With the first sunny days, when winter is coming to an end and the temperature begins to concede a few degrees more, here comes the “voglia di mare”, that will take you to go see if it’s still there, verify that the fog won’t be swallowed up … so Sunday taken by this desire we went to reassure us that he was still around where and how it should be.
The boats were in place anchored in marinas, seafood restaurants pelted their fragrant references to passers-by as if they were the sirens of Ulysses and the fishmongers were open with their abundant buffet counters, totally normal! And suddenly the desire to fish I can’t take it, axle, after evaluating what I could Cook in a short time, considering they were already past noon, I decide to buy docks. Yet I had no idea how I was going to get, but I knew that they would be ready in a jiffy.
So begins my mystery box on Sunday that turned into Moles in a pan with citrus and pepper rose, really delicious so much that I decided to write the recipe and share it with you today!
Those who follow me know that the city of Mantua with its treasures and its gastronomy, hit me in the heart, but also a little tastebuds! In September for the festival of literature we come back and we saw her in a different light, and crowded with people who are passionate about books, but above all we enjoyed again, and as the first visit we brought home another Sbrisolona Cake. ... that unfortunately is over too quickly!
Unable to live without Linkwithin valance, I decided to try to make it! Some time ago a friend gave me her recipe, but I hadn’t tried it, so I went looking for her and I made it, but gluten-free version!
Today we return to ethnic tastes and my version of chicken soup to tamarindo. Tamarind is a typical ingredient in Asian cuisine I tasted in a variety of combinations during my travels in Asia, still remember with tamarind crab ambush watering I munched on Phu Quoc Beach in Viet Nam now has quite a few years ago.
I read recently, among the recipes of a blogger I follow (elder Flower), a stew of chicken in tamarind and peanuts and since I love the tamarind, I decided to try it, then while I could have lent the preparation I changed direction and decided not to make a stew from the sauce, but rather a genuine Thai-style soup because if there is another thing I love is dunking a lump of glutinous rice in coconut milk sauce and I didn’t want to totally deprive me and my guests to this delicacy, especially if in the sauce there is also the taste of tamarind!
So I set off on a tangent and the recipe has become remotely inspired by the original! Try it I’m sure you lick his whiskers, too! Continue reading
Here I am with a new experiment this time a super No!
Always in “a sweet No is good for everyone, “today I propose a blanket tart made with vegan gluten free shortcrust yogurt soy, preparation is much simpler than the name I gave you and the result is a tart gluten free, lactose free and without eggs, a species of great cookie of excellent jam!
… but no more talk and let the preparation!
This morning a friend of mine used to say “nice weather they want!!! you return to soups, to wool and winter cakes! “as blame? …. Yesterday I prepared beef stew with onions and apples!
As it turned out a treat I decided to share the simple recipe and offer it to the contest the garden blog intolerant Child Without is good, besides being lactose free I adapted well to the gluten-free, by simply replacing the traditional flour with rice.
If you also this may 1 you get cold and you want to warm up with a really comfort food try this beef stew with onions and apples gluten-free and lactose-free!
The sudden return of the cold makes me just want to soup! I therefore the ball the opportunity to prepare and offer this Vegan soup in thai style ethnic-inspired my soup, completely vegan, gluten-free and lactose-free, but really tasty because as I always say: “anything cooked in coconut milk becomes delicious!”
The recipe, as I said, is made without lactose and gluten and therefore meets the requirements of the contest The child’s Garden blog Without intolerant is good. The idea that brings me to present this recipe is to start children in General, but in this particular case the children with allergies, Eastern-flavored, taking advantage of the goodies of coconut milk to make them appreciate the vegetables!
Let’s see if I can do this!