Films X De Lilli Carati

FRANKFURTER KRANZ FOR MY BIRTHDAY CAKE

Ebbene si sono nata proprio l'8 marzo, quest'anno poi è capitato di martedì come nell'anno di nascita, che bella coincidenza. Per il mio genetliaco ho pensato di prepararmi la Frankfurter Kranz o Corona di Francoforte, una specialità tipica tedesca, che le famiglie di Francoforte usano consumare nei giorni festivi e nelle occasioni speciali. Nel 1735 un maestro pasticciere ha creato questa gustosa torta farcita di crema al burro, marmellata rossa e ricoperta di croccante. La sua forma a ciambella si riferisce al fatto che per centinaia di anni Francoforte sul Meno è stata la città in cui venivano eletti ed incoronati tutti i regnanti dell’impero. L'anello di torta ricoperto di croccante e decorato con ciliegie candite simboleggia per l’appunto una corona d'oro ornata di pietre preziose.

Ingredienti:

Per la torta:
• 225 gr di burro
• 225 gr di zucchero
• 6 uova
• 1 bustina di lievito per dolci
• 100 gr di amido di mais
• 250 gr di farina
• 1 cucchiaio di rum (o 2 di maraschino)

Per la crema al burro*:
• 1 litro di latte intero
• 8 tuorli d’uova
• 200 gr di zucchero
• 150 gr di amido di mais
• essenza di vaniglia
• 2 cucchiai di rum (o 4 di maraschino)
• 250 gr di burro*

Per la farcitura:
• 1 vasetto di confettura di fragole (lamponi, ribes)

Per il croccante:
• 1 cucchiaio di burro
• 6 cucchiai di zucchero
• 150 gr di nocciole o mandorle tritate

Per la decorazione:
• ciliegie rosse candite

*questa crema può essere sostituita da 3-4 buste di budino alla vaniglia montato con il burro e il liquore

*la ricetta riporta 500 grams of butter, but for my taste was too heavy

Prepare cake:
Work the butter with the sugar using electric mixer and beat until it is creamy. Always on the go with the whip, add the rum, the eggs, then the sifted flour with the starch and baking powder. Knead the mixture and pour into a greased and floured cake mold, then place it in an oven heated to 170 ° C and bake for about 50-60 minutes, clearly regulator always following you own oven at home (I used the oven Electric fan and I cooked at 150 ° C for 60 minutes).


Prepare the butter cream:
Heat up the milk in a large saucepan, add the vanilla, then remove from heat. In a separate bowl, work the egg yolks with sugar, with the help of an electric mixer or by hand, then slowly built the cornstarch. Remove from heat and pour hot milk to the wire, while mixing in the egg mixture, starch and sugar. At this point the whole thing and bring to a boil, stirring constantly, simmer on low heat for several minutes until the mixture thickens, beating constantly with a whisk to prevent lumps. Turn off the heat and cool the cream, stirring occasionally. Once cold mantecate la crema con il burro ammorbidito e il liquore.


Preparazione del croccante:
Fate sciogliere in un pentolino antiaderente il burro e lo zucchero poi unite le nocciole (o mandorle) tritate facendole caramellare. Adagiarle per il raffreddamento su un foglio di alluminio che avrete unto con un pò di olio.



Assemblaggio:
Una volta raffreddata tagliate la torta 2 volte per ottenere tre dischi. Spalmate la base dei primi due dischi con marmellata di fragole (lampone, ribes), poi sopra la marmellata stendete abbondante crema al burro, infine adagiate il terzo disco e ricoprite tutta la torta con la crema al burro. Guarnitela con il croccante, prendete una sac à poche con beccuccio a stella, decorate con dei ciuffetti di crema sulla superficie e mettete al centro una ciliegia. Conservate la torta in frigorifero, ma tiratela fuori dal frigo qualche ora prima di servirla. Si gusta meglio se preparata un giorno prima del consumo.

