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Lemon cupcakes with cream

These small, delicious cakes make me think of a piano. Maybe because they just photographed on an old gramophone, perhaps because the piano at home is as black as the background of this photo ... Well, I do not know, but I guess a girl who is playing the piano and, while closely following the melody on your score, you can enjoy this delicious cupcake. How do you do two things at once? Yes, indeed I had not thought of this. But would challenge anyone to have a pie in the nose, soft, delicate fragrance and not to give some bite!

After this interlude a little 'music, we come to the recipe: questi tortini provengono dal blog di Alessandro Guerani . Tempo fa avevo aggiunto alle mie preferite di Flickr la foto dei suoi cupcakes e mi ero ripromessa di farli. Vi consiglio davvero di provarli: il sapore del limone non è troppo forte come si potrebbe pensare, sono morbidi e davvero deliziosi, anzi ottimi direi per un dolcissimo risveglio.

Ricetta: Cupcakes al limone glassati

Ingredienti (per 10 tortini di 6 cm di diametro):

• 120 gr di farina "0"
• 100 gr di zucchero semolato
• 60 gr di olio di semi di girasole (o di oliva)
• 2 uova
• 2 limoni non trattati
• 1 cucchiaino di lievito per dolci
• zucchero a velo per glassare

Preriscaldare il forno a 160°. Sbattere in una ciotola le uova, l'olio, il succo di un limone e lo zucchero semolato, poi setacciare dentro la farina con il lievito e continuare a sbattere fino ad ottenere una crema non troppo densa. Versare la pastella in 10 formine da muffins precedentemente imburrate e infarinate, fino a riempirne i 2/3. Cuocere per 30 min. o fino a quando i tortini will not be puffy and golden surface. Leave to cool completely. Prepare the glaze by mixing icing sugar with a little cold water, then add the lemon zest and stir until mixture is glossy and smooth. Pour it over the cupcakes cool, refrigerate for 20 min. or until it is hardened, serve.

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Bavette beans and feta

As promised, here is finally a recipe brine, after a long time:) This pasta I had seen some 'time ago by Sigrid and as many of his recipes, I had added to my (too) long to-do list. Then I finally managed to find fresh fava beans, which I had never tasted before but have always inspired me to their nice bright green color. The cream that you get the seasoning paste is very delicate: the salty taste of feta blends perfectly with the more sober of the beans, so to get a dish not bad! Council not to salt it 'the cooking water and beans, it' the creamy sauce obtained.

Recipe: Bavette with creamed broad beans and feta
Ingredients (for 2 persons):
• 250 gr di bavette (o altra pasta lunga)
• 500 gr di fave fresche
• 50 gr di feta
• Olio evo
• Pepe

Pulire le fave, sbollentarle in acqua bollente non salata per 10 min., poi passarle sotto l’acqua fredda e togliere la pellicina. Frullarle con la feta e un filo abbondante di olio evo fino ad ottenere una crema non troppo liquida. Scolare la pasta e mescolarla alla crema ottenuta, allungata con due cucchiai di acqua di cottura della pasta. Servire con una macinata di pepe nero.

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The donuts "alternative"

Who said that the donuts are necessarily fries? Even at the beginning I thought it was not possible, but then came the recipe "alternative" (which I've made some changes:), respectively, taken from this book, and I did not say they are done twice. It will be that the word "donuts" always makes me think of the Simpsons (Homer and in particular:) I made these donuts will be at my brother's birthday and he literally goes crazy for it, that will are not fried ... In short, what you will but I wanted to try this recipe and it came out of great donuts! Missing just the frosting and colored sprinkles (which I did not put because I did not:) and I'm really perfect, soft and fluffy, to be dipped (this time the milk is fine too warm!). At first, when I formed the donuts, I have a bit desperate 'because they had lost their perfect form, but then, during cooking, everything is fixed. You just have to try them! We already feel that the next recipe will be salty, I'm really tired of baking: For centuries, these parts do not see a plate of pasta! Good week:)

Recipe: Baked Doughnuts

Ingredients (for about 20 buns):

• 20 grams of fresh yeast

• 200 ml milk + a little warm '

• 60 g sugar

• 1 egg at room temperature

• 100 gr soft butter

• Zest of ½ lemon

• 270 0 grams of flour (Manitoba)

• 180 gr flour 00

• 1 pinch of salt

For the topping:

• Melted butter

• Caster

• cinnamon

Dissolve the yeast in a little 'warm milk (about two fingers). Pour into a large bowl (or in that of the planet) the lightly beaten egg, lemon zest, sugar, salt and 200 ml of milk and start mixing with the hooks spiral (if you use a normal electric mixer, should be, if used the planet, use the hook or K leaf). Add 2 / 3 of the sifted flour and baking powder together and begin to knead at low speed until mixture is smooth and homogeneous. Add the butter cut into small pieces, incorporating one at a time, until it is absorbed from mixing and no lumps have melted (the butter should be cold because if not it does not melt). Add the remaining flour (it is said that the need to put it all) and mix well until a soft ball and not too sticky, it must be like bread dough: If it's too soft and sticky, then not be able to obtain the donuts . Transfer into a bowl, lightly greased with butter, cover with a damp cloth or plastic wrap and skiing rise until doubled (about 1h-1.15h) in a warm place (I have left in a microwave oven off and closed). Pour the dough on a lightly floured work surface and deflate it with your fingers, then bring it to the thickness of one centimeter. Obtain Two floured pastry rings (one of 7.5 cm, the other 2.5 cm) and place the biscuits on baking sheets lined with parchment paper. Cover with plastic wrap and let rise until doubled (20-30 min.) Bake in preheated oven at 200 ° for 6-8 minutes, or until they are golden (but not too much) on the surface. Still warm, brush with melted butter and roll in sugar previously mixed with cinnamon. Allow to solidify the butter with sugar and serve hot or warm.

