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Alternative ...

alternative ... because this is one of those recipes accessible by putting together various ideas taken from here and there. I do not know you but in my part of yesterday was a really bad day ... rain rain rain ... and he even tried to snow o_0

So all day at home, but at least I rested (there was really needed after a rather tiring week) and I enjoyed my Magò ... we just enjoy playing all day ^ ____^

grigissima Day, so why not make the least colorful and fragrant lunch? As a lover of spices often prepare the chicken curry, but yesterday I got to experiment a bit 'and make a chicken curry a little different. With a trip to Zanzibar's little brother, I found myself the owner of many fine superprofumati packets of spices ... wonderful ginger, turmeric, cumin, coriander, cardamom, cinnamon, garam masala and so on and so forth ^____^

and what better chicken curry spices to taste these wonderful? This time I decided on an alternative version ... I wanted to combine the intense flavor of the spices and the sweet taste of the exotic dates.

Chicken curry with dates and raisins
Ingredients (2 persons)
250g chicken breast cut into chunks 150g

plain yogurt 1 teaspoon ground coriander 1 teaspoon
abundant
curry 1 teaspoon finely chopped ginger 2 medium onions

1 / 2 cup vegetable broth
grapes sultana

dates 2 tablespoons blanched almonds and extra virgin olive oil cut with a knife

basmati rice

procedure

Let marinate the chicken in yogurt with spices. Heat the oil in a pan and add the chicken pieces and cook just long enough to dorarli on both sides, then remove to a plate.

Peel and finely chop the onions and cook in same pan until they are softened and lightly browned. You can then add the chicken, spices and yogurt (for stirring the sauce), broth, raisins, dates and half of almonds. Cover and cook on low heat for 20 minutes, or until chicken meat will seem cooked. Serve on a platter with rice cooked in salted water with almonds and kept aside.

enter the contest with this recipe Fruit Pot that Ramona organized in collaboration with Emile Henry . Never win .... but the rewards are so beautiful that I could not try it;)

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And after the coffee chocolate ... Chocolate

And here we are Friday ... now we we are just missing the weekend. After the report of course Nanni's , I thought I'd finish the week on a sweet note ... and as if with chocolate?

Siiiii chocolate but also more ... chocolate combined with the coffee ... let's face it, they're really good together. Accomplices a nice pot of coffee jam given to me by the sweet and bubbly Calimera and a great desire to a slice of cake soft soft, I embarked on this new creation.

For the base I was inspired by a recipe for muffins at the cafe that I found here to which I have made some minor changes because I wanted to make a cake filled and muffins. You'll get a sweet little cake, a lot of chocolate and coffee for ... true coffee lovers. If avat desserts very sweet I suggest you increase the amount of sugar a little.

coffee & cake ciocolate
Ingredients (mold 23)

flour 250g butter 100g plain yogurt 1
(but also the coffee)
1 / 2 cup milk 2 medium eggs

180g sugar cane

2 tablespoons unsweetened cocoa powder 1 / 2 tablespoon baking powder 2 tablespoons

strong coffee 1 tablespoon instant coffee 50g dark chocolate flakes

jam coffee

For the procedure I have adopted, however, the "muffin method". Sift flour, salt, baking powder and cocoa into a bowl. In another bowl mix the butter with the brown sugar, then add the egg, milk, coffee, coffee powder and chocolate chips finely chopped. Add the liquid mixture to the flour and mix the dough without working too. Put in a buttered and floured mold and bake for about 45 minutes at 170.

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for ever!

