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Packed Lunches / 2

Despite having little time I thought it would be nice to have something sweet to eat. In reality it was just what the reasoning ... I said to myself: I want cake! In particular madeleine. Too bad I did not have half a day to make the dough. Then I said lemon cupcakes with the frosting (I'm going crazy), but at 20 I realized I did not have ricotta in the house, and also have a little flour. So, no, I did it my way as usual: Changing a recipe, the one that came closest to the ingredients I had at home. The recipe is from Brussels sprouts, and originally expected just yogurt and pistachios. I was home in six flavors of yogurt, but not a plain yogurt, so I thought, but yes, I think it goes well with apricot yogurt with pistachios, hazelnuts and almonds. And so on. A dash of cinnamon and ginger for half give warmth to the taste, et voila, the cake is served.
cake with yogurt and pistachios (say)
Ingredients: 180g

sugar 180g flour 150g unsalted shelled pistachios
[pistachios, almonds and hazelnuts 100 g] butter
150g
yoghurt 150g white [one little jar apricot]
eggs 3
baking powder 1 tablespoon ground cardamom 1 teaspoon


Blend the pistachios, add cardamom, melted butter, flour and sugar, then eggs and yoghurt, mix well. Grease a baking dish and pour the mixture of 21cm. Level the surface and bake at 180 degrees for 45 minutes until the cake is golden brown.

Recipe: Brussels sprouts.

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Packed Lunches

acrobatic Today was a Saturday, in the sense that they have been around almost all day, looking for a pair of sunglasses scrausi (read: cheap) to wear when I do sports ; I would ruin my Gucci that I love so much (and which cost so much ...: P), so I shot a little about the optician's shop, and you know they are hard to please!
All this to say that I had little time to prepare a packed lunch for tomorrow, so I thought what I'd could cook quickly and it was handy and convenient. Answer: muffins, salty!

Muffin with cheese and bacon .

Ingredients for 12 muffins

250 g flour 250 g of milk


50 g grated Parmesan cheese 1 / 2 tablespoon baking powder for pies
50 g of olive oil 2 teaspoons
(razed ) salt [1 ½]

1 egg 130 g of bacon, diced 100 g

Toma Piedmontese

Mix all wet ingredients (egg, oil and milk) and then add the dry (flour, salt and Parmesan grated), stirring quickly.
Add the yeast.
Proceed adding the ingredients to taste. I used diced bacon and Toma Piedmontese, because I wanted to dispose of them;)
Butter the muffins from tins and fill about 3 / 4, then bake at 180 degrees for 15-20 minutes.


Recipe: I do not know! I admit my guilt, I found it in the archives of my Mac At first I thought it was taken from the site Emmentaler, but I guess not so much. So, anyone who passes by here and wish to claim the recipe will get justice and tell me;)

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course balloons - how to make the Sword

1. stretches from both ends a deflated balloon, to prevent outbreaks while you are inflating. Inflate the balloon with the appropriate pomp, leaving a few inches deflated after that will be filled with twists and knots, the next steps to avoid pinch and rub the balloon too much, otherwise it heats up and bursts.
2. Tie the balloon and fold in on itself for about 25 cm, so it will take the form of two sausages of different sizes, side by side. Fold the smaller sausage on itself for half its length, the shape of the balloon will turn three side by side sausages: one larger and two smaller ones in equal measure.
3. Grab hands with two sizes and three sausages, half way between the two equal, makes a complete twist. The sword has taken shape: the handle will be the shortest part, dominated by the two side ears, the "Blade" will be the longest portion of the balloon. The correct sizing of the different parts will only be a problem for the year.

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course balloons - how to make balloon dog

1. First, take a balloon and gonfialo with the help of a blower. Make sure to leave about 4 cm when deflated. balloon. This part will serve as the surface expansion when you're going to do the rotations and joints. Tie the balloon to readily prevent air from escaping.
2. 
   
   Grab 2 balloon near the knot, freeing the party remained deflated. Create a "sausage" of about 3 cm. turning on itself: it will be the nose of the dog. Produce then two "sausages" of the same size (3 cm.) Uniscine ends with a rotation and fix the nose: You create your ears.
3. 
   
   3
   Proceed then in the same way with two "sausages" bigger and fix that serve as legs, turning them under the nose. Skip to the body: a "sausage" of about 7-10 cm. It connects the hind legs by running the same operations done for the front legs. The rest of the balloon will be the tail that you're going to fix the top of the rear legs.
   With the permanent marker marks the eyes and the mouth of the dog.

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course balloons - how to make the balloon flower

1. gonfialo Get a balloon and with the appropriate pomp, leaving about two cm. a deflated balloon to give the possibility to expand the air as you do the twisting. Tie the balloon and secure the ends deflated to the node, creating a wild sort of circle. Then make a twist by creating a central "eight".
   
2. 2 Bend your "eight" by overlapping the two circles and make a new rotation center perpendicular to the first, creating four small circles connected to each other. At this point you will format the corolla of your flower. So take another balloon, and gonfialo annodalo: Will the stem of your flower.
   
3. 3
   About half of the stem leaves creates two parallel each other: making the axis of about 6 cm. away from each other and then all legal. Do the same for the other leaf. It then creates the center of the flower making a ball upper end of the stem: fix it with a twist. You can pass the ball between the petals and the pressure they exercised the fix: the flower is ready.
   

