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KRANZ

Hello !!!!!!!!!!!!!!

.. This recipe is one of those that satisfied me most, such as feasibility, such as taste and yield.

I should say - for the uninitiated - which I do not particularly like the pastry, but in this preparation has really won.

the morning wake up knowing I was waiting for this briochina was a great awakening while it lasted ... ..

:-D

Let me give you some background .. I know you are all excellent .. but maybe you can help.

The eggs I use are so huge .. I've made .. perhaps using less eggs than normal are those indicated in the recipe.

When I do think the leavened fluids - water or more milk-like taste that I'm going to weight the eye and not quantity.

For yeast, the dose is high, and allows the yeast to do quickly, but if you have time I suggest you reduce it significantly, even up to 1 gram cmq .. you will get good results - even better - although of course the rising times will increase.

times in leavened leavening I do not watch them and never put them because I rarely ever coincide with those of others, depends on the temperature of your home kitchen, or mine.

do not know .. No change much.

In any case keep the leavened away from drafts.

I rarely - almost never - heating the milk used in leavened, indeed, use milk at room temperature - considering that keep the yeast in the freezer -

KRANZ MORE 'SWEET

Preimpastato

25 g brewer's yeast - I used 20 gr yeast - 60 gr milk

50 gr flour Dough: 100 gr flour 00

150 gr flour 100 gr manitoba

soft butter 1 egg the recipe calls

anche 1 tuorlo che io non ho messo

50 gr zucchero

sale

vanillina

Farcia

150 gr uvetta ammollata in acqua

Decoro

Granella di zucchero

2 uova per pennellare--io ho usato 1 uovo

Pasta sfoglia--io ne ho usato una confezione intera rettangolare

Sciogliere il lievito in lattte, unirlo alla farina e far lievitare.

Una volta lievitato --vedrete che fa le bolle, unire le farine, lo zucchero, l'uovo, gli aromi--va bene anche la scorza degli agrumi--io ho usato queste e un po' di aroma per panettoni e focacce--

Work all, then incorporate the butter.

Let rise.

Spread a rettangoloe divided into 3 long strips 20 cm x 15 cm.

Divide the dough into 3 even strips, brush with beaten egg before putting the brioche dough with raisins and pastry galore.

new brush with the beaten egg.

Cut on the short side so you have strips of 2 cm wide strips and roll it up.

Brush again with egg.

Sprinkle with granulated sugar.

Arrange on a baking tray lined with parchment paper.

Let rise again.

Bake at 180 degrees for about 25 '.

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Plumcake limoncello cream with nuts ... and it's pack of IL MOLINO CHIAVAZZA!

Hello!
Yesterday as I told you I was on holiday, the weather was bad and I stayed at home, so I cooked a bit '!
I made a cake to participate in the contest of our friend Natalia. The recipe I took a cooking magazine but I changed (as always !!!!).

Ingredients:

• 3 eggs • 3 tablespoons honey
• 250 • 100 g flour
ml of whipping cream pinch of cinnamon •

• finely grated zest of one lemon
• 1 tablespoon baking
• 100 g peeled almonds walnuts

• 5 • 70 g raisins 50 g of dates
• •
½ apple

Preparation:
Put the raisins in a cup with water and rum and let it soften.
Meanwhile in a bowl beat eggs with honey until frothy. Add the flour and continue beating.
Then add the cream, cinnamon, grated lemon peel and baking powder. Beat well.
Combine the almonds, coarsely chopped walnuts, raisins previously squeezed and dried, chopped dates and chopped apple cubes. Mix well.
Pour the mixture into a greased and floured loaf pan to bake in preheated oven at 160 degrees for about 30 minutes.
Once cool sprinkle with powdered sugar.

With this recipe I participate in the contest plumcake: from sweet to savory the blog "Fusilli fried."

!!!... I'm so happy now is the package that the company THE MILL CHIAVAZZA sent me. Here's what's inside:

Manitoba flour, semolina, maize starch, 00 flour, rice flour and a mixture of rye bread ...

prepared cream ... custard for creme caramel and chocolate mousse ...

... prepared for fantasies of cakes and chocolate cake.

Thank you very much for sending me these great products! Vanessa

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AAA AAAHHHH HHH!

Oggi dedico un minuto in più al mio bloggino , che mi sembra di trascurare ...lo so...lo I know .... it certainly offended !

