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I found the porridge a few years ago, watching the movie "The Secret Garden" (based on the book) , and I've always been doubt as to what could be so clear that mush appreciated by the British (I was still "baby", I could not use the internet ...) . Later I found that it is a simple and ultra-healthy breakfast, or oatmeal (but there are many variants) boiled in water or milk.

Yesterday morning, as the dispensation of the house lately has also provided the basic ingredients of this dish, I decided to try to prepare the porridge true, that simple-so simple beloved by the Scots.

The result was a creamy sauce and hot filling, neither sweet nor salty taste, typical of Anglo-Saxon kitchen (just think of the Digestive Tract, with their delicious taste: D)

Here I propose to you the recipe I found on the BBC website, I have tried both the version with the milk, is the one with the water, and can say that both are excellent (one of the photos has been prepared with water) ...

porridge

Ingredients: 50 g of oatmeal, 350 ml of water (or milk or a mixture of both), a pinch of salt ;

Preparation: In a saucepan, pour the oatmeal, water and salt and mix well; Put on the heat and simmer for 4-5 minutes, stirring occasionally and making sure that everything does not stick at the bottom of the pot. After cooking, the water must have been almost completely absorbed should be tender and flakes (though I like not too mushy). Pour the porridge into a bowl or a plate, let cool for a couple of minutes and enjoy it with a spoonful of yogurt and a little 'honey (or even natural, or with pieces fresh or dried fruit, sweetened with maple syrup, etc).

per serving: 175 calories, 10g protein, 25g carbohydrates, 5g fat, 2g saturated fat, 3g fiber, 0.24g of salt

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Green T.

I've always heard so much bad Chinese restaurants, which have never been there. Then, thanks my sister who is studying Chinese, I decided to try one (especially to get some idea on what delicacy me back the next trip to China: D). The Green T. of Rome was a pleasant surprise. Forget the cookies and ice cream foltuna conflict: the Green T. becomes "high-eastern cuisine." The place is very beautiful and, in addition to the restaurant, houses a tea room and a small boutique. I have been there a few weeks ago for lunch with my boyfriend, but I find it the perfect setting for a romantic dinner. For lunch you can choose to order the paper or rely on four different types of menus: superquick (a dish), a menu of meat, fish and vegetarian. We chose the vegetarian menu, and brought us a spectacular dish that included two kinds of rice, spinach balls, azuki cream on cakes of puffed rice and soup. During the meal you serve green tea (which is served continuously as soon as you finish a glass). Total: 14 € per person. The only negative note: we entered the room first, just before 13, and we have placed in the table near the entrance: here a couple of waiters and managers of local standing near the counter, we watched in silence as we juggled (badly, in my case) with the poles, creating an atmosphere rather embarrassing. The tables located near the entrance are only two, so if you make sure you arrive a little 'later you will sit in a place more intimate. I leave you some pictures:

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try not harmful: D

For some 'time, in the pantry of the house, a poor package of pasta spelled lay buried under pounds of durum wheat pasta ... My mom and I had bought because the bio had felt like trying something new and healthy, but we had not had the courage to present it to our family -.- "

Then, yesterday afternoon, the flash of genius as No. 1 and No. 3 (my brothers who usually complain about the new experiments healthy : D) are out for dinner, because not erupt in the experiment? Then, prepare the sauce and pending confirmation from my father's (better to be sure that it is willing to "broaden her horizons"), I cooked the pasta e. .. voila!

The slightly acidic taste of the pasta goes well with the sweetness of the tomato sauce. To my father liked it so much ( Incredibly ) that if they have eaten two plates full!

SPELT PASTA SAUCE FRIED EGGPLANT

Ingredients (for 5-6 people): 500 g short pasta Spelt; medium eggplant 1-2, 500 g of tomato sauce, olive oil, salt, fresh basil.

Preparation: Wash the eggplant, slice thick enough and put them in a drainer arranged in layers and sprinkled with salt, for an hour (thus losing excess water which often makes them bitter). So with the paper towel, dry them, cut them into small enough cubes in the flour and, finally, in a fry pan with a bit 'of extra-virgin olive oil ( if you prefer you can also use the seed), and when they are golden brown, place them on a plate lined with paper towels, to remove excess oil.

