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Friday, 21 September 2012 APPLE STRUDEL This is one of my favourite desserts. September in Italy is the month in which the apples are picked, so when Autumn comes, it is very common to make apple cakes and desserts. And the strudel, if served with warm custard , can be amazing....it's very very simple to make but for a good result, you need a good puff pastry and good apples. You can change the ingredients if you like, sometimes I put walnuts or pinenuts instead of almonds, a peach instead of an apple, figues instead of prunes....it depends on what I have in the kitchen at the moment!!! Ingredients: 1 roll of puff pastry 2 sweet apples 80 gr sultanas 20/25 peeled almonds 10 dry pitted prunes A generous cinnamon dusting 1 lemon 1 or 2 teaspoons of sugar 4 or 5 tablespoons of jam (possibly damson) A small piece of unsalted butter Custard (optional) Turn the oven on to 170 degrees. Soak the sultanas in lukewarm water and leave them there for about 1 hour. In the meantime cut the apples into small chunks, the almonds in halves and the prunes in 2 or 4 pieces. Add the grated lemon peel, the sugar, the cinnamon, the sultanas and mix. Open the puff pastry sheet and put it on a piece of baking paper; spread the jam on it and then add all the ingredients. Fold it and brush it with melted butter (put the butter in a small saucepan and melt over a gentle heat or melt in a small bowl in the microwave). For a lighter version, brush with milk. Cook it in the oven for about 40 minutes or until golden. When it’s cold, dust it with icing sugar. Serve it possibly with warm custard. Friday, 8 June 2012 SOFT CHOCOLATE CAKE Ingredients for a 22 cm cake tin: 5 eggs 125 g melted butter 125 g self-raising flour 125 g cornflour 200 g sugar 30 g cocoa powder Turn on the oven to 180 degrees. In one big bowl beat the egg yolks with 10 tablespoons boiling water; add 150 g sugar and mix until thick. In another bowl beat the egg whites with the remaining sugar until stiff. Now mix together the whites, the yolks, the flour, the cornflour,the cocoa powder and the melted butter Mix gently from bottom to top. Put in the oven for about 35-40 minutes. Friday, 18 May 2012 RICOTTA AND WHITE CHOCOLATE CIAMBELLE I wanted to make something different from the usual cakes, biscuits, muffins, so I decided to try this recipe using a mini doughnut tin I've recently bought from Amazon. My children loved these soft sweet little cakes and I think I'll make them again! You can use a different type of chocolate, milk or dark are equally good, it's up to you! Ingredients for about 24 mini cakes: 200 g sugar 1 egg 100 ml milk 125 g ricotta cheese 350 g plain flour 1 teaspoon vanilla essence 1 teaspoon baking powder 50 g butter 100 g white chocolate cut into pieces Icing sugar to decorate Turn on the oven to 200 degrees. Put the sugar in a bowl, then add the egg and mix vigorously. Add the softened butter, the milk, the vanilla essence and the Ricotta cheese. Stir well. Now add the flour and the baking powder and mix throughly. At the end, add the chocolate pieces to the mixture and pour all in the doughnut tin. Cook for 15 minutes and when lukewarm, dust with icing sugar. Friday, 11 May 2012 SACHERTORTE Last week I wanted to make a chocolate cake, so I decided to try to make the famous Sachertorte. It was the first time I made it, 'cause we're not particularly keen on chocolate and this cake is very rich in chocolate and...calories!!!! But I gave away two pieces to friends so we've managed to finish it quickly...the result was very good. Ingredients for a 24 cm tin: 160 g dark chocolate 150 g butter 150 g sugar 1 teaspoon vanilla essence 6 eggs 50 g cornflour 100 g plain flour 1 sprinkle of bicarbonate of soda 1 teaspoon baking powder 200 g apricot jam Ingredients for the icing: 100 g jam 50 ml water 100 g sugar 100 ml water 200 g dark chocolate Preheat the oven to 180C. Grease the cake tin then line the base with baking paper. Break the chocolate into pieces, melt gently in a bowl set over a pan of hot water, stirring occasionally, then cool slightly. In the meantime separate the egg whites from the yolks and whisk the whites until they are stiff but not dry. In a separate bowl, beat the butter until really soft, then gradually beat in the sugar until the mixture is light and fluffy. Add the egg yolks one