tag:blogger.com,1999:blog-34962145155464034492024-03-13T13:10:24.209+01:00Bread and Butter....Nicoletta Palmashttp://www.blogger.com/profile/17699650988647053489noreply@blogger.comBlogger143125tag:blogger.com,1999:blog-3496214515546403449.post-11463334177904177712015-02-12T20:50:00.000+01:002015-06-23T22:03:06.063+02:00Sardinian fried doughnuts!!!<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://1.bp.blogspot.com/-8eKqDzVFmEk/VNuMEq6_mVI/AAAAAAAAEok/ifHecBOFaIE/s1600/interno%2Bfatti%2Bfritti.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-8eKqDzVFmEk/VNuMEq6_mVI/AAAAAAAAEok/ifHecBOFaIE/s1600/interno%2Bfatti%2Bfritti.jpg" width="424" /></a></div>
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<a href="https://www.blogger.com/blogger.g?blogID=3496214515546403449" onclick="window.open('http://www.google.com/translate_p?u='+encodeURIComponent(location.href)+'&langpair=it%7Cen&hl=it&ie=UTF8'); return false;" rel="nofollow" target="_blank" title="Translate English to Italian"><img alt="" src="http://digilander.libero.it/iolecalblogspot/flags/Italian.jpg" style="cursor: pointer;" title="Translate English to Italian" /></a>
<a href="http://www.my-breadandbutter.com/2015/02/fatti-fritti-sardi-lievitazione-naturale.html" rel="nofollow" target="_blank">Recipe in Italian</a></div>
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Hello everyone!!! Last Sunday was my birthday and I think I'm really lucky to celebrate it on Carnival season in Italy. I rather have some fritters or doughnuts instead of the usual birthday cake. I love this ones, typical from Sardinia island....this is my mum's recipe but I converted it to use my sourdough starter instead of the active yeast. I've never made them so tasty, puffy and soft....there are really no words to describe them....just amazing! In Sardinia they are called " Parafrittusu" or Fatti Fritti...you got to try them.</div>
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<legend style="color: #111111; font-weight: medium;"><b><span style="color: #a64d79; font-size: large;">SARDINIAN FRIED DOUGHNUTS</span></b></legend><legend style="color: #111111; font-weight: medium;"><b>INGREDIENTS</b></legend><legend style="color: #111111; font-weight: medium;"></legend><br />
<ul style="text-align: left;">
<li>200g stoneground flour </li>
<li>250g very strong flour</li>
<li>200g semi skimmed milk</li>
<li>100g liquid levain starter (100% hydration)</li>
<li>50g natural brown sugar</li>
<li>50g lard</li>
<li>2 eggs</li>
<li>3g salt</li>
<li>Seeds of a vanilla pod or vanilla essence</li>
<li>Zest of 1 lemon</li>
<li>Zest and juice of 1/2 orange</li>
<li>1/2 liquor glass of limoncello</li>
<li>Frying oil</li>
<li>Caster sugar to dust </li>
</ul>
<legend style="color: #111111; font-weight: medium;"><br /></legend><legend style="color: #111111; font-weight: medium;">In the mixer bowl, using the flat beater, <b>dissolve</b> the levain starter with the milk. Add some flour, just enough to form a soft dough until it comes off the sides of the bowl.</legend><legend style="color: #111111; font-weight: medium;"><b>Mix</b> on low speed, add 1 egg and and immediately after 1/3 of the sugar and flour. When all the ingredients are incorporated add 1/3 of sugar, more flour and knead . Finally add the orange juice, limoncello, the citrus zest, vanilla essence, salt and the remaining sugar and flour. <b>Knead</b> well all the ingredients until well combined on a medium-low speed until you have a smooth dough and it comes off the sides and bottom of the bowl. Add the lard at room temperature in pieces, a bit at the time. Make sure the first dose is well combined before adding more lard. <b>Knead</b> on medium speed until the dough is smooth, shiny and elastic and you reach windowpane stage. Transfer dough into a bowl, cover with cling film and allow to rise until tripled in size. </legend><legend style="color: #111111; font-weight: medium;"><b>Divide</b> the dough into equal pieces (about 20), shape each piece into a doughnut, place them into a well floured surface, cover and allow to rise for 1h and 30 mins until doubled in size. Meanwhile <b>heat</b> te oil until it reaches the temperature of 170ºC and fry doughnuts in a large and tall saucepan 2-3 minutes per side until golden brown. <b>Remove</b> with a slotted spoon and allow to sit on kitchen paper to drain off the excess of oil. </legend><legend style="color: #111111; font-weight: medium;"><b>Dust</b> and cover the doughnuts with caster sugar and enjoy!</legend><legend style="color: #111111; font-weight: medium;"> </legend></fieldset>
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<a href="http://4.bp.blogspot.com/-ylliPIX42BQ/VNuMFqeWdgI/AAAAAAAAEos/eje1COpl9js/s1600/Fatti%2Bfritti.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-ylliPIX42BQ/VNuMFqeWdgI/AAAAAAAAEos/eje1COpl9js/s1600/Fatti%2Bfritti.jpg" width="474" /></a></div>
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Nicoletta Palmashttp://www.blogger.com/profile/17699650988647053489noreply@blogger.com5tag:blogger.com,1999:blog-3496214515546403449.post-67952818908253799952015-02-04T23:28:00.000+01:002015-06-23T22:06:50.683+02:00Breadsticks with chia seeds!!!<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://2.bp.blogspot.com/-B8_4ZeKUoNE/VNKS1bUi6WI/AAAAAAAAEnk/IwOXCMhpIA0/s1600/grissini.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="grissini si semi di chia" border="0" src="http://2.bp.blogspot.com/-B8_4ZeKUoNE/VNKS1bUi6WI/AAAAAAAAEnk/IwOXCMhpIA0/s1600/grissini.jpg" height="640" title="Breadsticks with chia seeds" width="424" /></a></div>
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<a href="" onclick="window.open('http://www.google.com/translate_p?u='+encodeURIComponent(location.href)+'&langpair=it%7Cen&hl=it&ie=UTF8'); return false;" rel="nofollow" target="_blank" title="Translate English to Italian"><img alt="" src="http://digilander.libero.it/iolecalblogspot/flags/Italian.jpg" style="cursor: pointer;" title="Translate English to Italian" /></a> <a href="http://www.my-breadandbutter.com/2015/01/grissini-ai-semi-di-chia-con-esubero-di-licoli.html" rel="nofollow" target="_blank">Recipe in Italian</a></div>
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In the last few weeks I've been quite sick, sinusitis, chest infection, high fever.....and for me not wanting to eat anything or cook when I get chance and I'm home it means I don't really feel very well. But about 2 weeks ago I really wanted to bake a loaf for a friend and his family and it's the first time I really had to push myself to knead the dough and bake a bread loaf. As I had too much <b>sourdough</b> left, as usually I feed the all starter which I keep in fridge, I didn't want to throw it away so I kneaded in just 5 minutes this amazing <b>breadsticks</b>! But I have to warn you if you are on a diet like me!!! They are crunchy, savoury, delicious and hard to resist! Once you try one you can't stop eating them!
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<legend style="color: #111111; font-weight: medium;"><b><span style="color: #a64d79; font-size: large;">BREADSTICKS WITH CHIA SEEDS</span></b></legend><legend style="color: #111111; font-weight: medium;"><b>INGREDIENTS for 12 large breadsticks</b></legend><legend style="color: #111111; font-weight: medium;"></legend><br />
<ul style="text-align: left;">
<li>200g organic stoneground flour (type 2)</li>
<li>160g mature sourdough starter (or not active yet sourdough 100% hydration)</li>
<li>45g water</li>
<li>25g extra virgin olive oil</li>
<li>7g salt</li>
<li>Chia seeds to taste</li>
</ul>
<legend style="color: #111111; font-weight: medium;"><br /></legend><legend style="color: #111111; font-weight: medium;">In a bowl <b>combine</b> all the ingredients and knead until shiny, smooth and elastic. At this point add the chia seeds and mix until well distributed. <b>Transfer</b> dough into a lightly oiled bow, cover with cling film and allow to rest for at least 30 minutes. Mine rested for just over 2 hours. Roll out the dough quite thin with a rolling pin. <b>Cut</b> the dough into 24 stripes about 1cm wide, and twist two stripes together. Place them on a baking sheet ( I used a silicon based tray<a href="http://www.pavonidea.it/prodotti_dettaglio.asp?subcat_id=50&prod_prod_id=186" rel="nofollow" target="_blank"> OP OP from PavonIdea</a>), cover and allow to rest for 30 mins.</legend><legend style="color: #111111; font-weight: medium;">Meanwhile <b>pre-hea</b>t the oven at 180ºC.</legend><legend style="color: #111111; font-weight: medium;">Brush each breadstick with olive oil and sprinkle with salt.</legend><legend style="color: #111111; font-weight: medium;"><b>Bake</b> the breadstick for 20 minutes until light golden brown and crispy. </legend> </fieldset>
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<a href="http://4.bp.blogspot.com/-lzKVSvfGqbk/VNKS17_ymlI/AAAAAAAAEns/zs2DFIzr8S4/s1600/Collage%2Bgrissini.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="grissini ai semi di chia" border="0" src="http://4.bp.blogspot.com/-lzKVSvfGqbk/VNKS17_ymlI/AAAAAAAAEns/zs2DFIzr8S4/s1600/Collage%2Bgrissini.jpg" height="578" title="breadsticks with chia seeds" width="640" /></a></div>
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Nicoletta Palmashttp://www.blogger.com/profile/17699650988647053489noreply@blogger.com0tag:blogger.com,1999:blog-3496214515546403449.post-65332602571905062342015-02-03T09:35:00.001+01:002015-06-23T22:06:59.822+02:00Cottage pie!!!<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://1.bp.blogspot.com/-kzJKcT9_u0Q/VNB70P1suYI/AAAAAAAAEmk/lTmp1oZA8pM/s1600/DSC_0266%2Bcopy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Light cottage pie" border="0" src="http://1.bp.blogspot.com/-kzJKcT9_u0Q/VNB70P1suYI/AAAAAAAAEmk/lTmp1oZA8pM/s1600/DSC_0266%2Bcopy.jpg" height="640" title="Cottage pie" width="424" /></a></div>
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<a href="" onclick="window.open('http://www.google.com/translate_p?u='+encodeURIComponent(location.href)+'&langpair=it%7Cen&hl=it&ie=UTF8'); return false;" rel="nofollow" target="_blank" title="Translate English to Italian"><img alt="" src="http://digilander.libero.it/iolecalblogspot/flags/Italian.jpg" style="cursor: pointer;" title="Translate English to Italian" /></a><a href="http://www.my-breadandbutter.com/2015/01/cottage-pie.html" rel="nofollow" target="_blank"> Recipe in Italian</a></div>
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Wow lot's of memories......I didn't have a cottage pie for ages! When I used to live in the Uk it was one of my favourite meals. One of my british comfort food, especially on my first job as cabin crew when I did manage to bring daily a nice meal to heat up in the aircraft oven. Yummy!!!</div>
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I love cottage pie, Shepherd's pie but especially the fish pie.</div>
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For this cottage pie I didn't actually follow any particular recipe, I just cooked it my own may, following my memories and my Italian roots.</div>
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So easy to make and full of flavours, a balanced meal perfect in this cold winter days!</div>
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<legend style="color: #111111; font-weight: medium;"><b><span style="color: #a64d79; font-size: large;">COTTAGE PIE</span></b></legend><legend style="color: #111111; font-weight: medium;"><b>INGREDIENTS </b></legend><legend style="color: #111111; font-weight: medium;"><b>Serves 4</b></legend><legend style="color: #111111; font-weight: medium;"></legend><br />
<ul style="text-align: left;">
<li>1 carrot</li>
<li>1 celery stick</li>
<li>1 small onion</li>
<li>430g lean beef mince</li>
<li>60g tomato sauce</li>
<li>1 tbsp tomato paste</li>
<li>1 tbsp Worcestershire sauce</li>
<li>1 tbsp extra virgin olive oil</li>
<li>1 bay leaf</li>
<li>Thyme sprigs</li>
<li>Homemade meat stock</li>
<li>Salt to taste</li>
<li>450g potatoes</li>
<li>60ml milk</li>
<li>1 knob of butter</li>
<li>20/30g grated parmesan cheese</li>
</ul>
<legend style="color: #111111; font-weight: medium;"><br /></legend><legend style="color: #111111; font-weight: medium;"><b>Peel</b>, wash and dice the vegetables. Heat the olive oil in a large saucepan, add the diced vegetable and cook on a gentle heat until soft, add a drop of water if necessary or more olive oil. <b>Add </b>the mince meat and cook until browned. At this stage add the thyme sprigs, the bay leaf, tomato sauce, tomato paste, Worcestershire sauce and meat stock ( I used homemade lean chicken stock). <b>Cook</b> on a gentle heat approximately 30 to 40 minutes until the gravy is thick and coating the meat. Season to taste and discard the bay leaf and thyme. </legend><legend style="color: #111111; font-weight: medium;">Meanwhile <b>boil</b> the potatoes in salted boiling water until tender. Drain and peel the potatoes still hot. Mash the potatoes with the milk and butter. Season to taste. Distribute meat into an ovenproof dish. <b>Spoon</b> on the mash to cover. Sprinkle with the grated parmesan cheese and some bread crumbs. <b>Bake</b> the pie in the oven at 190ºC for 30 minutes or until golden brown. </legend><legend style="color: #111111; font-weight: medium;"><br /></legend></fieldset>
