tag:blogger.com,1999:blog-75910116867203575942024-02-07T23:38:57.988+01:00Sweet HomeUnknownnoreply@blogger.comBlogger17125tag:blogger.com,1999:blog-7591011686720357594.post-35122878785856356932013-01-25T18:46:00.000+01:002013-01-28T19:56:11.690+01:00Mini Plum CakeTraduzione inglese-italiano <br />
"<i>Plum</i>"= prugna<br />
"<i>Cake</i>"= torta<br />
<br />
Torta di prugne<br />
<br />
Eppure la prima cosa che mi viene da pensare quando perso al plumcake è lo yogurt<i>. </i>Uno po' come la pizza, al di fuori dell'Italia, ognuno la condisce in base al proprio gusto culinario, così abbiamo fatto noi col plumcake, trasformandolo da un fantastico <a href="http://giuliasweethome.blogspot.it/2012/09/plum-crumble-cake.html" target="_blank">dolce alle prugne</a>, ad un magnifico dolce per la prima colazione.<br />
Quindi, in mancanza di biscotti che si fa? Pronte frusta, yogurt e farina, si comincia a pasticciare, così che il risveglio non sia più tanto traumatico...(o almeno per le prime 2 ore del mattino).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTJ-bwjUCwnFZmX9oievfMY1zImY1r4ZOKDfCa9lcKsgy0cergrGNXWN-yyV9b4U3OUT3sDhVRqMpQRKBP4b7wmfUCIm3FjbwreFufeF0u7hsEsSrcp2J7og7fYfUQ8kw7msRhBVA1tDPc/s1600/plum2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTJ-bwjUCwnFZmX9oievfMY1zImY1r4ZOKDfCa9lcKsgy0cergrGNXWN-yyV9b4U3OUT3sDhVRqMpQRKBP4b7wmfUCIm3FjbwreFufeF0u7hsEsSrcp2J7og7fYfUQ8kw7msRhBVA1tDPc/s320/plum2.jpg" width="320" /></a></div>
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<br />
<b>Ingredienti</b> <br />
<i>(per 8 porzioni)</i><br />
<br />
150 g di farina<br />
50 g di fecola di patate<br />
3 uova grandi (o 3 uova medie + 1 tuorlo)<br />
150 g di zucchero<br />
250 g di yogurt all'albicocca<br />
100 ml olio di semi di mais<br />
1 bustina di lievito <br />
scorza di un limone biologico<br />
1 pizzico di sale<br />
<br />
Se voi come me, non avete avuto il tempo di lasciare le uova fuori dal frigo con il dovuto anticipo, e dovete anche preparare la cena, procedente con il metodo del PdS di Montersino. Sbattete le uova con lo zucchero in un pentolino e portate alla temperatura di 40°C. Trasferite il composto nella ciotola e cominciate a montarlo con un pizzico di sale. Aggiungere successivamente l'olio a filo, lo yogurt e la scorza del limone. Da ultimo i solidi (farina, lievito, fecola) mescolati e setacciati.<br />
A vostro piacimento, potete aggiugere cioccolato in scaglie o frutta secca.<br />
Lasciar cuocere a forno preriscaldato a 170°C (solo la griglia inferiore) per 15 min per il mini plum cakes, 40 min per lo stampo grande.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6cZLWIs7rWlS7evDN_9aUcqUAhgXb-JNxRYDg15zUvGMgvLZ0Dw4x9bHu7REoRZsqi3HOhwY4m6JQbsrdto18BhP7aZVvgORF4tD6XEQsgG3LXY63Yc0dEM0UzN9Cy3PpBi5VXJy5OBeW/s1600/plum_protetta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6cZLWIs7rWlS7evDN_9aUcqUAhgXb-JNxRYDg15zUvGMgvLZ0Dw4x9bHu7REoRZsqi3HOhwY4m6JQbsrdto18BhP7aZVvgORF4tD6XEQsgG3LXY63Yc0dEM0UzN9Cy3PpBi5VXJy5OBeW/s320/plum_protetta.jpg" width="320" /></a></div>
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<br />
(ENGLISH VERSION)<br />
<b>Ingredients</b> <br />
<i>(for 8 mini plumcakes)</i><br />
<br />
150 g plain flour <br />
50 g potato starch<br />
3 big eggs (if medium 3 eggs + 1 yolk)<br />
150 g caster sugar <br />
250 g apricot yoghurt <br />
100 ml cornseed oil<br />
16 gr baking powder <br />
1 zest<br />
a pinch of salt<br />
<br />
If you don't have the eggs at room temperature, place eggs and sugar in a bowl and, beating, heat to 40°C. Once heated, place in the mixer and start whip with a pinch of salt. Add flush the seedoil, then the yoghur and the zest; last the solid ingredients (flour, potato starch and baking powder, mixed and sifted). <br />
Place in the little molds and bake at 170° C (preheat oven) for 15 minutes.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7591011686720357594.post-30546967688496400582013-01-19T14:28:00.000+01:002013-02-17T15:20:36.497+01:00Chiacchiere, frappe o bugie?<div class="separator" style="clear: both; text-align: center;">
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Poco importa, d'altronde l'importante è che stia arrivando il Carnevale.<br />
Esattamente signore e signori, dal 10 febbraio si aprono ufficialmente le danze; dal Nord al Sud, dal Brasile all'Italia, da Sitges a Viareggio non c'è divisione geografica (o mentale) che tenga, è giunto il momento di togliere la maschera della crisi mondiale e utilizzare un po' quella della spensieratezza<br />
- <i>di certo di buffoni e giullari di corte ne vediamo tutto l'anno, ma almeno adesso si sentiranno un po' in compagnia</i>-.<br />
Ognuno a suo modo festeggia la festa satirica per eccellenza, chi con carri e imitazioni di personaggi famosi e chi con il tradizionale costume popolare. Ad esempio in Italia, come in Spagna, la maschera del Domino, per certi versi inquietante, come da tradizione, viene utilizzata durante le feste di Carnevale, perseguendo quell'involuzione culturale che va tanto di moda di questi tempi.<br />
Infatti, nel Sud dell'Italia sono tornate di moda non solo le seranate la notte prima del matrimonio, ma anche i "festini di Carnevale". In particolare nel mio paese, come vuole la tradizione, gli uomini indossando il Domino, perloppiù di colore rosso, girano nel paese tra le case in cui si organizza la festa, guidati da un conduttore (smascherato) che ne assicura l'affidabilità ad ogni padrone di casa. Le donne, nel frattempo, attendono che arrivino gli uomini, la cui identità rimane sconosciuta fino alla fine, che le invitino a ballare una polka, una tarantella o qualsiasi altro ballo e che le ringrazino a fine di ogni ballo con un dolciume. Le regole variano da un paese all'altro ma l'usanza del domino, che sia rosso, nero o blu, con o senza maschera, con cappuccio o senza, rimane la stessa.<br />
Lo stesso avviene con la tradizione culinaria, ci sono dolci simili ma che si differenziano tra di loro da regione a regione o anche da un paese all'altro ma che, sostanzialmente, ci legano.<br />
Dunque, chiacchiere, frappe o bugie?Ognuno le chiami come vuole, l'importante è che sia arrivato il Carnevale!<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdIy6MkYbavC6CTRzCZHgEaXJfL3lL2soiBHv3rNzPjyPwxLC9YqS8KdLtvHar9P56jSRAgnbgBWLBP7Iae6844ipJFXWOrvLorlv0iA_ZTPzfja6T5NEZkgZBSlQaUVGUK1ZeW9sAttlu/s1600/chiach2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdIy6MkYbavC6CTRzCZHgEaXJfL3lL2soiBHv3rNzPjyPwxLC9YqS8KdLtvHar9P56jSRAgnbgBWLBP7Iae6844ipJFXWOrvLorlv0iA_ZTPzfja6T5NEZkgZBSlQaUVGUK1ZeW9sAttlu/s320/chiach2.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chiacchiere/Frappe/Bugie</td></tr>
</tbody></table>
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<br />
<br />
<b>Chiacchiere</b><br />
<i>(per 40 chiacchiere)</i><br />
<br />
<i>200g di farina</i><br />
<i>2 uova piccole </i><br />
<i>15 g di zucchero a velo</i><br />
<i>1 cucchiaino di miele</i><br />
<i>20 g di burro</i><br />
<i>1 bicchierino di rum</i><br />
<i>1 pizzico di sale</i><br />
<i>mezza stecca si vaniglia o la scorza di mezzo limone/arancia</i><br />
<br />
<i>Temperatura degli ingredienti: da frigo </i><br />
<i> Impastare velocemente la farina con le uova precedentemente sbattute con un pizzico di sale ed il cucchiaino di miele. Aggiungere lo zucchero ed il burro ed infine il rum.</i><br />
<br />
