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Tart strawberry quickie

18:45 pm I leave the office, get home at 19:35, at 19:40 I make the custard, at 19:47 I do to cool the cream to "bath" in a bowl with the ice, working hours 19:52 strawberries, remove the sprig green, cut into slices, at 19:59 decorated the cake, at 20:05 put the icing sugar, at 20:08 I launch into the bathroom and wash my hair, dries at 20:15 hair (thank goodness they are short), at 20:22, after I changed my clothes and makeup as well, I take the cake and I launch direct arm to dinner with cake! RECORD! I arrive with only 3 minutes late and I did everything!

admit that I have an ace up its sleeve though, Mom. E ' lei che mi ha preparato la crostata al pomeriggio e che soprattutto ha lavato tutto quello che ho sporcato e lanciato nel lavandino prima di uscire!

Tutto ciò per dirvi quello che mi è successo ieri e farvi vedere la mia tortina sprint!

Grazie mamma!

Quasi mi vergogno a lasciarvi la ricetta, dopotutto è sempre la mia crostata (in questo caso fatta da mamma) con della crema pasticcera ( e vi rimando qui per le ricette) e delle fragole fresche spolverate di zucchero a velo.

This has been deliberately

Altina more than usual but it was so soft and she left Gudur appreciate even so, in fact, I think with a couple of minutes less cooking has come even better than usual.

Long live the strawberries! I love them, literally, in fact if I eat too many fills me with red dots ...

however, we hope that spring is really at the gates because the Italian strawberries have a totally different flavor!

also have to thank once again Rosie (Puffin in the kitchen and not only) because the other day I received the wonderful gift that I have won participating in his candy.

The bag for the bread looks printed rather than embroidered, it's perfect and it so happens that has been decorated with strawberries, my favorite fruit par excellence!

a hug!

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donuts custard cake type Recco

I'm brewing, in every sense. Yesterday I made the turn jeans, the ones I bought in September because the others I had were too large, the handsome, you are the ass here, tac, designed as ... well ... I admit that I did fatica ad entrarci, non tanto a chiuderli ma quel sederino lì non c’è più, sparito, sostituito da un sederotto molliccio e terribilmente antipatico. Tutta colpa del corso di pasticceria! Anzi no, tutta colpa della mia fame perenne!

Chiudo parentesi e mi gongolo con quanto ho preparato domenica per onorare il carnevale che a Milano non è praticamente ancora iniziato ma in Brianza volge al termine (e forse è una fortuna).

L’impasto l’avevo fatto due settimane fa e l’avevo surgelato per portarmi avanti, la ricetta è quella di Luca (leggasi Montersino) presa dal libro “Peccati di gola”.

Vi lascio la ricetta come da libro, io ne ho fatta metà dose e ho preferito fare delle forme di 4cm di diametro per avere dei bocconcini. Per la ricetta della crema pasticcera vi rimando qui .

Krapfen alla crema

(dose per 20 krapfen)

Ingredienti :

300g di farina forte (per me manitoba)

80gr di zucchero

220gr di uova

80gr di burro

10gr di lievito di birra

2gr di sale

0,5gr di olio essenziale di limone (per me buccia grattugiata)

½ bacca di vaniglia

300g bourbon custard

Extra virgin olive oil for frying (I Peanut)

Procedure:

In planetary add the flour, sugar, baking powder, spices and half eggs . Allow to work the machine and add the remaining egg in small increments. When the mixture is smooth and homogeneous cream together the butter and salt.

Form a ball with the dough, wrap in plastic wrap and place in refrigerator to cool. Once cool spread on the floured work surface due to a thickness of 2cm. Cut into circles and place on a floured baking pan to let rise for one hour and a half (I saw a couple of hours that was chilly) making sure to cover them with plastic wrap for food. When risen, fry a few at a time (a couple) in hot oil.

Let them drain on paper towels, sprinkle with sugar and fill with custard.

I like the smile of 'Arab or Luke did not come .. but I'll try again!

Good stuff!
I take this opportunity also to thank Kika that I won a prize! curious from which I could not go to peep his blog!

The aim is to raise awareness more people to the new blog, so I accept and continue the tour returns you to follow the directions:
1) Accept the award and write a post about it (fatto!)
2) Choose from 3 to 5 blogs that you like and that want to know by informing them that they have received the award, and here I list my choices!

those new or almost ...

- Morena in the kitchen

- Sweets thoughts Claudia

and a pair (more or less) of what I like:

- A table is ready!

- my sack of flour

- Yaya in the kitchen

- The Queen of Chocolate

3) Link the post to the person who sent it to you. (fatto!)
Hello everyone!

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will that I want to sea, will be the last time I was there I ate a fantastic cake ... I will be eternally hungry :-) what will be but I felt like focaccia ! and that cake!

The recipe is loosely based on the blog Menu Turistico and it came just fine. The process is simple even if the yeast dough made me some problems with the writing, or rather, I do not come off from the table! yes but has not even blame the recipe, it's my fault that I did not put enough flour on the work surface ...

