Mix For Belgian Waffles

a breakfast cake, mud cake with ricotta

Hello everyone!

my wedding is approaching and as I will go to live in Piedmont I'm trying to absorb as much as possible the atmosphere of the house .. and what better recipe for Mom? so I'm copying my favorite in my libruncolo. among other things, but my

mma hates cottage cheese and not eat mai.ecco that I present a simple pie with ricotta, which I tried to see if it has the same taste of their mother tongue ..

plus I found my daughter's drawings in the recipe:)

fresh ricotta

here's what you need

300 g cheese

200 grams of sugar 3 eggs 250 g flour

a packet of yeast

peel grated lemon

butter 25 g icing sugar

how do you sift the fall making ricotta in a bowl, add sugar and lav

orate the ingredients until the mixture is well blended .

Break the eggs, separating whites from the yolks, add them to the mixture and add the flour and baking powder. stirring Gently add the egg whites

and the grated rind of lemon.

pour the mixture into a baking pan and bake at 180 degrees for 50 °.

spolverizziamola and churn out cake with icing sugar to taste

the photo is ugly and I apologize

here are my doodles:)

with this recipe I attend

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know Catherine s emplicemente pink pepper ? is very nice, polite and above all has a wonderful blog! so I came across in his mud cake and I felt really good .. i am happy to let you all know, the only difference is that there I put the rum ..

very good! So comfortable!

here's what you need:

125 g dark chocolate 125 g butter

230 g of sugar cane

70 ml of water 1 egg beaten

125 grams of flour

00 1 / 2 teaspoon baking

15 grams of cocoa

drops of vanilla

sugar

preparation

fuso.quando we melt the butter has melted add brown sugar and water and bring to a boil.

remove from heat and add the chopped chocolate and stir until melted. let cool and add the beaten egg and vanilla previously. then we combine the sifted flour to which we have previously joined the baking powder and cocoa. Mix well and pour into a mold of approximately 20cm and bake at 180 degrees 40.45 minutes.

dusted with icing sugar e. .. enjoy it!

enjoy!

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perch

wanted to do this perch fillet in the oven, but alas, it was going to the washing machine and the whole electrical system would not hold .. then I said to myself, oh well, try it in a pan!

perch fillet crispy

a fillet of perch

breadcrumbs

oil

sprinkle with breadcrumbs perch, put a little oil, and we get pleasure pepiamo .

here that he was ready to go in the oven .. I change my mind, I cut it into pieces and fried with a little olive oil over vivace.si will form a crispy crust, keep the taste of good fish and it will be easy and light!

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crunchy cabbage rolls minimal influence

Hello to all!

today I propose a quick recipe for a good outline and veloce.li I called minimal because the ingredients are pochissimissimi

cabbage rolls minimal

ingredients

cabbage

fontina grated Parmesan cheese slices

salt pepper oil

preparation

leafing through the cabbage, taking care not to break the leaves. Boil them in salted water and let asciugare.togliamo the hardest part of the stem. We have at the center of the leaf and a slice of fontina close to mo 'to roll.

we cook in a pan with oil, we go and cook pepiamo.non need a lot because the cabbage already boiled just long enough to soften the cheese and create a crust in

back to the cabbage. after cooking we put a sprinkling of Parmesan cheese to taste and serve!

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flu has arrived and I did not leave her! Is that I am in bed since Tuesday and I did not really want to cook .. but post- I read and follow you forever!
a hug and see you soon!

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a very sweet gift!

hello to all!

is all day I do not feel well, I measure a fever ... 37.6! Uff, and Sunday I just venerdì.domani commitments! Maybe pass me!

today to sweeten the day has come a very special present:

won the giveaway for the wonderful Laura tren .. thanks a lot!

go find it, is a charming place!

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"Valdirivo!" Orange Delight cookies

Hello to all!
the title might seem as a wonderful dessert! And instead is the name of a fantastic b & b near Florence .. try to visit http://www.valdirose.com/ and I bet you'll be enchanted!
also Irene in her sweet blog http://www.valdirose.blogspot.com/ launches offering 2 fantastic giveaway night to the winner!
to see him run!

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These cookies have a really unique scent, which enjoy them with a little beauty 'of tea in this cold!

orange biscuits

ingredients

150 grams of butter

100 gr sugar

250 grams of flour 2 egg

80 grams of sugar cane

1 orange peel grated

salt

preparation

worked well the softened butter with sugar, salt and orange peel and egg yolk. add the flour and let this mixture with a sausage, wrap in aluminum foil and let stand in refrigerator 2 hours. Preheat oven to 200 degrees. Beat egg yolk and brush on our "sausage", which then passes into the sugar cane. cm discs cut by half, and place them on baking tray slightly spread apart. I cook 12-15 minutes. let it cool before you remove them!

the picture is not the best but were quickly devoured!

to participate with this recipe:

Schoolspecialtysupply

real Salvatore de Riso

I love the pastry chef Sal De Riso, every creation is a work of art. I collected her recipes, I have a book, but the idea was too complicated to carry out its sweet bored .. I did last Saturday, to test the chef, has brought this apple pie, which he called "real delight "and that gave me the idea of \u200b\u200bnot being irrangiungibile.mi sister has asked me to name day as a gift of S. Titian and then, how could I not try? I stopped the cake itself without the jelly (I do not like) and decorate with meringue, but you back here all the steps!



real delight



ingredients



for basic pastry (with 500 g of flour)

to coat the base: orange marmalade

for the filling: 200 gr sugar





200 gr of butter a pinch of salt 6 egg yolks





3 eggs 350 g ground almonds 100 grams of flour



3 apples

sugar and cinnamon to sprinkle on apples to decorate

:



meringue apple jelly (100 g of egg white sugar + 150 g) sliced \u200b\u200balmonds





preparation

have a cake in our pastry rolled out, settle the edges. cover the base with the marmalade.

prepare the dough: assemble together the butter, sugar, salt, and add up the yolks and eggs. add the almonds (in theory should be dust, I have to leave some 'bigger and it was nice to hear them crack when you bite) and flour. Mix well and laid him on our pasta pastry. we cut our apples into slices, dusted with the sugar and cinnamon and put on our cake. bake at 180 degrees for 35 minutes.

I stopped here but Salvatore more ..

Remove the cake from the oven and pour it over the jelly. Prepare the meringue and the pastry bag we make meringues all around the cake and "cooking" with the flame from creme brule, so to speak.

end up with a sprinkling of sliced \u200b\u200balmonds!

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savory strudel with mushrooms, ham and chartreuse Bass in tinfoil

New Year's Eve I realized that my sweet and sour sauce I had bought half the ricotta to make a dough simple spinach and ricotta, but if it was forgotten! then I opened the fridge and I improvised this dough that has had great success!

savory strudel with mushrooms, ham and Charterhouse

ingredients

a roll of puff pastry

1 package of mushrooms

100 gr ham

100 grams of Charterhouse

1 egg yolk for brushing

oil

garlic

preparation

in a frying pan sauté garlic and oil. add the mushrooms and let cook. Once cooked let cool.

Roll out the dough and put the mushrooms, the ham over and then the Charterhouse

close then mo 'of strudel first closing the "tail" and then sides

and brush with egg yolk to give it a nice color

bake at 180 degrees for 25-30 minutes!

participate in the contest with this recipe of Zagara

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Hello and Happy Sunday!
still do not know if I like this version of the blog and fizzy orange, I have yet to decide ..

some 'time ago I tried the recipe for sea bass baked in the dearest of Renza Sfizi and pies .. Is really good and I will gladly propose! Renza thanks!

sea bass baked

ingredients

3 bass
6 cherry tomatoes 1 lemon

1 / 2 onion 2 cloves garlic


1 bunch parsley salt and pepper 1 cup

some white wine sprig of rosemary oil


preparation

Gutted, wash and scaled fish (I've made to me by fishmonger :)). Inside the belly insert the garlic, rosemary, salt and pepper.
prepare three sheets of greaseproof paper, we a tablespoon of oil on each and let us place the center of the bass. Add fish on each of onion rings, slices of lemon, two tomatoes cut into quarters. Flush with oil and 4 tablespoons of white wine. we end up with a sprinkling of parsley. close cones, loosely and bake at 180 degrees for 20-25 minutes.
serve directly in the cones!

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a site too cute!

I invite you to visit this site very nice, friendly and trinkets that creates original .. there is also a giveaway:)
http://indollgences.blogspot.com/

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Pancakes!

Usually they cook special things when we know to share them with someone .. a few mornings ago, however, I woke up and found myself alone at home and then I decided to cuddle making me pancakes! simple and fast, turn breakfast into a special cuddle .. especially adding the chocolate chips like I did!

Pancakes with chocolate chips

ingredients

100 grams of flour, 2 eggs
,
120 ml of milk,
a pinch of salt, 2 teaspoons baking

chocolate chips

Case

separate the yolks from the whites, retaining the latter. add milk to yolks, stir well and slowly add the sifted flour to which we added the yeast. whip the egg whites and gently incorporate them into the mixture. Once you have a nice batter add some 'chocolate chips. (to taste).
heat a pan with a little 'butter, melted when it put two tablespoons of pastella.facciamo enlarge bene.quando we see that comes off well from the bottom turn and brown the other side .. here we prepared a hot pancake!

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an extra gift

Since Christmas is coming, I was able to shell out an extra gift for my boyfriend!

Q T his wonderful mold Silikomart!

now I just have to think of a recipe to fill! Suggestions?

:-)

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pineapple sorbet

From outside the window feel the crunch of the snow is melting, is a noise that I love, I am reminded of the woods!

