Can You Use Pancake Mix In A Waffle Maker

MY FRYING IN ARAB TV ..!

No one has seen the last episode of the proof of the cook??

Here I was struggling with the preparation of sugar paste roses and the frosting of the pistoccu quartu just published ... and at one point I heard a voice from the TV show "a recipe for Robert ..."

Shortly after I realized that Robert of Alghero was me .. and that was my recipe! Needless to say how happy I was for this (much to jump around the room like a fool)!

Anna Moroni I have to thank very much because it made me a wonderful and unexpected gift!

This shows that person is in real life ... and hope to meet you soon!

I am posting below the link to the site of the test of the cook.

http://www.rai.tv/dl/RaiTV/programmi/media/ContentItem-3fd9e3fd-a98e-4256-9266-e4f49fcb9d9d.html # =

my recipe on the blod found here ! (click here) Thanks Anna's heart!

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pistoccu Quartu S. Elena

Pastry Sarda? Well yes ... even you! Every time I think about how many Sardinian sweets and I still want to make me a little anxiety is ..! Our pastry is so broad that it will take years to exhaust the recipes! Today I present to you

pistoccu Quartu! The piscoccu incappau (Glass) is a sweet very soft (like a sponge cake) covered with a thin crispy crust of icing! This cake is also found in other parts of Sardinia but what I present here is prepared only Quartu S. Elena and is frosted with mesu punctuality (cooked sugar) flavored with chocolate and coffee.

This cake is typically used as an accompaniment to coffee!

The recipe was given to me by Anna Maria Sarritzu (thanks very much) a dolciaia quartu of preparing traditional sweets with true mastery. Try typing his name on google and you will see magnificent monuments frosted cat who can prepare!

Ingredients:

• 10 eggs 250 g sugar 250
• wheat starch

For the frosting:

• 200 gr di zucchero semolato



• 1 tazzina di caffe



• 2 cucchiaini di cacao amaro

Procedimento:

Versare in una ciotola alta o nell'impastatrice lo zucchero con le uova. Montate il composto a lungo (20 minuti circa) in modo da renderlo bianco e molto spumoso al pari della panna montata e degli albumi montati a neve.

Nel frattempo foderate una teglia rettangolare da 6 porzioni con bordi alti con la carta paglia.

Con un foglio foderate la base e parte del bordo piegando gli angoli in modo da farla aderire bene alla forma della teglia. Pinzate gli angoli per tenere fisse le pieghe e successivamente rinforzate il bordo inserendo una stric paper straw about 8-10 cm high inside and pinch the edges previously created.

Once the egg mixture is cooked, add little by little wheat starch sifted incorporating it with a spoon from the bottom up and continuing to inflate.

Pour the mixture into the lined pan and livellatelo a little. Bring in the oven and bake for 15-20 minutes at 175 ° C and then an additional 30 minutes at 180 ° C.

Do the toothpick test.

taken from the oven and let stand several minutes.

be folded on a floor where you will put another sheet of rice paper.

Eliminate gently rice paper around the cake and let cool. Once the first cold be folded and split in two along its length and then cut into slices about 2 cm without trimming the edges.

Let the cookies on a cutting board.

Prepare the frosting:

Pour sugar into a small saucepan with the coffee, cocoa and very little water (enough to cover with icing sugar for about 5 mm).

Heat over low heat and bring the syrup to 116 ° C to obtain a syrup.

Meanwhile put in another pot to heat water that will be needed to clean the brush and add the syrup.

When the syrup has reached la temperatura abbassate il gas al minimo.

Procedete con la glassatura in questo modo:

Immergete il pennello (in setola animale di dimensione 8 mm piatto oppure tondo) nello sciroppo e spennellate la superficie del dolcetto delicatamente e muovendo il pennello avanti e indietro (come per dipingere) fino a che lo sciroppo inizierà ad addensarsi e la superficie diventerà lucida. Passate al secondo dolcetto e così via...

Ogni volta che lo sciroppo nel pentolino inizia a diventare troppo denso aggiungete 1 cucchiaio di acqua calda e miscelate.

