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mothers and even children in the kitchen ... !

Sunday, Feb. 6, after a heavy night of work and a few hours of sleep, I went to an important appointment that I really wanted: the sixth edition of the course Cooking gluten-free celiac children organized by mothers of children who are no longer ... they were ten years ago, when for the first time we women AIC Pisa group decided to organize a meeting (to call the course seemed too pompous), a meeting between the mothers, where participants make other recipes of our mothers, our makeup, our experience with those meals that ten years ago seemed to us (or maybe were) a lot less user friendly than today.

None of us was he is a professional, I personally (although she loved being in the kitchen) I would never dream of trying to make bread and many other things if this issue had not arrived at home, but that group very diverse groups of people who shared a "just" celiac son gave way to a series of events that we decided to simply call "mothers in the kitchen." At that time, the selection of gluten-free products was very much poorer than now, the meal made it worse, and make a good bread was really an ... we were successful, we exchanged recipes and tips, we arrive between evidence and attempts to do good things, and so on a beautiful September day took place on our first meeting. It was beautiful, exciting, and we got destroyed at the end of the day but happy. And with the desire to continue that commitment.

Sunday, despite the difficulties that some of us are experiencing, we have repeated for the sixth time.

E 'Was this helpful? I think so. The participants seemed very interested, there were many questions, practical test for the soft bread is widely accepted enthusiastic, and how usual the atmosphere was very friendly, cheerful, to a large kitchen where you exchange tips, secrets, recipes, opinions. Too bad it was not possible to do more testing practices, the time was not enough, we will try to organize ourselves better next time!

than words are able to think about the pictures, it was not easy to make decent photographs, indeed we can say that there are successful, there was confusion, there was to help, there was the desire to do everything and the inability to do much, the light was good only in the first part of the afternoon ... but in the end is not the quality of the picture the important, I think, but what it communicates. Officials here seem to me that those who came rather, the most significant ones that give me a smile.

Victoria, Sandra, a volunteer that I do not know the name, Maximilian, and then, during the preparation of the occurrence for the practical test, pending the participants ...

... and Walter, who greets those present here and started our meeting.

Sonia ... very thoughtful ... then the start of the presentation, with the assistance of Daniela, the recipe of soft bread. The recipe is similar to the one I presented here .

And these are the results:

A truly wonderful and attentive audience!

After presenting the recipe of soft bread, the practical test ... very well organized thanks to the group of volunteers who worked behind the scenes and to whom I extend congratulations and thanks here!

Our talented Elena

One of the unusual and beautiful things of this day was the presence of young girls have seen so far ... probably those girls for whom mothers were years ago!

And I'm not even miss the boys!

After the test, while the tireless volunteers behind the scenes followed rising and then bake pizzas and focaccia sandwiches, Daniel, assisted by Sonia begins to present his wonderful handmade bread. I put the recipe at the bottom of these pictures that speak more and better than any word.

art!

And these are the results:

recipe for homemade bread, handmade:

Ingredients : Bi-Aglut flour for bread and pastries 750 g, water 500 ml, 50 g yeast, 1 teaspoon salt, 1 teaspoon of sugar.

procedure Dissolve the yeast in 100 ml of water (sparkling or natural warm to room temperature) with the teaspoon of sugar. Sift flour. put in a bowl 500 grams of flour and a teaspoon of salt, begin to knead by adding 400 ml of water, then add water and baking powder and more flour. Put everything on the work surface and knead adding flour left. Give the desired shape and place on baking sheet lined with paper. Let rise for 30 minutes, bake at 200 degrees for 30-40 minutes.

With the same recipe you can make pizza, focaccia, Sbirulino, focaccia stuffed loaf.

Mammacheemozione, now it's my turn!

Test microphone (thanks Paul!) and away you go. Introducing the pastry with the recipe found here , and how do I get a good pie, the eyes of the ox and tarts that you find here

Results:

A tasty tart apricot jam ....

... Grandma's a delicate cake .....

... of small biscuits eye ox with strawberry jam or Nutella.

of how easily the latter, I explain HERE.

The last recipe is running the MITICA Daniela, with its spectacular desserts all of us feel clumsy beginners!

Note the words of Sonia and Daniel! What will be was the question??

With this recipe, a delicate sponge cake without yeast (also called pasta Genovese) Daniela masterpiece is incredible ... These include:

The recipe is this:

Pasta Genovese (sponge) cakes to birthday

Ingredients: 4 eggs, 100 grams of flour Bi-Aglut, 50 grams of potato starch, 125 grams of sugar, vanilla extract or grated lemon, a pinch of salt.

Procedure: Beat eggs in a water bath. Put a bowl with a little water on the stove, heat to 40 degrees. Soak in water in another bowl with the eggs, sugar, salt, and start putting up with electric whips. Working about 10-15 minutes or until the mixture is to be inflated (when it is ready, "writes"). Remove the pan from water bath and stir in the lemon or vanilla extract, flour and starch sieve, turn it gently from bottom to top with a wooden spoon, being careful not to remove the mass. Pour the mixture into the pan with hinged paper in the oven, bake at 175 ° C for 10 minutes, then continue at 160 ° C for another 20 minutes. When cooked turn out, remove from the mold and let cool on the grid.

Prepare the sponge, if possible, the day before the decoration.

Personal note for those who have the Thermomix: for my birthday I followed instructions to the letter ingredients and knead the dough with the Thermomix at 37 degrees, speed 3 for 15 minutes ... fantastic result, I have not posted anything because while decorating it arrived friends and I have not done any pictures of the finished cake. The mixture, however, was exactly like the one done by Daniela!

finally arrives one of the highlights:

YOU EAT !!!!!




sweet addition to Daniel, my, bread of Daniel and that of Sonia, a woman had brought this delicious tart jam and these delicate cookies:



I regret not remember your name, but the taste of your sweet remember them well!


also our great Carlo had prepared in the oven a lot of bread to put it mildly exquisite which was smeared with Nutella spread to the delight of young and old.



Carlo, very kind, told those present the recipe. Here it is:

Homemade Bread Carlo, with buckwheat flour

Ingredients: 1 pound and 1 / 2 B Schar Mix flour, 1 kg of flour Mix it DS, 250 grams of buckwheat flour, 1 tablespoon olive oil extrvergine, 1 packet of sugar, 4 rolls and 1 / 2 of fresh yeast, about two liters of water.

Procedure: Working together the ingredients until dough is firm and smooth. Put into shape and let rise for at least two hours. Bake in the oven.

definitely worth trying ... though perhaps in the oven the result will not be as tasty. And of course the doses will be adapted to your needs!

How to conclude? Perhaps the only word is THANKS: Thanks to everyone who has worked for the success of this day, thanks to Daniel is that despite spending days very hard not abandoned us, thanks to Sonia, always helpful and smiling, thanks to Walter, Paul, Francis, Dominic, Maximilian, Charles, Hugh, the people of our group so diverse and constantly evolving, and thanks to Victoria, Sandra , Elena, Laura, and all those others whose name escapes me, luckily we are many, despite everything, despite the problems, work, children, the hustle and bustle.

And thanks to those who participated, giving a meaning to our work and motivate them to continue, notwithstanding the difficulties over the years have made it increasingly complicated and difficult to organize these efforts.

... And I close with these two photos very significant ...

... all because when you leave, convinced that everything is finished, have you ever wondered who cleans up?

... Oh, no, no cleaning companies ...

... but still ...

... and more ...

... the willing volunteers!!