tag:blogger.com,1999:blog-46152736821936707942024-03-23T11:17:09.301+01:00Come un fiorellino di rosmarino...Fedehttp://www.blogger.com/profile/15656267554964896534noreply@blogger.comBlogger345125tag:blogger.com,1999:blog-4615273682193670794.post-84401639884631324822020-05-10T18:31:00.000+02:002020-05-12T19:42:11.230+02:00AUGURI A TUTTE LE MAMME<div dir="ltr" style="text-align: left;" trbidi="on">
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AUGURI...AUGURI ...AUGURI A TUTTE LE MAMME<br />
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anche alle mamme che ci hanno lasciato, ma che sono sempre nei nostri pensieri e<br />
nel nostro cuore.<br />
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In questo periodo rigorosamente in casa tante sono state le foto e i saluti in Whatsapp che ci hanno fatto compagnia e oggi per festeggiare le mamme ne condividiamo con gioia alcune con voi. <br />
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tulipani di Silvana e Maria Elena da Drusco (PR)<br />
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aiuola fiorita a Casalchino di Rita (Varano Melegari)<br />
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Le rose di Stefania (Monticelli) e sempre dal giardino della Stefy ...... <br />
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peonie bianche<br />
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peonia parrucchetta con petali rosa pallidissimo e ciuffo giallo chiaro <br />
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rosa iceberg burgundi e clematide<br />
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Il giardino di Franca e Gianni (Parma)<br />
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Il giardino di Franca e Gianni (Parma)<br />
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Il bordo di Tiziana e Rino (Parma)<br />
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e adesso vi portiamo in un posto magico....<br />
siete pronti?<br />
La magia che un foglio bianco, pastelli. pennarelli e la fantasia dei bambini (nel nostro alveare apina Camilla di 5 anni) riescono a creare e a farti sorridere.<br />
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Un bacio dalle apine e auguri mamme</div>
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apelaboriosahttp://www.blogger.com/profile/02499148758688842266noreply@blogger.com3tag:blogger.com,1999:blog-4615273682193670794.post-89187124640763767142020-02-29T05:04:00.001+01:002020-02-29T05:04:49.393+01:00LA TORTA DI PATATE di casetta nostra<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaLjfXF0RjgiPYcYi49NaUJd4XnvQedMe-RTycYw_AOX-kmhi0aL3Sh4lSq5ZRS7g1FaR7DzJ2tT14vQLutql6DCcal3VCfpM0bsUdX-ON5FXzrybFqM_BtSmhtSGQH51ivlcboR1Vn4o/s1600/DSC00028.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaLjfXF0RjgiPYcYi49NaUJd4XnvQedMe-RTycYw_AOX-kmhi0aL3Sh4lSq5ZRS7g1FaR7DzJ2tT14vQLutql6DCcal3VCfpM0bsUdX-ON5FXzrybFqM_BtSmhtSGQH51ivlcboR1Vn4o/s640/DSC00028.jpg" width="640" /></a><br />
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Eccola la nostra torta di patate.<br />
Tantissime sono le ricette della torta di patate e naturalmente quella di casa è sempre la piu' buona!<br />
Oggi l'abbiamo preparata facendo le "moderne" utilizzando la pasta brise' già pronta e con decoro primaverile.<br />
La nonna Adele la preparava sempre, come la tradizione dell'Appennino emiliano richiede, il 15 agosto. Utilizzava le patate appena raccolte e la sfoglia era fatta con farina. acqua sale e un po' d'olio e il decoro era fatto con le classiche strisce di pasta messe a griglia, spennellate con l'uovo battuto..<br />
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Nel nostro blogghino abbiamo postato alcune torte salate o quasi che il nostro alveare ama molto.<br />
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Erbazzone Appennino emiliano con riso, zucchine e patate ..oltre alle classiche erbette<br />
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<img border="0" height="430" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN-0Mz4j_0FgoWGKbFGk_zxMs8DNU21zhO_tIsMQ6KfkcS8dzw-5UmldVWy801B3HNOcPeccptMYqIc50FWvY7b0qvfCQXjUJL6F7UtBvxx8VBtLE_PpQ4t528NMsn-mVt1mNQPCdlyCM/s640/DSC07702.jpg" width="640" /><br />
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<b><i><b><a href="http://comeunfiorellinodirosmarino.blogspot.com/2015/12/erbazzone-di-casetta-nostra.html" target="_blank"> erbazzone-di-casetta-nostra.</a></b></i></b></div>
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Tortino trecolori con ricotta (bianco) zucca (arancione) erbette (verde)<br />
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<b><i><b><img border="0" height="522" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVkqMxfZZdN9f0mEWLrEIbV3uJ2EEx3czf9cYup-p8mZOP68vSmfX3Hqmrp_hCUl52bq3iWHChZszK_eovdV5iZUsxyxJ5Dhc0OyA_fCHLJ-s_MeYEu6ZWUjM3xSr-pdXpEi8C0d3k7eI/s640/DSC00296.jpg" width="640" /></b></i></b><br />
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Pattona con farina di castagne e noci, rosmarino con il fiorellino</div>
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<b><i><b><a href="http://comeunfiorellinodirosmarino.blogspot.com/search?q=pattona" target="_blank">pattona</a> </b></i></b></div>
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Ingredienti per torta di patate<br />
<br />
1 rotolo pasta brisè per la base<br />
1 rotolo per decorazioni ...quello che avanza piccoli snack <br />
<br />
se vuoi preparare la pasta da tradizione <br />
ingredienti<br />
250 gr di farina<br />
1 cucchiaino di sale<br />
50gr olio Extra vergine di oliva<br />
125gr di acqua tiepida.<i><b> </b></i><br />
:<br />
Fare una fontana con la farina e aggiungere tutti gli ingredienti, LAVORARLA BENE per almeno 10 minuti...deve risultare morbida e liscia.<br />
Lasciare riposare in frigo almeno mezz’ora.<br />
<br />
<br />
ripieno<br />
1 kg di patate<br />
1 porro<br />
1 rametto di rosmarino<br />
1 uovo<br />
1 uovo per spennellare la superficie della torta<br />
150 gr. parmigiano reggiano grattuggiato<br />
20 gr. di burro<br />
sale quanto serve<br />
<br />
Lessare le patate e nel frattempo, partendo da freddo fare andare in un tegame con un filo d'olio il porro lavato e affettato sottile e un rametto di rosmarino.<br />
Fare cuocere lentamente con un goccio d’acqua.<br />
Togliere il rosmarino (perderebbe gli aghini) e aggiungere la passata di pomodoro (volendo anche i pelati schiacciati in modo uniforme con i rebbi di una forchetta) e far cuocere a fuoco basso 10 minuti.<br />
Questo sughetto servirà ad insaporire, profumare e colorare le patate.<br />
Schiacciare le patate (noi le passiamo due volte nello schiacciapatate), aggiungere il sughetto, mescolare bene,
aggiungere l'uovo, il burro e il parmigiano reggiano grattuggiato e aggiustare di sale. <br />
Mescolare fino ad ottenere un composto morbido.. <br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja78zpCHVM4jWRtA8eKz7gB_wxHQpLV3aPZCnzctgnmzKxCp9H_cQvBEWEf8C0rwbenx15T_UwSAmszEkqrZKEQzaY_paNMiIAWbyvVoFBTgFGQ0NHNR_CwBdS7fbPz1chdrgPisnnVYo/s1600/DSC00010.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja78zpCHVM4jWRtA8eKz7gB_wxHQpLV3aPZCnzctgnmzKxCp9H_cQvBEWEf8C0rwbenx15T_UwSAmszEkqrZKEQzaY_paNMiIAWbyvVoFBTgFGQ0NHNR_CwBdS7fbPz1chdrgPisnnVYo/s640/DSC00010.jpg" width="640" /></a><br />
Rovesciare il ripieno sulla sfoglia di pasta brisè conservando il foglio di carta forno e facendo dei buchini con i rebbi della forchetta </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjntrCFagZzdEv23f2hy-EuGNGObHjQm_pBEh0E6uvmgsAW8utd4pLnrmLFA64FOPTU5bZdYcw0l3F_YgjPLMPPoJtuarBs3yVqbTKobV55-OdlhF8md6GE3RU7YrBnsn8BCZbILTHT8gc/s1600/DSC00012.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjntrCFagZzdEv23f2hy-EuGNGObHjQm_pBEh0E6uvmgsAW8utd4pLnrmLFA64FOPTU5bZdYcw0l3F_YgjPLMPPoJtuarBs3yVqbTKobV55-OdlhF8md6GE3RU7YrBnsn8BCZbILTHT8gc/s640/DSC00012.jpg" width="640" /></a></div>
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Stendere il ripieno in modo uniforme e </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXwMrvDqWHl9EGRBSO7C8HHqXgBvHqQ2X2EtWaSSYppWDfAqwkzwNFlaGf1ZTCJxk8eLMiNNVY-qIa4mm5RJn-PFKRdrsYDkVhGByVC2QevXXLPpBpZDB6ztnpMYTFvKf1UCqDrGxx5qU/s1600/DSC00016.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXwMrvDqWHl9EGRBSO7C8HHqXgBvHqQ2X2EtWaSSYppWDfAqwkzwNFlaGf1ZTCJxk8eLMiNNVY-qIa4mm5RJn-PFKRdrsYDkVhGByVC2QevXXLPpBpZDB6ztnpMYTFvKf1UCqDrGxx5qU/s640/DSC00016.jpg" width="640" /></a><br />
decorare secondo fantasia!!<br />
Noi oggi abbiamo creato con rondella a dentini tante foglie di pasta brisè<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL6aepLoKhTPRXNdfFIGB_HCQXzocLC3KLVhnnjhTpu_AZb8Z5Q9DAsb0jtwkQeCPH1AXpSveBw89dbBwCJKIm8Yg33psUrprNjQxzXOtn26LG67GxNjZg2pxQN_bZSgIGNZc2_dL6AMY/s1600/DSC00018.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL6aepLoKhTPRXNdfFIGB_HCQXzocLC3KLVhnnjhTpu_AZb8Z5Q9DAsb0jtwkQeCPH1AXpSveBw89dbBwCJKIm8Yg33psUrprNjQxzXOtn26LG67GxNjZg2pxQN_bZSgIGNZc2_dL6AMY/s640/DSC00018.jpg" width="640" /></a><br />
<br />
facendo un fiore al centro e tanti petali a bordo torta<br />
Scaldare il forno<br />
Spennellare la superficie (ripieno e sfoglia) con tuorlo d’uovo sbattuto e infornare a 180° per 30-40 minuti circa.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzZyGz87ghJdeMvTzWEuohNuPTZl-oCI_OfnS6KtmptGAGbBSexwl9ho_AWJ8eutf5R3eBb3dUlW18RlOh_5sX71fiIKTGHOhbAnqLkoglZUjOHu0mBLnmutmi4oIC2cz3lSIe6kuYvOE/s1600/DSC00022.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1045" data-original-width="1600" height="418" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzZyGz87ghJdeMvTzWEuohNuPTZl-oCI_OfnS6KtmptGAGbBSexwl9ho_AWJ8eutf5R3eBb3dUlW18RlOh_5sX71fiIKTGHOhbAnqLkoglZUjOHu0mBLnmutmi4oIC2cz3lSIe6kuYvOE/s640/DSC00022.jpg" width="640" /></a><br />
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Dalle nostre parti gustata ancora calda e con una fetta di prosciutto crudo è<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5y__YzkmhWEvA3RtO8Cbv14uLenVMFYfznqmAmBXaBbdz6OA2UiV2e-nKXqsENIVwWwQZ7vJylEcGmvUIKZNFP_fzWq6rPg_jn4k52D54ypg53tuOYSvObr6hzCrt5qAGD97hDNvSSGs/s1600/DSC00025.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="997" data-original-width="1600" height="398" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5y__YzkmhWEvA3RtO8Cbv14uLenVMFYfznqmAmBXaBbdz6OA2UiV2e-nKXqsENIVwWwQZ7vJylEcGmvUIKZNFP_fzWq6rPg_jn4k52D54ypg53tuOYSvObr6hzCrt5qAGD97hDNvSSGs/s640/DSC00025.jpg" width="640" /></a><br />
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una vera BONTA'!!!<br />
Un bacio dalle apine....lo sentite il profumo?!? ....da acquolina in bocca </div>
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apelaboriosahttp://www.blogger.com/profile/02499148758688842266noreply@blogger.com2tag:blogger.com,1999:blog-4615273682193670794.post-67961109556986076752020-02-04T06:09:00.000+01:002020-02-04T06:23:00.352+01:00GNOCCHI DI ZUCCA AL CUCCHIAIO<div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUUdq_RHSK4qbGoL1hHWEFhNeWxrwTIL9D3qHmZsiiRV3QJOSZfOaOGIYFMo6u5cP0GzV6W27W7NeXsuXvDMPGXwVebK9ommIv67oUci5GjpSv9DNVv1YVw24CUWxkNPkBYqICQwnb-LM/s1600/20200130_112620.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUUdq_RHSK4qbGoL1hHWEFhNeWxrwTIL9D3qHmZsiiRV3QJOSZfOaOGIYFMo6u5cP0GzV6W27W7NeXsuXvDMPGXwVebK9ommIv67oUci5GjpSv9DNVv1YVw24CUWxkNPkBYqICQwnb-LM/s640/20200130_112620.jpg" width="480" /></a><br />
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Dire che ci siamo innamorate di questi gnocchi è poco!<br />
Sono buoni, veloci da fare e fai tutto in una ciotola...naturalmente dopo avere cotto e reso purea la zucca!<br />
Si avete capito bene non c'è bisogno del tagliere, fare i filoncini, tagliarli....ma solo di un cucchiaio<br />
Vi abbiamo convinti?<br />
Intanto gli ingredienti e poi vi raccontiamo come li prepariamo <br />
<br />
Zucca Kg 1,200 circa noi mantovana<br />
1 uovo<br />
2 rametti rosmarino<br />
sale quanto ne serve <br />
<table class="ingredients-table"><tbody>
<tr><td>Farina 300 gr </td><td></td><td></td> </tr>
<tr> <td class="ingredient-action">Noce moscata</td> <td><br />
</td><td><br />
</td><td><br />
</td><td><br />
</td><td><br />
</td><td><br />
</td><td><br />
</td><td><br />
</td> </tr>
<tr> <td class="ingredient-action">Per condire</td><td class="ingredient-action"><br />
</td> <td><br />
</td> </tr>
<tr> <td class="ingredient-action"><span class="ingredient-mark-icon"></span> 100 gr. burro</td> <td><br />
</td> </tr>
<tr> <td class="ingredient-action"><span class="ingredient-mark-icon"></span> Parmigiano reggiano grattugiato</td> <td><br />
</td> </tr>
<tr> <td class="ingredient-action"><span class="ingredient-mark-icon"></span> Cannella se piace!!</td> <td><br />
</td></tr>
</tbody></table><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaVdwr9TonyzURcguxGADUY7PpSvOYGNbUJeu9pm-LkqZAdKeqZqtBNAVA8oGWfFiQGkXLhh7LoUqf-TmufnoXflXf1YjdUKIU8_93FFUk7qZSHYUY6eOexbqjZOvTdlFdDQrCxFQ2gZI/s1600/20200129_104736.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaVdwr9TonyzURcguxGADUY7PpSvOYGNbUJeu9pm-LkqZAdKeqZqtBNAVA8oGWfFiQGkXLhh7LoUqf-TmufnoXflXf1YjdUKIU8_93FFUk7qZSHYUY6eOexbqjZOvTdlFdDQrCxFQ2gZI/s640/20200129_104736.jpg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><br />
Lavare bene la zucca<br />
Togliere la buccia esterna<br />
Pulire da filamenti e semi<br />
Tagliare la zucca a fette...in questo modo cuoce piu' velocemente<br />
Stendere un foglio di carta forno sulla teglia, mettere le fette di zucca e ricoprire<br />
con carta forno cercando di chiudere bene.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpb3nx4Fba6RfK57HrDlMKzowFAIXcchk4OPEvMOSHfEJAKOriNrTTVlX3qVvlhfjqE1frW3xn8WRcUgcBrUXbCfGqjwh4YLUhPHnKIc3wWlK9SIz2tIIIY8jMnqKgb9xV3nh-EbVVhFQ/s1600/20200130_095914.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpb3nx4Fba6RfK57HrDlMKzowFAIXcchk4OPEvMOSHfEJAKOriNrTTVlX3qVvlhfjqE1frW3xn8WRcUgcBrUXbCfGqjwh4YLUhPHnKIc3wWlK9SIz2tIIIY8jMnqKgb9xV3nh-EbVVhFQ/s640/20200130_095914.jpg" width="480" /></a><br />
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La zucca cuocerà a vapore nel forno!!<br />
Gradi del forno 200° per almeno 40 minuti .... <br />
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Il vantaggio per questa ricetta è avere una zucca con poca acqua...questa<br />
era perfetta!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0xMh2PkV4FaTRrrZUVfJxKQvLfEcL62Xy-bOs32GeZcKLchbMfJ2uQ8kcUARnZJ3e_2tI1rSfRW10kaEHs9vVDL5nugdr82RIGyTa84SQNzNRpPW-QK9-BjQ0Pihzm4VCMv3zN5k6URk/s1600/20200130_100045.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0xMh2PkV4FaTRrrZUVfJxKQvLfEcL62Xy-bOs32GeZcKLchbMfJ2uQ8kcUARnZJ3e_2tI1rSfRW10kaEHs9vVDL5nugdr82RIGyTa84SQNzNRpPW-QK9-BjQ0Pihzm4VCMv3zN5k6URk/s640/20200130_100045.jpg" width="480" /></a><br />
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Passare la zucca, ancora calda, con lo schiacciapatate ottenendo una purea liscia e morbida. <br />
Lasciare intiepidire la purea e aggiugere 1 uovo, una bella grattatina di noce moscata una<br />
presa di sale e la farina poco alla volta e mescolare con cura fino ad ottenere un impasto morbido e appiccicoso:<br />
Un accorgimento...la farina non deve essere troppa ..diciamo che per 1 Kg di purea massimo 3 etti di farina<br />
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</div><div class="separator" style="clear: both; text-align: center;">Aggiungere per finire un trito fine di rosmarino, mescolare bene e </div> fare riposare in frigorifero coperto da pellicola almeno mezz'ora. <br />
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Mettere sul fuoco una pentola con acqua salata e portarla a bollore.<br />
Mettere sul fuoco un tegame con il burro e un rametto di rosmarino e lasciarlo dorare dolcemente <br />
Prelevare con un cucchiaio, inumidito nell'acqua bollente, parte del composto dandogli una forma allungata e immergerlo nell'acqua bollente.<br />
Il gnocco si staccherà facilmente dal cucchiaio e inizierà a cuocere............. <br />
....... continuare così fino all’esaurimento del composto.<br />
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</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTasXtik5fMl0eahYBaSPbu7e5Cz9_bFLJTrPV-jLeVIgukbqh7lPTnnNlJu90CA7qTtvDu2xe8Rrp1ph9Nomap-obV9SIk5kfO8Qupqi2BKuKTGfauoH0C9lq1CUTmzEeHSdl0ftznXc/s1600/20200130_112620.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTasXtik5fMl0eahYBaSPbu7e5Cz9_bFLJTrPV-jLeVIgukbqh7lPTnnNlJu90CA7qTtvDu2xe8Rrp1ph9Nomap-obV9SIk5kfO8Qupqi2BKuKTGfauoH0C9lq1CUTmzEeHSdl0ftznXc/s640/20200130_112620.jpg" width="480" /></a><br />
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Gli gnocchi mano a mano che vengono a galla sono cotti.<br />
Prelevarli con un mestolo forato e metterli nel tegame dove si è sciolto il burro aromatizzato con il rametto di rosmarino.<br />
Aggiungere anche un goccino di acqua di cottura e spadellarli un minutino circa.<br />
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Eccoli pronti i nostri gnocchi...spolverizzati con abbondante parmigiano reggiano grattugiato...se volete e a chi piace una spolverata di cannella è ottima.<br />
Sono una vera bontà ...provateli!! <br />
Un bacio dalle apine </div></div>apelaboriosahttp://www.blogger.com/profile/02499148758688842266noreply@blogger.com1tag:blogger.com,1999:blog-4615273682193670794.post-3694663258972499532020-01-12T06:24:00.002+01:002020-01-14T08:01:39.871+01:00CHE FATICA QUEST'ANNO RIPORRE I FUORI PORTA E L'ALBERO DI NATALE DISEGNATI DA CAMILLA<div dir="ltr" style="text-align: left;" trbidi="on">
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Ciao a tutti e Buon Anno è il nostro primo post del 2020 ...<br />
CHE FATICA QUEST'ANNO RIPORRE I FUORI PORTA E L'ALBERO DI NATALE DISEGNATI DA CAMILLA<br />
non è solo il titolo del nostro post è esattamente quello che il nostro alveare prova!<br />
Si sa che l'Epifania tutte le feste le porta via...<br />
noi di solito ci prendiamo ancora una settimana e aspettiamo il 13 gennaio S.Ilario il patrono di Parma...la nostra città.<br />
Una piccola nota ...grande festa ieri al Teatro Regio con la consegna dei premi S.Ilario a conclusione dei 3 giorni per l'inaugurazione <b>Parma Capitale Italiana della Cultura 2020!</b><br />
<b>Bellissimi!!!</b> <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinfaq6l00e-S8NhFNmOGPoqgiyBDTDvEJogNcBdTC3N3Td2Go8CPCjAoashfLfsquM4RgLY45vg87tQ-ApTc1dvaNiVOCbwDAblimZ7x7582_IguuWnE7hdb0UMMCQgML3zBAKXwJ4GwQ/s1600/20200108_105835.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinfaq6l00e-S8NhFNmOGPoqgiyBDTDvEJogNcBdTC3N3Td2Go8CPCjAoashfLfsquM4RgLY45vg87tQ-ApTc1dvaNiVOCbwDAblimZ7x7582_IguuWnE7hdb0UMMCQgML3zBAKXwJ4GwQ/s640/20200108_105835.jpg" width="640" /></a><br />
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Tornando ai nostri addobbi, quest'anno ci hanno davvero emozionati.<br />
La nostra apina Camilla di 4 anni e 10 mesi ama moltissimo disegnare, ama i colori, pastelli, pennarelli, acquerelli e negli ultimi mesi riesce a trasferire sui fogli bianchi quello che lei pensa e vuole dire... <br />
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Ecco allora i fuori porta impreziositi dai disegni fatti proprio per dare il benvenuto alle persone che sono venute a salutarci durante le feste </div>
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Fate pure OHHH anche noi lo abbiamo fatto!!<br />
E' stato un lavoro durato diversi pomeriggi dopo la scuola materna.....<br />
Camilla ha disegnato cuori, farfalle, alberi, aquiloni, faccine sorridenti,<br />
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stelle, palloncini che volano nel cielo, sole splendente<br />
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case allegre con finestre illuminate,<br />
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cristalli di neve, arcobaleni, <br />
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e........tutti ritagliati e incollati su questo albero di compensato che avevamo fatto fare da un falegname un paio d'anni fa....copiando un modello in cartone Ikea e abbiamo aspettato <br />
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che la nostra apina più piccola crescesse e potesse decorare questo eco-albero con le sue emozioni<br />
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Un bacio dalle apine</div>
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apelaboriosahttp://www.blogger.com/profile/02499148758688842266noreply@blogger.com2tag:blogger.com,1999:blog-4615273682193670794.post-65553400060795642062019-12-28T18:22:00.001+01:002019-12-28T18:49:52.793+01:00I BISCOTTI DI NATALE DI CLARA...ANCHE UN PO' MAGICI<div dir="ltr" style="text-align: left;" trbidi="on">
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Che meraviglia!<br />
Oggi vi vogliamo raccontare una bella storia, che ci ha emozionate e ci ha fatto fare OHHH come solo i bambini sanno fare.<br />
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Dovete sapere che ai piccoli di casa Camilla di ben 4 anni e 10 mesi e
Lorenzo di 16 mesi , per Natale, è stata regalata a ciascuno una
scatola, curata in ogni minimo dettaglio, confezionata esternamente con
spago naturale e rosso .. segnapacco con il
loro nome. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzaXTZCC1Iipzek6zplf5NKi8ds3q7zvDhKtB4mTBsvyXsB8pYwXSKYscvbjZGcHYcnq2sGnZRP4WlKE4QEvfVCDISytDypNMHbv0yrF9VPdxQf__H54ZhdcBDxWz3o8nNcU-noKgUdMQ/s1600/DSC00755.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzaXTZCC1Iipzek6zplf5NKi8ds3q7zvDhKtB4mTBsvyXsB8pYwXSKYscvbjZGcHYcnq2sGnZRP4WlKE4QEvfVCDISytDypNMHbv0yrF9VPdxQf__H54ZhdcBDxWz3o8nNcU-noKgUdMQ/s640/DSC00755.JPG" width="640" /></a><br />
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.Difficile resistere e aprendola<br />
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.MMMHHH un profumo meraviglioso di biscotti e poi....<br />
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una gioia per gli occhi...forme e decorazioni che raccontano la magia del Natale e <br />
ti fanno sorridere lieti.<br />
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Frolla dorata, frolla al cioccolato e poi ghiaccia reale bianca, rossa dove era necessario e codine e confettini e......</div>
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del cioccolato fuso ne vogliamo parlare?<br />
Una vera delizia!<br />
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ma dai.....è un cristallo di neve prezioso e leggero con i rametti di ghiaccia bianca.</div>
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.leggero come solo il cristallo di neve sa essere </div>
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due omini di frolla al cioccolato che corrono...corrono come solo loro sanno fare </div>
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per tutti i gusti...ecco pronti due bastoncini..</div>
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uno decorato a righe bianco e rosso e l'altro con cioccolato fuso e lamelle di mandorle tostate</div>
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La cometa con tutta la sua luce che annuncia il Natale<br />
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le campane ricoperte di cioccolato fuso e codette sempre al cioccolato che suonano a festa<br />
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e una stella curiosa che fa capolino da un tuffo nel cioccolato <br />
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eccolo il pupazzo di neve che ben coperto con cappello, sciarpa e cappotto abbottonato stretto stretto guarda sornione <br />
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cosa guarda?<br />
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Guarda " Babbo Nat" che arriva ...sorridente e soddisfatto del tanto lavoro quasi finito</div>
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..aiutato da Rudolph la sua renna dal naso rosso che gli illumina il cammino</div>
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e gli indica l'ultimo'albero di Natale dove mettere i doni.<br />
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Belli vero?<br />
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Quanto amore e mani gentili per prepararli, decorarli e confezionarli.. <br />
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Grazie Clara, bella e dolce pasticcera ...ci hai davvero incantato!<br />
Un bacio dalle apine<br />
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apelaboriosahttp://www.blogger.com/profile/02499148758688842266noreply@blogger.com0tag:blogger.com,1999:blog-4615273682193670794.post-9688517683731196752019-12-21T04:49:00.001+01:002019-12-21T04:49:50.954+01:00COME DA TRADIZIONE ..IL NOSTRO PANETTONE GASTRONOMICO...COME FARCIRLO E PRIMA TAGLIARLO<div dir="ltr" style="text-align: left;" trbidi="on">
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Ciao a tutti,<br />
ci siamo...<br />
in casetta nostra è tempo di panettone gastronomico, ormai fa parte della tradizione:<br />
Vigilia di Natale farcito di magro, il giorno di Natale farcito con salumi vari. <br />
Alcune nostre amiche ci hanno chiesto come si fa a tagliarlo e a farcirlo...il panettone si trova, da alcuni anni, senza nessuna difficoltà presso i panifici della nostra città.<br />
Facciamo un quasi copia-incolla del post di dicembre 2011 <br />
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<b><span style="color: red;">"Hai un happy hour, evento speciale, feste natalizie, compleanno inverno o estate???<br />
Puoi preparare un ottimo e colorato panettone gastronomico! Fai felice tutti!</span></b><br />
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Il nostro panettone gastronomico non ha una ricetta vera e proprio: HA LA LIBERTA' di essere preparato velocemente e con farce decise al momento della spesa e a seconda dell'occasione.<br />
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Intendiamo dire con salumi, con formaggi, tutto vegetariano ecc.. In questa libertà è compreso, di solito, l'acquisto del panettone salato. Abbiamo un panettiere di fiducia "Panificio Cav. Alinovi - Via Evasio Colli - Parma (mettiamo anche l'ubicazione per tutte le nostre amiche in città che ci hanno chiesto il riferimento) che, una volta prenotato, hai la certezza di avere un ottimo prodotto pronto per essere tagliato e farcito.<br />
Unica accortezza deve riposare, dal momento dell'acquisto, un giorno prima di tagliarlo.<br />
(Per chi lo vuole preparare in casa esistono moltissime ricette valide in rete) <br />
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Il biglietto della spesa oggi è questo:<br />
1 cespo di insalata<br />
1 etto di speck<br />
1 etto mortadella<br />
1 etto prosciutto cotto<br />
1 etto salame milano (perchè sottile e rende più facile il taglio a porzioni)<br />
1 confezione philadelphia <br />
1 confezione robiola<br />
1 confezione vitasnella spalmabile<br />
1 confezione fiorello crema morbida<br />
1 vasetto insalata capricciosa<br />
1 vasetto uova lompo nero<br />
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per decorare uva rossa<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzW3nnLFN71exHbKXlPYFhlSvSWi0KrCctPEbF3PGopeEZQAP8llH8C0ynWGGiY0-QdkRvMJyQcUm2HirLQSXOaMaRsLxo3ycwdVZUmwW_sY3ZPt6PohKaxrC1OqZlgwP7tyABSq90h2I/s1600/DSC05039.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1547" data-original-width="1600" height="618" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzW3nnLFN71exHbKXlPYFhlSvSWi0KrCctPEbF3PGopeEZQAP8llH8C0ynWGGiY0-QdkRvMJyQcUm2HirLQSXOaMaRsLxo3ycwdVZUmwW_sY3ZPt6PohKaxrC1OqZlgwP7tyABSq90h2I/s640/DSC05039.jpg" width="640" /></a></div>
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Il taglio, è forse il momento più delicato, ma fatto la prima volta tutto diventerà SEMPLICE.<br />
Noi facciamo così: coltello da pane (seghettato) tagliamo in modo sottile il fondo e poi con pazienza si creano tante fette pari alte circa un centrimetro<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid5E1lo7RpBEfZ_NJgRUdJ-opIt9_AuFkTu6NCCosDlOZVis3mzEuZ1Bz_tZ_Oh6VGgHEHD2nzUwSYZTRKd0gVVzBAJSMFUpkMdkA_OvSR-CQCVewK1mQjIAM_2x-Ft8gyMYB5Is3Qczw/s1600/DSC05040.jpg"><img alt="" border="0" height="601" id="BLOGGER_PHOTO_ID_5688425604320805394" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid5E1lo7RpBEfZ_NJgRUdJ-opIt9_AuFkTu6NCCosDlOZVis3mzEuZ1Bz_tZ_Oh6VGgHEHD2nzUwSYZTRKd0gVVzBAJSMFUpkMdkA_OvSR-CQCVewK1mQjIAM_2x-Ft8gyMYB5Is3Qczw/s640/DSC05040.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9SkRVyu_bIDB_InFmwWQ2LHf1AXQXc2jX6O9ifJhs18irw8Xm7lRXrpXW6YxcQiqOtfYc1wG-fQgXPI4F0Yu-TzBfGCSAYPMNToSEvmNi_U5r81Q6r_f4HHAtMO7L1XdKdCBGK8pDfck/s1600/DSC05042.jpg"><img alt="" border="0" height="593" id="BLOGGER_PHOTO_ID_5688426901866896386" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9SkRVyu_bIDB_InFmwWQ2LHf1AXQXc2jX6O9ifJhs18irw8Xm7lRXrpXW6YxcQiqOtfYc1wG-fQgXPI4F0Yu-TzBfGCSAYPMNToSEvmNi_U5r81Q6r_f4HHAtMO7L1XdKdCBGK8pDfck/s640/DSC05042.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidNkymDPzhqaF57SdZNgJ2ePVn0t6uXS9W9Dn_lkvNnz8fyZO411E1qyhq7bmbYvTC5wGp3Ed_5ziV7vzufNB8Ygwa64pdode-1Y71lOwxvq3xhs_9DTv50V4VmLr_5hRDwxZLNNKheN0/s1600/DSC05044.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1175" data-original-width="1600" height="470" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidNkymDPzhqaF57SdZNgJ2ePVn0t6uXS9W9Dn_lkvNnz8fyZO411E1qyhq7bmbYvTC5wGp3Ed_5ziV7vzufNB8Ygwa64pdode-1Y71lOwxvq3xhs_9DTv50V4VmLr_5hRDwxZLNNKheN0/s640/DSC05044.jpg" width="640" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNd53S6Pvou2vPvHNJCDIEbvu4y_409rG4HAnklj1TlsPIJqfhRja1PIor41ZGcdHaverLQ-GkBAS7eRlwCI0DTpBMhTjNYt0LHMasuU1gHyU1qsEPA_51Et48Wy_1zcDK_nGYWKfF9dI/s1600/DSC05048.jpg"><img alt="" border="0" height="640" id="BLOGGER_PHOTO_ID_5689940299280868354" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNd53S6Pvou2vPvHNJCDIEbvu4y_409rG4HAnklj1TlsPIJqfhRja1PIor41ZGcdHaverLQ-GkBAS7eRlwCI0DTpBMhTjNYt0LHMasuU1gHyU1qsEPA_51Et48Wy_1zcDK_nGYWKfF9dI/s640/DSC05048.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" width="566" /></a><br />
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così facendo abbiamo ottenuto, una base sottilissima, la calotta pronta per essere decorata e 10 fette, pronte per essere farcite e chiuse a due per due...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCmCABM_TIX7uMSQoLYxsC7yqityhUl35iL5XeJQWcr1fKLsABDN6w0VEdqLcldAVZBFFbwSsENu8OHopVGuPmsBIA01nBi4pTnA9d5ybBejfmaERzTzNFHpD44SNU9b-bdjoxJlnZCL4/s1600/DSC05051.jpg"><img alt="" border="0" height="585" id="BLOGGER_PHOTO_ID_5688430561815270114" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCmCABM_TIX7uMSQoLYxsC7yqityhUl35iL5XeJQWcr1fKLsABDN6w0VEdqLcldAVZBFFbwSsENu8OHopVGuPmsBIA01nBi4pTnA9d5ybBejfmaERzTzNFHpD44SNU9b-bdjoxJlnZCL4/s640/DSC05051.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a><br />
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Spostiamo la base sul piatto da portata e iniziamo a farcire i primi due dischi<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb4xzWtH6nMGIs_6r5ruhp2iegCJQW2QNCGks3sXGe88HNv4eK3b1XQcoNoZPR_GELO6dKVfyrRuJt6ovkSNoBuy0hfLcVaePKVc5sy_r4Zc_DMqKXsabRus9Rl1vRUs0GgF5Nv4nLIK4/s1600/DSC05053.jpg"><img alt="" border="0" height="509" id="BLOGGER_PHOTO_ID_5688431372024349010" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb4xzWtH6nMGIs_6r5ruhp2iegCJQW2QNCGks3sXGe88HNv4eK3b1XQcoNoZPR_GELO6dKVfyrRuJt6ovkSNoBuy0hfLcVaePKVc5sy_r4Zc_DMqKXsabRus9Rl1vRUs0GgF5Nv4nLIK4/s640/DSC05053.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a><br />
