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Bucatini CREAM, SMOKED SALMON AND CHICKEN CURRY WITH SWEET

Dear friends, here is one of those nights where I did not particularly like cooking, but the craving for a pasta salmon cream and old-fashioned way was all right. And since I wanted to make it a little 'more exotic, this is who did this version of the Gola Favorite Sin, which I hope you will appreciate a good grade. Given the amount of smoked salmon at Christmas that circulates in supermarkets (including prices stracciatissimi), I believe to be the first to experience the perfect party with a touch of panache that it takes. So, as always, no more talk, and they enter the training field!

serves 4 people, considering it as a tasty main dish that combined a slight second,
- Bucatini
500 g - 150 g smoked salmon
- 200 ml
Cream - 2 tsp Curry Sweet
- 2 teaspoons
of Turmeric powder - a sprig of fresh thyme or dill
- two
Shallots - a glass of white wine
- Extra-virgin 'olive
- Salt, black pepper

So my Prodi, chopped scallions and cut the salmon into strips. Fry all in two or three tablespoons of 'olive' oil over medium heat. Sprinkle with thyme ol 'dill' s your favorite herb. After a couple of minutes turn the heat and deglaze with white wine over high heat and add salt and pepper. Let the wine evaporate and add the spices. Then remove from the heat and cook the pasta: When the pasta is ready, drain and add to pan with the sauce, adding the cream and whisk for 2 minutes over low heat. The cream should not cook, or rapprenderà: creamy leave. And now, as always, eat and enjoy it all!

Brazilian Waxing Puerto Rico

satay peanut sauce and chicken nuggets

A minute of silence please: this time is no joke! Given the 'special occasion of Christmas, I'm about to share with you my ace in the hole, the recipe that has already claimed tens of lives in Milan alone, the' recipe only to receive the 'honor of a mention in my description of the column side of the blog, the recipe that rips tears like a romantic film in black and white of 'another time (for the goodness and the exuberant amount of onion that contains O_o) ... so the recipe par excellence! But I could not talk about that chicken satay in peanut sauce! Another minute of silence while we're at ... ... ... ok now we can start. This is more typical of the delicacy of the south-east Asia, there are many different versions that use more or less all the existing kinds of meat. In Indonesia alone, the home of satay, even if they do with chicken giblets O_o. Apart from special cases, are consumed with a delicious sauce made with peanuts and spices, we're going to make with our hands. Since I discovered them, several years ago now I can no longer do without. And 'since then in search of a community of recovery to detoxify the satay-dependence, but there are still managed O_o. And while the search continues ... let's list the courses in the field!

serves 4 people considering it as a starter or a main course with the tragic characteristics of cherries: you can not say enough ...
- 400 g of chicken breast and thighs
- 5
Shallots chopped - 2 stalks Lemon grass chopped
- half a teaspoon of chili powder
- 1 tablespoon Turmeric powder
- 2 tablespoons coriander grains
- half teaspoon Salt
-
2 tablespoons sugar - 2 cloves'
garlic - 2 tablespoons of 'Olive' Peanuts
- little
Soy Sauce - Sesame Oil
little - a little lime juice
- Bamboo skewers

PEANUT SAUCE FOR
- 100 g roasted peanuts
but not salt - 3
cut onions - 2 teaspoons dark soy sauce
-
1 tablespoon honey - 1 tsp Curry powder
- 1 tsp cumin powder
- half a teaspoon of coriander powder
- 2 cloves '
Garlic - 1 cup water'

First, as photos, rammers fine sugar, salt, turmeric, chili and coriander seeds. Then, go to the mixer shallots, chopped garlic and lemongrass. Add spices to the mixture of work and long with shallots 2 tablespoons of 'oil' peanuts. If all goes as planned, before you should difficult to describe aromas given off, which could cause you to fatigue, dizziness and hallucinations (azz ... I hope not to be taken seriously here O_o ... all had a colorful way and ironic to say that the scent will be attractive!) . Cut the chicken into pieces, and lasciatecelo rigiratelo well in the marinade for a whole night in the refrigerator. I know, my friends, this is the tricky part of the story, they really can see who the boss is a man made.

In the meantime, you can distract you prepare the sauce 'to accompany the peanut satay. Go to the mixer all the ingredients are top in the 'FOR THE PEANUT SAUCE 'and remember to shell the peanuts before mixing them O_o. Once the mixture is fairly homogeneous and that will give off the scents of 'Hell and Paradise combined, cook 5 minutes over low heat in a saucepan. You can prepare the sauce in advance and refrigerate covered with plastic, will last a few days without problems.

The next day, an 'hour before your eat satay, place the bamboo sticks to soak in water for half an hour. This will ensure that you do not burn in the oven. Drain, infilateci up 4-5 pieces of chicken on each and Grill in a very hot oven for 10 minutes. Every now and brush rigirateli with a mixture of soy sauce, lime juice and sesame oil. Serve hot as the flames of the underworld accompanied by the sauce 'heated peanuts. Glaab! Eat and enjoy it all as always!

