Letter About My Catholic Daughter

APPLE CAKE ROLL

Another recipe Morena , otttima and light ...



Ingredients for a mold of 28 cm: 4 apples


150 grams of flour 00

120 g sugar 100 ml milk 3 eggs


buffing of one lemon 1 pinch of salt 1
packet of yeast


knobs of butter and granulated sugar to the surface (optional)

Peel and cut into small pieces 2 apples and a half, the other half apple and cut into thin slices ..

Sift into a bowl the flour, salt and baking powder ..

Fit a food processor with sugar and eggs until lemon buffing, mass becomes a beautiful and airy swell as for the sponge cake.

Combine several times in the dust stirring very gently with a wooden spoon, turning from the bottom up so as not to let out the air incorporated in the frame ..

Now add the diced apples and mix gently but still not too long .. combine the milk and mix until it will disappear from the surface, but do not dwell too much .. (I've seen that in this way is much better!) .

Pour into buttered mold and coated with sugar or lined with parchment, cover with the rest .. apple ... put a few here and there fiocchettino of butter and sprinkle with sugar ... bake at 180 degrees for 40 minutes ...

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pattern patterns .... cook cook ... Polished .... alloy alloy ....

Something nice to come out this Sunday "less free" with all day at my disposal.

A special thanks to my fashion models: cheap, quiet and .... very photogenic!!

Da oggi le mie fotografie qui!!!!

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LIGHT SWEET RICOTTA

Laura Ravaioli recipe from Red Lobster.

1 YEAR FROM BLOGGER!



It 's been one year since I started this blog, I would like to thank all of you who pass by to see me, you who leave your comments and you who support me, unfortunately I have little time to follow all the blogs but just know that I can always do a jump and see you.

THANKS THANKS THANKS!



Ingredients: 4 eggs



120 g sugar 60 g flour 20 g potato starch

1 teaspoon baking
1 pinch salt 1 pinch

lemon zest 1 teaspoon of vanilla extract 2 tablespoons cocoa


Filling: 300 g ricotta

80-100 g sugar 100 g candied

100 g chocolate chips

Procedure :

Beat the egg whites with 2 tablespoons of sugar. Whip the egg yolks with remaining sugar.
Combine egg yolks and gently with a spatula to incorporate the dust sifted, flour, starch, cocoa and spices.

Pour the mixture onto parchment paper in a 30x40 baking pan and level well. Bake at 180 degrees for 12-15 minutes.

Prepare the filling by mixing the ricotta with a wooden spoon to rest. Turn the roll

on a damp cloth and remove the parchment paper, roll the scroll around the cloth and let cool.

Unroll the roll and spread on the mixture, roll and wrap in aluminum foil, place in refrigerator for 5-6 hours before slicing.

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MUESLI MUFFIN AND COCOA PEARS

Recipe by Valentina Gigli, I do not I put the above to remain light crisp recipe.



Ingredients for 12 muffins:


00 120 g flour 150 g wheat flour 2 teaspoons baking powder


2 eggs 150 g sugar cane
85 g 50 g muesli yogurt

1-2 pears

muesli Topping:

45 g soft butter 35 g brown sugar 35 g flour 00

35 g muesli

Procedure:

With the mixer to mix yogurt and sugar.
Combine 1 egg and 1 tablespoon of flour, stir and add the egg with 1 tablespoon of flour.
Now with the spatula to combine the remaining flour and baking powder.
Add the muesli, the pear into small pieces and pour the mixture into cups. Prepare the topping by mixing

butter, sugar and flour, then the granola, crumbled by hand and pour over muffins.

Bake at 180 degrees for 10 minutes if necessary to give a blow grill.

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Un pò di me...

Adoro entrare nei negozi di bricolage e hobbistica. Mi gusto ogni singola corsia, prima faccio un giro veloce, impaziente di vedere tutto, poi mi soffermo ad esaminare qualsiasi cosa che colpisca il mio interesse. Mi piace toccare le setole dei pennelli, guardare attentamente le sfumature dei tubetti o dei barattoli di colori, accarezzare il legno grezzo ed immaginare che cosa ne potrei fare uscire di buono, quasi fossi una sorta di Geppetto con di fronte il suo Pinocchio.... Leggo attentamente le spiegazioni di ogni prodotto, cercando nel frattempo una scusa per poterlo acquistare. Adoro la carta, tutta. Ne esamino la consistenza, la fattura, il colore... Che sia un'agenda o un foglio da decoupage ne sono irresistibilmente attratta, e questo da sempre. Mi piace annusare il colore delle tempere o dei pastelli a cera, e tutt'oggi tra me e mia figlia, credo di essere io quella che si diverte di più quando coloriamo insieme.

