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Glazed Lemon Cake

A sponge cake from the soft, covered with a shiny glaze lemon simple, but with a strong personality. Here is how to summarize this cake, in a nutshell. The first time was when I tasted my boyfriend's mom prepares for me, for my birthday a few years ago. Since then it is a dessert that I cook regularly, following the recipe that I passed her, with a small addition of my own: two tablespoons of good lemon curd (lemon custard), to make it even more citrus! I normally like to use the pan used to bake loaves of bread, because I love the rectangular slices and yellow made from it, but obviously if you prefer you can use a standard round baking pan.
INGREDIENTS

For the sponge cake

• 125g butter (room temperature)
• 175 g sugar 2 eggs
• The rind of a lemon
• 175 grams of flour with Yeast built (otherwise you can use 170 grams of flour 00 and a packet of yeast)
• Pinch of salt 2 tablespoons lemon cream
• some lemon slices to decorate the cake for the frosting

• The juice of a lemon
• 100 grams of powdered sugar

Beat together the butter and sugar, then add eggs, lemon cream and lemon zest, incorporating the ingredients well. Gradually, add the salt and flour.

Pour the mixture into a greased baking sheet (do not worry if it is harsh and irregular shaped mounds, it will spread during baking).

Bake in a preheated oven at 180 ° C for 30 to 40 minutes, until golden and has solidified the middle (that is, if you rock the pan, the center of cake should not flicker). Do the toothpick test: put it in the center of the cake and make sure it comes out clean.

Put the icing sugar and lemon juice in a saucepan and reheat over low heat, until sugar is dissolved in a syrup. Add the lemon slices and let them stew for a couple of minutes. Caused small holes over the entire surface of the cake with the help of a toothpick, then pour the icing and decorated with slices of lemon. Let the cake cool completely in pan, then serve with a nice cup of hot tea.

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deer fillet with mushroom sauce & Red Onion Gratin of vegetables

I love the game and its intense flavor, which goes so well with vegetables that the winter season offers us. This deer fillet was the star of a special pre-Christmas dinner for me and my boyfriend. In the midst of the chaos caused by bad weather and the closure of airports that struck me directly, I decided to take advantage of these days when they are stuck in the UK and obtain at least a good dinner :-)

INGREDIENTS ( for 2 people)
This recipe is based on the "Quick Roasted beef tenderloin 'Jamie' living legend 'Oliver (from the series" 30 minutes meals "). I assure you that works great with the deer! ;-)

For meat

• A thread deer (ie, the chine)
• 5 leaves fresh sage
• A sprig of rosemary (leaves only)
• Black pepper Olive oil For the sauce

• A red onion , finely chopped
• 250 gr mushrooms, sliced \u200b\u200bthin (if you have fresh porcini is better, but even in the absence these are fine)
• 300 ml chicken stock (it's good enough to die biological)
• Half a glass of red wine
• A tablespoon of flour Salt and pepper 00

On a clean cutting board, finely chopped the leaves of sage and rosemary and sprinkle them so that they cover the entire surface, along with plenty of black pepper (fresh ground if possible).

Rub a bit 'of olive oil all over your thread and then let it roll in the chopped herbs and pepper, so go very well to cover its surface.

Place a pan to heat over medium heat. It 'important that the pan to warm up well before they put in the meat, otherwise instead of burning and color, the meat will boil in its own juices. Transfer the tenderloin to the pan and cook for about 4-5 minutes per side (Do not forget to burn even the short end for 2 minutes each). Keep in mind that cooking times given here are considerably variable, depending on the size of your thread and how you like it cooked. I have prepared my pink, as you can see from the first and the last photo below. Once the meat is cooked, transfer to a platter and incartatela in aluminum foil, so that it can rest. Meanwhile, prepare the sauce in the past.

