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Antalya

The beautiful city in Turkey destination south. My first on my long journey. not want to say very on Antalya. But I say , please go there, the old city is really nice. Me , that is my mom and me, we were ; a place which is completely different to   le nostre aspettative .   Parlo   della   città vecchia ,   e   la   città nuova ,   non   sulle strutture   turistiche .   Questa   zona   abbiamo   evitato , probabilmente quella   è stata la nostra luck the good impression. We stayed in a small hotel in the city old, only 5 minutes from port. 3 days of peace , low traffic, the good food and ice cream superb. How Turks make ice cream. I do not know , is worldclass , that certainly .

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black cake from the heart of soft noodles with cream

This cake is not mine. But USA. Or rather, of his fantastic book "RECIPES FOR GAME" that can not be more magical ... about you already bought it? Talented, she was sure.

Then go all on page 76 (I feel a little '"teacher" ... some recipes with his beautiful strong eheheheheh you say) and enjoy up at the bottom of this wonderful cake. Light-bodied but in fact it has no eggs or butter, but the cocoa, and it is great.
is high, but pretty soft and it's already so good, but if you want to be well dressed up. Follow the advice of Natalia for "clothing" and touch the sky with a finger.

We have made the wearing of trousers beautiful golden yellow, which is a soft and tasty to cremetta lemon that has been gently placed in the middle of the two layers of cake. Consumed at breakfast this morning, there remained soft in the heart until lunchtime.

Just looking from the right foot ... Thanks again ^ _ ^ Natalia

With this cake for the collection of sweet Flavia

400 grams of flour - 400 g sugar (I put 200: 100 brown sugar, 100 ml of honey) - 100 gr cocoa powder - 1 egg - a pint of whole milk (I am a bit more) - a packet of baking powder - a knob of butter if you use silicone pans - custard ready Parmalat (convenient eh!)

In a bowl put sugar, sifted flour and cocoa well.

Then add the egg and milk slowly. Put the yeast in the mixture and mix well. The batter should be runny and well blended.

Pour into a baking dish, imburratela only if it is silicone, and put in oven at 180 degrees. After about half an hour check the area with a toothpick that must come out dry. Decorated in taste and appetite ^ _ ^

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Preparations train travel in Nepal

beginning I pensato   thet   8 mesi   è   un sacco di tempo , poi ho   iniziato a   fare   un ordine del giorno .   Quale   paese ,   per quanto tempo ,   quale stagione , per incontrare persone , tour   disponibili ,   ecc   Ora   inizia in   Turkey , and then Iran, Nepal , and so on. I see 8 months are rather short if want to see more and be a bit 'longer . On the other hand , is time very long . Who can leave work and ; home for eight months , only for travel ? So will , and can follow my great trip . If you like check my photos and words that I will di volta in volta .

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Una commissione parlamentare in Italia ha esaminato più di 200 pagine di documenti Giovedi montato dai pubblici ministeriinquirenti premier Silvio Berlusconi con l'accusa ha pagato per fare sesso con una ragazza di 17 anni, marocchino.
I documenti includono riferimenti a un altro minore, un brasiliano,che avrebbe ricevuto gioielli e altri regali in cambio della suapartecipazione alle feste in una villa di Berlusconi, secondoLaPresse italiano agenzia di stampa e notizie di altri.

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broccoli, cheese fondue and saffron

More noodles ... but these are always the ones you send from Lucy Ancient Pasta, and a certainty of quality and goodness. This time, I prepared a more traditional broccoli florets blanched and then seasoned it go in a pan with olive oil and garlic for about ten minutes.
A bit 'of cheese fondue (+ cream) and away over the broccoli and pasta, for a last shot in the pot to flavor everything. Consumed at lunch, in the heart remained until dinner time.

Note: The recipe was talk of saffron, which I did not find them replaced with the classic bag. In the picture peep even small chillies nell'ampollina present flavored oil. Playboy as he fled from the glass and I left them there where they are lying ... they gave a touch of color to the picture and then you know, I love "piccantello" ;-))

300 grams of broccoli - 150 g taleggio - 80 ml of fresh cream - 2 tablespoons parmesan cheese - 3 tablespoons extra virgin olive oil - 1 pinch saffron - 1 clove of garlic - salt and pepper to taste

Clean broccoli, cut it into florets and scald in boiling water for 3-4 minutes.

In a pan heat the oil with a clove of crushed garlic, add the well drained broccoli and let simmer over medium heat for 10 minutes. Add salt and pepper.

Slice the Taleggio into pieces and melt in a saucepan with cream and saffron, or alternatively add a sachet.

Once the fondue is ready, pour a small amount into the pan with the broccoli. Cook the pasta al dente and drain slightly, pour into the pan with the broccoli and toss a few minutes flame.

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the funds remaining pasta and sprinkle with Parmesan cheese. Stir and serve immediately.

