tag:blogger.com,1999:blog-74468760952134521772024-03-19T06:05:12.311+01:00Le Torte di Ilaria... un piccolo spazio ad alto tasso di dolcezza ...Anonymoushttp://www.blogger.com/profile/07733351132414709248noreply@blogger.comBlogger63125tag:blogger.com,1999:blog-7446876095213452177.post-35151890188234202862014-11-14T15:51:00.000+01:002014-11-14T15:51:38.494+01:00L'abbinamento perfetto??? PANNA, FRAGOLE E CIOCCOLATO!Buon Pomeriggio a tutti,<br />
eccomi di nuovo qui a scrivere delle mie dolcezze. E' un periodo pienissimo, il 30 di ottobre mi sono laureata, non sto a dirvi le emozioni che ho provato, dopo tanto duro lavoro e impegno è arrivata la soddisfazione e i complimenti!!!Poi tante cose da fare e ancora studio... eh si perchè mercoledi prossimo iniziano le prove per l'esame di stato per l'abilitazione all'ordine e così stress stress stress!!!Però mi ero ripromessa di riprendere in mano la gestione di questo blog ed io cerco sempre di mantenere le mie promesse. Per questo nuovo post una ricetta recentissima che ho realizzato qualche tempo fa per i miei colleghi del CNR ... questa di oggi è una ricetta che ho trovato su La Cucina Italiana speciale Cioccolato, anche se io l'ho modificata un pò, sostituendo la ricotta con la panna di latte ed i frutti di bosco con le fragole ;)<br />
Si tratta di GIRELLE AL CACAO CON PANNA DI LATTE E COMPOSTA DI FRAGOLE, e andiamo subito a vedere quali sono gli ingredienti che occorrono per realizzarle:<br />
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Per la pasta biscotto:<br />
<br />
- farina 80 g<br />
- zucchero 80 g<br />
- 2 uova<br />
- 1 cucchiaio di cacao amaro<br />
- 1 bustina di vanillina<br />
- burro e farina per lo stampo<br />
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Per la farcitura:<br />
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- panna di latte 500 ml<br />
- 2 cucchiai di zucchero a velo<br />
- 100 g di fragole (Io ho usato le mie fragole congelate per affrontare il lungo inverno senza dovermene privare)<br />
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Con le fruste elettriche montare le uova con lo zucchero fino ad ottenere una spuma gonfia.<br />
Incorporare la farina, la vanillina ed il cucchiaio di cacao setacciati, mescolando l'impasto con delicatezza.<br />
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Foderare una teglia, imburrata ed infarinata, con carta da forno e versare l'impasto, spalmandolo in un rettangolo delle dimensioni 35x27 circa. Infornare a 180 °C per 10-12'.<br />
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Quando è cotto, rovesciare la pasta biscotto su uno strofinaccio bagnato e strizzato bene e arrotolare subito, lasciandolo raffreddare avvolto così.<br />
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Per quanto riguarda la farcitura, ho messo le fragole congelate in una padella antiaderente e le ho fatte andare al minimo fino ad ottenere una composta densa<br />
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(non ho aggiunto zucchero perchè le fragole quando le ho congelate erano molto mature quindi belle dolci. Voi potete aggiungerne un cucchiao di zucchero semolato o di canna o dello sciroppo d'agave o se volete potete usare altra frutta, come lamponi o frutti di bosco misti o anche dei pezzetti di banana caramellati).<br />
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Ho montato la panna di latte con 2 cucchiai di zucchero a velo, fino ad ottenere una consistenza spumosa e densa, ma non troppo!<br />
Una volta ben fredda la base l'ho srotolata delicatamente e l'ho farcita prima spalmando la composta alle fragole e poi la panna di latte.<br />
Ho riavvolto il biscotto e l'ho messo in frigo per tutta la notte avvolto in un foglio di carta alluminio.<br />
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Dovendolo portare in laboratorio l'ho trasportato ancora tutto intero e poi li l'ho tagliato per formare le girelle ... ed ecco il risultato finale ... vi assicuro che nel giro di 30 minuti non ne è rimasta neanche una :D e questo è il miglior metro di giudizio ;)<br />
