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My new gift! :)

Hello my dear readers:) I tried
this series for about a month in all outlets Chanel, but nothing to do, the answer was always the same ...." PRODUCT SOLD "...!!! This morning, the sounds
courier the intercom in my house .. "There is a package for Miss Jones?" siiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii;)
My mother made me a wonderful surprise that he liked one of my Cagnoni:) I show!

Selenia Kisses:)

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savory brioche croissants

And after the release of fresh croissants brioche dough, here is the savory version suitable for making sandwiches, savory braids, buns, the Danube and everything you want, in short, perfect for the buffet!

The recipe is always the Simili sisters, Paulita revisited by the blog "Anise and Cinnamon" .

I must say that these horns are really good, but the pasta, in both versions, for my taste, the crust was a little too hard and, from Sicily, are accustomed to a grill a little softer in the collection.

Croissants savory brioche dough

Ingredients for lievitino:
75 gr flour 00 gr flour 75
manitoba
90 ml of water 10 grams of sugar

20 grams of yeast (I use 1 packet of dry yeast 7 gr)

procedure for lievitino:
1) Heat only the water and dissolve the yeast (if it is to activate the dry with 10 g of sugar otherwise skip this step)
2) In a bowl combine the flours and pour in center of the mixture of yeast, mix and knead quickly
3) lievitino to rest for about 1 hour or until doubled, covering it with a blanket

Ingredients for the dough: 175 gr flour
00
175 gr flour 50 ml of water manitoba

100 gr soft butter 2 eggs
medium-large
25 grams of sugar (35 grams if you used the fresh yeast)

10 grams of salt 1 / 2 teaspoon of vanilla extract

For the filling:
Ham or bacon or sausage
Soft cheese (Swiss, lerdammer, mozzarella in loaf)

Others:
1 egg (or 2 if you want the most colorful croissants) A
goccino milk
sesame seeds



Procedure for the dough:
1) In a bowl combine the flours and vanilla (may seem strange given that it is a recipe for salt but dampens a lot of the smell of baking powder)
2) Place the center of the softened butter, water, eggs, sugar and salt
3) Mix the ingredients for a minute or two
4) Take the lievitino now doubled to the center of the dough and put the two bodies working until they completely mix (knead for about 10 minutes). Let the dough rise, covered by the blanket, for 1 hour and 45 minutes
5) If you want to train 16-18 cornettini divide the dough in two, otherwise leave the piece. Form a disc, pressing the dough gently with a rolling pin and divide into 8 triangles (just to get cut from the center)
6) Extend the tip of each triangle
7) Roll up a slice of ham by focusing on 1-2 cheese cubes soft cheese
8) Place the roll on the wide side of the triangle obtained and begin rolling up to the tip, so that the tip above, but under the terms croissant
9) Place each croissant on a baking sheet lined with parchment paper and let stand another 30 minutes inside the oven off
10) Beat an egg with a drizzle of milk and brush on the surface of croissants
11) Sprinkle sesame seeds
12) Cook in oven preheated to 200 degrees for 35-40 minutes until golden brown

total

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Oh I know, is not the best: D but sometimes there is a good soup and purifying light, heat and relieves the excesses.

the vegetable soup

Ingredients: Potatoes

Carrots Celery


Peas Spinach Tomato

Fagiolina
Cipolla
Oil
Sale

Procedure:
1) Wash and scrape carrots cut into rounds or sticks.
Chop celery and green beans. Peel the potatoes and cut into cubes
2) Wash the tomatoes, plunge in boiling water and then peel
3) In a sauté pan with a little olive oil chopped onion
4) Put all the vegetables (fresh or frozen), then the carrots, celery, peas , spinach and beans from making the jump for a minute just
5) Cover with water and salt
6) Let them cook on medium heat with a lid for about 30 minutes
7) Season with a little olive oil and eat the soup is hot

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Lumaconi the vegetable soup with Parmesan

I love pasta shapes large and details how these snails that lend themselves to lots of seasonings, but I chose this of Saffron Yellow because I find it goes well.

Lumaconi Parmesan

Ingredients: 500 g

slugs

700-800 ml of tomato pulp or

2 medium eggplants

3 125 gr mozzarella

Olive oil Parmesan or grana

Basil

Sale

Various

Procedure:

1) Fry the eggplant in olive oil, after being diced and made to stand in salted water for about an hour (this prevents them from absorbing too much oil). Drain on paper towels then

2) Prepare the sauce by heating up a pan a little olive oil, pouring the pulp or the past, add a pinch of salt and sugar

3) Cut the mozzarella into cubes

4 ) Boil the snails in boiling salted water, leaving them al dente

5) In a pan, then mix the sauce and half of the snails

6) Pour in a pan and add half the eggplant, half the mozzarella and a few leaves of basil, grated cheese. Make another layer with the same finishing sauce