<i>Lasciar riposare un paio d'ore. Stendere la pasta il più sottilmente possibile (con la Ken. larghezza 9), far cuocere in olio caldo (180°C). Una volta raffreddate cospargete di zucchero a velo.</i><br />
<i><br /></i><i>PS. per la dose doppia utilizzare 3 uova medie. Per la dose intera, se avete solo uova medie togliete un po' di albume.</i><br />
<i><br /></i><i>La miglior ricetta mai provata e...seppur sia quasi Carnevale, non è uno scherzo! </i><br />
<i>Ricetta rivista da gennarino.com. </i><br />
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<br />
<i>(ENGLISH VERSION)</i><br />
<br />
<b>Chiacchiere (litterally chatter, a typical Carnival sweet)</b><br />
<br />
<br />
<i>200g plain flour</i><br />
<i>2 little eggs</i><br />
<i>15 g superfine sugar</i><br />
<i>1 teaspoon of honey</i><br />
<i>20 g butter </i><br />
<i>1 small cup of rum</i><br />
<i>1 pinch of salt</i><br />
<i>1/2 berry of vanilla or lemon/orange rind</i><br />
<br />
<i>Just take the ingredients from the fridge </i><br />
<i>Knead the flour with the eggs beated with the honey and the salt. Add the sugar and the butter, then the rum and the vanilla berry.</i><br />
<i>Let it stand for 2 hours, then roll it out as thin as you can (with the Kenwood I used the 9th width), cut small stripes and fry them (180°C).</i><br />
<i>Let cold down and then sprinkle them with the icing sugar.</i><br />
<i><br /></i><i><br /></i><i> </i><br />
<br />
<br />Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-7591011686720357594.post-17235749153491337502012-10-22T20:41:00.001+02:002013-01-11T16:51:17.170+01:00Pasta with Pumpkin and Parma HamWelcome in autumn!<br />
I believe that autumn is magic, because you can see how many colors there are within yellow and brown.<br />
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<img alt="" class="rg_hi uh_hi" data-height="187" data-width="270" height="277" id="rg_hi" src="https://encrypted-tbn2.gstatic.com/images?q=tbn:ANd9GcTQwRxdkHOhf4HPMIkoCgdYVBAzH2AUhj6FV8uiepRZ7-hDLAgbjg" width="400" /> </div>
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I love colors, that's why I don't like using black and white pics, I guess you can use black and white colors just if you need to communicate something sepecific that goes outside of the colors and to underline the subject.</div>
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Pictures like the one above without any color loose their meaning, becoming just a melanchonic pics. Colors, instead, give a meaning and a feeling depending from the viewer, for example this picture brings up to my mind a wonderful movie: What Dream May Come, an union of love and colors.</div>
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<blockquote class="tr_bq">
<div style="text-align: justify;">
"What's true in our minds is true, whether some people know it or not." </div>
</blockquote>
<div style="text-align: right;">
<i>What Dream May Come</i></div>
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Going back to food, today I'd propose the autumn vegetable par excellence : pumpkin!</div>
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Do you mind how to prepare pasta with pumpkin, let's try together! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidb9dD0Y7-ja14ybksF3cnSuvgjSXgVYjoFxEzQwgfy8jB0s2IJILUzd3sf0Fv4MY8D1JhjNnpCNL-OQg9qGR2NkfzbnhoKcw1MFp0r8WGAo7yoER-v5wcsKvRshkfsUs_ob1obsDJUBKe/s1600/calabaza.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="472" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidb9dD0Y7-ja14ybksF3cnSuvgjSXgVYjoFxEzQwgfy8jB0s2IJILUzd3sf0Fv4MY8D1JhjNnpCNL-OQg9qGR2NkfzbnhoKcw1MFp0r8WGAo7yoER-v5wcsKvRshkfsUs_ob1obsDJUBKe/s640/calabaza.jpg" width="640" /></a></div>
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<div style="text-align: justify;">
<b>Ingredients</b></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<i>(2 people)</i></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
300 g pumpkin</div>
<div style="text-align: justify;">
150 g pasta</div>
<div style="text-align: justify;">
100 g Parma Ham</div>
<div style="text-align: justify;">
extravergin olive oil </div>
<div style="text-align: justify;">
onion </div>
<div style="text-align: justify;">
vegetable stock<br />
Pamesan </div>
<div style="text-align: justify;">
Vinagre glaze to decorate</div>
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<br /></div>
<div style="text-align: justify;">
Place the pumpkin in a pan, add a bit of water and let boil it. Once ready add the stock and let cook other 10 min. Blend the pumkin to have a cream.</div>
<div style="text-align: justify;">
In an other pan, cook the extravergin olive oil with a bit of onion and hot pepper, add the parma ham sliced and cook for 30 sec. Add the pumpkin cream, cook and mix.</div>
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Cook the pasta al dente (turn off the burner 3 min in advance) add 3 tablespoon of parmesan cheese and pan-fry.</div>
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Now, it's time to eat!</div>
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Enjoy!</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7591011686720357594.post-78428671793275071302012-10-19T16:03:00.003+02:002012-10-19T16:29:32.069+02:00Black carrot savoury<blockquote class="tr_bq">
<blockquote class="tr_bq">
<span style="font-family: inherit; font-size: large;"><i>"Enamorarse es sentirse encantado por algo, y algo sólo puede encantar si es o parece ser perfección."</i> </span></blockquote>
<div style="text-align: right;">
<span style="font-family: inherit; font-size: large;">José Ortega y Gasset </span></div>
</blockquote>
<span style="font-family: inherit; font-size: large;"><br /><i>("Falling in love means feeling delighted for something, and something can be delightful if is o seems be perfection." J</i></span><span style="font-family: inherit; font-size: large;"><i>osé Ortega y Gasset)</i></span><br />
<span style="font-family: inherit; font-size: large;"><br /></span>
<span style="font-family: inherit; font-size: large;"><br />When Ortenga talks about<i> </i>falling in love, he refers to "things" and not to people and even if could sounds strange, for me it totally explains that it's possible falling in love with </span><span style="font-size: large;">
<span style="font-family: inherit;">conceptual things as well.</span></span><br />
<span style="font-family: inherit; font-size: large;">Yes, ok, I'm not here to telling you how you feel when you discover to love something, but I'd like to show how many <u>thing</u><u>s</u> we love, that could be actions, gazes, smells, feelings, instants, situations or even places.</span><br />
<span style="font-family: inherit; font-size: large;">If I have to choose a picture to show things I love, one couldn't be enough, for sure I can start from something that makes my heart pound.</span><br />
<span style="font-family: inherit; font-size: large;"><br /></span>
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<span style="font-family: inherit; font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfWj2n7keWLn7CaJT06eUQwpG0Xufhc_jV4bUQzRCFysJb0Ew5oKwHYZ2vfJFBoBOzIhGoyJkuaFGwEFaqAW80Lli98fQIRLVbi47Nuc8n0hPcy2N9tcN5xngWQxhDzdRFYjIvKYq3rCEh/s1600/barcelona.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfWj2n7keWLn7CaJT06eUQwpG0Xufhc_jV4bUQzRCFysJb0Ew5oKwHYZ2vfJFBoBOzIhGoyJkuaFGwEFaqAW80Lli98fQIRLVbi47Nuc8n0hPcy2N9tcN5xngWQxhDzdRFYjIvKYq3rCEh/s400/barcelona.jpg" width="400" /></a></span></div>
