Kate In The Shower Playground

FRIED CHICKEN CUBAN

Sometimes just a small sign to call to mind a series of memories. Remember you do not follow a temporal logic, but they connect in a spontaneous association of ideas and perfectly polished.

After almost nine hours of flight I become a natural look at the screen that mimics the route of flight and technical data and follow more closely the time and the landing rate of descent. Looking at the sea below the porthole I am always delighted to see how nature can combine the various shades of green and blue in a LOVE_AMORE where nothing is out of tune.
Once on the ground just outside the airport of Holguin, the smells, the colors, the music (salsa and merengue), and the people that spoke English so and sequenced with a typical interlayer "aims" the beginning of every speech they make me feel like I'm back home. As usual, I wait for 'I novia "and said his friend Pablo " Ping Pong " with his red Lada, despite circles for over twenty years, seems straight out of a dealership. Pablo lives near "I novia" and his mother, Mamita for me, the first day we met and spoils me every morning brings me coffee with the beaten egg.
I like living in a house surrounded by the warmth of the people and not in the cool elegance of the Hotel.
I like getting up in the morning, after breakfast, walk in "barrio" (Department Pueblo Nuevo), go to the market to shop, stopping to make a word with Hugo, a man with skin darkened by the sun and rugata always meticulous care from the time a small vegetable garden with an unlit cigar that immancabilmete held in the mouth all day and, equally inevitably, gives me a flower "para novia you" .
However, the first night, for the first dinner, has become a ritual to go Paladar Pedro .
For the uninitiated in Cuba "Paladar" local sites are in private homes with a limited number of tables (4-5 maximum) where you can eat dishes "criolla" including my Preferred "chicken y mariquitas " (fried plantains).
Pedro is a very good person and personally kitchen with the help of one daughter while his wife and other daughter are at the tables. The only regret is that I have never wanted to say how Fried chicken is done, but for that, I went to the aid Mamita.

The following recipe is from Mamita suggeritami except that I used paprika instead of chili and I loved the yogurt, rice dish complete Paladar tomatoes and presented as in Pedro.

Fried chicken with marquitas

With this recipe I participate in the contest Butter and Honey - Single course

Add this recipe, which is clearly out of competition, even in my contest - ethnic cuisines in the Americas category



INGREDIENTS (serves 4) A chicken


roughly chopped 4 green plantains very

250 g of whole milk yogurt 250 g white flour 00

One tablespoon paprika

seed oil 200 g rice
1 / 2 liter of coconut milk 2 tomatoes
big
Sale


PREPARATION

After cutting the chicken into small pieces in a bowl pour the milk and yogurt, mix well and add the chicken. After 5 minutes take the chicken pieces and dip in flour mixed with paprika. Place the chicken on a plate and let stand fifteen minutes so that the flour is absorbed.
In a pan put plenty of oil seeds to take it to a temperature of 150 degrees and fry the chicken pieces. Normally, the chicken is cooked after 15-20 minutes depending on the size of the pieces. If the pan you use is not sufficient to hold all the chicken you can cook them in stages already putting the pieces fried in a dish in the oven at 80 ° with the door slightly open.
To cook the rice in a pan pour coconut milk (alternatively, take the coconut flour and pour in the water letting it rest at least overnight and then filtering it), bring to a boil then add the rice and cook then drain.
Peel the plantains and cut into thin slices and then fry them.
mariquitas chicken and salt.
Cut the tomatoes into round slices.
assemble the dish, put rice in a mold and place tomato and chicken mariquitas
All washed down by the excellent

Lohri Invitation Templates

An ebook teaching the use of virtual worlds

is about to release a ebook educational use of virtual worlds, in the series shared visions of BBN Publisher. Author Anna Rita
Vizzari, a professor of letters experienced new technologies that maintains a blog much later
Anna has already posted on this magazine on Mundus (Palumbo publisher) and held workshops at conferences virtual archeology. On
Blog Bibienne you can see a preview of this ebook in which she makes me an interview. : D and talking among other things, an educational project conducted in virtual worlds with me long ago.

First Response Clear Line Where Result Line

TO THE BOMB - Tapas for a 1 st prize

few days ago John's blog My kitchen sent me a prize. I could make a post thank you but I preferred to wait and combine it with a recipe. For someone like me who loves challenges as a tapas recipe better than to thank a friend who has a English wife? This tapas is very simple (like most), but its simplicity is truly extraordinary. If you like spicy I recommend you try it. I, when I go to eat paella in a English restaurant on Lake Garda never fails to eat.
The award gave me John, whose purpose is to increase the awareness of the blog is

rules for this award are:

• accept the award and write a post, click
• 3 to 5 blogs that appeal to them to know by informing them that they have received the award
• Link the post to the person who sent it to you

