Most Popular Christmas Dish For Pot Luck / Is a potluck wedding tacky? | Offbeat Bride : The best potluck dishes satisfy three requirements:. I'd heard about using squash in dressing, so i combined four things i love into one dish: Christmas is a perfect time for a potluck! Following turkey and potato sides, americans also placed stuffing and dinner rolls in their top five christmas dish list. You'll be magically whisked away to the original source faster than a reindeer on christmas eve. If you've ever tried to take ornately decorated cupcakes to a party in hopes of avoiding disaster, you know they aren't the best potluck option.

Christmas is a perfect time for a potluck! Take a look at out favorite christmas cookies and. 20 potluck side dishes ithappensinablink. Dylan barth while not technically an entree for your christmas feast, peppermint bark is the most popular christmas candy in california, and who doesn't love the milk or dark chocolate combination with white chocolate and candy canes? This casserole version is much, much easier to make.

To get any of these easy dessert recipes, just click on the links below. 14 easy dessert recipes and christmas potluck ideas. 23 christmas potluck recipes that'll earn you mad respect. 20 potluck side dishes ithappensinablink. Second, you can simply wait for the dish to cool, cover it, then transport the casserole to the dinner where, third, it can be served from the same dish. Potluck dinners and lunches are a great chance to impress your friends and family with delicious dishes. Meanwhile, cook and stir nuts and cumin in large skillet on medium heat 5 minutes or until. Here are our top potluck and party recipes that.

Ordinary carrots can become a tasty star dish.

The best potluck dishes satisfy three requirements: Christmas is a perfect time for a potluck! Www.pinterest.com tangy, savory cranberry meatballs are always a preferred at christmas dinner and the recipe can quickly scaled up for holiday celebrations. Www.pinterest.com split pea soup is pure comfort food and for numerous, a preferred method to start the christmas dish. Meanwhile, cook and stir nuts and cumin in large skillet on medium heat 5 minutes or until. Bringing a tired dish to a potluck is no way to get the party started. Spread some holiday cheer with sugar, spice and lots (and lots) of frosting! Eggs florentine potluck casserole for our christmas brunch, i make this variation on a classic eggs florentine recipe, adding sausage and spinach to make a snappy casserole. Ordinary carrots can become a tasty star dish. 23 christmas potluck recipes that'll earn you mad respect. To get any of these easy dessert recipes, just click on the links below. These fragrant carrots are another winner in this list of popular christmas potluck ideas. I completely understand what it's like to prep everything ahead of time, and then have to drive an hour or more to a relative's home.

20 potluck side dishes ithappensinablink. We've got enough classic recipes to fill a book, and we know everyone's got their favorites: Best side dishes for christmas potluck from best 25 christmas potluck ideas on pinterest.source image: First, you combine all the ingredients together and bake it in one dish. Round out your holiday feast with any of these delicious christmas side dishes (they may even rival the main course)., including options like potatoes, green beans, squash, and more.

Spread some holiday cheer with sugar, spice and lots (and lots) of frosting! The best potluck dishes satisfy three requirements: We've rounded up our most popular potluck recipes — each with hundreds of positive reviews — to ensure your event goes off without a hitch and that you receive all the accolades you deserve for your kitchen work. It includes 5 of my most popular potluck themes plus menus to go along with them! With such a huge latin american influence, the dessert is everywhere around the end of the year. To get any of these easy dessert recipes, just click on the links below. The same goes for towering layer cakes, tacos, ice cream and big roasts. These fragrant carrots are another winner in this list of popular christmas potluck ideas.

20 potluck dishes to bring to any and every holiday party.

Round out your holiday feast with any of these delicious christmas side dishes (they may even rival the main course)., including options like potatoes, green beans, squash, and more. Apples, butternut squash, bacon and maple sausage! 20 potluck side dishes ithappensinablink. These are the most popular christmas dishes in every state ahh, christmas food. Take a look at out favorite christmas cookies and. 14 easy dessert recipes and christmas potluck ideas. The same goes for towering layer cakes, tacos, ice cream and big roasts. Here are our top potluck and party recipes that. 20 potluck dishes to bring to any and every holiday party. Sometimes i mix in fresh peppers or green chiles, so play with it. In some cases each participant agrees ahead of time to. Www.pinterest.com.visit this site for details: Dylan barth while not technically an entree for your christmas feast, peppermint bark is the most popular christmas candy in california, and who doesn't love the milk or dark chocolate combination with white chocolate and candy canes?

Potluck dinners and lunches are a great chance to impress your friends and family with delicious dishes. It includes 5 of my most popular potluck themes plus menus to go along with them! These dishes have been picked out especially for a christmas potluck this year. Here are our top potluck and party recipes that. Bringing a tired dish to a potluck is no way to get the party started.

Here are our top potluck and party recipes that. Best side dishes for christmas potluck from best 25 christmas potluck ideas on pinterest.source image: 20 potluck dishes to bring to any and every holiday party. Dylan barth while not technically an entree for your christmas feast, peppermint bark is the most popular christmas candy in california, and who doesn't love the milk or dark chocolate combination with white chocolate and candy canes? You'll be magically whisked away to the original source faster than a reindeer on christmas eve. Christmas is a perfect time for a potluck! In some cases each participant agrees ahead of time to. Bringing a tired dish to a potluck is no way to get the party started.

Addictive bites of cooked pork sausage, cheddar, and bisquick that will be the.

