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multigrain Panini

I'm back after a whole week of holiday ..
Thank you for the affection you have shown me these days, I was also very ill as well as low mood, and your support was important .. I must confess that in these days I hardly ever cooked .. I actually ate .. high fever I had a strange effect this time, I was completely taken away your appetite .. Only the thought of food disgusted me .. I very nearly thought about closing the blog and we salute you (it was just the ground I told you!)
However I'm slowly coming back to me, the recipe that I propose today is more than a week ago, the photos are what they are because they had prepared the bread for a dinner with friends I have not even had time to crank out that if someone was eating it already ^ _ ^ anyway I also received compliments from a baker so what I tell you? There are rewards! (Will not be good .. but it was so good!)

INGREDIENTS: 600g

cereal flour 400ml warm water 1 package dry yeast

1 teaspoon salt 1 teaspoon

sugar 2 tablespoons extra virgin olive oil

PREPARATION:

Make a mound of flour, add yeast and sugar center and mix with a fork. Begin to pour water little by little and started to knead. Add the salt and oil and work it all with energy until the mixture is smooth and homogeneous. Transfer to a bowl covered with plastic wrap and let rise in a warm place for about 3 hours (or until doubled). Take back the dough and
rilavoratelo quickly to deflate, made sandwiches (mine are 100g each), put them on a plate lined with parchment paper, cut the surface along the line and brush with a little water. Cover with a cloth and let rise again for an hour.
Bake the bread rolls at 200 degrees for about 25-30 minutes, Remember to put a little bowl of water on the bottom of the oven to keep some moisture.
are ready to be enjoyed now, just be able to touch them without burning!!
ENJOY!

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Closed for fever ... ..

As some of you know I caught a beautiful full-blown flu .. or at least I do not know if it's real influence, the fact is that last night I was up a fever over 39 ° .. and believe me, I've very rarely ..
'm broken!
stay away from the blog for a few days of eating not talk about it .. even to cook!
Forgive me if you do not regularly pass by you, I hope to get back on track as soon as possible ...
you soon!

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ღ ღ I am almost Return

Good afternoon, my friends,
in these months of absence I missed you so much ... Now I will return almost full time :-) I will try to update often about you and to update you on me.
My pregnancy is going well, the twins are growing and I hope to put some photos as soon as possible .... We have recently discovered that one is male and the other an alleged female .... so we just have to wait confirmed by morphological and then begin to buy something for them.
The first months were tough, continuous nausea and general malaise ... now go beyond the 4th month I'm already much better and in fact I left a little and today for the first time I came back to office after long time .... I tried to leave greetings to all of you .....


Kira is fine is always affectionate and cuddly, so I hope to be a great playmate for these little ones that will be the world this summer '...
Now I greet you and go back to work .... miss me too much time and there is a little 'past due ...
good evening with affection
Sabrina

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Conchiglioni al Forno with Spinach and Cheese

a long time I bought this packet of pasta, convinced that the day would come where I found the perfect stuffing .. then I've forgotten in the pantry!
One day I decided to take him out, filled with spinach and ricotta .. a classic: a pity I was missing the spinach .. I bought them when I forgot the cheese and so on ... well, I could never have both! Oh I know you are disorganized that I can do?
the other day but my boyfriend has invited a friend for dinner, and since we had already been a few days earlier and had ate pizza, I once again reminded of these conchiglioni: What am I missing? The ricotta. Accomplices
some lines of fever that prevented me from going out to fetch me some are ingenious' and jumped out of this variant, very popular, so that we brushed all the tray there in no time! What satisfaction when our guests and also make a hat-trick right?
Ah, I also forgot to make a photograph of the pan (as usual), luckily I saved from the clutches of the two hungry men at least my dish, so you'll have to settle for this poor photos!

