savory strudel with ex-classical light I confess: it is a copy of a copy.
My friend's sister-Leti has a passion for Treviso, and look for inspiration for cooking, even in the ideas left on the back of packages of pasta ready (seeee.. There those who generally look with pride snobbery before you throw all divided into 2-3 bins).
So I eat dinner with her 'I'm strudel ("sorry dear, a small surplus ...") e.. Do it again soon! then I'll step too!
Oh yeah, I have not said what's inside! chicory and chicken , typical foods of those who want to stay light before being fattened with pasta and cream.
'nuff said and take:
puff pastry - 1 pack
chicory or - 1 head
chicken breast - 3 hg
1 shallot or scallion
toma - 50 g
cream Fresh - 200 m
with a little 'to ...
oil, salt, pepper, rosemary and white wine
premise that chicken should be shredded radicchio and purposes. fry the shallots or chopped onion with a tablespoon of olive oil, add the radicchio and cook 5 minutes. Put the chicken in the pan too, vanished with the wine up the heat for a few minutes. Enriched with salt, pepper, rosemary, then pour the cream, lower the heat, cover and cook for 20 min. about. (Turn the oven to 200 °) First off, check that the preparation is not too wet, if you do a dry pan uncovered. (In fact I put 200 ml of cream for a whole little box is so much liquid). Now unroll the dough, place the center pieces of toma (or other flavorful cheese to your taste), fill with cooked mixture, roll and bake at 200 degrees for 20 min. strudel can also recline to form the dough into an oblong baking dish: the fill and close it up without fear that the filling will escape! Or maybe if you have guests, since the aesthetics of the dish is small (sorry the photo), do a half circle so you can then roll served with fresh vegetables in the center. last important note: if was prepared the day before this dish does not lose anything! Be careful to only serve it warm or hot.
Baton between cooks Here we are.
While I'm lying again, again in the grip of this macumba flu, with fever, nausea and in fact as far removed as it can imagine a cooking blog, here comes my support to our dear friend Cate.
what up to now, alas, lacks the most modern means of technology, merely passing the recipes under the table, now we can finally express all his (vastly better than me - note only the photos ..) creativity.
cook Cate Welcome!
And, among other things, this is the best chocolate recipe that anyone I've ever spent.
At other friends I say: let down!
The Social-food-blog has officially begun.
We turn this blog into a project to more .. ladles !
Chocolate Cake Grandma's Bread and others 
wanted chocolate?
This is a real chocolate cake: soft, low dietary and easy to do!
Given the proportion of very basic ingredients, you can multiply or divide as needed. The recipe here calls this a tin of 26 cm, but also smaller, so the cake will be even higher and inviting ..
The appearance of the cake is brown uniform (but you can sprinkle with powdered sugar if you like!) so I decided not to wait to do it and leave you a picture of the ingredients, which are ...
chocolate (fondente!) 150 g flour
15th
g sugar 150 g butter 150 g
package yeast 3 eggs 1 cup milk 1 small
butter and chocolate are melted together, making them blend in a water bath.
Mix egg yolks and sugar vigorously, add the flour and the chocolate butter.
Last, stir in the yeast dissolved in milk and egg whites.
And now .. oven! A 140-150 ° for at least 45 minutes.
cake swells much, be careful that you do not split too much on the surface, cover it if anything for the kitchen with baking paper (the details depend on your oven ..).
So you have a very good cake but you can use the batter for muffins, or cut the cake (it's soft but firm) and fill with orange marmalade, o. ..
well, and above all, eat it anyway!
vitamins! Ahi ahi ahi
flu has struck again ...
we offer two simple recipes and natural (obviously made a few days ago because tonight I am feverish).
And here are two recipes above all very challenging since you have done it again: the bread machine!
After you stopped going to the bakery, now I have also stopped buying any of rusks.
And I stopped stealing mom's jams (those thank goodness I never buy due - with all due respect to Hero, Zuegg and friends).
Panbrioche and orange marmalade!
Panbrioche (MDP) Ingredients for 1 kg of bread
260 ml of milk
2 eggs 180 g butter, melted
600 grams of flour 00
1 ½ teaspoon of salt
80 grams of sugar
two and a half teaspoons of yeast powder
Place all ingredients in bread machine in the order given.
Program: sweet
Browning: clear
Time: about 3 hours and 1 / 2 (depending on the machine used)
orange marmalade
(suggested by Adriana here Padrós)
Juice of 3 oranges
Grated rind of 2 oranges
240 gr.
sugar 1 tablespoon water
Place all ingredients in bread machine and select the program jams (approximately 1 hour).
