It is a busy period, not much time for dreaming (an activity I like very much :-D)
I’m on the run mostly every day and next week is really full.
But…I do love this job! So, even with my legs aching, my back moaning and my head is in confusion..it doesn’t matter….we will fix it in November!😀
Today I went to Sirmione with Flo in the afternoon (and Monte Baldo with Simoo and Marghe in the morning).
I will tell you little more about Sirmione next time, it is such a lovely place.
The only problem in this period is the crowd of people.
I have a Norwegian group on Saturday, I do hope there will not be as crowed as today.
This is a cake that is so easy and quick to make.
Unfortunately I didn’t pay attention to the weight of the ingredients,
because I was a little confused at the moment.
old dried bread
Peel the peaches and cut in small pieces.
Put them in a baking tray covered with baking paper
Crush the old dried bread and but in a blender together with a little ground cinnamon.
Add a handfull of nuts and almonds (half handfull each)
Blend until you got crumbles.
Take the crumbles out of the blender and add some cold butter.
Work quickly with you fingertips until you have bigger crumbles.
Put the crumbles over the peach pieces and season with sesame seeds.
Bake in oven 180C° for 30-35 min until gold brown.
This is good warm or cold.
Crumble the pesche
semi di sesamo
Pelare e tagliare le pesche a pezzi.
Metterle in uno stampo ricoperto di carta forno.
Mettere il pane vecchio spezzettato nel frullatore (o bimby)
insieme ad un po’ di cannella
Aggiungere una manciata di mandorle e noci (metà e metà)
e frullare. (non troppo fine deve rimanere abbastanza grossolano)
Togliere dal frullatore e mettere in una scodella, aggiungere il burro freddo a pezzi.
lavorare velocemente con le dita fino ad ottenere delle briciole più grosse, crumbles appunto.
Versare i crumbles sulle pesche e aggiungere il sesamo.
Cuocere i forno a 180C° per 30-35 min.
Buonissimo sia caldo che freddo!
This recipe goes to Graziana of Erbe in Cucina
hosting this Week’s Herbal Blogging.
Thanks to, Kalyn di Kalyn’s Kitchen for this lovely idea and
Haalo,Cook (almost) anything at least once for managing success fully this event.
And also for giving me the opportunity to manage the Italian Version of WHB.