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2011 Happy New Year to all!

Happy New Year 2011 to all all and leave you with some pictures without prescription (sorry ma lo faccio dopo ). E  io ho preso raffreddore...E si, proprio giusto giusto a fine l'anno:(

Tiramisù al tè matcha e cioccolato di  Chiara di "Il Pranzo di Babette"

 e i Savoiardi dal libro di Ladurèe

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BEST WISHES TO ALL!

 

  Vi auguro un Natale sereno, tranquillo e dolcissimo come questi tartufini Mixed gift to all of you there!

Did you know that I'm lucky: I celebrate Christmas twice;))

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next Christmas 2010 Merry Christmas

With this series of images, gif, Christmas hangings and dividers (if you're interested you can find it here ), I wish you a:

Non capisco perchè non sono attive tutte le animazioni?!?

Tiziana

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"Friday-cocotte" is a new book

you remember this post ? I said that I have some books with recipes for casserole and you have suggested me to make a new heading. So, how about a book called "Friday-cocotte"? We try and start from today, Today I propose two recipes casserole. You could do as well as a menu and alone. All two recipes are taken from two different books. The one with the broccoli is a little special because ha un ingrediente che penso non si trova in Italia, il formaggio Cheddar. Io lo trovo in Slovenia ( sono a 2 km da loro ). Credo che si potrebbe sostituirlo con qualcos'altro al vostro gusto.

Flan di broccoli e cheddar ( per 6-8 cocotte )

Ricetta liberamente tratta dal libro " Cocotte" di José Maréchal

 

- 300 ml di panna acida o panna fresca

- 150 ml di latte

- 6 uova

- 3 pizzichi di sale

- 3 pizzichi di pepe

- 2 broccoli

- 200 gr di cheddar

- 1 cucchiaio di sale grosso

1. Carefully cut the broccoli in boiling salted water and cook for about 7-8 minutes. Take them with a slotted spoon, cool them in a bowl of ice water, then leave them on paper towels.

2. Break the eggs into another bowl and mix well with sour cream (or cream), milk. Add salt and pepper.
3. The assembly of casserole: Cut a few pieces of broccoli (to keep the most beautiful part) and distribute them on the bottom of each casserole. Cover with a few pieces of cheddar. You have finally left the broccoli, pour the mixture of egg and milk and finish it all with one or two slices of cheddar.

4. Cook the casserole in the preheated oven 180 ° C for about 25-30 minutes.

Cocotte of eggs, spinach and bacon (for 4 cocotte)

free recipe from the book "Oeufs cocotte" Stefanie Bulteau and amended by I

-

4 eggs - 380 grams of sour cream or creme fraiche

- a camembert

- 6 Slices of bacon

- 300 grams of spinach

- 100 gr onion

-

garlic - salt, pepper

1. Preheat the oven to 210 ° C and the plate prepared with the water bath.

2. Sauté in a pan with some olive oil diced onion and garlic. Add the diced bacon and cook for about 5-7 - minutes (when the bacon gets some color).

3. Wash and cut not too fine spinach and add the onion and bacon. Cook for about 5-6 minutes, then add the sour cream and let sobbolire for a while (about 5-7 minutes). Add salt and pepper.

4. Mounting cocotte: 4 buttered casserole. Spread on bottom of each casserole the mixture of spinach, bacon and cream. Cover with a few pieces of camembert, cut into cubes. Break an egg into each casserole and cook in water bath.

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Ancora qualche giorno e siamo a Natale.........

Vi dedico questa cartolina........

e questa poesia.

Gesù bambino vestito di bianco

Gesù bambino vestito di bianco

brought your gifts to those who are strong and the weary,

bring your gifts to children and adults

baby Jesus loves children.

baby Jesus dressed in blue

brings gifts to whoever you want,

bring your gifts that are always true,

Jesus child of today and yesterday.

Happy Birthday with a circle.

Congratulations to the whole world.

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Mini-tart pomegranate juice gluten free and my first blog-birthday ......

