Funny Things To Write On Cakes

Chocolate cake from the heart

Here is the recipe that made me suffer so much. I do not say that torture be able to get the result, that is the soft heart!
I waited in front of the oven with pot holders in hand I looked at the start of the marathon here and now that I've done. Maybe you'll be more skilled than me and you fail the first time, in any case, do a couple of tests before launch with guests! If you see them palliducci is mainly because I used milk chocolate.


Ingredients 150 grams of chocolate (I used 100 gr milk chocolate and 50)

80 g butter 2 eggs + 1 yolk
90 grams of sugar
1 tsp vanilla essence 10 grams of cocoa

20 grams of flour

In a small saucepan over a low heat melt chocolate with butter, just everything is well blended, remove from fire. Beat with the whisk eggs with sugar and vanilla, say for 10 minutes. Add the melted chocolate and beat with the whisk until everything is well blended. Grease and flour 6 cocottine, fill 3 / 4 full with the mixture and bake at 180 degrees for about 13 minutes. Now, I advise you to keep an eye on because they put us a while to go from having the appearance of "raw dough" to "cooked outside - soft on the inside" and clearly we will place less to cook completely nullifying the effect so much desired!

The recipe was taken from GialloZafferano

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soft buns

I reappeared in almost a month since the last recipe with a successful experiment at last. I would have gladly posted earlier today, but failure struck on my floured hands. And what ... I do not even tell you which recipe has made the bankruptcy because I want to try again.

So as to make leavened fills me with satisfaction I have tried a little experiment based on a tried and tested recipe. I used the paninetti brioche recipe for these cakes that I used in part buckwheat flour and less sugar than usual. Appearance and texture reminded me of how those in the Mac Donald's (soft soft) but I'm not having burgers at hand I nostranissima padded with a slice of mortadella. The flavor is that of a bun toasted flavor a bit because of the seeds. Very pleasant.

Ingredients 400 gr of flour manitoba

100 grams of buckwheat flour

80 g sugar 2 eggs + 1 egg yolk 200 ml of milk

75 g butter zone

1 teaspoon salt 1 tablespoon baking

lyophilized

linseed

Well, given the recent failures I thought to win easily and then last night I mixed everything with the bread machine. I then put the dough in a bowl covered with foil and left in the refrigerator overnight. This morning I divided the dough into portions of approximately 100 gr I formed into balls that I covered with flax seeds. I put them well apart on baking sheet and let rise at room temperature for another hour. Then I turned on the oven at 30 degrees and put them in for about half an hour (which is growing a beauty!). I then cooked at 175 degrees for 10-15 minutes (I think .. because I did not check the clock and I pull out when I happen to golden brown).

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The buckwheat cake party: the sponge

Recently I went to a birthday party and at the end of the festival was presented with a beautiful cake beautifully decorated with chocolate and fruit. While I ate I thought that most of the parties I attended (weddings, birthdays, etc.) the cake was the very classic sponge cake, filled as desired but still the good old sponge cake. In fact I had never done at home. Yes, I have always done a lot of cakes, but never the various types of sponge cake. So to start, sponge cake with cream pastry, wet rum and whipped cream. A taste that never fails.

E 'need 1 egg every 30 to 25 grams of flour and sugar. So, for a 26 cm diameter cake I used: 5 eggs

150 grams of flour 125 gr sugar

I put the whole eggs with sugar for about half an hour (this is very important , do not tire), then I added gradually incorporating the flour by moving the spoon from the bottom up (a bit like you do with egg whites). I cooked in a hot oven at 150 degrees for 45 minutes in a springform pan coated cartaforno.

I cut in two, and I wet sponge the two sides with a little wet made by dissolving sugar in boiling water, once cooled I added all the rum (the proportions vary depending on your taste, you see).

I filled the cake with cream, two egg yolks with 50 grams of processed sugar, I added gradually 15 gr of flour, little by little I paid 1 / 4 pint of boiling milk, flavored with vanilla and always turning everything I put on the fire until it reached the desired consistency. I decorated the cake with whipped cream (green Cosetti those in the photo are white chocolate).

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Ariecchime

holidays over, passed in a flash! Want to know where I was? Alghero!

Want to see how? Here are some photos so you make an idea.

In the meantime, I fasten the apron and I'll join you in the kitchen!

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Happy holidays!

How was your August? Mine is passed in a flash without even me noticing between sun and sea (luckily we have here at hand). From tomorrow starts the week off that I have only this summer. You again in a week or so. Kisses to all.

