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soup of legumes and cereals.

In principle the dolls were high ... Then came the turn of the cows ... then the puzzles ... Hello Kitty then came back from my childhood ... hour food: in every variation!

Also have for you is not it? When can you say you like something you find millemila gifts with that theme?

I will have at least thirty cows with 2 piggy banks, a pen, a clock, 2 frames, a puzzle (I did not, do not worry!), Pens, pencils, notebooks, numerous figures, and may also order a univ

ersitaria .. :) Not to mention the trashcan of Hello Kitty (you've got!) With my counterpart in garish plaid that make me company here in my house from college!

Anyway ... since I blog, I preferred to make the gift is food, spices, kitchen accessories: and I like it! : D Luckily the food did not you ever tire ...

A farmer friend of my father thought (correctly) that since my father does nothing but praise the chickpea, a lot from 5 kilos could be a good gift ... But then he added beans and lentils (*.*) and gifts has become for me!

a hurry to buy the farro and behold the spectacular result! I wanted to also barley, but barley was already an achievement, so I was detained! I made a mistake and then I brought half of my grandparents!

SOUP CECE, LENTILS, BORLOTTI and Farr.

Ingredients (serves 8 abundant!)

500 g of lentils

400 g dried chickpeas;

400 g of dried beans;

250 g of buckwheat;

1.5 liters of stock hot vegetable (also die if you do not have time);

1 onion

1 / 2 carrot;

1 stalk celery;

400 g of tomatoes or tomato sauce;

1 bunch fresh herbs (I put: as rosemary, marjoram, oregano, sage, parsley)

a drizzle of olive oil extra virgin olive oil;

salt, pepper, red pepper, to taste

I was also pretty dirty and dry ingredients were, however, because the farmer! (Meravigliosi!)

In any event, even if you buy them packaged, you lose a bit 'of time grooming, you may find treacherous pebbles! If you have dried beans: Soak chickpeas and beans for at least 24 h. For lentils and barley are enough 12 h. If you leave them more, nothing happens, but do not overdo it!

If you buy cooked canned beans already beautiful, the cooking of soup is more than 20 minutes, time to cook the farro. Also if you buy spelled, does not require soaking.

In a tall pot, sauté onion, carrot and celery, then add the tomatoes along with a shoveler of vegetable broth. Add the vegetables together, and cover with broth.

Tie the spices together with string, tied the other end to a handle of the pan and leave them floating in the soup. Them off at the end.

Bake one hour or more (Try them), add salt, pepper and hot pepper.

Serve hot but not boiling.

It 's a delicious soup, rustic restaurant nutritious and especially in these gloomy days!

the collection of Minù , if soup is not wet bread!

Besitooos!

Babi

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Rossociliegia on Facebook

Well yes, there is at most ... but there are cascades ( Gloria felt a little 'guilty !)... : D

Now for all those noses that go peek at the blog without being able to comment because they do not have a blogger account, or do not check it often because they do not know when I publish something, or simply do not have a favorite link, you can find Rossociliegia and all updates (and previews !) on the most universal socialnetwork: Facebook!

The fan page is this:

http://www.facebook.com/pages/_rossociliegia_/102576073153612

When someone explain me how to do I will create a badge!

And when I wake up one morning knowing how to use some program for the photos will also find a better profile picture! ^ ^

So, friends / my friends / my blogger that you have not, now you have even more excuses: you have the real-time updates on the bulletin board!

I know you're all there!

^ ^

Besitos!

Babi

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Risotto with sparkling wine (and save us?)

I am more than sure that no one hates the champagne as I hate him ...

at my house we will give away 20 bottles of champagne this Christmas, and considering that we open the year 2-3, imagine the amount of bottles in my cupboard! :-S

So, back to my hate: I go to the head, the bubbles bother me in the nose and burns my stomach!

For me every holiday is torture ... if you refuse the champagne you always look so bad!

happens then open it and leave it there for the occasion, in a corner the refrigerator, to ruin for a couple of months before deciding to make him an inglorious end in the sink. This year, liege to the task I gave myself not to waste not even a hock of celery in my house, I decided to reuse the sparkling wine to make a classic risotto ... was not among the most popular rice dishes in my house ("But it sciapooo! Barbara but it's tasteless!" wailed the children of 50 years to my table), but it is sweet, gentle and fast. Above all, do not waste the champagne, which is a good thing!

