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YEAR'S DINNER - ENOUGH WITH THE "usual stuff" !

As usual, a spoonful of lentils you should eat and drink before the last stroke of midnight, when the year is about to strike again.
This belief derives from their flat and round shape reminiscent of the coins even if small, numerous. Not everyone believes, and yet ... "Traditionally" the doors still on the table.

But did you know that there is a wide variety of lentils? Unfortunately, there are well-known, hard to find, and then you tend to eat ..... "The same old soup"!

Oggi vi vorrei parlare delle lenticchie beluga, sono bellissime solo a vedersi, ricordo la prima volta che me le fecero mangiare, rimasi estasiata da quanto erano belle, piccole, lucide... e.. perchè no?
ELEGANTI!

Sì, le trovo eleganti e raffinate e sono certa che se quest'anno presenterete le lenticchie beluga alla vostra cena di fine anno, fareste un'ottima figura!

Potete cucinarle esattamente come le classiche alle quali siete abituati, senza ammollo, una cottura di circa 20 o 30 minuti, a fiamma lenta, magari se ce l'avete, in una bella pentola in terracotta.

Si sposano molto bene con il pesce, che ne direste di abbandonare il "solito" grasso cotechino per quest'anno? :-))))

Eh lo so, forse starete pensando che la tradizione vuole le classiche lenticchie con cotechino.
Ma magari, cambiare, non solo ravviverà la vostra tavola e stupirà i vostri ospiti.. ma vi porterà più fortuna che lo scorso anno?! :-)

Visto che io sono una specie di "anticonformista" e odio regole, tradizioni e quant'altro...le cucinerò questa sera, domani vi proporrò la mia ricetta. (  Riso integrale alla zucca con lenticchie beluga  )
 Voi intanto, procuratevi le lenticchie!
Potete trovare i negozi che le vendono, tra i link che ho elencato in questa pagina a destra.
Ci sono gli indirizzi of various shops throughout Italy.

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FOR READERS OF MY BLOG ...

Hello everyone.
I am very happy that my blog and see the number of readers definitely motivates me to write almost daily! Many people write me and ask advice of any kind .. and this makes me happy.

The Boxing Day blog has had 118 visits, a record, and now I have 10 fixed readers.
My tenth player is an important person in my life, the one who taught me everything I write.

I was told by some of you who do not receive notifications via email, nor if I write a new topic, or if someone comments on my recipes.

If any of you want to be notified by mail, let me have your e-mail
If you do not write it here, send them to my mail:

stefycunsy@live.it

Notifications can get:
- if I write a
new article - if someone, or yourself, comment my recipes
- in both cases.

Thanks for being there, I'm very happy, especially because I hope to help you, as someone has been for me.

Stefania

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WHITE SUGAR HYPER-TOXIC AND REFINED - what we need to know

I was thinking how many sweets are eaten at Christmas, panettone in sugar, pandori, nougat, handmade sweets. But the sugar hides everywhere .. in liquor, soft drinks in which we find in supermarkets, jams, canned fruit, yogurt, sausages and ready meals .. sometimes vegetables cooked in milk, bread, various dips, it's practically everywhere, read the labels what we buy, we will be amazed!

And since that white sugar is everywhere, it would be good to know what we are introducing into our bodies, for example: how it is produced?

The sugar juice from the first stage of processing beet or cane sugar, undergoes complex changes Industrial : is first purified with milk of lime which causes the loss and destruction of organic substances and , proteins, enzymes and salts of calcium, then, to remove lime and 'remained in excess, the sugar juice is treated with carbon dioxide. The product then undergoes a treatment with more sulphurous acid to remove the dark color, is then subjected to cooking, cooling, crystallization and centrifugation.

You get so 'raw sugar. From here you can go to the second stage of processing: the sugar is filtered and decolorized with animal charcoal and then, to remove the remaining yellowish, is colored with blue dye or blue idantrene overseas (from the tar and then carcinogen). The final product is' a white crystalline substance that no longer has' nothing to do with the rich sugar juice starting and sugar is sold to the public for much of what 'you eat ......

! virtually sugar contains lime, ammonia, acids, e. .. traces of sugar beet,
a result, the first dark juice rich in vitamins, minerals, enzymes, trace elements that would give all their beneficial contribution to the life and energy and health ... not remained virtually anything!