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Pare that the cod in the summer should not be the most popular and in fact I had a bit of trouble finding, but this does not seem to me a recipe for winter ...
You just have some patience because it should be left to soak for 3 days changing the water often so that it softens and loses its storage rooms.
Always the last book purchased (Herbs & Spices).


Ingredients 400 g of desalted cod

white vinegar 1 red onion to taste

10 basil leaves 1 sprig of rosemary 4 sage leaves


oil 1 clove garlic 1 lemon

Clean cod and cut it into pieces. Put il baccalà in un cestello per la cottura al vapore e farlo cuocere in sospensione sopra il vapore prodotto da 3 bicchieri d'acqua in cui avrete messo a bagno le erbe (tenere da parte qualche foglia di basilico) e l'aglio. Condite il baccalà con la cipolla rossa tagliata sottile, aceto, olio, pepe e le foglie di basilico tritate. Decorare con qualche fetta di limone.

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Swordfish salad of salt cod with pepper rice noodles

E io mi incanto. Da piccola succedeva davanti alle vetrine dei negozi di giocattoli, da grande in libreria sfogliando i libri di cucina. Stanno diventando una vera fissazione, continuo a comprarne (sono sicura che in voi troverò dei fidi sostenitori, non traditemi). L'ultimo purchase was the book Herbs & Spices (the author is not mentioned, it will mean something?). In any case ... to me it seemed just a nice book to leaf through a few seconds was enough and the vision of only 3 recipes "exciting" to convince me to buy. So here's to you this recipe is from my last purchase. The only criticism is that the fried rice noodles as the recipe suggests I did not like at all, too crunchy, it would be better to boil (you see a little bit). We then notice that there is some ingredient in a bit unusual but if I could find me in this land in the sea then you'll never find you also with a minimum wage effort.

Ingredients 800 grams of swordfish

2 tablespoons black pepper

50 grams of rice noodles

olive oil For the sauce

2 cm ginger

1 clove of garlic

5 tablespoons sesame oil

5 tablespoons olive oil

4 tablespoons soy sauce 2 sprigs of thyme

Prepare the sauce by mixing the ginger with the garlic , sesame oil, olive oil, soy sauce and thyme (no salt because the soy sauce is already salty snacks to her). Cut swordfish into cubes and cover with pepper. Cook the fish cubes in a pan on both sides for a few minutes. Lay them on top of rice noodles fried in plenty of olive oil (Noooooo, do not do it! I wrote it just because the recipe said so, I am there but cascading you boil!) And season with the sauce.

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thousand times

winning When I'm always amazed and I thought "but by me .... just ...". I'm still giving vent to years and years of pent-up kitchen, mess and mess but I like to cook too. I started buying the first tools while still a student thinking "one day I will," and so I came home with a joyful whole or grated bowl. Years ago my girlfriend at the time asked me "Is there something you want very much for Valentine's Day?" I think he imagined something like a jewel or so, but I'd already clear what my desire and I said "a funnel!". I still remember his face that made ... :-D
For the record, the funnel is still there, not her boyfriend anymore. Thank you so much
Pupina and Mike , two real hoards, for giving me the Brillante Weblog award. Mciù mciù mciù (they kiss). And even if I did earlier awards for the brilliant Weblog took advantage per fare qualche nome tra i più recenti di mia conoscenza.

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Flan with coconut-lime

Ecco, mi rendo conto sempre di più che quando sfoglio un libro di ricette vengo attratta da quelle più semplici e più veloci. Questa volta però non è un piatto freddo, ho acceso il forno, ho ceduto...

Ingredienti
2 uova intere + 2 tuorli
200 ml di latte di cocco
200 ml di latte condensato
la scorza grattugiata e il succo di un limone verde

The complicated method: Mix everything together.

No, wait, there's a critical phase: mix well! :-D

Pour into heat-resistant glasses and bake in water bath for 15-20 minutes at 160 degrees. Let cool thoroughly before transfer to the fridge. Consume very cold.

The recipe is taken from the book glasses of delicious José Maréchal .

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Brilla

In shameful delay thank Giuli , good and genuine as his recipes, for having awarded the Brillante Weblog. Giuliiiiii Thanks!