Here the only problem is the density of the jam.
To get the right consistency, you must:
- use sugar for jams / pectin (but it will be that I grew in pots of jam on the fire for hours, have not yet figured out how to dosa)
- cook the jam until it thickens (it takes with the camera at least three rounds of the program jams!)
So this jam is really very good but I have not yet figured out how to get the right consistency.
For the moment, given that plus when hot liquid is much better, I could make a much liquid and a .. marble.
If anyone has suggestions (such as the amount of pectin needed for this recipe - I could convert me) come forward!
Damn ...
here is a time to cook food but for some reason (actually my stomach, because it knows and also that of friends) to go directly to the end plates from the stove to the stomach without going through the street - or rather, from the blog.
These noodles are no exception: they were miraculously intercepted and immortalized and then here they are.
Quick, easy, light .. and original.
I've caught by those great volumes of food came out a few years ago with the Courier and I have already made several times.
noodles with lemon
Ingredients for 4 servings: 350 g egg noodles
2 lemons, preferably not treated
1 shallot
30 g butter 150 g cream
1 / 2 cup white wine
2 tablespoons poppy seeds Salt
Wash the two lemons and grate the peel.
Squeeze the juice of one lemon, peel the cloves in vivo of the second lemon and cut the flesh into small pieces. Click
dry shallots in butter for several minutes. Sprinkle with white wine and let evaporate quickly up the heat.
Add the pulp and lemon juice and cook for another 4-5 minutes.
Then add 100 grams of cream by taking the rest for later.
cook for 5 minutes and adjust salt.
Cook the noodles in water salt and drain (but not excessively so that after remain too dry).
Season with lemon juice and place in a bowl or more cocottine portion.
Add the remaining cream, sprinkle with grated lemon peel and poppy seeds. Go
in preheated oven for 10 minutes and serve.
Chocolate! About 
Now that I think I realize that this blog is not enough chocolate ..
So for those who are my tastes should dripping chocolate on all sides.
But - as good? - For the moment I stood on a layer of chocolate normality.
With this remedied right away.
First, because those of today are not chocolate chip cookies, but chocolate biscuits .
Second, because I went back to an old obsession / passion. To redo the recipes brussels sprouts .
Here then my chocolaty cookies.
taste good.
soft consistency (only just a bit 'crunchy outside would have been more perfect)
Cookies Chocolate
Ingredients:
175g of flour
175g of dark chocolate
150 g sugar 55 g butter
2 eggs teaspoon baking powder
1 teaspoon of vanilla extract
1 / 2 teaspoon salt
60 gr icing sugar
Melt in a water bath butter with chocolate.
Beat eggs and sugar in a bowl with a whisk for a couple of minutes.
Then add the melted chocolate with the butter, vanilla, baking powder, salt and flour.
Stir well to obtain a homogeneous mixture.
Let stand in refrigerator for at least a couple of hours.
Form the mixture into balls about 3 cm in diameter.
Put powdered sugar in a bowl and pass the balls in powdered sugar before placing on a baking sheet covered with parchment paper. Crushing
then the balls with a glass to form a circle around the top 1 / 2 inch.
Oven: 180 °
Time: 15 minutes
cookies to cool before removing from the pan (they will still soft when they are baked).
Sprinkle with powdered sugar.
digests them and who does not ..,. Bread 
course, speaking of peppers and just as obviously I belong to the first category:)
the series .. the other night that was the gym after dinner, then around 22.
Just to figure ...
However, intolerance aside, when I have passed this recipe really easy it took me very little to put into practice.
Too bad it's a little 'hard to find guests from the stomach "good" in taking action. But for fans of the genre I assure you that it is simple e.. delicious!
Pasta with pepper cream
Ingredients for 4-5 people
2 peppers parsley oil
salt 2 tablespoons cream
grain
Wash, clean and slice the peppers .
brown in a pan with a little oil and cook until they are soft.
If necessary, during cooking add hot water to prevent sticking.
When the peppers are cooked, add 2 teaspoons of salt. Go
all with the Minipimer or food mill to reduce the mixture to a smooth cream.
Add two tablespoons of cream.
Cook pasta, drain and season with pepper cream.
Garnish with parsley and parmesan.
therapy 
Yes, my new addiction, a few weeks now, is this ...
water, flour and yeast (e. .. Well, let's face it, even some small additional ingredients to suit your throat).
Obviously everything that has not happened by chance and, above all, without some intervention by the technology.
All started a couple of months ago, and at Christmas to be exact, when he made his entrance into the house her: bread machine!