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Chocolate chip cookies Matcha

And after chocolate chip scones not I could forget the classic series: the typical American cookies, soft-hearted and the crunchy surface, studded with dark chocolate chips that contrast well the sweet taste of cookies and a light but delicious coconut aftertaste. From dunking strictly in cold milk, I recommend!

Recipe: Chocolate chip cookies
Ingredients:
• 60 g butter, slightly softened
• 1 large egg at room temperature
• 130 grams of flour 00
• 50 grams of sugar (full) cane
• 50 g sugar
• ½ teaspoon baking powder
• 35 grams of dried grated coconut
• 60 grams of drops chocolate (or chocolate chips)

Put in a bowl the butter and both sugars and beat with electric mixer until creamy. Stir in the egg and beat until well blended, add the flour sifted with baking powder, coconut and chocolate drops or flakes. Mix everything together (preferably with a hook or spiral K) until the mixture is very creamy and smooth. Cover two baking sheets with the appropriate paper and preheat the oven to 180 degrees. With the help of two spoons, take a little 'and cut the dough into balls, place them well apart and press them lightly on the surface. Bake for 10 min. or until cookies are golden brown not. Let cool and serve warm or cold. Keep in a tin for 2-3 days. For 25 cookies.

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sablés

Name: Matcha . Origin: Japan . Distinguishing features: er ... Green? Green!

You have no idea what I had expected to make these biscuits, than I want to prepare them. You can not imagine. I had addocchiati parecchio tempo fa qui  ma, come tutte le ricette che avevo visto e che contenevano il matcha, beh, ci avevo messo una pietra sopra. E io dove lo prendo il matcha? E poi, che cos'èè??? Già dal nome sembra una cosa fuori dal mondo, eppure c'è anche qui da noi. Il mio matcha però è speciale, perchè ha fatto il giro di mezzo mondo ( e per questo lo invidio parecchio, oh sì :). 

Dopo una breve "biografia" del mio matcha, veniamo a questi sabbiosissimi sablès, tipici biscotti francesi preparati con una generosa dose di burro e tutti da inzuppare (rigorosamente nel latte FREDDO, I highly recommend). Their flavor is very special, even the match, such as cardamom, left me breathless, I never imagined the taste if I had not tasted.

the match, like many other ingredients a bit 'weird, I was always attracted a bit'. Color will be nice, will be from Japan that tastes like a clean and perfect in its modern simplicity. The fact is I never could have tried to make a cake with this tea, but I knew that before then I'd find. We carry the recipe for Sigrid that I made some minor changes and, finally, I can not thank a person really special ^ __ ^

Recipe: Matcha Sableès

Ingredients (for about 30 cookies):

• 215 grams of 00 flour, sifted

• 75 grams of sugar

• 1 + ½ tablespoon matcha

• 150 g butter

• granulated sugar to cover

Sift matcha with the icing sugar with a fine-meshed sieve. Pour in the global, add the butter at room temperature and cut into cubes and mix with the leaf or spiral hook ako , until creamy smooth and homogeneous color. Then add the flour gradually, and when it is fully incorporated, the egg yolks. Finally, wrap the dough with aluminum or plastic wrap and let rest in refrigerator for one hour. Roll out the dough with a thickness of 5 mm and cut into circles with cutters of 5 cm in diameter, dip in granulated sugar and place the biscuits on a baking sheet coated with the special paper. Bake at 180 degrees for about 15 minutes (you just need to color the edges).

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Autumn in a jar? The nooks of Prato

If you prefer the heat and can not stand this time, its cold and gloomy day, I advise you not even read this post . Yeah, why see a jar of this jam in your pantry, can not help but remind you that the season is going to give way to warm e profumata primavera, con i suoi odori freschi e piacevoli (oddio, non esageriamo: qui, pur essendoci il sole, fa ancora freddo! :)  A me invece l'autunno e l'inverno piacciono, mi sono sempre piaciuti e penso che continuerà ad essere così. Mi piacciono i sapori e i frutti di stagione, tra cui anche la zucca: dopo il risotto la crostata e la zucca al forno, non potevo non provare a farne una confettura! E' sempre piacevole scoprire nuovi sapori combinati ad altri (in questo caso, le due zeta non potevano che andare d'accordo ;) , ma anche la consistenza che danno nei dolci: morbidi e leggermente umidi, con quel sapore un po' particolare e diverso dal solito. 

This jam is perfect in the crust a bit 'more rustic (for example with a full basic) or with hard cheeses such as pecorino, parmesan cheese and Parmesan cheese.

Recipe: Pumpkin and ginger jam

Ingredients (for 3-4 jars of 250 gr each):

• 1 kg of chopped pumpkin (violin or valance)

• 400 g sugar

• 1 tablespoon ground ginger

• 1 lemon

• ½ stecca di vaniglia (la polpa e i semi)

Riempire una pentola d’acqua e portarla a bollore. Nel frattempo pulire la zucca in modo da eliminare la buccia e i semi; tagliare la polpa ottenuta a pezzi non troppo grandi e sbollentarli nell’acqua preparata per 4-5 min; scolare i pezzi e porli in una casseruola con lo zucchero semolato, un pezzo di buccia di limone, la polpa della mezza stecca di vaniglia e lo zenzero. Cuocere (portando a bollore) a fiamma bassa, mescolando e schiumando spesso, fino a quando lo zucchero si sarà sciolto completamente. Continuare a cuocere (circa 20 min. ) e verificare la consistenza della confettura facendo raffreddare un cucchiaino jam on a saucer and allow to cool quickly in refrigerator or freezer. Discard the pieces of lemon zest and put everything in a food processor or blender until a smooth jam and smooth, devoid of the pieces of the flesh (this step can also be avoided, depends on how you want it the consistency of your jam). Divide the jam is still hot and sterilize jars in boiling water for 30 min.