The rules are:

1. receipt of the award, write a post showing the award, citing the name of who has rewarded us by showing the link of his blog;
2. choose 7 blogs (and more) that are deemed brilliant in their themes in their design. Showing their name and their links, warning them that they have received the "Brillante Weblog".
3. (Optional) present the picture (profile) of the person who won and who is rewarded in your blog.

I prize:

- the volcanic Brii (oh yeah!)

- the healthy Pippisia

- la golosa Lisa

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cake mango and almond mousse

E' la rivisitazione di una ben più classica torta pesche-mandorle. Ho solo sostituito le pesche con il mango, la ricetta è presa dal libo Cucina in salute ed infatti è una torta salutare perchè non contiene burro.

Ingredienti
1 mango
4 uova
100 gr di zucchero
150 ml di olio di semi
200 gr di farina
1 bustina di lievito
4 cucchiai di liquore all'amaretto
2 cucchiai di miele
50 gr di mandorle a lamelle

Whip eggs with sugar until white and will be swollen, pour the oil flush and continue beating until it is completely absorbed from mixing. Mix the flour with the baking powder and mix well.

Pour the batter into a greased and floured cake tin with a zipper. Distributed over the mango, cut into pieces and bake at 180 degrees for 30 minutes. Wait a few minutes before you unmold the cake.

Toast the almonds in a nonstick pan for about 1 minute over medium heat. Melt the honey with the liqueur, brush the top of the cake, spread over the almonds and decorated with icing sugar.

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zucchini with tomato granita

I promised you something cool, and I promised that I would use his glass. And then there was an unexpected invitation to a summer brunch! You all know by now, Grace organized a little party and I decided to collect all three things and bring this mousse. I do not know if the picture can be misleading but already the name of the recipe should be clear that this is not a dessert. How do we want to place inside a room? I do not know ...

I guess an informal dinner, friends, awaiting the time to sit at the table, that you are finished developing the last things in the meantime opened a bottle of wine well chilled and entertain your guests with this bicchieruccio.

ingredients for the mousse

300 g zucchini

1 shallot 1 bay leaf salt


oil 100 grams ricotta cheese 2 egg whites

Ingredients for dough

200 grams of tomato pulp into small pieces

do a handful of herbs for salt

Cut the zucchini thin thin and cook in a pan in which you did fry the minced shallot in a little oil. Add salt, pepper and the leaf bay (which eliminates the end of cooking). Do not let them stew a lot, do not have pulp. Turn off and let cool.

United ricotta and the egg whites and snow. Put in glasses and put in freezer for at least an hour. Season the tomato pulp do with salt, herbs and place in freezer. Just before serving, chop the tomatoes well and place over the frozen mousse of zucchini.

This recipe for the collection of "glasses" Morettina !

thank infinitely Babi for giving me this wonderful award, a bacioneeee!

In turn, I received the award all those who have not yet received.

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raw rice beer, lumpfish eggs and roe

is produced in Sardinia for many years Ichnusa beer (this was the ancient name of the island), and more recently the same has started Ichnusa to produce a raw beer, that is not pasteurized, call Jennas. I recently purchased to try this recipe, found on a local newspaper. This rice has a bitter taste, as is the beer from the roe.

Ingredients 300 gr of rice

66 cl of beer Jennas

1/2 cipolla tritata

uova di lompo

bottarga di muggine

olio

sale

burro

In una casseruola far rosolare la cipolla in un filo d'olio. Aggiungere il riso e farlo tostare per un minuto. Aggiungere un bicchiere di birra, salare e attendere che il riso assorba la birra. Continuare ad aggiungere birra e mescolare continuamente per evitare che il riso si attacchi alla casseruola. Una volta che il riso è cotto mantecare con un pezzo di burro. Servire con la bottarga grattugiata di muggine e le uova di lompo.

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Plum-blueberry kade

Some

weatherman predicted a summer blackout this weekend ... oh ... maybe the rest of Italy because here it is hotter than ever. To make matters worse not windy here, and needless to pay the wind almost never miss. Today, not cooking and quick to return to the recipes fresh, but a few days ago I made this cake that I have called plum-kade why I put in half an infusion of karkadé blueberry dye my belief that I will not say candy red but at least it's pink, but ... has turned green! :-D

In the middle I put dried cranberries Noberasco, those of which he had spoken recently Lory, and a few drops of chocolate even if it is hot (but then, they also make ice cream with chocolate so I do not understand why giving up chocolate in summer).

