar you can add burdens in tuna fish if you like.

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Piedmontese appetizer pear strudel and chocolate / Pears and chocolate strudel

a roll of puff pastry available I decided to make the strudel! But not the traditional one with apples, but with pears and chocolate ... I know, I have seen, heard, tasted, but already PEAR AND CHOCOLATE is always a winning combination!

I was the lucky owner of a roll of puff pastry and I Decided to prepare the strudel! But not the traditional one, with apples, But A version with pears and chocolate ... I know, Already seen, heard and TASTED But PEARS AND CHOCOLATE is always a winning pair!

Peel two medium pears and cut into small pieces. Put them in a pan with a tablespoon of butter and cook for few minutes. Add a little cinnamon, a little bit of red wine and a tablespoon of brown sugar. Let the wine evaporate and cook briskly for about 10 minutes then add the chocolate chips. Remove the pan from heat and let cool. In a pan with the pastry its baking paper, crumble the biscuits and place them in the middle of the pastry, add fruit. Fold the edges of the sheet and brush con bianco d'uovo. Fate cuocere in forno preriscaldato (220°C) per 15 minuti o finchè la sfoglia non diventi dorata e croccante.
Potete servire con aceto balsamico, panna montata, zabaione tiepido o ancora una fonduta di cioccolato amaro!!

Peel two medium pears and cut into pieces. Put them in a non-stick pan with a tbspoon of butter and cook for some minutes. Add in some cinnamon, a little of red wine and a tbspoon of brown sugar. Let the wine evaporate then cook briskly for about ten minutes. Add in chocolate drops, mix well then remove the pan from the heat and let cool down. Put the pastry with baking paper on a baking sheet. Crumble some biscuits on the center of the pastry then put the pears on the biscuits. Fold the flaps of fruit on the pastry and brush the surface with albumen. Put in pre-heated oven (220 ° C) for about 15 minutes or until the pastry Become brown and crispy. You can serve with balsamic vinegar, cream, eggnog or a warm bitter chocolate fondue!

Bon appétit!

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Pumpkin muffins, cinnamon and chocolate chips / muffins with pumpkin, cinnamon and chocolate drops of incoming

As I mentioned HERE last weekend I went to the PUMPKIN FESTIVAL, Piozzo so I could not prepare anything with this wonderful product of the earth. Among the various things that I cooked, I decided to post these muffins, the first experiment of its kind (never cooked muffins before!).
As I Said HERE, last weekend I've been in Piozzo, PUMPKIN FESTIVAL Started ", I know I Decided to prepare something with this fabulous product of the earth. Between Various cooked dishes I've Chosen These muffins, first experiment of this kind (never before cooked muffins!)

Cut into pieces 200g pumpkin flesh and boil for about 10-15 minutes. Drain and blend until a puree. In a bowl mix 300g of flour, one packet of yeast and a pinch of salt. Besides, beat 2 eggs with 150 grams of brown sugar and 180ml of milk. Add this mixture to the flour, stirring to avoid lumps, and when the mixture is creamy add the pumpkin and 50g of melted butter. Mix well and pour into the muffin mold with holes already buttered, fill up to half (with this dose I filled a mold with 12 holes plus the two oven dish you see in the picture). Distributed for each "hole" 30g of chocolate chips and a sprinkle of cinnamon and stir with a spoon, so I avoided that all the drops end up piled in one place! Place in preheated oven at 180 degrees for 20 minutes, then check with a skewer: if it is dry they are ready! Let the muffins cool su una griglia...
Cut in pieces 200gr of pumpkin flesh and boil it for 10-15 minutes; drain and blend until you get a puree. In a bowl mix 300gr of flour, one packet of yeast and a pinch of salt. In another dish beat 2 eggs with 150gr of brown sugar and 180ml of milk. Add this mixture to the flour, gradually, mixing well to avoid lumps; when the mixture is creamy add the pumpkin puree and 50gr of melted butter. Mix well and pour into the muffin-mold with the "holes" already buttered. Divide 30gr of chocolate drops into the holes with a sprinkle of cinnamon and stir well with a teaspoon. Put in pre-heated oven (180-200°) for 20 minutes then check the cooking with a toothpick: put it in the middle of the muffin, if it's dry they're cooked! Let the muffins cool down on a grid ...

