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Mardi Gras in the family ... the scent of memories

Today at lunch we were guests at the home of my beloved grandmother ... it was really a long time since I organized a dinner with the whole entire family because although it's not tiring (because we are 4 families with children!) we invite us for lunch Sunday ... Do not you know that all great pleasure to meet together at the table as a time when my grandfather was alive!

Grandmother lived first in the country with great-grandfather and uncles still unmarried. Until I was ten years my family and I lived upstairs in that house, so you can imagine that vitality and that my grandmother had a full life ... but then you know, things in life are not always the same ... we have moved into new house (which fortunately is opposite to that old!), the great-grandparents died, my aunt and uncle were married and started a family, grandfather and grandmother died ... it was always adapted to everything with great strength of mind! moved into town in his old house (which he left to move to the country when I was just born) and is the grandmother very well with the new grandson!

Harmony and the scents of the house now were saturated with memories ... the cousins \u200b\u200bwho were playing excitedly in the hallway, the heat of the kitchen, the typical pasta with meat sauce (pasta co Sucu re meat), meat sauce for the second and cassatine fried ricotta for dessert unfortunately ... I have no pictures ... it was a joyful and relaxing lunch, I missed ... we are really in a hurry in this hectic life, but we must never say never forget our dear ... always found time for them! !!!!!!

wishes to women and especially for grandmothers!! my in particular:)

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blueberry pie with sausage, spinach and chevre

Hello virtual inhabitants of the blogosphere! I'm finally back home after a long period full of university exams, joys and disappointments ... but I do not want to stay here to bore you with the injustices that I have now but to speak of two ingredients really fantastic souvenir of my trip to Paris in November (the cake I made in December and still have to post ... what a shame!)

This pie was completely improvised, but been a resounding success ...!

Salame with blueberries, chevre (typical French cheese), spinach, mozzarella, smoked cheese, 2 egg yolks with 3 tablespoons of milk and a little Parmesan cheese to cover the end ... that is an easy and tasty .. . I have all the ingredients listed in a pastry shell brisee putting mozzarella as the last ingredient before holding the egg (seasoned with a pinch of salt and pepper)!

in oven at 180 degrees for about 25-30 minutes ... do not disappoint you!

ps: even a simple sausage is fine, I do not think it is so easy to find it!

nice weekend:)

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Nutella, not just nuts

"With the best hazelnuts, then our good milk and cocoa. Thus comes Nutella. " These are the first words of the most famous spot cream hazelnuts. Too bad, though, that in listing the ingredients, you forget to mention sugar and vegetable oil.

We measure the sugar and fat

Sugar, in particular, is more than half of the jar, as many as 56%. This means that 30 grams of Nutella, the label portion of the jars for breakfast, they provide less than 17 grams of sugar, amounting to about 3 tablespoons.
As for fat, there are 9 grams in 30 grams of product, which 3grammi are saturated fats.

Only occasionally

The ad goes on to list the ingredients breakfast: a slice of bread, milk and fruit. The result is a rich breakfast (390 calories) to be granted from time to time, but not every day. The reduction in saturated fat and especially sugar, in fact, is too high.

(source Altroconsumo )

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SPRING ROLLS CHICKEN, MUSHROOMS AND BAMBOO SHOOTS '

Yeah my lords, despite the name, the infamous spring rolls also work in the winter. They're a great relish chatting with friends over a good cocktail, before getting to the heart of a slap-up dinner. Do not panic if two people will end up the rolls and then you had to make 48 doses, and this is perfectly normal, but the spring rolls with cherry ... everyone pulls 16 more! Let's list the training camp:

doses for 24 rolls, more or less my daily snack ...
- 24 sheets of rice paper, otherwise known as Pasta for spring rolls (one is both fresh and frozen in Asian stores)
- 3 dried Chinese mushrooms
- 150 g chicken breast into strips
- 2 onions chopped
- 4 chopped bamboo shoots
- 150 grams of bean sprouts
- 1 / 2
Red Pepper - 1 tablespoon soy sauce
- 1 / 2 teaspoon sugar
- Oil for frying