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<a href="http://2.bp.blogspot.com/-rOReOqz_rkE/VNB76tiqxvI/AAAAAAAAEms/hniOTzCA-aw/s1600/pie%2B1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Light cottage pie" border="0" src="http://2.bp.blogspot.com/-rOReOqz_rkE/VNB76tiqxvI/AAAAAAAAEms/hniOTzCA-aw/s1600/pie%2B1.jpg" height="640" title="Cottage pie" width="424" /></a></div>
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Nicoletta Palmashttp://www.blogger.com/profile/17699650988647053489noreply@blogger.com1tag:blogger.com,1999:blog-3496214515546403449.post-84738087911760105522015-02-01T20:15:00.000+01:002015-06-23T22:08:39.675+02:00Linseeds and linseeds flour bread!!!<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://3.bp.blogspot.com/-_jGZrLz10JM/VM5or5djlhI/AAAAAAAAEmE/oe6b0uvJoFg/s1600/Pane%2Bfarina%2Bdi%2Blino.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-_jGZrLz10JM/VM5or5djlhI/AAAAAAAAEmE/oe6b0uvJoFg/s1600/Pane%2Bfarina%2Bdi%2Blino.jpg" height="640" width="470" /></a></div>
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<img alt="" src="http://digilander.libero.it/iolecalblogspot/flags/Italian.jpg" style="cursor: pointer;" title="Translate English to Italian" /> <a href="http://www.my-breadandbutter.com/2015/01/pane-con-semi-e-farina-di-semi-di-lino.html" rel="nofollow" target="_blank">recipe in Italian</a></div>
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Hello!! Wow I started to write this post last week....actually I had finished to translate the recipe when I made a mistake and delated the all post! I was gutted ....It's already so difficult to find the time to translate and update both blogs (in Italian and English) . Thankfully I'm not posting very often nowadays even in my Italian blog. Let's see now if i'll manage to write and post this recipe today, Sunday the 1st of February.</div>
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Yet again another bread recipe, but for this one I used a firm pre-ferment, known as biga. It's an Italian style starter with no salt and made by using no too much yeast. I think it enhance the flavour of the bread, which comes from the grain and not from the yeast. A bread with less yeast I also think it's easier to digest.</div>
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<legend style="color: #111111; font-weight: medium;"><b><span style="color: #a64d79; font-size: large;">LINSEEDS AND LINSEEDS FLOUR BREAD WITH STONEGROUND FLOUR</span></b></legend><legend style="color: #111111; font-weight: medium;"><b>INGREDIENTS</b></legend><legend style="color: #111111; font-weight: medium;"><b>Biga:</b></legend><legend style="color: #111111; font-weight: medium;"></legend><br />
<ul style="text-align: left;">
<li>100g type 2 stoneground flour</li>
<li>42g water</li>
<li>30g liquid sourdough starter (100%)</li>
</ul>
<legend style="color: #111111; font-weight: medium;"><b>Final dough:</b></legend><legend style="color: #111111; font-weight: medium;"></legend><br />
<ul style="text-align: left;">
<li>90g biga</li>
<li>400g stoneground flour (type 2)</li>
<li>100g linseeds flour</li>
<li>400g water</li>
<li>12g salt</li>
<li>Linseeds to taste</li>
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<legend style="color: #111111; font-weight: medium;"><br /></legend><legend style="color: #111111; font-weight: medium;">The night before start preparing the <b>biga</b>. Mix the water, sourdough, and flour until combined; knead until the dough just comes off the sides of the bowl, 2 to 3 minutes. The dough will be very stiff. Ferment at room temperature for 12 hours.</legend><legend style="color: #111111; font-weight: medium;">In the morning<b> autolyse</b> the two types of flour with 300g of water for at least 30 minutes. </legend><legend style="color: #111111; font-weight: medium;">Mix the biga with the remaining 100g of water on low speed with the flat beater, add the autolysed flour and water and salt, <b>mix</b> on medium speed until dough picks off the sides and bottom of the bowl into a single mass. The dough should be shiny, smooth and elastic. An excellent test for gluten development is to gently work a piece of the dough between your fingers, stretch it as thin as possible, until it is almost translucent, to form a <b>windowpaning</b>. </legend><legend style="color: #111111; font-weight: medium;">At this stage change the fact beater with the dough hook, add the linseeds and mix on a low speed until well combined. Allow dough to rest for 10 mins, punch it down and fold the sides of the dough onto itself. <b>Shape</b> into a ball and transfer to a lightly oiled bowl. Cover with clingfilm and ferment at room temperature until doubled in size, about 6 hours. </legend><legend style="color: #111111; font-weight: medium;">Stretch gently the fermented dough and again fold the sides of the dough onto itself. </legend><legend style="color: #111111; font-weight: medium;"><b>Shape</b> the loaf and transfer into a well floured proofing basket. Proof for 1 hour or until doubled in size. Meanwhile pre-heat the oven at the maximum temperature with the pizza stone inside. <b>Flip-over</b> the bread dough into the very hot baking stone, score and bake at 230ºC for 15 minutes, turn down the oven temperature to 200ºC and continue baking for 20 minutes, the for a further 15 minutes at 180ºC or until loaf sounds hollow.</legend><legend style="color: #111111; font-weight: medium;"><b>Allow</b> to cool completely onto a cooling rack. </legend><legend style="color: #111111; font-weight: medium;"><br /></legend></fieldset>
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Nicoletta Palmashttp://www.blogger.com/profile/17699650988647053489noreply@blogger.com0tag:blogger.com,1999:blog-3496214515546403449.post-90062733594126128522014-11-25T08:30:00.000+01:002015-06-23T22:09:13.380+02:00Apple and cinnamon cake with stone ground flour!<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://1.bp.blogspot.com/-dPkvpf1qn5M/VHQ0kRhc3vI/AAAAAAAAEhg/FoUj3lwrJ7o/s1600/Fetta%2Bdi%2Btorta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Torta di mele e cannella" border="0" src="http://1.bp.blogspot.com/-dPkvpf1qn5M/VHQ0kRhc3vI/AAAAAAAAEhg/FoUj3lwrJ7o/s1600/Fetta%2Bdi%2Btorta.jpg" height="640" title="Apple and cinnamon cake" width="424" /></a></div>
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<a href="https://www.blogger.com/blogger.g?blogID=3496214515546403449" onclick="window.open('http://www.google.com/translate_p?u='+encodeURIComponent(location.href)+'&langpair=it%7Cen&hl=it&ie=UTF8'); return false;" rel="nofollow" target="_blank" title="Translate English to Italian"><img alt="" src="http://digilander.libero.it/iolecalblogspot/flags/Italian.jpg" style="cursor: pointer;" title="Translate English to Italian" /></a> <a href="http://www.my-breadandbutter.com/2014/11/torta-di-mele-e-cannella-con-farina-macinata-a-pietra.html" rel="nofollow" target="_blank">Recipe in Italian</a></div>
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It's been long time since I've baked a <b>cake</b>..... actually I don't even remember when was the last time I did! For sure before I've started my diet, or better and healthy and balanced diet.</div>
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Some times I still need a treat though....and once in a while if I go out for dinner I have a dessert to finish with my meal, but to bake a cake and the smell of the cake baking in the kitchen is all another story..... There is nothing better on a cold afternoon, when you are home alone than having a warm slice of cake with a nice steaming tea and a good book!</div>
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I got this recipe from my sister years ago, it's from an old family friend....I'm still wandering why it took me so long to bake this cake! I still tried to bake this cake with healthier ingredients so I used <b>stone ground flour</b> instead of plain flour and <b>brown sugar</b>.</div>
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Mine it's very small, my mould form <a href="http://www.pavonidea.it/prodotti_dettaglio.asp?subcat_id=65&prod_prod_id=94&desc=MINITORTIERA" rel="nofollow" target="_blank">PavonIdea</a> it's only 12 cm in diameter. If you want to make a large cake just double recipe.</div>
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<legend style="color: #111111; font-weight: medium;"><b><span style="color: #a64d79; font-size: large;">APPLE AND CINNAMON CAKE</span></b></legend><legend style="color: #111111; font-weight: medium;"><b>INGREDIENTS</b></legend><legend style="color: #111111; font-weight: medium;"></legend><br />
<ul style="text-align: left;">
<li>150g stone ground flour (type 1)</li>
<li>90g brown sugar</li>
<li>2 eggs</li>
<li>1 tsp baking powder</li>
<li>50ml semi skimmed milk</li>
<li>50ml sunflower seeds oil</li>
<li>1 tsp ground cinnamon </li>
<li>1 large apple</li>
</ul>
<legend style="color: #111111; font-weight: medium;"><b>Whisk</b> eggs with brown sugar until fluffy and doubled in size. Add the sieved flour, baking powder and cinnamon and mix with an electric mixer. Add the milk and oil and mix well until well combined. <b>Peel</b> and core the apple, then cut into thin slices half of it and into small cubes the other half of the apple. </legend><legend style="color: #111111; font-weight: medium;"><b>Mix</b> the diced apple to the cake batter. Spread the thin apple slices into the base of the cake tin and pour batter over the apples. I used a silicon based mould , but if you use a spring form you need to grease and flour the tin first. </legend><legend style="color: #111111; font-weight: medium;"><b>Bake</b> in hot oven at 160ºC for 30/35 minutes.</legend><legend style="color: #111111; font-weight: medium;">Allow to cool down and remove from tin</legend><legend style="color: #111111; font-weight: medium;"><br /></legend></fieldset>
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<a href="http://3.bp.blogspot.com/-PycRw4nTYBQ/VHQ0mggnEgI/AAAAAAAAEho/aBRaiDkOBjM/s1600/torta%2Bdi%2Bmele%2B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Torta di mele e cannella" border="0" src="http://3.bp.blogspot.com/-PycRw4nTYBQ/VHQ0mggnEgI/AAAAAAAAEho/aBRaiDkOBjM/s1600/torta%2Bdi%2Bmele%2B2.jpg" height="640" title="Apple and cinnamon cake" width="424" /></a></div>
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Nicoletta Palmashttp://www.blogger.com/profile/17699650988647053489noreply@blogger.com1tag:blogger.com,1999:blog-3496214515546403449.post-53250489049607155452014-11-22T04:37:00.001+01:002015-06-23T22:09:34.588+02:00Soft Sandwich Bread with Chia seeds!!!<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://4.bp.blogspot.com/-yo_wR-bkL88/VG_vXEjMqwI/AAAAAAAAEfs/mTsNudqLvBc/s1600/sandwich%2Bbread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="pancarré multicereali con semi di chia" border="0" src="http://4.bp.blogspot.com/-yo_wR-bkL88/VG_vXEjMqwI/AAAAAAAAEfs/mTsNudqLvBc/s1600/sandwich%2Bbread.jpg" height="640" title="Soft sandwich bread with chia seeds" width="424" /></a></div>
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<a href="https://www.blogger.com/blogger.g?blogID=3496214515546403449" onclick="window.open('http://www.google.com/translate_p?u='+encodeURIComponent(location.href)+'&langpair=it%7Cen&hl=it&ie=UTF8'); return false;" rel="nofollow" target="_blank" title="Translate English to Italian"><img alt="" src="http://digilander.libero.it/iolecalblogspot/flags/Italian.jpg" style="cursor: pointer;" title="Translate English to Italian" /></a>
<a href="http://www.my-breadandbutter.com/2014/11/pancarre-multicereali-ai-semi-di-chia.html" rel="nofollow" target="_blank">Recipe in Italian</a></div>
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The day I baked the <a href="http://breadandbutteren.blogspot.it/2014/11/brioche-with-stone-ground-flour.html" rel="nofollow" target="_blank">Brioche</a> with stone ground flour my hubby said was the best sweet bread I have ever made ( I would say even the only one he tasted ). In truth the previous times I always used refined flour and sugar and thats the main reason he always refuse to taste any of them. But with that brioche I managed to tempt him.....I have to say it was almost impossible to resist with the good smell in the house! But anyway after all good comments about the brioche he also asked to bake a soft sandwich bread. Over the years I've studied a lot and tried to improve my baking skills to obtain a bread with a nice crumb and especially with a thick crust, ok probably in the last few months I baked to much bread with a nice crispy crust but thats the way I like bread. Everyone who follow my blogs nowadays knows that I love baking and if someone ask me to try new recipes I can't ignore the request. I've searched on the web for the perfect sandwich bread recipe, But they were all with refined flours, sugar and butter so modifying a few recipes I got this amazing bread! Delicious !!!</div>
