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5 thousand animals killed every year New Year's XI Botti

5 thousand animals killed every year New Year's XI Botti

According to Aida, "The fireworks are detrimental to our friends home." Petition online and telephone counseling. Advice for owners



.
. What

New Year fireworks would create significant problems, remind us each year for TV news bulletins of war in the following days: mutilation and sometimes even deaths due to explosions.
The danger does not exist only for humans: Each year 5 thousand animals die of a broken heart for fear of fireworks that you hear on the streets across the country. The strong fear it jeopardizes the above examples already sick or in later years, not to mention the small animals or birds. This was declared the 'Aida (Italian association for the protection of animals and the environment), and in particular its president, Lorenzo Croce , Adding some praiseworthy words against those who, despite hundreds of signatures gathered, continue to plague dogs and owners with the barrels.
"We need a night of heavy rain -Cross said in a message recorded by agencies - so that the fireworks would be minimized, but it is absurd obviously hope for the rain to combat the stupidity of those who spend New Year's Eve to shoot fireworks and barrels for the Italian roads. We, as usual we will be active to give information on veterinary opened in major Italian cities, although we hope that the public authorities applying common sense prohibit and restrict the use of barrels . Obviously, we re-launched the online petition to say stop to this practice gross. "
To meet the desperate owners each year are chasing their pets to the streets because of fear, "Aida" this year also established a number friend where volunteers answer (number 392 6552051) to give advice and information about Veterinary Emergency open. Among the tips
perhaps more useful: not keep the dog tied the chain, because it could choke trying to wriggle; keep it in your apartment, preferably in a room not too bright and with music in the background so as to cover the noise, and finally walk with the dog on a leash .
As for the cat should not be left alone in the garden or the balcony: it might run away, losing the orientation.









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THE WIZARD OF SANTA CLAUS CHRISTMAS

. .

THE WIZARD OF CHRISTMAS

If I were a magician Christmas
would negotiate a Christmas tree
... in every house, every apartment from
floor tiles,
but not the fake tree,
plastic, painted
selling now Upim:
a real fir tree, a mountain pine, with a little
'true
wind caught the branches, to send

scent of resin in all rooms, and on the branches
the magical fruit gifts for all.

Then with my wand I would go about magic

through all available channels. As a National


to grow a Christmas tree loaded with

dolls of every kind,

who close their eyes and call dad,
walk alone, dancing
rock an'roll
and do somersaults.
Who wants to take:
free, of course. In Piazza San

Cosimato
I grow trees
chocolate;
Via del Tritone

panettone in the tree of the tree avenue Buozzi
maritozzi,
and breadth of Santa Susanna
maritozzi with that of cream.

continue the walk?
The magic has just begun:

tree we have to choose the place of trains: Piazza Mazzini
okay?


What I do in airplanes because of the Campani.

Each street will have a special tree on Christmas Day and

children will
around Rome
to take what they want. For each toy



it took from its branch shall grow another

the same model or even better.

For children we will be in Via Condotti

maybe the tree shoes and coats.
All this would do if I were a magician. But they are not


I can do?

that I did not wish to give:
I have so many cards,
choose what you want,
take them all.

.

.

