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One of the sweetest gifts I received while I was "belly" is certainly been " Cooking for kids (Ed. Larus), a real papparicettario for children 0 to 3 years.
Tightly integrated and interpreted, of course, the details of a pediatrician, has offered me many suggestions to offer to my little eater special meals and snacks. ^ _ ^

And more than ever now that it has grown and, subject to obvious limitations (alcoholic drinks, cakes, fried seafood and little else) we have the ingredients to be used white paper, I continue to build on from here to his meals - may then "reworked" for mom and dad, so eat all of them with the same thing.
To give you a taste, here is a very simple tomato soup, a few days ago I made using the last tomatoes of the season. I modified the recipe slightly to the proceedings, but the gist remains the same:

INGREDIENTS:

a bunch of cherry tomatoes

2 large potatoes 1 small clove garlic
a sprig of basil olive oil



salt Wash tomatoes, cut into pieces Put in a casserole with potatoes peeled and cut into chunks, salt, cover with water and cook until the potatoes are very soft. Transfer in a blender with a tablespoon of olive oil, basil and garlic, blend and serve.
For Mom and Dad, I stretched a little water and added a few drops of Tabasco sauce ^ _ ^, a handful of small pasta such as "pins" and a pinch of white pepper .... And everyone at the table!

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TART AND VEGETABLES AND COCOA CAKE CAMEMBERT



Early autumn has something magical. It makes us even love the rain when it falls down on a thick dense and delicate carpet of golden leaves, at least, has something magical for people like me lucky enough to live far enough away from the city can have, just in front of the balcony bedroom, a big chestnut "longhair."
You want to put on a good CD, bake and read a good book on the sofa at home, in peace and enjoy the smell of the kitchen ... And why not make a good vegetable pie for dinner? No sooner said than done, with some difficulty - but that's the beauty of playing in the meantime, cook a ball with gnomes so proud of her progress on two legs ^ _ ^.

INGREDIENTS:

a double roll of puff pastry
a head of escarole
about half a kilo of spinach

half an egg cup (very little) milk
200 grams parmesan cheese camembert


oil salt pepper


Start by cleaning the vegetables, cut into pieces and putting it to boil in salted water and once ready, drain and set aside.
At this point, roll out the pasta dough with a rolling pin and use it to line the bottom and sides of an oiled baking pan, pour over the vegetables, previously mixed in a bowl with the beaten egg with a little milk and salt and pepper.
Then add the pieces to camembert and parmesan cheese, and distributed over the surface of the cake, with the remaining pastry to prepare the strips to cover the tart.
Bake at 180 ° C for about twenty minutes - until the pastry is golden.

.. and enjoy! ^ _ ^

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sweets for breakfast are a bit 'my forte ... Home filled with fragrance in the evenings dull and soften the breakfast before going to work ^ _ ^.
This time, I am dedicated to the combination of chocolate-yogurt ... resulting in a beautiful cake soft and fragrant!
I have little time to devote to the post, so I apologize for the short cut and go straight to the recipe - too many, too many, too many things to do!! 'Or'



INGREDIENTS:

180 grams of flour 2 eggs

60 grams cocoa powder 250 grams of sugar

200 grams of yoghurt milk

150 grams of butter for the pan 1 tablespoon baking


Begin to preheat the oven to 180 ° C, meanwhile, beat the eggs well with sugar and (separately) mixed with chocolate, yoghurt and milk.
Add them to eggs and, after mixing well, the flour gradually. Finally, add the yeast, I was taught a good trick to avoid lumps face: I hold by little milk in a saucepan and warm it in a small bowl dissolve the yeast will then add all the cake .. so it is much easier and not remain lumps!
Bake in a greased baking sheet for about 40 minutes, checking the area with an struzzicadenti.

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YOGHURT RICE PUDDING


When I want to cuddle, I always try to fill the house with perfume. I have already spoken the therapeutic effect of the fragrance of basmati, in those days when everything goes wrong, but always in terms of rice is another very special cuddle I reserve the bad days: the pudding.
In fact, after reading the beautiful post ParentesiCulinaria of its search of the perfect recipe for Plum Cake, I began to feel a little shallow after all, although in three or four drawer versions of this sweet, out of laziness are never able to get on top of the riddle as to which the "real" recipe for rice pudding.
Simply put, each time I draw one or the other crop, depending on the mood - and the availability of ingredients: roasted almonds, cinnamon and raisins.
In this case, here is the recipe I used:

INGREDIENTS:

150 g of rice (I used the avenue nano)