Here, also arrived that day, the day of my first year of my little blog !.... I think that day was only yesterday when I finally decided to throw a ball in unknown. For many many months of turns to blogs for some of you, so many proofs to repeat all these delicious recipes (do not say to photograph !!)....... Now I can say I learned a lot! I took the camera a year ago, I never meant photography. Only now I began to learn something.

thank all of you silent ones who pass by my blog, read my recipes, inspired and those who say hello ......

Today I made a cake, I can not make beautiful cakes, beautifully decorated and cared for, but I have these delicious gluten free mini-tart pomegranate juice that pacer for sure! Believe me, they are very good, one leads to another.

gluten-free mini-tart pomegranate juice (or a pie for the mold by 26 cm)

For the pastry:

- 100 grams of corn flour foil fine

- 100 grams of rice flour

- 100 grams of millet flour

- 1 small egg

- a little cold milk

- 120 g sugar

- 120 grams of cold butter

- a pinch of salt

For filling:

- 200 ml of pomegranate juice

-

3 eggs - 150 g sugar

- 100 ml sour cream

1. Prepare the filling: I held the pomegranate juice with the aid spremiarancia eletrica. Strain the juice and add 3 eggs. Let stand until prepared everything else.

2. For the dough pastry: flour milling miles I got the miles in the grinder (like the Zuccero the veil). Remove butter from refrigerator 15 minutes before, cut dadini.Disponete the flour on a pastry board and pour in half the chilled butter into small pieces, a pinch of salt. With wet fingertips, add the egg and cold milk if you need it, make a ball, wrap in plastic wrap and put it to rest in refrigerator for 1 hour.

3. Roll out the dough too thin, buttered or oiled molds lined, slightly bucherellateli the bottom and cook the white oven to 180 ° about 12 minutes if in a mini version and 20 minutes if large version.

4. Take back the pomegranate juice with the eggs, add sour cream, stir well with a whisk.

5. Pour the filling on the bottom of the hot cake or cupcakes. Cook in oven for about 12 minutes for the mini version and large version for about 35 minutes at 150 ° C.

6. Let the tarts cool and decorate with icing sugar.

enter the contest with this recipe Simonetta A celiac dinner

my menu is:

Appetizer - Salad calamari, apple and nuts

First course - apple and beet gnocchi with gorgonzola and noccciole

Dessert - Mini tart pomegranate juice

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Warm salad with lettuce, bacon and mushrooms Unusual

salad warm very simple and tasty. I used the bread as saucers. Bread is a preparation for IKEA bread with cranberries. Many of you know very well. They can be served as finger food, no?

Warm salad with lettuce, Becon and mushrooms (for 2 servings normal)

- 140 grams of arugula or lettuce ( oppure altra insalata verde )

- 100 gr di champignon freschi ( o altri funghi freschi )

- 100 gr di bacon tagliato a cubetti

- 60 gr di Parmigiano o Trentingrana

- 10 olive verde snocciolate alla salamoia

- noci oppure semi di zucca, di girasole

- 60 ml di aceto balsamico

- 2 cucchiai di miele

- 40 ml di salsa di soia

- pepe, sale

1. Pulite e tagliate a listarelli i funghi e fateli rosolare insieme con il bacon.

2. Lavate l'insalata, asciugatela e se necessario ( se usate un'altro tipo di insalata, non rucola ) break it into pieces with your hands are not too small.

3. Prepare the balsamic sauce: In a saucepan mix concomitantly balsamic vinegar, soy sauce, honey and black pepper. Mettela on low heat and melt the honey, just melted, turn off the heat.

4. I prepared the children for bread sandwiches prepared by IKEA. I let it cool and then I emptied with a lot of attention.

5. Assembly: The bottom of each bun put the salad, pour over the bacon with mushrooms, walnuts or sunflower seeds, pumpkin. Toss with the sauce, place over the olives and cheese.

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.... cocotte to panettone, Camembert and jam dogwood

   Si, avete ragione a dirvi : "Ancora cocotte??!! Ma questa qui ha deciso di fare un blog-cocotte???".....Questa settimana finisco con un'altra ricetta di cocotte dolce e finiamola così ( vi svelo un segreto che ho tre libri di ricette con le cocotte;P )!...

