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goloooooosaaaaa

I want to reveal what I did two days ago but I only found out today, be a "slurp" super goodness.
If you want to make a snack for your little children, that is not commercial ones ....

cream is a "fudge" made with sugar (2 Tbsp. Soup) that you caramelize a bit 'of water (2 Tbsp soup ), when he took the right color, add the butter (10g salt, 10g unsalted), melted the cream is added (ca 1 dl) blends well and remove from fire, then put in a jar of jam and allow to cool. And this is the first ingredient of the Veranda.

The second is the N. .. tella homemade. With just 150 grams of dark chocolate and 1.5 dl of cream, it melts and gets all of this compound also in jar. It remains just as beautiful soft .... N. tella, but the taste of home-made 'something else! If you want you can add the hazelnuts, toasted and coarsely chopped more or less according to taste (this came to my mind eating sandwiches ...)

Today, more delicious than usual, I spread the cream and chocolate mou on bread ...

MMMMHHHHHHHH

THAT DELIGHT

(doses are roughly one because I did it all so eye ... but those are more or less)

Well ... ciugnatella another to add to breakfast B & B Il Calicanto.

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farinata ligure (fainà)

Farinata ........ i love you ........... yes, I love it ... Genoese dish, can be enriched with various ingredients ... onion etc. but I like simple. Mon are on vacation ..... for a whole month, I go to sea in my house in Camogli in Liguria, for ten days, and then fish galore, I have a desire to eat two anchovies so fresh that I could not remove the bone ;! I'll be back here in the mountains and then put into action my wood stove, cooking porridge is perfect in the oven in a pan of copper.

Today in my local, I served hot and crisp as an appetizer, along with focaccia cheese.

E 'it simple, you just follow some procedure and follow the cooking

Ingredients:

This dose should be sufficient for two standard trays. .. I can not ever be perfect because I'm always with great quantities.

• 500 gr. farina di ceci
• un litro e mezzo di acqua
• 3 cucchiai d'olio nella pastella
• 2 cucchiaini di sale
• a piacere qualche ago di rosmarino

mettere in ciotola la farina e stemperarla con l'acqua sciogliendo i grumi, io uso lo sbattitore. Aggiungere olio, sale. Dopo averla sbattuta farà una schiuma che va tolta col mestolo forato. Lasciarla così tutta la notte. Al mattino rimestare nuovamente perchè la farina si deposita sul fondo, e togliere nuovamente la schiuma.

Ungere una teglia, possibilmente aluminum, with oil, pour the mixture, stirring again before baking. Oven at a maximum, when it comes to temperature bake for 10-15. min. The flour should not be taller than an inch and a half.

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I ordered on the internet a bit 'of wallpaper ...

only the sample, a sheet of 50x50 cm, then compose a little 'as below, on a wall of a room, a headboard of a bed ...

and with this I would do the wall-head of a bed in another room (room daisies)

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thanks ...

who has just written to my blog, I do it here because I can not contact you, I can not find your e-mail or your blog.

But thank you, I appreciate moltissimoooo

a hug

Nicole

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here goes ....

... from here ...

... to here ...

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gray knit on days like today ...

bearings

that I'm doing this is the cover-jour un'abat

; with braids ....

pussy approves ...

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caramelized bananas and chocolate cake

... a little 'too sweet for my taste ...

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eh eh we hide the computer in here ...

way when not in use ... disappears in the closet all

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seen in La Rinascente Milan

who knows if I can create something like that?

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you work, work ... windows on ...

; details ....

lights and shadows

the door of my room goes to the bathroom, the shower will be at the bottom ...

details ...

a window ... not yet replaced

; door to the balcony

service window of the mini stairs

4 door glass door of the reception

outside, a grating

photos not very representative, but at least you see something. ..

this room will be named "Wisteria" by drawing on the wall

the window in the kitchen, builders discovered by chance by scraping the wall

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spaghettini allo zafferano con zucchini e funghi

a first simple but very tasty. In season, they use fresh mushrooms, now I have used my dried porcini. Look what color are the cherry tomatoes ... are my tomatoes in the garden this summer, from frozen raw ... good result, remain perfect, is an idea that I suggest. now I explain how to do questa pasta:

Ingredienti:

• 3-4 zucchini (quelli chiari)
• cipolla
• prezzemolo aglio
• funghi secchi (un pugno)
• pomodorini ciliegia
• zafferano
• olio col peperoncino
• pecorino grattuggiato
• qualche foglia di basilico

Ammollare i funghi secchi in acqua calda. Tagliare a tocchetti le zucchine, far rosolare una cipolla a fettine in olio, aggiungere le zucchine, un pochino d'acqua, un dado. Aggiungere prezzemolo e aglio tritati. Quando sono quasi cotti, aggiungere i funghi tritati ed i pomodorini ed un pochino d'olio piccante.

Far cuocere gli spaghetti in acqua and saffron (did you see what a beautiful bright yellow spaghetti have?)
When they are cooked al dente, pour into the pan, add the basil and sauté. Finally add the cheese.