It is officially started the frenzy of the race to the Christmas present! In This long week end of the immaculate we have just finished decorating the house, put lights, make trees and cribs, which here it is! The most predictors have already begun to look for their gifts, but since I know that it can happen to forget someone or to receive an unexpected gift and not get ready something indicated for reciprocate, today I want to leave you an idea, a suggestion, something that You can do it from you and that I am sure will be welcome even in case you want to offer it as a gift. I want to share my recipe of the Compote of quince apples and bergamot, as well as being easy and quick to prepare, I know that it will also be a welcome gift! Why do I know? Because it has been among all the compotes/jams that I have experienced in recent years, the most successful one! The one that everyone tells me how good that jam was!
My advice is to prepare it for your family and for your friends and to keep some pot decorated to party to offer it as a gift in case of necessity! I’m sure you’re going to make a figure!
Our vegetable garden (vegetables for all of nettles) continues to give us a lot of vegetables also in winter version, so between cabbage, broccoli and cabbage are always looking for new ways to cook them and make them appetizing. Today’s recipe, pasta pears cabbage and porcini mushrooms, is the appetizing result of one of my usual experiments, tested several times is a condiment for vegetarian pasta (with wanting a vegan option) really to try. We come to the recipe….
Here I am again to experiment gluten-free recipes, today we prepare rustic biscuits without gluten and dairy-free to participate in a talent contest to which I was invited by my colleague Bloggher Letizia di without is good. The mix of flours I used of course is home made, which I personally created to try the sorghum flour for my first.
The result are these crisp and crumbly good biscuits, and I do not say to convince the judge of the talent, but I made them try to the last unsuspecting guest of my B&B and loved them with tea for breakfast!
…. but let's move to the hard and see the recipe
The recipe for this plumcake yogurt and fruit tatin I am going to give you is my workhorse of summer and probably using a different seasonal fruit, will also become that of autumn and winter!
With this light batter, because made with yogurt instead of butter, you can also make delicious muffins. In this case you can put fruit inside the Muffins (adding a little fresh fruit Compote between a spoonful of dough and the other in cups), or if you don’t have fresh fruit, you can also use fruit yogurt and season so! … be creative and create a thousand different versions but always delicious!
Impress your guests by preparing two delicious beef tartare as a real chef is no longer so difficult, in fact it is actually easy fast and secure! It is no longer mandatory to have a butcher and a blast chiller! You may have noticed that recently in refrigerated coop appeared the tartare of beef cream under vacuum, if you haven’t noticed them because they’re delicious!! With these ready-to-use tartare will be a snap to make a great impression and prepare a special lunch or dinner!
This summer I got inspired often by the book “totally raw” which accompanied salt and pepper of August, in fact these two recipes are freely inspired by and modified by that magnificent monographic issue on raw!!
For these warm days, which probably will be the last of this hot summer there is craving for food fresh and different combinations! So I got inspired by the Bible “salt and pepper” of August that offers us a fantastic an insert “Raw”, All to make this dish cold smoked salmon with White peaches, also excellent as an appetizer for a fish dinner.