Today I try to collect the lovely invitation Sigrid Vebert , although I'm not a foodblogger.
The recipe of my childhood is a simple pudding, which along with fruit smoothies and milk Fresh raw egg, was the snack of my childhood days. It 's a two-colored pudding, that mom put on the table in a bowl garnished with biscuits in his home at the time. My brother and I ate from the same plate, sitting opposite one another, and my mother watched us laughing, hands resting on the apron. In reality, the party (and strife) began much earlier, with the removal of the remains of the pudding from the pan still hot, but not enough to prevent the use of fingers in the performance of the successful operation.
This story of my grandmother's kitchen comes to the ear from the stories of some friends in the service of the noble families of the country, and then goes to my mother, always short of ideas for our snack. I too have learned watching my mother in the kitchen, as a history of doing, nice to talk about, but difficult, then and now, to write.
for a pint of fresh whole milk, mom took three tablespoons of flour, three tablespoons of sugar, egg yolk and two tablespoons of unsweetened cocoa. He put in a cold saucepan the flour and sugar mixed with just the whip. Then add egg, mix well and mix the ingredients. Finally, add the milk little by little and mix well the mixture. After that put it all on the fire to medium heat and stirring with a whisk, wait until the pudding is firm. At this point add half pudding in the holster, and put the other half on fire, after having added the cocoa dissolved separately in a little milk. Once embedded cocoa, remove from heat and pour the rest of the pudding in the bowl, carefully covering the portion already paid. Then insert the biscuits in the pudding, resting them standing along the edge of the holster, and waited for it to cool before storing in the refrigerator for several hours.
My version of the recipe has the scent of cinnamon, because I love the cinnamon pudding my friend Gigi, and always because I love cinnamon (mom was just a wonderful mashed potatoes flavored with cinnamon). It 's also a little less sweet because I love the vein bitter cocoa. However, contains within itself all the flavor of my childhood, such as potato dumplings, semolina, cooked apple puree or apple pie, the soothing and therapeutic aspect of their mother's kitchen, the magic that every bite can always bring you back in time, evoking a perfect world of images, scents, flavors and sensations.
The recipe of my childhood is a simple pudding, which along with fruit smoothies and milk Fresh raw egg, was the snack of my childhood days. It 's a two-colored pudding, that mom put on the table in a bowl garnished with biscuits in his home at the time. My brother and I ate from the same plate, sitting opposite one another, and my mother watched us laughing, hands resting on the apron. In reality, the party (and strife) began much earlier, with the removal of the remains of the pudding from the pan still hot, but not enough to prevent the use of fingers in the performance of the successful operation. This story of my grandmother's kitchen comes to the ear from the stories of some friends in the service of the noble families of the country, and then goes to my mother, always short of ideas for our snack. I too have learned watching my mother in the kitchen, as a history of doing, nice to talk about, but difficult, then and now, to write.
for a pint of fresh whole milk, mom took three tablespoons of flour, three tablespoons of sugar, egg yolk and two tablespoons of unsweetened cocoa. He put in a cold saucepan the flour and sugar mixed with just the whip. Then add egg, mix well and mix the ingredients. Finally, add the milk little by little and mix well the mixture. After that put it all on the fire to medium heat and stirring with a whisk, wait until the pudding is firm. At this point add half pudding in the holster, and put the other half on fire, after having added the cocoa dissolved separately in a little milk. Once embedded cocoa, remove from heat and pour the rest of the pudding in the bowl, carefully covering the portion already paid. Then insert the biscuits in the pudding, resting them standing along the edge of the holster, and waited for it to cool before storing in the refrigerator for several hours.
My version of the recipe has the scent of cinnamon, because I love the cinnamon pudding my friend Gigi, and always because I love cinnamon (mom was just a wonderful mashed potatoes flavored with cinnamon). It 's also a little less sweet because I love the vein bitter cocoa. However, contains within itself all the flavor of my childhood, such as potato dumplings, semolina, cooked apple puree or apple pie, the soothing and therapeutic aspect of their mother's kitchen, the magic that every bite can always bring you back in time, evoking a perfect world of images, scents, flavors and sensations.
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