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<legend style="color: #111111; font-weight: medium;"><b><span style="color: #a64d79; font-size: large;">MULTI CEREAL SOFT SANDWICH BREAD WITH CHIA SEEDS</span></b></legend><legend style="color: #111111; font-weight: medium;"><b>INGREDIENTS</b></legend><legend style="color: #111111; font-weight: medium;"><b><br /></b></legend><legend style="color: #111111; font-weight: medium;"><b>Starter</b></legend><legend style="color: #111111; font-weight: medium;"></legend><br />
<ul style="text-align: left;">
<li>82g multi-cereals flour (durum wheat, soft wheat, spelt, rye, rice, buckwheat, corn flour)</li>
<li>44g water</li>
<li>26g liquid sourdough starter (100%)</li>
</ul>
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<b>Final dough</b></div>
<div>
<ul style="text-align: left;">
<li>420g multi-cereals flour</li>
<li>210g water</li>
<li>80g egg white</li>
<li>54g extra virgin olive oil</li>
<li>15g salt</li>
<li>1 tsp powder malt</li>
<li>Chia seeds</li>
</ul>
</div>
<div>
<b>Prepare the starter</b>: Mix the sourdough, water and flour and let fermentation at room temperature for 12 hours.<br />
In the morning prepare the final dough. On the stand mixer bowl mix the starter with the milk using the flat beater. Add the flour, malt, salt and egg whites.Knead well on medium speed until you have a smooth dough and until it picks off the sides and bottom of the bowl into a single mass. At this point <b>add</b> the olive oil in three stages, wait until is well incorporated before adding more oil. When all the olive oil is incorporated change the flat beater with the dough hook add the chia seeds and continue kneading. <b>Continue kneading</b> until you have a smooth, shiny and elastic dough. To check if the dough has been kneaded enough look for the '<b>window pane</b>' effect. To do this cut a piece of dough from the ball, hold it up and try to stretch it out into a thin sheet. If you can make it thin enough to see light through it when you hold it up to the window, and the dough isn't tearing, then it is elastic enough to stop kneading. But if the dough tears when you are trying to stretch it then continue kneading for a few more minutes and try again. <b>Place</b> the dough in a oiled bow, cover with cling film and let fermentation start a room temperature for a few hours, then refrigerate for 10/12 hours. I then left bread dough to rise at room temperature overnight, about 8 hours. When dough is doubled in size, divide in 3 equal pieces, form 3 smooth and perfect balls and transfer them into a large loaf mould ( mine is about 21x11cm). <b>Cover</b> with cling film and leave to prove for 2 – 3 hours, or until the dough has risen to just above the rim of the tin. <br />
<b>Brush</b> the top of the bread wit some egg white and bake in a hot oven at 180ºC for 35/40 minutes. If the top of the bread gets to brown cover it with kitchen foil.<br />
Allow bread to cool down before slicing! </div>
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<a href="http://1.bp.blogspot.com/-kadfea8qoBA/VG_vl4YYQBI/AAAAAAAAEf0/ZOx6FotNv20/s1600/Pancarre'%2Bfetta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Pancarré multicereali con semi di chia" border="0" src="http://1.bp.blogspot.com/-kadfea8qoBA/VG_vl4YYQBI/AAAAAAAAEf0/ZOx6FotNv20/s1600/Pancarre'%2Bfetta.jpg" height="640" title="Soft sandwich bread with chia seeds" width="425" /></a></div>
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<a href="http://3.bp.blogspot.com/-TDV1qb3aeJg/VG_vo-GwG8I/AAAAAAAAEgE/-rgNQ64Qv18/s1600/pancarre'%2B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Pancarré mutlicereali con semi di chia" border="0" src="http://3.bp.blogspot.com/-TDV1qb3aeJg/VG_vo-GwG8I/AAAAAAAAEgE/-rgNQ64Qv18/s1600/pancarre'%2B2.jpg" height="640" title="Soft sandwich bread with chia seeds" width="425" /></a></div>
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<a href="http://1.bp.blogspot.com/-LO7Fdd4pfo4/VG_vnEHxluI/AAAAAAAAEf8/l1aozOtIMR0/s1600/PicMonkey%2BCollage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Pancarré multicereali con semi di chia" border="0" src="http://1.bp.blogspot.com/-LO7Fdd4pfo4/VG_vnEHxluI/AAAAAAAAEf8/l1aozOtIMR0/s1600/PicMonkey%2BCollage.jpg" height="418" title="Soft sandwich bread with chia seeds" width="640" /></a></div>
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Nicoletta Palmashttp://www.blogger.com/profile/17699650988647053489noreply@blogger.com0tag:blogger.com,1999:blog-3496214515546403449.post-17629173510087196352014-11-11T08:00:00.000+01:002015-06-23T22:09:48.966+02:00Agedashi Tofu!!!<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://4.bp.blogspot.com/-mj9iX0ulh-w/VGB6epuQttI/AAAAAAAAEec/oa5tK_l5KgQ/s1600/tofu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Fried tofu" border="0" src="http://4.bp.blogspot.com/-mj9iX0ulh-w/VGB6epuQttI/AAAAAAAAEec/oa5tK_l5KgQ/s1600/tofu.jpg" height="640" title="Agedashi Tofu" width="424" /></a></div>
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<a href="https://www.blogger.com/blogger.g?blogID=3496214515546403449" onclick="window.open('http://www.google.com/translate_p?u='+encodeURIComponent(location.href)+'&langpair=it%7Cen&hl=it&ie=UTF8'); return false;" rel="nofollow" target="_blank" title="Translate English to Italian"><img alt="" src="http://digilander.libero.it/iolecalblogspot/flags/Italian.jpg" style="cursor: pointer;" title="Translate English to Italian" /></a> <a href="http://www.my-breadandbutter.com/2014/11/agedashi-tofu.html" rel="nofollow" target="_blank">Recipe in Italian</a><br />
Hi Everyone!!!! I've got these photos on my files since july and all I've been publishing recently, at least in the Italian blog, is bread recipes or brioche. I know that many of you, or at least many Italians, will stuck up your nose, but spending lot's of time in Japan I got used to eat <b>tofu</b> and I actually love it! I love <b>Asian food</b>, Thai, Korean, Chinese or Japanese..... Tofu has a plain taste but cooked with good ingredients can be really delicious. I love <b>Agedashi Tofu</b>, it's one of my favourite Japanese dishes. Easy and quick to make!<br />
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<legend style="color: #111111; font-weight: medium;"><b><span style="color: #a64d79;"><span style="font-size: large;">AGEDASHI TOFU (FRIED TOFU</span>)</span></b></legend><legend style="color: #111111; font-weight: medium;"><b>INGREDIENTS</b></legend><legend style="color: #111111; font-weight: medium;"></legend><br />
<ul style="text-align: left;">
<li>2 blocks of tofu of 150g each</li>
<li>200ml water</li>
<li>2 tsp dashi stock powder </li>
<li>2 tbs soy sauce</li>
<li>3 tbs mirin</li>
<li>Potato starch to dust the tofu</li>
<li>Frying oil</li>
<li>Spring onions</li>
</ul>
<legend style="color: #111111; font-weight: medium;"><br /></legend><legend style="color: #111111; font-weight: medium;"><b>Wrap</b> tofu in kitchen paper to drain the excess water. Start to prepare the dash stock by boiling the 200ml of water. Add 2 teaspoons of dashi powder and mix well until dissolved. <b>Add</b> the soy sauce and mirin to the stock. Cut the tofu in two or three pieces and </legend><legend style="color: #111111; font-weight: medium;">dust each piece with the potato starch. </legend><legend style="color: #111111; font-weight: medium;"><b>Fry</b> the tofu in hot oil until lightly golden brown. Drain to remove the excess oil ( to remove it from the hot oil I used the slotted spoon from<a href="http://www.pavonidea.it/prodotti_dettaglio.asp?subcat_id=146&prod_prod_id=160" rel="nofollow" target="_blank"> PavonIdea</a>).</legend><legend style="color: #111111; font-weight: medium;">In a bowl serve one ladle of hot stock, add the fried tofu and sprinkle with some spring onions. <b>Serve</b> hot. </legend></fieldset>
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Nicoletta Palmashttp://www.blogger.com/profile/17699650988647053489noreply@blogger.com1tag:blogger.com,1999:blog-3496214515546403449.post-86989597436892315982014-11-07T08:00:00.000+01:002015-06-23T22:10:04.985+02:00Brioche with stone ground flour, sourdough starter, raisins and pine nuts !!!<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://www.blogger.com/blogger.g?blogID=3496214515546403449" onclick="window.open('http://www.google.com/translate_p?u='+encodeURIComponent(location.href)+'&langpair=it%7Cen&hl=it&ie=UTF8'); return false;" rel="nofollow" target="_blank" title="Translate English to Italian"><img alt="" src="http://digilander.libero.it/iolecalblogspot/flags/Italian.jpg" style="cursor: pointer;" title="Translate English to Italian" /></a> <a href="http://www.my-breadandbutter.com/2014/11/brioche-lievitazione-naturale-al-miele.html" rel="nofollow" target="_blank">Recipe in Italian</a></div>
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I absolutely have to share this recipe also in English! It's an amazing and delicious <b>brioche</b> made with a stone ground flour, my <b>liquid sourdough starter</b> and honey instead of sugar.</div>
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It's not an easy preparation but I wanted to see how my starter works with a rich dough with eggs and butter. I'm just trying to get ready for the Christmas season, this year I would love to try to bake panettone.....a really difficult task! Last year I made the <a href="http://www.my-breadandbutter.com/2013/12/il-pandoro-senza-sfogliatura-di-adriano.html" rel="nofollow" target="_blank">Pandoro</a>...and I was so happy with the result!</div>
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<legend style="color: #111111; font-weight: medium;"><b><span style="color: #a64d79; font-size: large;">BRIOCHE WITH SOURDOUGH STARTER, HONEY, RAISINS AND PINE NUTS</span></b></legend><legend style="color: #111111; font-weight: medium;"><b>INGREDIENTS</b></legend><legend style="color: #111111; font-weight: medium;"></legend><br />
<ul style="text-align: left;">
<li>430g strong flour ( I used stone ground flour, type 2, w280)</li>
<li>125g milk</li>
<li>65g water</li>
<li>100g sourdough starter 100% hydration</li>
<li>96g honey</li>
<li>5g salt</li>
<li>1 whole egg</li>
<li>1 egg yolk</li>
<li>1 tsp vanilla essence</li>
<li>Zest of one organic lemon</li>
<li>100g butter</li>
</ul>
<legend style="color: #111111; font-weight: medium;"></legend><br />
<ul style="text-align: left;">
<li>200g raisins</li>
<li>Limoncello</li>
<li>Pine nuts</li>
<li>1 egg white</li>
</ul>
<legend style="color: #111111; font-weight: medium;"><b>Method</b></legend><legend style="color: #111111; font-weight: medium;"><b><br /></b></legend><legend style="color: #111111; font-weight: medium;"><b>Soak</b> the raisins in lukewarm water with a few tablespoons of Limoncello.</legend><legend style="color: #111111; font-weight: medium;">On the stand mixer bowl mix the sourdough starter with the milk and water using the flat beater, add just enough flour to have a soft dough. Knead on low speed. Add 1 egg yolk, 30g of honey and immediately just enough flour to give to the dough a soft consistency. When all the ingredients are well incorporated, add 1 more egg yolk, 30g of honey and more flour, <b>knead</b> until well incorporated. At this point add the egg white, the remaining honey, the 5g of salt, lemon zest, vanilla essence and all the remaining flour. Knead well on medium speed until you have a smooth dough and until it picks off the sides and bottom of the bowl into a single mass. Add the diced butter at room temperature into three times. Wait until is well incorporated before adding more butter. <b>Continue</b> kneading until you have a smooth, shiny and elastic dough. To see if the dough has been kneaded enough look for the <u>'window pane' </u>effect. To do this cut a piece of dough from the dough, hold it up and try to stretch it out into a thin sheet. If you can make it thin enough to see light through it when you hold it up to the window, and the dough isn't tearing, then it is elastic enough to stop kneading. But if the dough tears when you are trying to stretch it then continue kneading for a few more minutes and try again.</legend><legend style="color: #111111; font-weight: medium;">At this point <b>change</b> the flat beater into the dough hook, add the raisins and knead on low speed until well incorporated. </legend><legend style="color: #111111; font-weight: medium;"><b>Transfer</b> brioche dough into a bowl, cover with cling film and allow to rise at room temperature for 3/4 hours. When fermentation has started and dough it's rising put in the fridge overnight. In the morning remove bowl from the fridge and allow dough to rise at room temperature until doubled in size. At this point you can form the brioche. The total weight of my dough was 1200g. My loaf tin from <a href="http://www.pavonidea.it/prodotti_dettaglio.asp?subcat_id=57&prod_prod_id=209&desc=FLATTY106MR" rel="nofollow" target="_blank">PAVONI IDEA</a> it's not really big. </legend><legend style="color: #111111; font-weight: medium;"><u>To calculate how much dough you need to put inside the mould, simply fill it until the edge with water, weight the amount and water then multiply for 0.6.</u></legend><legend style="color: #111111; font-weight: medium;"><u>The total amount of brioche dough for my 21x11cm h6cm mould it's 780g, 1300g x 0.6=780g.
