How to – donna e casa ricette

31 Ottobre 201416 Novembre 2014

Basic recipe for “Pan di spagna”

This is my basic receipe to make “pan di spagna” that is the base for many sweets’ preparations!

Here the receipe:

Basic recipe for Sponge cake

Stampa

Preparazione

45 Minuti

Cottura

30 Minuti

Tempo totale

1 Ora 15 Minuti

Basic recipe for sponge cake, very soft dough for pies

Autore: Annalisa

Ricetta: Dessert

Cucina: Italian

Ingredienti

6 eggs at room temperature
180 g of sugar
180 g of flour type 00
1 packet of yeast

Preparazione

Beat the eggs with 180 g of sugar for about 20 minutes with an electric mixer until the mixture is well mounted and beautiful swollen.
At this point, add the yeast to the flour and sift it.
Add the egg mixture to the flour and sugar, stirring with a spatula from the bottom up, taking care not to remove the compound.
Put into a greased and floured baking pan, puting the mixture in the center.
Bake at 180 ° C for about 30 minutes.
To see if cooked do the toothpick test.

9 Ottobre 20149 Ottobre 2014

Sugar paste modeling

Hello everybody and Happy Monday!

As I mentioned in the previous post, today I show you a couple of creations made in the course of cake design that I affectionately gave my hubby! Too good!

Obviously there was a quid pro quo, and the course is a little advanced, but that’s okay, because something with the “PDZ do-it-yourself” I did.

I enjoy it a lot and the teacher is very good.

Place here the recipe to produce the pdz which is a bit different from the honey that I have already posted, in fact, the pasta is really the most malleable and moldable! It’ is perfect.

Sugar paste modeling

Stampa

Preparazione

20 Minuti

Cottura

Tempo totale

20 Minuti

Sugar paste modeling, method for preparing the dough sugar

Autore: Annalisa

Ricetta: Dessert

Cucina: American

Ingredienti

1 kg of powdered sugar
170ml of glucose
10 grams of gelatin
16 ml glycerol
70ml of water
32 of butter

Preparazione

Place in a saucepan the water and gelatin sheets for 10 minutes.
When they are soaked and will have absorbed all the water, put the pot on the stove in a double boiler and melt completely.
Add the sugar and continue to stir until the mixture turns out to be fluid and homogeneous, then add the glycerin and butter, being careful not to boil it.
In a large bowl put ¾ of the powdered sugar and add the liquid mixture immediately.
Operate the electric whisk for a few seconds and then gradually add the remaining sugar.
Within a few minutes you will form a compact ball and sticky.
Knead a little on the floor and if necessary, icing sugar.
Wrap the dough in plastic wrap ready sugar and store in an airtight container at room temperature.
It will keep up to 2 months.

If you want to make a sugar paste more useful for modelling you have to add one teaspoon of CMC per 250 g of sugar paste.

Bye Bye see you!

17 Luglio 201417 Luglio 2014

Pasta sugar, recipe with honey

Today is a recipe that can be useful for those who want to prepare dough with sugar decorations.

I have prepared it for the birthday cake for my princy, although I’m not sure that I will do all in PDZ.

This is the recipe with honey, I know it can be done by replacing the honey with glucose or with mushmallows.

Voilà the receipe:

Pasta sugar, recipe with honey

Stampa

Preparazione

10 Minuti

Cottura

Tempo totale

10 Minuti

Pasta sugar recipe with honey. Dough to decorate the cakes with shapes, colors and joy

Autore: Annalisa

Ricetta: Dessert

Cucina: Italian

Ingredienti

4 g of gelatin
30 ml of water
50 ml of honey
450 g of powdered sugar

Preparazione

Dissolve the gelatin in water over low heat, being careful not to bring to a boil, otherwise it would ruin everything.
Add the honey and then the powdered sugar.
Mix until a homogeneous mixture.

Note

The color is slightly pearly than usual because the honey is used in the preparation.

