List Of Good Food For Colitis

The end of the world to Rome, according Tempoitalia.it


Here's what the law is now on the site of tempoitalia.it to the weather forecast for Rome of Thursday, December 2, 2010 :

Incredibileeeee !!!!!

At 4 am we reach the cold unknown, ie the one in which nothing is known universe !!!!!

Less than Zero Kelvin !

Then at 10 pm is hotter than noon in Dubai!

Entertainment!

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Rustic pie with red cabbage soft pears

This cake is light enough. I have not used either eggs or butter in the dough. In the shelf I put only vegetables with the cheese and the Parmesan cheese. I am continuing to add as many ingredients with spoons to make easier to run even the less practical. To be precise I mean when I write a spoon a spoon full looking like this:

For this recipe, even if the doses are not precise but nothing happens when it comes to sauces or creams is a different matter.
For the filling I used the red cabbage, but of course you can also use other vegetables. With the red cabbage is also very good in a sauce is formed purple also makes it nice to see. On the other hand in the kitchen I think you eat first with your eyes .. Read also what I did. Good weekend!

rustic pie with red cabbage and STRACCHINO

Ingredients: For the dough



30 tablespoons flour 2 tablespoons cornstarch 3 tablespoons oil


2 teaspoons salt 2 tablespoons bread crumbs ½ cup warm water


For the filling 150 gr
stracchino
Middle
3 tablespoons of red cabbage Parmesan cheese and salt to taste oil


Getting Started: Blow up in red cabbage, cut into strips in a pan with oil and salt for 10 minutes. Let cool.

Sift the flour and arrange in a bowl fountain. Add the breadcrumbs and place the oil, salt and cornstarch dissolved in half a glass of water in the center.

Start mixing with a fork. When the ingredients begin to blend, continue at the hands until the dough is ready. 'S ready when breaks away from the hands. If it is too sticky, add flour.

Divide the dough into two parts and let rest in refrigerator for about twenty minutes.
Spread on a sheet of parchment paper the first part of the mix.

previously available over the cabbage and stir-fry stracchino in flakes. Finally sprinkle with the grated Parmesan and a pinch of salt.

Roll out the dough part of remaining and put it over the dough with the dough. Roll the edges to form a cake. Before baking you make small cuts over the cake.

Bake at 180 degrees for about 20 munuti. Be careful not to make the board too often otherwise you would not cook well.

The cake is ready! When I was about to take a picture of individual slices to make you see the color of filling the camera has left me! So you have to try it and let me know!

Good weekend to all!

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To make this cake you do not need the balance. My need to try to do more recipes possible without balance was born a few weeks ago when I threw away the cream because of the scale busted! Since then I always try to regulate it. or I have made several recipes for these experiments to understand the amount, your task easier, play it and enjoy it!

soft pears and coconut cake

Ingredients


10 tablespoons of flour 2 eggs 2 tablespoons cornstarch


6 tablespoons sugar 1 tablespoon unsweetened cocoa 3 tablespoons desiccated coconut

half a bag of yeast
200 ml cream 3 pears


Whip the egg whites and keep aside. Whip the egg yolks with sugar and Sciola cornstarch with 2 tablespoons of hot water.
When the yolks are frothy, add 2 tablespoons of desiccated coconut, cocoa and flour.
When these ingredients are blended, add the cream.
Finally add the egg whites until stiff.

Lined with a wet paper baking pan. Place the bottom of the desiccated coconut and sliced \u200b\u200bpears.

Now pour over the mixture and add the remaining pears.

Bake in preheated oven at 180 degrees for about 20 minutes.

The cake is ready when it takes golden brown.

Having a lot of cream in the dough is much softer than the other cakes. For this reason, before cutting wait for it to cool well, otherwise you risk that is destroyed.

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Cake Muffin pizza! Good and choreography!

between now and Christmas I decided to start to offer recipes that might be okay for the various dinners that await us in the coming months. I'll tell you what to cook for Christmas, but certainly if you do not give a recipe as it prepared the first dinner? Seriously, this recipe is a remake of a pizza muffin of my friend Rebecca, who proposed them on his blog not tolerate lactose. Mine is the vegetarian version.
In view of the festivities in my opinion is great because it's easy to do (if you hurry you can use ready-made pizza dough), but at the same time is very nice to see.
For the record, they're also good cold! I tried it myself today in one of my usual lunch rush. read what I did.

Muffin Pizza with tomato and mozzarella

Serves 4 muffin

500 gr flour 300 ml water

1 cube of fresh yeast (or one packet of the dry)

3 tablespoons olive oil

1 tablespoon salt 1 teaspoon

sugar ½ cup milk

For the filling

diced tomatoes 2

mozzarella

oil and salt

Place the flour in a large bowl (maybe on table, I do so for less mess). Dissolve the yeast with the sugar in half a glass of warm milk.

