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Goose - scene of the second

Goose like a dove. Even without the neck, but I hope that before you leave I'm done. Maybe there is something to admire, but it's such a lovely animal, though perhaps more correctly is a bird that embroidery it gives me great pleasure. Probably will use it as an application on the pillow, I just have to look for a suitable material, because in my collection, I do not have anything to match .... Unless ...? I do not know: /

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second ballerina and goose

were placed on the canvas a second mouse ballerina.

now they danced briskly

also took for my goose

I could not resist - it is so cute- see for yourselves
And today they went on the world of bookmarks for preschoolers Gretel

Today little text, lots of photos - needlework waiting , And no need to get ready to leave, so do not waste my time on writing only take to work ...

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British wholemeal bread Ms. Grant

According to the story, said the recipe for the bread was made by Ms. Doris Grant, who published it in the Sibi eydanej book in 1940. The dough is not made at all, prepares him literally in minutes. Maintains freshness for several days. It has a wonderfully crisp skin, and thanks mace wholemeal is fueled.

rye bread Ms. Grant

for 'Baking' Day Martha'y

for 1 Cover the

500g wholemeal flour

3 / 4 tsp salt

3 / 4 tsp instant yeast

400ml warm water

3 / 4 teaspoons of brown Sugar

Grease Cover the fat. Place in a bowl with salt mae. In cup, mix yeast with a little water, after a while, add the sugar. Stir and allow to foam for about 10 minutes. Add to the flour along with the rest of the flour. The dough should be slippery. Stir for about a minute zbierajac sides to the center. naoliwona cover film and leave for half an hour in a warm place that has increased about 1 / 3. Preheat your oven temperature selector on the 180st hot air. Bake about 20 -25 minutes. At the 200st C original recipe given 40 minutes. It is important primarily obserowanie-bread is ready when it will be crunchy on the outside and seemed thud when postukaniu.

Enjoy!

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Greek Honey-lemon cake

first time I saw this provision in a Greek cuisine. I like the idea of \u200b\u200bimpregnating the finished cake with syrup and honey. And this is my weakness-til August also appears here. Version the program was heavily Almond, today is more honey and lemon in a light version. The dough is moist, soft, with a hint of lemon in the background ....

Greek pastry made with honey and lemon
for ' Baking' Day Martha'y

40

margarine 4 tablespoons

-60ml of honey

juice and zest of lemon jedej

150ml milk

150g plain flour

1 1 / 2 teaspoons baking powder

1 / 2 teaspoon nutmeg

50g semolina

2 protein

2 tsp sesame seeds

Preheat oven to 180st C (hot air). Brush olive forme-19cm in width and lay off baking paper. I I skipped the paper. Margarine in a pot is dissolved with 3 tablespoons of honey. Let stand in a cup 1 tsp honey and 1 tsp lemon juice. The rest of the juice with the zest and add to milk, margarine dissolved with maslem.Wymieszaj well and strain into a large bowl. Add flour, baking powder, scoop Nutmeg. Stir. Gradually add the semolina. At the end add the beaten egg whites. Again, mix well. Put the dough in prepared pan. Align and sprinkle with sesame seeds. Bake about 25 minutes until the dough will become golden brown koloru.Wyjmij from oven and pour the mixture odstawionego lemon juice and honey. Allow to cool. Cut into pieces.
Enjoy!

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Meloui-round Moroccan pancakes

round Moroccan pancakes called meloui belong to a group rgaif or Moroccan cakes and fried pancakes, which are formed from the same dough. These cakes may have a different stuffing are simple but popular rgaif alone or served with hot syrup, honey-butter. Often added to the small amount of yeast dough, fix a flexibility and structure of the dough after frying. Additive white flour, semolina, pszennicy and other mixtures depends on individual preferences and the planned method of receipt of the dough.
Rghaif is served for breakfast, lunch. Types rghaif - msemen : prostokantne flat cakes; meloui : Roller-round, flat pancakes; oudnine el kadi (ears judge) - flat or in shape of rosettes uformane; rziza el kadi (judge turban)-flat, similar to meloui but rolled to thin as spaghetti strands of dough; mekhtamrine-flat, not folded round yeast cakes and metlouh - thicker tortillas from dough.
Meloui prepared for this provision . It is a mixture of white flour and semolina. You can only use white flour, but then the dough will be more similar to msemen . Allow dough to rest twice in August. Collapses are two times every lubricate the surfaces with butter and sprinkle semolina. The resulting bar curl up in a screw shape, which flattens on receipt of specific shape and pattern ROUND Moroccan pancake. You can serowac it with hot syrup, butter and honey 1:1, or just jam. Always on the heat. Pancakes may be frozen after cooling. For he was again ready to eat, just a few minutes warm it in the pan or on a moment to insert in the oven, 180C C or 160 deg C (hot air).

