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Bars tricolor

I like doing things in the theme, too bad that lately there are too many "parties" and I can not get organized as I would, but for this Italy is just a little something to toast to you and then

Brindisi tricolor

With a little imagination you could make endless cocktail but I went on the simple and straightforward.

For colored glasses I was inspired by here.

Ingredients:

Green Glass

3 / 10 of mint syrup

7 / 10 of water or milk

Sheker the ingredients together with ice cubes (which are served on glass).

cup white wine or sparkling white

cup red

3 / 10 of strawberry syrup

4 / 10 orange juice

3 / 10 pineapple juice

Combine ingredients, mix and serve in the glass.

fast balls of cheese to achieve. For the green you could also use the chopped chives or parsley and red pepper, tomato or chopped very fine, I went on the simple and the result, not only aesthetically pleasing, it was also very good.

Have a nice day to whoever wants to make a trip out of town or simply want to enjoy a bit of relaxation for this long weekend. I'll be back tomorrow with a patriotic candy:)

Bon bon tricolor

Ingredients:
6 tablespoons ricotta at least 2 days (must be dry, drained from the whey)
2 tablespoons mascarpone cheese 4 tablespoons
not too finely grated
Salt, pepper, chopped pistachios

4-5 slices of salami

Procedure:
1) In a bowl with a fork along with the mascarpone cheese, add a Part of the grated cheese, a pinch of salt and pepper
2) With the help of hands moistened to form the balls that are soft but not too
3) Divide the balls into 3 parts: one part roll it in granulated or powdered pistachios, some grated cheese and roll it into the red chop in a food processor or better with a knife slices of salami on which to roll the balls of ricotta
4) Let cool in refrigerator until ready to serve

These finger foods are a bit more laborious to do, but if like me take you to other spinach can amortize the time. La Brisa is much good, now I have bought several molds and I can get different types of tarts. The flavor of red mousse was good but did not make me mad, to get a color similar to red I had to abound with the extract of tomato, perhaps it would be better to make a pepper cream or something else.

Ingredients:

For the pasta brisa
200 g flour 00
100 g soft butter
25 ml of water
A pinch of salt

For the mousse green
Ricotta Spinach

Sale
Nutmeg

For the white mousse

Ricotta Parmesan or grated parmesan cheese Salt


For the mousse red
Ricotta
Sale
Tomato Extract
Pepper

Procedure:
1) A bowl add the flour, salt, butter cut into cubes. Working with your fingertips until you get to shred a compound
2) Add water and mix until a dough is smooth and soft
3) Let it sit, wrapped in plastic wrap, in refrigerator for 1 hour
4) Take the dough, enlarge to form a thin sheet and cut an average of the squares in line with the special molds.
5) With a fork, prick the base so it will rise during cooking
6) Place in a preheated oven at 180 degrees for 15 minutes. Churning out the baskets and let them cool before using
7) Insert a mousse cake at a time into the syringe and fill the tarts
8) Let them rest in the refrigerator before serving

For the mousse Green
Boil the spinach in a little water. Let them cool, well-drained, leaving at least an hour on a sieve, so as to lose the excess water. Chop with a knife crescent very thickly. Put the spinach in a bowl and work it with some cottage cheese (not much, the green of the spinach should prevail). Adjust salt and add a pinch of nutmeg.

For the white mousse:
In a bowl with ricotta a pinch of salt and grated cheese.

red For the mousse:
work ricotta in a bowl with a pinch of salt and tomato paste until you get a color. If you prefer you can use instead of the extract, ketchup.

Thank You Notes Get Well

Ornella Vanoni - Sadness

Fix Tear In Honeycomb Blinds

My delicious!

very satisfied of my recent purchases .................................. oh god ......... maybe you should call them gifts;)

for you a delicious preview of what they wear in the next post ...

Earrings New Chanel Collection!

A gift from my mother.

were purchased in the Chanel boutique in Venice during the past that we mark the end of the carnival ..

They are very simple and small, delicious!

plated in gold and black paint, the pearls are of course plastic.

But now the ultimate object of desire!

Vintage Room houses, production dates back to 1965/1970.........la my Chanel:)

E 'in blue leather and gold-plated inserts.