22 Maggio 201422 Maggio 2014

As I said yesterday it was a day of canned food, including this wonderful fruit jam, fragrance and color super! For breakfast could not miss! The procedure is as usual, I used quite a bit of ripe fruit, adding a bit of strawberries and cherries that have the touch! Here is the recipe of mixed fruit jam:

Mixed fruit jam

Stampa

Preparazione

20 Minuti

Cottura

1 Ora 30 Minuti

Tempo totale

1 Ora 50 Minuti

Mixed fruit jam, a sweet mix of delicious fruit spreads

Autore: Annalisa

Ricetta: Dessert

Cucina: Italian

Ingredienti

1 kg of fruit to taste (possibly even a bit of strawberries and cherries)
Juice of one orange
250 g of white sugar
250 g of sugar cane

Preparazione

Sterilize the jars (wash them in the dishwasher is fine)
Wash and chop all the fruit
Place in a saucepan with the orange juice and bring to a boil.
After 10 minutes, add sugar and mix.
Bake for about 1 hour and thirty, almost two until it begins to thicken.
If you want smoother blend it with the immersion blender.
pot
Boil the jars for 5 minutes and let them cool in their water

Good weekend to everybody

20 Maggio 201420 Maggio 2014

Pesto of Trapani

Hello! Today pesto recipe! We wanted it!. today I have started production, both of the Genoese that the Sicilian, but this time of Trapani. There is also the generic Sicilian pesto recipe that has ricotta, but this time I opted for the one of Trapani, here’s the recipe, Pesto of Trapani, a sicilian sauce:

Pesto of Trapani

Stampa

Preparazione

20 Minuti

Cottura

Tempo totale

20 Minuti

Pesto of Trapani, pesto recipe to prepare with ingredients typical of the Sicilian province of Trapani. Great for pasta

Autore: Annalisa

Ricetta: Second Course

Cucina: Italian

Ingredienti

100 g basil leaves about
400 g cherry tomatoes
coarse salt to taste
40 g of cheese
40 g of grated cheese
40 g almonds
Approximately 100 ml of oil

Preparazione

Carefully wash the basil leaves
Wash the tomatoes and cut them in half
Put in a blender with the remaining ingredients, begin to whisk slowly add the oil to form a paste.

1 Aprile 20141 Aprile 2014

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

Stampa

Preparazione

Cottura

5 Minuti

Tempo totale

5 Minuti

Basket cheese crust, an easy way to decorate and enrich and spectacular dishes

Autore: Annalisa

Ricetta: Appetiser

Cucina: Italian

Ingredienti

grated cheese to taste

Preparazione

Warm a non-stick pan and cover the bottom with a thin layer of grated cheese.
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)
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).
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.

1 Gennaio 201431 Dicembre 2014

Lentil stew

Happy New Year everyone! And with lentils stewed many many money at all!

In this post I will be very fast, because I hope as much as possible to be able to take over the reins of this blog, because lately the child did not give me respite, when the kids are sick there is none for anybody.

I would post and do a lot of recipes, today is the birthday of my popes and are not even able to make a cake.

Since the last post of the year I have not been able to consider their own, at least the first I will devote myself with all my heart. The lentils are auspicious and you bring especially health and serenity ‘, (then if you take even a little’ of euro even better).

Lentil stew

Stampa

Preparazione

20 Minuti

Cottura

1 Ora 30 Minuti

Tempo totale

1 Ora 50 Minuti

Lentil stew, recipe for this rich side dish of vegetables. Excellent serve with cotecone as good tradition of fine and start the new year !.

Autore: Annalisa

Ricetta: Side dish

Cucina: Italian

Serves: 4

Ingredienti

250 g of lentils
1 carrot
1 shallot
1 celery
3-4 tablespoons of tomato puree
vegetable broth to taste
parsley to taste
salt to taste
extra virgin olive oil
Bay leaf

Preparazione

Soak the lentils for a few hours in warm water, then drain and rinse.
Finely chop the shallots, carrot and celery and sauté them with a little oil.
Add the lentils and cover with vegetable broth.
Sprinkle with parsley, add a bay leaf and the tomato puree.
Season with salt and cook for about an hour and a half, adding vegetable broth if necessary.

