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vegetable tart lemon-scented roses

Rose Cake ... the name evokes romantic thoughts of course ... if he is good ... much better!

I tried different batters before getting to this and I must say that preparing, processing, I found what satisfies me.
Nothing stuffing with butter .. but filling of pastry cream flavored with grated lemon peel and raisins! We come to the recipe ...

Dough:

400 grams of flour Manitoba
75 g butter
75 grams of sugar
8 g of yeast
2 eggs
grated rind of 1 lemon
100 grams of milk
Cream:

1 / 4 of liter of milk
2 egg
45 grams of flour
60 grams of sugar
grated rind of 1 lemon
1 / 2 teaspoon of vanilla extract (not more)
Also:

Sultanas (at least 60 grams)

First, mix all ingredients
in a bowl, including the yeast dissolved in milk at room temperature ...

Transfer the everything on the floured surface but not go overboard with a veil farina.mettetene sometimes if the ball would stick ...

work up to obtain a smooth, soft mass.

Put the ball in a large bowl .. Cover and place in a warm place, until it has tripled the volume ... so ...

sgonfiatela now on a work surface and roll into a rectangle, with a thickness of 1 / 2 cm ...

Distributed over the cream you have prepared during the rising and allowed to cool in the fridge. Make it respecting the dose I gave you .. how can an ordinary custard .. a bit 'more consistent.

Sprinkle on cream, made uvettta soak in rum for a few hours and drained ..

Roll up the stuffed pasta, starting from the shorter side .. and sorry but This step does not have the pictures ... then I do not roll so hard ...

Cut the roll into twelve pieces .. approximately 3 cm high. Personally I prefer this cake is not too high ... but if you like the most high .. do not spare.

Now Lay the pieces in a mold (26 cm) of which have covered the bottom with parchment paper ... you see ... I'm a bit 'spaced out ..

Pennellateli with beaten egg and milk and let them rise again.

After the second rising will be so ..

At this point, put in preheated oven at 180 ° .. good to finchèl cake will have a beautiful color .. usually the part tend to color more than before .. do not expect it to become dark, metteteti over a pair of overlapping sheets of baking paper ..

When cooked it should be so! (FIRST PHOTO)

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cold coconut cake and strawberries Risotto


here I am in a long time, this month I've been busy with work, but today I have some time =) this delicious cake , and eat another slice was as if there were crumbs 2!!
if they are eaten!




Ingredients for base:


250 g 100 g butter cookies


Ingredients for the coconut part:

400 ml coconut milk 5 g
gelatine (2 sheets and a half that of the angels)
100g caster sugar 1 teaspoon of vanilla extract


Ingredients for the part with strawberries:


600 g strawberries 50 g starch or starch or cornstarch
250 g sugar


a teaspoon of vanilla extract To decorate:

What I prefer I used a coconut and strawberries in the middle .. but I wanted to do in theory but not with strawberries and tortagel I had enough strawberries

Preparation: Whisk
cookies, and add the melted butter. Put the mixture into a mold of cookies from 20 cm in diameter flattened with your hands or a spoon.
Soak gelatin for ten minutes in the meantime, heat the coconut milk with the vanilla and sugar until it is dissolved. Add the squeezed gelatine and stir until completely dissolved. Pour over biscuit base and chill in refrigerator. Qundo started is hard enough to prepare the strawberry mixture.
Blend strawberries with sugar and vanilla. Put the mixture in a saucepan. Mix the starch with strawberries, first with a small part then add the rest in the pot so that lumps do not remain. Place over heat and cook for about 5 minutes from when it starts to boil. Pour on the rest and allow to solidify. Then decorated as desired.

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Hello guys!! by Friday I'll be on vacation for two weeks, if not vederte post but rest assured that we are on holiday with my love! go to Sarno (SA) we have great fun =) let so many comments so the site will be active with your comments =)
but before I go I leave you with this recipe =)

Ingredients (serves 4):

400 g seafood mixed
150 g shrimp
peeled 250 g round grain rice 100 g
onion to thinly sliced \u200b\u200b2 cloves
' garlic
chopped 2 shallots
chopped 1 tablespoon dill
chopped 1 tablespoon olive cream
' oil
3 tomatoes
30 cl of wine
75 cl dry white comic fish
salt and pepper
Preparation:
In a thick bottom pot , blow up the rice in 2 tablespoons of olive oil until it becomes translucent. Add the fish stock and cook for 20 minutes, stirring spesso.Nel meantime, sauté the onion, garlic and shallot . When they are golden, add the seafood , shrimp and tomatoes. Cook for 2 minutes and a drop of white wine. Cook for another 5 minutes. When the rice is almost cooked, add the seafood and salt and pepper. After 5 minutes add the dill and cream. Serve hot.