Bad Taste In Store Mouth

HARLEQUIN

Carnevale è sinonimo di allegria, festa e colori e la ricetta di oggi ne è l'espressione. Sto parlando della Torta Arlecchino , una ricetta trovata sul sito giallozafferano , un dolce che piacerà senz'altro ai bambini. In questa torta colors and shades are worthy of Impressionist paintings. For example, meeting a few nuances that I was able to appreciate in some paintings by Van Gogh, impressionist and post precursor of Expressionism. The art on the plate, not a bad idea.

Finally I leave you with a chant "Carnival" by Gianni Rodari.

Carnival in rhyme,
with the mask over his mouth,
with the mask over his eyes,
with the patches on his knees:
are patches of Harlequin,
paper dress, poor thing.
Pulcinella is large and white, and Pierrot does
acrobat.
Pantalon needy
"Columbine," he says, "you marry me?"
Gianduia
licks a chocolate and not by anything to Meneghini, while
Gioppino with his club leads
Stenterello cask. Fortunately, Dr.
Balanzone
makes a nice dressing,
then consoles him: "It 's Carnival,
and for every joke that is today."

Ingredients for a cake mold, diameter 18 cm:


00 300 grams of flour 100 grams of potato starch

4 medium eggs 1 orange and 1 lemon * grated biological
100 ml of milk, 140 grams of softened butter


220 g sugar 1 packet of yeast sweet

1 teaspoon of vanilla extract food coloring as desired *
icing sugar for dusting the surface

* I replaced them with a vial of essence of orange and a vial of essence of lemon to accentuate the two flavors

* The site recommends using the powder colors. I used green, blue and red gel Decorate

Preparation:

Pour into a bowl the sugar, vanilla and butter and bake with an electric mixer. Add the eggs one by one at room temperature until it becomes creamy.


Still stirring, add the grated rind of lemon and (I used the woods) and stir. Combine the flour, baking powder and potato starch previously sifted and mix well. Then pour the milk in the dough at room temperature.


Spread the mixture equally into 4 bowls; lasciatene with a mixture of nature and in the other three add a touch of food coloring in a different color. For example, use the color red, blue and yellow, mix them together and you get different colors.


Grease and flour a cake pan of 18 cm. with high sides (a pan cake), place a spoonful of dough in the center, then superimpose another spoon di impasto di un altro colore sopra il primo poi un altro ancora e procedete disponendo una cucchiaiata di impasto sopra l'altro fino a terminare gli impasti colorati.


Man mano che si procede con i colori l’impasto si allargherà, andando a ricoprire tutto il diametro della tortiera. Infornare a 180° per 50/60 minuti, fino a quando, introducendo uno stecchino, questi non risulterà asciutto. Fate raffreddare la torta, toglietela dallo stampo e cospargetela con una spolverata di zucchero a velo.

No Frills Establishment

Challah - Shabbat

Il Challah , pane bianco e soffice molto similar to the pain brioche, bread is a deeply symbolic. It is eaten during the Sabbath and other Jewish holidays except Passover, when leavened bread is not allowed. The bread is braided and covered with poppy seeds or sesame seeds. The seeds symbolize the manna that God brought down from heaven to feed the Israelites while they wandered in the desert. In the Bible, the Book of Numbers Chapter 15 verses 17-21 we read: "The Lord spoke to Moses saying: Speak to the Israelites and 'them,' When you enter the land where I bring you and eat the bread of the land , I heave a tender to be submitted to the Lord. From the first of your dough you shall set a cake as a contribution: the heave is taken as the contribution to the threshing floor. The first of your dough you shall give to the Lord a contribution from generation to generation. "

Ingredients:

250 grams of flour 250 grams of flour 00
manitoba
about 200-250 grams of warm water * 2

eggs 2 tablespoons sugar
60 grams of extra virgin olive oil 1 cube

yeast 1 ½ teaspoon of salt

* the quantity of water is by absorption of the flour that occurred decrease or increase if these doses

to the surface:

1 egg mixed with 1 tablespoon water
poppy seeds or sesame

Preparation:

on a board formed a fountain with the flour, add eggs, oil, sugar, water in which you have dissolved the yeast, then the salt. Mix well and let stand 1 hour in a warm place.



