Chelsea Charms Versus Maxi Mounds

Zuccherini for brulèe vin!

Post fast fast fast fast as they are sugar!


The idea I have shamelessly copied from my Arabia Felix, I took the sugar (the granulated, white) and filled a small bowl, then I joined cinnamon, cloves, dried tangerine peel and a pinch of nutmeg powder and all of course without measuring the quantity, but eye and personal taste!
I mixed all the ingredients well and then I added drip of hot water. I have mixed her going with a spoon to make the mixture similar to "wet sand" (Be careful not to put too much water!).
I filled softly, gently with a teaspoon of molds for the ice, I shrunk the whole (with your finger!) and I put over the radiator to dry! I've never had a home more fragrant! Other than pout pourri or glade that makes puff (which does not even tell you what makes me think ... every time!)! I have a room that smells of Christmas: DDD It 's a wonderful thing! Enter and you get spoiled by this spicy ... mmmmmmm .... : D

Anyway, I will not dwell with the term and say that once I tipped them well seasoned and came out without any problems!


Questi secondo me possono essere usati per insaporore il vin brulèe o per un tè molto speziato (il tè è stato tè-stato ;P)!
Ne ho fatti anche con la sola cannella pensandoli per una cioccolata calda!
I prossimi saranno al caffè e poi stasera provo anche con il sale e i vari aromi (rosmarino-timo-mandarino e limone-pepe...) il procedimento è sempre lo stesso, gli ingredienti vanno a fantasia ;P

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with lemon and rosemary cupcakes with frosting Blueberry

Buon pomeriggio amici lontani e vicini!
In questo periodo lo stress preesami si fa sentire più forte che mai e io sono stanchissima!!! And what's more I just started a basic course in photography that I undertake two nights a week ... are then two weeks that I have to find time to go to make me talk to you! I miss him a lot of the evening sifting through your blog: '(but soon I will refer: DDD (although it sounds like a threat!)


In the meantime I have also evolved! Darwin's past here and I left the little button to twitter ! So now I am also reachable, clickable, readable and writable on this social network! I also thought of facebook, but I can not keep up ed aggiornarlo...quindi se volete vi fate un accountino su twitter e mi trovate lì...assieme ad un sacco di altra gente molto più foodblogger di me che soo andando avanti a spinacine, wurstell e scatolette di tonno (groan!)


Ma nella mia solitudine di scatolette e pranzi precotti potevo  resistere ad un contest così dolce come il loro!? Le fantastiche Alice di Food Couture e Gaia di Shake and Bake !


Ecco quindi i miei cupcakes, asciutti, limonosi e con quel retrogusto al rosmarino che mi piace tanto!!!
La mia versione è magra, per combattere i rotolini in più...

Per 12 pezzi:
200 g farina 00
100 g zucchero semolato
1 busta di lievito
1 limone (scorza e succo)
1 cucchiaio di olio (come in tempo di miseria ;P)
rosemary to taste (I like then a spoon!)
milk taste


and since we are currently running far too fast are my cupcakes!
I put all the ingredients in a bowl and I mixed up the milk by adding a line to have a thick but fluid!


the teglietta I buttered the muffin and I put the mixture in an oven at 180 degrees until cooked (the time with my oven is very relative ... do the toothpick test !)


Il frosting non poteva essere da meno: magro e veloce!
1 vaschetta di formaggio spalmabile (il classico "tipo Philadelphia"!) light 
Zucchero a velo al mirtillo


ho aggiunto a poco a poco lo zucchero al formaggio finchè non è diventato abbastanza dolce... (sempre a occhio, ovviamente!!!) attenzione solo al fatto che se lo zucchero è troppo viene una glassa!!! (come nella foto!)

For the icing sugar with blueberries I put a tablespoon of dried cranberries (herbal medicine) with 100g of caster sugar and blended them in the grinder I came with the blender! Scented and Purple: cute o!!


PS: the photos I made in the dark Sunday, on the terrace ... are ugly, but the course is started appea; PPP

cupckaces And with these great racing and participated in very pleased to contest Food Couture and Shake and Bake

also thank ♥ ANY and LUCA & Sabry for this fantastic prize

e ♥  MANU per quest'altro magnifico award

Che come al solito rigiro a tutti voi!!! :DDD

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The Rum Punch!

