Ge Profile Beep After Power Off

Pink Grapefruit Sorbet: it's raining outside but it's just an optical illusion

No, I'm crazy .... and yes I know, it pours out (at least to me!) But I could not help but post this cool pink cloud because now they are completely and irremediably lost in "trip to Gelati & Sorbets", then it's raining outside and make too chilly for me is really a minor detail! I do not know what has triggered the spring, but the fact is that the wonderful world of homemade ice cream has now become my obsession. I dusted off our (my and my brother to tell the truth .... is it that my ...) old ice cream maker and I began to study to try to understand what are the secrets to get ice cream and sorbets, soft and velvety like those of ice cream. For the moment I have collected a series of recipes semi professional and the only thing clear in my head is that glucose syrup, invert sugar, neutral bases and thickeners are essential to achieve a good quality product. Now, what I want to understand is how to put theory into practice, ie how to formulate a recipe with the right proportions of various ingredients.

For the moment I am not versed in the specific .... but allowing things from messing up, I'd post after post, to develop this theme in a competent and clear ... sperem! I leave you the recipe for my first experiment I have to admit is really successful and I suggest you always try .... you like grapefruit at least as much as I do!

PINK GRAPEFRUIT SORBET
(Serves 4-6)

500ml fresh pink grapefruit juice 100ml water

juice 1 / 2 lemon
225g sugar 25g glucose syrup

1 tsp acacia honey (* )

In a saucepan put water, sugar and glucose syrup and lemon juice, bring to boil and boil for 1-2 minutes. When the syrup is warm, add grapefruit juice and honey and mix well. If the syrup becomes caked, put the saucepan on the stove and heat over low heat. Allow to cool completely and then put in the refrigerator until the temperature of the compound reaches 4 ° C (= break down at 4 ° C). Stir in the ice cream until you get the desired consistency. If not eaten immediately, tranfers the sorbet in an airtight container and freeze. When ready to serve, work sorbet with a spoon until it resumes its soft and creamy texture. If you do not want to serve with a spoon but then you can add a flute of prosecco good blending with the blender.

(*) I should have written invert sugar but not yet managed to find the honey I used (I recommend usatene taste a little marked else feels too) that basically has the same action. This sorbet is very

cool, "I see grapefruit "..... well as pre-dessert to freshen your mouth and remove grease.

A smile fresh
D.

Free Sheet Music To Mountains By Biffy Clyro

2011 Jan-Feb

Bags made upon request.
(new model)

TlinTlin Bag

bag with faux leather handle and buckle the skin

La Pistolera Sunday
leather belt and leather

Hip Hip Butterflybag

bag with faux leather insert,
cotton lining, and strap steel.

Bo.Es

white leather bag, black leather and faux black

BlueCat

bag shoulder bag in faux leather applicazioe with leather
ceriera closure and leather strap.

Monamour

fabric bag with leather

Butterfly

faux leather bag with leather (butterflies multilayer horse)

My 2 Week Old Baby Has Flems In Throat

Cenci: New Generation

This year the Carnival for me and my mum we put on the track for the usual production of Cenci (or Chatter) with the mythical recipe of my grandmother. I have never particularly loved this holiday .... I never liked dressing up and every time I think the first dress I get the shivers down my spine and cold sweat: I was also a damina ... I admit it! All photos I have of that day (long gone!) Portray me crying in the middle of a large sea of \u200b\u200bblue and fluffy and silver to think of it my be a little girl of 5-6 years coming up playing with the earth, carts and tractors with dignity endured the torture of dressing .. did not last more than when my mum was presented with a wig white top half meter (Marie Antoinette style) and a black pencil to make me the characteristic mole on her cheek. I felt lacking and I cried all my tears (well, not scatter it all .... still copious amounts !!).... but among all the possibilities just from damina I had to leave?! The following years I was in no particular order a spring flower, a cake, Dr. Ossicini in Slim (another idea born from the perverted mind of my mum!), White's stepmother Snow and more. Now that I'm very happy to do less of disguise, confetti and streamers .... and for me, Carnival is mixing with my mum ... mum's the talk of the three generations who find themselves in a recipe.