... after a course with Nanni also rare examples of the species not chocolate lovers can not say that chocolate for ever ... you was already understood by its Featured that he chocolate it's in the blood, it speaks, and pamper the plasma at will ... but I assure you see him live is a unique experience. In fact, Sunday was a unique day, the kind where you find yourself in the evening dead tired but with the scent of chocolate that still surrounds you ... in the hands, clothes, hair ... and even with the sound of many laughs that you have without even the ears ^ __ ^

The course begins with a theoretical part in which our maitre chocolatier-explains the history of chocolate and all the key steps in the production. We then move on to the description of the ingredients that are / NOT must be present and how to read and interpret labels. At this point you are already literally conquered by him, hang on his every word ... and now comes the taste test. But do not expect to sample different kinds of chocolate ... nooooo ... Pappy does more, it teaches you that tasting is an exercise that involves all the senses, teaches you how to taste chocolate and what are parameters to evaluate the quality of chocolate. It starts with tablets from the supermarket and then switch to taste of Cru and Grand Cru- of Felchlin ... them and you realize that you are very ignorant and have never really known what his majesty chocolate . And on the second lap you are literally conquered by those little squares of chocolate specially tempered by the holy hands of Nanni ^ __ ^

After the lunch break to go to practice ... and the show begins. Part of him, the master, and while explaining the steps to temper the chocolate in a jiffy you smodella under the nose of the magnificent Boers. Here are the photos, but you have to see him live ... it's almost a mystical experience!

Then it's up to you to engage yourself in big trouble ... but with Nanni alongside them feel confident to succeed without doing too much damage. It starts with the melt the chocolate in the micro ... it seems easy ... because there you have it ... but I NO. I get distracted two seconds and I did the disaster and already o_0

azz I think the only one not able to smodellare pralines : ((

- Nanni hear what you say is the temperature that the Chocolate should never be crossed if you do not ruin it?

- about 50 degrees.

- mmm ... and if you go a bit 'over what? Here marks 65 = __ =

- from not kidding you ... put the thermometer in Fahrenheit

- eccoooooo no ... to tell the truth are precisely C (and here I saw him falter ... but only for a second ^_^). I have to throw everything you say?

- no mixes strong mdo to fall ... and NOT stop until it reaches 50 !

and I stir it, stir it, stir it ... and when I reach 50 I'm missing an arm Silvester Stallone.

Then you need the filling phase of the praline. And here too, guys do not tell you the goodness of those ... ganache with coconut, rum (not an all .... the Matusalem rum ), the coffee, Bayles, Gran Marnier and chocolate cream. And while Nanni is committed to giving advice on how to use the pastry bag (but it is male or female ?!??), a mouse trying to get out all the ganache to Bayles.

And so again to close the tempering chocolate pralines ... and eventually tired but happy we are in front of so many beautiful shiny toy soldiers all lined up. I know you are anxious to know ... Siiiii also overcooked my chocolates came out meekly from the molds ^____^

And now you think you have done ... but no, you go to truffles, and finally to the decorations. It 'been a long day, long but very rewarding, the kind you never forget. I'm not even tell you the comments of those who have tasted these chocolates ... so you already understand.

And here are the protagonists of history, beautiful lined up as a football team ^ _ ^

Players from left: Roberti, Adriana, Simon, Helen, Ida and Frank (Ooooo she, our sweet and very nice Acquolina ). Afterwards myself and Nanni, although posing plastic came running to not lose the self-timer ;-)

Finally I wanted to point out the initiative Princess of to raise money for the small Asia . He created a page on FB and is planning to hold a market in which to sell creations made by our / your holy hands, or maybe do an auction on the Internet. For all the info you can contact directly or Princesse Simona (SISSIS her own .... that's fucking -blog!).

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Risotto with smoked ham, goat cheese and chestnut honey

Happy Monday to all. Will have a great weekend? I really enjoyed it ... yesterday I spent a beautiful Sunday to spread chocolate everywhere ... in the end I was covered in chocolate from head to toe! now you'll see that I was the course of the mythical chocolate Nanni held here in Bologna too ... I had fun and learned a lot. And I combined some good ;-)

but do not worry, next post I will tell you everything.

But now we come to today's recipe. I confess that I have never been a great lover of honey, I've always found it too sweet for my taste. Then the friends they made me taste of chestnut honey paired with cheese and I found it very good! but in fact it is almost bitter sweet .... After this discovery I launched, I tried pairing ham and goat cheese with chestnut honey in these sandwiches, and now I have given to the risotto ^___^

risotto prosciutto, goat cheese and chestnut honey
Ingredients (for 2) 150g

rice 1 shallot broth


chestnut honey ham
white wine

Fry the chopped shallots until golden, add the rice and let it roast until it becomes translucent. Pour the white wine and when it is evaporated, add the hot stock a little at a time. Chop the ham into strips and brown for a few minutes in a pan without adding fat so that it becomes crispy. Tenetene aside a little for garnish and add the rice to rest just before the end of cooking. When cooked, add the goat cheese and honey, stir and let stand covered for a few minutes.

