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Crostata al cioccolato

Edit: E' un sacco di tempo che non pubblico nulla, è stato un mese impegnativo, ho provato diverse ricette, ma non sempre sono riuscita a scattare le foto, e tra quelle che ho scattato, molte sono pessime (scatti rubati di corsa), ancora peggio del solito, e ancora da sistemare e archiviare. Comincio a pubblicare con qualcosina che ho preparato in occasione della festa di mio figlio con i suoi amichetti, tutte cose semplici, adatte ai bambini ma davvero buone.

Very fast and very good, but without eggs. Absolutely can not remember where it comes from the basic recipe for this pie without eggs, because they actually call it pastry is crumbly but the lack of eggs is clear in color and taste, still very nice. I said, I do not remember where I got the recipe, I found it written in my notebook of sweets, it's there from time immemorial so boh!

Base tart
220g flour 80g sugar

00 1 / 2 sachet vanilla
a pinch of baking powder (I used half a bag)
70g of olive oil (I used 40g of seeds and 30g extra virgin olive oil)
4 tablespoons cold read

Sulla tavola di legno fare la fontana con la farina e lo zucchero, il lievito e la vanillina, versare al centro l'olio e impastare rapidamente il tutto aggiungendo i 4 cucchiai di latte freddo. Lavorare fino ad avere una palla di pasta liscia (è veloce, non bisogna maneggiarla più di tanto), avvolgerla nella pellicola e farla riposare in frigorifero per almeno mezz'ora. Stendere la pasta su un foglio di carta da forno spolverizzandola di farina e trasferirla nello stampo da forno. Si può poi effettuare la cottura in bianco per farcire poi la base con crema e frutta o con la ricotta lavorata, oppure, come ho fatto io stenderci 3 cucchiai di crema al cioccolato e nocciole, o di marmellata di prugne e infornare a 180° per 25 minuti per avere the classic tart grandmother

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Torta al cioccolato senza uova

umidissima remains and is delicious. The recipe I took from my friend intolerant to egg, which she has unearthed the genuinely do not know. As usual, I changed a little bit here and there, but minor changes

200g flour 250g sugar 00


75gr cocoa powder 450 grams of milk (I put 420gr and I added 30g of melted dark chocolate) 40g
vegetable oil (I put 30g) 1 packet of
liedvito chemical
a phial of orange flavor (I added myself)

Sift flour, baking powder and cocoa. Add sugar. Melt the chocolate in the microwave. Combine milk, oil and flour to the melted chocolate and mix well. Pour the mixture into the mold (I used a silicone and I avoided the stage of grease and flour the pan) and bake at 160 degrees in preheated oven, mod static for 40 minutes.
sprinkle with powdered sugar (which I, having finished, I did not)

below the pictures of tea with their friends for birthday dani

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zuccotto all'ananas

In a simple but amazingly delicious, just as a sweet little challenging at the end of an important meal. The recipe was passed to me my mother, where she took it do not know. I tasted prepared by her and I repeated a dinner with friends when I was asked to think about the cake

Ingredients

5 egg yolks 5 tablespoons sugar (I put 6 )
6 tablespoons pineapple juice
3 sheets of gelatin and a half (I made 6)
500g of whipped cream 1 package of
Pavesini
1 barattolo di ananas sciroppata

Ammollare i fogli di gelatina in acqua fredda per 5 minuti.

Montare i tuoli d'uovo con lo zucchero, sbatterli almeno 7-8 minuti, aggiungere il succo di ananas e trasferire il tutto in un pentolino per far addensare la crema a fuoco bassissimo mescolando continuamente. Quando è ormai densa scioglierci dentro i fogli di gelatina e farla raffreddare.

Montare 250gr di panna. Foderare un recipente concavo con i pavesini ammollati nel succo di ananas. Tagliare a pezzettini piccoli 2-3 fettine di ananas e aggiungerle alla crema preparata. Lentamente, mescolando con cura unire anche la panna montata alla crema e omogenare bene il tutto prima di versarlo nel container lined with Pavesini. Cover with foil and place in refrigerator for 4-5 hours (I have left all night).

Just when the cream has thickened well, reverse the zuccotto on a platter. Assemble the remaining cream with 1 tbsp of sugar and use it to cover the zuccotto. Garnish with slices of pineapple or any way you like.


