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Il 2011 è arrivato
Auguri di
Buon Anno

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Q uest'anno now running out it was a difficult year for many reasons that I am not here to enumerate. These holidays are served to give me new incentive to face with courage and determination in 2011, already here promises to be a busy year full of challenges.

And now I would do a little ' cards:

• to my family made up of people all different and all alike, that they love even if they think otherwise, always there for each other in times of joy and on rainy days

AUGURI

• a tutti gli amici, vicini e lontani, agli amici con i quali si condividono fasi importanti della vita; agli amici che, a causa della vita frenetica, si vedo poco spesso (ma che ogni volta ringrazi il cielo di avere accanto); agli amici che si scoprono nei luoghi più impensati e nelle situazioni più disparate; agli amici che ti sostengono e a quelli a cui tendo la mano; agli amici che sono più di amici, sono fratelli nel cuore 

          AUGURI

• a tutti gli amici di questo immenso mondo virtuale, che passano a salutarmi e che mi danno buone idee, mi divertono, mi deliziano e mi danno anche l'ispirazione per passare del tempo ai fornelli, tempo mai sprecato perchè mette in moto la mia creatività, nell'intenzione di produrre qualcosa di speciale per le persone che mi stanno accanto

          AUGURI  

• a tutti, ma proprio tutti....compresa me stessa AUGURI DI BUON ANNO NUOVO

Cuori alle nocciole

Ingredienti: 200gr farina, 50gr nocciole tritate, 120gr burro, 1 uovo, 1 cucchiaino di lievito vanigliato

In una ciotola versare la farina, le nocciole tritate e il lievito. Aggiungere il burro ben ammorbidito tagliato a tocchetti e l'uovo. Impastare fino ad ottenere una palla di frolla liscia e compatta. Avvolgere la pasta e lasciarla riposare in frigo per circa 30 minuti. Stendere la pasta su un piano infarinato, ritagliare i biscotti e cuocerli per circa 8 minuti a 180°.  

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Mushroom Lasagna

Natale è passato.... mi meraviglio sempre di come questa festa, attesa con trepidazione e preparativi, poi passi in un baleno! Le giornate sono state ricche di incontri con parenti ed amici e sono trascorse nella piacevole sensazione che, almeno una volta all'anno, ci si possa tutti ritrovare con calma e serenità per condividere del tempo insieme. Questa settimana poi ho la fortuna di essere in ferie e sto cercando davvero di andare a trovare tutti glia mici ch enello scorrere frenetico delle giornate e delle settimane, non sempre riesco a vedere.

Vi lascio la ricetta di queste lasagne comodissime da preparare il giorno prima (o qualche settimana...poi si congelano e si passano in forno nel momento desiderato).

Mushroom Lasagna (serves 4)

Ingredients: pasta for lasagna, 350 g mushrooms (I used frozen ones), 250g ricotta, Parmesan, white sauce (if Evoia fat is good ... . I used to comfort the ready), parsley, 1 clove of garlic, olive oil, salt.

sautéed mushrooms with a tablespoon of olive oil and garlic, add parsley last. Let them cool. Transfer to a blender and add the ricotta in a bowl. Stir until mixture is smooth. In a pan, pour a little 'of white sauce, place the pasta and then add the cream mushrooms, a tablespoon of sauce and a good sprinkling of parmesan cheese. Continue to alternate the ingredients until the desired height. Finally a nice layer of white sauce sprinkled with parmesan cheese. Bake at 180 degrees for 40 minutes.

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Alghero Monday 27/12 kayaking to greet the 2010 beach restaurant Raffel 10am

On December 27 with Sergio we decide to give us a paddle to stretch a bit 'and dispose of the excesses of Christmas.

Torre del Lazzaretto

 

Alghero all'orizzonte

    Partiamo dalla spiaggia del lido di Alghero (Rafel) e decidiamo di dirigerci verso Fertilia.

Accompagnati da un mare molto calmo procediamo to the beach Lazzaretto, where we take a short break. Passed Capo Galera sea ripples a bit 'but nothing special, we continue along the first Marine Protected Area, and then continiuamo inshore to admire the cliffs of Punta Giglio.

calmly resume the way back, stop at the Lazzaretto again, this time the tower to warn the family that we were not at home time for lunch. Sergio decides to put in an artificial water to do some 'coupling, to a certain point I said that the currents have changed, I've realized that it could be because of its artificial and we see only to return when we are about to land, which had attacked a loving Aguglia.

path from a Rafael Punta Giglio return

data garmin paddling of 27 / 12

22.98 kilometers covered

moving time 04h 26 '

time parked 31 '35''

moving average 5.2 km / h

total average 4.6 km / h

Hello everyone, the next excursion

Tore

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Separate collection


Per l'inizio del 2011, a Castelvetere è previsto l'avvio della raccolta differenziata dei waste. In that regard, Wednesday, December 29, 2010, at 19:00, in the Council Chamber located in Via Frentana No. 8 / A, an explanatory meeting will be held on the new waste collection service.
Given the importance of citizenship is invited to attend.

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Merry Christmas
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Ricci rum and chocolate

Christmas is coming .... as you are seated with gifts? but above all, as you put the goodies to bring to friends? I really appreciate all the thoughts (culinary and otherwise) made by hand with love and passion. And 'the time people spend in making gifts by hand to the largest and most beautiful gift we can receive and we can do to people who are close.

In fact, we are the production of Christmas cookies. Between Saturday and Sunday, with the help of my friend Roberta, I suffer for having made at least 3 kg of different shapes and different tastes. Start with posting these cute curly, very easy and very effective. I then made some bags to give to friends and I brought three boxes in the office to wish happy holidays to colleagues.

Ricci rum and chocolate

Ingredients: 200g flour, 50g rice flour, 100g soft butter, 100g sugar, 1 egg, 1 / 2 packet of yeast, 2 tablespoons rum (or rum flavor), chocolate glaze for garnish

Working flour with baking powder, butter, diced, egg, sugar and rum. Form a smooth ball and let it rest for half an hour to chill in the refrigerator. Roll out the dough on a floured surface, get the biscuits and place on a baking sheet covered with parchment paper. Bake about 8 minutes at 180g. The cookies should be golden. Let them cool. Meanwhile, melt the chocolate in a double boiler. Brush one side of the biscuit and the glaze to harden before putting the cookies in a tin box. Will keep for about 1 week .... if they last!

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KNODELN

Have you ever thought about a place where you transfer without hesitation? A place that you like, you are interested in and that there remains in my heart. Some people if they would go to some beach resort (like my husband) and there are those, like myself, would like a cabin in the mountains (and in this period even in the snow). I moved immediately in South Tyrol: I like the location, nature, traditions and cuisine. Since the last trip I made in Merano brought home quite a lot of dry bread for KNODELN (dumplings) and today I tried to do it. Result: PERFECT! The recipe is taken from the book Cooking in the Dolomites

KNODELN

I Ingredients (for about 8 KNODELN)

150gr of dry bread / bread KNODELN diced, 1 / 2 onion, 80g of bacon diced, 20g butter, 2 tablespoons of flour, 100ml milk, 2 eggs, parsley, chives, salt, meat broth

Pour the diced bread in a large bowl. Sauté the diced onion with the butter and add it to bread and mix well. Combine milk, eggs, parsley, a pinch of sale.In another bowl stir bacon with flour and then add it to the mixture of bread. Let the mixture well and let it pull riposare15 minutes. Shape into balls with your hands and the AIOT of a spoon to smooth the surface. Cook in boiling water for 10-15 minutes. Serve with hot broth sprinkling of chopped chives at the moment.