</u>Shape the brioche as you prefer, I simply divided the dough into 3 equal parts, 260g each, and distribute them into the loaf tin. <b>Cover</b> with cling film and leave to prove for 2 – 3 hours, or until the dough has risen to just above the rim of the tin. </legend><legend style="color: #111111; font-weight: medium;"><b>Brush</b> the top with the remaining egg white, sprinkle with pine nuts and bake in a hot oven at 200ºC for 15 minutes, cover the brioche with kitchen foil and bake at 180ºC for 35 minutes or until a skewer inserted into the centre comes out clean. </legend><legend style="color: #111111; font-weight: medium;"><br /></legend></fieldset>
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Nicoletta Palmashttp://www.blogger.com/profile/17699650988647053489noreply@blogger.com0tag:blogger.com,1999:blog-3496214515546403449.post-8594607819351148842014-11-06T02:38:00.000+01:002015-06-23T22:10:29.973+02:00Pizza with liquid sourdough starter<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://1.bp.blogspot.com/-E5_kOJldNlg/VFrJqbQjCKI/AAAAAAAAEdM/aa2nH_cSRa8/s1600/focaccia.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-E5_kOJldNlg/VFrJqbQjCKI/AAAAAAAAEdM/aa2nH_cSRa8/s1600/focaccia.jpg" height="424" width="640" /></a></div>
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<a href="" onclick="window.open('http://www.google.com/translate_p?u='+encodeURIComponent(location.href)+'&langpair=it%7Cen&hl=it&ie=UTF8'); return false;" rel="nofollow" target="_blank" title="Translate English to Italian"><img alt="" src="http://digilander.libero.it/iolecalblogspot/flags/Italian.jpg" style="cursor: pointer;" title="Translate English to Italian" /></a> <a href="https://www.blogger.com/%3Ca%20target=%22_blank%22%20rel=%22nofollow%22%20onclick=%22window.open('http://www.google.com/translate_p?u='+encodeURIComponent(location.href)+'&langpair=it%7Cen&hl=it&ie=UTF8');%20return%20false;%22%20title=%22Translate%20English%20to%20Italian%22%3E%3Cimg%20style=%22cursor:pointer;%22%20alt=%22%22%20src=%22http://digilander.libero.it/iolecalblogspot/flags/Italian.jpg%22%20title=%22Translate%20English%20to%20Italian%22%20/%3E%3C/a%3E" rel="nofollow" target="_blank"><span style="font-size: large;">Recipe in Italian</span></a><br />
Let's see if I can keep up with the updates. Now I want to share this amazing pizza, published quite recently in my Italian blog. Long fermentation with my liquid sourdough starter (100% hydration). At the beginning I thought it was going to be a disaster.....the fermentation was so slow, actually didn't rise at all in the fridge and then suddenly about 10 hours at room temperature the dough exploded and got lots of nice bubbles. </div>
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This focaccia is really soft and with a rustic taste, you gotta try it!!!</div>
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<legend style="color: #111111; font-weight: medium;"><b><span style="color: #a64d79; font-size: large;">PIZZA WITH LIQUID SOURDOUGH STARTER</span></b></legend><legend style="color: #111111; font-weight: medium;"><b>INGREDIENTS</b></legend><legend style="color: #111111; font-weight: medium;"></legend><br />
<ul style="text-align: left;">
<li>100g strong stone ground flour</li>
<li>200g multi cereal flour ( Spelt, wheat, enkir)</li>
<li>50g sourdough starter</li>
<li>240g water</li>
<li>12g salt</li>
<li>1 tbs extra virgin olive oil</li>
</ul>
<div>
<b>Topping</b></div>
<ul style="text-align: left;">
<li>Tomato sauce </li>
<li>origano</li>
<li>Salt </li>
<li>Extra virgin olive oil</li>
</ul>
<div>
In a stand mixer <b>mix</b> the two flours with the sourdough starter and the water. At last add the salt. Continue kneading until you have a smooth dough and until it picks off the sides and bottom of the bowl into a single mass. At this moment add the olive oil and continue <b>kneading</b> until well incorporated. Change the flat beater to the dough hook and continue kneading for a few minutes until the dough is smooth, shiny and elastic. The dough will clean the sides of the bowl and make a slapping noise.<br />
<b>Transfer</b> dough in a oiled bowl, cover with cling film and keep at room temperature for a few hours, then put in the fridge overnight for about 12 hours.<br />
Remove bowl from the fridge and allow dough to rise at room temperature until doubled in size. <b>Lightly oil </b>an oven tray and stretch the dough with wet hands. Be careful no to break all te fermentation bubbles. Spread some tomato sauce on the pizza base, season with olive oil and salt and let rise at room temperature for 1 hour. Pre-heat the oven at 200ºC.<br />
<b>Sprinkle</b> the surface with some fresh origano and bake the pizza at for 15/20 minutes.</div>
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Nicoletta Palmashttp://www.blogger.com/profile/17699650988647053489noreply@blogger.com0tag:blogger.com,1999:blog-3496214515546403449.post-63508045501044217642014-11-06T01:41:00.001+01:002015-06-23T22:10:45.705+02:00Tuna panna cotta finger food!!!!<div dir="ltr" style="text-align: left;" trbidi="on">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-GZfYLqSG_b4/VAgbuKJGdlI/AAAAAAAAEXw/LSp1R0Z12Q8/s1600/savarin.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Tuna panna cotta" border="0" src="http://1.bp.blogspot.com/-GZfYLqSG_b4/VAgbuKJGdlI/AAAAAAAAEXw/LSp1R0Z12Q8/s1600/savarin.jpg" height="640" title="Tuna panna cotta fingerfood" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Savarin moulds from <a href="http://www.pavonidea.it/prodotti_dettaglio.asp?subcat_id=43&prod_prod_id=56&desc=SAVARIN%20TONDO%20-%2018%20porzioni" rel="nofollow" target="_blank">Pavoni Idea</a> </td></tr>
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<span style="text-align: left;"> <a href="" onclick="window.open('http://www.google.com/translate_p?u='+encodeURIComponent(location.href)+'&langpair=it%7Cen&hl=it&ie=UTF8'); return false;" rel="nofollow" target="_blank" title="Translate English to Italian"><img alt="" src="http://digilander.libero.it/iolecalblogspot/flags/Italian.jpg" style="cursor: pointer;" title="Translate English to Italian" /></a> <a href="http://www.my-breadandbutter.com/2014/09/savarin-di-panna-cotta-al-tonno.html" rel="nofollow" target="_blank">Recipe in Italian</a></span></div>
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<span style="text-align: left;">Wow...it's been almost o1 year that I've completely abandoned my English blog.....how lazy I am!!!</span></div>
<div style="text-align: center;">
To be honest I haven't been cooking much recently and also the Italian blog it's crying for recipes. But I few months ago I've decided to eat healthier and I've started my diet...in august I've been away in holidays and I was really naughty! But I went in amazing places with good food...and how could I resist to the Turkish delicacies in Istanbul?</div>
<div style="text-align: center;">
Today's recipe is from my sister ( only the photos are mine and as you can see they are not really good) for my nephew Christening. They are just amazing! Savoury panna cotta with tuna and tomato. Everybody at the party loved them.... Even though I had just started my diet (was back in june) I couldn't resist them!</div>
<div style="text-align: center;">
Perfect finger food, delicious and really pretty too...don't you think so too?</div>
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<legend style="color: #111111; font-weight: medium;"><b><span style="color: #a64d79; font-size: large;">TUNA PANNA COTTA FINGER FOOD</span></b></legend><legend style="color: #111111; font-weight: medium;"><b> INGREDIENTS</b></legend><legend style="color: #111111; font-weight: medium;"></legend><br />
<ul style="text-align: left;">
<li>140g fresh double cream</li>
<li>50g butter</li>
<li>80g tuna in olive oil</li>
<li>6g Martini dry</li>
<li>3g gelatine sheets</li>
<li>Salt and pepper to taste</li>
<li>200g shortcrust pastry (for my recipe <a href="http://breadandbutteren.blogspot.jp/2012/03/clotted-cream-langoustines-and-mussels.html" rel="nofollow" target="_blank">click here</a>)</li>
</ul>
<legend style="color: #111111; font-weight: medium;"><b>To decorate</b></legend><legend style="color: #111111; font-weight: medium;"></legend><br />
<ul style="text-align: left;">
<li>Cherry tomatoes </li>
<li>mayonnaise</li>
</ul>
<legend style="color: #111111; font-weight: medium;"><br /></legend><legend style="color: #111111; font-weight: medium;">In a saucepan <b>heat up</b> double cream, butter, drained tuna and bring to a 85ºC temperature. </legend><legend style="color: #111111; font-weight: medium;">Remove from heat and blend with a mixer. Filter the cream and season with martini dry, salt and pepper to your taste.<b> Soak</b> the gelatine sheets in water, squeeze and incorporate them to the cream. Pour the panna cotta in the <a href="http://www.pavonidea.it/prodotti_dettaglio.asp?subcat_id=43&prod_prod_id=56&desc=SAVARIN%20TONDO%20-%2018%20porzioni" rel="nofollow" target="_blank">Savarin moulds</a> and allow to cool down. Chill or freeze until set. </legend><legend style="color: #111111; font-weight: medium;"><b>Roll out</b> the pastry, cut small circles, slightly larger than the mini panna cotta, prick the base with a fork and bake in a hot oven at 160ºC for 10 minutes or until lightly golden brown.</legend><legend style="color: #111111; font-weight: medium;">Allow to cool down completely.</legend><legend style="color: #111111; font-weight: medium;"><b>Brush</b> the base of each disk with mayonnaise, top with the panna cotta and decorate with the cherry tomatoes. </legend><legend style="color: #111111; font-weight: medium;"><br /></legend></fieldset>
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<a href="http://2.bp.blogspot.com/-nWYXvvhL4z4/VAgb6-bsLeI/AAAAAAAAEX4/XAZY1RKWdio/s1600/savarin2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Tuna panna cotta" border="0" src="http://2.bp.blogspot.com/-nWYXvvhL4z4/VAgb6-bsLeI/AAAAAAAAEX4/XAZY1RKWdio/s1600/savarin2.jpg" height="640" title="Tuna panna cotta fingerfood" width="488" /></a></div>
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Nicoletta Palmashttp://www.blogger.com/profile/17699650988647053489noreply@blogger.com0tag:blogger.com,1999:blog-3496214515546403449.post-16697527436646662142013-11-26T05:46:00.000+01:002015-06-23T22:11:29.559+02:00Whole wheat sourdough bread with walnuts!!!<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://2.bp.blogspot.com/-kLjtedX7L3c/UpQdDxU5ytI/AAAAAAAAD_c/FVVSkggig1Y/s1600/Pane+integrale+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="456" src="http://2.bp.blogspot.com/-kLjtedX7L3c/UpQdDxU5ytI/AAAAAAAAD_c/FVVSkggig1Y/s640/Pane+integrale+1.jpg" width="640" /></a></div>
<a href="" onclick="window.open('http://www.google.com/translate_p?u='+encodeURIComponent(location.href)+'&langpair=it%7Cen&hl=it&ie=UTF8'); return false;" rel="nofollow" target="_blank" title="Translate English to Italian"><img alt="" src="http://digilander.libero.it/iolecalblogspot/flags/Italian.jpg" style="cursor: pointer;" title="Translate English to Italian" /></a>
<a href="http://www.my-breadandbutter.com/2013/09/pane-integrale-alle-noci-con-pasta-madre.html">For the Italian recipe click here!!!</a><br />
Last summer in september I had some time off from work and I stayed home...being always away for work I really needed to stay home with my husband and have some relaxing time together. I came across an Italian blog about <b>sourdough</b> and I've managed to get some sourdough from a very nice lady that leaves nearby my house. Obviously I couldn't resist so I had to try it immediately. As soon as I got home that day I fed my <b>mother yeast</b>, as we called it in Italy, and I made this great <b>bread</b>. Really really happy of the result... You will see quite lots of bread and pizza recipes in the future...I'm having too much fun kneading the dough!<br />
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<legend><b><span class="Apple-style-span" style="color: #a64d79; font-size: large;">WHOLE WHEAT SOURDOUGH BREAD WITH WALNUTS </span></b></legend><legend><span class="Apple-style-span" style="color: black;"><b><span class="Apple-style-span" style="font-size: large;">INGREDIENTS</span></b></span></legend><legend></legend><br />
<ul style="text-align: left;">
<li><span class="Apple-style-span" style="font-size: large;">300g whole wheat flour</span></li>
<li><span class="Apple-style-span" style="font-size: large;">100g organic durum wheat </span></li>
<li><span class="Apple-style-span" style="font-size: large;">240g water</span></li>
<li><span class="Apple-style-span" style="font-size: large;">80g sourdough</span></li>
<li><span class="Apple-style-span" style="font-size: large;">1 teaspoon malt</span></li>
<li><span class="Apple-style-span" style="font-size: large;">1 teaspoon salt</span></li>
<li><span class="Apple-style-span" style="font-size: large;">1 handfull of walnuts</span></li>
</ul>
<legend><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: large;"><br /></span></span></legend><legend><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: large;">In the bowl of a kneading machine <b>dissolve</b> the sourdough in the water using the flat beater. Add the flour , malt and salt. Continue <b>kneading</b> until you have a smooth dough until it picks off the sides and bottom of the bowl into a single mass. Change the flat beater to the dough hook and continue kneading for a few minutes until the dough is smooth and elastic. The dough will clean the sides of the bowl and make a slapping noise. Remove dough from the bowl and allow rest for 10 minutes. </span></span></legend><legend><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: large;"><b>Gently lift and fold</b> the sides of the dough over onto itself. Allow dough to rest for 30 minutes and fold again, repeat the some procedure after 1 hour to improve fermentation and the distribution of the gases. Allow to rise until doubled in size. Fold the dough over onto itself again and shape bread. Transfer into a well floured cotton cloth and allow to rise another hour. Meanwhile <b>pre-heat</b> oven at the top temperature with an oven proof aluminum large pan with its lid inside the oven. Remove the pan from the oven, be careful as it is very very hot, and overturn the bread dough into the hot pan. <b>Close</b> the pan immediately with the lid and move back to the oven. <b>Bake</b> bread for 25 minutes at the top temperature of your oven (mine its 230ºC), then remove the lid and cook for 10/15 minutes at 200ºC until the bread its cooked thoroughly. Allow bread to cool down completely before slicing it. </span></span></legend><legend><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: large;"> </span></span></legend></fieldset>
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Nicoletta Palmashttp://www.blogger.com/profile/17699650988647053489noreply@blogger.com1tag:blogger.com,1999:blog-3496214515546403449.post-84370266307006828352013-11-26T04:47:00.002+01:002015-06-23T22:11:40.254+02:00Tiramisú with homemade ladyfingers!!!<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://1.bp.blogspot.com/-FEnDYEymBXQ/UmIxqEXpAVI/AAAAAAAAD8s/fivM2ZBlfbs/s1600/Tiramisu'+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-FEnDYEymBXQ/UmIxqEXpAVI/AAAAAAAAD8s/fivM2ZBlfbs/s640/Tiramisu'+2.jpg" width="640" /></a></div>
<a href="http://www.blogger.com/blogger.g?blogID=3496214515546403449" onclick="window.open('http://www.google.com/translate_p?u='+encodeURIComponent(location.href)+'&langpair=it%7Cen&hl=it&ie=UTF8'); return false;" rel="nofollow" target="_blank" title="Translate English to Italian"><img alt="" src="http://digilander.libero.it/iolecalblogspot/flags/Italian.jpg" style="cursor: pointer;" title="Translate English to Italian" /></a>
<a href="http://www.my-breadandbutter.com/2013/09/tiramisu-con-savoiardi-fatti-in-casa.html" rel="dofollow" target="_blank">For the Italian version click here!!!</a><br />
