tag:blogger.com,1999:blog-89206269822641239792024-03-10T03:45:57.869+01:00The Miss ToolsA biologist at the kitchen benchLetizia - The miss toolshttp://www.blogger.com/profile/09021943006111675845noreply@blogger.comBlogger127125tag:blogger.com,1999:blog-8920626982264123979.post-62143391051146429202021-06-26T16:37:00.001+02:002021-06-26T16:37:38.214+02:00Torta Prima Comunione - First Holy Communion Cake<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-jiumzfCx2KM/YNcaocvbeQI/AAAAAAAAD2Q/qjr9zN2rsns1S1DgHw3kN7GFkeoH_XlawCLcBGAsYHQ/s750/IMG_0911%2B500pix%2Btimbro.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="750" data-original-width="500" src="https://1.bp.blogspot.com/-jiumzfCx2KM/YNcaocvbeQI/AAAAAAAAD2Q/qjr9zN2rsns1S1DgHw3kN7GFkeoH_XlawCLcBGAsYHQ/s16000/IMG_0911%2B500pix%2Btimbro.jpg" /></a></div><br /> <p></p><p style="text-align: justify;"><span style="color: #666666;">Il 19 Giugno la mia bimba ha fatto la prima comunione e questa e' la torta che ho fatto per lei. Nonostante io sia ormai latitante dal blog da molto tempo, mi piace marcare questo evento con un post, e spero le foto della torta possano servire da ispirazione per qualcuno. Viviamo in Inghilterra e la comunione l'ha fatta qui, si e' svolta all'aperto per le restrizioni COVID e fino all'ultimo c'era tanta incertezza per il tempo atmosferico (beh, qui diciamo piove spesso!). I bimbi erano 32, perché l'anno scorso non hanno celebrato nessuna comunione e per fortuna la giornata e' stata buona e la cerimonia all'aperto molto bella. Le bimbe vestono in abito bianco, la maggior parte avevano il velo come piccole spose, e i bimbi in pantalone nero o grigio, camicia bianca e cravatta rossa. E' un evento molto più contenuto che in Italia, senza grandi feste, confetti e bomboniere. Nessuno dei nonni, amici o parenti e potuto venire dall'Italia per condividere l'evento con noi e finalmente poterci riabbracciare. Questa purtroppo e' la parte molto triste del vivere all'estero. La pandemia ha messo tante cose in prospettiva, abbiamo avuti cosi' tanti voli cancellati nell'ultimo anno e mezzo e speranze di viaggiare in Italia deluse che reprimere il desiderio di tornare diventa ogni giorno più difficile. Succederà ed allora, come tutte le cose che si smette di dare per scontate, sara' ancora più bello. <span></span></span></p><a name='more'></a><div style="text-align: justify;"><span style="color: #666666;">La torta e' una torta yogurt vaniglia ricoperta di crema al formaggio e farcita con crema pasticciera e fragole. Le rose sono modellate in flower modelling paste bianca, con un tocco di colorante in gel rosso per ottenere quelle rossa e di verde per le foglie. Ho seguito diversi video di you tube visto che era dal 2015, quando ho fatto <a href="http://themisstools.blogspot.com/2015/11/torta-con-cascata-di-rose-rosse-red.html">questa torta</a> che non facevo una rosa. Il topper col nome l'ho ordinato su Etsy UK da un venditore locale.</span></div><div style="text-align: justify;"><span style="color: #666666;"> </span></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvC4d0-hL7nI3UykV3aGqKNMr9OOAzvNQeWtB_96DsbW7l0dFrtjtKCtNmcKt_2Q4Et_6r2wImbbCSLU_j-ceN-IiwaX047GkCzdXicoyWmC8WUE876K0UNBmAe_bvAeL8-n-8pPK0pPw/s750/IMG_0902+500pix+timbro.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="750" data-original-width="500" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvC4d0-hL7nI3UykV3aGqKNMr9OOAzvNQeWtB_96DsbW7l0dFrtjtKCtNmcKt_2Q4Et_6r2wImbbCSLU_j-ceN-IiwaX047GkCzdXicoyWmC8WUE876K0UNBmAe_bvAeL8-n-8pPK0pPw/w426-h640/IMG_0902+500pix+timbro.jpg" width="426" /></a></div><br /><span style="color: #666666;"><br /></span></div><div style="text-align: justify;"><span style="color: #666666;"><b>Ingredienti per una tortiera da 20 cm:</b></span></div><div style="text-align: justify;"><p style="font-family: Verdana; font-size: 13.2px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="-webkit-font-kerning: none;"><span style="color: #666666;">2 uova</span></span></p>
<p style="font-family: Verdana; font-size: 13.2px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;"><span style="color: #666666;">300g farina </span></span></p>
<p style="font-family: Verdana; font-size: 13.2px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;"><span style="color: #666666;">100g zucchero semolato</span></span></p>
<p style="font-family: Verdana; font-size: 13.2px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;"><span style="color: #666666;">50g zucchero muscovado</span></span></p>
<p style="font-family: Verdana; font-size: 13.2px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;"><span style="color: #666666;">60ml latte</span></span></p>
<p style="font-family: Verdana; font-size: 13.2px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;"><span style="color: #666666;">50ml olio di semi</span></span></p>
<p style="font-family: Verdana; font-size: 13.2px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;"><span style="color: #666666;">120g Yogurt greco bianco o alla vaniglia</span></span></p>
<p style="font-family: Verdana; font-size: 13.2px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;"><span style="color: #666666;">1 bustina di lievito</span></span></p><p style="font-family: Verdana; font-size: 13.2px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;"><span style="color: #666666;">aroma vaniglia</span></span></p>
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<p style="font-family: Verdana; font-size: 13.2px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;"><span style="color: #666666;">1. Scaldare il forno a 180 gradi. Imburrare e infarinare la tortiera. </span></span></p>
<p style="font-family: Verdana; font-size: 13.2px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;"><span style="color: #666666;">2. Montare le uova con lo zucchero finché spumose, poi incorporare lo yogurt, l'olio e il latte e l'aroma vaniglia mescolando con una frusta.</span></span></p>
<p style="font-family: Verdana; font-size: 13.2px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;"><span style="color: #666666;">3. Setacciare bene la farina con il lievito e incorporarla agli ingredienti di sopra, con una spatola.</span></span></p>
<p style="font-family: Verdana; font-size: 13.2px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;"><span style="color: #666666;">4. Versare il composto nella tortiera e infornare per circa 35-40 minuti. Fare la prova dello stuzzicadenti.</span></span></p>
<p style="font-family: Verdana; font-size: 13.2px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;"><span style="color: #666666;">5. Appena fredda (meglio prepararla il giorno prima e farla raffreddare una notte), rimuovere la calotta irregolare e tagliare la torta in due. </span></span></p><div><span style="font-kerning: none;"><br /></span></div><div><span style="font-kerning: none;"><span style="color: #666666;"><b>Ingredienti per la crema pasticciera (di C. Felder)</b></span></span></div><div><span style="font-kerning: none;"><span style="color: #666666;">3 tuorli</span></span></div><div><span style="font-kerning: none;"><span style="color: #666666;">45g sugar </span></span></div><div><span style="font-kerning: none;"><span style="color: #666666;">18g maizena</span></span></div><div><span style="color: #666666;">240ml latte</span></div><div><span style="color: #666666;">scorza 1/2 limone biologico</span></div><div><span style="color: #666666;"><br /></span></div><div><span style="color: #666666;">1. Scaldare latte con scorza limone fin quasi al bollore</span></div><div><span style="color: #666666;">2. Amalgamare in una ciotola tuorli e zucchero. Incorporare maizena e amalgamare bene.</span></div><div><span style="color: #666666;">3. Versare meta' del latte caldo sul composto di tuorli continuando a mescolare.</span></div><div><span style="color: #666666;">4. Trasferire il composto nel pentolino con l'altra meta' del latte, rimettere sul fuoco e continuando a mescolare con le fruste scaldare finche' raggiunge la giusta consistenza densa.</span></div><div><span style="color: #666666;">5. Far raffreddare con pellicola a contatto.</span></div><div><span style="color: #666666;"><br /></span></div><div><span style="color: #666666;"><b>Ingredienti per la crema al formaggio</b></span></div><div><span style="color: #666666;">230g formaggio cremoso (mascarpone o Philadelphia) a temp. ambiente</span></div><div><span style="color: #666666;">50g burro a temp. ambiente</span></div><div><span style="color: #666666;">1 cucchiaio aroma vaniglia</span></div><div><span style="color: #666666;">circa 250-300g zucchero a velo</span></div><div><span style="color: #666666;">1/2 cucchiaino di sale</span></div><div><span style="color: #666666;"><br /></span></div><div><span style="color: #666666;">Montare formaggio e burro per qualche minuto, aggiungere aroma, sale, e zucchero a velo poco per volta fino ad avere un composto cremoso.</span></div><div><span style="color: #666666;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="color: #666666;">Per comporre la torta, taglia il pan di Spagna in 3 strati e spennellare con latte (o succo o altro) a piacere. Farcire gli strati con la crema e pezzi di fragola. Far riposare in frigo.</span></div><div><span style="color: #666666;">Poi ricoprire la torta con la crema al formaggio usando una spatola.</span></div><div><span style="color: #666666;">Far riposare in frigo, meglio tutta la notte.</span></div><div><span style="color: #666666;">Decorare con le rose preparate in precedenza e per la coroncina ho usato palline di zucchero argentate (alle quali finora non avevo mai dato un utilizzo!). Non rimettere in frigo dopo averla decorata perché la pasta da zucchero delle decorazioni si inumidisce afflosciandosi. </span></div><div><span style="color: #666666;"><br /></span></div><div><span style="color: #666666;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-rkNVWhdOxAU/YNcnf9sCNbI/AAAAAAAAD24/-tSakFSuHak5FQqD5tGukM-GiT2L2SbRACLcBGAsYHQ/s810/IMG_20210620_500pix%2Btimbro.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="810" data-original-width="489" height="400" src="https://1.bp.blogspot.com/-rkNVWhdOxAU/YNcnf9sCNbI/AAAAAAAAD24/-tSakFSuHak5FQqD5tGukM-GiT2L2SbRACLcBGAsYHQ/w241-h400/IMG_20210620_500pix%2Btimbro.jpg" width="241" /></a></div><br /> </span></div><div><span style="color: #666666;">Alla prossima. Letizia</span></div><div><br /></div><div><br /></div><div><span style="font-kerning: none;"><br /></span></div></div>Letizia - The miss toolshttp://www.blogger.com/profile/09021943006111675845noreply@blogger.com0United Kingdom55.378051 -3.43597327.067817163821154 -38.592223 83.688284836178838 31.720277tag:blogger.com,1999:blog-8920626982264123979.post-17527864531410358222020-11-07T13:54:00.000+01:002020-11-07T13:54:23.462+01:00Buon decimo compleanno - Happy 10th Birthday <p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-_wg_hVJzQJs/X6Z-aQzO9MI/AAAAAAAADxg/DFEpx1KbACI8p1hnrTrI9Be4g8B3afG_QCLcBGAsYHQ/s750/IMG_0668-500-timbro-logo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="750" data-original-width="500" src="https://1.bp.blogspot.com/-_wg_hVJzQJs/X6Z-aQzO9MI/AAAAAAAADxg/DFEpx1KbACI8p1hnrTrI9Be4g8B3afG_QCLcBGAsYHQ/s16000/IMG_0668-500-timbro-logo.jpg" /></a></div><br /><p></p><p></p><div style="text-align: justify;"><span style="font-family: verdana;">Questo breve post e' per marcare un'occasione davvero speciale, il tuo decimo compleanno. E' per dirti che sono cosi' orgogliosa di te! Ti ho vista aprire gli occhi al mondo e crescere, meravigliandomi ogni giorno del mistero di una nuova vita che sboccia. Nel momento in cui hai respirato per la prima volta, ho capito che quello era anche il mio primo respiro. Diventare mamma e' stata una rinascita. Ti ho sorriso e tu hai sorriso, con quegli occhioni enormi, che non hanno mai smesso di essere curiosi. Ed eccoci qui a festeggiare i tuoi dieci anni, arrivati forse un po' di fretta...</span></div><span style="font-family: verdana;"><span><a name='more'></a></span></span><p></p><p style="text-align: justify;"><span style="caret-color: rgb(5, 5, 5); color: #050505; font-family: verdana; white-space: pre-wrap;">Ti auguro di trovare la felicita'...nell'amicizia e nel divertimento di fare cose insieme agli altri, nel condividere e comprendere...nella tua famiglia, nella consapevolezza di sapere che qualsiasi cosa accada noi siamo qui per te...nella natura, nella bellezza di un paesaggio autunnale, nella maestosità di una montagna e nella severità del mare...negli animali, nel loro amore incondizionato che ci apre gli occhi alle nostre fragilità...in te stessa, nei tuoi valori e in quello che avrai raggiunto ad ogni stadio della tua vita.</span></p><div class="kvgmc6g5 cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="caret-color: rgb(5, 5, 5); color: #050505; font-size: 15px; margin: 0px; white-space: pre-wrap; word-wrap: break-word;"><p style="text-align: left;"><span style="font-family: verdana;">Ti auguro anche....<br /></span><span style="font-family: verdana;">Che tu sia sempre </span><span style="font-family: verdana;">così,<br /></span><span style="font-family: verdana;">come sei,<br /></span><span style="font-family: verdana;">calda pioggia di dolcezza<br /></span><span style="font-family: verdana;">e fuoco<br /></span><span style="font-family: verdana;">nel cuore.<br /></span><span style="font-family: verdana;">Che tu sia,<br /></span><span style="font-family: verdana;">semplicemente,<br /></span><span style="font-family: verdana;">i capelli al vento<br /></span><span style="font-family: verdana;">e lo sguardo pulito.<br /></span><span style="font-family: verdana;">(Karmelo C. Iribarren)</span></p><p style="text-align: left;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-jYGU-WZCjIE/X6aYw4q24ZI/AAAAAAAADyI/Jz-2u3unhCUfRFLzQELqBaFrD6Cf4qqYwCLcBGAsYHQ/s750/IMG_0674-500-timbro.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="750" data-original-width="500" height="640" src="https://1.bp.blogspot.com/-jYGU-WZCjIE/X6aYw4q24ZI/AAAAAAAADyI/Jz-2u3unhCUfRFLzQELqBaFrD6Cf4qqYwCLcBGAsYHQ/w426-h640/IMG_0674-500-timbro.jpg" width="426" /></a></div><br /><span style="font-family: verdana;"><br /></span><p></p><div dir="auto"></div></div><p style="text-align: justify;"><span style="font-family: verdana;">Presto daremo il benvenuto al tuo primo piccolo amico a quattro zampe, Cheerio, piccolo roditore fortunato di avere uno splendido umano come te a prendersi cura di lui!</span></p><div class="kvgmc6g5 cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="caret-color: rgb(5, 5, 5); color: #050505; font-size: 15px; margin: 0px; white-space: pre-wrap; word-wrap: break-word;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-fSCIKZSGVJQ/X6aYkDb7_vI/AAAAAAAADyE/FZ2Pdtn_pwUmzB9TFbTlThctKHLntOIdQCLcBGAsYHQ/s500/IMG_0682-500-timbro.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="333" data-original-width="500" height="426" src="https://1.bp.blogspot.com/-fSCIKZSGVJQ/X6aYkDb7_vI/AAAAAAAADyE/FZ2Pdtn_pwUmzB9TFbTlThctKHLntOIdQCLcBGAsYHQ/w640-h426/IMG_0682-500-timbro.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><p style="text-align: justify;"><b>La torta: </b>le aspettative della festeggiata aleggiavano da mesi su di me! E cosi', dovendo lavorare tutta la settimana ho cercato un modo per facilitarmi il compito, senza rinunciare all'apparenza e al gusto. I pupazzetti li ho creati in pasta di zucchero nei ritagli di tempo durante la settimana; la torta l'ho fatta usando un preparato per torta in polvere; il ripieno e' a base di cami cream (mascarpone, panna fresca semimontata e latte condensato) alla quale ho aggiunto cioccolato fondente al 70% per fare la ganache al cioccolato. Per la bagna ho usato latte e sciroppo di amarene e sulla crema ho messo anche delle amarene intere. Devo dire che il risultato e' stato spettacolare! </p><p>Alla prossima! Letizia</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-IpFuVV5bKbg/X6aTJC4kLxI/AAAAAAAADx4/CFtcOnkl6iEjTWeC-T3Pj9IIUiRzVBKoQCLcBGAsYHQ/s500/IMG_20201107_084621-1-timbro.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="500" height="640" src="https://1.bp.blogspot.com/-IpFuVV5bKbg/X6aTJC4kLxI/AAAAAAAADx4/CFtcOnkl6iEjTWeC-T3Pj9IIUiRzVBKoQCLcBGAsYHQ/w640-h640/IMG_20201107_084621-1-timbro.jpg" width="640" /></a></div><br /><p><br /></p><p> </p><p><br /></p><p><br /></p>Letizia - The miss toolshttp://www.blogger.com/profile/09021943006111675845noreply@blogger.com1tag:blogger.com,1999:blog-8920626982264123979.post-9011262430033587592020-04-11T16:40:00.001+02:002020-04-11T17:56:10.625+02:00Cheesy Soda Bread with Courgette - Soda Bread con Formaggio e Zucchine<div class="separator" style="clear: both; text-align: center;">
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<span style="background-color: white; color: #222222; font-family: "courier new" , "courier" , monospace; font-size: medium;">(scroll down for the english recipe</span><span style="background-color: white; color: #222222; font-family: "courier new" , "courier" , monospace; font-size: medium;">)</span><br />
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<span style="font-family: "verdana" , sans-serif;">Avete mai preparate il 'soda bread'? Se la risposta e' no, continuate a leggere questo post fino in fondo, e vi si aprirà un nuovo mondo! Se la risposta e' si, continuate comunque a leggere il post, perché la ricetta che sto per condividere e' a dir poco spettacolare. Intanto, vorrei ribattezzare questo pane, 'il pane della quarantena da Coronavirus' ed il perché e' molto semplice, non occorre lievito e non occorre farina forte per pane, due ingredienti che da quando siamo in pandemia e molti si sono lanciati nell'acquisto compulsivo di prodotti da dispensa, purtroppo sono venuti a mancare.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Qui in Inghilterra, dove vivo io, la situazione e' la stessa che in Italia, diversi prodotti alimentari di base mancano, quindi nonostante il tempo e la volontà di cimentarsi nella panificazione purtroppo non e' possibile. E qui viene in aiuto il <i>soda bread</i>, ossia un pane che si prepara senza lievito perché usa il bicarbonato di sodio come agente lievitante. Il bicarbonato di sodio (o baking soda) reagisce in cottura con un agente acido liberando anidride carbonica, il gas che causa la lievitazione. Ecco perché gli ingredienti base dell'impasto sono farina, bicarbonato di sodio e latticello (agente acido). Altri ingredienti come noci, olive, pomodori secchi etc possono essere aggiunti a piacere.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Il soda bread si prepara velocemente, perché non richiede ne' la lavorazione dell'impasto ne' tempi di attesa di lievitazione, basta semplicemente mischiare gli ingredienti, dargli la forma desiderata e infornare! La versione che condivido prevede l'aggiunta di una zucchina che gli da umidità e morbidezza, nonché fiocchi d'avena. L'ho preparato ormai tante volte, e non ha mai deluso nessuno.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Scaldatelo al tostapane il giorno dopo e mangiatelo con un po' di burro salato, e' irresistibile e vedrete che buon profumo.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Con questo vi auguro una serena Pasqua, anche in queste condizioni parecchio bizzarre; stay safe!</span></div>
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<span style="font-family: "verdana" , sans-serif;">Provate il pane e lasciatemi un commento, sono certo che diventerà anche per voi un cavallo di battaglia!</span></div>
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<span style="font-family: "verdana" , sans-serif;"><u><b>Ricetta per una pagnotta</b></u></span></div>
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<span style="font-family: "verdana" , sans-serif;">480g farina debole (potete anche metterne 20% integrale, o di farro, o altro, io lo faccio sempre)</span></div>
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<span style="font-family: "verdana" , sans-serif;">70g fiocchi d'avena (quelli che si usano per preparare il porridge inglese, se non ne avete aggiungete la stessa quantità di farina)</span></div>
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<span style="font-family: "verdana" , sans-serif;">200g zucchina grattugiata</span></div>
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<span style="font-family: "verdana" , sans-serif;">80g formaggio tipo Edamer, a pasta semi-dura (io qui uso il Cheddar o il Red Leicester)</span></div>
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<span style="font-family: "verdana" , sans-serif;">2 cucchiaini di erbette miste (potete anche ometterle)</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 cucchiaino di miele</span></div>
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<span style="font-family: "verdana" , sans-serif;">300 ml latticello (oppure 300ml latte intero con 4 cucchiaini di succo di limone lasciato a riposo per circa 10 min)</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 cucchiaino di sale</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 cucchiaino e mezzo di bicarbonato di sodio</span></div>
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<span style="font-family: "verdana" , sans-serif;">In questo caso ho aggiunto circa 5 pomodori secchi a pezzetti.</span></div>
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<span style="font-family: "verdana" , sans-serif;"><b><u>PREPARAZIONE:</u></b></span></div>
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<span style="font-family: "verdana" , sans-serif;">1. Preriscaldare il forno a 200 gradi statico (180 gradi ventilato). Ricoprire il fondo di una tortiera con carta forno.</span></div>
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<span style="font-family: "verdana" , sans-serif;">2. Grattugiare la zucchina su un canovaccio pulito. Prendere i 4 angoli del canovaccio e sul lavandino attorcigliare il canovaccio e spremerlo con le mani per far fuoriuscire tutto il liquido dalla zucchina (mettetevi sul lavandino, perché la zucchina perdera' molto liquido!)</span></div>
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<span style="font-family: "verdana" , sans-serif;">3. Mettere in una ciotola capiente la farina, i fiocchi d'avena, il bicarbonato, il sale, la zucchina e 70g di formaggio. Mischiare il latticello con il miele e versarlo al centro degli ingredienti solidi. Mischiare il tutto con una spatola di silicone o una forchetta. Io non aggiungo acqua, ma se l'impasto dovesse essere asciutto aggiungerne uno-due cucchiai. Deve risultare un impasto appiccicoso ma non troppo.</span></div>
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<span style="font-family: "verdana" , sans-serif;">4. Versate impasto su una superficie spolverizzata di farina e dategli la forma di una pagnotta (non lavorate troppo l'impasto). Mettere l'impasto nello stampo ed incidere una croce sopra (non troppo profonda), cospargerlo col formaggio rimasto. </span></div>
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<span style="font-family: "verdana" , sans-serif;">5. Infornare per circa 35-40 minuti. </span></div>
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<a href="https://1.bp.blogspot.com/-5lMTIQOM8NU/XpHWdRMU3NI/AAAAAAAADuU/Orb_pOrvSzQao8oACDwJR-ru3RBqWcF6gCLcBGAsYHQ/s1600/IMG_0637X500T.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="750" data-original-width="500" src="https://1.bp.blogspot.com/-5lMTIQOM8NU/XpHWdRMU3NI/AAAAAAAADuU/Orb_pOrvSzQao8oACDwJR-ru3RBqWcF6gCLcBGAsYHQ/s1600/IMG_0637X500T.jpg" /></a></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b><u>Recipe for a loaf</u></b></span><br />
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<span style="font-family: Verdana, sans-serif;">480g self rising flour (you can also put 20% of whole wheat or spelt flour, I always do)</span><br />
<span style="font-family: Verdana, sans-serif;">70 g rolled oats</span><br />
<span style="font-family: Verdana, sans-serif;">200g grated courgette</span><br />
<span style="font-family: Verdana, sans-serif;">80g Cheddar or Red Leicester, grated</span><br />
<span style="font-family: Verdana, sans-serif;">2 teaspoons mixed herbs</span><br />
<span style="font-family: Verdana, sans-serif;">1 teaspoon honey</span><br />
<span style="font-family: Verdana, sans-serif;">300ml of buttermilk</span><br />
<span style="font-family: Verdana, sans-serif;">1 teaspoon salt</span><br />
<span style="font-family: Verdana, sans-serif;">1 teaspoon and a half of baking soda</span><br />
<span style="font-family: Verdana, sans-serif;">In this case I added about 5 chopped dried tomatoes.</span><br />
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<span style="font-family: Verdana, sans-serif;"><b><u>PREPARATION:</u></b></span><br />
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<span style="font-family: Verdana, sans-serif;">1. Preheat the oven to 200 static degrees (180 degrees fan). Cover the bottom of a cake tin with parchment paper.</span><br />
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<span style="font-family: Verdana, sans-serif;">2. Grate the courgette on a clean tea towel. Take the 4 corners of the towel and twist over the sink to squeeze all the liquid out of the courgette (do it over the sink, because the courgette will lose a lot of liquid!)</span><br />
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<span style="font-family: Verdana, sans-serif;">3. Tip the flour, oats, baking soda, salt, courgettes and 70g of cheese in a large bowl. Mix the buttermilk with the honey and pour it in the center of the solid ingredients. Mix everything with a spatula or fork. I don't add water, but if the dough is very dry add one or two spoons. It must be a sticky dough but not too much.</span><br />
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<span style="font-family: Verdana, sans-serif;">4. Tip the dough out on a surface sprinkled with flour and give it the shape of a loaf (do not knead the dough too much). Place the dough in the mold and cut a cross (not too deep) over it, sprinkle it with the remaining cheese.</span><br />
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<span style="font-family: Verdana, sans-serif;">5. Bake for about 35-40 minutes.</span><br />
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<span style="font-family: Verdana, sans-serif;">Leave me a comment if you try it! </span></div>
Letizia - The miss toolshttp://www.blogger.com/profile/09021943006111675845noreply@blogger.com0tag:blogger.com,1999:blog-8920626982264123979.post-77651587369802431302019-07-28T11:25:00.002+02:002019-07-29T11:09:09.766+02:00Torta al cioccolato con un'anima vegetale - A cake full of surprises<div class="separator" style="clear: both; text-align: center;">
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<a href="https://1.bp.blogspot.com/--tjf2Da-0NM/XTtmEV3LzVI/AAAAAAAADrQ/eCPXR8y_oaYI5C-PlY3CoM44gl0WUzIJgCLcBGAs/s1600/IMG_0298-500-0pen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="750" data-original-width="500" src="https://1.bp.blogspot.com/--tjf2Da-0NM/XTtmEV3LzVI/AAAAAAAADrQ/eCPXR8y_oaYI5C-PlY3CoM44gl0WUzIJgCLcBGAs/s1600/IMG_0298-500-0pen.jpg" /></a></div>
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<span style="background-color: white; color: #222222; font-family: "courier new" , "courier" , monospace;"><span style="font-size: large;">(scroll down for the english recipe)</span></span><br />
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<span style="background-color: white;"><span style="font-family: "verdana" , sans-serif;"><span style="color: #222222;">Il titolo non mente, non lasciatevi ingannare dall'apparenza modesta di questa torta, perché é molto più moderna di un classico ciambellone al cioccolato! <b>Avete mai provato ad incorporare le verdure nei dolci?</b> Se ancora non lo avete fatto, o non siete mai andati oltre la torta di carote é il momento di cominciare ad uscire dagli schemi ed abbattere alcune barriere del gusto, e vedrete che piacevole sorpresa! Qual'é l'ultima volta che avete mangiato zucchine e patate dolci nella stessa preparazione? Tenetevi forte, questa torta le contiene entrambe!</span></span></span><br />
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<a name='more'></a><span style="font-family: "verdana" , sans-serif;">Le verdure nelle preparazioni dolci non servono solo a farci sentire meno in colpa, ma apportano dolcezza naturale e quindi aiutano a diminuire il quantitativo di zuccheri aggiunti; inoltre rendono i dolci più morbidi ed umidi. </span><br />
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<span style="background-color: white;"><span style="font-family: "verdana" , sans-serif;">Questa torta ha una deliziosa <b>base di cacao in polvere e </b></span></span><span style="background-color: white;"><span style="color: #222222; font-family: "verdana" , sans-serif;"><b>zucchine grattugiate</b> che le danno la giusta quantità di umidità ed una <b>magica ganache di cioccolato fondente e patata dolce</b>. Non contiene né uova né burro. Se lo scetticismo persiste leggendo gli ingredienti, fidatevi di me e seguite la ricetta passo passo, nessuno sospetterà mai che state nascondendo due vegetali in questa deliziosa torta! Provatela, proponetela a familiari ed amici e <b>fatemi sapere! </b></span></span><br />
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<span style="background-color: white;"><span style="color: #222222; font-family: "verdana" , sans-serif;">Per altre ricette dolci con verdure, vi consiglio il mio <a href="https://themisstools.blogspot.com/2014/01/plum-cake-dolce-di-zucchine-con-mele-e.html" target="_blank">plum-cake di zucchine con mele e cioccolato</a> o la <a href="https://themisstools.blogspot.com/2015/01/strepitosa-torta-di-carote-con-frosting.html" target="_blank">torta di carote</a>. </span></span>
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<span style="background-color: white;"><span style="color: #222222; font-family: "verdana" , sans-serif;"><b>Ingredienti per la base</b></span></span><br />
