Time to change?
I do not know. I'm meditating.
I am seriously considering the idea of moving up the Illustrated Cookbook blogspot, a more agile platform for the management of photos and posts.
Rather than consider the idea, I'm already taking: I'm already copying the recipes on the other side.
The only thing that keeps me here on LJ, to which I am truly grateful and very loyal, wonderful option is the "cut", which I still can not understand and put into practice on blogspot. As long as the cut beyond
not work, this blog will continue to reside here on Livejournal.
In the meantime, if you like, check out the new place, and let me know What do you think:)
The new house (?): http://roserossecaffe.blogspot.com/
Thursday, January 21, 2010
Tuesday, January 19, 2010
Christmas Ornaments At Costco
probably my favorite cake
... After the tart with mascarpone and raspberries. And that says it all.
I love the cheesecake, but I tried - until now - just a recipe that I was not even very impressed. I do not remember if I posted here on Recipe, I'll check ^ ^ '
But I can assure you that this cheesecake deserves it.
should take some precautions, of course. In order:
a) small slices! It 'a cake calories, but very good. But clearly if you shoot it in half a shot or a slice at the end of lunch Sunday, you may not enjoy the full, ça va sans dir ... (But maybe sometimes it's good to say: P).
b) E 'compulsory, imperative, then, imperative that the cake walk at least one night in the cold. I love this season because my balcony is a roomy second fridge. As I said last night to my mother (I quote): "It 's a blast in January because we wanted to cook for a regiment, keep everything on the balcony and eat quietly until March."
The original recipe is Dandolo.
Ingredients (for a tin of 18 cm in diameter, although mine was 24, so some changes ...)
First phase:
* 450 g Philadelphia cheese (I used 250 grams of quark Tyrolean Mila + 250 g of fresh ricotta) 2 eggs
* * *
150 g sugar 2 tablespoons lemon juice
Second phase:
* 200 g sour cream (found by Carrefour, but also sells the Esselunga. other day: P)
* Two tablespoons of sugar
* One tablespoon of vanilla extract (1 teaspoon of vanilla extract)
For the base:
* 125 g Digestive biscuits (180 g Digestive)
* 60 g butter (110 g of butter) * 2 tablespoons sugar
For the topping:
* Approximately 200 g of Dulce de leche (always Esselunga)
For caramelized macadamia nuts:
* 100 g macadamia nuts (bah. being unavailable, I used the nuts: P) * 100 g
Reducing sugar cookies in fine crumbs with destructive method / preferred antistress and mix the powder obtained with the two tablespoons of sugar.
Or more simply put all the cookies in the blender;)
Pour melted butter over flour cookies, and amalgamate.
Transfer all hinged on a baking sheet about 24 cm diameter lined with parchment paper. Planing and compacting the crumbs to create the base of the cheesecake and set aside to cool. Apart
philadelphia cheese blend, eggs, sugar and lemon juice.
gently pour the cream on the biscuit base and bake at 150 ° C for 30 minutes.
the cheesecake from the oven, will have the consistency of a sort of custard, do not be afraid, will acquire the ideal texture later.
Mix sour cream with the vanilla extract and two tablespoons of sugar, pour it gently on the cheesecake and reinfornare for another 10 minutes.
the oven, let cool to room temperature and then refrigerate for at least 24 hours (the rest is crucial to getting the right consistency).
The next day prepare the caramelized macadamia nuts.
Melt sugar in a dry pan, when it acquires an amber color add the walnuts, take a quick turn and mixed on a lightly oiled marble slab or a wooden board lined with parchment paper.
Allow to cool and then grind coarsely crispy.
Or more simply: first to break the nuts into the saucepan and mix with sugar)
Spread a generous layer of dulce de leche on the surface of the cheesecake, spread the caramelized macadamia nuts and serve.
... After the tart with mascarpone and raspberries. And that says it all.
I love the cheesecake, but I tried - until now - just a recipe that I was not even very impressed. I do not remember if I posted here on Recipe, I'll check ^ ^ '
But I can assure you that this cheesecake deserves it.
should take some precautions, of course. In order:
a) small slices! It 'a cake calories, but very good. But clearly if you shoot it in half a shot or a slice at the end of lunch Sunday, you may not enjoy the full, ça va sans dir ... (But maybe sometimes it's good to say: P).
b) E 'compulsory, imperative, then, imperative that the cake walk at least one night in the cold. I love this season because my balcony is a roomy second fridge. As I said last night to my mother (I quote): "It 's a blast in January because we wanted to cook for a regiment, keep everything on the balcony and eat quietly until March."
The original recipe is Dandolo.
Ingredients (for a tin of 18 cm in diameter, although mine was 24, so some changes ...)
