Tag: appeals to children

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Puglia bagels with kamut flour homemade

Puglia bagels with kamut flourcascata

Taralli pugliesi or Puglia bagels with kamut flour. Tarallo is a kind of bagel from Southern Italy.

Do you remember the stocking of the Epiphany??? My daughter wants the bagels and so I decided to make them homemade! it was easy, turning between cookbooks paper and web, here is the recipe. I decided to do it with kamut flour, since I love it, Taralli pugliesi or Puglia bagels with kamut flour:

Puglia bagels with kamut flour homemade
 
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Puglia bagels with kamut flour homemade of course, home made, with the lightness of kamut flour.
Autore:
Ricetta: Appetizer
Cucina: Italian
Ingredienti
  • 250 g of flour Kamut
  • 100 ml white wine (prosecco for me)
  • 65 ml of oil
  • 1 teaspoon salt
Preparazione
  1. Add the salt to the flour
  2. Place a mound in the center,joint the oil, and then begin to knead with wine.Form a homogeneous mixture, cover with plastic wrap and let it rest a half hour.
  3. After Try to form cylinders of about 4 cm long and close.
  4. Spread on a floured surface to line up all the bagels prepared.
  5. Boil the water and put the bagels, when they come to surface they are ready.
  6. Drain them and put them on a plate and let them dry.
  7. Place them on a baking sheet and bake at 200 ° C for 20 minutes
Note
with these doses prepare two baking sheets, about forty bagels

Oh my mom .. I go to see Masterchef!! You follow it?  What do you think? kisses Kisses

Puglia bagels with kamut flour image 1 Puglia bagels with kamut flour image 2 Puglia bagels with kamut flour image 3 Puglia bagels with kamut flour image 4

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Small ridged pasta with peas and smoked cheese

Small ridged pasta with peas and smoked cheese

Hola guys! how are you? Here is pulled forward, sometimes I seem to lose the light of reason and I pissed, but then I take the reins … uffff ….

Today’s recipe is great, also liked to Romina … anyway, Let’s go to the recipe, Small ridged pasta with peas and smoked cheese:

Small ridged pasta with peas and smoked cheese
 
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Small ridged pasta with peas and smoked cheese, quick and easy recipe that appeals to children
Autore:
Ricetta: First course
Cucina: Italian
Ingredienti
  • 320 g of Small ridged pasta (In Italy it is called "ditalioni rigati")
  • 30 g of peas (also frozen)
  • 120 g of smoked
  • A knob of butter
  • pepper to taste
Preparazione
  1. Boil peas in salted water for 15 minutes.
  2. Add pasta and cook for the time indicated on the package (usually 10 minutes)
  3. Meanwhile, cut cheese into cubes and melt it in a pan with a knob of butter.
  4. Drain the pasta and dress with the cheese melted.
  5. Mix well and sprinkle with a little 'pepper.
  6. Serve hot

Small ridged pasta with peas and smoked cheese image 1 Small ridged pasta with peas and smoked cheese image 2 Small ridged pasta with peas and smoked cheese image 3

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Fashion cupcake with yogurt and chocolate

cupcakes yogurt cioccolato fashion

First of all, in this post I do my warmest Christmas wishes to the web world, as this blog will take a little break.

I wish you my best wishes for a HAPPY HOLIDAYS to you and your families.

Going back to yesterday, I wanted to do  some delicious yogurt and chocolate cupcakes that the daughter of my friends graciously helped decorate.

She is a very imaginative child and decorated them in a fashionway!

Yogurt and chocolate cupcakes fashion
 
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Yogurt and chocolate cupcakes fashion, fashionable and sweet
Autore:
Ricetta: Dessert
Cucina: American
Serves: 7
Ingredienti
  • 100 g of flour type 00
  • 1 egg
  • 100 g of dark chocolate
  • 1 knob of butter
  • 50 g of sugar
  • 40 ml of oil
  • 1 cup of yogurt to coffee
  • 1 cup of coffee
  • a knob of butter
  • 1 teaspoon of baking powder
  • For the frosting
  • 250 g of fresh cream
  • 250 g ricotta
  • 70 g of icing sugar
  • food coloring if desired
Preparazione
  1. Melt the chocolate in a double boiler with a knob of butter.
  2. Mix the flour with the sugar and a teaspoon of baking powder
  3. Emulsify the egg in a bowl with the oil, add the melted chocolate to cool and previously made ​​yogurt.
  4. Add the flour and a cup of coffee.
  5. Mix well and pour into molds.
  6. Preheat oven to 180 ° C and cook for 18 minutes.
  7. Prepare the frosting.
  8. Fit good cold cream from the refrigerator.
  9. Combine the icing sugar to ricotta and mix well until you obtain a smooth cream.
  10. Combine the cream sauce by mixing the dye with from top to bottom so as not to disassemble the cream.Let them refrigerator
  11. Place fronsting in a piping bag and decorate cupcakes before serving.

