Croquettes Prêt-à-porter autumn
Meno male che qualcuno organizza raccolte. Ho sempre troppa fretta o troppo poco tempo (recentemente) per imbastire un discorso degno di essere scritto, quindi finisce che mi lascio trasportare dalle doti organizzative di qualche food-blogger più attivo. Oggi è la volta Eleanor of
, person always full of kind words and suggestions. This time it is to find recipes for a buffet
Sunday, November 30, 2008
Why Does My Bearded Dragon Have Warts
collection: something comfortable, such as finger food or at least manageable crumble happily standing up during a lunch or a dinner with friends of those where everyone brings something (and you find yourself with three chocolate cakes, maybe, but you want to put the laughter ?!)... 
Instead of going to fish one of the recipes already included (I would still think of a couple of pies s winged maybe sized purpose or something freddo
o tiepido
, da servire in bicchieri... magari commestibili pure loro... si potrebbero creare con una pasta brisée?!) ho pensato bene di postare una delle mie migliori ricette di recupero... Tutte le volte che faccio una torta salata abbondo con l'impasto... così mi avanza sempre un etto o due di impasto per dare spazio alla creatività! L'ultima volta che ho fatto l'erbazzone (pochi post fa) ho steso la pasta avanzata con un mattarello, ne ho ricavato strisce irregolari e le ho condite con quello che ho trovato in frigorifero: sugo alla pizzaiola (pomodoro, origano, olio aromatizzato al basilico e sale) e battuto di olive e carciofi (olive nere denocciolate e tritate e carciofi sott'olio tritati fine). 
For the dough: ounces of dough for pies (How was that? ... 300 grams of durum wheat
... four tablespoons of extra virgin olive oil. ... .. water two ounces salt if needed)
Preparation: 
For the dough: ounces of dough for pies (How was that? ... 300 grams of durum wheat ... four tablespoons of extra virgin olive oil. ... .. water two ounces salt if needed)
spread the dough with a rolling pin (or grandma duck), cut into irregular strips, season. 
Cooking: at 200 ° C for ten minutes.
NB:
is hard to resist and let it cool ... are too 
Cooking: at 200 ° C for ten minutes. NB:
good!
Sunday, November 23, 2008
AGGIORNAMENTO 
(25/11/2008): C'è UNA RACCOLTA IN CORSO!... solo per come è stata battezzata vale la partecipazione...
Ecchecavolo!!!
. Se avete cavoli a merenda... a cena... o (perché no) a colazione: partecipate inviando il link della vostra cavolata ad Antonell a
cavolo verza
cavolo rosso liscio cavolini Bruxelles cavolo rapa
- cavolo cinese
-
... e continuo imperterrita a domandarm - i
- , a pranzo e a cena, cosa mangio??!
- Oltre al fatto che I like a lot, there are reasons to misrepresent eat vegetables of this family are the guardian angels of our prosperity! Their regular consumption (undercooked and a little mess, though!) Reduces the risk of cardiovascular disease and cancer due to the appreciation of the content of phenolic compounds
- ... this when you cook them and their intense aroma envelops everything? Well the smell is given mainly by sulfur (and also by the nitrogen) ... endure stoically, because this goes to the benefit of the prevention of breast cancer, lung and stomach. And sulforaphane, you know?! Well, he is responsible for the spicy flavor that is felt by eating raw brassicas (disappears in cooking, but does not exhaust its powerful antioxidant effects indirectly) acts as a personal trainer of our natural antioxidant systems and encourages them to work better. I stop here, but I could go on ... if you need the details please read here (click
- ?! ).
Today I went to the attack of the sprouts. While I was there I thought and I thought of how to cook (a little) I saw a couple of champignones with suitcase in hand, who had made up spores and pudenda and went away, muttering as the ' Misunderstood, "we are fading .. . potassium, iron, phosphorus and proteins leave us ... ... soak the dried chitosan. " Usually can not stand the whiners, but I sovvenuto che potevano tornarmi utili! Ho afferrato uno scalogno e mi sono messa all'opera.
SPIEDINI AUTUNNALI
Ingredienti per tre spiedini:
>> tre spiedini di bamboo
>> nove cavolini Bruxelles tagliati a metà
PS:
But the sun and the cold there now?!
SPIEDINI AUTUNNALI
Ingredienti per tre spiedini:
>> tre spiedini di bamboo
>> nove cavolini Bruxelles tagliati a metà
>> uno scalogno a fette grosse >> tre funghi champignones a fette grosse
>> due cucchiai da tavola di aceto balsamico
>> due cucchiai da tavola di olio extravergine d'oliva >> nove pistacchi >> poco sale alle erbe
Procedimento: accendere il oven at 180 ° C. Place marinated sprouts, mushrooms and shallots seasoned with vinegar, olive oil and flavored salt (it only takes five minutes). Coarsely chop the pistachio nuts (now would reduce them almost powdered, because that would stick better to the vegetables). Skewer the vegetables with Spedding, put in a baking dish, sprinkle with pistachios and cook for fifteen minutes, turning occasionally to cook evenly. The vinegar tends to caramelize (buono!) and will remain crunchy sprouts, scallions and mushrooms and give an interesting softness. >> due cucchiai da tavola di aceto balsamico
>> due cucchiai da tavola di olio extravergine d'oliva >> nove pistacchi >> poco sale alle erbe
PS:
But the sun and the cold there now?!
