How To Draw Fire In Sand

"Taste"

no recipe today!
Today I'll tell you a wonderful day spent in the company of beautiful bloggers.
Yesterday at Taste of Florence, we were really a lot, but my great day I spent with the sweet scents of the kitchen Aurelia ,

with the beautiful Simon of Pellegrino Artusi

and with that wonder of nature that is A Casa di Simona Simo .

I swear that what we have done most of all is to laugh, I went home that hurt my cheeks; we have tasted very good things I can not remember absolutely the name of the manufacturer, we drank good things as I can not remember the name of who produced them, are most probably not a food blogger as it should ....
remember just pure fun, along with those tested wonderful daughters.

A name I remember is because it is spoken and, above all tasted the chocolate, I recommend you take a trip here by F.lli Gardini .


ps Simo, Simo and Aurelia: VI LOVVO!


Sorry, but you You're Lidia??

Comment Inposttitle:paper Model

make me a Dolcino?

Usually when I hear this phrase I always get confused, I can think of lots of recipes and never decide what to do now, but I expect the inspiration and then usually decide to change 'last minute.

This is the last cake I made for my husband and colleagues. I have not tasted but Luke told me that was amazing.

ingredients for 30 small choux

• 150 g of water
• 100 g of flour
• 50 g of butter
• 3 eggs
• a pinch of salt

ingredients for cream

• 500 g of milk
• 4 egg
• 150 g of sugar
• 60 g of flour
• zest of 1 lemon
• 4/5 cucchiai di limoncello

ingredienti per la copertura

• 200 g di cioccolato bianco
• 250 g di panna fresca
• 50 g di burro
  4/5 cucchiai di limoncello

Far sciogliere il burro in una casseruola insieme all'acqua e un pizzico di sale, non far bollire e appena sciolto il burro togliere dal fuoco e aggiungere tutta in una volta la farina, mescolare fino ad ottenere un impasto uniforme senza grumi.

Rimettere la casseruola sul fuoco e continuare a mescolare l'impasto finché esso si staccherà dai bordi e dal fondo, facendo uno sfrigolio come se friggesse.

Aggiungere, alla "polentina"ottenuta, le uova sbattute un po' alla volta mescolando fino a completo assorbimento, l'impasto che si ottiene è simile ad una crema densa.

Con l'aiuto di una tasca da pasticcere (si può fare anche con due cucchiaini) formare i bigné ben distanziati sulla placca del forno coperta con carta forno.

Cuocere con forno caldo a 180/190° C per circa 15/20 minuti. Con il forno troppo caldo i dolcetti si sgonfiano appena sfornati, un forno debole, da dei dolcetti poco gonfi e gommosi all'interno.

Per la crema pasticcera m ettere il latte a bollire con metà dello zucchero e la scorza del limone.

In another saucepan whisk the egg yolks with remaining sugar, add flour mix well.

When the milk is boiling add to the yolks add the lemon mounted and put on the stove, stirring and bring to a boil until the cream thickens.

Fill the cupcakes with the cream and then cover everything with the coverage prepared by boiling the cream, remove from heat and add white chocolate and stir the butter and then lemon let cool a bit 'so that the cover velero her going, profiteroles.

How Much Does Accelerated Orthodontics Cost

Limoncello Tiramisu Profiteroles

The "tiramisu" is one of the first cake I learned to do. I remember I was just a young girl and a friend of mine gave me the recipe. The eggs then were raw and the solution was simple: 4 eggs, 4 tablespoons of sugar, 500 g of mascarpone, then this cream with raw eggs, I removed completely from the recipes to do mainly because I did not want to give it to young children.

I started to make the mascarpone cream when I learned to pasteurize the eggs with the hot sugar.

Ingredients for cream

• 200 g sugar 70 g
• water
• 4 egg yolks 4 egg whites
• 500 g mascarpone

for tiramisu

• slices of sponge cake
• coffee
• chocolate curls

Cuocere lo zucchero in un pentolino con l'acqua e portarlo a circa 120° se non avete un termometro regolatevi con le bolle devono essere grandi.

Separare i tuorli dagli albumi e montare quest'ultimi con metà dello zucchero bollente.

Poi in un'altra ciotola montare i tuorli con lo zucchero rimanente riportato a temperatura; quando la crema sarà bella gonfia e chiara aggiungere il mascarpone e poi con delicatezza incorporare gli albumi montati.

A questo punto assemblate il tiramisù alternando slices of sponge cake soaked in coffee and mascarpone cream finish with cream sprinkled with chocolate curls.

Artificial Light Effect

Steacks Orange Pork & Potato Cream Soup

A quick way to cook a different simple but delicious pork chops.

Serves 6

• 6 pork chops
• 2 oranges
• 5 tablespoons balsamic vinegar
• flour
• oil salt and pepper

Flour the pork chops and brown on both sides in a pan with a little oil.

Cut into rounds ½ orange and squeeze the other half and when the steaks are well browned, add the orange juice, balsamic vinegar and orange slices with salt and pepper and finish cooking just 15 minutes in all.

Potatoes Cream

Ingredienti per 6 persone

• 600 g di patate
• 300 g di latte
• 50 g di burro
• 1 cucchiaino di noce moscata
• sale
• prezzemolo
  
  
  

Tagliare a tocchetti non troppo grossi le patate, sistemarle in una teglia possibilmente antiaderente distribuire sopra i tocchetti di burro, la noce moscata il sale e aggiungere il latte.

Far cuocere a fuoco lento muovendole non più di 2/3 volte.

cooked, sprinkle with parsley.