Hi again....here I am with another sweet recipe that has been a great success!!! Not long ago I had a friend for dinner. We had this tiramisu for dinner....and he did really enjoyed it, when I told him I made the tiramisu' and also the ladyfingers he had a second and third helping. So that for me was the best compliment....<br />
The recipe for the Ladyfingers is from the Larduree' book I bought in Paris last summer.<br />
But here it the recipe of the biscuits and my classic tiramisu' recipe!<br />
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<legend><span class="Apple-style-span" style="color: #a64d79; font-size: large;"><b>TIRAMISU' WITH HOMEMADE LADYFINGERS </b></span></legend><legend style="color: #111111; font-weight: medium;"><span class="Apple-style-span" style="font-size: large;"><b><br /></b></span></legend><legend style="color: #111111; font-weight: medium;"><span class="Apple-style-span" style="font-size: large;"><b>Ladyfingers</b></span></legend><legend style="color: #111111; font-weight: medium;"></legend><br />
<ul style="text-align: left;">
<li><span class="Apple-style-span" style="font-size: large;">30g flour</span></li>
<li><span class="Apple-style-span" style="font-size: large;">60g potato starch</span></li>
<li><span class="Apple-style-span" style="font-size: large;">2 eggs</span></li>
<li><span class="Apple-style-span" style="font-size: large;">60g sugar</span></li>
<li><span class="Apple-style-span" style="font-size: large;">icing sugar to dust</span></li>
</ul>
<legend style="color: #111111; font-weight: medium;"><span class="Apple-style-span" style="font-size: large;"><br /></span></legend><legend style="color: #111111; font-weight: medium;"><span class="Apple-style-span" style="font-size: large;"><b>Sieve</b> the flour and potato starch . Separate the egg whites from the yolks. In a large bowl<b> beat</b> the yolks with half of the sugar until pale and foamy. </span></legend><legend style="color: #111111; font-weight: medium;"><span class="Apple-style-span" style="font-size: large;">In another bowl <b>whisk</b> egg whites with the remaining sugar until stiff picks form.</span></legend><legend style="color: #111111; font-weight: medium;"><span class="Apple-style-span" style="font-size: large;"><b>Fold in</b> gently the egg whites with the beaten yolks. Add the sieved flour and corn starch, fold in mixture from top to bottom, with a spatula until you have a smooth, soft and foamy mixture. </span></legend><legend style="color: #111111; font-weight: medium;"><span class="Apple-style-span" style="font-size: large;"><b>Transfer</b> batter into a piping bag and form the ladyfingers into a baking tray. Preheat oven at 170ºC. </span></legend><legend style="color: #111111; font-weight: medium;"><span class="Apple-style-span" style="font-size: large;"><b>Dust</b> the ladyfingers with icing sugar, allow to rest for 10 minutes then dust them again with the icing sugar. Bake the biscuits for 15 minutes or until lightly golden. Allow to cool.</span></legend><legend style="color: #111111; font-weight: medium;"><span class="Apple-style-span" style="font-size: large;"><br /></span></legend><legend style="color: #111111; font-weight: medium;"><span class="Apple-style-span" style="font-size: large;"><b>Tiramisu' </b></span></legend><legend style="color: #111111; font-weight: medium;"></legend><br />
<ul style="text-align: left;">
<li><span class="Apple-style-span" style="font-size: large;">3 eggs</span></li>
<li><span class="Apple-style-span" style="font-size: large;">100g sugar</span></li>
<li><span class="Apple-style-span" style="font-size: large;">250g mascarpone cheese</span></li>
<li><span class="Apple-style-span" style="font-size: large;">1 cup of strong coffee</span></li>
<li><span class="Apple-style-span" style="font-size: large;">About 20 ladyfingers</span></li>
<li><span class="Apple-style-span" style="font-size: large;">Cocoa powder</span></li>
</ul>
<legend style="color: #111111; font-weight: medium;"><span class="Apple-style-span" style="font-size: large;"><br /></span></legend><legend style="color: #111111; font-weight: medium;"><span class="Apple-style-span" style="color: black;"><legend style="color: #111111;"><span class="Apple-style-span" style="font-size: large;"><b>Separate</b> the egg whites from the yolks. In a large bowl beat the yolks with half of the sugar until pale and foamy. </span></legend><legend style="color: #111111;"><span class="Apple-style-span" style="font-size: large;">In another bowl whisk egg whites with the remaining sugar until stiff picks form.</span></legend><legend style="color: #111111;"><span class="Apple-style-span" style="font-size: large;"><b>Add</b> the mascarpone to the beaten yolks and fold in gently then fold in gently the whisked egg whites. <b>Dip</b> the ladyfingers into the strong coffee and arrange them into a glass dish. </span></legend><legend style="color: #111111;"><span class="Apple-style-span" style="font-size: large;"><b>Cover</b> the ladyfingers with the eggs and mascarpone mixture and repeat the process with another layer. <b>Dust</b> the tiramisu' with cocoa powder and refrigerate for a few hours.</span></legend><legend style="color: #111111;"><br /></legend></span></legend></fieldset>
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Nicoletta Palmashttp://www.blogger.com/profile/17699650988647053489noreply@blogger.com0tag:blogger.com,1999:blog-3496214515546403449.post-55860722794577855572013-10-19T04:12:00.000+02:002015-06-23T22:11:59.941+02:00Whole wheat croissants!!!<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://1.bp.blogspot.com/-ErbGsam1znc/UmHOS3f2gxI/AAAAAAAAD7c/kzuzVIzhDGE/s1600/Croissant+integrali+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-ErbGsam1znc/UmHOS3f2gxI/AAAAAAAAD7c/kzuzVIzhDGE/s640/Croissant+integrali+2.jpg" width="424" /></a></div>
<a href="http://www.blogger.com/blogger.g?blogID=3496214515546403449" onclick="window.open('http://www.google.com/translate_p?u='+encodeURIComponent(location.href)+'&langpair=it%7Cen&hl=it&ie=UTF8'); return false;" rel="nofollow" target="_blank" title="Translate English to Italian"><img alt="" src="http://digilander.libero.it/iolecalblogspot/flags/Italian.jpg" style="cursor: pointer;" title="Translate English to Italian" /></a>
<a href="http://www.my-breadandbutter.com/2013/08/mini-croissants-integrali-sfogliati.html" rel="dofollow" target="_blank">For the Italian version click here!!!</a><br />
OMG....I have completely abandoned this blog.....I'm so behind with the translations! Luckily I didn't post too much in Italian during the summer, so probably it won't take me too long to update the recipes. I'll try to catch up immediately with the recipe of these great whole wheat croissants by a recipe of <b>Luca Montersino</b>, an Italian pastry chef. They are not perfect, but really happy about the result....I made them in August when in Italy was already really hot, so it wasn't really an easy experience as the butter was melting quickly and had to work really fast with the pastry.<br />
But no more talks...I'll leave you the recipe of these <b>whole wheat croissants</b> before it takes me another 3 weeks for translating it ;-)<br />
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<legend><b><span class="Apple-style-span" style="color: #a64d79; font-size: large;">WHOLE WHEAT CROISSANT</span></b></legend><legend style="color: #111111; font-weight: medium;"><b><span class="Apple-style-span" style="font-size: large;">INGREDIENTS</span></b></legend><legend style="color: #111111; font-weight: medium;"><b><span class="Apple-style-span" style="font-size: large;"><br /></span></b></legend><legend style="color: #111111; font-weight: medium;"><b><span class="Apple-style-span" style="font-size: large;">Starter</span></b></legend><legend style="color: #111111; font-weight: medium;"></legend><br />
<ul style="text-align: left;">
<li><span class="Apple-style-span" style="font-size: large;">56g water</span></li>
<li><span class="Apple-style-span" style="font-size: large;">125g strong flour</span></li>
<li><span class="Apple-style-span" style="font-size: large;">10g fresh yeast</span></li>
</ul>
<legend style="color: #111111; font-weight: medium;"><b><span class="Apple-style-span" style="font-size: large;">Dough</span></b></legend><legend style="color: #111111; font-weight: medium;"></legend><br />
<ul style="text-align: left;">
<li><span class="Apple-style-span" style="font-size: large;">250g organic whole wheat flour</span></li>
<li><span class="Apple-style-span" style="font-size: large;">75g sugar</span></li>
<li><span class="Apple-style-span" style="font-size: large;">37g butter</span></li>
<li><span class="Apple-style-span" style="font-size: large;">112,5g eggs (2 and 1/2 eggs)</span></li>
<li><span class="Apple-style-span" style="font-size: large;">75g milk</span></li>
<li><span class="Apple-style-span" style="font-size: large;">4g powder malt</span></li>
<li><span class="Apple-style-span" style="font-size: large;">7g salt</span></li>
<li><span class="Apple-style-span" style="font-size: large;">1 teaspoon vanilla paste</span></li>
<li><span class="Apple-style-span" style="font-size: large;">185g butter ( to make the puff pastry)</span></li>
</ul>
<legend style="color: #111111; font-weight: medium;"><span class="Apple-style-span" style="font-size: large;">Prepare the <b>starter</b> by mixing the yeast in the water, add the flour and mix well. Knead until you have a smooth and compact dough. </span></legend><legend style="color: #111111; font-weight: medium;"><span class="Apple-style-span" style="font-size: large;"><b>Fill up</b> a large bowl with warm water (it should be about 37/38ºC ) and leave the starter inside the bowl to ferment until it <b>floats</b> at the top and it's all bubbly (see photo below). It will take approximately 30 minutes. Meanwhile prepare the ingredients for the dough.<b> </b></span></legend><legend style="color: #111111; font-weight: medium;"><span class="Apple-style-span" style="font-size: large;"><b>Drain</b> the starter with your hand, squeeze it until you remove the most of the water. In the kneading machine bowl mix the flour with the drained starter, sugar, malt and half of the milk. <b>Knead</b> at a low speed with the flat beater for 1 minute. Add the remaining milk, salt and vanilla paste, knead over low speed and add the eggs a bit at a time. When the dough is all around the flat beater change to the dough hook and knead for 4 minutes at the minimum speed. <b>Add</b> the butter in three times and increase the speed. Knead for 5 minutes at speed 2. If the dough it's getting to warm stop the machine for a few minutes, the keep kneading until the dough forms a bowl and begins to clear the sides of the bowl , about 12 minutes more. <b>Transfer</b> dough in a well floured surface, make a bowl and transfer it to a large bowl. Cover with cling film and place in the fridge overnight (about 12 hours). </span></legend><legend style="color: #111111; font-weight: medium;"><span class="Apple-style-span" style="font-size: large;"><b>Prepare</b> also the butter to make the puff pastry. Leave the cold butter at room temperature for 10/15 minutes. Place it between two sheets of oven paper and flatten it with a rolling pin. It should be as large as the pastry dough and 1/3 of its length (<u><i>once rolled...see step by step picture below</i></u>) . Wrap butter in cling film and chill until ready to use.</span></legend><legend style="color: #111111; font-weight: medium;"><span class="Apple-style-span" style="font-size: large;">After the 12 hours rising time in the fridge, bring the dough to room temperature for about 30 minutes. Bring also the butter at room temperature. </span></legend><legend style="color: #111111; font-weight: medium;"><span class="Apple-style-span" style="font-size: large;">Dust the surface with flour, roll out the pastry to a 2c thickness and place the butter in the centre. </span></legend><legend style="color: #111111; font-weight: medium;"><span class="Apple-style-span" style="font-size: large;"><b>Fold</b> the butter with the sides of the dough. Seal the dough over the butter (see step by step picture below). Roll out the pastry from the centre to the top and from the centre to the bottom. </span></legend><legend style="color: #111111; font-weight: medium;"><span class="Apple-style-span" style="font-size: large;">Fold dough into thirds to form a rectangle. Wrap the dough with cling film and chill for 30 minutes. <b>Roll out</b> the pastry, fold into thirds again and chill for 30 minutes. Repeat the <b>folding</b> process times. As it was too hot in my house on the last two foldings I chilled the pastry for 20 minutes and then I place it the freezer for 10 minutes. Roll out the pastry to a long and thin rectangle , about 3mm thick. and cut into long triangles </span></legend><legend style="color: #111111; font-weight: medium;"><span class="Apple-style-span" style="font-size: large;"><b>Cut one slit</b> in the base of the triangle. Fold the two corners of the slit outwards and began to roll gently up, stretching the dough as you roll. At this stage I frizzed some croissants. Placed the rest into a baking tray and allow to rise until doubled in size. <b>Brush</b> the top with a lightly beaten egg with a drop of milk. <b>Bake </b>at 180ºC for 15 minutes or until golden brown. </span></legend><legend style="color: #111111; font-weight: medium;"><span class="Apple-style-span" style="font-size: large;"><br /></span></legend><span class="Apple-style-span" style="font-size: large;"> </span></fieldset>
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<a href="http://3.bp.blogspot.com/-wKp0sbtlV9E/UmHOTO_ePvI/AAAAAAAAD7g/YnsUw5md4_0/s1600/Croissants+integrali+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://3.bp.blogspot.com/-wKp0sbtlV9E/UmHOTO_ePvI/AAAAAAAAD7g/YnsUw5md4_0/s640/Croissants+integrali+2.jpg" width="640" /></a></div>
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Nicoletta Palmashttp://www.blogger.com/profile/17699650988647053489noreply@blogger.com0tag:blogger.com,1999:blog-3496214515546403449.post-44131152976531038882013-07-29T11:06:00.000+02:002013-07-29T11:06:09.853+02:00RIMLESS GLASSES<div dir="ltr" style="text-align: left;" trbidi="on">
<span class="Apple-style-span" style="font-family: Arial; font-size: 12px; line-height: 18px;"></span><br />
<div style="margin-bottom: 40px; text-align: center;">
<span style="color: black; font-family: 'Antique Olive Compact', georgia, arial; font-size: 57px; text-transform: uppercase;">RIMLESS GLASSES</span><br /><br /><br /><span style="color: red; font-family: 'Albertus Medium', arial; font-size: 18px; text-transform: uppercase;">-THE MOST LIGHTWEIGHT AND COMFORTABLE</span></div>
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clearest lenses is very important to protect my eyes. </div>
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Rimless frames gradually become people’s first choice in today’s optical fashion world. </div>
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Lightweight, comfortable and nearly invisible, </div>
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rimless glasses always seem to bring the wearer an impression that they do not wear glasses at all. </div>
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lightweight as you can imagine. If you wanna try and rich your wardrobe, </div>
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you can try to get your <a href="http://app.4sponsor.com/click.php?jump_id=2&item_id=22&bloger_id=14874" target="_blank">first pair for free</a> for a pair of rimless eyeglasses at <a href="http://app.4sponsor.com/click.php?jump_id=3&item_id=22&bloger_id=14874" target="_blank">Firmoo.com</a></div>
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(The above model photos are all derived from <a href="http://app.4sponsor.com/click.php?jump_id=12&item_id=22&bloger_id=14874" target="_blank">Firmoo+</a>.)</div>
