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Pesto Asparagus

And to think that I had bought this small bunch of asparagus for compose a spring centerpiece! Patience - I said - it means I'll have to venture into a new walk to Mercatale! A huge sacrifice! The idea of \u200b\u200bpesto asparagus is by his friend of fotoefornelli!

In a glass jar is kept in the refrigerator for about two weeks ... if it comes! Here we no longer track. An idea for the accompaniment? A tuna steak cubes, a delicate mixture of oil, lemon juice and a few drops of soy sauce ... a tablespoon of dried basil and away!

The rating was high. Then once seated at the table ideas there! Riot of colors, flavors tasty shake the tablecloth almost, just almost, lisa ... a gift a few years ago. Busatti's drawers full of things! And I learned to appreciate them!

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Pesto Asparagus Pesto zucchini, zucchini quiche, salad of raw zucchini e. .. Petites

Pesto zucchini, zucchini quiche, salad of raw zucchini e. ..

Hello! I like joking ... the warmth of spring sun tickles the folds of my heart! I got on the tandem of the garden and the moon ... and so I am seeding governed by the phases of the moon! Whom? These I have planted almost three weeks ago. Cross your fingers! Done? By day and night out in the kitchen to avoid the thermal night, a pass water every morning! We hope to Sautee with Cucurbita pepo, Cucurbita moschata oblong with yellow skin, yellow Cucurbita maxima - gray flattened at the poles! In a few days they will move into the garden, each in a little hole, a good distance from each other, they usually expand much with the creepers! I do not remember well, but about two years ago, two pumpkin plants valance have climbed in the branches of olive trees, and so two big "olive" grew up in the air!

Mount&blade シリ

cream tarts with lemon pate sablée ... Christophe Felder

Petites custard tarts with lemon pate sablée ... Christophe Felder

endless joy! ! And how I enjoyed it ... as inaugurating a new oven and gas torch, nice! The lemons bought at Mercatale waving my culinary thoughts, ideas, browse the tangled in my head is not always easy! And so I headed by Christophe Felder.

unique magic, cosmic taste!

Ingredients:

For the dough

• 250 g of flour
• 140 g of butter into small pieces
• 100 g sugar 1 egg

For the cream

• 230 g of lemon juice untreated
• zest of two lemons
• 75 g sugar 3 eggs
• 25 g starch
• 185 g very cold butter into small pieces

In a bowl combine the flour, butter and sugar. Crush the ingredients with your hands to incorporate the butter with the other dry ingredients. The move is delicate and should be much faster. The result should give a mixture of "sand" and end. Add the egg and continue to work with your hands until you get a ball of smooth dough. Cover with plastic wrap and refrigerate, even for a whole night.

In a thick-bottomed saucepan, heat the lemon juice and zest. In a work bowl with a whisk sugar, eggs, egg yolks and add the starch and lemon juice as soon as it reaches boiling. Cook the cream just ten seconds on medium heat. Remove from heat and let cool. Add the cold butter pieces and work with a whisk until smooth and creamy. Let stand in refrigerator for the cream to cool well.

Preheat oven at 180 ° C and grease a baking dish with a diameter of 24 cm or molds.

Flour the work surface and roll out the dough to a thickness of 3-4 mm. You may have to wait even 15 minutes before managing to work the dough!

Line the baking pan or molds and prick the bottom with a fork. Bake for about 15 minutes, until the color is uniformly golden. Allow to cool on baking sheet or on molds.

Finally, pour the cold cream on the bottom of the s tarte and level the surface with the help of a knife and put it / the in the freezer for at least 5 minutes.

Sprinkle / with the brown sugar and caramelize with a torch gas!

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ricotta pudding ... with the new furnace!

ricotta pudding .. . with the new furnace!

whole different story! How to have a friend in the kitchen ... that think like you, I got crazy and not pulling against! Unusual excitement ... pleasant surprise. Now looking through the notes of recipes to try! This one of those which, having prepared on other occasions it seems new to me ... Someone pinch? So, to confirm that it's all true! I feel like a child ...

