tag:blogger.com,1999:blog-51291202560838071302024-03-02T17:31:08.787+00:00suggestioni in cucinaPaolahttp://www.blogger.com/profile/12537732530517445227noreply@blogger.comBlogger39125tag:blogger.com,1999:blog-5129120256083807130.post-78519056298515443762012-03-08T11:31:00.000+00:002012-03-08T11:31:26.680+00:00trecce dolci con pasta madre<br />
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<strong style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Ingredienti:</strong></div>
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350 gr di farina<br />
120 gr di pasta madre<br />
80 gr di burro<br />
100 gr di zucchero<br />
1 uovo<br />
190 di latte tiepido<br />
1cucchiaino di sale<br />
1 cucchiaino di miele</div>
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<strong style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Preparazione:</strong></div>
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Rinfrescato il lievito, ne prendiamo 100 gr, lo mettiamo in una ciotola e lo sciogliamo con il latte a temperatura ambiente, uniamo lo zucchero e il miele. Aggiungiamo anche la farina e mescoliamo bene a questo punto inseriamo l’uovo leggermente sbattuto e per ultimo il burro che deve essere assolutamente a temperatura ambiente.<br />
Continuiamo a lavorare fino a completa incordatura. A questo punto mettiamo su spianatoia e formiamo una palla e lo facciamo lievitare in una ciotola o semplicemente coperto al caldo per 3 ore.<br />
Trascorso il tempo indicato, prendiamo l’impasto, lo schiacciamo leggermente, formiamo un rettangolo, facciamo finta di dividerlo in tre parti uguali quindi mettiamo la parte laterale verso il centro, sovrapponiamo anche l’altra parte, quella opposta, e pieghiamo su se stesso.<br />
Facciamo lievitare un altra ora. Trascorso il tempo indicato riprendiamo l’impasto e procediamo con la spezzatura.<br />
Ho lasciato lievitare per 6 ore e prima di infornare in forno caldo a 180 gradi per 35 minuti, ho spolverato con latte e tuorlo d’uovo….<br />
Una volta freddi, ho spolverato con zucchero al velo.</div>Paolahttp://www.blogger.com/profile/12537732530517445227noreply@blogger.com0tag:blogger.com,1999:blog-5129120256083807130.post-71388492497162469772012-02-24T12:42:00.003+00:002012-02-24T12:42:26.651+00:00Strudel<span style="color: #333333; font-family: Verdana, Arial, Tahoma, Calibri, Geneva, sans-serif; font-size: x-small;"><i></i></span><br />
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<span style="color: #333333; font-family: Verdana, Arial, Tahoma, Calibri, Geneva, sans-serif; font-size: x-small;"><i><i>1 etto di farina-1 cucchiaio di olio-un pizzico di sale più l'acqua(gasata e ghiacciata)necessaria ad un impasto morbido.Puoi ovviamente raddoppiare o triplicare le dosi a seconda di quanti strudel vuoi fare;la quantità che ti ho indicato è per uno strudel.</i></i></span></div>
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<span style="color: #333333; font-family: Verdana, Arial, Tahoma, Calibri, Geneva, sans-serif; font-size: x-small;"><i>Metti la farina sul tagliere,fai la solita fontana e versaci olio,sale ed acqua.Impasta energicamente e a lungo,deve venire una pasta soda ma elastica..Ungila di olio,avvolgila in domopack e mettila per circa un'ora al caldo.Intanto in una terrina capiente metti:1 etto scarso di uvetta sultanina,2 manciate di pinoli,2 cucchiai di vino bianco,6-7 etti di mele(io uso le renette)tagliate a fettine sottili,2-3 cucchiai di zucchero.Io non metto cannella perchè a casa mia non piace,ma ce ne andrebbe un bel pizzicotto.Mescola tutto molto dolcemente e lascia in infusione finchè è passato il tempo di riposa della pasta.A questo punto stendila su un burazzo infarinato,prima col mattarello,poi mettendo le mani sotto la pasta e tirandola piano piano per assotigliarla il più possibile,senza romperla,dovrebbe diventare trasparente e,se l'hai lavorata con sufficiente energia,non ti creerà problemi(dopo un pò di pratica...)Ungi la pasta tirata sottile con burro o olio e cospargila di pan grattato rosolato nel burro(io rosolo il pane nel burro e poi spalmo il contenuto del padellino con un pennello)lasciando libera la parte superiore della pasta,che spennello con solo olio.Versa sulla sfoglia il ripieno senza la parte liquida e arrotola aiutandomi col burazzo,col quale ti aiuterai anche per adagiare lo strudel nella teglia da forno coperta di carta forno.Io non metto nulla all'esterno.Inforna per circa 35-40 minuti a 180 non ventilato e quando lo ritiri cospargilo di zucchero a velo.</i></span><br />
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<span style="color: #333333; font-family: Verdana, Arial, Tahoma, Calibri, Geneva, sans-serif; font-size: x-small;"><i><br /></i></span></div>Paolahttp://www.blogger.com/profile/12537732530517445227noreply@blogger.com0tag:blogger.com,1999:blog-5129120256083807130.post-23268404769304418292012-02-12T11:26:00.002+00:002024-03-02T09:08:10.195+00:00Chocolate Bars<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4KId1hujaYWeGpybNyPy_Bqu8BE54I1W4klFKoK9I6mRd5p92ZQGLtbQk-y2d6NOtS8PMe7TZjrnd-qH3bl_y5xbkrXKuyK7e84V7B1c7EEQ8N7dgOqpuYtYjvFQnnt8QCZPmcigS7Bw/s1600/chocolate+energy+bars.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4KId1hujaYWeGpybNyPy_Bqu8BE54I1W4klFKoK9I6mRd5p92ZQGLtbQk-y2d6NOtS8PMe7TZjrnd-qH3bl_y5xbkrXKuyK7e84V7B1c7EEQ8N7dgOqpuYtYjvFQnnt8QCZPmcigS7Bw/s400/chocolate+energy+bars.jpg" width="400" /></a></div>
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<span face="georgia, sans-serif" style="background-color: white; color: #404040; font-size: large; text-align: left;">Ingredients</span><br />
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300 g dates (or mixed dried fruit such as apricots, figs and prunes)<br />
<span face="georgia, sans-serif" style="background-color: white; color: #404040; font-size: 13px; text-align: left;">1 cup (150g) raw or toasted almonds</span><br />
1 cup (110g) oats<br />
<span face="georgia, sans-serif" style="background-color: white; color: #404040; font-size: 13px; text-align: left;">1/2 cup (100g) dark chocolate chips </span><br />
<span face="georgia, sans-serif" style="background-color: white; color: #404040; font-size: 13px; text-align: left;">1/2 cup (60g) flax seed meal</span><br />