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1. Inflate a balloon leaving a tail of 12 cm, tie;
2. Muzzle: Run a bead of 5 cm;
3. Cheek: Model a bubble 4 cm;
4. Ear: Creates a bubble of 3 cm;
5. Front: Run a bola 4 cm,
6. Ear: It creates a bubble of 3 cm;
7. Cheek: Proceed with a bubble of 4 cm;
8. twists closing the last 5 bubbles beneath the nose, ears
9. Refine practicing a twist to "ear";
10. Enter your nose with your fingers inside the head wedged between the jaws;
11. Neck: Run a bead of 4 cm ;
12. Legs: Formal twists to make 2 rings of 6 cm;
13. Belly: Creates a bubble of 4 cm.

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balloons - how to make How to make

1. Inflate the balloon
2. Create a bubble of 7 cm and one 3;
3. Create a twist by ear;
4. Create ring about the size of 15 cm;
5. Roll the remaining balloon and stick it inside the ring by force;
6. Take another balloon, pull it in the center x 2 or 3 times (this is used to inflate it to the center) ;
7. Create a bubble of 10 cm;
8. Divide half the bubble;
9. drop them into the center of the head making him do a snail giro attorno;
10. Ora crea i pon pon come quello della coda del cane, così ottieni gli occhi sballonzolanti.

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Picnic Trips rhyme with cake

More than sweet, I love salty, and I have a soft spot for the cake, especially Morbidoni that:)

For Rolex Masters Monte Carlo I had the wish to use it as a main course of our lunch, so I armed myself with patience and even unconsciousness, and I kneaded by hand for 20 minutes.

Needless to say, I wondered how it is possible that the housewives are overweight to me those 20 minutes were enough to prove the same effort of 20 minutes of tennis, you see ... the second

and third round of focaccia (for the trip to Verona and the sailing course Uccio) I decided to relate with the bread machine Uccio. It saves time, because it was priceless answer the mail as the car dough, but I must admit with pride that my dough between her and there was no difference! So, one of two things: either the car is very good at imitating the human dough, or I have mixed very well.

Anyway, I recommend this very cake Anise & Cinnamon, is very good! It is really soft for 2 days (but both can not resist two days ...).

Superfocaccia Anise & Cinnamon

ingredients for a baking pan 26x36 cm:

0 500 grams of flour 150 g greek yoghurt
250 grams of water

10 g salt 1 tsp sugar 1 pat of lard
[replaced with 2 tablespoons extra virgin olive oil]
2 tablespoons extra virgin olive oil 12 g fresh yeast
[replaced with a packet of dried yeast]

the emulsion:

3 tablespoons oil

3 tablespoons of water

salt coarse or fine salt

Put the flour in the bowl [if hand mixed in a bowl with high sides and pour slowly the water where you have done, dissolve the yeast and sugar [if using dried yeast, follow the instructions on the back of the sachet] .

Knead a little, then add the yogurt. When the mixture is smooth, pour in the salt, mix well at least 15/20 minutes, the dough should be elastic good. At this point add the oil and lard.

Knead well until absorbed, would result in a very soft but not sticky dough.

E 'can also do this by hand.

Place in a large bowl and cover with foil, then let it rise in the oven turned off the light bulb turned on about 1 hour and 45 minutes [I did not understand the usefulness of the light bulb, I followed the suggestion Manitoba Flour: Put the bowl to rise in the oven preheated to 50 ° with lamp off: p].

After rising a well oiled baking pan about 36x26 cm stendeteci fine leavened dough immediately without working again.

The emulsion prepared stirring well water, oil and salt, then pour it slowly on the cake by the large holes in the dough.

yeast Wait approximately 30 minutes and bake at 200 ° until that will be a nice golden color [10-15 min].

Recipe: http://aniceecannella.blogspot.com

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Dispose of Easter eggs / 1

assume Easter eggs that have already disposed of for a while, in fact I spent a lot of time to post this recipe.

However, if you will never want to eat something light and tasty biscuit, here, you know maybe something to consider;)

(And then, let's face it, this recipe was just an excuse to use the sac-a-few!)

Biscuits Viennese chocolate

Ingredients (for about 35 shortbread)

115 g butter at room temperature

2 tablespoons cocoa powder 125 g flour

2 tablespoons milk 60 g sugar

To cover :
125 g dark chocolate taste
grain (hazelnuts, pistachios, almonds, etc..) [I I used crumbled granola]

Mix the butter and sugar until the mixture is frothy.
Sift flour and cocoa and add to the creamed butter and sugar. Mix well. Add milk and mix again, you have the dough, not too hard nor too runny, with a buttery texture.
Preheat the oven to 180 º. Put the dough in a sac-a-few scratched from the spout. Lined a baking tray with baking paper and shape the biscuits 5-6 cm long.
Bake the shortbread for 12 minutes and let cool on a rack.
Melt the chocolate in a double boiler: scatter it and put it in a saucepan. In another pot a bit 'bigger boil water. Place the saucepan with the chocolate on the greater without directly touching the water. The chocolate will melt so slowly, turn it every so often to melt evenly. Once you have transferred the melted chocolate in a bowl. Wet one by one the shortbread in chocolate (only one end) *, place them on a tray lined with baking paper and sprinkle grain over the chocolate. Do
thicken the chocolate at room temperature.
* To make the grains stick to the melted chocolate is good to put it right after you dip the shortbread in chocolate, so as to prevent it cools and dries.

Recipe: Giallozafferano .