Ingredients:

• 200 g fresh ricotta
• 2 egg whites 30 g grated parmesan
• a teaspoon of dry basil
• salt & pepper
• chili

Mix the cottage cheese until creamy, add the Parmesan, the egg whites until stiff, dry the basil and mix well.

Pour the mixture into four pudding molds with a little olive oil spread on the walls. Level the surface and bake the puddings in a water bath in a preheated oven at 180 ° C for 15 minutes. Remove from oven and allow to cool in water bath.

can be served with a pan of vegetables in season!

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diary in green

dear diary, yesterday I had a nasty surprise in the garden, almost all my roses showed up a few leaves more or less of small holes, looking at the bottom of the leaf I noticed that the holes were caused by many tiny bruchini who were literally eating the plant, I had no time to think dafarsi, use a chemical that would kill them or remove the leaves all those who had these little holes, I decided for the second choice, but very much more difficult on the one hand but also the greenest, remove the leaves for the plant is not a big loss as they form new ones in a short time (this time) I do not know if I have solved the problem, however, know that these things it takes perseverance, "love is hard" told me a person dear to me of my past, and had reason to love the plants like loving someone or something involves its fair share of hard work, I love plants and I return constantly doubling what I gave.
this work then I had to do today I checked all the roses more refining my cleaning.
Well now I'm tired I go to bed goodnight dear diary

Hans Steam Cleaner Mop

Sliced \u200b\u200bchicken marinated with lemon and cumin

Sliced \u200b\u200bchicken marinated with lemon and cumin

Saturday evening I remembered to remove the chicken from the freezer. The rain on Sunday morning, kept me in the kitchen ... without much effort! From the terrace of just whipping wind ... almost cold. Lemons recalled the late sun and lazy ...

Ingredients:

• 800 g chicken
• a teaspoon of cumin seeds
• 3 lemons
• half glass of white wine, garlic
• teaspoon cornstarch
• extra virgin olive
• a knob of butter

Cut the chicken into pieces. Them in a bowl with the juice of two lemons, garlic slices, half of cumin seeds and marinate for at least thirty minutes.

Heat two tablespoons of olive oil and a knob of butter in a frying pan and brown the chicken pieces so that they are golden on all sides. Sprinkle with half a glass of white wine and lemon juice. Add salt and pepper and leave on low heat for twenty minutes. Add a ladle of water and a teaspoon of cornstarch.

Remove the chicken pieces and strain the sauce. Bone the chicken pieces and cut the rags.

Decorate the dish with slices of lemon. Sprinkle as desired with remaining cumin.

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Two poppies and a cake with asparagus salad

Two poppies and a cake with asparagus

The overwhelming desire to put the first asparagus in the pan I made me forget my troubles and oven that can be combined! I must admit I have not loved you enough ... there's never been a thrilling passion between me and him. Just like that .. the cake with asparagus is light, you know, balanced. Patience. The taste is charged. And in the coming days I will have to buy a new furnace. Tips? I'm here waiting!

Ingredients:

• 120 g white flour 50 g
• emmer flour
• 50 g grated parmesan
• a bunch green asparagus
• 100 g ricotta cheese 3 eggs
• salt & pepper
• a sachet of instant yeast for pies
• 4 tablespoons extra virgin olive oil Olive

Wash and clean the asparagus Cut off the woody stems. In a saucepan heat the butter and add the asparagus, cut into chunks. Season slowly for about twenty minutes, sprinkle with a bit of hot broth.

Preheat oven to 180 ° C.

eggs work very well with the mixer. In a bowl mix the cheese with the ricotta, salt & pepper, add the eggs and add oil. Stir in the flour sifted with baking powder and cold asparagus.

Line a rectangular cake mold and pour the mixture without stirring, and even longer.

Wait twenty minutes ... and make peace with the oven!

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beans, goat cheese and sun-dried tomatoes and leeks ...

salad with beans, cheese goat cheese and sundried tomatoes

One of those stories that began last summer. Entire morning in the garden, long monologues about the weather forecast, read glances of envy of the orchard near retirement, hoe e. .. good luck! It starts, it starts ... for a new planting of beans zolfini. The wait is exhausting. It is sown in late April and harvested from late July, plant by plant, calmly ... beans, could fall. They are small, round and yellow ... yes, yes, yellow, very thin skin and easy to cook!