Wednesday, November 19, 2008
Free Indian Adult Watch.com
parsnip chips
I do not eat potato chips (those of the bag, industrial, oily and salty) for three months.
I feel like an alcoholic that impact marks on the wall. There is no anonymous
Patat. If there were a number I would have the card, attend the meetings on Monday and proudly proclaims my sobriety by chips. Instead ... I made the call (such as for tetanus) to the sound of parsnip chips! 
I do not eat potato chips (those of the bag, industrial, oily and salty) for three months. I feel like an alcoholic that impact marks on the wall. There is no anonymous
INGREDIENTS:
two large parsnips sliced \u200b\u200bby hand (not uniforms)
>> Accendere il forno a 200°C (il mio è ventilato)
>> condire le fettine di pastinaca con olio, sale e aromi >> infornare per dieci/quindici minuti
Non ho nemmeno dovuto girarle! Se tagliate sottilmente diventano più secche (quindi più patatose).
Ho completato il pasto con un riso integrale al cavolo nero (fatto come si fa quello di spinaci). Che ho dimenticato di fotografare...
a tablespoon of extra virgin olive brine
dry Bolognese (rosemary, garlic, salt), poco origano e pepe bianco
dry Bolognese (rosemary, garlic, salt), poco origano e pepe bianco
>> Accendere il forno a 200°C (il mio è ventilato)
>> condire le fettine di pastinaca con olio, sale e aromi >> infornare per dieci/quindici minuti Non ho nemmeno dovuto girarle! Se tagliate sottilmente diventano più secche (quindi più patatose).
Ho completato il pasto con un riso integrale al cavolo nero (fatto come si fa quello di spinaci). Che ho dimenticato di fotografare...
Saturday, November 15, 2008
Forgot The Combination Of My Padlock
supports my mother ... (Diary of a fidelity)
...che farmi bere il latte da piccola era una impresa impossibile. Scalciavo e tiravo pugni, piuttosto di berlo e fui quindi addomesticata a rapid weaning shots ... soups! Thirty years ago there were certainly already homogenized and creams for babies and certainly were sold in small neighborhood shops that seemed to me from the stroller a megastore, but no adult at home it occurred to interrupt the frugal family traditions. There remained the question of what put the funnel,
sorry, baby bottles in the morning and evening. Pediatricians were then casual acquaintances without a table full of percentiles and I was a baby intolerant without knowing it, however, does not put up any resistance to the most ancient of drinks. tea.
It took me many years to understand that milk is for calves (In the sense that I have repeatedly tried the approach to dairy products, eating too many) ... but instinctively understand that tea belongs to me viscerally. It rules my circadian rhythms. Warms me up and refreshes me. As a cuddle hug e. .. quenches thirst!
As happens to many passions, I'm not so subtle. Of course I like good. I like to try and find new nuances organoleptic for a long time I ordered loose tea in almost all parts of the world. Right now I am mainly interested in drinking it. Point!
...che farmi bere il latte da piccola era una impresa impossibile. Scalciavo e tiravo pugni, piuttosto di berlo e fui quindi addomesticata a rapid weaning shots ... soups! Thirty years ago there were certainly already homogenized and creams for babies and certainly were sold in small neighborhood shops that seemed to me from the stroller a megastore, but no adult at home it occurred to interrupt the frugal family traditions. There remained the question of what put the funnel,
sorry, baby bottles in the morning and evening. Pediatricians were then casual acquaintances without a table full of percentiles and I was a baby intolerant without knowing it, however, does not put up any resistance to the most ancient of drinks. tea.
It took me many years to understand that milk is for calves (In the sense that I have repeatedly tried the approach to dairy products, eating too many) ... but instinctively understand that tea belongs to me viscerally. It rules my circadian rhythms. Warms me up and refreshes me. As a cuddle hug e. .. quenches thirst!
As happens to many passions, I'm not so subtle. Of course I like good. I like to try and find new nuances organoleptic for a long time I ordered loose tea in almost all parts of the world. Right now I am mainly interested in drinking it. Point!
There is a form of addiction to tea? 
I think so. I think I've got. bad. Uh, how I enjoy it!
Some time ago
Twostella proposed a
Afternoon T and
Award.
gladly participate, but I admit to having played (eh, but it should be?) my way ... ie I'm not a tea for the ladies from ... "There is nothing more delicate than the complex device that is a woman ( also true that men are tangled, often, NDS =
note of the writer, taken from p. 209 of
Tea & Tea, 125 recipes for hot and cold teas , Vallardi Ed.) (...)": I browse through the great banquet afternoon tea, drink tea often each content / texture, but in fact only yearn for a cup of tea! I tried to think what I would require a minimum duty of hospitality, if you do not give out (as it happens) always and only tea ... and this is the result!