First phase:
* 450 g Philadelphia cheese (I used 250 grams of quark Tyrolean Mila + 250 g of fresh ricotta) 2 eggs
* * *
150 g sugar 2 tablespoons lemon juice
Second phase:
* 200 g sour cream (found by Carrefour, but also sells the Esselunga. other day: P)
* Two tablespoons of sugar
* One tablespoon of vanilla extract (1 teaspoon of vanilla extract)
For the base:
* 125 g Digestive biscuits (180 g Digestive)
* 60 g butter (110 g of butter) * 2 tablespoons sugar
For the topping:
* Approximately 200 g of Dulce de leche (always Esselunga)
For caramelized macadamia nuts:
* 100 g macadamia nuts (bah. being unavailable, I used the nuts: P) * 100 g
Reducing sugar cookies in fine crumbs with destructive method / preferred antistress and mix the powder obtained with the two tablespoons of sugar.
Or more simply put all the cookies in the blender;)
Pour melted butter over flour cookies, and amalgamate.
Transfer all hinged on a baking sheet about 24 cm diameter lined with parchment paper. Planing and compacting the crumbs to create the base of the cheesecake and set aside to cool. Apart
philadelphia cheese blend, eggs, sugar and lemon juice.
gently pour the cream on the biscuit base and bake at 150 ° C for 30 minutes.
the cheesecake from the oven, will have the consistency of a sort of custard, do not be afraid, will acquire the ideal texture later.
Mix sour cream with the vanilla extract and two tablespoons of sugar, pour it gently on the cheesecake and reinfornare for another 10 minutes.
the oven, let cool to room temperature and then refrigerate for at least 24 hours (the rest is crucial to getting the right consistency).
The next day prepare the caramelized macadamia nuts.
Melt sugar in a dry pan, when it acquires an amber color add the walnuts, take a quick turn and mixed on a lightly oiled marble slab or a wooden board lined with parchment paper.
Allow to cool and then grind coarsely crispy.
Or more simply: first to break the nuts into the saucepan and mix with sugar)
Spread a generous layer of dulce de leche on the surface of the cheesecake, spread the caramelized macadamia nuts and serve.
Monday, January 11, 2010
Eyebrow Waxing And Tanning
The hard work
After exhausting research in supermarkets, Uccio finally managed to find in a grocery store East Pakistan (mah!) the infamous pasta brick. Or rather, what we think is pasta brick: these are squares of tissue paper pulp, which is written on the packaging used to carry out the spring rolls (which I hate), so I would say that is what for me is close to more brick to the pasta: P
I read several blogs that this dough is extremely versatile, useful to keep in the freezer, easy to use ... Yes, well, here, let's talk.
Problem 1: remove each sheet. Perhaps it should not be done, maybe we had a short time, I can not say. It is a fact that is a rather long one. The brick dough (mine) looks like a quadrotto of frozen dough. Once thawed it is soft, but it's like a set of towels of tissue paper overlapping. You want to separate them one by one!
Problem 2: glue together sheets . Because the dough is very thin, you can not bake the sheet. Therefore, once marched, we have them back together. At first thinking it was enough to overlap, and instead discovering who go brushed oil one by one. Here, too, I wonder if this is the correct procedure.
Problem 3: the filling. Perhaps this was too dry filling, the fact is that very dry, leaving a lot of pasta brick "empty" to eat. Not bad, but maybe it would take something more liquid? Are questions, eh, my. Anyone able to answer is welcome!
Problem 4: the brick has dried . More than crisp was just bored, so here I wonder if I have to carry out correctly ... The result
despite all this, not bad. I will try other fillings, as they have advanced a number (of frozen brick, the triangles have been appreciated by almost all of my guests, thankfully).
Anyway, here's the recipe, if anyone can give me some tips, I thank you in advance! : D
Ingredients: 1 package
brick pastry 200g fresh goat
70g pistachios 1 teaspoon unsalted
thyme olive oil salt & pepper
In a bowl, mix the cheese with the chopped pistachios and thyme. Season with salt and pepper. Cut the sheets of brick in half, with a little oil spenellarli, deporci a tablespoon of filling and fold the triangle. Spenellare with a little oil also the area of triangles, place on a piece of parchment paper and bake at 180 degrees for about ten minutes, until golden brown.
After exhausting research in supermarkets, Uccio finally managed to find in a grocery store East Pakistan (mah!) the infamous pasta brick. Or rather, what we think is pasta brick: these are squares of tissue paper pulp, which is written on the packaging used to carry out the spring rolls (which I hate), so I would say that is what for me is close to more brick to the pasta: P
I read several blogs that this dough is extremely versatile, useful to keep in the freezer, easy to use ... Yes, well, here, let's talk.
Problem 1: remove each sheet. Perhaps it should not be done, maybe we had a short time, I can not say. It is a fact that is a rather long one. The brick dough (mine) looks like a quadrotto of frozen dough. Once thawed it is soft, but it's like a set of towels of tissue paper overlapping. You want to separate them one by one!
Problem 2: glue together sheets . Because the dough is very thin, you can not bake the sheet. Therefore, once marched, we have them back together. At first thinking it was enough to overlap, and instead discovering who go brushed oil one by one. Here, too, I wonder if this is the correct procedure.
Problem 3: the filling. Perhaps this was too dry filling, the fact is that very dry, leaving a lot of pasta brick "empty" to eat. Not bad, but maybe it would take something more liquid? Are questions, eh, my. Anyone able to answer is welcome!