The combination with the softness of raw milk goat cheese and sundried tomatoes enhances the flavor of delicate zolfini. I forgot that the cheese is a pleasant walk to the market of the seasons. Simply wonderful. And the tomatoes are ... in the can for quite some days!

Soaking helps the area, two hours in the crock. Two large tablespoons of extra virgin olive oil, two cloves of garlic, three leaves of sage and a few rosemary needles. After a few minutes, add the beans and the water than four times their weight. Allow to simmer. A pinch of salt and a dribble of extra virgin olive oil to taste.

Ingredients:

• 400 g of beans zolfini
• 200 g goat cheese
• 60 g of dried tomatoes subt ' oil
• dry basil extra virgin olive
• salt & pepper

Place the beans in a bowl. Add the goat cheese into small pieces and dried tomatoes. Sprinkle with dried basil, add salt & pepper to taste and finish with a bit of extra virgin olive oil.

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tutorial Zinnia



The zinnia Zinnia includes 20 species of herbaceous plants that can be annual and perennial, and bloom in summer.
plants are easy to grow and prized for their varied colors and bright, also lend themselves to be put in jars and planters and also to produce cut flowers.
originates from Mexico.
Exposure
sunny
Temperature
Since originating in hot countries if you want to overcome their need to protect them from the winter cold in a local repair.
Watering
Rather abundant especially in the warmer months

Fertilizer Fertilize periodically preferably with organic fertilizer
Playing
is sown in March, and the first cold weather should be kept repaired, the planting to ' Open takes place between May and June, to keep the distance between plants varies according to their height, is 50 cm for taller varieties and 20-30 cm for the lower ones.
Sowing can be done outdoors in April-May, then the plants will be branched. Pests and diseases

These flowers can be attacked by aphids and the fungus Alternaria zinniae.

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recommended film : Terra Madre (E. Olmi)

hello dear friends, today I strongly advise you to see the movie Earth Mother, I saw him recently and found it very moving, in this film you will see different ways of approaching the world and life, leaving from the usual binary linked to consumerism to understand that you can make a difference, you can make a difference by yourself just by continuing a project related to the preservation of nature.
Look, really, do it for yourself, enrich yourself at the end of the film is shown in total silence, out of ego and empty talk, away from urban noise, off the plate, the life of a peasant, with the trouble with the 'Listening to the nature, the joy of raising a healthy and genuine, with the study, e.. e..
and look at him, a salutone rita
ps.ho a very interesting interview made to Vandana Shiva, if you want it read tell me that the public :-) hello!

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Marigold Marigold includes 50 species of herbaceous perennials and annuals, it has a abundant flowering and durable and is easy to grow, here are some species list:
Marigold erecta:
annual species that grows from 30 to 80 cm and plant at intervals of 30-40 cm, 5 cm wide flower heads produce similar to the lemon yellow daisies, flowering begins in July and lasts until autumn.
The group of dwarf varieties:
including first lady F1 heads high with 40 cm wide 10 cm
pale lemon-colored primrose lady heads with double yellow lemon.
The marigold is native to Mexico.
Exposure
Sunny
temperature
The young plants are concerned, therefore, should be planted very cold outside only when there is no danger of frost.
Regular Watering
but very moderate, about three times a week during the flowering period.
fertilization during flowering
add water to watering a good liquid fertilizer (preferably organic) every two weeks.
Playing
occurs only through seeds, germination is very fast to the ideal conditions, in May can be transferred to the permanent abode.

Land must be well drained

diseases can be attacked by aphids which cause a stunted development of the plant.
my advice: when you make a seedbed always look on the back of the packet of seeds you planted, you will find all the information, time of sowing, the distance at which the seedlings be planted and so on.

