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Yogurt Mousse Cake

Excuse me if you do not spend these days, but I am leaving for work. Greetings to all and thanks!

Ingredients:
250 gr. plain yogurt, 125 ml. whipping cream, 100 gr. powdered sugar, 4 oz. isinglass (gelatin sheets), grated rind and juice of half a lime (I put the lemon juice), strawberries, diced seasoned with sugar and lemon.
Preparation:
in a bowl whip the cream with icing sugar. Soak the gelatin in cold water for about 10 minutes, squeeze well and melt at low heat with 2 tablespoons of yogurt without letting it boil, add it to flush the remaining yogurt mix. Stir in the cream, then gently, add the grated peel of lime juice and filtrate, cover with plastic wrap and refrigerate for 3-4 hours. Whisk a few tablespoons of strawberry season and pass the sauce through a strainer to remove seeds, put it on the bottom of the cup, fill with the mousse (you can use a pastry bag) and put them in the refrigerator before serving garnish with strawberries seasoned .

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Salata

I received this gift from premium grade Laura and Valeria, and I thank him immensely !

With great pleasure, I want to donate it to: Laura , Nino , Cannelle and Sara !

I love puff pastry! I bought these two rolls of pastry of a famous brand in the special offer and I've used for these two recipes.

Ingredients:
1 roll of puff pastry, 500 grams. grated carrots, 50 oz. butter, 2 eggs and 1 egg, 200 gr. of growth, to taste chopped parsley, salt and pepper to taste.
Preparation:
in a frying pan melt the butter and cook the carrots for 15 minutes, add salt, pepper and parsley, remove from heat and allow to cool. In a bowl mix the eggs with the growth and egg yolk, add the carrots and stir well. Place the disc of puff pastry with his own card in a mold 22 cm. about in diameter, and pour in the filling if you prefer with the cuttings formed the pastry strips for decoration. Brush the edge and the strips with a little milk and bake in preheated oven at 180 degrees for about 30 minutes. Baked the cake, let it rest and then serve.

Puff Pastry Cheese Sticks

Ingredients:

1 roll of puff pastry rectangle , 100-120 gr. grated cheese to taste (I ho usato il parmigiano), 1 cucchiaino di paprika (facoltativa).
Preparazione:
dal rotolo di pasta sfoglia ritagliate un rettangolo di cm. 20x25, su una metà cospargete il formaggio grattugiato e se preferite mettete anche la paprika, piegate il rettangolo in due e pressatelo con il mattarello. Tagliate delle striscie di circa 1 cm. di larghezza dal lato corto del rettangolo, poi attorcigliate ogni striscia su se stessa, disponetele ben distanziate tra loro su una teglia grande ricoperta con carta forno e cuocete in forno preriscaldato a 200° per circa 10-15 minuti facendo attenzione alla cottura. Sfornate i bastoncini e lasciateli raffreddare.

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Carrot tart Strawberries with Shortbread Cocoa and Seal Award! Homemade Bounty

With Nino have a seal too! :)
Nino thank you, I'm happy to receive this award from you!
I received two more awards, one from another and from Cannelle Sara, I'm very happy, thank you too! :)

Many of my favorite blogs have already been awarded. I prize Daniela and Roxy with the same motivation: why are some of the blog where I am going to browse all nicely morning! :-)

The creators of The Pride Seal Award 2008 are: Mauro, Michele , Nando .

