giovedì, settembre 16
...Back on track!
sabato, febbraio 27
Un'insolita torta di compleanno
lunedì, febbraio 22
Zebra cake
mercoledì, febbraio 17
Coconut kisses
I guess February it's going to be a sweet month!
But is it not the sweethearts month, is it?!?
Anyway, these easy treats can be made any time and they are particularly perfect if you are in a hurry and you need and want to bring something nice to a party.
In less than 15 minutes you will have a nice dessert, for family, friends or just to treat yourself in a lonely afternoon!
...and believe me, this is a kind of dessert evryone can make (I had lots of male friends, quite unkeen in the kitchen, who wanted the recipe and kept proudly making it themselfs!!!)
COCONUT KISSES
100g coconut meal
100g white sugar
1 tbs flour
1 egg
Mix egg and sugar, add the two flours and mix till well combined. With your hands (it's better than using a spoon!!!) grab a bit of dough (as much as you want, it depends on how big you want to make your treats!!) and place some tufts on a baking tray covered with baking paper. Bake at 180 C for 10 minutes or till the edge are brownish (and the bottom too!)
DOLCETTI AL COCCO
100g di farina di cocco
100g di zucchero
1 cucchiao di farina
1 uovo
Lavorare lo zucchero con l'uovo, aggiungere poi le 2 farine e amalgamare bene. Utilizzando le mani (vengono meglio che usando un cucchiaino), prelevare un po di composto (la grandezza decidetela voi, in base a quanto grandi li volete fare!)e formare dei ciuffetti a punta da appoggiare su una teglia rivestita di carta forno. Infornare a 180 C per una decina di minuti o fino a che i bordi non si scuriscono (e anche la base diventa scura).
lunedì, febbraio 15
Cheesecake brownies
And here it is another recipe that was silently laying on my desk (and the pictures in my hard drive!!!!). I made this fatty brownies for a field trip I had with my lab people in July: by the first night, I think they were almost all gone!!!
Moreover, the day I was baking them I was supposed to go and see a room to move to.
I had to call to say I was running late because I had brownies baking in the oven...
Fortunately they didn't mind and the room turned out to be the one I moved to (before moving again a month ago, but the people are still the same!!!!).
The recipe I used is a mix of a few different recipes I found browsing books and websites.
It worked out pretty good...and I really enjoy eating them straight from the fridge
(before they literally start to melt and grease your hands!!!)
CHEESCAKE BROWNIES
300 g dark chocolate, chopped
200g unsalted butter, softened
1 cups brown sugar
3 eggs
1/2 cup plain flour
1/4 cup cocoa powder
1/2 teaspoon baking powder
250g cream cheese, softened
1/4 cup caster sugar
1 teaspoon vanilla essence
Grease and line with overhanging baking paper a 4cm deep, 16cm x 26cm (base) pan. Place chocolate in a heatproof bowl over a pan with boiling water. Let melt, stirring with a metal spoon till smooth. Using electric beaters, cream butter and brown sugar until pale. Add 2 eggs, 1 at a time, mixing until well combined. Sift in flour, cocoa and baking powder. Add melted chocolate and mix well. Beat then cream cheese, caster sugar and vanilla until soft and creamy. Add remaining egg and beat for a further 2 minutes. Spread half the chocolate mixture over base of prepared pan. Using half the cheese mixture, drop heaped teaspoons over the top. Cover with remaining chocolate mixture. Dollop over remaining cheese mixture. Using a flat-bladed knife, swirl mixture to create a rippled effect. Bake at 180˚C for 40 minutes or until a skewer inserted into the centre has moist crumbs clinging. Allow to cool in pan. Cut into pieces and serve.
CHEESECAKE BROWNIES
300 g cioccolata fondente, a pezzi
200g burro ammorbidito
1 tazza di zuccheo di canna
3 uova
1/2 tazza di farina
1/4 tazza di cacao
1/2 cucchiaino di lievito
250g formaggio tipo philadelphia
1/4 tazza di zucchero
1 cucchaino di essenza di vaniglia
Imburarre e rivestire di carta forno (in modo che sbordi) una teglia 16cm x 26cm e profonda 4cm. Sciogliere la cioccolata a bagnomaria, mescolando finche` non e` liscia. Con uno sbattitore elettrico lavorare a crema il burro e lo zucchero di canna. Aggiungere le 2 uova,una alla volta e mescolare bene. Aggiungere poi la farina setacciata, il cacao e il lievito. Aggiungere infine il cioccolato fuso e mescolare bene. In un altra ciotola sbattere il formaggio, con lo zucchero e l'essenza di vaniglia finche` il composto risulta morbido e cremoso. Aggiungere l'uovo e mescolare per altri 2 minuti. Versare meta` del composto alla cioccolata nella teglia e livellare. Usandone meta,lasciar cadere cucchiate del composto al formaggio sopra il primo strato. Coprire col rimanente impasto al cioccolato e di nuovo le cucchiate di quello al formaggio.Con un coltello non appuntito formare delle spirali nel composto. Infornare a 180˚C per 40 minutes (uno stuzzicadente inserito nel centro non deve uscire troppo asciutto, ma ancora un po' umido).Lascia raffreddare nella teglia e poi tagliare a pezzi delle dimensioni preferite!
mercoledì, febbraio 10
Insalata Arancia e Rapa rossa
I was going through all my pictures and I found these ones, taken a few months ago.
I think it was a Sunday afternoon and I got back from the Farmers Market with a bag full of fresh veggies...yes,as you can see it was Winter!
...beetroots and oranges were in season at that time...
juicy and colourful, they were just asking to be combined in a perfect and healthy salad!
Quick and easily I had my lunch and I really do not why I waited so long to post it...
Lucky all the people at the other side of the world that can still find cheap, fresh and tasty oranges and beetroots to try!!!
BEETROOT and ORANGE SALAD
for 2:
1 beetroot
1 orange
1 bunch English spinach
balsamic vinegar, EVO oil, salt, pepper
pecorino cheese
Wash and put the beetroot in a pan with cold water. Boil it for 40-50 min or till tender (when you can go easily through with a fork). Drain and under cold running water peel the beetroot. Slice it. Wash the orange and slice it unpeeled. Combine the salad layering spinach, slices of orange and slice of beetroot. Drizzle with a vinaigrette made mixing, oil vinegar salt and pepper. Top up with some pecorino!
INSALATA ARANCIA e RAPA ROSSA
per 2:
1 rapa rossa
1 arancia
1 mazzetto di spinacini freschi
aceto balsamico, olio EVO, sale e pepe
pecorino
Mettere la rapa in acqua fredda e farla bollire per 40-50 min o finche e` tenera (quando si punge facilmente con una forchetta). Scolare e spellare sotto acqua fredda corrente. taglaire a fette. Lavare bene l'arancia e senza sbucciarla, tagliarla a fette. Preparare l'insalata sovrapponendo a una base di spinacini freschi, uno strato di fette di arancia, uno strato di fette di rapa e condire con una salsa fatta mischiando olio, aceto sale e pepe secondo i gusti. Finire con scaglie di pecorino.