The hardest thing is the choice of the blog, so I thought I point and 5 blog communicate the award to bloggers, but bloggers who do not choose whose blog is still present in the two-blog roll of my blog (blog Italian blog and foreign) may very well pick up the banner of the prize. I'd be happy. The five chosen are
Blog: My Favorite Things

butter and honey

Zibaldone culinary

a space to fill

Zasusa

Tapas - The bomb

INGREDIENTS (for 4 people - two each) 4 potatoes


8 tablespoons of tomato sauce 2 teaspoons ground pepper

00
white flour 1 egg breadcrumbs


seed oil corn oil extra-virgin olive oil PREPARATION



clean and then boil the potatoes in salt water.
Meanwhile in a saucepan pour a drizzle of olive oil and tomato sauce then add chili, stir well and do shrink a little.
When the potatoes are cooked, peel and mash them to do as well.
Flour your hands and then take a quantity of potatoes to make a ball of about five cm in diameter. Making this ball then, with your thumb make an indentation into the center with a teaspoon and pour a little sauce. Close and restart the process.
Once prepared the balls pass them in flour then in beaten egg and finally in bread crumbs (a thicker breading repeat the egg and bread crumbs.
Fry the balls in hot oil seeds until they are golden brown .
Salt them and serve hot.
In this case, the accompanying sauce is the Mojo Picón (typical sauce of the Canary Islands) of which I had done a good basis but it is being depleted, and then try to rebuild soon.

SUGGESTED WINE

But that joke? Obviously SANGRIA

Stomach Viruses To Be Aware Of 2010

Sabrinaa Hello, you bon voyage

Even the avatars die and suffer and feel sadness and solidarity.
avatar Why are not our figures, are the other side of our humanness increased, something that has added further to our fragile sense of contemporaries.
Sabrinaa Nightfire, an American artist, left last Sunday, the biological world that is simultaneously both the virtual and strength after battling with breast cancer over the past five years, through his work as artistic creation in SL.
His death has brought sorrow and sadness in the international community of artists in SL who gathered for a silent commemoration in place where his works still live and speak to her.
E 'was a very touching, very real and heartfelt, an emotional moment in his sadness.
The story here also because test the strength of Second Life as a social network of people, the power flows in establishing emotional and sometimes even profound and enduring relationships between people geographically far apart, all these aspects that those interested in teaching can not be ignored especially if you believe that learning occurs within a social context as the mediation of meanings and if you think the emotional aspect plays an important role in learning.
More news Sabrinaa
His photos

Seat Chart Round Tables Template

MY CONTEST - ethnic cuisine

I was thinking about for quite some time.
I wanted to propose a contest but could not decide on the issue and when launching it.
To date it seemed natural to choose the day of my birthday.
For the theme, after seeking advice on the right and left, I had come to decide between two.
At this point I asked my food-blogger Eleonora favorite, which also was kind enough to accept being one of the judges, and the choice was:

ethnic cuisine

tend to have a very open mind and are always interested in learning about new cultures and traditions, especially with regard to the kitchen. That is when I can I like to eat at ethnic restaurants, usually in Milan in this way offers several solutions. Then when I get home very often try to repeat courses that I have aroused feelings. In saying

ethnic cuisine open huge scenarios for this I thought I'd break it up into four groups, namely:

EUROPE

AFRICA

ASIA and OCEANIA

AMERICAS

The rules are more or less the usual:

• is NOT required to become supporters of the blog
• E 'mandatory publication on the home page of your blog and post with the recipe, the banner the contest with link to this post.
• anyone can participate: anyone with a blog will make a comment to this post with a link to the recipe, does anyone have a recipe and photo blog will send me to pitt0359@libero.it
• Recipes must be accompanied by at least one photograph
• In post recipes must specify the country of origin and type (starter, main course, side dishes, sweet or dessert, main dish)
• apply only recipes published after the launch date of the contest (03/14/1959). Hm! I've said that the years go by and I become increasingly Rinca. Clearly, the starting date of the contest is 14-03 2011
• You can submit only one recipe in each category for blog
• The categories will be accepted to achieve a minimum of 10 participants
• The deadline is Tuesday, May 3, 2011 at 23.59

awards and the jury are:


PRIZE BEST RECIPE FOR EACH CATEGORY (*)

The jury will consist of:

• Scarlett, my daughter Eleanor
• , blog Butter and Honey
• Elena, blog Zibaldone culinary
• Chicca, One of the blog space fill
• Gianni, blog My kitchen

AWARD BEST PHOTOGRAPHY (*)

The jury will consist of:

• Riviera, the blog Grafic Scribbles
• Eleanor, blog Butter and Honey
• the undersigned

SPECIAL AWARD

I'll be sole judge and the premier post that I will feel better looking in general, not just as a recipe

(* ) Each juror will give each recipe a mark out of thirty which sum gives the result for the ranking, at the end of the top five recipes in each category will be voted out for the winning recipe.

