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Experiment patato-Pizzos

desire for pizza, a desire for something tasty, want to change. So many times I read about the addition of potato flakes or mashed in the mixtures prepared for ... and I wanted to try.

A little 'fear of making mistakes, a bit' in terror of being a hard dough, which rinsecchisse too, or become sticky and unmanageable, I meet le dita ed infornato. Il solito forno disgraziato mi ha annerito un po' troppo la base di una parte di pizza, ma via... conoscendo le virtù di questa cucina ridicola, poteva andare molto, molto peggio!

*200 gr di farina bianca

*100 gr di fiocchi di patate/preparato per puré

*mezzo panetto di lievito di birra

*un bicchiere di acqua tiepida

*una puntina di zucchero

*un cucchiaio abbondante di olio EVO

*3 cucchiaini di sale fino

per guarnire: olio, sale, aromi, salsiccia, wurstel, funghi... e tutto quello che la fantasia suggerisce

add the flour to the potato flakes, I dissolved the yeast in water with sugar, I added oil and salt to flour and I mixed it all. I have to rest for 1 hour and a half, so I spread the dough on baking sheets, wet the surface with a brush, and allowed to stand another 45 minutes. Trimmed according to the taste of the moment, and baked for 15 minutes at 170 degrees, at the top of the oven.

The taste of potato dough, I heard and appreciated. For surely try again.

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The amazing goodness of the sword, shrimps and saffron.

Put a Saturday morning home to study and doze. Put a boyfriend (which one shall marry, the possino!) Who never know that eating. Suppose you did the night before the sword, baked with bread crumbs and chopped herbs and tomatoes, and you will be advanced a bit. Put too, that you begin to wonder why accidents still remains something raw, fresh, limited to conservation, which moreover takes a lot of space in the fridge. Put it in a blender mental, screaming at the other half is to be a free will and decision-making capacity (as he laughs at us ... if yours is touchy, even avoided), laugh you, give him a kiss and start cooking, as it is coming.

* 180 grams of pasta made of durum wheat (tortiglioni)

* 80 grams of frozen shrimp

* A slice of swordfish

* *

extra virgin olive oil to taste parsley, to taste odors, salt

* a handful of green olives

* a sachet of saffron

I blew up in a pan with the shrimp and parsley tritino of aromas, the sword made a small little cubes, and olives cut in rondelline after they were repeatedly rinsed why not the rest salassero too, by masking the taste.

As the cooking water was drying, I added tablespoons of an emulsion made of water, oil and EVO a sachet of saffron.

time drain the pasta and cook directly in the seasoning.

When the other half saw the pasta "yellow," he turned up their nose. To say that you would refuse to eat it, it is little. "You and your things complicated." But that tender. Was for him, pasta with tomato sauce every day, more than a tin of meat in jelly. I shudder at the thought.

After the first forkful, it had to change his mind. Tie.

photos are increasingly ugly, and I apologize. The rest of that day was no flash in the sky it was snowing outside and sealed ...

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cookies scholar

Still continuing my policy of "bad-born beauty" here are my cookies break-afternoon, between a fungus and a Gram stain in the case, put your hands in dough and hear greased with butter, is a moment of real pleasure ... : D

This test just did not go down, and sad thoughts do not help the memorization of hundreds and hundreds of mange various pathological! So, after you bring it to cross streets mental, I had the butter in the fridge to Mycobacterium tuberculosis (: S, is not the best ...), I took a little time to mix, the "bell'e'meglio" these ingredients:

* 70 *

gr icing sugar 50 g unsweetened cocoa abundant

* 90 grams of flour abundant

* 130 grams of butter, which I dissolve in water bath or microwave

* 2 tablespoons honey

The ball compost, which tends to flake and to remain "friable" is left in the fridge for an hour or more.

You cut out the shapes you prefer and we'll bake for up to 10 minutes at 170 degrees, pulling them out and let them cool (not as someone who has thought of a bite, feeling the still sizzling butter on the tongue ... excruciating pain)

short, a coccolina cocoa and sugar to "point", waiting to be dented, while repeating the final chapter;)

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Shells valuable couscous, salmon and shrimp tart comforting

Before Christmas I bought some scallops gratin ready, very far from those of my childhood - sigh-both in shape and size, taste, pleasing anyway ... I saved the shells for days like these, where the commitments of study and internship grant me very little time to spend in the kitchen to try to remedy the simplicity a meal with the addition of a choreographic element of support.

* 100 g salmon steaks with cous cous *

(a couple of tablespoons) breadcrumbs

* qb *

parsley and other spices to taste extra virgin olive oil *

* 100 g frozen prawns

* cherry tomatoes

Steam Cooked salmon, almost naturally, I prepared the couscous and thawed shrimp, so I joined all the bread crumbs, parsley and the tomatoes cut into tiny pieces, and salt to taste Place the whole in shells. A

filo d'olio EV e forno per 15 minuti a 200°. Per gusto (discutibilissimo) di alcuni commensali, avevo aggiunto delle grosse scaglie di parmigiano reggiano in cima alle conchiglie (pezzi ben grossi proprio perchè fossero facili da rimuovere, se capitati nei piatti sbagliati ;) )

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improvised

Si, perché tanto le giornate in cui abbiamo bisogno di una coccola more captain, I always happen, and will continue to do so. So why cry on or blame the victim first we cross the street when there are more creative and satisfying ways to channel this desire for sweetness, plus getting a result edible and rewarding? With the new year I decided: something bad can always rise to the other, beautiful, and why not, good!

I was just right to finish a delicious jar of fig jam, no eggs, but it is not a problem in the network are many recipes for pies and shortbread without eggs (such as that of cookaround.com) I have changed to this:

*400 g di farina 00

*50-60 gr di burro
*100 gr di zucchero
*1/2 bustina di lievito in polvere
*1 pizzico di sale
*1 bicchiere d'acqua

per farcire: confettura extra di fichi, pezzettoni di cioccolato fondente, zucchero a velo, cannella.

Ho impastato la farina setacciata con il lievito, 270W in the melted butter in the microwave for 2 minutes, the sugar, a pinch of salt and water obtained with these exact proportions, a beautiful ball of the right consistency. 20 minutes in refrigerator just to accept, as I warmed in the oven.

Placed in the bottom of the tart pan, I perforated with a fork and cook for 20 minutes at 160 ° (with my oven owned, have been perhaps 140 ...), so I applied and I filled the remaining scraps of dough. Other 35 minutes at 160 ° abundant (sooner or later I will have a serious kitchen ... yes, I know I've got to believe it! Yes I can!) And I baked a pie with only the consolation that perfume, dolce dolce... una volta raffreddata, zucchero a velo e cannella come se nevicasse.

Con i ritagli di pasta ho fatto anche una manciata di bisco-crostatine, riempite di nutella ;)

Risultato: non mi ricordo più per quale motivo mi fossi arrabbiata, oggi!

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How do you dress your cereal in the morning ...



... anche detto: deliri culinari di una pazzoide in overdose lavorativa. Approfitto dell'assenza della dolce metà per invent a dish that would certainly have to shout to the attempted murder:

* * broccoli julienned vegetables (cabbage, escarole ... but yes, all those leaves that cry pity from the bottom of the fridge ...)

* 2 slices

* parmesan cheese *

ham turkey

* a handful of grains in natural

sheath tin with turkey ham, stuffed with layers of broccoli cut to pieces , vegetables, cheese slices with interval, grains and flakes of parmesan. Covering the whole with the remaining ham and bake for 15-20 minutes at 200 degrees (actual, will be 180).

Latching? A few drops of balsamic vinegar glaze.