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I know that I have already done his best wishes but I found this cute video on youtube and then I will refer back aproffitto and best wishes! a big kiss and thanks to all new members!

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Christmas Recipe of recycling: crust and cinnamon parfait cake


100 but you do not wish for the new year 1000 bring you what you fancy! For my part I have several projects that I really hope I can accomplish and I hope I can tell you soon! Take this opportunity to thank all those who are featured here this year and have supported me with their comments:) It may seem nothing to you but means so much to me!

To thank you further propose a recipe with which to recycle at least a bit 'of cake very quickly. The sweet ends as quickly as you might have noticed from the picture;)


Ingredients (9 persons):

225 gr di panna fresca
150 gr di zucchero
4 tuorli
1 albume
rum
cannella
panettone

Innanzitutto ho tagliato del panettone fatto in casa a fettine sottili e vi ho rivestito uno stampo da plumcake. Ho diluito un po' di rum con dell'acqua e ho aggiunto 3 cucchiai di zucchero (sono in più rispetto ai 150 gr). Ho scaldato il liquido in microonde e utilizzando un pennello di silicone ho bagnato bene il panettone.
In un pentolino ho messo lo zucchero e ho aggiunto circa 3 cucchiai d'acqua, solo per bagnare lo zucchero. Ho scaldato a fuoco minimo fino a raggiungere i 120°. Una volta pronto, ho versato a filo lo zucchero sciolto sui tuorli e utilizzando delle fruste, ho montato i tuorli fino a completo raffreddamento. A parte ho montato la panna e sempre a parte ho montato anche gli albumi. Ho aggiunto la panna ai tuorli mescolando delicatamente con una spatola in silicone. Ho aggiunto anche gli albumi. Infine ho aggiunto la cannella fino a raggiungere l'intensità desiderata.
Ho versato il composto nello stampo e ho "chiuso" con altre fettine di panettone, bagnadole col rum.
Ho messo in freezer per far rassodare il tutto. Al momento di servire, ho girato il semifreddo su un "piatto da portata" e l'ho messo 10 secondi in microonde giusto per ammorbidirlo un attimo.

ｓｈｅ’-asta b-24

My first prize! Greetings

Sono come al solito in ritardo (e quando mai no??) ma anche emozionatissima!! Ieri entro nella mia mail e trovo un messaggio da Laura:"Buongiorno, appena puoi passa da me, ho un piccolo premio per te. baci". Cooosa?Io?Prioprio io? Corro sul suo blog e scopro che sì, sono proprio io: io col mio insignificante blogghino che ricevo un premio accanto a blogs ben più importanti (che ho scoperto proprio grazie a Laura). Vorrei quindi ringraziare Laura e prometto che assegnerò anch'io il premio (12 blogs) appena avrò un secondo libero :)

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late and paste turkey and chestnuts! Update on


Ciao a tutti! Mi spiace farvi gli auguri solo ora di buone feste, questi giorni sono stati così pieni che non ho proprio avuto tempo di passare di qui. Quindi innanzitutto spero che abbiate passato dei bei giorni, accanto alle persone che amate e ovviamente you have eaten well ihihi:)
Today I show you forgive me for the recipe for a delicacy that we at home pap we as a starter on the eve (we celebrate only 24 and no fish;)). I was playing with the idea of \u200b\u200bfollowing a step by step recipe found on a special salt and pepper but never mind, among the missing ingredients and irrepressible imagination, out came something completely different ... that veil say to do? Here is my pate, perhaps you can prepare for New Year. :) I recommend it because it is not only good but also easy to prepare, since you can do in advance deposit and leave in refrigerator until 10 minutes before serving:)

Ingredients (9 persons):
225 grams of turkey breast
220 grams of chicken livers
220 grams of frozen chestnuts (I have not had the courage to buy fresh ones, strip, etc.)

