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can remove a sweet taste in your mouth? In short, the desserts are a whim, something with which to cuddle but do not overdo it, a small consolation in sorrow. Chocolate For example ... Hmmmm chocolate! It will be because I live a few yards from a chocolate factory and our neighborhood is surrounded by the scent often (sometimes it is truly "smell"), maybe because that turns into a thousand different ways and is coupled with a multitude of flavors, but say you could you give it up? I'm not saying for a day or as long of a diet, would you be able to imagine life without chocolate?
sweets .... those creamy, iperpannosi and calories that make you gain weight just by looking at those rustic, a little 'dry but with particular tastes and decided. Those contrasting soft inside and crunchy outside, or vice versa. Those who have a summer break to cool off and those that winter you warm. Those who remind us of loved ones, the cakes her grandmother, aunt, mother's, or remind us of places we've been good, vacation, cities we visited. Those who do not phagocytes in the throes of a hypoglycaemic but for which you create a ritual, you stop, you get a little space to get caught by the scent, to savor the flavor and texture. Those where you have tested and you are able (but not) and those that now you can do with your eyes closed ... also prepare because it is a part of the pleasure.

Those who have disappointed those deflating the last minute and for a moment that made you feel a great pastry chef. Those where there take refuge when things went just as we wanted, and their sweetness (... just a little bit of sugar helps the medicine go down) change a little 'taste of our day.

for the dough: 150 gr sugar, 250 g gluten-free flour mix for pies , 100g of butter, 2 eggs, a pinch of salt , a teaspoon of yeast. Mix flour with sugar, salt, and baking powder. Add the butter and the eggs and mix. If the dough is too hard or crumbly add a little milk.
for the filling: 300g of milk mousse (or ricotta) 100g amaretti (I used those " Mediterranean delights), 2 tablespoons of sugar. Chop the macaroons, add mousse milk and sugar until creamy smooth. Forder
a cake pan with parchment paper and include a pasta making sure to cut it so that the edges remain quite high. Spread the cream macaroons and then cover with another disc of dough and close the edges. Bake for about 30 'to 180 °. Let cool and sprinkle with powdered sugar.

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amaretti cake soup of chickpeas and zucchini lasagna with cream of broccoli

"Before, step, look, look. Sometimes in a hurry just look quiet. At other times, curiously, I stop. Leggo and go beyond. I read almost listening. I read and envy you, kindly. I read and I smile, I am moved, I agree with or just lose myself in other people's thoughts. Entering imagine the faces, hands, voices, colors and scents. Let me bring to far away places because it combines something in common even without knowing. Other times, forcing what I am, I let myself go and I communicate what I close, I know (or do not know), what I feel and what I see, in the hope that what comes out is not misunderstood, distorted, misunderstood. ask, say, implies that, ignoring the will, laziness, incompetence. I take breaks, knowing that there may be, that does not shake the world, this world, if I stop. I do not run, I am not only out of duty, do not yield to the lure of numbers. I fight with my suspicious nature and open spaces because small dialogues and exchanges can take place. I put aside my insecurity found that trying to reduce gradually the right size that allows me to be freer.

I feel the lack of real contact. Look and not only imagine the people and things. I miss the meeting. I struggle to overcome my need to actually touch and feel, feeling on the skin, and is something that still leaves me in frustration. "

This recipe I took from the book of spices my husband gave me for Christmas. It 's a tasty soup, spiced and gives great satisfaction.
Ingredients: a box of peas, 3 zucchini, 1 / 2 onion, turmeric, cumin, coriander, water, salt.
Chop the onion and brown it with a little oil. Add the chickpeas (I used canned already cooked, but you can use those facts Ammolite dried and cooked for half an hour) and zucchini cut into small cubes without the part with the seeds (to be honest I have left). Add the spices and salt. Cover with water and cook for half an hour.

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Here is another experiment of dough in the oven. After the classic lasagna, vegetables and pesto here they are in a "broccoli." Of course, half the family has not appreciated and has turned their noses up in disgust. Some even dared: "nooooo schifoooo broccoli make me!" But I noticed I did not and I continued to tout the taste, softness, delicacy of this dish.
For the dough: 150 gr flour "bread Anna" for fresh pasta, a pinch of salt, one egg, a tablespoon of olive oil, water as needed, rolling pin and elbow grease to pull the dough!
For the white sauce: 700gr milk, 50 gr rice flour, a teaspoon of salt, a knob of butter and nutmeg. I used to prepare bimby .... 5 minutes, 8 and indeed was ready.
For the cream of broccoli: 300 grams broccoli (I used frozen ones to minimize the smell in the kitchen, otherwise they would have started to complain even before you see what I put into the pot), 3 tablespoons grated parmesan, a little milk, salt and pepper. Cook the broccoli with a little oil until they become soft, add the milk, Parmesan, salt and pepper. Mix well by pressing the broccoli until creamy.
In a buttered casserole dish alternating layers of pastry cream Broccoli and Bechamel. I also added a few slices of mozzarella. Bake at 180 degrees for about 30-40 minutes. Serve hot.

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mini quiche with bacon - get rid of the pig

Ingredients:
for the dough: 250 gr gluten free flour (I mixed that with a little Schar 'of biaglut and Glutafin, but can not remember the doses), 100g butter, 100g cold water, a pinch of salt.
for the filling: boiled greens, ricotta mousse or milk, cheese like dairy, cheese, bacon slices.

Mix the flour with salt, butter and water so that the dough is very workable. Spread
with floured rolling pin, taking care to keep it from sticking and cut into disks of about 12 cm wide, or at least slightly larger than the molds where the cook. Place the baking paper, place the dough and place a layer of sliced \u200b\u200bmozzarella, add a few slices of bacon and cover with boiled and chopped herbs together with ricotta cheese and chopped. Cover with another circle of dough and bake at 180 degrees for about 15-20 minutes.
Pasta brisa has been really good and crisp and the filling, with bacon, really tasty.

With this pseudo-recipe joined the campaign launched by Madame bavareisa and Kemikonti
.... but I would add that unfortunately there are many more!

Milan an adage states:
"I come purscel U never seen an old, but u saw an old purscel I come!"

(pill of wisdom for this I thank my friend Franca)