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Non-prescription: crostini OrtoCori

E la finirà questa di mettere ricette con i prodotti OrtoCori ? E no ragazze, scusatemelo, ma per una volta che mi arriva sto pacco del bendidio, mica posso fare a meno di rendervi partecipi di tutte le ricettuzze che mi vengono in mente, no?

Quindi stasera vi beccate questi crostini con la crema tartufata e i pomodorini !

Eddai, non ci si può proprio lamentare guardando questi crostini, a me fanno venire una gola, sarà che li ho mangiati, ma mi sanno proprio Powerpuff of drink! And the best thing is that they are prepared in a jiffy! ... I would almost say that it is shameful post, if it were not so good! :)

INGREDIENTS 4 slices stale bread

truffled cream abundant for a couple of teaspoons bread

a dozen cherry tomatoes

Salt and pepper to taste

PROCEDURE

Cut the slices of bread, making them at least an inch thick and make it warm for ten minutes (or until it begins to toast) in the oven to 180 º.

Meanwhile cut the tomatoes into 4 pieces each.

Once pulled out the slices of bread from the oven, spread quickly with the truffle cream and then sprinkle with a little 'pepper, which also has abundant a very delicate flavor.

Add the tomatoes and salt on each toast, but do not overdo it then covers the other flavors (which are very sensitive) .. et voila: aperitif successfully done!

ENJOY!

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indulges me: another training base! Double

As I mentioned in a previous post , I'm torteggiando left and right, and this allows me to not only impractical and speed in carrying out the sweets, but also to experiment with new recipes, unions and special flavors and never felt this tart with pastry ovis mollis and filled with chocolate cream frangipani ne è la prova!

Un paio di mesi fa se avessi letto una ricetta come questa avrei pensato "....eeeeeeh?!?" (dai ammettetelo che molti di voi hanno pensato lo stesso, non lasciatemi sola nella mia ignoranza più abissale!!), poi però ho fatto il corso base di panetteria e pasticceria, dove mi hanno insegnato questa ovis molis, che altro non è che una frolla fatta con i tuorli delle uova sode ed è infatti conosciuta anche come frolla ungherese.
Poi gironzolando alla ricerca di qualche crema nuova per riempire le mie crostate, mi sono imbattuta nella crema frangipane, ossia una crema mandorlosa (e anche piuttosto burrosa!) che spesso viene associata alle amarene. Io non avendo queste ultime mi sono buttata sul cioccolato, che tanto si combina sempre bene ;)) e ho seguito la ricetta di Anna .

Prima di lasciarvi alla ricetta, vi comunico che ho deciso di mandare almeno un piccolo pensierino a uno dei 62 partecipanti al mio giveaway ...lo so, avevo detto che sarebbe stato valido solo al raggiungimento dei 100, ma mi avete dato tante soddisfazioni in questi mesi, siete in tanti a seguirmi, a commentarmi e in tanti avete anche partecipato a questo giochino, quindi vi voglio however reward.
And I do it live! I opened the site now random.org sign numbers: max.62 min.1 ... I'm going to click ... click, eh? ... NUMBER 4! The participant number 4 in order of comments is ... Tania Dulcis in furno !
'll leave a blog comment to Tania that I hope I will soon send an email with your address to send the little thought in my mind ... Tania Congratulations and thanks to all who participated!



INGREDIENTS for ovis mollis
flour 450g butter 300g


yolks 170g sugar 80g boiled
A pinch salt to taste flavors


ingredients for cream
125g butter 115g sugar

Eggs 2
chocolate chopped 100g ground almonds 125g

Rum to taste
sliced \u200b\u200balmonds taste





PROCEDURE
Boil the eggs for 8 / 10 minutes, then divide the egg yolks from the whites and cool (Action needed to avoid losing to a settacciarli casino, I say this from experience, as always, of course: ()

Setacciare la farina (lasciare un po' per i tuorli) e formare una grande fontana, direi più un semicerchio.

Aiutandosi con la farina rimasta setacciare anche i tuorli (almeno un paio di volte) e metterlo poi nel semicerchio, insieme al resto della farina.

Spezzettare il burro in mezzo alla fontanona e mescolare allo zucchero, al sale e agli aromi (io ho usato quello alla mandorla, seen that the cream which had filled the tart).

After mixing well to sugar and butter, add the sifted flour and egg yolks until it forms a ball (do not worry that will be formed, although there seems to be possible!) and as usual, put it in the fridge for half an hour to chill.

Meanwhile work softened butter until creamy.

Add the sugar to make the mixture frothy.

Combine eggs, chocolate and chopped almonds, mixing all well.

I do not usually put rum, but this time I added a "cichinin" (for the Friuli region could be translated as droplets) of liquor to Mandarin, who came from nowhere and no drinking, since the taste is horrid, but that really gave a good taste to the soup.

Now prepare the tart: Roll out the dough (about 0.5 cm), put it into the mold, puncture and fill with cream.

After removing the pulp with a surplus, decorate with sliced \u200b\u200balmonds.

Bake at 160 º for about half an hour, covering with foil to prevent scorching on the almonds.

oven and allow to cool before removing from the mold, otherwise breaks. The dough is more you can use it for another tart, but I advise you to use simple cookies, because this type of pastry is very crumbly.

ENJOY!

Denise Milani Cosplays

basic preparation for Halloween

I know Halloween has passed and it was not already more than before, let alone later, but unfortunately for you I have done everything for 31 evening and I could not just post a Cippa Lippa, then ; get this terrifying cupcakes, that's awesome have only my decorations, I know!

However these cupcakes have the advantage of being well prepared with two preparations basis that I never posted: the basic recipe for cupcakes light taken by a beautiful little book Alisa Morovia, an American who lives in France and can not do without her cupcakes, so we did a good book and disclosed the most common recipes and who loves more (in the hope, of course, to find more cupcakes Americans around the world), and the royal icing with cream of tartar , a made for royal icing decorations up, which obviously are not mine, or at least not these! Unfortunately, to make those beautiful decorations like lace, it takes not only a well-prepared frosting, but also a small spout that seems to sell only the Wilton and that it is impossible to recover in the shops of us mere mortals, but only on the Internet, with costs much crazy for one spesizioni beccuccino, which means to wait to have a fair dose of chincaglie to buy online and maybe in the meantime go to the desperate (nesun know any shop that specializes in this stuff here in Friuli?).
Anyway I already have into my head that I had to try this royal icing, I tried everything: a hole in a pastry bag with a pin, to make paper cones oven with a little hole-Piccinino Piccinino, but the result was a total disaster, certainly also the accomplice quickly and the fatigue accumulated in these days, but I do not do to win and in the meantime use, I play, I do some crap so I get used to handling it, I begin to know, tell us a bit '... who knows she can not create I then also those great works that any of you post with quiet nonchalance practically every other day and the other as well.
Or maybe you'd better forget it?!?!
However, these cupcakes are good, and only thanks to the mold of the legendary Silikomart even bellini. The doses that I leave for two molds are eight.

And since today is a river in flood, I leave you with a small play, usually I tend to avoid them, but I found it very tender. The idea is to get to know a bit 'more between us, responding to some little question and then passing the ball with 14 other bloggers.

1) small When asked what you wanted to do something big to say? Winning the Olympics, I started to river canoeing at the age of eight years and has been everything to me, too much for thirteen years, has brought me joy and pain, but eventually I left for various reasons. Perhaps it is one, if not the only regret that I did not carry or at least resumed.

2) What were your favorite cartoons? Lots! Of all Milly, Magica Emy, Georgie, Hello Spank, Mila & Shiro, Holly & Benji ... I could list a dozen!
3) What were your favorite games? I loved Lego and puzzles, but also role-play guy who pretended to have a bar or be a small explorer
4) What was your most beautiful birthday and why? do not know, every birthday for me has a value, its own special memories and indelible, I love my birthday and celebrate it do not stop for anything
5) What are the things that absolutely wanted to do and you have not already done? A myriad and every day it adds: Obviously winning the Olympics in canoeing, this will remain a dream, a son, but also a country of course, a cooking class as they should, perhaps even a decoration and sugar art , a lot of trips that I am not to list ... are a source of desire!
6) What was your first sporting passion and do not? Well I think I already Repeated too often, however, for those who did not understand: the canoe first and only passion of my life.
7) What was your first musical idol? Vasco Rossi, first I do not know, but it sure is not the only one who has never disappointed me, musically speaking, only highs and lows that are still in a very excellent band.
8) What was the best thing sought (and eventually received) Santa Claus, Baby Jesus, Saint Lucia? Uuh, cabbage and chissiricorda! Perhaps the Family Heart of the boat, which I have a very vivid ricrdo the moment I opened the package, then obviously it was just one thing that impressed me. In the past more closer, I would say definitely a child, but have not yet been satisfied.

passing the baton of the relay, hoping that someone else has not already left, to Amz , Vale (I'll try girls, as always: P), Mammazan , Arabafelice , cook copy , The little kitchen , Simona , Spighetta , Alem, Cristina , iana mother, Mara , Francesca and Anna . I know that not everyone loves these little games, that you forget and are rather trivial, but I find it very nice that someone can remember you, perhaps without even having you talk beyond a few comments.


The last, but not least I have not completely forgotten my giveaway , but unfortunately not we arrived at the fateful number 100. I'm still considering whether to assign the case at least one giveaway (the idea was to have a podium, or three different prizes to be awarded), however, because you were really so many to participate ... what do you think? I'd love to know what you think too!
And now from so much talk that just makes me too bad throat, I leave to my recipe! And ... finally you say! ;))


INGREDIENTS
For cupcakes (basic recipe):
Milk 60g
Albums 4 (large eggs) 230g flour

sugar 200g butter 190g

yeast 1 teaspoon salt a pinch

extract 1 teaspoon vanilla and cardamom (I'm not at all)

blacks For the cupcakes:
Take at least 30g of flour and put that many cocoa.
For the orange cupcakes :
Add two carrots tiny

For the royal icing with cream of tartar 1 Egg

cream of tartar 1 / 4 tsp Powdered sugar
200/250g
Glucose 1 / 2 teaspoon



PROCEDURE
proceed as putting the muffin dry ingredients in a bowl and the wet in another.

Add dry ingredients to the mixture moist, but not all together, bit by bit, and mix well.

put into molds and bake at 160 degrees for half an hour.

Just out of the oven that was the result ... I watch them more and more I think I should leave them like this: (

But in the end I prepared the rpyal icing, and then by mixing the egg whites with cream of tartar, beating a bit ', but by hand.

Sift the powdered sugar for at least three times (and hence understand because it is written starting 250/200g...la è 250, ma all'arrivo???)

Sbattere gli albumi con lo zucchero a velo messo un po' per volta.

Quando riuscirete a fare questo la royal icing è pronta.

E ora sbizzarritevi...magari meglio di come ho fatto io però!! ;D

BUON APPETITO!

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