Spalmiano l'insalata capricciosa sui due dischi e<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlwf3S0BO8YeOASc22xjTTermIAvz5MLPUq6KouRa08TkHC1GC5whASdcRgHU2PwGtGZVR6rL41zmnMn7UwMwIVIHtys68Xh30Twt9s62VTBZnC-pRvIAGunQeteY4I_NR_upKpAzW8aw/s1600/DSC05055.jpg"><img alt="" border="0" height="452" id="BLOGGER_PHOTO_ID_5688432289108323618" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlwf3S0BO8YeOASc22xjTTermIAvz5MLPUq6KouRa08TkHC1GC5whASdcRgHU2PwGtGZVR6rL41zmnMn7UwMwIVIHtys68Xh30Twt9s62VTBZnC-pRvIAGunQeteY4I_NR_upKpAzW8aw/s640/DSC05055.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a><br />
<br />
mettiamo l'insalata su un disco e prosciutto cotto sull'altro e chiudiamo con una leggera pressione<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG4yIxnNknj3OcuTBBrfdG4HfQ9Mg7ay_dSwl1BxhxwfWIHg5OCeyFix1rjJO_1e9QiBDaF0KURm-obUjmfJh2le0oFidKwFHfYwJasaJv_Ca_s9Sa0yPdtzACXrBIWmLm2Kmqng_EHOE/s1600/DSC05059.jpg"><img alt="" border="0" height="532" id="BLOGGER_PHOTO_ID_5688433195821644786" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG4yIxnNknj3OcuTBBrfdG4HfQ9Mg7ay_dSwl1BxhxwfWIHg5OCeyFix1rjJO_1e9QiBDaF0KURm-obUjmfJh2le0oFidKwFHfYwJasaJv_Ca_s9Sa0yPdtzACXrBIWmLm2Kmqng_EHOE/s640/DSC05059.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a><br />
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Tagliamo a spicchi il nostro disco, in questo caso in 8 parti<br />
spostiamo con cura i nostri "8 tramezzini" dal tagliere al piatto da portata e ricostruiamo così il panettone.<br />
Si possono tagliare i dischi in misure diverse: 8 - 6 - 4 parti.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioGPOEEj_Erpva3pjYciCzq56-oqbhs7La-CHzLIJNuqIaGJwMnu5z6p4_vAh5T4mWSj5QVF5xQnpLvj5LZ6CrVuyvc4FIJKn3dEVMOvxgaMPxjpsrvB5LTJdXoONVPQ3I7yLc0qeZqEs/s1600/DSC05062.jpg"><img alt="" border="0" height="480" id="BLOGGER_PHOTO_ID_5688434857477957682" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioGPOEEj_Erpva3pjYciCzq56-oqbhs7La-CHzLIJNuqIaGJwMnu5z6p4_vAh5T4mWSj5QVF5xQnpLvj5LZ6CrVuyvc4FIJKn3dEVMOvxgaMPxjpsrvB5LTJdXoONVPQ3I7yLc0qeZqEs/s640/DSC05062.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a><br />
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Noi tagliamo strato per strato e non il panettone farcito. Secondo noi è il metodo più pratico per ottenere un buon risultato.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicGXYkr6IMPuh-YadbliZ1JCetzuyTv8eUuGiHcuKd3fl1fMQ569Mno9M_JAQ4HUeF7UXHkiaLyELwle0AYgM1PXuQC79vcfqCorrQtF3U7G4yxXye08helfOIFp6pKUt_DNvN9LAnU2A/s1600/DSC05068.jpg"><img alt="" border="0" height="546" id="BLOGGER_PHOTO_ID_5688435786453587378" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicGXYkr6IMPuh-YadbliZ1JCetzuyTv8eUuGiHcuKd3fl1fMQ569Mno9M_JAQ4HUeF7UXHkiaLyELwle0AYgM1PXuQC79vcfqCorrQtF3U7G4yxXye08helfOIFp6pKUt_DNvN9LAnU2A/s640/DSC05068.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a><br />
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Passiamo a farcire il secondo disco: spalmiamo con Fiorello crema e farciamo con il salame di milano<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWQiIb-aw4zKsSwUGdKlMoRaSaY49Z_3m921BLIIwbmP5lLMM7ANFqd_yLDeu-3Xslr80TxJiDeWw3HaDCMA1TLfOY6BmcAyAKiDNL7424S9LJVcdREbhBa4VmaPQWIxlc3uBGrNbu5lA/s1600/DSC05071.jpg"><img alt="" border="0" height="398" id="BLOGGER_PHOTO_ID_5688436507940608402" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWQiIb-aw4zKsSwUGdKlMoRaSaY49Z_3m921BLIIwbmP5lLMM7ANFqd_yLDeu-3Xslr80TxJiDeWw3HaDCMA1TLfOY6BmcAyAKiDNL7424S9LJVcdREbhBa4VmaPQWIxlc3uBGrNbu5lA/s640/DSC05071.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a><br />
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in questo caso il taglio è per un numero di 6 tramezzini. Si ha la libertà di variare il numero dei tramezzini ad ogni giro<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2jpKbPe6kCfsiPND_xAE_-aifYoTQpH7qYiQOG8PF-bI0S-LEC4ffVemhpWFUwTJPwgueqTROJ-EofzqjqsZlr4H8mKCqOSyvAWmLBmyNHeJIX8MHSmrPA5k_8MD79HP0_DDhA7sPZ0U/s1600/DSC05072.jpg"><img alt="" border="0" height="480" id="BLOGGER_PHOTO_ID_5690740143213566882" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2jpKbPe6kCfsiPND_xAE_-aifYoTQpH7qYiQOG8PF-bI0S-LEC4ffVemhpWFUwTJPwgueqTROJ-EofzqjqsZlr4H8mKCqOSyvAWmLBmyNHeJIX8MHSmrPA5k_8MD79HP0_DDhA7sPZ0U/s640/DSC05072.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a><br />
spostiamo con cura i nostri "6 tramezzini" dal tagliere al piatto da portata<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS4-ASGwoNRhiOjpX14kcGnnCRVMyhdB1MNEDddJZycBT5RnBUbnrjK4uVr8wbcCbDuoSj6g244vqW9zVomTD8HHicmDZvZKMHRRLIpYT8kMI-q6d_CKjfKS5EVdbC25k9T2sjBEeeiE4/s1600/DSC05076.jpg"><img alt="" border="0" height="480" id="BLOGGER_PHOTO_ID_5690746918282411234" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS4-ASGwoNRhiOjpX14kcGnnCRVMyhdB1MNEDddJZycBT5RnBUbnrjK4uVr8wbcCbDuoSj6g244vqW9zVomTD8HHicmDZvZKMHRRLIpYT8kMI-q6d_CKjfKS5EVdbC25k9T2sjBEeeiE4/s640/DSC05076.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a><br />
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Pronti per il terzo disco<br />
Spalmiamo con philadelphia<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWBkucN5Wn_0qBnLhKQsPx38jf5jLcU1MTWpIajELjjaEIZrxNj_-KBZn02PNFAflYrJ3C77BoZqHnsVO976m9dlX4PstsDEJH4bgpXXarDp6zb0Hmp5dTMFOYQnPWnXNsdRh5xy-ouyg/s1600/DSC05080.jpg"><img alt="" border="0" height="409" id="BLOGGER_PHOTO_ID_5690749151908903234" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWBkucN5Wn_0qBnLhKQsPx38jf5jLcU1MTWpIajELjjaEIZrxNj_-KBZn02PNFAflYrJ3C77BoZqHnsVO976m9dlX4PstsDEJH4bgpXXarDp6zb0Hmp5dTMFOYQnPWnXNsdRh5xy-ouyg/s640/DSC05080.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a><br />
farciamo con mortadella e tagliamo in quattro parti. <br />
spostiamo con cura i nostri "4 tramezzini" dal tagliere al piatto da portata<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIssB2X_NumB7ygGm9orLY61zFApBTDhSHWHr0QgbIbbDymZriaoRMvu4nujCeFQklNQHDtpgePkJEHfoIuGzAq4B5Md7txv7nZe3bzfLM29niqSiQ2JSCBLyPa9Z3XVvrQRCDJZnTurY/s1600/DSC05082.jpg"><img alt="" border="0" height="460" id="BLOGGER_PHOTO_ID_5690754476287751970" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIssB2X_NumB7ygGm9orLY61zFApBTDhSHWHr0QgbIbbDymZriaoRMvu4nujCeFQklNQHDtpgePkJEHfoIuGzAq4B5Md7txv7nZe3bzfLM29niqSiQ2JSCBLyPa9Z3XVvrQRCDJZnTurY/s640/DSC05082.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a><br />
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Preparando questo panettone gastronomico e fotografando i vari passaggi, abbiamo "volutamente" lasciato sbordare le farciture perchè si vedessero bene i vari passaggi e i vari tagli.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaZHuNybzV2aGFQcdqiS1zUxVDpd6MvanqgD19cPeJT8WxTQlyEzZdfkVqytKFXxTreQyTIEG3vL8MelErMO9cBe1yNzOuB5Go8Wt8nElyH2i21pdECRZTZntPXTasETmSeIWBzH7GQzw/s1600/DSC05159.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="1600" height="584" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaZHuNybzV2aGFQcdqiS1zUxVDpd6MvanqgD19cPeJT8WxTQlyEzZdfkVqytKFXxTreQyTIEG3vL8MelErMO9cBe1yNzOuB5Go8Wt8nElyH2i21pdECRZTZntPXTasETmSeIWBzH7GQzw/s640/DSC05159.jpg" width="640" /></a></div>
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Di solito è la crosticina dorata del panettone che si deve vedere.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOKGusRKzHDHfEz0Ddn-mxps-8LGzvifJ8mv_SGGwCie91lpEiwAdudUS6x1UhxuHD1RLrQTgiRFuKdD8V1MJrbW4iOsk9xa2PrKd8EMLJIzNhc4c3uiFIwFZpDRJOGBnJKWjQOUPu5J4/s1600/DSC05084.jpg"><img alt="" border="0" height="439" id="BLOGGER_PHOTO_ID_5690752710377632962" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOKGusRKzHDHfEz0Ddn-mxps-8LGzvifJ8mv_SGGwCie91lpEiwAdudUS6x1UhxuHD1RLrQTgiRFuKdD8V1MJrbW4iOsk9xa2PrKd8EMLJIzNhc4c3uiFIwFZpDRJOGBnJKWjQOUPu5J4/s640/DSC05084.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a><br />
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Proseguiamo ...il nostro panettone si sta ricomponendo e adesso prepariamo il quarto disco con<br />
vitasnella spalmabile e speck<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGJMe-qry3tHKgifz69OWLRdkpK2HcNu7x1iVkSAVBJk34WKx3IyRzu0bRJbR0DHdF4DJ6vl25cMjGXpT-rTIKk_trK-4zknlfDNUrANOJyaXBc3WHzMjhNg2UkFVOR539eTz0iJ_nLcU/s1600/DSC05086.jpg"><img alt="" border="0" height="392" id="BLOGGER_PHOTO_ID_5690757198099168258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGJMe-qry3tHKgifz69OWLRdkpK2HcNu7x1iVkSAVBJk34WKx3IyRzu0bRJbR0DHdF4DJ6vl25cMjGXpT-rTIKk_trK-4zknlfDNUrANOJyaXBc3WHzMjhNg2UkFVOR539eTz0iJ_nLcU/s640/DSC05086.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a>tagliamo di nuovo in 6 spicchi<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcQ8Z7Jll_uzxDrkoOX6HM34ung9MUOPqGpe5wDbWLILFLipGuPdUYenTyN_6RvzHKeUHkyOkcnWzXtpA_cWSBXzfWqCtLmneSqp0YFPoVEFSuLRP9VHaMh0VS6Y-TBvMsfKOPRiXSbUE/s1600/DSC05088.jpg"><img alt="" border="0" height="387" id="BLOGGER_PHOTO_ID_5690760608841791490" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcQ8Z7Jll_uzxDrkoOX6HM34ung9MUOPqGpe5wDbWLILFLipGuPdUYenTyN_6RvzHKeUHkyOkcnWzXtpA_cWSBXzfWqCtLmneSqp0YFPoVEFSuLRP9VHaMh0VS6Y-TBvMsfKOPRiXSbUE/s640/DSC05088.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a><br />
<br />
Quinto e ultimo disco<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWM78nv0VveivTV3oG5GpUJQYLjhl8BiVrSZ3_JfYLw6kJrlwt61DtM4yFZ1an5vCS9wy8un7noAxjWUaaXRjC-F-ZHq9yyH7s-sRMxttPRxCpTa3xvsJgDI3eKTG3aPp1HxTu1LEf5Jc/s1600/DSC05091.jpg"><img alt="" border="0" height="467" id="BLOGGER_PHOTO_ID_5690993717516597250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWM78nv0VveivTV3oG5GpUJQYLjhl8BiVrSZ3_JfYLw6kJrlwt61DtM4yFZ1an5vCS9wy8un7noAxjWUaaXRjC-F-ZHq9yyH7s-sRMxttPRxCpTa3xvsJgDI3eKTG3aPp1HxTu1LEf5Jc/s640/DSC05091.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a><br />
<br />
Spalmiamo con robiola e uova di lompo nero<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8v6dHw2P-zEtPdiN3uwQolB9qTjj3X-9CytZFPBG2L_UE86vEJVjjP63D9nAy70rzgdGNzCRwgZAMtyrgKWkv08GkZoN-h3oOzYcnapK6tMWRhrjyX41D72sYcDWAVWjH5JZlbQnuVi0/s1600/DSC05092.jpg"><img alt="" border="0" height="444" id="BLOGGER_PHOTO_ID_5690996009081927378" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8v6dHw2P-zEtPdiN3uwQolB9qTjj3X-9CytZFPBG2L_UE86vEJVjjP63D9nAy70rzgdGNzCRwgZAMtyrgKWkv08GkZoN-h3oOzYcnapK6tMWRhrjyX41D72sYcDWAVWjH5JZlbQnuVi0/s640/DSC05092.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a><br />
<br />
tagliamo in 6 pezzi e...<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2DS_RhAq4CcA3kGHxV-uuhy80ESpKhLNzL6gWrVKgGDZHQgidDe1b4BCYLgovxMZ8pgcK9k_KuLeKuXQYEDRm7gfrcjsOtZ4uGJ2lSTcKEiu41iksPX6pyp990P_MCt2ZW8HoaWIAviU/s1600/DSC05093.jpg"><img alt="" border="0" height="480" id="BLOGGER_PHOTO_ID_5690996949927080994" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2DS_RhAq4CcA3kGHxV-uuhy80ESpKhLNzL6gWrVKgGDZHQgidDe1b4BCYLgovxMZ8pgcK9k_KuLeKuXQYEDRm7gfrcjsOtZ4uGJ2lSTcKEiu41iksPX6pyp990P_MCt2ZW8HoaWIAviU/s640/DSC05093.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a><br />
<br />
il nostro panettone è ricostruito<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNPN1sgeZsprdiX5lUO1-QaUF6jtdlN1bHlnB0Co2ezbKNTA7jUHjy6k3siUi3-Lk-0k6-JBJqv0R7x0Idd-PZjoXplnWgIzw-EKjBYAxG5IeHcWf-B4nQ2ELpY3YNnsaNANfOkCzL4Dg/s1600/DSC05094.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNPN1sgeZsprdiX5lUO1-QaUF6jtdlN1bHlnB0Co2ezbKNTA7jUHjy6k3siUi3-Lk-0k6-JBJqv0R7x0Idd-PZjoXplnWgIzw-EKjBYAxG5IeHcWf-B4nQ2ELpY3YNnsaNANfOkCzL4Dg/s640/DSC05094.jpg" width="640" /></a><br />
<br />
Ora decorazione della calotta<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg__NJNAoPyAgN0UHtRQ-w4NCSRuab5ZNb2k7URq6JIR93hV8sV8y4fHEWTxvWeR6-Yv6uuc6uOh6UsR0y-uvcToQ9dVEF844HQCZMCxmXlaKvrhbxqXrmwDysawij6faiCaYB1ivt99cE/s1600/DSC05096.jpg"><img alt="" border="0" height="544" id="BLOGGER_PHOTO_ID_5690999275193572338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg__NJNAoPyAgN0UHtRQ-w4NCSRuab5ZNb2k7URq6JIR93hV8sV8y4fHEWTxvWeR6-Yv6uuc6uOh6UsR0y-uvcToQ9dVEF844HQCZMCxmXlaKvrhbxqXrmwDysawij6faiCaYB1ivt99cE/s640/DSC05096.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a><br />
<br />
In questo caso rosa verde di insalata e peperoncino rosso, ma anche qui la fantasia non ha limiti<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGo6lj8XXIeexYmwTzTQDUZFu0ryV_J8E8DRZ067y8job4to_Jluw1AMi6t-cFD2lpjSgIg7eDXssee0OMXHAtqOqMLlXqKRT0SS_-IDrHV-YUNLeIBTxVU3pLhUKijWp8SoVx42Ih8x8/s1600/DSC05099.jpg"><img alt="" border="0" height="548" id="BLOGGER_PHOTO_ID_5691000535414689938" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGo6lj8XXIeexYmwTzTQDUZFu0ryV_J8E8DRZ067y8job4to_Jluw1AMi6t-cFD2lpjSgIg7eDXssee0OMXHAtqOqMLlXqKRT0SS_-IDrHV-YUNLeIBTxVU3pLhUKijWp8SoVx42Ih8x8/s640/DSC05099.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a><br />
come non ci sono limiti anche per decorare la base del panettone ... con roselline di salame e perline di melograno<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTSX8yaIUBcYozbHB0ntx_9vpsXs1reaegPFoLRWafUyFpHKQJzU3cU9NWzrksQF367e7PyUl-WuXujDIjTeNtJunVLa-o85qU9pPuUp_PmtGP6qoHXiL9uV74inMaUu0vnrlyp989Klw/s1600/DSC05117.jpg"><img alt="" border="0" height="584" id="BLOGGER_PHOTO_ID_5691245408884994114" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTSX8yaIUBcYozbHB0ntx_9vpsXs1reaegPFoLRWafUyFpHKQJzU3cU9NWzrksQF367e7PyUl-WuXujDIjTeNtJunVLa-o85qU9pPuUp_PmtGP6qoHXiL9uV74inMaUu0vnrlyp989Klw/s640/DSC05117.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a> <br />
<br />
con perle d'uva nera...<br />
che accompagnano le perle bianche della vezzosa anatra nel piatto del buon ricordo <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghgObZi__l4i4VjYeBzb7yYSQGCGoAnMlpH1nViv2JvQ-iyjJVUTq-u6D8g1bF3AgkDe6Wx78GYlw5K_Z28RBSU5uMrSxs1XPsvv_Sq_LRMhHAycxoS07MC39Jmsyz3d2IyDJQbWb0m-Q/s1600/DSC05163.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="828" data-original-width="1007" height="526" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghgObZi__l4i4VjYeBzb7yYSQGCGoAnMlpH1nViv2JvQ-iyjJVUTq-u6D8g1bF3AgkDe6Wx78GYlw5K_Z28RBSU5uMrSxs1XPsvv_Sq_LRMhHAycxoS07MC39Jmsyz3d2IyDJQbWb0m-Q/s640/DSC05163.jpg" width="640" /></a></div>
<br />
oppure collane di stelline in pasta sfoglia farcite con olive e grissini in pasta brisè arrotolati nel sesamo!<br />
<br />
faremo un elenco di farciture che si possono fare e rendere il panettone gastronomico, ogni volta che si prepara, sempre diverso, ma sempre pronto a far felici tutti!!!<br />
<br />
<span style="font-style: italic;">bresaola- robiola -scaglie di grana</span><br />
<span style="font-style: italic;">fettine mozzarella - datterino - origano</span><br />
<span style="font-style: italic;">maionese -prosciutto cotto -capperi- rucola </span><br />
<span style="font-style: italic;">philadelphia con trito di noci</span><br />
<span style="font-style: italic;">mousse di prosciutto </span><br />
<span style="font-style: italic;">mousse di robiola </span><br />
<span style="font-style: italic;">mousse di tonno </span><br />
<span style="font-style: italic;">mousse di mortadella</span> <br />
<span style="font-style: italic;">ricotta e spinaci<br />
<span style="font-style: italic;">formaggio spalmabile con pere e noci</span></span><br />
<span style="font-style: italic;">insalata russa</span><br />
<span style="font-style: italic;">baccalà mantecato-radicchio treviso</span><br />
<span style="font-style: italic;">carciofini-maionese-prosciutto cotto</span><br />
<span style="font-style: italic;">gamberetti in salsa rosa</span><br />
<span style="font-style: italic;">patè di olive</span><br />
<span style="font-style: italic;">peperoni rossi grigliati-philadelphia-tonno</span><br />
<br />
Un bacio dalle apine e cari auguri di buone fesre</div>
apelaboriosahttp://www.blogger.com/profile/02499148758688842266noreply@blogger.com2tag:blogger.com,1999:blog-4615273682193670794.post-82967120688606048572019-12-08T09:00:00.000+01:002019-12-08T09:00:08.400+01:00QUANTI MODI DI FARE E RIFARE (Krydra bondepiker) Strati di mele speziate<div dir="ltr" style="text-align: left;" trbidi="on">
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<b style="mso-bidi-font-weight: normal;"> </b><br />
<b style="mso-bidi-font-weight: normal;"> Ciao a tutti e buona domenica! </b><br />
<br />
<b style="mso-bidi-font-weight: normal;"> Oggi abbiamo il nostro appuntamento preferito ...</b><br />
<br />
<b style="mso-bidi-font-weight: normal;"> </b> 💓💓💓💓💓💓💓💓💓💓💓<br />
<b style="mso-bidi-font-weight: normal;"> seconda domenica del mese alle ore 9</b><b style="mso-bidi-font-weight: normal;"> </b><br />
<b style="mso-bidi-font-weight: normal;"> con le cuochine dei <a href="http://quantimodidifareerifare.blogspot.com/p/comunicazioni.html">Quanti modi di fare e rifare</a></b><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
La nostra <a href="http://quantimodidifareerifare.blogspot.no/p/chi-siamo.html">Cuochina</a> ha preparato per il 2019 uno splendido menu' con ricette </div>
"<b>made in Japan (Giappone)</b>" e "<b>made in Norway (Norvegia)"</b><br />
<div style="text-align: center;">
</div>
<span class="mw-headline" id="Note" span="">💙💜💚💛💔💙💜💚💛💗</span><br />
<span class="mw-headline" id="Note" span=""> </span> <b>menù del 2019</b>. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh245A5CJvcd1wnKuMRsGxIfo4Mzhy01cPpjQh-DPeHzHCBvozdy416r6P93C5IB7MPjEqzqDQPSacEftiFO3oy8e0csUXrL-HhmbwySe0LFbtPR-rL4wh7LvMY724CbrQh7FJ3Z7537us/s1600/collage2019++400x400.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="400" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh245A5CJvcd1wnKuMRsGxIfo4Mzhy01cPpjQh-DPeHzHCBvozdy416r6P93C5IB7MPjEqzqDQPSacEftiFO3oy8e0csUXrL-HhmbwySe0LFbtPR-rL4wh7LvMY724CbrQh7FJ3Z7537us/s400/collage2019++400x400.png" width="400" /></a></div>
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Oggi si va in <b>NORVEGIA per l'ultima ricetta menu' 2019</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6MYnsU-3G8ltQgnEqwMaM4OSlCEphGL9paMiXSfQQTLQOAYl5dB6MgLbRsXwSdLs9LCHLaHG2tJ7pp0RH6eTgow-MIXomxsHUa601KYbZOuIaEMuW9FNXZ8P8V-9QxgmmQL1DTF5Ktfo/s1600/12.bicchierini+%2528Krydra%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="375" data-original-width="500" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6MYnsU-3G8ltQgnEqwMaM4OSlCEphGL9paMiXSfQQTLQOAYl5dB6MgLbRsXwSdLs9LCHLaHG2tJ7pp0RH6eTgow-MIXomxsHUa601KYbZOuIaEMuW9FNXZ8P8V-9QxgmmQL1DTF5Ktfo/s400/12.bicchierini+%2528Krydra%2529.JPG" width="400" /></a></div>
<br />
<b>(Krydra bondepiker) Strati di mele speziate</b>
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<div class="separator" style="clear: both; text-align: center;">
(<a href="http://quantimodidifareerifare.blogspot.com/2017/12/ricette-dal-mondo-strati-di-mele.html">Ricetta norvegese pubblicata il 03-12-2017</a>)</div>
<br />
SQUISITO!!!<br />
Lo si puo' chiamare anche così: <b>Krydra bondepiker Squisito</b><br />
Al nostro alveare è piaciuto moltissimo.<br />
Prima di fare un copia incolla della ricetta originale, mettendo in rosa le nostre due piccole variazioni,<br />
ed essendo quello di oggi l'ultimo appuntamento con le cuochine dei Quanti modi di fare e rifare, vogliamo ringraziare tutte le cuochine che hanno fatto e rifatto tante ricette con noi dal 2011 al 2019<br />
GRAZIE! GRAZIE!<br />
Ci siamo divertite tanto, imparato molto E PREPARATO RICETTE CHE DA SOLE non avremmo mai provato.<br />
<br />
Allo splendido trio ACO Cuochina, Anna e Ornella<br />
<b style="mso-bidi-font-weight: normal;"><a href="http://quantimodidifareerifare.blogspot.com/p/comunicazioni.html">Quanti modi di fare e rifare</a></b> <br />
<br />
<div class="default-style">
un grazie infinito per il garbo che avete avuto,in tutti questi anni, nella gestione dei quanti modi di fare,</div>
<div class="default-style">
un grazie infinito per le ricette che ci
avete proposto...tante ...sempre con un valore aggiunto..(tradizione,
ricorrenze, curiosita' eccc.)</div>
<div class="default-style">
un grazie infinito per tutto il lavoro che
c'è stato nella gestione ogni mese prima della pubblicazione della
ricetta, dei commenti-accoglienza ad ognuna delle cuochine e...della
preparazione dei PDF annuali ne vogliamo parlare?</div>
<div class="default-style">
un grazie infinito per tutto ......siamo state bene, in tutti questi anni, nella vostra grande cucina allargata.</div>
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Ricetta di oggi? SEMPLICEMENTE DA FARE E RIFARE!!!! buonissima<br />
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<b>Ingredienti per 4 persone</b><br />
• 3 mele <br />
• 6 cucchiai di zucchero<br />
• ½ dl di acqua<br />
• 2 cucchiai di burro<br />
• 6 cucchiai di pane grattugiato<br />
• 1 cucchiaino da the di cannella in polvere</div>
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• 3 dl di panna fresca <span style="color: magenta;">1 VASETTO DI YOGURT NATURALE</span><br />
<span style="color: magenta;">ANICE STELLATO PER DECORARE </span><br />
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1. Sbucciare le mele, tagliarle a dadini, scartando il torsolo<br />
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2. Metterli in una casseruola con 4 cucchiai di zucchero e tutta
l'acqua. Cuocere le mele fintanto che diventano tenere e cremose.
Lasciare raffreddare.• 3 dl di panna fresca <span style="color: magenta;">e lo yogurt</span> </div>
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3. In una padella, far sciogliere il burro insieme allo zucchero
rimasto. Aggiungere il pane grattugiato e lasciare soffriggere bene.
Condire con la cannella, <span style="color: magenta;">e anice stellato. </span>Far raffreddare.<br />
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4. Montare la panna e lo <span style="color: magenta;">yogurt </span>soffice <br />
5. In un bicchiere o una coppetta, alternare strati di panna<span style="color: magenta;">-yogurt</span>, mele cotte e pane grattugiato. Servire subito.<br />
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<span style="color: magenta;"> SEMPLICEMENTE UNA DELIZIA</span> <br />
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<span style="color: magenta;">SI SENTE IL PROFUMO VERO?</span></div>
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Un saluto grande da tutto il nostro alveare...ci siamo dimenticate le finestre aperte e oggi tira vento.....la nostra cucina è a piano terra. <br />
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e tanti auguri di Buon Natale dalle borsette cucite da apecucirina<br />
Un bacio dalle 4 apine<br />
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apelaboriosahttp://www.blogger.com/profile/02499148758688842266noreply@blogger.com11tag:blogger.com,1999:blog-4615273682193670794.post-48456549103979730352019-11-10T09:00:00.000+01:002019-11-10T09:00:05.413+01:00QUANTI MODI DI FARE E RIFARE ( Buta no bara niku teri-yaki ) Pancetta di maiale teriyaki<div dir="ltr" style="text-align: left;" trbidi="on">
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<b style="mso-bidi-font-weight: normal;"> </b><br />
<b style="mso-bidi-font-weight: normal;"> Ciao a tutti e buona domenica! </b><br />
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<b style="mso-bidi-font-weight: normal;"> Oggi abbiamo il nostro appuntamento preferito ...</b><br />
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<b style="mso-bidi-font-weight: normal;"> </b> 💓💓💓💓💓💓💓💓💓💓💓<br />
<b style="mso-bidi-font-weight: normal;"> seconda domenica del mese alle ore 9</b><b style="mso-bidi-font-weight: normal;"> </b><br />
<b style="mso-bidi-font-weight: normal;"> con le cuochine dei <a href="http://quantimodidifareerifare.blogspot.com/p/comunicazioni.html">Quanti modi di fare e rifare</a></b><br />
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La nostra <a href="http://quantimodidifareerifare.blogspot.no/p/chi-siamo.html">Cuochina</a> ha preparato per il 2019 uno splendido menu' con ricette </div>
"<b>made in Japan (Giappone)</b>" e "<b>made in Norway (Norvegia)"</b><br />
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Avremo sempre la valigia pronta e un mese andremo in Giappone e il mese successivo andremo in Norvegia e così via...<b> non vediamo l'ora!!</b><br />
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<span class="mw-headline" id="Note" span="">💙💜💚💛💔💙💜💚💛💗</span><br />
<span class="mw-headline" id="Note" span=""> </span> <b>menù del 2019</b>. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh245A5CJvcd1wnKuMRsGxIfo4Mzhy01cPpjQh-DPeHzHCBvozdy416r6P93C5IB7MPjEqzqDQPSacEftiFO3oy8e0csUXrL-HhmbwySe0LFbtPR-rL4wh7LvMY724CbrQh7FJ3Z7537us/s1600/collage2019++400x400.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="400" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh245A5CJvcd1wnKuMRsGxIfo4Mzhy01cPpjQh-DPeHzHCBvozdy416r6P93C5IB7MPjEqzqDQPSacEftiFO3oy8e0csUXrL-HhmbwySe0LFbtPR-rL4wh7LvMY724CbrQh7FJ3Z7537us/s400/collage2019++400x400.png" width="400" /></a></div>
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Oggi si va in <b>Giappone!!!</b><br />
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<b>(Buta no bara niku teri-yaki ) Pancetta di maiale teriyaki</b></div>
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(<a href="https://quantimodidifareerifare.blogspot.com/2017/11/ricette-dal-mondo-pancetta-di-maiale.html">Ricetta giapponese pubblicata il 19-11-2017</a>)</div>
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Da non credere ....siamo arrivati all'ultima ricetta giapponese del menu' dei "quanti" 2019..l'ultima, il mese di dicembre, sarà norvegese e poi avremo completato il menu'!<br />
Abbiamo preso l'aereo tutti i mesi, abbiamo imparato ricette diverse, ingredienti diversi ma soprattutto ci siamo molto divertite.<br />
La nostra dispensa ospita prodotti che continueremo ad usare.. e che non avevamo mai usato prima e...per questo ringrazia il menu' 2019.<br />
Questa ricetta è piaciuta molto al nostro alveare...pollice alzato MI PIACE!!<br />
Abbiamo rifatto pari pari i passaggi della cuochina, variando solo il contorno...cavolo cappuccio rosso.<br />
Riportiamo in rosa i sugggerimenti della cuochina e per chi vuole seguire l'originale<br />
(<a href="https://quantimodidifareerifare.blogspot.com/2017/11/ricette-dal-mondo-pancetta-di-maiale.html">Ricetta giapponese pubblicata il 19-11-2017</a>)<br />
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<span style="color: magenta;"><b>Per 2 persone</b></span> <br />
<span style="color: magenta;">300 g di pancetta di maiale in blocco </span><br />
<span style="color: magenta;">2 cucchiai (15 g) di sake da cucina </span><br />
<span style="color: magenta;">1 cucchiaio (8 g) di zucchero </span><br />
<span style="color: magenta;">1 cucchiaio (10 g) di salsa di soia </span><br />
<span style="color: magenta;">1 cucchiaino (5 g) di salsa oyster (<a href="http://www.wikihow.it/Preparare-la-Salsa-di-Ostriche">per la ricetta della salsa oyster</a>) <span style="mso-spacerun: yes;"> </span></span>
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<span style="color: magenta;">1 cucchiaino (2 o 3 g) di aglio grattugiato </span><br />
<span style="color: magenta;">Sale e pepe </span><br />
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<span style="color: magenta;"><b>Preparazione </b></span></div>
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<span style="color: magenta;">1. Tagliare il blocco di pancetta a fette da 1,5 cm circa</span></div>
<span style="color: magenta;">2. Far riscaldare una padella, senza olio, ed inserire dentro le fette di maiale, far rosolare a fuoco medio </span><br />
<span style="color: magenta;">3. Quando è ben rosolato da un lato, salare e pepare leggermente,
capovolgere le fette, mettere il coperchio e lasciar cuocere a fuoco
moderato per 3 minuti </span><br />
<span style="color: magenta;">4. Quando è dorato da tutti e due i lati, con della carta da cucina, eliminare completamente il grasso liquefatto</span><br />
<span style="color: magenta;"></span><br />
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<span style="color: magenta;"><br /></span>
<span style="color: magenta;">5. Unire nella padella sake, salsa di soia, salsa oyster, zucchero e
aglio grattugiato; mettere il coperchio e far addensare e amalgamare la
salsina con la carne</span><br />
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<span style="color: magenta;">Servire con del cavolo tagliato molto sottile con una mandolina
affettaverdure e del riso bianco.Per la cottura del riso alla giapponese
(<a href="https://quantimodidifareerifare.blogspot.com/p/come-cuocere-il-riso-alla-giapponese.html">vedere qui</a>)</span><br />
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Noi l'abbiamo servito con fettuccine molto sottili di cavolo cappuccio rosso e con la nostra salsina sempre di cavolo che facciamo così:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVW3EfqUKFea7eYr_6Zn7a4cSTBLBygzcYkwUd7t2HxaD2Q0GJNl-iIaKniQluufrbThfd14DsMwJM3CmpJ8SmCmpHhriS2wqB_0DIkkhY2b1_j-FHWbnk4S_jKa_ldSRoKV-zOo1EpC4/s1600/DSC00720.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVW3EfqUKFea7eYr_6Zn7a4cSTBLBygzcYkwUd7t2HxaD2Q0GJNl-iIaKniQluufrbThfd14DsMwJM3CmpJ8SmCmpHhriS2wqB_0DIkkhY2b1_j-FHWbnk4S_jKa_ldSRoKV-zOo1EpC4/s640/DSC00720.jpg" width="640" /></a></div>
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Togliamo la parte dura centrale e facciamo dei pezzettoni che mettiamo direttamente nel mixer con l'aceto e facciamo frullare.<br />
Si deve ottenere un trito grumoloso e se c'è abbondanza di aceto va benissimo!!<br />
Si mette il tutto in una ciotola, si copre con pellicola e si lascia macerare minimo 6/7 ore <br />
Di solito noi lo prepariamo nel tardo pomeriggio e lo usiamo la mattina seguente.<br />
<br />
Prendiamo uno scolapasta buchi piccoli e scoliamo. Dobbiamo premere per
BENE in modo da togliere tutto l'aceto. (con le mani, con un cucchiaio,
come volete!)<br />
Il trito del cavolo deve essere il più asciutto possibile.<br />
La salsa è quasi pronta: mettere in una ciotola e aggiungere a piacere la maionese e lo yogurt bianco naturale che la sgrassa.<br />
Niente sale.. olio.. è una salsa che nasce per la Fondue Bourguignonne,
ma a casa nostra fa un po' di tutto!!! Si conserva in frigorifero,
coperta con pellicola, per alcuni giorni.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf4S57znjjvV-6STJ3pWXm4kMIa_ICJ0W4NyNoCt6ghR0c1HoLXPISUgKN5OccsRf9ujw8yYLgpQP3aWVa5l0sYUTlBBBLLJtfqKJ5DrUkf9A90E3mGTjEfSDkxcYlGuef3g06EAAXZws/s1600/DSC00721.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf4S57znjjvV-6STJ3pWXm4kMIa_ICJ0W4NyNoCt6ghR0c1HoLXPISUgKN5OccsRf9ujw8yYLgpQP3aWVa5l0sYUTlBBBLLJtfqKJ5DrUkf9A90E3mGTjEfSDkxcYlGuef3g06EAAXZws/s640/DSC00721.jpg" width="640" /></a></div>
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<b><b><b><b><b><b><b>Il nostro grazie grande..SEMPRE..<br />
a <b><span style="color: black;"><a href="http://ilgiardinodeisaporiedeicolori.blogspot.it/">Cuochina</a>, <a href="http://www.blogger.com/">Anna,</a> <a href="http://ilgiardinodeisaporiedeicolori.blogspot.gr/">Ornella</a></span></b> dei <a href="http://quantimodidifareerifare.blogspot.com/p/comunicazioni.html">Quanti modi di fare e rifare</a>, per il loro costante impegno,<br />
un saluto a tutte le cuochine che "RIFANNO" con noi .....<br />
troppo bello questo menù e gran bella idea di farci prendere un aereo ogni mese!!!</b></b></b></b></b></b></b> </div>
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Infatti il mese prossimo in Norvegia e rifaremo l'ultima ricetta del menu' 2019 <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6MYnsU-3G8ltQgnEqwMaM4OSlCEphGL9paMiXSfQQTLQOAYl5dB6MgLbRsXwSdLs9LCHLaHG2tJ7pp0RH6eTgow-MIXomxsHUa601KYbZOuIaEMuW9FNXZ8P8V-9QxgmmQL1DTF5Ktfo/s1600/12.bicchierini+%2528Krydra%2529.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="375" data-original-width="500" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6MYnsU-3G8ltQgnEqwMaM4OSlCEphGL9paMiXSfQQTLQOAYl5dB6MgLbRsXwSdLs9LCHLaHG2tJ7pp0RH6eTgow-MIXomxsHUa601KYbZOuIaEMuW9FNXZ8P8V-9QxgmmQL1DTF5Ktfo/s400/12.bicchierini+%2528Krydra%2529.JPG" width="400" /></a></div>
