briiblog in english

Briggishome.wordpress

noreply@blogger.com (brii) — Thu, 01 Sep 2011 18:51:00 +0000

I have gathered my 3 blogs

Briggis recept och ideer
Briiblog in English
Briggishome

And I moved to Wordpress.
So now you find my under the name:

briggishome.wordpress.com

Oster Kuchen -Easter Cakes - WHB #280

noreply@blogger.com (brii) — Sun, 24 Apr 2011 20:16:00 +0000

Happy Easter!

this year I have had the honor and pleasure to use some of Iris (beloved mother-in-law) old Ester molds.
I admit my heart tighten when I had them in my hands, specially the hen. Iris has used it so much. it felt so strange, and I was tempted to leave it there. but then I thought that she would bee so pleased knowing me using them, so off I went.
Manfred couldn't find any recipe in her recipe books, so I used the ones I found together with the molds.
it is many years I leave at dawn or very late in the night, putting gifts at my friends gates, doors, windows.
I like it moving as a ghost in the dark, placing my gifts to be seen, but not to easy.
sometimes I hang them on gates, sometimes I put them in elevators, sometimes I climb up to window ledges

the molds are from Zenker.
you will find it difficult to insert the irons in the tiny holes in the beginning, but after a couple of times it will be easier.
don't force, because it could bend and you will find all the filling on the table (or the floor)
it is very important that you grease and flour the mold and the when it is baked you wrap it in a wet dishcloth and leave to cool completely before you remove the cake.
it is little long but gives you a lot of satisfaction.

Oster Kuchen (Easter Cake)

the rabbit mold (the small mold)
1 big egg
70gr butter or margarina
70gr sugar
1/2 sachet of vanilla sugar or some drops of vanilla extract
1 little pinch of salt
1/2 tsp of baking powder
90gr plain flour
icing sugar

bate the white and put away
whisk together the yolk, sugar, vanilla sugar and the butter until it is creamy
add flour and raising powder and add the white
pour the filling, helping it to descend, hit the mold a couple of times on the table to help the filling descend.
bake in 180°C (no ventilation) for about 20-25min (check the cake with a stick)
wrap the mould in a wet cloth when it is baked and let cool completely before removing the cake.
be delicate, I broke the neck of my first rabbit! :-(
cover with icing sugar

for the hen and the lamb (bigger mold)

2 eggs
120gr of butter or margarina
110 gr sugar
1 sachet of vanilla sugar or some drops of vanilla extract

1 little pinch of salt

1 tbsp of baking powder

160gr plain flour

icing sugar

procedure as above
bake 180°C (no ventilation) for about 30 min (lamb) 35-40min the hen (check cake with a stick))

I leave you with the photos of the cakes I have made in these days, and I wish you a happy Easter Monday.

in the cake we eat with changed the flour
into:
70gr buckwheat flour
90gr rice flour
to make it no gluten

thank's to

Kalyn di Kalyn's Kitchen

Haalo, Cook (almost) anything at least once

who have given my the chance to

organize the Italian version of WHB!

Tablescape with red tulips - 139th tablescape thursday

noreply@blogger.com (brii) — Thu, 21 Apr 2011 19:54:00 +0000

I celebrated my 48th birthday Monday.

Alda, a very dear friend of mine, gave my a new tablecloth as a gift.

so, here is my new tablecloth with red tulips bought in Keukenhof in 1993!

grassplate: ambroso
plates, glasses salt/pepper, IKEA
tablecloth from my friend Alda
napkins COIN
jug inheritance Tante Eva

and in the evening, why not some aperitif with prosecco, sweet corn crackers and tofu-ricotta-herb cream? :-D

all from IKEA, the flowers from Ambroso

bottle, glasses, pots, plates and silverware from IKEA
set and napkins inheritance from Grandma Renèe

do remember to stop by my fellow bloggers at Susan's
happy Easter!

tablescape in pink - 138th tablescape thursday

noreply@blogger.com (brii) — Thu, 14 Apr 2011 20:11:00 +0000

finally just the two of us, my hub and me!

finally Spring is here!

finally I get the chance to post for Tablescape Thursday!!

If you drop by at Susan's you will learn about her incredible Giveaway this week.

the other day I went to buy some gift bags with two of my friends, Simoo and Nadia.
I found this beautiful pink eggs made of grass. I just couldn't resist.
my intention was to make a sky blue and brown tablescape for
Easter, but I think I just changed my mind! :-DD

happy tablescape thursday to everyone, and do remember to drop by my fellow bloggers to see what they have come up with!

the runner, plates, glasses, pink paper ribbon and the pink paper napkins comes from IKEA
the jug, salt & pepper are an inheritance from Grandma Renèe (my Hub's Grandma)
the grass plate, grass eggs, artificial felt gerbera comes from Ambroso (vr)

