tag:blogger.com,1999:blog-7448217974533308012024-03-06T09:15:43.281+01:00dolcemente in cucinaogni giorno un dolce diverso ....Anonymoushttp://www.blogger.com/profile/03646848757057819004noreply@blogger.comBlogger39125tag:blogger.com,1999:blog-744821797453330801.post-8563216427054355712013-01-25T12:30:00.000+01:002013-01-25T12:30:03.051+01:00Quiche Lorrainne<div style="text-align: center;">
<span style="color: #6aa84f; font-family: Georgia, "Times New Roman", serif;">Ecco a voi una ricetta da preparare con la pasta brisè, si tratta di una torta salata.... perfetta per ogni occasione</span></div>
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<span style="color: #6aa84f; font-family: Georgia, "Times New Roman", serif;"></span> </div>
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<span style="color: #6aa84f; font-family: Georgia, "Times New Roman", serif;">Ingredienti:</span></div>
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<span style="color: #6aa84f; font-family: Georgia, "Times New Roman", serif;">300 gr di pasta brisè</span></div>
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<span style="color: #6aa84f; font-family: Georgia, "Times New Roman", serif;">180 gr pancetta</span></div>
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<span style="color: #6aa84f; font-family: Georgia, "Times New Roman", serif;">3uova</span></div>
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<span style="color: #6aa84f; font-family: Georgia, "Times New Roman", serif;">1 pizzico di noce moscata</span></div>
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<span style="color: #6aa84f; font-family: Georgia, "Times New Roman", serif;">80 gr di formaggio groviera</span></div>
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<span style="color: #6aa84f; font-family: Georgia, "Times New Roman", serif;">250ml di panna fresca</span></div>
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<span style="color: #6aa84f; font-family: Georgia, "Times New Roman", serif;">sale e pepe</span></div>
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<span style="color: #6aa84f; font-family: Georgia, "Times New Roman", serif;">una noce di burro</span></div>
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<span style="color: #6aa84f; font-family: Georgia, "Times New Roman", serif;">1 cucchiaio di farina</span></div>
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<span style="color: #6aa84f; font-family: Georgia, "Times New Roman", serif;"></span> </div>
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<span style="color: #6aa84f; font-family: Georgia, "Times New Roman", serif;"></span> </div>
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<span style="color: #6aa84f; font-family: Georgia, "Times New Roman", serif;">Procedimento</span></div>
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<span style="color: #6aa84f; font-family: Georgia, "Times New Roman", serif;">Ungere e infarinare una teglia 24 cm</span></div>
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<span style="color: #6aa84f; font-family: Georgia, "Times New Roman", serif;">Stendere la pasta brisè ad uno spessore di 3-4 mm,foderare con questa la teglia,facendo bene aderire la pasta ai bordi...</span></div>
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<span style="color: #6aa84f; font-family: Georgia, "Times New Roman", serif;">Bucherellate la pasta brisè con una forchetta ,ricopritela con un foglio di carta forno e distribuite sopra i legumi </span></div>
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<span style="color: #6aa84f; font-family: Georgia, "Times New Roman", serif;">Cuocer in forno a 200 °C per 20 minuti </span></div>
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<span style="color: #6aa84f; font-family: Georgia, "Times New Roman", serif;">In una ciotola ,sbattere le rimanenti uova con sale e pepe,lanoce moscata e in ultimo la panna.</span></div>
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<span style="color: #6aa84f; font-family: Georgia, "Times New Roman", serif;">In una padella rosolare la pancetta ,tagliata a cubetti e sgocciolatela dal suo grasso di cottura.</span></div>
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<span style="color: #6aa84f; font-family: Georgia, "Times New Roman", serif;">Tagliate il formaggio a cubeCCi</span></div>
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<span style="color: #6aa84f; font-family: Georgia, "Times New Roman", serif;">Distribuire la pancetta e il formaggio sulla base di pasta</span></div>
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<span style="color: #6aa84f; font-family: Georgia, "Times New Roman", serif;">Ricoprire il tutto con il composto di uovo e panna che dovrà riempire per tre quarti la teglia</span></div>
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<span style="color: #6aa84f; font-family: Georgia, "Times New Roman", serif;">Infornare per altri 20 minuti a 200 °C</span> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizGemCAFRd1WcGVtTXDA6pPnuKcM89Zbmg3TeQO9seA3qD7E_qVKBUsKc9-bEKt4-L5ZcDDa4Yiinqtn0NwWrSC6OSv9D9Snf0Dg5wibF6GUInz84MQQ4PnCgQ0wFyBt2aDsLwLunwO8c/s1600/20130114_210831.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizGemCAFRd1WcGVtTXDA6pPnuKcM89Zbmg3TeQO9seA3qD7E_qVKBUsKc9-bEKt4-L5ZcDDa4Yiinqtn0NwWrSC6OSv9D9Snf0Dg5wibF6GUInz84MQQ4PnCgQ0wFyBt2aDsLwLunwO8c/s640/20130114_210831.jpg" /> </a> </div>
Anonymoushttp://www.blogger.com/profile/03646848757057819004noreply@blogger.com2tag:blogger.com,1999:blog-744821797453330801.post-83891705230042421062013-01-23T12:30:00.000+01:002013-01-23T12:30:01.137+01:00ed ecco alcune foto di antipasti natalizi<div style="text-align: center;">
<span style="color: #6aa84f; font-family: Georgia, "Times New Roman", serif;">Vi posto alcune di foto di antipasti realizzati per la cena natalizia....se sarete interessati pubblicherò le ricette ... (o comunque lo farò nei prossimi giorni)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0JK5LSYSXAdRxFi150O3K8rsStMJuxr7OIjZCW2o8A-u8nSiDjOHI19jEs2cB8NZnQE0vumjzyXTGfI9HpwtDB0I7UCCTEky1r3RMoa5AfnrcCWoxbWdAHUE9aS3Zy2xMG-XqlR489k4/s1600/20121226_115433.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0JK5LSYSXAdRxFi150O3K8rsStMJuxr7OIjZCW2o8A-u8nSiDjOHI19jEs2cB8NZnQE0vumjzyXTGfI9HpwtDB0I7UCCTEky1r3RMoa5AfnrcCWoxbWdAHUE9aS3Zy2xMG-XqlR489k4/s640/20121226_115433.jpg" /> </a> </div>
Anonymoushttp://www.blogger.com/profile/03646848757057819004noreply@blogger.com0tag:blogger.com,1999:blog-744821797453330801.post-1127662702543563092013-01-21T13:30:00.000+01:002013-01-21T13:30:01.262+01:00pasta brisè<div style="text-align: center;">
<span style="color: #6aa84f; font-family: Georgia, "Times New Roman", serif;">Un nuovo anno è inziato...ed ho deciso di farmi un regalo ...un bel corso di pasticceria....</span></div>
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<span style="color: #6aa84f; font-family: Georgia, "Times New Roman", serif;">In questi giorni pubblicherò le varie ricette testate durante il corso ....</span></div>
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<span style="color: #6aa84f; font-family: Georgia, "Times New Roman", serif;">Per iniziare posterò la ricetta della pasta brisè...utilizzata moltissimo per le creazioni di torte salate ma anche per la creazione di torte dolci....iniziamo con la ricetta della pasta brisè....</span></div>
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<span style="color: #6aa84f; font-family: Georgia, "Times New Roman", serif;"></span> </div>
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<span style="color: #6aa84f; font-family: Georgia, "Times New Roman", serif;">Ingredienti:</span></div>
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<span style="color: #6aa84f; font-family: Georgia, "Times New Roman", serif;">200 gr di farina bianca OO</span></div>
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<span style="color: #6aa84f; font-family: Georgia, "Times New Roman", serif;">100 GR di burro o margarina</span></div>
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<span style="color: #6aa84f; font-family: Georgia, "Times New Roman", serif;">Un pizzico di sale</span></div>
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<span style="color: #6aa84f; font-family: Georgia, "Times New Roman", serif;">70 ml di acqua fredda</span></div>
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<span style="color: #6aa84f; font-family: Georgia, "Times New Roman", serif;"></span> </div>
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<span style="color: #6aa84f; font-family: Georgia, "Times New Roman", serif;">Procedimenro</span></div>
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<span style="color: #6aa84f; font-family: Georgia, "Times New Roman", serif;">Setacciare la farina sopra distribuire il burro appena tolto dal frigo a pezzetti,amalgamare il tutto fino ad assorbimento della farina da parte del burro,</span></div>
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<span style="color: #6aa84f; font-family: Georgia, "Times New Roman", serif;">Aggiungere agli ingredienti l' acqua poco alla volta ,impastare fino ad opttenere un pasta morbida ed elastica .</span></div>
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<span style="color: #6aa84f; font-family: Georgia, "Times New Roman", serif;">Laciarla riposare per minuti ....</span></div>
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<span style="color: #6aa84f; font-family: Georgia, "Times New Roman", serif;"></span> </div>
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<span style="color: #6aa84f; font-family: Georgia, "Times New Roman", serif;">ed ecco a voi</span></div>
Anonymoushttp://www.blogger.com/profile/03646848757057819004noreply@blogger.com0tag:blogger.com,1999:blog-744821797453330801.post-52308344536316938912013-01-20T19:19:00.002+01:002013-01-20T19:21:14.963+01:00foto di creazioni natalizie<div style="text-align: center;">
<span style="color: #6aa84f; font-family: Georgia, "Times New Roman", serif;">ecco a voi alcune foto di creazioni natalizie ...</span></div>
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<div class='separator' style='clear: both; text-align: center;'> <a href='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWFksWecxU2-h-Vt46CnPvFNEffiWzLzA1DZ0YVxUYA6L0vCKb5pkQnwpFYN5Wh671XQYSVumPzUgzRwmSWb2eBWvI17glzGL6L6lNEDziV3HDdg-_gF71oGbNDctqKqa4uNJJWfybeAc/s1600/20121214_083545.jpg' imageanchor='1' style='margin-left: 1em; margin-right: 1em;'> <img border='0' src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWFksWecxU2-h-Vt46CnPvFNEffiWzLzA1DZ0YVxUYA6L0vCKb5pkQnwpFYN5Wh671XQYSVumPzUgzRwmSWb2eBWvI17glzGL6L6lNEDziV3HDdg-_gF71oGbNDctqKqa4uNJJWfybeAc/s640/20121214_083545.jpg' /> </a> </div><div class='separator' style='clear: both; text-align: center;'> <a href='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP6n50Uau9SkcHcOyD03quXWVsEKvuRogCW1xZluCl0Rrld68V1_0ofulS7RgYK9Y8jK2-0dnEqAoBGyfu4US_EjH9BozSDxEcTc6lHqPBVng7hN2tdfbxU3CHN-p2gk1ZdF1P9PGcsyM/s1600/20121214_193949.jpg' imageanchor='1' style='margin-left: 1em; margin-right: 1em;'> <img border='0' src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP6n50Uau9SkcHcOyD03quXWVsEKvuRogCW1xZluCl0Rrld68V1_0ofulS7RgYK9Y8jK2-0dnEqAoBGyfu4US_EjH9BozSDxEcTc6lHqPBVng7hN2tdfbxU3CHN-p2gk1ZdF1P9PGcsyM/s640/20121214_193949.jpg' /> </a> </div><div class='separator' style='clear: both; text-align: center;'> <a href='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI0jOxJk_DeHwcwl9MWqbqjYPQpEF1gp-aQ2_mWDYgZduPqo1mZnHuSZFDVcwVpKXD2WL04qRhUByyvpw6XXsgtoFbxokh4Ke3tRuqpGk7PhBb2FaqvFerD0WNciAOTvgLMO6bXFuw-bY/s1600/20121226_115626.jpg' imageanchor='1' style='margin-left: 1em; margin-right: 1em;'> <img border='0' src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI0jOxJk_DeHwcwl9MWqbqjYPQpEF1gp-aQ2_mWDYgZduPqo1mZnHuSZFDVcwVpKXD2WL04qRhUByyvpw6XXsgtoFbxokh4Ke3tRuqpGk7PhBb2FaqvFerD0WNciAOTvgLMO6bXFuw-bY/s640/20121226_115626.jpg' /> </a> </div>Anonymoushttp://www.blogger.com/profile/03646848757057819004noreply@blogger.com0tag:blogger.com,1999:blog-744821797453330801.post-52468253010065882272013-01-20T19:13:00.000+01:002013-01-20T19:16:34.989+01:00tronchetto di natale<div style="text-align: center;">
<span style="color: #93c47d; font-family: Georgia, "Times New Roman", serif;">Ed oggi ecco a tutto voi la ricetta del tronchetto di Natale...</span></div>
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<span style="color: #93c47d; font-family: Georgia;">ideale per le feste e di grande effetto ecco a voi la ricetta</span></div>
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<span style="color: #93c47d; font-family: Georgia;"></span> </div>
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<span style="color: #93c47d; font-family: Georgia;"></span> </div>
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<span style="color: #93c47d; font-family: Georgia;">Ingredienti</span></div>
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<span style="color: #93c47d; font-family: Georgia;"></span> </div>
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<span style="color: #93c47d; font-family: Georgia;">per la pasta biscotto:</span></div>
