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Conchiglioni

Last week we had a special guest (the same that a few months ago I made the cake shirt ) so my husband and I have stolen from the kitchen to my mother and we cooked in our own way for once. I must admit that this time he has worked more than me, because I was busy until the afternoon in the course, prepare the chickpeas for hummus (peeled them one by one!) And Parma all by himself, but the first dish was all mine.

The idea was born I remember a special package of pasta I had bought some 'time ago (because if I end up something special magic to the shopping cart, then you see ...) and I created these stuffed baked conchiglioni .

The recipe is not exaggerated to originality, however, I used the recipe mornay sauce (or a white sauce to which you add an egg yolk) I have taught the course and which I find very interesting for the gratin. So goodbye bechamel Mother's recipes and forward as it should be done:)

INGREDIENTS

Conchiglioni giant 500g fresh spinach

ca.500g

Ricotta 250g

cooked ham, diced 200g

Mornay sauce 80g of flour, 80g butter, 1 liter of milk and 1 egg yolk

Parmesan to taste Butter to taste

nutmeg, pepper and salt to taste

PROCEDURE
Boil the spinach well after being treated in boiling water salt, then chop.

Melt the butter in a pan and pass the spinach for a few minutes.

Prepare the sauce as follows: Melt the butter with the flour mix never stop to avoid lumps sauce (roux), while in another saucepan bring the milk to be boil.

After about five minutes (time it takes to blend roux to the sauce and get some 'color), slowly pour the hot milk into the roux sauce, stirring constantly. Let thicken a minute, add salt, add a sprinkling of pepper and a whole lot 'of nutmeg, then remove from heat.

Now prepare the dough, leaving very al dente and passing it in cold water after draining to stop the cooking. Finally, let it drip on a cotton cloth.

Quando la besciamella è per lo meno tiepida (meglio se completamente fredda) incorporare il tuorlo d'uovo, mescolando velocemente.

Piccolo intermezzo per ridere un po', vi faccio infatti vedere la mia solita eleonorata: mentre grattavo la noce moscata, la noce mi è ovviamente caduta nella besciamella bollente...vabbè amen, darà più sapore.
Bene, però non basta, mescolando velocemente dopo l'aggiunta del tuorlo ecco dove la noce è andata a infilarsi...non vi dico i santi that fell when I had to get it out!! End interlude!

go ahead with the filling of conchiglioni: mix well with spinach, ham, ricotta and Parmesan cheese (I put 4 / 5 spoonfuls filled with beautiful ) and proceed to fill the conchiglioni one to one help me with a spoon.

After resting them in the pan, trying to do a better job of my possible, cover them with mornay sauce.

Then sprinkle with the Parmesan cheese and then put a few drops of melted butter. Guarantee for perfect browning, believe me!

Bake at 180 degrees for half an hour. It took me much longer because I had a baking sheet above and one below, so I had to change position often and the gratin is not coming as I hoped. The flavor was still great, though definitely not a dish leggerino, seems clear to me! Each plate had two, maximum three, conchiglioni, more is really impossible if you plan to eat more.

ENJOY!

My Tongue Barbell Is Too Short

Ohibò ... it's already been a week since my last post and I'm coming too sweet ... I will post only diabetes if I keep so! However, do not worry about these two weeks have been very fruitful in terms of culinary and then await many nice recipe.

For now you settle for a simple cake for breakfast? Even better, a cake for tea as it is the main ingredient ... and yes, I tried I tea cake!

is not a cake that is those which have an effect, but the taste is really special and then you can try all the flavors of tea that you like! And it's simple and perfect for an afternoon of boredom or a family breakfast.
try it!
I found the recipe on this blog and more or less I also followed it at all, amazing! :-P



INGREDIENTS

Chocolate 120g Cocoa Butter 150g 25g

150g brown sugar 1 teaspoon vanilla sugar

2 eggs 170g flour

yeast 1 teaspoon
Water 15cl
Tea 1 bag
Icing sugar to decorate



PROCEDURE
Melt chocolate in double boiler and prepare the tea in a saucepan.

Cream butter with brown sugar and vanilla sugar, add eggs one by one.

Then add the melted chocolate and cooled, and then the flour sifted with baking powder and cocoa.

Finish by pouring the tea and mixing the mixture.

Put into the tin and bake at 180 degrees until the pie crust begins to crack, or regulator with the toothpick test.

Allow to cool and sprinkle generously with powdered sugar.

ENJOY!

Image Of An Abnormal Mammogram

tea cake bundt cake shirt

I'm embarking on a new confectionery company, not complicated, but hard to fit between the course of biogastronomia, I, the bimbuz succhiatuttoquellochehoincorpo and breaking out with her husband, who later this month at least for me riabbandona a month.

So, not forgetting the various details of the new pie, which incidentally I have ordered a week before the poor (the mio papino ha troppa fiducia nelle mie capacità!!!), mi sono ricordata di una torta fatta per una tifosa speciale per il suo compleanno, che quest'anno forse avrebbe volentieri non festeggiato. Ecco quindi la mia prima torta maglietta .

Come vedete...o almeno dovreste aver capito...la maglietta è quella del Brasile, la decorazione non è molto elaborata, anche perchè ho avuto molto poco tempo per fare il tutto, ma comunque la festeggiata è stata ben contenta! Sono poi molto orgogliosa dello stampo, perchè è stato un premio vinto grazie al contest "Evviva il calcio" Made of in kitchen and my football themed cake .

but I wanted to post the cake more than anything else because there are two interesting cream base: the butter cream, used instead of cream as glue for the MMF, and white chocolate ganache, which is used as filling.

Sorry, but just can not remember the sources from which I was inspired, if someone would recognize, write and comment in the report it immediately.

INGREDIENTS

Sponge from 8 eggs, 200g of sugar and 200g flour

white chocolate ganache 500g white chocolate and 500ml of fresh cream

Cream 250g butter and 400g of butter powdered sugar 1 cup milk

ca. as wet

MMF and pen for decorating taste

PROCEDURE Prepare as usual, the sponge, then mount the eggs with sugar until the mixture "he writes."

Sift flour and incorporate well the (take a bowl the right size, you do not like me !!!): put into the mold and bake until it is cooked, unfortunately you have to experience time and grade with the oven, I keep it around 150 º x 30 '/ 40' and it takes me a bit 'of aluminum foil to avoid burning the top of the cake.

Meanwhile, prepare the ganache: chop the chocolate, heat the cream and then merge the two ingredients mixing until creamy smooth and homogeneous. The ganache should be kept in the refrigerator as much as possible so that it curdles, mine when I put on the cake was still too runny, so if you have it maybe the day before.

When the sponge is ready let it cool (it will be easier to cut) and then divide it into two, then pour over the milk.

then put the stuffing, you see the liquid as it was mine?

Prepare the butter cream: Cut the butter into pieces and blend in the mixer aggiungengo gradually the powdered sugar until a smooth paste, stopping often to avoid the mixing of warm butter.

Then spread the butter cream on the cake.

Then place the MMF on the cake after it is pulled for good with a rolling pin.

Cut the MMF excess and place the edges.

Embellished T-shirt and then rub the whole brushing the cake with water, but do not overdo it otherwise it melts any color!

Here is the cake! Sorry the pictures, but I could not photograph the slice and put on the tray so I really do not even managed a decent photo!

ENJOY!

How To Convert A Recline To Swival

light cranberry spiced basmati

friend I met on one of the sites I frequent travel, which has a blog of recipes read: in fact a chronic gastritis that can not be overdriven with too much power and then created this virtual space to help those who suffer from such problems by including recipes and tips are all born from his experience. I unfortunately do not have a certain way of cooking that can help in this regard, but since it has opened an interesting collection featuring one of the fruits that I like, I decided to participate with this light blueberry donut .

If any of my readers will remember, last summer I had a donut similar, only with cocoa and raspberries, so I tried to do this review for the contest of my friend and went to great.

Certainly the comments in my family have been fans of the butter "but it seems not to eat anything," "we must stop eating half the cake for the hungry", etc.etc., but I think it's still a good way to get a cake that does not affect too much of a diet and you remove the whim of something sweet and tasty without exaggerate. And for once, the taste of the blueberry was not overwhelmed by a thousand other tastes, so better than this, try it!




INGREDIENTS 250g flour + 2 tablespoons

200g sugar 350ml milk

almond flour 30g (too little, next time less than normal flour, but at least 100g this)
yeast 1 / 2 sachet
tip teaspoon baking soda 1

a pinch salt 250g blueberries (I used the fresh, but frozen can be done with the fine)



PROCEDURE
Heat milk in a jug rather than getting to the boil.

Add all dry ingredients in a bowl.

Add milk little by little, stirring continuously. I found the mixture too runny so I added two tablespoons of flour, but you could easily avoid.

Put the mold 3 / 4 of the dough, sprinkle the blueberries and then cover with remaining dough. I thought the blueberries come down during cooking, but were all in place, then you can also put the first half of the dough and half later.

Bake at 180 º for about half an hour, checking the area with a long stuzzicandente.

After leaving it to cool in the mold (if silicone), invert the cake onto a plate and sprinkle with powdered sugar if necessary (I have not done the same and it was good) .

ENJOY!

Milena Velba And Champagne

with zucchini, peppers, carrots, chicken and shrimp and spicy savory biscuits

'm back! And not just from my trip to Holland (where I have not failed strafogarmi of fries with mayonnaise ... in the words of my gynecologist that echoed in his head "No fried! !!"), No fat but also in the desire to do and especially to cook! I spent the first damn quarter and slowly, very slowly, nausea and fatigue are starting to give me respite.

Then my husband is here on vacation for a while, 'and I want to experience again and eat a bit' in our own way, because if I had to stay behind to my family eats more the same three things.

So last night I cooked and I indulged myself, also because I wanted to try a mix of spices that I've tasted and bought in the Netherlands: peanuts and coconut, which give something of an Indian. Nothing better so a good spiced basmati rice with zucchini, peppers, carrots, chicken and shrimp .

The colors of this dish are great and the scent that expands the house is lovely, especially if you love spicy food. Unfortunately, the process is quite long, so to speed things up I spent the first few minutes steamed vegetables, even though today I discovered, in the course of biogastronomia, which simply cut the vegetables in a certain way to toss them in the wok keeping them al dente, but not hard, just like Chinese and Japanese.
The fact is that no one complained, even the rice is definitely gone though for five and a half (my niece!) Was quite abundant.

Before leaving to the recipe, I add that I participate with this preparation to enter the contest Antonella ending February 15.

INGREDIENTS
Basmati Rice 500g
Gamberetti surgelati 200g
Petto di pollo 1 bello grande
Zucchine 2 medie
Carote 2 medie
Peperone giallo 1
Spezie a piacere (io ho usato curry, mix algerino 14 spezie, paprika semipiccante e il mix di arachidi e cocco)
Sale, olio e pepe q.b.



PROCEDIMENTO
Sbollentare in acqua bollente e leggermente salata i gamberetti fino a che salgono in superficie, metterli da parte mantenendo l'acqua di cottura.

Cut the chicken breast tocchettini, cleaning it from the fat.

Cut carrots into sticks or cubes as you like, and pass a few minutes to steam. If you have one bamboo better yet, I have to buy it, but I have not found yet.

Same thing you do for zucchini and peppers, you can do together as more or less have the same cooking time.

Then continue with basmati rice, che cuocerete per circa 10 minuti nell'acqua dove avete sbollentato i gamberetti (se non è abbastanza ovviamente rabboccate con acqua normale, ricordandovi di salare di conseguenza, non come ho fatto io!!),

A questo punto iniziamo con il wok: scaldate qualche cucchiaio di olio (io ho usato il mio aromatizzato al prezzemolo ) e poi aggiungeteci per prima le carote.

Dopo circa 5 minuti potete aggiungere peperoni e zucchine e fare la prima salatura.

When the vegetables begin to brown add the chicken, make a second start salting and spicing, but not exaggerated.

After about 5 / 10 minutes, add the drained rice and shrimp, then taste with salt and spices to taste. I love curries so I made a beautiful five teaspoons full, along with other spices to the mix instead of peanuts and coconut was added later by those who wanted to try it.

When you add the rice, you should add some 'soy sauce that I had not, so I gave another good topping up, but you can safely add cold.
Mix all ingredients for spice and season, then brought to the table directly in the wok, making the scene;)

ENJOY!