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Eggs stuffed with sea bass mousse. I finally laid an egg (Part II)

After the first recipe for the contest An egg for a friend, here is the second part. A simple recipe, fast, assured by the result and dainty but very pleasant. To get your fill of fish and obviously eggs.

• 1 egg per person
• 160 g fillet of sea bass or sea bass
• a jar of natural yoghurt
• 1 lemon (juice)
• fresh chives
• poppy seeds

Boil the eggs, peel, cut in half and prelevatene the yolks. Frullateli in a blender with the cooked sea bass prior to the course (lasciatene by at least one or two for garnish) jar of thick yogurt and lemon juice.

Fill the eggs with the mixture and decorated with a piece of sea bass and little erba cipollina tagliuzzata e una manciata di semi di papavero .

Cara Fede, spero ti piaccia ^_^

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Cookies Halloween. Mostrosamente good ...

Dopo aver creato questo , potevo non farlo in versione dolce?  Allora ho messo le mani in pasta e ho fatto dei SEMPLICI biscotti di pastafrolla,...che mi sono ugualmente divertita a sagomarli e decorarli con tanti riccioli di cioccolato e ciliegine candite. Mio  marito quando le acquistai mi disse "Ma che ti servono anche quelle, ma che ci farai poi?" e io "ci fò, ci fò.Qualcosa mi inventerò. "
Credo di aver mantenuto la promessa, vero amore?

pasta frolla (la vostra ricetta o un panetto già pronto)
marmellata di arancie amare (quella con le scorzette)
ciliegine candite
riccioli di cioccolato

Stendere la pastafrolla con un materello e sagomarla a forma di fantasmino o di bara e arricchirle con filetti o pezzettini di ciliegina candita. Le bare sono composte da due sagome uguali, inframezzate da uno strato di marmellata di arancia amara.

Con questi biscotti  partecipo alla raccolta di Mara .

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Fusilli with peppers whole. A charge of color and taste.

With the first cold I feel the need to color the plate, it shine on, feel the vibrations of the colors. I love the hot and cold for me something is broken, hence the need to re-create colors brighter and cheerful.

In aid came to my mind immediately ranging from the yellow peppers, cherry red to end with the green lawn, give a wide choice.

a temptation too big for me, so I caught three and I put them in the oven grill. I made them cool and then I removed the "scalp" taste the flesh reduced into small pieces. A pleasant and tasty burst of sunny and warm "spring."

• 1 red pepper 1 yellow pepper 1 green pepper
• wholemeal fusilli
• chili powder parmesan
• grass onion
• extra virgin olive

Preheat oven to 180 degrees and put a baking sheet with no further addition of the three peppers for about 30-35 minutes, turning once or twice for even cooking. Pass the cooking time remove the peppers and place them in a pan with lid for five minutes, making them cool and release the liquid cooking. Peel them and then reduce them to threads.

In a pan large nonstick fry quickly a nice bunch of chives and sprinkle with hot pepper. Add the fillets, pepper and let cook for few minutes. Meanwhile cook the pasta al dente and drain slightly. Stand a few more minutes in the pan with the sauce with peppers. Inpiattare, a good sprinkling of Parmesan cheese and garnish with chives mini fillets.

Frankly, this lively e gustosissimo terzetto (giallo/rosso/verde) rallegrerà la mia tavola molte, ma molte altre volte ancora.

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Mini savory menu of Halloween. A "mostroso" fun.

Giocare con il cibo che cosa meravigliosa e divertente, specie se fatta in  occasione di Halloween , la festa più simpatica e pazza che ci sia.  Di questi tempi è un gran proliferare di scope, dita mozze, bare, tombe e simili.... uno spasso fuor di misura (almeno per me). 

Ma spero anche per i miei piccolotti che oggi, al rientro da scuola troveranno sul vassoio di legno questa terrificante merenda... chissà se avranno sufficente coraggio to eat this food more suitable for vampires, witches and zombies.

Pepper Doom (with threads of fat in the blood)

1 pepper sauce 2 wustel

ketcup

Cook in a frying pan wustel the previously made for thin strips, about 3 / 4 minutes. Decorate a pepper making two triangles for eyes, a smaller nose and a line for the biggest mouth. Place fillets wustel into the holes and the pepper spray as a last thing the ketcup to simulate blood.

