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PANFORTE ............. Prices

Katia sends us a recipe for gingerbread ..... will be an opportunity to use the excellent mandrle of happy hens .....

PANFORTE
300 g shelled almonds with the skins brown but
250 grams of candied citron and orange

150 gr flour 150 gr sugar 150
honey
1 sheet host (they sell it by Rosi)

In a bowl mix the flour with candied fruit and chopped almonds.
Dissolve the honey in a saucepan with the icing sugar and 1 tablespoon water, stir until it makes the bubbles then pour the mixture into the bowl with the flour, candied fruit and almonds and mix very quickly because the mixture cools, it hardens.
Put the piece of wafer on the bottom of a springform pan or disposable, pour the mixture and bake at 150 degrees for 30 minutes. Click
cool, remove from the mold and tap with the blade of a knife to compact it.
When it is cold, sprinkle with icing sugar and serve.

be kept for several days at room temperature (as long as we do not eat everything at once!)

At our home also enjoys a slightly modified version with a little 'more dough, if you want to try it since 225 gr flour, 225 grams of sugar and 225 grams of honey and proceed as above.

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Paths to the dance club Semifonte

Now	· Sunday, December 12 16:00 to 19:00
Place	Circolo Arci Semifonte Via XX Settembre, 2 Barberino Val d'Elsa, Italy
Created by	ARCI Semifonte
More	in line with the Olodanza.Con Francis Morley. free dance in a musical journey outlined, inspired by the expressiveness by evocative music and fun atmosphere suggested welfare. MEMBERS FREE ENTRY ARCI We expect many

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Spanish course at the Club Semifonte

Now	Tuesday, November 30 at 21:00 - 21 December at 23:00
Place	Circolo Arci Semifonte XX September 4 Barberino Val d'Elsa, Italy
Created by	ARCI Semifonte , Yamuna Gallina
More	ALWAYS OPEN ENROLLMENT IN THE COURSE OF THE SPANISH CLUB Semifonte!! N. lessons: 10 lessons of 2 hours Schedule: Every Tuesday from 21.00 to 23.00 Price: € 120 (materials included) Location: Circle Semifonte via Bustecca, 4 Barberino Val d'Elsa (Florence) Teacher: Native speaker, degree in English language and literature FOR INFORMATION AND REGISTRATION CONTACT MARIA. Contact: 392-6437762 maria.soler @ libero.it

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coop

Yesterday I went to the event at the Coop and I have marked prices. I put them for informational purposes only and without any idea of \u200b\u200bconfrontation since the products of our quality are provided to you 'is not comparable (or at least hopefully). Oranges and 1:55
navelina / kg (1.20 and us / kg)
apples and 1.95 / kg (1.27 and us / kg) and 1.70
Leek / kg and all the vegetables and below to 2.00 / kg (us 3 and / kg)
Boiled beef and 6.15 per kilogram (U.S. and 7.75 / kg) and 14.90
Cuttlefish / kg (14.30 and we / kg) and 18:50
Octopus / kg (14.30 and we / kg) 4.40 and Cefalo
/ kg ( 5.50 and we / kg)

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THE TOFU .... GOOD ADVICE FROM SABRINA

The first time we tasted the tofu, we were disgusted.

The second time, changed the recipe a bit 'better, but still knew very little.

Then I realized that the cooked tofu alone remains as it becomes tasteless ..... tasty when mixed with other ingredients.

For example ..



PATE 'OF TOFU AND OLIVE.

1 stick of tofu in natural (preferably organic).

green olives.

black olives.

Capers.

Apple Cider Vinegar.

A pinch of chilli oil

ages (than bono!).

Sale.

A dash of shoyu.

° A pleasure you can add parsley, basil, garlic, spices, etc etc.



PREPARATION Boil the tofu for at least 5 minutes.

Remove it from the water and whip with all the ingredients until you get a nice creamy mixture.

Perfect as an appetizer or simply paired with some beautiful vegetables.



Bon appétit,

Sabrina



* Tofu is rich in protein of high biological value, vitamins and minerals, while containing very few calories and fat. 100 grams of tofu contains about 9 grams of protein, corresponding to 18% of average daily protein requirement of an adult man. The same amount of tofu also contains 33% of the daily requirement of iron, as well as relatively large amounts of antioxidant minerals such as manganese, copper and selenium.

Since a portion of tofu provides about 80-100 calories and is virtually free of saturated fat, this food is presented as a valid alternative to meat or other protein products of animal origin, especially useful during low-calorie diets .

