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... and cakes scones always crimes of Agatha ...

picture Antonella "one of the palette ..." who invited me to his house

and then I brought a Christmas tree a bit '... strange, made with sprigs of willow in my garden that I hung molds cut from pannolenci that I put a bead. Well you are the simple things ...

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For Christmas ... I did ...

This wonderful duck pate in crust, this is a miniature, since I just had pasta and stuffing ...

from the book "Crimes & Creams" Recipes criminals Agatha Christie

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wishes for a smooth hand and a new year ... and CAPOGIROOOOO

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a fantastic cake with chocolate and hazelnuts

participate with this cake again (the last time, I had not the blog, I proposed the Ferrero Rocher), the contest "core" of a dear friend, http://unastellatraifornelli.blogspot.com/ .

I'd recommend you try this cake is soft but firm, the taste is absolutely excellent.

recipe:

• Ingredients: 300 gr
• . roasted hazelnuts
• 150 gr.
• sugar 60 gr. rusks
• 140 gr. butter at room temperature 4 eggs
• 200 gr. dark chocolate ganache for

:
150 gr.
dark chocolate 300 gr. whipping cream

chop the hazelnuts in a blender with a teaspoon of sugar, biscuits and chopped chocolate. Cream the butter and sugar in bowl until it becomes creamy, add one egg at a time and beat Till the eggs are not well absorbed. Stir in the chopped ingredients to the cream and add a pinch of salt. Pour into pan with paper forno, forno a 160° per un'ora.

per la ganache: sciogliere il cioccolato nella panna in pentolino a fuoco basso. Mettere a raffreddare in frigo, e poi montare con le fruste.. ( la mia ganache è venuta chiara perchè ho messo meno cioccolato)



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for stoves ...

I found this stove in a shop and I fell in love! even better than the Irish, because in this you can see the flame from the glass and the oven at the right time with a thermostat!

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shipping for ... Bathrooms ...

I only did these two "miserable picture "because there was nothing else to try on my bedside table that I brought from home for testing ..... This model does not fit is too high and too big, oval bowl, and I chose a lower

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decorations and details

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U2 Concert Rome October 8, 2010

A spell that is renewed every day, every hour
,
, anytime!

Music has no boundaries no limits

never dies!
seems made up of millions of
yet are only seven notes,
hopping here and there, and
creep into our thoughts.
The music can touch our soul
to rekindle our memories
to enhance our emotions.
And maybe the world could not exist without
!

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Cabbage dumplings with sausage and dried fruit cooked wheat

This recipe I used to years ago, I found the recipe in a magazine and was one of our favorite dishes. Then, as often happens, the recipe has passed into oblivion ... Luckily I had kept the newspaper page in a book where the sign, and occasionally disorderly, the recipes that I like. The newspaper is Natural Style, November 2003 (my mother, a lifetime ago !!!). Here below the original recipe in the newspaper, you lost the sheet that I am blessed to be around for 7 years!

Ingredients for 4:
8 large cabbage leaves
400 grams of sausage
1.5 dl white wine
2 dl bouillon

70 g pistachios 70 g raisins 50 g

pitted prunes 60 g butter 3 shallots

salt and pepper

Scotti for two minutes the cabbage leaves in boiling water and dried with a cloth.
slicing shallots and let them cook with a knob of butter, add the pistachios, chopped prunes and raisins. Let cook for few minutes, we combine the sausage, and we raise from the fire.
add salt and pepper and work the mixture well.
distribute that we will close on the leaves of cabbage and will tie a bundle with kitchen twine.
have the dumplings in a baking dish, sprinkle with 1 dl of wine and broth and sprinkle with butter flakes.
Bake at 160 degrees for one hour, basting halfway through cooking with the remaining stock.

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This post is for my grandmother, who has left me many things, without my even noticing me ... And 'now that she is no more I'm realizing that I find myself wearing forward the traditions that I had taken for granted but without her, we took so much risk of being lost ...

This cake always did on the day of the dead, as tradition dictates of Foggia, Foggia even if there were ever returned ...

