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VEGETABLES TRICOLORE

Today on the occasion of 150 years in Italy I had to do any ideas come to represent the tricolor sweet .. it inspired me and since I planned to make vegetable gratin, I made three-color version, using vegetables I had in Home: zucchini, tomatoes and fennel, all vegetables that I love ... I hope you like it and I renew my best wishes to Italy, a wish that Italy can continue to improve in all ... there are so many things with the help and the commitment of all you can still improve and days like today we should remember him .. we must remember that in the past people have done so, they fought for us to get where we are now, united Italy, and remember to be united forever, every day of the year! good evening!

Ingredients

zucchini tomato fennel


carrots 4 slices of bread

2 tablespoon Parmesan cheese chopped parsley salt oil


I boiled zucchini, thinly sliced \u200b\u200bfennel and carrots cut into rounds. I burned two minutes to peel the tomatoes and then I cut them into slices. I chopped the slices of sliced \u200b\u200bbread, and I mixed the bread with Parmesan cheese and chopped parsley and salt. I have spread the vegetables on a baking sheet and I covered with bread. Season with a little oil and bake 15 minutes at 190 degrees, the last few minutes I put the grill

here they are baked

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SOFT PEAR CAKE

Hello everyone! I had to publish the post last night, but they are out of a lesson in English to 19 from 14 pm, three hours, I had lessons in the morning, but at least in Italian. Now that I have to take a course in English than in Italian seems to me all the parcels of bazzo! It seems a dream to understand every single word and also be able to write good notes in English .. do not talk about really ... I had to buy a tape recorder, a brilliant idea because otherwise I would have written almost nothing and study would become a problem, sin, however, that to listen to the lesson and write something I need about 8-9 hours a week ... and it is not the easiest thing in the world to find 8 hours to hear the English headphones .. I love Italian with all my heart. Of course the examination and the threat of voting require me to study and improve my English and a minimum is no small thing .. try to find the positives .. However after hours of listening with the headphones the other day I made a pear pie. These are the last chance to make sweets with pears because I have the excuse that season and obligation to my family subirsi even less tasty than those cakes with cream or Nutella. This is one of many recipes for cooked and eaten and it's really delicious .. pears make the mixture moist, not at all dry. Sure .. you must enjoy a minimum pears because they feel so much. Next time I would put even a few flakes of chocolate pears that we are fine. In my oven it took a longer time, like 45-50 minutes, but only because my oven is getting old and cooks very badly in the middle, so to not be able to leave the center must be raw in the oven more .. . my poor oven, begs me to leave him a bit '.. soon convinced my dad to change it, I just know it would be a good investment! See you soon! good day! Ingredients 4 eggs



1kg pears
150g butter 150g sugar


220g flour 1 tablespoon baking
Separate eggs, beat the egg yolks with sugar and add melted butter. Beat the egg whites and add to mixture then add the flour and baking powder sifted stirring from top to bottom so as not remove the compound. Add pears, cut into small cubes (keep half aside and pear cut into thin slices). Pour the mixture with pears in a pan lined with parchment paper (I used a 26cm dish) and decorated with slices of pear. Bake in preheated oven at 180 degrees for 40 minutes (I used a static oven).

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MY SAINT HONORE

It 's my honor saint because of this cake I made with my hands every single piece .. I swear that I never made anything like it. It was a bit 'I wanted to honor the saint, but I wanted to wait a good opportunity and above all I wanted to wait to have a bit 'of time because I wanted to do everything myself .. the puffs of pastry base, the sponge cake with cream and nothing has ever given me more satisfaction. I got up early, I do not say the time and I started work in my kingdom .. my kitchen, with the kenwood and the oven on 8 begins to rise, too. They can no longer of whipping cream and cook .. have never worked so hard in a few hours, I was back there to wash the trays and ciotolona of Kenwood, but I wonder .. and this is great fun too. I can not imagine what a good time, did you see if my face was radiant, serene ... I was having fun and this is the real nice thing, having a passion and have fun. I was relaxed, focused on my work and I did not think of anything else that was not filling the pastry bag and cut the cake .. As I continued in the various pieces of cake I thought, "it is impossible to be all right .." and instead I realized all I could make the entire cake. I looked at her and I swear that was my greatest satisfaction, I never thought a few months ago to do all these things together and I was really proud of me. Among the many things that gives me the kitchen one of these is that it gives me great satisfaction, it makes me proud of myself, not that in other contexts it is not, but it's different in these things ... there is passion, serenity and all my heart. It also taught me patience, that things are much better done quietly, that you should never get a hurry ... and slowly I'm getting better here too.
The thing that made this special cake, however, was the company with which I ate .. my family. I spent a wonderful day with my family, I had lots of fun and I am relaxed, I talked and laughed with the people I love most in the world and I thank him so much because they give me really happy .. this cake was beautiful and good, thanks them!

