How Does A Person Develop An Eating Disorder

Sardines in a post a day ... and yogurt cakes and pies


But what I have been away from this "limbo" in the kitchen! Damn me, I do not find much time to devote to this "insane passion". I cook, I cook, I assure you! as always and even more than usual but this time I have so many things that I mix for the brain that sometimes do not photograph the plate, sometimes shooting thousand photos and then remain on the machine and the exhaust and some reckless child I eliminate them. Now the promise is dobbligo (because my faithful readers are always here to leave comments despite my inaction) and then ok ... a post a day keeps the doctor away! Oh, do not exaggerate, not

think can post every day but I am committed to us ... even a few lines of comment and the recipe, I promise!

Now, as often happens, I came up with a fix. Yes, one that when you find a recipe that you love starts to decline in 1000 versions. A mixture with yogurt. A simple mixture with yogurt!


I do not know what I have taken, but the result is turning out a flurry muffins, apple pies and cakes "smooth" with more or less the same ingredients for about a month. Today, even two identical small cakes and bake in unison (which is never left without dessert). Nor was a sweet pastry that high needs to be developed in the thousands of steps, but a very simple "throw it all together and mix." If someone happened to have a similar setting, is asked to come forward to help me out of the tunnel of yogurt!


300 g of flour baking powder 8 g 1 teaspoon baking soda
180 g sugar 2 eggs

• 125 g greek yoghurt or cream (more if you want a sweet aromatic use it to fruit) 150 g of milk
60 g butter, melted pinch of salt
• 
  
vanilla Sift flour with baking powder and baking soda. Put in a bowl the sugar and eggs, beat well for a few minutes. United yogurt, salt and vanilla, mix for ammalgamare everything. Little time together the flour alternating with milk until all of both ingredients. Finally add the melted butter, making sure to incorporate it well, well. The dough should be nice and smooth and, raising his whip, to make the "ribbon". Possibly regulator with more or less milk.
• Grease and flour pan, large or small, and pour the mixture. Preheat oven to 180 degrees and bake (about 25 to 30 min. Cupcakes, 45 to 60 min. The cake).
These doses are about 15 medium muffin pan or a 22 cm. Doubling the dough I got two cakes from 20 cm in diameter fired simultaneously.

You can add as desired: raisins, apples, chocolate chips, or eat it ... so smooth. Se chiusa in un porta torte resta morbida per alcuni giorni.
Ieri ho servito le ultime due fette di torta decorando i piatti con fettine di pesca e yugurt ( da: "come rendere appetibile un avanzo che ti guarda triste triste perchè tutti lo snobbano").

Se vi sovvengono altre varianti, siete pregati ...di non farvi venire la stessa fissa!
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Super Simple Digital Camera

The Poggiarello and Open Cellars

Oggi un post è d'obbligo! Un post per ringraziare gli amici del " Il Poggiarello " che oggi, durante la manifestazione dedicata a "cantine aperte", mi ha gentilmente ospitata. La giornata, a parte il vento fresco, era piena di sole e luce e da questa dolce collina si apre un panorama davvero suggestivo sui vigneti e sulla Val Trebbia.



La degustazione era articolata in diverse tappe, e attraverso un percorso che si snodava tra i vigneti si raggiungevano le varie postazioni. Una speciale zona, dedicata ai vini riserva, è stata allestita nel bellissimo giardino a terrazzo; un ricco buffet ha accompagnato la mescita dei vini.
La famiglia Ferrari&Perini, si compone di numerosissime persone; zii, figli nipoti, nonni (molti of whom I've known since I was born) ... all actively involved in these events and all the front line to welcome guests with a smile and make people discover the wines and a company that is run by four generations of the pssione who love their work.


There will be comments from me on wines, tasting nothing for me today, in the drawer but I wish to extend my lack of knowledge of how to choose a day without fail a special wine pairing it with a special dish.

Here Poggiarello found another post ... but that's another story!


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Islamic Wedding Card Message

Blocker "Versilia" and the story of a donut Sunday



of my childhood and left the sweet memory of my mother, on Sunday morning and early, was lavish in the kitchen for Sunday lunch. All week meals were consumed quickly between work, school and commitments of all, but Sunday was not Sunday without anything special.

So here it is in my memory that prepares juicy lasagne or ravioli with ricotta and spinach or, sometimes, what you parenchyma filled with short sleeves. It was a pasta type chifferi that was filled with the filling of anolini. A good filling of braised beef, parmesan cheese and eggs.

And then I read could not be missing, and in that case were of the obligation passatelli, or guinea fowl or roast duck. However, the menu is accompanied invariably with a nice donut. High above it a soft and beautiful crust of sugar. Not that my mom was an excellent cook, in fact, say that lacked the imagination that makes the cuisine varied and interesting, but since they are the flavors of my childhood ... pathetic? No I do not think, good or bad the food of our mothers, grandmothers or aunts are wonderful memories of taste and smell, even before visual.
All this background, to tell of my recent discovery, or rather rediscovery! The day before yesterday at the home of my father (the mother is not now for some year, unfortunately) by opening a mobile lounge, I found a cake mold that was exactly, what my mother used every Sunday, every Sunday of my childhood. 'S one of those aluminum molds with a lid that serves to make a small oven. It is laid directly over the flame of the stove and inside the dough, cover E. .. leaving a beautiful ring that releases a high and delightful fragrance throughout the house. Here's my olfactory memory!