  Volevo proporvi un bellissimo dessert è molto semplice da fare ma è molto molto bello. Ci sono solo tre ingredienti ( il quarto al piacere ): il Panettone raffermo, il Camembert e latte o panna ( nella ricetta era la panna ma io ho usato il latte ).

Cocotte al panettone, Camembert e marmellata di corniolo ( per 6-8 cocotte )

free recipe from the book "Cocotte" by José Maréchal

- 18-20 slices of stale

Panettone - 2

Camembert - 500 ml of milk or cream

-

freshly ground pepper - 1 jar of black currant jam like in the recipe but I had a jam dogwood

1. Cut and rounded the corners of the slices of panettone so that you come well in cocotte, that make the discs. Cut the cheese into thin slices.

2. Place a disc of panettone on the bottom of each casserole. Place over one to two slices of camembert and a little pepper, and so on up to half height. Mash well and ended with 1-2 slices of camembert. Pour over the milk or cream.

3. Cook the casserole in the preheated oven at 200 ° C about 15 minutes.

4. Serve piping hot casserole, accompanied by the cranberries (or dogwood like me) and a green salad.

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Cocotte

this recipe a bit improvised, that I put together the recipes found on the Internet. First time I cooked prawns (And eaten first), though maybe I did everything right but the result is a delight;))

Cocotte shellfish and potatoes (for 2 cocotte 420 ml)

- 5

scampi - shrimp 5

- 2 large potatoes

- 100 g of leek

- 100 gr shrimps already cleaned

- 100 ml fresh cream

- 50 g Gorgonzola picante

- 2 tablespoons grated Parmesan

- a pinch of ginger

- salt, pepper

1. Clean the shrimps and prawns: with scissors kitchen and make a cut along the back of the escape in order to open the shell slightly in two without creasing. The cut is made starting from the neck to the tail. When you open the shell slightly you will see a 'thread' black or dark red that runs throughout the cut. This should be removed. Then, wash the prawns under running water to remove any residue, but not for too long. Uvula are cleaned shrimp. We serve only the tail of crustaceans.

2. In a small saucepan with a little olive oil fry the leek, cut into pieces, prawns (tails) and shrimp (tails). Turn off the heat and leave aside.

3. Cook the potatoes and make a puree.

4. In a bowl pour the mashed potato, leek and shrimp with shrimp, fresh cream and chopped shrimp end end (or whisk). Mix well, add salt, pepper and a pinch of ginger.

5. Mounting cocotte: the bottom of a casserole add 1 / 2 of dough puree and shellfish, then cubes Gorgonzolla. Another Statto remaining dough, the cubes of Gorgonzola and over a tablespoon of Parmesan cheese.

6. Cook in preheated oven at 210 ° for 6-8 minutes or until the cheese will make a nice crust.

Cheese Tortellini With Fish

?!?......... Charts

I often get mail with which I am asked to send plans, or explanations on various works, when I can, send them quietly. But to do this I need your email address, otherwise I do not see how I can accommodate you.

So please, when you leave comments, make sure that there is also the email address, or send it in private, without going through the comments, because if you do it anonymously, there is no way to contact you.

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Madeleines shellfish and potatoes and pumpkin, soft cheese, pumpkin seeds and walnuts

These madeleines are improvise: I had a pumpkin that lie in the fridge. I went through the book of Lucia Pantaleoni

and I found a couple of recipes that led to my recipe. I added a little kefir because I wanted to do it a little reading (since there's cheese and pumpkin). You can make the usual recipe: 3 eggs.

Madeleines pumpkin, soft cheese, pumpkin seeds and walnuts (about 24 mini madeleines not)

- pumpkin (mashed) 4 tablespoons

-

2 eggs - 3 tablespoons of kefir (or 1 egg as I said before)

- Stracchino

120 gr - 100 gr of flour

00 - 50 grams of rice flour

- 1 teaspoon of baking pies

- 4 tablespoons of olive 'oil (or 2 tablespoons pumpkin seed oil that shop is located in the BIO + 2 tablespoons of olive oil)

- 35 grams of pumpkin seeds

- 35 grams of walnuts

- a pinch of salt

1. Sift flour and baking powder together.

2. Beat the egg with soft cheese and kefir. Add flour sifted with baking powder, pumpkin puree, olive oil, walnuts, pumpkin seeds and a pinch of salt. Mix everything well until mixture is smooth.