This tour due to force majeure I had to tweak the recipe so that would meet my needs of the moment: no wheat and no dairy products.

CENCI Gianna, New Generation

500g gluten free flour 2 medium eggs 50g sugar

50ml extra virgin olive oil 1 lemon

1 / 2 cup brandy (or dry white wine or brandy or rum)

Oil for frying and powdered sugar on a pastry

(or a bowl), put the flour and make a fountain. The focus of this grate the lemon zest and add the remaining ingredients. With a fork (or fingers) begin to knead the flour leading edges toward the center and when the mixture has assumed consistency continue to work with hand tools on a work surface until it is nice and smooth. Since you use the gluten free flour, the dough will resemble that of a smooth crust .... yes, but not elastic. Precisely for this reason you can not pull the machine but must be piuà stretched thin with a rolling pin that you can but try not to use too much flour. Cut the wheel, fried and sprinkled with powdered sugar. A smile

alternative
D.

What Countries Are Brownies In

Gâteau au Chocolat de Suzy: There Only Curtains

Um, but I had promised not to yo-yo that one day we are and then disappear? I know .... they are absolutely unreliable, but in February he put to the test in terms of things from messing up. But finally it all now seems to be going just inside and outside: inside, on Thursday, I started to breathe and feel his head and his heart lighter because now I can say that beyond everything we have been fortunate (thanks to grandparents who have watched down!) and out (which is always in), the floor is (that there is never thought of changing the layout of your home when you live !!!), inside the walls are painted and cheerful, and above all the doors are closed, and the amount of dust is back in the danger levels at this point .... there are only curtains on the windows to put the word end, inside and out.

gâteau This is a simple and good good ..... maybe another cake in addition to millions more chocolate cake .... but it was nice to relax back into the kitchen with my heart happy. The recipe comes straight from the Larousse du Chocolat, I've added a custom noticina orange and using a little 'less sugar.

GATEAU au chocolat de SUZY
(For 6-8 people

250g dark chocolate to 60-64%

4 medium eggs 250g butter 200g sugar

70g flour (I, gluten-free)
bitter orange marmalade 2 Tbsp Cream

Preheat oven to 180 ° C. In a heatproof bowl place the chocolate and the butter cut into small pieces and melt in oven. Beat eggs with sugar until they are white and fluffy. Whisk the jam so that the peels are sminuttate finely and add 2-3 teaspoons sugar to egg mixture. When the chocolate-butter mixture is ready, let cool and then pour the egg and mix very gently. Add the sifted flour and mix well, again with a movement from the bottom up. Pour into a pan with a diameter of 22cm greased and floured and bake for 25-30 minutes with the oven door open a tad bit (with the handle of a wooden spoon). Remove from oven and cool on a wire rack. Serve as is or with a spoonful of whipped cream flavored with a little 'jam blended to strengthen the notes of citrus cake.

A smile smiling
D.

Schemat Metal Core Bossa

Chestnut Gnocchi with Pesto Radicchio: Sometimes They Come Back ... Panettone

seems like a lifetime since I wrote above .... and if I think about everything that has happened in the middle, very nearly is. I also think that it is now for some time that for one reason or another affect me in the beginning of the year climb, I decided that the month of January I just do not like. It costs me a little 'to say mainly because at this point I have to publicly ask forgiveness for my mum (I hope not walk from there to read if not then gasa too !.... I hate to admit being wrong for all ....) times I (and have) taken for a ride for the famous pearl of wisdom "never ends in January ".... because they end the frenzies and industriousness of the parties and gets his cool days slow slow.
Now that January is over, I heaved a great sigh, almost I can almost already feel and smell of spring in my heart I hope (actually know) that everything will be fine.

Before he finishes the cold (and radicchio) or rather, who arrives in the spring (as it is coming in January is over!) I will leave this good recipe-easy and cuddle. In our house potato dumplings served with Ligurian pesto is a classic ... these great variation on the theme.