They look good and the taste is not bad ... I'm just a little flat! And they have a specific gravity exaggerated! They are heavy lol! The next time I make muffins I'll try to solve these problems.
They Have a good looking And Also The taste is not bad ... they're only a little flat! And Their specific weight is exxagerated! They're sooooo heavy lol! Next time I'll try to cook muffins These solve problems.

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Prize / Award incoming effects

Here is a gift that makes me Barbara of Recipes barbaric! Thanks:) Let me explain the rules: you must publish the stamp referring to the blog from which you came and then pass it to 10 friends. Do not forget to publish even these two simple rules and please, let it run so broaden your horizons!
Here's an award from Barbara of Recipes b Arbara ! Thanks:) Now two rules: this post stamps with the reference to the blogger who Gave it to you then pass it to 10 friends. These rules do not forget to post too and take care to let it travel from blog to blog ... it's the best way to meet new friends!

Here are 10 of the blogs that never fails to visit: trust it really worth it! Here there are 10 blogs that i always visit: stop and believe me it worth reading!

Anise & Cinnamon
Comidademama
mixed blessing
fiordizucca
The gingerbread man
The wooden spoon
The Cherry Orchard
Naked Lunch

space of Staximo
Poppy Seeds

Enjoy stimulating reading and good day!
Enjoy the reading! Have a nice day.

How Long For Herpes Igg

Strange / Strange effects

Hello everyone! Have not disappeared from the face of the Earth ... is a time when I'm spreading seeds here and there at work and something finally starts to move. Naturally this leads to a reduction in the time I can dedicate to the blog, at least initially ... But the other day I bought this cimone purple and I could not help but photograph it and post it!
Hi all! I'm not totally disappeared ... In this period I've tirelessly tried to start an activity (various Indeed Activities) with photography and finally something Seems to move. Naturally this leads to a reduction of the time I can dedicated to the blog, Initially at least .. But yesterday I bought this purple cauliflower and I absolutely HAD to shoot and post it!

E 'absolutely a wonder of nature ... even if when I boil a little bit of anxiety attacked me! I did not know this variety and I was incredulos the color of cooked cauliflower (and water ... it was blue ink!). But I did not afraid to try: result, has an excellent flavor and gives a fresh feel to the dish!
It's absolutely a wonder of the nature ... When I cooked it even if I was a little bit dazed: veg and water Became blue ink! Knew I did not this quality of cauliflower and I was amazed but I'm not afraid to taste something new: result, the taste is super (well, if you like cauliflowers!) And dishes are so vivacious with all this color!

in the coming days I hope to be able to post a good recipe at this time I'm doing things on the fly! I have to organize a little:) See you soon.
Next time I hope I can post a good recipe, in this period I'm cooking Quickly know That I can not take a single picture! I need to Organize a Little:) See you soon.

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Linguine with seafood / Seafood linguine

I promised a recipe from my grandmother's kitchen and there's spaghetti (linguine in truth!) To the rock.

I Promised Some recipes from my Grandma's kitchen: Here are some beautiful seafood spaghetti (here I used linguine).

Wash and scrape the muscles (mussels trouble to say ... do not pretend to understand!) Removing the algae. Let drain the clams in a bowl covered with water with a handful of salt and a splash of vinegar or lemon. Change the water until there is more sand on the bottom of the bowl. Put clams and muscles in a pot with lemon, garlic and parsley and cook with the lid until all the shells will not open. Strain the cooking liquid and set aside, removed the shells are still closed.
In a large skillet make a mixture of garlic, parsley and pepper and brown a few minutes, add the shrimps and prawns and cook for 5 minutes. Add cuttlefish or squid, cut into pieces and cook for 5-7 minutes. Pour white wine and let evaporate. United muscles and clams with their liquid and wet cooking. Stir gently to flavor the whole and cook until all ingredients are well cooked but not soft, then remove from the heat and cover with a lid. Drain the pasta al dente, put into a moment and serve with a drizzle of raw oil and freshly chopped parsley.