INGREDIENTS: 250g

conchiglioni of (approximate weight)

600g frozen spinach 120g grated Emmental
grated cheese to taste Béchamel

fairly liquid prepared with:

50g butter 50g flour 700ml milk

nutmeg PREPARATION:

Boil the spinach in lightly salted water, drain and squeeze ripassateli in the pan without too much with a little oil and add the cheese, let melt well and then chop in the blender. Boil pasta without
then cook, half the time specified will be fine.
littering the bottom of a baking dish with a layer of white sauce, the conchiglioni Lie down with the opening up and fill with spinach mixture using a sac-a-little, cover with plenty of sauce, a generous handful of grated cheese and bake at 160 degrees for half an hour, until the top is nice golden brown.
Serve immediately,
ENJOY!

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A STORK IN THE VALLEY CAVAN


During this time of year the storks wintering in Africa and the Middle East, but since October has seen a specimen in the agricultural land between the river Isonzo Grado, Fossalon zone, near the Natural Reserve of Valle Cavanata. Thanks to the pictures of nature photographers, some experts were unable to read its source, labeled metal ring that leads to a paw comes from the Czech Republic and the institute that carried out the marking is the National Museum of Prague, Department of Natural History .
A brief description of the species:

White Stork (Ciconia ciconia)

• Distribution: eurocentroasiatico - Mediterranean
• Wingspan: 155 - 180 cm
• Weight: 3.5 to 4.5 kg •
sexes indistinguishable, but the male is slightly larger
• Power: fish, frogs, invertebrates, snakes, lizards, rodents, seeds, berries
• estimated age in kind: • 30 years
duration of hatching 30 to 35 days (up to 6 eggs)
• age of fledging of the young: 60 - 70 days •
to: the stork does not emit vocalizations, but generates sounds banging its beak.

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Basmati rice and beans

After Supercalor cake I have just published what could be better than a nice plate light?
Which is also simple and fast (as is my style) and the taste does not put too much from us!
The combination was born by accident .. I wanted to prepare green beans for lunch, but then I realized that perhaps were a little 'bit and then I remembered basmati rice .. I must say that I did not know then how to "tie" and then I served as we see in the picture: then at the discretion of one who eats all the shuffling or take a bit 'here and a little' beyond ..

INGREDIENTS: 220g of basmati rice

300g green beans (frozen, in my case)
1 cup vegetable stock 1 tablespoon of butter

grated cheese to taste PREPARATION:

simple: Put the beans in a pan with the broth and cook until they are tender to the taste (if necessary with salt). Stir in butter and cheese and keep warm.
Boil rice in salted water and dial the dish as you like.
I do not add anything to the rice because I like "nature", but nothing prevents you from putting a little bit of butter here. You can also cut the beans into small pieces or why not smash it, and mix with rice.
ENJOY!

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Blogger Solidarity: Chocolate Mud Cake Appeal

After reading the appeal of Fabiola I decided to spread his word.
For some time I was tired of having to enter the word verification every time I wanted to leave a comment in some blog .. In addition to a big waste of time, then sometimes bloggers succeed is re-written even if we have the right one .. In short, a pain.
So I invite you also to remove it, so we'll all be happier and we will have much more time!
I've deleted some time ago, perhaps shortly after the opening of my blog. There were
?
The procedure is simple: click on Design - Settings - Comments - Show word verification - NO.
's all ^ _ ^

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This is one of the best cakes and gorgeous they are never out of my oven .. A show
, stragolosa, spongy! But all this comes at a price: attention is not a light cake, just for nothing! So do not scandalizzatevi when you go to read the ingredients, but trust me, it's worth it!
For once, you can indulge in this too .. and do not try to change the dose!
The recipe is from Donna Hay, a name, a guarantee, I have seen Blog Morena and I could not just resist, the more so that I had all the ingredients at home. nothing could stop me, not the fever that is giving me trouble these days ..
And then I had to immediately prepare my meal with something new right?

