Hello! It ‘s the weekend, hopefully it will be sunny because the temperatures here are some pans, in fact in the evening we will still want to eat a warm velvety like today.
I had never made creamed leeks and I found it very good especially with the addition of red skin potatoes that have a nice pasty flesh,: Cream of leek soup with red skin potatoes .
Hello! This is a receipe for dinner with our friends on Saturday night, I made this amazing risotto with an exceptional wine: Amarone, a bottle of wine given by our dear friends at Christmas! Here is the recipe, it will make a great impression, Risotto with Amarone Valpolicella!
P.S. My husband died while I put this wine in risotto!
Hello everybody!! Today I ‘m going straight to the point, tuna and cottage cheese cream.
This recipe came from when we got married and we started to invite friends and people at dinner.
Let’s say that it is our appetizer opening with a nice Prosecco that has accompanied most of our dinners. Who prepares it?? Only him, my husband that loves appetizer!
Here I am again! The time it leaves us a bit of rain and I turn the oven to console me! To tell the truth it’s a bit I wanted to do one of my cakes, that is, those I prefer, which are of this kind, cakes pies type short.
The apple pie, typical American cake par excellence, it is excellent both as a breakfast or as a sweet treat after dinner.
I decided to make a remake ti the brisè, I add sweet red fruits. We liked it a lot! Here is the recipe, apple pie with red berries:
Talking about FOOD, do you remember that I mentioned the wonderful dinner we did Saturday night with our dear friends?! Here is the second that we ate: a fantastic Beef tenderloin with green pepper, a refined receipe quick to prepare.
I did moving away slightly from the original recipe, I omitted the mustard and I blended with the red wine, the Valpolicella revision instead brandy. The result was excellent!
To do something different I thought I’d use as a side dish of potatoTopinambur.
Here is the recipe, Beef tenderloin with green pepper and topinambur chips:
Beef tenderloin with green pepper and topinambur chips
Hello to everybody! how did you spend the weekend! We spent our Saturday with our dear friends in a nice dinner and good wine, so many recipes to post. Get ready …
Here is a suitable place for a lunch or dinner different from the usual steak or pasta. An hamburger barley.
You can do it with other grains, then it is lightweight and does well because it has all the meat proteins, it acts as a substitute and not the egg. Here is the recipe hamburger barley:
Hamburger Barley, according to the basis of a cereal full of vitamins, salts and proteins. Great meat substitute
Autore: Annalisa
Ricetta: Second course
Cucina: Italian
Serves: 4
Ingredienti
120 g pearl barley
1 small carrot
a few bay leaves
parsley
50 g parmesan cheese
4-5 tablespoons of flour + enough flour for burgers
salt to taste
extra virgin olive oil to taste
Preparazione
Boil in salted water about thirty minutes the barley with carrot, bay leaves and a drizzle of oil (on the package and 'wrote that there is no' need to soak)
Drain and let cool.
Put everything in a blender eliminating the bay leaf.
Then add the Parmesan cheese and mix well.
Combine the flour to the mixture and form burgers.
Dip them in flour and cook 2-3 minutes on each side-in a pan with hot oil
When they are flushed well, remove from heat and drain on paper towels.
Hello Everybody, today it’ the daddy day, I take this opportunity to wish all the dads given that today was their party! I have not had time to prepare any sweet treat for the occasion, but the web was full of fantastic donuts that surely will try.
Me and my baby we gave dad a beautiful design!
Talking of FOOD, today I will post a quick but tasty recipe with purple carrots . Yes, since I discovered them,I did not give up more and after doing these, I propose today in a rosti version.Delicious.:
Hola! today’s post is a reflection of cake yesterday which unfortunately is finished .. ahhah …
So I opted for decoration of chocolate roses .. not perfect but came very slowly we can improve. One thing is certain and came good: chocolate plastic.
It ‘s great to see how the chocolate depending on how it is treated chemically transformed, it will harden in the fridge, in the freezer becomes malleable, with honey and water becomes a paste etc. …
I documented and I have drawn to a conclusion, here is the recipe for a mixture of plastic chocolate:
Melt the chocolate in a double boiler, remove from heat and immediately add the water and honey.
