Michael schumacher
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This document provides information about a 1/18 scale model of Michael Schumacher driving for the Jordan Formula One team, indicating it is a single piece model that was hand made.
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This recipe is easy, tasteful, cheap and most of all, a colored one. I love seasonal food, because it grants the highest values in terms of nutrients, 0 km emissions and helps local farmers.
Let's go.
2 recipes for 1!
Recipe 1.
Ingredients - Serves 3
1/2 head of organic red cabbage
1 cup uncooked organic small black lentils
10 dried tomatoes (10 half)
100 g ricotta cheese (or other spread cream as you like)*
salt and pepper
2 boiled carrots
fresh chive 1 tablespoon (or dried chive)
* for a vegan version, you may use the same amount of grounded tofu, I tried it and it works fine.
Method
You do not have to soak these small black lentils, but wash them carefully, then boil with 3 cups water. Add bicarbonate. Boil until lentils are cooked but still crispy and add salt just a few minutes before they're ready. Make sure to drain well after cooking. Put into a bowl.
Boil 2 liters of salted water in a large pot, meanwhile, take the cabbage leaves and place them into the water. There should be enough water to completely cover the cabbage. Boil for a few minutes or until leaves easily break off, then drain well and set them aside to cool. You should have 10-12 large leaves. If you wish, you can keep the thickest ones for cooking another dish (see next recipe).
Take the cooled black lentils, add salt (if needed) and pepper, then add ricotta, mix.
Line up the cabbage leaves on a cutting board, put the lentil mix and dried tomatoes at the center and the chive. Roll up and press. Cut the slices, put on a dish together with carrots, other dried tomatoes and chive. Serve.
Recipe 2.
How to use the thickest leaves.
You can use the same filling made of lentils and ricotta, but simply add bits of cheese (hard-type cheese as you please, if you used tofu, you do not have to add further ingredients).
Take you cabbage and lay on a cutting board, then put your lentils-hard-cheese-ricotta dough at the center of each. Take another leaf an cover. It doesn't matter if they do not perfectly match, just press.
Warm a non-stick pan and grease with extra-virign oil (you do not have to fry them, but cook at high temperature), arrange your cabbage wraps next to each other. Do not cover. Cook them until they're brown on both sides, then turn the stove off.
Serve, they're crispy and delicious like a vegetable “schnitzel”
Mascarpone and apple cake
Cooking solves most of my bad moods. Specifically, this activity involves a few pleasant steps that fire up my good humor; among all, dough consistency is my favorite sensation. Have you ever dived your hands into the sponge dough? Into melted chocolate? Into WHITE melted chocolate? I did it. Of course, even perfumes are important, or the shape of certain ingredients is a joy for our eyes. The great Mascarpone apple cake recipe comes from a mistake; a few years ago, I was doing the Tiramisù cake but something went wrong (because of the hot wheater, I suppose). The taste of Mascarpone cheese was still good, so I decided to try the following recipe. Again, like in real life, it wasn't as bad as it looked.
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You and I must fight for our rights
You and I must fight to survive”
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Ingredients
3 eggs
150 gr of brown sugar
250 g. mascarpone
250 g. flour
1 teaspoon of vanilla extract (home made if possible)
1 teaspoon of cinnamon powder
small pinch of salt
2800 g. apples, thinly sliced, skin on
1 lemon, juice and zest
Organic baking powder 16 g (1 bag) *
* I use a mix of cream of tartar g.10+bicarbonate g.5
Method
Preheat the oven to 180 C, 350F and line the baking dish with parchment paper.
Peel and core the apples, then cut into slices or dice chop, drop into a bowl, add the lemon juice and set it aside (keep the lemon, since you need the zest).
Drop the vanilla extract and lemon zests into Mascarpone and mix.
Crack the eggs into a mixing bowl, add sugar and mix with a whisk until they become pale and fluffy. Add this dough to mascarpone, but do not overmix.
Mix Flour, salt and baking powder then drop to the mascarpone dough.
Add your chopped apples but set a few slices apart to put on the top, drop into the baking dish, sprinkle brown sugar and cinnamon. Bake for 40 minutes.
The room will be filled with the perfume of this cake.
Enjoy.
Background music: “Knights of Cydonia”, by Muse.
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Cabbage rolls
Red cabbage vegetarian sushi rolls – 2 recipes for 1!
This recipe is easy, tasteful, cheap and most of all, a colored one. I love seasonal food, because it grants the highest values in terms of nutrients, 0 km emissions and helps local farmers.