Broom Witch

1salatino

wire cheese

chives

Cut a strip of cheese and make small sticks. Dip pretzel in the final part of mayonnaise, so that the threads of cheese are still well. Tie it all together with strips of chives.

Zucca Magica

1 slice of cheese (average thickness)

pretzels long

some parsley

between Work hands a piece of cheese, soft but not creamy (I used Fontina). Tondenggiante give it a shape and then with the tip of the knife incisoni. Remove a small piece of a pretzel and put the pumpkin on top of cheese along with a leaf of parsley.

Cemetery graves encrusted with weeds and poisonous fruits

bunches of cherry tomatoes with sprigs attached

4 slices of sliced \u200b\u200bbread

100 grams of soft cheese

1 sausage

Mix the sausage with the cheese and then on splamarla slices of bread in the shape of the tomb. Bake for 12 minutes at 180 degrees. As a decoration add tomatoes (with branches) that dominate the "encrusted tombs ... a very uneducated and ill-kept cemetery ....

Eyes Wizard

2 / 3 tomatoes 2 teaspoons mayonnaise

some pitted black olives

corn kernels

Divide the tomato spread a little mayonnaise and place on top of half olive oil. Add a little hole in the olive kernel of corn.

Sorry for the amount of immagini legate a questo post.... ma non riuscivo proprio a decidermi.....

Con questo mini menù  (se non era ancora chiaro) partecipo alla raccolta di Mara .

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cakes of chocolate and puffed rice, or the CIOCCORISO. Sweet temptation to return children.

Vi ricordate i mitici Ciocorì o Biancorì, le tavolette con il riso soffiato ricoperto da uno strato di cioccolato al latte o bianco? Bè questi dolcetti gli rassomigliano un pò, potrei azzardare che più che fratelli possono essere dei cugini, ma molto meno "croccanti" temperament and more homemade. In fact, even though they're in the fridge until momemnto to be consumed, not crunch under your teeth, rather than those we affandano softly but with great pleasure. Melt in your mouth, slowly releasing not only the aroma of chocolate, but also that of honey. I usatoo to chestnut (I have not spared) and this helped to mark everything with a certain bitter aftertaste, so dampening the sweetness of chocolate. In the end what came out was a strange but pleasant palatability of coffee ... Matthew also seems to have the "feel" right now ..... small gourmet EHHHHH grow .....

I was little I was going crazy and I thought it would be perfect as a snack before tackling the rigors of the evening sports, my small little men. I wanted him to have a breath of fresh encouragement between the exit of the school / kindergarten and the beginning of the lesson as enjoyable as tiring regby ... and so it was. If they are brushed fast and as good as ever, without pushing, they get dispettucci. Indeed with a mouthful if they pass one another, as the pair close and best in the world.

infinite tenderness intent to see them enjoy their beloved chocolate, with puffy cheeks and hands dirty, to fly almost everywhere.

• 50 g butter 4 tablespoons liquid honey (I used chestnut)
• 100 grams of chocolate (but if you put even more better, because I came a very thin layer)
• 70 g of puffed rice

Melt chocolate in water bath, honey and butter, being very careful that water does not enter the pot. Turn gently to align the mixture well. Remove from heat and add the puffed rice grains. Mix and make small piles of cups that you insert inside. Put the cakes in the refrigerator until ready to eat.

With this recipe for the collection of Stephen the blog " good and fast" in collaboration with the Association FOOD FRIEND .

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soup carrots orange. Other than the soup nut ...

On a cold winter day nothing better than a good hot soup, hot to warm cheeks and throat. But all in all we are now only in October and 'I'm still not feel cold ... but I already want to see in the pot creams, creams and spent with my beloved vegetables.

is why today I present to you the cream of orange carrots, a treat that I had the pleasure to discover in the pages of a book. I read and everything seems quiet now certain, onion, leek, carrots , parsley, stock e. .. ORANGES. Oranges in the carrot soup. Dunno, maybe. ... I tried e. A pleasure.