In the same pan used for meat, pour a little olive oil and onion into thin slices, and cook over low heat until it is soft. Add mushrooms and raise the heat to brown the vegetables. Then, pour the wine and alcohol given 2-3 minutes to evaporate. Finally, pour the hot chicken broth and stir in the flour, and cook over low heat until the sauce has thickened and visibly reduced. Season with salt and pepper.

Slice your thread, salt it lightly and serve with the sauce and accompanied by roasted potatoes and parsnips with rosemary, carrots and boiled.

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This is a tasty dish, with a streamlined and comforting that assigns the lead role with the vegetables and makes bacon a secondary character. Of course you can not use the bacon, if you wanted a vegetarian dish. Otherwise, I recommend you include it: this is a good example of how it is not necessary to use large quantities of meat to produce a rich and tasty dish. Here I've used potatoes, carrots and parsnips (also known as white carrots, little used in Italy but very common in England) but you can choose the celeriac, Jerusalem artichokes, turnips or any other white root will attract. This gratin is very rich, so even if you could serve as a decadent side dish, has no doubt all it takes to be a main course in itself. In this case, I recommend to accompany it with a simple green salad or leafy vegetables to steam.

INGREDIENTS (serves 4)

• 4 potatoes 4 carrots 4 parsnips
• 1 white onion
• 120 grams of diced bacon
• 5 leaves fresh sage 1 sprig of rosemary
• a handful of Parmesan cheese
• 2 handfuls of cheddar cheese (or Gruyere)
• Breadcrumbs
• Olive oil Salt and pepper

Peel and chop the vegetables (except onion) and boil for 5 / 6 minutes. Drain well and transfer them into a pan with high sides. Add the onions, also chopped, and diced bacon. Drizzle everything with olive oil and seasoned with salt, pepper and chopped sage leaves and rosemary. Let roast the vegetables in the oven at 200 ° C until they are golden and caramelized (about 30 minutes).

Remove the pan from the oven and Cover the vegetables with a layer of cheese. Add a layer of bread crumbs, sprinkled with olive oil. Repeat with another layer of cheese, bread crumbs and olive oil. These will to form a thick crust and cheese, which will protect the underlying vegetables and keep them soft.

Lower the oven to 180 ° C and cook for another ten minutes, until crust is golden and cheese has formed small bubbles. At this point let cool your gratin out of the oven for a few minutes, then serve.

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Ricciarelli

The biscuits are Ricciarelli made with almonds and sugar, from the area of \u200b\u200bSiena, which are traditionally eaten at Christmas. They are fat-free and gluten (although high in sugar!), Melt in your mouth and have a sweet and persistent. It keeps well in an airtight container and thus represent a gift idea for friends and family. You can accompany them to an aromatic espresso or dessert wine, such as Vin Santo.

The following recipe is from the book of Nigella Lawson's book How to be a domestic goddess, ; one of my favorite recipes for cakes!

• INGREDIENTS 2 egg whites fresh
• A pinch of salt
• 225 grams of sugar
• The zest of one lemon
• Waist teaspoon vanilla extract
• 1 teaspoon almond essence
• 300 grams of ground almonds (or 500 grams of white almonds, you're going to grind you)
• Powdered sugar

Beat together egg whites and salt with the help of an electric mixer, until they become firm. Gradually add sugar until you get a shiny and thick impasto.

Add the lemon zest, vanilla extract, almond essence, the ground almonds and mix everything. You'll get a thick paste and rather hard.

Lined a couple of trays with baking paper. Cospargetevi hands with icing sugar, to prevent the dough will not stick, and form small diamond-shaped cookies.

Cover them with plastic wrap and let them rest and dry in the refrigerator overnight. The next morning, preheat the oven to 140 ° C and cook for 30 minutes each delivery, or until small cracks appear on the surface of the cookies. Let cool, then sprinkle with icing sugar and serve!

