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Tanti auguri, si...

but not for Valentine's Day but for my little blog, which has taken three years Saturday.
I wanted to write this post on that date but mysterious virus showed up Friday and I was lying in bed with fever of 39, which for someone who has never more than 37 you can imagine ... Okay, but I returned to the we ... and in the we ... and now here I am!

If I think that three years have passed since that day in a game where I began my adventure into the world of food blog with Nepitella seems incredible. Incredible that I am able to keep something for so long ... slowly opening the doors to you in my kitchen and trying strive for continuous improvement both from a culinary point of view that photo.

And so, as in all the birthdays that do not comply will be celebrating it with something sweet.
The inspiration for this cake I got it from her , and I must say that despite the absence of butter, eggs and cow's milk came out of something soft and delicious, as well as light light. I put the icing I make it even more delicious!


Cake frosted citrus

Ingredients for the cake

• 200gr 00
• flour 100g rice flour
• 150 g of sugar cane
• 50g corn oil 300g
• rice milk grated rind of one lemon
• grated rind of an orange
• zest of two tangerines
• half vanilla bean
• 16gr
• baking yeast 1 pinch of salt to the icing

• 150g icing sugar
• few drops of lemon juice a tablespoon
• hot

Sift the flours into a large bowl, add sugar a pinch of salt and baking powder. Mix well. Then combine the oil, milk, citrus peels and the seeds of the vanilla bean. Stir again to mix well and remove any lumps. Pour into a cake tin and bake at 180 degrees for about 45 '. Remove from the oven, unmold the cake and let cool completely on a wire rack.
Prepare the glaze by mixing the sugar with a tablespoon of water and lemon juice. Cover the cake and allow to thicken at room temperature.

to participate with this cake contest Cinzia citrus .


very good week everyone, and good to those who celebrate Valentine's Day:)

Martina

Male Happy Birthday Card Wording

E tutto finì in pentola

Se c'è un cosa che non sopporto è dover buttar via o comunque non saper cosa fare di parti di alimenti che avanzano. Tipo le bianche d'uovo quando servono solo i tuorli , le parti esterne dei finocchi che vanno invece usate benissimo per insaporire le minestre (chiaramente bio),  e nel caso di questa ricetta limoni e mandarini.

Si perché mio marito ha preparato 4 litri tra limoncello e mandarinetto (tranquilli non siamo degli alcolizzati, ma come digestivo ogni tanto o come regalino è sempre apprezzato) con agrumi bio provenienti direttamente dal Sud Italia (vi prometto che quando saranno pronti vi proporrò la ricetta dei liquori).

So I found a lot of lemons and tangerines peeled. And what I do, I said to myself?? but some jam! So wandering around a bit on the net I was inspired here and here and I made a very good jam, I'd say maybe even some of the finest ever made.

I have always used the system two apples per kg of fruit that give texture to the jam and all scented with a vanilla bean. The dark color is the use of sugar cane that can be easily replaced with white.

jam lemon, mandarin and vanilla

for about 4 jars of 250gr

• 750gr of chopped lemon (without its white seeds)
• 750g of chopped tangerine (without its white seeds)
• 5 lemon peel (no white)
• 3 apples (I'm going to be those which I have)
• 1 vanilla bean 600g of sugar cane
• 5 teaspoons white sugar
• 200ml filtered water

Peel apples and cut into pieces not too big and gather at the two citrus pulp in a saucepan with the juice from the edges high that came out while preparing and water. In a cutter whip on several occasions the lemon peel with white sugar to create a paste, open the vanilla bean lengthwise and scrape all the good seeds. Then combine all the fruit, put on the heat and bring to a boil. Boil for 15 skimming '. Then add the brown sugar, mix well and bring to a boil stirring constantly. Cook for another 15 'or until the jam has the desired consistency. Pour boiling again in previously sterilized glass jars, seal them, turn them upside down to form as the vacuum. Consume dopo un paio di giorni.

Vi consiglio l'uso di guanti di lattice per ricavare la polpa altrimenti son dolori :) e se lo avete, uno spelucchino di ceramica è il massimo per togliere bene il bianco che renderebbe la marmellata amara. Diciamo che il lavoro è stato un po più lungo di altre volte, ma ne è valsa la pena :)

Con questa ricetta partecipo al primo contest del Ricettario di Cinzia :

Buonissima giornata

Martina

Frame Dimensions Sand Buggy

La mela cotta

 

Some say that the apple has cooked something old and sickly ...