Babi Italia Carlisle Crib

versus JESUS \u200b\u200b'KID

versus SANTA CLAUS JESUS \u200b\u200b'KID

.
.
is coming again this year the Feast of December 25, now known as Christmas commercial-Christian. From the historical point of view the recurrence was associated with the celebration of Christ's divinity preceding centuries: the case of the Babylonian Tammuz and Shamas (3000 BC) and more generally associated with the sun god who came together on the feast Roman, Egyptian and the Syrian Sol Invictus . The association with the rebirth of the sun from the dark winter (even Sol Indiges ) has placed these celebrations around December 22 or 21 just for remembering the winter solstice, the day when, due to the inclination of ' Earth's axis to the ecliptic, the night has a maximum and then decreases cyclically until the summer solstice 20 or June 21, the day on which the daylight hours to have their maximum.
attribute "commercial" instead derives from the fact that, besides being the festival of consumerism par excellence (an outside observer might think that we celebrate the God of Money), the figure of Santa Claus as we know it today (fat, bearded old man dressed in red and white) is actually introduced in the 30's by a successful advertising campaign Coca-Cola.
Santa Claus (Saint Nicholas) was in fact a figure derived from the Christian bishop St. Nicholas of Myra which was then reworked by different traditions of Central and North America. In these representations, however, the character acquires a characterization as "wild" and in fact the colors are typical of a long green cloak adorned with fur.
The "Spirit of Christmas" mentioned by Dickens should make us all better, but it is repeated regularly every year a very special phenomenon, in some ways paradoxical and grotesque. As happened in Garlasco in 2008 and in the province of Lecco last year (but also in England a few years ago), during the sermons of the Christmas period some enlightened servant of God takes this opportunity to remind children not present in church on -existence of Santa Claus, causing tears in torrents and mothers affected. The priests more "prepared" explain with the help of simple calculations that the time per capita for each individual child is infinitesimal even without considering the one used by reindeer to pull the sled from one place to another in mondo. Non abbiamo notizia se sia mai stato citato anche il “ Problema del Commesso Viaggiatore “.
Quello che lascia con un misto tra lo sbigottimento e l’indignazione è il fatto che l’infanzia è forse l’unico momento della vita in cui è salutare, poetico e legittimo credere in qualcosa di fantastico e irreale. Quello che lascia invece sbalorditi è che una tale cattiveria gratuita venga amministrata da una casta che basa sull’ignoranza e sulla credenza a fenomeni scientificamente assurdi non solo la propria fede ma anche la propria ricchezza . L’immacolata concezione, la resurrezione, tutti i vari episodi witchcraft mentioned in the Bible, every single dogma are no less ridiculous in the history of Santa Claus and make the Christian religion an intricate architecture of fairy tales dressed by a blind reactionary extremism to any possible progress in civic, cultural and social life.
So why children can not be free to believe in a folk story who leave on their own growing, while the same religious adults who destroy these dreams are saving and just believe in things no less absurd? Just
priests, who act as strict censorship of children's dreams at Christmas time, during the rest of the year are doing their utmost to 'forge' minds through baptism, catechismo, didattica nelle scuole cattoliche e ora di religione in quelle pubbliche.


di Daniele Raimondi

Fonte: cronachelaiche.it


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COURT OF AUDITORS ON INVESTIGATIONS CONSULTANTS BRAMBILLA

CORTE DEI CONTI, INDAGINI SU CONSULENTI DI BRAMBILLA

La Brambilla e il saluto romano
il video che imbarazza il ministro

di ANTONELLO CAPORALE

La Brambilla a Lecco

ROME - The frame was significant but partial: the arm with his right hand a bit, your body still, eyes fixed on deaf ears. Intense and involved. The video, which you can look up repubblica.it and assembles into an even more exciting scene immortalized by the reporter of the Journal of Lecco to the party of the Carabinieri. Among tricolor flag and divided attention, Michela Vittoria Brambilla, neoministro for Tourism, dynamically tends to overtake the procession regimented institutional rather flabby and stretched out his arm until it point almost to the sky. "It's funny to dwell on the corner of my elbow," said the sight of the picture. On the video, which also had access, has decided instead to respond with silence.

. .




Despite being on the payroll of the Ministry of Tourism, would carry out activities' of the party. The Court of Accounts of Rome, to assess the existence of cases of loss of revenue, has opened an investigation on the activities' of the Minister Michela Vittoria Brambilla and the Ministry of Tourism. The hypothesis of damage and 'use of public resources for the conduct of activities' other than those covered by the consultancy.

The investigation of the Prosecutor of the Lazio region of Auditors runs, led by Pasquale Iannantuono, and 'was open to the press after the goal' last November under which some people (10 or 15) under the Ministry of Tourism as consultants to revitalize the image of Italy would play activities' of the party.

According to reports, and 'learned, these are people with various backgrounds, but all of them characterized by having worked in the entertainment industry in television Mediaset. Despite being on the payroll of the ministry itself or employees of the same structures, activities were carried out 'at the Circles of freedom'.

This would be the same people with whom Brambilla had or would have previously worked in the entertainment world. In particular, the activity 'is carried out is focused entirely in Lombardy. From this news release, the Court of Auditors and 'playing with his inquiry. From offices in Viale Mazzini underlines how necessary to examine the contracts.

