the sweltering heat wave in recent days, has now given way to a climate very comfortable .. a warm, windy, clear skies that Emilia is difficult to see e. .. like cooking ..
lately have been just too lazy, and today I wanted to cuddle her husband Mason * * restructuring the economy in our future home, with a dinner prepared with love.
I turned on the oven and in the order I have: *
cooked erbazzone (whose family recipe one day I'll post the joy of my housewives ) *
prepared the roast beef for tomorrow (Sunday = no kitchen) *
baked dish of vegetables
* made my first crumble
sailor how much stuff ....
the first two to skip the recipes .. I want to concentrate on the pan and crumble. the dish is prepared with whom I participated in the contest on Sigrid childhood recipe (with zero results) .. I did not have the time to blog, I had not realized that this recipe is my children and for various reasons I had never done since I was married ..
the crumble .. well ... I had some nectarines awful that they did not know of anything (and believe me there is ... nothing inedible as something that does not know anything !!)... So I said to myself that maybe it was time the crumble, having already tried pouring out the same fish at the dinner on Thursday, grilled and served with vanilla ice cream ...
THE PAN VEGETABLES OF MOTHER TERESA
this recipe (which my mother has ever given me and that I invent today) is MY PERSONAL RECIPE OF THE CHILD
all mothers, without exception, take the tramway cuisine, and their loved ones for weeks propinano the same (good) things the same ... I do not know .. roast chicken, soup cappeletti .. is true or not, for certain times you eat only those things in the family??
Well I only know that the dish I ate as a child, then he's not heard anything for ages ... and now thanks to that contest, I was back under your nose the smell of summer.
savoring this evening, I found myself at the round table of mine, when I was about 9 years, and my brother 13.
summer after a long day at the pool, cooked by the sun, chlorine, and the board ..
wet hair
eyes burning
little desire to sit at the table
head straight from a tired arm
but there's the pan that smacks of summer vacation and then you eat
happy here I hope
just telling it so that, for them this might be the recipe of our childhood
I dedicate it to my mum, my dad and my brother
4 servings
round tomatoes 4 medium potatoes *
3 * 2 * red onions
dried oregano to taste
extra virgin olive oil, salt and pepper to taste
* Try to find vegetables that has the same diameter
preheat the oven to 200 °
sliced \u200b\u200btomatoes, onions and potatoes. arrange in a baking dish, alternating them. salt and pepper on the surface, then sprinkle with oregano and plenty of pepper and a drizzle of extra virgin olive oil ... a thread, well ... more abound.
cook for about 30 minutes. they are not really paid attention to the cooking time: When the vegetables begin to roast and the smell of summer is spreading around the house, then the pan is ready ....
Crumble WITH WALNUTS AND PEACHES PLUMS
for this cake that has always inspired me, but I never had the opportunity to do, I used - as I said above - peaches nuts horrifying ... those that would like to get back to where you took with the retina and all that, committed them to the poor taste and say that you can not sell stuff like that ... then give up there in front of everyone!
but the dog Homer, not eat the peaches, and if there's one thing I hate is to throw away food .. so I thought it a good marinade and cover the butter sugar and flour MAYBE could help .... and so was
now ... I LOVE Crumble!
ingredients for a dish 20 cm
nectarines 2
plums
files 5 1 / 2
mascobado sugar 2 tablespoons flour 00
100 g hazelnuts 30 g *
cold butter 100
gr sugar 50 gr
* I had a micro bag of hazelnuts I had taken a thousand years ago and was supposedly intended to decorate a parfait ....
preheat the oven to 200 °
nectarines cut into wedges (without peeling) and the plums into quarters. place them on the bottom of a baking pan (I used an aluminum pan with a diameter of 20 cm). spray the fruit with the lime juice and two tablespoons of sugar deploy Filipino. marinate half an hour. Just before baking, in a bowl combine the remaining ingredients froma the crumbs with your hands. then place the mixture over the fruit buttery trying to cover it.
Bake 20-30 minutes .... again, I forgot to take care of the time ... but I trusted my nose ... when the fruit starts to boil and become colored cookie crumbs, then the crumble is ready ...
served warm with vanilla ice cream ...
died of Lust
the pan first (and here .... nostalgia throttle) then this cake full of flavor ... the tangy sweetness of fruit, then the sweet buttery crumbs of ...
that .....
perhaps Homer (who was still behind the gentle foaming at the mouth because of some pork chops nibble on the grass) would have liked a cup of sweet!
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