Tag: appeals to children

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Wholemeal cookies with chocolate chips (recipe without eggs)

Today was a raining and then to warm up a little bit what’s better than the oven! Wholemeal cookies with chocolate chips!

It’s some days that my daughter asked me to make cookies and today I satisfied, we made together with what we had.

Since it is the weekend, stocks are scarce, we do not have more eggs and has remained the only whole wheat flour.

So cookies without eggs, whole wheat flour to make them more greedy and a bit of chocolate chips nicely made ​​in the shape of animal:

Wholemeal cookies with chocolate chips (recipe without eggs)
 
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Wholemeal cookies with chocolate chips, recipe without eggs
Autore:
Ricetta: Dessert
Cucina: Italian
Ingredienti
  • 250 g of wheat flour + enough for flouring
  • 1 teaspoon of baking powder
  • 1 teaspoon of honey
  • 90 g of sugar cane
  • 50 g of butter
  • 30 g of chocolate drops
  • 100 ml of milk
Preparazione
  1. Combine the yeast with the flour, chop the butter and create a compound crumbly.
  2. Making the fountain in the center and put the sugar honey and begin to knead by combining the milk.
  3. Meanwhile, it also mixes combine the chocolate chips.
  4. Form a compact and homogeneous mixture.
  5. Spread flouring the plan. Cut out desired shapes and place other little drops of chocolate in the cookie.
  6. Bake for 10-15mins at 180 ° C

 

When you remove them from the oven don’t worry if they seem too soft in the cool, they will become fragrant and retain their softness.

Happy weekend!

biscotti integrali gocce cioccolato biscotti integrali gocce cioccolato photo 3 biscotti integrali gocce cioccolato photo 2

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Sweet Muffin with zucchini

Today is raining angain..uff..

Today’s receipe is of my cousin, it’s nice and children like this!

Sweet Muffin with zucchini
 
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Sweet Muffin with zucchini, tenderly natural and good for childrens
Autore:
Ricetta: Dessert
Cucina: Italian
Serves: 10
Ingredienti
  • 150 g zucchini
  • 150 g of flour type 00
  • 50 g walnuts
  • 100 g of sugar
  • 80 g of butter
  • 2 eggs
  • 1 tablespoon of coconut grated
  • 3 teaspoons of cinnamon powder
  • half a bag of baking powder
Preparazione
  1. Wash and cut the zucchini into thin strips or those who prefer grater
  2. Mix the yeast with the flour, cinnamon, nuts have been chopped finely and coconut grated
  3. In a bowl, cream the butter with the sugar and add the egg yolks, more work
  4. Beat egg whites until stiff and fold into the mixture of butter and sugar
  5. Combine the flour mixed with the dry ingredients and finally add the courgettes.
  6. Put into molds previously buttered and floured (if they are not in need of silicone)
  7. If the mixture is too dry stretch with a dash of milk.
  8. Bake at 175 ° C for 25 minutes, leaving a small bowl of water in the oven so as not to dry the cakes trope.

The indicative dose is 10 or 12 muffins, depends on the forms.

 

Sweet Muffin with zucchini photo 3 Sweet Muffin with zucchini photo 2 Sweet Muffin with zucchini

 

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Green apple marmalade

Hello!! This is the first marmalade I learnt to do! It’ s my aunt’s receipe! Since last year I made the strawberries’ one http://ricette.donnaecasa.it/rosso-fragola/, here an other marmelade , different from the others:

Green apple marmalade
 
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Green apple marmalde, jam refreshed by the flavor of green apples
Autore:
Ricetta: Dessert
Cucina: Italian
Ingredienti
  • 1kg of green apples
  • 500 g of sugar cane
  • lemon juice
Preparazione
  1. Peel the apples and cut into cubes.
  2. Put them in a large pot with a bit 'of lemon juice and water
  3. bring to a boil.
  4. After 5 minutes, add the sugar and turn vigorously
  5. Cook the jam at least an hour and a half.
  6. Sterilize the jars in the dishwasher ..
  7. When and 'still hot put it into jars, seal and boil for 5 minutes.
  8. Allow the jars to cool the water to boil

Ciaooo

green apples marmalade green apples marmalade photo 2

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rice with basil cream and burrata