Ingredients:
Wheat (parboiled better)

pomegranate dark chocolate walnuts

cooked wine

Cook the corn according to package directions (I use the grain parboiled that you buy at the supermarket, of course, the original recipe calls for the grain mill, which must stay wet and do not know how to cook), drain and let cool.
Add the pomegranate seeds, chopped chocolate and chopped walnuts.
Finally, before serving (otherwise the grain absorbs all the wine, it hardens and becomes dark) add the cooked wine.

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tart lemon meringue

Sunday dedicated to the cleaning of the garden and I had already lost all hope of being able to spend some 'the kitchen ... A lot of pruning branches too big to make kindling, and so the idea of \u200b\u200beliminating them immediately in the oven but then, not let it I could waste all that lovely heat! Well, at least a couple of pies I had to do it! And here is my favorite!

Ingredients For the pastry:

250 grams of flour to butter

125 125

sugar

1 egg yolk and a pinch of salt

the grated rind of one lemon untreated

lemon marmalade

for the meringue:

2 egg whites until stiff Monatti

150 grams of powdered sugar

I made a simple tart with the jam, but without the usual central strips.

I did bake the bare minimum (do not know what to say, with the wood stove was different and I checked several times) I

prepared by mounting the meringue the egg whites until stiff and gradually combining sugar with the help of a strainer. Be careful to mix with a fork and not with whips out a glaze because otherwise the egg is removed!

I put the meringue on the pie and then refuel (oven time) at 90 ° C for about an hour, until the meringue has solidified ...

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Meatballs Stuffed Eggplant fish lemon

holiday Hooray! I finally managed to devote a bit 'to the kitchen, which I did not do a lot: I ventured into these patties recipe I had read ages ago on Friday but then I lost and I was not able to re ... It will also be a bit 'of calm in most of these days, I did mind the local sought to remember what you put a little 'imagination, luck (which I do with fish balls is always useful because in the past I have created some real shit!) e.. voila: delicious, wonderful, what satisfaction!

before I forget again the recipe, here it is:

cod and potatoes in equal amount

1 egg (about 500 g of fish)

grated lemon peel

lemon juice (not much)

crushed cumin seeds salt

pepper

oil

breadcrumbs for breading

little oil for frying

Mix with your hands the fish and potatoes with remaining ingredients, roll into balls, breaded and fried in a little oil.

Just because crispy fries are good but the next day are great!

Ve advise you!

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Keep a blog of cuisine is a little 'how to keep a diary, then rereading it you realize a few things which until then had been ignored: in my case I speak of the fact to cook more often than I had believed, recipes handed down from family ... and I thought to be an experiment! It 'also true that in recent months have so little time to devote to the kitchen when I can is just to prepare something that I really wanted and rarely try something new ...

The stuffed eggplant as they taught me are very very simple, as a flavor, no meat, no fish, just eggplant, bread and some seasoning ...

Ingredients:
eggplant,
stale bread, tomatoes
,
capers, garlic
,
basil, salt
,
oil.

Take the eggplant type long and not very large, the cut in half lengthwise and emptied with a boxcutter bucarne being careful not to bottom. Chopped the pulp removed, add bread crumbs, diced tomatoes, capers, basil, bread crumbs (preferably stale), minced garlic, salt and oil. Mix well and fill the boats with the mixture of eggplant.
Another little oil and bake at 200 ° C until the eggplant is not well cooked and golden on the surface (about 40 minutes). Better to eat them warm or cold.
Bon appetit!

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Lampascioni in oil

you ever tried to take pictures in a jar of pickled? I did not succeeded in any way, even if you have any suggestions please give me! I saw myself reflected in each and deformed, with a huge nose (not having a nose French) ... but so much so for this recipe, I had to settle for the raw material back then ... what are these photogenic wild onions, no?

To prepare: Clean the wild onions, be aware that hunting and appoccicosissimo a viscous liquid, rinse thoroughly and boil for about 20 minutes (in boiling salted water and to which we have already added about one third of white vinegar).

lampascioni I just have to be burned, so crisp.

Drain and put into sterilized glass jars. Add chilli, smells like (I put bay leaves) and cover with olive oil. Close the jars and proceed to sterilization. Allow to rest for a couple of months before consumption.

Remember: the lampascioni overcooked are not very good, and little cooking and sterilizing the bare minimum!

In two months I will tell my how they came!!

