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My seiveli

webs I've made six, but the technique is that of the famous setteveli, of course I made some changes so important that I can define my cake. I used the crunchy almond (childhood memories), I prefer the taste of almond hazelnut, also, I replaced the cream with the cream to the hazelnut chocolate spread, I have never tasted the original, but this is MY version according to my taste! Ingredients for sponge cake: 5 eggs; 150 grams of sugar, 120 grams of flour 00; 30 grams of cocoa. Ingredients for Crunchy: 250 grams of almonds in their skins; 250 grams of sugar. Ingredients for the Bavarian 350 g of whole milk, 4 egg ; vanilla bean; 125 grams of sugar; 30 grams of corn starch. Ingredients for the cream nutella: half the Bavarian cream, 300 g Nutella ; 6 gr of isinglass; 250 g of whipped cream. Ingredients for the disc of chocolate: 100 grams of dark chocolate; 75 grams of chopped crispy. Ingredients for cream Mascarpone: half the Bavarian cream, 250 g of mascarpone ; 150 grams of finely ground crispy. Ingredients for the syrup: 150 grams of water, 75 g rum 75 grams of sugar. Ingredients for the icing to mirror 75 grams of cocoa; 175 grams of water, sugar 225; 8 g gelatin; 150 grams of cream. Mass so you feel tired just reading the ingredients, in reality as it says The ZioPiero (where I took ideas and techniques), we can anticipate some steps. I the first day I made the sponge cake and crunchy on the second day I did the Bavarians, the disc of chocolate and I assembled the cake, the third day I made the icing ........... . and after a few hours have eaten me! start with the pds: Put the eggs in a saucepan with sugar and place on fire, riding with a hand whisk, until the temperature of 40 degrees or if you do not keep the thermometer at low heat for one minute, remove from fire, moved to the planet (or with electric whips), and then assemble for 20 minutes (turn on the oven and cooled to a temperature of 180 °) remove from the planet and use a spoon of timber movements from the bottom upwards incorporate the flour and cocoa sifted together previously, try not to remove the mixture, pour in a pan of about 22 cm and place in greased and floured oven for 18 minutes. While the PDS is in the oven do the crunchy: Place the almonds and sugar in a saucepan on the stove and place over low heat, stirring constantly with a wooden spoon, when all the sugar has melted and become golden brown ( attention because it burns easily), previously paid on a baking tray greased, flat and let cool. is beautiful when it becomes a cold hard slab, peel it off, to frantumatelo large pieces with your hands and put into a robot for a few minutes. Sift the mixture with a scolainsalata (the fine will be placed in the mascarpone cream over the older the hard chocolate). if you are upright and do not make you taste the crunchy almonds 150 grams and 150 grams of sugar, I increased the dose or risk running out! The tastes of theft by family members took until the grind! Day Two: put to soak the 6 grams of gelatin in cold water, make a custard with egg yolks 4, 350 grams of whole milk, sugar, vanglia and corn flour, stir well put it on the heat and let thicken, turn off the heat just get half and put into the squeezed gelatine, stir well and let cool. set aside the other half. Whip the cream and 250 grams of movements from the bottom up built-cream (the one with the fish et al) then amalgamateci also 300 grams of chocolate spread (in winter have to be heated in a water bath to make it more fluid, in this period needed). Heat the water to get wet, let us dissolve the sugar and the rum and let cool bisects the PDS (if it is too high make three layers) and put a half on a small plate that contains barely moisten with the syrup and put over the Bavarian chocolate cream. Refrigerate for 2 hours. This dose I also made nine small glasses because I crossed the PDS in three layers (it was too high to make only two) I used a layer of chopped pds then I put a few tablespoons of Bavarian nutella! Meanwhile, who spend two hours melt the chocolate in the microwave or over hot water, draw a circle the same diameter of the pie on baking paper, add the chopped crispy (the biggest) in the melted chocolate and spread on design to form a disk (I I have kept aside for Quach tablespoon cups) and put it in the fridge to make it solidify. shorts I put directly in the melted chocolate, I extended the mixture with a spoon and I put in the fridge. Go to the mascarpone cream: Place the remaining cream into a bowl of mascarpone and amalgamateci croccanteed meal is ready. Shoot the cake from the refrigerator, sistemateci over the disc of chocolate, the second layer of the PDS and pour the remaining rum, mascarpone cream over the place and put in the freezer! Day Three: Prepare the glaze in the mirror, Soak gelatin in cold water, then mixed with a whisk all the ingredients, put on the heat and bring to a boil, stirring constantly (it should reach 104 degrees) keep the boil for a few minutes then shut off heat and let cool. When it reaches 50 °, and then place the squeezed gelatin mix to the mixture after which allow it to cool a little. Bring out the cake from the freezer and place on a grid positioned in turn over a bowl (so the chocolate racccogliere runny) and cover entire cake with frosting Make one layer consisting of beautiful and cercatedi cover the enestetismi at this point put the cake on a serving plate (do take the cake from the delicate basis, you will be facilitated if it is well frozen) and put in fridge for a few hours! Bon appetit!!

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Anniversary's cheesecake

day .. And here I am really intense studio work studio work .. .. I am exhausted! Not I have plenty of time to prepare some candy .. like .. on one hand the more you study the more I want to eat the other side is better .. so .. no more fat in bikini and test ok .. hoping that this test bikini come soon .. have not yet gone to sea!: (
.. then a few posts ago I mentioned the anniversary of my marriage .. .. well, could not remain without a treat .. preference fell to a sort of parfait, cheesecake .. .. I did not want to turn the oven .. cmq .. it came out pretty good .. i have celebrated more than a ...:) eh then we start with the recipe .. 280 grams of biscuits (I used gluten-free ones)

100 g butter 100 g dark chocolate chips made

mascarpone 250 gr 100 gr greek yogurt

80 g sugar 250 g cream 150 g white chocolate

150 g dark chocolate 100 g hazelnuts

Crumble the chocolate and biscuits and add to butter cut apart. Mix thoroughly and make a base to put in the fridge for half an hour. Whip cream, add the mascarpone cheese, greek yoghurt and sugar. Mix everything well and divide the mixture into two. In a combine white chocolate, dark chocolate in the other. Take over the base and pour a mixture alternating the two colors (this procedure I copied from the blog and chocolate mint I liked the effect, and I've replaced ingredients with her at all). Place in freezer and cover, thus avoiding the formation of crystals for 10 minutes. Dissolve a little parfait with chocolate and decorate with chopped nuts. I then I also did the little hearts. I drew them in greaseproof paper and accurately poured slowly chocolate). Delicious cheesecake ..:)

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panettone Gourmet

Ingredients: Flour 250 gr Manitoba; 00 250 gr flour, yeast 1 packet of master baker, extra virgin olive oil 100 grams, 240 grams milk, 3 eggs; 40 g sugar, salt 15 g; Put the flour in a large bowl, and the center of the ingredients (sugar dissolved in warm milk), including the salt you need to advance, however, dissolve in two tablespoons of warm water. At this point you can also combine the yeast and knead for a good quarter of an hour, until you get a paste of smooth consistency. Cover the dough with a cloth and let rise for at least an hour in a warm place, then take the leavened dough, knead again on a work surface and place in a greased and floured cake mold diameter and 20 cm high at least 15 cm. Let it rise again for at least an hour (the dough should double in volume) and then bake at 180 degrees for at least 45 minutes. If you discover that the dome of panettone darkens too much, cover with a sheet of aluminum foil up once cooked (but not open the oven during the first 30 minutes of cooking). When baked the cake to cool for you to do well and then wrap in plastic wrap waiting for the next day to cut it. I have made 3 days in advance. I've stuffed with: salami, leaf lettuce and mayonnaise, ham and Philadelphia, with tuna sauce, mayonnaise, pickles, bacon, rocket and mayonnaise. This recipe I found wandering around the various cooking blog, I've just recorded the provenance of which I do not remember, I apologize to the author know it's a nasty thing but I have little memory and I can not do nothing if not apologize! For the photos must again resort to this

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cake rose salt

Ingredients 400 gr flour 180 gr of manitoba milk 35 g oil 22 g sugar 1 teaspoon salt 1 cube of yeast 1 whole egg + 1 egg yolk for brushing Ingredients for stuffing 500 grams of mushrooms, cleaned and sliced \u200b\u200bsausages 3 250 g stracchino Make the dough with flour, oil, sugar, egg, warm milk in which you have previously dissolved the yeast and sugar, add the salt at the end. Form a ball and let it rise an hour and a half. (This of course can also be made with the camera). When risen, roll the dough with a rolling pin, trying to make a rectangular shape. Must have a thickness of about 5mm. Once enlarged browse stuff I used to like mushrooms, sausage and soft cheese, roll it on itself and cut washers of about 6 inches high, placed in a hinged tin, tin and let rise again for 1 / 2 hour. After the half hour the rolls grow, they will be attached to each other. Bake at 180 degrees for about 30 minutes.

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Quiche savory zucchini pancetta and ricotta

Hello to tuttiiiii!:) Today
salty .. I had a great mind ..:) even if the production of sweets! There is ..:) hehe ..
wanted a quiche for a long time .. I saw them so many blogs .. so beautiful and so tasty .. then the desire for cheese ... then taking it a little bit but I got the ricotta just not wanting to exploit I went on with the sweet and salty goodness this came out absolutely ..:) I ate more than half I. .. more ..: D
here's the recipe: a roll of pasta brisa

500 gr ricotta 250 grams of bacon

4 medium zucchini 1 egg

2 chucchiai milk
Parmesan

Roll out the dough for brisè and place on baking tray with baking paper, prick with a fork in the fund. Wash zucchini and cut into rounds and arrange on a greased pan with the bacon and cook for about 5 minutes with hot pepper and garlic powder. Meanwhile, beat the ricotta with milk, add egg and parmesan cheese. Remove the bacon from the fire and add the zucchini and ricotta. Pour in pasta brisa and level well. Bake in preheated oven at 180 degrees for 35 minutes. Serve hot ...:)
Goodness guaranteed:)

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cheese-cake with strawberries

500 grams of strawberries, 4 egg yolks, 250 gr sugar, 200 grams of milk, a tablespoon of flour, 20 g gelatin sheets, 500 g cheese, 250 robiola (or mascarpone or Philadelphia) 300 ml of fresh cream a tablespoon of icing sugar, 250 grams of biscuits finely chopped 100 g butter, rind and juice of a lemon. Melt the butter in a frying pan, fry without it, mix it with crushed biscuits and compattatelo the bottom of a baking pan coated with the edge of opening the film (or a container which can be served directly). With back of spoon, press well and let adhere well, put the container in the refrigerator. Chop and place to soften the gelatin in cold water, meanwhile, beat the egg yolks with sugar until they become white and frothy, add the flour and then milk little by little, put on the fire until it is thickened (stirring constantly, will be slightly more liquid consistency of pastry cream) at this point turn off the heat and put in the soaked and drained gelatin, mix well and let it cool, taking care to turn it from time to time. Take the cheese and knead with a fork, softening a bit, then add the robiola, lemon juice and zest and mix well, add the cream in the meantime it is cool and blend the mixture. whip the cream with a spoonful of sugar and add to mixture mixing with a wooden spoon to move from bottom to top, scaravoltate into the pan with the biscuit, level and put in fridge. Take the strawberries into pieces well washed, leaving some whole for garnish, and put them on the stove in a saucepan with the icing sugar Let them not undo turning to attack them then shut off and shake it let it cool, spread the strawberries over the cake and garnish with whole strawberries. Put in refrigerator for at least 3 hours

Dzierżysław Dawniej

Users chocolate


First of all I would do my very best wishes to two wonderful people like my parents who today celebrate their 26th wedding anniversary ..:) Oh yes ...
these medals are precisely suited to chocolate lovers ..:) so for me adatissime .. although I only ate one ... Noooooo: (
had a huge success .. nice crispy outside and soft inside with the unmistakable taste of chocolate ... maybe outputs are a little big .. but .. you know how I forgot that he had put the yeast in the dough and then I made some mid-sized medals that have spread during cooking ..:) eh oh well .. better ..:) The
I found the recipe on the net .. just that I've made some modifications to the lack of ingredients and to give it a touch of originality .. Here I report my recipe:)

150 g dark chocolate 100 gr
burro240 flour (I used the gluten-free) 100 g sugar


3 eggs 1 tablespoon baking powder 1 pinch of salt


Melt the butter in two different bowls and chocolate and then combine to form a paste. Sift the flour and the teaspoon of yeast. Beat eggs with sugar and add to the creamed butter and chocolate, then add the flour and baking powder. Mix and make small balls crushed leaving some space between one and another. Preheat the oven to 150 degrees and then bake for about 30 minutes ... Once cooled, sprinkle with powdered sugar!
Enjoy it:)

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cannoli

forty shells Ingredients: 200g flour 00

1 teaspoon cocoa

1 spoon of powdered sugar 2 tablespoons marsala

20gr melted lard (I put the butter) 1

+ 1 egg yolk 1

pinch of salt Mix all ingredients until mixture is smooth and dry, wrap with plastic wrap.

After an hour with a rolling pin roll out the dough until very thin (ca. 1 mm) cut to a diameter of ca. 5cm wrap around

torches, brush edges with egg white and just quit putting pressure on the board. Keep covered with foil until cooked

clippings should not be mixed up again, but wet, stacked and ristesi.

Fry in deep oil, dipping on the side of the closure.

Go on a paper towel to remove grease, tighten the stem and remove the shell.

Ingredients for filling:

700gr of dry cottage cheese (preferably sheep)

230g icing sugar

100g of dark chocolate chips and chocolate ricotta

must be cold fridge, to avoid getting a dirty white.

Sift the ricotta and mix it with sugar, mix the chocolate working the bare minimum.

This recipe I got it from profumodilievito. and as usual it was a success. I managed to find true cottage cheese, fresh in the morning and I filled a sac-Seeing that I kept in the refrigerator. when the guests were all I got the stuffed shells, I put chocolate chips for garnish, and served immediately, they were delicious! The photo to the cannoli I have not done because it was part of the buffet that I have NO photographed, but if you zoom in (by clicking on) this seen to the right of the screen!

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bocconotti Puglia

These goodness I got them from Wired New York Forum, are fabulous, I have prepared two days in advance will keep well in a tin box. When I had not prepared so I put the nutella drops of dark chocolate, tasting, however, were very chocolaty so the day after I've dug a little split in half and filled with nutella! Gorgeous! PASTA-OIL: 500 gr flour 2 eggs 100 gr olive oil 200 grams sugar 1 teaspoon baking powder half a glass of milk in a bowl put flour, eggs, sugar, baking powder, oil and milk and begin to knead well until dough is smooth and very soft. ALMOND-CREAM (for stuffing) 200 gr almond flour 4 eggs 80 g sugar grated rind of one lemon Separate the yolks from the whites. In a bowl Beat the egg yolks with sugar until the mixture it becomes clear looking. Now add the ground almonds and mix. The compound will be a little hard. Beat the egg whites with a pinch of salt and gently add the above mixture. Add the grated rind of one lemon and mix well. Nutella taste to stuff I let the dough rest for an hour in the refrigerator, wrapped in a film then I lay a sheet of half inch thick, I cut it with a cup of diskettes and have them stuffed with almond cream and drops chocolate (nutella directly next time) then I closed and placed in cups with the closing down. Bake at 150 degrees for 20 minutes!

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balls of cheese and ham

with this dose will come up more than 50 medium sized balls. Ingredients: 150 gr of grated parmesan cheese 150 grams of ham 25 cl of water (250 ml) 50 g butter or margarine 120 g flour 4 eggs method: Preheat the oven to 200 degrees. Grate the Parmesan cheese and cut the ham into strips, place water and butter in a saucepan and bring to a boil. Remove from heat and add the flour, beating with a whisk Put the saucepan on the stove for a while. Stir vigorously until the flour will come off the bottom and sides of pan, remove the pan from the heat and add the eggs one by one. Do not add the second if the first is not well absorbed. Add the cheese and ham and mix well with a spoon, a baking tray lined with greaseproof paper, and start helping you to do a lot of balls off the mixture with a knife. bake at half height for 20/30 minutes, until the balls take on a golden brown. Serve warm or cold. This recipe I picked up Wired New York and can be made with any sausage! To see more photos in this left of the screen next to the pizza!

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can not believe it!! I did a buffet for 40 people, and I forgot to photograph all goodness I made! slowly will post all the recipes that you can see from the photos, meanwhile, look at the wonder of her nephew!

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Ice crepes


ritono And here I am:) Good
Republic Day in tuttiiii!:)
for the opportunity I wanted to make crepes with ice cream .. :) cmq after them with Nutella, which is always a this time I am granted these with chocolate ice cream obviously does not lack in taste ...:) I returned from the dough .. very good .. and lighter only water but no milk .. .. my cookbook I have always alternatives:) .. very good
Dvvero perhaps the best 've ever done .. it will be for the lack of milk?:) who knows ..: D Here are the ingredients
:
130 g flour (I used the gluten-free) 300 ml water


2 eggs 1 pinch of salt
200 gr chocolate ice cream

Sift flour. Apart from beating eggs with a pinch of salt and add to flour. Finally, incorporate the water. Mix well for a while and let stand in refrigerator for half an hour.
Put oil in a frying pan (unfortunately I do not have the plate) is expected to warm and pour in half a ladle of batter and make sure that cover the entire pan. Wait two or three minutes, stir and turn the crepes on the other side. Wait a minute and place on a plate. Put ice cream in the center and close it. Dust with icing sugar. Doing so is not over 'Till the batter.