Program Welcome To Wedding Guests

CAKE DIPLOMATIC



DIPLOMATIC A cake to celebrate the birthday of the " old " family but also to satisfy the palate of children who love the cake forks with a mountain of cream.

Ingredients: 2 bases
fresh puff pastry round
1 disk of sponge (diameter 30 cm)

caster sugar 400 g milk 600 g cream

a piece of lemon peel 1
Berry
vanilla 6 egg yolks, salt

200 g sugar 80 g flour maraschino

sugar

Unfold the puff pastry with a fork and bucarli, moisten the surface with a bit 'of water and sprinkle with three tablespoons granulated sugar then cook in oven at 190 degrees for 15 minutes. The oven and let cool.
Prepare the cream: Boil the milk with 200 grams of fresh cream, lemon peel and vanilla bean cut in half lengthwise. Beat the egg yolks in a bowl with a pinch of salt and sugar, add the sifted flour and then hot milk filtrate. Put back over heat and thicken. When cooked, pour into a large container, put on the surface a sheet of plastic wrap and refrigerate to cool. Install the remaining 400 g of fresh cream. When the cream is cold slowly add 300 g of whipped cream. Assembling the cake
: Place a disc of puff pastry on a pie plate, pour half cream prepared sovraporre the sponge moistened with a bathroom on the Maraschino cream and cover with the other, making it level and to support the second disk of dough. Cut the circle will have the right rough edges and then decorated with whipped cream aside.
Sift icing sugar on the surface and keep it cool at least half a day before serving.

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Pancakes

By popular demand of her husband and children, a super breakfast this morning. To celebrate the family together, the desire to celebrate the joy of being together in the kitchen to chat without the rush of commitments, what's better than a mountain of pancakes .

Ingredients: 240 gr

flour 1 tablespoon baking powder 2 eggs


a pinch of salt 1 tablespoon sugar 2 tablespoons melted butter

330 grams of milk
melted butter for cooking For
serve: whipped cream, maple syrup and cream social

Put in a blender or mixer all the ingredients, starting and mix well. Grease a griddle or a frying pan and cook pour a batter to get the pancakes. Serve with whipped cream, chocolate and hazelnut cream, eggnog, fresh and dried fruit, etc. ......... There are so many combinations that it is difficult to choose.

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Regali mangerecci/golosi (4a parte): biscotti di pasta frolla



This is the fourth and final post of possible "edible gifts."
With this post I want to make you my best wishes of "Happy Holidays".
The recipe for these cookies comes from Aunt Teresa. It 's the basis for making pasta shortbread, you can then use for cookies is that to make the crust.

Ingredients:
300 grams of white flour 1
ounces of butter (room temperature)
1 pound of sugar 2 egg yolks


Place on a board in the flour and sugar , butter cut into small pieces and egg yolks.
knead until the mixture is homogenous.
Let stand for about 30 minutes in the refrigerator before you roll out the pastry with a rolling pin (about half a centimeter thick) and cut using cookie cutter like.
I bought a cutter shop.fr cook-up with which is You can also write messages on cookies, customize with phrases or greetings.









then Bake cookies at 180 degrees until they start to brown on the surface.






Packaging
then in transparent bags sealed with red satin ribbon, or on trays of china (I have used some other piece and shaped sapling Crate & Barrel).







Good luck and enjoy!

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Regali mangerecci/golosi (3a parte): confettura di mele e anice stellato



The apple jam is one of my favorites, and with the addition of star anise I like even more because it gives it a unique taste.

Ingredients:

6 apples 1 cup water 8 berries, star anise

500 grams of sugar

Peel, remove core and cut into small pieces to 6 apples. Put them in a pot with a glass of water and 6 berries, star anise and cook over low heat until the apples will be cooked and soft.
Reduce apple puree with the help of a blender (without breaking the berries, star anise).
Now add 500 grams of sugar and continue cooking for at least 20 minutes.



invaded the hot jam into sterilized glass jars previously. Cover with airtight lids. Cover the jars with a stroficanaccio and let cool upside down.





I've also made up of copricoperchi of red cloth tied with kitchen twine. Add tags of cardboard with the description of the content and the gift is ready.



Good work and good appetite!

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TART WITH NUTS


Ingredients for the dough: 260 gr

flour 130 g sugar 140 g butter

1 egg, salt 1 teaspoon ground ginger

Using butter at room temperature , mix all ingredients then form the dough into a ball and tenerala in the fridge to cool for at least an hour. After the interval, roll with a rolling pin to form a disk that you can line the tin of 24/26 cm in diameter, with a border top two cm in circumference. Pierce the bottom with a fork, cover with greaseproof paper and two handfuls of dried beans and bake at 180 degrees for about half an hour. Remove from the oven, remove paper and beans and allow to cool.

to complete:
120 g walnuts 100 grams of butter


90 g sugar 1 egg white, salt

100 g cream 150 g dark chocolate

chop the walnuts in a blender with two tablespoons of sugar. Whisk the egg whites with a pinch of salt and half the sugar. Beat with the whisk the soft butter with remaining sugar and then slowly, using a spatula, mix the walnuts and the egg white. Pour this mixture into the cooked pasta and level previously. Melt the chocolate with fresh cream, leave to cool then pour over the cream with walnuts. Decorate as desired and put in fridge for a few hours before serving.
Note: good, even replacing the grated coconut and walnut.

