Tag: breakfast

Pubblicato il

Marmellata di mandarino

marmellata di mandarini

Oggi la marmellata di mandarini!!!

Ero restia dall’idea di farla, invece devo dire che sono rimasta contenta!

Mi sono documentata ed ho letto vari siti, ho deciso di mantenere anche le bucce, la ricetta l’ho presa da questo blog.

E’ veramente buona, il gusto è accentuato da una nota decisa lasciata dalla buccia,ovviamente i mandarini devono essere biologici.

Non escludo che il prossimo esperimento sia di farla solo con l’interno.

A voi :

Marmellata di mandarino
 
Stampa
Preparazione
Cottura
Tempo totale
 
Marmellata di mandarini homemade, dolce dal sapore deciso conferitogli da tutto il frutto.
Autore:
Ricetta: Dolce
Cucina: Italiana
Ingredienti
  • 1Kg di mandarini biologici senza semi
  • 500 g di zucchero (meta' zucchero di canna e meta' raffinato)
Preparazione
  1. Lavare bene i mandarini sotto l'acqua corrente, Farli bollire per una mezz'oretta, scolarli e farli raffreddare un momento.
  2. A questo punto tagliarli in 4 , eliminare eventuali semi e frullarli nel frulllatore.
  3. Mettere il tutto in un' ampia pentola con lo zucchero e cuocere finche' il composto non si restringe
  4. Frullare bene con il minipinner e invasare nei vasi di vetro precedentemente sterilizzati.
  5. Far bollire i vetri per un paio di minuti e farli raffreddare nella stessa acqua.

 

Alla prossima ricetta, vi aspetto!!!

 

marmellata di mandarini

marmellata di mandarini foto 2

 

 

Pubblicato il

Raisins Apple pie with spelled flour

Always on the wave of alternative flours.

I havn’t understood if  kamut and spelled are suitable for those who are intolerant to wheat.

The fact is that when I eliminated refined flours, grains, bran and everything that covers  grain, primarily using kamut spelled and other flours, I’m much better, here the recipe:

 

Apple pie and raisins with spelled flour
 
Stampa
Preparazione
Cottura
Tempo totale
 
A yummy apple pie with raisins maked with spelled flour
Autore:
Ricetta: First Course
Cucina: Italian
Ingredienti
  • 250 g spelled flour
  • 100 g of cane sugar
  • 1 package yeast
  • 3 eggs
  • 125 g of butter
  • 4 apples
  • 150 g raisins
  • 2-3 type puff biscuits or macaroons
  • 250 ml of milk
Preparazione
  1. Melt butter
  2. Beat eggs with sugar until it forms a compound firmly attached
  3. You added butter
  4. Combine flour, milk, apples into thin slices and raisins previously floured.
  5. Finally add the baking powder and mix well until mixture is smooth.
  6. Crumble the puff pastry on the top of the cake.
  7. Bake at 180 ° for 35 minutes

Byebye

torta-di-mele-uvetta-farina-di-farro-photo-2

torta-di-mele-uvetta-farina-di-farro-photo-3

torta-di-mele-uvetta-farina-di-farro-photo-4

Pubblicato il

Apple pie with buckwheat and cinnamon

Today a nice apple pie, thanks to my husband that took home a truckload of apples from Valtellina.

It was the first recipe of my cake, I made a small change by adding the buckwheat flour alternating with that kamut and I put a lot of apples.

Lately I use different flour in my recipes and  I must say that I feel better.

The flavor is a bit special, at least for me, the rest of the family loved it.

The mix of these flours with apples and cinnamon have made a different kind of cake, taste very natural and light , brcause there’s no butter.

 

Apple pie with buckwheat and cinnamon
 
Stampa
Preparazione
Cottura
Tempo totale
 
A delicate sweet cake made with many apples buckwheat, kamut and cinnamon
Autore:
Ricetta: Dessert
Cucina: Italian
Ingredienti
  • 100 g of flour kamut (If you want use flour 00)
  • 100 g of buckwheat flour
  • 800 g apples (weight of apples already peeled)
  • 110 g of cane sugar
  • 1 egg
  • 250 ml of fresh milk
  • 1 packet of baking powder
Preparazione
  1. Combine the flours and stir in the yeast
  2. Beat well the egg with sugar until the mixture is very creamy
  3. Begin adding the flour alternately with the milk until a soft dough.
  4. At this point, add the apples previously peeled and finely slice.
  5. Set aside a little apple to decorate.
  6. Coat a baking pan with parchment paper, put the mixture.
  7. Distribute a part of the apples evenly on sunburst on the surface.
  8. Sprinkle with plenty of sugar and cinnamon to taste.
  9. Bake at 180 ° C for 45 min. ... do the test stick to make sure it is cooked

byebye…..