So if like me you have dropped half a bottle of champagne in the refrigerator after each birthday or holiday religious, here's how to recover from a thousand recipes from my mom. It is true that it is tasteless. =.= '

RISOTTO WITH SPARKLING

Ingredients (serves 4):

about 350 g of rice (I used the arborio, there was fine);

1 / 2 onion;

a knob of butter, plenty;

half a bottle of sparkling brut;

1 liter of vegetable broth, 2 tablespoons

heavy cream (optional);

salt and pepper, to taste

In a saucepan, prepare the vegetable broth (even with the nut if you prefer), and allow it to boil at hand and ladle.

In a large pot with the bottom up or a pan with high edges, melt the butter and let the onion. Pour in the rice and toast it a minute or two.

Blend with the sparkling wine, and wait until it evaporates completely.

Bring the rice to cook, a ladle of broth at a time. Add cream and salt and pepper to taste!

The cream is only to make it more creamy, you can safely omit it.

If you have champagne, although I'm always for the Italian bubbles, even better. And if you have two well prawns (of which squeeze the head through the risotto and cook little bodies together), you did strike: it is spectacular! I have not found the prawns, otherwise I would definitely put them! 2 small enough to commensal shrimp. You see that makes her look good, even in an important dinner: I have eaten at a wedding! ^ ^

Bon Apetit!

Bisous!

Babi

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Shortbread, Frollae. According to me.


Dear readers!

are a consumer who loves to learn and cuochina, and I'd like to tell something, too!

I read in the comments (we all read them all ^ ^) you are interested in the topic, and here.

The pastry is a basic preparation of pastry, deliciously versatile. Pies, cakes and biscuits, simple and good. The characteristic of the crust is that it must be, in fact, pastry, that is fragile, friable, lightweight and does not last.

The basic ingredients are:

• Farina (low factor of bread, a biscuit, preferably fine);
• Eggs;
• Butter (or margarine), Sugar
• ;
• Aromas ( chemical or natural).

These ingredients are mixed in varying amounts depending on the result you want. The important thing is to add the flour at the end or at least mix it with fats and sugars for the shortest possible time, under penalty of success is not optimal.

Pellegrino Artusi was recommended: "Do all a mash handling it as little as possible, for otherwise you burn, as the cooks say, therefore, to soak, the better use of the principle of a knife. If there is convenient to go ahead a day before the paste, which does not suffer from raw and cooked pastry improves over time because more and more ".

To obtain a more puffed pastry, you can add a small amount of yeast or avoid completely the levitation and give a more British flavor add a pinch of salt.

the pastry for the tart

must be a pastry, in my opinion (which is also to Artusi , from which I drew my own and favorite pastry!), from very fine grained, delicate, you need not be short, crisp. Many egg yolks, beautiful and fine, but not easy to work with. If you want to add a pinch of yeast, which is good, but I prefer it without.

I report that the master Artusi which includes the use of lard, and under my own pastry and adored.

Shortbread tarts to Pellegrino Artusi, from "The science of cooking and the art of eating well."

00
270g flour 115g caster sugar 90g butter


4 egg yolks 45g fat

My pastry for pies:

300 g of flour;

125 g of sugar;

150 g of butter;

3 egg yolks and 1 egg;

orange peel (or lemon) zest.

shortcrust pastries for tea

English must be very light and crumbly, and must feel a bit 'of salt!

I would say that the proportions are better:

250 to 125 g of flour and butter and sugar should not miss the salt. I forgive the English. God save the Queen.

shortbread

This too must be light, buttery. For those who do not like the taste of English these pastries are made with butter so much, maybe half or entirely replaced with margarine. If you want to add a touch of yeast, which makes it softer: I would! Form with sac-a-few on the baking oven.

I send this to recipe that I like it very much! ^ ^ If you want the video, Saffron Yellow docet.

The crunchy crust for sweet fillings

To make tarts covered like this , his trousers stuffed with ricotta and sweet biscuits filled with fruit, I will soon. Crisp because there's a large percentage of egg white, which is precisely the part that gives the crispness, and a little 'firmness of the dough, which is less brittle and does not tend to break quickly. Crisp and spreadability: you can easily straighten it with the help of the flour on a work surface and shape it as you like. Nothing of course yeast.

I often modify it, but the base I use is the pastry "B" Pellegrino Artusi (see above): 250g flour 00

125g butter 110g caster sugar

1 egg yolk 1

Shortbread ovis mollis

For some of you will be a crap known: the pastry made with eggs (egg yolks) boiled! Well yes! Surely you've already eaten, is frequently used in baking.

The texture is delicate, very crumbly, not at all crunchy, it melts in your mouth! Do not you dare to make pies or cakes: it is only suitable for biscuits and sweets. Beautiful and colorful. I give you the basic proportions, but do vobis.