<span face="georgia, sans-serif" style="background-color: white; color: #404040; font-size: 13px; text-align: left;">1/2 cup (70g) cocoa powder </span><br />
<span face="georgia, sans-serif" style="background-color: white; color: #404040; font-size: 13px; text-align: left;">2-3 tablespoons honey</span><br />
<span face="georgia, sans-serif" style="background-color: white; color: #404040; font-size: 13px; text-align: left;">2 tablespoons organic peanut butter (you can use any brand you like but make sure it has no hydrogenated oils)</span><br />
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<span face="georgia, sans-serif" style="background-color: white; color: #404040; font-size: 13px; text-align: left;">Line a 8.5 by 8.5 inch square pan with a piece of parchment paper so that the paper hangs over the long edges (you can use any other size square pan you may have). Set aside.</span><br />
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<span face="georgia, sans-serif" style="background-color: white; color: #404040; font-size: 13px; text-align: left;">In a food processor, with the metal blade, add almonds and pulse until coarse bread crumbs have formed. Add dark chocolate chips and flax seed meal and pulse until finely chopped. Place this mixture in a bowl and set aside.</span><br />
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<span face="georgia, sans-serif" style="background-color: white; color: #404040; font-size: 13px; text-align: left;">Place prunes, honey, peanut butter and cocoa powder into the food processor and pulse until mixture is finely chopped and it comes together nicely. Add previous almond mixture into the food processor and pulse for a few seconds until everything come together.</span><br />
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<span face="georgia, sans-serif" style="background-color: white; color: #404040; font-size: 13px; text-align: left;">Press the mixture evenly over the pan and fold excess parchment over the bars. Place a plate to cover the bars, like in the picture, and refrigerate for at least 2 hours.</span><br />
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<span face="georgia, sans-serif" style="background-color: white; color: #404040; font-size: 13px; text-align: left;">Transfer the mixture to a cutting board and cut as desired. I keep my bars wrapped in wax paper in the fridge. Unrefrigerated bars are good for about a day or two.</span>Paolahttp://www.blogger.com/profile/12537732530517445227noreply@blogger.com0tag:blogger.com,1999:blog-5129120256083807130.post-5758678904196417272012-01-11T23:16:00.001+00:002012-01-11T23:18:12.343+00:00Lemon Drizzle Cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9IzbKkXiDovqGQvgK2h1a5PhJ1McGnCHEx4QCxg6Gu01BFcHiGR-5tbmqN6ouRuThmbm5h4b5fKJ3SWD0d1dVtP9I_1iFh5eBHnxKP23k0Y6ByzU5Tto_fTW7reEXjpGDcRAMpr4d8Xk/s1600/IMG_2528.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9IzbKkXiDovqGQvgK2h1a5PhJ1McGnCHEx4QCxg6Gu01BFcHiGR-5tbmqN6ouRuThmbm5h4b5fKJ3SWD0d1dVtP9I_1iFh5eBHnxKP23k0Y6ByzU5Tto_fTW7reEXjpGDcRAMpr4d8Xk/s400/IMG_2528.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5696517688955677202" /></a><br /><div>Ingredients</div><div>225g unsalted butter , softened</div><div>225g caster sugar</div><div>4 eggs</div><div>finely grated zest 1 lemon</div><div>225g self-raising flour</div><div>For the drizzle:</div><div>juice 11⁄2 lemon</div><div>85g caster sugar</div><div><br /></div><div><div>eat oven to 180C/fan 160C/gas 4. Beat together 225g softened unsalted butter and 225g caster sugar until pale and creamy, then add 4 eggs, one at a time, slowly mixing through. Sift in 225g flour, then add the finely grated zest of 1 lemon and mix until well combined. Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.</div><div><br /></div><div>Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean. While the cake is cooling in its tin, mix together the juice of 1 1/2 lemons and 85g caster sugar to make the drizzle. Prick the warm cake all over with a skewer or fork, then pour over the drizzle - the juice will sink in and the sugar will form a lovely, crisp topping. Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.</div></div>Paolahttp://www.blogger.com/profile/12537732530517445227noreply@blogger.com0tag:blogger.com,1999:blog-5129120256083807130.post-80489632299354006042012-01-11T19:11:00.003+00:002012-01-11T23:35:44.193+00:00Muffins di Cristina per Bettina<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQgZIkumdlcuV2B4JKKYldPIvRuqDFeoLcP9erR_0-c9leCi0b07od7AAKaS5rHnMSFepcv7O7e0CNdhAy3mwt5FBFuwjKtb8lCjb0jq3GivjUrr092QuBsZo6m-QJzK712d1tqX1MxOE/s1600/IMG_2520.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQgZIkumdlcuV2B4JKKYldPIvRuqDFeoLcP9erR_0-c9leCi0b07od7AAKaS5rHnMSFepcv7O7e0CNdhAy3mwt5FBFuwjKtb8lCjb0jq3GivjUrr092QuBsZo6m-QJzK712d1tqX1MxOE/s400/IMG_2520.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5696518417330113602" /></a><div><br /></div><div>Ingredients</div><div>1 1/2 cups ail-purpose flour 314 Cup white Sugar 1/2 teaspoon salt 2 teaspoons baking powder 1/3 cup vegetable 1 egg</div><div>1/3 cup milk</div><div>1 cup fresh blueberries</div><div>1/2 cup white sugar</div><div>1/3 cup all-purpose flour 1/4 cup butter, cubed</div><div>1 1/2 teaspoons ground cinnamon</div><div><br /></div><div><div>Preheat oven to 200 degrees C. Grease muffin cups or Iine with muffin liners.</div><div>Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder.</div><div>Place vegetable oil into a 1 cup -measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.</div><div><br /></div><div>To Make Crumb Topping:</div><div> Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon.</div><div> Mix with fork, and sprinkle over muffins before baking.