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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.