2010

Friday, December 31, 2010

Substitute For 600 Film Fuji

Crunchy almonds, cocoa and cinnamon.

I read that as sweet and Christmas, so I'm almost in theme parties ... :)

I wanted to take it, along with the beautiful cake that I will post soon, tonight at dinner, from friends (who do not know !)... but I woke with a fever, so I do not know that I will. Michael said that in any case will remain with me ...^^

I must confess that I ate the crunchy for the first time a. .. 23 years! That is this year! Not because I knew him or never had the opportunity, but as I have a passion for peanuts and nuts such as this, I avoid any good can use their whole. And the almonds? Right. The almonds, dull and unnecessary can be found at the supermarket are an abomination, I eat (unpeeled) only and only if I find them in any shop with confidence or those of my plant, if not steal me as has happened this year. In three, with scales, bags and the like, and also wanted to take the reason: "Eh, but told us we could take Rita" Rita, the former mistress of my house three years ago.

Bah! Small towns ... yuck!

Never mind. Almonds!

find the shop with confidence ... I wanted to make us the macaroons, but I love almonds! (You know where can I find them? Marches maybe some ...)

Here meantime this lovely crisp, slightly bitter if you do not go too crazy about the sweet and gently spiced with cinnamon. A jewel!

crunchy almonds, cocoa and cinnamon.

Ingredients (proportions, you decide the quantity):

250 g blanched almonds sweets;

90 g of sugar;

60 g of sugar cane ;

a drop of water;

1 teaspoon, satin, cocoa;

1 teaspoon cinnamon (to your taste).

Toast almonds in oven, grill only, at 180 ° C for ten minutes, moving them constantly. I'm not sleeping, if you want to peel, plunge for a couple of minutes in boiling water, then the skin will come off easily. Then proceed to the roasting.

In a pan, put sugar, cocoa, cinnamon and water and wait, stirring with a wooden spoon, which caramels.

When

be caramelized, add the toasted almonds, and turn with a wooden spoon until they are completely caramelized.

on a marble slab (alternatively I would say a wooden board or a roasting pan) with a top sheet of parchment paper, pour the almonds, cover them with more wax paper and crush with a rolling pin, to give shape and the desired thickness.

Let cool and serve.

This crisp ... I wish you a very good 2011!

I hope that next year we still want join me and support me in this beautiful adventure that is Rossociliegia .

Thank you for everything!

grandis mum a kiss to you all.

your , Babi

Monday, December 27, 2010

Signs Look After Baby Falls

Sacher cakes.

Delightfully, Sacher!

Dolce famous, characteristic of the Austrian tradition, and perhaps the most famous chocolate cake in the world.

I made this cake for Christmas Day, with a silicone mold shaped like a star ... pandoro looks like a slice of it?

All around I ordered the Lychee (Chinese or cherries, which I love!) For decoration, not because I had some cherries, which usually use!

The small photo below however is that Michael has taken the Sacher I had prepared for him last Valentine's Day.

the way, you are going through the good parties? :)

ego, I received and made some beautiful gifts ... of sweet surprises ... delusions are minimized because the same elements always come and now I have a hard Pellacchia! : D

The recipe is so fast, already tested, does not require special expertise and performance is perfect! I give you two different procedures, the first if you have a food processor (or a global one, however, with the beaters), the second if you have not or have only electric whips.

The doses are taken, modified slightly, from the book "Sweets" Small beads of Demeter.

Sacher Torte

Ingredients (for a mold to be 26-28 cm):

For the cake

5 eggs;

150 g of dark chocolate, at least 50% cocoa;

150 g of flour;

150 g of butter;

150 g of sugar;

1 teaspoon baking powder for cakes (optional);

For the filling

200 g apricot jam;

For the frosting

125 g of dark chocolate;

few flakes of butter, to taste .

procedure with the robot

Melt in a pan in water bath chocolate chopped into pieces, and do the same with the butter. Meanwhile, whip for a long time in the robot 5 eggs with sugar. When they become a frothy cream and stable Add the sifted flour with the yeast, stirring constantly, incorporate it at all, about one third at a time, and add another, to end it. Finally add the melted butter very slowly to the wire. Do the same with chocolate, it should be, like butter, very cold.

Pour the mixture into a buttered mold, preferably a hinge (but not required). Bake in preheated oven at 180 ° C for 45 minutes. Turn out and cool on a wire rack.

procedure without the robot

Bring out the butter from the fridge. Chop the chocolate dark chocolate and melt in a water bath in a small saucepan. Work to cream the butter at room temperature, with half the sugar. Add the chocolate by spoonfuls, stirring constantly. Stir in mixing smepre, egg yolks, one at a time. Whip the egg whites until stiff, add to these the remaining sugar and then add one small part to the butter mixture, with the aid of a whip. Then with a wooden spoon, gently incorporate the rest of egg whites, alternating with spoonfuls of flour. In this case you can omit the yeast altogether.