Ingredients

250 grams of flour 100 g sugar 100 g butter

1 egg 2 tablespoons honey 1 tablespoon baking

a pinch of salt 1

glass of red sorrel blueberry

1 package dried cranberries

40 grams of chocolate chips

Whip butter with sugar, honey aggiungeteil, egg, flour, baking powder, salt and red sorrel. When everything is well blended and add the blueberries chocolate chips.

Pour into a mold lined cartaforno plum-cake and bake at 200 degrees for 35/40 minutes.

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Cheese Cake-rice salad with tomatoes

Always late ... I always chasing me ... but this time no! Well within the expiry of the cheese-cake-contest sponsored by Trattoria Muvara .

It 's a dish, perfect for this tropical heat but not too get used to these cool little things that I will already be taking the desire to turn the oven ... ... scalpitooo

Ingredients 100 grams of rusks
80 g butter 250 g cheese

125 g natural yoghurt
100 g basil 60 g of dried beef


3 tablespoons milk 5 grams of gelatin
2 ox heart tomatoes

oregano oil

Reduce powder biscuits, add melted butter and spread in a mold with movable floor covered cartaforno helping with a meat mallet. Refrigerate.

Mix the cottage cheese with yogurt, pesto, dried beef into small pieces.

Soak in cold water gelatin sheets when they are well soaked then drain and melt them in 3 tablespoons of hot milk, then add everything to the ricotta. Mix well and pour over the biscuit base. Refrigerate until it is well firmed. Decorate with slices of tomato, basil, oregano and a drizzle of oil.

I used a cake pan of 28 cm, if you want the cheese-cake is higher using a smaller pan. The recipe is taken from the book more fruits and vegetables.

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There is nothing more summery salad of rice (well, after the watermelon, but that is not cooking). How you do it, with the pots ready? No variation? I had so far remained in the ranks: the usual ingredients, taste standard. Then, flipping through a magazine kitchen I got attracted by this bi-ventured. If it were not for the flavor would be mild feta despite the mustard sauce, so you decide if you want to add or if you prefer a milder cheese.

Ingredients 150 g of black rice

100 g basmati rice 280 grams of corn

6 mushrooms

200 grams of boiled beans

100 gr greek feta (or other cheese )

6 tablespoons olive oil 2 tablespoons vinegar 1 tablespoon mustard

2 sprigs of thyme

Venus Boil the rice in salted water, half of the cooking aggiungete il riso basmati e proseguite (regolatevi con i tempi di cottura indicati nelle confezioni). Scolate il riso e fatelo raffreddare, aggiungete il mais, i fagiolini, la feta tagliata a cubetti e gli champignon affettati. Preparate una salsa con l'olio, la senape e l'aceto, Aggiungetela all'insalata di riso e amalgamate bene. Spolverizzate con il timo.

La ricetta (o quello che ne è rimasto) è presa dal numero 7 di Cucina Moderna.

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Ham, robiola cucumber and pickled quail eggs

Quanto mi siete mancatiiiiii!!!
In primo luogo le scuse a tutti: vecchi e nuovi amici blogger, visitatori saltuari e assidui che ancora avete tanta pazienza con me. It 'a while that I visit the various blogs, forgiveness, success is only that the period of impasse, which I hope short-short, has become a long-long. When one has to concentrate to remember the password of the blog will mean something ... it's like not knowing what the bunch of keys to home, terrible ...
The novelty is that Cookie has made technology and now also has the adsl! But that effort, ufff, mica is like in the advertisements would have you believe that plug into the socket and zac you surf, seee .... ah ah ah!
Ok, serious and pass back to the point. You've seen the European Championship? Passionate but I can not tell me the important parts of the national watch. Question: What have you fed the family and friends while watching the game? Um, look the answers. I confess that I have neglected the blog as I have neglected my group, too, guinea pigs, the family-sacrificial, everyone! Alright, we shooting in a hurry also because the Olympics are at the gate!
Scenario: fuego summer (and who had expected more!), TV on, which unfortunately most of the windows so you do not open wide, noisy and heterogeneous group that is hungry around the house. I do not know if you want to turn the oven (straight hair!), Ok something hot or scaldabile there will still be to dampen the appetites but here is an appetizer that is fresh. An appetizer for not serve the recipe! On the bottom of the ham cut into chunks, then robiola (cheese is written in the book) and over the cucumber pieces. The glass allows you to eat without missing a single second Olympics.

The recipe is taken from the book glasses of delicious José Maréchal , and since there are beautiful, soon others glasses!

