tag:blogger.com,1999:blog-58182061353834426262024-03-05T12:55:21.144-08:00zucchero pandizuccheroAnonymoushttp://www.blogger.com/profile/11046856777491712555noreply@blogger.comBlogger105125tag:blogger.com,1999:blog-5818206135383442626.post-451536915332645242014-08-08T08:35:00.003-07:002014-08-08T08:35:55.908-07:003,2,1 Ferieeeee<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: x-large;">E domani si parte...iniziano le tanto amate ferie..sto contando le ore che mi dividono dal volo!!!</span></div>
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<span style="font-size: x-large;">Ci rileggiamo al mio rientro..</span></div>
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<span style="font-size: x-large;">Buone vacanze a tutti!!!!</span></div>
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<br />Anonymoushttp://www.blogger.com/profile/11046856777491712555noreply@blogger.com10tag:blogger.com,1999:blog-5818206135383442626.post-47375298869949036002014-08-06T23:35:00.000-07:002014-08-06T23:35:16.436-07:00Torta limone e pinoli<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; line-height: 20.479999542236328px;">Ciao a tutti...mancano 2 giorni alle ferie..wow..Ibiza mi sta aspettando :))</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; line-height: 20.479999542236328px;">Mi sento già in vacanza, xò il forno lo volevo usare ancora 1volta prima di andare in ferie...</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; line-height: 20.479999542236328px;">Vado in camping a trovare la mia mamma e volevo fare 1 torta facilmente trasportabile e non da frigo, così ho gironzolato su internet e ho <a href="http://www.iviaggidelgoloso.net/">i viaggi del goloso</a> anno catturato la mia attenzione!!!!</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; line-height: 20.479999542236328px;">Ci siamo...faccio 1bella torta da credenza.. La torta al limone e pinoli, giuro che i miei amici campeggiatori se la sono sbaffata alla grande :))</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><strong style="background-color: white; font-size: 13px; line-height: 20.479999542236328px; margin: 0px; padding: 0px; text-align: justify;"><br /></strong>
<strong style="background-color: white; line-height: 20.479999542236328px; margin: 0px; padding: 0px; text-align: justify;"><i><u>Per la pasta frolla:</u></i></strong></span><br />
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">300 gr farina</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">200 gr burro</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">100 gr zucchero vanigliato</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">2 tuorli uovo</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/2 bustina lievito</span></li>
</ul>
<span style="font-family: Arial, Helvetica, sans-serif;"><br style="background-color: white; line-height: 20.479999542236328px; margin: 0px; padding: 0px; text-align: justify;" />
Per la frolla mettete lo zucchero nella ciotola insieme al burro e amalgamate il tutto. Aggiungete i tuorli, impastate poco e infine aggiungete la farina setacciata con il lievito.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Lavoratela e appena otterrete 1palla omogenea mettetela mezz'ora in freezer.</span><br />
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<span style="background-color: white; line-height: 20.479999542236328px; margin: 0px; padding: 0px; text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;"><u><i>Per il ripieno:</i></u></span></span><br />
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<ul>
<li><span style="background-color: white; line-height: 20.479999542236328px; text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">250 ml. di latte</span></span></li>
<li><span style="background-color: white; line-height: 20.479999542236328px; text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">buccia di ½ limone grattugiata</span></span></li>
<li><span style="background-color: white; line-height: 20.479999542236328px; text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">13 gr. di burro</span></span></li>
<li><span style="background-color: white; line-height: 20.479999542236328px; text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">100 gr. di zucchero </span></span></li>
<li><span style="background-color: white; line-height: 20.479999542236328px; text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">1 uovo + 1 tuorlo</span></span></li>
<li><span style="background-color: white; line-height: 20.479999542236328px; text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">35 gr. di farina</span></span></li>
<li><span style="background-color: white; line-height: 20.479999542236328px; text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">pinoli a piacere</span></span></li>
</ul>
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<div style="background-color: white; line-height: 20.479999542236328px; margin: 0px; padding: 0px; text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Mettete in un pentolino il latte, 50 gr di zucchero, il burro,la scorza di limone e portate il tutto in ebollizione.</span></div>
<div style="background-color: white; line-height: 20.479999542236328px; margin: 0px; padding: 0px; text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">In 1 recipiente mescolate le uova sbattute, lo zucchero rimanente e la farina.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Aggiungete il composto al pentolino di latte in ebollizione.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Rimettete il tutto sul fuoco e continuate a mescolare fino a quando non prende il bollore e infine fate raffreddare.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Togliete la frolla dal frigo, dividetela in 2 parti e con 1 di queste foderate la teglia</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Mettete la crema al limone, 1 bella manciata di pinoli e coprite con la rimanente pasta.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Chiudetela bene al bordo, bucherellatela perché non formi bolle, mettete 1altra bella manciata di pinoli sulla superficie infornatela a 200° per i primi 20 minuti, poi abbassate la temperatura a 180° per altri 10 minuti.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 volta sfornata, e raffreddata, spolveratela con lo zucchero a velo.</span><br />
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Anonymoushttp://www.blogger.com/profile/11046856777491712555noreply@blogger.com17tag:blogger.com,1999:blog-5818206135383442626.post-82979864118645033802014-07-24T03:14:00.002-07:002014-07-24T03:14:33.639-07:00Torta cioccolato e zabaione<div class="MsoNormal" style="background: white; line-height: 16.15pt; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: Times, Times New Roman, serif; font-size: large;">Adoro lo zabaione…le mie paste preferite sono quelle
allo zabaione, per non parlare di quando trovi la millefoglie farcita di
zabaione…me ne mangerei a vagonate J<o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Adoro le bavaresi, quando mi sono cimentata a fare la
torta ai tre cioccolati di Luca Montersino ero davvero soddisfatta del
risultato.<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 16.15pt; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: Times, Times New Roman, serif; font-size: large;">Perché non fare una variazione di quest’ultima? Bavaresi
zabaione e cioccolato??<o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><i><u>Ingredienti per biscotto:</u></i> <o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span></div>
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<!--[if !supportLists]--><span style="font-family: Times, Times New Roman, serif; font-size: large;">·<span style="line-height: normal;">
</span><!--[endif]-->180gr albumi<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Times, Times New Roman, serif; font-size: large;">·
<!--[endif]--><span style="background: white;">120gr
tuorli<o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span style="font-family: Times, Times New Roman, serif; font-size: large;">·
<!--[endif]--><span style="background: white;">55gr
cacao amaro in polvere<o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span style="font-family: Times, Times New Roman, serif; font-size: large;">·
<!--[endif]--><span style="background: white;">190gr
zucchero semolato<o:p></o:p></span></span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><span style="background: white;"><br /></span></span></div>
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<em><span style="font-family: Times, Times New Roman, serif; font-size: large;">Scaldate il forno a 180°.<o:p></o:p></span></em></div>
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<em><span style="font-family: Times, Times New Roman, serif; font-size: large;">Montate gli albumi con lo zucchero.<o:p></o:p></span></em></div>
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<em><span style="font-family: Times, Times New Roman, serif; font-size: large;">Unite a mano i tuorli liquidi e il cacao setacciato.<o:p></o:p></span></em></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><em>Stendiamo il biscotto sopra un foglio di carta da forno. Infornate per circa
10 minu</em>ti.<o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><i><u><br /></u></i>
<i><u>Ingredienti:</u></i></span></div>
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<!--[if !supportLists]--><span style="font-family: Times, Times New Roman, serif; font-size: large;">·<span style="line-height: normal;"> </span></span><br />
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<ul>
<li><span style="font-family: Times, Times New Roman, serif; font-size: large; line-height: 20.578125px;">60 gr di tuorli</span></li>
<li><span style="font-family: Times, Times New Roman, serif; font-size: large; line-height: 20.578125px;">60 gr di zucchero</span></li>
<li><span style="font-family: Times, Times New Roman, serif; font-size: large; line-height: 20.578125px;">170 gr di marsala</span></li>
<li><span style="font-family: Times, Times New Roman, serif; font-size: large; line-height: 20.578125px;">4 gr di gelatina</span></li>
<li><span style="font-family: Times, Times New Roman, serif; font-size: large; line-height: 20.578125px;">250 gr di panna montata</span></li>
</ul>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><span style="background: white;">Portate a bollore il latte e unite i
tuorli sbattuti con lo zucchero. Cuocete fino ad arrivare a 85°.</span><o:p></o:p></span></div>
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<span style="background: white; font-family: Times, Times New Roman, serif; font-size: large;">Fuori da fuoco unite la gelatina
ammollata e amalgamate bene. Otterrete la crema inglese. Unite il cioccolato ridotto
a pezzetti. Infine aggiungete la panna semimontata e mescolate bene.<o:p></o:p></span><br />
<span style="background: white; font-family: Times, Times New Roman, serif; font-size: large;"><br /></span></div>
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<i><u><span style="background: white; font-family: Times, Times New Roman, serif; font-size: large;">Ingredienti: (DA I dolci di Pinella)</span></u></i></div>
<!--[if !supportLists]--><br />
<ul>
<li><span style="font-family: Times, Times New Roman, serif; font-size: large; line-height: 20.578125px;">60 gr di tuorli</span></li>
<li><span style="font-family: Times, Times New Roman, serif; font-size: large; line-height: 20.578125px;">60 gr di zucchero</span></li>
<li><span style="font-family: Times, Times New Roman, serif; font-size: large; line-height: 20.578125px;">170 gr di marsala</span></li>
<li><span style="font-family: Times, Times New Roman, serif; font-size: large; line-height: 20.578125px;">4 gr di gelatina</span></li>
<li><span style="font-family: Times, Times New Roman, serif; font-size: large; line-height: 20.578125px;">250 gr di panna montata</span></li>
</ul>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">
<br />
<span style="background: white;">Far idratare la
gelatina.</span><br />
<span style="background: white;">Lavorate i tuorli
con lo zucchero, aggiungete il marsala e portate la crema a 82°C. Aggiungete la
gelatina ben strizzata e fatela sciogliere per. Far scendere la temperatura a
40°C e aggiungete la panna.</span><br />
<span style="background: white;">Stratificare le due
bavaresi sul biscotto e livellatele.<o:p></o:p></span></span></div>
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span>
<br />
<div class="MsoListParagraphCxSpLast">
<span style="font-family: Times, Times New Roman, serif; font-size: large;">Con il biscotto avanzato ho fatto delle
farfalle e ho decorato la torta. <o:p></o:p></span></div>
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Anonymoushttp://www.blogger.com/profile/11046856777491712555noreply@blogger.com18tag:blogger.com,1999:blog-5818206135383442626.post-66358909782352317802014-07-17T08:19:00.001-07:002014-07-17T08:19:45.199-07:00Pina Colada Cake<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="background: white; color: #43363a; font-family: "Comic Sans MS"; font-size: 14.0pt; mso-bidi-font-family: Arial;">Buongiorno buongiorno….<o:p></o:p></span></div>
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<span style="background: white; color: #43363a; font-family: "Comic Sans MS"; font-size: 14.0pt; mso-bidi-font-family: Arial;">Leggendo il blog de <a href="http://letortine.blogspot.it/">le tortine</a> ho trovato dei cupcakes
niente male alla pina colada….<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="background: white; color: #43363a; font-family: "Comic Sans MS"; font-size: 14.0pt; mso-bidi-font-family: Arial;">Una torta molto estiva e fresca…e soprattutto veloce veloce e semplice!!!<o:p></o:p></span></div>
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<span style="background: white; color: #43363a; font-family: "Comic Sans MS"; font-size: 14.0pt; mso-bidi-font-family: Arial;">Invece di mettere l’impasto nei pirottini però, si è pensato
di farne 1torta di compleanno.<o:p></o:p></span></div>
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<b><i><u><span style="background: white; color: #43363a; font-family: "Comic Sans MS"; font-size: 14.0pt; mso-bidi-font-family: Arial;">Ingredienti:</span></u></i></b><b><span style="background: white; color: #43363a; font-family: "Comic Sans MS"; font-size: 14.0pt; mso-bidi-font-family: Arial;"><o:p></o:p></span></b></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 14pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="background: white; color: #43363a; font-family: "Comic Sans MS"; font-size: 14.0pt; mso-bidi-font-family: Arial;">125 gr di burro a
temperatura ambiente</span><span style="font-family: 'Comic Sans MS'; font-size: 14pt;"><o:p></o:p></span></div>
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</span></span><!--[endif]--><span style="background: white; color: #43363a; font-family: "Comic Sans MS"; font-size: 14.0pt; mso-bidi-font-family: Arial;">180 gr di zucchero</span><span style="font-family: 'Comic Sans MS'; font-size: 14pt;"><o:p></o:p></span></div>
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</span></span><!--[endif]--><span style="background: white; color: #43363a; font-family: "Comic Sans MS"; font-size: 14.0pt; mso-bidi-font-family: Arial;">200 gr di farina</span><span style="font-family: 'Comic Sans MS'; font-size: 14pt;"><o:p></o:p></span></div>
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</span></span><!--[endif]--><span style="background: white; color: #43363a; font-family: "Comic Sans MS"; font-size: 14.0pt; mso-bidi-font-family: Arial;">2 uova</span><span style="font-family: 'Comic Sans MS'; font-size: 14pt;"><o:p></o:p></span></div>
