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Crostata di zucca

Finally a tart! They are my favorite, but since even the most hard-working, lately I can not make often. Today, however, taking advantage of the fact that I was home, I wanted to try this pumpkin: before I had never tasted it 'used the pumpkin desserts. But I know that is often used in cooking and are also found in the fall, why not take advantage?

The basis of this pie is a buttery, crumbly pastry crust, the recipe comes from the blog of Tuki, aka "The icing on the cake": a name, a guarantee, you may think. In fact, two names, two guarantees: the recipe I followed to prepare the cream instead of Donna Hay, taken from book that I have already mentioned several times, "Modern Classics 2." And with this beautiful cake, I wish you good Sunday, in fact, a good week (ufffffffff!): D

Recipe: Pumpkin Pie

Ingredients: (for a springform pan of 20 cm in diameter)

For the base:

• 250 grams of flour 00

• 125 grams of cold butter, diced

• 60 grams of cold water

• 1 pinch of salt

For the filling :

• 250 grams of pumpkin puree

• 70 grams of sugar cane

• 2 eggs

• 80 ml of cream

• ½ teaspoon ground cinnamon

• ¼ teaspoon grated nutmeg

• ¼ teaspoon ground ginger

• 1 pinch of salt

Prepare the base by placing the flour, salt, butter, cold water and work quickly in a blender until all ingredients not be amalgamated to form a ball, wrap the dough with plastic wrap and let stand in refrigerator half an hour. Meanwhile prepare the filling. Mix well in a bowl the pumpkin puree, sugar, eggs, cream, spices and salt.

Roll out the pastry crust and line a tart mold, puncture the bottom with a fork and pour the filling almost reached the edge. Bake in preheated oven at 180 ° C and bake for about 55-60 minutes or until the center of the stuffing will not be clotted. Cool the cake completely before throw.

* For pumpkin puree: Chop 500 grams of pumpkin and steam. Allow to cool completely and reduce it to a puree with a fork or mixer.

Porcelain Birds By Andrea

Japanese style cheescake

do not know if it is understood, but lately are for things simple and, above all, fast. These short and easy recipes never cease to amaze: always a great success and the time for use in making them is minimal. And who says no, then? Whether in making them, which in sampling! But I have planned the recipes a bit 'more laborious, than those that make you feel their breath until the servants in the dishes. Of those who, despite being long, you put all your effort to not miss the slightest step, because they are just like those in photo. Of course, being a bit 'more complicated do not really know when I can propose it, although it is a simple tart made with pastry that is not certain, however, a joke, he need have rest in refrigerator and in the meantime ... time passes! Perhaps, when it begins to make more cold and will go home happy on Sunday afternoon (which I also love!), I will propose it.

Today I propose this sweet Japanese that I have prepared over the weekend but will post only now because the computer did not work for a few days. The recipe comes from the blog "Babette's Feast" is delicious and perfect for breakfast or a snack. A hug!

Japanese Cheesecake

Ingredients (for a springform pan of 20 cm in diameter):

• 150 g cheese like Philadelphia
• 50 g butter
• 3 eggs
• 80 grams of sugar
• 40 g flour
• 50 ml milk
• teaspoon lemon juice
• grated rind of one lemon

Place the butter and cheese at room temperature in a bowl. Mix well, but when you have a smooth thick cream, add the milk, egg yolks, juice and zest limome, without stirring. Stir in flour. Whip the whites and sugar and incorporate gently compound. Pour the mixture into a pan of 22 cm in diameter lined with greaseproof paper, then place the pan in a baking pan filled with hot water and bake in preheated oven at 150 degrees for 55 minutes. Baked cake on a wire rack.