torta-di-mele-grano-saraceno-photo2

torta-di-mele-grano-saraceno-photo3

torta-di-mele-grano-saraceno-photo4

torta-di-mele-grano-saraceno

Pubblicato il

White grape jam and vanilla

Today I public the recipe for a jam that, in Christmas theme, can be useful if it’s considered as a possible gift, it’s really appreciated.

Vanilla feels right a bit, simply serves to give the scent :

White grape jam and vanilla
 
Stampa
Preparazione
Cottura
Tempo totale
 
White grape jam and vanilla, sweet and fragrant excellent breakfast
Autore:
Ricetta: Dessert
Cucina: Italian
Ingredienti
  • 1 kg of white grapes
  • 500 g of granulated sugar
  • 1 vanilla bean
Preparazione
  1. Wash the grapes, the grapes become coarse, strain the seeds to recover possibly a bit of juice.
  2. Put the grapes in a pot, add the sugar and the vanilla bean.
  3. Cook with sugar for an hour until the mixture tends to shrink.
  4. Potting in previously sterilized jars in the dishwasher.
  5. Boil the jars for 5 minutes and let cool in the same water.

 

marmellata-uva-bianca-photo2 marmellata-uva-bianca

Pubblicato il

Plum cake persimmon and cocoa

Hello guys!  Today a fruit tipical of this season, the persimmon!

I’d like to thanking the person who gave me persimmoms!

Here the receipe:

Plum cake persimmon and cocoa
 
Stampa
Preparazione
Cottura
Tempo totale
 
Plum cake persimmon and cocoa, cake autumn with seasonal fruit
Autore:
Ricetta: Dessert
Cucina: Italian
Ingredienti
  • 3-4 persimmon pulp
  • 150 g of flour type 00
  • 25 g of potato starch
  • 25 g of cocoa
  • 90 g of cane sugar
  • 2 eggs
  • 40 ml of oil
  • half a bag of yeast
Preparazione
  1. Blend the pulp of persimmon and set aside
  2. Sift the flour with the starch, cocoa and baking powder and set aside
  3. Separate the yolks from the whites
  4. Assemble the yolks with sugar
  5. Add oil and flour already joined the cocoa and starch.
  6. Finally add more than ¾ of the persimmon shake, take them aside some for decoration.
  7. Beat the egg whites until stiff and add them to the mixture, stirring from the bottom to the other not to remove the compound.
  8. Put the mixture into a cake tin lined with baking paper.
  9. Bake at 180 ° C for 40 minutes.
  10. Garnish with the chopped persimmon advanced.

 

plumcake cachi cacao plumcake-cachi-cacao-photo2 plumcake-cachi-cacao-photo3 plumcake-cachi-cacao-photo4

Pubblicato il

Tart berries with oat flour

Hello to all my dear friends and Happy Sunday!

Today a recipe sweet but light.

A delicious tart with oat flour.

Lately I’m giving it to other flours, given that in recent times come disquisitions and information against the flour type 00 considered harmful and much more that I am not here to enumerate.

I think a little bit of everything does not hurt, much less the 00 flour, maybe some used more recently and mixed with the other.

I have to say that surely a snack industry is more harmful to a homemade cake with flour 00.

However, it is also good to use and switch between different flours less refined, as this oatmeal that has left the tart tastes really nice.

The only catch, if I do precisina, is that, being very rich in gluten, the tart is more crumbled, but it is worth to taste it because it’s really good.

The pastry is made with oil, and I used the brown sugar.

