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PANETTONE Simili sisters






Fabulous, really fabulous stuff .... you can fill with sweet or savory stuff ..... a pleasure! I for my family I have chosen the filling salt .... AH! forgot un'impasto is without eggs. here are the pictures:





















But 'nuff said ... and we're off ..... after all "mica is printed in the fall Lumago 'ntel crock"

Ingredients:
Manitoba
1 kg of flour 400 gr.
75 grams of water. yeast
150 gr.
soft butter 50 gr.
15 grams of lard.
100 grams of salt.

sugar Put everything into the mixer and operate the hook until vel.1 amalgamatura
When the dough will climb on the hook then it's time to take and to divide it into two balls, to be made to rise on a work surface covered by a bowl for at least 50-60 '
Take the dough ball and roll it again to put it to rise into the paper panettone mold ... I have used two 750 gr.
Brush surface with beaten egg and cover the bell with the help of a pan and let rise until has reached or almost the edge of the mold (about an hour and three quarters)
Place in oven at 180 degrees for 40-45 'out of the oven Just
Using two skewers for toothpicks on the bottom and allow to cool upside down by leveraging the tall pots or books ...
Leave to rest in this position until it cools down ....
Then remove the mold and cut into horizontal slices will be from 6 to 10 slices (depending on whether you like them more thin or thick) and fill to taste with various creams or stuffed salty .....
shows you my favorite:
mayonnaise and tuna, anchovies and capers blended

gorgonzola shrimp cocktail sauce and bacon and walnuts
butter and mayonnaise and cooked ham

Instead
for dessert:
Custard

chantilly cream chocolate chocolate chip
jam berries and bitter orange

Kisses and still wishes to all

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chocolate salami VERSION NUMBER 2






This is another version of the famous chocolate salami .... not the first I liked it ... but you know, when I fixed up an argument then "it produces a rota!

E 'that right! the other is that of the recipe


Ingredients: 150 gr
.
150 grams of butter.

sugar 3 eggs 80 gr.
cocoa 350 gr. of Mollicone (chunks) of panettone
icing sugar for dusting qb

PROCEDURE:
Fit the electric mixer with the butter and sugar
join the eggs, one at a time,
join the cocoa powder, whisking
always join then, with a wooden spoon, the cake of mollicotte Modeling and mix well with hands
giving it a form of sausage
place it in a sheet of baking paper sprinkled with sugar and close to salami
aluminum covered with paper and put it to rest in frezeer for at least 1 hour and then leave it in the fridge at least for another hour, preferably
1 day before serving, brush with icing sugar, cut into slices and serve with a side of vanilla cream warm .... a pleasure!!

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SALAMI CHOCOLATE (First recipe)







Congratulations to all!! We're almost there!! Christmas is almost that time ..... and I have experienced and will experience some recipes ..... Let's start with the salami and tasty .... classic!

Yeah I know the photo sucks! but the flavor is phenomenal



OK!! Let's go!

INGREDIENTS: 400 gr
. walnuts
400 gr.
200 grams of dark chocolate. sugar
150 gr. of orange peel and citron cadite

4 biscuits 2 eggs 3 tablespoons milk

grated lemon peel 5 cloves


cinnamon Preparation:

1. block;
2. finely crushed chocolate
3. put the milk with the chocolate in a Pyrex bowl and melt
4. Place sugar in another saucepan with a tablespoon of 'water and dissolved in golden caramel
5. In another saucepan put the candied walnuts chopped lemon zest, cloves and cinnamon and pour over the melted chocolate and mix
   
6. also add caramel and mix
7. join the beaten eggs and mix well, then place over the heat on low flame and cook for 5 minutes
8. Sprinkle the powder biscuits a sheet of parchment paper and pour the mixture just cooked
9. helping us with the wax paper and shape into sausage then wrap
10. Fasten everything with string (like the real homemade salami)
11. Place in refrigerator to cool for at least 24h
12. Good snack!