<span style="background-color: white;"><span style="color: #222222; font-family: "verdana" , sans-serif;"><i>(adattata dal libro 'The savvy cook')</i></span></span><br />
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<span style="background-color: white;"><span style="color: #222222; font-family: "verdana" , sans-serif;">1 zucchina media (circa 150g)</span></span><br />
<span style="background-color: white;"><span style="color: #222222; font-family: "verdana" , sans-serif;">80ml olio d'oliva </span></span><br />
<span style="background-color: white;"><span style="color: #222222; font-family: "verdana" , sans-serif;">30g cacao amaro</span></span><br />
<span style="background-color: white;"><span style="color: #222222; font-family: "verdana" , sans-serif;">150g zucchero</span></span><br />
<span style="background-color: white;"><span style="color: #222222; font-family: "verdana" , sans-serif;">180ml acqua</span></span><br />
<span style="background-color: white;"><span style="color: #222222; font-family: "verdana" , sans-serif;">180g farina</span></span><br />
<span style="background-color: white;"><span style="color: #222222; font-family: "verdana" , sans-serif;">1 cucchiaino raso di lievito</span></span><br />
<span style="background-color: white;"><span style="color: #222222; font-family: "verdana" , sans-serif;">1/2 </span></span><span style="background-color: white; color: #222222; font-family: "verdana" , sans-serif;">cucchiaino di bicarbonato</span><br />
<span style="background-color: white; color: #222222; font-family: "verdana" , sans-serif;">1 cucchiaino di aceto (di vino, di sidro o di mela)</span><br />
<span style="background-color: white; color: #222222; font-family: "verdana" , sans-serif;">1 pizzico di sale</span><br />
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<span style="background-color: white; color: #222222; font-family: "verdana" , sans-serif;"><b>per la ganache al cioccolato e patata dolce</b></span><br />
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<span style="background-color: white; color: #222222; font-family: "verdana" , sans-serif;">1 grande patata dolce (circa 300g)</span><br />
<span style="background-color: white; color: #222222; font-family: "verdana" , sans-serif;">100g cioccolato fondente (minimo 55-60%)</span><br />
<span style="background-color: white; color: #222222; font-family: "verdana" , sans-serif;">2 cucchiai di sciroppo d'acero (o miele)</span><br />
<span style="background-color: white; color: #222222; font-family: "verdana" , sans-serif;">4-6 cucchiai di latte </span><br />
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<span style="background-color: white; color: #222222; font-family: "verdana" , sans-serif;">cioccolato bianco per decorare</span><br />
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<span style="background-color: white; color: #222222; font-family: "verdana" , sans-serif;">1. Scaldare il forno a 180 gradi. Oliare e cospargere di cacao uno stampo per ciambella di 22-24cm di diametro.</span><br />
<span style="color: #222222; font-family: "verdana" , sans-serif;"><span style="background-color: white; caret-color: rgb(34, 34, 34);">2. Bucare con la forchetta la buccia della patata dolce e cuocerla al microonde alla massima potenza per circa 4 minuti. Farla raffreddare. (Se non avete un microonde potete cuocerla al forno avvolta nella carta forno per circa 1h).</span></span><br />
<span style="color: #222222; font-family: "verdana" , sans-serif;"><span style="background-color: white;">3. <b>Per la torta</b>, lavare la zucchina ed eliminarne le estremità, grattugiarla, metterla in un setaccio e tamponarla bene con un panno assorbente per eliminare il liquido in eccesso. </span></span><br />
<span style="color: #222222; font-family: "verdana" , sans-serif;"><span style="background-color: white;">4. In una ciotola capiente mettere la farina setacciata con il cacao, ed aggiungere tutti gli altri ingredienti solidi, inclusa la zucchina. Versare al centro gli ingredienti liquidi ed amalgamare bene tutti gli ingredienti. Versare nello stampo, livellare ed infornare per circa 35-40 </span>minuti (fare la prova stecchino) Fare intiepidire la torta prima di sformarla su di una gratella.</span><br />
<span style="color: #222222; font-family: "verdana" , sans-serif;">5. Mentre la torta é in forno <b>preparate la ganache</b>. Sciogliere il cioccolato a bagnomaria. Tagliate la patata dolce a metà e con un cucchiaio trasferirne la polpa in una ciotola. Frullare con un minipimer la patata, il cioccolato sciolto e lo sciroppo d'acero fino ad avere un composto omogeneo; aggiungere latte quanto basta fino ad avere una consistenza cremosa e <span style="caret-color: rgb(34, 34, 34);">spalmabile. </span></span><br />
<span style="color: #222222; font-family: "verdana" , sans-serif;"><span style="caret-color: rgb(34, 34, 34);">6. Ricoprire la torta con la ganache e decorare con scaglie di cioccolato bianco.</span></span><br />
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<h2>
<span style="background-color: white;"><span style="color: #222222; font-family: "verdana" , sans-serif;">Chocolate cake with a veggie soul</span></span></h2>
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<span style="background-color: white;"><span style="background-color: white; color: #222222; font-family: "verdana" , sans-serif;">T</span><span style="background-color: white; font-family: "verdana" , sans-serif;">he title does not lie, do not be fooled by the modest appearance of this cake, because it is much more modern than a classic chocolate bundt cake! Have you ever tried to incorporate vegetables into desserts? If you haven't done it yet, or you've never gone beyond carrot cake, it's time to start going out of the box and breaking down some taste barriers, and you'll see what a pleasant surprise! When was the last time you ate zucchini and sweet potatoes in the same preparation? Hold on, this cake contains both!</span></span><span style="background-color: white;">
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<span style="background-color: white; font-family: Verdana, sans-serif;">Vegetables in sweet preparations do not serve only to make us feel less guilty, but they bring natural sweetness and therefore help to decrease the quantity of added sugars; they also make the desserts softer and moister.</span><br />
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<span style="background-color: white; font-family: Verdana, sans-serif;">This cake has a delicious base of cocoa powder and grated zucchini that give it the right amount of moisture and a magical dark chocolate and sweet potato ganache. It contains neither eggs nor butter. If skepticism persists reading the ingredients, trust me and follow the recipe step by step, no one will ever suspect you are hiding two vegetables in this delicious cake! Try it, propose it to family and friends and let me know!</span><br />
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<span style="background-color: white; font-family: Verdana, sans-serif;">For other sweet recipes with vegetables, I recommend my <a href="https://themisstools.blogspot.com/2014/01/plum-cake-dolce-di-zucchine-con-mele-e.html" target="_blank">zucchini plum-cake with apples and chocolate</a> or <a href="https://themisstools.blogspot.com/2015/01/strepitosa-torta-di-carote-con-frosting.html" target="_blank">carrot cake</a>.</span><br />
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<span style="font-family: Verdana, sans-serif;"><b style="background-color: white;">Ingredients for the base</b></span><br />
<span style="background-color: white; font-family: Verdana, sans-serif;">(adapted from the book 'The savvy cook')</span><br />
<span style="background-color: white; font-family: Verdana, sans-serif;"><br /></span>
<span style="background-color: white; font-family: Verdana, sans-serif;">1 medium courgette (about 150g)</span><br />
<span style="background-color: white; font-family: Verdana, sans-serif;">80ml olive oil or rapeseed oil</span><br />
<span style="background-color: white; font-family: Verdana, sans-serif;">30g unsweetened cocoa powder</span><br />
<span style="background-color: white; font-family: Verdana, sans-serif;">150g caster sugar</span><br />
<span style="background-color: white; font-family: Verdana, sans-serif;">180ml water</span><br />
<span style="background-color: white; font-family: Verdana, sans-serif;">180g self-raising flour</span><br />
<span style="background-color: white; font-family: Verdana, sans-serif;">1/2 teaspoon of baking soda</span><br />
<span style="background-color: white; font-family: Verdana, sans-serif;">1 teaspoon of vinegar (white wine or apple cider)</span><br />
<span style="background-color: white; font-family: Verdana, sans-serif;">1 pinch of salt</span><br />
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<span style="font-family: Verdana, sans-serif;"><b style="background-color: white;">For the chocolate and sweet potato ganache</b></span><br />
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<span style="background-color: white; font-family: Verdana, sans-serif;">1 large sweet potato (about 300g)</span><br />
<span style="background-color: white; font-family: Verdana, sans-serif;">100g dark chocolate (minimum 55-60%)</span><br />
<span style="background-color: white; font-family: Verdana, sans-serif;">2 tablespoons of maple syrup (or honey)</span><br />
<span style="background-color: white; font-family: Verdana, sans-serif;">4-6 tablespoons of milk</span><br />
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<span style="background-color: white; font-family: Verdana, sans-serif;">white chocolate to decorate</span><br />
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<span style="background-color: white;"><span style="font-family: Verdana, sans-serif;">1. Heat the oven to 180 degrees fan. Grease with oil and sprinkle </span><span style="font-family: Verdana, sans-serif;">with cocoa</span><span style="font-family: Verdana, sans-serif;"> a 22-24cm diameter bundt tin .</span></span><br />
<span style="background-color: white; font-family: Verdana, sans-serif;">2. Prick the sweet potato all over with a fork and cook in the microwave at full power for about 4 minutes. Let it cool. (If you don't have a microwave, wrap it in foil and bake it in the oven for about 1 hour).</span><br />
<span style="background-color: white; font-family: Verdana, sans-serif;">3. For the cake, wash the courgette and remove the ends, grate it, put it in a sieve and dab it well with an absorbent cloth to remove the excess liquid.</span><br />
<span style="background-color: white;"><span style="font-family: Verdana, sans-serif;">4. Put the sifted flour with the cocoa i</span><span style="font-family: Verdana, sans-serif;">n a large bowl,</span><span style="font-family: Verdana, sans-serif;"> add all the other solid ingredients, including the courgette. Pour the liquid ingredients in the center and mix all the ingredients until combined. Pour the cake batter into the tin, level and bake for about 35-40 minutes (do the toothpick test). Leave the cake to cool before turning it onto a wire rack.</span></span><br />
<span style="background-color: white; font-family: Verdana, sans-serif;">5. While the cake is in the oven, prepare the ganache. Melt the chocolate in a bain-marie. Cut the sweet potato in half and transfer the pulp into a bowl with a spoon. Blend the potato, melted chocolate and maple syrup with a blender until it has a homogeneous texture; add milk just enough to have a creamy and spreadable consistency.</span><br />
<span style="background-color: white; font-family: Verdana, sans-serif;">6. Cover the cake with the ganache and decorate with white chocolate flakes.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>Letizia - The miss toolshttp://www.blogger.com/profile/09021943006111675845noreply@blogger.com24tag:blogger.com,1999:blog-8920626982264123979.post-1093082295629748802019-06-02T15:28:00.000+02:002019-06-02T15:43:01.983+02:00Cheesecake al limone senza cottura - No-bake lemon cheesecake<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-8DL_selj4g4/XOlnPdVQqFI/AAAAAAAADp0/KRXTVPwmGT0dQgWmC2SdgCWzFMMsZz0uwCLcBGAs/s1600/IMG_0216-500-t-logo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="750" data-original-width="500" src="https://1.bp.blogspot.com/-8DL_selj4g4/XOlnPdVQqFI/AAAAAAAADp0/KRXTVPwmGT0dQgWmC2SdgCWzFMMsZz0uwCLcBGAs/s1600/IMG_0216-500-t-logo.jpg" /></a></div>
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<span style="background-color: white; color: #222222; font-family: "courier new" , "courier" , monospace; font-size: medium;">(scroll down for the english recipe)</span><br />
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<span style="font-family: "verdana" , sans-serif;">In Inghilterra si é appena conclusa una settimana di vacanze scolastiche, una piccola pausa prima della tirata finale, qui infatti la scuola finirá il 19 Luglio. Ma la Primavera si fa attendere ed il cattivo tempo non ha conciliato il bisogno di passare delle giornate all'aria aperta, prima di tornare a chiudersi in classe </span><span style="font-family: "verdana" , sans-serif;">per altre 7 settimane</span><span style="font-family: "verdana" , sans-serif;">. Per coinvolgere i miei bimbi in cucina e trascorrere del tempo utile insieme ho preparato tra le altre cose, questa deliziosa e semplice cheesecake al limone. Ve la consiglio!</span><br />
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<b style="font-family: Verdana, sans-serif;">Ricetta cheesecake al limone</b><br />
<span style="font-family: "verdana" , sans-serif;">dosi per uno stampo da 24 cm</span><br />
<span style="font-family: "verdana" , sans-serif;">(ho usato un anello di metallo)</span><br />
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<span style="font-family: "verdana" , sans-serif;">200g biscotti del tipo 'digestive'</span><br />
<span style="font-family: "verdana" , sans-serif;">90g burro fuso</span><br />
<span style="font-family: "verdana" , sans-serif;">2 fogli e 1/2 di gelatina</span><br />
<span style="font-family: "verdana" , sans-serif;">350g formaggio sfaldabile di buona qualità</span><br />
<span style="font-family: "verdana" , sans-serif;">200g mascarpone</span><br />
<span style="font-family: "verdana" , sans-serif;">120g zucchero semolato</span><br />
<span style="font-family: "verdana" , sans-serif;">circa 80-100ml succo di limone (passato al colino) + scorza (circa 2-3 limoni)</span><br />
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<span style="font-family: "verdana" , sans-serif;">Per decorare:</span><br />
<span style="font-family: "verdana" , sans-serif;">scorza e fette di limone </span><br />
<span style="font-family: "verdana" , sans-serif;">granella pistacchio </span><br />
<span style="font-family: "verdana" , sans-serif;">frutti di bosco</span><br />
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<span style="font-family: "verdana" , sans-serif;">1. Tritare i biscotti con un tritatutto o metterli in una busta di plastica e sbriciolarli con un matterello Mescolare i biscotti con il burro fuso, e premerli sul fondo dello stampo usando un cucchiaio o il fondo di un bicchiere. Mettere in frigo.</span><br />
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<span style="font-family: "verdana" , sans-serif;">2. In una ciotola di vetro, immergere la gelatina nel succo di limone per qualche minuto per farla ammorbidire, poi mettere la ciotola sopra un pentolino con acqua calda e scaldare la gelatina a bagno maria finché si scioglie. Tenere da parte. </span><br />
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<span style="font-family: "verdana" , sans-serif;">3. Mescolare con le fruste elettriche il formaggio spalmabile, il mascarpone, lo zucchero, la scorza di limone. Aggiungere la gelatina preparata al punto 2 continuare a mescolare finché ben incorporata. </span><br />
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<span style="font-family: "verdana" , sans-serif;">4. Versare la crema sullo strato di biscotti, livellare bene e tenere in frigo per almeno 4h, meglio tutta la notte. Decorare a piacere prima di servire. </span><br />
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<a href="https://1.bp.blogspot.com/-9VTdW8mwyug/XPO1p2Xc1yI/AAAAAAAADqI/04H4iuswNiQKzsCChmQh3vLEHKKSPyI0wCLcBGAs/s1600/IMG_0223-500-t-logo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="750" data-original-width="500" src="https://1.bp.blogspot.com/-9VTdW8mwyug/XPO1p2Xc1yI/AAAAAAAADqI/04H4iuswNiQKzsCChmQh3vLEHKKSPyI0wCLcBGAs/s1600/IMG_0223-500-t-logo.jpg" /></a></div>
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<span style="font-family: "verdana" , sans-serif;"><b>Lemon cheesecake (24cm - 10 in springform tin)</b></span><br />
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<span style="font-family: "verdana" , sans-serif;">200g digestive biscuits</span><br />
<span style="font-family: "verdana" , sans-serif;">90g unsalted butter, melted</span><br />
<span style="font-family: "verdana" , sans-serif;">2 1/2 sheets gelatine</span><br />
<span style="font-family: "verdana" , sans-serif;">350g cream cheese</span><br />
<span style="font-family: "verdana" , sans-serif;">200g mascarpone cheese</span><br />
<span style="font-family: "verdana" , sans-serif;">120g caster sugar </span><br />
<span style="font-family: "verdana" , sans-serif;">80-100ml lemon juice (filtered in a sieve) plus finely gratet zest (about 2-3 lemons)</span><br />
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<span style="font-family: "verdana" , sans-serif;">To decorate:</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">grated pistachio</span><br />
<span style="font-family: "verdana" , sans-serif;">Lemon slices</span><br />
<span style="font-family: "verdana" , sans-serif;">Berries</span><br />
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<span style="font-family: "verdana" , sans-serif;">1. Crust the biscuits in a bag with a rolling pin to crumbs. Pour over the butter and mix well to combine. Press the biscuit into the base of the tin with a spoon or the bottom of a glass. Chill in the fridge.</span><br />
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<span style="font-family: "verdana" , sans-serif;">2. In a heatproof bowl, soak the gelatine in the lemon juice for a few minutes until soft. Place the bowl over a pan with hot water and stir until the gelatine melts. set aside.</span><br />
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<span style="font-family: "verdana" , sans-serif;">3. Beat together with an electric mixer the cream cheese, mascarpone, sugar, lemon zest until soft and smooth. Beat the gelatine into the cream until well combined. </span><br />
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<span style="font-family: "verdana" , sans-serif;">4. Spread evenly the cream onto the chilled biscuit base. Smooth the top and chill for at least 4h but better overnight. Decorate before serving. </span><br />
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Letizia - The miss toolshttp://www.blogger.com/profile/09021943006111675845noreply@blogger.com8tag:blogger.com,1999:blog-8920626982264123979.post-70165852383484138842019-04-11T22:35:00.001+02:002019-04-12T11:00:57.843+02:00Anzac biscuits<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-1rLfMB3SRKI/XK9bvae_RcI/AAAAAAAADog/yX2vnE2jiaQdty2wib6R3si-hdw1yMtFgCLcBGAs/s1600/IMG_9019-timbro-logo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="750" data-original-width="500" src="https://1.bp.blogspot.com/-1rLfMB3SRKI/XK9bvae_RcI/AAAAAAAADog/yX2vnE2jiaQdty2wib6R3si-hdw1yMtFgCLcBGAs/s1600/IMG_9019-timbro-logo.jpg" /></a></div>
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<span style="background-color: white;"><span style="caret-color: rgb(102, 102, 102); color: #666666; font-family: "courier new", courier, monospace;"><span style="font-size: large;">(scroll down for the english recipe)</span></span></span>
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<span style="background-color: white; font-family: "verdana" , sans-serif;">Sono rientrata ieri da Berlino, la prima visita dopo tre anni che siamo andati via. Ho ritrovato tutto quasi come lo avevo lasciato, e tornare é stato meraviglioso. Berlino ha un'anima ben definita che é difficile da dimenticare soprattutto quando si fonde col nostro vissuto. Ho ripercorso i luoghi del cuore e ad ogni passo, ad ogni occhiata intorno é stato un turbinio di sensazioni e ricordi. Perché ci sono emozioni che si fermano negli spazi nelle quali avvengono e lì restano custodite.</span></div>
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<span style="background-color: white; font-family: "verdana" , sans-serif; text-align: justify;">C</span><span style="font-family: "verdana" , sans-serif; text-align: justify;">osì sono riaffiorati i tanti ricordi legati alla maternità, dal momento che entrambi i miei bimbi sono nati a Berlino. Ed eccomi camminare sul marciapiedi dove ho spinto un passeggino per la prima volta col cuore traboccante di gioia per l'essere diventa mamma, era Novembre e il freddo era pungente, ho fatto quattro passi e sono rientrata - sull'erba di Viktoria Louise Platz, a piedi nudi, ho rivisto i primi passi dei miei bimbi - ed i loro innumerevoli giri con la 'Laufrad' intorno alla fontana, e come allora ci siamo seduti sul bordo a prendere un gelato, perché il negozio che vende il cono grande con un <i>‘Kugel Eis mit Streuseln’</i> fortunatamente é ancora li, tale e quale. Cosí come lo <i>'Spielplatz' </i>dietro casa, lo scivolo sembra solo molto piú piccolo rispetto a quando, chinata ai suoi piedi, ho accolto la mia bimba tra le braccia, la prima volta che ha deciso di scivolare giú.</span><span style="font-family: "verdana" , sans-serif;"></span></div>
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<span style="font-family: "verdana" , sans-serif;">La cosa buffa é che in quei luoghi ho ritrovato anche </span><i style="font-family: verdana, sans-serif;">‘themisstools’</i><span style="font-family: "verdana" , sans-serif;">, questo spazio nato per trovare un pó di intimità con me stessa. Grazie di cuore Alessandra e Nadia per avermene parlato, così che il bisogno di visitare anche questo spazio, fatto di profumi e sapori, mi ha portata oggi dopo due anni, a rispolverare in maniera un pó impacciata questo foglio virtuale.</span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">Per voi e per tutti i miei lettori, qualora ancora ce ne fossero, ho preparato questi deliziosi biscottini, non c’é zucchero, la dolcezza é data dal miele. Il nome ANZAC deriva dal fatto che questi biscotti popolari in Australia e Nuova Zelanda venivano spediti dalle mogli ai militari dell'<b>A</b>ustralian & <b>N</b>ew <b>Z</b>ealand <b>A</b>rmy <b>C</b>orps durante la prima guerra mondiale, visto che sono poco deperibili.</span></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">E l’amore guardò il tempo e rise,</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">perché sapeva di non averne bisogno.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Finse di morire per un giorno,</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">e di rifiorire alla sera,</span></div>
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</span><span style="font-family: "courier new" , "courier" , monospace;"></span>
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<span style="font-family: "courier new" , "courier" , monospace;">senza leggi da rispettare.</span></div>
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Si addormentò in un angolo di cuore </div>
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per un tempo che non esisteva. </div>
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Fuggì senza allontanarsi,</div>
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ritornò senza essere partito,</div>
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il tempo moriva e lui restava.</div>
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<span style="font-family: "courier new" , "courier" , monospace;"><i>Luigi Pirandello</i></span></div>
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<span style="background-color: white; font-family: "verdana" , sans-serif;">A presto! :-)</span></div>
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<b style="background-color: white;"><span style="font-family: "verdana" , sans-serif;">Anzac biscuits - Ricetta (per circa 20 biscotti)</span></b></div>
<span style="background-color: white; font-family: "verdana" , sans-serif;"><i>(estratta ed adattata dal libro di A. Rose Love, Bake, Nourish) </i></span><br />
<span style="background-color: white; font-family: "verdana" , sans-serif;"><br /></span><span style="background-color: white; font-family: "verdana" , sans-serif;">100g cocco grattugiato disidratato</span><br />
<span style="background-color: white; font-family: "verdana" , sans-serif;">125g farina di farro</span><br />
<span style="background-color: white; font-family: "verdana" , sans-serif;">50g frutta disidratata a pezzi (io ho usato cranberries e bacche di Goji)<br /> </span><span style="background-color: white; font-family: "verdana" , sans-serif;">100g fiocchi d’avena</span><br />
<span style="background-color: white; font-family: "verdana" , sans-serif;">125g burro</span><br />
<span style="background-color: white; font-family: "verdana" , sans-serif;">85g miele</span><br />
<span style="background-color: white; font-family: "verdana" , sans-serif;">1/2 cucchiaino bicarbonato</span><br />
<span style="background-color: white; font-family: "verdana" , sans-serif;">pizzico di sale</span><br />
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<span style="background-color: white; font-family: "verdana" , sans-serif;">1. Scaldare il forno a 180 gradi. Rivestire due placche con carta forno.</span><br />
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<span style="font-family: "verdana" , sans-serif;">2. In una ciotola capiente mescolare la farina, il cocco, la frutta mista, ed i fiocchi d’avena. Aggiungere un pizzico di sale e mettere da parte.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br />3. Sciogliere il burro a fiamma bassa in un pentolino, aggiungere il miele e mescolare finché ben amalgamati.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br />4. Mescolare il bicarbonato con 2 cucchiai di acqua bollente, aggiungerlo insieme al miele e burro agli ingredienti ‘solidi’, mescolando con una spatola finché amalgamati.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br />5. Con un cucchiaio per gelato prendere delle palline di composto (o fare con le mani delle palline della grandezza di una noce) ed adagiarle, ben distanziate, sulle placche. Appiattirle leggermente con i rebbi di una forchetta.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br />6. Infornarli per circa 12-15 minuti o finché dorati.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br />7. Farli raffreddare prima di toglierli dalla placca, si conservano bene in un contenitore per biscotti.</span></div>
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<span style="font-family: Verdana, sans-serif;">Delicious chewy-crisp, buttery oatmeal-coconut cookies native to Australia.</span><br />
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<span style="font-family: Verdana, sans-serif;"><b>Anzac Biscuits Recipe (makes about 20)</b></span><br />
<span style="font-family: Verdana, sans-serif;"><i>(adapted from the A. Rose book Love, Bake, Nourish) </i></span><br />
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<span style="font-family: Verdana, sans-serif;">100g unsweetened desiccated coconut</span><br />
<span style="font-family: Verdana, sans-serif;">125g spelt flour</span><br />
<span style="font-family: Verdana, sans-serif;">50g dried fluit (I used cranberry and Goji berry)</span><br />
<span style="font-family: Verdana, sans-serif;">100g rolled oats</span><br />
<span style="font-family: Verdana, sans-serif;">125g unsalted butter</span><br />
<span style="font-family: Verdana, sans-serif;">85g honey</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 teaspoon bicarbonate of soda</span><br />
<span style="font-family: Verdana, sans-serif;">pinch of salt</span><br />
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<span style="font-family: Verdana, sans-serif;">1. Preheat oven to 180 C. Line two baking trays with greaseproof paper.</span><br />
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<span style="font-family: Verdana, sans-serif;">2. Mix the flour, coconut, dried fruit, oats and salt in a large bowl and set aside.</span><br />
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<span style="font-family: Verdana, sans-serif;">3. Melt the butter and honey in a small saucepan over a gentle heat, stirring until smooth.</span><br />
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<span style="font-family: Verdana, sans-serif;">4. Mix the bicarbonate with 2 tablespoon of boiling water, add to the dry ingredients together with the melted butter and honey and stir until combined.</span><br />
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<span style="font-family: Verdana, sans-serif;">5. With a scoop (or using your palms) take balls of dough about the size of a walnut and place them on the prepared trays allowing plenty of space between each ball. Flatten them slightly using the back of a fork.</span><br />
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<span style="font-family: Verdana, sans-serif;">6. Bake in the oven for about 15 minutes or until golden brown. </span><br />
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<span style="font-family: Verdana, sans-serif;">7. Allow to cool on a wire rack before transferring to a biscuits tin.</span></div>