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tutorial tutorial Marigold Calendula officinalis


Calendula officinalis, calendula
The genus includes about 30 species of annual plants, with flowers in brightly colored head.
Calendula officinalis is also excellent for easy cultivation and be potted and cut flower production.
The flowers bloom from May until the first frosts.
E 'native of southern Europe.
Exposure
be seen in full sun

Watering Watering should be regular in spring and summer, however, we must avoid watering too much not to encourage excessive leaf growth at the expense of flowers.
But when the weather is cold watering should be limited so as to keep the soil moist.

Fertilization Fertilize regularly with a mild fertilizer (preferably organic) flower. Pests and diseases

The plant may be attacked by the larvae of the pink borer, and for what concerns one of the most dangerous viral diseases is the cucumber mosaic which stops the growth of buds also
mildew is also common. Containers suitable

terracotta vases truncated cone or cylindrical.

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Gruyère is a souffle!

Gruyère ... and leeks is a souffle!

velvety flavor that meets the sweetness of the leeks, available in single portions, leeks and Gruyère soufflé is a note unusual and engaging, good for an appetizer for Easter dinner! Very seductive. S embrava very complicated, it is actually "fattibilissimo" even by inexperienced hands like mine! Preheated oven when you bake. The heat has reached the bottom well. The egg whites until stiff with a pinch of salt. In order not to remove and facilitate the addition of air to delicate movements from below upwards. The molds do not fill to the brim ... ... as I did!

So ... good luck!

forgot ... the idea is from Sale & Pepe, April 2008! The pesto of sun-dried tomatoes, I added myself. The original recipe included a cream with cream and Parmesan cheese!

Ingredients:

• 3 leeks
• 30 g of flour
• 2.5 dl milk
• 90 g Gruyere
• 3 egg yolks 4 egg whites
• a sprig of marjoram
• 50 g of butter
• extra virgin olive oil salt
• 15 dried tomatoes, capers
• a clove of garlic
• dry basil and oregano
• a handful of pine nuts

Clean the leeks, remove the green of the leaves and root , wash and cut into thin slices. Simmer in a saucepan with two tablespoons of extra virgin olive oil and the chopped marjoram and salt for 5-6 minutes.

Dissolve 30 g of butter in a saucepan, combine the flour, roast it for a few minutes, pour in the milk and cook for 5-6 minutes, stirring often. Adjust salt, add the diced or grated Gruyere and leeks and allow to cool.

lightly beat the egg yolks, add to the mixture before, beat the egg whites with a pinch of salt and mix gently.

Pour the batter into buttered souffle molds with the remaining butter and bake in hot oven 180 ° C for 20 minutes.

Remove the molds from the oven, let that deflate and turn them into serving dishes.

In a cutting chop the sun dried tomatoes, add capers, garlic, basil and oregano. Gather the mixture into a bowl and add extra virgin olive oil until pesto has reached the desired consistency. A handful of pine nuts e. .. on, eat!

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grow a potted lemon


Hello everyone, this is a tutorial in writing that I was asked by Claudio, hope you like hello Rita
Growing lemon in pots
If the lemon is grown properly can produce fruit in pots, the plant will maintain the size but rather "small" may amount to a maximum of 4-5 meters.
If weather conditions are particularly favorable for this plant blooms which means they have almost continuous vegetation and fruits may mature and immature and flowers, of course, will slow growing in cooler months.
Exposure
should be sunny

As temperatures does not tolerate the cold winter in northern regions must be grown in large pots that can be moved indoors from November to March and bright.
watering
The watering should be plentiful in summer and moderate winter, but the soil must never be dry.
Fertilization
Requires abundant fertilizer, I recommend using an organic fertilizer type suitable for fruit trees.

Land The land is not I must be too acidic limestone, the important thing is that there is good drainage so that water does not stagnate in the roots causing them to rot.
Diseases
diseases that can attack the lemon are white rust and rubbery
The plants should be placed in conical vessels must have a diameter equal to two thirds of the crown.
conclude this tutorial you know that I recommend to cultivate plants that are native, so you know that lemon is a plant in the southern countries it is a native of northern India, this means that the North will need more care and above all not be exposed to our severe frosts.
hello rita :-)