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</span></span><!--[endif]--><span style="background: white; color: #43363a; font-family: "Comic Sans MS"; font-size: 14.0pt; mso-bidi-font-family: Arial;">1 vasetto di
yogurt con ananas in pezzi</span><span style="font-family: 'Comic Sans MS'; font-size: 14pt;"><o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 14pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="background: white; color: #43363a; font-family: "Comic Sans MS"; font-size: 14.0pt; mso-bidi-font-family: Arial;">2 cucchiai di rum
bianco</span><span style="font-family: 'Comic Sans MS'; font-size: 14pt;"><o:p></o:p></span></div>
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</span></span><!--[endif]--><span style="background: white; color: #43363a; font-family: "Comic Sans MS"; font-size: 14.0pt; mso-bidi-font-family: Arial;">2 cucchiaini di
lievito per dolci</span><span style="font-family: 'Comic Sans MS'; font-size: 14pt;"><o:p></o:p></span></div>
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</span></span><!--[endif]--><span style="background: white; color: #43363a; font-family: "Comic Sans MS"; font-size: 14.0pt; mso-bidi-font-family: Arial;">1 pizzico di sale</span><span style="font-family: 'Comic Sans MS'; font-size: 14pt;"><o:p></o:p></span></div>
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<span style="background: white; color: #43363a; font-family: "Comic Sans MS"; font-size: 14.0pt; mso-bidi-font-family: Arial;">Ricoprite una teglia con cerchio da 19cm con la carta forno
e preriscaldate il forno a 180°.<o:p></o:p></span></div>
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<span style="background: white; color: #43363a; font-family: "Comic Sans MS"; font-size: 14.0pt; mso-bidi-font-family: Arial;">Lavorate il burro con lo zucchero e incorporate
bene le uova. <o:p></o:p></span></div>
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<span style="background: white; color: #43363a; font-family: "Comic Sans MS"; font-size: 14.0pt; mso-bidi-font-family: Arial;">Aggiungete gli ingredienti secchi (farina, lievito e pizzico
di sale), mescolate, aggiungete lo yogurt e infine il rum.</span><span style="font-family: 'Comic Sans MS'; font-size: 14pt;"><o:p></o:p></span></div>
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<span style="background: white; color: #43363a; font-family: "Comic Sans MS"; font-size: 14.0pt; mso-bidi-font-family: Arial;">Infornate per 20 minuti (vale prova stecchino).</span><span style="font-family: 'Comic Sans MS'; font-size: 14pt;"><o:p></o:p></span></div>
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<span style="background: white; color: #43363a; font-family: "Comic Sans MS"; font-size: 14.0pt; mso-bidi-font-family: Arial;">Preparate un frosting al Philadephia e fatelo riposare in
frigo per almeno 40 minuti.<o:p></o:p></span></div>
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<b><i><u><span style="background: white; color: #43363a; font-family: "Comic Sans MS"; font-size: 14.0pt; mso-bidi-font-family: Arial;">Ingredienti:</span></u></i></b><b><i><u><span style="font-family: 'Comic Sans MS'; font-size: 14pt;"><o:p></o:p></span></u></i></b></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 14pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="background: white; color: #43363a; font-family: "Comic Sans MS"; font-size: 14.0pt; mso-bidi-font-family: Arial;">125 gr di burro a
temperatura ambiente</span><span style="font-family: 'Comic Sans MS'; font-size: 14pt;"><o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 72.0pt; margin-right: 0cm; margin-top: 0cm; mso-list: l0 level1 lfo2; text-indent: -18.0pt;">
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</span></span><!--[endif]--><span style="background: white; color: #43363a; font-family: "Comic Sans MS"; font-size: 14.0pt; mso-bidi-font-family: Arial;">250 gr di
Philadelphia</span><span style="font-family: 'Comic Sans MS'; font-size: 14pt;"><o:p></o:p></span></div>
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</span></span><!--[endif]--><span style="background: white; color: #43363a; font-family: "Comic Sans MS"; font-size: 14.0pt; mso-bidi-font-family: Arial;">250 gr di zucchero a
velo</span><span style="font-family: 'Comic Sans MS'; font-size: 14pt;"><o:p></o:p></span></div>
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<span style="background: white; color: #43363a; font-family: "Comic Sans MS"; font-size: 14.0pt; mso-bidi-font-family: Arial;">Montate il burro finchè non diventa
cremoso e aggiungete il Philadephia continuando a montare. Incorporate gradualmente lo zucchero a velo e fate riposare in frigo per circa 40minuti</span><span style="font-family: 'Comic Sans MS'; font-size: 14pt;"><o:p></o:p></span></div>
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<b><span style="background: white; color: #43363a; font-family: "Comic Sans MS"; font-size: 14.0pt; mso-bidi-font-family: Arial;"><u><i>Decorazione:</i></u></span></b><span style="font-family: 'Comic Sans MS'; font-size: 14pt;"><o:p></o:p></span></div>
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<ul>
<li><span style="background-color: white; color: #43363a; font-family: 'Comic Sans MS'; font-size: 14pt;">farina di cocco q. b.</span></li>
<li><span style="background-color: white; color: #43363a; font-family: 'Comic Sans MS'; font-size: 14pt;">ananas fresco tagliato a piccoli cubetti</span></li>
<li><span style="background-color: white; color: #43363a; font-family: 'Comic Sans MS'; font-size: 14pt;">ombrellini da cocktail</span></li>
</ul>
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<span style="background: white; color: #43363a; font-family: "Comic Sans MS"; font-size: 14.0pt; mso-bidi-font-family: Arial;">Tagliate la torta a metà, bagnatela con acqua e rum e
farcitela con il frosting.<o:p></o:p></span></div>
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<span style="background: white; color: #43363a; font-family: "Comic Sans MS"; font-size: 14.0pt; mso-bidi-font-family: Arial;">Ricoprite la torta con il frosting rimasto e spolveratela con
la farina di cocco!!<o:p></o:p></span></div>
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<span style="background: white; color: #43363a; font-family: "Comic Sans MS"; font-size: 14.0pt; mso-bidi-font-family: Arial;">Decorate con dell’ananas per chiuderla meglio lateralmente e
mettete ombrellini da cocktail a piacere </span><span style="background: white; color: #43363a; font-family: Wingdings; font-size: 14.0pt; mso-ascii-font-family: "Comic Sans MS"; mso-bidi-font-family: Arial; mso-char-type: symbol; mso-hansi-font-family: "Comic Sans MS"; mso-symbol-font-family: Wingdings;">J</span><span style="font-family: 'Comic Sans MS'; font-size: 14pt;"><o:p></o:p></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjltZLywmUJK5AwMXPt2La4rrBQWuY-j6O81Hi243kdcgLIj2EPHuthlDLEM4i7OGaMSsOaJ621eTP5uqi8fQCGUi23xjDP9upAw9s6Q5_PkYqAonPIyAeNFifiUkpUNHADLLy-r-sGvkg/s1600/foto+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjltZLywmUJK5AwMXPt2La4rrBQWuY-j6O81Hi243kdcgLIj2EPHuthlDLEM4i7OGaMSsOaJ621eTP5uqi8fQCGUi23xjDP9upAw9s6Q5_PkYqAonPIyAeNFifiUkpUNHADLLy-r-sGvkg/s1600/foto+2.JPG" height="499" width="640" /></a></div>
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Anonymoushttp://www.blogger.com/profile/11046856777491712555noreply@blogger.com18tag:blogger.com,1999:blog-5818206135383442626.post-48625946616912914092014-07-10T09:26:00.002-07:002014-07-10T09:26:42.890-07:00Mojito's cake<br />
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<span style="font-family: "Comic Sans MS";">Buongiorno a
tutti,<o:p></o:p></span></div>
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<span style="font-family: "Comic Sans MS";">week end scorso ho
fatto una torta di compleanno insieme ad 1 mia amica.<o:p></o:p></span></div>
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<span style="font-family: "Comic Sans MS";">Abbiamo voluto
sperimentare la mojito’s genoise, ricetta che abbiamo visto fare a Masterchef american.<o:p></o:p></span></div>
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</span></span><!--[endif]--><b><u><span style="font-family: "Comic Sans MS";">Ingredienti:<o:p></o:p></span></u></b></div>
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</span></span></span><!--[endif]--><strong><span style="border: none windowtext 1.0pt; font-family: "Comic Sans MS"; mso-bidi-font-family: Tahoma; mso-border-alt: none windowtext 0cm; padding: 0cm;">Sciroppo di zucchero:</span></strong></div>
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<span style="font-family: "Comic Sans MS"; mso-bidi-font-family: Tahoma;"><b><br /></b>
<span class="notranslate"><span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0cm; padding: 0cm;">150g zucchero di canna</span></span><span class="apple-converted-space"> </span><br />
<span class="notranslate"><span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0cm; padding: 0cm;">40ml</span></span><span class="apple-converted-space"> acqua</span><br />
<span class="notranslate"><span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0cm; padding: 0cm;">80ml rum bianco</span></span><span class="apple-converted-space"> </span><br />
<span class="notranslate"><span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0cm; padding: 0cm;">Scorza finemente grattugiata e il succo di 2
lime</span></span><span class="apple-converted-space"> </span><br />
<span class="notranslate"><span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0cm; padding: 0cm;">12 foglie di menta fresca</span></span></span></div>
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<span class="notranslate"><span style="border: none windowtext 1.0pt; font-family: "Comic Sans MS"; mso-bidi-font-family: Tahoma; mso-border-alt: none windowtext 0cm; padding: 0cm;">Mettete lo zucchero, l’acqua e il rum in una casseruola media a
fuoco basso e cuocete fino a quando lo zucchero non si sia sciolto,<o:p></o:p></span></span></div>
<div style="background: #F4F7F7; margin-bottom: .0001pt; margin: 0cm; mso-line-height-alt: 10.75pt;">
<span class="notranslate"><span style="border: none windowtext 1.0pt; font-family: "Comic Sans MS"; mso-bidi-font-family: Tahoma; mso-border-alt: none windowtext 0cm; padding: 0cm;">Aggiungete il succo di lime e la scorza e aumentare il calore fino
a quando lo sciroppo si addensa.</span></span><span class="apple-converted-space"><span style="font-family: "Comic Sans MS"; mso-bidi-font-family: Tahoma;"> </span></span><span class="notranslate"><span style="border: none windowtext 1.0pt; font-family: "Comic Sans MS"; mso-bidi-font-family: Tahoma; mso-border-alt: none windowtext 0cm; padding: 0cm;">Aggiungete la menta e lasciare
in infusione.<o:p></o:p></span></span></div>
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</span></span></span><!--[endif]--><strong><span style="border: none windowtext 1.0pt; font-family: "Comic Sans MS"; mso-bidi-font-family: Tahoma; mso-border-alt: none windowtext 0cm; padding: 0cm;">Genoise:</span></strong></div>
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<span style="font-family: "Comic Sans MS"; mso-bidi-font-family: Tahoma;"><b><br /></b>
<span class="notranslate"><span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0cm; padding: 0cm;">6 uova, leggermente sbattute</span></span><span class="apple-converted-space"> </span><br />
<span class="notranslate"><span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0cm; padding: 0cm;">260 g Zucchero semolato </span></span><br />
<span class="notranslate"><span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0cm; padding: 0cm;">115g di burro fuso</span></span><span class="apple-converted-space"> </span><br />
<span class="notranslate"><span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0cm; padding: 0cm;">260g di farina<o:p></o:p></span></span></span></div>
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<br /></div>
<div style="background: #F4F7F7; margin-bottom: .0001pt; margin: 0cm; mso-line-height-alt: 10.75pt;">
<span class="notranslate"><span style="border: none windowtext 1.0pt; font-family: "Comic Sans MS"; mso-bidi-font-family: Tahoma; mso-border-alt: none windowtext 0cm; padding: 0cm;">Preriscaldate il forno a 180 ° C.</span></span><span class="apple-converted-space"><span style="font-family: "Comic Sans MS"; mso-bidi-font-family: Tahoma;"><o:p></o:p></span></span></div>
<div style="background: #F4F7F7; margin-bottom: .0001pt; margin: 0cm; mso-line-height-alt: 10.75pt;">
<span class="notranslate"><span style="border: none windowtext 1.0pt; font-family: "Comic Sans MS"; mso-bidi-font-family: Tahoma; mso-border-alt: none windowtext 0cm; padding: 0cm;">Ungere una teglia da 20 centimetri e foderare la base con carta da
forno.</span></span><span style="font-family: "Comic Sans MS"; mso-bidi-font-family: Tahoma;"><o:p></o:p></span></div>
<div style="background: #F4F7F7; margin-bottom: .0001pt; margin: 0cm; mso-line-height-alt: 10.75pt;">
<span class="notranslate"><span style="border: none windowtext 1.0pt; font-family: "Comic Sans MS"; mso-bidi-font-family: Tahoma; mso-border-alt: none windowtext 0cm; padding: 0cm;">Portate a ebollizione una pentola capiente con acqua e toglietela
dal fuoco. <o:p></o:p></span></span></div>
<div style="background: #F4F7F7; margin-bottom: .0001pt; margin: 0cm; mso-line-height-alt: 10.75pt;">
<span class="notranslate"><span style="border: none windowtext 1.0pt; font-family: "Comic Sans MS"; mso-bidi-font-family: Tahoma; mso-border-alt: none windowtext 0cm; padding: 0cm;">Mettete una ciotola resistente al calore sopra la pentola, facendo
attenzione che la base non è a contatto con l'acqua.</span></span><span style="font-family: "Comic Sans MS"; mso-bidi-font-family: Tahoma;"><o:p></o:p></span></div>
<div style="background: #F4F7F7; margin-bottom: .0001pt; margin: 0cm; mso-line-height-alt: 10.75pt;">
<span class="notranslate"><span style="border: none windowtext 1.0pt; font-family: "Comic Sans MS"; mso-bidi-font-family: Tahoma; mso-border-alt: none windowtext 0cm; padding: 0cm;">Aggiungete le uova e unitele.</span></span><span class="apple-converted-space"><span style="font-family: "Comic Sans MS"; mso-bidi-font-family: Tahoma;"> </span></span><span class="notranslate"><span style="border: none windowtext 1.0pt; font-family: "Comic Sans MS"; mso-bidi-font-family: Tahoma; mso-border-alt: none windowtext 0cm; padding: 0cm;">Una volta che le uova iniziano
a schiumare aggiungere gradualmente lo zucchero mescolando bene tra ogni
aggiunta e l’altra.</span></span><span class="apple-converted-space"><span style="font-family: "Comic Sans MS"; mso-bidi-font-family: Tahoma;"> </span></span><span class="notranslate"><span style="border: none windowtext 1.0pt; font-family: "Comic Sans MS"; mso-bidi-font-family: Tahoma; mso-border-alt: none windowtext 0cm; padding: 0cm;">Rimuovete la ciotola dalla padella e continuate a frullare per cinque
minuti fino a quando il volume non aumenta</span></span><span style="font-family: "Comic Sans MS"; mso-bidi-font-family: Tahoma;"><o:p></o:p></span></div>
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<span class="notranslate"><span style="border: none windowtext 1.0pt; font-family: "Comic Sans MS"; mso-bidi-font-family: Tahoma; mso-border-alt: none windowtext 0cm; padding: 0cm;">Versate il burro fuso nella ciotola intorno ai lati e con una
marisa amalgamate il composto, girando dall’alto verso il basso.</span></span><span class="apple-converted-space"><span style="font-family: "Comic Sans MS"; mso-bidi-font-family: Tahoma;"> </span></span><span class="notranslate"><span style="border: none windowtext 1.0pt; font-family: "Comic Sans MS"; mso-bidi-font-family: Tahoma; mso-border-alt: none windowtext 0cm; padding: 0cm;">.</span></span><span style="font-family: "Comic Sans MS"; mso-bidi-font-family: Tahoma;"><o:p></o:p></span></div>