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<span style="color: #93c47d; font-family: Georgia;">Farina 100g</span></div>
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<span style="color: #93c47d; font-family: Georgia;">Miele 10 gr</span></div>
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<span style="color: #93c47d; font-family: Georgia;">Uova 5 medie</span></div>
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<span style="color: #93c47d; font-family: Georgia;">Vaniglia un bustina</span></div>
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<span style="color: #93c47d; font-family: Georgia;">Zucchero 140 gr</span></div>
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<span style="color: #93c47d; font-family: Georgia;"></span> </div>
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<span style="color: #93c47d; font-family: Georgia;">Procedimento</span></div>
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<span style="color: #6aa84f; font-family: Georgia, "Times New Roman", serif;">Per preparare il rotolo alla nutella iniziate facendo la pasta biscotto Prendete le uova e dividete i tuorli dagli albumi poi sbattete i tuorli per almeno 10 minuti assieme a 90 gr di zucchero, al miele e alla vaniglia fino a che non diventano chiari e molto spumosi </span></div>
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<span style="color: #6aa84f; font-family: Georgia, "Times New Roman", serif;">Montate gli albumi a neve non troppo ferma assieme al restante zucchero, quindi unite il composto ai tuorli utilizzando una spatola . Fate attenzione a non smontare gli albumi. A questo punto aggiungete la farina setacciata molto delicatamente ed amalgamate per bene .</span></div>
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<span style="color: #6aa84f; font-family: Georgia, "Times New Roman", serif;">Stendete l’impasto su di un foglio di carta forno, posto su una leccarda da forno delle dimesioni di 45 x 37 cm, e livellatelo con una spatola piatta e liscia fino a raggiungere lo spessore di 1 cm . Infornate in forno statico preriscaldato a 220° per 6-7 minuti (non di più); la superficie del dolce deve diventare appena dorata e non dovrete mai aprire il forno che tratterrà al suo interno l’umidità. Estraete la pasta biscotto dal forno, toglietela immediatamente dalla teglia e poggiatela con tutta la carta forno su di un piano. Spolverizzate subito la superficie della pasta biscotto con dello zucchero semolato, che servirà a non farla appiccicare e sigillatela immediatamente con della pellicola, ripiegandola anche sotto i lati . Questo servirà a fare in modo che la pasta biscotto raffreddandosi trattenga al suo interno tutta l’umidità necessaria a renderla elastica a sufficienza da piegarsi senza creparsi</span></div>
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<span style="color: #93c47d; font-family: Georgia, "Times New Roman", serif;">Ingredienti per la farcitura</span></div>
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<span style="color: #93c47d; font-family: Georgia;"></span> </div>
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<span style="color: #6aa84f; font-family: Georgia, "Times New Roman", serif;">Per la crema ganache</span></div>
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<span style="color: #6aa84f; font-family: Georgia, "Times New Roman", serif;"></span> </div>
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<span style="color: #6aa84f; font-family: Georgia, "Times New Roman", serif;">Burro 50 gr</span></div>
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<span style="color: #6aa84f; font-family: Georgia, "Times New Roman", serif;">Cioccolato fondente 400 gr</span></div>
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<span style="color: #6aa84f; font-family: Georgia, "Times New Roman", serif;"></span> </div>
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<span style="color: #6aa84f; font-family: Georgia, "Times New Roman", serif;"></span> </div>
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<span style="color: #6aa84f; font-family: Georgia, "Times New Roman", serif;">Per La Crema pasticcera</span></div>
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<span style="color: #6aa84f; font-family: Georgia, "Times New Roman", serif;"></span> </div>
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<span style="color: #6aa84f; font-family: Georgia, "Times New Roman", serif;">Cacao in polvere 50 gr</span></div>
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<span style="color: #6aa84f; font-family: Georgia, "Times New Roman", serif;">Farina 70 gr</span></div>
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<span style="color: #6aa84f; font-family: Georgia, "Times New Roman", serif;">Latte 500 ml</span></div>
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<span style="color: #6aa84f; font-family: Georgia, "Times New Roman", serif;">Uova 6 tuorli</span></div>
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<span style="color: #6aa84f; font-family: Georgia, "Times New Roman", serif;">Vaniglia 1 baccello</span></div>
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<span style="color: #6aa84f; font-family: Georgia, "Times New Roman", serif;">Zucchero 180 gr</span></div>
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<span style="color: #6aa84f; font-family: Georgia;"></span> </div>
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<span style="color: #6aa84f; font-family: Georgia;">Procedimento</span></div>
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<span style="color: #38761d; font-family: Georgia, "Times New Roman", serif;">Preparate la <strong>crema pasticcera</strong> aggiungendo il <strong>cacao amaro</strong> setacciato e lasciatela raffreddare.<br />Farcite il rotolo di pasta biscotto, spalmando la crema su tutta la superficie ma lasciando qualche cm vuoto sui bordi.<br /><br /><strong>Arrotolate</strong> con cura il dolce, avvolgetelo con della carta forno e ponetelo almeno <strong>un’ora nel frigorifero</strong> a raffreddare. </span></div>
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<span style="color: #38761d; font-family: Georgia, "Times New Roman", serif;">Nel frattempo preparate la <strong>crema ganache</strong> </span></div>
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<span style="color: #38761d; font-family: Georgia, "Times New Roman", serif;">Ponete in un tegame capiente la panna fresca e il burro e portate quasi ad ebollizione a fuoco basso avendo cura di porre sotto al tegame una retina spargifiamme; quando la panna sarà a un passo dal bollore, togliete il tegame dal fuoco e aggiungete il cioccolato fondente grattugiato , mescolando con una frusta fino al completo scioglimento e raffreddamento del composto. </span></div>
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<span style="color: #38761d; font-family: Georgia, "Times New Roman", serif;">Mettete la pentola a bagnomaria nell’acqua fredda contenente del ghiaccio e con uno sbattitore elettrico montate il composto , fino a quando diventerà cremoso, denso e solido (ci vorranno almeno 10 minuti).<br />Se la crema non diverrà abbastanza solida, ponete il tegame in freezer per qualche minuto, poi riprendete la crema con lo sbattitore; la crema ganache ha la particolarità di diventare molto dura se posta nel frigorifero e molto morbida se lasciata a temperatura ambiente; vicino a fonti di calore si scioglie liquefacendosi</span></div>
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<span style="color: #6aa84f; font-family: Georgia, "Times New Roman", serif;">.<br /><br />Quando il rotolo si sarà raffreddato e compattato, togliete la carta forno che lo riveste e adagiatelo sul piatto (o vassoio) da portata; <strong>tagliate</strong> trasversalmente <strong>le due estremità del rotolo</strong>, e tenetele da parte: con la crema ganache <strong>ricoprite interamente il dolce</strong> (tranne la parte sottostante!) e <strong>fate aderire</strong> alla crema le <strong>due estremità </strong>precedentemente tagliate, ponendone una sopra il dolce e l’altra a lato, per dargli la caratteristica forma di tronchetto. <br /><br />Ad aderire al tronchetto devono essere le parti opposte a quelle tagliate in diagonale. </span></div>
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<span style="color: #6aa84f; font-family: Georgia, "Times New Roman", serif;">Ricoprite di crema ganache le superfici laterali dei pezzi appena attaccati e lasciate ben visibili le parti tagliate in diagonale a forma di spirali, che rappresentano la <strong>sezione del tronco</strong> tagliato di un albero. <br />Ora, con una forchetta, praticate delle <strong>righe sulla crema</strong> da un’estremità all’altra, per simulare la corteccia del tronco.<br />Ponete la crema ganache avanzata in una <strong>tasca da pasticcere</strong> con bocchetta spizzata e formete delle <strong>piccole roselline di crema</strong> tutte intorno alle quattro sezioni diagonali del dolce (le due estremità del tronchetto e i due pezzi successivamente attaccati).</span><br />
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<div class='separator' style='clear: both; text-align: center;'> <a href='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS0KNi1bxadviayl-0fzBhYbYaSTRHR-Fk-TkqkkOA6tUi6_8MA6-slnEgxIXUKqeZrJpgtXaerBo5GiR46okLWxkrnG_XSPhKcpJ6INLxh2KLM3iOoZLBrczzTlzUysj6_miER-p8MkM/s1600/20121225_124045.jpg' imageanchor='1' style='margin-left: 1em; margin-right: 1em;'> <img border='0' src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS0KNi1bxadviayl-0fzBhYbYaSTRHR-Fk-TkqkkOA6tUi6_8MA6-slnEgxIXUKqeZrJpgtXaerBo5GiR46okLWxkrnG_XSPhKcpJ6INLxh2KLM3iOoZLBrczzTlzUysj6_miER-p8MkM/s640/20121225_124045.jpg' /> </a> </div>Anonymoushttp://www.blogger.com/profile/03646848757057819004noreply@blogger.com0tag:blogger.com,1999:blog-744821797453330801.post-88934769842676649062012-12-15T13:51:00.001+01:002012-12-15T13:51:20.986+01:00crema pasticcera<div style="text-align: center;">
<span style="color: #e69138; font-family: Georgia, Times New Roman, serif;">anche se in ritardo ecco la ricetta della crema pasticcera</span></div>
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<span style="color: #e69138; font-family: Georgia, Times New Roman, serif; font-size: x-small;">Ingredienti</span></div>
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<span style="color: #e69138; font-family: Georgia, Times New Roman, serif; font-size: x-small;"><br /></span></div>
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<span style="color: #e69138; font-family: Georgia, Times New Roman, serif; font-size: x-small;">Farina o maizena 50 gr</span></div>
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<span style="color: #e69138; font-family: Georgia, Times New Roman, serif; font-size: x-small;">Latte 500ml</span></div>
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<span style="color: #e69138; font-family: Georgia, Times New Roman, serif; font-size: x-small;">Uova 6 tuorli</span></div>
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<span style="color: #e69138; font-family: Georgia, Times New Roman, serif; font-size: x-small;">Vanillina 1 bustina</span></div>
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<span style="color: #e69138; font-family: Georgia, Times New Roman, serif; font-size: x-small;">Zucchero 150 gr</span></div>
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<span style="color: #e69138; font-family: Georgia, Times New Roman, serif; font-size: x-small;">Procedimento</span></div>
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<span style="font-size: x-small;"><span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; line-height: 19px; text-align: left;">Per preparare la crema pasticcera ponete sul fuoco una casseruola capiente con il latte</span><span style="background-color: white; line-height: 19px; text-align: left;"> (tenendone da parte circa mezzo bicchiere), quindi aggiungete la vanillina</span><span style="background-color: white; line-height: 19px; text-align: left;"> </span><span style="background-color: white; line-height: 19px; text-align: left;">, portate a leggera ebollizione il tutto, quindi togliete la casseruola dal fuoco</span></span><span style="background-color: white; font-family: Lucida, Arial; line-height: 19px; text-align: left;"> </span></span></div>
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<span style="color: #990000; font-size: x-small;"><span style="background-color: white; line-height: 19px; text-align: left;"><span style="font-family: Georgia, Times New Roman, serif;">I</span></span><span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; line-height: 19px; text-align: left;">n una terrina a parte lavorate i tuorli con lo </span><span style="background-color: white; line-height: 19px; text-align: left;">zucchero</span><span style="background-color: white; line-height: 19px; text-align: left;">, aiutandovi con uno sbattitore elettrico dovrete ottenere una crema spumosa e biancastra. Continuando a sbattere unite a filo un terzo del</span><span style="background-color: white; line-height: 19px; text-align: left;"> latte</span><span style="background-color: white; line-height: 19px; text-align: left;"> tiepido contenuto nella casseruola </span></span></span></div>
