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Case PC and modem out of service will be absent for a few days, so I apologize in advance for my forced silence.

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CAKE RUSTIC APPLE AND WALNUT TART

On "sweeter" last October, there was this recipe that I was very intrigued enough to want to try it to as soon as possible. We find a brioche type dough, stuffed with apples and walnuts and then rolled spiral. A mix of flavors well harmonized with each other and an apple pie truly original! The brioche is usually better if eaten soon after it is baked, otherwise lost in softness, but in this case, the cake is very pleasant the next day because the apple filling keeps it soft for longer.

Special thanks to the staff of blogdicucina.giallozafferano.it who awarded this recipe as a recipe of the week .

Ingredients for a die diameter 25 cm:

200 grams of flour 200 grams of flour 00
Manitoba *

60 g sugar 160 g milk 50 g butter


1 egg 20 g of yeast
grated rind of 1 / 2 lemon 1 pinch of salt


filling:

800 grams of apples
100 g walnuts 50 g

rum * 1
tablespoon of bread crumbs 50 grams of sugar cane

* the original recipe using only flour in place of rum and 00 are 80 gr. apple brandy

Preparation:

Pour into a bowl about 80 grams. warm milk, dissolve the yeast and add a spoonful of sugar. Cover and let stand for 15 minutes. Formed a fountain with the flour on a pastry board, add salt, egg and softened butter. Stir in the remaining sugar and lemon zest. Begin to knead with your hands and stir in the yeast fermentation and the rest of the milk.



a ball of dough, put it in a large bowl and let it rise covered with a cloth, after having engraved a cross, in warm place for 60 minutes. Meanwhile, peeled and cored apples, cut into slices and put them to soak in a bowl with chopped walnuts, rum (or apple brandy), breadcrumbs and sugar cane. Strongly reworked the dough, then roll out on floured cutting board, a thickness of 3 mm. cm to form a rectangle. 50x25.



Cospargetelo con il composto di mele, senza arrivare ai bordi, poi avvolgete la pasta a rotolo e chiudetelo a cerchio (tipo chiocciola) nello stampo imburrato e infarinato. Lasciate lievitare la ciambella per altre 2 ore prima di cuocerla per 45-50 minuti a 180°C (io a 150°C ventilato). Se tendesse a scurirsi troppo, proteggetela a metà cottura con un foglio di carta alluminio. Spolverizzate la ciambella fredda con zucchero a velo.


Con questa ricetta partecipo alla raccolta " Il tempo delle mele " proposta dal blog noidueincucina . La scadenza è fissata per il 6 gennaio 2011 .

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NUOVA SFIDA PUSCIA! "Let it snow"

LET IT SNOW!



EEEEEEEEEEEE CIEEEEEEEEL IS DOWN FROM ...

snow.

Yes! The queen of winter! Just you! With all its beautiful white flakes.
is the theme of our new challenge Pusch.

Freedom of expression and characterization for this artwork as long as there is snow soggettone LOL

The challenge will end when the Granny will jump the broom in your homes to fill the stockings with sweets *.*
To crown his days with dignity witches you will vote your favorite non-illustrated until midnight on the day your playing 6 il seguente motivetto:

La befana vien di notte
con le scarpe tutte rotte,
richiam di pigliarci le botte
se le tiriam dietro le nevose balotte;
ma prima che dal sonno scaschiam cotte,
dobbiam scegliere una illu di quelle prodotte!
Preferisco quella di (nome) alle pagnotte...
Ossequi e Buonanotte!

asu °°v

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The tart cherries and ricotta , belonging to Jewish cuisine / kosher, is perhaps the most famous product from sweet pastry Boccione in Rome's Jewish ghetto. It 's a secret recipe clearly, that the family Boccione handed down for generations, so we propose that the version in my opinion really good, the chef Laura Ravaioli.

Ingredients For the pastry:

400 grams of flour

200 g sugar 200 g butter 4 egg yolks

lemon zest salt


Ingredients for filling:

400 g cheese from sheep's Roman

100 gr sugar * 1 egg * 2 tablespoons rum or
sambuca,
to taste 1 can of sour cherry jam 350 gr

* the original recipe are 140 gr. sugar and 2 eggs

Preparation:

Prepare the pastry with the ingredients listed above and leave to rest (I put in the refrigerator at least 30 minutes). Then mix together all ingredients for the cream cheese until creamy smooth.



