Every time I try to remember that I still have a blog and, though it seems, there are very affectionate, but laziness the heat is really great. Ultimately, then, there has developed also Facebook, which is so quick to write two things and publish photos of the dishes that the poor who blog consider it more?
So take advantage of a dinner made a couple of nights ago for two friends-colleagues to post a couple of fresh and fast recipe that helped compose a kind of dinner-buffet.
Among the things that I have prepared and are already on the blog there are: the balls of anchovies , the packets of salmon with wasabi mayonnaise the marinated anchovies (but I used the lemon juice and vinegar apple) 's avocado salad, melon and smoked salmon , which I published recently.
To complete the meal I prepared a salad of barley, shrimp and zucchini with a light pesto without garlic or cheese. Everything boiled, except the prawns cotti a vapore e poi puliti, condito col pesto e messo a riposare al fresco per un'oretta.
Infine il dolce, altrettanto semplice e veloce, rubato a Donna Hay.
Di questo vi lascio anche le dosi:
Bicchierini di panna, cioccolato bianco e lamponi
200g di panna fresca
150g di cioccolato bianco
3g di gelatina in fogli
un cestino di lamponi
Mettete la gelatina a bagno nell'acqua fredda per 10 minuti. Scaldate il cioccolato in pezzi insieme alla panna senza farlo bollire. Unite la gelatina strizzata e mescolate bene. Mettete nei bicchierini (ne usciranno 4). Wash and dry raspberries and affogatene about half in the glasses with whipped cream and chocolate. Refrigerate Almenno 2:00 to 3:00 hours. Before serving add the remaining raspberries.