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It 's true, now the holidays are finally over (well the witch is gone!) but the production of biscuits is not yet complete. I did not think that I liked so much to prepare: when I started I Sautee also in the kitchen (ie little;), I decided, well, en passant, to specialize in cookies. Except that I get nervous when the crust was not because it was too dry and crumbled, or the dough was not as it should be. Instead, it complicates the Christmas spirit, which still exists, thanks to the desire to try to prepare what you are used to buy this year (well, old in 2010;), I can not just complain: I made very many types of biscuits, which, for better or worse, I have always been satisfied! In making biscuits (we do not know about you) but I happen (sometimes) get a taste of the collection that is different from what it should be, but then you find that is similar to that of another cookie, and then ... okay anyway!

cantucci (also known as almond biscuits or biscotti di Prato) left me very happy: they are simply fabulous, quick and easy to prepare. They have one drawback: when you start with one, then you feel the uncontrollable need to stretch out his hand for a second, third, fourth and e. .. until when? Until it is finished Vin Santo (or good milk cold)! I advise you to prepare: In my opinion, have nothing to do with those bought, and I'm sure will be a gift very, very welcome;)

Recipe: Cantucci Prato

Ingredients (for about 50 cookies):

• 300 grams of flour 00

• 200g caster sugar

• 150 g shelled almonds with the skins

• 2 eggs

• 1 ½ teaspoons of baking powder

• 1 teaspoon grated orange untreated

• 3 grams of sodium bicarbonate

• 1 pinch of salt

• Latte per spennellare

Setacciare la farina, il lievito e il bicarbonato e fare cadere il tutto in una capiente ciotola. Aggiungere progressivamente lo zucchero, la scorza d’arancia e le mandorle e mescolare fino a quando gli ingredienti secchi si saranno amalgamati fra loro. Incorporare le uova e impastare fino ad ottenere una palla di impasto morbida e soda, ma non troppo dura. Se l’impasto risultasse troppo duro, aggiungere del latte. Foderare una placca da forno dell’apposita carta. Dividere l’impasto in 3 parti uguali e modellare 3 filoncini larghi 2 dita. Disporli sulla placca da forno e spennellarli con un po’ of milk. Bake in preheated oven at 190 degrees for 15 minutes or until they start to brown, remove them gently from the pan and place on a cutting board. Wait to cool down a bit ', then cut diagonally so many biscuits thickness of 1, 5 cm. Rearrange them on the baking sheet and pass them again for 5 min. or until golden brown. Serve cold with a glass of Vin Santo or other wine.

Tips:

• almonds with the skins should be: If they are, the flavor will change completely. In fact, these cookies are very sweet, and taste of pellicina delle mandorle contrasterà quello del biscotto.

• Lo zucchero va messo tutto, o ne va della croccantezza. Tra farina e zucchero ci devono essere sempre 100 gr di differenza.

• I cantucci devono essere duri, infatti vanno inzuppati nel vinsanto, nel vino o, per i più piccoli, nel latte.

• I cantucci, prima di essere tagliati, vanno fatti raffreddare un pochino: se no, al momento del taglio si sbricioleranno lungo di bordi.

• Una volta fatti raffreddare, si possono conservare qualche settimana in scatole di latta, a patto che non finiscano prima!

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Cinnamon rolls

Non riesco ancora a credere che sia iniziato un nuovo anno. Se non scrivo concretamente (o se non vedo scritto da qualche parte) che oggi è il giorno 3 gennaio 2011, non riesco a rendermene conto. Eppure è così, che tu lo voglia o no. Il tempo scorre talmente velocemente che a volte non riesci ad accorgertene.

Considerazioni a parte, come è iniziato da voi il nuovo anno? Avete passato un buon weekend in compagnia di amici o persone care? Spero di sì, anzi, ne sono sicura.

Quest'oggi, per iniziare bene la giornata, vi attende un vassoietto colmo di queste piccole e deliziose freshly baked croissants, still warm and all to be dipped in a cup of milk. Strangely (and thank goodness!) This time came very soft and fluffy, rising to perfection. I do not know why (or rather, I know!), But I always put a little leaven 'of fear at the beginning because I was undecided whether or not they make pastries, fearing that not rise to the right point. It is not the first time that I kill the yeast and then ... Well, the result is the leaven that leavened only have the name, since they are thick as a brick;). But this time, perhaps an accomplice that I really like the cinnamon, maybe a bit more complicated 'more than foresight, have come really well. I do not know if you've never heard of these cookies: spirals are soft brioche dough with a filling flavored with cinnamon sugar. Can be found in this release, or a very similar but with a little pasta 'and are called different Kanelbullar , Swedish pastries are undoubtedly IKEA ( ah, mon amour! ). In my opinion both versions are great: in the first leavened dough is soft, the second is still soft but less yeast and more similar to strudel dough. The choice is yours and if you have the chance, try them both!

Recipe: Cinnamon rolls

Ingredienti (per 30 pezzi circa):

Per l’impasto:

• 480 gr di farina (1/2 00 e ½ Manitoba)
• 90 gr di zucchero semolato
• 1 uovo medio + 1 tuorlo
• 250 ml di latte intero appena tiepido + un po’
• 5 gr di sale
• 60 gr di burro
• 20 gr di lievito di birra fresco

Per la farcia:

• 80gr di zucchero granulated
• 40 g butter
• 1 + ½ teaspoon full of cinnamon

For the frosting:

• water as needed
• icing sugar to taste

Prepare the dough: Melt the butter and allow to cool, dissolve the yeast reduced to crumbs in the amount of milk given (about two fingers). Pour into the bowl sift together the flours, salt and sugar begin to mix at low speed, add the a little milk with the dissolved yeast, cold butter, egg and egg yolk. When the ingredients are well amalgamated with each other, start to get warm the milk just to taste the dough without lumps, smooth and elastic. This should be done in ten minutes. about.