However buonissimissima was also on the quality products from Carli fruity oil that comes just from that of the Ligurian Riviera.
Enjoy the pictures and try to do it too! (I tried to pass it from the screen but nothing, sorry)

Focaccia type Recco

Ingredients (I did half dose):

0

250g flour 1 / 2 cube fresh yeast

1 and 1 / 2 tablespoon olive oil fruity Carli

150ml water

salt 2 packages of soft cheese or growth (but I was only a few actually)

2 tablespoons of milk to soften the cheese

Method: In the planetary

put the flour and baking powder you have melted some of the warm water outlet from the total above. After the dough is worked well, add oil and salt.

Form a ball and put it to rest for sprinkling flour in a covered bowl in the oven, so do not let them take shots of air for at least a couple of hours.

Divide the dough in two and spread a very thin in well greased baking dish, sprinkle with stracchino / growth diluted with a few tablespoons of milk and cover with the other side of the dough, taking care to seal the edges well. Make an emulsion with the same amount of water and oil and a little salt and pass it on focaccia.

Pluck the surface in some places to get out the cheese.

Bake at 200 degrees for 10 minutes.

As you can see I have too little thinned the second part of the dough, I is not sorry but I am well aware that more subtle would be divine!
A big kiss and the next one!

post changed: children, aaaahhhhrrrggg! I've massacred! I did not think to do harm to call the cake "type Recco," Wow, I thought it was pretty clear that was not Recco but could resemble (if only I had come!) Anyway I'll take all the criticisms, I always consider constructive, but I leave the title, that was the idea I had in mind, so I do not want if it is "blasphemous" maybe the most, after all, are not an expert nor a baker, I'm just a big Mangiona! :-)

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The Hummingbird Bakery - London City! and won a candy ...

Hello to all! here I am, back from a tour de force London BEAUTIFUL! I spent two fantastic days with my friend Dida also entertained by an afternoon in the pub with an artist and a wonderful evening at the James Blunt concert at the Hammersmith Apollo. I love James Blunt!

However, the time was what it was, we had to optimize the weekend tours and shopping I had in mind were cut to the bone ... so rather than go and buy and buy and buy "Caccavelli" any other business, I prefer to fill your stomach! therefore, the only souvenir that I have left are memories of a memorable breakfast at the Hummingbird Bakery on Portobello Road on Monday morning. I do not know how many times I went in Portobello and the store has been there for at least three years but I've never seen. Then I took this blog's disease (contagiosissima! it is said that there is still no solution:-D) and I found the book "The Hummingbird Bakery Cookbook", from there I decided that I should definitely try the cheesecake brownie reported here:

But first I should try it, and yes girls, I did it for you: I went to take a bold but it has happened to the carrot cupcake, I ordered, and perhaps most importantly and above all, a cover with cheesecake brownie fresh raspberries! then I followed up, taken by a craving for sweet, even a carrot cupcake with frosting cheese. Well, I must admit that the only cupcake I tasted it and have rejected much of the coverage ... from my limited experience I can say that the cupcake of Lola's are much better, including topping. It 's the brownie here is the master: it is perfectly and devilishly GOOD! coverage of cheesecake ... and the frosting / non-frosting, a mousse with raspberries is almost sublime, and refreshing ...

My friend took a light Victoria sponge with buttercream candy pink, a boundless affection! But I preferred my brownie ... at least in my butter was hidden :-)

In case I took a little thing, however, practically not eaten my dinner due to time constraints. What have I got? a giant blueberry muffin in Starbucks! which is becoming my breakfast this morning along with a freshly made orange juice. This kind of breakfast I like very much!

Since I also wanted to tell you that there are I won my first blog candy! I was drawn by lot by the gentle hands of the daughter of Puffin and I won a bag of bread in fabric embroidered by her (the mother I mean ;-)). The photo is beautiful and I can not wait to see him live!

THANK YOU PUFFIN ! it was nice to participate, but even more be the winner!
Kisses!

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Brioche like clouds ... I tried Ylenia!

Surfing the web I came across a blog that I liked immediately. Many of you know Ylenia and his blog " GENTLY salty," I have recently discovered and I was immediately attracted by its beautiful briochine like clouds ...

I must say that, as always, I missed something. I swear to the proceedings have not done my own thing but I followed his instructions step by step, I think I made a mistake in the ingredients but not thinking of doing harm in using the flour 0 instead of Manitoba (which I understand 0 flour be special here, I think the "special" that was missing has made them become less soft).

The result? of brioche really delicious but have maintained their softness only for a day, the evening was already quite Durette ...

But I do not give up, I can just go to the grocery store to refer back to the Manitoba-manitoba holy!