Tofu, however, has other properties beneficial to health. And 'it was observed that soy protein helps reduce plasma levels of total cholesterol, LDL cholesterol and triglycerides while raising HDL cholesterol concentrations. One effect of this, which helps to reduce the risk and incidence of cardiovascular disease. Its high content of antioxidants is also helpful for the prevention of many types of cancer.

With all these properties, the tofu can rightly be considered a good alternative to meat protein, not only for vegetarians but for anyone wishing to follow a balanced and healthy diet (low calorie or not), maintaining the low ' saturated fat intake.

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cheesecake

cake delicious, easy to implement and above all without fats. (Strange huh!)

Perfect for breakfast (at least this is the use we make of us).



INGREDIENTS: 250 gr

. flour (used white Type 0)

250 gr. ricotta cheese (used to Camporbiano, mmmmhhh)

200 gr. sugar (use raw)

1 bag of baking powder (used cream of tartar) 1 pinch of salt



A pleasure, raisins, chocolate chips, pine nuts, pistachios, etc.. etc. etc. (I put a bit 'of raisins).



PROCEDURE: Mix

Combine all ingredients until it forms a ball "bread" (though a bit 'more sticky ...).

Grease and flour a bundt mold is not too coarse or plum cake (I put the doses are for a tiny cake, for families just double doses) and added the dough to pinch, yeah, you did not misread , you just tear the dough and then put them into the mold pinches side by side, without pressing.

Bake at 150 degrees for about 45 minutes (or until you see the cake took a beautiful color ... peanut).

Once cool, sprinkle to taste with a little 'vanilla sugar.



Bon appétit,

Sabrina



PS To be fair carry-over the site where I found the recipe: www.cookoround.com (now makes different cakes).

photos but they are all my J

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BY SABRINA THE FIRST RECIPE WITH PAUL THE GREAT FISH OF THE RECIPE OF ALICE FISHER

recipe suggested by Nunziatina .....

carpaccio croaker

After cleaning the fish (gutted, cut off the fins and scales) fillet and cut into very thin slices. Prepare an emulsion

with extra virgin olive oil, lemon, salt and pepper.

Then place the fish in a single layer, sprinkle evenly with the emulsion and a few leaves of parsley (finely wrought). Let rest for up to one hour before serving.


For this recipe it is essential that the fish is fresh, and Paul in this sense is a guarantee, he gave the day's catch. This is a recipe, suitable also for other fish, including oily fish like mullet.
For the emulsion I use salt on the ground time as the peppers I use the mixed beans. During this time I recommend using the new oil, gives a twist.

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opened the section "RECIPES CHRISTMAS"

"I can take the recipe with a lot of Christmas capon stewed with the humpbacks. A high dose of fat goodies!

Preparation of capon : How
usual flamed skin of the capon to remove any remaining feathers.
Chop all the herbs with celery, carrots, onion, garlic, sage and rosemary, parsley, all in abundance (say, a bowl full).
Divide the capon pieces (quarters can fit) and put it together to beat them in a pan (preferably earthenware), add oil, salt and pepper and brown.

Add white wine (the red-meat changes color, but that's okay) and once nuanced, tomatoes (tomatoes, concentrated tomato puree, what you have is fine) and cook, adding water or broth if necessary.

Preparation of the outline :

Clean and boil the humpbacks (or card).

Cooking should not be too long to avoid spappolino, fry them with a light smattering and let them take the capon flavor in the sauce (I suggest you do when you have already removed the capon because otherwise there is everything in the pot).
Then put everything together and serve ... The cranberry is not easy in this flat! :-)))

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celeriac ........... .. Incompreso

The celeriac and its important properties: it took was a little research to discover interesting things .....


Apium graveolens var. rapaceum.Umbelliferae.
The celeriac is a variety of celery that has the initial part of the stem very swollen to the point of forming a compact world of 15-20 cm in diameter. This portion of the root occurs within, white and firm. E 'grade, and has a taste similar to celery, which can replace the use.

period of harvest
The celeriac is harvested from October to November, but you can find it also on the market in the months ahead because if the ground does not freeze, is left in the field, covered with straw, to be collected later.

Nutritional
The celeriac has a very low caloric value (23 kcal per 100 grams) In it there are almost no grassi.e are irrelevant proteins. E 'be considered a source of minerals, in particular contains selenium.

combination food
Like other vegetables, this vegetable is well matched with food protein, starch and with those, but either with one or the other.

