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Christmas with the yours

Here we are one step away from a new Christmas!
these days are not always really happy, even if that life would be nice concedesse some little time for everyone, let's face!
I hear from many complaints about this holiday.
Who says it's all consumerism, those who no longer makes sense, who does not believe that anymore.
But we're kidding?
With all the crap we drink every day, now wakes up to the critical path of Christmas?
Ah, my friends. Which party
consumer?
think that, compared to last year, the average Italian family will spend Christmas in cows during the upper only € 1,337, € 1,345 compared to last year! Per capita, they say.

http://www.vip.it/famiglie-taglio-spese-natale/
In short, the Italians this year's € 17 less to spend on crap! And let

But in amusements and seek, instead, the true spirit of Christmas!

For example, Santa Claus, for those who had doubts about there: it was invented for a Coca Cola advertising campaign.
more real than that, you die!

And now the good news! I know good Santa Claus, we've been friends a long time, and has authorized me to translate the gifts!

1. A peaceful Christmas, whoever you want, and not necessarily with whom you must.
2. few minutes of silence to think calmly, and do not run from side to side, what's important to have forgotten last year (to telephone a friend, the birthday of your employer, to receive the winning lottery ticket, a smile to a stranger, a roast in the oven, the name of your child).
3. 17 € to spend as last year € 1345 in cows, in spite of the crisis and even Santa Claus will have them with money order all those who request it by midnight December 24 to my address in Rovaniemi.

DEAR WISHES OF MERRY CHRISTMAS TO ALL!

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Mini baskets frico with risotto and apple brandy

have disappeared? I would say yes! Published the date of the dissertation, January 26, I realized I was a little 'back and then I spent the last only one week. I have not even had time to prepare a Christmas cookie! Account, however, recover in the coming days. Today's recipe is all of Friuli, and has proved so successful at home as to be inserted in the strength of Christmas dinner menu. The doses are twenty small baskets, almost finger food, but you can safely turn them into cups for a full first.

Mini baskets frico with risotto and apple brandy

Ingredients (for twenty mini baskets)

200 gr Montasio stravecchio
200 grams of Montasio
10 tablespoons seasoned rice quality Carnaroli
an apple soda

butter salt and pepper 1 small glass of grappa

1 liter of vegetable broth

Method: Grate the

two types of cheese in a pan placed a piece of parchment paper, put the gas on low flame and add two tablespoons of grated cheese, trying to form a circle. When the cheese has melted, then remove the veal roast with a knife and put it on the back of a glass upside down, in order to obtain small cups. Repeat until all the cheese.
For the risotto, peeled and cut apples into small cubes, sauté in a pan with a knob of butter. Add the rice and toast it for a while, then sfumatelo with grappa. Pour a ladle of broth and continue cooking incorporating the stock one ladle at a time, until almost cooked. Once ready, remove from heat and add a knob of butter, stirring vigorously. Using a spoon pour the risotto into bowls, and pepper and serve hot.

With this recipe I participate in the contest flour, yeast and fantasy " foodblogger the kitchen with BALLARINI"

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For a magical Christmas!

Friends, for once, we get to Christmas knowing more about this holiday so beloved?
If you want to know more, this is the book for you (not to mention that it could also be a pleasant and useful Christmas gift, instead of the usual nonsense of hastily bought at the last minute)!

history and magic of Christmas is an essay written with great simplicity, but also rigorous overs sources.
The book is divided into six chapters, which address many issues related to the Christmas season: Christmas

1. . The ancient origins of this festival, which later became the "birthday of Jesus." The story of the nativity scene, invented and by whom was the symbolism of its protagonists. Are the origins of the Christmas tree tradition.
2. Santa . Since precursor - San Nicola di Bari - until its consecration as the bearer of gifts officers of Christmas thanks to a campaign of Coke. And how is it travels on a sleigh pulled by reindeer.
3. baby Jesus. An analysis of the canonical Gospels and the apocryphal, to discover the background to the birth of the heavenly child, destined to influence profoundly the Western culture. But even the answers to some intriguing questions: When is Jesus really born? The year zero has never existed?
4. Saint Lucia . A chapter devoted to the saint who is celebrated just before Christmas, with a digression on his religion and its traditions sprang up around the figure.
5. New Year. A path back in time to find out how did the custom of celebrating the end of the year with Pops and fireworks. But even some ramblings on the Celtic New Year (Halloween) and other related New Year holidays, as Candlemas and Days of the blackbird.
6. Epiphany. History of the origins of this ancient feast and, of course, three paragraphs devoted to the Magi, the star that led them to Jesus and their gifts, according to tradition, brought the child of Bethlehem. We could not miss, finally, the Epiphany, which takes away all the festivities.