And the best part about these christmas potluck ideas? —karen weekley, washington, west virginia Www.pinterest.com tangy, savory cranberry meatballs are always a preferred at christmas dinner and the recipe can quickly scaled up for holiday celebrations. Now, it's one of the most requested dishes during the holidays. This casserole version is much, much easier to make. 23 christmas potluck recipes that'll earn you mad respect. Best 25 christmas potluck ideas on pinterest. Www.pinterest.com.visit this site for details: I completely understand what it's like to prep everything ahead of time, and then have to drive an hour or more to a relative's home. Eggs florentine potluck casserole for our christmas brunch, i make this variation on a classic eggs florentine recipe, adding sausage and spinach to make a snappy casserole. Meanwhile, cook and stir nuts and cumin in large skillet on medium heat 5 minutes or until. Dylan barth while not technically an entree for your christmas feast, peppermint bark is the most popular christmas candy in california, and who doesn't love the milk or dark chocolate combination with white chocolate and candy canes? Christmas is a perfect time for a potluck!

I OFTEN DREAMT to make past with flours that were not of wheat or traditional grains and the class of chef and food blogger Shamira Gatta was the answer to the quest. She is a real master chef and watching her make pasta out of peas and chickpeas flours was an experience I recommend. The results, by the way, were remarkable too. A few tricks I learned, along with the pleasure to see a professional at work, were that you can make fresh spaghetti, penne and maccheroni or ravioli basically out of any type of legumes that you can first dry and then grind into flour. The second trick I recollected is that the dough, no matter what you use to make it, must rest before you work on it. The more, the better. It will be more elastic and manage it into becoming your favorite kind of pasta will be much easier .

THE MENU we had to be confronted with was composed of peas flour tagliatelle, chickpeas flour ravioli filled with potatoes and saffron and cream puffs made of chestnuts flour and filled with ricotta cheese and dark chocolate. A bit of sweet at the end of a hard working class is always to be appreciated…

To make the pasta, Shamira used a machine that is quite common in Italian kitchens, but the quantities I report down here are good even if you want to do it in the traditional way: by hand ]]> https://foodbloggermania.it/ricetta/a-class-with-shamira-gatta-pasta-with-legumes-flours/feed/ 0 https://foodbloggermania.it/ricetta/double-malt-beer-brownies-brownies-con-cerveza-roja/ https://foodbloggermania.it/ricetta/double-malt-beer-brownies-brownies-con-cerveza-roja/#comments Sun, 06 May 2018 01:03:00 +0000 Cuoche Clandestine http://foodbloggermania.it/ricetta/double-malt-beer-brownies-brownies-con-cerveza-roja/ Continua a leggere..]]> Italiano

English - When comes to dessert or cakes, brownies are our first choice among the non-Italian food. Chocolatey, gooey, melt-in-mouth: they are the heaven for anyone’s taste buds. However, we cannot forget that the traditional recipes is full of butter.

Español - Los brownies están entre los postres no italianos que más nos gustan. Chocolate, fragantes, se derriten en la boca y realmente dan mucha satisfacción y placer a nuestras papilas gustativas … Pero también están llenos de mantequilla! ¡Lo cual ciertamente no permite hacer una fiesta!

English - We are really fan of all kind of dessert, but – you know – we have also to pay attention to our diet: it is better to have something low in fat and in sugar. So we tried to exchange butter with… milk? Nope! Beer. And it really worked. 
If you want to try our recipe, use a double malt beer or a brown Ale. And, obviously, you can have a pint of beer with your piece of brownies! 

Español - Nuestra búsqueda de recetas que nos permitan no renunciar a lo dulce y, al mismo tiempo, no poner demasiados problemas en las caderas, tratamos de reemplazar la mantequilla. No, no con leche, como ya habrás pensado, pero … ¡con cerveza!
Si quieren probarlo, usen una cerveza ligera pero con cuerpo, doble malta y con un gran carácter o una cerveza oscura. ¿Con qué se acompañan nuestros brownies? Puès con un vaso de cerveza, por supuesto!

Serves: 15
Ingredientes para 15 piesas

• 150 g dark chocolate – 150 g de chocolate negro
• 150 g brown sugar – 150 g de azùcar morena
• 100 ml beer – 100 ml de cerveza
• 150 g all purpose flour – 150 g de harina
• 2 eggs – 2 huevos 
• 4 tablespoons of unsweetened cocoa powder – 4 cucharas de cacao amargo en polvo
• 1 pinch of salt – una pizca de sal 
• 1 knob of butter, to grease the cake tin – 1 nuez de mantequilla para el molde

Difficulty: very easy – Time: 45 min.
Dificultad: muy facil -  Tiempo: 45 min. 

English - Preheat oven to 180°C.
Melt the dark chocolate to bain-marie or microwave it.
In a large bowl, mix all of the dry ingredients (sift flour and cocoa powder to avoid lumps).
Add the beer and whisk. 
Lightly beat the eggs and combine to the batter.
Finally, add the melted chocolate and combine. 

Español – Precalentar el horno a 180 ° C.
Derretir el chocolate a baño María o en el horno de microondas. En un recipiente, mezclar todos los ingredientes secos (harina y cacao tamizados para evitar grumos).
Luego verter la cerveza y mezclar con un batidor.
Agregar los huevos ligeramente batidos y mezclar. Finalmente agregar el chocolate derretido y mezclar todo.