To you:

Tart berries with oat flour
 
Stampa
Preparazione
Cottura
Tempo totale
 
Tart berries with oatmeal, sweet cake and light alternative.
Autore:
Ricetta: Dessert
Cucina: Italian
Ingredienti
  • 100 g of flour type 00
  • 200 g of oat flour
  • 1 egg
  • 1 egg yolk
  • 100 ml extra virgin olive oil
  • 50 g almonds
  • 110 g of sugar sugar cane
For the sauce with berries:
  • 125 g of raspberries, strawberries, blackberries and blueberries
  • 30 g of granulated sugar
  • water
Preparazione
For the filling:
  1. Wash the berries, put them in a pan with a little 'sugar and water and cook for about twenty minutes to thicken the sauce.
Meanwhile, make the pastry:
  1. Mix the ground almonds with the flour very fine
  2. Place the flour in the center combine the egg, egg yolk, sugar and oil.
  3. Knead to form a smooth paste.
  4. Finally pave ⅔ of the flour in a tart mold.
  5. Stuff pouring over the mixture of berries
  6. With the remaining dough to cover a pleasure decorating the surface.
  7. Bake at 180 ° g for 30 - 35 minutes Drive

bye bye!

crostata-frutti-bosco-farina-avena crostata-frutti-bosco-farina-avena-photo3 crostata-frutti-bosco-farina-avena-photo2

Pubblicato il

Cupcakes with philadelphia frosting

Hola! We’re back regenerated from a nice ride to the lake! Sometimes we want that relaxing!

Here a yummy dessert!

If you want the cupcakes’ receipe, I refer you here, since I’ve already done, what is new it’s frosting with philadelphia that I wanted to try.
Given the amazing result, it will be my favorite frosting! We love it!

Here is the recipe:

Cupcakes with frosting to philadelphia
 
Stampa
Preparazione
Cottura
Tempo totale
 
Cupcakes with frosting to philadelphia, a mountain of chocolate covered with soft white and cream
Autore:
Ricetta: Dessert
Cucina: American
Serves: 6
Ingredienti
  • 150 g Philadelphia
  • 50 g of icing sugar
  • 60 g of butter
Preparazione
[url:1] cupcakes rceipe [/url]
frosting receipe
  1. Soften the butter at room temperature
  2. Mix the icing sugar with philadelphia
  3. Add the butter and mix well until you get a cream consisting
  4. Place the mixture into a pastry bag and decorate as you desire.
Note
The recommended dose is 6 cupcakes indicative, then it depends on the size, if you want a little mignon can become even 8 or 10.

Good weekend to everybody!

cup cakes frosting philadelphia photo 3 cup cakes frosting philadelphia photo 2 cup cakes frostin philadelphia

Pubblicato il

Apricot jam

This is fantastic for week end’s holidays!

Apricot jam
 
Stampa
Preparazione
Cottura
Tempo totale
 
Apricot jam, sweet and slightly tart. Acidity that will charge you right away in the early morning
Autore:
Ricetta: Dessert
Cucina: Italian
Ingredienti
  • 1 kg of apricots
  • 500 g of sugar
  • grated lemon rind
Preparazione
  1. Remove the core and skin apricots and cut into small pieces
  2. Put them in a pot and begin to cook.
  3. After 10 minutes, add the sugar and lemon zest
  4. Bake for about an hour and a half until the mixture thickens.
  5. Put in jars and boil the jars for 5 minutes. Let them cool in their water.

 

Apricot jam Apricot jam photo 4 Apricot jam photo 3 Apricot jam photo 2

Pubblicato il

Pancakes with Kamut flour

Hola people! How beautiful day today?

We will make an american breakfast together, pancakes!

Oh yes! There’ no cooking blog that do not have them, and then I made them too! I was inspired by a friend who has written in the group and saw that the time allowed, here is a royal breakfast! The only peculiarity ‘that I made them with Kamut flour but they are original!

We’ve eaten with jam:

Pancakes with Kamut flour
 
Stampa
Preparazione
Cottura
Tempo totale
 
Pancakes with Kamut flour, the classic recipe with a special flour
Autore:
Ricetta: Breakfast
Cucina: American
Ingredienti
  • 150 g of flour Kamut
  • 150 g of flour Kamut
  • 250 ml of fresh milk
  • 250 ml of fresh milk
  • 2 eggs
  • 2 eggs
  • 2 teaspoons of baking powder (yeast)
  • 2 teaspoons of baking powder (yeast)
  • 2 tablespoons powdered sugar
  • 2 tablespoons powdered sugar
  • 20 g of butter
  • 20 g of butter
  • a pinch of salt
  • a pinch of salt
  • extra virgin olive oil to taste
Preparazione
  1. Separate egg whites from yolks.
  2. Combine the milk to the egg yolks and whisk
  3. Melt the butter and add it to the mixture
  4. Also add the sifted flour to the yeast and stir
  5. Beat the egg whites with two tablespoons of powdered sugar, a pinch of salt and add them to the mixture of egg yolks milk and flour, stirring from the bottom up.
  6. It should be a nice thick batter.
  7. Grease a non-stick pan, pour a little 'mixture in the center waiting for it to expand on its own. When it is golden brown turn over and cook the other side.