At the end of each chapter are shown 3 themed stories, sometimes taken from the Italian tradition, other fruit of the imagination. 18 stories accompanied by pictures, which can pleasantly entertain both children and adults.

But there's more: the same book is also a version specifically designed for children elementary school.

The magic of Christmas told to children transports young readers, to which the narrator is addressed throughout the book, a fantastic journey to discover all of the background festive season.
Although the contents have been made more attractive and appropriate to an audience of children, the structure remains the same as History and magic of Christmas with the same chapters and paragraphs.

Finally, a third surprise. After the trip to the past history and traditions of and magic of Christmas, a book that allows you to travel even farther.

The magic of Christmas the world is a real trip around the world, to get to know all the customs that accompany the Christmas in the five continents.

1. The book opens with a few introductory pages on ' origin and evolution of religions in order to provide the reader with the necessary tools to understand the differences that exist between countries and continents.
2. L ' Advent. The preparations for Christmas, folk traditions, markets characteristic of many countries, not only in Europe. And, of course, the expectation of the much loved old man on board the sleigh pulled by reindeer.
3. The Saints the Christmas period. An excursion to discover the life and traditions related to the Saints that, starting from Advent, the period of corolla end of the year: among others, Saint Martin, Saint Lucia, St. Thomas, the Holy Innocents, and of course New Year's Eve.
4. The Christmas in the world. A trip to snoop on the habits that characterize the Christmas Eve and Christmas in the homes of Europe, Asia, Africa, America and Oceania. With a list of ways to say "Merry Christmas" in all languages \u200b\u200bof the world.
5. New Year. The profound diversity that is experienced with this feast, from across the world. in relation to religions and mythologies that have given birth. But the discovery of unexpected details and traditions, country by country.
6. Epiphany. The magic of Twelfth Night, the rediscovery of the Magi as a symbol of unity between peoples and Carello on the celebrations organized in the five continents for the closing day of the Christmas period.
7. In the magical world of fairy tales and legends . The stories related to Christmas and its symbolism. Among the bearers of gifts, legends about Jesus and prodigious animal, a fantastic and exciting final.

Also this book includes three stories the end of each chapter, for a total of 18 charming stories that Christmas cheer to children and adults.

All three books are available on IBS:
Claudia Female - History and Magic of Christmas - € 19.
Claudia Male - The Magic of Christmas in the world - € 19.
Claudia Male - The Magic of Christmas told to children - € 15.

Or you can order it on the resale of our trust, the legendary Library De Santis, libreriadesantis@bifrost.it , at the discounted price of € 17.00 (first two) and € 13.50 (the third), and without shipping.

What else to say to convince you not to miss one of these two books?
Nothing Christmas because everyone is good and I'm sure you will not be just to make you the black sheep!

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Cupcakes whole orange and almond-flavored butter cream

the cupcakes. Beautiful, beautiful, sometimes too! And good, good, yes, but that goodness and eat one a week and then live with the guilt. As if to say, not only of butter, you can live. I propose to you today instead of cupcakes and beautiful, as far as he could be a sweet, genuine. The inspiration comes from the 1001 book cupcakes, cookies & other tempting treats , it took me a gift from my sweet sister Dublin. Abandoning the butter cream coverage (which I nausea after the first bite), the cupcake is sprinkled with orange syrup. Whole wheat flour makes them rustic and tasty. The only problem? It will eat a ton, and without the guilt!