Take back the dough, forming cords annodateli and create a braid. Put it in a pan covered with parchment paper and put it back to rise for another 60-90 minutes.



Brush the braid with an egg beaten with 1 tablespoon water and sprinkle with poppy or sesame seeds. Bake at 180-200 ° C for 20-30 minutes or until they turn a golden brown.

When Buying A Tent Trailer Ontario

Le Puscie a Mantova Comics!

Hello everyone, but especially all! Some will Pusch

in Mantua! First of all our
Follini Francesca - who will present his comics.
Saturday wandering wandering around our Edenia Francesca and Manuela Soriani.
And last but not least, Katta wander in disguise for the stand accompanied by the ghost of Asu solletichino that will make them all.

If someone else is in the area, we can meet! The number of Asu jokes to make her phone is ... hehehehe.
Seriously, our numbers should have them (only Pusciastova, refrain consuming, they do not give our cell numbers so in case) so if you want to meet one of us let's get in touch.

said: MANTUA GOOD COMICS!

Quick Time South Park

BREAD LEMON CURD Nigella Lawson

It's been a while that I wanted to try this delicious lemon cream of Anglo-Saxon origin. I needed a recipe doc and then I thought of her, the legendary Nigella Lawson, the copywriter's most popular food in the UK! Could not that they are not around his recipe for Lemon Curd . It goes round and round, groom and rispulcia, I finally found, translated and tested. It 's a really easy recipe that is prepared in no time and the result is nothing short of amazing. This cream is very versatile, is suitable for filling in pies, muffins, scones, cakes and sweets different. There is one drawback: addictive! So be warned dear gluttons.

(click to enlarge)

Ingredients for about 350 gr. of lemon curd: 2

organic lemons (juice and grated rind)

2 large eggs 2 large egg yolks 100 g butter

150 g sugar

Preparation:

With a whisk, beat eggs, yolks and sugar. In a saucepan melt the butter over low heat, then add the egg mixture, juice and the grated lemon peel, stirring constantly until it thickens. Remove from heat, transfer to a sterilized jar, let cool and refrigerate. The refrigerator will keep for several weeks.

With this recipe I participate in the contest "citrus" given by ilricettariodicinzia blog. The deadline is set for March 24, 2011 .

Sweet's Syndrome In Dogs

Un Buon SAN VALENTINO dalla Pusciastova!

Franzyska Pusciastova Pavlova - Francesca Follini

Mirelyja Pusciastova - Mirella Menciassi

Katarzyna Pusciastova - Katie Zacharias

Jenna Jameson Anorexica?

ORANGE CHIFFON CAKE

After chiffon cake recipe for the classic and the coffee chiffon cake with coffee icing , today I propose a version really delicious and fragrant of the famous American donut, I'm talking about the chiffon cake Orange . In this recipe there is no water, only orange juice, which gives a sweet aroma of truly delightful coloring an intense golden yellow.

Ingredients:

6 large eggs (or 8 medium)
300 g
flour 300 g sugar 180 g

orange juice 130 grams of sunflower seed oil

8 grams of cream of tartar 1 teaspoon baking powder 1
vial of orange essence
a pinch of salt

Preparation:

Separate egg whites from the reds. Whip the egg whites until stiff with cream of tartar, salt and some sugar. Whip together the yolks, remaining sugar, oil, orange juice, flour and the vial of orange essence, the last to add the yeast mix well with electric beater.


Pour the mixture with the red in egg whites beaten stiff. Stir gently from top to bottom, then pour into the pan without chiffon greased and bake in the oven, baking for dessert at 150 ° C and cook about 1 hour-1 hour and 15 minutes (always under the Oven that you have at home).


After cooking, pull the pan out of the oven is still warm, turn it over on the neck of a glass bottle and leave it until it becomes cold (even half a day). Then pass a knife along the edges of both side both the central and the one below to remove the cake without breaking it, shaken slightly to remove the central part of the cake from the pan. Sprinkle with powdered sugar.

With this recipe I participate in the contest "citrus" given by ilricettariodicinzia blog. The deadline is set for March 24, 2011 .