I report as a recipe from the blog of Ylenia, she said for sure better than me all the steps:

Brioche like clouds of Ylenia

Ingredients:

250 grams of flour manitoba (I only 0)

250 grams of flour 00

20 grams of lard

50 grams of soft butter

1 bustina di lievito (o 1 cubetto)

100 ml di latte

150 ml di acqua

140 gr di zucchero (se vi piace la pasta dolce ma non eccessivamente, se la preferite meno dolce scendete a 110-120 gr)

1 bustina di vanillina (io bacca di vaniglia)

2 cucchiai di limoncello (io di moscato liquoroso)

1/2 cucchiaino di sale

Proceedings :

1) It starts with the pull out of the fridge butter, cut into pieces and let it soften a few minutes

2) In a bowl combine the two flour together with the teaspoon of vanilla extract

3) In a saucepan gently heat up the milk, and joins the yeast and 1 teaspoon of sugar (taken from the forecast quantity) and let dissolve for 5 minutes and turn

4) In another pan cools the water

5) Now you have the flour a and a fountain in the middle pour the dissolved yeast in the milk, butter, lard, sugar, lemon and water. Is mixed in the bowl to collect all the ingredients and then add a pinch of salt (which is always put at the end because it does not meet directly into the yeast)

6) transfer the dough on a plane floured work and continue for at least 10 minutes. The dough will be soft but perfectly workable, I would say its nice.

7) is formed into a ball and you put in the bowl, covered with a cloth and allow to rise for 90-120 minutes in the oven off (the find swollen and soft!)

8) It takes the dough and croissants are created without further work, braids, buns and more. Choose whether to leave them empty or filled with cream, Nutella or jam cakes.

9) are arranged on a baking tray lined with baking paper and Brush some milk gently. It is left to rise, always inside the oven off, some 60-90 minutes (you'll know the time is right because they are so swollen from exploding)

10) It is brushed again with milk (if you want a delicate color) or with an egg (if you prefer greater browning), or a mix of both. You can add the sugar to your pleasure.

11) Bake at 180 degrees for 20 minutes, increasing the temperature for 30 seconds, until golden surface of the pieces.

I leave a couple of pictures, are presented very well, what do you think?

I also made some paninetto filling just to prove consistency.

those here only brush with milk filled with bitter orange marmalade

and the interior of the Hazelnut Rigoni di Asiago, you see how "compact" the interior?

'll try again! and thanks for the wonderful recipe for Ylenia.

I take this opportunity also to tell you that I leave for a couple of days to "my" London, I'll be destroyed Monday night but maybe I can do other spesucce crazy in some of my favorite store! Wait for me I'll be back! :-) Baci kisses

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Chocolate Shortbread with chocolate cream.
For the cream you'll find on the labels.


Shortbread Chocolate to:

200 grams of butter

140 gr icing sugar

50 g egg yolks

300 grams of flour

30 grams of cocoa

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Hello Kitty

is always nice to see, and I think to make this cake for the birthday of my niece's husband ....

YOU LIKE?

The picture is not beautiful because it was made with the phone, I forgot to bring my camera as I did at home the mother of the child Giadini.

Sponge cake, filled with pineapple cream.

cream with pineapple.

4 egg yolks 160 gr sugar 45 gr

cornstarch

100 ml of milk

1 pineapple

Clean and cut pineapple 500 g pineapple. Blend until you obtain a pulp.

Put the pulp into a saucepan and add the milk

Beat eggs with sugar and add the starch.

combine the milk mixture into the eggs and put everything on fire.

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500 gr di latte
20 gr di cioccolato fondente
20 gr di farina 00
20 gr di cacao amaro
40 gr di zucchero semolato


Per decorare panna montata.











Setacciare le farine ed unire lo zucchero in un pentolino.
Unire il latte freddo poco per volta e mescolare with a wooden spoon to avoid lumps. Combine the chocolate over low heat.
A moderate heat, bring to boil and cook for 2 minutes.
Refrigerate for 2 hours.

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scented Snacks orange:

2 teaspoons baking powder

vials for flavor

orange

200 grams of flour

1 egg

milk 180 gr butter 80 gr

water 20 gr

130 gr sugar granulated

vanilla / arancia candita

PROCEDIMENTO:

Setacciare la farina ed il lievito, unire lo zucchero.

In una ciotola mettere il burro sciolto, unire l'uovo il latte e l'acqua ed unire le farine.

Cuocere per 10 minuti circa a 175°.

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Fior di stelle

500 gr di farina

90 gr di margarina

200 gr di burro

5 gr di lievito

miele

40 gr cioccolato fondente fuso

2 tuorli

40 gr di latte o panna

30 gr di cacao

30 gr di nocciole

270 di zucchero a velo

vaniglia

Per la glassa:

250 gr di zucchero a velo

50 gr di albumen

Fit with the egg white icing sugar, until it becomes light and fluffy.

This recipe, I made myself, because most of the recipes did not convince me read a lot.

I tried to make the legendary star of Pan ...

Procedure:

Mix the nuts with 3 tablespoons of sugar. I combined flour and baking powder dough I added the butter, vanilla, cocoa and hazelnuts.

I added the powdered sugar left, milk and melted chocolate , honey, egg yolks.

cooking at 180 degrees for 15 minutes!