Carlos from Laborotario de cocina offered me an award. The thinking blogger was felts me very proud to receive. Is an award given to the blogs that makes we think. .Carlos in your own words wrote:
"Sylvia: because in each stops she surprised me, for the beauty of your photos and the quality of her dishes."
I was very happy, and proud, because each entry took me a lot of time and dedication, in fact all that I want is offer to my readers something beauty for the eyes and savory for the taste.
The rules of the award are the following:
If you receive this awards you must writes a message and include 5 blogs that makes you think.
Made in your post a link to Ilker, then you find the beginning of the awards Optional:
Show with proud the THINKING BLOGGER AWARD .
My choices are :
Orchidea from Viaggi and sapori. Was the first blogs that I “discover” and visit. Also for the beauty of their photos and the informative quality, mainly of the Italian food, with this blog I learn more about Italian cuisine that I like so much.
Nina from Goumandise, for the quality of their texts and elections of restaurants and gastronomical and ecological tracks in
Carol from Oh !the love of food for her charming way that she wrote and for make me discover that I found out
Kelly the Culinarian, for their impressive investigation of eating and gastronomic researches around some states in
Paola from in my life for their sensibility with art and for the things that I have been learning about
Rose from Bocados Dulces y salados for her Spanish stunning cuisine
To commemorate these awards I made this delicious strawberries tart and with the leftover pastry I made some cheese snacks
The tart is really easy to made, with delicate taste
A leafed of puff pastry that you can buy or made like this recipe
For the Crème patissier
3 eggs Yolks
3 spoonful wheat flour
150 Ml milk
3 Tablespoons cream Fresh or canned (I used fresh, fat 0 %)
Strawberries the necessary one
2 tablespoons melted strawberries jam (I used rosehip)
Cut the pastry in the same size of your tin Leave to the oven until golden.
Retire and wait until cold
For the crème patissier
Bring together the yolks with sugar, and flour, mixed well and add the milk, little by little. Put to the heat and mix until boil. When thickens, leave the heat and add the cream and continued mixing well Hit until to be freshness and fill the tart.
Put over the cream the strawberries cute in fan and painting with the melted jelly.
With the leftover pastry I cut in small rectangles and twisted. I paint each one with olive oil and sprinkle with grated Parmesan cheese.