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Torta al Cocco

For all lovers of coconut, a truly delicious cake ....

Ingredients:

300 grams of flour
100 gr granulated sugar 100 ml milk

100 gr grated coconut (or if you do not have flour coconut soaked in water)

2 eggs 1 teaspoon baking powder 270
gr of icing sugar for the icing
90 ml of water to the icing

procedure: First

thing, take the grated coconut (if you have the coconut flour, once soaked in water, wring it) and put it in a bowl with milk. Wait about half an 'now, so it absorbs the coconut milk well ....

In another bowl, beat eggs with sugar until the mixture is thick and smooth, slowly add the sifted flour, gradually more and very gently , With coconut milk, then place the yeast, stir well again.

Bake the cake in a preheated oven at 180 degrees for about half an 'now, without ever opening the oven. You can open the oven and check after 30 minutes cooking. When the cake is cooked, pull it out and let cool.

Now all you need is to prepare the frosting:

Take a saucepan, and place 90 ml of water with the powdered sugar, cook, stirring the whole for 5 minutes, until you get a syrup. Pour over the cake must be cold, sprinkle evenly on surface, and let it cool.

Enjoy.

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Brioches con granella

Since I am homebound because of the work of the bedroom I took the opportunity to mess in the kitchen and make a treat for the workers. You can fill at will, or soak in the natural milk.

Ingredients:

1 cube of yeast

180 ml of milk

120 grams of sugar

80 g butter

1 egg and 1 egg yolk

550 grams of flour (300 gr 250 gr manitoba "00")

honey and granulated sugar

Dissolve the yeast in the lukewarm milk, add sugar, eggs and soft butter, mix with a whisk. Add flour gradually and for people like me who is lucky enough to have the whip kenwood change with the hook. Continue until the mixture is smooth. Let rise an hour. Preheat oven to 180 degrees place the balls of dough (formerly spennellatee with water and sugar) apart on the plate bake at the top because the bottom of the buns tend first to cook and darken too, may change from oven to oven, I half cooked (about 8-9 min) the siatemo on a cold plate and continue cooking for another 10 minutes. Once baked brush lightly with liquid honey and sprinkle with granulated sugar (optional).

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I miei 30 anni a "El Celler de Can Roca" Girona

a long time I decided that my 30 years I spent a few days in Paris I have never seen, but I had to change plans for my condition:). Yes, most likely this will be the last post of my blog, my head a few months is taken by other things, I'm going to realize the dream of my life been so long, in December should give birth to my baby. Since September 1 this year had more than one reason to celebrate the great my husband and I have done a little madness, we took the plane in the morning and evening we went to lunch in the 5 'Restaurant in the World!
It was also very tiring for the experience it again and again, it is really worth, not only for the kitchen which is surprising, but the service organization are impeccable.
We arrived at 13:00 o'clock and make us wait 10 minutes in the living room to accompany the first entry to the table.
We are bringing the menu in Catalan (Obviously, I can make out little or nothing) but we knew we would have chosen the most comprehensive menu, the "Festival"

As for the wine, my husband chose the tasting by the glass, of course I do not drink, or I sipped a little better than its own.
start with the appetizer:

- Crunchy Black sesame and grue cocoa, carrot with summer truffle oil and fried anchovy spines

- Tomato and tuna, clams with pesto and parmesan cheese and sweets of pigeon with Bristol Cream

- bonsai with candied green and black olives, delicious idea, comes to the table with a small stick of candied olives bonsai linked by a wire to "catch" and enjoy.

Here is brought the bread, the waiter comes to the table with a basket of various breads, apricot, olives and nuts, cereals, bread sticks, white bread, butter and tomato butter and oil and everyone wants to choose which type to put in this dish goes without saying that they were all very good.
You start with the first dish of the tasting:

- cherry soup with smoked eel and ginger ice cream, it left me a bit 'puzzled, I did not know whether I liked it or not, maybe the soup very sour cherries I covered the rest ol'ha opposed too ...

- mussels and rock and cream of fennel

- grilled shrimp, sand shrimp and shrimp essence, this was amazing, steamed shrimp and near the sand seems true, worked and made a soft felt blown sugar!

- Tortilla caviar smoked herring, a species of squid made of egg, as I cut out a cream is a delicious herring and caviar

- Sogliola alla brace, olio di oliva verde, finocchio, pinoli, bergamotto e arancia, filetto di sogliola da abbinare alle varie salse del piatto

- Escudella di baccalà, 3 pezzi di baccalà cucinati in 3 modi diversi.

