Wording Thank You Wedding Party

DOUGHNUT BREAD CHRISTMAS

I'm back .... have unleashed these days! the reasons are basically three:
1) I have a sourdough portentous not wait to use
2) I do not have many guests for dinner but only overnight, so I have more free time to "experiment"
3) with this cold the oven helps mamntenere higher temperatures

house that said, yesterday I got the second issue of salt & pepper in December .... wow! This year two numbers in a month! maybe even last year I arrived two and I have not noticed (it may be .... uh ..) but I have to tell you that this second review is fantastic and has great ideas for lunches, dinners, snacks and so on and and so forth, related to Christmas.
and so, looking through il giornale mi sono imbattuta in una ciambella all'uvetta, che mi ha fatto venire subito in mente il panettone e la mia strepitosa pasta madre.
ma, bando alle ciance, ecco a voi la ricetta:

dosi per 10 persone

430 di farina
2 uova intere
1 tuorlo
140 gr di pasta madre (oppure 25 gr di lievito fresco)
200 gr di acqua (oppure 1.5dl di latte se utilizzate il cubetto di lievito)
80 gr di burro a pomata
50 gr di zucchero
100 gr uvetta
la scorza grattugiata di mezzo lmone bio
succo di 1 arancia
50 gr mandorle tostate
granella di zucchero vanigliato

ammorbidire l'uvetta nel succo di arancia. sciogliere la pasta madre nell'acqua. aggiungere the flour and knead with the hook in the planet. add the beaten eggs, raisins and orange juice, butter, lemon zest, almonds and continue to knead until the mixture is elastic.
let rise for at least 6 / 8 hours. place the dough into a ring mold, brush the top cn beaten egg yolk and sprinkle with granulated sugar. Bake at 180 degrees for 40 minutes.

this is my revised version. I would say a great alternative to Panettone
:-) very good!

Need A Cab For My Plexi

with chestnut flour and dried fruit

chestnut flour I like it. and then.
not had much luck with fresh pasta made with chestnut flour fact, this time I tried to make bread and I assure you that the result was amazing!
well, even on the sourdough donatami by Evelyne.

So here is the recipe, perfect for those cold days and dark

140 g of sourdough

200 grams of water 2 tablespoons walnut oil

10 5 5 dried figs, dried apricots

salt to taste (I like to just a pinch)
100 gr chestnut flour 300 grams of flour
0

place in the planetary dough with water and mix at low speed with the leaf until the mother is dissolved completely.
then add the flours, oil and knead with the hook. Coarsely chop nuts and add to the mix with the salt and continue to knead until the ingredients are blended.

let the dough rest for at least 6 / 8 hours (or until doubled). turn the oven to 220 degrees, put the dough on the baking sheet covered with baking paper and bake for about 15-20 minutes.

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PARFAIT WITH BROWN SAUCE WITH PERSIMMON

Hello everyone!

I am back from fantastic meeting of Varese. We cooked, ate, laughed, chatted and we enjoyed a lot!

Paul has hosted at his house for a course Neapolitan cuisine: bbbonooooo !!!!!

And just enough time to dispose of the number of goodies that we happily slurp, eCom ready to enjoy this spectacular parfait I'm prepared for tomorrow's dinner with friends.

Here's the recipe: (for photos uh ...... see what I can do)





4 eggs 70 g sugar 100 g

jam brown

1 / 4 pint of whipping cream

marron 5 glacè



Procedure:



fitted with 4 egg yolks with 70 grams of sugar until you get a mixture light and fluffy.

Rinse ciotola del Ka e mettere 4 bianchi e montarli a neve fermissima. Nel frattempo, in un altro contenitore montare la panna.

Incorporare la marmellata di marroni al composto di uova e zucchero poi, gradualmente, aggiungervi prima la panna, poi i bianchi ed infine i marron glacè a pezzettini, facendo attenzione a non smontare tutto il composto (mescolando quindi delicatamente dal basso verso l'alto).

Mettere il tutto in uno stampo da plum cake precedentemente rivestito con pellicola trasparente, lasciar riposare in freezer per almeno 6/8 ore.

Prelevare la polpa dei cachi, inserirla in un frullatore, aggiungere qualche cucchiaio (1 0 2, a seconda del grado di dolcezza desiderato) di zucchero a velo e frullare everything.