At the end, with the help of my daughter, I will prepare a downloadable pdf.

What can I win? Currently it reveals. I can only say that clearly have a bearing on the cuisine and local produce where I live.
conclude
hope you will participate in many.

Recipes participants:

EUROPE

AFRICA

ASIA and OCEANIA

AMERICAS

1. Cuban-style fried chicken of Cocogianni (Out of Competition)

Biopsy, Temporal Artery

RISOTTO WITH STRAWBERRIES AND ZUCCHINI

The Tricolore world's longest

Antonella's blog The kitchen Antonella wanted instituting a contest to celebrate the 150th anniversary of the Unification of Italy.
Given that I feel extremely nationalistic, and when I hear our NATIONAL ANTHEM I get excited and I almost always get goose bumps, I could not fail to participate with a recipe.
Fortunately, our flag has three colors that nature, the best painter there, he played in various shades and was therefore quite easy to choose the ingredients which they could be:

WHITE - Rice

RED - Strawberries

GREEN - zucchini, chives and myrtle

risotto with strawberries and zucchini

risotto with strawberries and zucchini

With this recipe I participate in the contest Antonella's kitchen - Recipe for the unification of Italy

With this recipe I participate in the contest of an appetite cooking - Rice?

INGREDIENTS (serves 4)

320 g of rice carnaroli

200 g strawberries 200 g

medium zucchini 50 g cream cheese 2

shallots chives
sprig of myrtle

½ cup dry white wine

1.5 l vegetable stock

2 tablespoons extra virgin olive oil 1

knobs of butter Salt

PREPARATION

Clean and well cut the shallots.

Wash zucchini and cut in order to take the outside and remove the inner one that contains plenty of water. Cut the zucchini into matchstick.
Chop the chives and cut the strawberries into small cubes.

Put in a saucepan 2 tablespoons extra virgin olive oil, add shallots, a sprig of myrtle and fry gently over a moderate heat.
When browned, remove the shallots, the sprig of myrtle, add the rice and toast it well.

Pour the white wine and let evaporate, stirring constantly.

Add a few ladles of broth, the zucchini slices and chopped chives, stirring constantly and keeping it wet, bring the rice to cook (about 14-15 minutes).
half cooked, add the strawberries

A couple of minutes before the end of cooking rice add the soft cheese, and possibly salt.

Once cooked remove the risotto from the heat, add the two knobs of butter and whisk well to move quickly.

Pour the risotto in the center of a plate and garnish with a whole strawberry and a second to browse, complete with a sprig of myrtle and two stalks of grass chives.

SUGGESTED WINE

Verdicchio dei Castelli di Jesi - Pievalta Barone Pizzini

Contact Lens Cleaner Saline Solution For Nose

BUTTERFLIES IN THE FLESH

In previous post I asked those who followed me to participate in the game that I organized with Zasusa on his forum. To be honest, I expected a greater participation, however, considered that it was, so to speak, the first edition we should not complain. The satisfaction comes from the participants, almost unanimously, have been enthusiastic for the need to make recipes more or less unknown that perhaps would never have done. Out of the race and I also participate Zasusa and to the regulations, being first on the list waiting for the recipe from the newest member that is Paola. I confess that after seeing the first recipes that were sent to the competitors I was stunned, and almost all had dessert recipes. In fact since I started my blog in October, I got to shoot lots of blog and the first thing that catches the eye and that most bloggers are devout, yes, it's almost a form of religion, to desserts.
cakes, biscuits, pastries, muffins and company have invaded the blogger universe.
An appeal to husbands and companions, you are the sweetest to your women, maybe you will make less sweet. Joke, of course.
return to the game I was hoping that Paul would be lenient and do not send me a recipe sweet e. I was satisfied I was first sent this dish, I must confess, it's great. I had intended to give a personal touch to the dish but I thought it was right to do as the recipe for Paola and defer to a later time, possible variations.
I just quote the whole Norway lobster and the slice of bread for the presentation.
Before moving to the recipe itself three notes:

1. not particularly like the butterflies as a type of pasta, but for the type of sauce are perfect.
2. is provided in the original recipe a tablespoon of tomato paste, a boy, I had the opportunity to participate in Puglia in the collection of tomatoes and I saw the same destination sorting of boxes of tomatoes and tomato paste. I never used the tomato paste.
3. In the original recipe was crushed garlic, I preferred to put it all in his shirt and then remove it.