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif; font-size: x-small;"><span style="background-color: white; line-height: 19px;">poi incorporate la </span><span style="background-color: white; line-height: 19px;">farina</span><span style="background-color: white; line-height: 19px;"> setacciata , unendola poco alla volta </span><span style="background-color: white; line-height: 19px;"> versate il composto di</span><span style="background-color: white; line-height: 19px;"> uova farina zucchero e latte</span><span style="background-color: white; line-height: 19px;"> nella stessa casseruola. Rimettete il tutto sul fuoco e portate ad ebollizione, mescolando frequentemente.</span></span></div>
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif; font-size: x-small;"><span style="background-color: white; line-height: 19px;">Affinché il composto si addensi lasciate sobbollire a fuoco dolce per qualche minuto, continuando a sbattere con la frusta per evitare che si formino grumi. Prendete ora il mezzo bicchiere di </span> latte fred<span style="background-color: white; line-height: 19px;">do che avevate tenuto da parte e unitelo a filo alla crema pasticcera, mescolando di tanto in tanto. Spegnete il fuoco e lasciate raffreddare: la vostra crema pasticcera è pronta</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2EX5cYiHttnMqAlJ8W2moQwVQMA3tchDf8W85Iao3JcllVjJ8pJZFF7BqOLa2a1Edn91xzy9HuScycRKXD_jndA3k-pTEl6zk2unxV1s0cQrBW-orMJ2VaS5BvC6r0m_wSQ01bS2SY_8/s1600/Crema_pasticcera.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2EX5cYiHttnMqAlJ8W2moQwVQMA3tchDf8W85Iao3JcllVjJ8pJZFF7BqOLa2a1Edn91xzy9HuScycRKXD_jndA3k-pTEl6zk2unxV1s0cQrBW-orMJ2VaS5BvC6r0m_wSQ01bS2SY_8/s320/Crema_pasticcera.jpg" width="213" /></a></div>
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif; font-size: x-small;"><span style="background-color: white; line-height: 19px;">Ecco la crema spero vi sia piaciuta</span></span></div>
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Anonymoushttp://www.blogger.com/profile/03646848757057819004noreply@blogger.com1tag:blogger.com,1999:blog-744821797453330801.post-9256287195648312642012-12-10T20:50:00.001+01:002012-12-10T20:51:16.538+01:00torta della nonna<div style="text-align: center;">
<span style="color: #6fa8dc; font-family: Georgia, "Times New Roman", serif;">...questa torta è stata preparata su ordinazione ....e devo ringraziare il Mgg se un era per lui non avrei mai pensato di farla....la crema mi sembrava una cosa impossibile da fare e invece semplicissima....</span></div>
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<span style="color: #6fa8dc; font-family: Georgia, "Times New Roman", serif;">vi posto la ricetta</span> </div>
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<span style="color: #3d85c6;">Ingredienti per la frolla</span></div>
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<span style="color: #3d85c6;">Burro 200 gr</span></div>
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<span style="color: #3d85c6;">Farina 400gr</span></div>
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<span style="color: #3d85c6;">sale 1 pizzico</span></div>
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<span style="color: #3d85c6;">Uova 4 tuorli</span></div>
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<span style="color: #3d85c6;">Vannillina 1 bustina</span></div>
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<span style="color: #3d85c6;">Zucchero a velo 150 gr</span></div>
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<span style="color: #3d85c6;"></span> </div>
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<span style="color: #0b5394; font-family: Georgia, "Times New Roman", serif;">Preparazione pasta frolla</span></div>
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<span style="color: #0b5394; font-family: Georgia, "Times New Roman", serif;"></span> </div>
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<span style="color: #0b5394; font-family: Georgia, "Times New Roman", serif;">Per preparare la pasta frolla mettete la farina, un pizzico di sale ed il burro appena tolto dal frigo, quindi ancora freddo, nel mixer. Frullate il tutto fino ad ottenere un composto dall'aspetto sabbioso e farinoso ; Ora, aggiungete lo zucchero . </span></div>
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<span style="color: #0b5394; font-family: Georgia, "Times New Roman", serif;">Quindi, formate con il composto ottenuto la classica fontana nel cui centro verserete l'essenza di vaniglia e i tuorli. Amalgamate velocemente il tutto fino ad ottenere un impasto compatto ed abbastanza elastico</span></div>
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<span style="color: #0b5394; font-family: Georgia, "Times New Roman", serif;">Formate con l'impasto ottenuto una palla, avvolgetela con della pellicola trasparente e mettete il tutto a riposare il frigo per almeno mezz'ora<br />Passata la mezz'ora, la vostra pasta frolla sarà pronta per essere stesa ed utilizzata..</span></div>
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<span style="color: #0b5394; font-family: Georgia;"></span> </div>
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<span style="color: #0b5394; font-family: Georgia;">PREPARAZIONE DELLA TORTA</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"> <span style="color: #674ea7;">Una volta pronta la pasta frolla, datele la forma di un panetto basso, avvolgetela nella pellicola trasparente e ponetela in frigorifero per almeno un'ora.<br />Nel frattempo preparate la crema pasticcera (mercoledì inserirò la ricetta che ho utilizzato ma potete usare anche la ricetta di sempre) <br />Una volta pronta la crema pasticcera, lasciatela raffreddare in frigorifero in una teglia bassa coperta da una pellicola che deve rimanere a contatto con la crema, di modo che non si formi una pellicina, estraete dal frigorifero la pasta frolla, prendete dall’intero impasto 2/3 della stessa e stendetela in un disco che possa foderare (coprendo anche i lati) una tortiera del diametro di circa 24-26 cm.<br />Imburrate e infarinate la tortiera, quindi avvolgete il disco di pasta frolla sul matterello e srotolatelo sulla tortiera, coprendo così fondo e lati.</span></span></div>
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<span style="color: #674ea7; font-family: Georgia, "Times New Roman", serif;"> Con una forchetta bucherellate la superficie della pasta frolla, e poi versate al suo interno la crema pasticcera lasciando un piccolo rilievo nel centro (in questo modo eviterete che si formi un avvallamento nel centro dopo la cottura).</span></div>
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<span style="color: #674ea7; font-family: Georgia, "Times New Roman", serif;"></span> </div>
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<span style="color: #674ea7; font-family: Georgia, "Times New Roman", serif;">Stendete quindi la restante pasta frolla e ricavate un cerchio della stessa misura del diametro della tortiera, quindi avvolgete anch’esso sul matterello e poi srotolatelo sulla crema, chiudendo così la torta.</span></div>
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<span style="color: #674ea7; font-family: Georgia, "Times New Roman", serif;"></span> </div>
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<span style="color: #674ea7; font-family: Georgia, "Times New Roman", serif;">Bucherellate la superficie della torta . Spennellate quindi la superficie della torta con del latte, dell'acqua o con un po' di albume.<br />Distribuite i pinoli su tutta la superficie della torta, premendo leggermente con le mani per farli aderire alla pasta frolla, quindi infornate la torta della nonna in forno già caldo a 180° per circa 45-50 minuti.</span></div>
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<span style="color: #674ea7; font-family: Georgia, "Times New Roman", serif;">spero vi sia piaciuta e a mercoledì per la ricetta della crema</span></div>
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Anonymoushttp://www.blogger.com/profile/03646848757057819004noreply@blogger.com0tag:blogger.com,1999:blog-744821797453330801.post-28189740837888072052012-12-09T12:30:00.000+01:002012-12-09T12:30:02.881+01:00Torta mele e mascarpone<div style="text-align: center;">
<span style="color: #674ea7; font-family: Georgia, "Times New Roman", serif;"><strong>Ecco una torta alternativa... una specie di ciambella ma con mele e mascarpone...ho deciso di fare questa ricetta per modificare la sempre noiosa ciambella spero vi piaccia</strong></span></div>
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<strong><span style="color: #674ea7; font-family: Georgia;"></span></strong> </div>
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<span style="color: #8e7cc3; font-family: Georgia, "Times New Roman", serif;"><strong>Ingredienti</strong></span></div>
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<span style="color: #8e7cc3; font-family: Georgia, "Times New Roman", serif;"><strong>Farina 250 gr</strong></span></div>
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<span style="color: #8e7cc3; font-family: Georgia, "Times New Roman", serif;"><strong>Una bustina di lievito in polvere</strong></span></div>
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<span style="color: #8e7cc3; font-family: Georgia, "Times New Roman", serif;"><strong>Mascarpone 250 gr</strong></span></div>
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<span style="color: #8e7cc3; font-family: Georgia, "Times New Roman", serif;"><strong>Mele Golden 400 gr</strong></span></div>
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<span style="color: #8e7cc3; font-family: Georgia, "Times New Roman", serif;"><strong>Sale 1 pizzico</strong></span></div>
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<span style="color: #8e7cc3; font-family: Georgia, "Times New Roman", serif;"><strong>Uova 4 Medie</strong></span></div>
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<span style="color: #8e7cc3; font-family: Georgia, "Times New Roman", serif;"><strong>Vanillina 1 bustina</strong></span></div>
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<span style="color: #8e7cc3; font-family: Georgia, "Times New Roman", serif;"><strong>Zucchero 150 gr</strong></span></div>
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<span style="color: #8e7cc3; font-family: Georgia, "Times New Roman", serif;"><strong> </strong></span></div>
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<span style="color: #8e7cc3; font-family: Georgia, "Times New Roman", serif;"><strong>PROCEDIMENTO</strong></span></div>
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<span style="color: #8e7cc3; font-family: Georgia, "Times New Roman", serif;"><strong>Per preparare la torta di mele e mascarpone sbattete le uova con lo zucchero e il pizzico di sale fino a che diventino un composto chiaro e spumoso. Mettete il mascarpone in una ciotola capiente e mescolatelo con un mestolo per ammorbidirlo: aggiungete un paio di cucchiai di composto di uova e zucchero e mescolate per rendere il mascarpone meno consistente e denso, quindi unite delicatamente il restante composto di uova e amalgamate per bene il tutto . Aggiungete la farina mischiata e setacciata assieme alla vanillina e il lievito per dolci, quindi mescolate delicatamente per unire gli ingredienti.</strong></span></div>
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<span style="color: #3d85c6; font-family: Georgia, "Times New Roman", serif;"><strong>Sbucciate e tagliate le mele a cubetti (dopo avere prima tolto i torsoli) ,</strong></span></div>
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<span style="color: #3d85c6; font-family: Georgia, "Times New Roman", serif;"><strong> quindi unitele al composto nella ciotola ed amalgamate.</strong></span></div>
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<span style="color: #3d85c6; font-family: Georgia, "Times New Roman", serif;"><strong> Imburrate ed infarinate una tortiera (meglio se a cerchio apribile) di cm 28 di diametro e versate al suo interno il composto precedentemente ottenuto; livellatelo per bene) e poi infornate in forno statico già caldo a 180° per circa un’ora. Se vi accorgete che la superficie della torta diventa troppo scura, copritela con dell’alluminio e continuate la cottura. </strong></span></div>
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Anonymoushttp://www.blogger.com/profile/03646848757057819004noreply@blogger.com0tag:blogger.com,1999:blog-744821797453330801.post-84790132921410603902012-12-07T12:30:00.000+01:002012-12-07T12:30:04.282+01:00cioccolatini con mascarpone<div style="text-align: center;">
<span style="color: #45818e; font-family: Georgia, "Times New Roman", serif;">ecco alcuni cioccolatini semplici da prerarare ma di grande effetto....</span></div>