Since then we say that it was all an experiment:
obviously the bread (and it was instantly decided that he would never set foot in a bakery) but also cakes (still being improved), pizza and - who would have thought - jam!
say that because his posts on this blog are a bit diminished. I was beyond the kitchen to experiment, so to speak.
However, after these first experiments, I can already post my favorite recipe. That
that will decide the end of professional bakers, as far as I'm concerned.
Here the place with a small twist: olives.
olive bread (MDP)
Ingredients 750 gr:
280 g of water at 45/50 ° C
2 tablespoons sugar
2 tablespoons extra-virgin olive oil 2 teaspoons salt
500 g flour 00
2 packets of dry yeast powder
Program: rapid (and is one of the advantages of this recipe)
Crust: Dark
Ovis Molis 
I have not yet removed from the pan and already I was fascinated.
I had only a vague memory of a semi-indigestion based on these delicious cookies to remember which one, curious, detail: it was made with boiled eggs.
And then, of course, that was very good.
Wandering for the net in search of recipes - if proven - of biscuits, tonight I came across this recipe site Gennarino who happens to own was based on hard-boiled egg yolks.
Anyway do not I have removed the dish that already I was in love again.
They're great, a soft texture that literally melts in your mouth.
It remains only the question of the origin of this funny name ...
Ingredients 150 gr.
100 grams of flour.
50 grams of butter. sugar 3 egg yolks
firm rind of half a lemon a pinch of salt
jam to taste (I used strawberry)
Mix ingredients as for the pastry.
If you want to speed things up, you can also put the ingredients in a food processor and work few minutes until a homogeneous ball.
Make the dough rest in refrigerator for about 30 minutes.
Prepare many small balls, press them lightly and make a dimple in the center by pressing lightly with a finger.
Place on a baking tray lined with baking paper and fill the pits with a touch of jam.
Bake about ten minutes at 180 degrees.
Remove from oven when they begin to color even if they are still soft.
Allow to cool (if you can:)
Melting-chicken Why do not you think I do not like the cultural influences (which, indeed, my kitchen is a melting pot of ingredients, flavors and recipes recovered a bit 'everywhere) here is a recipe that can be described as ethnic, and more specifically of Arab origin.
Perhaps the aspect does not make them justice, but I assure you that the taste is delicious. course to avoid if you do not like the taste slightly (though not overly) sweet and sour.
Chicken Thighs with caramelized pears
Serves 2:
2 chicken thighs 1 onion
1 pear
1 tablespoon butter
cinnamon (the tip of a teaspoon)
coriander powder (half teaspoon)
grated ginger (1 teaspoon)
2 tablespoons honey salt
and white pepper
Peel and cut onion.
Sauté in a saucepan with 2-3 tablespoons of oil until lightly brown it.
Add chicken and brown slightly.
Add to the casserole cinnamon, coriander, ginger, salt and pepper.
Pour half a glass of water and cover the pan.
Bake for 30-40 minutes on low heat.
Peel the pears, remove core and cut into 5-6 large cloves.
Melt the butter in a pan, add honey and pears.
Cook, stirring occasionally, so that the pears are completely covered with honey.
qiundi Add caramelized pears to the pot of chicken and cook 5 mint.
Serve.
Back to basic After being bathed in culture in the kitchen chemistry dell'inglesissimo Marks & Spencer (which let's face it, you do so the sofisticanti but you never returns back without a pack of Shortbread fingers ...) for lunch on the return I opted for a simple recipe and, above all, natural.
If you are one of those that "there is always some spice in the house", the recipe does not even need to go down to the grocery
Fusilli with five herbs
Ingredients for 4:
380 g fusilli
10 mint leaves
1 bunch parsley 1 bunch basil
8 sprigs thyme 6 sprigs
marjoram 1 clove garlic
100 g unsalted pistachio nuts (pine nuts are fine but, as an alternative)
40 grams of grated parmesan
4-5 tablespoons extra virgin olive oil salt
pepper Place in a mortar (or in the mixer, if like me you are always rushed) all the aromatic herbs, well washed, with a clove of garlic, shelled pistachios and a pinch of salt and pepper.
if you were using a mortar, add the oil line while continuing to work to crush the ingredients and chop them (as to make the pesto alla Genovese).
Using the mixer, you can instead put the oil from the start and grind the ingredients.
When the sauce is smooth and homogeneous, add the breadcrumbs and mix thoroughly.
When the fusilli is cooked, drain and toss with the sauce.