Cupcakes whole orange and almond

Ingredients (for 12 small cupcakes):
45 g flour 00
40 g whole wheat flour
85 g butter 85 g

brown sugar 1 egg 1 orange

25 g almonds finely grated
1 / 2 packet of baking powder cinnamon to taste

ginger powder to taste

for the syrup and decoration:
a small orange
40 g of sugar cane
sliced \u200b\u200balmonds taste

Procedure:

spremetene Grate the orange rind and juice. In a bowl, mix the butter at room temperature with sugar. Add an egg and then, a bit 'at a time, flour, baking powder, cinnamon, grated ginger and grated almonds. Pour mixture on the orange juice and zest, mix and then fill the cups. Bake at 180 degrees for 15-20 minutes. Meanwhile, prepare the syrup: grated zest of a small orange juice spremetene, put the juice on the stove with sugar cane and boil for 5 minutes. Take out and arrange the cupcakes on a wire rack. Still hot, brush them with the syrup of orange, and decorated with orange peel and sliced \u200b\u200balmonds.

With this tasty recipe I participate in the contest and Alice Gaia , Swirl me Up!

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Persuaders!

Comment on the presentation of the novel Journey unreal in Britain of Merlin and Arthur , Paginadodici Library, November 19, 2010.

writers find them pathetic, when you pretend to be intellectuals. This is invariably the presentations of their books. He pulled a shiny, swell in importance, prattle for hours in front of the hapless public.

And they talk about themselves, not their books!

I, who from my hermitage of culture rarely take - and pain - farewell, I had to make an unnatural strain on myself, before deciding (or should I say "resign") to sing the walk towards that of Verona, in one of its most secluded corners: Sgarzerie Court, where the library is located Paginadodici.

Once there, I felt - at least the first - like a glass of milk in a tavern. Mind you, I have nothing against restaurants. They are the inns that have something against the milk.

E Paginadodici is really rich and well supplied, so that I would have preferred to remain on the first floor, where they are exposed appetizing literary works, instead of going down into the den of lions, or subplane to the library, where the bearded and brimming Claudia Female Dario Giansanti had Senzatempo Agency - Travel unreal in Britain of Merlin and Arthur .

My reluctance in this painful catabasi, has been disappearing, when I found myself in an intimate and much less crowded, in which the two authors seemed sincere.

Yes, sincere.

Why were not anxious to praise the merits of their novel. A fantasy that has the merit of not entice the reader with fictional worlds from scratch, but to propose a reconstruction of mythological scenes unknown to most people, lovingly rebuilt from the original texts. A fantasy

light-years away from the standard models of this kind, which are tainted by the intellectual laziness of abandoning the easy to use, very committed to, what it leaves no trace and, therefore, more digestible, in an age where everything is thrown down with extreme superficiality.

The audience seemed mesmerized dall'agile and nice exposure, even if the authors have minimized the grounds that it was composed for a good half by relatives, friends and acquaintances. But

have minimized, for the note.

In fact, Dario and Claudia have entertained us, ranging from reports on the Agency Senzatempo fun characters and reflections on the difficulties of accurate reconstruction of the legends Britton, unstintingly gaffes and skits, which have produced the effect, the selling less half of the books provided by the Publishing Market Researcher-of QuiEdit.

But it is not money, that care about those two. And this should move in a positive sense who reads them: The Persuaders! There are kidding, as almost everyone!

Claudia and Dario write with love and honesty. Honesty: a word that still appear in dictionaries, but considered archaic and of doubtful meaning, because few understand how and in what way can be applied in practice. As a stylus to play a vinyl record at a time when everyone uses CDs and DVDs.

"What for?"

Here, for the intellectual honesty is a bit 'the same thing.

But grieve with deep reflection, even those are out of fashion as the needles for vinyl records.

We return to the library Paginadodici subplane.
The presentation of the novel is captivating, thanks to the contribution of Clara and Elio Lioce, which are provided to recite one of the legends recounted in the book, with great appreciation of the public, given their young age. But the editor and illustrator Lara Saccalani Licia Massella have given their valuable contribution to the success of the evening.

at the end was offered an aperitif, with olives, potatoes, rustic and fine bottles provided by a well-known winery in Verona. For me, it had no need to be, because I did plunder of the best snacks and of a few glasses of wine while Claudia and Dario spoke to me and nobody cared ...

So, I eclipsed, without saying goodbye. But with the certainty of taking two birds with one stone: a very welcome study of literature and a different kind of tasting, less intellectual, but also cultural.

Ah, what I think of the book written by Claudio and Dario? Only one thing: you know the Sacher Torte?

