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La fase detox continua...

Spring, Spring, but where have you gone? Just snow and ice is so long that some Snowdrop face peeps! Official, also last night gave the sky snowflakes, but I continue to hope that the Spring will give a short new colors in this cold and asleep Nature, Meanwhile I'm preparing another dish with detox!


RADIATORS DETOX



320 grams of radiators

1 carrot 1 stalk of celery 1 onion

2 tablespoons pistachio oil

a pinch of cumin to taste Salt to taste Pepper


the Grate carrot, celery and finely chop onion and add the mixture to the radiator boiled together with the pinch of cumin, drizzled with pistachio oil, salt and pepper.

recipe appeared in the newsletter QBSPACE of Friday, January 29, 2010.

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Effetto Space Clearing

Under the effect of clearing space , I'm practicing for a week and that I will last until mid-February, asked a very tasty recipe detox at the same time!



Orange Risotto with trout





vegetable stock 750 grams 300 grams 100 grams Carnaroli
olive

50 grams onion 50 grams grated parmesan cheese 2 oranges

1 Trout baked in foil
qb Rosemary

Heat 70 grams of oil, preventing fry in a pan and join a sprig of rosemary. Turn off the heat, let cool, then remove the rosemary. Saute the onion with the remaining oil for 2-3 minutes, add the rice, do it roast for 1 minute and continue cooking with the hot broth. Grate the zest of one orange and add to the risotto after 9-10 minutes. The rice will be ready in 18 minutes and will be dry. Stir in the juice of two oranges, rosemary oil, Parmesan cheese, baked trout fillets baked freshly ground pepper and rosemary for decoration.

recipe appeared in the newsletter QBSPACE of Friday, January 22, 2010.

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Brrrrrrrrrrrrrrrrrrrr........................

GELATISSIMO Today is a day, to sit on the couch, background music in the company of a good book and a cat ronfante side ... and while I was lost in these thoughts, for my afternoon of 10 and praise, I prepared a lunch really light!


Frittata peasant




6 eggs 200 g red onions
400 grams of cabbage

to taste extra virgin olive oil salt to taste freshly ground pepper to taste



Peel 1 potato and cut the onion into thin strips. Boil the cabbage and potatoes. Heat olive oil in a frying pan, add the onion and the cabbage and cook on medium heat. Pass the potatoes through a sieve. Beat eggs, season with salt and pepper, add the potato and onion mixture and cabbage. Inform the omelette at 200 degrees for 10 minutes. Serve immediately.
S'accompagna well with boiled potatoes.

recipe appeared QBSPACE of Friday, January 15, 2010.

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Le Ecobag della Strega



With the approval of the 2007 Budget, from 1 January 2010 and entered into force on the prohibition of production and marketing of non-biodegradable plastic bags, as defined by EU directive. Do you think that in Italy in 2009 were consumed fewer than 2 billion bags, 400 each. To achieve them we need the oil spills and dispose of carbon dioxide in the atmosphere, about 200 000 tonnes.
to give my little contribution to the protection of the environment this year I got for Christmas "my" Ecobag.
Thanks to my sister Monica Artespressione , who created the drawings and the actual production, we have put into circulation in this sport who have been so successful that surprised us.

So by popular demand for ALL: Now is the sale of the Ecobag Witch!

The cost is Euro 5.00 per Ecobag + shipping costs 6.40 euros in cash (with discounts for ordering more than one Ecobag) for those with the paypal as the cost of delivery is Euro 5 , 50. The size of

ecobag are cm.x38 43 cm.

orders are received by writing to: saporimadreterra@gmail.com

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Betty chiama e Cavoletto risponde!

Blumbe, blumbe, blumbe ...
You know when you have to prepare a dish in effect and are affected by cosmic void?
I have the solution: The Book of Wow! He
letterlalmente saved! There I found a delicate recipe (which I have made changes to fit my style) who won the OLA of the table:-D



Blanquette de veau



800 grams of lean veal 1
, 5 liters of vegetable stock 200 grams

spring onions 2 dl cream 1 dl

Marsala wine 2 tablespoons rice flour 1 tablespoon butter


1 egg yolk 1 lemon salt to taste
full

Brown the meat, cut into pieces in the butter until it is lightly browned. Add flour, stir, then pour the Marsala, letting it evaporate, add broth and simmer over low heat for about 1 hour and 30 minutes (the meat should be tender and the liquid tight). Halfway through cooking add the onions whole. Finally, beat the egg yolk with cream and lemon juice, add to the pot with the meat, stir and cook for one minute, then turn off. Season with salt and serve.


SIGRID THANKS! :-DDD