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As we set off with the TFA?

away September 10, 2010, after more than two years after the closure of SSIS, the minister announced to the world Gelmini (click here to read the press release) that the new rules were approved to become teachers. The decree, although it was presented as an already operational or in immediate departure, has not yet shown to us poor graduates, its beneficial effects ('benefits'? Well, is relative: the last enabled SSIS are now insecure ...) .
Before presenting the news of the decree with respect previous drafts (because there is news rather inconvenient), I want to answer the question that haunts us all: When will the TFA?
The voices are chased. After the delay in approving a decree already ready in June (inexcusable delay because, though worse, it takes months to rewrite a few pages ...), it seemed that the TFA already become operational in September-October, or as further claims someone, in January or March.
Unfortunately, according to the superintendency of Vicenza, this year will not open anything, and it is useless to hope that is brought up now (or even a few months) over a period of one year. So we will lose another year of life.
I remember the first competition for access to the TFA will present all those who have graduated in September 2007 because they were late to participate in the last cycle of SSIS (the ninth cycle = the SSIS is still standing for less than 10 years and already feels the need to change! Moreover, the TFA is almost identical to the SSIS ...).
Now for the TFA itself.
The decree is not widely publicized, but it is impossible to find.
I suggest some links: 1
Horizon School and bis (there are two different items: the first contains the decree, the second presents him with the words of the Gelmini)
2 pages' Anfisa , private institution which has been entrusted by the ministry of our teacher training. One (Regulation and miscellaneous). This page is also a brief history of the decree, with the various opinions of the State Council, Senate, House, etc ... It may be useful, but it came just a few opinions in full and some institutions do not even back the view: not all organisms that have controlled the decree were in agreement with it and, it seems, have been eliminated the most critical opinions . I wonder why. 3
site of the ministry " new high schools" (Order and Information Report).
last thing before I go to the news. The TFA had to be approved by June (more than September). Here's proof: a video in which the president dell'ANFIS said in late May that the decree was in the pipeline (he speaks of his June 18).
What he says about the new training? Remember
spreaders in the examination (multiple choice) and the next hearing?
Well, there's no two without three.
addition to the mega test multiple choice (4 options per question, 60 questions total), topped with a minimum of 21/30, has added a written test (for us it will be open-ended questions or analysis of the text or translations classics or, as is more likely, a mixture of three types). This written exam is passed with a minimum score of 21/30.
Finally, the oral exam (passed with at least 15/20).
There will also be evaluating titles, but titles will be evaluated in a more bland than the old decree. Even those who teach in public schools may already have more points. (Read about these kinds of art. 15 of the Ordinance, from paragraph 13).
As already announced there will not be enrolled in the supernumerary TFA:
the number of vacant teaching posts each year in different regions will determine the maximum number of seats available for those wishing to enter the TFA. These places should be withdrawn from those who will be assigned automatically to those who were already inside the SSIS and has not ended.
Students will not enter into surplus and must take the test along with all others (will have some extra bonus point: 6pti).
The rest remains unchanged.
One more thing remains to be clarified.
access requirements.
Articles 7 and 8 speak of access requirements we invite you to browse the decree until page. 27-28, in which there are data points that concern us.
Unfortunately it does not change anything and even if the claims coincide with those recovered by us, there is an inconsistency regarding history (medieval and contemporary).
Future advanced degrees (p. 27, towards the end of the "Step 1") that should be automatically retrieve these credits, requiring students to have at least 6 credits of history medieval and modern history of 6 6 of contemporary history.
Our requirements are listed on page. 28: degree + credits that we know and respect history are clear: 2) at least 12 credits in the SSD M-STO/01 [medieval history], STO-M-02 [modern history], M-STO/04 [ Contemporary History] (with at least 6 credits in each SSD unless achieved in three years). What does this mean? If the total credits are 12 (at least), why should we acquire material for 6 (= 18, always at least)?
Bo. In
school board know nothing.
Our requirements, however, should remain valid until the first contest (next year then). Later
requirements change because the government wants to change and reduce the number of teaching classes (those that concern can be found here ). Decrease?
Yes, to decrease the number of posts for teachers (which translated means other cuts).
For the moment there are no specific plans or ordinances that relate to teaching our classes.
seek to acquire credit-insurance "history" could be risky or a waste of time and money. The smartest thing is definitely out about courses in that area (which are the simplest, etc. ...). We must be ready for a possible recovery. The only good news
inclu opening the ratings of the third band in the late spring next year (taken for granted by the administrator to Vicenza).
I say more? Yes