Wash and scrape the muscles to remove algae. Put the clams in a bowl. Some cover with water and add salt and lemon (or vinegar). Change the water until you will find no more sand on the bottom of the basin. Put clams and muscles in a pot with garlic, lemon and parsley and cook until the shells with the lid will not open. Strain the cooking liquid and keep aside, remove the shells That are still closed.
In a large skillet put chopped garlic, parsley and pepper and brown a few minutes, add the prawns and cook for 5 minutes. Add cuttlefish or squid cut into pieces and cook for 5-7 minutes more. Pour white wine and let evaporate. Add in muscles and clams and wet with their cooking liquid. Stir gently and let cook for a while then remove from the heat and cover with a lid. Drain your pasta "al dente", put into the sauce mixing well. Serve with a drizzle of olive oil and freshly chopped parsley.

Ogni volta che preparo un sugo come questo, o comunque una ricetta che arriva diritta dalla tavola della mia nonna ripenso a quando ero bambina... è molto rassicurante (e gustosa!!)

Every time I prepare a sauce like this, or burdens recipe Directly from the table or I remind my Grandma When I Was A Child ... it's so reassuring (and so tasty!)

This recipe has been published on the magazine CHIERIOGGI.
This recipe has Been published on the magazine CHIERIOGGI.

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Cup homemade / Homemade "cup"

Because in this period are rather taken are going to fish out a little bit of good that I made some time ago (at the thought of this I get the cup tears in my eyes!)
The cup does not really I made it but the father of a friend. Comes straight from Sardinia and one of the best things I've ever eaten!

In this period I'm quite busy so I post something I prepared months ago. This "cup" (a Particular Kind of Wonderful and ham!) Is not my creation But it's homemade by the father of a friend of mine. Directly from Sardinia here's the best cup I ever ate!

The peppers come from the councils that to-revive had given me long ago: they are really delicious, thanks:) . To prepare: Cook the peppers in the oven until the skin is charred. Clean by removing skin and seeds inside and set aside. Prepare a mixture with tomatoes (I cut them into cubes), anchovies, capers, black olives and some basil. Put the water in a bowl of peppers, sprinkle with the chopped and seasoned with olive oil and salt (taste first, anchovies and capers already do their job in terms of salt!).
Cook the peppers in the oven till the skin and roast Let Them cool down in a paper bag. When they're warm the skin and remove the seeds inside and put Them on a plate. Take Some ripe tomatoes and cut into little cubes and put burdens together with anchovies, capers, black olives Some and basil, all chopped. Mix well and garnish the peppers, add in oil and salt (pay attention That anchovies and capers are well salted Already! Taste it before).

With these magnificent wonders of the peppers and the cup could not miss a home-made bread is not it? I took 350g of flour and 350g of Manitoba wheat flour, mixed with a cube of yeast dissolved in warm water, 3 teaspoons of salt and about 300g of water. Let stand for one hour away by currents and protected by a towel. Mixed up again and give the shape you want. I sprinkled some bread with poppy seeds or sesame seeds. Place on two baking sheets covered with paper da forno e lasciate riposare un'altra ora circa. Passato questo tempo mettete in forno già caldo a 220° per 20 minuti poi abbassate a 180° e terminate la cottura. Lasciate raffreddare su una griglia.
With this supertasty peppers and the "coppa" of wonderland I absolutely had to prepare my homemade bread, isn't it? Take 350gr of manitoba flour and 350gr of wheat flour and knead with a cube of yeast dissolved in a little warm water, 3 tspoons of salt and about 300gr of water. Let the dough rest for an hour than knead it again. Give it the shape you prefer (I made little loaves) and put them on a baking tin covered with oven paper. I sprinkled some loaves with sesame and poppy seeds. Let them rest for another hour. Put the bread in pre-heated oven (220 degrees) for 20 minutes then the low temperatures to 180 degrees and finish to cook. Let it cool down on a grid.