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08 dicembre 2019 <b>(Krydra bondepiker) Strati di mele speziate</b></div>
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(<a href="http://quantimodidifareerifare.blogspot.com/2017/12/ricette-dal-mondo-strati-di-mele.html">Ricetta norvegese pubblicata il 03-12-2017</a>)</div>
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Un bacio dalle 4 apine </div>
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apelaboriosahttp://www.blogger.com/profile/02499148758688842266noreply@blogger.com2tag:blogger.com,1999:blog-4615273682193670794.post-40391211307960219972019-11-01T13:30:00.000+01:002019-11-01T13:30:13.762+01:001° novembre OGNISSANTI 2 novembre COMMEMORAZIONE DEFUNTI <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpb-Nj9vvrfStCuaOSe0-DrtRAp9RoBJbk58sFarj1yZxmAr1tPdXJ6aPpigO4OQ9P5a1cyheI9MUbeJ86N_3TxADn3YuCcHVzUwX0tPvV3ULbBNDsUGfJlqLJHKncb5Yj62Zzsz8NJkc/s1600/DSC00694.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1545" data-original-width="1600" height="618" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpb-Nj9vvrfStCuaOSe0-DrtRAp9RoBJbk58sFarj1yZxmAr1tPdXJ6aPpigO4OQ9P5a1cyheI9MUbeJ86N_3TxADn3YuCcHVzUwX0tPvV3ULbBNDsUGfJlqLJHKncb5Yj62Zzsz8NJkc/s640/DSC00694.JPG" width="640" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbMDOGwcpi9c_POw7TMIhMkUrudhx8OwID4MyUZpQ0GJxsAp0cjllkBCcQcYkB-8J2jgqQw2p0CvFervLycGiG1zghyphenhyphenuP1LYVdaJODpY1qxjhna67VJUGNqbaq11F5hwvTP3K207ILTpg/s1600/DSC00693.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbMDOGwcpi9c_POw7TMIhMkUrudhx8OwID4MyUZpQ0GJxsAp0cjllkBCcQcYkB-8J2jgqQw2p0CvFervLycGiG1zghyphenhyphenuP1LYVdaJODpY1qxjhna67VJUGNqbaq11F5hwvTP3K207ILTpg/s640/DSC00693.JPG" width="640" /></a></div>
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<h1>
un pensiero,</h1>
<h1>
un ricordo,</h1>
<h1>
una preghiera,</h1>
<h1>
una carezza,</h1>
<h1>
tanta mancanza </h1>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzaWiFKWvlc_D9N8FQ3HqcuV-GH4Jcyfrsv61i-gHJ8ZwNd6NTDx8hz7XhwnncDJ_75NbOYj7ZgjFqWX5Y7xNLD8R8X5f1MmZoRcfA_KAMqXh2SRtfwx_ia7f1djWAQUB964XxHEtLzlI/s1600/DSC00703.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1099" data-original-width="1600" height="438" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzaWiFKWvlc_D9N8FQ3HqcuV-GH4Jcyfrsv61i-gHJ8ZwNd6NTDx8hz7XhwnncDJ_75NbOYj7ZgjFqWX5Y7xNLD8R8X5f1MmZoRcfA_KAMqXh2SRtfwx_ia7f1djWAQUB964XxHEtLzlI/s640/DSC00703.JPG" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwSNmaxfbOL02nq6DcbjDAUkkQwN-H-MIC917xCbYPEwFINJJlLRk-uHZHBczp4Rw_h96osIBmy-W-h-221q-6GE2FWACjcfHqbFLvGg3oe9Sbk5QkUiWPc79cR2xp9aLuZFG1lwxGE74/s1600/DSC00704.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwSNmaxfbOL02nq6DcbjDAUkkQwN-H-MIC917xCbYPEwFINJJlLRk-uHZHBczp4Rw_h96osIBmy-W-h-221q-6GE2FWACjcfHqbFLvGg3oe9Sbk5QkUiWPc79cR2xp9aLuZFG1lwxGE74/s640/DSC00704.JPG" width="640" /></a></div>
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<h1>
la mancanza è la piu' forte presenza che si </h1>
<h1>
possa sentire</h1>
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</h1>
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apelaboriosahttp://www.blogger.com/profile/02499148758688842266noreply@blogger.com0tag:blogger.com,1999:blog-4615273682193670794.post-72233056624517559142019-10-13T09:00:00.000+02:002019-10-13T09:00:13.959+02:00QUANTI MODI DI FARE E RIFARE (Torsk med spekeskinke) Merluzzo con prosciutto crudo <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH83YnnAf0rwdmfYIXhlFbQoZcBVbuspyOrTE6QLADjwAq14MCRvcqHP7gkEWu1BZcaTYjZCCzTwbK3Btk89TBO0xjrt0nS9iEehOqm-VEFoZm4YSoYSvm74ThZsZ0-xhyphenhyphennbsnoYjHLlS2/s1600/definitivo.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH83YnnAf0rwdmfYIXhlFbQoZcBVbuspyOrTE6QLADjwAq14MCRvcqHP7gkEWu1BZcaTYjZCCzTwbK3Btk89TBO0xjrt0nS9iEehOqm-VEFoZm4YSoYSvm74ThZsZ0-xhyphenhyphennbsnoYjHLlS2/s200/definitivo.jpg" width="135" /></a><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH83YnnAf0rwdmfYIXhlFbQoZcBVbuspyOrTE6QLADjwAq14MCRvcqHP7gkEWu1BZcaTYjZCCzTwbK3Btk89TBO0xjrt0nS9iEehOqm-VEFoZm4YSoYSvm74ThZsZ0-xhyphenhyphennbsnoYjHLlS2/s200/definitivo.jpg" width="135" /><b style="mso-bidi-font-weight: normal;"> </b><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH83YnnAf0rwdmfYIXhlFbQoZcBVbuspyOrTE6QLADjwAq14MCRvcqHP7gkEWu1BZcaTYjZCCzTwbK3Btk89TBO0xjrt0nS9iEehOqm-VEFoZm4YSoYSvm74ThZsZ0-xhyphenhyphennbsnoYjHLlS2/s200/definitivo.jpg" width="135" /><br />
<b style="mso-bidi-font-weight: normal;"> </b><br />
<b style="mso-bidi-font-weight: normal;"> Ciao a tutti e buona domenica! </b><br />
<br />
<b style="mso-bidi-font-weight: normal;"> Oggi abbiamo il nostro appuntamento preferito ...</b><br />
<br />
<b style="mso-bidi-font-weight: normal;"> </b> 💓💓💓💓💓💓💓💓💓💓💓<br />
<b style="mso-bidi-font-weight: normal;"> seconda domenica del mese alle ore 9</b><b style="mso-bidi-font-weight: normal;"> </b><br />
<b style="mso-bidi-font-weight: normal;"> con le cuochine dei <a href="http://quantimodidifareerifare.blogspot.com/p/comunicazioni.html">Quanti modi di fare e rifare</a></b><br />
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La nostra <a href="http://quantimodidifareerifare.blogspot.no/p/chi-siamo.html">Cuochina</a> ha preparato per il 2019 uno splendido menu' con ricette </div>
"<b>made in Japan (Giappone)</b>" e "<b>made in Norway (Norvegia)"</b><br />
<br />
Avremo sempre la valigia pronta e un mese andremo in Giappone e il mese successivo andremo in Norvegia e così via...<b> non vediamo l'ora!!</b><br />
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<span class="mw-headline" id="Note" span="">💙💜💚💛💔💙💜💚💛💗</span><br />
<span class="mw-headline" id="Note" span=""> </span> <b>menù del 2019</b>. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh245A5CJvcd1wnKuMRsGxIfo4Mzhy01cPpjQh-DPeHzHCBvozdy416r6P93C5IB7MPjEqzqDQPSacEftiFO3oy8e0csUXrL-HhmbwySe0LFbtPR-rL4wh7LvMY724CbrQh7FJ3Z7537us/s1600/collage2019++400x400.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="400" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh245A5CJvcd1wnKuMRsGxIfo4Mzhy01cPpjQh-DPeHzHCBvozdy416r6P93C5IB7MPjEqzqDQPSacEftiFO3oy8e0csUXrL-HhmbwySe0LFbtPR-rL4wh7LvMY724CbrQh7FJ3Z7537us/s400/collage2019++400x400.png" width="400" /></a></div>
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Oggi si va in <b> "<b>made in </b></b><b><b>Norway (Norvegia)</b>".... </b><br />
<b> </b>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZwc4cWeQ9B77_4q0zYyQFV3VoAbmwZkbha6bliRYDBDgdk9WtYtVhlI_RCnu7hwDmROqJnRFYSdpunSoA58AP0lO6NXZ18ys9LliaW5__hphYNxxaUJjT8lXojqVOElBPbMUmRcWAYcs/s1600/09.merluzzo.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="375" data-original-width="500" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZwc4cWeQ9B77_4q0zYyQFV3VoAbmwZkbha6bliRYDBDgdk9WtYtVhlI_RCnu7hwDmROqJnRFYSdpunSoA58AP0lO6NXZ18ys9LliaW5__hphYNxxaUJjT8lXojqVOElBPbMUmRcWAYcs/s400/09.merluzzo.JPG" width="400" /></a></div>
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(<b>Torsk med spekeskinke) Merluzzo con prosciutto crudo</b> </div>
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(<a href="https://quantimodidifareerifare.blogspot.com/2018/09/ricette-dal-mondo-merluzzo-con.html">Ricetta norvegese pubblicata il 30-09-2018</a>)</div>
</div>
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Avete ricevuto cuochine tutti i baci che il nostro TORSK vi manda?<br />
Ci siamo troppo divertite nel rifare questa ricetta che è prima di tutto meravigliosamente buona e poi l'occasione di fare un "visual food" era troppo ghiotta.<br />
Inizialmente avevamo pensato ad un paesaggio ...gli ingredienti erano perfetti...abbiamo provato...carino...ma l'idea di un verde cappelluto ragazzo con tanto di "pizzetto", con occhi furbetti, nasino sottile, sorriso appena accennato che manda baci ...ha fatto troppo ridere il nostro alveare.<br />
Qualcuno faceva notare che i pomellini volevano un po' rossi....ma il nostro ragazzo era così convinto e per niente emozionato ....e poi...noi avevamo una salsina con foglie di menta!!! <br />
<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHmHpuv9c2atS5use6iWnU3_trnlHnBQzhYgGxwkB5Jt01nfpagXzIYussuXfKriFPxdrbwVWuSi5e1H8zYZ0evd9FkDEbNS70PXJ_z0lu45ZQ7NyMS4SOg-9HrcPI534SRu0V_1n0pcA/s1600/DSC00641.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHmHpuv9c2atS5use6iWnU3_trnlHnBQzhYgGxwkB5Jt01nfpagXzIYussuXfKriFPxdrbwVWuSi5e1H8zYZ0evd9FkDEbNS70PXJ_z0lu45ZQ7NyMS4SOg-9HrcPI534SRu0V_1n0pcA/s640/DSC00641.JPG" width="640" /></a><br />
<br />
Eh! ..si..abbiamo rifatto la ricetta di oggi praticamente pari pari
con la variante della salsina preparata con yogurt magro e menta bella e
fresca del nostro vaso.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOsOZ5KM6OHp9WeHubDQ1XPViDXyogWjW8NgAx8Ak5taVveg5IotE2l9S7EfjAnA2UHqhO77vdGqtmEliRNKoKufNZgFIQZEFZ0ECBEKS-acxtGTzjIqx7rbvMdhniYsqJFcUQ2dU-eYw/s1600/DSC00642.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOsOZ5KM6OHp9WeHubDQ1XPViDXyogWjW8NgAx8Ak5taVveg5IotE2l9S7EfjAnA2UHqhO77vdGqtmEliRNKoKufNZgFIQZEFZ0ECBEKS-acxtGTzjIqx7rbvMdhniYsqJFcUQ2dU-eYw/s640/DSC00642.JPG" width="640" /></a><br />
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La cuochina dice: (le sue parole in rosa)<br />
<i><b><span style="color: magenta;">Merluzzo al forno condito con pepe e avvolto in un buon
prosciutto crudo, è un piatto adatto a qualsiasi giorno. Portato a
tavola diventa subito festa. I pomodori ed il pesce cotti al
forno, conditi con una deliziosa salsa verde alla rucola e presentati
con patate e broccoli bolliti. Ricetta semplice, sana e molto buona! E'
ottima anche accompagnata con del riso bollito.</span></b></i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-UCuure-fEXJ18msJpy2L3NekmYdEeVwONEKdSnQzwgZo7pphDhvEiEovjwY7xeUFnEEMZw2RLaoV2U65F-AlREyAGk3ilQ0WH4Ohk-cKqb2OYT0-NlxODmDplo-LQ10pNnoo2yvTEEE/s1600/DSC00643.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-UCuure-fEXJ18msJpy2L3NekmYdEeVwONEKdSnQzwgZo7pphDhvEiEovjwY7xeUFnEEMZw2RLaoV2U65F-AlREyAGk3ilQ0WH4Ohk-cKqb2OYT0-NlxODmDplo-LQ10pNnoo2yvTEEE/s640/DSC00643.JPG" width="640" /></a><br />
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Pronte per il racconto del come abbiamo preparato il nostro <b>Torsk med spekeskinke?</b><br />
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<div style="text-align: justify;">
Ingredienti per 4 persone<br />
800 g di merluzzo senza pelle e lische (confezione surgelata)<br />
½ cucchiaino di pepe macinato grosso<br />
4 fette di prosciutto crudo<br />
1 confezione di pomodorini ciliegino<br />
2 cucchiai di olio<br />
2 vasetti yogurt magro <br />
una bella manciata abbondante menta<br />
1 broccolo verde<br />
3 patate <br />
sale</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg59n4xIYzzDT2XRcTR8NQp15tTdnOtBhV7O_dpM5H0Pp14OBbm9xvyXdJGrIY7ER4fepVFWLspb7bultpZOTfa3XnEitwy57g_53zb9Odehrfu_l7h9uEUnbqACfpHTX_85usWXJJNWb8/s1600/DSC00655.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg59n4xIYzzDT2XRcTR8NQp15tTdnOtBhV7O_dpM5H0Pp14OBbm9xvyXdJGrIY7ER4fepVFWLspb7bultpZOTfa3XnEitwy57g_53zb9Odehrfu_l7h9uEUnbqACfpHTX_85usWXJJNWb8/s640/DSC00655.JPG" width="480" /></a></div>
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<span style="color: magenta;">1. Accendere il forno a 200 °C. </span><br />
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<span style="color: magenta;">2. Asciugare il merluzzo con carta da cucina, tagliarlo in porzioni e
cospargerlo di pepe macinato grossolanamente. Non occorre sale perché il
prosciutto crudo, essendo molto saporito, conferirà la giusta salatura.</span><br />
<span style="color: magenta;">3. Avvolgere il pesce con la fetta di prosciutto e, disporlo
possibilmente con la parte che si congiunge sotto, in una teglia
ricoperta di carta forno. </span></div>
<div style="text-align: justify;">
<span style="color: magenta;">4. Sistemare i pomodorini vicino al merluzzo, irrorare con l'olio. </span></div>
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<span style="color: magenta;">5. Mettere in forno è cuocere per 10 minuti o finché toccando il merluzzo con una forchetta non si sfaldi.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKL3fRHJVKmN-y4lgAle8MXGdNwT2T-JvvAtyg0Htx1tcZcdQLi4AVE0AaDhJdY5bo1BJ45eId1sZNioBmPWlboYcXkau0U7aXimbkk21o4yANbJ1ygN7aPFfvtCbTsybO1k4BFGEZhRQ/s1600/DSC00654.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKL3fRHJVKmN-y4lgAle8MXGdNwT2T-JvvAtyg0Htx1tcZcdQLi4AVE0AaDhJdY5bo1BJ45eId1sZNioBmPWlboYcXkau0U7aXimbkk21o4yANbJ1ygN7aPFfvtCbTsybO1k4BFGEZhRQ/s640/DSC00654.JPG" width="480" /></a></div>
<br />6.Aggiungere le foglioline di menta allo yogurt magro . Frullare con il mixer ad immersione, insaporire con sale e pepe e un pochino di olio evo.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhABMGyCV3NwwKe2BcmxyFsdJNxjhQRtEkokED81SB0QAyMf1_2VT6MBk7_gJTumKBNtCZKb87mmwV3pKBlqrPsVDurVWeEW74jzr2ctgJnSXzjEdvxPhR8D60Y0SLeyfNvkRNEnPMtZIQ/s1600/DSC00653.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhABMGyCV3NwwKe2BcmxyFsdJNxjhQRtEkokED81SB0QAyMf1_2VT6MBk7_gJTumKBNtCZKb87mmwV3pKBlqrPsVDurVWeEW74jzr2ctgJnSXzjEdvxPhR8D60Y0SLeyfNvkRNEnPMtZIQ/s640/DSC00653.JPG" width="480" /></a></div>
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<span style="color: magenta;">7. Mondare e lavare il broccolo, mantenendo parte del gambo, tagliare in
quattro parti e far bollire in acqua per circa 5 minuti.</span><br />
<span style="color: magenta;">8. Servire il tutto ben caldo insieme alla salsa</span>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1ei34IHkg0q05XNyEbHnErPLvyjYt1UiEMuU-5EQ1vTPupvS0ZFWaKU-Lfl8_kmNocEaXVKB7G-iQS4SpjCKFQvwP7Ifn5yHXsgKRL-kK7fry48LmmFPXa4PdFVaSLR-6ssnP_SI-HHI/s1600/DSC00652.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1ei34IHkg0q05XNyEbHnErPLvyjYt1UiEMuU-5EQ1vTPupvS0ZFWaKU-Lfl8_kmNocEaXVKB7G-iQS4SpjCKFQvwP7Ifn5yHXsgKRL-kK7fry48LmmFPXa4PdFVaSLR-6ssnP_SI-HHI/s640/DSC00652.JPG" width="480" /></a></div>
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Abbiamo lessato a parte alcune patate e abbiamo preparato il nostro piatto...che dire il nostro alveare lo ha promosso a pieni voti!! <br />
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<b><b><b><b><b><b><b>Il nostro grazie grande..SEMPRE..<br />
a <b><span style="color: black;"><a href="http://ilgiardinodeisaporiedeicolori.blogspot.it/">Cuochina</a>, <a href="http://www.blogger.com/">Anna,</a> <a href="http://ilgiardinodeisaporiedeicolori.blogspot.gr/">Ornella</a></span></b> dei <a href="http://quantimodidifareerifare.blogspot.com/p/comunicazioni.html">Quanti modi di fare e rifare</a>, per il loro costante impegno,<br />
un saluto a tutte le cuochine che "RIFANNO" con noi .....<br />
troppo bello questo menù e gran bella idea di farci prendere un aereo ogni mese!!!</b></b></b></b></b></b></b> </div>
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Infatti il mese prossimo voleremo in...GIAPPONE
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoP3uPnC5upYePyAltzj8f0lumW9yKkLDtj57qy7G__ou8-WuXDsCNn_gFbuUZheWll8MFNzVNryrpQFkRpwuc192AjP8VZFfkFebyIh7i4P-nkhxgXSjXWFACogC0SJbjX5iSdDMJa7g/s1600/11.maiale+%2528teriyaki%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="375" data-original-width="500" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoP3uPnC5upYePyAltzj8f0lumW9yKkLDtj57qy7G__ou8-WuXDsCNn_gFbuUZheWll8MFNzVNryrpQFkRpwuc192AjP8VZFfkFebyIh7i4P-nkhxgXSjXWFACogC0SJbjX5iSdDMJa7g/s400/11.maiale+%2528teriyaki%2529.jpg" width="400" /></a></div>
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10 novembre 2019 <b>(Buta no bara niku teri-yaki ) Pancetta di maiale teriyaki</b></div>
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(<a href="https://quantimodidifareerifare.blogspot.com/2017/11/ricette-dal-mondo-pancetta-di-maiale.html">Ricetta giapponese pubblicata il 19-11-2017</a>)</div>
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Un bacio dalle 4 apine</div>
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apelaboriosahttp://www.blogger.com/profile/02499148758688842266noreply@blogger.com4tag:blogger.com,1999:blog-4615273682193670794.post-12732541588991609002019-10-09T14:56:00.001+02:002019-10-09T15:01:32.533+02:00CANOVACCI DA CUCINA CHE SI FANNO BELLI PER UN OTTIMO MOTIVO <div dir="ltr" style="text-align: left;" trbidi="on">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpubqJmJ_yjiF5ruCfvyndWXb-RLPNcG_W5gmZ8OxVG28MsDaAfu6fQkSY12y0ryJNc3Xh-LN9gLQ3HUb9pSjZWHd0YNrBI4ffYMi9tobWGKW-Rvgl_qaRDotJeHRFi4lOz74m48CjYnQ/s1600/DSC00657.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpubqJmJ_yjiF5ruCfvyndWXb-RLPNcG_W5gmZ8OxVG28MsDaAfu6fQkSY12y0ryJNc3Xh-LN9gLQ3HUb9pSjZWHd0YNrBI4ffYMi9tobWGKW-Rvgl_qaRDotJeHRFi4lOz74m48CjYnQ/s640/DSC00657.jpg" width="640" /></a><br />
<br />
Oggi vi vogliamo raccontare una bella storia...<br />
la storia di 12 canovacci da cucina che hanno incontrato le apine...<br />
che con i loro pennelli, i colori per stoffa...<br />
e il loro desiderio di farli diventare ancora piu' belli...<br />
li hanno "dipinti".<br />
Perche'?<br />
Semplice...per farne una lotteria a scopo benefico durante le feste di Natale.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHdpXOdKGSfHdiWlj3zgjc6VzKLqxywARX7Y8o1txQZTq1D1raFchxJm_WwMmpqAIWhKYHoldmi6B-2A3bE0UyzOY2KrjeRKlCThKGBbcGMEZ2Ojzah67U9-iSEMJlcOBgBpUCTW18b7o/s1600/DSC00663.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHdpXOdKGSfHdiWlj3zgjc6VzKLqxywARX7Y8o1txQZTq1D1raFchxJm_WwMmpqAIWhKYHoldmi6B-2A3bE0UyzOY2KrjeRKlCThKGBbcGMEZ2Ojzah67U9-iSEMJlcOBgBpUCTW18b7o/s640/DSC00663.jpg" width="640" /></a><br />
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"La mia cucina bella" così abbiamo chiamato le coppie di canovacci che confezioneremo insieme ad una teglia o padella o posate...ecc. <br />
Tutte le coppie sono state pensate con un canovaccio con disegno completo e il secondo canovaccio con un disegno che richiama il primo.<br />
Avete voglia di vederli?...Ve li mostriamo..prendetevi qualche minuto e divertitivi con noi!! <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-KUCoNCAzujZNxKO6flaSm1MJp8xLarFSfAdyndxQ1BNvFzJszAHxkyaN2LoLqYMrocsj6RMGFFYO0tEHnS96KRXdBIGNrsFnHEUghJotNOTiJqGGhXtbhyphenhypheng8ElunFZPYQ9qekeurecs/s1600/DSC00675.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-KUCoNCAzujZNxKO6flaSm1MJp8xLarFSfAdyndxQ1BNvFzJszAHxkyaN2LoLqYMrocsj6RMGFFYO0tEHnS96KRXdBIGNrsFnHEUghJotNOTiJqGGhXtbhyphenhypheng8ElunFZPYQ9qekeurecs/s640/DSC00675.jpg" width="640" /></a><br />
<br />
Lei è la gallina Lina ed è una vera chioccia, affettuosa e attenta <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMTJYSz5YBq1g70qDJKkXqveb5P_V91WS8a9ZbnvJJ1RuIC-7-KEqigxQamL_FmlYFcCAD588FesI40PPs9FJFDKIB9EmtGNufRg2kNLIJKtsFkeeCS2BDw6P_7o6Zuf5RAkAJbfa7UkQ/s1600/DSC00679.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMTJYSz5YBq1g70qDJKkXqveb5P_V91WS8a9ZbnvJJ1RuIC-7-KEqigxQamL_FmlYFcCAD588FesI40PPs9FJFDKIB9EmtGNufRg2kNLIJKtsFkeeCS2BDw6P_7o6Zuf5RAkAJbfa7UkQ/s640/DSC00679.jpg" width="640" /></a><br />
<br />
e lui è Mario il ritardatario<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipG3o09ixB4yTqwBsn6cDgiKwl-7jVkHxuvNCCRmD27z7ADcbGmnCLx48rCep9V2LkYwoy08MBSPWIRLoNeGyBXhVPfBqCxnLnzwOutgXSuBT07ehaRPloOcTrykHQ2Y0Cs_Kq2vlywjo/s1600/DSC00668.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipG3o09ixB4yTqwBsn6cDgiKwl-7jVkHxuvNCCRmD27z7ADcbGmnCLx48rCep9V2LkYwoy08MBSPWIRLoNeGyBXhVPfBqCxnLnzwOutgXSuBT07ehaRPloOcTrykHQ2Y0Cs_Kq2vlywjo/s640/DSC00668.jpg" width="640" /></a><br />
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Sentite che profumo?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE0DFZKBhb86lhwv4kH250MW7Z-KdDxTwNRkgrJZ4sWqwvSo2g4iV4s0Ueb83oitSNb_Dntm8uvFhvQI11QN5EjpXQhqNto6igsHTkNjAKGLjBbbzIINfWzydcH999MXdxup_uyEPEZDc/s1600/DSC00669.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE0DFZKBhb86lhwv4kH250MW7Z-KdDxTwNRkgrJZ4sWqwvSo2g4iV4s0Ueb83oitSNb_Dntm8uvFhvQI11QN5EjpXQhqNto6igsHTkNjAKGLjBbbzIINfWzydcH999MXdxup_uyEPEZDc/s640/DSC00669.jpg" width="640" /></a><br />
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Fanno allegria vero?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQs_qJPuQX2y9NxLgVgev1i_S-Md9dw60YgyeTHJquCu8jBHn1O3jo4n-gZ4kKyJFNU-zrweK3L7JL93TcLQiBHU30wYnymHsqlbr-eZ5u9MhwFgVc4dAlf7M3Mjnwb1bCZ6CBZqufRxA/s1600/DSC00667.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQs_qJPuQX2y9NxLgVgev1i_S-Md9dw60YgyeTHJquCu8jBHn1O3jo4n-gZ4kKyJFNU-zrweK3L7JL93TcLQiBHU30wYnymHsqlbr-eZ5u9MhwFgVc4dAlf7M3Mjnwb1bCZ6CBZqufRxA/s640/DSC00667.jpg" width="640" /></a></div>
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Ecco Fufi prendersi una pausa e ...non sa cosa contiene la scatola ...ci saranno cose buone per lui?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdQRwxnJbJHAdULYG3t_5Mm8T370Ci2Oo8aYBwlRc8f3VHpEdH_9srRxEjUJl2bSL2_2IhaTlaLOv8SAXarPBXSfJHGX2Dk2BPtfTltwWTW8yqjZS1EEcFJdkeQJH4AHxnEQwEwVl4rLA/s1600/DSC00671.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdQRwxnJbJHAdULYG3t_5Mm8T370Ci2Oo8aYBwlRc8f3VHpEdH_9srRxEjUJl2bSL2_2IhaTlaLOv8SAXarPBXSfJHGX2Dk2BPtfTltwWTW8yqjZS1EEcFJdkeQJH4AHxnEQwEwVl4rLA/s640/DSC00671.jpg" width="480" /></a></div>
<br />
Questa stella di Natale è pronta per dare una mano in cucina... <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0tAYjYpV5zjA7FfTEt2O_hKlC03t8xATWvXhJ0qR2sJfRpP3wf8zHaFa2tTisLHMhyphenhyphencNBjHwB9VwTCoYttXVgfllsVt2JL9Ik_czcC6yq3wA3fkhm_XypbA4IcSycqH6W_m7_lsEqKzY/s1600/DSC00673.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0tAYjYpV5zjA7FfTEt2O_hKlC03t8xATWvXhJ0qR2sJfRpP3wf8zHaFa2tTisLHMhyphenhyphencNBjHwB9VwTCoYttXVgfllsVt2JL9Ik_czcC6yq3wA3fkhm_XypbA4IcSycqH6W_m7_lsEqKzY/s640/DSC00673.jpg" width="640" /></a></div>
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due mani ...visto che sono due canovacci!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN77bEfzWeJCl2N42SrY9GliMegaVRkCXk5mEJh5oXwzsvaO_Vh9mh_n4Teu14L6nVedPINWT2bPLFidxINi9cCzs1_ee3QMd2XwgOklBGk0RsfYZ54Sv0hwQ3pZMLilQlyBlLWEiF5AA/s1600/DSC00681.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN77bEfzWeJCl2N42SrY9GliMegaVRkCXk5mEJh5oXwzsvaO_Vh9mh_n4Teu14L6nVedPINWT2bPLFidxINi9cCzs1_ee3QMd2XwgOklBGk0RsfYZ54Sv0hwQ3pZMLilQlyBlLWEiF5AA/s640/DSC00681.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnCWtNHHH5yzhlqFdJ5BdNpnhyVhsb6GvA7gJJj0Wcur0mBN3-dv5CNxV1f12MqQwyVoRIEASFwwBiE2HoVe5VFI77rdFLLOBg0sk5bJ-DnSS3X2FRDnbgrjjjlNjuXwUL2J7uTJfTwp0/s1600/DSC00683.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnCWtNHHH5yzhlqFdJ5BdNpnhyVhsb6GvA7gJJj0Wcur0mBN3-dv5CNxV1f12MqQwyVoRIEASFwwBiE2HoVe5VFI77rdFLLOBg0sk5bJ-DnSS3X2FRDnbgrjjjlNjuXwUL2J7uTJfTwp0/s640/DSC00683.jpg" width="640" /></a><br />
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Lei è Lilly e vuole scrivere la ricetta dell'erbazzone delle apine <a href="http://comeunfiorellinodirosmarino.blogspot.com/2015/12/erbazzone-di-casetta-nostra.html" target="_blank">erbazzone-di-casetta-nostra.</a><br />
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e finiamo con Chef Pasticcione che sta benone fra rapanelli, sedano e, torte di compleanno!<br />
Belli vero...anzi bellissimi tutti tutti!!!<br />
Un bacio dalle 4 apine<br />
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apelaboriosahttp://www.blogger.com/profile/02499148758688842266noreply@blogger.com0tag:blogger.com,1999:blog-4615273682193670794.post-62675687652842066452019-09-08T09:00:00.000+02:002019-09-08T09:00:04.917+02:00QUANTI MODI DI FARE E RIFARE (Niwatori mune niku to pīman no hiyashi chūka) Ramen freddi con petto di pollo e peperoni verdi <div dir="ltr" style="text-align: left;" trbidi="on">
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💓💓💓💓💓💓💓💓💓💓💓<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH83YnnAf0rwdmfYIXhlFbQoZcBVbuspyOrTE6QLADjwAq14MCRvcqHP7gkEWu1BZcaTYjZCCzTwbK3Btk89TBO0xjrt0nS9iEehOqm-VEFoZm4YSoYSvm74ThZsZ0-xhyphenhyphennbsnoYjHLlS2/s1600/definitivo.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH83YnnAf0rwdmfYIXhlFbQoZcBVbuspyOrTE6QLADjwAq14MCRvcqHP7gkEWu1BZcaTYjZCCzTwbK3Btk89TBO0xjrt0nS9iEehOqm-VEFoZm4YSoYSvm74ThZsZ0-xhyphenhyphennbsnoYjHLlS2/s200/definitivo.jpg" width="135" /></a><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH83YnnAf0rwdmfYIXhlFbQoZcBVbuspyOrTE6QLADjwAq14MCRvcqHP7gkEWu1BZcaTYjZCCzTwbK3Btk89TBO0xjrt0nS9iEehOqm-VEFoZm4YSoYSvm74ThZsZ0-xhyphenhyphennbsnoYjHLlS2/s200/definitivo.jpg" width="135" /><b style="mso-bidi-font-weight: normal;"> </b><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH83YnnAf0rwdmfYIXhlFbQoZcBVbuspyOrTE6QLADjwAq14MCRvcqHP7gkEWu1BZcaTYjZCCzTwbK3Btk89TBO0xjrt0nS9iEehOqm-VEFoZm4YSoYSvm74ThZsZ0-xhyphenhyphennbsnoYjHLlS2/s200/definitivo.jpg" width="135" /><br />
<b style="mso-bidi-font-weight: normal;"> </b><br />
<b style="mso-bidi-font-weight: normal;"> Ciao a tutti e buona domenica! </b><br />
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<b style="mso-bidi-font-weight: normal;"> Oggi abbiamo il nostro appuntamento preferito ...</b><br />
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<b style="mso-bidi-font-weight: normal;"> </b> 💓💓💓💓💓💓💓💓💓💓💓<br />
<b style="mso-bidi-font-weight: normal;"> seconda domenica del mese alle ore 9</b><b style="mso-bidi-font-weight: normal;"> </b><br />
<b style="mso-bidi-font-weight: normal;"> con le cuochine dei <a href="http://quantimodidifareerifare.blogspot.com/p/comunicazioni.html">Quanti modi di fare e rifare</a></b><br />
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La nostra <a href="http://quantimodidifareerifare.blogspot.no/p/chi-siamo.html">Cuochina</a> ha preparato per il 2019 uno splendido menu' con ricette </div>
"<b>made in Japan (Giappone)</b>" e "<b>made in Norway (Norvegia)"</b><br />
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Avremo sempre la valigia pronta e un mese andremo in Giappone e il mese successivo andremo in Norvegia e così via...<b> non vediamo l'ora!!</b><br />
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<span class="mw-headline" id="Note" span="">💙💜💚💛💔💙💜💚💛💗</span><br />
<span class="mw-headline" id="Note" span=""> </span> <b>menù del 2019</b>. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh245A5CJvcd1wnKuMRsGxIfo4Mzhy01cPpjQh-DPeHzHCBvozdy416r6P93C5IB7MPjEqzqDQPSacEftiFO3oy8e0csUXrL-HhmbwySe0LFbtPR-rL4wh7LvMY724CbrQh7FJ3Z7537us/s1600/collage2019++400x400.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="400" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh245A5CJvcd1wnKuMRsGxIfo4Mzhy01cPpjQh-DPeHzHCBvozdy416r6P93C5IB7MPjEqzqDQPSacEftiFO3oy8e0csUXrL-HhmbwySe0LFbtPR-rL4wh7LvMY724CbrQh7FJ3Z7537us/s400/collage2019++400x400.png" width="400" /></a></div>
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Oggi si va in <b> "<b>made in Japan (Giappone)</b>"....</b><br />
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<b><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSuIm4P4Ciz7WK-ORrszho6xxhyphenhyphenZm8AuBvfyAhNKVDwKUV3p3MVE34sHChjGK1QHhpO9iLnUmOUSXhbrEBHwCDyC3RdFgBj4-E7s_1tnjeckIxJSqOrqqfnhn19z5_2eFCqjQjNSnXkIY/s1600/08.ramen.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="375" data-original-width="500" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSuIm4P4Ciz7WK-ORrszho6xxhyphenhyphenZm8AuBvfyAhNKVDwKUV3p3MVE34sHChjGK1QHhpO9iLnUmOUSXhbrEBHwCDyC3RdFgBj4-E7s_1tnjeckIxJSqOrqqfnhn19z5_2eFCqjQjNSnXkIY/s400/08.ramen.jpg" width="400" /></a></b></b></div>
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<b><b> <b>(Niwatori mune niku to pīman no hiyashi chūka) </b></b></b></div>
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<b><b><b>Ramen freddi con petto di pollo e peperoni verdi</b></b></b></div>
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Di nuovo ciao a tutti...avete passato bene l'estate?..Lunga vero?...Calda vero?<br />
Cosa hanno fatto le apine?<br />
Beh! abbiamo tinteggiato parte del nostro alveare....un color lavanda che si incontra con il grigio dei sassi, con il bianco di una parte delle pareti e fa l'occhiolino ai travetti di legno color biscotto....abbiamo preparato una meravigliosa salsa di pomodoro (la bella rossa) con i pomodori bio dell'orto della Lisetta e diversi vasetti di pesto ligure con il NOSTRO basilico...produzionebiosul balcone di tutto rispetto!!<br />
Vi lasciamo immaginare la confusione, ma anche il piacere di fare due chiacchiere tutti insieme..e<br />
dare e ricevere tanta energia bella...da conservare per i momenti difficili. <br />
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La ricetta di oggi??<br />
SQUISITISSIMA.....servita è vero senza bacchette, ma con le forchette...per il resto l'abbiamo copiata quasi pari pari ...abbiamo usato al posto del peperone verde classico i friggitelli.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyjTKrnTVAgoZ3CuVqAwWfuDFjofp7QgvwjQdwYx7sJ4jfMu5KS7rDJadl0HKDVywk6aaaXw6tQMZ6f3dKxGZ3CmDD2vj84yC_SSO-8R79JRqb7MUGDR5fpQstwoDCbu8Zo61l4_T6rGM/s1600/Friggitelli-padella.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="800" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyjTKrnTVAgoZ3CuVqAwWfuDFjofp7QgvwjQdwYx7sJ4jfMu5KS7rDJadl0HKDVywk6aaaXw6tQMZ6f3dKxGZ3CmDD2vj84yC_SSO-8R79JRqb7MUGDR5fpQstwoDCbu8Zo61l4_T6rGM/s320/Friggitelli-padella.jpg" width="320" /></a></div>
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<span style="background: white;"><span style="background: white;">Friggitelli </span></span><br />
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<span style="background: white;"> </span>Questo tipo di peperoncino ha la forma allungata e una dimensione media tra un normale peperoncino e un peperone dolce. La buccia increspata, sugosa e croccante di colore verde pallido rilascia un gusto pieno di peperone non piccante<br />
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E adesso tutti i passaggi spiegati così bene dalla cuochina.... <b><b>(<a href="https://quantimodidifareerifare.blogspot.com/2018/08/ricette-dal-mondo-ramen-freddi-con.html">Ricetta giapponese </a>)</b></b></div>
abbiamo fatto proprio un copia-incolla.!!!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtspgyAXyFbZIddePMrutnuVKuaFbnMQeBO48nYh0fUMycL-wIvnfYU7LJGiMROTBmKSGJvgMu5Z_NuMbt3e_vOu8yglJspVAoTpFRZJtoXDdRZ6QT0Lryl89G-rqEcxMUBgDU0txd-zg/s1600/DSC00628.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtspgyAXyFbZIddePMrutnuVKuaFbnMQeBO48nYh0fUMycL-wIvnfYU7LJGiMROTBmKSGJvgMu5Z_NuMbt3e_vOu8yglJspVAoTpFRZJtoXDdRZ6QT0Lryl89G-rqEcxMUBgDU0txd-zg/s640/DSC00628.JPG" width="640" /></a><br />
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<b>Per 2 porzioni</b><br />
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1 petto di pollo (200 g)</div>
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1 cucchiaio di sake</div>
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1 cucchiaio di fecola di patate</div>
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2 porzioni di spaghetti cinesi (ramen)</div>
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2 peperoni verdi <i><b><span style="color: magenta;">noi abbiamo usato i friggitelli </span></b></i></div>
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1 cucchiaio di olio di sesamo</div>
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Un po’ di sale e pepe</div>
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<span lang="JA" style="font-family: "ms mincho"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: "MS Mincho"; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">☆</span><b style="mso-bidi-font-weight: normal;"><span lang="JA"> </span>salsa agrodolce</b></div>
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50cc di acqua</div>