Ps. (Of course it was paid by my dear dad)

Nb. (My dogs this time were not very happy with my recent purchases) may believe that my expenses are able to affect the weekly decreased their dry food?
Naaaaa they just need a proper diet;)


Kisses Selenia

Plansfor Wooden Ironing Board

pie with potatoes, mushrooms and mozzarella

But there are many combinations of flavors to make a pie? For some years I did the same old quiche of spinach then I discovered that with a pinch invented all sorts of simple things. This country is very tasty and soft, because the mushrooms and mozzarella throw water in cooking, but then the water disappears still leaving the feeling of "scioglievolezza" in the mouth.

pie with potatoes, mushrooms and mozzarella

Ingredients:
1 roll of puff pastry round
6 medium potatoes
8 mushrooms the size of the photo
200 grams of smoked cheese or provolone or mozzarella
2 eggs 1 leek

a mushroom
nut oil, salt, pepper

Seasonings Potato Ariosto

Procedure:
1 ) Peel the mushrooms, cut the stems and caps. Cook them in a pan where you browned a leek with a little oil. Crumble the nut flavor with a pinch of salt, nutmeg and pepper. Cook for 10-12 minutes on medium flame. Allow to cool mushrooms on a sieve, so that they can throw away the excess water
2) Peel potatoes, slice them thin enough and blanch in water for 3-4 minutes (no more). Drain
3) In a bowl combine the diced mozzarella (cut a few hours before and allowed to dry in the fridge) mushrooms and eggs, stirring to mix everything
4) With a rolling pin, lightly roll enlarge pastry
5) Lying on the bottom of a lightly oiled pan (alternatively, you can use parchment paper to line the base)
6) Make a layer of potatoes ordered
7) Pour the mixture of fungi and mozzarella
8) Make a layer of potatoes up again to finish
9) Spoverare the surface a little bit of flavor enhancers potato Ariosto (or rosemary and oregano)
9) Put in oven, preheated to 190-200 degrees for 40-45 minutes, until the total cooking and its gilding

Why Is The Tip Of My Tougue Red

Mezzelune the potatoes with pink sauce and almond powder sandy

That fancy name for a dish so simple photo perilous ugly, which makes even the idea.

This is not the first fast, but the result is so tasty and extremely delicate in the end is a great satisfaction to have sautéed few hours.

Ingredients For the pasta for 4 servings:
150 grams of flour 00
150 grams of durum wheat flour 3 medium eggs

A pinch of salt

For the filling:
6 medium potatoes small
A teaspoon of tomato extract

A pinch of salt 4 tablespoons grated cheese
A pinch of chili powder

For sauce:
6 tablespoons of tomato sauce
3 tablespoons cream
1 / 2 cup white wine Parsley

A handful of almonds
A bit of chili oil

Butter
Sale

Process for the pasta:

1) In a wooden pastry board, add the flours, make a hole in the center and put the eggs and salt. Whisk the eggs in the center

2) embedded into the flour, little by little, to mix all the ingredients

3) Form a loaf and grease with a little olive oil (which will prevent the formation of the crust). Let it rest for half an hour or at least until the filling is ready

4) Take the dough, and gradually pass into the machine to the dough. Obtain strips wide enough and sprinkle with flour to prevent them from attacking each other

5) If like me you have to use the stencil to poggiargi crescent dough, the width should cover the entire mold, then place the stuffing in the center and ravioliera close with the other half of dough, pressing well to give the form and then press the edges again with your hands, so that the stuffing does not come out firing. If you do not have the proper mold can do everything by hand cutting with a wheel to your liking.

6) Place the crescents, as they do, on a cardboard tray in which you sprinkle the flour. Let stand until the time of cooking

7) Cook in boiling salted water and when the pasta is cooked, take the crescents with a slotted spoon and transfer them to the pan with the sauce

procedure for the filling:

1) Boil the potatoes in boiling water. Let them cool slightly then peel. Presses up to get a puree.