And good appetite

PS the photos are horrible as usual, I wrote the letter to Santa Claus

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La torta di daniele

In the sense that it is his own. He decided how he wanted, how to decorate, everything.
And he was right, because if the decor could do more (but after aa model for rockin sugar paste that image when he wanted to own the power rangers?), there is no question about the goodness

Given the precise and timely request I peered a bit 'here and there among the books and the various forums and in the end I opted for the "pan cake" chocolate on the forum posted by nanny, and I must say that I made the right choice. Combined with the now famous Camy cream it is coming off a bomb delicious (and calorie alas). Semel in years Licet insane

sponge cake with chocolate

30g of bitter persimmon
300gr dark chocolate
90gr soft butter 270g flour

00 1 / 2 teaspoon baking soda 2 teaspoons baking powder

250 gr sugar 4 eggs


125ml milk 2 tablespoons olive oil

Break up the chocolate and melt in microwave (or water bath with 1 tablespoon of water).
Cream butter with sugar until soft and creamy, add eggs one at a time continuing to mount to mix all.
Slowly add the flour and cocoa sifted with baking powder and mix with them after all. Pour slowly the melted chocolate, milk and oil.
Grease and flour a pan 28cm diameter, pour l'impasto e infornare in forno già caldo a 180°C per 50-60 minuti (nel mio forno sono sufficienti 45 minuti, poi spengo il forno e aspetto altri 5-10 minuti a forno spento con lo sportellino leggermente aperto).
Sformare e far raffreddare bene prima di ricavarne 3 dischi ( l'impasto è pesante per via del cioccolato perciò tende a rompersi, fare molta attenzione durante il taglio )

BAGNA : 1/2 bicchiere di latte con 1 cucchiaino di caffè solubile

FARCIA: Camy cream
500gr di mascarpone (io ho usato quello coop)
170gr di latte condensato (e c'è voluto tutto, può capitare che ce ne voglia un po' meno a seconda the consistency of the mascarpone)

250g of whipped cream 2 tablespoons Nutella ( this one I added myself in one of the two layers )

decoration:
a host with the favorite character
350 g of fresh cream mounted
1 tbsp of sugar to taste
smarties

Mount with the electric whisk the mascarpone adding slowly the condensed milk until a creamy spongy. Whip cream and add the part to another cream gently taking care not to remove everything. Camy
divided the cream and in one of two shares add 2 tablespoons of Nutella.



Wet the sponge cake with records il latte macchiato spennellandone la superficie (se la torta è destinata ad adulti io userei uno sciroppo al rhum), farcire il primo strato con la camy cream naturale, livellandolo bene. Coprire con il secondo disco di pan di spagna, spennellarlo e spalmarci sopra la camy cream nutellosa. Coprire con l'ultimo disco di pan di spagna e spalmare tutto intorno i bordi la camy cream nutellosa avanzata. Io ho lasciato riposare in frigo tutta la notte, ma è sufficiente qualche ora.

Per la decorazione, ho montato 350gr di panna con 1 cucchiaio e mezzo di zucchero e l'ho splamata sull'ultimo strato di pan di spagna e su tutti i bordi. Ho adagiato l'ostia con l'immagine e con la siringa da pasticcere ho decorato con ciuffetti di panna tutto intorno. Smarties in abundance to give a touch of color. And naturally colored candles



after the onslaught of gluttons et al. is reduced so ...

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Cheese cake cocco-cioccolato




The recipe for a change, I copied from Imma very good, I just added a bit 'of dark chocolate biscuit base, and a bit cambiagto' doses . The rest is exactly equal and the quality is assured.


For the base 200g of biscuits

100g butter, melted 1 square of dark chocolate grated

For the cream
250 gr.
250 grams of ricotta cheese or other cheese like Philadelphia
200g of fresh cream