Let's go.
2 recipes for 1!
Recipe 1.
Ingredients - Serves 3
1/2 head of organic red cabbage
1 cup uncooked organic small black lentils
10 dried tomatoes (10 half)
100 g ricotta cheese (or other spread cream as you like)*
salt and pepper
2 boiled carrots
fresh chive 1 tablespoon (or dried chive)
* for a vegan version, you may use the same amount of grounded tofu, I tried it and it works fine.
Method
You do not have to soak these small black lentils, but wash them carefully, then boil with 3 cups water. Add bicarbonate. Boil until lentils are cooked but still crispy and add salt just a few minutes before they're ready. Make sure to drain well after cooking. Put into a bowl.
Boil 2 liters of salted water in a large pot, meanwhile, take the cabbage leaves and place them into the water. There should be enough water to completely cover the cabbage. Boil for a few minutes or until leaves easily break off, then drain well and set them aside to cool. You should have 10-12 large leaves. If you wish, you can keep the thickest ones for cooking another dish (see next recipe).
Take the cooled black lentils, add salt (if needed) and pepper, then add ricotta, mix.
Line up the cabbage leaves on a cutting board, put the lentil mix and dried tomatoes at the center and the chive. Roll up and press. Cut the slices, put on a dish together with carrots, other dried tomatoes and chive. Serve.
Recipe 2.
How to use the thickest leaves.
You can use the same filling made of lentils and ricotta, but simply add bits of cheese (hard-type cheese as you please, if you used tofu, you do not have to add further ingredients).
Take you cabbage and lay on a cutting board, then put your lentils-hard-cheese-ricotta dough at the center of each. Take another leaf an cover. It doesn't matter if they do not perfectly match, just press.
Warm a non-stick pan and grease with extra-virign oil (you do not have to fry them, but cook at high temperature), arrange your cabbage wraps next to each other. Do not cover. Cook them until they're brown on both sides, then turn the stove off.
Serve, they're crispy and delicious like a vegetable “schnitzel”
Mascarpone and apple cake
Cooking solves most of my bad moods. Specifically, this activity involves a few pleasant steps that fire up my good humor; among all, dough consistency is my favorite sensation. Have you ever dived your hands into the sponge dough? Into melted chocolate? Into WHITE melted chocolate? I did it. Of course, even perfumes are important, or the shape of certain ingredients is a joy for our eyes. The great Mascarpone apple cake recipe comes from a mistake; a few years ago, I was doing the Tiramisù cake but something went wrong (because of the hot wheater, I suppose). The taste of Mascarpone cheese was still good, so I decided to try the following recipe. Again, like in real life, it wasn't as bad as it looked.
This pie is one of the most powerful anti depression tools I've ever tried; while cooking, do not forget to turn the music on and – if possible- play this song: “Knights of Cydonia”, by Muse. Set the maximum volume, sing and cook.
“Time has come to make things right
You and I must fight for our rights
You and I must fight to survive”
Rachel, this recipe is for you, try to be strong #bakeforfriends
Ingredients
3 eggs
150 gr of brown sugar
250 g. mascarpone
250 g. flour
1 teaspoon of vanilla extract (home made if possible)
1 teaspoon of cinnamon powder
small pinch of salt
2800 g. apples, thinly sliced, skin on
1 lemon, juice and zest
Organic baking powder 16 g (1 bag) *
* I use a mix of cream of tartar g.10+bicarbonate g.5
Method
Preheat the oven to 180 C, 350F and line the baking dish with parchment paper.
Peel and core the apples, then cut into slices or dice chop, drop into a bowl, add the lemon juice and set it aside (keep the lemon, since you need the zest).
Drop the vanilla extract and lemon zests into Mascarpone and mix.
Crack the eggs into a mixing bowl, add sugar and mix with a whisk until they become pale and fluffy. Add this dough to mascarpone, but do not overmix.
Mix Flour, salt and baking powder then drop to the mascarpone dough.
Add your chopped apples but set a few slices apart to put on the top, drop into the baking dish, sprinkle brown sugar and cinnamon. Bake for 40 minutes.
The room will be filled with the perfume of this cake.
Enjoy.
Background music: “Knights of Cydonia”, by Muse.
Background music: “Malibu”, by Hole.
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Michael schumacher
- 2. Figure in scale 1/18
- 3. Team JORDAN
- 4. Scala 1/18
- 5. PEZZO UNICO
- 6. ONLY PIECE –HAND MADE