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TOTEM TO FRESH RASPBERRIES and custard flavored with lemon











excuse the absence! But listen, listen, STO finally realized my dream! I am following a course FA-VO-LO-SO PASTRY WITH A TEACHER WHO IS REALLY THE PASTRY !!!!!! I'm so happy BUT SO HAPPY THAT GO TO WORK EVEN MORE 'willingly ...' cause I know THEN AVRO 'LESSON or I'll have' DO HOMEWORK !!!!! EXPERIMENTING The cleverness OF MY TEACHER AND 'MIND-BLOWING! DA Scapecchi!! A REAL SATISFACTION FOR THE EYES! AND I WILL TRY 'TO ABSORB THE MORE' MAY HAVE NEVER BEEN SO ..... 'CAREFUL WHEN IT WAS NOT EVEN IN SCHOOL OF MY PROMOTION!
BUT YOU CAN NOT IMAGINE MY HAPPINESS 'FINALLY I CAN DO SOMETHING THAT I REALLY LIKE AND NOT JUST WHAT YOU NEED TO DO TO DO OE! NOT I think we'd be able, usually when I really care about something, something else gets in the way AND EVERYTHING IS GOING to the dogs!

But 'nuff said ....." NOT PRINT A MICA HERE COMES THE FA Lumago NTEL stubborn! "

THIS SEMIFREDDO I did for THE MOTHER OF MY AUNT ELA MOROSO last weekend

INGREDIENTS:
FOR THE SPONGE:

• 75 gr.
• sugar 75 gr. flour 3 eggs
• 18 gr. starch
• a hint of vanilla

FOR CREAM:

• pint of milk
• 5 egg yolks 100 gr.
  
• sugar 60 gr. flour
• 2 gr. isinglass
• rind of half a lemon

FOR FRESH RASPBERRIES:

1. 400 gr. raspberry
2. 150 gr.
3. 50 grams of sugar. Water
4. vanillin
5. 14 gr. isinglass

FOR THE BATHROOM:

1. 50 gr. of raspberries that will shake
2. 30 gr.
3. water 2 tablespoons kirsch or maraschino

FOR THOSE WHO WANT TO Decor (WHY NOT ME 'BY THE BOWL AND my mother in law was a little' COMPLICATED BRING BACK THE FRUIT)

1. 
   
2. raspberries icing sugar

PROCEDURE:

1. prepare the sponge: Whisk eggs and sugar flavored with vanilla
3. We incorporate starch and flour (sifted) Mix gently
5. Pour into a mold for plum-cake
   
6. Bake at 175-180 ° for 20-25 '
7. Turn out and cool
8. prepare the cream: Heat the milk with lemon and 20 r. sugar
9. leave to infuse for 40 '
10. Soak gelatin in cold water
    
11. Whip the egg yolks with remaining sugar to eggs
12. We incorporate the flour from lattte
13. We remove the lemon peel and pour the mixture of
14. Mix eggs and put back on fire (medium heat)
15. Stir until thickened
16. withdraw them from the fire
    
17. We combine the gelatin mixture to hot cream and mix well
18. Let cool and cover with plastic
19. prepare the fresh raspberries: Soak gelatin
20. Bake raspberries with water and sugar for 1 minute
21. Put all in blender and blend with the vanilla
22. Let us all with the shake colander
23. We remove from 50 gr. (We will need to get wet)
24. Take, again, shake the 3 teaspoons in a tegamello that put on the fire and where we dissolve the gelatin
25. Combine gelatin and mix the rest of the smoothie
26. Prepare the syrup: Take our 50 gr. to shake, uniamoli water and bring to a boil on the stove
27. Boil for 2 minutes
28. Remove from heat and let 'liquor chosen
29. Let cool
30. Mounting parfait: bathe the mold for plum-cake with water and lined with plastic wrap
31. pour into the fresh raspberry keep aside 8 tablespoons
32. frezeer Put in at least 20 '
33. Meanwhile, we cut our sponge cake into two parts of a slightly thicker 'other
34. Rifiliamone edges and the surface
35. Place the sponge on the thinnest of fresh raspberries and wet the surface with the wet
36. Versiamoci cream and put back in for another 10 frezeer'
37. Versiamoci then the fresh raspberries, which you should put back in again for another 10 frezeer '
38. bathe another layer of sponge cake and put it on the cake, the wet part to the filling
39. Cover with foil and keep in refrigerator for 8 hours
40. put on a plate on the plate and the surface decoriamone Dust the surface with the raspberries with the sugar veil as if it was snowing!

good appetite at all !!!!! let me know and I recommend the words "magic and sorcery"

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DANUBE SWEET PRETTY QUICK


This is a fairly quick recipe, because the moments of leavening are reduced to a minimum ....