at the time, then the cooled chocolate and the vanilla essence and beat again. Add the sieved flour, the cornflour, the baking powder and the bicarbonate of soda. Now fold in the egg whites and mix well. Pour the mixture into the prepared tin and level the surface. Bake in the oven for about 30/40 minutes, or until well risen. Leave to cool in the tin for a while, then turn out and peel off the paper and cut the cake like a sandwich. Spread the apricot jam in the middle, then cover. To make the icing, first you need to heat the other 100 g of jam in a small pan, then pass it in a sieve to eliminate pieces of fruit; then put it back again in the pan with 50 ml of water until boiling. At this point, brush evenly over the top and sides of the cake. Make a syrup with 100 ml of water and 100 g of sugar and add the chocolate broken into pieces. Now cook on a low heat, stirring frequently, until the chocolate has melted, and the mixture appears smooth (5 to 10 min). Then pour the icing on to the centre of the cake (but remember to leave a couple of spoons for the writing). Spread it gently over the top and down the sides, and leave to set. After 10 minutes, if you want to write "Sacher" on the cake, reheat the remaining mixture, spoon into a small paper icing bag or polythene bag and snip off the corner. Pipe ‘Sacher’ across the top and leave to set for a few hours. Monday, 13 February 2012 LEMON AND RICOTTA CAKE This is a very quick cake to make; I had some Ricotta cheese in the fridge that I needed to use and a few unwaxed lemons, so I decided to make this cake ( traditionally from Sardinia). It is very soft and the recipe doesn't contemplate any butter, so it is quite light. Ingredients: 2 eggs 300 g self-raising flour 300 g sugar 1 lemon (juice and peel) 250 g Ricotta cheese 1/2 glass milk Icing sugar for decoration Put the Ricotta cheese in a bowl, add the sugar and mix with a fork until creamy. Add the egg yolks (keep the egg whites aside), the grated rind of a lemon and its juice then add the flour. Mix well. Whip the whites and incorporate them to the mixture. Pour into a 22 cm cake tin and bake for about 40 minutes at 180° C until the cake is golden brown. When cold dust with icing sugar. Tuesday, 17 January 2012 PEAR AND CHOCOLATE CAKE And here we go...again! Another cake! In this after-Christmas period I'm still a lot into cakes...also if I should be more into dieting...but this s for the kids. They are always an excellent excuse for cooking ... and eating! Ingredients: 100 gr grounded amaretti 3 very mature pears 2 eggs 100 g sugar 170 gr butter 200 gr of self-raising flour 20 gr of bitter cocoa 1 glass milk apricot jam Peel the pears and slice them lengthwise. Beat the egg whites until stiff. Work the butter with the sugar and the egg yolks for at least 10 minutes , then add the flour, the amaretti and the glass of milk. Divide the mixture into two halves and add the cocoa powder to one half. Pour the cocoa one in a 20 cm round tin covered with baking foil and add the other half of dough. Above place the pears. Bake in a preheated oven at 180 ° for 35-40 minutes. Once cooked, brush the cake with apricot jam diluted with a little lukewarm water or powder it with icing sugar. You can accompany it with whipped cream or vanilla ice cream. Tuesday, 10 January 2012 CROSTATA ALLA MARMELLATA (JAM TART) Hello, I'm back! We've spent almost three weeks in Italy with our families where we have really enjoyed Christmas. When you have children, the Christmas spirit you tought you had lost, suddenly comes back and make you see everything under a different light. It's a magical period of the year. I haven't cooked for ages, the only thing I did is this cake for a dinner with friends. That's all. But we have eaten an huge amount of food: cappelletti, gnocchetti di crema (typical of Marche region),all kinds of fish, polenta and frico (typical of my area),all sorts of Panettone...etc etc... I hope to be able to post them soon. It is beautiful to be spoiled by your families and friends, to just sit down and let them cook for you, wash the dishes, help you with the kids. At the moment, for me, this is the real holiday! Thank you everyone. And ...HAPPY NEW YEAR!!! Ingredients: 300 gr plain flour 150 g unsalted soft butter, diced 150 gr sugar 2 medium eggs 1 yolk 250 g fruit jam (the most successful are damson and