Wholemeal shortcrust pastry recipe by del 11-06-2016 Updated on 13-03-2017 The wholemeal shortcrust pastry is a simple basic recipe that was still missing on my blog. To prepare it I started from the recipe for my classic shortcrust pastry. Initially I thought about putting less flour, since wholemeal flour usually absorbs more than white flour, and for some strange reason I had to increase it instead.
Category Traditional recipes
Mushroom and pear croutons recipe of 05-11-2019The mushroom and pear croutons are a different idea from the usual to serve a tasty appetizer to your guests. The recipe is absolutely simple, you will have to flavor a little; the mushrooms, caramelize lightly, combine all the ingredients to assemble the croutons and heat everything in the oven to complete.
Thermomix salty plumcake recipe by del 19-02-2016 Updated 06-06-2017 The salty plumcake is an easy and quick to prepare rustic, it has a really soft dough and lends itself to a very versatile filling. Prepare it in a few minutes with my recipe in thermomix version. Method
Tomini grilled recipe from 09-06-2019Tomini grilled are an absolute delight. I hope for you that it has happened to you at least once in your life to taste them, but if it doesn't, it's time to try them. You can make them simple or, as in this case, wrapped in speck, in order to have a nice savory and super crunchy layer on the outside and a creamy, very creamy inner heart, which literally melts in your mouth.
Recipe White chocolate salami from 21-09-2017 Updated 21-09-2017 The white chocolate salami is the variant of one of the most classic desserts without cooking. It takes just 15 minutes to prepare it but you will have to wait at least a couple of hours for it to harden in the fridge before you can slice it.
Tunisian brik recipe from 04-09-2014 Updated on 28-08-2018 Tunisian briks are stuffed bundles made with very thin sheets similar to phyllo dough made with white flour and semolina called brick dough stuffed in the most common version with potatoes, tuna and parsley. I ate brik for the first time this summer in Mahdia during a typical evening of Tunisian cuisine, perhaps the only day I had a good meal in the hotel restaurant, there was lamb prepared in a thousand different ways, fish soups, Arabic bread and cous cous and bricks in both sweet and savory versions, I liked them but the taste of the oil was too much so I promised myself to prepare them once I got home cooking them in the oven as suggested by a local lady, excellent;) The only thing I do is that the filling maybe had to be a little more liquid, maybe it needed a few more eggs, next time I'll fix the shot better.
Rolled cake recipe of 27-05-2019 Updated on 29-05-2019 The rolled cake is a decidedly effective dessert. Preparation times are a bit. long because, as you will imagine, it is not a simple filled cake ... The particularity of this cake is therefore in its base, which is made up of biscuit dough.
Recipe Kodrit Kadir di del 20-01-2016 Updated on 28-08-2018 The Kodrit Kadir is an Arabic dessert, at least that's what people say;) It is a sort of creme caramel with the addition of a chocolate dough which almost by magic becomes a delicious and soft base when cooked. Although it seems like a very complex recipe, do not be discouraged, because in reality it is much easier to make than it seems and then it is a dessert that is definitely too greedy not to try it.
Struffoli a stella recipe of 22-12-2017 Updated on 07-02-2018 The struffoli a stella are the famous Neapolitan struffoli, with the variant of their shape. They are so cute that you hardly want to eat them, but luckily the Christmas period is very long and we can make them and redo them several times during the holidays.
Clam Sautè Recipe of 15-06-2014 Updated 07-02-2018 The soute & 39; of clams is one of the most classic dishes to prepare with these molluscs, the recipe is & 39; very quick and simple to prepare and can be used to serve as an appetizer or to dress pasta.The term sautè indicates the cooking technique in which the foods are sautéed in a pan over high heat thus preventing the aromas from dispersing in the sauce cooking and retain all the flavor inside the ingredients themselves; this technique is generally used for molluscs, clams, mussels or razor clams.
Pasta with lentil ragout is a vegan alternative to the classic ragù we all know well. The preparation is more or less like that of the meat sauce, but replaced with lentils which are a very important source of protein, iron and fiber. If you have never tried the lentil ragout, I recommend that you accompany it with pasta, choose a short pasta, a healthy and tasty combination that you will appreciate without a shadow of a doubt!
