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ATC winter .... received!

These show that there are the beautiful ATCs received following the swap organized by ScrapbookingItalia ...


To the left is the "Swiss winter" by Antonella with a luscious fondue ... mmm .... I want!!
On the right is the 'Hiver "by Cristina nela ... if not you noticed the girl was cut in hand .... holy patience .... and the right decoration and glitter and shiny! Finally
below is that of Anna "Christmas" created by a collage of writings and beautiful Christmas decorations .... great!

were all included in my album some ATCs ready to be preserved, and others to share!

Those who want to see what I had done ...... LOL ..... I forgot to photograph them:)) I really like

swaps ... especially the receipt of ATCs:))

soon!

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PURE 'APPLE SPONGE

Ingredients (3-4 persons x)
4 medium sized apples, sweets such as the golden or slightly yellow and a little 'red

20 g butter 1 pinch of salt
1 / 2 cup of water

could not be easier! Peel apples and cut into chunks. Put them in a saucepan with water and cook with lid for 15 '. At that point, the apple should be soft to the touch of a fork. Blend well with a hand blender. Combine butter and salt and stir until everything is blended.
divine when paired with fresh baked pork ...

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I know it's trivial, that everybody can do, but until now I had always been afraid. Perhaps it is the number of eggs it contains and because I thought: "If I then rises ... what a waste all those eggs!" In short, I took courage and I immediately reconciled. In fact, I'd always be replaced with yogurt cake but the difference you feel when you have to make a cake stuffed ...

Ingredients:

base schema is as follows:

for each egg has 30 grams of flour and 30 grams sugar

approximately a cake diameter x 24 cm us 8 eggs want

, a pan diameter x 38 cm, it takes 12 eggs

+ a packet of yeast

Separate egg whites from yolks.

Whip the egg yolks with sugar until the yellow tend to whiten.

Mount whites until stiff steadfast.

Sift flour with baking powder and add alternately the flour and the egg whites to the mixture of egg yolks.

Pour into a buttered and floured.

Bake at 180 degrees for about 40 'and still doing the "trial of the stick."

Leave the oven turned off for 5 minutes after the end of cooking, then let cool in the oven in the open slot.

E 'Pharmacokinetic even better if one or two days before storing it in a plastic bag.

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HO drowning ... sourdough ... and I made a cake

the wake of enthusiasm, after the 2nd course Adriano and Paoletta , I said, "Now I do things with precision: Refreshing 110% flour and 55% water "... but OOOOps, I switched the dose and put 110% of water and so ... HO drown sourdough! There and then I tried to find a technical solution to restore everything, but it was all mixed up (and well, with the mighty Kitchenaid) so I remained a recipe that adapt to the damage done! And my friend Rosi will give me a bit 'of his dough, then who is the daughter my ...

Ingredients: 240 gr

sourdough
260 gr water 2 medium potatoes

240 gr flour manitoba

330 gr 00 flour 1 cup
extra virgin olive oil 10 gr

salt 1 teaspoon sugar
a handful of salt

Before losing the brain, slowly, I was removed from the fridge sourdough, to bring it to room temperature. After an hour I made it to pieces, I poured over the leaf with water and kneaded until I had completely melted. At that point I realized the 'affogatura "so I added 240 grams of flour (all Manitoba) and sugar, gives a very nice mixed and left to rise like a poolish, about 3 hours. In the meantime I put the potatoes to boil.

Spend just three hours I spent the still warm potatoes to mash, and I joined the poolish the remaining flour, then combining the salt and oil, wire while turning the Kitchenaid with the hook for about 10 minutes. Then I covered with plastic wrap and put in fridge over night.

the morning I lightly greased baking tray in the oven, I spread the dough with your hands (the dough was nice and soft) and put it in the oven, let it rise all day (about 11 hours).

Come back from work I heated the oven to 200 ° (after removing the pan, of course), I expected it warms up, I poured the salt on the surface and then I baked for 30 minutes. PERFECT!

Final Comment: I do not think that it would take all those hours, indeed, with perhaps the matter was also poolish a bit 'fast-track, but I had no time or way to do things differently ...

