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puff Appetizing

Create, amaze and excite with the pastry.
quick and easy recipe.
simple and delicious ideas for all ages. Start with the most
but 'small, they are often still the most' hungry.

Swivels and Smoked Sesame

Put on your work surface a rectangular sheet of puff pastry and wrap around small chicken sausages the same sheet. Cut it into small logs, brush them lightly with beaten egg and sprinkle with sesame seeds are. Bake warm and tepid seviteli ... The kids will love it ... ... ...

Brioches Salmon

one sheet of pasta 8 cloves pastry round obtained: put a clove inside each slice of smoked salmon. Roll up each wedge starting from the long side and turn the points towards the interior, so you get a small croissant. Brush with slightly beaten egg and sprinkle with poppy seeds.

Leek & bacon tartlets

With the help Size of pasta you get many rounds of 6 cm in diameter. Put them in molds. Cut a small leeks into the pot and toss lightly with a little oil, salt and pepper. Beat eggs in a bowl, add the bacon or finely chopped into small cubes and leeks. Mix everything with the Parmesan. Put everything in the bowl that you previously played with the dough. Bake for about 10 minutes.

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Anise Cafe Brioche

A digester intense aroma of aniseed ... to be enjoyed before the warmth of the fireplace ... is precisely what we need in the after-Christmas dinner party ... Enjoy it!

500 ml. Coffee

600 gr. sugar

500 ml. alcohol 90 °

25 gr. flowers of star anise

Make this digester about 8 / 10 days before serving. Bring to boil various coffee until 500 ml. of coffee, weighs 600 grams. with sugar and put the coffee in a saucepan on the stove, over low heat, until completely dissolved and let cool.

Measure 500 ml. of pure alcohol 90 °, take the flowers of anise and put them in alcohol, add the coffee syrup and sugar. Mix everything and close in an airtight container, leaving the flowers in infusion of anise for about 8 days in the dark.

After that strain the digestive and pour into glass bottles tightly closed with corks.

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Some recipes are made to nurture the spirit and not the body. We all have our personal and infallible recipe for humor. Crescent, on his blog , invites us to share our little secret ingredients.

Things that make me feel good:

1. A place. Mountains. I can not stand the cold. I deal with insects with the same ardor that Don Quixote shows towards the windmills. I'm so clumsy stumble on excursions that even in flat terrain. Despite all this, the mountains of Gargano are the places of my childhood (yes, we also have the mountains) and the Alps are the place of my heart for the last three summers.

2. A fragrance . The smell of books. Buy a book, for me, is a task that requires patience. Leafed through it, weighed it, turned it in his hands to study it from every angle and inhaled the scent. The smell of a book, new or old, is sublime as that of a freshly baked pie.

3. A food or beverage. chocolate. I'd live on bread and chocolate. Not Nutella, but not throw it away for sure, but bread - simple, maybe even not-very soft and dark chocolate. One bite at a tablet and the loaf. Paradise.

4. A sound. voices over the telephone. My mother is convinced to have a voice quite different from the one that transmits the phone. It also says when he hears his voice in a recorded video. During our chats on the phone, however, and his voice, "distorted" I can imagine the expression on his face, the moments in which frowns or smiles and I smile with her. My boyfriend on the phone always lowers his voice, almost whispering, even when he is alone in the house, and a moment of daily life becomes an intimate moment of sharing. And 'one of the things I love about him.

5. A movie. Any one of Marilyn Monroe. "I always say that the kiss is something different, but the crowns of diamonds are eternal." A genius who wrote those dialogues.

original picture: 1 , 2, 3 , 4, 5

Milena Velba Dvds

the Tang ... Danube

is not a typical dish of my family culinary tradition, but after tasting the softness of a warm loose ball with his hands like a gluttonous little girl ... I want to share this precious and guarded recipe courtesy of "Uncle Manlio", which I thank you very much!

E 'dutiful a brief introduction ... also called the Danube Danube is a typical dish of Neapolitan cuisine, although it is known historically as "the Brioche Tang". In Naples, as well as in South Italy, are part of the traditional pies, the outhouses, the tease, purchased in bakeries or eaten while walking the streets and in front of a kiosk.

The Danube has risen a quiche, made by balls stuffed with cheese and salami. According to tradition, the filling was obtained with what 'was left unused: Provola, buffalo cheese, ham, sausage, salami piqued ... Today there are many recipes and sometimes the filling is made with products not wholly typical of the Neapolitan culture.