INGREDIENTS:

375g soft butter (yes you read that right!)
230g sugar cane
300g of 00 flour (I used the Molino Chiavazza )

3 eggs 200g dark chocolate
1 / 2 teaspoon baking soda
80g cocoa powder 180ml milk

PREPARATION:

Melt the chocolate in a double boiler and keep warm.
Sift flour with cocoa powder and baking soda.
the butter to cream with brown sugar using a whisk for about 10 minutes, then add the eggs one at a time, always rising. Then add the powder and blend very well also, then it will be the turn of the melted chocolate and then milk (I used the whisk until the end).
Pour the mixture into a cake pan lined with parchment paper (or a silicone as I did) and put into the oven at 160 degrees for one hour and 15 minutes, I stretched an extra 10 minutes you always do the toothpick test, but will dry out enough, consider that chocolate with a little 'will remain moist. Let the cake cool in pan (do not like me I got it quickly and then I split the cake into pieces, so that's why my photos of strange, I hope that you will not be noticed! ^_^).
Keep cake covered to keep it from drying out. Excellent
accompanied by a mountain of whipped cream, just to make us not miss anything!
ENJOY!

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Two new collaborations

Yes, now I work Noberasco , Ligurian company produces dried fruits established in 1908.
The advantage of this company is definitely being able to offer high quality products without the use of preservatives and its range of products really satisfied everyone's taste.
thank the company for having honored with a package full of delights!

The second collaboration is with Chiavazza The mill produces flour for over fifty years of wheat and flour and manufactures a wide range of products for home use.
company was founded in 1955, today boasts a wide range of products, a line of prepared cakes, custards and puddings Sweet Old World and the line of prepared bread oven in my home. Molino Chiavazza is one of the most important cereal millers and one of the main domestic producers of flour, packaged private label and brand name, for final consumption and professionally. Once again I thank the friendly Mr. Marsero for its availability and very welcome for the package I received.

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The Bruschettizza

's not a toast, not a pizza Ladies and Siori!
It 's the Bruschettizza! Ahaha a post today with virtually no recipe, but I confess I have emptied the store e di aver cucinato ben poco di “presentabile” in questi giorni causa pigrizia assassina.. Così ieri sera, per risolvere un’impellente voglia di pizza ci siamo arrangiati così! Una bruschettona e mezza a testa e la pancia ha smesso di brontolare.. Dai passatemela, prometto che mi rimetto al lavoro.. è che con questo tempo grigio non mi va di fare niente, le foto vengono pure male.. si, è una scusa.. mangiamo comunque tutti i giorni eh? Magari solo pasta al pomodoro o comunque piatti veloci, ma non stiamo digiunando! Non sia mai, sto cercando di far ingrassare il fidanzato ma è un’ardua impresa, non è che avete qualche consiglio? Sembra che tutto quello che mangia lui lo assimilo io!

Bruschettizza you will need to make the big slices of bread like "Puglia" (I am at the supermarket packed 4 to 4) tomatoes, olives, mozzarella .. everything that you like, we had to finish the sausage and also found its worthy place! Then everything in the oven at 180 degrees for about 5 minutes ..
Et voila! Dinner is ready!
ENJOY!

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Cake Candy Apples and Mascarpone

Finished (finally) the Christmas cakes I could make a cake, I could not wait!
admit to having plagiarized this recipe, it is not my bag of flour, the original is here . Born
the need to end the mascarpone, I did not want to make tiramisu, so I started looking for a recipe. I have slightly modified the original procedure and reduced hardly anything. I chose to do a donut because I wanted to use my new silicone mold of Pedrini, is not she cute??

INGREDIENTS:

00
250g flour 180g sugar 200g mascarpone


50g butter 3 eggs 2 apples

1 / 2 tablespoon baking
1 lemon (zest)

PREPARATION :

worked in a bowl with a wooden spoon the mascarpone cheese with butter softened and the sugar until creamy smooth. Add the eggs, the grated rind of lemon and then the flour sifted with baking powder. Reduce diced apples and mix the dough. Pour into the pan (mine is silicone so I did not do it with flour and butter) and bake at 180 degrees for 40 minutes.
Turn out and cool on a wire rack.
If you like, sprinkle with powdered sugar.
ENJOY!

