Tag: oven

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Saffron bread with Licola

Hello everybody! Have you celebrate Carnival?

We have, in spite bad weather that no  stopped us.

Today I do not propose anything on the subject, but since I am  in a yeast phase, I publish the recipe for a bread  wonderful to taste.

Saffron bread recipe with yeast Licola:

Saffron bread with Licola
 
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Saffron bread with yeast Licola, a fragrant sourdough bread.
Autore:
Ricetta: Brunch
Cucina: Italian
Ingredienti
  • 150 g of licola
  • 500 g of flour type 1
  • 250 ml of water
  • saffron to taste
  • 1 little teaspoon of salt
  • 1 little teaspoon of sugar
  • olive oil
  • sesame to taste
Preparazione
  1. Refresh the Licola the night before:
  2. Take 50 grams of Licola, add 50 g of flour and 50-60ml of water.
  3. Stir with whisk and let stand overnight.
  4. In the morning it'll be active, swollen and with bubbles.
  5. I weighted Licola refreshed and I have taken about 140g, with the rest, if it 's increased a lot, you can make muffins or chapati.
  6. At this point, switch to the preparation of bread.
  7. Combine the flour and add salt and sugar.
  8. Arrange baking powder in flour and add oil in the center.
  9. Begin to knead.
  10. Dissolve saffron in the water.
  11. Add water and knead the dough
  12. Make the folds to 4 (take the edges of the dough and pull them toward the center) reforming the ball.
  13. Turn the dough and let rise in a warm place.
  14. I kneaded at 8.00 a.m. in the morning and I did it rise up to 5.30 p.m.
  15. Give the desired shape.
  16. Brush the surface with oil and sprinkle with sesame seeds.
  17. Let rise another hour.
  18. Bake at 215 ° C the first 20 minutes and then another 20 minutes down to 180 ° C.
  19. Keep it in the oven always a bowl of water.

 

You can knead this bread also with barm, so you prepare the ball at 1.00 p.m. instead of preparing in  the morning, because it lets less hour of rising.

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Byebye

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Pumpkin gratin in oven

Hello everybody ! Here a simply receipe that is a different way to cook the pumpkin.

In this way it’s very light and tasty!

Pumpkin gratin in oven
 
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Pumpkin gratin in oven, an alternative method of eating pumpkin
Autore:
Ricetta: Side dish
Cucina: Italian
Ingredienti
  • a small pumpkin
  • breadcrumbs enough
  • Grated cheese to taste
  • a sprig of rosemary
  • nutmeg
  • extra virgin olive oil
  • salt to taste
Preparazione
  1. Cut the pumpkin into thin slices, remove even the skin
  2. Arrange on baking sheet
  3. Season with salt, sprinkle with cheese and breadcrumbs.
  4. Grate a little nutmeg and sprinkle the slices with a little oil.
  5. Place a sprig of rosemary in the midst of the slices and cook in the oven about 20-30 minutes at 200 ° C, turning once or twice, until you form a nice crust.

Good witch!!!

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Wholemeal cookies with chocolate chips (recipe without eggs)

Today was a raining and then to warm up a little bit what’s better than the oven! Wholemeal cookies with chocolate chips!

It’s some days that my daughter asked me to make cookies and today I satisfied, we made together with what we had.

Since it is the weekend, stocks are scarce, we do not have more eggs and has remained the only whole wheat flour.

So cookies without eggs, whole wheat flour to make them more greedy and a bit of chocolate chips nicely made ​​in the shape of animal:

Wholemeal cookies with chocolate chips (recipe without eggs)
 
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Wholemeal cookies with chocolate chips, recipe without eggs
Autore:
Ricetta: Dessert
Cucina: Italian
Ingredienti
  • 250 g of wheat flour + enough for flouring
  • 1 teaspoon of baking powder
  • 1 teaspoon of honey
  • 90 g of sugar cane
  • 50 g of butter
  • 30 g of chocolate drops
  • 100 ml of milk
Preparazione
  1. Combine the yeast with the flour, chop the butter and create a compound crumbly.
  2. Making the fountain in the center and put the sugar honey and begin to knead by combining the milk.
  3. Meanwhile, it also mixes combine the chocolate chips.
  4. Form a compact and homogeneous mixture.
  5. Spread flouring the plan. Cut out desired shapes and place other little drops of chocolate in the cookie.
  6. Bake for 10-15mins at 180 ° C

 

When you remove them from the oven don’t worry if they seem too soft in the cool, they will become fragrant and retain their softness.

Happy weekend!

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Centerpiece of semolina bread

As I told you, I wanted to post a lot of things for Easter, instead I find myself writing the recipes later.