Non so se è annoverabile tra le ricette, ma tentare di partecipare al contest di aboutfood e a quello di pasticci e pastrocchi  non nuoce!

So che sono in ritardo, ma di fretta e furia oggi sono andata da nonna a prendere un po' di   Creola Baldoni   (perdonate la pubblicità poco occulta, ma a casa mia il Punch si fa solo con questo liquore qui!)...Lei ne ha sempre un paio di bottiglie di scorta e quindi in men che non si dica ho fatto le foto (era già buio :( )e adesso vi mostro qual è la ricetta più tipica del mio Natale!

Ogni anno la cena della Vigilia si fa a rotazione tra casa mia, quella di mia zia e nonna, il Natale ugualmente, quindi non c'è un piatto tipicissimo che facciamo sempre... ci sarebbe lo stocafisso all'anconetana, ma per quello mi sto documentando e comunque non è un appuntamento natalizio fisso... ma quello per cui le donne della mia famiglia letteralmente impazziscono è il punch!

Da quanto ho capito si tratta di una tradizione della mia città, infatti un inverno eravamo in vacanza ad Ischia e chiedendo un punch al bar mi hanno guardato come se fossi stata un'aliena!!!

Then, punch in my home is done or the Creole Baldoni (and rum) or the punch to Mandarin (always of Baldoni) you put the liquor in a saucepan, with stretches of water (a little 'less than half the weight of the liquor ... but it's a personal taste!), add sugar and bring to boil. then serve in shot glass with a piece of lemon. It should be drunk hot and is really good!


PS: I forgot ... If there are no liquor could be good for me also of dark rum, P


and I hope this recipe goes well for the contest the Christmas tradition and
for not Christmas if there is ...

Sterilite Or Rubbermaid

Find the differences! And again ... Tart apple cake!

E 'come! The cov of Simo has arrived! And since I promised you a special place nella mia collezione di casette... Trovate un po' LA differenza!!!

  

e insieme c'erano anche loro, i semi del melo cotogno Giapponese!!!

Ma sapete come me l'ha detto!?!?!

Ecco la sua mail... 

" Zebrettina Hello, I am Simon. Sorry to bother you but I need a favore.Oggi I checked out the winner but I can not contact him because it still has not showed up on his blog and not is to make me leave the mail address. Because it is a foodblogger maybe you know him better than me (I hope!) make me a favor and come and see and maybe help me contact him? "I asked for help to the other, we see If we make it.

Think you, one person wins a prize and does not know. Look, people are strange! "

Here ... only she could do such a thing! Hats off my friend: DDD!

And with her I also got a box full of panettone from the firm Loison , who opened a blog the n where there are thousands of ideas for using the panettone, sweet and salty, From aperitifs to (of course) dessert ... and me, yes, I have asked to create recipes that will then be published on their web space! I almost could not believe it!

And since my little kitchen has become a hive full of all kinds of panettone (with figs, the bitter orange, mandarin, apricot and ginger and almond to the classic black cherry , pears, noel, who make a fine show of himself in a tidy pile in the lounge, where they give off an irresistible aroma) and are in a perpetual state of creation (but attached was a beautiful book with recipes, always with the panettone as a main ingredient!) I decided that what we'll send them the propose here, in a sort of virtual meeting ... Come on, Christmas is coming and for sure will be useful recipes for "recycling" of the cake!

So here the recipe ...

apple tarts

2 apples

4 slices of panettone ( panettone with cherries)

Custard qb

20g butter

1 tablespoon sugar

Maraschino (if using sour cherries to the cake, but if you want a stronger flavor use dark rum)

Peel apples and cut into cubes, put the butter in a frying pan, melt it and add apples.

Add sugar and cook fade from time to time with one or two tablespoons of liqueur until apples are tender and slightly amber alcohol evaporated completely.

With a rolling pin, flatten the slices of panettone, coat them with the tart molds (or, for smaller tarts, those muffin). Brush lightly with melted butter (facoltativo!), put half a centimeter of custard on the bottom of these shells, pudding, pour over apples and bake at 180 degrees for about twenty minutes.

