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I have never celebrated Halloween, and for the truth I did not even this year. But I do
sold in the pumpkin to be left on the doormat outside the front door and it was fun.



Click the "jobs" is something that I always like, and since Sunday it rained all day and want to go out was at a historical low in the afternoon we decided to engage in the creation of the "Halloween pumpkin" (actually the desire came after seeing the result of pumpkins made from my sister with the help of her friend's little girls: gorgeous!).
It 's easy (honestly I thought it was much more complicated ...) and the end result was excellent and striking!

Needed: an ornamental pumpkin (preferably round, mine was pretty long. It can be found now in almost all supermarkets in the days before the party)
boxcutter
1 2 1 pencil
candles or small candles

Clean the outside of the pumpkin with a sponge. Use a pencil to draw the cut at the top of the shell (a sort of zig zag), two eyes and a nose (triangle) and an irregularly shaped mouth. With a boxcutter
affect the first shell. Be very careful not to break the pumpkin. Once removed the cover to completely empty the filaments inside the pumpkin and seeds.
affecting its eyes, nose and mouth drawn previously.



Once you have done everything in place two candles or candles and light them. Replace the cover over the pumpkin and you're done!

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superpapà Yesterday my 74 years has made these cakes for him. Both are made with biscuit dough with almonds and cocoa (a recipe from Daniel Freguja), the first is filled with a cream cheese and walnut and then decorated with whipped cream, the second is enhanced by an orange cream. SWEET AUTUMN



BISCUIT ALMOND AND COCOA
Ingredients: 200 gr

yolks 225 g sugar 70 g butter, melted

75 grams of almond flour
70 gr flour 45 gr cocoa

150 grams of salt

whites Whip the egg yolks with 150 grams of sugar, then add the melted butter. Sift together the flours with cocoa and add them slowly to the mixture of eggs. Beat the egg whites with remaining sugar and a pinch of salt. Combine the two mixtures with a spatula. Pour the mass obtained into a mold previously lined with cartaforno, level and bake at 200 degrees for 10-12 minutes.


CREAM CHEESE
Ingredients:
3 eggs, salt
150 g sugar 400 g cheese

2 sheets of gelatin 1 cup of walnut

Place the two sheets of glue in cold water. Fit 2 egg yolks and 1 whole egg with sugar, add spoonfuls of the ricotta (drained well) and continue to mount. Dissolve the glue in walnut warming it a bit ', let cool and add to cream. Whisk the remaining egg whites with a pinch of salt and add them to the mixture of ricotta.

to complete:
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whipped cream ganache sliced \u200b\u200balmonds

Assemble the cake, dipping the cookie dough with a bathroom on the walnut. Pour some cream between two layers of pasta, the cream and cover with another surface. Finish with whipped cream and decorate as desired using the ganache.

CAKE "ARANCIOLINO"


BISCUIT AND CHOCOLATE ALMOND ORANGE CREAM


Ingredients: 500 grams of milk


140 g sugar 4 egg yolks, salt 1 egg white

50 g flour

orange liqueur orange peel candied orange peel

200 grams of fresh cream

sliced \u200b\u200balmonds Heat the milk with the zest of an orange, cutting only the yellow part. Mount egg yolks, sugar, egg whites and a pinch of salt. Combine the flour, milk and 2 tablespoons of liqueur, put on the fire and cook until thicken the cream. Remove from heat and cool.

Stuff the cookie dough, (moistened with a wet neutral) with 2 / 3 of the cream, sprinkle with orange peel and cover with biscuit dough. Whip cream and add it to the remaining cream and decorate the cake with this.

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Halloween Pumpkin black rice with shrimp and saffron sauce



are subscribed to the magazine "Italian cuisine" for some years.
The recipes are always good and in effect and I found this recipe in the October issue.
The black rice with shrimp, I do often but with saffron sauce I had ever experienced. For VAERO I made some changes to the recipe, but the result is still a winner.