Meloui-Moroccan pancakes buttery
10 medium pancakes


Dough:

-125g 1 cup wheat flour-I used cake

1 cup of finely ground semolina 180g -

1 teaspoon sugar

1 teaspoon salt

1 / 8 teaspoons instant dear

3 / 4 hot water szkalnki

Submission dough

1 / 2 cup oil

1 / 4 cup softened butter

1 / 4 cups semolina

Mix dry ingredients in a bowl Add half the water. Mix and slowly add the rest to get soft, easy wugniataniu dough, not sticky to the fingers. You can add more flour to prevent dough strewn kleistosci.Przeloz lekkko mka pastry board and knead it about 10 minutes until it is smooth and elastic. Divide them into 10 balls the size of plums. Cover with towel and leave for about 20 minutes. Prepare yourself misecznce oil. Grease hands and olive pastry board nan aoliwoonej flattening each ball and roll it out very thinly on the Round cake. Brush with butter and sprinkle with semolina. Fold envelope-like band from the top of the deposit to the inside, the band from the bottom of the deposit to the inside i again to the top so that the whole cover. Gently roll out the resulting lubrication strip and repeat butter and sprinkle with semolina pwierzchni. Fold-back upper part to the center and bottom to top, that all cover. The resulting narrow strip only a grits and sprinkle in slimaczka rewind. Repeat these actions for infectious ball of dough. Received snail Cover and leave for 20 minutes. Again, lubricate your hands and flatten each with your hands to get snails medium-sized cake 1/2-1/3 cm thick. Heated dry frying pan about 5 minutes, turning often pancakes on one side to another. shown here is the process for receipt of pancakes. Serve hot

with syrup and butter, jam, whipped cream, orange ...

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Fusilli Carbonara ....

Italians perfected ability to create wonderful dishes with just a few ingredients in a dozen minutes. One such example is the Food- s paghetti alla carbonara, a pasta-noodles with crispy bacon-cheese-and-panceta in egg sauce. Instead pancety-wloskego bacon, you can use regular bacon-la I like the smoked. Parmesan cheese-course, but here it is recommended to mix into it half and half with another Italian hard cheese-pecorino. For my dish I used only the first, and instead of spaghetti-I used Bor-fusilli.Potrawe You can decorate with fresh basil leaves me with no-embellished dishes and mixed leaf parsley salad. The principle is fried on a dry skillet until crunchy bacon-fat draining him, killing eggs with its old cheese and add to them directly from the hot fried bacon pateli freshly cooked pasta with a little boiling water-mixing. Eggs should be cut down in August from wplywme hot. Totally addictive dish.

Pasta carbonara
provision here with minor changes in my
for 1 person

70g pasta-Bor

3-4 tablespoons diced smoked bacon

1 egg yolk 1 egg

3-4 tablespoons finely grated Parmesan cheese

Galazka parsley

mix salad leaves in the leaf szpianku

few tablespoons of pasta cooking water after

Boil water, light and throw me posol pasta. cook until soft. Preheat frying pan and pour the bacon. cook over medium heat until the bacon will be very crispy. Cast a fat. In a bowl, whisk egg yolk with cheese and add hot bacon with freshly cooked pasta. Mix well until a zetnie August. I like food very hot at the moment so I literally translated it into hot frying pan. Pour the water from cooking pasta dish that was nicely moist. Serve with parsley
and leaves salatkowymi.

Enjoy!

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Moroccan bread .....

