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There are no words to describe this tart, it's all a superlative, so we I leave the recipe with the council to try it because it is really very good.

Ingredients for the pastry

300 g flour 200 g butter 80 g

icing sugar 20 g brown sugar

2 egg yolks 1 teaspoon grated lemon zest 1 pinch of salt

ingredients for the lemon custard

500 g of fresh milk

150 g

sugar 4 egg yolks 60 g of flour

zest of one lemon

4 / 5 tablespoons limoncello

Prepare the pastry with the sand method. With this method we have a unique crispness, it is important to follow the sequence of ingredients.

Place in the planetary flour with cold butter into small pieces with hook and leaf mix the two ingredients you will get a compact and composed of sand.

Now add the two sugars, salt, lemon zest and add the yolks, stirring constantly to give a minimum of firmness to the pasta, always in crumbs. (I used the planet but without it you can use the hoses hook or by hand using two forks, although it will be more difficult)

Cover with parchment paper on the bottom of a pan with a zipper diameter of 24 cm and just over half the dough clothe bottom and edges a bit 'raised without much pressing the crumbs, put the rest of the dough on a sheet of parchment paper giving it the shape of the pan without too compacted. Most important is rest in refrigerator for at least 1 hour, half the time I put in the freezer.

Meanwhile, prepare the custard boil the milk with the lemon zest and half the sugar.

In another pan Beat the egg yolks with the remaining sugar, then add the flour and milk, stirring constantly, without boiling the peel of the lemon, put everything on the stove and bring to the boil add the lemon and allow to cool.

Riprendere la tortiera e distribuire sopra la crema ormai fredda, ricoprire tutto con le briciole dell'impasto rimanente e cuocere in forno già caldo a 180° per circa 25 minuti.

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macrobiotic nutrition

In the early 80s, the incidence of metabolic disorders such as obesity, diabetes mellitus, atherosclerosis, high cholesterol, constipation, diverticulosis, cancer colorectal cancer and cardiovascular disease, increased noticeably compared to previous times. The "diseases of modern man" are generated in parallel with the change of lifestyles in developed countries, in contrast to the statistics recorded in poor countries who see a change less unchanged. The excessive consumption of fat and protein foods of animal origin and expulsion from their diet of plant products widen the scourge of modern society.

In fact, throughout history, the food trends followed by the social, economic, fashions, and we seem to understand, thanks to the few medical testimony received, that the ills of the modern era not are exclusive of the last century.

What happens in the Middle Ages in Europe, is a substantial change of the dishes on the table presented in association with the decentralization of the temporal power of the successor to the peoples of north-central, as the Germanic peoples. Predilection Beef and supported by a progressive removal of foods of plant origin, establish a diet overly rich in protein and animal fat which is sought to upper-middle ages, especially among more affluent people. In the latter period there is a return of attention to foods such as wheat, wine and oil, which were and still are the backbone of a Mediterranean dietary pattern. This, you can not only define the model but includes all the food habits of life, is the regime of the Golden Age, when Greek and Latin governed by their own example and imposed "rules healthy" for a better lifestyle .[...]

 

In una società, dove la conoscenza e il consumo si limitano a 30 specie vegetali, è opportuno ritornare ad una concezione di sacralità della cura della terra e questo è un pensiero comune a quanti credono che l'alimentazione sia una forma di prevenzione e mantenimento della salute.

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Associazione Culturale Libero Gusto

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his middle name is Linus! French onion soup

Lui adora la sua coperta, non la lascia mai, non esistono stagioni estate, inverno, caldo, freddo non toccategli la sua coperta!


Io lo adoro!

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Non avevo mai mangiato la zuppa di cipolle alla francese, e c'era questa ricetta che mi frullava per la testa e tra le mani.

Liberamente tratta da “cotti piano piano “di Sale &Pepe.

Assolutamente da rifare, buonissima dal sapore avvolgente capace di cullarti e confortarti in queste fredde serate d'inverno.

Ingredienti per 6 persone

50 g di burro

750 g di cipolle

2 spicchi d'aglio,
finely chopped 45 g flour

2 liters beef stock or chicken

250 ml of white wine (I had a good red wine open)

2 sprigs of thyme salt and pepper

12 slices baguette the day before

100 g Gruyere cheese, grated finely

Melt the butter in a heavy-bottomed saucepan and add the onion cut into thin slices.

Cook over low heat, stirring occasionally, for 25 minutes, until the onion is golden.