5 Ottobre 201313 Aprile 2014

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

Stampa

Preparazione

5 Minuti

Cottura

Tempo totale

5 Minuti

The short pastry, simple and easy recipe to prepare the short pastry, the basis of many cakes

Autore: Annalisa

Ricetta: Dessert

Cucina: italian

Ingredienti

300 g. white flour
150 g. of butter
150 g. sugar
1 whole egg
1 egg yolk

Preparazione

Mix the flour with the sugar and the yeast.
Add the melted butter, egg, egg yolk and a pinch of salt.
Knead quickly to obtain an homogeneous dough.
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.

5 Ottobre 201331 Dicembre 2014

The mascarpone cream

How to prepare the mascarpone cream, it’s tasty, excellent for garnish and drench sweet soft paste.
Normally used in the tiramisu preparation, Italian typical sweet with coffee and cookies, or to accompany the Pandora during Christmas.

The mascarpone cream

Stampa

Preparazione

15 Minuti

Cottura

Tempo totale

15 Minuti

The mascarpone cream, a delicious cream to use in various recipes, but in particular for the tiramisu and to enrich the sweets of the Christmas holidays

Autore: Annalisa

Ricetta: Dessert

Cucina: Italian

Ingredienti

300 g. mascarpone
3 eggs
100 g. sugar (6 tablespoons)
salt
1 tablespoo of marsala (optional if you want)

Preparazione

Separate the egg yolks from the egg whites.
Mix the egg yolks with the sugar until mixture is smooth.
Whip the egg white until stiff.
Add a pinch of salt to the egg whites and stirring from the bottom up stir in the sugar and egg yolks.
Always stirring constantly, add mascarpone little by little until you get a soft cream and tasty.

Note

A pleasure to add a spoonful of dessert wine or marsala cream to enhance flavor

5 Ottobre 201314 Febbraio 2014

Beat the egg whites until stiff

Classical method to beat the egg whites until stiff

Beat the egg whites until stiff

Stampa

classical method to beat the egg whites until stiff

Autore: Annalisa

Cucina: Italian

Ingredienti

4 egg whites
salt

Preparazione

Put the egg whites in a bowl.
Add a pinch of salt.
Whip the eggs with a whisk
You will see the egg grow by taking a spongy texture.

Note

If you use the electric whisk is recommended to use a tall container to avoid splashing.
If you mount the egg whites by hand, use a large container with rounded bottom.

In the recipes, the egg whites should be incorporated with the other ingredients, stirring from top to bottom.

Classical method to beat the egg whites until stiff

15 Settembre 201323 Febbraio 2014

How to prepare the base of voulevant at home

Hello, this is a post that I put you upon request by friends of the family.

How to prepare the base of voulevant at home using the pastry ready in rolls that you buy in the shops.

Can be prepared in two ways, one more simple but less traditional, and the other one more laborious but result from the most familiar look.

Both are fine to prepare and you’ll have little baskets in puff pastry ready to be stuffed .

METHOD n.1 ( easy )

Roll out the dough on lightly floured work surface .
Cut into circles of 5 or 6 cm in the dough to cut it
With a tool of a smaller diameter, from 3 or 4 cm maximum, affect in the center of the circle without reaching the bottom (no cut).
Brush them with beaten egg and bake at 200 °C for 15 minutes.
Remove from the oven and with a knife, gently draw the cap formed in the center to create the container filling,

METHOD n. 2 (Base + ring )

Prepare the base layer stretching out the dough on lightly floured work surface .
Engrave, cut up the dough circles to 6 cm.
With a tool of a smaller diameter , from 3 or 4 cm maximum , affect in the center , without reaching the bottom (no cut ) ,
Preparing the Ring Hacking other circles from 5 or 6 cm in the rolled out dough to cut it.
With a tool of a smaller diameter , from 3 or 4 cm maximum , affect in the center of the circle by cutting the dough .
Raise the ring that is formed externally and store it on a base made earlier .
Brush them with beaten egg and bake at 200 ° C for 15 minutes.
Remove from the oven and with a knife, gently draw the cap formed in the center to create the container filling,
Here are the baskets ready to be stuffed in puff pastry