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Letizia - The miss toolshttp://www.blogger.com/profile/09021943006111675845noreply@blogger.com7tag:blogger.com,1999:blog-8920626982264123979.post-85167343156417670692017-02-27T23:13:00.000+01:002017-02-27T23:32:09.685+01:00Oggi é la giornata dei Pancake! - It's Pancakes Day!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZWm6e9LBsz_3JkpAKQHSzjqFVUe1QAQ97ciy5QLWvZM27lkv2593cgWafndbDYHn2MmDOGh0nWSMwmksS0rR0UyYUw5jD7l12hqCPdFiiMGdXo2_ATl-YxlC1M-9JDjocy8kzAoEVBxE/s1600/Pancakes+open.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZWm6e9LBsz_3JkpAKQHSzjqFVUe1QAQ97ciy5QLWvZM27lkv2593cgWafndbDYHn2MmDOGh0nWSMwmksS0rR0UyYUw5jD7l12hqCPdFiiMGdXo2_ATl-YxlC1M-9JDjocy8kzAoEVBxE/s1600/Pancakes+open.jpg" /></a></div>
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<span style="background-color: white; color: #666666; font-family: "courier new" , "courier" , monospace;"><span style="font-size: large;">(scroll down for the english recipe)</span></span><br />
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<span style="font-family: "verdana" , sans-serif;">Oggi 28 Febbraio é in Inghilterra la giornata dei pancake! Non avevo idea prima di trasferirmi in Inghilterra, che queste deliziose tortine avessero una giornata dedicata a loro, e per un'amante dei pancake come me non poteva esserci scoperta piú felice! Il <b>'Pancake Day'</b> corrisponde al nostro Martedí grasso, chiamato qui <i>Shrove Tuesday</i> (da <i>shrive</i> che significa assolvere) giorno di confessione dei peccati e giorno di banchetti e di festa che precede l'inizio dei 40 giorni di penitenza e digiuno che portano alla Pasqua. É cosí andando a ritroso sulle origini di questa festa, lo Shrove Tuesday, rappresenta l'ultima opportunità di usare le uova ed i grassi prima del digiuno di quaresima, ed i pancake sono perfetti per usare questi ingredienti!</span></div>
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<span style="font-family: "verdana" , sans-serif;">A casa mia i pancake </span><span style="font-family: "verdana" , sans-serif;">sono </span><span style="font-family: "verdana" , sans-serif;">da anni i protagonisti delle nostre colazioni </span><i style="font-family: Verdana, sans-serif;">speciali, </i><span style="font-family: "verdana" , sans-serif;">prevalentemente</span><i style="font-family: Verdana, sans-serif;"> </i><span style="font-family: "verdana" , sans-serif;">dei giorni di festa o di vacanza, o qualche volta per sollevare l'umore in un giorno di pioggia (e qui le occasioni non mancano!) o semplicemente per spezzare la quotidianità cominciando la giornata in modo speciale. Il nostro rituale prevede di preparare la sera prima tutti gli ingredienti, pesare la farina e gli altri ingredienti solidi e mischiarli in una ciotola, tirar fuori dal frigo le uova ed il burro ed apparecchiare la tavola con tutto ció che ci servirà per condire i pancake - sciroppo d'acero, banane, crema di nocciole, zucchero a velo, marmellata, panna...per citarne alcuni sempre presenti! - così che l'indomani al risveglio l'attesa sarà ridotta al minimo!</span></div>
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<span style="font-family: "verdana" , sans-serif;">E voi siete soliti preparare i pancake a colazione? </span></div>
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<span style="font-family: "verdana" , sans-serif;"><u>Come preparare dei bei pancake soffici ed areati?</u></span></div>
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<span style="font-family: "verdana" , sans-serif;">Ecco i miei consigli: </span></div>
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<span style="font-family: "verdana" , sans-serif;">- la mia ricetta, che uso io da anni, prevede tra gli ingredienti il latticello o <i>buttermilk, </i>potete ovviamente sostituirlo con il latte, ma il risultato non sará lo stesso. L'acidità del latticello, reagendo con il bicarbonato di sodio conferirá al pancake una struttura areata e soffice. </span></div>
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<span style="font-family: "verdana" , sans-serif;">- uova: separare i tuorli dagli albumi e montare gli albumi a neve, incorporateli al composto con una spatola alla fine.</span></div>
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<span style="font-family: "verdana" , sans-serif;">- nel momento in cui mischiate gli ingredienti solidi con quelli liquidi, mescolate quel tanto che basta per avere un composto omogeneo.</span></div>
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<span style="font-family: "verdana" , sans-serif;"><i>Buon Pancake Day a tutti!</i></span></div>
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<a href="https://3.bp.blogspot.com/-BDgRcbU68r4/WLQy-zZ0tvI/AAAAAAAADkw/NzjK8Otk8QYugwlEkwxF9QPQhlqu5tALwCLcB/s1600/Pancakes%2Bthemisstools.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://3.bp.blogspot.com/-BDgRcbU68r4/WLQy-zZ0tvI/AAAAAAAADkw/NzjK8Otk8QYugwlEkwxF9QPQhlqu5tALwCLcB/s1600/Pancakes%2Bthemisstools.jpg" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Ed ecco la mia collaudatissima <b>ricetta </b></span><span style="font-family: "verdana" , sans-serif;">per circa 12-15 pancakes</span><span style="font-family: "verdana" , sans-serif;"> </span><br />
<span style="font-family: "verdana" , sans-serif;">(dipende dalle dimensioni). Nella parte del post in inglese, trovate le quantità in <i>'cup and spoon'</i> inglesi, piú veloce da preparare.</span><br />
<span style="font-family: "verdana" , sans-serif;">440g farina</span><br />
<span style="font-family: "verdana" , sans-serif;">50g di zucchero semolato </span><br />
<span style="font-family: "verdana" , sans-serif;">12g lievito per dolci </span><br />
<span style="font-family: "verdana" , sans-serif;">6g bicarbonato di sodio</span><br />
<span style="font-family: "verdana" , sans-serif;">pizzico di sale </span><br />
<span style="font-family: "verdana" , sans-serif;">2 uova</span><br />
<span style="font-family: "verdana" , sans-serif;">50g burro a temp. ambiente o sciolto al microonde e fatto raffreddare</span><br />
<span style="font-family: "verdana" , sans-serif;">124ml latte</span><br />
<span style="font-family: "verdana" , sans-serif;">376ml latticello</span><br />
<span style="font-family: "verdana" , sans-serif;">Aromi a piacere (scorza limone o cannella o vaniglia...)</span><br />
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<span style="font-family: "verdana" , sans-serif;">1. Pesare tutti gli ingredienti solidi (farina, zucchero, lievito, bicarbonato, sale) e mescolarli in una ciotola.</span><br />
<span style="font-family: "verdana" , sans-serif;">2. Separare i tuorli dagli albumi, montare gli albumi* e metterli da parte. </span><br />
<span style="font-family: "verdana" , sans-serif;">3. In una grande ciotola mescolare con una frusta il burro con i tuorli, aggiungere il latte ed il latticello ed eventualmente gli aromi se li usate.</span><br />
<span style="font-family: "verdana" , sans-serif;">4. Mescolare con una frusta gli ingredienti solidi in quelli liquidi, quanto basta per avere un composto omogeneo (che sará abbastanza denso). Incorporare con una spatola gli albumi montati a neve. </span><br />
<span style="font-family: "verdana" , sans-serif;">5. Sciogliere un poco di burro in un padellino antiaderente, cuocere la pastella a fuoco medio-basso un mestolino alla volta (muovere il padellino per spanderla un poco). Vedrete che </span><span style="font-family: "verdana" , sans-serif;">sul composto </span><span style="font-family: "verdana" , sans-serif;">si formeranno delle bollicine che scoppiando creeranno tanti alveoli. Se ció accade il composto é perfetto! Girare il pancake e cuocerlo dall'altro lato finché dorato in superficie.</span><br />
<span style="font-family: "verdana" , sans-serif;">7. Servire caldi con sciroppo d'acero, frutta o ció che vi piace. </span><br />
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<span style="font-family: "verdana" , sans-serif;">* Se volete fare prima, non é necessario montare gli albumi a neve (ma ció aggiunge sofficitá), semplicemente separateli dai tuorli ed aggiungeteli agli ingredienti liquidi (al punto 3). </span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b>Pancakes (English)</b></span></div>
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<span style="font-family: "verdana" , sans-serif;">Today, February 28, is in England Pancakes Day! I had no idea, before moving to England, that these delicious cakes have a dedicated day. As </span><span style="font-family: "verdana" , sans-serif;">pancakes</span><span style="font-family: "verdana" , sans-serif;"> lover, I could not be more happy about this discovery! The Pancake Day is celebrated on the Shrove Tuesday, which corresponds to the Italian Fat Tuesday, called <i>Martedí Grasso:</i> a day of feast and celebration that precedes the beginning of the 40 days of penance and fasting leading to Easter. The pancakes day seems then to originate from the Shrove Tuesday being the last opportunity to use eggs and fats before the Lent fasting starting on Ash Wednesday, and the pancakes are perfect to use these ingredients!</span></div>
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<span style="font-family: "verdana" , sans-serif;">Being Italian, Pancakes are not part of my tradition but, for several years they are the protagonists of our special breakfasts, mostly on Sundays and holidays, or sometime to lift the mood on a rainy day (England doesn't lack of opportunities!). </span></div>
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<span style="font-family: "verdana" , sans-serif;">How to prepare nice fluffy and airy pancakes?</span></div>
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<span style="font-family: "verdana" , sans-serif;">Here are my tips:</span></div>
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<span style="font-family: "verdana" , sans-serif;">- The recipe I've been using for years, requires buttermilk buttermilk, you can of course replace it with milk, but the result will not be the same. The acidity of buttermilk reacts with the baking soda giving the pancakes a soft airy structure.</span></div>
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<span style="font-family: "verdana" , sans-serif;">- Eggs: Separate the yolks from the whites and beat the egg whites until stiff, incorporate them into the mixture with a spatula at the end.</span></div>
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<span style="font-family: "verdana" , sans-serif;">- When mixed the solid ingredients and liquids, stir just enough to obtain a homogeneous mixture.</span></div>
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<span style="font-family: "verdana" , sans-serif;"><b>Recipe for about 12-15 pancakes</b> (it depends on the size):</span><br />
<span style="font-family: "verdana" , sans-serif;">1 cup all-purpose flour</span><br />
<span style="font-family: "verdana" , sans-serif;">2 tablespoons caster sugar</span><br />
<span style="font-family: "verdana" , sans-serif;">1/2 </span><span style="font-family: "verdana" , sans-serif;">tablespoon </span><span style="font-family: "verdana" , sans-serif;">baking powder</span><br />
<span style="font-family: "verdana" , sans-serif;">1/4 </span><span style="font-family: "verdana" , sans-serif;">tablespoon</span><span style="font-family: "verdana" , sans-serif;"> baking soda</span><br />
<span style="font-family: "verdana" , sans-serif;">pinch of salt</span><br />
<span style="font-family: "verdana" , sans-serif;">2 eggs</span><br />
<span style="font-family: "verdana" , sans-serif;">50g butter at room temp. or melted in the microwave and cooled</span><br />
<span style="font-family: "verdana" , sans-serif;">1/4 cup milk</span><br />
<span style="font-family: "verdana" , sans-serif;">3/4 cup buttermilk</span><br />
<span style="font-family: "verdana" , sans-serif;">Spices to taste (cinnamon or lemon zest or vanilla ...as you like) </span><br />
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<span style="font-family: "verdana" , sans-serif;">1. Weigh all solid ingredients (flour, sugar, baking powder, baking soda, salt) and mix them in a bowl.</span><br />
<span style="font-family: "verdana" , sans-serif;">2. Separate the yolks from the whites, beat the egg whites * and set them aside.</span><br />
<span style="font-family: "verdana" , sans-serif;">3. In a large bowl whisk the butter with the yolks, add milk and buttermilk and flavours if you use them.</span><br />
<span style="font-family: "verdana" , sans-serif;">4. Stir with a whisk dry ingredients into liquid ones, just enough to have a homogeneous mixture (which will be quite thick). Incorporate with a spatula the whipped egg whites.</span><br />
<span style="font-family: "verdana" , sans-serif;">5. Melt a knob of butter in a nonstick frying pan, over medium-low heat. Add batter a ladle at a time (move the pan to spread it a little). You will see that the top of the pancake will begin to bubble, these bubbles bursting will create many alveoli. If that happens the mixture is perfect! Just flip the pancake and cook until golden brown.</span><br />
<span style="font-family: "verdana" , sans-serif;">7. Serve hot with maple syrup, fruit or whatever you like!</span><br />
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<span style="font-family: "verdana" , sans-serif;">* It is not necessary to beat the egg whites until stiff (but that adds softness), you can simply separate them from the yolks and add to the liquid ingredients (in step 3).</span><br />
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<span style="font-family: "verdana" , sans-serif;">Happy Pancake Day!</span><br />
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<span style="font-family: "verdana" , sans-serif;"><br /></span>Letizia - The miss toolshttp://www.blogger.com/profile/09021943006111675845noreply@blogger.com8tag:blogger.com,1999:blog-8920626982264123979.post-18194871537368402582017-02-15T13:59:00.002+01:002017-02-15T14:00:44.744+01:00Lo strudel di mele croccante e profumato (ricetta tedesca) - Apfelstrudel (apple strudel)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiBpdYbVXnwgb0xodJDydtWVfJADVnpWFwdxuQioyPYMy3i-VlsI3zFdqp0kVgbor3x96F_MFNevLqsvI-Q3v_iSgbsGB4K4p8yYlj8a4vNfEy5v9r5zD67v2_f8xuZQD9r7FWnDc7Wqs/s1600/Apfelstrudel-open.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiBpdYbVXnwgb0xodJDydtWVfJADVnpWFwdxuQioyPYMy3i-VlsI3zFdqp0kVgbor3x96F_MFNevLqsvI-Q3v_iSgbsGB4K4p8yYlj8a4vNfEy5v9r5zD67v2_f8xuZQD9r7FWnDc7Wqs/s1600/Apfelstrudel-open.jpg" /></a></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="background-color: white; color: #666666; font-family: "courier new" , "courier" , monospace;">(scroll down for the english recipe)</span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="color: #666666; font-family: "courier new" , "courier" , monospace; font-size: medium;"><span style="background-color: white;"><br /></span></span></span></span><span style="font-family: "verdana" , sans-serif;">Fare lo strudel di mele in casa non é per niente difficile. L'ho constatato durante un attacco di nostalgia per la Germania! (E' vero, é tipico della cucina austriaca ed altoatesina, ma in Germania lo si trova perfino al ristorante dell'Ikea!). Ho preso in mano riviste di cucina in tedesco ed appunti di ricette datemi da ex colleghe ed amici, ed eccola li, l'invogliante ricetta dello strudel di mele. Per essere la prima volta il risultato é stato eccellente, crosta croccante, ripieno morbido e profumato. Servitelo tiepido, accompagnato da panna montata o gelato alla vaniglia, per un dolce momento di piacere.</span><br />
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<span style="font-family: "verdana" , sans-serif;"><b>Ingredienti per 2 strudel</b></span><br />
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<span style="font-family: "verdana" , sans-serif;"><u>Per la pasta strudel:</u></span></span><br />
<span style="font-family: "verdana" , sans-serif;">250g farina ('Wiener Grießler' in Germania o una farina forte che dia elasticità all'impasto)</span><br />
<span style="font-family: "verdana" , sans-serif;">1 cucchiaio e 1/2 di aceto di mele</span><br />
<span style="font-family: "verdana" , sans-serif;">1 cucchiaio e 1/2 di olio d'oliva</span><br />
<span style="font-family: "verdana" , sans-serif;">1 presa di sale</span><br />
<span style="font-family: "verdana" , sans-serif;">125-150ml acqua tiepida</span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;"><u>Per il ripieno:</u></span></span><br />
<span style="font-family: "verdana" , sans-serif;">1.2Kg mele (es. Boskop)</span><br />
<span style="font-family: "verdana" , sans-serif;">120g pangrattato</span><br />
<span style="font-family: "verdana" , sans-serif;">60g burro</span><br />
<span style="font-family: "verdana" , sans-serif;">succo di 1/2 limone</span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">80g zucchero di canna mescolato con </span><span style="font-family: "verdana" , sans-serif;">1 cucchiaino di cannella in polvere</span></span><br />
<span style="font-family: "verdana" , sans-serif;">60g uvetta ammollata in un pó di rhum (facoltativo, se vi piace)</span><br />
<span style="font-family: "verdana" , sans-serif;">60g frutta secca a pezzetti (noci, nocciole..)</span><br />
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<span style="font-family: "verdana" , sans-serif;"><u>Inoltre:</u></span></span><br />
<span style="font-family: "verdana" , sans-serif;">Farina per il piano di lavoro</span><br />
<span style="font-family: "verdana" , sans-serif;">50g burro fuso per spennellare</span><br />
<span style="font-family: "verdana" , sans-serif;">Panna o gelato alla vaniglia per servire</span><br />
<span style="font-family: "verdana" , sans-serif;">Zucchero a velo per spolverare</span><br />
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<span style="font-family: "verdana" , sans-serif;">1. Cominciare preparando la <u>pasta per lo strudel</u>: versare la farina in una capiente ciotola, aggiungere la presa di sale, creare una fossetta al centro e versarvi l'olio, l'aceto e l'acqua. Mescolare tutti gli ingredienti con una forchetta. Trasferite poi l'impasto su un piano di lavoro e impastate con le mani fino ad ottenere una consistenza omogenea (se é appiccicoso aggiungere un pó di farina, se é troppo asciutto un goccio d'acqua). Formare un panetto, spennellarlo con poco olio, avvolgerlo con della pellicola e lasciarlo a riposo a temperatura ambiente per circa 1h.</span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">2. Nel frattempo <u>preparare il ripieno</u>: in un padellino </span><span style="font-family: "verdana" , sans-serif;">sciogliete il burro, </span><span style="font-family: "verdana" , sans-serif;">unite il pangrattato e fatelo abbrustolire mescolando con un cucchiaio di legno. Trasferitelo in un piatto a raffreddare. Sbucciare le mele, tagliarle in spicchi e poi a fettine non troppo sottili, irrorarle con il succo di limone. </span></span><br />
<span style="font-family: "verdana" , sans-serif;">3. Preriscaldare il forno a 200 gradi, spennellare una placca forno con olio o rivestirla con carta forno. </span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">4. Dividere la pasta strudel in due. </span><span style="font-family: "verdana" , sans-serif;">Spolverare la prima metá con farina. Tenere la seconda metá avvolta nella pellicola. </span><span style="font-family: "verdana" , sans-serif;">Mettere un canovaccio pulito sul piano di lavoro e stendervi sopra l'impasto con un matterello, </span><span style="font-family: "verdana" , sans-serif;">il più sottile possibile, aiutandovi con le mani. L'impasto é elastico quindi ci vuole un pó di pazienza, non tirare forte altrimenti si rompe. Stenderlo </span></span><span style="font-family: "verdana" , sans-serif;">formando un rettangolo finché si vede il pattern dello strofinaccio in trasparenza</span><span style="font-family: "verdana" , sans-serif;">. Sciogliere i 50g di burro. Spennellare l'impasto con un pó del burro sciolto e cospargerlo con metá del pangrattato (lasciando circa 5cm di bordo libero da ogni lato). Cospargere sopra metá delle mele e metá dello zucchero+cannella, metà frutta secca e se la usate anche metá dell'uvetta. </span><br />
<span style="font-family: "verdana" , sans-serif;">5. <u>Arrotolare lo strudel:</u> rimboccare i bordi liberi alle due estremità verso la parte con il condimento, poi lentamente, sollevando di volta in volta il canovaccio dal lato lungo arrotolare lo strudel formando un salsicciotto. Riporlo sulla placca forno con la parte unita verso il basso. Spennellarlo con il burro.</span><br />
<span style="font-family: "verdana" , sans-serif;">6. Ripetere tutta l'operazione con la seconda metá di impasto e condimento. Riporre il secondo strudel sulla stessa placca, un pó distanziato dal primo.</span><br />
<span style="font-family: "verdana" , sans-serif;">7. Infornare per circa 30-40 minuti. Dopo 15 min. spennellare nuovamente con il burro. Cuocere finché dorato. Spolverare con zucchero a velo prima di servire.</span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;">Apple Strudel</span></div>
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<span style="font-family: "verdana" , sans-serif;">Ingredients for 2 strudels</span><br />
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<u><span style="font-family: "verdana" , sans-serif;">For the strudel's dough :</span></u><br />
<span style="font-family: "verdana" , sans-serif;">250g flour ('Wiener Grießler' in Germany or a strong flour that gives elasticity to the dough )</span><br />
<span style="font-family: "verdana" , sans-serif;">1 and 1/2 tablespoon of apple cider vinegar</span><br />
<span style="font-family: "verdana" , sans-serif;">1 and 1/2 tablespoon of olive oil</span><br />
<span style="font-family: "verdana" , sans-serif;">1 pinch of salt</span><br />
<span style="font-family: "verdana" , sans-serif;">125-150ml warm water</span><br />
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<span style="font-family: "verdana" , sans-serif;"><u>For the stuffing:</u></span><br />
<span style="font-family: "verdana" , sans-serif;">1.2Kg apples (eg. Boskop)</span><br />
<span style="font-family: "verdana" , sans-serif;">120g breadcrumbs</span><br />
<span style="font-family: "verdana" , sans-serif;">60g butter</span><br />
<span style="font-family: "verdana" , sans-serif;">juice of 1/2 lemon</span><br />
<span style="font-family: "verdana" , sans-serif;">80g soft light brown sugar mixed with 1 teaspoon ground cinnamon</span><br />
<span style="font-family: "verdana" , sans-serif;">60g raisins soaked in a little bit of rum (optional, if you like)</span><br />
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<span style="font-family: "verdana" , sans-serif;">60g chopped nuts (walnuts, hazelnuts ..)</span><br />
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<span style="font-family: "verdana" , sans-serif;"><u>Furthermore:</u></span><br />
<span style="font-family: "verdana" , sans-serif;">Flour for the work surface</span><br />
<span style="font-family: "verdana" , sans-serif;">50g melted butter for brushing</span><br />
<span style="font-family: "verdana" , sans-serif;">Cream or vanilla ice cream to serve</span><br />
<span style="font-family: "verdana" , sans-serif;">Powdered sugar for dusting</span><br />
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<span style="font-family: "verdana" , sans-serif;">1. Start by preparing the </span><span style="font-family: "verdana" , sans-serif;"><u>strudel's </u></span><span style="font-family: "verdana" , sans-serif;"><u>dough</u>: pour the flour into a large bowl, add a pinch of salt, create a dimple in the center and pour in the oil, vinegar and water. Mix all ingredients with a fork, then transfer the dough on a work surface and knead with your hands until it has a smooth consistency (if it is sticky add a little bit of flour, if it is too dry a drop of water). Form a loaf, brush with a little oil, wrap in clingfilm and let it rest at room temperature for about 1 hour.</span><br />
<span style="font-family: "verdana" , sans-serif;">2. Meanwhile, <u>prepare the filling</u>: In a small saucepan, melt the butter, add the breadcrumbs and let it roast, stirring with a wooden spoon. Transfer it to a plate to cool. Peel the apples, cut them into slices and then into slices not too thin, sprinkle with lemon juice.</span><br />
<span style="font-family: "verdana" , sans-serif;">3. Preheat oven to 200 degrees, brush a baking sheet with oil or cover it with baking paper.</span><br />
<span style="font-family: "verdana" , sans-serif;">4. Divide the dough into two part. Dust the first half with flour. Keep the second wrapped in clingfilm. Put a clean tea towel on the work surface and roll on the dough with a rolling pin, as thin as possible, stretch it a bit with the hands too (but don't tear) until you see the towel pattern (must be slightly transparent), forming a rectangle. Melt 50g of butter. Brush the dough with a little bit of melted butter and sprinkle with half of the bread crumbs (leaving about 5cm of free edge on each side). Sprinkle over half of the apples and half of the sugar + cinnamon, half of the nuts and half of the raisins.</span><br />
<span style="font-family: "verdana" , sans-serif;">5. <u>Roll the strudel:</u> tuck the free edges at both ends on the filling, then slowly, raising the tea towel from the long side, roll the strudel into a sausage shape. Place it on the tray with the joint part down. Brush with butter.</span><br />
<span style="font-family: "verdana" , sans-serif;">6. Repeat the whole operation with the rest of the dough and filling. Put the second strudel on the same plate, a little bit distanced from the first.</span><br />
<span style="font-family: "verdana" , sans-serif;">7. Bake for about 30-40 minutes. After 15 min. brush again with butter. Cook until golden. Dust with icing sugar and allow to slightly cool before serving.</span><br />
<span style="font-family: "verdana" , sans-serif;">8. Serve with whipped cream or vanilla ice cream.</span><br />
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<span style="background-color: #bd081c; background-position: 3px 50%; background-repeat: no-repeat no-repeat; background-size: 14px 14px; border-bottom-left-radius: 2px; border-bottom-right-radius: 2px; border-top-left-radius: 2px; border-top-right-radius: 2px; border: none; color: white; cursor: pointer; display: none; font-family: "helvetica neue" , "helvetica" , sans-serif; font-size: 11px; font-style: normal; font-weight: bold; left: 103px; line-height: 20px; opacity: 1; padding: 0px 4px 0px 0px; position: absolute; text-align: center; text-indent: 20px; top: 18px; width: auto; z-index: 8675309;">Save</span><span style="background-color: #bd081c; background-position: 3px 50%; background-repeat: no-repeat no-repeat; background-size: 14px 14px; border-bottom-left-radius: 2px; border-bottom-right-radius: 2px; border-top-left-radius: 2px; border-top-right-radius: 2px; border: none; color: white; cursor: pointer; display: none; font-family: "helvetica neue" , "helvetica" , sans-serif; font-size: 11px; font-style: normal; font-weight: bold; left: 103px; line-height: 20px; opacity: 1; padding: 0px 4px 0px 0px; position: absolute; text-align: center; text-indent: 20px; top: 18px; width: auto; z-index: 8675309;">Save</span>Letizia - The miss toolshttp://www.blogger.com/profile/09021943006111675845noreply@blogger.com13tag:blogger.com,1999:blog-8920626982264123979.post-81366898178149704642016-11-09T19:08:00.000+01:002016-11-09T19:08:01.285+01:00Fairy birthday cake: the dragon, the princess and the unicorn - Torta per il 6. compleanno della mia bimba<div class="separator" style="clear: both; text-align: center;">
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<span style="background-color: white; color: #666666; font-family: 'courier new', courier, monospace; font-size: medium;">(english post coming soon...)</span><br />
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<span style="font-family: "verdana" , sans-serif;">Lavorare con la pasta di zucchero é un regalo che mi concedo di rado. Ma non importa quali impegni io possa avere, con essa ho due appuntamenti fissi, ossia in occasione del compleanno dei miei bimbi. Da 6 anni a questa parte infatti, da quando per la prima volta ho ricoperto una torta con questo strato zuccherino per poi poggiarvi sopra </span><span style="font-family: "verdana" , sans-serif;">delle figure 2D, ritagliate seguendo la sagoma di alcuni disegni di carta, la torta di compleanno (e la festa) a tema é diventata per i miei bimbi una tradizione! Non importa dove ci troviamo, in Italia, in Germania, o come quest'anno in Inghilterra, anche stavolta abbiamo avuto la fortuna di festeggiare in compagnia di tanti nuovi amici!</span></div>
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<span style="font-family: "verdana" , sans-serif;">Il tema della festa é stato quello di una fiaba fantastica, la</span><span style="font-family: "verdana" , sans-serif;"> principessa (<i>mora)</i> racchiusa nella torre di un castello, con un drago a fare da guardiano, che sogna di essere salvata da un bell'unicorno dal corno fatato e dalla chioma arcobaleno.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Modellare il drago in pasta di zucchero é stata la parte più difficile, ho potuto appurare l'enorme somiglianza con un suo parente (immagino), il coccodrillo, visto che ho faticato non poco a differenziarlo da quest'ultimo!!!</span><br />
<span style="font-family: "verdana" , sans-serif;">E poi la festeggiata lo voleva non troppo pauroso ma nemmeno troppo mite!</span><br />