Ingredients for 4 people: 600 gr of shrimp


500 g of black rice
350 g of fresh cream

a knob of butter 1 clove garlic, saffron

1 1 / 2 cup white wine parsley


oil salt pepper


Bring to boil a pot of salted water and pour the rice should cook for at least 40 minutes.
Meanwhile prepare the sauce with saffron. Melt in a pan the butter, add the garlic and let brown (do not brown), pour the cream, add a pinch of salt and pepper. Continue cooking for some minutes at medium heat because the sauce has to be liquid. Mix cream now in the saffron. add a tablespoon of parsley and put out the fire. Remove the garlic and keep the sauce warm.



Wash the prawns and cook in a saucepan with a little oil, sprinkle with the
white wine and let evaporate (in the original recipe, the shrimp are steamed for 15 minutes).



When the rice is cooked, drain and serve with the shrimp and saffron sauce.





Bon appetit!

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Ingredients:
ready
pastry 2 eggs, salt
100 g sugar 150 g cheese


100 grams of flour 100 grams of coconut grates.
80 grams of fruit salad candied
1 tablespoon baking

50 grams of milk 2 tablespoons olive oil

Flour the pieces of candied fruit salad with a tablespoon of flour and mix together the remaining flour with coconut grattiggiato and baking powder. In a bowl, assemble the two eggs with a pinch of salt and sugar, still beating the mixture with the whisk add the ricotta. With the help of a spatula, add the eggs slowly mounted, the mixture of flour and fruit salad incorporating the milk and oil to keep the mixture very smooth. Roll out the pastry on a baking pan (lined with parchment paper), bucarla with a fork and pour the mixture prepared leveling them well. Bake at 180 degrees for about half an hour.

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croutons and bacon pasta salad



Finally, after months on the run I'm back!
say that between work, holidays and a little more work I have neglected this blog and not even realize we have now arrived in October. Back
but with a simple recipe, quick and tasty ideal when you have little time (as often happens to me at this time) :-).

Ingredients:
6 slices of bread (like bread, preferably wheat)
200 grams of growth (or chartreuse, soft cheese)
2 tablespoons Parmesan cheese
100 grams of bacon slices
extra virgin olive oil
pepper

Fry in skillet in a little extra virgin olive oil slices of bacon cut into strips.




When crisp, remove from heat and put in a bowl, adding the growth and parmesan cheese.
Mix all ingredients. When well blended with the mixture cover the slices of bread.
Line a baking tray with baking paper.
Lay the slices of bread and bake for 10 minutes at 200 degrees.



Serve hot with a sprinkling of pepper.
Bon appetit!

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chestnut jam Milk


Before I say anything I want to warn you that you have to be to make this jam well equipped with patience!!
This recipe has kept us committed itself to a full day .. Immediately after lunch we started with ratchet (our jeep) looking for a place to collect a lot of chestnuts.
It was not easy to find, in fact we had to climb quite a bit and do some off-road, before hearing the full bag:)
Towards evening we came back and it is true iniziatla preparation of jam.
First step: select the chestnuts, and then choose the ones with the tenant (buggy) and decide whether or not scattivarle .. (I have taken) I've washed. boiled in water and sugar for 30 minutes in a pressure cooker after that we have peeled a a, (given that they were 1.5 kg of chestnuts.)
In the end, when she had her hands stiff, we weighed and peeled chestnuts had become 900g! At this point I can tell you the ingredients to make a jam with 900g of boiled chestnuts and clean:

300g sugar 1 cup whole milk (I had the whole milk and Partially. Skimmed I added 10g of butter) Put a
very low heat caramelize the sugar with 10ml water.
Meanwhile, pour the hot milk and butter, the chestnuts.
Now add this mixture to the melted sugar and boil slightly. Spend it all with the blender .. Obviously, consistency will be to your liking, not my is completely smooth.
I do not know if you can imagine how many hours are used to prepare 4 jars, I just know that last night, I went to bed at one o'clock! ahahahaha

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VALCELLINA

Dedicated to Diego and Laura: These are photos of the "old road of Valcellina" was considered one of the most beautiful roads in Italy, but in 1992, with the opening of the new road has been closed traffic. After a long period of neglect, the old road was made safe and reopened "tourist". E 'explored on foot or by bicycle, for the moment Barcis the old power station.

