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Stages in Cagliari

of pointing out the stage of the weekend of Donato Juarez, but we tell you that we join others in Osvaldo Roldan and Anna Maria Ferrara .



In particular, I recommend to our female tangueras the technical lessons of Anna Maria Ferrara I have also attended last year.

Here are the details:

Saturday 6 / 12 hours 16:00 to 17:30: Technical women
18:00 to 19:30 hours: Tango

Sunday 7 / 12 , 15:00 to 16:30 hours: Grade Female
hours 17:00 to 18:30: Tango
19:00 to 20:30 hours: Tango

Monday 8 / 12 hours 11:30 to 13:30

Tango (the arguments of the lessons of Tango Osvaldo Roldàn have yet to be defined)

Cost each lesson an hour and a half is 20 €. On Saturday 6

Oswald and Anna Maria will perform at the Loft and Tango will Constanza Elizondo, the Argentine friend Silvia, who will make the music.

For further information please contact Silvia Fracchia of Amistango, tel. 3476282060

We feel tonight at the milonga.

PS Well done all those who have already registered in the blog: luisella-ledatang, mario, Libertango, GiuDer, rosso48 and miki ...

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surprises in November


November is a month that do not particularly like because
introduces the cold winter and raises in me a longing for the warm wind of my fellow bike rides and summer, dressed in green leaves on many branches and buds to color gates and balconies.
a somewhat 'bucolic maybe and definitely out of time, stirred by a walk that has been widely among snowflakes fell hasty in my city - and subsequent discordant opinions of the romantics and reactionaries of snow thermometer flushed (who will be ?) - and that made the protagonists birds of Observatory who have broken into a clear sky with thoughts, light and sunny.
with these images, the company of an apple pie recovered from a book that I find really delicious (Florence Edelmann, and Patisseries MAISON. Marabout) in French, which always gives me new ideas more or less simple, suitable for any occasion.

With this cake thank Germana that has rewarded me and I spent a bit 'of his precious time by describing his culinary adventure. The availability of my neighbors blog is the most unexpected gift.
Finally, the post is also for the month of November always mistreated, and yet proved multifaceted and certainly less boring of my complaints in the morning when I put my nose between the balconies!

recipe Translated from Normandy FRESH APPLE
here it is 200 grams flour OO
9 g baking powder or cream of tartar for the intolerant (possibly added with a pinch of baking soda - personally I find the cream of tartar to the grocery store)

150 gr powdered sugar 1 / 2 vanilla bean

50 gr caster sugar 1 pinch of salt

2 eggs 4 tablespoons melted butter
5 tablespoons of milk
3/4/5 apples to taste and depending on the size (I recommend the renette qst choice but also to their personal taste or the supply on hand)

for cream 80 g butter
100 gr caster sugar 1 egg


heat the oven to 150 ° C. prepare the mold with parchment paper hinge (I use a rectangular baking dish). sift flour with baking powder in a bowl, add the sugar and powder, salt, eggs, melted butter, milk. stirring as the mixture will be smooth.
peel the apples and slice thin with a mandolin. incorporate 3 / 4 of apple peel to the mixture, stirring very gently to avoid breaking the slices.
pour the mixture into the mold, level the surface and sprinkle with the remaining quarter-cut apples. to have uniformity.
bake for about 20 minutes.
in the meantime, prepare the cream. Melt butter, add sugar and mix. incorporate the egg. stir and mix. After 20 minutes remove the cake from the oven and pour the cream on the surface. level carefully and bake again for another 30 minutes.
let cool 30 minutes before serving.