• 2 leeks 1 onion 1 clove garlic
• 500 grams of carrots
• extra virgin olive oil 25 gr
• butter
• 850 ml vegetable stock
• the grated rind and juice of 2 oranges
• salt and white pepper chopped parsley

Clean and finely chop the onion, leeks and dice the carrot. Peel the garlic and crush it. In a saucepan heat the oil with the butter, then add the onion and the garlic. Fry for few minutes. Add the vegetables to cook for another 3 / 4 minutes. then join ilbrodo warm and cover the pot with lid and cook over low heat for 20-25 minutes.

Remove from heat and pass the soup with an immersion blender, until creamy and no lumps Ishi.

Add the orange juice and season with salt and ground white pepper. Place on plates and garnish with orange peel and chopped parsley.

Another Zuppini thus adding to the two "big sister" leeks and pumpkin.

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The dip of "Mom & Daughter" ... the tradition continues .....

My mother made me very often dips, but when it happened to me was a real treat. No meat, chicchiolate pretty bowls of green and lots of good oil with just a dash of pepper. I then, she adds a bit of white vinegar emulsion, because I liked the sour and wink while I ate the vegetables crisp and clean.

For me it was like a game, and without forks while eating lots of vegetables .... crafty mum eh!

And since I have now gone from the role of daughter to mother, I repeated the formula of the famous and beloved even dip my belvotte.

But as times change, I tried to make it more modern, rich and flavorful as possible. In addition to the sticks of vegetables have also made some quick pretzel with puff pastry and ham, small roses and twisted sticks. Some sprinkling of sesame seeds and poppy seeds and on.

As for the dipping sauces in which the vegetables, I chose a cheese-based and a creamy chickpea (l ' hummus).

only event, I prepared everything in the late morning to get him out to dinner in the presence of my children. The pretzels because he had lost some of their crispness and vegetables had softened a bit, but nevertheless, after dinner there was nothing in the white platter .... evidently was not so bad ^ _ ^

Council - all consumed shortly after preparation, to meet / maintain the flavor and prevent "deflation."

Vegetables

2 zucchini 4 carrots 4 stalks celery

Clean vegetables and cut into sticks. Filini tie with the chives, creating mini faschietti.

cheese sauce

250 g cream cheese 2 tablespoons milk 2
Cipolotti
chopped chives Salt and white pepper

Mix the cheese (I used the light philadelhia) with milk. Then add the other ingredients and mix to taste good. Add a pinch of salt (very little) and pepper.

Hummus
400 g canned chickpeas, drained

juice of 1 lemon 2 garlic cloves crushed
125 ml of extra virgin olive oil salt and white pepper

parsley and paprika (for garnish)

Skip to sound the chickpeas, lemon juice and garlic. While the mixer is still running add the oil, making it drop a little at a time. Spice it with salt and pepper. Put the two sauces in small bowls in the center of the plate and surrounded by vegetables and pretzels.

With this recipe for the collection "Taste of memories," the beloved Meggy.

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SIAMO GUARITI !!!!!!!!!!!!!!!!!

are healed ALL !!!!!


ALIVE !!!!!!!!

Yesterday we did the veterinary control and all three were negative puzzolentissime poo !!!!!!

coccidia ...... PPRRRRRR !!!!!!!

output from there I ran into a liquor store and bought a bottle of brandy more alcolica e ...mi sono sbronzata!!!!

Passat i fumi dell'alcool sono tornata in me ed ho iniziato a baciarli tutti e tre con tutto l'amore che ho nel cuore.

Finalmente si torna alla normalità ed io forse ora ho un pò più di tempo per le mie miniaure.

Comunque qualche cosina ho fatto: l'altro giorno, presa dallo sconforto, mi sono imposta di ritagliarmi qualche ora per me e messi via stracci e disinfettanti, ho tirato fuori fimo e forno e, per rallegrarmi un pò, ho fatto qualche torta fatta a bara e qualche altra amenità in tema Halloween...

sono venute carinissime!!!!

Non ho ancora fatto le foto ma visto che sono for some of you will post after delivery! Ha! Ha! Ha!