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2 cucchiai di zucchero</div>
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1/4 cucchiaino di sale</div>
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50cc aceto di riso</div>
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50cc salsa di soia</div>
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1. In una pentola, far cuocere gli spaghetti cinesi (ramen) in acqua in ebollizione,<span style="mso-spacerun: yes;"> </span>per il tempo riportato nella confezione, quindi travasare in un colino e far raffreddare sotto l’acqua corrente. Far sgocciolare e tenere da parte. <br />
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Preparare la salsa agrodolce versando in una ciotola gli ingredienti contrassegnati con <span lang="JA" style="font-family: "ms mincho"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: "MS Mincho"; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">☆</span><span lang="JA"> </span>e mescolare.</div>
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2. Dividere a metà i peperoni verdi, togliere i semi e tagliare a pezzi.<br />
<i><b><span style="color: magenta;">noi abbiamo lavato con acqua e bicarbonato i friggitelli tolto il picciolo i semini e ne abbiamo ricavato delle piccole strisce</span></b></i><br />
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3. Tagliare anche il pollo a pezzi e travasare in una ciotola; aggiungere fecola, sake e mescolare con le mani.</div>
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4. Versare l'olio di sesamo in una padella e far riscaldare, trasferire i pezzi di pollo e far soffriggere sino a quando il pollo diventa ben rosolato.</div>
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5. Aggiungere nella padella i peperoni e far soffriggere, quando saranno appassiti, salare e pepare. Travasare in un piatto gli spaghetti cinesi, versare sopra la salsa agrodolce ed aggiungere il pollo ed i peperoni. Mescolare e mangiare.</div>
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<span style="background: white;">Note</span><br />
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<span style="background: white;">- Usare una padella antiaderente per soffriggere il pollo ed i peperoni, per evitare che si attacchino sul fondo. </span></div>
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<span style="background: white;">- Il tempo di cottura degli spaghetti cinesi è quello riportato sulla confezione, ci vogliono circa 3 minuti.</span><br />
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<span style="background: white;"> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJYs0FFMTUFIcpfezKwfMXjKjN-dECXEQaFbkWe_WaPEkXdiGVB1H17iAfiTGmPn5L8p9iyoSZPc-gtIPSg6oGjmca6yaRhMAbV-jABpWDAQKtKdN6g53z91FwPR9Ix-h_p9DN3T5SLlo/s1600/DSC00617.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJYs0FFMTUFIcpfezKwfMXjKjN-dECXEQaFbkWe_WaPEkXdiGVB1H17iAfiTGmPn5L8p9iyoSZPc-gtIPSg6oGjmca6yaRhMAbV-jABpWDAQKtKdN6g53z91FwPR9Ix-h_p9DN3T5SLlo/s640/DSC00617.JPG" width="640" /></a><br />
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<b><b><b><b><b><b><b>Il nostro grazie grande..SEMPRE..<br />
a <b><span style="color: black;"><a href="http://ilgiardinodeisaporiedeicolori.blogspot.it/">Cuochina</a>, <a href="http://www.blogger.com/">Anna,</a> <a href="http://ilgiardinodeisaporiedeicolori.blogspot.gr/">Ornella</a></span></b> dei <a href="http://quantimodidifareerifare.blogspot.com/p/comunicazioni.html">Quanti modi di fare e rifare</a>, per il loro costante impegno,<br />
un saluto a tutte le cuochine che "RIFANNO" con noi .....<br />
troppo bello questo menù e gran bella idea di farci prendere un aereo ogni mese!!!</b></b></b></b></b></b></b> </div>
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Infatti il mese prossimo voleremo in...NORVEGIA</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZwc4cWeQ9B77_4q0zYyQFV3VoAbmwZkbha6bliRYDBDgdk9WtYtVhlI_RCnu7hwDmROqJnRFYSdpunSoA58AP0lO6NXZ18ys9LliaW5__hphYNxxaUJjT8lXojqVOElBPbMUmRcWAYcs/s1600/09.merluzzo.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="375" data-original-width="500" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZwc4cWeQ9B77_4q0zYyQFV3VoAbmwZkbha6bliRYDBDgdk9WtYtVhlI_RCnu7hwDmROqJnRFYSdpunSoA58AP0lO6NXZ18ys9LliaW5__hphYNxxaUJjT8lXojqVOElBPbMUmRcWAYcs/s400/09.merluzzo.JPG" width="400" /></a></div>
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13 ottobre 2019 (<b>Torsk med spekeskinke) Merluzzo con prosciutto crudo</b> </div>
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(<a href="https://quantimodidifareerifare.blogspot.com/2018/09/ricette-dal-mondo-merluzzo-con.html">Ricetta norvegese pubblicata il 30-09-2018</a>)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP4pVN8K_ppcLdhO-nYOghL-uR_UHoqRM1QJ8FWjhQpOEo4M53uomU4gbSWtsA4kV2COL-IgX_3FoP7X0XtdT6AZz3yZ4H5ZiTlvmH5b_XBr7ulH7U0_-g_EQ73TrxDcIba5ErTMQHDRo/s1600/DSC00619.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP4pVN8K_ppcLdhO-nYOghL-uR_UHoqRM1QJ8FWjhQpOEo4M53uomU4gbSWtsA4kV2COL-IgX_3FoP7X0XtdT6AZz3yZ4H5ZiTlvmH5b_XBr7ulH7U0_-g_EQ73TrxDcIba5ErTMQHDRo/s640/DSC00619.JPG" width="640" /></a></div>
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<br /></div>
questo per un piccolo assaggio!<br />
Un bacio dalle 4 apine</div>
</div>
apelaboriosahttp://www.blogger.com/profile/02499148758688842266noreply@blogger.com4tag:blogger.com,1999:blog-4615273682193670794.post-5322763482091676082019-07-14T09:00:00.000+02:002019-07-14T09:00:00.439+02:00QUANTI MODI DI FARE E RIFARE (Oba iri butabaraniku roru) Rotolo di maiale con foglie di shiso e (Grønnsaker med sting) verdure saltate <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzg9I_kllNi2jkzLLzZSwsboNOmhVkB3KEO85uGwtdXv5mCkm3e1ywOWQ2XfPAe9BitbNJ5DeR8s6AskGQQGu3UyH11JaBZv9OiVqUU5PJlxGSJsGOWSjLc2NeR1VvtZMPqBaqMPXLG0o/s1600/DSC00608.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzg9I_kllNi2jkzLLzZSwsboNOmhVkB3KEO85uGwtdXv5mCkm3e1ywOWQ2XfPAe9BitbNJ5DeR8s6AskGQQGu3UyH11JaBZv9OiVqUU5PJlxGSJsGOWSjLc2NeR1VvtZMPqBaqMPXLG0o/s640/DSC00608.jpg" width="640" /></a></div>
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💓💓💓💓💓💓💓💓💓💓💓<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH83YnnAf0rwdmfYIXhlFbQoZcBVbuspyOrTE6QLADjwAq14MCRvcqHP7gkEWu1BZcaTYjZCCzTwbK3Btk89TBO0xjrt0nS9iEehOqm-VEFoZm4YSoYSvm74ThZsZ0-xhyphenhyphennbsnoYjHLlS2/s1600/definitivo.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH83YnnAf0rwdmfYIXhlFbQoZcBVbuspyOrTE6QLADjwAq14MCRvcqHP7gkEWu1BZcaTYjZCCzTwbK3Btk89TBO0xjrt0nS9iEehOqm-VEFoZm4YSoYSvm74ThZsZ0-xhyphenhyphennbsnoYjHLlS2/s200/definitivo.jpg" width="135" /></a><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH83YnnAf0rwdmfYIXhlFbQoZcBVbuspyOrTE6QLADjwAq14MCRvcqHP7gkEWu1BZcaTYjZCCzTwbK3Btk89TBO0xjrt0nS9iEehOqm-VEFoZm4YSoYSvm74ThZsZ0-xhyphenhyphennbsnoYjHLlS2/s200/definitivo.jpg" width="135" /><b style="mso-bidi-font-weight: normal;"> </b><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH83YnnAf0rwdmfYIXhlFbQoZcBVbuspyOrTE6QLADjwAq14MCRvcqHP7gkEWu1BZcaTYjZCCzTwbK3Btk89TBO0xjrt0nS9iEehOqm-VEFoZm4YSoYSvm74ThZsZ0-xhyphenhyphennbsnoYjHLlS2/s200/definitivo.jpg" width="135" /><br />
<b style="mso-bidi-font-weight: normal;"> </b><br />
<b style="mso-bidi-font-weight: normal;"> Ciao a tutti e buona domenica! </b><br />
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<b style="mso-bidi-font-weight: normal;"> Oggi abbiamo il nostro appuntamento preferito ...</b><br />
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<b style="mso-bidi-font-weight: normal;"> </b> 💓💓💓💓💓💓💓💓💓💓💓<br />
<b style="mso-bidi-font-weight: normal;"> seconda domenica del mese alle ore 9</b><b style="mso-bidi-font-weight: normal;"> </b><br />
<b style="mso-bidi-font-weight: normal;"> con le cuochine dei <a href="http://quantimodidifareerifare.blogspot.com/p/comunicazioni.html">Quanti modi di fare e rifare</a></b><br />
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La nostra <a href="http://quantimodidifareerifare.blogspot.no/p/chi-siamo.html">Cuochina</a> ha preparato per il 2019 uno splendido menu' con ricette </div>
"<b>made in Japan (Giappone)</b>" e "<b>made in Norway (Norvegia)"</b><br />
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Avremo sempre la valigia pronta e un mese andremo in Giappone e il mese successivo andremo in Norvegia e così via...<b> non vediamo l'ora!!</b><br />
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<span class="mw-headline" id="Note" span="">💙💜💚💛💔💙💜💚💛💗</span><br />
<span class="mw-headline" id="Note" span=""> </span> <b>menù del 2019</b>. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh245A5CJvcd1wnKuMRsGxIfo4Mzhy01cPpjQh-DPeHzHCBvozdy416r6P93C5IB7MPjEqzqDQPSacEftiFO3oy8e0csUXrL-HhmbwySe0LFbtPR-rL4wh7LvMY724CbrQh7FJ3Z7537us/s1600/collage2019++400x400.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="400" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh245A5CJvcd1wnKuMRsGxIfo4Mzhy01cPpjQh-DPeHzHCBvozdy416r6P93C5IB7MPjEqzqDQPSacEftiFO3oy8e0csUXrL-HhmbwySe0LFbtPR-rL4wh7LvMY724CbrQh7FJ3Z7537us/s400/collage2019++400x400.png" width="400" /></a></div>
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Oggi si va in <b> "<b>made in Japan (Giappone)</b>"....e in </b><b> "<b>made in </b></b><b>Norway (Norvegia)"</b><br />
Questa volta sono due ricette insieme: "<b>Rotolo di maiale con foglie di shiso</b>" (cucina giapponese) ed il contorno "<b>Verdure saltate</b>" (cucina norvegese) <br />
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<b><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijgoJ1oN5nO-wx5JKjOI0hWpaeugiZZ5lM_M07vaxVnKWfZTeCs8NnAm4ritI2tfqyBLZZtJXuBIw2MTg_N_6rAfVq85ivStW5LODo-Q4Tg42MhXLwiyTc4HsFUjTP8gYuFnfsK3S8-Qo/s1600/07.rotolo.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="375" data-original-width="500" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijgoJ1oN5nO-wx5JKjOI0hWpaeugiZZ5lM_M07vaxVnKWfZTeCs8NnAm4ritI2tfqyBLZZtJXuBIw2MTg_N_6rAfVq85ivStW5LODo-Q4Tg42MhXLwiyTc4HsFUjTP8gYuFnfsK3S8-Qo/s400/07.rotolo.jpg" width="400" /></a></b></b></div>
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<b><b> <b>(Oba iri butabaraniku roru) Rotolo di maiale con foglie di shiso </b></b></b></div>
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<b><b><b> </b>e <b>(Grønnsaker med sting) verdure saltate </b></b></b></div>
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<b><b> </b></b><br />
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Per le ricette originali leggete qui <b><b>(<a href="https://quantimodidifareerifare.blogspot.com/2018/07/ricette-dal-mando-rotolo-di-maiale-con.html">Ricette giapponese e norvegese </a></b></b><br />
perchè noi un po' di confusione, diciamolo, l'abbiamo fatta!!<br />
Abbiamo fatto una versione Giapponese-Norvegese-Mediterranea.<br />
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E' partito tutto dal basilico che il nostro zio Ugo ci ha dato e che era talmente bello e profumato che proprio non si poteva non usare nella ricetta!!!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho69rEm9BJ3lsaiRxRH1afXwFSDYjxOHMfjwn7XEoqv0jzN_acycWLCCoZ6UpN8KXdJQHeOP_TwduMsJkN72qUOtLaPpUmC87wx2Jb95J1Lqe4nnO5Ri2e2pZcyEMRJzvQvgXb5bzexoM/s1600/DSC00565.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1084" data-original-width="1600" height="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho69rEm9BJ3lsaiRxRH1afXwFSDYjxOHMfjwn7XEoqv0jzN_acycWLCCoZ6UpN8KXdJQHeOP_TwduMsJkN72qUOtLaPpUmC87wx2Jb95J1Lqe4nnO5Ri2e2pZcyEMRJzvQvgXb5bzexoM/s640/DSC00565.jpg" width="640" /></a></div>
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Lo abbiamo usato per fare del pesto con noci e senza aglio squisito!!. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXMFNHAWEd4bane-RD9Q9sGt5pY8BiiJdUmcwQrmxZUQR6Je0SnF_qyscrkam1KKGNroLYn0rKCwzxI3C_0PHMiLkRiZGtCkls8KLlkv9A-VBIS7I_qhIAYsYPgqyKE9vzdYtbIy0KFYw/s1600/DSC00557.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXMFNHAWEd4bane-RD9Q9sGt5pY8BiiJdUmcwQrmxZUQR6Je0SnF_qyscrkam1KKGNroLYn0rKCwzxI3C_0PHMiLkRiZGtCkls8KLlkv9A-VBIS7I_qhIAYsYPgqyKE9vzdYtbIy0KFYw/s640/DSC00557.jpg" width="640" /></a></div>
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Provare ad avvolgere basilico e fettine di maiale sottili una volta sola è stato un attimo e poi per cuocerle<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi166c7WJAFa4MiHOLYf6B55unc_bdr_N2yNpSy1jQjzFYGOIiUTcvm7_z3GPdsbQtGDiZFICsiDDhAQQzESsLt65kgSPKofsom6zpOfOxCqZKE6L70fasiKv7tTPlvZwqvBlyfi5nRiuE/s1600/DSC00561.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi166c7WJAFa4MiHOLYf6B55unc_bdr_N2yNpSy1jQjzFYGOIiUTcvm7_z3GPdsbQtGDiZFICsiDDhAQQzESsLt65kgSPKofsom6zpOfOxCqZKE6L70fasiKv7tTPlvZwqvBlyfi5nRiuE/s640/DSC00561.jpg" width="640" /></a></div>
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abbiamo seguito le indicazioni della cuochina pari pari che riportiamo nella seconda e definitiva<br />
ricetta<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWVshTk5tB-k3eyoo2JN-O4kIuFknWHnf8ZcT16Zs6V9z_G-XMWmeU-Q4K5SUpHxPFsOUkhLkKx56RaBk8VZMtA5XufvzjhQhBZ-V7IwSY-G7cVPve0gmQESl-4_yBH4YkKVOodNPr8PQ/s1600/DSC00574.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWVshTk5tB-k3eyoo2JN-O4kIuFknWHnf8ZcT16Zs6V9z_G-XMWmeU-Q4K5SUpHxPFsOUkhLkKx56RaBk8VZMtA5XufvzjhQhBZ-V7IwSY-G7cVPve0gmQESl-4_yBH4YkKVOodNPr8PQ/s640/DSC00574.jpg" width="640" /></a></div>
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Abbiamo accompagnato i rotolini con il pesto appena preparato e pronti per l'assaggio! <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvqNuDbH8sGtBuZ_egyn9rtoqZCRY-48Q95riSFGYifJR8imDEM0gThSisi7z-T-L9Ptu16gVkuBO80qKACK7B4sBIHCDn4EjPMH95n7bC1WX75PZSmP2e7RD7kk0qLvi8QmI1ojoZUbM/s1600/DSC00577.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvqNuDbH8sGtBuZ_egyn9rtoqZCRY-48Q95riSFGYifJR8imDEM0gThSisi7z-T-L9Ptu16gVkuBO80qKACK7B4sBIHCDn4EjPMH95n7bC1WX75PZSmP2e7RD7kk0qLvi8QmI1ojoZUbM/s640/DSC00577.jpg" width="640" /></a><br />
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Siiii ci è piaciuto moltissimo e l' abbiamo rifatta così:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNK75fR5AjjoqjdhEwHtDBF56R8AubQu6LUh-tlo2GIfhN-CKXAeyVSfMiXj5-y9k7p8pmtAZcY28sPWAgMz0GQ2k6KjswtvZPb5YYA_D3HNZg0S152DzEvFRPf8_J8dfmsb8b4EYyPY4/s1600/DSC00603.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNK75fR5AjjoqjdhEwHtDBF56R8AubQu6LUh-tlo2GIfhN-CKXAeyVSfMiXj5-y9k7p8pmtAZcY28sPWAgMz0GQ2k6KjswtvZPb5YYA_D3HNZg0S152DzEvFRPf8_J8dfmsb8b4EYyPY4/s640/DSC00603.jpg" width="640" /></a></div>
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<b>Per 2 porzioni</b> </div>
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250g di carne di maiale fette sottilissime</div>
<div style="text-align: justify;">
pancetta a fette sottilissime (carne fresca senza cotenna)<br />
12 foglie di basilico<br />
2 cucchiai di farina <br />
1 cucchiaio di olio di semi <br />
1 cucchiaio di sake <br />
① salsa di soia 2 cucchiai <br />
① mirin 1 cucchiaio <br />
① zucchero 1 cucchiaio </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1cjo9-KeqOJ2MIhnwx51Nw2vUzESP8tYVJgyPRWBSn8n_Rz7m4HOm8G8O3O9obiFTuphhqU6g5YE53cD_ElYlOcXAjsUW19m9O22TVbuDqMXaRlPrqdYwqQj-LA7nOElYPn1elkiyqJY/s1600/DSC00584.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1cjo9-KeqOJ2MIhnwx51Nw2vUzESP8tYVJgyPRWBSn8n_Rz7m4HOm8G8O3O9obiFTuphhqU6g5YE53cD_ElYlOcXAjsUW19m9O22TVbuDqMXaRlPrqdYwqQj-LA7nOElYPn1elkiyqJY/s640/DSC00584.jpg" width="640" /></a></div>
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Abbiamo infarinato leggermente la prima fettina, adagiato la fettina di pancetta (carne fresca senza cotenna, foglie di basilico, e arrotolato.<br />
Il rotolino così ottenuto lo abbiamo arrotolato in una seconda fettina e infarinato leggermente. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcRocsQNn7A4BTwwk53eodSBKYu9zvt9wUMGaBdByNQj0Qxm3s95wkQkgH3Dd6w-pK2XfRlZm-yh1MynQVVKJ7UyZPzPW3JUSyJELFEQkd2p3CRLClXh_3l05wf5YYY4SdM6yE6UE54O0/s1600/DSC00586.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcRocsQNn7A4BTwwk53eodSBKYu9zvt9wUMGaBdByNQj0Qxm3s95wkQkgH3Dd6w-pK2XfRlZm-yh1MynQVVKJ7UyZPzPW3JUSyJELFEQkd2p3CRLClXh_3l05wf5YYY4SdM6yE6UE54O0/s640/DSC00586.jpg" width="640" /></a></div>
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Come potete vedere dalle foto i rotoli diventano cicciosi<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3h17IkNJ3F0yDQc0076nXmrIOsRlbYWRyIo2d5TY3KeYMHryGWyasD6hyphenhyphencmb_94RjKmOAfia9Vk5QLBEFcqjyJAoqTR3Mk9GwDfVAWBpOms6AUvpxRRD1SoLKTxKMoym_muzw_WzwH98/s1600/DSC00593.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3h17IkNJ3F0yDQc0076nXmrIOsRlbYWRyIo2d5TY3KeYMHryGWyasD6hyphenhyphencmb_94RjKmOAfia9Vk5QLBEFcqjyJAoqTR3Mk9GwDfVAWBpOms6AUvpxRRD1SoLKTxKMoym_muzw_WzwH98/s320/DSC00593.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgidvDtjbZ3EuewZVhC_lK84mWF-Ubu07b2D2MmtlWjWBHt-GYDdOp3GM_3m8ByrVN9DEZLxqsmMNuycHNGs7_A-_xg4Qx7x9vi-xyDrR3YFA7gvAaCAGOZa7jtcgUYVAODL4aMFv_408A/s1600/DSC00596.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgidvDtjbZ3EuewZVhC_lK84mWF-Ubu07b2D2MmtlWjWBHt-GYDdOp3GM_3m8ByrVN9DEZLxqsmMNuycHNGs7_A-_xg4Qx7x9vi-xyDrR3YFA7gvAaCAGOZa7jtcgUYVAODL4aMFv_408A/s320/DSC00596.jpg" width="320" /></a></div>
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La cuochina ci dice di fare così</div>
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<span style="color: magenta;">1. Sul tagliere<span style="mso-spacerun: yes;">
</span>accostare, sovrapponendole, 3-4 fette sottili di pancetta di maiale. Spolverare sopra un po’
di farina, allineare delle foglie di <a href="https://www.google.com/search?client=firefox-b-d&q=shiso">shiso</a><span style="mso-spacerun: yes;">
</span>e arrotolare. Ripetere questa operazione due o tre volte, inserendo dentro il
rotolo appena avvolto. Dopo aver completato il rotolo, spolverare sopra altra
farina.</span></div>
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<span style="color: magenta;"> </span></div>
<span style="color: magenta;">2. Versare nella padella l’olio di semi e far soffriggere a fuoco medio
il rotolo (contrassegnato al punto 1.), far rosolare bene da tutti i
lati, anche i due lati sporgenti, sfumare con sake e mettere il
coperchio (per far cuocere l'interno) e cuocere a fuoco debole.</span><br />
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<span style="color: magenta;"> 3. Quando il sake sarà evaporato,
aggiungere gli ingredienti contrassegnati con ① e continuare a cuocere a
fuoco media sino a quando la salsina si addensa.
4. Affettare il rotolo in bocconcini e servire nei piatti con il contorno di Verdure saltate.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuiqSFVeO8DUngSctfZrg1yTHxbwRZEoC3TwUkPMD4qfNLLtWCKJeeUKUxv_Ov4iLCinEPvRngeKqBxbA4cMOtbSqMOUxzm66ZUGXNpH1TQ7mu-ybzYS0M4S3XAZzUMXh5hjiHG3aOy54/s1600/DSC00610.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuiqSFVeO8DUngSctfZrg1yTHxbwRZEoC3TwUkPMD4qfNLLtWCKJeeUKUxv_Ov4iLCinEPvRngeKqBxbA4cMOtbSqMOUxzm66ZUGXNpH1TQ7mu-ybzYS0M4S3XAZzUMXh5hjiHG3aOy54/s640/DSC00610.jpg" width="640" /></a></div>
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Le nostre verdure sono striscioline di carote e zucchine fatte con il pela patate passate un paio di minuti in padella . <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLTxHfK0iz29TUey1vAlSIP8xNooufvs6ChkVzQx08g8JazfLH4KPzznPAhrrtsRZgoKI3aYRTL1D08LPMLQp4MXsDMZJQeJe4VblL67yYkntpMfIATjxrqbrzOIara5FDvStpj-rnbXQ/s1600/DSC00599.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLTxHfK0iz29TUey1vAlSIP8xNooufvs6ChkVzQx08g8JazfLH4KPzznPAhrrtsRZgoKI3aYRTL1D08LPMLQp4MXsDMZJQeJe4VblL67yYkntpMfIATjxrqbrzOIara5FDvStpj-rnbXQ/s640/DSC00599.jpg" width="640" /></a></div>
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Talmente buona questa ricetta che la rifaremo .durante le cene in programma nel mese di agosto nel nostro alveare con amici e parenti e accompagnandola con le verdure saltate della ricetta norvegese.<br />
EVVIVA GRAZIE CUOCHINA<br />
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<b><b><b><b><b><b><b>Il nostro grazie grande..SEMPRE..<br />
a <b><span style="color: black;"><a href="http://ilgiardinodeisaporiedeicolori.blogspot.it/">Cuochina</a>, <a href="http://www.blogger.com/">Anna,</a> <a href="http://ilgiardinodeisaporiedeicolori.blogspot.gr/">Ornella</a></span></b> dei <a href="http://quantimodidifareerifare.blogspot.com/p/comunicazioni.html">Quanti modi di fare e rifare</a>, per il loro costante impegno,<br />
un saluto a tutte le cuochine che "RIFANNO" con noi .....<br />
troppo bello questo menù e gran bella idea di farci prendere un aereo ogni mese!!!</b></b></b></b></b></b></b> </div>
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Infatti il mese prossimo NON voleremo...si va in vacanza, <br />
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<b><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs9rQ9Uk9qIPjtKiCDur79lDV4T9VSNVhwM6qNyiIu0e51TXPQWr-uR7Kh75vumTYFTWXwYRqlpBXMPopF1VhTo2_ReGbqjisoGPBmOolChLYspN6NddNA9tnSmFokAxX0QOKZ_Cp31-A/s1600/08.buone+vacanze.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="300" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs9rQ9Uk9qIPjtKiCDur79lDV4T9VSNVhwM6qNyiIu0e51TXPQWr-uR7Kh75vumTYFTWXwYRqlpBXMPopF1VhTo2_ReGbqjisoGPBmOolChLYspN6NddNA9tnSmFokAxX0QOKZ_Cp31-A/s400/08.buone+vacanze.jpg" width="300" /></a></b></b></div>
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<b><b>11 agosto 2019 <b><span style="color: red;"><span style="font-size: small;">Siamo in vacanza </span></span></b></b></b></div>
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ma torniamo l'8 settembre 2019 e voleremo in Giappone<br />
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<b><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSuIm4P4Ciz7WK-ORrszho6xxhyphenhyphenZm8AuBvfyAhNKVDwKUV3p3MVE34sHChjGK1QHhpO9iLnUmOUSXhbrEBHwCDyC3RdFgBj4-E7s_1tnjeckIxJSqOrqqfnhn19z5_2eFCqjQjNSnXkIY/s1600/08.ramen.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="375" data-original-width="500" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSuIm4P4Ciz7WK-ORrszho6xxhyphenhyphenZm8AuBvfyAhNKVDwKUV3p3MVE34sHChjGK1QHhpO9iLnUmOUSXhbrEBHwCDyC3RdFgBj4-E7s_1tnjeckIxJSqOrqqfnhn19z5_2eFCqjQjNSnXkIY/s400/08.ramen.jpg" width="400" /></a></b></b></div>
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<b><b> <b>(Niwatori mune niku to pīman no hiyashi chūka) </b></b></b></div>
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<b><b><b>Ramen freddi con petto di pollo e peperoni verdi</b></b></b></div>
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<b><b>(<a href="https://quantimodidifareerifare.blogspot.com/2018/08/ricette-dal-mondo-ramen-freddi-con.html">Ricetta giapponese pubblicata il 26-08-2018</a>)</b></b></div>
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<b><b>Un bacio dalle 4 apine </b></b></div>
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apelaboriosahttp://www.blogger.com/profile/02499148758688842266noreply@blogger.com4tag:blogger.com,1999:blog-4615273682193670794.post-17854936706021663972019-06-09T09:00:00.000+02:002019-06-09T09:00:05.982+02:00QUANTI MODI DI FARE E RIFARE (Pannekake i kopp) Pancake in tazza <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3MDy9cpkNgZ3M2BP-sfD65BpK2aHbXYN8ic85mazqDr_id_zXAGKiB78sjIb7GRCtTC-vSj3Bijycm33v-etPH3Kp5-BwzEkDmv0KUmOCkt8c4KoXNFByNwJ2ZePQwZL4J7_ZWnAvIrQ/s1600/DSC00550.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3MDy9cpkNgZ3M2BP-sfD65BpK2aHbXYN8ic85mazqDr_id_zXAGKiB78sjIb7GRCtTC-vSj3Bijycm33v-etPH3Kp5-BwzEkDmv0KUmOCkt8c4KoXNFByNwJ2ZePQwZL4J7_ZWnAvIrQ/s640/DSC00550.jpg" width="640" /></a></div>
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💓💓💓💓💓💓💓💓💓💓💓<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH83YnnAf0rwdmfYIXhlFbQoZcBVbuspyOrTE6QLADjwAq14MCRvcqHP7gkEWu1BZcaTYjZCCzTwbK3Btk89TBO0xjrt0nS9iEehOqm-VEFoZm4YSoYSvm74ThZsZ0-xhyphenhyphennbsnoYjHLlS2/s1600/definitivo.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH83YnnAf0rwdmfYIXhlFbQoZcBVbuspyOrTE6QLADjwAq14MCRvcqHP7gkEWu1BZcaTYjZCCzTwbK3Btk89TBO0xjrt0nS9iEehOqm-VEFoZm4YSoYSvm74ThZsZ0-xhyphenhyphennbsnoYjHLlS2/s200/definitivo.jpg" width="135" /></a><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH83YnnAf0rwdmfYIXhlFbQoZcBVbuspyOrTE6QLADjwAq14MCRvcqHP7gkEWu1BZcaTYjZCCzTwbK3Btk89TBO0xjrt0nS9iEehOqm-VEFoZm4YSoYSvm74ThZsZ0-xhyphenhyphennbsnoYjHLlS2/s200/definitivo.jpg" width="135" /><b style="mso-bidi-font-weight: normal;"> </b><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH83YnnAf0rwdmfYIXhlFbQoZcBVbuspyOrTE6QLADjwAq14MCRvcqHP7gkEWu1BZcaTYjZCCzTwbK3Btk89TBO0xjrt0nS9iEehOqm-VEFoZm4YSoYSvm74ThZsZ0-xhyphenhyphennbsnoYjHLlS2/s200/definitivo.jpg" width="135" /><br />
<b style="mso-bidi-font-weight: normal;"> </b><br />
<b style="mso-bidi-font-weight: normal;"> Ciao a tutti e buona domenica! </b><br />
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<b style="mso-bidi-font-weight: normal;"> Oggi abbiamo il nostro appuntamento preferito ...</b><br />
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<b style="mso-bidi-font-weight: normal;"> </b> 💓💓💓💓💓💓💓💓💓💓💓<br />
<b style="mso-bidi-font-weight: normal;"> seconda domenica del mese alle ore 9</b><b style="mso-bidi-font-weight: normal;"> </b><br />
<b style="mso-bidi-font-weight: normal;"> con le cuochine dei <a href="http://quantimodidifareerifare.blogspot.com/p/comunicazioni.html">Quanti modi di fare e rifare</a></b><br />
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La nostra <a href="http://quantimodidifareerifare.blogspot.no/p/chi-siamo.html">Cuochina</a> ha preparato per il 2019 uno splendido menu' con ricette </div>
"<b>made in Japan (Giappone)</b>" e "<b>made in Norway (Norvegia)"</b><br />
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Avremo sempre la valigia pronta e un mese andremo in Giappone e il mese successivo andremo in Norvegia e così via...<b> non vediamo l'ora!!</b><br />
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<span class="mw-headline" id="Note" span="">💙💜💚💛💔💙💜💚💛💗</span><br />
<span class="mw-headline" id="Note" span=""> </span> <b>menù del 2019</b>. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh245A5CJvcd1wnKuMRsGxIfo4Mzhy01cPpjQh-DPeHzHCBvozdy416r6P93C5IB7MPjEqzqDQPSacEftiFO3oy8e0csUXrL-HhmbwySe0LFbtPR-rL4wh7LvMY724CbrQh7FJ3Z7537us/s1600/collage2019++400x400.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="400" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh245A5CJvcd1wnKuMRsGxIfo4Mzhy01cPpjQh-DPeHzHCBvozdy416r6P93C5IB7MPjEqzqDQPSacEftiFO3oy8e0csUXrL-HhmbwySe0LFbtPR-rL4wh7LvMY724CbrQh7FJ3Z7537us/s400/collage2019++400x400.png" width="400" /></a></div>
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Oggi si va in <b> </b><b> "<b>made in </b></b><b>Norway (Norvegia)"</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilxfE2620lXRAr-MN1VNXmmAMK7IQs480o8UtebEK-yAGuNDcSyRVpwOmi396eXpbLZfeC1vtjvyOl9htJtd1e8ZZGvpWpeXIs-FB_e1Y59_2MHu5QVXkKHTsoB3C-1xgJ2s6wRE4wG60/s1600/06.pannekake.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="375" data-original-width="500" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilxfE2620lXRAr-MN1VNXmmAMK7IQs480o8UtebEK-yAGuNDcSyRVpwOmi396eXpbLZfeC1vtjvyOl9htJtd1e8ZZGvpWpeXIs-FB_e1Y59_2MHu5QVXkKHTsoB3C-1xgJ2s6wRE4wG60/s400/06.pannekake.JPG" width="400" /></a></div>
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<b>(Pannekake i kopp) Pancake in tazza</b></div>
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(<a href="https://quantimodidifareerifare.blogspot.com/2018/06/ricette-dal-mondo-pancake-in-tazza.html">Ricetta norvegese pubblicata il 24-06-2018</a>)</div>
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Riportiamo in rosa tutta la ricetta originale e poi vi raccontiamo cosa abbiamo combinato oggi.....il nostro alveare, oltre a ridere, ha apprezzato molto </div>
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<i><b><span style="color: magenta;">Pancake in tazza facili e veloci. Una semplice, ma golosa ricetta, adatta sia per la colazione che per la cena.</span></b></i></div>
<i><b><span style="color: magenta;"> </span></b></i><br />
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<i><b><span style="color: magenta;"><span style="background: white;">Ingredienti per due coppette</span></span></b></i> <i><b><span style="color: magenta;"><span style="background: white;">• 1 cucchiaio di burro</span></span></b></i> <i><b><span style="color: magenta;"><span style="background: white;">• 1 cucchiaino da tè di olio dal sapore neutro</span></span></b></i> <i><b><span style="color: magenta;"><span style="background: white;">• 2 cucchiai di farina 00</span></span></b></i> <i><b><span style="color: magenta;"><span style="background: white;">• 2 cucchiai di yogurt greco al cocco*</span></span></b></i> <i><b><span style="color: magenta;"><span style="background: white;">• 1 cucchiaio di latte scremato</span></span></b></i> <i><b><span style="color: magenta;"><span style="background: white;">• 1 uovo</span></span></b></i> <i><b><span style="color: magenta;"><br />
</span></b></i> <i><b><span style="color: magenta;"><span style="background: white;">* Ho usato yogurt greco alla vaniglia a cui ho aggiunto un cucchiaio di farina di cocco.</span></span></b></i><br />
<i><b><span style="color: magenta;"><span style="background: white;"> </span><span style="background: white;">1. Sciogliere il burro nel forno a microonde.</span></span></b></i><br />
<i><b><span style="color: magenta;"><span style="background: white;"><span style="background: white;">2. Ungere la parte interna delle coppette con l'olio</span><span style="background: white;"><span style="background: white;"> dal sapore neutro</span>. Mescolare insieme al burro il resto degli ingredienti fino ad ottenere un composto uniforme. Versarlo nelle coppette.</span> <br />
<span style="background: white;">3. Cuocere nel forno a microonde per un minuto e mezzo. Controllare che il composto sia solidificato, se non è pronto, cuocere ancora per 15 secondi a intervalli.</span><br />
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<i><b><span style="color: magenta;"> </span></b></i><br />
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<i><b><span style="color: magenta;"><span style="background: white;"> </span></span></b></i></div>
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<i><b><span style="color: magenta;">Nota:<span style="background: white;"> </span></span></b></i> <i><b><span style="color: magenta;"><br />
</span></b></i> <i><b><span style="color: magenta;"><span style="background: white;">Tutti i forni a microonde sono diversi, iniziare con il tempo più breve, cioè un minuto e mezzo.</span></span></b></i> <i><b><span style="color: magenta;"><br />
</span></b></i> <i><b><span style="color: magenta;"><span style="background: white;"><span style="background: white;">A chi piace più dolce, si può aggiungere un poco di zucchero a piacimento, ma senza esagerare. </span> </span></span></b></i> <i><b><span style="color: magenta;"><span style="background: white;">E' delizioso servito con crema alla vaniglia e bacche, oppure banane a fette e spolverato di cannella.</span></span></b></i> <i><b><span style="color: magenta;"><span style="background: white;">Oppure si possono aggiungere al composto, prima di cuocerlo nel forno, bacche surgelate, tipo mirtilli, ma bisogna aumentare il tempo di cottura.</span></span></b></i></div>
