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sweet chestnut or panzerotti Christmas "

Every year at home preparing for Christmas, the turnovers, the most famous calzoncelli like chestnuts. I think every region but every family has the recipe! I present that of my grandmother, as they always did for all of us ! Whenever always seem better, last year took out the package with the recipe and I ho copiato per me e per voi :) Con questa ricetta vi lascio i miei auguri per un sereno 2011!!

Ingredienti:

x la sfoglia :

1 kg di farina
4 uova intere
100 g di burro
200 g di zucchero
350 g di vino bianco circa ( o spumante)

x il ripieno :

2 kg di purea di castagne (3 kg di castagne fresche con la bucccia)
75 g di cacao
200 g di zucchero
350 g di cioccolato fondente
200 g di miele

Procedimento:

Prepare the filling first, starting from 3 kg of fresh chestnuts in their skins. Remove the outer peel the chestnuts, place them in a large pot, cover with cold water and cook for about 40 minutes from boiling. When the chestnuts are cooked, drain a little at a time, depriving them of the second peel and pass through a sieve or food mill. The puree can be prepared by the advance and freeze in bags suitable but no more than the 300 g of weight per bag. Melt in a pan in a water bath sugar, chopped chocolate and honey. Add this mixture to the chestnut puree, then add the cocoa and stir until blended.

hours Prepare the dough, pour the flour and make a classical fountain. Add the eggs, softened butter, cut into pieces and sugar.

Begin to knead gradually add the white wine or champagne. The mixture should be soft but not sticky.

work until the dough is smooth and homogeneous.

Roll out the dough very thin, spread the filling by the heaps of stuffed spaced. Turn the dough to cover the piles of compost and crop forming rectangles with wheel cutter (rpocedimento is the same as that of ravioli).

sure that the edges are securely glued panzerotti otherwise moisten with a little water or milk and apply pressure with your fingers. Attention because, if not sealed properly, the turnovers are likely to open during cooking. Fry the turnovers placing them in hot oil and drain on paper towels.

With these doses come out many many turnovers but we are very numerous and lasted a few days:))

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Tronchetto Christmas Cake with

You have done all the trunk of Christmas? I present my own, filled with the famous Camy cream ! It 's the first time I try this cream and I was pretty happy! In addition I had a helper in preparing this valuable trunk, my niece! In some pictures you can also see her hand:) The decorations were hand made with fondant icing Decorate ! I take this opportunity to remind the game forum, I would recommend participation of so many!

Ingredienti x una teglia 40x32 cm:

x la pasta biscotto :

6 uova
72 g di farina 00
120 g di zucchero
48 g di cacao
1 bustina di vanillina
1 cucchiaino di lievito

x la farcitura :

500 g di mascarpone
1 tubetto di latte condensato (170 g)
250 ml di panna montata

100 g di cioccolato fondente

x la bagna:

100 ml di acqua
1 cucchiai di zucchero
1 cucchiai di rhum

x la copertura :

200 ml di panna
100 g di cioccolato fondente

x le decorazioni :

colored sugar icing fondant
Decorate

Procedure:

First prepare the biscuit dough. In a bowl beat the egg yolks with sugar until mixture is light and fluffy ottenre. Add the egg whites until stiff and mix with a whisk gently from bottom to top without disassembling everything. In separate bowl mix the flour, cocoa, baking powder and vanilla and add to mixture stirring plate to obtain a homogeneous mixture. Pour into a greased and floured baking pan and bake at 180 degrees for about 15 minutes.

Prepare Camy cream , I have made in the Kenwood K beater, but of course you can do with the classic electric whips! Mix the mascarpone with whips and add slowly the condensed milk.

Add the whipped cream and mix gently.

Pulling now the cookie dough from the oven and place on a wet towel, wrung out and covered with powdered sugar! Roll up for the longest side and let cool.

Meanwhile

Prepare cover, place the cream and the chocolate in a saucepan on the stove and keep in water bath until the chocolate has melted. When the mixture has cooled completely, mount with electric whips.

finally Prepare the syrup by boiling water with 1 tablespoon sugar and 1 tablespoon of rum. Allow to cool.

Assembly:

Now that everything is ready, let the assembly of the socket. Unroll gently Lapasta cookie, sprinkle with the wet, apply a layer of Camy cream and cover with grated dark chocolate. Roll again and let rest in refrigerator for about 20 minutes.

