Jardine Enterprises Biella Crib And Changer

ll'è schiacciaha alla fiorentina! The first recipe

This is a very simple dessert, but the aroma of orange and vanilla combination creates a truly fabulous in my opinion .. the smell that spreads in the kitchen is heavenly! What I propose is not really a review but the traditional recipe ... I did not have enough time for it to rise and at the Carnival this year is longer than usual, so I'll have time to do it again!
Next time I will follow the recipe Petroni (A luminary of the Florentine cuisine!), Which includes yeast and lard ..!
I followed a recipe found on the internet because it is still very much out of a cake really soft, a little 'wet (that is, you have to watch .. if not eaten soon enough icing sugar is absorbed!) For the presence of orange juice ..
You can use vegetable oil if the oil looks too tasty, but I assure you that this cake is not intrusive and even gives him a plus! If Tuscany is even better then! J

CRUSHED FLORENTINE FAST
Ingredients:
210 grams of flour 160 gr sugar

8 tablespoons of milk (70 grams)
6 tablespoons olive oil (40 grams) 2 eggs

juice and zest of an orange vanilla
yeast

vanilla icing sugar cocoa


Procedure:
Put in a bowl the eggs and sugar and started to beat.
Then add the flour, milk, oil, juice and orange zest, vanilla and finally the yeast.
Knead the dough until the dough is smooth and homogeneous.
Grease and flour a rectangular baking dish and pour the mixture.
Bake at 140 ° for about thirty minutes or until golden brown, making the toothpick test to make sure it is cooked inside.
Let it cool and sprinkle with powdered sugar.

To be picky (and some 'patriotic! J ) you should get a mask (I did take a picture from google and patiently cut out by hand ..) of the lily of Florence, and so you will have the your beautiful crushed decorated as in all the windows of pastry shops and bakeries in Florence this time!

If you'd like well err on the side (during Carnival, you can!) I suggest you cut it in half and filled with whipped cream or whipped cream .. is truly sublime! I had forgotten to buy the cream !!!!! but here is a slice for you!

With this recipe I participate in the contest Cynthia

Letter For Contributions For Wedding

salt .. Muffins with zucchini and salmon

Some time ago, inspired by a recipe for plum cake with zucchini found on Wired New York, I decided to try to make some muffins ... since I had the salmon in the fridge and find that the coupled-Zucchini Salmon is one of the most spot-on, I started to beat and mix letting instinct take .. so we know that the salt is less sweet than the touchy precision in the recipes, right? J And I got these muffins really good: soft, tasty .. and above all do not stick to the cups almost! I do not know about you, but I'm not always with those savory recipes and I just stuck to the paper muffin half is ... which of course immediately dispose to clean up, but they are so nice to see each other! These however have been very successful at home .. My sister also asked me to redo!

MUFFIN WITH SALMON AND ZUCCHINI

Ingredients:
1 / 4 medium onion 2 zucchini

200 grams of flour 1 tablespoon baking
Flash (the one for pies) 1 teaspoon salt

200 ml milk 2 eggs

100 grams of oil
60 grams of smoked salmon salt

oil

Procedure:
Cut the zucchini into cubes. Fry the onion in a pan with a little oil and add the zucchini, making cook for about twenty minutes and salandole enough.
In a bowl combine the flour, baking powder and salt. Combine eggs, milk and oil.
Once blended, add to the mix the zucchini and cut the salmon into small pieces. Mix and pour into molds.
Bake at 180 degrees for twenty minutes (of course depends on your oven).

With this recipe I participate in the contest Antonella

Shelf Life Of Ensure Shakes

Custard

Today I am publishing a recipe for the classic so you can not! But since I also include the basics of pastry, why not start with one that goes with everything and lends itself to many variations ... chocolate, coffee, whipped fruit ...! Then if we have unexpected guests
is quick to prepare and delicious as it is served in individual bowls, perhaps with some cat's tongue!
I am today I used to accompany the cake ...

PASTRY CREAM

Ingredients:
500 ml milk 1 vanilla bean

lemon rind 4 egg

150 g sugar 50 g starch


Procedure:
Put the milk in a saucepan and add the vanilla bean cut lengthwise, scrape the seeds that you have and, as desired, the lemon zest. Meanwhile
mounted in a saucepan the yolks with the sugar, add the starch.
When the milk boils pour it into the saucepan, stirring constantly with a whisk to prevent lumps. (To prevent sticking spaccafiamma I use one, so if I have to prepare some other things I do not have to be run every second!)
Bring on the heat until boiling. Remove from heat and let cool in a cold water bath, stirring frequently to avoid formation of the film surface.

chocolate pastry cream
Proceed as for the pastry cream until you remove the pan from the heat. Then add 50/100 g (to taste) of dark chocolate pieces, stirring well to dissolve everything. Then let it cool.

Proctor-silex Malaysia

Canestrelli ... sensational !!!!! A tile

This is a recipe that I wanted to try a long, long time, but never found a valid excuse, since I generally do not advance the egg whites and yolks .. but this time, thanks to the briquette prepared for the New Year's Eve dinner, I had to eat three egg yolks, and then I made a leap from Morena to sneak the recipe .. try them, because these cookies are the end of the world !!!!!

CANESTRELLI


Makes about 50 cookies:

180 g butter 75 g sugar 150 g flour

150 g cornstarch 3 egg yolks
firm

1 gram of salt icing sugar for dusting

Procedure:
Prepare hard-boiled eggs (I had used the egg whites to the tile with pine nuts and then, following the advice of Sarachan found here , I boiled water in a pan, I lowered the heat and put the yolks into the water, keeping them for 5 minutes and they came well!) and pass the yolks through a sieve.
Cut the butter into cubes and mix with flour and cornstarch, then add sugar, salt and egg yolks, preferably using your hands until the end, so the mixture does not heat up!
After forming the dough, put it in the fridge for half an hour, then roll it out to a thickness of about 1 cm and cut your biscuits!
Bake at 170 degrees (for I 150/160 degrees!) for about twenty minutes: they should not brown much, will solidify when they cool.

Tips:
- I've frozen the dough, pulling it out in the evening to the morning and have come very good!
- if you do it not to assault you wait for cool down, why not give the best to be hot .. and if you are endowed with strong will wait 2 days before eating them because they become very very good .. I think they are like the originals!