MERRY CHRISTMAS TO ALL! And abbuffatevi too .... ;)

Panties And Nylons Old Women

SPRING ONION, SPRING ONION AND EGGPLANT CURRY PRAWNS AND PEANUT THAI

E 'for some time that offers a curry. To tell the truth, 'when he did the' thief in this case was the 'purchase of the pestle biggest I've ever had in my life. E ' a giant stone of about ten kg of green stone ophiolitic I am particularly proud. My mother just the 'saw took me for a crazy mentally unstable. Actually my symbiosis with the pestle is something I'm very jealous. Observe the transformation of ingredients under the relentless blows of mortar with your wise moves them a brake, turns them, processes them, they blend like no other. And what better way to usher in the green monster that was carefully made by a dozen of curry spices and roots, all with a pestle without mercy? As often happens, you will need to run this curry many irreplaceable ingredients, but do not be discouraged: the shopping list in hand go to a grocery store Asian well-stocked and you stock up on spices! So let's list the training field!

serves 4 people, considering it as a tasty main course when accompanied by white rice, muffins or an appetizer:
- 500 g of chicken breast and thighs
- 500 g
Eggplant - 4
onions - 250 ml of milk Cocco
- 125 g of chicken broth
- 4
Kaffir Lime Leaves - 3 teaspoons of palm sugar
- 2 tablespoons fish sauce
- 2 tablespoons Vietnamese mint leaves or Thai basil (optional, if you can Well done!)

FOR RED CURRY PASTE
- 2 Shallots
- a bit
of Galangal chopped - 1 stalk of Lemon grass
-
shrimp paste - 1 tsp Turmeric powder
- 6 dried red chillies if you have the fire department near his home, only 2 if you were by yourself
- 2 tablespoons Coriander Root (it is attached to the stems of fresh coriander)
-
1 tablespoon minced garlic - 1 tablespoon coriander powder
- 2 tsp cumin powder
- 2 teaspoons sweet paprika
-
1 teaspoon salt - 1 teaspoon
of black pepper - 2 teaspoons shrimp paste (it is the best Asian food stores)

not terrorizzatevi for ingredients: they are cheap and easily available, but many in a well-stocked shop! So, first you cut the eggplant into cubes rather coarse, sprinkle with salt and let them bleed as usual for at least half an hour. Meanwhile cut the chicken into pieces and toss over high heat in a wok with the 'oil' peanuts. If the chicken is so, saltatene a couple of handfuls at a time, otherwise you rosolerà properly. Put the chicken aside and drain the eggplant, pat dry and toss them in the same wok along with sliced \u200b\u200bonions. After 3-4 minutes Put the chicken into the wok along with the eggplant and onions and add 2-3 tablespoons Thai curry paste. To prepare, do the following: chopped all ingredients in a blender! Ok a couple of tips: Use chilies sparingly, eliminating or limiting the seeds inside you have a less spicy curry. If using dried chilies let them soak 10 minutes in boiling water. As you mix the curry paste Test is spicy, and, if necessary, add a tablespoon of 'water.

Your curry paste is ready!! Usatene add 2-3 tablespoons to the chicken in the wok, and, if any, advance, freeze it: you can use it already frozen and ready to 'manual for the next curry. One minute after adding the curry paste, also add the coconut milk, the chicken soup, palm sugar, fish sauce and kaffir lime leaves. Cook until twenty minutes' chicken and eggplant are to your liking. If you were lucky enough or ability to find, decorated with Thai basil leaves or Vietnamese mint. Serve as always with steamed rice (if you're sufficiently possessed like myself serve in hollowed coconuts: D) ... .. Sluuurp. ... Eat and enjoy it all, as usual one day after it is made, so that they flavor with duty!!

Brazilian Wax In Puerto Rico

JUMPED THE SCENT OF LIME AND CHILLI BUTTER COOKIES

always happens in life to have the hands of prawns and not sleep at night thinking about how to prepare them. Well, maybe not everyone, but thoughts like this haunt my nights sleepless O_o. So I bought the really big prawns that have inspired in me an irresistible desire to associate them with some ingredients East to give them a touch of class that enhance the splendor of these crustaceans. Look at that beautiful! I focused on a simple recipe that preserves the Indonesian 'integrity exalting king prawns with a few other aromatic ingredients, released during a wise marinating, always required for maximum flavor dishes. 'Nuff said (but then it turned out what they are?) and we come to training camp!

serves 4 people, considering it as a light main course which is associated with other risk-free course:
- 1 kg of prawns in shell
- 100 g Roasted
but not salt - 1 clove '
Garlic - 1 tsp Fresh Ginger
- 4
onions - 1 tablespoon lime juice
- Lime
a zest - 1 teaspoon Oelek Sambal (Indonesian chili sauce, look for it in the ethnic food department)
- 1 teaspoon of seeds ground coriander
- half a teaspoon of turmeric powder
- 2 tablespoons of 'seed oil' Peanut

First of all my heroes, as seen in other recipes (such as the sublime Thai shrimp curry with coconut milk ), shelled prawns, leaving tails intact, which will add flavor to the final dish. Arrange the shrimp in a large bowl and mix with all the other ingredients: chopped peanuts, juice and zest of lime, garlic and ginger finely chopped, chopped onions, spices and sambal oelek. Mix well without damaging the shrimp, cover the bowl with plastic wrap and let marinate in the refrigerator for a couple of 'hours or even better overnight.

