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Sacher cakes

Well yes .. I tried this recipe!

confess that it was not easy and that the process is long .. but worth it. Last week was the birthday of Mark, my boyfriend, and this is his favorite cake. He was happy and pie is not even a crumb left .. ;)

Want the recipe? I give it, but know that the recipe is not mine, but White, the mother of Mark.

Ingredients

3 eggs 200g sugar 100g butter, melted


75g flour 75g cocoa powder 75g starch
other 75g + for the topping
1 packet vanilla sugar 1 cup milk +
more to thicken the cream Cover
1 pinch
salt 1 teaspoon baking powder 1
least 250g jar of apricot jam

Preparation In a bowl beat the egg yolks with sugar. Add the cooled melted butter, starch, flour, cocoa, vanilla sugar, half cup milk, salt, egg whites and when everything is mixed add the yeast dissolved in the glass of milk. Then put the dough in a greased and floured cake tin and bake at 180 degrees 45 minutes. When the cake is cooled cut it in half: slowly with care. Spread the apricot jam on the two halves, and close. In more milk Melt the chocolate leaving very dense (it must be liquid) and sprinkle on the cake, both above and have sides. Then refrigerate for a couple of hours.

This is the first lady to be brought to the party ... made me really proud ..!

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tartare

With these ingredients are about 32 truffles (depending on size), I do as I usually have half the dosage.

Ingredients

• 200 gr. milk chocolate chopped
• 100 gr. dark chocolate chopped
• 125 ml. cream
  
• 50 gr. butter
• 25 gr. sugar (I put 20 oz.)
• cocoa taste bitter

Flow to a boil in a pan on the heat the cream, butter and sugar. Remove the pan from heat, add the two types of chocolate after a few minutes and stir with a wooden spoon by the chocolate melt completely, then pour the mixture into a bowl and let cool. Let the mixture thicken, if necessary put some in the fridge. With the help of a teaspoon take a little of mixture at a time and roll into balls the size you like, put them on a sheet of baking paper and place them in the fridge. Before serving the truffles in cocoa pass them and place in paper cups.

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quick and easy biscuits (butter and lemon)

birth this weekend to go to Spoleto and Todi. Umbria is definitely one of my favorite destinations. Before leaving, however, you want to spend my recipe for cookies: they are amazing, very easy to do and fast to cook. Besides, they can be served to those who are allergic to eggs and yeast, the absence of these ingredients.

We come to the point:

Ingredients (for 16 biscuits)

the grated rind of a lemon 90g butter

50g sugar 130g flour

Preparation

With a fork, work the butter and sugar, which add a little at a time, until mixture is smooth and creamy. Add the flour a little at a time, but always mixed with a fork, and the lemon zest and knead the dough until it becomes smooth and compact. At this point, take it, make a ball and helping with the flour, knead a bit with your hands. You can then spread the dough with a rolling pin on a floured surface and cut cookies with stencils, or do as I do, that the ball, the detachment of small pieces and give shape with the palms of the hands. The biscuits are ready to be baked in a preheated oven at 180 degrees for 15 minutes.

Faaateliiiii! ; D

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salmon in breadcrumbs

Today, out of university, I saw only 2 grams.
So instead of returning home I went to a walk and cuddle me a bit: I bought a shirt and a bracelet ..

I needed! And 'since I finished my exams I want to go buy something!

The afternoon I went with my boyfriend and then I went to the supermarket to buy ingredients for my dinner and my dinner at the university of tomorrow. And then .. toh .. salmon ..! It 's my favorite fish .. and since this was a day of pampering I thought I'd cuddle again tonight for dinner.

My mom usually does it in foil but I think we lost .. I have decided to do so in the oven, but breaded. And it came

delicious!

This is the picture I took the slice of salmon in the oven before you put it: I removed the skin around and I split in half to remove the bones potergli plants.

Ingredients (for 1)

1 salmon steak (about 200g) 1 tablespoon oil

breadcrumbs to taste salt, pepper, oregano

Preparation

Clean and rinse the Salmon under cold water and let it dry on a plate. Grease the fish with the oil so that the breading is good. In a plate, sprinkle the bread crumbs, salt, pepper and oregano. Pass the salmon in breadcrumbs and press it well turning it on all sides, so the breading is crisp and high. Put the fish on a baking sheet and bake at 180 degrees for 20 minutes. Me after the first 10 I turned over. And the last 2 minutes of cooking I used the grill: so the fish was even more croccoso! Good!!

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double chocolate tart with orange marmalade Hazelnut Crescents

I a good jar of jam and oranges to eat so I made a tart. I wanted a softer pastry and then I added a teaspoon of yeast in the flour.

Ingredients

• 250 gr. flour
• 100 gr. sugar (I put 80 oz.)
• 125 gr. butter
• 1 egg and 1 egg yolk
• 1 pinch of salt
• 1 teaspoon baking powder
  
• the grated rind of half a lemon untreated
• a jam to your taste (my jar of 250 gr.)