Jungle Book Cake Recipe from 05-09-2016 Updated 06-07-2018 Hello, here I am after a week to show you the birthday cake I made this year for Elisa's fifth birthday. She, like her mother, is a great lover of animals, in particular Elisa loves felines and after a phase in which she was crazy only for everything that was in the shape of a cat, now she has started to take an interest in big cats, in particular to the panthers.
Brioche fior di latte recipe of 20-04-2020 Updated on 20-04-2020 The brioche fior di latte is a leavened product that has been around for several years on the web, but which I had never decided to try, it will be because all & 39 ; sweet leavened times were not my strong point, it may be that I was not so familiar with mother yeast, however in the end it slipped from my mind.
Savory shortcrust pastry recipe of 22-09-2015 Updated on 21-12-2018 Savory shortcrust pastry is something that my mom used to prepare when I was little, together with shortcrust pastry, it was one of the most used bases to prepare savory tarts and tartlets . As often happens, this recipe had gone into oblivion for years, and then resurfaced in my memories last week, I catapulted myself to make the savory shortcrust pastry and this is the result, then in a while & 39; I'll show you how I used it;) Girls, I take advantage of this post to thank you for the many birthday wishes you left me yesterday on the blog, on Facebook and on other social networks, as usual you have contributed to making the day even more special .
I do not promise you that this tart with vanilla cream and berries will be the last dessert I will post because the & 34; sweet phase & 34; continue ... I do not know why but in this period it gives me joy only to make sweets and give them as a gift :) But let's get to the recipe ... I wanted to try this much vaunted vanilla cream by Pierre Hermè well-known French pastry chef and I must say that it is really delicious .
Vegetable caponata recipe of 06-28-2016 Updated 19-01-2017 The vegetable caponata is a variant of the classic Sicilian caponata. Instead of using only aubergines, in this recipe all seasonal vegetables are used, courgettes, peppers, tomatoes, carrots, obviously combined with the sweet and sour dressing that gives the vegetables a unique flavor.
Chickpea cream recipe from 10-03-2016 Updated on 05-24-2016 The chickpea cream is a very simple dish to make, very energetic and tasty. The combination of this legume, scented with a mix of fresh herbs, with fish is truly fantastic, a mouth-watering dish. The cream of chickpeas and prawns is the perfect lunch for these cold winter days and will be appreciated by everyone, imagine that even the carnivorous husband liked;) Today I am more of a sprint than usual, in a little while; I start shooting new video recipes and I'm trying to plan everything before I'm completely absorbed by the take, the lights and everything that goes around the world of videos, something that still does not make me feel comfortable but which I am still trying to do the best I can;) So I leave you with today's recipe and I run away to prepare the ingredients I need, kisses: * ProcedureHow to make the chickpea soup Put the boiled chickpeas in a bowl.
Recipe Provola alla pizzaiola from 14-03-2020 Provola alla pizzaiola is a tasty and very quick second course to make. The procedure is very simple and intuitive, it is in fact one of those very popular recipes here in Campania, that our mothers and our grandmothers before them prepared to serve a nutritious and tasty dish in a few minutes.
Pretzel or Pretzel recipe of 01-25-2010 Updated on 08-27-2018 Pretzels, also called pretzels, pretzl or brezn, are a typical German bread, braided, of amber color covered with coarse salt. The peculiarity of their color is given by a pre-cooking in water and bicarbonate before being baked.
Recipe Vegetable centrifuge of 01-09-2016 Updated 01-09-2016 The vegetable centrifuge is my first experiment of centrifuged with a salty taste, based not on fruit, but on vegetables. This recipe is halfway between a gazpacho and a blooody mary in the non-alcoholic version, of course;) I liked it very much, I found it thirst-quenching, healthy and loaded not only with vitamins, but also with taste.
Salty salmon muffins recipe by 01-17-2013 Updated 06-20-2016 Before I start my day in full swing, I'll give you the recipe to prepare salty salmon muffins, otherwise I do like yesterday that I couldn't find a second to take a coffee break and blog break :) I prepared these savory muffins to serve them on New Year's Eve accompanying the classic salmon canapés and I enriched them with what I had in the fridge, rocket, and robiola cheese (you can also put some feta, or goat cheese or philadelphia if you prefer) and I got a delicious appetizer to bring to the table.