- Agnello e pane e pomodoro, piccolo pezzetto di agnello accompagnato da 2 pezzi di pane bagnato al pomodoro e sormonato da una sottile pelle della carne, geniale.

- oca alla royale con composta di pesca, tortino di carne di oca e fegato grasso aromatizzato alla pesca, buonissimo e molto saporito.
Si passa ai dolci:

- melanzana alla griglia caramellata, la melanzana era adagiata sopra la carta pellicola del piatto che viene bucata e da cui esce il fumo aromatizzato.

- cromatismo verde, l'unico piatto il cui sapore non mi ha convinto, molto acidulo e troppa menta

- albicocca caramellata, perfetto per finire in modo delicato

Adesso arriva il bello, all’inizio del pranzo mio marito ha chiesto se potevamo avere una piccola tortina su cui mettere le 3 candeline che avevamo portato, ci avevano risposto che avendo riaperto quel giorno avrebbero fatto il possibile, e sono riusciti a fare l’impossibile! E’ arrivata una bellissima e buonissima tortina al cioccolato e mousse di cacao con frutti di bosco e pezzetti di oro alimentare! Davvero a indimenticabile compleanno!

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If cioccolatini accompagnati finisce per mine to give a Pedro Ximenez Marito di 20 anni invecchiato.

Ci hanno fatto anche

will visit the cantina with 50,000 strepitosa vini e 300 Etichetta.

The total bill was € 314 125 for the two menu
festival
52 € wine tasting
€ 12 for 3 bottles of water
The cake is not on the account.

El Celler de Can Roca
Can Sunyer 48 - Girona tel 0034 972 222 157
www.cellercanroca.com

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Anguria ubriaca al Cognac

If yesterday we had drunk the melon-par today to do the same playing field with the watermelon, just that we do not get drunk with limoncelo, (otherwise it would be crap) but with the Cognac.

Ingredients: 1 watermelon


a glass of cognac
Sugar Cane QB


Preparation:

Take the watermelon and cut the belly, remove the meat into cubes, or better still with a dig in order to make balls, if you could not cut into cubes ... See you ...

Place the cubes in a saucepan and sprinkle with QB sugar cane, and a glass of Cognac.

Put everything into the watermelon rind, and place it in the fridge, covering it with plastic wrap so as not to absorb odors in the fridge ...

After three hours, brought to the table whole watermelon (a bit of scene does not hurt) and serve.

Bon Appetit ....

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Melone ubricao al Limoncello

Hello everyone, summer is hot, and in this heat no one wants to prepare baked sweets, then take advantage of summer and its fruits, to prepare a delicious Pumpkin ubricaco Limoncello ", be amazed quench your guests ...

Ingredients:

2 Meloni
500 gr di yogurt bianco naturale
8 cucchiai di zucchero di canna o zucchero non trattato
2½ bicchieri di limoncello possibilmente fatto in casa....

Procedimento:

Prendete i meloni e tagliateli a metà, togliete i semi, e con un cucchiaio, cominciate a levare la polpa. Una volta fatto questo procedimento, ricordatevi di conservare le scorze dei mezzi meloni e mettetele in freezer.

Con la polpa ottenuta frullatela insieme allo zucchero di canna, allo yogurt, e al limoncello. Quando avete ottenuto questa gustosa miscela, mettetela in frigorifero per almeno 5 ore, coprendola con una pellicola trasparente, dli so as not to absorb odors and flavors in the fridge ...

After this time, remove from refrigerator and put it in the mix smoothie peel of melons that you saved previously.

Bon Appetit ....

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Sufflè freddo all'albicocca

Ingredients for six persons: 600 g apricots



2 egg whites 120 g sugar 5 dl cream



Pinch of salt Method:

First Remove the seeds of apricots.

Put the apricots in a blender and frullatale taking care to keep at least 100 g of pulp aside.

Put the cream in the freezer for about 15 min. the blender along with the whips. After this time mounted

cream with 30 grams of sugar.

Whip egg whites until stiff while the rest are mounting add sugar and beat to mount not end the mixture firmly.

apricot cream, add cream and the clear, stirring from bottom to top

ramequins Take six glass and line with baking paper twice as high in the container, and pour into a previously prepared cream, put in freezer for several hours. Pull out

Suffle and garnish with a little 'cream of apricots at the beginning of the recipe you put aside.

good appetite.