130gr sugar 15 g gelatin sheets
80g coconut flour

For decoration
coconut flour chocolate

Reduce powder biscuits, grated chocolate and mix with melted butter, Mix well. Spread, level, the fund made up of biscuits on the base of a springform pan and put in the fridge for at least 1 Oretta. Soak in cold water for at least 15 sheets of gelatin. Mix the ricotta with the zucchero fino a renderla spumosa, aggiungere il formaggio e la farina di cocco e continuare a sbattere il composto per erenderlo il più liscio possibile. Sciogliere i fogli di gelatina ben strizzati in un pochino di panna, riscaldandoli. Montare il resto della panna. Unire la gelatina disciolata al composto di formaggi e facendo attenzione a non smontarla unire anche la panna e versare il tutto sullo stampo di biscotti ormai raffreddato. Porre la cheese in frigo per 3-4 ore (io l'ho lasciata tutta la notte). Per la decorazione sciogliere un pochino di cioccolato fondente al micronde, scrivere con la cioccolata sciolta su una placca da forno raffreddata e rivestita di carta creando un disegno a rete. Lasciar raffreddare la cioccolata e poi staccarla delicatamente dalla carta bakery. Sprinkle top of cake with grated coconut and chocolate lean over the net.



The Goduria is to eat a slice of cheese cake with chocolate sauce (which I did because the cake was donated)

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Crostini di Pane

gluttons I leave crazy, and is a great way to recycle the bread is no longer fresh. The ingredients are those which we find ourselves in the fridge without much effort. What there is is used in this case, bread, milk, eggs and ham caciotta (well cooked, but also bacon, cheese or anything but what you advance)

Serves 4
8 long slices of bread 8 slices of ham
semi
200gr. caciotta of cow (as well as mozzarella)

milk 2 eggs salt and pepper to taste

cut in half the bread slices, and match up the stuff with slices of ham and slice of cheese. Beat the eggs lightly with a little 'milk, salt and pepper, dip the toast in the egg and sbattutto adagi9arli on a plate lined with baking paper. Bake in preheated oven until the croutons are not golden.
A little 'salad of FESCO and voila

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Muffin salati


Dinner Autumn tasty, warm, fragrant, home of good things. The savory muffin recipe is taken from a blog but can not remember which, I copied a long time ago but I had not saved the name of the blog. Of course I've changed as my usual



For 6 muffins

130gr of flour for cakes (those already with the yeast in)
1 / 2 teaspoon baking soda 1 egg

100ml
milk 50g butter salt pepper

a sprinkling of dried basil 1 pinch nutmeg

3 slices of ham 1 slice of
caciotta cow (approximately 50g)
a spoonful of grated Parmesan

In a bowl combine the flour, baking soda and cheese. In another bowl, whisk the egg with a pinch of salt and pepper, add the melted butter, milk and mix well. Combine the two mixtures, stir and add the caciotta and chopped ham. Divide the dough into muffin tins (butter and flour if they are not silicone like mine) and bake 20 minutes at 190 ° C. Serve warm (or hot, I like more)

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muffin ai frutti di bosco


I felt like them, but as usual at home did not have all the ingredients, and it's not that I had not only the lemon, I did not just yeast, flour, I arranged with those who already contain it in, after all did not go very badly

Dough for 12 muffins

180 grams of flour for cakes (the one with the yeast in)
40g of potato starch
1 / 2 teaspoon baking soda 2 eggs


120g caster sugar 100g of berries

60ml milk 70ml vegetable oil 200g fresh cream

In a bowl sift flour and starch, add
sugar and baking soda into another bowl mix eggs, cream, milk and oil. Combine the two mixtures and mix with a wooden spoon, working without so the dough. Add the berries, aliquot the mixture into muffin molds, I used those silicone , and bake at 180 degrees for 20-25 minutes.

Then to see them are beautiful, tall, fluffy soft, but next time will increase the sugar, the berries are simply heavenly aspretti and the dough is slightly sweet but

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Risi e Bisi a modo mio


have not disappeared off the face of the earth (or web). And I have not stopped cooking, it's just that I'm always in a hurry and I forget to take pictures, they are in my archives for a while 'but I have not had time to post them. While I wait for it to cook the muffins will try to enter the post


Serves 4 350 g of rice per 500 grams of peas soups

100 g cooked ham, diced onion, chopped

a knob of butter
3 tablespoon extra virgin olive oil 2 lt
stock more or less (I made eye)
100 grams of grated parmesan
a knob of butter salt


Fry the chopped onion with the diced ham in 'oil, add the peas, sprinkle with a cup of broth and cook over medium / low for about twenty minutes. Add the remaining stock and bring to a boil. Add the rice, stirring with a wooden spoon, add salt and bring the rice to cook. When the rice has absorbed almost all the stock or is cooked and add the Parmesan and butter and whisk. Serve hot

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Torta Halloween

My son loves this festival, there's nothing to do.

