tag:blogger.com,1999:blog-29964894240802021812024-02-08T02:38:26.384+01:00Katynabiokatynabiohttp://www.blogger.com/profile/15177847477768637320noreply@blogger.comBlogger160125tag:blogger.com,1999:blog-2996489424080202181.post-41709118520469511812016-05-02T00:31:00.001+02:002016-05-02T00:43:11.690+02:00Sardiska små pizzor (Pizzette)<br />
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<span class="" id="result_box" lang="sv"><span title="I sometime give in to the charm (and nostalgia) of Cagliari's small pizzas.">Jag ge någon gång in på charm (och nostalgi) i <b>Cagliari</b> små <b>pizzor</b>. </span><span title="They are small pizzas, made of puff pastry, stuffed tomato, olive oil and capers.">De är små pizzor, gjorda av smördeg, fyllda <b>tomater, olivolja och kapris</b>. </span><span title="Usually, oddly enough, they are consumed at breakfast ...!"></span><span title="In every Cagliari's bars you can find them warm and fragrant accompanied by juice or cappuccino.">I varje Cagliaris barer hittar du dem varma och väldoftande tillsammans med juice eller <b>cappuccino</b>. </span><span title="They are a must for young people returning from the clubs in the early hours of the morning.">De är ett "måste" för unga människor som återvänder från klubbarna i de tidiga morgontimmarna. </span><span title="When I was younger I used to do it with my friends as well;">När jag var yngre brukade jag göra det med mina vänner samt. </span><span title="it's easy to find bakeries and bars that sell pastries and hot pizza at 2 a.m., a very nice occasion, shared with friends, sitting on a bench, under the blue Sardinian skies, to close the cheerful evenings.">Det
är lätt att hitta bagerier och barer som säljer bakverk och varm pizza
på 2:00, en mycket trevlig tillfälle, delade med vänner, sitter på en
bänk, under de blå sardiska himmel, för att stänga glada kvällar. </span><span title="Ooooh how many memories I have in my mind now!!!
">Ooooh hur många minnen jag har i mitt sinne nu !!!</span></span><br />
<span class="" id="result_box" lang="sv"><span title="Ooooh how many memories I have in my mind now!!!
"></span></span><br />
<span class="" id="result_box" lang="sv"><span title="Ooooh how many memories I have in my mind now!!!
"></span></span><br />
<span class="" id="result_box" lang="sv"><span title="Ooooh how many memories I have in my mind now!!!
"></span><i><b><span title="Ingredients for two / three people
">Ingredienser för två / tre personer</span></b></i></span><i><b><br /><span class="" id="result_box" lang="sv"><span title="Ingredients for two / three people
"></span></span></b><br /><span class="" id="result_box" lang="sv"><span title="Ingredients for two / three people
"></span></span><br /><span class="" id="result_box" lang="sv"><span title="Ingredients for two / three people
"></span><span title="two rolls of puff pasttry
">två rullar av smördeg</span></span><br /><span class="" id="result_box" lang="sv"><span title="two rolls of puff pasttry
"></span></span><br /><span class="" id="result_box" lang="sv"><span title="two rolls of puff pasttry
"></span><span title="a bowl with: tomato sauce, olive oil, salt, oregano, two tablespoons of tomato concentrate;">en skål med: tomatsås, olivolja, salt, oregano, två matskedar tomatkoncentrat; </span><span title="well mixed all together
">väl blandade alla tillsammans</span></span><br /><span class="" id="result_box" lang="sv"><span title="well mixed all together
"></span></span><br /><span class="" id="result_box" lang="sv"><span title="well mixed all together
"></span><span title="an egg: open it and separate the yellow from the white and put them in two separate bowls
">ett ägg: öppna den och separera den gula från den vita och sätta dem i två separata skålar</span></span><br /><span class="" id="result_box" lang="sv"><span title="an egg: open it and separate the yellow from the white and put them in two separate bowls
"></span></span><br /><span class="" id="result_box" lang="sv"><span title="an egg: open it and separate the yellow from the white and put them in two separate bowls
"></span><span title="capers
">kapris</span></span><br /><span class="" id="result_box" lang="sv"><span title="capers
"></span></span></i><br />
<span class="" id="result_box" lang="sv"><span title="capers
"></span></span><br />
<span class="" id="result_box" lang="sv"><span title="capers
"></span><b><span title="Method
">Metod</span></b></span><br />
<span class="" id="result_box" lang="sv"><span title="Method
"></span></span><br />
<span class="" id="result_box" lang="sv"><span title="Method
"></span><span title="Open the puff pastry and make some squares and cut.">Öppna smördeg och göra några rutor och skär. </span><span title="Make sure that the measures are aligned on the two rolls.">Se till att åtgärderna anpassas till de två rullarna. </span><span title="Prick the pastry with a fork.">Prick degen med en gaffel. </span><span title="Now put a tablespoon of sauce in the center of the squares of the first roll.">Nu sätter en matsked sås i mitten av kvadraterna den första rullen. </span><span title="Add the capers.">Tillsätt kapris. </span><span title="Add a pinch of salt.">Lägg till en nypa salt. </span><span title="With a pastry brush, pass the egg white on the edges of every small pizza.">Med en bakelse borste, passera äggvita på kanterna av varje liten pizza. </span><span title="Now close well with the second roll.">Nu nära väl med den andra valsen. </span><span title="Lightly beat the egg yellow;">Lätt slå äggul; </span><span title="brush on the surface of the pizza.
">borsta på ytan av pizzan.</span></span><br />
<span class="" id="result_box" lang="sv"><span title="brush on the surface of the pizza.
"></span></span><br />
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<span class="" id="result_box" lang="sv"><span title="brush on the surface of the pizza.
"></span></span><span class="" id="result_box" lang="sv"><span title="brush on the surface of the pizza.
"></span></span><span class="" id="result_box" lang="sv"></span><span class="" id="result_box" lang="sv"><span title="brush on the surface of the pizza.
"></span></span><span class="" id="result_box" lang="sv"><span title="Pass in cooking for 10-15 minutes, in a pre-heated oven for 10-15 minutes at 180 °.">Pass i matlagning i 10-15 minuter, i en förvärmd ugn i 10-15 minuter vid 180 °. </span><span title="They will come fragrant, with a delicious and light filling.">De kommer doftande, med en läcker och lätt fyllning. </span><span title="Just be careful: inside they are very hot, blow some air inside before!
">Bara vara försiktig: inuti de är mycket varm, blås lite luft inuti innan!</span></span><br />
<span class="" id="result_box" lang="sv"><span title="Just be careful: inside they are very hot, blow some air inside before!
"></span></span><br />
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<span class="" id="result_box" lang="sv"><span title="Just be careful: inside they are very hot, blow some air inside before!
"> </span></span><span class="" id="result_box" lang="sv"><span title="Just be careful: inside they are very hot, blow some air inside before!
"></span><span title="Small pizza (Pizzette) comes from Cagliari, a city in the south of Sardinia (Italy)">Små pizzor (pizzette) kommer från Cagliari, en stad i södra Sardinien (Italien).</span></span></div>
katynabiohttp://www.blogger.com/profile/15177847477768637320noreply@blogger.com0tag:blogger.com,1999:blog-2996489424080202181.post-52334181636083907912016-05-02T00:19:00.000+02:002016-05-02T00:19:25.401+02:00Sardinian pizzette (special recipe from Italy)<div class="separator" style="clear: both; text-align: center;">
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<span class="" id="result_box" lang="en"><span title="Ogni tanto cedo al fascino ( e alla nostalgia) delle pizzette di Cagliari.">I sometime give in to the charm (and nostalgia) of <b>Cagliari's small pizzas</b>. </span><span title="Sono delle piccole pizzette tonde, fatte di pasta sfoglia, farcite di pomodoro, olio e capperi.">They are small pizzas, made of <b>puff pastry</b>, stuffed <b>tomato, olive oil and capers</b>. </span><span title="Di solito, strano a dirsi, si consumano a...colazione!">Usually, oddly enough, they are consumed at breakfast ...! </span><span title="In tutti i bar di Cagliari infatti le trovate calde e fragranti proprio al mattino, da accompagnarsi con succhi di frutta o cappuccino.">In every Cagliari's bars you can find them warm and fragrant accompanied by juice or cappuccino. </span><span title="Mi rendo conto che la colazione salata non è una consuetudine degli italiani, ma proprio per questo voglio sfatare un mito, le pizzette sfoglia, a Cagliari, vanno a ruba e sono un classico dei giovani che tornano dalle discoteche nelle prime ore del mattino.">They are a must for young people returning from the clubs in the
early hours of the morning. </span><span title="Quando ero più giovane l'ho fatto tante volte anch'io;">When I was younger I used to do it with my friends as well; </span><span title="è facile trovare forni e bar che già dalle due ti vendono le paste e le pizzette calde, una vera delizia, da condividere con gli amici sulle panchine delle piazzette, sotto i caldi cieli sardi, per chiudere le allegre serate in compagnia.
">it's easy to find bakeries and bars that sell
pastries and hot pizza at 2 a.m., a very nice occasion, shared with friends, sitting on a bench, under the blue <b>Sardinian</b> skies, to close the
cheerful evenings. Ooooh how many memories I have in my mind now!!!</span><span title="Staremo a vedere così potrò ricorrere più spesso a questo utile ingrediente che, comprato già pronto, fa risparmiare davvero un sacco di tempo!
"><br /><br /></span><i><span title="Ingredienti per due/tre persone
"><b>Ingredients for two / three people</b><br /><br /></span><span title="due rotoli di pasta sfoglia
">two rolls of puff pasttry<br /></span><span title="una ciotola con: passata di pomodoro, olio evo, sale, origano, due cucchiai di concentrato di pomodoro mescolati bene tutti insieme
">a bowl with: tomato sauce, olive oil, salt, oregano, two tablespoons of tomato concentrate; well mixed all together<br /></span><span title="un uovo: apritelo e separate il tuorlo dal bianco e metteteli in due ciotoline separate
">an egg: open it and separate the yellow from the white and put them in two separate bowls<br /></span></i><span title="capperi
"><i>capers</i><br /></span><span title="Procedimento
"><b>Method</b><br /></span><span title="Aprite i rotoli di pasta sfoglia e con un bicchiere per dare la forma e una rotella per tagliare fate dei cerchi (o con la sola rotella fate tanti quadratini, come ho fatto io per comodità).">Open
the puff pastry and make some squares and cut. </span><span title="Fate in modo che le misure combacino sui due rotoli.
">Make sure that the measures are aligned on the two rolls.</span><span title="Punzecchiate con una forchetta la pasta sfoglia."> Prick the pastry with a fork. </span><span title="Ora mettete un cucchiaio di condimento al centro dei quadratini del primo rotolo.">Now put a tablespoon of sauce in the center of the squares of the first roll. </span><span title="Aggiungete i capperi.">Add the capers. </span><span title="Date un'ultima spizzicata di sale fino.
">Add a pinch of salt.</span><span title="Con un pennello da cucina, passate la chiara d'uovo sui bordi dei quadratini.
"> With a pastry brush, pass the egg white on the edges of every small pizza.</span><span title="Ora chiudete con i quadratini del secondo rotolo.
"> Now close well with the second roll.</span><span title="Sbattete leggermente il tuorlo;"> Lightly beat the egg yellow; </span><span title="spennellate sulla superficie delle pizzette.
">brush on the surface of the pizza.</span></span></div>
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<div style="text-align: justify;">
<span class="" id="result_box" lang="en"><span title="spennellate sulla superficie delle pizzette.
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<div style="text-align: justify;">
<span class="" id="result_box" lang="en"><span title="spennellate sulla superficie delle pizzette.
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<div style="text-align: justify;">
<span class="" id="result_box" lang="en"><span title="spennellate sulla superficie delle pizzette.
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<div style="text-align: justify;">
<span class="" id="result_box" lang="en"><span title="spennellate sulla superficie delle pizzette.
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<div style="text-align: justify;">
<span class="" id="result_box" lang="en"><span title="spennellate sulla superficie delle pizzette.
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<div style="text-align: justify;">
<span class="" id="result_box" lang="en"><span title="spennellate sulla superficie delle pizzette.
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<div style="text-align: justify;">
<span class="" id="result_box" lang="en"><span title="spennellate sulla superficie delle pizzette.
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<div style="text-align: justify;">
<span class="" id="result_box" lang="en"><span title="spennellate sulla superficie delle pizzette.
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<div style="text-align: justify;">
<span class="" id="result_box" lang="en"><span title="spennellate sulla superficie delle pizzette.
"></span></span></div>
<div style="text-align: justify;">
<span class="" id="result_box" lang="en"><span title="spennellate sulla superficie delle pizzette.
"></span></span></div>
<div style="text-align: justify;">
<span class="" id="result_box" lang="en"><span title="spennellate sulla superficie delle pizzette.
"></span><span title="Passate in cottura per 10-15 minuti, in forno pre-riscaldato per 10-15 minuti a 180°.">Pass in cooking for 10-15 minutes, in a pre-heated oven for 10-15 minutes at 180 °. </span><span title="Ne usciranno delle pizzette gonfie, belle fragranti, con un ripieno sfizioso e leggero.">They will come fragrant, with a delicious and light filling. </span><span title="Fate attenzione solo a una cosa: dentro sono caldissime, soffiateci sopra prima!">Just be careful: inside they are very hot, blow some air inside before!</span></span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxRQ3Untn3V_Ce-NWPrrJr25Ew4pJTaDzkMdXAx9Cd3r-924Uvxq62q71ZpDuQ8J1ZkxWV0zyKovM9Z62JclSP_h7dYANkjAOxRQmsUWpBPSGvaqKaEOiXqmOVWw3spubDJdx0UvK61D8/s1600/20150131_213325.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxRQ3Untn3V_Ce-NWPrrJr25Ew4pJTaDzkMdXAx9Cd3r-924Uvxq62q71ZpDuQ8J1ZkxWV0zyKovM9Z62JclSP_h7dYANkjAOxRQmsUWpBPSGvaqKaEOiXqmOVWw3spubDJdx0UvK61D8/s640/20150131_213325.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Small pizza (Pizzette) comes from Cagliari, a city in the south of Sardinia (Italy)</td></tr>
</tbody></table>
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<span class="" id="result_box" lang="en"><span title="Fate attenzione solo a una cosa: dentro sono caldissime, soffiateci sopra prima!"> </span></span></div>
katynabiohttp://www.blogger.com/profile/15177847477768637320noreply@blogger.com0tag:blogger.com,1999:blog-2996489424080202181.post-81603537681472470372016-04-29T22:52:00.000+02:002016-04-29T22:52:05.237+02:00Italiensk kaka med zucchini och ricotta<b><br /></b>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFWufSITFxk-vYJqGqSOjWz6bQOT0Nw5-wIF7DmtWBxGbltpT_YGoMFVQjP2FEWNnGc4lPgIMJSQodIQ11xiEUXBOckjsFyvUVSe6Q7GYC5gAiijp1kOtrzweTwnbiqHifVNOxggQJtZo/s1600/cover.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="528" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFWufSITFxk-vYJqGqSOjWz6bQOT0Nw5-wIF7DmtWBxGbltpT_YGoMFVQjP2FEWNnGc4lPgIMJSQodIQ11xiEUXBOckjsFyvUVSe6Q7GYC5gAiijp1kOtrzweTwnbiqHifVNOxggQJtZo/s640/cover.jpg" width="640" /></a></div>
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<b>Denna kaka är perfekt för en take-away lunch men det är också bra som plockmat för fester, pic-nic och vänliga stunder av fritid.</b><br />
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<i><b>Ingredienser för 4 personer:</b></i><br />
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<i>För basen (Brisee bakverk)</i><br />
<i><br /></i>
<i>125 g vetemjöl</i><br />
<i>125 gram vitt mjöl 00</i><br />
<i>50 gram olivolja</i><br />
<i>ett litet paket jäst för salta (cirka 7 gram jäst)</i><br />
<i>100 ml varmt vatten</i><br />
<i>två nypor salt</i><br />
<i><br /></i>
<i>För fyllningen:</i><br />
<i><br /></i>
<i>300/400 gram zucchini</i><br />
<i>30 gram riven ost (jag sättade parmesanost, kan du lägga vad du föredrar)</i><br />
<i>130/150 gram keso (jag </i><i>sättade ricotta)</i><br />
<i>muskot, en nypa</i><br />
<i>hackad basilika, en tesked</i><br />
<i>2 matskedar extra virgin olivolja</i><br />
<i>två matskedar hackad lök</i><br />
<i>tre ägg</i><br />
<i>salt-</i><br />
<i>peppar</i><br />
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<b>Metod:</b></div>
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Börja med att förbereda basen. I en skål blanda de två mjöl, göra ett hål i mitten. Placera alla andra ingredienser och arbeta först med en träslev och sedan med händerna i några minuter. Det måste vara en mjuk och elastisk deg. Gör en boll och låt stå.</div>
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Förbered fyllningen. Tvätta och skiva zucchini i omgångar och låt dem steka i olja och lök i ca tio minuter; De bör krympa och blir mjuka. Ta bort från värmen och ta bort överflödig olja med hushållspapper. I en annan skål blanda ost, muskot, basilika, peppar, ägg, salt. Gör en kräm som arbetar kraftigt med en träslev eller en visp.</div>
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Nu monterar vi delar: bläddra degen med en brödkavel och placera den över en form tårta. Tillsätt zucchini och tryck väl. Slutligen, täck med saltade grädde. Baka i ugnen på 180 grader i 25-30 minuter.</div>
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Denna kaka är bra både varm och kall, tunt skivad och åtföljs av kallskuret och snacks.</div>
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Vad tycker du om? Gillar du ricotta ost eller andra ost? </div>
katynabiohttp://www.blogger.com/profile/15177847477768637320noreply@blogger.com0tag:blogger.com,1999:blog-2996489424080202181.post-758118621859204692016-04-29T22:41:00.003+02:002016-04-29T22:41:46.053+02:00Zucchini cake with ricotta (italian recipe)<br />
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<b><br /></b><b>This cake is perfect for a take-away lunch but it's also great as finger food for parties, pic-nic and friendly moments of leisure.</b><br />
<i><b><br /></b></i>
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<i><b>Ingredients for 4 people:</b></i><br />
<i><br /></i>
<i>For the base (brisée pastry)</i><br />
<i><br /></i>
<i>125 grams of wheat flour</i><br />
<i>125 grams of white flour 00</i><br />
<i>50 grams of extra virgin olive oil</i><br />
<i>a small packet of yeast for savory (about 7 grams of yeast)</i><br />
<i>100 ml of warm water</i><br />
<i>two pinches of salt</i><br />
<i><br /></i>
<i>For the stuffing:</i><br />
<i><br /></i>
<i>300/400 grams zucchini</i><br />
<i>30 grams of grated cheese (I put parmesan cheese, you can put what you prefer)</i><br />
<i>130/150 grams of cottage cheese (I put ricotta)</i><br />
<i>nutmeg, a pinch</i><br />
<i>chopped basil, a teaspoon</i><br />
<i>2 tablespoons extra virgin olive oil</i><br />
<i>two tablespoons of chopped onion</i><br />
<i>three eggs</i><br />
<i>salt</i><br />
<i>pepper</i><br />
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<b>Method:</b><br />
