What Countries Are Brownies In

Gâteau au Chocolat de Suzy: There Only Curtains

Um, but I had promised not to yo-yo that one day we are and then disappear? I know .... they are absolutely unreliable, but in February he put to the test in terms of things from messing up. But finally it all now seems to be going just inside and outside: inside, on Thursday, I started to breathe and feel his head and his heart lighter because now I can say that beyond everything we have been fortunate (thanks to grandparents who have watched down!) and out (which is always in), the floor is (that there is never thought of changing the layout of your home when you live !!!), inside the walls are painted and cheerful, and above all the doors are closed, and the amount of dust is back in the danger levels at this point .... there are only curtains on the windows to put the word end, inside and out.

gâteau This is a simple and good good ..... maybe another cake in addition to millions more chocolate cake .... but it was nice to relax back into the kitchen with my heart happy. The recipe comes straight from the Larousse du Chocolat, I've added a custom noticina orange and using a little 'less sugar.

GATEAU au chocolat de SUZY
(For 6-8 people

250g dark chocolate to 60-64%

4 medium eggs 250g butter 200g sugar

70g flour (I, gluten-free)
bitter orange marmalade 2 Tbsp Cream

Preheat oven to 180 ° C. In a heatproof bowl place the chocolate and the butter cut into small pieces and melt in oven. Beat eggs with sugar until they are white and fluffy. Whisk the jam so that the peels are sminuttate finely and add 2-3 teaspoons sugar to egg mixture. When the chocolate-butter mixture is ready, let cool and then pour the egg and mix very gently. Add the sifted flour and mix well, again with a movement from the bottom up. Pour into a pan with a diameter of 22cm greased and floured and bake for 25-30 minutes with the oven door open a tad bit (with the handle of a wooden spoon). Remove from oven and cool on a wire rack. Serve as is or with a spoonful of whipped cream flavored with a little 'jam blended to strengthen the notes of citrus cake.

A smile smiling
D.

Schemat Metal Core Bossa

Chestnut Gnocchi with Pesto Radicchio: Sometimes They Come Back ... Panettone

seems like a lifetime since I wrote above .... and if I think about everything that has happened in the middle, very nearly is. I also think that it is now for some time that for one reason or another affect me in the beginning of the year climb, I decided that the month of January I just do not like. It costs me a little 'to say mainly because at this point I have to publicly ask forgiveness for my mum (I hope not walk from there to read if not then gasa too !.... I hate to admit being wrong for all ....) times I (and have) taken for a ride for the famous pearl of wisdom "never ends in January ".... because they end the frenzies and industriousness of the parties and gets his cool days slow slow.
Now that January is over, I heaved a great sigh, almost I can almost already feel and smell of spring in my heart I hope (actually know) that everything will be fine.

Before he finishes the cold (and radicchio) or rather, who arrives in the spring (as it is coming in January is over!) I will leave this good recipe-easy and cuddle. In our house potato dumplings served with Ligurian pesto is a classic ... these great variation on the theme.

GNOCCHI PESTO of chestnut with
Radicchio (serves 4)

For the gnocchi 700g red potatoes (I find that to be the best for the gnocchi)

150g white flour 50g chestnut flour 1 egg


The procedure is as for the classic gnocchi.

For the pesto
radicchio 2 heads of radicchio
along a handful of pine nuts 1 handful of walnuts

1 clove garlic, extra virgin

grated Parmesan cheese to taste Salt to taste

Wash and dry the radicchio leaves in a blender and blend with the pine nuts, walnuts and garlic. Together a few tablespoons of Parmesan cheese and add oil until it forms a thick cream. Add salt and cook for a few hours.

Cook the gnocchi in boiling salted water, drain, as they are afloat and serve with the pesto. Serve with a crispy Parmesan crisp that creates a unique bitter sweet the soft gnocchi and pesto.

A beautiful smile,
D.