<span style="font-family: inherit; font-size: large;"> </span><br />
<span style="font-family: inherit; font-size: large;">The colorful city I love, Barcelona, that better represents who I am.</span><br />
<span style="font-family: inherit; font-size: large;">In particular, the most depicting place of Barcelona, for me, is the Boqueria. The famous market on the Ramblas where you are throw into the magic of the city.</span><br />
<span style="font-family: inherit; font-size: large;">My last receipe lets occur on my mind when I was usual to cross the city from Saints to Liceu just for buying fruits and vegetables, who knows if even in the Boqueria are selling black carrots? </span><br />
<span style="font-family: inherit; font-size: large;"><br /></span>
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<h3>
<span style="font-family: inherit; font-size: large;">Black carrots savory </span></h3>
<span style="font-family: inherit; font-size: large;">(for two people)</span><br />
<span style="font-family: inherit; font-size: large;"><br /></span>
<span style="font-family: inherit; font-size: large;"><i>Ingredients</i></span><br />
<span style="font-family: inherit; font-size: large;"><br />300 g boiled carrots</span>
<br />
<span style="font-family: inherit; font-size: large;">1 egg</span><br />
<span style="font-family: inherit; font-size: large;">2 tbsp of pamesan cheese</span><br />
<span style="font-family: inherit; font-size: large;">salt</span><br />
<span style="font-family: inherit; font-size: large;"><br />-Spinach cream-</span>
<br />
<span style="font-family: inherit; font-size: large;">spinaches</span><br />
<span style="font-family: inherit; font-size: large;">vegetable stock </span><br />
<span style="font-family: inherit; font-size: large;">oil</span><br />
<span style="font-family: inherit; font-size: large;">1 tbsp natural yoghurt</span><br />
<span style="font-family: inherit; font-size: large;">thyme </span><br />
<span style="font-family: inherit; font-size: large;"> </span><br />
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<span style="font-family: inherit; font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJM7W-tio-zTQP58wfqZ74UQuBIXWuWgMe1DUwJ5P3iHQuDgbWBQqajsaUqVVaWF9ppyhnLUGitaFDdx8Q150Q5siAJQpNHDn1gCo6EbuAssSHoogc0qeDUleyiAIPTE7py4W9riRg42Oq/s1600/black+carrot.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="287" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJM7W-tio-zTQP58wfqZ74UQuBIXWuWgMe1DUwJ5P3iHQuDgbWBQqajsaUqVVaWF9ppyhnLUGitaFDdx8Q150Q5siAJQpNHDn1gCo6EbuAssSHoogc0qeDUleyiAIPTE7py4W9riRg42Oq/s400/black+carrot.jpg" width="400" /></a></span></div>
<span style="font-family: inherit; font-size: large;"><br /></span>
<span style="font-family: inherit; font-size: large;">Boil the carrots and blend them, add the egg, salt and parmesan, mix and place in the ramekins, let cook at bain-marie for 30 min at 180/190 °C.</span><br />
<span style="font-family: inherit; font-size: large;">In the meanwhile, toast 1 tablespoon of flour in a pan with hot extravergin olive oil, add the boiled spinaches, after 3 minutes add the stock and let cook for 10 min.</span><br />
<span style="font-family: inherit; font-size: large;">Blend the spinach unitl make a cream, then </span><span style="font-size: large;">add the yoghurt and the thyme and mix.</span><br />
<span style="font-family: inherit; font-size: large;">Prepare your plate putting the spinaches cream and the savoury up.</span><br />
<span style="font-family: inherit; font-size: large;"><br />The carrot savoury has a really soft flavour that I suggest to contrast with a parmesan cream to place on the top. Making the cream is really simple: in a pan let warm the pamesan with a tablespoon of liquid cream (depending on how much parmesan you placed), it should be quite thick, not too much liquid.</span>
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<span style="font-family: inherit; font-size: large;">Place the parmesan cream up the savory and ENJOY IT!</span><br />
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<span style="font-family: inherit; font-size: large;"> </span> </h3>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7591011686720357594.post-2986376645289597712012-10-13T21:39:00.004+02:002012-10-14T16:24:11.373+02:00News: Personal Cake MakerWe have some news!<br />
If you are searching for a cake receipe, I'd suggest you to visit the Personal Cake Maker page.<br />
<br />
Click <a href="http://giuliasweethome.blogspot.it/p/personal-cake-maker.html" target="_blank">here</a> or on the poster below!<br />
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<a href="http://giuliasweethome.blogspot.it/p/personal-cake-maker.html" target="_blank"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZhz3IuDU8xUCSPfdIxTEcM8XgF-bWjMLYzM7kUIbHW8510cqjjqlBW32LYTqs4efo6eTpz0sYpviINxWSok5XrsItAZiYeDxxLDVz0dYEIyxcKSSSUCajZIBVRo5YFmi5x47IpMKIYWXx/s320/cake+maker.jpg" width="225" /></a></div>
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<br />Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-7591011686720357594.post-16399031337657579922012-10-04T20:58:00.000+02:002012-10-11T21:13:43.458+02:00Cannoncini alla crema<blockquote>
</blockquote>
<br />
<div style="text-align: center;">
<blockquote class="tr_bq">
<b><b>"A partire da una certa età, per amor proprio e per furbizia, le cose
che desideriamo di più sono quelle a cui fingiamo di non tenere." </b></b><br />
<b><b>(M. Proust) </b></b></blockquote>
</div>
<b> </b><br />
<br />
<i>"Starting from a certain age, for self-respect and cunning, things we wish more are the ones for which we pretend to do not care."</i><br />
<i>(M. Proust) </i><br />
<br />
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<br />
<br />
<b>Happy birthday my love.</b><br />
<br />
From Sep the 1st to October there are a lot of birthdays in my family. Any time I try to give everyone his/her sweet gift baseed on his/her preferences.<br />
This time my boyfriend told me: "please do not make cakes anymore", such a strange request. Well, I thought: "Fine, cakes are not the only thing I can do, there is also the patisserie" :)<br />
...Such a women devilish idea!<br />
Taking advantage of the time for his gym, I made such delicous cannoncini with vanilla custard in only...."wait for it"...30 min (this time includes preparing, cooking, dishing out, cleaning and hiding everything). You don't believe me? Ok, you are right, I also took advantage of the shower, using my dissumulation talent to hide what I was doing when he cames back! yeah!<br />
<br />
Let have a look!<br />
<h2>
<b>Cannoncini alla crema</b></h2>
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<br />
<br />
<br />
<br />
<b>Ingredients</b><br />
<br />
French pastry<br />
Sugar<br />
Water<br />
<br />
<i>Filling</i> <br />
<br />
Vanilla custard<br />
<br />
<br />
Cut french pastry stripes wide 1 cm, brush with a bit of water and put them around the <a href="http://www.amazon.com/Norpro-3660-Stainless-Steel-Cannoli/dp/B000LBU1VQ/ref=sr_1_1?ie=UTF8&qid=1349376844&sr=8-1&keywords=cannoli" target="_blank">cannoli form</a>, taking care to overlap each strip to the other. Brush with a syrup made with water and sugar.<br />
<br />
Oven at 220°C for 15 min and then let gild at 250°C for 5 min.<br />