With the pastry lined the bottom and the edges of a buttered and floured 26 cm. in diameter, make a layer of jam then pour over the cream cheese. With the remaining dough obtained with the help of a toothed wheel, the strips for the roof.



Bake the cake in the oven at 170 ° C for 1 hour (I 150 ° C in a convection oven), then wait until it is very cold before cutting and serve sprinkled with powdered sugar.

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cherries and ricotta gnocchi with zucchini

With a few simple ingredients can bring to the table a vegetarian main dish, really tasty and delicate flavor, I'm talking about gnocchi with zucchini, served with melted butter and a sprinkling of Parmesan cheese.

Ingredients for 4:

300 grams of flour 300 grams of zucchini


2 large potatoes 1 egg 1 small onion


100 g butter 60 g grated Parmesan cheese salt and pepper


Preparation:

Wash and dry zucchini, Check this box, and cut into rounds. Peel, wash and chop the onion, brown it in a pan with 20 gr. of butter, then add the zucchini, season with salt and pepper and cook for 15-20 minutes. Boil the potatoes and mash with potato masher in the zucchini. Pour mixture into a bowl, add egg and flour and stir. On a floured surface formed cylinders as big as an inch and cut into pieces of 2 cm.



Then with the appropriate equip wood give it the classic form of dumpling. Bring a pot of boiling water, add salt, pour a little oil in the water for the gnocchi does not stick, dip the dumplings and cook until they are afloat, then drain and toss with the remaining melted butter . Sprinkle with Parmesan cheese and serve.

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Throw Momma from the Train and ... broccoli and sausages!

... the village is in turmoil, we must also find fault where there are, or rather there are flaws everywhere, but we like to make merits in defects and I, the old Carampane, there are waterfalls with all the shoes, I drifted in gossip, and I became like them, a pettogola neighborhood, I hate that, I think that anyone who reports a rumor is like, if not worse of those who do it .... but the heart of mother accecato la lucidità della carampana, così lei ci si è infilata dentro questa strada, ma non è senza ritorno e quindi ora rinsavisce e fa ammenda!!! credo che nella società attuale debba essere apprezzato chi va contro-corrente ed è diverso dagli altri, cioè chi non prende in giro i prof, che li rispetta, che studia per piacere e senso del dovere, anche se ancora un bambino, invece no quel normalissimo ragazzo-bambino diventa un fenomeno da baraccone, un diverso , un non umano, e la sua mamma carampana una che vuole primeggiare, che con pozioni e sortilegi riesce a far essere il non umano quello che altrimenti non sarebbe....ma che squallida sono stata a cascare in questa ragnatela di pettegolezzi ed invidie!!! faccio mia guilty! my fault for having listened to the chatter, my guilty for having reported the conversation, my fault for being the immature ... I luckily did not fall for the boys and their ignoring the chatter of the four old chickens (one is me) continue to be friends, to ignore the votes, etc. etc. ....

hours tasty recipe

1kg of broccoli

10 sausages mignon

extra virgin olive oil chili salt

garlic broccoli

I do cook them in olive oil and raw garlic, dry well do well, then add the sausages, chili, salt and leave cook!

good Sunday

NB as the comments I think I was unclear, and we're all having the age a bit 'dazed him are, of course, it was not me to gossip, but I along with my I was not human actress, considerations were made about my teaching methods and its academic performance and his behavior, I am there with all the fall shoes because I started to clarify and say that certain things should not even think about these and but then with only two people who clearly have reported, and from there he unleashed another, in other words got lost in the explanations, but since they were all nonsense I had to ignore, because as you know, here and clear out the other talk and it triggers a mechanism useless! and in the end I felt the mad and the others are all healthy! all here! the goodies left by the by, I do not know now and will unmount all soon! sorry for the confusion!