Serve warm with whipped cream .

And with this recipe I participate in the contest of my favorite Arab : D

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Experiment: Risolatte the dulce de leche ...

QUESTO POST VERRA' AGGIORNATO CON I RISULTATI DELL'ESPERIMENTO!!!

Aggiornamento dell' 1:14 (di notte) 

ZEBRA : PENTOLA A PRESSIONE -> 1: 0!

then explain very carefully what I did ...

Data:

- dulce de leche can be obtained by boiling a can of condensed milk in a pressure cooker,

- by boiling the sweetened milk with rice comes out risolatte

Hypothesis:

- combining the two procedures to get the risolatte dulce de leche?

Procedure:

• 14:30 h prepare the condensed milk (for recipe see below)
• h 18:30 put the condensed milk in jars from jam. In one of these jars as well as condensed milk, also add 2 tablespoons of rice. M pound jars in a pressure cooker and boil the whole. After the whistle (the pot ... really scary!) Account 20 minutes.
• about 19:00 h put out the fire and wait.
• 1:14 h I open the pot now cold

Taaaaadddààààààààànnn

Ok, the photos are disgusting, but tomorrow there propina better!

These were just a quick update: D

Results:

• the 3 jars with condensed milk are intact and present in a liquid dark beige. I open one of the cans and taste the contents: liquid (azz. ..), but taste phenomenal!
• the jar with rice I find open (the cap was floating in the pot, I thought it was broken, but it was just unscrewed the cap!), Rice is still inside the jar, but it's hard to kill (ari -azz ...)

Conclusions on risolatte :

we did not experiment (from this point of view) failed!

try again maybe keeping it more in a pressure cooker!

Conclusioni sul dulce de leche :

ho messo i barattoli in frigo sperando si solidifichi un po'...

Il sapore è eccezionale (niente a che vedere in confronto a quello fatto col barattolino della Nestlè), ma la consistenza è troppo liquida. Possibili errori sono la ricetta non seguita alla lettera (ehmmm...), ma secondo me è più probabile il tempo di cottura troppo breve!

E adesso!?

Things 3:

1. use the dulce de leche liquid to cook the risolatte (P)
2. use the dulce de leche liquid for a few simply heavenly mixture
3. use both the item 1 point 2!

PS: quiet the pot did not explode! For this recipe I thank my (almost) mother-in-law who gave me the directions to use the phone (my mom was out with the hired bully!) And he calmed down and assured that the lid of the pot would have quietly stood the pressure!

And I thank you who have cheered for me!

§ § §

I post in queue two thousand five thousand things to tell you, and tell some more so on and so forth, but I write only two meager lines ...
... is a bit 'and right now that I think the pressure cooker is on fire and I'm here with open books and ears cocked to hear the first whistle ..
My idea is di fare il risolatte al dulce de leche ... o meglio, di mettere il riso assieme al latte condensato, chiudere il barattolo ermeticamente e mettere il tutto nella mia spauracchia: la pentola a pressione ..
Adesso, questo è un esperimento work in progress... intanto vi dico come ho fatto il latte condensato...


(ricetta presa da cookaround e poi un po' per sbaglio, a little 'choice, changed!)
- 250g icing sugar (or 500 or 400 was secnda to your taste)
- 100g sugar normal (was pulverized, but I have not done) (it was more, but I guess I was wrong in conversions ... but just leave it on more fire!)
- 40g of butter (there were 45)
- 400g of milk (preferably whole PS I)
I put everything in a saucepan over low heat and then I melted sugar and butter. Melt these two ingredients I raised the heat and cook for 15 minutes. I let cool!


Now I put the condensed milk into jars for jam, I put in a 2 level tablespoons of rice for risotto and another goccino of milk (a tablespoon). I closed everything and I put in a pressure cooker. 15/20 minutes to extinguish the gas from the first whistle ...
... then I will tell you (if I have not exploded before the pressure cooker!)

... if you have any suggestions, as usual, are welcome: D

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FENNEL FOR ALL! The pastries

Tonight FENNEL FOR ALL!

Dinner is kindly by food bloggers participating in the initiative of the chefs (the Gaia Celiac and Madama bavareisa !)... and we bet that if we invite him to dinner we will not complain!?!? In one fell swoop beautiful girls and queers ... and you want more from life!