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braid exchanged

the approaching cold hands and so
with her we have set ourselves some time on a Sunday meeting
exchange in which to give vent to our desires, I asked a few lessons of technology programs and she proposed the famous braided brioche that threw a few years
ago in more than one occasion culinary meeting between friends.
the brioche dough is a challenge to raise several times and I know not least, I've tried a lot. short rising (mirages) with or without eggs, butter, oil, milk, water, yeast and little or as much in the end I am convinced that success lies in the rise in raw materials and especially in the knowledge that made brioche house is not of the pastry and brioche, this is not necessarily a consideration to be missed, indeed.
I find it delightful program the oven and a wake-up early to enjoy the soft snails you see below or spend a pleasant afternoon with my dear friend heated by the expectation and taste sharing.
below a recipe a bit 'unusual that I discovered long ago in cookaforum , I think the first steps towards the world of foodblogger and participants in the forum.
the recipe is safe and has failed in three hours (including rise) a brioche also be programmed to last for an impromptu picnic or a gift for a gentle awakening.

for lievitino
25 gr yeast (also 20 if you have more time available)

100 grams water 50 grams of flour Crumble the yeast
O in a small bowl and add a spoonful of sugar. This will dissolve the yeast in a few minutes.
in a bowl add the dissolved yeast and warm water (if you put your finger is slightly warm but not hot absolutely! Remember that high temperatures kill the yeast) and gradually add the sifted flour. Stir, cover and let rest in the damp place (the oven with a cup of boiling water) for half an hour.

Dough 450 g flour or (250 wanting flour or meal and 150 Manitoba, force)
100 gr water 150 gr sugar

1 cup (100 ml corn oil)
50 ml milk 1 pinch of salt

Heat milk, water and sugar in a saucepan, the time required to dissolve the sugar. let it rest where it is very hot (about twenty minutes).
lievitino recover in the meantime would have to double and add the cooled syrup, flour, a cup of olive oil, salt. mix thoroughly. the mixture is moist and flour appicicoso council be furnished only the bare minimum, you rapprenderà with leavening.
work for about 8 minutes, place in a bowl, cover and forget the wet form for at least an hour and a half.
the dough has doubled. knead gently not too much. Divide dough in half. each half with two braids, or you can get to taste of the croissants as you will see from the photo (I used a vanilla custard that I put in the dough). for the braid divide each half into three equal parts, roll out and stretch a little 'O flour and weave.
brush generously with milk, sprinkle with granulated sugar and let stand covered about half an hour.
bake at 180 degrees for 40 'minutes till it colored.
once cooled can be kept for a couple of days wrapped with paper or aluminum in a bag.
heat before bite!

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Conduct of the Tango milongas

milongas in Buenos Aires there are standards of behavior codified by tradition in the "way of invitation to the ball." Is never a verbal request (considered impolite), but using the cabeceo , a hint of the head is very discreet man and the woman may or may not reciprocate. entered the living, in fact, men and women arrange themselves on opposite sides of the room and start Mirada or watching intently the person you want to dance (which is why, in spite of what happens in Europe and non-traditional places, the lights of the show are strong enough).

mirada If the person does not have the pleasure of dancing with mirador, declines turning their eyes elsewhere. But if the desire returns, we fix our gaze on the eyes of their Knight (it says that if his club La Mirada). Only after the game looks lasted a long time '(to be sure not to misunderstand and be misunderstood), the woman bends slightly chin or lower eyelids, in a gesture of assent. Women too can begin to look upon with which the dancer wants to dance, but it will always make the man cabeceo , where the desire is mutual.

The ceremony takes place during the curtain that separates the tandas (each tanda is a group of four tangos) is a sort of musical interlude, not entertained by tango songs, used to close and reopen the tanda another in which, of course, you change partners.

The conventions are always born with a very specific reason. I believe that following these simple rules prevent many bad feelings and frustrations, including, at least for women, having to dance with partners not welcome because it would be impolite to refuse. The

tandas are designed respecting a certain homogeneity of style, since there are only a few dancers who prefer dance music and others do not and would not be nice to start setting up some kind of communication with / to your partner-in on a Pugliese song and then having to go (perhaps reluctantly) to Narcotango ... (without wanting to impose my taste to anyone). What do you

do you think?