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Black cabbage and potato cake with a heart of coconut

while I am going to prepare two tasty recipe delicious, then post it, you throw them a quick but delicious side dish, think that my gnome witch eats it in spades, is very fast hence the post will be fast .... what is it?? broccoli black washed, cleaned and boiled the hardest part .... of peeled potatoes, washed and diced ... garlic, extra virgin olive oil, paprika, garlic start to brown the whole it is easier to remove it after cooking, add the potatoes and let cook well well, add the leaves of broccoli black previously boiled and roughly chopped, paprika, salt, brown and turn and leave plenty of cover absolutely free. then serve hot as a side player, we like a lot .... and now with the hope of leaving some mark on your blogs, because time is running out sending you a big hug and we pass a tremendous!! ciauuuuuuuuuuuuuuu

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the guys you have to try it is FABULOUS! really good even though my oven gives the numbers and functions badly, I burned a bit 'the surface (I like it,-D)! however, the recipe I took from the web, I will write it as I found, but I recommend using less sugar, the next time I'll put a 100 gr less sugar in the heart of coconut!

want to tell you that being with you is a wonderful thing ... days ago blogger friend was sorely tested by life, at this juncture gave me a great lesson in life and I thank you, I respect your pain so do not do names ... but I want to say thank you ... and I want to say thanks to all of you, our readers might think that we are crazy, but I've found in our world bloggers wonderful people who helped me in very special moments of my life ... so I'm proud of you and are proud to be here! I love you!

hours ricettuzza:

for the dough 350 g flour 250 g butter

250 gr sugar 12 tablespoons of milk

6 egg yolks

1 teaspoon of vanilla extract

1 tablespoon baking cocoa taste

for the filling

200 g desiccated coconut

200 grams of sugar (I suggest you not)

2 egg whites 1 tablespoon potato starch

5 tablespoons cream

mingle in this order to the mix butter, sugar, egg yolks, flour, baking powder, vanilla and cocoa well well .... for filling the egg whites, coconut, sugar, starch and cream, butter mold, make part of the mix, then the filling and then the remaining mixture and bake for about an hour at 170 degrees. always depends on microwave oven .... I find it very good. I wish you a good evening and good week to start tomorrow .... besito!

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VARIEGATED AND COCOA CAKE YOGURT

A simple recipe to be executed, taken from an old issue of Cooking More for a single cake of goodness, and the unmistakable soft scent of amaretto. I recommend you really try!

Ingredients for a die diameter 24 cm


320 grams of flour 220 g sugar 5 eggs

150 g natural yoghurt
100 grams of seed oil
100 grams of crushed amaretti
20
grams of cocoa powder 3 tablespoons amaretto liqueur 1 tablespoon

baking powder 1 pinch of salt 1 teaspoon of vanilla extract

a handful of amaretti dust from the surface

* * Optionally, you una mia aggiunta per dare un aspetto più rustico al dolce

Preparazione:

In una ciotola montate i tuorli con 150 gr di zucchero fino ad ottenere una massa gonfia e sostenuta. Senza smettere di mescolare, aggiungete lo yogurt e l'olio a filo. Unite all'impasto la farina setacciata con il lievito, un pizzico di sale, la vanillina e il liquore.



Amalgamate gli amaretti tritati finemente. A parte montate a neve ferma gli albumi con lo zucchero rimasto ed uniteli alla massa a cucchiaiate, mescolando sempre dal basso verso l'alto per non smontare la preparazione. Prelevate 300 gr di impasto e unite il cacao.



Versate il composto neutro nella tortiera unta e infarinata, poi versate sopra a cucchiaiate la massa al cacao e mescolate leggermente i due impasti con una forchetta. Ponete la torta in forno preriscaldato a 175°C (io a 150°C ventilato) per 55 minuti. Quando sarà cotta, sfornatela, attendete 5 minuti, quindi sformatela su una gratella a raffreddare.

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Sissi, sìsìsì Giulia!



