Happy Birthday In Egyptian

peach jam with lavender

Dopo

Fior di frolla con Torta streusel alle pesche e lavanda ,

Il cavoletto con il  crumble con peach and lavender ,

AAA Accademiaaffammatiaffannati with Flognarde with peach and lavender

The icing on the cake with peach sorbet saturnine the scent of lavender to name a few, I

I join the large group of foodblogger who have tried the combination "Peaches & Lavender"!

I've used in a jam.

The production was in 2009, got delayed by a year the publication of the recipe, because I wanted to test, I wanted to see if flavor and color change over time and how. For

the intensity of the perfume I must admit that I went cautiously, so as to remove the lavender at the end of cooking, because I feared the effect of soap / deodorante.Più that "lavender peach jam", the words would be more appropriate "to the scent Lavender "!

However, after it spread on toast, crackers or panbrioche-like in the photo-breakfast during the winter and spring, noting that the faint smell remained even in nice weather even gave a special flavor to a jam, some days ago I told myself that it was time to publish the recipe!

Jam peach lavender

Ingredients: 1kg

yellow peaches (net of valuation)

g 500-600g sugar 1 lemon

3-4 stalks of lavender

Procedure:

Peel peaches, cut into thin slices, put them in a large saucepan (preferably wide and low) with sugar and juice to a boil limone.Portare, retain heat for 5 minutes, then turn off the heat.

Add the lavender stems enclosed within a small bag of cheesecloth or tela.Coprire

the pan and let stand overnight.

The next day put the fire back to a boil and continue cooking until it reaches the desired consistency (test plate).

Remove the bag with lavender.

Fill with jam jars of clean and well dried, closed with lids and invert for 5 min.

Store in a dry place away from light.

Forex Breakout Strategy

Piadina with brie and grape jelly plug

Always travel and last minute, but I could not participate in the contest " fire grids " organized by the edible food blog!

That kind of barbecue is one of my dreams, manca volta che non mi soffermi ad ammirarli quando vado in un centro per il giardinaggio di Bologna.

Quando li vedo non penso a  grigliate di carne o pesce,sono gli accessori e gli usi -definiamoli alternativi- che questa tipologia di barbecue consente che mi colpiscono maggiormente,come ad es la cottura indiretta e quindi io sogno di preparare pane,pizze e focacce.

Per cui ho deciso di partecipare a questo contest con delle piadine cotte sul testo di terracotta e se proprio si vuole il top usando la teglia originale di Montetiffi.

Piadine che ho immaginato in versione finger food servite calde con brie e gelatina di uva spina ,un antipasto veloce da preparare e da gustare mentre si attende che sia pronta una bella grigliata di carne!!

Piadine delle Sorelle Simili

Ingredienti:

500g di farina 0

230g di acqua

80g di strutto

1 cucchiaino di sale

1 cucchiaino raso di bicarbonato.

Procedimento:
Impastare velocemente tutti gli ingredienti,lasciare riposare l’impasto per 10min.

Formare delle palline la cui dimensione varia a seconda della larghezza della piadina che si vuole ottenere.Lasciarle riposare coperte per 30min.

Cuocere sul testo di terracotta,bucherellando con i rebbi di una forchetta la superficie.

Tagliare la piadina cotta a spicchie e servire ogni spicchio con una fettina di brie e un cucchiaino di gelatina di uva spina.

Mount And Blade Easy Money

Bavarian coconut, strawberry and yoghurt

Troppo caldo e troppa stanchezza  per fare tutto:pensare,scrivere,fotografare!

Se aspettassi il ritorno di forze ed energie, questo post -penso- lo pubblicherei to October!

Then post in a shortened version, without much preamble, but with a recipe for a pudding that merits the use of little energy left to prepare it!

BAVARIAN Coconut, Strawberry and yoghurt

NOTE:

The cake is presented by the glass, but the quantities are reported in the recipe for a dessert for 6-8 people

The Bavarian coconut a slightly different texture, so my advice is to always place it above the other two in Bavaria.

BAVARIAN of yoghurt Graziana

Ingredients:

200g greek yogurt

4g 250g of whipped cream gelatin
1 tablespoon honey 2 tablespoons brandy

Procedure:
NOTE:
For the success of this pudding is essential to combine yoghurt, gelatin and whipped cream at temperatures similar.
Thermal shock given to the particular instance the gelatin hot / warm in very cold yoghurt may cause the sudden formation of a clot of gelatin that are not only unsightly, but also unpleasant to the palate.
My advice is to take out the yogurt from the refrigerator at least 30-40min before starting the preparation of Bavaria.
Soak gelatin in a very cold water.
squeeze it slightly and place in a small pan with the brandy, dissolve over low heat. Once
Sciola add two tablespoons of yoghurt, mix and stir often until completely cooled.
In a bowl until creamy yogurt with the remaining miele.Aggiungere very slowly and stirring constantly with a whisk the mixture with the gelatin. Finally
incorporate the whipped cream, but not too firm.
Pour into a mold or cup and refrigerate for several hours.

BAVARIAN / STRAWBERRY MOUSSE

Ingredients:
200g strawberry puree (strawberries and pass through a fine sieve)
160g whipped cream
30-40 g of sugar
6g of gelatin

Procedure:
Soak in cold water (hot is best if frozen) fish glue. Wring slightly
sheets and melt them on fire with 2/cucchiai puree.
Cool the mixture, stirring continuously.
Pour the gelatin mixture with the wire on the remaining puree, stirring constantly with a whisk.
Incorporate the whipped cream.
Pour in mold or glass

BAVARIAN /
COCONUT MOUSSE Ingredients: 200g
coconut puree (if using coconut milk should increase the qty of isinglass)
160g whipped cream
12g icing sugar
6g of gelatin


Procedure Soak in cold water (hot is best if frozen) fish glue. Wring slightly
sheets and melt them on fire with 2/cucchiai puree.
Cool the mixture, stirring continuously.
Pour the gelatin mixture with the wire on the remaining puree, stirring constantly with a whisk.
Incorporate the whipped cream.
Pour in mold or glass.