 

Yogurt and chocolate cupcakes fashion Yogurt and chocolate cupcakes fashion Yogurt and chocolate cupcakes fashion

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Chicory tart

Chicory tart tris

Did you happen to be sutisfied because you make something that everbody eat as you want??? ahahaha yes!!!! Not to be repetitive, but tonight I was able to bring my daughter to eat chicory :)ahahah with a nice tart chicory.

Well .. my husband and I we would have also eaten simply sauteed or otherwise smooth , but for her it’s impossible.
Let’s say that you will not and the second time I buy it, other years I’ve never done and I regret it because in addition to being very good I found that has a taste that I really like.
I invented these little cakes, accomplices of the molds heart-shaped silicone with a heart and the little mouth of your puppies is conquered! So,  chicor tart:

Chicory tart
 
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Chicory tart, a good way to get children to eat vegetables and more. It fills the mouth and satisfies hunger. Great as an appetizer.
Autore:
Ricetta: Appetizer
Cucina: Italian
Ingredienti
  • 1 bunch chicory
  • 1 clove of garlic
  • 1 potato
  • extra virgin olive oil
  • 1 egg
  • 30 g of grated cheese
  • 30 g of fresh ricotta
  • 2 tablespoons of tomato puree
  • 20 g breadcrumbs
  • parsley to taste
  • salt to taste
Preparazione
  1. Bake a potato mash with a fork and set aside.
  2. Wash and slice the chicory, salt and cook with a little oil and a clove of garlic for about half an hour, basting if necessary with a little water.
  3. Blend the cooked chicory with 2 tablespoons of tomato puree
  4. In a bowl, put the chicory, the mashed potato, egg, cottage cheese, cheese, salt and parsley and mix well.
  5. Finally add grated bread.Form an homogeneous mixture, distributing it in cups or buttered muffin molds (if no silicon).
  6. Sprinkle the surface of each pie with little oil
  7. Bake in preheated oven at 200 ° C for 20 minutes.

Sell ​​like hot cakes! Until next time!

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Water Potato dumplings with vegetable sauce

Water Potato dumplings with vegetable sauce

Yes!! and let’s say it again … hahaha … I succumbed again! I followed the “food fashion” and I’m also with the water Potato dumplings that I revel in the web! Well, I was intrigued and I must say that the family were very happy with the result, they are soft and keep the mixture well and  they are also lighter.

Here I opted for a very simple sauce with vegetables for replacing the classic tomato sauce (which I do not dislike it ..?)

They are also fast, because I am determined to get them just before lunch, here’s how:

Water Potato dumplings with vegetable sauce
 
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Water Potato dumplings with vegetable sauce, fast and liked
Autore:
Ricetta: First Course
Cucina: Italian
Ingredienti
For the Potato dumplings
  • 350 g of flour type 00
  • 350 ml of water
  • a pinch of salt
for the sauce:
  • 1 stalk of celery
  • 1 carrot
  • 1 zucchini
  • 200 g of tomato pulp
  • 1 clove of garlic
  • 1 shallot
  • basil
  • salt to taste
Preparazione
  1. Boil the water, when it boils add salt and toss the flour.
  2. When the dough comes off the pot overthrow on a work surface and quickly form a homogeneous ball that then we cool.
  3. Meanwhile, in a frying pan lightly fry the garlic and shallots, add the vegetables cut into pieces and add tomato pulp.
  4. Season with salt and add the basil.
  5. Cook the sauce for about half an hour until it shrinks.
  6. At this point, take the dough, form strands of a cm wide and form drumplings
  7. Cook them in salted water, when they come to the surface, drain and toss with a wooden spoon with the sauce of vegetables or to your liking.

I think you will see them with other sauces, because there just liked us.

Today it is still a rainy day here and I’m giving it to the kitchen!

