WHAT DO WE NEED:

-pasta
-peeled tomatoes
-shallot or onion to taste
-chili powder
-curry powder
-virgin olive oil, salt, pepper

Make a sauce with shallots and a little olive oil, add the tomatoes well drained and seasoned with salt, pepper and a little chili and leave over low heat until the tomatoes are not get fragmented. Meanwhile, cook the pasta and set aside the remaining water. Place the pasta in the same pan in which you have previously prepared the sauce with the tomatoes. Add cooking water that you kept and also the curry powder. (I suggest you do not go overboard, taste the water as you add the curry to avoid disasters!), Put the drained pasta into the pan with the sauce and pour with the ladle the curry water. When it has acquired the consistency and water in the pan has evaporated ... served it!

WHAT DO WE NEED:

-a box of pastry crust (made ​​from it five roses)
-vegan white sauce (50g margarine or olive oil, 50g flour, 1/2 liter of soy milk)
-tahini (2 tablespoons)
-beans and lentils (cooked)
-onion
-sesame seeds
-tomato paste
-muffin molds in silicone

Fry the finely chopped onion in a pan with a little olive oil, add the beans and lentils and saute for a few minutes. Prepare the sauce in a saucepan according to the traditional method (started putting on the heat the butter and flour, stir and when you create a pasty mixture started to pour the milk little by little while continuing to stir). Once the sauce is ready, just add two tablespoons of tahini and stir thoroughly. Take the muffin molds and lining the inside with the pastry crust that you have previously cut into circles (the dough should be plenty so that you create the folds on the sides of the mold so as to create the '"effect rose"), at the bottom of the stencil put, in order, the beans with lentils, white sauce, a curl of tomato paste and a pinch of sesame seeds. Set at 180 ° until the pastry crust is golden.

And inevitably change the dishes, ingredients, and cooking in the forms.  I love this season with its colors, smells, vegetables, fruits, hot new recipes to wrap ..  In my house, the rabbit is one of the foods that you put on, just as you would with a feather duster, then start it again with the arrival of the first cold ;-)

Its meat that I love to cook and I always try to prepare with bases that highlight the delicacy and softness.
No all the rabbits are the same, be sure to buy the right one. Choose a young rabbit, weight ranging between 1 kg and 1.500 kg. Has pink flesh, fat white compact, and offal fresh with no stains, small teeth. The taste, well that all depends on what he ate while growing up. In However once purchased clean it well and let it "hang" in the fridge for at least two days, this will make the meat tenderer. If the rabbit is young it is certainly better. In fact, it will be fine for slow cooking to prepare terrine or pate.

It would cook too stringy and tasteless. That's why I made using saffron Cascia, a gift from my friend Sara. cherish it as a gem ;-))

Hossenfeffer (Rabbit meat)

1/2 teaspoon saffron threads (put them in a glass of water to 3/4 of an hour)

5/6 sprigs of thyme

1 carrot

2 stalks of celery

1 red onion

1 ranetto sage

1 clove of garlic

1/2 cup dry Marsala wine

Extra virgin olive oil

salt

ground pepper to be added after cooking

Pour the oil in a frying pan sauté very well the rabbit pieces, browning occurred only add the finely chopped vegetables and herbs and let it go well together add the Marsala and half water saffron (stigmas keep aside) let to a boil, lower the heat and cook, if the liquid gets too dry, add a little at a time, the remaining water, after about 45 minutes, remove the rabbit from the pan to keep warm, turn the heat simmer to reduce the bottom, put the pan and coniglo cook.

Last weekend, a friend of mine showed me an episode of Cupcake Wakes. This is a reality-based competition program based on delicious yet creative and professional looking cupcake offerings. It is hosted by American actor and entertainer Justin Willman, and has been airing on the Food Network since June 2010. Per episode, there will be three rounds to test the taste, presentation, and time management abilities of four hopefuls.

In the episode that we saw, Corner Cupcakes, Luli Tuli Cupcakes, Sweet Retreat, and Cupcake Royale went head on to have their cupcakes served at the World Series of Poker in Las Vegas. WSOP is an annual series of live poker tournaments among pros as well as qualified enthusiasts from online gaming sites like party poker. I was a bit surprised to see the number of WSOP participants who had their break in sites like these. It turned out, per my research, that participating in Party Poker provides the kind of training which can be applied in live matches. Moving forward, world champion poker player Annie Duke joined Cupcake Wars regulars Candace Nelson and Florian Bellange on the judging table.