Semolina is its wider use in Moroccan cooking-is used in baking, confectionery, and in India-as a base for dishes such as spicy and sweet products also. Recently attempted to bake bread with semolina and a lot of grains. The original recipe instructed to use fresh yeast. I added the instant yeast. The result? Bread some overflowed into the sides, not so intnsywnej color as the original photo, but it is still delicious, long retain freshness, a little like Italian bread foccaccie.

Moroccan holiday bread

for the 'Baking' Day Martha'y

for a loaf of soul

275 white flour bread

50g polenta-maczkin Corn

1 teaspoon salt

1 teaspoon instant yeast or 20g fresh yeast

120ml warm water

120ml warm milk

1 tablespoon pumpkin seeds

1 tablespoon sesame seeds

2 tablespoons beans sunflower

Grease baking tray. In a bowl, mix the yeast with a little water. Wait a minute until foaming and add some water and milk. Stir. Place in large bowl with the salt make. -Mix well to obtain a soft mass. Put the dough on a lightly flour opruszona pastry board and knead for about 5 minutes, and get a smooth, elastic mase.Przeloz me to the oiled bowl, cover with oiled plastic wrap and allow to sit for an hour in a warm place to double objetosci.Ponownie lay off the cake flour strewn capital, flattening cake and pour into the center of sesame seeds and pumpkin. Round Shape loaf splaszczajac.Umiesc him lightly on the prepared baking sheet it for baking, cover with oiled foil and allow to rise-poswojenia volume to 45 minut.Nagrzej oven temperature selector 180st C. Brush bread shell with water and sprinkle sunflower seeds. Bake about 30 minutes or until zezlocenia. Bread should be ready to spend Tap a thud in the skin. Let stand to cool on rack.

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Tiramisu with ricotta

Classics always returns. This time, the light version that is a mixture of ricotta cheese yogurt. The idea borrowed stocks from Gino D'AMPO-Italy with blood and bones, which I think his passion for cooking many a person already infected. The dough is perfectly light, strong cocoa, of course, a little wine (I could not not add a little Marsala wine). I recommend tiramisu lovers!

Tiramisu in the light version of ricotta cheese

250g ricotta cheese

200g Greek yogurt

1 / 2 teaspoon vanilla extract

6 tablespoons powdered sugar

1 / 2 cup of strong brew of coffee

4 tablespoons Marsala wine

1 packet biscuits longitudinal

cocoa

cinnamon

2 eggs

few tablespoons of strong coffee pour over boiling water. When some przestygnie, add the wine. Set aside. Whisk the eggs with 2 tablespoon of sugar and fluffy. Add the vanilla extract them. In person bowl, whisk cream cheese, yogurt and the rest of the sugar together in a smooth mass mase.Dodaj her egg and mix thoroughly. In przygotwanym vessel lay the next layer soaked in a brew of coffee, biscuits. Then cheese mass. Re-soaked biscuits and cheese. Sprinkle top of cake generously with kako and a little cinnamon. Put the fridge for at least an hour of concentration.

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bean .....

And once again I am reminded of the old year .... The taste of green asparagus really only met her recently. In Poland, it was familiar to me, white asparagus and a delicious, thick, creamy soup is very easy to be able to prepare it. Taste green and white do not differ much. I tried and congratulated himself-the delicious, pleasantly green with green asparagus soup seasoned with aromatic marjoram, tarragon ... ready!

green asparagus soup with herbs

1 bunch green asparagus

2 cloves garlic

1 / 2 onion

1 liter of vegetable stock

3 tbsp milk

marjoram tarragon

sage oil

yogurt parsley

finely chopped garlic and onions. Asparagus Wash and woody wing tip. Cut into slices. Przygotj bulinon a few tablespoons vegetable-bouillon powder, pour hot water and stir. In a saucepan heat the olive spoon. Put chopped onions, garlic and after a while. Add asparagus. Fry the whole by a few minutes, then pour broth. Season to taste with dried herbs-estragoenm, marjoram and sage. Cook soup, covered and on low heat for about half an hour. At the end of cooking, pour the milk and stir. Soup aside to cool and then mix them using the blender. Serve with yoghurt splash, parsley and head of the asparagus.

Enjoy!

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tuna salad ...