Remove the dough from the bowl and pour on a lightly floured pastry board, knead with a little flour as needed to get a ball. Place in a bowl, cover with a cloth and allow to rise 2 h in a warm place, but not too (with this cold, it would be better with the lights on in the oven or microwave, I chose the latter;).

Melt the butter and allow to cool. When the dough has doubled, gently deflate it and roll it out in a square of 30 x 30 cm on floured cloth a little at a height of 5 mm. Brush the square with the melted butter cool, sprinkle with sugar mixed with cinnamon above, without covering the edges too. With the help of cloth, wrap the square creating a sausage and seal the open end with a little cold water. Flour a sharp knife and cut the sausage rolls dough 30 cm and a thickness of 1 ½. Place them, spaced on a baking sheet covered the special paper and let rise in a warm place, but not excessively, for 1 h.

Bake in preheated oven at 180 ° C and ventilated for 10 min. or until you reach about the gilt. Remove from oven, transfer cake to a wire rack and let cool.

Prepare the frosting: in a bowl, mix icing sugar with very little water, until a glossy glaze, it 'too liquid, it' too dense, cold decorate the cinnamon rolls, dropping from a spoon and the glaze forming small stripes on the surface of the sweets. Allow to cool until the glaze is hardened. Serve hot or warm.

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Passion fruit pannacotta

Sorry for the delay, but between a thousand and one thing I thought of doing, I have not found the time to prepare something to post last weekend, which I believe was a bit 'busy for everyone. You should know that only last week I had made my own personal little program with all the recipes that I wanted to post in two weeks (that was loooong long time and has undergone many, too many erasures;), but in the end, between one thing and ' other, I had to sacrifice some recipes. Quiet, I have not deleted: I have only postponed in a while '! ;)

So successful have your cookies? I hope so! I've already peeked on your blog where there are valuable insights and ideas. I got the Zimsterne (the only ones who are able to prepare in other proposal that I had) and I must have been very much appreciated;) (sorry but now I like this smiley too, withdraw them well nose ...!)

was a bit 'I do not competed in a pudding, and especially in the jelly: I had never tried to use the sheets of gelatin, which are rather funny! Last week I also bought some passion fruit: at first I thought one of us to put syrup on top of cakes, in the end I preferred to prepare the panna cotta. This is one of those sweet, like chocolate pudding , in the family we usually buy at the supermarket: why, when they prepare at home is a great little satisfaction! The panna cotta came with a sweet soda and not too intrusive, Asprino mitigated by the flavor of passion fruit (with whom I made a jelly for garnish): very good! Now, however, promise me that you try it, eh? ;)

Recipe: Passion fruit pannacotta

Ingredients for the Panna Cotta (serves 4)

• 250 ml of fresh cream + 150 ml milk • 140

gr icing sugar

• 1 / 2 vanilla bean (also already in use)

• 3 sheets of gelatin

Ingredients for gelatin:

• 6 fruits Passion

• 2 sheets of gelatine

Fill a bowl of cold water and soaked the sheets of gelatin for 10-15 min. Meanwhile, pour the cream, sugar and vanilla bean cut lengthwise into a saucepan and bring almost to a boil, then remove from heat. When the jelly is ready, squeeze it well and fold in cream, stirring with a whisk until the gelatin is dissolved completely. Strain the whole through a sieve with a dense grid, trying to melt all the gelatine. Spread the mixture into 4 individual molds and, after cooling down to room temperature, place in refrigerator for several hours or until the panna cotta will not be solidified. For the jelly, rinse, cut in half and remove the passion fruit pulp. Soak the gelatine to the usual 10-15 min., Remove the water leaving a little bit. Turn on low heat and dissolve it in a saucepan. Stir in the fruit pulp and stir until the gelatin will not be amalgamated. Pour the panna cotta on the cold, place in refrigerator (no cover with plastic wrap, otherwise condensation ago) and let stand overnight. Turn out and serve cold.

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Zimsterne e. .. Merry Christmas!

Yes, we have now. Missing very little at Christmas. It 'a matter of hours and the magic that keeps thesis all will spring, and then vanish. The frenzy that reigns in the streets, people entering and leaving the shops, full of gift items, bags embellished with shiny ribbons. But I do not think it necessary to exchange gifts purchased at all: in my opinion, be much more satisfying to make something to give it away, knowing you do make a person happy. Even you think so? I hope so! The thing I like most about the holiday season is just make cookies or other sweets to give away, and these days I'm going crazy: I would like to experience a lot of all different kinds of cookies, but I see one just makes me more throat, I immediately change my little program! Phew, I know, I'm crazy ... But be patient: mix, bake and bake like me too much, and I hope that appeal to you the recipes that I will propose in the coming days:)

These biscuits, for example, are perfect as gifts: if you want, I advise you to procure the classic transparent bags (which are certainly more pastry shops provided), fill them with some cookies, seal with a red ribbon e. .. success guaranteed! I see you already sitting on the couch in the company of a good book next to a lighted tree and decorated properly, crunching loudly one of these biscuits! Come on, do not tell me that I have not made me want!

We return to these cookies (something about the taste but I'll say it to you:)): the flavor of hazelnut and spice is predominant, the pleasant crunchiness of the biscuit mix to glaze.

