Tag: recipe

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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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Patties Pumpkin

Patties Pumpkin

Today I propose a recipe that can be part of the Christmas appetizers: pumpkin cupcakes.

TO you:

Patties Pumpkin
 
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Patties Pumpkin, sweet and salty
Autore:
Ricetta: Appetizer
Cucina: Italian
Ingredienti
  • 200 g pumpkin flesh
  • 100 g ricotta
  • 40 g of grated cheese
  • 30 g of bread crumbs
  • parsley as baasta
  • salt to bast
  • 1 egg
  • a pinch of nutmeg
  • extra virgin olive oil
Preparazione
  1. Steam or roast the flesh of the pumpkin
  2. Mash with a fork together with ricotta
  3. salt
  4. Add egg, cheese, grated bread, nutmeg and parsley.
  5. Mix well until a homogeneous mixture.
  6. Oleare muffin molds and puta little of the mixture
  7. Bake at 180 ° C for 20 minutes

I’m tired, it was a tough day.

With the holidays I will rest.?!?!?!. Greetings to all, meanwhile, now I look backoff reply, let’s see how it is! hello hello….

Patties Pumpkin first floor Patties Pumpkin open Patties Pumpkin Patties Pumpkin on the left Patties Pumpkin tris

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Little basket of bresaola carpaccio with parmesan and fennel

Basket of bresaola carpaccio with parmesan and fennel

Here’s a dish that could be part of an Christmas appetizer: a basket of dried beef carpaccio with parmesan and fennel and generous shavings of grana padano, voilà:

Basket of bresaola carpaccio with parmesan and fennel
 
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Basket of bresaola carpaccio with parmesan and fennel, Tasty and particularly enriched with fennel.
Autore:
Ricetta: Appetiser
Cucina: Italian
Ingredienti
for the basket of grain:
  • 80 g of grated cheese
Inside:
  • fennel sliced
  • 3 slices of bresaola
  • extra virgin olive oil
  • grana padano cheese
  • pepper as much as necessity
Preparazione
  1. Preheat a non-stick pan, sprinkle the base with grated cheese and wait for a minute to melt and combine.
  2. Lift the edges and remove from the heat, immediately place it upside down on a bowl and let it cool.
  3. Meanwhile, cut and serve with a drizzle of olive oil fennel and dried beef.
  4. Take out the trash, lean over rosettes of bresaola, and beautify healthy alongside the fennel and shaved parmesan cheese.
  5. Sprinkle with pepper and serve.

 

Basket of bresaola carpaccio with parmesan and fennel Basket of bresaola carpaccio with parmesan and fennel Basket of bresaola carpaccio with parmesan and fennel side up Basket of bresaola carpaccio with parmesan and fennel distributing

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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!

Chicory tart image 1 Chicory tart image 2 Chicory tart image 3

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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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Cauliflower quiche or pie dough brisè stuffed with cauliflower

Cauliflower quiche

Hello everybody!.

Today’s recipe starring cauliflower, quiche or pie with cauliflower pasta brisa stuffed with cauliflower. Me and my husband love it, but we do not text, because we are herbivores!

I must say that my daughter instead surprised us, She ate it boiled! 🙂 Or mom!! However, I am convinced that it was a fluke, certainly she did’nt know what she was doing .. hahah

I thought to cook a quiche with pasta brisa

Pasta brisa is easy to make at home, but for those are in a hurry  It’is useful that is located on the bank of the supermarket! here’s how I did it:

Cauliflower quiche with pasta brisa :

Cauliflower quiche or pie dough brisè stuffed with cauliflower
 
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Cauliflower quiche or pie dough brisè stuffed with cauliflower
Autore:
Ricetta: Second course
Cucina: Italian
Ingredienti
  • 1 roll of pasta brisa
  • 200 g of boiled cauliflower
  • 2 mozzarella
  • 1 egg
  • 1 pinch of salt
  • parsley
  • 30 g of grated cheese
Preparazione
  1. Boil for about 30 minutes in salted water cauliflower previously washed and cut into pieces.
  2. Weigh 200 g and crush with a fork.
  3. In a bowl mix the egg with a pinch of salt and grit.
  4. Combine the cauliflower
  5. Sprinkle with parsley and add the diced mozzarella.
  6. Spread roll dough into a baking pan, pour the mixture inside and close the ends of the pasta brisa.
  7. Bake at 200 ° C for 15 minutes!

A pie is excellent and in my opinion also appreciated by children as the strong flavor of the vegetable is somewhat camouflaged by cheese…

Good week to everybody!