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<span style="font-family: "verdana" , sans-serif;"><b>La torre della principessa</b> é fatta di cereali, per l'esattezza <i>rice-krispies</i>. Per chi </span><span style="font-family: "verdana" , sans-serif;">ancora </span><span style="font-family: "verdana" , sans-serif;">non lo conoscesse, c'é un ottimo metodo per modellare </span><span style="font-family: "verdana" , sans-serif;">oggetti dalla forma </span><span style="font-family: "verdana" , sans-serif;">particolare da mettere sulle torte, quello di usare un mix fatto di riso soffiato e marshmallow. Io l'ho usato per fare appunto la torre, e mi sono trovata molto bene. Se cercate su google <i>"rice krispies treat"</i> trovate video e spiegazioni su come fare.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Ecco la ricetta e la lavorazione che ho usato io, ed i miei consigli.</span><br />
<span style="font-family: "verdana" , sans-serif;"><b>Rice Krispies Treat</b></span><br />
<span style="font-family: "verdana" , sans-serif;">190g Marshmallow</span><br />
<span style="font-family: "verdana" , sans-serif;">160g riso soffiato (Rice Krispies)</span><br />
<span style="font-family: "verdana" , sans-serif;">50g Burro</span><br />
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<span style="font-family: "verdana" , sans-serif;">1. Sciogliere il burro in un pentolino di metallo a fuoco basso. Appena sciolto aggiungere i marshmallow e mescolare con una spatola in silicone finché non saranno completamente sciolti.</span><br />
<span style="font-family: "verdana" , sans-serif;">2. Aggiungere tutto il riso soffiato e mescolare bene con una spatola. </span><br />
<span style="font-family: "verdana" , sans-serif;">3. Mescolare di tanto in tanto la miscela per farla raffreddare un poco (ma non troppo altrimenti indurisce) e nel frattempo stendere un tappetino da lavoro in silicone sul piano da lavoro. Versarvi la miscela e modellare il vostro soggetto compattando il riso soffiato con le mani.</span><br />
<span style="font-family: "verdana" , sans-serif;"><b style="text-decoration: underline;">Importante:</b> </span><span style="font-family: "verdana" , sans-serif;">questo composto appiccica incredibilmente alle mani, vi sembrerá di non poterlo piú staccare, no panic!!! Man mano raffredda, il composto diventa meno appiccicoso, ma é anche più difficile da modellare perché indurisce, quindi dovete trovare il giusto compromesso, cominciando a modellarlo quando é ancora appiccicoso! </span><br />
<span style="font-family: "verdana" , sans-serif;">Una volta freddo, il composto diventa solido e resistente, ed é possibile rivestirlo in pasta di zucchero. Il peso di queste decorazioni é inoltre inferiore rispetto a quelle fatte interamente di pasta di zucchero, ed anche quando induriscono, é possibile inserirvi dentro bastoncini di supporto senza alcun problema.</span><br />
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<span style="font-family: "verdana" , sans-serif;">La torta si compone di due sponge cake allo yogurt, una alla vaniglia ed una al cioccolato, tagliate in due e sovrapposte a strati alterni, imbevuti di sciroppo ai lamponi diluito con acqua (Monin). Crema al mascarpone e crema di nocciole con fudge sbriciolati. Una goduria!</span><br />
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<span style="line-height: 18px;"><span style="font-family: "verdana" , sans-serif;">Per ogni torta quadrata 21x21:</span></span></div>
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<span style="line-height: 18px;"><span style="font-family: "verdana" , sans-serif;">2 uova</span></span></div>
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<span style="line-height: 18px;"><span style="font-family: "verdana" , sans-serif;">300g farina </span></span></div>
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<span style="line-height: 18px;"><span style="font-family: "verdana" , sans-serif;">100g zucchero semolato</span></span></div>
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<span style="line-height: 18px;"><span style="font-family: "verdana" , sans-serif;">50g zucchero muscovado</span></span></div>
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<span style="line-height: 18px;"><span style="font-family: "verdana" , sans-serif;">60ml latte</span></span></div>
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<span style="line-height: 18px;"><span style="font-family: "verdana" , sans-serif;">50ml olio di semi</span></span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="line-height: 18px;">120g Yogurt greco</span><span style="line-height: 18px;"> bianco o alla vaniglia</span></span></div>
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<span style="line-height: 18px;"><span style="font-family: "verdana" , sans-serif;">1 bustina di lievito</span></span></div>
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<span style="line-height: 18px;"><span style="font-family: "verdana" , sans-serif;">1. Scaldare il forno a 180 gradi. Imburrare e infarinare la tortiera. </span></span></div>
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<span style="line-height: 18px;"><span style="font-family: "verdana" , sans-serif;">2. Montare le uova con lo zucchero finché spumose, poi incorporare lo yogurt, l'olio e il latte mescolando con una frusta.</span></span></div>
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<span style="line-height: 18px;"><span style="font-family: "verdana" , sans-serif;">3. Setacciare bene la farina con il lievito e incorporarla agli ingredienti di sopra, con una spatola.</span></span></div>
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<span style="line-height: 18px;"><span style="font-family: "verdana" , sans-serif;">4. Versare il composto nella tortiera e infornare per circa 35-40 minuti. Fare la prova dello stuzzicadenti.</span></span></div>
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<span style="background-color: white; line-height: 18px;"><span style="font-family: "verdana" , sans-serif;">5. Appena fredda (meglio prepararla il giorno prima e farla raffreddare una notte), rimuovere la calotta irregolare e tagliare la torta in due. </span></span></div>
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<span style="font-family: "verdana" , sans-serif;">Per la versione al cioccolato aggiungere 60g cioccolato fuso, 1 cucchiaio di cacao amaro e solamente 250g di farina.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Ed ecco qui la torta completa:</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm7x0HydelyEIe0rYyAwi0pAQ_dGe0Vn5ZgvrAC16t_mnhXUQE1rQbi9cf9ryOPbMyKxnl4ZyEtnk6_liFcnnoJVL-M2pk6lWzFm-quNVAouG0rc2wjVRRgfbMAaCpaGG6Q0ms7R70ZmM/s1600/Fairy+cake+the+miss+tools.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm7x0HydelyEIe0rYyAwi0pAQ_dGe0Vn5ZgvrAC16t_mnhXUQE1rQbi9cf9ryOPbMyKxnl4ZyEtnk6_liFcnnoJVL-M2pk6lWzFm-quNVAouG0rc2wjVRRgfbMAaCpaGG6Q0ms7R70ZmM/s640/Fairy+cake+the+miss+tools.jpg" width="426" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Durante la festa non sono mancate tante belle attivitá, grazie all'aiuto di una mamma fantastica, grazie Kaethe!</span><br />
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<a href="https://3.bp.blogspot.com/-io8Nntzso5k/WCM__9PtblI/AAAAAAAADjI/clP4rSRF1Ns87T9ACVpHGgRHGZKANVz4gCLcB/s1600/Festa%2Bthe%2Bmiss%2Btools.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://3.bp.blogspot.com/-io8Nntzso5k/WCM__9PtblI/AAAAAAAADjI/clP4rSRF1Ns87T9ACVpHGgRHGZKANVz4gCLcB/s640/Festa%2Bthe%2Bmiss%2Btools.jpg" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Un saluto a voi che passate da qui ed a tutti gli amici lontani, soprattutto coloro con i quali a Berlino abbiamo condiviso tante belle feste di compleanno, ci mancate!!!</span>Letizia - The miss toolshttp://www.blogger.com/profile/09021943006111675845noreply@blogger.com14tag:blogger.com,1999:blog-8920626982264123979.post-54697232151405164342016-10-07T17:53:00.000+02:002016-10-07T17:53:41.348+02:00Colorata insalata di Lenticchie e Orzo - Nutty Barley and Lentils Salad<div class="separator" style="clear: both; text-align: center;">
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<span style="background-color: white; color: #666666; font-family: "courier new" , "courier" , monospace;"><span style="font-size: large;">(scroll down for the english recipe)</span></span><br />
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<span style="font-family: "verdana" , sans-serif;">Ultimamente sto sperimentando un sacco di ricette che comprendono l'uso di vegetali e/o legumi, abbinati a diversi tipi di grano (orzo, farro, grano saraceno, miglio, quinoa etc) da servire come piatti unici; e devo dire che questi tipi di abbinamenti, oltre ad essere senza dubbio salutari, sono davvero gustosi e piacciono tantissimo a tutta la famiglia! </span><span style="font-family: "verdana" , sans-serif;"> </span><br />
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<span style="font-family: "verdana" , sans-serif;">Le insalate con l'aggiunta di cereali, nelle quali abbinare ingredienti dai sapori contrastanti e con consistenze diverse, sono in assoluto le mie favorite. Facili e veloci da mangiare, versatili, sono inoltre l'ideale da portare per un pranzo al lavoro. Questa insalata di orzo e lenticchie, adatta a tutte le stagioni, da mangiare fredda o con orzo e lenticchie tiepidi, ha riscosso sempre un enorme successo in tutte le occasioni nelle quali l'ho preparata. La dolcezza della frutta secca contrasta il salato del formaggio di capra e la croccantezza delle noci e delle mandorle, la sofficitá delle lenticchie e dell'orzo. Quando li trovo inoltre, aggiungo sempre dei fiori eduli come le viole, per arricchirla di sapore, colore e fantasia!</span><br />
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<span style="font-family: "verdana" , sans-serif;">É strepitosa, provatela e fatemi sapere! </span><br />
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<b><span style="font-family: "verdana" , sans-serif;">Ricetta insalata di Lenticchie e Orzo (per 4)</span></b><br />
<span style="font-family: "verdana" , sans-serif;">100g orzo</span><br />
<span style="font-family: "verdana" , sans-serif;">100g lenticchie (a piacere, gialle, marroni, rosse, beluga...) </span><br />
<span style="font-family: "verdana" , sans-serif;">30g mandorle </span><br />
<span style="font-family: "verdana" , sans-serif;">30g noci</span><br />
<span style="font-family: "verdana" , sans-serif;">50g mirtilli secchi (o altra frutta secca se volete)</span><br />
<span style="font-family: "verdana" , sans-serif;">100g feta (o formaggio di capra)</span><br />
<span style="font-family: "verdana" , sans-serif;">100g di foglie di insalata mista croccanti</span><br />
<span style="font-family: "verdana" , sans-serif;">fiori commestibili, viole, margherite, borragine etc (facoltativo)</span><br />
<span style="font-family: "verdana" , sans-serif;">olio evo</span><br />
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<span style="font-family: "verdana" , sans-serif;">1. In un pentolino scaldare dell'olio con uno spicchio d'aglio, aggiungere l'orzo e fatelo tostare, poi sfumare con mezzo bicchiere di vino bianco. A questo punto coprire con acqua bollente (circa 250 ml), aggiungere un pizzico di sale e cuocere con il coperchio per circa 20-30 minuti a fuoco basso o finché l'orzo risulti tenero (seguire le indicazioni sulla confezione per la giusta quantità di acqua da aggiungere ed i tempi di cottura). Drenare eventuali residui di acqua e tenere da parte.</span><br />
<span style="font-family: "verdana" , sans-serif;">2. Cuocere contemporaneamente, in un altro pentolino, le lenticchie come indicato sulla confezione, finché tenere. </span><span style="font-family: "verdana" , sans-serif;">Drenare eventuali residui di acqua e tenere da parte.</span><br />
<span style="font-family: "verdana" , sans-serif;">3. Nel frattempo lavare le foglie di insalata, asciugarle e metterle in una grande insalatiera, appena il grano e le lenticchie saranno fredde (o tiepide), mescolarli bene insieme con la feta sbriciolata ed aggiungerli all'insalata. Unire le mandorle, le noci ed i mirtilli e condire con un filo di olio extravergine d'oliva e un pizzico di sale a piacere. Decorare con i fiori commestibili. Servire subito.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Buon appetito!</span><br />
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<a href="https://2.bp.blogspot.com/-TWjyRXIGObU/V-UoUoAjs9I/AAAAAAAADhU/c51y9iGMWs0qWSQ9-IamNQK7G0ZPv3NfgCLcB/s1600/IMG_7709-500-T2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://2.bp.blogspot.com/-TWjyRXIGObU/V-UoUoAjs9I/AAAAAAAADhU/c51y9iGMWs0qWSQ9-IamNQK7G0ZPv3NfgCLcB/s1600/IMG_7709-500-T2.jpg" /></a></div>
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<b><span style="font-family: "verdana" , sans-serif; font-size: x-large;">Nutty Barley and Lentils Salad</span></b><br />
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<span style="font-family: "verdana" , sans-serif;">Lately I've been experimenting with a lot of recipes that include the use of vegetables and/or legumes, combined with various types of grain (barley, farro, buckwheat, millet, quinoa, etc) to be served as main dishes; and I must say that these types of combinations, as well as being undoubtedly healthy, are really tasty and the whole family loves it!</span><br />
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<span style="font-family: "verdana" , sans-serif;">The salads with the addition of grains, in which the ingredients are rich of contrasting flavors and different textures, are by far my favorite. Quick and easy to eat, versatile, they are also an ideal healthy work lunch. This salad of barley and lentils, is suitable for all seasons, can be eaten cold or with lukewarm barley and lentils, it gets always a huge success in all occasions I have prepared it. The sweetness of the dried fruits contrasts the salty goat's cheese and the crunchy walnuts and almonds, the softness of the lentils and barley. Moreover, when I find them, I always add edible flowers such as violets, to enrich the flavor, color and imagination!</span><br />
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<span style="font-family: "verdana" , sans-serif;"><b>Recipe Barley and Lentil Salad (serves 4)</b></span><br />
<span style="font-family: "verdana" , sans-serif;">100g barley</span><br />
<span style="font-family: "verdana" , sans-serif;">100g lentils (to taste, yellow, brown, red, beluga ...)</span><br />
<span style="font-family: "verdana" , sans-serif;">30g almonds</span><br />
<span style="font-family: "verdana" , sans-serif;">30g walnuts</span><br />
<span style="font-family: "verdana" , sans-serif;">50g dried cranberries (or other dried fruit if you wish)</span><br />
<span style="font-family: "verdana" , sans-serif;">100g feta cheese (or goat's cheese), crumbled</span><br />
<span style="font-family: "verdana" , sans-serif;">100g crispy mixed salad leaves</span><br />
<span style="font-family: "verdana" , sans-serif;">edible flowers, violets, daisies, borage, etc. (optional)</span><br />
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<span style="font-family: "verdana" , sans-serif;">1. In a saucepan heat the oil with a clove of garlic, add the barley and toast, then sprinkle with half a glass of white wine. When the wine is evaporated, cover with boiling water (about 250ml), add a pinch of salt and simmer with the lid on for about 20-30 minutes over low heat or until the barley is tender (follow the barley's package directions for the correct amount of water to be added and the cooking time). Drain any remaining water and set aside.</span><br />
<span style="font-family: "verdana" , sans-serif;">2. Cook at the same time, in another saucepan, the lentils as directed on package, until tender. Drain any water remaining and set aside.</span><br />
<span style="font-family: "verdana" , sans-serif;">3. In the meantime, wash the salad leaves, dry them and put them in a large salad bowl, as barley and lentils are cold (or lukewarm), mix them well together with the crumbled feta and add to the salad leaves. Add the almonds, walnuts and cranberries and drizzle with a little olive oil and a pinch of salt to taste. Garnish with edible flowers. Serve Immediately.</span><br />
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Letizia - The miss toolshttp://www.blogger.com/profile/09021943006111675845noreply@blogger.com0tag:blogger.com,1999:blog-8920626982264123979.post-29639114894095393872016-05-26T14:11:00.001+02:002016-05-26T14:11:09.558+02:00Arrivederci Berlino, si riparte da un buon brownie cioccolato e Baylis - Bye bye Berlin, let's start with a Brownie...<div class="separator" style="clear: both; text-align: center;">
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<span style="background-color: white; color: #666666; font-family: "courier new" , "courier" , monospace; line-height: 25px;"><span style="font-size: large;">(scroll down for the english recipe)</span></span><br />
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<span style="font-family: "verdana" , sans-serif;">É un pó come tornare dopo un lungo viaggio, fare uno sforzo di memoria per ritrovare le chiavi, </span><span style="font-family: "verdana" , sans-serif;">“…user...password...invio”, ed appena le prime immagini vengono caricate, sentirsi già a casa.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Perché l’ho imparato, che la casa non é un luogo, ma uno stato d’animo.</span><br />
<span style="font-family: "verdana" , sans-serif;">Sono gli affetti, sono i ricordi, é anche un angolo virtuale come questo, nel quale ritrovare se stessi.</span><br />
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<span style="font-family: "verdana" , sans-serif;">É stato un viaggio del cambiamento quello che mi ha tenuta lontana dal blog per tutti questi mesi, </span><span style="font-family: "verdana" , sans-serif;">un viaggio prima metabolizzato mentalmente, poi organizzato tecnicamente ed infine avvenuto realmente. Torno oggi a scrivere, tra le mura di una nuova abitazione, tra i suoni di una nuova lingua, tra i gesti di una nuova cultura: quella Inglese.</span><span style="font-family: "verdana" , sans-serif;"> </span></div>
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<span style="font-family: "verdana" , sans-serif;">Con Berlino resterà un legame profondo, come accade spesso per i legami travagliati. É stata per me la città dei contrasti, delle speranze e delle delusioni, delle più alte note di gioia e tristezza; un legame continuamente in bilico tra </span><span style="font-family: "verdana" , sans-serif;"><i>odi et amo</i></span><span style="font-family: "verdana" , sans-serif;">. A Berlino la mia vita é stata scissa in due, senza ponti, tra il prima ed il dopo. É la città dove sono diventata mamma, assaporando la gioia di istanti irripetibili, ma anche quella dove la mia carriera é stata forzatamente messa in stand-by, realizzando che il prezzo da pagare per la maternità, per noi donne, oggi é ancora alto. Un prezzo che però mi ha dato l’opportunità di crescere, di diventare più forte e consapevole. Di tentare perché ci credo, di riprovare perché ci spero. </span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="text-align: justify;"><b>Che mi ha concesso il tempo e lo spazio per evolvermi.</b></span></span></div>
<span style="font-family: "verdana" , sans-serif;"><b>Che mi ha dato libertà: dalla paura di rallentare il passo e di esplorare nuovi cammini; di tornare indietro, fermarmi e continuare ad andare avanti. </b></span><br />
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<i><span style="font-family: "verdana" , sans-serif;">Ed ora é il momento di andare avanti…..</span></i><br />
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<span style="font-family: "verdana" , sans-serif;">Dall’Inghilterra, comincio col proporvi la ricetta di questi deliziosi Brownies al cioccolato, che pur essendo un dolce originario dell’America, é molto diffuso anche qui! :-)</span><br />
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<span style="font-family: "verdana" , sans-serif;">Bentrovati, spero continuerete a seguirmi in questa nuova avventura!</span><br />
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<span style="font-family: "verdana" , sans-serif;"><b>Ingredienti per 16 pezzi </b>(teglia 20x20)</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">(ricetta estratta dal libro 'Sweets')</span><br />
<span style="font-family: "verdana" , sans-serif;">200g cioccolato fondente (min 50%)</span><br />
<span style="font-family: "verdana" , sans-serif;">150g zucchero di canna</span><br />
<span style="font-family: "verdana" , sans-serif;">50g zucchero semolato</span><br />
<span style="font-family: "verdana" , sans-serif;">3 uova</span><br />
<span style="font-family: "verdana" , sans-serif;">150g burro</span><br />
<span style="font-family: "verdana" , sans-serif;">125g farina</span><br />
<span style="font-family: "verdana" , sans-serif;">15g cacao amaro</span><br />
<span style="font-family: "verdana" , sans-serif;">60ml Baylis</span><br />
<span style="font-family: "verdana" , sans-serif;">50g granella di nocciole</span><br />
<span style="font-family: "verdana" , sans-serif;">1 cucchiaino di caffè solubile</span><br />
<span style="font-family: "verdana" , sans-serif;">punta di un cucchiaino di cannella</span><br />
<span style="font-family: "verdana" , sans-serif;">pizzico di sale</span><br />
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<span style="font-family: "verdana" , sans-serif;">1. Preriscaldare il forno a <span style="text-align: start;">190ºC</span> statico (<span style="text-align: start;">170ºC</span> ventilato). Imburrare ed infarinare una teglia 20x20. Setacciare la farina con il cacao e tenere da parte. Fare a pezzi il cioccolato e scioglierlo a bagnomaria insieme al burro ed al caffè solubile.</span></div>
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<span style="font-family: "verdana" , sans-serif;">2. Montare in una ciotola capiente le uova con i due tipi di zucchero fino ad avere un composto cremoso. Aggiungere il sale e la cannella, poi incorporare il composto di burro e cioccolato. Infine con una spatola, incorporare la farina setacciata con il cacao, mischiando quel tanto che basta ad avere un composto omogeneo.</span></div>
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<span style="font-family: "verdana" , sans-serif;">3. Versare il composto nello stampo, livellarlo e cospargervi sopra la granella di nocciole. Infornare a media altezza per circa 30min. Il Brownie deve rimanere umido dentro, la cottura ideale é quando il centro é ancora morbido. Quindi in base al vostro forno, controllate che non cuocia troppo, altrimenti si asciuga. </span><br />
<span style="font-family: "verdana" , sans-serif;">4. Far raffreddare prima di tagliare le fette.</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;">Baylis Brownies</span><br />
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<a href="https://2.bp.blogspot.com/-a-OXN5abm5E/V0Q625cxnXI/AAAAAAAADeo/0jNcr0vyQoEjmsqoU7XNRNviyZ7tOD9dQCLcB/s1600/Brownies%2Bdessert.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://2.bp.blogspot.com/-a-OXN5abm5E/V0Q625cxnXI/AAAAAAAADeo/0jNcr0vyQoEjmsqoU7XNRNviyZ7tOD9dQCLcB/s1600/Brownies%2Bdessert.jpg" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">It's a bit like coming back from a long trip, make an effort to find the keys, " user...password...go", and as soon as the first images are loaded, feeling at home.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Because I have learned, that <i>home</i> is not a place but a state of mind.</span><br />
<span style="font-family: "verdana" , sans-serif;">Are the feelings, are the memories, it can also be a virtual corner like this, in which to find oneself.</span><br />
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<span style="font-family: "verdana" , sans-serif;">It was a journey of change that has kept me away from blogging for all these months. I am now returning to write, within the walls of a new house, surrounded by the sounds of a new language, among the gestures of a new culture: the English one.</span><br />
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<span style="font-family: "verdana" , sans-serif;">With Berlin will remain a deep bond, as often happens to the troubled ties. It was for me the city of contrasts, of hopes and disappointments, of the highest notes of joy and sadness, a bond constantly hovering between <i>odi et amo</i>. In Berlin, my life has been split in two, with no bridges between the before and the after. It's the city where I became mother, savouring the joy of unique moments, but also the one, where my career has been put on stand-by, realizing that the price we (women) pay for maternity, today is still high. A price which however, has given me the opportunity to grow, to become stronger and more aware. Keep on trying because I want it, trying-again because I hope it.</span><br />
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<span style="font-family: "verdana" , sans-serif;"><b>That gave me freedom from the fear of slowing down; that allowed myself the time and space to evolve, to look back and continue to moving forward.</b></span><br />
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<span style="font-family: "verdana" , sans-serif;"><i>Now it's time to move on...</i></span><br />
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<span style="font-family: "verdana" , sans-serif;">Welcome back, I hope you will continue to follow me in this new adventure in UK!</span><br />
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<span style="font-family: "verdana" , sans-serif;">Let's start with a </span><span style="font-family: "verdana" , sans-serif;">delicious Chocolate Baylis Brownies</span><br />
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<span style="font-family: "verdana" , sans-serif;"><b>Ingredients for 16 pieces</b> (20x20 baking pan)</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">(Recipe from the book 'Sweets')</span><br />
<span style="font-family: "verdana" , sans-serif;">200g dark chocolate (50% min )</span><br />
<span style="font-family: "verdana" , sans-serif;">150g brown sugar</span><br />
<span style="font-family: "verdana" , sans-serif;">50g caster sugar</span><br />
<span style="font-family: "verdana" , sans-serif;">3 eggs</span><br />
<span style="font-family: "verdana" , sans-serif;">150g butter</span><br />
<span style="font-family: "verdana" , sans-serif;">125g all purpose flour</span><br />
<span style="font-family: "verdana" , sans-serif;">15g cocoa powder</span><br />
<span style="font-family: "verdana" , sans-serif;">60ml Baylis</span><br />
<span style="font-family: "verdana" , sans-serif;">50g chopped hazelnuts</span><br />
<span style="font-family: "verdana" , sans-serif;">1 teaspoon instant coffee</span><br />
<span style="font-family: "verdana" , sans-serif;">1/4 teaspoon cinnamon</span><br />
<span style="font-family: "verdana" , sans-serif;">pinch of salt</span><br />
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<span style="font-family: "verdana" , sans-serif;"> 1. Preheat oven to 190ºC. Grease and flour a 20x20 baking pan. Sift the flour with cocoa and set aside. Melt the broken-up chocolate in a bain-marie add the butter and soluble coffee and stir until smooth.</span><br />
<span style="font-family: "verdana" , sans-serif;">2. Put the eggs in a large bowl, add both types of sugar and whisk until creamy. Add the salt and cinnamon, then whisk in the butter and chocolate mixture. Finally fold with a spatula the sifted flour with cocoa, mixing just enough to have a homogeneous mixture.</span><br />
<span style="font-family: "verdana" , sans-serif;">3. Scrape the mixture into the tin, level it and scatter over the chopped hazelnuts. Bake for about 30 min. The brownie must stay moist inside, the ideal cooking is when the center is still soft. So depending on your oven, check that does not overcook, otherwise it dries.</span><br />
<span style="font-family: "verdana" , sans-serif;">4. Set the tin on a wire rack. Leave until cold before cutting.</span>Letizia - The miss toolshttp://www.blogger.com/profile/09021943006111675845noreply@blogger.com5tag:blogger.com,1999:blog-8920626982264123979.post-84051205720713967392015-11-26T23:11:00.002+01:002015-11-26T23:11:36.558+01:00Biscotti alle arachidi con cioccolato - Peanuts Chocolate Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-Cikh-MPUZh0/Vld2JkqIfOI/AAAAAAAADX0/Jtk2n3ao7X8/s1600/Biscotti%2BArachidi%2BCioccolato-open.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-Cikh-MPUZh0/Vld2JkqIfOI/AAAAAAAADX0/Jtk2n3ao7X8/s1600/Biscotti%2BArachidi%2BCioccolato-open.jpg" /></a></div>
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<span style="font-size: large;"><span style="background-color: white; color: #666666; font-family: 'courier new', courier, monospace; line-height: 25px;">(scroll down for the english recipe)</span></span><br />
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<span style="color: #444444; font-family: Verdana, sans-serif;">A Berlino si respira a tutti gli effetti aria pre-natalizia, da qualche giorno infatti, migliaia di piccole lampadine colorate ed installazioni natalizie hanno </span><span style="color: #444444; font-family: Verdana, sans-serif;">illuminato la città e </span><span style="color: #444444; font-family: Verdana, sans-serif;">dato il via ai famosi mercatini di natale; a contribuire a questa atmosfera di Avvento sono arrivati i primi fiocchi di neve ed un freddo gelido.</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">In casa, non c'é attività che faccia più atmosfera natalizia di preparare profumati e fragranti biscotti, da mangiare a colazione, all'ora del tè o da regalare! Questi <b>biscottini con burro di arachidi, pezzetti di arachidi salate e cioccolato</b> sono per me i primi della serie...facilissimi e veloci da preparare, rustici e profumati al punto giusto, sono perfetti per un pigro pomeriggio invernale. </span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Buone pre-festivitá a tutti :)</span></div>