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Start by preparing the base. In a bowl mix the two flours, make a hole in the center. Place all other ingredients and work first with a wooden spoon and then with your hands for a few minutes. It must be a soft and elastic dough. Make a ball and let stand.<br />
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Prepare the filling. Wash and slice zucchini into rounds and let them fry in oil and onion for about ten minutes; They should shrink and become soft. Remove from the heat and remove the excess oil with paper towels. In another bowl mix the cheese, nutmeg, basil, pepper, eggs, salt. Make a cream working vigorously with a wooden spoon or a whisk.<br />
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Now we assemble the parts: browse the dough with a rolling pin and place it over a mold tart. Add the zucchini and press well. Finally, cover with salted cream. Bake in preheated oven at 180 degrees for 25-30 minutes.<br />
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This cake is good both hot and cold, thinly sliced and accompanied by cold cuts and snacks.<br />
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What do you think? Do you like ricotta or you prefer a different stuffing?katynabiohttp://www.blogger.com/profile/15177847477768637320noreply@blogger.com0tag:blogger.com,1999:blog-2996489424080202181.post-80802685936763034602016-04-28T18:25:00.002+02:002016-04-28T18:25:31.040+02:00Pizza med dinkelmjöl (italienskt recept)<br />
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I mitt hus älskar vi <b>dinkelmjöl pizza</b>! Jag försökte laga det en kväll och sedan jag och min man har alltid ätit. Jag tror att pizza med <b>dinkelmjöl</b> är smakligare och lättare att smälta än klassisk vetemjöl. Även smaken är bättre: det är känslig och förbättrar bättre alla andra ingredienser, såsom en bra mozzarella och en lukt trevlig tomat. Slutligen, jag har märkt att det inte sväller min mage, ett problem som ofta händer mig med vitt mjöl. Så prova det här ovanlig <b>pizza </b>och låt mig veta vad du tycker! Bra pizza till alla!</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU8apJDlBNCdizNA1z42HgptG67XGXEdyioKZPObXUZE0ExJNxtRr99YbDDADb7M09rOMnab5_qo2iZgmLI_179jLTWAecbhWLQ0SpcvBjGr4pE-UQUGp272fncW9kaLpCsYOVfz2OR-E0/s1600/farina+di+farro.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU8apJDlBNCdizNA1z42HgptG67XGXEdyioKZPObXUZE0ExJNxtRr99YbDDADb7M09rOMnab5_qo2iZgmLI_179jLTWAecbhWLQ0SpcvBjGr4pE-UQUGp272fncW9kaLpCsYOVfz2OR-E0/s320/farina+di+farro.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Jag använder alltid dinkelmjöl av Kungsörnen varumärke: Jag använder siktat versionen eftersom den är tunn, lätt och kompakt. Den dinkelmjöl är mycket lättsmält och inte svullen buk.</td></tr>
</tbody></table>
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<i><b>Ingredienser för 2 personer:</b></i><br />
<i><br /></i>
<i>250 gram siktatdinkelmjöl;</i><br />
<i>en tesked torrjäst (om du använder färsk jäst det räcker en fjärdedel av det)</i><br />
<i>två matskedar olivolja;</i><br />
<i>120 gram varmt vatten;</i><br />
<i>en tesked salt;</i><br />
<i>pålägg för pizza (hackade tomater, tomatsås, oregano, mozzarella, och vad du gillar).</i><br />
<i><br /></i>
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<b>Förberedelse:</b><br />
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Häll mjölet i en stor skål och gör ett hål i mitten. Lägg jäst, olja, salt och vatten. Börja omrörning med en träslev.<br />
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När blandningen börjar tjockna, arbeta med händerna i 5 minuter minst (eller med shunt robot om du har det).<br />
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Platta med händerna, lyft, vik den, och mosa igen. Då och då dra bort det och låt det slam hårt på skålen (det gör en mer doftande pizza). Gör en boll insvept i mjöl och täck med en fuktig handduk. Låt jäsa under tre timmar i ugnen.<br />
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Ta bollen igen (nu är det stigit). Häll olivolja på en stor bakplåt och placera degen och kavla ut här. Sprid en nypa salt. Krydda med bitar av tomat, oregano (jag också lägga kapris).<br />
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Baka vid 220 ° för 15/20 minuter i förvärmd ugn. När pizza är nästan kokt, bör du ta bort den ur ugnen och lägg mozzarella i bitar. Sätt din pizza i ugnen igen i 3-4 minuter för att smälta osten.<br />
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Pizza är redo!<br />
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Som framgår av bilderna, gör dinkelmjöl denna pizza hög och mjuk men med läckra krispiga kanter.<br />
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Hur var det din?<br />
<br />katynabiohttp://www.blogger.com/profile/15177847477768637320noreply@blogger.com0tag:blogger.com,1999:blog-2996489424080202181.post-68102427739653944982016-04-28T17:53:00.001+02:002016-04-28T17:53:09.151+02:00Pizza with barley flour: savoury and easy to digest<br />
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In my home we really love <b>barley pizza</b>!. I tried it by chance one evening and since then my husband and I have eaten only this one. I think <b>pizza </b>with barley flour is much lighter and easier to digest than that one made with classic wheat flour. Even the taste is better: it is delicate and enhances better all the other ingredients such as a good <b>mozzarella </b>and a smell nice <b>tomato</b>. Finally, I noticed that it does not swell my belly, a problem that often happens to me with white flour. So try this unsual <b>pizza </b>and let me know what you think! <b>Good pizza to everybody!</b></div>
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<i><b>Ingredients for 2 people:</b></i></div>
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<i>250 grams of barley flour;</i></div>
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<i>a teaspoon of dry yeast (if you use fresh yeast it's enough a quarter of it)</i></div>
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<i>two tablespoons of olive oil;</i></div>
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<i>120 grams of warm water;</i></div>
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<i>a teaspoon of salt;</i></div>
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<i>toppings for pizza (chopped tomatoes, tomato sauce, oregano, mozzarella, and whatever you prefer).</i></div>
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<b>Preparation:</b></div>
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Pour the flour in a large bowl and make a hole in the middle.</div>
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Add yeast, oil, salt and water.</div>
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Start stirring with a wooden spoon.</div>
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When the mixture begins to thicken, work it with your hands for 5 minutes at least (or with mixer robot if you have it). </div>
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Flatten with your hands, lift it, fold it, and mash again. Every now and then peel it off and let it slam hard on the bowl (it makes a more fragrant pizza).</div>
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Make a ball wrapped in flour and cover with a damp tea towel. Let rise for three hours in the oven off.</div>
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Take your ball again (now it's risen). Pour olive oil on a large baking tray and place the dough and roll it out here. Spread a pinch of salt.</div>
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Season with pieces of tomato, oregano (I also put the capers).</div>
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Bake at 220 ° for 15/20 minutes in pre-heated oven.</div>
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When pizza is nearly cooked, you should remove it from the oven and add mozzarella cut into pieces. Put your pizza in the oven again for 3-4 minutes to melt the cheese.</div>
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Pizza is ready!</div>
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As seen from the photos, barley flour makes this pizza high and soft but with delicious crispy edges.</div>
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How was it yours?</div>
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katynabiohttp://www.blogger.com/profile/15177847477768637320noreply@blogger.com0tag:blogger.com,1999:blog-2996489424080202181.post-63185536445127882132016-04-21T00:07:00.001+02:002016-04-21T00:07:32.774+02:00Paj med bacon och grönsaker<br />
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Den här kaka är perfekt för att äta ute eftersom du kan värma det i mikrovågsugn och det är ännu läcker kallt under sommaren.<br />
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<b><i>Ingredienser:</i></b><br />
<i><br /></i>
<i>en rulle av smördeg</i><br />
<i>200 ml matgrädde </i><br />
<i>ett ägg</i><br />
<i>50 gram riven pecorino ost</i><br />
<i>150 gram tunt skivade grönsaker (jag valde broccoli, paprika och morötter)</i><br />
<i>80 gram speck, skär i tärningar (eller om du föredrar bacon)</i><br />
<i>olivolja</i><br />
<i>några skivor tunt skivad lök</i><br />
<i>salt</i><br />
<i>peppar</i><br />
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<b>Metod:</b><br />
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Koka grönsaker i saltat vatten (eller ånga) i 10 minuter. Samtidigt, rulla ut smördegs rulla på en form och sticka med en gaffel.<br />
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I en kastrull, stek löken i lite olja och tillsätt grönsakerna och bacon tills de är något gyllene.<br />
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I en flat tallrik förberett en blandning bestående av: ägg, matgrädde , pecorinoost, salt och peppar.<br />
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Nu är allt redo att monteras: sätta grönsaker och bacon på smördeg; häll över den flytande blandningen och jämnas med en sked.<br />
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Baka i ugn som förvärmts till 200 ° under 30 minuter.<br />
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katynabiohttp://www.blogger.com/profile/15177847477768637320noreply@blogger.com0tag:blogger.com,1999:blog-2996489424080202181.post-49526408176858817782016-04-20T23:51:00.000+02:002016-04-20T23:51:07.243+02:00Savoury pie with vegetable, speck and pecorino cheese<br />
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This <b>savoury pie</b> is perfect for eating out because you can warm it in the microwave and it's even delicious cold during summertime.<br />
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<b><i>Ingredients:</i></b></div>
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<i>a roll of puff pastry</i></div>
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<i>200ml of double cream</i></div>
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<i>an egg</i></div>
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<i>50 grams of grated pecorino cheese</i></div>
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<i>150 grams of thinly sliced vegetables (I chose broccoli, peppers and carrots)</i></div>
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<i>80 grams of speck, cut into cubes (or if you prefer bacon)</i></div>
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<i>olive oil</i></div>
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<i>a few slices of thin sliced onion</i></div>
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<i>salt</i></div>
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<i>pepper</i></div>
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<b>Method:</b></div>
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Boil the vegetables in salted water(or steam) for 10 minutes. Meanwhile, roll out the puff pastry roll on a mold and prick with a fork.</div>
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In a saucepan, fry the onion in little oil and add the vegetables and bacon until they are slightly golden.</div>
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In a shallow dish prepared a mixture consisting of: egg, double cream, pecorino cheese, salt and pepper.</div>
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Now everything is ready to be assembled: put the vegetables and bacon on puff pastry; pour over the liquid mixture and leveled with a spoon.</div>
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Bake in oven pre-heated to 200 ° for 30 minutes.</div>
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katynabiohttp://www.blogger.com/profile/15177847477768637320noreply@blogger.com0tag:blogger.com,1999:blog-2996489424080202181.post-17094451889910678732016-04-20T23:16:00.003+02:002016-04-20T23:16:52.009+02:00Torta di verdure, speck e pecorino<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs74xI9f15Qz2HI9gfNu-3Sc5OQ0xiZ9oHod7O50k1doDhNfS-BOHhKCtyh5ustL1-EDNQwpfJI1q6vw22W_-OusLT6N6gbRVcKy0OCMWy-5bkN6NOr5weBJzljUN72OzLfFlLnRnhG83T/s1600/cover.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs74xI9f15Qz2HI9gfNu-3Sc5OQ0xiZ9oHod7O50k1doDhNfS-BOHhKCtyh5ustL1-EDNQwpfJI1q6vw22W_-OusLT6N6gbRVcKy0OCMWy-5bkN6NOr5weBJzljUN72OzLfFlLnRnhG83T/s640/cover.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: justify;">Torta salata di pasta sfoglia con verdure. speck e pecorino. E' veloce e facilissima, ideale da portare in ufficio e scaldare al microonde. D'estate è ottima anche fredda!</td></tr>
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<span style="text-align: justify;">La </span><b style="text-align: justify;">torta salata alle verdure e pecorino</b><span style="text-align: justify;"> è una mia piccola invenzione facile e veloce adattissima per preparare pic-nic e "</span><b style="text-align: justify;">schiscette</b><span style="text-align: justify;">" come si dice a </span><b style="text-align: justify;">Milano</b><span style="text-align: justify;">, cioè il pranzo portato da casa. Per rendere tutto più facile l'ideale è comprare la </span><b style="text-align: justify;">pasta sfoglia</b><span style="text-align: justify;"> già pronta in modo da pensare solo a condirla. Da quando mi sono trasferita in </span><b style="text-align: justify;">Svezia </b><span style="text-align: justify;">sto diventando una maga delle "schiscette" da fare per mio marito. Nella mensa della sua azienda infatti non cucinano bene e trovare un pasto decente a buon prezzo non è semplice da queste parti. Così avanti con la fantasia e ogni settimana mi invento dei nuovi pasti da portare via e che costano il giusto. Ovviamente le torte salate sono perfette anche per le </span><b style="text-align: justify;">gite fuori porta</b><span style="text-align: justify;"> e le cene informali tra amici. Diciamo che sono un bel jolly da giocare quando serve!</span><br />
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<b><i>Ingredienti:</i></b></div>
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<i>un rotolo di pasta sfoglia</i></div>
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<i>una confezione di panna da cucina da 200 ml</i></div>
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<i>un uovo</i></div>
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<i>50 grammi di pecorino grattugiato</i></div>
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<i>150 grammi di verdura affettata sottile (io ho scelto broccoli, peperoni e carote)</i></div>
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<i>80 grammi di speck tagliato a cubetti (o se preferite della pancetta affumicata)</i></div>
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<i>olio di oliva</i></div>
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<i>qualche fetta di cipolla affettata sottile</i></div>
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<i>sale</i></div>
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<i>pepe</i></div>
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<b>Procedimento:</b></div>
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Fate bollire a vapore (o in acqua salata) la verdura per 10 minuti. Nel frattempo stendete il rotolo di pasta sfoglia su uno stampo e bucherellate con una forchetta. </div>
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In un pentolino fate soffriggere in poco olio la cipolla e aggiungete la verdura e lo speck fino a renderli un poco dorati. </div>
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In un piatto fondo preparate un battuto composto da: uovo, panna, pecorino, sale e pepe. </div>
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Ora tutto è pronto per essere assemblato: mettete la verdura e lo speck sopra la pasta sfoglia; versate sopra il battuto e livellate con un cucchiaio. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj8cX28WJbo2EPCV_RsNVid7SRbz7Cp6dRQ-oY-TncJtKMHJbp8DXC6J9OZjHnrYHCgLUN2EaTyW9ojlGas262IRn8CsYxys0dUpqQk5A11HufWbO_1R7cEBxcBq-rx01oWteZwK6kZ0Wh/s1600/20160419_232830_resized_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj8cX28WJbo2EPCV_RsNVid7SRbz7Cp6dRQ-oY-TncJtKMHJbp8DXC6J9OZjHnrYHCgLUN2EaTyW9ojlGas262IRn8CsYxys0dUpqQk5A11HufWbO_1R7cEBxcBq-rx01oWteZwK6kZ0Wh/s640/20160419_232830_resized_1.jpg" width="640" /></a></div>
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Cuocete in forno pre-riscaldato a 200° per 30 minuti. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZj4dYIZ5we7Ep03m7MzIlJCIg50j0RXgpr1RBsDi0oT987fKQBHpJGUp8wZZejuXd0Ui-YUcURqbzJ7Ls42wiVSclF6qI8n44o3nj25KzeTcNpwQLy3wkxCO0oer_SvP9cp_0lGT1bAKD/s1600/20160420_000734_resized_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZj4dYIZ5we7Ep03m7MzIlJCIg50j0RXgpr1RBsDi0oT987fKQBHpJGUp8wZZejuXd0Ui-YUcURqbzJ7Ls42wiVSclF6qI8n44o3nj25KzeTcNpwQLy3wkxCO0oer_SvP9cp_0lGT1bAKD/s640/20160420_000734_resized_1.jpg" width="640" /></a></div>
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Super facile e buonissima!!!</div>
katynabiohttp://www.blogger.com/profile/15177847477768637320noreply@blogger.com0tag:blogger.com,1999:blog-2996489424080202181.post-12255669454853901652016-04-18T01:13:00.000+02:002016-04-18T01:17:48.530+02:00Våffla med dinkel och soja<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4EZ8CQb75JPKITMebWrqoQgSjBMHhbOzvqj8TFgbpLNz3MnCMckExsQ5TEAEF7MUq4dfpcn03nkVEsy3puDWSS-_BobyxJtXfF1FKOk1PG06cZ3DjrcKFptMiJzBhiRg3XcIavgDufDxe/s1600/cover.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4EZ8CQb75JPKITMebWrqoQgSjBMHhbOzvqj8TFgbpLNz3MnCMckExsQ5TEAEF7MUq4dfpcn03nkVEsy3puDWSS-_BobyxJtXfF1FKOk1PG06cZ3DjrcKFptMiJzBhiRg3XcIavgDufDxe/s640/cover.jpg" width="640" /></a></div>
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Den våffla är bra för frukost (du kan laga mat i 10 minuter) och åtföljs perfekt med apelsinjuice, kaffe och färsk frukt. Och naturligtvis med den klassiska kanadensiska lönnsirap, som är 100% naturlig och har en enkel smak och lite söt. Jag tog den ursprungliga, som ni ser på bilden, men också famlade med agave sirap, honung eller enkel strösocker kommer att säkerställa ett bra resultat. En annan fördel med en frukost med våfflor ges av doften: i matlagning utstrålar en härlig doft som sprider sig i hela köket som omedelbart sätter på gott humör tidigt på morgonen! Och eftersom ingredienserna, kommer du att ha tillräckligt med energi fram till lunch.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXge2gXdqqtPHJ-nGoCz63xrVYq_QbtGsn38Sr0cKe6zmLpgNA68Qz7mdSSG3kbTZcnHWfO7hDNslrcQMLeEUja5GP8stLENQH6wMZsqi6J2n9N_hLN2jyaE1JTrxHbZ3wyY58bxrwdd98/s1600/svezia.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXge2gXdqqtPHJ-nGoCz63xrVYq_QbtGsn38Sr0cKe6zmLpgNA68Qz7mdSSG3kbTZcnHWfO7hDNslrcQMLeEUja5GP8stLENQH6wMZsqi6J2n9N_hLN2jyaE1JTrxHbZ3wyY58bxrwdd98/s640/svezia.jpg" width="480" /></a></div>
