Granny is the name of a suspension lamp very special, given by the brand Casamania. Surprising for

Granny is the name of a suspension lamp very special, given by the brand Casamania. Surprising for being constituted of a mixture of large pieces of wool, which gives it a hand-made and stylish together. Pure natural wool from sheep bred on green alpine pastures in the remote valleys of Tyrol, where the harsh climate and the rough terrain is home to high quality handcrafted production rather than the industrial one. Applied to the fibers is clearly a natural treatment, fire retardant, anti moth and mite infestation.
The result is curious because Granny throws a warm and welcoming, almost living. Pudelskern, the design team of Innsbruck that produced the concept, inspired by the centuries-old tradition and Tyrolean culture and how the materials, procurement is strictly linked to the indigenous resources of the Tyrolean mountains and each lamp can be traced back to the flock where comes the wool. An operation ecodesign whose interventions alienbees b800 at different stages of the cycle has refined the existing products by creating new ones, developed by semi-finished materials and Granny is a great result.
It also draws on the rough and impressive landscape of the mountains and is a direct response to the climatic challenges of cold winters during alienbees b800 which, as usual, people gathered around the fireplace where the grandmothers told their stories while they were knitted.
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In preparing lights albums the mini cheesecake with raspberry sauce with pine nuts and Amaro Averna

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In preparing lights albums the mini cheesecake with raspberry sauce with pine nuts and Amaro Averna I had not planned to serve with the sauce and then, along the way, when impiattarli, picking lights albums raspberries and blackberries I was turned on a light bulb. I had already used with great results Amaro Averna in the kitchen, but I had left the desire to try again without knowing how and when. There was latent, "sucking" a finger that had soiled the top with cheese and pine nuts, ... the slight bitter ... well, he could be comfortable with the ... Amaro. Sudden change of direction: nothing raspberries for garnish, lights albums I make a sauce. Well ... try it on a cheesecake and then tell me!
Ingredients 500 g of cheese like Philadelphia 400g Digestive biscuits 100 g butter 50 g pine nuts 80 cc of lemon juice (1 lemon 1/2) 90 g sugar For the sauce: 125 g raspberries 1 teaspoon Amaro Averna 1 teaspoon water 2 teaspoons honey
Procedure 1. To 8 cheesecake: crumbled cookies with a blender, collect them in a bowl and moisten with the liquid butter; knead briefly and spread the mixture on the bottom of the mold that you will use - I used a hinge of 26 cm in diameter. lights albums Refrigerate lights albums because lights albums solidify lights albums well. 2. Meanwhile, prepare the top cheese: toasted pine nuts in a pan without lights albums letting them darken too - really just a 2 or 3 minutes, turn off the heat and keep aside. Collect the cheese in a bowl, add the sugar, the filtered juice of two lemons, pine nuts required before aside and stir well to mix everything. 3. With the help of a spatula, spread the cheese mixture on the basis just solidified (takes about 2 hours of refrigerator), sprinkle well and tap the work plan the base of the mold in order to level it well; close with the zipper and put in the fridge to make it compact. 4. the raspberry sauce: pour the raspberries in a pan, add 1 teaspoon of Amaro Averna, one of water and two teaspoons of honey (I had at home to acacia), bring on the heat and bring to a boil on low flame ; always let boil on low heat until the liquid does not shrink and melt raspberries and under the pressure of a wooden spoon is completely mushy - really need 5 or 6 minutes. Let cool and serve the sauce separately as an accompaniment to individual cheesecake cut with the help of a pasta bowl and served in individual dishes. Servings: 8 Ready in: 150 minutes Capacity: Sweets Recipe type: Dessert Ingredients: cheese, nuts, pine nuts
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No coincidence that I named this blog Simply Cooking: my cooking is simple, fast, and I do it with passion. I'm very curious, this is, always looking for new things and different; so if you have something to suggest, tell me, comment, do not hesitate make me happy!