Grease the mold of your choice, pour in the mixture and bake in preheated oven at 180 ° C for about an hour. Turn out and let cooler on a wire rack.

Filling and frosting

Once the cake is cold, cut it in half. In a saucepan heat the apricot jam and filled the cake.

The sweet tooth can also add a layer of chocolate cream. I do not particularly like, but the 29 year old kid that I find myself as a boyfriend.

Close the cake and cover even outside with a thin veil of jam.

Prepare the glaze by dissolving the dark chocolate over low heat, making it cool a bit ', and off the heat, add a few flakes of butter will make it sparkle!

iced the cake with a spatula. Decorate with candied cherries, leave it like that or Make of it what you want, it will be beautiful all the same! :)

As you have seen you this cake is even harder to eat than done. The original recipe is secret and unattainable, but my Sacher is still delicious! E 'but not too sweet, chocolaty but not too much, and then scenic crazy! : D

Success assured ... Ah, of course, for lovers and would therefore not the dates but who does not like jam.

Good preparation for New Year! ^ ^

Besitoooooos!

Babi

Thursday, December 23, 2010

Strep B Throat Infections Nhs Direct

Chocolates Christmas. Cous cous

As each tube pseudo-pastry-respecting, when Christmas comes, I prepare always little thoughts, lately only edible, for old friends : to review and tear them a smile ... :) And it's always a pleasure! To thank especially when I send you delicious s ms mushy with even more delicious mistakes of calligraphy ... I love them!

This year I was set to make the chocolates!

After a long tour of shops for the house of Ancona (I refused to pay the cost of sp edition for 10 € st ampino!), I managed to find a beautiful, beautiful, perfect stencil silos platinum cone, chocolate brown, with 16 holes.

2 days, about 1 kg of chocolate and 6 "fired" after, that's ready 6 delicious, quick, lovely variations of chocolates. The forms are the Christmas of course, but you can do it all year! :-D

L base is always the same, but I'll look at them one by one.

Warning: chocolate ta. Take also the one you want, but must be dissolved in a water bath , very slowly , low heat and with the 'cold water . The dark chocolate is good to have at least a 60-70% no cocoa. And 'good also that white chocolate is not for those overly sweet.

All dients are to be considered in doses approximately 16 chocolates.

Ah! Get a thick ATOL. It will be used to "spoil" the chocolate as it melts, and convenient to "clean" the pan.

CHOCOLATES FLUX Pepper.

Ingredients:

200 g of dark chocolate;

1 teaspoon chili powder.

Melt the chocolate in a double boiler, and when ready, add the pepper and mix thoroughly. Try it for safety: you must feel but does not have to bother.

completely filled molds.

Let harden at least 2 hours in the refrigerator and unmold.

For those who love the unusual flavors.

milk chocolates with hazelnuts.

Ingredients:

150 g of milk chocolate;

16 shelled hazelnuts (toasted if you like).

Melt the chocolate and pour it into molds half. Add the hazelnuts, lightly pressing (tends to return to "float") and cover with remaining chocolate.

Let harden in refrigerator at least 2 hours and misshapen.

Classic and delicious!

WITH WHITE CHOCOLATE ALMOND .

Ingredients:

150 g white chocolate, almonds

16;

aroma of almonds, half a vial (optional).

Melt the white chocolate and add half a phial of scent. Pour into molds to half, add the almonds and cover with the rest of the chocolate.

Let harden refrigerate at least 2 hours and misshapen.

sweet and delicate.

dark chocolate orange.

Ingredients:

200 g of dark chocolate;

aroma of orange, 3 / 4 of the tube.

Melt the chocolate and add a vial of fragrance. Mix well, taste to test the taste, then fill the molds completely.

Let harden in refrigerator for 2 hours and misshapen.

Match refined and always perfect.

TRICOLORE TO THREE CHOCOLATES CHOCOLATES.

Ingredients:

50 g of white chocolate;

75 g of dark chocolate;

65 g of milk chocolate.

Melt the white chocolate and ripartitelo equally among the molds. Refrigerate and let stand 20 minutes. Repeat the same with the dark chocolate. Even after adding the milk chocolate, let harden in the refrigerator for 2 hours and misshapen.

Beautiful and very good!

CHOCOLATES cream whiskey.

Ingredients for 12 chocolates:

200 g of milk chocolate;

1 tablespoon cream of whiskey.

Melt the chocolate Add the cream and whiskey. Now fast harden almost instantly. With the help of the spatula, fill the molds, pressed the chocolate in them and livellateli.

The preparation is more complex and the result is even worse as aesthetically pleasing to the taste. Really good!