Butterfly

the flesh of shrimp

INGREDIENTS (4 servings) 500 g of butterflies


500 g of chopped frozen shrimp scampi whole

4 125 g of tomato pulp
125 g of cream
1 cup dry white wine 4 slices

rustic bread 1 clove garlic, extra virgin olive oil

Salt big

PREPARATION

Cut the shrimp along the whole without dividing them.
In a skillet put 3 tablespoons of EVO oil with a clove of garlic, then fry over medium heat.
salt water from the pasta, bring to boil and throw in the pasta.
Grill the prawns and whole slices of bread on both sides.
Remove the garlic and add the chopped shrimp, fry well then add the glass of white wine. Once evaporated
pour the wine and tomato cream.
Mix well and then whip around and put it in a pan.
If the sauce is too thick to stretch it a little water to cook pasta.
When pasta is almost cooked add the sauce a little water to cook pasta, drain the pasta and finish cooking in a pan amangamando well.
Serve with an escape and a slice of bread each.

How Dose It Spreadgenital Warts

SCAMPI SOUP WITH CRAB MEAT BALLS OF THE GRANDMOTHER

This recipe I was inspired by a book I read many years ago: "The Bay" by James A. Michener.

Description extracted from Anobii

is a great saga that covers four centuries of history and American life, the existence of the tribe of innocent Susquehannocks, who lives in 1500 the untouched paradise of Maryland, the United States until 1978, after Watergate.
The quiet life is turned upside down by the natives two events: the discovery of Magical Leaf (tobacco) and the arrival of Big Canoe, the vessel of the white conqueror, appearing as if by magic in the Chesapeake Bay. Pentaquod, the chief of the tribe strong and gentle, will agree to share in harmony with whites the gifts of the earth. But soon the tobacco will make them enemies. The greedy white man can never have enough land and continues to extend its plantations by rejecting more and more native in marginalizing and thus breaking their alliance.
Day by day, the bay is filled with vessels that lead from Europe a human cargo of idealists, rapacious adventurers, jailbirds, in any case people decided to build a new life. It is already well delineated the face of America: honest living and work is represented by Edmund Steed and his descendants, while Timothy Thurlock is the symbol of the hard and ruthless exploitation, abuse, the thirst for wealth at the expense of the next . And yet, Paxmore family of Quakers, prefigure the Puritan conscience of America.
impossible to sum up the story, which perpetuated from one generation to the roles of the three families since the beginning of colonization.
The book is vast, rich in history, people, issues, myths and demystification: the rapacious conquest of the early settlers to the bold optimism of the people of the border: the unfair trade of enslaved blacks, the linchpin of the new wealth, the struggles for abolitionism and the resulting conflict between different faiths ... to this day.
This magnificent fresco of men and nature, which dominates here with his mother's intense beauty and generosity, is finally resolved by the author with a natural disaster that, in 1978, this beautiful stage and remove its beautiful scenery. Of great effort, the intense, worldly passions nothing remains of the first Americans ...

My review Anobii

Paper read several years ago. I find it very nice the first part with description of places and done very well articulated. One star less for the fact that the last part almost seems that the author had to end quickly and I have not found it so interesting as the rest.

--------------------------------

I love this book because I read it when I was a boy who had the dream of going to the States and read a novel that tells a story that will not be true but it certainly is likely, in an area of \u200b\u200bthe United States from 1500 to the twentieth century, made me want even more to discover a nation who still dream of going to visit.

In the first part of the book references to food that I remember are hunting geese with cooking on a spit and soup crabs that were apparently abundant in the Chesapeake Bay. The latter was not clearly indicated the recipe but I liked to imagine how it could be done and adapt it to this day above all respecting the delicate flavor of crab meat.
The first few times I did it using the small crabs that common in the Adriatic during the period of the suit, but have a soft shell, since it is rather boring, clean and remove the flesh, now find it much more convenient to buy the meat in brine .

crab soup

With this recipe I participate in the contest In the past life I was a tomato - Cook the Book

INGREDIENTS (serves 4)

500 g of crab meat in brine
1 liter of cartoon shrimp

2 potatoes extra virgin olive oil White pepper

A sprig of rosemary
rustic bread slices


PREPARATION

Prepare comic prawns in a pan pour a little oil EVO, and the shells the heads of shrimp and then fry well then add warm water. Bring to a boil, cover and cook for half an hour. Strain the broth, if you do not use everything you can freeze it, maybe in small portions, to use it later.
In a saucepan to heat a little olive oil with the rosemary EVO (do not fry) after a few minutes and remove. Pour the crabmeat and after a quick browning add the balloon and the potatoes cut into cubes.
Boil and simmer for half an hour.
Blend all the ingredients, especially the potatoes, add a pinch of white pepper and cook another 5 minutes.
Meanwhile, grill the slices of rustic bread. In a bowl place
a slice of bread and pour the boiling soup, garnish with a sprig of rosemary.

Finding Love On A Cruise Ship

LIDIA

for MTChallenge This month, as decided by the winner of last month Alessandro, must prepare a plate of meatballs. Usually I prepare the meatballs classic meat alone or with tomato sauce but this time I wanted to prepare the meatballs as it lean and I trusted the recipe that gave me my mother-in-law Lydia and I combined with a butter sauce with details of saffron, purchased in Casablanca in Morocco, which give a smell and taste very similar to saffron but do not color the traditional dish of yellow but rather retain their red color.

