tag:blogger.com,1999:blog-10019163240470861972024-03-13T15:08:23.125+01:00Ragazze in Cucina“There is no spectacle on earth more appealing than that of a beautiful woman in the act of cooking dinner for someone she loves.” ― Thomas Wolfe.Francesca&Micolhttp://www.blogger.com/profile/07051900668442284011noreply@blogger.comBlogger15125tag:blogger.com,1999:blog-1001916324047086197.post-17872102659242319662016-06-14T22:05:00.001+02:002016-06-15T10:42:52.168+02:00Torta Red Velvet<span style="color: magenta;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #cc0000;"><b>Ingredienti per la base:</b></span></span></span><br />
<ul>
<li class="ingredient" itemprop="ingredients"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">300 g di zucchero semolato</span></span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">120 g di burro morbido</span></span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">2 uova grandi</span></span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">260 g di latticello (125 g di yogurt magro + 135 di latte parzialmente scremato o intero+ 1 cucchiaino di succo di limone)</span></span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">colorante alimentare rosso </span></span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">2 cucchiai rasi di cacao amaro (circa 18 g)</span></span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">275 g di farina 00 setacciata</span></span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">1 cucchiaino di bicarbonato</span></span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">1 cucchiaino di aceto bianco</span></span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">1 cucchiaino di estratto naturale di vaniglia</span></span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">lampomi freschi per guarnire </span></span></li>
</ul>
<span style="color: magenta;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #cc0000;"><b>Ingredienti per la crema: </b></span></span></span></span><br />
<ul>
<li class="ingredient" itemprop="ingredients"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">250 g mascarpone</span></span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">250 ml panna fresca</span></span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">80 g zucchero a velo</span></span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">mezzo cucchiaino di estratto naturale di vaniglia</span></span></li>
</ul>
<span style="color: magenta;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></span>
<span style="color: magenta;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #cc0000;"><b>Preparazione: </b></span></span></span></span><br />
<span style="color: magenta;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: red;"><br /></span></span></span></span>
<span style="color: magenta;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: red;"><span style="color: #990000;"><b>1 - La base</b></span></span></span></span></span><br />
<ul>
<li class="instruction" itemprop="recipeInstructions"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">Preparate il latticello mescolando lo yogurt con il latte ed il
succo di 1 cucchiaino di limone e facendo riposare per 20 minuti a
temperatura ambiente.</span></span></li>
<li class="instruction" itemprop="recipeInstructions"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">In una ciotola montate il burro
ammorbidito a temperatura ambiente con lo zucchero fino ad avere un composto chiaro e spumoso.</span></span></li>
<li class="instruction" itemprop="recipeInstructions"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">Aggiungete
al composto un uovo leggermente sbattuto e un cucchiaio di farina. </span></span></li>
<li class="instruction" itemprop="recipeInstructions"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">Quando il primo uovo si è amalgamato, aggiungete il secondo
sempre leggermente sbattuto e un altro cucchiaio di farina preso sempre
dal totale.</span></span></li>
<li class="instruction" itemprop="recipeInstructions"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">Aggiungete
il colorante al latticello che avete preparato in precedenza. </span></span></li>
<li class="instruction" itemprop="recipeInstructions"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">Setacciate il cacao ed aggiungetelo alla farina precedentemente setacciata.</span></span></li>
<li class="instruction" itemprop="recipeInstructions"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">Con
le fruste a velocità medio-bassa aggiungete metà del
latticello all'impasto e subito dopo la metà della miscela di cacao e
farina. </span></span></li>
<li class="instruction" itemprop="recipeInstructions"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">Ripetete il procedimento fino alla fine degli ingredienti. </span></span></li>
<li class="instruction" itemprop="recipeInstructions"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">In
una ciotolina mescolate il bicarbonato con l'aceto, si formerà una
leggera schiuma che dovrete subito aggiungere all'impasto.</span></span></li>
<li class="instruction" itemprop="recipeInstructions"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">Mescolate
brevemente fino ad avere un impasto ben amalgamato e liscio. Se necessario potete aggiungere altro colorante alimentare, .</span></span></li>
<li class="instruction" itemprop="recipeInstructions"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">Dividere
l'impasto in 3 teglie, precedentemente imburrate e infarinate, dal
diametro di 18 cm.</span></span></li>
<li class="instruction" itemprop="recipeInstructions"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">Cuocete
le torte in forno caldo a 170° per circa 25-30 minuti, se optate per lo
stampo unico prolungate la cottura per altri 15 minuti, prima di
