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smoothie with debris

suitcase packed. Fridge is still not empty. Recipe somewhat reluctantly forced to discard food, but necessity is the mother ...

smoothie raspberry, plum and orange juice
10 very ripe plums
150 g raspberries
200 ml of orange juice
whole mixed. You can mix it with ice.
Fair call. There I added sugar, but if someone does not care about the line, maybe throw in a spoon muscovado. As each fruit is different, it's better to try a smoothie before docukrzeniem.

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France - a tradition that is gateau de Savoie with the release of Mathilde

For 14 years I spend holidays with the French. Their attachment to tradition is so strong that my suggestions to prepare something that differs from the traditional one component of the sacred dishes of French cuisine, and never arouses suspicion produces no desire to know. This is the only place where I am afraid to cook. They have their own tastes, their ingredients and so you probably will.

great advantage of these meetings is poznawianie home of the French. Today:

Gateau de Savoie A L'ORANGE DE MATHILDE
orange sponge cake that is as light as down with the release of Mathilde

4 eggs
150g sugar (200g cake was originally but according to realized that it could just 150, and maybe even less)
75g potato flour
juice of half an orange peel
2 oranges

• Whip egg yolks with sugar until fluffy
• add the potato flour salej whip
• add a very stiff egg whites
• expound on greased cake pan (not too big użyłyśmy round silicone mold)
• bake for 25-30 minutes in oven preheated to 160 degrees.

After returning I will try to make this a light sponge cake with lemon and orange. Without the orange sponge cake can serve as ideal material for a light cake, roll or grated tropezienne, that this type of sponge cake postponed in mid-thick layers of "cream pastry." Can you ever undertake. Recipes for the cream in a book by Pierre Hermé of desserts.

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eggplant, sesame seeds and cilantro pasta fresca

tastes better than it looks. It is very refreshing.
mousse of eggplant, sesame seeds and coriander
Phase I:
3 small eggplants
coarse salt, olive

Greased baking tray with olive oil and sprinkle with a little coarse salt (about 1 small flat teaspoon coarse sea salt nieczyszczonej). Eggplant, halved (Along), and put the cut part of the plate to the bottom. Bake in preheated oven (200 degrees) until softened (about 20 min.) Cool.

Phase II:
to move up the food processor:
3 tsp sesame
large handful fresh coriander
4 mint leaves (be sure that the mojito - thickleaves)
limoki juice (about 1 / 2 limes, but you need to add a little bit and try)
roasted eggplant (2 / 3 left its peel, 1 / 3 gave the skin)
if the salt from the baking is not enough add a pinch of salt, but rather should be OK.
mix, cool ... Bon Apetit
and greetings from Cap Benat. Finally, a well-deserved vacation.

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Even in summer you do not have to give up pasta. This paste was first served to Mr. R. I do not know exactly how to do it, ale spróbowałam ją odtworzyć pod moje smaki czyli usunęłam z niej czarne, małe, najlepszej jakości oliwki... przepraszam Panie R.! A mozarellę di Bufala zastąpiłam serem przywiezionym z Umbrii (peccorino z truflami). To peccorino, na pewno zastąpiłabym polskim buncem lub lekkim serem kozim, który da się pokruszyć. Można też spróbować z dobrą fetą. Cała magia w pomidorach. Najlepsze są malinowe lub bawole serca. Zupelnie nie nadają się zwykłe szklarniowe.

PASTA FRESCA (dla 4 osób):
• kilogram dojrzałych na słońcu aromatycznych pomidorów (bawole serca lub malinowe) (może be even more if you are a freak tomato)
• big bunch of basil (I gave a little lemon and traditional)
• Cheese: Mozzarella di Bufala (3 pieces) or fresh feta peccorino or property, or Bunce (25) gr
• 100 ml olive oil (musibyć good and full of flavor)
• maritime coarse salt (1 / 4 tsp - or less if the cheese is salty)
• 500 g Penne Rigate pasta (I've used no. 14 de Checco)

- tomatoes peeled off the skins and chopped into thick ankle
- poured into a large pot 1 / 4 olive oil, threw 3 / 4 bunch bazyllii, salt and tomatoes.
- I closed the jar and put it in the fridge for a few hours
- pasta cooked just before serving, necessarily al dente!
- after being strained, mixed it it in a pot of cheese and a remnant of oil at the end I added the tomatoes and quickly translate into a bowl, sprinkle basil ...
This pasta is tepid when administered, and even cool, but should be eaten immediately after mixing, so that was perfect temperature (fresca!)

Perfect for hot evenings with a good red wine.