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Lemon Cake (type Mulino Bianco)

LEMON CAKE (TYPE MILL WHITE)

thank Francesco's "Kitchen of the Angels" for the recipe .

The following two photos: one of the whole pie and another cut of the pie.

The whole pie ...

cut the cake ...

ingredients for the crust: a mold for a 26



160 grams of flour 00,
50 g of sugar,
70 g of butter, an egg
,
a pinch of salt,
the peel of half a lemon.



Preparation:

In mixing bowl, add sugar and, with blades in motion for 10 seconds Speed \u200b\u200b8, the peel of half a lemon: Spray. Open and stir with a spatula. Pulverize still 10 sec vel 8. Spatula.

Combine the egg, flour, soft butter and mix: 1 min vel ear.

Remove and, with floured hands, roll the dough in a pan for 3-4 mmm about 24/26 inches in diameter. Place in refrigerator to harden.

INGREDIENTS FOR CREAM:


100 g of sugar, 1 egg
,
70 g of butter or margarine,
the juice and grated rind of one lemon and a half,
40 g of flour,
250 g of milk, vanilla
,
a pinch of salt.


Preparation:

Without clean the jug, place the sugar and, with moving blades 10 sec vel 8, pulverize the remaining lemon zest. Open and stir with a spatula. Pulverize still 10 sec vel 8. Spatula.

Combine the other ingredients: the egg, butter (or margarine), lemon juice, flour, milk, vanilla and salt and cook 7 min 80 ° speed 4. Remove and set aside to cool.

Once cooled, spread on bottom of pastry (except for a couple of tablespoons), leaving an inch space on the outer edge.

MARGHERITA PASTA INGREDIENTS FOR THE COVER:


100 g of margarine,
100 g of sugar,
a hint of vanilla,
a pinch of salt,
3 small eggs,
30 g of milk,
a short (about 30 g) of liquor (limoncello),
120 g of flour, 20 g
starch
a bag full Yeast vanilla.


Preparation:

Without clean the jug, add the butter (or margarine) sugar, vanilla, salt and moving blades, to join the sp 3 hole in the lid, one at a time, eggs, milk and liqueur.

Open the lid, gather with a spatula and add the flour, potato starch, and finally the yeast.

Close and mix: 2 min vel 3-4.

Remove and pour the cream, covering it very well.

With pastry bag and nozzle smooth, decorating, making the strips or doodles or even "writing" using two tablespoons of lemon cream advanced, in contact with the pasta margherita taking on a bronze color, it will remain yellow .

Bake for 50 minutes in oven at 160 ° -170 ° C. Remove from oven and cool

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pancakes Pasta

frittata PASTA

Two pancakes ...

Inside ...

Ingredients 10 pancakes:

bucatini 250 g, 100 g

mortadella (or sausage or ham) in strips or small cubes,
50 g peas (oil, wine and onion taste to cook )

150 g smoked cheese,
1 / 2 liter of thick white sauce (made with 1 / 5 liter of milk, 50 g of flour, 25 g of butter, salt), Pepe

and mix of grated cheeses (pecorino cheese +).

For the breading:

batter (prepared with 200 g flour, 300 ml water and salt) to taste Breadcrumbs

procedure

Cook the pasta al dente in salted water.

Meanwhile prepare the sauce, put on the fire and making all the ingredients to thicken the sauce over low heat, stirring constantly to prevent lumps.

In a pan put the 'oil and add onion. Cook it and add the peas and cook making them with a drop of 'water and white wine if you like. Add the mortadella into strips or cubes.

the cooking completed, roughly cut with scissors the pasta, toss with the sauce, peas, ham and smoked cheese diced, plenty of grated cheese and pepper. Place the dough in a rectangular pan and compress it with your hands. Let rest in refrigerator for at least half an hour.
Meanwhile, prepare the batter for breading, mix water, flour and salt. Then prepare the breadcrumbs. Take the dough from the refrigerator and a small cut as many pancakes pastry rings. Compress a little and pass the first batter, then in breadcrumbs. Fry in hot oil.