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<span class="notranslate"><span style="border: none windowtext 1.0pt; font-family: "Comic Sans MS"; mso-bidi-font-family: Tahoma; mso-border-alt: none windowtext 0cm; padding: 0cm;">Aggiungete la farina intorno al bordo della ciotola e continuate
ad amalgamare fino ad ottenere un composto uniforme e liscio.</span></span><span class="apple-converted-space"><span style="font-family: "Comic Sans MS"; mso-bidi-font-family: Tahoma;"> </span></span><span class="notranslate"><span style="border: none windowtext 1.0pt; font-family: "Comic Sans MS"; mso-bidi-font-family: Tahoma; mso-border-alt: none windowtext 0cm; padding: 0cm;"><o:p></o:p></span></span></div>
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<span class="notranslate"><span style="border: none windowtext 1.0pt; font-family: "Comic Sans MS"; mso-bidi-font-family: Tahoma; mso-border-alt: none windowtext 0cm; padding: 0cm;">Fate cuocere per 40/45 minuti (vale prova stecchino).<o:p></o:p></span></span></div>
<div style="background: #F4F7F7; margin-bottom: .0001pt; margin: 0cm; mso-line-height-alt: 10.75pt;">
<span class="notranslate"><span style="border: none windowtext 1.0pt; font-family: "Comic Sans MS"; mso-bidi-font-family: Tahoma; mso-border-alt: none windowtext 0cm; padding: 0cm;">Una volta fredda, tagliare la torta a metà orizzontalmente.<o:p></o:p></span></span></div>
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</span></span></span><!--[endif]--><strong><span style="border: none windowtext 1.0pt; font-family: "Comic Sans MS"; mso-bidi-font-family: Tahoma; mso-border-alt: none windowtext 0cm; padding: 0cm;">Crema di burro</span></strong><span class="apple-converted-space"><span style="font-family: "Comic Sans MS"; mso-bidi-font-family: Tahoma;"> </span></span></div>
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<span style="font-family: "Comic Sans MS"; mso-bidi-font-family: Tahoma;"><br />
<span class="notranslate"><span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0cm; padding: 0cm;">300g di burro ammorbidito</span></span><span class="apple-converted-space"> </span><br />
<span class="notranslate"><span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0cm; padding: 0cm;">600g di zucchero a velo </span></span><br />
<span class="notranslate"><span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0cm; padding: 0cm;">Semi di 3 baccelli di vaniglia</span></span><span class="apple-converted-space"> </span><br />
<span class="notranslate"><span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0cm; padding: 0cm;">Scorza finemente grattugiata di 2-3 limes</span><o:p></o:p></span></span><br />
<span style="font-family: "Comic Sans MS"; mso-bidi-font-family: Tahoma;"><span class="notranslate"><span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0cm; padding: 0cm;"> 2 cucchiai di rum</span></span></span></div>
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<span class="notranslate"><span style="border: none windowtext 1.0pt; font-family: "Comic Sans MS"; mso-bidi-font-family: Tahoma; mso-border-alt: none windowtext 0cm; padding: 0cm;">Mettete in un mixer il burro, lo zucchero a velo e la vaniglia e
amalgamate il tutto. Aumentate la velocità fino a che il composto non diventi
chiaro e spumoso. Infine aggiungete la scorza di lime,il rum e il suo succo.</span></span><span style="font-family: "Comic Sans MS"; mso-bidi-font-family: Tahoma;"><o:p></o:p></span></div>
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<span style="font-family: "Comic Sans MS"; font-size: 12.0pt; line-height: 115%;">Assemblate la torta farcendo i strati con la crema di burro e
bagnatela con lo sciroppo.<o:p></o:p></span></div>
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<span style="font-family: "Comic Sans MS"; font-size: 12.0pt; line-height: 115%;">Decoratela a piacere, io per esempio ho aggiunto il colorante verde alla crema di burro e poi l'ho decorata con la sac à poche. <o:p></o:p></span></div>
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<span style="font-family: "Comic Sans MS"; font-size: 12.0pt; line-height: 115%;">Vi mostro la mia…<o:p></o:p></span></div>
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Anonymoushttp://www.blogger.com/profile/11046856777491712555noreply@blogger.com11tag:blogger.com,1999:blog-5818206135383442626.post-88103345078380514102014-03-06T09:14:00.001-08:002014-03-06T09:16:05.084-08:00Torta Sacher....<div style="background-color: white; border: 0px; margin-bottom: 10px; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><span style="line-height: 24px;">Ciao a tutti,</span></span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><span style="line-height: 24px;">oggi vi voglio parlare della Torta Sacher!!</span></span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><span style="line-height: 24px;">Onestamente non ne vado matta, ma quando ti viene richiesta non ci si può tirare indietro.</span></span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><span style="line-height: 24px;">Volevo la ricetta originale, o almeno quella che si avvicinava di più, così ho fatto quella di Ernst Knam!!</span></span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><span style="line-height: 24px;">Ecco lui è davvero il re del cioccolato...andrei a Milano solo per fare 1giro nel suo negozio e assaggiare tuttooooo..</span></span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><span style="line-height: 24px;"><br /></span></span>
<strong style="background-color: transparent; border: 0px; line-height: 1.5em; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><i><u><span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span></u></i></strong>
<strong style="background-color: transparent; border: 0px; line-height: 1.5em; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><i><u><span style="font-family: Times, Times New Roman, serif; font-size: large;">Ingredienti:</span></u></i></strong></div>
<div style="background-color: white; border: 0px; margin-bottom: 10px; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><span style="line-height: 20px;"><b><i><u><br /></u></i></b></span></span></div>
<ul style="line-height: 1.5em;">
<li><span style="background-color: transparent; border: 0px; line-height: 1.5em; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Times, Times New Roman, serif; font-size: large;">75 gr cioccolato fondente 55% (io 150 gr)</span></span></li>
<li><span style="background-color: transparent; border: 0px; line-height: 1.5em; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Times, Times New Roman, serif; font-size: large;">65 gr burro (io 130 gr)</span></span></span></li>
<li><span style="background-color: transparent; border: 0px; line-height: 1.5em; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Times, Times New Roman, serif; font-size: large;">20 gr zucchero a velo (io 40 gr)</span></span></li>
<li><span style="background-color: transparent; border: 0px; line-height: 1.5em; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Times, Times New Roman, serif; font-size: large;">vaniglia</span></span></span></li>
<li><span style="background-color: transparent; border: 0px; line-height: 1.5em; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Times, Times New Roman, serif; font-size: large;">3 tuorli (io 6)</span></span></li>
<li><span style="background-color: transparent; border: 0px; line-height: 1.5em; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Times, Times New Roman, serif; font-size: large;">3 albumi (io 6)</span></span></li>
<li><span style="background-color: transparent; border: 0px; line-height: 1.5em; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Times, Times New Roman, serif; font-size: large;">90 gr zucchero semolato (io 180 gr)</span></span></li>
<li><span style="background-color: transparent; border: 0px; line-height: 1.5em; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Times, Times New Roman, serif; font-size: large;">65 gr farina 00 (io 130 gr)</span></span></li>
<li><span style="background-color: transparent; border: 0px; line-height: 1.5em; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Times, Times New Roman, serif; font-size: large;">1 gr sale (io 2 gr)</span></span></li>
<li><span style="background-color: transparent; border: 0px; line-height: 1.5em; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Times, Times New Roman, serif; font-size: large;">150 gr confettura di albicocche (io 300 gr)</span></span></li>
</ul>
<div>
<span style="line-height: 22.5px;"><b><span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span></b></span></div>
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><i style="line-height: 1.5em;"><u><b>Ingredienti (per la ganache):</b></u></i></span><br />
<ul style="line-height: 1.5em;">
<li><span style="background-color: transparent; border: 0px; line-height: 1.5em; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Times, Times New Roman, serif; font-size: large;">250 ml panna liquida (io 375 ml)</span></span></li>
<li><span style="background-color: transparent; border: 0px; line-height: 1.5em; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Times, Times New Roman, serif; font-size: large;">375 gr cioccolato fondente 55% ( io 560 gr)</span></span></li>
</ul>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b><i><u>Preparazione:</u></i></b></span><br />
<div style="color: #333333;">
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b><i><u><br /></u></i></b></span></div>
<span style="line-height: 22.5px;"><span style="font-family: Times, Times New Roman, serif; font-size: large;">Mettete il cioccolato fondente in una ciotola e fatelo sciogliere al microonde. </span></span><br />
<div style="border: 0px; line-height: 1.5em; margin-bottom: 10px; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="font-family: Times, Times New Roman, serif; font-size: large;">In una ciotola a parte, ,montate i tuorli insieme allo zucchero e al burro, al sale e alla vaniglia, finché non avrete formato un composto liscio e omogeno. Aggiungete il cioccolato che avrete precedentemente preparato.</span></div>
<div style="border: 0px; line-height: 1.5em; margin-bottom: 10px; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="font-family: Times, Times New Roman, serif; font-size: large;">In un recipiente a parte montate gli albumi con lo zucchero a velo e, una volta raggiunta una consistenza soda, incorporatevi la farina, quindi aggiungete il tutto al composto di tuorli e cioccolato, precedentemente preparato. </span></div>
<div style="border: 0px; line-height: 1.5em; margin-bottom: 10px; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="font-family: Times, Times New Roman, serif; font-size: large;">Fate cuocere la torta nel forno a 175 gradi per circa 35/40 minuti. Trascorso il tempo indicato, togliete la torta dal forno e mettetela a raffreddare.</span></div>
<div style="border: 0px; line-height: 1.5em; margin-bottom: 10px; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="font-family: Times, Times New Roman, serif; font-size: large;">Tagliatela a metà in modo da ottener due dischi e spalmatevi all'interno la confettura di albicocche(io l'ho 1po bagnata con sciroppo di zucchero e vaniglia per renderla più morbida!!!).</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">Una volta posizionato il disco superiore, spalmate la marmellata anche in tutti gli altri lati.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Preparate la ganache facendo sciogliere la cioccolata con la panna.</span></div>
<div style="border: 0px; line-height: 1.5em; margin-bottom: 10px; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="font-family: Times, Times New Roman, serif; font-size: large;">Quando avrete ottenuto un composto omogeneo, stendetelo sopra la torta. Riponete in frigo e servite.</span><br />
<span style="font-size: large;"><span style="font-family: Times, Times New Roman, serif;"><br /></span>
<span style="font-family: Times, Times New Roman, serif;">Ahimè la glassa non è proprio il massimo..ma posso ritenermi soddisfatta :))</span></span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span></div>
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Anonymoushttp://www.blogger.com/profile/11046856777491712555noreply@blogger.com31tag:blogger.com,1999:blog-5818206135383442626.post-73162345309328693042014-02-21T03:44:00.005-08:002014-02-21T03:44:39.996-08:00Torta Lindor...<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; font-size: 16pt;">Alcuni mesi fa ho fatto un corso di cioccolateria con il pasticcere </span><span style="background-color: white; font-size: 16pt;">Jörg
Schikore e quando è stato esposto l’amore per il cioccolatini Lindor…apriti o
cielo…è un cioccolato surrogato che non può essere considerato tale ci è stato
risposto!!!<o:p></o:p></span></span></div>
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<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-size: 16pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Sapete cosa vi dico?? Me ne frego e continuo a mangiarlo..è troppo
buono, si scioglie in bocca e ti lascia la bocca impastata dal vero gusto del
cioccolato o dell’aroma che si è scelto.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-size: 16pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Decido così di fare una torta al cioccolato usando i Lindor bianchi (i
miei preferiti), al latte e fondenti.<o:p></o:p></span></span></div>
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<br /></div>
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<i><u><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-size: 16pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Ingredienti:<o:p></o:p></span></span></u></i></div>
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<div class="MsoListParagraph" style="mso-list: l1 level1 lfo2; text-indent: -18.0pt;">
</div>
<ul>
<li><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 16pt; line-height: 115%; text-indent: -18pt;">100
gr di cioccolato fondente</span><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 16pt; line-height: 115%; text-indent: -18pt;"> </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif; font-size: 16pt; line-height: 115%; text-indent: -18pt;"><span style="background: white;">50 gr di burro</span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif; font-size: 16pt; line-height: 115%; text-indent: -18pt;"><span style="background: white;">3 uova</span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif; font-size: 16pt; line-height: 115%; text-indent: -18pt;"><span style="background: white;">150 gr di zucchero</span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif; font-size: 16pt; line-height: 115%; text-indent: -18pt;"><span style="background: white;">100 gr di farina</span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif; font-size: 16pt; line-height: 115%; text-indent: -18pt;"><span style="background: white;">1 cucchiaino di lievito</span></span></li>
</ul>
<!--[if !supportLists]--><br />
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<br /></div>
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<i><u><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-size: 16pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Procedimento:<o:p></o:p></span></span></u></i></div>
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<br /></div>
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<br /></div>