Recipe: Zimsterne

Taken from the monthly "sweet day"

Ingredients (for about 30 stars):

For the dough:

• 200 grams of flour 00

• 60 grams of prepared vanilla pudding

• 50 grams of finely chopped hazelnuts

• 75 grams of sugar cane extra fine

• 1 teaspoon grated lemon untreated

• 1 teaspoon gingerbread (cardamom, ginger, cinnamon, coriander, cloves, anise)

• 1 teaspoon baking powder

• 1 pinch of salt

• 80 gr cold butter, diced

• 1 egg •

Cold water as needed

For the frosting:

• 125 grams of powdered sugar

• 1 teaspoon lemon juice

• 1 egg white 1 tablespoon

Table of boiling water

Prepare the dough: Combine in a large bowl the flour, baking powder, nuts, prepared pudding, salt, sugar, lemon zest, the spices. Add egg and butter and stir quickly until a ball of dough. If the dough is too hard, add a bit 'of water. Wrap in plastic wrap and put the dough in the refrigerator for at least an hour. Turn the oven to 180 degrees and cover the baking sheet with special paper. Roll out the dough on a floured surface and cut with cutters 40 stars. Place them on baking sheets and bake for 10-15 min. or until golden brown. Leave to cool completely.

Prepare the glaze: place the egg white, add the sifted sugar, lemon juice and boiling water, continued to mount until the glaze will be shiny and free of lumps. Evenly spread frosting on cookies with the help of a brush and allow to cool completely. Store in a tin box.

With this last post before the inevitable and expected 25, I'll my most sincere wishes for a Merry Christmas and a 2011 full of satisfactions : you and all those who pass to take a look, a special thanks and best wishes for your comments, your praise, your criticism .. your presence, really! You are very special and I do not know how to thank you! A hug, a Monday! ^ __ *

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soup with leeks and saffron potatoes

As promised, here I am with you a little 'earlier than usual. I can finally devote more closely to my and your blog and, above all, relax a little. In these days (not particularly cold, I must admit) I like being at home to prepare something to eat or give away, maybe for a snack with a cup of hot milk (or even cold biscuits soaked with is really super!) or fragrant tea.

How nice this time! Unfortunately, like all good things, does not last long. More than anything, I like the expectation that reigns in the streets, you try before you open a gift, not so much ' gift idea itself'. I know, I know, I already told you these things so often (and continue to do so!), But be patient, only for a few days!

was a bit 'not preparing something more salty, maybe because I was more comfortable a quick trick. But today I decided to include in the index another soup recipe: I told you that I would post a lot, but it was not like that, until now. Yes, but there's still time! After soup with green beans and almonds (do you remember?), Now I offer this classic with a twist, very tasty and enjoyable. Just try it:)

Recipe: Leek and potato soup with saffron

Treats from brochure "Saffron, red passion No. 5" The Republic

Ingredients (4 servings):

potatoes • 2 • 3 leeks

• 1 l. vegetable stock

• 20 g butter

• 3 tablespoons extra virgin olive oil • 1

saffron

• Bread croutons to taste (optional)

Wash leeks and slice thinly. Peel the potatoes and cut into cubes. In a saucepan to fry the leeks and potatoes with butter and oil. Add the vegetable stock and dissolve the saffron. Add salt and cook for 20 minutes, once cooked, mix all together with the immersion blender and serve with the croutons and some chives.

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Snow, finally!

no recipe today, unfortunately I have not had time. But I leave you this picture I took when I photographed the whole soft patties . It 's true, I would post due together (maybe it was the best thing), but now ... Well, it went well! I decided to post it anyway and now all I can tell you that by next week, we'll see more often! Yes, finally I can offer you some recipes' more often (even if they are truly satisfied than they are able to do so far).
And, with this good news (at least for me:)), came the snow! I've always loved this time of year. Perhaps because the winter is a season that makes me feel good, maybe because, despite the cold face, I like the pungent air you whip your face just leave the house. The muffled sounds, the city was full of soft lights that make it more welcoming, the atmosphere more intimate and less dispersed and hurried than usual. I like the smell of freshly baked cookies, the satisfaction that you try to pack them and tie the neck of a bottle of wine to give it away. In this regard, if you give look at the site of Anemone , there are so many wonderful ideas for packanging! And with this little story I'm done for today, we'll meet again soon, with a cargo of biscuits ready to give away:)

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Pfeffernüsse

For me, Christmas cakes that represent the party that closer and closer, are not as panettone and Pandora (which in fact does not make me crazy:)), but these cookies. Each year, in celebration of Christmas (and, in particular, that of St. Nicholas), my grandfather always brings some bag of these sweets which, however much they always, very quickly. In Trentino, are found in all supermarkets and shops selling handicrafts, is it true, we are not in Germany (in fact, these cookies come from there), but there's also a wide choice of delicacies from the Nordic countries also! These tender, small pieces of gingerbread are played in many forms and some are covered with a pink frosting with some colored sugar candies. I never thought to find the recipe, but to the Internet what is missing?! This recipe is simply the translation of the English that are a bit 'all over the network, from Wired New York Forum : I've made some changes confronting with the other.

I recommend you taste these cookies, especially if you are fond of spices and aromas that characterize the magical atmosphere of Christmas.

Ah, I forgot! E 'can hang these cookies to the Christmas tree, cut a small hole after the glaze is well coagulated on the surface of the biscuit. Let go a colored ribbon and sbizzarritevi to customize your tree!

Recipe: Pfeffernüsse
Ingredients:

• 4 cups unsifted flour

• 1 teaspoon baking powder

• 1 teaspoon cinnamon

• 1 teaspoon cloves powder

• 1 / 2 teaspoon nutmeg powder

• 1 teaspoon white pepper or ground black

• 1 tsp cardamom

• 1 teaspoon ground ginger

• 1 and ½ cup honey Acacia

• 2 tablespoons butter (not margarine)

• 2 large eggs

• 1 and ½ cup brown sugar fine

• ½ cup white sugar

• 1 tsp Coffee sodium bicarbonate

For the frosting: *

• Water

• Powdered sugar

Sift flour, baking powder and spices together. Heat the honey and butter until the butter starts to melt, then cool to room temperature environment. Incorporate the eggs with an electric mixer the butter mixture cooled and honey. Add the prepared flour. Cool down the mixture for 1-2 hours in refrigerator. Form the dough into balls of 2.5 cm (or hearts). Put them on a sheet of baking paper greased.

