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This is an outline created on the fly, the original idea was that of an ordinary mashed potatoes with a side dish of mushrooms as an alternative .... even the commonest mushrooms. But passing by Simona I realize that this week's Weekend Herb Blogging home and then I thought that the two had to dress up a bit 'a party to participate in making it to his collection of pies.

Whb è una cosa che va avanti da un bel po' infatti è iniziato nel 2005 da  Kalyn di Kalyn's Kitchen la fondatrice, sarebbe  nato un po' per caso,  lei voleva participare a Sweetnicks  un evento settimanale dove si postano  foto dei propri cani e gatti, e  lei che non aveva ne uno ne l'altro,  ha pensato di postare le foto delle sue piante parlando delle loro virtù e  così è continuato postando una ricetta settimanale with the main ingredient of a herb, a plant, a fruit or vegetable.
O ra organizer is Haali, blog Cook (almost) anything at least ounce
while the edition Italian is Brii of Briggis recept och ideer


Ingredients for 4 pies : 4 medium-small potatoes, a dozen large mushrooms mushrooms (or choice), 2 shallots, pepper to taste two tablespoons of pine nuts, goat cheese 4 tablespoons grated cheese, parsley, olive oil, two tablespoons of gomasio , butter to grease and oil.

Preparation: Cook the potatoes, peel and mash them, add the grated cheese and a little 'oil or butter as desired, with salt and add chopped parsley. Toast the pine nuts and keep aside.
Clean the mushrooms and cut into chunks, cook in a pan with nothing until they have delivered the vegetation water than throw it and set aside. Sauté two chopped shallots with a little 'pepper and then pour the mushrooms and cook 5 minutes finishing the cooking by adding parsley and pine nuts. Take 4 cups
imburrateli muffin and lightly sprinkle with gomasio (as is usually done with the flour) and a teaspoon put a little 'of the potato mixture on the bottom pushing it slightly, then the walls sistematene helping with the back of previously wet spoon so you do not attack, then placed in the hollow formed the mushrooms and cover with a final layer of potatoes.
Bake at 200 degrees for about 15 minutes or until you doreranno, oven and let cool for 10 minutes, Serve with a little baggy and 'parsley and extra virgin olive oil.

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potato stuffed mushroom stuffed onions on a bed of salt in

Una verdura che io di solito snobbo specialmente cruda è la cipolla, soffritta invece non la disdegno anche se sempre in dosi contenute,  ma qui si tratta di cipolla intera.......una bella sfida!! Comunque l'idea mi allettava più che altro per il ripieno, perciò mi son buttata in questa "avventura" di degustazione cipollosa e dato che non per niente siamo a carnevale, anche le cipolle si son prese la loro rivincita e si son  trasformate in piccoli scrigni ripieni di se stesse soffritte e degnamente accompagnate da altri sapori in un insieme agrodolce di carattere, anche per partecipare alla raccolta - tutto in cocotte - di Imma .

Ingredienti per due : 2 cipolle rosse, due cucchiai di pinoli, 2 cucchiai di uvetta passa, 1 cucchiaio di aceto rosso, 1 cucchiaino di zucchero, mezzo panino raffermo sbriciolato grossolano, sale, pepe e olio, due bicchieri di sale grosso.

Preparazione : ripulire dalla pellicola le cipolle, tagliare la calotta a due dita di distanza dal picciolo, scavare l'interno rimanendo due giri di anelli. Ammollate l'uvetta, tostate i pinoli in una padella antiaderente e mettere da parte.

Mettere a soffriggere la cipolla scavata e tritata grossolanamente, quando ammorbidita alzare la fiamma e sfumare with vinegar, add sugar and leave a couple of minutes to caramelize now add the pine nuts, raisins and salt and pepper, and finally pour the bread crumbs and stir to mix all together.

empty Put the onions to cook for 5-6 minutes in microwave covered, or alternatively I think that goes well blanch for 5 minutes in salted water. Then turn the oven to 210 degrees.
fill the onions with the mixture and place them in mini ramekins filled to one third of salt, close lid with the same brush them well with oil well shut the onions and cover sealing the better the dish con un foglio di carta d'alluminio infornare per circa 20 - 30 minuti, dipende da quanto le avete lasciate al dente nella precottura.

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risotto casserole with green olives and tangerine powder

Da un bel po' non vi passo una ricetta di un primo piatto.....e dato che io preferisco il riso alla pasta oggi vi piazzo un risottino, i broccoletti li avevo presi per fare una pasta, e nel risotto non ce li vedevo un granchè.....poi però ho pensato perchè no? dipende poi sempre dal come trasformarli in un condimento, ho pensato anche che ci voleva un sapore che contrastasse il quasi "dolce" dei broccoletti.