This is the centerpiece of bread I made for Easter lunch, the peculiarity is that everything is made ​​from durum wheat semolina. The flavor is delicious and the figure in the table is well made! here’s the recipe:

Centerpiece of semolina bread
 
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Centerpiece of semolina bread
Autore:
Ricetta: Bread
Cucina: Italian
Ingredienti
  • 100 g of flour type 00
  • 400 g of semolina flour
  • 12 g of yeast
  • 25 ml of oil
  • 250 ml of water
  • 1 teaspoon of salt and one of sugar
Preparazione
  1. Combine the salt and sugar to flour
  2. Dissolve the yeast in a little water
  3. Place the flour
  4. put the dissolved yeast in the center and the oil
  5. Begin to knead and add more water
  6. Knead to form homogeneous un'impasto
  7. Let rise 4-5 hours in warm, dry place (I do overnight)
  8. At this point, roll it, cut the ends to form a rectangle that will be cut into strips.
  9. Roll each strip and then take them all and rolling it on themselves to form a crown.
  10. With the cut ends form a ball and place it in the center.
  11. Let the loaf rise for another hour.
  12. Brush the surface with oil and sprinkle with poppy seeds.
  13. Bake at 200 ° C for the first 20 minutes and then for the other 10 lower at 180 °C
  14. Place a bowl of water in the oven

As you can see the method for making bread is always the same, only that sometimes exchange flour or change shape. After several tests, I believe that once you find a method that is simple the bread is always good!

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Pancake of mardis gras fried or baked

Pancake of mardis gras fried or baked

How did you spend the Carnival Sunday? I brought my daughter to the parade, but there was no way to dress her up. Se didn’t want the indian dress, I had to remove her nose painted by kitten and finally she wanted to remove the crown princesses ! ….. in short, she says that next year she’ll dress like a sword .. ahahahha, but that fairy and princess. Well she will be a little Joan of Arc!

Here is ready ready for Mardi Gras! a nice tray of baked and fried Crumpets!

The same preparation can go in the oven or fried as you prefer. Fried, however, are coveted!!!

Pancake of mardis gras fried or baked
 
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Pancake of mardis gras fried or baked, the cake that you can not miss at the carnival
Autore:
Ricetta: Dessert
Cucina: Italian
Ingredienti
  • 250 g of flour type 00 + 50 g for the pastry
  • 1 egg
  • 50 g of sugar
  • 30 g of butter
  • 100 ml of milk
  • 1 teaspoon of baking powder
  • 2-3 tablespoons of liqueur (for me Marsala)
  • olive oil for frying
  • icing sugar to taste
  • Granulated sugar to taste
Preparazione
  1. Making the fountain with the flour sifted with baking powder already
  2. Add sugar, egg, butter in the center, liquor and milk.
  3. Mix and let stand for thirty minutes.
  4. Then take the machine for pasta and pull the dough up to No. 5. (or with a rolling pin)
  5. At this point, cut with washer rectangles and make a cut in the middle.
Baked version:
  1. Place half of the rectangles on a baking sheet and cook at 180 degrees for 10 minutes until they turn red a little bit.
  2. Remove from the oven and sprinkle with powdered sugar.
Fried version:
  1. For the other half, well heat the oil in a frying pan and fry a couple of minutes, dip in granulated sugar immediately.

For my family I made all fried!!! mmm…. Good mardis gras to all!

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Cod with potato crust tasty

cod with potato crust tasty

Hello hello we are here again! Today, step right to talk about food. For the recipe I took inspiration from the beautiful ideas of “Il mio saper fare di Marisa“, a blog full of ideas, and I love it.

She had the salmon in a crust of potatoes and onions great, and since I love the fish in the oven with the crust, I opted for the cod with a potato crust a little different:

Cod with potato crust tasty
 
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Cod with potato crust tasty, according of fish, fast, crisp and light
Autore:
Ricetta: Second course
Cucina: Italian
Ingredienti
  • 4 slices of cod
  • 1 large potato
  • 30 g of breadcrumbs
  • ⅔ anchovies
  • parsley
  • 1 clove of garlic
  • extra virgin olive oil
  • salt to taste
Preparazione
  1. In an oiled baking sheet lay the slices of cod previously washed and a little salt on the surface.
  2. Grate the potato flakes and place in a bowl with bread crumbs, anchovies and chop the parsley
  3. Bread with this mixture the surface of the fish and soak it again with a little oil.
  4. Add in baking dish two clove of garlic and bake at 180 ° C for 30 minutes, until golden.

 

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Small flatbread with herbs

Small flat bread with herbs

As I told you in my previous post, yesterday we ate in a way a little bit unusual! is already the second time that we do it with Romina and she gets mad because it’s a novelty.

We eat sitting on the cushions, as do the Indians hahaha, appliance does good for the table, our little table is also very low, so for this kind of thing is very comfortable, a nice candle in the center and  that’s super!

Therefore, along with the magnificent carrot chips violets were also fantastic scones with herbs that have accompanied with mortadella, salami, and a nice glass of red wine! The best of life!