So gentlemen. Let's start with the filling. Soak dried Chinese mushrooms in boiling water for 5 minutes until 'you will be softened. Remove the tough stems and chop finely. Also chopped chicken, onions, green peppers and bamboo shoots and jump around in the pan with a few tablespoons of 'oil, until' the chicken is white. At the end add the bean sprouts, soy sauce and sugar, cook a few more minutes and remove from heat. At this point you should already feel hot haunting come to your nostrils, you will not distract now comes the tricky part. Place on a shelf by a work sheet of pasta, with a top facing you. Follow the photos below to help a little. Put 2 teaspoons of filling near the top of the square of dough, fold the two top side towards the 'inside and even folded the top down to the' inner envelope type the letters.

then rolled 's roll in on itself, to give the characteristic shape of a roll' s just like a photograph. At this point, if everything went smoothly, you should have invaded the kitchen of small colored frankfurters that squared with ardor to be fried. And you do not see the 'forward to it, of course! A couple of important precautions: These are things that books do not teach you .... Are the result of hundreds and hundreds of rolls in the back. A true heritage of 'humanity. Trick number one: the filling should be as dry as possible. Let the sauce thicken a bit at the end of cooking. Trick number two: it would be better to fill a roll at a time and fry directly. This prevents the dough is too moist, eventually break during frying. If you've followed these two devices can switch to gently fry the rolls in the 'hot oil. Once completed and accompany with sweet chili sauce or satay sauce (no, not yet tell you cos' you, we'll find out in next episode) and servitene and enjoy it all!

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POTATO CURRY WITH TOMATOES

My dear, I do not happen very often strictly vegetarian dishes to cook, so we mark the recipe now that there is outside if you have in mind an outline of tasty, healthy and, for 'in fact, no meat. Without getting lost in conversation, let's just list the training camp:

serves 4 people, considering it as a nutritious side dish:
- 4 large potatoes
-
2 onions - 2 cloves'
Garlic - 1 inch Ginger
-
1 green chilli pepper - 2 tablespoons butter
- 4 medium sized tomatoes
- 1 cinnamon stick
- half a teaspoon of mustard seeds
- 1 tablespoon Garam Masala (Indian spice mixture available in stores)
- 1 cardamom pods open
- Half a cup of cream
- Lemon Juice

First, dear, peel the potatoes and boil in lightly salted water. Confidence in your pestle pestle properly chopped onions, chili (the seeds to make more forgiving your potato curry), the 'garlic and ginger paste until you get a paste from' pungent aroma. Meanwhile cut the tomatoes into cubes and leave to drain the seed el 'water plants acid. Fry in butter and add the pasta previously pestle tomatoes and all spices. Fry for a few minutes and add the cream, reduce heat. Add the potatoes into small pieces and finish cook for 3-4 minutes. Here, your beautiful potato curry is ready! You can accompany with white rice, the naan, and if you will, a second with beef or lamb. Sluuurp! Eat and enjoy it all as always!

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ESCALOPES TURKEY CREAM WITH NUTS AND FLAKES SHALLOTS

Dear friends, I take breaks from time to time are needed not only to continue to come in his pants, but also to resettle after changes in progress. In fact, today the first recipe from 'Italian all' foreign ', Having moved from very little in England. Cross your fingers for me and I will keep you updated developments. But notice the famous nonsense ('ZZO will be next?), These' Today we face a flat quick, cheap and easy to prepare, beautiful rich way we like it: D. The delicate flavor of the turkey in this case is enriched from 'aroma of sage and shallots, walnuts and personality with that velvety touch that only the cream has to offer. Glaaab! Here I knew, I just finished eating and describe me hungry again O_o! Coming into the field training, which is better!

serves 4 people considering a second course of all respect, accompanied by a first or a starter rather than lighter:
- 600 g medallions of turkey breast
- 4 Shallots
- 100 g walnuts
- a glass of white wine
- 60 g butter
- some leaves of Salvia
- 150-200 ml of cream
- Sale, black peppercorns

My dear, first cleaned and coarsely chopped walnuts and shallots. Fry both in the butter and add the sage leaves whole. At this point well flattened slices of turkey with a meat tenderizer and add a few at a time into the pan. Brown them on both sides. A few minutes later with a bit blurred 'of white wine and season with salt and pepper. Now add the cream and continue to cook for a few minutes making it thicken slightly but do not let it dry. Two or three minutes should be sufficient. At this point remove from heat and serve on plates sprinkled with walnut sauce and shallots, garnished with fresh sage leaves. Gluuub. Eat and enjoy it all as usual!

