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SWEET EQUITY!

I really want to participate in the contest on plum cakes organized by Natalia of Fusilli fried.

A little 'because it is a good excuse to start the imagination.
A bit 'to regain possession for even a day in my time.
A bit 'out of sheer gluttony

... I thought about it all week, and make an appointment, I took a phone call, talking to a girl. Between one and another effort, including a sore foot, and the classical-like throw-the-couch-but-not-I peeped this idea in his head and saliva your mouth water and various ingredients and followed each other in my mind, trying to match each other. Until ... Until

three names are aligned on the same line, as in slot machines of Las Vegas Casino: pear, chocolate and rice pudding!

Bling-bling-bling!

I have not seen the hour came Sunday ...
(and Ice Man!)

PLUMCAKE rice, CHOCOLATE AND PEAR

Ingredients:
- 100 gr. rice;
- 500 ml. milk;
- a lemon peel;
- 1 pear Williams
- 3 tablespoons chocolate chips;
- 1 whole egg;
- 50 gr. of corn starch;
- 100 gr. flour 00;
- 100 gr. butter;
- 100 gr. + 2 teaspoons of granulated sugar;
- 1 teaspoon baking powder;
- the tip of a knife of salt.

First put the rice to boil in milk with salt, lemon zest and 2 teaspoons of sugar it will take about 20 minutes over very low heat, stirring often to prevent the milk from sticking to the bottom and in any case until it is completely absorbed.
off and allow to cool, after removing the lemon zest.
Peel the pears and reduce it into cubes.

In Meanwhile, beat with electric mixer the butter and sugar until frothy and white.
Add egg, and then the flour, baking powder and starch, after pureeing.

finally Combine rice, chocolate chips and pear, stirring with a spoon and transferred all of the loaf pan lined with parchment paper.

Bake at 180 ° C for 50 minutes abundant.

E 'strongly advised to abandon the desire to eat fresh from the oven: warm and gorgeous!

Under My Mom Nylon Feet

FAST!

I like zucchini, and my sister (who kindly had me spending so that I could find at the supermarket closed) had found some perfect in color and form (but also in flavor!).
I like to cook in the oven.
And I love the ham and cheese filling.
I wanted something tasty but light.
So in a moment:

boat of ZUCCHINI

Ingredients for 2 people:
- 3 zucchini;
- 3 slices of ham;
- 50 gr. of cheese (provolone, Cacetti Ragusa, fontina or mozzarella);
- a piece of bread the day before;
- salt, pepper and extra virgin olive oil, to taste

Cut zucchini length-wise and take the seeds with the help a spoon and knife.

Place the baking tray lined with parchment paper, then season with salt and pepper and drizzle with a little oil.
Bake at 200 ° C for about 10 minutes, turn them over to dopodicchè that you can cook without scorching the back.
Stuff each boat with the ham cut into strips and cheese, then bake again for another 10 minutes.

In the meantime, take the old bread and crumble.
Combine the crumbs in a bowl and sprinkle with a little oil, stir and arrange on zucchini.

Far browned, prolonging still cooking in the oven for another 5 minutes with the grill.

Yaio Online Streaming

A LONG POST ... To compensate for absence!

very busy!

I'm trying to do something new, which now occupies almost 10 hours of my day.

The rest I try to dedicate to the care of my loved ones.

And the rest, just get there in bed with his tongue out.

I'm just cooking and, to be honest, I eat very little (in fact, in 90% of cases, I skip lunch ... yes, I know that you do not!)

So instead a recipe that has been a little dormant.

E 'another thing (actually 2!) Of those who have been very successful at Christmas dinner: the Rate Rate (in fact I have also replicated the New Year's Day lunch!)

Vote Vote The buns are in the area of \u200b\u200bRagusa, but currently find themselves at home and in the bakery as soon as you cross the territory of Noto: every time my grandmother made them, but now I see them often do in-Law Dear.

The name should come from the word "vote", that is, turning, turning, as to create necessary to turn the dough over itself.
It does not always run the same method: In-Law Dear bends them with the same sequence described in the following photos.
When I saw them make friends by Ice Man, in Marina di Ragusa, the vote votes were rolled up like any roll on the outside and closed with just the pinch on the dough.
And my grandmother and her sisters, however, made even more complicated, bend the right towards the center, the left side always toward the center and then superimposing the two shares in each other.
The filling varies from area to area, and from house to house.
Like many other recipes, for that matter.