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RICE CAKE in Forte Dei Marmi

I'm not sure of what his real name, but in my house so we call it a long time, since she lived in Aunt Rina Victoria Apuan, in front of a factory that made very good . Let's say that I seem to remember, in some recipes is called "rice cake Carrara" in Carrara but I do not have one ever bought ...

The simplicity lies in the fact that rice is boiled in water or milk in an hour so no one must be careful that it does not stick so .

100 gr rice type

Rome (though a smile that goes soft ...)

7 eggs 300 gr sugar

a glass of rum

1 lemon 1 orange

1 teaspoon of vanilla extract

a pinch of salt butter

breadcrumbs Boil the rice in unsalted water until cooked and drain. In a bowl, beat eggs with sugar until they become very swollen, rum, grated rind of two citrus, vanilla and salt.

Grease a baking dish sprinkle with a little bread crumbs and place the rice to cover the whole bottom smashing it with a fork, then add cream and eggs. Everything will be just bigger than a finger.

Bake at 180 ° C for about an hour or however long as on a surface forms a shiny, golden crust, dotted with dark spots. Serve fr edda.

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TART LEMON CREAM OF CHICKEN

I've always been a certain reticence towards the lemon cakes, and to make matters worse for tarts, but after that my bread machine is definitely deceased, and, indeed, started to repair (maybe ???), I went back to mix by hand. The inspiration comes from Lemon Tart but I had to introduce changes because the cream was TROPPPO REALLY SWEET! And for the sake of diet I replaced the butter cream (the original icetta) with cream.

Instead, what I find delicious pastry shell is a bit 'salty (and anyway it's really no sugar), which contrasts with the sour lemon and sweet cream ...
My version Final was as follows:

250 gr flour 190 gr

60 g butter milk or fresh cream

8 eggs

1 / 2 teaspoon salt
2 tablespoons water

4 lemons 150 grams sugar

For the pastry

the Beat 'water with 2 egg yolks (Save the whites), add the flour, add 125g of butter at room temperature, salt and knead. Form a ball, wrap in plastic wrap and put in the fridge for 30 minutes.

For the lemon cream

Put 6 eggs in a blender, combine sugar, milk, lemon juice, filtered, their zest and the remaining 65 grams of butter. Blend until frothy.

Roll out the dough into a pan (at least 24 cm in diameter, preferably 26) and poach at 190 ° card Bakery and weight for 12 minutes, remove paper and weights, spenellare the pastry shell with a little 'remained slightly beaten egg whites and cook for 8 minutes, until the pastry is lightly browned. Pour the cream into the crust and bake again at 150 degrees for about an hour. Allow to cool completely before serving. Decorate the surface with 3 thin slices of lemon.

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ABC with the ATC with the ABC .... C

I was going to be the "C" with cupcakes but ..... someone else had the same idea ... right Rita? and then I decided to change and with what? Of course with Coca Cola .... I love Coca Cola, as we all know that hurts .... .... bloated stomach is full of sugar and many other bad things .... yet .... but it's so good!!
also had quite a nice tone with the famous bottle and I used together with a beautiful heart punch!

Until next time!

Linsey Mckenzie Daily Sport 16

TAJINE 40 Garlic cloves

Ingredients (4 people)


1 chicken 40 cloves of garlic and at the 3 heads
3 20cl olive oil
1 celery
rosemary (1 sprig)
laurel (3 leaves)
parsley (2 sprigs)
sage (4-5
thyme leaves (5 branches)
salt and pepper

For me this was a good opportunity to use my wonderful tajine and the result was amazing ....

Salt and pepper the inside of the chicken and settle down two and three bay leaves sprigs of thyme.
Pour the oil on the bottom of tajine. Add the garlic strictly "poached", a sprig of rosemary, a bay leaf, two sprigs of parsley, two of thyme, the entire coast of celery and some folgiolina sage. Heat just a couple of minutes on medium-low heat without browning, then add the chicken and brown it slightly for 10 minutes on all sides over medium heat. Stopper with a cone and bake at 200 ° C for one hour and a half. At the end, let it sit for a few minutes.

To use all quell'aglio, you can drain off the cloves of garlic, squeeze them in order to recover the soft flesh, and smash it with little cooking oil and a few drops of water. Finally, serve the cream of garlic crostini with toasted bread.