Ingredients For the pastry:
240 gr. flour, 130 gr. of butter, 1 egg, 100 gr. caster sugar or icing, 15 oz. cocoa powder, 1 teaspoon of vanilla extract.
Ingredients for cream:
2 egg yolks, 50 gr. sugar, 40 gr. flour, 250 ml. milk, rind of half a lemon whole untreated (The yellow part only) 1 teaspoon grated lemon peel.
350 gr. mascarpone cheese, 60 gr. icing sugar, 100 gr. strawberry jam or 50 oz. of melted dark chocolate.
Ingredients for the topping:
700-800 gr. fresh strawberries, a bag of jelly cake.
Preparation:
worked quickly the ingredients for the pastry, make a loaf, wrap in plastic wrap and refrigerate for 30 minutes.
For the custard: in a saucepan Cream i tuorli con lo zucchero, unite a poco a poco la farina setacciata e continuando a mescolare aggiungete il latte a filo e la scorza di limone, mettete il tegame sul fuoco a fiamma moderata e mescolate con un cucchiaio di legno rigirando sempre nello stesso verso fino a far addensare la crema. Togliete la crema dal fuoco, eliminate la scorza di limone, unite il cucchiaino di scorza di limone grattugiata e fatela raffreddare, mescolate la crema di tanto in tanto per evitare che si formi la pellicina in superficie. Riprendete la pasta frolla dal frigo e stendetela con il mattarello su un foglio di carta forno, imburrate e infarinate una teglia per crostate di 26 cm. circa di diametro e foderatela con il disco di pasta frolla. Punzecchiate il fondo with a fork, cover the dough with a sheet of baking paper and fill with dried beans or rice. Bake in preheated oven at 200 degrees for 15 minutes, remove from oven, remove paper and beans and put in oven for another 5 minutes, and then sfornatela lascietela cool. Beat the mascarpone with the icing sugar, add the cold custard and mix well. Warm the strawberry jam and sprinkle the bottom of the tart (or spalmetela with melted chocolate and allow to solidify), pour into the prepared filling and level the surface. Wash the strawberries and drain well, remove the stalk, cut in half and arrange them in concentric circles on the tart, or decorate to your liking. Prepare gelatin by reading the instructions on the package and pour it evenly over strawberries. Then put the tart in the refrigerator.

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Sweets Coconut

I made these delicious cookies with coconut for my grandchildren (the children of my brother) that yesterday I had lunch at my house.
I got the recipe from the Bounty Homemade Jelly and the recipe for Coconut Cakes by Dolciricette . Thanks, sono stati molto graditi! :)

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Ingredienti per circa 25-30 palline:
200 gr. di cocco disidratato 100 ml di panna 70 gr. zucchero a velo 70 gr. di burro 200 gr. cioccolato al latte
Preparazione:

In una ciotola, unire il cocco con lo zucchero a velo. Scaldare la panna e il burro a fuoco lento fino a quando il burro si sarà sciolto. Versare il composto nella ciotola con il cocco e lo zucchero a velo. Mescolare bene. Formare delle piccole palline (circa 1 cucchiaio di composto per ciascuno) con le mani. Mettetele su un foglio di carta da forno. Coprire con pellicola e lasciare raffreddare in frigorifero per almeno 1 ora. Sciogliere il cioccolato al latte. Infilzare le palline su uno stuzzicadenti e intingerle nel cioccolato fuso, coprendo completamente la superficie. Far sgocciolare il cioccolato in eccesso e poi mettere la palla su carta da forno. Ripetere fino a quando tutte le palline saranno ricoperte di cioccolato. Mettere in frigo per circa 30-60 minuti prima di servire. Se avanzano balls (thing moooooolto difficult), store in refrigerator.

Sweets Coconut

Ingredients:
2 egg whites, 100 gr. coconut flour, 100 gr. of sugar.
Procedure:
with a fork, beat the egg whites slightly, then mix all ingredients until the wet flour coconut. Using a spoon, take the mixture into small pieces, and place on a baking sheet lined with parchment paper. Bake at 140 degrees for 15-20 minutes.
you wish, you can play once cooled cookies with melted chocolate.

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Torta Rustica Pasta in Sweet

It 's a rustic pie with sweet pastry, but if you do not like you can avoid adding sugar.
This rustic pie pleasure to participate with virtual picnic for the day of Easter Monday organized by Cannelle !

Ingredients For the pastry:
300 gr. flour, 3 egg yolks, 150 gr. sugar (optional) 150 gr. of butter, a pinch of salt.
Ingredients for filling:
200-250 gr. fresh ricotta cheese, 3 eggs, 250 gr. into cubes of mozzarella, 100 grams. of diced smoked cheese, 100 gr. of ham or salami, diced, 100 gr. Parmesan cheese, 1 pinch of salt and pepper.
Preparation:
sift the flour, the center put the egg yolks, sugar, butter, a pinch of salt and everything worked without too much heat the mixture with your hands, Form a loaf and place in fridge wrapped in plastic wrap for about 30 minutes.
crushed the ricotta in a bowl with a fork, add the eggs and mix well, add the Parmesan cheese, 1 pinch of salt and pepper, add the provolone, the mozzarella, ham or sausage and mix well.
Grease a baking pan of 22 cm. in diameter and about 5 cm. high, take the dough pastry from refrigerator, cut a little over half, roll with rolling pin on a sheet of parchment paper and lined with the sheet obtained the pan, pour in the filling of ricotta and leveled the superfcie. With the rest of the pastry forms a disk and cover the pie, seal the edges with your fingers, prick with a fork and brush the surface with beaten egg, bake in preheated oven at 180 ° -200 ° for about 60 minutes, baked the cake and allow to cool. Serve preferably cold.

