Coconut milk jelly for a special birthday!

Hi everyone!!! Lots has happening since my last time in the blog.

Summer arrived together with really hot days, people visiting from overseas and another moving!!! Thing are settling down again finally and mostly important I’m getting used to the new kitchen (still we do not have a working oven, uff!!!).

By the way, yesterday it was a special day and so today I’m back to say a huge “HAPPY BIRTHDAY” to my mum and of course, post her birthday cake!!

Well, not really a proper cake, but I told you that my oven is not working.

So, while I was at the beach in a 36 ˚ C day, I came out with this idea: healthy, quick and refreshing tiny cut jellies.

It doesn’t ask much time or ingredients and the important thing is that my mum enjoyed it, or at least how they look like since Skype has not yet invented the way to send flavours!!!!

BUON COMPLEANNO MAMMA!

(Vegan) COCONUT MILK JELLY

For 5 small mould:

1 small can coconut milk (165g)

1 teaspon agar agar (or gelatine if you are not vegetarian)

2 teaspoon of sugar

kiwi, strawberries and honey

Dissolve the agar agar in the coconut milk. Pour in a pan with sugar and bring to a boil. Pour in the mould and let set in the fridge. When they are ready you can serve on a slice of kiwi and with a strawberry on top and drizzle with honey!

(Vegan) GELATINE al LATTE di COCCO

per 5 stampini piccoli:

175 g latte di cocco

1 cucchiino di agar agar (o gelatine normale se non siete vegetariani)

2 cucchiani di zucchero

kiwi, fragile e miele per decorare

Sciogliere l’agar agar nel latte di cocco. Versare in una padella insieme allo zucchero e far bollire. Verasare negli stampini e lasciare rassodare in frigo. Qundo sono pronti si possono servire su una fetta di kiwi, con fragole e irrorati di miele!!!

Spelt pasta again!

Back to the spelt pasta (and this shape is called THIMBLE.
I know this time it is not so nice and colourful like the last few times, but I swear it's as tasty as the the other dishes!..and a bit strange, I guess!

Again I got the idea from some cooking lessons during a Sunday Farmer Market that I got used to visit regularly...again, it was winter, endives and pears were in season and I was thrilled by this unusual matching...

it really works because the sweetness of the caramelized pear steals the bitter notes of the endives or if you prefer the other way around, the bitterness of the endives steals the sweet notes of the caramelized pear!!!

PAN FRIED ENDIVES and CARAMELIZED PEAR SPELT THIMBLES

2 serves:
1 head of endive
2 pears
160 g spelt pasta
1 tablespoon sugar
1 tsp EVO oil
salt and pepper

Cook the pasta. In the meanwhile slice the pears (the round shape is nicer, but whatever it would be good!) and put in a pan with sugar. Cook till brown and caramelized (be careful not to burn them!!!). In another pan (bigger one) toss the outer leaves of a head of endive with the oil. When the pasta is ready, pour into the pan together with the pears and stir thoroughly to combine the flavours!Salt and pepper to taste.

PASTA al FARRO CON INDIVIA E PERE CARAMELLATE

per 2:
1 cespo di indivia
2 pere
160g pasta al farro
1 cucchiaio di zucchero
1 cucchiaino di olio EVO

Cucinare la pasta. Nel mentre tagliare a rondelle le pere e caramellarle in una padella con un cucchiaio di zucchero. In un'altra padella saltare le foglie esterne dell'indivia con l'olio. Aggiungere la pasta e le pere e saltare un paio di minuti per amalgamare il tutto.

WInter Salad

Today something light.

And even though having a cold SALAD during winter time is not a favourite of lots of people,

this salad is especially called WINTER salad because it’s made with wintery ingredients.

I know that it can not seem the proper time now, when it’s almost summer here

(except that these last few days here in Adelaide called back a bit of winter!!!),

but I tried this salad a few month ago and never had the chance to post it

…and now here it is…probably all the ozzie friends will have to wait next winter to find all the right ingredients, but it would be perfect for the Italian ones!!!