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Conversations

This is about Tango. What is for us, as we would like it to be.
We can open discussions, throw ideas, ask questions, comment our milongas, make proposals.

wait for your post.

Denise Milani With Og Mudbone

Sacher to forget!


on the run last week due to work-in-progress in my life has been partly helped by news that so many have had the patience foddblogger and to disclose that I have crossed with different moods.
to be honest I have not linked the suspects and offenders
blog misappropriated for illicit purposes of recipes, photos, the life of the food has a passion in their free time and passion that is intended to express a part of itself.
I can certainly speak for themselves because the reason that brought me up to ondadorto is sentimental, belly and puts the roots in the need for universal freedom of expression. My blog is young and fragile and as such sensitive to change, upheaval, change and travel time and for that I'm away for a few days because it seemed disrespectful to join choir, a duty, to protest because their young and as such more confidence with the observation that most protest.
I will not go with the obvious reasons that lead each of us to condemn the actions and conduct reprehensible. You have all
said your best how could I do.
am sure that, despite these discoveries the world has derived foodblogger awareness of the strength that each of us, little or much, is able to have and to offer, and this I believe is the most important discovery, make us able to continue in spite of who still uses a spanner in the forgetting that we .. it flies!
prescription required substantial and therefore, in line with the first cold Sachertorte. I state that I have never been to Vienna and therefore do not know the original. I find that this recipe is the right balance of flavor and soft delicacy and balance and for fans of the genre's invitation to try it .. and I share these samples vs!


takes time and patience. and proceeds to order the chocolate cake
* 150 g caster sugar in 75 and 75 * 110 gr icing

butter * 5 eggs * 1 egg white

* 2 tea spoons of baking powder or cream of tartar dissolved in an inch of cold milk
* 150 g dark chocolate
least 75% * 50 g chopped almonds 80 g flour
* OO
work the butter with 75 grams of sugar and the chopped chocolate melts in a water bath. Once melted add butter and mounted the chocolate butter. mix. add 5 egg yolks one at a time. add almonds.
Whip the egg whites (6) until stiff and add half the icing sugar assembly continues until they are white, glossy and firm. alternately add the egg and flour to the mixture of chocolate and butter. gently. Finally, add the dissolved yeast in the finger of milk, mix well and turn into a mold of 24 cm in diameter covered with baking paper.
bake for 40 '/ 50' depends on the oven (check with a skewer, the last ten minutes, cover with aluminum foil to pie).
cool. Once cooled cut the cake in half.

filling * 1 box of jam
dissolve the jam on the stove and sieve if it is in pieces.
brush both halves of the cake and any excess brush the top of the cake (after the two halves of the joint).

Coverage * 200 * 180 gr chocolate

gr fresh cream * 1 tablespoon sugar soup.
chop chocolate and melt in a bain marie. add a tablespoon of sugar and finally the cream three times gently stirring and mixing the mixture.
coat the cake, which is already on a serving dish, cover with chocolate with the help of a metal spatula.
If you like it with the melted chocolate, to write freely on the surface. My
Sacher was decorated with small roses gingerbread .. due to lack of decent dish to serve!

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San Martino


in these times of fog
struggling with that here in November is still warm Padania


I collected a few hours dedicated to simple, buttery biscuits
to chat with friends in the morning
a steaming cup of tea or vanilla
on the edge of one Sunday a bit 'lazy
ranicchiati versus temperature in the house wet and nasty tasting
the first few days of brief light
with small gestures that attempt to make the most fascinating to me that
cold winds
leaves and branches and dances with the smoke of roasted chestnuts in my bed.
in Padua in October and November are heated by small fire
of men and warm sleeveless sure that tinkering
chestnuts roasted on the embers
and often find me in a cap in hand to munch on with your fingers blackened

to warm up the lights dimmed the first night and nibble a bit nebulous
'waiting for the dinner.
and you? what are the tricks of autumn on the road?