Well, do not read it and will continue to hurt you!

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pepper and oregano

admit that trying to reproduce the foods that most attract me around when I eat, in restaurants and travel is a real mania. Sometimes (okay, often) I get only disastrous results, other times (mmm, a few) the results are amazing! During a dinner at the home of a dear friend from Friuli, Stephen, very nice but also very good at cooking (women, is also single!), I tasted something new (at least for me): butter-flavored chili. He had taken in Austria and we did it taste spread on baked potatoes. Back home, the memory of that butter I had left in the head and suffering from a delusion of omnipotence, I tried to play it. Nothing could be easier! I used a cream to the chili that was given to me by John, my trusted dealer of food Calabria. I also added a handful of oregano, not in the Austrian version. The taste of this butter is fantastic, and while the taste (well, a spoon, mamma mia!) I thought that this is a versatile product that can be flavored with anything and you can use on bread, crostini, vegetables, legumes and some more so on and so forth. The deadline is that of butter you use, so watch the date before you throw the box! So let's the recipe (recipe?) .

butter cream flavored with pepper and oregano

Ingredients:
125 g of butter
2 teaspoons cream of chili
oregano qb

Procedure:

Mix in a bowl at room temperature butter with the cream of red pepper and oregano. Place in refrigerator to solidify. Pull it out and form a ball with a little helping 'with parchment paper. Store in refrigerator.

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"Mitica" presentation of "Senzatempo Agency - Travel unreal in Britain of Merlin and Arthur" Operation

Appointment missed , friends!
Why?

I will explain immediately after the poster.

1) We will present both I and Darius, which will allow you to pick any compliments or (as a bit 'and we expect also hopefully) in scathing criticisms (if they are not dishes "I did not like" and died there).
2) There will be the publisher and illustrator Lara Saccalani Massella Licia, and a wonderful opportunity both to learn and to put them all the questions you want (here, ask them, we love to write more than talk).
3) a witness deliberately informal presentation, where the drink is sipped throughout promised poster and not the end. Ah, Jenkins will serve in the same, if not always pulls a bin. In the event, improvised a solution there for there.
4) At the beginning of the presentation, each participant will be equipped with some balls of paper. If you find one of our boring speeches, you are allowed to target without mercy. Oh, before anyone has thought of this beautiful, we are not willing to change the balls of paper with rotten eggs or tomatoes. Be patient ...
5) If the other four did not succeed, I'm sure this will be news that will convince you to come: you can buy our book signings, and let you live! Eh?

Well, I do not know what to entice ... A striptease? No, I have no age. The drink is already there. The Ashlar bunga silvio I leave willingly.

Anyways, 'we try to play one last card.
Our novel, as the poster says, has really revolutionized fantasy . The fantasy does not know yet, but sooner or later have to surrender, face facts. Sorry, I guess there will be bad, poor woman.
Well, if you're curious to see how we can revolutionize this genre, so beloved by large, medium and old alike, get a knot in a handkerchief, scarf or the shoelaces and also presents the library of Paginadodici Sgarzerie Verona Court 6th November 19 at 18:00 !

And do not forget to warn your friends even!

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pear tart, chocolate and cinnamon

The days are getting shorter, the cold is more pungent, but especially the kitchen smell of butter and cinnamon: It really is just arrived in November! And in November, as usual, you start thinking about Christmas gifts (please note that I said "think" then you know that we all live on Christmas Eve with the frenzy of the last packages to be purchased). I find that there is nothing more beautiful than give something done with our own hands, and if something is edible ... even better! Why not give a cake? Maybe a cake that smells of chocolate and cinnamon! Here's the idea: instead of using the anonymous (and often quite expensive) portatorta cardboard or plastic, buy a nice lift to cakes, let in the one prepared with our hands, leghiamola here with a ribbon and ready a nice Christmas present , good and helpful. And if you're not convinced yet, check it out: IKEA link. With 16 to 99 €, a bit 'in a row and lots of patience you have a show that really does look great. Looking for more ideas about food web , where a contest was organized whose theme is his "thoughts and decorations," to which I participate with this post.




pear tart, chocolate and cinnamon


00 200 g flour 180 g sugar 2 eggs plus 2 egg whites

200 ml whipping cream 2 pears

70 g of dark chocolate cinnamon to taste


brown sugar to taste 1 / 2 tablespoon baking

Procedure:
Whip the eggs along with sugar, until mixture is light and fluffy. Pour the cream and then the flour sifted with baking powder, trying not to dismantle the mixture. Add to the mix the dark chocolate chopped into small pieces. Pour the batter into a greased and floured baking pan of 24 cm in diameter and Lie down, diced pears. Sprinkle with cinnamon and brown sugar to the surface of the dough before baking at 180 degrees for 45 minutes (do the toothpick test after half an hour).