Let's start the dough ... a loaf made with 50g of flour and 1 cube of yeast dissolved in 50 grams of milk at room temperature. Let dough rise for about 1 hour mother. After the interval rising, knead the ingredients: 450 grams of flour, 3 eggs, 160 g butter at room temperature and cut into small pieces, 20 grams of sugar, 100 grams of Parmesan cheese, 1 boiled and mashed potatoes, a pinch of salt.

worked extensively all the ingredients. Add the stick of dough and continue kneading. When you get a homogeneous mixture, roll out the dough while maintaining a rather high thickness of about 1 cm. size with the help of a pasta or a glass, cut up many disks to use up all your dough. Place the filling inside each disk obtained by cutting the Provola diced cooked ham and reduced to small pieces.

Close each diskette creating small balls and arrange in a baking tray lined with baking paper well spaced about 1cm. each other. Let the cake rise a little 'and then bake for about 30 minutes at 160 degrees.

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spirits Biscuits Candy-Cane

When I was small, my Christmas season officially began with the vision of two cartoon characters: Mickey's Christmas Carol and Pluto's Christmas Tree . My brother slipped the video cassette (still exist?) into the recorder and began the magic of Christmas.

The second board, as well as the mischief Chip Chop and I liked the atmosphere of celebration and warmth conveyed the house decked out in Mickey: everything was a theme and everything had its place, the garlands, the star on the tip of the tree candy sticks white and red adorn the branches.

These famous candy sticks - the Candy Canes - have always attracted my attention, I have always wondered what fun they had and how could they not fall from the branches remaining well hang on. I tried many times in Italy these mythological sweet but not yet able to find or to taste. Legend has it that they know of peppermint and are very fragrant and Duretti to munch on. For now I'll settle for this sweet imitation, the brainchild of Lady of biscuits (yes, again Martha Stewart) who presented it in its special issue on the sweet party in 2009.

type biscuit crumbly

method of mixing creamy

Serves 24 bars:

230g butter at room temperature

230g icing sugar 1 large egg

Half Bourbon vanilla pod

teaspoon of essence of peppermint or almond

1 g of salt 590g flour

00

about 1 teaspoon red food coloring liquid

Let the butter soften at room temperature.

With a sharp knife to affect half the half vanilla pod and remove the seeds.

Mix softened butter and icing sugar with a whisk until creamy smooth and frothy. Add salt, vanilla seeds, the extract and continue stirring. Add egg, and once again that everything is smooth, gradually add the sifted flour and mix well. Divide the dough into two parts and adding a colored dye until the desired degree of color.

Spread the dough into two disks 2-3 cm thick and allow to cool in the fridge for an hour at least. Divide the dough into 6 parts, each two and then shape into 12 strips with your hands up to a length of 15 cm. In total we have 24 stripes and 24 white with red stripes. Allow to harden the strips in the refrigerator for another hour.

Heat oven to 160 degrees.

Twist a white stripe with a red stick, forming a two-tone. Bend the tip of the stick and lay it on the baking sheet.

Bake for 24-25 min. The sticks should not take too much color but should be cooked inside.

Allow cookies to cool before serving.

Notes: vanilla bourbon you can buy in the shops for organic food, the essence of almonds in herbal medicine where you can buy also the essence of peppermint, which unfortunately I have not found T_T

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Soft Cocoa & Pere

I would like to thank all relatives, friends and acquaintances to the enthusiasm shown. A heartfelt thanks to all of you heard ... .... These are days that promise to combine the recipes to all the archived shots ... I have worked in recent weeks ... and not a little. Unfortunately, However, finding the time to sit on the couch and tell all that I have achieved is really difficult. Also this evening ... it's late ... I'm tired and the weekend short, but intense gave its fruit. Well '... begins with a recipe that I made a few weeks ago ... a sweet town ... "Pears and Chocolate" ... soft ... simple and delicious ... perfect for an after dinner drink and a chat ... friends ...

Take 3 ripe, juicy pears, peel and cut into cubes after removal of the core. Put them in a bowl. Place 3 egg yolks, 2 egg whites, 110 grams of sugar in your mixer and operated the whisks. You will get a cream well whipped. Now add 250 grams of mascarpone cheese and mix well together. Sift flour dough 100 g and 35 g of fine cocoa powder and mix well. Add ½ packet of yeast, and finally the diced pears. Bake - a convection oven at 180 degrees for about 35 minutes (temperature and cooking time may vary depending on your oven). Baked the cake and serve warm with slices of pear.

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Fancy Muffin ...

day I promise you that this recipe ... those who have tasted delicious ... found them ... The only problem: After enjoying a muffin so ... not to buy 'packaged muffin!