2) Add salt, add a pinch of pepper, the tomato paste and grated cheese. Stir to mix everything

Procedure for the sauce:

1) Finely chop the almonds with the skins and set aside the grain obtained

2) In a pan melt a knob of butter, pour a little olive oil, parsley, a bit of chili (which must be removed) and the white wine

3) Add the tomato pulp and salt. Let cook a few minutes just

4) Remove from heat and stir in the cream

5) Serve the crescents already seasoned with a sprinkling of chopped parsley and almond powder

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And chocolate cake pandoro

Preparation: 20 '
Cooking: 40'
Difficulty: 1

Ingredients for 12 people

• 350 g pandoro
• 70 g of sugar
• 750 ml milk 100 g
• diburro
• 2 eggs 100 g dark chocolate
• 1 tablespoon brandy
• 80 g of peeled hazelnuts
• 3 tablespoons brown glacés apart

salt is a good recipe for reuse pandoro advanced from the Christmas party (yes, I still have pandoro !!!!)

Chop coarsely pandoro in a saucepan, add the sugar and milk. Put the pan on low heat and stir continuously until he has formed a homogeneous mixture. Go with the immersion blender to make the mixture fluid. Spegente the heat and add, stirring constantly, melted butter, whole eggs, coarsely chopped hazelnuts, chocolate crumbled, the marron glacé, liquor and a pinch of salt. Transfer the
mold mixture into a greased and floured loaf and bake in preheated oven at 180 ° C for about 40 minutes.
Remove from the oven, let cool and misshapen.

Congratulation Baby Shower Cake Messages

Hello and Happy Sunday to all!
I do not know you but I do today is anything but spring, cold wind, heavy rain from tonight and a lot of desire to stay at home, the warmth, waiting to see the matches. Too bad about the draw for Juventus last night ... Juventus periodaccio for us.

But we go to the plate, a tasty side dish that I found wandering around the blogs and I am sure will be part of my eating habits because potatoes are so good even more than usual. There are several variants, with and without cheese, bacon or enriched in many other ways (such as ketchup or paprika), and it will be nice to try them all.

Ingredients: 6 medium potatoes

4 tablespoons breadcrumbs
4 tablespoons Parmesan or grana (which is optional)

1 tablespoon sesame seeds (not available from the original recipe, I added myself)
Oil
Sale
Seasonings Potato Ariosto (or alternatively, rosemary)
Butter

Procedure:
1) Peel the potatoes and cut into slices not too large (this will not soak them first)
2) In a bowl combine the bread crumbs, cheese, salt and flavorings
3) Add the potatoes and mix them so that they can flavor
4) Oil the bottom of a pan
5) Arrange the potatoes
6) Sprinkle with a generous and olive oil to taste, some butter
7) Put in oven, preheated to 200 degrees for about 35 minutes making them well-browned

Hirsutism Cure Mint Tea 2010

Potato ravioli with ricotta and chocolate Carnival

still sweet? And then fried? Well yes! Last but not least good, with a parade of desserts that tastes like Carnival. Yes, because tomorrow, here to me, is Carnevalon, the day that closes the festive atmosphere, a continuation, perhaps a little bit contrived, but for years full of shows and entertainment.

These dumplings are a traditional bakery in Palermo (home) crescents are making a treasure box for a cream cheese and chocolate, the cannoli, only missing the candied peel. No one here dares: D (just as we never hear of "arancine baked") but I get the impression that even non-fried would be pleasant. They are also known as the "cassatelle.

Ingredients for 16 dumplings

For the dough: 400 gr flour
00

2 medium eggs 60 grams of lard
The grated rind of 1 lemon
60 g sugar 1 packet of

vanilla 1 cup of liquor (brandy or marsala)

For the filling: 200 gr of ricotta
(Not fresh, but at least two days because it must be dry)

40 grams of sugar to taste chocolate chips

Others:
1 liter of vegetable oil (I use the corn)
Powdered sugar
cinnamon

procedure

For the dough:
1) In a cup or a bowl of robots pour the flour, vanilla, a pinch of salt and lemon rind. Place in the middle eggs, lard and sugar. Begin to knead and then adding the liquor. Whisk until mixture is soft and workable.
2) The special machine or a rolling pin broaden the dough into small pieces, Flour well if it is too sticky. Obtain the average thickness of the strips (do not be thin like ravioli)
3) With the special tool crescent, or simply with a smooth wheel cutter, to obtain the desired shape, by focusing on the filling and closing for good seal edges
4) Fry in hot oil, but not hot because the thickness of the dough makes the interior should be cooked. Remove from oil when the dumplings are golden brown. Drain on absorbent paper
5) Sprinkle with a sieve icing sugar and cinnamon

