Living With Husband In Air Force

delicious flan (friends say it !!!). The recipe is adjusted slightly from the April issue of the journal Nature Kitchen. perfect recipe for a picnic. Today we are there jelly under a sky of clouds and sun, surrounded by the scent of orange blossom, happy to be together and meet again after too long.

600 g potato

150 g leeks 70 g of grated pecorino

200 ml of rice milk

breadcrumbs salt & oil

Boil the potatoes whole in salted water, peel and mash with a fork. While the potatoes are cooking, thinly slice the leeks and simmer a couple of tablespoons of olive oil and a dash of water for ten minutes. In a bowl mix the cheese with the milk and then add the potatoes and leeks. Season with salt. Oil and impangrattare (!) Which lay in a baking the mixture to a height of about 1 - 1 1 / 2 cm, dress with a dribble of olive oil and bake at 220 degrees for 25 minutes

NB if I had not finished I also distributed the bread crumbs on the surface of the dough ;-)

I Made A Movie Using Canon Elura 100

The pasta and peas leeks

Recipe Easy and fast enough. Initially I wanted to eclipse the ricotta, but then I imagined the stain to the first bite of vegetables and the choice was made by him. The cream cheese becomes a secure anchor to keep in place all the vegetables. The thymus is essential: the dough you :-) ortho

1 roll of puff pastry

1 / 2 leek

1 cup shelled peas 2 tablespoons of ricotta

2 tablespoons Parmesan cheese

a sprinkling of grated dried thyme

water as needed salt & oil

Braise for about ten minutes of the leek peas and sliced \u200b\u200bwith a couple of tablespoons of olive oil and a dash of water. Mix the ricotta with a little water to make smooth and creamy. Roll out the puff pastry (I've thinned the thickness already applied with a quick passage of a rolling pin), spread over the cheese, leaving 1 cm free board, sprinkle with Parmesan cheese, spread over the cooked vegetables and finish with a tour of oil and a pinch of thyme. Bake at 200 degrees for 25-30 minutes (halfway through the cooking I moved the pan on the bottom of the oven so that the pasta to dry for as well)

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.