I'm not very well after having tried so above all, baked spicy and fragrant. Maybe made a little greedy by a scoop of vanilla ice cream.

And it's something that brings me back to my childhood when my grandmother did not ever miss a steaming cup of cooked apples and plums. Pity then that certainly preferred bread and Nutella or a nice snack:)))


The recipe is old, old found not know how many years ago at the Natural Kitchen redone a thousand times ... now I go almost to the eye in doses. Almost a strudel without pasta:)

spicy baked apples
for two

• 2 apples 1 / 2 cup white wine
• the grated rind of one lemon
• 1 piece of fresh ginger 1 teaspoon cinnamon
• a handful of raisins 1 handful of pine nuts
• a handful of chopped almonds
• 4 tablespoons brown sugar Peel

apples, cut into quarters and remove the core. Slice thinly. Collect the slices in a bowl sprinkle with white wine, add lemon zest, raisins (with the first find in some hot water), grated ginger, cinnamon and brown sugar. Allow to marinate for an hour to cool.
Preheat oven to 180 degrees. Cut two squares of baking paper large enough, place in center of each half of the fruit, cover with lightly toasted pine nuts and almonds and close tightly. Bake for 20 minutes and let stand for 5 'before you serve with vanilla ice cream or greek yogurt.


very good week of sun seems:)


Martina

Pre-diabetes Metformin

L'indecisa si è decisa...e altre cose

That would be me ... the idecisa always have been. But not for the important things for those I have always decided only too quickly, but for those a bit more frivolous say are a large undecided.

cutting or not cutting your hair? go or not go to sea? trousers or skirt? I go out tonight or not? I buy that jacket or better dancers? things like that ... and also for the appearance of the blog are always very unconvinced ... not that my space is of little importance, for heaven's sake, but I certainly do not compare to the choice of having a child or get married, you say??

Thus, maybe there'll be even noticed, change often look to Nepitella ... because I can never decide. One day I love it and the other hand it seems to me that everything Stone ... Mah! you know, that big problem you say ... However, so here I just wanted to say that I am determined. Each month I will change the background of my blog depending on mood / season / year. I know ... are a bit paranoid schizoid ...

But let's go to the recipe! At Christmas I got a kilo of buckwheat as a gift ... and that I do, I said to myself?? So taking a cue from Federica I ended up making a cake from pucca cuddling in the morning milk, cottage and scented to perfection.

But I still have to figure out if I like this meal or not ... I just can not put it to my tastes ... and what about you?

Banana Bread with buckwheat flour

recipe from the blog Notes

• Chocolate 200g flour 00
• 100g buckwheat flour
• 150g brown sugar 2 eggs demerara
• code 0
• 2 ripe bananas 1 cup of yogurt naturale intero
• 100gr di noci
• la buccia grattugiata di una arancia
• 1 bustina di lievito per dolci
• 1 pizzico di sale

Frullare le banane con lo yogurt. A parte montare le uova con lo zucchero e la buccia d'arancia a lungo fino a che non saranno belle gonfie e spumose. Aggiungere il composto di banana, la farina 00 setacciata, quella di grano saraceno ed il pizzico di sale. Mescolare per amalgamare bene il tutto, aggiungere il lievito e mescolare ancora. Tritare grossolanamente le noci ed aggiungerle all'impasto mescolare velocemenete e versare il tutto in uno stampo da plum cake ben oleato. Infornare a 180° per circa 50' o fino a quando inserendo uno stecchino nel centro non risulterà asciutto. Remove from oven and cool the cake on a grattella.

I would also like to thank this girl that I dedicated the award Stilish blogger Award, with beautiful words, thank you!

So therefore I should say seven things about me ... Or My Mom ... I'll try: 1. are messy:) 2. I love cooking and photography (and by?), 3. I love chocolate in all its forms, 4. I try to treat myself whenever possible with homeopathy remedies or with natural 5. I could feel the hours to see my son play, 6. I tried to be vegan but it's just my way 7. I love to see the kites flying in the sky.

this award, I turned it over to you all my friends, who knows, you would like to reveal a little something:)

One more thing and then I swear, I leave you in peace) are open for voting in the contest of Labna, if you liked my soup and celery to the two you like to support me because they do not vote? or at least go have a look there are lots of delicious recipes :-) there is time until February 10!

advance I wish you a very good weekend, also because I do not think of anything to write tomorrow, and thank goodness you say:)

A hug

Martina