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The Cake Dark Chocolate meringues Nathalie

SWEET DARK CHOCOLATE Nathalie

recipe from the book of Trish Deseine "Chocolate!"

thank the Blog Muffins, cookies and other trouble for the recipe.

Ingredients (for 6-8 people):


200 g good dark chocolate,
200 grams of butter, 5 eggs
,
1 tablespoon flour,
250 grams of sugar,
Icing sugar or cocoa powder to taste.

Preheat oven to 190 ° (180 °, when ventilated). Melt together in microwave or double boiler, chocolate and butter. Add sugar, stir well and let cool a bit '. Incorporate the eggs one at a time, stirring well with a wooden spoon every time it adds a. Finally add the flour mixture and mix well. Pour in a cake of 20-22 cm in diameter and bake for 22 to 30 minutes. The cake will be slightly shaky at the center. Remove from oven, let it cool, then unmold and let stand at room temperature.

procedure Thermomix

Chop the chocolate gently bringing to the veil. 10 to 20 seconds. Collect on the bottom, add the butter and cook 5 min., 37 °, sp. 3. Add sugar and stir for 2 minutes at speed 3. Allow to cool. With the blades in motion vel. 3 Add the eggs one at a time and stir for another 2 min. Always vel. 3. Add flour and stir 2 min. vel. 3. Pour in a cake of 20-22 cm in diameter and bake for 22 to 30 minutes. The cake will be slightly shaky at the center. Remove from oven, let it cool, then unmold and let stand at room temperature.

Procedure traditional

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Tendine e riflessione...


Da tempo ho finito le tendine per il bagno della zona notte, sono di misto lino a cui ho fatto l'orlo a giorno e un bordo a filet , il cui disegno riprende il motivo della greca delle piastrelle.
A me piacciono molto, finalmente sono riuscita a farmi un regalo...dopo tanti fatti alle amiche.
In questi giorni sto lavorando parecchio a filet , anche se mi fanno nuovamente male le mani, non mi dò per vinta.

Ho ricevuto messaggi in cui mi fate i complimenti per quello che riesco a fare, despite the pain. Dear my condition is chronic and slowly debilitating, but it is not worrying as some seem to have understood, they think.
living with pain all day, but I can handle it, taking my time ... the only downside to the whole situation is that you are unable to manage my work, which is physical and tiring. Now that I know what it is, even if I so bad, I do everything as before.
the early days were the hardest, because not know what it was and because I saw that my body could not do everything as before.
Yesterday I had such a strong pain in his hands, well I have ironed out and I made filet all afternoon ... I can not give in to illness, can not stop me from carrying out my duties and my passions.
course at home it is easier if there are bad days, do the minimum necessary ... if I worked I could not do the same thing.

I wanted to clarify this, because there are people who are worse off than me and who are heroic in their disease ... I'm normal and not special, remember!
Thanks to all for the friendship and affection shown to me, I'm glad to read your comments, visit your blog and see your masterpieces.
The emotion they feel when they work hand made è sempre forte, come i primi tempi.
Dal più piccolo lavoretto ad un enorme ricamo, la gioia è la stessa...leggo la passione usata per realizzarlo e gioisco con voi. Scusate se non riesco a commentare tutto, ma sappiate che vi seguo con gioia ed interesse immutati. Un abbraccio a tutte. A presto!!!

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...Piccoli regali per amiche...

Ed ecco altri piccoli lavori a punto croce, per cui ho usato dei ricamabili, so che alcune di voi arricceranno il naso perchè non li amano...ma per la cucina ed il bagno sono tanto pratici!!!

Questo strofinaccio l'ho crocettato, per il compleanno della mia dolcissima amica MILLY, augurandole tante pause di serenità!!!

This bath set I stitched for my friend's birthday MariaRosa ... I hope to have liked ...
this and I've got two sisters who live together ... (no blog)!