</div><div>Bake for 20 to 25 minutes in the preheated oven, or until done,</div></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div style="text-align: center;"><br /></div>Paolahttp://www.blogger.com/profile/12537732530517445227noreply@blogger.com0tag:blogger.com,1999:blog-5129120256083807130.post-38705654594610402082011-11-28T14:05:00.004+00:002011-11-28T14:07:46.037+00:00Hot Chocolate Cupcakes<p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 10px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(255, 255, 255); text-align: -webkit-auto; "></p><p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt">Ingredients:<o:p></o:p></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt">130g Plain flour<o:p></o:p></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt">1 tsp baking powder<o:p></o:p></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt">120 ml hot water<o:p></o:p></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt">40g cocoa powder<o:p></o:p></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt">115g butter<o:p></o:p></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt">150g caster sugar<o:p></o:p></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt">1 large egg<o:p></o:p></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt">For topping:<o:p></o:p></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt">Whipped cream<o:p></o:p></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt">Mini marshmallows<o:p></o:p></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt">Method:<o:p></o:p></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt">Mix together hot water and sifted cocoa powder.<o:p></o:p></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt">When powder has dissolved, with an electric whisk, beat in butter and sugar. Then add the egg.<o:p></o:p></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt">Sift in remaining dry ingredients.<o:p></o:p></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt">Mix together until well blended.<o:p></o:p></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt">Spoon into cupcake cases and bake for 12-15 mins on 200oC.<o:p></o:p></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt">When cupcakes come out the oven, leave for a minute, then place mini marshmallows on top.<o:p></o:p></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt">When cupcakes have cooled completely have fun squirting whipped cream on top for a real indulgence!<o:p></o:p></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt">Enjoy with a cup of tea… or even a hot chocolate!</p><p></p><p></p>Paolahttp://www.blogger.com/profile/12537732530517445227noreply@blogger.com0tag:blogger.com,1999:blog-5129120256083807130.post-58559011821166361242011-10-24T10:47:00.008+01:002012-02-17T14:39:51.259+00:00Bolo de Laranja - Portuguese Orange Cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKAh4-bbCwbIs97m7N6pMjmKFL0kTJxDotZwwLe9hNKMHDU7UAlo-l_BR5tvFi4Sw1lHR3izO1oknrnxLNXO1bCe8E0nxFUVAzsbyF1FSeSGCvWUb1r5pbgoZvvPSsx8ncjLaz6ybuX5c/s1600/photo.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5670904680759724674" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKAh4-bbCwbIs97m7N6pMjmKFL0kTJxDotZwwLe9hNKMHDU7UAlo-l_BR5tvFi4Sw1lHR3izO1oknrnxLNXO1bCe8E0nxFUVAzsbyF1FSeSGCvWUb1r5pbgoZvvPSsx8ncjLaz6ybuX5c/s400/photo.JPG" style="cursor: hand; cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
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<span class="Apple-style-span" style="background-color: white; font-family: 'Trebuchet MS', Verdana, Arial, sans-serif; font-size: 13px; line-height: 18px;"><span class="blsp-spelling-error"><br /></span></span></div>
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<span class="Apple-style-span" style="background-color: white; font-family: 'Trebuchet MS', Verdana, Arial, sans-serif; font-size: 13px; line-height: 18px;"><span lang="IT">Ingredientes:<o:p></o:p></span></span></div>
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<span lang="IT">2 laranjas pequenas ou 1 grande<o:p></o:p></span></div>
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<span lang="IT">4 ovos<o:p></o:p></span></div>
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<span lang="IT">1 chávena de óleo de girassol<o:p></o:p></span></div>
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2 chávenas de açúcar<o:p></o:p></div>
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2 chávenas de farinha<o:p></o:p></div>
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1 colher de sobremesa de fermento<o:p></o:p></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: normal;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: normal;">Cobertura:</span></div>
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<br style="font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: normal;" /><span style="font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: normal;">• 1/2 xícara (chá) de água</span><br style="font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: normal;" /><span style="font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: normal;">• 1 xícara (chá) de açúcar</span><br style="font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: normal;" /><span style="font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: normal;">• 1 tablete de chocolate meio amargo picado</span><br style="font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: normal;" /><span style="font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: normal;">• 3 colheres (sopa) de manteiga</span>
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Preparação:<o:p></o:p></div>
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No liquidificador coloque os ovos, a laranja cortada em 4 e retirados os topos, o óleo e o açúcar.<o:p></o:p></div>
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Misture durante uns minutos. Num recipiente coloque a farinha e o fermento. Junte o preparado do liquidificador àfarinha. Unte um forma de buraco com margarina e farinha. Coloque aí o preparado ...e leve ao forno a 180ºdurante 45 minutos. Faça o teste do palito e, se estiver cozido, desenforme e decore a gosto.<o:p></o:p></div>
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<o:p> </o:p></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: normal;">Ponha no liquidificador o chocolate e a </span><span style="font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: normal;">manteiga. Batendo na velocidade baixa despeje, a calda </span><span style="font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: normal;">quente, em fio. Bata até ficar uma mistura lisa. Deixe </span><span style="font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: normal;">amornar e, com uma faca, cubra o bolo.</span>
