Anna Miyashita Ichigo Milk

Pennette cream and walnuts



I hope not to be the only one to run like crazy on Saturday morning to attend to the charges that were not made during the week!
Run here, run there, time passes, I get home, I watch the clock and .... are 12.30. The fridge is empty because obviously I have not had time to go to supermarket, I only see a pack of cream. But what I do, the only pasta with cream? Well .... at the end of rummaging in the pantry I found a package of walnuts, and this is the result!

Needed:
pasta (I used penne)
50-60 grams of walnuts, coarsely chopped 1 package cream


In a pan with a little oil to heat the cream over low heat, then add the nuts and stir. When the pasta is ready put it in the pan, stir again and ... now in the pot!

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10 THINGS THAT MAKE YOU HAPPY




I received this award in a gloomy day by Ale With Love for Love, I thank you for thinking of me.
who receives this award must in turn give it away, if desired, with 10 other people and to indicate the 10 things that make him happy, I point to follow my 10 reasons.

1) Playing the saxophone
2) The pampering my dog \u200b\u200b
3) crepes with Nutella and chopped nuts!
4) the nice surprises
5) unexpected messages to their loved
6) the attentions of her mother
7) enthusiasm for a new project
8) daydreaming
9) have a day (or more) just for me
10) reconnect with who you are Now I have to turn away

this award with 10 other colleagues / colleagues to blog, and you get that you do the same! will be nice, it helps to know us better ...

I hope not to duplicate any name! Claudia

of My Ricettarium
Academy of Elisa Elisa
Lo Hens 2life
Marifra of Mint and Licorice
SuzieD of Books & Surrounding
Laura A world of flour
Pizzicotto77 A pinch of sugar to
Ele of Alice in Wonderland kitchen
Iana Iana of Mama Miche
of orange juice

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Puff Cakes!




I have always a box of puff pastry at home because I like it a lot and when my mom told me you could do at home I did not believe now. He explained how to make and is very easy, I made the same evening!

Needed:
puff pastry 1 egg white

100 grams of powdered sugar

The procedure is so simple that I am ashamed to write it.
For the pastry I recommend this recipe for Anise and Cinnamon but I do not have time I bought them!

Beat the egg whites with a fork until a schiumina light, add sugar gradually After stirring, I tried to make a picture for you to see the consistency that must have made up, should not be too creamy.



Cut the pastry into strips and brush them with the mixture evenly over the surface.




Bake in hot oven at 200 degrees. For the cooking time the only indication I can give you is to take them off when the surface is golden, then let them dry on a wire rack for at least half an hour (I could not resist and I still eat hot, but they were sticky!).

'm not a good photographer, but if you want an opinion on the taste, ask Micaela that has taste!

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Shadow of the Wind-Carlos Ruiz Zafon

This book was highly recommended by a friend, I read in a few days, has a great story and above all, is a book that speaks of passion for reading of how a book can change your life.



Plot:
We are in Barcelona, \u200b\u200bthe year 1945. The owner of a bookstore's son leads to the Cemetery of Forgotten Books, a secret place where they are stored thousands of volumes of which time has erased the memory. Here he comes into possession a cursed book, which will change the course of his life, introducing him to a world of mystery and intrigue attached to the figure of the author. Investigating the past of the author, the boy discovers disturbing parallels with your life ...

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sliced \u200b\u200bbread ... .. and happy birthday to me!



Today is my birthday!
Going to lunch with my mother, I ask that I make a cake, pastries, or some other sweet that I'm greedy, but my request was to prepare a dish that I loved as a baby. ... An omelet!! ! :-D I know it's weird, but this is not a normal omelette ... ... is my favorite, the pan loin!
I thought everyone knew this recipe, I looked at several blogs looking for, do not copy someone, but I have not found anything like it, so I post!


omelet sandwich loaf

Needed

3 eggs 2 or 3 slices of sandwich loaf

Milk Salt Sugar

grain

Proceed as for a normal omelette. Grease a pan, and when the egg is well beaten with a pinch of salt, a pinch of sugar and a sip of milk, one at a time dip the slices of bread lying in the pan. Add the slices with the remaining egg (must not overhang!). Brown the slices and write a sprinkle of parmesan cheese. Attention to the flame: the white bread is golden brown but not burn! From the photo you see the color you have to take the loaf pan to be perfect




mmm good ..... that ....... happy birthday ......