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<span style="color: #45818e; font-family: Georgia;"></span> </div>
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<span style="color: #674ea7; font-family: Georgia, "Times New Roman", serif;"><strong>Ingredienti per cioccolatini</strong></span></div>
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<span style="color: #674ea7; font-family: Georgia, "Times New Roman", serif;"><strong>cioccolato fondente 200 gr</strong></span></div>
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<span style="color: #674ea7; font-family: Georgia, "Times New Roman", serif;"><strong>mascarpone 100 gr</strong></span></div>
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<span style="color: #674ea7; font-family: Georgia, "Times New Roman", serif;"><strong>zucchero a velo 80 gr</strong></span></div>
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<span style="color: #674ea7; font-family: Georgia, "Times New Roman", serif;"><strong></strong></span> </div>
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<span style="color: #674ea7; font-family: Georgia, "Times New Roman", serif;"><strong>Ingredienti per copertura </strong></span></div>
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<span style="color: #674ea7; font-family: Georgia, "Times New Roman", serif;"><strong>cocco in scaglie</strong></span></div>
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<span style="color: #674ea7; font-family: Georgia, "Times New Roman", serif;"><strong>palline colorate </strong></span></div>
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<span style="color: #674ea7; font-family: Georgia, "Times New Roman", serif;"><strong>granella di nocciole</strong></span></div>
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<span style="color: #674ea7; font-family: Georgia, "Times New Roman", serif;"><strong>cioccolato in tutte le forme</strong></span></div>
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<span style="color: #674ea7; font-family: Georgia, "Times New Roman", serif;"><strong>(io ho usatoquesti ingredienti ma ognuno può usare ciò che ha a casa)</strong></span></div>
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<strong><span style="color: #674ea7; font-family: Georgia;"></span></strong> </div>
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<strong><span style="color: #674ea7; font-family: Georgia;">PROCEDIMENTO</span></strong></div>
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<span style="color: #8e7cc3; font-family: Georgia, "Times New Roman", serif;"><strong>Sminuzzate il cioccolato fondente in maniera grossolana e mettetelo a sciogliere a bagnomaria mettendolo in una ciotola che andrete a immergere in un recipiente più grande con tre dita d’acqua. Mettete il pentolino sul fuoco e mescolate fino a quando il cioccolato non si sarà sciolto . </strong></span></div>
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<span style="color: #8e7cc3; font-family: Georgia, "Times New Roman", serif;"><strong>Dopodiché togliete la pentola dal fuoco e lasciate raffreddare. Quindi prendete una ciotola capiente, versateci il cioccolato fuso , il mascarpone e lo zucchero a velo . <!-- NO ADS --> </strong></span></div>
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<span style="color: #8e7cc3; font-family: Georgia, "Times New Roman", serif;"><strong>Mescolate bene aiutandovi con un cucchiaio di legno fino a ottenere un composto omogeneo. Lasciatelo raffreddare in frigo per almeno due ore per far solidificare l’impasto</strong></span></div>
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<span style="color: #8e7cc3; font-family: Georgia, "Times New Roman", serif;"><strong>preparate le ciotole con il cacao il cocco e la granella di nocciole</strong></span></div>
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<span style="color: #674ea7; font-family: Georgia;"><span style="color: #8e7cc3; font-family: Georgia, "Times New Roman", serif;"><strong>Trascorse le due ore suddividente il composto in piccole porzioni da 10 gr l’una aiutandovi con un cucchiaino e con le mani umide date una forma rotonda al composto . Fate rotolare in ognuna delle ciotole un terzo delle palline in modo da ricoprire la superficie con le tre polveri . Adagiate le praline al mascarpone nei pirottini di carta e conservate in frigorifero fino al momento di servirle.</strong></span></span></div>
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<span style="color: #674ea7; font-family: Georgia;">PRONTI DA MANGIARE :)</span></div>
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Anonymoushttp://www.blogger.com/profile/03646848757057819004noreply@blogger.com0tag:blogger.com,1999:blog-744821797453330801.post-534810684848830122012-12-04T22:11:00.001+01:002012-12-04T22:11:52.460+01:00corso di cake design by Kartè<div style="text-align: center;">
e<span style="font-family: Georgia, "Times New Roman", serif;">cco la seconda torta realizzata al corso base cke design by Kartè .....vi lascio anche le torte realizzate dalle altre ragazze</span> </div>
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Anonymoushttp://www.blogger.com/profile/03646848757057819004noreply@blogger.com0tag:blogger.com,1999:blog-744821797453330801.post-59893326056772560242012-11-26T12:30:00.000+01:002012-11-26T12:30:04.732+01:00Pasta Frolla per crostate..<div style="text-align: center;">
<span style="color: #134f5c; font-family: Georgia, "Times New Roman", serif;">Come avete potuto vedere nelle mie ricette per le crostate utilizzo sempre la stessa ricetta per la pasta frolla,inizialmente credevo che tutte fossero uguali poi ho dovuto ricredermi...vi posto la ricetta per la pasta frolla ideale per la crostata..</span></div>
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<span style="color: #134f5c; font-family: Georgia;"></span> </div>
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<span style="color: #134f5c; font-family: Georgia;">Ingredienti per 450 g di frolla</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: #0c343d;"><span class="ingredient">250 g di farina,</span> </span></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: #0c343d;"><span class="ingredient">125 g di burro,</span> </span></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: #0c343d;"><span class="ingredient">100 g di zucchero,</span> <span class="ingredient"></span></span></span></div>
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<span class="ingredient"><span style="color: #0c343d; font-family: Georgia, "Times New Roman", serif;">1 uovo,</span></span></div>
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<span class="ingredient"></span><span style="color: #0c343d; font-family: Georgia, "Times New Roman", serif;"> <span class="ingredient">1 bustina di vanillina,</span> </span></div>
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<span class="ingredient"><span style="color: #0c343d; font-family: Georgia, "Times New Roman", serif;">un pizzico di sale.</span></span></div>
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<span class="ingredient"><span style="color: #0c343d; font-family: Georgia, "Times New Roman", serif;"></span></span> </div>
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<span class="ingredient"><span style="color: #0c343d; font-family: Georgia, "Times New Roman", serif;"></span></span> </div>
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<span style="color: #0c343d; font-family: Georgia, "Times New Roman", serif;">Lavorate lo zucchero con il burro a temperatura ambiente</span></div>
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<span style="color: #0c343d; font-family: Georgia, "Times New Roman", serif;">Impastate fino ad ottenere un panetto omogeneo.</span></div>
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<span style="color: #0c343d; font-family: Georgia, "Times New Roman", serif;"> questo punto aggiungete l'uovo, facendolo assorbire dal composto di burro e zucchero</span></div>
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<span style="color: #0c343d; font-family: Georgia, "Times New Roman", serif;">Aggiungete la farina, il sale e la vanillina ed impastate fino a che gli ingredienti siano ben amalgamati</span></div>
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<span style="color: #0c343d; font-family: Georgia, "Times New Roman", serif;">Formate una palla e lasciate riposare in frigorifero per circa mezz'ora avvolta da pellicola trasparente.</span></div>
Anonymoushttp://www.blogger.com/profile/03646848757057819004noreply@blogger.com0tag:blogger.com,1999:blog-744821797453330801.post-35659532166800474842012-11-23T12:00:00.000+01:002012-12-04T22:04:17.456+01:00crostata con mascarpone e lamponi<div style="text-align: center;">
<span style="color: #134f5c; font-family: Georgia, "Times New Roman", serif;">Ecco qualcosa di strano...almeno per me ...il dolce del mascarpone con l' amaro dei lamponi...</span></div>
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<span style="color: #134f5c; font-family: Georgia, "Times New Roman", serif;">provare per credere</span></div>
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<span style="color: #134f5c; font-family: Georgia;"></span> </div>
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<span style="color: #134f5c; font-family: Georgia;"></span> </div>
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<span style="color: #134f5c; font-family: Georgia, "Times New Roman", serif;">Ingredienti</span></div>
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<span class="ingredient"><span style="color: #45818e; font-family: Georgia, "Times New Roman", serif;">450 g di pasta frolla,</span></span></div>
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<span class="ingredient"></span><span style="color: #45818e; font-family: Georgia, "Times New Roman", serif;"> <span class="ingredient">350 g mascarpone,</span> </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: #45818e;"><span class="ingredient">200 cl panna da montare,</span> </span></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: #45818e;"><span class="ingredient">3 cucchiai liquore all'arancia,</span> </span></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: #45818e;"><span class="ingredient">200 g di lamponi,</span> </span></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: #45818e;"><span class="ingredient">4 cucchiai zucchero a velo,</span> </span></span></div>
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<span class="ingredient"><span style="color: #45818e; font-family: Georgia, "Times New Roman", serif;">10 g burro.</span></span></div>
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<span class="ingredient"><span style="color: #0c343d; font-family: Georgia;">Procedimento</span></span></div>
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<span class="ingredient"><div class="text-preparation instruction" style="text-align: center;">
<span style="color: #0c343d; font-family: Georgia, "Times New Roman", serif;">Imburrate una teglia da 24 cm di diametro e foderatela con la pasta frolla, quindi riponetela in frigorifero per mezz'ora a solidificare. Nel frattempo scaldate il forno a 180°C.<br />Coprite la pasta frolla con carta da forno, riempitela con fagioli secchi e fate cuocere per 20 minuti.</span></div>
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<span style="color: #0c343d; font-family: Georgia, "Times New Roman", serif;">Togliete la teglia dal forno, rimuovete la carta forno con tutti i fagioli e infornate nuovamente per altri 5 minuti.</span></div>
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<span style="color: #0c343d; font-family: Georgia, "Times New Roman", serif;">Lasciate raffreddare la base di frolla.</span></div>
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<span style="color: #0c343d; font-family: Georgia, "Times New Roman", serif;">Nel frattempo, montate la panna ed amalgamatela delicatamente a mascarpone, liquore e 2 cucchiai di <span style="color: #134f5c; font-family: Georgia, "Times New Roman", serif;">zucchero a velo.</span></span></div>
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<span style="color: #134f5c; font-family: Georgia, "Times New Roman", serif;">Distribuite il composto di panna e mascarpone sul fondo della crostata</span></div>
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<span style="color: #134f5c; font-family: Georgia, "Times New Roman", serif;">Cospargere la torta di crema ai frutti di bosco...Adagiatevi sopra i lamponi e spolverizzate con il resto dello zucchero a velo.</span></div>
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Anonymoushttp://www.blogger.com/profile/03646848757057819004noreply@blogger.com0tag:blogger.com,1999:blog-744821797453330801.post-66192558706913359762012-11-21T12:00:00.000+01:002012-11-21T12:00:02.991+01:00torta tenerina..<div style="text-align: center;">
<span style="color: #45818e; font-family: Georgia, "Times New Roman", serif;">Dopo giorni in cui mi sono assentata ecco a voi la ricetta di una torta gustosa e semplice al cioccolato,,,,</span></div>