In a saucepan, heat the tomato sauce, let simmer for a few minutes, then add the fried eggplant and keep the flame for a couple of minutes. Quench the fire, flavor with a little olive oil and some basil leaves.

Spelt Cook the pasta as indicated on package, drain and dress with the eggplant sauce. Buon Appetito!

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Yesterday morning I started an internship at the hospital of my city! For two days work (or better, pass the time) in orthoptic department as an assistant: I photocopy some work simple, step charts, and so on. That is, until Friday, then go on to maxillofacial (only the name makes me a little 'anxiety ...) and also keeps them as we move into the hospital.

I am very pleased that it had applied to school for the summer internship, because I think that a closer look at the reality of the hospital is very useful for my choice of university.

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soft apple pie

As a child I could never bear the apple: a fruit seemed so stupid and trivial, one of those who are always at home, any time, face, and that Mom you can easily trim as a substitute for a snack (maybe instead of a sweet and refreshing ice cream: P)

Now I've changed my mind: besides being extremely versatile, you can not get tired of this fruit because there are many varieties, with different pasta, color, skin texture, shape, size ... Indeed, it has become even my favorite fruit!

Thus, in mid-August last year when a friend of mine prepared this sweet apples, which I now propose you the recipe, from the first bite I felt in heaven, is a soft cake, simple and greedy at time itself, which can be prepared in both winter and summer and is suitable for all ages ... Try it!

SOFT APPLE CAKE

Ingredient i: 200 g of flour (or 100 g wheat flour and 100 g of Manitoba), 100 g of sugar, 100 g of butter, 1 teaspoon of baking powder, 2 eggs, grated rind of one lemon, two apples medium size, a pinch of salt;

Preparation: Put in a bowl the eggs and sugar and stir with a whisk for about ten minutes, until creamy very similar zabaglione.

Add the lemon zest and softened butter into pieces and then mix well.

Mix the flour and baking powder, after being sifted, little by little rain to pour into the mixture.

Finally, after being cleaned and cut into small pieces, add the apples the batter.

Pour into a buttered and floured (or lined with parchment paper) and bake in preheated oven at 180 ° C for about half an hour.

Notes: this morning when I ate my slice of cake for breakfast, the first thing that came to mind was a filling of pastry cream flavored with lemon, in my opinion, fits perfectly with this cake ... I'm not sure of the final result, but if you are a greedy, I would recommend this approach also groped:)

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clafoutis peaches oregano and lavender

One of the things that I like the act of cooking is the ability to experiment special new flavors and combinations. Moreover, there must be was the first to have discovered that the pears are perfect with cheese or chocolate is combined with almost any edible thing: D. I found myself, therefore, trying to figure out which plan best matches aromatic peaches. Standing in the kitchen, stuck my nose first into the bowl of peaches, peeled, then in every bush and bunch of plants in my possession, and then again in peaches and so on. I admit that if I had I probably would have given up spectators at the first sniff. At one point, I took a bunch of dried Sicilian oregano and I had an epiphany: I piaceee! Maybe you do not like it, or maybe find out that it is perfectly normal for a match foodblogger: so much the better, will say that my instinct has not dramatically messed! With these two ingredients, I made a clafoutis tangerine-flavored liqueur. If you do not have this you can replace it with another liquor liquor sour enough, I find that it is essential to counter the stucchevolezza clafoutis. You have the recipe for 3 cocottine (mine are heart-shaped and then, uh, I can not tell you the precise magnitude: but not small, but not great ... uhm. Regulator you: D).




clafoutis peaches and oregano
Ingredients: 3 ripe peaches

4 tablespoons of flour

2 eggs 70 g sugar 250 ml

milk 2 tablespoons butter 2 tablespoons
mandarin liqueur
oregano

Procedure:
Peel the peaches and cut into wedges. Sauté in a pan for a few minutes with a few tablespoons of liqueur mandarin and a handful of oregano. Beat eggs with sugar, add the cold butter, milk and then flour. Cocottine Butter and sprinkle with the sugar. At the bottom of cocottine, place the sliced \u200b\u200bpeaches and pour the mixture (covering 3 / 4 of cocottina during cooking tends to overflowing, as you can see from the picture: D). Bake at 180 degrees for 30-40 minutes.