Now the cream. In a saucepan, beat the egg yolks and sugar with a whisk; gradually add the milk, wa

"Take a topicco", an expression used by my grandmother, to whom I owe much of my support in the kitchen, gives a good idea of what I wish it was this space for those who visit it: something in which to stumble by accident and which maybe become attached ...
Mmmmm, finally the weekend! We (re) I leave the recipe for the pastry led market tart with chocolate, custard and raspberries and a few lines of a book I just finished reading. "The light is everywhere. The light is visible from a distance. A hundred meters away the house of ocher via Aldrovandi spark a glowing flying saucer that is about to take off into the sky. A congestion metallic gray luxury cars blocked traffic. Never view much energy polarized led market or maybe just the night of certain football matches, some movie sets, certain television studios. Neon lamps, headlamps, torches, futurist triumph. Two spotlights on the corner of the gate have transformed a bougainvillea in a giant octopus tentacles fuchsia stritolanti a pine phosphorescent. led market Above the roof of the main gate a wisteria falls bubbly as champagne overflowing from a bottle just uncorked. And then all those guys, the guys the best you can find in Rome in the summer dell'Ottantanove. The boys with stories behind glorifying to comfort led market and well-being. The guys with a thousand led market prospects. The guys who make notaries, spend it heritages. The boys do not fear the future. Who are not afraid to end badly. Who do not fear illness. The guys who are not afraid. That do not age. Among these guys we are you that fears you have in spades. Fear of dying in this precise led market moment. Pau ra not be able to get rid of this incurable perpetual virginity. Fear of not free you from all this. Of fissartici ineluctably. Fear of never seeing David and Gaia and all the other ". (With the worst intentions, Alessandro Piperno, Mondadori 2005)
- 2 egg yolks;
Roll out the dough, place them on the buttered led market and floured or covered led market with parchment paper and prick the bottom with a fork; bake at 180 C for about 20 minutes; remove the cake from the oven and let cool completely.
Now the cream. In a saucepan, beat the egg yolks and sugar with a whisk; gradually add the milk, warmed led market with lemon zest, and, stirring constantly, bring to a boil. Turn off the heat and let cool.
Elena twenty-six "Grandma Duck", so defined by the two inseparable (although in reality "separated" because around the world ...) friends Beatrice and Catherine, due to the wake-up alarm and the "act as housekeeper"; passionate about cooking and animals; pretend vegetarian "because I do not eat meat, but the fish yes ..."; graduated in Law in Milan, the city where she was born and where he tries to run away as soon as it can; undecided until the last if that can handle all this technology and whether it was appropriate to start a blog in a time when all the fans and do not talk about anything other than food ... However, excited to start something again, led market with the idea of sharing and cheer with her recipes and, why not ?, with its "donuts led market without the hole" culinary, here it is ... ready to start !! View my complete profile
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Dearest / a I