Here is the winning recipe of Corner Cupcakes:

Cupcakes:

9.6 ounces cake flour
4 teaspoons baking powder
1 cup coconut milk
1 teaspoon coconut extract
1 1/2 cups sugar
4 egg whites
3/4 cup butter
3/4 teaspoon salt

Lemon Curd:

1 cup lemon juice, freshly squeezed
4 lemons, zested
1/2 cup butter, melted
3 eggs
1 cup sugar

Lemon-Coconut Buttercream:

1 teaspoon lemon extract
1 lemon, zested
1 teaspoon coconut extract
8 ounces (2 sticks) butter
1 pound powdered sugar, sifted

Toasted Coconut:

1 cup shredded coconut

To make the cupcakes, preheat the oven to 350 degrees F. Prepare a muffin pan, and line it with 15 regular-size cupcake liners.

Sift the baking powder, cake flour and salt in a medium bowl; whisk together thoroughly.

In the bowl of an electric stand mixer with the whisk attachment, whisk the egg whites until foamy. Gradually add 1/2 cup sugar and whisk until the eggs whites form a soft meringue. Remove the egg white mixture from the mixing bowl; set aside.

Using the paddle attachment this time, cream together the butter and remaining 1 cup sugar. Don’t forget to scrape down the sides of the bowl while in the process. Add the flour and coconut milk, alternating between the two, beginning and ending with the flour.

Once all the flour has been added, mix until smooth. Scrape down the sides and beat in the egg white mixture until smooth.

Fill each cupcake liner two-thirds full, and then bake until the cupcakes are baked through and their tops are golden. This takes about 25 minutes. It is important to rotate the pans halfway through the baking process.

To view the rest of the poker-inspired cupcake recipe, visit the site of Food Network.

We continue with a bit of music ;-) Too weird, but since it's called guitar ;-)
No you use a pick to play it but a rolling pin .. Joking aside, you'll see that I speak the guitar Abruzzo. In Abruzzo homemade pasta is an ancient tradition.

The homemade pasta has always given me an incredible charm; you want to touch the dough on your hands, either because it is a process so eclectic! When I have time, I like to experiment, as always, but the disdain classic preparations, here I am left to take the beautiful piece of pumpkin given to me by a friend, who has a beautiful garden where he grows a variety of incredible pumpkins !

The imperia works well in this case because the 'dough should be wet and soft (sticky), when it passed to the die inevitably crushes (just cut it by hand with a sharp knife). The important thing is to squeeze the pumpkin very well, I have kept after school for 24 hours, I put it inside a cotton bag (maybe a cloth) clean and washed without detergent.

Here you will arrange meal as this depends on the humidity of the same and pumpkin once squeezed. I used whole wheat flour!

1 or 2 eggs

salt

300 ml fresh cream

2 tablespoons milk

1 hg of parma ham

3/4 macaroons

1 drop of mustard oil (be careful because it is very strong)

extra virgin olive oil

Prepare the dough. Cook the pumpkin in the oven and then put it to drain. Once ready mix with egg and flour and a pinch of salt, you get firm dough, soft but sticky. Pull some sheets that are too thin and switch to guitar or cut with a knife, put to dry a bit.

The first to introduce to you a simply wonderful pasta, the Ma'kaira, already last year we talked on several occasions and in several blogs, but then knew this type of Ma'kaira, linguine with spelled and barley .

It 'a paste that I find simply wonderful (SAY THAT I HAVE THE FIX FOR THE DOUGH GOOD ;-), the only I took the "heart" is the format linguine always hard wheat to barley, but only for taste as in my home adore these ;-) Anyway back to the linguine spelled and barley, I found them spectacular, both as texture or as flavor. I love to open these boxes take a handful of dough in your hand and smell them .. you are right, if you can do when you have occasion to have them in his hands and then tell me, this pasta smells!

It tastes like wheat, tastes like home, tastes good ;-) I bought a few kgs because the pasta so good once you've tried it is hard to forget, of course it costs a bit, but I assure you that the first forkful nn regret having bought more ;-)

I Buy Here

The lady who runs this shop in a context of pure heaven, his name is Lina and is a very nice person, helpful and very, very gentile. You can ask all the products she sells, she will be always ready to meet your every need.

This type of "bottom" has two distinct characteristics that differentiate it from all the others, one in the ingredients, contains carrots, the other in the area, and must cook soon! Some in the balloon also add the pieces of champignons, in this case no. This "bottom" is the basis for many sauces (Supreme the most popular) or as a simple broth for risotto pasta etc. .. etc. ..

I wanted also the note at Bisque, a sauce made of shells that I find beautiful and elegant, you can use it to accompany the fish, rice or as in this case the dough. I must say here that I killed two birds with one stone, I had the bottom and I wanted a shiny sauce, I put the two together and came out this dish. Read well because they really and truly ;-) No repeat else is nothing difficult! Now the recipe along with the steps to the bottom and the bisque!

