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Pizza with measles (?)

Measles?! And vegetables?! But no, they are simple zucchini! Yet when I see them cut into rounds, I always think of some disease ... Tranquilli, this pizza is not infected by a strange virus ... :)
I was amazed that I had not posted the recipe for pizza, a dish so good and so poor deserves it. It 'true that the pizza on Friday night at my house is a must (or almost) and this time I decided to capture some small slice. The recipe is from the mother and, you know, the family recipes never fail: try, try, try again and re-experiencing from generation to generation ... can not but be a success every time! I garnished the pizza with a few thin slices of zucchini (or rather, the measles!) In "vegetarian" or "ortolana," but you're free / i to "tailor" (but yes, we can say that!) Like you more want!
I take this opportunity to wish a happy birthday with my friend Laura! :-P

Recipe: Pizza with zucchini
Ingredients (for a pan of 30 x 40 cm):
For pasta:
• 220 grams of flour 00
• 1 tablespoon extra virgin olive oil
• 12.5 grams of fresh yeast (1 / 2 nut 25 g)
• 1 pinch of salt
• 125 ml of warm water
Garnish:
• Tomato sauce to taste
mozzarella • 1 •
oil, salt, oregano
• zucchini to taste

crumbled Melt the yeast in warm water. Put the flour, oil, salt and begin to knead in the mixer at low speed. Pour the water with the dissolved yeast to the wire and continue stirring until it will have formed a ball of dough. Flour a cloth, wrap the dough and let stand in a warm place for about 1 hour or until doubled.

After this time, well oiled baking pan, roll the dough and place on baking tray. Pour the tomato sauce and spread to cover the entire surface of the pizza. Add the mozzarella, chopped in a food processor or cut into slices, salt, oregano and olive oil. In last place the slices of zucchini (a big should suffice) previously washed and dried. Bake in preheated oven at 180 degrees for 15-20 minutes. or until golden brown.

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Chocolate chip scones

... are five in a dreary autumn afternoon, and we are in a bar in London, one of the most famous of this rainy city traffic. We're sitting at a table and wait for the waitress bring us what we have just ordered. The big one comes. He is carrying a tray with a plate full of scones, the traditional English biscuits and soft top, which is used to taste cut in half and stuff with fresh cream and jam, accompanied by the unmistakable tea. Some cakes are smooth, others are punctuated by some nice drop of dark chocolate. Intrigued, we stretch a hand, grab a scone and give you a bite: they are warm, soft terribly e. .. yummy! After a sip of hot tea and fragrant stretch another hand e. ..

Yeah, would not you like? Do not tell me no, why do not you think! There's nothing better than to spend a few hours in a warm and friendly bar, seated at a table in the company of a person to chat. If then there is even one of these delicious cakes ... even better! They are soft and the unique taste of chocolate is not too intrusive. Have a good afternoon tea and I hope to start a new post, maybe in a bit ', like this: "... it's five in a dreary autumn afternoon, and we are in a bar in Paris, one of the most renowned this rainy and busy city. We're sitting at a table and wait for the waitress bring us what we have just ordered. The big one comes. He is carrying a tray with a plate full of madeleines ... "

Recipe: Chocolate chip scones

Ingredients (12-15 cookies) :

• 230 grams of flour 00

• 150 grams of milk

• 70 grams of cold butter into small pieces

• 2 tablespoons granulated sugar

• 1 pinch of salt

• 1 teaspoon baking soda

• 8 grams of cream of tartar

• 1 handful of chocolate drops

Preheat the oven to 220 degrees. Pour into the mixer (or in a large bowl, then use the hooks spiral-what many of you call hook K:) -) cold butter, sugar, pinch of salt and flour together with the cream of tartar and baking soda. Mix at low speed until you get a crumbly mixture. Now add the chocolate chips and mix just enough to evenly mix the compound thus obtained. Pour in milk with the machine running and knead until dough is soft but not too sticky, you will need rilavoralo briefly by hand with a little flour.

not too put on a floured thickness of 3 cm. Obtain with the help of cutters than 5 cm in diameter and place them very many records allocated on a baking sheet coated with the special paper. Brush with a little milk and bake for 12-15 minutes, or until they are golden on the surface. Remove from oven and let cool. Serve warm or hot.

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Pasta rotisserie

This is a traditional Sicilian dough that lends itself to many uses both sweet and savory, soft and stays soft for several days.

The recipe I use is that of Ro Coquinaria.

1 kg flour 00
70 g sugar (for sweet increase to 100 grams) 130 grams lard

30/35
g salt 25 g yeast
400/430 gr tiepidina water (depends on how wet the flour)


Mix thoroughly and let rise for about 2-3 hours,

then roll it out to a height of about 5 / 7 mm.

Stuff, giving the desired shape,

let rise another couple of hours,

color the surface with beaten egg.

Bake at 190 degrees for 15-20 minutes.


This dose I did: One braid

with onions, bacon and pumpkin seeds

angelic with salt and 2 leeks 200g salmon



Fifteen with paninetti chocolate chips.

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Petits pots de crème à la vanille

Here, we wanted a dessert spoon. It was a bit 'of time preparing not one, maybe because most of them should be consumed cold and, in these days, is not that you have just got a great desire to eat something from the fridge. .. Although, I must admit, something fresh after a meal I eat it again willingly. This sweet is very similar to a panna cotta, it's just a little 'sweeter and a bit' less dense.

The recipe comes from my favorite blog of course, to Tuki : I had to make some changes, however, because at the beginning, I had come a very thick cream . I will surely have done something wrong, I know that the cornstarch was not wound up well and was clotted to the point of becoming inedible.