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Cake Pear and Chocolate Chips

Ingredients:
200 gr. flour, 3 eggs, 120 gr. sugar, 50 ml. milk at room temperature, 15 gr. cocoa, 125 gr. soft butter, half a bag of baking powder, 1 pinch of salt, 2 large pears, juice of half a lemon, 40-50 gr. of dark chocolate chips, powdered sugar to taste.
Preparation:
wash and peel the pears, remove core and cook in a pan with 20 gr. of sugar, lemon juice and a little water for about 3-4 minutes, let cool, then drain them and cut them into cubes. In a bowl cream the butter with the 100 gr. of sugar, add milk gradually, stirring constantly, add one egg at a time, a pinch of salt, sifted cocoa and little by little the flour sifted with baking powder, then add the pears and the chocolate chips gently mixing all with a spatula. Grease and flour a mold of approximately 22 cm. in diameter, pour in the mixture, level the surface and bake in preheated oven at 175 degrees for about 45 minutes. Baked the cake and let cool, then sprinkle with icing sugar.

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Mimosa

For mimosa recipe for this tart, I was inspired by a magazine of sweets a few years ago. I made it last Sunday, because the preparation is a bit long this week and I would not have had time to prepare! mimosa cake can be found here or by Dolciricette variant with pineapple.

Ingredients For the pastry: 150 gr
. flour, 50 gr. peeled almonds, 100 gr. sugar, 100 gr. butter, 2 egg yolks, a pinch of salt, the grated rind of one lemon untreated.
Ingredients for filling:
3 egg yolks, 100 gr. sugar, 60 gr. flour, 500 ml. milk, 50 gr. soft butter, the grated rind of half an orange left untreated.
for decoration Ingredients:
sponge ready, 60 gr. sugar, 60 ml. of white wine.
Preparation: Sauté butter
into pieces for at least 30 minutes, with finely chopped almonds 30 gr. sugar, sift the flour with a pinch of salt, add the ground almonds and mix together. Form a fountain in the center and put 70 gr. sugar, 2 egg yolks, the grated rind of lemon and butter, all worked rapidly, without heating too much dough with your hands, form a loaf and place it in the fridge wrapped in plastic wrap for about an hour.
For the filling: In a saucepan put the egg yolks with the sugar and stir until it is puffy and fluffy, built little by little the flour, stirring constantly and add the milk little by little. Put the pan on the stove over moderate heat and stir with a wooden spoon, turn in the same direction up to thicken the cream. Remove from heat, add the grated rind, soft butter and mix well, allow to cool the cream, stirring occasionally to avoid formation of a thin layer on the surface.
Grease and flour a 24 cm tart. in diameter, take the dough pastry from refrigerator and roll out with rolling pin on a sheet of parchment paper (if you need help yourself with a bit of flour) and forms a disk with the help of the sheet with parchment, turn it over in the mold, remove the paper, place the dough on the edges and prick with a fork the bottom and sides of dough. Pour the cream into the pastry shell prepared, level surface and bake in preheated oven at 180 degrees for 30 minutes. Baked the tart and let cool.
careful, because this is the most sensitive, with the help of a tilt tray and place the tart on a serving dish with the cream to the top.
Cut the cake into small cubes. In a pan melt the sugar with the white wine and let it thicken. Obtained with the caramel brush the crust and sprinkle with the diced sponge cake, then sprinkle with icing sugar.

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Tart Artichoke Torta Salata

Ingredients:
1 roll of puff pastry, 4 artichokes, onion, 300 gr. fresh ricotta cheese, 50 gr. grated Parmesan cheese, 3 eggs, 150 gr. chopped cooked ham, 200 gr. of Swiss cheese, diced, 2-3 tablespoons oil, 2-3 tablespoons of water, salt to taste, pepper and nutmeg.
Preparation:
well clean the artichokes, slice thinly and cook in a pan with chopped onion, water, oil and salt and pepper to taste until the sauce is will be dried. In a bowl mix the ricotta with 2 beaten eggs, add the Parmesan cheese, a pinch of salt, a pinch of pepper and nutmeg, add the chopped ham, Gruyère, diced, Add the artichokes and mix together. Roll out the puff pastry with his own paper in a baking dish about 24 cm. in diameter, pour in the mixture, fold the edges inward to form a string (or puncture the bottom of the dough with a fork, take a first cooking the pasta for about 10-15 minutes, then fill with the mixture Put it back in oven to finish cooking), smooth surface and brush with beaten egg on the third. Bake in preheated oven at 180 ° -200 ° for about 30 minutes.