1 kg of cuttings between fish heads and bones attention to use oily fish and if you can add scraps of a sole, as it will give a delicate flavor!

70 grams of butter

120 g leeks

120 of onions

bunch arimatico

170 ml of white wine

3 liters of cold water

Wash very well the scraps of fish so it exhibit no trace of blood. Make a mix of vegetables put everything in a large pot together butter, making sure to sweat nn brown, put the scraps of fish continuing to run without to brown, add the wine and the bouquet garni, then all at once the water, by boiling calculated cooking time of 30 minutes, you will have to constantly skim.

Once the period of time, filtered and cooled very quickly, putting ice in the water and above the basin with the bottom

For PREPARING below, set aside 1 liter and pour it into the ice cube tray and place freer.

FOR BISQUE

The bisque usually adds the great, but as I wrote above that I had seen beautiful ready instead of adding water!

1 stalk of celery

1 carrot

1 onion

the shells of fresh shrimps, prawns or lobster (crustaceans short)

1 cucchaio of cognac

1 teaspoon of concentrated

extra virgin olive oil

salt

pepper

Cut the vegetables and brown them in a pan with oil, add the tomato shells, toast a moment fade with the cognac. At this point, remove the cubes from the freezer comics, put them all in the pot and cook by cook 30 minutes foaming. At this time, add salt to taste, filter all, put in a small saucepan and reduce until it becomes creamy, and keep it warm.

FOR THE DOUGH

Linguine with spelled and barley

calculate a prawn head plus one

Soooo ripe tomatoes or peeled

1 green apple

1 cup of bisque

extra

salt (to taste always first)

While the pasta is cooking, pour the oil in a pan and heat gently, pour the tomatoes you go 5 minutes, add the prawns one whole head, the other into pieces, cook 1/2 minutes, just long enough to change color fish (nn too otherwise they will become gummy) turn off the heat and leave covered. In another pan, saute the apples cut into small cubes, must remain crunchy 1/2 minutes, No more. When the pasta is cooked, pour it into the pan with the shrimp, saute paid in dishes where you arranged in, add the apple pieces in the pot!

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Do you know tenerumi? Are the leaves of the zucchini long ;-) At this time it is easy to find at the market because the season is almost over, and who is going to remove the cultivated plants that inevitably damage the fruits. In summer the leaves and stems are tender now you just have to be careful to use the smaller leaves, while the stems smaller you can just remove the filament with the help of a knife.

I love this soup;-))This as well will understand nn is the traditional version, but the one that I presented to a client, given the great success I wanted to present it again to you. It 'a soup that you can offer with simple herbs or chops, but tenerumi remain cmq tenerumi ;-)

My SISTER

Forgive me for this variant, but she knows so much ;-) I dedicate you with all my heart!
I wanted to keep the footprint Sicilian everything I used for the preparation ;-)
For the small crunchy roll .. I used for the filling, sardines, pine nuts, mint.

Set aside even the "thin filaments and curly… find that between the leaves and a few pieces of sardines will serve to decorate the plate as well as to give a bit of crispness to everything! ;-) I had a gift of lemons and before thinking about cute little things ;-)) looking on the net the history of these lemons is really interesting. Are lemons for their sweetness can be eaten in salads, are also called early because they are already at this time, so try to look for them you will like them a lot I'm sure ;-) To get scented oil you just put to macerate the skin for about a month. I had time to wait so I slightly warmed (60 °) leaving then cool.

500 g Boiled beef

1 shallot

1 clove of garlic

a few basil leaves

salt

Flour

Oil for frying

Vegetable broth

After cleaning the tenerumi, bake them in vegetable broth drain them keeping aside the broth. In a pot I cook the oil, garlic and scallions to the vegetables and broth flavor do well and put aside for a moment.

FOR ROLL

Leaves of tenerumi

Sardines

pine nuts (toasted nn)

Mint

1 egg white

salt

Clean the sardines into by the skin, chop well with the other ingredients, add salt, add the egg whites form a dough that you are going to fill your rolls. The rolls will be first passed in a light batter, I just use ice water and rice flour, and it’s up to you to decide whether to use this or another one. And the important thing is that the roll remains crisp on the outside. When it is hot, pour in the dishes by adding a roll in each of pepper and a drizzle of lemon oil.

Have you ever tried to stand under the scorching sun for more than 42 °, and n feel the slightest discomfort? I do ;-) We have just returned from Egypt, never been before, and I must say that for sure we will be back. Country of many contrasts, but really beautiful.