English - Grease a cake-tin with the knob of butter (our tin was cm 25 x 15).
Bake into preheated oven for 20/25 minutes. Make the skewer test to check out the baking. Do not overcook: the cake needs to be a bit moist.
Enjoy! 

Español - Verter  la mezcla en un molde untado con mantequilla (el nuestro mide 25 x 15 cm). 
Hornear en el horno caliente durante 20/25 minutos.
Probar con un palillo para verificar que la cocción quede un poco húmeda.
¡Buen provecho!

Note e idee:
Se la torta tende ad asciugarsi, apritela e versate ancora del caffè ed eventualmente aggiungete altra composta di frutta.
Io ho aggiunto anche dello yogurt e delle fettine di banana. Si è trasformata in una torta nuova. buonissima!
Ed ecco il risultato finale :)

 

Dalla città dove l’organic food trionfa.
Da Los Angeles a casa mia.
Il cioccolato preso da Whole foods market, e poi le mandorle italiane e una signora frolla fatta da me.

Ingredienti:
150 gr di farina 00
150 gr di farina integrale
½ cucchiaino di lievito in polvere
pizzico di sale fino integrale
90 gr di zucchero semolato
180 gr di burro
2 uova intere
250 gr di mandorle intere
100 gr di cioccolato fondente freddo da frigo (per me Madècasse Madagascar pure dark chocolate 92% cocoa)

Procedimento:
Tritate grossolanamente le mandorle e il cioccolato e mettere da parte.
In una terrina unire le farine setacciate con il lievito e lo zucchero e mescolare con un cucchiaio.
Poi unire il burro ammorbidito, le 2 uova sbattute e infine le mandorle e il cioccolato a pezzetti.
Lavorare a mano il tutto velocemente come si fa per la classica pasta frolla e formare un panetto da mettere in frigo per 10 minuti avvolto nella pellicola trasparente.
Poi accendere il forno, distribuire l’impasto uniformemente nello stampo e far cuocere per circa 40 minuti a 175°C.
Dopo averla fatta raffreddarla, tagliarla a quadrotti.

Ingredienti (per uno stampo a ciambella da 24 cm):
3 uova
100 gr di zucchero semolato
200 gr di farina 00
50 gr di farina di mais
50 gr di farina integrale
50 gr di farina di mandorle
1 cucchiaio di fecola di patate
1 bustina di lievito per dolci in polvere
1 bicchiere di latte a t.a.
120 ml di olio di semi
30 foglioline di menta
100 gr di cioccolato fondente

Procedimento:
Accendere il forno a 180°C in modalità statico.
Frullare le foglioline di menta fresca con l’olio e tenere da parte.
Sbattere energicamente in una terrina le 3 uova con lo zucchero fino ad avere un composto spumoso.
Aggiungere alternativamente le farine setacciate con il lievito e la fecola, il latte e l’olio.
Aggiungere il cioccolato fondente tritato grossolanamente tenendone un po’ da parte.
Versare l’impasto in uno stampo da ciambella imburrato e infarinato, cospargere il cioccolato tritato rimasto e far cuocere per circa 30-40 minuti.

English. If you close your eyes and have a bite of this dessert, your senses would say: Tiramisù! 
Actually, this dessert has the same ingredients of the Tiramisù, but is quite different. 
This is a low sugar dessert: the bitter flavour of the dark chocolate sauce balances the sweet, velvety and foamy mascarpone cream; the coffee scented crumble gives crunchiness to the dessert, balancing its creaminess: you will love this amazing mix of consistencies and flavours, for sure. 
The recipe needs three steps plus cooling time: this is not an express preparation, but the extra-mouth watering result will pay you back. And the execution is not so difficult at all. 
You can also prepare the three elements in advance, assembling everything at the last!

Español. Un postre que tiene los sabores y los ingredientes del tiramisú, pero es completamente diferente. 
Es un dulce poco dulce: la amargura de la salsa de chocolate líquido contrasta con la dulzura envolvente de la mezcla de crema espumosa de mascarpone; del crumble tostado, del café aromático, ofrece imágenes nítidas, equilibrando la cremosidad: uno juego de texturas y sabores que sorprenderán. 
La receta requiere tres pasos y tiempos de enfriamiento, por lo que no es exactamente una preparación rápida, pero el resultado es super codicioso y la ejecución, al final, es muy simple. 
Además, se presta a ser preparado de antemano y ensamblado en el último momento.

English. Some weeks ago we attended a masterclass with a young Italian pastry chef: he deconstructed the classic Tiramisù and made the mascarpone by himself!
We did not remake his recipe, because it would be too difficult, but we were inspired by it, especially as far as it concerns the coffee crumble. 
Like the chef, we already used to use custard instead of raw eggs, because if the eggs are not pastorized there are a lot of risk to get bacterias…. But pastorizing the eggs is a difficult matter, so we prefer to change raw eggs with custard. 

Español. Hemos asistido a la preparación de un postre parecido durante un show-cooking de un conocido pastelero italiano (Armando Palmieri). Prácticamente el ha destructurado el tiramisú, ha preparado también por sí mismo el mascarpone! 
No hemos replicado la receta, ya que no habríamos sido capaz, pero nos hemos inspiradas a ella, especialmente por el crumble con el café molido. 
El uso de la crema pastelera en lugar de los huevos crudos, es una práctica que se ha venido utilizando desde hace mucho tiempo para el tiramisú: de hecho, para no correr peligro, se pasteurizan los huevos (haciendo un pate-a-bombe y un merengue italiano, pero es un procedimiento difícil, que requiere cierta experiencia!) o se cocinan. Cocinar los huevos, por lo tanto, no parece una buena opción y es por eso que, incluso en el clásico tiramisú, a veces usamos la crema pastelera.