Ingredients

5 eggs 150g sugar 150g flour

1 ½ teaspoon baking powder
pint of milk

5 egg yolks 170g sugar 70g flour

250ml fresh cream for
Fritters:

3 eggs 70g butter 75g flour

a pinch of salt 100ml water

for the pastry: 125g cream cheese


125g flour 80g butter (a little 'less)
to decorate: 200ml fresh cream


cocoa chocolate chips

First I made the bottom of cake: whisk eggs and sugar for 5 minutes, then add the sifted flour and baking powder. I used a 26cm dish .. and I baked in the oven at 180 degrees for 20 minutes. While I was cooking I made the cream: whip the egg yolks with sugar, then I added the flour and warm milk, then I did a few minutes to thicken the cream on the stove over low heat. Then I made the dough (Even better if you do it the day before): I mixed with my beloved and used kenwood super flour, butter and cheese and I made the dough (to do before I put a little 'in the freezer), then the 'I worked, stretched and I cut a 26cm circle and I cooked at 190 degrees for 10 minutes, even less, I also cooked the scraps, to crumble. For Fritters: bring to a boil in a saucepan butter, water and a pinch of salt, remove from heat and add the flour all at once, then put two minutes on the fire to dry the mixture. I moved into my planet and I added an egg at a time, I recommend the second place only when the first egg is well blended. I transferred the mixture into piping bag and I made the cream puffs on parchment paper directly. I've cooked at 180 degrees convection oven for 20 minutes.
I put 250 ml of cream and I joined forces with the cold custard.
Assembling the cake: I cut the sponge cake in half, I put the circle on a plate of pasta, then I put a layer of cream, then the first half of the sponge, I soaked in the juice, or if you like coffee and I put another thick layer of cream and dark chocolate flakes, then the other disk of cake. Above I covered with a layer of cream, which I also smeared on the edges. I filled the cream puffs and I arranged them on the edge of the pie, then I separated the remaining cream in two, one part I added the cocoa and filled two pastry bag to decorate the surface of the cake. I mounted the other cream to fill all the empty holes on the surface of the dough and then I crumbled and I remained stuck at the edges.

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.. My soul in Japan ..

I can not do to pretend that nothing has happened ..
gets really too bad ..
then the 'impotence .. can only read and listen to the news arriving.

Feeling helpless in the face of terrible power, devastating .. of land, the sea ..

A land I always loved that dream of visiting .. people so far away from us .. with customs, traditions so different and yet so close .. in the heart.

Maybe because I always felt a certain attraction to this country which I think has happened here. I feel really
mourning. And I can not leave a mark, a candle for them.

".. the Fujama watching over me .. .. .. reflections on my thoughts in a cup of fragrant tea .. that is .. under the almond trees in bloom ... "

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PLUM CAKE AND CHEESE CAKE COCONUT

Hello everyone! tonight I'm a bit 'in a hurry, but the time to publish my beloved post I find him always .. yesterday and today I was miraculously home ... I did not lecture because it lacks is a professor and if you tell the truth I do not is not at all displeased. I had a need to be a bit 'at home, relax and above all look for in my books and do some experiment with desserts, and of course .. but at least study study ... I was home. But tomorrow I'll see you again .. my plum-cake ricotta and coconut. I had the ricotta to use and here is my solution ... just for breakfast! good evening and see you soon!


Ingredients 250g ricotta

200g sugar 250g flour 1 tablespoon baking


1 tablespoon of grated coconut 3 eggs 1 orange


Whisk the egg yolks with sugar, add the ricotta cheese and orange juice, then the coconut flour, baking powder and flour and then the egg whites until stiff. Pour the mixture into a cake tin with greaseproof paper (mine was little) and bake in preheated oven at 180 degrees for 50 minutes (I used the convection mode)

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MIMOSA AND BEST WISHES TO ALL WOMEN!

Congratulations !!!!! Greetings to all women! I know it will be trivial, but I made the cake mimosa, but I had never done and I was really satisfied. We ate early Sunday .. I Women's Day, because on Sundays I treat myself to dessert at lunch and then with my whole family is more beautiful than the lunch ... I have to admit that we also celebrated at snack time and end of the day There was just a little. It was good, not too heavy, unfortunately ... because you ate well two pieces one after the other .. I also made a mini version of the patties, they are still more or bellini be presented as gifts. With this sweet I wish you all the women ... I think women be strong, be powerful and should be celebrated, celebrate and love each day especially from people you divide your life. Estimate a person, love her every day, maybe more of the former is the best gift you can do and the best way to celebrate. Today we say that the greatest wishes are appreciated and maybe a hug or a kiss even bigger, but women are fantastic every day. There are women I know, I respect every day, why they work, spend time with people who love, children or parents, who devote time to himself and never lose sight of the calm and serenity, women who have managed to realize dreams and passions, normal women, wives, mothers or just women, whom I respect very much! Otitmo a gift for women would be regarded as always women and not objects as sometimes happens, be treated women with such head-to-work interviews and perhaps be treated with the same trust and respect with which men are treated. Fortunately, this often happens and I'm not complaining, but it would conquer all the wonderful things that we need and who knows in time it will not happen .. I'm confident! Greetings Greetings to all women who every day do so for themselves and others from the bottom ... and I am powerful too .. joke! Now I go .. also for the university this morning .. only for constant coming and going all this I deserve an award. Have a nice day and still wishes! Congratulations Aunt !!!!!!

