My Dog Poop Black, Sticky, No Appetite

MELAGUSTOse holidays to you all!

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LICImenu ... unbelievably menu ...

For someone a bit 'dreamy and pazzarella

tenacity and willpower only

magnetizing winding and with a smile

in its originality has enchanted

him, the king of joy, energy and simplicity ...

a menu for a special couple Special

full of stars and magic of the woods ...

...

APPETIZER:

BACI CHAMPIGNON

INGREDIENTS

12 heads mushrooms (small)

grass onion

rosemary

pine nuts 10 gr

Parmesan

robiola 100 gr

cream 75 gr

salt, pepper

PROCEDURE

clean mushrooms and remove the heads from the stalks.

Prepare the filling by mixing cream with robiola, salt, pepper, Parmesan cheese, pine nuts add to the end, all chopped chives and rosemary. Filled with this stuff the mushroom caps 6 Cover with the remaining 6 as were the kisses of checkers.

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STELLINE polenta with bacon and artichokes

Take a packet of ready-made polenta! Make slices 1 cm thick, then with a biscuit cutter do you spend on the grill a few stars to brown them on both sides. Arrange the slices of bacon even mo 'and rose to 1 / 4 of the artichokes. Serve.

You can also prepare a variety of flavors, such as with truffle sauce, black olives and green chopped tomatoes seasoned with olive oil and salt ...

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FIRST COURSE:

Lumaconi BAKED

INGREDIENTS

paste special "slugs"

tomatoes

black olives

fresh mozzarella

Parmesan

butter

garlic

oil

oregano

salt, pepper

PROCEDURE

Cook the snails leaving the tooth. Meanwhile prepare the sauce by frying the garlic in oil, add the olives cut in half, the chopped tomatoes. Add salt, pepper and oregano and cook for 5 minutes. Season the pasta with the sauce, line a baking tray with baking paper and place the dough with a little olive oil sprinkle with mozzarella and Parmesan cheese into small pieces. Bake for 35/40 minutes at 160 ° C.

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SECOND:

PORTFOLIO OF PORK WITH POTATO WET

INGREDIENTS

400 gr potato

2 slices of pork loin

35 g fontina

25 g celery

25 g onion

20 g pancetta slices

garlic, parsley,

butter, salt, pepper

Saute for a couple of minutes the onion and half a clove of garlic in a knob of butter. Remove the garlic and add the chopped celery leaves, then the potatoes, peel into small pieces. Mix, add 300 g of water, salt, and simmer covered for 10 min.per cook another 5 minutes uncovered. Finally add a handful of pepper, a sprig of parsley and half a clove of garlic. Open the book to the slices of meat and beat lightly with a meat mallet, then distribuitevi fontina over the fillets. Reassembles the slices beating the edges with knife to seal lamadel ("portfolios") and cover with the bacon. Lay it down on the bacon in a frying pan, cook for 2 minutes, turn it and cook for another 3 minutes. Serve with potatoes.

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SWEET:

TART with mascarpone and chocolate drops

cinnamon 1 / 2 teaspoon

Chocolate Drops 100 gr

10 grams potato starch

250 gr mascarpone

250 of ricotta

2 egg

1 teaspoon of vanilla extract

200 grams of sugar

400 g pastry

PROCEDURE

To make the tart with mascarpone and chocolate chips for the first thing you must dedicate to the preparation of the pastry that will be the base of your cake.
Meanwhile buttered greaseproof paper and lined with a baking pan with a diameter of 22-24 cm. Route the 3 / 4 of the pastry with a rolling pin and arrange in pan, set aside the remaining pastry you use to seal the final. Begin to prepare the cream that will serve for the filling of the pie. In a bowl, pour the ricotta, egg yolks, sugar, potato starch, vanilla and cinnamon.

mix with a whisk Electric and then add the mascarpone cream, chocolate chips and mix together with a spatula. Then pour the cream into the pan.

Level the cream with a spatula and flatten the edges of pastry. With a cutting wheel, cut strips of dough that will be used to decorate the surface of the tart (about 2 cm wide) and arrange them at regular intervals on the surface of the tart. to form the diamond cross. Bake the tart with mascarpone and chocolate chips in 180 degrees for 40-50 minutes. Once baked, sprinkle the tart with icing sugar.

bon appetit!