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Cantucci White Chocolate and Chocolate Hazelnut Biscotti

Ingredients:
120 gr. flour, 1 egg, 100 gr. White chocolate melted, 50 oz. white chocolate into small pieces, 15 gr. soft butter, 30 gr. brown sugar, 50 gr. chopped roasted hazelnuts 1 teaspoon baking powder, half a teaspoon of vanilla essence.
Preparation:
melt the 100 gr. white chocolate with the butter in a double boiler and let cool. In a bowl sift the flour with the baking powder, add the brown sugar, egg, vanilla essence, melted chocolate and mix together thoroughly, add the chocolate into small pieces and mix into the mixture. Pour the mixture on floured surface, divide in half and form two loaves about 2 cm. wide, place them well apart on a baking sheet lined with parchment paper and bake in preheated oven at 180 degrees for about 15 minutes. Remove the loaves from the oven and lower the temperature to about 150 ° -160 °, allow to cool for 10 minutes, then gently cut diagonally to form the nooks (I cut about 25), put them back on the baking sheet and bake on the side of the cut again for another 13-15 minutes. Remove from the oven the nooks and put them on a wire rack to cool.

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Francesca brought these beautiful heart-shaped cookies for Valentine's Day, here recipe Fugzu. The recipe I loved it because I love dark chocolate, so today I made them myself with the same doses of Francesca, a mold using different cutters.

Makes about 25 cookies:
200 gr. 00 flour, 100 gr. sugar, 90 gr. soft butter, 1 egg, 1 pinch of salt, 50 gr. chocolate at 70%.
Preparation:
in a bowl combine the butter and sugar, add egg and continue stirring, incorporated Sift flour with salt, add shaved chocolate, mix well and form a ball. Put the dough in the refrigerator for about 30 minutes, then remove it from refrigerator and roll it out between sheets of parchment paper with a rolling pin to a thickness of 4 mm. about. With a preferred form of the cutters cut the cookies, knead the dough again and form that moves more cookies until all dough. Place the biscuits on a baking sheet lined with parchment paper large and bake in preheated oven at 170 degrees for about 12-15 minutes, keeping the cooking. Remove from the oven and let cookies cool on a wire rack.

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A Taste in the Mind of God to jam

thank Daniela invitation to participate in this meme, which comes from a phrase from the book "Gorge" by John Lanchester.

"In other words, this recipe shows that lamb and apricots are one of those combinations have always co-existing in a relationship that is not easy but complementary seems to share a more altordine of inevitability: a Similar taste in the mind of God combinations having the status of a logical discovery: bacon and eggs, rice and soy sauce, Sauternes and foie gras, truffles and white noodles, steak-frites, strawberries and cream, lamb and garlic, Armagnac and prunes, fish soup and rouille, chicken and mushrooms. "

Basically we need to think in 15 matches which together account for perfection. My favorites, in addition to those that have already been said, are these:

1. Cream and Chocolate
2. Butter and Jam
3. Steak and salad
4. Spaghetti and Clams
5. Bread and Tomato
6. Rum Baba and
7. Cream puffs e Crema pasticcera
8. Cappuccino e Cornetto
9. Panino e Mortadella
10. Panna cotta e Caramello
11. Pandoro e Nutella (anche Pane e Nutella)
12. Latte e Miele
13. Bresaola e Rucola
14. Risotto e Zafferano
15. Olive e Capperi

Giro questo Meme, ma senza impegno, a: Roxy , Jelly , Dolciricette , Excalibur e a tutti quelli che ancora non sono stati invitati e hanno voglia di farlo!

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Truffles Oranges of

I got the recipe for these truffles from a book with all the chocolate cake, I received a gift at Christmas. For garnish truffles, there are almonds in the recipe peeled and chopped, I preferred to replace them with slivers of dark chocolate.

