E' la prima volta che ripeto qualcosa di gia fatto, ma il precedente era con avanzi di pure di patate. Questa volta è partito proprio come gateau =)
Ingredienti:
800 gr. patate
150 ml panna
150 gr. mortadella
2 uova
150 gr. mozzarella
30 gr. pecorino
olio, sale, pepe q.b.
Lavare e cuocere le patate in acqua salata, scolatele e pelarle. Schiacciare le patate e trasferirle in una ciotola capiente.
Unire le uova sbattute, con pecorino, pepe, sale e panna.
Aggiungere poi la mortadella e la mozzarella.
Trasferire tutto in una pirofila imburrata e cospargere di parmigiano (io non avevo il pane grattuggiato :p)
Cuocere in forno caldo a 200° per 20 minuti =)
La settimana più calda mai vista a Londra! Il piatto stasera non era proprio appropriato dato il caldo, ma sono amante delle melanzane e non ho saputo resistere!
Ingredienti:
1 melanzana
1 peperone verde
Penne q.b.
1 mestolo di sugo
80 gr. parmigiano
80 gr. mozzarella a filetti
sale q.b.
aglio
basilico q.b.
pepe q.b.
Lavate le verdure e tagliatele a cubetti.
Fate scaldare un po d'olio in padella e fate rosolare l'aglio in camicia. Aggiungere poi le verdure tagliate, salare e lasciare cuocere per 10-15 minuti.
Aggiungere il sugo e il basilico e lasciare cuocere per altri 10 minuti a fuoco medio.
Nel frattempo cuocere la pasta in acqua salata e scolarla aldente. Aggiungere la pasta al condimento con una tazzina d'acqua di cottura, lasciar mantecare e aggiungere i formaggi.
Una volta sciolti spegnere il fuoco.
Aggiungere infine pepe e altro parmigiano.
Servire =)
Since deciding to tell the entire internet that I’d gone off the deep end and onto a Real Diet for a couple of weeks, I’ve gotten many lovely notes, e-mails and tweets. Most are just to give a little virtual high-five and a bit of cheerleading, but a few are inquisitive. “What diet are you on?” one will ask. “What kind of results are you getting and what suggestions would you have?” inquires another.
Oh, people. I’ll be honest with you. I am the worst dieter EVER.
Well, Mauro's birthday tonight =D
Ingredients:
1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, at room temperature
3/4 cup light brown sugar
1 teaspoon pure vanilla extract
1 large egg
1/3 cup milk powder
2 cups chopped candy bits (I used Snickers, HoneyCrunchy, M&Ms, and white chocolate buttons)
Preheat it to 180 degrees. Line an 8×8-inch square pan with aluminum foil or parchment paper and lightly spray the pan with nonstick cooking spray.
Cut into little pieces all the bars and candies that you have.
In a medium bowl, whisk together the flour, baking powder and salt.
In the bowl of a electric mixer fitted with the paddle attachment, beat together the butter, brown sugar and vanilla on medium speed until light and fluffy, about 2 minutes. Beat in the egg until well-blended. Scrape down the bowl and beat in the malted milk powder. Add the dry ingredients in two additions on low speed and beat just until combined. Stir in two-thirds of the candy bits on low speed.
Give the batter a final folding by hand with a spatula to make sure there are no dry pockets and the batter is evenly mixed–it will be very thick. Turn the batter into the prepared pan and smooth it evenly. Sprinkle the remaining candy bits evenly over the top and press lightly into the batter with your palms.
Bake until the bars are deeply golden and have just begun to pull away from the sides of the pan, 35 to 40 minutes (they will still look soft in the center). Cool completely in the pan on a wire rack. Remove the slab to a cutting board and cut into 16 squares =D
Sticky Toffee Pudding is British in origin. It is a date filled 'cakey' pudding with a sweet flavor and a sticky, gooey and moist texture that begs to be served warm from the oven with a generous helping of toffee sauce poured over top. I think of it as a cold weather dessert, or at least that is when I find it most welcoming.
Ingredients:
200 gr. dried dates, pitted and finely chopped
1/2 teaspoon baking soda
180 ml. boiling water
165 gr. all purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
75 gr. unsalted butter, room temperature
160 gr. light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
For Toffee Sauce:
160 gr. light or dark brown sugar
85 gr. unsalted butter
180 ml. heavy whipping cream (double cream)
1/4 teaspoon pure vanilla extract
Preheat oven to 170° and place the oven rack in the center of the oven. Butter or spray with a non stick vegetable spray, an 8 inch (20 cm) square baking pan.
In a stainless steel (or heatproof) bowl place the dates and baking soda. Pour the boiling water over the dates and stir to combine.