Spelt-Buckwheat and carrot muffins - WHB #278

noreply@blogger.com (brii) — Sun, 10 Apr 2011 21:18:00 +0000

it has been some time since I wrote on my blog. time is quickly passing by and there is so many things to do. spring is bursting out from every angle, and it is hard to keep up with it.
this is my favorite season, next week is my birthday and this time it is 48!
but, after the 50km mountain bike ride of this morning...I do say...can't feel them! :-DDD
this was the first time I made such a long ride alone, actually it was a race, but I was so slow I came back very, very last!
now and then even having difficulties find the right path.
the guy that won made all the 55km in 1h 39 min, I lost myself and made only 50km and that took me over 5 h!!!!
anyway, I didn't fall, I didn't break anything and I didn't puncture!
I'm so happy!
no photos, can't ride and photograph, I'm too insecure doing both things at one time! :-DD

but, I'll show some photos of our Mount Baldo and our lovely Garda Lake!
made them yesterday during a beautiful trekking.

this is where we started, Valfredda 1200mt

and here we are in Costabella 1800mt, the Garda lake under our feet

I suffer from a very light gluten problem, that means I'm not celiac but should reduce very much the use of gluten food. I'm permitted spelt and oat f.ex. specially the oat is energetic and I need that to balance my loss of weight. I went from a size 42 (us 8) to a size 38 (us 4) in less than a month. not good, not good at all. :-(
my dear friend Alda made this muffins for me, with oat flour. I was without and tried another version.
they are very very good both! :-D

Spelt, Buckwheat and Carrot Muffins

you need:

180gr of spelt and buckwheat flour (I use a mix of 90% spelt and 10% buckwheat)
70gr of potato starch
250gr of peeled and grated carrots
130gr of vegetable oil (I used 60gr of sunflower oil)
200gr of sugar (I used 110gr)
1 egg and 1 yolk
zest of one orange
one sachet of vanilla
one sachet of raising powder

grate the carrots and set aside. bate the eggs and sugar well (at least 6-7min)
add the grated carrots and mix well.
add the flour, starch, vanilla, raising powder, orange, zest and oil.
mix well for a couple of minutes.
pour in muffin molds, put them on a backing tray and bake in oven 180° for 20-25min

I send this to my dear friend Rachel from The Crispy Cook

thank's Rachel for hosting.

thank's to

Kalyn di Kalyn's Kitchen

Haalo, Cook (almost) anything at least once

who have given my the chance to

organize the Italian version of WHB!

Flygande Jacob - Flying Jacob - WHB #275

noreply@blogger.com (brii) — Sun, 20 Mar 2011 20:44:00 +0000

this is the sunset we had this evening, spring is definitively on it's way! :-DDD

Flygande Jacob - Flying Jacob

The dish was invented by Ove Jacobsson who worked in the air freight industry, hence the name.

The recipe was first published in Allt om mat in 1976.

serves 4

4 chicken breast, cut into bite-size pieces, or chicken tights

6 ounces bacon, diced

1/2 cup finely-chopped onion

1 1/2 cups heavy cream

1 cup of fresh pressed orange juice*

1 tablespoon curry powder(or more)

1 tablespoon vegetalble stock cube

salt and pepper, to taste

2 sliced banans

1/2 cup chopped dry roasted peanuts

Cook the chicken together with the bacon and onion until the chicken is no longer translucent and beginning to brown (about 10-12 minutes); drain off any excess fat.

transfer to a pan that can go in the oven-

mix the cream with curry powder, soya, salt and pepper

add the sliced banana, and the chopped nuts over the chicken and pour over the flavored cream.

bake in oven 225° for 15min

serve with steamed rice

brigida_ate:

* the orange juice is not in the original recipe.

thank's Evelyn for the translation

Chris from Mele Cotte is hosting this edition of WHB

thank's to

Kalyn di Kalyn's Kitchen

Haalo, Cook (almost) anything at least once

who have given my the chance to

organize the Italian version of WHB!

rules

Jennys potatisbakelse - Potato cake - WHB #274

noreply@blogger.com (brii) — Sun, 13 Mar 2011 18:31:00 +0000

when I saw two of our cats this morning, I wanted to go back to bed too!
:-DDD
aren't they inviting?

Sancho and Pablo, sleeping all day long!

the tourist season has not yet started so, I find myself alone one the little ferry boat

"regina del Garda" - "queen of Garda"

in the last 10days I've been driving along the lake from north to south, around and with the ferry across.

even in grey and cloudy days the view of the other shore is so beautiful

this is the hills behind Torri of Benaco, and in the back the last slope of Mount Baldo, coming down to end in San Vigilio at your right.

when my tourist asks me:

the perimeter 164km

max lenght 51km

max width 17km

min lenght 3km

max depth 346mt

surface 370km2

it was more or less only numbers, but now it all has another meaning.

working as a guide on the other side of the lake,

has given me so much more knowledge.

I have learned so much from the places I have visited,the path I have followed, the books I have read, listening to people I have met.