Cauliflower quiche image 1 Cauliflower quiche image 2 Cauliflower quiche image 1

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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

Sticks of Polenta Fried image 1 Sticks of Polenta Fried image 2 Sticks of Polenta Fried image 3

 

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Classic Lasagna with homemade pasta

Classic Italian lasagna in the dish

The traditional family plate we cannot say no, these are the lasagne was like my mom, grandmather was like, my aunt also, in short, the classic lasagna with homemade pasta :

Classic Lasagna with homemade pasta
 
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Classic Lasagna with homemade pasta, traditional Italian recipe
Autore:
Ricetta: First course
Cucina: Italian
Ingredienti
For the ragu'
  • 800 g of minced meat mixed choice
  • 1 onion
  • 1 clove of garlic
  • 1 stalk of celery
  • 1 carrot
  • extra virgin olive oil
  • aromas
  • salt as much as necessary
  • vegetable broth
  • red wine as much as necessary
  • nutmeg
  • 800 g of tomato puree
  • 2 hg Ham steak
For the white sauce
  • 90 g of butter
  • 90 g of flour
  • 90 g of grated cheese
  • 0.9 / 1 liter of milk
  • a pinch of salt
  • nutmeg
For the homemade pasta
  • 250 g of flour type oo
  • 250 g of re-milled durum flour
  • 3 eggs
  • 50-60 ml of milk
  • 30 ml of oil
  • 1 teaspoon salt
Preparazione
Prepare the sauce.
  1. Cut in small slices carrot, onion and celery and brown off them with a clove of garlic and a little oil in a pot.
  2. Put the meat and flavor it with some herbs ( rosemary, sage, bay leaves ) and salt
  3. Cooking for twenty minutes and deglaze with red wine.
  4. Put the tomato souce, season with salt , adjust with a little oil and cook over low heat for 2 hours, adding more vegetable broth if necessary .
  5. After that add the ham steak chop finely and add to the sauce and cook for another half and hour.
  6. The ragu is ready. Let it cool .
Prepare the white sauce:
  1. Melt the butter in a saucepan over very low heat, then add the flour while stirring.
  2. Then add the milk and begin to spin vigorously with a whisk.
  3. After 10 minutes, (when the milk will begin to boil ) , the cream will begin' to thicken, stir more vigorously to avoid lumps .
  4. At this point, turn off and add a pinch of nutmeg, a little salt and grated cheese.
  5. The secret is to do it all over very low heat, you will avoid to form clots.
Prepare the homemade pasta .
  1. Combine the two flours and mix with a spoon of salt, add the 3 eggs in the center begin to knead.
  2. Add a little oil, and milk slowly to form a smooth and homogeneous dough.
  3. Knead for at least 10-15 minutes.
  4. Allow to rest the dough wrapped in plastic wrap for at least half hour and to pull the dough with the machine.
Prepare lasagna:
  1. Butter a baking dish, place a layer of pasta, one of sauce, one of white sauce and one of grated cheese, repeat until the end!
  2. Bake at 180 ° C for 45 minutes, until the surface will give you ' a nice crust !

The recipe that I’ve posted is a family one, my mother and her sister, my aunt, young people have learned from my grandmother ( my dad ‘s mom ‘ ) and from there, the recipe has become sacred, no one crippled!
🙂 kisses!

preparation of lasagneClassic Lasagna in baking dishlLasagna with homemade pastaClassic Italian lasagna in the dish

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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

Small potato dumplings with kamut flour image 1

Small potato dumplings with kamut flour image 2

Small potato dumplings with kamut flour image 3

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Prepare short pastry

The short pastry is the basis of many cakes.

This is the traditional recipe, simple and very easy.

Even if you’ve never prepared, following the directions you will be released immediately at the first shot.

Prepare the short pastry
 
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The short pastry, simple and easy recipe to prepare the short pastry, the basis of many cakes
Autore:
Ricetta: Dessert
Cucina: italian
Ingredienti
  • 300 g. white flour
  • 150 g. of butter
  • 150 g. sugar
  • 1 whole egg
  • 1 egg yolk
Preparazione
  1. Mix the flour with the sugar and the yeast.
  2. Add the melted butter, egg, egg yolk and a pinch of salt.
  3. Knead quickly to obtain an homogeneous dough.
  4. Give it the shape of a ball, wrap in plastic wrap and place in refrigerator for half an hour
Note
If the dough is too soft, add flour to taste and reimpastate.

 

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Spelt salad

Spelt salad

We still have time to do the last cold receipe, but the salads are not only cool, what I propose today can serve as hot: a nice pot of spelt salad:

Spelt salad
 
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A warm spelt salad at sea flavor
Autore:
Ricetta: First Course
Cucina: Italian
Ingredienti
  • 125 g spelt
  • 10-15 cherry tomatoes
  • 2 anchovies
  • 150 g prawns
  • 100 g squid
  • 1 bay leaf
  • parsley to taste
  • 1 carrot
  • 1 stick of celery
  • 1 clove of garlic
  • oil ages
Preparazione
  1. Keep soaking spelt for 30 minutes (though in some packs not needed)
  2. Leave it to drain and rinse
  3. Coat it with water, add carrot and celery, bay leaf and a little oil.
  4. Bring to a boil and cook for 30 or 40 minutes.
  5. Cool in the cooking water.
  6. Meanwhile, in a skillet pasta wok type jumps saute with a little oil and garlic chopped tomatoes in half
  7. Add the anchovies cut into very fine pieces
  8. Add the squid and shrimp, season with salt and sprinkle with parsley.
  9. Deglaze with white and cook for 30 minutes.
  10. Drain spelt and blow it up in fish sauce.
Note
Like you can put even a sprinkling of chilli because there is!

I have an abundance of shrimp in the freezer and I had not understood squid eh …. anyway you have saved, are almost finished ahahhah.

I greet you and good weekend! Kisses kisses!

Spelt salad image 1

Spelt salad image 2

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