orange) Grated lemon zest Mix flour, lemon zest and sugar, then work the butter in with the tip of your fingers until the mixture resembles wet sand. Add the egg and yolks and work briefly until the dough just holds together. It is important not to overwork the dough or it will harden when baked. Wrap it in cling film and let it rest in a cool place for at least 30 minutes. On a lightly floured board roll 2/3 of the pastry dough to a 1 cm thickness, and line with it the bottom and sides of a 23 cm spring form cake tin. The sides should be lined with a slightly thicker layer of pastry than the bottom. Spread the pastry bottom with the jam. Roll the remaining pastry on a lightly floured board slightly thicker than 3 mm, then with a sharp knife or pastry cutter cut it in strips 0.5 cm wide and make a lattice on top of the jam layer. There might be some leftover pastry. Preheat the oven to 175°C and bake the tart until golden, about 30 minutes. It is great freshly baked but it definitely improves after a day or two. Wednesday, 7 December 2011 RICOTTA CAKE I made this cake because I had a Ricotta in the fridge that was about to expire...but I think I'll make it again, because the result was really outstanding! The ricotta gives the cake an exceptional softness. I added raisins and candied fruit, but if you prefer you can add dark chocolate chunks. 250 g Ricotta cheese 250 g sugar 300 g self-raising flour 3 eggs 100 g candied fruit 100 g raisins 50 gr butter 100 ml milk Turn on the oven to 180 degrees. Mix well the Ricotta cheese with the sugar, then add the eggs (one at a time), the flour, the milk and the softened butter. Mix well then add the raisins and the candied fruit (remember to flour them a bit, so that they don't sink to the bottom). Grease and flour a baking tin, pour the mixture in it and cook for about 40 minutes. Monday, 28 November 2011 WHAT YOU CAN DO WHEN A CAKE DOESN'T RISE Let's confess: it happens to everyone sometimes! To me it happens everytime I try a variation to the Pan di Spagna. Less eggs and more ingredients.... maybe I mix them in the wrong way, maybe it's the baking powder or the oven's fault (the most common excuse!) ... or maybe there's a mistake in the recipe....by the way, it happens and when it does you never know what to do with the poor outcome. This is what I made the last two times it happened. The first time, it was a simple cake, just flour, eggs, butter, the usual stuff. I cut the cake in two halves, then, using cutters of different shapes I cut hearts, stars, moons etc. Then I filled the little cakes with Nutella, sprinkled some Icing sugar on the top...and this was the result! It was for a children party and they disapperead in no time! Second time...last Saturday. We had guests for dinner and I wanted to make orange cake filled with orange cream and covered with dark chocolate (maybe too ambitious?). So I did like the previous time, cut the cake into two halves, made an orange cream (same procedure as Custard, but with orange juice instead of milk), filled the little cakes with it and covered them with melted chocolate. They were actually quite good. Monday, 21 November 2011 FRUIT CUSTARD TART Sorry for my long absence, but I had relatives staying with us for 10 days, so I enjoyed my freedom (I had 10 childless beautiful mornings!!!) and did all I had been postponing for months. Now I'm back and this is my last recipe! This cake is great for birthdays and special occasions. It looks and tastes great! To save time, you can make the tart the day before and leave the custard and the decoration for the last minute. Ingredients for the tart: 300 gr plain flour 125 g unsalted butter, diced 125 gr sugar 1 medium egg 2 yolks Lemon zest Ingredients for the custard: 3 yolks 5 tablespoons of sugar 4 tablespoons of plain flour 1/2 lemon zest 1 vanilla pod 30 gr butter 1 pinch of salt Fruit for decoration Mix flour, lemon zest and sugar, then work the butter in with the tip of your fingers until the mixture resembles wet sand. Add the egg and yolks and work briefly until the dough just holds together. It is important not to overwork the dough or it will harden when baked. Wrap it in cling film and let it rest in a cool place for at least 30 minutes. On a lightly floured board roll 2/3 of the pastry dough to a 1 cm thickness, and line with it the bottom and sides of a 23 cm spring form