Cool them down and fill in with the vanilla custard.<br />
<br />
<br />
Now, let's go to celebrate!!! <br />
<br />
<br />
<br />Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-7591011686720357594.post-72097184073753257642012-09-30T20:07:00.002+02:002012-10-01T22:53:59.721+02:00pizza<h2>
Baking</h2>
<div>
I'm just baking different pizzas!</div>
<div>
Have a look...</div>
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<div>
Little pizzas with French pastry. Quick. Simple. Delucious.</div>
<div>
And more to come!<br />
<br />
BE ITALIAN! <br />
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<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/foqgaD6-ERI?feature=player_embedded' frameborder='0'></iframe></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7591011686720357594.post-50494492353796275192012-09-28T16:29:00.000+02:002012-10-13T20:32:06.779+02:00Apple CakeApple pie, apple cake, apple tart, tart tatin...there are a lot of different sweets you can do using the apples of your apple tree.<br />
This time I've tried to make a soft breakfast apple cake. <br />
Let's have a look!<br />
<br />
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<br />
<b>Torta morbida di mele</b><br />
<br />
<b>Ingredients</b><br />
<br />
226g butter<br />
4 eggs<br />
300 g all-purpose flour<br />
200g liquid cream<br />
180g sugar<br />
3 tsp baking powder<br />
2 apples<br />
<br />
<b><i>Glazed</i></b><br />
<br />
<i>home-made percocas peaches marmelade</i><br />
<br />
<b><i><br /></i></b>
<br />
Cream butter and sugar until light and fluffy. Add in one yolk at a time and continue to beat until light and fluffy. Sift flour, baking powder and salt. Add the flour into the butter mixture alternating with the fresh cream.Beat the egg whites until still and add to the mix, then add in the cubes one apple.<br />
Prepare an 8” baking pan, greased well and line the bottom with parchment paper. Pre-heat the oven to 350 degree F (160°C). <br />
Pour the batter into the baking pan. Smooth the top. Arrange the slice apple on
top of the cake and bake for an hour till golden brown or until skewer
comes out clean when tested.<br />
Removed from oven and let it cool down for 10 minutes in the pan and then turn it out on the cooling rack. Mix the marmalade with some drops of water and brush it all over the top of the cake.<br />
<br />
<b><i>Have a try! </i></b><br />
<b><i> </i> </b><br />
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<br />
<i>(Italian version)</i><br />
<br />
Esistono mille versioni diverse di torte di mele, alte basse, sfogliate,
con lo yogurt, senza e via discorrendo. Quello che stavo cercando io,
però, era una torta alta e soffice, che sapesse poco di burro, alta e
compatta ma morbida, così come l'avevo assaggiata in un ristorante di un
amico.<br />
<br />
La mia prova è stata la seguente e devo ammettere che è molto simile a quella che cercavo.<br />
<br />
Il sapore? Delizioso!<b><br />
<br />
Torta morbida di mele</b><br />
<br />
<b>Ingredienti</b><br />
<br />
226 g burro<br />
4 uova<br />
300 g farina 00<br />
200g panna liquida<br />
180 g zucchero<br />
3 cucchiaini di lievito<br />
2 mele<br />
<br />
<b><i>Glassa</i></b><br />
<br />
marmellata di percoche<br />
<br />
Battere a crema il burro con lo zucchero. Aggiungere i tuorli uno alla
volta. Aggiugere la farina setacciata con il lievito alternandola alla
panna. Infine, aggiugere gli albui montati a neve con il pizzico di
sale mescolando lentamente.<br />
Aggiungere le mele tagliate a cubetti e disporre le mele tagliate in fette sottile sulla torta.<br />
<br />
Preriscaldare il forno a 160° C e cuocere la torta finchè cotta (c.ca 1 h).<br />
Una volta pronta far raffreddare e per poi glassare con la marmellata di
percoche fatta in casa, mescolata con qualche goccia di acqua.<br />
<br />
Far asciugare e poi mangiare...un po' per volta se riuscite!<br />
<br />
<br />
<div style="text-align: center;">
<i>Questa ricetta partecipa ad un anno Ammodomio. </i></div>
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<div style="text-align: center;">
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Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-7591011686720357594.post-51915877967738061762012-09-11T22:34:00.001+02:002012-09-12T07:45:41.008+02:00How to make: GNOCCHILesson n°1: Gnocchi are on the table<br />
Usually when you start to learn something there is always something on the table, in particular the first lesson of english language that each italian knows is that the cat is on the table. <br />
I assume there are same first lessons for all the languages around the world and I'm a bit curious about it, but I never heard any other lesson like that.<br />
Anyway, this is time to gnocchi and to learn how to do your home-made gnocchi.<br />
<br />
If you have been in Sorrento, in the Amalfi Cost, you have for sure enjoyed your stay, beacuse there are a lot of wonderful places over there, but also you had the chance to savor fragrant lemons, cedar fruit and...the Sorrentina Gnocchis! Wooow, how I'd like to be there right now...<br />
Remembering the Cost I dediced to try to do the gnocchis by my self, just to feeling again in the beautiful Sorrento.<br />
<br />
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<br />
Let's start!<br />
<br />
<br />
<b>Potatoes gnocchi</b><br />
<br />
1 kg potatoes<br />
200 g flour 00 (any other kind of flour will change the consistency of the gnocchi)<br />
<br />
Steam the potatoes, once cooked peel them and let cool down a bit.<br />
Mash the potatoes and then knead them with the flour.<br />
Do a big ball with the paste.<br />
<br />
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Take little pieces of the paste and make rolls helping with your hands.<br />
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<br />
Cut the roll into little gnocchi<br />
Take your <a href="http://www.amazon.com/Fantes-Cousin-Lianas-Italian-Gnocchi/dp/B0019R7SPS/ref=sr_1_3?ie=UTF8&qid=1347393464&sr=8-3&keywords=gnocchi" target="_blank">gnocchi board</a> or, if you havn't got one, use a fork or another board, like I did, like a <a href="http://www.amazon.com/s/ref=nb_sb_noss_1?url=search-alias%3Dgarden&field-keywords=pasta+guitar&rh=n%3A1055398%2Ck%3Apasta+guitar&ajr=2" target="_blank">pasta guitar</a>.<br />
<br />
Place any gnocco on the board and push with your finger from the top to down.<br />
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<br />
Place the flour on your gnocchis to avoid sticking each others.<br />
<br />
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Now place lets boil the water in a pot, add the salt. Once it is boiling put the gnocchi and as soon as they will float on the pot, take with a perforated spoon and drain.<br />
<br />
You can dress your gnocchis with pesto or tomato sauce or with butter,bacon, Parmesan cheese and sage (and let toast in the oven) or with tomato sauce, scamorza, Parmesan cheese and let finish to toast in the oven (that is Gnocchi alla Sorrentina).<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu1q7MABGAAn8agMZqbzyZneb2GEhM5LsFq2qcJL21gG7bVPw_qk1Hh3KBgI3EhU5LFjKZj3v0oXbJ_f8fVi7OvUQkaBCDbtG2jE2VferTftzpY8rpuUnqCp-dyFE2h7H-_CkRud82uRDK/s1600/sorrentina.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="409" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu1q7MABGAAn8agMZqbzyZneb2GEhM5LsFq2qcJL21gG7bVPw_qk1Hh3KBgI3EhU5LFjKZj3v0oXbJ_f8fVi7OvUQkaBCDbtG2jE2VferTftzpY8rpuUnqCp-dyFE2h7H-_CkRud82uRDK/s640/sorrentina.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gnocchi alla sorrentina</td></tr>