Place the dissolved yeast in the center of the fountain with the oil, salt and a bit 'of water. Begin adding water to knead a bit 'at a time. I like what I put 300 ml which is the amount the recipe I use but obviously depends on the flour. Realize it as knead.

When the mixture is smooth and uniform and comes off easily by hand means that it is ready. Then wrap it in a Canavaccio (well dusted with flour) and put it in a warm place for one hour. The ideal is to put it on a radiator.

When the dough has risen (to double) roll out and cut into disks. I used a cioctolona for milk.

Place the center of the tomato and mozzarella into pieces and close a bundle. Put them in the molds for the muffin, sprinkle with oregano and bake at 180 degrees for 20 minutes.

Bon appetit!

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plate color for gray days: Tortillas vegetarian

I do not know how the weather in the rest of Italy but it rains here in Turin and we are mired in the most absolute gray .. To pull up my morale I invented this dish with lots of colorful vegetables that give joy.

TORTILLAS VEGETABLES WITH REVISED

Ingredients (for 6 torillas)
150 grams of buckwheat flour 00 grams
50
3 tablespoons olive oil 100 ml cold water



salt For the filling: vegetables to taste

Getting Started: Cut the vegetables into small pieces and sauté in a pan with olive oil.
In a bowl place the flour, oil, salt and begin to knead. Add cold water a bit 'at a time, stirring constantly. At the beginning not to stick their hands with the mixture using a fork.

If the dough is too sticky, add flour. When the mixture is smooth and even let rest 10 minutes in the refrigerator.

Now divide the dough into small balls and roll it out with a rolling pin. To facilitate the operation I have put it between two sheets of baking paper to roll it out.

Cook the tortillas in a pan for about a minute on each side.

Now place the tortillas in a pan with the filling. Mine was vegetables (peppers, broccoli and carrots), cut into slices. To make it more tasty I added chunks of mozzarella.

Bake for about 10 minutes at 180 degrees.

This is the final result. Bon appetit!

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Sweet with dried fruit

Today I propose a recipe that I think is perfect for the period. Around the holidays we will all be submerged by the nuts and this is a way to use it.
sweet as this I propose to you but of course is perfect for any time of day.
do not need the scale so it's even easier to do.

Carpet DARK CHOCOLATE COVERED DRIED FRUIT


Ingredients 200 gr of dried fruit 3 tablespoons of flour


4 tablespoons sugar 1 tablespoon potato starch
half a bag of baking powder 2 eggs

100 gr dark chocolate

In a bowl, beat the egg yolks with sugar. Add flour, potato starch and baking powder sifted.

Add dried fruit to the mixture. I used pine nuts, raisins and flakes of red berries and stir with a wooden spoon.

Now add the egg whites, stirring gently from top to bottom so as not remove the compound. A trick: to beat the egg whites until stiff and whisk quickly put the bowl in the freezer before using them and add a pinch of salt to egg whites.

Put the mixture into a pan with paper baking paper. Leveled with a spatula before baking.
Bake in preheated oven at 180 degrees for about 15 minutes.

Check the cooking. And 'when it is ready golden. If it is too soft under rotate and place in oven another 5 minutes.

Sprinkle the cake with icing sugar.

Wet the fork in the chocolate and let iscillare on the cake to decorate it.

Put the cake in the fridge for about an hour. The chocolate should solidify.

I've served cut into cubes.

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vegetarian meatballs with a pairing traditional, broad beans and pecorino

beans and cheese are another coupled with pears and cheese that I think is always the her figure. Then the beans I love them, even eat them raw with a drizzle of olive oil!
For this recipe I used frozen ones. If you do not have time to use the beans (which remain the best choice) seconso me frozen ones are very good. I usually try to use organic brands. The ones I used for this recipe are the Orogel and I must say that I found myself very well.
I've cooked in the oven but if you prefer you can fry them. You just have to make them smaller as I did.

VEGETARIAN MEATBALLS WITH BEANS AND CHEESE

INGREDIENTS (serves 4)

450 grams of beans 2 medium potatoes


150 grams of cheese 2 tablespoons cornstarch dissolved in ½ cup of salt and water
pape qb

For breading
2 tablespoons cornstarch dissolved water and breadcrumbs

Getting Started: Boil the beans with the potatoes and mash with a vegetable pass. If you do not have it maybe a mixer.

United beans and mashed potatoes with the cheese, cornstarch dissolved in water and one or two tablespoons of bread crumbs. stir vigorously with a wooden spoon.

With the mixture formed into balls. To prevent sticking wet hands.

Now go balls first into the water and cornstarch and then in bread crumbs for breading. This breading light without eggs you can use it for anything.