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New Customers, check <a href="http://app.4sponsor.com/click.php?jump_id=2&item_id=22&bloger_id=14874" style="font-size: 14px; font-weight: bold;" target="_blank">more products</a> for your first free pair at Firmoo.com right now! </div>
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You just need to pay shipping. First come, first served!</div>
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Furthermore, Firmoo currently partner with <a href="http://app.4sponsor.com/click.php?jump_id=23&item_id=22&bloger_id=14874" target="_blank">4Sponsor</a>, a safe, easy & efficient platform </div>
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For this reason, you can try to look for your suitable opportunity there. Begin your first try now!</div>
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We have always been committed ourselves to offering customers the best quality products </div>
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at the most affordable prices which start at 8 dollars- 80%-90% lower compared to that in local store.</div>
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Nicoletta Palmashttp://www.blogger.com/profile/17699650988647053489noreply@blogger.com0tag:blogger.com,1999:blog-3496214515546403449.post-42672942067198975542013-07-27T11:23:00.000+02:002013-07-27T11:24:37.927+02:00SUMMER MUST-HAVE ITEM!!!<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="font-size: x-small;">I have to admit, as a bespectacled person, I sometimes feel awkward when I head out on a sunny day especially in summer. </span><br />
<span class="Apple-style-span" style="font-size: x-small;">Stand under strong sunlight, my eye can not open. So for this summer, I think a pair of <span style="color: red;">tinted prescription sunglasses</span> </span><br />
<span class="Apple-style-span" style="font-size: x-small;">is a visual aid which features lenses that are colored or darkened or polarizing lenses to protect my eyes from sun's glare. </span><br />
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<span class="Apple-style-span" style="font-size: x-small;">If you are a fashionista and already own a few pairs of eye glasses, think about a nice pair of prescription Sunglasses </span><br />
<span class="Apple-style-span" style="font-size: x-small;">that you </span><span class="Apple-style-span" style="font-size: x-small;">can use for driving.</span></div>
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NEW ARRIVALS</div>
<span style="float: right; padding-top: 3px;"><span class="Apple-style-span" style="font-size: x-small;">Price includes 1.50 single vision lenses</span></span></div>
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<span style="font-size: xx-small; font-weight: 600; text-transform: uppercase;">SHOW</span></div>
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<span class="Apple-style-span" style="font-size: x-small;">(The above model photos are all derived from <a href="http://app.4sponsor.com/click.php?jump_id=12&item_id=21&bloger_id=14874" target="_blank">Firmoo+</a>.)</span></div>
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<span class="Apple-style-span" style="font-size: x-small;">New Customers, check <a href="http://app.4sponsor.com/click.php?jump_id=2&item_id=21&bloger_id=14874" style="font-weight: bold;" target="_blank">more products</a> for your first free pair at Firmoo.com right now! You just need to pay shipping. </span><br />
<span class="Apple-style-span" style="font-size: x-small;">First come, first served!</span></div>
<div style="margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; width: 751px;">
<span class="Apple-style-span" style="font-size: x-small;">Furthermore, Firmoo currently partner with <a href="http://app.4sponsor.com/click.php?jump_id=23&item_id=21&bloger_id=14874" target="_blank">4Sponsor</a>, a safe, easy & efficient platform where we released cooperation </span><br />
<span class="Apple-style-span" style="font-size: x-small;">opportunities there. For this reason, you can try to look for your suitable opportunity there. Begin your first try now!</span></div>
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<span class="Apple-style-span" style="font-size: x-small;">About <span style="font-weight: bold;">Firmoo</span></span><br />
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: x-small;">Firmoo is the World's Most Popular Online Eyeglasses Store. We have always been committed ourselves to offering </span><br />
<span class="Apple-style-span" style="font-size: x-small;">customers </span><span class="Apple-style-span" style="font-size: x-small;">the best quality products at the most affordable prices which start at 8 dollars- </span><br />
<span class="Apple-style-span" style="font-size: x-small;">80%-90% lower compared to that in local store.</span></div>
</div>
</div>
Nicoletta Palmashttp://www.blogger.com/profile/17699650988647053489noreply@blogger.com0tag:blogger.com,1999:blog-3496214515546403449.post-39113246545292881672013-07-24T16:32:00.002+02:002015-06-23T22:16:00.498+02:00Whole wheat spelt and cherry tomatoes focaccia!!! <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://4.bp.blogspot.com/-tGtuZqqTMfc/Ue_LMqf9IoI/AAAAAAAAD2k/c-6TNcgfq5g/s1600/spelt+focaccia+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://4.bp.blogspot.com/-tGtuZqqTMfc/Ue_LMqf9IoI/AAAAAAAAD2k/c-6TNcgfq5g/s640/spelt+focaccia+1.jpg" width="640" /></a></div>
<a href="http://www.blogger.com/blogger.g?blogID=3496214515546403449" onclick="window.open('http://www.google.com/translate_p?u='+encodeURIComponent(location.href)+'&langpair=it%7Cen&hl=it&ie=UTF8'); return false;" rel="nofollow" target="_blank" title="Translate English to Italian"><img alt="" src="http://digilander.libero.it/iolecalblogspot/flags/Italian.jpg" style="cursor: pointer;" title="Translate English to Italian" /></a><a href="http://www.my-breadandbutter.com/2013/07/focaccia-integrale-di-farro-e-pomodorini.html" rel="dofollow" target="_blank"><span class="Apple-style-span" style="font-size: large;"> For the Italian version click here!!!</span></a><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">In the last few months I'm reducing the quantity of carbs and whenever I can I try to use <b>wholemeal flour</b> instead of white flour and organic flour. The time is passing by and we have to take care of our body and health as much as possible. Is not always easy but I'm trying my best. And this <b>focaccia</b> bread is amazing...I used some organic wholemeal flour, <b>whole wheat spelt flour</b> and organic strong white flour...I'm really happy with the result, what do you think?</span><br />
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<span class="Apple-style-span" style="font-size: large;"> </span><legend style="color: #111111; font-weight: medium;"><span class="Apple-style-span" style="color: #a64d79; font-size: large;"><b>WHOLE WHEAT SPELT AND CHERRY TOMATOES FOCACCIA</b></span></legend><legend style="color: #111111; font-weight: medium;"><span class="Apple-style-span" style="font-size: large;"><b>INGREDIENTS</b></span></legend><legend style="color: #111111; font-weight: medium;"></legend><br />
<ul style="text-align: left;">
<li><span class="Apple-style-span" style="font-size: large;">30g whole meal flour</span></li>
<li><span class="Apple-style-span" style="font-size: large;">100g whole wheat spelt flour</span></li>
<li><span class="Apple-style-span" style="font-size: large;">70g strong flour</span></li>
<li><span class="Apple-style-span" style="font-size: large;">140g water</span></li>
<li><span class="Apple-style-span" style="font-size: large;">10g dehydrated sour dough</span></li>
<li><span class="Apple-style-span" style="font-size: large;">4g dehydrated malt</span></li>
<li><span class="Apple-style-span" style="font-size: large;">1 teaspoon salt</span></li>
<li><span class="Apple-style-span" style="font-size: large;">1 tablespoon extra virgin olive oil</span></li>
<li><span class="Apple-style-span" style="font-size: large;">Cherry tomatoes</span></li>
<li><span class="Apple-style-span" style="font-size: large;">Coarse salt</span></li>
</ul>
<legend style="color: #111111; font-weight: medium;"><span class="Apple-style-span" style="font-size: large;"><b>Place</b> all the ingredients in the kneading machine bowl and mix increasing the speed gradually until you have a smooth dough that has left the sides of the bowl clean and is all around the dough hook. </span></legend><legend style="color: #111111; font-weight: medium;"><span class="Apple-style-span" style="font-size: large;"><b>Transfer</b> dough into a lightly oiled bowl and let rest until tripled in size. It took me around 5 hours.</span></legend><legend style="color: #111111; font-weight: medium;"><span class="Apple-style-span" style="font-size: large;">After this time transfer raised dough into a well oiled baking tray, stretch dough with oiled hand and spread it all over the tray. Be careful no to break all the <b>fermentation</b> bubbles. </span></legend><legend style="color: #111111; font-weight: medium;"><span class="Apple-style-span" style="font-size: large;">Place the halved cherry tomatoes in the focaccia, sprinkle with the coarse salt , brush some olive oil and let rise for 30 minutes. </span></legend><legend style="color: #111111; font-weight: medium;"><span class="Apple-style-span" style="font-size: large;"><b>Pre-heat</b> oven at the maximum temperature 220/230ºC then bake the focaccia at 200ºC for 20 minutes or until golden brown. </span></legend><legend style="color: #111111; font-weight: medium;"><br /></legend></fieldset>
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Nicoletta Palmashttp://www.blogger.com/profile/17699650988647053489noreply@blogger.com0tag:blogger.com,1999:blog-3496214515546403449.post-46790365451090305462013-07-14T05:43:00.000+02:002015-06-23T22:16:56.713+02:00Rosette soffiate: Italian bread<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://www.my-breadandbutter.com/2013/05/le-mie-prime-rosette-soffiate-con.html" rel="dofollow" target="_blank">For the Italian version click here!!!</a></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Oh Finally I manage to post this bread recipe....one of my favourite ones...Not really easy to make, and they are not really perfect but really good! I love them with just a slice of parma ham....but the best way to have this is with mortadella!!!! Lush....my mouth is watering just to think about this panino.</span><br />
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<span class="Apple-style-span" style="font-size: large;"> </span><legend style="color: #111111; font-weight: medium;"><b><span class="Apple-style-span" style="color: #a64d79; font-size: large;">ROSETTE BREAD</span></b></legend><legend style="color: #111111; font-weight: medium;"><b><span class="Apple-style-span" style="font-size: large;">INGREDIENTS for 4 buns</span></b></legend><legend style="color: #111111; font-weight: medium;"><b><span class="Apple-style-span" style="font-size: large;"><br /></span></b></legend><legend style="color: #111111; font-weight: medium;"><b><span class="Apple-style-span" style="font-size: large;">Starter:</span></b></legend><legend style="color: #111111; font-weight: medium;"></legend><br />
<ul style="text-align: left;">
<li><span class="Apple-style-span" style="font-size: large;">200g strong flour</span></li>
<li><span class="Apple-style-span" style="font-size: large;">10g dehydrated sourdough</span></li>
<li><span class="Apple-style-span" style="font-size: large;">87.5g of water</span></li>
</ul>
<legend style="color: #111111; font-weight: medium;"><b><span class="Apple-style-span" style="font-size: large;">Dough:</span></b></legend><legend style="color: #111111; font-weight: medium;"><ul style="text-align: left;">
<li><span class="Apple-style-span" style="font-size: large;">20g strong flour</span></li>
<li><span class="Apple-style-span" style="font-size: large;">1 teaspoon salt</span></li>
<li><span class="Apple-style-span" style="font-size: large;">4g dehydrated barley malt</span></li>
<li><span class="Apple-style-span" style="font-size: large;">27.5g of water</span></li>
<li><span class="Apple-style-span" style="font-size: large;">Extra virgin olive oil to brush</span></li>
</ul>
</legend><legend style="color: #111111; font-weight: medium;"><span class="Apple-style-span" style="font-size: large;"><br /></span></legend><legend style="color: #111111; font-weight: medium;"><span class="Apple-style-span" style="font-size: large;">The night before <b>mix quickly</b> all the ingredients for the starter. Knead quickly for 3 minutes. The dough will still be quite dry and hard. Cover the bowl with clingfilm and leave it to rest overnight for 16 to 20 hours at room temperature (20º).</span></legend><legend style="color: #111111; font-weight: medium;"><span class="Apple-style-span" style="font-size: large;">I've started to knead around 22:30 and went back to mix the final dough around 15:30 the day after. With the kneading machine knead the starter with the 20g of flour, malt and the water. <b>Knead</b> at low speed for 6 minutes using the dough hook. At this point add the salt and knead for 7 minutes at medium speed until dough is smooth and soft and well around the dough hook (see the step by step picture). </span></legend><legend style="color: #111111; font-weight: medium;"><span class="Apple-style-span" style="font-size: large;">Transfer dough in a lightly floured worktop, cover with clingfilm and let rest for 10 minutes. <b>Roll out</b> the dough, no too thin, with a rolling pin, and fold into four. Watch <a href="http://vivalafocaccia.com/2011/02/15/ricetta-impasto-rosette-pane-fatto-casa/" target="_blank">this video</a>, it's really easy. Cover the doug and allow to rest for 15 minutes, then repeat this step once or twice. Roll out the loaf and form a ball. Brush dough with extra virgin olive oil, cover with clingfilm and a cloth and allow to rise for 30 minutes. Divide the dough into 4 equal balls (around 80g each).</span></legend><span class="Apple-style-span" style="font-size: large;"> At this point <b>shape</b> the rosette bread using the special tool, or simply an apple slicer (That's what I used). Place them upside down on the floured worktop, cover and allow to rest for 1 hour. Pre-heat oven at the maximum temperature. with a small pan of hot water to create the steam. <b>Bake</b> the rolls for 10 minutes, then turn the heat down to 200ºC and continue cooking for 20 minutes, until golden brown, spraying water inside the oven once in a while.</span><br />
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Nicoletta Palmashttp://www.blogger.com/profile/17699650988647053489noreply@blogger.com1tag:blogger.com,1999:blog-3496214515546403449.post-65755468920767011002013-07-09T21:05:00.000+02:002015-06-23T22:17:12.910+02:00Spelt pasta with mussels, cherry tomatoes and pecorino cheese!!!<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://1.bp.blogspot.com/-bjwNtSIOHoI/Udw7crqhRoI/AAAAAAAAD0Y/k9OYJ8W4mxI/s1600/Pasta+con+cozze.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://1.bp.blogspot.com/-bjwNtSIOHoI/Udw7crqhRoI/AAAAAAAAD0Y/k9OYJ8W4mxI/s640/Pasta+con+cozze.jpg" width="640" /></a></div>
<a href="http://www.blogger.com/blogger.g?blogID=3496214515546403449" onclick="window.open('http://www.google.com/translate_p?u='+encodeURIComponent(location.href)+'&langpair=it%7Cen&hl=it&ie=UTF8'); return false;" rel="nofollow" target="_blank" title="Translate English to Italian"><img alt="" src="http://digilander.libero.it/iolecalblogspot/flags/Italian.jpg" style="cursor: pointer;" title="Translate English to Italian" /></a><a href="http://www.my-breadandbutter.com/2013/07/strozzapreti-di-farro-con-cozze.html" rel="nofollow" target="_blank"><span class="Apple-style-span" style="font-size: large;"> For the Italian version click here!!!</span></a><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Hi everyone....here I am again in Japan....fully jet-lagged . It's past four o'clock in the morning and I'm wide awake....counting down how many days left I have to go back home and have the chance to eat some pasta... oh well I still have a week of work...three more more flights left before I'll be able to go home...... Never mind...so I can be on a diet a bit longer, I even joined the gym last week...need to get ready for my summer vacations in september...</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">But no more talk...just a quick and delicious recipe. You got to try this!</span><br />