Needed: One
24 cm springform pan.

Ingredients: 500 gr
. Manitoba
flour 25 gr. yeast
100 gr.
sugar 1 egg yolk 1

200 gr.
80 grams of milk.
butter vanilla extract a pinch of salt


Filling:
course Nutella

decoration:


vanilla icing sugar Preparation:

Dissolve the yeast in a cup with a tablespoon of sugar and milk and melt Throw
way on the surface of the bowl a handful of flour and wait at least 15 '
Wait until the surface cracks are formed
Put the remaining flour in bowl and pour the contents in the center of the bowl with the yeast and operate the hook
Add eggs and re-enact the hook
Add sugar
Add the butter into small pieces , aroma and salt
work continuously until it's become very homogeneous
Take the dough and put it in a floured bowl and covering with a damp cloth let rise in a warm place until volume has doubled (to me c ' It took 30 ')
then picked up again and hands off as many balls (there are about 20)
Mash each ball in the palm of the hand, and stuff the center with the wonderful Nutella, then close the ends and in the hands riappallottolare
Place each ball into the springform pan lined with parchment paper
Let them rest for an hour
Bake for 35 'to 180 °
Dust with icing sugar and serve ...
But I let it cool and then packaged for bringing it to my boyfriend's mother, who loves my cooking and my ability to make cakes and do not have too many fixations on the line and diet etc. etc ... how many people I know ...




But I wish you all Good Appetite!

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SEMIFREDDO NUTELLA SWIVEL WITH DECORATIVE!




This cake I made for dinner with friends that I had been invited ! Un'antipastissimo of preparing meats and a wonderful grilled meat, especially for me, because after what I've had this summer, unfortunately I became intolerant to so many little things that I liked to eat ...
Then I could only repay by bringing what I can do more ... a beautiful cake .... plus a parfait that is always and never fails!

Ingredients: Pasta
For the biscuit:

4 eggs 100 gr.
sugar a pinch of salt
120 gr.
flour 30 gr. starch or cornstarch

vanilla 2 teaspoons baking powder 125 gr. of amaretti

For the pastry: 150 gr
.
flour 50 gr. icing sugar a pinch of salt

a small vial of lemon flavoring
100 gr.

of butter For the filling:
a box of 250 gr. ditto for
ricotta mascarpone
80 gr.
fresh cream 100 gr.
sugar 2 tablespoons chocolate liqueur
100 gr. chocolate hazelnut chopped
4-5 tablespoons of Nutella (I made 6)
10 gr. jelly food

Also:
Nutella for the inside of the roll
chocolate liqueur such as bathrooms for the roll
hazelnut chocolate glaze and chocolate chips


Preparation: For the pastry

usual procedure and allow to cool in refrigerator, wrapped in foil
For the sponge add the dry ingredients together as for the wet ingredients and then mix together
Spread on a baking sheet, lined with parchment paper and bake for 15 'to 180 °
A cooked, turn on a damp cloth and covered with sugar and roll the pastry resume
Meanwhile, roll out the bottom of a 24 cm cake tin with a zipper. in diameter
Punzecchiamone the base with a fork and cover with parchment paper and dried beans, cooking white
Bake at 180 degrees for 15 'then remove the beans and cook for another 10'
oven and cool
Meanwhile, unroll the scroll and spalmiamolo Nutella dissolved after wet with a little liquor, then riarrotoliamolo
Prepare the filling by combining all

Editor:

Cut the roll into many records, not too thin so that you break the crust cooled and
Resume riposizioniamola inside of the cake
Spalmiamola of molten Nutella
endorse on it the rolls horizontally, and decorate with the remaining walls resting
Fill the springform pan with all the stuffing in the fridge
We
Decoriamone the surface before serving

NB: More than we ... More Nutella is good!