GNOCCHI PESTO of chestnut with
Radicchio (serves 4)

For the gnocchi 700g red potatoes (I find that to be the best for the gnocchi)

150g white flour 50g chestnut flour 1 egg


The procedure is as for the classic gnocchi.

For the pesto
radicchio 2 heads of radicchio
along a handful of pine nuts 1 handful of walnuts

1 clove garlic, extra virgin

grated Parmesan cheese to taste Salt to taste

Wash and dry the radicchio leaves in a blender and blend with the pine nuts, walnuts and garlic. Together a few tablespoons of Parmesan cheese and add oil until it forms a thick cream. Add salt and cook for a few hours.

Cook the gnocchi in boiling salted water, drain, as they are afloat and serve with the pesto. Serve with a crispy Parmesan crisp that creates a unique bitter sweet the soft gnocchi and pesto.

A beautiful smile,
D.

Connecting Wii Using Dongle

A long post over a month

E 'so that I do not write anything here, not that it happened a lot.

That is, a lot has happened to twist a little life. Because alongside the pain for Dad, there's one for mom who lost her landmark and sometimes experiencing a parallel life. And this is sad, yet see the body of a person you love but that is not you, do not recognize it anymore. Sometimes you look so lost and see all the anguish of a memory that goes away, sometimes the difficulty of making even small daily gestures.

I downloaded a manual published online by the Regione Emilia Romagna, is titled: "I do not know what I would do today without you." And it is. She would not do much without us, but we're learning a lot from her. Even today, she takes us by the hand and shows us the right path.

But ... But life must return to a normal, or at least a semblance of normality. That's why I started to cook, to take a little time for me, a bit to try to engage in some activity mom. From here a new

cous cous. With what was in the house today, feast day, shops closed, rain ... Maybe not exactly the dish suitable for these days of the blackbird, but perhaps it took the polenta in the house is the cous cous and then ...

Here it is the cous cous today: with eggplants, peeled prawns and squid rings.

I did thaw the fish in the house and I want to reset the "supply".

I did fry the onion, I added the tomatoes, fried eggplant previously (usually not fry, I make a very high flame, with oil in the pan all at once, it seems to me that they absorb less oil).

I then added the fish and cook for few minutes. Finally, the cous cous. A mother loved it, had never eaten.

soon

Forgot My Samsonite Combination

: Merry Christmas 2010!

always in a hurry .... always with the head occupied by a thousand thoughts ... but I could not miss today to wish you a happy and delicious Christmas with your loved ones! Thanks, for your support and your love are truly a precious gift, and I admire that gap post after post every day of the year.

Merry Christmas!! A smile adorned

,
D.

Sign Of Pregnancy Shitting A Lot

Salted Caramel & Banana Cake: All or Nothing

Yes, because the reactions of those who have tried this cake was love at first bite or hate no middle ground ... just like the law of the generation of All or Nothing ' nerve impulse! I know I'm an incurable biologist, but it really is the first thing I thought of taking note of the comments on this cake. A good rummage in my little head, I could find a more poetic comparison, but what can you do if I find the romantic nervous system ???!!!

In my opinion, this cake is a 'very tempting alternative to the usual banana muffins or banana bread to take out over-ripe bananas. I found the recipe in the book of Australian bakers Allam & McGuinness and I followed verbatim except for the salty caramel that I wanted to do to turn off and lighten up a little bit of the sweet banana.

BANANA CAKE WITH CARAMEL SAUCE SAVOURY
For a die of 28 cm

For the cake 300g self raising flour
banana (or half a bag of flour than normal yeast, about 8g)
250g butter 300g sugar morbdo
(*)

4 medium eggs 200g sour cream (optional)
a Pod vanilla maple syrup 20g

2-3 ripe bananas Preheat oven to 200 ° C. In a large bowl with electric whips mount (or planetary) softened butter with the sugar and vanilla seeds until the mixture is white and soft. Add one egg at a time, making sure to incorporate the mixture well. Add the sour cream in twice and finally the flour. In another bowl cut bananas into large pieces and mash with a fork, resulting in a coarse puree and if you use it, add maple syrup. Add the banana mixture, mix well and pour into buttered and floured mold. Bake in the oven and immediately lower the temperature to 180 ° C. Cook for 55'-65 '(toothpick test). Remove from oven and let cool on a wire rack.