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<b>Recept för två personer:</b></div>
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60 gram av dinkel mjöl (eller vitt mjöl)</div>
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en tesked bakpulver</div>
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ett ägg</div>
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en sked av rörsocker (helst hela sockerrör)</div>
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80 ml av sojamjölk (eller andra mjölkprodukter)</div>
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två knoppar av smör</div>
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<b>Metod:</b></div>
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Värme våffla maskin. Smält smöret i en kastrull. I en flat tallrik, slå ägg och sugar..Add smält smör. Blanda. Rör i mjölk, mjöl och bakpulver och salt. Blanda väl för att späda ut mjöl. Med en borste plocka upp smör fast så och sprids på den varma plattan.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqMU9qmT-AZz_0aNOR7uUI4Rmf0PaPaTdIsZgwxjcplGFuCN24ure-JHGlVYojpNxA07W_KfnrywaJNr3anNU51L0Q0bNLlh4JSExUDCQCvOoCTgD7awuiLlvwYKi-uw0gEUjAS5a8b2Ed/s1600/sv.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqMU9qmT-AZz_0aNOR7uUI4Rmf0PaPaTdIsZgwxjcplGFuCN24ure-JHGlVYojpNxA07W_KfnrywaJNr3anNU51L0Q0bNLlh4JSExUDCQCvOoCTgD7awuiLlvwYKi-uw0gEUjAS5a8b2Ed/s640/sv.jpg" width="480" /></a></div>
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Med en skänk, ta halv smeten och distribuera det väl på plattan till kanterna. Stäng tillverkare och koka i ca 4 minuter eller tills den är gyllenbrun.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSnSjZW6LbfFRzCsQuMhiVbUxnIqvRKpivD_ZKHPOr1O5Fhe22A48L72gKyEGUWfIm9apTwG7lpnn2ifGWXYlILtGOQWmyF32iAKpapJ-aHGh4ZyNbgQCnw_EiyKcO_fLWT5LfEJwPxNH1/s1600/20160416_094141_resized.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSnSjZW6LbfFRzCsQuMhiVbUxnIqvRKpivD_ZKHPOr1O5Fhe22A48L72gKyEGUWfIm9apTwG7lpnn2ifGWXYlILtGOQWmyF32iAKpapJ-aHGh4ZyNbgQCnw_EiyKcO_fLWT5LfEJwPxNH1/s640/20160416_094141_resized.jpg" width="480" /></a></div>
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Ta bort den kokta våffla med en skopa och servera med frukt, strösocker, lönnsirap eller fyllningar efter eget val.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimnYYnGkPCfQQyBNrTAByw7uZL0hyJCodbzY6-cIXGyqJrZ1pHzg3uSqbRHQIYAJb7Ze7Zf0IM9T-lQTUgteTSreojvC3r6hNbL8DyKMfNYrwlO2gZmEoNjP9l2ZLYXjpiFH6HIfHHrkDk/s1600/20160416_095132_resized.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimnYYnGkPCfQQyBNrTAByw7uZL0hyJCodbzY6-cIXGyqJrZ1pHzg3uSqbRHQIYAJb7Ze7Zf0IM9T-lQTUgteTSreojvC3r6hNbL8DyKMfNYrwlO2gZmEoNjP9l2ZLYXjpiFH6HIfHHrkDk/s640/20160416_095132_resized.jpg" width="480" /></a></div>
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katynabiohttp://www.blogger.com/profile/15177847477768637320noreply@blogger.com0tag:blogger.com,1999:blog-2996489424080202181.post-63714997874682000332016-04-18T00:58:00.000+02:002016-04-18T00:58:16.978+02:00Waffle with spelt and soya <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4EZ8CQb75JPKITMebWrqoQgSjBMHhbOzvqj8TFgbpLNz3MnCMckExsQ5TEAEF7MUq4dfpcn03nkVEsy3puDWSS-_BobyxJtXfF1FKOk1PG06cZ3DjrcKFptMiJzBhiRg3XcIavgDufDxe/s1600/cover.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4EZ8CQb75JPKITMebWrqoQgSjBMHhbOzvqj8TFgbpLNz3MnCMckExsQ5TEAEF7MUq4dfpcn03nkVEsy3puDWSS-_BobyxJtXfF1FKOk1PG06cZ3DjrcKFptMiJzBhiRg3XcIavgDufDxe/s640/cover.jpg" width="640" /></a></div>
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Waffle is great for breakfast (you can prepare in 10 minutes) and is accompanied perfectly with orange juice, coffee and fresh fruit. And of course with the classic Canadian maple syrup, which is 100% natural and has a simple taste and a little sweet. I took the original, as you see in the picture, but also groped with agave syrup, honey or simple powdered sugar will ensure a good result. Another advantage of a breakfast with waffles is given by the scent: in cooking radiates a delightful fragrance that spreads throughout the kitchen which immediately puts in a good mood in the early morning! And because the ingredients, you will have enough energy until lunchtime.</div>
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<b>Recipe for two people:</b></div>
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60 grams of spel flour (or white flour)</div>
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a teaspoon baking powder</div>
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an egg</div>
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a tablespoon of sugar (preferably whole cane)</div>
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80 ml of soyabean milk (or other milk)</div>
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two knobs of butter</div>
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a pinch of salt</div>
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<b>Method:</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh63xtF7hIHQQCSK-qXdGQDX9LQvJ1u8c1ChcAZZ_GivKoAj2lEkLYILv-Qd2bhBGJSWP0T-f0a6rMzUhjfZrshbbH3-XU6jkwWThcx02vcyC-XjZCYvJlCSlJwFOjhQSwQYDLaAyaXWOSb/s1600/20160416_093728_resized.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh63xtF7hIHQQCSK-qXdGQDX9LQvJ1u8c1ChcAZZ_GivKoAj2lEkLYILv-Qd2bhBGJSWP0T-f0a6rMzUhjfZrshbbH3-XU6jkwWThcx02vcyC-XjZCYvJlCSlJwFOjhQSwQYDLaAyaXWOSb/s640/20160416_093728_resized.jpg" width="640" /></a></div>
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Heat waffle machine. Melt the butter in a saucepan. In a shallow dish, beat egg and sugar..Add melted butter. Mix. Stir in milk, flour and baking powder and salt. Mix well to dilute the flour. With a brush pick up the butter stuck to the pan and spread on the hot plate.</div>
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With a ladle, take half the batter and distribute it well on the plate to the edges. Close the maker and cook for about 4 minutes or until it is golden brown.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSnSjZW6LbfFRzCsQuMhiVbUxnIqvRKpivD_ZKHPOr1O5Fhe22A48L72gKyEGUWfIm9apTwG7lpnn2ifGWXYlILtGOQWmyF32iAKpapJ-aHGh4ZyNbgQCnw_EiyKcO_fLWT5LfEJwPxNH1/s1600/20160416_094141_resized.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSnSjZW6LbfFRzCsQuMhiVbUxnIqvRKpivD_ZKHPOr1O5Fhe22A48L72gKyEGUWfIm9apTwG7lpnn2ifGWXYlILtGOQWmyF32iAKpapJ-aHGh4ZyNbgQCnw_EiyKcO_fLWT5LfEJwPxNH1/s640/20160416_094141_resized.jpg" width="480" /></a></div>
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Remove the cooked waffle with a scoop and serve with fruit, powdered sugar, maple syrup or toppings of your choice.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimnYYnGkPCfQQyBNrTAByw7uZL0hyJCodbzY6-cIXGyqJrZ1pHzg3uSqbRHQIYAJb7Ze7Zf0IM9T-lQTUgteTSreojvC3r6hNbL8DyKMfNYrwlO2gZmEoNjP9l2ZLYXjpiFH6HIfHHrkDk/s1600/20160416_095132_resized.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimnYYnGkPCfQQyBNrTAByw7uZL0hyJCodbzY6-cIXGyqJrZ1pHzg3uSqbRHQIYAJb7Ze7Zf0IM9T-lQTUgteTSreojvC3r6hNbL8DyKMfNYrwlO2gZmEoNjP9l2ZLYXjpiFH6HIfHHrkDk/s640/20160416_095132_resized.jpg" width="480" /></a></div>
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katynabiohttp://www.blogger.com/profile/15177847477768637320noreply@blogger.com0tag:blogger.com,1999:blog-2996489424080202181.post-51256481550967146942016-04-18T00:39:00.001+02:002016-04-18T00:39:19.369+02:00Waffle di farro e soia<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmOykvwip6A8FvrGlIv0_dwIop-lIN34q7V9DeoOgKUh23lSXNjcUJVFsysQ16BdLdCFtTFA3ykENHkiPNiESN4dRdOYJO7LJ_y8CCE4-k0G2T_bII5oCMaLCvimYIMtUJ6RM57bA9Gy0z/s1600/cover.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmOykvwip6A8FvrGlIv0_dwIop-lIN34q7V9DeoOgKUh23lSXNjcUJVFsysQ16BdLdCFtTFA3ykENHkiPNiESN4dRdOYJO7LJ_y8CCE4-k0G2T_bII5oCMaLCvimYIMtUJ6RM57bA9Gy0z/s640/cover.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Waffle di farro e soia, condita col famoso sciroppo d'acero canadese</td></tr>
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Il 25 Marzo, in <b>Svezia</b>, si festeggia la <b>Giornata del Waffle</b>. Lo so, è una cosa strana, perché in <b>Italia</b> abbiamo tante festività, e in mezzo ci mettiamo il panettone, le frittelle e tanto altro. Qui, invece, si fa la festa direttamente...al dolce! Sarà perché hanno pochissime feste religiose, sarà perché ho scoperto che gli svedesi sono golosi da morire e ogni occasione è buona per mettere un dolcino sotto i denti. </div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9o0swhD_5yAOQRMMUY38v7ygs-pUx4_adVVSILVldl2lUkPoGrXxHXRhydzHyZPVOtUNYw_2d4MQxDoP2gsBRldGjCUbmOhNypGuQY1jsjRoUmbNn-pqgNNWdXfnznseBc403B5MpuqNp/s1600/20160416_092330_resized.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9o0swhD_5yAOQRMMUY38v7ygs-pUx4_adVVSILVldl2lUkPoGrXxHXRhydzHyZPVOtUNYw_2d4MQxDoP2gsBRldGjCUbmOhNypGuQY1jsjRoUmbNn-pqgNNWdXfnznseBc403B5MpuqNp/s640/20160416_092330_resized.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">La macchinetta per fare i waffle: è pratica, costa poco, si pulisce facilmente con una spugnetta umida senza detersivo.</td></tr>
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Senza neanche farlo apposta, proprio il 25 marzo, son finita in un negozio che vendeva le macchinette per fare i <b>waffle </b>in casa a un prezzo promozionale. Costava circa 13 euro e mi sembrava un peccato mortale farmela scappare! Così ho già sperimentato una <b>ricetta </b>a modo mio...al posto del latte di mucca ho usato quello di <b>soia </b>(sono intollerante al lattosio); invece della farina bianca classica ho usato quella di <b>farro</b>. Ma se a voi piace il tradizionale, usate pure latte e farina bianca. In entrambi i casi sarà ottima, in quanto la soia abbinata allo zucchero diventa dolce e la farina di farro è ancora più digeribile e non è tanto diversa dal grano. Quindi osate questa ricetta e ditemi se vi piace! </div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2oXTmtJHUV_DSTBkjJBbP0WPKxdyl-hHXH7oxT8wmuKVlIKGJoUH2LEaGdhh2RiUpak6n0yTS_y20wpDIQRK3XZLGbBusnIEzdm9GYmt5DfK94F6C8o93hV39AWlDND0WzgyvIM4avrEY/s1600/sv.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2oXTmtJHUV_DSTBkjJBbP0WPKxdyl-hHXH7oxT8wmuKVlIKGJoUH2LEaGdhh2RiUpak6n0yTS_y20wpDIQRK3XZLGbBusnIEzdm9GYmt5DfK94F6C8o93hV39AWlDND0WzgyvIM4avrEY/s640/sv.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">La waffle è un dolce sostanzioso, che non fa arrivare affamati fino a pranzo. Anzi! </td></tr>
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Il <b>waffle </b>è ottimo a <b>colazione </b>(si prepara in 10 minuti) e si accompagna perfettamente con <b>succo di arancia, caffè e frutta fresca</b>. E ovviamente col classico <b>sciroppo d'acero canadese</b>, che è naturale al 100% e ha un sapore semplice e poco dolciastro. Io ho preso quello originale, come vedete nella foto, ma anche tentare con <b>sciroppo d'agave, miele o semplice zucchero a velo</b> garantirà un ottimo risultato. Un altro vantaggio di una colazione coi <b>waffle </b>è dato dal profumo: in cottura si sprigiona un profumo delizioso che si sparge in tutta la <b>cucina </b>che mette subito di buon umore di primo mattino! E visto gli ingredienti, si avrà <b>energia </b>a sufficienza fino all'ora di pranzo. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimnYYnGkPCfQQyBNrTAByw7uZL0hyJCodbzY6-cIXGyqJrZ1pHzg3uSqbRHQIYAJb7Ze7Zf0IM9T-lQTUgteTSreojvC3r6hNbL8DyKMfNYrwlO2gZmEoNjP9l2ZLYXjpiFH6HIfHHrkDk/s1600/20160416_095132_resized.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimnYYnGkPCfQQyBNrTAByw7uZL0hyJCodbzY6-cIXGyqJrZ1pHzg3uSqbRHQIYAJb7Ze7Zf0IM9T-lQTUgteTSreojvC3r6hNbL8DyKMfNYrwlO2gZmEoNjP9l2ZLYXjpiFH6HIfHHrkDk/s640/20160416_095132_resized.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">La mia preferita è con zucchero a velo integrale profumato alla vaniglia del commercio equo-solidale. </td></tr>
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<b style="text-align: justify;">Ricetta per due persone:</b><br />
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<i>60 grammi di farina di farro (o farina bianca)</i></div>
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<i>un cucchiaino di lievito in polvere</i></div>
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<i>un uovo</i></div>
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<i>un cucchiaio di zucchero (meglio se di canna integrale)</i></div>
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<i>80 ml di latte di soia (o altro latte a scelta)</i></div>
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<i>due noci di burro</i></div>
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<i>un pizzico di sale</i></div>
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<b>Procedimento:</b></div>
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Mettere a scaldare la piastra. Sciogliere il burro in un pentolino. In un piatto fondo, sbattere uovo e zucchero.Aggiungere il burro fuso. Mescolare. Incorporare latte, farina e lievito e il sale. Mescolare bene per far diluire la farina. Con un pennello prelevare il burro attaccato al pentolino e spalmare sulla piastra calda. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXge2gXdqqtPHJ-nGoCz63xrVYq_QbtGsn38Sr0cKe6zmLpgNA68Qz7mdSSG3kbTZcnHWfO7hDNslrcQMLeEUja5GP8stLENQH6wMZsqi6J2n9N_hLN2jyaE1JTrxHbZ3wyY58bxrwdd98/s1600/svezia.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXge2gXdqqtPHJ-nGoCz63xrVYq_QbtGsn38Sr0cKe6zmLpgNA68Qz7mdSSG3kbTZcnHWfO7hDNslrcQMLeEUja5GP8stLENQH6wMZsqi6J2n9N_hLN2jyaE1JTrxHbZ3wyY58bxrwdd98/s640/svezia.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Si prepara la pastella in pochi minuti con farina, uova e latte</td></tr>
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Con un mestolo prendere metà pastella e distribuirla bene sulla piastra fino ai bordi. Chiudere la macchinetta e lasciare cuocere per 4 minuti circa o finché risulta ben dorata. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh63xtF7hIHQQCSK-qXdGQDX9LQvJ1u8c1ChcAZZ_GivKoAj2lEkLYILv-Qd2bhBGJSWP0T-f0a6rMzUhjfZrshbbH3-XU6jkwWThcx02vcyC-XjZCYvJlCSlJwFOjhQSwQYDLaAyaXWOSb/s1600/20160416_093728_resized.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh63xtF7hIHQQCSK-qXdGQDX9LQvJ1u8c1ChcAZZ_GivKoAj2lEkLYILv-Qd2bhBGJSWP0T-f0a6rMzUhjfZrshbbH3-XU6jkwWThcx02vcyC-XjZCYvJlCSlJwFOjhQSwQYDLaAyaXWOSb/s640/20160416_093728_resized.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Si versa la pastella nello stampo caldo</td></tr>
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Togliere la waffle cotta con una paletta e servire in tavola con frutta, zucchero a velo, sciroppo d'acero o condimenti a scelta. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSnSjZW6LbfFRzCsQuMhiVbUxnIqvRKpivD_ZKHPOr1O5Fhe22A48L72gKyEGUWfIm9apTwG7lpnn2ifGWXYlILtGOQWmyF32iAKpapJ-aHGh4ZyNbgQCnw_EiyKcO_fLWT5LfEJwPxNH1/s1600/20160416_094141_resized.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSnSjZW6LbfFRzCsQuMhiVbUxnIqvRKpivD_ZKHPOr1O5Fhe22A48L72gKyEGUWfIm9apTwG7lpnn2ifGWXYlILtGOQWmyF32iAKpapJ-aHGh4ZyNbgQCnw_EiyKcO_fLWT5LfEJwPxNH1/s640/20160416_094141_resized.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ecco pronta, una waffle calda e profumata!</td></tr>
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katynabiohttp://www.blogger.com/profile/15177847477768637320noreply@blogger.com0tag:blogger.com,1999:blog-2996489424080202181.post-86522754544937188392016-04-15T19:45:00.000+02:002016-04-15T20:15:05.630+02:00La mia nuova vita in Svezia! Quanto salmone c'è qua!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgANqC_kxMESz0tQC2R7xjMwzUbKjKEopXv5aikxUXHU4SXneDy1sjUO2eNVStBSMW6q59f8HI-P_JggwTX7NKaJlILxKGeFnUqjsXomm8xCBQHdEbVmmL7ZLQDIwAsGT-88YtPNqr2H1bK/s1600/foto1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgANqC_kxMESz0tQC2R7xjMwzUbKjKEopXv5aikxUXHU4SXneDy1sjUO2eNVStBSMW6q59f8HI-P_JggwTX7NKaJlILxKGeFnUqjsXomm8xCBQHdEbVmmL7ZLQDIwAsGT-88YtPNqr2H1bK/s640/foto1.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Una delle mie prime foto nel rigido inverno svedese: qui sono a Kungsholmen, un'isola di Stoccolma nel lago Mälaren.</td></tr>
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Carissimi amici miei mi siete mancati tantissimo ma è successo che...mi sono trasferita in Svezia, più precisamente a Stoccolma, e potete immaginare quante novità abbia dovuto affrontare e quanto tempo ci abbia messo ad abituarmici. Ora - a distanza di mesi - pronta e più libera - posso ricominciare a scrivere sul mio amatissimo blog e parlare di tutte queste belle novità svedesi. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzs8VlCdR_cjKHS0UycrYYRrHyb0nU97qmuw7IHVd57rHbQKfEZEGov2VUCEN6PyE1H-Rw7IOe2-QZXUY2uOZ1Zk6-W427ZrzJW6EtIzbyg8gQuKJDieFnNRFVzaq6IC2HoytprZLBk16D/s1600/foto2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzs8VlCdR_cjKHS0UycrYYRrHyb0nU97qmuw7IHVd57rHbQKfEZEGov2VUCEN6PyE1H-Rw7IOe2-QZXUY2uOZ1Zk6-W427ZrzJW6EtIzbyg8gQuKJDieFnNRFVzaq6IC2HoytprZLBk16D/s640/foto2.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stoccolma, la capitale della Svezia, vista a gennaio con freddo e neve...facevano meno dieci gradi!!!</td></tr>
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Intanto mi immagino quanti di voi si chiedano com'è il cibo da queste parti e se mangiano biologico...ebbene le differenze sono tante ma per fortuna navigano benissimo nelle acque del biologico che qui chiamano Ekologisk o semplicemente Eko. Il problema maggiore è stato confrontarmi con la lingua, poiché lo svedese è una lingua proprio strana, e provare ad andare per intuito - come spesso facciamo noi italiani - mi ha fatto spesso combinare dei casini assurdi e divertenti! Per esempio nel reparto frigo cercavo del pesce da fare per cena e mi sono imbattuta in una confezione dove c'era scritto: "tunn" e ho subito pensavo: "Eh sarà tonno, no?", così lo compro e me lo porto a casa contenta. Quando apro la confezione mi accorgo che le fettine in questione non sembravano proprio del tonno...così mi precipito sul Google Translator e scopro che in svedese "tunn" vuol dire "affettato sottile"! E che il cibo in questione era maiale! Da quel giorno ho iniziato a studiare seriamente svedese in una scuola e prima di fare la spesa controllo i nomi dei prodotti sui siti Internet dei supermercati. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXIPgJyBOy_mmPDxzkXZXdkBpZZ62eIMsEEpcApjf9e9ZK-I302XULWbOu_BkHOd_6AdsyByNUwseaCqffTPeiJZz03pFr7RIWaCrSJusqmnOGkLmn8FbcYFOt0V74ClT84ZhBXEPFrfV4/s1600/foto3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXIPgJyBOy_mmPDxzkXZXdkBpZZ62eIMsEEpcApjf9e9ZK-I302XULWbOu_BkHOd_6AdsyByNUwseaCqffTPeiJZz03pFr7RIWaCrSJusqmnOGkLmn8FbcYFOt0V74ClT84ZhBXEPFrfV4/s640/foto3.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stortorget, la piazza principale di Stoccolma. In giro c'era pochissima gente, erano tutti rintanati nei bar e nei tanti caffè del centro.</td></tr>