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<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-size: 16pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Fate sciogliere il burro insieme al cioccolato fondente
al microonde.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-size: 16pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Montate le uova con lo zucchero fino a renderle spumose
e aggiungete il composto di cioccolato continuando a montare<o:p></o:p></span></span></div>
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<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-size: 16pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Unite ora la farina ed il lievito e montate fino ad
ottenere un composto omogeneo<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-size: 16pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Versate il composto in uno stampo per crostate (di
quelli con la scanalatura sulla base) imburrato ed infarinato e cuocere in
forno preriscaldato a 160° per 30 minuti<o:p></o:p></span></span></div>
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<i><u><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-size: 16pt; line-height: 115%;"><span style="font-family: Arial, Helvetica, sans-serif;">Ingredienti per la farcia:<o:p></o:p></span></span></u></i></div>
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<i><u><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-size: 16pt; line-height: 115%;"><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></span></u></i></div>
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<!--[if !supportLists]--><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: 16pt; line-height: 115%;">·<span style="font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-size: 16pt; line-height: 115%;">100g cioccolato bianco Lindt<o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: 16pt; line-height: 115%;">·<span style="font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-size: 16pt; line-height: 115%;">100g cioccolato al latte Lindt<o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: 16pt; line-height: 115%;">·<span style="font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-size: 16pt; line-height: 115%;">200g panna x dolci senza montare<o:p></o:p></span></span></div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: 16pt; line-height: 115%;">·<span style="font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-size: 16pt; line-height: 115%;">30g di burro <o:p></o:p></span></span></div>
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<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-size: 16pt; line-height: 115%;"><o:p><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></o:p></span></div>
<div class="MsoNormal">
<i><u><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-size: 16pt; line-height: 115%;"><span style="font-family: Arial, Helvetica, sans-serif;">Procedimento:<o:p></o:p></span></span></u></i></div>
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<br /></div>
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<br /></div>
<div class="MsoNormal" style="background: white; line-height: 19.5pt; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="border: 1pt none windowtext; font-size: 16pt; padding: 0cm;"><span style="font-family: Arial, Helvetica, sans-serif;">Preparate la crema mettendo
le cioccolate in due pentolini con 15g di burro per cioccolata, sciogliere a
microonde e poi aggiungere 100g di panna.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="background: white; line-height: 19.5pt; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="border: 1pt none windowtext; font-size: 16pt; padding: 0cm;"><span style="font-family: Arial, Helvetica, sans-serif;">Capovolgete la base che
avrete fatto raffreddare ed incominciate a versare dal centro un cucchiaio di
cioccolato bianco e uno di quello al latte fino ad esaurimento, poi con la
punta del cucchiaio mescolate i due cioccolati e mettere in frigo almeno x due
ore prima di servire</span></span><span style="font-family: "Comic Sans MS"; font-size: 16.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><o:p></o:p></span></div>
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Anonymoushttp://www.blogger.com/profile/11046856777491712555noreply@blogger.com29tag:blogger.com,1999:blog-5818206135383442626.post-24052478421959628072014-01-13T04:25:00.000-08:002014-01-13T04:25:06.241-08:00Torta morbido fondente ai lamponi<span style="font-size: large;">Buongiorno a tutti...</span><br />
<span style="font-size: large;">Primo post del 2014..wow!!!!</span><br />
<span style="font-size: large;">Ho passato delle feste a dir poco esplosive...Varie cene con amici,Natale in famiglia e per Capodanno mi sono regalata un viaggio a Londra insieme ad una mia amica.</span><br />
<span style="font-size: large;">Vi giuro che non credevo di passare 1ultimo dell'anno così bello e 1inizio così movimentato..ci siamo divertite 1sacco,abbiamo fatto nuove conoscenze e abbiamo gironzolato per 4 giorni interi in 1delle capitali più belle che abbia mai visto!!!!</span><br />
<span style="font-size: large;">Direi che se l'anno inizia così, sarà 1anno con i fiocchi no???</span><br />
<span style="font-size: large;">Su questo fantastico Capodanno dedicherò 1post a breve, merita davvero tutta la mia attenzione :))</span><br />
<span style="font-size: large;">Comunque...Come vi dicevo prima durante le feste natalizie ho avuto molte cene e come ben sapete non si va a mani vuote!!!</span><br />
<span style="font-size: large;">Vi posto 1ricetta semplice semplice,ma davvero buona e veloce presa da 1 programma televisivo...la torta morbido fondente ai lamponi.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><br /></span>
<i><u><span style="font-size: large;">Ingredienti:</span></u></i><br />
<i><u><span style="font-size: large;"><br /></span></u></i>
<br />
<ul>
<li><span style="font-size: large;">400gr cioccolato fondente</span></li>
<li><span style="font-size: large;">lamponi q.b per decorare</span></li>
<li><span style="font-size: large;">200gr burro morbido</span></li>
<li><span style="font-size: large;">2 uova intere</span></li>
<li><span style="font-size: large;">4 tuorli uovo</span></li>
<li><span style="font-size: large;">4 albumi</span></li>
<li><span style="font-size: large;">130gr zucchero</span></li>
</ul>
<div>
<span style="font-size: large;"><br /></span></div>
<div>
<i><u><span style="font-size: large;">Procedimento:</span></u></i></div>
<div>
<i><u><span style="font-size: large;"><br /></span></u></i></div>
<div>
<span style="font-size: large;">Fate sciogliere nel Micro il cioccolato con i burro, amalgamate bene e fate raffreddare.</span></div>
<div>
<span style="font-size: large;">Sbattete le uova,i tuorli con lo zucchero e unite il composto al cioccolato.</span></div>
<div>
<span style="font-size: large;">Montate a neve gli albumi e uniteli al composto precedentemente ottenuto.</span></div>
<div>
<span style="font-size: large;">Versate 2/3 del composto in 1teglia imburrata e spolverata di cacao e infornate a 180° per circa 35 minuti.</span></div>
<div>
<span style="font-size: large;">Fate raffreddare la torta e ricoprite la superficie con la crema rimasta.</span></div>
<div>
<span style="font-size: large;">Fate raffreddare la torta in frigo e decorate con i lamponi. </span></div>
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Anonymoushttp://www.blogger.com/profile/11046856777491712555noreply@blogger.com23tag:blogger.com,1999:blog-5818206135383442626.post-12699781069165129742013-12-12T02:32:00.000-08:002013-12-12T11:15:42.656-08:00Smartie's cake<span style="font-size: large;">Ogni compleanno che si rispetti ha bisogno di una torta..e se poi è un trentesimo ci vuole proprio una mega torta!!!!</span><br>
<span style="font-size: large;">Sono stati giorni impegnativi...lavoro,uscite,aperitivi, ma ritagliandosi del tempo 1bella tortina si riesce a fare :)</span><br>
<span style="font-size: large;">Attimi di terrore quando ho saputo che gli invitati erano 30...che torta si può fare? E se poi alcuni ingredienti no piacciono? Mi si è accesa 1lampadina...con il cioccolato sei a cavallo...così ho voluto fare la torta con gli smarties e la crema rocher!!!!</span><br>
<span style="font-size: large;"><br></span>
<i><u><span style="font-size: large;">Ingredienti:</span></u></i><br>
<i><u><span style="font-size: large;"><br></span></u></i>
<br>
<ul>
<li><u><span style="font-size: large;">Per la torta allo yogurt ( ne ho fatte 3) - Ricetta bloggoloso:</span></u></li>
</ul>
<div>
<span style="font-size: large;"><br></span></div>
<div>
<ul>
<li><span style="font-size: large;">3 uova</span></li>
<li><span style="font-size: large;">3 vasetti di farina</span></li>
<li><span style="font-size: large;">2 vasetti di zucchero</span></li>
<li><span style="font-size: large;">1 yogurt alla vaniglia</span></li>
<li><span style="font-size: large;">1/2 vasetto olio di semi</span></li>
<li><span style="font-size: large;">1/2 vasetto latte</span></li>
<li><span style="font-size: large;">1 pizzico disale</span></li>
</ul>
</div>
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<i><u><span style="font-size: large;"><br></span></u></i>
<br>
<div style="background-color: white; margin: 0px; outline: none; padding: 0px; text-align: justify;">
<ul>
<li style="line-height: 19px;"><u><span style="font-family: Times, Times New Roman, serif; font-size: large;">Per la crema per farcire - Menta cioccolato:</span></u></li>
</ul>
<div>
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><span style="line-height: 19px;"><u><br></u></span></span></div>
<div>
<ul>
<li><span style="font-family: Times, Times New Roman, serif; font-size: large;"><span style="line-height: 19px;">500 gr mascarpone</span></span></li>
<li><span style="font-family: Times, Times New Roman, serif; font-size: large;"><span style="line-height: 19px;">500 gr panna </span></span></li>
<li><span style="font-family: Times, Times New Roman, serif; font-size: large;"><span style="line-height: 19px;">500 gr nutella</span></span></li>
<li><span style="font-family: Times, Times New Roman, serif; font-size: large;"><span style="line-height: 19px;">200 gr wafer al cacao</span></span></li>
<li><span style="font-family: Times, Times New Roman, serif; font-size: large;"><span style="line-height: 19px;">200 gr nocciole tritate</span></span></li>
</ul>
<div>
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><span style="line-height: 19px;"><u><br></u></span></span></div>
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<ul>
<li><span style="font-family: Times, Times New Roman, serif; font-size: large;"><span style="line-height: 19px;"><u>Per la bagna:</u></span></span></li>
</ul>
<div>
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><span style="line-height: 19px;"><u><br></u></span></span></div>
</div>
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<ul>
<li><span style="font-family: Times, Times New Roman, serif; font-size: large;"><span style="line-height: 19px;">bayles q.b</span></span></li>
<li><span style="font-family: Times, Times New Roman, serif; font-size: large;"><span style="line-height: 19px;">acqua q.b</span></span></li>
</ul>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><span style="line-height: 19px;"><br></span></span></div>
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<ul>
<li><span style="font-family: Times, Times New Roman, serif; font-size: large;"><span style="line-height: 19px;"><u>Per la decorazione:</u></span></span></li>
</ul>
<div>
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><span style="line-height: 19px;"><u><br></u></span></span></div>
</div>
<div>
<ul>
<li><span style="font-family: Times, Times New Roman, serif; font-size: large;"><span style="line-height: 19px;">Kit kat</span></span></li>
<li><span style="font-family: Times, Times New Roman, serif; font-size: large;"><span style="line-height: 19px;">Smarties</span></span></li>
<li><span style="font-family: Times, Times New Roman, serif; font-size: large;"><span style="line-height: 19px;">panna</span></span></li>
<li><span style="font-family: Times, Times New Roman, serif; font-size: large;"><span style="line-height: 19px;">fiocco azzurro (nel mio caso)</span></span></li>
</ul>
</div>
<div>
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<div>
<br></div>
<div>
<ul>
<li><span style="font-size: large;"><i><u>Procedimento:</u></i></span></li>
</ul>
<div>
<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 19px; text-align: start;"><span style="font-size: large;">Mettete in una ciotola le uova con lo zucchero e mescolate. Aggiungete lo yogurt, l'olio e il latte ed amalgamate bene. Infine setacciate la farina insieme al lievito e aggiungetela all'impasto insieme al pizzico di sale. Sbattete fino ad ottenere un composto liscio ed omogeneo. </span></span></span></div>
</div>
<div style="text-align: start;">
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><span style="line-height: 19px;">Infornate a 180° per 40 minuti.</span></span></div>
<div style="text-align: start;">
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><span style="line-height: 19px;">Io ne ho fatte 3 in modo tale che gli strati fossero belli alti e precisi.</span></span></div>
<div style="text-align: start;">
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><span style="line-height: 19px;">Preparate la crema rocher: mettete i mascarpone in una ciotola e lavoratelo. Aggiungete la nutella,i wafer spezzettati,le nocciole tritate,amalgamate il tutto ed infine aggiungete la panna molto delicatamente.</span></span></div>
<div style="text-align: start;">
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><span style="line-height: 19px;">Montate la torta stratificandola con la crema e bagnatela con il bayles allungato.Ricopritela con la panna e infine decoratela con smarties,kit kat e il fiocco azzurro.</span></span><br>
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><span style="line-height: 19px;"><br></span></span>
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Anonymoushttp://www.blogger.com/profile/11046856777491712555noreply@blogger.com26tag:blogger.com,1999:blog-5818206135383442626.post-2460675844659842352013-12-04T03:19:00.000-08:002013-12-04T03:19:21.544-08:00Torta gianduiotti e albumi<span style="font-size: large;">Buondì amiciii...</span><br />
<div>
<span style="font-size: large;">Facendo zapping ho visto 1dei tanti programmi televisivi sulla cucina e ho trovato questa fantastica torta con i gianduiotti...</span></div>
<div>
<span style="font-size: large;">Premetto che sono molto sciettica nei riguardi di quella trasmissione, i piatti non mi ispirano,gli ospiti sono noiosini e poi c'è lei,la creatrice di questa torta...non la sopporto proprio..quella voce strudula mi manda fuori di testa!!!</span></div>
<div>
<span style="font-size: large;">Quando ho sentito che la particolarità di questa torta era l'utilizzo di soli albumi, ho deciso di sopportare la balda signora e devo dire che ne è valsa la pena...torta strabuona e l'aggiunta di panna montata è la morte sua :))</span><br />
<span style="font-size: large;"><br /></span>
<u><i><span style="font-size: large;">Ingredienti:</span></i></u></div>
<div>
<span style="font-size: large;"><br /></span>
<br />
<ul>
<li><span style="font-size: large;">250 gr albumi</span></li>
<li><span style="font-size: large;">1 cucchiaio cacao amaro</span></li>
<li><span style="font-size: large;">250 gr farina</span></li>
<li><span style="font-size: large;">200 gr zucchero</span></li>
<li><span style="font-size: large;">1/2 bustina lievito per dolci</span></li>
<li><span style="font-size: large;">75 gr olio semi</span></li>
<li><span style="font-size: large;">50 gr acqua </span></li>