sfornare fate sempre la prova stecchino, che deve uscire asciutto.</span></span></li>
<li class="instruction" itemprop="recipeInstructions"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">Lasciate
intiepidire le basi nella tortiera per 15 minuti, poi trasferitele su
una griglia per farle raffreddare completament. </span></span></li>
</ul>
<span style="color: magenta;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: red;"><span style="color: #990000;"><b>2 - La crema</b></span></span></span></span></span><br />
<ul>
<li><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">Mettete la ciotola e le fruste in freezer in modo
che la vostra crema si monti velocemente. </span></span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">Con le fruste a velocità
minima montate il mascarpone insieme alla panna fresca e lo zucchero a
velo. </span></span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">Aumentate la velocità man mano e fermatevi appena avrete un
composto cremoso.</span></span></li>
</ul>
<span style="color: magenta;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: red;"><span style="color: #990000;"><b>3 - La composizione</b></span></span></span></span></span><br />
<ul><span style="font-family: "georgia" , "times new roman" , serif;">
</span>
<li><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">Rifilate le basi per avere strati tutti uguali. </span></span></li>
<span style="font-family: "georgia" , "times new roman" , serif;">
</span>
<li><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">Mettete la prima
base su di un'alzata. </span></span></li>
<span style="font-family: "georgia" , "times new roman" , serif;">
</span>
<li><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">Con l'aiuto di una sac à poche usa e getta con
punta tonda di medie dimensioni applicate uno strato uniforme di farcia
al centro del dolce.</span></span></li>
<span style="font-family: "georgia" , "times new roman" , serif;">
</span>
<li><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">Posizionate la seconda base e procedete
come avete fatto in precedenza.</span></span></li>
<span style="font-family: "georgia" , "times new roman" , serif;">
</span>
<li><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">Ultimate il dolce con l'ultima base di
torta, mettete un leggero strato di crema e decorate con tanti
ciuffetti di crema al mascarpone lungo la circonferenza.</span></span></li>
<span style="font-family: "georgia" , "times new roman" , serif;">
</span>
<li><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">Decorate la torta con lamponi freschi e zucchero a velo. </span></span></li>
</ul>
<br />
<ul>
</ul>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: black;"><a href="https://4.bp.blogspot.com/-6GHY3V7EcEY/V2BjUBvEooI/AAAAAAAAAd4/IHmk-_aW-0MzRFJh2b7qKC6Vpl3bH2UygCLcB/s1600/825f14b638b317e3b0b07a5d8bf6de62.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://4.bp.blogspot.com/-6GHY3V7EcEY/V2BjUBvEooI/AAAAAAAAAd4/IHmk-_aW-0MzRFJh2b7qKC6Vpl3bH2UygCLcB/s400/825f14b638b317e3b0b07a5d8bf6de62.jpg" width="277" /></a></span></span></div>
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Francesca&Micolhttp://www.blogger.com/profile/07051900668442284011noreply@blogger.comtag:blogger.com,1999:blog-1001916324047086197.post-28444071577661581202016-06-14T20:57:00.004+02:002016-06-14T21:47:02.359+02:00È l'ora del FROSTING!<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://1.bp.blogspot.com/-PuC4ZltSNfo/V2BM8ivVtuI/AAAAAAAAAdw/nKd6VD9Rf1s2jbYYkwV95Ip5gqYUp15eQCKgB/s1600/IMG_6155cs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="https://1.bp.blogspot.com/-PuC4ZltSNfo/V2BM8ivVtuI/AAAAAAAAAdw/nKd6VD9Rf1s2jbYYkwV95Ip5gqYUp15eQCKgB/s400/IMG_6155cs.jpg" width="400" /></a></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div class="" style="clear: both; text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;">Uno degli elementi più amati dei cupcake è il frosting o la cosiddetta glassa.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span class="" id="result_box" lang="it"><span title="A good frosting can elevate a simple cupcake to a delicious, rich dessert.">Una buona glassa può elevare un semplice cupcake ad un delizioso, ricco dessert. </span><span title="Classic American buttercream is surprisingly easy to make, and can be adjusted to your personal preferences using added flavorings, and adjusting the ratio of the ingredients."> </span></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span class="" id="result_box" lang="it"><span title="Classic American buttercream is surprisingly easy to make, and can be adjusted to your personal preferences using added flavorings, and adjusting the ratio of the ingredients.">Ecco due ricette base per realizzare questa soffice delizia! </span></span></span></div>
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<span style="color: #a64d79;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><b><span class="" id="result_box" lang="it"><span title="Classic American buttercream is surprisingly easy to make, and can be adjusted to your personal preferences using added flavorings, and adjusting the ratio of the ingredients.">Crema al burro americana</span></span></b></span></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span class="" id="result_box" lang="it"><span title="Classic American buttercream is surprisingly easy to make, and can be adjusted to your personal preferences using added flavorings, and adjusting the ratio of the ingredients.">È sorprendentemente facile da fare, e può essere adattata alle proprie preferenze personali utilizzando aromi e
regolando il rapporto degli ingredienti. </span><span title="This is a very sweet, classic frosting that pairs well with most any flavor of cupcake.
