Patty Cake - Free Ones

The cake-purpose Pasta Recco


Today, my strong desire and of my ignorance, I embarked on a recipe that I thought for some time. Years ago a friend told me about a delicious cake eaten in Liguria. He was surprised that I did not know me and enchanted with the story of his goodness. Since then I came back often to imagine that never ate cake and to lay down, to myself, its characteristics. Some words that you look at any one time as normal, and discover the latest in a totally unexpected that you have touched, that you have entered, ordered, in the ranks of your memory, and waiting to be remembered and to weigh in your life.

Today, therefore, and tinker in front of the refrigerated store the bio of Trastevere, fate came to me in the form of an exclamation. Roberto says: "We'll take the goat stracchino ?!!!". At that precise moment the focaccia di Recco has become my only reason for being a cook. She was ready for it. Today was the right time, in years.

dose for a 30 cm x 20 cm pan

100 g flour 20 ml extra virgin olive oil

20-30 ml of water

salt 100 g of growth / stracchino

Making the fountain with the flour. At the center of pouring oil, water and a pinch of salt. Knead for several minutes until dough is smooth and soft. Divide the dough into two equal parts. Roll out the first half and pull the dough very thin. Place the dough in a pan covered with parchment paper (or oiled) and distribute over the growth in small pieces. Cover with the second half of the dough, always stretched thin, and sealing the edges well. Pluck the surface of the cake to get several holes in the width of 1 cm, then sprinkle with oil and sprinkle with coarse salt. Bake in hot oven (250 ° C) for 10 minutes. Once baked season with another spin of oil.

How To Register Sims3 Online

There are recipes that will accompany a life. Today is one of them. It 's a mix of flour, oil, water and salt that I use as a base for both savory pies for the strudel and other sweet. But yesterday, I added a new ingredient, a pinch of baking soda and I really liked the result. The dough gets soft, gets up and gives a little bit, the bite, a softness that surprised me. I mixed a double dose I used to prepare a quiche with broccoli ie a sweet apple .

dough for the pasta (double dose)

250 g of flour (I used a low-profile, but also the white is fine) 6 tablespoons extra virgin olive oil


a pinch of salt 1 / 2 teaspoon baking soda
lukewarm water

Making the fountain with the flour, salt and baking soda mixed together well. Versare nel centro l'olio e poi farlo assorbire con la punta delle dita a tutta la farina (sbaglio o si dice 'sabbiare la farina'???). Rifare il buco centrale, versare un goccio di acqua impastando all'inizio con l'aiuto di una forchetta. Aggiungere l'acqua molto gradualmente quel tanto che serve per impastare con le mani. Lavorare per qualche minuto la pasta. La consistenza finale deve essere morbida come il famoso 'lobo d'orecchio'! Ricoprire con la pellicola trasparente e lasciare riposare in frigorifero per 30-60 minuti.

Per la torta salata ho condito 1/2 Kg circa di broccoletti puliti e cotti al vapore con un bel giro d'olio, un pugno di olive di Gaeta snocciolate, 3-4 anchovies in oil, a clove of garlic cut in half and soul, and private rooms. I spread half the dough and I covered a tart pan lightly oiled. I poured over the filling and I baked for 30 minutes at 190 ° -200 °.

For I sweet apples, peeled and chopped 2 small apples are not too thin and I seasoned with a pinch of cinnamon, 1 / 2 lemon zest and 1 / 2 tbsp corn malt. I have spread the other half of the dough receiving a square 20 cm x 20 cm I getting cut 4 squares of 10 cm per side. At the center of each square I spread 1 teaspoon of compost Apricot without sugar and pour 1 tablespoon of apples. I closed each square of dough by bringing together the 4 corners to center and press firmly to attach the dough (in the case moisten the corners: the dough will stick better). I fixed the 4 stuffed inside a square cake tin (covered with parchment paper) all beautiful tight next to each other in single file. During cooking you are stuck and it came out a very nice Dolcino also be seen. To cook it took 30 minutes at 190 ° -200 °.

Fight To Cure Cancer Wrestling Singlet

puréed cauliflower

Damn! No pics this time! And I'm really sorry because the end result is an inviting creamy soup! It 's a simple recipe, easy, that warms the body and heart. Everything started from the purchase of a box of creme fraiche. I was reminded to eat soup with my mother and my sister in Copenhagen: the fragrant and steaming mug of vegetable soup with cream in the center of the island that widened spiral stirring with a spoon. Aaah what a nice memories ... Last night, his cheeks full of soup I wanted to write an ode to the creme fraiche, satisfying the power of that butter is rich in enzymes that keeps you happy, suspended on a cloud :-) It just really a spoon to make a pass a perfect circle! After much searching in vain, I finally found by Naturasia. It reminded me of greek yoghurt, thick and creamy that fact: it could be a substitute if you find the cream ...
NB Obviously this is one of the recipes in thirty minutes ;-) I'm incapocciando

1 / 2 cauliflower 2 potatoes


4 carrots 1 tablespoon shoyu 2 tablespoons extra virgin olive oil

30 g grated Parmesan cheese + a small piece Parmesan crust thoroughly clean
about 1 liter of boiling water
4 tablespoons creme fraiche (we were two and we did an encore !!!!)
a piece of chilli salt


Chop the vegetables clean. Heat the oil over low heat, add the vegetables and cook for a couple of minutes, stirring often. Cover with boiling water, add the shoyu, add the piece of red pepper and the crust of Parmesan cheese, salt and raise the heat. When it comes to a boil, reduce heat to medium heat and cover top. Cook for 25 minutes. Set aside half of the soup and blend well the other half. Bringing together the two sides, add the grated Parmesan cheese, mix well, cover and let stand a couple of minutes. Serve with a nice spoonful of creme fraiche on the plate. The croutons are recommended ;-)