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<br /></div>
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Ingredients:<o:p></o:p></div>
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<o:p> </o:p></div>
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2 small oranges or 1 big<o:p></o:p></div>
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4 eggs<o:p></o:p></div>
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1 cup of vegetable oil<o:p></o:p></div>
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2 cups sugar<o:p></o:p></div>
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2 cups flour<o:p></o:p></div>
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1 tbsp baking powder<o:p></o:p></div>
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<o:p> </o:p></div>
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Put the oranges cut in four in the mixer with the eggs, sugar and oil. Mix for a few minutes until the oranges are well chopped. Add the rest of the ingredients and mix again. Bake in a preheated oven at 180C for 45 min</div>
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<div>
<span class="Apple-style-span" style="background-color: white; color: #333333; font-family: 'Trebuchet MS', Verdana, Arial, sans-serif; font-size: 13px; line-height: 18px;"><br /></span></div>Paolahttp://www.blogger.com/profile/12537732530517445227noreply@blogger.com0tag:blogger.com,1999:blog-5129120256083807130.post-30953155324335256442011-10-05T19:04:00.002+01:002011-11-05T21:43:33.056+00:00Chinese Pork Fillet With Noodles<p class="MsoNormal">Ingredients<o:p></o:p></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">3 tbs dark soy sauce<o:p></o:p></p> <p class="MsoNormal">2 tbs Schwartz Perfect Shake Chinese 5 Spice Special Blend<o:p></o:p></p> <p class="MsoNormal">2 tbs sesame oil<o:p></o:p></p> <p class="MsoNormal">2 tbs honey<o:p></o:p></p> <p class="MsoNormal">Zest and juice of 1 orange<o:p></o:p></p> <p class="MsoNormal">450g (1lb) pork fillet<o:p></o:p></p> <p class="MsoNormal">1 tbs oil<o:p></o:p></p> <p class="MsoNormal">1 courgette, cut into batons<o:p></o:p></p> <p class="MsoNormal">2 carrots, cut into batons<o:p></o:p></p> <p class="MsoNormal">½ bunch spring onions, sliced lengthways<o:p></o:p></p> <p class="MsoNormal">275g (10oz) noodles, cooked according to pack instructions<o:p></o:p></p> <p class="MsoNormal">Soy sauce to serve<o:p></o:p></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">Method<o:p></o:p></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">1. Blend the soy sauce, Perfect Shake Chinese 5 Spice Special Blend, sesame oil, honey, orange zest and juice together in a large bowl. Add the pork fillet and coat evenly in the marinade. Cover and leave to marinade for 30 minutes, or for best results overnight in the refrigerator.<o:p></o:p></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">2. Stir fry starting with the pork and adding all the other ingredients<o:p></o:p></p> <p class="MsoNormal"><o:p> </o:p></p>Paolahttp://www.blogger.com/profile/12537732530517445227noreply@blogger.com0tag:blogger.com,1999:blog-5129120256083807130.post-58750735635653754632011-10-01T10:15:00.002+01:002011-11-05T23:39:55.094+00:00Macine<p class="MsoNormal">INGREDIENTI: 500g di farina 00; 50g di fecola; 150g di zucchero a velo; 100g di burro; 100g di margarina; 1 uovo; 5 cucchiai di panna; una bustina di zucchero vanigliato; una bustina di lievito; un pizzico di sale. Lavorare insieme gli ingredienti, stendere una sfoglia alta 7 mm circa e con un bicchiere infarinato sull'orlo, tagliare i biscotti. Cuocere in forno a 180° C per 10-15 minuti, su una teglia imburrata.</p>Paolahttp://www.blogger.com/profile/12537732530517445227noreply@blogger.com0tag:blogger.com,1999:blog-5129120256083807130.post-73003568928011734492011-09-25T13:01:00.000+01:002011-09-25T13:03:39.639+01:00Traditional Scottish Carrot Cake<span class="Apple-style-span" style="font-family: 'Times New Roman'; background-color: rgb(255, 255, 255); "><p><span class="Apple-style-span" ><b><i><br /></i></b></span></p><blockquote style="font-size: medium; "><p><b><br /></b>225g wholemeal flour<br />225g brown sugar<br />4 teaspoons baking powder<br />2 teaspoons cinnamon<br />1 teaspoon salt<br />Half a cup melted butter or oil<br />4 eggs<br />Half cup chopped walnuts<br />400g finely grated carrot<br />Zest of an orange</p><p><b>Ingredients for Icing:</b><br />225g icing sugar<br />85g cream cheese (under half a cup)<br />One teaspoon vanilla essence (extract)<br />85g butter (Three quarters of a cup)</p><p><b>Method:</b><br />Mix the dry ingredients together and then add the walnuts and carrots, mixing well. Beat the eggs and them and the butter (or oil) and mix well. Pour the mixture into two, one pound rectangular loaf tins or one, two pound loaf tin. A nine inch round cake tin can also be used.<br />Bake for an hour in a pre-heated oven at 180C<br />Make the icing by beating the ingredients together and, once the cake has cooled, decorate the top and the side with the icing.</p></blockquote></span>Paolahttp://www.blogger.com/profile/12537732530517445227noreply@blogger.com0tag:blogger.com,1999:blog-5129120256083807130.post-84318609101669334152011-09-04T08:30:00.010+01:002011-12-08T18:35:17.290+00:00Granola<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrKcWYfUX0RLhQbSsiVstGhVltExOgkkNm6bryzugrrsVWCjVTu7MovykKxTm2l4VpN6kR7k3C14acaColnQ8MqLnKfHXg-2vs2Vs_gfgLj__B5O_Tg_T09m3bFxn2XH6-g_NUTpbigaM/s1600/photo+%25284%2529.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrKcWYfUX0RLhQbSsiVstGhVltExOgkkNm6bryzugrrsVWCjVTu7MovykKxTm2l4VpN6kR7k3C14acaColnQ8MqLnKfHXg-2vs2Vs_gfgLj__B5O_Tg_T09m3bFxn2XH6-g_NUTpbigaM/s400/photo+%25284%2529.