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<span class="Apple-style-span" style="font-size: large;"> </span><legend style="color: #111111; font-weight: medium;"><b><span class="Apple-style-span" style="color: #a64d79; font-size: large;">SPELT PASTA WITH CHERRY TOMATOES, MUSSELS AND PECORINO CHEESE</span></b></legend><legend style="color: #111111; font-weight: medium;"><b><span class="Apple-style-span" style="font-size: large;">INGREDIENTS</span></b></legend><legend style="color: #111111; font-weight: medium;"></legend><br />
<ul style="text-align: left;">
<li><span class="Apple-style-span" style="font-size: large;">180g home made spelt pasta (for the recipe click <a href="http://breadandbutteren.blogspot.jp/2013/05/vegetable-carbonara-with-home-made.html" rel="nofollow" target="_blank">here</a>)</span></li>
<li><span class="Apple-style-span" style="font-size: large;">400g mussels</span></li>
<li><span class="Apple-style-span" style="font-size: large;">Cherry tomatoes</span></li>
<li><span class="Apple-style-span" style="font-size: large;">1 garlic clove</span></li>
<li><span class="Apple-style-span" style="font-size: large;">Chopped parsley</span></li>
<li><span class="Apple-style-span" style="font-size: large;">Grated pecorino cheese</span></li>
<li><span class="Apple-style-span" style="font-size: large;">Extra virgin olive oil</span></li>
</ul>
<legend style="color: #111111; font-weight: medium;"><span class="Apple-style-span" style="font-size: large;">First of all <b>wash</b> and clean the mussels. Transfer them to a large pan, <b>sprinkle</b> with chopped garlic and parsley, cover with the lid and cook over high heat for a few minutes. </span></legend><legend style="color: #111111; font-weight: medium;"><span class="Apple-style-span" style="font-size: large;"><b>Filter</b> the cooking water and keep it aside to toss the pasta later. </span></legend><legend style="color: #111111; font-weight: medium;"><span class="Apple-style-span" style="font-size: large;">Remove mussels from shells. Cut the cherry tomatoes in half, transfer them in a large frying pan with a drizzle of olive oil and cook for two minutes<b>. Add</b> the mussels with some of the cooking water. Meanwhile cook the pasta in salted boiling water until al dente. <b>Drain</b> pasta, add it to the mussels and cherry tomatoes, sprinkle with grated pecorino cheese and toss the pasta. Sprinkle some more cheese and serve immediately.</span></legend><legend style="color: #111111; font-weight: medium;"><br /></legend></fieldset>
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Nicoletta Palmashttp://www.blogger.com/profile/17699650988647053489noreply@blogger.com0tag:blogger.com,1999:blog-3496214515546403449.post-7940929098074150322013-07-01T03:59:00.000+02:002015-06-23T22:17:37.347+02:00Blueberry and white chocolate muffins!!!<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="font-size: large;"><a href="http://www.my-breadandbutter.com/2013/06/blueberry-and-white-chocolate.html" rel="nofollow" target="_blank">For the Italian version click here!!!</a></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Good morning everyone!!! here I'am again writing from Japan!! Almost ready to go back home for a few days.....and hopefully I will manage to cook something for my blog! I post this recipe in the Italian blog to celebrate the forth blog-birthday.... Time goes to fast...I still remember the day I've decided to create the blog...I didn't even know how to do it...what name to give it... the address was with my nickname until I decided to buy the domain. It has been through so many changes till I found the perfect one for me...and let's no talk about the first pictures! And still I have lot's of room for improvement. But here it is the recipe...one of the easiest recipes ever!!!</span><br />
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<span class="Apple-style-span" style="font-size: large;"> </span><legend style="color: #111111; font-weight: medium;"><b><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color: #a64d79;">BLUEBERRY AND WHITE CHOCOLATE MUFFINS</span> </span></b></legend><legend style="color: #111111; font-weight: medium;"><b><span class="Apple-style-span" style="font-size: large;">INGREDIENTS</span></b></legend><legend style="color: #111111; font-weight: medium;"><span class="Apple-style-span" style="font-size: large;">Makes 4 muffins</span></legend><legend style="color: #111111; font-weight: medium;"></legend><br />
<ul style="text-align: left;">
<li><span class="Apple-style-span" style="font-size: large;">75g flour</span></li>
<li><span class="Apple-style-span" style="font-size: large;">20g sugar</span></li>
<li><span class="Apple-style-span" style="font-size: large;">25g melted butter</span></li>
<li><span class="Apple-style-span" style="font-size: large;">50g skimmed milk</span></li>
<li><span class="Apple-style-span" style="font-size: large;">1 egg</span></li>
<li><span class="Apple-style-span" style="font-size: large;">1 teaspoon baking powder</span></li>
<li><span class="Apple-style-span" style="font-size: large;">50g blueberries </span></li>
<li><span class="Apple-style-span" style="font-size: large;">50g white chocolate chips</span></li>
</ul>
<legend style="color: #111111; font-weight: medium;"><span class="Apple-style-span" style="font-size: large;">In a bowl <b>mix</b> all the dry ingredients: flour, sugar and baking powder.</span></legend><legend style="color: #111111; font-weight: medium;"><span class="Apple-style-span" style="font-size: large;">In an another bowl mix the milk, egg and the cold melted butter. Mix the two mixtures and fold in quickly the ingredients. Add the<b> blueberries</b> and <b>white chocolate</b> chips.</span></legend><legend style="color: #111111; font-weight: medium;"><span class="Apple-style-span" style="font-size: large;"><b>Spoon</b> batter into the muffin cases and bake at 180ºC for 20 minutes or until a toothpick inserted in the middle comes out clean. </span></legend><legend style="color: #111111; font-weight: medium;"><br /></legend></fieldset>
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Nicoletta Palmashttp://www.blogger.com/profile/17699650988647053489noreply@blogger.com1tag:blogger.com,1999:blog-3496214515546403449.post-42922661718600128532013-06-16T22:43:00.001+02:002015-06-23T22:19:16.153+02:00Goat cheese and asparagus quiche!!!<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://4.bp.blogspot.com/-yXRY8nAiQkg/Ub4fnvgqPGI/AAAAAAAADxg/vSmKx4y49z4/s1600/quiche.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="418" src="http://4.bp.blogspot.com/-yXRY8nAiQkg/Ub4fnvgqPGI/AAAAAAAADxg/vSmKx4y49z4/s640/quiche.jpg" width="640" /></a></div>
<a href="" onclick="window.open('http://www.google.com/translate_p?u='+encodeURIComponent(location.href)+'&langpair=it%7Cen&hl=it&ie=UTF8'); return false;" rel="nofollow" target="_blank" title="Translate English to Italian"><img alt="" src="http://digilander.libero.it/iolecalblogspot/flags/Italian.jpg" style="cursor: pointer;" title="Translate English to Italian" /></a><a href="http://www.my-breadandbutter.com/2013/06/quiche-con-asparagi-e-caprino.html" rel="nofollow" target="_blank"> <span class="Apple-style-span" style="font-size: large;">For the Italian version click here!!!</span></a><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Hi everyone!!!! Today a very easy and quick recipe, made with left over found on the fridge! I love <b>goat cheese </b>and I think with the <b>asparagus</b> is a perfect match!</span><br />
<span class="Apple-style-span" style="font-size: large;"><br /></span></div>
<fieldset style="background: #FFFEEF; border: 3px dotted #dd7890; padding: 5px; width: 600;">
<span class="Apple-style-span" style="font-size: large;"> </span><legend style="color: #111111; font-weight: medium;"><b><span class="Apple-style-span" style="color: #a64d79; font-size: large;">GOAT CHEESE AND ASPARAGUS QUICHE</span></b></legend><legend style="color: #111111; font-weight: medium;"><b><span class="Apple-style-span" style="font-size: large;">INGREDIENTS</span></b></legend><legend style="color: #111111; font-weight: medium;"></legend><br />
<ul style="text-align: left;">
<li><span class="Apple-style-span" style="font-size: large;">Pastry (Click <a href="http://breadandbutteren.blogspot.it/2012/03/clotted-cream-langoustines-and-mussels.html" target="_blank">here</a> for the recipe)</span></li>
<li><span class="Apple-style-span" style="font-size: large;"> 1 egg </span></li>
<li><span class="Apple-style-span" style="font-size: large;">150ml double cream</span></li>
<li><span class="Apple-style-span" style="font-size: large;">1 tbsp grated parmesan cheese</span></li>
<li><span class="Apple-style-span" style="font-size: large;">3 tbsp creamy goat cheese</span></li>
<li><span class="Apple-style-span" style="font-size: large;">10 large asparagus</span></li>
<li><span class="Apple-style-span" style="font-size: large;">A pinch of salt</span></li>
</ul>
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<span class="Apple-style-span" style="font-size: large;"><b>Roll out</b> the pastry and line a pastry case. <b>Prick</b> the base with a fork and bake at 200ºC for a few minutes. Steam the asparagus for 3-4 minutes and then keep the tops aside. </span><br />
<span class="Apple-style-span" style="font-size: large;"><b>Chop</b> the rest of the asparagus. In a bowl beat the egg with the double cream, grated cheese, goat cheese and a pinch of salt.<b> Scatter</b> the chopped asparagus on the pastry case, pour over the egg and cream mixture. <b>Decorate</b> with the asparagus tops and few small knobs of goat cheese. </span><br />
<span class="Apple-style-span" style="font-size: large;"><b>Bake </b>at 180ºC for approximately 20 minutes or until golden brown.</span><br />
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Nicoletta Palmashttp://www.blogger.com/profile/17699650988647053489noreply@blogger.com1tag:blogger.com,1999:blog-3496214515546403449.post-35056723234561671072013-06-10T04:27:00.000+02:002015-06-23T22:20:04.010+02:00Sweet ravioli with almond paste!<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://1.bp.blogspot.com/-WkphiNnZHDc/UbUTW3TWUMI/AAAAAAAADw0/GY2XxqXxiwk/s1600/Raviolini+alle+mandorle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-WkphiNnZHDc/UbUTW3TWUMI/AAAAAAAADw0/GY2XxqXxiwk/s640/Raviolini+alle+mandorle.jpg" width="640" /></a></div>
<a href="http://www.blogger.com/blogger.g?blogID=3496214515546403449" onclick="window.open('http://www.google.com/translate_p?u='+encodeURIComponent(location.href)+'&langpair=it%7Cen&hl=it&ie=UTF8'); return false;" rel="nofollow" target="_blank" title="Translate English to Italian"><img alt="" src="http://digilander.libero.it/iolecalblogspot/flags/Italian.jpg" style="cursor: pointer;" title="Translate English to Italian" /></a><span class="Apple-style-span" style="font-size: large;"> <a href="http://www.my-breadandbutter.com/2013/04/raviolini-alle-mandorle-cotti-al-forno.html" rel="nofollow" target="_blank">For the Italian version click here!!</a>!</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Morning everyone!!! Actually I should say good night..... I'm here in Japan ...at the end of another long trip...can't wait to go home tomorrow! Little by little this blog is going back to life!</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">This recipe is originally from Sardinia...my mum makes them often on carnival time...I love them...</span><br />
<span class="Apple-style-span" style="font-size: large;"><br /></span>
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<span class="Apple-style-span" style="font-size: large;"> </span><legend style="color: #111111; font-weight: medium;"><b><span class="Apple-style-span" style="color: #a64d79; font-size: large;">SWEET RAVIOLI WITH ALMOND PASTE </span></b></legend><legend style="color: #111111; font-weight: medium;"><b><span class="Apple-style-span" style="font-size: large;">INGREDIENTS</span></b></legend><legend style="color: #111111; font-weight: medium;"><b><span class="Apple-style-span" style="font-size: large;">Filling:</span></b></legend><legend style="color: #111111; font-weight: medium;"></legend><br />
<ul style="text-align: left;">
<li><span class="Apple-style-span" style="font-size: large;">300g almond flour</span></li>
<li><span class="Apple-style-span" style="font-size: large;">270g sugar</span></li>
<li><span class="Apple-style-span" style="font-size: large;">60g water</span></li>
<li><span class="Apple-style-span" style="font-size: large;">zest of 1 lemon</span></li>
<li><span class="Apple-style-span" style="font-size: large;">Orange blossom water</span></li>
</ul>
<legend style="color: #111111; font-weight: medium;"><b><span class="Apple-style-span" style="font-size: large;">Pastry:</span></b></legend><legend style="color: #111111; font-weight: medium;"><ul style="text-align: left;">
<li><span class="Apple-style-span" style="font-size: large;">250g flour</span></li>
<li><span class="Apple-style-span" style="font-size: large;">25g lard</span></li>
<li><span class="Apple-style-span" style="font-size: large;">A pinch of salt</span></li>
<li><span class="Apple-style-span" style="font-size: large;">Luke warm water</span></li>
<li><span class="Apple-style-span" style="font-size: large;">A drop of marsala wine</span></li>
</ul>
</legend><legend style="color: #111111; font-weight: medium;"><b><span class="Apple-style-span" style="font-size: large;">Icing:</span></b></legend><legend style="color: #111111; font-weight: medium;"><ul style="text-align: left;">
<li><span class="Apple-style-span" style="font-size: large;">300g icing sugar</span></li>
<li><span class="Apple-style-span" style="font-size: large;">50/60g water</span></li>
<li><span class="Apple-style-span" style="font-size: large;">Orange blossom water</span></li>
</ul>
</legend><legend style="color: #111111; font-weight: medium;"><span class="Apple-style-span" style="font-size: large;"><br /></span></legend><legend style="color: #111111; font-weight: medium;"><span class="Apple-style-span" style="font-size: large;">Start by preparing the <b>filling</b>: In a small saucepan <b>bring the water to the boil </b>with the grated lemon zest. Pour the sugar and let dissolve until you have a smooth syrup. Add the almonds and orange blossom water. <b>Stir</b> continuously with a wooden spoon until thick and smooth.</span></legend><legend style="color: #111111; font-weight: medium;"><span class="Apple-style-span" style="font-size: large;">In a bowl mix the flour, pinch of salt and water. Mix well then add the lard. Knead dough until smooth and soft. <b>Roll out</b> the dough to a very thin sheet (about 2mm) and cut into large stripes about 8cm high. Place a knob of filling in the middle of the pastry and cover with another sheet of pastry. <b>Form the ravioli</b> and place them in a baking tray. Bake at 170ºC for just a few minutes. Prepare the icing by mixing the icing sugar with the water and orange blossom water. It should be smooth and thick. <b>Decorate</b> the ravioli with the icing and sugared confetti. </span></legend><legend style="color: #111111; font-weight: medium;"><br /></legend></fieldset>