With these divine delights, I leave you my greetings and my wishes to heart because you can spend a happy Christmas.

Greetings to my readers, my wonderful, beloved, beloved 14 followers and all those who put the nose just once in my curious little space on the web, which is a little 'me.

Congratulations to my friends: I may be busy, strange, death, and they are there. You are the best.

Congratulations to those who did not lose my progress in the kitchen or not.

Congratulations to Francis and to all my fellow university, it takes months to citarvi all, but you know I love you.

Greetings to my family, who may have trouble even a thousand a day, but it is always the best.

Congratulations to Michael, who every day makes me feel special just for as she smiles when she sees me, and not even realize it.

I love you: you make my life better every day.

Merry Christmas.

Tuesday, December 21, 2010

Dylan Klebold Drivers Lincese

pesto and shrimp.

always in a hurry these days?

Looking for the gift of the dress, the perfect menu for Christmas?

been eating pasta for a week with butter, olive oil and tomato on a regular basis?

Then I have a gift for you.

to prepare a tasty meal in 5 minutes flat.

Do not believe us? Well, these are the spells of cous cous, my dear! ^ ^ This is the quickest way to spice up the world.

Excuse the photo, this is also made in a hurry ...

Go to the supermarket, buy the pesto to the counter, some Gamberotto the fish counter, frozen or directly, and voila!

COUS COUS SAUCE SHRIMP and

Ingredients (for 2 persons):

1 cup of cous cous (about 220 grams);

90-100 g of green pesto;

10-15 shrimp or frozen prawns 200 g (approx.);

vegetable broth, as needed;

a drizzle of extra virgin olive oil.

In a saucepan, boil the vegetable stock. Alternatively, you can safely use the nut.

In another bigger pot, pour in the cous cous and just above the boiling broth, just enough to make it swell to twice its normal volume.

Add the pesto, mix well and throw in the shrimp cleaned, chopped if large. Do go on the fire to medium heat, adding broth if necessary, until the shrimp Cuoco.

off and let rest for at least 4-5 minutes.

Just before serving, completed with a drizzle of extra virgin olive oil raw.

I told you that was super quick and easy! But what else is there I said it is also very good. ^ ^

are usually the last to buy things ready or already clean, but a virtue of necessity. These days are crazy.

Now unfortunately or fortunately I am stuck in bed until I do not know, cause terrible pain and no apparent source in the chest. I just hope to get up for Christmas! Also because I have a chocolate little program.

Besitos!

add, today, even Andale Andale Andale! : D

Oh God, I want to raise!

Babi

Sunday, December 19, 2010

De La Ghetto's Hair Cut

Pasta with anchovies, breadcrumbs and tomatoes.

forgive me if today I propose this pasta with tomatoes chemical found in December! : From my defense I must say that my roommate bought them, which, however, are a late variety and ... I had a craving for pasta and anchovy crumbs!

When I posted the pici with crumbs I had already announced that I would have brought this pasta that fast to say the truth is not my specialty -never-put-foot-in-kitchen dad.

The name is a bit 'long but it fits everything!

E 'fast and delicious, I love it!

At home, we always get the spaghetti, but my poor university resources to off-site, too chilly to go to the supermarket, they took me to use my equally beloved, Sardinian gnocchi, or that malloreddus if you prefer.

Here is the recipe for my dad! : D

PASTA with Alice, crumbs and cherry tomatoes.

Ingredients (for 2 persons):

180 g of dried pasta (preferably spaghetti);

3 tablespoons dry bread crumbs, or bread crumbs;

5-6 anchovy fillets in salt;

10-11 cherry tomatoes (I used piccadilly, cherry tomatoes are smaller);

1 clove 'garlic

parsley;

a drizzle of extra virgin olive oil olive oil;

salt, pepper, to taste

Boil the water, and in the meantime, rinse the salt from the anchovies.

If you buy them a few days before, after having rinsed the salt, put them in a jar and cover extra virgin olive oil. Wash the tomatoes.

In a pan, pour a drizzle of extra virgin olive oil inside and schiacciateci

helping the anchovies with a fork. Add the finely chopped garlic and saute.

When the oil is heated, let us toast into bread crumbs, will be darkened, and just add in the tomatoes, cut into wedges large. As soon as they are cooked and have released their liquid, turn off the heat.

Cook the pasta al dente and let it jump into the pan with the sauce. Add some 'of parsley.

Try this pasta will not regret it for sure!

E 'very good, tasty and very simple. Who has a family member who does not like the strong taste of anchovies salt can put a little 'less, but it is good to "feel"!

absolutely Let me know if you try it! ^ ^

Bach Baci kisses!

Babi

PS If you want to contact to learn more and to ask me anything, I leave you my e-mail :

barbara point Cerquetti free at the point it

Please do not send spam that sends me free enough already! : S