When getting ready for work, I often think about taking salads-often based on the tuna, light, with crispy pepper, mustard dressing. Ingredients to always have usually present in the house. Checks in August when he immediately wants to prepare something, and I do not have to sacrifice a few hours. Excellent!

salad dressing tuna with mustard

1 can of tuna in

1 / 3 green peppers

1palka

celery 1 tomato

1 tablespoon salsa home

1 teaspoon mustard

2 tablespoons oil

chives

1 / 2 tsp lemon juice

fresh parsley

sol

pepper olive

Tuna filtration in a pickle. Cut soft vegetables finely according to your taste. In cup, mix dressing ingredients-mustard, lemon juice, oil, salt and pepper. Whisk together well. In a bowl, rozdrobionnego Place tuna, salsa, vegetables, chopped chives and parsley. Pour dressing. Mix well together. Serve chilled salad lightly with twigs and a few fresh parsley drops of olive oil.

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little black and mouse

With considerable delay, I managed to finish a second cup of coffee in formowym RR.

At the beginning of next week will fly away.

also started blogging at the end embroider salowa mouse, which was organized myszszeczkunia .

Already almost forgot about it .... But very quickly embroiders - I love the patterns Bothy Threads

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Gniocchi in the company of asparagus:)

Yesterday we celebrated. At the dinner gave gniocchi Italian potato dumplings with steamed asparagus. Noodles served by the two versions-for the Capital in tomato sauce with herbs de Provence and czosonkiem, and for myself in butter with sage. For this simple salad with tomato, cucumber, olives and lettuce with olive oil and tiramisu for dessert, on the basis of Italian cheese Ricote. It was yummy:)

Gniocchi with asparagus
in tomato sauce and sage butter

1 package ready-gniocchi can do home-cooked from the respective proportions of potatoes, flour and eggs, but I went the way of shortcuts

butter

dried sage

tinned tomatoes

few cloves of garlic

1 / 2 onion

herbs Provencal

basil

sol

pepper parmesan

piece of ham

lemon juice

beam of green asparagus

olive

Cook asparagus steamed for about 15-20 minutes-that were soft with crunchy preserved inside. I assume the pot metal basket for steaming and teaches asparagus by washing them before, and breakaway wooden parts and lower the lid. Serve them with a little lemon juice, seasoned with salt and pepper, and possibly several drops of olive oil. I even sprinkle their fried ham.

Boil water for noodles - cook them in a few minutes until soft. Drain. Prepare tomato sauce. Finely chop onions and garlic. Heat the oil in a pot, throw the onions, garlic part. Cook until it zezlocenia. Add the tomatoes from the can. Season to taste with salt, pepper and herbs. Add a little water eventually. Dus on low heat until thick mass uprising. Add a little Parmesan cheese to taste. Set aside. Dissolved in the pan a little butter, add the rest of the chopped garlic. When would it be nice average in San Diego, add the sage and the moments turn off the gas. Gniocchi cooked immediately add the drained half of the butter szalwiowego and tomato sauce. Gently reheat. I Serve immediately with steamed asparagus.

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AND SOME babies Guardian

One of my cats has recently been the guardian of my canvases

Slinks the closet in the hallway, where I keep my treasures, and lounging as shown in the accompanying photo. It is so very attached to the boxes, that even as I can no longer be there to pull back to the Court on him again, wherever they happen.

I would add that before she slept in another box, which stood in the closet. Just a cat ... The box.

Okay, I do not dwell on the nature of the cat, who has cats, she knows what it amusing pets

weekend I was quite diligent when it comes to knitting. The heat was such that even the embroidery was tiring ... But I managed to make two more themes for the bookmark.

And on Sunday on the occasion of purchase (as it is good that I have a starbucks in his supermarket ) I catch the Italian "Susanne" and momentum Wyszyński twice a theme.

Just in time for the wedding card, on which she asked me some time ago a neighbor. Simple formula, you can embroider the image-420 and 422 colors DMC.

But today I had a moment to put a few stitches on the canvas with RR coffee.

the end of the week I should finish the bookmark and a cup of coffee and send out again. And then ... in the Italian newspaper is still a dove in the scarf, which I just can not resist