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GLUTEN-FREE PIZZA

To make the idea once I tell you, fragrant, soft, crunchy, tasty, very good, but if we sum up in one word the right word is fantastic.

This pizza is an obsession for me. The more I order a pizza without gluten eo and every time the same ritual: I read and reread the menu of pizzas with its many ingredients, I look at several photos scattered on the walls of the room inviting, I call the waiter and I ask you to show me pizza on his beautiful giant i-pad, I do so with your eyes for a scenic ride on the tables around, and then for me ....." a staple gluten-free pizza, thanks! "

Nooo! I've redone! Each time the same story, I try to take another, I try to convince me by the waiter, but there's no way, I order the same pizza.

E 'a few weeks there I go, and it seemed the right time to try it at home. The result was that I have described above. Try it, but I warn you first ... can be addictive.

Ingredients:

pizza dough: 1 / 2 dose of this

200 g of water

1 and 1 / 2 tablespoons oil

1 teaspoon salt

1 / 2 teaspoon sugar

farm with 200 g of flour or lactose-free

100 g Select a Glutafin

1 / 2 cube of yeast Beer

sauce:

100 grams of cooked ham sliced \u200b\u200bthin

1 buffalo mozzarella

200 ml of cream

1 bag of mashed

500 ml of milk

grated Parmesan

salt

begin by preparing the mashed potatoes, I always use one of the Knorr, because in my opinion is the most good, then powdered and flaked and then fast to do. 3 envelopes from the box leaving, usatene heated milk with salt and Parmesan, when hot add the puree to rain and turn it quickly with a hand blender (add more milk if necessary), allow to cool. ;

For the pizza dough: I did what Felix I have reported the half dose, the procedure is the same with the bread machine. Hang on oven plate covered with parchment paper and bake at 200 degrees for about 12 minutes, until it is lightly colored. Extract from the oven and topped with cream sterderete over the entire surface, add the drained and diced mozzarella, sprinkled with parmesan cheese, cover with the ham and mashed potatoes over the last stendeteci (hence the name, for oatmeal mashed ). Bake again for another 12-15 minutes until a nice colored surface .... and now divoratela hot.

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BOW AND RICOTTA TART CHOCOLATE SCENTED

is how to prepare quickly a good sweet, fragrant and delicate. This ricotta tart and chocolate has two special ingredients. The base is a pastry with almonds and a body and a delicious touch to the classic shortbread. The second ingredient gives taste and flavor cream is the addition of Strega liqueur, which goes well with this recipe. You always get a sweet mouth-watering. The original recipe can find it here , with some small modifications on my part.

Ingredients:

Almond Shortcrust Pastry:

250 gr flour mix c Schar

125 flour almond butter

125

1 egg 1 / 2 packet of baking powder

a pinch of salt

Ricotta Filling:

400 g cheese

150

sugar 2 eggs

milk chocolate chips 1 tablespoon

of Strega liqueur

first step if you do not have almond flour, do as I do: robot in the chopped almonds and grind into flour, no matter if a little thicker but not whole pieces. In a bowl mix the flour Schar and the almonds with the butter cold from the fridge, until un'impasto sandy. Now add the sugar, vanilla, baking powder and a pinch of salt, the egg only at the end. Mix quickly and form a ball, wrap in plastic wrap and refrigerate for 30 minutes to rest. If you do not have time, just put it in the freezer for 10-12 minutes.

Now prepare the cream cheese: tuotli divide and mount them from the whites until stiff with a pinch of salt. In another bowl mix the sugar with the yolks, add the ricotta cheese, a tablespoon of Strega liqueur (if prefer a little more) and 3 / 4 of the previously chopped chocolate into small pieces. Store in refrigerator for as long as you stretch the base. I spread the pastry between 2 sheets of waxed paper and after having buttered and floured mold, I nestled into trying to fix it and cover the edges. Now pour in the cream and sprinkle the surface with the remaining chocolate. If you prefer to leave by the little pastry to make decorations.

Bake at 180 degrees for about 35-40 minutes. Let cool and sprinkle with powdered sugar.

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Yuck! Still

Faced with such a show of indignation is a must.
Someone does not want to blame the citizens, I am fine too, but when you see the whole glass windows, left as documented by the photos, the adjective is just one: CIVILIZED! Those are not municipal waste, those wastes are to be taken in the centers of the area (Ecological Islands) No glass bottles, you are more ignorant. They are dangerous, both for operators and must remove them and the citizens, think of the children who may be injured. Who threw those slabs of glass is a jerk.
In the other photo you see a pigeon while doing the shopping, fruit crates (I wonder who could have thrown it down the street) and we also see the cartoons, those that contain the croissants, used by the bar (but who knows, I can not understand who might resent thrown)
So, if there is any operator distracted that ruins the neighborhood, give him a tip.
First, you have to pay autodenunciare the market (and I think the parts where the photos were taken this thing's got out) and then as the site says dellìama

plastic fruit boxes can be delivered free of charge at collection or in their neighborhood at Points of Furniture collection of bulky waste, electrical, electronic. You can also use the paid service Riciclacasa and work for the collection of the materials at home.