">Si tratta di una glassa molto dolce, un classico che accompagna bene la maggior parte dei cupcake.</span></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Ingredienti:</b></span></div>
<ul>
<li><span style="font-family: "georgia" , "times new roman" , serif;"><span class="" id="result_box" lang="it"><span class=""></span>225 g di burro</span></span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;"><span class="" id="result_box" lang="it">350 g di zucchero a velo </span></span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;"><span class="" id="result_box" lang="it">1 cucchiaino di estratto di vaniglia</span></span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;"><span class="" id="result_box" lang="it">un pizzico di sale</span></span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;"><span class="" id="result_box" lang="it">2-3 cucchiai di latte o di panna</span></span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;"><span class="" id="result_box" lang="it">colorante a piacere </span></span></li>
</ul>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span class="" id="result_box" lang="it"><b><span class="">Preparazione:</span></b></span></span></div>
<ul>
<li><span style="font-family: "georgia" , "times new roman" , serif;"><span itemprop="description">Intiepidire leggermente il latte e nel
frattempo versare lo zucchero a velo e il burro
ammorbidito a temperatura ambiente</span><span itemprop="description"> in un recipiente.</span></span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;"><span itemprop="description">Lavorare il burro con lo zucchero fino ad ottenere una crema, aggiungendo di tanto in
tanto un poco di latte.</span></span></li>
</ul>
<span style="font-family: "georgia" , "times new roman" , serif;"><span itemprop="description"> </span></span><br />
<ul>
</ul>
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<span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://3.bp.blogspot.com/-8Z8B0DXSiNs/V2BM80Uy2PI/AAAAAAAAAdw/tD5EPT-5hWEEYCF3N4LZYoutRVspvKTyACKgB/s1600/Cupcakes%2Bwtih%2Btips.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="294" src="https://3.bp.blogspot.com/-8Z8B0DXSiNs/V2BM80Uy2PI/AAAAAAAAAdw/tD5EPT-5hWEEYCF3N4LZYoutRVspvKTyACKgB/s320/Cupcakes%2Bwtih%2Btips.jpg" width="320" /></a></span></div>
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<span style="color: #a64d79;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><b><span itemprop="description">Frosting al mascarpone</span></b></span></span></span><br />
<br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;"><b><span itemprop="description">Ingredienti: </span></b></span></span><br />
<ul>
<li><span style="font-family: "georgia" , "times new roman" , serif;">200 gr di mascarpone</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">100 ml di panna da montare</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">60 gr di zucchero a velo</span></li>
</ul>
<span style="font-family: "georgia" , "times new roman" , serif;"><b> Preparazione: </b></span><br />
<ul>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Montate la panna con le fruste e riponetela nel
frigorifero. </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Amalgamate bene il mascarpone con lo
zucchero a velo.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Unire la
panna montata delicatamente</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Decorate i vostri cupcakes </span></li>
</ul>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;"> <span style="color: #a64d79;"><i>"When I ate vanilla frosting straight from the can, I could feel God standing right nest to me like a real best friend, watching, and smiling, and wishing he had a mouth."</i></span></span></span></div>
<br />Francesca&Micolhttp://www.blogger.com/profile/07051900668442284011noreply@blogger.comtag:blogger.com,1999:blog-1001916324047086197.post-51995248278385181862016-06-14T20:09:00.001+02:002016-06-15T10:32:48.435+02:00Tartine ai fichi, rosmarino e formaggio di capra<b><span class="" id="result_box" lang="it"><span class="">Ingredienti:</span></span></b><span class="" id="result_box" lang="it"></span><br />
<ul>
<li><span class="" id="result_box" lang="it"> 4 fette di pane croccante</span></li>
<li>100 g di formaggio di capra spalmabile</li>
<li>4-5 fichi grandi</li>
<li>1-2 cucchiaini di rosmarino fresco finemente tritato</li>
<li>1-2 cucchiai di miele</li>
</ul>
<br />
<b>Preparazione: </b><br />
<ul>
<li><span class="" id="result_box" lang="it"><span class="">Tagliate il pane a fette e tostatelo leggermente</span></span></li>
<li><span class="" id="result_box" lang="it"><span class="">Spalmate ciascuna fetta di pane con il formaggio di capra</span></span></li>
<li><span class="" id="result_box" lang="it"><span class="">Lavate i fichi, rimuovete i gambi e tagliateli in fettine sottili</span></span></li>
<li><span class="" id="result_box" lang="it"><span class="">Adagiate i fichi sulle tartine</span></span></li>
<li><span class="" id="result_box" lang="it"><span class="">Cospargete il tutto con il rosmarino sminuzzato</span></span></li>
<li><span class="" id="result_box" lang="it"><span class="">Condite con miele a piacere</span></span><span class="" id="result_box" lang="it"><span class=""> </span></span></li>
<li><span class="" id="result_box" lang="it"><span class="">Godetevele! </span></span></li>
</ul>
<span class="" id="result_box" lang="it"><span class=""> </span></span><span class="" id="result_box" lang="it"><span class=""> </span></span><span class="" id="result_box" lang="it"><span class=""> </span></span><br />
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<span class="" id="result_box" lang="it"><span class=""></span></span>Francesca&Micolhttp://www.blogger.com/profile/07051900668442284011noreply@blogger.comtag:blogger.com,1999:blog-1001916324047086197.post-33348000959848065432016-06-13T21:29:00.000+02:002016-06-13T23:41:46.102+02:00Crêpes Suzette<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="https://1.bp.blogspot.com/-OV3IOFNKi3c/V18HlzslNbI/AAAAAAAAAbM/R3f7_3Oh5RAQGXl3vc3HCRnwHzptG5OGQCLcB/s1600/crepes2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://1.bp.blogspot.com/-OV3IOFNKi3c/V18HlzslNbI/AAAAAAAAAbM/R3f7_3Oh5RAQGXl3vc3HCRnwHzptG5OGQCLcB/s320/crepes2.jpg" width="320" /></a><b>Ingredienti per 6</b><br />