Property
He re-mineralizing properties, diuretic, and purifying sweat. It also stimulates the digestive function and bile secretion.
Recent studies recognize the celery the ability to reduce blood pressure and cholesterol.
Avoid, however, consume this vegetable in an excessive way, advice that applies to all foods.
The variety of the diet - and not the monomaniacal - is the best guarantee of good health. When the food consumption also has a therapeutic function should have a limited life cycle consumption, which is usually around 20 days. Otherwise it becomes necessary to resort to the advice of a physician phytotherapy. In the case of celeriac
moderation is recommended due to the presence of oxalate. Be careful, also, not to make external use, apply it on skin that is not as allergic reactions, accentuated by sunlight.





Katie sent us this delightful occasion for the use of the strangest and least appreciated vegetable garden.





"I heard that celery has been much discussed and that many do not like, I send you the recipe for a salad that we tested yesterday and that we think is good. I have not thought about him a photo I hope to succeed next time.



Preparation:
For two people to peel and cut very thin half golden apple, a large carrot and a small celeriac. Season with salt, oil and vinegar. Put in two plates and garnish with a few tablespoons of toasted pine nuts in a pan without seasoning and a bit of parsley that gives a bit of color. It must have been

celeriac Roberto or apples and vinegar Fontecornino but I think the result was not bad at all! (Of course my kids have not even wanted to taste but that's another story .....)

soon
Catia

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tips: VEGETABLES AND PRACTICE OF NITRATES

vegetables, how to reduce nitrates


Five servings of fruits and vegetables a day are the basis of proper nutrition and must be present in our daily diet. But be careful to nitrates, especially in winter.
The vegetables are more involved than leafy green like spinach, lettuce and coasts.

nitrates, chemicals
Nitrates are chemical compounds naturally present in soil. The intensive farming methods and the use of nitrogen fertilizer (but also very natural manure) have grown out of all proportion to their presence in soil and water, with the consequent risk of accumulation in plants. The lack of light due to the growth in greenhouse crops and winter promote further accumulation.

Why
Nitrates are dangerous in themselves are not dangerous to health when ingested, however, are transformed into nitrites (toxic, but only at very high doses) and in the most dangerous nitrosamines, potentially carcinogenic. To date, however, there are no scientific studies have linked direct intake of nitrates with the onset of cancer.

tricks to avoid
Since the positive effects of consumption Fruit and vegetables outweigh the potential health risks related to the presence of nitrates in vegetables, these vegetables need not be removed from our diet, but just follow some tips to reduce your intake of these substances.
• Vary the type of vegetables, green leafy vegetables while consuming no more than two times a week. Prefer lettuce and spinach, especially in summer, when the level of nitrate in these plants down. In winter it is better to opt for frozen spinach, which contain less.
• Wash, peel and cook the vegetables: these substances dissolve in water. Avoid, therefore, to use the cooking water.
• Buy few vegetables at a time and keep it for a few days in the cold. Do not heat previously cooked and the vegetables do not store in sealed plastic bags: the lack of air favors the conversion of nitrate to nitrite.
• Increase your consumption of vitamin C, for example using the lemon as a dressing to prevent the formation of nitrosamines.
• Reduce the consumption of canned meat and sausages to limit the intake of nitrates come from other sources.

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QI-GONG every Thursday at Club Semifonte Barberino VE

ARCI Semifonte, loc. Bustecca, Via XX Settembre, 2
Barberino V. Elsa (FI) www.circolino.it


presents THE FIRST MEETING OF PRACTICE QI -GONG
Harmony and Balance Body-Mind

Information: Harmonising breath and movement and introduction to meditative practices
: an opportunity to grow their wealth and inner transformation.
The ancient Chinese discovered how it was possible to develop and direct the Qi, the vital energy. In the body Qi is the vital energy that keeps life in every cell, leads all activities of the entire body.
Qi promotes resistance against diseases, facilitates the ability to adapt to their environment and provides the energy necessary for the continued regeneration of our body. The Qi Gong

using simple techniques and harmonious uses movement, breath, sound, meditation and deep listening in order to stimulate the flow of inner energy so that it can run effectively.

SUITABLE FOR EVERYONE, INCLUDING THE ELDERLY. FREE ENTRY
BY November 11, 2010 AND EVERY THURSDAY 'EVENT AT THE CLUB AT 18.oo Semifonte.
Lessons are for members only ARCI.
comfortable clothes and slippers

how to get there:

From Florence: From Florence-Tavarnelle exit: 2 km after Tavarnelle Val di Pesa at Poggibonsi-Siena, before get to the clearing with the municipality of Barberino, on the left is a pine forest with a playground, preceded by the way Bustecca. Going up to the end of the street, garden and building on the right: probably comes from the back.