Arrange the meatballs on a baking sheet with parchment paper. Bake at 180 degrees for 15-20 minutes. better if the oven is already hot.

The meatballs are ready.

I've served with the slices of cheese. If you do not like the strong taste of pecorino (pazzi! :-)) you can replace it with the Parmesan.

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newsstand On routes imaginary


While continuing their weekly meetings on Thursday with the series Hugo Pratt & Corto Maltese published in the Annex to the Corriere della Sera necklace that once again the comic masterpieces of Hugo Pratt (this week is the turn of the second volume dedicated to The scorpions of the desert), a few weeks a new and valuable necklace has missed the appointment made on newsstands on Thursday. We are talking about

On routes imagination, the series in 12 volumes devoted to the "passenger property" Sergio Toppi , surely one of the greatest artists of the Italian comics. At the tail end series 2 additional volumes will be dedicated to the unification of Italy 150 years (with collaborations authors such as Cavazzano , Milazzo, Nizzoli , Mastantuono). The necklace On routes imagination kicked off October 28, 2010. The books, large format and with a foliation of over 200 pages, are sold as a supplement to The Newspaper or Famiglia Cristiana.

This is unusual and valuable work, a worthy recognition to an extraordinary author, it is fascinating to think of a whole series dedicated to an artist like Sergio Toppi. Perhaps this is the first series of monographs dedicated to Sergio Toppi and for this initiative is to fill a gap. The more interesting as the production of Toppi is endless, full of short stories in magazines distributed more varied and not always available in new versions or editions in volume. So the series is an opportunity to discover never read comics of Toppi.

addition On routes imaginary hosts numerous illustrations and new adventures or difficult to find and a vast quantity of illustrations.

volumes not miss this collection are:

28/10/2010 - 01. African
04/11/2010 - 02. Mediterranean
11/11/2010 - 03. European
18/11/2010 - 04. Middle East
25/11/2010 - 05. Oriental
02/12/2010 - 06. Indoasiatiche
09/12/2010 - 07. Southern
16/12/2010 - 08. Latin American
30/12/2010 - 09. Amerindian
05/01/2011 - 10. Nordic
13/01/2011 - 11. Sacred
20/01/2011 - 12. Unknown

27/01/2011 - 13. 150 ° Unification of Italy Stories - Vol I
03/02/2011 - 14. 150 ° Unification of Italy Stories - Vol II

Further details are available on the imagination of Slumberland On routes .

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A classic recipe with a special dedication: Plum Cake Yogurt

Today I propose a classic recipe but in my opinion always does her figure. And 'quick to prepare and made with ingredients you have at home easily.

I dedicate this recipe to Ilaria and Carmi, they know why. :-)



PLUM CAKE YOGURT



Ingredients:

200 grams of flour 50 g cornstarch





2 eggs 1 cup of yogurt to your liking

half a bag of yeast

150 grams of sugar



1 teaspoon honey 3 tablespoons olive oil

Beat eggs with sugar and honey with half a cup of hot water (it helps them to assemble).

When the mixture is frothy, add oil and yogurt. My compound is colored because I used the yogurt with berries. You can be anything you like.

To finally add the sifted flour with the cornstarch and baking powder. Everything worked until no more lumps. Then pour the mixture into a cake tin with baking paper.

Bake at 180 degrees for about 30 minutes. Check the area with a toothpick. When ready to bake the first loaf in the oven let stand for 5 minutes off.

Your snack (or breakfast) is ready!

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Frigidaire celebrates 30 years of business at Cesena Comics & Stories


To celebrate 30 years of the comic book and other historical Frigidaire , true object of worship of the 80s, still alive as a popular monthly elite will be present, the November 6, 2010, as part of the events preceding the Cesena Comics & Stories , the Warehouse Parallel n.70/86 Via Genova, for a birthday party in style, or for a Frigidaire Party.

The event starts at 18:00 and continues until late at night. As part of this is a show dedicated to artists who have contributed to the success of various issues. You can also browse through all the historical books of Frigidaire, buy back issues and interesting rarities, subscribe to the new monthly edition of the popular elite to enter the world of Frigidaire and subscribe to or renew the passport of the Republic of Frigolandia .

E 'also provided the presentation, chaired by Vincent Sparagna, the number of Frigidaire that marks the thirty years of the magazine, the No. 229, November 2010.

After that, the evening will be enlivened by live music and DJ sets of Malamonroe Red Vinyl (name of an old book in homage to the unforgettable music of Frigidaire Tamburini ) with The Captain and Antonio Fabbri.

Free admission with pass Arci.

Contact

Republic of Frigolandia
tel: 0742 90570 - 334 2657183
e-mail: frigilandia@gmail.com
www.frigolandia.eu