Le rare volte che riesco a ritagliarmi un pò di spazio per me ed immergermi in questo meraviglioso mondo, mi sento immediatamente libera e leggera; magicamente spariscono tutti i malumori e le tensioni della giornata, la testa è vuota ed i pensieri contorti se ne vanno per lasciare spazio al lavoro manuale che mi regala ogni volta una soddisfazione enorme. Penso a quanto sia fortunato che possa vivere delle proprie passioni, chi sia riuscito a trasformare ciò che più ama in un vero e proprio lavoro. In questo senso spingerò il più possibile mia figlia a cercare e scoprire il suo lato più creativo, sperando per lei un domani pieno di passione ed amore per tutto ciò che farà, qualsiasi cosa essa sia.

Una passione che oggi troppo spesso ci manca, così presi dalla frenesia della vita, e così intenti a fotocopiare ogni giornata, rendendola spaventosamente uguale alla precedente... Fermiamoci un pochino, e troviamo tempo anche per noi, ritroviamo i nostri interessi, ciò che un tempo amavamo immensamente fare, e facciamolo di nuovo.

E' difficilissimo farlo, lo so bene. Ma ogni volta che ce la faccio, tutto questo mi rende davvero felice.

Provare per credere!

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Viva tricolor vegetable terrine Italy

Here I am ... 2 recipes in 2 days seems like a dream, how nice! But do not you become accustomed, could not sustain the pace ;-)

This recipe came to my mind in these days when you are talking about both the 150 years anniversary of the unification of Italy. I find that it is right to celebrate such an important moment in our history and argue that the first Italian to treasure it should be just the young Italians, who, in future, should represent us at meglio, in tutto il mondo. Va beh, il discorso è lungo e non mi pare questo sia lo scenario adatto.

Comunque sia……...W LA   NOSTRA BELLA   ITALIA!!

Ingredienti per una terrina 2 porzioni

-          un paio di patate sbucciate e tagliate in fettine sottili;

-          a couple of tomatoes, salad mature enough, cut into slices;

- 200 grams of snow peas blanched in water

- Auricchio cheese aged 12 months;

- flakes butter

I used this cheese because it seemed appropriate to dampen the taste a bit 'too sweet potatoes is that the snow peas.

Procedure (long and difficult ..., -) ahahaha!)

In a bowl, make a layer of buttered snow peas (green) Auricchio and sprinkle with crumbs, then a layer of potatoes (white) and other Auricchio then another layer of tomatoes (red) and still Auricchio. Continue so to fill the bowl. Cover with a fine grated Auricchio and butter. Previous in a hot oven, 200 ° for 15 minutes. And here is the result.

... and that's it ...... good appetite and buonumoreincucina everyone!

Until next time,

Rosalba

With this recipe I participate in this great contest Antonella



http://lacucinadiantonella.blogspot.com/

http://lacucinadiantonella.blogspot.com/2011/02/contest-ricetta-per-un -Italian-united-o.html

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zucchini soup with crispy bacon and hazelnuts

I would really only cook healthy dishes at this time ... but I can not. This one place, for example, remove the bacon and hazelnuts ... would be fine .. of course there are a couple of potatoes ... but best of cream or cream to prepare the soup .... or not? Of course to do the diet and care for a cooking blog ... I'm not really interchangeable arguments ... oh well!

This is my recipe:

- 1 kg zucchini
- 2 potatoes;
- a shallot;
extra-virgin olive oil;
- vegetable soup;
- grated parmesan cheese;

- bacon, cut into strips;
- hazelnuts,
- basil and extra virgin olive

Make a vegetable broth with water celery, carrot, potato and onion. In a saucepan put a little oil and fry the shallots, add the diced potatoes and the zucchini and basil. Cook a few minutes, cover with vegetable broth and cook. Once cooked, mash zucchini with a fork until they become a creamy sauce (or puree with blender). In a hot frying pan, fry the bacon, small strips, until all is dissolved its fat, then keep warm. Pour the zucchini in a pot with a handful of grated Parmesan cheese, crispy bacon, sprinkled with a grain of hazelnuts and a drizzle of extra virgin olive oil raw olive e..

... and that's it ...... good appetite and buonumoreincucina everyone!