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A souvenir from a trip to Antarctica

Abbiamo   iniziato with moonlight early morning , then with each m we obtained the wind became stronger , and fall snow increases. All the way up I was busy with myself, no time to take pictures . After we started to down , soon the wind almost finished and also some blue became visible . E 'was really pity for go one of top 10 trekking world , and then being in place in which we worked hard to get , and then see nothing . We could see only few meters every direction. Luck .
So , all us group , ; we return to pray in advance for conditions of sun and perfect . Finally all   noi   è arrivato   in   Muktinath   Mustang   dopo   circa   11 ore.   Alfred e   mi   è arrivato   ultimo ,   ma   possiamo   dire che   ci siamo goduti   la   neve   più a lungo .

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Sgonfiotti stracchino

.. so fond of each child. But also to some grown-up, large and strong, like our beloved daddy ^ _ ^

With this recipe for the collection of Elisina . Hurry ends 01/02/2011.

2OO g of wheat flour - 1 teaspoon of baking pies - 500 gr of soft cheese - 4 tablespoons grated parmesan cheese - 4 eggs - salt - nutmeg - 2 tablespoons mustard - sesame seeds and bread crumbs for breading - balsamic cream

Sift the flour and baking powder. Combine the salt, nutmeg, Parmesan cheese and eggs. Add the crushed soft cheese, along with two tablespoons of mustard with a fork and mix everything.
Let the dough rest for about 10 minutes so that it becomes less sticky. Make spherical balls, dip in breadcrumbs and sesame seeds and place them on a baking sheet covered with parchment paper. Bake at 220 °
with fan-assisted mode for about 10 minutes, until they become swollen and beautiful beaches. My son came to the truth too ^ _ ^ abbronzatelle

The sgonfiotti will be soft inside, similar to well-leavened bread.
Serve warm, perhaps stuffed with prosciutto cotto, mortadella or salami, give their best in a dance of one leads to another.

I apologize for my taproot. Before the semetti poppy, then the files and now the cream of balsamic vinegar.

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A dream ...

I know that does not fit very much ... maybe ... But you point out this great giveaway! Go to
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Going back ... Another day on the island

My connection has proved to be a kind of close, even at two hours. Immigration and customs was not reached its limit but still had long queues on both sections. Even without baggage, and no additional inspections, still took about an hour to get both and then I still had to pass through the terminal for my next domestic flight. Fortunately, this terminal is just next door (as if it were on the road outside the country), so I picked up at newsstands and controlled little effort. Then came the security ....... I saw the first line had wrapped all the way along the balcony, so I went looking for another option. Viola! A second line, and soon! ; Ooofff! appears that the line was for "Priority AAccess" (pay for the line soon), so I went back to suffer from the long line of balcony. But just as I was passing the elevator opened and I thought what the heck. So I went up the elevator to find the nearest line. not you know, everything was roped off and sent me back down the escalator to the priority line AAccess again. Curse ! Foiled again! But then I heard the woman monitoring the line by opening it to us common people. Hallelujah, I delivered! Be ', sort of .... still got a little 'to go, and I arrived at my door just as he started to board. Così tanto per evitare il pasto costoso in volo.

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balls of falafel to the scent of citrus.

The flavor of this dish can vary depending on the spices used.

As my kids would have to eat it, or at least taste it, I have not overplayed your hand with the flavors of "strong". Only ginger and nutmeg. But do not mean that we can have a tone more "spicy and decided" by adding what they like, such as cumin, coriander, turmeric or curry ....

Instead, what has pleasantly surprised me is the taste certainly not invasive, but in any case perfectly noticeable citrus, giving the whole a pleasing fragrance is fresh (data from the peel) and a smooth and "fluid" higher (due to the pressed juice), which lightens and softens the softness naturale dei ceci. 

Con questo piatto partecipo alla raccolta di Cinzia .

 

800 gr ceci cotti - 1 scalogno tritato - succo e scorza di un lime grattugiato - succo e scorza di un mandarino grattugiato -  2 cucchiaini di zenzero in polvere - un pizzico di noce moscata - farina - olio extravergine - sale e pepe - salsa di pomodoro per servire

Riunite i ceci, lo scalogno, le peel of citrus fruit with the filtered juice, ginger powder and a sprinkling of nutmeg. Puree in a blender until mixture is coarse. Season with salt and pepper.
On a clean work place the mixture in small heaps and give it the shape of balls, then mash them a bit. In a large pot spread the flour and lightly flour the meatballs. Shake to remove excess.

Heat a little oil in a frying pan and cook over medium heat for 2 minutes per side, until they are crisp. Garnish with the tomato sauce and serve on plates.

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Dopo di che , è   stato molto   tempo per me   di   andare a   prendere   l' ultimo traghetto   al off Mo'orea and I head to the airport for my return flight . Fortunately that has just as we led up to dock , a ferry begins to pull out. None of us had knew had changed times ferry a couple of days after we had arrived . Fortunately , was not linked for Airport and a taxi . The ferry we saw was be the second for the last ferry and then I only due   attendere   circa   mezz'ora   per   il   prossimo   ad   entrare   e   poi   tornare   a Tahiti .