<ul style="text-align: left;">
<li>Crêpes <b>500 g</b></li>
<li>zucchero vanigliato<b> 50 g</b></li>
<li>arance non trattate <b>2</b></li>
<li>limone non trattato <b>1</b></li>
<li>burro <b>50 g</b></li>
<li>acqua di fiori d'arancio <b>10 ml</b></li>
<li>Kirsh <b>40 ml</b></li>
<li><span class="ingredient">Curaçao bianco <b>40 ml</b></span></li>
<li><span class="ingredient">Rum <b>60 ml</b></span></li>
<li><span class="ingredient">Maraschino <b>20 ml</b></span></li>
</ul>
<span class="ingredient"></span><br />
<ul style="text-align: left;">
<li><span class="ingredient">Kirsh,</span><span class="ingredient"><span class="ingredient"> Curaçao bianco</span> e Maraschino sono sostituibili con <b>150 ml</b> di Grand Marnier </span></li>
</ul>
<span class="ingredient"> </span><br />
<div>
<br />
<b><span class="ingredient">1 - La salsa </span></b><br />
<b><span class="ingredient"><br /></span></b>
<br />
<ul style="text-align: left;">
<li><span class="ingredient">Lavate accuratamente sotto l'acqua corrente, sfregandoli con le mani, le arance e il limone.</span></li>
<li><span class="ingredient">Asciugateli con un telo.</span></li>
<li><span class="ingredient">Grattuggiate la buccia raccogliendola in una ciotola, aggiungete 40 g di zucchero, mescolate gli ingredienti.</span></li>
<li><span class="ingredient">Tagliate a metà gli agrumi, spremete il succo, filtratelo direttamente in una casseruola.</span></li>
<li><span class="ingredient">Aggiungete il burro e le scorzette con lo zucchero, mescolate.</span></li>
<li><span class="ingredient">Portate a bollore e aggiungete l'acqua di fiori d'arancio e i liquori, meno 20 ml di rum.</span></li>
<li><span class="ingredient">Mescolate, riportate a bollore e togliete dal fuoco.</span></li>
</ul>
<br />
<span class="ingredient"><b>2 - Il dolce </b></span><br />
<br />
<ul style="text-align: left;">
<li><span class="ingredient">Versate in una larga padella 100 ml di salsa, aggiungete le </span>crêpes, una alla volta, e fatele ricoprire di salsa.</li>
<li><span class="ingredient"> </span>Ripiegatele prima a metà, quindi nuovamente a metà, sistematele contro il bordo della padella.</li>
<li>Procedete con la <span class="ingredient"> </span>crêpe successiva, ripiegatela in quattro; continuate così fino a coprire il fondo della padella.</li>
<li>Cospargete con 1 cucchiaio di zucchero e versate 2 cucchiai di rum; fiammeggiate la preparazione <span style="font-size: x-small;">(</span><i><span style="font-size: x-small;">Scostate la padella e ripiegatela leggermente verso il bordo; in questo modo i vapori alcolici prendono fuoco)</span>.</i></li>
<li>Procedete con le crêpes e la salsa ancora rimasti.</li>
</ul>
</div>
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<b>3 - La presentazione</b></div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
<ul style="text-align: left;">
<li>Togliete dal fuoco, scolate le crêpes, suddividendole nei piatti singoli</li>
<li>Irroratele con 1-2 cucchiai dello sciroppo di cottura e servite.</li>
</ul>
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<span style="font-size: large;"><b> <span class="short_text" id="result_box" lang="fr"><span class="">Bon appétit!</span></span></b></span></div>
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Francesca&Micolhttp://www.blogger.com/profile/07051900668442284011noreply@blogger.comtag:blogger.com,1999:blog-1001916324047086197.post-54015559455511470012015-09-09T16:54:00.001+02:002016-06-13T23:40:29.698+02:00Mani in pasta<div dir="ltr" style="text-align: left;" trbidi="on">
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Red Velvet & torta al limone con ganache al cioccolato fondente</div>
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Francesca&Micolhttp://www.blogger.com/profile/07051900668442284011noreply@blogger.comtag:blogger.com,1999:blog-1001916324047086197.post-15070455827897436352014-11-14T13:48:00.001+01:002016-06-15T10:42:17.614+02:00Tiramisù English Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Georgia,"Times New Roman",serif;">Delicious Italian Tiramisù!</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">
</span><style type="text/css">p { margin-bottom: 0.21cm; }a:link { }</style><div lang="zxx" style="margin-bottom: 0cm;">
<span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://www.blogger.com/null" name="cite_ref-Wilbur_2006_1-0"></a><a href="https://www.blogger.com/null" name="cite_ref-2"></a>
<b>Tiramisu</b>,
meaning "pick me up", "cheer me up", "wake
me up" or "lift me up", is a popular
coffee-flavored Italian dessert. </span></div>
<div lang="zxx" style="margin-bottom: 0cm;">
<span style="font-family: Georgia,"Times New Roman",serif;">It is made of lady’s fingers
(Italian: <i>Savoiardi</i>) dipped in coffee, layered
with a whipped mixture of eggs, sugar, and mascarpone cheese,
flavoured with cocoa. Its origins are often disputed among
Italian regions such as Veneto, Friuli Venezia Giulia, Piedmont, and
others.</span></div>
<div lang="zxx" style="margin-bottom: 0cm;">
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<div lang="zxx" style="margin-bottom: 0cm;">
<span style="font-family: Georgia,"Times New Roman",serif;">Here you can find the recipe and the procedure explained step by step in English:</span></div>
<div lang="zxx" style="margin-bottom: 0cm;">
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;">
</span><span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://drive.google.com/file/d/0B2-S4L-o-5C9VzR4QVZ0aXBJV2c/view?usp=sharing">https://drive.google.com/file/d/0B2-S4L-o-5C9VzR4QVZ0aXBJV2c/view?usp=sharing</a></span><br />