And to make matters worse, to be assimilated and digested, white sugar robs the body vitamins and minerals (especially calcium and chromium) to reconstitute at least in part to 'harmony of items destroyed by the refining .
The hyper-toxic white sugar refined in the intestine causes fermentation with gas production and abdominal distension, and alteration of bacterial flora with all the consequences that this' implies (colitis, constipation, diarrhea, training and absorption of toxic substances, etc.).. In that regard, you have certainly noticed the annoying feeling of swelling and heaviness that you feel after eating sweets made, rich in sugar.

How is the product instead, full of sugar cane?

With a traditional method simple: you squeeze the cane and the juice is concentrated through evaporation of water, using cane residues as fuel. With this process, the nutrients that are normally lost in the refining of white sugar, are being kept!

Lo zucchero integrale di canna inoltre, è ricco di sali minerali, soprattutto di ferro.

Non è sbiancato chimicamente e la naturale presenza di melassa gli conferisce un aspetto scuro e non cristallino. Lo zucchero MASCOBADO, (quello che vi consiglio) ha dei piccoli granuli, un retrogusto di liquirizia, è davvero squisito!!!

Fate attenzione,però.. in commercio c'è uno zucchero spacciato per zucchero di canna, ma è semplicemente zucchero bianco,tossico e raffinato, tostato e reso dunque leggermente scuro, ma non è di canna!!!!

Per saperne di più, potete look at this link:

http://www.alberosacro.org/lo-zucchero-bianco.htm


RECOMMENDED READING: Sugar Blues: The sore sugar

Personally I use the cereal malt (the rice is the most delicate, barley is more tasty) to sweeten your drinks or make sweets or sugar cane full mascobado ; be found in any health food store, macrobiotic and natural on this page I've listed the link with the addresses of shops, clubs and restaurants that sell these products all over Italy!

Spread this article to all your friends!

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TOFU MAYONNAISE - no eggs

Here I am, after the traditional mayonnaise, which has been successful, ( my traditional mayonnaise ) I find myself offer mayonnaise without eggs! I hope you understand from the picture, what is dense .. I really liked it and I must say that he remembered very traditional, yes ok, with a bit of imagination :-)))



vegan may offer it to your friends or you could use it to change ..
E 'to make good salad capricious, perhaps on the toasted bread as an appetizer.
I have other ideas for using it, I propose the following.
Here is the recipe: Ingredients


:
160 grams of tofu (or half a stick of what is available commercially.
25 g of sunflower oil (I recommend, which is of excellent quality or will suffer taste)
40 grams of milk (in this case I've used raw milk, but it indicated that soy) 2 teaspoons
UME SU (sour umeboshi) or Favorite apple vinegar
Turmeric or curry powder

Procedure:
Boil the tofu in water and a pinch of salt.
When the tofu is hot, put into the food processor and blend.
When cream is reduced, add a goccino cooking water and blend a little longer.
At this point, you can gradually add oil and milk, previously only offered for short.
Blend well and add the umeboshi. The latter is a salty sauce (this recipe is in fact added to its salt) you then evaluated, according to your taste, how to put some.
If you deem it appropriate, add a little water usata per la cottura del tofu e per ultimo aggiungete della curcuma in polvere o se preferite, del curry.
Ho trovato pratico concludere l'opera, con il minipimer, per renderlo ancora più spumoso e meno granuloso.
Ecco pronta la vostra maionese di tofu!
Se proverete questa mia ricetta, spero mi scriviate come vi è sembrata e se siete rimasti soddisfatti!
Grazie..
Vi illustro la foto della maionese utilizzata per farne un'insalata capricciosa:

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Day 29 And Cervix Is Soft

THE SCENT OF INDIA ..... RED LENTIL SOUP

Conoscete le lenticchie rosse? Sono indicate per le zuppe, le ho assaggiate qualche anno fa in un ristorante indiano, avevo ordinato una zuppa, era squisita!
Ho memorizzao gli ingredienti dal menù ed ho provato a farla a casa, ottenendo praticamente lo stesso risultato!

Ingredienti:
Lenticchie rosse;un paio di noci di ghe (burro chiarificato);Semi di cumino;buccia di un limone non trattato,grattato;Prezzemolo fresco tritato; Sale

Procedimento:
Metto tutto in pentola a pressione (tranne parsley that should never be cooked) by filling with water so that it is very soupy, and the hiss I cook about 7 minutes. And the soup is ready!