Nightmare Campus Vids

NOODLES WITH SALMON AND CREAM turnip greens and donuts

These days, home for a bad cold and a little like cooking, I made very few things including this dish of tagliatelle with salmon and cream of broccoli . For this dish I was inspired by a recipe of Sister Germana found in the book "Recipes for the holidays, with some differences. In his recipe, we find spinach, I Essendon momentarily off guard, I decided to substitute them with fresh turnip greens. You know what? In return I do not think of us lost. E 'resulting in a delicious dish and very delicate flavor. And if someone storcesse the nose for the Parmesan cheese with fish too ... well I changed my mind!

Ingredients:

250 g fresh tagliatelle

150 g fresh salmon 1 package cream
* 300 grams of broccoli (or spinach) 1 tablespoon chopped walnuts

50 g
butter 50 g grated Parmesan
* 1 pinch of nutmeg salt and pepper

in * recipe does not specify the amount I added 200 gr.
* Sister Germana puts 100 gr.

Preparation:

Boil broccoli in salted water, drain and allow to cool. Then pass them in the blender along with the walnuts. Pour this cream in a large skillet, melt the butter after.


cook for few minutes before adding the cream, a pinch of nutmeg, the salmon cubes, salt and pepper. Meanwhile cook the noodles until al dente, drain and toss in pan with the cream of broccoli and salmon. Season with Parmesan cheese and serve immediately.

Piercing Jenna Jameson

BOMBOLONE OF LUKE Montersino

Lo so per la festa di Carnevale manca ancora un mesetto, ma da tempo desideravo provare la ricetta dei bomboloni di Luca Montersino trovata qui sul sito di Alice.tv, per cui ieri finalmente l'ho realizzata. Le sue ricette sono sempre speciali e di sicuro successo. Mi incuriosiva il fatto che nell'impasto non sono presenti liquidi, ma solo uova, in dosi maggiori perché sostituiscono il latte e/o l'acqua che solitamente si usa per questo tipo di pasta. Con questo impasto oltre ai bomboloni ho realizzato anche delle sofficissime ciambelle che si scioglievano letteralmente in bocca! Ho farcito i bomboloni con la mia confettura di fragole e con nutella, ma vi trascrivo anche la ricetta della crema pasticcera di Luca Montersino che è veramente ottima!

Qui i tre filmati video di Luca Montersino che spiega come realizzare l'impasto: 1 2 3

Ingredienti per l'impasto:

600 gr di farina 400 W (manitoba)
150 gr di zucchero semolato
435 gr di uova intere (circa 7-8 uova pesate senza guscio)
150 gr di burro (a pomata)
20 gr di lievito di birra
4,5 gr di sale
0,5 gr di olio essenziale di
lemon 1 vanilla bean bourbon

Ingredients for the custard:


800 grams whole milk 200 g cream 300 g egg yolks


300 gr sugar 35 gr cornstarch 35 gr
rice starch
½ vanilla bean bourbon

Preparation:

Dough: In a planetary

mix the flour with sugar, crumbled yeast, spices and half of the eggs. Once all the eggs are absorbed and the dough begins to take "nerve" together little by little the rest of the eggs. Let them soak well, and when the dough becomes smooth, elastic and homogeneous combined gradually to the butter cream. Finally ended with the salt.


Cool the mixture in the refrigerator (I 1 hour) and once cold formed into balls of about 50 grams. (I stretched the dough to 2 cm. Thick and cut into 8 cm discs. In diameter). Let rise on floured baking sheets about 1 ½ hours or until doubled in a warm environment, then fry in olive oil (I peanut oil) or lard at 160 ° C.


Drain on absorbent paper and pass the donuts and donuts in sugar, then filled with jam and nutella or with cream using a pastry bag fitted with a plain nozzle.

Custard:
Whip the egg yolks with sugar, add vanilla and then the cornstarch and rice. Meanwhile, put to boil in a saucepan, preferably nonstick, milk and cream. Reached a boil, add milk to the mounted eggs, stirring well and cook for 1 minute. Let it cool before using the cream quickly in a water bath of water and ice.