Wedding Thank You On Program

Welcome back! How was your Christmas?

Ours was the classic family Christmas: we gathered together by my brothers, sisters, brothers in law, nephews, grandparents, many ... who was not present at lunch has gone after a day full of affection and warmth!
The menu reflects the atmosphere, and each of us, including mother and sisters, has prepared something in between these:

Starters:

canapes with salmon - can not miss: the traditionally assigned to this My dad!

artichokes fried in batter

First:

tortellini

lasagna

Seconds:

Chicken stuffed with green sauce Boiled

Sausage and Lentil

Potato salad

American Desserts:

Cake "Sacher" dressed up

Cupcakes Christmas

Needless to say all this stuff has eaten it all ... mica
Del boiled, for example, we have completely forgotten, as the green sauce (unfortunately, because I like a lot!). But nothing is
wasted: the remainder was distributed among the various families and consumed in the evening - for those able to eat! - And the next day.
My task was to prepare the turkey for Christmas, which then became a chicken about 2 kilograms: a turkey would be too big!
The recipe is really worth: we found it delicious!
Since then boned and cut perfect slices, served with two sauces.

I mixed two recipes: one is to Stefania / Arab, who had posted years ago that I had saved and intends to try it, because sooner or later 'inspired me a lot! The second is to
Phil Vickery, who had saved my sister for the same reasons.
The process is long and laborious, but basically, in two hours that pass the chicken in the oven, you can
do a lot of other things :-)
But let's go ...

Chicken stuffed

Ingredients for the dish:

1 large boneless chicken (I did the butcher to bone, which took 1 minute ... I did I would have spent half a day!)
2 carrots, peeled and chopped 1 large onion

1 rib of celery 1 leek


1 zucchini 1 cup of broth
vegetable 1 cup dry white wine Salt and black pepper


Ingredients for filling:

½ pan of crumbled cornbread, prepared in this way:

1 and ½ cup of fine cornmeal ( foil)

½ cup flour 00

1 tablespoon baking pies for

1 teaspoon salt 1 egg

½ cup fresh cream

Mix all ingredients and place them in a low cake pan, lined with parchment paper. Bake at 200 ° C for about half an hour.

3 tablespoons olive oil 1 small onion finely chopped

chives, parsley and chopped basil
300 grams of sausage 1 egg

A handful of lettuce leaves, roughly chopped Salt and black pepper


fry onion in olive oil.
Put all the ingredients for the filling in a large bowl and mix well.

ingredients for the sauce of red currant:

Well ... here I had to arrange in some way, because the red currant jelly just have not found, then this is the sauce I invented! I assure you that it was good, trust me (if you Like the sweet and sour taste).

½ cup of cranberry (not horrified!) - Here we go 1 / 2 cup red currant jelly!

1 onion, finely chopped 1 tablespoon extra virgin olive oil
Spices: turmeric, cinnamon, ginger, pepper
A handful of red currant

1 tablespoon mustard 1 tablespoon soy sauce
50 grams of apple cider vinegar
150 grams of water

Fry the onion in oil, add spices and let it release the aromas.
Then add the jam and savory. Finally, water, vinegar and soy sauce, mustard and last.
Let thicken over the fire for half an hour, checking that no burn.
Let the sauce cool, frullatela and pass through a sieve to remove seeds of black currant.

For the wounded:

3 tablespoons honey ½ tablespoon mustard

Zest and juice of half lemon

Procedure:

salt the chicken, inside and out, then fill it with the stuffing and close it well (with string or, as I did, with the elastics from roast). Keep aside.
Cut the vegetables into large pieces and distribute them on a bounty of oven. Season with olive oil, a little salt, add the white wine and stock.
Place the chicken on the bed vegetables and place in preheated oven at 200 ° C for about 20 minutes, until the broth to the boil.
Remove from oven and cover the pan tightly with two layers of foil. Put in oven and cook more at 200 degrees for about 2 hours.
To control the cooking, remove from oven, open the foil and try to insert a knife between the thigh and body of the chicken: the juice that comes out should be clear. If not - as it was in my case - Cover well with foil and put in the oven for another twenty minutes.
When it is cooked, remove the foil and lift the chicken (carefully, because you might burn yourself first, and secondly because it may open) and put it on another baking sheet.
brush them with honey and mustard sauce and place back in oven at 230 ° C for ten or fifteen minutes, after which take it out and brush them back out of the oven.
Cover with foil and keep warm.
Take a little grease and gravy deglassatelo on fire with a splash of dry white wine and passed around in the blender, including vegetables. I did not need to add more flour or vegetables because they have formed a very creamy sauce.
Finally Put the chicken on a serving plate then serve in individual dishes slices, accompanied by two sauces.

Sheets Kate Nash Foundations

Greetings to you all!

This year I have not been able to unleash in the kitchen: no culinary gifts and a few things for us ... how sad!
On Christmas Day we'll take from mine and I stuffed the turkey in the oven.
Also tomorrow we are we sisters with my mother to make the classic tortellini Emilian ...
addition to not having the kitchen running at 100%, I have not the adsl, so much so I hope to be able to put some pictures in the coming days!
Meanwhile, I want to send a special greeting to all of you a Merry Christmas!

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And the winner is ....

What a thrill this morning ... I turn the PC - a new house are not yet equipped unfortunately! - And find out that we won - Etta - you know ;-) - Clare - who is my beloved daughter! - And I - the "Sweet table contest " Italian, with two tables even!

; ; first

; and secondly place

I must say that all the tables were very well kept and well designed: I personally really enjoyed "My new mountain house", but if I had to vote for me, the choice was difficult, look here !
Thanks to Laura, of tren , for giving us the opportunity to participate in this contest, and thanks to the European judges who voted for us!
I am more than satisfied ... then, the fact that Amy Atlas also give a peek at our tables, well ... is the icing on the cake!

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After the move: Pitta 'snares

I'm re-emerging from the mountain of 12,000 boxes that we provided to cram in what must be the tavern: I think he will become only a few years, how much stuff piled up there we stuck!
Nobody told me that a move messes up your life!
I feel like a plant with deep roots grubbed out!
not hear the reassuring smell of home ... it's like being on vacation in a beautiful apartment, which is not my home! And to say that the new house, I love it, is wonderful, as I had dreamed of ...
Not to mention the cat, who wanders from one floor to another desperate, meowing as if possessed! And
then ... where are my cookbooks, my precious notes, my molds cupcakes ???!!! They also re-emerge, sooner or later, and I finally I'll be fit, I know that my roots are already starting to grow again eradicated here in the new house!
Those of the cat also, I hope!
I welcome you to my new home with a recipe for a cake that is not of my parts, so forgive me if it does not accurately reflect the tradition ...
E 'instead of a mix of recipes (from Gennarino , portalesila , taccuinistorici ) and evidence to arrive at reproduce the same flavors (or most) of the cake that we find every summer in a small cafe in the square in Maratea.
If any of you knew a recipe for Pitta traditional granny maybe a few ... well, it would be just what I have tried for years, and if I wanted to point out I'd be happy!

Pitta 'snares

For the dough:

00 flour: 450 grams
extra virgin olive oil: ½ cup
1 cup of mixed liquor (I put: pebble + schnapps fennel + witch)

mandarin juice 2 cinnamon to taste

50 grams sugar 1 egg 2 teaspoons baking powder



a pinch of salt Mix together and form a dough that will stand for 30 minutes.

For the filling:

Pine nuts: 100 grams walnuts 200 grams


Raisins 100 g chopped dates or dried figs: 100 grams honey 160 grams



cinnamon 2 tablespoons mixed spice 1 teaspoon sugar and liqueur
(I put fennel grappa), to taste

Remove dough from a side of pasta prepared (about ¼) and roll out a circle, trying to make it as thin as possible.
This Cover a round baking pan and sprinkle a little 'sugar and cinnamon.