Serving parfait with persimmon sauce.

Variation: you can add to the mix a few drops of rum. Serve this with whipped cream and some variant marron glace.

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This is the period of canned food, basic moment to taste a little bit of summer when the days are cold and dark for which here is a simple recipe to make homemade tomato sauce:

10 kg of tinned tomatoes

10-15 basil leaves

1 tablespoon salt

Drop the tomatoes into boiling water, After a few minutes, take them out and peel them (I forgot, two key ingredients are missing: quintalino long time and some patience!).

then cut into pieces and put them in a large pot, add salt and cook over low heat until they begin to unravel at this point to restrict a little while, then turn off and let cool.

Meanwhile prepare the legendary KA with the mill, a large container in which to hold the tomato sauce and a drop in which the waste.

Once all the tomatoes in the past mixing with the waste and pass them a second time will be reduced so much the "losses".

(After that you have lost thousands of hours in front of your planetary swearing in all the languages \u200b\u200byou know know that you are "already" well underway!)

Put the pot on the fire and let restrict again to the desired thickness (it will take about an hour of cooking, it depends on how you did it restrict before passing).

When cooked pass the bottle in sterilized bottles and labeled with an airtight lid, taking care to add some basil leaves washed and dried. To do this you should leave the pot on the fire set to a minimum, so that even when the last bottle tomato heat then it will be sufficient to create the vacuum.

If you do not I understand that work is a lot for the result, ie: with 10 kg of tomatoes produces about 3 gallons of preserves, of course, fine preserves, then saw that all the ingredients are carefully chosen and in my case are also biological, but the time taken to achieve this result might not worth it .... I tried to do the tomatoes, which is much faster and painless as it is limited to blanch and peel tomatoes, put them in jars by adding a few basil leaves and boil the jars .... obviously give less satisfaction and the time saved then I will pay when I have to prepare the sauce, the same goes for the pommarola ... (Yes, I tried them all!) To be honest, the prize to the final result would give him only to the past (hence the public) so next year I will arm or a lot of patience the past or buy from a supplier of gas!

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Reading is a seasonal taste


= Summer travel, new tastes, chat with the locals and many readings.

moved the butter in the bowl of the mixer and turned on the unit, the paddles began to work the soft yellow rectangles. Slowly, in a cascade of white incredibly thin, dropped sugar.

... Blades continued to swirl in the bowl and the class looked at the image in the mirror over the work plan, in a trance, while sugar and butter met there are mixed, each of the two who drew color and texture on the other hand, expanding, softening, lifting in silky waves along the sides of the container.

... "Here," he said. "Magic."

This is an excerpt from

Erica Bauermeister, The School of Essential Ingredients , Garzanti, 2009

not comment, I leave to you the final decision

good summer at all / i

marcella

What's The Cost Of Iodine?

focaccia POTATO

Care KAIST KAIST and dear, that's a job done with four hands.

The recipe has passed me a lady of Camogli, under the umbrella of the beautiful beach of the island of Giglio Campese, when the photo is of our dear friend Evelyn.

Here's the recipe:

500 grams of flour 150 grams of potatoes already cooked (or 300 grams of raw potatoes)
15 grams of yeast
20 g salt 50 g of oil

250 ml of milk
water (if required) If you want you can

fre brine, Evelyne suggests:

15 grams of oil
15 g water 5 g salt


Dissolve the yeast in warmed milk, then mash the potatoes and mix together all ingredients until the dough is smooth and homogeneous (the mix with a global optimum), if necessary add water (depends on how you cooked the potatoes). Far
make an initial rise by putting it in a bowl, away from drafts. When
will be doubled (2-3 hours) and spread it deflate on a roasting pan pizza covered with parchment paper previously oiled. The
dough to rise in harmony, should not form any crust, so you can spread on the surface of a brine made with 15 grams of water, 15 grams of oil and 5 grams of salt, emulsifying well and brush the surface of the dunk, then replace the warmth to rise, and when will be doubled, bake at 200 degrees. This description is wonderful
Evelyne ;-)

Good cake! (And this, I assure you, you really lick your fingers!)

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Cake red fruits


In attesa di riprodurre i ravioli con asparagi, vi invio questo cake dolce dedicato a mio papà che compie gli anni.