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<span style="font-family: Verdana, sans-serif;">I<span style="color: #444444;">ngredienti Biscotti alle arachidi con cioccolato</span></span><div style="min-height: 14px;">
<span style="color: #444444; font-family: Courier New, Courier, monospace;">(ricetta tratta dal libro Cookies Dr. Oetker)</span></div>
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<span style="font-family: Verdana, sans-serif;">40g arachidi salate<br />75g cioccolato fondente<br />50g burro, a temp. ambiente<br />1 cucchiaino ben colmo di burro di arachidi cremoso (o crunchy)<br />1 uovo<br />40g zucchero semolato<br />80g zucchero di canna<br />100g farina 00<br />1 presa di sale<br />1 presa di bicarbonato</span><div style="min-height: 14px;">
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<span style="color: #444444; font-family: Verdana, sans-serif;">1. Pre-riscaldare il forno a 180 gradi statico (160 ventilato)</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Fare a pezzetti con un coltello le arachidi ed il cioccolato</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">2. In una capiente ciotola mettere il burro morbido ed il burro di arachidi, rendere cremosi e spumosi con l’aiuto di una frusta elettrica per circa 3 minuti. In una ciotola, mescolare insieme i due tipi di zucchero, ed incorporarli pian piano continuando a montare fino ad avere una massa uniforme. Aggiungere l’uovo e montare per un altro minuto.</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">3. In un altro recipiente mescolare bene la farina con il sale ed il bicarbonato. Incorporarla all’impasto di burro con l’aiuto di una spatola. Infine aggiungere le arachidi ed il cioccolato a pezzetti.</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">4. Con l’aiuto di due cucchiai dividere l’impasto su una placca rivestita di carta forno, lasciando una certa distanza tra una pallina e l’altra. Con un cucchiaio bagnato schiacciare ogni pallina.</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">5. Infornare per circa 10-12 minuti. Sfornare i biscotti, trasferirli su una gratella e farli raffreddare.</span></div>
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<b><span style="font-size: x-large;">Peanuts Chocolate Cookies</span></b></div>
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<a href="http://1.bp.blogspot.com/-Dgd5xNJU40U/Vld88FJur8I/AAAAAAAADYE/SDRLYAPuMUY/s1600/Peanut%2Bbutter%2Bchoco%2Bcookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-Dgd5xNJU40U/Vld88FJur8I/AAAAAAAADYE/SDRLYAPuMUY/s640/Peanut%2Bbutter%2Bchoco%2Bcookies.jpg" width="640" /></a></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">In Berlin it is full Christmas time. For a few days the city has been covered by thousands of little glittering lights and Christmas decorations, and the famous Christmas markets are finally opened. The first snow flakes and freezing cold just came to contribute to this Advent atmosphere.</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">At home, there's nothing better as preparing</span><span style="color: #444444; font-family: Verdana, sans-serif;"> fragrant biscuits to create a </span><span style="color: #444444; font-family: Verdana, sans-serif;">Christmas atmosphere. They are great to eat at breakfast, tea time or as a gift! These cookies with peanut butter, chopped salted peanuts, and chocolate are the first of my Christmas biscuits series ... they are very easy and quick to prepare, perfect for a lazy winter afternoon.</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Good pre-Christmas time :)</span></div>
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<span style="font-family: Verdana, sans-serif;">Ingredients:</span></div>
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<span style="font-family: Verdana, sans-serif;">(Recipe from the book Cookies Dr. Oetker)</span></div>
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<span style="font-family: Verdana, sans-serif;">40g coarsely chopped salted, roasted peanuts</span></div>
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<span style="font-family: Verdana, sans-serif;">75g dark chocolate</span></div>
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<span style="font-family: Verdana, sans-serif;">50g butter, at room temp. </span></div>
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<span style="font-family: Verdana, sans-serif;">1 teaspoon of creamy peanut butter (or crunchy)</span></div>
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<span style="font-family: Verdana, sans-serif;">1 egg</span></div>
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<span style="font-family: Verdana, sans-serif;">40g caster sugar</span></div>
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<span style="font-family: Verdana, sans-serif;">80g brown sugar</span></div>
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<span style="font-family: Verdana, sans-serif;">100g flour </span></div>
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<span style="font-family: Verdana, sans-serif;">1 pinch of salt</span></div>
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<span style="font-family: Verdana, sans-serif;">1 pinch of baking soda</span></div>
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<span style="font-family: Verdana, sans-serif;">1. Pre-heat oven to 180 degrees static (160 ventilated)</span></div>
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<span style="font-family: Verdana, sans-serif;">Coarsely chop peanuts and chocolate</span></div>
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<span style="font-family: Verdana, sans-serif;">2. In a large bowl place the butter and the peanut butter, make creamy and fluffy with the help of an electric mixer for about 3 minutes. In a bowl, mix together the two types of sugar, and fold slowly into butter continuing to mix until a uniform mass. Add egg and mix for another minute.</span></div>
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<span style="font-family: Verdana, sans-serif;">3. In another bowl, combine the flour with the salt and baking soda. Incorporate it </span><span style="font-family: Verdana, sans-serif;">with the help of a spatula in</span><span style="font-family: Verdana, sans-serif;">to the butter mixture. Finally, stir in the chopped peanuts and chocolate.</span></div>
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<span style="font-family: Verdana, sans-serif;">4. With the help of two spoons drop the dough on a baking sheet lined with parchment paper, leaving a certain distance between them. With a wet spoon make them flat.</span></div>
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<span style="font-family: Verdana, sans-serif;">5. Bake for about 10-12 minutes. Remove from the oven cookies, transfer them to a wire rack and let them cool.</span></div>
Letizia - The miss toolshttp://www.blogger.com/profile/09021943006111675845noreply@blogger.com3tag:blogger.com,1999:blog-8920626982264123979.post-8870856828431787102015-11-18T21:28:00.000+01:002015-11-18T21:28:49.476+01:00Torta con cascata di rose rosse - Red rose cascade cake<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-x4WnvlIPt4k/VkuQHWQHvYI/AAAAAAAADTE/oSD_aPZQ1oM/s1600/Torta%2Brose%2Bpdz.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-x4WnvlIPt4k/VkuQHWQHvYI/AAAAAAAADTE/oSD_aPZQ1oM/s1600/Torta%2Brose%2Bpdz.jpg" /></a></div>
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<span style="background-color: white; color: #666666; font-family: "courier new" , "courier" , monospace; line-height: 25px;"><span style="font-size: large;">(scroll down for the english recipe)</span></span><br />
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<span style="color: #444444; font-family: "verdana" , sans-serif;">Mi sono affezionata a questa torta, e quando coloro ai quali era destinata sono venuta a prenderla, ho sentito come un vuoto, non mi era mai successo. <br /><br />Frutto delle circostanze. Appena completata l'ho messa al centro del tavolo, come ornamento a palesare il germogliare di un evento sorprendentemente roseo accaduto in questi giorni.<br /><br />Ho lavorato ad essa un'intera settimana, per diverse ore al giorno; petalo per petalo ho lasciato sbocciare dalle mie mani queste 18 rose rosse, con un senso di gratitudine alla vita, come fossero un'intuizione del grande prodigio. Germogli interiori, di cose pensate, di cose immaginate, di cose sperate, di eventi incasellati in una solenne architettura. É accaduto, ancora una volta prenderemo congedo da mura familiari, da strade, alberi e persone per andare incontro al nuovo....</span><span style="background-color: white;"><span style="color: #666666; font-family: "verdana" , sans-serif;"><span style="line-height: 25px;"><br /></span></span></span>
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<a href="http://2.bp.blogspot.com/-5fR9w2d5HhU/VkxnA8jzWgI/AAAAAAAADTU/rPxfCI6nclM/s1600/Torta%2Brose%2Bpasta%2Bdi%2Bzucchero.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-5fR9w2d5HhU/VkxnA8jzWgI/AAAAAAAADTU/rPxfCI6nclM/s1600/Torta%2Brose%2Bpasta%2Bdi%2Bzucchero.jpg" /></a></div>
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<span style="color: #444444;"><br /><span style="font-family: "verdana" , sans-serif;">Le rose sono state create con gumpaste colorata di rosso con il red-red (Wilton), usando il metodo del cucchiaio...</span></span><br />
<a name='more'></a><span style="color: #444444;"><span style="font-family: "verdana" , sans-serif;">(del quale si trovano in rete diversi video). Per ogni rosa, con la pdz di colore rosso ho prima creato il cono centrale, sostenuto da uno stuzzicadenti al quale ho attaccato i petali in numero di 3, 5 (più piccoli) e 6 (più grandi), dopo averli modellati a mano e fatti asciugare. <br /><br />I piani sono composti da due torte allo yogurt con gocce di cioccolato di 25 e 16 cm in diametro, bagnate con uno sciroppo di acqua, zucchero e cannella e farcire con due strati di mousse al mascarpone e crema di nocciole, con nocciole tostate sparse sopra. Le torte sono state 'stuccate' con una ganache al cioccolato e poi ricoperte di pasta di zucchero bianca. <br /><br />Per sostenere il piano di sopra, non avendo trovato le apposite bacchette, ho usato i bastoncini per cake-pops, uno al centro e 5 intorno, che hanno svolto il compito egregiamente!<br /><br />Un enorme ringraziamento va alla strepitosa Mamma Roby del blog <a href="https://www.facebook.com/lecreazionidimammaroby/?fref=ts" target="_blank">Le Creazioni di Mamma Roby</a> , la persona più energetica che conosca, che mi ha aiutato con i suoi consigli in ogni passaggio della preparazione. Andate a trovarla, fa torte bellissime! </span><br /><br /><b>Ed ecco qualche foto e le ricette: </b></span></div>
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<a href="http://3.bp.blogspot.com/-_btzguP2SVE/Vkx0XVLoOwI/AAAAAAAADT0/xFD1tLNE_7c/s1600/Torta%2Bcascata%2Bdi%2Brose.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-_btzguP2SVE/Vkx0XVLoOwI/AAAAAAAADT0/xFD1tLNE_7c/s1600/Torta%2Bcascata%2Bdi%2Brose.jpg" /></a><span style="color: #444444;"><b><br /></b><br /><span style="font-family: "verdana" , sans-serif;"><u>Per la torta da 16 cm in diametro</u><br />2 uova<br />300g farina <br />150g zucchero semolato<br />50ml latte<br />50ml olio di semi<br />120g Yogurt greco bianco o alla frutta<br />1 bustina di lievito<br />50g di gocce di cioccolato<br /><br /><br />1. Scaldare il forno a 180 gradi. Imburrare e infarinare la tortiera. <br />2. Montare le uova con lo zucchero finché spumose, poi incorporare lo yogurt, l'olio e il latte mescolando con una frusta.<br />3. Setacciare bene la farina con il lievito e incorporarla agli ingredienti di sopra, con una spatola. Incorporare le gocce di cioccolato<br />4. Versare il composto nella tortiera e infornare per circa 35-40 minuti. Fare la prova dello stuzzicadenti.<br />5. Appena fredda (meglio prepararla il giorno prima e farla raffreddare una notte), rimuovere la calotta irregolare e tagliare la torta in tre dischi.<br /><br /><br />Per quella da 25cm, usare 3 uova ed adattare le altre quantità di conseguenza. </span></span><br />
<span style="color: #444444;"><span style="font-family: "verdana" , sans-serif;"><br /></span></span><span style="font-family: "verdana" , sans-serif;"><span style="color: #444444;"><u>Farcitura interna:</u><br />500g mascarpone<br />500g crema di nocciole</span><span style="color: #444444;"><br /></span></span></div>
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<span style="color: #444444; font-family: "verdana" , sans-serif;">Montare insieme in una ciotola molto grande (altrimenti schizza da tutte le parti!).<br /><br /><u>Ganache al cioccolato:</u><br />500g cioccolato per copertura<br />400ml panna fresca<br /><br />Scaldare la panna in un pentolino medio, appena arrivo a bollore spegnere ed aggiungere il cioccolato a pezzetti. Far riposare 5min, poi mescolare fino ad ottenere un composto omogeneo. Far raffreddare mescolando di tanto in tanto (per accelerare il processo appena fredda si può mettere in frigo). State attenti perché diventa di colpo molto dura!</span><span style="background-color: white;"><span style="color: #666666; font-family: "verdana" , sans-serif;"><span style="line-height: 25px;"><br /></span></span></span><br />
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<span style="color: #666666; font-family: "verdana" , sans-serif;"><span style="background-color: white;"><span style="color: #444444; font-size: x-large; line-height: 25px;"><b>Red rose cascade cake</b></span></span></span><br />
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<a href="http://3.bp.blogspot.com/-Wgzxs8SGroU/VkzeqpMuPoI/AAAAAAAADUE/QcPz4H_IQH8/s1600/Collage%2BTorta%2Bcascata%2Brose.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-Wgzxs8SGroU/VkzeqpMuPoI/AAAAAAAADUE/QcPz4H_IQH8/s1600/Collage%2BTorta%2Bcascata%2Brose.jpg" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">I was fond of this cake, and when those to whom it was designed came to take it, I felt a kind of emptiness.</span><br />
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<span style="font-family: "verdana" , sans-serif;">I worked on it a whole week, for several hours a day; petal by petal I left these 18 red roses to sprout from my hands, with a sense of gratitude for life, as they were an intuition of the great wonder. Inner sprouts of things though, things imagined, things hoped, as events pigeonholed in a solemn architecture. </span><span style="font-family: verdana, sans-serif;">Just completed, I put it on the table, as an ornament to reveal the sprouting of a surprisingly rosy event happened these days.</span><span style="font-family: verdana, sans-serif;"> Once again, we will take leave of familiar walls, streets, trees and people, to meet the new ....</span></div>
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<span style="font-family: "verdana" , sans-serif;">The roses were made with gum-paste coloured with the red-red (Wilton), using the method of the spoon ...(ff which there are several videos on the net). Namely each rose consist of individual petals carefully moulded by hand to give depth. With red fondant I created before the central cone, supported by a toothpick to which I attached the petals in number 3, 5 (smallest) and 6 (largest).</span><br />
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<span style="font-family: "verdana" , sans-serif;">The cake consist of two yogurt cakes with chocolate chips, of 25 and 16 cm in diameter, wet with a syrup of water, sugar and cinnamon and filled each with two layers of mascarpone mousse and hazelnut cream, scattered with toasted hazelnuts above. </span><br />
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<br />Letizia - The miss toolshttp://www.blogger.com/profile/09021943006111675845noreply@blogger.com14tag:blogger.com,1999:blog-8920626982264123979.post-24086782441847371272015-11-09T21:58:00.001+01:002015-11-09T21:58:46.011+01:00Festa Dragon Trainer e Torta Sdentato per il quinto compleanno - Dragons Party and Toothless Cake for the 5th Birthday<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMfhjBDk1nR7tNiYg9gvMvbmHuVNVYwmVnnM9K0uZSRC8IPL2YNFKPQiaWVdsAaVt2QanikEi_2_K4_215fmNzDScwNolgr9fr2w0Ki3SLX1hNDP2Rfr1AAAu7LlUclyKyN8N8HUGSK_0/s1600/Torta+sdentato-open.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMfhjBDk1nR7tNiYg9gvMvbmHuVNVYwmVnnM9K0uZSRC8IPL2YNFKPQiaWVdsAaVt2QanikEi_2_K4_215fmNzDScwNolgr9fr2w0Ki3SLX1hNDP2Rfr1AAAu7LlUclyKyN8N8HUGSK_0/s1600/Torta+sdentato-open.jpg" /></a></div>
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<span style="background-color: white; color: #666666; font-family: "courier new" , "courier" , monospace; font-size: large; line-height: 25px;">(scroll down for the english recipe)</span><br />
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<span style="color: #444444; font-family: Verdana, sans-serif;">La mia bimba ha compiuto 5 anni, e per mesi ha immaginato e desiderato la festa di compleanno con il tema di un personaggio che adora, <i>Sdentato</i>, il draghetto protagonista del film Dragon Trainer. Ne abbiamo parlato così tanto che quest'anno il compleanno sembrava non arrivare mai!...ma poi come tutte le cose tanto attese é passato in un baleno!</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Preparare la torta mi ha molto divertita, ma modellare Sdentato in pasta di zucchero non é stato facile, ho rifatto gli occhi e riappallottolato la testa ricominciando da capo un sacco di volte, prima di ottenere l'espressione tenera che volevo, almeno alla fine sono rimasta molto soddisfatta! Online ho ordinato gli addobbi per la festa ed ho preparato un piccolo buffet con "bocche di drago", "dita di drago" e "barche vichinghe" come si vede in foto:</span></div>
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<a href="http://2.bp.blogspot.com/--VjvhEymI5s/Vj9FbzpS3iI/AAAAAAAADSg/CwpmfoehZ4k/s1600/Buffet%2Bsdentato.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/--VjvhEymI5s/Vj9FbzpS3iI/AAAAAAAADSg/CwpmfoehZ4k/s1600/Buffet%2Bsdentato.jpg" /></a></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">L'effetto é stato carino, ma i bimbi hanno avuto un pó di perplessità nel mangiare sia le bocche che le dita di drago! Beh, in effetti se non le avessi preparate io avrebbero fatto un pó di impressione anche a me :)<br /><br />Il gioco principale é stato quello della Pinata...a forma di drago ovviamente! </span><span style="color: #444444; font-family: "verdana" , sans-serif;"><span style="background-color: white; line-height: 25px;"><br /></span></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM-sMMy3ziSyHK-EfPS9dcnClmIJ0iJw2e1T0mKd0EifAQh2wv0nMdIG8-SEhKntv9-8_NUnV7y_FR3azJU0LnlWjF6jVUbrJcr9BUkUclX5WR2ihgmYqMbol8cIazJPp7jZ1Mh79BbYI/s1600/Pinata+drago.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM-sMMy3ziSyHK-EfPS9dcnClmIJ0iJw2e1T0mKd0EifAQh2wv0nMdIG8-SEhKntv9-8_NUnV7y_FR3azJU0LnlWjF6jVUbrJcr9BUkUclX5WR2ihgmYqMbol8cIazJPp7jZ1Mh79BbYI/s640/Pinata+drago.jpg" width="480" /></a></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">E qui un'immagine ravvicinata del draghetto Sdentato:</span></div>
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<a href="http://4.bp.blogspot.com/-mo03yaIWm30/Vj9vtFiGz5I/AAAAAAAADS0/CD7Tv_Krc78/s1600/Toothless1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-mo03yaIWm30/Vj9vtFiGz5I/AAAAAAAADS0/CD7Tv_Krc78/s640/Toothless1.jpg" width="640" /></a></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;"><u>Per le "Dita di drago"</u></span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Pasta frolla (ricetta <a href="http://themisstools.blogspot.de/2014/05/una-frolla-made-with-love-ed-un.html">qui</a>)<br />Marmellata di fragole o ciliegie<br />Mandorle intere</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;"><br /></span><span style="color: #444444; font-family: Verdana, sans-serif;">Preparare con la frolla delle palline di circa 20g ciascuna, modellare da ognuna delle dita un pó ciccione. Spennellare una estremità con la marmellata e poggiare su di essa una mandorla intera. Cuocere in forno preriscaldato a 180 gradi per circa 20 min. <br /><br /><br /><u> Per le "Bocche di drago"</u><br />Mele Verdi (Granny Smith o Marmellata di fragole o ciliegie<br />Pinoli<br />Uva passa<br /><br />Lavare le mele e togliervi il torsolo. Dividere ogni mela verticalmente in 4 o 5 pezzi (dipende da quanto sono grandi le mele). Ogni pezzo sarà una bocca, quindi creare con un coltello una fossetta su ogni fetta che sarà l'apertura della bocca. Spalmare con marmellata e mettervi i pinoli per fare i denti e l'uva passa per la lingua!<br /><br /><br /></span><span style="color: #444444; font-family: Verdana, sans-serif; font-size: large;">Dragons Party and Toothless Cake for the 5th Birthday</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">My daughter just turned 5 years old, and for months has imagined and desired the birthday party with the theme of a character she adores, the dragon Toothless, star of the film Dragons. We talked for so long about the coming Birthday that it seemed to never come! ... but then like all things long awaited has passed in a heartbeat!</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /><span style="color: #444444;">To shape Toothless in sugar fondant has not been easy, I redid the eyes and the head starting over a lot of times, before getting the tender expression I wanted! Online I ordered the decorations for the party and I made a small buffet with "D</span></span><span style="color: #444444; font-family: Verdana, sans-serif;">ragon's </span><span style="color: #444444; font-family: Verdana, sans-serif;">mouths", "</span><span style="font-family: Verdana, sans-serif;"><span style="color: #444444;">D</span></span><span style="color: #444444; font-family: Verdana, sans-serif;">ragon's </span><span style="color: #444444; font-family: Verdana, sans-serif;">fingers" and "Viking's Boat" as seen in the pictures above!</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">The effect was nice, but the kids had a bit of hesitation in eating both the dragon's mouths and fingers! Well, if I had not prepared them they would have done a bit of impression to me as well :)</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">The main game was the Pinata ... dragon-shaped of course!</span></div>
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Letizia - The miss toolshttp://www.blogger.com/profile/09021943006111675845noreply@blogger.com7tag:blogger.com,1999:blog-8920626982264123979.post-9603659310511376422015-10-29T21:44:00.000+01:002015-10-29T21:44:34.988+01:00Oh well, Happy Halloween! <div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-fUsNAie0f1c/Vi05NdqpfKI/AAAAAAAADRQ/w32-XctSNhs/s1600/Biscotti%2BHalloweenT.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-fUsNAie0f1c/Vi05NdqpfKI/AAAAAAAADRQ/w32-XctSNhs/s1600/Biscotti%2BHalloweenT.jpg" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Quest'anno per la prima volta sono entrata in 'Halloween mood', sarà perché la mia bimba continua a chiedermi quando arriva questa festa, dopo aver visto un ritaglio di giornale con i "Würstel mummia" che avevo messo da parte come promemoria, con l'idea di farle una sorpresa preparandoli per Halloween. Ovviamente scovando il ritaglio lei mi ha chiesto subito: "Beeelli Mamma, quando me li fai?", "Ad Halloween Gaia, ma era una sorpresa, non avresti dovuto vederlo!"..."ma se non dovevo vederlo, perché hai messo il foglio qui?!" </span><br />
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<span style="font-family: Verdana, sans-serif;">Da allora la domanda é "Mamma, ma quando é Halloween?". Lei nell'attesa continua a disegnare mostri e pipistrelli ed io nell'attesa un'altra <i>mostruosa </i>sorpresa sono riuscita a prepararla!</span><br />
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<span style="font-family: Verdana, sans-serif; text-align: justify;">Questi biscotti rivestiti in pasta da zucchero li ho visti su Pinterest, si realizzano con la formina tagliabiscotto per la Babuscka, ma potete facilmente tracciarne il profilo anche a mano. Per la decorazione basta guardare la foto, sono facilissimi. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHXPIVnJ8BX_WxCrPFfbX4wBaac_9M7j2zKamaVp2yNv9W4CJAEg1cXz5N5A6nK-GapDhjYLogTZcvpIvXIAs9QeuqB4SUtoHoYs6b3WFeRNU38BEirt1MexQq_ZsmP5gAjiiGJzuFKWw/s1600/Biscotti+MonsterT.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHXPIVnJ8BX_WxCrPFfbX4wBaac_9M7j2zKamaVp2yNv9W4CJAEg1cXz5N5A6nK-GapDhjYLogTZcvpIvXIAs9QeuqB4SUtoHoYs6b3WFeRNU38BEirt1MexQq_ZsmP5gAjiiGJzuFKWw/s1600/Biscotti+MonsterT.jpg" /></a></div>
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<span style="font-family: Verdana, sans-serif;"> Trick or Treat?!</span><br />
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Letizia - The miss toolshttp://www.blogger.com/profile/09021943006111675845noreply@blogger.com5tag:blogger.com,1999:blog-8920626982264123979.post-81250458628165815372015-10-09T17:59:00.000+02:002015-10-09T17:59:13.053+02:00Polenta tartelette con porro cremoso e feta - Polenta tarts with leek and feta cheese<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/--AAgNn375Tk/VhYgyzXDSRI/AAAAAAAADO0/et-hm359niU/s1600/Polenta%2BtarteletteT.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/--AAgNn375Tk/VhYgyzXDSRI/AAAAAAAADO0/et-hm359niU/s1600/Polenta%2BtarteletteT.jpg" /></a></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Se dovessi scegliere tra i piatti salati che preparo il mio cavallo di battaglia, non potrei che scegliere una quiche, accompagnata dal motto: “una quiche ed é subito casa!”. Sul blog ho pubblicato svariate ricette di quiche, per es. <a href="http://themisstools.blogspot.it/2012/10/quiche-radicchio-caprino-e-fichi.html" target="_blank">qui</a>, <a href="http://themisstools.blogspot.it/2013/09/quiche-dellorto-con-crema-di-melanzane.html" target="_blank">qui</a> e <a href="http://themisstools.blogspot.it/2014/02/broccoli-more-tartelettes.html" target="_blank">qui</a>, tutte accomunate dalla fantastica pasta brisée di Felder, una base friabile e croccante perfetta per contenere i ripieni morbidi a base di verdure che richiedono cotture prolungate. Spesso però non c’é né la voglia né il tempo di preparare la brisée a mano ed inoltre per i celiaci ottenere un buon impasto gluten-free non é sempre facile. Quelle che vi propongo oggi sono delle tortine salate senza glutine con un bel fondo gustoso ed anche sufficientemente croccante a base di polenta. Una variante sfiziosa e dalla preparazione piú rapida di una classica quiche. Potete variarne il ripieno a piacimento ma vi consiglio di provare questa deliziosa variante ai porri. </span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Buon weekend a tutti, io vado a tirar fuori il piumino dall'armadio visto che é arrivato un gran freddo!</span></div>
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<u style="color: #666666; font-family: Verdana, sans-serif;">Ingredienti per circa 8 tartelette</u><br />
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<span style="color: #666666; font-family: Verdana, sans-serif;">150 g di polenta di mais istantanea (o se preferite anche no!)<br />brodo vegetale q.b (circa 700ml per la polenta istantanea)<br />30 g di parmigiano grattugiato<br />trito di erbe (menta, basilico, prezzemolo..) q.b<br />2 porri<br />30g burro<br />8 pomodori secchi<br />1/2 panetto di feta (circa 100g)</span><br />
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<span style="color: #666666; font-family: Verdana, sans-serif;">1. Preparare la polenta come indicato sulla confezione, usando del brodo vegetale e cuocerla fino ad ottenere una consistenza ben densa. Aggiungervi il parmigiano, le erbette e mescolare bene.<br />2. Spennellare bene 8 stampi da tartelette con olio d'oliva e dividervi la polenta, creando un incavo al centro. Preriscaldare il forno a 180 gradi. <br />3. Far sciogliere il burro in una padella e aggiungere i porri dopo averli tagliati a fettine sottili. Aggiungere due cucchiai di acqua, coprire con il coperchio e far appassire a fuoco basso per circa 15-20 minuti. Alla fine togliere il coperchio e far evaporare bene i liquidi ancora presenti per rendere il composto ben denso. Tagliare i pomodori secchi a pezzetti ed aggiungerli ai porri.<br />4. Dividere il composto nelle tartelette </span><span style="color: #666666; font-family: Verdana, sans-serif;">ed infornare per 20 minuti</span><span style="color: #666666; font-family: Verdana, sans-serif;">, poi togliere dal forno, mettere sopra dei pezzetti di feta sbriciolati e infornare per altri 5-10 minuti. Servire calde.</span><br />
