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Chicken almond parfait with red fruits


my friend Bibi:
... and came quietly! I

100 grams of blanched almonds, skinned and I toasted in a pan, I added the chicken pieces (I'd put it to marinate in the fridge with a few tablespoons of Marsala wine, soy sauce and a teaspoon of sugar) and without Brown added a tablespoon of cornstarch (or flour, or starch) to thicken. I added the other
marsala and soy sauce until it reaches consistency, color and flavor of the sauce suitable to my needs
I did not put salt because the soy was already quite salty ... Very simple and good

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this and 'very good indeed.

4.5 dl cream
100gr. icing sugar
biscuits about 1 vanilla pod 50grammi

red currant or blackberry or raspberry or strawberry
150g caster sugar 1 egg white


Crumble the biscuits and mix with vanilla seeds, removed from the pod. Whip cream soda
well with icing sugar and divide equally into two containers (previously cooled in the refrigerator)
Incorporate one of the two parts of cream biscuits crumbled.

cling film to cover the bottom of a mold for plum cake and cover with half 'of the mixture of cream and biscuits.
Put in freezer to firm up to 10m.

Wash and clean the currants or fruit and blend chosen by keeping some for decoration. Embed
the fruit puree and the remaining cream to form with the compound so 'got a second layer inside the mold, complete with cream biscuits mixed level the surface with a spatula, place in freezer for at least 3 hours

Before serving, lightly beat the egg white and dip the fruit aside for decoration drain well and dip in granulated sugar to achieve a frosted fruit.

E 'buonisssimo.
This version and 'Mary

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these eggs were made and decorated cakes from my teacher Angelo Principe.

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potatoes with asparagus, shrimp and squid


The recipe 'chef Fulvio Raffanini:



for 6 oz. 400 grams of cleaned squid
. 300 shrimp clean
nr. 3 medium potatoes boiled in their skins and cool
nr. 10 asparagus spears cut for the blade
news
red pepper salad with extra virgin olive oil daducci
.

chives salt, pepper, paprika
lemon juice - saffron

Fry the squid in a hot frying pan with a little oil, add the shrimp cut in their length in half (well, when it is cooked almost looks like a flower - see photo), finish cooking (very short), covering them away from heat, add salt and pepper.
Arrange the sliced \u200b\u200bpotatoes on the plates and a flower conpargere with sliced \u200b\u200basparagus.
Place the center of the flower of squid and shrimp, season with olive oil, salt, pepper, lemon juice and saffron. Daducci end with red pepper and chopped chives, a sprinkle of pepper.

This dish is very simple but highly choreographed!

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Tired of the usual white bread '?



you're tired of sliced \u200b\u200bbread 'of the super?
then try this: (recipe Marisa)

500 g 00 flour 1 teaspoon salt

25 g of yeast

250 g of warm milk 30 g butter 500 g
Mix flour with the yeast dissolved in half the milk and warm indicated. Add a pinch of salt and butter, mixing with the rest of the milk. Knead vigorously for 10 minutes, a ball, make an incision in the cross, cover with plastic wrap and let rise in a warm place for 2 hours.

Butter a mold pum-cake, with a capacity of about 1 liter, pick the dough, knead again and give him a sausage shape. Place it inside the mold and let rise until it does not spill.

Practice incision with a sharp knife along the length and bake at 200 degrees for 40-45 minutes. Turn out the bread warm and let cool before eating.

the mold I bought at Rinascente Viale Certosa and 'a white bread mold' so 'and' written last year and there 'was some kind of promotion (not prices) papers for baking

Enforcement and photos are Elastiga

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know to make a good pie?




how many times we said we
a cake?
Siiiii cosaaa?
a tart fruit ... mmmhhh great idea !!!!!!!
And the recipe?
cerchiamola internet ... mumble mumble .... put the word tart sangoogle and you open up a world .... but that world?
what will be 'the right recipe, the one good idea, one that succeeds the first time as beautiful as the sun our tart ....

hard to say and hard to do especially .....
help me?

while you do 'the recipe for cake with starch:
200gr. flour (and 'double zero was used as the mill swords)
100gr. starch (the starch cake with goodness It is a 'heavenly)
170gr.
sugar 150gr.

