minutes as breathing

How many roads we traveled together

how many paths we set foot on

how many rains and snows

lanterns hanging over 

how many letters, how many separations

heavy hours in many cities

and again the tenacity to rise

and again the strength to get up and reach the destination ...

Chocolate tart

Filling 

recipe by Tyler Florence

  1 cup heavy cream 

1/2 cup milk 

300 grams of dark chocolate 

3 tablespoons sugar

 pinch of salt 

3 eggs at room temperature

Crust 

cup of flour 

100g butter 

pinch of salt 

1 egg

 3 tablespoons of cocoa 

1/4 cup sugar

 Quickly knead the dough, roll out, put the form into tarts and poke with the fork. Put it in the fridge for 15 minutes. Then put the cake on baking paper and sprinkle  baking beads and bake about 10 minutes at 180 degrees. Then remove the balls and paper and bake for another 5 - 10 minutes. Beat eggs with sugar. Heat the cream and milk in a saucepan, then add the broken chocolate. Constantly stir until completely dissolved. Remove the pan from the heat and while stirring add the beaten eggs. Spread mass on the crust  and bake at 350 degrees for 20-25 minutes. Tart cool and chill in the refrigerator before serving.

With the bitterness of red wine, I'm warmed up with memories

Still raining. There is no sky above the earth. Through the window, it looks like a wet street. I feel like its fall in me, even though its May. There are times when I play  the old records, I open my suitcase full of photographs and pages torn from books. I open a bottle of wine and a door to the past.

***

wrapped in fog
humbly accept the autumn
I think of love
in the alley of your shadow
With bitterness of red wine warmed up with memories


reconciled with the time that has to go
11.2000.

Balsamic white mushrooms

1/2 pounds small white mushrooms

3 cloves of garlic

3 tablespoons balsamic vinegar

1 tablespoon brown sugar

4 tablespoons olive oil

salt and pepper

4 tbls. white wine

Wash mushrooms. Heat the oil in a pan, add the  minced garlic. Fry for a minute. Add the mushrooms, balsamic vinegar, sugar, and wine. Cook for 3 minutes

Tart with pecan nuts.

  Pecan tart is one of my favorites.

  It's sweet and wonderfully nutty.

cake

120 g of butter

1/4 cup sugar

1 egg

pinch of salt

1 1/4 cup flour

Knead all ingredients quickly. Put the dough in the fridge for half an hour. It's best to use a plaque with removable bottom.

Filling

1/2 cup maple syrup

3 eggs

1/2 cup brown sugar

1/2 cup corn syrup

60 g of butter

pinch of salt

2 cups pecan nuts

1/4 cup brandy

Butter dissolve. Eggs and sugar in a bowl. Add maple syrup

and corn, melted butter, and brandy. Nuts should roast a few minutes in the pan then, spread the batter. On the whole tart, pour prepared sauce. Bake 40 minutes at 180 degrees.

Mother's Day 2012

Today, a Mother's holiday, is spent in a beautiful, sunny, summer day.  I pack treats for our picnic. We go to greet the sun and May. Hurray!

The first one is our favorite tart with caramelized onions and Saint Agur blue cheese. I ate a tart once like this in one of the wineries on the Lower East Side in New York. It has an unforgettable flavor, and that's because it really was delicious, and I was so madly in love, so the memory of that evening is familiar to me. However it is also the recipe I found on the beautiful  blog www.beawkuchni.com 

Cut the onion in small pieces, put them in the pot with a little olive oil and simmer over low heat until soft. Then add the balsamic vinegar and sugar, stirring until the stew on the sauce has evaporated and onion just begins to caramelize. We must be careful not burn the onion.Add egg with cream  to the onion. Add salt and put on the crust. On the top, sprinkle generously with cheese and fresh thyme. This time I used St Agur cheese that is creamy and slightly spicy however,  caramelized onions, matches any type of cheese. Tart baked in a of a removable bottom for about 40 minutes at 175degrees. With red wine, it creates the perfect duo.

The cake for the picnic shall be mandatory. I chose, simple, light cake with fruit, which always works, and is prepared in a few minutes. Recipe from Dorothy of www.mojewypieki.blox.pl
Ingredients:
5 eggs
3/4 cup sugar
2 cups flour
150 ml of oil
1 teaspoon baking powder
You can use any fruits to choose from, today I used strawberries and blackberries.
Whip eggs and sugar until fluffy, then slowly add the oil and flour, mixing the powder all the time. Pour into the batter and put fruit on top. Bake for about 45 minutes at 180degrees.

And these is the most beautiful flowers in the world from the greatest daughter and son in the world :)

I love oranges!

 Orange tart witch apricot

Recipe by Komarka from beautiful  everycakeyoubake.blogspot.com

Ever since I found this recipe, it did not give peace and after I made it, it did not disappoint. The tart is divine! The only modification we introduced to this is to add dried apricots, which I love on a par with oranges.

Crust

250 g of flour

125 g of butter

pinch of salt

1 egg

3 tablespoons sugar

zest of orange peel

Filling

2 handfuls of dried apricots

can of sweetened condensed milk

1/2 cup of Mascarpone cheese

1/2 cup of juice squeezed from oranges

squeezed juice of ½ lemon

5 egg yolks

zest of 2 oranges 

1/4 cup whipping cream

All ingredients quickly knead the dough and leave to cool in the refrigerator for an hour. Then put the crust into the mold, grated (preferably with removable bottom). Bake  for about 10 minutes at 350 degrees. Boil apricots in water, leave them for a few minutes to soak in the water, then drain and cool. Blend egg yolks with condensed milk. Then add the mascarpone cheese, orange juice and lemon and mix everything. At the end, add whipped cream, and mix together. Put apricots on the baked crust and put on the orange mass. Bake for about 25 minutes.

Orange Mousse - Jam

Wonderfully aromatic with a delicate hint of bitter taste. The big advantage is that there's very little sugar in it.Wonderful for cakes, pancakes, and to eat with a spoon straight from the jar :)

  Ingredients

10 oranges

1 cup sugar

squeezed lemon juice

Wash and scrub the oranges with brush,then peel and cut into thin slices, turn  each slice on the half quarter.Take outer peel and  toss it into the pot with thick bottom then add cut oranges.Add sugar and lemon juice.Cook and stir on the stove for about 30 minutes, then remove from the heat and allow it to cool (you can wait until the next day). Then mix in blender.Pour mousse into the pot and boil until it thickens.