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Carbonara clematis

E 'on the first day for months now that I finally time to sit quietly for a moment and post a recipe that ... intense months! In this recipe I thought about it a lot, in the wake of the beloved Terry and its wonderful herbs!
passion for wild herbs has sent me my father, with whom a child I used to go around collecting a variety of fruits, mushrooms and herbs, various ...
Among them my favorite is by far the clematis, clematis or as I read on the internet trying to figure out what plant it was. The taste is bitter, similar to that of wild asparagus, but it is much easier to find! E 'is delicious with pasta, is a pancake, but watch out, because it is toxic in large quantities (Still, many plants are, it is also the parsley!), So should be eaten only the tops of the shoots and advice: Gather not ever close to the sea ... I do not know why but what grows there is very strong and annoying ... I assure you, I tried it on my skin, I was two hours with burning eyes only to have it put on Fire!
Be '... re-read what I wrote, I hope not to have scared ... it's really good and like all things just to use it wisely ....

The recipe is very simple (for 3-4 people):
Wash and clean the clematis, put it in a saucepan with a little 'oil and salt and cook with the lid and heat until it becomes tender (usually about 15 minutes), if necessary add a bit 'of water. A
, beat a few egg yolks and emulsionateli with the cooking oil of clematis you have made it cool to not cook the egg.
Boil 300 grams of fresh Troccoli (alternatively spaghetti), drain and add the sauce, stirring quickly.
Serve immediately because, as the traditional carbonara, the egg tends to congeal. Bon Appétit

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sandwiches, panini, sandwiches ...

Maybe if someone asks for it, maybe not ... we are destroyed for the opening of our van, but also happy for the enthusiasm with which he was welcomed by customers ... :)))
Here we were closing on Saturday night .. or rather Sunday morning, as they were the 6! They are "members":))

It 's true, they are super busy and unfortunately do not have much time to blog (sob, sob ..) but is expected to return soon. ... A hug to all
/ i. ..
I continue to follow my favorite foodblogger:)))

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reinforcements arrived!

Imagine an entire weekend struggling with eggplant, zucchini, peppers and so on and so forth ... a true full immersion culinary short .. , you say, who knows how many and what recipes to post! But .. not one! They were two full days to grill vegetables for the "great opening "on Thursday, but we go step by step and try to make things clear ...
Ale, my companion, and Vale, friend, decided to open along this beach burger a few months ago, since then it's all a put nails painting, sanding .. beers choose, choose meat, bread ... choose to 4 days of the dilemma vegetables means we do? So here is the game machine grigliaverdure!
also serve this ... the friends, right?;)

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Mae West ... coming soon

How exciting, we're almost there! After months of preparations for the opening day approaches ... If someone

just be passing the 29 evening, I'll be there:)))

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taco meat (a Sunday Mexican)

With this post I would like to dispel the myth that Mexican food is necessarily complex and spicy cuisine. .. It will be a series of personal experiences that led me to love Mexico, I find that the cuisine of this country is wonderful and tiring at all: I could eat tacos every day! So much so that in this week's absence is just what I did, thanks to the arrival of Mexican uncles who have pampered and stuffed with good things every day!
Well, here is a Mexican-style Sunday dinner: tortillas corn, grilled meat, guacamole, onions and baked potatoes and hot sauce .... y ya esta!

For the corn tortillas is simple: you make a dough of corn flour (I always use the Maseca ) and warm water, the dough should be soft but should be able to work with your hands. It should rest a half hour, then make into balls about 4 cm in diameter and stretch with tortillera (if you have one!) Or with a rolling pin. It is then cooked on a hot plate, about 2 minutes per side. If they are done well, should swell.

The tortillas are the basis for any accompanying a bit 'as we have bread.

In my opinion, however, the grilled meat is the top! And here I would like to dispel another myth: the tacos are nothing more than tortillas stuffed with "something", so nothing strange things ... the grilled meat is perfect!
is how to prepare a taco meat Asada: you take a tortilla, it takes on a bit 'of meat (not much, if not, will not close!) Add whatever you like: onion, tomato, beans, salad cheese ... well, free rein to the imagination! If you like a little 'bit of hot sauce and a' lemon (my Mexican relatives use it everywhere and very wrong to say that age!) Rolled mo 'cigar and voila! QUE VIVA MEXICO!