butter 4 egg yolks 1 lemon 3 teaspoons baking

a pinch of salt

First we sift the flour with the starch and a pinch of salt, then begins to knead and agg, egg yolks, add the softened butter (left for a while 'at room temperature) sugar , grated lemon rind and juice of half a lemon. Once formed
Pallozzi to put to rest in the refrigerator, wrapped in plastic wrap

Remove from the refrigerator and a good seal with this cake pastry and prick the surface from there it all depends on your imagination you can do with jam

cream
chocolate pastry cream with lemon cream

short, the pastry shell and 'only a container does the rest to your imagination

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cake high in the microwave function



pan suitable for cooking and crisp for dessert:
280gr.
30g flour. starch

5 eggs 3 teaspoons baking powder 4 pinches of salt

200gr. of soft butter cream
180gr.
sugar 1 small glass of Strega liqueur, I had not and I put a glass of Grand Marnier.
cubes of candied fruit, I put pieces of cedar bought at the market, of course, candy
30g. raisins, I did not I put
almonds over the cake into slices and powdered sugar

I put the butter cream with sugar until and 'become a fluffy and frothy, it must be like a creamy mixture, then never get tired to mount these two ingredients, it is the success of the pie.
I added the Grand Marnier gently and then slowly one egg at a time, by incorporating more before adj. another.
I sifted the flour mixture slowly stirring with a whisk from the bottom up and I finally adj. candied citron. I
amalgamating well with delicacy, I put in the cake pan greased and floured crisp and cooking times are the ones I posted above.

Wanting it in the oven at 170 degrees oven for 50m

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crisp and maybe I'm done ....






if you need further explanation I am here please contact me.

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and continues ....

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E 'on the course fresh pasta I'm doing and the chef 'Fulvio Raffanini:

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sisters cream cake with chocolate mousse Similar




'm in the mood to courses and so' I attended the first course of the Simili sisters.
I found myself very well and also, I propose the cake S. Mark
in practice and 'wet a sponge cake with a liqueur of your choice completely covered with cream and last but not least the caramel.
Good pie is really good.

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course with this scale results in a large bowl of mousse is also suitable for 6 / 8 people, the ingredients can be decreased according to needs'.

500gr. dark chocolate (prefer that to 60% cocoa) 150g milk

8 4 egg yolks

150gr.
50g of sugar. cocoa
700gr cream.

That 's a mousse so versatile that it can' be used to fill cakes, cream puffs' can be eaten as a dessert spoon, etc..

Melt the chocolate in a double boiler with milk
Once dissolved, remove from water bath and let cool.

Meanwhile whip the cream to sift the cocoa and sugar with the egg whites and prepare a meringue.
How all this and 'ready to join the yolks then the chocolate before the chocolate meringue and whipped cream with the last whips. Pour the mousse so
'obtained in cups or leave the container in the refrigerator and allow to stand for a' time and then use it as more 'you like.

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The tarte au chocolat Maurizio Santin


Thanks to my friend for this recipe Bibi chocolaty Santin:


pastry cake from 30 cm to 500 grams of flour


375 g butter 250 g sugar 3 egg yolks


(I did not want to try a new pastry and I used that used in the grandmother's cake)



cream 400 g chocolate 55%
300 grams of cream (ooops. .. I just realized that I there I put 400 grams! thank goodness si è adddensata lo stesso!!)
100 gr di latte
2 uova

La pasta frolla deve cuocere in bianco (non metà cottura, deve proprio cuocere...).
Preparare il ripieno sciogliendo il cioccolato ed unendo poco alla volta la panna ed il latte portati insieme a bollore. Una volta amalgamato il tutto, unire un uovo alla volta.
Versare nel guscio di frolla e, delicatamente (è liquido), mettere in forno a 110° fino a che, scuotendo un pò il forno, si intuisce che è cotta (deve diventare budinosa) - circa 50 minuti.
Lasciare raffreddare (Santin ha detto che è una torta da gustare a temperatura ambiente) e poi....FARSI DEL MALE!!

Esecuzione,commenti e foto sono by Biby