What Happens If You Take 4 Ativans

Ravioli Risotto with delicate pink flowers of acacia

This is the time of ravioli ... maybe because I'm still on vacation and I have more time to cook! The
filled pasta very much, but it requires quite long time for the preparation of the filling and there is really pasta.Però comparison with the ravioli of the supermarket!
This dish is very romantic and gentle, suitable for a dinner for two! All
pink, pasta and stuffing!
I formed the ravioli large enough so why should be cut in half to be eaten and are very beautiful to see with the stuffing sticking out between the light pink pink dough!
To make the dough rose, I used flour and tomato sauce, while the filling is "colored" by mortadella.Provateli and bacon!

Ingredients for 4:

For the dough: 220 gr flour 00

tomato sauce to taste
two

pinch of salt Filling: 3 potatoes

100 grams of mortadella
50 g bacon 1 egg

100 grams of grated parmesan cheese
breadcrumbs salt and pepper to taste



sage butter

ripieno.Lessate Prepare the potatoes in boiling water, let cool, peel and mash them well with finely forchetta.Tritate bacon and sausage and add to patate.Aggiungete salt, egg and mix well until creamy omogenea.Aggiungete also parmesan, a pinch of pepper and, if needed, just enough bread crumbs to get a soft but not watery filling (this also depends on the potatoes, making Quoc will have less water in their skins).
pasta.Unite Prepare the flour a pinch of salt and lots of tomato sauce than it takes to get a smooth and sodo.Lavorate the dough by hand before you roll a car into thin sheets.
At this point you can pick your imagination and create the shape of ravioli you like, I for convenience preparo spesso le mezzelune,ma usando gli stampini dei biscotti potrete farli a forma di stellina,di fiorellino...
Una volta preparati i ravioli infarinateli e lasciateli riposare.
Cuoceteli in acqua bollente salata per pochi minuti e scolateli con una paletta forata,consiglio di evitare lo scolapasta per non romperli.
Io li ho conditi con burro fuso aromatizzato alla salvia ed erano buonissimi ma,anche in questo caso,potete scegliere un sugo o un condimento a vostro piacimento.Io ho cercato di non coprire il sapore delicato del ripieno per questo ho evitato sughi dal sapore troppo forte.Potrebbero essere buoni anche con la panna...se provate fatemi sapere!

Con questa ricetta partecipo alla raccolta del blog biscotti rosa e tralala: La cuisine en rose !

How Are Detritivores Different From Decomposers?

Today I leave you a recipe a bit 'special, a risotto scented with acacia flowers, delicate and primaverile.Purtroppo acacia flowers are no longer at this time, are very abundant in maggio.Vi Board to take them in bunches when they're fresh and freshly bloomed, wash gently, allow to dry and freeze subito.Io I did so and remained perfect, fluffy, white as freshly picked!
They have a delicate flavor and sweet, they go very well in jams or covered with batter and fried. For this I used
risotto with fresh tomato, basil and acacia flowers in abbondanza.Voi regulator according to your taking into account the tastes of sweet flowers will feel more or less depending on how you use it.
Once cooked risotto flowers are not nearly as visible, I suggest you take someone aside to decorate the plate.

Ingredients for 4 people: 400 gr

carnaroli rice

1 onion 200 ml white wine broth

6 or 7 ripe tomatoes sauce
acacia flowers (8 / 10 clusters)
basil
extra virgin olive

Chop the onion and fry with extra virgin olive oil. Add the rice and let it roast along with the onion for a few minutes.
Add the white wine and let it evaporate, stirring constantly with a wooden spoon.
Blanch the tomatoes, remove skin and chop grossolanamente.Aggiungeteli rice with a ladle of hot broth.
Continue cooking for about ten minutes and at this point, add the washed and dried flowers of acacia.
cook the risotto, adding hot stock when serve.Alla end add some chopped fresh basil and salt.
If you want you can mix the rice with butter and will be even more creamy and delicate.
You can also add some grated parmesan cheese, I prefer to leave it natural, so that had a more delicate taste and feel the taste of most of the flowers.
Garnish with a few flowers and some leaves of basil and serve.

participate in the contest with this recipe of lucy: cooking with flowers.

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Sewing: Sewing

Tuesday, August 10 and are still at work, here's what I combined between yesterday and today:

apparently I was contagious, too.

I've seen so in many blogs, which felt like to me to make one.

I had no pair of jeans worth cut (because usually when I decide to delete them, it means that they are so worn that you can not help but throw in the bucket), but I had this pair of pants that I do not were more (I put on some chiletto) and so I said "almost there almost feel" that goes wrong, I use it when I go for picnics.