Shortbread ovis mollis:

300 g of flour 240 g butter

;

6 yolks of eggs boiled, cold;

125 g of sugar (preferably powdered);

aromas.

Shortbread oil

In fact you should not call crust, but the uses are the same. It 's more tasty and crunchy and so it is very suitable for pies. Procedure and doses for sending you here , to my recipe.

This is what I know, all the other shortbread are essentially variations on the theme.

I hope to be helpful at least a bit '...

Doubts / questions / insults?

Write up barbarous. Cerquetti @ free. it

Free Full Length Raven Riley

tart with orange, almond and pine nuts.

The last trick of the parties, nor heavy, not too sweet, perfect!

autumn and winter flavors combine perfectly! Really to discover ... :)

And it's a recipe of my sweet Sere, who do a great good luck for the big bureaucratic mess that found itself: I wish love!

I prepared for the 'Happyfania , and on the bottom you see the sock full of sweets (and coal) that Michael found under the tree.

Try it, love it, I promise!

ORANGE TART, almonds and pine nuts.

Ingredients (mold 28-30 cm):

For the pastry

300 g of flour;

1 egg and 2 egg yolks;

100 g sugar;

150 g of butter;

grated rind of one orange left untreated.

For the filling

350 g marmalade;

2 handfuls of almonds;

a handful of pine nuts.

Knead the pastry on a work surface, making a fountain where you put the eggs lightly beaten, sugar, orange zest and the butter at room temperature. Mix everything with your hands, but doing so also to handle the dough as little as possible. Let it rest in refrigerator for half an hour.

With the help of more flour, roll out two disks of crust, a slightly larger: a mold lined with the latter well-buttered and floured tart and stendeteci over the marmalade. Spread jam on the almonds and pine nuts coarsely chopped and then cover everything with the second disc of pastry. Close the edges of the first disc of pastry on the second to close the whole.

Bake in preheated oven at 180 ° C for about 40 minutes, the last just below.

I repeat: you will like it for sure! You'll thank me!

I am sorry that these days I can not pass you by: are chaotic! I will make it just a nice afternoon.

I love you so much!

Ps Whoever follows me will have noticed that often exchange pastry almost every time, is that for every recipe is one that satisfies me more! ^ ^ A quick post on a pastry!

Besitos!

Babi

Substitute For Swiss Ball

Tiramisu - cheesecake.

new resolutions for the new year: study more, graduate this year, go to Tuscany with Michael, Daniel and Valentina, and perhaps also in London with my evenings ... chiletto and lose some ... AHHH!

Oh yes ... I put bacon on them in 2-3 years! Even as a child I vented frustration and sadness in the food, strictly between meals and at any time except the right ones. Pleasant, but decidedly unhealthy. Luckily they are pretty stubborn, and if anything (no) more shocked me life as has happened three years ago, I'm sure I will succeed!

However, we begin 2011 with this wonder caloric mascarpone! The tiramisu, cheesecake! I prepared to despair that I did not know what else to do .. I had to find something that would appeal to 19 people, without falling on trivial ... :) It 's a baked cheesecake, but it must be eaten cold.

The recipe is very good for Francesca, Cream, chocolate and imagination, you can find here .

I write about how I made it, but it's basically the same. :) Brava France!

TIRAMISU ' CHEESECAKE.

Ingredients for a springform pan of 26 cm in diameter.

For the base:

300 g ladyfingers;

100 g of butter;

2 cups of espresso.

For the cream:

250 g mascarpone;

400 g of fresh cheese;

100 g of granulated white sugar;

100 g sugar cane;

3 eggs;

2 egg yolks.

E. ..

50 g dark chocolate chips, about (optional)

cocoa powder, to taste

100 g of sponge for decoration (optional).

Make this cake the day before serving.

Cover with a disc of greaseproof paper are the bottom of the springform pan, dumping out the edges: it will be easier to extract the sweet.

To make the base, blend the biscuits and coffee and then add the melted butter. Mix everything and then livellatelo on the bottom of the mold. Refrigerate for at least twenty minutes.

To make the cream, using a large wooden spoon or with electric beaters, mix cheese with sugar. Still stirring, add the eggs, one at a time, until mixture is smooth. Add the drops, stirring gently with a spoon. Pour the cream into the tin and bake in preheated oven at 160 ° C for an hour and a quarter.

Let cool to room temperature and then refrigerate over night. Turn out.

Sprinkle with plenty of cocoa powder and decorate as desired.

This cake is very sweet, but if you do not eat after a big dinner to enjoy the super great! Obviously it is not the sweet world's lightest, so watch out!

Nothing to add! I have some other things for you in Serbia!

Besitoos!

Babi