Until next time,
Rosalba

participate in the contest with this recipe

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potato pie with crunchy salad of fennel, tomatoes and green apple

This is a busy period for me, too. I wish I could write every day a new recipe, post lots of photos and wonderful post filled with words. Then I would contact all my new blog friends, every day, to congratulate them for everything they publish, but do not always succeed ... I'm sorry. I hope to do better in the future ... I hope.

Tonight I leave you a prescription diet half and half no ...;-)

Ingredients for 8 patties

750 g potatoes;
2 eggs;
little milk, grated parmesan
;
100 gr Neapolitan salami slices into small pieces;
100 grams of mozzarella into small pieces;
salt and pepper, butter
and breadcrumbs for the molds;
For the salad: 1
fennel
1 tomato salad;
half green apple with its peel;
salt
extra virgin olive oil:
1 tablespoon apple cider vinegar;
1 teaspoon balsamic vinegar

Boil the potatoes in a pot with cold water. Once cooked, let them cool a bit '. Peel, mash and put in into a puree. Add the eggs, Parmesan, milk, salt and pepper and mix well (the mixture should be soft). Grease the molds with butter, sprinkle with a few bread crumbs and fill with the mixture of potatoes, halfway. Put a few piece of mozzarella and salami into small pieces, cover to the edge of the molds with another compound of potatoes. Bake at 160 degrees for about 15 minutes (depending on size of molds, was my mini).

For the salad:

a cut fennel into thin slices clean, even cut the tomato and half an apple green, also in thin slices. Prepare a sauce by dissolving the salt in a little cider vinegar and add, stirring constantly, extra virgin olive oil and a few drops of balsamic vinegar. Season the sauce with the salad. Prepare the dish by placing the salad in a pastry rings to give a nice shape, accompanied with the pie ... and

... and that's it ...... good appetite and buonumoreincucina everyone!

Until next time,

Rosalba

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Fimoooooooooooooo!

Ancora esperimenti con il Fimo, ormai ci abbiamo preso gusto... Appena tolti dal forno! Scusate per le fotografie, mi sa che mi devo perfezionare anche in questo.....

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ROLL WITH THE APPLE BUNDLES NUTELLA

recipe printed time Blog ago by Morena and finally put in place, good no doubt about it ...



Morena Here is the recipe: Ingredients for a

mold 30x33 cm

4 egg whites at room temperature 120 grams of flour


120 g sugar 120 g soft butter 20 g cocoa
bitter taste Nutella powder


Preparation: Working on

cream butter, add sugar and turn it into a cream ..
Combine egg (not mounted) and mix well ..
add the sifted flour and cocoa mix well ... ..
Spread the mixture on plate lined with parchment paper and bake at 200 ° for 4 minutes ..
oven and after a few minutes spread Nutella and roll .. if you put Nutella when the roll is hot, soft and spreads very well also .. the dough is rolled without breaking .. I have helped with the wax paper and then the 'I left packed until it has cooled down ..
then sprinkle with powdered sugar

Notes:

As you can see the preparation is easy .. of course you can vary the fillings and you can even make pasta neutral putting flour in place of cocoa ..

Another good way to use the egg whites .. the other is a mix between light and soft, really good!

also contain small amount of flour can be replaced with quella di riso per farne la versione gluten free!!

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Ho visto questa ricetta per caso sul canale Alice, e ho voluto riproporla proprio per la sua semplicità.



Ingredienti:

pasta sfoglia
uvetta ammollata nel marsala
zucchero
pinoli
1 mela
succo di 1 limone

1 tuorlo per spennnellare

Procedimento:

Tagliare la mela a fettine sottili e irrorarla con succo di limone. Ritagliare dei quadrati di pasta sfoglia. Su ogni quadrato posizionare le mele, l'uvetta, i pinoli e un pò di zucchero.
Portare i quattro angoli del quadrato verso il centro fermandoli con un pizzico.
Brush with egg yolk and bake at 190-200 degrees for 10 minutes.