Avevo dei mandarini bio dal buon profumo fresco e mano mano che li ho mangiati peeled and then I kept the skins and set aside in the kitchen to make the powder may be put as a flavoring in some sweet or cream, but I thought their fresh taste and citrus combines with the light olive amarotico could do to the case of my risotto ...... and this is what came out.

With this green risotto can participate in
contest tied to the feast of St. Patrick's
cuochina superfine.




for two Ingredients: 170 gr. Rice, a "stem" of small green broccoli ( qui detti di puglia), un quarto di cipolla, olio, brodo vegetale di dado biologico, 2 alici sotto sale, reggiano grattugiato, una decina di olive denocciolate di gaeta sott'olio, bucce essiccate di mandarino.

Preparazione : tamponare le olive con un foglio di carta cucina e metterle in un piatto ricoperto di carta forno e con coperchio, per infornarle dai 2 ai 3 minuti al microonde, ( dipende da quanto le volete secche) sfornate e passatele a tritatutto.

Lo stesso fate per le bucce di mandarino, a meno che di solito non le teniate da parte a seccare all'aria e quindi le abbiate già pronte da frullare.

Once washed the broccoli, cut the stems into small pieces so that Cuoco at the same time the lines which have divided into many flowers, boil without the lid, so retain their color, until soft.

Drain and pass it under cold water, dry in the meantime do a fine chop onion in a saucepan with oil and a bit 'of vegetable broth, add two anchovies in salt cleaned from the bones and allow to melt, pour and cook the broccoli flavor salt and oil if necessary.
Take the broccoli and mix to obtain a thick cream. that stretch with a drizzle of raw oil and a few tablespoons of the cooking water.

In another oiled pan toast the rice a few minutes, then add the vegetable broth hand hand what it takes to cook. Built to last only the green cream, two tablespoons of fine grained cheese, a knob of butter and turn off. Serve sprinkle with colored powders and two if you remember, before you blend all the flowers as did yours truly, put some aside for garnish.

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fritole de

While eating and enjoying dishes always taste my land ever since I was born I realized it when I had already come of age, especially after I had been married with the marriage as "the burden" to find that those 4 circles that were lit were part of an appliance called stove ....... In fact, having the good fortune of having a mother who has always been superlative as a cook I enjoyed it but I do not care how you make those good meals, even for me and I thought that was normal in all other families this happened, but then discover which for various reasons, was not exactly so.

not interested to put the finger in the pie except for occasional cakes I ever ate despite my many questions on ......... palate was pleased, and I trusted blindly in home cooking, mother belongs to that class cooking eye and would not have been able to give me recipes with precise doses ..... not this is necessary then to much, she always manages all .... I never saw the likeness of a schiacciatina cakes or dumplings like stones, but as I am able to do even with precise recipes.
Now, however, perhaps because the maturity .... there is a time for everything ^____^ I thought to put into practice what I have so far "just" passively, although it is always a good subject .... .

I thought I'd start with a typical trick of Verona during the carnival, the fritole de pomi .....per i fuori zona - le frittelle di mele - non sono riuscita a trovare notizie sulle loro origini, ma credo visto gli ingredienti, siano nate per usare, come spesso avveniva in tempi più semplici e meno prosperosi, gli ingredienti che erano la base delle dispense.........pane, uova, farina, mele.

Un dolcetto che faccio partecipare alla raccolta tutta italiana di Francesca .

Oggi diventano anche un modo diverso per usare il pane raffermo che si trasforma il più delle volte in pane per impanatura.              

I've done the original version and I tried also fried in the oven. Two different stocks, the first a swollen pancake with a light crust and an interior full and creamy, and the second an apple donut still good with the consistency of a pancake that has the advantage of being good the next day, while the first are best appreciated if it remains hot and therefore, better heat them in the oven.

Ingredients: 100 gr. stale pieces of bread (mine was like ciabatta), 25 gr. sugar plus additional for dusting the end, 1 large egg, 110 gr. flour, 250 ml. milk, 250 gr. apple, organic lemon zest, raisins to taste, a glass of grappa, olive oil for frying.

Preparation: combine the lemon rind with the milk and bring to a boil, remove from heat and pour the bread and let it cool and good to dunk. Peel apples and cut into small cubes then put them together in a bowl with the 25 gr. sugar, flour, egg, bread soaked in grappa and warmed before and mash with a fork, mix well together to achieve a consistent dough slightly.
Put to heat the oil in a small saucepan so that you do not use much oil to get the dose to dive into the batter, you just fry 3 pancakes at a time so the temperature will remain at the right point. Once drain on kitchen paper, pass them in sugar and enjoy.
While half the dough I put a spoon spread the baking tray covered with baking paper and bake 200 degrees until they are golden (about 20 minutes)

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ricotta baked with apples Jerusalem artichokes and olives

I played the ricotta (which is actually the first salt if you leave it lightly seasoned) home-made, using two liters of milk and juice of 1 large lemon to coagulate the milk and half a teaspoon of salt.
I've made two loaves of 250 grams. I put in two baskets-basket that I kept after buying the ricotta, leaving it to drain for a few days before use.

is not the first time that I do and I usually eat it fresh as it comes, but this time I decided to make something slightly more elaborate and put it in the oven, I took two cubes red curry paste that I keep in the freezer so as to have a sauce ready, and so I turned into a second character but still light.