Speaking of Halloween, a holiday that I love very much, now I have to prepare for dinner that I organized for 30 Saturday. The menu is of course "terrifying", type: bones of dead ... (Meringue ..), the cemetery of coffins ... (chocolate ..), witch's fingers ... (short pastry ...), scary spiders ... (muffin. ...), etc. .. . In short, a great deal of beaters and ovens, but a lot of fun. For decorations I have a good helper around the house, my little witch Irene, who cut cardstock blacks and pulls wire ....

If you want to get an idea of \u200b\u200bme the next day you look below .....

Rende molto bene l'idea!!!!!!!

Un bacione

Roberta

California Catering License

Cluck. Cluck ..... I finally laid an egg!

"An egg is your friend" , certainly to me is just like that because I love them. It's been a while that I wanted to do something clever, colorful, cheerful and full of "life" just like her. I finally laid an egg .... and it's all for you, dear Federica .

Servings per person:

• 1 cheese round (to be heated in a pan, or similar type tomino)
• 1 slice of eggplant
• 1 slice tomato 1 egg

Grease with a little oil a frying pan and sear the slices of eggplant on both sides for about ten minutes, turning halfway through cooking. The same is done for the cheese.

Cut a tomato into a bowl and season it with oil, salt and a good sprinkling of oregano. Take an eggplant slice and place it over burned.

take part in a small frying pan and rub with a little olive oil. Break the egg shell dropping in the hot pan, just giving a clear time to congeal. Put on top to clear the clotted also the yolk and cook for few minutes. Salt it lightly on the surface and add to cheese tower , eggplant, tomato . To make the composition of the nicest dish combine the finest Filini carrot and pieces of clear egg to simulate the sun's rays.

If it was not clear, to participate with this wonderful recipe contest "An egg is your friend" of Federica very nice.

Bon appetit!

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AIUTO!!!!!!!!!

Aiuto!!!!

Non so se sopravvivero' a questo periodo infernale!!!!

Vi farà ridere ma in queste ultime settimane non faccio altro che pulire pavimenti, divani, cucce, lettiere....secondo me rimarrò intossicata dai detergenti!!!

Come sapete è arrivata nella nostra famiglia un mucchietto di peli ( e microbi indistruttibili, aggiungerei..) e l'equilibrio apparentemente stabile è andato a ganbe all'aria.

LA microba ( oramai questo è il suo nome "in uso") oltre a varie cose aveva, ed ha ancora una MEGA infezione intestinale da coccidi.

Ora voi direte: che problema c'è??? C'è che dopo 21 giorni di terapia, e considerate che parliamo di un esserino di appena 4 etti, di pulizie micidiali con detergenti al quaternario dell'ammonio (????????) il risultato è che la casa si sta consumando a furia di strofinarla ma lei continua ad essere positiva e...dulcis in fundo anche gli altri due ora sono positivi.

Ora quindi, oltre alle pulizie ancora più profonde, la terapia va fatta anche agli altri due e non immaginate le scene da circo che avvengono in the bathroom.

I am lucky because in reality that is Paka Barney are great and you never rebel force, partly because otherwise I would not be here writing but the hospital open a banana from their claws!

But I assure you that put in the mouth of a cat than 6 pounds a syringe of liquid smelly, bitter as gall, is not easy ... I could even shoot me in the mouth rather than the cat! And I assure you that was not pleasant ... BLEEEEHHH !!!!!!

then added that there is work, her husband, daughter, spending etc ... Who has time for minis and blog ???????

I'm not making excuses but only describes why some time my blog and my emails are still.

I apologize to you all and hope to soon return to work, however, partly because the mind produces ideas and I really want to realize some!! Finally, I ask

public apology to Catherine who has held a swap and nicest I have not even replied: I'd love to participate but do not know if I can to live up to the commitment and then pass the turn, but really with a heavy heart! !!!!! Finally, I thank

ch Flora and sent me two beautiful notebooks with Irene, on the cover, two beautiful kittens .... Sigh!! I wonder if I ever get out of this tunnel of bacteria and protozoa and have a cat so beautiful !!!!!!

Well, but the microbe is a cute little stinker ..... but nice!

Kiss "sterilized"

Roby