English. As we said before, making the recipe is not so difficult, but you need to follow three basic steps, plus the assembling. For this reason, we are going to make two lists of ingredients: the first includes all of the elements needed, then we will propose you the step-by-step list. 
When it comes to the servings, it depends on the cups you are going to use. If you have some little glasses, the recipe will serve up to 10 persons, but if you serve generous portions of the dessert, it will be enough only for 4 persons! That’s why we wrote: up to 10. 

Español. La receta, como se mencionó, en sí mismo no es difícil, pero requiere tres pasos básicos, más el montaje. Es por ello que presentamos tanto los ingredientes juntos, para hacerle ver de un vistazo lo que se necesita, ya sea repitiendo el paso a paso, con la esperanza de favorecerlos en la ejecución, siempre que deseen replicar nuestro postre. 
Escribimos: Ingredientes para 10 porciones. Esto depende de cuanto sean grandes sus envases: los vasos pequeños se llenaràn con poco, si se utiliza copas grandes, habrà para 4 personas! Depende de cuanto sean golosos…

Serves up to 10 – ingredientes para 10 personas

English. For the mascarpone-custard cream:

• 4 egg yolks, 500 g milk, 100 g caster sugar, 20 g corn starch, 20 g rice starch, 250 g mascarpone cheese

For the chocolate sauce

• 50 g extra-dark chocolate, 100 g cream, 1 tablespoon honey, 20 g unsweetened cocoa powder

For the coffee crumble

• 100 g all purpore flour, 50 g butter, 50 g caster sugar, 6 g coffee powder

some chocolate drops to decorate

Difficulty: medium/high – Time: 2 hours



Español. Para la mezcla de crema pastelera:

• 4 yemas de huevo, 500 g de leche, 100 g de azúcar, 20 g de almidón de arroz, 20 g de almidón de maíz, 250 g de mascarpone

Para la ganache de chocolate líquida:

• 50 g de chocolate amargo, 100 g de nata líquida, 1 cucharada de miel, 20 g de cacao en polvo

Para el crumble de café:

• 100 g de harina blanca, 50 g de mantequilla, 50 g de azúcar, 6 g de polvo de café

Dificultad: medio/alta – Tiempo: 2 horas

• 4 egg yolks – 4 yemas
• 500 g milk – 500 g de leche
• 100 g caster sugar – 100 g de azùcar
• 20 g rice starch - 20 g de almidòn de maìz
• 25 g corn starch – 25 g de almidòn de arroz
• 250 g mascarpone cheese – 250 g de mascarpone

English. Warm up the milk in a sauce pan. Meanwhile, in a large bowl whisk together the egg yolks, the sugar and the two type of starch. Whisk until pale. 
As the milk begins to bubble, turn the heat off (the milk does not have to boil). 
Pour the hot milk into the eggs mixture: do not stop whisking the batter. If you are not using a kitchen machine, you may need some help…. 
Combine well and pour again the mixture into the pan. Go on stirring over medium heat.

Español. Calentar la leche. Mientras tanto, en un bol, batir las yemas de huevo con el azúcar y los almidones. 
Apenas la leche està por hervir, retirar del fuego. 
Siempre revolviendo, verter la leche caliente en la mezcla de huevo (mejor pedir ayuda en esta etapa). Mezclar bien y volver a cocinar a fuego moderado.

English. Stir constantly until the custard thickens. Pay attention: do not overcook the custard, otherwise it gets a strong raw eggs smell! 

Español. Mezclar a fuego lento hasta que la crema se espese. Advertencia: No cocinen mucho la crema, de lo contrario tendrá un fuerte sabor a huevos.

English. Pour the custard in a large and cold bowl or a tin: it’s better to get a thin layer to make the custard quickly cool down.
Cover with cling film and put into the refrigerator. 

Español. Verter la crema en un recipiente grande y frío, a fin de facilitar el enfriamiento. 
Cubrir con una película para alimentos, poniendola a contactocon la crema para evitar que se forme una “crosta” y poner en el refrigerador.

English. When the custard is perfectly cold (it will need at least 40 minutes), pour it into a large bowl together with the mascarpone. Use a kitchen machine or an electric beater to combine well.
Pour the cream into a piping bag, close it and place into the refrigerator.  

Español. Cuando la crema estè fría (que tomará por lo menos 40 minutos), ponerla en un recipiente grande y mezclarla con el mascarpone, usando un batidor eléctrico o planetaria. 
Verter la crema en una manga de pastelero o saa-A-poche y volver a poner en el refrigerador.

• 50 g extra-dark chocolate – 50 g de chocolate amargo
• 100 g cream – 100 g de crema de leche
• 1 tabsp. honey – 1 cucharada de miel
• 20 g unsweetened cocoa powder – 20 g de cacao amargo en polvo

English. This is the easiest step: combine cream, honey and cocoa powder (sifted).
Bring the mixture to a boil. Turn off the heat.
Pour the dark chocolate into the cream mixture and stir until the chocolate melts. 