Aggiungere l'aglio e la farina e mescolare per 2 minuti.

Poco alla volta, mescolando unire il brodo e il vino e portare ad ebollizione; aggiungere il timo insaporire con sale e pepe, coprire e lasciar bollire lentamente per 40 minuti.

Accendere la griglia del forno, tostare le fette di pane suddividerle in 6 ciotole e versare sopra la zuppa, spolverare con il formaggio grattugiato e mettere le ciotole sotto la griglia finché si fonde il formaggio. Servire ben calda.

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now know that even the stones that I love apple pie, I always look for and experiment with new ones, my favorites are those with many, many apples remain a bit 'wet.

What I propose today is one of them.

Ingredients for one large cake about 26 cm in diameter

200 g flour 00

2 teaspoons cream of tartar 1 pinch salt

8 apples 4 eggs

250 g sugar

6 cucchiai di rum

1 cucchiaino di semi di vaniglia

200 g di burro fuso

Preriscaldare il forno a 180° C, e imburrare bene una tortiera di 26 cm.

Mescolare in una ciotola la farina, il lievito e il sale.

Sbucciare le mele e tagliarle a tocchetti.

Nella planetaria o con le fruste montare le uova finché saranno belle spumose, aggiungere lo zucchero, il rum, la vaniglia. Sempre montando unire metà della farina, poi metà burro e ancora tutta la farina e tutto il butter, the dough will be quite thick.

Stir the apples to the mixture, pour everything into the pan lined with greased greaseproof paper and bake for 50 minutes.

Serve cold sprinkled with icing sugar.

few days ago I sent an email asking me if I was interested in doing the auditions for a new talent in the kitchen. You know I'm curious and so why not!

I will do the auditions and if you're interested you read below and call :

The food is your passion and dreams of becoming a great chef?

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If you believe you have the right ingredients, call

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Cultural Association non-profit Free Taste

"And we turn, watch, take care of the heritage of our land, because if we will take care of us our land, who will never do in our stead, and who will never care for us that we are ignoring our own things? "

"Loris Jacopo Bonomi"

The non-profit cultural association "free taste" is born from the idea expressed highly significant in this quotation. Our land, Sicily, rich in resources and culture, needs a better understanding to be extended to all. The cultural heritage includes food and wine traditions of which offer products and techniques sung poems of 2400 years old.

When we speak of "gastronomy" does not refer exclusively to food or drink, but as we all know the term covers: history, art, science and social practices.

The main goals that the Association aims to achieve are the ones to disseminate and broaden the understanding of food and wine culture in all its fullness, especially with regard to food and nutrition, through literature, reports on seminars and conferences. Among our goals within the establishment of a specialized library and the organization of services for social solidarity. We also propose as a meeting place to gather and address of those who wish to undertake studies in the field (secondary school diploma second degree, universities, professional courses and advanced courses outside the school). Organize historical-geographical by the provision of food and agricultural products Traditional (PAT) of the territory. Making the Mediterranean diet, promoted by UNESCO as intangible cultural heritage of humanity and value as a food and wine culture forward professional, social and art in education.

Sicily Verga, Pirandello and Sciacca turns and looks to the future, but we're convinced that the latter, to have a solid foundation and better, must necessarily have recourse to the past.

To further details see the website of 'Cultural Association nonprofit Free Taste .

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The network offers a wide variety of recipes and some time ago, here pausing I found

these cakes and I had saved as a favorite waiting for the chance to do it, I assure you that the result was amazing a different way to enjoy a rich tiramisu.

I made them using a mini mold Pavoni.

Ingredients for 16/18 cupcakes (I have made these mini and it came 45)

for the sponge cake vanilla

60 ml of milk

1 vanilla bean

60 g of butter

175g of flour cake

¾ teaspoon baking powder

a pinch of salt

3 eggs

3 egg

150 g of sugar

for wet coffee

80 ml espresso coffee

45 g sugar

30 ml Marsala or other sweet wine

for the mascarpone cream

240 g of whipped cream

230 g of mascarpone

50 g of icing sugar

Preheat oven to 160 ° C.

Pour the milk into a saucepan, add the vanilla pod scrape out the seeds and bring to a boil. Remove from heat, add the butter and stir until completely melted. Then remove the vanilla bean.

Mix in a bowl the flour and baking powder and salt.

Pour the eggs, egg yolks and sugar in a heatproof bowl or the bowl of food processor, put on a pot of boiling water and stir continuously for 5 or 6 minutes or until sugar is completely dissolved (the mixture should be hot but not boiling).