... Simply put in your mixer FarinaOO 370 grams, 200 grams of sugar, 2 eggs, 100 grams of butter into small pieces at room temperature, 250 ml of whole milk, 1 packet of yeast you will get a soft dough Vanilla ... ... fragrant and put the mixture in your muffin molds. Bake - a convection oven for about 15 minutes at 160 ° (always pay attention to the cooking times according to your oven).

the recipe made this morning for breakfast for my beloved Tribe ... I loved the Chocolate Gianduja (1 square) in some muffins and white chocolate (always a square muffin) in others.

You can consider this recipe as a recipe-based, which could enrich it to your taste by adding fresh blueberries , a spoonful of jam, fruit such as apples, pears, honey ....

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Pizzoccheri Valtellina

A strange light filtering through the blinds of an awakening ... quiet ... this morning the snow had covered the roofs, roads, trees .. the path that leads home.

Feel like home ... ... typical winter dish of a warm and full of flavor.

First of all, obtain the following ingredients:

A Cabbage ... not too big

herbs or fresh spinach

3 potatoes (medium)

cheese local specialties (Casera / Bitto)

grated Parmesan

buckwheat

Farina OO

Butter

Salt big

Prepare the dough mixing 350 grams of buckwheat flour and 100 grams of flour OO with a little water to obtain a smooth and homogeneous mixture. Let the dough rest. Boil water in a large pot and add salt. In the meantime, clean the cabbage, choose leaves most 'beautiful, about 400 grams and after having washed and cut into slices put them into the pot. United 3 diced potatoes and herbs. Take the dough and pass it into the machine to roll out the dough (about 3 mm thick). Adjust with a knife edges of the pastry so as to obtain a strip from the edges smooth. Cut into strips about 1 cm wide in order to obtain the pizzoccheri.

United pizzoccheri vegetables, which now will be almost cooked the pasta and cook for about 10 minutes. Place about 100 grams of butter in a large non-stick pan and melt. United 1 tablespoon extra virgin olive oil. A pinch of salt. Cut the cheese into small cubes 400 gr. about. Drain when cooked and pizzoccheri ponetene a first layer in the pan where you melted the butter, add a generous amount of cheese and Parmesan and continue that way until the ingredients are not finished. Put everything in a platter and brought to the table still steaming ...

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Biscottologia

Image taken from http: / / www.instructables.com/file/F7W1R1TFMYGKAZO/

Biscottologia :

-bi fat, baked

-lo ingredients, mixing, and the shape of the cooking time the biscuits are: -soft and consistent

-friable and crumble easily

The crispy-crunchy depends on

low percentage of liquid in the mixture

high in sugar and fat

prolonged cooking

thin or small form

The softness

depends on

high percentage of liquid in the mixture
low in sugars and fats
presence of honey, molasses, maple syrup and the like

quick cooking thick

The consistency depends
• by
high percentage of sugars and liquids low in fat but high proportion of eggs
type of flour or strong gluten development during mixing

L '
increase in volume depends on

high sugar content, which helps it to rise (in this case, the sugar helps it to rise while the sugar does not affect much)
highest percentage of sodium bicarbonate, baking powder or food
ammonia incorporation of air during mixing (for example, whip the egg whites with cream or mixing with fats and sugars)
low cooking temperature

the use of weak flour, on the contrary the strong flour and slow down the formation of the gluten rising

mixing methods.
One step

:

Place all ingredients in a bowl (or food processor) and mix gently until the mixture is well blended

Creamy :

Place the sugar, fat, salt and spices in a bowl and mix the ingredients until creamy. Light biscuit mix until the cream becomes soft and fluffy, to incorporate as much air as the final dough. Denser biscuit mix well but do not make too frothy cream. Add eggs and liquids

Add the flour and yeast. Do not mix with too much force to prevent the formation of gluten.

Spongy :

Mix sugar and eggs until frothy (as is done eg. With the sponge)
Gradually add the remaining ingredients.

Form cookies.

2. -
Using pastry bag

-

Using a spoon, by placing the mixture on the pan. This simple gesture will give the cookies a more rustic and homely - Coils :

Form a cylinder with the mixture, let cool in the fridge

Spread to the desired size

Cut with cutters

-

Modelled :

Idem Idem
Shape the biscuits with your hands, for example. flattening or creating special shapes

-
In the freezer:

Form a cylinder with the mixture, let harden in freezer
maintaining the cylindrical shape can be cut the dough into disks with a knife, In this way there are differences in the dough
-

double cooking method (a typical example. the corner):
Form a cylinder with the mixture

Cook for the time indicated
Allow to cool completely and then cut the dough into several pieces
Bake the cookies for the time indicated for the second firing

- Method for liquid mixtures very

(typical of brownies):

Pour the mixture into a pan and cook for five minutes
Cut the dough into several pieces into the desired shape
4. Again the best way to learn is to practice an art, then stir, bake and nibble.