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5679641174772874834" /></a><br /><div style="text-align: center;"><span class="Apple-style-span"><u><br /></u></span></div><br /><span class="Apple-style-span"><span class="Apple-style-span"><p class="MsoNormal" style="font-size: 11px; font-weight: bold; "></p><p class="MsoNormal"></p><p class="MsoNormal"><span class="Apple-style-span"><br /></span></p><p class="MsoNormal"><span class="Apple-style-span">Ingredients<o:p></o:p></span></p> <p class="MsoNormal"><span class="Apple-style-span">2 tbsp vegetable oil</span></p><p class="MsoNormal">125ml maple syrup</p> <p class="MsoNormal"><span class="Apple-style-span">2 tbsp honey<o:p></o:p></span></p> <p class="MsoNormal"><span class="Apple-style-span">1 tsp vanilla extract<o:p></o:p></span></p> <p class="MsoNormal"><span class="Apple-style-span">300g rolled oats<o:p></o:p></span></p> <p class="MsoNormal"><span class="Apple-style-span">50g sunflower seeds<o:p></o:p></span></p> <p class="MsoNormal"><span class="Apple-style-span">4 tbsp sesame seeds<o:p></o:p></span></p> <p class="MsoNormal"><span class="Apple-style-span">50g pumpkin seeds<o:p></o:p></span></p> <p class="MsoNormal"><span class="Apple-style-span">100g flaked almonds<o:p></o:p></span></p> <p class="MsoNormal"><span class="Apple-style-span">100g dried berries (find them in the baking aisle)<o:p></o:p></span></p> <p class="MsoNormal"><span class="Apple-style-span">50g coconuts flakes or desiccated coconut<o:p></o:p></span></p> <p class="MsoNormal"><span class="Apple-style-span">Heat oven to 150C. Mix the oil, maple syrup, honey and vanilla in a large bowl. Tip in all the remaining ingredients, except the dried fruit and coconut, and mix well.<o:p></o:p></span></p> <p class="MsoNormal"><span class="Apple-style-span">Tip the granola onto two baking sheets and spread evenly. Bake for 15 mins, then mix in the coconut and dried fruit, and bake for 10-15 mins more. Remove and scrape onto a flat tray to cool. Serve with cold milk or yogurt. The granola can be stored in an airtight container for up to a month.</span></p><p class="MsoNormal"><br /></p><p class="MsoNormal">Syrup version 2</p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; "><o:p> </o:p></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; ">1 teaspoon cinnamon<o:p></o:p></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; ">1 teaspoon salt<o:p></o:p></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; ">3 tablespoons plus 1 teaspoon vegetable oil<o:p></o:p></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; ">85g honey<o:p></o:p></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; ">55g light brown sugar</p><p class="MsoNormal" style="margin-bottom: 0.0001pt; ">1 teaspoon pure vanilla extract</p><p class="MsoNormal" style="margin-bottom: 0.0001pt; "><o:p></o:p></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; "><br /></p><p></p><p></p><p style="font-size: 11px; font-weight: bold; "></p></span></span>Paolahttp://www.blogger.com/profile/12537732530517445227noreply@blogger.com0tag:blogger.com,1999:blog-5129120256083807130.post-86855515451147823502011-08-28T09:52:00.007+01:002011-10-02T22:17:36.125+01:00Panini al latte<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjUg88m8GjeJ9hg_vWOOQMqXWqR1zjazUmZMqGZJlFLueW64t3mnnf0R-_ps2sfr1Yk_gqH5blAb5A91ki1-R-SUVGFwGmATD7EgriXHPdIELhltnr1uU3LLv0lmAMVtJwPn5qTKUlXoM/s1600/IMG_2222.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjUg88m8GjeJ9hg_vWOOQMqXWqR1zjazUmZMqGZJlFLueW64t3mnnf0R-_ps2sfr1Yk_gqH5blAb5A91ki1-R-SUVGFwGmATD7EgriXHPdIELhltnr1uU3LLv0lmAMVtJwPn5qTKUlXoM/s400/IMG_2222.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5659007035923029506" /></a><br /><div style="text-align: center;"><span class="Apple-style-span" ><u><br /></u></span></div><div><br /></div>1 bustina di lievito di birra<br />60 gr burro<br />460 gr latte<br />75 gr zucchero<br />1 cucchiano di sale<br />650 gr farina<br /><br />Scaldare appena il latte, unitevi lo zucchero , il burro fuso e il sale, quindi mescolate bene per sciogliere il tutto.<br /><br />Mettere il lievito nel cestello della macchina del pane, aggiungete la farina ed il liquido. Azionare il programma pizza.<br />Quando la pasta sara lievitata dividetela in palline da 30 gr l' una. Disporle su una teglia e lasciare lievitare di nuovo. Spennellarli con un uovo sbattuto e cuocerli in forno caldo a 220 gradi per circa 18 minuti.Paolahttp://www.blogger.com/profile/12537732530517445227noreply@blogger.com0tag:blogger.com,1999:blog-5129120256083807130.post-74516081387340595642011-08-14T07:32:00.003+01:002011-08-28T10:04:19.365+01:00Brioche Bread• 1 sachet of fast acting yeast (Briochin in France, not traditional, not de boulanger)
<br />• 500g T45 flour (that's cake making flour, not bread flour)
<br />• 75g castor sugar (sucre cristallisé)
<br />• 1 sachet vanilla sugar (sucre vanillé) or ¼ tsp vanilla extract (not essence, yuk )
<br />• 60g diced butter
<br />• 1tsp salt (keep away from sugar and yeast in the mixing bowl)
<br />• 2 large eggs / 3 medium, beaten in a measuring jug
<br />• 1tbsp orange flower water (eau de fleur d'oranger) (can be replaced with same of rhum) mixed with the beaten eggs
<br />• enough cold milk to bring top the egg mix in the jug to 340ml
<br />The liquid must not exceed 340ml in total.
<br />Bake as a basic white loaf, light crust (as the sugar will brown the top), XLG size. The brioche will rise a lot.
<br />Paolahttp://www.blogger.com/profile/12537732530517445227noreply@blogger.com0tag:blogger.com,1999:blog-5129120256083807130.post-30464812430152843952011-01-29T10:37:00.001+00:002011-01-30T13:53:17.538+00:00Lavender Shortbread<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCXda_yN5wAhfBVvbDGU13YhyphenhyphenpsCqxm6V7DGOZ3Lf3fE9gJOrHH6BZxP9lc9JVuyAuVNcu7dEFWDuHaw-IQbsTOnMQGTCdJ-6BCnL58K3FJSDNM6ViriOb_MujwqxWyEW2krl031Tx3ZE/s1600/shortbread+lavanda.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCXda_yN5wAhfBVvbDGU13YhyphenhyphenpsCqxm6V7DGOZ3Lf3fE9gJOrHH6BZxP9lc9JVuyAuVNcu7dEFWDuHaw-IQbsTOnMQGTCdJ-6BCnL58K3FJSDNM6ViriOb_MujwqxWyEW2krl031Tx3ZE/s400/shortbread+lavanda.