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Francesca&Micolhttp://www.blogger.com/profile/07051900668442284011noreply@blogger.comtag:blogger.com,1999:blog-1001916324047086197.post-71437598042698749362014-07-02T10:27:00.001+02:002016-06-14T19:52:47.324+02:00Pizza!<div dir="ltr" style="text-align: left;" trbidi="on">
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La ricetta della pizza è davvero favolosa! Invece di dividere l'impasto stendetelo tutto in una teglia.</div>
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Fatelo lievitare ancora 1 ora e poi conditelo con il pomodoro e l'origano. </div>
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Infornate per dieci minuti, poi togliete la teglia dal forno, aggiungete gli altri ingredienti (peperoni, zucchine grigliate, wurstel, mozzarella, pomodorini...) e infornate fino a cottura ultimata. </div>
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Buona festa!</div>
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<b>Ingredienti:</b></div>
<ul style="text-align: left;">
<li>500 g di farina 0</li>
<li>1 cubetto di lievito di birra fresco o 2 bustine di lievito di birra secco</li>
<li>4 cucchiai di olio extravergine di oliva</li>
<li>mezzo cucchiaino di zucchero</li>
<li>1 cucchiaino colmo di sale fino</li>
<li>250 g di acqua tiepida</li>
</ul>
Sulla spianatoia o nel robot versare la farina, il lievito e lo zucchero sciolti in poca acqua tiepida, l'olio ed impastare con la restante acqua ed il sale, fino ad ottenere un impasto liscio ed elastico.<br />
Ungere una ciotola grande e mettervi l'impasto, coprire con pellicola e far lievitare per 2 ore circa. Spezzare l'impasto in 2 parti, stenderlo nelle teglie e far riposare un ora.<br />
Condire e infornare a 240°C per 20 minuti circa.<br />
La pizza è servita!<br />
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Francesca&Micolhttp://www.blogger.com/profile/07051900668442284011noreply@blogger.comtag:blogger.com,1999:blog-1001916324047086197.post-59040729051134638562014-07-02T10:13:00.002+02:002016-06-14T20:01:32.059+02:00Pane alla cannella<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: rgba(255, 255, 255, 0);"><b>Ingredienti:</b></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: rgba(255, 255, 255, 0);"><br style="margin: 0px; padding: 0px;" /><b>450 g</b> di farina<br style="margin: 0px; padding: 0px;" /><b>1</b> cubetto di lievito di birra<br style="margin: 0px; padding: 0px;" /><b>225 ml</b> di latte<br style="margin: 0px; padding: 0px;" /><b>60 g</b> di zucchero<br style="margin: 0px; padding: 0px;" /><b>60 g</b> di burro<br style="margin: 0px; padding: 0px;" /><b>10 g</b> di sale fino<br style="margin: 0px; padding: 0px;" /><br style="margin: 0px; padding: 0px;" /><b style="margin: 0px; padding: 1em 0px;">Per il ripieno:</b></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: rgba(255, 255, 255, 0);"><b style="margin: 0px; padding: 1em 0px;"> </b><br style="margin: 0px; padding: 0px;" /><b>10 g</b> di cannella<br style="margin: 0px; padding: 0px;" /><b>65 g</b> di zucchero</span></span><br />
<br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Procedimento:</b></span></div>
<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<ul>
<li><span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: rgba(255, 255, 255, 0);">Mescolare la farina con il lievito sbriciolato e il latte.</span></span><span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: rgba(255, 255, 255, 0);"> </span></span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: rgba(255, 255, 255, 0);">Unire poi il burro fuso, non troppo caldo, il sale e lo zucchero.</span></span><span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: rgba(255, 255, 255, 0);"> </span></span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: rgba(255, 255, 255, 0);">Impastare bene e lasciare lievitare per un paio d’ore.</span></span><span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: rgba(255, 255, 255, 0);"> </span></span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: rgba(255, 255, 255, 0);">Stendere l’impasto dandogli una forma rettangolare e farcirlo con lo zucchero mescolato alla cannella.</span></span><span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: rgba(255, 255, 255, 0);"> </span></span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: rgba(255, 255, 255, 0);">Arrotolare quindi il pane aiutandosi con la carta da forno e trasferirlo in uno stampo da plum cake.</span></span><span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: rgba(255, 255, 255, 0);"> </span></span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: rgba(255, 255, 255, 0);">Cuocere a 190°, forno statico, per 35 minuti.</span></span></li>
</ul>
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Francesca&Micolhttp://www.blogger.com/profile/07051900668442284011noreply@blogger.comtag:blogger.com,1999:blog-1001916324047086197.post-67472310167310346002014-02-15T17:09:00.001+01:002016-06-15T10:36:14.093+02:00Torta Tenerina<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><b>Ingredienti:</b></span></span><br />
</div>
<div style="text-align: left;">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: inherit;"><br /></span></span></span></div>
<div style="text-align: left;">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: inherit;">
</span></span></span></div>
<ul class="ingredients" style="line-height: 20px; list-style: outside none none; margin: 0px 0px 20px; padding: 0px 0px 0px 30px; text-align: left;">
<li class="ingredient" style="background-image: url("https://www.veraincucina.com/wp-content/themes/foodpress/images/ul-dot.png"); background-repeat: no-repeat no-repeat; list-style: outside none none; margin: 0px 0px 10px; padding: 0px 0px 0px 16px;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: inherit;"><span class="amount" style="margin: 0px; padding: 0px;">100 gr</span> <span class="name" style="margin: 0px; padding: 0px;"><a href="http://www.veraincucina.com/ingredient/di-zucchero/" style="color: #b66576; margin: 0px; padding: 0px; text-decoration: none;">zucchero</a></span></span></span></span></li>