- Ogni tanto avrete bisogno di pulire il pennello (perchè incrostato di zucchero)...passatelo nell'acqua calda and dry with kitchen paper. Before continuing with the icing let the brush dipped in hot syrup a few seconds .-

Repeat 2 times the glaze for candy and let dry.

If you have proceeded properly wipe the frosting in a few minutes and take a color like that silky in pictures!

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22/02/2011 Chronicle Vera!

Here is a new article about our wedding sponsored!
And in the meantime we try to confirm a place very cheap for dinner on our big day!!
Fingers crossed!
Good Day!
Elisa & Walt

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PIATTO RISO PASTA ALLO ZAFFERANO




On television I have seen a similar dish and intrigued me so much I tried to make my way! I loved it even curious about who knows you!

I prepared a simple sausage and saffron risotto and while I was preparing a separate sauté onion and sausage I cooked the pasta al dente and mixed Gragnano I finished cooking in a pan like a risotto and adding broth I Serve with saffron rice and nest in the middle of a long spoon pasta SPECTACULAR !!!!! and delicious!

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FRIED FACTS - THE BROTHERS FRIED

Today I am publishing again the recipe for fried brothers published years ago in which I have made some minor changes on the weight of butter, yeast and sugar.

donuts are present in typical Sardinian Sardinia as the Friars parafrittus which literally means fried.

As with all Sardinian sweets recipes vary slightly from area to area. Alghero are prepared with the use of anise in the dough that gives it a very special fragrance!

I personally have never eaten fried in the rest of the facts of Sardinia ... (Part I?)

My (or rather my ancestors .. :-) original recipe called for: a

• 00 kg of flour (I cut down the proportion in Manitoba Manitoba 200 - 800 flour 00)
• 120 g butter
• 70 grams of yeast (in fact I used 50 g of yeast because I prefer a slow rising)
• 70 g sugar 500 g of whole milk 4 eggs
• The grated rind of 4 oranges
• a pinch of salt 2 1 / 2 vials of anise double concentrate (Rebecca)

I tweaked a little using these doses of these ingredients:

• 400 grams of flour Manitoba (supermarket)
• 600 g flour 00 g butter 150
• 60 grams of yeast (as I said I always try to extend the hours of rise and decrease the weight of the yeast so the dough to mature more slowly .. but if you want you can use the amount of yeast used in the original recipe)
• 100 g sugar 450 g of whole milk 4 eggs
• 50 grams of grappa
• The grated rind of 2 lemons and 3 oranges
• 2 1 / 2 vials of anise double concentrate (Rebecca)

Procediemento:

Procedure:

Heat the milk slightly. Dissolve the yeast in a glass of milk Tiep and leave the rest aside.

Pour into bowl with milk the yeast, sugar, flour, and start the car in a veil. Gradually add milk regulations regarding consistency. Let knead for several minutes. The dough should not be large enough to do this (not incorporated all the milk now). Add 2 eggs and then absorb well. Add 2 more eggs, and then absorb and knead until the dough becomes smooth and elastic (well-strung).

If necessary once absorbed the eggs you can add the remaining milk, making sure that the pasta would seem to remain "strong" and ready to absorb the butter without becoming too soft.

Add the salt and citrus peel, and then absorb. Finally add the butter soft 3-by shooting absorb well and the other between shots. Let

string for a few minutes! Then add the essence of anise to your liking.

Eventually you will get a soft, smooth and elastic.

If you work first hand mixed the eggs with the sugar add the flour and milk gradually. Knead with your hands as if you beat the egg ... Add the melted butter, orange zest and essence. Mix everything in a very long time to get a soft but elastic and smooth. Let dough rise in the heat for 1 hour covered with plastic wrap.

After rising time deflated Take the amount and the mixture of one tablespoon for each donut. Do catere the mound of dough on a nice and close it by pinching towards the other in order to give form to bread must be folded (again in the flour) and place it on a floured cloth. With your finger or by using a small pastry rings (maybe a beak of sach a few straight 1-cm) hole to the center of the loaf and spread it a little bit (about 2 cm hole)

Cover the bagels with a cloth lightly and a light blanket.

Let rise until doubled (1 hour - 1 hour and 30)

Heat oil to 175 ° C (not to be too hot) and lower the gas. Dip gently donuts in oil.