The thing that amazed me the most is really the temperature never experienced such a beautiful feeling, being under the sun without a single drop of sweat is truly magnificent! Here in India the heat will kill you even when there are 25 °, nn you want to do anything especially spignattare ;-) then when you must, when a special guests for dinner ;-) also little desire to dress a salad you find yourself in my hands a beautiful piece of wild Alaskan salmon RED KING No you do not even turn on a stove for two strings? ;-)) The fishing is still on the hook is lightly smoked with hardwood absolutely skinny is just amazing, shame that here costs a bang ;-(

Anyway is this pasta salad is also delicious with a simple fresh salmon, the recipe calls for the use of smoked ricotta ;-)) that you see in the picture nn simply because in the rush I forgot to add it ;-( is a pasta salad that is done at the moment nn else need to put it in the fridge because we're going to cool it with the vodka ice, but let's stop it with this order. The Salicornia - the sea asparagus, I had already spoken in this old post is easy to find in the fish stalls at the supermarket, they usually use as "decoration" but if you ask you sell it willingly, I had bought for us a risotto but I must say that this pasta was really special ;-)

I used the smoked ricotta will be fine but also that of Apulia, Calabria etc. .. While to cool the pasta you can also use the Gin or Vodka! The pasta cooled in this way will result then at room temperature with a truly unique aftertaste ;-))

I then added to the bottom of the dish a light pesto (without garlic cheese) to Melissima which has a very delicate taste of lemon. One last thing use of good pasta is really important I used the Ma'Kaira I have already spoken several times is really special, but there are others just as good, you can also use pasta if you prefer, the important thing is that takes good cooking!

400 grams of Pasta

Approximately 300 grams of salmon (use fresh salmon)

200/300 gr of Salicornia

Flakes of smoked ricotta

* Pesto Melissia to taste

Extra virgin olive oil

Salt

1 Bottle of Vodka ice

1 bowl full of ice

Clean the Salicornia keeping only the outer rhizomes, the central part is tough. Let them blanch in boiling water for 5 minutes and set aside cooled, cut the salmon seasoned with olive oil and put in the fridge. * Separate pesto from the leaves of Melissa, a few leaves of basil, salt, almonds (few) toasted white, fitted with oil until desired consistency.

Bake the dough in the bowl and on the ice-filled place one full of ice Wodka, drain the pasta al dente and tuffatela in the bucket of Wodka rigiratela to cool then drain and season well with salmon, Salicornia, some pesto and olive oil. Serve with grated smoked ricotta sprinkled with black salt.

This soup is actually comes from a poor dish of the Greek cuisine. Sailors returning from fishing trips, once in port after selling the best fish used to bring home "leftovers" just fine, which were then cooked with sea water and a few other things.

Thus was born this scrumptious soup... Today we use the finest fish, but I find that even with "poor" fish but fresh taste changes little ;-)

I used the chicken filleted and I made, as usual, the small variations ** ;-).
It 'delicious warm but also cool in this heat is then really wonderful, with few ingredients really a big pot ;-)) 800 g chicken fillets (or other fish)

8 potatoes; cut into wedges

1 red onion (cut and put in ice water for 1 hour)

1 lemon

Light fish soup (do this with the scraps of the fish used for the recipe)

fresh oregano and dried oregano

Extra virgin Olive oil

For caramelization:

The skin of most lemons (blanch in water several times to remove the bitterness)

lemon juice

sugar

Same amount of sugar and lemon juice, dissolve the sugar on low heat, when the syrup has reached the right consistency add lemon zest. And when ready will be almost transparent, you can keep in the syrup for several months in a closed container that you keep in the fridge.

Cut the potatoes into wedges; remove the onions from the water ice. In a frying pan, pour in the fish soup boiling, add the onions and potatoes 2/3 tablespoons of olive oil, cook until palate be soft. At this point turn off the heat and arrange the fish fillets over the potatoes and onions cover and let the heat cook the fillets. Place on plates and then reduce the background by adding the juice of 1 lemon, pour over the fish sprinkle with a little dried oregano and a few leaves of the fresh, laid over each portion fillets candied lemon, pour a little broth in each dish .

THE ORIGINAL RECIPE ** PROVIDES THAT THE FISH IS COOKED TOGETHER WITH POTATOES AND ONIONS BUT I FIND THAT SO LONG ruin COOKING MEAT OF THE SAME, THE COMIC GIVES ME THE OPPORTUNITY 'TO HAVE THE TASTE OF THE FISH IS FOR POTATOES FOR ONIONS SOFT AND DELICATE. THE SKINS CARAMELIZED LEMON JUST GIVE 'WITH A TOUCH OF SWEETNESS TO ALL THE PREPARATION