1.5 g butter 75 cloves garlic
1.5 glass of red port
1 tablespoon of dried rosemary
1.25 tablespoon dried sage
1.5 tablespoon dried bay leaves 125 ml marsala

125 ml of water 1 packet of
tortagel clear (not horrified:))
salt, pepper


First I put boiling water in a pot and I put to cook chestnuts, plunged into still frozen. I have drained and set aside.
In a nonstick pan I cooked the turkey with nothing, I cut into small little pieces and put it aside. With a knife I
seprate chicken livers from the hearts (if you find only the liver so much the better), I rinsed them well and I've chopped with a knife. In a saucepan, I melted the butter, then I added the herbs, garlic, peeled and cut in half and the port. I then added the chicken livers and I made them cook. I took the chicken livers and I put them in a blender, strain the sauce well, but I kept aside.
I shake the chicken livers in a food processor. I quickly passed back into the same pan for the turkey livers, so I added in the mixer, blending well. I then added the chestnuts and blending again. I adjusted salt and pepper.
I took a bowl and I spread the paste in it with a spatula, level.
So I prepared the gelatin, using precisely the tortagel the bread of angels. I mixed water and marsala, I mixed the jelly and put in sobbolire. I left to cool slightly, then with a spoon I have deployed the gelatine on the pate.
I covered everything with plastic wrap and put in fridge. I pulled out the 10-15 minutes before serving paté and I served with slices of toast in the oven a few minutes.

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Small update: I tried to Crerar of Panettone and cook in the oven, using the same dough that I published recently. So I used the camera only to knead. Con1 kg of dough I made 12 Panettoncino. I've already left to rise in their molds (I used the silicone ones). I then baked them at 160 degrees convection oven, using two measures: 1) I put in the oven anke a bowl with hot water, which evaporates during cooking has kept nice and soft, moist dough 2) I covered the Panettone with aluminum foil when they started to darken. They came very well:)

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panettone bread and water rose in English?

It 's a bit that I think I'd like to allow foreign readers to understand my recipes and then participate in the life of the blog. The idea would be to translate (as far as I know that he will commit a lot of errors) the ricette che posterò prossimamente. Inoltre pian piano tradurrò anche quelle già postate. Che ne dite? Vi sembra una buona idea? :) un bacione




English version:
I'ts a 'bit that I think about that, I would like to allow foreign readers to understand my recipes and to particpate to the blog's life. My idea would be to tranlate (also if I know that I will do many mistakes) the recipes that I will post soon. I will also translate slowly the already posted recipes. What do you think about? Do you think it's a good idea? :) a big kiss

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My cooking class

Con stasera mi piacerebbe inziare a raccontarvi dei libri di cucina che preferisco. E' vero, spesso cerco le I need recipes on the Internet, including your beautiful blogs but sometimes when I find some really interesting books I like to do a little fun (crazy because usually these books cost so much). I would therefore like to share with you my impressions and I would like to pick your own.
Today I present to you a necklace that I love very much, I think the most beautiful I have peeled. This is the series "My cooking class," Editor-Guido Tommasi Datanova. E 'consists of six well volumes, two recently released, in fact, that I ordered for Christmas (photo taken from the site ww.ibs.it):
1) "pastry" Marianne Moreno, 2008

2) " The bases of Keda Black, 2008

3) "The foundations of Italian cuisine" by Laura Zavan, 2009

4) "The Basics of Chocolate" Souksisavanh Orathay, 2009

5) "The basics of Middle Eastern cuisine "by Marianne Magnier-Moreno, 2010
6)" The foundations of Asian cuisine "by Jody Vassallo, 2010

