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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.