7) Put in oven at 170 degrees for about 40 minutes

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wheat pasta and walnuts lettuce

Preparation: 10 '
Cooking: 20'
Difficulty: 1

Serves 4

• 350 g of whole wheat pasta
• half head of lettuce
• 2 tomatoes 1 onion 50 g of walnuts
• 100 ml vegetable cream
• poppy seeds, sesame seeds
• salt

pepper Heat oil in a large nonstick saucepan and let the onion slices, then add coarsely chopped walnuts and cook for a few minutes.
Cut into wedges and add the tomatoes and continue cooking for another 5 minutes.
Slice the lettuce and add it to the saucepan. Cook one minute and remove from heat.
salt and pepper.

Meanwhile, cook the pasta in salted water. Al dente and place in casserole with the sauce. Add the cream and continue cooking over high heat for several minutes.

decorated with poppy seeds and sesame seeds.

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lemon bundt fluffy

been a while that was not preparing a treat, and perhaps in the house were not used to these long pauses, and so one morning I followed the smell and I saw my mother, intent on making this donut, that is so good and soft that I thought should be published, really simple but fragrant, perfect for breakfast. So in this case I simply eat e. .. to photograph!

Ingredients (unit: plastic cups):
1.5 cup sugar 3 eggs

A medium to large pinch of salt
2 cups flour 00
5 tablespoons milk 1 cup

cornstarch 1 cup vegetable oil
The grated rind of 1 lemon
The juice of 2 lemons 1 small to medium sized
bag baking powder

Procedure:
1) With an electric mixer beat eggs with sugar until light and fluffy and creamy (you need at least 10 minutes)
2) Add a pinch of salt, flour, milk, ' corn starch, oil, lemon zest, lemon juice and baking powder
3) Mix with a wooden spoon to mix
4) Fill the mold of a bun buttered and floured
5) Put in oven, preheated to 180 degrees for 35 minutes
6) Allow to cool in the oven turned off before you bring out the cake
7) Sprinkle with powdered sugar or pour over a lemon glaze made with powdered sugar, lemon juice and some goccino seed oil, place in a saucepan over low heat, stirring until it thickens.

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Bolognese Sauce

I follow this recipe and this process for years and I get the best sauce ever made in the past. The original sauce is to use oil instead of bacon, but I use it because I prefer it.
There are many factors that make a perfect sauce, the kind of food, at a time when you let it brown, the hours spent cooking. Little Tomato and the use of milk really make it a perfect condiment, and there is no best format to bring out the best noodles. I apologize to the Bologna
if there was any anomaly in the time I had read everything and more about this famous sauce and I had come to these conclusions.

Bolognese Sauce

Ingredients:

300 grams of minced meat (cow meat and sausage)

3 tablespoons olive oil (or 150 gr bacon)

Sale

1 / 2 carrot

1 / 2 coast Celery

1 / 2 onion

4 tablespoons of tomato paste

1 / 2 glass of red wine

1 liter of broth

200 ml of milk

Procedure:

1) Chop the carrot-celery-onion

2) Start from a non-stick pan, pour a generous drizzle of olive oil and sauté the chopped vegetables

3) Place the ground meat and brown it over medium heat, until it becomes dark, it takes about 7-8 minutes, stir and should be careful not to attack the meat on the bottom. Salt

4) Add the wine and let evaporate

5) Dilute the tomato paste in a little broth and pour over the meat

6) Cook at low heat with a lid for at least 2 hours (ideally reach 3) when required by adding the broth and the milk (the milk will make it more creamy)

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pie with pumpkin gnocchi

I have finally begun to exploit the pumpkin dish different and not for the usual (and delicious) risotto.
This cake is really tasty pastry, pumpkin feels, is more due to the presence of creamy ricotta, everything has a very delicate flavor. Too bad the photos are bad, go back to some time ago ...

pie with pumpkin

Ingredients:
1 roll of puff pastry
a frog pumpkin
300 grams of ricotta cheese 2 eggs

taste of breadcrumbs
3-4 tablespoons of grated cheese to taste
cubes leerdhammer
Various (salt, pepper, olive oil, leeks, red pepper)

Procedure:
1) Peel the pumpkin, cut into small pieces and cook in microwave for 5-6 minutes (or in the oven or boiled in hot water)
2) In a pan fry the chopped leek with the knife crescent
3) Add the pumpkin and braise them with a few tablespoons of water
4) Season with a pinch of pepper and salt
5) mashed with a fork and let it cool (or warm)
6) Whisk the ricotta to make a cream free of lumps
7) Pour into a bowl with the eggs, grated cheese and diced that
8) Add the pumpkin and stir to mix
9) In a baking dish lay the roll of puff pastry
10) Cover the bottom with the bread crumbs (which will help the cooking of the base without making it too wet from the dressing)
10) Pour the mixture (it will be very liquid)
11) Place the edges
12) Sprinkle some more grated cheese and breadcrumbs on the surface
13) Put in oven, preheated to 200 degrees for 30 gratin minutes making the surface (cooking depends on your oven, it could take 10-15 minutes longer)
14) Make it cool and then serve sliced \u200b\u200b

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butter, sage and parmesan

now I have long been confident that I prefer the first in white, I always seem more delicate and pleasing, with the gnocchi , except the version to Sorrento which is incredibly tasty.