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Bene spero che anche questa mia ricetta vi sia piaciuta, un dolce bacio ed alla prossima ricetta ;)<br />
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IlaAnonymoushttp://www.blogger.com/profile/07733351132414709248noreply@blogger.com0tag:blogger.com,1999:blog-7446876095213452177.post-42072302433481787712014-09-25T12:59:00.000+02:002014-09-26T16:20:02.843+02:00Un pò di dolcezza...da Milano!Buongiorno a tutti, oggi nuovo post e nuova ricetta in diretta da Milano, in realtà dal Policlinico di Monza. Sono qui, vicina alla mia mamma che ieri è stata operata di protesi al ginocchio. E visto che lei odia vedermi perder tempo, ne approfitto per aggiornarvi con una nuova dolce ricetta. Stavo guardando il mio archivio per scegliere una ricetta adatta alla situazione ed ho pensato che in questi casi ci vogliono dolci di conforto, che sappiano coccolarti e tirare su il morale!!!ERGO ... CUPCAKE MARMORIZZATI!!!!!<br />
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Per 12 cupcake;<br />
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- 175 g di farina 00<br />
- 175 di zucchero<br />
- 3 uova<br />
- 55g di cioccolato fuso<br />
- 150 g di burro<br />
- 2 cucchiai latte<br />
- 1/2 bustina di lievito per dolci<br />
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Montare il burro ammorbidito con lo zucchero fino ad ottenere una crema gonfia e spumosa.<br />
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Aggiungere un uovo alla volta, facendone assorbire uno alla volta all'impasto, prima di aggiungere il successivo.<br />
Aggiungere poi la farina ed il lievito setacciati poco per volta ed infine il latte.<br />
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Una volta attenuto un impasto morbido ed omogeneo, dividerlo in due ciotole ed in una delle due metà aggiungere il cioccolato fuso e lasciato intiepidire.<br />
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Una volta ben amalgamato anche l'impasto al cioccolato, disporre 12 pirottini di carta negli stampi per muffin e distribuire sul fondo un cucchiaio di impasto al cioccolato.<br />
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Ricoprire con due cucchiai dell'impasto bianco e proseguire così alternando gli impasti fino a riempire il pirottino per 3/4. Io ho fatto 4 strati.<br />
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Infornare in forno preriscaldato a 170°C per circa 20 minuti.</div>
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Una volta sfornati i cupcake, lasciarli raffreddare su una gratellina ...<br />
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... quando sono ben freddi spolverare con zucchero a velo e mangiare ... GNAM GNAM ...<br />
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Bene, sperando che questa mia nuova ricetta vi sia piaciuta, mando a chiunque mi leggerà un dolce bacio ed alla prossima ricetta :)</div>
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Ila</div>
<br />Anonymoushttp://www.blogger.com/profile/07733351132414709248noreply@blogger.com0Monza MB, Italia45.5845001 9.274448500000062345.4955901 9.1130870000000623 45.6734101 9.4358100000000622tag:blogger.com,1999:blog-7446876095213452177.post-48210502012185188652014-09-17T13:33:00.000+02:002014-09-17T13:33:09.033+02:003...2...1...SI RIPARTEEEEEE CON UN PO' DI CROCCANTE DOLCEZZA<div style="text-align: justify;">
Ebbene si, ce l'ho fatta...anche se le difficoltà e le meditazioni se riprendere o meno l'aggiornamento di questo mio dolce blog sono state tante. In un anno tante cose sono cambiate, IO SONO CAMBIATA!!!Nuove persone ho incontrato sul mio cammino, altre si sono perse, ma una costante è sempre rimasta...ME STESSA e la voglia di sperimentare in cucina. So che al momento sto scrivendo praticamente solo per me stessa perchè sarà molto difficile che qualcuno legga il mio blog abbandonato, ma ci metterò comunque tutta me stessa e lo si può vedere dal restyling del blog...uno sfondo tutto personale e contenuti che pian piano aggiornerò e migliorerò.</div>