Hello everybody! How did you spend the weekend? We, as the rainy weather, sprawled on the couch! Today’s Receipe has been made on Easter Day! In fact it is a first impressive and elegant, also quicker to do. We cook at the time. I got this idea from the blog “un pizzico di noce moscata” Valeria Fina, a very young girl, whitch has many resources! Then I adapted a little ‘me and the only thing that I did not put are the pine nuts. Here is the recipe:

rice with basil cream and burrata
 
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rice with basil cream and burrata, delicate and refined
Autore:
Ricetta: First Course
Cucina: Italiana
Serves: 4
Ingredienti
  • 320 g of rice Canaroli
  • thirty basil leaves
  • Oil as required
  • salt to taste
  • 50 g of cheese
  • white wine to taste
  • Vegetable broth as needed
  • 20 g of butter
  • 1 shallot
  • burrata
Preparazione
  1. Wash the basil leaves, put them in a blender (or better) crush them with a little salt oil and pecorino cheese until creamy.
  2. Meanwhile, fry in a little oil to the shallot slices made ​​previously.
  3. Add the rice and toast it, then deglaze with the white wine and cook from time to time by combining the broth for 18 minutes.
  4. At the end of cooking, add the basil cream, stir in butter and cheese.
  5. Serve with a central burrata made ​​into small pieces

rice with basil cream and burrata photo 3 rice with basil cream and burrata photo 2 rice with basil cream and burrataGood week to all!

 

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Omelette with muffin form

Have you spent good April 25? We had an usual day weekly.

This is a simply and curious idea to present the omelette, which is selling like hotcakes even with children, then it is baked so healthy.

More than a recipe (since everybody do it) is simply an idea .. here’s the omelet muffin version:

Omelette with muffin form
 
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Omelette with muggin form, a alternative form to the usual omelette
Autore:
Ricetta: Second Course
Cucina: Italian
Serves: 6
Ingredienti
  • 3 eggs
  • 2 egg whites
  • 50 g of cheese
  • salt to taste
  • parsley to taste
  • pepper
Preparazione
  1. Beat the eggs with egg whites
  2. add cheese
  3. Season with salt and sprinkle with parsley
  4. Bake at 200 ° c for 15 mins
  5. Serve sprinkled with pepper
Note
You can pick whatever you want, insert vegetables, ham, cheese etc. ....

 

omelette muffin 3d omelette muffin 3d photo 3 omelette muffin 3d photo 2

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Centerpiece of semolina bread

As I told you, I wanted to post a lot of things for Easter, instead I find myself writing the recipes later.

This is the centerpiece of bread I made for Easter lunch, the peculiarity is that everything is made ​​from durum wheat semolina. The flavor is delicious and the figure in the table is well made! here’s the recipe:

Centerpiece of semolina bread
 
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Centerpiece of semolina bread
Autore:
Ricetta: Bread
Cucina: Italian
Ingredienti
  • 100 g of flour type 00
  • 400 g of semolina flour
  • 12 g of yeast
  • 25 ml of oil
  • 250 ml of water
  • 1 teaspoon of salt and one of sugar
Preparazione
  1. Combine the salt and sugar to flour
  2. Dissolve the yeast in a little water
  3. Place the flour
  4. put the dissolved yeast in the center and the oil
  5. Begin to knead and add more water
  6. Knead to form homogeneous un'impasto
  7. Let rise 4-5 hours in warm, dry place (I do overnight)
  8. At this point, roll it, cut the ends to form a rectangle that will be cut into strips.
  9. Roll each strip and then take them all and rolling it on themselves to form a crown.
  10. With the cut ends form a ball and place it in the center.
  11. Let the loaf rise for another hour.
  12. Brush the surface with oil and sprinkle with poppy seeds.
  13. Bake at 200 ° C for the first 20 minutes and then for the other 10 lower at 180 °C
  14. Place a bowl of water in the oven

As you can see the method for making bread is always the same, only that sometimes exchange flour or change shape. After several tests, I believe that once you find a method that is simple the bread is always good!

Centerpiece of semolina bread Centerpiece of semolina bread photo 2 Centerpiece of semolina bread photo 3 Centerpiece of semolina bread photo 4 Centerpiece of semolina bread photo 5

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Salty Biscuits with cooked wheat

Hello everybody! How did you spend the holidays? on Easter Monday we had a wedding! nice! Among other things, it was also our wedding anniversary, so what better place to celebrate it in a castle? Cavernago’s Castle, gorgeous!

How many delicacies and all kinds of finger food! I do not say ….

Talking about the delicacies and drinks for dinner or lunch here is a recipe you will make a great impression. I had the leftover cooked grain of pastiera and I thought we would give the savory biscuits for drinks. The only care is to keep the dough floured because it tends to be sticky.