All the cold and ice in recent days reminded me of the cooking recipe that the teacher taught us in his course of cookies that I took a week ago. One of the participants had requested an idea for a sweet dessert of fresh and not too elaborate. here's the idea, which can be prepared long in advance and I am happy to share with you .. let me know if you will! (Ps. I will do it at dinner New Year's Eve)

Pineapple Sorbet

take a ripe pineapple, we clean it well and cut into cubetti.non must be no waste of skin. we put these cubes in a freezer bag and put it in the freezer. (Even a month before!). In the meantime prepare a so-called "syrup 50-50" or 500grammi of sugar and 500 grams of water. that we can spice to taste with cinnamon, star anise, which will be added when the syrup is boiling. we do cool and puts it in a glass jar tightly closed. It can last for 15 days without ever opening it.

the day of our dinner we pineapple cubes in a blender and the syrup slowly until it becomes creamy. it's up to us to decide whether to add the syrup.

this can be done with peach, melon .. to remind us of the summer gone!

idea of \u200b\u200bdecoration: thinly sliced \u200b\u200bpineapple, dusted with icing sugar and bake!

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a quick and tasty side dish

Good afternoon!
today I feel sad, captain of those days that you feel down, down, down .., moreover, the Paul Fox also said that the twins is not a great day!
The other afternoon I exchanged emails with a couple of friends of the Piedmont to make arrangements for New Year Gala Dinner, which will be packaged by willing to help me because my hands .. I brought them to divide and sweet contorno.Alla question, "intend to outline the appetizers?" I have fallen in his arms, if I call them boundaries, they are not starters!
This idea I have stolen from Cristian Bertol, who proposed the test in an episode of the Cook

Radicchio to the plate with "ribbon" of bacon (I invented that name!)

Take the red radicchio, that long, we cut to length, and passes it to wash the plate until it's ready when appassire.una "tie" around a slice of bacon and sauté with butter nocina .. good and quick! :)

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"Science in the Kitchen and the Art of Eating Well" Pellegrino Artusi

Happy December 1st!

November has flown by, but left his son and his bad weather, torrential rain!

last night with my friend Francy, we found a new shop here in Pordenone, from where I write. It's called Cucina33 and it's really interesting. The thing that struck me the most are the books! Own books that I like: cooking, cooking! National, international, a little of everything ', a true paradise!

so, mesmerized, I was in the throes of rapture to buy everything I want it all-but wisely then I thought that Christmas is near, my marriage and also so I could make a gift list for those who want the original that allows me a gift not to spend absurd figures ..

But let us! The eye was upon this book by Pellegrino Artusi, and since that was the last copy and I have always heard, I got it!

It 's really beautiful, with recipes, tips of a modernity that are crazy!

knows she can not put on some of the outstanding recipe Artusi ..

you soon!

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Quiche Lorraine

Quiche Lorraine

ingredients

1 roll of puff pastry

200 grams diced bacon

salt and pepper

nutmeg 3 eggs

100 grams of cheese (Gruyere, Emmentaler or in an emergency parmesan / grana)

200 grams of cream (packet)

a knob of butter

Preparation

rolls out the pastry and you have in the pan, with holes in the fork a little.

we have made in a pan fry the bacon with a little butter. Meanwhile prepare

beating the mixture, with the help of a whip the eggs with salt, pepper and grated moscata.aggiungiamo cream and cheese and mixed bene.Disponiamo the fried bacon on the pastry, trying to cover everything well, pour over the mixture prepared with uova.Inforniamo at 180 degrees for about 20 minutes

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spaghetti with tuna sauce and fresh tomatoes

Good evening !

the other day at lunch I made this delicious pasta, a recipe for Laura Ravaioli, although I have not finished with basil and savory as she does.

I like Laura a lot, especially since the follow up facebbok, is kind, helpful and talented. can be found on Sky and Gambero Rosso Channel, but we come to the recipe!

pasta with ragu of fresh tuna and tomatoes

500 grams of spaghetti (Laura offers spaghetti)

a slice of fresh tuna (600 grams)

400 g tomatoes, pine nuts

oil

anchovies

garlic

fennel seeds

in a saucepan, place the oil and garlic, when they are hot add the anchovies and fennel seeds. wash the tomatoes, cut them in half and put them in one layer on a pirofila.li seasoned with hot oil and anchovies, and we pass them at 220 degrees for 10 minuti.mettiamo a sprinkling of pine nuts.

Meanwhile, cut the tuna into small cubes and, once the tomatoes are ready, add in the pan, too. put the pan in the oven off. the heat of the latter and those tomatoes will cook the tuna.

in Meanwhile, cook pasta and dressed in the same pan

Bon Appetit!

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a new blog candy!

running around the blog (my new passion), I found this very nice candy!
participation of so many to properly celebrate our new friend!

http://