Buongiorno Puscie e amici di Puscie!
Stavolta si parla di... Giulia!
Come potete vedere, tramite la sua scuola del fumetto, la nostra sta collaborando alle uscite di Sissi della Panini.
QUI potete trovare an article on the blog school.
What can I say? Compliments and talented! :)

The magazine "The Young Empress Sissi" is directed by Marc Iafrate, produced by editing Editcom.it and published by Panini Kids under license from The Sun Card, a company owner and creator of the series. The character design and graphic design of the entire work are made by
Gian Luca Olivieri.

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Carampane last supper ...

come promesso ecco le foto della cena di halloween, non sono bellissime, perché quei lupi dei miei amici avevano fame e non mi hanno dato il tempo di fare foto decenti!!! comunque il menù era il seguente:

crocchettine di patate, supplì mini, bocconcini di guanciale di parma con prugne, degustazione di formaggi con miele ecc ecc, polpettone ripieno di provola e carciofi, polpettone ripieno di prosciutto e formaggio, bocconcini di pollo, teglia di patate e zucca piccante, teglia di verdure miste, patate al forno, dolci vari, tra cui il tiramisù of silvia ... I think I've forgotten something, I will think of .... however, now is the recipe meatloaf stuffed with cheese and artichokes ... ahhhh what a good and fast effect, the bites of bacon and plums, prunes and wrap themselves pitted in a slice of bacon, with a stop toothpick and bake for a few minutes, try one leads to another! to use the meatloaf instead of good ground beef, the mixture with two eggs, parsley, salt, minced garlic, then I will help with the baking paper on top of the deck with your hands until dough pigiandolo to flatten the center of the artichokes that I put I have already stuffed with garlic, oil and salt I used frozen artichokes, provolone and then more con le mani chiudo la carne formando una specie di siluro, pigio molto con le mani la spalmo di uovo e la passo nel pan grattato, chiudo tutto nella carta forno come se fosse una caramella ed inforno per 40 minuti, era molto buono.

purtroppo ho rubato foto qua e là, dovete accontentarvi. attendo sempre suggerimenti per migliorarle...certo dare direttive ad una imbranata come me la vedo dura!!! un bacione a tutti e buona serata!!! ;-D

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Torino Best Soundtrack awards 2010


Pusch Hello!
I must point out the initiative of our Pusca Federica Zanca!
Visit e. .. Join the crowd, Torino!

http://www.torinosoundtrack.com/
p er the streets of the city is bypassing a monster. In fact, the monster: Nosferatu. The evil Count Orlok did not remain with its hands and is paying her cold limbs, and its sharp teeth as spokesperson for a major media initiative: Torino Best Soundtrack Awards, a competition exclusively online, open up more fronts, to unleash the creative ferment of young bands and film makers throughout the country.

You can find more information here:
( http://www.lightoneventi.org/blog/2010/11/02/torino-best-soundtrack-awards/ )
Katta says Spark! :))))))

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BRAID CHOCOLATE

Un goloso intreccio con pezzetti di cioccolato fondente, fatto di un morbido e profumato pan brioche, da preparare per una prima colazione o una bella merenda con gli amici.

Ingredients for a mold box 12x35 cm:

500 grams of flour 80 grams of Manitoba

sugar 1 tablespoon honey 2 eggs


180 ml warm milk 125 g softened butter 1 fresh yeast

1 grated orange peel or vanilla

a pinch of salt 120 g finely chopped dark chocolate 74% cocoa

For brushing: 1 beaten egg

with

tablespoon milk Preparation: Melt

the yeast in milk. In a bowl together the flour, eggs, then pour the milk with the dissolved yeast, sugar, honey, butter, salt and zest grated. Knead the dough until it is smooth and homogeneous, then form a loaf and let stand protected by a towel for 60 minutes.



After the rest period, divide the dough into three equal portions. Roll out each portion and form a rectangle on each distributed 40 grams of dark chocolate chopped coarsely. Roll the portions into three long loaves about 30 cm. The braided loaves to each other forming a braid. Transfer the braid into the mold lined with baking paper, brush them with beaten egg with milk and let it rise in a warm place for 2 hours or until doubled in volume.



Bake in preheated oven at 150 ° C (or as directed by your oven) for about 35-40 minutes. Halfway through cooking, if the cake tends to darken, cover with aluminum foil. When cooked, place it in the oven and cool on a wire rack.