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<span style="color: #45818e; font-family: Georgia, "Times New Roman", serif;">Ho portato trta alla zia/nonna/zio del mio coinquilino... (ragazzo:) ) ....mi trovò davanti due piccoli e una ragazza...( i cugini) ...il più piccolo rifiuta la torta ma piano piano si avvicina .... arrivato il momento di andare si avvicina a me e dice.....ma la torta non la porti via vero ..la porti via quando è finita ...come sono belli i bambini ..e ora ecco la ricetta</span></div>
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<span style="color: #45818e; font-family: Georgia;">Ingredienti</span></div>
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<span style="color: #45818e; font-family: Georgia;">Burro 100 gr</span></div>
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<span style="color: #45818e; font-family: Georgia;">Farina 60 gr</span></div>
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<span style="color: #45818e; font-family: Georgia;">Cioccolato fondente 200 gr</span></div>
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<span style="color: #45818e; font-family: Georgia;">Latte 3 cucchiai</span></div>
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<span style="color: #45818e; font-family: Georgia;">Sale 1 pizzico</span></div>
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<span style="color: #45818e; font-family: Georgia;">Uova 3 medie</span></div>
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<span style="color: #45818e; font-family: Georgia;">Zucchero 150 gr</span></div>
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<span style="color: #45818e; font-family: Georgia;"></span> </div>
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<span style="color: #45818e; font-family: Georgia;">Procedimento</span></div>
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<span style="color: #45818e; font-family: Georgia, "Times New Roman", serif;">Per preparare la torta tenerina, spezzettate il cioccolato fondente e mettetelo a sciogliere a bagnomaria fino a che divenga cremoso e liscio. Tagliate il burro freddo a cubetti e aggiungetelo 2 cubetti alla volta al cioccolato fuso ancora sul fuoco , avendo cura di farlo assorbire bene prima di aggiungerne altro. Quando avrete disciolto tutto il burro, togliete il pentolino dal fuoco e lasciate intiepidire il composto</span></div>
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<span style="color: #45818e; font-family: Georgia, "Times New Roman", serif;">Nel frattempo sgusciate le uovae ponete i tuorli a montare con metà dello zucchero: sbattete per bene con le fruste di uno sbattitore o con un robot da cucina fino ad ottenere un composto chiaro e spumoso. Sempre sbattendo, unite il composto di cioccolato e burro a quello di tuorli e zucchero</span></div>
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<span style="color: #45818e; font-family: Georgia, "Times New Roman", serif;">Unite al composto ben amalgamato il latte tiepido e la farina e incorporate bene tutti gli ingredienti: dovrete ottenere un impasto omogeneo e senza grumi . </span></div>
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<span style="color: #45818e; font-family: Georgia, "Times New Roman", serif;">A parte, montate gli albumi con il pizzico di sale e il restante zucchero: sbattete fino a che non si formi una crema bianca compatta poi, con un mestolo di legno o una spatola, incorporate delicatamente gli albumi montati a neve con lo zucchero al composto di cioccolato mescolando dal basso verso l’alto.</span></div>
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<span style="color: #45818e; font-family: Georgia, "Times New Roman", serif;">Foderate con carta forno una tortiera del diametro di 24 cm e versateci dentro l’impasto della torta in modo uniforme</span> .</div>
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<span style="color: #45818e; font-family: Georgia, "Times New Roman", serif;"> Infornate in forno già caldo a 180° per 25-30 minuti, quindi spegnete il forno, e lasciate raffreddare la torta tenendo lo sportello del forno socchiuso. Una volta fredda , estraete la torta dallo stampo (con molta delicatezza e stando attenti a non romperla) e ponetela su di un piatto da portata: la vostra torta tenerina è pronta!</span></div>
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Anonymoushttp://www.blogger.com/profile/03646848757057819004noreply@blogger.com0tag:blogger.com,1999:blog-744821797453330801.post-87674074339291690382012-11-18T22:31:00.001+01:002012-11-18T22:31:29.962+01:00corso modelling (cake design ) by Kartè<div style="text-align: center;">
<span style="color: #38761d; font-family: Georgia, "Times New Roman", serif;">La settimana è ormai terminata ...e in questa settimana mi sono dedicata alla pasta di zucchero... seguendo un corso di cake design grazie a Kartè e a Piero .....ora vi posto le foto delle mie creazioni.... non sono perfette ma migliorerò imparata la base tutto sarà più facile... :)</span></div>
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Anonymoushttp://www.blogger.com/profile/03646848757057819004noreply@blogger.com0tag:blogger.com,1999:blog-744821797453330801.post-50102262412317330972012-11-10T12:00:00.000+01:002012-11-09T21:43:09.715+01:00crostata nutella e mascarpone<div style="text-align: center;">
<span style="color: #0b5394; font-family: Georgia, "Times New Roman", serif;">eccomi di nuovo a scrivere una ricetta.....mi sono presa una settimana di festa ma eccomi di nuovo con tante tante ricette...</span></div>
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<span style="color: #0b5394; font-family: Georgia, "Times New Roman", serif;">In questi giorni avevo davvero voglia di nutella allora ho pensato di fare una crostata proprio con la nutella e per sistemare il sapore una crema di mascarpone e ricotta ed ecco a voi la ricetta</span></div>
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<span style="color: #0b5394; font-family: Georgia;">Ingredienti</span></div>
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<span style="color: #134f5c;"><em><span style="font-family: Georgia, "Times New Roman", serif;"><strong><span class="ingredient">Per la pasta frolla: 250 g di farina,</span> <span class="ingredient">125 g di burro,</span> <span class="ingredient">100 g di zucchero,</span> <span class="ingredient">1 uovo,</span> <span class="ingredient">1 bustina di vanillina,</span> <span class="ingredient">un pizzico di sale.</span></strong></span></em></span></div>
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<span style="color: #134f5c;"><em><span style="font-family: Georgia, "Times New Roman", serif;"><strong><span class="ingredient"> Per la farcia: 250 g di mascarpone,</span> <span class="ingredient">250 g di ricotta,</span> <span class="ingredient">1 vasetto di nutella,</span> <span class="ingredient">1 cucchiaio e mezzo di zucchero,</span> <span class="ingredient">1 uovo</span></strong></span></em></span></div>
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<span style="color: #134f5c;"><em><span style="font-family: Georgia, "Times New Roman", serif;"><strong><span class="ingredient"></span></strong></span></em></span> </div>
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<span style="color: #134f5c;"><em><span style="font-family: Georgia, "Times New Roman", serif;"><strong><span class="ingredient"></span></strong></span></em></span> </div>
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<span style="color: #134f5c;"><em><span style="font-family: Georgia, "Times New Roman", serif;"><span class="ingredient">Preparazione</span></span></em></span></div>
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<span style="color: #134f5c;"><em><span style="font-family: Georgia, "Times New Roman", serif;"><span class="ingredient"><div class="text-preparation instruction" style="text-align: center;">
Preparate la pasta frolla: lavorate lo zucchero con il burro a temperatura ambiente e impastare fino ad ottenere un panetto omogeneo.</div>
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A questo punto aggiungete l'uovo, facendolo assorbire dal composto di burro e zucchero, la farina, il sale e la vanillina ed impastare fino a che gli ingredienti siano ben amalgamati.</div>
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Formate una palla e lasciate riposare in frigorifero per circa mezz'ora avvolta da pellicola trasparente.</div>
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Preparate il ripieno</div>
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Come prima cosa riprendete la pasta frolla dal frigo e stendetelo con l'aiuto di un mattarello,coprite una tortiera da 26 cm con della carta forno e stendeteci sopra la pasta frolla.</div>
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Coprite la pasta frolla con la nutella.</div>
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In una ciotola mettete il mascarpone, la ricotta, lo zucchero, l'uovo</div>
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Spalmate la crema sopra la nutella.</div>
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Infornate a 160°C per 50 minuti.</div>
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spero vi sia piaciuta..</div>
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<br />Anonymoushttp://www.blogger.com/profile/03646848757057819004noreply@blogger.com0tag:blogger.com,1999:blog-744821797453330801.post-71040650503380461622012-11-09T21:28:00.000+01:002012-11-09T21:29:20.414+01:00lucca comics<div style="text-align: center;">
<strong>scusate per la mia assenza ma ero impegnata con il lucca comics.....</strong></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0v2oCTtZ6xExeDXK2OBESrxsV-Wt4mF0JqozaZAbfJBjpSTAX3Q4UioEmaS7PaQA0ry5B_4crOF12HJ5wKNO7-G_Hca1OH9VPZ_cEdulKRHRYTn2Gex-pa30xX9N9W4FVCntPH3guQf4/s1600/IMG_2514.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0v2oCTtZ6xExeDXK2OBESrxsV-Wt4mF0JqozaZAbfJBjpSTAX3Q4UioEmaS7PaQA0ry5B_4crOF12HJ5wKNO7-G_Hca1OH9VPZ_cEdulKRHRYTn2Gex-pa30xX9N9W4FVCntPH3guQf4/s1600/IMG_2514.JPG" width="213" /></a></div>
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<strong>da domani tornerò a pubblicare ricette per ora vi lascio una foto del lucca comics</strong></div>
Anonymoushttp://www.blogger.com/profile/03646848757057819004noreply@blogger.com0tag:blogger.com,1999:blog-744821797453330801.post-22419650815051539422012-10-29T11:30:00.000+01:002012-10-29T11:30:04.867+01:00Cioccolatini tipo baci perugina..<div style="text-align: center;">
<span style="color: #0b5394; font-family: Georgia, "Times New Roman", serif; font-size: x-small;"><strong>Questa ricetta è per Vale...la mia collega...non credevo sarei mai stata capace di fare cioccolatini che potessero anche lontanamente sembrare i baci della perugina ..e invece eccoli qua...</strong></span></div>
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<span style="color: #0b5394; font-family: Georgia, "Times New Roman", serif; font-size: x-small;"><strong>Il mio coinquilino (come chiamo il mio ragazzo ) continua a dirmi che lui è a dieta che non vuole mangiare dolci ma sotto sotto adora sentire quello che creo....</strong></span></div>
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<span style="color: #0b5394; font-family: Georgia, "Times New Roman", serif; font-size: x-small;"><strong></strong></span> </div>
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<span style="color: #0b5394; font-family: Georgia, "Times New Roman", serif; font-size: x-small;"><strong>ed ora diretti diretti alla ricetta</strong></span></div>
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<span style="color: #0b5394; font-family: Georgia; font-size: x-small;"><strong>Ingredienti</strong></span></div>
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<strong><span style="color: #0b5394; font-family: Georgia; font-size: x-small;"></span></strong> </div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: x-small;"><strong><span style="color: #073763;"><span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount">50 gr</span> di <span property="v:name">cioccolato al latte</span> </span></span><br /> <span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount">10 gr</span> di <span property="v:name">burro</span> </span></span><br /> <span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount">50 gr</span> di <span property="v:name">granella di nocciole</span> </span></span><br /> <span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount">50 gr</span> di <span property="v:name">nutella</span> </span></span><br /> <span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount">14</span> <span property="v:name">nocciole</span> </span></span><br /> <span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount">100 gr</span> di <span property="v:name">cioccolato fondente</span> </span></span></span></strong></span></span></div>
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<span style="color: #38761d; font-family: Georgia, "Times New Roman", serif; font-size: x-small;"><strong>Procedimento</strong></span></div>
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<span style="color: #38761d; font-family: Georgia, "Times New Roman", serif; font-size: x-small;"><strong></strong></span> </div>
