Things To Say On A Get Well Card

pirilampos waiting for!


first shoots puffs for the first warm rays
and sweaters that appear suddenly too heavy pedaling
driven by light stretching
that holds out his hand and there a bit closer to the season that 'all seek
if only for the official holiday
those legal and legitimate, and even those
sigh, after months of wool, fumes of tea scroll left and lazy afternoon on a sofa, between the pages of a book.
and right between the words of a book while I write now, I find the thought of an author I like and that keeps me company, a thought that brings to life the salmon beautifully spent up and down the great waters and Then, towards the end, to go back to lay their eggs, just when they feel that the sun is coming .. leave their mark and then leave.
inspired by this image and the salmon as the new reference point, at least for a couple of days (!), I head a little 'Christmas cookies quick and easy to get hung with friends, waiting for a nice sweet and short put in the yard!
good week!

the pastry for biscuits and roses with cornfalkes is the same and this one, to secure success and goodness!

2 egg yolks 90 g caster sugar lemon peel

150 gr butter (butter is so so. Generally used half butter compared to the total weight of the flour. If compared to this threshold increases the amount of butter you will get a + crumbly mixture, as in the case QST)
200 g flour (it's a bit 'sketchy, I would say flour as needed to make the mixture workable nn and sticky, leaving it naturally soft)
few drops of vanilla extract
cold butter cut into pieces add sugar, lemon zest, vanilla and egg yolks and mix well. add the flour with a small pinch of salt to the mixture and work. do not rush to add flour, you'll see that working the dough with your hands, gradually acquire this compact.
once it reaches the right consistency, and then proceed to the fishing
Shortcake and Raspberry

take your hands a piece of pastry, knead a ball and press with a finger to get a groove deep enough. there will get a bit 'of raspberry jam and peaches, qst final preparations last year aromatizzaza the tonka bean.
bake at 180 degrees for 15 minutes

Rose shortbread with cornflakes

same procedure, taking a bit 'of pasta, get a ball, pass it in a bowl with cornflakes, taking care of them well and come join in the dough (I naughty!). Bake at 180 degrees for 15 minutes
puff
this time I used a sheet ready, I stretched out and apart I made a chocolate with an egg white, lemon juice and powdered sugar as needed to obtain a compound .. Dark indeed! white in color and very creamy but not liquid!

spread the dough with a spatula. distribute evenly.
heat in a pot of jam to taste and make it liquid. enter into a pastry bag or funnel and score the dough with ricoperata orrizzontalli and parallel vertical lines. with the prongs of a fork to break the lines each in the opposite direction.
bake at 210 degrees for 12 minutes.

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with sunlight

pushes this sun shrouded in clouds and light
recent weeks,
that lasts longer and has the flavor of summer sunsets, nags the desire of dresses sprinkled with a thousand colors, walks without rubbing your hands to warm them from the grip of cold, light chatter with a friend on a wall hanging that plunges into the river or in my favorite coffee.
however, if the desire for warm breeze you feel you can not forget that we are just the beginning of March! and so I decided to brush up a bit 'pink grapefruit from the banquets of the market smile perched with their colorful attractive roundness.
Today's recipe comes to reality for a whole cake but I preferred to fit the muffin molds, although I nn is neither a lover nor the shape of muffins, to keep a little '+ long, since the lack of a brother and parents cakes are lazy to go out of my kitchen.
are soft and will remain soft for several days, do not worry who is not a lover of the bitter, the pamplemussi , call them are so sweet and there is only bite on the sidelines of a thin layer of citrus fruit that fits well with the sweetness of the mini cake.
for those who despite the forced inaction goes to see a super thank you! and some pictures of my new neighbor!

For 9 pamplemussi

200 grams flour 2 Tbsp baking powder tea / cream of tartar 1 pinch salt

150 gr greek yogurt or yogurt
150 g caster sugar 2 eggs

the rind of a grapefruit, I used a grapefruit
vanilla extract 80 ml

oil juice of 1 grapefruit is part
with the dry ingredients: flour, yeast and pinch of salt in a bowl.
and then wet ingredients: yogurt, granulated sugar, eggs, vanilla and zest finely chopped grapefruit and grapefruit juice. In this respect, after having washed and picked grapefruit peel with a vegetable peeler (being careful not to scrape the white part which is the most bitter), I boiled water in a saucepan and, once you reach the boil, I surrounded by the skin. I leave in the pan until it reaches a boil again, calculating a couple of minutes and then fetch the skin. QST operation can be done two or three times, I sn limited to one because in my case, not grapefruit was bitter and in any case, my preference for qst flavor.
add the dry mixture to wet mixture, and mix gently.
pay on muffin molds, greased and floured (I have them brushed with oil and floured) and bake at 180 degrees for about twenty minutes. The sweets are ready
qd skewer, as we know, comes out clean.
Prepare the glaze .

vanilla icing sugar to taste lemon juice / grapefruit
3 tablespoons lemon juice (if preferred opp 3 tablespoons grapefruit juice) and sugar to taste to achieve a smooth, creamy consistency.
once cooled on a wire rack and pour the glaze or decorate with colored balls with grapefruit peel, cut into julienne, thin thin.
are kept away tasty for at least 3 days.