Spread the rest of the dough, still very thin, trying to form a rectangle and cut into strips parallel to a thickness of about 4 cm.
Place each strip on the filling of nuts, spread them out.

then try to bring the edges of the strip, turn it slightly so that the opening is left above the filling, then formed a shell and put the first in the center of the pan, and so on the other.

Bake in oven at 180 degrees for about 1 hour, covering it if it gets too dark.

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cutlets stewed with mushrooms

When I find myself studying the menu for a dinner with guests, the total indecision is always the main dish.

This moist, which also the perfect companion for a polenta or mashed and served with buttered spinach, I solved many evenings :-)

cutlets stewed with mushrooms

Ingredients 6: 12 slices

of pork loin (bars until they are thin)
2 eggs and bread crumbs for breading
Peanut oil 1 onion


dried porcini mushrooms 50 grams fresh mushrooms
about 250 grams (there are well cultivated mushrooms but if you have porcini better)
tomato sauce 4 / 5 tablespoons parsley

vegetable broth salt

dry white wine

Beat the eggs with a pinch of salt out and share the slices of meat, then mash them in the breadcrumbs, pressing well to adhere evenly.
Fry the slices fried in olive oil peanut. Place on paper towels and set aside.
In a large skillet (preferably nonstick and bottom heavy) pour a few tablespoons of extra virgin olive oil and sauté onion, finely chopped.
Add the mushrooms into small pieces (previously dried ones softened in warm water), tomato sauce, chopped parsley and salt. Do
season together, then the slices Lie down, trying not to overlap.
Cook a few minutes on each side, sprinkle with white wine and let evaporate for a minute.
Add a glass of vegetable broth, lower the heat to low and simmer gently for at least 2 hours (if 3 even better), with a lid.
From time to time, when necessary, add a little 'stock.
When cooked, the meat is soft polenta ... a good (or good as well), and dinner will be perfect, given the season
:-) Happy weekend everyone!

Pichers Of Peoples Dicks

News + cups amaretto, chocolate and ricotta crepes

To some people it seems easy to have 21 years.
But I can assure you that is a commitment, not just. I go to university, study, work, write for a newspaper, I Stage, I do theater, I dance .. uff!
This afternoon I was so tired that I slept well! But I'm happy I have full days, I always learn something new, never boring. I always think that this is the only life I have and I want Rempe beautiful experience. That is not just for walking or evenings at the pub: I try things that leave a mark on my skin.
In this regard, there I mean I started my internship in radio Broadcastitalia (here's the link http://amitaliana.com/ ). We go every day on AM 1485. For those who want to hear myself, we are on Monday and Friday mornings from 11 to 12. On the site you can listen to the replies to the 15 and 21 by clicking on "listen live".
Needless to tell you how much I enjoy it! :) But we are talking about matters culinary
!

few days ago I had a dinner with my friends. They are very confident about my choices for desserts. So much so that, as always, was very happy: D Here is the recipe for macaroons with Cups, ricotta cheese and chocolate!

Ingredients (for 6)

500g ricotta cheese 100g amaretti biscuits

4 tablespoons sugar 100g dark chocolate (I took that to 70%) 50 ml of milk



Very easy Preparation: Crush the biscuits in a bowl. Adding the ricotta with the sugar and stir. Then the chocolate, reduced to scales, along with 50 ml of milk. Mix everything well and pour into 6 cups. Then refrigerate for at least an hour.

Et voila: very good!

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tiramisu and caramel salted nuts

This is a cake that crazy lot: we need a bit of time but then are really satisfying!
For my hips a little less ... but they are almost faced with a move whose only thought I then panic! So I hope that all the commotion that goes with it - not least the fact of having to get used to a new kitchen! - Let me go if I lost my appetite ... those 3 or 4 pounds this experience I would leave a positive memory

:-) This is a recipe Montersino Luca, from her book " Tiramisu and chantilly " (full of interesting ideas), but how good he is, even to explain, man! !
I had to slightly change the dose, mainly because in the preparation of cream-based doses were given abundant than the amount which then had to use.