Jogos De Mecher Pollim

From Ljubljana, burek / burek from Ljubljana

Another Tuscan cooking that ... the grandmother's kitchen has seen it all, including burek, a pastry filled with meat rolled into a spiral that my uncle had prepared by his girlfriend after seeing her do in Ljubljana.
When I was in Tuscany me and my uncle prepared burek, a pastry filled with meat and rolled into a spiral. This is a recipe to my uncle by teached His girlfriend from Ljubljana, Slovenia.

Prepare a dough with 500 grams of flour, water and salt. Make a ball and let rest for about an hour covered with a cloth. In the meantime, prepare the dough with 500 grams of minced meat, chopped onion, a spicchietto of garlic, salt and pepper. Mix well. Roll out the dough thin
: generally, after having pulled the rolling pin, working with your hands to make it thin. Fill the pastry with the edge of the rolled meat gradually. I have not seen the photos on the proceedings here here an idea of \u200b\u200bhow to do (the filling and cheese there, and our meat is!).
Got the roll forming the spiral and brush with melted butter. Bake caldo fino ad ottenere una superficie dorata.

Prepare a dough with 500gr flour, water and salt. Make a ball and let it rest for an hour covered with a dish-cloth. In the meantime prepare the filling with 500gr of minced meat, a chopped onion, a clove of garlic, salt and pepper. Mix well.
Roll out the dough thin: at first with a rolling pin then with the hands. Fill the edge of the pastry with the meat, then roll it (look here for better explanation; this one is filled with cheese, ours with meat). With this roll (oh the ignorance... I have no other words for "roll"!!!) make a spiral and put it on a round baking, spread with melted butter and put in pre-heated oven until it browns on the surface.

It 's a very good dish and you can fill it with meat or cheese or vegetables.
It's a tasty dish and you can fill it with meat, cheese or vegetables.

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ratatouille Adelina / Adeline 's caponata

During this period, Sicily follows me, takes me wherever I go, whatever I read, cook or listen to ... In one of the great libraries COOP I found NIVURO OF DROUGHT , a collection of recipes from the books of Camilleri, that all "mangiari" Montalbano dear! And so I decided to follow the trend of the period e di parlare di Sicilia anch'io, a modo mio! Ecco dunque la ricetta della "caponatina di Adeli na"!
In this period I'm literally obsessed by Sicilia; it follows me everywhere I go, everything I read, cook or listen... and I found this book, NIVURO DI SICCIA (it means "sepia" in Sicilian dialect!), a collection of the recipes drawn from the books of Andrea Camilleri : all th e food beloved by Montalbano ! So I decided to follow the trend of this period and to speak of Sicilia too, in my way! Here is the recipe of "Adelina's caponata "!

Here is the recipe with my changes! Serves 4: Cut into cubes 2-3 medium eggplants and put them in salt in a colander to remove water (one hour). Meanwhile, clean and wash 3 stalks of celery and cut into small pieces. Put to boil in salted water 10 minutes. Drain and set aside. Rinse and dry the eggplant well and fry them in a pan with olive oil for 5-6 minutes. Remove them with a slotted spoon and let them rest on paper towels. In the same oil fry a chopped onion and celery for 5 minutes then add 1 tablespoon of salted capers (rinsed and drained thoroughly) and 100g of green olives Pitted cut in half. Combined with a glass of tomato sauce, simmer 5 minutes. Adjust salt, add pepper (or chili) and then add the eggplant. Cook gently for around 10-15 minutes. At this point, put a spoonful of sugar and a little bit of wine vinegar and cook for 3-4 minutes. Serve warm or cold.