It 'really delicious.

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CUNSETTONE - panettone stefycunsy

For several years I have in mind to take the cake home, but I always postponed it. This year I finally decided and here I am, with the CUNSETTONE, as suggested by my friend Roberto Rovira, after a small poll on my Facebook Wall.
The company was not easy, but I believed until the end, even when struggling to rise .. I always tried to give him the right push and when I did not want to cook tended with care, but ... I'll tell you this tomorrow with the recipe. Meanwhile, I'll introduce myself! There he is!

I first prepared the pastaMadre, it is important that it is very active, full of cavities.

giorniprima 10 I started to cool it, to give the proper strength, adding a daily meal T1 (a white flour but rich in fiber) and water.

A day before the sourdough siapronta, warm 250 grams of milk (I used oat voipotete put the milk you prefer) without boiling, aggiungoun piece of vanilla bean and scrape the skin of a orange and unlimone untreated. I cool down and rest infrigorifero a day.

the evening, I can finally make first graduation mixture composed of the following ingredients:

• milk prepared precent (waiting for it to reach room temperature) filtered on which dissolve 350 g of sourdough
• 9 mounted yolks with 400 grams of brown sugar
• 3 eggs
• 850 grams of flour (I used kamut and T2, it is very rich in gluten)

good job all ingredients (before liquids and then solids)

Although the company èinizialmente difficult, I try to work to better the dough. Initially, it can be sticky, but then I can get unpanetto quite smooth and soft, I decided to split it into two parts, because I already big one!

transfer the two bodies in 2 ciotoledi glass and close with plastic wrap so that air nonpassi and place them in a warm area of \u200b\u200bthe house. Lasciolievitare all night.

If after 24 hours, it seems chel'impasto has not risen enough, I recommend diriprenderlo and treat it again and let it rest again, senecessario another 24 hours, as in my case. The scent èfresco, feel the aroma of orange and lemon, a taste pezzettodell'impasto and I must say the taste is not really nientemale.

After this time, potetepreparare the second part of the mix to join the previous one, with compatibility, the following ingredients:

• 300 grams of soy butter dissolve them with 50 grams of white chocolate
• 3 tablespoons malt rice (or honey)
• 350 grams of flour T2
• 5 grams of whole salt

I get a soft dough eprofumato.

Now I must find a way to mix previous amalgamarloal and it is by no means simple.

amalgamate the two bodies, but devo farmodo che divengano uniformi, così credo che la strada miglioresia suddividere il primo impasto in più parti e maneggiarlegradualmente unendole tra loro a poco a poco.

Non vi dico laginnastica che le mie braccia hanno fatto,

è stata veramentedura. Ecco le varie fasi:

 

 

Devo aggiungere l'uvetta passa,precedentemente ammollata insieme adelle albicocche secche. 

Riapro l'impasto per amalgamare nuovamentetutto in maniera uniforme. CHE FATICA!!!

impastodentro Finally I can put the form and let stand for 24 hours.

cunsettone The resting , yellow morning was well grown, but must rest until this evening, again. To avoid drying out the top, the appoggiosopra a damp cloth. I let it sit all day. at this point I should FIRED, MAVOGLIO let stand STILL ALL DAY, I usually put the evening.
Here are the various stages of rising from the moment I put it inside the Form

bake at 150 °, but after more than 1 hour laparte to develop and extend to form unvulcano as being rash, was beginning to get a tan too much for imiei tastes. I put a toothpick skewers and those for effettisotto is still raw, I turn the oven only parteinferiore in the oven and place sheets of greaseproof paper, wet nellaparte up to avoid burning. Unfortunately, I have continually ripeterequest'operazione

, how do you as a patient with high lafebbre putting the wet patches on the forehead .. It seems an hour and a half times the chedopo cunsettone is almost cooked. I decided quitting in the hot oven, slightly open and go to sleep.

Here are photos, during and after cooking, and slice.

The taste was very good, the cooking was almost perfect, in my opinion was to rise again or simply had to be more yeast, this would have softened. But all in all, I must say I satisfied with my experiment!

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Se questo articolo ti è piaciuto, lasciami qui sotto il tuo commento o eventuali domande  e condividi questo link ai tuoi amici! Grazie!