Ingredienti:

100 g di farina di kamut, 100 g di farina integrale (anche farro), 3 uova, 125 g di zucchero di canna, 80 g di burro di capra, 1 vasetto (125 ml) di yogurt intero di capra, 300 g di frutti rossi misti, 1/2 bustina (8 g) di lievito per dolci, 1 pizzico di sale

Scaldare il forno a 180°; imburrare e infarinare uno stampo da plum cake.

Far fondere il burro.

Sbattere le uova con lo zucchero (velocità 2 ... fino a 6 della planetaria). Quando il composto avrà raddoppiato il suo volume, aggiungere, sempre mescolando a bassa velocità con la frusta piatta, poco a poco i due tipi di farina e il lievito, lo yogurt, il burro fuso e il sale. 

Aggiungere i frutti rossi e mescolare brevemente (a mano, non con la KA!).

Versare l'impasto nello stampo e infornare.

Cuocere 47-50 minuti. Lasciar raffreddare prima di sfornare.

marcella

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soft focaccia with olives

Tornando all'incontro e aspettando che tutti/e pubblichino un resoconto sulle proprie ricette, ecco la focaccia con le olive taggiasche.

As specified Acquaviva this cake was semi-sweet ... I think it could reduce the amount of sugar, or keep it and make a sweet cake, for example with the grapes (as they do in Florence), as also suggested Paola.

The ingredients for a great cake for 10 people are:

1 kg flour kamut

200 grams of water

300 grams of goat milk

70 grams of sugar (reduced to 50?)

80 grams of extra virgin olive

30 grams of fresh yeast

150 g pitted black olives

25 g salt

In the bowl of the planetary set the flour, baking powder, sugar, oil, milk and warm water (not dissolve the yeast first) with the whip in the first clip spin gently to mix all ingredients well, then add salt and increase speed, then add the olives, coarsely chopped with a knife, mix just to keep intact the olives, but enough to distribute evenly in the dough.

(in case you notice that the olives are being destroyed removed from the planetary and knead by hand for a moment).

Leave the dough in the bowl, cover and let stand until doubled in a warm place, away from drafts.

Then roll the dough and fold in on itself a few times, put it in the pan, pour water and oil emulsion (or, if you prefer, a pickle), so as not to let it dry during the rising (which would prevent a smooth rise), and let rise until doubled.

salt and bake at 200 degrees for 8 / 10 minutes.

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DIPLOMATIC "MY WAY"

Still using the mixture of the gateau savoie, I made a diplomat of Srta.

Instead I used the round cake pan a rectangular, I baked the cake, I left to cool and then I cut in half (because otherwise the diplomaco I would have been too high).

I took a half, I brushed with a little 'sugar and water and I spread with custard (pastry or above ???), I put the strawberries cut into small pieces and above I still nestled in the puff pastry I did bake at 180 for 20 minutes.

A generous dusting of icing sugar, a few leaves of mint or lemon balm and voila!

good dessert for all / and!

salamander

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GATEAU SAVOIE

Here ua recipe taken from the basic recipe ka.

for those who had the big book in the kitchen can be found on page 155. on those who have received the "Volume", you dose and procedure:

for 10 people

preparation: 10 minutes

cooking: 30 minutes

250 gr sugar

5 eggs 2 tablespoons water

a pinch of salt

100 grams of flour

100 gr potato starch

preheat the oven to 190 degrees. put sugar in a bowl and add egg yolks and 4. pour a tablespoon of water and mount speed for 1 minute. increase speed to 6 and continue for 1 minute (I mounted a 6-speed for 4 unused so that the mixture swells dramatically).

mount the egg whites until very firm in another bowl.

incorporate the mixture of egg whites, taking care to stir from bottom to top with a wooden spoon.

sift the flours and add the mixture until smooth.

Butter a round pan with a diameter of 20 cm, pour the mixture and bake for 30-40 minutes ..