even meringues and the recipe here

and shortbread biscuits made so

3 egg yolks 280 g flour 130 g butter OO

100 gr sugar (even 80 is enough)
mount the softened butter with sugar until it is fluffy and soft.
add 3 egg yolks and mix gently.
gradually sift in the flour until the mixture is smooth and compact and does not stick to your fingers. The flour should always be added step by step because its amount depends on the wet del'impasto. This, in turn, depends on the size of the eggs and moisture. Board proceeding cause gradually, 280gr of flour could be enough uan amount slightly lower or higher. where the mixture is too soft, add flour.
if the mixture is dry and crumbly easily add a tablespoon of cold water.
wrap in plastic wrap and forgotten in the fridge for half an hour.
roll out the dough and cut out the biscuits, the shape is desired, the thickness is 0.5cm.
cook on plate lined with parchment or a silicone mat to 180 °.
are ready when slightly amber, about 10/15 minutes.
once cooled dip it into melted chocolate, I used dark chocolate, but nothing prevents melt white chocolate or milk chocolate in a bain marie.
wanting can be rolled in chopped hazelnuts dipped once in chocolate.
to rest on cookie sheet and after cooling the chocolate store in a closed box.

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variations on the bread

in these days of soaking wet and gray drops
has risen
the pleasure of being with my hands smelling
yeast,
behind the first glass fogged
to wait
bread rise slowly savoring the aroma in cooking
and satisfaction not to enter the bakery for a couple of days!
- if only to save a few steps below the flood! -
following two simple ideas for two loaves of bread a bit 'less common than usual

a braided bread with pumpkin seeds and poppy
inspired by the term, the attractive colors and shapes even the most bizarre of this tasty Cucurbitaceae. I
finely sliced \u200b\u200b200 grams of pumpkin and I cooked in a pan with oil, a clove of garlic and dressed in a light dusting of chili. Once cooked, I pureed the mixer until creamy moribda.
I broke apart 15 grams of fresh yeast and I put in a cocottina with a spoonful of sugar: yeast by the action of sugar dissolves in a few minutes in a colored liquid, natural beige.
I sifted 100 grams of flour and 150 Manitoba OO flour, I added the dissolved yeast, 80 g oil, the squash and 3 tablespoons warm water (be careful to heat the water, if it is too hot kills the yeast, just a mild warmth that is felt with a fingertip) and I have mixed.
course, if the dough is dry add spoonful after spoonful of water to the mixture by taking a more tranches because the pumpkin is moist and should not serve too much water.
once firmer work the dough on the floor for a few minutes until it becomes soft and elastic. the adage in a bowl and cover with a cloth and close in a preheated oven with a cup of boiling water (to moisten the environment in which it will rise).
work when the dough has doubled in volume, about 40 minutes later, still on plan, and having a deflating to model it for at least 5 minutes. divides it into 3 equal portions and form into a braid that will insert a previously oiled cake tin. Brush the surface with oil, plays with the cloth still in the oven and forget.
control 40 minutes after the mixture has reached the edge of the mold, sprinkle with poppy seeds and salt and I put in the oven at 230 ° with a cup of water (will not be too dry the surface of the braid) for at least 20/25 minutes.
the other is a loaf of focaccia bread, oregano and kalamata olives,
the survivors of last summer in the Peloponnese (who happens to this beautiful land I suggest buying a pack at least 2 kg of these carnosissime olives, among other things with exceptional value for money - if I remember correctly € 8 per kilo).
the procedure for the dough is the same as that described for the pumpkin bread with the observation that in this case the water that I add will be higher. the advice is to proceed gradually to avoid having to resort to an increase in flour if the mixture is too wet.
after the first rising, add oregano and olives, pitted and thinly sliced \u200b\u200bamalgamate with that of patience.
let stand in a ring mold with high sides until the mixture reaches the end and cook in oven at 230 degrees for about 25 °.
In both cases, after cooling the bread wrap with plastic wrap so as not to dry and fragrant also find it the next day.