Take the roll out of the fridge and cut 3 pieces from the main trunk lay along the sides and top to form the branches.

Coat the roof with a spatula and record with a fork to create the streaks of the trunk. The ends are lighter in color because I cover advanced mixed with a little cream Camy I had kept aside!

Decorate as desired, I used the colored sugar homemade and decorations made from fondant icing Decorate . I prepared mushrooms and holly and I placed them on the trunk just before serving.

Actually I have prepared two, one for Christmas Eve at the home of relatives of my husband and one for Christmas Day at my house! Here is a photo taken with the phone the other before the attack:)

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Hello everyone, been a good Christmas?

Cocogianni , a user of forum , has launched a nice game that consists of advice to someone else's recipe to be implemented over the next month and to achieve this is to photograph and post on the forum. The first recommended in writing the second and so on, the last recommended first.
What do you think? To me it seemed like a good idea to share our recipes and swap tips in the kitchen!

Register and you too if you have a blog or a website, why not spread the news? Sure we are waiting for your participation here . The rules are simple:


1) Be registered in the forum if you're not already ( registration )
2) Leave a response at this link indicating your nick and consent to participate in the game!
3) Registration is open until February 15!
4) Participants will be enrolled as a enumerated list. The first recommended in writing the prescription to the second and so on, the last piece of advice ... the first recipe you will receive it by mail or by private message on the forum!
5) The game ends on March 15 and the participant in addition to the recipe to the photograph and post on the forum!
6) Recipes can be both sweet and savory.
7) and I will choose the Cocogianni performed best recipe and the one who made the will receive a surprise prize!

The banner of the game is as follows:

If you want to expose the banner of the game in your blog picked up the following lines of code and if you want to do some advertising.

<p> <a href="http://zasusa.forumattivo.com/t91-facciamo-un-gioco"> <img src="http://img59.imageshack.us/img59/7953/giocoforum.jpg" /> </a> </p>

At the end of the recipes will be compiled into a pdf freely downloadable by all.

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Game Forum decoration effect basket

Yesterday was my birthday .... I turned out 26 candles! I thought of so many different decorations for my cake but in the end I chose the effect basket which had been discussed in the forum, here! The basket is a decoration that I had never done, so what better time to try? I prepared a whole chocolaty cake, I say the whole 'black' ... sponge cake with chocolate cream and covered with chocolate cream and chocolate ... because when we celebrate, we must do it properly:))

Ingredients for a mold of 26 cm x

the sponge cake with chocolate:


6 eggs 225 g sugar 190 g flour 00

40 g 1 tablespoon baking cocoa


x la farcia:

crema pasticcera
150 g di cioccolato fondente
200 ml di panna montata

x la bagna:

200 ml di acqua
2 cucchiai di zucchero
2 cucchiai di rhum

x la copertura:

500 ml di panna
200 g di cioccolato fondente
biscotti roll q.b.

Procedimento:

Innanitutto preparare il pan di spagna al cacao. Separare i tuorli dagli albumi. Montare gli albumi a neve ben ferma aggiungendo 75 g di zucchero verso la fine. In un'altra ciotola sbattere i tuorli con lo zucchero rimanente fino ad ottenere una crema bianca e spumosa. Add the egg whites and mix gently. In separate bowl mix the flour, cocoa and baking powder, add the dry mixture and stir to remove the floor without doing anything. Pour the mixture into a mold greased and floured and bake at 180 degrees in preheated oven for 40 minutes (do not open the oven during cooking).

Meanwhile prepare the custard . Pour into a large pot, sugar and flour. Pour the hot milk and stir, making sure to thread the formation of lumps. Beat the egg yolks and add to mixture, stirring constantly. Place on stove and cook in a double boiler over low heat for about 15 minutes until the cream thickens. When the cream is ready to turn off the heat and add the chopped chocolate, stirring until it dissolve.

When the cream is completely cold add the whipped cream, stirring gently with a spatula from the bottom up.

Prepare the syrup by boiling water with 2 tablespoons sugar and 2 tablespoons rum. Allow to cool. Prepare coverage also bringing the cream almost to a boil in a bowl and adding the chopped chocolate until completely dissolved.