Remove the pan from water bath and mount with the whip of the robot at high speed for 5 minutes or until when the mixture becomes massive.

with a spatula, slowly add the flour 3 times, lifting the mixture from the bottom up, then add the milk with the butter and mix gently.

Fill paper cups with the mixture and bake for about 20 minutes.

For the syrup:

In a bowl, pour the hot coffee, sugar and Marsala and stir to dissolve sugar.

pierce with a fork and the cupcakes with a pastry brush to wet the sponge with coffee syrup, the cupcakes should be well soaked and then use all the syrup.

For the mascarpone cream:

Mix together the mascarpone and icing sugar, to mount a bit ', then add the cream montata mescolando delicatamente; quindi guarnire i cupcakes con una bella cucchiaiata di crema e una spolverata di cacao.

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Tiramisu Cupcakes "Mommy I want to be a painter" Philadelphia and Pepper Biscuits

Martina a 4 anni:

“ Mamma i mimmi vanno a basket, io voglio andare a danza!”

Martina a 6 anni:

“ Mamma la danza non fa proprio for me, I move I want to go to volleyball! "

Martina to 8 years:

" Mom this year I am taking a sabbatical, NO SPORTS! "

Martina quest 'year:

" Mom I want to do a design course!"

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Excellent as an aperitif and really cute these biscuits with cheese, are good on their own or to accompany cold cuts or pieces of salami.

Ingredients for a basket of cookies

150 g Philadelphia cheese

180 g flour 60 g butter 1 egg yolk

generous 1 teaspoon ground black pepper 1

pinch of salt

Mix in a bowl the cheese, egg yolk, pepper and melted butter until a smooth cream.

Versare la farina e il sale sulla spianatoia ed impastare con la crema di formaggio, si otterrà una simil frolla. Avvolgere nella pellicola emettere in frigorifero per almeno 1 ora.

Stendere l'impasto a 1 cm di spessore e con una formina ricavare i biscottini, disporli su una teglia rivestita di carta forno e cuocere a 180° per 15 minuti o finché non saranno dorati.

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Muffins White Chocolate and Red Fruit

La mia Martina adora questi dolcetti, lei li mangia sopratutto a merenda.

Quindi spesso e volentieri li devo fare, cerco di variare un po' e questa volta abbiamo deciso insieme per una versione al cioccolato bianco e frutti rossi.

La ricetta è di Donna Hay che ho già postato tempo fa.

Ingredienti per 12 muffins

270 g of flour

2 teaspoons baking

170 g caster sugar

250 ml sour cream

2 eggs

80 ml of vegetable oil

100 g of white chocolate

berry syrup

Heat oven to 180 ° C.

Sift flour and baking powder in a bowl, add sugar and stir well, add the chopped white chocolate.

Place in a bowl the sour cream, eggs eel'olio and beat until the mixture is homogeneous. Stir in dry ingredients and mix well.

Pour the mixture into 12 muffin tins and place on top of each muffin with 1 teaspoon red fruits in syrup, bake for 15-20 minutes.

PS for that fluffy muffins lievitino bene, mescolare il composto con cura, ma solo finché gli ingredienti sono appena amalgamati.

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for beautiful days and Friendship

Grazie a questo blog le mie amicizie si sono notevolmente allargate, quasi tutte virtuali purtroppo.

Sono molto istintiva, o mi piaci o non mi piaci, non ci sono vie di mezzo, mi basta guardare negli occhi la persona che ho davanti per capire se abbiamo delle affinità e se diventeremo amici.

Con il blog questo non avviene non ci possiamo guardare negli occhi, ma c'è qualcosa che mi spinge a visitarne uno invece di un altro; d'istinto cerco le parole a me più affini ed è bello anzi bellissimo scoprire che dietro quel blog che tanto mi piace c'è una persona che mi piace ancora di più.

Ieri ho passato una bellissima giornata il contesto era speciale, la seconda edizione del Palio dello Stufato a San Giovanni Valdarno e anche le persone erano speciali la mia amica Simona delle Pellegrine Artusi che mi ha fatto conoscere Rossanina e l'Ing  di Coquinaria , con cui ho diviso il tavolo e le chiacchiere di un pomeriggio e ultima ma di sicuro non ultima per affinità e simpatia Pamirilla di Io the sweet port.

