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Messages - Bedidassi
16
« on: August 08, 2011, 02:21:11 pm »
sorry again  but sadly its true you cant attach photos on this forum from ipad or iphone...well my button is there but its not lit up so to speak so i cant click on it (kind of like its blocked) but no problems on a laptop or pc
i know with a private message you can attach photos via the image button (second from the left second row of buttons) but I fear it will be the same problem..there you get hte placement link of the photo, right click or file options and it should have copy link of photo or something along those lines then on the post you click on the image button and place the curser inbetween the two inner brackets and paste!! saying that ive never done it one hte iphone so good luck but im thinking it will be more trouble than its worth and we will just have to wait another month until your back home and on a pc 
enjoy your time in or near Marseille!! It should be great weather for you at least im hoping!! From what Ive seen too accommodation is alot cheaper than normal this year...lots of vacancies which have been getting booked up due to the reduced prices!
For the photos you are right. I will do it when I'll be back home, even because I won't be able to post anything from France. Too expensive. My only chance its if I find some wifi spot but I know from experience that they are very rare. I'm going to Marseille only for two days because for the rest of the time I will stay in Montecarlo (and move around from there) and fortunately I don't have to pay for accommodation because my father has got a flat there and that is where we will stay
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« on: August 08, 2011, 02:13:49 pm »
oh i love hte heat but im just not getting it..very very few days this summer and even all the vegie gardens and fruit trees just dont seem to be growing anything much around at the moment (the fault of this eradic weather)
bedidassi maybe you need to move further north...brrrrr Ive been north and Im not going back...brrrr way too cold for me
and the macadamias are an aussie addition!!...the citrus candies people will understand.. just the other way around so back to front for you..candied lemon, candied orange peel etc Is the traditional recipe with almonds only and how far in advance to you make it..ive heard it keeps for up to three months??
Thanks again. Then candied and then the fruit name... Yes, the traditional recipe is only with almonds and it is better to cook it a week before for the aroma which will get better.. It keeps maybe even more than 3 months, but the panforte homemade it's not like the one you buy and after a while tends to dry a little, but do not worry. Unless you made 6 or 7 panforti all for you (I give them as presents) then you wont even the problem of how long you keep it, trust me! And to think of Christmas, what about Ricciarelli? Never heard of them? They are musts for Christmas!
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« on: August 08, 2011, 02:04:04 pm »
Your presence on this forum is already being appreciated Bedidassi - just loving the choice of recipes you are posting.
Once this is made, can you reheat it slightly to pour over something like sticky date puddings.
To be honest I have never tried to reheated the caramel sauce because if you pour it on something hot then it's enough and since you don't keep it in the fridge, it's always room temperature, but I don't think there should be any problem. You can always try with a little bit of sauce and see how it works.. 
19
« on: August 08, 2011, 01:59:17 pm »
Sounds delicious, will give it a go soon
Thanks
Hally
You're welcome Hally 
20
« on: August 08, 2011, 01:58:34 pm »
yes ok and same goes for you bedidassi because as you know different countries have different terminologies and what may be clear to one person is not so clear to another
oh and yes it would be the ipad as when i was away same thing happened on my iphone..dont know why that is...does anybody know why you cant add photos etc on the forum via ipad and iphone??? MM???
I went to have a look if I could by any chance send you a personal msg with the picture but there was nowhere to attach them... When on September I'll go home, then I will use the iMac and there won't be any problem, but for the moment, unless I find a way to send pictures to someone who put them for me (but I find it too much elaborated) we have to do without. I was going to try with my iPhone but you dissipated my hopes  By the way, I may leave for France tomorrow or at the latest, on Wendsday morning..
21
« on: August 08, 2011, 01:53:18 pm »
Anyway, of course I have a good panforte recipe but I'm not sure if I have one using our beloved tmx. Anyway I will have a look and I will let you know.
Many thanks. I make panforte for Christmas every year adding a dose of local ingredients (macadamia nuts and ginger amongst these ) but I'd love to hear what you would put in a panforte...
Unfortunately my husband, like most of Italians, can take his holidays only in August which is the worst time to go anywhere..
Yes most europeans end up on holidays and on the road in July or August: I don't miss the traffic jam on the way to the south of France! Bedidassi and Frozzie enjoy the long summer days - 10 degrees here today and dark at 17.30
Then you cannot imagine how lucky you are. I do hate hot weather but I like cold, rainy winter days. I guess it is my English influence..  About the panforte, no macadamia in there, no way. Only the following ingredients: Sugar, water, orange and citron candies (but I'm not sure candies is the right name), almonds, nutmeg, cinnamon, honey and vanillin. I can have a look if I can find the recipe for tmx but to be honest, at Christmas time I do 6 or 7 panforti but without any help...
