Diarrhea Everytime I Eat

Toffee Brownie

I've discovered over the past two years mistress of the kitchen of the Anglo-Saxon countries, especially the sweet and the brownie is definitely my favorite.

The recipe for these I took from bought a book from my sister in London , and I must say that the result was excellent. Also because I'm not really very good with the sweet in the sense that if we deviate slightly from the recipe is easy to make a real mess and accuracy is not among my talents! However, considering that the ingredients for these brownies them I dosed a little 'eye because the balance had decided to not work at all, I'm really happy ...

Here's the recipe:

350 grams of dark chocolate (50-60% cocoa) to pieces

250 g butter 3 large eggs

250 g muscovado sugar cane

85 g

flour 1 tablespoon baking powder (about half a bag)

1. Heat the oven to 160 ° C (if you put it in the oven to gas 3, if you have a convection oven at 140 ° C ), butter and flour a square baking pan for about 23 cm . Melt the chocolate in a double boiler with butter, stirring well, then leave to cool.

2. Beat eggs with electric mixer until they are swollen and foamy (change color, become very clear), add sugar and continue stirring. Slowly we combine chocolate and butter mixture, then yeast and continue to knead.

3. Pour the mixture into the mold and bake for 30-35 minutes, or until the cake is not hard. You can check the cooking by inserting a toothpick in the center, should stick to stick slightly. It 's normal that it remains a bit' soft in center but will solidify on cooling.

4. Let cool on a rack (so that circles in the air also, I have put on the rack of the oven) for at least an hour, then cut into a square and let cool completely, always on the grid.

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raining meatballs!

'nuff said, meatballs today! The recipe I have been handed down by word of mouth (or rather, orally, as a child I eat them I do not know how many!) And sometimes I just want to brush up on old recipes.
The balls in question are quite simple, but their strong point being buonisime both hot and cold ... to tell the truth to be really cool do not get it often!
The recipe is this one, but it is always best to adjust from time to time according to your taste:

500 grams of minced beef meat
2 eggs
3 handfuls of bread crumbs (preferably stale, so it is easier to crush)
1 clove garlic, minced 2 tablespoons grated Parmesan cheese


parsley salt, pepper and oregano oil to season
the end

You knead the ingredients and form into balls of desired size. It
fry in a little oil, drain well. Once cooked, place in bowl and drizzle with a bit 'of olive oil and oregano ...

Now that I think a bit ... but 'we would like lemon? The next time I try.

With this recipe I would like to contribute to collection of "Flavor of Vanilla

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leek and pumpkin soup with rustic bread broccoli

But who says that in Rome there is always the sun!? It seems to me that this winter will never end and then I am a console with a nice hot soup ... Like almost all the dishes I cook, there is no real recipe, I start with a base, but then I do not have enough patience to follow the directions step by step ...
This soup was born from Erba Viva (who knows the place!) While I wandered with Ale (yes, again him!) Looking for a good and cheap dinner. I felt like a soup of leeks, the leeks do not like him much, then came the idea of \u200b\u200bthis soup leeks and pumpkin ... I will tell you, its good! To prepare
(2 to 3 people maximum)
leeks 2 medium-sized pumpkin

1 quart salt water


pepper olive oil.

They get to cook the chopped vegetables in a small or 'of oil, let it fry for a few minutes and then add hot water or vegetable broth (altrenativa in a little' nut goes well). The amount of water depends on the consistency you want. When the vegetables are cooked, you switch to the blender, you add salt, a little 'pepper and a drizzle of olive oil ... not just the original but with this cold .... ENJOY!

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Guys, it's not easy to keep a blog of the kitchen! I mean, I cook and eat every day, but when do I stand in front of the photo to the eternal dilemma: do I eat or the photo is hot? Be ', judging by the number of posts published so far the answer is more than obvious! However, today I want to play with the bread, which can not be eaten hot should allow me to make some nice pictures ... or at least I hope (do not know yet what I invent to make a decent lightbox!).
The idea of \u200b\u200bthe bread came to me for two main reasons: the oven super technological of my new kitchen is not even worthy baptized and the fact that my sister for Christmas regalto I have a cookbook on bread and a range of organic flour that were there waiting to be mixed.
The recipe comes from the common bread rolled with broccoli sauté,
1000 kg of flour

400 g water 50 g yeast 20 g salt

10 grams of honey

For the preparation we proceed like normal bread, the second extends a kneaded dough with a rolling pin, you distribute the broccoli and sichiude a mo '... the tradition of this came rather in a horseshoe to logistical problems!
Later I will tell if the result is good!