I speak, as mentioned, the first 4 that I received the gift last Christmas. I think they're really good. These are all recipes that are made in a very short time, in short, it's not products that require two days of work, you can get home at night and cook dinner. Le descrizioni sono semplici ma chiare e ci sono anche dei consigli per l'eventuale sostituzione di ingredienti non facilmente reperibili. Per ora tutte le ricette che ho provato si sono rivelate ottime e gustose. Si trovano dagi stuzzichini ai dolci e c'è anche un indice per ingredienti.
Devo dire che questi volumi si distinguono anche per la grafica. Si lo confesso, per me il layout è importantissimo, le foto devono essere belle e le pagine lucide, altrimenti non mi viene voglia di sperimentare le ricette. E' un mio difetto ma non ci posso fare nulla. Questi volumi rispondono in pieno alle mie esigenze e hanno anche delle foto che si distinguono da tutti gli altri libri che ho visto in precedenza. Innanzitutto ci sono le foto di tutti i pirncipali passaggi e Aerial perspective is, in the sense that everything is seen from above, a bit 'as if the reader the same kitchen.
you'll see, I love them! I'd like to receive the views of those who "read" these books. Of course if you have any questions, do them well! :) A kiss

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WARNING!

My contest is due to expire on December 9, but I thought that the Christmas holiday can be a good opportunity for everyone to cook their own dishes and maybe you still have more time to spend in the kitchen. For this reason I have decided to extend my contest until January 9. I would therefore ask those who have shown maturity in his blog to correct the date. Thank you very much and continue to participate! :)

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Panettone with PD


Credo che fino a poco tempo fa non avrei mai pensato di preparare il panettone a casa, eppure eccomi qua. Qui nevica da ieri sera e stamattina svegliandomi mi sono detta: oggi è giornata da panettone! Si bello, peccato che tante delle ricette che si trovano in giro presuppongano il prendersi 3 giorni di ferie per stare dietro ai 10.000 passaggi, oppure necessitino della fantomatica pasta madre, che io non ho mai osato preparare. Poi si è accesa la lampadina: ma certo, la macchina del pane! Una breve ricerca su google ed ecco che approdo sul blog di ovosodo , pieno di bellissime ricette, fra cui anche quella del panettone da fare con la macchina del pane. Un rapido controllo in frigo and off to cook! The result was overwhelming and the smell of Christmas that is spreading throughout the house, a sweet, soft, ethereal, light, perfect! If I say I do not eat cake .... and for that I'm going crazy! I've made some changes to the recipe, please refer to the above link to the original recipe, I say as I did, having also a different bread machine.
Small note: my mother says that a little 'sugar more would be nice, looks good to me so, but actually is not very sweet. I leave you the recipe, which seems a bit complicated but it is only 'long (certo. ... does almost everything the camera;)).
WARNING: I made a mistake, or had omitted two basic ingredients: the vanilla and lemon peel. Now I corrected, sorry again!

Ingredients (for a cake 1 kg): 400 grams of flour
manitoba
7 grams of dried yeast

200 g milk 20 g corn malt

5 g salt 100 g
of butter 100 grams of sugar (as said before, if you want to add your own a bit ')

3 egg yolks 150 grams of raisins (I hate the candy, but you can add them)
2 packets of vanilla
peel a lemon

I took the basket and I put in order: milk, malt, salt (from the opposite side), the flour and finally the yeast. I operated the program for two rising times for a total of 3 hours. I then left to rise for another 2 hours. The mixture has reached about 3 / 4 of the tank.
I operated the program for sweet bread and I started adding the vanilla, lemon peel, 1 / 3 sugar, I did ammalgamare well, then egg yolk (room temperature), I ammalgamare well and add 1 / 3 of butter (cut into pieces and at room temperature). I repeated the process until the end of the ingredients. At the beep I added raisins, previously soaked in a little 'hot water. At this point, however, I realized that the 300 grams of flour listed in the original recipe were very few for my dough, I then added 100 grams of flour, so as to take a look at my dough elastic, full-bodied, though a bit 'sticky. I cooked until the end of the program. I took out the basket and I tilted, making the cake to cool (the cake should be done to cool upside down but I did not know how the hell to do, my inclination has rested).
Here comes the cake! See the large bubbles?