It 'that start' every other day the request to the ministry to provide all documentation. In particular, four of the 'sights': the object of the advice, its duration, the curricula of the assumptions and the compensation for their stability. Judges will evaluate accounting if the advice were necessary or not, given that funding cuts have been applied for the board, and a considerable size.

The working hypothesis' of course to loss of revenue, given that its last fiscal consolidation and has aggravated the conditions stated the penalty for the provision of consulting assignments in the public sector.


Source: unita.it





. .

Educational Psychology Phd Orlando

The pasta in salted version: radish cake


La pasta sfoglia che vi ho proposto nella ricetta della Apple Pie è perfetta anche per il salato, sia per sfogliatine piccole che per le torte.
Io ho provato questa ricetta con tofu e radicchio che mi ha suggerito la mia carissima socia, la Cuoca Mattarella (a brevissimo il sito www.cuocamattarella.it) ed è venuta buonissima...la riproporrò a Natale!

l'impasto è sempre il solito, ma dato che repetita iuvant...eccovelo!

Per la sfoglia
300 gr farina tipo 2
90 ml corn oil or
Ages 2 pinches of salt 1 tsp turmeric



little iced water For the filling: 2 heads of radicchio

a packet of smoked tofu
200 ml of soy milk or soy yogurt
2 cuchiai extra virgin olive oil to the radicchio and 2 others for the tofu

salt 50 g chopped almonds tamari or shoyu


Preparation:
Mix flour, turmeric and salt. Add oil and flour well well with your hands. You'll see immediately that the turmeric in contact with the oil brings out its full color.
Then add a little iced water to form a dough that stays together. Try to work it little by little, and above all not to heat it with your hands. Of these time is almost impossible for me because my hands are perpetually frozen, even now as I write!
Put the dough in the refrigerator for at least half an hour.
hours Cut the radicchio into strips, wash well and appassitelo in 2 tablespoons oil and salt. Let cool. Apart
blend tofu with smoked soy milk or yogurt, 2 tablespoons of oil and a tablespoon of shoyu.
Preheat the oven to 180 degrees.
Roll out the dough as thinly as possible and place in cooled radicchio. Above
roll out the whipping cream the tofu and garnish the cake with almond paste.
Bake for 30-35 minutes so until the pastry is golden!
GNAM!

Merry Christmas!

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Apple pie and smoked tofu, a new version of steamed bun filled pastry



A new recipe for vegan pastry.
It 's a little fatter, I admit it ... but if you have to make a cake better get this one right!
thank Serena for this recipe, I learned with her to help by Sana Gola! It 'a sheet approaching a little to those found in supermarkets, in the sense that something that you "browse" indeed, seem to have different layers.
Yet the ingredients are always the same: flour, oil and water. Add a pinch of salt. The importance of the success of the cake is in preparation, preparation and cooking of the dough percu it takes some experience or at least a little test.

The result is astonishing, however, both the sweetness with the salty!

pastry Ingredients:
150 gr flour 150 gr flour 2 0

90 ml corn oil

pinch of salt pinch of turmeric

Ingredients Filling: 5 apples

1 tablespoon barley malt or rice 1 teaspoon

cinnamon 1 teaspoon turmeric 1 pinch nutmeg



juice of 1 lemon Method:
Cut the apples into very thin slices and put them in a bowl. Seasoned with lemon juice, malt and spices. Cook for at least 1 / 2 hour. Prepare the dough
mixing the two flours, salt and turmeric.
Add oil and flour with your hands. Now add a little water very cold. Very little, the bare minimum to ensure that the dough is together. Work it as little as possible because it does not heat up.
Once you have a dough that stays together, put it in the fridge for an hour.
All these bodies must rest, it is important for the success of the cake!
spent half an hour, already prepared the oven to 180 degrees. Roll out half the dough very thin with a rolling pin trying to work it as little as possible. Place the dough in a baking pan lined with parchment paper and make some holes in it. Arrange apples
hours on the pastry, pressing a bit.
If you notice a lot of water which issue should add some bread crumbs or some cookie crumbs to prevent too much liquid comes out during cooking.
Spread the other half of the dough and cover the cake completely. Make it so that its edges and solder together.
Take the classic cuts to the center, typical of this cake, which will prevent the dough to inflate too much.
Brush, as desired, the surface of the cake with malted rice mixed with water.
Now store the cake in the refrigerator for another half hour, must be very fast.
then bake for 25-30 minutes at 180 degrees. When sperficie becomes golden, the cake is ready.
Fatela raffreddare completamente prima di assaggiarla e buon appetito!!
Ottima accompagnata da una cremina alla vaniglia....yum!!!