So 1 2 ... but well recipes! A nice main course!

sea bass cooked in this way keeps all his palatability and delicacy ... it was really good !!!!! And croquettes ?? They are a family recipe ... so it's as if I had revealed a little secret !

INGREDIENTS

• 2 clean bass
• 2 kg of salt
• 4 slices of lemon
• parsley

Put one hand of salt in the pan. Cut the fish creating a pocket into which fit two slices of lemon each and parsley. Put the fish into the pan ee cover it with salt.

Bake for 45 minutes at 220 °

I Ingredients FOR CROQUETTES

• 5 potatoes coarsely grated
• 4 tablespoons of flour
• salt

stir together the flour with potatoes and salt , will be a soft dough.

Heat up the oil in a frying pan with a spoon and pour a little 'time to consists of potatoes and fry until they change color.

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Ragnetti

finally here I am!

survived to influence .. mishap that struck me at once to back pain totally gone yet .. nn ...

Ugh!

recent winters are worse than the one for me.

To distract from these issues mess ...

there was a quarrel between me and the kids .. I insisted that these crabs were molds, mites and their clear answer to my son that can not be because they have crab claws, however, have 8 legs like spiders adults, that they have 6 children.

:-D

So ...

spiders lemon for everyone ....

Ragnetti LEMON

500 grams of flour 200 g sugar 200 g butter

2 eggs a pinch of salt 1 pinch of the

ievito

peel

of 1 lemon and lemon juice

Sift the flour mixed with baking powder and salt: let the fountain and add the sugar, softened butter and cut into small pieces and eggs. Knead quickly until a whole Soft and smooth. If the dough not sufficiently workable, add another egg. With a rolling pin roll out the dough into a ½ cm thick sheet and, with a biscuit cutter, cut as desired.

Put them on a plate lined with parchment paper and bake at 180 degrees until golden brown.

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Seafood Risotto ... and new partnerships

Hello! Today ... a first course, a good seafood risotto.

Ingredients for 4 servings: 320 g rice
•
• 500 g of mixed seafood risottos (mussels, clams, shrimp, squid, shrimp ...)

• • extra virgin olive oil, garlic and onion parsley

• • Wine •
white fish broth • Salt and pepper


Preparation:
In a pot fry the garlic, onion and parsley in oil.
Add fish and cook. Then add the rice and toast.
Pour the white wine, raise the heat, and let blend.
Now cook the rice adding little by little, the broth, stirring constantly.
When the rice is cooked, add salt if necessary and pepper and serve.

Before closing I wanted to tell you about my new collaborations. The first with the company
DECORA ...

"Karma The company, founded with the goal to provide fans and newcomers to high-quality products, usually intended for professional use. It is in the distribution Wilton Italian brand, known U.S. company specializing in the marketing of equipment, food and decorations for cakes. Through Decora brand has managed to combine the decorative method typically American, with the taste and qualities of our old pastry tradition. The careful selection of the products shown in catalogs stems from experience gained in over forty years in the confectionery industry. Creating and testing comes as a complete line that offers customers the ability to implement all his ideas in a simple but professional. "

... the second with THE MILL CHIAVAZZA ...

"For over fifty years Molino F.lli Chiavazza produces flour and wheat flour and manufactures a wide range of products for home use."

... and finally ARIOSTO .

"Ariosto, a company operating for over 47 years on the Italian food market, is a leader in Italy in the segment of flavor enhancers. The success of the company there are three key characteristics: quality of products and service innovation, sales organization and marketing investments. "


Many thanks to these three companies apply for this wonderful opportunity!
I look forward to receiving the parcel with the tributes that have kindly sent me.

... Now I greet you are celebrating, so I run into the kitchen to mess ^ _ ^ See you soon ... Vanessa

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Tyrolean dumplings with cream and bacon with orange and chocolate donut

Hello everyone!!
recipe and quick post today ... do not look forward to tomorrow because both are celebrating a bit and I can 'cook!! ^ _ ^

Ingredients:
• Tyrolean dumplings

extra virgin olive oil • • •
onion chopped bacon in a single slice
•

cream Preparation:
Cook the gnocchi in plenty of water salata.
Nel frattempo in una padella far rosolare la cipolla tritata nell’olio, dopodichè aggiungere lo speck tagliato a cubetti e lasciar insaporire.
Quando gli gnocchetti saranno cotti scolarli e versarli in padella. Unire la panna, mescolare, far insaporire qualche minuto e servire.

