Outside Plastic Playsets

Dreaming the fjords ...

After having enjoyed the unique taste, this year I do not ever escape the celery root, when I find him.

Like last week, when I saw light and compact so beautiful ... I could not resist, but I wanted to go a bit beyond the usual salad , so I left to prepare a little 'taste and drive. .. from the fridge: crunching a few flakes in the pantry I threw the eye until the eye has not fallen on that jar. It was impossible not to think about, the combination seemed to scream with mustard rather than call me:)

Eventually the couple I liked so much that I wanted to play around 'here then steamed, to soften the taste of celery and better accommodate the mustard. And then the entrance anise, as used in Nordic cuisine, which replaced the end of the first experiment with parsley.

Air Sweden this dish reminded me that I had seen recently on television in the preparation of Crisp Bread, Swedish crispbread that thin, ultra flavored with caraway or anise.

How not to try? Already I seemed to feel at home .... looked all over Northern

And then I wanted to make this bread, and because Sunday trip to Ikea was skipped for a failure of the machine and find it here do not talk, and because I wanted to try the new oven:) And as
1 +1 does not always 2, jump in the pot here, this is the case say, a slice of smoked salmon to top it all, baby, it's still a rather fat fish, but enough to brighten and warm the pot, with his beautiful color.

I've photographed, but a good beer, cool, well-hopped, is the final touch.

What's missing? I would say only a beautiful fjord outside the window, fishing boats returning to port, light and fresh air that brings home the flavor and color of the sea ... For now I'll settle
di sognarlo, gustandomi questo spuntino  ;)

Sedano rapa stufato con aneto e senape

Ingredienti
Per due persone

• 1/2 sedano rapa
• 1/2 cucchiaio d'olio d'oliva
• 1-2 cucchiai di senape in grani
• 1 cucchiaino di aneto secco
• sale

Preparazione

Tagliare il mezzo sedano rapa a metà e quindi a fettine non troppo spesse. Mettere ad insaporire in una padella con l'olio e 2-3 cucchiai d'acqua calda a fiamma vivace. Dopo 4-5 minuti, quando inizierà a colorirsi, aggiungere acqua calda fino a coprire tutto ed incoperchiare.
Cook over high heat for 5 minutes, stirring often, then add the dill.
Continue cooking until the cover begins to soften (about 5 minutes) stirring often, adding more hot water if necessary.
Add the mustard and to narrow the bottom of the pan, stirring constantly discovered.
Serve with creamy sauce that will be formed from the cooking liquid.

Crisp Bread

• Ingredients 150 g wheat flour
• 150 grams of rye flour
• about 8 grams of fresh yeast (1 / 4 in cubes) 1 tablespoon honey
• 2 tablespoons cumin seeds
• 2 tablespoons anise seeds 1 egg
• salt (about 1 teaspoon) Preparation

form the fountain with two types of flour sifted, and then activate the yeast in warm water sweetened with honey.

Then start to work the flour with baking powder, adding a little water at a time until dough is soft, moist but not sticky.
Work at least 5 minutes before adding the salt, putting it on a work surface and incorporating it gradually.

Continue to work another 10 minutes and then put the dough in a warm place until doubled covered.

Access oven to 200 ° C, if possible in an ventilated.
Divide the dough into two sections, pulling the first half very thin, about 1 mm thick. Brush them with egg, spread half of the seeds and bake for 10-15 minutes, until bread is well colored.

Repeat for the second half of the dough.