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lot 4 pieces
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12:18
one o'clock can also be made in other colors

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If any of something what you saw you are interested please contact me here

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work in progress and recent efforts

These days I finished a hat and a matching scarf here are the pictures:

These however I still have work in progress:

This is a scarf that is being built with the system of how to do knitting with dita.ecco

HERE

The following is a multicolored scarf

the next phase of work!!

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But what ...

And here we are officially at the weekend ... I could not wait to arrive on Friday. After a pretty busy week I'm planning a very exciting Sunday ... I'm curious to see how it turns out ^ __ ^
not worry, I'll tell you all Monday!

Meanwhile I leave you with this sweet recipe, part of my warped mind ;-)

was a bit '... I thought that after having had the privilege to taste this liquor of our sweet moderation (I'm doing the modest ... in fact I've made out of a bottle and turns the whole ^__^) but little visit to this fair where I could get me a good quantity of the desired good, I decided to launch ... I was very curious you feel like a cream would come to the licorice.

But you know? It is said liquorice or licorice? I've always said when I wrote the post but licorice the spell- Word has not done anything but change all the times in licorice!

I decided to proceed like a normal cream but I melted licorice in the warm milk. You get a fabulous cream and the intense flavor ... if you love licorice as the undersigned counsel you really try, you will not be disappointed.

I used still to fill a cake but I also tried version pudding lightened with whipped cream ... good in both cases. For the cake I opted for a neutral so that the cream was the highlight of the cake ... so you can use your recipe for confidence.

cake licorice
Ingredients (for a mold 23)
liquorice cream 300g milk


1 egg 2 tablespoons flour 3 tablespoons sugar

15g pure licorice
Base

250g flour 180g sugar 2 eggs

100g butter, softened 1

plain yogurt 1 teaspoon baking powder Pinch of salt

lemon bio

Prepare the cake first. Whip butter with sugar until you have a beautiful soft cream. Add the eggs one at a time and do not add the next until the previous has not been well incorporated. Then add a little 'time to the flour, yogurt, salt and lemon zest. Finally, add the baking powder and bake at 170 for about 45 minutes.

While the cake cools, prepare the cream. First mix the flour with sugar, then add the egg and stir quickly with a wooden spoon, mix well until a smooth creamy sauce smooth. Heat the milk and dissolve the licorice. Then pour the milk a little at a time of flour in the cream, sugar and eggs and mix well so that no lumps are formed. Then cook over medium / low. When you see the cream begins to thicken turn down the heat slightly and stir more energic. If you see that begin to form lumps just remove the pan immediately from heat, stir quite quickly and when you see that the cream comes back nice and smooth you're done ... you can put on the fire. Boil for 2 minutes. You can also cook directly in the micro, so it makes even less effort.

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Surprise!

double surprise today ... post on Wednesday and new look to your blog. How about, do you like? Ok not quite perfect and there are still some little things that I want to put in place ... and I must admit it was a real big job ... at least for a "novice" like me o_0

Luckily there is a holy google which rely on ... you can find just about anything! and fortunately there are the friends that I could break the boxes up to capacity ... it's all about your treasure, without your help and support and without your advice I'd given up art ^___^

now I realize that the recipe today is a bit 'out of time ... is that the redesign of the blog has absorbed much of my free time ... but I did not want to miss the collection Hart-to-Hart of EliFla ... I made it though the wire ;-)

The pears cooked in red wine are more or less a classic, I followed found the recipe here and combined with a creamy yogurt dessert and voila ... easy to make but extremely elegant and refined, light, delicate and fragrant.