Anyway, I enjoyed a lot in them, and redo, and I find that very handy:

1. because I get the dough easier to roll it out in a rectangle rather than a circle (I have serious problems with "rolling pin" and "circles" ...);

2. portioning is easy (I find it that it is difficult to cut slices from small triangular and my usual check, especially when you're in a hurry and there are many guests);

3. ... and then also go well as an accompaniment to an aperitif (and wherever there is Cognato and / or one of the cousins, there's a drink around!).

I VOTE-VOTE TOMATO

.

Ingredients:
- 1 loaf of dough, about 250 gr. (Recipe here )
- 1 onion;
- 1 clove garlic;
- 200 gr. canned tomatoes;
- 1 bunch fresh parsley;
- 50 gr. about fresh cheese;
- a couple of tablespoons of grated cheese to taste (preferably cheese);
- a teaspoon of sugar;
- salt, pepper and extra virgin olive oil, to taste

While the dough rises (but I, in fact I defrosted two cakes the night before, leaving them in the fridge until ready to use them) to prepare the sauce: chop the garlic and finely chop the onion and saute in a little 'olive oil.
Add plenty of chopped parsley.
Pour the tomatoes and throw them out with a fork.
Adjust the acidity with a teaspoon of sugar, salt and pepper and cook about ten minutes.
Cool.

Roll out the dough into rectangles and rather thin.
Cover with the tomato, sprinkle with grated cheese and place on a regular pieces of fresh cheese (or tuma, or mozzarella, or provolone ...)

Bend as the sequence of photos, transfer the baking tray covered with baking paper and brush with olive oil.
Prick the surface and bake at 200 ° C. for at least 30 minutes (and in any case until golden brown on the upper surface and lower).

also excellent the next day!

I VOTE VOTE FOR BROCCOLI

Ingredients:

- 1 loaf of dough, about 250 gr. (Recipe here )
- 1 clove garlic;
- 400 gr. broccoli (even frozen);
- 1 serving of pork sausage;
- salt, pepper and extra virgin olive oil, to taste

Clean the broccoli and boil in salted water for about fifteen minutes (when they are cooked, pierce the log with a fork, this will be soft!).
Drain well.

Sauté the chopped garlic in olive oil. Add
the tops of the broccoli and fry briskly for about ten minutes after adjusting the salt, crushing everything with a fork.

Cool.

Roll out the dough thin and rectangular.
Arrange over the broccoli and bits of sausage which was previously removed the gut.
Sprinkle with freshly ground black pepper, pour a little olive oil over and start folding the dough as for that tomato.

Transfer the baking tray covered with baking paper, brush with olive oil, prick the surface and bake at 200 ° C. for at least 30 minutes (And until golden brown on the upper surface and lower).
These are also very good as well the next day ... But above all these
... tada ... enjoy the compliments of Zia Rosetta !
(And why I said it!)

Exposure To The Stomach Flu

RISI

What to do when the fridge there are several bottles of champagne which obstinately retains only a poor background?
Prepare a delicate

.

RISOTTO WITH SPARKLING

Ingredients (4 servings):
- 400 gr. Rice for risotto;
- 1 onion;
- 1 glass of sparkling wine (or white wine);
- vegetable soup;
- 2 tablespoons of cream,
- grated parmesan cheese;
- 2 knobs of butter;
- extra virgin olive oil and salt to taste Prepare the vegetable broth

putting a saucepan with about 1 l. water, 1 potato, 1 carrot, 1 onion, 1 bay leaf, 1 celery stalk, a couple of tomatoes, a pinch of salt and a dribble of olive oil and simmer gently for about fifteen minutes.

Mince the onion and sauté gently in a little 'oil and a knob of butter. When the onion
become transparent add the rice and toast for a few minutes, stirring carefully.

Pour the wine and let evaporate.

Add a few ladles of broth, stirring frequently and making sure the cooking liquid does not dry too.
Continue this until cooked rice (about 20 minutes) and in the meantime with salt.

Turn off the heat under the pot and stir in a knob of butter, cream and a couple of tablespoons of parmesan cheese.

Serve hot.

Bon Appetit!

Calculator To Show When I Got Pregnant

GOOD WINE AND EPIPHANY TO ALL!