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Qui non ci sono grandi catene come in Italia, tipo Auchan o Carrefour o Esselunga. A Stoccolma si trovano molti discount, come il tedesco Lidl o lo svedese Hemköp che hanno una qualità più alta della media italiana. Ci sono catene di supermercati belle e rinomate: la più famosa è l'Ica che vende molti prodotti locali e internazionali. Inoltre c'è anche la Coop (che qui chiamano CUP) che a me piace tanto in quanto becco molti cibi italiani.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXtfDmThyphenhyphenn9aufWEujCKt72b5g-SETX5Gg6esriWABYEFCdsLO3RON3CpWgel-I75a41qpsqgoopqsATjPdVqWHr4Ca7FavdtX9lmEMDDJKhLuaKOO3P-0hOHdFoJoB0EssK5PyL9H-YUK/s1600/foto4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXtfDmThyphenhyphenn9aufWEujCKt72b5g-SETX5Gg6esriWABYEFCdsLO3RON3CpWgel-I75a41qpsqgoopqsATjPdVqWHr4Ca7FavdtX9lmEMDDJKhLuaKOO3P-0hOHdFoJoB0EssK5PyL9H-YUK/s640/foto4.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ma arrivata la primavera finalmente il ghiaccio si scioglie e...</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtIwt1rQ5kJttq6cEzZ6uXX1tarlGNvoZsSULfa8YMSBZrbjKpyAMG9zzRZkAxUlWPEjRnM1yq1CZk1asWJTb-7-Pol6D_AaVcpnL49Hr1Symq0zP7gIKALBBXxec8CcJCl6v5TxzPzg16/s1600/foto5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtIwt1rQ5kJttq6cEzZ6uXX1tarlGNvoZsSULfa8YMSBZrbjKpyAMG9zzRZkAxUlWPEjRnM1yq1CZk1asWJTb-7-Pol6D_AaVcpnL49Hr1Symq0zP7gIKALBBXxec8CcJCl6v5TxzPzg16/s640/foto5.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">si va fuori a cuccarsi il sole!!! Era ora, eh!</td></tr>
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E veniamo quindi al tasto dolente della Svezia...il cibo appunto...questa è una terra che ha poco suolo coltivabile, per via del freddo e della neve, per cui l'80% della frutta e della verdura provengono da altri paesi, specie da Italia e Spagna. Non sapete quindi quanta nostalgia provo nel comprare i nostri mandarini, i nostri kiwi qui e pagarli il doppio del prezzo! Ogni volta faccio GGRRRRR!!! In compenso trovo frutta da tutto il mondo che qui ha dei prezzi molto abbordabili, come mango, papaya e frutto del drago che in Italia costano un'ira di Dio ed è più raro trovare. Infine c'è un'abbondanza incredibile di frutti di bosco: mirtilli, more, lamponi te li tirano praticamente in testa, sono spesso in promozione due per uno, e li mangiano in ogni maniera. Esiste anche un altro frutto di bosco tipicamente svedese - che da noi non c'è - che si chiama Lingon. E' una bacca piccola, rossa, dal sapore dolce ma non troppo, con cui fanno salse, marmellate e molte altre ricette. Io l'ho provata come salsa, in accompagnamento alle polpette - ebbene sì abbinano la carne alle salse dolci - ma non mi è dispiaciuta, si è trattata di una cosa insolita che ogni tanto si può fare. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF9Bd1M7llwrhsNK2xG4ceK02q6e-glw3fWxNPzD8rZAIDiSTQh5jT4G_Uzh4FNBneFDj6-6Ot00gHBmNC1qsrc1O5nQtu7QdqyPHziifDNGwnqLNGEuL_84bzdJSYJJdPQB6V2ETt7r7w/s1600/foto7.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF9Bd1M7llwrhsNK2xG4ceK02q6e-glw3fWxNPzD8rZAIDiSTQh5jT4G_Uzh4FNBneFDj6-6Ot00gHBmNC1qsrc1O5nQtu7QdqyPHziifDNGwnqLNGEuL_84bzdJSYJJdPQB6V2ETt7r7w/s640/foto7.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I principali supermercati della Svezia sono l'Ica, che ha tanti prodotti internazionali e...</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA7oe5tPabv23D0PrVZpJ7ImvlmpWf68Bygglbrs0klJpHWszDsdEtbE2OZkFgkeh9RGOgayX3QSxx67_kIQf9WXsgEuam0jGPDb9TDlD__6aRLj3lI8qQvHnhjvQjQUCpxQYPW-e7mUq7/s1600/foto6.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA7oe5tPabv23D0PrVZpJ7ImvlmpWf68Bygglbrs0klJpHWszDsdEtbE2OZkFgkeh9RGOgayX3QSxx67_kIQf9WXsgEuam0jGPDb9TDlD__6aRLj3lI8qQvHnhjvQjQUCpxQYPW-e7mUq7/s640/foto6.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">la Coop, che qui chiamano CUP (buffo' eh? a me fa pensare al centro unico di prenotazione delle nostre ASL!!)</td></tr>
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Per quanto riguarda altri alimenti, per esempio la carne, trovo che sia davvero buona. In buona parte proviene dal Gotland, e credo che contenga molti meno ormoni della carne francese o irlandese ad esempio, che è poi quella che si vende per la maggiore in Italia. Ci sono ovviamente delle differenze. Tipo non si trova il coniglio o il tacchino; invece c'è abbondanza di pollo - anche macinato - e maiale (che a me non fa impazzire). Si trova parecchio manzo, sia a pezzi interi che a bocconcini. Poi ci sono certe cose che ancora mi sono oscure e misteriose...tipo la "bistecca del marinaio" ovvero delle strane fettine di manzo che non ho ben capito come cucinare...un giorno lo scoprirò! Gironzolare per supermercati qui è un'avventura strepitosa - i dizionari non traducono molti prodotti - e a tratti allucinante, specie quando mi imbatto in schifezze assolute come il Lutefisk, che è una specie di merluzzo essiccato dall'aspetto rivoltante che credo ormai mangino solo gli anziani attaccati alla tradizione. Per fortuna il resto del pesce è buono, mooolto fresco, e c'è abbondanza di gamberi, salmone e merluzzo. Quindi non dispero. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNQ1GsBOjc_dWM8j40P6050g3EIZhJfnOQjTSV_SDnqUPKyId6zmib_Zc_BbNuxds8wD6o52lz0Bd1kUWslw719uMSt23c4MoAAx_nFUWkbrsf6bH23k0h7HtWFGoLlr4LWTUW6lPU1GMT/s1600/lingon1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNQ1GsBOjc_dWM8j40P6050g3EIZhJfnOQjTSV_SDnqUPKyId6zmib_Zc_BbNuxds8wD6o52lz0Bd1kUWslw719uMSt23c4MoAAx_nFUWkbrsf6bH23k0h7HtWFGoLlr4LWTUW6lPU1GMT/s640/lingon1.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Una cosa buona tipicamente svedese è il Lingon, un frutto di bosco che si mangia come marmellata, salsa, e per arricchire gli impasti di dolci e...non solo! </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnKJSG6NjlkAJSebVPAr40YHm5zbuslbLQ9FogGWmUQH-IbFentp6Lh2d7_0eGSv1rZlX3tAHbL5e0VJu2vkzPXwgYWyV-wVRIl8X1DKKRPCwXCBLbFzZvlbI3XFLM6EsBWS7o3LQdB3tP/s1600/lingon22.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnKJSG6NjlkAJSebVPAr40YHm5zbuslbLQ9FogGWmUQH-IbFentp6Lh2d7_0eGSv1rZlX3tAHbL5e0VJu2vkzPXwgYWyV-wVRIl8X1DKKRPCwXCBLbFzZvlbI3XFLM6EsBWS7o3LQdB3tP/s640/lingon22.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Il lingon si usa tanto nei dolci, ma gli svedesi ci fanno anche la salsa per condire le famose polpette. </td></tr>
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Se uno poi vuole divorare dei bei piattoni di pasta niente paura! C'è uno scaffale tutto per lei, la nostra regina della cucina italiana,e trovi tutte le marche. Anzi, ci sono anche delle cose nuove e curiose che ho già sperimentato come la pasta di grano duro e avena che ha molte fibre e ha un sapore divino. Inoltre io e mio marito abbiamo fatto un acquisto geniale su Amazon. Prima di trasferirci qua ci siamo comprati una bella affettatrice su Amazon e durante i nostri viaggi in Italia facciamo man bassa di prosciutto, mortadella e formaggi nostrani che finiscono dritti dritti nel bagaglio in stiva. Un bagaglio molto felice e profumato! Qui si trovano anche queste specialità ma non sapete quanto costano...il parmigiano reggiano ad esempio costa 5 euro per un pacchetto da 150 grammi. Anche il prosciutto di Parma è carissimo: a seconda dei punti vendita un etto va dai 6 euro in su. Insomma potete capire perché l'affettatrice sia stata un fenomenale colpo di genio!</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPgEFXBIMpKf6BolbeDGYSusMr9Dht6PGTlgmB5zgdiWU3jZV_q_nsF4IkYm4GYizx5s-H22-UGqiUysqdDLDmM_s-w6V3X-l-CfLoPm1M0-NlOhLiuurBRKgdHIIEySw8XBQDSq3j-E5d/s1600/lute.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPgEFXBIMpKf6BolbeDGYSusMr9Dht6PGTlgmB5zgdiWU3jZV_q_nsF4IkYm4GYizx5s-H22-UGqiUysqdDLDmM_s-w6V3X-l-CfLoPm1M0-NlOhLiuurBRKgdHIIEySw8XBQDSq3j-E5d/s640/lute.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Una cosa "schifosa" della Svezia e il Lutefisk, merluzzo essiccato che alla fine della lavorazione sembra gelatina salata...roba da palati forti che ormai mangiano solo gli anziani alle feste di Natale.</td></tr>
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In ogni caso, sto imparando a leggere tutte le etichette e i nomi in svedese dei prodotti e ho ripreso a cucinare cercando di rispettare la nostra tradizione gastronomica. Spero infatti di conquistare anche il cuore e la gola di molti svedesi che amano tanto il nostro Paese e ne ammirano le bellezze e la buona tavola. Per loro cercherò di scrivere delle ricette in inglese-svedese in modo che possano capirmi. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJVioAMxd4cG_z6aLDT0m78u9ZW1H902ugxWBcnqrQeMu5kxEFSyb1aFaRbImImj24RBa1imrb1xTspqqYMZl3L46C0THX0yYGdjBlq6uSk6_Y_Yj9BZ_b3jAoAAvcrIo1Q9L_-p9V_9i-/s1600/hey+da.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJVioAMxd4cG_z6aLDT0m78u9ZW1H902ugxWBcnqrQeMu5kxEFSyb1aFaRbImImj24RBa1imrb1xTspqqYMZl3L46C0THX0yYGdjBlq6uSk6_Y_Yj9BZ_b3jAoAAvcrIo1Q9L_-p9V_9i-/s640/hey+da.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vuol dire Arrivederci in svedese e si pronuncia Ei Dò.</td></tr>
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Per ora vi mando un grosso abbraccio da Stoccolma e vi aspetto al prossimo post. Domani ad esempio visiterò la seconda Ikea più grande al mondo perché mi servono dei mobili nuovi e ve ne parlerò con tante foto. </div>
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Hej då (Hej Do') che in svedese vuol dire "Arrivederci"!. </div>
katynabiohttp://www.blogger.com/profile/15177847477768637320noreply@blogger.com0tag:blogger.com,1999:blog-2996489424080202181.post-10554534763776788312015-06-04T19:10:00.000+02:002015-06-04T19:10:28.467+02:00Cellentani integrali con zucchine e pachino<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMFwodEKloz34ruZqe7zwwm2ixrDsTB6Kb6_QH4UtP6r1Bsod3GAUphs34-I8Uvk5e80LgWjbotnRhB4Nv_ydbeFkZ_yXCgs_KCRVeVEhi97tuNKWV2C8KG-J2iRGkLs53tybQSfLkhQGn/s1600/cover.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMFwodEKloz34ruZqe7zwwm2ixrDsTB6Kb6_QH4UtP6r1Bsod3GAUphs34-I8Uvk5e80LgWjbotnRhB4Nv_ydbeFkZ_yXCgs_KCRVeVEhi97tuNKWV2C8KG-J2iRGkLs53tybQSfLkhQGn/s640/cover.jpg" title="pasta integrale Barilla" width="640" /></a></div>
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Questo è il felice momento dei<b> pomodorini pachino </b>e delle <b>zucchine</b>. E sapete tutti che la <b>verdura di stagione </b>ha un sapore che scalda il cuore e ha un prezzo decisamente conveniente (e anche questo scalda i nostri cuori :))))) ). Per un<b> pranzetto, sano e veloce</b>, ho fatto un piattone con un formato di <b>pasta</b> che mi diverte un mondo, i <b>cellentani</b>, cioè dei riccioli grandi bucati che la <b>Barilla </b>ha fatto in versione <b>integrale</b>. Cento grammi di <b>pasta integrale</b> regalano al nostro organismo 6 grammi di <b>fibre </b>e se in più ci mettiamo le <b>verdure </b>allora avremo tanta fibra che aiuta a tenere pulito l<b>'intestino</b>.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixNBJCCa9bVK7wMMpWBgtyZLVUZhE6OOqIgqq6WmdEuWSXIg1R2lh1O4Eg-ltNiW1KvBMjGwxydTcxy9KdblhWQqKrFTAydYJzp9mM8whFH6o_xOHiMNhmyKGCgUB8yZTfe9_O6tkHTSsh/s1600/IMG_20150528_231329.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixNBJCCa9bVK7wMMpWBgtyZLVUZhE6OOqIgqq6WmdEuWSXIg1R2lh1O4Eg-ltNiW1KvBMjGwxydTcxy9KdblhWQqKrFTAydYJzp9mM8whFH6o_xOHiMNhmyKGCgUB8yZTfe9_O6tkHTSsh/s640/IMG_20150528_231329.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pomodorini Pachino IGP, dolci e polposi, perfetti per condire primi di verdure e pesce nella calura estiva.</td></tr>
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Vorrei spendere anche due parole su questo capolavoro di dolcezza che sono i <b>pomodorini Pachino.</b> provengono da un paesino della <b>Sicilia</b>, Pachino appunto, e hanno meritato l'etichetta <b>IGP</b> (Indicazione Geografica Protetta) in quanto provengono da un territorio particolarmente adatto alla coltivazione di pomodori di qualità. Sono piccoli, quasi come grosse ciliegie, e hanno un sapore dolce e delicato. Rimangono sodi, e fanno poco succo. Sono indicati infatti per le cotture brevi e medie perché non si spappolano facilmente e rimangono cremosi una volta cotti. Usateli per fare le salse di pesce e verdure per questa estate, con cui condire la pasta o le fettine di carne o pesce, saranno eccezionali! </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcK-TLF5H6H4y3naTqJto06sSrmhThxvSeUhYK2nKMTGhAs-w2JWkAKM8bjgvMRPRJ5lzolAQ1k43GWcL6MlYSdmarqahwuMR0Om1jhM4lz600P5WFGir13xLfR0suep_aBWcURcGqo-qj/s1600/20150528_143559_resized_1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcK-TLF5H6H4y3naTqJto06sSrmhThxvSeUhYK2nKMTGhAs-w2JWkAKM8bjgvMRPRJ5lzolAQ1k43GWcL6MlYSdmarqahwuMR0Om1jhM4lz600P5WFGir13xLfR0suep_aBWcURcGqo-qj/s640/20150528_143559_resized_1.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cellentani integrali Barilla: rimangono sempre al dente e hanno una forma davvero spiritosa!</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwbDGJR2puv1MlSTHKzxEoNbU72ykFIoEp1gOs4nJdWPJpVPvs1klY6aL8OJG4ZkE8yJT9OhRcbCvG9F3R8ydxUYeKqQb-weu8esZ8V26Rv2CPTRVlIOsRA91VrHFZiwtb68mUrUHIT0sZ/s1600/20150528_141826_resized_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwbDGJR2puv1MlSTHKzxEoNbU72ykFIoEp1gOs4nJdWPJpVPvs1klY6aL8OJG4ZkE8yJT9OhRcbCvG9F3R8ydxUYeKqQb-weu8esZ8V26Rv2CPTRVlIOsRA91VrHFZiwtb68mUrUHIT0sZ/s640/20150528_141826_resized_1.jpg" width="640" /></a></div>
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<i><b>Ingredienti per una persona:</b></i></div>
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<i>100 grammi di pasta integrale (io ho scelto i cellentani)</i></div>
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<i>2 zucchine piccole</i></div>
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<i>una manciata di pomodorini pachino</i></div>
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<i>un quarto di cipolla affettata</i></div>
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<i>peperoncino tritato</i></div>
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<i>sale </i></div>
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<i>prezzemolo tritato</i></div>
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<i>olio evo </i></div>
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<b>Procedimento:</b></div>
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Mettete a cuocere la pasta e nel frattempo preparate il condimento. Fate soffriggere in poco olio la cipolla; quando sarà bionda, unite le zucchine e lasciate cuocere per circa 10-12 minuti. Dovete vederle morbide e dorate, quasi cotte. Incorporate i pomodorini tagliati in due, salate e spizzicate di peperoncino tritato (qui andate a gusto). Fate cuocere per altri 5 minuti e infine mettete un cucchiaino di prezzemolo tritato fresco. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWyi-_avP5auiTQNzDQYewTao9vHs1zfIXeli7U6ZV9onBthz6bBxqDGpS4J8cJTwpUSf9Bfd-q5fQo0AxJUIDSC91XHmEpXCX5c-8A-KeZ0npc00iB0tm9PMDJi5ANjBfQYxBo4p0X84Z/s1600/20150528_143614_resized_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWyi-_avP5auiTQNzDQYewTao9vHs1zfIXeli7U6ZV9onBthz6bBxqDGpS4J8cJTwpUSf9Bfd-q5fQo0AxJUIDSC91XHmEpXCX5c-8A-KeZ0npc00iB0tm9PMDJi5ANjBfQYxBo4p0X84Z/s640/20150528_143614_resized_1.jpg" width="640" /></a></div>
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Scolate la pasta al dente e conditela direttamente nel tegame del condimento. Questo primo piatto è buono sia caldo che fresco, da mangiare come insalata fredda nelle calure estive o in spiaggia. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOocKDq4WV2x_pKbHQAdCftZ11wIUZQCziehRgP4Y9cqaBqjDvDLjiCRFKyhj6k92sbi6YX5MbXxkeuZnWEeEqPero5Nbn0h8704dfEDEP9lh3_EdD_qVvUuLIvK3T36OwtJwtqvEYqLIi/s1600/20150528_145320_resized_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOocKDq4WV2x_pKbHQAdCftZ11wIUZQCziehRgP4Y9cqaBqjDvDLjiCRFKyhj6k92sbi6YX5MbXxkeuZnWEeEqPero5Nbn0h8704dfEDEP9lh3_EdD_qVvUuLIvK3T36OwtJwtqvEYqLIi/s640/20150528_145320_resized_1.jpg" width="640" /></a></div>
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<a href="https://drive.google.com/file/d/0B3xfjpqwBL-6TndRS3J3T3V3ZGM/view?usp=sharing" target="_blank"> Scarica qui la tua ricetta in PDF!</a>katynabiohttp://www.blogger.com/profile/15177847477768637320noreply@blogger.com0tag:blogger.com,1999:blog-2996489424080202181.post-17233360610736361452015-06-03T19:16:00.001+02:002015-06-03T19:16:38.369+02:00Plumcake allo yogurt con ciliegie e gocce di cioccolato<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihp-Beh6DBG-e5Ge55HmbVzXxDiTnBTHiuVeI74nO1B7kf1k6StOeTYY4TJbcQAox_GSz3ZKwWwz6xe3FEjmJAOOG5HWIYEiwXzvrNv5rN6zbjd1TqxM-XEGXIbrJj6xHkZRoXqZii69pL/s1600/coveryes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihp-Beh6DBG-e5Ge55HmbVzXxDiTnBTHiuVeI74nO1B7kf1k6StOeTYY4TJbcQAox_GSz3ZKwWwz6xe3FEjmJAOOG5HWIYEiwXzvrNv5rN6zbjd1TqxM-XEGXIbrJj6xHkZRoXqZii69pL/s640/coveryes.jpg" title="ciliegie" width="640" /></a></div>
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Volete una colazione super con la <b>frutta di stagione</b>? sfruttate le bellissime <b>ciliegie</b>! Per me è stata anche l'occasione di usare un piccolo attrezzo di cucina che avevo comprato lo scorso inverno e non vedevo l'ora di provare per la prima volta: lo <b>snocciolatore.</b> E' una specie di contenitore piccolo e appuntito, dove infili una ciliegia, abbassi la punta e zac! in un lampo, e senza fatica, si porta via il nocciolo, lasciando attaccata la ciliegia bella pulita. L'ho pagato una sciocchezza, circa 5 o 6 euro ed è in alluminio molto resistente, in un piccolo emporio ricco di cose per la casa che sta in <b>Sardegna</b>, che amo alla follia! </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1EvRdyxuPYYIvTIp_Sgk18lAnuG5vyww-c62tBR-oSNiKvlPB60IOB5KR3NW_3kq2C_e7Ys6aimi2ghleMr7qLSlYD_CG5RFmXFBvSekHWyhaEz2dmwwQ4vOemx2YLfrmMiZkTuIuPu8P/s1600/snocciolatore.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1EvRdyxuPYYIvTIp_Sgk18lAnuG5vyww-c62tBR-oSNiKvlPB60IOB5KR3NW_3kq2C_e7Ys6aimi2ghleMr7qLSlYD_CG5RFmXFBvSekHWyhaEz2dmwwQ4vOemx2YLfrmMiZkTuIuPu8P/s640/snocciolatore.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Un attrezzo stupendo che ho usato per la prima volta per questo ottimo <b>plumcake</b>: lo<b> snocciolatore</b>. Costato 6 euro, infili la <b>ciliegia</b> nell'apposita buchetta, abbassi il cappuccio e senza fatica, in un lampo, si porta via il nocciolo. Bello, vero? in questo modo si possono ottenete tante ciliegie per fare dolci o da mettere sotto spirito, risparmiando un bel po' di soldi, visto il costo di quelle già confezionate o essiccate!</td></tr>
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E' di modeste dimensioni ma ci trovi davvero di tutto - specie le cose più particolari - e mette i prezzi ancora attaccati con la macchinetta adesiva. Non è fantastico? Quando vai alla cassa...bè... le cassiere digitano ancora il prezzo a mano sulla tastiera e sono velocissime! Come si spiega? Quando ci tornerò quest'estate, scatto un paio di foto e ve lo faccio vedere, è un posto magico e non sono l'unica a dirlo! Ma torniamo al nostro <b>plumcake</b>...ecco secondo me in questo periodo ormai caldo e soleggiato vale la pena fare delle <b>colazioni ricche di vitamine e cibi purificanti</b>, per cui vi suggerisco questo plumcake che ha tanto <b>yogurt</b>, la <b>frutta</b>, l'energia del <b>cioccolato fondente</b> e al posto del burro ha l<b>'olio</b>, così da ridurre i grassi animali. Resta morbido per giorni e giorni e si accompagna praticamente a tutto: <b>latte, caffè, tè e succhi di frutta</b>. Eccovi la <b>ricetta </b>collaudata da me, e buon inizio di giugno a tutti! </div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip9ZmDLqPJXNeE02yudhSVvE5vSuD8bqoAQu9QOFXxIewbBWeN3nmApvg6Fqs4nK9vjyYC09RJ3GtoAHulQC53mQAFYe5IRXUoOUPmIV8fX0nckqBjZKQ9Iq0lz2N4NhgBHQm5LIPuEGSN/s1600/20150530_193039_resized.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip9ZmDLqPJXNeE02yudhSVvE5vSuD8bqoAQu9QOFXxIewbBWeN3nmApvg6Fqs4nK9vjyYC09RJ3GtoAHulQC53mQAFYe5IRXUoOUPmIV8fX0nckqBjZKQ9Iq0lz2N4NhgBHQm5LIPuEGSN/s640/20150530_193039_resized.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Secondo me non c'è plumcake senza lo yogurt! Per questa ricetta ho usato l'intero bianco biologico della Esselunga, che è estremamente leggero e digeribile, perfetto per gli usi in cucina. </td></tr>
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<i><b>Ingredienti:</b></i></div>
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<i>140 grammi di farina 00</i></div>
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<i>60 grammi di fecola di patate</i></div>