30 g butter 500 g of milk
75 g icing sugar 1
tablespoon cinnamon

You put the rice in a pot with two glasses of water (or at least, enough to cover it, but do not overdo it) is heated to boiling and then add the butter, lowers the heat, cover and is baked for about 20 minutes until the water has been almost entirely absorbed, making sure the rice does not stick (possibly add another little bit of water). Now add milk and sugar, raise the heat and simmer for fifteen minutes, stirring constantly. Is abundant in most cooking, the better, even if you overcook the rice is even better ^ _ ^!
Finally remove from heat and divide into four bowls, sprinkle generously over the cinnamon and refrigerate to cool. If you prefer, you can use cinnamon instead of raisins or toasted blanched almonds and advance with a knob of butter. Recipe

fast, easy to prepare even in the presence of a midget walking around the house and asks to sing the song again ^ _ ^ .. and if any of you has to propose a different recipe, so be it!!

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ENDIVES (VERY) Flavor ^ - ^


not know about you, but I have a habit of vegetables. Except in rare cases where we give food to "alternative" (bun with hamburger and fries, or a nice pizza), I'm used to always have an edge (or, alternatively, a nice soup or minestrone) on my table. So he was a child, and so are still used to doing, even now that I've become my mother once, but most often the homes of others the more I realize that not everyone has this habit. Indeed, it seems that the current opinion is that the vegetables do a little 'misery, especially so if you have guests for dinner, it's almost unseemly to accompany the dishes ... with the exception of the salad, preferably enveloped so "is richer" 0_o.

Well, there's one thing I have to admit, despite the many contrasts of adolescence, my mother something to be recognized in the kitchen has hands of gold, that kind of gold that allows you to arrange a lunch " stage " with common ingredients. It is a beautiful vegetables - often two - to wash it all down.
Take for example a fine head of escarole ....

INGREDIENTS: 1

escarole
three or four anchovies in salt
tomatoes (a few tablespoons) 1 egg

little milk (about one finger)
shaved

oil salt pepper


To First, wash the endive, cut into pieces and place in a pan, add little salt, a pinch of salt and allowed to dry slowly, covering it. When you see that you will ammosciata, add the tomatoes and anchovies, then adjusting with salt and pepper (careful with salt, remember that there are anchovies!) pour a few flakes of pecorino cheese, not too much I have used a Abruzzese - replace the cover and let simmer again. Meanwhile, in a small bowl beat the egg with a little milk, add the escarole that this sauce is cooking and let it go and yet not too high flame, stirring well until the egg is not coagulated. At that point, turn and serve.

Total cost? I have not calculated exactly, but a few euro, especially if like us you are lucky enough to have a family who provides you with extra virgin olive oil and tomato paste absolutely genuine ^ _ ^ .. but I assure you that it is really delicious!

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THE ONIONS MINT, namely: SAVE both ways ^ - ^


Are you also love the Onion, but fear for your social relationships?
This is the recipe for you! ^ _ ^
knew her as a Sicilian recipe, but to my surprise I found some time ago, in my cookbook from the world, including Middle Eastern dishes. Whatever it is - however it's not something so absurd, given the overseas influences the kitchen of our South. those who had the good fortune to taste the cous-cous in San Vito, you know what I mean ^ _ ^ - I want you propose, with the only variation of the red onions in place of the white:

INGREDIENTS: 2

large onions 3 tablespoons of vinegar
a couple of sprigs of mint
salt

The process is really very simple: after peeled and chopped onions, are arranged in a bowl cover with the vinegar and sprinkle with mint and a pinch of salt. Mix well with a spoon and let rest at least an hour before eating .. but of course, the longer they are in their "bath" and most are good, so they lose their sharp taste and could absorb the smells of vinegar and mint.
It 's a very summery and versatile side dish, and why not, an alternative to the usual bruschetta appetizer, spread over a slice of toast .. ^ _ ^