From Siena: From the SI-FI exit Poggibonsi Nord, direction Barberino, about 6 km you arrive at a clearing with the municipality of Barberino, then to 100 m. On the right is the Bar Pineta and a pine forest with a playground, just to the right is the way Bustecca. Going up to the end of the street, garden and building on the right: probably comes from the back.

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MEETING OF DRUMS AND SOUNDS A SURPRISE November 14, 2010 Fri

BEAUTIFUL PEOPLE, try again MEETINGS FOR THE SEASON 2010/2011:

ARCI Semifonte, loc. Bustecca, Via XX Settembre, 2 Barberino V. Elsa (FI)

presented Sunday, November 14, 2010 hours 16

DRUMS AND SOUNDS A SURPRISE. Meet me to create music!

with francis Vlach

from a point of view of the music group, there are two types of people: those who think they know how to play and those who think they know suonare.Entrambi have in common an impediment to the musical flow of the group thinking.
An antidote is a simple but effective undiscounted attitude: listening.
When you leave you can listen to the group ...

Be amazed by the sounds we produce
rhythms that emerge from our voices that blend
dancing bodies from the energy that manifests itself
... ... ... ... it has no players or spectators ...

arch Admission free for members (membership card at 10 euro)

bring a comfortable cushion to sit on the ground

how to get there:

From Florence: From Florence-exit Tavarnelle: 2 km after Tavarnelle val di Pesa at Poggibonsi-Siena before coming to the clearing with the municipality of Barberino, on the left is a pine forest with a playground, preceded by the way Bustecca. Going up to the end of the street, garden and building on the right: probably comes from the back.

From Siena: From the SI-FI uscitaPoggibonsi North towards Barberino, about 6 km you arrive at a clearing with the municipality of Barberino, then to 100 m. On the right is the Bar Pineta and a pine forest with a playground, just to the right is the way Bustecca. Going up to the end of the street, garden and building on the right: probably comes from the back.

Info francis 055 8075170 338 6852158

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THE SALMON VEGETABLES IN THE CRUST OF SABRINA

The Our Sabrina sent us, as usual, a simple but effective recipe, thanks to admire the picture of the result!

crusted salmon.
quick and tasty recipe (in case of guests, also nice to see ...).

INGREDIENTS: 1

SLICE OF FRESH SALMON



PASTRY POPPY SEEDS SALE





PEPPER AND LEMON SALAD Garnish



It 'so simple that, in my opinion, you have already guessed the proceedings ...

Salt and pepper the steak.

Wrap in puff pastry.

fun to put the poppy seeds (which inevitably will fall everywhere).

Bake at 190/200 degrees for about ... ... you go to the eye, depending on the size of the piece of salmon (and to those who take the pastry).



Bon appetit.

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Ciambellone MORE 'SOFT

Ciambellone THE MORE 'SOFT WORLD

Ingredients:
250 g of sugar,

250 g flour, 3 eggs

,

130 g of vegetable oil or olive oil,

130 g of water,

a packet of cream of tartar,

a handful of raisins (optional)

a bit 'of rum,

a tablespoon of cocoa

Preparation:

Whip eggs with sugar until they become foamy, add the oil, water, rum, flour and finally the baking powder sifted, if you wish floured raisins.
Butter a ring mold, such as the pudding, pour the 3 / 4 of the compound.

in place the remaining cocoa mixture, stir well and let it fall into the mold on the white compound. Fate of concentric circles with a knife to be the marbled effect. Bake for about 40 minutes, will test the faith toothpick.

I tried it with the flour spelled Camporbiano and found very good, unique flavor.
You can add 2 or 3 apple slices in the dough and turn it into a very slight apple pie. For my girls join
chocolate chips and toward the batter into the cups instead of a cake. Cook in just 15-20 minutes.

Thanks Katia!

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VIA THE WORLD WITH THE CHOCOLATE ...... NEW COOKIES

CHOCOLATE COOKIES

Ingredients: 140 gr flour


90 g butter 100 g sugar 90 g chocolate chips

1
egg 1 pinch of baking soda.

Preparation:
Work the butter with the sugar, then add the other ingredients.
Put the mixture in spoonfuls on well-spaced baking. Bake at 180 degrees for 10 min. Allow to cool and sprinkle with vanilla sugar.

you wish, you can combine pine nuts, walnuts, almonds or raisins to chocolate chips.
chances are good even without anything but at home we are greedy and have always something together.
If you want you can replace the butter with the oil (put about 70 grams), with butter are much good.