We are not left to ourselves, we
accompanied, in our difficult path of unemployment, a minister who puts a spoke in the wheel
and colleagues 'bigger' competitors and we consider that protected unions, will ensure, with causes and judgments, which are few data points in the ranking to those who will fill in the TFA and you will soon enabled (enabled the SSIS and colleagues received a score enabled without first-course-you could see or SSIS exceeded ranking third in the band).

This is the harsh reality. PS Sorry


if missing a letter, but my keyboard is half broken.

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Tuscany has undoubtedly excellent food, but there are virtually unknown to foreign cuisines. Then I tasted my first Indian dish only when I came to England for my undergraduate degree. The myriad of new flavors, exotic spices and ingredients unknown to me were overwhelmed, and my first impression was not the best. Peró saw how all the English (not to mention the rest of the world) were fans of Indian cooking, and little by little I am committed to try different dishes and to educate my palate to recognize the different spices and ingredients. Now I love Indian food and regularly cook and eat at the restaurant!
One of the dishes that I like is the naan bread. Soft, served hot and the 'ideal tool for gathering the sauces. Last night I decided to try making naan bread at home. The verdict: It's surprisingly easy and a thousand times better than that sold in supermarkets (which, according me is a bit 'too chewy). I've never had occasion to observe some naan bread baking, so I followed a recipe from Madhur Jaffrey great found on Google.


INGREDIENTS (for 8 small naan, enough for 4 people)

• 150 ml of warm milk
• 2 teaspoons sugar 3 teaspoons baking powder
• 450 gr of white flour
• Waist
• teaspoon salt 2 tablespoons vegetable oil
• 150 ml natural yogurt
• 1 egg, lightly beaten

Put the milk, one teaspoon sugar and yeast in a small bowl. Stir and let stand the heat for 10-15 minutes, until bubbles cover the surface will appear. Sift flour and salt in a large bowl. Create a hole in the middle (do the fountain) and pour the milk and baking powder, remaining sugar, oil, egg, yogurt and mix all ingredients until it forms a ball of dough.

Transfer the ball on a clean surface and knead for about 10 minutes, to make the dough elastic, smooth and silky to the touch. Cover with a damp cloth and let rise for one hour in a warm place, away from drafts. The dough will double than its original size.

Once the dough has risen, turn the oven to the highest available temperature and heat your most heavy baking sheet. Knead the dough for 2-3 minutes to deflate it, then divide into 8 balls of equal size. With the help of a rolling pin, roll out each ball to make it half a centimeter thick, and place them in a teardrop shape. My bells that seem most drops, I must say! But do not get stressed too much on form, is only one reason to look and will not affect the taste (Just make sure that thickness is the right one).

Transfer the naan on the hot pan (you may have to cook them in different turns, depending on how many will come in the pan) and cook for 3 minutes. Once it is inflated, remove them from the oven or will become too crunchy. While cooking the rest of the naan, wrap those prepared in a clean cloth to keep them warm and soft. Serve plain or brush them with some butter, garlic and chopped coriander leaves, to accompany your curry. The one pictured is my lamb curry and spinach .

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Curry Naan Bread Lamb & Spinach (Saag Gosht)

This Indian dish is creamy, spicy, spicy and delicious, the perfect way to keep warm on a cold autumn evening. I adapted the recipe from that found in the journal Olive this month, adding natural yoghurt, greek hay seeds, chopped tomatoes and chopped fresh coridandolo the original. I used lamb neck fillet, the cook on low heat will make it extremely soft, and I served with bread naan (Indian bread) made by me.