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<span style="background: white;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnMlwYDzbEv2pGPTafVwfva-rTtS6Qp7fEGdPP5dXxC7rO4V_Lj061GtPC2HRK0YqmveVj7vUzahBitGa9-gD_R9BthHhYU1kQ68FVXup1ynePtpTtAHCuEl6J86xvJVMkbiCLTP5g0eM/s1600/DSC00519.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnMlwYDzbEv2pGPTafVwfva-rTtS6Qp7fEGdPP5dXxC7rO4V_Lj061GtPC2HRK0YqmveVj7vUzahBitGa9-gD_R9BthHhYU1kQ68FVXup1ynePtpTtAHCuEl6J86xvJVMkbiCLTP5g0eM/s640/DSC00519.jpg" width="640" /></a> </span><br />
<span style="background: white;">Nella nostra cucina non c'è il microonde e questi </span><br />
<span style="background: white;"><i><b><span style="color: magenta;">Pancake in tazza facili e veloci. </span></b></i></span><br />
<span style="background: white;">sono veloci perchè con circa due minuti di cottura in microonde sono pronti.</span><br />
<span style="background: white;">La curiosita' di provarli era tanta e poi...le apine più giovani volevano provarli con yogurt alla fragola e SMARTIES.... </span><br />
<span style="background: white;">Soluzione: cottura in forno tradizionale 180° per 15 minuti.</span><br />
<span style="background: white;">Solo una nota di colore....ve la immaginate l'apina di 4 anni che prepara gli smarties e che casualmente ne spariscono ...non si sa come,,,la metà?</span><br />
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<span style="background: white;">Ingredienti per due coppette</span><br />
<span style="background: white;">1 cucchiaio di burro fuso</span><br />
<span style="background: white;">2 cucchiai di yogurt alla fragola</span><br />
<span style="background: white;">1 cucchiaino da te di olio senza sapore per ungere le coppette</span><br />
<span style="background: white;">1 uovo</span><br />
<span style="background: white;">1 puntina di lievito per dolci </span><br />
<span style="background: white;">2 cucchiai di farina 00</span><br />
<span style="background: white;">1 cucchiaio di latte scremato</span><br />
<span style="background: white;">mini smarties ..fragole a piacere </span><br />
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<span style="background: white;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyZhN-zL9xlriIV2aR1Ba8mRXC7gLKiao9wvoc-WjQHF40eOOFyEDL90BQlkK3kuRVmaj2nRla2hXBlq6Ye6YNHXR14UO8JYnY-SFCPlnhpxs8mi3r4KHWmQM3lQV1wRqafrVRdSzu6Zo/s1600/DSC00524.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyZhN-zL9xlriIV2aR1Ba8mRXC7gLKiao9wvoc-WjQHF40eOOFyEDL90BQlkK3kuRVmaj2nRla2hXBlq6Ye6YNHXR14UO8JYnY-SFCPlnhpxs8mi3r4KHWmQM3lQV1wRqafrVRdSzu6Zo/s640/DSC00524.jpg" width="640" /></a></span><br />
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<span style="background: white;">Ungere le coppette con l'olio (devono essere adatte ad andare in forno)</span><br />
<span style="background: white;">Dopo avere fuso il burro unire lo yogurt, la farina, il latte scremato, la puntina di lievito per dolci e....ci siamo dimenticate l'uovo ecco perchè l'impasto aveva un bellissimo colore rosato!!! </span><br />
Ma che ridere...ce ne siamo accorte quando l'impasto era già nelle coppette e già decorato, <br />
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con gli smarties superstiti, dalla apina Camilla che era molto contenta del colore "osa" !!!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4A6Xf-y7QM-5pS9tfKWydEYysD7rAPXFVLrXYSC8e_15WtrFv4kwD_L_TYannsd0mik0CC3eJxZli-dEfbQUJnO9pEAQbGkI73yn7DPXtGUS13AV9EnyQYS_m8xQ8xkEQ6EpYAD_29TA/s1600/DSC00529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4A6Xf-y7QM-5pS9tfKWydEYysD7rAPXFVLrXYSC8e_15WtrFv4kwD_L_TYannsd0mik0CC3eJxZli-dEfbQUJnO9pEAQbGkI73yn7DPXtGUS13AV9EnyQYS_m8xQ8xkEQ6EpYAD_29TA/s640/DSC00529.jpg" width="640" /></a><br />
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Che fare?<br />
Decisione veloce...le facciamo cuocere e sentiamo come sono!<br />
Yessss...15 minuti di cottura e questo è il risultato<br />
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L'assaggio doveva essere perfetto...quindi spicchi di fragole, foglioline di menta e....<br />
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smarties giallo al centro<br />
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smarties verde al centro e...........</div>
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<i><b><span style="color: red;">UNA BONTA'.....!!!! UNA VERA BONTA"!!!!</span></b></i></div>
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<b><b><b><b><b><b><b>Il nostro grazie grande..SEMPRE..<br />
a <b><span style="color: black;"><a href="http://ilgiardinodeisaporiedeicolori.blogspot.it/">Cuochina</a>, <a href="http://www.blogger.com/">Anna,</a> <a href="http://ilgiardinodeisaporiedeicolori.blogspot.gr/">Ornella</a></span></b> dei <a href="http://quantimodidifareerifare.blogspot.com/p/comunicazioni.html">Quanti modi di fare e rifare</a>, per il loro costante impegno,<br />
un saluto a tutte le cuochine che "RIFANNO" con noi .....<br />
troppo bello questo menù e gran bella idea di farci prendere un aereo ogni mese!!!</b></b></b></b></b></b></b> </div>
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Infatti il mese prossimo voleremo in Giappone ..ma anche in Norvegia ...</div>
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sapete perchè? </div>
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<b>(Oba iri butabaraniku roru) Rotolo di maiale con foglie di shiso </b></div>
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<b> </b>e <b>(Grønnsaker med sting) verdure saltate </b></div>
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<a href="https://quantimodidifareerifare.blogspot.com/2018/07/ricette-dal-mondo-rotolo-di-maiale-con.html">(Ricette giapponese e norvegese pubblicate il 29-07-2018</a>) </div>
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Un bacio dalle 4 apine</div>
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apelaboriosahttp://www.blogger.com/profile/02499148758688842266noreply@blogger.com6tag:blogger.com,1999:blog-4615273682193670794.post-70816780172528811082019-05-12T09:00:00.000+02:002019-05-12T09:00:04.146+02:00QUANTI MODI DI FARE E RIFARE Sgombro con daikon grattugiato (Yaki saba no mizore niru)<div dir="ltr" style="text-align: left;" trbidi="on">
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💓💓💓💓💓💓💓💓💓💓💓<br />
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<b style="mso-bidi-font-weight: normal;"> </b><br />
<b style="mso-bidi-font-weight: normal;"> Ciao a tutti e buona domenica! </b><br />
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<b style="mso-bidi-font-weight: normal;"> Oggi abbiamo il nostro appuntamento preferito ...</b><br />
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<b style="mso-bidi-font-weight: normal;"> </b> 💓💓💓💓💓💓💓💓💓💓💓<br />
<b style="mso-bidi-font-weight: normal;"> seconda domenica del mese alle ore 9</b><b style="mso-bidi-font-weight: normal;"> </b><br />
<b style="mso-bidi-font-weight: normal;"> con le cuochine dei <a href="http://quantimodidifareerifare.blogspot.com/p/comunicazioni.html">Quanti modi di fare e rifare</a></b><br />
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La nostra <a href="http://quantimodidifareerifare.blogspot.no/p/chi-siamo.html">Cuochina</a> ha preparato per il 2019 uno splendido menu' con ricette </div>
"<b>made in Japan (Giappone)</b>" e "<b>made in Norway (Norvegia)"</b><br />
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Avremo sempre la valigia pronta e un mese andremo in Giappone e il mese successivo andremo in Norvegia e così via...<b> non vediamo l'ora!!</b><br />
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<span class="mw-headline" id="Note" span="">💙💜💚💛💔💙💜💚💛💗</span><br />
<span class="mw-headline" id="Note" span=""> </span> <b>menù del 2019</b>. <br />
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Oggi si va in <b> </b><b> "<b>made in Japan (Giappone)</b>"</b><br />
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<b>(Yaki saba no mizore niru) Sgombro con daikon grattugiato</b></div>
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(<a href="http://quantimodidifareerifare.blogspot.com/2018/05/ricette-dal-mondo-sgombro-con-daikon.html">Ricetta giapponese pubblicata il 20-05-2018</a>)</div>
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Ci siamo stupite tanto è buona anzi buonissima questa ricetta e tanto noi dobbiamo imparare!<br />
Quando abbiamo letto gli ingredienti...leggeteli con noi....<br />
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<b>Per 2 persone</b> <br />
2 fette di sgombro (250g)<br />
200g daikon grattugiato<br />
2 cucchiai di farina debole <br />
1 cucchiaio di olio di semi <br />
① salsa di soia 2 cucchiai <br />
① sake 2 cucchiai <br />
① mirin 2 cucchiai <br />
① acqua 100ml <br />
① dashi in polvere 1 cucchiaino <br />
20g zenzero grattugiato <br />
Erba cipollina qb<br />
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Ci siamo guardate in faccia e abbiamo detto ...<br />
erba cipollina ...SI..anche fiorita<br />
zenzero SI siamo solite ad averlo in casa<br />
salsa di soia SI<br />
sgombro...dal Ivano al mercato il sabato <br />
e il resto?<br />
Ci siamo dette che dobbiamo studiare e così abbiamo fatto!!<br />
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Cosa sono?<br />
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<span style="color: magenta;">Il daikon</span>, seppur molto diffuso in territorio nipponico, è originario della maggior parte dei Paesi dell'Asia orientale: presenta una forma molto simile a quella della carota, ma il sapore è decisamente più forte e piccante.<br />
Il daikon è una radice commestibile bianca comunemente conosciuta come <i>ravanello bianco</i> o <i>ravanello giapponese</i>; in lingua nipponica, il termine daikon significa “grossa radice”. Nel Regno Unito e nell'intera Asia, il daikon è comunemente noto come <i>mooli</i>.<br />
In medicina popolare, sembra che il daikon rappresenti un toccasana a tutti gli effetti.</div>
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Il <span style="color: magenta;">mirin</span> giapponese è caratterizzato da un colore dorato, leggermente ambrato; il suo gusto invece ricalca la dolcezza del sake con una presenza minore di alcol e una densità che assomiglia allo sciroppo. Comunemente viene utilizzato nella cucina giapponese e in qualche altro piatto asiatico.</div>
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Il <span style="color: magenta;"><b>dashi</b></span> è un tipico brodo giapponese, preparato con acqua, <b>alga kombu </b>(un'alga essiccata molto utilizzata nella cucina giapponese per insaporire i cibi) ed il <b>katsuobushi </b>(dei fiocchi di tonnetto striato essiccato, fermentato e affumicato). <br />
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<span style="color: magenta;"><b>Cos’è il sake e come si produce?</b></span></div>
Contrariamente a quanto spesso sentiamo, non è un liquore o un distillato, non è vino né birra, ma una <b>bevanda ottenuta dalla fermentazione del riso</b>. Esistono varietà di riso utilizzate esclusivamente per la produzione di questa bevanda alcolica. La fermentazione è indotta da un microrganismo (una muffa) chiamato <i>koji‐kin</i> e dall’aggiunta di lievito<br />
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Siamo andate a fare la spesa, trovato tutto e belle soddisfatte ci siamo messe in cucina e abbiamo provato la ricetta...che abbiamo poi rifatto alcuni giorni dopo per il nostro alveare<br />
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Questo sgombro diventerà la nostra ricetta ...pari ..pari come la cuochina ci ha insegnato e poi...la cosa di cucinare con una sola padella ci è piaciuta troppo.<br />
Riportiamo in rosa le indicazioni che abbiamo seguito.<br />
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<span style="color: magenta;"><b>Preparazione </b></span><br />
<span style="color: magenta;">Sbucciare daikon, grattugiarlo e tenere da parte. Tagliare l’erba cipollina ad anelli e tenere da parte.</span><br />
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<span style="color: magenta;"> 1. Tagliare ogni fetta di sgombro in due pezzi e infarinarli. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilRUA4pPRYvxJqMXq2QY1_L1AmwRp-qqMOe_TktiIjTxic_mvWT-HvLbVdGIt8bJfoXszlnRHs0FyYd2ab07YXlP7zVcniYMJ8XMiA3gvhlgBcHMcOAw4Sf2MWq0477znoPn6sshaSHGE/s1600/DSC00505.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilRUA4pPRYvxJqMXq2QY1_L1AmwRp-qqMOe_TktiIjTxic_mvWT-HvLbVdGIt8bJfoXszlnRHs0FyYd2ab07YXlP7zVcniYMJ8XMiA3gvhlgBcHMcOAw4Sf2MWq0477znoPn6sshaSHGE/s640/DSC00505.jpg" width="640" /></a><br />
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<span style="color: magenta;"> 2. Versare l'olio di semi nella padella, far riscaldare a fuoco medio e cuocere gli sgombri dai due lati, quindi toglierli dalla padella. </span><br />
<span style="color: magenta;">3. Eliminare con della carta da cucina l'olio dalla padella (punto 2.) e versare gli ingredieniti contrassegnati con ①, portare a bollore a fuoco alto, mettere al minimo ed aggiungere lo zenzero grattugiato.</span><br />
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<span style="color: magenta;">4. Mettere lo sgombro cotto nella padella 3. e far cuocere a fuoco debole per 10 minuti circa, con coperchio.</span><br />
<span style="color: magenta;"> 5. Infine, aggiungere daikon grattugiato, travasare nel piatto e distribuire sopra l’erba cipollina tagliata.</span><br />
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<span style="color: magenta;">Si accompagna bene con del riso bianco. Per la cottura del riso alla giapponese (<a href="https://quantimodidifareerifare.blogspot.com/p/come-cuocere-il-riso-alla-giapponese.html">vedere qui</a>)</span><br />
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<span style="color: magenta;">Note </span><br />
<span style="color: magenta;">Se i pezzi dello sgombro, prima di cuocerli, vengono infarinati il sapore sarà ancora più intenso e daikon grattugiato si attaccherà più agevolmente. </span><br />
<span style="color: magenta;">Lo zenzero va bene sia grattugiato che a pezzi</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF_pziMdIj5p-BRbjOZ_Xi5rd4ZGzOXgs0b5E1jdciqWD9bhg05KNlSKx0OsGxE3v-5sYrq1OcHRgShOQddj0elrODmvfmWYUSYKPKey8w9ioAkgX_02_vAiMmATyBVce2clXijopBowM/s1600/DSC00509.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1022" data-original-width="1600" height="408" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF_pziMdIj5p-BRbjOZ_Xi5rd4ZGzOXgs0b5E1jdciqWD9bhg05KNlSKx0OsGxE3v-5sYrq1OcHRgShOQddj0elrODmvfmWYUSYKPKey8w9ioAkgX_02_vAiMmATyBVce2clXijopBowM/s640/DSC00509.jpg" width="640" /></a><br />
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L'unica variante ...abbiamo usato anche i fiori dell'erba cipollina...visto la fioritura del periodo e abbiamo lasciato intero il filettino di sgombro!!<br />
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<b><b><b><b><b><b><b>Il nostro grazie grande..SEMPRE..<br />
a <b><span style="color: black;"><a href="http://ilgiardinodeisaporiedeicolori.blogspot.it/">Cuochina</a>, <a href="http://www.blogger.com/">Anna,</a> <a href="http://ilgiardinodeisaporiedeicolori.blogspot.gr/">Ornella</a></span></b> dei <a href="http://quantimodidifareerifare.blogspot.com/p/comunicazioni.html">Quanti modi di fare e rifare</a>, per il loro costante impegno,<br />
un saluto a tutte le cuochine che "RIFANNO" con noi .....<br />
troppo bello questo menù e gran bella idea di farci prendere un aereo ogni mese!!!</b></b></b></b></b></b></b> </div>
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Infatti il mese prossimo voleremo in <b>Norvegia</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilxfE2620lXRAr-MN1VNXmmAMK7IQs480o8UtebEK-yAGuNDcSyRVpwOmi396eXpbLZfeC1vtjvyOl9htJtd1e8ZZGvpWpeXIs-FB_e1Y59_2MHu5QVXkKHTsoB3C-1xgJ2s6wRE4wG60/s1600/06.pannekake.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="375" data-original-width="500" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilxfE2620lXRAr-MN1VNXmmAMK7IQs480o8UtebEK-yAGuNDcSyRVpwOmi396eXpbLZfeC1vtjvyOl9htJtd1e8ZZGvpWpeXIs-FB_e1Y59_2MHu5QVXkKHTsoB3C-1xgJ2s6wRE4wG60/s400/06.pannekake.JPG" width="400" /></a></div>
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09 giugno 2019 <b>(Pannekake i kopp) Pancake in tazza</b></div>
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(<a href="https://quantimodidifareerifare.blogspot.com/2018/06/ricette-dal-mondo-pancake-in-tazza.html">Ricetta norvegese pubblicata il 24-06-2018</a>)</div>
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apelaboriosahttp://www.blogger.com/profile/02499148758688842266noreply@blogger.com5tag:blogger.com,1999:blog-4615273682193670794.post-85006347824745687762019-04-14T09:00:00.000+02:002019-04-14T09:00:13.114+02:00QUANTI MODI DI FARE E RIFARE (Stekt laks med kokosris) Salmone in padella con riso al cocco<div dir="ltr" style="text-align: left;" trbidi="on">
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💓💓💓💓💓💓💓💓💓💓💓<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH83YnnAf0rwdmfYIXhlFbQoZcBVbuspyOrTE6QLADjwAq14MCRvcqHP7gkEWu1BZcaTYjZCCzTwbK3Btk89TBO0xjrt0nS9iEehOqm-VEFoZm4YSoYSvm74ThZsZ0-xhyphenhyphennbsnoYjHLlS2/s1600/definitivo.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH83YnnAf0rwdmfYIXhlFbQoZcBVbuspyOrTE6QLADjwAq14MCRvcqHP7gkEWu1BZcaTYjZCCzTwbK3Btk89TBO0xjrt0nS9iEehOqm-VEFoZm4YSoYSvm74ThZsZ0-xhyphenhyphennbsnoYjHLlS2/s200/definitivo.jpg" width="135" /></a><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH83YnnAf0rwdmfYIXhlFbQoZcBVbuspyOrTE6QLADjwAq14MCRvcqHP7gkEWu1BZcaTYjZCCzTwbK3Btk89TBO0xjrt0nS9iEehOqm-VEFoZm4YSoYSvm74ThZsZ0-xhyphenhyphennbsnoYjHLlS2/s200/definitivo.jpg" width="135" /><b style="mso-bidi-font-weight: normal;"> </b><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH83YnnAf0rwdmfYIXhlFbQoZcBVbuspyOrTE6QLADjwAq14MCRvcqHP7gkEWu1BZcaTYjZCCzTwbK3Btk89TBO0xjrt0nS9iEehOqm-VEFoZm4YSoYSvm74ThZsZ0-xhyphenhyphennbsnoYjHLlS2/s200/definitivo.jpg" width="135" /><br />
<b style="mso-bidi-font-weight: normal;"> </b><br />
<b style="mso-bidi-font-weight: normal;"> Ciao a tutti e buona domenica! </b><br />
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<b style="mso-bidi-font-weight: normal;"> Oggi abbiamo il nostro appuntamento preferito ...</b><br />
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<b style="mso-bidi-font-weight: normal;"> </b> 💓💓💓💓💓💓💓💓💓💓💓<br />
<b style="mso-bidi-font-weight: normal;"> seconda domenica del mese alle ore 9</b><b style="mso-bidi-font-weight: normal;"> </b><br />
<b style="mso-bidi-font-weight: normal;"> con le cuochine dei <a href="http://quantimodidifareerifare.blogspot.com/p/comunicazioni.html">Quanti modi di fare e rifare</a></b><br />
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La nostra <a href="http://quantimodidifareerifare.blogspot.no/p/chi-siamo.html">Cuochina</a> ha preparato per il 2019 uno splendido menu' con ricette </div>
"<b>made in Japan (Giappone)</b>" e "<b>made in Norway (Norvegia)"</b><br />
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Avremo sempre la valigia pronta e un mese andremo in Giappone e il mese successivo andremo in Norvegia e così via...<b> non vediamo l'ora!!</b><br />
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<span class="mw-headline" id="Note" span="">💙💜💚💛💔💙💜💚💛💗</span><br />
<span class="mw-headline" id="Note" span=""> </span> <b>menù del 2019</b>. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh245A5CJvcd1wnKuMRsGxIfo4Mzhy01cPpjQh-DPeHzHCBvozdy416r6P93C5IB7MPjEqzqDQPSacEftiFO3oy8e0csUXrL-HhmbwySe0LFbtPR-rL4wh7LvMY724CbrQh7FJ3Z7537us/s1600/collage2019++400x400.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="400" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh245A5CJvcd1wnKuMRsGxIfo4Mzhy01cPpjQh-DPeHzHCBvozdy416r6P93C5IB7MPjEqzqDQPSacEftiFO3oy8e0csUXrL-HhmbwySe0LFbtPR-rL4wh7LvMY724CbrQh7FJ3Z7537us/s400/collage2019++400x400.png" width="400" /></a></div>
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Oggi si va in "<b>made in </b><b> Norway (Norvegia)"</b> <br />
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<b>(Stekt laks med kokosris) Salmone in padella con riso al cocco</b> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRzXyVJdfeVP0xN0vKcw3wwjdxiL7AGufCjEwoyvu6SaPwx0FNveg-D0QUA3n2jpKU_ilMO59DnzO3hyphenhyphen7abqm8_RpsgKNUyEJ-ix1cntMb9eftaeNvyjZGoHjNrLqOJidBtFiyBg6SrA8/s1600/04.salmone+in+padella.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="375" data-original-width="500" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRzXyVJdfeVP0xN0vKcw3wwjdxiL7AGufCjEwoyvu6SaPwx0FNveg-D0QUA3n2jpKU_ilMO59DnzO3hyphenhyphen7abqm8_RpsgKNUyEJ-ix1cntMb9eftaeNvyjZGoHjNrLqOJidBtFiyBg6SrA8/s400/04.salmone+in+padella.JPG" width="400" /></a></div>
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Con questa ricetta ci siamo innamorate del riso Jasmine......</div>
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<span style="color: magenta;">Qual è la differenza tra riso Jasmine e riso Basmati?</span></div>
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<span style="color: magenta;"> </span><br />
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<span style="color: magenta;">Entrambe le qualità di riso appartengono alla categoria del riso profumato e si annoverano tra le qualità di riso a chicco lungo. Si differenziano principalmente per l’aroma. Il riso Basmati ha un sapore alle noci piuttosto terroso, il riso Jasmine è invece caratterizzato da un aroma floreale. Un’altra differenza è costituita dall’area di coltivazione. Il riso Basmati viene coltivato esclusivamente in India e Pakistan, il riso Jasmine proviene dalla Tailandia e dalla Cambogia.</span><br />
<span style="color: magenta;">(preso da Internet) </span><br />
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Per chi vuole rifare la ricetta originale della nostra cuochina questo è il link </div>
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(<a href="http://quantimodidifareerifare.blogspot.com/2018/04/ricette-dal-mondo-salmone-in-padella.html">Ricetta norvegese pubblicata il 22-04-2018</a>)</div>
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La nostra versione di oggi è quasi pari pari all'originale abbiamo sostituito solo i broccoli con fettuccine di zucchine. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaEi7pB1dczRRDUYWZzY0FsCNjPL7bwFRKhItvfSx-ijGDdv6bFPd5asHryqp3Fbv3wFTl0ET9xccORnNcTq8y3gtamsdmrNDfXvxmXEieh9NTGqE0z4MPvy1XHl3C1hgITM61sCa9x9s/s1600/DSC00466.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaEi7pB1dczRRDUYWZzY0FsCNjPL7bwFRKhItvfSx-ijGDdv6bFPd5asHryqp3Fbv3wFTl0ET9xccORnNcTq8y3gtamsdmrNDfXvxmXEieh9NTGqE0z4MPvy1XHl3C1hgITM61sCa9x9s/s640/DSC00466.jpg" width="640" /></a></div>
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Semplici da preparare.<br />
Lavare, spuntare le zucchine e con un pela patate ricavare delle fettuccine che abbiano anche la parte verde: La parte interna si puo' utilizzare per fare una crema di zucchine.<br />
Fare sbollentare le fettuccine in acqua salata bollente per alcuni minuti, scolare e condire con olio e limone oppure ripassarle in padella con filo olio, spicchio aglio.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4GkprbP2XOi3sPr_pwNj9up80cUEYwo9HnrVdOUywKMpCQIkgpH9vVpv2s6nHfqKEvRM72MtV9ampcJo-vcMGOJuqck5R5f6YzNtsAs8QxTa0p6mVzaLQXRTQBfTBOHfZhDgfa8ND_ng/s1600/DSC00477.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4GkprbP2XOi3sPr_pwNj9up80cUEYwo9HnrVdOUywKMpCQIkgpH9vVpv2s6nHfqKEvRM72MtV9ampcJo-vcMGOJuqck5R5f6YzNtsAs8QxTa0p6mVzaLQXRTQBfTBOHfZhDgfa8ND_ng/s640/DSC00477.jpg" width="640" /></a></div>
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<b>Ingredienti per 4 persone</b><br />
• 2 e 1⁄2 dl di riso Jasmine<br />
• 2 e 1⁄2 dl latte di cocco<br />
• 2 e 1⁄2 dl acqua<br />
• 1⁄2 cucchiaino sale<br />
• 2 e 1⁄2 dl farina di cocco<br />
• 800 g filetto di salmone senza lische e pelle<br />
• 2 cucchiai di margarina<br />
• 1 cucchiaino di sale<br />
• 1⁄2 cucchiaino di pepe bianco macinato<br />
• 400 g broccoli verdi <span style="color: magenta;"> <b>sostituiti da 6 zucchine verdi</b></span><br />
• 4 spicchi di aglio<br />
• 2 cucchiai di olio dal sapore neutro<br />
• 1 cucchiaio salsa di soia <br />
• 1 limone <br />
(NB. 1 dl = 100 ml)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIxpLzwWaFWkqHmr2eUaZUwhluO7k67YxzxZ9_Ckhhm4-5XmuQ3nbzFKHj0SQisBrGVYSGxA7HQawEGIeEhXPHk2gwfFujeYmb0MoPtlfJjNIhO_Vy79oYCQrgnxzAmUaKb6f7N9Ndmy4/s1600/DSC00474.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIxpLzwWaFWkqHmr2eUaZUwhluO7k67YxzxZ9_Ckhhm4-5XmuQ3nbzFKHj0SQisBrGVYSGxA7HQawEGIeEhXPHk2gwfFujeYmb0MoPtlfJjNIhO_Vy79oYCQrgnxzAmUaKb6f7N9Ndmy4/s640/DSC00474.JPG" width="640" /></a><br />
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Risciacquare bene il riso con acqua fredda e lasciare scolare. </div>
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Metterlo in una pentola insieme al latte di cocco, l'acqua ed il sale. </div>
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Portare ad ebollizione, abbassare il calore al minimo e cuocere</div>
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per 15 minuti, mescolando di tanto in tanto.</div>
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Togliere la pentola dal fuoco e lasciare riposare il riso per 10 minuti. </div>
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Nel frattempo tagliare il filetto di salmone in porzioni di circa 200 grammi, salare e pepare. </div>
Sciogliere in una padella la margarina e quando smette di sfrigolare,<br />
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mettere il salmone e lasciare cuocere a fuoco medio-basso per circa 3 minuti.</div>
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Girarlo delicatamente e fare cuocere per altri 2-3 minuti dall'altra parte o finché non sarà cotto. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDmMFxayUyxF6PS91Sc8nsW6q-ySrYN8Nwkr3tlh7MuvcyZybRdF80jsq4VQJCijAZmJkPuy27JHup-mtxIFj8sIC3apxlxX3_jofp86kDClGmeVyu-5M8rDTbSFOW76NVmwKtyvVhLgM/s1600/DSC00486.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDmMFxayUyxF6PS91Sc8nsW6q-ySrYN8Nwkr3tlh7MuvcyZybRdF80jsq4VQJCijAZmJkPuy27JHup-mtxIFj8sIC3apxlxX3_jofp86kDClGmeVyu-5M8rDTbSFOW76NVmwKtyvVhLgM/s640/DSC00486.jpg" width="640" /></a></div>
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Aggiungere la farina di cocco al riso e mescolare bene. </div>
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Impiattare il salmone. </div>
Mescolare al sughetto un cucchiaio di salsa di soia e versarlo sopra il pesce.<br />
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Servire con fettuccine di zucchine, riso e limone. A piacere, anche un po' di salsa di soia a parte.</div>
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<b><b><b><b><b><b><b>Il nostro grazie grande..SEMPRE..<br />
a <b><span style="color: black;"><a href="http://ilgiardinodeisaporiedeicolori.blogspot.it/">Cuochina</a>, <a href="http://www.blogger.com/">Anna,</a> <a href="http://ilgiardinodeisaporiedeicolori.blogspot.gr/">Ornella</a></span></b> dei <a href="http://quantimodidifareerifare.blogspot.com/p/comunicazioni.html">Quanti modi di fare e rifare</a>, per il loro costante impegno,<br />
un saluto a tutte le cuochine che "RIFANNO" con noi .....<br />
troppo bello questo menù e gran bella idea di farci prendere un aereo ogni mese!!!</b></b></b></b></b></b></b> </div>
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Infatti il mese prossimo voleremo in <b>Giappone</b> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV446M2QYGZ56yUFZrDuFYd8A5yu-5Hj1EEMjGKnYFnwT8JftYfWlH2LIw1dzu29wJEkFEcc0VW78qF04_kVFTdi3hkh2yjyiX8MdouVlCp9uSLx63a0_FWkYIZqb_kPe8x_m2YRiL5Bg/s1600/05.sgombro.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="375" data-original-width="500" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV446M2QYGZ56yUFZrDuFYd8A5yu-5Hj1EEMjGKnYFnwT8JftYfWlH2LIw1dzu29wJEkFEcc0VW78qF04_kVFTdi3hkh2yjyiX8MdouVlCp9uSLx63a0_FWkYIZqb_kPe8x_m2YRiL5Bg/s400/05.sgombro.jpg" width="400" /></a></div>
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12 maggio 2019 <b>(Yaki saba no mizore niru) Sgombro con daikon grattugiato</b></div>
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(<a href="http://quantimodidifareerifare.blogspot.com/2018/05/ricette-dal-mondo-sgombro-con-daikon.html">Ricetta giapponese pubblicata il 20-05-2018</a>)</div>
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apelaboriosahttp://www.blogger.com/profile/02499148758688842266noreply@blogger.com5tag:blogger.com,1999:blog-4615273682193670794.post-14902402025306089852019-03-10T09:00:00.000+01:002019-03-10T09:00:09.867+01:00QUANTI MODI DI FARE E RIFARE (Ebi katsu) Cotolette di gamberi<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVrZTd6TxTVIp4tIR9LssUGPXU0y1rcSGdb1Puleg3lcKn3ZrdWILem9TRhhVrJBsZ1JDqjIxTUmFn4TmHGnKBHXj_S1iQZ3wtFgCL3_OcsaJE1771V4XHFAAkZGv0ZN6s3yk3GV9S7o4/s1600/DSC00453.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVrZTd6TxTVIp4tIR9LssUGPXU0y1rcSGdb1Puleg3lcKn3ZrdWILem9TRhhVrJBsZ1JDqjIxTUmFn4TmHGnKBHXj_S1iQZ3wtFgCL3_OcsaJE1771V4XHFAAkZGv0ZN6s3yk3GV9S7o4/s640/DSC00453.JPG" width="640" /></a><br />
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💓💓💓💓💓💓💓💓💓💓💓<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH83YnnAf0rwdmfYIXhlFbQoZcBVbuspyOrTE6QLADjwAq14MCRvcqHP7gkEWu1BZcaTYjZCCzTwbK3Btk89TBO0xjrt0nS9iEehOqm-VEFoZm4YSoYSvm74ThZsZ0-xhyphenhyphennbsnoYjHLlS2/s1600/definitivo.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH83YnnAf0rwdmfYIXhlFbQoZcBVbuspyOrTE6QLADjwAq14MCRvcqHP7gkEWu1BZcaTYjZCCzTwbK3Btk89TBO0xjrt0nS9iEehOqm-VEFoZm4YSoYSvm74ThZsZ0-xhyphenhyphennbsnoYjHLlS2/s200/definitivo.jpg" width="135" /></a><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH83YnnAf0rwdmfYIXhlFbQoZcBVbuspyOrTE6QLADjwAq14MCRvcqHP7gkEWu1BZcaTYjZCCzTwbK3Btk89TBO0xjrt0nS9iEehOqm-VEFoZm4YSoYSvm74ThZsZ0-xhyphenhyphennbsnoYjHLlS2/s200/definitivo.jpg" width="135" /><b style="mso-bidi-font-weight: normal;"> </b><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH83YnnAf0rwdmfYIXhlFbQoZcBVbuspyOrTE6QLADjwAq14MCRvcqHP7gkEWu1BZcaTYjZCCzTwbK3Btk89TBO0xjrt0nS9iEehOqm-VEFoZm4YSoYSvm74ThZsZ0-xhyphenhyphennbsnoYjHLlS2/s200/definitivo.jpg" width="135" /><br />
<b style="mso-bidi-font-weight: normal;"> </b><br />
<b style="mso-bidi-font-weight: normal;"> Ciao a tutti e buona domenica! </b><br />
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<b style="mso-bidi-font-weight: normal;"> Oggi abbiamo il nostro appuntamento preferito ...</b><br />
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<b style="mso-bidi-font-weight: normal;"> </b> 💓💓💓💓💓💓💓💓💓💓💓<br />
<b style="mso-bidi-font-weight: normal;"> seconda domenica del mese alle ore 9</b><b style="mso-bidi-font-weight: normal;"> </b><br />
<b style="mso-bidi-font-weight: normal;"> con le cuochine dei <a href="http://quantimodidifareerifare.blogspot.com/p/comunicazioni.html">Quanti modi di fare e rifare</a></b><br />
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La nostra <a href="http://quantimodidifareerifare.blogspot.no/p/chi-siamo.html">Cuochina</a> ha preparato per il 2019 uno splendido menu' con ricette </div>
"<b>made in Japan (Giappone)</b>" e "<b>made in Norway (Norvegia)</b><br />
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Avremo sempre la valigia pronta e un mese andremo in Giappone e il mese successivo andremo in Norvegia e così via...<b> non vediamo l'ora!!</b><br />
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<span class="mw-headline" id="Note" span="">💙💜💚💛💔💙💜💚💛💗</span><br />