I do love this job! :-DD

I have had little time for the housekeeping, and little time and energy to cook.

even looking for recipes in one of the cook books is too tiring.

it is quicker to ask Google. :-D

I found this recipe on Matklubben.se, Jennys potatisbakelser

quick, easy, very good!

Jennys Potatisbakelse - Potato cake

you need, for 10 moulds of 90gr each like the ones in the photo

12 small potatoes or 5 middle ones, ca 500gr

1 onion, ca 100gr

1 clove of garlic

1 egg yalk

100gr of tasty cheese, I used Gauda

100gr of fresh un whipped cream

salt and pepper

peel the potatoes and grate roughly

peel the onion and chop together with the peeled garlic

grate the cheese

mix all ingredients and pour in silicon or paper moulds

bake in oven 225°C for 20-30min

the silicon moulds bake quicker, cover if to tanned.

the are delicious served hot, luke warm and cold.

this is my entry for this week's

WHB

hosted by

Winnie from Healthy Green Kitchen

thank's to

Kalyn di Kalyn's Kitchen

Haalo, Cook (almost) anything at least once

who have given my the chance to

organize the Italian version of WHB!

Cuor di Mela. Apple hearts- small bites -Monthy Mingle

noreply@blogger.com (brii) — Mon, 28 Feb 2011 14:28:00 +0000

I don't celebrate San Valentino, for two reasons

the first is because, Erik (son n°1) is born the 14th February and usually we celebrate his birthday and the other reason is because in Italy it is become a very commercial celebration.

this year Erik was in Rome with his girlfriend and I unfortunately had the funeral of a dear friend of mine and where not in the mood to celebrate.

so, Gokki (daughter n°3) had the house of her own and made a little dinner for her boy friend Giovanni.

I apologize for the bad quality of the photos, everybody had shaky hands :-DDDD

the table with candles and red hearts spread everywhere

candle lights are a "must"

the table with all the plates

even the gnocchi was served in heartshape

mozzarella and tomato too

potatoes can also be heart shaped

Cuor di Mela - Apple hearts

you need:

for 20 heart shaped cookies

100gr butter

100gr sugar

1 egg

200gr plain flour

1 sachet of vanilla

1 tsp of baking powder

for the filling:

2 apples

20gr of butter
ground cinnamon

icing sugar

whisk the sugar and the butter with a fork, add the egg and bate until cream.

add the flour, vanilla and baking powder and work the pastry until all is mixed together.

let rest in fridge for at least 30min.

in the meanwhile peel, and cut the apples in small cubes.

put in a pan together with the butter, little water and the cinnamon, cook gently for 10min

let cool completely.

roll out the dough and with a cookie cutter, cut out 40 hearts.

put some apples in the middle of one heart and put over the other.

press around edges very well.

put the hearts on a baking tray covered with baking paper.

bake at 180° C for ca 12/15min.

season with icing sugar before serving.

this goes to Astrid from Pulchens Foodblog hosting this month's "Monthly Mingle"

the MM page

Ginger sirup - WHB #272

noreply@blogger.com (brii) — Sun, 27 Feb 2011 17:52:00 +0000

I'm late with everything

home chores, studies and other working things to finish.

I should finish the description of 4 new paths I found to put in this year's trekking program

on our site Fit&Sun, but I didn't.

I would like to put the same descriptions on my blog so if you ever come to the Garda Lake and the Mount Baldo, you could trek too. :-)

today I haven't done much beside coping the tis recipe from Milena's blog.
very easy and soo good!

with the ginger that remained after the filtering of the sirup I made a kind of "candid ginger"

following (more or less :-DD) Sandra' s recipe.

Ginger sirup

you need
200ml of water
200gr of sugar
100gr of fresh ginger
I made the double, but it is still to little!

put the water to boil and the add then add the peeled and cubed ginger.

let cook for 5min and then let cool for 2hours.

filter twice (once with a colander and then with filter paper)
this is good to add in water for refreshing summer drinks, or poured on ice creams and panna cottas.

yesterday it was a very nice day, sunny and not to cold. (we started with -3,5°)

23,5km but without any big mountain climbings :-DDD

a calm walk with a lot of talking and laughing

this is my entry for this week's herbal blogging

hosted by

Simona di Bricole

she is hosting the Italian version too!

thank's to

Kalyn di Kalyn's Kitchen

Haalo, Cook (almost) anything at least once

who have given my the chance to

organize the Italian version of WHB!

tin can recipes #1 -The round up

noreply@blogger.com (brii) — Fri, 25 Feb 2011 20:04:00 +0000

the round up of the first month of Tin Can Recipes #1 you can find on Tincan-recipes.