</ul>
<div style="text-align: left;">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: inherit;">
</span></span></span></div>
<ul class="ingredients" style="line-height: 20px; list-style: outside none none; margin: 0px 0px 20px; padding: 0px 0px 0px 30px; text-align: left;">
<li class="ingredient" style="background-image: url("https://www.veraincucina.com/wp-content/themes/foodpress/images/ul-dot.png"); background-repeat: no-repeat no-repeat; list-style: outside none none; margin: 0px 0px 10px; padding: 0px 0px 0px 16px;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: inherit;"><span class="amount" style="margin: 0px; padding: 0px;">150 gr</span> <span class="name" style="margin: 0px; padding: 0px;"><a href="http://www.veraincucina.com/ingredient/burro-2/" style="color: #b66576; margin: 0px; padding: 0px; text-decoration: none;">Burro</a></span> </span></span></span></li>
</ul>
<div style="text-align: left;">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: inherit;">
</span></span></span></div>
<ul class="ingredients" style="line-height: 20px; list-style: outside none none; margin: 0px 0px 20px; padding: 0px 0px 0px 30px; text-align: left;">
<li class="ingredient" style="background-image: url("https://www.veraincucina.com/wp-content/themes/foodpress/images/ul-dot.png"); background-repeat: no-repeat no-repeat; list-style: outside none none; margin: 0px 0px 10px; padding: 0px 0px 0px 16px;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: inherit;"><span class="amount" style="margin: 0px; padding: 0px;">200 gr</span> <span class="name" style="margin: 0px; padding: 0px;"><a href="http://www.veraincucina.com/ingredient/cioccolato-fondente/" style="color: #b66576; margin: 0px; padding: 0px; text-decoration: none;">cioccolato fondente</a></span></span></span></span></li>
</ul>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: inherit;">
</span></span></span></div>
<ul class="ingredients" style="line-height: 20px; list-style: outside none none; margin: 0px 0px 20px; padding: 0px 0px 0px 30px; text-align: left;">
<li class="ingredient" style="background-image: url("https://www.veraincucina.com/wp-content/themes/foodpress/images/ul-dot.png"); background-repeat: no-repeat no-repeat; list-style: outside none none; margin: 0px 0px 10px; padding: 0px 0px 0px 16px;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: inherit;"><span class="amount" style="margin: 0px; padding: 0px;">3 </span><span class="name" style="margin: 0px; padding: 0px;"><a href="http://www.veraincucina.com/ingredient/uova/" style="color: #b66576; margin: 0px; padding: 0px; text-decoration: none;">uova</a></span></span></span></span></li>
</ul>
<div style="text-align: left;">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: inherit;">
</span></span></span></div>
<ul class="ingredients" style="line-height: 20px; list-style: outside none none; margin: 0px 0px 20px; padding: 0px 0px 0px 30px; text-align: left;">
<li class="ingredient" style="background-image: url("https://www.veraincucina.com/wp-content/themes/foodpress/images/ul-dot.png"); background-repeat: no-repeat no-repeat; list-style: outside none none; margin: 0px 0px 10px; padding: 0px 0px 0px 16px;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: inherit;"><span class="amount" style="margin: 0px; padding: 0px;">3 cucchiai</span> <span class="name" style="margin: 0px; padding: 0px;"><a href="http://www.veraincucina.com/ingredient/farina/" style="color: #b66576; margin: 0px; padding: 0px; text-decoration: none;">Farina</a></span></span></span></span></li>
</ul>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: inherit;">
</span></span></span></div>
<ul class="ingredients" style="line-height: 20px; list-style: outside none none; margin: 0px 0px 20px; padding: 0px 0px 0px 30px; text-align: left;">
<li class="ingredient" style="background-image: url("https://www.veraincucina.com/wp-content/themes/foodpress/images/ul-dot.png"); background-repeat: no-repeat no-repeat; list-style: outside none none; margin: 0px 0px 10px; padding: 0px 0px 0px 16px;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: inherit;"><span class="amount" style="margin: 0px; padding: 0px;">1/2 tazza</span> <span class="name" style="margin: 0px; padding: 0px;"><a href="http://www.veraincucina.com/ingredient/latte-intero/" style="color: #b66576; margin: 0px; padding: 0px; text-decoration: none;">Latte intero</a></span></span></span></span></li>
</ul>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: inherit;">
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: inherit;"><span style="background-color: rgba(255, 255, 255, 0);">In un pentolino a bagnomaria far fondere il cioccolato con 1/2 tazza di latte. Lavorare i tuorli con lo zucchero e quando saranno spumosi aggiungere il burro ammorbidito. Continuando a lavorare l’impasto aggiungere la farina e poi il cioccolato fuso intiepidito. Per ultimo aggiungere gli albumi montati a neve ferma, incorporandoli dal basso verso l’alto. Mettere l’impasto in una tortiera e cuocere in forno già caldo a 180° per 30 minuti. Spolverare con zucchero a velo prima di servire.</span></span></span></span></div>
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Francesca&Micolhttp://www.blogger.com/profile/07051900668442284011noreply@blogger.comtag:blogger.com,1999:blog-1001916324047086197.post-90209439220813180062014-02-15T14:52:00.000+01:002016-06-15T10:36:34.438+02:00Torta di Ricotta <div dir="ltr" style="text-align: left;" trbidi="on">
Torta di ricotta (ricetta della latteria di S. Floreano, Buia, Udine)<br />
<br />
Ingredienti:<br />
<br />
Per la pasta:<br />
- farina 300 g<br />
- burro 100 g<br />
- 1 uovo<br />
- 1 lievito<br />
- 1 pizzico di sale<br />
- buccia grattugiata di un limone<br />
- zucchero 100 g<br />
<br />
Per il ripieno:<br />
- ricotta 300 g<br />
- zucchero 100 g (anche meno)<br />
- mandorle 50 g<br />