Tampa Bay Buccaneers Snugli

Pachino stuffed with broccoli, fried in batter with sesame

ingredients for 10 people:

500 gr cherry tomatoes

500 grams of broccoli (or less)

60 grams extra virgin

yolks 150 grams (about 6)

250 g egg whites (about 6 and 1 / 2)

30 g sugar

180 gr flour (+ one for the breading)

100 gr sesame seeds (even more)

lt 1 Peanut oil

salt white pepper fresh

clean, wash and dry the tomatoes, cut in half horizontally without, if possible to separate completely, and still doing so to leave any meta 'paired with its own, empty them of their contents with a dig and allow you to lose water tipped a tray covered with paper towel for an hour

Peel the broccoli, wash them well and keeping only the tops

throw in plenty of salted boiling water ( the salt helps set the color) and cook about a minute 10/q15 until they are soft but not undone

still warm blend the broccoli with salt, pepper and oil until creamy smooth, cool, place in pastry bag and keep refrigerated if

when the tomatoes are ready to mount the egg yolks and sugar with a whisk starting with 2 speed and reaching up to 8 for about 10 minutes, until they are almost white, then transfer to a large bowl

mount egg whites, always with the whip at speeds from 2 to 10 for 4 or 5 minutes, until it forms a very dense snow (the chef has put a pinch of salt, but I follow the theory of Bressanini and I avoided!)

add half 'of the whites of the assembled egg yolks, stirring gently from bottom to top with a spatula until they are well blended

gradually add the sifted flour to the mixture, then stir in the other half 'of the egg whites

with the pastry bag to deposit the filling in one half of the tomato filling concave and forming a little hill, trying to close so that the filling and secure with a toothpick comes out

pour the sesame seeds in a pot and the flour in another

taking the tomatoes from the toothpicks, dip them one by one before nella farina, poi nella pastella (sgocciolandoli bene in modo che siano rivestiti in modo uniforme) e poi nei semi di sesamo, depositandoli delicatamente su un vassoio pulito

portare l’olio a 190°, immergervi i pomodorini e e far dorare bene da tutti i lati, scolare su carta assorbente, spolverare con un po' di sale e servire caldi

(con la stessa pastella abbiamo anche fritto delle alici crude, dei mucchietti di barbe di frate e delle foglie di basilico, ma va bene anche per foglie di salvia, bastoncini di zucchina, olive infarinate, cime di broccolo o di asparagi lessati, gamberetti, sliced \u200b\u200bapples or bananas (to be passed later in the sugar) and so on ... We also made one of the fritters batter, pour a hot oil!)

Acquaviva

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first meeting!

I the place of the meeting here it is:

better so we could not go!

The menu we were served by the chef know him:

Finger food

Focaccia soft semi the olives

Sushi Mediterranean with pesto and marinated anchovies in salt

brise tart with ricotta di capra, barba dei frati e pomodorino candito

Pachino farciti  cream of broccoli and fried in batter with sesame seeds

First course - asparagus ravioli with prawns and their broth

Dessert - cup of strawberries in spiced syrup handsomely or with vanilla cream gratinat to

Friandise -  Frollini  con copertura  chocolate

... but you miss everything else !!!!! ;-)

The day starts at 14.30 and 15, when gradually all come / s begin to associate names and faces ... then comes the chef, Renzo Snow (who was at Milan's Teatro 7 already knows), and explains how the day will take place, how to make the recipes, the critical points and peculiarities.

We divide into groups ... really only need two recipes two components and the sushi and ravioli, otherwise everyone realizes something more or less from top to bottom.

The plates were assigned:

Focaccia - Evelyne

Sushi Mediterranean - Roberto & Paola

Tartlets brise - Cinzia

Pachino - Annalena

Ravioli - Marcella & Carmen

Strawberries - Elisa

Shortcake - Angel

To be fair only a few have done only what was given, the others have helped where they could, but this scheme may be useful for any specific questions ....

From then on everything was a whirl of smells, tastes, words, jokes, dishes, pots and tools to clean, followed step by Renzo us step was always ready to give directions, assist those who seek help, give unsolicited advice ....;-) is a really nice person, very approachable, in short it was perfect!

A very interesting aspect is the technical one: in addition to being followed in the execution of specific recipes, with Renzo we also learned some interesting "tricks" such as the perfect cleaning the anchovies and prawns, the fixing of the bright green color of blanched vegetables, the removal of land from the monk's beard , the binding of the asparagus for cooking, folding the sheet for the dumplings and their packaging without air bubbles and irregularities ... or even as a pucca cookies in melted chocolate without stain to be everywhere! Are things that unfortunately you can not grasp the simple reading of recipes ... and this is indirectly an incentive to participate all at the next meeting!

