Exercises Disc Prolapse

In my opinion, the chestnut is the fruit that best represents the autumn and I like to go into the forest to look for them. I remember when I was a child my brother and I were leaving for the woods near the house fitted with Sacchettoni and spent hours and hours to pick them up and often go back was not an just because the bags were so full that lift was a great effort ... not to mention the time (almost always) that broke the handles and then we had to bring her up, trying not to lose the chestnuts on the road. Yes, but when we saw all the chestnuts lay dry them in the boxes was a great satisfaction! Once the freeze dried as they were and are used whenever we felt like eating. Often, chestnuts were so many that was enough for our big feast of Mondello (roast) until the next year and if by chance a year was thin, was a must keep one or two bags for the traditional mid-August Mondello, before sunset when he lit a small fire in the middle of the lawn and ended the day with roast chestnuts and a glass of good wine. Ah, good times! Today, our traditions are a bit 'changed but the passion for chestnuts has not changed so much that every Sunday night from my mom when we're together and we want to shoot the bear to lose my brother repeating, as if it were a mantra, "Giamma chestnuts are you doing?", until you decide to settle and go in the freezer to take one of our precious bags of autumn goodness.

of CHESTNUT & CHOCOLATE TART
For a 30 cm cake tin

For the pastry:
400g flour 00

150g sugar 200g butter 50g milk


2 egg yolks 1 / 2 tsp cinnamon powder Pinch of salt 1


Prepare the pastry with the method that you usually use, and let rest in refrigerator for half ' Oretta.

For the filling:
300g cooked and peeled chestnuts

150g sugar 100g dark chocolate
50-100g chopped walnuts 100g

Maple syrup 100g fresh cream 200g

milk 50g butter 1 egg

Place chestnuts in a saucepan, cover with milk and when it reaches a boil reduce heat, let simmer until the chestnuts have absorbed all the liquid and break into large pieces with a fork. In a double boiler melt the chocolate in a large bowl with butter and let cool. Meanwhile, pour the sugar in a pan and let it caramelize without stirring until it reaches a beautiful amber color and then add the cream and mix well (note that the sugar begins to boil, adding the cream like crazy!). In the bowl of chocolate and caramel add the chestnuts, maple syrup, nuts and egg and mix well.

Preheat oven to 200 ° C, roll out the pastry to a thickness of 4-5mm and line the mold with it. Pour the filling, decorating the surface of the strips (or more to taste) and cook for 25 minutes. Reduce temperature to 180 ° C and cook for 30 minutes.

Chocolate and chestnut is a winning combination, you know ... but the addition of cinnamon (in crust) pie in my opinion makes this even better! A smile

good weekend,
D.

Does Toysrus Have Layaway?

Chestnut & Chocolate Cake with Cherry Tomatoes & Corn Arso

was a little 'do not put your hands in the dough rest easy leaving my Lazarus (the yeast) and turns the need to bring order and especially in the area of \u200b\u200bpantry space dedicated for flour (flour are coming Petra!) I decided to get started. Rummaging among the myriad of packages open to me what happened in the hands of the wheat flour and burned immediately I got the idea to make a good cake, then remembering that among the comments of focaccia Lydia suggested many of the dress style, with tomatoes and oregano, I did not have more questions and I pulled out the tools of the trade, and ciotolone pastry!

FOCACCIA with wheat flour and ARSO TOMATOES
For two trays 30cm

100g flour 500g wheat flour for pizza burned
soft (Molino Vigevano) (*) 0

50g flour 300g lievitino (left to age for 24 hours)
400-420g water 18g salt

Tomatoes

Oregano Extra Virgin Olive Oil

For lievitino:
Add to yeast 100g, 100g water and 100g of Manitoba flour and mix well. Cover with foil and let it sit for 24 hours.

For the dough: In a large bowl
put all the flour, add the lievitino and then the water. Mix with a wooden spoon and begins to form a sort of raw dough and continue kneading by hand for about ten minutes. Form a ball and let it rest on a pastry comperta for about twenty minutes. Add salt and mix again until completely absorbed. In turn form a ball and leave on a pastry for one hour. Return the dough into a rectangle and roll it out to two turns folds to three (the first type ) and let stand covered for another hour. Break the dough into two parts and put them on two oiled baking sheets. Grease the surface and cover with plastic wrap and let rise at room temperature for 4-5 hours. Roll out the dough on the pan very gently not to break any air bubbles, cover again with plastic wrap and let rise again for 4-5 hours (or until they formed many bubbles). Coat the cake with 2-3 tablespoons of oil, sink your fingers (always gently) to form many holes and put the tomatoes on the surface. Turn the oven to 200 ° C and when ready, brush the dough with water and an emulsion of olive oil, sprinkle with oregano and salt and bake. Cook until golden is beautiful.

The cake came really amazing .... beautiful super soft and brittle and this result I think is attributable to the flour (*) and the fact that I was not stingy with the oil.
Needless to say that people have suggested that the combination of burnt wheat, tomatoes were so right .... A smile

burning
D.