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an extra gift

Since Christmas is coming, I was able to shell out an extra gift for my boyfriend!

Q T his wonderful mold Silikomart!

now I just have to think of a recipe to fill! Suggestions?

:-)

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pineapple sorbet

From outside the window feel the crunch of the snow is melting, is a noise that I love, I am reminded of the woods!

All the cold and ice in recent days reminded me of the cooking recipe that the teacher taught us in his course of cookies that I took a week ago. One of the participants had requested an idea for a sweet dessert of fresh and not too elaborate. here's the idea, which can be prepared long in advance and I am happy to share with you .. let me know if you will! (Ps. I will do it at dinner New Year's Eve)

Pineapple Sorbet

take a ripe pineapple, we clean it well and cut into cubetti.non must be no waste of skin. we put these cubes in a freezer bag and put it in the freezer. (Even a month before!). In the meantime prepare a so-called "syrup 50-50" or 500grammi of sugar and 500 grams of water. that we can spice to taste with cinnamon, star anise, which will be added when the syrup is boiling. we do cool and puts it in a glass jar tightly closed. It can last for 15 days without ever opening it.

the day of our dinner we pineapple cubes in a blender and the syrup slowly until it becomes creamy. it's up to us to decide whether to add the syrup.

this can be done with peach, melon .. to remind us of the summer gone!

idea of \u200b\u200bdecoration: thinly sliced \u200b\u200bpineapple, dusted with icing sugar and bake!

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a quick and tasty side dish

Good afternoon!
today I feel sad, captain of those days that you feel down, down, down .., moreover, the Paul Fox also said that the twins is not a great day!
The other afternoon I exchanged emails with a couple of friends of the Piedmont to make arrangements for New Year Gala Dinner, which will be packaged by willing to help me because my hands .. I brought them to divide and sweet contorno.Alla question, "intend to outline the appetizers?" I have fallen in his arms, if I call them boundaries, they are not starters!
This idea I have stolen from Cristian Bertol, who proposed the test in an episode of the Cook

Radicchio to the plate with "ribbon" of bacon (I invented that name!)

Take the red radicchio, that long, we cut to length, and passes it to wash the plate until it's ready when appassire.una "tie" around a slice of bacon and sauté with butter nocina .. good and quick! :)

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"Science in the Kitchen and the Art of Eating Well" Pellegrino Artusi

Happy December 1st!

November has flown by, but left his son and his bad weather, torrential rain!

last night with my friend Francy, we found a new shop here in Pordenone, from where I write. It's called Cucina33 and it's really interesting. The thing that struck me the most are the books! Own books that I like: cooking, cooking! National, international, a little of everything ', a true paradise!

so, mesmerized, I was in the throes of rapture to buy everything I want it all-but wisely then I thought that Christmas is near, my marriage and also so I could make a gift list for those who want the original that allows me a gift not to spend absurd figures ..

But let us! The eye was upon this book by Pellegrino Artusi, and since that was the last copy and I have always heard, I got it!

It 's really beautiful, with recipes, tips of a modernity that are crazy!

knows she can not put on some of the outstanding recipe Artusi ..

you soon!