Español. Este paso es fácil: Mezclar la crema, la miel y el cacao en polvo (tamizarlo para que no forme grumos). 
Llevar a ebullición la crema de leche. Cuando hierva se apaga el fuego. 
Fundir el chocolate en la crema, revolviendo vigorosamente.

English. Pour the chocolate sauce into a piping bag, close it and place into the refrigerator.  

Español. Verter la salsa de chocolate en un sac-a-poche y poner en el refrigerador a enfriar.

• 100 g all purpose flour – 100 g de harina blanca
• 50 g unsalted butter – 50 g de mantequilla
• 50 g caster sugar – 50 g de azùcar
• 6 g cofee powder – 6 g de polvo de cafè

English. In a large bowl place flour, coffee powder, butter, sugar and combine.

Español. En un bol, mezclar la harina, el polvo de café, la mantequilla y el azúcar.

English. Combine to get something like the sand. Place the crumble base onto a bake tray. Bake to 170°C (not fan) for 15 minutes. 

Español. Se obtendrá un compuesto arenoso que se verterà en una bandeja para hornear.  
Hornear a 170 ° C, no ventilado, durante 15 minutos. El procedimiento es similar a la cocción de la masa quebrada, pero aquí no hay huevos.

English. Place all the cold ingredients onto the table: the crumble (coarsely crushed), the chocolate sauce, the custard and mascarpone cream. Make a small hole to the base of the piping bags and seal: we used some useful plastic clip sealer (see the picture above), but some clothes peg will work as well!
If you get some leftovers, you can seal the piping bag with the clips and store them into the fridge even for some days. Store the crumble into a plastic bag until the moment of assembling the dessert. 

Español. Preparar sobre la mesa todos los ingredientes bièn fríos: el crumble (masa quebrada) roto en pedazos grandes, la salsa de chocolate y la crema mascarpone. Es tiempo para hacer un pequeño agujero en el sac-a-poche: para cerrar hemos encontrado muy ùtil usar los ganchos de cocina (ver foto arriba), pero también se pueden usar las pinzas para la ropa!  
Cerrado en esta manera, las sac-a-poche o mangas de pastelero, pueden ser almacenadas de forma segura en el refrigerador un par de días. Se puede conservar el crumble en una bolsa, de manera que cuando se necesite, se puede montar el dulce con facilidad y servirlo a sus invitados.

English. Line up all of the serving cups onto the table: make a first layer of crumble. Distribute the same quantity of the crumble among the cups. 

Español. Alinear todos los contenedores que han elegidos: hacer una primera capa de crumble, dividiendo igual cantidad en los contenedores.

English. Cover the crumble with the chocolate sauce. Finally cover with custard and mascarpone cream. Decorate with some chocolate drops. Serve and enjoy!

Español. Cubrir el crumble con la salsa de chocolate. Por último, cubrir con crema pastelera de mascarpone y unas chispas de chocolate para decorar. Servir inmediatamente y disfruten de su postre!

English. In a previous post we talked about the difference between muffins and cupcakes (see). In that occasion we baked some delicious muffins, so now we are going to test a recipe for some “green” cupcakes. 

English. And… Giovanna was right! The little muffin liners were overfull and the dough overflowed the tin, covering every corner of the oven! It looked like a big, scary “blob”! HEEELP!

Giovanna was looking at me, silently. Her mouth was closed, but her eyes were saying: “I told you!!!“

As a good friend like she is, she did not say a word, but she cleaned up the disaster, then she poured the leftover dough into three new molds. Yes, she was right: that quantity of dough would be enough for 12 cupcakes!

After all, we learn by our mistakes… And now we are ready to share with you the right recipe!

Español. De hecho como se demostrò, los moldes eran demasiado lleno, la masa en el horno se derramò: parecìa un terrible “blob”. Se derramò primero en cada esquina del molde y luego comenzó a gotear sobre la base del horno. AUXILIO!

Giovanna me miró sin decir nada, pero sus ojos decìan: “Te lo dije!”. 

Como buena amiga, no dijo una palabra y como la masa habìa realmente avanzada, puso en el horno los tres bizcochos restantes, limpiando antes mi desastre. Tenía razón: de cupcakes vendrían 12! Bueno, equivocandose se aprende! Ahora estamos listas para compartir la justa receta!

• 180 g dark chocolate - 180 g de chocolate amargo
• 220 g whipping cream – 220 g de crema de leche
• 200 g all purpose flour – 200 g de harina de trigo
• 50 g of pistachio flour or finely chopped pistachios – 50 g de pistachos sin sal picados muy fiamente
• 125 g caster sugar - 125 g azùcar 
• 125 g white yogurt – 125 g de yogur blanco
• 50 g sunflower seeds oil - 50 g de aceìte de semillas de girasol
• 125 g milk – 125 g leche
• 3 eggs – 3 huevos 
• 16 g baking powder – 16 g de levadura en polvo
• 12 strawberries – 12 fresas

English. Preheat the oven to 180°C. 

Place the cream into a heat resistant bowl, add the chocolate and melt it into the microwave or onto the stove, at bain-marie, make as you prefer. Then place the bowl into the fridge to cool the chocolate down.

Español. Precalentar el horno a 180 ° C 

Verter la crema de leche en un tazón. Picar el chocolate y añadirlo a la crema de leche. Derretir en el microondas. Alternativamente, se puede fundir en una caldera doble a bañomaria. A continuación, coloque en un refrigerador para enfriar.