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Swivels

Yesterday afternoon I had no desire to study at all ... So, after giving a peek at physics (I -_-") task I started to prepare these sweets for a week waiting to be cooked:)

The recipe is very simple, in addition to being vegan. .. I had a little 'fear that had not happened at home, but in the end were very much appreciated!

SWIVEL TO JAM

(adapted from the book "Natural Confectionery" Pasquale Boscariello)

Ingredients for the pastry: 500g plain flour 0; 80g corn malt, honey 45g; 10cl corn oil, 5g salt 1 / 2 cube of yeast, the peel of 1 / 2 lemon 20cl little warm water.

for the filling: gloss (made from malt and warm water in the ratio 3 to 1), marmalade (I used my yellow plum jam ) , raisins, oatmeal.

Preparation: in a pot melt the already crumbled yeast in warm water and let it form a light foam on the surface.

Meanwhile in a bowl put all dry ingredients: flour, salt and lemon peel. Mix well with hands. Paid immediately after the corn oil and incorporate the flour with hand movements to rain, then add the corn malt, honey and water with the yeast and knead the dough until it forms a ball.

Flour the plan posizionateci work and to continue working the dough until it becomes nice and smooth. Let rest for 5 min, then with a rolling pin, roll out a rectangular sheet of about 1 / 2 inches high.

With a brush, brush one of the short sides, then spread the jam over the entire surface of the sheet (except on the edge of brushed glossy). Sprinkle evenly with raisins and oats, then rolled on the long side, forming a cylinder with a sharp knife cut into 8 pieces (so says the original recipe: I have come to 15 ...).

Arrange the swivels quite far apart on a baking sheet covered with parchment paper, let rise for 20 minutes and put them in a preheated oven at 200 ° C for 18 min.

If you like, brush the surface of the swivel with freshly polished.

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Wale Wonka Chocolate Party

Sometimes you decide to organize a festival devoted entirely to chocolate. Whose real aim, however, is to serve not only sweet but real tests on the chocolate ingredients combined with the wacky. This is how "brisa baskets with chocolate mousse, basil and cherry tomatoes and parmesan mousse and caramelized pears with cinnamon, "" cocoa tagliatelle with walnut sauce, gnocchi with cocoa butter and smoked, "" orange risotto and chocolate "," chestnut cream with white chocolate and cream hazelnuts in dark chocolate "and yet" Madagascar 60% chocolate with crostini and chilli oil. "Well, what to say, some preparations were too far too bold (gnocchi, yes ... well, literally to trash), but the croutons , baskets and orange risotto and chocolate were not bad. The recipes do not write, should be tested again dozens of times, but I still want to leave you some pictures of the party (held outdoors enjoying a beautiful day warmth of the Roman Empire). The desserts were certainly more acceptable (but should be: D), especially the hot chocolate to flavor to taste (cinnamon, ginger, bits of white chocolate, pear, coconut, or whatever everyone wants!) And brownies with ganache caffè.Se white chocolate and then you are lucky enough to have friends that invitation, "Come be my first guinea pigs for unproven recipes with chocolate?", put up a real feast to Willy Wonka (in fact, as has been renamed, Wale Wonka) ... even better! They've thought of everything: the decor, his hat and stick as those of Willy, the labels with the names of the characters, a quiz based on the movie, the chocolate bars marked Wale with a Wonka Golden Ticket inside (which, needless to say, allowed to win tons of chocolate:)). Only reminder for the future experiment on me before the risk of poisoning a bunch of friends:)