Ingredients for 4: two loaves of cheese, two cubes of red curry paste, Jerusalem artichokes, parsley, oil, black olives to taste, salt and pepper.

Preparation: Clean the artichokes and cut into pieces, place a sheet of parchment paper on a baking sheet to oven and lean around the ricotta with the vegetables, dissolve the curry paste with two tablespoons of oil and three of water and pour the ricotta and the Jerusalem artichokes, olives and salt scattered.
Cover the pan with aluminum foil and bake for 20 minutes at 200 degrees. Next, remove from oven and find out, refuel, leaving another 15 minutes to cook or at least until the vegetables are tender, then set the oven with a grill and allow to brown a few minutes until it forms a light crust.
and Serve sprinkled with chopped parsley, add a little olive oil and freshly ground pepper.

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And here's the recipe with the ingredients Chinese of which was supplied, in fact, the recipe involves cooking a whole chicken, then in the course of cooking should have been cut, while I have preferred to do a pork loin safe and Italian, that the butcher cut me then so that was easy portioning. With these doses will remain the gravy that you can store in the freezer for other types of cooking. In fact, I arranged a sheet of plastic in a container of ice cubes and once placed in the various compartments and lowering the handle of a wooden spoon, I poured the liquid and put a freeze.

three Ingredients: 600 ml. chicken stock (I replaced with vegetable broth clear), about 600 gr. pork loin with bone (weight more than I do if there is a bone per person) 300 ml. soy sauce, 220 ml. Chinese Shaoxing wine (you can substitute dry sherry), 60 gr. dark brown sugar, fresh onions, chopped 5, 6 slices of a cm. ginger, 4 strips from 4 to 5 cm. orange peel, 2 garlic cloves, 4 stars of star anise, 2 dried hot chilies, half a teaspoon Sichuan pepper., onions baked taste.

Preparation: Combine all ingredients except the meat and onions in a pot and bring to a boil. Dip the meat and bring to boil, covered for half an hour, then turn the meat on the other side so that they will color evenly, cover and cook for about another 45 minutes. Turn on the oven at 190 degrees and bake for another 40 minutes basting discovery with its liquid in a while. Take a ladle of the liquid the meat, put the onions to cook in covered pan, and adjust if necessary salt, making them at the end of cooking to caramelize over high heat drying the gravy.

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oriental pork loin roasted hazelnut cake with pudding in the microwave

I do not know how it ended in my pantry ..... hypothesis could be that there is over by mistake ..... but it could be the thing that has teased me to try ...... or better to say to try to make a pie in the microwave, the first and last time I made a cake in the microwave goes back about 10 years ago when I bought it, but the result was a cake suitable for anemic and play ping pong, so the disappointment was such that not take most considered the idea of \u200b\u200bus still ...... this cake until I found myself just three sachets of yeast for microwave O___O


Behind every bag is a recipe for fortune Otherwise, I do not think I would have thrown in this new attempt, one was the sponge and the other was a chocolate cake, I choose the second despite not having cocoa, in fact, is what you see on instant coffee, the 'I have replaced replacing it with an equal weight of flour, and not to risk throwing a pie .... full confidence in the result was rather small, I decided to halve the dose.

would also be a wet and I wanted a simple cake I have removed us breakfast ......^_____^ yes yes it is true, I finally made another cake, but according to the criteria that you can find the recipe exactly here.

And the result? much better than the first experience, it remains rather dry .... since I have omitted the wet, maybe it would just be ..... hmma, the important thing is to make soup with your coffee is perfect.

Remember that to make the pies all the ingredients must be at room temperature, or the risk of collapse even before leaving the microwave oven is normal is very high, This is the master baker said one of a course which I attended.

Ingredients for 3 / 4 : 50 gr. butter (room temperature), 70 gr. of white cane sugar, pinch of salt, 1 egg, 40 gr. Finely blend of hazelnuts, 50 grams. flour, 60 gr. frumina of 30 ml. of milk. For a pan square cm. 18 side.

Preparation: Work the butter with the sugar and salt, add egg and chopped hazelnuts. Pour the sifted flours and mix, a bit 'at a time alternately with the milk, stirring just until the last to disperse the yeast in the dough. Place a sheet of paper baked in a pan at least 5 cm high. or ensure that the package leaves the board as required, and bake at 650 Watt with grill for 7 minutes 6 seconds even me. Let stand out of the oven for 10 minutes before you unmold and let cool on wire rack.