Linsey Dawn Mckenzie In Red Bra

Frost of "melon"

add another recipe from the tradition of Palermo: The "melon ice" from us is called melon and watermelon, and this goes all sweet Palermo summer.

It 's a good pudding, very cool and pleasant.

For a good frost, 'but' requires that the watermelon is sweet and juicy ... and otherwise 'forget it!

Let's get to work:

1 liter of watermelon juice (I use a centrifuge, but that's okay also the mill, in this case we

filter the juice)

90 g wheat starch 100 g of sugar

Procedure and 'semplicissimo.Sciogliamo starch in a little juice,' cause no lumps ,

add the sugar and the remaining juice.

We get a consistency like pudding, I recommend not move away 'cause

tends to stick.

preprocessing of moist bowls and pour the cream.

grain decorate with pistachios, cinnamon or jasmine flowers (and 'so' that tradition)

This sweet and 'a must for the "Festinu" which is celebrated July 15 in honor of the patron saint of the city 'Santa Rosalia ... but that day we will have other things to prepare!

With this recipe for the collection of mint and chocolate, cakes Summer!

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cake with lemon mousse and Gelee' strawberry

This cake I've "stolen" to Amuro's Wired New York, which in turn had reworked a sweet

of "Sweets of Pinellas, and I carry the recipe fedelmente.E 'suitable as a pudding after a meal, especially if a fish.

You need:

a hard sponge than 17 cm in diameter.

a ring cake

for "Lemon Mousse:

200g whipping cream 160g

whole milk 60g sugar 2 egg

peel of two lemons

4g gelatin sheets

for "Gelee 'Strawberry':

250g strawberries 50g sugar

few drops of lemon

4g of gelatin sheets

Remove the peels from the lemons and put them in milk, warmed, and leave to infuse for 30 minutes.

Meanwhile put the water gelatina.Frullare strawberries with sugar, put them on the fire with a few drops of lemon juice, bring to bollore.Togliere from heat, add gelatin and allow to cool.

For the mousse, bien visible gelatin in water, Beat the egg yolks with sugar, and add the warm milk to the wire.

Place over heat and bring almost to a boil.

Remove the lemon zest, filter, and add the gelatin.

Allow to cool at this point add the cream.

proceed, then, to the assembly.

Put in a pastry ring the hard sponge, wet it with orange juice

in which you have previously macerated strawberries, you can also mix and add to juice.

Spread the disc with a first layer of lemon mousse, place in freezer 15 minutes to thicken.

Spread the mousse on Gelee 'strawberries, put in freezer to thicken.

Finally spread the last layer of mousse.

Put in refrigerator over night.

Remove the ring and decorate the cake with strawberries, mint and lemon caramel.

PS I put a strip around the ring acetate, which makes it more 'easy to put on a plate.

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peppers in sweet and sour

This appetizer and I 'was taught by "Aunt Melina" mother's sister.

contains ingredients that are a must in our kitchen, or "pine nuts and raisins, with sweet and sour sauce

.

The raisins are nothing but raisins of Corinth, I remember when I lived in Monaco of Bavaria

even found them at Market Viktualienmarkt, which luckily near my house. (This time I served the pasta with "broccoli arriminati" postero that 'in future!)

But back to us, which I'll talk about the starter' includes these ingredients:

4 beautiful peppers of different colors

an onion tomato sauce to stain

raisins and pine nuts two tablespoons breadcrumbs

two fists

two heaping tablespoons sugar

two tablespoons white wine vinegar salt

Put the peppers in the oven at 200 degrees for 30 minuti.Raffreddarli and deprive the outer cuticle.

Divide into strips and set them aside.

In a pan, put a few tablespoons of olive oil and fry the onion (I prefer to grate)

Add a few tablespoons of tomato sauce, and raisins and pine nuts and cook 5 minutes.

Put the peppers, add half cup water and simmer for 25 minutes.

When you see that the liquid begins to shrink put sugar and vinegar.

(nell'agrodolce the right balance is with practice, I do not ever taste, but "feel" that this report and 'right instinctively, and' a capacity 'typical in our country!)

Dry a few more minutes, not too much, and at this point to put the bread crumbs.

Serve cold, just so 'we can appreciate the contrast sugar / vinegar!

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The famous "ragu 'of tunnina!

May

now is leaving us, and us here in Sicily and that 'the month of tuna!