- 1 uovo<br />
- 1 manciata di amaretti<br />
- 2 cucchiai di panna liquida o latte<br />
<br />
Preparazione:<br />
<br />
Per la pasta fare un "briciolame" con le mani unendo tutti gli ingredienti.<br />
<br />
Per il ripieno sbattere bene l'uovo intero con lo zucchero. Unirvi poi la ricotta passata al setaccio, le mandorle macinate finissime insieme con gli amaretti, rendendo morbido l'impasto con 1-2 cucchiaiate di panna o latte.<br />
<br />
Coprire il fondo della tortiera con metà pasta, unire il ripieno, infine il resto del "briciolame".<br />
Infornare per 45 minuti a 180 gradi.<br />
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Francesca&Micolhttp://www.blogger.com/profile/07051900668442284011noreply@blogger.comtag:blogger.com,1999:blog-1001916324047086197.post-54891777310473839642012-10-21T11:56:00.002+02:002016-06-15T10:36:51.919+02:00Torta alle mele<div dir="ltr" style="text-align: left;" trbidi="on">
<h4 style="text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">Q<span style="font-size: small;">uesta ricetta è semplice, veloce e perfetta per qualsiasi occasione</span></span>.</span></h4>
<span style="font-family: "georgia" , "times new roman" , serif;">Ora che arriva l'inverno cosa c'è di meglio che sedersi in compagnia con le amiche a chiaccherare davanti a un tè con una fetta di torta?</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Ecco la ricetta che fa al caso vostro:</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span>
<span style="font-family: "georgia" , "times new roman" , serif;"></span>
<span style="font-family: "georgia" , "times new roman" , serif;"></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><i>Ingredienti</i>:</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">4 uova</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">lo stesso peso di farina,di burro,di zucchero</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">un cucchiaino di cannella</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">un cucchiaino di lievito per dolci</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 mele(qualsiasi genere)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">un pizzico di sale</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">P<span style="font-size: small;">er prima cosa lavare le mele, sbucciarle,tagliarle a spicchi grossi(dividere la mela in quarti poi i quarti dimezzarli). Poi pesare le uova e poi in base a questo pesare la farina ,lo zucchero e il burro che dovranno essere uguali alle uova. In una ciotola dai bordi alti montare il burro e lo zucchero fino a che risulti un composto bianco e spumoso.Al burro montato aggiungere un pizzico di sale e il primo </span></span></span> <br />
<span style="font-family: "georgia" , "times new roman" , serif;">uovo.Amalgamate con le fruste elettriche a velocità minima quando si è "assorbito" ripetere l'operazione con le altre tre uova ,da aggiungere <u>sempre una alla volta</u>(appena si è assorbita una aggiungere l'altra etc...)</span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: right;"><tbody>
<tr><td style="text-align: center;"><span style="font-family: "georgia" , "times new roman" , serif;"><a href="http://2.bp.blogspot.com/-FPCNWDA3hpU/UJEujwA24KI/AAAAAAAAALI/brdYDM37XUo/s1600/DSC_0608.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="ragazzeincucina" border="0" height="240" src="https://2.bp.blogspot.com/-FPCNWDA3hpU/UJEujwA24KI/AAAAAAAAALI/brdYDM37XUo/s320/DSC_0608.JPG" title="" width="320" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></td></tr>
</tbody></table>
<span style="font-family: "georgia" , "times new roman" , serif;">Questo punto aggiungere la farina setacciata e mescolare sempre a velocità minima.In seguito versate il cucchiaino di cannella. Mescolare bene e mettere in una teglia di 26cm di diametro (se è più piccola seguire la ricetta con lo stesso procedimento partendo dal peso di 3 uova)Prendere le mele inciderle sul dorso col coltello e posizionarle come più vi piace sull'impasto con delicatezza.Cospargere il tutto con una spolverata di cannella e di zucchero(per chi preferisce anche di canna)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Infornare a 180° fino a quando non si scurirà e ne sentirete l'ottimo profumo(20' circa, dipende dal forno)</span></div>
Francesca&Micolhttp://www.blogger.com/profile/07051900668442284011noreply@blogger.comtag:blogger.com,1999:blog-1001916324047086197.post-28247428827012368802012-04-26T20:05:00.002+02:002016-06-15T10:37:12.015+02:00Biscotti alle spezie<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "georgia" , "times new roman" , serif;"><b><i>Ingredienti: </i><span style="font-style: normal;"> </span></b></span><br />
<br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-style: normal;">150g
di farina di mais macinata finemente, </span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-style: normal;">150g di farina bianca, </span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-style: normal;">150g di
burro, </span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-style: normal;">150g di zucchero, </span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-style: normal;">3 tuorli d'uovo,</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-style: normal;">la buccia gratuggiata di 1
limone oppure d'arancia, </span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-style: normal;">1 cucchiaino di spezie miste in polvere
(zenzero, cannella, anice stellato, chiodi di garofano), </span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-style: normal;">1 cucchiaio
di zucchero a velo, </span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-style: normal;">100g di cioccolato fondente.</span></span></div>
<div style="font-style: normal; margin-bottom: 0cm;">
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<b><span style="font-family: "georgia" , "times new roman" , serif;">Preparazione:</span></b><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-style: normal;">Setacciate