When I opened my eyes, I came a smell of delicious cake that came from the kitchen and was the clear signal that it was Sunday and that I had my mom all day for me. Finding this mold was a thrill really strong, and the idea of \u200b\u200bperpetuating the tradition, really compelling. Until this morning, did not even know his name die "Versilia", but looking for a recipe online that could give me some tips on how to use it, I came across recipes that call it so. They are generally keen observer, but I definitely had escaped the inscription on the cover of aluminum: Oreste Pardini spa - Oven VERSILIA patented.

The first attempt to say that we can define a test, mostly because the intensity of heat and cooking times are definitely to be calibrated, but the result was not disappointing at all. My ring is the classic marbled, but I remember that my mother made it a banana with yogurt and pieces of pear, or a mashed banana in the dough. Well, now I just have to find my ideal and bake a cake every Sunday morning for eternity. Thanks mom!

200 g sugar 3 eggs
100 g butter, melted

• 400 g of flour 1 glass of warm milk
grated rind of one lemon
little vanilla essence a pinch of salt 15 g
• 
  
• cream of tartar 1 tablespoon cocoa
Whisk in a bowl the eggs with sugar, salt, vanilla essence and lemon rind. United half the flour sifted with baking powder, and begin to incorporate it with the whip, if too thickens, add a little milk. Proceed with a few spoonfuls of milk Faria AC, finally dissolved add the butter and cool. Stir the mixture well, to be fluid and go down to tape. Divide into two bowls and add a tablespoon of cocoa. Mix well and, having greased and floured the oven "Versilia", pour the mixture alternating with cocoa to those without.
lid and put the stamp on the fire with the lowest spargifiamma. Leave it for a maximum of 5 min. then lower to low and simmer for about 30/40 min. without finding out. At this point, nothing should happen if you lift the lid to check the cooking, always leave a further 15 minutes on low fire.
As with all cakes, the rule applies to the toothpick. I must say that along the way I shot a few times and adjusted the cooking was slightly longer because they feared that burn at some point or interposed between the fire and mold a cast iron plate.

I think that among the many who follow my blog there are atrettanti happy owners of kitchen tools and who have inherited, for each one of them, a special significance. The great joy of being able to still use them makes it precious and irreplaceable.
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Diagram Of How The Shutter Speed Works

Launch of the "two days" of Gutturnio Festival

25 and 26 April to Carpaneto Piacentino back Gutturnio Festival

Many complain that not I am interested in wine, it really is one of my absence! Good food, you know, is in a good glass of wine a perfect accompaniment. I really like to learn how to match wines with my meals, but for now I just play it safe with an excellent Gutturnio that without any doubt, it goes wonderfully with the traditional cuisine of Piacenza. If you are on the parts of Piacenza does not mind a nice wine tasting event, you can reach us in Carpaneto Piacentino, a charming town at the foot of the Colli Piacentini.
This year our wines will feature in two days dedicated to wine tastings, wine pairings, insights and direct meetings between wine producers, wineries and thousands of fans, drawn to one area, characterized by the union of wine, gastronomy and culture .

attended by nearly 40 wineries that produce and market their wines and other Gutturnio Piacentini. This fourth edition of the Festival is dedicated to the GUT Gutturnio wine. The two days will be arranged with tastings and free tours, tasting and pairing tables enable visitors not only enjoy the wine and other Gutturnio Piacentini DOC wines, but also to know the story and find the best combinations. Manufacturers and Sommelier illustrate the organoleptic and sensory, and will accompany the wines with some typical products Piacenza known around the world (the three meats Doubt - pork, bacon and sausage - and some local cheese, Grana Padano, including the product in the Piacenza) , with dishes prepared by renowned Chef and students of the Hotel School.
Each visitor can freely build their own path of free tasting, meeting directly i Produttori e le Cantine che aderiscono alla manifestazione e seguendo, oltre che la propria curiosità, i suggerimenti e i consigli dei Sommelier AIS e Fisar.
Le degustazioni libere si terranno nel cortile del Palazzo Comunale il 25 aprile dalle 15 alle 22 e il 26 aprile dalle 10 alle 22. Per conoscere meglio il Gutturnio Frizzante, le sue inaspettate potenzialità e i migliori abbinamenti enogastronomici, nei pomeriggi del 25 e del 26 aprile presso il piano superiore del Palazzo Comunale, si svolgeranno diverse degustazioni guidate dai sommelier.



Tra le novità di quest’anno un Happy Hour dedicato ai fruitori più giovani: sulla Following the success of last year both evenings of the event are dedicated to the meeting and knowledge with the younger generation, encouraged to approach the Gutturnio Sparkling Wines Piacentini and other features to discover the charm, versatility and, most secondary to understand how to consume responsibly, so that the drink is really good and only one of the pleasures of the palate and life, as well as an important part of our diet.

The Selection Committee, highly qualified - which this year gives a premium quality wine at the best Gutturnio -, recommended to use the opportunity to taste, at an agreed price (25 euros) and for the duration of the festival, many restaurants in selected dishes from Piacenza Piacenza through an initiative called Coffee.

E 'possible participation in the reserve tastings, as well as on-site, by writing to:
info@gutturniofestival.it

In the delightful surroundings of Town Hall will host Carpaneto Piacentino art exhibition and a close friend Maureen

expose his "Vinarelli. http://gloricetta.blogspot.com/rss.xml