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a frenzy ........ ...........

BISCUITS VIENNA

Ingredients:
125 g soft butter (not too much otherwise the cookies cooking them lose their shape)
50 g sugar 20 g of egg white

150 g flour 1 pinch of salt

1 teaspoon of vanilla extract (I usually do not put)

Preparation.
Mix the butter with the sugar: then add the egg whites a little at a time: the flour with salt: and finally the vanilla:

Pour the mixture into the pastry bag with star nozzle to distribute the biscuits and media well spaced on a baking tray lined with greaseproof paper:

Bake at 190 degrees for 10 minutes.

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AGAIN .................... BISCUITS TRADITIONAL RECIPES

scabs

INGREDIENTS 280 grams of corn flour

150 g sugar 280 g butter 200 grams of flour
OO

4 egg yolks 1 pinch of salt

PREPARATION
Working egg yolks with sugar, add the other ingredients. Making rigarli sticks and with a fork or pass by a star nozzle. The dough is a bit 'hard so it goes from a syringe. Baking at 200 degrees for 15-20 minutes.

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....... COOKIES FROM CHILDREN .....

GALLETTI

Ingredients: 500 gr flour

00 125 g
sugar 110 g butter 130 g milk


1 packet of cream of tartar 1 pinch of salt Milk for brushing
sugarmill for the biscuits and sprinkle.

Preparation: Mix all ingredients
. Roll out the dough thin enough (the dough is a bit 'sticky so it spreads very well), cut into squares, brush with milk and sprinkle with sugar.
cooking at 200 degrees for 15 minutes.

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THE RISOTTO

My biggest problem? to eat vegetables with my girls.

Outside the potato will not go ....... unless I do not propose a great first dish of vegetables ......

My starting point is always the WHITE RISOTTO

Serves 4

- a white onion,

- oil, salt and nut (for broth)

- 320 grams of rice for risotto,

- Parmesan cheese, butter for creaming:

Preparation:

In pressure cooker, fry the onion gently in a little 'oil, when is browned add the rice and toast lightly, sprinkle with half a glass of white wine (if available) add a teaspoon of salt, water and a nut (the amount is three fingers above the rice). Close the pressure cooker and raise the heat. From the moment of breath, lower the heat and count seven minutes, then turn off the flame and wait for stop to blow open the lid. Stir in butter and a generous amount of Parmesan cheese and serve hot.

On this basis, I insert the following variations:

1) beetroot : I go along with the onion also two beautiful red beets, peeled, washed and coarsely chopped. Already when toasted rice risotto takes a magnifco pink.

If your kids are like mine, after cooking, before creaming I remove the pieces of vegetables, is a creamy risotto STRAWBERRY winter and whipped with a little Parmesan, and two tablespoons of fine philadelphia.

2) peas, beets, green beans, cabbage ...... all green vegetables can be passed off as pesto: my girls eat anything that is green and no lumps believing pesto, then the fact that vegetables and cream allows me to add great quantities, the health of girls has been saved!

The green vegetables are first boiled in a little water (or if I hurry, take a few minutes in the microwave) and then step to the blender and turn it into green cream.

then the procedure is the same: Put the cream in a pan with the onion and so on, following the basic recipe.

- In pesto add peas usually at the beginning of cooking also diced ham,

- With chard instead add to the time of creaming sbiciolata a sausage and fried,

- deserve the beans of raw diced tomatoes,

- the cabbage calls for creaming with only philadelphia to dampen the flavor a bit 'strong .....

3) with kohlrabi , the procedure is the same, the risotto takes a great taste of artichokes, you stir in a little olive oil and Parmesan cheese, this is the only way I found to consume this strange vegetables .

If your family does not like this vegetable before creaming remove it, otherwise leave it inside: the consistency that take the diced vegetables is the potato.

I have already successfully tested even my legendary RISOTTO ITALIAN

Cook the rice in white as the basic recipe, at the time of leaving creaming:

- some in white butter and stir in Parmesan cheese,

- some in red beetroot, cooked and stir in the past and Pimero Philadelphia,

- some in green mix with cooked spinach with a clove of garlic and go to Pimero and Parmesan.

It has three stripes on serving plates with a spoonful of diced tomato, and a few flakes of parmesan cheese ....

The vegetables are always those of Robert, for the rice issue to the glory that Bolog ......