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5567976665291232610" /></a><br /><span class="Apple-style-span" style="font-family: 'Palatino Linotype', Palatino, Georgia, 'Times New Roman', Times, serif; font-size: 14px; color: rgb(17, 17, 17); line-height: 22px; "><h3 style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 1.833em; margin-right: 0px; margin-bottom: 0.611em; margin-left: 0px; font-weight: normal; font-family: Lobster, Arial, sans-serif; font-size: 1.286em; line-height: 1.222em; text-align: left; "><br /></h3><ul style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 1.571em; margin-left: 1.571em; list-style-type: square; list-style-position: initial; list-style-image: initial; "><li style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; ">250g very soft butter</li><li style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; ">250g plain flour</li><li style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; ">75g cornflour</li><li style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; ">70g granulated sugar</li><li style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; ">1 teaspoon lavender flowers, dried and ground in a pestle.</li><li style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; ">50g caster sugar (for the top)</li></ul><ol style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 1.571em; margin-left: 1.571em; "><li style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; ">Preheat the oven to 160C.</li><li style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; ">Mix butter with salt, sugar and lavender.</li><li style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; ">Sift flour and cornflour onto butter and just mix until a smooth dough is formed.</li><li style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; ">Press the dough into a 15cm square tray until flat and even.</li><li style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; ">Bake 40mins until top and bottom are light brown then sprinkle with a thin layer of caster sugar.</li><li style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; ">Cool in the dish and cut into portions with a thin knife when just warm but let it go completely cold before removing from the dish</li><li style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; ">Keep in an airtight container.</li></ol></span>Paolahttp://www.blogger.com/profile/12537732530517445227noreply@blogger.com0tag:blogger.com,1999:blog-5129120256083807130.post-57803639423240492782011-01-24T19:30:00.007+00:002011-12-08T12:30:22.708+00:00Granola Bars<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfIchezLKEPROJ8uWuoH2kkfUY5rV772PcttzzNdR0VISjdTwnQoxe1qX4GT0KvgSMqqlZpSOcj28dl2iNRV73XzB_YxrQhWGEN9Ka3njEXkLQ_IwDKl797HMrO2eoHW0GwKXi27GxOFU/s1600/granola+bar.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 229px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfIchezLKEPROJ8uWuoH2kkfUY5rV772PcttzzNdR0VISjdTwnQoxe1qX4GT0KvgSMqqlZpSOcj28dl2iNRV73XzB_YxrQhWGEN9Ka3njEXkLQ_IwDKl797HMrO2eoHW0GwKXi27GxOFU/s400/granola+bar.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5583193164511419586" /></a><span class="Apple-style-span"><ul style="font-family: Helvetica, Arial, sans-serif; font-size: 100%; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: none; color: rgb(34, 34, 34); "></ul></span><div><br /></div><div><p class="MsoNormal" style="margin-bottom: 0.0001pt; ">GRAINS:<o:p></o:p></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; "><o:p> </o:p></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; ">1 cup rice puffs<o:p></o:p></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; ">1 cup rolled oats<o:p></o:p></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; ">1 cup rolled wheat<o:p></o:p></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; ">1/2 chopped almonds<o:p></o:p></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; ">1/2 sunflower seeds<o:p></o:p></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; ">1/2 cup flax seeds<o:p></o:p></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; ">1/2 cup dried cranberries<o:p></o:p></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; "><o:p> </o:p></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; ">GLAZE:<o:p></o:p></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; "><o:p> </o:p></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; ">130 g light brown sugar<o:p></o:p></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; ">110 g honey<o:p></o:p></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; ">50g butter (half a stick)<o:p></o:p></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; ">1 tsp vanilla<o:p></o:p></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; "><o:p> </o:p></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; ">toast any raw grains in the oven for about 5 min. at 200 C, mixing half-way through<o:p></o:p></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; ">line 13x9 inch pan with baking paper to spread granola in<o:p></o:p></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; ">mix all dry ingredients in very large bowl<o:p></o:p></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; ">heat all glaze ingredients in heavy sauce pan on stove top at medium heat<o:p></o:p></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; ">bring to boil, reduce heat stirring constantly, simmer 2 minutes<o:p></o:p></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; ">pour glaze over dry ingredients, mix well<o:p></o:p></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; ">spread in foil lined pan, smooth flat with back of spoon and your hands<o:p></o:p></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; ">smooth a LOT, as you want the grains to be packed together so the bars don't fall apart!<o:p></o:p></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; ">let sit for 2 hours<o:p></o:p></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; ">remove granola from the baking paper and place on counter, using a large knife, cut into bars</p></div>Paolahttp://www.blogger.com/profile/12537732530517445227noreply@blogger.com0tag:blogger.com,1999:blog-5129120256083807130.post-83411232012032927722011-01-12T17:43:00.002+00:002011-01-12T18:37:27.334+00:00Betta's Party!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQYnc83lOPddImgQrNTygMB9BL-LLsKBJwNYUApxvTK-6D8KkmJzo1TonSWC1u5w6mLhQD4nxgBlptk7VhC5sIMHAMvnhv5Z_IrKGkZP-lptBl_2kGLlAIHptIyFffixekdG_cXNHoOWc/s1600/ricette.