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the lack of a connection to the world in my new house
you feel and glide the days between a post and the other .. between an experiment in taste and space to make the right confidence with a new environment.
of these little steps a trace of a delicious dessert that I copied as is from the beautiful blog of even good Pià Sylvie, it touches on a soft, sweet, fragrant, perfumed version of this classic Apple - I think I repeat other berries even more delicious and colorful I think a few raspberries and peaches as soon as a version pere/mandorle- season getting ready in a short time, spread a delicious scent and above will keep for several days more delicious than ever.
breakfast, break improvised violent attack on the couch .. the cake is for you!



here is the recipe that I have not changed except the cinnamon replaced by a grattugiatina tonka bean

250 gr flour 2 eggs 70 g caster sugar

90 g sugar veil
1 / 2 bag of baking powder
50 ml fresh cream 90 ml milk

3 tablespoons of oil
3 apples (annurca, fuji, renette .. to taste) 1 pinch

magic salt 1 / 2 tea spoon of cinnamon (I used tonka bean, again to taste)
coverage

50 g butter 50 g caster sugar
50 gr icing sugar
Wash apples, peel and cut into cubes. leave them aside to sprinkle with lemon nn oxidize them.
in a bowl beat eggs with sugar without making the mixture too fit.
add the flour sifted with baking powder, salt, cinnamon (to taste or aroma), add the oil gradually the milk and cream.
mix thoroughly and evenly.
I used a loaf pan, but nothing prevents a round mold (I would say no larger than 22/24 cm for these doses of dough) covered with parchment paper previously soaked and squeezed (adheres better to the mold), put half of the batter and cover with half the apples.

proceed to the remaining batter and yet the latter half of apples that will be pressed in slightly sweet.
bake in preheated oven at 180 degrees for thirty minutes.
same melt the butter and add the two sugars.
After the first half hour, remove the cake from the oven, sprinkle the surface with the butter + sugar mixture and bake for 15 more uniform '. (My other was 20 ').
the cake is ready when a skewer comes out dry.
to cool before removing from the mold .. Bon appétit!

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prontievia smells delicious!


the first Sunday in February, I won the
fear of a new oven a few weeks ago that stood out in my living room
of my new little house, little beat
reorganize the activities in which culinary especially confectionery.
but not spring! convinced that there is space to make a good cook and an aspiring
clumsy yesterday I shouldered instruction booklet and the whip and I baked my first cake .. and it could be that the flan patissier .
patissier the flan is a dessert popular in France though the certainty of its extreme, if not excessive, I have it spread to Paris, shops, bars will offer all sorts of slices more or less appealing and in most cases really delicious.
the sweet and simple and relatively lightweight, a thin pastry base, a fund you like (there's with pears and chocolate with fresh raspberries in the summer and other numerous tasty varieties) and a dense layer of cream flavored with vanilla (the real one not the chemical smell of vanilla!) previously cooked on the stove and then baked, to swell and caramelize the surface.
I think it's a delicate balance of flavors but precise to satisfy all tastes and perhaps because of it neighbors the sly facilities everywhere.
.. the flan and then personally know of Belle Ville, on the dormers, the Seine's reflection of a dark sky and fickle, souvenir of laughs and enjoyed walking on the trot and changes of meter hung the scent of an underground city that is imbued of conventional symbols and what each of us collects and brings with it. Voila! good week!

the flan is so composed
a roll of puff pastry (puff pastry made in the welcome home for the experts)
a jar of raspberry jam (can be replaced with fresh raspberries, chocolate, pears ..)
1 liter
semi-skimmed milk 2 eggs 1 egg yolk

180 g 100 fr
sugar cornstarch (upgradeable to 120)
1 vanilla pod
less heat on the stove with a glass milk with sugar, vanilla seeds extracted from pods (opens lengthwise with a knife and you do sliding along the wall to extract the fragrant seeds) until the first gas will rise.
work in the meantime the glass of milk with the cornstarch sifted, homogenizing the mixture and dissolve any lumps. individually and adds eggs and yolk. mix well. gradually add the hot milk, stirring quickly to not cook the egg mixture. added to store the milk mixture over medium heat, stirring to thicken. the consistency that must be achieved is that of a custard.
unroll the sheet of puff pastry, prick the bottom and lay it in a springform pan about 25 cm.
sprinkle bottom with jam (or ingredient that you wish to use) and pour over the cream.
level and bake in preheated oven at 180 degrees for forty minutes.
the flan is ready when the surface swells and begins to color. if it is timid, help with a few minutes of grill!
when cooled brush the surface with a fruit jelly or a gelatin DIY prepared with a glass of water, a tablespoon of pectin and a spoonful of jam (all on the stove and heat to boil, remove brushing the cake) .
bon appétit!