<li><span style="font-size: large;">100 gr gianduiotti</span></li>
</ul>
</div>
<div>
<span style="font-size: large;"><br /></span>
<i><u><span style="font-size: large;">Procedimento:</span></u></i></div>
<div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Montate a neve ferma gli albumi insieme allo zucchero.</span><br />
<span style="font-size: large;">Aggiungete l'olio e l'acqua è girate con 1cucchiaio di legno dall'alto verso il basso.</span><br />
<span style="font-size: large;">Setacciate la farina,il cacao e il lievito e aggiungetelo al composto molto delicatamente.</span></div>
<div>
<span style="font-size: large;">Versate la metà dei gianduiotti tagliati a pezzetti dentro l'impasto,versatelo nella teglia, guarnite con i restanti cioccolatini e infornate a 160 gradi x circa 40 minuti. </span></div>
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Anonymoushttp://www.blogger.com/profile/11046856777491712555noreply@blogger.com20tag:blogger.com,1999:blog-5818206135383442626.post-66360209765582562612013-11-15T03:46:00.004-08:002013-11-15T03:52:39.724-08:00Corso di sushi<span style="font-size: large;">Ciao...</span><br />
<span style="font-size: large;">Eccomi qui a raccontarvi la mia esperienza di scuola di cucina giapponese...sushi sushi :))</span><br />
<span style="font-size: large;">Gironzolando per internet ho trovato la scuola di cucina "chef per caso", che fa diversi corsi serali con varie tematiche.</span><br />
<span style="font-size: large;">Ovviamente le adesioni sono altissime e in molti corsi non si riesce ad entrare alla prima, così si viene inseriti in liste d'attesa e se sei fortunato qualcuno rinuncia(come nel mio caso) :))</span><br />
<span style="font-size: large;">Il mio corso é iniziato alle 20,abbiamo fatto 1pausa focaccia e a fine serata abbiamo mangiato tutto il sushi che abbiamo preparato!!!</span><br />
<span style="font-size: large;">Il corso era tenuto dalla maestra Won e noi eravamo 10alunni...</span><br />
<span style="font-size: large;">Eccoci qui contenti e desiderosi di cominciare :))</span><br />
<span style="font-size: large;"><br /></span>
<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPZm9Gt_FZNevx73qqJ0j88h5RM3Yy4Y9C-qRZYpmFAI_sOiehMW-Fdv4wVl2Ip5dDXlMrCp5le1ylfBrY4dtLR9rQ1QOGQX4lGjJMOdF1MqbP73pppMqJ9GoXHv8YdjpfsWeW6D4Gb58/s1600/Cucina.giapponese.14Ottobre.sera.jpg" /><span style="font-size: large;"><br /></span>
<img src="webkit-fake-url://3A237C5E-5CCD-4462-8E6E-B225312C8E2F/imagejpeg" /><br />
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<span style="font-size: large;"><br /></span><br />
<span style="font-size: large;">Won ha iniziato la lezione mostrandoci i vari tipi di sushi e le origini e poi siamo passati agli ingredienti: riso per sushi,alghe in diverse consistenze, uova,sesamo,soia,cetriolo,carota e pesce fresco.</span><br />
<span style="font-size: large;">Da qui via al lavoro...abbiamo iniziato a fare gli urumaki, rotolo di riso e alga con vari ingredienti all'interno e dopo ci siamo cimentati a fare il sashimi, semplice riso con filetti di salmone,tonno e gamberi.</span><br />
<span style="font-size: large;">Quando abbiamo finito il lavoro tutti a tavola a cenare insieme!!</span><br />
<span style="font-size: large;">La serata é finita dopo mezzanotte, a tutti é stata rilasciata 1dispensa con tutte le ricette trattate durante la lezione e il grembiule che abbiamo utilizzato.</span><br />
<span style="font-size: large;">Proprio 1bella serata, ecco a voi qualche foto che ho scattato.</span><br />
<span style="font-size: large;"><br /></span>
<ul>
<li><span style="font-size: large;"><u><i>Gli ingredienti:</i></u></span></li>
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<li><u style="font-size: x-large;"><i>Arrotoliamo:</i></u></li>
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<li><u><i><span style="font-size: large;">Ed ecco a voi l'Urumaki :)</span></i></u></li>
</ul>
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<li><u style="font-size: x-large;"><i>Questo è il mio Urumaki con alga esterna...soddisfazione:</i></u></li>
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<li><i><u><span style="font-size: large;">Piatto fatto dalla maestra:</span></u></i></li>
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<li><u><i><span style="font-size: large;">Sashimi:</span></i></u></li>
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<u><ul>
<li><u><i><span style="font-size: large;">Tutti a tavolaaa:</span></i></u></li>
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<br />Anonymoushttp://www.blogger.com/profile/11046856777491712555noreply@blogger.com22tag:blogger.com,1999:blog-5818206135383442626.post-16534893516124022122013-11-09T09:13:00.000-08:002013-11-09T09:13:17.214-08:00Bounty<span style="font-size: large;">Buonasera buonasera...</span><br />
<span style="font-size: large;">Bene...ieri mattina sono stata invitata a cena da amici..cosa porto??? Il dolce ovviamente!!!</span><br />
<span style="font-size: large;">Avevo giusto l'ora di pausa pranzo per preparare qualcosa di sfizioso,carino e soprattutto buono :))</span><br />
<span style="font-size: large;">Elimino torte con pasta di zucchero,crostate,il mio cavallo di battaglia la torta ai 3cioccolati e ho avuto 1lampo di genio...un mega bounty..ahahahah!!!,</span><br />
<span style="font-size: large;">La forma é carina, ci si mette davvero 45minuti a farlo, adoro il cocco e onestamente insieme al cioccolato é la morte sue :))</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><i><u>Ingredienti:</u></i></span><br />
<span style="font-size: large;"><i><u><br /></u></i></span>
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<ul>
<li><span style="font-size: large;">150 gr di cioccolato fondente</span></li>
<li><span style="font-size: large;">30 gr di zucchero</span></li>
<li><span style="font-size: large;">120 gr panna zuccherata</span></li>
<li><span style="font-size: large;">120 gr cocco essiccato</span></li>
</ul>
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<span style="font-size: large;"><i><u>Procedimento:</u></i></span></div>
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<span style="font-size: large;"><i><u><br /></u></i></span></div>
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<span style="font-size: large;">Scogliete il cioccolato nel micro,con il cioccolato fuso rivestite la teglia di silicone per il plumcake e mettete il frigo a rassodare.</span></div>
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<span style="font-size: large;">Nel frattempo mettete in una tazza lo zucchero con la panna e fate sobbollire per circa 60 secondi al micro.</span></div>
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<span style="font-size: large;">Aggiungete la farina di cocco è mescolate bene il tutto fino ad avere un composto omogeneo.</span></div>
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<span style="font-size: large;">Quando si raffredda, tirate fuori la teglia dal frigo e mettete dentro il composto di cocco, appiattendolo per bene.</span></div>
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<span style="font-size: large;">Lasciate alcuni minuti in frigo, fatelo uscire, coprite con il cioccolato rimasto l'impasto di cocco,facendo ben attenzione agli angoli e rimettete in frigo.</span></div>
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<span style="font-size: large;">Quando si é rassodato toglietelo dalla teglia, guarnite con un po' di farina di cocco e il mega bounty é pronto :))</span></div>
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Anonymoushttp://www.blogger.com/profile/11046856777491712555noreply@blogger.com24tag:blogger.com,1999:blog-5818206135383442626.post-7057430233710399632013-10-31T01:23:00.003-07:002013-10-31T01:23:53.080-07:00Nuova grafica..Ciao a tutti....<br />
scusate l'assenza, ma ho avuto 1 periodo intenso...troppi impegni tutti insieme, internet che non mi funzionava e imprevisti vari!!!!<br />
Risponderò a tutti i vostri commenti e verrò a ritirare i vostri adorabili premi.<br />
Nel frattempo vi anticipo qualche novità...Innanzitutto la grafica nuova del mio blog fatta da <a href="http://rovistando.blogspot.it/">Lalila</a>.. non lo trovate delizioso adesso??<br />
La ringrazio pubblicamente per il lavoro straordinario che ha fatto :))<br />
In questo periodo sono riuscita a farmi il tanto desiderato tatuaggio e ho seguito alcuni corsi di cucina...di questo ne sono molto felice, conosci molte persone e impari cose nuove :))<br />
A breve vi posterò i vari racconti delle mie esperienze e vi delizierò di nuove ricette!!!<br />
A presto <3Anonymoushttp://www.blogger.com/profile/11046856777491712555noreply@blogger.com12tag:blogger.com,1999:blog-5818206135383442626.post-74054003715906536912013-09-30T14:50:00.000-07:002013-09-30T14:50:19.768-07:00Tortino di acciughe e patate<span style="font-size: large;">Buonaseeera....</span><br />
<span style="font-size: large;">Week end caratterizzato da pranzo con amici...ognuno porta qualcosa è il dolce se lo erano giá preso!!!</span><br />
<span style="font-size: large;">E io cosa porto??? :( panicoooo!!!!!</span><br />
<span style="font-size: large;">Ci penso...ci ripenso e da 1idea di The chef sono arrivata alla conclusione di portare la torta di acciughe...Yuppi :p</span><br />
<span style="font-size: large;"><br /></span>
<i><u><span style="font-size: large;">Ingredienti:</span></u></i><br />
<span style="font-size: large;"><i><u><br /></u></i>
</span><br />
<ul>
<li><span style="font-size: large;">600gr di acciughe fresche</span></li>
<li><span style="font-size: large;">3patate</span></li>
<li><span style="font-size: large;">Aglio</span></li>
<li><span style="font-size: large;">Prezzemolo</span></li>
<li><span style="font-size: large;">Capperi</span></li>
<li><span style="font-size: large;">3pomodori San Marzano</span></li>
<li><span style="font-size: large;">Origano</span></li>
<li><span style="font-size: large;">1/2 bicchiere di vino bianco</span></li>
</ul>
<div>
<span style="font-size: large;"><br /></span></div>
<div>
<i><u><span style="font-size: large;">Preparazione:</span></u></i></div>
<div>
<i><u><span style="font-size: large;"><br /></span></u></i></div>
<div>
<i><u><span style="font-size: large;"><br /></span></u></i></div>
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<span style="font-size: large;">Pulite bene le acciughe,togliendo la spina e la testa.</span></div>
<div>
<span style="font-size: large;">Mettete le patate nel micro x 4minuti e tagliatele a fette.</span></div>
<div>
<span style="font-size: large;">Tritate aglio e prezzemolo, tagliate i pomodori a fette e sminuzzate i capperi.</span></div>
<div>
<span style="font-size: large;">A questo punto prendete 1teglia, cospargetela d'olio è iniziate a stratificare patate,pomodori e acciughe.</span></div>
<div>
<span style="font-size: large;">Alternate ogni strato con aglio,prezzemolo,sale, pepe e capperi.</span></div>
<div>
<span style="font-size: large;">L'ultimo strato spolveratelo con l'origano, ungete con 1filo d'olio è versate il vino bianco.</span></div>
<div>
<span style="font-size: large;">Infornate a 180gradi per 1ventina di minuti.</span></div>
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Con questa ricetta partecipo al contest di <a href="http://lamiacucinaimprovvisata.blogspot.it/">lamiacucinaimprovvisata</a>:</div>
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Anonymoushttp://www.blogger.com/profile/11046856777491712555noreply@blogger.com18tag:blogger.com,1999:blog-5818206135383442626.post-7013507354645090672013-09-25T23:49:00.000-07:002013-09-25T23:49:29.600-07:00Sciroppo di rosa...Panna cotta alla rosa..<span style="font-size: large;">Buonaseraaa...</span><br />
<span style="font-size: large;">Tempo di sciroppi :)) ebbene si...lo sciroppo é sempre buono, xò fatti home Made sono ancora meglio,più salutari!!!</span><br />
<span style="font-size: large;">Oggi mi sono dedicata allo sciroppo di rose....mi ricorda molto la mia infanzia, mia nonna me lo faceva gustare in 1bella tazza d'acqua bollente....che bontá,che profumo per tutta la casa!!!!</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><i><u>Ingredienti:</u></i></span><br />
<span style="font-size: large;"><i><u><br /></u></i></span>
<br />
<ul>
<li><span style="font-size: large;">600 ml acqua</span></li>
<li><span style="font-size: large;">400 gr zucchero semolato</span></li>
<li><span style="font-size: large;">20 gr petali di rosa</span></li>
</ul>
<div>
<span style="font-size: large;"><br /></span></div>
<div>
<span style="font-size: large;"><i><u>Procedimento:</u></i></span></div>
<div>
<span style="font-size: large;"><i><u><br /></u></i></span></div>
<div>
<span style="font-size: large;">Mettete in 1pentola l'acqua con lo zucchero e fate scaldare per una mezz'oretta a fiamma media.</span></div>
<div>
<span style="font-size: large;">Successivamente aggiungete i fiorellini e lasciate cuocere per altri 15minuti.</span></div>
<div>
<span style="font-size: large;">Togliete dal fuoco e lasciate riposare per altri 10minuti.</span></div>
<div>
<span style="font-size: large;">1volta raffreddato potete imbottigliare <3</span></div>
<div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Con questo fantastico sciroppo ho fatto la panna cotta:</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><i><u>Ingredienti:</u></i></span><br />
<span style="font-size: large;"><i><u><br /></u></i></span>
<br />
<ul>
<li><span style="font-size: large;">250gr panna fresca</span></li>
<li><span style="font-size: large;">4cucchiai di sciroppo di rosa</span></li>
<li><span style="font-size: large;">2 fogli gelatina</span></li>
<li><span style="font-size: large;">1pizzico di colorante rosso</span></li>
</ul>
<div>
<div>
<span style="font-size: large;"><br /></span></div>
</div>
<div>
<span style="font-size: large;"><i><u>Procedimento:</u></i></span></div>
<div>
<span style="font-size: large;"><i><u><br /></u></i></span></div>
<div>
<span style="font-size: large;">Mettete in ammollo la gelatina.</span></div>
<div>
<span style="font-size: large;">Portate a bollore la panna con lo sciroppo, togliete la dal fuoco e aggiungete la gelatina strizzata.</span></div>
<div>
<span style="font-size: large;">Girate bene e aggiungete il colorante per darle 1colore più deciso.</span></div>
<div>
<span style="font-size: large;">Mettete il composto nei stampini e lasciate in frigo almeno 4ore.</span></div>
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Anonymoushttp://www.blogger.com/profile/11046856777491712555noreply@blogger.com23tag:blogger.com,1999:blog-5818206135383442626.post-36361496656744276452013-09-25T13:32:00.000-07:002013-09-25T13:32:01.432-07:00Iniziative e riconoscimenti...avanti cosììì...<span style="background-color: rgba(255, 255, 255, 0);"> </span><br />
<span style="background-color: rgba(255, 255, 255, 0);">Ciao a tutti...</span><br />
<span style="background-color: rgba(255, 255, 255, 0);">Oggi volevo parlarvi di 1iniziativa molto interessante e creativa di Alex del blog "<a href="http://cecrisicecrisi.blogspot.it/2013/09/blogpal-ottobre-2013.html?showComment=1380094005524">C'é crisi c'é crisi</a>".</span><br />
<span style="background-color: rgba(255, 255, 255, 0);">Che ne pensate?</span><br />
<span style="background-color: rgba(255, 255, 255, 0);">Mi raccomando partecipate numerosi, é 1modo per conoscerci meglio e perché no..magari conoscere nuove persone!!!!</span><br />
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span>
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span>
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span>
