Put Together Sand Rail Frame

What a beautiful pita! ... But the tzatziki is no joke ...

's why I like to cook: put 3 ingredients together, follow some simple rules (simple if you know, otherwise you're good to try !) and here you come out of cool stuff .. like the pitas that I made yesterday ...

With some friends we had arranged this dinner theme and the theme was Greece. I think if I think Greek tzatziki tzatziki and if I think pita, and since I always famous flour and the book that got my sister (yes, my sister knows me and always gives me things that I love!) then I started to mix these pitas, without too many expectations to be honest ... Instead came

fantastic! I do not know why .. I think it's the oil that you put on before putting the dough to rise or something .. But I will say one thing, the first batch had stretched the pitas with your hands and you are well inflated, but the others I have reached out with a rolling pin and came perfect, perfect pocket to open and fill you like a show ..!

Here is the recipe, taken para para from the book

350 grams of flour 00

125 ml water 10 gr yeast

1 teaspoon sugar 1 tablespoon extra virgin olive oil 1 teaspoon salt

Dissolve yeast in warm water and sugar, then let it ferment for a quarter of an hour.

In a large bowl, sift the flour, add salt and pour the dissolved yeast, starting to knead, adding more water as needed warm. You must obtain a firm and elastic dough, which Brush with olive oil. Let rise for at least an hour, covered by a towel, then divide into 16 loaves. Spread each with a rolling pin on pastry to form discs rather thin. Place on baking tray covered with greaseproof paper and cucete in preheated oven at 200 ° C for 7-8 minutes.

So in summary: Follow the dose, long-kneading (dough with the best electric), make a ball with the dough and grease it well on the surface, cover with a cloth and let rise, and make the balls spread with a rolling pin ...

For the tzatziki , however, I read many recipes here and there and end here as I did:

I took 3 large cucumbers, I have peeled, cut into 4 , removed the seeds (this is the most water) and then made into small pieces. I sprinkled them with salt and left to stand for about an hour. Then I drained all the water that came up, I chopped them with half moon, put on a cloth and squeezed again.

In short, the result must be a politiglia as little water as possible.

Then I took one clove of garlic, I squeezed and added to 500 grams of greek yogurt (Fage that of), I added cucumbers, a few drops of lemon juice and let stand for at least an API of hours in so that the yogurt flavor.

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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