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Emmental and zucchini soufflé

afraid that your soufflé be a disaster? Do not worry: just follow the basic rules ...
First, greasing the mold until the ' edge, being careful not to leave fingerprints: in this so, there is no danger that the soufflé remains attached to the walls. And, of course, do not open the oven during cooking ...

Recipe Ingredients:

200 grams of zucchini
3 eggs
20 g butter
60 g grated Emmental
Salt, pepper

preparation:

Preheat oven to 180 ° C (thermostat 6). Cut the zucchini cubes and boil in a pot of water. Mix until creamy zucchini and allow to dry fire lento.In bowl, beat the egg yolks with the Emmental, adding a little 'salt and pepper. Stir the mixture with the cream of the zucchine.Mixare tutto.Incorporare gently the egg whites until stiff.
Butter the molds, bake for 10 minutes 180 ° C (thermostat 6) and finish cooking at 220 ° C (thermostat 7-8) for 15 minutes.

not open the oven door during cooking. Eating freshly cooked.

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Freezing food

Whether you're more or less experienced in the kitchen, sooner or later you'll have to freeze something. Moreover, the freezer is an appliance really necessary ... but not always easy to use. To freeze it properly you must learn to navigate between storage times a bit 'vague and packaging routes that let the ice ...

Here are some basic rules to learn the "art" of freezing!

Freezing does not mean freezing ...

Freezing food means to bring low temperatures, between -18 25 °. This is accomplished with a simple freezer.

The freezing of foods, however, is an industry which involves taking a very low temperature (between -35 ° and -196 °!) very quickly. Can not do it, then, with your freezer.

The main difference between the two? The time conservation is much longer for frozen products. Not so you can freeze your dishes or vegetables for months and months ...

You can not freeze more ...

If many foods and ready meals can be frozen, there are some exceptions that need to know. Everything depends on how susceptible to bacteria.

The process of freezing, in fact, not kill them, but only slows down their proliferation. Contamination, then again at the time of the great thaw!

Attention to packaging

You can leave packs industry, which have the advantage of containing the recommendations for use and an expiration date, always helpful.

For unpackaged food (your ready meals, vegetables from your garden, fruit market, etc..), Follow these simple rules:

only freeze cold to avoid the appearance of frost.

put on each product a label indicating the content and date of freezing .

To freeze your food, you must close them in a perfectly sealed . The container used must be tin and vacuum to prevent loss of moisture.

You can use:

plastic bags non-reusable (to flatten to remove air)

of aluminum foil thick (to avoid a break) or plastic film

of aluminum containers (re-used provided that they are clean)

containers Plastic (do not fill to the brim, but leave at least 1 cm of space under the lid: freezing, increases the volume of food).

You can choose the container to the form, quantity, type of food ... and the size of your freezer!

The rules for good freezing

It is recommended that the freezer temperature to -18 °.

Never refreeze previously frozen or frozen product, the intoxication is guaranteed (unless the product was thawed and then cooked well, in this case, you can refreeze)!

not ever break the cold chain: at the supermarket, put your purchased frozen in a freezer bag and place it in isothermal just go home. If you make a long trip or if it is very hot, avoid buying frozen food.

Washing fruits and vegetables before freezing.

Shelf Life in the freezer

for frozen foods:

Meat and fish	8 - 24 months
Sweets	12 - 24 months
Fruit and Vegetable	24 - 36 months

For frozen foods at home:

Fish	3 - 5 months
Pig , lamb and veal	6-8 months
Beef and poultry	12 months
Fruit and Vegetable	8 - 10 months
meals	3 months

How to thaw

Freezing does not kill bacteria, we have already said. You do not thaw a product in the open air, therefore, but in the refrigerator. You can also use the program to your microwave thawing.