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IN SEARCH OF THE RIGHT GIFT ..

You are in panic for a Christmas gift to go to the loved one or your closest friend?

I give you a hint ... a nice dinner by candlelight to give him or her ...!!!!

Write to me, Show me your tastes, your preferences, your experience level (low, low, high, professional) and I will send you a nice custom menus from appetizers to desserts to amaze with simplicity originality and the person most dear to you. I'll give you tips on the equipment and decoration of the table ... it ... ... you'll see that Apple is not taking! ;-)

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LENTIL the food combining TWO WORLDS

Originating from Mesopotamia and Southwest Asia, lentils can be considered the food plant older. Studies of fossils show the presence since 7000 BC and more recent (5500 and 2500 BC) in Egypt and Turkey.

E 'a plant that resists drought. Always considered a tasty and nutritious food in the Middle Ages lentils replace the meat in the canteen of the poorest.

In the West the custom of eating them on New Year comes in the shape of some varieties of lentils that reminds of the coins, hence the custom of preparing for the dinner on 31 December and offer them as a wish for prosperity and luck.

I found a recipe for you alternative to traditional New Year and a lentil from Egypt ... try and eat a lot of lentils!

lentil soup


Ingredients for 4 people


300 g lentils

1 onion 1 stalk celery 1
can of peeled or increased from 1 / 2 LITER
extra virgin olive oil salt

bread






PROCEDURE

V ersare in a pot the oil, onion, celery, fry. Add the tomatoes, salt and water in quantities sufficient to cook the lentils.

cooked, the soup is poured into a large bowl if you have previously ordered stale bread cut into cubes.

KUSHARI (Egyptian dish)

INGREDIENTS

1 cup brown lentils 1 cup rice, 1 cup of pasta (ditaloni), 2 large onions, chopped 2 tablespoons olive oil 2 cups tomato sauce, hot pepper (optional), salt

PREPARATION

Cook the lentils in boiling salted water until they are tender. Drain. Cook rice in boiling salted water and drain. Cook macaroni, preferably the ditaloni, drain, rinse and drain again. Put lentils, rice and pasta in a pot. Fry the onions in oil until they are quite golden, then remove them and put them on a sheet of absorbent paper and pour the oil into lentil mixture. Put the pot on the stove and cook for 7 / 10 minutes, stirring often to prevent the mixture sticking. Sprinkle each serving with tomato sauce and fried onions. Sprinkle with pepper if desired.

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Snow calls the whole chocolate .. BEER!

And here I am again here after a long pause, if you want to call it writer's block ... in fact my strong curiosity and burning desire for knowledge have distracted me and pushed me to follow the small crumbs sown by others along my path ... I gave a peek, but now I am back from ladles, pans and stoves to honor yet Once one of the most exciting things in our life ... good food.

When I woke up I removed the blanket soft and warm Latvian plunge into the soft, cold snow outside the window .. and so I thought that there is no better way to warm up to a good recipe for chocolate ...

CHOCOLATE CAKE (type Sacher)

ingredients:

250 grams of butter

250 g icing sugar 5 eggs

80 grams of cocoa

250 grams of dark chocolate

1 bag of almonds

1 packet of nuts

apricot jam

Procedure:

Leave the butter at room temperature to soften it. With the mount sabttitore well with sugar, add the melted chocolate cool, cocoa and egg yolks one at a time, stirring constantly. Add the almonds and hazelnuts. Fit whites with a pinch of salt until stiff and add to sauce. Bake at 160 ° C for 30-40 minutes.

As a lover of dark beers I propose an interesting pairing with the chocolate cake.

R ay Daniels, spokesman says Brewer Associations AlCu types of beer that may well accompany dessert by replacing coffee in style.

An example is the British Porter and Stout that are produced using dark roasted barley and roasted malts that provide highly intense flavor similar to roasted coffee, which combine well with almost any chocolate.

And there are those who delight in homemade beer as Sebastian and his friends ... the news comes to us directly from the German capital ... the purpose of this group of students in Berlin is to use local ingredients and resources and then make a profit such as to enable further investment and support school projects and sports activities to improve the quality of life of their "Kiez" (neighborhood) . Hence the name "Quartiermeister"

Source: La Repubblica XL 2010/gen December 2011