And because he loves her, wants to celebrate, during the year because its review on 31 I have prepared all of the sweet corsissima and I bought it, but this year I played in advance and I had promised myself to put it together I a cupcake frightening. Of course Daniel fell in love with a cake at the counter having dell'ipercoop sweet and wanted that, absolutely. But cabbage prices. So I've tried to make a similar visual effect was not exactly beautiful but he liked it too and this was important.
Here it is, tiny and simple but really good

for the base I used the recipe for sweet rolls

• 3 large eggs 75 gr . flour 00 gr
• 50. cocoa
  
• 125 gr . sugar
• 60 gr. of olio di arachidi
• una bustina di vaniglia
• 1 Add the oil with delicate movements.

Cut 2 discs of baking paper to line pans two small circular small (18cm) and pour the mixture, level the surface. Bake at 150 ° C for about 15 minutes. Remove from oven and cool. Meanwhile draw a pumpkin on a sheet of paper (preferably a card), and cut out trying to be as accurate as possible.

Whip the cream with a spoonful of sugar, and set aside a little to color later.
Place one of the two discs of sponge cake on a serving platter, spread over a piece of chocolate cream and hazelnuts with the syringe and stuff it with flakes of pastry cream motata. Spread the other disc with the chocolate cream and cream overlay. Coloring a bit 'by putting the cream with the red dye and yellow dosandoli until you have a beautiful orange color, another small amount of green color instead.

Lay the cardboard cutout on the top disk of cake. Place the cream colored cutout in trying to be as accurate as possible, sprinkle the edges of the cardboard with icing sugar, gently remove the sheet and place the cake in the fridge for a couple of hours.




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Una cena d'autunno risotto zucca e stracchino, arista ai funghi

I know con questo caldo ancora estivo l'idea dell'autunno è solo un'idea. Però è da sempre la mia stagione preferita, per i colori, per i profumi, per i frutti, per quel freschino che non è ancora gelo d'inverno. Odio questo caldo settembrino e la confusione di vestiti nell'armadio, così l'altra sera per consolarmi ho portato l'autunno se non altro a tavola.


Per il risotto ho improvvisato come al solito, ad occhio direi

per 4 persone

380gr di riso per risotti

1 cipolla rossa di tropea
1 cucchiaio di olio evo 400gr di zucca 150gr di stracchino cremoso 1 noce di burro brodo vegetale q.b.


Pulire la cipolla, affettarla sottilmente e farla rosolare nell'olio, aggiungere la zucca tagliata a tocchetti dopo averla pulita eliminando i semi e i filamenti interni. Salare, bagnare con un pochino di brodo, coprire la pentola e far cuocere 5-6 minuti a fuoco moderato.

Aggiungere il riso e farlo tostare per bene, portarlo poi a cottura aggiungendo mano a mano che si consuma un mestolo di brodo. 2 minuti prima del termine di cottura unire lo stracchino e amalgamare bene. Spegnere il fuoco, aggiungere la noce di burro ed eventualmente il parmigiano e mantecare accuratamente il risotto. Coprire la pentola e lasciar riposare 2 minuti prima di servirlo Arista di maiale Mushroom

for 4


8 slices of pork tagliatenon too thick

50 g butter 2 tablespoons extra virgin olive oil
1 / 2 clove garlic (optional) 1 package of mushrooms
200g
1 cup milk 1 cup water

salt and pepper to taste flour taste


Flour the slices of pork (if a little too often crushed with a meat mallet) and brown them on both sides in butter. Once browned thoroughly, Tsala Rafer on a plate and keep aside. Clean mushrooms with a damp cloth from the ground, sliced \u200b\u200bnot too thin slices and cook them with oil (and possibly clove of garlic) in the same pan used to brown the meat. Salt the mushrooms and perhaps add a bit of chili, when they decreased in volume, add a tablespoon of flour and mix well slowly adding the milk and water to form a paste. Once formed the cream put the slices of pork in the pan with the mushrooms and finish cooking. Serve immediately

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In fondo al mare

c'è una casa

crystal. A

an avenue of coral

looks.

A large gold fish at five

comes to greet me.

door for me

a red bouquet of coral flowers.