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with strawberry sauce, raisin cocoa


W il pane al vapore!!!
E' una bellissima scoperta! Non troppo complessa da realizzare, buona e soprattutto non porta con se tutte le solite problematiche dei "prodotti da forno".
La macrobiotica consiglia di limitare i prodotti da forno in quanto troppo secchi e duri, la cottura in forno è considerata estremamente yang.
Se però si ama il pane, come è facile in Italia, sarà ben difficile rinunciarvi.
E' una buona idea quindi alternare il pane normale a quello cotto al vapore!
Questa is a filled version that becomes a great dish, but you can also make a plain bread to use as an accompaniment or, why not, in the morning for breakfast.


The sauce that I propose here is great! Fortunately, when I prepared (a month or so ago) I still had some grapes and strawberries in the garden I used that. Unbeatable!

Ingredients for 4 (bread)
100 g wholemeal flour 100 g

0 5 g chopped mixed herbs (optional)
8 ml water

3 g salt 2 g yeast


make bechamel sauce seitan

Sauce: 300 gr strawberry grape


cinnamon 1 gr 2 gr Cocoa

20 g 2 g pepper red wine vinegar pinch of salt


Preparation:
Mix the flour with yeast, water and a pinch of salt. Knead for 5 10 minutes at least, until the mixture is no longer sticky. Let rise until double the volume, add herbs and divide the dough into 4 parts.
Roll out the dough into circles about 1 cm high. Place a spoonful of sauce in the center and close them very well to the ball. This step is a little critical, maybe a little help yourself by wetting the dough to the edges. This will close more easily!




let rise again until double their volume and preferably in a warm (25 °).
Cook then steam for 15 minutes. If you do not have a steamer, use a pot with boiling water on the bottom. Place a rack in the pan and rolls Lie down on a piece of parchment paper.
Keep the pot with a lid closed during cooking.

For the sauce, blend the grapes strawberry and pass it with a strainer or a strainer. Add cinnamon and cocoa and a splash of wine vinegar (preferably balsamic).
Fabulous and easy! Flooded your sandwiches and bon appetit!

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Tortelli stuffed with seitan and potato strudel


In fact, the peculiarity of these ravioli dough is not so much in the filling that it was composed at random with a bit of self-produced and made seitan stir-fry with onions. I added a mashed baked potato, azuki I had a bit of advanced and nutritional yeast flakes.
I had a mad desire to make ravioli ... and have come through Coppino also pretty special!

not it ???!!

For the sauce I have to get attention. What you see in the picture is a delicious cream sauce made with oats and fried vegetables ... but since I made too many ravioli, I left a bit raw and there in the evening we ate them as a kind of rivet seasoned only with olive oil garlic .... and sage were three hundred and fifty thousand more good time!! It was their death! So if you want to do it with the vegetables but I advise oil and sage all his life! Ingredients for 50

tortelli:

50 g cocoa 200 g durum wheat flour 100 grams
2
water as needed


pinch of salt For the filling ... read what I said earlier, but if you want the doses for these ravioli I'd say no more than 200 grams of seitan and a medium potato!

Preparation:
Well quite simple, chevvelodicoaffà?! Mix the flour and cocoa with a pinch of salt. Add water and form a soft dough but not sticky.
Spread it out with a lot of patience as thin as possible. Do not worry about that ... do not take break!
I bought these beautiful long coppini but if you do not have them you can use a glass and then close them by hand! Attention
obviously not to put too much filling. One teaspoon per tortello and more!
Boil the ravioli in plenty of water and salt until they are afloat. I usually leave them there for another couple of minutes, do not just take off my rose!
And then, if you follow my advice (sississsi) heated in a pan a little extra virgin olive oil with sage and garlic and then Saltatio tortelli, with a little nutritional yeast flakes .... oh my God faint, that Goduria !!!!!!!!!! Bon Apetììì!