With the heat of sudden last week I was coming yen things fresh so I tried to make the lemon curd following the recipe of the Brussels Sprout ..già but with him I match? Then I saw an episode of Buddy the boss of Real-time and I was turned on the fateful bulb .... has prepared a cake that called Pasticciotto ... so I started to search the web and found out that it is a tart pastry blanket, stuffed with cream flavored with lemon (and wishing us well should the cherries in syrup) .. Well here I figured out how to use my lemon curd stra delicious .... and the weekend was a bit ' cooler;-)
100gr margarine resort no hydrogenated fats,
Prepare the pastry: In a large bowl work margarine with sugar until you have a nice cream. Add the eggs, one at a time and let them absorb well. Add the lemon zest and yeast. Finally incorporate the flour and knead on a work surface quickly with fingertips and obtain a homogeneous ball. Flatten slightly and wrap in plastic wrap and let rest in the refrigerator a few hours.
Prepare the lemon curd: In a glass or ceramic bowl put the peel of the lemon zest and juice. Diluirvi cornstarch and add the margarine cut into pieces and the sugar. Place the bowl over a pan filled partially with water and heat in a double boiler, stirring with a whisk, it will take about 10 minutes, stirring constantly until it thickens. Turn off and strain the lemon curd in order to have a more silky cream.
Roll out the pastry with a rolling pin, dividing it into two parts. A half use it to coat a baking tart already greased with margarine and floured. Spread based on the lemon curd over the custard. Cover with the other disk of pastry. Pinching the edges and brush with beaten egg yolk ocn few tablespoons of milk. cuocer ein calddo oven at 180 for circa35 minutes. chameleon lighting
Dearest / a I'm updating the list of Italian food blog I would like to know: What year did you open the blog Possibly your city and province. Thank You communicate it at the following link (if you want) http://griglia-e-pestello.blogspot.com/p/food-blog-italiani.html sergio. Reply Delete
Hello dear ... today I discover your wonderful blog and let you my accomplishments !!! Pasticciotto with this delicious chameleon lighting lemon curd that I love !!! I will follow with pleasure ... a big kiss !! Patrizia Reply Delete
Hello ... is my first visit ... ..... TE SIGO certainly makes a delicious thing. and very interesting post .. I invite you to share my recipes and blogs from Vigo Spain MARIMI Reply Delete
Hello are Sonia's blog Today bread and salami, tomorrow ... pleased to meet you, this recipe is a vision sweet =) Now I also follow you ^ _ ^ if you want to see me go. Have a nice day! Reply Delete
Hello, I joined the blog and that 'very interesting and I take this opportunity for a favor, are in the final in a contest and if not' a problem I would ask you to join my http://blog.giallozafferano.it/frogghina / and vote my recipe, the link of the contest chameleon lighting and 'http://blog.giallozafferano.it/ricetteditina/ to click on VOTE YOUR RECIPE and after the first list of recipes there participants' voting and my recipe and 'the second is enough to click on the small circle of Pinch of ..qb: Cheesecake salt .Thanks and make good Reply Delete
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A passion for sweets always, that a couple of years I decided to go along trying introduced to them alone, experimenting with new ingredients crossings pandering ... alas .. my lactose intolerance and allergies sister and friends. A new SLR new to learn to use and a great desire chameleon lighting to mix these two passions.
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40 g sugar
2 teaspoons of lemon juice (I half a lemon)
Melt in the microwave the chocolate. Meanwhile, in a bowl beat the egg yolks with the sugar until they are nice and foamy whitish. Add the cocoa and cornstarch sifted and melted chocolate.
Always in the evening to prepare the basis for the mousse putting on the heat the cream with ginger. arc lamp Just begins to simmer, remove from heat and add the chocolate arc lamp pieces and icing sugar and a few minutes after mixing. Allow to cool before putting arc lamp it in the fridge overnight.
The next morning, prepare the raspberry sauce by putting on the fire fresh raspberries with lemon juice and sugar. Just begins to simmer and remove from heat go through a food mill to remove seeds.
Posted by Mila at 18:33
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Treasury this cake would be perfect for my contest "The sweet heart" because I find fantastically good and rich in taste and color ... then you say you look ?? xx, Imma Reply Delete
Mila February 13, 2014 10:57
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Hello Mila, I had glimpsed on facebook and I loved it, really a nice idea that of the reel. So you gave the right consistency mousse to stuff the roll mounting it :). Beautiful indeed. Greetings, Angela Reply Delete
Hello Mila, your preparations, arc lamp and photos, are all to be enjoyed ... I like it here ^ _ ^ Reply Delete Tiziana
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Mila dear, as I have already 'said the', the roll and 'brilliant in its simplicity' and the photos are amazing .Complimenti for your Re- cake !!! On like 'that we have fun !!! Reply Delete
Mila Hello, thank you for coming to me !! Replacement with pleasure and I will follow with interest !! Beautiful and luscious this roll !! A hug and see you soon. Mary Reply Delete
Mila dear, pairing chocolate-raspberry fits perfectly and you've arc lamp made even more delicious with this luscious roll !!! Really compliments for making perfect !!!! Reply Delete
King-cake roll is really a genius !!! it seems easier to assemble and the taste is the same !!! unfortunately this time I'll skip but yours I find a really good option !! good evening arc lamp worth Reply Delete
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What a wonderful dessert, I love the ginger in savory dishes and gongolo when I find some dessert recipe. I joined your readers with real pleasure. If you like to go to see http://ideeinpasta.blogspot.it/ thanks, hello Cecilia arc lamp Reply Delete
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Chiara88 My name is Chiara, now 25 years old, always with the kitchen in the head, I love to mess a

