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Acciuleddi - Embroidery SWEET

Today we start with the sweet carnival! These are delicate skeins

typical Sardinian sweets of the carnival. They are made of fried dough and glazed with honey flavored with orange. Their plot, provided it is well done, makes them valuable as gold bracelets.

Ingredients for about 69 Acciuleddi:

• 400 grams of flour manitoba
• 50 grams of lard
• 4 eggs and 1 yolk
• 30 grams of sugar
• The grated rind of 2 lemons

For icing:

• 400 grams of honey
• zest 2 arance














• 
  
  
  
  
  Palline di zucchero colorate

Procedimento:

Impastate tutti gli gli ingredienti nell'impastatrice utilizzando la foglia (potete farlo anche a mano) fino ad ottenere una pasta soda ed elastica.

Coprite l'impasto con pellicola trasparente o mettetelo in una bustina e lasciatelo riposare almeno per 1 ora in frigo (io ho preparato l'impasto la notte prima e lasciato riposare 12 ore in frigo)

Prelevate l'impasto dal frigo porzionatelo in pieces and 10 g each.

From each piece of dough ricavatene a loaf about 50 cm long and about 4 mm thick.

Fold in 2 with the two ends of the loaf and place it on the floor. With your right hand hold "the fold" and the next two ends. Slide your left hand on the floor so that the loaf is rolled up. Lift from the floor and fold in on itself ... even if you have it wrapped well and raised without losing the "revolutions" is qusto attorciglierà alone.

place it on a piece of parchment paper and continue in this way for all the pieces of dough. See the steps below.

Once all ready heat the vegetable oil to 155 ° -160 ° C (if you have a thermometer) and fry turning frequently. Take a dark golden brown to make them crispy.

Drain on paper towels and let them cool for good.

Once ready, prepare the glaze with honey.

Pour the honey into a saucepan with the orange peel in large pieces of white private. Take the slow low heat and bring to simmering point.

Pour half the hot honey into a large pot where you placed the earlier half of the skeins and Meholah gently on stove below.

When they have absorbed the honey and remove from fire sitematele in a dish when they are still warm sprinkle with some demon.

Do the same for the rest.

calories you find below refer to the product is not fried. By frying the heating capacity rises from 52 kcal to about 150 kg each.

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Panettoncino

Meet Panettoncino of useful suggestions to be used with various toppings for refreshments and buffets. The recipe is from Adriano and found here!

I've fallen and made the mini-size!

Ingredients:

• 425 grams of flour from the supermarket manitoba
• 165 grams of whole milk
60 g butter 30 g sugar
• 1 egg and 1 egg yolk
• 9 grams of yeast
• 6 grams of salt
• 1 / 2 teaspoon of malted barley (or if you have nn 1 tablespoon honey)

Procedure:

prepared the night before a polish with 6 grams of yeast, 150 grams of milk and 75 grams of flour. Knead quickly and cover with plastic wrap. Place in refrigerator until the following morning.

The next morning brought the container with the polish at room temperature and in the meantime prepare a 2nd lievitino remained with the yeast, malt, and 15 grams of warm milk 1 tablespoon flour. Let

double warm.

doubling the dough mixes the two together by adding half the flour and 1 egg. Do amalgamanere well with the hook at low speed and then add the egg yolk, remaining sugar and a dusting of flour and then soak well.

Add the remaining sugar and salt. Take string and then add the butter.

Knead on medium speed until the dough is smooth and pearly.

Round the mass and allow to double to 28 ° C. Inverse

the dough and lay it on the floor with a rolling pin to obtain a rectangle. Give a fold to 3 (you can see more photos of Adrian here! !).

Roll the dough and roll it again on the long side, forming a long strand.

Divide the loaf into pieces of 100 grams each, and still rolled up on itself and form a ball.

Place the dough balls in the cups for cake 100 g brush the surface with egg white mixed with a little milk and leave to rise until the dough does not come with a finger from the edge.

Brush before baking and bake at 170 ° C for 20 minutes.

taken from the oven and stuck to the base with wooden skewers and overturned leaving them to cool upside down as it does for the cake.

Let cool for several hours and put into the refrigerator for at least 30 minutes. Free the Panettone from paper cups and slice to slice about 1 cm. Stuffed and recompose the Panettone.

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mmf decorated cake noodle dish of Mom Daniela






Per festeggiare il quindicesimo compleanno di mio figlio ho ideato questa torta ad hoc per lui essendo una " buona forchetta" come si suol dire. Ho dato questo nome al titolo del post per ironizzare e riprendere un po' una famosa canzone : le tagliatelle di nonna Pina...