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A somewhat unusual ...



Why unusual? Because along with the classic filling of fruit, raisins and pine nuts I added the pumpkin! It was an advanced piece and baked, as the pumpkin itself is a sweet vegetables why not add it to the strudel?! The experiment has paid off ... or should I say good vegetables? :-D
I apologize for the photo that is temporary! The problem of the photos is indeed important, mine are very amateur and not very nice .. you have any suggestion to make some pretty pictures? that light is best to use? certainly not one that I used this morning at 7 ... right? :-)

Ingredients for the dough:
150 gr flour 50 gr 2

oatmeal 3 tablespoons corn oil
1 / 2 cup of apple juice to mix
2 tablespoons barley malt or rice
grated lemon peel to taste 1 teaspoon
baking soda 1 pinch of salt


Ingredients for filling:
1 apple (200 gr) 1 pear
(200 gr) 200 gr

cooked pumpkin 2 tablespoons of dried fruit to taste (I used cashews and pine nuts )
2 tablespoons raisins 3

prunes into small pieces 1 teaspoon ground cinnamon
grated lemon peel to taste 1 tablespoon breadcrumbs

1 / 2 cup apple juice

Preparation: Mix the
flour, salt, lemon peel and baking soda, add oil and rub well with your hands to obtain a sandy soil.
Add the malt and apple juice (slowly latter is so, it may not serve you everything! Regulator kneading) and processed until the mixture is smooth and not sticky.
Separately in a small saucepan, cook the chopped fruit with all other ingredients except the bread crumbs. Bake 5-10 minutes then add the breadcrumbs. Mix and put on a plate to cool more quickly.
(be careful you do not put the stuffing in the dough because the hot melt!)
Roll out the dough very thin, the filling in the center disponetevi warm and close strudel dough edges by dipping a bit.
Brush the strudel with any of the malt.
Bake in preheated oven at 180 degrees for 20 minutes before serving and sprinkle with cocoa or cinnamon as I did with a little almond cream white (which pleasure!!)

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a working lunch with ...

Yesterday I prepared a lunch Working for my boss, you have guests. Not the first but I realized that I have come pretty well, and because they made me compliments (modestly hehe) is because the plates are pulled back and brushed, polished, so it is ... definitely liked everything!

is the menu that I preparatooooooh .....

Entree: cream flavored green poppies and sage


First course: spicy rice with walnuts


Second broccoli pie with chips and pistachios, cashews and pumpkin mayonnaise


Dessert: chocolate mousse and hot pepper

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Sbrisola of oatmeal with prunes


Uauuuu! What good this cake ...!! The pastry is a natural thing fabulous surprises me every time. Without eggs, butter, milk or sugar are the same as delicacies, like this! To do fast, beautiful and good!
My doses are for a small cake pan (18 cm) so if you want to make it more grande raddoppiate, ma cercate di non sballare le dosi altrimenti non è la stessa cosa! ;)

130 fiocchi d'avena
40 gr mandorle tritate
40 gr semolino (o anke farina di mais fioretto)
70 ml malto di riso
60 ml olio di mais
20 ml acqua
cannella, buccia di limone
pizzico di sale
pinoli per decorare

per il ripieno:
4 prugne secche
4 albicocche secche
buccia di limone

Preparate la marmellata per il ripieno. Fate cuocere le prugne, le albicocche e un pezzo di buccia di limone in acqua per 10 minuti, poi frullate finemente e otterrete una crema densa e già buonissima così.
Mischiate insieme tutti gli ingredienti asciutti (Flour, almonds, salt, cinnamon) on one side and the media (malt, water, oil, lemon peel) from another. Then combine it all, obtaining a fairly brittle.
Spread baking paper into the pan and create a layer with 3 / 4 of the dough, pressing well and trying to do the same thickness everywhere.
In the central place the jam, leaving a couple of inches to the edge. Crumble the remaining dough add some pine nuts or almonds and put it over the cake "to rain".
Bake at 180 degrees for 20-25 minutes (if the cake is great, 30 min) until it is golden beautiful!
Do not do it too early because they afraid of moisture. The oatmeal tend to absorb liquido e la torta perde di croccantezza....quindi...sbafatela subito!!! :))