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Oatmeal cookie with chocolate and cherries fled

I were afternoon, after lunch, I had a craving to put me to bake cookies! So, despite the heat ( now decided not to let even a moment's respite ), I have 4 ounces of shelled hazelnuts ( obtaining the beauty of a pound of raw material ... with all the effort that I did it I was almost hurt! ) and I prepared a delicious and thirty "scrocchianti" oatmeal biscuits ... In the end I must say that it is worth it because, besides being delicious, they have given off during the cooking aroma of chocolate that was a marvel!




The name of these cookies is "cherry chocolate chip cookies and fled" because the original recipe ( are not quite able to do something without making it a bit 'my xD ) provided that, among other ingredients, there were also 125 g of cherries that I, of course, I did not ...
But now, no more talk! let talk about the stove ...


oatcakes CHOCOLATE AND CHERRIES "escape"
The recipe that I propose is that modified by me and not the original ... I will write also that, but you have to wait that prepares them equal to those of the book of cakes:)

Ingredients (for about 30 servings): 1 / 2 cup (60 g) of flour, a teaspoon of baking powder cake, a cup and a half (150 g) oatmeal, 1 / 2 cup (125 g) of sugar cane full, 1 / cup (60 g) chopped hazelnuts, 100 g of dark chocolate into small pieces; 125 g unsalted butter, 2 eggs, lightly beaten.

Preparation: Preheat oven to 180 ° C. Line a 32 x 28 cm baking tray with baking paper. Sift the flour mixed with baking powder in a large bowl. United oatmeal, sugar, nuts and chocolate and mix together. Make a well in the center of the ingredients, then add eggs and butter.
With a flat-bladed knife, stir to mix all the ingredients completely. Pour a spoonful on the baking of dough at a time, enough space for calculating the increase in volume during cooking. Bake for 12-15 minutes, or until a light golden brown. Move all on a wire rack and let cool completely.

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Hurrah!

Finally we have our own blog!

Claudia Male and Dario Giansanti: Senzatempo Agency.

We thought for some time, actually. Is that we are both shy and with too little time to devote really to follow a blog. Sometimes it's hard to even find time to write our books.

So far we have published two sets of books, all focused on the phantom Senzatempo Agency. The first tells of trips unreal worlds mythology. You can find more information on the site Bifröst :

unreal Travel in Ireland Celtic

unreal Travel in Britain of Merlin and Arthur

The second series, these investigations unreal books for children's literature: Alice in Wonderland, Peter Pan , at least for now ...

We will explain better and give more, but right now I would like to specify two things:

1. 
   
   Our books are written without thinking about a target (word odious and meaningless), but solely for the purpose of sharing emotions culture, a feeling that goes beyond the definitions and ages of those who will read them later.
2. 
   
   In this blog we intend to publish short stories and other stories, perhaps novels, written by me and Darius, who may find different the two sets above described. We hope that they can please you too, because these works tend to indulge our imagination beyond all expectations.

I wonder if it's good to start so when you open a blog ...

Ok, let's hope so.

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Lavender Venzone I have already spoken some time ago. This time I have used for a first delicious taste very special. These are egg noodles (in fact, are a cross between tagliatelle and pappardelle: I have cut by hand, you see: D) mixed with lavender and seasoned with melted butter. Finish the dish a hearty grated smoked cheese (but it would be the best smoked ricotta or Friuli mammolese!). These doses are plentiful for a single person, limited to two: the first being a rather unusual, you could combine another first, second or abound with the increase of one and a half these doses! I decided to make the noodles a bit 'more substantial replacing the flour with a little 00' of semolina: you can use any flour 00 get something very similar. Try it and let me know if you like!