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Ma passiamo alla mia ricetta del giorno...sapeste quante ne ho in archivio...e scegliere da dove riprendere non è semplice, ma per riscaldarmi ho deciso di partire da qualcosa di semplice e veloce...ma gustoso, buonissimo ed ingrassantissimo :P</div>
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Oggi cookies al triplo cioccolato (grazie ad una mia cara amica per la ricetta)e per farli occorrono:</div>
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<li style="text-align: justify;">180 g di farina 00</li>
<li style="text-align: justify;">150 g di zucchero di canna (io quando li ho fatti non ne avevo ed ho usato quello bianco, sono venuti buoni ugualmente, ma fidatevi con lo zucchero di canna sono super)</li>
<li style="text-align: justify;">1 uovo</li>
<li style="text-align: justify;">100 g di burro</li>
<li style="text-align: justify;">1/2 bustina di lievito per dolci</li>
<li style="text-align: justify;">50 g di cioccolato fondente</li>
<li style="text-align: justify;">50 g di cioccolato al latte</li>
<li style="text-align: justify;">50 g di cioccolato bianco</li>
<li style="text-align: justify;">cannella q.b. (facoltativa)</li>
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Come prima cosa, sminuzzate i tre tipi di cioccolato e teneteli da parte.</div>
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NOTA BENE: se sapete di essere estremamente golosi e/o cioccolato-dipendenti, mi raccomando pesate qualche grammo di cioccolato in più ;)</div>
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In una ciotola montate lo zucchero con il burro ed una volta ottenuto un composto omogeneo, aggiungere l'uovo e la cannella.</div>
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Continuare ad amalgamare ed una volta ottenuto un composto bello liscio, aggiungere la farina ed il lievito setacciati.</div>
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Una volta amalgamati tutti gli ingredienti, aggiungere il cioccolato e mescolare bene.</div>
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Aiutandovi con un dosatore per gelati, o se non lo avete con un cucchiaio, disporre su una placca da forno antiaderente o ricoperta con carta forno le palline di impasto, ben distanziate tra di loro visto che in cottura tenderanno ad allargarsi.</div>
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Infornare in forno prepriscaldato a 200° per 8-10 minuti. La prima volta che li realizzate controllateli spesso perchè ogni forno cuoce in modo differente.</div>
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Quando sono pronti lasciateli per qualche minuto nella teglia fuori dal forno e poi aiutandovi con una paletta metteteli su una gratella per farli freddare bene.</div>
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Potete conservarli in una scatola di latta anche per una settimana, ma vi assicuro che questi non l'hanno neanche vista da lontano la scatola :D ;)</div>
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Bene, sperando che la mia ricetta vi sia piaciuta, saluto chiunque mi leggerà ... vi lascio un bacio ed arrivederci alla prossima ricetta :D</div>
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Ila</div>
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Anonymoushttp://www.blogger.com/profile/07733351132414709248noreply@blogger.com1tag:blogger.com,1999:blog-7446876095213452177.post-85689662954956323202013-09-26T20:59:00.000+02:002013-09-26T20:59:36.319+02:00RINNOVAMENTI ...Mmmmmmmmmmmm ... allora quanti mesi sono che sono sparita???Diciamo 5 ... giorno più giorno meno, ma le cose accaduta sono state tante e anche i dolci venuti fuori dal mio forno e dal mio frigo, ora è arrivato il momento di rimettermi in carreggiata anche in questo mio piccolo angolo di dolcezza che sta per ritornare sulla scena tutto nuovo, con nuove ricette e tanti progetti per il futuro ... promesso entro qualche settimana sarò di nuovo on - line ...<br />