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<span style="color: #38761d; font-family: Georgia, "Times New Roman", serif; font-size: x-small;"><strong>In un pentolino dal fondo spesso sciogliere il cioccolato al latte insieme al burro</strong></span></div>
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<span style="color: #38761d; font-family: Georgia, "Times New Roman", serif; font-size: x-small;"><strong>Unire alla nutella il cioccolato fuso e la granella di nocciole e mescolare il tutto. Riporre il composto in freezer per un quarto d’ora</strong></span></div>
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<span style="color: #38761d; font-family: Georgia, "Times New Roman", serif; font-size: x-small;"><strong>Riprendere il composto e formare 14 palline che andrete a posizionare sulla carta forno </strong></span></div>
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<span style="color: #38761d; font-family: Georgia, "Times New Roman", serif; font-size: x-small;"><strong>Sulla superficie di ogni pallina posizionare una nocciola e esercitare una leggera pressione</strong></span></div>
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<span style="color: #38761d; font-family: Georgia, "Times New Roman", serif; font-size: x-small;"><strong>Mettere i baci a riposare in freezer per una mezzoretta per farli indurire.</strong></span></div>
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<span style="color: #38761d; font-family: Georgia, "Times New Roman", serif; font-size: x-small;"><strong>Sciogliere il cioccolato fondente a bagnomaria e lasciarlo intiepidire.</strong></span></div>
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<span style="color: #38761d; font-family: Georgia, "Times New Roman", serif; font-size: x-small;"><strong>Posizionare i baci su una gratella (sotto la quale avrete messo della carta forno) e lasciarli asciugare completamente.</strong></span></div>
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<br /><span style="color: #38761d; font-family: Georgia, "Times New Roman", serif; font-size: x-small;"><strong> Riprendere i baci e aiutandosi con una forchetta, immergerli nel cioccolato fino a ricoprirli completamente di cioccolato.</strong></span></div>
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<span style="color: #38761d; font-family: Georgia, "Times New Roman", serif; font-size: x-small;"><strong>Una volta che il cioccolato sarà indurito, sollevare i vostri baci perugina dalla gratella e confezionarli in pirottini di carta.</strong></span></div>
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Anonymoushttp://www.blogger.com/profile/03646848757057819004noreply@blogger.com1tag:blogger.com,1999:blog-744821797453330801.post-65991841596731346892012-10-28T19:18:00.000+01:002012-10-28T19:18:01.954+01:00New York Cheesecake<div style="text-align: right;">
<span style="color: #6aa84f; font-family: Georgia, "Times New Roman", serif;"><strong> In questa terribile domenica la sola cosa che può tirarmi su di morale sono i dolci....sopratutto quando qualcuno di famiglia ti fa arrabbiare...</strong></span></div>
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<span style="color: #6aa84f; font-family: Georgia, "Times New Roman", serif;"><strong>e allora Cheesecake..</strong></span><br />
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<span style="color: #6aa84f; font-family: Georgia, "Times New Roman", serif;"><strong>qualcuno è passato a sentirla :).</strong></span></div>
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<span style="color: #6aa84f; font-family: Georgia;"><strong>Ingredienti</strong></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: #134f5c;"><span class="amount">200 g </span><span class="value">di biscotti digestive</span></span></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: #134f5c;"><span class="amount">100 g </span><span class="value">di burro</span></span></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: #134f5c;"><span class="amount">500 g </span><span class="value">di Philadelphia Classico</span></span></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: #134f5c;"><span class="amount">100 g </span><span class="value">di panna fresca</span></span></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: #134f5c;"><span class="amount">100 g </span><span class="value">di zucchero</span></span></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: #134f5c;"><span class="amount">2 </span><span class="value">uova intere</span></span></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: #134f5c;"><span class="amount">1 </span><span class="value">tuorlo d’uovo</span></span></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: #134f5c;"><span class="amount">0.5 </span><span class="value">di succo di mezzo limone</span></span></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: #134f5c;"><span class="amount">1 cucchiaino </span><span class="value">di estratto di vaniglia (oppure 1 bustina di vanillina)</span></span></span></div>
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<span style="color: #38761d; font-family: Georgia, "Times New Roman", serif;"><span class="value"><strong>Preparazione</strong></span></span></div>
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<span style="color: #38761d; font-family: Georgia, "Times New Roman", serif;"><span class="value"><div class="stepdescription">
Preparare la base della cheesecake frullando i biscotti, aggiungendo il burro fuso e amalgamando per bene. Stendere il composto ottenuto sulla base e sui lati di una tortiera a cerchio apribile del diametro di cm 22, preventivamente imburrata e interamente foderata con carta forno. Pressare bene aiutandosi con il dorso di un cucchiaio o con le mani e porre la base in frigorifero a rassodare per 30 minuti.</div>
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Nel frattempo versare in una ciotola le uova, lo zucchero, la vaniglia e il succo di limone, sbattendo il tutto per amalgamare. Unire sempre sbattendo anche Philadelphia e la panna fresca. </div>
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Versare il composto nella tortiera, livellarlo e cuocerlo per un’ora a 180° in forno preriscaldato.</div>
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Preparare la salsa tagliando le fragole a pezzetti e mettendole sul fuoco assieme allo zucchero. Cuocerle a fuoco dolce fino ad ammorbidirle, poi passarle al setaccio, per ottenere una salsa densa e liscia che potete conservare in frigorifero.</div>
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Trascorso il tempo indicato estrarre la cheesecake dal forno e lasciarla raffreddare a temperatura ambiente dopodiché metterla in frigorifero per almeno 4-6 ore. Quando la cheesecake sarà fredda e compatta guarnirla con la salsa di fragole, frutti di bosco e foglioline di menta, quindi servirla.<br />
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Anonymoushttp://www.blogger.com/profile/03646848757057819004noreply@blogger.com0tag:blogger.com,1999:blog-744821797453330801.post-87602022749953538042012-10-27T21:55:00.003+02:002012-10-27T21:56:02.847+02:00crostata cioccolata e ricotta senza glutine<div style="text-align: center;">
<strong><span style="color: #38761d; font-family: Arial, Helvetica, sans-serif;">Giovedì sera dopo una giornata terribile tornata a casa ho deciso di preparare un dolce (per scaricare lo stress)...</span></strong></div>
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<strong><span style="color: #38761d; font-family: Arial, Helvetica, sans-serif;">la torta ricotta e cioccolata è sempre stata la mia preferita...ma da quando sono a dieta non sono più riuscita a mangiarla..</span></strong></div>
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<strong><span style="color: #38761d; font-family: Arial, Helvetica, sans-serif;">Ultimamente tutti mi domandano come faccia a fare dolci senza avere la tentazione di mangiarli...il segreto è solo uno...dopo aver passato ore e ore a stendere cuocere e farcire i dolci la sola cosa che penso è ...speriamo finisca presto...ma il giorno dopo ecco di nuovo a fare un dolce :)</span></strong></div>
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<strong><span style="color: #38761d; font-family: Arial, Helvetica, sans-serif;">Allora ecco a voi la ricetta</span></strong></div>
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<strong><span style="color: #38761d; font-family: Arial;">Ingredienti</span></strong></div>
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<strong><span style="color: #38761d; font-family: Arial;">Cioccolato fondente 100 g </span></strong></div>
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<strong><span style="color: #38761d; font-family: Arial;">Fecola di patate 10 g</span></strong></div>
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<strong><span style="color: #38761d; font-family: Arial;">Mascarpone 250gr</span></strong></div>
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<strong><span style="color: #38761d; font-family: Arial;">Ricotta 250 gr</span></strong></div>
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<strong><span style="color: #38761d; font-family: Arial;">Uova 2 tuorli</span></strong></div>
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<strong><span style="color: #38761d; font-family: Arial;">Vanillina 1 bustina</span></strong></div>
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<strong><span style="color: #38761d; font-family: Arial;">Zucchero 200gr</span></strong></div>
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<strong><span style="color: #38761d; font-family: Arial;">Pasta Frolla 400 gr </span></strong></div>
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<strong><span style="color: #38761d; font-family: Arial;">(per la frolla )<a href="http://dolcementethe.blogspot.it/2012/10/occhi-di-bue-per-celiaci-e-non.html">http://dolcementethe.blogspot.it/2012/10/occhi-di-bue-per-celiaci-e-non.html</a>)</span></strong></div>
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<strong><span style="color: #38761d; font-family: Arial;">Preparazione</span></strong><br />
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<span style="color: #38761d;"><span style="font-family: Georgia, "Times New Roman", serif;"><em><span style="color: black;">Per realizzare la crostata con mascarpone</span><span style="color: black;"> e gocce di cioccolato</span><span style="color: black;"> per prima cosa dovete dedicarvi alla preparazione della pasta </span><span style="color: black;">frolla che sarà la base della vostra torta. </span></em></span></span></div>
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<span style="color: #38761d;"><span style="font-family: Georgia, "Times New Roman", serif;"><em><span style="color: black;">Nel frattempo imburrate e foderate con della carta forno una teglia del diametro di 22-24 cm . Stendete i 3/4 della pasta</span><span style="color: black;"> frolla con un mattarello e disponetela nella tortiera; tenete da parte la restante pasta</span><span style="color: black;"> frolla che utilizzerete per la guarnizione finale . Cominciate a preparare la crema che vi servirà per il ripieno della torta. In una ciotola versate la ricotta</span><span style="color: black;">, i tuorli, lo zucchero</span><span style="color: black;">, la fecola</span><span style="color: black;"> di patate</span><span style="color: black;"> la vanillina</span><span style="color: black;"> e la cannella</span><span style="color: black;">. </span></em></span></span></div>
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<span style="color: #38761d;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em>Amalgamate il tutto con uno sbattitore elettrico e poi aggiungete alla crema ottenuta il mascarpone, le gocce di cioccolato e mescolate il tutto con una spatola. Versate poi la crema all’interno della tortiera . </em></span></span></div>
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<span style="color: #38761d;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em>Livellate la crema con una spatola e appiattite i bordi di pasta frolla (9-10). Con una rotella dentata, ritagliate le strisce di pasta che serviranno a decorare la superficie della crostata (larghe 2 cm circa) e disponetele a intervalli regolari sulla superficie della crostata. fino a formare delle losanghe incrociate. Infornate la crostata con mascarpone e gocce di cioccolato a 180 gradi per 40-50 minuti. Una volta sfornata, spolverizzate la crostata con dello zucchero a velo.</em></span></span></div>
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<em><span style="font-family: Georgia;">spero vi sia piaciuta</span></em></div>
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<a class="ricette" href="http://ricette.giallozafferano.it/ricette/Ricotta" title="Ricette con La Ricotta"><strong><img align="right" alt="Ricette" border="0" height="16" src="http://ricette.giallozafferano.it/website/skins/premium/images/book_open.png" width="16" /></strong></a></span><br />Anonymoushttp://www.blogger.com/profile/03646848757057819004noreply@blogger.com0tag:blogger.com,1999:blog-744821797453330801.post-46828400832214988562012-10-24T11:30:00.000+02:002012-10-24T11:30:03.681+02:00Corso Kartè<div style="text-align: center;">