For the filling:
1) Put the ricotta in a blender with the sugar and whisk for a minute or until to mix well. The ricotta should not be fresh, he must have drained all the serum well and should look firm and rather dry
2) Mix the chocolate chips (heavy) and then fill the ravioli

Czym Jest Materia Dla Chrześcijan?

sesame chicken fingers

The chicken always surprises me for its versatility, these sticks are a nice way to eat it, for an informal dinner or a buffet dinner at a movie or a game will be really good because they are delicious hot or cold. They are cooked to oven, then they are less heavy, the kitchen does not absorb odors of frying and can be prepared well in advance.

Ingredients:
Slices of chicken

Olive oil Salt Flour 00

Sesame
A pinch of paprika
A little pan grated

Procedure:
1) Flour the chicken slices
2) Cut into sticks or long
3) Pass each beat in the olive oil on a plate along with a pinch salt
4) Then go up every stick on a plate in which it was made of sesame seeds, very little bread crumbs and paprika (sweet or spicy). Press down on the chicken so that the compound can adhere well to
5) Place in a preheated oven at 170 degrees for 15 minutes, adding another pinch of salt
6) Serve with a side dish or a sauce to your pleasure (I used ketchup)

Council: an alternative to using so many sesame seeds, which have no sauce could feel a little bitter sticks, you can merge half of breadcrumbs

Why Kind Of Weave Does Ciara Use?

Fusilli with eggplant cream

A first very simple but extremely tasty, especially for someone like me, madly in love aubergines and eat anyway.
I took inspiration from a recipe of the wonderful blog "A Crack in the kitchen "
I used fusilli because I think that, along with penne, is the average size that best blends with creamy sauce as these. The spiral traps eggplant cream without letting it slip. What goodness!

Ingredients:
400 g fusilli
eggplant 1 large round type
50 grams of pine nuts
50 grams of almonds with the skins
1 clove garlic
3 tablespoons grated Parmesan or grana
Parsley
1 / 2 cup white wine
oil, salt, pepper

Procedure:
1) In a pan pour a little oil and saute the whole garlic. Remove
2) Place the eggplants washed, checked and diced
3) Fading out with wine and add a few tablespoons of water, add salt and cover the pan leaving stew the eggplant for 20-25 minutes, until it will be very soft (check occasionally stirring and adding more water if necessary)
4) Put the eggplant in a blender with their sauce, almonds, pine nuts, parsley, grated cheese and a pinch of pepper (or chili) to get a nice thick creamy sauce
5) Cook the fusilli al dente and mix the sauce blasting everything in a pan with a tablespoon of water cooking to make the most creamy pasta

6) Finish with another sprinkling of chopped parsley


And the cream alone could create a velvety warm toast to eat with or turn into a mousse.

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Decorate - L ' art of decorating with sweetness

"A spoonful of sugar ...?" ♪

Do not know about you but I literally off wheels in front of those sweet creations I see on some sites and blogs de cuisine, cakes so perfect that it seems fake, those cupcakes so beautiful as to be almost artificial, decorated cookies, cakes with structures that seem to come from the hands of the best engineers. Not I have never ventured into this world, if not the occasional little thing with the MMF thumb, under the charm of it but feel so far from my abilities. But then later in a site like Decorate and I understand that maybe, just with some tools, some stencil, ink and dye all, perhaps, we can play "Art Attack". : D

They have beautiful things, after I received the package yesterday afternoon, I leafed through the catalog Easter 2011 e. .. I ordered it.

They sent me maps of muffins with a nice drawing of a rabbit and two dark chocolate icing, a lilac and green, I hope to find the inspiration for them best to use, colors are for spring will be fine.

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Magnatum Club - The circle of gourmets

And with great pleasure to collaborate with Magnatum Club , "a site dedicated to lovers of good eating" as they themselves like to be called, they sell special things like fresh truffles, spirits, liqueurs, caviar and a host of special things that would give the food a touch of chic.

I can not wait to try these products I have kindly sent me only the names already inspired many. I hope to do something good,

venison pate with summer truffles

mulberry jam blacks