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 203px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQYnc83lOPddImgQrNTygMB9BL-LLsKBJwNYUApxvTK-6D8KkmJzo1TonSWC1u5w6mLhQD4nxgBlptk7VhC5sIMHAMvnhv5Z_IrKGkZP-lptBl_2kGLlAIHptIyFffixekdG_cXNHoOWc/s400/ricette.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5561369946963286770" /></a><br /><div style="text-align: center;"><br /></div>Paolahttp://www.blogger.com/profile/12537732530517445227noreply@blogger.com0tag:blogger.com,1999:blog-5129120256083807130.post-52945844387296202772010-11-06T10:35:00.001+00:002011-12-03T10:26:05.328+00:00Pancakes<p><strong>Ingredients: </strong></p> <p>8oz/225g plain flour<br />1 tsp cream of tartare<br />1/2 tsp bicarbonate of soda<br />pinch salt<br />2 tsp caster sugar<br />2 beaten eggs<br />150 g milk<br />melted butter to grease pan</p>Paolahttp://www.blogger.com/profile/12537732530517445227noreply@blogger.com0tag:blogger.com,1999:blog-5129120256083807130.post-22737532566121791542010-10-24T09:37:00.005+01:002010-12-03T22:27:58.237+00:00Cinnamon and Raisins Bread<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTfdN5jwb7-MXexJADiXM5Gr3mrE7L8cpGy8h4l4Qy3xNKZDZK_7Lsi1S1Mp04c0bWHx7KCm1pzqRvITeRDDDnqf5dLaseaahzIiWJQMClzojOMIlaAWYA6TE7QV1HfzSJ64irEWp3G78/s1600/cinnamon+raisins+loaf.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 302px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTfdN5jwb7-MXexJADiXM5Gr3mrE7L8cpGy8h4l4Qy3xNKZDZK_7Lsi1S1Mp04c0bWHx7KCm1pzqRvITeRDDDnqf5dLaseaahzIiWJQMClzojOMIlaAWYA6TE7QV1HfzSJ64irEWp3G78/s400/cinnamon+raisins+loaf.jpg" alt="" id="BLOGGER_PHOTO_ID_5531530021770790194" border="0" /></a><br />500 gr strong white flour<br />1 bag fast active yeast<br />1tbsp honey<br />250 ml mil<br />1 egg<br />1/2 tsp salt<br />1 tsp cinnamon powder<br />1 tsp ground ginger<br />1tsp allspice<br />40gr sugar<br />50gr butter<br />90gr raisins<br /><br /><br />Put all the ingredients in in your bread machine starting with the yeast, the flour and then all the rest.<br />I used the basic programme with raisins, dark crust.Paolahttp://www.blogger.com/profile/12537732530517445227noreply@blogger.com0tag:blogger.com,1999:blog-5129120256083807130.post-23055702690497879242010-10-22T19:36:00.001+01:002010-10-22T20:07:19.259+01:00Frollini ai cereali<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2OwZzea_kcAYwHVdm2cNIVvaPiZYrKWWgGkk-FDIaX4Dkky2GxKALq1lslAYkT4W0AHS14oYx6GAGAvA_Kr9q9YxukDYXTwgYCZ7A9EB9IERoUDfdWS0T2FPvI3exl3tsIc4AeZDcd7Q/s1600/biscotti+cereali.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2OwZzea_kcAYwHVdm2cNIVvaPiZYrKWWgGkk-FDIaX4Dkky2GxKALq1lslAYkT4W0AHS14oYx6GAGAvA_Kr9q9YxukDYXTwgYCZ7A9EB9IERoUDfdWS0T2FPvI3exl3tsIc4AeZDcd7Q/s400/biscotti+cereali.JPG" alt="" id="BLOGGER_PHOTO_ID_5530948957520192002" border="0" /></a><br />140 gr di farina integrale di grano<br />100 gr di farina di grano<br />80 gr di farina integrale di farro<br />60 gr di farina di mais<br />60 gr di farina di fiocchi di riso (fiocchi di riso tritati col macinacaffè)<br />60 gr di farina di fiocchi di orzo (fiocchi di orzo tritati col macinacaffè)<br />2 cucchiaini di malto di riso<br />250 gr di zucchero di canna<br />250 gr di burro morbido<br />2 uova intere<br />Agente lievitante: 1 bustina di lievito per dolci (carbonato acido di sodio) + mezzo cucchiaino di ammoniaca per dolci sciolto in 3 cucchiai di lattePaolahttp://www.blogger.com/profile/12537732530517445227noreply@blogger.com0tag:blogger.com,1999:blog-5129120256083807130.post-43440495905627966352010-10-17T11:07:00.001+01:002010-10-22T19:43:02.322+01:00Focaccia<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTmzrNFIBNq9Z_rqKgcl5-Fr2icrYA0TazmYd5vDhRtTYNWWv8tkQjRCNjQ8naGrluPoSoJ8ORnvpaJya_e7D3xxjesiXzjXeurQA8t2l-Hf7oWPYuS4GUBzQBDROfqEsqIEUMPydiBq8/s1600/focaccia.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTmzrNFIBNq9Z_rqKgcl5-Fr2icrYA0TazmYd5vDhRtTYNWWv8tkQjRCNjQ8naGrluPoSoJ8ORnvpaJya_e7D3xxjesiXzjXeurQA8t2l-Hf7oWPYuS4GUBzQBDROfqEsqIEUMPydiBq8/s400/focaccia.JPG" alt="" id="BLOGGER_PHOTO_ID_5530942360624868226" border="0" /></a><br /><br />500g strong flour<br />2tsp salt<br />1tbsp sugar<br />380g water<br />1 and 1/2 tsp fast action yeast<br /><br />Make the pizza dough in the bread machine ( yeast in first, then flour, then all the rest). You should get a fairly sticky soft dough at the end of the process. Line a baking tin ( mine is about 40x30cm) with baking paper and level the dough on it with a bit of flour ( I don't even use a rolling pin as the dough is so soft). Wet a tea towel and put it over the baking tin with the dough in it. let it rest for about an hour. Heat up the oven to about 220 degrees. In cup mix about 1/2 cup of waterwith a 1/4 of a cup of olive oil and pour it on the focaccia after it has more or less doubled in size. Sprinkle some rock salt and herbs etc al over the focaccia. Bake for about half an hour, it doesn't have to be too golden, just keep an eye on it.Paolahttp://www.blogger.com/profile/12537732530517445227noreply@blogger.com0tag:blogger.com,1999:blog-5129120256083807130.post-67754741881919108732010-09-26T10:57:00.003+01:002011-01-27T11:19:32.838+00:00Sweet Chilli pork balls<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLIpZSyoYnFvMV_D41J-x3hfL7HYbYRq0uJBgg586XLSkIaHdPtUHvOu6fPR9iU1Rpriv3G6jCo5TajhA5U3whXpq0KM9IKdp2GdnPQw7rpUrbSZAtXCVNMgtpN4AfeQqupU5TcPL3UXY/s1600/CHILLI+BALLS.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 308px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLIpZSyoYnFvMV_D41J-x3hfL7HYbYRq0uJBgg586XLSkIaHdPtUHvOu6fPR9iU1Rpriv3G6jCo5TajhA5U3whXpq0KM9IKdp2GdnPQw7rpUrbSZAtXCVNMgtpN4AfeQqupU5TcPL3UXY/s400/CHILLI+BALLS.jpg" alt="" id="BLOGGER_PHOTO_ID_5521160277683783362" border="0" /></a><br />• 2 large shallots, chopped<br />• 3 garlic cloves<br />• 2 lemon grass sticks, tough outer layers removed, insides roughly chopped<br />• 10g mint. chopped<br />• 10g coriander. chopped<br />• 15g tsp cornflour<br />• 500 g essential Waitrose Pork mince<br />• 3 tbsp fish sauce • 2 tbsp sweet chilli sauce<br />• 120g fine egg noodles. cooked<br />• 2 heads pok choi, steamed<br />Put the shallots. garlic and lemon grass in a food processor and whiz until very finely chopped_ Add the mint coriander. cornflour. pork. fish sauce and some seasoning and pulse until well combined. 