Meatballs with saffron

With this recipe I participate in the contest Menu Turistico - MT Challenge in February

INGREDIENTS (serves 4)


For the meatballs:

400 g grated Parmesan cheese 250 g breadcrumbs

Chopped herbs (rosemary, sage, parsley)

6-7 amaretti average (if those little ones twice)

125 g butter ½

the broth Plant

white flour 1 egg 00 g butter 100

For the sauce 50g butter

1 cup vegetable broth

saffron

White pepper

PREPARATION

First prepare the dough into balls

Put the butter in a pan and brown it.

In a bowl, pour the bread crumbs, grated cheese macaroons, chopped aromatic and mix well.

Add egg, melted butter and a little stock. Mix well and add the broth a little at a time until mixture is moist but firm.

With floured hands make a ball of the mixture, turn it between your hands to pack it well and press to flatten a meatball. Pass it in flour and place it in a pot.

Continue until all of the compound.

In a pan pour the butter and when it reaches the temperature to fry the meatballs.

Meanwhile heat the broth in a saucepan, add the saffron, white pepper and butter, stir quickly with a whisk, if you want to thicken a sauce using a little bit of flour.

in a dish and pour a little sauce over Put the meatballs.

Average Size Of Breast In India

I was not aware but I am quickly coming to 10,000 visitors, so I decided to reward the 10.000mo.
Who will be the bolg and the No. 10,000 will capture the image (using the tool to capture Windows) where is the number by sending an email with the image and address and I will send the prize that I thought.
Simple, right?

Installation Was Interrupted Before

PREMIUM CHICKEN PISTACHIO

After a few days and many work commitments back to post a recipe.
The meat of the chicken is a favorite of mine, especially because it lends itself to be cooked in many ways. I really like the kitchen and between the ethnic Chinese dishes is chicken with almonds one of my favorites. This time I wanted to try a variation, and since I like a lot, I used pistachios.

chicken with pistachios

chicken with pistachios

How suggeritomi by Eleanor participate in the contest with this recipe of The cuisine of Tatin - Gold green Sicilian

INGREDIENTS (serves 4)

600 g of chicken breast

150 g of shelled pistachios 3 tablespoons extra virgin olive
2 tablespoons soy sauce 2 tablespoons

curry powder 1 tablespoon ground cumin 1 tablespoon dried mint
chopped - If you use mint in season White pepper, chopped fresh

A glass of vegetable broth

PREPARATION

The ideal would be to cook this dish using the wok, not for fashion but because of its particular shape allows for a more uniform temperature at 'inside of the pot. You can still safely use a frying pan. Pour the oil
EVO and soy sauce, and then heat over medium heat.
When the oil is hot (not too much should not fry) add the curry, cumin and mint, lower the heat, mix and blend the flavors and aromas. If you use fresh mint add it.
Increase heat and add the chicken, cut into small pieces, brown it well.
After 5 minutes, add the pistachios and fresh mint if necessary.
When the chicken is almost cooked blend with the broth in order to collect the juices that will be attached to the pan.
Cook another few minutes then add pepper and serve piping hot dishes.

Goodman Furnace Louisville, Ky

2011

I was invited by my wife Emanuela via his blog My favorite things to compile a MEME devoted to the books read in 2010. In addition to filling in the questionnaire I have to invite 5 other bloggers to do so and then I thought:

Eleanor of butter and honey

Iaia of Iaia in the kitchen with ease

of Gianni My kitchen

Elena Zibaldone culinary

Flavia Cuocicucidici

And now my answers to the Questionnaire

How many books have you read in 2010?

Anobii According to statistics of 13 books totaling 4921 pages

fiction and how many were not? I read novels

9

many writers and many writers?

No. 4 and No. 9 writers writers

The best book you read?

are forced to indicate 2: "The Little Prince" and "My Life with George"

And the worst?

Surely "The binder of forbidden books" since I could not finish it

The oldest book you read?

definitely "The Little Prince" by Antoine de Saint-Exupéry, 1943

And the latest?

I think "Eurointerismi" by Beppe Severgnini

What the book with the longest title?

Inter: Dynasty - The Moratti Mourinho from Herrera to

And the one with the shortest title?

Fever 90 °

How many books have you read again?

One, "on the route of Sharks" by Wilbur Smith

And what would you read?

Sometimes I read books that moved me. Wilbur Smith periodically reread because I love the sea and dream of visiting South Africa

The most read books by the same author this year?

year I read a few books and none of the same author

many books written by Italian authors?

3 books; Cecilia Randall, Beppe Severgnini and Thomas Pellizzari

And how many of the books read were taken to the library?

None. All my property

Of those who had books read e-books?

None

This survey is finished. Last year I read much less than Usually, and probably, indeed, surely, have been bought more books than read.
We hope this year to turn things back to at least read and as the years passed.