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I seemed to understand that although the summer is not exactly at the gates, many bloggers have already given to summer dishes, salads in the foreground. Guys, we want all'insalata put something next to it?

I'm ultimately preferring quick recipes, and this is no exception. Single scrape, peel the eggs .... but I'm sure you're cooks MOOLTO patients.

Ingredients 20 quail eggs

60 ml oil 250 ml white wine vinegar 3 garlic cloves

5 sprigs of thyme

10/15 pink pepper

Place Eggs in a pan, fill it with cold water, add a tablespoon of salt and set on fire. Bring to a boil and cook for 3 minutes. Drain the eggs and cool them. Put oil, vinegar, garlic and thyme in a saucepan, Boil for 4 minuti.Nel Meanwhile peel the eggs, place them in a large pot, pour over the vinegar-oil-mix flavors and add the pink berries. Close the jar and once everything is very cold in the fridge and put it to rest for at least 24 hours, taking care to shake the jar occasionally.

Instead of quail eggs you can use chicken eggs.

The recipe is taken from the book and then cook gift. The original suggests using 200 ml of oil and 700 ml of vinegar (a disproportionate amount of 20 eggs), also provides the peppers instead of red pepper.

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Scampi with citrus salt

Ingredients
The zest of 4 lemons, 4 oranges and mandarins 4

2 kg of salt 2 egg whites (I am not at all) 12 large shrimp


Mix the salt with zest and egg whites. Arrange the shrimp on a baking tray lined with baking paper, cover with salt and citrus cook in oven at 200 degrees for 15 minutes.
Remove the salt and serve.

From number 19 of the weekly Grazia

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Calamari pistachio croissants

Ingredients 900 gr squid
60 grams of shelled pistachios
3 cm fresh ginger
1 cucchiaino di curry
1 pizzico di peperoncino in scaglie
4 cucchiai di olio
sale

Pulite i calamari e separate i tentacoli dalle sacche. Tritate i tentacoli e mescolateli con i pistacchi tritati, lo zenzero grattugiato, il curry, il peperoncino, l'olio e il sale. Lasciar insaporire 15 minuti poi riempite le sacche dei calamari a metà, chiudetele con uno stecchino e cuocetele su una piastra calda per una decina di minuti girandoli spesso.

Questa ricetta è stata presa dal libro Tanto pesce niente spine di Paola Loaldi.

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Adina

Domenica di nonna-sitting, tutta la giornata da passare a casa. Faccio i croissant di Adina!!

La ricetta è di per sè ineccepibile e se la volete quella originale eccola qui , ma io come al solito ci devo mettere lo zampino, solo piccole modifiche ma che mi agevolano. Sappiate che uno solo di questi croissant contiene le calorie necessarie per raggiungere il Polo Nord a piedi...

Ingredienti

500 gr di farina manitoba

60 gr di zucchero

10 gr di latte in polvere

12 gr di sale

100 gr di burro morbido

7 gr di lievito disidratato

230 gr di acqua fredda

--

250 gr di burro

1 uovo

Amalgamare in un mixer la farina, il lievito, lo zucchero, il sale, il latte in polvere e il burro. Pian piano aggiungere l'acqua, il risultato dovrà essere quello di un impasto molto morbido che si stacca dalle pareti. Dare all'impasto una forma rettangolare, avvolgere nella pellicola e far riposare in frigo per 2 ore.

Stendere con il mattarello la pasta in una striscia lunga (ricordatevi di stendere sempre nello stesso verso), disporre sopra la metà inferiore della striscia il burro freddissimo cut into thin slices. Fold the top half above the bottom, turn the dough 90 degrees and flatten with a rolling pin to a height of 6 mm. Fold the top edge toward the center, then fold the bottom edge toward the center (you have to touch but should not be overlapping), now fold the bottom over the top. In this way the strip will now be folded in 4. Let rest in refrigerator 1 hour.

take the dough and turn it 90 degrees, roll out with rolling pin to 6 mm, fold the top edge at third and then fold the bottom over the top. Let rest in refrigerator 1 hour.

Take the dough and roll into a square (this time you can draw in both senses), cut the square into two rectangles and each rectangle into many triangles. Roll draw each triangle, starting from the base toward the tip, place them on a plate covered with baking paper and let rise 2 hours. Brush the croissants with egg, slightly beaten (I forgot I) and bake at 180 degrees for 15 minutes.