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<span style="font-family: Courier New, Courier, monospace; font-size: x-large;"><b>Polenta tarts with leek and feta cheese</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic0q_5F69D2L70uaH5q1y69BsgGxM_xhjHWai_81GlLkleQ344se_7AlJ9fS2pN8s5hasIS6hpfRAPzQ3DbxnIU7EL_0qpWPkxvbCurDXw5zHZ3qHlWiqPaiWqs5ERoJdow8yPSQrojpk/s1600/Gluten+free+tartsT.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic0q_5F69D2L70uaH5q1y69BsgGxM_xhjHWai_81GlLkleQ344se_7AlJ9fS2pN8s5hasIS6hpfRAPzQ3DbxnIU7EL_0qpWPkxvbCurDXw5zHZ3qHlWiqPaiWqs5ERoJdow8yPSQrojpk/s1600/Gluten+free+tartsT.jpg" /></a></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">On my Blog I posted several quiche recipes, for example<span style="text-align: justify;">, <a href="http://themisstools.blogspot.it/2012/10/quiche-radicchio-caprino-e-fichi.html" target="_blank">here</a>, <a href="http://themisstools.blogspot.it/2014/02/broccoli-more-tartelettes.html" target="_blank">here</a></span><span style="text-align: justify;"> and <a href="http://themisstools.blogspot.it/2013/09/quiche-dellorto-con-crema-di-melanzane.html" target="_blank">here</a></span>, all linked by the fantastic brisée crust from Felder, a </span><span style="color: #666666; font-family: Verdana, sans-serif;">crispy and crunchy base, </span><span style="color: #666666; font-family: Verdana, sans-serif;">perfect</span><span style="color: #666666; font-family: Verdana, sans-serif;"> to hold the soft </span><span style="color: #666666; font-family: Verdana, sans-serif;">vegetables </span><span style="color: #666666; font-family: Verdana, sans-serif;">fillings that require long cooking. Often, however, there is neither the desire nor the time to prepare the crust by hand and moreover to get a good </span><span style="color: #666666; font-family: Verdana, sans-serif;">gluten-free crust</span><span style="color: #666666; font-family: Verdana, sans-serif;"> for celiac is not always easy. Those that I propose today are </span><span style="color: #666666; font-family: Verdana, sans-serif;">gluten-free</span><span style="color: #666666; font-family: Verdana, sans-serif;"> tarts with a perfect </span><span style="color: #666666; font-family: Verdana, sans-serif;">crispy</span><span style="color: #666666; font-family: Verdana, sans-serif;"> </span><span style="color: #666666; font-family: Verdana, sans-serif;">bottom made with polenta. A tasty and easy to make variation to a classic quiche. You can vary the filling at will but I recommend you try this delicious variation with leeks. Have a nice weekend!</span><br />
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<span style="color: #666666; font-family: Verdana, sans-serif;"><u>Ingredients for about 8 tarts</u><br />150g of instant corn polenta </span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">vegetable stock (about 700ml for instant polenta)</span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">30g grated Parmesan cheese</span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">chopped Herbs (basil, parsley, mint etc)</span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">2 leeks</span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">30g butter</span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">8 sun-dried tomatoes</span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">100g feta cheese</span><br />
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<span style="color: #666666; font-family: Verdana, sans-serif;">1. Prepare polenta as directed on package, using vegetable stock and cook until the consistency is dense. Stir in the Parmesan cheese, herbs to taste and mix well.<br />2. Brush 8 tart pans with olive oil and then transfer the polenta to the prepared pans, creating a hollow in the center. Preheat oven to 180 degrees.<br />3. Melt the butter in a pan and add the leeks after having cut them into thin slices. Add two tablespoons of water, cover with lid and let dry on low heat for about 15-20 minutes. At the end remove the lid and let evaporate all the liquid until the mixture is thick. Cut the sun-dried tomatoes into small pieces and add to the leeks.<br />4. Divide the mixture over the polenta crusts </span><span style="color: #666666; font-family: Verdana, sans-serif;">and bake for 20 minutes</span><span style="color: #666666; font-family: Verdana, sans-serif;">, remove from oven and spread on top pieces of crumbled feta cheese. Bake for 5-10 minutes longer or until crisp. Serve hot.</span></div>
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<a href="http://3.bp.blogspot.com/-PGGYAEY2HjM/VhYm8_DfHCI/AAAAAAAADPM/84QvZfG9B_s/s1600/Polenta%2Btarts.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-PGGYAEY2HjM/VhYm8_DfHCI/AAAAAAAADPM/84QvZfG9B_s/s1600/Polenta%2Btarts.jpg" /></a></div>
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Letizia - The miss toolshttp://www.blogger.com/profile/09021943006111675845noreply@blogger.com12tag:blogger.com,1999:blog-8920626982264123979.post-73943420315638023802015-09-20T21:58:00.001+02:002015-09-20T21:58:37.792+02:00Torta compleanno Aeroplano e creatività - Airplane Cake<div class="separator" style="clear: both; text-align: center;">
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<a href="http://2.bp.blogspot.com/-GLWnUD_kvRs/VfwBUFaXMyI/AAAAAAAADOQ/U0cY6u6QpAQ/s1600/Torta%2BAeroplano.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-GLWnUD_kvRs/VfwBUFaXMyI/AAAAAAAADOQ/U0cY6u6QpAQ/s1600/Torta%2BAeroplano.jpg" /></a></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">(scroll down for the english recipe)</span><br />
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<span style="font-family: Verdana, sans-serif;">Non preparo spesso torte in pasta di zucchero, ma tutte le volte che ne faccio una, la cosa mi diverte tantissimo e non vedo l'ora che arrivi la prossima occasione per prepararne un'altra! Mi dà gioia il creare qualcosa con le mani, esercitare in questo modo la fantasia, la capacità di rielaborare qualcosa che esiste, l'attenzione ai dettagli, l'impegno e soprattutto la pazienza! Ciò mi rilassa e mi fa riaffiorare ricordi di quando ero bambina, ossia di quando passavo molto tempo ad incollare e ritagliare, modellare col pongo, o usare contenitori vari per creare oggetti, come le scatole per le scarpe che si prestavano per tante cose! </span></div>
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<span style="font-family: Verdana, sans-serif;">A me sembra che nei bambini di oggi questo senso del creare é appannato dalla cultura dell'istantaneità, che é quella del linguaggio pubblicitario e annichilito soprattutto dall'uso precoce dei dispositivi elettronici, capaci più di qualsiasi giocattolo o attività, di calamitare la loro attenzione facendoli restare passivi per ore! </span><span style="font-family: Verdana, sans-serif;">Non mi piace vedere tablet e telefonini nelle mani dei bambini, soprattutto in </span><span style="font-family: Verdana, sans-serif;">età prescolare, </span><span style="font-family: Verdana, sans-serif;">e fino ad ora ho evitato che la mia bimba usasse tablet e smartphone come dispositivi di intrattenimento. I</span><span style="font-family: Verdana, sans-serif;">o amo quest'era 2.0, ho un laptop, un tablet ed uno smartphone, e mi piace che i miei figli crescano a contatto con questi strumenti fantastici, che ne vengano incuriositi e affascinati, ma anche che capiscano chiaramente che non sono strumenti di gioco o di intrattenimento, per quello ci sono i giocattoli e soprattutto c'é la possibilità di creare a piacimento con la loro fantasia quello che desiderano, servendosi di forbici, carta, cartone, colla, nastro adesivo, pennarelli etc...e devo dire che la mia bimba fino ad oggi, che ha quasi 5 anni, spesso si mette al lavoro tutta sola per creare qualcosa che poi mi mostra orgogliosa. Certo, anche lei qualche settimana fa, ha sentito l'impellente necessitá di avere un computer suo, infatti mentre ero al computer é venuta dicendomi: <i>"mamma, anche io devo leggere le e-mail, come faccio?"..."beh ti serve un computer, facciamone uno, ok?"..."si, ma lo voglio come il tuo con la mela!"</i></span></div>
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<span style="font-family: Verdana, sans-serif;">E cosí anche lei ora ha il suo MAC...</span></div>
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<a href="http://2.bp.blogspot.com/-MKeSpR7nsP4/Vf29Ib1Fm4I/AAAAAAAADOc/TPvsMglPHBA/s1600/Mac%2Bfeltro.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-MKeSpR7nsP4/Vf29Ib1Fm4I/AAAAAAAADOc/TPvsMglPHBA/s640/Mac%2Bfeltro.jpg" width="538" /></a></div>
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<span style="font-family: Verdana, sans-serif;">...a sua misura!</span><br />
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<span style="font-family: Verdana, sans-serif;">Incoraggiamo i bambini a giocare con la fantasia, </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><i>Il contrario del gioco non è ciò che è serio, bensì ciò che è reale.</i></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><i>(Sigmund Freud)</i></span></div>
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<span style="font-family: Verdana, sans-serif;">Questa torta l'ho fatta per Altan, un bel bimbo vivace che questa estate ha preso per la prima volta l'aereo per andare a Istanbul e ne é rimasto così affascinato che per il suo compleanno ha desiderato il suo aereo preferito!</span></div>
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<a href="http://3.bp.blogspot.com/-28X6gQVYx64/Vf8LJa6UH5I/AAAAAAAADOo/afirK0tLLgc/s1600/Torta%2Baeroplano%2BCollage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-28X6gQVYx64/Vf8LJa6UH5I/AAAAAAAADOo/afirK0tLLgc/s1600/Torta%2Baeroplano%2BCollage.jpg" /></a></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;"><span style="line-height: 18px;">Per la torta da 24-26 cm in diametro:</span></span></div>
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<span style="color: #666666; line-height: 18px;"><span style="font-family: Verdana, sans-serif;">2 uova</span></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;"><span style="line-height: 18px;">300g farina </span></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;"><span style="line-height: 18px;">150g zucchero semolato</span></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;"><span style="line-height: 18px;">50ml latte</span></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;"><span style="line-height: 18px;">50ml olio di semi</span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="color: #666666;"><span style="line-height: 18px;">120g Yogurt greco</span></span><span style="color: #666666; line-height: 18px;"> bianco o alla frutta</span></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;"><span style="line-height: 18px;">1 bustina di lievito</span></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;"><span style="line-height: 18px;">1. Scaldare il forno a 180 gradi. Imburrare e infarinare la tortiera. </span></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;"><span style="line-height: 18px;">2. Montare le uova con lo zucchero finché spumose, poi incorporare lo yogurt, l'olio e il latte mescolando con una frusta.</span></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;"><span style="line-height: 18px;">3. Setacciare bene la farina con il lievito e incorporarla agli ingredienti di sopra, con una spatola.</span></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;"><span style="line-height: 18px;">4. Versare il composto nella tortiera e infornare per circa 35-40 minuti. Fare la prova dello stuzzicadenti.</span></span></div>
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<span style="background-color: white; color: #666666; font-family: Verdana, sans-serif; line-height: 18px;">5. Appena fredda (meglio prepararla il giorno prima e farla raffreddare una notte), rimuovere la calotta irregolare e tagliare la torta in tre dischi. Ricoprire con due strati di crema, una crema pasticciera classica ed una alla Nutella, ricetta </span><a href="http://themisstools.blogspot.de/2014/09/un-trenino-semplice-ma-carico-di-auguri.html?utm_source=bp_recent&utm-medium=gadget&utm_campaign=bp_recent" style="color: #9fc5e8; font-family: Verdana, sans-serif; line-height: 18px; text-decoration: none;" target="_blank">qui</a><span style="background-color: white; color: #666666; font-family: Verdana, sans-serif; line-height: 18px;">.</span></div>
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<span class="Apple-style-span" style="color: #666666; line-height: 18px;"><span style="font-family: Verdana, sans-serif;">6. Per evitare che le creme potessero inumidire la pasta di zucchero esterna, ho utilizzato gli avanzi della calotta della torta (che ho tagliato per livellare la torta) per creare una piccola recinzione intorno alle creme; come si vede in <a href="http://themisstools.blogspot.de/2014/09/un-trenino-semplice-ma-carico-di-auguri.html?utm_source=bp_recent&utm-medium=gadget&utm_campaign=bp_recent" target="_blank">foto</a> le creme non arrivano al bordo esterno. </span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #666666; line-height: 18px;">7. Ricoprire la torta con un leggero strato di crema al burro.</span><span class="Apple-style-span" style="color: #666666; line-height: 18px; text-align: justify;"> </span></span></div>
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<span style="color: #666666; line-height: 18px;"><span style="font-family: Verdana, sans-serif;">80g di burro morbido</span></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;"><span style="line-height: 18px;">50g zucchero a velo</span></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;"><span style="line-height: 18px;">1/2 cucchiaio di latte</span></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;"><span style="line-height: 18px;">aroma vaniglia a piacere</span></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;"><span style="line-height: 18px;">Montare gli ingredienti finché spumosi e ben amalgamati</span></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;"><span style="line-height: 18px;">7. Decorare con la pasta di zucchero.</span></span></div>
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Letizia - The miss toolshttp://www.blogger.com/profile/09021943006111675845noreply@blogger.com12tag:blogger.com,1999:blog-8920626982264123979.post-26716287295343206362015-07-16T21:58:00.000+02:002015-07-16T22:03:11.466+02:00Canederli dolci con Albicocche - Sweet Apricot Dumplings<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-C3m_TG--d3E/VafzNFPtV3I/AAAAAAAADM0/v1ry4dzvY4s/s1600/Quark%2BCanederli%2Balbicocche%2Bopen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-C3m_TG--d3E/VafzNFPtV3I/AAAAAAAADM0/v1ry4dzvY4s/s1600/Quark%2BCanederli%2Balbicocche%2Bopen.jpg" /></a></div>
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span><span style="background-color: white; color: #444444; font-family: 'Courier New', Courier, monospace; line-height: 25px;"><span style="font-size: large;">(scroll down for the english recipe)</span></span><br />
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<span style="font-family: Verdana, sans-serif;">L'estate ci offre frutta deliziosa, da mangiare fresca o da usare per preparare tanti buoni dolci. Adoro i dolci con la frutta a pezzi, ne preparo di svariati tipi, ma le albicocche credo siano uno dei pochi frutti che fino ad ora ho sempre mangiato così, al volo! I canederli in versione dolce li avevo già provati la scorsa estate con un dolce <a href="http://themisstools.blogspot.de/2012/06/quark-nederli-cuor-di-fragola.html" target="_blank">cuor-di-fragola</a>, così quando ho visto la ricetta di questi "Marillenknödel" su un libro tedesco non ho resistito alla tentazione di provare nuovamente questo dolcetto dal cuore fruttato. Per la merenda o il dopo cena puó essere un'alternativa golosa alla semplice frutta.</span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Canederli di Quark alle albicocche</b></span><br />
<span style="font-family: Verdana, sans-serif;">(estratta e modificata da kirschen&Aprikosen von B. Snowdon)</span><br />
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<span style="font-family: Verdana, sans-serif;"><u>Per 6 Canederli:</u></span><br />
<span style="font-family: Verdana, sans-serif;">250g Formaggio Quark (o ricotta)</span><br />
<span style="font-family: Verdana, sans-serif;">Zucchero di canna q.b</span><br />
<span style="font-family: Verdana, sans-serif;">25g burro morbido</span><br />
<span style="font-family: Verdana, sans-serif;">1 Tuorlo</span><br />
<span style="font-family: Verdana, sans-serif;">la scorza di 1/2 limone-Bio</span><br />
<span style="font-family: Verdana, sans-serif;">75g semolino</span><br />
<span style="font-family: Verdana, sans-serif;">50g farina</span><br />
<span style="font-family: Verdana, sans-serif;">pizzico di sale</span><br />
<span style="font-family: Verdana, sans-serif;">6 piccole albicocche</span><br />
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<span style="font-family: Verdana, sans-serif;"><u>Per la copertura:</u></span><br />
<span style="font-family: Verdana, sans-serif;">60g burro</span><br />
<span style="font-family: Verdana, sans-serif;">25g nocciole tritate finemente</span><br />
<span style="font-family: Verdana, sans-serif;">80g pangrattato</span><br />
<span style="font-family: Verdana, sans-serif;">1 cucchiaio raso di zucchero di canna</span><br />
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<span style="font-family: Verdana, sans-serif;">1. Far sgocciolare bene il Quark (o la ricotta) in un colino </span></div>
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<span style="font-family: Verdana, sans-serif;">2. Incidere da un lato le albicocche</span><span style="font-family: Verdana, sans-serif;"> e togliere il nocciolo </span><span style="font-family: Verdana, sans-serif;">senza aprirla completamente in due</span><span style="font-family: Verdana, sans-serif;">, poi riempirne la cavità con un cucchiaino di zucchero di canna, richiuderle e tenerle da parte (vedi foto)</span></div>
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<span style="font-family: Verdana, sans-serif;">3. Mescolare in una ciotola il quark, il tuorlo, il burro, un pizzico di sale ed il semolino, appena il composto é ben amalgamato, unire la farina poco alla volta, finché il composto non appiccica piú. Riporre in frigorifero per un'ora. </span><br />
<span style="font-family: Verdana, sans-serif;">4. Trasferire il composto su un tagliere leggermente infarinato e dividerlo in 6 pezzi formando delle palline. Inserire in ogni pallina una albicocca e sigillare bene l’impasto intorno ad essa (altrimenti in acqua si aprirá).</span></div>
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<span style="font-family: Verdana, sans-serif;">5.Portare dell’acqua ad ebollizione in una grande pentola, far scivolare dentro i canederli delicatamente, ed abbassare la temperatura al minimo. Cuocere i canederli per circa 13 minuti, muovendoli con un cucchiaio di legno di tanto in tanto, per non farli depositare al fondo della pentola.</span></div>
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<span style="font-family: Verdana, sans-serif;">6. Nel frattempo preparare la copertura di pangrattato: far sciogliere il burro in padella, unire le nocciole tritate, il pangrattato e lo zucchero e tostare il tutto a fuoco medio finché il crumble assume un bel colore dorato. </span></div>
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<span style="font-family: Verdana, sans-serif;">7. Scolare i canederli, asciugarli leggermente su uno strofinaccio di cotone e rotolarli bene in padella sul composto caldo. Servire subito con una spolverata di zucchero a velo.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCDT55CPt2OBbhsZKKG7LozrYbtMWRY0yY1GpOWJwjhVnXeG1VhPYMzsxx6ljCfrPxlUrksyox2-Bu4Z4vNCQnNT5h8W-ZT0CNQRJZHTrMNfh3tlF6G7nIffBNsZz8f2L_-ooFm0zPsKw/s1600/Canederli-make.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="524" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCDT55CPt2OBbhsZKKG7LozrYbtMWRY0yY1GpOWJwjhVnXeG1VhPYMzsxx6ljCfrPxlUrksyox2-Bu4Z4vNCQnNT5h8W-ZT0CNQRJZHTrMNfh3tlF6G7nIffBNsZz8f2L_-ooFm0zPsKw/s640/Canederli-make.jpg" width="640" /></a></div>
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<b><span style="font-family: Verdana, sans-serif; font-size: x-large;">Sweet Apricot Dumplings</span></b></div>
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<a href="http://2.bp.blogspot.com/-XUxk-XiZJXc/Vaf96GRCh6I/AAAAAAAADNM/NARcA8c6qyc/s1600/Apricot%2BDumplings1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-XUxk-XiZJXc/Vaf96GRCh6I/AAAAAAAADNM/NARcA8c6qyc/s1600/Apricot%2BDumplings1.jpg" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Summer offers us delicious fruit, to be eaten fresh or used to prepare plenty of good sweets. I love fruit desserts, I have baked several kind of them, but never with apricots! I had already tried last summer, a sweet version of canederli, with a <a href="http://themisstools.blogspot.de/2012/06/quark-nederli-cuor-di-fragola.html" target="_blank">strawberry’s heart</a>, so when I saw the recipe for these "Marillenknödel" on a German book I could not resist the temptation to try this hearted-fruity sweet sagain. For an afternoon snack or after dinner they can be a tasty alternative to simple fruit.</span><br />
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<span style="font-family: Verdana, sans-serif;"><b>Quark dumplings with apricots</b></span><br />
<span style="font-family: Verdana, sans-serif;">(Extracted and modified from kirschen&Aprikosen by Snowdon)</span><br />
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<span style="font-family: Verdana, sans-serif;"><u>Ingredients for 6 dumplings:</u></span><br />
<span style="font-family: Verdana, sans-serif;">250g Quark Cheese (or ricotta cheese)</span><br />
<span style="font-family: Verdana, sans-serif;">Brown sugar 6 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">25g soft butter</span><br />
<span style="font-family: Verdana, sans-serif;">1 yolk</span><br />
<span style="font-family: Verdana, sans-serif;">zest of 1/2 lemon-Bio</span><br />
<span style="font-family: Verdana, sans-serif;">75g semolina</span><br />
<span style="font-family: Verdana, sans-serif;">50g flour</span><br />
<span style="font-family: Verdana, sans-serif;">pinch of salt</span><br />
<span style="font-family: Verdana, sans-serif;">6 small apricots</span><br />
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<span style="font-family: Verdana, sans-serif;"><u>For the topping:</u></span><br />
<span style="font-family: Verdana, sans-serif;">60g butter</span><br />
<span style="font-family: Verdana, sans-serif;">25g finely chopped hazelnuts</span><br />
<span style="font-family: Verdana, sans-serif;">80g breadcrumbs</span><br />
<span style="font-family: Verdana, sans-serif;">1 tbsp brown sugar</span><br />
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<span style="font-family: Verdana, sans-serif;">1. Drain off well Quark (or ricotta cheese) in a colander</span><br />
<span style="font-family: Verdana, sans-serif;">2. Wash and dry the apricot. Cut it on one side and remove the core without opening it completely in two, then fill the cavity with a teaspoon of brown sugar, close them and keep aside (see photo)</span><br />
<span style="font-family: Verdana, sans-serif;">3. Mix in a bowl the quark, egg yolk, butter, a pinch of salt and semolina, then add the flour little by little, until the mixture does not stick anymore. Refrigerate for an hour. </span><br />
<span style="font-family: Verdana, sans-serif;">4. Transfer the mixture to a lightly floured cutting board and divide it into 6 pieces forming into balls. Place an apricot in the center of each ball and seal the mixture well around it (otherwise it will open into the water ).</span><br />
<span style="font-family: Verdana, sans-serif;">5. Bringe water to the boil in a large pot, gently toss inside the dumplings, turn the temperature to a minimum. Cook the dumplings for about 13 minutes, moving them with a wooden spoon from time to time, so they will not settle to the bottom of the pot.</span><br />
<span style="font-family: Verdana, sans-serif;">6. Meanwhile, prepare the cover with breadcrumbs: Melt the butter in a pan, a<br />dd the chopped hazelnuts, breadcrumbs and sugar and toast over medium heat until the crumble takes a nice golden color.<br />7. Drain the dumplings, wipe them lightly on a cotton cloth and roll them well, with a wooden spoon, into the breadcrumbs. Serve immediately with a dusting of powdered sugar.</span></div>
Letizia - The miss toolshttp://www.blogger.com/profile/09021943006111675845noreply@blogger.com10tag:blogger.com,1999:blog-8920626982264123979.post-8842852990334755402015-06-12T22:56:00.002+02:002015-06-12T22:56:48.315+02:00Vaniglia cheesecake con ciliegie (senza base) - Vanilla Cherry cheesecake<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-RSmnE_tQDNY/VXlOUQXuV0I/AAAAAAAADLw/ylqQSXzxYVI/s1600/Cheesecake%2BCollage-openT.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-RSmnE_tQDNY/VXlOUQXuV0I/AAAAAAAADLw/ylqQSXzxYVI/s1600/Cheesecake%2BCollage-openT.jpg" /></a></div>
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<span class="Apple-style-span" style="color: #444444; font-family: 'Courier New', Courier, monospace; line-height: 25px;"><span class="Apple-style-span" style="font-size: large;">(scroll down for the english recipe)</span></span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Finalmente qualche momento per affondare le mani e i pensieri nella preparazione di un nuovo dolce. Con la quotidianità del crescere un bebé (e di domare una bimba super-energetica) non ve ne sono molti di momenti così. Poi questa primavera ci dona delle meravigliose ciliegie... perfette da affogare in un dolce mare di morbido formaggio... e quindi per questo weekend cheesecake con ciliegie sia! Ricetta semplicissima, risultato ottimo.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Ho pensato di scrivere </span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">nelle ricette</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">, d'ora in poi, anche gli ingredienti che uso io qui in Germania, penso che potrá risultare utile a qualcuno che come me all'inizio, si trova a far la spesa con qualche difficoltà nei supermercati tedeschi.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>Ingredienti (per una torta di 26cm in diametro)</b></span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1Kg Magerquark (o formaggio fresco cremoso)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">200g zucchero semolato</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">4 uova</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">150g burro morbido</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 cucchiaio succo di limone</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 busta di preparato per budino alla vaniglia (pudding pulver vanille)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">4 cucchiai semolino (weizengrieß)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">500g ciliegie denocciolate (meglio amarene) in Germania si trovano per es. le sauerkirschen in barattolo denocciolate</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1. preriscaldare il forno a 180º statico (160º ventilato). Rivestire con carta forno uno stampo a cerniera di 26 cm in diametro.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2. in una grande ciotola mescolare con le fruste elettriche burro, zucchero, succo di limone e semolino. Incorporare al composto il formaggio cremoso e il preparato per budino continuando a mescolare fino ad ottenere un composto cremoso ben amalgamato. Incorporare le uova, una alla volta. Infine aggiungere le ciliegie mescolando delicatamente.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">3. versare il composto nella tortiera ed infornare per 60 minuti, poi lasciare la torta dentro al forno spento per altri 30 minuti. Sfornare, lasciar raffreddare la torta leggermente, aprire lo stampo e far raffreddare completamente. Servirla dopo almeno 4h di frigo. </span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-large;"><b>Vanilla Cherry cheesecake (without bottom)</b></span><br />
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<a href="http://3.bp.blogspot.com/-OiMPXcl8O5M/VXs9a9vn4jI/AAAAAAAADMQ/7263eTDIXE0/s1600/cherry%2BcheesecakeT.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-OiMPXcl8O5M/VXs9a9vn4jI/AAAAAAAADMQ/7263eTDIXE0/s1600/cherry%2BcheesecakeT.jpg" /></a></div>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /><br />Finally, I had some time to put my hands and thoughts into preparing a new dessert. With the everyday life of raising a baby (and a super-energetic daugther) there are not many moments like that. And then this spring provides us with wonderful cherries ... perfect to sync into a sea of sweet soft cheese ... so here we go with </span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">cherries</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> cheesecake for the weekend! Simple recipe, excellent result!</span></div>
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<b>Ingredients (for a cake of 26cm in diameter)</b></div>
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1kg Magerquark (or cream cheese)</div>
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200g caster sugar</div>
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4 eggs</div>
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150g soft butter</div>
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1 tablespoon lemon juice</div>
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1 bag of vanilla pudding powder</div>
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4 tablespoons semolina (weizengrieß)</div>
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500g sour cherries eg. Sauerkirschen in the jar </div>
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1. Preheat the oven to 180º static (160º ventilated). Coat with parchment paper a springform pan of 26 cm in diameter.</div>
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2. in a large mixing bowl, whisk butter, sugar, lemon juice and semolina. Stir in the cream cheese and the pudding powder, whisking until the mixture is well blended. Stir in the eggs, one at a time. Finally add the cherries, stirring gently.</div>
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3. Pour the mixture into the cake pan and bake for 60 minutes, then turn off the oven and leave the cake in for another 30 minutes. Remove from oven, let it cool slightly, open the pan and let cool completely. Serve it after at least 4 hours in the refrigerator.</div>