When the mixture has cooled chocolate cream and beat with whips.

Assembly:

Cut the sponge cake into 3 equal disks. Sprinkle with the syrup and spread half the first disc of the cream in a layer of about 2 cm thick. Arrange layer of cream on half of the grated chocolate.

Overlap the second disc of sponge and repeat the previous move, ending with the last record. Press down on its surface to distribute evenly throughout. Decorate the top of the cake with the cover prepared before creando un effetto canestro (per questa decorazione ho trovato una spiegazione molto utile qui ). Io non avevo il beccuccio adatto ma ci ho provato lo stesso!! Con la copertura ricoprire anche i lati della torta con l'aiuto di una spatola per farvi aderire i biscotti roll.

Dopo aver sistemato tutti i biscotti terminare con un nastro....e la torta è pronta!!

Licensed Architects New York

Plumcake salty ham

Quanto è bello scambiarsi le ricette tra sorelle, amiche, cugine, vicine di casa...ed è bello ricevere nella propria casella di posta una ricetta da una persona che ha avuto un'idea speciale, cioè to give this technological medium of the Internet a more human appearance, home, living ...... Do you understand what it is? Well I think so, I'm talking about the Massaia Canterina who gave all her friends to "virtual" recipe next door! I should publish my long but every time you buy the right ingredients I used to redirect it to another ... I do not know how many times I've bought the ham, but then I ate a slice of bread! Finally, here's my plum salty ham is really good!

Ingredients:

250 g of ham

5 eggs 200 g grated parmesan 100 g smoked cheese
(this is my addition) salt

flour and butter for the mold

Procedure:

Reduce the ham into strips ( the original recipe calls for chopping ham) in a bowl and mix with parmesan cheese. Meanwhile, whisk the eggs with a pinch of salt (egg whites and yolks together).

Combine the Parmesan cheese and ham to eggs and stir slowly mounted.

Also add the smoked cheese, cut into cubes and mix gently.

Pour the mixture into a greased and floured loaf pan. We come to the cooking ... the "master" of this recipe told me to take a pan, pour two glasses of water, place inside the mold for plum-cake in water bath and bake at 180 degrees for 30 minutes. I as usual I did my own thing and I usually cooked at 180 degrees for 30 minutes but not always in a water bath.

oven and let cool slightly before cutting into slices and serve.

Mysilpada.com/dana.gigliotti

cake to avoid mistakes of Tery

It 's a tart? Not really .... It 's a sponge cake? ..... And even 'the cake without fail of Tery's blog Peppers and Potatoes ! This cake I had entered the head immediately, as soon as I saw it but I did not die right ... oh yes, it is necessary because for a tart pan with a groove that is filled later! I used the tart mold of Pedrini . If you try to do it, I'm sure you will be impressed as it appealed to me! E 'is also very soft and beautiful to behold but, besides the taste and appearance, it is important to say that it is fast because a cake can be prepared in half an hour but can make a great impression! Compared to the original recipe I made a small change to get a marbled effect!

Ingredients:

x bottom;


150 g sugar 100 g flour 3 eggs 00


100 g butter 100 g dark chocolate

x black cream:


15 g butter 100 g dark chocolate 100 ml cream


x cream white:


15 g butter 100 g white chocolate 100 ml cream


Procedure:

First, prepare the bottom. Dissolve in a saucepan with the chocolate in a double boiler with butter. Meanwhile, beat the eggs with the sugar with the help of electric whips.

Add the sifted flour and mix again.

Finally add the chocolate to the mixture and the melted butter and mix again.

Pour the mixture into a greased and floured baking pan and bake at 180 degrees for 20-30 minutes (my background was exactly 30 minutes in the oven). In this photo you can also see the hollow mold.

When the fund is ready to prepare the two creams. We put in a pan in water bath all the ingredients of black and cream in another saucepan, always in a water bath, all the ingredients of white cream. When the two creams are ready (ie, when the chocolate has melted) pour over the groove of the bottom of alternate black cream spoon, a spoon of white cream and stir with a fork or a toothpick to get a marbled effect.

Refrigerate for 3-4 hours before serving. Both the bottom and the two have remained soft creams soft .... advice? to be missed!

Thanks again to Tery for this recipe and thanks to Pedrini who sent me the tart needed to make this cake along with many others gifts!