What's the rush you ? More leave to marinate the stronger the flavor and aroma of your prawns! The next day, foaming at the mouth to the 'nerve-wracking waiting, transfer the shrimp in a wok and toss in two tablespoons of' oil 'peanuts for 4-5 minutes. Serve immediately accompanied with white rice with coconut. If you want, you can even serve as porzioncine smaller starter, piercing 3-4 prawns on a skewer of wood after they are fried. Glaaab! And now, gamberofili after strenuous waiting, eat and enjoy it all!

Actress With Green Eyes Dark Hair

to the test ... Goulash

Altroconsumo From the tests of panettone ... We

subjected to hard laboratory and a strict jury confectioners 15 panettone. The group found the most famous brands, two panettone, and some high-end private label products (ie, the name of the distributor).

Test on panettone: watch the video

The most typical of Christmas cakes was put to the test. The panettone industry could make more, especially on the palate.

tests in laboratories and tasting
The Panettone is a sweet difficult, requiring top quality ingredients, time-consuming process and great abilities in the art of pastry and bakery.
We wanted to see if the sum of conditions are possible in industrial production.
For this, we moved on two fronts: the posts for the most famous brands and trademarks of the large retailers were first analyzed in the laboratory to assess whether the material corresponds to that which provides for the specification of real cake, then evaluated by a panel of expert pastry chefs, who have judged by the taste and preparation.

Ingredients
flour, baking powder natural, eggs, sugar, butter, raisins and candied fruit (orange, but possibly cedar) are the raw materials that guarantee the authenticity of the product. The law provides that the products you want to define
"panettone" must use only those raw materials in certain proportions. Are not granted other fats (just a little 'cocoa butter) or, more generally, preservatives or dyes are used. The fifteen samples did not disappoint. None sgarra, although there are some differences mainly on the amount of the noblest ingredients such as butter, eggs and candy. In short, there are those who are on the limit and who abounds, generous.

ACTING 'IN DESCENDING ORDER

Bindi	Panettone
Tres Marias	Panettone
G. Cova & C	Classic Panettone
Graces (Esselunga)	classic recipe Panettone
Coop	Classic Panettone
Bauli  	Il Panettone
Bistefani	Classic Panettone
Favorin (Lidl)	Panettone
Carrefour	Panettone
Balocco  	Il panettone
Baptistery	Panettone
Paluani	The Classic Panettone
Maina ;	The large panettone
Receive	Il Panettone
Melegatti	Panettone Milano

Brushing My Tongue And Blood Came Out

The Return of Cinderella from ... Paris! dreaming more than ever ...

Hello dear s friends / ci....sono finally returned to the scene of my beloved blog after quite a while ....! I've been very busy lately and to make matters worse the machine was in service for more than a month! to this, the important thing is to be here to tell you my wonderful, funny, romantic weekend in Paris!

was the first time I went there, but most was nice to go there with my baby (now I have the apple-shaped heart, even if you do not see you can imagine the !!)... we left Saturday for lunch from drills (so we drove from Catania Drills will give you 3 ½ hours!) and arrived in Paris in the evening ... a quick way to the hotel (really nice, Montmartre) and then dinner in Sino-Vietnamese restaurant with my boyfriend's cousin and her boyfriend ... We had a great time, the company was wonderful and the food delicious! yes, I say, but because you have not eaten in France? guys ... I tried the following days, but apart from the bread, desserts and cheese ... is not that French cuisine is well ... chissàchè!

The next day, Sunday and Monday and then we saw all the main monuments and walked on foot all day (with a temperature of -5 ° C! I left at 22 ° C. Trapani ..!).. . Of course you know them very well not want to bore you to read, rather than post some pictures! Last night we had dinner at the home of kids who have prepared a mouth-watering dinner ... their house was with the parks, the dormer windows and the view was illuminated the Eiffel Effeil! tornarciiiii ... I want!

Tour Effeil

Me and my love

Louvre

Notre Dame

Markets on the Champs Elysees

Wonderful views from the ferris wheel

Arc de Triomphe

Basilica of the Sacred Heart

delicious sweets bought at the bakery in front of the hotel

Tiramisu with raspberry coulis made with love and dedication by Biagio!

Macarons

One of the many tempting bakeries from the windows!

Croissants, pain au chocolate ....