Noodles lavender

Ingredients: 70g flour
00
30 g of semolina

1 egg 1 teaspoon of dried flowers Lavender
3 tablespoons butter
scamorza smoked taste

Procedure: Mix flour with an egg, add the flowers (well, flowers!) dried lavender until the mixture is elastic. With a rolling pin or a pasta machine, roll a thin sheet. Roll the dough over itself and cut into strips about half an inch wide. Let them dry for 2-3 hours. Throw him in boiling salted water for 5-6 minutes. In a small saucepan, melt the butter until it becomes brown and let us skip the noodles for a few seconds. Serve with plenty of grated smoked cheese.

With this recipe I participate in the collection of fragrant Gloria : L Avandia, from the terrace to the kitchen .

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Growing


And it's only when you start work, to get your hands dirty, work hard to understand that you're growing ... that sooner or later you will have to leave the nest warm and safe to soar, free and independent in a completely different world, your real world ...

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And finally ... the rain!

Finally, after a week of warm-destructive, this night there was a good time. Not that I have anything against the heat, but with all this nice weather I have not turned the oven for a whole week! Also, Friday morning I went out to buy a dress, and returning to the center I stopped in a bookstore ... Of course the first thing I did was fly very department in the "kitchen" to browse, so I came across this book that, despite the initial distrust (it seemed strange that he had such a low price), I decided to buy. Now, I do not know if it happens to you, but when I have a new recipe for the hands and, looking through, I review many recipes, each one better than the other, I always have an unbridled desire to try to prepare at least one, both for whether it was worth buying the book:)
So, this morning, after some difficulty (I open the fridge and I realize I have less than a pound of butter and to be completely run out of milk!), helped by freshness donated by the torrential rain of the night, I turned on the oven to 180 degrees and I started to cook one of the simplest recipes in the book, the biscuits with coffee, just be sure not to damage ... The result was excellent and the aroma is given off which was fantastic!
Below we report the complete recipe on the side with the changes that I made ... Bon appetit;)


KISSES COFFEE

Ingredients (for about 30 servings): 3 cups (375 g) self raising flour - I used 200g of wheat flour, 175 g Manitoba half a bag of flour and baking powder-, 160 g of butter into small pieces, 1 / 2 cup (125 g) sugar - cane-; 1 egg, lightly beaten, 1 tablespoon of ground coffee - to do so that they could eat my little sister, I used a tablespoon of barley-soluble , 1-2 tablespoons of ice water.

Preparation: Preheat oven to 180 ° C. Brush two baking trays and line with parchment paper. Sift the flour into a large bowl. Add butter and rub into flour with your fingertips until it reaches the consistency of bread crumbs. Add to the mix the sugar, egg and coffee dissolved in water at one time. Mix ingredients with a flat-bladed knife until a soft dough. Knead lightly to make it smooth.
Roll out the dough between two sheets of baking paper while a thickness of 5 mm. Cut the dough into disks with a diameter of 5 cm with a mold corrugated biscuit ( or the edge of a glass of liquor by those) . Place cookies on prepared baking sheets and bake for 10 minutes, or until they are lightly colored. Move the cookies to a wire rack and let cool completely.

I stopped here, but the recipe goes like this:

coffee butter cream: 80 g butter, 1 cup (125 g) icing sugar, sifted, 2 teaspoons d ' water, 2 teaspoons of coffee powder, 100 grams of white chocolate, melted.

Preparation: Work the butter and the icing sugar with an electric mixer until the mixture is soft and creamy. Combine the coffee dissolved in water and processed to mix completely. Place the mixture into a pastry bag fitted with a fluted nozzle and filled half of the biscuits. Close the biscuit stuffed with another cookie and press lightly. Drain or decorated with white chocolate melted. A pleasure, enriched with a chocolate-covered coffee beans at center.