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Letizia - The miss toolshttp://www.blogger.com/profile/09021943006111675845noreply@blogger.com13tag:blogger.com,1999:blog-8920626982264123979.post-53821554739087850822015-05-08T22:27:00.000+02:002015-05-08T22:27:06.396+02:00La regina delle pie: Rabarbaro e Fragole - Strawberry Rhubarb Pie<br />
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<a href="http://1.bp.blogspot.com/-uB7lMUnYMxE/VUnfLrTbSUI/AAAAAAAADKk/VPfkZrRAWHE/s1600/Pie%2Brhubarb%2BstrawberryT.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-uB7lMUnYMxE/VUnfLrTbSUI/AAAAAAAADKk/VPfkZrRAWHE/s1600/Pie%2Brhubarb%2BstrawberryT.jpg" /></a></div>
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<span class="Apple-style-span" style="color: #666666; font-family: Verdana, sans-serif; font-size: small;">Come ogni anno qui in Germania a preannunciare la Primavera contribuisce la comparsa nei reparti ortofrutticoli del <u>Rabarbaro</u>, questo <i>strano</i> vegetale la cui raccolta comincia per l'appunto nel mese di Aprile. Ho comprato per la prima volta il rabarbaro per farci un crumble circa tre anni fa, prima di allora pensavo fosse semplicemente una variante allegrotta di sedano, dal gambo rossiccio! Non avrei mai immaginato che tagliato semplicemente a pezzi, e in combinazione con una dose di zucchero e di calore, potesse sprigionare un aroma ed un profumo tanto intensi e particolari. </span></div>
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<a href="http://2.bp.blogspot.com/-hM0gBPNkF9w/VUnfVjhspBI/AAAAAAAADKs/dqB9BtHQ0Ak/s1600/Rab%26fragT.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-hM0gBPNkF9w/VUnfVjhspBI/AAAAAAAADKs/dqB9BtHQ0Ak/s1600/Rab%26fragT.jpg" /></a><span class="Apple-style-span" style="color: #666666; font-family: Verdana, sans-serif; font-size: small;">La pie al rabarbaro é un classico molto popolare in alcune delle aree dove il rabarbaro viene coltivato (Canada, Stati Uniti, Inghilterra); la pie come tipo di dolce non mi ha mai entusiasmato troppo, ma trovo la combinazione di rabarbaro e fragole uno sposalizio perfetto, in quanto queste ultime con la loro dolcezza bilanciano il gusto spigoloso (acidulo) del rabarbaro, ed il tutto racchiuso in un guscio croccante una combinazione deliziosa...</span><br />
<a name='more'></a><span class="Apple-style-span" style="color: #666666; font-family: Verdana, sans-serif; font-size: small;">ed ecco che per me quella fragole-rabarbaro é in assoluto la regina delle pie!...</span><br />
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<span class="Apple-style-span" style="color: #666666; font-family: Verdana, sans-serif;">Vi consiglio di non aspettare, se non lo avete ancora fatto, andate a comprare il rabarbaro e provatela!</span><br />
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<span class="Apple-style-span" style="color: #666666; font-family: Verdana, sans-serif;">Al legame di maternità...felice festa della mamma :)</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #666666;"><b>Ingredienti per una Pie di 26 cm in diametro:</b></span></span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: Verdana, sans-serif;"><u>Pie-Crust</u> (riadattata da Hairy-Bikes)</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #666666;">250g farina 00</span></span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: Verdana, sans-serif;">100g farina integrale</span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: Verdana, sans-serif;">180g burro, freddo a pezzi</span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: Verdana, sans-serif;">2 cucchiai zucchero semolato</span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: Verdana, sans-serif;">1 uovo M, sbattuto con 2 cucchiai di acqua fredda</span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: Verdana, sans-serif;">+ un uovo piccolo per spennellare il guscio</span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: Verdana, sans-serif;"><u>Ripieno:</u></span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: Verdana, sans-serif;">300g fragole</span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: Verdana, sans-serif;">250g rabarbaro </span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: Verdana, sans-serif;">150g zucchero di canna</span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: Verdana, sans-serif;">2 cucchiai di maizena</span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: Verdana, sans-serif;">1. Mescolare insieme le farine con lo zucchero e con le lame di un tritatutto, combinarle con il burro, fino ad ottenere un composto in briciole, poi aggiungere l'uovo e mescolare quel tanto che basta per ottenere una palla che si stacca dalle pareti (se il composto dovesse essere appiccicoso aggiungere un po' di farina). Dividere il composto in due, una metà poco più grande dell'altra, appiattirlo con le mani, avvolgerlo nella pellicola e riporlo in frigo almeno 30 minuti.</span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: Verdana, sans-serif;">Nel frattempo preparare il ripieno...</span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: Verdana, sans-serif;">2. Lavare il rabarbaro (togliere le foglie se presenti) e pulirlo come un sedano, poi tagliare le coste a pezzetti. Lavare e tagliare a pezzetti anche le fragole. Mescolare il tutto con lo zucchero e la maizena.</span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: Verdana, sans-serif;">3. Pre-riscldare il forno statico a 180 gradi o ventilato a 170 gradi. </span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: Verdana, sans-serif;">4. Stendere l'impasto per la pie in due dischi, con quello piú grande rivestire il fondo ed i bordi di una tortiera (imburrata ed infarinata), lasciandone fuoriuscire 1-cm. Versare dentro il ripieno e coprire con il secondo disco, sigillando i bordi con la parte in eccesso. </span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: Verdana, sans-serif;">5. Fare con un coltello dei piccoli tagli a raggiera per permettere la fuoriuscita del vapore, spennellare con l'uovo ed infornare per circa 50 minuti. La pie é pronta quando l'esterno é dorato ed il ripieno denso. Lasciar raffreddare completamente prima di servire.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-large;"><b>Strawberry Rhubarb Pie</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhseeq8nxLL0hs6cJxKM2mCInVrolLgez3uV-bqUf2JrV-K8hmGEMqOCWHS6CCstOGyErmPj2h0nPJC61PtvcOge8bc0F8-Ig_AeErrGpKgvA70lHnRcIa0V1jfqBoZzBKXXjp9VqvgPow/s1600/Pie+rabarbaro+2T.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhseeq8nxLL0hs6cJxKM2mCInVrolLgez3uV-bqUf2JrV-K8hmGEMqOCWHS6CCstOGyErmPj2h0nPJC61PtvcOge8bc0F8-Ig_AeErrGpKgvA70lHnRcIa0V1jfqBoZzBKXXjp9VqvgPow/s1600/Pie+rabarbaro+2T.jpg" /></a></div>
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<span class="Apple-style-span" style="color: #666666; font-family: Verdana, sans-serif;">The rhubarb pie is a classic very popular in some of the areas where the rhubarb is cultivated (Canada, United States, England); I find the combination of rhubarb with strawberries a perfect marriage, as the strawberries with their sweetness, balance the sharp tangy taste of rhubarb, and all wrapped in a crispy shell is a delicious combination ... for me this is without doubt the queen of the pies!</span></div>
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<b>Ingredients for a Pie of 26 cm in diameter:</b></div>
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<u>Pie-Crust</u> (adapted from Hairy-Bikes)</div>
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250g all purpose flour </div>
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100g wholemeal flour</div>
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180g butter, cold, cut into cubes</div>
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2 tablespoons sugar</div>
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1 egg M, beaten with 2 tablespoons cold water</div>
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+ a small egg for brushing the shell</div>
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<u>Filling</u>:</div>
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300g strawberries</div>
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250g rhubarb</div>
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150g cane sugar</div>
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2 tablespoons cornstarch</div>
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<span class="Apple-style-span" style="color: #666666; font-family: Verdana, sans-serif;">1. Mix together flour and sugar and with the blades of a food processor, combine the butter, until the mixture resemble coarse meal, then add the egg and mix just until the dough holds together (if the mixture should be sticky add a little bit of flour). Turn the dough into a working surface, d</span><span class="Apple-style-span" style="color: #666666; font-family: Verdana, sans-serif;">ivide the dough into two, one half a little bigger than the other, wrap in plastic wrap and refrigerate at least 30 minutes.</span></div>
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Meanwhile prepare the filling ...</div>
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2. Wash the rhubarb (remove the leaves) and clean it as a celery, then cut the ribs into pieces. Wash and slice the strawberries. Mix everything together with sugar and cornstarch.</div>
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3. Pre-heat the oven at 180 degrees.</div>
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4. Roll out the dough for the pie in two discs, with the largest coat the bottom and sides of a pie dish (greased and floured), leaving 1-cm at the edge. Pour in the filling and cover with the second disc, sealing the edges together.</div>
<span class="Apple-style-span" style="color: #666666; font-family: Verdana, sans-serif;">5. Cut slits in the top for the steam to escape, brush with egg and bake for about 50 minutes. </span><span class="Apple-style-span" style="color: #666666; font-family: Verdana, sans-serif;">The pie is done when the crust is nicely browned and the filling (that you can see through the venting holes) thick and bubbly.</span><span class="Apple-style-span" style="color: #666666; font-family: Verdana, sans-serif;"></span><br />
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<span class="Apple-style-span" style="color: #666666; font-family: Verdana, sans-serif;">Allow to cool completely before serving.</span></div>
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<a href="http://3.bp.blogspot.com/-UXU0WIB0s2E/VUx_lLZTPxI/AAAAAAAADLM/37eRmi2czDg/s1600/Pie%2BrabarbaroT.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-UXU0WIB0s2E/VUx_lLZTPxI/AAAAAAAADLM/37eRmi2czDg/s640/Pie%2BrabarbaroT.jpg" width="640" /></a></div>
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</span>Letizia - The miss toolshttp://www.blogger.com/profile/09021943006111675845noreply@blogger.com6tag:blogger.com,1999:blog-8920626982264123979.post-57578528067304173852015-04-26T15:21:00.001+02:002015-04-26T15:23:32.059+02:00Semplici gattó di patate monoporzione - Italian potatoes gateau<div style="text-align: justify;">
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<a href="http://1.bp.blogspot.com/-4w3AZJtOWpE/VTo3WumGnkI/AAAAAAAADJo/fM6jG36v4ag/s1600/Gateau%2Bdi%2Bpatate-open.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-4w3AZJtOWpE/VTo3WumGnkI/AAAAAAAADJo/fM6jG36v4ag/s1600/Gateau%2Bdi%2Bpatate-open.jpg" /></a></div>
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<span class="Apple-style-span" style="color: #444444; font-family: 'Courier New', Courier, monospace; line-height: 25px;"><span class="Apple-style-span" style="font-size: large;">(scroll down for the english recipe)</span></span><br />
<span class="Apple-style-span" style="color: #444444; font-family: 'Courier New', Courier, monospace; font-size: medium; line-height: 25px;"><br /></span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><i>Happyness is homedade</i>...e finalmente sto imparando a trovarla ogni giorno di piú nella semplicità della quotidianità, </span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">nelle piccole o grandi gioie che la illuminano, </span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">nonostante le difficoltá che il viver quotidiano spesso implica. </span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Adesso che il tempo, con la nascita del mio secondo bimbo, é diventato un fattore ancor più prezioso, riesco meglio ad assaporare singoli piccoli momenti, sia </span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">quelli sempre piú rari, che riesco a regalare</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> a me stessa (sedermi sul divano a godere di un pó di silenzio assoluto, leggere qualche pagina dal mio adorato kindle, cucinare qualcosa e riuscire a scattare qualche foto per il blog, sfogliare un libro di cucina, scrivere un nuovo post...) che quelli che riesco a regalare alla mia famiglia (giocare, fare dei lavoretti creativi, uscire in bici, andare al parco...nonostante in casa ci sia sempre qualcosa da pulire, lavare, comprare, cucinare, organizzare, aggiustare!)</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Jordi ha due mesi, ed ha scoperto che fuori dalle mura domestiche c'é tutto un mondo, del quale si é letteralmente innamorato! So anche il momento esatto in cui ció é avvenuto, circa dieci giorni fa, quando a passeggio con la navetta, visto che faceva finalmente un pó di caldo, gli ho aperto la cappottina...ha spalancato gli occhi, cominciando a puntarli verso il cielo, gli alberi, gli edifici, su tutto ció al quale poteva arrivare il suo sguardo da sdraiato, ha guardato senza sosta, fino a casa, con la stessa meraviglia e intensità con le quali guarderebbe un cieco al quale torna la vista!...non so con che nitidezza e definizione un bimbo di due mesi possa vedere, ma qualcosa ha visto e ció che a visto gli é definitivamente piaciuto perché, da quel momento...vuole sempre, sempre uscire!.....ed é cosí che ogni tentativo di farlo addormentare la mattina e poi far qualcosa in casa é ormai vano!</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Lui la mattina piange, con tutta la disperazione della quale solo un bebé é capace!...ma guarda caso giá appena gli comincio a mettere la tutina si calma e appena usciamo gli torna improvvisamente il buonumore! ...ma anche uscendo c'é tutto un range di preferenze! Shopping di abbigliamento non se ne parla, il suo sguardo raggiunge solo il tetto dei negozi e dopo 5 minuti diventa tutto monotono, i supermercati sono ben accetti, a quanto pare gli scaffali sono alla portata dei suoi sguardi, autobus si, metropolitane no, e cappottina ovviamente sempre aperta! Lui riesce a star sveglio per ore a guardare...come dice un aforisma, chi afferma di dormire quanto un bimbo, in genere non ha avuto figli!</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Con un bimbo piccolo occorre continuamente priorizzare ogni attivitá da svolgere, é una costante lotta contro il tempo, cominciare a fare qualcosa con la speranza di portarla a termine. Il che in termini culinari vuol dire preparare qualcosa di semplice, nel piú rapido tempo possibile; come questi gattó di patate (come lo ha sempre chiamato la mia mamma che lo cucinava spessissimo, mentre io la prendevo in giro credendo che fosse solo lei a chiamarlo cosí) che in versione monoporzione, ed accompagnati da una bella insalata fanno anche la loro bella figura!</span></div>
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<a href="http://1.bp.blogspot.com/-f2ta-gj4t7E/VTzb8jNK6sI/AAAAAAAADJ8/aF9eBSCewt4/s1600/Mini%2Bgateau%2Bpatate.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-f2ta-gj4t7E/VTzb8jNK6sI/AAAAAAAADJ8/aF9eBSCewt4/s1600/Mini%2Bgateau%2Bpatate.jpg" /></a></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><u>Ingredienti per circa 6 mini-gateau</u></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1.5Kg patate</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 uova</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">20g burro</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 mozzarelle (o scamorza)</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">50g parmigiano</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">6 fette di prosciutto cotto</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">pangrattato q.b</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">noce moscata, sale, pepe q.b</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">6 anelli in metallo (io li ho usati da 10 cm in diametro)</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1. Lavare le patate sotto l'acqua corrente e metterle a bollire con la buccia in abbondante acqua finché soffici (circa 30 minuti)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2. Spellarle ancora calde e schiacciarle immediatamente con lo schiacciapatate raccogliendole in una ciotola capiente.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">3. Aggiungere subito il burro e mescolare bene il composto.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">4. Poi aggiungere le uova sbattute con il parmigiano, sale, pepe e noce moscata in base ai gusti ed amalgamare ben bene il composto.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">5. Avvalendosi di anelli di metallo, formare una torretta con uno strato di composto di patata schiacciato bene sul fondo, dadini di mozzarella, prosciutto cotto, ed un secondo strato di patate per finire. Cospargere di pangrattato, scaglie di parmigiano ed un ciuffetto di burro.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">6. Infornare a 180º per 25 minuti, togliere dagli anelli e farli intiepidire prima di servirli.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-large;"><b>Italians potatoes gateau</b></span><br />
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<a href="http://4.bp.blogspot.com/-2xrRMkkFX8w/VTzgQDfx4BI/AAAAAAAADKI/37jwKCWQ4ZY/s1600/italian%2Bpotatoes%2Bgateau.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-2xrRMkkFX8w/VTzgQDfx4BI/AAAAAAAADKI/37jwKCWQ4ZY/s1600/italian%2Bpotatoes%2Bgateau.jpg" /></a></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">One of the best 4-season comfort food for the everyday cooking!</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Amazingly simple and such a good taste.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><u>Serves about 6 mini-gateau </u></span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1.5kg potatoes </span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 eggs <br />20g butter <br />400g mozzarella cheese (or scamorza) <br />50g grated parmesan <br />6 slices cooked ham <br />breadcrumbs q.b <br />nutmeg, salt, pepper q.b <br /><br /> 6 metal rings, 10cm in diameter) <br /><br /> 1. Wash the potatoes under running water and put to boil with their skins on, in plenty of water, until soft (about 30 minutes) <br />2. Peel while still hot, and mash </span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">immediately</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> with a potato masher, gathering them in a large bowl. </span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">3. Immediately add the butter and stir the mixture well. <br />4. Then add the beaten eggs with the Parmesan cheese, salt, pepper and nutmeg according to taste and stir the mixture well. <br />5. Making use of metal rings, form a turret with a layer of potato on the bottom, diced mozzarella cheese, an ham slice, and a second layer of potatoes to end. Sprinkle over the bread crumbs, parmesan cheese and a sprig of butter. <br />6. Bake at 180 degrees for 25 minutes, remove from the rings and get them to cool before serving.</span></div>
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Letizia - The miss toolshttp://www.blogger.com/profile/09021943006111675845noreply@blogger.com4tag:blogger.com,1999:blog-8920626982264123979.post-73840814478481365452015-04-02T11:57:00.000+02:002015-04-07T10:16:00.533+02:00Cake-Pops Pasquali (preparati con la piastra) - Easter Cake-Pops (made with cake-pops maker)<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-9T8ss2IaR0o/VRxXJIdacYI/AAAAAAAADIg/MtK-QfbxEq4/s1600/Happy%2BEaster%2Bpops2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-9T8ss2IaR0o/VRxXJIdacYI/AAAAAAAADIg/MtK-QfbxEq4/s1600/Happy%2BEaster%2Bpops2.jpg" /></a></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; line-height: 18px;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; line-height: 25px;"><span class="Apple-style-span" style="color: #444444;"><span class="Apple-style-span" style="font-size: large;">(scroll down for the english recipe)</span></span></span></span></span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Finalmente le giornate si sono allungate e si respira aria di Primavera anche a Berlino! La cittá comincia a risvegliarsi e come ogni anno la mia piazza preferita che vi ho mostrato qui, <a href="http://themisstools.blogspot.de/2014/04/pizzette-con-impasto-al-quark-mini.html">Viktoria Louise Platz</a> é stata riempita con tante violette colorate. Ieri peró ha nevicato, é stata una vista un pó surreale, appena aperte le tende al mattino, vedere cader giú quei grandi fiocchi bianchi, sembrava che qualcuno stesse sprimacciando cuscini di piume!</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Dalla nascita di <a href="http://themisstools.blogspot.it/2015/03/un-benvenuto-al-mio-pulcino-ed-unode.html">Jordi</a> non ho avuto proprio piú tempo per mettermi in cucina, soprattutto per sperimentare coi dolci (ció che piú mi piace!), ma la mia bimba desiderava tanto dei cake-pops decorati da portare all'asilo, per la colazione di Pasqua con i suoi amichetti; cosí ho fatto del mio meglio per accontentarla! Queste deliziose palline di torta ricoperte di cioccolato non sono difficili da preparare, ci vuole del tempo a disposizione, ma possono essere preparati a tappe, e tra un passaggio e l'altro ci si può tranquillamente fermare.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Io preparo le palline di pan di spagna con la <i>piastra per cake-pops</i>, questo metodo é meno versatile rispetto a preparare i classici cake-pops di <i>Bakerella</i> (con le torte sbriciolate amalgamate con glassa o marmellata), questi ultimi infatti possono essere modellati in diverse forme, mentre quelli preparati con la piastra sono esclusivamente tondi; io peró trovo la piastra comoda da usare, la loro preparazione piú veloce ed anche il gusto (piú light) mi piace di piú.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Ecco quindi la ricetta che uso per preparare delle perfette, soffici palline di torta per cake-pops e come decorarli avendo pochissimo tempo e materiale a disposizione...</span></div>
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<a href="http://4.bp.blogspot.com/-GWNzhaIkk_8/VRxNmD1LGJI/AAAAAAAADII/NpRDtOPoPhA/s1600/Happy%2BEaster%2Bpops%2B6.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-GWNzhaIkk_8/VRxNmD1LGJI/AAAAAAAADII/NpRDtOPoPhA/s1600/Happy%2BEaster%2Bpops%2B6.jpg" /></a><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">...non solo i bambini saranno felici!</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><u style="font-weight: bold;">Ricetta Cake-Pops alla Vaniglia</u> (circa 30)</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">190g zucchero</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">110g burro, morbido a t.a</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">125ml latte</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 uova</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">aroma vaniglia q.b</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 cucchiaino di lievito per dolci</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">un pizzico di sa</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">le</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><u><b>Inoltre:</b></u></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">cioccolato fondente</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">zuccherini a forma di cuore e di fiore</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">sac a poche</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">bastoncini</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1. Setacciare in una ciotola la farina con il lievito, aggiungere un pizzico di sale.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2. In una seconda ciotola montare col le fruste il burro con lo zucchero, fino ad avere un composto soffice e ben amalgamato, aggiungere un uovo alla volta continuando a montare finché ben incorporati al composto. Aggiungere aroma vaniglia (circa 10 gocce).</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">3. Incorporare con una spatola al composto di burro e uova, farina e latte in maniera alternata, mescolare quanto basta per avere un composto omogeneo.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">4. Accendere la piastra per cake-pops. </span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">5. Versare il composto ottenuto in una sac á poche; io uso uno di quei sacchetti di plastica per congelare gli alimenti, lo chiudo con un laccetto e taglio uno degli angoli. Riempire la parte inferiore di ogni incavo fino al limite massimo, chiudere la piastra ed aspettare circa 6-7 minuti. Rimuovere le palline e farle raffreddare su una gratella.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">6. Quando saranno ben fredde, sciogliere il cioccolato a bagnomaria, prendere un bastoncino, immergere una delle punte nel cioccolato ed infilzarvi una pallina (facendo attenzione a non sbucare nella parte superiore di essa!), procedere cosí con tutte le palline. <u>Far solidificare bene il cioccolato cosí che la pallina sará stabile sul bastoncino.</u></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">7. Passare ogni pallina nel cioccolato fuso, ricoprendola da ogni lato, far solidificare un pó il cioccolato (ma non del tutto) prima di procedere con le decorazioni. Per i pulcini in foto ho usato fiorellini, fiocchetti e occhi fatti in pasta di zucchero, zuccherini a cuore per il naso ed a fiore per le zampette!...</span></div>
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Buona Pasqua a tutti!<br /><br /><br /> <br /><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-large;"> Easter Cake-Pops (with cake-pops maker)</span></b><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-large;"><b><br /></b></span>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">From the birth of my son Jordi, I didn't have time to bake and especially to experiment with sweet (what I most like!), but my daughter wished so much decorated cake-pops to take to childcare for the Easter breakfast with her friends; so I did my best to please her! These delicious little balls of cake covered with chocolate are not difficult to make, it takes some time, but they can be prepared in stages, and between each step one can stop. </span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I make the balls of sponge cake with the <i>cake-pops maker</i>, this method is less versatile than preparing the classic <i>Bakerella</i> cake-pops (with crumbled cakes mixed with frosting or jam), the latter in fact can be modeled in different shapes, while those prepared with the cake-pops maker are exclusively round; but I find their preparation faster using the cake-pops maker and I like the taste ('lighter') more. Here is the recipe that I use to make perfect, fluffy cake balls:</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> <b style="text-decoration: underline;">Vanilla Cake-Pops </b>(about 30 pieces)<br />190g all purpose flour <br />190g caster sugar <br />110g butter, soft <br />125ml milk <br />2 eggs <br />vanilla flavor <br />1 teaspoon baking powder <br />a pinch of salt <br /><br /> </span></div>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">In Addition: <br />plain chocolate <br />sugar fondant <br />candies in the shape of heart and flower <br />pastry bag <br />sticks </span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1. Sift flour and yeast into a bowl, add a pinch of salt. </span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2. In a second bowl whisk butter and sugar until creamy, fluffy and well blended, add one egg at a time, whisk in until fully incorporated into the mixture. Add vanilla flavor (about 10 drops). </span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">3. Stir in with a spatula, flour and milk alternately, mixing just enough to have a homogeneous mixture. </span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">4. Turn on the cake-pops maker. </span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">5. Pour the mixture into a pastry bag; I use one of those plastic bags to freeze food, I close it with a strap and cut one of the corners. Fill the bottom of each hole up to the limit, close the cake maker and wait for about 6-7 minutes. Remove the balls and let them cool on a wire rack. </span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">6. When they are cold, melt the chocolate in a water bath, take a stick, dip it in chocolate and one of the tips and place a ball on it (being careful not to come out on top of it!). Do so with all the balls. Let the chocolate harden so that the ball will be stable on the stick. </span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">7. Dip each ball into the melted chocolate, let it harden a little bit (but not entirely) before proceeding with the decorations. For the chicks in photos I used flowers, bows and eyes made of sugar fondant, and heart candies for the nose and flower for the legs! </span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Happy Easter!</span></div>