Cynthia (aka Salamander) and Andrew (his partner) were very welcoming, helpful, have also solved the last-minute emergencies and have always had smiles for everyone / e. .. perfect too!

The dinner was a celebration of praise, of pleasurable sensations, aromas and flavors that you do not expect ... dishes that have been astonished to think more strawberries and sushi, they have scents, unexpected and simply heavenly, and the ravioli were delicious, but the stuff of Christmas lunch for the time it takes to prepare (!), it must be said, however, that nothing was left to chance and nothing had to be discarded all the dishes had their special (I think even the tarts with beards ... but goodness!) e. .. in the kitchen do not throw anything, because we were able to make full use of each component of expenditure .

And then, thanks to the intolerant, everyone has discovered the goat cheese, flour Kamut ... and I seem to have been well appreciated!

What more? the day was fantastic, full of ideas, doubts dispelled, the interesting people you'd have time to talk a little bit more, but unfortunately it is not the place nor the time ... I think we all brought home a great feeling nice to have spent our time well ... un'unica nota: ci è mancato il tempo di socializzare un pochino di più, al prossimo incontro dobbiamo prevedere anche una mezza giornata ludica!!

Beh... adesso ci aspetta l'organizzazione del prossimo raduno, abbiamo in lista un incontro a Bolzano, al quale Marcella e Carmen stanno già lavorando e, forse, uno in Toscana/Liguria!!! Si facciano avanti altre candidature, ma sappiate che la lotta sarà feroce!!!! ;-)

great demand and also a symbolic picture of professionalism that distinguishes some people .... (Ehm!)

the next!

evelyne & Annalena have edited the text, photos and elisa salamander has coordinates (and this is unbelievable!)

follow the other pictures and recipes!

Evenflo Simplestepextension

Quiche Muffin

relaxed in return for a week, after cooking with the group on Saturday and entertain you while waiting for our guide ... which obviously will not delay us too long to get lynched otherwise ... quiche here is a new (for me yet to be published) ... whose work the dough with the planetary, with the cook on the other hand we have agreed that yes, you can easily do by hand, but as well when you are done with the planet!!

doses of the mix are a couple of small quiches for the cover. They are two different bodies to be joined together

for the first mixture

150 g Spelt wholemeal flour

150 grams of goat butter

(1 pinch of salt if you use a goat butter or a little salty normal butter)

Making the fountain with the flour, the center put the butter cut into cubes and salt. Working with a knife and then with your hands until a soft dough (I used the planetary shift from high speed 1 to 2 ... the time is longer than usual but it's worth it!)

for the second mixture

150 g wholemeal flour Spelt

2 eggs

10 grams of yeast

30 grams of goat milk

Dissolve yeast in milk warm. Working together the flour, beaten eggs and baking powder until the dough is sticky (in this case I used the planet, gradually shifting from speed 1 to speed 4).

Combine the two mixtures very quickly to get an elastic dough.

Allow to rest in refrigerator for about an hour.

for the filling

5-6 leeks 1 pound of sliced \u200b\u200bbacon spread

150 g Emmentaler type cheese (or fresh goat cheese in my case)

2-3 eggs

a cream (or 100 grams of goat cheese and a little milk goat in my case)

oil, salt, pepper and nutmeg

Clean leeks and cut into rounds, then let them seasoning in a pan with oil, salt and pepper, and cook them very low heat.

Cut the cheese into thin, almost transparent, except that 2 tablespoons cheese.

Apart stir together the cream (or cottage cheese + milk), eggs, some grated nutmeg, salt and pepper until a smooth cream.

Spread a little more than half and half pastry foderateci a baking sheet covered with parchment paper, and then a layer of cheese, a belly, a leek, and finally pour the cream and distribute evenly.

Fold the edges of the quiche slightly inward, or if you prefer, cut like the pan.

Bake at 200 degrees for 25-30 minutes or until the surface will begin to brown.

Half sheet that advances can be frozen and used for other preparations, preserved its characteristics without any problem (thawing and then in half a day at room temperature).