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<i>150 grammi di olio di semi (io ho usato l'arachide, perché è insapore e inodore)</i></div>
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<i>3 uova</i></div>
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<i>250 grammi di yogurt bianco</i></div>
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<i>140 grammi di zucchero di canna</i></div>
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<i>una bustina di lievito per dolci</i></div>
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<i>una scorza di limone grattugiata</i></div>
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<i>un pizzico di sale</i></div>
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<i>una manciata di ciliegie snocciolate</i></div>
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<i>una manciata di gocce di cioccolato fondente</i></div>
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<b>Procedimento:</b></div>
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Frullate le uova fino a farne schiuma. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXwcxcedRVCkz1SfDfkVddjEVLMb_ebsJGVEktPRxm_GPzwowYdtbzZtBNMTwsL0q2rMqRfgsdIB6aUM67LXpXY4IAHMb0it_JC3tdsmrSWF5-Y3MnIcjOa-JcthcW0QH1xQ_vkQVNBb2C/s1600/20150530_191017_resized.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXwcxcedRVCkz1SfDfkVddjEVLMb_ebsJGVEktPRxm_GPzwowYdtbzZtBNMTwsL0q2rMqRfgsdIB6aUM67LXpXY4IAHMb0it_JC3tdsmrSWF5-Y3MnIcjOa-JcthcW0QH1xQ_vkQVNBb2C/s640/20150530_191017_resized.jpg" width="640" /></a></div>
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Aggiungete yogurt, olio e scorza di limone. Mescolate. Mettete lo zucchero e mescolate bene. Infine incorporate farina, fecola e lievito e il pizzico di sale. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG4PDaAWIyAteyiYr7hxRDgmEOZJqwZtPxkoVoxgrUnU62Xy43P0JUCQh8jOhuhh86qsjoJPR8wHVKAUAV9FMAVAw66a6EExwcKWnhZgzwjP3BJzggRce82cl1V8lfH46NQqYRDy5eU2sv/s1600/20150530_191738_resized.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG4PDaAWIyAteyiYr7hxRDgmEOZJqwZtPxkoVoxgrUnU62Xy43P0JUCQh8jOhuhh86qsjoJPR8wHVKAUAV9FMAVAw66a6EExwcKWnhZgzwjP3BJzggRce82cl1V8lfH46NQqYRDy5eU2sv/s640/20150530_191738_resized.jpg" width="640" /></a></div>
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Miscelate bene fino a ottenere un impasto cremoso e denso. Infine versate delicatamente le ciliegie e le gocce di cioccolato e mescolate. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMlbwinL-DYoflTL1B4iAt87IyUsp4zu-SDtm0uldgg7q71G8HQJtFpFc66eL_alWqAkfVDpMBdY9IPNy41LoDmJqGD4Ze51BFMyITns5cqJMBpq2buFZSMzruYvgQZJUG44ao0AgHbwkV/s1600/20150530_192220_resized.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMlbwinL-DYoflTL1B4iAt87IyUsp4zu-SDtm0uldgg7q71G8HQJtFpFc66eL_alWqAkfVDpMBdY9IPNy41LoDmJqGD4Ze51BFMyITns5cqJMBpq2buFZSMzruYvgQZJUG44ao0AgHbwkV/s640/20150530_192220_resized.jpg" width="640" /></a></div>
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Imburrate e infarinate uno stampo da plumcake e versateci sopra l'impasto; livellate e cuocete in forno pre-riscaldato a 180° per circa un'ora. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw3QWkR-uuVDrN62olVXWMud4GcoBPG87No8UxHbLjAk3wSMfR80jJn3jxP2FCvnSmaFUCV96PML7R-XhjrqrsFKW3hTDtA9fjNgN_rK68YJn9nZL0dP-e36PjOpLVqPQHokguYInIOWJD/s1600/20150530_192844_resized.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw3QWkR-uuVDrN62olVXWMud4GcoBPG87No8UxHbLjAk3wSMfR80jJn3jxP2FCvnSmaFUCV96PML7R-XhjrqrsFKW3hTDtA9fjNgN_rK68YJn9nZL0dP-e36PjOpLVqPQHokguYInIOWJD/s640/20150530_192844_resized.jpg" width="480" /></a></div>
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Essendoci l'olio questo plumcake ha bisogno di qualche minuto in più per cuocere bene dentro e trovarlo asciutto; fate sempre la prova con lo stecchino lungo nella parte centrale del dolce per verificare che sia ben cotto. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU2Sall4qZ2tUVjx8f4bvL1nU8PxMZXpv6J05s8Sgt-NH2_62gcjrYlye_yrioEqxvqY631VcAHcDLhHgP_m-YKs2-rRTr3iMRVU4cleCx1K584Y3sU7D8alAvLSCQbshjuNaZnTjBcpts/s1600/20150530_202847_resized.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU2Sall4qZ2tUVjx8f4bvL1nU8PxMZXpv6J05s8Sgt-NH2_62gcjrYlye_yrioEqxvqY631VcAHcDLhHgP_m-YKs2-rRTr3iMRVU4cleCx1K584Y3sU7D8alAvLSCQbshjuNaZnTjBcpts/s640/20150530_202847_resized.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp9GM1SUIBydoTVSEwG1uD4PNVir0kmYOvCinssUWwuLIXrSHfTHIvrEBxKGo7604Kd3oGOCOFiBUIgoOBoDLwWKfOXMxdk4jV72s33EfTQbd7t7wEbQiv5GqIoIdsxLoHIbx84w39bKXI/s1600/20150530_211101_resized.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp9GM1SUIBydoTVSEwG1uD4PNVir0kmYOvCinssUWwuLIXrSHfTHIvrEBxKGo7604Kd3oGOCOFiBUIgoOBoDLwWKfOXMxdk4jV72s33EfTQbd7t7wEbQiv5GqIoIdsxLoHIbx84w39bKXI/s640/20150530_211101_resized.jpg" title="plumcake allo yogurt" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgdkuvz1VT5ktwO4Gx5t88AtmjNFrQ30FUfev_Tww9mou7Goc2zIL5cOZw6u-64F0SdZJjLLC0wJwst-xILQIC1PORzNlIL_KuoVnq6Jf5u9x10-4vEGABzLo7SH6SETtco_LNUdXU9ATZ/s1600/cover.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgdkuvz1VT5ktwO4Gx5t88AtmjNFrQ30FUfev_Tww9mou7Goc2zIL5cOZw6u-64F0SdZJjLLC0wJwst-xILQIC1PORzNlIL_KuoVnq6Jf5u9x10-4vEGABzLo7SH6SETtco_LNUdXU9ATZ/s640/cover.jpg" title="plumcake allo yogurt" width="640" /></a></div>
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<a href="https://drive.google.com/file/d/0B3xfjpqwBL-6NzZkdF80U005cGc/view?usp=sharing" target="_blank"> Scarica qui la tua ricetta in PDF!</a></div>
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<br />katynabiohttp://www.blogger.com/profile/15177847477768637320noreply@blogger.com0tag:blogger.com,1999:blog-2996489424080202181.post-84630773100437793132015-05-31T00:15:00.003+02:002015-05-31T00:15:56.799+02:00Ravioli fritti di pesce<div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJrcl8q1x7DXBPsF4VZxY4Bhh3yx9maZiNtQooV8OX_G-jdBKLab-carlTwmqHZrfjT6CPFtpVd9XiQ__MvZ7yFHsk2fTVyo-ys2129vZAqk85UhQTh_laTnEDHzLZ4HokbqD3JMm5PK5O/s1600/cover.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJrcl8q1x7DXBPsF4VZxY4Bhh3yx9maZiNtQooV8OX_G-jdBKLab-carlTwmqHZrfjT6CPFtpVd9XiQ__MvZ7yFHsk2fTVyo-ys2129vZAqk85UhQTh_laTnEDHzLZ4HokbqD3JMm5PK5O/s640/cover.jpg" width="640" /></a></div>
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Una serata sul divano a guardare un bel filmozzo e mangiare del <i><b>finger food</b></i>? Eh, ogni tanto ci vuole! Ma non mi bastava il solito fish and chips, volevo qualcosa di più fine e delicato. E così ho pensato alla <b>pasta sfoglia</b> e a un <b>pesce di alta qualità</b> come la <b>spigola</b>. E' stata, tra l'altro, la prima volta che friggevo la pasta sfoglia - l'avevo sempre fatta al forno - e il risultato è stato ottimo! i ravioli sono diventati soffici, fragranti e leggerissimi, senza una goccia di olio attaccata sopra. Il ripieno si è cotto in fretta e il sapore dei vari ingredienti era armonioso e delicato. Insomma se volete cucinare il <b>pesce </b>in maniera diversa e raffinata - anche per una cena tra amici - fatevi questi <b>ravioli</b>. Sono facili, veloci e molto saporiti. </div>
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<i><b>Ingredienti per 4 persone (o per 2, molto affamate)</b></i></div>
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<i>un rotolo di pasta sfoglia </i></div>
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<i>un filetto di spigola da 300/350</i></div>
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<i>6 filetti di acciuga sott'olio</i></div>
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<i>due uova</i></div>
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<i>olio evo</i></div>
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<i>una manciata di prezzemolo tritato</i></div>
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<i>sale </i></div>
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<i>pepe</i></div>
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<i>olio per friggere (io ho usato l'olio di semi di arachide)</i></div>
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<b>Procedimento:</b></div>
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Mettete a bollire le uova per dieci minuti. Fate raffreddare e separate i tuorli dalla chiara, tenete da parte i rossi. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmfK0A6wS4k5bU_bvy32cffc1bRCxi86-QogU1gfu0VaSAVRIqimPCcw121Kp_4zK_VYupmSpx_nYWW4NxEH8oV1mOWSvp4C1rCRQpAaJCfZh5u85aexoEn6ni6oufkk0z0BdAr_SMhZxv/s1600/20150529_194644_resized.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmfK0A6wS4k5bU_bvy32cffc1bRCxi86-QogU1gfu0VaSAVRIqimPCcw121Kp_4zK_VYupmSpx_nYWW4NxEH8oV1mOWSvp4C1rCRQpAaJCfZh5u85aexoEn6ni6oufkk0z0BdAr_SMhZxv/s640/20150529_194644_resized.jpg" width="640" /></a></div>
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Tagliate a piccoli pezzi la spigola. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiID5YAR2CnP6ounq2AwShxHt_58fAUIiltiU0NowBOSJUOno1JOzkju2vavEIiSa08pXyshzl5rqyciArCA4pnhiH7WIzTgpUb_1KeEZkqMizYxQ7JTXWWnRtEo4pvp1ez_5p6ftIxP-Uo/s1600/20150529_195250_resized.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiID5YAR2CnP6ounq2AwShxHt_58fAUIiltiU0NowBOSJUOno1JOzkju2vavEIiSa08pXyshzl5rqyciArCA4pnhiH7WIzTgpUb_1KeEZkqMizYxQ7JTXWWnRtEo4pvp1ez_5p6ftIxP-Uo/s640/20150529_195250_resized.jpg" width="640" /></a></div>
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Frullate il rosso delle uova, la spigola, le acciughe. Aggiungete un poco di olio evo per fare una cremina morbida e densa. Incorporate prezzemolo tritato, sale e pepe. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6lvdcyaqnu83wMK9V18iebFNdN553qH8lqE7Y8cVcfO1DsNdDxBGgp3rfUIQI9TKai0K5hoVjjVR6UgXInfxotS7y-wF566FoBISh9SNBZeP937AKYz28VQ0qNPgn5wlJ7tDvBMt-t_KD/s1600/20150529_200812_resized.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6lvdcyaqnu83wMK9V18iebFNdN553qH8lqE7Y8cVcfO1DsNdDxBGgp3rfUIQI9TKai0K5hoVjjVR6UgXInfxotS7y-wF566FoBISh9SNBZeP937AKYz28VQ0qNPgn5wlJ7tDvBMt-t_KD/s640/20150529_200812_resized.jpg" width="640" /></a></div>
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Con l'aiuto di un bicchiere o con uno stampino fate le forme tonde dei ravioli sulla pasta sfoglia. Con l'impasto avanzato fate una palla, stendetela col matterello e fate altri ravioli. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh9iAl-YHuXfSEDZt4QaJ5_25bF-Yjd3wQaR1AY54KFUpwqTIWoAyMLwaPvTUlOMm3sbSZ92RHLj0fuKK8DX0PmAAYq5Yf3Jf5XILn5axfxNmajUxdHEG5cap0UQRBnF-4q2HL7TbInuWK/s1600/20150529_201537_resized.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh9iAl-YHuXfSEDZt4QaJ5_25bF-Yjd3wQaR1AY54KFUpwqTIWoAyMLwaPvTUlOMm3sbSZ92RHLj0fuKK8DX0PmAAYq5Yf3Jf5XILn5axfxNmajUxdHEG5cap0UQRBnF-4q2HL7TbInuWK/s640/20150529_201537_resized.jpg" width="640" /></a></div>
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Mettete un poco di ripieno su ogni porzione e chiudete pressando bene con le dita dando la forma a mezzaluna. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlqw5iU4lJjjQeoDnXLWIe5dd3fUtYebLfwTsmcCY3GWLR-ijnWy3JzpRt7zAwDOfwx-A9F6W5bfcE1MV5qNmqKjMzaAZFb5yOk_SF6d62LqGwScUruwfy9_s1Edd_gm-UE90e83EC6BzD/s1600/20150529_203259_resized.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlqw5iU4lJjjQeoDnXLWIe5dd3fUtYebLfwTsmcCY3GWLR-ijnWy3JzpRt7zAwDOfwx-A9F6W5bfcE1MV5qNmqKjMzaAZFb5yOk_SF6d62LqGwScUruwfy9_s1Edd_gm-UE90e83EC6BzD/s640/20150529_203259_resized.jpg" width="640" /></a></div>
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Friggete i ravioli in olio bollente. Scolateli su carta assorbente e servite caldo. </div>
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<a href="https://drive.google.com/file/d/0B3xfjpqwBL-6LVduQ0JnMTNKX1U/view?usp=sharing" target="_blank"> Scarica qui la tua ricetta in PDF!</a><br />
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<br />katynabiohttp://www.blogger.com/profile/15177847477768637320noreply@blogger.com0tag:blogger.com,1999:blog-2996489424080202181.post-91284822367370221002015-05-29T23:56:00.000+02:002015-05-30T00:02:19.859+02:00Recensioni: Bevande vegetali senza lattosio<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBvBB8iNSGY-Tqr22qKBfj9lhzQiNFLzgp_kPXXeZDDLHZIVESTwhth64PpezLDKRQ9V95XA5sTnF1ZVd0WTEAjcpJyM_jQY1UKcob7NKz0pzjUP_4_U8I-rR9FA7LvyP3GQQ3acNYW1VP/s1600/cover.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBvBB8iNSGY-Tqr22qKBfj9lhzQiNFLzgp_kPXXeZDDLHZIVESTwhth64PpezLDKRQ9V95XA5sTnF1ZVd0WTEAjcpJyM_jQY1UKcob7NKz0pzjUP_4_U8I-rR9FA7LvyP3GQQ3acNYW1VP/s640/cover.jpg" width="640" /></a></div>
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La passerella di <b>bevande vegetali</b> che possono sostituire il <b>latte vaccino</b> si fa sempre più ampia. Ormai sono diventati così buoni e diversi che anche chi non soffre di<b> intolleranza al lattosio</b> li compra e li beve con piacere. E la dimostrazione ne è che queste bevande sono protagoniste di molte <b>ricette</b>, come budini alla mandorla, focaccine alla soia, ecc. Qui vi presento le mie ultime "conquiste" che ho molto apprezzato e tra di esse ce n'è una che è stato amore al primo assaggio. </div>
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<b>Latte alla soia</b></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0bzrNlSydHoN6DEHrjPDCAlV0h8mngFgLVoTeftej2T7xNPqfz-hz9I6HgQVCP_B3WiJW2Igiv7ib_ogLVYfhkFDEsbBFBGi1mn-rspmen713SzD53cKAzRf1W-n18AFBdkC4-hNJIwEw/s1600/20150529_184311_resized.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0bzrNlSydHoN6DEHrjPDCAlV0h8mngFgLVoTeftej2T7xNPqfz-hz9I6HgQVCP_B3WiJW2Igiv7ib_ogLVYfhkFDEsbBFBGi1mn-rspmen713SzD53cKAzRf1W-n18AFBdkC4-hNJIwEw/s640/20150529_184311_resized.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Latte di soia Granarolo</td></tr>
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Un classico delle <b>bevande vegetali</b>, il primo tra tutti. Ha avuto la fortuna di essere perfezionato moltissimo in questi ultimi anni e lo dico perché anni fa aveva un sapore assai sgradevole! Ora ne fanno di molto saporiti, e il mio preferito è uno degli ultimi arrivati sullo <b>scaffale dei supermercati.</b> Il <b>Soia Granarolo</b>, fatto con soia italiana al 100%, senza <b>OGM</b>. Contiene acqua, il 6,4% di soia, un poco di zucchero, fibre e aromi naturali. Ha un sapore eccezionale, dolce, aromatico, e ha una consistenza cremosa, a differenza di altre latti di soia che rimangono troppo liquidi. Un altro aspetto che gradisco molto è che <b>non contiene olio</b>, che altre marche aggiungono per renderli densi, ma che altera il sapore e lo rende un po' amarognolo. Insomma c'è solo una cosa che migliorerei: va bene la presenza di zucchero, ma vorrei che fosse di canna integrale. </div>
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<b>Latte all'avena </b></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRnJJratuv6xXqgR_vmgGHs_8z5X6Q57uWK6yhE1EkBc31ZQGok03c2GSuvGHT70Qk535AgT2bcJryBHE-HDtbRULcN82slX81LnWJaWsBCIHzIuOWwFMHTW3lAvpW-sgjSxcokRmhyphenhyphenUbT/s1600/20150529_184324_resized.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRnJJratuv6xXqgR_vmgGHs_8z5X6Q57uWK6yhE1EkBc31ZQGok03c2GSuvGHT70Qk535AgT2bcJryBHE-HDtbRULcN82slX81LnWJaWsBCIHzIuOWwFMHTW3lAvpW-sgjSxcokRmhyphenhyphenUbT/s640/20150529_184324_resized.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Latte di avena Bjorg</td></tr>
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L'<b>avena</b> è un cereale molto sano, che contiene <b>pochissimi grassi</b> ed è ricco di <b>vitamine</b>. Tra le mie scelte c'è il <b>Bio-Eco </b>della marca <b>Bjorg</b>, trovato sempre al supermercato, che a dispetto del nome straniero del prodotto, è in realtà fatto in Italia dalla<b> Bio Slym</b> con sede in provincia di <b>Mantova</b>. Ecco, qui troviamo l'olio di girasole tra gli ingredienti, ma c'è da dire che l'avena, una volta pressata, rimane molto liquida e ha bisogno di un addensante naturale. Tuttavia la percentuale di avena è abbastanza alta, 11%, e non ha <b>neanche un grammo di zucchero</b>, visto che l'avena è già dolce di suo. Al limite, si può aggiungere un cucchiaino di miele se si gradisce ancora più dolce. </div>
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<b>Latte di riso</b></div>
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<tr><td class="tr-caption" style="text-align: center;">Latte di riso Esselunga</td></tr>
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Il <b>latte di riso</b> è tra i miei meno preferiti. Ne ho provato diverse marche ma non ero mai soddisfatta. Finché per caso ne ho comprato uno di una marca del supermercato, <b>Esselunga</b>. E' davvero molto buono, ha un sapore molto gradevole e si conserva perfettamente per giorni e giorni, senza alterare il sapore. Questa bevanda contiene il <b>17% di riso</b>, olio di riso per addensare (ottima scelta per non alterare il delicato sapore di questo cereale), e <b>vitamine</b> aggiunte del gruppo D e B che si trovano invece nel latte vaccino, per cui è un'idea salutare integrare i nutrienti mancanti. </div>
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<b>Latte di nocciola</b></div>
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<tr><td class="tr-caption" style="text-align: center;">Latte di nocciola Alpro</td></tr>
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Ecco, è lui il mio nuovo amore!!! Immaginate di bere una <b>nocciola spremuta</b> e avrete questo latte! Ha un sapore autentico, genuino, e non ha bisogno che gli si aggiunga nulla. E' buono sia tiepido che fresco e visto il sapore deciso sono sicura che è perfetto per realizzare dolcetti, creme e budini molto particolari. La <b>Alpro </b>sta inventando delle cose buonissime, anche il loro latte alla mandorla non è affatto male (se vuoi vedere la recensione del latte alla mandorla,<a href="http://katynabio.blogspot.com/2014/11/recensione-latte-di-mandorla-alpro.html" target="_blank"> clicca qui)</a>. Questo prodotto contiene acqua, zucchero,<b> 2,5% di nocciole</b>, vitamine del gruppo D e B. <b>Non ha coloranti, conservanti e aromi artificiali.</b> I love it!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGqdv-a03vSkY2Yw0302X45rKNVY1RGSEY5UW_dGLZ2MzYr4st2uJ3QdoFLO8octwumPrKB7ckmSt6URH3akrreLs1kpkC5anR-ZXzlG5fw-CUulCIbR35jalaDa2CLeq8N3WS_n29aZ_L/s1600/bevande+vegetali.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGqdv-a03vSkY2Yw0302X45rKNVY1RGSEY5UW_dGLZ2MzYr4st2uJ3QdoFLO8octwumPrKB7ckmSt6URH3akrreLs1kpkC5anR-ZXzlG5fw-CUulCIbR35jalaDa2CLeq8N3WS_n29aZ_L/s640/bevande+vegetali.jpg" title="Photo Credit: <a href="https://www.flickr.com/photos/8314403@N03/5649645621/">Sabrina Campagna</a> via <a href="http://compfight.com">Compfight</a> <a href="https://creativecommons.org/licenses/by-nc-nd/2.0/">cc</a>" width="592" /></a></div>
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Vi ho presentato una serie di<b> bevande vegetali</b> che sono indicate per chi soffre di <b>intolleranza al lattosio</b>, o chi è in cerca di<b> sapori nuovi</b> da provare, e sono proprio le <b>ultimissime novità</b> sbarcate da poco nei negozi. Hanno tutti dei <b>prezzi abbordabili</b>, e sono spesso in sconto perché comunque devono competere con il più comune latte vaccino (anche quello senza lattosio). Sia chiaro, anche io bevo il latte tipo Zymil o Accadì; però ho notato che se li bevo spesso mi viene comunque il mal di pancia e mi gonfio. Ciò significa che è <b>meglio alternare vari tipi di latte</b>, in modo da indebolire l'intolleranza e sentirsi leggeri. E poi è anche una questione di gusto, cambiare è più divertente, no? </div>
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<b><span style="font-size: large;">E voi che tipi di latte bevete? quali di questi potrebbe piacervi di più o siete curiosi di provare? sapevate che possono essere usati come ingredienti per fare dei budini o delle creme speciali e diverse dal solito?</span></b></div>