Just roll into balls and flatten a little and bake to get some delicious cookies! Voilà the recipe:

Salty Biscuits with cooked wheat
 
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Salty Biscuits with cooked wheat, an unusual cookie but a true goodness
Autore:
Ricetta: Appetizer
Cucina: Italian
Ingredienti
  • 200 g of cooked wheat
  • 100 g of flour type 00
  • 50 g semolina flour for dusting
  • 1 egg
  • 30 g parmesan cheese
  • 80 g of butter
  • a pinch of salt
Preparazione
  1. Crush the grain with a fork, add the egg, salt and soften everything.
  2. Add the cold butter into small pieces Parmesan cheese and flour.
  3. Knead to a smooth dough
  4. Let rest in the fridge for a half hour
  5. Then proceed to form the cookies
  6. Take a bit of dough, roll into balls and mash, still holding the floured dough with semolina flour.
  7. Bake at 200 ° c for 25 minutes until redden a little.

 

Good week to everybody!!

Salty Biscuits with baked corn photo 2 Salty Biscuits with baked corn Salty Biscuits with baked corn photo 3

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Muffin strawberries and raspberries with white chocolate

Hola people!! While I’m writing this recipe, I’m already came back from the swimming pool exhausted. My husband gave me a subscription to the pool for swimming! It’ a joy for me!!!

T make my fatigue, I am enjoying good coffee with a fantastic muffins integral strawberries and raspberries with a luscious white chocolate,

Strawberry raspberry white chocolate muffin mmmmmm.

The whole wheat flour used has given  an irresistible fragrance, like the combination of white chocolate to red fruit. A bagel rocking short.
Voila’ the receipe:

Muffin strawberries and raspberries with white chocolate
 
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Strawberry raspberry white chocolate muffin, a sweet dose amazing
Autore:
Ricetta: Dessert
Cucina: Italian
Serves: 6
Ingredienti
  • 100 g of wheat flour
  • 2 teaspoons baking powder
  • 75 g of sugar
  • 75 g of butter
  • 100 ml of milk
  • 1 egg
  • 125 g of raspberries
  • 200 g strawberries
  • juice of half a lemon
  • 80 g white chocolate
Preparazione
  1. Cut the chocolate into squares and place in the freezer for 3 to 4 hours encased in a bit of foil.
  2. Wash the raspberries, strawberries and cut into small pieces.
  3. Put the fruit in the bowl and put over the lemon juice, a little sugar and set aside.
  4. In a bowl mix cream the butter with the sugar.
  5. In another emulsify the egg with the milk
  6. Add the sugar to butter and flour mixed with baking powder previously.
  7. Add the emulsion of egg and milk and finally add the fruit with a bit 'of its juice.
  8. Mix everything well leaving a 'compound, the muffin does not have to be perfect it leveled.
  9. Put the batter into 6 muffin tins filling them halfway.
  10. Add in all of them 2 squares of white chocolate and then close them by puting the remaining dough
  11. Bake at 180 degrees for 25 minutes.
  12. Freshly baked sprinkle with powdered sugar and eat them immediately, the chocolate heart is hot and well dissolved!

The dose is about 6 ramekins.

I used whole wheat flour, but you can use what you want ! Byebye

Muffin strawberries and raspberries with white chocolate Muffin strawberries and raspberries with white chocolate Muffin strawberries and raspberries with white chocolate

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salted codfish fritters

Today is very hot today!! is it normal??

However, the cod hooray hooray! I was a little reluctant to cook for its characteristic of being a little salty but then, after a day immersed in water, the salt has lost everything. its flavor wrapped in batter is very unique.

Follow me, salted codfish fritters:

salted codfish fritters
 
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salted codfish fritters, according exquisite seafood and delicious
Autore:
Ricetta: Second course
Cucina: Italian
Serves: 4
Ingredienti
  • 500 g of salt cod
  • 1 egg
  • milk as needed
  • enough flour
  • olive oil for frying
Preparazione
  1. Keep soaking the cod often changing the water for 24 hours.
  2. Then remove the skin and cut into chunks.
  3. Prepare a thick batter with egg, flour and milk.
  4. Bring the oil temperature
  5. Dip the pieces of cod in batter and then fried.
  6. Brown them on both sides and then place them on paper towels.

This weather makes me feel like a sea! and you?

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Beetroot Risotto with Taleggio cheese fondue

Beetroot Risotto with Taleggio cheese fondue

And after so much pasta here risotto. To be honest I love Pasta, only pasta but I also like risotto.