WINTER SALAD

1 endives’ heart

2 mandarins

½ grapefruit

2-3 radishes

½ fennel

1 teaspoon of honey

1 teaspoon of EVO oil

Salt, pepper

1 cuore di indivia

2 mandarini

½ pompelmo

2-3 ravanelli

½ finocchio

1 cucchiaino di miele

1 cucchiano di olio EVO

sale e pepe

Take just the light green heart of 1 endive. Wash it properly and put the leaves in a bowl. Add, sliced radishes, mandarins (washed with rind) and fennel. Squeeze the grapefruit and mix the juice with a teaspoon of honey, a teaspoon of EVO oil, salt and pepper to taste. Pour over the salad and toss to combine.

Prendere solo il cuore chiaro dell’indivia. Lavarlo bene , separare le foglie e metterle in una ciotola. Aggiungere i mandarini (con la buccia), i ravanelli e il finocchio a fette. Schiacciare il pompelmo e combinare il succo con il miele, l’olio, sale e pepe. Versare sull’insalata e mescolare.

La pasta al FARRO...or SPELT pasta!

After lots of sweet treats, let's go back to something savoury!!!

I must say that PASTA is not one of my favourite dish and I never make it just for myself.

But since my dad brought me home a package of SPELT pasta directly from a mill in north west Italy, I could easily change my mind!

I really love the strong, full and a bit particular taste of spelt that comes out when you bite the pasta...and it matches perfectly with any kind of veggie!

When I move to Australia, I was a bit worried not to have my spelt pasta anymore,

but luckily a regular "load" arrived in my mail box to make me and my dinner guests always happy!!!

Here I tried with some grilled vegetables...

well, it turned out to be a perfect and colourful spring/summer dish

(I think it would be nice even cold as a pasta salad)!

SPELT PASTA with GRILLED ZUCCHINI and CARROTS

serves 2:

160g spelt pasta

2-3 carrots

2-3 zucchinis

bunch of basil

2-3 tsp olive oil

salt and pepper

Slice lengthwise carrots and zucchini and grilled in a hot grill plate sprinkled with salt. Put then the grilled veggies in a big frying pan (or a wok) with a bit of olive oil and let rest.Cook the pasta in salty boiling water (it's a kind of pasta that stay quite hard, so do not overcook!!), drain and transfer to the pan with veggies. Add some basil leaf and heat through, tossing to combine. Transfer to dish, add some more fresh basil and pepper.

Back...with even more cupcakes!!!!

Here I am…yes, this time it took a little bit longer to focus my thought on the blog and collect everything to post again.

Sorry for all the Italian friends, but the switch to English come earlier than I was thinking.

It’s easier and save a little tiny bit of time!!!

Anyway, anyone can understand I think and if you do not and are interested in the recipe feel free to write and ask!!

I’m back and as I promised the last time I have to complete the cupcakes series!!!

This time something perfect for the present cold Italian autumn…and a little bit less perfect for the hot Ozzie spring (but most people say that chocolate is perfect at any time!!!!).

OK, I should thank again Mae for this…yes, my cupcake-mate….

After these last creations she left to go back to her hometown and we couldn't mess up our kitchen together anymore! (I’ll keep my promise to come visit once, do not worry!!!)

The funniest thing this time it was decorating, of course…

Making branches and leaves means sticky chocolate everywhere

(benches, floor, clothes…and cats too!!!!!!),

but it was worth it, isn't it?