Sources of inspiration: Martha Stewart's Cookies

1. Professional Baking Cookie Craft

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Moelleux chocolate and almonds


Sunday evening, the roast is just out of the oven, the table of sounds talk in the family and the clinking of cutlery when, almost suddenly, everything is silent. Heads turned in unison toward the kitchen led by the intense aroma of chocolate that comes from the oven.
"That smell ..."
"I made my first moelleux" I say with my chin out proud of me. "what's that?"

"Well, there is no exact translation in Italian. I'm kind of hot chocolate pies but different. "

moelle

eux

appear on the table there are those who look at them with curiosity, who immediately tries to bite despite the clouds of steam emanating smoking.

"But it's hot cakes!" "No, I'm moelleux ."

Silence. Taste. Another silence.

"Whatever they are exactly right ... I'm good"

Silence. You eat.

Serves 6 stencils:

100g dark chocolate

60g butter to grease a bit more stencils

100g flour 00

50g cocoa powder

150g sugar 2 eggs

3 tablespoons skim milk

4 tablespoons Almond

Sift flour and cocoa into a bowl. Separate the egg whites and yolks and beat the egg whites until stiff. Chop the almonds without reducing them into pieces too small. Break the chocolate and melt in a double boiler with butter.

Allow to cool the melted chocolate and mix it with egg yolks, flour and sugar. Add milk to soften the mixture. Combine egg, stirring with a wooden spoon or silicone from the bottom up. It 'important to mix gently to inflate the pie in the oven. Turn the oven to 180 degrees. Grease well the molds and fill halfway. Sprinkle with chopped almonds and top with the remaining chocolate without filling the molds to the brim. Bake for 15 minutes in the oven and let stand for 3-4 minutes without ever opening the door. Serving

Moelleux

and baked on a hot plate. They should be soft and creamy inside.

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Petite Piadina Farro & Sesame

Dedicated to all those who love the flavors and the roughness of the flours & Co., which was specifically geared to a special friend who suggested I make a Piadina a bit 'unusual ... Petite Piadina Farro & Sesame

easy recipe ... running ...

300 gr. Spelt Flour Stone-ground

30 gr. lard

1 / 2 teaspoon baking pies for tortillas and

Sesame Seed

Water: enough to get a smooth and Compact

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Ricotta vaccination

One tablespoon of olive oil

ground pepper

Put on your work surface, dough or flour, lard, yeast and water.

Knead until dough is smooth, soft and compact. Let stand about 20 minutes. Place a plate over the fire for tortillas, or a non-stick pan. Roll out the dough with a rolling pin and cut with a farro pasta cut some discs. Place the discs on the hot plate (not too hot), when the first bubbles start to appear, turn disks the other side and continue cooking. Brush each disk with a little olive oil and sprinkle with sesame. Remove the diskette from the plate when ready and now the dial plate, alternating the cream cheese (made by adding olive oil and pepper) with some slices of bacon ...

umbrellas and balloons with lemon icing

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magical leek soup Soupe mimosa Mireille Guiliano

What magic will never have this soup? The name is mysterious and resonant. I wondered: is magic for the taste? To speed execution? Or for some mysterious virtue? The flavor of the leeks ... well, have to like it, I'm going crazy, I cook the leeks in a lot of variations and I like this version even light. In speed is fast because, apart from cleaning the leeks and cook, there are many steps you can take. Will be the virtues of the leek then to make it magical? The leek is low in calories, only 60 per 100g, is rich in vitamin A, has a good dose of B vitamins and vitamin C (check out the tab on the Porro wikipidia for other data) is slightly diuretic and cleansing .

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"... Sweet Elise"

Best wishes for a heart to my sweet little niece Elisa.

Sunday we celebrated its 2 years.

The "Aunt Tarolina " has created a Cake all in pink ... here is the creation ... "

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biscuits with chocolate and granulated sugar

The title of the post on the muffin was

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dumplings ... Green

before hearing ... then ... the view ... the sense of smell ... QuartoSenso, taste ...

Today, a recipe from the bright color ... bright green as the grass of our garden these days ...