(*) The original recipe requires 355g it, far too many. I dropped by 50g, but 250g is more than enough.

For the caramel sauce

100ml water 300g sugar 30ml liquid glucose
(optional)

200ml fresh cream 80g unsalted butter (unsalted for the normal version)

In a high-sided saucepan bring sugar, liquid glucose and water (if using), stir gently with a spoon. Place over heat and cook without stirring further until the sugar has taken a not too dark caramel color. Meanwhile heat the cream over low heat bringing it almost to boiling (but should not boil nor shudder). When the caramel is ready, remove from heat and add a little 'time to the cream (be careful that the mixture begins to boil fiercely) and put on the fire until you get a sauce is smooth and homogeneous. Turn off, let cool a few minutes and add the butter.

Turn out to serve the cake that has yet to be warm on a plate with a toothpick or a raised section and do a little 'holes on the surface. Pour the caramel and spread it with a spatula. Most would accompany the cake with a scoop of ice cream or yogurt with sour cream. But remember, in this case you should cut slices children, because the good thing too!

You could also serve the cake with the caramel separately so everybody does on their own. If the caramel hardens enough to pass for one minute in the microwave or heat it on low fire. An alternative to caramel can be no doubt a dark chocolate sauce. You can also simply make the cake and eat it alone with a good cup of tea or coffee. A smile

Sweet & Sour,
D.

Female Dominationmainstream

Thanks ...

has been just over 20 days and still can not believe ...

First a big thanks again to all those who through comments or personal messages I have comforted at this time. Your warmth has helped me a lot ... THANKS!

Life continues, however, must continue.

not imagine the countless bureaucratic activity of these circumstances. I have been a little annoyed, but maybe helped me in the first moments not to let go of pain. I can not tell whether this was a good or bad ... I do not know ...

In the hustle and bustle of those days is gone the door hanger that I had done for the bathroom for mom. I do not know what happened to, as well as the phone book ... mah!

So I need little things picked up my scraps, my father would have been glad he liked when I was a bookmark, or decorated with a photo or greeting cards. I found them all stored ...

This is the new door hanger in the bathroom. Simple, visible, however, because she has a certain age. I used the particular form that attaches to the coop bought some time ago. Never used before but in fact they make their effect. The cards are definitely some swap is not really my style, but were invaluable in this case, so thanks to those who sent them to me at the time. The letters are hand-cut by me.

I then worked on a photo. I wanted dad was with me in my "room of the mess," as I call it. And 'where I scrap all my things, crochet, computer, etc.. etc.

I chose a photo where it is not only him, but where we are all together for a walk in Assisi. I thought it was a beautiful day a beautiful memory to keep hanging on the wall.

scrapbooking Indeed this picture reminded me of my father and it was really not in a hospital bed, as I recall at this moment . And I thank you for giving me heartened Simply Lea.

cards I do not know where they come from, I cut various circles and I have buffered with distress ink, the same that I used for the basic card.

As I have always thought, to devote himself to something like manual that helps in some sad moments of life. I wanted but also follow the advice of my friend Laura, whom I thank for his support. Maybe if I had not had the need to make the door hanger I just put the photo in the frame. I do not know ...

soon

Masterbates For First Time

Tale

The farewell

had rained the night before, without interruption, sometimes violently, to sometimes with the rain that gets into the bones. Of course also the time mourn his passing, like all of us. And accompanying on his last journey suddenly a hole in the sky and a ray of direct sunlight on his coffin. And then the rainbow: full, crisp.

A sign? Maybe. A salute to a good man in her life had worked great sacrifice to give to family well-being that he had not. That's when he could had helped those in need. Always.

And as we saw with wonder all these signs I was reminded of the night three days before.

also suffering, with oxygen and pains, I complained because I was not sleeping, but I was sitting on the chair beside him. And he apologized for giving so much trouble.

