Light Shortbread crust cake with prune jam and rice pudding – WHB #257

Autumn is here!! rain falling almost every day, leaves falling from the trees, sky grey and clouds dark blue…dark blue like are beautiful lake!
this is how it looked like this morning,

The hill you see in the far end is the Rocca di Manerba, and I was there today.
I was invited to lunch by some blogger friends,
but unfortunately it rained so much, so hard
I couldn’t take any photos of the other side of the Rocca.

but I can show you the beauty of this side in the early morning,
when the sun slowly rise and
illuminate Bardolino and the San Vigilio, leaving Garda in the shadow.

now, that I’m not working anymore, I adore sit and wait for the sun to rise..
or like in these last days…sit and admire that fireball lightning all the sky and colouring the lake with it’s warm red nuances.

it is marvelous, and it helps me calm down after these last frenetic months.
I’m studying again, trying to pass the guide exam for the forth time, probably I will not pass neither this time.
to much to study, to little time to prepare, but I realize that anyway for me it is good.
I learn a lot, and it is a help to do guiding better.

I really like guiding!

Light Shortbread crust cake
 with prune jam and rice pudding

I do apologize for the long name, I don’t know how you call Pasta Frolla in English
and the shortbread is very similar.

the recipe is from my dear friend Alejandra, and I made just one change
I used Soy “milk” to cook the rice instead of cow milk.
I made this vegan cake for two dear friends of mine, Alice and Crii
they said it was very good, so I share it with you!

you need:
for the shortbread crust
190gr of plain flour
75gr of apple juice (room temp)
50gr of vegetal oil (I used sunflower)
2 tsp of baking powder

for the rice pudding:
500ml of soy milk
85gr of rice
a pinch of salt

prepare the dough for the crust(it is rather stitchy but that’s right),
by combining all the ingredients.
but some baking paper in a mould and stretch the dough inside.
cover with prune jam (mine was a prune jam with rosemary)

prepare the rice pudding: put the milk to boil, when it is boiling pour the rice inside and cook ca 12min (it depends of the kind of rice, it should not be to boild)

let cool a little, so the rice will absorb all of the milk and become a kind of pudding.
pour over the prune jam and put the crust cake in a preheated oven at 180°C and cook
for ca 40min.
store in a covered box or bowl, if not the crust will soften.

Brigida_ate:
* if you jam is sweet, put less sugar in the dough

here is the pic nic basket ready to go

this week’s herbal blogging is hosted by Chriesi from Almond Corner

Than you Chriesi for hosting.

thank’s to Kalyn  who created this great event and

thank’s to Haalo who now managing it all

WHB Rules

Who’s Hosting?

mushroom in vinegar-pickled mushrooms – WHB #256

some days ago I went  with my dear friend Simoo in the woods looking for mushrooms.
this was the first time for me, so it wasn’t that easy seeing them at the beginning.
but once I understood how they looked like and where to look it was easy!

Mafioi on tree log

my friend Simoo

me looking for mushrooms!

I know only the name of these mushrooms in italian dialect
Mafioi
you can’t eat them raw, they are very bitter (I tried )
you should boil them briefly before using them.

mushrooms in vinegar

you need:

mushrooms
red wein viegar
cinnamon
bay leaf
garlic
pepper grains
clove
salt

clean the mushrooms and if they are big, cut in even parts

put the spices in the vinegar and cook for 4-5min then add the mushrooms
15-20 sec if very small, 3-4min if they are big like champignons.
drain the mushrooms and let them dry a little between tablecloths.
let the vinegar cool.
when the vinegar is cold, put the mushrooms in a clean jar and pour over
don’t put on any lid, just let marinate without for 2 days in a cool place.
then, drain the mushrooms again, pour the vinegar in a pot and cook for an other 5min.
put the mushrooms back in one or more clean jars, pour over the vinegar, add some pepper grains ans a piece of bay leaf and close lid.
let rest for 40days in a cool, dry and dark place before serving.

will conserve for at least 6 months.

this week’s herbal blogging is hosted by Chris from Mele Cotte

thank you so much Chris for hosting!

hank’s to Kalyn  who created this great event and

thank’s to Haalo who now managing it all

WHB Rules

Who’s Hosting?

a message of love in pink – pink saturday

the weather is changing, from sunny fresh days we are slowly heading for the grey raining ones.
this is good of course, if you have new plants to plant this is the moment.
the moon is full and the stars are all in right positions.
everything is slowing down and this time of the year is perfect to plan and dream of the future.

one of these dull, slow, calm mornings I went by Helena’s (daughter n°3) room,
and I found this message on the bed.
isn’t it cute?

it was left by Giovanni her boyfriend

after so many sad thoughts in the last weeks, this made my smile and really really happy.
I felt so blessed.
join me in my happiness, and please remember to stop by my other fellow pink saturday bloggers.
I wish to thank Beverly for letting my join in her Pink Saturday event!

also remember that October is Breast Cancer Awareness Month.
and if you wish, be free to copy Karen Valentine’s from My Desert Cottage; pink ribbon

and this is the pale sunset yesterday evening.

tomorrow is a new day.