cake tin. The sides should be lined with a slightly thicker layer of pastry than the bottom. Using a fork or a toothpick make small holes on the base. Preheat the oven to 175°C and bake the tart until golden, about 20-25 minutes. While it's cooking, make the custard. Bring the milk, lemon zest and vanilla pod to simmering point slowly over a low heat. Remove the vanilla pod and the lemon zest. Whisk the yolk and sugar together in a pan until well blended then add the flour. Pour the hot milk on to the eggs and sugar, whisking all the time with a balloon whisk. Return to the hob and over a medium/high heat gently stir with a wooden spatula until thickened. When boiling take it off the heat, stir well and bring it back again on the heat. Do this two or three times. When ready pour the custard into the tart. When cold, decorate with your favourite fruit and sprinkle some icing sugar on the top. Friday, 4 November 2011 APPLE AND RICOTTA CAKE Ingredients: 200 g self-raising flour 250 g Ricotta cheese 180 g sugar 3 eggs 600 g apples ( I used Royal Gala apples) 50 g butter 1/2 glass milk Preheat the oven toPeel the apples, remove the core and cut them into small pieces; one and a half apple have to be cut into thin slices as they will be put on top of the cake. Melt the butter in the microwave for about 30 seconds. Beat the egg whites until stiff. Beat together the egg yolks and sugar for about three minutes until thick and pale, then add the melted butter. Add the Ricotta cheese and the milk and mix gently, then add the flour. Add the apple pieces and mix with a wooden spoon. Finally add the egg whites. Mix well again. Spoon the cake mixture into a 26cm spring-form cake tin and put the apple slices on the top. Sprinkle some Demerara sugar and a bit of melted butter on the top and bake in the oven for about 40 minutes, or until a skewer comes out clean when pushed into the centre of the cake. Saturday, 22 October 2011 TORTA GRECA This is the Italian version of a Greek cake. It’s an almond cake, so if you like almonds, this is for you! 100 gr soft butter (20 seconds in the microwave) 100 gr amaretti biscuits 100 gr ground almonds 7 tablespoons of sugar 7 tablespoons spelt or kamut flour 3 free range eggs 1 pinch of salt A few drops of essence of almonds 1 teaspoon baking powder 1 roll of puff pastry 300 gr apricot jam Preheat the oven to 180C. Crush the amaretti in the food processor and put the butter in the microwave for 20 seconds to soften. Put a puff pastry roll in a springform cake tin and make some holes with a fork, then spread the jam all over it. Whisk the egg whites with the salt until they stand in soft peaks and continue whisking until the mixture is firm, shiny and very thick. In a separate bowl beat the egg yolks with the sugar, then fold in the butter, the ground almonds, the amaretti, the flour, the essence of almonds, the egg whites and the baking powder with a metal spoon. Pour the mixture into the cake tin and sprinkle the slivered almonds over the top. Bake for 40 minutes or until a skewer inserted into the centre comes out clean. Friday, 7 October 2011 MASCARPONE CREAM CAKE Today we have celebrated Sebastian's first birthday. Last night before falling asleep I have been overwhelmed by memories. The pain , the race by cab to the hospital in the middle of the night, the worry for having left Niki with friends ... but with my husband by my side everything seemed bearable,easier, special. And then after many hours Sebi came to the world and changed our lives. Thank you my angel for being with us. This is my present for you. Happy birthday. Ingredients for 8/10 people: For the cake base 6 eggs A pinch of salt For the mascarpone cream 2 yolks 1 egg white 250 gr mascarpone 70 gr sugar 60 gr dark chocolate chunks 70 gr white chocolate curls ( I purchased them on Amazon, but you can simply grate some white chocolate) Ahead of time, take out from the fridge the six eggs. Whip the whole eggs mixed with the sugar and a pinch of salt with an egg beater for about 20 minutes until stiff peaks. The volume of the preparation should rise about 4 times the starting ingredients. The colour of the whipped eggs should be pale yellow. Slowly add the strained flour mixing constantly from the bottom upwards. Transfer the dough in a greased and floured baking pan. Bake for 40 minutes at 150 degrees or until ready. A