Water Potato dumplings Water Potato dumplings with vegetable sauce image 1 Water Potato dumplings with vegetable sauce image 2 Water Potato dumplings with vegetable sauce image 3

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Sticks of Polenta Fried

Sticks of Polenta Fried

The polenta is corn mush

Have you ever thought to make polenta fried? It’s  phenomenal, one leads to another and the cooking is healthy because it’s in the oven!
Initially I made it in the pan but it didn’t  give the same result, voila’ the receipe: Sticks of Polenta Fried

Sticks of Polenta Fried
 
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Sticks of Polenta Fried. Quick, delicious and not throw anything
Autore:
Ricetta: Appetizer
Cucina: Italian
Ingredienti
  • Polenta advanced the day before
  • bread crumbs as required
  • extra virgin olive oil to taste
  • salt to taste
Preparazione
  1. Cut polenta into thin slices like French fries
  2. arrange on baking
  3. Sprinkle with bread crumbs
  4. sprinkle with a little olive oil and a pinch of salt
  5. Bake at 200 ° C for about 20 minutes turning at least once
  6. Remove from the oven as soon as they are beautiful red.
Note
I did not put the amount because it depends on how much you have polenta the day before

As always we are fast! ahahahaha

If there was a tax on time would somehow, it seems that today is the most valuable asset!

Some time ago I saw an interesting film “Timeline,” you have you seen? Everyone was paying anything to survive over time. People had a bracelet on their wrist which measured everything, it was anchored at one and the unit of measure was just  time! Finished the AA arrangement was paid with the same life! hallucinating!

I do not like science fiction, but sometimes they make me think, do you remember “Star Trek”? when they spoke with the remote phones and two-way radios? think about where we are today with technology and it’s only been 20 years. Our phones are everything and if you want you can also see, just get the video! I’m waiting for teleport….ahahahah 🙂

The world runs, technology is running, time is running out … and we run? maybe too much!

kisses Kisses

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Pretzels puff pastry

Just for an aperitif with my ​​husband, here is another invention to propose in a buffet pretzels puff pastry:

Pretzels puff pastry
 
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Pretzels puff pastry for a good aperitif, sweet tooth in no time
Autore:
Ricetta: Appetizer
Ingredienti
  • half a roll of puff pastry fresh
  • salt
  • aromas
Preparazione
  1. Roll out the pastry and small molds, forming small stars and little hearts, the rods, so on and so forth.
  2. Sprinkle with a little salt, oregano or rosemary.
  3. Bake at 200 ° C for 5 minutes, until they begin to brown.

It might be an idea for a drink without too much bingeing, however, one leads to another! byebye

puff pastry Pretzels puff pastry image 2 Pretzels puff pastry image 3

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Voulevant with four cheeses

Voulevant with four cheeses

Hola! Want a drink?!! What we eat together?? no chips eh!! quite a few voulevant with four cheeses:

Voulevant with four cheeses
 
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Preparation of voulevant with 4 cheeses. Filled with tasty cream cheese
Autore:
Ricetta: Appetiser
Cucina: Italian
Ingredienti
  • Half a roll of puff pastry
  • 40 g taleggio
  • 40 g zola
  • 40 g of cheese
  • 40 g. ricotta
  • 40 g of butter or milk
  • 1 pinch diorigano
Preparazione
  1. Prepare the puff pastry baskets following the method of home that you can see explained in this post, how to make the base of vouelvant at home:
  2. Voulevant the Brush with beaten egg and bake at 200 ° C for 15 minutes.
  3. Meanwhile, cut the cheese into cubes and melt them in a saucepan with a little 'butter, stirring vigorously until they are composed of a single ..
  4. Fill them with cream cheese and add some oregano or spices to taste.

You can use any cheese you want! They are great!

 

 

Voulevant with four cheeses sequence

Voulevant with four cheeses

Voulevant with four cheeses

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Penne with chard and ricotta cheese

Penne with chard and ricotta cheese

The Chard!!!Here is a receipe  for a light dinner and different from the usual light: Penne with chard and ricotta cheese

Penne with chard and ricotta cheese
 
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Penne with chard and ricotta cheese, main dish with vegetable seasoning alternative to the usual spinach and ricotta cheese
Autore:
Ricetta: First Course
Cucina: Italian
Ingredienti
  • 1 small bunch of chard
  • 80 g of ricotta cheese (soft white Italian cheese)
  • 220 g of pasta type penne
  • extra virgin olive oil q.b.
  • 1 onion
  • 1 clove of garlic
  • grated cheese
Preparazione
  1. Wash and chop the bunch of chard.
  2. Soak them for 20 minutes in salted water
  3. Drain.
  4. Sauté in a pan with a little oil, garlic and onion and put vegetables to taste.
  5. Finish cooking for about 15 minutes and season with salt
  6. When cooked, blend everything
  7. Cook the pasta in salted water
  8. Meanwhile, combine the ricotta cheese pureed vegetables and mix well with a little oil.
  9. Drain the pasta and serve with the sauce obtained.
  10. Sprinkle with grated cheese

This receipe  is born because I need to invent something to tuck the fateful vegetables to my little girl and  because I had already advanced from lunch.

