Gluten Sensitivity Loose Stools

Clean Hands ... ... .. but the meal! What the Heck

policy has nothing to do, here we talk about food!

The dough base "Clean Hands" I first noticed a month ago in a post September 4, 2008 by @ nna @ ( and then do not say that I'm not going to comb through in your blog! ) .

This time, the curiosity of the proverbial cat has been of tremendous help to me and I have not left a hand!

Defeat the first note of "but what is this thing here?", Mindful of the experience without the bread dough, or that rmai is a refrain throughout the blogosphere (in all its forms), even if you start an application that will never ... read ciofeche fact, I wanted to try this new play that night, and it was love!

Now!

It 's a mix that takes 2 minutes (timed), or you can make dough in a bowl with an airtight lid.

E 'soft, dough seems soft, stuffed with it what you will not be applied with a rolling pin but is placed directly into the pan or baking tray and pastrugna with the tips of your fingers, do not even butter does not contain butter, but only flour, water and oil ... so it's diet .... is soft, stuffed it with all the vegetables that you like, you put into the ricotta cheese, the 'appareil à quiche "... he does what you ask, you want more?!

The ingredients are simple:

250 grams of flour

80 grams of oil (I use the extra virgin olive oil ...)

110 mg hot water

1 teaspoon salt

1 teaspoon baking pies for

And while I refer you to post @ @ nna to read how she explains it well, the photos are flowing are those in the pie that I made yesterday evening, return to the cattery, at 19 and 45, made after the umpteenth try again because I decided to spend this barbatrucco!

the fly, I put the ingredients in Ken, around around around, idle, and then a step to stop ... .... time set by the timer of the machine "1:39" ... you name it.

Ah ... .. if you have various mixers, place all ingredients in a bowl, seal them, and ... Dance the rumba!
Beat the container from top to bottom and clockwise rotation for a few minutes ... when you feel that the ingredients si sono ammassati, aprite il coperchio e troverete la vostra palla!

Ridacchiando sotto i baffi per la faccia stupitissima di GrandeGatto che non ci credeva, perché non aveva mai visto la preparazione benché avesse già fatto la prova assaggio, ho preso il mio blobbino molle e lo ho steso nella pirofila allargandolo con le mani e risalendo sui bordi.

Si, non ci si sporca le mani!
La consistenza di questo palla è tale per cui le mani non si sporcano, al massimo si ungono un pochino.

Ho acceso il forno a 200°

As we have seen above I have put into the pastry shell of cottage cheese, and then I covered with some courgettes and overlapped (in this cake there have been two pretty big ).

A bit 'of salt, a tadpole of oil, a sprinkling of Parmesan ... ..

... and ready way, straight into the oven.

Is there anyone who reads me, that would put this mixture on the label " kitchen for those who do not have time and think you do not know how to cook ”… ma io penso che anche le cuoche più esperte crolleranno davanti al suo gusto e alla velocità!

In effetti, chi l’ha detto che la buona cucina deve essere per forza stancante e che le diete vanno fatte con sacrificio del gusto?

Io no… mai detto…. giurin giuretta!

Comunque, mentre la mia torta salata riposava al calduccio nel forno, mi sono cambiata, abbiamo apparecchiato il tavolo e GrandeGatto ha anche trovato il tempo di tradirmi con la micia più ruffiana che io abbia mai conosciuto: Puzzetta !

Che prima lo mordicchia e fa la ritrosa e poi….

… si concede spudoratamente facendo le fusa, gli occhi storti e tutto il “dicibile” ( l’indicibile ve lo lascio immaginare )per corrompere quell’anima candida di mio marito…. che si lascia corrompere!

E mentre quei due “pomiciano” la cena è pronta.

Non è bellissima?

Cuoce in circa 45 minuti, o comunque fino a che il guscio pasta is nice golden brown. In this
find irreplaceable Pyrex pans, which make more even cooking ( mica understand why it is so ) and above all give me a way to control the color as "inside" the pan!

It is not only beautiful, this cake is really coming good.

I can assure you that the pasta that could advance the next day will always be crisp and fragrant as freshly baked, but simply because they have never advanced.

I tried this with the flour mixture integral (half and half ) and barley flour (half and half always ).

I tried to add the flour a pinch of red pepper, or a bit of dried rosemary.

I tried .... but it's always good coming!

We can clearly see the crumbs on the corner of the slice?

If you do not see you try to enlarge the photo (just click on ) and then ... why do not we try them?

Just to have the "Clean Hands"

nasinasisorridenti