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Un dolce bacio ed a prestissimoooooooooooooooooooooooooooooooooooooooooooo :DAnonymoushttp://www.blogger.com/profile/07733351132414709248noreply@blogger.com0tag:blogger.com,1999:blog-7446876095213452177.post-44605538801246281742013-03-31T18:43:00.001+02:002013-03-31T18:43:36.443+02:00Problemi Tecnici e BUONA PASQUA A TUTTI!!!Salve a tutti e scusate l'assenza, ma purtroppo sto avendo dei problemi con l'editing del blog ed inoltre sto ricevendo un sacco di commenti spam che non so come eliminare, ma sto cercando di eliminare il problema per ritornare con tantissime nuove ricette e nuovi progetti ... a tal proposito vi lascio con un augurio speciale ... dei biscotti integrali che ho realizzato in collaborazione con una nutrizionista (la Dott.ssa Antonella Venezia) per la LILT di Avellino e di Napoli per un progetto collegato alla sana alimentazione con gusto, nell'ambito della Settimana Nazionale per la Prevenzione Oncologica. Per chi non conosce l'associazione e le sue iniziative <a href="http://www.legatumori.it/">QUI</a> c'è il link che vi rimanda al sito!!!Comunque appena avrò sistemato i vari problemi spero di parlarvene più approfonditamente!!! Per la ricetta dei biscotti integrali che vedete in foto ... restate sintonizzati ... torno presto!!!E BUONA PASQUA A TUTTIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII :D<br />
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Un dolce bacio ed a presto ... Ilaria <3Anonymoushttp://www.blogger.com/profile/07733351132414709248noreply@blogger.com3tag:blogger.com,1999:blog-7446876095213452177.post-86215443302848794192013-02-14T12:44:00.000+01:002013-02-14T12:44:28.629+01:00A Carnevale ... ogni zeppola vale ... ma anche a San Valentino non è male!!!Buongiorno a tutti ... non so da voi, ma qui ha fatto veramente freddo e almeno avesse nevicato mi starei godendo la magia bianca, invece qui solo pioggia e gelo nei giorni scorsi, anche se oggi, nonostante il freddo, per fortuna c'è il sole ... e a riscaldarci per fortuna ci pensa il forno, al momento acceso per preparare una delle mie torte, nonostante da ieri qui non ci sia acqua a causa di un guasto lungo l'acquedotto dovuto al cattivo tempo. Diciamo pure che non è affatto divertente trovarsi con tre torte in corso e senza acqua, ma anche se con un pò di disagio e con una pentola di acqua sempre sul gas pronta per lavare e lavarsi ... strana cosa tornare all'antichità :/<br />
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Ma veniamo a noi e ai dolci, Carnevale è passato da due giorni e oggi è San Valentino, potrei postarvi la ricetta che sto realizzando per il mio fidanzato, ma sarebbe troppo scontato ... io sono sempre in ritardo ... magari vi pubblicherò una ricetta di Natale in pieno agosto un giorno :P comunque le zeppole sono buone tutto l'anno, non solo a Carnevale ;)<br />
Quindi, oggi, vi voglio raccontare della scoperta della ricetta perfetta delle zeppole ... una cosa meravigliosa, vengono fuori delle zeppole leggere, soffici e questo è sorprendente vista la lista degli ingredienti che non annovera nè uova, nè patate!!! Siete curiosi eh???<br />
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PER 60-80 ZEPPOLE: 1kg di farina 00, 500 ml di latte tiepido, 200 g di zucchero, 200 g di burro, 100 g di lievito di birra cioè 4 cubetti (si avete letto bene, sembra tanto, ma non lo è), un pizzico di sale.<br />
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Questa è la ricetta originale della figlia di un'amica di un'amica (scusate il gioco di parole), ma ovviamente io di tutte queste zeppole non avrei mai saputo cosa farne, quindi sabato pomeriggio con la mia amica ne abbiamo fatta metà dose e domenica a casa ne ho fatta un quarto di dose, visto che gli ingredienti sono facilmente divisibili senza troppi problemi e con un quarto di dose ho ottenuto circa 20 zeppole non troppo grandi ...<br />
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PER IL CONDIMENTO: io ho utilizzato un mix di zucchero semolato e cannella, ma nulla vi vieta di usare solo lo zucchero se la cannella non vi piace. Io personalmente la adoro sia nei piatti dolci che in alcuni salati!!!<br />