It often happens that during the month there are dog days, the sky loses its color blue

to be covered with a thin layer of clouds that veil the sun in days ... so 'to the markets "Vucciria" or of "Ballaro '" the fishmongers abbanniano (shouting): Arrival' u 'tempu' ra tunnina!

This month in June and the tuna is king on our plates this year, among other

and not 'not so expensive and then off to the fish more' good we have!

And there 'with no self-respecting Sunday ragu' of tuna on the table!

Among other handy 'cause you solve the first and second together.

For this dish I used:

900 g fresh tuna part near the neck rather than fat which is called "Spissu"

80g of tomato paste in a can, of course, we use the "astrattu" ie '

concentrate prepared at home in August when the tomatoes and the sun and 'the right one!

2 bottles of tomato sauce that also strictly "home made" to replace the one that bought

to super.

1 nice onion 3 cloves of garlic, a sprig of mint

pepper and salt to taste.

begin preparing the piece of tuna, making the classic "ammuttunata" ie 'the incised at different points in these holes and introduce some chopped garlic, mint, salt and pepper.

We have a little oil in a frying pan and fry the tuna to seal it.

Cut the onion, put a little oil in a frying pan, do we add the concentrate diluted with a few tablespoons of water, then the tomato sauce and let go a bit '. When we see that the sauce begins to dry, put the slice tuna and cook for an hour or so low, it all depends the size of the slice.

At this point the sauce 'and' the busiati are ready to cook in the pot ... what to say bon appetit!

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variations on the theme! Stefania

afternoon wandering around the blogs I came across the "cherry pie" of
http://www. cavolettodibruxelles.it / a recipe that goes back in time, and that, I just wanted to change.
advantage of the fact that the strawberries in the fridge cried mercy ', I wanted to respond to the request and I used to revisit this recipe! Hence
the variation on the theme "cakes with fruit in season" I'm going to develop in the coming days.
Meanwhile, here's the first recipe.
cake strawberries

300 g strawberries 100 g flour 00 g caster sugar 100

100 g ground almonds 80 g butter


2 eggs 2 tablespoons of Marsala stravecchio
1 teaspoon baking powder sweet
a pinch of salt
Clean strawberries and cut in chunks. Working
softened butter with sugar, add almond flour, mix well.
Add the eggs, one at a time.
Add flour previously sifted with baking powder and salt.
Add the liqueur, mix accuratamente.Versare into the pan you've buttered and sprinkled with Zuccero cane, have over the strawberries.
Bake at 180 degrees for 45 minutes. PS
use a 20 cm dish.

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married! 3 ° Stefania part






Here the third part! Choosing the perfect wedding favors proceeds yet, but probably this, at least for me ' the best solution 'cute!
Among all the tests and 'This is the subject that best' fits my idea of \u200b\u200bwedding favors for wedding!
These boxes have I created following the instructions that Donatella (Already 'mentioned before in other posts) followed taking them from the blog of Paola Lazzari.
I just followed the advice and suggestions, other
explained very clearly and so 'was born the "boxes of sugar."
The box 'in fine sugar, cover and decorations in sugar paste.
Experience the fun and 'money!
Now the bride and groom have the choice!

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married! Part 2




as promised, here is the result of the first post!
after the confetti, I am with the evidence of the mini wedding cakes!
what about the fun in them far exceeds the effort to shape petals
so 'small!
they please and just makes you want to experiment with another, and so 'forward
with icing, sugar paste and various decorations!
but it 's not, before long I'll post' thanks to what Kathleen http://nonsolotortedecoratedidonatella.blogspot.com/ I made!

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"spitini the" who eats them earn it! Stefania


here is a typical product of the rotisserie of Palermo, in reality, 'one of the many
and perhaps little known outside the island, but' believe deserves attention! The
"spitino" or skewer, and 'made mincemeat bread interspersed with
you create a rectangular shape with these ingredients and supporting it all with a skewer of wood ... a delicious fries!
The recipe I used comes from "www.ricettedisicilia.net" a site from which I draw often and actually serves absolutely faithful to the tradition!
I highly recommend trying them, though, may seem a little 'complicated running!
"Spitini Palermo"
ingredients

sandwich bread (cut three rectangular bar for each of 7 cm in length, 3cm height)

flour 3 eggs Pinch of salt
/ breadcrumbs / milk


prepare the day before a ragu 'meat with these doses

400 grams of chopped meat (veal 1st choice) 1 onion
/ a carrot / parsley / laurel
a medium box of tomato paste (80 g approximately) 200 grams
spring peas (frozen) extra virgin olive oil