Here are the answers to any questions that an honest citizen merchant of good will can put
For the old people and those who fail to follow the absurd time of collection do love the acquittal, but those dirty fucking rules, and comes from far away to pollute the neighborhoods of others say, maybe I'll make a fine that you remember as long fields!

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WHICH WITCH OF CABBAGE BALLS!

Cauliflower is a food rich in minerals and vitamins, it contains antioxidants, beta carotene, folic acid and amino acids, active anti-inflammatory and antibacterial as well as purifying and remineralizing. In addition, the cauliflower stimulates thyroid function, regulates heartbeat, blood pressure and blood pH as well as being useful, with its juice, fight ulcerative colitis, is also indicated in cases of diabetes.

Certainly that seems to be so by the nutritionist, there is no doubt that it is good and do well. But ..... how the hell do I know him all my brats this? So given that they just do not like cabbage, I'm the mother of invention, and I pulled out of the meatballs. Good, delicate, aromatic, crisp.

I put them in their colorful plates and accompanied by a presentation of the fairy-tale type "are the magic balls of enchanted princesses." From the face did not seem convinced, and in fact all they told me point ... .. Mom! but what the hell have you done for meatballs? instill ..... but I expected.

Ingredients:

1 cabbage 1 egg

cheese like Emmental

grated Parmesan

salt

nutmeg

breadcrumbs ( nutrefree for me)

frying oil

Blanch the cabbage and allow to cool. In a bowl with the help of a fork, mash, add egg, salt, grated cheese, nutmeg and a couple of tablespoons of bread crumbs. When the mixture has reached a fairly firm texture, form small balls of mash in the palm of your hand and put us in the middle a few small cubes of Emmental. Recompose the meatball and pass it in the breadcrumbs. Fry in hot oil and serve immediately.

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MIGLIACCIO CARNIVAL OF GLUTEN

Another sweet carnival Neapolitan, made with simple ingredients, but it gives a result surprisingly delicious. Soft, delicate and fragrant, these are the adjectives that identify it. In fact the ingredients are the same as those found in the Neapolitan puff, but in this case takes the appearance of pastiera.

I'm sure that after you've tried to become the sweet carnevae also typical home.

Ingredients:

250 g flour (gluten-free for me)

1 liter of whole milk

100 gr butter

1 pinch of salt

lemon entire

6 eggs

500 gr sugar 500 gr ricotta

2 packets of vanilla (allowed)

1 teaspoon cinnamon aroma

millefiori

Strega liqueur

zest 1 lemon

butter for the mold

Put a pot on the stove with milk, butter, salt and lemon rind thinly with vegetable peeler. Bring to a boil and pour in the flour with a whisk to avoid hand turn form lumps. Just turn off and cool compact covered with tissue paper directly over the flour.

In a bowl large enough, mount the whole eggs with sugar, add the flour (which you removed the lemon peel), a little at a time trying to avoid lumps (if they were to be formed quickly immerse the blender immersion). Add the ricotta, vanilla, cinnamon, grated lemon peel, abundant wildflower aroma, and about a cup of liquor witch. Grease and flour a springform pan about 24 cm in diameter. Bake at 180 degrees on the bottom shelf of the oven for about 45 minutes, when you see that is colorful enough. Turn off the oven and leave for 5 minutes with the door closed after this time left the door ajar for another 10 minutes. Let it cool completely before tasting. The pudding can also be done the day before, so the flavor will amalgamate better and will be even better.

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Mont Blanc

Lately I write a little blog, but today I ate a delicious cake that truly deserves to be published! As I understand the mum LittleDrag was looking for a way to use dried chestnuts, which had in the pantry and our friend Deborah has offered to prepare a mont blanc that had already been prepared before. Today we had lunch together with the specific purpose of tasting the sweet after a meal :-) and I must say that I liked very much and I'll definitely try to do it! Despite the appearance is not very sweet (if I understand it further reduced the sugar to 80 grams) but the prevailing taste of chestnuts and chocolate. I recently tasted in a restaurant, a chestnut parfait and honey and it was much sweeter than this. That is to say, this I did a while the other would not have ever done, although it was delicious!
Having some friends that I immediately thought of celiac, replacing the classics with the gluten-free biscuits, a cake is perfect for them!



Ingredients: 1kg boiled chestnuts



1 tablet 100 g sugar 500 g dark chocolate mascarpone

biscuits (eg Gold Saiwa)
macaroons


Marsala to taste Chop the biscuits with amaretti and add the Marsala need to have a spreadable mixture. Boil the chestnuts and mash to obtain a puree and let cool. Add chestnuts to sugar, chocolate chips, half a pack of mascarpone and mix until achieving a homogeneous mixture. On a plate lay the first layer of the compound of chestnuts (2 cm) and spread over the dough for cookies, macaroons and Marsala, which we had put aside. Continue this process each time trying to reduce the radius of the layer of the combination as the final shape will be that of a mountain. Once out of the mixture, spread the remaining mascarpone over the entire surface of the cake using a spatula. Cover with plastic wrap and let rest in refrigerator for about 24 hours.