Occorrente:

• 1 pan di spagna
• 1 dose di crema pasticcera
• 150 gr. di fragole (volendo anche surgelate)
  
• 100 ml. di liquore alla fragola
• a dose of mmf
• strawberry syrup to decorate
• granulated sugar colored sprinkles
• red dye and yellow

Prepare a classic sponge cake. Apart from preparing a wet con100 ml. water, 50 gr. sugar and 50 ml. strawberry liqueur. Finally, prepare the custard is cooked, add the remaining 50 ml. liquor. Divide the sponge cake in half, dip the base obtained with the wet and cool, then stuff the whole with cream (keeping aside a few tablespoons to cover). Cut the strawberries into thin strips and flatten the filling, place the other disc and form the center a hole large enough where it's put the pot. Sprinkle with the other part remained wet. Spread on a thin veil of sweet cream remained to attack the confetti at the edges. Dell'mmf Divide dough in half. With the first color with a drop of red and form a hard cake form on a plate. With another dose of MMF in yellow form a sheet spread with a rolling pin and cut the strisioline that curled up on the plate. Finish the cake with strawberry syrup to serve as a condiment and with the grain of sugar that will act as cheese. Finally, decorate the edges of the plate with sugar confetti.

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Thanks to Louis and Ramona Vada Turato our memories will not be deleted! We are moved

Finalmente abbiamo trovato chi ha deciso di sponsorizzare i nostri ricordi!!!!

Si tratta dello studio fotografico Io Fotografa di Cuneo che si trova in Via Caraglio 13 di Ramona Vada che si occuperà del servizio fotografico del nostro Grande Giorno!!!

e di Luigi Turato della Sagi Servizio Video tel.328 3696138 che immortalerà i momenti più belli del nostro matrimonio!!!

A Ramona and Louis say Grazieeeeeee!

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YOGA FOOD CAKE

Today I present to you the last cake I made for my friend. A cake with 2 floors (both flavors) entirely decorated with sugar paste. All decorations are handmade. How

bases I used a basic chocolate filled with orange marmalade for the downstairs and a red velvet cake with mascarpone cream to the top floor.

Below I put the ingredients of the bases and preparations:

For red velvet cake: To make this cake I made two doses

• 250 gr butter 500 grams sugar 5 eggs
• 450 grams of flour 250 g sour cream 1 pinch of salt
• 1 teaspoon baking powder 1 teaspoon of vanilla extract
• 25 grams of cocoa
• red dye

Procediemento:

Prepare the sour cream:

Mix 4-5 drops of lemon cream and let stand at room temp for 30 -40 minutes.

the butter and sugar until it becomes creamy, add eggs one at a time and then all the other ingredients alternately with sour cream. Add the dye to make the dough very red and finally the yeast.

Divide the dough pans if you want to directly create 2-3 layers.

Bake for 30 minutes or 1 hour if you split a single cake!

Ingredients for cream:

• 300 g mascarpone 200 gr whipping cream
• 100 grams of powdered sugar
• 1 / 4 of a vanilla pod

Procediemento:

Work with mascarpone sugar. Additional whipped cream and vanilla and mix.

Ingredients for the chocolate base: (I doubled the dose for each dose and I used a disposable baking pan of 12 servings)

• 500 grams of flour 500 gr sugar
• 500 grams of dark chocolate 6 eggs
• 250 g cream 25 g cocoa 200 g butter
• a pinch of salt
1 tablespoon baking

Procediemento:

the butter and sugar. Add the chocolate melted dark and then all the ingredients alternating with the cream. Add the yeast in last.

Pour into a baking pan and bake at 180 ° C for 45 -50 minutes.

Garnishing: orange marmalade and nougat you find here!

bases were leveled, formed and stuffed and covered with butter cream.

Ingredients for the buttercream:

• 125 grams of soft butter
• 250 gr di zucchero a velo











• 1 cucchiaio di latte











• aroma a scelta.

Procedimento:

Lavorate il burro con lo zucchero e il latte fino ad ottenere una crema morbida. Aggiungete l'aroma miscelate.

Le torte una volta farcite e ricoperte di crema al burro sono state ricoperte di pasta di zucchero e poi assemblate e decorate.

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..... Thanks! Giovanna Coco Creations

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Hello everyone! It also came
wedding favors! Sponsorship and Giovanna Coco Creations, a skilled artisan who lives in Catania.Oltre to deal with painting, sculpture, photography, illustrations and decorations in any medium, Jeanne realizes great gifts of corn dough . So since he played for the big day we will have original and unique wedding favors! Go visit his site: http://www.giocreazioni.altervista.org/chisono.html
Or look for it on facebook! Thanks Joan!

Elisa & Walt
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Muffins heart of apple and orange candies




A volte per far mangiare un po' di frutta in più ai miei figli preparo qualche ricetta ad hoc...