We thought it would be a good idea to make a new blog

for the "canning" recipes

Thank's to the bloggers that have join us in this first month,

and remember that the next ones can

be submitted within 20March.

please send you entries to:

tincanrecipes@gmail.com.

tin can recipes is made together with

Ale, Fra, Paola e Sere

from

Il giardino degli aromi

and

my Italian blog

Briggis recept och ideer

WHB #271 - Fennel, endive, apple and nuts sallad

noreply@blogger.com (brii) — Sun, 20 Feb 2011 22:17:00 +0000

The season has started, must earlier than expected.

this year Easter comes late, 24th of April so I thought my rest would be longer.

but I have been involved in a new project that brings me to the other side of the Garda lake. to Limone, I guide people staying in La Limonaia

a hotel build in an old structure where lemons once were grown, in fact the name

Limonaia, means where lemons were grown.

this is the view of the hotel.

you can see the whole chain of Monte Baldo on the other side of the lake.

from Altissimo di Nago on the left, down to Costabella to the right.

in the middle, the flat part, you have Colma Di Malcesine

beautiful isn't it?

Fennel, endive, apple and nuts sallad

this is a salad I tried the first time in the early 90's, it was brought by my dear friend Lilian

at one of our first lunches among girl friends.

I add endives as I love them very much.

you need:

fennel

enidive

apples

roughly chopped nuts

for the vinaigrette:

vinegar

lemon juice

grated fresh ginger

extra virgin olive oil

salt and pepper

peel and cut the vegetables in fine slices

do the same with the apples( season with some lemon juice so they will not get brownish)

prepare the vinaigrette mixing all the ingredients.

put the vegetables and the slices of apples in a salad bowl.

mix gently, pour the vinaigrette, the nuts and mix again.

serve and enjoy

this is my entry to this week's herbal blogging

hosted by

Graziana di Erbe in Cucina

she is also hosting the Italian version!

thank's to

Kalyn di Kalyn's Kitchen

Haalo, Cook (almost) anything at least once

who have given my the chance to

organize the Italian version of WHB!

Cocktail Pear, vodka and lime

noreply@blogger.com (brii) — Fri, 18 Feb 2011 16:13:00 +0000

it is Friday again, little past five, it is time for the Friday 5 o'clock swill!

Cocktail Pear, vodka and lime

lasta time I was in Ikea, I found a funny tin can.

it was a soft drink with bubbles (carbonated), with Pear taste.

I bought two not knowing exactly what to do with them,

so I've been looking for these cans for more then 10days

and yesterday I tried something.

this is for you Sam of the bar Il Porticciolo of Castelletto.

happy birthday!

you need:

vodka q.b

lime zests

pear soft drink with bubbles (IKEA)

leave the lime zests in the vodka for a couple of hours (in the fridge)

pour in glasses and add the pear soft drink

enjoy!

it is good!

:-DDDD

this is the sunset this evening. Finally it has been so grey and foggy the last 10days.

Novel Food #12 - Whole wheat bread

noreply@blogger.com (brii) — Mon, 14 Feb 2011 07:08:00 +0000

during this last years I have got more and more interested in the history of my surroundings and, as this is a little place where people easily get to know each other,
I have had the pleasure and the honour to make acquaintance with authors of books
of the history of Lake Garda.
this is the last book in my "liberary",
a gift from Fabio Gaggia, the author and also a dear friend.

it is a story of a flour mill, but also the story about a Monastery
the Monastery of San Giorgio and the Monastic community of Camaldoli

the story of the flour mill and it's owners starts in the 9th Century A.C
the first notes that was found is in a "contract" dated 862 A.D.
and the last one is with the beginning of Second World War, when the flour mill
definitively stops working.
over one thousand year of vicissitudes of people around this flour mill.
stories of birth, death, love stories, quarrels, war and peace.
and the mingle, the heart, the center of all this is the flour mill.

I bake our bread for at least 10years now, I started because our daughter
Gokki (daughter n° 3) was allergic of a bunch of things.
now she better but I still make our bread.

usually it is a durum wheat bread, but sometimes it is
Whole wheat bread

you need:

900gr of water
1.200 kg of whole wheat flour
plain flour q.b.*
5gr of fresh yeast

melt the yeast in the water. add the whole wheat flour and the white one until
you have a dough that is sticky but firm.
it is good if it is sticky, this helps the dough to rise.
cover the dough with plastic film and let rise in a cool place for 12-14hours.
the spill out the dough on a baking tray covered with baking paper
bake in oven 250°C for 30min then lower to 190-180° C for other 40min.**

brigida_ate:
* I usually start with the water and then add so much flour the water "asks" for
it is different every time, because it depends on what flour I use
all flour is different and absorbs differently. this dough is important it remains sticky, that will give you the softness insides.
** I start from a cold oven, and high heat. this gives me the crunchy crust.