Thanks for the nice day

Cristina

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Marengo Browse Cupcakes

I see myself small, kindergarten, more than 4 years of age.

I see myself in the cafeteria, on Friday I was the adjutant for the reward after meals to choose my favorite cake.

My choice was always a nice giant meringue with cream.

So when I saw these delicious pastries from Stefania I have copied the idea.

but I followed the recipe that I always follow it, and used the rather small paper cups about 2 cm in diameter at the base.

ingredients for 15 cupcakes

120 g egg whites at room temperature

120 g caster sugar

120 g of icing sugar

few drops of lemon juice

whipped cream slightly sweetened dark chocolate into small pieces

Beat average speed of the egg whites adding the lemon juice.

Mix two tablespoons sugar and add them to the egg whites and continue beating until you have a hard compound and pulling the hoses will form the "beak goose, it takes about 15 minutes.

Brush the cups with a little oil seeds, and fill a pastry bag with meringue.

The oven must be very hot, they just meringue is dry, I always put the temperature to 100 ° C and then I set the size of the meringues, which are small for these was just 1 hour ½ cooking with the oven held open by the handle of a spoon.

When the meringues will be very cold, you can do before and keep a box of tin,

cut horizontally, the cut will not be clear and even if it crumbles a bit 'no matter , fill with a dollop of whipped cream and chocolate into small pieces and put sopra il coperchio o le briciole di meringa.

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cones with hazelnut Chantilly

I dolci con la sfoglia sono tra i miei preferiti, anche se ammetto di non aver mai provato a farla da me, quest'anno giuro che ci provo sarà uno dei propositi del 2011!!!! Oltre a correre naturalmente!

E' si correre sarà il mio proposito per quest'anno.

Sono sempre stata pigra, gli sport in generale non mi sono I never liked the gym and too tied to the schedules to be able to attend, so it was a long time since I had the desire to buy a treadmill and I had always been held back by all but especially by my husband who said it would be one of the many accessories that unnecessary would be added to all those Caccavelli that during the years I bought it for gymnastics.

I got a gift all mine! And will deny all of the course all day!

Ingredients for 10 cones

1 roll of puff pastry ready

sugar semolato

per la chantilly alla nocciola

250 ml di latte

75 g di zucchero

30 g di farina

2 tuorli

1 cucchiaino di pasta di nocciole

100 g di panna montata

nocciole tritate grossolanamente

Tagliare in 10 strisce la pasta sfoglia e arrotolare ogni striscia around a cone of foil or parchment paper. Place the cones on a baking tray and sprinkle with a little 'sugar, bake at 190 ° C and bake for about 10 minutes.

Prepare the custard boil the milk with half the sugar and the teaspoon of hazelnut paste, Beat the egg yolks in a saucepan with remaining sugar, adding the flour. Pour the boiling milk on the egg mixture and stir well to call on the fire and thicken the cream. When this will be very cold add the whipped cream.

Fill cones with pastry cream and garnish with chopped hazelnuts and a dusting powdered sugar.

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The puppets and the Horse

La Befana comes by night

with broken shoes

hat and skirt

is is the Epiphany.

Give a gift to the fireplace ...

when it makes a bell'inchino.

A tradition of the Upper Valdarno, which dates back to a time long ago, is to find the children along with socks too " puppet "and" horse ", the first for girls and boys for the horse. It can be found in all the bakeries and pastry shops, but I much prefer to prepare it at home, and then I had a helper fantastic, Martina was fun to decorate. The dough is simple, is prepared as the pastry and decorate with candies, sugar, and chocolate.

Serves 8 puppets

1 kg of flour 00

200 g sugar 200 g soft butter

5 eggs + 1 egg for brushing the rind

and the juice of an orange

glass of Vin Santo or a Rum

1 packet of yeast

chocolate chips, sugar, candy and whatever your imagination suggests to decorate.

Accendere il forno a 190 ° C .

Mettere la farina, lo zucchero, il lievito insieme al burro morbido nella planetaria e iniziare ad impastare aggiungendo la scorza dell'arancia, il succo, il liquore e per ultimo unire le uova.

Quando tutto sarà amalgamato bene, formare una palla e stenderla sulla spianatoia infarinata.

Ritagliare le fantocce aiutandosi con delle forme di cartoncino, stendere su una teglia rivestita di carta forno, spennellare con l'uovo sbattuto e decorare a piacere.

Bake for about 15 minutes taking care that it does not burn.

Happy Epiphany to all.