</tbody></table>
<br />
Now, it's up to you choose and try ;) Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-7591011686720357594.post-37190672256402332982012-09-05T19:39:00.000+02:002012-11-24T19:20:02.122+01:00Walnuts Cake<blockquote class="tr_bq">
<blockquote class="tr_bq">
<div style="text-align: center;">
<i><span class="huge">"Just got back from a pleasure trip: I took my mother-in-law to the airport.</span>"</i></div>
</blockquote>
</blockquote>
<div style="text-align: center;">
<b>Herry Youngman </b></div>
<span class="bodybold"></span>
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<br />
There is always a reason to say something unhappy about your mother-in-law, but this is not that case.<br />
I've asked her to send me her recipe for this fantastic cake and I think she is always happy when I appreciate her cakes. <br />
I would say, I tested it for the first time and I decided to make it by my self. This is the most soft cake that you have ever tried! Believe me! It's quite impossible eat it without dirty all around... :)<br />
I guess I will use the same recipe to test new cakes changing something here and there.<br />
<br />
Have a look...<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsa0v4cX613gr0AmCktzcQKhvcSjIgvzF8xSQfKOoeaDfwS2ahLC-BRHhKPu32d3-Ty1FBTs4unQVC5Zw3dX61eQTv9yZGbWdzCfRveD4-s62AIwkFUdW-7E2WY1DfWsEDd9IyKRXbd1BW/s1600/noci.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsa0v4cX613gr0AmCktzcQKhvcSjIgvzF8xSQfKOoeaDfwS2ahLC-BRHhKPu32d3-Ty1FBTs4unQVC5Zw3dX61eQTv9yZGbWdzCfRveD4-s62AIwkFUdW-7E2WY1DfWsEDd9IyKRXbd1BW/s640/noci.gif" width="640" /></a></div>
<br />
<b>Walnuts cake</b><br />
<br />
<i>Ingredients</i><br />
<br />
250 g butter, softened<br />
250 g plain (all-purpose) flour<br />
250 g caster (superfine) sugar<br />
20 walnuts, finely chopped <br />
16 g baking powder <br />
4 eggs<br />
4 tablespoons rum (or milk if you have not rum) <br />
<br />
Place the butter in a bowl and blend it until it become a cream, add the sugar and blend together for 5 min. Add eggs yolk one for time mixing until absorbed. <br />
Add the rum and then the flour mixed and backing powder sifted and mixed together, slowly.<br />
Preheat the oven at 170°C.<br />
Beat until stiff the egg whites with a pinch of salt.<br />
Then mix the two part and place the cake in a tin.<br />
Cook for 30 min, let cool it down.<br />
<br />
Taste it! <br />
<br />
<br />
<h3>
Torta di noci <span style="font-size: small;">(la migliore mai provata)</span></h3>
<i>(in Italian)</i><br />
250 g burro morbido<br />
250 g farina<br />
250 g zucchero<br />
20 noci tritate finemente<br />
1 bustina di lievito <br />
4 uova<br />
4 cucchiai di rum<br />
Lavorare<i> </i>il burro a pomata con metà dello zucchero. Nel frattempo montare gli albumi a neve con la rimanente parte dello zucchero.<br />
Aggiungere al burro un uovo alla volta fino a completo assorbimento. Aggiungere il rum e poi gli albumi meringati delicatamente ed infine la farina setacciata con il lievito.<br />
Da ultimo aggiungere le noci finemente tritate ed informare a forno preriscaldato a 170° C per 30 min.<i></i><br />
Far raffreddare e spolverizzare con zucchero a velo.<i><br /></i>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7591011686720357594.post-33068666662672221682012-09-04T19:05:00.000+02:002012-09-05T14:19:42.657+02:00Mint zucchini fritters I'm assuming you made your fresh <a href="http://giuliasweethome.blogspot.it/2012/09/pasta-with-zucchini-flowers.html" target="_blank">tomato sause</a> with zucchini flowers, at this stage you should have a lot of little zucchini in your fridge waiting for a new recipe, so what do you think about some zucchini fritters?<br />
<br />
As you know the zucchini with flowers are very little and have a fantastic flavor! For this reason I decided to not cook them so long because otherwise I will lose their good fresh taste that I underlined using the mint leaves, do you wanna try?<br />
<b><br /></b>
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<br />
<br />
<b>Zucchini fritters</b><br />
<br />
10 little zucchini<br />
salt<br />
1 tablespoon Parmesan<br />
3 tablespoon bread crumbs<br />
2 eggs<br />
2 tablespoon of scamorza chopped <br />
fresh mint leaves chopped<br />
<br />
oil to fry (in italy, or better, in the South where I come from, we use only extravergin olive oil, anyother oil is junk, but usaull if you have to fry, using an oilseed you will have a fried food less "heavy", so I cannot suggest to you an oil, take the one that you prefer)<br />
<br />
<br />
Cut the zucchini in little pieces. In a bowl add all the ingredients and mix.<br />
Let cool down in the fridge (it should be relly cold when you put them down in the hot oil, in this way you will have crunchy fritters)<br />
In a tin heat the oil, and when it's really hot put your zucchini mix using a tablespoon to give the shape.<br />
<br />
<br />
Lets cold it down and enjoy it! Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7591011686720357594.post-76076239140990151862012-09-03T08:32:00.000+02:002012-09-11T22:48:40.141+02:00Pasta with zucchini flowersWhat to do if you have: hand-made pasta from your grandmother, San Marzano tomatoes, sausages and zucchini flower?<br />
During the summer in the south of Italy we are used to make the tomato sauce; this is a memory of my childhood when my parents woke up me in the early morning to help them to do the peeled tomato sauce, just because I had little hands usefull to push the tomatoes into the tin.<br />
It's a lot of time we didn't do it, also because living in Milan there no reason to do it, here you can just buy it. It's something about traditions that are going to get lost.<br />
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<br />
Coming back to us, I received from my parents a lot of good ingredients from my "South", my grandmother makes a delicious pasta thus I decided to make up a new receipe with those fresh "Perini" tomatoes.<br />
<br />
<b>How-to:</b><br />
<br />
<b>Fresh Tomato sauce </b><br />
<br />
<i>Ingredients</i><br />
Tomatoes<br />
<br />
Basil<br />
<br />
<br />
Put the tomatoes in a pot al let them boil until cooked. Let cool down, then peel and blend with basil. <br />
<br />
<b>Pasta (Maccaronara) and Zucchini flowers</b><br />
<br />
<i>Ingredients</i><br />
<br />
Fresh tomato sauce <br />
2 sausages or 100 g minced meat<br />
Onion<br />
Salt<br />
Bread crumbs<br />
1 egg <br />
Parmigiano Regggiano<br />
Extravergin olive oil<br />
Mint leaves<br />
Chilli <br />
10 zucchini flowers<br />
200 g fresh maccaronara<br />
<br />
<br />
Place in a bowl the sausages/minced meat stuffing and mix with salt, parmigiano,mint, egg and bread crumbs, like you would make a meatball.<br />
Clean the flowers and stuff a bit with this mix, close the flower.<br />
With the remaining meat mix, make little meat ball (you can add a bit more of bread crumbs).<br />
In the meanwhile prepare a pan with extravergin o.o. an onion, chilli, when hot place the meatballs and the stuffed flowers.<br />
Let cook for 15 min moving the pan every once in a while, than add 1/2 of red wine, let evaporate it.<br />