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Per la realizzazione ho setacciato la farina su una spianatoia, ho aggiunto zucchero e sale e li ho amalgamati, ho formato una fontana ed ho aggiunto il burro a pezzetti, iniziando a lavorarlo con le mani. Nel frattempo ho sciolto il lievito nel latte caldo con un cucchiaio di zucchero e una volta ben sciolto ho lasciato riposare per 10 minuti per far formare una bella schiuma. Poi ho aggiunto il latte con il lievito agli altri ingredienti e li ho amalgamati fino a formare un bel composto elastico. Ho messo l'impasto in una ciotola e l'ho lasciato riposare in ambiente asciutto e tiepido per almeno 1 ora, ma potrebbe volerci anche di più. Per capire quando l'impasto è pronto deve aver raddoppiato di volume. A questo punto ho formato delle ciambelline e le ho lasciate lievitare sulla spianatoia per un'altra ora.<br />
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A questo punto le zeppole sono pronte per essere fritte in olio caldo(io ho usato olio di arachidi).<br />
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Quando ben dorate le ho tolte dall'olio e fatte scolare sulla carta assorbente e ancora calde le ho passate nel mix di zucchero e cannella.<br />
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Qui a casa hanno avuto un gran successo e quanto prima le ripreparerò ... fatemi sapere cosa ne pensate ... ed ecco le foto delle zeppole di sabato (solo con lo zucchero) e di domenica (con zucchero e cannella) e scusate la bassa qualità delle foto, ma ho avuto qualche disguido con la mia macchina fotografica ;)</div>
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<span style="text-align: left;">NOTA: Prima di friggere le zeppole schiacciate bene il punto di giuntura perchè sono talmente soffici che nell'olio caldo alcune potrebbero aprirsi come è successo a me ;)</span></div>
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Un dolce bacio ed alla prossima ricetta ... e vista l'ora BUON PRANZO A TUTTI!!!Anonymoushttp://www.blogger.com/profile/07733351132414709248noreply@blogger.com2tag:blogger.com,1999:blog-7446876095213452177.post-84187861587506695092013-02-02T11:34:00.000+01:002013-02-02T11:34:28.424+01:00Alla mia SORELLINA!!!Buongiorno a tutti e buon SABATO!!!Come state cari lettori???Io indaffarata come sempre, con tante cose da ultimare e tante altre da iniziare, ma nonostante questo sto cercando di mettere ordine tra le mie dolcezze per rendervi partecipi delle mie nuove creazioni. Visto che domani sarà il mio compleanno, giusto per restare in tema, oggi torno indietro all'8 di Dicembre ... giorno dell'Immacolata e compleanno della mia migliore amica Elena. Si si proprio lei ... quella Elena a cui l'anno scorso avevo realizzato la torta di Hello Kitty (se non ve la ricordate la trovate <a href="http://letortediilaria.blogspot.it/2012/01/hello-kitty-addicted.html">QUI</a> ). Beh in un anno sono successe tante cose, troppe forse. Lei non vive più a 20 minuti da casa mia, ma a 900 km, ma nonostante lei sia lontana casa sua continua ad essere un porto sicuro per me, dove trovo sempre la sua mamma ad accogliermi. Quest'anno appena trascorso per Elena e la sua famiglia è stato parecchio difficile, ma visto che era a casa per il suo compleanno ho voluto strapparle un sorriso ... almeno uno ... almeno quel giorno!!!La nostra amicizia ha origini non ben precise. Si perchè io in genere ricordo sempre come quando e perchè ho conosciuto una persona, ma con lei proprio non ricordo ... cioè so che ci siamo conosciute al primo anno di università tramite amici comuni, ma il giorno ed il modo non lo ricordo e per me è una cosa strana. Però forse è proprio questo il bello, per lei non ho bisogno di ricordare il giorno o l'occasione perchè mi sembra di conoscerla da sempre, conosco i suoi gusti e le sue manie; per quanto lei è ordinata e precisina, io sono totalmente disordinata;lei è la maniaca degli abbinamenti, io molto spesso abbino cose inabbinabili ... insomma Yin & Yang, eppure io e lei non abbiamo bisogno di parole ... a volte ci capiamo al volo, non abbiamo bisogno di stupide bugie, per questo dico che è la mia sorellina, perchè per me è parte della FAMIGLIA!!!E così verso i primi di dicembre ho iniziato a pensare alla torta da realizzare per il suo compleanno ... la scelta del gusto è stato semplice, qualcosa di soffice e delicato ... 5 strati di chiffon cake con ripieno di crema chantilly al limone, con una decorazione in panna e decorazione floreale sui toni dell'arancione (uno dei SUOI colori preferiti) e scritta viola (uno dei MIEI colori preferiti!!!Lo so l'abbinamento non sembra il massimo, (arancione e viola?!) ma l'effetto finale non è per niente male e soprattutto a quanto hanno detto tutti gli "assaggiatori" era proprio buona ... ma vediamo un pò che cosa ho pasticciato nel dettaglio ...<br />