Bake at 175 ° C for 15 minutes or until golden brown. Allow to cool. Mix the icing sugar and water to make a light glaze. Dip the cookies and put them to dry. Store cookies in airtight jars obtained.

* if you want to cover the cookies with dark chocolate, you melt in a saucepan over low heat dark chocolate cover with a knob of butter. Once cookies are cooled, you dip and let cool completely on a wire rack for cakes.

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Gnosticism and Gnosis

The historical existence of Jesus Christ has not been established, but whether it's a real character is that it is a myth, there is no doubt that this figure has greatly influenced the human history of the last 2000 years.
Certainly, from the first century AD, were built many communities that founded their doctrine on his words and, between them, finally prevailed in the fourth century after Christ, that we know as the Catholic Church. But analizzado objectively all the material available to us, especially the codes discovered in 1945 at Nag Hammadi, is the serious doubt that the Christian doctrine, as finally settled in the early Church Councils, did not correspond to real teaching of Christ or that at least there was a secret doctrine that Christ was only communicated to his disciples and a few others.
A large number of these communities are defined by scholars "Gnostic" and their doctrines all departed from the view of the extreme differences between the God described in the Old Testament and the Hidden Father of which Jesus speaks from the writings and fragments currently in the hands of scholars senz'alto can infer what was the doctrine common to all these communities, Tenedos in mind though that sometimes the differences between the various schools, especially on the metaphysical plane were remarkable.
Gnostic theology is not present in the form of philosophical speculation, but in the form of myth. The myth has a similar structure to the tale, but one must keep in mind two things: first, it refers to a reality where time does not exist, so what he says is happening "here and now." Secondly, the characters of myth are cosmic forces often far superior to man.
So we can summarize this doctrine:
The universe has no reality. It was born from an error due to a phenomenon that we call "the Fall". Reality is known by all the thinkers Gnostic Pleroma. The Pleroma is composed by 'unknowable One from which descend a series of Aeons. The Aeons are bright and wonderful entity. For the Christian Gnostics, one of the last Eons is the Christ. Aeon The last in order of hierarchy is called Sophia, the Wisdom.
Sophia, full of love for the One, try to go back to meet him. This results in a huge cataclysm: Sophia rushes down and throws Yaldabaoth (Yahweh) the Creator God of this world and, below him, the seven Archons. Yaldabaoth is the God of the Old Testament: arrogant, jealous, vindictive.
He, unaware all that is above him, that creates this universe is a kind of abortion, the Kingdom of Evil. Sophia remains trapped in the material universe. He then created man on this planet: "Let us make man in our image and likeness." He always speaks in the plural because it works with the Archons, the powers of evil rulers of this world.
However, unbeknownst to him, the spark in man is confined to Sophia. Adam, disobeyed the command of Yaldabaoth, knows the truth, that the above is the One Supreme Yaldabaoth unknowable and the real world of the Pleroma.
Sophia is so anxious and desperate Christ the Savior, moved with compassion, descends through the seven spheres of the Archons and the world comes to rescue and to teach men the true doctrine. For this Yaldabaoth proxy, through his chosen people, the Jews, to kill him on the cross. Obviously the man Jesus dies, while the Aeon Christ dates back to the Pleroma.
So this world, created by a lesser god, is seen as evil by the Gnostic metaphysical. The Gnostic in this world is a stranger (alien). On the other hand, as the Gnostic knows the virtue, is not subject to the law, which has the largest freedom of conportamento.
task of the Gnostic is to find Sophia (wisdom) and, together with her back in the Pleroma.
Note that the time is, along with the space, one of two categories with which our mind sorts the data from outside. In Pleroma there is no time for which the above is happening here, now and at any time and can reverse the Gnostic movement and go back to the Pleroma. This action is the one in 'Hinduism and later Buddhism is called enlightenment.
In every man there is a spark of Sophia, the Gnostic doctrine but for the majority of human beings is constituted by Ilici that are born, reproduce and die living like animals or worse, not understanding anything and victims of the passions. Then there is a minority, psychics, who are capable of reasoning and knowing the truth in discursive way. Finally there are the Gnostic or tires, capable of reaching the truth of fact.
In the Bible we read, "I am a jealous God, there is no other gods before me." Nothing could be further from the truth for the Gnostic, for this wisdom will always be opposed by the powers of this world. In the Gospel Jesus says to rejoice when this happens.
We have said that the Fall of Sophia creates a huge upheaval: the birth of our universe, the Big Bang, that awful explosion create the space and time. Space began to expand, and the Stars are born in space that are grouped into galaxies. Sophia is captured in this creation and e 'anguish and despair. When a life is born anywhere in the universe, this is due to the efforts of Sophia to get rid of matter. Therefore, the life forms become more and more 'evolved and have increased self-awareness.
But the trend should continue: it means that the Gnostic Sophia to find and trace the Pleroma? Sophia is the wisdom that is hidden in man and in himself that the man should try.
Gnosticism, to join with the One, must first go back, one by one, the seven spheres, defeating the terrible Archons who preside over, then you must identify the individual Aeons, the heavens going one at a time.
So there are varying degrees of Gnosis, but the highest is the ricongiungimeto with the One: Man takes the awareness of the illusion of the material world and the concept of the ego INDIVIDUALLY. It recognizes that there is no difference between subject and object and identifies with the only real witness.
says Hans Jonas, one of the greatest scholars of Gnosticism:
"Man rejects the Gnostic Cosmos because that separates it from His aspiration impossible for reunion with the deity. The Evil Demiurge, creator of the universe, man has fallen in the Cosmos. The consciousness of separation is the sensation of the Divine, the feeling of exile that the pneuma, the inner spirit of divine origin, brand and desperately dramatically the human condition. Anxiety is the feeling that awakens the inner man. This anguish based Gnosis, the knowledge, the only thing that can loosen the ties and cosmological him rediscover his essence. Gnosis is the instrument of battle, which helps man to break the ties that bind him to the world, to separate them permanently from the cosmos and ultimately the its very nature material, imprisoning the ego from his body tires, the spiritual essence. Gnosis does not reconciles man with the cosmos, but decreed the break. "
After the death of Jesus, began to circulate in Palestine, a collection of his sayings, what scholars call the source Q. Tens years later, on the basis of this collection began to be written first Gospels, which eventually exceeded one hundred. In the Council of Nicaea convened by Emperor Constantine in 325 AD, the Catholic Church adopted the four canonical Gospels and the so-called rejected all others.
This choice was indeed very questionable, just think that the Gospel first began to circulate that was to Thomas, not recognized by the Church.
In many of these gospels rejected the Gnostic doctrine is clear, but a careful reading of the canonical Gospels, if you care to skip the steps added centuries later, enables us to recognize this ancient wisdom.
We have said that the Gnostic communities were numerous and were characterized by a number of doctrinal differences. In particular Ophites had particolre attention to the figure of the Serpent of Genesis.
The snake was thought to men Giver of Knowledge of Good and Evil precluded by the God of the Old Testament, the Creator of the world, but considered by the Gnosis, less than the supreme God.
According Ophites, the Snake was sent by Sophia (Wisdom) to convince people to eat the forbidden fruit of knowledge to realize the divine level much higher than those of their creator: the Snake is the one who gives the Gnosis, the enlightened knowledge of good and evil, the Serpent is the positive element in which to worship and seek as a way of salvation. A redemption that can be achieved, with its contempt for the flesh, of matter, including the most vicious debauchery.
In their doctrine, the serpent, the tempter, appears in the role of the liberator, the one who lifts the man beyond good and evil, beyond the "law" beyond the old God, the enemy of freedom .
Here are their original written:
"in describing depth were two great lights: the First Man, Father, and His Son, the Man and the second ALSO 'Holy Spirit, the first woman or the Mother of all living things. Below this there was a mass of dull Triad composed of four main elements, called Water, Darkness, Abyss, and Chaos. The Universal Mother brooded over the waters. The First Man and Man second , in love with her beauty, she produced the third great light of Christ. This was the birth of the right hand of the Great Mother. But a drop of light fell down from his left hand, in the chaotic matter. This was called Sophia, or Wisdom, the Mother of the world. But, for the simple contact with the waters of space, she, before ascending to the middle region, he had already fathered a son, the main creative power of the sensible world: Yaldabaoth that this child was, in turn, generated, one from 'another, the seven great powers of the universe sensitive training: the seven Archons. Yaldabaoth It was arrogant and boastful, and exclaimed: "I am Father and God and there is no one above me." But Sophia, hearing such a thing, he shouted to his son: "Do not lie, Yaldabaoth, because above you there is the Supreme Father, the First Man, and Man Son of Man". And all the powers of speech were surprised, but Yaldabaoth to divert their attention, shouted: "Let us make man according to our image." So 'they did the' man ', and he lay like a worm on the ground, until it led him to Yaldabaoth that blew into him the breath of life, namely the medium of light he had received from Sophia and the man receiving it, immediately gave thanks to man one and despise their makers (the Elohim). In seguto this, Yaldabaoth (Yahweh) was jealous and divided to deprive Adam spark of light, forming the woman. And the seven creative powers were in love with Eve, and it generated the Angels and so 'Adam again fell under the power of the Archons and Yaldabaoth. So Sophia, the Wisdom, he sent the snake (the mind) in the paradise of Adam and Eve Yaldabaoth and hearkened to his wise advice and so ', once again, the man was freed from the domination of the creative power and transgressing' the order of ignorance of any higher power to him, imposed by Yaldabaoth. To which, Yaldabaoth drove them from his paradise and with them, he snatched the snake, the "mind". After the expulsion, the bodies of Adam and Eve became increasingly dense and weaker and weaker take with them and they knew of the death. But Sophia, the Wisdom, finding no peace in heaven or on earth, implored the aid of the Great Mother and that, moved with compassion, begged the First Man to send Christ to help her. And Christ, her brother and husband, came to his aid descending through the seven spheres, depriving the Rulers of their power. He did mighty works, taught to elect the Unknown Father and Son openly proclaimed himself the first man. For that the Archons, and especially Yaldabaoth, took measures to kill him, so 'Jesus, man, was crucified by them, but Christ and Sophia went up Eonia incorruptible. "
addition to the Gospels so-called Apocryphal or Gnostic, we can find the basic outlines of this doctrine in many philosophers who lived during the first three centuries after Christ
1) Bishop Marcion, who lived between 85 and 160 AD, the Christians refused to the importance of the Old Testament and affirmed that the God of the Bible was a lesser god (the Demiurge), creator of the world, vengeful and terrible. According to Marcion, Christ came to earth to make known to men the Father, gracious and merciful. He claimed that the author of a world teeming with evil and a man full of imperfections that could not be a God "minor" and that his bill was heartless and cruel. Marcion can not be defined properly a Gnostic thinker, why do not create any metaphysical system. We can say that the focus of his teaching is that the true Christian must totally reject the Old Testament.