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Ciambellone sette bellezze

Ingredients: 200 g of sugar


100 g butter 1
barter bed of yogurt

4 eggs 150 g flour Pinch of salt

150 g of potato starch
One sachet of vanilla
100 g of chopped toasted hazelnuts
An envelope of yeast
Two tablespoons of apricot jam


chocolate sprinkles Method:

In a bowl fitted very well the sugar and butter, then add the yogurt, eggs, flour, potato starch, vanilla, hazelnuts chopped, salt, chocolate chips, baking powder and then mix well until mixture is thick and smooth, pour mixture into a sandwich tin, which must obviously be floured and buttered for non far attaccare composto sulle pareti, oppure prendete una teglia a cerniera, cosi non avete problemi a togliere il dolce.

Quando avete messo l'impasto sulla teglia, fateci dei solchi sopra con un cucchiaino, un pò profondi e metteteci dentro la marmellata che dovete diluirla con un goccio di acqua.

Infornate il dolce a 180° per 45 min circa una volta tirato fuori lasciato raffreddare e servito

buon appetito...

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Ciambelle alla crema


Ecco una ricetta gustosa, le famosissime ciambelle alla crema... difficili da fare, ma non impossibili, mi raccomando di dosare bele il lievito, e cuocete nell'olio alla giusta temperatura.

Ingredienti:

500 g di farina
80 g di zucchero
Un cubetto di lievito di birra
150 ml di latte
100 ml d'acqua
2 uova
1 tuorlo
70 g di burro
La buccia grattugiata di un limone non trattato
Un pizzico di sale
olio per friggere quanto basta

Procedimento:

Prendete una spianatoia, disponete la farina a fontana, e metteteci dentro il burro, il pizzico di sale, le uova, lo zucchero, e il tuorlo d'uovo.

Grattugiateci dentro anche la buccia di limone e impastate tutto con il latte e il lievito che dovete prima scioglierlo in un pochino di acqua tiepida. State attenti a non far entrare in contatto il lievito con il sale, quindi prima di mettere il lievito nella flour mixed with a little 'ingredients.

Knead the dough with your hands, or better if you use a global, if you do not need to arm yourselves holy patience and pull out your muscles.

At the end of this process, very, very long, a ball that you allow to rise for an hour, taking care to cover the container with a woolen cloth if possible, or just put in a warm place.

At the end of this hour Put the dough on a work surface and work for adding two tablespoons of warm water to reform the ball and let rest for half an hour usually always covered by cloth.

roll out the dough on a pastry that I must have a thickness of about 3 cm and formed donuts or helping with a glass or cup with a short form of the disks you have, for the hole in the middle of course take a different form other smaller, let it rest for another half hour.

Take a pot and then filled with oil without exaggeration, the rings must then be immersed in the oil regulator you with quantity.

Once the frying farcitale to taste with cream, or leave them blank, scattering them with granulated sugar.

Enjoy

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Gelato fresco bosco

It's hot, too hot, so what could be more refreshing for a good ice cream? Here is the recipe a little bit changed ....

Ingredients:

600 g of berries
150 g of sugar
Eight slices of bread Satchel
300 g of ice cream with strawberries


Procedure:

Cook for 5 minutes over very low heat the mixed berries, taking care to stir constantly to avoid burning ...

Upon passing the time, remove all the heat and leave to cool. Take the pan

Satchel, and toglietene edges. Cut the slices of bread and half a bowl lined with bread.

Put half the fruit over previously cooked, and leave aside some 'juice. Cover with slices of bread as if it proceeded with me up a trifle at the end cover with a layer of strawberry ice cream over and garnish with berries cremetta advanced.

Suitable for a night on the balcony or in the garden ...

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Muffins alle More

Summer is approaching, and this recipe is suitable for those who love the berries, delicious local fruits that are found on bushes in the countryside, often at the edges of unpaved roads. But if we seize the ... strategic attention to the thorns and snakes ....

Ingredients: 280 gr

.
flour 1 egg 1 cup of yogurt

200 gr.
60 grams of sugar. melted butter
Blackberries QB
1 tablespoon baking


a pinch of salt In a bowl, sift the flour, add sugar e il pizzico di sale.

In un'altra terrina sbattere l'uovo con lo yogurt e il burro fuso, che non deve essere caldo, perchè altrimenti, l'uovo cuocerebbe...