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Noodles Dies in Castro Olibani

Olevano A Romano, 70 km from Rome, will be held until Tuesday 20 July, the feast of St. Margaret of Antioch, the "Dies in Olibani Castro." This is a reenactment of crafts, flavors and traditions of the Middle Ages. The old town, on the occasion, has been transformed: in the cellars are reproduced ancient crafts and up the hill to the castle you may encounter a leper or funny and entertaining musicians. At dinner, there is the possibility to enjoy a traditional menu peasant in ovo trippette, pasta and beans, and potatoes ventricina, donuts. Each dish is served in a different country: Wine tasting tour that will make you do a lot of ups and downs, allowing you to dispose of quite a few calories! For those who do not want to work too hard, there are sandwiches with roast pork, ham and sausage and the inevitable pizza fries! The Fellowship of Aries, you'll love to medieval warfare, and acrobats will amaze and focolieri throughout the evening. Tuesday at 7:30 p.m. there will be Certamen of flocculation, the race of the three little pigs, red, yellow and green (the colors of Olevano Romano), who will run coupled with the draw of the lottery. For more information: here.

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Pavlova with ice cream, berries and strawberry coulis

Yesterday I supported the last exam of my college career (something like the 65th or so) and then from now on I will have to deal "only" of the thesis. Obviously I can not celebrate with a new post! Today's recipe is a pavlova (ok, I understand that is not the ideal turn on the oven in this heat, but come on, a temperature of 100 ° is not very different from the outside: D). Add to the pavlova a lot 'of ice cream and lots of fresh fruit and a dessert here is ready! The recipe is from Csaba Zorza: I have only modified by adding a teaspoon of vinegar in the dough.


Pavlova with ice cream, berries and strawberry coulis

Ingredients:
100 g egg whites (about 4)

100 g caster sugar 100 g icing sugar 1
teaspoon of apple cider vinegar
whipped cream ice cream will taste

a handful of strawberries sugar



lemon juice Method:
In a bowl combine the two types of sugar. Whip the egg whites with half the sugar and then gently add the other half. Train the meringue on the baking sheet covered with parchment paper and bake at 100 degrees for an hour and a half. Prepare the strawberry coulis cutting the strawberries into small pieces, put them on the stove over low heat with a tablespoon of sugar, the juice of half lemon and a little water and let it go until it forms a puree, let it cool. Each nest of meringue add a couple tablespoons of cream (I used a cherry type), cream, berries and strawberry coulis.

With this recipe I participate in the giveaway of dEleciouSly , the most good pastry on the web!

I also take this opportunity to tell you they are among the finalists of the contest Juls , Recipes for happiness! So, needless to say, I am very happy and I sincerely thank those who voted and I are voting (gulp, I never thought of saying one thing one day!). I really hope that it came all the happiness felt that day. If you like, you can vote up to 25 my recipe here. Thanks! :)

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A bit 'of the East in the pot ...


E 'for some now that Japan and its cuisine have caught my attention and my curiosity ... the problem of eating in Japan is that 1) to find a good restaurant not too far from home (and fortunately, in my town there is) and 2) negligible detail at all, Japanese food costs dear!
So, always armed with my goodwill, I decided that, as long as I do not have a job that provides monthly revenue, you better buy me a book of Japanese recipes and to do everything myself.

The cookbook I bought ... Christmas. But until a month ago I had the courage to try any recipe. Then I decided, and here's the result! then I take this opportunity to participate in the contest with this recipe "everything you ever wanted to cook but have never dared to make a real " because, despite the general distrust of my house, the little time and the rise of the doubt" will be good or it will all be thrown away? "I got in game and I even tried this!


I would point out that in the end the onigiri were passable, but I have a little 'disappointed, perhaps because they are not used to the taste of Japanese cooking: I decided to add, at the end of the recipe, some changes that could make them more appetizing to me ...


onigiri (recipe for about 12 meatballs)

The Onigiri (a term that derives from the verb challenge to the method of preparation) are rice balls stuffed with well-known by those who, like me, a lover of anime and manga, created as meal of rice advanced to retrieve the fortune and used in the past as food for travelers.