But I will tell you that I do not mind at all, so I think I'll take it in town too.

Now I have to find some "ideuzza" to decorate it, for now I do not think of anything, so all in all is well (we accept tips, the color is not seen well from the picture is green / brown / military).

all for now, but tomorrow I will have to make one last chore to cross stitch, but it's just a bib, then you look after me in a short time and then .............. ................

see you in September.

Good ferragosto a tut you.

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Vanilla Cupcakes peach muffins

These cakes are light, sweet and fluffiest!

Since I discovered how sweet the peaches are good, use them forever! Especially in a soft dough cakes, baking the peaches are soft but not come apart, and keep all of their sweet taste! I recommend you try these muffins in this period, when the peaches are still good and juicy, I am also a little light because they contain butter, replaced in part by the yogurt.
The vanilla gives it that extra touch more to sweets, scented dough.

Ingredients for 12 muffins:

2 eggs 180 gr flour 125 gr

vanilla or plain yogurt 1 vanilla pod

half a bag of baking powder 100g sugar

80 g butter 1 peach and half

Beat eggs with sugar until mixture is light and fluffy.

Add flour sifted with baking powder, melted butter, yogurt and seeds of a vanilla bean (or one packet of vanilla, but vanilla is another thing).
Put the mixture into 12 muffin cups, filling them for 3 / 4.

Wash and cut in pieces rather than big fish, in each muffin without sbucciarla.Affondate 3 or 4 pieces of fishing.

Bake in oven at 180 degrees for 15-20 minutes.

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strutting

Thursday it was raining and cold here on Lake Maggiore with us ... so I went to the house of my friend Clare and we decided to try to prepare these sweets. By myself I would not have dared, the recipe was simple and sweet to me are not always as they should, but in 2 is different! And then she is really good at making sweets!
say that the result is aesthetically not what we expected, the coverage should have be much higher and more pointed, but the flavor is really delicious! sweets are chocolate-covered meringue and dark chocolate, delicious! The meringue is soft as cream in the crust of chocolate, try them!
If you want to see pictures of the various steps you go have a look on the blog of Chiara Sweetly snow.
The recipe for these cupcakes was taken from the book (beautiful and full of imaginative recipes and tasty) Leila Lindholm, "bread, cakes and biscuits."
Some cakes we have only covered with the meringue and were still very good. We advise you to burn the meringue with the flame before you soak it in chocolate, so it will be more durable and prevent si stacchi cadendo rovinosamente nel cioccolato fuso!!Questa infatti è l'operazione più complicata,ricoprire la meringa col cioccolato.Ma vi assicuro che vale davvero la pena provare!!

Ingredienti per 12 cupcakes:

3 uova biologiche
225 gr. di zucchero semolato
1 cucchiaino di zucchero vanigliato
50 gr. di burro
100 ml di panna acida
2 cucchiai di caffè freddo
210 gr. di farina
2 cucchiaini di lievito in polvere
4 cucchiai di cacao
1 pizzico di sale
100 gr. di cioccolato fondente

Copertura di meringa:

6 albumi di uova biologiche
850 gr. di zucchero semolato
il succo di un limone
2 cucchiaini di zucchero vanigliato

Copertura di cioccolato:

350gr. di cioccolato fondente
3 cucchiai di olio vegetale

Preparate i cupcakes: sbattete le uova con il burro fuso e lo zucchero fino ad ottenere un composto chiaro e spumoso. Aggiungete la panna acida ed il caffè. Mescolate insieme la farina, il cacao, il lievito e il sale e amalgamate delicatamente al composto. Ponete dei pirottini di carta in una teglia per muffins e versate il composto riempiendoli per 2/3. Cuocete in forno a 175° per 20 minuti. Lasciate raffreddare.

Per la copertura di meringa: in una terrina di acciaio inossidabile mescolate gli albumi con lo zucchero e il succo di limone. Whip hand for about a minute until everything is fluffy. Place the bowl in a double boiler and whisk until the sugar crystals are dissolved and co mpost assumes the consistency of fluffy meringue. Remove the bowl from the bath and put the vanilla sugar into the mixture. Beat the meringue with the electric whisk until it raffredda.Noi we continue to beat for more than 15 minutes and it came out pretty dense and compact. Put the meringue in a pastry bag and shape of the spiral over the cupcakes. Let solidify in the refrigerator.

Prepare the chocolate coating: chopped chocolate and let it merge with the oil in a water bath. Pour the chocolate in a bowl and let cool. Dip the tip of the cupcakes in chocolate. Let solidify in the refrigerator.