<span class="mw-headline" id="Note" span=""> </span> <b>menù del 2019</b>. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh245A5CJvcd1wnKuMRsGxIfo4Mzhy01cPpjQh-DPeHzHCBvozdy416r6P93C5IB7MPjEqzqDQPSacEftiFO3oy8e0csUXrL-HhmbwySe0LFbtPR-rL4wh7LvMY724CbrQh7FJ3Z7537us/s1600/collage2019++400x400.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="400" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh245A5CJvcd1wnKuMRsGxIfo4Mzhy01cPpjQh-DPeHzHCBvozdy416r6P93C5IB7MPjEqzqDQPSacEftiFO3oy8e0csUXrL-HhmbwySe0LFbtPR-rL4wh7LvMY724CbrQh7FJ3Z7537us/s400/collage2019++400x400.png" width="400" /></a></div>
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Oggi si va in "<b>made in Japan (Giappone)</b>"<br />
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<b><span style="font-size: medium;">(Ebi katsu) Cotolette di gamberi</span></b> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjaiUXnfcduizDaGDP4ewh61uVfqEmmkFqgaXC8k4UamkAsCwwqdhM1F_GKz5U2QRbZvrw9bM5nySp6xzQZ1wRzAUJ2r6R9nik-STp2I0u295OIStCrmOPRuDUIjjT6wvepGDspj9Yogg/s1600/cotolette+gamberi+%252812%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="375" data-original-width="500" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjaiUXnfcduizDaGDP4ewh61uVfqEmmkFqgaXC8k4UamkAsCwwqdhM1F_GKz5U2QRbZvrw9bM5nySp6xzQZ1wRzAUJ2r6R9nik-STp2I0u295OIStCrmOPRuDUIjjT6wvepGDspj9Yogg/s400/cotolette+gamberi+%252812%2529.jpg" width="400" /></a></div>
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<a href="https://delishkitchen.tv/recipes/139173002611786217"><b>(Qui per visionare il filmato della ricetta in lingua originale)</b></a></div>
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Dobbiamo dire subito ..subito che sono TROPPO BUONE queste cotolette e dobbiamo anche dire che le abbiamo preparate due volte la prima ..uguale uguale alla ricetta della cuochina <a href="http://quantimodidifareerifare.blogspot.com/2018/03/ricette-dal-mondo-cotolette-di-gamberi.html" target="_blank">cotolette-di-gamberi.</a><br />
la seconda volta abbiamo seguito il consiglio della cuochina che vi riportiamo<br />
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<b><span style="color: magenta;">Ricetta molto popolare che piace anche ai bambini! Irresistibili per la consistente croccantezza dell’involucro ed il sapore dei gamberi . Ottime anche per farcire i panini</span></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpeMTPB4csoWPOPLR_TkD1dYE3ulsw8WEbs19VsexcsvgimPHfEmmxgUX1CsfyzJ3bG1pCkixYOutqvYeAIPbPXj8c-l1rYUN0ZC_k7IFM5pANGbYLjEjV_A3jWk1X87Gerp0wLGVLbuc/s1600/DSC00441.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpeMTPB4csoWPOPLR_TkD1dYE3ulsw8WEbs19VsexcsvgimPHfEmmxgUX1CsfyzJ3bG1pCkixYOutqvYeAIPbPXj8c-l1rYUN0ZC_k7IFM5pANGbYLjEjV_A3jWk1X87Gerp0wLGVLbuc/s640/DSC00441.jpg" width="640" /></a></div>
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Si abbiamo farcito dei panini che abbiamo comperato dal fornaio e che sono piaciuti "da matto" come dice la nostra piccola apina di 4 anni.<br />
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Ingredienti per le cotolette<br />
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300 gr. di gamberi sgusciati<br />
2 patate pasta gialla<br />
foglioline di timo limonato (oppure timo oppure basilico)<br />
sale e pepe<br />
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per la panatura<br />
2 uova<br />
2 cucchiai di farina<br />
pane grattato mischiato a capelli d'angelo tritati (poetico il nome ma sono un tipo di pasta sottilissima)<br />
olio di semi per friggere<br />
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per farcire<br />
foglie insalata scarola lavate<br />
maionese in tubo<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggtxobFdFmMaut_iBhyi-9gjnha_soUf8PcqOoiAhsjZQGEdrcksNffzNAbggnkQMgip1qBEhVvL3PtsXrceJ-2GkNkDQLwIQGhO-HI1j2QpwiEhdr5JnHMr0KN1me_bkJbA3R8lIg_sE/s1600/DSC00449.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggtxobFdFmMaut_iBhyi-9gjnha_soUf8PcqOoiAhsjZQGEdrcksNffzNAbggnkQMgip1qBEhVvL3PtsXrceJ-2GkNkDQLwIQGhO-HI1j2QpwiEhdr5JnHMr0KN1me_bkJbA3R8lIg_sE/s640/DSC00449.jpg" width="640" /></a><br />
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Abbiamo sgusciato i gamberi e rimosso il filamento nero.sul dorso.<br />
Li abbiamo in parte tritati a coltello e in parte fatti a tocchetti.<br />
Abbiamo lessato le patate in acqua salata partendo da acqua fredda e una volta cotte le abbiamo sbucciate e schiacciate a purea.<br />
Abbiamo unito i gamberi alle patate ancora tiepide che si sono compattati subito, foglioline di timo limonato. sale e pepe.<br />
Abbiamo formato delle palline come un mandarino.. <br />
In una ciotola abbiamo spaccato le due uova aggiunto la farina poco sale e pepe, mescolato con una frusta.<br />
Le abbiamo passate nel pangrattato-capelli d'angelo, nell'uovo e farina e poi ancora nel pangrattato-capelli d'angelo. Si formeranno dei piccoli aghini che una volta fritti sono croccanti e davvero gustosi.<br />
Abbiamo fritto le nostre palline in abbondante olio a 180°C, fino a doratura e fatte sgocciolare su carta assorbente<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDxoCBil3TLffX1rTlk5CAucMxnMHQB1Bs7-7ffVoqamogiNzy6xr_yeoY_bmgO80gBfy3RK_FKOmZRU5jJhOQeNbnaERK5RJePCdJG3FDgNNdV5-dRWqOQ3T4opG_KlTtsOwT1BU1Oqw/s1600/DSC00448.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDxoCBil3TLffX1rTlk5CAucMxnMHQB1Bs7-7ffVoqamogiNzy6xr_yeoY_bmgO80gBfy3RK_FKOmZRU5jJhOQeNbnaERK5RJePCdJG3FDgNNdV5-dRWqOQ3T4opG_KlTtsOwT1BU1Oqw/s640/DSC00448.JPG" width="640" /></a><br />
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Volete un panino anche voi?<br />
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Si davvero a noi veniva l'acquolina in bocca nel prepararli...<br />
foglie di scarola, puntine di maionese , chiusura panino con il suo "coperchio" croccante e <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghyQT2nRmzUMJTYQMiCjow7oxBIrFQArpfpQfdmHUto6xeoKDvXetxRCiKJ0hq0AwujgLijsd6gp1ZgTYTEJ6aGovndXs0-K2qhdwsxeMb2xT9d20dPJlNL-yi6nRsO6G7BB5rl-YsHt4/s1600/DSC00443.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghyQT2nRmzUMJTYQMiCjow7oxBIrFQArpfpQfdmHUto6xeoKDvXetxRCiKJ0hq0AwujgLijsd6gp1ZgTYTEJ6aGovndXs0-K2qhdwsxeMb2xT9d20dPJlNL-yi6nRsO6G7BB5rl-YsHt4/s640/DSC00443.jpg" width="640" /></a><br />
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UNA MERAVIGLIA!!!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkRc0rl3ipkykux3_bQD4sO9_6uShZv7fyJ2CFuxuhyYdJETt4Rwf0ircyc5PV6koqCixLc88ok1juNkwNO_2AF8MoM4BUX_7HwMfmUWBlO0xpFva9zcFgPUR1SA_elQxN34l_Gk1eWCs/s1600/DSC00444.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkRc0rl3ipkykux3_bQD4sO9_6uShZv7fyJ2CFuxuhyYdJETt4Rwf0ircyc5PV6koqCixLc88ok1juNkwNO_2AF8MoM4BUX_7HwMfmUWBlO0xpFva9zcFgPUR1SA_elQxN34l_Gk1eWCs/s640/DSC00444.jpg" width="640" /></a><br />
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<b><b><b><b><b><b><b>gnammm...... gnammm </b></b></b></b></b></b></b></div>
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<b><b><b><b><b><b><b>Il nostro grazie grande..SEMPRE..<br />
a <b><span style="color: black;"><a href="http://ilgiardinodeisaporiedeicolori.blogspot.it/">Cuochina</a>, <a href="http://www.blogger.com/">Anna,</a> <a href="http://ilgiardinodeisaporiedeicolori.blogspot.gr/">Ornella</a></span></b> dei <a href="http://quantimodidifareerifare.blogspot.com/p/comunicazioni.html">Quanti modi di fare e rifare</a>, per il loro costante impegno,<br />
un saluto a tutte le cuochine che "RIFANNO" con noi .....<br />
troppo bello questo menù e gran bella idea di farci prendere un aereo ogni mese!!!</b></b></b></b></b></b></b> </div>
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Infatti il mese prossimo voleremo in <b>Norvegia</b></div>
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14 aprile 2019 <b>(Stekt laks med kokosris) Salmone in padella con riso al cocco</b></div>
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(<a href="http://quantimodidifareerifare.blogspot.com/2018/04/ricette-dal-mondo-salmone-in-padella.html">Ricetta norvegese pubblicata il 22-04-2018</a>)</div>
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apelaboriosahttp://www.blogger.com/profile/02499148758688842266noreply@blogger.com7tag:blogger.com,1999:blog-4615273682193670794.post-66902090995004842412019-02-10T09:00:00.000+01:002019-02-10T09:00:09.363+01:00QUANTI MODI DI FARE E RIFARE (Kikertsalatmed eggerøre) Insalata di ceci con uova strapazzate<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM7Hncv0fPQGy-HE2n51EVpPtiANfkqQqQNtxmawRNKm8_IwI_3JozJ5dPzsq0bFC_MwS9QWPOSdv13b_P1Le8-iT4m5t3uG3RX9fMP55Ab0Rmrn6Dpo18B91sFkuoBpn1uc5ypUKTLtY/s1600/DSC00427.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM7Hncv0fPQGy-HE2n51EVpPtiANfkqQqQNtxmawRNKm8_IwI_3JozJ5dPzsq0bFC_MwS9QWPOSdv13b_P1Le8-iT4m5t3uG3RX9fMP55Ab0Rmrn6Dpo18B91sFkuoBpn1uc5ypUKTLtY/s640/DSC00427.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH83YnnAf0rwdmfYIXhlFbQoZcBVbuspyOrTE6QLADjwAq14MCRvcqHP7gkEWu1BZcaTYjZCCzTwbK3Btk89TBO0xjrt0nS9iEehOqm-VEFoZm4YSoYSvm74ThZsZ0-xhyphenhyphennbsnoYjHLlS2/s1600/definitivo.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH83YnnAf0rwdmfYIXhlFbQoZcBVbuspyOrTE6QLADjwAq14MCRvcqHP7gkEWu1BZcaTYjZCCzTwbK3Btk89TBO0xjrt0nS9iEehOqm-VEFoZm4YSoYSvm74ThZsZ0-xhyphenhyphennbsnoYjHLlS2/s200/definitivo.jpg" width="135" /></a><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH83YnnAf0rwdmfYIXhlFbQoZcBVbuspyOrTE6QLADjwAq14MCRvcqHP7gkEWu1BZcaTYjZCCzTwbK3Btk89TBO0xjrt0nS9iEehOqm-VEFoZm4YSoYSvm74ThZsZ0-xhyphenhyphennbsnoYjHLlS2/s200/definitivo.jpg" width="135" /><b style="mso-bidi-font-weight: normal;"> </b><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH83YnnAf0rwdmfYIXhlFbQoZcBVbuspyOrTE6QLADjwAq14MCRvcqHP7gkEWu1BZcaTYjZCCzTwbK3Btk89TBO0xjrt0nS9iEehOqm-VEFoZm4YSoYSvm74ThZsZ0-xhyphenhyphennbsnoYjHLlS2/s200/definitivo.jpg" width="135" /><br />
<b style="mso-bidi-font-weight: normal;"> </b><br />
<b style="mso-bidi-font-weight: normal;"> Ciao a tutti e buona domenica! </b><br />
<br />
<b style="mso-bidi-font-weight: normal;"> Oggi abbiamo il nostro appuntamento preferito ...</b><br />
<br />
<b style="mso-bidi-font-weight: normal;"> </b> 💓💓💓💓💓💓💓💓💓💓💓<br />
<b style="mso-bidi-font-weight: normal;"> seconda domenica del mese alle ore 9</b><b style="mso-bidi-font-weight: normal;"> </b><br />
<b style="mso-bidi-font-weight: normal;"> con le cuochine dei <a href="http://quantimodidifareerifare.blogspot.com/p/comunicazioni.html">Quanti modi di fare e rifare</a></b><br />
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La nostra <a href="http://quantimodidifareerifare.blogspot.no/p/chi-siamo.html">Cuochina</a> ha preparato per il 2019 uno splendido menu' con ricette </div>
"<b>made in Japan (Giappone)</b>" e "<b>made in Norway (Norvegia)</b><br />
<br />
Avremo sempre la valigia pronta e un mese andremo in Giappone e il mese successivo andremo in Norvegia e così via...<b> non vediamo l'ora!!</b><br />
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<span class="mw-headline" id="Note" span="">💙💜💚💛💔💙💜💚💛💗</span><br />
<span class="mw-headline" id="Note" span=""> </span> <b>menù del 2019</b>. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh245A5CJvcd1wnKuMRsGxIfo4Mzhy01cPpjQh-DPeHzHCBvozdy416r6P93C5IB7MPjEqzqDQPSacEftiFO3oy8e0csUXrL-HhmbwySe0LFbtPR-rL4wh7LvMY724CbrQh7FJ3Z7537us/s1600/collage2019++400x400.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="400" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh245A5CJvcd1wnKuMRsGxIfo4Mzhy01cPpjQh-DPeHzHCBvozdy416r6P93C5IB7MPjEqzqDQPSacEftiFO3oy8e0csUXrL-HhmbwySe0LFbtPR-rL4wh7LvMY724CbrQh7FJ3Z7537us/s400/collage2019++400x400.png" width="400" /></a></div>
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Oggi si va in Norvegia....pronti per una insalata che ci ha sorpreso per la bonta'<br />
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<b><img border="0" data-original-height="375" data-original-width="500" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBQ_OA8Y8xWNkxCyI9DJO-L4VB1MVuE4ZJZlfuGIpOeE08fgSHv2v1bd1gS1l1pW2uO4GjuBvXAXwOLVgvFR4n7I8oCTgYJV7RW_W-VfjHsMMQl9RpiyZ6xUNDWIyOa08oYxfv3fRqC1M/s400/02.insalata+%2528kikertsalat%2529.JPG" width="400" /> </b></div>
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<b> <b>(Kikertsalatmed eggerøre) Insalata di ceci con uova strapazzate</b></b><br />
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Al nostro alveare questa insalata è piaciuta tantissimo e l'abbiamo rifatta già un paio di volte.<br />
E' un piatto che va bene per il pranzo o per la cena, veloce da preparare, fresco e gustoso da mangiare e bellissimo da vedere <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbh64vuzx9mRxra_mE3TlfHV8blOMHM_LG77UfBfOwB4triPwOrBV_eXTqcnditoEU4XjtmhrOJ57YyB4i70q3PGVI2Typ7MrY7M0vRY3YUMJaFn9d8EAi3EGYH5V25luXokts1HWWA9M/s1600/DSC00415.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbh64vuzx9mRxra_mE3TlfHV8blOMHM_LG77UfBfOwB4triPwOrBV_eXTqcnditoEU4XjtmhrOJ57YyB4i70q3PGVI2Typ7MrY7M0vRY3YUMJaFn9d8EAi3EGYH5V25luXokts1HWWA9M/s640/DSC00415.jpg" width="640" /></a></div>
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Ci siamo attenute alla ricetta della cuochina che riportiamo sotto in rosa, sostituendo solo due cose:<br />
il prezzemo con erba cipollina e margarinca per cuocere con olio evo.<br />
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<b><span style="color: magenta;">Ingredienti per 4 persone</span></b><br />
<b><span style="color: magenta;">• 400 g di ceci in scatola</span></b><br />
<b><span style="color: magenta;">• 1 cipolla rossa</span></b><br />
<b><span style="color: magenta;">• 2 arance</span></b><br />
<b><span style="color: magenta;">• 4 cucchiai di prezzemolo fresco tritato</span></b><br />
<b><span style="color: magenta;">• 1 pacco di babybladsalat 65 g*</span></b><br />
<b><span style="color: magenta;">• 8 uova</span></b><br />
<b><span style="color: magenta;">• 8 cucchiai di acqua</span></b><br />
<b><span style="color: magenta;">• ½ cucchiaino da the di sale</span></b><br />
<b><span style="color: magenta;">• ¼ cucchiaino da the di pepe</span></b><br />
<b><span style="color: magenta;">• 2 cucchiai di margarina per cuocere</span></b><br />
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<b><span style="color: magenta;">*babybladsalat: baby(piccolo) blad(foglia) salat (insalata) è un misto di insalata, spinaci, rucola..tutte novelle.</span></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz8zY0-Hr5OgbesLbklHgmS2TiKYU232n7rrteSoQ7Wn4Di_9QnYB5Dyj_zxpdL210SzDT8mbTSVNjfH4WJr45McLBonnzYIISJsUYCXUwrI79U1qUAkrV8DIeEasVXn6c7ZfWQjslgHY/s1600/DSC00425.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1065" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz8zY0-Hr5OgbesLbklHgmS2TiKYU232n7rrteSoQ7Wn4Di_9QnYB5Dyj_zxpdL210SzDT8mbTSVNjfH4WJr45McLBonnzYIISJsUYCXUwrI79U1qUAkrV8DIeEasVXn6c7ZfWQjslgHY/s640/DSC00425.jpg" width="640" /></a><br />
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<b><span style="color: magenta;">Preparazione</span></b><br />
<b><span style="color: magenta;">1. Versare i ceci in un colino e lasciarli scolare bene. </span></b><br />
<b><span style="color: magenta;">2. Affettare sottilmente la cipolla. Togliere tutta la buccia delle arance e tagliarle a fette.</span></b><br />
<b><span style="color: magenta;">3. Mescolare insieme ceci, cipolla, arance, il prezzemolo e l'insalata.</span></b><br />
<b><span style="color: magenta;">4. Rompere le uova in una ciotola, sbattere insieme all'acqua, sale e
pepe. Scaldare in una padella la margarina, cuocere le uova strapazzate e
mescolarle con l'insalata.</span></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYlCitCKGdCEBYfGrzrLKCxHIM17fnpun6ZPJZbtAYXuIwQC_rO1Idn08DiBdqIvXqruAqCfw5Ci4iAy05173lHYAGidf9diyOHaVascytdnl1iKu2KD5RFrTkURYlegIi7DWClyXJ5as/s1600/DSC00430.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYlCitCKGdCEBYfGrzrLKCxHIM17fnpun6ZPJZbtAYXuIwQC_rO1Idn08DiBdqIvXqruAqCfw5Ci4iAy05173lHYAGidf9diyOHaVascytdnl1iKu2KD5RFrTkURYlegIi7DWClyXJ5as/s640/DSC00430.jpg" width="640" /></a></div>
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Bella vero?<br />
Questa insalata puo' cambiare look ogni volta che si rifà, utilizzando piatti diversi e soprattutto disposizione degli ingredienti...quasi da essere diversa agli occhi, ma naturalmente no nel gusto...sempre buonissima!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2QoiL7g5mKvRI23V6wupCMb9Vy-kgNjzOV62jFeQj_J7lE-Q-bzUE0K-ilg7c3RjWg2Z5fJV07bHartYcjT-iaOvNIzGn-4LAt_9v4zvbbvmxVRQeX-x7cGee6kIBtJNi3qFXpiAWL3s/s1600/DSC00430.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2QoiL7g5mKvRI23V6wupCMb9Vy-kgNjzOV62jFeQj_J7lE-Q-bzUE0K-ilg7c3RjWg2Z5fJV07bHartYcjT-iaOvNIzGn-4LAt_9v4zvbbvmxVRQeX-x7cGee6kIBtJNi3qFXpiAWL3s/s640/DSC00430.jpg" width="640" /></a></div>
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<b><b><b><b><b><b><b>Il nostro grazie grande..SEMPRE..<br />
a <b><span style="color: black;"><a href="http://ilgiardinodeisaporiedeicolori.blogspot.it/">Cuochina</a>, <a href="http://www.blogger.com/">Anna,</a> <a href="http://ilgiardinodeisaporiedeicolori.blogspot.gr/">Ornella</a></span></b> dei <a href="http://quantimodidifareerifare.blogspot.com/p/comunicazioni.html">Quanti modi di fare e rifare</a>, per il loro costante impegno,<br />
un saluto a tutte le cuochine che "RIFANNO" con noi .....<br />
troppo bello questo menù e gran bella idea di farci prendere un aereo ogni mese!!!</b></b></b></b></b></b></b> </div>
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Infatti il mese prossimo voleremo in <b> Japan</b></div>
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10 marzo 2019 <b><span style="font-size: x-small;"><span style="font-size: small;">(Ebi katsu) Cotolette di gamberi</span></span></b></div>
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apelaboriosahttp://www.blogger.com/profile/02499148758688842266noreply@blogger.com5tag:blogger.com,1999:blog-4615273682193670794.post-30396470470282968922019-01-13T09:00:00.000+01:002019-01-13T09:00:09.491+01:00QUANTI MODI DI FARE E RIFARE (Doughnut) Ciambelle di zucca, noci e tofu<div dir="ltr" style="text-align: left;" trbidi="on">
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<b style="mso-bidi-font-weight: normal;"> Ciao a tutti e buona domenica!</b><br />
<b style="mso-bidi-font-weight: normal;"> Oggi abbiamo il nostro appuntamento preferito ...</b><br />
<br />
<b style="mso-bidi-font-weight: normal;"> </b> 💓💓💓💓💓💓💓💓💓💓💓<br />
<b style="mso-bidi-font-weight: normal;"> seconda domenica del mese alle ore 9</b><b style="mso-bidi-font-weight: normal;"> </b><br />
<b style="mso-bidi-font-weight: normal;"> con le cuochine dei <a href="http://quantimodidifareerifare.blogspot.com/p/comunicazioni.html">Quanti modi di fare e rifare</a></b><br />
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Buon anno !!!</div>
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Anno nuovo ...nuovo menu' </div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
La nostra <a href="http://quantimodidifareerifare.blogspot.no/p/chi-siamo.html">Cuochina</a> ha preparato per il 2019 uno splendido menu' con ricette </div>
"<b>made in Japan (Giappone)</b>" e "<b>made in Norway (Norvegia)</b><br />
<br />
Avremo sempre la valigia pronta e un mese andremo in Giappone e il mese successivo andremo in Norvegia e così via...<b> non vediamo l'ora!!</b><br />
<div style="text-align: center;">
</div>
<span class="mw-headline" id="Note" span="">💙💜💚💛💔💙💜💚💛💗</span><br />
<span class="mw-headline" id="Note" span=""> </span> <b>menù del 2019</b>. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh245A5CJvcd1wnKuMRsGxIfo4Mzhy01cPpjQh-DPeHzHCBvozdy416r6P93C5IB7MPjEqzqDQPSacEftiFO3oy8e0csUXrL-HhmbwySe0LFbtPR-rL4wh7LvMY724CbrQh7FJ3Z7537us/s1600/collage2019++400x400.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="400" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh245A5CJvcd1wnKuMRsGxIfo4Mzhy01cPpjQh-DPeHzHCBvozdy416r6P93C5IB7MPjEqzqDQPSacEftiFO3oy8e0csUXrL-HhmbwySe0LFbtPR-rL4wh7LvMY724CbrQh7FJ3Z7537us/s400/collage2019++400x400.png" width="400" /></a></div>
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Una ricetta più bella dell'altra vero?<br />
Oggi iniziamo con il Giappone e faremo<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDQe2fD1VwO_GSFdOPYIiIhYXPk5o-bQPrP7vjMdWYIeHNQLalKzNoyEhXt-4-Qcechd_om8DRYioDcoUtHEO4ll3iqjmnjnSTNOj3rMt3F6MIKAxAgeS_qrdaiGopMOi-LcHOowB0ZXc/s1600/01.ciambelle+%2528doughnut%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="375" data-original-width="500" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDQe2fD1VwO_GSFdOPYIiIhYXPk5o-bQPrP7vjMdWYIeHNQLalKzNoyEhXt-4-Qcechd_om8DRYioDcoUtHEO4ll3iqjmnjnSTNOj3rMt3F6MIKAxAgeS_qrdaiGopMOi-LcHOowB0ZXc/s320/01.ciambelle+%2528doughnut%2529.jpg" width="320" /></a></div>
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<b>(Doughnut) Ciambelle di zucca, noci e tofu</b></div>
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<b>(<a href="http://quantimodidifareerifare.blogspot.com/2018/01/ricette-dal-mondo-ciambelle-di-zucca.html">Ricetta giapponese pubblicata il 21-01-2018</a>) </b></div>
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Possiamo rubarvi un attimo di tempo prima di raccontarvi come abbiamo preparato le nostre ciambelle di zucca, noci e tofu?<br />
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<b>Il 13 gennaio - S. Ilario è una giornata speciale per la nostra città. </b><br />
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<b><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDK1iqtaSayzxvjBIGfLk3IkTkGOKmpEtGvrkuot_F7hIrjOnpku4OBRDHvDUqaNxfeBXJc-yi3NjN4y-nKawhDgoOM_4ehoLGeWgGMaD9Y9qgn5gO-_nMme369KDSz_2JeI45snm2Xxo/s320/DSC02831.jpg" width="320" /> </b></div>
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<b><a href="http://comeunfiorellinodirosmarino.blogspot.com/2014/01/le-scarpette-di-santilarioil-patrono-di.html" target="_blank">le-scarpette-di-santilarioil-patrono-</a></b></div>
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Infatti il Patrono di Parma è S:Ilario e la tradizione vuole che si preparino delle scarpette di pasta frolla decorate con glassa di zucchero. zuccherini colorati ecc...</div>
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Le pasticcerie, i forni e anche diversi supermercati espongono in bella vista le loro scarpette di tanti colori e sono davvero belle! </div>
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<b><span style="color: red;"><i><b><span class="Apple-style-span" style="font-size: small;">Narra la leggenda: in un inverno gelido e nevoso </span><span class="Apple-style-span"><a href="http://it.wikipedia.org/wiki/Ilario_di_Poitiers"><span class="Apple-style-span" style="font-size: small;">Sant'Ilario</span></a></span><span class="Apple-style-span" style="font-size: small;"> passò per Parma, dopo un lungo e faticoso cammino, con ai piedi un paio di scarpe vecchie e sciupate, ormai da buttare. Un calzolaio, impietositosi, gli fece dono di un paio di scarpe nuove. Il giorno seguente l'artigiano, entrando nella sua bottega, con sorpresa trovò al posto della scarpa regalata a Ilario, un paio di scarpette d'oro.</span></b></i></span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipjM80RieUbmtmB9_z8yWdaCcFRmV4XieMa_DNYc2CrecD-6IlrhBtqJLjcLooEZqFJRHo81aZKupHRaH5loGacDSdmpgccvLicaQLU-gjm5UkxTOvRzDF6fvP2ipZiVZW42P8a0qnIxU/s1600/DSC00366.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipjM80RieUbmtmB9_z8yWdaCcFRmV4XieMa_DNYc2CrecD-6IlrhBtqJLjcLooEZqFJRHo81aZKupHRaH5loGacDSdmpgccvLicaQLU-gjm5UkxTOvRzDF6fvP2ipZiVZW42P8a0qnIxU/s640/DSC00366.jpg" width="640" /></a></div>
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Abbiamo cercato di seguire alla lettera le indicazioni della cuochina.<br />
Infatti siccome abbiamo trovato il tofu naturale lo abbiamo fatto sgocciolare alcune ore.<br />
Che siamo apine pasticcine si sa!!<br />
Questa ricetta ci è piaciuta molto, ma abbiamo fritto e rifritto prima di ottenere delle ciambelline ben<br />
cotte all'interno.<br />
Abbiamo chiesto consiglio alla cuochina che ci ha suggerito di asciugare ben bene il tofu e anche la<br />
zucca deve essere ben asciutta.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoISn33EDy9JUkkb5hbKziH2U2VG1UCkv4WWyUM4b0p113jDMm1XxKZuGUSISU9hSsXoHnxmgwVyk5T9Ef88Qh7cIoFlLhVxqJadcocyWoJclU0-oAJ-PpvWrYyVM8SmNgb8ZuOBkdtvU/s1600/DSC00371.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoISn33EDy9JUkkb5hbKziH2U2VG1UCkv4WWyUM4b0p113jDMm1XxKZuGUSISU9hSsXoHnxmgwVyk5T9Ef88Qh7cIoFlLhVxqJadcocyWoJclU0-oAJ-PpvWrYyVM8SmNgb8ZuOBkdtvU/s640/DSC00371.jpg" width="640" /></a></div>
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Facciamo un copia incolla in rosa degli ingredienti e delle indicazioni della preziosa cuochina e vi mostriamo come abbiamo lavorato <br />
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<b><span style="color: magenta;">Per 12~15 pezzi da 40 g </span></b><br />
<b><span style="color: magenta;">300 g di zucca </span></b><br />
<b><span style="color: magenta;">200 g di farina per dolci autolievitante </span></b><br />
<b><span style="color: magenta;">200 g di kinugoshi tōfu (tōfu seta) </span></b><br />
<b><span style="color: magenta;">50 g di noci </span></b><br />
<b><span style="color: magenta;">olio per friggere qb </span></b><br />
<b><span style="color: magenta;">olio di semi (per rendere le ciambelle lisce) qb </span></b><br />
<b><span style="color: magenta;">① 3 cucchiai di zucchero semolato </span></b><br />
<b><span style="color: magenta;">① ½ cucchiaino di cannella in polvere </span></b><br />
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</span></b> <b><span style="color: magenta;">Preparazione</span></b> <br />
<b><span style="color: magenta;">Tostare le noci in forno a 180°C per 4 minuti circa e mettere da parte. </span></b><br />
<b><span style="color: magenta;">1. Spezzettare grossolanamente le noci.</span></b><br />
<b><span style="color: magenta;">2. Sbucciare la zucca e tagliarla in pezzi da 1 cm circa di spessore, mettere in un contenitore adatto al microonde e coprire con pellicola per alimenti, far cuocere nel microonde a 600W per 8 minuti.</span></b><br />
<b><span style="color: magenta;"><br />
</span></b> <b><span style="color: magenta;">Ancora calda, schiacciare la zucca a purè. </span></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhommNdyGgkUQ1W7P-lYdGO0dXIw_FVC2YIYihCfSno7z_s38X_UjdNJN098Y15YIm2RHJCTngd_v5BzssJSnOTQ_nCnK5np0jvuneCJmcRONDYfMstaQOnRbX1SCNNcDCxxzQvFh3XJWs/s1600/DSC00372.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhommNdyGgkUQ1W7P-lYdGO0dXIw_FVC2YIYihCfSno7z_s38X_UjdNJN098Y15YIm2RHJCTngd_v5BzssJSnOTQ_nCnK5np0jvuneCJmcRONDYfMstaQOnRbX1SCNNcDCxxzQvFh3XJWs/s640/DSC00372.jpg" width="640" /></a></div>
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<b><span style="color: magenta;">3. Aggiungere il "tōfu seta" sbriciolato, schiacciarlo e mescolare bene con la zucca, unire la farina per dolci autolievitante e le noci spezzettate e amalgamare.</span></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMMJBjiYERZTDLa9nyzaq8Yk3qjhWfHUQTHTxZXa26Sz2Y0jswioeIVvPZKZr81Oed-EA2zFl8Im546EXtxctwZliKWkl8fkaMAKJ2uCYXmU8FxwJnhHQjeykKhImERXzhTQn2jJbMKPI/s1600/DSC00377.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMMJBjiYERZTDLa9nyzaq8Yk3qjhWfHUQTHTxZXa26Sz2Y0jswioeIVvPZKZr81Oed-EA2zFl8Im546EXtxctwZliKWkl8fkaMAKJ2uCYXmU8FxwJnhHQjeykKhImERXzhTQn2jJbMKPI/s640/DSC00377.jpg" width="640" /></a></div>
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<b><span style="color: magenta;">4. Dividere il contenuto di (3.) in tanti pezzi da 40 g circa e, inumidendosi le mani con dell’olio di semi, formare delle palline molto levigate, friggerle in olio di semi a 160 °C fino a quando diventano dorate, quindi estrarle dall’olio e farle sgocciolare su carta assorbente.</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdVzEyVYKFfeDvuh_8hJpoWqtNvNhx_IYxJmzvZI2coxp4p1EbV4OvgT-nvLeD-DHUlHXR2xX_aIc0-rHzYWYTG3p7oWztbJSSLRrdmhn5ri5bA2xtxVVSa67-dkMLK-W8ZnBoWVvsXP8/s1600/DSC00397.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdVzEyVYKFfeDvuh_8hJpoWqtNvNhx_IYxJmzvZI2coxp4p1EbV4OvgT-nvLeD-DHUlHXR2xX_aIc0-rHzYWYTG3p7oWztbJSSLRrdmhn5ri5bA2xtxVVSa67-dkMLK-W8ZnBoWVvsXP8/s640/DSC00397.jpg" width="640" /></a></div>
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<b><span style="color: magenta;">5. Mescolare gli ingredienti contrassegnati con ① e farli aderire alle ciambelle (4.) </span></b><br />
<b><span style="color: magenta;">6. Sono pronte da gustare.</span></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRqi3S7gF9e_WDsdeu-ics52LhLRvsT-tNzTm_Lj5OWr0n01bdq4yxg7qy7Dg5m1ZLA1c3gc7Py7Q8Bu3sV0xilEGpfCuI62iN9Kb73PV9uD_mqr40CIMEQzgw8oWWT2izfripwMnoFjM/s1600/DSC00402.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRqi3S7gF9e_WDsdeu-ics52LhLRvsT-tNzTm_Lj5OWr0n01bdq4yxg7qy7Dg5m1ZLA1c3gc7Py7Q8Bu3sV0xilEGpfCuI62iN9Kb73PV9uD_mqr40CIMEQzgw8oWWT2izfripwMnoFjM/s640/DSC00402.jpg" width="640" /></a></div>
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<b><span style="color: magenta;"><i>Considerazioni originali dal sito: </i></span></b><br />
<b><span style="color: magenta;">Quando si estrae il contenitore con la zucca dal microonde, fare molta attenzione, c’è il rischio di scottarsi</span></b><br />
<b><span style="color: magenta;">La cannella non piace a tutti, per questo, anche omettendola, le ciambelle saranno lo stesso deliziose. </span></b><br />
<b><span style="color: magenta;">È una ricetta con poco zucchero, per questo la quantità degli ingredienti ① può essere modificata a proprio piacimento, aumentandoli o diminuendoli.</span></b><br />
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</span></b> <b><span style="color: magenta;">Suggerimenti e spiegazioni</span></b><br />
<b><span style="color: magenta;">- Kinugoshi tōfu, conosciuto all'estero come "tōfu seta", è una varietà del tofu fresco che si estrae dalla cagliata (per altre notizie, <a href="https://it.wikipedia.org/wiki/Tofu">vedere Wikipedia</a>). In mancanza di questo, si può usare il normale tofu vellutato facendolo sgocciolare con sopra un peso per un paio d'ore, ed infine asciugandolo con una salvietta.</span></b><br />
<b><span style="color: magenta;">- La dolcezza delle ciambelle è dovuta alla zucca, per questo deve essere matura al punto giusto.</span></b><br />
<b><span style="color: magenta;">- La grandezza delle ciambelle può essere variata a piacimento.</span></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVmTOu_UtH-9qkkdfqzv98Q_zCGzN70w3EExd-qG7flcnBVUYYoiobS0rnNLYIsrHJmxo_vz2nHVEM_mx4AtWSgMFEdBY8ypq0uEJnE86DGP3_-bpwli9xq1Xjj5WMuTbOs-FpaLtiDfc/s1600/DSC00395.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVmTOu_UtH-9qkkdfqzv98Q_zCGzN70w3EExd-qG7flcnBVUYYoiobS0rnNLYIsrHJmxo_vz2nHVEM_mx4AtWSgMFEdBY8ypq0uEJnE86DGP3_-bpwli9xq1Xjj5WMuTbOs-FpaLtiDfc/s640/DSC00395.jpg" width="640" /></a></div>
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Ci è piaciuto molto anche guardare il filmato della ricetta in lingua originale che troverete <a href="https://www.kurashiru.com/recipes/eccae373-3d59-4eb4-a010-f196fb1c8277"><b>Qui</b></a> </div>
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<b><b><b><b><b><b><b>Il nostro grazie grande..SEMPRE..<br />
a <b><span style="color: black;"><a href="http://ilgiardinodeisaporiedeicolori.blogspot.it/">Cuochina</a>, <a href="http://www.blogger.com/">Anna,</a> <a href="http://ilgiardinodeisaporiedeicolori.blogspot.gr/">Ornella</a></span></b> dei <a href="http://quantimodidifareerifare.blogspot.com/p/comunicazioni.html">Quanti modi di fare e rifare</a>, per il loro costante impegno,<br />
un saluto a tutte le cuochine che "RIFANNO" con noi .....<br />
troppo bello questo menù e gran bella idea di farci prendere un aereo ogni mese!!!</b></b></b></b></b></b></b> </div>