DOUBLE CHOCOLATE MUD CUPCAKES

Make 12 standard size:

60g dark eating chocolate, coarsely chopped

160 ml water

90 g softened butter

220 g brown sugar

2 eggs

100 g self-raising flour

2 tbsp cocoa powder

40 g almond meal

ganache:

100g milk eating chocolate

60 ml cream

decoration:

50 g dark eating chocolate melted

Combine chocolate and the water in a small saucepan and stir over low heat until smooth. Beat butter, sugar and eggs until light and fluffy. Stir in sifted flour, cocoa, almond meal and chocolate mixture. Pour mixture into lined cases and smooth. Bake at 170 ˚ C for 25 minutes. Let the cakes cool. Make ganache: bring to boil cream and pour over chocolate in small bowl and stir until smooth. Let cool a bit and spread over the cakes. To make the decoration simply melt the chocolate and over a hard surface create branches or spread a thin lay of chocolate on the back of a small real leaf. Rest in freezer till set and then peel the leaf away.

More Cupcakes!

Ecco qui la seconda infornata!

Sono un po’ più elaborate questa volta e direi altrettanto carine col loro ciuffetto spumoso e i riccioli gialli…fresche e deliziose anche come dolcetto estivo!

Ammetto che non è tutta opera mia!

Un grande aiuto mi è stato dato da una preziosa amica senza la quale probabilmente le meringhe non sarebbero riuscite (ho sempre avuto problemi con le meringhe!!).

Inoltre neppure questa volta posso citare il libro depositario della ricetta originale e prometto che la prossima volta do tutte le indicazioni

…prossima volta? Eh già, queste cupcakes hanno ancora delle sorelle a seguire!!!! Alla prossima dunque!

LEMON MERINGUE CUPCAKES

Per lo stampo da 12:

125 g burro

2 cucchiaini di scorza di limone grattugiata

150 g zucchero

2 uova

80 ml latte

60 g farina di cocco

185 g farina auto lievitante

per la crema:

4 tuorli

75g zucchero

2 cucchiaini di scorza di limone grattugiata

60 ml di succo di limone

40 g burro

per le meringhe:

4 albumi

220g zucchero

95 g farina di cocco

Preparare la crema mischiando gli ingredienti in una ciotola e cuocere a bagnomaria finche la crema si addensa (al punto di ricoprire il retro di un cucchiaio). Rimuovere, coprire e lasciare raffreddare.

Sbattere il burro, la scorza di limone, le uova in una ciotola finche il composto e chiaro e spumoso. Aggiungere il latte, il cocco e la farina setacciata. Dividere il composto negli stampi (imburrati o rivestiti con gli stampi di carta) e livellare la superficie. Cucinare in forno a 180˚ C per 20 min circa. Far poi raffreddare e quando sono fredde tagliare al centro un buco di 2 cm e riempirlo con la crema.

Preparare le meringhe sbattendo con uno sbattitore elettrico gli albumi finche si formano leggere creste. Aggiungere gradualmente lo zucchero sbattendo finche si dissolve e aggiungere poi il cocco. Mettere il contenuto in una siringa e formare I ciuffi su ciascuna cupcakes. Infornare per 5 minuti nel forno caldo a 220 ˚C finche le meringhe si colorano leggermente.

English translation:

Here the second batch… a bit more complex and as tasty as the other ones, with their soft tuft and some yellow curls…refreshing and delicious, they are a perfect summer dessert! I admit that I have not bake alone and a precious friend gave a huge help. Probably without her the meringues would never have turned out (I always had trouble in making meringues!) Unfortunately, neither this time I can give you the title of the book where the recipe come from, but I promise next time I will give all the references…next time? Of course, these cupcakes have more siblings to follow!!! Wait for the ones…!

LEMON MERINGUE CUPCAKES

Makes 12 (standar muffin size):

125 g butter, softened

2 teaspoon finely grated lemon rind

2/3 cup caster sugar

2 eggs

1/3 cup milk

¾ cup desiccated coconut

1 ¼ cups self-raising flour

Lemon curd:

4 egg yolks

1/3 cup caster sugar

2 tsp finely grated lemon rind

¼ cup lemon juice

40g butter

Coconut meringue:

4 egg whites

1 cup caster sugar

1 1/3 cups shredded coconut, chopped finely

Make lemon curd: combine ingredients in a small bowl over small saucepan of simmering water, stirring constantly, until mixture thicken slightly and coats the back of a spoon. Remove from heat. Cover and refrigerate until cold.