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paintings by Luca Montersino



Chiariamolo now, the recipe is not exactly the original one: the difficulty of finding some ingredients has made it necessary to change a little 'the recipe, but now you have the almost never understand ... you will not find a recipe verbatim. Despite my changes I assure you that this cake is delicious and I think it's a good idea for a fruit cake a bit 'different from the usual:) The recipe from which I left, although originally Montersino, was taken from Dolcipensieri, more precisely here. However, I will carry everything that I used. Of course, nothing prevents you from using different fruits to decorate, given free rein to your imagination!

Ingredients (for a 24x24 pan):

For the sponge:

3 eggs 125 g sugar 125 g

flour 1 teaspoon of vanilla extract 1 pinch
salt

For the lemon chantilly:
0.5 liters of whole milk 4 egg


80 grams of flour 150 g sugar + 53 g butter 53 g

53 grams of lemon juice 250 gr
fresh cream 1 tablespoon lemon

6 sheets of gelatin bread of angels

For the strawberry jelly: 300 g strawberries

2 / 3 tablespoons sugar 5 sheets of gelatine
bread of angels

To decorations:
strawberries

kiwi berry jelly
transparent roofing

I prepared the cake pan Beat the eggs with sugar, I added the salt, vanilla and lastly the flour (incorporating it gently with a spatula, silicone). I poured the mixture into a square baking pan lined with parchment paper and cooked at 180 ° conventional oven.

I prepared the custard mix the egg yolks with sugar (150 g), vanilla and flour. I joined a little milk and put the rest to boil. Once hot, I paid a little more 'in the egg mixture, then I transferred the mixture into the saucepan and cook until it reaches the desired consistency (should be pretty compact). I dissolved the gelatin previously Ammolite a cold water and squeezed and I built the cream, stirring well. I made it cool.
In a saucepan, I melted butter, sugar and lemon juice, I did thicken a bit 'in the mixture, stirring well. I built this creamy sauce of lemon custard. No need to add all the remaining part is used for bathing.
I finished mixing the cream with the custard cream well whipped.

I peeled and sliced \u200b\u200bkiwi and strawberries. I took a square mold, the kind that open, and I lined the bottom with parchment paper. I distributed the fruit on the bottom and I have poured over, level, chantilly cream. I put everything in the freezer to harden (I had no time).

Meanwhile I prepared the gelatin with strawberries strawberries and boil with sugar. I have built la gelatina, precedentemente ammolata e strizzata. Ho messo a raffreddare un pochino in frigo. Una volta che la gelatina a raggiunto una consistenza un po' densa (diciamo più o meno come uno yogurt), l'ho versata sulla chantilly, cercando di distribuirla nel modo migliore possibile.

Per la bagna ho preso la rimanente cremina al limone, ho allungato con un po' di acqua e ho aggiunto un paio di cucchiai di zucchero.
Con un pennello di silicone ho bagnato il pan di spagna con la bagna. Ho appoggiato il pan di spagna sulla chantilly e ho messo tutto in frigo.

Una volta che il dolce si è ben compattato ho girato il dolce (il sotto è diventato il sopra e viceversa). Ho levato la carta da forno e ho spennellato la superficie con la gelatina per torte. Ho messo a raffreddare e per ultima cosa ho decorato con i frutti di bosco!

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pie pumpkin chocolate chip cookies and pumpkin seeds



Questa è una dichiarazione d'amore: io adoro la zucca! Pensateci, quanti altri cibi possono essere usati in modo così versatile? Si potrebbe fare un intero menu utilizzando la zucca, dall'antipasto al dolce. Tutto ciò senza contare che quell'arancione della polpa e della buccia mette davvero allegria. Peccato che in casa mia non sia particolarmente apprezzata e quindi posso usarla molto meno di quanto vorrei. L'altra sera però mi sono impuntata e ho fatto questa torta deliziosa, che devo dire, alla fine è stata apprezzata da tutti :)
The recipe is taken from the January 1994 Italian cooking (yes, I have some historical relics in the house) but I had to force me to put something more:) I added chocolate chips and pumpkin seeds, to make the cake even more greedy and I replaced the sugar with the white cane and the challenge is more than succeeded.


