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Monviso from the hill of lys and Sacra di San Michele. Still



Lately I have not had much time to do photo trips, just some spin. I put a couple of photos waiting for the Christmas holidays where I hope to be able to do some nice shot.

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Last week I talked about the infamous ginger biscuits, left over from a recipe for tuna, which I will discuss now.

Canned tuna I do not mind, even if I find it too heavy, but fresh tuna is one of my favorite fish, although as they say "It Does not as cheap," is a bit 'expensive.

This recipe was made by my boyfriend and he also claim to have found it online, I only have the task of putting the link here so that I do not forget, once again we want to prepare.

It was inspired by "Danny's best juicy tuna steak recipe" , found on a British site, with the following modifications.

Ingredients: 2 steaks
tuna, 400-500 g
Juice and zest of half a lemon 1 clove garlic, minced

20 grams of grated ginger
1 tablespoon olive oil 1 tablespoon

soy sauce 1 bunch fresh coriander, fennel seeds


Preparation:
With the above ingredients, prepared a marinade, which was then distributed on steaks. We left the fish to marinate for 30 minutes and then we put it in a pan. Was ready in 10-15 minutes, we tried to cook it less, but it was a bit 'too raw, and there was sushi.

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Another trip to the Langhe and Roero, this time son wanted to go in the morning to find a best light. I mainly used the Nikkor 70-300 VR lens very useful for isolating views and details, but certainly not crystal clear.

In some shots I used the nikkor 16-85 vr, much better performance than the 70-300.

note: It is amazing the heavy traffic that is on the streets of the Langhe ... a nightmare.

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tuna steak with ginger biscuits and ginger chocolate


Last week my boyfriend cooked a beautiful and delicious tuna steak, and he used to do a bit 'of grated ginger.
Tuna came very well, but I will speak this recipe again, because now I want to inaugurate the corner of the Show-and-Shame, that talk of a recipe found on the Internet that has come a disgusting ... and sorry for the French.

As I said, I was a bit 'ginger advanced, just the root, and to finish it and get rid of it I decided to try to make some ginger snaps. To be quite honest I did struggle to find a recipe, because it is very pan-of-ginger (the famous ginger bread), but a simple recipe for biscuits that convince me I could not find it. If someone moves here and has a tested and approved for the signs for me!

I finally found this stuff here I state that I am not convinced a lot, but involved the use of ginger root (check), no butter (check) and chocolate, which my boyfriend loves it and so I thought it would be an incentive to let him eat, because he is a big fan of biscuits.

Why does not convince me there and I should stay away? Meanwhile, it gave me enough nerves that dosing spoons for some ingredients, and then does not specify what type of ginger is used. In fact, ginger can be found both as a root powder and is most definitely a big difference, but if you want to try this recipe absolutely NOT used in the root, because a grating that produces fluid that makes me the dough sticky, but that can not be more sticky. Result: impossible to stretch the dough! Since I did not want to throw everything in the bin, I decided to use the technique brownies: Brownies of the dough is thick and sticky, but there is no need to cook them spread it, just pour everything in a roasting pan, place in oven and then when they are ready, cut into squares. I had to resort to this method for ginger cookies and chocolate, and in fact very similar in form to brownies, as seen in the photo, but without being so good, unfortunately!
If I could roll the dough would probably come more thin and crispy cookies, as they now have a middle way not as good, which by the way I have to finish all me, because my boyfriend, after tasting the two, is ignoring them beautifully for two days.

I console myself with the fact that at least it was so nice to not tell me that they suck.

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Baked chicken with potatoes and lemon

I created this blog to store all that good preparation.
recipes I find on the internet or in books and newspapers in the kitchen, then the edit on my own ... me and this blog is also used to keep track of recipes that bishop around on various sites and to remind me of the changes.

then I open the first post with a recipe I made twice already and loved it, the second time even more: a very classic baked chicken with potatoes and lemon .

I followed the recipe slavishly enough, the only exceptions are:
- I used not only the thighs, but also
chicken breasts - I did not use the onion (but I might try in the future)
- I threw a snowball on the rosemary potatoes, because I really like
- I added some delicious capers in sea salt, which if continued will end so soon (unfortunately, as I find them not so good here)

The recipe is very simple and the result is guaranteed!