well cooked sponge cake usually detaches easily from the walls of the baking pan. In the meantime (I actually made the base yesterday and the cream and decoration today), you can make the cream: Whip the yolks and the egg white mixed with the sugar for about 10 minutes; then add the mascarpone and the chocolate chunks and mix gently with a wooden spoon. At this point you need some syrup to spread on the base of the cake, that has to be cut in half. Just put 100 ml of water in a pan with 2 tablespoons of sugar and a piece of lemon peel. Bring to the boil and after a few minutes turn off the heath. When cold or lukewarm pour onto he two halves of the cake. Than spread 2/3 of the mascarpone cream and "close"the cake. Spread the rest of the cream on top, then add the chocolate curls. Put in the fridge at least two hours before serving. Enjoy!!! Subscribe to: Posts (Atom)
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ponedjeljak, 5. rujna 2016. U KUHINJI: Čoko, vanilija & naranča torta U prošlom postu smo već pisale o rođendanskoj torti jednog četverogodišnjaka koji točno zna što želi, ponekad! ;) Torta je morala biti od čokolade, naranče i vanilije pa smo se odlučile za kombinaciju već isprobanog čokoladnog biskvita s kojim nema greške, kreme od vanilije i bijele čokolade koju smo izmudrovale za ovu prigodu i običnog kiselkastog želea od naranče! Torta je ispala stvarno bogata okusom i ne previše slatka! Sastojci za biskvit: 225 g brašna 225 g tamne čokolade 115 g maslaca ili margarina za kolače 150 ml mlijeka 170 g šećera 2 jaja 150 ml kiselog vrhnja 1 žličica praška za pecivo Sastojci za žele od naranče: 600 ml 100 %-tnog soka od narače 20 g agara u prahu malo ribane kore od naranče po želji Sastojci za kremu od vanilije: 50 ml slatkog vrhnja 100 g bijele čokolade 1 puding od vanilije pola mahune vanilije listići bijele čokolade za ukras, po želji Postupak: Pećnicu zagrijte na 180°C, a kalup za tortu promjera 23 cm namažite margarinom te na dno zalijepite masni papir. Mlijeko, nasjeckanu čokoladu i margarin otopite na laganoj vatri uz miješanje pa maknite sa vatre i dodajte šećer te miješajte dok se ne otopi. U posebnoj posudi umutite žumanjce i kiselo vrhnje pa dodajte u otopljenu čokoladu, a zatim u istu smjesu dodajte brašno i prašak za pecivo koje ste prethodno prosijali. U čistoj posudi izlupajte bjelanca dok ne budu potpuno čvrsta pa ih postupno dodajte u čokoladnu smjesu uz lagano miješanje. Izlijte smjesu u kalup i pecite oko 35 min ovisno o jačini pećnice. Dok se torta peče napravite kremu od vanilije! Sastružite pola mahune vanilije pa dodajte u slatko vrhnje i na laganoj vatri u vrhnju otopite bijelu čokoladu! Kada je čokolada otopljena, sklonite vrhnje sa vatre pa dodajte puding, dobro umutite pjenačom i vratite na laganu vatru pa miješajte dok se ne zgusne. Sklonite sa vatre i ostavite da se potpuno ohladi. Žele od naranče pravite tek kad je biskvit potpuno hladan i tek nakon što ste ga prerezali na pola! Donju polovicu biskvita vratite u kalup za tortu pa u sok od naranče dodajte agar u prahu. Ako preferirate želatinu možete i na taj način napraviti žele prema uputstvima na ambalaži! Kuhajte nekih 5 minuta na jakoj vatri uz miješanje pa prebacite u zdjelicu da se malo prohladi. Kako se hladi, otopina će se početi želatinizirati pa vodite računa je prije toga izlijete na biskvit! Nakon što ste prelili bikvit ostavite na hladnom mjestu da se žele stisne što bi trebalo biti za nekih pola sata, možda i manje! Nakon što se žele napravio, namažite na njega kremu od vanilije, ali ostavite oko dvije žlice za dekoriranje torte, ako želite! Na kremu od vanilije pažljivo stavite gornji biskvit pa otvorite kalup i ukrasite tortu po želji! Mi smo namazale ostatak kreme od vanilije na gornji dio torte i posuli ga listićima bijele čokolade! Osim listića bijele čokolade, tortu smo ukrasile i Psićima u ophodnji, a kako sami možete napraviti sličnu dekoraciju za tortu pogledajte ovdje! Ako Vam se svidio ovaj recept, možda Vam se svidi i naša Čoko & naranča torta od prošle godine, a ostale deserte naći ćete na oznaci 'slatko'! Što kažete? Kako Vam se sviđa ova kombinacija okusa? Kakve torte najviše volite? Koja je vašim klincima omiljena? Pišite nam i šaljite svoje fotkice ako ste isprobali neki od naših recepata - obavezno! Ugodan početak tjedna žele Vam Maje Pretplati se na: Objavi komentare ( Atom )