<br />
Now add your tomato sauce, add a bit of salt and let cook.<br />
<br />
Prepare your pasta et voilà!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVNBbRvpLsbRrK-UYm0WLijusi25PIcVDsBbaauLBi2QoBtgq8EK23ntpj48bezzCD-JgIkKZs2zFoZnZh9W36hmK8s2f47Ycnitq_-Jmf_B1nKc0q3nRUSnOA5vmhKsheQ21sCQl5OwCf/s1600/pasta3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="261" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVNBbRvpLsbRrK-UYm0WLijusi25PIcVDsBbaauLBi2QoBtgq8EK23ntpj48bezzCD-JgIkKZs2zFoZnZh9W36hmK8s2f47Ycnitq_-Jmf_B1nKc0q3nRUSnOA5vmhKsheQ21sCQl5OwCf/s400/pasta3.jpg" width="400" /></a></div>
<br />
Buon appetito!<br />
<br />
<i>This recipe takes parte into the Ammodomio contest!</i><br />
Questa ricetta partecipa ad un anno Ammodomio! <br />
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<a href="http://ammodomio.blogspot.it/2012/09/settembre-lasagne-di-crespelle-con.html" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8kXlrlj8aM5NDZhT_kiJp_KaagHD3nxyoB2tdqocNXDcWqd8MBacdh-xC90GI-GfUayGgbH8Y49IoagKrDW9QE93pnN3bRJB8LYnpN11o9qmWOsxnPovufAMA5wxb_tPqs_J1u9qRIP5Q/s1600/bannerino+calendario+2012.jpg" /></a></div>
Unknownnoreply@blogger.com3Italia41.87194 12.5673835.826312 2.4599580000000003 47.917568 22.674802tag:blogger.com,1999:blog-7591011686720357594.post-74541053233088611762012-09-01T09:21:00.001+02:002013-01-26T18:20:52.373+01:00Plum Crumble CakeBonjour,<br />
<br />
after a quick trip to France, in Provence, the weather decided to bring us in autumn. Not so bad, it's good to change so frequently even if I already start to miss the sun!<br />
In anyway take look into the last summer fruit cake :)<br />
<br />
From Donna Hay magazine - Feb 12<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxgdp9c1fJT1xlwfgbbqR812VUYDr1oMr-SpqW8g9nYgp7j26AA52jQLU6_qRF0B1srmjRfNWZQa0VG9Ai_yHLpDSj1RnSEez19YGkIL023S1Gummx5sslbw8pOZWuPOc_21doasgLoncE/s1600/crumble+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="247" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxgdp9c1fJT1xlwfgbbqR812VUYDr1oMr-SpqW8g9nYgp7j26AA52jQLU6_qRF0B1srmjRfNWZQa0VG9Ai_yHLpDSj1RnSEez19YGkIL023S1Gummx5sslbw8pOZWuPOc_21doasgLoncE/s400/crumble+cake.jpg" width="400" /></a></div>
<br />
<br />
<b>Plum Slice with Pecan Crumble (serves 8-10)</b><br />
<br />
180 g butter, softned<br />
1 cup (220 g) caster (superfine) sugar <br />
1 teaspoon vanilla extract<br />
5 eggs<br />
2 teaspoons baking powder, sifted <br />
2 1/2 cups (375 g) plain (all-puropose) flour, sifted<br />
1 1/4 cup (300 g) sour cream<br />
12 mixed plums, stones removed and quartered<br />
2 tablespoons caster (superfine) sugar, extra<br />
<br />
<i>pecan crumble </i><br />
1/4 cup (75 g) bron sugar<br />
1 cup (125 g) pecans, roughly chopped<br />
60 g butter, melted<br />
1/2 cups (75 g) plain (all-puropose) flour<br />
1 teaspoon ground cinnamon (I didn't use it)<br />
<br />
To make the pecan crumble, place all the ingredients in a bowl and mix them well to combine. Set aside.<br />
Preheat oven to 160° (325 °F). Place the butter, sugar and vanilla in the bowl of an electric mixer and beat until light and creamy.<br />
Gradually add the eggs and beat until well combined. Add the flour, backing powder and sour cream and beat until just combined.<br />
Spoon into a lightly greased 24x34 cm backing dish lined with non-stick backing paper. Place the pulms and extra sugar in a bowl and toss to coat. Top the cake with the plums and pecan crumble.<br />
Bake for 1 hour or unitl cooked when tested with a skewer. Allow to cool in tin befor serving.<br />
<br />
Have a try!Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-7591011686720357594.post-54250351505928501522012-08-22T00:11:00.000+02:002012-09-04T19:17:32.064+02:00Genoese Pesto (Basil Pesto)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNOkknOk111soeuU2l9PmgUuY0aVEDs7xDqmbb5zciUM6ye2B8_rbpyYSsI-YyEYzXrgVy1ECCRl3jof2r8Fa_TIKcG3ldqmlNoBlcpqa9Y0SW_TxFfTto-X5B_IBR-YLop_fqqSbUuDFK/s1600/pesto2%C3%B9_654.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="261" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNOkknOk111soeuU2l9PmgUuY0aVEDs7xDqmbb5zciUM6ye2B8_rbpyYSsI-YyEYzXrgVy1ECCRl3jof2r8Fa_TIKcG3ldqmlNoBlcpqa9Y0SW_TxFfTto-X5B_IBR-YLop_fqqSbUuDFK/s400/pesto2%C3%B9_654.JPG" width="400" /></a></div>
<br />
<br />
Are you wondering how to do a simple, fresh and quick Italian Pesto?!<br />
OK, first of all you have to decide which pesto? There are many different Pestos in Italy and the most well-know are the Basil Pesto (named Genoese pesto) and the Sicilian (with ricotta cheese).<br />
For this time I would show you how to make a typical Italian Genoese pesto useful to dress your pasta or any other dishes. I suggest you to try this pesto wherever simply using your creativity, because it gives a different taste to your dishes.<br />
<br />
Have a look!<br />
<br />
<i>Ingredients</i><br />
<br />
<b>40 Fresh basil leaves</b><i><b><br /></b></i><br />
<b>10 g Extravergin olive oil (you cannot unse any other oil)</b><br />
<b>10 g Parmesan </b><br />
<b>10 g Pine nuts</b><br />
<b>1 tsp Salt</b><br />
<br />
<b>1 mortar</b><i> </i>(if you would make a relly italian pesto)<br />
<br />
First of all, go to you garden and take the basil leaves, then go to your utility room and take and dust off your mortar. <br />
You know, you cannot do a real italian pesto without the mortar. But, if you haven't yet decided to buy one I can understand and for this time you can use your mixer.<br />
Place all the ingredients in your mortar or mixer for 5 min.<br />
Once done, put it in your refrigerator of freeze it.<br />
<br />
Do you have any ideas on how to use it?<br />
<br />
Have a try!<br />
<br />
<br />
<br />
<br />
<b><span style="font-size: small;"><i>(versión española)</i></span></b><br />
<br />
<br />
<br />
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<br />
Estás preguntandote como hacer un pesto italiano fresco, sencillo y rapido?!<br />
Bien, ya has decidido que pesto quieres hacer? Ya sabes que hay diferentes pestos en italia y los mas conocidos son lo de albaha (llamado pesto genovés) y lo siciliano (hecho con requesón).<br />
Por esta vez quiero enseñarte como hacer un típico pesto genovés que puedes utilizár para tus platillos (pasta o otros).<br />
Lo que te sugiero es de provar esto pesto con lo que quieras simplemente utilizando tus creatividad, porqué te vas a dar un sabor diferente a los platos.<br />
<br />
Mirelo!<br />
<br />
<i>Ingredientes</i><br />
<br />
<b>40 hojas de albaha fresco</b><i><b><br /></b></i><br />
<b>10 g aceite extravirgen (no, no y no, no pueses utilizar otros aceite)</b><br />
<b>10 g Parmesano </b><br />
<b>10 g piñónes </b><br />
<b>1 cuccharilla sal</b><br />
<br />
<b>1 mortero</b><i> </i>(si quieres hacer un verdadero pesto italiano)<br />
<br />
Primero, vete a tomar las hojas de albaha en tu gardín, después toma el mortero en tu cuarto de servicio y limpialo.<br />
Ya sabes, no puedes hacer unverdadero epsto italiano si no tienes un morter, pero... si no lo tienes porqué aùn no has decidido de comprarlo te puedo comprender y por esta verz puedes utiliár una batidora.<br />
<br />
Pongas todos los ingredientes en la batidora/mortero y dejalos por 5 minutos.<br />
Un avez hecho puedes poner to pesto en el refrigerador o, si prefieres, puedes helarlo y utilizarlo un otra vez.<br />