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Angel Tungaraza prepare sweets for profession. But Angel is not a confectioner any, because the kitchen where knead, bake, decorate his acclaimed masterpieces is not the most scintillating way to New York, or on the back of an elegant tea room in London, but the heart of Africa, Rwanda in a just released by the horrors of civil war, still incredulous that has been left behind, the nightmare wakes up with a great desire to celebrate. For this
Angel cakes are more than just desserts, for he who knocks on the door of Mrs. Tungaraza has always behind it a history of pain that Angel listens patiently dissolving the bitterness that his customers bring in with steaming cups of the sweet with milk and cardamom. There is a cold military tells of a childhood as a child soldier, abducted and forced his family to a life that has ripped the soul out of the chest and right. There is the nurse who miraculously survived the genocide, has reconstructed with fortitude a broken life, devoting his time to helping others to rebuild theirs. There is a young HIV-positive mother who, after having worked so much he bought an oven with which he hopes to finally be able to keep his daughters as it should be, learning to bake cakes from Angel. There is the woman who saw her husband died and his son, but was able to revive them by taking the reins of the restaurant, once off the ashes of war. And there are Wazungu , whites transplanted in black along with all their eccentricities by Wazungu , can even order a cake to celebrate a divorce.
Ed Angel, between the discomfort of menopause and its own scars that mark the soul and brought her to take care of the five orphaned grandchildren, knead in putting all his heart, entering on tiptoe in the lives of its customers and trying, in its small way, to get out of leaving behind something good, and in turn bringing along, from each, an important life lesson. A novel sensitive
who can speak of war, genocide, AIDS, but also of hope, of life, integration and ransom. And that reminds us that when the story progresses, are the lives of ordinary people to be overwhelmed and crushed by his gear.

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SUGAR CHICKEN WITH RICE BASMATI


busy week, those just passed ... and there was also making the Internet connection to fail!
But here I am again, ready to pry into other people's kitchens again ^ _ ^ .. and to share with you all my little culinary experiments!
few days ago I woke up in the grip of a desire for "ethnic homemade ... and I just cut out two minutes free I am dedicated to my beloved book of recipes from around the world (I know I have already spoken .. but I love it!), and the fact that, I have remedied a great recipe!
must be said that by itself the pot as it is a bit 'a "soup": the chicken is a recipe for sugar from Madagascar, the basmati rice pfofuma of Asia ... But then, not even the great thing about this mess in the kitchen?

INGREDIENTS:
300 g of chicken pieces 2 cloves garlic


sugar a tablespoon of thyme
cloves
basmati rice, a generous handful per person

oil salt pepper


To start rub the chicken with garlic, then place it in a bowl, covering it very well with the powdered sugar and flavored with herbs, salt, pepper and let stand for at least half an hour after having pricked with a fork.
then heating a little olive oil in a pan, add the chicken pieces and cook over moderate heat, stirring from time to time because it colorino from all sides. Meanwhile, boil salted water for rice, gettatevelo inside when it boils and when ready, drain and arrange on the plate, at the last moment, moved the chicken also .. and voila!
really very simple, but really delicious and delicate flavor ^_^... and then, an original way to use half a bag of sugar in the pantry advanced by the preparation of a cake, right?

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CARDIOVASCULAR FLASHLIGHT. Cleft bicuspid aortic valve: the Achilles' heel of echocardiography?

European Heart Journal (the number of September 31, 2010):


Gianluca Piccoli *, Gianaugusto Slavich, Pasquale Gianfagna, and Daniele Gasparini. Department of Radiology and Cardiopulmonary Sciences, Santa Maria della Misericordia University Hospital Udine, Italy.
*  C orresponding author
Tel: +39 0432552894, Fax +39 0432552885
Email: piccoli.gianluca@gmail.com

In 2002, Thiene and co-workers reported the possibility that echocardiography might not be able to correctly differentiate a bicuspid valve with a median cleft (simulating a rudimentary commissure) from a true tricuspid valve. This is the only published report on this subject so far.
In this brief report, we describe a similar case where transthoracic echocardiography (TTE) missed the diagnosis which was later established by cardiac magnetic resonance imaging (MRI).
The patient is a 36-year-old male with an ascending aorta diameter of 5 cm, moderate aortic stenosis, and a tricuspid aortic valve by TTE (Panel A). The patient underwent a cardiac MRI at our institution: the presence of a bicuspid aortic valve was documented along with a pseudoraphe (Panel B: systolic short-axis view; Panel C: diastolic short axis view) and a 5 cm aneurysm of the ascending aorta (Panel D). On the basis of the MRI findings, the patient underwent the Bentall procedure with favourable outcome.
Both the aortic valve specimen (Panel E) and the 3D reconstruction of a CT scan of the excised aortic valve (Panel F) demonstrate a bicuspid valve. In both instances, the valve presented a small incision (pseudoraphe) involving the larger cusp and simulating a tricuspid configuration (white arrow).
Cardiac MRI is an important diagnostic tool for the evaluation of patients with abnormalities of the ascending aorta and of the aortic valve. The high-contrast resolution, the absence of acoustic window limitations, and the good temporal resolution provide an accurate definition of aortic valve morphology. This is quite relevant because, as evidenced in this case, the combination of bicuspid valve-dilated ascending aorta will dictate the surgical therapeutic strategy.

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