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PER LA CHIFFON CAKE: la ricetta la trovate <a href="http://letortediilaria.blogspot.it/2012/01/hello-kitty-addicted.html">QUI</a> ... per realizzare questa base ho usato una sola dose ed uno stampo con i bordi alti da 20 cm di diametro.<br />
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PER LA CREMA CHANTILLY: le dosi e la ricetta le trovate <a href="http://letortediilaria.blogspot.it/2012/05/per-la-mia-mamma-con-amore.html">QUI</a>.<br />
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PER LA BAGNA: ho usato dello sciroppo fatto con zucchero ed acqua (io vado sempre ad occhio) al quale ho aggiunto un pò di limoncello (sempre a occhio e a gusto).<br />
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Una volta ben fredda la chiffon, l'ho tagliata in 5 dischi ed ho farcito ogni strato con la crema chantilly al limone!!! Una volta farciti tutti gli strati con la crema, ho dato una prima glassatura con la panna montata alla torta!!!<br />
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Con bocchette diverse ho iniziato a decorare il bordo inferiore e superiore della torta, sempre utilizzando la panna montata ...</div>
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Forse dalle immagini non è molto visibile perchè anche il vassoio è dorato, ma ho spruzzato del colorante dorato su tutta la parte laterale della torta, per far spiccare ancora di più le tonalità gialle aranciate dei fiorellini ...</div>
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A questo punto con l'aiuto di un pò di gel alimentare viola glitterato ho realizzato la scritta "Buon Compleanno Brutta" (niente offese :P è solo che io ed Elena ci chiamiamo "Brutta")</div>
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Ed ecco qualche altra foto dei vari dettagli della torta ...</div>
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E questa volta vi offro anche la visione interna della torta ...</div>
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Ed una fetta di torta la offro anche a tutti voi ...</div>
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Bene spero che anche questa torta vi sia piaciuta ... un dolce bacio ed alla prossima ricetta ... e BUON WEEK END A TUTTIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII :)</div>
<br />Anonymoushttp://www.blogger.com/profile/07733351132414709248noreply@blogger.com5tag:blogger.com,1999:blog-7446876095213452177.post-15072370747733640122013-01-17T23:16:00.001+01:002013-01-18T19:12:46.214+01:00Che fine ho fatto???Persa tra tulle e confetti ovviamente!!!Ma adesso si riparte!!!Salve a tuttiiiiiiiiiiiiiiiiii ... vi siete dimenticati di me vero???Mmmmmmmm ... speriamo di no!!!!Questo periodo, quest'ultimo mese (abbondante) è stato per me come essere messa in una lavatrice con prelavaggio e centrifuga ... diciamo che sono ancora un pò "centrifugata", ma adesso è tempo di rimettersi a lavoro e sfornare tante delizie per rendere questo 2013 più dolce :)<br />