But that bother you? I was frightened and saddened for what was happening. I just wanted to look at him and hold his hand to alleviate, even if only emotionally, the pain that tormented him for several days now. To make them feel that I loved him and did not want anything to happen.

And then on Saturday, when the oxygen mask made me sign with his finger, he wanted the drops in the eye.

And when it already away from us, he opened his eyes and said: "I did forwards. Was I right?" .... You are right, you were right dad. Yes, because although much technology for his age, yet he found it difficult to submit an email ...

In this pain every now and rationality that makes us say if it had to end, rather how it went: in a few days without mortification of his dignity. But what there is now emptiness around us. What we're missing.

We found these words of St. Augustine:

Do not mourn its absence, feel around and talk to him again.
I love the sky as you loved on earth.

We loved it, and it will. Will speak to him again even if not by skpye as we were accustomed. It will always be with me.

Hello Dad.

Kits For Building A Toy Chest

Tartlets with Persimmons & Crispy Nuts: How the Phoenix

Another example of love at first sight ... well, I fell in love before the blue and white tiles used for the styling of the photo and then, only when it is proven, the recipe that comes straight from the book sweets and flowers for each season of the year .

Saturday night I go to my mom telling me "do the cake for the race of St. Martin, is not it ?"... I fall from the clouds as now happens more often and say," No, actually I did not think anything and not want to have all this ", followed by 15 minutes of persuasion on the part of present: mother, fiance and cousin. Succeed in their aim but there are two problems recently: I do not know what to do cake and also knowing I would not know where to retrieve the ingredients I need. Do you think that you think back, I cut the head of the bull with a "I will use what I have at home." I rummage in the pantry and cupboards in the kitchen and I find it all, but only so many empty seed packets open (or half full) so that they are no use. Jumping out with "I strudel and who we have seen we have seen," P. who decided to row against retorts, "but no strudel no, it's good but it's not nice ".... I start to count, he continues," but why not use something from our garden? we ... walnuts, hazelnuts, figs and persimmons in the pot .. it is better to use them because they honestly do not really have a pretty face "... are more than 100, fly over the comment about my potted figs (which else have a beautiful face, tie!) and go back to "nuts, walnuts, persimmons and hazelnuts are "..... eliminates nuts and walnuts and persimmons persimmon .... but where is that ...." I saw it ..... but yes, the recipe for blue and white tiles. "I take the book, I make the pastry using all the butter and I'm going to stay calm. Sunday morning, wake up early because the persimmon jelly must solidify. Since it is a race of cakes, I decided to make a version of "tarte" and a shell and bake 3 Guscetti for tarts. At this point my memories are confused .... I do not know why neither for nor how I managed to do a pike jump to 'I'm obviously blessed shell that smashed on the floor and becomes a istantaneamemnte crumble. Curse while I collect the pieces also because it's Sunday, the shops are closed and I have no more butter. Just when I was going to do with a reason, "'the cake is not to be done, point," he illuminates the idea, perhaps too advanced for the village where I live, thus making a deconstructed tarte rise from my sweet own ashes like the phoenix. It 'a beautiful tray of tarts with white ceramic cups and survivors' to form a composition very zen that I have appeared on time in the race.

tartlets PERSIMMON & Crispy
WALNUTS Serves 6

For the pastry: 250g flour 00


150g soft butter 60g sugar 75g walnuts, finely chopped


2 egg yolks 2 Tbsp water 1 pinch
salt

Prepare pastry and let rest in refrigerator for 1 hour. Roll out the dough to a thickness of 3-4mm and coating dies for 6 tarts. Bake at 160 ° C for 20-25 '.

For the jelly persimmon:
500g ripe persimmons

7g Sugar 20g gelatine leaves juice of half a lemon


Soak gelatin in cold water. Peel Persimmon and blend with lemon and sugar. Drain the gelatin and dissolve it in a saucepan over a low heat with one or two tablespoons of milk shake. Once melted add the rest and mix well. Distribute it in tarts and let rest in a cool place until full hardening. For the crispy

:
75g walnuts, coarsely chopped 150g sugar

4 Tbsp Water

Dissolve the sugar in a saucepan with 4 tablespoons of water without stirring. When the caramel has become blond walnuts add a little at a time so that the sugar to cool and then crystallized. Spread the crisp on a sheet of waxed paper and let cool. Just before

Crumble the crisp serve and decorate tarts (or glasses). This must be made at the time or the crisp is dampened.