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DREAM WITH WHITE PETALS



This cake I created with the dream to coffee, but I posted just now, because I could not upload photos nor do I have had time to write the recipe .... but now that they are in P. Marghera (for work) I take this opportunity!

To Pan English high-soft and delicate

• 6 eggs
• 225 gr. sugar
• vanillin
• 150 gr. of flour "00"
• a pinch of salt

For the cream:
or you look in my recipe, "a fabulous cream," or

• 4 eggs
• 125 gr. sugar
• 25 gr. flour
• 6 gr. jelly food
• 250 gr. fresh milk
• lemon
• 2 tablespoons light rum
  

For Cover:

• 200 gr. mascarpone
• 1 tablespoon of icing sugar vanilla
• 2 tablespoons light rum

For Garnish:

• 200 gr. whipped cream
• 150 gr. white chocolate
• 30 gr. dark chocolate

Or do as I do, that the cakes had to be taken away the next day, not having the structure to the cream and not wanting to dismantle it, I made the meringues in place of cream and petals white chocolate!

Preparation:

1. In bowl place the egg yolks and sugar and fit for 10 '
2. Meanwhile, with the electric whisk beat the egg whites until stiff (perhaps with the help of a little' salt)
3. Add flour mixture to egg yolks
4. Join vanilla
5. Mix the egg finally
6. Pour the mixture into a mold to be 22 cm. Hinge
7. Bake at 180 ° 30'-40 '
8. Do the toothpick test to see if the center is dry
9. prepare meantime, the topping:
10. Soak gelatin in water
11. Pour the milk into a saucepan and add the lemon zest
12. Set to brand
13. Remove from heat and let cool
14. Beat the egg whites
15. Mount yolks with 100 gr. sugar
16. Combine the flour to the yolks and mix well
17. join wire milk
18. back on the fire and cook until glaze
19. Then remove from heat and add the rum and the gelatin
20. Mix well
21. then join the remaining sugar
22. join the egg whites stirring gently from bottom to top
23. Let thicken
24. Meanwhile separately mix the mascarpone with the sugar andthe light rum (otherwise stain the color of the cake ... but that must be candid !)

Editor:

1. Cut the sponge cake into 3 discs
2. In a small bowl mix 3 tablespoons of rum to 2 of water
3. Pour the syrup with rum on the first disc of sponge and spread with half of the cream
4. superimpose the second disc operation and solidarity, ending all the cream
5. Cover with the last album,
6. Brush too cn rum and coat the surface with the mascarpone cream, if we are to decorate with whipped cream ... spread the mascarpone mixture on surface and walls, if we want to decorate everything with meringue
7. prepare decoration:
8. If we decided to replace the cream with meringue (you can look for ingredients in my recipes ) then we'll make a little 'small decorating the circumference suerficiale and design of "virtual slices" plus a little bigger for the center and type of leaf or petal meringue to the edge of the board
9. If we decide to decorate with the cream then the petals can make them with white chocolate .... and in this case we merge the two chocolates in a water bath in two tegamelli different
10. Then on parchment paper, with the help of a spoon spread a small amount of chocolate to draw a kind of petal ... until all .... not ours!, but the chocolate and let cool
11. With the help of dark chocolate and a Conine with parchment paper draw lines on the petals
12. Make tufts of whipped cream on the cake and put the cream on the side surface and adhere the petals, being careful not to break them in the crush
13. EEEE ..... VOILA 'THE GAME AND' DONE!
14. This cake was a hit! .... why gentle and delicate palate and is not lappa giuù too fast!

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DREAM SOFT COFFEE 'a cake for my


















Yesterday my parents were invited to a party of friends, everyone brings something and I said to myself as the best opportunity for me to experience A new cake ....
Given that the area has been decorated with meringue pie because I did the day before and the cream would not last for the next night ....