I sleep in a bed

a little more blue sea. A polyp

me winks

through the crystal. In

green forest that surrounds me

-din don ... dan-din

singing and swaying

sirens

mother of pearl sea green.

And on my head

burn in the twilight

the sea roughened tips.

Alfonsina Storni, 1934

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If the trade winds were late when they arrived, they arrived in earnest, and lost time, and Spray, sometimes under a hand or two reef, flew for a few days ahead of a storm, with a big white mustache under the bow, to the west and the Marquesas spotted that after forty days at sea, and that I did not stop to visit. I was always busy during those days, but not at the helm, no one, standing or sitting, you may be still at the helm, on a trip around the world. I did better: I was reading my books, to patch up my clothes, or cook, and eat in peace. I had already realized that it was nice to be alone, and so I looked around me in company, sometimes the universe, and sometimes I am in my insignificant, but stay away from the rest of the books were always my friends. Nothing could be easier or more relaxing for my trip in the trade winds.

sailed off the wind one day after another, marking the paper with considerable precision the position of my ship, but this was done more by intuition than by laborious calculations.

For a whole month mantenemmo la stessa rotta, senza neanche la chiesuola della bussola illuminata. Ogni notte vedevo la Croce del Sud al traverso, il sole sorgeva ogni mattina di poppa; ogni sera tramontava di prora. Non mi servivano altre bussole, perché queste due erano esatte. Se dopo molti giorni di navigazione dubitavo del mio punto stimato, lo controllavo leggendo il grande orologio del cielo fatto dal Grande Architetto, e risultava giusto.

Non si può negare che c'era anche il lato comico, in quella strana vita. A volte mi svegliavo col sole che splendeva già in cabina. Udivo l'acqua scorrere di là dalla sottile parete che mi divideva dalle profondità, e dicevo: "Cosa sta succedendo?".

But all was well, was my vessel continued to sail the route in the world like no other ship had ever sailed. The water pouring down its sides told me he was running at its maximum speed. I knew that there was no hand at the helm of a man, I knew that all were comfortable at the bow, and that there was no mutiny.

Joshua Slocum, 1896

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August

The immense sea

clouds floating galleons

and I like a god walking in the sun

.

Maybe like me

that gull nel cielo,

Piero Pasquale, 1979

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Egitto - Marsa Alam, Agosto 2008
Reef 3 - Chaetodon semilarvatus Pesce farfalla mascherato

Come i delfini, emergendo dal mare quando il cielo è sereno, a frotte volteggiano intorno alla nave lanciata in corsa, disponendosi ora davanti, ora di dietro, ora lungo i fianchi, gioia per i naviganti, così le Nereidi, balzando dal basso verso l'alto, tutte insieme volteggiavano intorno alla nave Argo, e Teti guidava la rotta.

Apollonio Rodio, III BC

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Egypt - Marsa Alam, in August 2008 Reef 2
THE MAN AND THE SEA

Free man, you always love the sea!
The sea is your mirror;
contemplate your soul In the infinite development of its wave,
And your spirit is not an abyss less bitter.
you like to dive into the bosom of your image;
caressed her with his eyes and his arms and your heart is
sometimes distracts from his heart
At the sound of this wild and untamed expanse.
You are both dark and discreet:
Man, nothing has ever sounded the bottom of your depth,
O sea, knows nothing of your private wealth
Both you are jealous to keep your secrets!
And yet here is that for countless centuries
We fight without mercy or remorse,
so loved the carnage and death, O
eternal rivals, or implacable brothers!

Charles Baudelaire, 1857

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Egypt - Marsa Alam, August 1 2008Reef

Old, drunk from the voice ch ' comes out of your mouths when they hatch as green bells and repulsed back and disciolgono.La house of my distant summers, t'era next, you know, there in the country where the sun bakes and clouded the air mosquitoes. In your presence today as then petrified sea, but I think more worthy of the solemn warning of your breath. You first told me that the little excitement of my heart that it was a moment of yours that I was at the bottom of your law risky to be vast and varied and fixed set: and thus spoiled of all that filth like you do slam on the banks of the starfish cork algae useless wreckage of your abyss.

Eugenio Montale, 1927

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Egypt -

Marsa Alam Dolphin House

August 2009

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Clownfish