Food Minia

Yesterday morning I woke up very happy because I wanted to prepare the Sicilian cannoli . I was conscious that not having ever made it would have been difficult and that there was so much I wanted my aunt Elsa to teach me, but she is in Italy and who knows when I'll see her ... I wanted then groped and eventually my stubbornness I was rewarded.  I spent the whole of Sunday in the kitchen, experimenting with different recipes, in fact, the cannoli were good , but not quite as crispy as I like. Anyone who knows me knows that I am a perfectionist, which is why I tried to change the mix, but the result still did not satisfy me. I thought then that it could be the temperature of the oil, but it was not even that. I tried to let the dough rest more, but nothing, not even depended on it. I was about to give up. After four attempts I finally got what I wanted for dinner and I had a fantastic dessert. Ingredients for about 8 big cannoli: For the shells 1 1/3 cup of all-purpose flour 1 tabl

Here it is , the protagonist of awakening and after lunch to millions of Italians : the unfailing coffee maker "Moka" that now also in many homes in Naples has replaced the old Neapolitan coffee maker .  Making a good cup of coffee , it is not a difficult task, just follow some simple rules, but to forget only one can nullify all the work undertaken.  First you have to choose a quality blend. This should be kept in a tightly closed container and away from foods that emit strong odors (herbal teas, cheeses, ...) because the coffee has the ability to absorb odors, which would alter the aroma.  The water is the second factor that determines the success of a good coffee espresso (it is said that in Naples the water is the secret of his tazzulella ): Use fresh water and possibly poor limestone. Never use hot water to speed up the preparation.  Fill the boiler up to the level of the safety valve, without exceeding it, otherwise you will have a coffee. The long coffee is a type

The Crispy Fried calamari is a fish recipe loved by young and old alike! It 'a very popular recipe and it may seem easy! Instead it is difficult to make a fried crispy and light at the same time! I was asked why, at times, the fried calamari remain moist, full of oil and mushy! So, I've prepared immediately (to the delight of my husband) and now I leave you the recipe and some tips for a perfect frying !!!  Fried crispy calamari | Recipe Fish  INGREDIENTS (for 2 people)   400 g of fresh squid  semolina flour  peanut oil for frying  salt q.b.  1 lemon  PROCEDURE:  Clean the squid by removing the head , viscera and bone inside. Cut the beak and eyes in the middle of the tentacles. Wash them well under running water. Also, delete the outer skins and cut with scissors squid into rings. Rinse again and place them on a clean cloth to dry. When you are well-drained, move the now damp cloth, and pat with paper towels. In a skillet, heat plenty of oil, and to see if he is ready to dip

I've taken the plunge and decided to start a new blog.  This is all about adult food for one.  I hope you take the time to come and have a look! It's called Eat Like You Love Yourself  and my first recipe is a Thai Green Curry.