Greetings to everybody!

pancakes photo 2 pancakes con farina di kamut pancakes pancakes photo 3

Pubblicato il

Banana bread with whole wheat flour

Banana bread with whole wheat flour

Here I am! it’s the weekend! Have you seen the final of Masterchef! the doctor won!

I ‘m writing  for the transmission’s lovers, I was very interested  in that show, maybe It is because I have a cooking blog and so it was more challenging! Soon it’s up to the kids! I can not wait!

Back to us and to the kitchen, today’s recipe is known in  the web, there is no blogger who has not done the above banana bread! I followed the weights seen in several sites, but I thought it was great with whole wheat flour and adding a bit of white chocolate.

The risult is a soft, sweet, delicious, suitable for breakfast but also great as a dessert accompanied by some creamy sauce.

Voilà, Banana bread with whole wheat flour:

Banana bread with whole wheat flour
 
Stampa
Preparazione
Cottura
Tempo totale
 
Banana bread with whole wheat flour for a sweet breakfast banana-flavored
Autore:
Ricetta: Dessert
Cucina: Italian
Ingredienti
  • 200 g whole wheat flour
  • 3 ripe bananas
  • 2 eggs
  • a few drops of orange
  • 100 g of sugar cane
  • 90 g of butter
  • 50 g of white chocolate chips or flakes
  • a pinch of baking soda
  • half a bag of baking powder
  • coconut flakes rape 'for the seal
Preparazione
  1. Mash the bananas with a fork and sprinkle with a few drops of orange juice.
  2. In a bowl mix the sugar with the butter until it is reduced in cream.
  3. Add eggs and mix well.
  4. Add the flour blended with yeast and baking soda.
  5. Finally add the white chocolate chips or if you have not (like me) cut the chocolate flakes.
  6. Mix all the ingredients and bake at 180 ° C for 40 minutes, until the surface swells and begins to crack at the center.
  7. Sprinkle with the grated coconut

I am very pleased with the result! Believe me, it is not too sweet with the addition of white chocolate and coconut aftertaste  is fantastic! Good Weekend to everybody

Banana bread with whole wheat flour image 1 Banana bread with whole wheat flour image 2 Banana bread with whole wheat flour image 3 Banana bread with whole wheat flour image 4

Pubblicato il

Orange Marmalade

Orange marmalade

Finally I did some of my spare inevitable jams in the pantry. I really like  jam in the morning and since it is still the season of oranges and I had never done, I tried the experiment, and it failed. A delicious taste flavored jam and accentuated by the peel.

To this I must again thank Paola, a cousin of my husband, now you know!

In fact, I asked her in the first place, in the web there were various ways of doing it. She is the only one in the family who prepares jams.

So I followed  directions, removing the peel and holding it by hand, being careful to remove all the existing white part that otherwise would give a bitter taste.

Here is the orange marmalade:

Orange Marmalade
 
Stampa
Preparazione
Cottura
Tempo totale
 
Orange marmalade, made with oranges to natural seasonal
Autore:
Ricetta: Dessert
Cucina: Italian
Ingredienti
  • 1.2 kg of oranges absolutely natural and of excellent quality (whole weight of the orange)
  • 500 g of sugar
  • Juice of one orange
  • 1 glass of water
Preparazione
  1. Carefully wash the oranges, peel with a vegetable peeler and set aside the zest
  2. Cut across the white part with a knife to remove the peel and also the inner strands that are removed.
  3. Cut the flesh into small pieces and place in a saucepan with the zest, the juice of an orange and a glass of water.
  4. Bring to a boil and after 5 minutes add the sugar.
  5. Stir often and cook the jam almost 2 ore.Put it in sterilized jars, seal very well and boil for 5 minutes.
  6. Let them cool in the water boiling.

To make it I used my usual method, which does not separate myself, since I have never had problems.

I’m interested also to other preparations of orange marmalade, I think next year I’ll try  an other method!

Bye bye

Orange Marmalade photo 1 Orange Marmalade photo 2 Orange Marmalade photo 3 Orange Marmalade photo 4