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Infatti il mese prossimo voleremo in Norvegia </div>
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<b><img border="0" data-original-height="375" data-original-width="500" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBQ_OA8Y8xWNkxCyI9DJO-L4VB1MVuE4ZJZlfuGIpOeE08fgSHv2v1bd1gS1l1pW2uO4GjuBvXAXwOLVgvFR4n7I8oCTgYJV7RW_W-VfjHsMMQl9RpiyZ6xUNDWIyOa08oYxfv3fRqC1M/s400/02.insalata+%2528kikertsalat%2529.JPG" width="400" /> </b></div>
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<b>10 febbraio 2019 <b>(Kikertsalatmed eggerøre) Insalata di ceci con uova strapazzate</b> </b></div>
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(<a href="http://quantimodidifareerifare.blogspot.com/2018/02/ricette-dal-mondo-insalata-di-ceci-con.html">Ricetta norvegese pubblicata il 18-02-2018</a>)</div>
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Un bacio dalle 4 apine<br />
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apelaboriosahttp://www.blogger.com/profile/02499148758688842266noreply@blogger.com3tag:blogger.com,1999:blog-4615273682193670794.post-25658158828714440932019-01-08T16:52:00.000+01:002019-01-08T16:52:12.046+01:00RICORDI BELLI DEL NATALE 2018 da portare nel 2019<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSvN_VR-sQpNCPKkgenj3MtRSks_zcHbTRqKim1gDXr3ruleKUIRu1bwb0hydDuGOaegItZKFP8wyd9SBZeRgfi2d0ZL4SutTUopF2gsIDmSTj1HzTyIRnT7IAS8-FbnvRx9qpsJSGHUI/s1600/DSC00337.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSvN_VR-sQpNCPKkgenj3MtRSks_zcHbTRqKim1gDXr3ruleKUIRu1bwb0hydDuGOaegItZKFP8wyd9SBZeRgfi2d0ZL4SutTUopF2gsIDmSTj1HzTyIRnT7IAS8-FbnvRx9qpsJSGHUI/s640/DSC00337.jpg" width="640" /></a></div>
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Buon anno a tutti!</div>
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Questo è il primo post del 2019 e perchè non iniziarlo con qualche cosa di "vecchio"?<br />
Abbiamo pensato ad alcune foto del Natale 2018 ...ricordi belli da portare con un sorriso nell'anno nuovo.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYQz86w0ntLqMkpYc8ehy6pUpo-G8BaMm6TOuCP95E1RA6aGJsxXrX2QCsrXenlSitNbNd-W4R7AcZO-YxeVbzziY2gQvM5diFETV9YQaRztbAhKJvnmffZn5l-59x7QjCKKhEpxrd_Sw/s1600/DSC00308.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYQz86w0ntLqMkpYc8ehy6pUpo-G8BaMm6TOuCP95E1RA6aGJsxXrX2QCsrXenlSitNbNd-W4R7AcZO-YxeVbzziY2gQvM5diFETV9YQaRztbAhKJvnmffZn5l-59x7QjCKKhEpxrd_Sw/s640/DSC00308.JPG" width="640" /></a><br />
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Purtroppo, per ragioni di spazio, solo alcune foto degli oltre 200 presepi realizzati nel comune di Bazzano in provincia di Parma in ogni luogo... alle finestre... <br />
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nei giardini...<br />
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davanti alle case.</div>
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capanna realizzata con vecchie cassette per la raccolta dell'uva<br />
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lungo la strada<br />
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ogni presepio è numerato<br />
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la natività dipinta su sottili assi e la capanna realizzata con un tronco di un albero e mezze colonne<br />
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mentre alcune pecorelle corrono allegre e giocherellone tutt'intorno <br />
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e per finire davanti all'Ufficio Postale un presepio con capanna fatta con un sacco delle poste e all'interno oltre alle statuine tante buste con biglietti auguri</div>
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Il nostro tavolo Oreste...il tavolo delle feste....con alberelli-segnaposti fatti in cartapesta con piccolo magnete nella parte posteriore<br />
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ci faranno compagnia tutto l'anno ...attaccati al frigorifero ...insieme alla raccolta di magneti delle città che abbiamo visitato!!! <br />
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Una delizia vero?<br />
Questi alberi li ha preparati apecucirina piegando vecchi libri e decorando con bottoni vintage<br />
...qui tutti rossi e brillosi <br />
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qui nelle sfumature dell'amaranto e un tocco dorato</div>
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qui colori neutri ....ma la punta verde<br />
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eccoli tutti insieme con lucine a batteria accese...bellissimi!!!<br />
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Quest'anno il 17 agosto è nato Lorenzo<br />
un piccolo bambino ....un piccolo albero...con piccole cuffiette di lana azzurre</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX4D4fN6XAYyIab6fmDX-HPuC1kGYMBhvGVbc3917ZDJ_92Gr740BPz2Gh30bXHGizLnw1QHqqsunMmNSEgM6olIvzhY5vwutYUKXMl1EE_Qr8xqKbstTNAIHXC2xjsXyhjfj1ML9VD9E/s1600/DSC00358.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX4D4fN6XAYyIab6fmDX-HPuC1kGYMBhvGVbc3917ZDJ_92Gr740BPz2Gh30bXHGizLnw1QHqqsunMmNSEgM6olIvzhY5vwutYUKXMl1EE_Qr8xqKbstTNAIHXC2xjsXyhjfj1ML9VD9E/s640/DSC00358.jpg" width="640" /></a><br />
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facilissime da fare ....le abbiamo copiate in rete e ci siamo molto divertite a realizzarle<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9lmITxaZXephw39_MhjJsZyaE6r9NGmvJEfotfz8ZBKN_YlR1vB4XblIDXWAPyeMddHcHkxElXTW6zS07WYUhyNSPzv4aXIpLZiwMeEnPTW0JbKEqlnaNk7-SvOR_Tj4fuuZtZvz2DQw/s1600/DSC00347.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9lmITxaZXephw39_MhjJsZyaE6r9NGmvJEfotfz8ZBKN_YlR1vB4XblIDXWAPyeMddHcHkxElXTW6zS07WYUhyNSPzv4aXIpLZiwMeEnPTW0JbKEqlnaNk7-SvOR_Tj4fuuZtZvz2DQw/s640/DSC00347.jpg" width="640" /></a></div>
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mentre Camilla, la super sorella maggiore, ha l'albero con i pompon creato per lei quando è nata nel<br />
<a href="http://comeunfiorellinodirosmarino.blogspot.com/2015/12/albero-di-natale-per-una-bambina-di-10.html" target="_blank">2015/12/albero-di-natale-per-una-bambina-di-10.html</a><br />
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BUON ANNO E UN BACIO DALLE 4 APINE<br />
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apelaboriosahttp://www.blogger.com/profile/02499148758688842266noreply@blogger.com2tag:blogger.com,1999:blog-4615273682193670794.post-35698590269006503372018-12-15T05:10:00.001+01:002018-12-15T05:10:47.085+01:00PORTACHIAVI <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7dIe-hNsVD_i9mBm8AQckt7nsA_Zdc7tE-omX0kpPhDmI7HXSSHUNxMaYwXsdSktRag38vDGTIlZlkgmswXcLl3i7eX5n0oTMOLG7C-Z8lxsoYzeAfdTUXMmA23ksb9SgwfZ-Uvb3PJ0/s1600/DSC00167.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7dIe-hNsVD_i9mBm8AQckt7nsA_Zdc7tE-omX0kpPhDmI7HXSSHUNxMaYwXsdSktRag38vDGTIlZlkgmswXcLl3i7eX5n0oTMOLG7C-Z8lxsoYzeAfdTUXMmA23ksb9SgwfZ-Uvb3PJ0/s640/DSC00167.jpg" width="640" /></a><br />
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Sono divertenti, simpatici e utili...<br />
Sono cuciti da apecucirina e le 4 apine li hanno chiamati "per non perdere le chiavi durante le feste" cosa sono?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvbIgH0x_RM5alsnlpoWtzyvdVYw2YsrnON4XZjkIGBzoLlJP-pF1lnZwh0NFbywsBrZ7C1Li26mgqfOHyY21mRerDh7T25nKMe8AV9opM4ecbNkveKMzso_7WiyCeWZcDJp93IDIaN_A/s1600/DSC00164.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvbIgH0x_RM5alsnlpoWtzyvdVYw2YsrnON4XZjkIGBzoLlJP-pF1lnZwh0NFbywsBrZ7C1Li26mgqfOHyY21mRerDh7T25nKMe8AV9opM4ecbNkveKMzso_7WiyCeWZcDJp93IDIaN_A/s640/DSC00164.jpg" width="640" /></a><br />
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portachiavi...si portachiavi ....che possono essere segnaposto sulla tavola natalizia, <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgteavniOiDDmQiv9kY4zljOFF6bBUSZKPQR5xUvdz7S8-OXRzjhXhOLWos4Dx9UWkYNtx4rTLlY-vU8h_l5-dVd1R4zsqvOJZ3HoeyzYuJ4QaIjF5Qdkp9HqMrF1ableeNqIGp0h6EPis/s1600/DSC00163.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgteavniOiDDmQiv9kY4zljOFF6bBUSZKPQR5xUvdz7S8-OXRzjhXhOLWos4Dx9UWkYNtx4rTLlY-vU8h_l5-dVd1R4zsqvOJZ3HoeyzYuJ4QaIjF5Qdkp9HqMrF1ableeNqIGp0h6EPis/s640/DSC00163.jpg" width="640" /></a></div>
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ma anche decorazioni per un un albero di natale originale.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPlC4HMpLMEGI7xaFM6xY8KslozTPK2_vBlJ05He_iNv8yx3NMQZWEBvFcO_FlHoSov8OLjCpB4ZropNYA-6oFzhw5ZOMklDswCFujgMJZ226jBz2Ezxxg1nqj-CSAySFjNrmhf5sgLX0/s1600/DSC00165.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPlC4HMpLMEGI7xaFM6xY8KslozTPK2_vBlJ05He_iNv8yx3NMQZWEBvFcO_FlHoSov8OLjCpB4ZropNYA-6oFzhw5ZOMklDswCFujgMJZ226jBz2Ezxxg1nqj-CSAySFjNrmhf5sgLX0/s640/DSC00165.jpg" width="640" /></a></div>
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Hanno tutti una base in feltro stampato grigio<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXrq8om_f4k0hyphenhyphenpEbBAI5fBi_UOYDB3swrFjwC39wKqemTSwdbNPyKKwmK_K5TspIJHD7VaRZgWTP29lCLVYoRq7TwOY9g_L1v0NSPu7Zf27btUe1Da4C9T-Yf5AFxQKmrmLOysqAYiAA/s1600/DSC00169.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXrq8om_f4k0hyphenhyphenpEbBAI5fBi_UOYDB3swrFjwC39wKqemTSwdbNPyKKwmK_K5TspIJHD7VaRZgWTP29lCLVYoRq7TwOY9g_L1v0NSPu7Zf27btUe1Da4C9T-Yf5AFxQKmrmLOysqAYiAA/s640/DSC00169.jpg" width="640" /></a><br />
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le piastrelline applicate hanno invece tutte disegni diversi!!!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia9ZuRTNgkwNn_CuTrg1DMUXFSPM_p4KMj-DlqP1T5Sk4b4y6fnt42F_9eZd-JJNjWuS8tFwaWZLWVdMz8dKMa6dfbhE2UPNIV2bZvXz4DpFnhNw2hotDaib5D1ktPIvuSO4HcQklDsZQ/s1600/DSC00168.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia9ZuRTNgkwNn_CuTrg1DMUXFSPM_p4KMj-DlqP1T5Sk4b4y6fnt42F_9eZd-JJNjWuS8tFwaWZLWVdMz8dKMa6dfbhE2UPNIV2bZvXz4DpFnhNw2hotDaib5D1ktPIvuSO4HcQklDsZQ/s640/DSC00168.jpg" width="640" /></a></div>
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Beh! questi saranno per una giornata di fiocchi di neve!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjScGTJDfugttyPF899NrxF-IX3ESa4tTMOJAg6PFoVb4KkGAdahJeFIgtl8d8x8pDdr7jt5VSJ_8UcCZcogJrKMDY_nb1yh2Go1N_vg8dJvEqA7y47JkhuXDjYZl3ahQVSQj4w9pmcSEE/s1600/DSC00156.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjScGTJDfugttyPF899NrxF-IX3ESa4tTMOJAg6PFoVb4KkGAdahJeFIgtl8d8x8pDdr7jt5VSJ_8UcCZcogJrKMDY_nb1yh2Go1N_vg8dJvEqA7y47JkhuXDjYZl3ahQVSQj4w9pmcSEE/s640/DSC00156.jpg" width="640" /></a></div>
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Sapete come il nostro alveare, lasciando apecucirina senza parole, ha chiamato questi?</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeROuH_P7KlmPEUO_YsltKD3__zJW9aZx5SivL8pMkWLNoJeZ687YuQG9l5WIGXWRPZTfRYFkppyXAWmOP0LxxuXwp5dl2bKjXyVcfoaN84wf9G9qMgHRr2KSPwtSOmxbQzzsqA451uo0/s1600/DSC00155.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeROuH_P7KlmPEUO_YsltKD3__zJW9aZx5SivL8pMkWLNoJeZ687YuQG9l5WIGXWRPZTfRYFkppyXAWmOP0LxxuXwp5dl2bKjXyVcfoaN84wf9G9qMgHRr2KSPwtSOmxbQzzsqA451uo0/s640/DSC00155.jpg" width="640" /></a></div>
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"Aspettando la Primavera".<br />
Le sentite le risate del nostro alveare??<br />
Sono così.....dei ragazzi!!!<br />
Un bacio dalle 4 apine</div>
apelaboriosahttp://www.blogger.com/profile/02499148758688842266noreply@blogger.com0tag:blogger.com,1999:blog-4615273682193670794.post-2208024174767422812018-12-09T09:00:00.000+01:002018-12-09T09:00:09.759+01:00QUANTI MODI DI FARE E RIFARE I RAVIOLI DELLA VAL PUSTERIA (TURTELN)<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT5n1o0acDoBZaVA2EJDe-yAieZL5nQ5imykLWyLjzEM8JAy5eDjrn072s86H2a-fkguUDW2cvh2Y-6vpBmCs2lLtViwLpnzgP2NPK0exO8GcEzs6W-FyLR1rt2JyIufXJun9s56atqxA/s1600/DSC00267.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT5n1o0acDoBZaVA2EJDe-yAieZL5nQ5imykLWyLjzEM8JAy5eDjrn072s86H2a-fkguUDW2cvh2Y-6vpBmCs2lLtViwLpnzgP2NPK0exO8GcEzs6W-FyLR1rt2JyIufXJun9s56atqxA/s640/DSC00267.jpg" width="640" /></a><br />
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<b><b style="mso-bidi-font-weight: normal;"><b style="mso-bidi-font-weight: normal;">Ciao a tutti e buona domenica!</b></b></b><br />
<b><b style="mso-bidi-font-weight: normal;"><b style="mso-bidi-font-weight: normal;"> </b><br />
<b style="mso-bidi-font-weight: normal;">Oggi abbiamo il nostro appuntamento preferito</b><b style="mso-bidi-font-weight: normal;"> </b></b></b><br />
<b><b style="mso-bidi-font-weight: normal;"><b style="mso-bidi-font-weight: normal;">seconda domenica del mese alle ore 9</b><b style="mso-bidi-font-weight: normal;"> </b><br />
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La nostra <a href="http://quantimodidifareerifare.blogspot.no/p/chi-siamo.html">Cuochina</a> ha preparato per il 2018 uno splendido menu' con 11 ricette di</div>
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"<b><i>I Primi della Cucina Italiana</i></b>"</div>
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<span class="mw-headline" id="Note" span=""><a href="https://quantimodidifareerifare.blogspot.com/2017/10/menu-2018-di-quanti-modi-di-fare-e.html">Ricette del Menù 2018 della Cuochina</a></span><br />
<b><b style="mso-bidi-font-weight: normal;"><b style="mso-bidi-font-weight: normal;"> con le cuochine dei <a href="http://quantimodidifareerifare.blogspot.com/p/comunicazioni.html">Quanti modi di fare e rifare</a></b></b></b><b><span style="color: #444444;"> </span></b> </div>
<b><span style="color: #444444;"> </span></b> <span class="mw-headline" id="Note" span="">💙💜💚💛💔💙💜💚💛💗 </span><br />
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Ultimo appuntamento con le cuochine con il menu' 2018..... <br />
siamo già state nel Lazio, Basilicata, Emilia Romagna, Campania, Puglia, Sicilia,<br />
Sardegna,agosto in ferie.., Basilicata, Emilia Romagna, Piemonte<br />
E' stato un viaggio bellissimo, divertente, istruttivo e anche di meraviglia ..<br />
ma quanto sarà buona e creativa la cucina italiana?? <br />
Oggi dove andiamo?<br />
Andiamo in Alto Adige con una ricetta meravigliosamente buona<b> </b> <br />
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<b>Ravioli della Val Pusteria (Turteln)</b><br />
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Cuochina sei stata davvero bravissima a chiudere il menu' 2018 con questi ravioli perchè racchiudono lo spirito dei quanti modi di fare e rifare perchè si possono' fare in tanti modi diversi.</div>
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<img border="0" data-original-height="375" data-original-width="500" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdt6Epsl9YpRBrcj-cTg5yEmPZ3EO7izv3zhbWFgG5j737UYH6u35vKXekxT9fJlqfLO2bAw6bMD5GWSQgUax7aSGbFdSyqerqU_DS3qZHWGZUPE9-W4x0md3RwrhvVl3LzRV2YeSnr7s/s640/turteln+libro.jpg" width="640" /><br />
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<b><span style="color: red;"><b>Nota dal libro</b><br />
<i>Variante: Si possono fare con tipi diversi di ripieni: con i crauti freschi aggiungendo, soltanto in questo caso, della maggiorana che pare eviti ai "turteln" di scoppiare friggendo; con la verza fatta appassire nel burro fuso; con gli Sauerkraut (crauti acidi), strizzati molto bene fra le mani e poi soffritti con burro e cipolla; con la ricotta unita a erba cipollina o, in mancanza dell'erba, unita a cipolla finemente tritata.</i></span> </b><br />
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<b><span style="color: red;"><i>I ravioli della Pusteria si possono anche lessare, ma adoperando soltanto quelli con il ripieno di spinaci (o ricotta, o verza) ed allora non si chiamano più "turteln" ma "krapfen" e si condiscono con burro fuso e pane grattugiato.</i><br />
<i>(N.B. Soffriggere con poco burro alcuni cucchiai di pane grattugiato, versare sui </i><i>"krapfen" bolliti, ed aggiungere del burro fuso)</i></span></b></div>
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Per la ricetta originale potete leggere qui <b><a href="http://quantimodidifareerifare.blogspot.com/2017/08/i-primi-della-cucina-italiana-ravioli.html">Ravioli della Val Pusteria (Turteln)</a> </b> <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE5CzpIjTcGBV_fZzog-gS5pMD8oIrX9xr8qr9aQmqWfrjMZm5cpp6DBVf5Z54MvPFCJpS7UEKthyuATUAgyYLRL4UtkofXs7SVDseow2tOsVEU3l7XQZCyOzZHZqGH6TLXSqzNQgmpQM/s1600/DSC00235.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE5CzpIjTcGBV_fZzog-gS5pMD8oIrX9xr8qr9aQmqWfrjMZm5cpp6DBVf5Z54MvPFCJpS7UEKthyuATUAgyYLRL4UtkofXs7SVDseow2tOsVEU3l7XQZCyOzZHZqGH6TLXSqzNQgmpQM/s640/DSC00235.jpg" width="640" /></a><b> </b><br />
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E noi cosa abbiamo preparato?<br />
Siamo partite guardando con amore il nostro vaso di erba cipollina bellissimo e da lì è stato un attimo decidere per i <b><span style="color: red;"><i>"krapfen" bolliti</i></span></b> e spolverarli con il nostro parmigiano reggiano grattugiato!! <br />
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<b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEislP_d6iMqTFQeG_iNLQfIce8LKzl5u20wQmiV2bRF5tv5vlR6sIMmu9WeZrl8FEiJQ2kvqq4XGPgmSZWgmqvVH3ktxEHDGZn1HbmoJ6UKhb4vBtxzlzos01EY8sj-rQnQiqqYK7Nj4v4/s1600/DSC00237.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEislP_d6iMqTFQeG_iNLQfIce8LKzl5u20wQmiV2bRF5tv5vlR6sIMmu9WeZrl8FEiJQ2kvqq4XGPgmSZWgmqvVH3ktxEHDGZn1HbmoJ6UKhb4vBtxzlzos01EY8sj-rQnQiqqYK7Nj4v4/s640/DSC00237.jpg" width="640" /></a> </b><br />
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E come sempre noi apine un po' pasticcine abbiamo fatto molto a occhio!<br />
Abbiamo lavato e asciugato per bene l'erba cipollina e tagliata con una forbice,<br />
messo in una ciotola la ricotta, aggiunto l'erba cipollina e mescolato.<br />
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<b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikQqQQGyvmiqP0H490uXkzuTInLMl7dbozAcHoaEUkgYSTjTPimJCKZlP5sqZeqLEBo12qPYH1eZkYrWRtRL72-4jCh1HY52jtCueqv8rG5KK0lPPZ0rIll38bxQqYJPDtUcYov_rg-z4/s1600/DSC00240.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikQqQQGyvmiqP0H490uXkzuTInLMl7dbozAcHoaEUkgYSTjTPimJCKZlP5sqZeqLEBo12qPYH1eZkYrWRtRL72-4jCh1HY52jtCueqv8rG5KK0lPPZ0rIll38bxQqYJPDtUcYov_rg-z4/s640/DSC00240.jpg" width="640" /></a> </b><br />
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Dopo averla assaggiata abbiamo aggiunto altra erba cipollina<br />
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<b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdTxSSt7sHZCth6ZMlmiF7KNqScuey2Pqt3ZXHEBj142MZAxEM7SzvEeQ7c-UR_zdvEoUqfnXVwaQQaud_g50POjj_Lq8wznxSo9yeiW_AGa5-r_YPR18lPQTVLCn4B9ZBK6_OkfC0ReM/s1600/DSC00243.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdTxSSt7sHZCth6ZMlmiF7KNqScuey2Pqt3ZXHEBj142MZAxEM7SzvEeQ7c-UR_zdvEoUqfnXVwaQQaud_g50POjj_Lq8wznxSo9yeiW_AGa5-r_YPR18lPQTVLCn4B9ZBK6_OkfC0ReM/s640/DSC00243.jpg" width="640" /></a> </b><br />
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grattato noce moscata in modo generoso, una puntina di sale e parmigiano reggiano 30 mesi (una bonta') ...naturalmente grattugiato.<br />
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<b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg91nmTDcM0GdT5hxtires95ISDw47RGAysS0NcbLnCNiTXmOCxTVOoHOPrDJi1mct3aO7TQZifdS5sxFKE1QWkLGxnRmd6pplkoOVU6_ra6Z_1TPwBa6JEq4HnhqMDHfGWoGlfyeUXX6M/s1600/DSC00247.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg91nmTDcM0GdT5hxtires95ISDw47RGAysS0NcbLnCNiTXmOCxTVOoHOPrDJi1mct3aO7TQZifdS5sxFKE1QWkLGxnRmd6pplkoOVU6_ra6Z_1TPwBa6JEq4HnhqMDHfGWoGlfyeUXX6M/s640/DSC00247.jpg" width="640" /></a> </b><br />
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Abbiamo tirato la pasta e tagliata a dischi di 7 cm. circa. <br />
Su ogni disco abbiamo messo una bella noce di ripieno.<br />
Dobbiamo dire che per la pasta non abbiamo usato la farina di segale non l'avevamo in dispensa e allora l'abbiamo parmigianizzata...1 etto farina bianca 00 1 uovo!! <a href="http://comeunfiorellinodirosmarino.blogspot.com/2014/04/anolini-di-parma-la-ricetta-di-nonna.html" target="_blank">qui</a> <br />
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<b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRvv2Q1gAmzHTeuycWRDfh0_c1mBqQuwBQmxT8DbXtFvCnK99yyAT_RT11yiCe7s5zzohWpRCxwPqgpJhW8M243mvZUMDWVWL_EZkYNTSACETxMweIuSdpUdLonuuXvKV7MFXVuFbb9LI/s1600/DSC00252.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRvv2Q1gAmzHTeuycWRDfh0_c1mBqQuwBQmxT8DbXtFvCnK99yyAT_RT11yiCe7s5zzohWpRCxwPqgpJhW8M243mvZUMDWVWL_EZkYNTSACETxMweIuSdpUdLonuuXvKV7MFXVuFbb9LI/s640/DSC00252.jpg" width="640" /></a> </b><br />
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e chiuso i dischi a mezzaluna.<br />
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<b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8RGqeL4ELAx4Wr7sIwUe4qIqowRvgnNztLVe_9mUqvOs1F2HiQZdL7FccYKysGF55BVUZxuER9GUaPckA5i0b4dL1LnFW9-JpRD7WVw3exX5JhfXJVJa5WbzgXdbvkst7cu3odRKHklM/s1600/DSC00256.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8RGqeL4ELAx4Wr7sIwUe4qIqowRvgnNztLVe_9mUqvOs1F2HiQZdL7FccYKysGF55BVUZxuER9GUaPckA5i0b4dL1LnFW9-JpRD7WVw3exX5JhfXJVJa5WbzgXdbvkst7cu3odRKHklM/s640/DSC00256.jpg" width="640" /></a> </b><br />
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Noi ne abbiamo considerato 7 per ciascuno....il nostro alveare apprezza!!<br />
Vanno fatti cuocere in acqua bollente salata per 5/6 minuti scolati e passati in padella con un po' di burro un attimo.<br />
Serviti con tre ciotoline <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVwMBZaqdb9-oDDOyfUK12tM8wgcnboDCy1jNuz3MQZZGfXx2A8qAnbteYvOZ6bGEUBE3_q_H6jlyeJKjZQsCm2v3oUYMlikq6zeBtzjrMiGbrvc-GE8pkh_KHEPTkdyhcUjUKbI8EQrU/s1600/DSC00262.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVwMBZaqdb9-oDDOyfUK12tM8wgcnboDCy1jNuz3MQZZGfXx2A8qAnbteYvOZ6bGEUBE3_q_H6jlyeJKjZQsCm2v3oUYMlikq6zeBtzjrMiGbrvc-GE8pkh_KHEPTkdyhcUjUKbI8EQrU/s400/DSC00262.jpg" width="400" /></a><b> <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6dVFVgIJ_q5Uzy1yOE6DsBuwKdceqx8543zgZBMhe6PRs2ozsW3vZZuPHMjbGYJOcop0jrm9K6AkvQXOZj8pCBofjtzjTLX2K3Ns_ezUHzXQsZ_e_z6gI2ndRXqeLbmqL0vJOaATIWwY/s1600/DSC00264.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6dVFVgIJ_q5Uzy1yOE6DsBuwKdceqx8543zgZBMhe6PRs2ozsW3vZZuPHMjbGYJOcop0jrm9K6AkvQXOZj8pCBofjtzjTLX2K3Ns_ezUHzXQsZ_e_z6gI2ndRXqeLbmqL0vJOaATIWwY/s400/DSC00264.jpg" width="400" /></a><b> <br />
<br />
burro fuso</b></b><br />
<b><b><br />
erba cipollina</b></b><br />
<b><b><br />
parmigiano reggiano grattugiato</b></b><br />
<b><b><br />
accompagnate da cucchiaini per condire i </b></b><b><b><b><span style="color: red;"><i>"krapfen" </i></span></b>a proprio gusto<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUil52ldgh4TMwZ5qKzvDsYW3NCwVlyC4nYhZzsHEqK7qVy2Il6HVux2sKcmlJPDPHRT2vLHBHnwHHcWEAvq72k5RzU9wcz-8bU8luQz5nhF7qo2So_P4MmQF41tNOcYCnEKk8v0iBMCk/s1600/DSC00265.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUil52ldgh4TMwZ5qKzvDsYW3NCwVlyC4nYhZzsHEqK7qVy2Il6HVux2sKcmlJPDPHRT2vLHBHnwHHcWEAvq72k5RzU9wcz-8bU8luQz5nhF7qo2So_P4MmQF41tNOcYCnEKk8v0iBMCk/s640/DSC00265.jpg" width="640" /></a><br />
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Volete sapere il parere del nostro alveare?</b></b><br />
<b><b> </b></b><br />
<b><b> <span style="color: red;">UNA BONTA' da fare e rifare</span><br />
<br />
<b><span class="mw-headline" id="Note" span=""><span class="mw-headline" id="Note">Un abbraccio grande alla cuochina, Anna, Ornella e a tutte le cuochine di oggi, di ieri e future....buone feste!!</span></span></b><br />
</b></b><br />
<b><b><b><b> Grazie ...grazie a tutti e buon tutto dalle 4 apine</b></b> </b></b><br />
<h2>
<b><b><b><span class="mw-headline" id="Note" span=""><span class="mw-headline" id="Note"> Ci vediamo....in <span style="color: red;">G</span>ennaio in <span style="color: red;">G</span>iappone </span></span></b></b></b></h2>
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<b><b> </b></b> <br />
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<b><b><span style="font-size: small;"><b>Menù 2019</b></span></b></b></div>
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<b><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDQe2fD1VwO_GSFdOPYIiIhYXPk5o-bQPrP7vjMdWYIeHNQLalKzNoyEhXt-4-Qcechd_om8DRYioDcoUtHEO4ll3iqjmnjnSTNOj3rMt3F6MIKAxAgeS_qrdaiGopMOi-LcHOowB0ZXc/s1600/01.ciambelle+%2528doughnut%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="375" data-original-width="500" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDQe2fD1VwO_GSFdOPYIiIhYXPk5o-bQPrP7vjMdWYIeHNQLalKzNoyEhXt-4-Qcechd_om8DRYioDcoUtHEO4ll3iqjmnjnSTNOj3rMt3F6MIKAxAgeS_qrdaiGopMOi-LcHOowB0ZXc/s400/01.ciambelle+%2528doughnut%2529.jpg" width="400" /></a></b></b></div>
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<b><b> 13 gennaio 2019 <b>(Doughnut) Ciambelle di zucca, noci e tofu</b></b></b></div>
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<b><b>(<a href="http://quantimodidifareerifare.blogspot.com/2018/01/ricette-dal-mondo-ciambelle-di-zucca.html">Ricetta giapponese pubblicata il 21-01-2018</a>)</b></b></div>
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<b><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBQ_OA8Y8xWNkxCyI9DJO-L4VB1MVuE4ZJZlfuGIpOeE08fgSHv2v1bd1gS1l1pW2uO4GjuBvXAXwOLVgvFR4n7I8oCTgYJV7RW_W-VfjHsMMQl9RpiyZ6xUNDWIyOa08oYxfv3fRqC1M/s1600/02.insalata+%2528kikertsalat%2529.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="375" data-original-width="500" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBQ_OA8Y8xWNkxCyI9DJO-L4VB1MVuE4ZJZlfuGIpOeE08fgSHv2v1bd1gS1l1pW2uO4GjuBvXAXwOLVgvFR4n7I8oCTgYJV7RW_W-VfjHsMMQl9RpiyZ6xUNDWIyOa08oYxfv3fRqC1M/s400/02.insalata+%2528kikertsalat%2529.JPG" width="400" /></a></b></b></div>
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<b><b> 10 febbraio 2019 <b>(Kikertsalatmed eggerøre) Insalata di ceci con uova strapazzate</b></b></b></div>
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<b><b>(<a href="http://quantimodidifareerifare.blogspot.com/2018/02/ricette-dal-mondo-insalata-di-ceci-con.html">Ricetta norvegese pubblicata il 18-02-2018</a>)</b></b></div>
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<b><b>10 marzo 2019 <b><span style="font-size: x-small;"><span style="font-size: small;">(Ebi katsu) Cotolette di gamberi</span></span></b></b></b></div>
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<b><b>(<a href="http://quantimodidifareerifare.blogspot.com/2018/03/ricette-dal-mondo-cotolette-di-gamberi.html">Ricetta giapponese pubblicata il 18-03-2018</a>)</b></b></div>
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<b><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRzXyVJdfeVP0xN0vKcw3wwjdxiL7AGufCjEwoyvu6SaPwx0FNveg-D0QUA3n2jpKU_ilMO59DnzO3hyphenhyphen7abqm8_RpsgKNUyEJ-ix1cntMb9eftaeNvyjZGoHjNrLqOJidBtFiyBg6SrA8/s1600/04.salmone+in+padella.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="375" data-original-width="500" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRzXyVJdfeVP0xN0vKcw3wwjdxiL7AGufCjEwoyvu6SaPwx0FNveg-D0QUA3n2jpKU_ilMO59DnzO3hyphenhyphen7abqm8_RpsgKNUyEJ-ix1cntMb9eftaeNvyjZGoHjNrLqOJidBtFiyBg6SrA8/s400/04.salmone+in+padella.JPG" width="400" /></a></b></b></div>
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<b><b> 14 aprile 2019 <b>(Stekt laks med kokosris) Salmone in padella con riso al cocco</b></b></b></div>
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<b><b>(<a href="http://quantimodidifareerifare.blogspot.com/2018/04/ricette-dal-mondo-salmone-in-padella.html">Ricetta norvegese pubblicata il 22-04-2018</a>)</b></b></div>
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<b><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV446M2QYGZ56yUFZrDuFYd8A5yu-5Hj1EEMjGKnYFnwT8JftYfWlH2LIw1dzu29wJEkFEcc0VW78qF04_kVFTdi3hkh2yjyiX8MdouVlCp9uSLx63a0_FWkYIZqb_kPe8x_m2YRiL5Bg/s1600/05.sgombro.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="375" data-original-width="500" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV446M2QYGZ56yUFZrDuFYd8A5yu-5Hj1EEMjGKnYFnwT8JftYfWlH2LIw1dzu29wJEkFEcc0VW78qF04_kVFTdi3hkh2yjyiX8MdouVlCp9uSLx63a0_FWkYIZqb_kPe8x_m2YRiL5Bg/s400/05.sgombro.jpg" width="400" /></a></b></b></div>
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<b><b>12 maggio 2019 <b>(Yaki saba no mizore niru) Sgombro con daikon grattugiato</b></b></b></div>
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<b><b>(<a href="http://quantimodidifareerifare.blogspot.com/2018/05/ricette-dal-mondo-sgombro-con-daikon.html">Ricetta giapponese pubblicata il 20-05-2018</a>)</b></b></div>
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<b><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilxfE2620lXRAr-MN1VNXmmAMK7IQs480o8UtebEK-yAGuNDcSyRVpwOmi396eXpbLZfeC1vtjvyOl9htJtd1e8ZZGvpWpeXIs-FB_e1Y59_2MHu5QVXkKHTsoB3C-1xgJ2s6wRE4wG60/s1600/06.pannekake.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="375" data-original-width="500" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilxfE2620lXRAr-MN1VNXmmAMK7IQs480o8UtebEK-yAGuNDcSyRVpwOmi396eXpbLZfeC1vtjvyOl9htJtd1e8ZZGvpWpeXIs-FB_e1Y59_2MHu5QVXkKHTsoB3C-1xgJ2s6wRE4wG60/s400/06.pannekake.JPG" width="400" /></a></b></b></div>
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<b><b> 09 giugno 2019 <b>(Pannekake i kopp) Pancake in tazza</b></b></b></div>
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<b><b>(<a href="https://quantimodidifareerifare.blogspot.com/2018/06/ricette-dal-mondo-pancake-in-tazza.html">Ricetta norvegese pubblicata il 24-06-2018</a>)</b></b></div>
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<b><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijgoJ1oN5nO-wx5JKjOI0hWpaeugiZZ5lM_M07vaxVnKWfZTeCs8NnAm4ritI2tfqyBLZZtJXuBIw2MTg_N_6rAfVq85ivStW5LODo-Q4Tg42MhXLwiyTc4HsFUjTP8gYuFnfsK3S8-Qo/s1600/07.rotolo.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="375" data-original-width="500" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijgoJ1oN5nO-wx5JKjOI0hWpaeugiZZ5lM_M07vaxVnKWfZTeCs8NnAm4ritI2tfqyBLZZtJXuBIw2MTg_N_6rAfVq85ivStW5LODo-Q4Tg42MhXLwiyTc4HsFUjTP8gYuFnfsK3S8-Qo/s400/07.rotolo.jpg" width="400" /></a></b></b></div>
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<b><b> 14 luglio 2019 <b>(Oba iri butabaraniku roru) Rotolo di maiale con foglie di shiso </b></b></b></div>
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<b><b><b> </b>e <b>(Grønnsaker med sting) verdure saltate </b></b></b></div>
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<b><b>(<a href="https://quantimodidifareerifare.blogspot.com/2018/07/ricette-dal-mando-rotolo-di-maiale-con.html">Ricette giapponese e norvegese pubblicate il 29-07-2018</a>) </b></b></div>
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<b><b>11 agosto 2019 <b><span style="color: red;"><span style="font-size: medium;">Siamo in vacanza </span></span></b></b></b></div>
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<b><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSuIm4P4Ciz7WK-ORrszho6xxhyphenhyphenZm8AuBvfyAhNKVDwKUV3p3MVE34sHChjGK1QHhpO9iLnUmOUSXhbrEBHwCDyC3RdFgBj4-E7s_1tnjeckIxJSqOrqqfnhn19z5_2eFCqjQjNSnXkIY/s1600/08.ramen.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="375" data-original-width="500" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSuIm4P4Ciz7WK-ORrszho6xxhyphenhyphenZm8AuBvfyAhNKVDwKUV3p3MVE34sHChjGK1QHhpO9iLnUmOUSXhbrEBHwCDyC3RdFgBj4-E7s_1tnjeckIxJSqOrqqfnhn19z5_2eFCqjQjNSnXkIY/s400/08.ramen.jpg" width="400" /></a></b></b></div>
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<b><b> 08 settembre 2019 <b>(Niwatori mune niku to pīman no hiyashi chūka) </b></b></b></div>
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<b><b><b>Ramen freddi con petto di pollo e peperoni verdi</b></b></b></div>
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<b><b>(<a href="https://quantimodidifareerifare.blogspot.com/2018/08/ricette-dal-mondo-ramen-freddi-con.html">Ricetta giapponese pubblicata il 26-08-2018</a>)</b></b></div>
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<b><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZwc4cWeQ9B77_4q0zYyQFV3VoAbmwZkbha6bliRYDBDgdk9WtYtVhlI_RCnu7hwDmROqJnRFYSdpunSoA58AP0lO6NXZ18ys9LliaW5__hphYNxxaUJjT8lXojqVOElBPbMUmRcWAYcs/s1600/09.merluzzo.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="375" data-original-width="500" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZwc4cWeQ9B77_4q0zYyQFV3VoAbmwZkbha6bliRYDBDgdk9WtYtVhlI_RCnu7hwDmROqJnRFYSdpunSoA58AP0lO6NXZ18ys9LliaW5__hphYNxxaUJjT8lXojqVOElBPbMUmRcWAYcs/s400/09.merluzzo.JPG" width="400" /></a></b></b></div>
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<b><b> 13 ottobre 2019 (<b>Torsk med spekeskinke) Merluzzo con prosciutto crudo</b> </b></b></div>
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<b><b>(<a href="https://quantimodidifareerifare.blogspot.com/2018/09/ricette-dal-mondo-merluzzo-con.html">Ricetta norvegese pubblicata il 30-09-2018</a>)</b></b></div>
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<b><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoP3uPnC5upYePyAltzj8f0lumW9yKkLDtj57qy7G__ou8-WuXDsCNn_gFbuUZheWll8MFNzVNryrpQFkRpwuc192AjP8VZFfkFebyIh7i4P-nkhxgXSjXWFACogC0SJbjX5iSdDMJa7g/s1600/11.maiale+%2528teriyaki%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="375" data-original-width="500" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoP3uPnC5upYePyAltzj8f0lumW9yKkLDtj57qy7G__ou8-WuXDsCNn_gFbuUZheWll8MFNzVNryrpQFkRpwuc192AjP8VZFfkFebyIh7i4P-nkhxgXSjXWFACogC0SJbjX5iSdDMJa7g/s400/11.maiale+%2528teriyaki%2529.jpg" width="400" /></a></b></b></div>
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<b><b> 10 novembre 2019 <b>(Buta no bara niku teri-yaki ) Pancetta di maiale teriyaki</b></b></b></div>
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<b><b> (<a href="https://quantimodidifareerifare.blogspot.com/2017/11/ricette-dal-mondo-pancetta-di-maiale.html">Ricetta giapponese pubblicata il 19-11-2017</a>)</b></b></div>
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<b><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6MYnsU-3G8ltQgnEqwMaM4OSlCEphGL9paMiXSfQQTLQOAYl5dB6MgLbRsXwSdLs9LCHLaHG2tJ7pp0RH6eTgow-MIXomxsHUa601KYbZOuIaEMuW9FNXZ8P8V-9QxgmmQL1DTF5Ktfo/s1600/12.bicchierini+%2528Krydra%2529.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="375" data-original-width="500" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6MYnsU-3G8ltQgnEqwMaM4OSlCEphGL9paMiXSfQQTLQOAYl5dB6MgLbRsXwSdLs9LCHLaHG2tJ7pp0RH6eTgow-MIXomxsHUa601KYbZOuIaEMuW9FNXZ8P8V-9QxgmmQL1DTF5Ktfo/s400/12.bicchierini+%2528Krydra%2529.JPG" width="400" /></a></b></b></div>
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<b><b> 08 dicembre 2019 <b>(Krydra bondepiker) Strati di mele speziate</b></b></b></div>
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<b><b>(<a href="http://quantimodidifareerifare.blogspot.com/2017/12/ricette-dal-mondo-strati-di-mele.html">Ricetta norvegese pubblicata il 03-12-2017</a>)</b></b></div>
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apelaboriosahttp://www.blogger.com/profile/02499148758688842266noreply@blogger.com5tag:blogger.com,1999:blog-4615273682193670794.post-34581275132333114052018-11-26T05:41:00.001+01:002018-11-26T05:41:06.514+01:00PORTACHIAVI NATALIZI? FERMA PACCO? DECORAZIONI ALBERO NATALE? WHAT ELSE<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhch_4bY_weTeCjFblAActWAxY5f8Vj8RFMphJ2GbLH8kJTMQUUvdIr_Py7Ciihha7n9XN-stRlvOcH6eCN2QiC12Xu2tVx636vvIQmJhRhf8Wbrf_5Qforb1DlW8ajmB6qn7wTYB8Uu6I/s1600/DSC00158.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhch_4bY_weTeCjFblAActWAxY5f8Vj8RFMphJ2GbLH8kJTMQUUvdIr_Py7Ciihha7n9XN-stRlvOcH6eCN2QiC12Xu2tVx636vvIQmJhRhf8Wbrf_5Qforb1DlW8ajmB6qn7wTYB8Uu6I/s640/DSC00158.jpg" width="640" /></a><br />
Ha cucito, cucito, cucito...<br />
Chi ha cucito??<br />
Apecucirina!!<br />
solo lei, in questo blog, sa cucire! <br />
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"Ma cosa sono e a cosa servono queste casette una diversa dall'altra? " <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHk2QgevElQbld9SVYkgK73McaQhT7-0KCj1IhdUiAslHoQrkN1MSa9PHjUbdWVeVqkbHILjV9FSVSYK9Hj4TTxb_zYcmLT4RphyphenhyphenUtpJB1iJXs_SEXnYJrXk1rB6_odNDrECo-RgmqTfA/s1600/DSC00134.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHk2QgevElQbld9SVYkgK73McaQhT7-0KCj1IhdUiAslHoQrkN1MSa9PHjUbdWVeVqkbHILjV9FSVSYK9Hj4TTxb_zYcmLT4RphyphenhyphenUtpJB1iJXs_SEXnYJrXk1rB6_odNDrECo-RgmqTfA/s640/DSC00134.jpg" width="640" /></a></div>
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"Possono essere portachiavi natalizi, ferma pacco..e cosa ne dici di fare il nostro albero..per le feste...solo con queste casette?" risponde apecucirina alla domanda di apelaboriosa.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmvWYgNskESvo4R5JV0rP66Kqv7Lii_t61DGRgp5PbUojsxaTm3xgWojPDIbkslhMB4JDkqOJKdE-aswW4y8CCa1Dsy7MunFYpQhkh4JJbYKWGrdDk21Q5Fp5_BGEknIVR0WGgC1z8Az4/s1600/DSC00135.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmvWYgNskESvo4R5JV0rP66Kqv7Lii_t61DGRgp5PbUojsxaTm3xgWojPDIbkslhMB4JDkqOJKdE-aswW4y8CCa1Dsy7MunFYpQhkh4JJbYKWGrdDk21Q5Fp5_BGEknIVR0WGgC1z8Az4/s640/DSC00135.jpg" width="640" /></a></div>
<br />
Domanda ??. <br />
secondo voi, apelaboriosa ha lasciato tranquilla apecucirina?<br />
Per niente.. ha cominciato a volerle vedere una per una,<br />
fotografarle<br />
e bisogna dirlo a fare la solita, bella, SANA confusione!!! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMjSLYnuUJrYOD4fqu0WyCc5VPNNfLInHlr1jZdDcfGR6zyXmkVb7oGQbzixcaaylotC8tm0fT0ez4u0WV4W-0cbvJeWzBFBshajzDOLUvyoZeUbP9KQBUp-hTaOgFVkcb0hiKR_NIrd8/s1600/DSC00138.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMjSLYnuUJrYOD4fqu0WyCc5VPNNfLInHlr1jZdDcfGR6zyXmkVb7oGQbzixcaaylotC8tm0fT0ez4u0WV4W-0cbvJeWzBFBshajzDOLUvyoZeUbP9KQBUp-hTaOgFVkcb0hiKR_NIrd8/s640/DSC00138.jpg" width="640" /></a></div>
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Tutti i tetti delle casette sono diversi....quadretti bianco e nero, pois bianco rosso <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJioOet_AUD3lHufCFxIdzUPJejne7doMOIf9f0JBnCyipo7zd_2Ko0d-bX9LFeCowakDHHZitlTUw_RSLgOtzXMlTkzC4_ca8VLeekkHtH8cU5E7rf_sMgn8vy_1NelaQV6VRa7n30zE/s1600/DSC00139.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJioOet_AUD3lHufCFxIdzUPJejne7doMOIf9f0JBnCyipo7zd_2Ko0d-bX9LFeCowakDHHZitlTUw_RSLgOtzXMlTkzC4_ca8VLeekkHtH8cU5E7rf_sMgn8vy_1NelaQV6VRa7n30zE/s640/DSC00139.jpg" width="640" /></a></div>
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un po' British<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq-JjjGaoHFlGP743FJxdhl_g_l77eUw46z_QwwksSr-fy9z-IebiMfMzw92BuNnTipFILwO3gqHNQLjuGF33c4AiO8jUFhs75CKHRVwa3ESJdUHWSNKl0M-CYOXR9Ug-Vw1XEvRaBLFk/s1600/DSC00140.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq-JjjGaoHFlGP743FJxdhl_g_l77eUw46z_QwwksSr-fy9z-IebiMfMzw92BuNnTipFILwO3gqHNQLjuGF33c4AiO8jUFhs75CKHRVwa3ESJdUHWSNKl0M-CYOXR9Ug-Vw1XEvRaBLFk/s640/DSC00140.jpg" width="640" /></a></div>
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pois. nastrini floreali e anche righe <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcyXEGNJO6aoIMY1aeVl711ba5alDuZmQ3fqdAWsCvEmPvQx_UVNUL4AN5sVaTlOjrn44orCuelhwspbqq89M4ajUFkpS-FtbwUWvfLCyELvb3zOxIdp4t4SpT9rRo-j3ql1ieCobqapI/s1600/DSC00141.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcyXEGNJO6aoIMY1aeVl711ba5alDuZmQ3fqdAWsCvEmPvQx_UVNUL4AN5sVaTlOjrn44orCuelhwspbqq89M4ajUFkpS-FtbwUWvfLCyELvb3zOxIdp4t4SpT9rRo-j3ql1ieCobqapI/s640/DSC00141.jpg" width="640" /></a></div>
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e per chi si è innamorato dello stesso disegno?<br />
niente paura il tetto a quadretti bianco e verde con grondaia romantica o<br />
tetto a quadretti bianco e rosso con grondaia minimal... <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSuwo0Jt_q3wJX3nwI0M6OGZ9k_aXnT37aFQ9u1TnzZEZdjvbN2id8CCWflZQ2OS9HOUOV9SQ4cc8ChO-h1xZxtdsLRWtyB4_zL65kphz4xKsK2DNOAnbwfqFMYv2abuQfNBGGFNukYVQ/s1600/DSC00142.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSuwo0Jt_q3wJX3nwI0M6OGZ9k_aXnT37aFQ9u1TnzZEZdjvbN2id8CCWflZQ2OS9HOUOV9SQ4cc8ChO-h1xZxtdsLRWtyB4_zL65kphz4xKsK2DNOAnbwfqFMYv2abuQfNBGGFNukYVQ/s640/DSC00142.jpg" width="640" /></a></div>
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oppure piccoli quadretti bianchi e rossi e grondaia festonata o<br />
quadrotti bianco e rosso con grondaia fiorita...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrW3Uxme4M2qZ-UTDINe8NEKGEkUM_ewePNUDI91ARE5SQcHAwBua-Pp2N7E3g3CkQWvlVRHisqgvDcaNaTRBsiu-SYZt6kUIie8YfDkgJr2-zw-yNB78TP8K-aSAg5E6EmbUxYAjhM8g/s1600/DSC00144.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrW3Uxme4M2qZ-UTDINe8NEKGEkUM_ewePNUDI91ARE5SQcHAwBua-Pp2N7E3g3CkQWvlVRHisqgvDcaNaTRBsiu-SYZt6kUIie8YfDkgJr2-zw-yNB78TP8K-aSAg5E6EmbUxYAjhM8g/s640/DSC00144.jpg" width="640" /></a></div>
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ma farà ridere l'albero di natale già decorato ed enorme che esce dal tetto dell'automobile?</div>
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Il mezzo di trasporto di B.N. (Babbo Natale) ?</div>
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Slitta e renne ...super veloci!!</div>
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anche qui non si scherza a pacchi e pacchettini....<br />
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il tetto color lavanda sfrangiato ci piace...<br />
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viene voglia di entrare in queste case vero?<br />
Sedersi davanti ad un camino acceso e bere una bella tazza<br />
di tea....cioccolato...caffe? <br />
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tetti e grondaie identiche ma....mezzi di trasporto un po' diversi!!!<br />
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"Sono tutti bellissimi, non riesco a sceglierne uno per me" dice apelaboriosa<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix9waCZu1lLKDjaUlkY_CrBbLUw9YmucuGUEINkIKsYZTGGiGymIZdsQoyCb6Vf4pVeOwfxmJeAH4w-o1FzKNsxJ2SBWMnYYLvPss7EhpZLFA2X1yQFP9x-rCnXU35K5Ft9Xzy1pXCj3c/s1600/DSC00137.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix9waCZu1lLKDjaUlkY_CrBbLUw9YmucuGUEINkIKsYZTGGiGymIZdsQoyCb6Vf4pVeOwfxmJeAH4w-o1FzKNsxJ2SBWMnYYLvPss7EhpZLFA2X1yQFP9x-rCnXU35K5Ft9Xzy1pXCj3c/s640/DSC00137.jpg" width="640" /></a><br />
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colore senape l'automobile e senape il <b><span style="color: orange;"> gros grain </span></b> <br />
colore rosso la porta e rosso il<span style="color: red;"> <b>gros grain</b></span><br />
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quadretti, scozzesi. quadri, righe, festoni, <span style="color: red;"><b><b><span style="color: orange;"> gros</span></b></b> grain</span> ecc....... ......... ............ .............</div>
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ma apelaboriosa secondo voi sarà riuscita a scegliere?</div>
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Eccolo.....ma sta aprendo un'altra scatola </div>
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e allora a presto, al prossimo post....apelaboriosa sta già fotografando...e chi la fa smettere...sono tutti bellissimi!!!</div>
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Un bacio dalle 4 apine</div>
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apelaboriosahttp://www.blogger.com/profile/02499148758688842266noreply@blogger.com1tag:blogger.com,1999:blog-4615273682193670794.post-42493390771957566542018-11-11T09:00:00.000+01:002018-11-11T09:00:08.616+01:00QUANTI MODI DI FARE E RIFARE RISO E PORRI DEGLI ORTOLANI DI ASTI<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH83YnnAf0rwdmfYIXhlFbQoZcBVbuspyOrTE6QLADjwAq14MCRvcqHP7gkEWu1BZcaTYjZCCzTwbK3Btk89TBO0xjrt0nS9iEehOqm-VEFoZm4YSoYSvm74ThZsZ0-xhyphenhyphennbsnoYjHLlS2/s1600/definitivo.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH83YnnAf0rwdmfYIXhlFbQoZcBVbuspyOrTE6QLADjwAq14MCRvcqHP7gkEWu1BZcaTYjZCCzTwbK3Btk89TBO0xjrt0nS9iEehOqm-VEFoZm4YSoYSvm74ThZsZ0-xhyphenhyphennbsnoYjHLlS2/s200/definitivo.jpg" width="135" /></a></div>
<b> </b><b><b style="mso-bidi-font-weight: normal;"><b style="mso-bidi-font-weight: normal;"> Ciao a tutti e buona domenica!</b></b></b><br />
<b><b style="mso-bidi-font-weight: normal;"><b style="mso-bidi-font-weight: normal;"> </b><br />
<b style="mso-bidi-font-weight: normal;"> Oggi abbiamo il nostro appuntamento preferito</b><b style="mso-bidi-font-weight: normal;"> </b></b></b><br />
<b><b style="mso-bidi-font-weight: normal;"><b style="mso-bidi-font-weight: normal;"> seconda domenica del mese alle ore 9</b><b style="mso-bidi-font-weight: normal;"> </b><br />
<b style="mso-bidi-font-weight: normal;"> </b></b></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH83YnnAf0rwdmfYIXhlFbQoZcBVbuspyOrTE6QLADjwAq14MCRvcqHP7gkEWu1BZcaTYjZCCzTwbK3Btk89TBO0xjrt0nS9iEehOqm-VEFoZm4YSoYSvm74ThZsZ0-xhyphenhyphennbsnoYjHLlS2/s1600/definitivo.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH83YnnAf0rwdmfYIXhlFbQoZcBVbuspyOrTE6QLADjwAq14MCRvcqHP7gkEWu1BZcaTYjZCCzTwbK3Btk89TBO0xjrt0nS9iEehOqm-VEFoZm4YSoYSvm74ThZsZ0-xhyphenhyphennbsnoYjHLlS2/s200/definitivo.jpg" width="135" /></a><b><b style="mso-bidi-font-weight: normal;"> </b><b style="mso-bidi-font-weight: normal;"> </b> </b><b style="mso-bidi-font-weight: normal;"> </b><b style="mso-bidi-font-weight: normal;"> </b><b style="mso-bidi-font-weight: normal;"><b style="mso-bidi-font-weight: normal;"> </b></b><b style="mso-bidi-font-weight: normal;"><b style="mso-bidi-font-weight: normal;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH83YnnAf0rwdmfYIXhlFbQoZcBVbuspyOrTE6QLADjwAq14MCRvcqHP7gkEWu1BZcaTYjZCCzTwbK3Btk89TBO0xjrt0nS9iEehOqm-VEFoZm4YSoYSvm74ThZsZ0-xhyphenhyphennbsnoYjHLlS2/s1600/definitivo.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH83YnnAf0rwdmfYIXhlFbQoZcBVbuspyOrTE6QLADjwAq14MCRvcqHP7gkEWu1BZcaTYjZCCzTwbK3Btk89TBO0xjrt0nS9iEehOqm-VEFoZm4YSoYSvm74ThZsZ0-xhyphenhyphennbsnoYjHLlS2/s200/definitivo.jpg" width="135" /></a> </b><b style="mso-bidi-font-weight: normal;"> </b></b><b style="mso-bidi-font-weight: normal;"><b style="mso-bidi-font-weight: normal;"> </b></b><b style="mso-bidi-font-weight: normal;"><b style="mso-bidi-font-weight: normal;"><b style="mso-bidi-font-weight: normal;"> </b> </b></b><b style="mso-bidi-font-weight: normal;"> </b> <br />
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La nostra <a href="http://quantimodidifareerifare.blogspot.no/p/chi-siamo.html">Cuochina</a> ha preparato per il 2018 uno splendido menu' con 11 ricette di</div>
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"<b><i>I Primi della Cucina Italiana</i></b>"</div>
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<span class="mw-headline" id="Note" span=""><a href="https://quantimodidifareerifare.blogspot.com/2017/10/menu-2018-di-quanti-modi-di-fare-e.html">Ricette del Menù 2018 della Cuochina</a></span><br />
<b><b style="mso-bidi-font-weight: normal;"><b style="mso-bidi-font-weight: normal;"> con le cuochine dei <a href="http://quantimodidifareerifare.blogspot.com/p/comunicazioni.html">Quanti modi di fare e rifare</a></b></b></b><b><span style="color: #444444;"> </span></b> </div>
<b><span style="color: #444444;"> </span></b> <span class="mw-headline" id="Note" span="">💙💜💚💛💔💙💜💚💛💗 </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5XyYZi9msdKQQEiKYzwN5yuaf_F_zN5IAjDdYTBKHqGskDhbd5iZoCZlDp3zgtnpMXOe8WMa8SyS_-3aijk1eBg3p5UtGyBpkqMLOAiupr7bT4uKrf31jRsL6438yVWY7RdBrAXaStIk/s1600/collage+2018+400x400.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="400" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5XyYZi9msdKQQEiKYzwN5yuaf_F_zN5IAjDdYTBKHqGskDhbd5iZoCZlDp3zgtnpMXOe8WMa8SyS_-3aijk1eBg3p5UtGyBpkqMLOAiupr7bT4uKrf31jRsL6438yVWY7RdBrAXaStIk/s400/collage+2018+400x400.png" width="400" /> </a></div>
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Siamo già state nel Lazio, Basilicata, Emilia Romagna, Campania, Puglia, Sicilia,<br />
Sardegna,agosto in ferie.., Basilicata, Emilia Romagna<br />
E' stato un viaggio bellissimo, divertente, istruttivo e anche di meraviglia ..<br />
ma quanto sarà buona e creativa la cucina italiana?? <br />
Oggi dove andiamo?<br />
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Piemonte con questa zuppa meravigliosa<br />
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<b><b> <b><a href="http://quantimodidifareerifare.blogspot.com/2017/04/i-primi-della-cucina-italiana-riso-e.html">Riso e porri degli ortolani d'Asti </a></b></b></b></div>
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<b>Nota dal libro: </b> </div>
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<b><span style="color: magenta;">L'origine di questo piatto risale al Medioevo. Fin da quell'epoca alcuni orti cingevano la periferia di Asti, nella fertile piana del Tanaro, ed erano coltivati soprattutto ad aglio e porri. Gli ultimi vecchi ortolani d'Asti hanno dato questa ricetta agli autori del libro; gli ortolani dicono che il porro fa bene agli occhi e "pulisce" il sangue.</span></b></div>
<b><span style="color: magenta;"> </span></b> <br />
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<b><span style="color: magenta;">Questo, comunque, è un piatto rinfrescante e digeribilissimo oltre che economico perché si possono utilizzare tutti gli eventuali avanzi di formaggio.</span></b></div>
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Eccoci pronte per raccontarvi come abbiamo rifatto questa ricetta che
non conoscevamo e che diventerà la nostra coccola per autunno/inverno
2018!!<br />
<br />
Per seguire la ricetta originale vi rimandiamo nella casetta della <a href="http://quantimodidifareerifare.blogspot.no/p/chi-siamo.html">Cuochina</a> <b><b><b><a href="http://quantimodidifareerifare.blogspot.com/2017/04/i-primi-della-cucina-italiana-riso-e.html">Riso e porri degli ortolani d'Asti</a></b></b></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTHEk2Yvv4Y6vztAzEltjViJTFZvIZUrGAQzQyPzgODEag9J7WDYxu7GS69x0-NQ_6lG2Ojdi4Eu4J6BACF0eYpixpfRtoBo5xM57moGm1nbk-lbmNComIrD3dxfKCnsMXe6PXCnCGzBM/s1600/DSC00193.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTHEk2Yvv4Y6vztAzEltjViJTFZvIZUrGAQzQyPzgODEag9J7WDYxu7GS69x0-NQ_6lG2Ojdi4Eu4J6BACF0eYpixpfRtoBo5xM57moGm1nbk-lbmNComIrD3dxfKCnsMXe6PXCnCGzBM/s640/DSC00193.jpg" width="640" /></a></div>
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Noi l'abbiamo fatta ...senza "fondo" ...non abbiamo fatto soffritto ... <br />
Abbiamo lavato e affettato in modo sottile due porri eliminando la parte verde.<br />
Sbucciato, lavato e fatto a piccoli quadrotti le patate...quanto? circa 500 gr. <br />
Messo il tutto in una pentola con circa 1,5 litro di acqua salata, una foglia di alloro e fatto cuocere per circa 30 minuti a fiamma moderata.<br />
Abbiamo aggiunto un pugno di riso a testa, una generosa grattatina di noce moscata e fatto cuocere per circa 20 minuti.<br />
Pronta?...Quasi...<br />
Fuori dal fuoco abbiamo mantecato con 50 gr. di burro e 50 gr. di parmigiano reggiano grattugiato. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrWmwq3qQvlCZjKNPuwhEQ6BHkxynf8Bek5A3KM2VXrc-cnmi1XOplyYNjbAhuiaRPelK1_36ZeutS5mNqAW7L_F7PS89OxgyAJrbcCT51e_oB8KP7L8JzT_akw_jpUsKLcmTUQNd7-B0/s1600/DSC00200.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrWmwq3qQvlCZjKNPuwhEQ6BHkxynf8Bek5A3KM2VXrc-cnmi1XOplyYNjbAhuiaRPelK1_36ZeutS5mNqAW7L_F7PS89OxgyAJrbcCT51e_oB8KP7L8JzT_akw_jpUsKLcmTUQNd7-B0/s640/DSC00200.jpg" width="640" /></a></div>
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Tre piccole varianti per presentarla in tavola:<br />
striscioline di porro (la parte verde) scottate in acqua bollente<br />
alcune fette di prosciutto crudo fatte croccare in un tegame anti-aderente e spezzettate in piccole cialdine<br />
cubetti di caciottina fresca messa alla base delle scodelle<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6nhKz47BYawgFr3hAw2Y3cYvUacbNdotM-zvsZCTgWd3JqsVW6bmZW7TOMRYjx3xJik7wdUMSANChVz5nbuKIcr8e1ZsEc3OGnBosQMHI7smC04E9-CLp5e37LSwRysobZ9tJezgtvIs/s1600/DSC00202.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6nhKz47BYawgFr3hAw2Y3cYvUacbNdotM-zvsZCTgWd3JqsVW6bmZW7TOMRYjx3xJik7wdUMSANChVz5nbuKIcr8e1ZsEc3OGnBosQMHI7smC04E9-CLp5e37LSwRysobZ9tJezgtvIs/s640/DSC00202.jpg" width="640" /></a></div>
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Il calore della zuppa fa sciogliere il formaggio<br />
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e adesso siiiii!! è pronta per essere coccolosamente gustata. </div>
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<b><b><b><b><b><b><b>Il nostro grazie grande..SEMPRE..<br />
a <b><span style="color: black;"><a href="http://ilgiardinodeisaporiedeicolori.blogspot.it/">Cuochina</a>, <a href="http://www.blogger.com/">Anna,</a> <a href="http://ilgiardinodeisaporiedeicolori.blogspot.gr/">Ornella</a></span></b> dei <a href="http://quantimodidifareerifare.blogspot.com/p/comunicazioni.html">Quanti modi di fare e rifare</a>, per il loro costante impegno,<br />
un saluto a tutte le cuochine che "RIFANNO" con noi .....<br />
troppo divertente andare in regioni diverse e preparare ricette sempre particolari.<br />
Per il nostro ultimo appuntamento del menu' 2018 si va in </b></b></b></b></b></b></b></div>
<b><b><b><b><b><b><b><b>Alto Adige</b> </b></b></b></b></b></b></b><br />
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<b><b><b>Un bacio dalle 4 apine</b></b></b></div>
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<b><b><b> </b></b></b> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih19ClaJ178us41NJmtadi_Wf6L-wGHMaEiyQrBGi_HRLv_8yr4uZd2vC-illezlJ-4phR-U-CWHvTD5EFQIOkL1bJ0x5A4i4UsLaaoRpjylywUUHV6vISH9whOrFkRRev4RgA0xsygEY/s1600/turteln+1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih19ClaJ178us41NJmtadi_Wf6L-wGHMaEiyQrBGi_HRLv_8yr4uZd2vC-illezlJ-4phR-U-CWHvTD5EFQIOkL1bJ0x5A4i4UsLaaoRpjylywUUHV6vISH9whOrFkRRev4RgA0xsygEY/s400/turteln+1.jpg" width="400" /></a></div>
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9 dicembre 2018 <b><a href="http://quantimodidifareerifare.blogspot.com/2017/08/i-primi-della-cucina-italiana-ravioli.html">Ravioli della Val Pusteria (Turteln)</a> </b>(25 dicembre Natale)<b><br />
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apelaboriosahttp://www.blogger.com/profile/02499148758688842266noreply@blogger.com8tag:blogger.com,1999:blog-4615273682193670794.post-79262505854380722742018-10-29T04:55:00.000+01:002018-10-29T05:03:16.247+01:00APECUCIRINA AL LAVORO <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi5GkqTA2KezEO3mIiKWPrgWq-y0pekm0CsxKG0UCWyAhrQRVBXclTtQfvQ_ejwnrCtLCTvxRghZWMEifXfC0HuqfVlDiBATzoxw8lXXhTF8jYp3v6JIa8JH3ZvpKGr8XGo3lEO0xQh1Y/s1600/DSC00172.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1083" data-original-width="1600" height="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi5GkqTA2KezEO3mIiKWPrgWq-y0pekm0CsxKG0UCWyAhrQRVBXclTtQfvQ_ejwnrCtLCTvxRghZWMEifXfC0HuqfVlDiBATzoxw8lXXhTF8jYp3v6JIa8JH3ZvpKGr8XGo3lEO0xQh1Y/s640/DSC00172.jpg" width="640" /></a></div>
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Siete curiosi di vedere le ultime borsette che apecucirina ha preparato?<br />
Se SI venite con noi....le quattro apine vi faranno conoscere Baffi che con aria furbetta e curiosa osserva il banchetto....<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivdVoXFRZUvLOcTs6FG6FZBPCcqpG6bsI3YqfAlhHKzbQXweXAIOBLyyOkqEE6OfzaF-c45yXRep2rRSnEHONd5j4KWCtS0jvN_f6OONteAUQyMh6GDgQ2Ou3B9CTRMNIzKI1EBIQ1z9U/s1600/DSC00170.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1531" data-original-width="1600" height="612" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivdVoXFRZUvLOcTs6FG6FZBPCcqpG6bsI3YqfAlhHKzbQXweXAIOBLyyOkqEE6OfzaF-c45yXRep2rRSnEHONd5j4KWCtS0jvN_f6OONteAUQyMh6GDgQ2Ou3B9CTRMNIzKI1EBIQ1z9U/s640/DSC00170.jpg" width="640" /></a><br />
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"Le margherite sono fiori petalosi, mentre i papaveri non sono molto petalosi"....questo per spiegare cosa vuol dire petaloso....però sono talmente belli che apecucirina ha preparato questa borsetta...<br />
papavero NO petaloso...ma papavero SI meraviglioso!! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZr7e0W_GbvDG6ksOQ1dvX-_-kE6Fb5tUH1zim3iHSBufm1yJ-J6wbf1kimVdvyIxe1bNjIlxR0a-6yrnUefE4CDiePVJv_0gLsL5JfrDFGak8Y0cdKCfKioif0T0JK3Ec_nc-IuotZS0/s1600/DSC00174.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="788" data-original-width="1600" height="314" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZr7e0W_GbvDG6ksOQ1dvX-_-kE6Fb5tUH1zim3iHSBufm1yJ-J6wbf1kimVdvyIxe1bNjIlxR0a-6yrnUefE4CDiePVJv_0gLsL5JfrDFGak8Y0cdKCfKioif0T0JK3Ec_nc-IuotZS0/s640/DSC00174.jpg" width="640" /></a></div>
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Baffi vuole sapere chi ha scelto la borsetta manichino-modello-troppo bello??!!<br />
E' stata apelaboriosa ... se ne è innamorata e ha deciso che sarà la borsetta del mese di novembre....<br />
si perchè a dicembre si cambia...motivi natalizi. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg29GoL-I26DlM_LGKgPn9SxNfHVhQUR-EMGxfLuzF7zBRBGvuNv9sK2Xp6T-avc7Iw-TvDOvPP5beAGzp5PU6a2GyvzFlqciGuuR2l_vZQKLj7W8MVvPHl1JwcdAB_tipfflfESVv1XSY/s1600/DSC00175.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="840" data-original-width="1600" height="334" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg29GoL-I26DlM_LGKgPn9SxNfHVhQUR-EMGxfLuzF7zBRBGvuNv9sK2Xp6T-avc7Iw-TvDOvPP5beAGzp5PU6a2GyvzFlqciGuuR2l_vZQKLj7W8MVvPHl1JwcdAB_tipfflfESVv1XSY/s640/DSC00175.jpg" width="640" /></a></div>
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Baffi ama le piante grasse, ma ha timore delle spine...di questa non deve avere paura.....è talmente bella ...ma è solo una borsetta e non punge!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinFGguAQ0QxzJgEnyd90lsG7Ywd8K9-lwFkcZ1hJCKfYoxb19aVRi9q0uPlGDnOIppysuqIuBvK2tGjZ3m9m_KucbUlNBUn0HykQZuw4wA_UHBq8MINYn9TjYZQCvXG8OLVJNbSAYA_Tk/s1600/DSC00176.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="990" data-original-width="1600" height="394" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinFGguAQ0QxzJgEnyd90lsG7Ywd8K9-lwFkcZ1hJCKfYoxb19aVRi9q0uPlGDnOIppysuqIuBvK2tGjZ3m9m_KucbUlNBUn0HykQZuw4wA_UHBq8MINYn9TjYZQCvXG8OLVJNbSAYA_Tk/s640/DSC00176.jpg" width="640" /></a></div>
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e di questa Baffi vuole sentire il profumo !!!<br />
Baffi non è un fiore vero...ma una bellissima borsetta!! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOSf2lK4Q6lwK6kqS8O9dvPk4fROA8abN1r46X819HPXxiUngp90xGvBUpjvE28RfPpIyfaXf-0XSG4rNnf_-SR4ZU76Qbl8vjgeOZqLUDeqLKQ7IuMMsfidFpIlsAxCKfGojNxZYdGoI/s1600/DSC00177.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="918" data-original-width="1600" height="366" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOSf2lK4Q6lwK6kqS8O9dvPk4fROA8abN1r46X819HPXxiUngp90xGvBUpjvE28RfPpIyfaXf-0XSG4rNnf_-SR4ZU76Qbl8vjgeOZqLUDeqLKQ7IuMMsfidFpIlsAxCKfGojNxZYdGoI/s640/DSC00177.jpg" width="640" /></a></div>
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Queste sono presine o sottobicchieri autunnali<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3UfmQdGzVbPPc-m5pwLCfVCldZYZqYY_2LkgftimkqU9UYX3c01_nJpKQllNUFGCMnKA9GnNZndJ_xf1jZrifPtS_mLgemVduF0rv5PhJpVPsJ9v5g3vZzZJn85Tcy23iUzQcU_4nSSs/s1600/DSC00188.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="913" data-original-width="1600" height="364" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3UfmQdGzVbPPc-m5pwLCfVCldZYZqYY_2LkgftimkqU9UYX3c01_nJpKQllNUFGCMnKA9GnNZndJ_xf1jZrifPtS_mLgemVduF0rv5PhJpVPsJ9v5g3vZzZJn85Tcy23iUzQcU_4nSSs/s640/DSC00188.jpg" width="640" /></a><br />
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Grembiuli da cucina per mamma e bambina con dolci piastrelline<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghqQl8PJAnJNIneCG5DgKx6l-4F5rwcHV2CKG60rMYwkOOsa0-hQLus-Zq0toKqKcQPAWQSbrS3-9DxjC2M0ghSBWbxq5dUotv_2__bhpFsa5yRPCzuky6l8048xfCDkRGTI6LehCom0Q/s1600/DSC00181.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="925" data-original-width="1600" height="368" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghqQl8PJAnJNIneCG5DgKx6l-4F5rwcHV2CKG60rMYwkOOsa0-hQLus-Zq0toKqKcQPAWQSbrS3-9DxjC2M0ghSBWbxq5dUotv_2__bhpFsa5yRPCzuky6l8048xfCDkRGTI6LehCom0Q/s640/DSC00181.jpg" width="640" /></a></div>
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tovagliette americane "cuoriciose" per tutta la famiglia e runner con farfalle che volano di fiore in fiore<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCGPPdJXjnOWLLJMA6fK1xax-zsCbpvXg0mb7OPdDSb6RRLp-yKwGy7McbLmpJYrmQfHk8bpWpZ9P_-dUi4y2zGasLhzynMrB4om4UOMSOriJMTlRoUCmyxqb7CWh0mMFnOxc5wLykwYw/s1600/DSC00183.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="990" data-original-width="1600" height="394" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCGPPdJXjnOWLLJMA6fK1xax-zsCbpvXg0mb7OPdDSb6RRLp-yKwGy7McbLmpJYrmQfHk8bpWpZ9P_-dUi4y2zGasLhzynMrB4om4UOMSOriJMTlRoUCmyxqb7CWh0mMFnOxc5wLykwYw/s640/DSC00183.jpg" width="640" /></a></div>
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Ohhh! spuntano anche alcuni runner natalizi...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8H7zvcPRbX8brU4WfPc_vPAvFLSKhyAqhUJAT9PRfAm53P1BxMVULh1MusxO2n8X0z6zaqWKF2DB5lWRFCvOiyS9QyCKwmNOVH474kgE_EzAyfZyBElcIOj4w5QcLTGEIJB8wh9gqzXI/s1600/DSC00180.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1059" data-original-width="1600" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8H7zvcPRbX8brU4WfPc_vPAvFLSKhyAqhUJAT9PRfAm53P1BxMVULh1MusxO2n8X0z6zaqWKF2DB5lWRFCvOiyS9QyCKwmNOVH474kgE_EzAyfZyBElcIOj4w5QcLTGEIJB8wh9gqzXI/s640/DSC00180.jpg" width="640" /></a><br />
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tovagliette americane per la colazione di natale e sacchettini porta posate-segnaposto....<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEWw6XLk7Q0wWB5pGefopWv0FCuk1srS-UYbsjXAcqGtTX16wAkgp8y4UKCEaMIAAJq76L7qB7dDQ3lnrQhM1LHrndbJ3uepsh0sEUn8WQmks5FAXFWdd3Z0I9OZnFYhx_cnGIoivVyKk/s1600/DSC00185.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1113" data-original-width="1600" height="444" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEWw6XLk7Q0wWB5pGefopWv0FCuk1srS-UYbsjXAcqGtTX16wAkgp8y4UKCEaMIAAJq76L7qB7dDQ3lnrQhM1LHrndbJ3uepsh0sEUn8WQmks5FAXFWdd3Z0I9OZnFYhx_cnGIoivVyKk/s640/DSC00185.jpg" width="640" /></a></div>
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fuori porta ....<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNgD54YVwm3Jq9LAkmqu-IS9B9nT3k0lvYFuCO2whtuFFKDRfCDca7urwm4v8R52sQEfFzpiFvkyRl3nkyIzfs1T2XmF0JUBGEDlX0lgHv9gIrlOsZLQBaTmPjnuekbOxOpnGBmXTtqnE/s1600/DSC00187.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1141" data-original-width="1600" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNgD54YVwm3Jq9LAkmqu-IS9B9nT3k0lvYFuCO2whtuFFKDRfCDca7urwm4v8R52sQEfFzpiFvkyRl3nkyIzfs1T2XmF0JUBGEDlX0lgHv9gIrlOsZLQBaTmPjnuekbOxOpnGBmXTtqnE/s640/DSC00187.jpg" width="640" /></a></div>
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e questi cosa sono?</div>
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SSSHHH!! ..facciamo piano ......aspettiamo apecucirina .......questa scatola la guardiamo la prossima volta!</div>
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Un bacio dalle 4 apine</div>
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apelaboriosahttp://www.blogger.com/profile/02499148758688842266noreply@blogger.com4