Diagram Of Running Shoes

SABLES DU MEME LE MONT SAINT MICHEL

Summer 2005. With my wife and my daughter is part of the target Honfleur (Normandy) and then Paris.
say that I enjoyed the Normandy is certainly limited, I literally fell in love. The sea, the coast, the interior, people, cuisine, architecture, everything I liked.
And every year at this time returns to the desire to return. So far, for various reasons I have not been possible, however, I am sure that soon we'll be back maybe by combining the UK. How
I said I really liked the kitchen Norman. Leaving oysters, mussels and seafood different if I think of what I ate in different places on a podium place definitely wins the omelet that I have tasted from Mere Poulard in Mont Saint Michel.
By request we can assist in the preparation: hand-beaten eggs mounting them to obtain a foam and then put into special dishes with a rod of iron and put to cook over an open fire in a fireplace, half cooked add cheese crepes and locking system , and completion of the cooking .... show.
Soon I'll try to do it and will post the pictures of Mere Poulard. Not being able to take as a souvenir
omelettes I thought to buy a box of butter cookies.

butter cookies

Sunday thinking of Normandy came to me wanted to try making these cookies.
I read the ingredients on the bottom of the box and I asked my wife to help me out because, as I have said, she is the fairy cakes and dough.
The result was excellent.

butter cookies

INGREDIENTS

00
300 g of flour 250 g butter 125 g caster sugar


1 egg 2 egg yolks 1 vanilla bean



PREPARATION

Place in a glass of planetary cold butter cut into small pieces and Sift flour and operate the mixer until the mixture is grainy.
Add sugar, vanilla, egg and two egg yolks and knead until dough is smooth and homogeneous.
Wrap the dough in plastic wrap and refrigerate for a couple of hours.
Spread the pastry with flour and roll out the dough to a thickness of about 3 mm.
cut with cookie cutters and place on a baking sheet covered with buttered parchment paper. If
advance, cuttings can remix and put them in the freezer for about ten minutes and then ristenderla.
Place in preheated oven at 180 degrees and cook about ten minutes and not until the edges begin to brown slightly.
Cool cookies on a rack.
Whilst it may be the successful loading may last, in a metal box for 4 / 5 days.

Zeb Atlas / Mark Dalton Couch

Bibimbap - 비빔밥

Years ago N Sync sang a song dedicated to his daughter on "The Time Goes" and I have relived some verses towards the end of last year. Indeed
last August my daughter Scarlett has 18 years of age, even though I had always thought that temperamentally was a free spirit and eager for new knowledge, I was taken aback to hear me ask if I left to spend Christmas vacation away from home with a friend.
To minimize spurious reports or apology from me and his mother, the "small" were two years, who set aside the money received as gifts from relatives and the two grants received by the City Council and has then informed that the trip would be totally against it.
The final blow was when we announced that the location of the holiday was in Seoul - South Korea
It 's true that some years that Ross loves everything that comes from the Far East, especially from Korea, and has already chosen to study Oriental languages \u200b\u200b(Chinese, Japanese and, of course, Korean), but the surprise was great.
for the "quiet ever" a few weeks before leaving the North Koreans have bombed a South Korean island
Therefore concerns are added to concerns but Scarlett reassured us - "If the Foreign Ministry had advised against the trip, do not start" .
the end game is, he spent his three weeks in Seoul and came back happy with the desire to start as soon as possible.
Needless to say, Ross appreciates the Oriental cuisine and it is she who suggested I try out this Korean dish.
After the presentation of the dish in which all the ingredients are well separated, they must be mixed with a spoon or chopsticks and ate it all together.
avoid meat may easily become a vegetarian dish.
The Bibimbap is a dish and we would use to participate in the contest of the blog dear Eleanor butter and honey.

Bibimbap

With this recipe I participate in the contest Butter and Honey - dish meals

INGREDIENTS

320 g of rice
400 g of ground beef
seasonal vegetables (in this case):
200 g of beans (croissants) already boiled
2 red peppers 2 yellow peppers

3 / 4
carrots 2 handfuls of bean sprouts

Sauce
soybean seed oil corn oil, sesame

Sesame
Kochujang (chili paste) 4 egg yolks




PREPARATION Wash the rice until the water is pretty clear, then , put it to cook in a nonstick pan covered.
After cooking let stand 5 minutes before opening.
Cut the vegetables into julienne strips and place them on a dish in a pan
put a tablespoon of corn oil and cook the vegetables one at a time if necessary and the other from a cooking oil, add the corn.
E 'better from the vegetable clearer so that the vegetables do not take the subsequent tone of the previous one.
My sequence was: bean sprouts, green beans, yellow peppers, carrots, red bell pepper.
Depending on the taste of the vegetables and put a teaspoon of soy sauce during cooking.
As the vegetables are cooked place them on a plate again well separated.
finished cooking the vegetables, go to the cooking of meat, placing a tablespoon of corn oil and two or three tablespoons of soy sauce.
When everything is cooked well, take four warm bowls.
Pour the rice in the center, forming a mound, and then arrange the various vegetables and meat in a radial pattern.
Break an egg yolk and place only at the center of the sunburst on top of rice. Sprinkle with sesame seeds and add on a bit of sesame oil.
In a corner position a bit 'of Kochujang to taste (you can also avoid if you hate spicy).