So it works even a little recipe recycling … it’s different from the usual cream cheese and spinach.

It does not matter if then she saw my white pasta and wanted that in the end I swapped the plate of penne with vegetables ,What can you do .. the children are like so!

Now I go to bed, hints of influence on me!  …. byebye

Penne with chard and ricotta cheese image 1 Penne with chard and ricotta cheese image 2 Penne with chard and ricotta cheese image 3

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Small potato dumplings with kamut flour

Small potato dumplings with kamut flour

An idea or an alternative to regular potato dumplings? kamut flour dumplings! You have to try

Small potato dumplings with kamut flour
 
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Small potato dumplings with kamut flour, They are delicious and lighter gnocchi made with traditional flour kamut flour because it is very digestible.
Autore:
Ricetta: First course
Cucina: Italian
Ingredienti
  • 800 g of potatoes in white paste
  • 400 g kamut flour approx
  • one teaspoon fine salt
  • 3-4 bay leaves
  • 2-3 Sage leaves
  • Marjoram to taste
  • butter as needed
Preparazione
  1. Cook the potatoes for about 20-30 minutes over medium heat. Attention to ensure that you do not split or you make with water and it will be difficult to get drumplings.
  2. Drain and peel potatoes, put them in the potato masher while still warm, season with 1 teaspoon salt and add the flour.
  3. The amount of flour is relative because it depends on how potatoes take
  4. Knead until you have a smooth and homogeneous dough.
  5. Form cylinders and cut into chunks that form the dumplings
  6. Boil water with little oil, season with salt and toss drumplings
  7. When they afloat are ready
  8. In a saucepan melt butter with herbs and put on drumplings
  9. Sprinkle with grated cheese and serve.
Note
They are delicious and lighter gnocchi made with traditional flour kamut flour because it is very digestible.

A trick is to freeze them: they are posted on a floured tray and store in freezer covered with plastic wrap and leave it for 4-5 hours.

If you want to use right away it will be easier to immerse in boiling water because it will retain their shape, or else you can put in a bag and store them in the freezer for a next use!

Today is a beautiful rainy day than like me! We have just returned from a dinner together to celebrate the wedding anniversary of the in-laws.

byebye

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Pasta with cooking cream and zucchini

Pasta with cooking cream and zucchini

Hello guys! Talking about food, the receipe of today is made with a kind of pasta called penne, with a zucchini cream. It’s nothing original but very yummy for those who like cream. If you do not have much time so here is a quick meal and , in my opinion, not so caloric.

Here you are, Pasta with cooking cream and zucchini:

Pasta with cooking cream and zucchini
 
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Pasta with cooking cream and zucchini, a first course greedy lightened by the presence of zucchini
Autore:
Ricetta: First Course
Cucina: Italian
Ingredienti
  • 1 large zucchini
  • 250 g.di cooking cream
  • 250 g. shirt pasta (like italian "penne")
  • salt to taste
  • garlic to taste
  • extra virgin olive oil to taste
Preparazione
  1. Sautè the garlic in a pan with a little oil .
  2. Dice the zucchini and cook for 20 minutes without too wet with water as it has to remain a bit crunchy.
  3. Put the cooking cream and cook for a minute.
  4. Cook penne in boiling salted water and toss them in the zucchini sauce.
  5. Pepper (to those who like it)

Pasta with cooking cream and zucchini image 1

Pasta with cooking cream and zucchini image 2

 

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Oven-baked paccheri a type of italian pasta

Oven-baked paccheri a type of italian pasta

Hola!!! Oven-baked paccheri a type of italian pasta tonight. Quick Post for a simple recipe. Since time is saied, hot but with the right air (at least here), you can turn on the oven.

The classic recipe oven-baked pasta isn’t really so, usually I put sauce or mozzarella and mortadella in cubes but this time…

Oven-baked paccheri a type of italian pasta
 
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Oven-baked paccheri a type of italian pasta
Autore:
Ricetta: First Course
Cucina: Italian
Serves: 3
Ingredienti
  • 250 g paccheri
  • meat sauce as needed
  • 250 g of fresh cream
  • grana padano
  • bread crumbs as needed
Preparazione
  1. Cook 4-5 minutes pasta
  2. Butter a baking sheet storing paccheri and sauce with meat sauce and cream.
  3. Sprinkle of grana padano cheese, breadcrumbs and bake in the oven until it makes a nice crust.
  4. Simple but good

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