I am back at the base, after the long summer break. Do not think that I'm having a good time yet to the sea (MAYBE ccfl vs led !!!), but here the weather is less and less, I'm always tired and my poor blog suffers too, alas. Back to the appointment with the recipes in collaboration with CHS Online Shop, the recipe was ready for some time, but for a commitment to another, the work, the long-awaited vacation, outputs with Ale and friends, I could not more to post. Now I start to carve out a minute ccfl vs led space in all my daily routine, ccfl vs led made of my favorite dishes, to recover from the stress ... 'nuff said, we take the central thrust of the speech, this collaboration: I must say that since the start of this new beautiful adventure I feel more creative, just show me the product to use for the new recipe, ccfl vs led immediately turns on the light bulb and in less than 5/10 minutes I have already decided what to achieve, with such ingredients ccfl vs led and especially how to present it.
Similarly this time, at lunch I open the mail, I read the email and just eyes alight on the phrase "we could use the shapes wooden cooking" BLIN (which will do so when you turn on the light bulb?! ??!? Mah ...): plum, but not with classic ingredients, or better with an unusual ingredient in the oven. I had read long ago a recipe that called for the use of the ice cream in the dough, I wanted to try it, but every time I had never ingredient CLOU at home, are not a big consumer of ice cream and ice cream parlors mostly only in certain, selected on the basis specific criteria and rigorous if the taste is good then the pistachio ice cream is ok, if these judgments are not rigorous, ihihi ...
And coarsely chopped chocolate.
The original recipe calls for only ice cream, but the result I was very satisfied, had not done that beautiful dome in the center and had not "broken" as I said, so I replaced a portion of ice cream with fresh cream.
The beauty of these plum is the form: small, beautiful to look at and comfortable to carry in your bag for a snack on the fly, but also because they are quick to prepare, the ingredients are few, you can change the taste of ice cream based on your preferences and every time you can have a snack different taste!
"And last but not least" the same molds of wood, when I saw them I fell in love: small, large, rectangular, round, already equipped with cups and then are made with untreated wood and 100% biodegradable, better so what can you ask for ??! ?? A plum !! Form cooking 8 X 6 CHS Online Shop. A big kiss and good week to all of you who follow me.
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Chiara88 My name is Chiara, now 25 years old, always with the kitchen in the head, I love to mess around, experiment ccfl vs led and my guinea pigs are always family and friends. I love to see their expressions when they taste my "creations" and my culinary experiments. Together with the kitchen, I'm discovering a real own passion for photography: capture the moment, with the right light, to make that moment forever and special. Dream of opening a shop of my own and never stop traveling the world ... ^ _ ^ View my complete profile
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Mount with an electric mixer the eggs with the sugar until you have a frothy elbutik and consistent

The classic sweet remedied to do to satisfy the taste of sweet .. to respect the tradition of dolcino weekend to accompany the end of the Sunday family meal ..... the classic trick empty pantry but with a twist .. l 'other day, in fact, at work I accompanied the daily tasks with excellent sweets toffee ginger brought by someone .... so I was turned on the light bulb ... "here this weekend dessert empty fridge but we have to put the ginger elbutik ! " Well .... it was not neiente bad;-)
2 sheets of gelatin,
Mount with an electric mixer the eggs with the sugar until you have a frothy elbutik and consistent, add us margarine. Scrape the dough lemon zest and add the apricot syrup and limoncello, salt, spices, and for the last flour sifted with baking powder. Add some apricot cut into pieces.
Heat up a pan loaf pan and let us dissolve the brown sugar with 2 tablespoons of cold water and let it caramelize well so that it covered the entire base. Place the apricots with the cut to the base. Pour over the dough.
Bake in preheated oven at 160 degrees for about 35 minutes. Turn out to be hot otherwise would never leave. Warm apricot syrup left in a saucepan with a little water and dissolve the gelatin already soaked in cold water and squeezed. When the tile is cold brush with jelly to rub it well. I then I decorated the surface with some apricot and fresh mint leaves.
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A passion for sweets always, that a couple of years I decided to go along trying introduced to them alone, experimenting with new ingredients crossings pandering ... alas .. my lactose intolerance and allergies sister and friends. A new SLR new to learn to use and a great desire to mix these two passions.
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