Fate then brown (not too fast) the basis and be folded into rings (using a flat wooden spoon or not using sharp cutlery) by browning the upper part. Drain on paper from oven and let cool leggemente. Past and preserved in sugar. Store in a tightly sealed envelope are preserved well the day after!

The sweet finale does not vary much from the original recipe. The addition of butter makes them slightly softer even days later!

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Ingredients: 550 gr
. pastry cream

50 gr.
of instant coffee 100 ml of whipped cream
1 dose of MMF
food colors brown, pink and yellow
chewy candy licorice
shaped silver beads

This cake was made with a pasta sfogliaed a dose of cream (without lemon peel) to which I added the instant coffee. On the surface I have spread the whipped cream to adhere to the mmf that I colored with brown yellow and pink to get this nuance. The final decorations are chewy licorice sticks, beads and silver mmf

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Sighs of OZIERI

Today I present the Ozieri of Sighs. This bon bon almond flavored with lemon is a cake that is in the whole island while assuming different names. To the south of Sardinia are called gueffus but assume a round shape and are not covered with fondant icing.

Ingredients for the preparation of 45 sighs

• 600 g of sweet almond
• 400 grams of sugar
• 1 tablespoon honey
• The grated rind of 2 lemons
• 120 g of water
• 1 gram of essence of bitter almonds

Ingredients for the chocolate glaze:

600 g sugar 120 g water
• 1 tablespoon Essence orange blossom

Procedure:

Let dry the almonds in the oven without making them cool once inbiondire and chop finely with a few spoonfuls of sugar.

Pour the remaining sugar in a pan with the bottom up and add the water, lemon zest and essence of bitter almonds. Bring on the stove and heat until boiling.

Pour the almond flour and cook, stirring with a spoon contunuamente. When the mixture has curdled slightly remove from heat and pour onto a plate.

Divide into small portions of 20 grams. Inumiditevi hands with grappa and prepare small balls with the mixture. Mash slightly giving the shape of small medallion often 1 cm or so wide and about 3.5 cm.

Place sighs on a baking tray lined with baking paper and bake at 130 ° - 150 ° C with door slightly open. Let the cookies dry for about 15 minutes (the cake should not cook dry but only outside).

Remove from heat and let cool well.

Prepare the icing fondant (this is pretty much the icing fondant sugar without the use of glucose .... if you do not want to risk that can add granulated sugar 1 tablespoon of sugar to the ingredients and do the same): Pour

sugar in a saucepan and add the water. Heat on the stove until it reaches 116 ° C (use care not to exceed the temperature). Upon reaching the temperature taken from the heat and immediately pour the syrup on a large marble or tile.

Let cool for 2 minutes and then with the help of a spatula temperate sugar as you do to temper the chocolate.

spatula Next Sugar falling back on itself several times. Gradually the sugar will start to turn white and will condense to form a firm mass.

Continue to knead with your hands as if to make fresh pasta and moisten hands if necessary.

When ready place it in a small saucepan, add the essence of orange blossom and 3 tablespoons of hot water. Dissolve in water bath until a milky glaze.

Glaze:

Plunge a sigh at a time in the icing with a fork and drain immediately. Place the cookies on parchment paper.

NB The fondant sugar tends to create a crystalline coating on the surface then I suggest you stir continuous.

Let dry.

Once ready prepared maps of tissue paper about the size 20x13 and frangiatele with scissors at the ends.

Place the sigh at the center, close the paper candy.

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Grazie Mille!

Elisa & Walt

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Loro-07/02/2011

Ecco Io e Walt ospiti lo scorso lunedì alla trasmissione Bontà Loro di Maurizio Costanzo !!!
Per noi è stata una grande gioia ritrovarci in un clima così familiare....ci siamo sentiti a nostro agio e liberi di raccontare la nostra storia!!!
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Ciao Pietro!!!!

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Bucatini with zucchini cream bacon, smoked cheese and surimi




Ingredients:

• 500 gr. bucatini
• 3 large zucchini
• 80 gr.
• bacon 30 gr. surimi
• 80 gr. of smoked
• olio evo
• pecorino grattugiato q.b.
  