Tiramisu with walnuts and salty caramel

Ingredients for a dozen people:


For caramelized walnuts:

125 grams of coarsely chopped walnuts
65 grams sugar 20 grams of water


Heat the nuts in the microwave.
Put in a saucepan with thick bottom (and preferably nonstick) sugar and water.
Bring to 119 ° C and add the walnuts heated, stirring constantly until it forms a caramel.

For the mascarpone cream and nuts:

250 grams of 125 grams of mascarpone
Italian meringue
5 grams of liquor Walnut

Whisk the mascarpone to soften it a bit, add the Walnut and caramelized walnuts prepared first. At the end of the compound also incorporated the Italian meringue, being careful not to dismantle it.

salt For the caramel:

125 grams of sugar

40 grams of boiling water

from 15 to 25 grams of liquor Walnut (to your taste, I will put 15)

2 grams of salt

Prepare the dry caramel with the sugar, when it is light brown to the water. United

salt and mix well. When it is cold add the Walnut.

For the cream Tiramisu classical

130 grams Tiramisu Cream Base of pasteurized prepared in this way:

2 egg yolks (about 40g). ; ;

70 grams of sugar

20 grams of water

few drops of vanilla extract

Bring to 121 degrees Celsius water and sugar, mixing well. Stir in the egg yolks
already mounted and a little vanilla and beat until the mixture cooled.

150 grams of mascarpone

150 grams whipped cream

Mix the mascarpone cheese pasteurized cream base, then add the whipped cream.

Composition sweet:

100 grams of biscuits (I used sponge cake)

430 grams of cream tiramisu classic

150 grams of wet coffee (sugar syrup prepared with half water and half sugar, ; adding 3 or 4 short blacks)

unsweetened cocoa powder from

Make the first layer with ladyfingers (or sponge cake into slices) in the wet wipes to coffee, pour a layer of mascarpone cream and walnuts, then follow with a layer of salty caramel.

Continue with the sponge cake soaked and a layer of cream tiramisu classic finish.

Just before serving sprinkle with cocoa.

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Walnut bread

Although it seems - this blog is full of sweets! - Almost always prepare bread at home: beautiful rustic pagnottone with yeast, or flat bread, milk bread, tortillas ...
satisfaction and scent that is released to make me forget the home of racing against time to which they are forced Like everyone else, working eight hours a day.
These delicious loaves with nuts I found her to be : is the best nut bread ever tasted!

Walnut bread

For the biga:

Manitoba
200 grams of flour 100 grams of water
5 grams of yeast
Knead and let rise for 8 / 10 hours at a temperature of about 18 degrees (if you prepare the chariot in the evening, the next morning you can begin to knead the bread)

For the dough: 300 grams of

chariot

0 700 grams of flour 100 grams of wheat flour
40 grams of yeast
450/500 grams water 300 grams of walnuts

60 grams softened butter 20 grams of sugar

20 grams of salt

not too finely chop the nuts with a knife.

Pour the flour, make a hollow in the middle where you put the 'water, yeast, sugar, salt and buggy and started to knead.
Add chopped walnuts and softened butter, mix well and let rest for half an hour.
Take back the dough, take a fast bend and let rest again for another half hour.
Form of loaves, place them on a baking sheet (covered with parchment paper), brush the surface with a little milk and let rise about an hour.
Bake at 210 degrees for about half an hour to forty minutes.

With this bread, sliced \u200b\u200band toasted, I made a great appetizer Aosta Valley: toasted walnut bread with lard (preferably Arnad , but it's almost impossible to find here, I used lard Colonnata ) and chestnuts in butter, prepared according to their directions.

Chestnut butter

about 150 grams of boiled and peeled chestnuts (this time I found them already precooked vacuum-packed)
a knob of butter
two generous spoonfuls of honey, half a thousand flowers or acacia
teaspoon of honey chestnut
a pinch of salt Melt

the butter in a frying pan that can go in the oven, add all ingredients, cover with foil and bake at 180 degrees for twenty minutes, shaking the pan occasionally.