Chinese Boobs Touching

La Fiamma d'Amore del Cuore Immacolato di Maria

Chaplet or Rosary alla Fiamma d'Amore del Cuore Immacolato di Maria

All’inizio, fare il segno della Croce cinque volte in onore delle Sante piaghe di Gesù

Sui grani grossi

Cuore immacolato e addolorato di Maria, prega per noi che ricorriamo a te!


Sui grani piccoli

Madre, salvaci con la Fiamma d’Amore del Tuo Cuore Immacolato


Alla fine

Gloria al Padre, al Figlio e allo Spirito santo ora e sempre, amen. (3 volte)


Preghiera che acceca satana, insegnata da Gesù:
«I nostri passi devono procedere insieme; le nostre mani devono raccogliere insieme; i nostri cuori devono palpitare all'unisono; le nostre anime devono avere i medesimi sentimenti; i pensieri del nostro spirito devono formare unità; le nostre orecchie devono ascoltare insieme il silenzio; i nostri occhi devono guardarsi e fondersi in uno sguardo solo; le nostre labbra devono pregare unite, per invocare insieme la misericordia del Padre!».

- "Irradia, o Maria, su tutta l'umanità l'effetto di grazia della Tua Fiamma d'Amore adesso e nell'ora della nostra morte. Amen".

--------------------------------------------------------------------------------

Messaggi estratti dal libro: La fiamma d'amore del cuore immacolato di Maria - di Szanto Elisabetta (Hungary)


"I give 'half: I put a flaming torch in your hands, this is my Flame of Love ...

With the Flame full of grace that I transmit to you from my heart, passing heart to heart, burned them all ... and the brilliance of this Flame Satan blinds.

I got this-is the Fire Power of Love by Heavenly Father for My Son on the wounds of the Holy "(April 13, 1962) .

"The fire will be extinguished by fire. The fire of hate with the fire of love ..." (December 6, 1964).

"The Flame of Love, I want to spill on you, with all his might spread not only its beauty, but also its heat. My Flame of Love is so great that no place inside me with strength and impetuous bursts toward you. My love is overflowing destroy infectious infernal hatred of the world to be saved from eternal damnation the largest possible number of souls ... "

My Daughter, you need to consider day of thanksgiving on Thursday and Friday.
Those in atone for these days, receive great graces from My Holy Son. During the hours during which you offer special sacrifices of repair, the power of Satan will be less the same intensity of your prayers for the salvation of sinners (September 29, 1962).

"If someone carries out acts atonement and worship or visit the San-little income during that time, Satan loses his power to the souls of the parish. (As a blind person ceases its domination over souls.) (6 to 7 November 1962)

"If you listen to Mass on a day which is not compulsory and you are in a state of grace, I extend the grace of the Flame Love of My Immaculate Heart so that even during this time Satan blind him, radiating plenty of grace to those for whom the Mass is offered. Participation in the Eucharistic Sacrifice increases, to the greatest extent, the blindness of Satan. " (November 22, 1962)

"I want the whole world knows my name as well known anche la Fiamma d'Amore del Mio Cuore che farà miracoli nella profondità dei cuori... " (19 ottobre 1962).

"Estendo su tutti i popoli, su tutti i paesi l'effetto di grazia della Mia Fiamma d'Amore, non solo su coloro che vivono nella Madre Chiesa e su tutte quelle anime che sono state segnate con il segno di croce del Mio Figlio Santo, ma anche su quelle che non sono state bat­tezzate". (16 settembre 1963)

Dice Gesù: "Venite a me e sacrificatevi nel ritiro sull'altare del martirio interiore. Vogliate comprendere che questa è la mia volontà e che Satana non ha potere su tale martirio.
È una lotta che, sopportata per Me come martirio nel profondo delle anime, porta frutti abbondanti. Con i vostri desideri abbracciate tutta la terra e con i vostri sacrifici, che ardono di puro amore, bruciate i peccati! Non crediate che ciò sia impossibile, abbiate fede in Me". (7 agosto 1962)
"State con fermezza, sacrificandovi, al posto in cui Io vi ho messo ... Abbracciate la croce che anch'Io ho stretto a Me e come Me crocifiggetevi, altrimenti non avrete la vita eterna ". (4 ottobre 1962)

Dice Maria: "Non desidero una particolare festa mariana, ma Io prego perchè il giorno della Candelora (2 febbraio) venga considerato la festa della Mia Fiamma d'amore (1 agosto 1962)".