Pears in red wine with spicy yogurt cream
Ingredient

Kaiser pears red wine
sugar cane bio
lemon (zest and juice)

cinnamon star anise

chestnut honey greek yogurt

Peel pears, cut into quarters, drizzle of lemon and place in a tall narrow pot. United half water and half red wine and cover the pears. Combined with a tablespoon of brown sugar, zest lemon, a cinnamon stick and bay leaf. Cover and cook until the pears will be tender but still firm (about 20 minutes). For the cream mix well with the chestnut honey greek yogurt until creamy smooth. Decorate with sliced \u200b\u200balmonds or maybe a nice chocolate icing.

take this opportunity to signal the start of Caris in support of ' Saint Lucia Hospital in Rome, a specialized psycho-motor rehabilitation of children who now faces an uncertain future due to lack of funds. I recommend you read here and send as many recipes!

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IF NOT NOW WHEN A VERONA, I WAS THERE!

Well yes, I was there!
E 'was a beautiful day
of unity of purpose, desire for redemption
of collective awakening! Soon I will post also

the video of the event. Let's keep clinging to this

balloon that is our dream, our hope. We

"under pressure" this brave COMMITTEE February 13

follow the blog or write to www.senonoraquandodonneverona.blogspot.com
senonoraquandodonneverona@gmail.com

why do not you lower the focus on real equality of rights between
men and women, all representations in social, political, cultural and institutional.
We are here and we have shown
with organization, competence and with a smile in a joyous feast.
One word, everyone, thanks!

Silvia

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spending ... vs women. men

Spending women

The woman already knows before entering the supermarket what she needs, then make their way amid buying the shelves you need. Attracted by some news department fruit and vegetables or even flour and soft to the department to be overcome by curiosity and also buys something unexpected. If you ask how it intends to use these unexpected expenses certainly has some ideas in my head.

Spending Men

Man ( not foodblogger ^ _ ^) moves the shelves disoriented trying desperately to find things that's better half has left written on the sheet attached to the refrigerator. It is desperately looking around here and the leaves ... and so ensnared by almost everything he sees ... especially departments biscuits / sweets, beer / wine or potato chips / snacks offer a lot of temptations. It is left to be ensnared colorful confections without realizing what they are buying and usually has no idea how to use and whether the things he bought.

Returning

- Sorry love but you had some ideas on how to use of rye bread that you bought?

- truth be told no ... I've seen and I was intrigued.

- you say I could use it for ...

- mmmmm not let it be you will see that I will find a better way to use it

- a better way?!? Okay well how do you think

Days after

- Sorry love but the rye bread? There is no need to use it?

- mmmm ... boh ... but what are we doing?

- how do we do?!? You've bought yourself! Oh well you'll see that I find a way to get it out ^___^

- good love these sandwiches are delicious!

... and so your he who can not go shopping, but you know very well there once again captured the hearts. And if his better half is a foodblogger goes even further and dare ...

- you know the intense flavor of rye bread goes well with the creaminess of goat cheese and the sweetness of dried fruit? And the chestnut honey with its own bitter taste that little bit extra!

... and at this point you feel you love him more than anything else in the world ... but a corner of your brain shivers and tells you to remain vigilant ... you have to block it before it is too out the last three canapés before the photograph you ^___^

Bites goat cheese, dried fruit and chestnut honey
pumpernickel bread
goat

dates, raisins, dried apricots chopped almonds

chestnut honey

Soak the raisins with a little 'rum, then drain and dry well. Finely chop the dates, apricots and raisins. Combine goat cheese, chopped fruit and almonds. Put in a pastry bag and distribute the mixture over the squares of rye bread (I joined a little bit of yogurt to make the mixture creamy). Sprinkle with chopped almonds and spread over a layer of chestnut honey.

Good Valentine's Day to all, to those who celebrate and those who do not celebrate, for singles, couples and loves history just bloomed .... and good week. Today I will be committed to the thesis of my tion, then you again tomorrow ... SISSIS you got it, my uncle graduated today ... its third degree ;-)

With this simple recipe for the collection Finger food of Saretta .

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Under the dress ... broccoli!