Una volta amalgamato il tutto mettere il composto insieme agli ingredienti secchi e girare ancora molto bene. Aggiungere le More che devono essere necessariamente lavate e asciugate, e mescolare delicatamente infine aggiungere il lievito

Riempire gli stampini per 3/4 della loro capienza.

Mettete al forno già presriscaldato ad una temperatura di 170° e cuocete il tutto per 30 minuti circa.

buon appetto...

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Torta semplice con odore di limone

Ecco una torta facile facile, da fare senza troppa fatica... Una torta molto spartana suitable for breakfast in the absence of better ...

INGREDIENTS:

200 g flour 2 eggs

120 g butter 120 g sugar

1 / 2 packet of baking powder
icing sugar for decorate
a pinch of salt Zest of one lemon
untreated

Procedure:

In a bowl beat eggs with sugar and a pinch of salt until mixture is very foamy, slowly add Sift the flour and beat with an electric mixer. Add left at room temperature butter, and lemon zest, mix well. if you see that the dough is too firm, add in a little milk. At the end stir in baking powder and beat well again.

Pour the mixture into a baking dish and bake for 30 to 45 minutes at 180 degrees.

Please do not open the oven for 30 minutes, otherwise the cake is ammoscia ...

Once pulled out of the oven, garnish with glaze or powdered sugar.

Enjoy.

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Frappè di caffè


















Finally, a greedy
fresh and creamy milkshakes, for summer cooling.

Ingredients:

2 cups of cold coffee
a pint of milk 1 tablespoon sugar

a glass of rum
coffee beans enough

Procedure:

Put the milk in the freezer until you notice a layer of surface ice, take the frozen milk and place in blender with cold coffee.

Add the rum, mix all together for about 3 min.

Serve the smoothie in a glass alto e capiente, guarnite con chicchi di caffè.

tutto qua, semplice da preparare e fresco da bere.

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Frittelle alla ricotta

Queste sono le buonissime fritelle alla ricotta, un dolce un pochinoparticolare che ovvamente va bene a Carnevale, non in questa stagione, anche perchè è un pò pesantuccio...

Ingredienti:

200 g di farina
100 g di ricotta
100 g di uva passa (uvetta)
2 uova
100 g di zucchero
1 arancio

Procedimento:

Lasciate amollare l'uva passa in un recipiente d'acqua.

In a bowl put the egg whites and whisk, add the eggs, stirring constantly, sugar, orange juice, with its grated zest that you previously, then add the ricotta with the flour, again with the whisk stir well to obtain a homogeneous mixture.

Then add half a bag of yeast and grapes that you have to wipe with a cloth.

Let the dough rest in refrigerator for about an hour and a half, taking care to cover it with plastic wrap.

Pull it out of the fridge and notice that the dough has risen, take a spoon and place in hot oil to fry the pancakes (pancakes must have the size of a ball) when they take on a golden color remove from oil and drain them and put them on a plate with paper towels. To be really good, out to be crispy and almost raw inside ...

Enjoy ...

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Torta allo yogurt cacao e pere (Auguri mamma!)

I dedicate this recipe to my mother, I know that the holiday has just passed, will mean that it could be a hint for the next year!

The recipe is very simple and the result is good and light!

Ingredients:

3 eggs

1 cup of yogurt (I used vanilla)

a large pear or two smaller

100 grams of sugar

30 grams of soft butter

200 grams of flour 00

milk sq

30 gr cocoa powder

1 / 2 tablespoon baking

Procedure:

Beat the egg yolks with sugar, add the yogurt and butter, flour gradually and the egg whites until stiff, if the dough is a bit 'too hard to add a few spoonfuls of milk, cocoa and baking powder with the last jar of flour, mix well, pour the mixture into a baking tray covered with parchment paper and place the pieces of pear Tagliaro sliced \u200b\u200bvertically, bake at 160 degrees for about 45 minutes, cool and serve with a dusting of icing sugar.

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Frullato ghiotto di fragole

time of strawberries, and time to shake, a smoothie today to ragol some detail.


Ingredients: 250 g of cheese

Philadelphia
230 g of strawberries

60 g honey 50 g icing sugar vanilla
A box of canned pineapple
200 g of cream


In a bowl, mix very Philadelphia fine cheese with honey until well blend, blend the strawberry until a thick cream, and add to mixture.