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<span style="font-size: x-small;"><i>(Photocredits: Sabrina Campagna from Flickr.com)</i></span></div>
katynabiohttp://www.blogger.com/profile/15177847477768637320noreply@blogger.com0tag:blogger.com,1999:blog-2996489424080202181.post-52015540999331929792015-05-28T21:26:00.000+02:002015-05-28T21:26:00.056+02:00Evviva, gli Whoopie Pies! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipLeDTCQifrhX6qWPNtBcCLZvbVejaaJW_Lbf6IVsnH9pLXqtEm39afWWTXr-3PBSI7kHLz0kq2gr_9-51ASswkCRo9hWOBQDkwDAjzvLq0jeJk2uiPJJAVgqAdXOkTAKkRX1iSh2EJmM/s1600/IMG_20150526_001551.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipLeDTCQifrhX6qWPNtBcCLZvbVejaaJW_Lbf6IVsnH9pLXqtEm39afWWTXr-3PBSI7kHLz0kq2gr_9-51ASswkCRo9hWOBQDkwDAjzvLq0jeJk2uiPJJAVgqAdXOkTAKkRX1iSh2EJmM/s640/IMG_20150526_001551.jpg" title="Whoopie pies" width="640" /></a></div>
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Dovevo partecipare a una piccola <b>festa tra amici</b> in cui ognuno doveva portare qualcosa, così mi è venuta l'idea di stupirli con un dolcino straniero che ancora in pochi conoscono. Gli <b>Whoopie Pies</b>, cioè dei tortini morbidi al<b> cacao</b> farciti con la <b>crema al formaggio</b>. Appena li hanno visti hanno sgranato gli occhi e la prova assaggio è stata superata brillantemente! Tutti mi hanno chiesto da dove arrivano questi dolcini e la risposta è presto detta: sono di origine <b>americana</b>, di preciso appartengono alla <b>tradizione Amish</b>, ovvero un popolo di circa 200.000 persone che vive in alcune zone degli States, famosi perché rifiutano la tecnologia e il progresso. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgalh7dpdbqxGxkTlOaUSEfFOo98jtflNrNa9jRzT3lTLtTI4bagLu-BYiiT2w-an2XXpQNVJetEVjW7E07FevuI1zGCqVmRt_cPTSyAH-CmTo1kZWyGY1M5ZQeXHVpxp_T6BuFlZzaYhg/s1600/amish2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgalh7dpdbqxGxkTlOaUSEfFOo98jtflNrNa9jRzT3lTLtTI4bagLu-BYiiT2w-an2XXpQNVJetEVjW7E07FevuI1zGCqVmRt_cPTSyAH-CmTo1kZWyGY1M5ZQeXHVpxp_T6BuFlZzaYhg/s640/amish2.jpg" title="Amish" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dalla tradizione Amish, nascono i buonissimi Whoopie Pies!</td></tr>
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Sono divisi in comunità, e campano<b> senza elettricità, acqua corrente</b> e con una cultura fortemente religiosa. I primi Amish sono nati in Svizzera, a metà del XVI secolo. Poi, in seguito alle persecuzioni religiose, sono immigrati in massa nel Nuovo Mondo e qui hanno fondato le loro colonie lasciando intatta tutta la tradizione delle origini. I giovani in genere si sposano altri giovani Amish, ma in verità non sono obbligati a restare. Dopo i 21 anni sono liberi di lasciare la comunità e avventurarsi per il mondo, anche se immagino che cambiare in modo così radicale sarà davvero difficile per loro. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRKgjDro4WAPcvY3hwQ1ZjwYHb6fjKnvEAiw39UjkqabKRmJuj-SyGovGPFX2k9atRKx78CVajRUrdxctsR9Z04-GBGUiWsN1IdIUuOlsiiU_fFwpT4AU_fWdvRtLwP-KFUdWQDWJrSx0/s1600/Amish.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRKgjDro4WAPcvY3hwQ1ZjwYHb6fjKnvEAiw39UjkqabKRmJuj-SyGovGPFX2k9atRKx78CVajRUrdxctsR9Z04-GBGUiWsN1IdIUuOlsiiU_fFwpT4AU_fWdvRtLwP-KFUdWQDWJrSx0/s640/Amish.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gli Amish vivono nelle zone rurali degli Stati Uniti; sono divisi in comunità secondo forti regole religiose. A oggi se ne contano circa 200.000 e vivono senza elettricità, auto, tv e computer. Ma i giovani, a 21, possono scegliere di abbandonare la comunità e farsi la propria vita nel mondo moderno. </td></tr>
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Ma torniamo ai nostri <b>Whoopie Pies</b>; la parola Whoopie corrisponde pressapoco al nostro Evviva! perché l'usanza vuole che le mogli Amish mettano nei cestini del pranzo dei loro mariti, che vanno a lavorare i campi, uno di questi tortini e quando lo trovano esclamano contenti "Whoopie!!!". </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoZk9rMe0vFSpvPkeUNYqRyrcXAjcpNKHPYmEnV8D5j3c3T2tkE1xvw7M5u0kNDxlbbznSlTsiHJCUBGFBxZQtfHZc9NSzuS6Tgfsn6k_z1BERpNa0d7h_2F8d_dCSDC8NDu0Y9WhQOAQ/s1600/20150525_193514_resized.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoZk9rMe0vFSpvPkeUNYqRyrcXAjcpNKHPYmEnV8D5j3c3T2tkE1xvw7M5u0kNDxlbbznSlTsiHJCUBGFBxZQtfHZc9NSzuS6Tgfsn6k_z1BERpNa0d7h_2F8d_dCSDC8NDu0Y9WhQOAQ/s640/20150525_193514_resized.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Un ingrediente fondamentale per gli Whoopie Pies è il cacao; per questa ricetta ho usato il cacao S.Martino, ha un aroma deciso, una consistenza fine ed è senza glutine.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj62GQ4uTb723iuNglY1d3r6f5QPq8GUHH47RYJfNz4c1iX4b3Nlx5RfTXYRh5GJ8ttVs9wD2qS6sy2XX6Ryzhm8TYGwtI1rlEVlmpix1h_9xC-lfnlOPBAqjAfprlKpCr7g_Q2HFPCLl0/s1600/20150525_193532_resized.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj62GQ4uTb723iuNglY1d3r6f5QPq8GUHH47RYJfNz4c1iX4b3Nlx5RfTXYRh5GJ8ttVs9wD2qS6sy2XX6Ryzhm8TYGwtI1rlEVlmpix1h_9xC-lfnlOPBAqjAfprlKpCr7g_Q2HFPCLl0/s640/20150525_193532_resized.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Un pizzico di levito naturale per una ricetta così tradizionale; questo della S.Martino è base di cremor tartaro, come usavano le nostre nonne!</td></tr>
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Come crema di farcitura ho messo la <b>frosting</b>, cioè la tipica crema americana a base di <b>formaggio cremoso</b> dolcificato con<b> zucchero e vaniglia</b>, ma se volete potete fare invece una crema al burro, anch'essa molto apprezzata dalla pasticceria americana. E ora Whoopie!!!</div>
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<b><i>Ingredienti per circa 15 tortini:</i></b></div>
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<i>Farina 00 250 grammi</i></div>
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<i>60 grammi di cacao amaro in polvere</i></div>
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<i>250 ml di latte (se preferite c'è la variante col latticello: spruzzate mezzo limone nel latte e lasciate riposare per un quarto d'ora coperto). </i></div>
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<i>170 grammi di zucchero</i></div>
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<i>120 grammi di burro ammorbidito</i></div>
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<i>un uovo</i></div>
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<i>mezzo cucchiaino di bicarbonato</i></div>
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<i>un cucchiaino di lievito per dolci </i></div>
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<i>vaniglia</i></div>
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<b>Per la crema frosting:</b></div>
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400 grammi di formaggio cremoso tipo Philadelphia</div>
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8 cucchiai di zucchero a velo</div>
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vaniglia in polvere</div>
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<b>Preparazione:</b></div>
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Iniziate a lavorare il burro con lo zucchero, fino a crema. Aggiungete l'uovo. Poco alla volta incorporate la farina, il cacao, la vaniglia e infine il lievito e il bicarbonato. Ora mettete il latte e lavorate col mixer. Deve diventare un impasto cremoso ma denso, che si attacca al cucchiaio. </div>
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Fate tante palline di impasto sopra una teglia foderata di carta forno (aiutatevi con due cucchiai!); modellatele con le dita umide per farle a mo? di tortino. </div>
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Fate cuocere in forno pre-riscaldato a 190° per 10 minuti. Sfornate e lasciate raffreddare. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM2gNl9tlwI0sXTNlz27Uk0yKIFlLzHmLEI1_Fbk93fx2lQUDJ-mjQ6aT5qnTysTImKlf4meW2jy5_ey1qnOBxzlOfda3GOkuelhw-Ex9_IfhNEObr0MmVfT0IEKPne_X5DXrrbdSmpco/s1600/20150525_194010_resized.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM2gNl9tlwI0sXTNlz27Uk0yKIFlLzHmLEI1_Fbk93fx2lQUDJ-mjQ6aT5qnTysTImKlf4meW2jy5_ey1qnOBxzlOfda3GOkuelhw-Ex9_IfhNEObr0MmVfT0IEKPne_X5DXrrbdSmpco/s640/20150525_194010_resized.jpg" width="640" /></a></div>
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Nel frattempo preparate la crema: in una ciotola montate col mixer il formaggio, la vaniglia e lo zucchero a velo. Deve diventare ben densa. </div>
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Ora farcite gli Whoopie come fossero panini, conservateli in frigo per un paio d'ore per far rassodare la crema. Saranno gustosissimi!!!</div>
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<a href="https://drive.google.com/file/d/0B3xfjpqwBL-6TXpxVEF0MHJ5RTA/view?usp=sharing" target="_blank"> Scarica qui la tua ricetta in PDF!</a></div>
katynabiohttp://www.blogger.com/profile/15177847477768637320noreply@blogger.com0tag:blogger.com,1999:blog-2996489424080202181.post-53247296483679492542015-05-27T00:10:00.000+02:002015-05-27T00:30:34.222+02:00La magia della piastra refrattaria, e la pizza è come quella del ristorante! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2qE_tEhDxvBHr3s7Fjux36btiP_cweDuOxwgKFT4QR5tU1kEO2ytzWLF4tzyKY0GAqmW2Ayj9gGq-47kvOy6rkjQaejsB_VgKVZAFRTnEYSriWQhH93DlIs3YxxYgvx5Ql792ZGXGZ1M/s1600/cover.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2qE_tEhDxvBHr3s7Fjux36btiP_cweDuOxwgKFT4QR5tU1kEO2ytzWLF4tzyKY0GAqmW2Ayj9gGq-47kvOy6rkjQaejsB_VgKVZAFRTnEYSriWQhH93DlIs3YxxYgvx5Ql792ZGXGZ1M/s640/cover.jpg" title="pietra refrattaria cottura della pizza" width="640" /></a></div>
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Un mio caro amico, Andrea, mi ha fatto un <b>regalo </b>bellissimo! Lui, che è un sardo specializzato in <b>artigianato sardo</b> e lavorazione di <b>materie prime di alta qualità</b>, mi ha dato in dono una <b>pietra refrattaria</b>, ovvero una lastra di pietra rettangolare che sta perfettamente dentro il <b>forno elettrico</b> di tutte le cucine e cambia completamente la <b>cottura in forno</b>. Infatti i tipici <b>prodotti da forno</b>, come <b>pane, pizze e piadine</b>, se messi a contatto di questa pietra rovente, subiscono una <b>cottura eccezionale </b>ed è come averle comprate dal panettiere o aver preso la pizza al ristorante. Insomma, very professional!!! </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA272E4o58h3DO2TxAw7NQVIEgW6FgrcAyIgI3XkImEaExb9Qlpcdw4bCQv3nbPc79svm_xd38K4tB0TneyZsiWy9kdhPyxvw2Qgvuhk3WA92XB7W1G6dVjXo4E6DMkRmznOETDZ5hDJ8/s1600/pietra_refrattaria.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA272E4o58h3DO2TxAw7NQVIEgW6FgrcAyIgI3XkImEaExb9Qlpcdw4bCQv3nbPc79svm_xd38K4tB0TneyZsiWy9kdhPyxvw2Qgvuhk3WA92XB7W1G6dVjXo4E6DMkRmznOETDZ5hDJ8/s640/pietra_refrattaria.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">La piastra refrattaria è una lastra di pietra da mettere nel forno elettrico che cambia completamente la cottura di pizze, pane, focacce e piadine. Infatti escono dal forno fragranti, leggere, croccanti sotto, in poco tempo e in maniera uniforme. Costa pochissimo e si pulisce facilmente. Per saperne di più clicca su: <a href="http://www.alart.it/2068-piastre-per-pizza">http://www.alart.it/2068-piastre-per-pizza</a></td></tr>
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Come impasto per la mia <b>pizza </b>(vi segnalo una dose per due persone) ho usato 300 grammi di <b>farina biologica</b>, divise così: 200 grammi di farina di <b>farro</b>, 100 grammi di farina di frumento <b>integrale</b>, un lievito madre attivo della <b>Ruggeri </b>con cui mi trovo benissimo perché lievita perfettamente e non gonfia la pancia, due cucchiai di olio evo, un cucchiaino di sale fino iodato, 180 ml di acqua tiepida. Un impasto che ho fatto lievitare per 3 ore buone sfruttando ancora una volta la <b>pietra </b>usando il forno come <b>camera di lievitazione</b>. Mi è bastato accenderlo prima tenendo la temperatura di 35°, in questo modo la piastra si è appena intiepidita ma, grazie al suo potere di <b>trattenere il calore a lungo,</b> mi ha fatto lievitare l'impasto che è una bellezza! Ma ovviamente il momento clou è stato la cottura della <b>pizza</b>. </div>
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<tr><td class="tr-caption" style="text-align: center;">Il mio lievito per pizze e pane: lievito madre attivo Ruggeri, fatto con lievito madre di germe di grano. Gonfia perfettamente ogni impasto, e non irrita la pancia in fase di digestione.</td></tr>
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Dopo averla condita con la salsa di pomodoro e origano e qualche pizzico di sale, l'ho messa in forno pre-riscaldato per 3 minuti. Come mi ha consigliato l'espertissimo Andrea, ho acceso il forno in <b>modalità ventilata</b> al massimo della temperatura (<b>250°</b>), e quando era pronto ho messo l'impasto con l'aiuto di una <b>palettone</b>. In 3 minuti appena l'impasto si è gonfiato, ha preso un colore dorato e il fondo era già mezzo croccante, incredibile! Poi ho tolto le pizze dal forno e le ho condite con mozzarella, capperi e acciughe. E via con la seconda infornata, durata 5 minuti. Il risultato è stato a dir poco sorprendente! sembravano le pizze del ristorante! <b>fragranti, leggere, gonfie</b> e con la pasta leggerissima, cotta bene da tutte le parti. Portate in tavole, profumatissime, avevo l'acquolina in bocca e infatti...prima ho dato un bel morso e poi...ho fatto la foto! scusatemi, ma è stato impossibile resistere! </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkWUyCknEnmhdsQ-c_ld-KpJajxgOYgPXyn94xnvPN2W1HZ53FZiZCV-GuZ_Ovk38W3dvrVP6mt4q6WTntmsAcPea0ITWjFNeZHkjtm8-QxCDjt0fu_PGuZY9VxRSFbjf2wMfCa1RAuOA/s1600/20150524_212216_resized.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkWUyCknEnmhdsQ-c_ld-KpJajxgOYgPXyn94xnvPN2W1HZ53FZiZCV-GuZ_Ovk38W3dvrVP6mt4q6WTntmsAcPea0ITWjFNeZHkjtm8-QxCDjt0fu_PGuZY9VxRSFbjf2wMfCa1RAuOA/s640/20150524_212216_resized.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ecco la mia pizza buonissima, profumata e fragrante. Cotta in pochi minuti e in maniera uniforme, come al ristorante! </td></tr>
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Dopo questo esperimento, perfettamente riuscito, non vedo l'ora di provare la <b>piastra refrattaria</b> con focacce e piadine. Mi sembra di giocare col dolce forno che avevo da bambina!!! Per chi avesse qualche altra curiosità su questa pietra vi posso dire che è<b> facilissima da pulire</b>, basta un panno umido che toglie polvere e macchie, e solo dopo parecchi utilizzi si deve fare un'immersione in acqua calda e dare una grattatina con una spazzolina di nylon. Altrimenti basta la sola spugnetta umida in quanto le tipiche macchie scure della cottura che si depositano sopra non nuocciono alla pietra. Infine per quanto riguarda il<b> costo</b>, esso dipende dalla dimensioni, ma non va <b>mai oltre i 20/22 euro</b>, un prezzo assai modesto in cambio di <b>prestazioni culinarie altissime</b>. </div>
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Se siete curiosi di vederle o di comprarle potete dare un'occhiata al sito del mitico Andrea, che vende in tutta Italia e vi darà<b> tutti i consigli</b> su come usare questo magnifico alleato in cucina. Clicca su: <a href="http://www.alart.it/2068-piastre-per-pizza" target="_blank">http://www.alart.it/2068-piastre-per-pizza</a> o scrivi a info@alart.it </div>
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katynabiohttp://www.blogger.com/profile/15177847477768637320noreply@blogger.com0tag:blogger.com,1999:blog-2996489424080202181.post-55516643015059552002015-05-25T23:30:00.001+02:002015-05-26T11:05:09.863+02:00Torta margherita allo yogurt S.Martino, pratica e gustosa<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpCvH5tqqQurbq2537-wWaQLk2CQlR8Ry8nqR_bH1po8tmeoed8u5cBPUtxXBr2YO4krm2hAPxH31Mu_ZNKJrHxAglEow6YDi3rfjRHxgdkmGns_IULVUgqutH4L079fT8ST8T0qL20iI/s1600/20150525_180042_resized.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpCvH5tqqQurbq2537-wWaQLk2CQlR8Ry8nqR_bH1po8tmeoed8u5cBPUtxXBr2YO4krm2hAPxH31Mu_ZNKJrHxAglEow6YDi3rfjRHxgdkmGns_IULVUgqutH4L079fT8ST8T0qL20iI/s640/20150525_180042_resized.jpg" title="torta margherita san martino" width="480" /></a></div>
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Oggi è stato un lunedì di fuoco tra impegni di ogni tipo e sono appena tornata a casa. Ho avuto giusto il tempo di tornare per pranzo e di ingegnarmi per preparare una <b>torta </b>che andasse bene per le prossime <b>colazioni</b>. Così ho optato per una scelta fast, anzi no, fastissima! Ho usato uno dei preparati in scatola ma che contengono ingredienti scelti e di buona qualità. Sapevo che prima o poi ne avrei avuto bisogno, anche perché quando aspetti visite o devi fare un piccolo regalo alimentare è splendido non trovarsi a mani vuote. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu2xCi6tn1rpc2aa6S7FLbf5buweOsl43I7v1QfzuPDm-m0eYLo21wT2JHHH04JFvw1tXIvkQ13JkxCAhQEu8UbkOEPvHGi77DgNcSZaMa-PggtvYzPrx7oEcYilep7BIMkOKOJbw9-xQ/s1600/20150525_180430_resized.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu2xCi6tn1rpc2aa6S7FLbf5buweOsl43I7v1QfzuPDm-m0eYLo21wT2JHHH04JFvw1tXIvkQ13JkxCAhQEu8UbkOEPvHGi77DgNcSZaMa-PggtvYzPrx7oEcYilep7BIMkOKOJbw9-xQ/s640/20150525_180430_resized.jpg" width="640" /></a></div>
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Così ho scelto il preparato <b>margherita con yogurt</b> della <b>S.Martino</b>, che non contiene zucchero, bensì il <b>maltitolo </b>che è un dolcificante naturale derivato dall'amido di mais che ha il 40% in meno di calorie rispetto allo zucchero. Inoltre c'è la presenza dello <b>yogurt </b>che dà alla torta un buon sapore lievemente acidulo che rende la margherita meno leziosa e dolce del solito. Infine nella lista degli ingredienti troviamo il lievito, la farina, la fecola di patate e l'amido di mais. Niente che possa essere considerato negativo per la salute. </div>
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<tr><td class="tr-caption" style="text-align: center;">Per saperne di più e per scaricare tanti buoni sconto visitate il sito: <a href="http://www.ilovesanmartino.it/" target="_blank">www,ilovesanmartino.it </a></td></tr>
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Il bello è che si devono aggiungere come <b>ingredienti freschi</b> due cose buone e digeribili, che tutti abbiamo sempre in dispensa: le<b> uova e l'olio di oliva</b>, che preferisco di gran lunga al burro, sia per la presenza del lattosio e dei grassi saturi che il burro contiene, sia perché l'olio di oliva è ricco di <b>antiossidanti</b>. </div>
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Quindi la mia scelta verso questa torta fast è proprio OK! Ci ho messo cinque minuti a prepararla e ci sono voluti 30 minuti di cottura in forno, tempo in cui mi sono dedicata al pranzo con relax. Unico neo: avrei gradito anche l'aroma del limone, che secondo me ci stava benissimo. Quindi se ogni tanto non avrò il tempo di farmi un dolce con tutti gli ingredienti, invece che comprarmi le merendine pre-confezionate che spesso contengono grassi animali, conservanti e coloranti di vario tipo, mi farò un dolce "in scatola" ma con ingredienti ben scelti; sarà sempre meglio,e più conveniente, delle solite merendine! Inoltre vuoi mettere tante grandi<b> belle fette di torta </b>contro le modeste, piccole brioche che vendono nei supermercati? anche la quantità ci guadagna, eh!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKoc0qJPR5h9fWZuArF0jD8oFXh21JtsRPAY-MYKQfSVsRA5uq1hf0ihYBcPbgj49QKIHvG77ws7CM_W07l1S_MQUaRI8y__V_56539yCJQJ5ckFi3uX7NkG4lBWILHvzGV-OouaQT1Zc/s1600/20150525_175900_resized.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKoc0qJPR5h9fWZuArF0jD8oFXh21JtsRPAY-MYKQfSVsRA5uq1hf0ihYBcPbgj49QKIHvG77ws7CM_W07l1S_MQUaRI8y__V_56539yCJQJ5ckFi3uX7NkG4lBWILHvzGV-OouaQT1Zc/s640/20150525_175900_resized.jpg" width="640" /></a></div>