English. In a large bowl place all the dry ingredients: sifted flours, baking powder, sugar.

In another bowl mix all the liquids: oil, milk, yogurt.

Finally combine everything (liquid and dry ingredients). 

Español. En un bol bastante grande, verter todos los ingredientes secos: harina tamizada, la levadura en polvo, el azúcar. Revolver. 

En otro recipiente mezclar los ingredientes líquidos: aceite, leche, yogur. Unir a los ingredientes secos y mezclar bien.

English. Divide the dough among the 12 cupcake liners: fill up to 3/4. Bake for 20 minutes to 180°C. Make the skewer test to know if the cupcakes are ready. Set aside to completely cool down.

Español. Verter la mezcla en los moldes de cupcakes a 3/4 de su capacidad. Hornear y cocinar durante 20 minutos a 180 ° C. Para saber si los bizcochos estàn realmente cocido, hacer la prueba del palillo de dientes: debe salir bièn seco. Coloque los bizcochos a enfríar durante al menos media hora.

English. Here are our baked cupcakes, naked. We halved one of them to check if they were done: perfect! You can see in the picture above how soft and airy it looks.

Español. Aquí están nuestros bizcochos “desnudo“. Abrimos uno para ver si estaba seco: era perfecto! Como se puede ver, está bien ventilado y suave.

English. When the cupcakes are cool, it’s time to make the mousse. Take the chocolate mixture out of the fridge and briefly whip up with the electric whisk. Place the cream into a piping bag with the nozzle you like the most.

Español. Cuando los bizcochos estàn bièn fríos, es hora de preparar la mousse. Tomen el chocolate que estaba descansando en la nevera y montar brevemente con una batidora eléctrica. A continuación, poner la mezcla en una manga pastelera con la boquilla de su elección.

English. Squeeze a bit of chocolate mousse in the middle of the cupcake top: this will be the “glue” for the strawberry. Cut the base of 12 strawberries, then “attach” each one to the top (onto the chocolate “button”). Then pipe some chocolate mousse all around the fruit, to cover the top of the cupcake. 

Are you wondering how to get the cupcakes out of the mold? Easy! Take a fork, gently hook the cupcake and get it out from the liner (see below). We served our cupcakes with a bit of whipped cream and some chocolate flakes. Enjoy!

Español. Hemos puesto un poco de chocolate en el centro de la magdalena, hemos ‘pegado’ la fresa (cortando un poco la base) y luego todo entorno hemos “exprimido” algunas bellas llamitas de mousse. 

Ah y ¿para comer estos deliciosos pastelitos? Fácil: se toma un tenedor, se sacan del molde suavemente, se ponen en un plato. Los hemos servido con crema batida y virutas de chocolate. En la parte inferior, la secuencia de la “extracción”. Buen provecho!

We ate oranges all winter long. We had them as juice, with salads, we used the peel to give an extra flavour to our dishes and desserts. As they are still in season, we want to propose you a delicious dessert.
This is a real fusion recipe: we got inspired both from the sicilian Cassata (a typical dessert of Sicily made of ricotta, chocolate, pistachios and marzipan) and the English orange curd. Two different creams, two different consistencies, the same authentic pleasure.
Do you need anything else? Well, we can tell you that in this dessert there is also the italian meringue.

This is an easy dish to make: you’ll need to cook only a bit. The stuffed oranges are a delicious dessert. The filling is made of two layers: the first one is a cream made with ricotta, chocolate and pistachios, orange peel and a bit of sugar. The upper layer is a custard made with orange juice, sugar and egg yolks. Really easy.
You can make them in advance, wrap in cling film and keep them in the fridge. You can guarnish them with the italian meringue or not: it’s up to you. They are delicious anyway. Do you want to know our recipe? Read more…

Serves 4 

• 2 big oranges 
• 1 teaspoon of grated orange peel 
• 250 g orange juice 
• 2 egg yolks
• 60 g caster sugar 
• 20 g corn starch
• 250 g ricotta cheese
• 40 g icing sugar 
• 20 g dark chocolate 
• 20 g pistachios 
• a pinch of cinnamon powder

Difficulty: medium – Time: 1 hour 40 minutes

Choose two oranges with a regular base, so that they can stand up alone. Cut them through the middle and gently squeeze. Pay attention to save the external peel. You need 250 g juice: two big oranges may give you the right amount, it depends on how much juicy are they. Gently scoop out the meat, to get 4 shells. Take care not to make holes while cleaning the rinds.

 Make the orange curd with the juice. Place in a sauce pan two egg yolks, beat them slightly with 60 grams of caster sugar until frothy. Add orange juice a bit at a time to combine. Dilute the corn starch in a couple of tablespoon of orange juice and add it to the liquid base. Place the sauce pan on the heat on low temperature and go on stirring until sticky. Pour into a plate, cover with cling film and set a side to cool down.

Coarsely chop chocolate and pistachious.

When the orange curd is cold, make the second layer cream.
Sift the ricotta cheese in a large bowl, then combine with icing sugar and cinnamon powder. Add chopped chocolate and pistachios, a teaspoon of grated orange peel, combine well.

Fill 3/4 each orange cup with the ricotta cream. Flatten. Fill up the rinds with the orange curd. Flatten the surface, cover with cling film and set in the fridge to cool down for one hour at least.