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Here we are. Finally I can write the preparation of yeast. Le foto che pubblico non sono per nulla soffisfacenti, anzi. Ma abbiate pietà e accontentatevi. L'importante per voi sarà poi il risultato  :-)

Mi permetto di fare un paio di premesse a questo post:

a. la preparazione del lievito madre l'ho letta tempo fa su internet  su un forum di cookaround che seguiva la ricetta delle sorelle Simili. Io ho sostituito la farina 00 o manitoba con quella integrale;

b. i tempi per la buona riuscita del lievito madre dipendono molto dalla farina utilizzata, dalla temperatura e l'umidità del luogo in cui "cresce". Vi consiglio di tenerlo d'occhio, almeno all'inizio, tutti i giorni per controllare le varie evoluzioni;
c. nei primi giorni avrà un odore abbastanza forte, pungente e acido, ma sempre gradevole; se così non fosse, buttate tutto e ricominciate da capo;

d. ARMATEVI  DI  SANTA  PAZIENZA.......ma, vedrete, sarà un successo!

Pronti? Allora via, si comincia. Procuratevi un barattolo o contenitore in vetro, pellicola trasparente e questi ingredienti:

- 200 gr di farina  (io integrale)
- 100 gr di acqua tiepida
- 1 cucchiaio di olio di oliva
- 1 cucchiaio di miele

Add oil to flour and honey, pour water slowly and knead well until the dough to become hard, make a cross on top and place in a greased tin with a little oil, cover with plastic wrap and let stand for 48 hours. After this period is expected to grow about as

You can then take the first drink. Picked up 100 grams of dough (removing any crust that is formed on the pasta) and add it to 200 grams of flour and 100 of warm water. Reshuffle the whole form a ball, make a sign to cross over and put in a jar rest for another 48.

then proceed with another party in the same way and let rest for another 48 hours. And so on for 2 more times. Before you can use the yeast for making bread must spend at least 4 / 5 refreshments. The yeast will always kept in glass jar and keep it out of you or in the refrigerator. In this case, before proceeding with the refreshments or the preparation of bread, remove from refrigerator at least 3 / 4 hours before. Do not be discouraged if the first time the yeast will not have much strength. You will see that with the passage of time will be even better. I do my I made the full yeast in November and only now I can make good bread, fragrant and aromatic, refreshing only once a week. Always remember that the doses and times are approximate. Well, what say? Ah yes ....

... and that's it ...... good appetite and buonumoreincucina everyone!

Until next time,

Rosalba

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sourdough wheat bread with black olives and gorgonzola

I must say that my yeast is giving me great satisfaction! It is true that I am treating him with much love .... and patience. So far, more than 4 months from now, I forgot a couple of times just to cool ... luckily it was good, forgive me ..... and went on to not let me down ...;-)

Then after the weekly bread, the various experiments of bread with rosemary and saffron, now pointing you to the recipe for whole wheat bread with olives of Gaeta, I hope you enjoy it.

Ingredients - 50 grams of yeast (mine is full, or half if the yeast is with farina bianca o mezzo panetto di lievito di birra)
- 150 gr di farina integrale
- 100 ml di acqua tiepida
- mezzo cucchiaio di olio di oliva
- sale
- olive di Gaeta

Sciogliete il lievito madre con poca acqua tiepida. Mischiate il sale alla farina. Versatela sul piano di lavoro a fontana e aggiungete il lievito madre sciolto e l'olio. Unite gradatamente l'acqua e cominciate ad impastare. Dovrete impastare almeno per 10 minuti, fino a quando non avrete formato un impasto liscio e non appiccicoso. A questo punto mettetelo in un recipiente e fate lievitare in a warm place. After about five hours, take the dough and pass it on the work surface to flatten it started, with a rolling pin, add the olives, pitted and cut into pieces

then rolled the dough around itself, give it the shape of a loaf, you make cuts on top and place on a baking sheet covered with baking paper

let rise again covered with a cloth slightly dampened with water and always keeping it in a warm place. Once risen, will almost double in size, bake in oven at 200 degrees for the first 10 minutes, Then lower to 180 ° until the final baking (15 minutes). And this is the result

what to say more?

... and that's it ...... good appetite and buonumoreincucina everyone!

Until next time,

Rosalba

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Tu

Oggi avrei tanto voluto festeggiare il tuo compleanno. Sarebbe stato l'ottantesimo per te, un gran bel traguardo davvero. Avrei potuto comperarti un bel mazzo di fiori, o meglio ancora, tutte quelle collanine e quegli orecchini di bigiotteria che ti piacevano così tanto. Avremmo potuto fare una bella festa in tuo onore, radunare la famiglia, magari andare a mangiare fuori.... E invece no.

Dicono che il tempo allevia il dolore, e che se pensiamo spesso ad una persona a noi cara che non c'è più, in un certo senso la facciamo rivivere attraverso i nostri ricordi... Cazzate. Sono solo cazzate.