1. Prepare rice
Put 500 g of rice in a pot with 600 ml of water. With one hand wash the rice thoroughly by turning the hand firmly, taking care not to crush the beans. The water will appear as white as milk because of starch; change the water and rinse the rice a few times until it looks clear (although boring is an indispensable)
Put the washed rice in the pot (preferably non-stick) and pour 580 ml of water ( base is the proportion of 640 g of rice with 740 ml of water). Before placing the pot on the fire, leave the rice in water for about 30 min to allow the beans to absorb water and soften.

2. Cook the rice
Put the pot on the heat to low for 5 min. Cover and do not raise more than the cover until the end of cooking, at the end of 5 minutes, increase the heat to maximum until the lid starts to jump: Be careful not to spill the boiling water, but never lifted the lid. Then lower the heat to medium. After 5 min (total from the moment you fire up) and bring the heat to low and simmer for 10 min. Now turn off the heat, leaving for another 5 min in the rice cooker with the lid closed.
For this first part, the Japanese use the Rice-cooker, a kind of pressure cooker with a timer.

3.
Turn rice with a wooden spoon (the Shamoji ), get some air to the rice, taking care not to crush the grains. Inverse with a wooden spoon the rice in the same cooking pot that was brought to the surface below and then drawing with the edge of the spoon two or three vertical grooves on the rice just brought to the surface. This operation is repeated two or three times.
The rice is now ready!

4. Prepare the filling
The filling is typical of onigiri umeboshi plums , but are also used kombu seaweed , salted and grilled salmon and many other ingredients and not plant.
I have prepared a sauce that is typically used for trammezzini, made with tuna, carrots and mayonnaise. It is prepared by blending the robot a can of tuna in oil, 3-4 carrots, peeled and chopped, a pinch of salt and a drizzle of olive oil. So when you have gotten a fairly thick cream, he moved all in a bowl and mix with mayonnaise to taste great to have a fairly soft compound (I will use about 150 g).

5. Preparation
Prepare four small bowls, one with salt, a salt water, one with the nori seaweed cut into strips and toasted and the filling, slightly wet your hands with water from the bowl, then take a pinch of salt to rub your hands slightly. Take with a wet spoon the rice into the palm of your hand slightly curved spoon, lightly press the middle with the thumb of the hand to create the position for the filling . Put a teaspoon of filling in the center chosen and cover with a little 'rice. Then bend the hand with the rice without closing it completely and place above the other horizontally, in the same position, and closes the rice between the two hands. Changing hands and turning around a dozen times, try to give the rice-dumpling a triangular shape with a thickness of about two fingers.
Place nori, which adhere to wet rice, in part or to wrap around the rice, so as to add flavor and the rice does not stick to hands.


ADVICE:
1. The seaweed becomes damp when in contact with the balls, it starts to smell like the canals of Venice in a day of summer (and, for those who have not ever tried, I can say that it is repugnant ...), then I decided to avoid it in the next preparation of onigiri.
2. For those not accustomed to the taste of cooked rice without salt can not appeal: advice, then, to add a little cooking water.

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snack alternative to the sea

Last night I returned from the sea ... I've been away only a weekend, but it was one of the most beautiful and enjoyable of my life!
Friday morning, four friends of mine and I get in the car at a time of Caorle, with the brisk morning air that ruffled hair and a bright smile that went from ear to ear. The trip went better than expected (in the sense that we risked losing only once) and our entry into the city was triumphant: windows down, anthem World Cup ball (Wakka Wakka, heh heh!) and us danced to the beat of music!
The stay was fantastic for three days in the sky did not see a cloud, the sea was very clean by the standards of the Adriatic and the hotel was a comfortable place with excellent cuisine and abundant. Too bad it already ended ... As soon as I receive Photos from my "traveling companions", will be uploading on the blog!

The day before leaving, because the lunches were packed and we'd been all day at the beach, instead of buying snacks at the supermarket and similar biological (let's say I could not afford to break the bank my parents further xD), I bought everything you need to prepare these wonderful lunettes ... my own recipe, which I hope will please you is what appealed to me and my friends!

LUNETTE Frollo STUFFED

Ingredients (for about 25 lunettes): 250 g of wheat flour, 200 g of flour Manitoba, 200 g of butter, 100 g sugar, 2 egg yolks and 1 whole egg, 1 / 2 packet of yeast, grated rind of a lemon, a pinch of salt, jam.