Chili prawn bucatini 
Ok I admit it, post and even a bit banal 'provincialotto ...
abroad but when I run into this kind of shelves, with dishes with names unlikely (tomato, provolone & mozzarella .. that plate will this ?!?!?!) I feel bad ...
And I wonder ..
but if a low cost airline can take me to London with only 30 € (and, ok, 7 hours late of schedule, but the cost of low cost, as they say ) ...
because no one has ever managed to get there to do some small basic rule of good food that the English are so fond of?
type NO, pasta with ketchup and chili is NOT typical Italian pizza bolognese here we do not eat anybody, when the pasta is cooked drain it typically and do not allow to meditate in the pot for another 3 hours
ok, I told you. Post anything for young, open minded, cool
Chili prawn bucatini but no ... I can do ...
photography, photograph, photography .. As will be understood, are at the stage of the eye (and also in food) wants its share. "
is then to further lower my self in this photographic gloomy day I went to the discovery of some 'masters' of the sector. Among all this
TasteSpotting enlightened me ..
did not really understand what it is (one of those so called aggregators?), Nor how it works (I can aspire to even a year between 1000-2000 my recipes appear there?)
Anyway go to make a tour e..
good food!
For the series .. also the eye wants its part ... Broccoli 
I had some hesitation to include this recipe because, as they say, the eye wants its part.
And in this case I do not think most eyes will be fine very satisfied.
However the recipe is one of those "without fail" because even this will come from the grandmother, is that it is simple and fast ..
But be tested.
If your eyes were not satisfied (that then it's really just a matter of photographic capabilities), the palate it is without a doubt!
leek pie
Ingredients:
1 roll of puff pastry or short crust pastry
4 medium leeks
2 tablespoons Parmesan
1 egg
diced ham (optional)
Wash and clean the leeks, remove the leaves and leave a part of the green.
Cut into slices and cook in a skillet with one or two cucchai oil.
When they are cooked, add a little 'salt, pepper and Parmesan.
Then add the egg and, if desired, the diced ham.
Roll out the puff pastry (or crust) on the bottom of the pan and prick with a fork. Sprinkle with a little bread crumbs to keep the mixture wet the pasta during cooking.
Pour based leeks and bake.
Oven: 180 °
Time: 15-20 minutes
flu I read these days on some illustrious magazine (Vanity Fair was afraid ...) and the broccoli beef system and promote the immune defenses.
Here is a recipe to help us resist the epidemic that is rampant.
Distinguished professoroni even inform us that the peak will be towards the end of January so .. run out to buy the broccoli!
pierced Fusilli with broccoli, ricotta and saffron
For 4 people: 400 gr
Fusilli
steamed broccoli 1
oil 1 clove garlic
100 g cheese
a saffron
about half a glass of milk
salt, pepper, poppy seeds
Sauté the garlic in the oil and add the previously boiled broccoli.
Cut into pieces and crush someone with a fork, then season them in a pan for a few minutes.
Combine the ricotta with broccoli, a few tablespoons of pasta cooking water and saffron. Stir to form a
creamy and not too dry. Add milk (enough to keep it soft) and salt and pepper.
Drain the pasta and toss in pan with the sauce.
Sprinkle with a little 'and some Parmesan cheese and poppy seed.
comes the cold .. check the Luna Park! (Here) 
Well, this is one of those recipes that for obvious reasons we can not say invented (because it's obvious that the crisp existed long before I arrived) but that somehow are put together by chance peering through the stalls at fairs and amusement parks, in a snowy afternoon a few years ago.
course then you are not working and there was so much longer to invent, to pull out of almonds, sugar, a pot .. and find out that you can make crispy in no time.
Crunchy
Abstract: because the recipe was invented by me by accident, the doses are usually totally eye. As they say, add sugar, add almonds and finally found the right proportion.
However once I tried to weigh the ingredients and these are the quantities:
250 grams of almonds or hazelnuts
160 grams of sugar
1 packet of vanilla sugar (if you want )
Pour sugar into a saucepan (non-stick but also of aluminum, it does not matter) and melt, stirring with a wooden spoon to prevent burning. When
sugar is dissolved to form a glossy and transparent pour caramel nuts (no need to toast them first), stirring so that they join with caramel and toast it lightly.
At this stage you can still add sugar or nuts if desired.
When the almonds are completely united to the caramel, pour the mixture onto a marble table or on a cutting board (plastic ones are fine also and this time as well as Ikea!) Cloth and smooth it with a spatula.
to cool slowly, being careful to detach from the tablet as it hardens.
Cut into pieces of desired size.