Tuki For the recipe, look here . Ah, I explained how to do so much to see the seeds of vanilla ?????? They are beautiful! In my photos are not seen (grr, that anger) but I assure you that we are: D

Recipe: Jars of vanilla cream
Ingredients (for 4 small jars):

• 200 g of fresh cream
• 300 g of fresh whole milk
• 1 vanilla pod
• 60g caster sugar
• 20 g cornstarch

Pour the milk, cream, sugar, vanilla bean seeds and derived from the same pod in a saucepan, bring it to boil and remove from heat. Pour the resulting liquid into another container and slowly add the cornstarch, stirring with a whisk and add more liquid until it is run out, taking care to dissolve cornstarch. (I repeated the operation three times ... be patient: is important that the cornstarch dissolves well! )

Place on low heat and bring almost to a boil, stirring constantly with care, let boil for 3 to 5 minutes or until the cream will be thick. Allow to cool, stirring occasionally and cover with foil to contact in order to prevent the formation of the cuticle. Put in refrigerator and, when ready to serve, mix the cream to make it smooth and pour into glasses or in jars.

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Fondant Chocolate Polenta e Osei

Today we celebrate, and to do it right you need a cake made with love even though 2 to 4 hands are still tiny.

dark chocolate 200 g butter 200 g sugar

4 eggs 200 g flour 1 tablespoon

Melt the butter in the microwave with chocolate, making sure the little helper you do not eat all the butter in bits,

add sugar, add

eggs one at a time, adding the next only when the former is well blended, trying to prevent the little hand that stirs the mixture frantically spread throughout the kitchen.

Add flour.

Bake at 190 degrees for 25 minutes. The sweet

be very soft, especially downtown, that's okay,

let it rest until the next day.

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soup beans and almonds

Ah, the soups! I love vegetables and I can not deny that I like the soups to eat every day, all types, with each ingredient, the strangest, most original.
Over the weekend I was browsing through the myriad of soups Blog Sigrid , looking for what to do for me: (indovinate! ) I've found it! E ' absurd, we are in November and I have not posted a soup with a "z" capitalized. But do not tell me anything?! Scherzo ... : D Anyway, I hope to get bored even for a while 'time with the soups and I hope that, after all, is not so boring! This soup is really delicious, I was surprised even me: the taste of sweet almonds is really original and there is really good!

Recipe: Soup beans and almonds
Ingredients (for 3 persons):
• 250 grams of beans
• 50 grams of almonds
• 1 rib celery, chopped
• 1 carrot, chopped
• 1 onion, chopped
• 2 tablespoons extra virgin olive oil
• 1 teaspoon salt
• 500 ml vegetable stock
• 1 teaspoon sugar (optional *)
ground black pepper •

Finely chop carrots, celery and onion. Crush garlic, green beans cleaned and cut into pieces. Dip the almonds in a blender to grind. Heat oil, add the herbs and let cook over medium heat until golden brown. At this point, if you wish, you can add sugar. Add beans, stir and cook for 5 minutes. Season with salt and pepper. Cover then all of the hot broth, cover the pan and cook for about fifteen minutes. After this time, add the almonds, cook another minute and then turn off the mixer and whisk well with immersion. Adjust the density if anything, a bit 'of water.

* I have omitted the flavor of almonds felt enough

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of the good, simple, Cake biscuits with jam

It also began in November, Halloween has passed and we are still here, as always! I have never celebrated this anniversary, perhaps because it is not so rooted in our culture as one in English, but is one of many opportunities to spend an evening together, without necessarily leaving. Unless you want to put a pumpkin on his head and go knocking on doors asking ... "Trick or treat ????!!!!!" :-D

No, I'm not much for these things are a bit like a 'pantofolaio ... But some out a little 'different kind is needed, just for a laugh!

These cookies (well, biscuits: I never thought I would become so great while cooking!) I have prepared to take to school, and have been very welcome indeed: it seems those buttery pastries and tarts with its distinctive sweet taste of marmalade that are sold in bakeries or pastry shops, simple, and putting d 'agreement of all ages. It 's true or not that always like the crust at all, or almost?!
The recipe is from Donna Hay's book, which I ventured to make some changes, starting from jam: choose one you like, I used the apricot because it was already open: D and why, in my opinion, the sweet taste of pastry goes well with what a little 'sour jam. The choice is yours, and I recommend sbizzarritevi!

Shortcake jam
Ingredients (for about 30 shortbread):
• 300 grams of "00" flour, sifted
• 180 gr soft butter
• 180 g sugar or very fine veil
• 1 egg, slightly beaten
• seeds of a vanilla bean
• ½ teaspoon baking powder
• 1 pinch salt
• Jam favorite

Pour into the mixer the butter, sugar, vanilla seeds and salt until creamy and smooth, add egg slightly beaten and continue to work the mixture until the egg will be well blended. Stir in the flour sifted with baking powder and mix until you form a ball of dough. Wrap in plastic wrap and let rest in refrigerator for 1 hour.

Preheat oven to 180 degrees. Get from the cold small balls with a notch in the center to the jam (I have gotten about thirty with a diameter of 8 cm , if you want smaller cookies you just get the ball more than minor diameter) , place well room on a baking sheet covered with parchment paper and have them answered for 30 min. in the refrigerator. After this time, filling the gap with favorite jam and bake for about 10 minutes or until the Bisco will begin to brown slightly on the sides. Remove from oven and cool on a wire rack for cakes. The next day taste better.

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We are in full autumn tradition and provides lavish banquets of polenta and Osei.
We tend to be animals, but we want to keep alive the traditions of the same and then make the sweet version.

It 's a sponge-shaped dome,

stuffed with 1 / 2 liter cream + a layer of zabaglione cream

covered and decorated with 1 / 2 pounds of marzipan.

The slices of polenta are made from a small sponge cake made separately and stuffed the same way as sweet.