Ingredients (for a baking 26):

350 g pumpkin (weight of the pulp without peel and seeds) 175 gr

brown sugar 150 g almonds 80 g flour
00

100 g butter 35 g of potato starch 6 egg yolks


2 egg whites 1 teaspoon baking powder 1 pinch
salt 2
handful of dark chocolate chips 2
handful of pumpkin seeds
sugar

I cut the pumpkin into cubes and I cooked with 20 g of butter. I made it cool. I shake the almonds in a blender with a tablespoon of sugar (levandolo the total). I mounted the egg whites with a pinch of salt. Except I put the whip the egg yolks with sugar until they become clear. I whipped pumpkin pulp in a mixer. In a bowl, using a spatula with silicone, I mixed the egg yolks mounted, almonds and melted butter. I added the flour, potato flour and baking powder. I added the pumpkin flesh, then the egg whites. Finally I added the drops and pumpkin seeds. I coated a pan with baking paper and I poured the mixture. I baked at 180 degrees for 45 minutes. I made it cool and I decorated with icing sugar.



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This is a declaration of love : I love pumpkin ! Think about it , how many other foods can be used so versatile ? You could do an entire menu using pumpkin , from appetizers to desserts . All this without considering that the orange of the pulp and the peel really gets joy. Unfortunately it is not so appriciated by me at home and I can use it less than I would like to do. Last evening, however, I bushed on with it and I cooked this delicious cake, that, I have to tell it, has been appriciated by the everyone :)
I took the recipe on "Cucina Italiana" of January 1994. (yes, by me at home I have some historicak relics) but I necessary had to put something more inside it. :) I added chocolate chips and pumpkin seeds, to make the cake even more greedy and I replaced white sugar with brown sugar. The challenge succeed.

Ingredients (for a baking pan beeing 26 cm in diameter):

350 g pumpkin ( weight of the pulp , peeled and seeded )
175 gr brown sugar
150 g blanched almonds
80 gr flour 00
100 g butter
35 grams of potato starch
6 egg yolks
2 egg whites
1 teaspoon baking powder
1 pinch of salt
2 handful of dark chocolate chips
2 handful of pumpkin seeds
icing sugar

I cut the pumpkin into chops and I cooked it with 20 g of butter . I made it cool . I crushed the almonds in a blender with a tablespoon of sugar (saving it from the total). I mounted the egg whites with a pinch of salt . Separately I put the whip the egg yolks with sugar until they become clear. I whipped pumpkin pulp in a mixer. In a bowl, I mixed the mounted egg yalks, the almonds and the melted butter, using a silicon spatula. I added the flour, potato flour and baking powder. I added the pumpkin flesh, then the egg whites. Finally I added the drops and pumpkin seeds. I lined a baking sheet with parchment paper and I poured the mixture. I baked at 180 degrees for 45 minutes. I made it cool and I decorated with icing sugar.

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Spitzbuben


... Christmas is approaching too quickly to tell the truth. I love the Christmas charity, perfumes, sweets, the lights, the presents, but can not begin in October and ending in February. In my preparations to anticipate so much you lose a little 'magic at all, but there you are ... However apart from that, here at my home in the Alto Adige is a particularly strong, there is the famous market which will be inaugurated on 26 and which I will talk later. The real treats, however, can be found in bakeries and pastry shops because they are filled with trays, bags and other containers crammed full of the typical Christmas cookies. Here's a real tradition, more German than Italian, but I've never seen anyone refuse cookies or cinnamon bells of St. Nicholas:) These are also Spitzbuben, which actually can also be found at year but a bigger version that invade all the windows at Christmas time, especially in mni version, which I adore. There are several variants, two classic (the apricot jam and icing sugar and raspberry jam and chocolate) and a more modern yet very tasty (Nutella). Personally I love them, they are just desserts Puto, nor too soft nor too crunchy and creamy then great:) When they do, never last more than a day.
To make these cookies they sell the molds on purpose (with the stencil to make the center hole) but you can safely use a mold and a smaller larger:)