½ cup white wine Salt and pepper to taste



Put on fire in a pan the onion, carrots and parsley with two cuchiai oil fry leave a little 'and add a little water to complete the cooking, all to soften.
In a separate pan fry the chopped thoroughly, blend with the wine and pepper to salt (a little).
Now add to the mixture, add the concentrate (diluted with a little water) bay leaf (That should be removed, of course, at the end)
Meanwhile write a blanched peas that will go to all to join, to complete the cooking.
Now it 'necessary to prepare, what is called "tying" and that just serves to make ragu' very dense and therefore more 'easy-to-model (after understand what I mean) doses are these:
100 grams of flour, 140 grams of water, a pinch of salt.
dissolve the flour with water and a pinch of salt, you must obtain a thick but not troppo.Aggiungere binder with five tablespoons of meat sauce 'and cook for a few minutes over low heat. At the end you get a sauce rather malleable, a prerequisite for interspersed with slices of bread cassette.
AThis point of preparing dishes in which you have the ingredients, that '
rectangles loaf
the ragu'

egg breadcrumbs
proceed as follows: soak the bread slices in milk and prepare "spitini" alternately piercing the ingredients in a wooden skewer in this order, a slice of bread moistened with milk, meat sauce and a meatball another slice of bread. At the end of the "spitino" will consist of three slices of bread alternating with two meatballs sauce.
Passing "spitini" in flour, beaten egg and finally in lightly salted pangrattato.Bisogna repeat this operation, creating the so-called double breading to make it 'that the outer crust is quite thick and crunchy.
finished preparing all the "spitini" put them in the refrigerator and allow to harden the whole, that 'render' s easier frying.
I usually prepare them one day in advance and kept them covered with plastic in the refrigerator.
for frying and 'need a deep pan with plenty of oil,' cause should fry for diving. When they are on paper towels dorati.porli e. .. enjoy it in all their glory!
The picture leaves much to be desired, but I hope to learn at least some rudimentary
to improve them!
meantime enjoy!

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married!





and 'This is the news that my brother gave me a few days ago'!
Stephanie, my niece, married (finally I might add).
Immediately after the joy that this news has given me, and 'fire, urgent, the desire to create something ... and for those like me who has his hands in "sugar paste"
this need and' indispensable!
long watched with admiration the creations of Kathy (not just cakes decorated
Kathy) that thanks to the great Paolo Lazzari, had produced the wonders!
Here then, that part, the rest is still missing a year and then have time to improve! Thanks to the availability
' share of Donatella and Paola, I show the first production!

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sooner or later ...

... here are the 22:38 of May 14, 2010 and also I am part of the community of food bloggers are a bit ... 'megalomaniac? Is perhaps a bit', but I wanted to try it too!
do not know if I have 'patience, and desire to continue the journey, but, meanwhile we are!
I also hope to be able to contribute, with the help of reminiscences of the past
daughter of "so great" mother, the spread of recipes already 'views and revisited!
soon for the first contribution.
excuse the brevity ', but I am very excited ....

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Stomach Upset 23 Weeks Pregnant

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E 'for quite some time I have a thought, an obsession which flies in the head, but I think they finally reached the conclusion: I want to close this space. I realize that time is less and less. In the end I can not follow as I would also like this blog. By the way, when I decide to post some pictures of my family when I publish and talk about private things, I'm always hesitant on that blog post on the subject. Initially I had just opened this page for my little things, to make conversation, to talk a little bit of everything, not just houses and furniture. But it is also true that I am sorry not to speak to me about Shabby Chic Interiors. In fact I do not believe right. There are friends who like to read the network of me and my life and I too would like to share with you all some things of everyday life, some moments, perhaps magical, full of emotions and just share them with anyone. So the decision is this, I close the blog and delete it from the web finality. I hope you understand me, would always be a "thorn in the side, a light always on, which reminds me," Look here, I've wanted, you started but have not been able to finish your work. " Here, this is what I do not want that to happen. I'll keep this post open a little while, give way to all of you to read my words and judge ... I want to yours. I leave you with a great big hug, it was nice to be together here ... this is not goodbye, my life will continue on the blog, then you soon ... just a little farther! :) Sarah


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