« una serata alla Scala e mascarpone / an evening at La Scala and mascarpone | Main | maccheroni al ferro al sugo / handmade maccheroni with tomato sauce »

August 14, 2012

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bellini

Such dedication to the art of cooking.

Marian

Thanks for that post. It was interesting, informative, and unusual. What a perfect combination.

Paz

How very interesting! If you hubby liked it, then I'd be willing to try it. :-) I like that you added the peach, too.

Lo

ho imparato qualcosa...rispetto ai fiocchi...voglio provare...appena rientro dalle ferie voglio proprio provare la fermentazione e poi la colazione come l'hai presentata tu...grazie mille

Simona Carini

Thanks, Val.

Thanks, Marian, for the kind words.

Paz, I am lucky my husband is willing to try anything I make. And we are lucky we have access to good peaches.

Ciao Lo. Fammi sapere cosa ne pensi. Spero che le ferie stiano andando bene.

brii

Mi diceva sempre Iris di mettere in ammollo i fiocchi di avena prima di usarli.
Prendo i fiocchi misti integrali al molino, per fare il muesli che a noi piace tanto.
Ma non so se c'è il fiocco del segale. Devo chiedere perché il segale mi piace molto.
Grazie per questa ricetta per il raccolto di Salutiamoci!
baciusss

Simona Carini

Brii, in generale, se metti in ammollo i fiocchi, poi si cuociono piu' rapidamente. Nel frattempo mi e' arrivato il flocker e appena ho un attimo gli faccio una foto. L'ho messo vicino al macinacaffe' di Robert ;)

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