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Nicoletta Palmashttp://www.blogger.com/profile/17699650988647053489noreply@blogger.com1tag:blogger.com,1999:blog-3496214515546403449.post-3262673695499808082013-06-07T20:46:00.001+02:002015-06-23T22:20:25.827+02:00Tempura egg with steamed asparagus!!!<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://4.bp.blogspot.com/-cHWoliq75l0/UbIReLkn-ZI/AAAAAAAADwk/dzggAhntUXM/s1600/Tempura+egg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://4.bp.blogspot.com/-cHWoliq75l0/UbIReLkn-ZI/AAAAAAAADwk/dzggAhntUXM/s640/Tempura+egg.jpg" width="640" /></a></div>
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<a href="http://www.blogger.com/blogger.g?blogID=3496214515546403449" onclick="window.open('http://www.google.com/translate_p?u='+encodeURIComponent(location.href)+'&langpair=it%7Cen&hl=it&ie=UTF8'); return false;" rel="nofollow" target="_blank" title="Translate English to Italian"><span class="Apple-style-span" style="font-size: large;"><img alt="" src="http://digilander.libero.it/iolecalblogspot/flags/Italian.jpg" title="Translate English to Italian" /></span></a>
<a href="http://www.my-breadandbutter.com/2013/06/uovo-in-tempura-su-letto-di-asparagi.html" rel="nofollow" target="_blank"><span class="Apple-style-span" style="font-size: large;">For the Italian version click here!!!</span></a><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Hello everyone!! I know I have lot's of recipes to translate before this one...but this one was a great success and I've been asked a few time for the recipe...so here I am with this delicious <b>Tempura egg</b> or <b>egg tempura</b>? I don't really know how to call it.... I only know that it is one of may favourite J<b>apanese food</b> and I could it all the time with a nice bowl of bukake udon! Very easy to make...you just need a bit of patience to peel the eggs!</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">But let's not waste more time....I wish a great weekend and here it is the recipe!</span><br />
<span class="Apple-style-span" style="font-size: large;"><br /></span>
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<span class="Apple-style-span" style="font-size: large;"> </span><legend style="color: #111111; font-weight: medium;"><b><span class="Apple-style-span" style="color: #a64d79; font-size: large;">TEMPURA EGG WITH STEAMED ASPARAGUS</span></b></legend><legend style="color: #111111; font-weight: medium;"><b><span class="Apple-style-span" style="font-size: large;">INGREDIENTS</span></b></legend><legend style="color: #111111; font-weight: medium;"></legend><br />
<ul style="text-align: left;">
<li><span class="Apple-style-span" style="font-size: large;">5 eggs</span></li>
<li><span class="Apple-style-span" style="font-size: large;">230g ice cold water</span></li>
<li><span class="Apple-style-span" style="font-size: large;">130g plain four</span></li>
<li><span class="Apple-style-span" style="font-size: large;">Vegetable oil </span></li>
<li><span class="Apple-style-span" style="font-size: large;">Asparagus</span></li>
</ul>
<legend style="color: #111111; font-weight: medium;"><span class="Apple-style-span" style="font-size: large;"><b>Bring</b> a pan of water to the boil, transfer 4 eggs to the boiling water, using a tablespoon, and cook them for 5 minutes. They have to be completely covered in water. </span></legend><legend style="color: #111111; font-weight: medium;"><span class="Apple-style-span" style="font-size: large;">Remove <b>eggs</b> with a slotted spoon and transfer them in a bowl of very cold water and ice. Allow to cool for 10 minutes. <b>Peel</b> gently and carefully the eggs. Do not rush while doing it...remember that they are very soft and could burst easily. </span></legend><legend style="color: #111111; font-weight: medium;"><span class="Apple-style-span" style="font-size: large;"><b>Keep</b> eggs aside and heat up a large pa of frying oil. Meanwhile steam the asparagus for a few minutes and season them with olive oil and salt. </span></legend><legend style="color: #111111; font-weight: medium;"><span class="Apple-style-span" style="font-size: large;">When the frying oil it's almost ready start to prepare the <b>tempura batter.</b> </span></legend><legend style="color: #111111; font-weight: medium;"><span class="Apple-style-span" style="font-size: large;"><b>Lightly beat</b> the remaining egg, add the sieved flour and the ice cold water a bit at a time beating constantly. The <b>batter</b> should be smooth with no lumps. Coat eggs in the tempura batter...then <b>fry</b> them until golden on both sides. Do not overcook them, you should have a running yolk.<b> Drain</b> excess oil in kitchen paper. Serve immediately with the asparagus and toasted bread! Enjoy!</span></legend><legend style="color: #111111; font-weight: medium;"><br /></legend></fieldset>
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<a href="http://2.bp.blogspot.com/-t-sGDWyrQsw/UbIOiPOXpaI/AAAAAAAADwU/nmiNpSmqU_s/s1600/tempura+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="484" src="http://2.bp.blogspot.com/-t-sGDWyrQsw/UbIOiPOXpaI/AAAAAAAADwU/nmiNpSmqU_s/s640/tempura+2.jpg" width="640" /></a></div>
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Nicoletta Palmashttp://www.blogger.com/profile/17699650988647053489noreply@blogger.com0tag:blogger.com,1999:blog-3496214515546403449.post-28549162071358071712013-05-31T09:41:00.000+02:002015-06-23T22:20:46.223+02:00The new issue of Open Kitchen Magazine is now online!!!!<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://www.openkitchenmagazine.com/" target="_blank"><img border="0" height="640" src="http://2.bp.blogspot.com/-hfFBR386MJw/UZ4vuaEzrvI/AAAAAAAADuc/rVv5eoa84PE/s640/OKM+maggio+2013.jpeg" width="451" /></a></div>
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<span class="Apple-style-span" style="font-size: large;"><a href="http://www.blogger.com/blogger.g?blogID=3496214515546403449" onclick="window.open('http://www.google.com/translate_p?u='+encodeURIComponent(location.href)+'&langpair=it%7Cen&hl=it&ie=UTF8'); return false;" rel="nofollow" target="_blank" title="Translate English to Italian"><img alt="" src="http://digilander.libero.it/iolecalblogspot/flags/Italian.jpg" style="cursor: pointer;" title="Translate English to Italian" /></a>
<a href="http://www.my-breadandbutter.com/2013/05/ed-ecco-voi-il-nuovo-numero-di-open.html" target="_blank">For the Italian version click here!!!</a></span><br />
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<div style="text-align: center;">
<span class="Apple-style-span" style="font-size: large;">Dear friends, t</span><span class="Apple-style-span" style="font-size: large;">he new issue of <b><a href="http://www.openkitchenmagazine.com/notizie/nuovo-numero-di-open-kitchen-magazine-con-intervista-ad-antonino-esposito/" target="_blank">Open Kitchen Magazine</a></b> is now online!!!</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-size: large;">we are finally in the time of year we love the most: <b>Spring</b>.
Rich of colors, good smells, the temperature is mild and allows many walks in the midst of nature and delicious <b>picnics</b>.
In this <b>issue</b> you will find an unusual and tasty menu that can be enjoyed on the terrace with your friends and is matched with the wines selected by our sommelier for you. We celebrate<b> Italian cuisine</b> with a special on <b>pizza and pasta</b>!
Also you can read the secrets of the master of pizza <b>Antonino Esposito</b> one of the pizza realm’s most popular talents across the world and the secrets to make your own sourdough.
But we can’t forget about our dessert section or the tutorial to create an original pot for your flowers, the secrets of cooking <b>raw food</b> and <b>French specialities</b>. </span></div>
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<span class="Apple-style-span" style="font-size: large;">Happy Spring and reading to you all!
</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-size: large;"><a href="http://www.openkitchenmagazine.com/">www.openkitchenmagazine.com</a></span></div>
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Nicoletta Palmashttp://www.blogger.com/profile/17699650988647053489noreply@blogger.com0tag:blogger.com,1999:blog-3496214515546403449.post-21095168556672214752013-05-31T09:12:00.000+02:002015-06-23T22:21:04.867+02:00Middle eastern style green beans!!!<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://2.bp.blogspot.com/-rOxyC4QTcpY/UaQTygSCVNI/AAAAAAAADvM/enDzXwLOnac/s1600/GREEN+BEANS.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-rOxyC4QTcpY/UaQTygSCVNI/AAAAAAAADvM/enDzXwLOnac/s640/GREEN+BEANS.jpg" width="640" /></a></div>
<a href="http://www.blogger.com/blogger.g?blogID=3496214515546403449" onclick="window.open('http://www.google.com/translate_p?u='+encodeURIComponent(location.href)+'&langpair=it%7Cen&hl=it&ie=UTF8'); return false;" rel="nofollow" target="_blank" title="Translate English to Italian"><img alt="" src="http://digilander.libero.it/iolecalblogspot/flags/Italian.jpg" style="cursor: pointer;" title="Translate English to Italian" /></a>
<a href="http://www.my-breadandbutter.com/2013/03/middle-eastern-style-green-beans.html" rel="nofollow" target="_blank"><span class="Apple-style-span" style="font-size: large;">For the Italian version click here!!!</span></a><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">And here we are again with an healthy and light recipe ....I never know how to cook green beans, apart from steaming them. Is not one of my favourite vegetables but my husband loves them. One of my colleagues suggested me this recipe...and I simply love them...light, tasty....delicious.... I'll have to make them again soon!</span><br />
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<legend style="color: #111111; font-weight: medium;"><b><span class="Apple-style-span" style="color: #a64d79; font-size: large;">MIDDLE EASTERN STYLE GREEN BEANS</span></b></legend><legend style="color: #111111; font-weight: medium;"><b><span class="Apple-style-span" style="font-size: large;">INGREDIENTS</span></b></legend><legend style="color: #111111; font-weight: medium;"></legend><br />
<ul style="text-align: left;">
<li><span class="Apple-style-span" style="font-size: large;">300g green beans</span></li>
<li><span class="Apple-style-span" style="font-size: large;">2 ripe tomatoes or 1 large </span></li>
<li><span class="Apple-style-span" style="font-size: large;">2 garlic cloves</span></li>
<li><span class="Apple-style-span" style="font-size: large;">A drizzle of olive oil</span></li>
<li><span class="Apple-style-span" style="font-size: large;">Salt and pepper</span></li>
<li><span class="Apple-style-span" style="font-size: large;">Cumin seeds </span></li>
<li><span class="Apple-style-span" style="font-size: large;">Chilly flakes</span></li>
</ul>
<legend style="color: #111111; font-weight: medium;"><span class="Apple-style-span" style="font-size: large;"><b>Steam</b> green beans for 4 minutes. In the meantime<b> dry roast</b> cumin seeds in a pan, then grind to a powder ( I don't have a mortar so I just chopped them finely with a large knife). <b>Lightly fry</b> some sliced garlic in olive oil, add some finely chopped fresh tomato and cook for 2 minutes. Add the beans and cumin to the tomatoes, <b>season</b> with salt and pepper, add some chilly flakes or a bit of Harissa. <b>Serve hot. </b></span></legend><legend style="color: #111111; font-weight: medium;"><br /></legend></fieldset>
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Nicoletta Palmashttp://www.blogger.com/profile/17699650988647053489noreply@blogger.com1tag:blogger.com,1999:blog-3496214515546403449.post-14897539377291409452013-05-28T04:02:00.001+02:002015-06-23T22:21:21.476+02:00Vegetable carbonara with home made spelt pasta!!!<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://www.my-breadandbutter.com/2013/03/carbonara-di-verdure-con-homemade.html" rel="nofollow" target="_blank"><span class="Apple-style-span" style="font-size: large;">For the Italian version click here!!!</span></a><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Wow has been long time since I've posted a recipe in this blog! But nowadays I'm always so busy...working a lot..lot's of things to do that I barely find the time to post also in Italian. But here I'am now....and I'll try to catch up as soon as possible! So no more talking and here it is the first recipe</span><br />
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<legend style="color: #111111; font-weight: medium;"><b><span class="Apple-style-span" style="color: #a64d79; font-size: large;">VEGETABLE CARBONARA WITH HOMEMADE SPELT PASTA</span></b></legend><legend style="color: #111111; font-weight: medium;"><b><span class="Apple-style-span" style="font-size: large;">INGREDIENTS for 2</span></b></legend><legend style="color: #111111; font-weight: medium;"><b><span class="Apple-style-span" style="font-size: large;"><br /></span></b></legend><legend style="color: #111111; font-weight: medium;"><b><span class="Apple-style-span" style="font-size: large;">Pasta:</span></b></legend><legend style="color: #111111; font-weight: medium;"></legend><br />
<ul style="text-align: left;">
<li><span class="Apple-style-span" style="font-size: large;">100g spelt flour</span></li>
<li><span class="Apple-style-span" style="font-size: large;">40g water</span></li>
<li><span class="Apple-style-span" style="font-size: large;">A pinch of salt</span></li>
</ul>
<legend style="color: #111111; font-weight: medium;"><b><span class="Apple-style-span" style="font-size: large;">Topping:</span></b></legend><legend style="color: #111111; font-weight: medium;"><ul style="text-align: left;">
<li><span class="Apple-style-span" style="font-size: large;">2 egg yolks </span></li>
<li><span class="Apple-style-span" style="font-size: large;">1 tbs grated parmesan cheese</span></li>
<li><span class="Apple-style-span" style="font-size: large;">A drop of milk</span></li>
<li><span class="Apple-style-span" style="font-size: large;">1 courgette</span></li>
<li><span class="Apple-style-span" style="font-size: large;">A handful of green beans</span></li>
<li><span class="Apple-style-span" style="font-size: large;">Turnip greens</span></li>
<li><span class="Apple-style-span" style="font-size: large;">1 garlic clove</span></li>
<li><span class="Apple-style-span" style="font-size: large;">Extra virgin olive oil</span></li>
<li><span class="Apple-style-span" style="font-size: large;">Salt and pepper</span></li>
</ul>
</legend><legend style="color: #111111; font-weight: medium;"><span class="Apple-style-span" style="font-size: large;">Make the <b>pasta dough</b> by mixing the spelt flour with the water and salt. Knead until you have a smooth and soft dough. Cover with clingfilm and allow to rest 30 minutes. </span></legend><legend style="color: #111111; font-weight: medium;"><span class="Apple-style-span" style="font-size: large;"><b>Roll out</b> the pasta into a very thin sheet, cut out into 1cm large stripes. Roll each stripe with your hands and cut into small pieces (about 5cm long). <b>Steam</b> vegetables for a few minutes, then sauté them in a large pan with a drizzle of olive oil and 1 garlic clove. Season with salt and pepper. </span></legend><legend style="color: #111111; font-weight: medium;"><span class="Apple-style-span" style="font-size: large;"><b>Cook</b> pasta in salted boiling water for 1 minute. Drain pasta al dente and toss with the vegetables. Lightly beat the egg yolks with a drop of milk and pour it over the pasta. <b>Sprinkle</b> with the parmesan cheese and toss for a minute or two. </span></legend><legend style="color: #111111; font-weight: medium;"><span class="Apple-style-span" style="font-size: large;">Serve immediately. </span></legend><legend style="color: #111111; font-weight: medium;"><br /></legend><legend style="color: #111111; font-weight: medium;"><br /></legend></fieldset>
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Nicoletta Palmashttp://www.blogger.com/profile/17699650988647053489noreply@blogger.com0