here it

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carpaccio to Naturale


I know you're wondering why it's called so .. I'll explain it .. At noon I had the lighting .. I thought what I'd brought for lunch at work e.. TAC .. here's the idea ..
Carpaccio of salmon with fennel julien! (This is the scientific name ahahh) Within minutes I had prepared everything ... In my lunch box
aveveo:
100g salmon natural

1 lemon 1 fennel
Place the salmon on a plate and sprinkle a couple of tablespoons of lemon.
Take a grater with large teeth and begin to scratch the salmon over fennel, to cover the entire surface .. Add salt and pepper and refrigerate for half an hour ...
I know that the carpaccio are good in summer, but as the season because of fennel is un'ortaggio give it up? .. :)
Wishing you could add a drizzle of balsamic vinegar sauce and some apple slices!
Obviously this is the dose for one person .. for more 'people increase the ingredients:)
But you think I can cook in the office?? Oh yes we have a real kitchen with dishwasher and fridge! a real godsend!

Dear friends the gym, this dish is meant for you that you are always in a hurry! Then let me know!

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posting the recipe for Mini Cheescake I remembered of the natural blueberries in my opinion combine well together .. Be careful, however, at doses
ahahha oh my God ... I laugh when I found a time bomb at home .. reading a book about the doses they seemed a then learn .. Indeed 250g of blueberries and 2 tablespoons of honey (the good one is!).
not entirely convinced I put the cranberries in the jar and started to put a spoon then the second and then ... Then I put half the jar! I thought that blueberries were be completely covered by the honey, which I did not think the fact that the whole would have a fermentation process !!!!!!
After 2 days, as I said before, I found myself in front of this jar was about to explode .. hahaha then carefully I opened it and started off a little honey .. I obviously there was so much that I have risen for three days ... Throughout this scene, however, do not let me forget to say that they were good! even on ice cream!
So summing up for 250g of blueberries to taste and place a cinnamon stick 2, a maximum of 3 tablespoons of honey .. no more 'hahaha
Let stand for at least a month ... I want to try it on pancakes
Americans!! inspires me the idea!

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Blueberry Cheescake


I'm back here to submit a recipe tried and tested several times, so now I'm sure I'll present it does not look bad! indeed ..

I tell you to arm yourselves now at least 2 muffin pans at least the lead times are cut in half .. and purchase of paper cups ... I buy them all'Esselunga.
So let's start with the ingredients for about 30-35 mini Cheescake.
250g of cereal grains crushed biscuits (I use the ones with the crunchy green pack)
125g butter, melted 600g Philadelphia


250g sugar 3 eggs 3 egg yolks

1 vial vanilla essence (I also tried the cinnamon and lemon .. both very good)

For decoration I used a strawberry sauce made with instant about 300g of fresh strawberries and 3 tablespoons of sugar.
You can also use chocolate or caramel ..
certainly are not bad:)

Mix crushed cookies with melted butter and place to go with a spoon the mixture into cups. Mash well the cookies on the bottom to form an even layer and place the cups in the refrigerator.

Meanwhile, prepare the filling: Beat the cheese with sugar. Add eggs and yolks and beat (I use the electric whisk) then add
the tube most of the aroma that 'you like.
With a ladle to fill the cups with the cookie on the bottom, I recommend you do this with the cups in the muffin pan. Bake the mini
Cheescake at 160 degrees for 15 minutes (convection oven).
Within 15 minutes you will look uncooked, but it will be cold qunado take their tasty texture.
Remove from the oven and let cool completely. If you submit them. Well it is better to get them the day before .. will be more 'tasty:)
Before serving, remove paper cups and decorate as desired ...

This recipe allowed me to experiment with other variations ..
Once I made them with chocolate .. a tablet of 100g in 10 mini were Cheescake haahaahaha very good, the utime time, instead I put a strawberry yogurt in the filling ... again I saw the bottom of the tray ahahhah
let me know how I will recommend your !!!!!