Beat butter, rind, sugar and eggs in a small bowl with electric mixer until light and fluffy. Stir in milk and coconut, then sifted flour. Divide mixture among cases, smooth surface. Bake about 20-25 min in oven (180˚ C). Let cakes cool and then cut a 2cm deep hole in the centre and fill with curd.

Make meringue: beat egg whites in a small bowl with electric mixer until soft peaks form: gradually add sugar, beating until dissolves. Fold in coconut. Pipe meringue on top of each cake. Bake in hot oven (220 ˚ C) for 5 minutes until meringue is browned lightly.

Cupcakes!

Qualcosa di goloso per interrompere una lunga assenza.

La ricetta è questa volta tratta da un libro che purtroppo al momento non ho tra le mani e non posso quindi citare, ma provvederò al più presto dato che, e vi avverto già, questo piccolo dolce piacere è il primo di una serie che di sicuro asseconderà i gusti di più o meno tutti…ad eccezione di chi i dolci proprio non li manda giù!!!!

Il nome originale per queste cupcakes è “Froufrou”…e direi che il loro aspetto da proprio l’idea di spensierata frivolezza!!!

FROUFROU

Per lo stampo da 12:

125 g burro ammorbidito

220g zucchero

3 uova

75g farina

35g farina auto lievitante

40g farina di cocco

80g panna acida

150g lamponi surgelati

Frosting:

60g burro ammorbidito

160g Philadelphia

2 cucchiaini di aroma al cocco

480g zucchero a velo

farina di cocco o cocco a scaglie

lamponi

Sbattere burro, zucchero e uova in una ciotola finché il composto risulta chiaro e spumoso. Aggiungere le farine setacciate, il cocco, la panna e i lamponi. Dividere l’impasto negli stampi imburrati e livellare la superficie. Cucinare in forno a 180˚ C per 40 min. Sformare e lasciare raffreddare. Per il frosting, sbattere il formaggio, l’aroma e il burro finché leggero e cremoso e sempre sbattendo con lo sbattitore elettrico aggiungere gradualmente lo zucchero a velo. Quando i cupcakes sono freddi cospargerli con il frosting e rotolarli nel cocco e decorare con i lamponi.

And for all my English speaking friends finally a proper translation (way better than the google one!!!!!!):

Here something yummy in order to interrupt one long absence. This time the recipe comes from a book. Unfortunately I don’t have it with me right now and I cannot give any references. But I will do it as soon as possible since, and I’m telling it right now, this little sweet treat is the first one of a series that will satisfy everyone’s taste, with the exception of the ones who don’t like sweet things!!!! The original name of these cupcakes is “Froufrou”… and I can certainly say that their outfit give the perfect idea of thoughtless frivolity!!!

FROUFROU

125g softened butter

1 cup caster sugar

3 eggs

½ cup plain flour

¼ cup self-raising flour

½ cup desiccated coconut

1/3 cup sour cream

150g frozen raspberries

Frosting:

60g softened butter

160g cream cheese

2 teaspoons coconut essence

3 cups icing sugar

desiccated or flaked coconut

raspberries

Preheat oven (180˚C). Grease muffin pan or line with paper cases. Beat butter, sugar and eggs in a small bowl with electric mixer till light and fluffy. Stir in sifted flours, coconut, cream and frozen raspberries. Divide mixture among cases; smooth surface. Bake about 40 minutes and turn cakes onto wire rack to cool. Beat butter, cream cheese and essence in small bowl with electric mixer until light and fluffy; gradually beat in sifted icing sugar. Spread cakes with frosting; roll cakes into coconut and decorate with raspberries.