Here is the recipe with my changes!
For 4 persons: 2-3 medium aubergines cut into cubes and put Them in a colander with salt to remove veg's abundance in water (1 hour at least). In the meantime clean 4 celery stalks and cut transversely into pieces, boil it for 10 minutes in salted water and drain Than let it dry.
Wash and dry well the aubergines and fry in a large pan with olive oil for about 5-6 minutes. Remove with a skimmer and let them dry on paper towels. In the same oil put a sliced onion and the celery and cook for 5 minutes then add a tbspoon of capers under salt (thoroughly rinsed) and pitted green olives cut in half. Add a glass of tomato sauce and cook for 5 minutes. Add salt and pepper (or chili) then add aubergines. Cook gently for 10-15 minutes, then add in one tbspoon of sugar and a quarter cup of vinegar and cook for 3-4 minutes more. Serve warm or cold.

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soup warm chickpea / Warm chickpeas velouté

Sono partita per fare una minestra di verdura but I realized that in this heat that afflicts us still would have been too much! So I decided to opt for a creamy warm ... Not that this is comparable to a grenade, but one has to eat ...

At first I wanted to cook a vegetable soup But I Realized That in this weather conditions (still too hot!) It Would Be a suicide! At the end I Decided for a warm velouté (I know ... is not a water ice Indeed ... But we need to eat something) ...

We ate in four.
First of all, chick peas, dried ones if you put them to soak for at least 8-10 hours in cold water. Drain and rinse them then put them in cold water and cook for about 2 hours, must be constantly covered with water then add it if necessary. Add salt only after cooking. In a saucepan, sauté in olive oil, chopped onion and a sprig of rosemary 100g of chickpeas and add two medium potatoes cut into cubes. Cook for a while, add salt and pepper, then cover with water. Cook for about an hour. Spend it all with the immersion blender, add half a package of cream. Season with salt and let cool. Garnish with a few peas and a sprig of rosemary, sprinkle with curry and served with toasted croutons.

We ate in four persons.
First of all the chickpeas: if you use dried ones, put them in cold water for 8-10 hours at least. Drain them and wash under current water, then put them in a pot with cold water and cook over medium heat for 2 hours; chickpeas must be always covered with water, add it if necessary. Add in salt only when cooked.
In a saucepan put some olive oil and let a chopped onion and a sprig of rosemary brown; add 100gr of chickpeas and two medium potatoes cut in cubes. Cook gently for a while, add in salt and pepper then cover with water. Cook for about an hour. Mix all with a blender adding in 70gr of cream. Salt if necessary and let the soup cool down. When it's warm garnish with some chickpeas, a piece of rosemary, sprinkle with curry and serve with toasted croutons.

Sims 3 Replace Info.plist

Pasta broccoli, cherry tomatoes and anchovies / Broccolis, cherry tomatoes and anchovies pasta

Hi everyone! Back from more laps and I decided to clean the freezer and what did I find? I had some nice broccoli blanched and frozen! So here's a quick and tasty recipe!

Hi all! Back from holidays I Decided to clean the freezer and I found Some broccolis, parboiled and frozen! So here a fast and tasty recipe!

In a pan, let brown a clove of garlic in olive oil, add broccoli (blanch them before if they are fresh in salt water) and cook over high heat, add white wine and when it evaporates, add the anchovy fillets and a tablespoon of capers. Cook on low heat (add some water if necessary). In a non-stick frying pan toast the bread crumbs. Just before draining the pasta sauce, add some cherry tomatoes, cut into wedges and cook. Pasta into the pan and bustling a moment before serving add the toasted breadcrumbs and a handful of fresh chopped parsley. Serve immediately!

In a large pan brown let a clove of garlic in olive oil, add broccolis (if they're fresh before Them parboil for 5 minutes in salted water) and let flavor with high heat; add white wine and when it evaporates add in anchovies and a tbspoon of capers. Cook gently adding some water if necessary. In a little non-stick frying pan toast some breadcrumbs. Just before draining your pasta add in the pan with broccoli some cherry tomatoes, sliced in four and cook for a while. Tip the pasta into the pan, add in the toasted breadcrumbs and some chopped fresh parsley, stir well. Serve immediately!

E con questo do il bentornato a tutti voi e vi auguro un felice weekend!

I give you my welcome back and wish you all a happy weekend!