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Pasta with sausage

INGREDIENTS (serves 4)

3 carrots 1 onion 200 g of sausage sweet

100 g of spicy sausage

5 fresh tomatoes 1 tablespoon olive oil 1 cup white wine

salt
a leaf of basil

PREPARATION:

First put in a pan large enough to spoon oil and fry the onion and carrots diced seasoning it all with a pinch of salt.
Meanwhile, remove sausage from casing and pour into the pan with a wooden spoon, chop the sausage, some of which remained in whole pieces and let it mix with the fried carrots and onions.
When the sausage is golden then it's time to blend it with white wine, continue to turn around until the wine evaporates.
When the wine evaporates and the sausage is made so that insaporisse with the compound previously put the cut tomatoes into cubes and season with salt to taste everything.
Add a little water and if necessary add a tablespoon of pureed pomorie if you feel that the sauce is colored abbstanza.
Once cooked drain the pasta and toss in pan with the sauce that we made, Serve the dish and top with basil leaves.
Bon Appetit:)

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Want to post!

Afternoon Catania super dull (which is quite strange I must say!), I'm home ; the warmth with the PC in your hands and with a great desire to write! I have not posted any more recipe but I assure you that little bit of good, even if simple, I have prepared ... oh yes, because of an exam and a few other university I had to give me cuddles! I still is not much to write on the blog and if this time does not excuse me but I did not post recipes own material! probably not all stop to read a post without photos tasty and succulent entitled but for now it's okay ...

The truth is that I'm super happy today! You know those days where you feel that nobody can make you sick? those days that you have a super power within yourself? oh boy is now one of those days ... I did a test this morning and I just know it went well! I will not delude myself based on my belief ... but went right on, I'm pretty sure! now, despite the bad weather that would stop me in the house, I can not resist! I go out, I'll take the bus and I get to Pedara greetings from my love ... and then you go home to Comiso (my do not see me for almost 3 weeks post !).... finished! Well you expected, I had specified that it was simple and pure desire to post ...!

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aromatic rice mousse with berries and chopped almonds

an original dessert, but not opulent, with an oriental touch given by the rice flour (from which we also get the edible rice paper) component characteristic of this mousse, decorated with a sauce of wild berries, fruits from the vivid red and black dazzling as the anthocyanins, which together with flavoinoidi are substances that reduce the damage of cells and tissues, molecules with strong antioxidant and antidradicalitica (and therefore also used widely in the medical, pharmaceutical) - able to thwart aging and cellular changes given oxygen, then-acting anti-cancer and anti-inflammatory, as it is known that especially the blueberry favors the strengthening of the capillaries and the synthesis throughout the micro-circulation, the large amount of vitamin A in berries, but especially in blueberries is essential to see the night, In this regard it is said that during the Second World War first of the night British airmen ate blueberries abundant rations to maintain acute eyesight.

RICE MOUSSE WITH BERRIES AND GRAIN ALMOND
SERVES 4-6 PEOPLE


milk 250 grams fresh cream 200 gr sugar 60 gr

rice flour 25 g almonds 100 gr

for the forest fruit sauce

400 g berries (mixed between raspberries, blackberries, blueberries and strawberries)
30 g butter 2 tablespoons sugar

PROCEDURE

for mousse

- Heat 200 grams of milk with sugar and vanilla pod and mix together the rice flour dissolved in 50 grams of milk boil for 3 minutes
-Allow to cool, remove the vanilla pod-Mount
the whipped cream and gently add to the mixture of cream of rice.
for the forest fruit sauce

- In a pan heat the butter
- join the two tablespoons of sugar and stir over medium heat to caramelize the mixture slightly
- add them in the pan berries of your choice (blueberries, raspberries, blackberries, strawberries, or one of the qualities shown)
-let them jump in the caramel for a few minutes, stirring gently, then to make the mixture to stand

- Chop the toasted almonds.
When
mousse rice is cooled, place it in the fridge, you should add a tablespoon for each cup of sauce with berries (preferably still warm) and a roasted almonds

variants - ; great if instead of almonds to decide the muesli or puffed rice, and if the sauce to accompany made entirely of melted chocolate or strawberry milk diluted with very little.