In another bowl whisk together the flour, baking powder, and salt.
In the bowl of your electric mixer, or with a hand mixer, beat the butter until soft and creamy. Add the brown sugar and beat until light and fluffy. Scrape down the sides of the bowl as needed. Add the vanilla extract and beat until incorporated. Add the eggs, one at a time, beating well after each addition. Then add the flour mixture and beat until combined.
Fold in the dates, along with their liquid.
Pour the batter into the prepared pan. Bake for about 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and place on a wire rack. Then with a wooden skewer or toothpick poke holes over the entire surface of the cake. Pour about 1/2 cup (120 ml) of the toffee sauce evenly over the top of the cake.
Toffee Sauce: While the cake is baking, place all the sauce ingredients in a small saucepan. Place over medium heat, and stirring constantly, heat until the butter melts and the sugar has dissolved.
Serve the cake warm from the oven with the remaining toffee sauce. If desired, sprinkle with chopped pecans or walnuts =D
La sto rimandando da giorni, per lavoro, stanchezza e via dicendo.
Oggi sono OFF e finalmente posso dedicarmi alla preparazione =)
Ingredienti:
500 gr. patate
150 gr. speck
provola affumicata/mozzarella
besciamella
sale q.b.
Lavare e nettare le patate, tagliandole nel senso della loro lunghetta e ricavarne delle fettine non troppo spesse ne troppo sottili. Friggete le patate in olio bollente e sistemarle su un piatto con carta assorbente.
Realizzare la besciamella con 1lt di latte, 100 gr. burro e un pizzico di noce moscata.
Ricoprire il fondo della teglia con uno strato di besciamella, poi uno strato di patate, poi speck e prola e così via fino all'esaurimento degli ingredienti.
Cospargere di parmigiano e fiocchetti di burro e infornare in forno caldo a 200° per 15 minuti.
Lasciar riposare una mezz'ora a forno spento e servire =)
In questo celestissimo giorno di sole, si riesce a percepire un atmosfera estiva nell'aria in questa fredda Londra!
Essendo questo un bel piatto estivo, ho pensato che fosse perfetto per oggi =)
Ingredienti:
5 fette di Pan Carrè, senza crosta
3 uova grandi
Parmigiano q.b.
10 Pomodorini
4 fette di salame
sale q.b.
pepe q.b.
1 pò di latte
Ammorbidire il pane nel latte e strizzarlo bene. Aggiungere al pane le uova e il resto degli ingredienti.
Riscaldare una padella con un filo d'olio d'oliva e versare il composto. Farlo dorare su entrambi i lati e servire calda =)
Ingredients:
3 full tablespoons of chocolate ice cream
1/2 cup cold milk
3 Snickers Bars, cut into pieces
Pur all ingredients in your mixer and let it whisk for 3-4 minutes.
Enjoy =)
Frozen Banana Bites are coated in healthy things like peanut butter, ground flax seed or trail mix and then dipped in chocolate. A recipe that represents equilibrium: a perfect balance between health and flavor. All the ingredients are healthy. And all the ingredients rank high on flavor, especially when combined!
Ingredients:
4 small bananas
100-120 gr. unsweetened dark chocolate
2 tablespoons crunchy peanut butter
1-2 tablespoons of milk
Cut bananas into slices and spread them with peanut butter.
Put them on parchment paper and let them freez into the fridge or freezer.
Melt the chocolate and, once melted, pour the milk in. Remove bananas from freezer and roll them into the chocolate.
Put them again on parchment paper and put again in the freezer to freez.
Once frozen decorate as you want =)
Ingredienti:
500 gr. maccheroni-rigatoni
150 gr. scamorza o fontina
100-150 gr. prosciutto cotto
300-400 ml. panna
4 uova
Parmigiano
sale, pepe, noce moscata q.b.
Cuocere la pasta in acqua salata e lasciar raffreddare.
Sbattere le uova e unire sale, parmigiano pepe, spezie e panna e mescolarle alla pasta raffreddata. Imburrare una pirofila e versare parte della pasta, prosciutto, poi formaggio e continuare fino all'esaurimento.
Cuocere a 180° per circa 35 minuti. Servire con parmigiano =)
This is perfect as sobstitute of a dinner. Light and healthy, idel for cold evenings. I loved it!
Ingredients:
1 ripe banana
6-7 strawberry (to taste)
pure vanilla extract
2 cups of milk
1 tbsp white sugar (optional)
(You can change strawberries with 4 full tablespoons of Nutella)
Put every ingredient in your mixer or shaker and just switch it on =)
With Nutella cream is delicious as well if not more!