<span style="background-color: rgba(255, 255, 255, 0);"> <img alt="Blogpal + Swap" src="http://farm3.staticflickr.com/2848/9825999606_0df61ce878_o.png" style="-webkit-box-shadow: transparent 0px 0px 0px !important; background-image: none !important; border: none !important; box-shadow: transparent 0px 0px 0px !important; padding: 5px; text-align: -webkit-center;" title="Blogpal + Swap" /></span><br />
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span>
<span style="background-color: rgba(255, 255, 255, 0);">Colgo anche l'occasione per ringraziare Manu ela di <a href="http://adietadalunedi.blogspot.it/">adietadalunedi</a> per avermi assegnato il seguente premio...</span><br />
<span style="background-color: rgba(255, 255, 255, 0);"> </span><br />
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span><span style="background-color: rgba(255, 255, 255, 0);"> <img src="webkit-fake-url://A795808E-939D-487C-91B0-212FBFD55649/imagejpeg" /></span><span style="background-color: rgba(255, 255, 255, 0);"> <img src="webkit-fake-url://4380764E-49D2-42FD-9767-6EC787405EC6/imagejpeg" /> </span><br />
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span>
<span style="background-color: rgba(255, 255, 255, 0);">Lo dedico a chi mi sostiene,a chi mi legge,a chi mi commenta...grazie di <3</span><br />
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span>
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span>
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span>Anonymoushttp://www.blogger.com/profile/11046856777491712555noreply@blogger.com4tag:blogger.com,1999:blog-5818206135383442626.post-71226502375114194732013-09-24T02:41:00.000-07:002013-09-24T02:41:58.647-07:00Crostata al cioccolato di Knam<span style="font-size: large;">Buonasera gente....</span><br />
<span style="font-size: large;">Oggi volevo dedicare 1post al mio mito..il re del cioccolato "Ernst Knam".</span><br />
<span style="font-size: large;">Lo seguo sempre su real time, i suoi dolci sono vere opere d'arte e ogni volta che vedo ogni sua creazione vorrei entrare nello schermo e mangiarne 1pochino :))))</span><br />
<span style="font-size: large;">Ecco....purtroppo questo non é possibile...bisogna guardare con la bava alla bocca :((( non é giusto!!!</span><br />
<span style="font-size: large;">Così ho gironzolato su internet e ho trovato la ricetta della crostata al cioccolato...mia...la devo fare!!!</span><br />
<span style="font-size: large;"><br /></span>
<i><u><span style="font-size: large;">Ingredienti:</span></u></i><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><br /></span>
<h4 style="-webkit-font-smoothing: antialiased; border: 0px; margin: 0px 0px 20px; padding: 0px; vertical-align: baseline;">
<span style="background-color: rgba(255, 255, 255, 0); font-size: large;">per la pasta frolla al cacao</span></h4>
<ul style="border: 0px; list-style: square; margin: 0px 0px 20px; padding: 0px 0px 0px 35px; vertical-align: baseline; width: auto;">
<li style="border: 0px; font-style: inherit; font-variant: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: rgba(255, 255, 255, 0); font-size: large;">150 grammi di burro</span></li>
<li style="border: 0px; font-style: inherit; font-variant: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: rgba(255, 255, 255, 0); font-size: large;">150 grammi di zucchero semolato</span></li>
<li style="border: 0px; font-style: inherit; font-variant: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: rgba(255, 255, 255, 0); font-size: large;">1 uovo</span></li>
<li style="border: 0px; font-style: inherit; font-variant: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: rgba(255, 255, 255, 0); font-size: large;">vaniglia </span></li>
<li style="border: 0px; font-style: inherit; font-variant: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: rgba(255, 255, 255, 0); font-size: large;">6 grammi di lievito per dolci</span></li>
<li style="border: 0px; font-style: inherit; font-variant: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: rgba(255, 255, 255, 0); font-size: large;">280 grammi di farina 00</span></li>
<li style="border: 0px; font-style: inherit; font-variant: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: rgba(255, 255, 255, 0); font-size: large;">25 grammi di cacao amaro in polvere</span></li>
<li style="border: 0px; font-style: inherit; font-variant: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: rgba(255, 255, 255, 0); font-size: large;">un pizzico di sale</span></li>
</ul>
<h4 style="-webkit-font-smoothing: antialiased; border: 0px; margin: 0px 0px 20px; padding: 0px; vertical-align: baseline;">
<span style="background-color: rgba(255, 255, 255, 0); font-size: large;">per la crema pasticcera e la ganache al cioccolato</span></h4>
<ul style="border: 0px; list-style: square; margin: 0px 0px 20px; padding: 0px 0px 0px 35px; vertical-align: baseline; width: auto;">
<li style="border: 0px; font-style: inherit; font-variant: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: rgba(255, 255, 255, 0); font-size: large;">250 grammi di latte intero</span></li>
<li style="border: 0px; font-style: inherit; font-variant: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: rgba(255, 255, 255, 0); font-size: large;">1/2 baccello di vaniglia</span></li>
<li style="border: 0px; font-style: inherit; font-variant: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: rgba(255, 255, 255, 0); font-size: large;">15 grammi di farina 00 </span></li>
<li style="border: 0px; font-style: inherit; font-variant: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: rgba(255, 255, 255, 0); font-size: large;">5 grammi di fecola di patate </span></li>
<li style="border: 0px; font-style: inherit; font-variant: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: rgba(255, 255, 255, 0); font-size: large;">2 tuorli</span></li>
<li style="border: 0px; font-style: inherit; font-variant: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: rgba(255, 255, 255, 0); font-size: large;">40 grammi di zucchero semolato</span></li>
</ul>
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<span style="background-color: rgba(255, 255, 255, 0); font-size: large;"> per la ganache:</span></h4>
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<li style="border: 0px; font-style: inherit; font-variant: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: rgba(255, 255, 255, 0); font-size: large;">125 grammi di panna liquida </span></li>
<li style="border: 0px; font-style: inherit; font-variant: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: rgba(255, 255, 255, 0); font-size: large;">190 grammi di cioccolato fondente al 65 % </span></li>
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<span style="font-size: large;"><u><i>Procedimento</i></u><i style="text-decoration: underline;">:</i></span><br />
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<span style="background-color: rgba(255, 255, 255, 0);"><b>Per la pasta frolla:</b></span></span><br />
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<span style="background-color: rgba(255, 255, 255, 0); font-size: large;">Lavorate il burro a pezzetti con lo zucchero, aggiungete l'uovo, la vaniglia e un pizzico di sale, lavorate bene fino ad ottenere un composto omogeneo. Unite il lievito, la farina e il cacao setacciati insieme, lavorate velocemente fino ad ottenere un impasto omogeneo e compatto. Formate una palla, avvolgetela nella pellicola trasparente e lasciatela riposare in frigorifero per almeno 4 ore.</span></div>
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<span style="background-color: rgba(255, 255, 255, 0); font-size: large;"><b>Crema pasticcera:</b> </span></div>
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<span style="background-color: rgba(255, 255, 255, 0); font-size: large;">Versate il latte in 1pentola con la stecca di vaniglia e ponete sul fuoco a riscaldare. A parte sbattete i tuorli con lo zucchero e non appena saranno gonfi e spumosi unite la farina e la fecola mescolando bene. Unite a filo il latte e riportate sul fuoco, fate cuocere fino a far addensare la crema.</span></div>
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<span style="background-color: rgba(255, 255, 255, 0); font-size: large;">Infine fatela raffreddare.</span></div>
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<span style="background-color: rgba(255, 255, 255, 0); font-size: large;"><b>Crema ganache: </b></span></div>
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<span style="background-color: rgba(255, 255, 255, 0); font-size: large;">Versate la panna in una casseruola e mettetela a scaldare sul fuoco.</span></div>
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<span style="background-color: rgba(255, 255, 255, 0); font-size: large;">Portate a ebollizione, poi aggiungete il cioccolato e mescolate fino a quando non risulterà completamente sciolto e ben amalgamato.</span></div>
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<span style="font-size: large;"><span style="background-color: rgba(255, 255, 255, 0);">Infine mescolate le 2 creme fino ad ottenere un composto omogeneo</span><b style="background-color: rgba(255, 255, 255, 0);">.</b></span></div>
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<span style="background-color: rgba(255, 255, 255, 0); font-size: large;">Mettete da parte una piccola quantità di pasta frolla per la decorazione a strisce, stendete il resto e foderate la teglia. Versate il ripieno e livellate bene la superficie con un cucchiaio. Ricavate dalla frolla rimasta alcune strisce di pasta e disponetele a griglia sul ripieno.</span></div>
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<span style="background-color: rgba(255, 255, 255, 0); font-size: large;">Cuocete la crostata in forno preriscaldato a 180° per circa 40 minuti. Lasciatela raffreddare completamente prima di sformarla. </span></div>
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Anonymoushttp://www.blogger.com/profile/11046856777491712555noreply@blogger.com11tag:blogger.com,1999:blog-5818206135383442626.post-17749215831329172332013-09-15T14:54:00.001-07:002013-09-18T12:02:27.968-07:00Liquore alla liquirizia<span style="font-size: large;">Buonasera a tutti,</span><br>
<span style="font-size: large;">Periodo impegnativo...con me evidentemente la sfida ci sguazza in questo periodo,ma non vi tedio con le mie disavventure...pensiamo positivo :))</span><br>
<span style="font-size: large;">Stasera ci tenevo a proporvi 1altro mio liquorino,il quale é andato molto a ruba...di 4bottiglie fatte ne é rimasta solo1!!!!</span><br>
<span style="font-size: large;">Il liquore in questione é quello alla liquirizia,...avevo giá provato a farlo ,ma questa volta l'ho affinato utilizzando la liquirizia in pezzi.</span><br>
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<i><u><span style="font-size: large;">Ingredienti:</span></u></i><br>
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<ul>
<li><span style="font-size: large;">100 gr di liquirizia a pezzetti</span></li>
<li><span style="font-size: large;">1lt acqua</span></li>
<li><span style="font-size: large;">500 gr zucchero fino</span></li>
<li><span style="font-size: large;">500 gr alcol 95*</span></li>
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<i><u><span style="font-size: large;">Procedimento:</span></u></i></div>
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<span style="font-size: large;">Mettete in 1mixer la liquirizia a pezzi insieme allo zucchero e tritateli il più fine possibile fino a quando non ne otterrete 1 polvere.</span></div>
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<span style="font-size: large;">A questo punto mettete la polvere in 1pentola d'acqua e fate sciogliere il tutto a fiamma medio bassa.</span></div>
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<span style="font-size: large;">Attenzione a non fare caramellare lo zucchero, non appena tutti i residui si saranno sciolti togliete la pentola dal fuoco e lasciate raffreddare.</span></div>
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<span style="font-size: large;">Una volta che la liquirizia é fredda aggiungete l'alcol e fate riposare per 7 giorni!!! </span></div>
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<span style="font-size: large;">In realtà si può bere da subito,ma se riposa il gusto é molto meno alcolico :))</span></div>
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<span style="font-size: large;">Questo liquore può essere servito sia caldo che fresco, a vostro piacimento!!!!</span></div>
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Anonymoushttp://www.blogger.com/profile/11046856777491712555noreply@blogger.com10tag:blogger.com,1999:blog-5818206135383442626.post-84333460928119308552013-09-05T12:46:00.000-07:002013-09-05T12:46:29.194-07:00Grissini ripieni<span style="background-color: #f4f4f4; color: #333333; font-size: 13px; line-height: 16px; text-align: justify;"><span style="font-family: Verdana, sans-serif;"><br /></span></span>
<span style="background-color: #f4f4f4; color: #333333; font-size: 13px; line-height: 16px; text-align: justify;"><span style="font-family: Verdana, sans-serif;">Adoro l'ora dell'aperitivo..l'atmosfera che si crea intorno al tavolo è di relax completa...finisci di lavorare e 1 bella bibita fresca con qualche stuzzichino è quello che ci vuole.</span></span><br />
<span style="background-color: #f4f4f4; color: #333333; font-size: 13px; line-height: 16px; text-align: justify;"><span style="font-family: Verdana, sans-serif;">Qualche sera fa ho deciso di preparare dei grissini ripieni da gustare per aperitivo con 1 bel bicchiere di vino e sono andati letteralmente a ruba!!!!</span></span><br />
<span style="background-color: #f4f4f4; color: #333333; font-size: 13px; line-height: 16px; text-align: justify;"><span style="font-family: Verdana, sans-serif;"><br /></span></span>
<span style="background-color: #f4f4f4; color: #333333; font-size: 13px; line-height: 16px; text-align: justify;"><span style="font-family: Verdana, sans-serif;"><i><u>Ingredienti:</u></i></span></span><br />
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<li><span style="background-color: #f4f4f4; color: #333333; font-family: Verdana, sans-serif; font-size: 13px; line-height: 16px; text-align: justify;">500 gr. di farina 00</span></li>
<li><span style="background-color: #f4f4f4; color: #333333; font-family: Verdana, sans-serif; font-size: 13px; line-height: 16px; text-align: justify;">30 gr. di lievito di birra,</span></li>
<li><span style="background-color: #f4f4f4; color: #333333; font-family: Verdana, sans-serif; font-size: 13px; line-height: 16px; text-align: justify;">2 cucchiaini di zucchero semolato, </span></li>
<li><span style="background-color: #f4f4f4; color: #333333; font-family: Verdana, sans-serif; font-size: 13px; line-height: 16px; text-align: justify;">80ml di olio extravergine d’oliva,</span></li>
<li><span style="background-color: #f4f4f4; color: #333333; font-family: Verdana, sans-serif; font-size: 13px; line-height: 16px; text-align: justify;">1 cucchiaino di sale,</span></li>
<li><span style="background-color: #f4f4f4; color: #333333; font-family: Verdana, sans-serif; font-size: 13px; line-height: 16px; text-align: justify;">250ml di acqua .</span></li>
<li><span style="background-color: #f4f4f4; color: #333333; font-family: Verdana, sans-serif; font-size: 13px; line-height: 16px; text-align: justify;">cipolle di Tropea a piacere</span></li>
<li><span style="background-color: #f4f4f4; color: #333333; font-family: Verdana, sans-serif; font-size: 13px; line-height: 16px; text-align: justify;">pancetta tagliata spessa</span></li>
<li><span style="background-color: #f4f4f4; color: #333333; font-family: Verdana, sans-serif; font-size: 13px; line-height: 16px; text-align: justify;">formaggio di grana grattuggiato.</span></li>