Also add slices of pineapple chunks and whipped cream with powdered sugar, mix it all from the bottom up and left him put mixture in the fridge for a couple of hours, serve with fresh strawberries decorating.


Enjoy ...

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Salame di cioccolato

A tasty dessert, a snack that can fit even in summer. We are talking about the chocolate salami, tasty food ferddo.

Ingredients:

100 g sugar 2 eggs

100 g of cocoa powder

100 g butter 150 g of dry biscuits (such as gold biscuit)


Procedure:

In una terrina mettete le uova con lo zucchero mescolate fino ad ottenere un impasto omogeneo, aggiungete il burro fuso e girate ancora bene con la frusta, aggiungete il cacao amaro e mescolate fino ad ottenere un impasto abbastanza duro, quindi aggiungete i biscotti nell'impasto mescolate.

Sul tavolo stendete un foglio di alluminio, versateci sopra il composto, avvolgetelo dando la forma di un salame.

Mettetelo in freezer per almeno un'ora e mezza e servitelo.

Buon appetito.

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Ristorante Pipero - Albano Laziale

Saturday, May 2 at lunch we decided to bring forward some twenty days, the celebration of our fourth anniversary and saw it was a bit 'of time that we wanted to go and find Alessandro phone and book a table for Piper. Needless I dwell on sympathy and impeccable service that Alexander not only entertained us nicely for three hours, but also Luke cuddled by the glass, making very good taste of Greek wine (unfortunately I can not give a true opinion because I have critical almost only sniffed J).
We reviewed the menu while you are offered breadsticks with fennel and sausage, we decide for the nine-course tasting menu which will be the same for both except for the second and the sweet.
start with an appetizer

- fava beans, pecorino cheese and olive oil foam, a glass with fresh fava beans, and above all an emulsion ' olive oil and pecorino cheese, a perfect blend of sweet and salty.

- creme brule cod and bitter chocolate, big pot, here's game of contrasting flavors perfectly able

- beef tartare Fasson, never tasted as good tartare, melts in your mouth, sweet and tender, raw material great!

- pork cheek in tempura, ice cream, anchovy and tomato confit, two pieces of pork fried to perfection accompanied by a scoop of ice cream with anchovies really good, never tried a taste, here the hand of the chef is beginning to really notice.

- chiao tzu steamed artichokes with ricotta cheese and mayonnaise with aromatic, two ravioli dough very thin, and the other one of ricotta stuffed artichokes on a delicate cream and mayonnaise.

- tortellini in consommé with liquorice and language, the perfect combination, I thought that could cover the taste of licorice and instead extolled perfectly the flavor of the filling.

- ravioli of cod, grape juice and marjoram, salt cod is clearly felt, a sign that the mixture is 100% cod and was slightly softened by the sweetness of grape juice, very good.

Perr me

- crispy beef with spinach and blueberries, two tender medallions of beef and rose from the sweetened cranberry sauce, baking perfect for Luke

- creamy saffron, onion and potatoes with roasted veal sweetbreads
pre dessert

- crepes suzette, a scoop of ice cream vanilla, topped with two strips, like tagliatelle pasta and berries for me

- cylinder with ricotta cheese and eggnog ice cream, a cylinder filled with soft chocolate ricotta mousse accompanied by a scoop of ice cream with zabaglione
For Luke:

- pastiera of rigatoni and goat's milk ice cream, a cylinder which is clearly felt the cooked corn and ricotta accompanied by a scoop of ice cream goat

Petit fours: mini pretzels wine and bits of crunchy almonds. Wines from our
:
badlands of friend viterbo 2007 Chardonnay 2005 cuveè cretes les bois late harvest alpha alpha 2006 syrah greece summer 2006 summer
The kitchen is perfectly balanced, no strong taste, the flavors marry perfectly, you feel the studio behind each dish, despite the many courses you do not feel heavy, happy and with good taste in your mouth, also on the bread, always very neutral, two types paninetti muffin and butter. Alessandro was kind enough to choose the tasting and Luke was always a little bit too. The place was everything to us and it's really incredible that so many customers have not yet, not a restaurant critic I can afford to declare the best restaurant in Lazio, but I admit that the hand of the chef I was impressed, I did not believe that a boy so young would have delighted and impressed to the point. With the experience of Piper and the skill of Danilo Ciavattini we Albano a perfect combination of impeccable service and haute cuisine livello.Conto total of 210, 160 and 50 the two tasting menus including wine and water