Your stuffed orange are ready now: you can garnish with some chopped pistachios and chocolate, some orange zest and a pinch of cinnamon powder before serving. But what about the egg whites? Well, if you want you can make a kind of “hat” for the filled oranges…

There are two possibilities. First: to make baked meringues. Second: to make an italian meringue to flame with the blowtorch as we did (see above picture). If you choose to make the italian meringue you can find the method here. For the other meringue you have to whip up the egg whites with 100 grams of caster sugar. When done, line a baking tray with parchment paper, then use a sac-a-poche to make some little pyramids, as large as your orange top. Bake for two hours to 90°C. And this is the result!

“Torrone” is a kind of hard nougat: in Italy we use to have Torrone or Torroncini (when small size) especially during Christmas time. We usually have some torrone leftover after Christmas, so this is an easy way to make a dessert with it. 
It does not matter if you have a pistachios or almond or hazelnut torrone: the most important thing is that is has to be hard torrone. 
When it comes to a semifreddo, the most traditional recipes call for an Italian meringue, but for some of us this is objectively a strong challenge. So we are going to propose you an easy version of the semifreddo. 
You will appreciate very much this recipe: the only negative thing is that you will have to wait a couple of hours before having it… Being patient will pay you back! 

It’s ok if you have any torroncini with chocolate wrapping: in that case do not add any extra chocolate to the recipe.
Use the food processor to crumble the hard nougat, but if you like to have large nougat chunks use a knife: it is up to your preferences.
We advise to line the molders with clingfilm in order to easily pull out the semifreddo after freezing.
Serve the semifreddo with a chocolate or a caramel sauce or just with a crumble made with some dark chocolate and hazelnut/almonds or even some hard nougat pieces coarsely chopped.

Serves 6

• 120 g hard nougat (almond or hazelnuts or other)
• 200 g ricotta cheese
• 250 g whipping cream 
• 40 g dark or milk chocolate, to your taste
• 80 g confectioners sugar
• 1 orange
• 6 muffin single tins 

Line the cake tins with clingfilm.

Coarsely chop the hard nougat and the chocolate.
We advise to use a food processor for the nougat to get a fine texture.

In a large bowl whip up the cream. In another bowl combine the sugar and the ricotta cheese.

Add the zest of an orange to the ricotta and sugar mix.

Add chopped nougat and chocolate. Combine.
Finally stir in the whipped cream, gently, until well combined.

Fill the little tins with the mixture and put into the fridge to set for a couple of hours.
If you have the semifreddo later or the day after, let it defrost for a while before serving.
Enjoy! 

Italiano - Español

400 grams of rice flour
80 grams of Demerara sugar
1 packet of yeast cake
3 organic eggs
100 grams of good quality butter
80 grams of toasted hazelnuts and pounded finely
100 ml of milk
100 grams of dark chocolate 70% cocoa
icing sugar
1 of chestnut honey spoon

For the mascarpone cream
200 grams of mascarpone
80 grams of fresh blueberries

Method
In a mixer, put all the ingredients except the dark ciocolato, honey and icing sugar. Make knead everything well, then dark chocolate in a small pan in a water bath. When it’s ready, pour it into the mixture and then mix well.

Take a cake mold of 24 cm in diameter, foderatelo with parchment paper then pour in the mixture. Bake at 180 degrees for about 50 minutes.

In a blender, put the mascarpone and the well washed blueberries. Blend everything and if, either too thick, add a few tablespoons of milk.

Serve the cake at room temperature with the cream.

Ingredienti
400 grammi di farina di riso
80 grammi di zucchero Demerara
1 bustina di lievito per dolce
3 uova biologiche
100 grammi di burro di ottima qualità
80 grammi di nocciole tostate e pestate finemente
100 ml di latte
100 grammi di cioccolato fondente al 70% di cacao
zucchero a velo
1 cucchiaio di miele di castagno

Crema al mascarpone
200 grammi di mascarpone
80 grammi di mirtilli freschi

Procedimento
In una impastatrice, mettete tutti gli ingredienti necessari ad eccezione del ciocolato fondente, del miele e dello zucchero a velo. Fate impastare bene il tutto, quindi fondente il cioccolato in un pentolino a bagnomaria. Quando sarà pronto, versatelo nel composto e fate amalgamare bene.

Prendete una tortiera dallo stampo di 24 cm di diametro, foderatelo con la carta forno quindi versate all’interno il composto. Infornate a 180 gradi per circa 50 minuti.

In un frullatore, mettete il mascarpone e i mirtilli ben lavati. Frullate il tutto e se, dovesse risultare troppo denso, aggiungete un paio di cucchiai di latte.

Servite la torta a temperatura ambiente con la crema.

I tartufini al cioccolato fondente e matcha sono un goloso e sano peccato di gola.
Un vero e proprio concentrato di antiossidanti, vitamine e tante buone proprietà!
Sono ormai note le proprietà antiossidanti del matcha -  vi basti pensar che una tazza ha gli stessi antiossidanti di 10 tazze del classico tè verde – Possiede, inoltre,  tantissime vitamine, come la A, B, C, E e K, e altrettanti sali minerali come il fosforo, il calcio, il ferro, il potassio, lo zinco, il magnesio e rame.
E’ un alleato della linea, perché accelera il metabolismo e riduce lo stress.
Anche il cioccolato fondente, grazie alla presenza di triptofano, un precursore della serotonina, aiuta l’umore e contrasta la fame nervosa.
Ulteriori studi poi, hanno rilevato effetti benefici anche per quanto riguarda la pressione arteriosa.
Questi tartufini al cioccolato fondente e matcha sono superhealthy facili e superveloci!
Quindi… beh,  cosa aspettate a farli?

