Where Hymem Found Inches

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!

Linzi Dawn Mckenzie The Doctor

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!

τραβεστιτube

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!

Christening Card Verses

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;)