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spinach soup with coconut and raisins



Rieccomi a bloggheggiare, spero come si deve.
Ormai siamo in autunno. Fuori diluvia, le ferie sono un bel ricordo e abbiamo tutti ripreso il solito tran tran (anzi io direi traIn traIn, visti i viaggi da pendolare!!).
Per me è periodo di zuppe! Nell'ultimo mese mi ci sono dedicata minuziosamente e alla fine ho messo nero su bianco una ventina di zuppe, tiepide e cremose, ovviamente tutte vegane! Vi dò un primo assaggio che porta con se ancora qualche nota estiva, grazie al cocco e un pò alle uvette. E' un ottimo piatto unico, specialmente se abbinata a un piatto di cereali semplici, che l'accompagnano, o a una fetta di buon pane!

Ingredienti x4:

2 C olio sesamo
150 gr porro a fette sottili (2 mm)
2 spicchi aglio schiacciato
1 c (3gr) coriandolo tritato
1 c (3gr) curcuma in polvere
2 C (20 gr) polpa di cocco
500 gr spinaci freschi
20 gr uvetta
50 gr piselli
40 gr farina di riso
kuzu 3 gr (solo se necessario, per addensare ulteriormente)
6 gr sale

Preparazione:
Pulire le foglie di spinaci e tagliarle grossolanamente. In una pentola soffriggere nell’olio l’aglio intero e il porro tritato. Cuocere 3 minuti poi aggiungere il coriandolo tritato, la curcuma. Unire anche gli spinaci e farli appassire per 2 minuti. Coprire poi con acqua bollente o brodo vegetale.
Portare ad ebollizione ed aggiungere la polpa di cocco sbriciolata, le uvette e i piselli. Cuocere a fiamma media per 5 minuti. Aggiungere anche la farina di riso a pioggia, mescolare benissimo e cuocere altri 5 minuti.
Salare la zuppa, far andare 1 minuto a fuoco basso per amalgamare i sapori. Il risultato deve essere una zuppa cremosa. Se risulta troppo liquida aggiungere il kuzu precedentemente sciolto in un pò di acqua fredda, poi unito alla zuppa e fatto sobbollire per 2 minuti.

Vi consiglio di abbinarlo a un piatto di miglio con menta tritata e nocciole tostate a pezzettini!!

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VEGANCH'IO 2010!



Anf, I have just returned from vacation, and although a little late, I report the event of the month! The VEGANCH'IO 2010!
This year will be held in Vimercate, in the street celebrations of the athletes.
3 days will be intense and interesting, crowned with great vegan food! In the kitchen I'll be there also to help percu ... you can not miss it!

For info: www.veganchio.org

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Mile in mint sauce and peach and strawberry mousse


often I prepare this recipe to work and I realized that I never posted!
has a great success, and generally everyone likes the smell of mint is super guessed!
I use the miles but I think also great on pasta or rice! Otherwise you can spread on bread because it sticks its creamy (I will always do a little more so we escape some slice of bread with a starter!) Or contratrio, diluted with a little hot water, it becomes an excellent creamy soup!
Try it and let me know if you liked it!

Ingredients for 4: 280 gr
miles

150 gr spinach 1 onion 1 tablespoon of miso

2 tablespoons extra virgin olive oil 1 bunch of parsley


20 fresh mint leaves 1 bay leaf salt


Cook miles in boiling water, then drain and set aside. Skip diced onion in oil, aggiungere gli spinaci, l’alloro e bagnare con un pò di acqua. Far cuocere 10 minuti poi aggiungere prezzemolo, menta e un pizzico di sale. Sciogliere il miso in un pò d'acqua tiepida e aggiungerlo al resto. A questo punto trasferire tutto in un recipiente e frullare con il minipimer.
Usare la salsina per condire il miglio!
Suggerimento: Sopra ci sta benissimo una grattuggiata di mandorle tostate!