I am threading the great and last night I term, a cover crocheted bed for a child who will come to light at the end of October ... Furthermore, for months I finished the curtains on the first floor of the bathroom ... the next post I will dedicate it to them.
you soon dear friend ... good day and good creativity!
Ps: I took another 4 months of leave from work ... I'm not able to perform a task so onerous for now ...

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meringues

Francesco82 I thank my friend of the Kitchen angels for this recipe.

the meringues in the oven ...

The finished meringues ...

Ingredients:

90 grams of egg white (2 eggs dimensionemaxi)
270 grams of sugar (the 'equivalent multiplied by the weight of the egg 3),

a pinch of salt.

Procedure:

Accendere il forno e impostare la temperatura a 120° (le meringhe non devono colorirsi devono seccarsi e rimanere bianche). Nel boccale pulito versare lo zucchero semolato: 15 sec. vel. 8.

Inserire la farfalla, aggiungere gli albumi, un pizzico di sale: 7 min. vel. 2 temp. 37°.

Al termine lasciar riposare il composto 10 min., dopodichè azionare di nuovo il Bimby per altri 6 min. a vel. 2 temp. 37°.Si ottiene un composto solido e compatto. Versare il composto in un sac a poche, foderare una teglia con carta da forno e fare le meringhe, distanziandole di poco l'una dall'altra (Will swell slightly during cooking).

With dampened the index we lower the needle (optional, I'm not the 'I did).

hour bake meringues in the oven to 120 degrees.

Once finished the cooking time to leave the meringues in the oven until completely cooled.

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Meatballs Chicken Torta Caprese

chicken nuggets

Ingredients for 4:

2 whole chicken breasts,
1 chicken sausage and turkey,
6 slices of sliced \u200b\u200bbread, parsley
,
1 clove garlic,
mix grated cheese to taste, salt
,
breadcrumbs to taste, 1 egg
+ milk.

procedure

With a food processor or with a Thermomix chop the garlic and parsley, add the chicken breast, sliced \u200b\u200bbread and the sausage and continue to grind the whole, adding salt and grated cheese.

Form meatballs and pass in the first 'salt and beaten egg diluted with milk and then in breadcrumbs. Fry or bake and cook until the cooking time.

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Torta Caprese

Hello everyone, I wanted to post another recipe for Torta Caprese, because I was satisfied with the result.

We carry the proceedings Thermomix and traditional.

Ingredients for 12 servings:

250 g of almonds with the skins,

250 g dark chocolate 70% cocoa into large pieces,

250 g of sugar,

150 g soft butter into small pieces,

5 eggs,

20 g of white flour type O,

a pinch of salt,

20 g cocoa powder,

2 teaspoons baking powder for cakes,

50 g rum dark

20 g sugar vanilla icing.

procedure Thermomix:

chop the almonds: 15 sec. vel. 8, set aside in a large bowl. Chop the chocolate: 10 sec. vel. 8, add the almonds. Pour into mixing bowl the sugar and butter, blend 30 sec. vel. 3. Add eggs, flour, salt, cocoa, baking powder and rum, mix: 20 sec. vel. 4. Combine the mixture the chopped almonds and chocolate, mix: 20 sec. / CCW / vel. 4. Grease and flour a rectangular mold of 24 x 32 cm, pour the mixture. Bake at 160 degrees for 50 minutes. Remove from oven and sprinkle with powdered sugar like vanilla.

Procedimento tradizionale:

Con un robot da cucina tritare prima le mandorle e poi il cioccolato, amalgamare i due composti ottenuti e mettere da parte. Sbattere con uno sbattitore il burro e lo zucchero, unire le uova, la farina, il sale il cacao, il lievito e il rum. Lavorare il tutto per bene per qualche minuto. Imburrare e infarinare uno stampo rettangolare di cm 24 x 32; versare il composto. Cuocere in forno caldo a 160° per 50 minuti circa. Sfornare e a piacere cospargere con zucchero a velo vanigliato.