Undoubtedly, tarts and shorts (which were a pleasant surprise) are the best way to enjoy this sweet because the various stocks are more balanced. I tried (as you see in first photo) to make a small slice of tarte but the taste did not give me the same satisfaction.

And here's my khakis that offers a cheerful splash of color to the snow-covered garden.

A smile orange and good weekend,
D.

Skinny Irregular Periods

pastry: tickets for sale ceramic

I must admit I had doubts whether or not to publish this post that the title may seem obvious and trivial. On paper, because the pastry is one of the recipes are simple and easy and really test dummies ..
Well, for me it has for years been a nightmare because every time, whether worked by hand (mine are always very hot!) Than with the robot, the burned area and let all the butter. A few years ago, after having landed in England, one of my usual strolls to shops Caccavelli, I find myself in the hands of a strange contraption, called dough blender, they explain to me to be very useful to soak in the butter and flour preparation of the different pastry, of course I buy it that day and my problems with the crust seem to be resolved and I'm going back to sleep soundly. At this point there would be nothing more to say because now I will be cookies and cakes as they should, but no, there is a little more to share and this is why I decided to write this post; as I mentioned a few days ago I attended a Corsino pastry baker from my friend and though the cut was based, went home happy because I was able to understand and improve.
But we come to many pastry .... of you may already know everything, but some details for me (and especially "see and touch" their implementation) have been the real revelation.

I put the recipe that I have been given to the course, but what is important is because the method is fundamental for the success of good crumbly pastry is to avoid the formation of gluten, which is when the flour comes in contact with the liquids.

SHORT PASTRY

00 1kg Flour 600g Butter

at room temperature 400g icing sugar (or breeze)

0.5 g Egg yolks 160g vanilla (seeds)
1g 2g
grated lemon peel Salt

- Method 1, that also sablèe (= sand): put in the bowl (or robot) flour with butter, salt, lemon and vanilla socrza. Operate the machine and then turn up to full blast the compound (a term that indicates a grainy mixture of butter and flour). Qiundi add the icing sugar and immediately after the egg yolks. Once the dough has formed the dough and turn upside down on work surface lightly dusted with flour. Form a smooth dough, wrap in plastic wrap and refrigerate for at least 30 minutes before use.

- Method 2, classic put in the bowl (or robot) butter and sugar and mount until the mixture is smooth. Add Tuor and are absorbed when the flour and let it run until it forms dough. Turn out on floured work surface, wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Both methods ensure that no gluten is formed, and then the crust does not move during firing. With the first method, each grain of flour is isolated from the liquid (egg) through the sand with the butter (if it were cold from the refrigerator, the blast would not be as efficient), the second is not long to flour, which is added Finally, to form the gluten.

- Writing: When the dough is done well, looks nice and smooth and "elastic", meaning that it spreads easily with a rolling pin (so there is no need to use plenty of flour on work surface, but just a sprinkle) and does not break even when it is put into the mold IT MUST NOT BE 'N Butter' Flour because there is no need. After baking the crust will come off perfectly. The molds (aluminum) should not even be washed up to the past with a rag or a paper towel.

- Cooking: the pastry should cook gently, then baked at 160 ° C for 20-25 '. If the cooking must be white, THERE IS 'NO NEED TO USE WEIGHTS (baking paper and faglioli tickets or ceramic) because not to raise it. Also because many kg of beans or tickets should be around a pastry chef in his workshop?

This last point was the one that left me puzzled .... but after a certain number of shells fired pies and tarts in white, I changed my mind and that's why I put my tickets for sale!

This shell, I poached without weights floured nor buttering the mold and it came perfect, try it! A smile

eureka
D.