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Regali mangerecci/golosi (2a parte): meringhette veloci con nocciole e cioccolato



Here we are at the second post of gourmet gifts. Today I propose
small meringues (fast, not slow cooking and long) packed in glass jars.

Ingredients:
3 egg whites until stiff montatai

130 gr sugar 160 gr chopped hazelnuts
60 g dark chocolate chopped (optional, I did not put in the dough but I only used for garnish)

chop the hazelnuts hazelnuts (and possibly chocolate).
In a bowl beat the egg whites until stiff (I do always try to flip the bowl, whites must not fall!) and add sugar while continuing to mount.
Add mixture slowly to the nuts (and the chocolate).



With the help of a pastry bag to create small meringues on a baking sheet covered with baking paper.



Garnish each with a whole hazelnut meringues (making it the center of the meringue)



inform, and for about 20 minutes at 180 degrees.





When cooked (be careful not to burn them) you can Garnish with the meringues melted dark chocolate.



These meringues I've packed in glass jars by putting Christmas (Ikea)



and wrapped with wire wool green.



Enjoy and good luck!

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TAJINE SARDINES


Ingredients:
1 / 2 onion 1 red pepper


2 sage leaves 1 clove garlic 1 fresh chilli

coriander paprika
strong
200 grams of rice broth
fish 12 sardines

olive oil parsley

Clean the sardines, remove the bones, head and spread. Wash the peppers, remove all the seeds and filaments inside and cut 8 threads long. Set aside 6 and cut others to pieces. In the base of the tajine (or a crock pot that has a lid and can go in the oven), pour a few tablespoons of olive oil and add the onion brunoise, sage and finely chopped clove of garlic, cook for few minutes then add the diced bell pepper and rice and blend with ½ cup of broth. Remove the garlic, season with crushed coriander seeds, chopped fresh chili pepper, a sprinkle of paprika and cumin, stir and cook for 4 / 5 minutes, adding a cup of broth. Add salt to rice and level well into the bottom of the pan, lay the sardines on the surface with alternating layers of pepper, another pinch of salt to the peppers, add more broth and incoperchiare.

Bake for 15 'without stirring, having checked the cooking liquid and adding if necessary. Remove the cover gratin under the grill for a few minutes, add a sprinkling of chopped parsley and serve in the same tajine.

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Artichoke STUFFED BISCUITS


Ingredients: 10
funds
artichokes 300 g of potatoes

ham 50 g 20 g 20 g grated Parmesan
Montasio
seasoned salt and pepper 1 egg



parsley olive oil 100 grams of stock

Boil the potatoes whole in salted water, when they are ready, drain, peel and break collecting the pulp with a potato masher in a bowl. Add together the ham cut end, the two grated cheeses, egg, chopped parsley, salt and pepper. Mix all ingredients and mix well. Oil a baking dish, line up the artichoke hearts and divide the dough cavities in their potatoes. Pour the broth in bottom, sprinkle with a little olive oil and bake. Bake in preheated oven for 30 minutes, covering with foil, then remove the paper and au gratin for a few minutes.

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Regali mangerecci/golosi...i miei preferiti... (1a parte)

Christmas is approaching.
With this post I will give you some ideas for making gourmet gifts (or as I call them edible) that besides being my favorite, I think those are always welcome.
This then will be the first post of a small series.
addition to the recipe will give you even a few Council for the presentation / packaging.
start with "nuts and hazelnuts covered in dark chocolate."
These are very quick to make and really good (especially for the sweet tooth of chocolate, see my sister).



Ingredients:
a bar of dark chocolate
20
walnuts, toasted and skinned hazelnuts

Melt the chocolate in a double boiler (I used one with 72% cocoa).
Soak the walnuts in chocolate



and after having fully coated in chocolate, with the help of a spoon to put them to dry on a sheet of baking paper.



The same procedure is followed for the hazelnuts.



you do that in small piles to dry.







I then wrapped chocolates using these small bags of transparent paper (on the market if they are a bit 'of all kinds), closing with string (I I used the common kitchen string), the stars of cloth and small labels with the logo of "The Magical World Of Ila" (these I have purchased and ordered on the advice of www.moo.com Sigrid of "Brussels sprouts")



This is the result ...



Good luck and bon appetit!