• sale
• pepe

Lavare le zucchine, tagliarle a rondelle eporle in una padella con un goccio di acqua. Coprire il tutto con un coperchio e lasciar cuocere a fuoco dolce fino a quando l'acqua non sarà scomparsa. Aggiungere quindi dell'olio evo e lasciar friggere le zucchine per qualche minuto. Porre le zucchine cotte in una ciotola e tritarle con un minipimer, aggiustando alla fine di sale e pepe. A parte cuocere la pasta in abbondante acqua salata e poi scolarla. Porre in una padella un filo di olio evo, la dadolata di pancetta ed il surimi. Lasciar soffriggere per un paio di minuti, quindi aggiungere la pasta e la crema di zucchine, amalgamare sul fuoco per qualche minuto, impiattare, aggiungere la dadolata di scamorza, un goccio di pecorino e servire caldo.

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culurgionis DE Mendula - RAVIOLI

Another recipe fried carnival. A typical Sardinian sweet! They are crispy ravioli stuffed with almonds, which contain a profumato al limone. Una delicata copertura di miele al limone o di zucchero a velo li completa.

Ingredienti per la preparazione di 80 Culurgionis de mendula!!

Ingredienti per la pasta:

• 440 gr di farina 00




• 60 gr di semola rimacinata




• 4 uova




• 40 gr di strutto




• 1/4 di bicchiere di vernaccia




• 1 pizzico di sale

Ingredienti per il ripieno:

• 450 gr di mandorle




• 450 gr di zucchero




• 150 gr di acqua




• The grated rind of 3 lemons
• 1 / 2 teaspoon almond essence 1 tablespoon maraschino

For the icing: 400 gr

• honey zest of two lemons grated
• Sugar veil

Procedure: (You can prepare everything the night before .. I have done so)

Start preparing the filling

Toast the almonds in a light (slight drying in low oven) and chop finely.

Place a pan over a high-end sugar with water, maraschino, the essence of almond bitter lemon zest. Bring to a boil and add the almond flour. Cook on low heat, stirring constantly as to prepare the polenta. Let cook until the mixture has thickened and most of liquid evaporates (about 7-10 minutes). Turn off and let cool well.

Prepare the dough: Pour

flour, lard and eggs and salt in a bowl and mix with spraying the Vernaccia wine. You have to form a 'dough quite hard as that of fresh pasta (if necessary add vernaccia)

Knead until it is smooth, cover with plastic wrap and let rest in refrigerator for at least 1 hour. Once

superato il riposo preparate con il ripieno delle piccole palline della dimensione di una noce (o poco piu piccola) e mettetele da parte.

Stendete la pasta con la sfogliatrice lavorandola più volte (piegandola per il lungo, poi per il largo ecc ecc). Preparate delle sfoglie larghe e sottili tirando la pasta al penultimo numeretto della sfogliatrice.

Se volete creare dei ravioli "interi" come ho fatto io:

Posizionate le palline di ripieno vicino al bordo (circa 1 cm dal bordo) distanziate circa di 4-5 cm una dall'altra.

Ripiegate la pasta che avrete leggermente inumidito e chiudete per bene facendo uscire tutta l'aria. Prendete un taglia raviolo-biscotto e coppate ravioli.

If you want to create half-moon ravioli:

Place the balls of filling in the center of the pastry, fold the dough and seal. Cut with the toothed wheel being re-shaped crescent.

I then completed the ravioli decorating the "petals" with a toothpick pressing to form small stripes. Prepare the ravioli

fry in oil at 170 ° turning them until they reach a golden brown color. Drain on absorbent paper.

Now you can decide to finish them off with a dusting of powdered sugar or glazed with honey as I did ...

Pour the honey into a saucepan with the grated lemon zest and bring it to heat until it is fluid. Pour

then a large pan and put 4-5 culurgionis at a time and stir until completely frosted. Arrange on a plate one by one and sprinkle with colored balls.

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A warm hug to all those who support us and to our sponsors to help make our dream become reality! Elisa &
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ARRUBIOLUS ALMONDS - FRIED CHEESE PANCAKES ..

Here are other fried carnival. These are the sweets that take on different names depending on the area of \u200b\u200bSardinia. They are delicate cheese fritters scented with saffron and citrus.

The root of the word for this dessert is "red" and this comes from the yolk probabilmete, from orange and saffron.