Then for a tea time of the plain , (including the preparation time) : Featured
: apricot jam (vintage 2004!) Of
Vittorina note of the writer, taken from p. 209 of
Tea & Tea, 125 recipes for hot and cold teas , Vallardi Ed.) (...)": I browse through the great banquet afternoon tea, drink tea often each content / texture, but in fact only yearn for a cup of tea! I tried to think what I would require a minimum duty of hospitality, if you do not give out (as it happens) always and only tea ... and this is the result!
Then for a tea time of the plain , (including the preparation time) : Featured
: apricot jam (vintage 2004!) Of
aunt, apricots 'tree of his wife, sugar cane full (half the weight of fruit) and cooked in Thermomix (preparation time: three minutes ... open the jar, pour jam!) .. the contrast with the crunchy and tasty flat bread is great!;
left behind: the maple leaves, flowers and crisp sakura piadina extra virgin olive oil (cut stencils with Japanese ; preparation time: ten three minutes to cut and cook the flowers!) front right : sandwiches (rye bread with sesame seeds and flax) with sliced \u200b\u200bseitan and (very little) and tahini sauce
arame * ; Tea gunpowder green (there is ... my cup! I've already drunk ...)
*
tahini (sesame cream) un po' di acidulato umeboshi, alghe arame cotte in poca acqua senza sale aggiunto.
*
tahini (sesame cream) un po' di acidulato umeboshi, alghe arame cotte in poca acqua senza sale aggiunto.
Saturday, November 8, 2008
What Are Some Games Where You Can Get Pregnant
ERBAZZONE VEGAN
Dell' erbazzone
si parla solo bene.
E' buono. Dell' erbazzone
si parla solo bene.
Saporito.
Conviviale . Popolare (
L'erbazzone veniva cotto nel forno del pane in un grande stampo rotondo di rame, detto “al sol”. La pietanza era così popolare ed amata dai reggiani che, a fine ottocento si tenevano gare, indette dalle cooperative per realizzare il miglior erbazzone, alle quali partecipava tutta la comunità. 
). Vario ed
eventuale
.
Si presta come antipasto (tradizionalmente nello stesso piatto con other typical Emilia). It is suitable as a main dish. Before becoming intolerant to dairy I ate with great pleasure that of a baker who did not use lard or bacon. Then for years I avoided like the plague because just the smell makes me faint with desire!
... but since I started producing my fake author (fake), I thought and thought about how to play a fake erbazzone. I've tried many variations (some unspeakable) and now are proud to show my best fake:
For the dough I used the recipe Mikamarlez , which for me has now become a classic
, a
certainty
! Only change: the use of durum wheat flour, because crunches!
a kilo of spinach and / or cooked beets (preferably mixed and weigh much less cooked) chopped with a knife eventuale
.
Si presta come antipasto (tradizionalmente nello stesso piatto con other typical Emilia). It is suitable as a main dish. Before becoming intolerant to dairy I ate with great pleasure that of a baker who did not use lard or bacon. Then for years I avoided like the plague because just the smell makes me faint with desire!
... but since I started producing my fake author (fake), I thought and thought about how to play a fake erbazzone. I've tried many variations (some unspeakable) and now are proud to show my best fake:
For the dough I used the recipe Mikamarlez , which for me has now become a classic
, a
certainty
! Only change: the use of durum wheat flour, because crunches!
So today I dwell only on the filling, because the remainder of the process, the cooking time and the shape of the cake I have not yet decided to change them (I was thinking ... but if you roll the dough with the machine ... I get the dough rectangles that will be portioned in a more suitable, for example, transport needs for lunch in the office or for storage in the freezer!). The detailed explanations for the pasta and then found by Mika or clicking on classical and / or certainty that I linked to my two previous publications of pies. 
R IPIENO ERBAZZONE VEGAN
: 
R IPIENO ERBAZZONE VEGAN a clove of garlic finely chopped shallots shirt
a few tablespoons of breadcrumbs three tablespoons of silk tofu (soft, creamy) three tablespoons nutritional yeast flakes a tablespoon of olive oil a pinch of salt PROCEDURE: sauté garlic in oil, add shallots ( remove the garlic), cook briefly, add the bread, even brown, and finally, add the herbs. Stir, making sure that bread does not take too much color (become bitter), add salt and allow to cool. The vegetables can be pureed or left in small pieces (I prefer it this way): Add the tofu, baking powder and stir (better if you do it by hand!). Let rest half an hour in the refrigerator.
This type of filling looks like (like I said, mica is uggggguale!) To the filling for ravioli green was my mother (with parmesan, ricotta and nutmeg idea) ... I've done well there Cannell
oni.
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