This is my contribution to the 12th edition of Novel Food, the literary/culinary event that Lisa of Champaign Taste and Simona of Briciole have been co-hosting for some time. It all started from a conversation on the food in the Montalbano's novels, which gave us the idea of marrying literature and food in a blog event.

caccavelliadi

noreply@blogger.com (brii) — Sun, 13 Feb 2011 17:35:00 +0000

ciaooo enza ti può piacere così?
:-D

schweppes tonica with angostura - Friday O'clock swill

noreply@blogger.com (brii) — Fri, 11 Feb 2011 17:30:00 +0000

for this Friday o'clock swill, I have prepared one of my summer favorites

Schweppes tonica with angostura

you need
for each person

one bottle 180ml of icing cold Schweppes Tonica
some drops of Angostura

mix and enjoy!

Simooo's pasta with tapenade - Presto pasta night #200!!!

noreply@blogger.com (brii) — Thu, 10 Feb 2011 18:16:00 +0000

if you have the opportunity make more pasta than needed, keep very "all dente", let cool throughly and try this version.
let marinate until the next day in the fridge and serve with a bunch of fresh basil leaves.
this is also perfect to bring on a pic nic.

Simooo's pasta with Tapenade

cold cooked short pasta like "Farfalle" (butterflies) for.ex
black olives
canned tuna
mozzarella cut in tiny cubes
small tomatoes (cocktail or datteri for. ex)
fresh basilico leaves

for the Tapenade salsa
for 6 persone (more or less :-D)

30gr of anchioves
1 garlic clove
100gr of black or green olives (stoned)
20gr of capers
30gr of canned tuna in extra virgin olive oil
juice of 1/2 lemon
50gr of extra virgin olive oil

put all the ingredients in a blender, blend until smooth.
now and then bring together the compound and blend again.
if you wish a smoother salsa add olive oil while blending.

add the first ingredients to the cooled pasta, then add the tapenade, toss and mix well.
just before serving add fresh basil leaves (a lot!)

I send this to Helen from Fuss Free Flavours
hosting the 200th Presto pasta night!
thank's also to Ruth the Creator of this event.

Pineapple jam with grapefruit and lime - WHB #269

noreply@blogger.com (brii) — Sun, 06 Feb 2011 20:12:00 +0000

I'm not feeling well yet, this flu is worse than I thought, so no trekking today either.

but the weather was so warm and it actually was cosy sitting outside and read

read, that means study some new tour to trek!

I found two.

they are perfect for Nordic walking, so I think I will ask my Nordic group to join me

in these ones. :-D

this is the beautiful book of Monte Baldo, Giorgio and Michele has written

and also given me (Giorgio is a dear friend)

I also made some order among the primroses Gokki (daughter n°3) and Giovanni

(almost-son n°5) has given us on our wedding anniversary.

I must admit I don't like primroses very much, I think they are a little to colorfull, to vivid

it could be nice all white or all light yellow, like the wild ones.

but no, Gokki and Giò brought me 15 primroses in almost 15 different colors.

help! :-DDD

anyway if you divid them there not that bad after all.

the red ones put together

one pink one together with the Iberis sempervirens

one purple in the herb pot, only fennel but the chives will soon come

another pink one together with the parsley

the yellow one in the almost empty pot where the aster and ceratostigma was

and one in the yucca pot

the english ivy decoration was dry and old so I made a new one

with cherry laurel, myrtle, lavendel, rosemary, gray santolina, common box, and one last flower of the catalpa tree.

Pineapple jam with grapefruit and lime

you need:

1 pineapple

5 grapefruits (ca1kg)

500gr of lime

1kg of sugar

1l of water

slice the grapefruits and the lime very thin. discard the beginning and the end, and also seeds

cover with the water and cook until almost tender.

in the meanwhile peel and cube the pineapple.

add it to the other fruit and cook an other half an hour.

add the sugar, give it a quick boil, mix well and the let rest until the next day

the next day finish cooking, it will take some 20-25min.

pour in clean jars and close lid.

let cool up side down.

will conserve for two years if stored in a cool,dark and dry place.

Brigida_ate:

it is not a sweet jam, it is pleasantly bitter.

this is my entry to WHB this week

hosted by Janet from Taste Space

thank's Janet for hosting

I wish to thank Kalyn from Kalyn's Kitchen
for the WHB idea
and
Haalo from Cook (almost) anything at least once
for giving me the chance to try doing
WHB in Italian

Ron Ponche from Panama - Friday 5 o'clock swill

noreply@blogger.com (brii) — Fri, 04 Feb 2011 17:42:00 +0000

I think this ponche is perfect to join Haalo in her weekly Friday 5 o'clock swill
salute Haalo! :-DD

ron ponche from Panama - Tin Can recipes #1

noreply@blogger.com (brii) — Fri, 04 Feb 2011 17:10:00 +0000

I'm very thrilled to start this new adventure together with my dear friends
Ale, Fra, Paola and Sere from the blog Il giardino degli aromi.