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for a Fox

Today I want to tell the first-Candy Blog Myriam's blog "The sleepy fox."
AND 'the opportunity to celebrate his first blog-birthday and to know, among other things we live very close to each other but still we never met .. we should organize something for 4 hands ^ _ ^
Happy birthday dear Myriam then, many subscribe!

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softest

Hello!
Today I present to you this really easy recipe that surprised me .. As I advanced
boiled potatoes, I decided to make us of the dog food .. but given my aversion to fried food I decided to bake .. Well, the result was nothing short of fabulous! They are incredibly soft inside and crispy outside! I recommend you try them!

INGREDIENTS: 800g

already boiled potatoes

2 eggs 60g grated Emmentaler

salt 50g grated parmesan, nutmeg breadcrumbs

parsley PREPARATION:

Mash the potatoes, add an egg, cheese, salt and nutmeg. Begin to knead and finally add the chopped parsley, a handful more or less .. When the mixture is homogeneous
proceed to the forming of the dog food, pass them in beaten egg and roll in bread crumbs. Place them on a baking sheet covered with baking paper and bake at 200 degrees for 20 minutes.
Everything here is not easy?
ENJOY!

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"La Befana comes by night
with broken shoes
his hat to the Roman
viva viva la Befana! "

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Potato croquettes with meat sauce and risotto The peas

recipe born from the imagination of my little man, who was also very accustomed to the art of recycling in the presence of echo in the fridge .. ^ _ ^
As usual, the recipe is simple and unadorned, can certainly be improved even if we we found tasty and satisfying.

x 2 persons INGREDIENTS: 180g of rice

100g
1 shallot sauce

4-5 handfuls of frozen peas 2 tablespoons extra virgin olive oil broth

white wine to taste

PREPARATION:

In a pan fry lo scalogno affettato con un paio di cucchiai di olio, eventualmente aggiungete anche un goccio di acqua per farlo stufare bene. Versate il riso e farlo tostare, sfumate poi con il vino bianco e procedete aggiungendo brodo quando necessario. A parte mettete in un contenitore adatto al microonde i piselli surgelati, e cuoceteli 5 minuti a 800W. Uniteli al riso insieme al ragù e terminate la cottura. Infine mantecate fuori dal fuoco con un ricciolo di burro e se volete del parmigiano grattugiato.
BUON APPETITO!

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Pandoro

Finalmente.. ce l’ho fatta!!
Dopo mille peripezie per procurarmi lo stampo adatto ho sfornato il primo pandoro della mia vita..
Quando ho annunciato le mie intenzioni they gave me the crazy (I first actually) but I was determined I had to try it!
Just in case you too have had this wacky idea, I want to reassure you: I mixed everything by hand .. I swear! So how
said Frederick Frankenstein: you can do!
Arm yourself with holy patience and do not be afraid to get your hands dirty .. ready? It begins!
(Do not pay much attention to the fact that mine is a bit 'pale .. I think I buttered a bit' too much the template for the fear of not being able to pull it off!)
The recipe comes from the Simili sisters.

TOTAL INGREDIENTS:

manitoba flour 450g sugar 135g butter 170g


4 eggs 18g fresh yeast 1 teaspoon salt

first seeds of a vanilla bean

PREPARATION:
lievitino:
50g flour
15g fresh yeast 60g

warm water 10g sugar 1 egg

Dissolve yeast in water, add sugar, egg yolk and flour. Mix well with a fork, cover the bowl with a cloth and let rise until doubled (about an hour).

First dough: 200g flour

3g of yeast
25g sugar 30g butter

at room temperature 1 egg 2 tablespoons water

Dissolve yeast in lukewarm water and add it to lievitino, add sugar, egg and flour . Mix well and with a certain force, you can start working in the bowl and then move on pastry. When you've got a ball well mixed, add the soft butter, facendoglielo "take" a little at a time. Do not be alarmed if at first you find the makings of a sticky, shapeless Palletta, continue to knead and is slowly absorbed everything!