2) vintage Valentino lived in Alexandria in the second century AD. His was the Gnostic system more comprehensive, but also more complex. According to Valentino, the reality is the Pleroma consists of pairs of immaterial entities (Sigizie) called Eons. The first pair Abyss and Silence generates the First Father (the God unknowable). From this, for adoption, Mind and Truth are generated which in turn generate Word and Life and Being that generate Ecclesia. These are the first eight Aeons Ogoade. Segun then darkened two sets of ten twelve Aeons which constitute the decade and dodecade. Taken together, these thirty Aeons is the Pleroma which is the only true reality. Last Aeon Sophia, the Wisdom, he tried to penetrate the mysteries of the Abyss and this "error" generated a great cataclysm which caused the birth of the material world. To restore order, generate the Mind and Truth Christ will descend into the world to gather the seeds of light scattered by Sophia and find themselves trapped in men (Gnostic or pneumatic). Valentine was the first to divide humanity into three categories: Ilici living like animals and are the majority of mankind, the psychics who believe in the Demiurge (the principle of creation generated by Sophia) and the Gnostics or tires for whom Christ has revealed the existence of everything that exists above the Demiurge (the God of the Bible).
3) Cerinthus was a Syrian philosopher who lived in the first century AD. He stated that the world was created by a Demiurge (the God of the Bible) that completely ignored everything that was above Him According Cerinthus Jesus was just a man until the Spirit descended upon Him as a dove during Baptism. From that moment he became the Christ and to teach men the existence of an unknown father.
4) Gnostic Cerdo was a thinker of the first century Christ. He stated that the way had been created by a God arrogant, angry and vengeful (the God of the Bible) that ignores everything that exists above him the true God the Father would, according to Cerda, sent his Son into the world for Christ teach mankind how to escape the evil of God the Creator.
5) Carpocrates was an Alexandrian philosopher who lived in the second century AD. He preached that the world was created by lower angels who had trapped the souls of men in these material bodies and souls suffered endless transmigration. The vision that has Carpocrates of this world is very negative, and he believes that man must despise the laws and then free to do as they wish.
6) Basilides lived in the second century AD. He stated that in principle there was a primordial "not" from which begat the Mind (Nous). Then the father of the mind is Reason (Logos) and this is generated by successive emanations Prudence (Phronesis), Wisdom (Sophia) and Power (Dynamis). Eons Angels were born from these distributed in a hierarchical order in 365 orders. The Angels last order they created this world and the most powerful of them was Yahweh, the God of the Bible. To liberate man from the power of Yahweh, the Nous (Mind) came down in the form of Jesus
7) Simon Magus can not properly be considered a Gnostic thinker. He is mentioned in the Acts of the Apostles and lived in Samaria in the first century after Christ. Simon proclaimed to be the incarnation of the True God and was accompanied with a former prostitute from Tyre, Elena. Elena This was, according to him, the first conception of his mind, Ennoia, which in turn would generate the Aeons and then the Angels creators of the World. The latter, taken by envy, they would have closed the Ennoia in a human body, codannando his soul for eternity to transmigrate from body to body. The Supreme God, however, is embodied in Simon to find and free the Ennoia. Simon founded a sect, called the simony, whose purpose was to save the world from the bad government of the Angels, the first of which was Javhè, the God of the Old Testament.
8) The Sethian were a Gnostic sect that flourished in the second century AD. They like many other Gnostics believed that the only reality was the Pleroma consists of Aeons, immaterial entities and wonderful and believed the world was not created by God, but from an inferior being. The last of the aeons, Sophia (Wisdom) had raised seven children (the Archons), Yaldabaoth, Iao, Sabaoth, Adonai, Elohim, and Astaphain Horaios: they had created man in their image and likeness. After Adam fell into sin and Cain had killed Abel, Sophia decided to send Seth as the Savior with the spiritual spark of God, whose mission was to free the spiritual element of man, trapped in the material world. Christ was the last descendant of Seth, Seth, or perhaps the same, to bring back the knowledge (gnosis) of salvation, contained in a secret book and taught only to initiates.
9) Saturnino lived and preached in Antioch in the first half of the second century. Taking a cue from a passage in the Gospel of John (1:18): God no one has ever seen, the only begotten God who is in the bosom of the Father, he hath spoken, Saturnino said that the Father, being invisible, was unknown .
He had created a world of angels and archangels, of which seven evil angels had, in turn, created the material world and man, a being who had been creeping, not until the Father had sent him a divine spark .
The most powerful of these evil angels was Yahweh, and the Father sent Christ into the earth to destroy it.
The But Christ came to earth only in appearance (Docetism) to convey a concept of salvation, which leads to the liberation of human souls from their bodies, they are prisoners and the return to God
Saturnino, therefore, refused all that was material, leading an ascetic life by practicing absolute celibacy and chastity.
10) The Ophiti Naaseni or, as already seen, are a number of Gnostic sects of the second century AD. These seven had in common the worship of the Serpent: The Serpent in Genesis that would have led Adam and Eve to eat the fruit of the Tree of Knowledge. According to Ophiti beginning there was the first man who in turn begat the Son, or second man and they proceeded to the Holy Spirit or First Lady. From this proceeded Terna Christ and Sophia, the Wisdom. Sophia gave birth to a son, Yaldabaoth (Yahweh, the God of the Bible) who created this world and man. The Its creation was an abortion. Sophia sent the serpent that persuaded Adam and Eve to eat the forbidden fruit and they had the true knowledge and knew that God above the Creator, arrogant and jealous, you were the first man, the Son and the Prima Donna. To release the divine spark that was in Man, the Christ descended into this world and openly proclaimed himself "Son of Man."
11) For the Gnostic school of Alexandria in the beginning there was a single, indescribable, unimaginable silence that gave birth to the Mind, the Nous, the "God outside the building, beyond time, beyond space, beyond matter and energy. This generates thought, then the Pleroma began to differentiate themselves by creating original eons. For this school, Sophia was the last Aeon, which begat the Demiurge, the creator of this world, a composite being made up of seven Archons, the tyrannical guardians of the seven worlds. Sophia, from the "highest heaven", was retained by the Archons and pulled down in the worlds.
12) St. Paul, in his letter to the Ephesians, he writes: "Our struggle is not against flesh and blood, but against principalities and powers, against the rulers of darkness of this world."