<br />
<br />
Tienes otras ides some como utilizarlo? Digamelo!<br />
<br />
Pruebalo!<br />
<br />
<br />
<br />
<b>(versione italiana)</b><br />
<br />
Sei pronto per preparare un pesto fresco, semplice e veloce?<br />
Se la tua idea è di rimanere sul classico, preparando un pesto genovese, senza addentrarti nei meanadri dei "pesti" italiani, puoi utilizzare un modo veloce per prepare i tuoi piatti di pasta e non in men che non si dica.<br />
Io ti suggerisco di provare il pesto con i piatti più disparati, allontanandoti dalle tradizionali trofie con pesto patate e fagiolini, lasciando dare sfogo alla tua fantasia.<br />
<br />
<i>Ingredienti</i><br />
<br />
<b>40 foglie di basilico</b><i><b> genovese</b></i><br />
<b>10 g EVO</b><br />
<b>10 g Parmigiano </b><br />
<b>10 g pinoli </b><br />
<b>1 cucchiaino di sale</b><br />
<br />
<b>1 mortaio</b><br />
<br />
Prima di tutto, bisogna raccogliere le foglie di basilico dalla nostra cara fresca, poi ci occorre prendere il mortaio dal ripostiglio e spolverarlo.<br />
Se non hai il mortaio perchè non hai ancora avuto modo di comprarlo ti capisco, per questa volta puoi utilizzare il mixer ma non dirlo a nessuno chef che si rispetti. Non è una questione di forma ma piuttosto di sapore.<br />
Ora non resta che pestare tutti gli ingredienti ed utilizzare il pesto fresco per tutti i tuoi piatti.<br />
<br />
PS. La differenza tra un pesto fatto in casa e uno comprato è elevata, il pesto del supermercato, a mio dire, la maggiorparte delle volte, non vale i soldi spesi. Inoltre, puoi decidere di fare una dose in più di pesto (quando hai tante foglioline da utilizzare prima che appassiscano per i 40° esterni o pechè dovrai pur andare in vacanza e staccarti dai fornelli e dal lavoro) e surgelarlo, una volta scongelato è come appena fatto.<br />
<br />
Provalo!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7591011686720357594.post-46730922394683576022012-08-19T22:19:00.003+02:002012-09-12T20:05:11.571+02:00Yogurt brioches <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9tsnZfT6ENTe48q5ghFA8FDAZrqHj_dZZ4iq7MdtO4fRNZOVb7Sux6spdK9WG_K3ak6WFsN1yQaCtTskwrKZ94LUJ0wL_byWzzSHtPHzyQuCEwt1lDtN5xnQVWAiXh1jIU1GVguOtEEtf/s1600/cornettii3_giulia.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9tsnZfT6ENTe48q5ghFA8FDAZrqHj_dZZ4iq7MdtO4fRNZOVb7Sux6spdK9WG_K3ak6WFsN1yQaCtTskwrKZ94LUJ0wL_byWzzSHtPHzyQuCEwt1lDtN5xnQVWAiXh1jIU1GVguOtEEtf/s400/cornettii3_giulia.jpg" width="335" /></a></div>
<br />
Are you ready to prepare your breakfast healthy brioches by yourself?<br />
I’ve found out the receipt from <a href="http://profumodilievito.blogspot.it/2009/04/brioche-allo-yogurt.html" target="_blank" title="this">this</a> Italian blog, Adriano is a “leavened pastries guru”, he knows everything about them and any his receipt is successful<i>.</i><br />
<br />
<i>Ingredients</i><br />
<br />
<b>250gr plain (all-purpose) flour + 250 g American flour </b><br />
<b>100gr milk</b><br />
<b>150gr natural yoghurt </b><br />
<b>2 eggs + 1 yolk</b><br />
<b>100gr caster sugar </b><br />
<b>60gr melted butter</b><br />
<b>2 tsps honey</b><br />
<b>12gr brewer’s yeast</b><br />
<b>7gr salt</b><br />
<b>2 tsp rum</b><br />
<b>1 finely grated lemon rind + 1/2 orange one</b><br />
<br />
<br />
Dissolve
1 tbsp of honey with the brewer’s yeast, 1/2 of lemon rind and the
tepid milk, then add 90g of flour, stir and let rise for around 90’.<br />
Blend the remaining part of the rind with the yoghurt.<br />
Place the eggs, yolk, 50 g of sugar, half of the remaining flour mix
in the bowl of an electric mixer and beat until it become stiff (if you
have got a Kenwood machine, KitchenAid, or similar, use the K beater, <a href="http://www.amazon.com/Design-Beater-5-Quart-KitchenAid-Tilt-Head/dp/B0015TMHFG/ref=sr_1_8?s=home-garden&ie=UTF8&qid=1345403836&sr=1-8&keywords=kitchenaid" target="_blank" title="here">here</a>
you have an example). In three times add the yoghurt, remaing sugar and
flour. Let became stiff again and then add slowly the rum and let beat
for other few minutes. Change the beater, take the hook (like <a href="http://www.amazon.com/KitchenAid-K45DH-Dough-Replacement-KSM90/dp/B00005LD48/ref=sr_1_94?s=home-garden&ie=UTF8&qid=1345403828&sr=1-94&keywords=kitchenaid" target="_blank">this</a>
one) and beat at speed 1.5. Stop twice the mixer and upside down the
pastry, leave it beating until it become shining and elastic.Cover it
and let rise at 26°C, until it will double (90 min).<br />
Place in a pastry board cover with flour and fold the pastry in <a href="http://profumodilievito.blogspot.it/2007/10/le-pieghe.html" target="_blank">this</a> way (follow the third, fourth and fifth pics).<br />
After 15 minutes cut by half the pastry, make two circles 7 mm often,
divide each one in 12 slices (like a cake), and roll up each slice on
itself (from the triangle base to the top). Let raise your brioches for 1
hour left.<br />
Brush them with one egg, place in the oven at 180°C for 15 min.<br />
<br />
Let get them cold and enjoy them with Nutella, yoghurt, jam or custard (any other ideas?).<br />
<br />
PS. To keep them fresh you can froze them or keep them in a plastic bag for 3 days.<br />
<br />
Have a try!<br />
<br />Also on <a href="http://www.wildyeastblog.com/category/yeastspotting/" target="_blank">YeastSpotting</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7591011686720357594.post-14138550566339089702012-08-18T17:24:00.003+02:002012-09-05T19:45:42.393+02:00Hazelnuts (and pistachio) ice-cream <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm_jqFYFc6PFWASLOYtATMOlOZ8buCQf1_Tb80jttXCmOu30GLHJm4-I8cx11zMzztQY-U7TZsHjfWxN6PI8pa1HFg48p1sp3DC7v91vjP_EPa9Xr8UIO3RqdNSZcdPEkDEUdh-NsDRT1I/s1600/gelato4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm_jqFYFc6PFWASLOYtATMOlOZ8buCQf1_Tb80jttXCmOu30GLHJm4-I8cx11zMzztQY-U7TZsHjfWxN6PI8pa1HFg48p1sp3DC7v91vjP_EPa9Xr8UIO3RqdNSZcdPEkDEUdh-NsDRT1I/s400/gelato4.jpg" width="400" /></a></div>
<br />
<i>(versione italiana)</i><br />
<br />
45°C e non mi riferisco ala temperatura del forno.<br />
Oggi fa veramente caldo ed è per questo che ho deciso di preparare la base per il gelato alla nocciola.<br />
Ormani è già la terza volta che lo provo ed è sicuramente quella meglio riuscita.<br />
Mi sento quasi come la regina del gelato, ma solo perchè ho finalmente trovato le giuste proporzioni necessarie ad ottenere un gelato perfettamente cremoso, basta seguire tutti i passi scrupolosamente et voilà...gelato come da gelateria...oserei dire...ancor meglio se fatto in casa!<br />
Curiosi???<br />
Eccovi la ricetta!<br />
<br />
<i>Ingredienti</i><br />
<br />
<b>200 ml di panna<br />130 ml di latte<br />100 g di nocciole o 80g di pistacchi<br />1 tuorlo<br />81 g di zucchero semolato</b><br />
<b>9 g di destrosio<br />1/2 cucchiaino di amido di mais</b><br />
<br />
Inserire le nocciole già tostate e pelate ( per tostarle basta porle 12 min nel forno a 190°) nel mixer/cutter e lasciarle andre per 10 min fino a quando non si trasformano in crema.<br />
Nel frattempo, riscaldare la panna, il latte, e il tuorlo, già amalgamati, in un pentolino. Togliere dal fuoco poco prima che cominci a bollire (per evitare che l'uovo coaguli), aggiungere i solidi rimanenti (zucchero, destrosio, amido e crema di nocciole) lasciar raffreddare velocemente, ad esempio con un bagnomaria ghiacciato.Riporre in frigorifero da almeno 4 ore fino a 24 ore.<br />