For the topping of strawberry and white chocolate
Ingredients:
6-8 tablespoons of mashed strawberries
30-40g of white chocolate.

Procedure:
Heat the strawberry puree, add the finely chopped chocolate, stirring until complete amalgamation of the two compounds.
Cool.
Pour the sauce over the surface of the cake.

My Dogs Leg Trembles When It Sits

Tarte "cherries and pistachio" by Pierre Herm

's useless, I was at the triptych of cherries, pistachios and Pierre Herme "I can not resist.

In 2008 I had to try this delicious short .

So the other day when I came across this post , again I gave in!

tart A lot of heat, where the butter abounds, there is no denying, but just take it in the office or at a dinner with friends, make many small slices, and consciousness is in place!

The problem is that after tasting it, a slice is not enough! :-)) Is sublime, like almost everything that is signed Pierre Hermé.

The preparation seems complicated, but if you read carefully it is not.

speeds much preparation have already prepared crust in freezer.

I have always used the pastry crust of Herm, already published a few posts back for a pie.

The cake is very sweet, so my advice is to use as a basis appunto una briseè (come peraltro consigliato da Hermè) e di non sostuirla con una pasta frolla,perchè renderebbe il dolce stucchevole.

Per le ciliegie,io ho riportato il quantitativo della ricetta,ma per me sono troppe,io ne ho messe meno,anche perchè le ho sottratte ad una confettura che stavo preparando,ma d'altronde quando si cede alle tentazioni,tutto è possibile!!

Tarte ciliegie e pistacchio di Pierre Hermè

per una tarte di 26cm di diametro

300g di pasta briseè

500g di ciliegie

300g sour cream

pistachio frangipane

cardamom streusel crust

Pasta (from Larousse des desserts P. Herm)

Ingredients:

250g flour 180g butter, room temperature 1

teaspoon salt 1 teaspoon sugar

1 egg 50ml milk at room temperature

Method: Sift the flour

. In

planetary hook leaf (or a spatula) to work the butter cream.

Add salt, lozucchero, egg and milk, stirring until mix. Finally

gradually incorporate the flour and work until the dough is firm.

Remove from bowl, flatten with your hands and wrap the dough in plastic wrap.

Place in refrigerator for at least 2 hours before use.

After this time, roll out the dough and put on a mold to be 26cm in diameter and 2cm high.

Place in the refrigerator.

pistachio frangipane cream

50g pistachios, finely chopped 125g butter, softened

125g icing sugar 125g

almond flour 12g cornstarch

2 eggs 160ml cream

1cucchiaio Kirsch

essence of bitter almonds (replaced with 1 teaspoon of pistachio paste)

25g pistachios

whole procedure (other than that mentioned in the recipe original)

Prepare the cream, working to cream butter with sugar, add the two flours together previously sieved and starch. Mix until a smooth mixture, add 2 eggs and once incorporated into the cream and the liqueur . Add the cream, which must then be smooth and velvety pistachio nuts whole.

cardamom streusel

Ingredients: 100g flour

100g of sugar (half white and half-barrel of my edit)

100g almond flour 100g cold butter

1 teaspoon cardamom powder

Procedure:

Mix all ingredients by hand, creating large crumbs.

Assembly of tarte

Wash cherries, dry and remove the core.

NOTE:

Wishing you the day before, put the cherries (500g) marinated in 50g of sugar. In this case go

drain well when you use the syrup and dry with paper towels.

E 'can be used in place of sour cherries and fresh ones in syrup.

Take the pan with the pastry crust, cover the surface with the cherries, then pour over the cream of pistachio and level well with a spatula.

Bake at 180 ° C for 10-15min, remove the pan and cover the surface of the tart with streusel cardamomo.Rimettere in the oven and finish cooking.

Remove from oven, cool and dust with powdered sugar.

What Colour Do You Show Your Horse In

grape jelly red plug

A large bush in the garden full of red berries, savor every day.

When my little helper has given its OK to mature, we are armed with trash and go to pick gooseberries.

Thorns pricked and scratched, but we have not given up the trash and eventually we filled!

The only use that came to my mind was to make the berries in jelly. The recipe Ferber

not inspired me, was in reality in a jam, but left the whole fruit peel and seeds.

I did a search on the Internet, I found a recipe that inspired me on a French website.

recipe which actually fell short of expectations.

I got a soft gel with an acidic aftertaste that makes it special.

I think it is perfect to pair with cheese.

If you do not like the jam cakes, I recommend it highly.

red gooseberry jelly

Ingredients:

1L juice gooseberries

700-900g of sugar (depending on the degree of sweetness desired)

water

1 lemon syrup of cassis (optional)

Procedure:

Clean any leaves and stems from berries, wash them and put them in a pan.

Cover the berries with water, put the saucepan on the stove and cook until the berries become not just a few minutes morbide.Sono

Pass the berries through a sieve or food mill to remove skins and seeds and to obtain the juice.

Weigh the juice, add sugar according to the proportion written in the ingredients and the lemon juice.

Put the syrup on the fire, possibly in a wide mouthed pan to facilitate evaporation and cook until desired consistency is reached.

Difficult give time for quast'ultima phase, because much depends on the quantities of syrup and processed on the size of the pan.

At the end I added a cup of coffee syrup of cassis (black currant).

jelly jars in the hot jars.