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<b>Torta margherita con lo yogurt S.Martino</b></div>
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Mettete il contenuto della confezione in una terrina. </div>
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Versate tre uova fresche e 120 ml di olio di oliva. Se lo avete, vi suggerisco di aggiungere anche una scorzetta di limone grattugiata. La scatola non lo dice ma secondo me ci starebbe a pennello. </div>
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Lavorate con lo sbattitore per 5 minuti al massimo. Versate in una teglia unta leggermente di olio di oliva. </div>
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Cuocete in forno pre-riscaldato a 160° per 30 minuti, nella parte più bassa del forno. Sfornate e lasciate raffreddare. </div>
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Decorate con zucchero a velo. E buona colazione!</div>
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katynabiohttp://www.blogger.com/profile/15177847477768637320noreply@blogger.com2tag:blogger.com,1999:blog-2996489424080202181.post-13819120859670462662015-05-24T19:51:00.000+02:002015-05-24T19:51:24.742+02:00I cosmetici bio, una rivoluzione per tutti!<br />
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<tr><td class="tr-caption" style="text-align: center;">Ecco, i miei prodotti biologici preferiti! Bagno schiuma, maschera viso, tonico viso, scrub corpo...senza siliconi, parabeni, e altri nemici della salute e della bellezza autentica!</td></tr>
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Dopo aver ricevuto parecchie richieste da parte di amiche e lettrici carissime, mi sono finalmente decida a parlare di <b>biologico </b>anche dal punti di vista <b>cosmetico</b>. Allora io ho cominciato a informarmi e a usare prodotti bio tanti tanti anni fa, in quanto ho una pelle molto delicata, che soffre di alcune <b>allergie</b>, per esempio quando metto sulla pelle cosmetici che contengono<b> paraffina liquida</b> comincio a sentire un bruciore pazzesco e mi vengo tanti brufoletti rossi. Insomma altro che diventare fighissima come una top model come dice la pubblicità! Dopo aver speso inutilmente soldi per pagare le varie dermatologhe ed estetiste e aver fatto letteralmente arricchire profumerie e farmacie (ebbene sì anche in farmacia non tutto è ipoallergenico ahimè!) ci ho dato un taglio e ho cominciato a studiarmi la lista degli<b> ingredienti</b> di tutti i cosmetici che volevo portarmi a casa. </div>
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<tr><td class="tr-caption" style="text-align: center;">Maschera viso alla cellulosa Alva</td></tr>
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La serie di ingredienti contenuti in un cosmetico si chiama <b>INCI</b>, (un acronimo americano che significa International Nomenclature of Cosmetic Ingredients), e in essa troviamo tutti gli amici o nemici della nostra <b>pelle</b>. Chi soffre di<b> allergie o intolleranze</b> dovrebbe praticamente impararselo a memoria, chi invece vuole solo stare molto attento a NON farsele venire le allergie o far sbucare una caterva di brufoli sulla faccia deve comunque darci attenzione. Infatti la famosa <b>paraffina </b>di cui vi parlavo è un prodotto di scarto della lavorazione del <b>petrolio </b>e ha l'enorme potere di occludere i pori e formare dei grossi punti neri sulla pelle che poi solo con una pulizia del viso ben accurata è possibile togliere; altrimenti sbucheranno brufoli, pruriti e arrossamenti. Idem per i <b>parabeni</b>, ovvero i <b>conservanti</b> che stanno dentro tantissimi prodotti; è provato scientificamente che a lungo andare i <b>parabeni</b> provocano il <b>tumore alla mammella</b> specie quando si abusa di deodoranti e creme che lo contengono. </div>
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<tr><td class="tr-caption" style="text-align: center;">Bagnoschiuma all'olio di jojoba Omia</td></tr>
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Adesso, io non voglio spargere terrorismo e paura su questo argomento e non intendo demonizzare ogni tipo di <b>cosmetico</b>. Tuttavia, se di questi tempi siamo sempre più attenti a ciò che mangiamo, credo che valga la pena stare attenti anche a ciò che ci spalmiamo sulla faccia, specie se la nostra <b>pelle è delicata e sensibile</b> o se addirittura parliamo della pelle di un <b>bambino</b>, che è fragile e indifesa. Non pensate? il fatto è che la <b>cosmesi industriale</b> non proviene dalla <b>natura</b>, bensì si fabbrica con materiali spesso di<b> scarto e di bassa qualità</b>, ed è per questo che poi costano poco. Io non mi faccio fregare da quei prezzi così bassi e credo piuttosto che nessuno ti regali niente! </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5euSiQQzPTnNApaGpV8As7v1rKMR7YbxWdOzqaAYsTGFSQXRPEP-r3nz_lmcG_0nbN6H-jj3wUjVIU6URy2sF_YC-c8r-jPC3WPLIvEpYdqVyDvyAbJEoUmQQ7uuMvx0HU9iOIEdzcoA/s1600/20150524_190140_resized.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5euSiQQzPTnNApaGpV8As7v1rKMR7YbxWdOzqaAYsTGFSQXRPEP-r3nz_lmcG_0nbN6H-jj3wUjVIU6URy2sF_YC-c8r-jPC3WPLIvEpYdqVyDvyAbJEoUmQQ7uuMvx0HU9iOIEdzcoA/s640/20150524_190140_resized.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tonico viso fortificante Dr.Hauschka</td></tr>
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Altro tipo di ingrediente che andrebbe evitato sono i<b> siliconi per lo shampoo</b>; praticamente fanno da tappo e gli impediscono di traspirare e solo in apparenza li faranno apparire morbidi e setosi. Provate però a smettere di usarli per un mese o due...e indovinate cosa succederà? nell'arco di poche settimane il capello avrà espulso l'ultima traccia di <b>silicone </b>rimasto depositato sopra e ritornerà naturale...e lo vedrete sciupato, opaco e tutto secco! quindi è inutile ingannare noi stessi e gli altri con gli <b>shampoo ai siliconi</b>, è molto meglio prendercene cura con <b>lavaggi delicati </b>e dei prodotti trattanti di buona qualità. Così saranno sani e belli senza trucco né inganno! </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRiXWVTUUBHr36FH58AtMELJeQeyQvS-j708D-tnozO2cOjuBOXW9eAZ8a5hIaJvC2p5u0S_DSn7MDxbzhwM9StI4SGVvcFgJ8igjnDHjWk5dHiOedq-PaG7wSdfX1xTn8fdRmVl5cXFg/s1600/20150524_190145_resized.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRiXWVTUUBHr36FH58AtMELJeQeyQvS-j708D-tnozO2cOjuBOXW9eAZ8a5hIaJvC2p5u0S_DSn7MDxbzhwM9StI4SGVvcFgJ8igjnDHjWk5dHiOedq-PaG7wSdfX1xTn8fdRmVl5cXFg/s640/20150524_190145_resized.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Siero viso all'acido ialuronico Maison Bio</td></tr>
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Nei prossimi post vi parlerò dei nemici contenuti nell'<b>INCI</b> dei <b>cosmetici </b>in maniera più approfondita e soprattutto vi parlerò della mia esperienza personale, perché in parecchi casi mi sono trovata benissimo con il bio, ma in altri casi è stato tutto piuttosto deludente e mi sono arresa a prodotti meno bio ma più efficaci. Non sono una <b>fanatica idealista</b> e non voglio certo andare in giro con i capelli sporchi o le ascelle che odorano di erba di campo! Ci vuole un po' di saggezza e saper scendere ai giusti compromessi. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYot2Z9OYh68FNO-tTGJB8xPWqbKWYSF0S0xfKMbY-ON4LcGGE8qAczA2Q7yT494Oa7-JTINBs3GTTNoJI0891Ejz8YCW2f1RgSFww22uhCKYfqrSqVm94IcOJ00a2t7jHZOxMUt_w4sQ/s1600/20150524_190151_resized.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYot2Z9OYh68FNO-tTGJB8xPWqbKWYSF0S0xfKMbY-ON4LcGGE8qAczA2Q7yT494Oa7-JTINBs3GTTNoJI0891Ejz8YCW2f1RgSFww22uhCKYfqrSqVm94IcOJ00a2t7jHZOxMUt_w4sQ/s640/20150524_190151_resized.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Struccante occhi alla rosa alpina Bionova</td></tr>
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Intanto guardatevi la carrellata di foto dei<b> miei prodotti bio preferiti.</b> Funzionano benissimo, durano a lungo, alcuni sono economici altri costano un po' di più. C'è tutto un mondo di questa<b> cosmetica</b> e in giro si trovano delle cose che ti cambiano davvero la <b>salute </b>e la <b>bellezza </b>della pelle e dei capelli. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmXl6tEMl-lW6mDuqIkrJQxSz2uormDnmaApp70BAP1ZXsPStTIhJCR1VmI6N1N-2SyYaDl5U1bQsKFvTdJ6AEJ8mK60xs7VzKMsdHvLgfAy1qDEfLn785U6qJUD2DuY_0h8VQDc4eIEk/s1600/20150524_194116_resized.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmXl6tEMl-lW6mDuqIkrJQxSz2uormDnmaApp70BAP1ZXsPStTIhJCR1VmI6N1N-2SyYaDl5U1bQsKFvTdJ6AEJ8mK60xs7VzKMsdHvLgfAy1qDEfLn785U6qJUD2DuY_0h8VQDc4eIEk/s640/20150524_194116_resized.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Scrub copro ai sali minerali del Mar Morto Alma K</td></tr>
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katynabiohttp://www.blogger.com/profile/15177847477768637320noreply@blogger.com0tag:blogger.com,1999:blog-2996489424080202181.post-46764817228521449812015-05-21T19:38:00.001+02:002015-05-21T19:38:41.864+02:00La briosciona al farro, slurp!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtZv_GqF4MYd8lwU44jAaZOY8zrLSThQ9ltOalghGhGn2dwbSHsEsUOzoprJje9pvVTUe20UGHh9akwifkvx2vT__81snRWVoUOMVfWhQ70zVt6TOXOgbGYRcyp2hBo_-SPHWGC3ANxd4/s1600/cover.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtZv_GqF4MYd8lwU44jAaZOY8zrLSThQ9ltOalghGhGn2dwbSHsEsUOzoprJje9pvVTUe20UGHh9akwifkvx2vT__81snRWVoUOMVfWhQ70zVt6TOXOgbGYRcyp2hBo_-SPHWGC3ANxd4/s640/cover.jpg" width="640" /></a></div>
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Ho scoperto una<b> torta</b> che è anche una <b>brioche </b>oppure una brioche che è anche una torta...non lo so però sono sicura che è un<b> dolce</b> tra i più buoni del mondo! Oggi vi propongo una <b>ricetta </b>che è perfetta per tutte le ore, sia come colazione sprint che come merenda sfiziosa, il problema è..che finisce subito! A casa è finita in appena un giorno e sono sicura che la rifarò molto presto. Gli aspetti positivi della <b>briosciona al farro</b> è che è bella e davvero molto sana. Contiene infatti tantissima <b>uvetta e frutta secca</b> - che hanno <b>sali minerali e vitamine</b> di altissima assimilazione -, ha il <b>farro </b>che è una farina eccezionale, che contiene tanta<b> vitamina B </b>e un aminoacido essenziale, molto difficile da trovare negli altri cereali, la <b>metionina</b>. Inoltre c'è pochissimo zucchero, appena 50 grammi per tutta la torta, ci pensate? Eppure rimane dolce al punto giusto e resta morbissima e soffice anche il giorno dopo. Insomma, se la Sacher è la mia numero uno, ecco...credo di aver trovato la mia numero due: la <b>Briosciona al farro</b>! Soffice dentro, croccante fuori!</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqaQxMkUA7jld272u-YCgi0Os3_j5nxT1PhwK16iJzK9pop0ZCbt8alKCUZ0MWN4uFem2VHAfION64x8XJLjHW9XabYJOAeNDom1w9eP1CvNVhsaIdsQ2Pq2FmDKFbS3zUV1Y-J8feU54/s1600/20150520_164919_resized_1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqaQxMkUA7jld272u-YCgi0Os3_j5nxT1PhwK16iJzK9pop0ZCbt8alKCUZ0MWN4uFem2VHAfION64x8XJLjHW9XabYJOAeNDom1w9eP1CvNVhsaIdsQ2Pq2FmDKFbS3zUV1Y-J8feU54/s640/20150520_164919_resized_1.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Farina di farro biologica Viviverde Coop: ottima per fare dolci e cibi salati, ricca di vitamine e proteine.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXh4jd15q_dePYWRFc5cnJAmTkD9BXe1GotiFV7rBeN49v50xCg_Ucskf4rb34yX4bYnYu9W_td-yYEnRDGgk2dy3F9Y9adxN2aqP17hNUfTht9M_BHpuZaGfOXVEjEF5K-Ax9M46sJnI/s1600/20150520_171311_resized_1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXh4jd15q_dePYWRFc5cnJAmTkD9BXe1GotiFV7rBeN49v50xCg_Ucskf4rb34yX4bYnYu9W_td-yYEnRDGgk2dy3F9Y9adxN2aqP17hNUfTht9M_BHpuZaGfOXVEjEF5K-Ax9M46sJnI/s640/20150520_171311_resized_1.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">La frutta secca e l'uvetta tutte insieme della Ventura: è buona, croccante e profumata.</td></tr>
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<i><b>Ingredienti: </b></i></div>
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<i>250 grammi di farina di farro</i></div>
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<i>120 ml di latte (io ho usato lo Zymil per evitare il lattosio)</i></div>
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<i>50 grammi di uvetta</i></div>
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<i>80 grammi di frutta secca</i></div>
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<i>80 grammi di burro</i></div>
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<i>un cucchiaino di cannella in polvere</i></div>
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<i>10 grammi di lievito di birra o lievito naturale per dolci nella dose descritta dalla confezione</i></div>
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<i>50 grammi di zucchero di canna</i></div>
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<i>un tuorlo d'uovo</i></div>
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<i>un pizzico di sale</i></div>
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<b>Procedimento:</b></div>
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Iniziate a dividere gli 80 grammi di burro in due dosi divise così: una da 50 grammi e l'altra da 30. Tagliatelo a tocchetti e lasciatelo fuori dal frigo almeno per un'ora per farlo ammorbidire. Ora preparate l'impasto: In una terrina ponete farina e lievito, il latte tiepido, un cucchiaino di zucchero, 50 grammi di burro a tocchetti, un tuorlo e un pizzico di sale. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitfXp_JkygGYuDk5YLIrG2x1509du2gCMcBJ46h5a41QdnF5lZplOoNHsVVuupvPKL7iybz3_cyFCwg798-KTcvbOkF2XbNNSDFlFu_4rvSX45Ux6uCaGHBzp-6pVuPAxQrHEpInDjiC4/s1600/20150520_165336_resized_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitfXp_JkygGYuDk5YLIrG2x1509du2gCMcBJ46h5a41QdnF5lZplOoNHsVVuupvPKL7iybz3_cyFCwg798-KTcvbOkF2XbNNSDFlFu_4rvSX45Ux6uCaGHBzp-6pVuPAxQrHEpInDjiC4/s640/20150520_165336_resized_1.jpg" width="640" /></a></div>
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<span style="text-align: justify;">Mescolate con un mestolo di legno e poi lavorate l'impasto con le mani come se fosse una pizza per 5 minuti (oppure usate l'impastatrice). Fate una palla, coprite con un telo umido, mettete a lievitare per un'ora nel forno spento. Intanto preparate il ripieno. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPhcD_390YoEvDFn4np1eCJg-WtwRWmpU80idsS6BKIEcEydQs8oQlg6ScAl_Wbb1qVPJdY6eoiChyphenhyphenlOBtxrrRNZT7szLN1B55QkLjxIz9qI-z1iBmFTZ1Lu8s1C1FVpQRTKPq1TZ-yIM/s1600/20150520_165426_resized_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPhcD_390YoEvDFn4np1eCJg-WtwRWmpU80idsS6BKIEcEydQs8oQlg6ScAl_Wbb1qVPJdY6eoiChyphenhyphenlOBtxrrRNZT7szLN1B55QkLjxIz9qI-z1iBmFTZ1Lu8s1C1FVpQRTKPq1TZ-yIM/s640/20150520_165426_resized_1.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdu07AN11BnRzDctkFurUBcii8Iudb7ZnqT_Q-W8wU1oZlqhnhkAZY5_ofc8M-7xmeqHu-rqCpgjOZGc_5lPW3Vdbmn8aD9tBWngNKoMB_Sgh9ueR5NxgN9MLCB8HqUMYTemmv44xZwbs/s1600/20150520_170056_resized_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdu07AN11BnRzDctkFurUBcii8Iudb7ZnqT_Q-W8wU1oZlqhnhkAZY5_ofc8M-7xmeqHu-rqCpgjOZGc_5lPW3Vdbmn8aD9tBWngNKoMB_Sgh9ueR5NxgN9MLCB8HqUMYTemmv44xZwbs/s640/20150520_170056_resized_1.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy81zjaxS4CInxASQpJRu7gqdFT3O1bOgCVOw6z3urlncV83yBVKrXovXyR-Z1bUjjJDdxQvNqH-bEzjOXFedS5HWQYc8FAvzp7yFbfPve8rgPVDc0gVzxotKZkbXx3JnLRAZ3i_mCiP8/s1600/20150520_170103_resized_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy81zjaxS4CInxASQpJRu7gqdFT3O1bOgCVOw6z3urlncV83yBVKrXovXyR-Z1bUjjJDdxQvNqH-bEzjOXFedS5HWQYc8FAvzp7yFbfPve8rgPVDc0gVzxotKZkbXx3JnLRAZ3i_mCiP8/s640/20150520_170103_resized_1.jpg" width="480" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsTz8r26POkkgpB-R4RV-51E9A2re4t0bDABIq6gwDYc5_qckb2Mj3BSrF4uAMd6-YobU9xxaKoyMGCo0jhIE9rpSPCEm3rMMEOd3pm21zDRMzJaTwgWykYazwfPYUv8MRou7EAZX3EZQ/s1600/20150520_170216_resized_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsTz8r26POkkgpB-R4RV-51E9A2re4t0bDABIq6gwDYc5_qckb2Mj3BSrF4uAMd6-YobU9xxaKoyMGCo0jhIE9rpSPCEm3rMMEOd3pm21zDRMzJaTwgWykYazwfPYUv8MRou7EAZX3EZQ/s640/20150520_170216_resized_1.jpg" width="480" /></a></div>
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<span style="text-align: justify;">Mettete in ammollo, in acqua tiepida, l'uvetta. Tritate a pezzi grossi e medi la frutta secca; io ho dato alcuni colpi di batticarne e poi ho tritato con un coltello. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix1sQf76NMT2CmfHz3EeASzCG8Nqj5981nKVYkLeYM2SPojQIeqAy6019WEjbFA6JJMXBDxpYbdn12ty3w6PRD2FDUtmSSX-813Yrb9Y_tSmjCbgnfMp1sGm23Y6tldaAeeaoaXSFJDs0/s1600/20150520_171911_resized_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix1sQf76NMT2CmfHz3EeASzCG8Nqj5981nKVYkLeYM2SPojQIeqAy6019WEjbFA6JJMXBDxpYbdn12ty3w6PRD2FDUtmSSX-813Yrb9Y_tSmjCbgnfMp1sGm23Y6tldaAeeaoaXSFJDs0/s640/20150520_171911_resized_1.jpg" width="480" /></a></div>
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<span style="text-align: justify;">Fate la crema: in una ciotola montate a crema il restante burro (erano 30 grammi) con lo zucchero di canna e la cannella. Mettete da parte. </span><br />
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<span style="text-align: justify;">A fine lievitazione prendere l'impasto e stendetelo col mattarello fino a mezzo centimetro di spessore e a forma rettangolare. Distribuite la crema col cucchiaio e versate tutta l'uvetta (che avrete prima strizzato e asciugato!) e i 2/3 della frutta secca. </span><br />
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<span style="text-align: justify;">Chiudete a rotolo ben stretto. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNdBNhIGMxC7npIGINSpoiruGmDOuiU0F65Q4xHKz449X3u1fvtvS1pm8T-PC4WgQp9JxSaO4RWX7OITeaI8BZKP4ec04asS8oTJXjsJFO8u5ilC1W2tuA2QSwQoq4hTT7qy1QVl6ujE8/s1600/20150520_181511_resized_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNdBNhIGMxC7npIGINSpoiruGmDOuiU0F65Q4xHKz449X3u1fvtvS1pm8T-PC4WgQp9JxSaO4RWX7OITeaI8BZKP4ec04asS8oTJXjsJFO8u5ilC1W2tuA2QSwQoq4hTT7qy1QVl6ujE8/s640/20150520_181511_resized_1.jpg" width="640" /></a></div>
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<span style="text-align: justify;">Ora praticate un'incisione sul mezzo QUASI fino alla fine (un'estremità deve restare chiusa), come se aveste in mano due lunghe chiome di capelli. E proprio come si fa con i capelli fate una treccia. </span><br />
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<span style="text-align: justify;">Alla fine girate a formare una ciambella e unite le due estremità. Un po' di frutta secca sborderà e voi rimetterete tutto a posto con un po' di pazienza. Lasciate lievitare per 30 minuti. Infine cospargete la superficie con il 1/3 restante di frutta secca attaccando bene. </span><br />
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<span style="text-align: justify;">Cuocete in forno pre-riscaldato a 180° per 30 minuti, al massimo 35 minuti se la volete ben dorata. </span><br />
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<a href="https://drive.google.com/file/d/0B3xfjpqwBL-6M1dzWnhabXJjVTg/view?usp=sharing" target="_blank"> Scarica qui la tua ricetta in PDF!</a></div>
katynabiohttp://www.blogger.com/profile/15177847477768637320noreply@blogger.com0tag:blogger.com,1999:blog-2996489424080202181.post-25471572787895057322015-05-17T17:06:00.001+02:002015-05-17T17:06:42.483+02:00Novità sugli scaffali: burro senza lattosio<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWVEp0dhSDc7fDqrtO55omlq4sAjxx7Ky31ggBxFOMvjFhJc0p3iVT351ExZmU4l3pPqYDc07DppGBc8EeoN1mmcWjtFjOQoVxLTZEiacBL2QJR3LzPDpvO2Mpn73vOc69qdjt9K0yl1Y/s1600/cover.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="510" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWVEp0dhSDc7fDqrtO55omlq4sAjxx7Ky31ggBxFOMvjFhJc0p3iVT351ExZmU4l3pPqYDc07DppGBc8EeoN1mmcWjtFjOQoVxLTZEiacBL2QJR3LzPDpvO2Mpn73vOc69qdjt9K0yl1Y/s640/cover.jpg" title="burro senza lattosio" width="640" /></a></div>