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Mini Meatloaf Muffins


Yesterday my working day was quite long and tedious, qindi to recover a little, I started around the kitchen with the desire to make a good meatloaf .. I started flipping through my Bible and found the kitchen! It was love at first sight ahahahha Unfortunately I did not have all the ingredients, so I and my beloved we left for an expedition all'Esselunga ... Carefully check my shopping list, but forgot something and we had to backtrack to retrieve all the necessary, but in the end we did it:)
At this point I had everything and I started ....
500g minced beef 100g bacon
talgliato otherwise end curled
200g of bread in the oven
120ml milk 100g of mortadella

40g dried porcini mushrooms 2 eggs


1 onion 1 bunch of parsley (plus' n ce 'is better)
olive

breadcrumbs salt and pepper (I like white pepper)

ammormidire Take the mushrooms in warm water for 15 minutes, after which squeeze and taglaiteli. Slice the onion with the sausage and add the chopped parsley. Soften
bread with milk, then squeeze it and add it to meat, eggs, onion, sausage, parsley and mushrooms. Season with salt and pepper.
Now work the mixture well and place in a baking loaf previously oiled and sprinkled with bread crumbs. Cover with the bacon.
Cook in oven at 160 degrees for the first 30 minutes, then continue to cook at 180 degrees for 15 minutes ...
I've removed immediately from the pan so that it could cool wascompletely ..
tasted it tonight and tomorrow I will let you know .. The fragrance promises good things .. hope you will agree the palate!
also excellent as a starter ...

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bacon and mushrooms and ricotta cocoa


morning, soon enough, I received a call from my Andrea who began by saying: STREPITOSIO ARE I. .. Yes, he was talking about the muffins I made last night .. Now that I'm spoiled with healthy breakfast will be hard foul to stop ahahaha cmq okay to me every week so I can experiment with new tasty recipe!!
If I pushed the curiosity, Well these are the ingredients:
200 g of flour "00"

30 g cocoa 200 g sugar 200 g ricotta


2 eggs 50 grams butter 1 packet

baking powder Beat eggs with sugar, add the softened butter (I have time and I did not completely cool) cottage cheese and flour sifted with cocoa.
Stir the mixture and finally add the sifted ievito. Stir until mixture is smooth .. do not worry if the copmosto is pretty solid .. the result will be better ..
Place the mixture with a spoon into cups that are going to have a cake pan for muffins. Bake at 180 degrees for 12 minutes, but if you go to fill up the board, baking cups stretches of at least 10 minutes .. My
are overflowing from the pan .. ahhhh satisfaction that:)

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SWEET TO THE PUMPKIN PUMPKIN



BISCUIT TO HAZEL
Ingredients:

3 egg yolks 4 egg whites, salt
60 grams of sugar
50 g sugar 40 g
almonds
30 grams of flour

Preheat oven to 180 degrees. Grind the hazelnuts with the sugar, then mix well with flour. Assemble the 4 egg whites with a pinch of salt, and in another bowl beat the yolks with sugar icing. Add the egg whites until stiff and then slowly add the flour. Spread the mixture into a baking tray (covered baking paper) at a height of half a cm and bake for 8 minutes.

CREAM PUMPKIN
Ingredients:
300 grams of cooked pumpkin
180 gr icing sugar
1 sheet of gelatin
400 g of whipped cream

Put cold water in the gelatin. Crush or finely chop the cooked pumpkin, put 2 / 3 tablespoons in a small saucepan, combine the gelatin previously removed from the water and squeezed and dissolve it in the fire. Collect the whole pumpkin in a bowl, add sugar gradually and the whipped cream.

COVERAGE
Ingredienti:
100 gr di zucca cotta
100 gr di Marsala bianco
1 foglio di colla
60 gr di zucchero a velo
Mettere in acqua fredda la colla. Frullare assieme la zucca con il Marsala, scaldarli sul fuoco con la colla e farla sciogliere. Aggiungere lo zucchero a velo e passare tutto attraverso un colino.

COMPOSIZIONE
Tagliare a metà la pasta biscotto, inumidirla con una bagna al Marsala, stendere la crema su una metà poi ricoprirla con l'altro pezzo di biscotto alle nocciole. Stendere la gelatina di zucca e decorare a piacere. Lasciare in frigo per alcune hours before serving.