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!

Lavender And Green Shower Curtains

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!

What Is The Best Way To Masterbate In The Car

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!