Ingredients:
For the base: Sponge cake bottom and soft

• 4 eggs
• 180 gr. sugar
• a pinch of salt
• a teaspoon of cinnamon
• 50 gr. butter
• 50 gr. flour
• 150 gr. Hazelnut finely crushed praline

For the coffee cream:

• 600 gr. fresh cream
• 120 gr. sugar
• 125 gr. coffee cream (liqueur)
• vanilla essence
• 12 gr. jelly food

For decoration:

• meringues (I used home-made ones) or cream mounted
• hazelnut praline for garnish
• chocolate curls

Needed:

• a springform pan 22 cm
• A mold of 22 cm. For the filling, which, being highly liquid passes from the springform pan

Procedure:

1. Prepare the base: Place in bowl the eggs, salt, cinnamon and sugar for at least 5 '
2. Melt the butter in a tegamello
3. Add egg mixture to the flour and hazelnuts, finely crumbled
4. Combine the butter mixture zone
5. Mix well and pour into springform pan, lined with parchment paper
6. Bake at 180 degrees for 40 'or until the toothpick test, the center will be dry
7. Cool
8. prepare the cream:
9. Soak gelatin in water
10. Boil the cream with sugar and vanilla
11. stir until sugar is dissolved
12. Dissolve gelatin in boiling liquor
13. Combine gelatin with cream
14. Place the mold of 22 cm and let stand until cool and then place in refrigerator until solidification
15. proceed with the installation:
16. Turn the cream over the hardened base sponge cake
17. Garnish with whipped cream or meringue layers of chocolate and hazelnuts

Bon appetit!

Gretchen Rossi Swimwear

FRUIT STRUDEL WITH CREAM CHEESE



AND YOU HAVE TO SAY I LOVE !!!..... THIS IS THE STRUDEL
L 'Nth VARIANT!

For the pastry: puff pastry


For the filling: 500 gr
. fresh fruit (apricots, berries, Rugna, figs etc.)
400 gr.
ricotta 70 gr.
butter 4 egg yolks 80 g
. icing sugar lemon
bio
breadcrumbs (one tablespoon)
honey (one tablespoon) apricot jam
(two tablespoons)

Prepare the dough: Mix the ricotta with

sugar Add the egg yolks and grated peel
Then add the lemon, the chopped fruit
Take the pastry and roll out
brush it with melted butter and sprinkle with breadcrumbs ....( the more 'sweet tooth can toast the breadcrumbs in a pan with a trickle of 'oil)
Spread the filling and roll up the ends

Close Brush surface with melted butter
Sprinkle the surface with sliced \u200b\u200balmonds and granulated sugar
Bake in preheated oven at 180 degrees for 30 ', let it cool

Dust with icing sugar

Buon Appetito!

Chivas Brothers Limited Aberdeen Scotland

AL KIRSCH CHERRY!


THEN .... I HAVE A CHERRY TREE IN THE GARDEN, whose fruits are NEVER eat because 'Acidic .... WHO IS NOT KNEW IT BELONGS TO THE GROUP OF THE CHERRY CHERRIES SOUR CHERRY GROWING IN ACID DIFFERENCE OF CHERRIES SWEET CHERRY GROWING IN TIME ... Last summer I told myself ... BUT WHY 'Let go bad ... ADD SUGAR AND GAME AND 'DONE!

INGREDIENTS:
1.150 kg. black cherry juice

example of two large lemons 1 cup apple juice
800 gr. sugar
half a glass of kirsch or maraschino
PROCEDURE: Wash cherries


Keep Dry and clean by a dozen stones with a hammer to break
Close kernels and seeds of a lemon in a saucepan and Garzino
Take Put the sugar and a glass of water and mix

Add the lemon juice Melt the sugar over a low heat, stirring constantly
Bring to a boil, skim and cook low heat
bag Add apple juice and sour mix

Skim and boil again and continue cooking over high heat for 10 'so that the syrup will become pink
Please take consistency to the mixture and remove the bag of seeds
Add the liqueur
Mix

Let stand in the pot already sterilized jars in boiling water

GOOD ON ALL OR a rusk on a slice of toast and cereals
kisses:





MY