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Pumpkin Festival Venzone

Last week, the medieval town of Venzone, in the province of Udine, there was the twentieth Pumpkin Festival . A chance to taste different dishes of pumpkin desserts of all kinds, bread, gnocchi, pizza, Frico, liquor. They were also sold pumpkins of every shape and weight, and was elected the heaviest pumpkin of the year, no less than 450 kg. Crowded up to capacity, enough to make me give up several dishes from the tasting, the festival, according to the fashion now rampant in the twenty-first century, was a medieval setting, and the small streets were thronged with fortune tellers, fire eaters, and traders of unlikely products medieval. Overall, though, it was a pleasant holiday and, unlike other parties of the country in which it is celebrated in a product then there is track, the pumpkin was really everywhere! I leave you some photos of the day, hoping to post as soon as some recipes with pumpkin:)

(as always, to enlarge the photos just click on it. Indeed, if someone tells me how great it makes me post them directly a pleasure: D)

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Cjalsòns Krofin Timau

I will have already done a thousand praises of Friuli and I'll never enough. This time the occasion to say is ... greedy. Scarlett But you've eaten organized a beautiful collection dedicated to the memory of Gianni Cosetti, renowned chef of the restaurant "The Rome of Tolmezzo. It is a choice between a six recipes cjalsòns proposed by Ross, this volume New and Old Kitchen Carnia Cosetti the same. The cjalsòns or cjarsòns are the agnolotti with a sweet filling that is served with melted butter, morgje, and plenty of grated scuete fumade, smoked ricotta. Their sweet-salty fits perfectly for my taste, and then I have a soft spot for the smoked ricotta, which unfortunately I never found in Rome. My recent trip to Friuli allowed me then to prepare excellent cjarsòns with the right ingredients! I chose to prepare Cjarsons Krofin Timau why I was in Timau to eat the day before. We know that every country, every family has its own recipe of carnica cjarsòns, and in fact the ones I tasted at the restaurant "eight" more like the recipe of Cosetti Cjarlòns of Rualp (And I can say with certainty because the restaurant owner drove us to a tasting competition to try to understand the filling ingredients, and eventually moved to pity them there he said:)). After the recipe, you will find some pictures of Timau and restaurant "eight" , unmissable destination for anyone who wants to taste real cjarsòns.



Cjalsòns Krofin Timau

Ingredients:
for pasta
250 g flour 00
warm water

salt to taste 1 egg for brushing
for the filling
300 g potato

1 onion 50 g butter
20 g of cinnamon (I assume it is a mistake, I personally added 2-3 tablespoons)
100 g raisins
100 g of sugar
a pinch of salt and pepper
a pinch of dried mint for seasoning

80 g butter 100 g
smoked ricotta

Procedure:
Prepare the dough mixing the flour with water and salt, then let it rest for about 20 minutes. To make the stuffing boiled potatoes, Strain the mixture and mix with the onion, you have done previously dried in butter with cinnamon, raisins, sugar, mint and lemon zest and add salt and pepper. Roll out the dough with a rolling pin, cut out discs with a diameter of about 7 cm on each disk and place a tablespoon of filling. Brush so hard with the beaten egg, fold them in half and close them by pressing the edges well. Throw the cjalsòns in boiling salted water, just come to collect them afloat with a slotted spoon, Dispose of in a hot pan and then toss with melted butter, grated cheese, a pinch of cinnamon and a little sugar.





Timau is a fraction of the town of Paluzza in the province of Udine. The area is infamous for the bloody clashes that occurred in its territory during the First World War. All historical and geographic information can be found here: www.timau.it . The site acts as a sounding board to a very important historical figure of the Great War: that of carniche carriers, women who during the war carrying essential items to the soldiers who fought in the mountains on his shoulders to 40 kg. I invite you to read this site to learn more. Timau also houses the Museum of Great War.

After the Great War Museum, an inevitable stop is the hotel restaurant "eight" , where you'll find traditional dishes Carnian. Our choice fell on cjarsòns inevitable, a taste of local cheeses and frico and polenta. At the end of lunch we were too sated for dessert, but I must say I found it hard to resist. The friendly owner also gave us a taste grappa with primroses and vanilla superlative!

Hotel Restaurant

Matiz "Eight"
Plozner Mentil via Maria, 15 33020
Timau

tel. 0433779002 0433779358 fax

e-mail: ristorantedaotto@alice.it