Sift flour with baking powder on a work surface and sprinkle the sugar, salt and the grated rind of lemon. Mix ingredients and let the fountain, put the butter in the center with your fingertips and quickly worked the ingredients so the mixture is crumbly. Reopen the mixture to a fountain in the center and put the egg and egg yolk, then work the ingredients just enough to get a compact dough. Wrap in plastic wrap and put it in the fridge (I did it stand for about 1 hour). Take back the dough from the refrigerator, put a little aside for strips, roll the rest with a rolling pin and place it in a tart mold (mine was 24 cm.) diameter greased and floured. Prick the dough with a fork and spread over jam. Roll out the dough aside, with a toothed wheel formed strips and arrange on a lattice jam. Bake in preheated oven at 180 degrees for about 30 minutes (depending on oven), baked the tart and let cool.

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This is definitely a summer dish is spoken today may seem strange. Here in Rome it's raining and cold, makes me happy to doze under the pieces! Yet despite the season I like the salads and then. What I propose today is very tasty and very easy to do.

The only drawback: the absence of cucumbers. The greek salad go there, but today I went:) I still will post the original recipe.

Ingredients (abundant by 3)

2 ripe tomatoes 2 cucumbers

200g salad (iceberg lettuce, I prefer the second, more crunchy!)

some Greek olives (ideal and slightly sweet, and I've made it twenty)

2 red onions (I took those of Tropea, I am fantastic)

180g feta cheese (typical greek)

oil, salt, oregano

Preparation Wash and cut the Isalo. Slice the tomatoes, onions and cucumbers (usually the recipe does not require peeling them .. do vobis). Discard the cheese and sprinkle of oregano on both sides, then cut it into cubes (or rectangular in longitudinal slices). Now, in a large bowl put a little lettuce, some tomatoes and a bit of everything else. And condite.Poi repeat. And Ricordi. So the ingredients are already mixed;)

E 'excellent and fresh, can also become a main dish.

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I dedicate these cookies to my brother, who loves me as nuts.
With these ingredients are about 50 crescents. But I halved the dose, with some small change that I have written in brackets.

Ingredients for 50 cookies

• 250 gr. flour (I put 150 gr.)
  
• 125 gr. sugar (65 gr.)
  
• 2 eggs
  
• 200 gr. soft butter
  
• 125 gr. of ground hazelnuts (70 grams).
  
• 1 teaspoon of vanilla extract
  
• a pinch of baking powder
• taste of sugar

In a bowl, stir together the flour with baking powder, sugar, vanilla, eggs, butter and hazelnuts. Work the mixture with your hands until it is smooth, then wrap in plastic wrap and place in refrigerator for about an hour. Take back the dough, forming rolls of 2 cm. some thick, cut into pieces 1.5 cm long. and about curvateli shaped crescents, and in narrowing the two tips. Place them well apart on a large baking pan lined with parchment paper and cook in preheated oven at 175 ° -180 ° for about 15 minutes. Baked cookies, let cool on a wire rack and sprinkle with powdered sugar.

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Greek salad Apple pie with alchermes

I'm not the most consistent person in the world to keep updated my blog .. on the other hand the fact of not feeling well-attended and university commitments keep me away from stoves and PC. They were heavy these days for me: the last exam of the winter session massacred me (and I finally conquered my beautiful 27; D) is then re-commenced the trantran lessons on Monday .. I've only done a little break, starting last weekend: two days in Umbria with my boyfriend and some friends. I was used to recharge the batteries, but apparently not enough!

But let us, we are here to cook.

What I'm posting today is the apple pie which I have mentioned in previous posting.

E 'come good and tasted good. The advice to you is do not follow my wickedness: you do not use the baking paper. I did it and the cake was all wrong. Of course, this gave an added touch of "rustic", but if you must be presentable and not only the need to eat at home for breakfast, buttered the pan, do not be lazy!

Ingredients 180g sugar 300g flour

3 eggs 1 / 2 lemon

1 / 2 cup extra virgin olive oil 1 tablespoon baking

2 apples (the rennet for sweets are the best) 2 tablespoons

Alchermes

Preparation Peel the apples, cut into slices and soak in a bowl with a little lemon juice and alchermes. After the sugar and beaten eggs add a little at a time, while continuing to mix, oil and flour sifted with baking powder together. The dough should be soft but solid looking.

Preheat the oven to 180 degrees.

Pour the batter into greased and floured baking your beautiful and add the sliced \u200b\u200bapples. Then bake the cake for at least 45-50 minutes and check your creature (the original recipe, which I got from amuro on Wired New York Forum suggested 30 minutes of cooking my cake was still raw). Once out of the oven let it cool and then sprinkle with powdered sugar.

Yum! ,-P

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Doughnut Yogurt and Orange Cake with Chocolate and Hazelnuts

It 's a very tasty and fragrant cake, I found an old recipe yeast Bertolini. Among the ingredients were also nuts, that I have made, I also decreased the amount of oil and sugar and I decorated the cake with icing sugar icing. I will give you the recipe as I made it.

Ingredients

• 300 gr. flour
• 200 gr. sugar 3 eggs
• juice and grated rind of an orange untreated
• 1 pot of yoghurt 125 gr.
  
• 200 ml. seed oil
• a pinch of salt
• 1 tablespoon baking powder
  

In a bowl, beat eggs with sugar and orange zest. Stirring with a wooden spoon, add oil, orange juice, yogurt and a pinch of salt. Mix everything together and, little by little, the flour sifted with baking powder and mix well. Grease and flour a 24 cm ring mold. in diameter and pour in the mixture. Bake in preheated oven at 180 degrees for about 45 minutes, baked the cake and allow to cool 5 minutes in the mold, then the mold and let cool.