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Scialatielli anchovies and tomatoes / Scialatielli with anchovies and cherry tomatoes braised in Barolo wine and flan

After so much absence could find something better than this simple easy pasta but I saw them scialatielli I had to buy (no, not that I made ...)! The scent of garlic that spreads to the house when you throw in the hot oil is so rewarding (Not so much later, I realize ...) and invariably call out to the anchovies! At this point I decided that was enough (not to mention that I had more time!) And I skipped school just before the cherry tomatoes into wedges. Well ... I like this photo and scialatielli were still delicious! After so much
Absence Could I find something better Than this very simple pasta dish But When I Saw These "scialatielli" I Had To Buy Them (no, they're not home made ...)! The scent of the garlic When you put it in the pan with warm oil is always rewarding (not so much When you've eaten it, I know!) And invariably calls loudly the anchovies! At this point I Decided That It Was Enough (anyway I Had no time left!) and just before draining the pasta I added Some cherry tomatoes in the pan. In short, I like this picture and scialatielli were very very tasty!

The scialatielli are a typical pasta from the Amalfi Coast, similar to but thicker noodles.
In a pan fry a clove of garlic and anchovies and add a whole chilli. Meanwhile in a frying pan toast two tablespoons of breadcrumbs. Just before draining the pasta, add garlic and anchovies, cherry tomatoes, cut into wedges and fry insaporirre some time. Drain the pasta and let it fry in a pan, adding just before di servire il pangrattato.
Scialatielli are a typical pasta of the Amalfi Coast, similar to the tagliatelle but thicker and shorter. Look here for better explanation!
In a large pan brown a clove of garlic together with 3-4 anchovies and some chili. In the meantime toast two tbspoons of breadcrumbs in a little non-stick pan. Just before draining the pasta add in the pan with the anchovies some cherry tomatoes cut into wedges and cook gently for a while. Drain the scialatielli and put them in the pan, mixing carefully. Add the breadcrumbs and serve immediately.

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Fiera Milano 2010

Paracetamol Stop You From Being Hungry?

My latest invention: pinstriped cookies!



Saturday night, home alone, with nothing interesting on TV, I could rent a movie .... but I want to do something! I think immediately of biscuits (Sunday is required to eat the cake!) I open the fridge .... no eggs now .... I think the Brownies ... miss cocoa ..... ufff ..... I think if I did ... and the Brownies white? First, scrap the idea, then I start work.

Starring:

180 gr flour 40 gr sugar 120 gr butter **


teaspoon baking soda 2 teaspoons vanilla 1 bag h20

30 oz puffed rice

a pinch of salt half a phial of Rum cake (you can put whole if you like the taste)
Dark chocolate just enough to glaze

** Note: I put 40 grams of sugar in the dough, then, once formed the balls, I rolled one by one in the sugar because I like to hear the grains at the end was sweet just right. If you prefer, you can directly put 80-90 grams of sugar in the dough, without further steps.

stir flour with baking soda and vanilla. In another bowl, work the butter with the whisk with a pinch of salt, sugar and water and when the mixture starts to get creamy, add half a little bottle of Rum. Join the first mixture with the second and working by hand to form the classic "ball", gradually add the puffed rice mixing again.



Turn oven to 200 ° and in the meantime, roll into balls with the dough.



After 15 minutes of cooking my "Bianca" (as I had baptized) are ready, and the result is satisfactory, the delicate taste, but it seems to be missing one more thing .....



After having eaten a dozen, I decided to cover with a dark chocolate glaze ..... my bianchini became striated, are now much more beautiful to see and more calories!
We have finished two in about half an hour, the next time I'll double the dose!




Ps: I have invented this recipe, but surely there were already other similar, if I accidentally "stolen" the idea to someone, please let! Thanks