22
« on: August 08, 2011, 01:36:32 pm »
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« on: August 08, 2011, 01:23:40 pm »
First bedidassi I think you mean mix 10/15 seconds on the second time there? ?
Also for the Pastina (which you should explain means tiny pasta) ....how do you cut it/prepare the pasta shapes?? do you have mini shape cutters or is it just mixed into tiny balls???
About the time thanks Frozzie. Of course it had be seconds. About the name, i though calling it small pasta should do... About the shape, it just comes out like that thank to the blades that, with the second add of flour, cut the pasta into a sort of small "coriandoli". I'm sorry I wasn't so clear but it's not my native language and sometime I find quite difficult to find the right words. Not knowing how to insert pictures it does not help either..
24
« on: August 08, 2011, 11:32:17 am »
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« on: August 08, 2011, 11:24:05 am »
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« on: August 08, 2011, 11:20:29 am »
I have seen someone's post asking for a caramel recipe. The one I have its a good one, infact if you could have a look inside my kitchen you would see a big jar always full. I use it on ice-cream, on rice pudding, even on top of fruits with some nuts on top.. Ingredients: For tmx mixture: 200 gr sugar + 130 gr. water For the pan mixture: 300 gr. sugar + 100 gr. water Put in the tmx bowl the sugar and the water and cook for 5 minutes 90' speed 1. In the mean time cook in a pan 300 gr. sugar with 100 gr. of water and let the sugar melt very slowly without any stirring until the sugar will have a nice brown colour. Turn off the heat, add 1 tablespoon of lemon juice and stir. Pour the mixture in the tmx bowl and cook for 3 minutes 100' speed 4/5 until the foam won't disappear (if needed make it 4 minutes instead of 3) Pour in a jar and close tight. Keep it in a dark and, if it's possible, fresh place but not in fridge. You can keep up to 1 year but I swear, it will never last that long! Once has cooled has the colour and consistency of honey.
27
« on: August 08, 2011, 10:26:30 am »
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« on: August 08, 2011, 10:08:25 am »
This is a very very easy way to prepare good fresh pasta to use it in broths or soups but I also use it sometime just dry, with butter and cheese. I'm sorry I dont have pictures but I tried to use the attachment and it doesn't work, maybe because I'm on holiday and I'm using an iPad...
Ingredients for 2 big bowls
For the pastina:
-1 egg
-100 gr of flour 00
-20 gr of flour 00 to cut the pastina
-nutmeg
For the vegetable stock
-700 gr water
-vegetable stock or 200 gr. mixed vegetable
-2 tablespoons of tomato puree
-olive oil
Put the flour, the egg and the nutmeg in the tmx bowl: 10 sec. speed 4/5
From the hole and with blades at speed 4 add the remaining 20 gr. of flour and stop immediately.
Put the pastina you have obtained on a tray with a cloth with flour or semolina on.
Wash the bowl and put the water, the tomato puree, the oil and the stock or vegetables. (usually I put parsley, onion, courgette and carrot)
Cook for 10/12 minutes (it depends on which vegetable you are cooking) then mix 10/15 seconds speed 7 and then add the pastina and cook 7 min.100' reserve speed. Serve with some olive oil and grated Parmesan cheese
29
« on: August 08, 2011, 09:05:49 am »
Oh, you may not like the recipes but they are authentic for sure. We pass our recipes on from generation to generation and the oldest the poorest...
30
« on: August 08, 2011, 09:01:16 am »
Good to hear that you are a vegetarian as well, Bedidassi, it means I don't have to think about whether I can somehow convert your recipes into a vegetarian version so that we can eat them. Australia is a much better country for vegetarian food now than it has been in the past (except in the countryside where they still have a very strong meat based diet and vegetarians are often regarded as some sort of strange species of humanoid!) so the next time you come you should be able to enjoy some wonderful food.
Nice to hear you are vegetarian too but I have to explain that, at least in Italy, we divide vegetarianism in two big branches, vegetalians and vegetarians. The vegetarians (me) eat everything except meat and fish, the vegetalians eat nothing that come from animals, even milk and eggs. I will post some recipe for carnivorous too because Tuscany is famous for meat dishes and I cook meat for my family, even if not so often but don't worry, I will write on top of the recipe if is for vegetarian or not
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and we have all done the miss print with times, measurements etc at one stage!!