Once these fried cakes can be finished in various ways ...

you decide to pass them in granulated sugar and sprinkle with powdered sugar, dip warm honey in the hot wort to sapa, sapa, or in groups.

Ingredients for about 70 fritters:

• 400 grams of ricotta (already deprived of serum)
• 300 grams of cheese first
• salt 4 egg yolks 120 gr sugar
• 220 grams of semolina
• 2 sachets of saffron
• 4 g baking powder
• the grated zest of 3 oranges
• the grated rind of 2 lemons 1 pinch salt

For the icing:

• 450 grams of wildflower honey
• entire rind of 3 oranges

Method: The night before

wrap the cheese in a clean cloth and put it in the fridge to dry it for good (used at least 430 grams of ricotta because The weight is reported to already dry ricotta).

Prepare flavored honey that you will need for glazing.

Heat the honey over low heat with the orange zest into the fragmented and leave to infuse overnight.

The next morning the grated cheese to be very dry and collect them in a bowl.

Do the same with the first cheese salt and add to the ricotta.

Add sugar to cheese and processed with the whip of the mixer or by hand for several minutes until the mixture is smooth.

Add the peel of citrus fruit and eggs are still working with the whip.

Finally add the flour to which you have mixed with saffron and yeast.

mixed with the leaf for a few minutes to make the dough omogeneo, morbido ma sostenuto.

In ultimo aggiungete il sale e amalgamate.

Lasciate riposare l'imnpasto nella ciotola per 30 minuti almeno.

Superato il riposo prelevate piccoli pezzi di impasto con il cucchiaino e formate delle polpettine della dimensione di una piccola noce.

Passatele nella semola rimacinata e sistemate in un piatto. Una volta che le avrete preparate tutte accendete l'olio e portatelo a 170 °C .

Abbassate il gas e tuffate i dolcetti nell'olio. Una volta che le frittelline salgono in superficie rigirarle di continuo con una spumarola fino a che non assumeranno un colore arancio bruno come potete vedere in foto!.

Scolate su carta assorbente and proceed the same way for all the biscuits.

Once cool, prepare the icing.

Heat the honey that had prepared the night before and remove the orange peel.

Pour into a large pot and when it is hot tuffateci arrubiolus few at a time. Rigirateli to completely remove them with a frosting spumarola placing them in a large plate without overlapping.

Proceed in the same way all arrubiolus frosting and icing for a better and let them rest 15 minutes glassateli the same for the 2nd time ever advanced in warm honey.

nutritional values \u200b\u200brelate to each arrobiolus after frying.

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fritoe Venexiana VENETE

keep sweet with the collection of carnival and today I present the Venetian pancakes! Thank you Valeria for the recipe that I slightly modified.

The original recipe calls for using 25 g of yeast leavening but as you know I prefer the long and then I modified the recipe by reducing the yeast to 2 g and by 12 hours to rise.

Makes about 90 fritters:

• 600 grams of flour manitoba
• 90 g sugar 20 g
• rum
• 2 g of yeast
• 2 eggs and 1 egg yolk
• 450 grams of whole milk
• 5 g salt 150 g raisins
• soaked in rum and squeezed
• 70 grams of pine nuts lightly toasted
• the grated zest of 3 oranges

Procedure:

Pour the yeast and warm milk, rum and half of the dough with foil and let dissolve.

Add sugar and flour and mix. Gradually add milk and put it all before you add 1 egg at a time by absorbing each egg added.

You must obtain a compound of the consistency of soft dough baba.

Knead with Speed \u200b\u200b2-3 leaf up to make the dough is glossy and detached from the walls.

Add the orange rind and continue to knead. Try this film (as seen in the pictures)

Finally enter the salt and let absorb.

Stop the machine and add the dried fruit. Knead the dough a few minutes stirring frequently so as to incorporate all the fruit.

Remove the leaf turning over the dough and seal with plastic wrap. Cover the bowl with a cover and let rise for 12 hours.

the morning following deflate the dough.

Heat oil to 175 ° C.

Withdraw small pieces of dough with your hands or the spoon and plunge into the hot oil.

Stir and cook until golden brown so dark.

Drain in paper towels and sprinkle with powdered sugar.