Follando To My Mother

Milopita e tanti auguri al "Giardino...."!!

Ancora dolci? Avete for some reason 'part of this post I have given to the mad joy, but I assure you that after this recipe, the sweetness will wait until next March 6, when I'll show you how they came to frisgiori for the appointment monthly " MANY WAYS OF MAKING AND REDO . I Anna and Tamara you expect in many , I recommend! However

returning to the sweet today .. I could not do one, because my "Garden of flavors and colors" is one year old! And who should I celebrate than with all my dear friends? A simple sweet, I like it, and I am sure will appeal to you too, with apples and cinnamon.

E 'already spent a year ... seems like yesterday that my sister and we agreed to add its name to post something, to try to learn at least a little' before catapulting into an adventure that Today I think it's wonderful, but on February 22, 2010, through inexperience, it was very complicated! Oh is not that I am now become a "top", a little surplus' to guess but a lot better then!

Orie Then he left for other commitments and I continued.

I have known, at present only virtually, wonderful people that I follow and who follow me, I never thought to find a world so beautiful and important. A place where one feels part of a large family. A garden where you meet, even from far away ... when you want, whenever you can.

Thank you all very much!

Milopita ( recipe developed by the monthly "sunday Cooking" )

• 500 g flour 00 g butter 250
• 85 g of juice orange
• ½ vanilla pod 150 g of icing sugar + a bit 'to sprinkle
• 8 g baking powder for cakes
• a pinch of salt

per farcire:

• 800 g circa di mele renette
• 100 g di zucchero di canna
• 1 cucchiaino da the di cannella
• un po' di rhum (facoltativo)

Ho usato la planetaria per impastare.
Sbattere il burro morbido a crema con lo zucchero a velo. Aggiungere i semini della vaniglia, il succo d'arancia ed il lievito. Sempre sbattendo aggiungere la farina, setacciata con il sale, un po' alla volta. Amalgamare bene e dividere l'impasto in due pezzi, uno un po' più grande, per la base, dell'altro. Mettere in frigo coperto. Nel frattempo sbucciare le apples and cut into slices or small pieces. Put them in a bowl, combine sugar, cinnamon and, if desired, a little rum (I have omitted).

Pull out the piece of dough from refrigerator and spread it on a larger rectangular baking dish (mine was 24x34) greased and floured (or, as I have done over the parchment paper) covering the walls to a height of 3 cm. Pretty much like a tart. Then distribute the apples on the entire base. Then, with the other piece of dough left, with the help of a grater or a potato masher, cover the entire surface of milopita. I have done differently, because I have a potato masher, so I pulled a sheet between two pieces of paper da forno, poi l'ho distesa sopra alle mele e con le dita ho spezzettato.

Cuocere in forno caldo a 190° per circa 35 minuti. Lasciare raffreddare e cospargere di zucchero a velo e cannella.

Il risveglio della Natura: coriandolo!!

Voglio condividere la gioia di essere una delle 3 fortunate vincitrici del simpatico gioco di Debora !! Sono felicissima, grazie Debora e nipote, che ha estratto il mio nome!

Non ci credevo perché sono sfortunatissima al gioco, l'unica vincita della mia vita sono stati 2 € a scratch! There you have to imagine that years ago I won a contest held by a very famous newspaper .. but I have been informed that the game was canceled because there was a misprint! We thought ...