Blueprints For One Person Car

GILTHEAD Whisper

One day an Indian thinker had the following question to his disciples:

- Why do people cry when they are angry?

- They cry because they lose the peace - said one of them.

- Why cry if the person is at his side? - Again said the thinker.

- Well, we cry because we want the other person to listen to us - said another pupil.

The teacher came back to ask:

- So you can not talk in a low voice?

Several other answers were given but not convinced the thinker.

Then he said:

- You know why you cry at another person when you are angry? The fact is that when two people are angry their hearts turn away a lot. To cover this distance is necessary to shout to hear yourself. The more angry they are, the stronger will have to shout to hear each other. On the other hand, what happens when two people are in love? They do not shout, speak gently. And why? Because their hearts are very close. The distance between them is small. Sometimes their hearts are so close that not even speak, only whisper. And when love is most intense is not necessary to even whisper, just look. Their hearts are intended. That 's what happens when two people love each approach.

Finally, the thinker concluded:

- When you discuss not let your hearts be turned away, do not say words that they can space out more, because there will come a day when the distance will meet no more so than the way back.

The Thinker was the Mahatma Gandhi

This story is dedicated to Flavia Site cuocicucidici who created the contest HART HART-to- which I participate with this recipe.

bream with spinach

INGREDIENTS (serves 4)

8 fillets of sea bream

1 / 2 kg fresh spinach

extra virgin olive oil White pepper

Sale

PREPARATION

Wash and dry the spinach.

Place on a baking sheet with parchment paper and grease it lightly with oil EVO.

Coat the fillets of sea bream on both sides and place on baking tray. Season with salt and pepper.

Put in oven at 180 ° for 10-12 minutes depending on the size of the fillets.

Heat up a pan with a little oilo EVO and when it will be very hot quickly add the spinach, season with salt and move quickly. Bake at most a couple of minutes.

When the fillets are cooked remove the skin and pass them on paper towels to remove excess oil and then move to the center of the plate (2 per portion). Put the spinach around
Institute.

SUGGESTED WINE

Fiano di Avellino DOCG - Pietracalda Feudi di San Gregorio

Stuurprogramma Webcam Medion Md85081

Today was the first time I tried to make the pork tenderloin in the oven.
The other times I had always done with the barbeque but today was too cold to sit outside to cook.
The pork tenderloin was the problem that is a very cut and dry there is a risk that appears stringy when cooked.
Before cooking at the barbeque all night and let marinate while cooking I care to keep it constantly wet.
avutro This time I do not have time to do so I need to marinate and cook it without having to keep track.
I decided to wrap it in bacon and use that to make the accompanying sauce.
not for me to say it, but the result was not bad at all.

Pork

INGREDIENTS (serves 4) 1 pork tenderloin

1.5 hg of bacon, sliced \u200b\u200bnot too thin
8 Potato Rosemary

Salvia
Extra virgin olive oil 1 cup of broth

1 / 2 cup dry white wine Salt
Pepe



PREPARATION

On a sheet of parchment paper to roll out the bacon to form a rectangle the width and height of the thread a little higher than the circumference of the same. Salt
and pepper the fillet and place it on the bacon.
With the aid of the wax paper to roll up the thread so that the belly is stuck and eventually overlaps on itself.
In a pan put some olive oil and brown well over medium heat to make the fillet coated bacon on all sides.
Meanwhile wash and peel potatoes and cut into rough cubes.
Line a baking tray with parchment paper, and when the thread is well browned, place the center and add the potatoes all around.
In skillet add white wine to remove grease and pour it all evaporated when the thread.
Season with salt and pepper and give a tour of oil to the potatoes and bake at 175 degrees for 40 minutes. In mid
Turn the tenderloin cooking, mix the potatoes and sprinkle all with the cup of broth.
After cooking, take the fillet off well all the bacon, put it into the cup of miniprimer along with all the cooking liquid.
Take the thread clean, wrap it in aluminum foil and set aside to rest.
Put the potatoes in the oven slightly open to keep warm.
Mix the bacon, and if the sauce is too thick add oil EVO wire until the desired consistency.
Take the fillet and cut into slices not too thin.
Serve the tenderloin with the sauce and tassel of bacon, add the potatoes around roast.