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EARS OF' THE ELEPHANT AND PORK MILANESE

Beloved fungofili hardcore, this recipe makes me recollect that phase of my life when I was literally crazy for fungi. Do not get me wrong, I still am, but then I had caught a frantic desire to know more about me and I was equipped with everything you need to be a professional of the fungus. Living in downtown Milan is not that they have little chance of going to mushroom in the city ... And yet, despite this, the first day after I bought my manual fungaiolo, I went to 'explore the Giardini di Porta Venezia O_o! Do not think of mushrooms I have found all right, although of doubtful edibility ... But I digress ... let's see how to make this rather simple greed! To entering the training field!

serves 4 people, considering it as a nutrient for antipastone brave stomachs:
- 400 g Geloni fresh mushrooms (Pleurotus ostreatus)
- plenty
Breadcrumbs - 2-3 eggs
-
plenty of flour - Salt, black pepper
- Oil for frying

Guys, here we must not do anything but bread the old way! Take your mushrooms and DO NOT wash them under running water, but only rub with a damp towel to not soak. Dry them well and be careful not to destroy them. At this point, prepared in 'order: a bowl with the flour, a bowl with the beaten eggs with salt and pepper and a bowl with the breadcrumbs (if you want aromatizzatelo with chopped parsley). Now, with so much patience and maybe with a little help in the kitchen (what is otherwise the entire manpower of the highest quality circulating in the kitchen of every one of us? I speak of wives / husbands / girlfriends / i / to enslave small children or brothers and so on and so forth ...), dip the mushrooms whole or in pieces (as you prefer) in the flour, then eggs and, after being shaken well, in the bread crumbs that you have to stick very carefully with her hands. At this point you just have to taste them and fry in hot oil very hot, season with salt if necessary. Eat and enjoy it all my heroes!

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pumpkin croquettes in surprise ... Panettone

Here we are in the new year and I really hope it can begin and continue the great for all of you ...

This recipe is great as more or less versatile with vegetables if you like consistency similar to each other and is a great appetizer menu is served with meat or fish.

The recipe of these nuggets in origin should be regarded with carrots and a piece of fontina cheese in the center, but not liking the cheese and I love pumpkin, equally good results giving these combinations. The doses are the same even if you want to use other vegetables, the important thing is that in the cooking so do not take too much water in any case you opt for the steamer, set after the addition of other ingredients in the bread crumbs in the more basic the texture achieved, and wishing you can of course replace the oil with a central squares of warm fontina that will spin in amazement of the guests.

Pumpkin, who previously snubbed considered of little nutritional value, thinking that their regular consumption would lead to a reduction in mental acuity, has remarkable properties instead of such as regulator intestine (known Venetian proverb "Who magna Zuchi in abundance no ga el mal de Pansa never") to be a valuable source of v itamina group B (like all orange vegetables), and A, beta carotene and the presence of the important antioxidant functions, also known for its calming properties means those who suffer from attacks of bilious anger and those who suffer from excessively nervous temperament, promotes sleep and this is also indicated for children.

CROQUETTES PUMPKIN SURPRISE

Serves 4

500 grams of peeled pumpkin (peel about 700)

1 egg 5 tablespoons of Parmesan breadcrumbs
nutmeg

green olives

Peanut oil Frying *.

The peanut oil is better than one without frying snaturasti than other oils, and is healthier than olive oil or even better than the extra virgin olive oil - but it is not as neutral flavor.

PROCEDURE

Steam the pumpkin so that it holds the water
mash with a masher in a bowl
Once warmed the mixture add the beaten egg with a pinch of nutmeg and a pinch of salt
add the Parmesan and bread crumbs, so to reach a compound formed
hard enough putting the ball in the center of each piece of an olive or olive oil ( depends on the size)
ripassatele in breadcrumbs (no need to come back into the egg)

Fry in hot oil (180 °) which will be flush with the surface of the dog food about 5 minutes (when they are golden they are ready)

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SKEWERS MARINATED IN RED PEPPER SAUCE AND HONEY hoisin FLOWER D 'ORANGE CREAM