Gnocchi with butter, sage and parmesan

Ingredients for 4 people:
1 kg of gnocchi
30 g butter

sage to taste 3-4 tablespoons Parmesan or grana
Sale

Procedure:
1) Prepare the gnocchi ( here )

2) Melt the butter in a pan with the chopped sage

3) Add a few tablespoons of hot water and mix
4) Add 1-2 tablespoons of Parmesan cheese and melt gently

5) Cook the gnocchi in boiling water, rise to the surface when they are ready. Then take them with a slotted spoon (or skimmer) and season them in a pan with the sauce for a minute or

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cake cocoa grandmother Lina

Preparation: 30 '
Cooking : -
Difficulty: 1

Ingredients for 8 people

2 eggs 2 egg yolks
• 250 g of sugar
• 150 cocoa
• 150 g of butter
• 100 g hazelnuts, toasted and peeled
• 200 g of dry biscuits
• sugar

This cake my grandmother always prepared her for me and my cousin and my aunt and uncle. Prepare three or four cakes at a time, and in half a day all vanished!

Put in a bowl the eggs and yolks, and lavorateili oer a few minutes with a whisk until frothy. Add the cocoa and continue beating.
Soften butter and add to mixture.
Chop nuts, crushed cookies and add both to the mixture.
Cover the bottom of a pan card from oven and pour the mixture. Leveled and let rest in refrigerator for 2 hours.
Serve covered with powdered sugar.

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gnocchi radicchio and provolone

Preparation: 20 '
Cooking: 15'
Difficulty: 1

Ingredients for 3 people

• 500 g of potato dumplings
• 200 g of red radish 1 onion
• 200 g provola
• 60 g smoked cheese
• 100 ml of cream
• thyme, rosemary oil
• salt pepper

Dice provola not smoked, melt it in a saucepan water bath by combining the cream gradually, stirring constantly.

Clean the radicchio, wash and cut into julienne strips and sauté in pan with the sliced \u200b\u200bonion, 3 tablespoons of olive oil and chopped rosemary. Spegente, salt and pepper.

Cook the gnocchi and toss with melted cheese and radicchio, add the smoked cheese with flakes, thyme and serve.

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Seafood Paella (Paella de Marisco)

Preparation: 10 '
Cooking: 25'
Difficulty: 1

Serves 4

• 200 g of parboiled rice
• 200 g of peas
• 200 g of shrimp
• 100 g of swordfish
• 2 frankfurters
• half green pepper
• two envelopes of saffron
• 1 carrot 1 celery
• onion
• a knob of butter
• vegetable broth
• white wine salt pepper

Prepare the risotto: In a saucepan melt the butter, add onion, celery, carrot, chopped green pepper into cubes and fry. Add the rice and toast. Take white wine blend. Add the vegetable stock a little at a time, only when that has been given has been absorbed.
about half cooked, add the shrimp, peas, hot dogs and swordfish, cut into cubes. Season with salt and pepper.

There is a real recipe for paella, but there are several versions. This is just one of endless possibilities.

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Hello my dear friends:)

I know I was missing for some time, but who knows me knows that my perseverance is weak in almost everything, especially when they are pervaded by a strong inspiration!

Well, you too will learn to know me, and I hope that your time with me ever purchases a new value ..

acknowledge to be strange, but this does not mean I'm nice ^. ^

mei Here are the days spent in the mountains with my amoruccio, my sister and her sweetie!

Location (Piano Battle)

Alloggio1 (Hotel Baita del Beech)

Alloggio2 (Merlin's Refuge)

(: In just four days so much fun:) .. and even a kilo more!

Learn the art and put it aside Oo

Stanchetti eh?!! O.o

BEFORE GOING TO SLEEP...

IT STARTS FROM HERE

There's no with his head!

... but luckily we are here! : D

My outfit

Monn boot-Shoes, Timberland and Fix Design

-jackets and Versace Pinko

Maxi-pool Zara, Max Mara, Liu Jo

Sweatschirt Liu-Jo

-Pants Pinko, Von Dutch and Pepita

-Hats Blumarine and Accessorize

-

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Kisses to you all!

Selenia ..