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I pull up? Of course, with sweetness! Cous cous

Uccio When I confessed to being somewhat tired because of his work, I immediately thought, what better than a tiramisu for - in fact - bring it up? More logical than that ...! :)

I also realized that a recipe "Original" for the Tiramisu is like finding a needle in a haystack: everyone believes it in his pocket and proudly flaunting. I do not have a family recipe, tiramisu is made by me a little eye, or reading the back of the package of ladyfingers (not Pavesini! The only family secret for the Tiramisu is to * not * exhaustive use Pavesini, is a dogma).

So I said, read the recipe on the back of the pack. But with a little variation staff: mascarpone nothing but cottage cheese. For two reasons: I had the ricotta in the house and I had taken a blow to greet him;)

not spaccerò this recipe recipe true, beautiful, an officer of Tiramisu. No. Just tell you that is very good, delicate and light.

If you want to replicate it, I'll be happy. If you want to continue with you, no problem! Post it in the comments and I will be happy to try it;)

Tiramisu Ricotta

Ingredients (8 servings): 400 g ladyfingers

400 g cottage cheese [or mascarpone, if you want to remain faithful to the original]

3 eggs [I put 2]

4 tablespoons sugar

a coffee maker from 6 [I Have made a 6 and a 2]

Half vial of vanilla flavor

4 tablespoons Cognac [5 but also depends on the taste: p]

Cocoa powder for dusting

Beat the egg yolks with sugar until the mixture is creamy.

Add the ricotta and mix until a homogeneous blend.

In another bowl whip the egg whites with a pinch of salt and gently incorporate the mascarpone cream, along with half a vial of vanilla flavor.

quickly Dip the ladyfingers one by one in the sugar and coffee laced with cognac, place the biscuits on a baking tray (square).

Cover the biscuits with a layer of cream, sprinkle with cocoa.

Repeat the process until the ingredients. Sprinkle everything with the cocoa and let cool for at least an hour before serving (preferably overnight).

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time!

I love the kitchen because you are always new discoveries and pleasant, and because there is always something to learn.

these days I've added a new word to my culinary dictionary: cous cous .

I would save a plate lunch / dinner, for fast and suitable for any occasion.

Cous Cous with tomatoes, tuna and zucchini.

Ingredients (a nose for 4 people) 250 g cous cous

1 zucchini [maybe it was better two, but I had only one]

20 datterini

tomatoes 1 large tin of tuna

2 cloves garlic,

oil, salt, pepper, herbs

Cut the tomatoes into small pieces and place in a bowl with three tablespoons of olive oil, crushed garlic, salt and pepper.

Marinate for an hour.

Meanwhile, saute the zucchini with a tablespoon of olive oil and season with salt, pepper and herbs. Skip the tuna with zucchini.

Prepare the couscous as per instructions (I recommend before you toss the cous cous in the water, mix it with two tablespoons of oil and "grainy" with a fork, or mix with a fork, so that once in the water no lumps), add the zucchini, tuna, and finally the tomatoes. Stir-fry and serve.

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Del upset as a recipe and get something fantastic

I confess that I have no problems in the kitchen with a recipe and a twist to suit my needs. I would say that sometimes are just reckless in the kitchen preparing, cross my fingers and go! Most of the time, fortunately, comes something good, like this: D
The start is a recipe for chocolate pudding and apricots. Too bad that my favorite diner does not like apricots. No problem: I have replaced with a fruit salad of plums, apples, pears and apricots (10 g to 200 g total).
The recipe also calls for a steamer (to steam), but not having a pressure cooker, or having to wait like 2:30 a.m., I took the method of sticky toffee pudding cooking: 30 minutes in the oven to 180 degrees.
The sweet, I think, has a component of cocoa / chocolate too high, sometimes covering the fruit flavor, but it's definitely good because it remains soft and retains its aroma and taste the following day (after it has passed schiscetta night in the trunk of your car ... well, not exactly the ideal situation, as if to say: p).
Here is the original recipe, by the way my edits.


Chocolate and apricot pudding - Pudding chocolate and apricots.



Serves 6 :
100 g butter softened [zone]
200 g apricots into pieces, ready to eat * [Noberasco salad consisting of plums, apples, pears, apricots]
4 tablespoons brandy 100 g ground almonds


25 g cocoa powder 100 g self raising flour
1 teaspoon baking soda [if you have not, that's fine also baking powder]
140 g brown sugar

2 eggs 4 tablespoons milk
100 g dark chocolate, chopped 2 tablespoons honey
[a] *

apricots into pieces, ready to eat = I bought a mix of fruit Noberasco, like plums in a box not as dry nor as syrup, nor even those candied. There are pieces of fruit already sliced \u200b\u200band packaged, vacuum, just ready to be eaten as a snack. Here, they are those. I found them together with nuts all'Esselunga.

For the chocolate sauce [I have not prepared]
100 g of dark chocolate, chopped 284 ml cream


Put the apricots [salad] In a saucepan along with the brandy. Bring to a boil, then let the brandy evaporate. Cool. In a bowl
overthrow the ground almonds, sift over the cocoa powder, flour and baking soda [yeast] and mix well.
In another bowl mix butter and eggs until creamy. Add to a eggs and milk.
Combine the two mixtures (flour and cream), add half the apricots cut into small pieces [I have joined all the pureed fruit salad], then add the chocolate into small pieces [zone].
With apricots line the whole remained bottom of the pan, over colarvi honey and add the cake mix.
[Having shredded the whole fruit salad and having added to the mix, I simply colarvi over the honey and turn it into a greased baking sheet].
Cover tightly and steam for 2:30 a.m. [I have no idea how to do is to steam (pressure cooker?), So: in the oven at 180 ° C for 30 minutes].
Towards the end of cooking, prepare the chocolate sauce: to overthrow the ingredients in a saucepan, heat and stir until the ingredients are thoroughly mixed. Cool the pudding for 10 minutes, then serve with chocolate sauce.

Recipe taken from: "101 tempting desserts," Good Food Magazine (BBC Books).