My recipe of the day is really lacking in substance as well as lacking in substance ... is those who profess anti-gay!

The SALIMPERIO (or dip ...)

subtitle: trying to put a bit 'of salt!

what we need!?!?

-Sale

-EVO Oil

-Pepe

-Fennel a volontà

In una ciortolina mettere l'olio, il sale, il pepe e presentare a tavola con i finocchi crudi che andranno amabilmente pucciati nel pinzimonio

Ricetta CaXXata come quelle che spara il Premier... 

(Politically Incorrect e non proprio l'eleganza fatta persona, ma quando ce vò ce vò!)

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Sunday

Li ho fatti tra ieri sera e stamattina e non ce la facevo ad attendere ancora! Li dovevo assolutamente postare!!!

Generalmente i dolci troppo zuccherosi mi stomacano, il sapore ne viene meno e per le due ore successive mi ritrovo a bere compulsivamente sia perchè lo zucchero mi mette sete, sia perchè mi lascia un retrogusto non troppo piacevole sul palato.

Per i pasticcini, però, è tutto un altro discorso!

In quel poco volume devono racchiudere tutto l'aroma, la dolcezza e il gusto, devono abbracciarmi il palato e il loro sapore deve penetrarmi sottopelle; in poche Words must meet that temporary need for warmth and comfort that I seek.

Next to them, of course, can not miss a cup of coffee or hot tea to accompany their bitterness that small concentrations of sweetness.

These cakes do not quite know how to call them, come from the recipe of macaroons, but I used almonds instead of hazelnuts. Therefore can not be called macaroons, but good nor bad ...
Inoltre non li ho presentati singolarmente, ma a coppie, facendoli aderire con una crema chantilly (o per esattezza diplomatica!) ovvero crema pasticcera mescolata delicatamente con panna montata zuccherata.


Per la meringa alle nocciole :
- 125g di nocciole (io metà pelate metà con ancora la pellicina)
- 125g di zucchero
- 1 albume
- un pizzico di sale
- un teaspoon of ground coffee for espresso or mocha (to give a different twist!)


Whisk the egg white stiff with the help of a pinch of salt (or salt cake fiordiasle Cervia). I suggest (thanks Pam !) That the salt does not start: P (this is my daily gaffe, P)!
In a skillet lightly toast the hazelnuts.
Mix the hazelnuts (cold) with a teaspoon of sugar and coffee, leaving the nuts into small pieces visible.
Add a little 'time Albumen the compound mixed with snow and continue beating with whips.
Diporre small nuts of this "creamy sauce" on a baking sheet lined with parchment paper and let stand overnight.


The next morning, bake at 180 degrees for about ten minutes.
Gently remove from pan and allow cooling.

Per la crema interna :
- 1 tuorlo
- 125g di latte
- 40g zucchero(anche meno)
- 10g farina
mezzo baccello di vaniglia


- 200 ml di panna fresca da montare


Montare il tuorlo con lo zucchero fino a renderlo un composto spumoso. aggiungere la farina setacciata e continuare a frullare.
In un pentolino far bollire il latte con la vaniglia. Quando bolle spegnere, lasciar intiepidire poi versare a filo, continuando a mescolare, sul composto di uova zucchero e farina.
Si avrà così un composto liquido e spumoso.
Togliere il baccello di vaniglia e versarlo in un pentolino antiaderente; porre il tutto sul fuoco (io ho usato lo spargi fiamme). 
Lasciar cuocere a fuoco medio/basso mescolando spesso fino a che non sarà addensato.
Togliere dal fuoco e lasciar raffreddare.


Montare la panna ben ferma e zuccherarla a piacere (Io non l'ho fatto perchè tra crema and vanilla seemed too cloying).
Stir in the cream gradually to the cream with slow movements from the bottom up. I think the amount of cream to add is a personal taste. Take this test and judge the finger at your leisure.


Assemble pastry cream by combining the two diplomatic meringues.
Leave in refrigerator until serving.
may be sprinkled with powdered sugar or decorated with the best dark chocolate. I've left them "naked" to taste the best flavor!

Amber, I'm all yours! : D