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Letizia - The miss toolshttp://www.blogger.com/profile/09021943006111675845noreply@blogger.com6tag:blogger.com,1999:blog-8920626982264123979.post-4304719643641401122015-03-28T22:29:00.000+01:002015-03-28T22:29:14.140+01:00Un benvenuto al mio pulcino, ed un'ode alle Hebamme!<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="color: #444444; font-family: Verdana, sans-serif; font-size: small;">Ed ecco finalmente il mio primo post 'post-partum' dedicato al mio dolce pulcino venuto al mondo un mese e mezzo fa! Come si sa l'arrivo di un bebè stravolge completamente i ritmi e le abitudini e pur avendo già avuto una prima esperienza di maternità, devo dire che non si é mai davvero preparati! Anzi, proprio perché ci si sente giá rodati si fa l'errore di sopravvalutare se stessi e la propria capacità di gestire la nuova situazione. In realtà, anche dopo così poco tempo, mi rendo conto che ogni bambino é un individuo con un suo linguaggio ed una sua personalità, e non é detto per esempio, che le 'tecniche' per calmare il pianto usate con il primo figlio, funzionino anche con il secondo!</span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: Verdana, sans-serif; font-size: small;">Qui in Germania per le prime due settimane dopo il parto viene a casa tutti i giorni una puericultrice o <i>Hebamme</i> (in tedesco), poi in base alle necessità, c'é un altro numero di incontri su richiesta. Non immaginate che venga a trascorrere ore a casa con voi, viene in genere per non più di mezz'ora, si occupa di pesare il bambino, di monitorare la caduta del cordone ombelicale, di fargli con voi il primo bagnetto se vi sentite insicure nel farlo da sole, di darvi consigli in generale sulla cura del bambino. Inoltre, si occupa anche della neo-mamma, sia per quanto riguarda la salute post-parto o eventuali problemi nell'allattamento, sia soprattutto é attenta a come state psicologicamente; ascolta i vostri dubbi, bisogni materiali e anche interiori, cosa non banale, visto che dopo il parto le attenzioni vostre e di chi vi circonda vengono automaticamente convogliate sul bebè! </span><br />
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<span class="Apple-style-span" style="color: #444444; font-family: Verdana, sans-serif; font-size: small;">Per me é stata una figura di supporto fondamentale, soprattutto alla mia prima esperienza di maternità, quando con tre settimane di anticipo sono tornata a casa con un piccolissimo fagottino dalle incredibili capacità comunicative ;-) ossia piangere per ore senza tregua! Dalla Hebamme ho imparato tantissimo, non solo grazie ai suoi consigli ma anche semplicemente nell'osservarla. Ogni volta che arrivava, era una specie di maga-fata, la sua spigliatezza nell'interagire con il bebé mi ha sempre lasciata sbalordita; é successo più volte che da ore tentassi di calmare la mia bimba che strillava, quando improvvisamente suonava lei, entrava silenziosa, si toglieva le scarpe, lavava le mani e mi chiedeva con tutta calma come andava...io rispondevo furiosa "come vuoi che vada?...non vedi come strilla? e da ore che va avanti cosí" e lei "vuoi che la prenda io?" (e me lo chiedi?!), non aveva finito la frase che io la lanciavo praticamente tra le sue braccia!...lei si sedeva comodamente su una sedia (quando io avevo macinato Km camminando avanti e indietro per casa) la prendeva stringendola immobile tra le braccia (io avevo fatto pure le acrobazie per cambiarla di posizione sperando di trovare quella giusta che la calmasse), e cominciava a interagire con lei parlandole, come se con quel pianto la mia bimba le stesse dicendo qualcosa e...MAGIA!...dopo cinque minuti di strilla e dimenamenti, le strilla diventavano vagiti sempre piú flebili, il respiro tornava regolare, e dopo poco si addormentava pure! Osservavo la scena con un senso di frustrazione e inadeguatezza tremendi!</span><br />
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<span class="Apple-style-span" style="color: #444444; font-family: Verdana, sans-serif; font-size: small;">Ma lei non mi ha mai fatto sentire inadeguata, né matta come mi sentii io stessa quando un giorno le dissi: "non ne posso piú, stiamo in casa e non smette mai di piangere, appena usciamo, giá nel pianerottolo smette immediatamente, ma io non ho le energie per uscire sempre, prepararmi, portare giú la navetta (senza ascensore!)...ho pensato di metterla a dormire nel balcone! (la mia bimba é nata a Novembre ed erano i primi di Dicembre). Lei con tutta serietà disse: "E perché no?"...io "eh?! posso provare davvero a metterla nel balcone?", lei "certo, se le piace stare all'aria aperta!" ...ha funzionato, i migliori pisolini la mia bimba se li é fatti imbacuccata dentro la navetta, poggiata su un tavolino in balcone a molti gradi sotto zero di un Dicembre Berlinese!...l'unico inconveniente era quello spiraglio del balcone che dovevo lasciare aperto perché coi vetri camera non l'avrei sentita piangere! </span><br />
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<span class="Apple-style-span" style="color: #444444; font-family: Verdana, sans-serif; font-size: small;">Grazie alla Hebamme ho capito che quando un bimbo piange é fondamentale calmarsi per riuscire a calmarlo, se necessario lasciarlo piangere per un pó, andare in un'altra stanza a respirare profondamente e poi tornare. All'inizio occorre passare del tempo con il proprio bebé in un'atmosfera tranquilla, osservarli e ascoltare il loro pianto come un linguaggio da decifrare per capire se piangono per fame, per sonno, per dolore fisico, o semplicemente per il bisogno di essere tranquillizzati, di sapere che non sono soli.</span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: Verdana, sans-serif; font-size: small;">Beh, tutto questo in teoria sembra facile, ma passare alla pratica e far si che questa funzioni é tutta un'altra storia; é incredibile quanto piangano i bambini! Anche questa volta mi é stato necessario osservare lei in azione per ricordarmi che agitarsi non serve a nulla, e che se i loro bisogni sono soddisfatti (ha mangiato, ha il pannolino pulito, non é sudato etc) e piangono, c'é poco da fare se non appunto stare caaaalmi, mettersi comodi, tenerli stretti e tranquillizzarli con la voce (con lei funziona, con me un pó meno!). </span><br />
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<span class="Apple-style-span" style="color: #444444; font-family: Verdana, sans-serif; font-size: small;">A proposito di tenerli stretti, la tecnica della "mummificazione" é grandiosa! Qui se il bimbo piange te la suggeriscono giá in clinica, e devo dire che funziona davvero. I bebé sono abituati ad uno spazio ridottissimo e non trovare un confine intorno li disorienta ed impaurisce, inoltre capita che si sveglino di soprassalto scossi dalla paura per il movimento dei loro stessi arti (o dopo averli addormentati in braccio, allargano improvvisamente le braccia nel momento in cui vengono riposti nella loro culla, svegliandosi di soprassalto). Ecco perché farli dormire fasciati in un telo e con gli arti bloccati li aiuta a rilassarsi. Qui questo modo per avvolgerli si chiama '<i>pucken</i>' (se lo digitate in google trovate come si fa).</span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: Verdana, sans-serif; font-size: small;">Una cosa un pó bizarra che voglio mostrarvi é come la Hebamme pesa in casa i bebé (senza la necessità di quelle ingombranti e costose bilance per neonato):</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /><br />Vi serviranno una busta di cotone per la spesa ed una bilancia per valigie, mettete il bebé nella busta, attaccate i manici al gancio della bilancia et voilá!<br />(Sono rimasta a bocca aperta anch'io la prima volta che gliel'ho visto fare!)</span><div style="font: normal normal normal 16px/normal Verdana; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
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<span class="Apple-style-span" style="color: #444444; font-family: Verdana, sans-serif; font-size: small;">Insomma, io spero tanto che l'assistenza di una puericultrice in casa entri in vigore anche in Italia!<br /><br />Nell'ultimo mese di gravidanza ho realizzato il fiocco nascita in foto, non che qui si usi, ma a me piace molto l'idea del fiocco all'arrivo a casa per dare il benvenuto al nuovo arrivato! Non ho pensato a fotografare gli step, ma se vi piace, ecco il materiale usato, piú dei fogli di feltro spesso 0.5cm, dai quali ho ritagliato a mano le bandierine e le lettere.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjVdKZGdCk-Pd8oXsexeKwO8jw0PIh0T1LsCx5ZjiOK7r0Upcjuo-0JfYKRxDPKVbznIX_n5IrIe4-9nkDMt4wzs9_ImGm40119bhiXwafxaa2ez87k5T0HmsZV0N48_Eg4npdXap1-z8/s1600/Fiocco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjVdKZGdCk-Pd8oXsexeKwO8jw0PIh0T1LsCx5ZjiOK7r0Upcjuo-0JfYKRxDPKVbznIX_n5IrIe4-9nkDMt4wzs9_ImGm40119bhiXwafxaa2ez87k5T0HmsZV0N48_Eg4npdXap1-z8/s1600/Fiocco.jpg" height="320" width="320" /></a></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span><span class="Apple-style-span" style="color: #444444;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">In questo mese e mezzo cucinare qualcosa di decente é stato impossibile, e mi son detta più volte che avrei proprio dovuto seguire il consiglio di rifornirsi di pietanze da surgelare in modo da avere una scorta di cibo pronto per il post parto, ma a</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">vevo rimosso quanto un bebé sia capace di assorbire tutto il nostro tempo nonché la mancanza di sonno a rallentare le azioni piu' elementari! Chissá quando riusciró a produrre qualcosa di pubblicabile!</span></span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Verdana, sans-serif;">Per la Pasqua ho promesso alla mia bimba dei cake-pops decorati, spero quindi di tornare presto con un nuovo post!</span><br />
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<span class="Apple-style-span" style="color: #444444; font-family: Verdana, sans-serif;">Time-out!</span><br />
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Letizia - The miss toolshttp://www.blogger.com/profile/09021943006111675845noreply@blogger.com10tag:blogger.com,1999:blog-8920626982264123979.post-9115044750524678992015-01-30T18:03:00.003+01:002015-01-30T18:03:34.160+01:00Strepitosa torta di carote con frosting al burro di arachidi - Deluxe carrot cake with peanut butter frosting<a href="http://3.bp.blogspot.com/-PRrwVhVgurc/VMt_yBDVjyI/AAAAAAAADFI/SzjwBfL1wHw/s1600/Torta%2BcaroteT.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-PRrwVhVgurc/VMt_yBDVjyI/AAAAAAAADFI/SzjwBfL1wHw/s1600/Torta%2BcaroteT.jpg" /></a><span class="Apple-style-span" style="color: #666666; font-family: 'Courier New', Courier, monospace; font-size: large; line-height: 25px;"><br /></span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large; line-height: 25px;"><span class="Apple-style-span" style="color: #444444;">(scroll down for the english recipe)</span></span><br />
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<span class="Apple-style-span" style="color: #444444; font-family: Verdana, sans-serif;">Per il mio compleanno </span><span class="Apple-style-span" style="color: #444444; font-family: Verdana, sans-serif;">sono stata tutto il giorno a casa, rilassandomi con le mie attività preferite: leggere e preparare un dolce. Ho scelto con cura il dolce del quale avevo voglia ed una poesia, e me li sono dedicati.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">"Per essere grande, sii intero: non esagerare</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">E non escludere niente di te.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Sii tutto in ogni cosa.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Metti quanto sei nel minimo che fai."</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">(Fernando Pessoa)</span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: Verdana, sans-serif;">Ho preparato la torta di carote, una delle mie preferite, umida e soffice, con tante carote e mandorle, ed una nota di cannella. L'ho spalmata di crema al mascarpone, poi ho tirato fuori dal cassetto quel barattolo nuovo di burro di arachidi comprato tanto tempo fa al reparto di cose americane del KaDeWe e l'ho decorata con delle roselline al mascarpone e burro di arachidi. Il risultato é stato splendido, il lupo e la lupetta di casa al loro rientro hanno gradito molto la sorpresa!</span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Verdana, sans-serif;">Se cercate la ricetta della torta di carote perfetta provate questa:</span><br />
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<span class="Apple-style-span" style="color: #444444; font-family: Verdana, sans-serif; font-size: small;">200g zucchero semolato</span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: Verdana, sans-serif; font-size: small;">230g carote grattugiate</span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: Verdana, sans-serif; font-size: small;">150g farina di mandorle</span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: Verdana, sans-serif; font-size: small;">1/2 cucchiaino di lievito</span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: Verdana, sans-serif; font-size: small;">scorza di 1/2 limone-bio</span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: Verdana, sans-serif; font-size: small;">250g mascarpone </span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: Verdana, sans-serif; font-size: small;">60g zucchero a velo</span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: Verdana, sans-serif; font-size: small;">120ml panna 30%</span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: Verdana, sans-serif; font-size: small;">2 cucchiaini di burro di arachidi</span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: Verdana, sans-serif; font-size: small;">1. Pre-riscaldare il forno a 190ºC. Imburrare ed infarinare una tortiera a cerniera. Separare in due ciotole i tuorli dagli albumi.</span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: Verdana, sans-serif; font-size: small;">2. Montare bene i tuorli con lo zucchero e la scorza di limone</span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: Verdana, sans-serif; font-size: small;">3. Mescolare bene le farine con il lievito ed aromatizzare a piacere con cannella e noce moscata, incorporare ai tuorli con una spatola le carote e poi le farine.</span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: Verdana, sans-serif; font-size: small;">4. Montare a neve gli albumi ed incorporarli con una spatola al composto con movimenti dal basso verso l'alto.</span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: Verdana, sans-serif; font-size: small;">5. Infornare a 190 gradi per circa 40 minuti, fare la prova dello stuzzicadenti.</span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: Verdana, sans-serif; font-size: small;">La torta deve risultare umida ma non appiccicosa.</span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: Verdana, sans-serif; font-size: small;"><u>Nel frattempo preparare il frosting:</u></span></div>
<span class="Apple-style-span" style="color: #444444;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Dividere il mascarpone in due ciotole con 125g cad. Aggiungere ad ogni metà 30g di zucchero a velo e 60 ml di panna. Mescolare bene con un frullino elettrico. Aggiungere ad una delle metà due cucchiaini di burro di arachidi ed amalgamare con il frullino.</span><span class="Apple-style-span" style="line-height: 25px;">
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<span class="Apple-style-span" style="line-height: 25px;"><span class="Apple-style-span" style="color: #444444; font-family: Verdana, sans-serif; font-size: small;">Tenere in frigo. </span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Sfornare la torta e farla raffreddare su una gratella. Poi dividerla in tre strati. Farcire i due strati interni con il composto al mascarpone semplice e con una sac a poche munita di beccuccio a stella decorare l'esterno con il frosting al burro di arachidi. </span></div>
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For my birthday, I spent all day at home, relaxing with my favorite activities: reading and baking. I chosen with care the cake I whished and a poem, and I dedicated them to me. </span><span class="Apple-style-span" style="color: #444444;"><br /></span><blockquote class="tr_bq">
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<span class="Apple-style-span" style="color: #444444; font-family: Verdana, sans-serif;">“To be great, be whole; </span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: Verdana, sans-serif;">Exclude nothing, exaggerate nothing that is not you. </span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: Verdana, sans-serif;">Be whole in everything. </span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: Verdana, sans-serif;">Put all you are into the smallest thing you do.”</span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: Verdana, sans-serif; font-size: x-small;">(Fernando Pessoa)</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #444444;">I baked the carrot cake, one of my favorites, moist and soft, with many carrots and almonds, and a note of cinnamon. I spread it with mascarpone cream, then I pulled out of the drawer that jar of peanut butter bought long ago at the American department of the KaDeWe and I decorated it with roses of mascarpone and peanut butter. The result was splendid! <br /></span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #444444;">If you are looking for the perfect carrot cake recipe, try this:</span></span><div style="color: #444444; font-family: Verdana, sans-serif;">
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<b><span class="Apple-style-span" style="color: #444444; font-family: Verdana, sans-serif;">Ingredients for a 20cm cake tin.</span></b><span class="Apple-style-span" style="color: #444444;"><span class="Apple-style-span" style="line-height: 25px;"><div style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;"><u><i>For the cake</i></u></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">2 big eggs </span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">200g caster sugar</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">200g grated carrots</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">150g ground almonds</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">75g flour</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">1/2 teaspoon baking powder</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">nutmeg </span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">cinnamon </span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">zest of 1/2 lemon-bio</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;"><u><i>Frosting:</i></u></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">250g mascarpone cheese</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">60g icing sugar</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">120ml cream 30%</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">2 teaspoons of peanut butter</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">1. Pre-heat the oven to 190ºC. Grease and flour the cake tin. Separate into two bowls the yolks from the whites.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">2. Mix the flour and ground almonds with baking powder, cinnamon and nutmeg to taste. Beat the yolks with the sugar and lemon zest, with an electric mixer until thick and pale. </span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">3.Mix in with a spatula the carrots and then flours mixture until combined.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">4. Whisk the egg whites until stiff and fold into the yolks mixture with a spatula with movements from the bottom up.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">5. Bake at 190 degrees for about 40 minutes, do the toothpick test.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">The cake should be moist but not sticky.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;"><u>Meanwhile, prepare the frosting:</u></span></div>
</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Divide the mascarpone into two bowls with 125g each. To each half add 30g icing sugar and 60 ml cream. Mix well with an electric mixer. Add to an half two teaspoons of peanut butter and whisk.</span></span><span class="Apple-style-span" style="line-height: 25px;"><span class="Apple-style-span" style="color: #444444;">
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<span class="Apple-style-span" style="color: #444444; font-family: Verdana, sans-serif; font-size: small;">Keep in the fridge.</span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: Verdana, sans-serif; font-size: small;"><i>Assembly:</i></span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: Verdana, sans-serif; font-size: small;">Remove the cake from the oven, turn it out, and let it cool on a wire rack. Divide it into three layers. Stuff the two inner layers with the mascarpone and with a pastry bag fitted with a star nozzle decorate the outside with peanut butter frosting.</span></div>
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Letizia - The miss toolshttp://www.blogger.com/profile/09021943006111675845noreply@blogger.com9tag:blogger.com,1999:blog-8920626982264123979.post-26810913129077898192015-01-21T12:21:00.000+01:002015-01-21T12:21:14.657+01:00Tortino di spinaci e orzo perlato con cipolle in agrodolce...ed una domanda - Spinach and pearl barley with sweet & sour onions <div class="separator" style="clear: both; text-align: center;">
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<a href="http://4.bp.blogspot.com/-mPHDd_umMG8/VL6KQBtGx3I/AAAAAAAADEU/L1lxEXTqoq8/s1600/Tortino%2Bdi%2Bspinaci%2C%2Borzo%2C%2Bcipolla.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-mPHDd_umMG8/VL6KQBtGx3I/AAAAAAAADEU/L1lxEXTqoq8/s1600/Tortino%2Bdi%2Bspinaci%2C%2Borzo%2C%2Bcipolla.jpg" /></a></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: large;"><span class="Apple-style-span" style="color: #666666; font-family: 'Courier New', Courier, monospace; line-height: 25px;">(scroll down for the english recipe)</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Buon 2015! Enormemente in ritardo, ma ancora in tempo per augurarvi un anno sereno ed un avvicinamento ai sogni che portate nel cuore. </span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I miei post sono stati negli ultimi tempi ancora più radi del solito, la ragione é, che la maggior parte delle mie energie é stata assorbita da una bella maratona di 9 mesi: la dolce attesa! A</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">desso </span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">che </span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">mancano gli ultimi metri e</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> </span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">quei movimenti ovattati dal liquido amniotico sono forti e netti</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">, </span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">la voglia di arrivare al traguardo é tantissima! </span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Dopo le festività il desiderio é di tornare ad un'alimentazione più equilibrata, ma senza rinunciare al gusto. Così come primo post del 2015 voglio proporvi un piatto che adoro e che farà felici i vostri commensali vegetariani, un piatto delizioso e bello a vedersi, un tortino di orzo perlato, spinaci, e cipolla in agrodolce con uvetta. Provatelo e non resterete delusi.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><i>La domanda é</i>: poiché la mia prima e unica piccola planetaria - Kenwood prospero - é passata a nuova vita (ha fatto il suo dovere ma non ne sono mai stata davvero soddisfatta), l'indecisione adesso é se investire una volta per tutte in un Kitchen Aid (ne vale il prezzo?) o comprare il Kenwood KMix. </span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Se usate regolarmente la planetaria Kenwood Kmix potreste dirmi per favore come vi trovate? O magari darmi la vostra opinione in merito alle due? Vi ringrazio.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh35AtnhKkwLauFqxzaRvuyvErpPb7_ZtAaaDlFMM6g6oBnwLpft6rW5AIHB73yTkJ7IVSXRywnKePuAOfPzLJe55vlPcqeD4RwtWkw9aXeZzl69ayaTKymeACJfTxbg6QsJvMw_L3NqCc/s1600/Tortino+di+spinaci-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh35AtnhKkwLauFqxzaRvuyvErpPb7_ZtAaaDlFMM6g6oBnwLpft6rW5AIHB73yTkJ7IVSXRywnKePuAOfPzLJe55vlPcqeD4RwtWkw9aXeZzl69ayaTKymeACJfTxbg6QsJvMw_L3NqCc/s1600/Tortino+di+spinaci-2.jpg" /></a></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>Ingredienti per 4 tortini di circa 10cm diametro</b></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">500g spinaci freschi</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">150g orzo perlato</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 cipolle</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 cucchiai di pinoli</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 cucchiai di uvetta</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 cucchiaino di aceto bianco</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 cucchiai di Vin Santo o Marsala</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">50g burro</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">sale e pepe q.b</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1. Tagliate le cipolle ad anelli sottili e stufatele in padella con la noce di burro, a fuoco basso e per tanto tempo finché soffici. Ammollare l'uvetta nel vino e a metá cottura unirla alle cipolle. Unite anche un cucchiaino di aceto bianco, uno/due cucchiai di acqua e lasciate stufare lentamente. Alla fine salare e pepare a piacere ed unire i pinoli. Tenete un pó di uvetta e di pinoli da parte. </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2. Nel frattempo cuocete l'orzo perlato come indicato sulla confezione, in genere va cotto in acqua alla quale avrete aggiunto un pó di dado vegetale per circa 15 minuti. Scolare e tenere da parte.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">3. Lavate gli spinaci e cuoceteli a vapore per circa 10 minuti. Strizzateli bene.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">4. Preparate i tortini mettendo sul fondo di un anello (o coppapasta) di circa 10cm uno strato di orzo perlato e uno strato di spinaci, pressate bene. Disponete i tortini i 4 piatti e ricopriteli con la preparazione di cipolla calda, decorate con la restante uvetta, pinoli ed un filo di olio evo a crudo. Servite subito.</span><br />
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<b><span class="Apple-style-span" style="font-size: x-large;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Spinach and pearl barley with </span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">sweet & sour </span></span></b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b><span class="Apple-style-span" style="font-size: x-large;">onions</span></b> </span><br />
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<a href="http://1.bp.blogspot.com/-mkRRIvsZ6J4/VL-DutlD90I/AAAAAAAADE0/_ss7a_eIDMw/s1600/Tortino%2Bspinaci%2Be%2Bgrano%2Bperlato.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-mkRRIvsZ6J4/VL-DutlD90I/AAAAAAAADE0/_ss7a_eIDMw/s1600/Tortino%2Bspinaci%2Be%2Bgrano%2Bperlato.jpg" /></a></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">After the holidays, the desire is to return to a more balanced diet, but without sacrificing taste. So as first post of 2015 I propose you a dish I love and that will please your </span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">vegetarian </span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">guests. A delicious </span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">dish made of</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> pearl barley, spinach and </span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">sweet & sour </span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">onion with raisins. Try it and you will not be disappointed.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>Serves 4</b> (about 10cm diameter)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">500g fresh spinach</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">150g pearl barley</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 onions</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 tablespoons pine nuts</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 tablespoons raisins</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 teaspoon white vinegar</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 tablespoons of Vin Santo or Marsala (Italian's sweet wine)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">50g butter</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">salt and pepper</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1. Cut the onions into thin rings and cook in a pan with the butter over low heat. Soak the raisins in the wine for about 10 minutes, add it to the onions after about 10 minutes. Stir in also a teaspoon of white vinegar, 1 or 2 tablespoons of water and let it simmer slowly until very soft. At the end add the pine nuts and salt and pepper to taste. Keep a bit of raisins and pine nuts aside.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2. In the meantime, cook the pearl barley as directed on the package, generally must be cooked in boiling water to which you add a little bit of vegetable stock cube for about 15 minutes. Drain and set aside.<br />3. Wash the spinach, cook at steam for about 10 minutes. Squeeze well and set aside.<br />4. Put on the bottom of a metal ring of about 10cm diameter a layer of pearl barley and a layer of spinach, press well. Arrange them in 4 plates and cover with the hot onion mixture. Decorate with the remaining raisins, pine nuts and a drizzle of extra virgin olive oil raw. Serve immediately.</span><br /></div>
Letizia - The miss toolshttp://www.blogger.com/profile/09021943006111675845noreply@blogger.com5