I do not know about you but my house is unlikely that the oven is switched on during the week ... baking takes time and coming home late at night for dinner usually prepare something quick so you do not have to wait half an hour before getting something to eat. The oven is turned on after dinner than if I hand the desire to prepare me a cake for breakfast the next day ... but in this case, the hunger has been appeased, and I can not afford to allow time for cooking.

So usually I turn the oven to prepare something for lunch or dinner only on weekends ... well ... all I will say that I have prepared meals for this casserole for Sunday lunch ... did you expect complicated reasoning right? But no ^___^

Personally I love the vegetables to the madness, I eat all kinds and in industrial quantities and at home there is not need to disguise it to be eaten ... we are worse than rabbits!! but every now and make it more appetizing and tasty ... not bad and maybe even your children will turn up their noses to the idea of \u200b\u200bnot having to eat cabbage

;-) The recipe is very simple but very tasty way to eat hot you can enjoy the contrast between the creaminess of the sauce and the crunchiness of the past ham in a pan and browning of the crust. Do not give the precise quantities of ingredients, trust the test sample.

broccoli and ham gratin

Ingredients

broccoli sauce (2 tablespoons of flour 300g of butter milk nutmeg salt)

ham Parmesan

chili

procedure

Boil in salted water the tops of the broccoli for about 8 / 10 minutes (must be cooked but still crunchy). Prepare the sauce ... you can follow your recipe for confidence, I personally melt a knob of butter, then put the flour into cold milk and toast. Cook until you see that it is well thickened. Cut the ham into small pieces and brown in a frying pan without adding oil. Butter the baking dish, cover with a layer of bread crumbs and spread over a bit 'of white sauce. Arrange the broccoli, seasoned with a pinch of pepper and cover with the sauce ... abound to fill all the pasta ;-) Sprinkle with ham and a good sprinkling of grated Parmesan cheese and baked in the oven at 180 for the grill about 15 minutes until a nice crust has formed.

With this recipe I participate in the contest Imma in collaboration with Le Creuset Cocotte Everything

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If not now when in Verona

Verona Even women are mobilized.

For those who can not 'go to Milan or Venice

there is an appointment in Bra

15 hours Sunday, February 13.

http://www.senonoraquandodonneverona.blogspot.com/

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Bocconotti to sour

Good day guys how was your weekend? my fine ^ __ ^

Saturday I spent just a beautiful day with two dear friends ... we spent all day wandering through bologna around shops to buy Caccavelli of all types and invoices and browse the latest Arrivals in the library. We have done so take the hand that we even forget to eat ;-)

After two savory recipes now return to my beloved sweet. Today's recipe is not my bag of flour, also because they are not bocconotti a typical cake of my parties. But it was a month that I mix for the head when I saw them on the blog of Marifra here. I was too curious to feel the taste of those delicious and finally last week I found time to prepare .... but obviously not all donuts are just round with a hole 0_o
and in fact when I went to prepare the stuffing I prudent not to have the grape jam ... I then had to make a variation on the theme .... because I still had some remnants of pandoro hidden in the pantry that I used as stuffing cherry cookies that are here.

teramane I do not want the doc for this change, the next time I'll try the original version ... but I assure you that even so they were pretty good, and I want that cherry-dependent I found them delicious ^ _ ^

Bocconotti to sour

Ingredients 300g flour 00
120g sugar 2 eggs


oil 60g grated rind of one lemon bio
1 teaspoon baking powder a pinch of salt


make bechamel
scrap of black cherry jam pandoro

a spoonful of unsweetened cocoa
1cucchiaio
end of hazelnuts a bit 'of Strega liqueur Method

Prepare the pastry on a pastry working with a fork, the eggs and sugar in the center of the fountain of flour and yeast. Combine oil, organic lemon zest, salt. Form a ball and let rest in refrigerator for at least an hour.

Meanwhile prepare the stuffing crumbling pandoro well and mixed with jam, cocoa and finely chopped hazelnuts and a few tablespoons of liqueur (not to become too soft or liquid).

Take the pastry, roll out with rolling pin and coat the molds (I used a muffin pan). Spread the filling into prepared in advance and cover the bocconotti with other shortbread and sprinkle with granulated sugar. Bake in preheated oven heat at 180 degrees for about 20-25 minutes.