Epiphany comes and takes away all the festivities. ..

A little 'makes me sad.
A little 'no, that maybe it's time to take back the old rhythms to make new things.
The year has just begun and because the iron is beaten until it is hot, I should probably take advantage of the impulse given by the recent good intentions (... and the surplus of calories!)

Meanwhile, due to strong cold wind (which encourages - and justify! - and always, in view of next shortage, which at this point of the waist must be put in place a bit 'dietary restrictions!) after lunch and coffee before we cuddled with this:

ROLLE' RICOTTA

Ingredients for the sponge cake:
- 70 gr. flour 00;
- 50 gr. potato starch;
- 3 eggs;
- 80 gr. granulated sugar;
- 1 tablespoon olive oil;
- ½ packet of baking powder;

for the filling:
- 500 gr. of fresh sheep's milk ricotta;
- 4 tablespoons granulated sugar;
- 2 tablespoons vermouth;
- chocolate chips dark;
- grated lemon peel and / or orange (to taste);

for wet:
- water, sugar and vermouth, qb

Preheat oven to 170 ° C.

Beat the egg whites until stiff.
Mount, separately, the yolks with sugar until they become white and frothy, and add a tablespoon of oil. Join
whites whites, being careful not to dismantle them.

Sift together all the powders (flour + starch + yeast) and pour the mixture with the help of a wooden spoon, always paying attention and doing a movement that goes from bottom to top.

Pour into the baking tray lined with paper oven and level, trying to make a rectangular shape.
Bake at 170 ° C. for 12-15 minutes.
In practice, the remaining dry mixture has a nice light color (in each case is the golden rule of the toothpick test: If the mixture does not stick to the surface means that it is cooked!)

Take a clean cloth on it and turn over the sponge cake baked and still hot, gently remove the wax paper and roll quickly on the canvas himself, to give shape also rolled up to the dessert.

Meanwhile sift the ricotta, add the sugar, zest of 1/limone and 1 / orange, chocolate flakes or droplets, a pinch of cinnamon and 2 tablespoons of vermouth.
Beat with a fork, quickly, so mix all ingredients and place in refrigerator.

When the cake has cooled begin to unroll it, bathing it gently with a wet obtained by mixing sugar, water and vermouth.

Fill with the cream over the surface and roll again, using the plot (it looks complicated, but it is easier to do than to describe it in words).

Keep in refrigerator at least a couple of hours before serving.

Donation Request Individual

POTATOES, MON AMOUR!

At Dinner Christmas Eve my sister and I, we also take care of side dishes.
I have prepared some highly appreciated:

BARCHETTA POTATOES WITH MUSHROOMS:

Ingredients (for 20 guests):
- 20 medium potatoes, and possibly all of the same shape;
- 300 gr. button mushrooms;
- 40 cubes of cheese;
- ½ glass of red wine;
- 1 clove garlic;
- 1 small onion;

- chopped parsley;
- extra virgin olive oil, salt, pepper and herbs, to taste

Prepare the mushrooms by frying the garlic and chopped onion.

Add the mushrooms cut into small pieces and blend with red wine, salt, pepper and season with parsley, sage, rosemary and oregano.
Cook about ten minutes.

Meanwhile, peel potatoes, cut them in half lengthwise and hollow out a central dimple, using a spoon and / or a boxcutter from the tip sharp.

Arrange the "boats" into the pan, season with salt and pepper and drizzle with a little oil, then fill with the mixture of mushrooms, and using any cooking liquid, sprinkle with more chopped parsley and bake for about 20 minutes at 200 ° C.
Check the cooking piercing with a fork: if the potatoes are almost soft, put a piece of cheese on each boat and bake for another 5-10 minutes.

Oplà, les jeux sont fait!
(NB heated in the oven the next day ... I'm Buo-nis-is-me!)

25 Weeks Pregnant And Nauseous

Diggin 'IN THE DANCING QUEEN!

Yes, its a good start.
And the freedom to "dance as if no one look at me" ...
I decided: this is my theme song of 2011!

Dancing Queen, feel the beat from the tambourine / You can dance, you can jive, HAVING the time of your life / See that girl, watch That scene, dig in the Dancing Queen ...

(Dancing Queen, feel the beat from the tambourine / You can dance, you can loose, enjoy your life / See that girl, watch that scene, Come on, dancing queen ...)