<span style="color: #38761d; font-family: Georgia, "Times New Roman", serif;"><strong>Era qualche mese che cercavo un corso di cake design e dato dalle mie parti non vi sono molti negozi che organizzano corsi mi ero trovata a cercare un corso senza però non trovare niente...ed ecco che grazie ad una mia collega trovo un corso presso il negozio Kartè a lucca (</strong></span><a href="http://www.karte.it/index.php#&panel1-2"><span style="color: #38761d; font-family: Georgia, "Times New Roman", serif;"><strong>http://www.karte.it/index.php#&panel1-2</strong></span></a><span style="color: #38761d; font-family: Georgia, "Times New Roman", serif;"><strong>) ..</strong></span></div>
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<span style="color: #38761d; font-family: Georgia, "Times New Roman", serif;"><strong>Un negozio ben fornito con una varietà vasta di utensili e materiali per dolci torte decorazioni e tante altre cose ancora...</strong></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><strong><span style="color: #38761d;">Un corso fantastico tenuto da Piero Caniparoli <span class="alternate_name">(Cake-designer)...</span></span></strong></span></div>
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<span class="alternate_name"><span style="color: #38761d; font-family: Georgia, "Times New Roman", serif;"><strong>Ed ecco le creazioni delle allieve del corso</strong></span></span></div>
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<span style="color: #134f5c; font-family: Georgia, "Times New Roman", serif;">ed ecco la mia torta...</span></div>
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Anonymoushttp://www.blogger.com/profile/03646848757057819004noreply@blogger.com2tag:blogger.com,1999:blog-744821797453330801.post-90547887697621856972012-10-22T11:30:00.000+02:002012-10-23T21:04:12.459+02:00girelle tipo motta<div style="text-align: center;">
<span style="background-color: white; color: #0c343d; font-family: Georgia, "Times New Roman", serif;"><strong>In una bella mattina a lavoro ci siamo messe a discutere di dolci...cosa faccio... cosa non faccio..cosa vi piace... cosa non vi piace...cosa vorreste mangiare....ed ecco l' idea le famose girelle della motta..i dolci preferiti da tutti i bambini ...e quindi perchè non provare...e devo dire che sono venute abbastanza bene anche se non proprio uguali di forma alle originali ...a voi il commento... ecco foto e ricetta :)</strong></span></div>
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<span style="color: #134f5c; font-family: Georgia, "Times New Roman", serif;"><strong>Ingredienti</strong></span></div>
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<strong><span style="color: #134f5c; font-family: Georgia;">Pasta chiara</span></strong></div>
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<span style="color: #134f5c; font-family: Georgia;"><span style="color: #38761d; font-family: Georgia, "Times New Roman", serif;"><strong>80 </strong></span></span><span style="color: #134f5c; font-family: Georgia;"><span style="color: #38761d; font-family: Georgia, "Times New Roman", serif;"><strong>gr di farina (Io ho utilizzato la farina molino chiavazza)</strong></span></span></div>
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<span style="color: #134f5c; font-family: Georgia;"><span style="color: #38761d; font-family: Georgia, "Times New Roman", serif;"><strong>3 uova<br /> 1cucchiaini di lievito vanigliato <br />2 cucchiai di acqua<br />140 gr di zucchero a velo<br />1 pizzichi di sale</strong></span></span></div>
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<strong><span style="color: #134f5c; font-family: Georgia;">Pasta scura</span></strong></div>
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<span style="color: #38761d;"><span style="font-family: Georgia, "Times New Roman", serif;"><strong>80 gr farina</strong></span></span></div>
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<span style="color: #38761d; font-family: Georgia, "Times New Roman", serif;"><strong>3 uova <br /> 1cucchiaini di lievito vanigliato <br />2 cucchiai di cacao amaro in polvere<br />2 cucchiai di acqua<br />140 gr di zucchero a velo<br />1 pizzichi di sale</strong></span></div>
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<strong><span style="color: #134f5c; font-family: Georgia;">Farcitura </span></strong></div>
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<strong><span style="color: #38761d; font-family: Georgia;">nutella & cioccolato fondente</span></strong></div>
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<span style="color: #073763; font-family: Georgia;"><strong><span style="font-family: Georgia, "Times New Roman", serif;">Preparazione impasto scuro <br /><span style="color: #38761d;">Separare i tuorli di 3 uova dagli albumi. Monta a neve gli albumi con il pizzico di sale.<br />Sbattere i tuorli con lo zucchero a velo e 2 cucchiai di acqua. Amalgamare 80 gr di farina, il cacao e i cucchiaino di lievito setacciati. Incorporare gli albumi delicatamente, stendere il composto nella teglia o nella placca da forno, molto sottile, a 180 °C, per 8 minuti.</span></span></strong></span></div>
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<span style="color: #073763; font-family: Georgia;"><span style="font-family: Georgia, "Times New Roman", serif;"><strong>Preparazione impasto chiaro<br /><span style="color: #38761d;">uguale al primo, con le uova la farina, lo zucchero e il lievito rimasti, ma senza cacao.<br />Stenderlo sul primo impasto cotto, con la spatola. <br />Cuoci per altri 10-12 minuti e sfornare.</span></strong></span></span></div>
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<span style="color: #073763;"><span style="color: #38761d;"><span style="font-family: Georgia, "Times New Roman", serif;"><strong>Lasciare raffreddare e trasferire la sfoglia di pasta con la carta da forno sulla spianatoia.<br /><span style="color: black;"><span style="color: black;">Tagliarla a metà in modo da ottenere 2 rettangoli, e coprire ciascuna metà con un foglio di carta da forno bagnato e strizzato.</span></span></strong></span></span></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><strong>Arrotolare strettamente ciascun rettangolo, partendo dal lato corto e falli completamente raffreddare.</strong></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><strong>Srotolare le sfoglie di pasta ed elimina i fogli superiori di carta forno.<br /><span style="color: black;">Spalmare sulla parte bianca la nutella e arrotolare nuovamente. Avvolgere i rotoli in un foglio di pellicola per alimenti, sigillali ben stretti e lasciali riposare in frigorifero per almeno 1 ora.</span></strong></span></div>
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<span style="color: #38761d; font-family: Georgia, "Times New Roman", serif;"><strong>Far sciogliere il cioccolato fondente a bagnomaria o nel micro.<br />Eliminare la pellicola e la carta forno e tagliare i rotoli a fette di 2-3 cm di spessore.<br />Immergi la base di ciascuna girella nel cioccolato fuso.<br />Disporre, man mano, le girelle su un foglio di carta forno, bettendo la parte con il cioccolato fuso alla base e lasciare solidificare</strong></span></div>
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Anonymoushttp://www.blogger.com/profile/03646848757057819004noreply@blogger.com0tag:blogger.com,1999:blog-744821797453330801.post-6498553717898192252012-10-21T22:58:00.001+02:002012-10-23T21:05:09.392+02:00piccole e semplici idee regalo<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih6TxmfH9QD2Tzzyd21JesexDbaCUntLQa8GDGC1XU9_kl3CO66H7pjaSjOdzI564Gm078IbXUEQUHKT1cUn4Owr3INiPsESa2fSuzxmyVbCZJAPnTFdCZu6WxYBh9VHLuFUxn3t-skLE/s1600/IMG_1911.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih6TxmfH9QD2Tzzyd21JesexDbaCUntLQa8GDGC1XU9_kl3CO66H7pjaSjOdzI564Gm078IbXUEQUHKT1cUn4Owr3INiPsESa2fSuzxmyVbCZJAPnTFdCZu6WxYBh9VHLuFUxn3t-skLE/s1600/IMG_1911.JPG" width="320" /></a></div>
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<span style="color: #660000; font-family: Georgia, "Times New Roman", serif;"><strong>ecco qualche piccolo pensiero da offrire.... e a domani con la ricette per le mitiche girelle motta..richieste dalle mie colleghe</strong></span><br />
<span style="color: #660000; font-family: Georgia, "Times New Roman", serif;"><strong> a domani</strong></span></div>
<br />Anonymoushttp://www.blogger.com/profile/03646848757057819004noreply@blogger.com0tag:blogger.com,1999:blog-744821797453330801.post-30874747470451461432012-10-20T17:48:00.000+02:002012-10-23T21:06:27.524+02:00Cheesecake ai frutti di bosco<div style="text-align: center;">
<span style="color: #351c75; font-family: Georgia, "Times New Roman", serif;"><strong>La cheesecake è stata la torta più riuscita di questa estate ormai finita....fresca dolce e delicata...il mio ragazzo adora la cheesecake quindi mi sono detta ecco cosa faccio...ma dato che il caldo faceva da protagonista ho deciso di non fare la classica cheesecake cotta nel forno ma una variante estiva...è piaciuta a tutti parenti e no </strong></span><br />
<span style="color: #351c75; font-family: Georgia, "Times New Roman", serif;"><strong>mia madre la adorava talmente tanto che una sera me ne commissionò ben due ...la consiglio davvero a tutti ....ed ecco la ricetta</strong></span></div>
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<strong><span style="color: #351c75; font-family: Georgia;">Ingredienti</span></strong></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: #0b5394;"><strong><span class="amount">180 g </span><span class="value">di digestive</span></strong></span></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: #0b5394;"><strong><span class="amount">100 g </span><span class="value">di burro</span></strong></span></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: #0b5394;"><strong><span class="amount">500 g </span><span class="value">di Philadelphia Classico in vaschetta</span></strong></span></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: #0b5394;"><strong><span class="amount">200 ml </span><span class="value">di panna fresca da montare</span></strong></span></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: #0b5394;"><strong><span class="amount">120 g </span><span class="value">di zucchero a velo</span></strong></span></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: #0b5394;"><strong><span class="amount">10 g </span><span class="value">di colla di pesce</span></strong></span></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: #0b5394;"><strong><span class="amount">1 </span><span class="value">limone</span></strong></span></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: #0b5394;"><strong><span class="amount">1 bacello </span><span class="value">di vaniglia</span></strong></span></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: #0b5394;"><strong><span class="amount">200 g </span><span class="value">di lamponi</span></strong></span></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: #0b5394;"><strong><span class="amount">1 cucchiaio </span><span class="value">di zucchero a velo</span></strong></span></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: #0b5394;"><strong><span class="amount">200 g </span><span class="value">di frutti di bosco misti</span></strong></span></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: #0b5394;"><strong><span class="value">Preparazione</span></strong></span></span></div>
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<span class="value"><span style="color: #4c1130; font-family: Georgia, "Times New Roman", serif;">Preparate la base della cheesecake frullando i biscotti , aggiungendo il burro fuso e amalgamando per bene. Stendete il composto ottenuto sulla base di una tortiera a cerchio apribile del diametro di cm 22, preventivamente imburrata e foderata con carta forno. Pressate bene aiutandovi con il dorso di un cucchiaio o con le mani e ponete la base in freezer a rassodare.</span></span></div>
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<span class="value"><span style="color: #4c1130; font-family: Georgia, "Times New Roman", serif;">Preparate la crema sbattendo con un frullatore il Philadelphia assieme a 50 gr di zucchero a velo e i semini del baccello di vaniglia fino ad ottenere un composto morbido e liscio</span></span></div>
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<span class="value"><span style="color: #4c1130; font-family: Georgia, "Times New Roman", serif;">Nel frattempo mettete la colla di pesce ad ammorbidire, ammollandola in abbondante acqua ben fredda per almeno 10 minuti. Scaldate due cucchiai di panna e scioglietevi dentro la colla di pesce che avrete scolato dall’acqua dell’ammollo</span></span></div>