Dutch Invitation Etiquette

Trick or treat? Trick! The Baba

Here's what we have done Etta and I for her children, the cousins \u200b\u200band their friends were as happy as a Christmas party at the end of the table was completely empty!

the table of sweets

beautiful decorated pumpkin!

chocolate cake filled and covered with sugar paste

zombie marshmallow

nightmare pops cookie (shortbread iced and decorated)

monster cupcakes ( usual recipe )

eyes zombie

witch bones (meringue)

tarantula eggs (pralines recipe here )

More photos and links you can find them in blog of my sister, who also did most of the "scene" !

Olimelt Composition And Side Effects

Adriano

This cake was for years my Achilles heel.
A challenge to myself.

Until a few years ago, the master of leavened, Adriano , publishes his recipe .

And I knew that from then on I would have succeeded with no possibility of errors. Excellent!
un'impastatrice As long as you possess and that you follow the instructions to the letter!

Here is the original recipe, which is perfect, without changing one iota.

If you start early in the morning, early afternoon in the oven.

The baba Adriano

Serves 12 to 13 molds (depending on the size of eggs) by 8cm high.

350g strong flour (I used a Manitoba found at the supermarket) 5 medium eggs

75gr butter 2 tablespoons sugar 15g fresh yeast

6gr

salt Dissolve yeast in 30g of warm water, add 25g of flour, cover with plastic wrap and allow to rise (temperature about 28 degrees).

After 30 mn. Put egg whites in bowl only (save the yolks in a glass, sealed with plastic, in refrigerator), break it with a whip in hand, without mounting, start the car at speed 1 and add slowly to rain much flour as necessary to obtain a soft dough that still clings to the sides of the bowl. Cover and let stand 30 minutes.

Reboot the machine with the leaf, which in my mixer is made in the "A", the second order:

add the yeast and a sprinkling of flour.

When it starts to string and add egg yolk, absorption occurred, a sprinkling of flour. When it starts to pull, the rate increased slightly (1.5) and continue with an egg and flour until all (keep a last dusting of flour).

The second egg add the sugar, the third with the salt.

curvature, flipping the dough twice, will become very elastic (the wires will do), at this point add the butter just soft (not ointment), and let it slowly incorporating.

absorption together the last dusting of flour and strung by inverting two or three times, the dough will tend to move away from the bowl.

Mount the hook (the first in the photo), start the car at speeds up to 1.5 and then go stringing complete until a widening strip of dough you'll get the effect "Veil."

Cover the bowl, sealed with pelllicola and place at 28 °.

When will have more than tripled the volume (two or three hours) overturned on a floured table and given the folds of the second type , tightening the mixture well.

Now 60g portions of dough to mold h 8cm, wrap a ball rolled under the palm and place in well-buttered tins (but not floured), cover with foil and place warm.

When the dome will be released from the molds definitely bake at 180 degrees for 25 minutes cica.

a baba Pull out of the mold: If you are ready complexion.

In the meantime you have 1 liter of boiled water with 500g of sugar and the peel of a lemon (or orange if you like), uniteo 7 to 8 tablespoons dark rum (or more to taste ).

Soak in the syrup warmed baba hot but not boiling, squeeze lightly and gently and put on his feet, leaning with one another, with the dome down.

can polish them with a bit of apricot jelly mixed in syrup, but I did not do it.

preferably be consumed the next day, but are also excellent on the same day!

With the doses you get from 12 to 13 molds (depending on the size of eggs) by 8cm high.

I wish you good Samhain, Halloween or good, or good feast of All Saints, as you like!
We will be busy with the table of sweets for a party that we organize for the children. Of course we will see the result!

2 Birthday Bike Cakes

Cake chocolate and pear, no eggs!