Vediamo un pò; come posso riassumervi i miei ultimi 39 giorni???tante lacrime ... di gioia ... di tristezza ... il Battesimo della nostra piccola Giorgia ... la perdita di un'altra persona cara ... preparazione di torte, dolci, dolcetti e buffet ... il pranzo di Natale ... le coccole alla piccola ... una zia malata a casa con noi per le feste (e attenzione che non scappi!!!) ... il vaccino ai miei tesori pelosi ... Capodanno con il mio Amore ... i fuochi d'artificio nella notte salernitana (con tanto di foto andate perse) ... lavatrici ... tante lavatrici con Giorgia per casa ... il tempo per la mia migliore amica e la sua famiglia ... il tempo di smontare gli addobbi natalizi (troppi!!!) ... il primo dell'anno a casa del mio fidanzato ... la partenza di Giorgia ... altre lacrime ... perdersi per colpa del navigatore tornando a casa dall'Aeroporto di Napoli ... sola a casa con la casa da ripulire da cima a fondo (incubo!!!) ... un nuovo esame da preparare(uno degli ultimi per fortuna) ... lo so lo so ... vi sto facendo girare la testa ... ma ve l'avevo detto che ero stata in lavatrice con prelavaggio e centrifuga no??? diciamo che mi astengo dal proseguire l'elenco se no vi annoio a morte!!! Invece vi voglio deliziare con una delle mie dolcezze ... sperando che il vostro anno sia iniziato al meglio e se non fosse esattamente così allora che le mie dolcezze possano addolcirlo almeno un pò ;)<br />
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Beh lo so che dopo i pranzi e le abbuffate del periodo natalizio tutti quanti tendiamo a proporre ricette depurative ... ma sapete anche che io vado controcorrente e vi pubblico dei pasticcini morbidi al cioccolato ... da perdere la testa ed anche ... il girovita ... chi li ha assaggiati (con bis annesso) mi ha detto che sono paradisiaci ... ovviamente si astengano dal provarli i detrattori del cioccolato fondente ... ma veniamo alla ricetta ...<br />
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PER LA BASE (circa 6 dolcini): 100 g di cioccolato fondente, 80 g di zucchero, 20 g di farina, 2 uova, sale.<br />
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In una ciotola mescolare i tuorli con lo zucchero, la farina ed il burro e il cioccolato sciolti a bagnomaria e lasciati intiepidire.<br />
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Montare a neve ben ferma gli albumi con un pizzico di sale ed incorporarli al composto con il cioccolato.<br />
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Versare l'impasto in uno stampo rettangolare ( 16x24 circa), coperto con la carta da forno. Infornare a 160°C per 35 minuti.<br />
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Una volta ben fredda tagliate la base in 6 pezzi (potete aumentare o diminuire il numero di pezzi a seconda della grandezza che desiderate per i vostri dolcini).<br />
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PER LA MOUSSE DI COPERTURA: 400 ml di panna fresca, 200 g di cioccolato fondente, cacao per spolverare.<br />
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Tritare finemente il cioccolato e versare sopra il cioccolato la panna bollente, filtrandola.<br />
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Mescolare il composto per far sciogliere ben il cioccolato.<br />
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Una volta freddo montarlo con le fruste elettriche fino ad ottenere la consistenza di una mousse.<br />
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Mettere il composto in una sacca da pasticciere con bocchetta liscia e decorare con dei ciuffetti di mousse la base tagliata a pezzi.<br />
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Spolverare con il cacao e servire ...</div>
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ed ecco qualche altra foto del risultato finale ...<br />
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volendo potete anche realizzare le vostre mattonelline al cioccolato tonde, aiutandovi con un coppapasta, come ho fatto io quando li ho realizzati da portare in laboratorio per il compleanno di un collega ...</div>
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Bene spero che la mia ricetta cioccolatosa vi sia piaciuta ... un dolce bacio ed alla prossima ricetta ;)<br />
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<br />Anonymoushttp://www.blogger.com/profile/07733351132414709248noreply@blogger.com5tag:blogger.com,1999:blog-7446876095213452177.post-62985919192323101202012-12-09T12:52:00.001+01:002012-12-09T12:52:39.947+01:00BUONA DOMENICA!!!Buongiorno e Buona Domenica a tutti ... ragazzi che giornate piene le ultime ... tanto da fare in laboratorio ed anche a casa, ma non mi sono dimenticata del mio blog e soprattutto di tutti gli arretrati che ho da pubblicare che con l'inizio del periodo natalizio rischiano di diventare davvero troppi :P<br />
