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Claims are not these but the result I got is much better than we expected :)))) I clarify, you may have noticed (?) I was away for a while ', in addition to usual duties, this week me and my Amors we painted the walls of our room ... Not to give ciccio alll'estate term, we have got a room reminiscent of a festive sea, full of animals on vacation! So this week I drew the walls and Saturday + Sunday abiamo colored everything! Here you can now continue with the recipes that will soon arrive! For the moment I leave the result of our work ...

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Péchés

It 'hard to give up the summer, light and air that smells of sea salt, to dinners with friends under a starry sky, chatting to Late in the evening ... then here is the last peaches of the season with something sweet, drink a cup of tea if your autumn is knocking at your door.

I'm in a gloomy period, can not stand my duties and a slice of sweetness is welcome, so be prepared in many delicious comforting, lifting the morale!

GATEAU DE Péchés

1 large fishing

100g robiola

50g sugar 1 egg

20g cream

5 amaretti

pastry

Mount the yolk and sugar, add the robiola and cream. Roll out the pastry, buttering a mold of 20 cm. Cover with the pastry spread, combine the mixture of robiola, fishing, cut into thin slices, garnish with crushed amaretti.

Bake at 180 ° C for 35 min.

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IT'S TEA TIME TOO

The tea is the most popular drink after water, of course. The drink is prepared Soak the dried leaves of the plant: the Camellia sinensis.La plant is native to China but has spread to the rest of Asia. After drying of the leaves, depending on the processing gives green tea or black tea.

Green tea is made from simple drying of the leaves, while black tea is produced by fermentation that occurs during drying. The fermentation

determine insolubilization of a set of substances, tannins, which in addition to giving the characteristics of astringency also determine the darker color.

A curiosity: the color of the tannin acidity depends: in fact, adding the lemon tea you will see a clearing, due to citric acid of lemon, which lowers the pH.

I love tea, I bought years ago, a beautiful book: treats for tea.

There are sweet and savory recipes and The author is a real guro the world of tea.

Now I propose that this banal of butter cookies, of course, be combined with a warm cup of tea! I recommend water for tea must be hot!

BUTTER BISCUITS (about 30 cookies)

300 g of flour

180g butter 150g caster sugar

50g brown sugar 1 egg

1 teaspoon baking

1 pinch of salt

Combine flour, sugar, salt with the butter, add the egg and work the mixture. Form of cylinders and covered with the film, leave for about an hour in the fridge. Remove from fridge and slice arrotandata trying to keep fit. Sprinkle with brown sugar. Bake at 180 ° C for 12 min.

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GATEAU DE GREY: NEW LOOK

Autumn in the North, is not never late in coming, this year the air has become crisp early. The sky full of gray clouds, I opened my blog to a post and saw all gray, very elegant for a wedding, but enough! Change look: a summer anthem that ends: for a bit 'will be blue like the sky, white as the foam of the sea and then we'll see! Today I leave you a few photos I took here and there this summer. I hope you like them, but tomorrow I promise a recipe!

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soft cakes of figs and chocolate

This soft cake with a sweet secret game is bad, but after many changes, due to the lack key ingredient, the result has shown great . I bought some figs that I wanted to use for a fairly rustic recipe with buckwheat flour inspired the typical Nordic recipe with blueberry jam, but it's up to me to see that they are rimbabita? Thoroughly convinced of it in the pantry I have not bought, so I found myself with the bowls ready, Thomas (my young aide messy!) Chair complete with apron and flour neinte! HELP! And so I have a white flour using the shell 00. The result is still excellent, the presence of buckwheat might have made the original recipe, but I assure you it is delicious. Try it!

FIGS AND CHOCOLATE CAKE WITH SOFT

200g flour 00

200g butter

180g sugar

100 almond flour

4 eggs 1 / 4 tablespoon baking

4 figs

100g dark chocolate 50g

cream

Mount the softened butter with the sugar, add egg yolks one at a time, the almonds and flour, I also added 1 / 4 packet of yeast, and if you want you can also use the electric sbattittore. Whisk the egg whites and incorporate them into the mixture. Melt the chocolate with the cream in a double boiler. Pour into a cake tin 10 x 25 one part of the compound, put row in figs peeled and cut into cross, slightly open and pour the cream into the chocolate (I did a single cord for all figs.) Sink a little figs. pay around another compound. We will make a bit of cake that I have prepared small single serving pies. maybe it's a bit 'tricky to read but the photos can help you!

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DALL'ORTO THE PAN ... WALKING DISTANCE

What can I say I will not post photos and memories of travel, the Web is chock why I continue with my simple recipes influenced by the availability of the refrigerator, the money, the desire to do and also from the garden in summer, that despite the widespread drop, generously ( for tomatoes perhaps too generous!) offers its products, in August mainly tomatoes and peppers and eggplant so after preparing the sauce (my mother stoically wanted to buy 11 boxes of the beloved vegetable), which will be good for the whole year , as well as various garden or red onion marmalade, yesterday I made a light meal for lunch: tomatoes stuffed with rice, barley and buckwheat.

TOMATOES STUFFED WITH LIGHT

6 tomatoes (I used the beef heart, measuring not too large)

rice, barley, emmer (Gallo's)

chopped thyme, basil and mint

Philadelphia

60g parmesan cheese (to taste) salt

extra virgin

cut the cap of the tomatoes and set aside, with a clear dig the flesh of the tomatoes, leaving at least 1 cm thick outer side up on a plate and let them water. Meanwhile, cook the grain, after draining cool. Mix with chopped herbs, extra virgin olive oil, Parmesan and Philadelphia (or robiola if you like). Fill the tomatoes and cover with the caps. Put a little oil on the surface of the tomatoes and place in baking dish and bake at 180 ° C for 40 min