Ingredients

5 eggs 150g sugar 150g flour

2 teaspoons baking powder 4 egg

150g sugar 50g flour


pint milk 200ml fresh cream
orange juice or pineapple
For the sponge: Beat the eggs with sugar for 5 minutes, add sifted flour and baking powder and mix well. Pour the mixture into a 26cm pan lined with parchment paper, I left two tablespoons of mixture aside to make a little cake like muffin. Bake at 170 degrees for 20-25 minutes at the most ventilated. For the cream: mix well egg yolks, sugar, flour and add the hot milk and let thicken the cream. Cut the sponge cake in half, remove some 'central part of which should then be crumbled over. Mix the whipped cream, put what you want depending on your taste. Wet the base of sponge cake with a brush with the juice, stuffed with cream and cover with the other half. Put another thin layer of cream over and over on its side and crushed the sponge held in place by the first part, to the effect mimosa. Garnish as desired.

here is a mini pie mimosa ..

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THE FAMOUS COAT!

Ok ..
we ..
it's time ..
for all those who had doubts .. there really .. he is .. was born from these fabrics ..
and after so much effort .. many evenings spent making and basting stitches .. here it is ..

But I do talk about him .. because it has a soul, I assure you!

It was worth waiting a few posts right?
Did you see that beautiful blue color had Lake Bolsena ?

then?
I hope you enjoyed!

I can not cite Vince Pallotta, my teacher and Marcela who followed me step by step and made the holes by hand!

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PIE Radicchio and Taleggio

hello and good Sunday everyone! The sun is shining and this makes it even more beautiful this wonderful day on Sunday .. it's really refreshing for me, I rest, I relax, I enjoy it, it's a real day of vacation!! I got up and I made a cake for lunch, a special sweet .. I'll show that tomorrow, I have prepared a special breakfast of croissants and now I dedicate to you .. I'll show you the pie that I made the other night .. was a friend of ours for dinner, and I tried this recipe, my recipe is a myth .. Benedetta Parodi, as I always say that I do not ever disappoint, not only for the recipes, but for all that is ... before being a talented journalist, cook, is above all a great mom, wife and woman .. so I say thanks every day because it shows that anything is possible, you just have to believe they can do .. do it all. And the people who criticize too much acidity reply saying that she has shown more than any other person that anyone can cook, anyone can prepare a meal from appetizers to desserts to maybe even get compliments. No one has ever claimed, not even her, to be chef, only to cook so simple and so possible for everyone .. his is a cuisine for everyone and this is great. However, despite having never tried this pie, I made it though because I had guests hardly a recipe is not good .. are all good. Make it if you like the radicchio .. it's really fast to make, simple, with few ingredients, but above all tasty .. I would have eaten a whole and instead have been good and I resisted, partly because we thought the other to brush well plate! Good Sunday to all and good week!

Ingredients 1 roll of puff pastry
2 heads of radicchio
2 eggs

2 shallots ½ cup white wine 3 tablespoons parmesan

100g Taleggio
salt-oil

Sauté onions cut into rounds with a little oil and add the radicchio, cut into strips, let it simmer with the lid half a glass of white wine and salt. When softened, add 2 eggs, Parmesan cheese. Roll out the pastry on a baking sheet and prick the bottom and reversed the mixture and cover with Taleggio cut into cubes. Bake in oven at 180 degrees for 30 minutes.

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... A heart for you ...

... our beloved season is slowly fading but the return of snow, rain and cold of these days we make love the intimacy of our house and its warmth strength, there is still time for a good hot drink, a fireplace, to the silence from the city ... From the window of our house, our favorite landscape: feathers and wrapped in the mist ... it's nice to share this passion with you, thank you ... heart! Claudia

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.. not only the plants ..

The fauna begin to wake up ...


Mar. ..
the first nests begin to fill up ..

new pups are born ..

of various birds and eggs will hatch ..
then begin to fly so uncertain ..

these photos were taken last year.
A nest of blue tits, the kind I believe is the Parus major if anyone knew more can highlight it.
I find them very sweet!

..... wait for spring ....