Put the dough in the bowl, Cover and let rise again an hour (or until doubled).

According dough: 200g flour


100g sugar 2 eggs 1 teaspoon salt

the seeds of the vanilla
140g of butter to browse

Shoot the dough and add the flour, eggs, sugar , salt and scrape the vanilla and mix it all again. Always work hard and long at this time. Put then again to rise for about an hour and a half.
After this time you put it in the refrigerator for 8 / 12 hours (or you can shorten this time to 40 minutes and get straight to the leaf). After this time
Inverse the dough with a rolling pin on pastry and pull trying to give a square shape, distributed throughout the butter, bring the 4 corners to center to close out the dough and be careful to seal the edges well to prevent "leakage" of butter.

With rolling pin, flatten the dough into a rectangle and make a 3-fold.
Place in a plastic food bag or plastic wrap and put it in the refrigerator for 20 minutes.
You must repeat this process 2 more times, always with the rest in a fridge between the other crease.

Roll out slightly for the last volta e con le mani ben unte di burro cercate di richiudere gli angoli e formare una palla. Imburrate per bene uno stampo della capacità di circa 3 litri (o 750g) e adagiatevi l’impasto, con la chiusura verso l’alto.
Coprite e mettete a lievitare fino a che la pasta non supererà il bordo dello stampo di qualche centimetro.
Il mio è lievitato decisamente troppo!

Posizionate una ciotolina d’acqua sul fondo del forno e cuocete in modalità statica a 170° per 10 minuti, poi abbassate a 160° per altri 15 minuti circa (io ho lasciato un momentino in più) comunque fate la prova stecchino per non sbagliare, dovrà uscire asciuttissimo.
Se la “cupola” dovesse scurirsi troppo in cottura (nel mio forno era veramente vicina alla resistenza!) coprite con un foglio di alluminio.
Sformate appena possibile e cospargerlo di zucchero a velo, io non l’ho fatto subito e non si è attaccato bene..
Ecco una fetta per voi!

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Caramellandia: whole and not just for decoration!

Conoscete questo sito?? Immagino che la maggior parte di voi l’abbia già visitato, ma per tutti gli altri è l’occasione giusta! State cercando uno stampo per dolci e non riuscite proprio a trovarlo? Vi servono termometri, coloranti, pennellini, alzate per torte? Dovete fare un regalo e volete essere originali? On the site of
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Also, if you say at the time of your order to be readers of my blog you will get a 10% discount!
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Ricotta Gnocchi

To begin this new year in the best way I have promised myself to finally all those recipes that I have spotted in recent months but for one reason or another I always set aside. .
The truth is that they are an endless curiosity, and I can not be content with what I found ... I always try something new .. but now basta, ho una lista veramente troppo lunga!
Quindi iniziamo da questi gnocchetti favolosi, ci voleva tanto?? Assolutamente no, sono facili facili!
La ricetta l’avevo trascritta mesi e mesi fa, quindi non so citarvi una fonte precisa, ma sbirciando su vari blog ne ho ritrovate molte tutte abbastanza simili..

INGREDIENTI:

250g di ricotta
1 uovo
150-180g di farina (la quantità dipende sia dalla grandezza dell’uovo sia dall’assorbimento)
6 cucchiai di formaggio grattugiato
noce moscata q.b.
sale q.b.

PREPARAZIONE:

Lavorate la ricotta con un cucchiaio, aggiungete la nutmeg, salt and egg. Then start adding flour, a little at a time and mix well to obtain a homogeneous ball and soda, which does not stick to hands.
then unplug the portions of dough, forming cords and cut the gnocchi with a spatula or knife, give him the preferred form (here I've made some balls) and as they are ready place them on a floured tray. Boil salted water, plunge and solateli with a slotted spoon as soon as they surfaced. Season and serve immediately.
ENJOY!