When Ale told me that the tin cans where celebrating 200 years this year, I was surprised
I didn't realize it had been so long that people used food in tin cans!
incredible!
I do hope you will join us during this year of celebration.

there is an other even going on for some week's now, it is Joan's fabulous Culinary Tour around the world. I wanted to join but being very slow lately I missed the first trip to Panama so I thought I'd travel alone, that's fun too.
Looking for Panama recipes I come over this site, with some interesting things.
being me a very big cocktail lover, I just had to try this!!
the recipe is from Elle Bee

Ron Ponche

you need:
10 cans evaporated milk
24 egg yolks
3 ½ cups sugar
2 teaspoons nutmeg
2 teaspoons vanilla extract
1 cup water
2-3 cups rum

Add first five ingredients to a large pot (a double boiler is preferable).

Use a mixer to mix ingredients together thoroughly in pot before heating. Cook on medium to low heat, stirring constantly. Allow mixture to cook for 45 minutes to 1 hour, or until ingredients become thick live gravy.

Remove mixture from heat. Add 1 cup of water and rum. Stir.

Scoop liquid into mason jar or other jar with a lid. Note: Be sure to strain the liquid BEFORE you put it into the jars. Refrigerate until you are ready to serve. For best results, refrigerate overnight.

Lovely!!!!!!

Today it is the Birthday of Sofi, (daughter n°4) 19years!
naturally the tablesetting is all pink, using a a Ikea curtain as tablecloth! :-DDD

around her plate, English Ivy and Pink Primroses

19 small candles

Happy Birthday Sofi!!!

TIn Can Recipes - 200 years of Canning!

noreply@blogger.com (brii) — Tue, 01 Feb 2011 11:13:00 +0000

Tin Can Recipes....200 years of canning.

food in tin cans celebrates 200 years!!
and by it's look you couldn't tell.

why do we want to do this collection of recipes?

simply, because everybody, from upper class to lower, in every part of the world uses tin cans.
200 years of canning has transformed our way of cooking, conserving, stocking, re-cycling and shopping...

after had read the article on the Italian magazine "La Cucina Italiana" of January 2011, about this happy bicentennial, we found out that tinning was invented already in 1321, and in 1811 a British factory in London started to produce food in tin cans.
there are more the 1500 different food tin canned, hundred of thousand of tin cans sold every day in any part of the world...

aren't these arguments enough to celebrate worthily this Bicentennial?
to us it seemed right, so let's celebrate!

the rules are very simple:

1) everybody can join, with or without blog

2) make a dish, or more using all the tin cans you like.
no limit of tin cans or their ingredients.
use the tin cans your familiar with or from other country
why not an interesting fusion?

3) put the logo in you post, make a photo of you dish, with the tin can(s) you have used. I you want tell us why you used these(those) in particular, tell us why you use tin cans and if you use them often or not.

add the link to this post and links to these blogs
Il giardino degli aromi
Briggis recept och ideer
Briiblog in English

if don't have a blog just e-mail the recipe(s) and a photo.

To submit your post, send an email to:
bloggiardinodegliaromi(at)gmail(dot)com
with RECIPE IN A TIN CAN in the subject and containing the following information:
Your Name

Name of Your Blog

Title and URL of Your Recipe Post

Your Location (If you wish)

Photo of the dish size 300 px wide

the deadline is the 20th of every month, 12 o'clock Rome time

4) you can also send us your published recipe, but we ask you to make a new post
add the logo and a photo of the tin cans you have used.

5) the event starts on 1 of February and end 1 of December 2011, you can post one or more recipes during the month but must submit them before or on the 20th of each month.
the monthly recap will be published on the 25th of each month.
at the end of this event we will make a PDF with all the recipes received.

Mari's Crustless zucchini quiche - WHB #268

noreply@blogger.com (brii) — Sun, 30 Jan 2011 22:08:00 +0000

it is so cold in these days, together with humidity it is rather unpleasant.
this doesn't keeps us at home, you just have to dress right and then the weather is not a big problem.
the other day I went trekking with my daughter Gokki (daughter n° 3)
her she is embracing a pine.

I actually prefer the garda lake in the winter,

the colors, the loneliness, the atmosphere is special

it was a little windy (cold wind) so the boats where been rocked on the water.

there where small waves on the surface, the sun low in the sky trying to get through the heavy clouds.

others don't even bother to look out the window, they find a cosy, warm place and stay there until you don't tell them that it IS a kitchen bench and should be used to prepare
food, not used as a comfortable coach! :-DDDD

the problem is that my kitchen is really small what you see, it what it is! that's all,
so with Giulia sleeping in the middle, you can't do anything. :-DD
but isn't she sweet?

it is a fortune that the other 6 cats stays in other places, it could have been very crowded
with all 7 of them on the bench! :-DDDD

I found this recipe on Mari's blog "once upon a plate", I found here in of Susan's " between naps on the porch", tablescape Thursday's
mari doesn't give any recipe, so I tried by myself.

I also used little glass jars (these are yogurt jars) I like very much to serve
small personal portions, and these are 150ml perfect served as finger food.