Ingredients:
100 gr. dark chocolate into small pieces, 80 gr. icing sugar, 80 gr. soft butter, 2 tablespoons of orange marmalade, 4-5 tablespoons Cointreau (or other orange liqueur), for garnish slivers of dark chocolate.
Preparation:
melt the chocolate in a double boiler or microwave and let cool. In a bowl fitted with a spatula, the butter and sugar, add the marmalade, built a little at a time the liqueur, melted chocolate and mix well. Let the mixture harden in the fridge. When ready, with the help of a teaspoon take a little of mixture at a time and roll into balls (I made about 24), then pass them in the chocolate shavings and refrigerate until ready to serve. If you prefer to put the truffles in paper cups.

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You Make My Day Award

The rule to follow is this: "Give the award to 10 people who have a blog that can spread joy and inspiration, a blog that makes you feel good when you visit. Tell these people to have won it by leaving a comment on their blog. Hint: You can win it again! "

Forgive me, but for me it's really hard to pick only 10 people to be awarded. I sincerely thank the dear Elisa gave me this award, I was very pleased and gave me a new energy, especially in these days that I was out for work.
So my award goes to Elisa because mi piace il suo blog e leggo con piacere le sue ricette e a tutte le persone che hanno un blog, perchè da ognuno c'è qualcosa di buono da imparare!!

Brownie Cheesecake

Sicuramente avete già visto altre ricette di questo Brownie Cheesecake, era da tempo che volevo provarlo. Questa è la ricetta di Elisa , io l'ho fatta uguale alla sua e quindi vi riporto la stessa. E' Buonissimo!

Ingredienti:

Per il brownie :

150 g of flour, 150 g of butter, 200 g sugar, 3 eggs, 1 pinch of salt, 100 g of dark chocolate, 2 tablespoons cocoa, 1 / 2 packet of yeast, milk if necessary.
For the cheesecake:

250 g of ricotta cheese, 1 egg, 70 g of sugar.

Prepare brownie mix:
melt in a double boiler or microwave the butter with the chocolate. Beat eggs with salt and sugar until mixture is puffy and fluffy, add the butter-chocolate mixture, cocoa, flour and baking powder. If it's too hard to add milk. Grease and flour a baking dish and pour the mixture.
Prepare the dough cheesecake:
mix the ricotta with the sugar and egg until well blended mixture is obtained. Pour a spoon on brownie and play games with a fork. Bake at 180 degrees for 40 minutes.

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Ricotta Gnocchi alla Sorrentina

I have already made a couple of times these ricotta gnocchi, I liked them very much! I got the recipe from the blog of Grace , whom I thank for letting me know, because I always eat those potatoes to Sorrento. What you see, I have prepared for lunch yesterday and I must say that they were much appreciated by my guests!

The recipe comes from Grace.
Makes 4 servings.
For the gnocchi:
250 gr. Ricotta, 150 of flour (plus' a spoon to work the dough), 60 gr. Parmesan, half teaspoon of salt, a pinch of pepper, nutmeg.
For the sauce:
400 gr. tomato sauce, 1 / 2 onion, oil, salt, basil, ½ teaspoon sugar, 200 gr. mozzarella or smoked cheese.
Preparation:
Cut the onion into small pieces and then sautéed in a pan with 2 tablespoons oil, then add the sauce, sugar, salt and two or three basil leaves. Cook the sauce for 20 minutes, stirring occasionally. Meanwhile prepare the dumplings. In a bowl place the ricotta, flour, Parmesan cheese, nutmeg, salt and pepper. Mix all the ingredients and then carry the dough on a floured work table. Continue to knead and add a tablespoon of flour so the mixture becomes more 'sticky, but elastic. To form the sausages and cut the gnocchi, then mark them with a fork so checkered and then allow the sauce to adhere better. Place the gnocchi on a floured surface and place in refrigerator until cooked. Cut the mozzarella into small pieces and losing excess water (or use a good smoked cheese). Bring to boil salt water and dip the dumplings. Drain after two minutes from the time they are afloat, serve with the sauce, sprinkle with mozzarella cheese and mix well. Then put them into four bowls of clay (or ceramic). Strew other cheese and bake until a crust is formed. Serve hot and garnish with a basil leaf.

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No-Knead Bread (No Bread Mix)

Yes I know, in my blog there are just recipes for cakes and pies, but with the new year I decided to post some of your recipes, including several from mine, that I'd try to do when I have some free time.
Surely you've seen this bread on other blogs. I had read the recipe and saw the video Blog Maria Giovanna few months ago and I was intrigued, then I review Blog also Dandolo, so I decided to try to make bread in this holiday season.
Note:
I've used for cooking a pot of 22 cm high. in diameter.

Happy New Year to All!