My brave possessed the skewer, it is you whom I address this' today. The skewer is a philosophy if 'standing in the world gastronomic scene. It 's a different belief, almost a lifestyle really. When you do not know how to eat something, store them on a skewer alternating with something of another color. 'S effect is dramatically successful. Simple, funny, shrewd. Fish, vegetables, meat, cheese, fruit ... you can Impaler (Dracula my love ... forgive me) anything! Let's see how to transform, through a clever sweet-sour marinade, a nice piece of pork and bell pepper in a snack for a king! To entering the training field!

serves 4 people, considering it a generous appetizer to bind first or second light:
- 500 g Pork fillet
Legs - 2 red peppers small
- 2 tablespoons hoisin sauce
- 2 tablespoons sweet chili sauce
- 2 tablespoons orange blossom honey
- 2 tablespoons of tomato sauce
- a cup of lime juice
- 2 teaspoons minced fresh ginger
- 2 cloves' Garlic chopped

First, cut the pork into cubes of medium size, say 4-5 cm from the side. You can use fillet or thigh. It goes' round is that the cheapest, but the thread remains soft. You may switch between the two cuts or seek a compromise. Do Vobis. Clean the peppers and cut too 'they checked the same size. Place everything into a large bowl. Apart from the marinade prepared with sauces, honey, lime juice and chopped garlic and ginger finely. Mix and pour the pork and peppers, mix well so the meat is evenly coated with it, as in this photo of the crime.

Now the hardest part of all: Cover the dish with foil, slowly open the fridge and fit it inside. I know you can do it. Pretend it does not exist because you have to leave overnight. And you do not like me, do not go to open every two seconds to check up on your creature. Let stand and stir the meat once or twice if you wake up sleepless at 2 AM O_o. The 'next day in the morning, you'll be the happiest people in the world! Finally, you can grill your kebabs! Yoohooo! Mix the sauce well by putting the meat on bamboo skewers previously soaked in hot water for half an hour and pork cubes alternating with squares of bell pepper. Evenly grilled in an oven preheated brushing occasionally with the marinade in excess. Glaaaab! You can serve your inviting antipasto skewers of pork to be consumed even standing buffet, or serve on a plate as main course, accompanied with rice or vegetables. Eat and enjoy it all as always!

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rice pudding (arroz con leche)

Dear friends, I left just a few days off to recover your senses numbed by the many dinners. I guess many of you will need a long period of detoxification to recover from eating these days. Do not worry, I'd be among those ... just barely able to accept the sobering ... Anyway, just to start the 'year the first recipe in 2011 politically correct, I propose this delicious dessert made by my girlfriend a few days ago, and I have carefully stolen because it was all 'needs (but do not tell him). We go now to list the training camp:

serves 4 people, considering it as a nutritious dessert
-
a cup of Basmati rice - 2 cups of fresh milk
- half cup raisins
-
Condensed Milk - Cinnamon powder and sticks
- Water

Wash the rice (so that it remains beautiful white whiter you can not, as they recited the old advertising than once) and put it in a pot with two cups of 'water and a cinnamon stick. Cook over low heat until 'the rice will be soft, but not let it dry (if' should absorb all cooking water, add your own cup elsewhere). When the rice is just right, add the milk and condensed milk. The function of 's is to sweeten our desserts, so dosatelo according to your preferences in terms of sweetness. Continue to cook over low heat for 5 minutes, until the time the milk boils. At this point remove from heat and add the raisins. You can eat it warm or let cool. Anyway, put it in a bowl and sprinkle with cinnamon before serving. Sluuurp! Eat and enjoy it all as always!

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Happy 2011 to all foodblogosfera!

I know that I was absent from the blog for almost a month ... but you want to hound the undertakings and commitments mean one in particular: STUDY! university exams are around the corner and I being a small, tender and helpless freshman, are a bit worried! I may not it? ...

Anyway I hope you all had wonderful holidays of 2011 and that this new many new ports, joy and less pain!

course for the cook I limiata to lend a hand to my mother to prepare for the New Year's Eve (on Christmas because we are relatives), this month I just beat the listless in the kitchen after ... 3 months of cooking in Catania in my house I'm really sick of puzzling (I just do it for the study ...!) on what to prepare .... I gave a couple of good ideas that mom has prepared under my supervision a world of delicacies ... downside: now we must dispose all that was deposited here and there on my body!

Happy New Year and the next post which I hope is not too far and that includes a nice recipe;)