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<span class="value"><span style="color: #4c1130; font-family: Georgia, "Times New Roman", serif;">Unite il composto di colla di pesce alla crema di Philadelphia e in ultimo montate la panna insieme ai restanti 70 gr di zucchero a velo. Molto delicatamente unite la panna montata zuccherata alla crema fatta in precedenza con il Philadelphia e la colla di pesce.</span></span></div>
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<span class="value"><span style="color: #4c1130; font-family: Georgia, "Times New Roman", serif;">Versate la crema ottenuta sulla base di biscotti, livellatela per bene e mettete la cheesecake in frigorifero per almeno 4-6 ore (meglio se per tutta la notte). Preparate la salsa ai lamponi ponendoli in un pentolino a fuoco basso assieme allo zucchero fino a spappolarli, dopodiché passateli al setaccio per ottenere una salsa densa e liscia che potete conservare in frigorifero.</span></span></div>
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<span class="value"><span style="color: #4c1130; font-family: Georgia, "Times New Roman", serif;">Quando il dolce sarà ben compatto estraetelo dallo stampo e ponetelo su di un piatto da portata, guarnitelo con la salsa ai lamponi e i frutti di bosco.</span></span></div>
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<span class="value"><span style="color: #4c1130; font-family: Georgia;">ed ecco il risultato</span></span></div>
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Anonymoushttp://www.blogger.com/profile/03646848757057819004noreply@blogger.com0tag:blogger.com,1999:blog-744821797453330801.post-67628458742996912702012-10-18T11:30:00.000+02:002012-10-23T21:07:02.597+02:00biscotti girandola<div style="text-align: center;">
<span style="color: #3d85c6; font-family: Georgia, "Times New Roman", serif;"><strong>Ecco una ricetta molto semplice ..come del resto tutte le ricette a cui mi dedico...</strong></span></div>
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<span style="color: #3d85c6; font-family: Georgia, "Times New Roman", serif;"><strong>Ottima ricetta per incantare i piccoli e far tornare i grandi al passato</strong></span></div>
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<span style="color: #3d85c6; font-family: Georgia, "Times New Roman", serif;"><strong>i biscotti girandola...</strong></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3_UKiSd7pwc8P5_xRZbepy5t8UDjIl1NUIvqXxd6hitt0lgdJk63UK7pcb6N4rSsYIsassa53Q9S6NVomt91A68FrcbrpuSd7bRtVU0YS3B7GRiwhauuafyaLw7Wq1hFoVcwdt5OjpMo/s1600/IMG_1890.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3_UKiSd7pwc8P5_xRZbepy5t8UDjIl1NUIvqXxd6hitt0lgdJk63UK7pcb6N4rSsYIsassa53Q9S6NVomt91A68FrcbrpuSd7bRtVU0YS3B7GRiwhauuafyaLw7Wq1hFoVcwdt5OjpMo/s1600/IMG_1890.JPG" width="320" /></a></div>
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<strong><span style="color: #3d85c6; font-family: Georgia;">Ingredienti</span></strong></div>
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<strong><span style="color: #3d85c6; font-family: Georgia;">200 g di burro</span></strong></div>
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<strong><span style="color: #3d85c6; font-family: Georgia;">20 g di cacao amaro</span></strong></div>
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<strong><span style="color: #3d85c6; font-family: Georgia;">270 gr di Farina 00</span></strong></div>
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<strong><span style="color: #3d85c6; font-family: Georgia;">1 Albume</span></strong></div>
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<strong><span style="color: #3d85c6; font-family: Georgia;">100 g di zucchero a velo</span></strong></div>
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<strong><span style="background-color: white; color: #3d85c6; font-family: Georgia;">Preparazione</span></strong></div>
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<span style="background-color: white; color: #3d85c6; font-family: Georgia, "Times New Roman", serif;"><strong>Per preparare i biscotti girandola iniziate passando al mixer il burro freddo a pezzetti con 250 gr di farina per ottenere un impasto sabbioso , aggiungete poi lo zucchero a velo e mescolate con un cucchiaio per distribuire bene gli ingredienti </strong></span></div>
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<span style="background-color: white; color: #3d85c6; font-family: Georgia, "Times New Roman", serif;"><strong>A questo punto dividete il composto a metà, in una parte andrete ad aggiungere 20 gr di cacao amaro in polvere e nell’altra metà 20 gr di farina in più. Impastate i due composti separatamente con le mani, velocemente per fare sciogliere il burro e ottenere due impasti lisci e morbidi .</strong></span></div>
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<span style="background-color: #3d85c6; font-family: Georgia, "Times New Roman", serif;"><strong><span style="background-color: white; color: #3d85c6;">A questo punto schiacciateli leggermente con le mani e copriteli con della pellicola trasparente dovranno rassodare in frigorifero per almeno un’ora</span><span style="background-color: white;">.</span></strong></span></div>
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<span style="color: #3d85c6; font-family: Georgia, "Times New Roman", serif;"><strong>Stendete quindi l’impasto bianco e quello nero in due sfoglie rettangolari spesse circa 3 mm.</strong></span></div>
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<span style="color: #3d85c6; font-family: Georgia, "Times New Roman", serif;"><strong>Spennellate la superficie della sfoglia bianca con l’albume , ponetevi sopra quella al cioccolato e pressatele leggermente con il mattarello per farle ben aderire. A questo punto eliminate le parti di sfoglia "frastagliate" con un coltello, dovrete ottenere un rettangolo preciso, spennellate anche la superficie marrone con l’albume e iniziate ad arrotolare la sfoglia, dal lato più corto. Coprite il rotolo con la pellicola trasparente e lasciatelo raffreddare in frigorifero per un’altra ora.</strong></span> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsBaICDFWngs5Fmfo6IouRltp2ztjCOIKszc13xhXnRZAtkhk6k9XQIn38b4vXS3pquoYPdOdOCuBFb2BgCchOY23NQY_Rt_aqw88nJBAEx2FIRnndp3jCxbp-GNwknexw0kuuQvb42BI/s1600/IMG_1888.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsBaICDFWngs5Fmfo6IouRltp2ztjCOIKszc13xhXnRZAtkhk6k9XQIn38b4vXS3pquoYPdOdOCuBFb2BgCchOY23NQY_Rt_aqw88nJBAEx2FIRnndp3jCxbp-GNwknexw0kuuQvb42BI/s1600/IMG_1888.JPG" width="320" /></a></div>
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<span style="color: #3d85c6; font-family: Georgia, "Times New Roman", serif;"><strong>Trascorso questo tempo estraete il rotolo dal frigorifero e tagliate delle “fette” di 1 cm di spessore con un coltello affilato . Mettete i biscotti così ottenuti sulla carta da forno e infornate a 180°C per circa 15/18 minuti. Fate raffreddare i biscotti girandola</strong></span> </div>
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Anonymoushttp://www.blogger.com/profile/03646848757057819004noreply@blogger.com0tag:blogger.com,1999:blog-744821797453330801.post-16854493727452312392012-10-17T11:30:00.000+02:002012-10-23T21:07:50.155+02:00biscotti bustina di te<span style="color: #38761d; font-family: Georgia, "Times New Roman", serif;"><strong>Pensavo a quale nuova ricetta di biscotti potevo inserire e mi è capitata tra le mani questa semplicissima ricetta....i biscotti a bustina di tè... sono golosissimi biscotti a base di frolla..e poichè il mio blog si chiama dolcemente the quale biscotti migliori potevo trovare se non questi...</strong></span><br />
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<span style="color: #38761d; font-family: Georgia, "Times New Roman", serif;"><strong>ed ecco a voi la ricetta....</strong></span></div>
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<strong><span style="color: #38761d; font-family: Georgia;">Ingredienti</span></strong></div>
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<strong><span style="color: #38761d; font-family: Georgia;">175 g di farina </span></strong></div>
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<strong><span style="color: #38761d; font-family: Georgia;">(io ho usato la farina molino chiavazza <a href="http://www.molinochiavazza.it/">http://www.molinochiavazza.it/</a> )</span></strong></div>
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<strong><span style="color: #38761d; font-family: Georgia;">62,5 g di zucchero</span></strong></div>
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<strong><span style="color: #38761d; font-family: Georgia;">62,5 g di burro morbido</span></strong></div>
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<strong><span style="color: #38761d; font-family: Georgia;">1 uovo</span></strong></div>
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<strong><span style="color: #38761d; font-family: Georgia;">1 tuorlo</span></strong></div>
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<strong><span style="color: #38761d; font-family: Georgia;">mezza bustina di lievito</span></strong></div>
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<strong><span style="color: #38761d; font-family: Georgia;">100 g di cioccolata fondente </span></strong></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcw6LiQ4t8zQd-cilliA4khUZhh_utjzLkR0MwFZ3PIw19uflVX2Y5Wzql9JDskgAaDOhqXbnsO7SsvOCrMVi1M3P9qE00tP0zadKz3uSNG7bI6ENjz45GyWZ0XhDVNgJUDzi_LPTUVCA/s1600/IMG_1884.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcw6LiQ4t8zQd-cilliA4khUZhh_utjzLkR0MwFZ3PIw19uflVX2Y5Wzql9JDskgAaDOhqXbnsO7SsvOCrMVi1M3P9qE00tP0zadKz3uSNG7bI6ENjz45GyWZ0XhDVNgJUDzi_LPTUVCA/s200/IMG_1884.jpg" width="198" /></a></div>
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<strong><span style="color: #38761d; font-family: Georgia;">Preparazione</span></strong></div>
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<strong><span style="color: #38761d; font-family: Georgia;">In una terrina mescolare farina,zucchero e lievito</span></strong></div>
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<strong><span style="color: #38761d; font-family: Georgia;">porre al centro le uova i tuorli e il burro</span></strong></div>
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<strong><span style="color: #38761d; font-family: Georgia;">Lavorare fino ad ottenere un' impasto omogeneo</span></strong></div>
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<strong><span style="color: #38761d; font-family: Georgia;">Avvolgere nella pellicola trasparente e far riposare in frigo per 30 minuti</span></strong></div>
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<strong><span style="color: #38761d; font-family: Georgia;">stendere l' impasto ottendendo uno strato di circa 7 mm</span></strong></div>
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<strong><span style="color: #38761d; font-family: Georgia;">con l' aiuto di un coltello ritagliare dei rettangolini quindi smussateli su due angoli per creare la forma a bustina di te</span></strong></div>
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<strong><span style="color: #38761d; font-family: Georgia;">trasferire le bustine sulla carta forno e utilizzando uno stecco di legno praticare un foro nella parte superiore di ogni bustina</span></strong></div>
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<strong><span style="color: #38761d; font-family: Georgia;">Mettere a cuocere i biscotti per 10-15 minuti a 180°</span></strong></div>
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<strong><span style="color: #38761d; font-family: Georgia;">Nel frattempo fate sciogliere a bagnomaria 100gr di cioccolato </span></strong></div>
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<strong><span style="color: #38761d; font-family: Georgia;">Una volta cotti i biscotti e lasciati raffreddare intingere la parte inferiore dei biscotti nella cioccolata ponete i biscotti su una carta forno e lasciarli asciugare per 5-10 minuti</span></strong></div>
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<strong><span style="color: #38761d; font-family: Georgia;">A questo punto preparate per ogni biscotto due piccole etichette da te e un sottile spago da <span style="color: #38761d; font-family: Georgia, "Times New Roman", serif;">cucina </span></span></strong></div>
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<span style="color: #38761d; font-family: Georgia;"><span style="color: #38761d; font-family: Georgia, "Times New Roman", serif;"><strong>Quando il cioccolato dei biscotti sarà completamente asciutto, procedete alla decorazione finale: fate passare lo spago attraverso il foro praticato in precedenza e annodatene insieme le due estremità . Passate della colla stick sulla parte interna delle due etichette e unitele tra loro ,dopo aver inserito al centro il cordoncino (avendo cura di lasciare all'esterno delle etichette il nodino). I vostri graziosi e fragranti biscotti bustina di tè sono pronti</strong></span></span></div>
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<strong><span style="color: #38761d; font-family: Georgia;">spero vi sia piacita ....</span></strong></div>
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