Here is the recipe for little flatbread with herbs:

Small flatbread with herbs
 
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Small flat bread with herbs, an alternative to the usual bread to accompany the meal
Autore:
Ricetta: Bread
Cucina: Italian
Ingredienti
  • 150 g of semolina
  • 150 g flour 00
  • 150 ml of milk
  • 20 ml extra virgin olive oil
  • 1 scant teaspoon salt
  • 1 teaspoon sugar
  • half a packet of dry yeast
  • salt
  • extra virgin olive oil as needed for brushing
  • enough herbs (rosemary, oregano, marjoram, sage)
Preparazione
  1. Combine the two flours and mix with a teaspoon of sugar and salt
  2. Dissolve yeast in warm milk
  3. Place the flour, pour in the center of the milk with the dissolved yeast, begin to knead and add the oil. Form a smooth and homogeneous mixture and let it rise for 3-4 - hours until doubled in volume.
  4. At this point, take the dough and your hands are wet with oil, apply like we do with the pizza.
  5. With the help of glass, cut circles in which we will have on the baking sheet.
  6. Lead to the second rising for at least 1 hour
  7. After that resume and pigiarle obtaining some nice humps.
  8. Chop the herbs, brush the surface with oil, add a few grains of coarse salt and bake at 200 ° C for 15 minutes.

This is the dose for about a dozen small flat bread

Notes: I used a yeast that is new to me but I’m not mad, in fact recommend brewer’s yeast or better p.m.

Since my husband loves me, when I add in the shopping list to buy the baking powder because I finished it, he obviously buy one for pizza, does nothing on the package if there is a mega focacciona almost bigger than the paper! So I have to  use it!

Hello ciaoooo

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Vegetable pies baked with rice

Vegetable pies baked with rice

Today’s recipe is a bomb: it’s healthy, light, fast, tasty, great for recycling and the kids eat it willingly at least mine! She always makes the TRIS!!

I did this receipe because I had rice and vegetables advanced, if you don’t have rice, just make it boil a handful. The vegetables are good for any type.

Here are the vegetable patties:

Vegetable pies baked with rice
 
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Vegetable pies baked with rice, delicate and croccoso. Really like the children
Autore:
Ricetta: second course
Cucina: Italian
Ingredienti
  • a tuft of chicory
  • some little line of cauliflower
  • 1 potato
  • 1 stalk of celery
  • 1 carrot
  • parsley
  • 40 g of grated cheese
  • 20 g breadcrumbs
  • 1 egg
  • parsley to taste
  • a handful of rice
  • extra virgin olive oil
  • salt to taste
Preparazione
  1. Blanch the vegetables and the rice in salted water
  2. Put all the vegetables in a blender, combine the egg, cheese, breadcrumbs, parsley, salt and whisk well.
  3. Put the mixture in the appropriate cups.
  4. On the surface, cover with the previously cooked and drained rice.
  5. Dust the surface of each cups with breadcrumbs and a drizzle of oil.
  6. Bake 15 minutes in the oven, until the surface is good colors, so that the rice appears nice crispy.

The dose is more or less for 8-10 ramekins, then it depends on the size of your chessels.

Now I greet you …. good evening!

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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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Potatoes dumplings gratinated with cheese

Potatoes dumplings gratinated with cheese

It’s Thursday, … we make the gnocchi (potatoes dumlings)!

If you can knead them I don’t want …so I bought them.

Always thinking about recycling I gathered some cheese  and here is the recipe, Potatoes dumplings gratinated with cheese:

Potatoes dumplings gratinated with cheese
 
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Potatoes dumplings gratinated with cheese, recipe for preparing Potatoes dumplings gratinated gourmet, with Zucchini, Ham and cheese
Autore:
Ricetta: First course
Cucina: Italian
Ingredienti
  • 500 g gnocchi
  • 2 medium sized Zucchini
  • 1 clove of garlic
  • 200 g seed fresh cheese, seasoned seeds or fresh (so that you can no longer see in the fridge) I have used taleggio and robiola cheese of buffalo milk.
  • 50 g ham (about 1 slice cut slightly high)
  • 50 ml milk
  • salt to taste
  • 20 g of grated cheese
  • 20 g breadcrumbs
  • Marjoram to taste
  • evo oil as required
Preparazione
  1. Cut Zucchini into chunks and fry them with a clove of garlic for about twenty minutes without adding too much water, so take good flavor.
  2. Meanwhile cut the cheese into small pieces, add the milk, put on the heat and continue to stir until it forms a custard. Finally add the Marjoram.
  3. Cut into small thin ham cubes
  4. At this point you throw the gnocchi in salted water and drain as they are afloat.
  5. Arrange in a baking dish with baking paper, pour over Zucchini with their cooking sauce and add the ham.
  6. Sprinkle with cheese and cream, stirring so that it mixes well with the dumplings, sprinkle with Parmesan and breadcrumbs and bake I usually put at 180° C for 15-minutes.
  7. Here's the dish is ready, even light enough I would say … 🙂

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