However, it is best to cook your frozen directly.

You can do this with many products: fish, vegetables and fruit you can get them to baked or steamed, ready meals you can reheat in the microwave or in a pan, etc. .

In any case, never drink the liquid to thaw!

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CHOCOLATE!

Just say the word chocolate come to us immediately your mouth water! Chocolate is a myth, a pleasure, a shame for some, a drug for more ... The fact remains that chocolate is an indispensable ingredient in the kitchen. But you know what chocolate to choose and how to use it?

Milk or dark chocolate, chocolate all contain various types
more or less the same amount of calories: about 560 kcal/100g .

What that changes, is its composition: a dark chocolate is more

fat, milk sweeter, but also more rich in calcium, thanks to the presence of milk (200 - 220 mg/100 g versus 60 mg/100 g in the dark). Well, chocolate is good for health, find out why ... and check out our recipes for chocolate!

from the cocoa bean chocolate

origins of chocolate are a tree, the cacao tree. Cultivated in some warm countries, produces the "berries" of 20 cm, containing the seeds, the cocoa beans.

Once harvested, these beans undergo a process of fermentation, drying, cleaning and calibration before being processed into a chocolate shop. Here are roasted (assuming the characteristic brown color) to develop the aroma and then chop finely. The mixture is then added sugar and cocoa butter (Or lecithin for cheaper products) and, possibly, the deed or sweetened condensed milk powder. Finally, after having been tempered and refined, the liquid paste is ready to be put into the molds: the chocolate was born.

note that white chocolate contains no cocoa solid component, but soloburro cocoa, to which is added sugar, milk and seasonings.

Tones

Eating a piece of chocolate is ideal in case of sudden tiredness. In fact, chocolate is the energy-rich carbohydrates and has a low glycemic index: immediately available energy allows the body to recover quickly.

also contains tonic substances (caffeine, theobromine, theophylline), the effect is stimulating, physically and mentally. Athletes and active people in general love it!

eliminate stress

Among the elements of its complex chemical composition, the chocolate contains various constituents that affect the moral

carbohydrates, which help the transition of tryptophan, a serotonin precursole acts to improve mood and decrease anxiety.

magnesium, which has a relaxing effect and combat stress.

phenylethylamine that, due to its similar structure to amphetamines and has a 'reputation as an anti-depressant. Regular consumption can cause a reduction of stress and its consequences.

exhilarates

When you eat chocolate, you feel good, physically and mentally. However, despite containing many substances that act on the brain, experts agree that the minimum amounts that we consume are not sufficient to justify the well-being experienced.

The secret would then in his pleasant and comforting flavor, which promotes the secretion of endorphins in our bodies when we eat it.

increases good cholesterol

Denying chocolate because it suffers high dicolesterolo? Useless. Sure, chocolate is fat, so rich in cocoa butter. But essentially brings the body lipid "good" mono-unsaturated fatty acids, favored intestinal absorption.

an experiment (J. Marsu) showed that after 3 weeks of treatment base of dark chocolate, 75g per day, ilcolesterolo HDL ("good") increased by 11, 4%, while LDL ("bad") decreased by 11.9%.

protects the cardiovascular system

The chocolate is not a food esclusivalente fat and sugar ("empty calories") like so many others.

In it contains many substances that are good for the cardiovascular system:

of tannins, that are part of the polyphenols, particularly the flavonols, which have an antioxidant and fight free radicals which may affect the tissues and cause cardiovascular problems.

of vitamin E, beta-carotene and delrame that also have an antioxidant effect.

potassium which lowers blood pressure.

lipid ipocolesteromizzanti. This is especially true for dark chocolate.

Some studies indicate that moderate consumption (less than 10 g per day ie a picture) enough to take advantage of the benefits of chocolate.

fattening

You can not 'deny: chocolate is a food calorie, fat and sugar. Nevertheless, several studies show that most people are overweight or obese ... do not eat chocolate!

In Italy, its consumption - among adults as among children - is low, and its role on the provision calorie, low (less than 4%). You can not therefore be held responsible for obesity, though of course, a person who abuses them every day the balance will go crazy!