EDIT 01/12/2010:
The two methods are not really interchangeable but are distinguished by the final result to be obtained. With sablèe method produces a more brittle crust while the classic method suitable for a more compact pastry tarts and tart and can be stretched very thin without the risk that crumbles once filled.

EDIT 12/02/2010:
I received an email in which I was pointed out that this argument if it was discussed a few days ago also on the forum of "The Italian Cuisine" which I attended for years and not attending for a while '. I would not steal anything or not prey on my merits, among the various interventions then there's Turned to Simon, who shared a recipe she learned during a course and is almost equal to that which I gave here and I transcribed verbatim from the dispense that gave us the pastry in the course. Given that it may raise doubts (in those who see only black and rotten everywhere, that rarely opens up to a comparison of adult and transparent and that is merely gossip, malice and buckets of venom behind his back) but did not see the need to absolutely justified because in good faith, I add the link and leave everyone free to form opinions and draw their own conclusions based on what we have got to know me, my way of being and to share the sources of I propose that if the flour is not the result of my bag. Here it is:
http://www.lacucinaitaliana.it/community/forums/t/26248.aspx?PageIndex=1

This would not be a technical post but just a way to share the surprise to discover that some things I thought were important and fundamental in reality are not. I did not have the pretension to teach anything or be the holder of absolute truth, they are fully aware that there are different types of crust, different methods and different schools of thought. Alex, is experiencing great in a bakery and is collecting information, recipes and techniques to make a post that will be absolutely far more useful, professional and complete.

Brookstone Helicopter Phantom

Pavlova: 34 candles plus 2!

Another turning point, and two candles ..... more to turn off, one for me and one for my baby beat blogging!
When I think about my birthday is automatically think of Bread cake that is my absolute favorite cake and this time my mum always prepares and this year, given a little time 'so, I needed a colored touch of sweetness and more and I was determined to spend my 40 eurini good (the result of a competitive place sencodo cakes ... but that's another story!) from my friend and give me such a nice pastry tray of pastries and sweet tooth happy. But I changed my mind at the last minute I decided to prepare this cake from the crisp shell and a soft heart to remind me that the grit, joy and strength I find in myself and not out ... so that I must be the sun in my sky. And in the face of this gray and rainy November I turned off my 34 candles on a cloud of fresh, colorful and simply heavenly goodness!

Pavlov
(For 10-12 persons)

300g egg whites (instead of 1-2 days and kept at room temperature for several hours)
600g sugar (icing, icing zephyr or half and half zephyr)
5 Tsp Maizena
2 1 / 2 tsp white vinegar
400ml fresh cream Fruit to decorate


Mount at low speed (*) the egg whites until stiff and add sugar a tablespoon or two at a time, while keeping the rate low. When all sugar has been incorporated and the meringue is soft and has little light to add the cornstarch and vinegar Binaca and mix well but gently with a whisk. Draw on a piece of parchment paper a circle of 26-28 cm in diameter and place it on a plate. Spread the meringue into the circle and bake at 120 ° C for 1 hour. Switch off, open the door slightly and leave in oven until completely cooled. Whip cream soda well (I put the bowl and beaters in freezer for 30 minutes at low speed and I mount it does not unmount!), Roll on the surface of the meringue and decorate with fruit as desired.

The meringue pavlova should be crispy outside and soft and dry inside ... do not worry if the cracks were formed, it is precisely its beautiful! Can not be prepared well in advance because otherwise it remains crisp meringue, however, holds good 2-3 hours.

(*) The pastry chef friend of mine taught me that to get super meringues should be borne in mind that the white "before you mount and unmount first" and then you have to assemble at low speed and with patience for a long time. In this way the white incamera the air in the form of tiny bubbles that make it very stable. Also advised me to join all the sugar with electric whips working to obtain Merighi soft-hearted or half of sugar together with electric whips and a half whisk or better, with his hands, to have beautiful meringues dry and dry.

A smile that wants to shine,
D.

PS. Last but not least .... Thank you all for your good and to make this little blogging beat a good part of me!

