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UNDER THE DRESS ... THE SCOTTISH BLOGGER

Hello everyone, beginning the week posting my participation in the collection of photos organized by Caris . I really enjoyed reading the initiative. Everything stems from the growing media interest to the bloggers who blog take care of cooking, more and more often that the Tg instead of dealing with international problems of infectious gusts of popular revolutions, the problems of our country, go to commit-minute information with dedicated services to this new craze. It seems that we are really a lot! If we go to see the photos that accompany these services, one is amazed. Practically in front of us imagine the kitchen with only the apron on him, perhaps with a heel 12 and a makeup event "that catches the first pass." I agree with Caris when he says we are light years away from reality. His proposal is to collect as many photos as possible in blogger to put the kitchen and send it to journalists, so they call themselves, who have made a distorted idea of \u200b\u200breality.

I participate with these photos, which showed me with my "Star Trek Swimsuit Model" soft and comfortable to cook:

and my "Model Sbirulino Slippers"

This is not say I do not cook under other clothes, but this is the exclusive domain of my husband, tie!

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STEW ITALIAN SANDWICH

Tired of the usual stew stew with vegetables, I was looking for something new. I found this tasty recipe, an alternative way to cook this meat which in itself is not very versatile.

Ingredients for 4:

500 g of beef stew meat 50 g butter

1 large onion 2 teaspoons tomato paste

2 cups hot stock (even half a nut)

30 g breadcrumbs salt

pepper 1 teaspoon paprika 1 packet of seasonings

Ariosto for stews and braised

250 g of boiled rice Thai

Clean and finely chop the onion and pass it in a pan with butter. Just golden, add the chopped meat and stir with a wooden spoon to brown well. Add the tomato paste, paprika, the contents of the sachet Ariosto and a little 'pepper. After browned, reduce heat and cook low heat covered for one hour. From time to time add the stock. Before serving with the Thai white rice add the bread to absorb the sauce. Instead of rice can be served with mashed potatoes

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I thought and thought the recipe that would immediately draw in our imaginations Italy that enclose all the beauty of our country, I will speak only of this and nothing else.

the end the choice fell on the sandwich mozzarella, tomato and basil. The basil is

the green of the mountains, from north to south all have their charm;

the freshness and great taste of buffalo mozzarella instead of symbolizing the strong character of this country (at least I thought at one time), the tomato is the

symbol of the Italian summer, its bright colors, its scents.

Ingredients:

sandwich with sesame (The bread recipe can find it here )

1 buffalo mozzarella

3 organic tomatoes 1 bunch fresh basil

a handful of extra virgin olive oil of oregano

olive oil salt and pepper

Open the sandwich, I leave you the choice whether or not to remove the soft inside (everyone has their own taste). Dress with extra virgin olive oil, salt and pepper halves. Slice the mozzarella and tomatoes. Wash the basil leaves. Place the sandwich in order to create the Italian flag. Finish with a little oil and a handful of oregano.

With this recipe I participate in the contest

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CUP STRAWBERRIES AND MASCARPONE

 Una ricetta per i più golosi; basta la foto per capire la bontà di questo dolce. Vedi, quando ho la tranquillità del week end faccio cose più golose. La ricetta dei biscotti l'ha trovata  Sonia per me . La crema viene fuori da una ricetta di una mia amica (con la A maiuscola) che custodisco da circa 15 anni. Nel mio ricettario c'è ancora il suo pizzino di carta. Grazie Carlotta. Le quantità degli ingredienti si riferisce alla preparazione di 4 coppe.

I ngredienti per la crema al mascarpone:

250 g mascarpone

500 g strawberries

16 biscuits type Pavesini

3 eggs 7 tablespoons sugar

3 tablespoons brandy or maraschino

the juice of a lemon

Ingredients for cookies:

46 g potato starch

104 g rice flour 30 g cornstarch

3 eggs 130 g sugar 1 bag of vanilla

It starts from cookies. Fit in a very firm eggs with the sugar for at least 15 minutes. Sift together the vanilla, potato starch, rice flour and cornstarch. Add the flour mix slowly while continuing to possible to move from the bottom up so as not remove the dough. Pull it into the pastry bag fitted with the small hole. In a baking sheet lined with parchment paper to begin to give shape to the biscuits, while some 'distance between each other or you risk that join during cooking. Heat oven to 150 ° while the plate is kept in the fridge for 10 minutes.

Bake in and out of the plate when the cookies to brown, allow to cool for a while '.

Meanwhile start preparing the cream. Clean and cut into small pieces 400 g of strawberries, put them in the lemon juice with 4 tablespoons of sugar and the brandy / maraschino. The rest of the strawberries are blended with the mixer with 1 tablespoon of sugar and put in the fridge.

Whisk the whites with a pinch of salt in another bowl, assemble the sugar and egg yolks, add the mascarpone and turn gently. Add spoonfuls of the whites also whites and turn gently, trying not to dismantle the whole.

Now begins the assembly of the cup: the fund put 2 teaspoons of strawberry milkshake, start to make the layers starting with the mascarpone, then the biscuits dipped in strawberry juice and finally the strawberries into pieces. Continue layering. Do not cover the cup to the brim, but leave room for the final layer of strawberry milkshake. Passare in frigo la coppa per almeno 4 ore. Prima di servire aggiungere il frullato di fragole in superficie.

 Con questa ricetta partecipo al contest: