Hazel Hurdles From Scotland

cheese and pepper

After a long and complicated cake previous post, I decided that this time we deserve a little 'healthy culinary rest, a traditional recipe to prepare in a short time, however, will not leave you completely unsatisfied, especially if they love the ingredients. Then I present my version of bucatini cheese and pepper.

I love pepper, it would put a ton a bit 'all over and when I was in Rome in June, I was finally able to taste this mythical pasta , which, however, were added to the flowers, to give a touch of originality and I must say that we were fine.

I, Friuli doc, I hope to essermela fared quite well in the preparation of a Roman pot doc, if any of you, doc like the recipe, wanted to write some criticisms or suggestions, comments as well:))

INGREDIENTS person

Bucatini 100g

Pecorino 20/40g (depending on how you want it doggy style)

Pepe abundant grated

Water and salt for the pasta course:)

PROCEDIMENTO

Mentre l'acqua è sul fuoco, grattuggiare il pecorino e preparare la pasta.

Mettere la pasta quando l'acqua bolle, ricordatevi di salare, ma non troppo che il pecorino è molto saporito.

Quando la pasta è cotta metterla in una boule con un paio di mestoli di acqua di cottura e il pecorino. Mescolare energicamente, mettendo ancora acqua se necessario, fino a quando il formaggio si è sciolto formando una bella cremina.

Before serving, give a good sprinkling of pepper, all the better if those who make the most theatrical effect. Et voila
first served!

ENJOY!

Who Makes Kenmore Air Conditioners 2010

A cake ... I mean ... an everlasting love!

Lately I've only witness to the love that's true, that infinite there, not that of "... and they lived happily ever after", but that of the daily struggles, that of litigation and compressed, that of "in spite of everything, you're there, that of reaching out or wanting to throttle, one of the diseases that can be divided, but also add to the death and beyond, to sweat and sacrifice. But then you look back, and among rocks blocking the path, endless climbs or descents at speed, the only constant is only him / her.

And during these weeks that I did not think about this, and I thought, planning and making my first cake two-story , created to celebrate a truly endless love: that of my grandparents, which lasts for 65 years !

And by the way you can tell that the cake was endless, including ingredients that I was not sure until the last to find, decorations stolen from my cat pissed because for too many days locked up at home due to flood timing and techniques of decoration that I did not know precisely how to meet, since is the first time that I attempt a work like that.
We place more or less throughout the trial, but that counted:
1.they gone "a trickle" plenty of everything, so I have been the ingredients for another whole cake and a little more, you will get however, all that I have used.
2.self absolutely jam-packed with flaws, so who can help me see all my mistakes is welcome.
3.volevo do vanilla curd of Genny , but unfortunately the liquid butter and I split, so I used the liquid to flavor it was very vanilla mascarpone.






INGREDIENTS
Sponge 2: one with 15 eggs, 400g sugar, 400g of flour and one with 8 eggs, 200g of sugar and 200g flour
Whipping cream 2 liters (and maybe even a little bit more, tenetevene jug in the fridge is at least one more nel caso di bisogno)
Cioccolato bianco 500g
Mascarpone 750g
Lamponi surgelati 2 confezioni da 400g
Limone 1
Acqua e succo di frutti rossi  ( quello del'Ikea per intenderci) q.b.
MMF e   royal icing con cremor tartaro per le decorazioni






PROCEDIMENTO
Ho preparato con anticipo i due pan di spagna seguendo la ricetta che ho utilizzato qua , quindi sbattendo le uova con lo zucchero finchè scrivono e aggiungendo poi la farina setacciata un paio di cucchiai per volta mescolando dal basso verso l'alto, ma con le proporzioni che mi hanno dato al corso base di panetteria e pasticceria, ossia 50% g uova 25% g zucchero 25% g farina.

Ho utilizzato per il primo piano lo stampo a forma di cuore, ma era troppo piccolo per  le otto uova con 200g di farina e 200g di zucchero, quindi per questo motivo avevo una tortina che ho usato per fare delle coppette golose con i resti della farcia e dei lamponi.

Il pan di spagna sotto è nato da uno stampo di quelli tedeschi che ho imparato ad usare sempre al corso, ossia con la carta forno accartocciata come nella foto. Funziona fantasticamente.

Il giorno prima ho iniziato la ganache al cioccolato bianco, sciogliendo mezzo chilo di cioccolato bianco con mezzo chilo di panna. Avrei voluto montare semplicemente questa come farcitura, ma mi seemed a little, so the day after I post another pint of cream and I joined this ganache.

Result taste amazing, too bad that the amount was not at all apt, though I have not thrown away this cheap, but safe!

The day before I even prepared raspberry, still frozen, I made an infusion with the lemon juice and a couple of glasses of water the juice red fruit.

Finally, again the day before, I made the second filling: vanilla mascarpone flavored with a jug of whipped cream.

We then move on to the filling of the two will pan cake, starting with the course below.

Wet il pan di spagna con il succo dei lamponi, attenzione a non bagnare troppo che poi vi succede come a me che il secondo piano aveva una lacrima rossa che scendeva (non sapete quante parolacce ho detto e pensato!!!), fortuna che stava nella parte posteriore della torta!

Il primo strato di farcitura è stato fatto con la crema di mascarpone e i lamponi. Piccolo accorgimento per avere delle fette che abbiano una punta solida: lasciate il centro sempre libero da frutti o quant'altro.

We then move to the second layer, first wetting the sponge and then spread the white chocolate ganache.

Filling the two sponge starting to decorate: Spread the MMF up as possible, coat the cake with cream , put the straws in the cake where it will rest on the second floor and then cover with the MMF .

Ovviamente il secondo piano deve poggiare su una base solida, la mia era su un cartoncino di quelli apposta per le torte che ho ritagliato sulla forma del mio pan di spagna.

Dopo aver rivestito anche il secondo strato potete appoggiare la torta sui sostegni. È stato il momento più delicato e che più mi ha innervosito: non sono riuscita a mantenere la copertura senza pieghe, per non parlare della punta del cuore :(( Ma sono sicura che molti non se ne sono accorti...o almeno spero!!

Per fare le decorazioni a drappi, fate un rettangolo e mettete delle cannucce o delle penne per fare le onde.

Togliete poi le onde e avvicinate i lati più corti del triangolo.

A questo punto deocrare la torta con i drappi (io li ho bloccati con degli stuzzicadenti) e aggiungete una decorazione, che sia un fiore o dei cuori come nel mio caso decorati con royal icing ( course L and P are the initials of my grandparents)

Finally, the decoration of the heart with the street, the two rose and the number of years of marriage and two rings intertwined.

This is the inside of the cake ... I know, I still have much to learn in terms of decoration, but the taste was really excellent and were all very happy, my grandparents first of course!
Finally, I want to wish them to make another cake potergli between 5 years and all of you to be able to achieve this so special.

ENJOY!

Santa Claus Beard Shaving

ravioli stuffed with chestnut flour and pumpkin pie

This, we know, is the period of pumpkin and chestnuts falling leaves and the smell of wood smoke and damp earth and hot drinks in a tremeda rainy day.

This recipe was created a little 'for all these reasons, a bit' cause I had Coming throat reading it on the blog of Paola and a little 'because I had to dispose of 200g of chestnut flour that was lying there since last year:)) Here's how they were born and my ravioli stuffed with chestnut flour and Pumpkin .

From the original recipe as usual I did some changes, this time at least, a bit 'to personal taste, because there's not much love macaroons, a little 'out of necessity, as Paola did not put water, while I had to add it by force, because the dough is not tied to anything.
We place so my verson, but also go for a ride even in his blog, because it's worth it!