INGREDIENTS (for two portions)

• 450 g lamb neck fillet
• 2 cm fresh ginger
• 2 cloves garlic
• 2 onions, finely sliced \u200b\u200b
• 1 green pepper, chopped
• 1 teaspoon turmeric 1 teaspoon
• seed hay greek
• 1 tablespoon ground coriander seeds
• 1 teaspoon chili powder
• 1cucchiaio tomato paste
• 100 g spinach 400 g
• you chopped tomatoes (bottled)
• 1 tablespoon of natural yogurt
• 2 tablespoons chopped fresh coriander leaves
• Sale
• vegetable oil

Take a cast iron pan and heat it on medium heat, add two tablespoons of vegetable oil. Peel and slice the ginger and garlic, then frullateli together. Simmer sliced \u200b\u200bonions, chopped chilli and garlic cream and ginger until they are soft. Add some 'of water during cooking if necessary, to prevent the ingredients from sticking to the bottom of the pot.

After you add the spices, stir them together to mix with the vegetables and cook for another 2-3 minutes.

It 's time to add the lamb, cut into pieces of equal measure. Raise the heat and stir often to prevent the ingredients from sticking to the bottom, make color the meat and onions.

Pour into the pan the chopped tomatoes, tomato paste, half cup water, stir, add a bit of salt and cook (with lid on) on low heat for about an hour. The sauce will reduce considerably and losing the excess water. Before an hour, turn off the heat, add fresh spinach to the sauce and mix them to dry them. Try and arrange it so your curry salt. As a final touch, mix in a spoonful of yogurt to make it creamy and fresh coriander spargeteci up. Serve with naan bread or rice pilau / boiled.

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Roast Leg of Lamb Stew Beef

My boyfriend's mother has a farm and raise cows, sheep and pigs. His animals live a happy life, grazing in the open air all day on the grass of the hills of Somerset. If ever they are given feed, it is always and only organic. We recently bought her means about 12 kg of lamb and beef. Fortunately, we have a giant freezer, I just say this! We have thus made the basis for the winter, and it is great to know that you have access to so many different cuts of meat, each waiting to be honored with the cooking method that is most suitable - braised, roasted, fried, stewed. This recipe tells how I decided to celebrate the leg of lamb.

INGREDIENTS (serves 6)

• A 2 kg leg of lamb (with bone)
• 8 cloves garlic + 1 large head of garlic Full
• Three handfuls of chopped parsley
• A glass of dry white wine Salt and pepper
• Olive oil

Bring meat to room temperature. Start by piercing the meat evenly over the surface, with a long knife, and sharpened end (made 16 holes). Cut each garlic clove in half and insert them into each cavity. This will allow the aroma of 'garlic to penetrate and flavor the meat.

Then rub the lamb with oil, salt, pepper and parsley. I know it seems a lot of parsley! But it will go to soak in the process of slow cooking, trust me :-)

Now heat a cast iron pan on medium heat and put in the meat. Let it cook for about 4 minutes per side, until you see beautiful color and toasted. This process will make the surface more crisp and the lamb will give even more flavor to the final result.

Now the leg is ready to be roasted. Cut the garlic bulb in half horizontally and transfer the lamb in a baking pan, placing it above half a head of garlic and putting the other half next.

pour the white wine and cover with foil, tucking well each side of the sheet so that no steam escapes. Put in preheated oven at 150 ° C and cook for 5 ½ hours, checking every hour to ensure that there is always the liquid to the bottom of the pan. If not, add another bit 'of wine or water. The final dish will be a very soft and tasty lamb, so tender that the meat comes away from the simple one with a fork. I served mine with roasted potatoes and peas stewed with onions and bacon.