Mari's crustless zucchini quiche

you need for 6 150ml glass jars

1 big zucchini
2 eggs
200gr of ricotta
a big piece of grated Parmigiano cheese
a big piece of some other grated hard cheese (I used Leerdamer)
milk to whisk together

cut the zucchini in very tiny slices (almost trasparent)
put the slices in the jars
wisk together the other ingredients and pour over
bake in oven: 230°C for 20-25min
serve lukewarm with some fresh flowers of mint or thyme

My dear friend Astrid from

Foodblog Pulchens is hosting this week.

thank you Astrid for hosting.

I wish to thank Kalyn from Kalyn's Kitchen
for the WHB idea
and
Haalo from Cook (almost) anything at least once
for giving me the chance to try doing
WHB in Italian

Pear and chocolate cake- Happy Anniversary! -

noreply@blogger.com (brii) — Thu, 27 Jan 2011 19:14:00 +0000

Happy tablescape Thursday!
I know I know, probably you are all already thinking about St. Valentines day,
(by the way have you seen Susan's valentine breakfast?)
but yesterday my husband and I celebrated our wedding anniversary!
26years!

it seems yesterday we knew each other,
it seems yesterday everything started
it seems yesterday, but it is today and will be tomorrow

I believe that every day is a new day, nothing is for granted, you have to earn love and respect, you have to show love and respect, you have to pull up your sleeves and work hard together to stay together.
and now since my dear mother in law is not here with us anymore, all this gets more important. you have to live and enjoy every day, every minute of it!
so, stay close to each other, help each other, love each other.

I found this on the table in the morning.
Flo & Brii

and as I had told Gokki (daughter n°3) that her grandmother always used to bring
me the years first Primroses as gift, for our wedding anniversary
when she came back in the evening, she and her boy friend Giovanni, brought my
a bunch of colorfull primroses.
the photo didn't come our very well, but it was very very pretty, and I hope you can
immagine the atmosphere.

I'm tried again this morning. :-D

Pear and Chocolate cake
this is a very simple cake, the recipe comes from the Thermomix Recipe Book

you need:

100gr dark chocolate + 1 tbsp bitter cocoa
200gr of sugar*
100gr of soft butter
230gr of flour
70gr of potato starch
1 yogurt of 125gr
80gr of milk
3 eggs
18gr of raising powder (one sachet)
1 sachet of vanilla
a pinch of salt
2 pears (ca 600gr), peeled and cut into small cubes

icing sugar for decorations

procedure:

oven at 180°C
grind chocolate and sugar.
add the soften butter, eggs, milk, yogurt and the vanilla, blend until smooth
add the flour and the potato starch, mix well and when it is without lumps add the
baking powder.
mix well, and pour in small baking moulds (mine are in ceramic)
add the pear cubes in the mould and mix carefully.
put in the oven (I put all the moulds on a baking try to manage easily)
bake for ca 35-40min.
check the middle if it is dry.
let cool a little and season with the icing sugar.

gives you 9 moulds containing ca 180gr-200gr of cake each

my father in law, gave my a bouquet of flowers

please stop to visit my fellow tablescapers.
you find them at Susan's

Home made Ginger Tea - WHB #267

noreply@blogger.com (brii) — Sun, 23 Jan 2011 22:16:00 +0000

beautiful morning, and also the rest of the day was very nice

icy cold but in the sun it was rather warm.

I've done absolutely nothing all day, just relaxing working a little in the garden.

I'm waiting for the next full moon to some pruning, it is to dangerous now

it is still under zero at night, and that can damage the plants.

this afternoon I tried the new tisane I have made.

it was good! not like the one Anna from the Mill Bertolini gave me as Christmas gift

but nevertheless using simply ingredients I'm satisfied.

Home made Ginger Tea

you need:

candied ginger*

dried orange peel

cinnamon sticks

cloves

peel orange and dry in the oven at 50°C-75°C for 2 hours

then cut the peels in tiny slices and put back in the oven to finish to dry (takes another couple of hours)

crush roughly the cinnamon sticks and the cloves

mix all ingredients and put in a glass jar.

keep in a dry, cool and dark place.

will conserve for 4-6months.

Brigida_ate:

it is rather long to make candied ginger, but I have tried also just dry the ginger in oven like the orange peel.

it is nice, put lose it's strong perfume. if you prefer a lighter taste, you can use dried

ginger.

peel and slice the fresh ginger. then put on a baking tray covered with baking paper

and let dry in oven at 50°-75°C for 6-8 hours.

you can add green tea leaves if you like.

put two teaspoons of tisane in a cup, add hot water and let it rest for 6-7min (close with a lid or a little plate)

enjoy

Min from Honest Vanilla is hosting this week's herbal blogging for the first time

thank you Min for hosting!

