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Basmati.

Today, sparkling as they are for all events, we sull'esotico. I love the basmati rice in whatever way it is offered me. I loved the Thai restaurant in London where I was served in a kind of bamboo jar, if I had not been ashamed, and afraid that if I were not more educated and knew very well that these things will not do, well , me I would be stuck in the bag, how was cute. One evening of these try again to make a full Thai dinner, I like and I like it very much, so I do not even rhyme and think about it anymore. This nientissimo basmati rice salad has to do with Thai food, and is still very pleasant. Simple and fast, colorful and fragrant enough. A bit like the garden, in fact. But here's what it takes to reveal a chic kind of flow.
First of all, the basmati rice.
Then a red onion that still insist on calling it Red, but gentlemen, you see it or not it is PURPLE?
Ten dried tomatoes in oil but sgocciolatissimi.
A can of tuna, sgocciolatissimo too.
A pack of feta.
A pinch of salt, but there is no need to remember, there is already feta.
procedure, or almost nobody, except rather than boil the rice al dente and mix the ingredients tuti.
A nice bowl, a nice serving spoon, and lots of bowls to fill.
Of course, if I had the bamboo baskets ....

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Magic powder.

It is a mystery. The cake is always the same. Those simple, just to replace the snacks industry, I'm not making nor bio neither vegan nor fixed nor fair, caring, none of this, I'm just more careful, here, to be more natural, but things are basically my own internal and then with the cake, but I want to say what what? The cake, this one is a revolting banality, to be careful to not even weigh the ingredients, I go to memory, is a cake of jars and those who do not know. However, this one has a powder that makes it unique. No, not to smell, it is only by putting in place of sugar. The powder is one of which speaking only want cane sugar from the Philippines, called mascobado, and already the name to remind you do hard work, but that makes even the most exotic space of humble pie. End of recipe. So, this here sugar, fragrant and brown, playing the role of the pearls on the little black dress. You may also be unit on simple, but the pearl, lady, is still the pearl. It is found in fair trade solidarity. Sugar, not the pearl.

cake recipe simple.

any A cup of yogurt, preferably vanilla

3 eggs

Half jar of oil in the fruits

1 tablespoon baking

3 jars flour

a jar of this sugar that mascobado is a true wonder

Mix all, you choose a beautiful print, including silicone, why not, and bake at 180 for half an hour.

No more.

We thank the hand of PrinciZuccherosa who posed for this picture. Not this, the other.

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filling and the zucchini!

The zucchini. Proceedings. The zucchini is a vegetable that is green and oblong in the stalls of the market each season. Solo, a little change of its price. The zucchini is versatile and accommodating, it is left to cook without any fuss, boiled, breaded, impastellata and so on. Pure olive oil and vinegar. The zucchini is oblong but round, light green, dark green well. Famous is that the zucchini, turning around, always goes right there, say, dall'ortolano. And we have said everything. My kids have recently discovered the sublime taste of stuffed zucchini Esselunga. I bow down, one day I was so fast and so late that I succumbed to the call of the ready on the table, where you can also find the boiled carrots, if you want, and think I'm always horrified thinking who the hell has the courage to buy Boil carrots? Well, I've had me, and then no more stories, some time is of vital importance, and I am ready on the table is presented as a life raft. But what was my brilliant idea when, in the morning calm of my neat kitchen, I have recreated the charm and the stuffed zucchini, ah, today you makes your mother. My stuffed zucchini is such a simple, elegant, with Gucci bamboo handle. Ricotta cheese and ham cubes, two eggs, for 800 grams of zucchini, and a generous sprinkling of Parmesan cheese, Gucci also same same. The children have brought me in triumph. And I am, underneath it all, very satisfied. Good result, little effort, quick meal, light and refreshing. Oh, yes, we want to do, the zucchini, anyway you the wishes, always gives you your fair share of satisfaction. As long as you do not act like dall'ortolano.

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So simple. The

simplicity of revolting. Sometimes, with a minimum of ingenuity can achieve extraordinary results. The Mint pudding at the party last night, had a hit. Of course, given the modesty of the project, needed a bit of scenery. The shots of Ikea Tullin wrapped in a purple and stopped with a cream cord, which did hold the spoon. Mica stuff all day! And then, rather than to bring the diners with his nose wrinkled, what is this? well, it's a moment, is embroidered with skill with the exact wording on a napkin and voila. In this way, and I tell him softly lady, she is very accustomed to these things, you forgive the fact that the pudding is one of envelopes. Sprinkled with dark chocolate to 70% Giraudi , though. As if to say, the devil and holy water.

exact same procedure to cous cous. Very easy to make a fine grainy cous cous, red onion, tomatoes and peppers for a touch of color, a hint of curry and salt, a generous splash of lime. My cous cous doing so. And then, retrieving single dose of bowls, attaches a ribbon with glue and this is a wonderful cous cous ready to go. That woman will never be multitasking!