Turn vigorously with a wooden spoon and add a bit of powdered sugar.
Stir again and when you see that it begins to form a dough pour onto waxed paper that you will support on a marble slab, so as to cool the whole thing quickly and thus contribute to the formation of plastic chocolate.
At this point, with a latex glove to add some more icing sugar and work. The mixture should be a little sticky.
Let it rest in the refrigerator a half hour and you will see that it cools it will harden and become a dough ready to be processed.
If you still need to add a pinch of sugar.
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I’m super amused and fascinated to work this dough, decorating is beautiful!
Hello, I started this post to propose it for Mom’s birthday. I make again the three chocolate cake with the right technique that is with transparency instead of baking paper.
Here it is even more elegant and refined for the second time, for sixty-five mom !
This time I did things as they should and I bought the transparency with which I then lined the pan and garnish it came perfect. This time I wanted to decorate it with chocolate plastic roses , of which I will post soon the recipe. I must say that every time is exciting and fresh every time this hits !
A big name like that of Ernst Knam and her wonderful cake that they could not conquer me . In the just- passed edition of ” Bake off Italy ,” as I saw that wonderful cake I fell in love!
This cake was made by the famous Montersino , comparing the two recipes I decided to make the base of Montersino , while the mousse Knam .
It ‘s my favorite , I could not resist it when I saw the edition of Bake off sweets.
Three chocolate cake Ernest Knam, exquisite, delicate and creamy. To force is known, is very good
Autore: Annalisa
Ricetta: Dessert
Cucina: Italian
Ingredienti
For the base:
3 eggs
95 g of sugar
30 g of cocoa powder
For the dark chocolate mousse
250 g of dark chocolate
2 g of gelatin sheets
1 egg yolk
20 ml of milk
250 ml of fresh cream
For the milk chocolate mousse
Same as above 3 g gelatin sheets
For the white chocolate mousse
As above but 4 g gelatin sheets
Preparazione
First, line a regular pan and preheat the oven to 190 ° C
Prepare the base
Beat the egg whites with the sugar and then add the egg yolks .
Add the cocoa and whip together until the mixture is smooth
Bake at 190 ° C for 10 minutes
Then remove from oven and let cool.
Take a mold for a cake or mousse and make the base with this form
Place the base on the bottom.
Line the mold with acetate .
Begin to prepare the chocolate mousse .
Melt the chocolate in a double boiler , in the meantime, soak the gelatin in cold water and dissolve in 20ml of milk, warm milk ( heat it up a little and then immediately turn off the heat , careful not boil the milk otherwise ruin the gelatin )
Whip the cream .
Allow to cool and add to the melted chocolate all over the yolk and gelatin , then the whipped cream. Mix well with a whisk and pour the mixture over the base. Place in freezer for 30 minutes.
Prepare the milk chocolate mousse :
The same method of dark chocolate , the only thing is that the gelatin becomes 3 g . Pull out the mold from the freezer and pour the second moves. Put in the freezer for 30 minutes
Now prepare the white chocolate mousse :
Same procedure as the other two chocolates , but the jelly is 4 g .
Remove the mold from the freezer and pour the mousse last . Put in the freezer for half an hour .
After this time remove the cake from the freezer and put it in the fridge.
Before you draw it I left a few hours in the fridge. Then I leave you to pick any decorations.
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Notes: The acetate is not the real pastry, but just go into stationery, with a few cents you buy a couple of sheets and with a little ingenuity you cover the springform pan and you’ve done.
Today I propose a succulent receipe of Trentino: Canederli with spinach .
Today’s version is spinach, but don’ let these screens because soon there will be bacon, the most classic.
The canederli are dumplings of bread, if you can call it typical of the Trentino alto Adige, which are cooked in the broth and then can be served with the soup itself, or with melted cheese, as in this case, or rather with melted butter, my favorites.
Both versions of the recipe was given to me by a friend who cooks them often and that a long long time ago kindly invited us to eat with her, and she “kindly” gave us the recipe:
