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Bavarian orange panettone in


From the outside it seems only a cake already discarded ... just dressed up, just to make it look not too shabby, after opening more than one ooooohhh tears of admiration, because the total surprise is no indicator what lies within


need to empty the panettone a circular container that contains almost upside down to size and a little patience, I opened the bottom of the first with a straight cut to make the walls then I carefully removed the cap that will be the cover, I emptied out very carefully about leaving a finger of all around cake, soaked with water just sugar and Grand Marnier, not too much, otherwise the structure does not hold.


Inside, of course, the Bavarian Orange:
150 g sugar, 4 egg
,
3 oranges,
15 g gelatin, 500 g fresh cream
,
a cake, preferably from 750 g
1 / 2 cup Grand Marnier.

squeeze 3 oranges, filter the juice and put it in a pan to heat.
Whip the egg yolks with sugar until you have a swollen and foamy cream, then pour in the hot orange juice. Put on fire and flame and cook until the sweet cream velero
the spoon. Meanwhile soak the gelatine, when the cream is cooked, squeeze it well and add it to the mixture, stirring well because it dissolves completely.
Put the cream to cool, stirring occasionally because it does not congeal.
When everything is cold, whip the cream to the cream and fold gently.
panettone filled with cream excavated, if you use a 1 kg panettone, as one of the photo you add in the cream of pieces of cake, otherwise it fills the cavity, if the cake is that there is not 750 g need.
Replace the stopper and leave upside down in its container in the refrigerator for at least 6 hours, after which you can place it on a platter and garnish as desired.

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velouté of pumpkin and ginger

It is cold, begin the first illness season, the evening is nice to go home and prepare something hot and spicy, even with the pressure cooker, so you can even eat at a decent time and possibly minimal, so you will not miss anything when you get in the kitchen ...
as you say? fresh ginger is not part of the basic equipment of a kind Italian pantry? I know, but at the supermarket near the office I had never seen before, so I could not help but buy it!

To prepare this soup to serve 2:
800g pumpkin leek

half 2 tablespoons olive oil
a rhizome of ginger the size of a walnut
salt and pepper to taste.

is half the chopped leek and fry you in oil, over very soft, add the pumpkin flesh into pieces and cook a few minutes ago, joins the rhizome of ginger, peeled and cut into slices and salt.
It covers almost all the pumpkin water and close the pressure cooker, cook it 10 minutes from the whistle, then open with the blender and blend everything.
served with a sprinkling of pepper.

Meaningful Happy Birthday Wishes

Scent of Christmas

Do not be afraid, I'm not yet prepared anything for Christmas, but at my house this cake was made to be given, instead of the usual Pandora or cake to friends and relatives, so it has the unmistakable flavor of the festivities. It's actually a bomb
caloric poorly suited to the Christmas binge, but tradition is tradition!
The picture is more beautiful than usual, in fact I made it but not Ing, Coquinaria of fact I brought this cake at the gathering autumn Coquinaria.



Pan Bishop


3 eggs 200 g flour

200 g sugar 200 g chopped hazelnuts

100 g raisins 100 g dark chocolate 1 tablespoon baking


Toast the hazelnuts in the oven and deprive them of the skins, chop them up from cold.
Beat eggs with sugar, gradually add the flour and hazelnuts, when it's well blended, add the raisins soaked in rum and chocolate, coarsely chopped.
preferably Cook in a cake tin lined with baking paper for 45 minutes at 200 °
If it still end up wet inside ventilated for 10 minutes.

course can be done in the Thermomix, chop the toasted hazelnuts 1.30 min at 7.8 speed by putting them in the blender with the blades already in motion then chop the chocolate and put it all aside, without cleaning the mixing bowl whisk eggs with sugar 45 sec. vel 4, then add flour sifted with baking powder and blend another 40 seconds. vel 4.
Now add the remaining ingredients and blend about 1:30 min vel 4 (if it is well blended prolong). The dough will look very hard. Cook
preferably in a cake tin lined Paper oven for 45 minutes at 200 degrees
If it still end up wet inside ventilated for 10 minutes.

Tech Deck Monster Energie

for my blog!
after I lost in the network for a template that I liked, after having downloaded a couple before you understand the difference between HTML and XML, that's the new look of my blog, there will be some small change but we have to do.

leave you some links, in case you want to change look to your blog.
These sites are useful for people like me who is a guest Blogger

• Pyzam
• Blogger templates
• Finalsense

Fun Facts About Number 11

A new dress would the world be ...

... without Nutella!
not exactly like the original, because there is nothing in the world like Nutella, but I made it and above all are fully aware of what it contains.
This is a recipe for the Thermomix, nothing remains that can be done with a good blender and a water-bath cooking


Hazelnut Cream

• 50 g hazelnuts, toasted and skinned
  
• 75 g sugar
  
• 150 g of dark chocolate
  
• 100 g of milk,
  
• 60 g of peanut oil.
  

Preparation: Place the hazelnuts in the bowl and cool the sugar and chop for 20 seconds at vel. 9 (note that they have reached the consistency of flour, otherwise go to a few seconds). Add all the chocolate in pieces and on again for 20 seconds at vel. 9; Add the milk and oil and cook for 7 minutes at 50 ° speed. 4 Pour into jars and let cool. Keep in refrigerator.

Jenna Jameson Emaili,

not to forget ...

is not easy to comment on what is happening in Burma without falling into indifference, without petty rhetoric ...
silence is even more serious because it is unpleasant to feel powerless, but turn your back on the excuse of not being able to do anything is a hypocrite.
I leave a link, because what happens is just that comment, who was there.
Lu with his camera is able to capture unique feelings, she was in Burma in August, and this is his blog.

Beautiful Agony Free Id

Happiness

"There's a bee alights on a button
rose:
sucks and goes away ...
All in all, happiness
is a little thing. "

is a poem by Trilussa one of my favorites, I was reminded of while watching a rose I have in my kitchen, just after baked bread.
Making bread has something magic, and gives immense satisfaction, it reminds me that it takes very little to be happy.


I followed the recipe is this:

LOAF TO HARD WHEAT (for Thermomix TM31)

450 grams of durum wheat semolina - 100 gr flour 0 - 1 / 2 cube of yeast fresh beer - 300 grams of water - 10 g salt - 1 pinch of sugar

Combine the flours in the bowl 25 sec. vel. 4 and set aside.
Dissolve yeast and sugar in 60 grams of water 5 sec. vel. 5 and leave 10 min. in jug. Add the remaining water
5 sec. vel. 5. Add the flour
: 4 minutes ear.
Let rise 2 hours in the jug, then deflate 2 min at vel. ear.
Turn the dough on a floured surface and form a loaf, affecting then crosswise.
Let rise for one hour then bake for 10 min at 240 ° for about 50 minutes at 200 degrees.
Maybe he a bit too colorful, but it was perfectly cooked

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8 things about me - my first MEME!

I was invited to this meme from Tulip , say 8 random things about me and invite other bloggers 8 to do the same, now I'm here I'm looking for something to say to me:

1. My mother called me Grisù a child, why take fire easily, then he started calling more offensive ... but that's another story. My character has not improved that much, as my colleagues call me growl.
   
   
2. I grew up in a village of less than 2000 souls, to return home from school but I had to cross the main road, the more taboos taboos, I remember like yesterday how many blows I have taken the first time that I have broken the taboo, coming home from school along with two other girls that I believe.
   
   
3. I never loved the water, three times as a child I attended the introductory course to learn how to swim, I could not even get wet nose!
   
   
4. I love cats, air with which you look, the way they stretch out, to flaunt its independence, but still do not have one, because I still have to settle the question of the family entitled "The animals live outside home "
   
   
5. I do not like the cheese of any kind either parmesan, and every time I do this I look like an alien
   
   
6. When I'm nervous for a Questin family or business, I make the pastry, I have the freezer full, so if my husband is coming back with his hands in dough now no longer asks me "you eat" but "to you success "
   
   
7. Like the pastry, designed as culinary art, because it is the exact science that has results closer to alchemy.
   
   
8. I like reading, all with a strong preference for large volumes . I hate hard covers, ears and underline to pages on the novels.
   
   

now the hard part, finding 8 people to invite to MeMe, since I just started my adventure as a blogger is not easy, risk me 8 enemies at once!

So, risking to break the chain, does not name anyone, simply because they still do not know anyone, but to come prepared next MeMe!

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Bavarian almond macaroon crust


the Bavarian almonds should be accompanied by a sauce with amaretto, as original recipe but I wanted something more manageable, so I thought this crust, which in the author's intentions contained a Bavarian peaches.

I must say that it is all very pleasant.
These doses for a springform pan for 24

for the crust: 200 gr

Digestive biscuits 50 grams of dried macaroons

50 gr almonds 50 gr hazelnuts
3 tablespoons amaretto liqueur

150 gr butter 70 gr dark chocolate

Prepare the crust by putting it in the mixer biscuits and macaroons, not chop them too finely. Chop almonds and hazelnuts and add to crushed biscuits.
Melt the butter and pour it on as soon as it warmed mixture of biscuits and dried fruit, add 3 tablespoons amaretto liqueur and mix well.
Line the bottom of a baking pan with a little zip 'with parchment paper. Spread the mixture with your hands on the bottom making it back a bit 'on the edges and compact it well good.
Put in refrigerator to harden.
When ready, melt the chocolate in a double boiler, let cool a few minutes and then pour it on the bottom of the crust, spreading it very carefully with a spatula, making sure that everything is well coated. Put in refrigerator to harden. I
in I heat the chopped chocolate with other ingredients, but came good anyway!!


for Bavarian

pint of milk pint of cream

4 eggs 180 g sugar 20 g gelatine

200 gr peeled almonds
sweet little sugar

Put the almonds sprinkled with sugar icing dripping in the oven 150 degrees and roast until medium. Let them cool and then put flour in the mixer to obtain a thin enough.
Whip the egg yolks with the sugar, bring the milk to a boil. Soak the gelatin.
When the sign of boiling milk, pour flush mounted on the eggs, put on low heat and stir until velero the spoon, then add the squeezed gelatine. Remove from heat and let a bit 'cool, stirring because it curdles, then add the ground almonds, stir well to mix everything and when the mixture begins to "pull" to add the whipped cream. Beware, if the cream is added when the cream has not yet begun to congeal separate itself relentlessly.
Pour the mixture into the crust, and macaroons to cool in refrigerator.

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The dumplings sciuè sciuè

These dumplings are an old catchphrase of the cooking forum, posted by Nanninella have become a must because they are easy and fast.
The quality of my photos is not great, but I'll learn with time ...


the recipe is simple, equal weight of water and flour.

for 2 people
250 g water 250 g flour


boil water in a pot that can hold the flour, once you've reached the boil, add the flour in one fell swoop and stir vigorously .
As soon as the storage will be manageable, but still hot, laavorarlo until it reaches a smooth consistency.
Let dough rest at least half an hour wrapped in a towel.
When you're ready to cut some pieces that you roll out a sausage and cut, giving the typical form of potato gnocchi, including recess.
The peculiarity of these dumplings is given by the stability of the dough, you can prepare the night before for the next night and do not stick to them, nor will be soaked.
should be boiled in salted water until they return to the surface.

I have them dressed with a sauce of tomatoes, with the addition of a sprig of basil and fire off a thread of olive oil.

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September 17, two years of marriage

last year we were unable to carve out some time for us all, so this year we wanted to keep our facts, and maybe cuddle a little ...
so I decided that I prepared and cooked a romantic dinner for my love.
And my love has appreciated.

the Table


the menu was a first and a second
sweet as the first had prepared ravioli open primosale found on Genna rhino

Ingredients

flour 00 g 100
1 + egg yolk
primosale (fresh pecorino with black pepper in) g 200
Nutmeg.

Preparation: finely chopped
the cheese cutter. Add a pinch of nutmeg and one egg.
Work quickly to get a filling as homogeneous as possible.
Prepare the dough with the flour and the remaining eggs.
Facciola stretching sheet with the coffee house (must be thin). I get a cut pasta discs seven centimeters each. In the middle I put half teaspoon of filling.
Use your fingers to pinch close to giving the ravioli pasta.
steam cooking.

They went dressed with an emulsion of chopped black olives, olive oil, anchovies, garlic and oregano, I've served them with melted butter and sage.

As a second thread to peppers, from Coquinaria

Serves 4
• 800 g fillet (preferably the middle)
• 1 tablespoon salt
• 2 tablespoon black pepper • 2

tablespoon white pepper • 2 tablespoon green pepper
• 2 tablespoon red pepper
or the jar and a half of mixed berries 6 Ducros if they are not all
pepper • olive oil • a few sprigs of thyme



Private thread from the fatty portions, wash and dry with paper towels.
Combine all types of pepper in a mortar, taking them from a spoon, crush and mix them with salt, until roughly chopped (if you do not have the mortar is fine the blender), rub the meat on all sides, pressing down well so as to make it stick and let stand for 30 minutes, if overnight is even better.
Preheat the oven to 215 degrees. Heat 3 tablespoons extra virgin olive oil in a large thick-bottomed pan and sauté the meat over high heat for 6-7 'until it is golden brown on all sides. Transfer the tenderloin on a rack set on an oiled baking tray and bake in oven for 10 '(cooked rare).
Transfer the meat to a cutting board, cover with aluminum foil and let rest for 10-15 'for the settling of the juice.

Cut the fillet into thick slices, decorate with pepper and held by a few thyme leaves and serve with roasted potatoes.

Last but not least ... a Bavarian lemon jelly with an insert of more, the recipe is Pinella, she writes about Coquinaria, but I've adapted because I found some beautiful strawberries, as I used the original recipe and more, I also preferred a base of almond crust instead of the base of crushed biscuits, I put everything in a circle of 18, and has advanced a bit of ' dough for the base

This is the recipe I followed:


for the base 80 g.
ground almonds 120 g.
flour 50 g.
sugar 1 pinch salt 80 g
butter
work quickly all the ingredients, gather into a ball and place in refrigerator at least 2 hours, preferably overnight.
spread an even layer in the ring which will mount the cream and bake at 180 degrees for 15 minutes

for a jelly
150 g of mashed blackberries
5 g lemon juice
25 g caster sugar 10 g cornstarch

Other
5 g granulated sugar 2 g gelatin sheets (one sheet)
other 25 g of the past more

Bring to a boil mashed blackberries setaccio.Porre previously passed to the gelatin in a water bath ghiacciata.Aggiungere the 25 g of sugar to mashed blackberries and put in a bowl the lemon juice, the cornstarch, 5 g sugar and 50 g of mashed fruit. Add this mixture to the homogeneous first step is boiling, mix well, remove from heat. Let cool a bit 'and add the gelatin. Place the mashed strawberries in a circle small circle to use for the cream and lemon freeze.

for Bavarian Lemon

semi mounted
150 g cream 125 g milk 40 g sugar

2 g gelatin 2 egg

A small glass of limoncello
rind of a lemon, just picked the Warm

milk with the zest of a lemon and leave to infuse for at least half an hour .. Soak the gelatin
Place the egg yolks lightly with sugar, pour in the milk and put on the stove over low heat, stirring with a spoon trying to draw an 8. As soon as the temperature reaches 82 ° C, the custard is ready. Discard the lemon zest.
Squeeze gelatin, cream and add it to dissolve completely. Pass the cream through a sieve and bring down the temperature to about 35 ° C. Stir in the liqueur.
Gently incorporate the cream so creamy and perfectly smooth.

Place a layer of Bavarian inside the ring and place in freezer for about 30 minutes to solidify. Place the jelly in the middle of the dessert of strawberries and the remaining bavarese.Livellare immediately and place in freezer.

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are online!

today, officially I am part of bloggosfera, how exciting!

'm not sure I have something to say you deserve to be heard, but I have many recipes to share and some of which funny anecdote from real life.