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.
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.
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.
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.
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
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.
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 ....
