Mount And Blade Secret Items

Evening & Christmas (part one)

The dinner was a minor hit, Nena and I are really satisfied, even if we take notes for future improvements.
The menu I prepared myself, while my partner took care of the logistics superbly.
The recipes are not all original, though not without my paw and, being a special occasion, I turned to recipes inspired by LSG, to revisit as vegan specialty I also brought ethnic and copied a recipe from scratch. The recipe in question is the velvety, beautifully taken by the text " Soup-a-porter", full of fanciful ideas, many of which are easily convertible into key macrobiotics.

The entre

Celery Cream of Carrot and Apple

800 q 3 beautiful
carrot celery
3 slightly tart apples (preferably Granny Smith) 2 onions

1 liter of water
few sprigs of parsley
salt

Peel carrots and cut into rounds. Eliminated, if necessary, celery leaves the coast. Cut the ribs into small pieces. Peel the apples (if not biological) and cut into pieces of average size. Peel and finely slice the onions. Heat the olive oil in a pot of steel and jump to the onions and celery for about ten minutes, stirring occasionally. Add the carrots and apples, then the water. Add salt. Bring to a boil and cook over very gentle for about thirty forty minutes. All vegetables, especially carrots, should be very tender. Blend until creamy.
You can add a little 'chopped parsley when but it is also delicious served with ginger ...

The first course

leeks and saffron risotto

this recipe are already HERE.

Moros and Cristianos in vegan cake

This dish is of South American origin and I gave him just as a vegan and macrobiotic tomatoes in addition to eliminating animal products.

Per i legumi:

150 g di fagioli borlotti
150 g di ceci
2 cipolle
2 cucchiai di olio d'oliva extravergine
4 Cucchiai abbondanti di farina
4 cucchiai di panna di soia
timo e salvia
sale

Per decorare:

una manciata di pistacchi

Mettete i legumi e kombu in ammollo per una notte, tenendo separati ceci e borlotti.
Cuoceteli sempre separati in 2 pentole a pressione. Saltate le cipolle tagliata finemente nell’olio di sesamo assieme alla salvia e al timo.
Lasciate intiepidire i fagioli e i ceci e scolateli. Trasferite i primi in un mixer con metà panna due cucchiai di farina, e una parte delle cipolle. Frullate a crema e versate in uno stampo da torta oliato e infarinato, livellando con una spatola. Eseguite la stessa operazione con i ceci e versate sempre nello stampo con la purea di fagioli.
Livellate e spolverate con i pistacchi tritati grossolanamente a coltello. Infornate a 190°C per circa quaranta minuti, lasciate intiepidire e servite.
Un consiglio Se vedete che la purea risulta troppo soda, frul­late i legumi con poca acqua di cottura.

Continua....

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evening and Natural Macrobiotic Maki

I'm excited and happy. I look forward to seeing friends who are missing from my life too. Nena and I have organized the dinner to the last detail and now we have to begin.
Happy Saturday to all!

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return

return home without the slightest desire to eat and cook I think the minimum after 10 hours spent away from the cold of the mountains and bustle of the office. Then a peek at the refrigerator and here is the lighting: qulacosa that makes quick return to good appetite and color, in other words something that distraction and that presents a bittersweet note that moves Enego, and maybe even ideas; DDD

purple cabbage ½
Two cucchai sesame oil
Two tablespoons of sour rice

Pinch of salt One cup of cooked rice with umeboshi maybe instead of salt
Two sheets of nori
Two teaspoons of mustard (with seeds)

Cut the cabbage into thin strips and cook in a pan with olive oil for about ten minutes, about half cottra salting. For this dish you will use it only a few handfuls, but while you're at, you'll have some 'of al dente vegetables taste sour and bright colors perfect for your meal.
quickly jump over the flame to toast the nori. Spread the rice in the middle of the first sheet of nori, leaving three free cenrimetri above and below the worksheet. Spread with a spoon a bit 'of mustard and stuffed with cabbage jumped over the edge of the paper-free rice. Snap "tessa seaweed from the bottom. Wet your hands with the strip at the top and the roll rischiudere. Repeat the same with the other nori. Cut the maki patterned with the blade of the knife bagnata.

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Recipe, relax and apple juice Hot

Perdermi nelle consegne di fine anno è il minimo che mi può capitare in questo periodo, se poi ci metto anche viaggi e viaggetti, un’alimentazione non proprio adeguata alle mie necessità, malesseri lievi ed emozioni forti, viene fuori che io divento uno straccio, il blog rimane trascurato e incasino persone e situazioni.
Sto preparando la cena del 20, e in un turbinio di esperimenti culinari che rimangono incompleti per via del poco tempo, non ho ancora prodotto nulla di degno da proporre a voi e alla serata in questione.
Per farmi perdonare vi propongo a song that I love, and I dedicate it to a super mom who lives in music and cuisine macro, because if you are Somara we can laugh over; DDD



When the evening the head and not working too you left to rest can help a cup of hot apple juice with a few grains of salt emphasizing that will balance the sweetness:)

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Pistacchini Greetings!

Today is the first birthday of my grandchildren. I have the guilt of her aunt, and just this far, who love their mother, literally melts in their presence. They are strong
breathtaking. So do not touch me to be objective!
But How beautiful!

critters BIRTHDAY!!

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cauliflower cream

cabbage in its many varieties is one of my passions. This recipe is very simple, tasty ed'effetto, therefore, a great ally for an impromptu dinner, but tasty. It 'also perfect to carry around in the lunch box, I adore; DDD

A cauliflower
Bechamel
Poppy
Two and a half cups of broth of kombu
Sesame oil or water

Cut the cauliflower florets not too small. Steam using water or at the option of kombu broth, for about ten minutes. Put the cabbage in a greased baking dish, cover with sauce and garnish with poppy seeds.
Bake at 180 degrees for ten minutes or until they make a golden crust.