Ingredients:

refined for the pastry:

300 g butter 150 g icing sugar 1 egg


00 500 g flour 10 g baking powder for cakes

1 pinch salt 1 or 2 packets of vanilla, lemon or orange (in this case I used vanillin)

for the filling:

chocolate apricot jam raspberry
marmallata
sugar
nutella

I poured in the kenwood softened butter cut into pieces and I "installed" with sugar. I added the egg, then flour, salt, vanilla, baking powder. I did knead until the dough is well ammalgamare. Of course the same procedure is possible in the hand. I created a ball and I put it in the refrigerator until the mixture reaches a good consistency: not too hard, but workable.
I pulled the dough from the fridge and I stretched out, helped a bit 'of flour to the dough does not stick. Having to assemble two biscotti, ho steso la pasta il più sottile possibile, ma abbastanza spessa perché il bicotto non si rompa in mano quando si trasferisce sulla teglia. Ho prestato attenzione a realizzare tante parti inferiori, quante superiori (che devono avere un foro centrale). Ho trasferito i biscotti su una teglia da forno ricoperta di carta da forno. Ho infornato a 180° in forno ventilato, per circa 5 minuti. Attenzione: un minuto può fare la differenza!!! Si devono estrarre i biscotti appena iniziano a dorare sui bordi. Fatelo anche se vi sembrano ancora crudi, pena trovarvi dei biscotti duri come il marmo o peggio bruciati.
Ho fatto raffreddare i biscotti su una gratella dopo di che ho iniziato a farcirli.
Per il primo tipo di Spitzbuben ho spalmato the base with a bit 'of apricot jam, I've superimposed the top and dusted with powdered sugar.

For the second type I melted the chocolate in a double boiler and I dipped the tops of the biscuits. I helped her with pliers and I made them dry on a wire rack. I coated the bottom with raspberry jam and I superimposed the two sides.


For the third type I stuffed biscuits with nutella and I did some doodles with chocolate on top.


This recipe, as well as being included in my collection (which I call again to participate), will also be part of the collection of Ornella.

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spicy chicken and potatoes to the kitchen and good


Tonight a few introductions, not a great time but I will not disappear for too long. I will leave you this nice recipe. The chicken recipe was taken from November 2010 to the modern kitchen: the only change is the replace the thighs to the fins. As for the outline is there to say that potatoes are good originally English, but I've only copied the ingredients, uniting them and cooking my way though. Both recipes are very tasty and I will recommend it! a kiss:)

Ingredients (per 2 persone):

per il pollo :
3 cosce di pollo
1 spicchio d'aglio
1 cucchiaio di senape dolce (io ho usato quella di pere)
1 cucchiaio di salsa di soia
1 cucchiaio di miele d'acacia (io millefiori)
peperoncino
1/2 arancia
olio evo

Ho fatto dei piccoli taglietti sul pollo con un coltello e ho messo a marinare le cosce in una miscela fatta con: lo spicchio d'aglio pelato e schicciato, la senape, la salsa di soia, il miele, un po' di peperoncino e il succo dell'arancia. Ho coperto con una pellicola e ho messo a riposare un'ora. Dopo di che ho aggiunto un po' d'olio e ho messo a cuocere il pollo con la marinata in forno a 200° per about 40 minutes.

for potatoes, potatoes

tomato garlic


oil salt pepper


I peeled potatoes and I cut up regular. I put them in a dish and passed to the micro to 650 watts for about 15 minutes if you do not have the micro boil a moment. I mixed the potatoes with the past (not much, just to "dirty" potatoes), garlic Schicchi, salt, and pepper. I baked at 200 °, passing the potatoes to the grill for the last few minutes.