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Cortevecchia


Lunga assenza, ma sono di ritorno..anche se per poco!
Il silenzio si è protratto un pò troppo perchè ho avuto il piacere di andare una settimana a Cortevecchia con La Sana Gola, ad aiutare in cucina!!
Cortevecchia è una tenuta di 2300 hectares in the middle of Tuscany, in the province of Grosseto. A beautiful place, surrounded by green Tuscan hills. Wherever girassi gaze, I saw only hills, olive trees, old farmhouses and an occasional tractor work. A place out of the world where relaxation is king .... as long as you're not a cook!
fact, for us the staff was not really a relaxing week! Wake up at 6.30 am, to 7 times in the kitchen where he remained until 3 in the afternoon. Then a couple of hours break in the pool and again in Sautee, serve, rearrange until late at night! It 'been a very busy but great!
At this point you have to put some nice pictures to give an idea of \u200b\u200bthe place!





brings us to today's recipe!
kanten A simple shake to get a nice fresh mousse that has nothing to envy to a sorbet, too sugary for my taste!
I had some strawberries and peaches, but is also excellent with watermelon, the melon, plums ... alive with the fruit season!

Ingredients for 4:
600 ml apple juice 3 c
clear agar agar powder 1 c
kuzu (optional) 100 ml cream of oats

a fishing
a basket of fresh strawberries


pinch of salt Preparation:
Put to boil the apple juice with agar agar and a pinch of salt. Apart dissolve the kuzu in a little of cold water. When the juice boils, add the dissolved kuzu and stir a couple of minutes. Turn off the heat and pour into a bowl. Immediately add the chopped fruit and cream.
Let cool for good in the refrigerator for at least 2 hours, until the kanten is not very hard.
Now whisk well to obtain a mousse that you can decorate with what you want: raisins, chopped, crushed biscuits ..... THAT BUONAAA! fresh and great for snacks and dessert!

Now a week of daily routine and then the next step is a week to Flight of the Swallow, which this year offers rentals in Cilento, in Marina di Camerota! But there will not be part of staff of 100 but customers %!!!! And then down to Vieste to spend another full week, I already know, of orecchiette and solanaceous ... but I would say that for once there is! :)

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rustic tart with custard and peaches with wine flavored with coconut

I want to make sweet ... I do not know if it is normal, in fact I come home from work (I work in the kitchen) and I want to cook ... I'm hopeless! Never stop!
And by the way why are eletrizzata July 17 to 24 will be with Sana Gola Cortevecchia to help in the kitchen! I can not wait!

But there is a problem ... you see the edge of the pie? I do not like! I need a course for the edges of pies vegan ... I will never be perfect, damn!

But notice the aesthetics, this tart is a bomb! The base is always the same you can find: here.

I baked empty, with dry beans and peas in order to avoid getting up too. Then I prepared a creamy sauce and turmeric vanilla custard and peaches marinated and cooked in red wine ... lecherous!

Ingredients:

base for tart (see explanation above)

for cream:

400 ml rice milk

50 gr rice flour

1 / 2 vanilla bean (long black)

1 teaspoon of agar agar

2 cucchiai di malto d'orzo o di riso

1 cucchiaino di curcuma

Per la frutta:

3-4 pesche mature

300 ml di vino rosso a piacere

Preparazione:

Mentre la crostata cuoce nel forno (meglio se il forno sta in cantina, altrimenti la potete fare di sera...in questo periodo la sera è bella fresca e avreste una colazione bell'eppronta!) pulite e tagliate le pesche a fettine e lasciatele macerare nel vino rosso per almeno una mezz'ora.

Mettete in un pentolino il latte di riso con tutti gli altri ingredienti della crema tranne la farina che aggiungerete quando il tutto comincerà a bollire. Mescolate bene con a whip or help you with the blender to remove any lumps. Boil 5 minutes then turn off the flame. In a nonstick saucepan

cook the peaches with wine maceration. Let them go about 10 minutes, if they are mature enough to even less, all the liquid and let dry.

When the tart is ready, let cool slightly then pour the cream in the center previously prepared. Do not let it cool before adding it to the cake too otherwise it will become a jelly roll and then it will be difficult.

Refrigerate for 10 minutes so that the cream congeals.

Finally, place the peaches over the cake to your liking. Polished edges crostata con del malto sciolto in un pò d'acqua tiepida!

Ottima per la colazione ma anche come fine pasto estivo, è molto fresca e il contrasto della curcuma con l'asprino delle pesche è una meraviglia!