2 Shape into 20 bolls - wet your hands to stop the mixture sticking<br />3 cook the meat balls in a large non sticking pan until just cooked through. Spoon over the sweet chilli sauce and cook another minute on each side, until lightly coramelised.<br />4 Serve with the noodles and pok choi with on extra drizzle of sweet chilli sauce.Paolahttp://www.blogger.com/profile/12537732530517445227noreply@blogger.com0tag:blogger.com,1999:blog-5129120256083807130.post-29714850792514950782010-02-24T17:46:00.002+00:002010-02-24T17:49:36.273+00:00Giant Cup Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Cnin8PRU3Si9p11spLtVBEMENKO1_eakqjKm5uJe2ABhDD0DHMDg8Rn4NgDie9vps2LDL_NR9RGkOFdwJj3Q48yim1I8ELcwN-Z9IoVZC5dO7hScAu005Jzle3XHt3qB-JPNoQg9M_E/s1600-h/DSCF5019.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Cnin8PRU3Si9p11spLtVBEMENKO1_eakqjKm5uJe2ABhDD0DHMDg8Rn4NgDie9vps2LDL_NR9RGkOFdwJj3Q48yim1I8ELcwN-Z9IoVZC5dO7hScAu005Jzle3XHt3qB-JPNoQg9M_E/s400/DSCF5019.JPG" alt="" id="BLOGGER_PHOTO_ID_5441868604600236562" border="0" /></a><br />Cake:<br /><br /> * 1 cup butter, softened<br /> * 2/3 cup white baking chips, melted and cooled<br /> * 2 cups sugar<br /> * 5 eggs<br /> * 3 1/2 cups flour<br /> * 2 tsp baking powder<br /> * 1 tsp salt<br /> * 1 1/3 cups light cream<br /> * 1 tbsp vanilla<br /><br />Filling:<br /><br /> * 1/2 cup heavy whipping cream<br /> * 1 cup strawberries<br /><br />Cake Method:<br /><br /> * Heat oven to 325 F.<br /> * Grease and lightly flour pan, set aside.<br /> * In a large bowl, beat butter until creamy; stir in melted white chocolate. Add sugar and beat for five minutes until light ad fluffy, scraping bowl often. Add eggs one at a time and beat well after each addition.<br /> * In a small bowl, combine flour, baking powder and salt. Gradually add flour mixture to the larger bowl, alternating with light cream. Mix until just blended. Stir in vanilla.<br /> * Put the mixture into the cake mould (both halves!) and put in the oven for 65-75 mins, or until a toothpick comes out clean when poked into the cake.<br /> * Remove and cool for 10 mins.<br /><br />Filling Method:<br /><br /> * Beat whipping cream until stiff peaks form.<br /> * Gently fold in strawberries<br /> * Place in fridge.<br /><br />To assemble the cupcake, return the cake to the pan and level the halves by cutting them with a serrated knife. Spread filling over the base of the top portion of the cake, still in the pan. Place the cupcake base, cut side down, on top of the filling and press gently to secure. Cover and place in fridge for 1 hour. Turn out onto a plate and decorate as you wish!Paolahttp://www.blogger.com/profile/12537732530517445227noreply@blogger.com0tag:blogger.com,1999:blog-5129120256083807130.post-10078145113346764922009-11-27T15:27:00.001+00:002009-11-27T15:30:38.600+00:00Torta di CristinaPasta frolla:<br />1 uovo intero + 1 tuorlo<br />120gr zucchero<br />100 gr di burro<br />scorza di 1 limone grattugiata<br />250 farina<br /> Io faccio tutto nel mixer.<br />Prima metto le uova con lo zucchero<br />Aggiungo il burro fuso e la scorza di limone.<br />Quando e` tutto ben amalgamato aggiungo la farina e faccio pulzare il mixer finche` e` tutta assorbita dall’impasto (ma non lo fare andare troppo a lungo)<br />Metti l’impasto nel freezer per 15 mins.<br /><br /> Crema<br />Questa la faccio a occhio<br />3 tuorli d’uovo<br />3 cucchiai di zucchero (I cucchiai italiani – per capirsi)<br />1 ½ cucchiai colmi di maizena (cornflour)<br />½ litro di latte.<br /><br /> Anche questa la faccio a modo mio nel microonde.<br />Mescolo le uova con lo zucchero, aggiungo il latte e da ultimo la maizena (per facilitare le cose sciolgo la maizena in 1/2 bicchiere di latte preso dalla dose sopra).<br />Metto nel microonde a 900W per 1 minuto e a 300W per circa 5-7 minuti. Gurda te quando e` addensata. A meta` cottura dagli una girata…<br /><br /> Distendi meta` impasto nella teglia con le mani (io uso una di ceramica da forno – non c’e` nemmeno bisogno di ungerla).<br />L’impasto viene piu` morbido della pasta frolla convenzionale. Non c’e` bisogno del mattarello.<br />Sempre con le mani, crea un bordo intorno alla teglia.<br />Aggiungi la crema (raffreddata o quasi)<br />Distendi l’altra meta` sul cling film. Disponilo sulla crema – non importa che sia perfetto.<br />Cospargi tutto di mandorle tritate (ma non troppo finemente)<br /><br />Cuoci a 160gradi per 30- 35 minuti. Io accendo solo il sotto del forno (ventilato) cosi` che le mandorle non si brucino. Altrimenti copri la torta con la stagnola per 20mins.Paolahttp://www.blogger.com/profile/12537732530517445227noreply@blogger.com0tag:blogger.com,1999:blog-5129120256083807130.post-87233242771474292822009-10-09T18:43:00.002+01:002009-10-09T18:45:25.500+01:00Spicy Potato WedgesIngredients<br />Serves 4<br /><br />4 Big Potatoes or 8-10 New Potatoes<br /><br />Half a Teaspoon (To Teaspoon and a half depending on how spicy you like it) Each of -<br /><br />Chilli Powder<br /><br />Coriander Powder<br /><br />Cumin Powder<br /><br />Paprika Powder<br /><br />Teaspoon – Tablespoon of Turmeric<br /><br />Pinch of Salt<br /><br />Pinch of Black Pepper<br /><br />Blanchethe potatoes for about 5 minutes. Put a baking dish in the preheated oven (220) with some olive oil and the spices. After having fried the spices a little bit, add the potates and bake in the oven for 20 min stirring occasionalyPaolahttp://www.blogger.com/profile/12537732530517445227noreply@blogger.com0tag:blogger.com,1999:blog-5129120256083807130.post-87263453771887552182009-10-04T21:08:00.002+01:002009-10-04T21:12:46.339+01:00Oat Coconut CookiesFlour 100g<br />sugar 100g<br />butter 100g<br />porridge oats 85g<br />dried grated coconut 85g<br />golden syrup 1 tbsp<br />bicarboate 1 tsp<br /><br />Melt the butter and the golden syrup. Mix all dry ingredients but the bicarbonate. Mix the bicarbonate of soda with 2 tbsp of boiling water.<br />Add the wet ingredients to the dry ones. Spoon them on to a tray with baking paPaolahttp://www.blogger.com/profile/12537732530517445227noreply@blogger.com0