Preparation: In a worktop sift the flour with baking powder and add salt. Form a fountain and pour in the egg yolks, egg and sugar, mix them and avoid the flour, then add the softened butter in chunks (must be at room temperature) and mix the mixture with your hands. At this point, throwing flour in the center (and thus wiping my hands from the batter), rub with the mixture, and as that form of granules, games to knead the pastry normally, being careful not to handle it too. Form a loaf and put it to rest in refrigerator for about half an hour.

Next, roll out the pastry, not too thin and with a mold (or a glass, as I did) cut many circles, place the center of each one teaspoon of jam (I have them stuffed with my jam cherries, but it's good enough for other flavors), then close them folded in half and decorate the edges with a fork. Place the crescents on a baking sheet and bake at 180 ° C for fifteen minutes.

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Recipes for happiness: good (Non) birthday

There are many recipes for happiness: a cup of hot chocolate by the fireplace in winter, a giant cup of ice in summer, a box of chocolates after a test went well (if the two 'examination has gone bad!), a soup made with the heart of one who loves you when you are ill. Everyone has a special recipe for happiness, perhaps because she remembers a happy time. For my grandmother, for instance, was the zuppa inglese that my grandfather brought back from London when she was pregnant.
For me, happiness means to those around me happy, and if the food helps a lot to be happy ... Friendship helps even more. This is the chronicle of a very happy day: a wonderful surprise party for a friend, in love with Alice in Wonderland , organized to celebrate his (non) birthday. The celebrated

, convinced to come to my house to go shopping, the station was approached by a stranger who gave her a card poker with a message: follow the white rabbit to get to the house of the mad hatter !


Here it is that, surprise, he began to chase my sister ... er, the White Rabbit!


could not miss the Caterpillar (which, uh, I would too)! Delighted with his vocals around the neighborhood ...


Special guests: the palmipedoni! (The result of an experiment with agar-agar failed!)


At the table we have muffins, pizza, salad, rice, coconut candy, cheese, chips, olives e. .. but what are those? Of course! The panfarfalle!


Then there are fruit juices of every color (we pretend not filled with dye, no no! All natural!)


Oh no! Someone stepped on a palmipedone! Damn! Yet the sign was explicit enough!


have fun, eat and be merry!



the time for cake, a cheesecake with cherry jam and cream


And photo photos and still photos!


the Caterpillar becomes white rabbit! This also happens in Wonderland!


For Alice, unfortunately, it's time to wake up, but at least we have pictures showing that it was not all a dream!
I hope it's got even a single shred of happiness that day! And now we move to the recipe!



cherry cheesecake

Ingredients:
170 g of dry biscuits
130 g of butter 4 eggs

160 g sugar 500 g mascarpone

200 g ricotta
2 tablespoons potato starch
300 g of cherry jam
cherries taste
whipped cream to taste

Procedure: Reduce
powder dry biscuits (such as gold biscuit or similar) with a rolling pin, or a food processor. Melt the butter over low heat, add the biscuits and mix well. Prepare a round baking pan aluminum 26 cm in diameter (or a rectangular 8 servings) and spread the mixture of sweet and Butter the bottom of the mold. Place the mold in the fridge to make it shrink. Fit for about ten minutes the eggs and sugar, then add the mascarpone, ricotta and potato starch. Take up the mold from refrigerator and pour over the cream. Bake at 180 degrees for 40 minutes (convection oven and non-ventilated to prevent cracks from forming on the surface of the cake). Pull it out and let it stand overnight in refrigerator (preferably for a whole day). Remove it from the aluminum mold with the help of scissors and spread on the surface of a thick layer of cherry jam. Garnish with cherries and some whipped cream.

This post is dedicated to Julia Juls' Kitchen , who with his marvelous party Mad Hatter Tea Party inspired mine. Participate with honor in the contest " Recipes for happiness", with the sponsor of Food machines.

Ah, of course ... not a good birthday to you! :)