Ingredienti per circa 16 muffins:

• 370 gr. di farina
• 40 gr. di amido di mais
• 140 ml. di olio di semi di arachidi
• 3 uova
• 200 gr. di zucchero semolato
• 250 ml di yogurt intero bianco
• 1 bustina di lievito per dolci
• 1 pizzico di sale
• 2 mele abbastanza grandi
• 2 cucchiai di farina per le mele
• pirottini di carta per muffins q.b.
• zucchero a velo q.b.
• decorazioni di zucchero

Working in a large bowl combine the eggs with sugar until fluffy and not be inflated. Combine yogurt, oil, flour, baking powder and finally the salt, stirring with the hand wash frusta.A apples, peeled and seeds and cut into cubes. Place the diced apples in a bowl and sprinkle with flour with 2 tablespoons of flour that will not drop the apple on the bottom of the cake. Place a heaping tablespoon of mixture into paper cups, add a handful of apple and cover it with another tablespoon of dough. Level the trick with a spoon eadagiarlo on a baking sheet. Prepare many muffins until the end of the ingredients and then place the tray in a preheated oven at 180 degrees for about twenty minutes. When cooked, turn out the muffins and let cool, then sprinkle with icing sugar and add a decorative sugar.

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SEMPLICEMENTE!!!"GNOCCHI DI PATATE"






course, like every year as if it were the most natural thing in the world I'm still caught the flu and a headache that will not let me for a moment, but I am sorry to see the blog blocked too so I thought I'd post a nice recipe! also because it would be the first year and even though I made it in the old after a while I wanted to eat the simple fact will post simple potato gnocchi!!

what can I do are too good to be done and sometimes a sprinkle of classic recipes.

POTATO GNOCCHI

To each person who will use about two potatoes cooked, peeled, crushed and made it cool, for about eight potatoes also put an egg salt and flour than it absorbs, I make a dough with a rolling pin and it expands with a thickness of about one and a half cm (beautiful fatties) strips cut the rounds a bit to cut snakes and I pass them by pressing with the thumb over a wooden grooved or smooth side of grattugia.Nel meantime I make a nice sauce of peeled tomatoes with garlic and basil dip them in boiling salted water just going to drain them all afloat and I'll blow them into the sauce with the addition of Parmesan cheese and bits of fresh smoked cheese, pepper and even if a handful of basil season.

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Anxiety!

Hello to all .... This afternoon the program will intervene Afternoon 5!
Follow us and you cheer for us!
Thanks!
Elisa & Walt

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This post is for you .... Elisa Di Cristofano

Thanks to you my life has changed and all of a sudden became color .... I listen to the song with which you asked me to marry me and my heart is pounding ... I think of how many things we can do these two years together! complete .... I love you, never forget! Elisa

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Brazilian Waxing For Men

Oggi vi presento lo zenzero candito o meglio sarebbe dire brillantato perchè così si chiama il procedimento che ho utilizzato. La canditura richiede delle autoclavi con una temperatura costante di 70° che in casa è impossibile da riprodurre.

Per questa preparazione dovete prendervi del tempo ed esattamente 7-8 gg. Una volta superati i 7 gg avrete dei canditi ottimi anche utilizzati come digestivo o per profumare una bella tazza di the.

Ingredienti:

• 
  
  
  1 kg di radice di zenzero pelata



• 2.200 kg of sugar
• 400 grams of glucose
• 2 liters of water 3 lemons

Cut the ginger into cubes 1x1 cm, or if you prefer slices. Bring to a boil three pots with water.

Plunge ginger in the first pot, add the juice of 1 lemon cook for 30 minutes.

Drain after 30 minutes and repeat for the second pot with another lemon. Repeat a third time.

Drain and pour into a large pot.

to leave for a pot of 2 kg sugar, glucose and water. Ebollizzione Bring to low heat and boil for 10 minutes.

Turn off the syrup and pour it into the pot where you have placed the ginger. Stir and let stand covered with a lid.

Repeat this process 3 times per day in the same way for 3 days.

The 4th day reinforced the syrup with 200 grams of sugar and cook for 10 minutes. Pour hot over the ginger and let stand. Repeat 3 more times per day for 3 or 4 days.

The candied ginger is ready when it will be completely transparent and has taken on a color like the first picture.

At this point after heating the syrup pour it on zezero and let stand a few minutes.

Drain and place it on waxed paper to cool it slightly.

Pass the candy in it lightly with granulated sugar candy. Let it sit still on the parchment paper (not the same as above) and then packaged. I have prepared much of the packets with the label!

NB Be careful how you pour the syrup because it should never heat it too fast tantomento burn!

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MINIMUFFIN BANANITOS candied ginger, quinoa and peanuts

Ingredients:

• 100 grams of flour 00
• 50 grams of quinoa flour bio
• 50 grams of brown sugar 2 tablespoons honey
• 40 grams of chopped peanuts
• 50 grams of dark chocolate chips
• bananitos 2 a banana or an egg
• 40 g butter 1 teaspoon baking

For the glaze: 1

• cucchiai0 honey
• 20 grams of quinoa Suffle

Procedure:

Mix the ingredients dried in a bowl. Puree bananas in a bowl and pour it where you add all liquid ingredients.

Pour liquid ingredients into dry ones and mix in a big way. Pour the mixture into

minipirottini (I used 2 cups for sweet), leaving about 3 mm from the edge.

Bake in preheated oven for 15 minutes. Set the oven at 200 ° C for the first 5-7 minutes and at 180 ° C for the remaining. Do the toothpick test.

Once cool brush them with honey and bake in Suffle quinoa. Sprinkle cocoa powder.