Per me è come se fosse passato un giorno da quando è successo. Da quando papà ha suonato alla porta alle otto del mattino e non sapeva trovare le parole per dirmelo. Bastava la sua faccia, io lo avevo già capito... Ogni volta che penso a te, il dolore è sempre più strong, because it increases the sense of emptiness that you left me, and hence the nostalgia. I still do not cling to the memories to find some consolation. Perhaps there will never, perhaps our relationship was so strong that not even death has been able to separate ....

Happy Birthday Grandma, happy birthday.

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This was an experiment created, still once, the contest "Plumcake from sweet to salty fried fusilli Natalia Nati ..... for me .... :-)

While preparing I had many doubts about the success ..... put broccoli in a plum cake seemed a bit 'risky gorgonzola ..... then ... but what was I thinking??! ! But wonder of wonders ..... ....... a big success, modest eh!! Mild flavor, smooth texture and creamy .... short to try, believe me.

Ingredients - 200 grams of flour Manitoba;
- 3 eggs;
- 1 jar of natural yoghurt;
- 2 tablespoons olive oil;
- 1 packet of yeast pies;
- 100 ml cream di latte;
- 200 gr di broccoli lessati;
- olio e aglio per rosolare i broccoli,
- 150 gr di gorgonzola dolce;
- romano grattugiato;
- sale e pepe q.b.;
- burro e farina per la teglia

Fate scaldare un po' di olio con aglio in una padella, unire i broccoli e far insaporire, lasciandoli un po' al dente.

In una ciotola mescolare bene, magari con uno sbattitore elettrico, le 3 uova, il sale, il pepe, lo yogurt, i 2 cucchiai di olio e la crema di latte. Non appena amalgamati per bene tutti gli ingredienti aggiungere la farina setacciata con il lievito,  poco per volta. Mescolare bene e unire i broccoli freddi, ridotti a pezzetti,   il gorgonzola a pezzi e il romano grattugiato.Versate tutto il composto in uno stampo da plumcake, precedentemente imburrato e infarinato. Infornate, con forno già caldo a 180°,  per circa 40 minuti e

...e questo è quanto......buon appettito e buonumoreincucina a tutti!

con questa ricetta partecipo al contest di Natalia " " Plumcake dal dolce al salato"...

http://fusillialtegamino.blogspot.com/2011/01/il-mio-primo-contest-il-plumcake-dal.htmlhttp://

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Plumcake broccoli and chic

Almost always in life, the simplest things turn out to be the best! Look at the photo of this recipe, without being too critical about the focus, framing etc.. etc.. you know I photograph with cell phone ... be good ;-) But I said, look at the picture: can not find it chic? And to think that the main subject, the bonito, a fish of the poorest in terms of cost, of our Mediterranean, along with some other fish. Its meat is delicious, tender, with few thorns and with a high nutritional value: omega 3, vitamins E and B, calcium, minerals ...... enough? I tried to serve him in a different kind of Pomorie sauce, oregano , olives and capers (very good too, for goodness sake!). This is the result .... terribly chic .... at least for me! Ladies and Gentlemen, here is the Tuna to You ... chic!

Ingredients

- fillets of bonito;
- garlic
- a little white wine;
- juice and zest of a lemon;
- laurel
- pink pepper;
- extra virgin olive oil;
- salt

In a pan put a little oil and fry, little garlic. Put the fillets of bonito and cook on both sides, then pour half a glass of white wine. Let the wine evaporate, cover and cook over low heat for 10 minutes. Add the lemon juice and its zest, pink pepper, some crushed in a mortar, the bay leaf.

Fate cuocere ancora, a fiamma bassa, per una decina di minuti, facendo addensare il sughetto. Aggiustate, se necessario, di sale e servite caldo con ancora qualche grano di pepe rosa e

...e questo è quanto......buon appettito e buonumoreincucina a tutti!

Alla prossima,

Rosalba

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Ancora copriagenda

This always carry it with me, a tenant is not fixed and it will never go out of my bag. The address book for me is a bit of a guide, I really just anything, because unfortunately I do not remember anything! Then, after creating this, why not do another for my trusty black book? I realized with a cloth and sewn by hand. The spirals applied over the stabbing I made the beads in wire, working with his hands in circles on the fabric and sewing them with fishing line. Cute no? I especially like the color, which among other things, is a favorite of Giorgio (I think ... "Biola" is a word he says about a hundred times a day !!!!).