Una ricetta semplice semplice ma mooooolto buona!!!!
Vi saluto!!!!....ciao ciao
Vanessa

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AROUND THE HOLE WITH CHOCOLATE!

today after months the sun shines on Milan .... seems spring!

amazing how rare sunny days! The fog that cut col coltello ha lasciato il posto a un cielo azzzz zzzurriss simo con qualche pecorella bianca qua e là! Che meraviglia!!

E un periodo un po' particolare questo...un sacco di idee e progetti in testa, possibili porte che si aprono....Mi immagino tante, tante e tante cose belle da realizzare e lo faccio sorseggiando una buona tazza di tea with a slice of chocolate cakes fresh from the oven! And then today is Friday and I take a little 'time to relax .... yes, yes, everything to me!

A similar version I've already published, but with a different form .... how do you resist the new pan ciambelloide ????????? And the juxtaposition pere e cioccolato???

INGREDIENTI

• 300 g di farina
• 80 g di cacao amaro
• 250 g di latte
• 300 g di zucchero
• 3 tuorli di uova
• scaglie di cioccolato
• 2 pere tagliate a pezzetti sottili
• 1 bustina di yeast

Beat the eggs with the sugar, add the milk the flour and cocoa . Add the yeast and stir.

Finally, add the pears and chocolate chips (I grated 1 / 2 ta voletta). Conservare una parte di scaglie che utilizzerete per decorare la torta.

Infornate a 180° per 40 minuti, mi raccomando controllate! !!

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Buongiorno!!!!...oggi una profumatissima ciambella!
La ricetta l’ho taken on one of my many cookbooks but I have a little 'change.

Ingredients: • 160 g flour

• 100 g potato starch 260 g of sugar •


• 4 eggs • 200 g butter • 1 orange

• 40 g cocoa powder • 1 packet of
Yeast

To decorate:
• 50 g sugar + 1 tablespoon of orange juice and ½ dark chocolate flakes
•

Preparation:
Break the butter into a bowl and work it with a wooden spoon to soften .
In another bowl beat eggs with sugar, add the softened butter and beat again.
Mix the flour, starch and yeast, then add them to the mixture a little at a time and continue beating.
Add the grated orange peel.
Squeeze the orange inside and dissolve the cocoa. Add it to the mixture and mix well.
Pour into a greased and floured pan for cakes and bake in preheated oven at 160 degrees for 40 minutes (temperature and time are indicative, regulator with your oven).
Make toothpick test to check the cooking.

Once cool, I decorated with orange glaze, made by mixing 50 g of icing sugar with 1 ½ tablespoons of orange juice, and dark chocolate flakes.

With this recipe I participate in the contest CITRUS the blog "The cookbook of Cynthia."

Vanessa

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Feta saganaki

Hello!
How many of you know already, I love Greece and the kitchen!
Now that I think is quite a bit 'Greek recipes that place, so today I propose feta saganaki, or the feta fried.
The name of this recipe comes from the frying pan with two handles, just saganaki, in which the Greeks prepare fried foods.
In Greece, whenever the restaurant ordered the Feta saganaki, I just brought the fried feta, but I know there is another version, but not fried, served with peppers, olives, onion and tomato sauce. Soon I'll try it too!!
Here's the recipe:

Serves 2:
• 200 grams of feta
• 1 egg •
oregano
• • flour salt

• oil for frying

Preparation: Cut the feta
cubes or rectangles. Dipped in beaten egg with the oregano and salt and then quickly into the flour.
Fry in hot oil until golden brown.
Serve hot accompanied by salad or toasted bread seasoned with olive oil and oregano.

I adore!!


Before you go I want to thank Alice's blog "Cinderella in the kitchen" for giving me this award:

Thanks for thinking of me ... I dedicate it to all her friends and blogger friends who spend here!
Vanessa

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has arrived !!!!!

Who ?!?!... the parcel with the products of PEDRINI !!!!!!... I'm really happy!
I have posted everything I had requested !!!... thanks a lot!!
Here are the contents:

mold "the lillotte" star and the mold "the lilotte Butterfly Silicone ...

... a square cake mold ...

... opening for a cake mold with two funds ...

... the plateau 12 cutters for Madeleine ...

... a ceramic pot with 2 handles ...

... 3 cannoli forms and shaker ...

I'm so glad to start this new collaboration and I look forward to using these great products !!!!!... soon you will see my creations!!
PEDRINI Thanks again!!
soon ... Vanessa