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Paccheri with broccoli, raisins and pine nuts

During this time my gut pigrissimo (I know, I know it is a cooking blog so I can speak of mica needs!) I is 'asking for mercy in a roundabout way, and I promised myself to cook more' vegetables, cook them because I eat at my house just me, others refuse tight! So I said that I was eating a bit more tax '"healthy" and then when I go to the supermarket I buy different types, and then at home or leave them' I look and wonder the reasons of their sad existence, or the boiled and then after a spoonful of bland taste, I say, but I'm about tomorrow I make the dough!

And so 'going on forever, broccoli pasta is his death, as for the zucchini in a pan; me they taste the spinach salad (leaves more 'keep) or call the peas in the risotto ... e. cuttlefish. the other vegetables? depends .... However, without digressing too

redone broccoli in a pan with olive oil and garlic and chili, blended with white wine and flavored with raisins and toasted pine nuts called paccheri who rushed (the company of the gift corkscrew) and there they are jelly for lunch , and just finished I felt even more 'happy because: I eat the vegetables !!!!!! we want to do each one has its convictions!

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Pennette truffle cakes

Saturday (two Saturdays ago but I say ') I invited to dinner dear friends, and knowing that one in particular loves the truffle, I have prepared this first that we love so much and is very fast ... in fact the night of the dinner I came home at seven because I had to stock up for the puppies pigiamoni who were not over and so I had to prepare all travel spending ... fortunately I had already 'done hastily and I prepared the sauce for the pasta for 6 people:

4 sausages, fresh cream 2 packs, a pack. of truffle oil, salt and black pepper.

Boil water to cook the penne, while in the oil and pan fry sausage into small pieces, sprinkle with white wine, very little salt and black pepper fresco.Dopo a bit ' add the cream, thicken for a few minutes and finally mix the truffle sauce, add a few tablespoons of pasta cooking water, drain the pasta and grated cheese Sautee in condimento.Servire fresco.Poi I prepared the pork orange and brandy postero 'below .....

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But what I'm cold today? Between this cycle and sore throat .... now that is in fashion ... especially at my house, I'm 'just put bad! That I Until a few years ago (four to be precise) never gets a fever, I did not know what they were antibiotics .. short burst of health, physical problems and are now all more often than I care two together ... but what happens to me? maybe my antibodies are gone on holiday to the Maldives for me? the years pass, however, physical problems and to cover increased sti 'cabbage white hair is no longer enough' a ride to the hairdresser once a month and a half! and this is even more 'serious!

Okay 'must console ourselves with food, as always, and without thinking about those damned 4 kg in piu' accumulated, as if by magic from the belly, thighs and buttocks (never breasts he! Ever!) And tiriamoci on this moral a mat and let's get into it with a nice pot sa 'pork this winter .... we really liked the contrast with the orange and brandy ... try it then tell me ok?

Ingredients:

a pork loin

onion garlic salt pepper

1 and 1 / 2 oranges

white wine and brandy

flour 1 tablespoon

Procedure:

Squeeze the juice of an 'orange slice the other half and set aside.

Finely chop garlic and onion, fry in a pan with oil, pass the pork in flour and shake to remove excess, then cook it on all sides in the pan, season with salt and pepper to go to a medium heat for 10 minuti.Poi blend with the wine and the brandy and add orange juice, cover and reduce heat 35/40n cook for about minutes, stirring often.

At the end of cooking add the orange slices, let cool and cut the meat as thinly as possible, pour the sauce over it and arance.Buono and effect.

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Today is a beautiful day, I even went to a reading course for children organized by the teachers of school of my puppy, a really nice thing, since often we moms tend to tell stories in a somewhat 'mechanical and sometimes without enthusiasm, but closer to the reading is crucial for me because the relationship with the book's remains and maybe even from great read ... no? however I also had dinner ready (I prepared for lunch, it was not autopreparata ... even if I'm 'working on it! Alice cooking magazine, which I bought for the first time after seeing the advertising on sky .... but who knows what in fact Nigella ?????

Ingredients: 450 gr flour 300 gr icing sugar (I put 100 and 100 normal icing)

250 gr butter

a pinch baking powder

2 tablespoons vanilla extract 2 eggs

nutella

proceedings:

work in the flour mix. sugar, butter, baking powder, vanilla extract (I added a pinch of baking soda) and eggs. Ask a close ball in plastic wrap and refrigerate for at least 1 hour (I was in a hurry, and then I put it 30 minutes in the freezer). Roll out the dough with a rolling pin and make records with the molds, then put biscuits in half a teaspoon of nutella, close with another cookie, pressing bene.Infornare and close to 180 degrees for about 20 minutes but you have to double check. I thought not to grow up and then I put them too close, but then I disconnected them ... still very good, to be redone for sure!

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SEE ALSO DO pies!

Ok, today launched the "challenging" ... to all of you who like me have a blog, even the big ones are never wrong (so to speak ) just to all .... just for once, instead of those gorgeous recipes super successful and those sensational photos only to look at my liver turns on itself with envy (you always say). I'd like to see is a selection of pies, recipes you can not or like me, but good routes of cakes, or even absurd crap! Have not believe that you only go out every delicious and beautiful things from your kitchen as usual to me. .. c'mon, c'mon let me see, I want the truth! Also because
Let's face it: we are all so perfect mica, we are all human, and although we are committed and have this passion, I'm sure many (if not all) like me, sometimes they try, sometimes wrong, sometimes few are satisfied (even if the husband or the child whose turn it immediately dismantle the enthusiasm with the classic phrase: perhaps it was better if ....!!!)

a short speech: I put this recipe, because in the end was decent, but I broke all came out underneath and a mega casino ....

is TRUE ABOUT HOW TO ME, MUST GIVE AT LEAST A POST ON HIS BLOG OF A FAILED RECIPE MUST! (You always say!)

So spread the word and let me know, mess greetings to all!

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Polenta with melted cheese, mushrooms sasiccia

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Fennel and walnuts in a pan with double chocolate muffins

This easy and tasty side dish the I do not know where I'd seen ... if someone is the owner of this recipe that you forgive me for my carelessness for not having marked the name .... mea culpa mea culpa mea culpa, and is not to be told tomorrow who stole the recipes or more!

stress then this recipe is not my work but I do not know who he is!

And now we come to the ingredients:

4 fennel (I will always do a lot more ')

5 shallots 1 clove garlic

pecorino romano

12 walnuts

parsley, thyme, marjoram, salt pepper and butter

proceedings:

cut the fennel and shallots (peeled) into pieces and put in a pan with a little oil, garlic salt, pepper, a bit 'of butter and a dash of milk, cover and go on a moderate flame / low for 15 minutes.

After this time open the lid, sprinkle with grated cheese, marjoram, thyme, parsley and chopped walnuts, cook another 5 minutes and serve.

good appetite, and of course if the owner makes you feel I'll put 'instant his name on the recipe!!

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