This was born out of an experiment, I bought the beets for a recipe that I have in mind but I have not done yet , I usually do not like this vegetable, but I like the color from the food.

Meanwhile here risotto, it ‘s very delicate and sweet flavor of the beetroot is damped by taleggio. Voila the recipe, beetroot risotto with taleggio fondue:

Beetroot Risotto with Taleggio cheese fondue
 
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Beetroot Risotto with Taleggio cheese fondue, the sweet taste of sugar beet lightened by the intense flavor of taleggio
Autore:
Ricetta: First course
Cucina: Italian
Serves: 4
Ingredienti
  • 320 g Carnaroli rice
  • 200 g beetroot
  • 1 shallot
  • Oil as required
  • vegetable broth as needed
  • half a glass of white wine
  • 30 g of grated Parmesan cheese
For the taleggio cheese fondue:
  • 250 g taleggio
  • milk as needed
Preparazione
  1. Dice the beetroot.
  2. Brown with a little of the shallot oil, and add the beet.
  3. Cook for 10 minutes with a little 'of broth and then blend with a kitchen blender (though not' shake well and there is' some diced okay).
  4. At this point, add the rice and toast it and deglaze with white wine.
  5. Reaching the end of cooking add the broth from time to time.
  6. minutes before the end of cooking rice, dice the cheese and melt it in a saucepan with a little milk.
  7. Turn off the rice, stir in the Parmesan cheese and a bit of fondue.
  8. Leaving aside some to pour over.

 

 

According to me like even the children!

 

Good evening to all!

Beetroot Risotto with Taleggio cheese fondue Beetroot Risotto with Taleggio cheese fondue photo 3 Beetroot Risotto with Taleggio cheese fondue photo 2

 

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Basket cheese crust

Basket cheese crust

Hello everybody! Here is a  simply preparation that  has a big effect: Here is the  the basket cheese crust :

Basket cheese crust
 
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Basket cheese crust, an easy way to decorate and enrich and spectacular dishes
Autore:
Ricetta: Appetiser
Cucina: Italian
Ingredienti
  • grated cheese to taste
Preparazione
  1. Warm a non-stick pan and cover the bottom with a thin layer of grated cheese.
  2. Melt the cheese until just barely see him flushed and combined. (Be careful not to burn it and if you see little holes, do nothing will be the special and you can not avoid them)
  3. Remove the pan from the heat and, before it cools completely, unplug the hard cheese from the bottom of the pan, being careful not to burn yourself, and that remains whole. (You can help with a kitchen spatula).
  4. Lay the disc of cheese over a cup upside down, trying to make it stick to the sides without breaking it so that, once cooled completely, take the irregular shape of a drum.

Turn it upside down and fill in  what you prefere.

Have fun.
Basket cheese crust Basket cheese crust step 1 Basket cheese crust step 2 Basket cheese crust step 3 Basket cheese crust photo 2

 

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Canederli with speck

Canederli with speck

Hola people! I told you in a previous post where I proposed the dumplings with spinach that I’d even those with bacon, my favorite! Well here they are today already tycoons and cool fresh for lunch.
These are my favorites! Since it is still slightly chilly there are. Here’s the recipe, canederli with speck, a typical dish of the Italian regional Trentino Alto Adige. They are big bread dumplings:

Canederli with speck
 
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Canederli with speck, a tipical italian regional dish from Trentino alto Adige
Autore:
Ricetta: First course
Cucina: Italian
Serves: 4
Ingredienti
  • 200 g of stale bread
  • 50 g of speck (a particular smoked ham)
  • 50 g of lard
  • 2-3 tablespoons of flour
  • milk to taste.
  • salt to taste
  • 1 egg
  • 30 g of grated Parmesan cheese
For the dressing:
  • melted butter
  • a few sage leaves
  • beef broth
Preparazione
  1. Soak the bread in the milk for about an hour.
  2. Cut the speck finely and brown it in a frying pan
  3. Wring out the soaked bread and transfer to a bowl
  4. Add the egg, Parmesan cheese, bacon and lard made ​​into small pieces.
  5. Knead and add flour.
  6. The mixture must be homogeneous.
  7. Shape into balls and roll in flour (about 8 - 2 for person)
  8. Cook in plenty of broth to simmer for about 10 minutes. (They are ready when they float)
  9. Remove them and serve with melted butter and sage.

Good sunday!

Canederli with speck Canederli with speck photo 3 Canederli with speck photo 2