Una volta che la crema sarà mantecata, riporla nella gelatiera per il tempo necessario (approx. un'ora).<br />
Una volta pronto vorrete mangiarlo tutto ma no, non fatelo! Infatti l'ultimo passo cruciale richiede proprio di resistere all'appetito riponendo il gelato in freezer qualche ora. Quest'ultimo passo vi eviterà di mangiare un gelato che si sciolga dopo 2 minuti (considerando i 45° esterni...).<br />
Ora che avete risistito abbastanza potete godervi il vostro cremoso gelato alle nocciole!<br />
Bon appetit!<br />
<br />
PS. Riuscire a fare un gelato cremoso richiede di seguire scrupolosamente questi passi: amalgamare gli ingredienti in ordine (da quelli più liquidi a quelli più solidi), riscaldare la base, raffreddarla velocemente, riporla a maturare in frigorifero per almeno 4 ore, procedere con la 'gelatura', lasciar riposare in freezer per quache ora.<br />
<br />
Ora, non vi resta che provarlo!<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia8vKrRqRDOs-YA-VQ5wYKzG7M4CG4lYsVrjt65DbetMyDZN0xbVjuYtaVfUjkDyrj99GEcIG0VC-VxsLEYaM7Wrxp9AYcNIbGRMavh1qm1mn3oDNKVZEwZrPIN78R9ggY2Ju8Cc-FxHfo/s1600/pistacchio.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia8vKrRqRDOs-YA-VQ5wYKzG7M4CG4lYsVrjt65DbetMyDZN0xbVjuYtaVfUjkDyrj99GEcIG0VC-VxsLEYaM7Wrxp9AYcNIbGRMavh1qm1mn3oDNKVZEwZrPIN78R9ggY2Ju8Cc-FxHfo/s400/pistacchio.jpg" width="400" /></a></div>
<br />
<br />
<i>(English version)</i> <br />
<br />
45°C and I am not referring to the oven.<br />
Yes, today is really hot that's why I have already prepared the cream to ice for the walnut ice cream.<br />
It's already the third time I try to do it and, I would say, the best one.<br />
I am feeling like the ice-cream queen just because I found out the right percentage to have a perfect creamy, home-made, italian gelato. Are you curios?<br />
Let's start with the recipe!<br />
<br />
<i> Ingredients</i><br />
<br />
<b>200 ml (liquid) cream</b><br />
<b>130 ml milk</b><br />
<b>100 g walnuts or 80 g pistachios</b><br />
<b>1 yolk</b><br />
<b>81 g sugar </b><br />
<b>9 g dextrose</b><br />
<b>1/2 tbs cornstarch (cornflour)</b><br />
<br />
<br />
Put walnuts already peeled and rosted (put them in the oven 190°C for 12 min) in the mixer/cutter and leave them for 10 min since it turns into a liquid walnut cream.<br />
<span class="rec">Place </span>the milk, the cream and the yolk <span class="rec"> in a saucepan over medium-low heat and stir, add the sugar, the dextrose ans the starch. </span><br />
<span class="rec">Remove from the heat before it starts to boil and cool quickly (for example using an iced water bath). Add the walnuts cream and whisk the cream. </span><br />
<span class="rec">Pour into a tin and cool it from for minimum 4 hours or overnight.</span><span class="rec"> </span><br />
<span class="rec">Place the cooled cream into your ice-cream maker. When is done, place it in your freezer.<br />Are you ready to eat it up? Enjoy!<br /><br />PS. The secret to have a creamy ice-cream is to follow the process: stir the ingredients in order (from the more liquid to the more solid ones), heat, quickly cool, leave cooling in your refrigerator for at least 4 hours, prepare your ice-cream with the ice-cream maker, freeze it.<br />All those steps are needed to have a really creamly ice-cream, italian style!</span><br />
<span class="rec"><br /><br />Have a try!</span>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-7591011686720357594.post-88211554412817221822011-11-03T19:43:00.000+01:002012-08-20T19:45:10.238+02:00Torta alle rose - Rose Birthday Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEKVuiyUVbqsbbOPPNykOpIEK1QC242Gc0o2g8GIYqZL9nvexTeBuf1qNaZ1epQtYOBLZ92csMMueluzxT1AGCbdDHhLvl6aMEcQZ2xPKJNi7gMd4xffqh-WnOAenh8_8RLfAyyVYA2jCn/s1600/DSC_0103_630_631.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEKVuiyUVbqsbbOPPNykOpIEK1QC242Gc0o2g8GIYqZL9nvexTeBuf1qNaZ1epQtYOBLZ92csMMueluzxT1AGCbdDHhLvl6aMEcQZ2xPKJNi7gMd4xffqh-WnOAenh8_8RLfAyyVYA2jCn/s400/DSC_0103_630_631.JPG" width="217" /></a></div>
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L'idea di questa torta nasce dal desiderio di trovare un impiego ai <i>Bountons de Rose</i>. Piccoli boccioli di rosa essicatti con cui realizzare una torta americana ma con un impasto tutto italiano.<br />
<br />
La mia idea era una torta alla rosa, dal sapore delicato, senza utilizzare quindi una bagna per il Pan di Spagna che ne coprisse il sapore o la inumidisse troppo, volete sapere cosa mi sono inventata?<br />
<br />
<b>Ingredienti</b><br />
<br />
Pan di Spagna "alternativo"<br />
4 uova<br />
180 g di zucchero<br />
100 g di fecola di patate (io ho usato la maizena, anche detto amido di mais, ma qualsiasi amido/fecola va bene)<br />
3 cucchiai d'acqua tiepida
3 cucchiaini di lievito
mezza bacca di vaniglia (o in alternativa un cucchiaino di estratto di vaniglia, se proprio non l'avete potete cedere alla bustina di vanillina o farne a meno)<br />
1 pizzico di sale<br />
<br />
Il procedimento è il classico del Pan di Spagna: lavorate con ingredienti a temperatura ambiente (tutto fuori dal frigo almeno 30 min prima di cominciare). Montate i tuorli con lo zucchero a crema, appena il composto diventa spumoso aggiungete l'acqua. Successivamente amalagamate al composto gli albumi montati a neve (con un pizzico di sale).
<i>Il mio consiglio è di mescolare lentamente perchè il composto e molto spumoso. Se avete la Kenwood usate una velocità bassa (v.1 o max 2).</i>
A questo punto potete aggiungere la fecola setacciata e mescolata con il lievito ed, infine, la vaniglia.
Infornate in una teglia tonda di 26-28 cm di diametro e cuocete fino a cottura (all'incirca 30 min) a 180° con forno preriscaldato.<br />
Io, però, ho fatto doppia dose e due cotture per avere una torta con doppio strato.<br />
NB. Nel forno la torta crescerà molto e appena uscita dal forno si abbasserà, non preoccupatevi, la particolarità del composto (per la sua estrema morbidezza) porta la torta ad abbassarsi senza diventare cruda o gommosa, resta morbidissima!
<i> </i><br />
<br />
<i>Crema alla rosa</i><br />
<br />
4 tuorli<br />
4 cucchiai rasi di zucchero<br />
4 cucchiai rasi di farina (modificherei con metà amido e metà farina)<br />
1/l di latte<br />
15 boccioli di rosa secchi<br />
<br />
Riscaldate il latte mettendo in infusione i boccioli di rosa.
Nel frattempo sbattete zucchero e tuori in un pentolino dove aggiungerete successivamente la farina.
Se volete una crema più dolce aggiungete al massimo altri 2 cucchiai rasi di zucchero.<br />
Dopo aver spattuto con una frusta il tutto aggiungete pian piano il latte, precedentemente filtrato, e continuate a mescolare a fuoco spento.
Una volta che tutto il latte è stato aggiunto accendete il fuoco a fiamma bassa e cuocete la vostra crema fino alla consistenza desiderata.
<i>Se volete una crema più gelatinosa potete sostinuire metà farina con la fecola.</i><br />
Personalmente ho fatto 1 dose di crema e due dosi di Pan di Spagna e ho diviso le due torte a metà per evitare un effetto secco. La crema non era tantissima ma il risultato finale è stato super morbido (come se avessi fatto la bagna).<br />
Per esaltare il sapore della rosa ho aggiunto delle fragole nella crema e poi ho ricoperto il tutto con la panna fresca.<br />
<br />
Have a try!
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Unknownnoreply@blogger.com0