Problem 4: the brick has dried . More than crisp was just bored, so here I wonder if I have to carry out correctly ... The result
despite all this, not bad. I will try other fillings, as they have advanced a number (of frozen brick, the triangles have been appreciated by almost all of my guests, thankfully).
Anyway, here's the recipe, if anyone can give me some tips, I thank you in advance! : D
Ingredients: 1 package
brick pastry 200g fresh goat
70g pistachios 1 teaspoon unsalted
thyme olive oil salt & pepper
In a bowl, mix the cheese with the chopped pistachios and thyme. Season with salt and pepper. Cut the sheets of brick in half, with a little oil spenellarli, deporci a tablespoon of filling and fold the triangle. Spenellare with a little oil also the area of triangles, place on a piece of parchment paper and bake at 180 degrees for about ten minutes, until golden brown.
Monday, January 4, 2010
Wording For Wedding Reception In Spanish
Happy New (sweet) Year! Remember
I repeat: the blog is * not * abandoned!
simple process is slow, be patient;)
To start the year in sweetness and immediately use one of the Christmas gifts (fat Uccio: *) here are muffins that have the dough instead of butter oil EVO (extra virgin olive oil).
I must admit that at first I was rather suspicious than the recipe, but I was amazed by its delicacy. Good, I guess.
so good that Toby the Dog has a well-designed to steal from the table on the balcony which had been supported to cool. In sum incazzatura (and fear for his stomach) we discovered that our dog dwarf is stretched, and then, if not rise on its hind legs can quietly steal everything that is on a garden table. Since the nature of the thief half dachshund have it firmly rooted: P
I found the recipe on the very cool magazine Despar South Tyrol:)
Ingredients for 4 people (I have left six big narcissus, but I'm sure they get out quietly 12 muffins )
360 g flour 00 (I was only 280 grams, I used 80 g of rice flour) 160 g caster sugar
1 g salt 14 g baking powder (a bag for me)
whole eggs 120 g (2 for me)
50 g fresh whole milk (I used skimmed milk, because the whole had to open: P)
150 g yogurt (Here aha! stroke class: I used the yogurt Silla-Mila, bought at the canteen Brunico)
120 g oil EVO (extra virgin olive oil)
In a bowl combine flour, sugar, salt and yeast and mix well.
Do the same in another bowl by combining the eggs, milk, yogurt and oil EVO. With a whip
dissolve the powder by combining the liquid gradually to avoid forming lumps.
obtain a homogeneous mixture, with a sac-a-few with a rather large hole to fill the molds for three quarters.
Bake at 190 degrees for 10-15 minutes, depending on the size (15 minutes for me).
Once cooked, let cool and serve. Add
notes that Gabriel Bozio Delmastro (but who is?: P), author of the recipe, by for preservation / freezing of muffins. I have not served because of the family, and Toby the Dog Uccio muffins are finished in 10 minutes flat.
For optimum conservation of the product: freeze freshly baked, then regenerate, from frozen, at the time of consumption, for a few seconds in the microwave (8 / 12 seconds at medium power) or 5 minutes in oven at 110 ° C.
I repeat: the blog is * not * abandoned!
simple process is slow, be patient;)
To start the year in sweetness and immediately use one of the Christmas gifts (fat Uccio: *) here are muffins that have the dough instead of butter oil EVO (extra virgin olive oil).
I must admit that at first I was rather suspicious than the recipe, but I was amazed by its delicacy. Good, I guess.
so good that Toby the Dog has a well-designed to steal from the table on the balcony which had been supported to cool. In sum incazzatura (and fear for his stomach) we discovered that our dog dwarf is stretched, and then, if not rise on its hind legs can quietly steal everything that is on a garden table. Since the nature of the thief half dachshund have it firmly rooted: P
I found the recipe on the very cool magazine Despar South Tyrol:)
Ingredients for 4 people (I have left six big narcissus, but I'm sure they get out quietly 12 muffins )
360 g flour 00 (I was only 280 grams, I used 80 g of rice flour) 160 g caster sugar
1 g salt 14 g baking powder (a bag for me)
whole eggs 120 g (2 for me)
50 g fresh whole milk (I used skimmed milk, because the whole had to open: P)
150 g yogurt (Here aha! stroke class: I used the yogurt Silla-Mila, bought at the canteen Brunico)
120 g oil EVO (extra virgin olive oil)
In a bowl combine flour, sugar, salt and yeast and mix well.
Do the same in another bowl by combining the eggs, milk, yogurt and oil EVO. With a whip
dissolve the powder by combining the liquid gradually to avoid forming lumps.
obtain a homogeneous mixture, with a sac-a-few with a rather large hole to fill the molds for three quarters.
Bake at 190 degrees for 10-15 minutes, depending on the size (15 minutes for me).
Once cooked, let cool and serve. Add
notes that Gabriel Bozio Delmastro (but who is?: P), author of the recipe, by for preservation / freezing of muffins. I have not served because of the family, and Toby the Dog Uccio muffins are finished in 10 minutes flat.
For optimum conservation of the product: freeze freshly baked, then regenerate, from frozen, at the time of consumption, for a few seconds in the microwave (8 / 12 seconds at medium power) or 5 minutes in oven at 110 ° C.
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