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Pate '

The recipe of this pate ', I found out on a local magazine, a couple of years ago and, for simplicity' execution for both the combination of ingredients, I was positively impressed. I just tried and I must say that it 'has become a classic in my house, in fact, often when I suggest someone for dinner.

Sara' certainly present even during the holidays' to come.

Pate 'Salmon (Smoked Salmon rillettes)

Ingredients:

200 g salmon slices affumicato + qualche strisciolina per decorazione (facoltativa)

90 g panna acida

20 g burro morbido

2 cucchiaini di scorza di limone grattugiata + 1 cucchiaio di succo

4 cipollotti freschi  (solo la parte bianca) (io ne uso solo 2)

2 cucchiai erba cipollina tagliata fine +  un po’ per decorazione

1 cetriolo tagliato sottile per decorazione

pane tostato o crackers per servire

In un robot da cucina mettere il burro morbido, la panna acida, i cipollotti tagliati a rondelle, il succo e la scorza del limone e l’erba cipollina e azionare a scatti per qualche secondo, finche’ il cipollotto e l’erba cipollina risultino tritati abbastanza finemente. 

A questo punto aggiungere il salmone e azionare a scatti per pochi secondi finche’ gli ingredienti si sono amalgamati ma senza diventare una crema. Si devono vedere e sentire i pezzettini sia del salmone che del cipollotto e dell’erba cipollina.

Versare il composto in una ciotolina covered with plastic wrap and let cool in refrigerator for several hours.

Put the pate 'on a plate and decorate with thin slices of cucumber and a few strip of salmon to taste and serve with toasted bread or crackers.

I take this opportunity to wish you a Merry Christmas and Happy New Year! Greetings!

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salmon cream peas and potatoes with goat cheese and bacon cream bundt

A really quick and easy solution for those who have little time to cook and who, like me, love the cream or vegetable soup, and 'for example, this split pea soup. A few ingredients, little effort ...... et voila '!

cream peas and potatoes with goat cheese and bacon

Ingredients:

a pack of frozen peas 500 g

1 / 2 small onion, chopped

a dash of extra virgin olive oil

a large potato cut into cubes salt and pepper

5 / 6 basil leaves 1

l. water or vegetable broth

goat bacon cut into cubes and browned in a frying pan, toasted slices of bread or toast to serve.

In a saucepan put the oil and onion and cook over medium / low qualche minuto, stando attenti che la cipolla non prenda colore, aggiungere la patata e cuocere per altri 2/3 minuti. Aggiungere l'acqua o il brodo bollente e regolare di sale e pepe. Quando la patata risultera' cotta, aggiungere i piselli, riportare a bollore e cuocere per circa 10 minuti o finche' i piselli risulteranno cotti, aggiungere il basilico e proseguire la cottura per un altro minuto.

Mettere il tutto nel frullatore e frullare fino ad ottenere una crema. Finito di frullare, prima di servire, dare una mescolata con un cucchiaio in modo da togliere un po' di bollicine, ....non come me (vedi foto :-))!!)  che ho servito immediatamente, causa bocche affamate!!! 

Serve warm cream with goat cheese, bacon and toast or croutons and a drizzle of extra virgin olive oil.

Lots Of Ewcm And Cramping

After a pause for reflection tries again "......... ........

And continued with a classic, a cake that I personally love it and often, the cream of the legendary Ciambellone Alessandra Spisni.

Here is the recipe so 'as I copied the site of the PDC

Ciambellone cream

Ingredients for a mold cm.26/28

300 grams of flour "00"

300 g sugar

300g of fresh cream

3 eggs

the grated rind of one lemon

a packet of yeast vanilla

a pinch of salt

vanilla sugar for dusting the surface after crush

a knob of butter and flour as needed for greasing the mold.

Procedure:

Mix flour with baking powder.

Divide into two bowls the yolks from the whites

Add about a third of the egg whites and sugar beaten until stiff with the salt

Add to the yolks, the grated rind lemon, sugar and fresh cream Keep mixing together the flour, baking powder, alternating with the egg whites Place in a ring mold.

Infornare a 170° per 40/50 minuti

Sformare subito e spolverare di zucchero vanigliato.

Servire fredda/tiepida