3. Let the mixture rest in refrigerator for an hour.

4. Preheat the oven to 270 degrees. Fill the molds, add on some pumpkin seeds and bake the madeleines for 4 minutes. Then lower the temperature to 210 ° and continue cooking for about 4-6 minutes.

5. Baked madeleines and let them cool for a while. They are good both warm and cold.

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dumplings with apple and beet salad with gorgonzola and hazelnuts

beet gnocchi I think everyone knows but I think an apple che non avete ancora sentito, no? Mi è venuta questa idea di aggiungere la mela dopo di un ricordo della casa mia quando mia mamma facceva un succo di barbabietola e mela. Ho voluto farli un pò leggeri e non ho aggiunto l'uovo e farina di riso con amido di mais. Cioè idea mia era di farli molto leggeri. La barbabietola è solo per un bel colore natalizio:)

Gnocchi alla mela e barbabietola con gorgonzola e nocciole ( per 4 persone )

- 1 barbabietola media cruda ( oppure se volete cruda )

- 1 mela grande rossa o non troppo acida

- 1 cucchiaio di olio d'oliva

- 2-3 cucchiai di farina di riso

- 2 cucchiai di amido di mais

- sale, pepe

- un po di succo di mela

- nocciole tostate, sbucciate e tritate grossolanamente

- Gorgonzola picante ( o come preferite )

1. Avvolgete la barbabietola in un foglio di alluminio per il forno e lasciatela nel forno caldissimo a 220° per circa un' oretta. Quando la barbabietola sarà cotta, lasciatela raffreddare e poi sbucciatela e tagliatela a dadini

2. Frullate in mixer la mela sbucciata e tagliata a dadini e la barbabietola. Per aiutare di frullare aggiungete un pò di succo di mela. Trasferite la purea in una ciotola, salate e pepate.

3. Make a well in center and add the olive oil. Mix well and arrange on a lightly floured work surface. Add the flour a little at a time and cornstarch. Adjust the flour accordingly. The dough should remain slightly moist but not too much.

4. Divide the dough into 4 pieces and roll each into a long stick. Each stick cut into small pieces and make a drawing with a fork (if you want).

5. Cook the gnocchi in boiling salted water for a few minutes. Gnocchi are ready when they come in surface.

6. Melt the butter in a frying pan. Put the dumplings and serve with Gorgonzola and diced and chopped toasted hazelnuts. Or serve with your favorite sauce.

enter the contest with this recipe Stefania Invent ... apple

Contest and Simonetta A celiac dinner
as the first course

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of squid, green apple Mini cake with walnuts and

bad I have neglected my blog this week: (But I made the recipe and so I photographed looking a little light .

I realized that I have very few fish recipes, I'd say I did not. So I made this simple and light salad with squid (fresh and it was caught by my husband), Green Apple , walnuts and cheese.

squid salad, green apple and walnuts (4-6 persons)

- 2 calamari grandi

- 1 mela verde ( granda )

- 150 gr di formaggio tipo Montasio

- 60 gr di gherigli di noci 

- un mazzeto di prezzemolo

- succo di due limoni

- olio di oliva extravergine

- sale, pepe

1. Portate a bollore l'acqua leggermente salata e acidulata con metà succo di limone. Tuffatevi i calamari e cuoceteli per 2 minuti circa. Scolate e lasciate per intepidire. Poi tagliateli a rondelle sottili.

2. Grattugiate il formaggio con una grattugia a fori grandi.

3. Toast the walnuts and trittateli not too fine.

4. Peel the apple and cut into thin julienne.

5. Emulsified in a bowl 5 tablespoons of oil, a pinch of salt and pepper, pour in the remaining lemon juice beating with a fork.

6. In shorts or nell'insalatiere put in layers: sliced \u200b\u200bsquid - chopped parsley - apple - nuts - cheese. Dress with the sauce.

enter the contest with this recipe Simonetta A celiac dinner as the starter

and Contest to Stefania Invent ... apple