Finally, I participate with this recipe - a hair-raising to Rebecca :

INGREDIENTS

flour chestnuts 200g flour 600g

Eggs 6

Lukewarm water glass ca.1

Extra virgin olive oil 2 tablespoons

Salt to taste (do not worry if it has little if anything salerete more cooking water)

a whole pumpkin in the round (1kg / 1,5 kg) 4 medium potatoes

Parmesan or grana cheese a few tablespoons
Salt, pepper and nutmeg




PROCEDURE
Mix the flour with the eggs, oil and salt, having at hand a glass of water and add if necessary.

When you format a nice smooth ball, wrap in plastic wrap and refrigerate for at least half an hour.

In the meantime, put in oven to bake the pumpkin, I would say at 150 º for at least a quarter of an hour, and boil the potatoes in lightly salted water.

Place pumpkin and potato into a bowl, add the grated cheese, salt, pepper and nutmeg (do not skimp here, instead, that the pumpkin is very sweet!) and mix all together, creating a beautiful soft cream.

At this point, prepare the dumplings, pull the dough by hand or by machine (santa machine! With all the dough I did I would have killed to pull by hand!).

Prepare the circles with a cutter, maybe with the milled edge.

Place a teaspoon of filling in center of dough circle.

Close to half of the ravioli with the help of your fingers.

Place the ravioli on a plate with a lot of flour or you attack, you can eat them right away, within a couple of days or freeze them and then have them ready to be put in water to boil.

seasoning, I used a bit 'of butter and a generous sprinkling of parmesan and black pepper, a perfect contrast with the sweetness of the ravioli filling zuccoso!

ENJOY!

What Color Goes With Bergundy

with frangipane cream and cherries

We are monitoring the number of pies that I made to bring in restaurants, today I want to propose it the frangipane tart with cream and cherries .

I never bought the cherries, I do not know why because in the end I like, but since I knew the frangipane cream and I used this tart, I had the curiosity to use, since Apparently the two go in pairs beautifully. I talked with my husband so many times (by phone as it is still in Lebanon) and he always turned up their nose (again by phone of course;))), successfully made the enterprise to take away any enthusiasm.
Then he came here and went to the grocery store to Metro where I was satisfied to give background our assets between pounds of flour, boxes of masonry mortar type icing sugar and real brick of chocolate cake.
until at a certain point he stopped, almost in ecstasy, before a barattalo ceramic 750g Fabbri cherries ... I told him that they were cherries, which he did not like and the great love of my life piece of what I say? "But you did not want giustappunto making a tart with cherries?"
And they say us lowly women and manipulative ...



INGREDIENTS
half of the pastry dough that this recipe is seguedo .
butter 90g sugar 100g

almond flour or almonds sbriociolate
100g flour 2 eggs 40g

Sour taste



PROCEDURE
As I wrote about ingredients, crust was half a loaf made with this method , the quantities are in fact perfect for two average-sized tarts.
As you rest the pastry in the refrigerator, prepare the frangipane cream starting to blend together the eggs and sugar then add softened butter into small pieces.

Then add the flours and mix well. Remember that you can not find almond flour you can just finely chop the blanched almonds.

Now pull your pastry, place it into the mold (I always put the wax paper because I am more than comofo butter and flour) and bucherellatela.

Place the cherries on the bottom, how many depends on what you like and what you want in spicchino tart. Little trick that I have taught the basic course in Bakery: Do not put fruit, chocolate chips and anything else except cream in the center of a cake, or slices do not come out clear. I know that may seem obvious, but I never thought I'd share this idea and I wanted just to those who are a bit 'Dordolo like me! ;)

Fill with cream and then prepare the grill to put over the pie.

I had to do a patch too, damn! But the end result was not so disastroso.

Cuocere una mezz'oretta a 170º circa o per lo meno fino a quando la frolla raggionge un bel colore dorato.

Prima di togliere dallo stampo, aspettare qualche istante che si raffreddi altrimenti si spacca tutto Se volete potete anche mettere sopra un po' di zucchero a velo, ma io credo sia un po' troppo dolce e poi la differenza di cromatura la rende davvero bella, non trovate?

BUON APPETITO!