SUGGESTED WINE

Terre di Franciacorta DOC - Feudonero Mirabella

Low Vitamin D And Ferritin

FUSILLI FILLET OF PORK WITH PEPPER SAUCE WITH

Today I made lunch for me than for my wife, influenced, and my mother-in-law that every time you have to sit at the table has the expression draws to a scaffold and that as you give the mini (really mini) portions will always have some advances that inevitably ends up giving the dog thinking that we do not see.
Imagine then the excitement that I had to prepare something that would please everyone.
the end I opted for this pasta and, unbelievable, really liked my wife that loves spicy but, more importantly, my mother-in-law has eaten it all clean with the bread, too the pot.
Ah Daisy, I'm sorry, this time fasting.

Fusilli with pepper sauce

INGREDIENTS (serves 4)

320 g of wheat fusilli

1
red pepper 1 large onion 1 can of peeled

chopped 1 clove garlic, Paprika
strong

2 anchovies
$
sage leaves Extra virgin olive oil Salt

big

PREPARATION

In a pan, put 3 tablespoons of EVO oil, a clove of garlic which has been taken off the core, anchovies, sage and onion chopped finely.
Sauté over medium heat.
Meanwhile, wash and clean the peppers removing seeds and white parts inside.
Cut into very small cubes and add it to the mixture.
salt water from the pasta and bring to a boil and throw in the pasta.
Add to the sautéed chunks of tomato and paprika (I can not point the dosage because of personal taste, so I put it).

Keep moist by adding the sauce if necessary with pasta cooking water.

Drain pasta a couple of minutes before the end of cooking, put it in the pan, season it with the sauce and finish the creaming adding water to cook the pasta you have kept aside.

Serve pasta in warmed plates and garnish with sage leaves

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CABBAGE ROLLS OF THE HEART WITH SPICY TARTAR

participant for the first time all'MT Challenge with the theme of the month following cabbage rolls.
It 'also the first time I cook the cabbage so it's a full debut.
I was very clear that I only use the cabbage with a sauce abbianata for the rest ... complete darkness.
much consideration the time has passed and I found myself close to the deadline without having decided anything, when this morning office, a colleague told me that he wanted to eat a tartare.
Blink! The bulb is on. Cabbage rolls stuffed with beef tartare with spicy heart with cream of potato and cheese.

With this recipe I participate in the contest Menu Turistico - MT Challenge in January

INGREDIENTS (for 4 people )


For the roulade


1 cabbage 400 g minced beef or fillet knife to cut

1 red pepper Paprika Chopped parsley strong


Ginger chopped Juice of one lemon extra virgin olive oil

Pepe Sale


For the sauce, potato 2 potatoes

1oo g 50 g soft cheese

butter 50 g of whole milk For the sauce


cabbage leaves of cabbage, 50 g of butter


Water Extra virgin olive oil Salt

Pepe


PREPARATION

cabbage rolls

Remove the outer leaves of cabbage and eliminate them. Remove all the leaves until you reach the other heart.
Clean and wash the peppers and cut coarsely.
Boil salted water and soak a few at a time the cabbage leaves and remove them after about a minute and immediately immerse in ice water.
expiring Once the transaction with the cabbage do the same thing with the pepper.
Cook the cabbage for about 10 minutes. Meanwhile prepare the tartare
putting in a bowl EVO 4 tablespoons oil, 2 tablespoons lemon juice chopped parsley, salt and pepper.
Mix well then add the ground meat and mix well.
Let stand in refrigerator.
Cut the pepper into small cubes place in a bowl, add chopped ginger, strong paprika powder, salt and a drizzle of olive oil EVO. Mix well and let stand in refrigerator.
The amount of ginger and paprika depends on how you want it spicy.
After 10 minutes of cooking cabbage remove from boiling water and put in a bowl with ice water.
Drain and dry the cabbage leaves.
Line a bowl with the cabbage leaves that come out well from the edges to be able to close the filling. Add the steak tartare, creating a reservoir in the center. Put this in
invaded the diced peppers almost to the top. Cover up to edge of the bowl with the tartare. Close
with the cabbage leaves by placing a saucer-pressed to keep everything. Putting to rest
Refrigerate until ready to serve.


Salsa Potato Peel the potatoes, cut into pieces and boil in hot water.
Meanwhile cut the cheese into small cubes. I used a local cheese soft white paste.
Once cooked drain the potatoes and mash well. Put the puree in a pan and add the milk, butter and cheese. Mix well by heating to just below boiling point. Continue to cook until the sauce will be smooth and homogeneous (5-6 minutes)

sauce cabbage
Place the cabbage leaves are not used in the blending of glass immersion and add the butter, a ladle of water to cook the cabbage, salt and pepper and begin to blend.
While blender add two tablespoons of olive oil EVO. Add any other qcqua until you reach the desired consistency.


In a bowl pour the sauce potatoes filtered position reversed the roll of cabbage in the center and add a little sauce on top of cabbage.