E 'by chance, the same day that baked this cake, I am noticing the wonderful initiative of the blog of Stephanie good and fast: a collection of cakes without eggs, dedicated to CiboAmico children, an association of parents of allergic children, followed by the Department of Allergy Meyer Paediatric Hospital in Florence. For this reason
public like this post, just in time, given that the collection will expire at the end of October!
base from which game is the famous chocolate cake BilBolBul , published in the late 20's from Ada Boni in " Talisman of Happiness," then modified according to my taste.
Bilbolbul The cake recipe contains no eggs or fat, so if you want, you can totally eliminate the oil seeds.

pears and chocolate cake, no eggs

Ingredients for a cake pan with a diameter of 24 cm

160 grams of flour 00 grams of starch
40

160 grams sugar 85 grams cocoa powder 2
tablespoons sunflower oil 1 tablespoon

ground cinnamon 1 tablespoon apple cider vinegar (or white wine)
untreated orange peel, grated
250 grams of milk

½ packet of yeast 2 large diced pears
walnuts or almonds or pine nuts (if you like)

Combine in a large bowl the flour, potato starch, sifted cocoa, sugar and yeast .
Form a hollow in the center and pour in the oil, cinnamon, vinegar, orange zest and milk.
Mix well, even with a spatula until a smooth and creamy.
Add the chopped pears and dried fruit (in this case I put pine nuts) to the mixture, mixing well.
Pour into a round baking pan, buttered and floured, and bake at 180 degrees for about 40 minutes.
Sprinkle the cake with powdered sugar before serving.

This recipe for the collection of good and fast: Cakes without eggs!

Cute Quotes For Piknik

mushroom crepes

A first autumn meet the tastes of all those who love mushrooms, including me!
Thanks to my brother - who loves walking in the woods looking for mushrooms, and commit to grinding up early at dawn and kilometers and kilometers - I had some stored in a freezer bag of mushrooms into large pieces.
What to do if this could end, however worthy :-)

mushroom crepes

Ingredients for 6 / 8 people

For the recipe for pancakes, I have always found very well with this, I had written down millennia ago by it.hobby-kitchen (I think were of Rodante):

for about 14 pancakes

neutral (you can use for both sweet and savory preparations) cm in diameter. About 20:

200 grams of white flour 3 eggs 70 grams

1 / 2 cups milk

2 teaspoons salt 2 teaspoons sugar 50 grams

butter, melted, not hot

Break the eggs into a bowl, add salt and sugar and beat a little bit. Also add the sifted flour, a little at a time to avoid lumps, and work with a whisk until a thick batter.

Add the milk and let sit for half an hour.

United finally melted butter and mix well.

Heat a nonstick skillet with pancakes (must be boiling) grease it with little oil or butter and begin to cook the crepes, pour a little mixture with the help of a spoon (I put it a little) and started to rotate the pan to distribute the mixture well: you get a thin pancake.

Go on a pan oiled paper towel and give a stir to the mixture before cooking each pancake. Impilatele on a plate, cover and keep aside. You can prepare the day before, keeping them in the refrigerator.

For the sauce:

Ingredients:

50 grams of dried porcini mushrooms, soaked in warm water

100 grams of fresh or frozen porcini mushrooms into large pieces (in this case should not be thawed, but added to the mixture still frozen) or 100 grams of mixed mushrooms and mushroom

1 leek or 2 shallots

200 grams of sliced \u200b\u200bfontina

parsley

dry white wine, a splash

extra virgin olive

1 liter of white sauce, flavored with chives

In a large frying pan fry in a little oil (about 5 tablespoons) leek ( or onions), add the fresh mushrooms and dry well-drained and chopped with a knife. Sprinkle with a dash of white wine, let evaporate and sprinkle with chopped parsley. After a minute turn off the heat.

the United mushroom sauce and divide the mixture in half.

Frullatene part (it will go to fill the crepes), while the side on which you leave the pieces larger will fill the crepes, also joining in each a slice of fontina.

stow the first half, and then package them in a baking dish, making sure to spread a little sauce on the bottom too:

to the other side of sauce over the crepes, sprinkle with Parmesan cheese and some butter and bake at 180 degrees for about half an hour to forty minutes.