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Sono cominciati a uscire timidi timidi l'anno scorso ma in questi ultimi mesi stanno sbucando come funghi, sto parlando del <b>burro senza lattosio</b>. Si tratta di una vera novità che sta facendo contente tutte le persone che soffrono di <b>intolleranza al lattosio</b> come la sottoscritta! Io ho cominciato l'anno scorso, quando vidi sul banco frigo della <b>Coop</b> un burro di marca <b>DallaTorre</b> nuovo di zecca. Presa dall'entusiasmo lo comprati immediatamente ma il risultato fu assai deludente. Si squagliava troppo in fretta, e invece che diventare cremoso in cottura diventava liquido! L'unica aspetto positivo era il sapore. Abbandonai quindi l'idea una volta per tutte fino a quando in questi mesi ne sono usciti di nuovi. Li sto provando tutti e posso dire di essere finalmente soddisfatta! Li propongono in genere delle marche non molto famose, ma che stanno facendo dei prodotti <b>davvero molto validi</b> che non mi stanno provocando alcun disturbo dopo averli mangiati. </div>
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<tr><td class="tr-caption" style="text-align: center;">Vignetta satirica: l'intolleranza al lattosio provoca flatulenza, attenzione!!!</td></tr>
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Infatti, giusto per ricordare, <b>l'intolleranza al lattosio </b>è un disturbo che non va confuso con un'allergia alimentare, infatti non bisogna evitare assolutamente i latticini, basta cercarsi quelli privi di lattosio. I latticini contengono uno zucchero, il <b>lattosio</b> appunto, che quando arriva nell'intestino viene digerito e cioè diviso in due zuccheri più semplici, galattosio e glucosio. Per poterlo digerire però ci vogliono degli enzimi che stanno nelle cavità intestinali, enzimi che si chiamano<b> lattasi</b>. Ecco, io ho pochissima quantità di lattasi e rischio di soffrire di tutti quei disturbi tipici delle intolleranze: gonfiore e dolore alla pancia, flatulenza, a volte coliti. Insomma, sono dolori! per cui se le <b>novità alimentari</b> ci vengono incontro direi che ci stanno facendo un grandissimo favore! </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTBGppAvFcSK7QQ_A-vyI5UG15BMjW3Q3VfZhGj6XrmqHzy75tveeq9_TdAkafUKo3l8M-NJzG5ROMF2BiPOX2DkfLgGLGvLziEmoWKEz5qzDwowdjEmxCgLSwFkCGNxKXWFxfp5KvLBE/s1600/villi.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTBGppAvFcSK7QQ_A-vyI5UG15BMjW3Q3VfZhGj6XrmqHzy75tveeq9_TdAkafUKo3l8M-NJzG5ROMF2BiPOX2DkfLgGLGvLziEmoWKEz5qzDwowdjEmxCgLSwFkCGNxKXWFxfp5KvLBE/s640/villi.png" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: 12.8000001907349px;">L'intestino dovrebbe digerire il lattosio per scomporlo in zuccheri più semplici, ma chi soffre di intolleranza non ha lì'enzima lattasi e non ce la fa! </span></td></tr>
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Ecco i prodotti che ho provato:</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf0QiA5H4s1py8VPYh_sOAaD-7zj-RgY3v3Mv2ccDsIT3U0uxKrcoGKHgdXhaQnlXJaA39-_THczsMy3UOjmVJGFR0NRXeN-e2sFPOQGJH0RG2AMY3VEvgCrvF_AOJ0avMaq4I2HnwxiA/s1600/dallatorre.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="416" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf0QiA5H4s1py8VPYh_sOAaD-7zj-RgY3v3Mv2ccDsIT3U0uxKrcoGKHgdXhaQnlXJaA39-_THczsMy3UOjmVJGFR0NRXeN-e2sFPOQGJH0RG2AMY3VEvgCrvF_AOJ0avMaq4I2HnwxiA/s640/dallatorre.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: 12.8000001907349px;">Burro DallaTorre: è il primo che ho provato ma il risultato è stato un flop! Si squagliava subito e non faceva la cremina. Ma è passato un anno e lo riproverò presto perché voglio dargli una seconda chance!</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Burro Libera: è stato il mio nuovo tentativo dopo la delusione iniziale. Mi piace la consistenza ma il sapore a pacchetto finito, diventa lievemente acidulo, va migliorato. Comunque è da 7!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKTtVapL3Dv06FubPpeValdM8hJlAOg507fpa26d5cVLXLYLrJJLrByjbp7FJFHm-YkYFjUvXKXXDiRDPP1ZnBVeJJ0pWDJqOYdJnfQq0eBi5Gsty58Ys23fNHU_azkFItM_uwnH_nUc8/s1600/prealpi.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKTtVapL3Dv06FubPpeValdM8hJlAOg507fpa26d5cVLXLYLrJJLrByjbp7FJFHm-YkYFjUvXKXXDiRDPP1ZnBVeJJ0pWDJqOYdJnfQq0eBi5Gsty58Ys23fNHU_azkFItM_uwnH_nUc8/s640/prealpi.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">E' l'ultima mia novità, e la apprezzo tantissimo! Gli do 8 perché rimane sodo e compatto, e si squaglia bene. E' perfetto per le cotture più difficili e lunghe. </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwJmbM_oxDMZtbH5Ab3wSGsbxTPYf6HOxl8-5UI27CRj0h6SHWkfipt9O1-yu-SsTb2NqoxWSNCFsZE_cc2NlsP0RHjEgVEh3s_BqVCvKz-fu2dPCSmng896P3yN-5MHQbpUlJAfB-lrQ/s1600/soresina.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwJmbM_oxDMZtbH5Ab3wSGsbxTPYf6HOxl8-5UI27CRj0h6SHWkfipt9O1-yu-SsTb2NqoxWSNCFsZE_cc2NlsP0RHjEgVEh3s_BqVCvKz-fu2dPCSmng896P3yN-5MHQbpUlJAfB-lrQ/s640/soresina.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Burro Soresina: ha un buon sapore ma rimane morbido se lasciato fuori dal frigo per dieci-quindici minuti. Gli do 7, perché ha un sapore stuzzicante e si digerisce benissimo.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd391RV7Lfo8mBEwV1cuzSKM3sOf2OTqIVN8fVsspMpHwZEfAboh2p02bmpH5hE59hqn1KaFew7eHS-8HH3w34KTZ-YKgPp_B7sVtpglU2QUOl71Xy0NfYH7ylG2EL9vieSl8KvX0j5xY/s1600/granarolo.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd391RV7Lfo8mBEwV1cuzSKM3sOf2OTqIVN8fVsspMpHwZEfAboh2p02bmpH5hE59hqn1KaFew7eHS-8HH3w34KTZ-YKgPp_B7sVtpglU2QUOl71Xy0NfYH7ylG2EL9vieSl8KvX0j5xY/s640/granarolo.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Burro Accadì: ha un sapore dolce, eccezionale! Si scioglie bene e rimane cremoso. Solo un difetto: ha una confezione in stick troppo piccola e che finisce in fretta, e non ha un prezzo concorrenziale.</td></tr>
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Tirando le somme, quali sono gli aspetti positivi di questi prodotti e quali i negativi o meglio da migliorare in futuro? </div>
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<b>Gli aspetti positivi sono:</b></div>
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<li>Sono davvero molto <b>digeribili </b>e non creano problemi in fase digestiva né dopo soprattutto!</li>
<li>La maggior parte ha una consistenza <b>densa e cremosa;</b></li>
<li>Hanno un buon <b>sapore e profumo di latte;</b></li>
<li>Oramai si trovano in <b>tutti i supermercati</b>, nel banco frigo;</li>
<li>Tengono <b>bene in cottura</b> e non si sciolgono troppo in fretta come avveniva coi primi prototipi.</li>
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<b>Gli aspetti negativi sono:</b></div>
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<li>Agli inizi si scioglievano troppo in fretta, adesso resistono di più, però se lasciati fuori dal frigo per un po' <b>si ammorbidiscono troppo in fretta</b>;</li>
<li>Non c'è più la liquefazione immediata dei primi prototipi, ma resta il fatto che tendono a diventare<b> liquidi più in fretta</b> del burro normale;</li>
<li>Fanno <b>panetti troppo piccoli</b>; in genere da 250 grammi. E costicchiano, circa 1.50 per 250 grammi, che in fin dei conti dura poco perché ce ne vuole di più per fare una bella cremina;</li>
<li>Occorre <b>migliorare il sapore</b>, <div class="separator" style="clear: both; text-align: center;">
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quando il panetto sta finendo il sapore è già alterato e non è tanto dolce. Bisogna quindi finirlo in fretta e solo dopo comprarne un altro.</li>
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katynabiohttp://www.blogger.com/profile/15177847477768637320noreply@blogger.com0tag:blogger.com,1999:blog-2996489424080202181.post-33635147619377826672015-05-16T16:00:00.002+02:002015-05-16T16:00:31.406+02:00Penne al kamut con panna e salmone (senza lattosio!)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeC4yedKrYFn5TGr6dxOZQ0zQ3XGPRPABA_DGx78l2Uhb8hpYoE-cpDFTeT_BnPHNU5IQm4nRW0zsxTvN519QiEWMwlbrLqUarfnYQAWSTwq-t-s5M5TfBDa4rEsodlKzqbcU7v4Q_cQc/s1600/cover.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeC4yedKrYFn5TGr6dxOZQ0zQ3XGPRPABA_DGx78l2Uhb8hpYoE-cpDFTeT_BnPHNU5IQm4nRW0zsxTvN519QiEWMwlbrLqUarfnYQAWSTwq-t-s5M5TfBDa4rEsodlKzqbcU7v4Q_cQc/s640/cover.jpg" width="640" /></a></div>
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Un<b> primo piatto veloce</b> e da ristorante sono le <b>penne </b>condite con <b>panna e salmone</b>. Io le ho sempre amate ma avevo il problemino di non poter digerire la <b>panna </b>per via del <b>lattosio</b>. Ma le cose per fortuna sono cambiate e ora ho sempre nel frigo la mia fedele <b>panna da cucina Accadì</b> della <b>Granarolo</b>. Per cui sedetevi comodi e godetevi questo cremoso e profumatissimo primo che vi consiglio di preparare con le<b> penne al kamut</b> perché rimangono bene al dente e il loro sapore, lievemente dolciastro, si abbina benissimo alla panna e all'affumicato del <b>salmone</b>.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw5dlae7hI6TaznG-eSscsX1DaMl2b31tTLM2raPaGAy429Kqz5pS7JzupVQ-ABJ6TE2mEzOavf_hkMQl9lZQx80sbElUvjWT-Y_BCbtrEFGXD2QRvLQ2HRhBavvs0zhyphenhyphentFtHqTK_tCnU/s1600/20150516_142656_resized.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw5dlae7hI6TaznG-eSscsX1DaMl2b31tTLM2raPaGAy429Kqz5pS7JzupVQ-ABJ6TE2mEzOavf_hkMQl9lZQx80sbElUvjWT-Y_BCbtrEFGXD2QRvLQ2HRhBavvs0zhyphenhyphentFtHqTK_tCnU/s640/20150516_142656_resized.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Per questo piatto ho usato solo ingredienti senza lattosio: panna da cucina Accadì Granarolo, è molto cremosa e ha un sapore dolce e delicato. La adoro!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD1ocLC1MGGoe6nrJrWN-_N9467iBn317D2HRKboQcu_ynIa_inzIG55hbsRJj5z5wub13gthXqwGV82Bb39lyCQeh3EQJr9Yo212CvvIq8mXj5AgAJvf1AeegUPLX56XAe8uI6TAlkMQ/s1600/20150516_142615_resized.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD1ocLC1MGGoe6nrJrWN-_N9467iBn317D2HRKboQcu_ynIa_inzIG55hbsRJj5z5wub13gthXqwGV82Bb39lyCQeh3EQJr9Yo212CvvIq8mXj5AgAJvf1AeegUPLX56XAe8uI6TAlkMQ/s640/20150516_142615_resized.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Una novità appena uscita nei supermercati: il burro senza lattosio Prealpi, è tra i migliori che abbia provato finora. Rimane morbido, saporito e non tende a sciogliersi troppo in fretta come accade spesso al burro senza lattosio. </td></tr>
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<b><i>Ingredienti per una persona:</i></b></div>
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<i>80/100 grammi di penne al kamut</i></div>
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<i>una noce di burro</i></div>
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<i>50 grammi di salmone affumicato tagliato in piccoli pezzi</i></div>
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<i>una confezione piccola di panna Accadì (100 grammi)</i></div>
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<b>Preparazione:</b></div>
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Mettete a cuocere la pasta e nel frattempo preparate il condimento. In un tegamino mettete a scaldare la noce di burro e aggiungete subito il salmone. Fatelo saltare per un paio di minuti e aggiungete la panna. Fate sciogliere a crema. Scolate la pasta e conditela direttamente nel tegame. Se necessario aggiungete un cucchiaio di acqua di cottura. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghr0zxvn8oM16WZxQwBHIEnBM9EWSrGFvKE6UdOL2vao4UtRy1OCllebBkWwNpMq_OZldbWiUwW_MFozYiykrcYC7MiO9A3O5NYpIUkmL2eFm1gr3P8AO6gfAQOKk9K7xTfwpBCAtZgXc/s1600/salmone.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghr0zxvn8oM16WZxQwBHIEnBM9EWSrGFvKE6UdOL2vao4UtRy1OCllebBkWwNpMq_OZldbWiUwW_MFozYiykrcYC7MiO9A3O5NYpIUkmL2eFm1gr3P8AO6gfAQOKk9K7xTfwpBCAtZgXc/s640/salmone.jpg" title="pasta al panna e salmone senza lattosio" width="640" /></a> <a href="https://drive.google.com/file/d/0B3xfjpqwBL-6NUduYkVOdmtQUVE/view?usp=sharing" target="_blank">Scarica qui la tua ricetta in PDF!</a></div>
katynabiohttp://www.blogger.com/profile/15177847477768637320noreply@blogger.com0tag:blogger.com,1999:blog-2996489424080202181.post-24035549564262109652015-05-15T19:33:00.002+02:002015-05-15T19:33:07.461+02:00Medaglioni di zucchine <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3hyphenhyphenqc1pTNzoUB_XRU5_pPDcl2x6qx9B9y139yfwjc0xc0OYNPNqGVSTuJcdkPs1wZqyMRt69U93m4gMBd_dBq8bmrlLUHy4q1iT5hq4vq_PRRsOYWkyuXOwakYIwQ8hvmMXmzLruaCho/s1600/cover.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3hyphenhyphenqc1pTNzoUB_XRU5_pPDcl2x6qx9B9y139yfwjc0xc0OYNPNqGVSTuJcdkPs1wZqyMRt69U93m4gMBd_dBq8bmrlLUHy4q1iT5hq4vq_PRRsOYWkyuXOwakYIwQ8hvmMXmzLruaCho/s640/cover.jpg" title="Polpette di zucchine" width="640" /></a></div>
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Volete fare delle <b>crocchette </b>supersostanziose e con un cuore pieno così? Provate queste che ho inventato l'altro giorno. Avevo infatti due <b>zucchine </b>avanzate e non volevo farle andare a male. In più nel congelatore mi era rimasto del <b>macinato </b>(giusto 200 grammi) che non sapevo come utilizzare e così ho messo insieme i due <b>ingredienti </b>e ci ho fatto le <b>crocchette</b>! Ovviamente non mi sono bastati la carne e le zucchine, ci ho voluto mettere dentro di tutto e di più...<b>patate, formaggio, uova e una sprizzata di pepe e peperoncino </b>ed è venuta fuori una bomba buonissima! E strano a dirsi. molto molto leggera e digeribile. Per fare le dosi di questa ricetta bisogna quindi andare un po' a occhio e a gusto; nel senso che se vi piacciono le cose piccanti metteteci più peperoncino; se siete poco amanti della carne toglietela e metteteci più patata e così via. A voi la libertà, ma in ogni caso gustateveli senza sensi di colpa; tanto si vive una volta sola, no? e la presenza della verdura rende tutto più salutare comunque... . </div>
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<b><i>Ingredienti per due persone:</i></b></div>
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<i>2 zucchine medio-grandi</i></div>
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<i>una patata grande o 3 piccole</i></div>
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<i>200 grammi di carne macinata (io ci ho messo il vitello ma voi scegliete quella che vi piace di più)</i></div>
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<i>un uovo</i></div>
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<i>prezzemolo tritato</i></div>
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<i>qualche cucchiaio di pecorino o grana grattugiato</i></div>
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<i>cipolla tritata</i></div>
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<i>pane grattugiato (una manciata per il ripieno e il resto per l'impanatura)</i></div>
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<i>uno spicchio di aglio tritato</i></div>
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<i>sale </i></div>
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<i>pepe</i></div>
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<i>peperoncino</i></div>
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<i>olio di arachidi per friggere</i></div>
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<b>Procedimento:</b></div>
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Mettete a bollire le patate per mezz'ora o fino a quando saranno morbide. Scolatele, spellatele, trasformatele in purea con uno forchetta. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQKu2UMylcfrMO68KYYf4fagHmRWSwUGO0eBX4B5tWjK8ZmeTCoCbPXGMWbwatw36DB6c4sDPBnSbmzWeKgypzgJQ0CAJbh-cNi3XMmZuvTItmpjfr2PYjcWG-mFaR7wNySbQQqSXbhKM/s1600/20150512_185234_resized.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQKu2UMylcfrMO68KYYf4fagHmRWSwUGO0eBX4B5tWjK8ZmeTCoCbPXGMWbwatw36DB6c4sDPBnSbmzWeKgypzgJQ0CAJbh-cNi3XMmZuvTItmpjfr2PYjcWG-mFaR7wNySbQQqSXbhKM/s640/20150512_185234_resized.jpg" width="640" /></a></div>
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Lavate e spuntate le zucchine. Mettetele nel mixer e tritatele fino. In un foglio di carta assorbente strizzate per togliere l'acqua in eccesso. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH7t61mfYjhYD9lzl9RCWlGg6IE9BKUTPG0-PQpAkZgxdsZGF1ilREvgELVDC-A3SGyQcVXmHnSbGByrtPMTerJJ78XUmVpnxQyQnjM0NAZ34TUv7dERHfefnJuBxNON6TH1zTsKVPXew/s1600/20150512_181230_resized.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH7t61mfYjhYD9lzl9RCWlGg6IE9BKUTPG0-PQpAkZgxdsZGF1ilREvgELVDC-A3SGyQcVXmHnSbGByrtPMTerJJ78XUmVpnxQyQnjM0NAZ34TUv7dERHfefnJuBxNON6TH1zTsKVPXew/s640/20150512_181230_resized.jpg" width="640" /></a></div>
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In una terrina ponete le zucchine, le patate, la carne e tutti gli altri ingredienti. Mescolate bene l'inseme con un cucchiaio e infine con le mani. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg296-5DQ2NJhZQAR_SRdUZRUFA4N18LAQGVRFznmixDRMNpoHbwW9kiCk1n90AcJJHFyTFy9QxyPGRn1nnZAL-KEVgGMPmQ5p9KWk7tkpcaPu1zijvoX2uKyfqmX-eFlUMU6YT1e1DT-U/s1600/20150512_185723_resized.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg296-5DQ2NJhZQAR_SRdUZRUFA4N18LAQGVRFznmixDRMNpoHbwW9kiCk1n90AcJJHFyTFy9QxyPGRn1nnZAL-KEVgGMPmQ5p9KWk7tkpcaPu1zijvoX2uKyfqmX-eFlUMU6YT1e1DT-U/s640/20150512_185723_resized.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh2ILiDcNUkRn_ICWUFqBuMhh5vuDmqmgNp3vK0JfKRN8qjTh3CUdPXb58I0StjEu2_WI98cOmHVS5Ci873hbHocftH4TaNPdvsmqQg3PoD0-MgI5vgfPVSfyxOGH-zjpzsn03YIk3KYQ/s1600/20150512_190242_resized.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh2ILiDcNUkRn_ICWUFqBuMhh5vuDmqmgNp3vK0JfKRN8qjTh3CUdPXb58I0StjEu2_WI98cOmHVS5Ci873hbHocftH4TaNPdvsmqQg3PoD0-MgI5vgfPVSfyxOGH-zjpzsn03YIk3KYQ/s640/20150512_190242_resized.jpg" width="640" /></a></div>
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Fate delle palline che metterete nel pane grattugiato. Schiacciatene la testa per farle a forma di medaglione. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA4PR6iJtQb7pTTa_TWL2jjJ_owEAZrjwY6e77G4fQ0ECzIx92C13FIML2uEEHuEeZyAJBsKIBu6wuGcIpJKQ8BkpRSgMfVjQRpbwv07Z1bMFE3KOhC75VYdQUM33Fv9J6CH7U_JZxj94/s1600/20150512_190940_resized.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA4PR6iJtQb7pTTa_TWL2jjJ_owEAZrjwY6e77G4fQ0ECzIx92C13FIML2uEEHuEeZyAJBsKIBu6wuGcIpJKQ8BkpRSgMfVjQRpbwv07Z1bMFE3KOhC75VYdQUM33Fv9J6CH7U_JZxj94/s640/20150512_190940_resized.jpg" width="640" /></a></div>
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Friggetele in olio bollente e scolatele ben dorate su carta assorbente. Attenzione: usate una paletta per non sformarle, la presenza della zucchina le rende molto morbide e bisogna usare delicatezza nel girarle in fase di cottura. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3hyphenhyphenqc1pTNzoUB_XRU5_pPDcl2x6qx9B9y139yfwjc0xc0OYNPNqGVSTuJcdkPs1wZqyMRt69U93m4gMBd_dBq8bmrlLUHy4q1iT5hq4vq_PRRsOYWkyuXOwakYIwQ8hvmMXmzLruaCho/s1600/cover.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3hyphenhyphenqc1pTNzoUB_XRU5_pPDcl2x6qx9B9y139yfwjc0xc0OYNPNqGVSTuJcdkPs1wZqyMRt69U93m4gMBd_dBq8bmrlLUHy4q1iT5hq4vq_PRRsOYWkyuXOwakYIwQ8hvmMXmzLruaCho/s640/cover.jpg" width="640" /></a></div>
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<a href="https://drive.google.com/file/d/0B3xfjpqwBL-6NEVsWDhSUHdIYms/view?usp=sharing" target="_blank">Scarica qui la tua ricetta in PDF! </a></div>
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katynabiohttp://www.blogger.com/profile/15177847477768637320noreply@blogger.com0