Preghiere per la diffusione della Fiamma d'Amore del Cuore Immacolato di Maria
Beata Vergine Maria, nostra cara Madre celeste!
Tu, che ami tanto Dio e noi tuoi figli,
hai offerto il Tuo Divino Unigenito Gesù sulla Croce
per la riconciliazione con il nostro Padre Celeste
e per la nostra reden­zione
affinché chiunque crede in Lui non perisca,
ma abbia vita eterna.
Ti preghiamo
con filiale fiducia che per la "Fiamma d'Amore"
del Tuo Cuore Immacolato,
ravvivata dallo Spirito Santo,
Tu accenda i nostri miseri cuori
con il fuoco della perfetta carità di Dio
verso gli uomini affinché,
insieme con Te, con anima e cuore,
amiamo incessan­temente Dio e il prossimo.
Aiutaci a trasmettere questa Sacred Flame to all our brothers,
men of good will,
so that the fire of
extinguished the fire of hatred throughout the world and Jesus, ruler of peace,
on the throne of our altars, in Sacramento His love,
both the King and cen-blessed of all hearts.
Amen.

Nihil Obstat - Imprimatur: Washington, May 31, 1984. - Dr. Laszlo Irangvi, Titular Bishop responsible for the care of the souls of all Hungarians living outside the country.


Prayer Blessed Virgin Mary, our divine mother hopeful, so much love God and us, your children, we offer your divine son Jesus on the cross, di perdonarci attraverso il Padre Divino per ottenere la nostra salvezza, cosi tutti quelli che credono in lui non periranno ma otterranno la vita eterna.
Con filiale confidenza, noi ti preghiamo, Vergine Maria, che con la fiamma del tuo cuore immacolato, gentilmente attraverso lo spirito santo, tu infiammi i nostri languidi cuori con il fuoco dell’amore perfetto per Dio e tutti gli uomini, cosi che insieme con te, con un cuore solo, amiamo Dio e i nostri vicini.
Aiutaci a trasmettere questa santa Fiamma a tutte le persone di buona volontà, cosi che la Fiamma d’Amore estingua il fuoco dell’odio dappertutto sulla terra e che Gesù, il principe della pace, sia il re e il centro di tutti i cuori nel sacramento del suo amore on the throne of the altar.
With the approval of his personal holiness' Pope Paul VI (November 1973)

Novena to the Flame of Love of the Immaculate Heart of Mary
O beautiful Mother of God, that you brought Jesus into your heart, you have plunged into the sea of 'love of the SS. Trinity, from whose bosom, like a beautiful ray of dawn you get close to us, blinded, and Satan offers us the Flame of Love of Your Heart. With deep devotion
-ziamo thank you for your mystical royal gift.
Your people, sorry, you want the rare and honorable love as never happened before.
With deep humility we ask the grace of conversion. O our Lord! With humility we abandon your boundless love.
your flame of love, quivering, dispel the mistrust of our soul, and with her light, enlighten our hearts!
Bless our families conquer new souls become disbelievers.
my Lord Jesus Christ with the prayer of Your Immaculate Mother of the world do the true land of Mary as it was at the time of our ancestors.
cleanse us by your grace so that your eye rests on the divine soul to tearful repentance, as a mirror shining on the lake. Allow
incandescence that our hearts and also elsewhere.
Merciful Jesus, I humbly implore your intercession with the Eternal Father for mercy and vita in favore dell’umanità e perchè finalmente l'Immacolata Madre di Dio sorrida alla nostra Patria e a tutto il mondo. Amen

Ripetere tre volte: «Irradia, o Maria, su tutta l'umanità la luce di grazia della tua Fiamma d'Amore, ora e nell'ora della nostra morte. Amen».


Preghiera che acceca satana, insegnata da Gesù
«I nostri passi devono procedere insieme;
le nostre mani devono raccogliere insieme;
i nostri cuori devono palpitare all'unisono;
le nostre anime devono avere i medesimi sentimenti;
i pensieri del nostro spirito devono formare unità;
le nostre orecchie devono ascoltare insieme il silenzio;
i nostri occhi need to be careful and merge into a single glance;
our lips must pray together, to invoke the mercy of God together. "

be recited for nine consecutive days

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