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<span style="color: #333333; font-family: Verdana, sans-serif; font-size: x-small;"><span style="line-height: 16px;"><br /></span></span></div>
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<span style="color: #333333; font-family: Verdana, sans-serif; font-size: x-small;"><span style="line-height: 16px;"><i><u>Procedimento:</u></i></span></span></div>
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<span style="color: #333333; font-family: Verdana, sans-serif; font-size: x-small;"><span style="line-height: 16px;"><i><u><br /></u></i></span></span></div>
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<span style="color: #333333; font-family: Verdana, sans-serif; font-size: x-small;"><span style="line-height: 16px;">Mettete il lievito nell'acqua tiepida insieme allo zucchero e fatelo sciogliere per bene.</span></span></div>
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<span style="color: #333333; font-family: Verdana, sans-serif; font-size: x-small;"><span style="line-height: 16px;">Disponete la farina a fontanella e impastatela con l'acqua.</span></span></div>
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<span style="color: #333333; font-family: Verdana, sans-serif; font-size: x-small;"><span style="line-height: 16px;">Quando il lievito è del tutto assorbito aggiungete l'olio e il sale.</span></span></div>
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<span style="color: #333333; font-family: Verdana, sans-serif; font-size: x-small;"><span style="line-height: 16px;">Fate una palla, copritela con 1salvietta e fate riposare l'impasto per 1oretta.</span></span></div>
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<span style="color: #333333; font-family: Verdana, sans-serif; font-size: x-small;"><span style="line-height: 16px;">Nel frattempo tagliate le cipolle a listarelle, lavatele e asciugatele.</span></span></div>
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<span style="color: #333333; font-family: Verdana, sans-serif; font-size: x-small;"><span style="line-height: 16px;">Passata l'ora, spianate l'impasto con il mattarello e in 1 parte disponete le cipolle, la pancetta e il grana e chiudetela con l'altra parte di pasta.</span></span></div>
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<span style="color: #333333; font-family: Verdana, sans-serif; font-size: x-small;"><span style="line-height: 16px;">Tagliate la pasta farcite a listarelle da circa 2cm, arrotolateli e adagiateli sulla leccarda.</span></span></div>
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<span style="color: #333333; font-family: Verdana, sans-serif; font-size: x-small;"><span style="line-height: 16px;">Infornate a 180° per 40 minuti circa.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx-q0AhxiKdW0xZ33YU8kqzF7CKK-egZaLHwvHLjJsZPonlXcnjNLv-x7Fw-VgxAVPw2_NHOuxsvC4UhTtJrb4TKUOn31i0i773GnUSX4MIaQ_yTxQXxnu7F2HIvQfJq0aeNbA4M1t6fc/s640/blogger-image--1642290635.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx-q0AhxiKdW0xZ33YU8kqzF7CKK-egZaLHwvHLjJsZPonlXcnjNLv-x7Fw-VgxAVPw2_NHOuxsvC4UhTtJrb4TKUOn31i0i773GnUSX4MIaQ_yTxQXxnu7F2HIvQfJq0aeNbA4M1t6fc/s640/blogger-image--1642290635.jpg" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvVSGe2VKimKs0EsBVF1Y6QGlZfbSg5KMDQ8OQmauHzpkHoD5hyphenhyphen7ABsiTGDT8McpctR6jZRdjS5RSJryyWZexHgFxmBR-drnc7U9IWfattmQ0lIA8bdGUOrZzkvsrQyDP7Gt0u6rAH-QQ/s640/blogger-image-166909155.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvVSGe2VKimKs0EsBVF1Y6QGlZfbSg5KMDQ8OQmauHzpkHoD5hyphenhyphen7ABsiTGDT8McpctR6jZRdjS5RSJryyWZexHgFxmBR-drnc7U9IWfattmQ0lIA8bdGUOrZzkvsrQyDP7Gt0u6rAH-QQ/s640/blogger-image-166909155.jpg" /></a></div>
Anonymoushttp://www.blogger.com/profile/11046856777491712555noreply@blogger.com20tag:blogger.com,1999:blog-5818206135383442626.post-77960576583926401512013-09-04T11:46:00.000-07:002013-09-04T11:47:33.706-07:00Marmellata di more..<a href="http://www.blogger.com/blogger.g?blogID=5818206135383442626" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><span style="font-size: large;">Le more... frutti viola che ricordano tanto la mia infanzia.</span><br />
<a href="http://www.blogger.com/blogger.g?blogID=5818206135383442626" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><span style="font-size: large;">Sopra il mio campeggio c'è 1 sentiero che porta sulle alture e dai lati ci sono i rovi con le more piccole piccole, ma ottime!!!</span><br />
<span style="font-size: large;">Quando ero piccolina e il tempo era brutto, mia mamma, 1 mia amichetta, sua nonna ed io andavamo a fare 1giretto per passare il pomeriggio..non avete idea di quante more prendevamo!!!</span><br />
<span style="font-size: large;">Quest'anno avevo voglia di more, forse in memoria dei vecchi tempi, ma il tempo era sempre bellissimo e caldissimo..il giro per il monte era infattibile.</span><br />
<span style="font-size: large;">Il mio primo giorno di lavoro è stato molto nuvoloso, a tratti piovoso..Mia mamma e Stella erano in campeggio in preda alla noia e così sono partite a raccogliere more!!!</span><br />
<span style="font-size: large;">In pochissimo tempo hanno tirato su 1200 gr di more di bosco... che farne?? Marmellata!!!!</span><br />
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<i><u><span style="font-size: large;">Ingredienti:</span></u></i><br />
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<ul>
<li><span style="font-size: large;">1 kg di more</span></li>
<li><span style="font-size: large;">400 gr zucchero</span></li>
<li><span style="font-size: large;">succo di 1limone</span></li>
<li><span style="font-size: large;">1bacca di vaniglia</span></li>
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<i><u><span style="font-size: large;">Procedimento:</span></u></i></div>
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<span style="font-size: large;">Lavate le more e asciugatele per bene.</span></div>
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<span style="font-size: large;">Mettete le in 1pentola con zucchero e succo di limone e mettete la sul fuoco.</span></div>
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<span style="font-size: large;">Cuocetela per 40/45 min a fuoco basso.</span></div>
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<span style="font-size: large;">Nel frattempo sterilizzate i barattoli facendoli bollire per circa 30minuti e infine riempiteli di marmellata.</span></div>
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<span style="font-size: large;">Chiudete i vasetti con il coperchio e capovolgeteli fino a quando non si raffreddano.</span></div>
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Anonymoushttp://www.blogger.com/profile/11046856777491712555noreply@blogger.com16tag:blogger.com,1999:blog-5818206135383442626.post-66458806097793849332013-08-30T07:06:00.003-07:002013-08-30T07:06:57.254-07:00Bentornata ely..<span style="font-size: large;">Buongiorno a tutti...</span><br />
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<span style="font-size: large;">Torno nel mio blog dopo 1mese di fuga,senza avvisare e senza scrivere nulla ...e per questo mi scuso!!!Sono arrivata alle ferie con 1stato fisico e mentale allucinante,al punto di andare in ansia solo al pensiero di utilizzare la tecnologia, e per questo morivo sono sparita dalla circolazione nel vero senso della parola!!</span></div>
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<span style="font-size: large;">Ho trascorso le ferie estive al camping Caravan Park la Vesima, dove ho vissuto la mia infanzia e li ho trovato amici vecchi e amici nuovi!!!</span></div>
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<span style="font-size: large;">Tutto l'interesse e l'attenzione rivolta a me ha cambiato davvero il mondo che mi circonda...la qualitá dei giorni che ho passato circondata dall'affetto degli altri vale molto di più del luogo in cui ero..si possono fare 2000 viaggi,prendere aerei,traghetti,ma se non hai affetto intorno resti comunque solo!</span></div>
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<span style="font-size: large;">In questo periodo ho riflettuto molto,ho ascoltato chi mi stava attorno e ho capito una regola importante..CHISSENE FREGA degli altri e di quello che pensano.</span></div>
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<span style="font-size: large;">Ho ultimato gli esami di controllo e il risultato é negativo,non hanno trovato nulla di rilevante nella mia testa e da 1parte ero contenta,ma dall'altra ero 1po preoccupata...non avevo nessuna malattia,gli altri potevano pensare che fossi pazza,furba,palla al piede,ma passando alcune serata con la nostra amica di famiglia Stella ho capito che l'importante sono io..l'importante è il mio pensiero...la mia persona e la mia salute..gli altri si adeguano!!</span></div>
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<span style="font-size: large;">Stella è stata una figura molto importante per le mie ferie, mi ha sostenuta molto, è una signora molto simpatica, spiritosa, 1 ottima compagna di serate!!!</span></div>
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<span style="font-size: large;">Che bella dose di ottimismo...wow!!!</span></div>
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<span style="font-size: large;">In queste settimane sono tornata la vecchia Elisa,con ancora qualche cedimento,ma sono io...bentornataaa :))</span></div>
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<span style="font-size: large;">Queste mie ferie le ho passate prevalentemente in spiaggia..mare sole e chiacchere e la sera cene,aperitivi, musica...proprio ferie da regina direi :))</span></div>
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<span style="font-size: large;">In 1 di queste mattinate ho fatto 1 gitarella breve, ma molto divertente...Sono andata alla ricerca di 1 serra di basilico per acquistarlo direttamente dal produttore.</span><br />
<span style="font-size: large;">Il miglior pesto si trova a Genova Prà, e il mio campeggio dista 10 minuti di macchina da questo quartiere.</span><br />
<span style="font-size: large;">Sono arrivata sulle alture di Prà, trovo questa azienda agricola e quando sono entrata non potete capire quante serre piene di queste foglioline verdi ci fossero.</span><br />
<span style="font-size: large;">La prima mattina il basilico era finito, così ho dovuto prenotarlo e tornare il giorno dopo.</span><br />
<span style="font-size: large;">Il giorno successivo sono tornata, c'era gente che aspettava che il negozio aprisse, ma non avendo prenotato li mandava via.</span><br />
<span style="font-size: large;">Toccava a me, ero la prima, entro, avrei voluto fare delle domande, ma temevo di disturbare...Sul bancone c'era del pesto fatto da loro che mi ispirava molto, ma ho preferito seguire la mia strada e prendere le foglie di basilico per poi farlo a casa.</span><br />
<span style="font-size: large;">Finito l'acquisto ho fatto 1giro per le serre,2500 m2 di manto verde...dove i proprietari usano ancora i metodi tradizionali, seminano e raccolgono tutto a mano!!!!</span><br />
<span style="font-size: large;">L'azienda è sempre in movimento, non si ferma mai se non a gennaio, quando le temperature sono troppo fredde e garantisco che è il basilico migliore che abbia mai visto, e il pesto era 1 goduria!!!</span><br />
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<span style="font-size: large;">Purtroppo mi è stato chiesto esplicitamente di non mettere il nome dell'azienda sul blog, ma alcune foto fatte da me le posso postare :)) </span><br />
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<li><span style="font-size: large;">1 parte di serra</span></li>
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<li><span style="font-size: large;">Piccole foglie di basilico</span></li>
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<li><span style="font-size: large;">e' pronto da cogliere</span></li>
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<span style="font-size: large;">Per la ricetta del pesto la trovate <a href="http://zuccheropandizucchero.blogspot.it/2013/05/trenette-al-pesto.html">qui</a></span> <3 <3 <3</div>
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Anonymoushttp://www.blogger.com/profile/11046856777491712555noreply@blogger.com15tag:blogger.com,1999:blog-5818206135383442626.post-59446641364118479022013-08-02T05:02:00.000-07:002013-08-05T08:37:47.063-07:00Pizza veloce all pesto di nocciole<div>
<span style="font-family: Tahoma, Geneva, sans-serif;"><span style="line-height: 22px;">Ciao a tutti...ferie...che libertà di mente :))</span></span></div>
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<span style="font-family: Tahoma, Geneva, sans-serif;"><span style="line-height: 22px;">A me piace stare al mare fino a tardi, dopo le 18:30 in spiaggia si sta benissimo, la mente si libera,<div class="separator" style="clear: both;"><br></div>la spiaggia si svuota e l'acqua è fresca!!!</span></span></div>
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<span style="font-family: Tahoma, Geneva, sans-serif;"><span style="line-height: 22px;">Ecco questo è tutto il bello di 1 giornata al mare, ma la sera chi ha tempo di cucinare??</span></span></div>
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<span style="font-family: Tahoma, Geneva, sans-serif;"><span style="line-height: 22px;">Adoro la pizza, ma quelle da asporto mi fanno venire il mal di stomaco, mi gonfiano tantissimo e non le riesco a digerire, così preferisco farmela da me!!!</span></span></div>
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<span style="font-family: Tahoma, Geneva, sans-serif;"><span style="line-height: 22px;">Ma il tempo della lievitazione? bene bene con la ricetta di Vittorio di Viva la focaccia non è più 1 problema..sono sufficienti 90 minuti..il tempo di 1 partita a calcio :))</span></span></div>
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<span style="font-family: Tahoma, Geneva, sans-serif;"><span style="line-height: 22px;"><br></span></span></div>
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<span style="font-family: Tahoma, Geneva, sans-serif;"><span style="line-height: 22px;"><i><u>Ingredienti:</u></i></span></span></div>
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<span style="font-family: Tahoma, Geneva, sans-serif;"><span style="line-height: 22px;"><b><br></b></span></span></div>
<ul style="font-family: Tahoma, Geneva, sans-serif; font-size: 16px; line-height: 22px;">
<li><span style="background-color: white;"><strong>20 g </strong>di Olio extra vergine</span></li>
<li><span style="background-color: white;"><strong>15 g</strong> lievito di birra </span></li>
<li><span style="background-color: white;"><strong>5 g</strong> di sale</span></li>
<li><span style="background-color: white;"><strong>230 g</strong> farina</span></li>
<li><span style="background-color: white;"><strong>160 g</strong> di acqua tiepida</span></li>
<li>pesto di nocciole <a href="http://www.baccosrl.com/">Bacco srl</a></li>
<li>mozzarella</li>
<li>speck</li>
</ul>
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<span style="font-family: Tahoma, Geneva, sans-serif;"><span style="line-height: 22px;"><i><u>Procedimento:</u></i></span></span></div>
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<span style="font-family: Tahoma, Geneva, sans-serif;"><span style="line-height: 22px;"><i><u><br></u></i></span></span></div>