Serves: 4 people

Difficulty: Easy

Running time: 15 minutes

Cooking time: 10 minutes - grill

dumplings

200 grams of fresh spinach

100 g Semolina

550 ml of milk

a pinch of salt

+ 10 g butter 10 g butter

30 grams of Parmigiano

2 egg

Cream butter and sage

100 grams of salted butter

finely chopped fresh sage

8 sage leaves for decoration

Running : bring the milk to a boil with a pinch of salt. Add the spinach and cook for about 3 minutes.

Remove spinach from milk and milk drop in the liquid eccesso.Porre spinach in a blender container and a dipping lower in the spinach puree. Add 10g of butter milk, pour in the semolina gently to avoid creating lumps. Cucocere for about 3 minutes. Remove from heat, add the spinach, 2 egg yolks, 30g of parmesan cheese and 10g of butter.

Place the mixture on a sheet of greaseproof paper, put on a second sheet of parchment paper with a rolling pin level the mixture until a dough thickness of about 1.5cm. Allow to cool in the fridge and. As soon as the mixture is very cold and will compact size with the aid of a pasta or simply with a small glass, made small round dumplings. Place the dumplings spaced in a pan covered with parchment paper and sprinkle with the finely grated Parmesan cheese. Place the pan in the oven under the grill for about 10 '/ 12'.

Meanwhile, prepare the butter cream by placing 100g of butter in a saucepan and the aroma of chopped sage.

Place over heat and melt the butter.

Remove the gnocchi from the oven when ready and well browned, place them on a plate, sprayed with cream butter and sage and decorated each plate with sage leaves.

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I must have it!

E 'adorable and eco-friendly (because it's made from recycled paper).

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This was exactly the recipe I was looking for when I wandered in search of the web-flavored ricotta cheese baked in'm greedy. Light, no eggs, very tasty.
Again I do not have exact ingredients only tell you that I used a box of 250gr ricotta, I added a whole lemon (zest and juice) and a tablespoon of cornstarch, a few drops of vanilla and sugar to taste (ie I tasted until my palate said it was sweet right ..). Then I oiled two or three molds and I have sprinkled with sugar. I poured the mixture and I cooked everything in a convection oven at 200 ° until it is presented handsome complexion. I put a cool
first at room temperature and then refrigerate.
A show! Wanting
once very cold can turn into saucers and serve with cranberry juice or a delicious lemon / sugar / cinnamon in saucepan just before inspessirre fact id serve
TRY TO BELIEVE!
Bon appetit!

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surprising defeat of the All Blacks against Australia in Hong Kong. Term as the formidable unexpected sequence of 15 consecutive victories. The Aussies have won with an incredible comeback in the final, helped by two erroracci usual svagatissimo Donald, who has replaced the last quarter of an hour in a poor (and not new) Dan Carter. After leaving terrible, below 12-0 in the first half of the first time, the ABs have reacted to the big, scoring 40 minutes in a central part of 24-0. Then, the collapse and defeat 24-26. In Australia, so that puts an end to the disastrous sequence of 10 consecutive defeats against New Zealand, excellent performance Peacock. ABs for a double lesson: 1) the games will last 80 minutes, and begin and end should not be distracted bene.2) When Carter does not play a pain.

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in "Hold" ... Baked Tomatoes

I must confess that the excitement is great.

The opening of this blog, as expected, makes me a little nervous.

Sooner or later ... we need to get started. A deep breath and ...

Today, I present a plate of simple construction, but with an unusual presentation.

A can surprise ... with the hope that this beginning to surprise you!

briefly thank those who supported me in this project and who continue to do so.

Serves: 4 people

Difficulty: Easy

Running time: 20 minutes

Cooking time: 15 minutes in the oven for tomatoes, plus the time to cook the pasta

Ingredients

250 grams or Pachino cherry tomatoes

1 tablespoon fresh parsley finely chopped

1 tablespoon chopped oregano

1 teaspoon brown sugar

Extra virgin olive oil - about 3 tablespoons

250 grams of spaghetti

salt

Running : Wash tomatoes and cut them slices. Place them, without overlapping, on a baking sheet coated with parchment paper.

Sprinkle with chopped aromatic : parsley, oregano, salt, oil and d in order to sugar.

Place the pan in the oven under the grill for about 12 ', will not appear until well done , colored and dried, remove from oven.

Meanwhile, cook pasta in salted water, just not ready and dress with the tomatoes .

Place the pasta in jars, decorate with sprigs of oregano.

Note: you like you can add to the tomatoes when cooked drops of extract / paste anchovy. In addition, the tomatoes so cooked could be used for other achievements .