I wish to thank Kalyn from Kalyn's Kitchen
for the WHB idea
and
Haalo from Cook (almost) anything at least once
for giving me the chance to try doing
WHB in Italian

Alici (anchovies) in salad with chickpeas - MLLA 31

noreply@blogger.com (brii) — Fri, 21 Jan 2011 20:51:00 +0000

winter morning, everything looks so clear, so near

I'm really enjoying every day, even the last foggy days

winter is a good period of thinking, dreaming, hoping and waiting
this is my favorite tree, it is a Quercus Pubescens - Downy Oak
it is the last to loose it's leaves, but the first to have new ones.
actually it arrives in April, with both and old leaves!

it was one of the trees we found here when we bought the house. we have 8 oaks, 13 olive trees, a mulberry tree

and a small forest of Robinia Pseudoacacia - False Acacia. I love when the spring wind blows and dissipate the small perfumed white flowers of the Acacia, all over the lawn.
it is so romantic :-)

but now, I enjoy seeing the Jasminus Nudiflorum starting to bloom. every day it have an new yellow flower. it feels the Spring is coming! :-)

I wanted to try something different with the chickpeas, the first time it came out rather good.
even Ilaria (one of our 7 cats)liked it, she eat the part I had put away to make the photo, even the chickpeas!
this is not the first time she does that! :-DDD

Alici (anchovies) in salad with chickpeas

you need:

250gr of dry chickpeas( let swell over night)
fresh herbs (rosemary, thyme, salvia, majoran, parsley for ex)
1 garlic clove
1 radicchio
150gr of spinach (steamed)
2 carrots (peeled and cut in pieces, steamed)
2 fennels (cut in 1/4 and steamed)
300gr of fresh or marinated Alici (anchovies)
home made breadcrumbs

put the swelled chickpeas in a pressure cooker together with the peeled garlic and the fresh herbs. cover with water, and close lid.
cook 15min after the whistle

in the meantime steam the carrots, spinach and fennels, seperately.
slice the radicchio salad
rinse the alici if they are marinated

when the chickpeas are ready, drain them and put them in a salad bowl.
add all the other vegetables, and the alici

mix well, serve lukewarm with toasted home made breadcrumbs

this recipe goes to Simona hosting this months MLLA 31
and here is Susan's host lineup

Pasta con alici (anchovies)- Dani's way

noreply@blogger.com (brii) — Thu, 13 Jan 2011 20:01:00 +0000

this morning, looking out of my bedroom window the whole world was grey.
hm, where was the sun promised
I've been looking on weather forecasts everyday and was sure that I've seen the figure of a sun on todays forecast!
well, it really doesn't matter, this morning we (Monica, Dani and I) had agreed to do some quick trekking along the lake. of course, with sun, blue sky and white clouds everything would look much better, but it was very nice any way.

the lake was very calm, and had a deep blue color, almost the same as the sky above.
looking towards Torri on the other side of beautiful San Vigilio promontory, you could see it was lighter then on this side, and both Monica and Dani said that above Garda - in Costermano and Marciaga the sun was shining. immediately all three of thought..Monte Baldo!
but for this time the lake side walk would have to do.

it is a rather quick walk, forward and back in little more than 2hours.
takes longer if you stop to drink cappuccino in Cisano (and we always do :-D)
all together it is about 14km.

and when we reached Garda again, the sun was struggling to get through the fog and for some moments it looked it would win the fight, but then the fog was stronger and slowly closed the whole the sun had tried so hard to do.

Pasta con Alici (anchovies) - Dani's way
this pasta is an idea of my friend Daniela, I told her and Monica about the misadventure
I have had with a new dish I've tried.
warm salad of chickpeas with Alici (anchovies). (I wanted to do something for Simona, who's hosting MLLA) it came out very good, but it was late so I put the plate in the oven (off) so I could make a photo the next day.
during the night, Giulia or Ilaria (I suspect of Ilaria, she has longer legs!) two of our 6 cats, jumped from the kitchen counter and opened the oven door and eating it all!!! even the chickpeas!!! can you imagine?

anyway, while the chickpeas was swelling again, I tried Daniela's recipe!
very very good!!! thank's Daniiiiiiii!!! :-***

you need:
300gr of alici (fresh or marinated, mine were marinated)*
1 clove of garlic
extra vergin olive oil
breadcrumbs (home made of course ;) )
ca 400gr of spaghetti

put water for the pasta to boil.
in a pan heat up the oil and add the peeled garlic clove.
pay attention it doesn't burn.
lower the heat and the alici, put aside some for decoration.

let the alici almost melt then put aside. when the pasta is cooked**, strain it and put in the pan with the alici. heat up quickly, add the breadcrumbs*** and toss the pasta thoroughly.
serve immediately decorated with the alici put aside.

brigida_ate:
* mine alici were marinated in vinegar and herbs. I washed them quickly and carefully before using them.
** I usually strain 2-min before finish time. I like the pasta very "al dente", put in this case (and always when you add the pasta with sauces, because in the pan the pasta keep cooking), it is better do so, so you want find a softish pasta in you plate.
*** I used home made breadcrumbs with aromatic herbs.