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<span style="font-family: Tahoma, Geneva, sans-serif;"><span style="line-height: 22px;">In 1 ciotola di plastica mettete l'acqua e fateci sciogliere il lievito, per 1 buona lievitazione occorre che non si incontri con il sale.</span></span></div>
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<span style="font-family: Tahoma, Geneva, sans-serif;"><span style="line-height: 22px;">Mettete l'olio, amalgamate, continuate aggiungendo metà della farina e impastate.</span></span></div>
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<span style="font-family: Tahoma, Geneva, sans-serif;"><span style="line-height: 22px;">Quando il composto è uniforme aggiungete il sale, impastate ed infine aggiungete quasi tutta la farina.</span></span></div>
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<span style="font-family: Tahoma, Geneva, sans-serif;"><span style="line-height: 22px;">Quando l'impasto è omogeneo mettetelo su 1 spianatoia e continuate ad impastare.</span></span></div>
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<span style="font-family: Tahoma, Geneva, sans-serif;"><span style="line-height: 22px;">Infine mettetela in 1teglia cosparsa di olio e fatela riposare.</span></span></div>
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<span style="font-family: Tahoma, Geneva, sans-serif;"><span style="line-height: 22px;">Vedrete che dopo 60minuti la pasta si sarà raddoppiata.</span></span></div>
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<span style="font-family: Tahoma, Geneva, sans-serif;"><span style="line-height: 22px;">Io l'ho farcita con il pesto di nocciole di Bacco srl, 1 mozzarella e dello speck a metà cotture.</span></span></div>
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<span style="font-family: Tahoma, Geneva, sans-serif;"><span style="line-height: 22px;">Infornate a 240° per 12 minuti.</span></span></div><div><span style="font-family: Tahoma, Geneva, sans-serif;"><span style="line-height: 22px;"><br></span></span></div><div><span style="font-family: Tahoma, Geneva, sans-serif;"><span style="line-height: 22px;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimdQzjiDa0a6ywpHx_PVWobHkEG4GxzWJn_BlxH-IR369I1rvnNQkWFcjVuiRwgwM1r87dbJj3UhOMuZRJ6lEKVof-Tu6VMarVVMfEKKLbUgVQz2HHx-B5840jmtUZYubsMNLekvVnGxs/s640/blogger-image--755103861.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimdQzjiDa0a6ywpHx_PVWobHkEG4GxzWJn_BlxH-IR369I1rvnNQkWFcjVuiRwgwM1r87dbJj3UhOMuZRJ6lEKVof-Tu6VMarVVMfEKKLbUgVQz2HHx-B5840jmtUZYubsMNLekvVnGxs/s640/blogger-image--755103861.jpg"></a></div><br></span></span></div>
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Anonymoushttp://www.blogger.com/profile/11046856777491712555noreply@blogger.com25tag:blogger.com,1999:blog-5818206135383442626.post-91325018670005673332013-07-29T04:00:00.001-07:002013-07-29T04:00:37.460-07:00Gamberi al forno con pancettaBuondì a tutti...<br />
week end molto impegnativo, ma molto piacevole :)<br />
Venerdì sera cena a base di pesce con 1 buona bottiglia di bianco e ho voluto provare i gamberi con la pancetta...<br />
Un piatto molto semplice e veloce, ideale per stuzzicare qualcosa durante l'attesa della cena.<br />
Vi parlo sempre di dolci, adoro fare i dolci, ma purtroppo di quello non si vive e quindi mi sono cimentata anche nel salato<br />
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<i><u>Ingredienti:</u></i><br />
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<ul>
<li>gamberi (circa 10)</li>
<li>pancetta ( io 1 hg)</li>
</ul>
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<i><u>Procedimento:</u></i></div>
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<i><u><br /></u></i></div>
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Pulite attentamente i gamberi, lavateli per bene e arrotolateli in 1 fetta di pancetta.</div>
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Adagiateli in 1 teglia coperta di carta forno e fate cuocere a 180° per circa 15 minuti.</div>
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Colgo l'occasione per dirvi che partecipo al link Party " <a href="http://thefashionpancake.blogspot.it/2013/07/1-online-link-party-conosciamoci.html#more">The fashion pancake</a>" :<br />
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Anonymoushttp://www.blogger.com/profile/11046856777491712555noreply@blogger.com23tag:blogger.com,1999:blog-5818206135383442626.post-68370608122509526872013-07-26T10:06:00.000-07:002013-07-26T10:07:52.039-07:00Torta ai 3 cioccolati<span style="background-color: white; color: #333333; font-family: Trebuchet MS, sans-serif; line-height: 20.578125px;"><i>1 sabato davvero piacevole a festeggiare ignaramente il compleanno di 1 collega del mio ragazzo.</i></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="line-height: 20.578125px;"><i><span style="background-color: white; color: #333333;">Chi mi segue su </span><a href="https://www.facebook.com/zuccheropandizucchero" style="background-color: white;"><span style="color: magenta;">fac</span></a></i></span><i style="line-height: 20.578125px;"><span style="color: magenta;"><a href="https://www.facebook.com/zuccheropandizucchero" style="background-color: white;"><span style="color: magenta;">ebook</span></a> </span><span style="background-color: white; color: #333333;">avrà letto che sabato stavo preparando 1torta per la cena con gli amici e sapete che torta ho preparato?? La torta ai 3 cioccolati di Montersino!!!</span></i></span><br />
<span style="background-color: white; color: #333333; font-family: Trebuchet MS, sans-serif; line-height: 20.578125px;"><i>Questa torta mi ha dato parecchie soddisfazioni..è piaciuta molto a tutti e se bisogna portarla a casa di amici si presenta molto bene :))</i></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; color: #333333; line-height: 20.578125px;"><i>E' veramente 1 trionfo di gusti...se il cucchiaino taglia perpendicolarmente tutti gli strati dei cioccolati si ha 1 escalation di gusti..dal più amaro al più dolce... :p</i></span> </span><br />
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<span style="background-color: white; color: #333333; font-size: large; line-height: 20.578125px;"><u><i>Ingredienti per il biscotto:</i></u></span></span><br />
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<ul>
<li><i style="color: #333333; line-height: 20.578125px;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">180 g di albumi</span></i></li>
<li><i style="background-color: white; color: #333333; line-height: 20.578125px;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">190 g di zucchero semolato <a href="http://www.eridania.it/">Eridania</a></span></i></li>
<li><i style="background-color: white; color: #333333; line-height: 20.578125px;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">120 g di tuorli</span></i></li>
<li><i style="background-color: white; color: #333333; line-height: 20.578125px;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">55 g di cacao amaro in polvere</span></i></li>
</ul>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><i style="background-color: white; color: #333333; line-height: 20.578125px;"><br /></i><i style="background-color: white; color: #333333; line-height: 20.578125px;"><u>Procedimento:</u></i></span><br />
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<span style="background-color: white; color: #333333; line-height: 20.578125px;">In una ciotola montate gli albumi insieme allo zucchero, fino a quando non otterrete una meringa spumosa e lucida.</span></span><br />
<span style="background-color: white; color: #333333; line-height: 20.578125px;"><span style="font-family: Trebuchet MS, sans-serif;">Amalgamate i tuorli con 1 frusta e versate il composto sulla meringa, girando dal basso verso l'alto, evitando di smontare la meringa.</span></span><br />
<span style="background-color: white; color: #333333; line-height: 20.578125px;"><span style="font-family: Trebuchet MS, sans-serif;">Infine aggiungete il cacao, mescolando sempre con lo stesso metodo.</span></span><br />
<span style="color: #333333;"><span style="font-family: Trebuchet MS, sans-serif; line-height: 20.578125px;">Mettete il composto in 1 leccarda coperta di carta forno, adagiate 1 strato di circa 1 cm e infornate per circa 10 minuti a 190°.</span></span><br />
<span style="color: #333333;"><span style="font-family: Trebuchet MS, sans-serif; line-height: 20.578125px;">Fate raffreddare il biscotto, coppatelo con 1 cerchio da 24 cm e adagiatelo su 1teglia a cerniera con 1 supporto di acetato .</span></span><br />
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<i style="background-color: white; color: #333333; line-height: 20.578125px;"><u><br /></u></i><i style="background-color: white; color: #333333; line-height: 20.578125px;"><u>Ingredienti:</u></i></span><br />
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<ul>
<li><i><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">400 g di latte fresco </span></i></li>
<li><i><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">75 g di zucchero semolato <a href="http://www.eridania.it/">Eridania</a></span></i></li>
<li><i><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">225 g di tuorli</span></i></li>
<li><i><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">16 g di gelatina in fogli da 2 g</span></i></li>
<li><i><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">750 g di panna fresca</span></i></li>
<li><i><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">125 g di cioccolato fondente al 70%</span></i></li>
<li><i><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">125 g di cioccolato gianduia</span></i></li>
<li><i><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">125 g di cioccolato bianco</span></i></li>
</ul>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><i><u>Procedimento:</u></i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Mettete la gelatina ad idratare nell'acqua.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Semi montate la panna e conservatela in frigo.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Tagliate il cioccolato in parti molto piccole e smistateli in 3 ciotole differenti.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Portate a bollore il latte e nel frattempo mescolate le uova con lo zucchero senza montarli.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Quando il latte bolle, aggiungetelo alle uova, date 1 bella mescolata e rimettetelo sul fuoco portando il composto a 85°.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Importantissimo: non fate bollire la crema, altrimenti impazzisce. Io per non sbagliare ho portato la temperatura a 83°, l'ho tolta dal fuoco e ho riposto la crema in 1ciotola immersa nell'acqua fredda.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">A questo punto aggiungete la gelatina e mescolate per bene.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Setacciate la crema e dividetela in parti uguali nelle 3 ciotole dei cioccolati ( circa 250 gr a ciotola)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Fate sciogliere per bene i cioccolati e iniziate a mettere il cioccolato fondente sopra il biscotto.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Mettete la torta per 1 trentina di minuti in freezer, in modo che si solidifichi per bene.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Lo stesso procedimento lo farete con le altre 2 creme.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Per decorare la torta ho utilizzato del cacao in polvere, è talmente bella che aggiungere decori è persino 1peccato :))</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Conservate la torta in freezer e mettetela in frigo 3 ore prima del consumo.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Ringrazio:</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk0VyXhkebvb53JAdQwZaZ9F75x_M2h2HnATJDv2kWbeeQS-qh1ratVZpdQ6yMGvG8AcyvHT2joLHyNacT6mwaz7ANj4BdI_yMSY3Ne3Ja-0q2s-kRyDoXm-JH8qZx2iJ_n1PRBymtc9Q/s1600/download.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk0VyXhkebvb53JAdQwZaZ9F75x_M2h2HnATJDv2kWbeeQS-qh1ratVZpdQ6yMGvG8AcyvHT2joLHyNacT6mwaz7ANj4BdI_yMSY3Ne3Ja-0q2s-kRyDoXm-JH8qZx2iJ_n1PRBymtc9Q/s1600/download.jpg" /></a></div>
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Anonymoushttp://www.blogger.com/profile/11046856777491712555noreply@blogger.com25tag:blogger.com,1999:blog-5818206135383442626.post-40016715289848405252013-07-25T14:59:00.000-07:002013-07-25T14:59:50.770-07:00Torta magica al cioccolato<span style="font-family: Verdana, sans-serif; font-size: large;">Eccomi tornata..ero senza connessione internet e mi siete mancati tanto :))</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;">Oggi vi posto 1ricetta per 1colazione sfiziosa..la mia dolce metá l'ha apprezzata molto!!</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">Questo dolce è 1torta magica al cioccolato..ho preso spunto da "Arabafelice",la quale suggerisco di curiosare..è davvero molto brava :)</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">La particolarità di questa torta è la sua composizione..è fatta di 2 ingredienti soltanto...uova e cioccolato!!</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">Se non erro va bene anche per i celiaci...</span></div>
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<i><u><span style="font-family: Verdana, sans-serif; font-size: large;">Ingredienti:</span></u></i><br />
<i><u><span style="font-family: Verdana, sans-serif; font-size: large;"><br /></span></u></i></div>
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<ul>
<li><span style="font-family: Verdana, sans-serif; font-size: large;">4uova grandi</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: large;">240 gr di nutella (io cremosa di bacco al cioccolato fondente)</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: large;">zucchero a velo q.b per decoro</span></li>
</ul>
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<i><u><span style="font-family: Verdana, sans-serif; font-size: large;">Procedimento:</span></u></i><br />
<i><u><span style="font-family: Verdana, sans-serif; font-size: large;"><br /></span></u></i></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">Montate le uova con le fruste elettriche per una decina di minuti,fino a quando il composto non risulterà omogeneo e spumoso e il volume si sará triplicato.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">Unite la cremosa di bacco e con 1spatola amalgamate il composto girando dal basso verso l'alto facendo attenzionea non smontare le uova.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">Io ho scelto il ciocco fondente per non ottenere 1torta troppi dolce!!</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">Infornate da 175° per 25 minuti in 1teglia da 19.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">Fate attenzione alla cottura, se no rischiate di ottenere 1torta piuttosto secca..consiglio prova coltello.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">Fate raffreddare,decorate con zucchero a velo e conservatela in frigo..il risultato sarà sublime ;))</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;">Ringrazio:</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0jstgaBsBFTPXgqGQDx1W7lLbH0NOV9q0wlIc_ulvHRkrak1A8J-XypLyB94ooFdcCQ_9yjHxCr4pw57KhDk0ooJkdWEREtyDQ6OqxWxBZdf3P0px9xZT9TxLFcn3qqCVocX7dfR4hjk/s1600/image001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="186" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0jstgaBsBFTPXgqGQDx1W7lLbH0NOV9q0wlIc_ulvHRkrak1A8J-XypLyB94ooFdcCQ_9yjHxCr4pw57KhDk0ooJkdWEREtyDQ6OqxWxBZdf3P0px9xZT9TxLFcn3qqCVocX7dfR4hjk/s200/image001.jpg" width="200" /></a></div>
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Anonymoushttp://www.blogger.com/profile/11046856777491712555noreply@blogger.com17