Ingredienti:

220 g di cioccolato fondente*, tritato grossolanamente
2 cucchiai di latte di cocco
2/3 cucchiai di matcha ( Lovely Matcha )

( *consiglio dal 70% in su. Io uso il 100%, ma è questione di gusti )

Come si fa:

Sciogliete il cioccolato tritato a bagnomaria.
Aggiungete il latte di cocco  ed amalgamate fino a quando  si ottiene un composto cremoso e liscio.
Versate in un contenitore foderato con un foglio di carta forno e ponete in frigo per almeno 2-3 ore.
Una volta raffreddato, preparate un piattino con il matcha.
Prelevate un po’ di composto al cioccolato e con  i palmi delle mani create i tartufini.
Rotolateli nel matcha e disponeteli su un vassoio.
Rimettete in frigo 10-15 minuti e saranno pronti.
Si conservano bene in un contenitore ermetico in frigorifero.

… e se vi sono piaciuti questi, provate anche i tartufini al cioccolato fondente e avocado

Ingredients:

220 g of dark chocolate*, coarsely chopped
2 tablespoons coconut milk
2/3 tablespoons matcha ( Lovely Matcha )

(* I recommend use a chocolate with 70% cocoa. I used 100%, but it’s a matter of taste. You choose )

Directions:

Melt the chopped chocolate in a double boiler.
Add the coconut milk and mix until you get a creamy and smooth mix.
Pour into a container lined with a sheet of parchment paper and place in refrigerator for, at least 2-3 hours.
Once cooled, prepare a  plate with matcha.
Taken a bit ‘of chocolate mixture and with your palms create the truffles.
Roll them into matcha  powder and arrange on a platter.
Put in the fridge 10-15 minutes.

They keep well in an airtight container in fridge.

… And if you liked these, also try dark chocolate and avocado truffles

Volete preparare un biscotto gelato in casa  per una merenda fresca e leggera?
La ricetta che vi propongo è davvero semplicissima, molto sfiziosa ed originale.
Visto che le cose classiche non fanno per me, ormai lo avrete capito,  ho sostituito il classico biscotto con le gallette di riso integrale e semi di chia bio di  Oryza.
Il risultato è un  biscotto croccante, dal sapore caramellato e tostato che ho farcito con del gelato al fiordilatte e scaglie di cioccolato fondente.
Preparate i biscotti gelato, avvolgeteli nella carta forno e metteteli in freezer, saranno sempre pronti essere mangiati quando ne avrete voglia!
Un goloso peccato di gola, ma sano, che potrete concedervi quando volete una merenda dolce e coccolosa.
Beh, cosa state aspettando? non vi resta che provarli e farmi sapere! Qui sono piaciuti davvero a tutti!!

Ingredienti:

Gallette di riso integrale e chia bio Oryza
60 gr di zucchero di canna
20  g di acqua
Gelato a piacere
15 g di cioccolato fondente tritato

Come si fa:

In una padella antiaderente fate sciogliere lo zucchero con l’acqua fino a che non inizia a caramellarsi.
Spegnete e  adagiate le gallette di riso sopra al caramello.
Con l’aiuto in una paletta sollevate delicatamente le gallette e mettetele su una griglia ad asciugare.
Versate successivamente l’eventuale caramello rimasto sopra le gallette.
Preparate il gelato – io ho scelto un fiordilatte  che ho variegato con del cioccolato fondente fuso – estraendolo dal freezer qualche minuto prima per renderlo lavorabile.
Farcite le gallette con il gelato e accoppiatele come un panino, livellate i bordi.
Un’idea in più:
Io ho guarnito i lati con del cioccolato fondente tritato, ma potete aggiungere granella di pistacchi, nocciole e biscotti sbriciolati… insomma, quello che la fantasia vi suggerisce.
Rimettete in freezer.

ingredients:

Rice cake with chia seeds Oryza
60 g brown sugar
20 g  water
Ice cream

15 g dark chocolate,  chopped

Directions:

In a pan, melt the sugar with the water until it starts to caramelized
Turn off and lay the rice cakes over caramel.
Gently lift the rice cakes and place them on a rack to dry.
Pour remaining caramel over the rice cakes.
Prepare ice cream – I chose a fiordilatte  with melted dark chocolate – pulling it out of the freezer a few minutes before to make it soft.
Stuff the cakes with ice cream and pair them like a sandwich, smoothed the edges and guarnish with chopped dark chocolate.
An idea more:
I garnish the sides with chopped dark chocolate, but you can choose chopped pistachios, hazelnuts and crushed biscuits…
Put in freezer wrapped with parchment paper.

Ingredienti:

250 gr farina integrale di farro appena macinata, 50 gr zucchero integrale di canna, 300 gr acqua, 100 gr cacao amaro, 60 gr mandorle, 60 gr cioccolato fondente, 1 bustina cremortartaro, 30 gr olio extravergine d’oliva.

Preparazione:

Tagliare finemente il cioccolato. Mescolare farina, zucchero, lievito e cacao in una scodella. Aggiungere l’acqua e l’olio ed amalgamare bene. Aggiungere mandorle e cioccolato, mescolare e versare in una tortiera con cartaforno. Cuocere a 170° per 30 minuti.

Buon appetito