la farina bianca e mescolatela </span><span style="font-style: normal;">a</span><span style="font-style: normal;">
quella di mais; disponetele a fontana, mettete al centro il burro
ammorbidito, lo zucchero, i tuorli d'uovo, le spezie miste e la
buccia di limone o di arancia.</span></span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-style: normal;">Impastate
velocemente gli ingredienti </span><span style="font-style: normal;">con
le dita senza lavorare troppo l'impasto. Avvolgetelo nella pellicola
trasparente e fatelo riposare in frigo per un'ora.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><a href="http://4.bp.blogspot.com/-6-pB7MhUC3c/T5mN3zzAmJI/AAAAAAAAAKM/3uMQU1d_FvI/s1600/_dsc5005.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="265" src="https://4.bp.blogspot.com/-6-pB7MhUC3c/T5mN3zzAmJI/AAAAAAAAAKM/3uMQU1d_FvI/s400/_dsc5005.jpg" width="400" /></a></span></div>
<span style="font-family: "georgia" , "times new roman" , serif;">Stendete poi
l'impasto fino ad avere una sfoglia di 3mm circa e ritagliate i
biscotti com forme a piacere. Disponeteli su una placca ricoperta con
carta da forno e cuoceteli nel forno preriscaldato a 180° per 12-15
minuti fino a che non avranno assunto un colore dorato.</span></div>
<div style="font-style: normal; margin-bottom: 0cm;">
<span style="font-family: "georgia" , "times new roman" , serif;">Nel frattempo
sciogliete a bagnomaria il cioccolato fondente e quando i biscotti si
saranno raffreddati intingeteli a metà e lasciateli asciugare su un
foglio di carta da forno.</span><br />
<br /></div>
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Francesca&Micolhttp://www.blogger.com/profile/07051900668442284011noreply@blogger.comtag:blogger.com,1999:blog-1001916324047086197.post-46108284188366284582012-01-30T18:24:00.000+01:002016-06-14T20:08:19.903+02:00Frittelle di carnevale<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b>Ingredienti:</b></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1/2 litro di latte, </span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">100g burro ammorbidito, </span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">50g zucchero, </span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">350g farina, </span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">6 uova, </span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1 bustina di vanillina,</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">sale, </span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">rum</span></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><a href="http://1.bp.blogspot.com/-ZKuC2bEK5Wc/TybRyaFE-_I/AAAAAAAAAHc/TL3SaaIURc4/s1600/frittelle-di-carnevale.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="296" src="https://1.bp.blogspot.com/-ZKuC2bEK5Wc/TybRyaFE-_I/AAAAAAAAAHc/TL3SaaIURc4/s320/frittelle-di-carnevale.jpg" width="320" /></a><b>I</b>n un contenitore capiente mettete latte con il burro, la vanillina e il sale. Aggiungete la farina e mescolate energicamente per evitare la formazione di grumi. Aggiungete una per volta le uova e amalgamate con il mestolo, fino a ottenere un impasto liscio e cremoso. Aggiungete un cucchiaio di rum.</span></span><style type="text/css">
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Fate riscaldare l’olio in una casseruola e con un cucchiaio formate delle palline di impasto e friggetele. Quando le fritole avranno assunto un colore dorato, fatele riposare su un foglio di carta</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">assorbente.</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b>BUON APPETITO</b> !!!!</span></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><i>Consiglio: sono ottime farcite con la crema pasticcera, la nutella, il miele o la marmellata e poi spolverate di zucchero a velo.</i></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><i>Oppure potete ammollare nel rum dell' uva passa e aggiungerla all'impasto.</i></span></span></div>
Francesca&Micolhttp://www.blogger.com/profile/07051900668442284011noreply@blogger.comtag:blogger.com,1999:blog-1001916324047086197.post-69521349430186866972011-12-30T14:12:00.000+01:002011-12-30T17:21:22.226+01:00Per decorare la tavola<b><span style="font-size: large;">CUBETTI DI GHIACCIO SPECIALI:</span></b><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-lYBVDW9hnZw/Tv3k5mAQIoI/AAAAAAAAACs/gino_MiW-h0/s1600/ghiaccio.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="156" src="http://4.bp.blogspot.com/-lYBVDW9hnZw/Tv3k5mAQIoI/AAAAAAAAACs/gino_MiW-h0/s200/ghiaccio.jpeg" width="200" /></a></div>Potete offrire aperitivi, cocktail e digestivi particolari, durante il periodo natalizio, con un cubetto di ghiaccio in cui avrete fatto gelare un grano di ribes, una piccola foglie d'edera o un ciuffetto di pino.Francesca&Micolhttp://www.blogger.com/profile/07051900668442284011noreply@blogger.comtag:blogger.com,1999:blog-1001916324047086197.post-17208050964034308582011-12-30T11:12:00.001+01:002011-12-30T17:24:30.359+01:00Per decorare la tavola<b><span style="font-size: large;">I CUCCHIAINI CARAMELLATI:</span></b><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-681gCC6mIEo/Tv3lWzDbkSI/AAAAAAAAAC4/1xk4HBb1IUE/s1600/cucchiaino.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-681gCC6mIEo/Tv3lWzDbkSI/AAAAAAAAAC4/1xk4HBb1IUE/s200/cucchiaino.jpeg" width="190" /></a></div>per zuccherare il caffè, il tè o la tisana niente di meglio di un cucchiaino dolce, che si scioglierà piacevolmente nel liquido caldo, dolcificandolo.<br />
Per prepararlo, caramellate almeno 3 cucchiai di zucchero semolato in un pentolino con il doppio fondo e, quando lo zucchero è sciolto al punto giusto, immergetevi i cucchiaini roteandoli per raccogliere bene il caramello.<br />
Una volta caramellati, toglieteli subito dal fuoco e lasciateli asciugare in piedi. inserendoli in un contenitore di forma verticale più basso dei cucchiaini stessi.<br />
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