Sore Neck Snowboarding

A soft and fragrant cake pan



would be good 'bout with a flurry bake cakes and bread. I absolutely must get a commitment that takes me away from home every day for at least 12 hours straight! The line may be affected and then I'm afraid the next electricity bill will be a little "leaven." As can be seen from the last post, my obsession of the moment is the yeast cake or pie "belief". That cake that usually makes a fine show itself under the bell glass dell'alzatina (ragalo very welcome my cousin) and that the hungry inhabitants of the house should be gradually "tasting" during the raid in a variety of cuisine.

I known I have a fondness for tarts, flan, etc. ... and have never managed to get good results with cakes leavened. If we prepare the creep

egg whites, the result is far from guaranteed . few days ago I came across a soft cake that I fear has triggered yet another challenge to myself. And because they are tough head (but go!) Here I am that I just baked an hour ago! And to be exact ... the second in two days from there to throw in an industrial production is a short step! The great inspiration
Of this cake is very good Paoletta that makes us dream with her recipes and her beautiful pictures. The blog is sio
here and found the cake here. I will put my version .. but I fear not the last, as I suggested I could make a mix recipe for yogurt and the latter. We'll let you know if there will be a sequel ... like:
La torta da credenza 3 " la vendetta " 100 g di burro 125 g di zucchero (ne ho aumentato un pò la dose)

• pizzico di sale
• 
  3 uova
• 160 g di latte
• 250 g di farina
• 1/2 butina di lievito ( Paoletta ne usa 1 intera, ma io temo sempre di percepirne il sapore e quindi ho ridotto)
• la buccia gratuggiata di un limone bio
• vaniglia
• Let the butter soften at room temperature. Sift flour with baking powder. Add sugar to butter and fitted well with a whisk, add the lemon peel and egg yolks one by one, beat well. Unizo alternatela adding flour and milk, stirring constantly. Beat the egg whites until stiff add a pinch of salt. Add to the mixture without disassembly. Grease and flour a cake pan with diam. 22 and pour the mixture, bake at 60 degrees and then turn up the oven to 180 ° (Paoletta says that doing so is not just aesthetic form that dome in the center of the cake) and cook. Enough in my oven 40 min. Remove from the oven when it is beautiful golden and toothpick test will tell you that inside is dry. Place on a wire rack to cool. You can sprinkle icing sugar (we do not really like cream cakes) or prepare a delicious cream for the topping. If protected from the air, r

esta nice soft a few days,
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Antique Wood Toy Bench Nails Hammer

finally feel like summer recipes, even if the thermometer of these days has seen a sharp decline. Fresh fish, blue fish that is so good, rich in omega 3 ... and do a bit healthier than the post after so many of us want sweets! At my house we all love fish, but for some it seems that not satisfied with sufficiency, and then the menu should include a "reinforcement". This I generally argues in favor of second courses of "substance" that are based upon the meat. I, however, I found myself in time to appreciate things more and more frugal, a good ripe tomatoes dressed with good olive oil and a slice of home made bread, an egg poached with strictly organic chicory, 2 spaghetti with fresh tomatoes sautéed with olive oil , garlic and fresh basil and other delicacies of this kind with primary flavors, flavors without contamination of many ingredients and that distinguish the palate. I do not dislike certain dishes but the most demanding research, everyday life, simple tastes and rewarding, not by chance on my list did not include the meat.

So 'fish tonight. Pleasant fresh sardines and chubby to be put in baking dish with a recipe that is the sum of a search among my many books and, as often happens, I reworked according to my taste ... and according to the ingredients I had available.

for about 6 people




1700 g of sardines

1 / 2 bowl of grated bread

• 200 g of cheese maturing short
• oregano quite a bit
• pepper according to your taste
• 
  extra virgin olive oil 3 large beautiful San Marzano tomatoes, firm and ripe
• 2 cloves garlic
• 2 bay leaves salt
• clearly the sardines by removing the head, viscera and backbone. Wash thoroughly and dry well. Place the bread in a bowl and grated pecorino also grated, a pinch of oregano and pepper. In pan pour a little oil, sardines past nell'impanatura open book, put a little even in the middle and close them. Gradually lay them side by side and very close to the pan. Now put a few tablespoons of olive oil, two cloves of garlic and bay leaves in a pan. Fry and add, after the proceeds of filettone, the seeded tomatoes and liquid. Let cook a few minutes alive. Arrange the fillets on sardines and sprinkle with remaining breadcrumbs over the surface of the cake, add the bay leaves and sprinkle with the seasoning of cooking tomatoes after removing the garlic. Add salt and bake for about 30 min. 200 °

. I'm really pleased with the outcome, very good!

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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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