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walnut cake with coffee cream

Orpo, it is almost time to turn off new candles, and I forgot to let you see the cake I made for the candles of the short-sighted. Give head! The past few years (ahem, not so many then, 3!) I've always prepared or strudel or Sacher who are his favorite desserts. This year I decided to change and be a little 'adventure' Dolcino preparing a fact with at least one ingredient of his production, or rather, our garden, and the choice fell on the nuts since time immemorial is that they are not even prepared a cake, maybe I've never made one. As I decided to nuts, pairing with the coffee came spontaneously, as if he could not be otherwise ... nuts and coffee .... a bit 'like us .... D. and Father, why could not be otherwise.

CAKE & coffee cream with nuts'
For a pan 22 cm (for 6-8 people)

For the cake 180g soft butter 150g flour 00


150 g Sugar 80-100g 50g chopped walnuts
Honey
8g Baking powder (1 / 2 bag)

4 Eggs Preheat oven to 180 ° C. Grease and flour the pan. In a large bowl combine the butter, sugar and honey until soft and puffy looking. Combine the eggs one at a time and mix well. Stir in the sifted flour with baking powder and walnuts. Pour the batter into cake pan and bake for 30 '. Remove from oven, let cool a few minutes and then remove and cool completely on a wire rack.

For the coffee cream (it is a "pâté à bombe")

150g soft butter 60g sugar 2 egg


20-60ml water 24g instant coffee (I had available and I have the sachets and used 1 1 / 2)

the butter until soft and creamy. Pour sugar and water in a saucepan and prepare a syrup by bringing the temperature to 115 ° C. Meanwhile in a separate bowl at high speed to mount the egg yolks with the coffee until they are white and fluffy. Bring to medium speed and add the syrup to wire continuing to work after bringing back at full speed and continue beating until creamy hearty.

to assemble
dry Marsala or rum (optional) 50g dark chocolate


30g Fresh cream 25 g Macadamia nuts
whole

If the cake would have formed a cap that area, Trim to trim the surface. Cut the cake in half and if desired, brush both halves with a little 'rum or marsala. Fill with half of coffee cream, overlapping the other side of the cake and spread with cream remained the surface and sides of cake. In a small saucepan over a low heat, melt the chocolate with the cream. Let cool and in the meantime, chop a few pieces of cake recovered from the shell with 25g of nuts until the crumbs with which to decorate the sides of the cake. When the ganache is warm (but still fluid), pour in the center of the cake and cover the surface with a spatula. Decorate with whole walnuts and a sprinkle of crumbs.

A very good good smile,
D.

PS. I am not a lover of butter cream .... What I did is very delicate but the next time I want to replace it with a cream cheese (ricotta or mascarpone).

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Fasulo & Scarole

.... Escarole & Beans ...
This soup is one of the strong autumn of my dad through which my blood is enriched by a good 25% from the red "Avellino". The endive endive, it is one of cooked vegetables that are found most frequently in the kitchen and Avellino Campania in general. During this time I do because in large bellyfuls version Fast is preparing for a second and even P., Campania true, love, consumed with a bit of olive oil and a slice of toasted bread is truly one of our dishes pamper favorite this season.

Fasulo & ENDIVES
Serves 4

endive escarole
1Kg 250g dried cannellini beans

1 medium onion 1 clove garlic, peeled tomatoes 150g large

Pillow
50g 4 slices of bread

Salt Pepper Extra virgin

Soak beans in water for 12 hours, drain, rinse and boil until al dente. Clean the escarole and cook in boiling water, removing a halfway through cooking. In a pan with high sides (type crock) or a pot to put a plenty of oil around and then cook the sliced \u200b\u200bonion, garlic and bacon into small cubes. Combine chopped tomatoes, beans, boiled and drained, and finally the escarole. Season with salt and add the red pepper (dried or powdered) to taste. Extend all with 2-3 ladles of the liquid from cooking the beans. Simmer for 30-35 '.

This is the long version because you need to provide for the soaking of the beans. In the fast version using canned cannellini beans (I recommend the ones cooked in brine), and about 400-450g instead of the liquid from cooking the beans, vegetable stock (made even with the nut).

A simple smile,
D.