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Come promesso nell'ultimo post oggi vi parlo di Giorgia ... la mia prima nipotina che il 14 di dicembre compirà DUE MESI :D eh si è proprio un piccolo adorabile scricciolo. Non vedo l'ora che arrivi il 21 dicembre così arriverà qui da Bergamo e potrò consumarla di bacini :)<br />
Quando sono salita su da lei per il ponte dei morti e dei Santi e l'ho presa per la prima volta in braccio è stata un'emozione fortissima, quasi il cuore sembrava volesse volarmi via ... quella piccola vita tra le mie braccia ... totalmente dipendente dall'amore altrui ... una sensazione spettacolare e poi vederla sorridere tra le braccia del mio fidanzato ... troppo belli!!!Ora sono in attesa di collegarmi con lei via Skype ... cambia giorno dopo giorno e noi qui non vogliamo perderci niente della sua Vita!!!<br />
Questa è una foto della nostra Principessa scattata quando sono salita su a Bergamo ... ovviamente è bellissima ahahahahahahahahah<br />
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Ma adesso veniamo alla ricetta di oggi ... che ovviamente è dedicata a Giorgia ... infatti sono dei cupcakes che ho realizzato la settimana dopo che era nata per le amiche di mia mamma che venivano a casa a fare gli auguri e a portare i primi regalini per la piccola ... e ovviamente questi cupcakes alla VANIGLIA non potevano non essere ROSA!!!<br />
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PER 12 CUPCAKES: 200 g di farina, 120 g di burro morbido, 135 g di zucchero, 3 uova, i semini di una bacca di vaniglia, 60 ml di latte, 1/4 tsp di sale, 2 tsp di lievito, colorante alimentare rosa q.b.<br />
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*tsp = cucchiaino da te<br />
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Lavorare per bene il burro morbido con lo zucchero, il sale e i semini di vaniglia fino ad ottenere un composto spumoso. Poi incorporare un uovo per volta, amalgamando bene prima di aggiungere il successivo. Aggiungere la farina ed il lievito setacciati alternandoli con il latte e mescolare per bene fino ad ottenere un bel composto denso e liscio ... a questo punto ho aggiunto qualche goccia di colorante rosa alimentare fino a raggiungere la giusta colorazione!!!<br />
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Aiutandomi con il dosatore da gelato ho diviso il composto tra i vari pirottini rosa e li ho messi in forno preriscaldato a 175°C per 20 minuti circa.<br />
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Una volta sfornati farli raffreddare bene su una gratella e poi passare alla decorazione ...<br />
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PER LA DECORAZIONE: 300 ml di panna montata, colorante rosa q.b.perline commestibili rosa e confettini a forma di cuore rosa!!!<br />
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Una volta montata la panna con il colorante ho scelto una bocchetta a stella ed ho decorato i cupcakes sui quali ho messo un confettino a cuoricino rosa ... che ne dite???<br />
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Bene sperando che anche questi miei cupcakes vi siano piaciuti ... vi lascio un dolce bacio ed alla prossima ricetta!!!</div>
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ps ... presto tante dolcezze natalizie ;)</div>
<br />Anonymoushttp://www.blogger.com/profile/07733351132414709248noreply@blogger.com1tag:blogger.com,1999:blog-7446876095213452177.post-70311116968417092282012-11-15T11:11:00.001+01:002012-11-15T11:11:38.376+01:00Passione BIANCONERA e due ringraziamenti speciali!!!Buongiorno a tutti ... eccomi di nuovo qui, con una nuova ricetta, anche se tanto nuova poi non è!Anzi è una torta che ho già fatto molte volte, ma cambia la realizzazione della torta. La torta in questione l'ho realizzata per il compleanno di un bambino juventino. La mamma era indecisa tra un campo di calcio o una maglietta personalizzata ed alla fine abbiamo optato per la maglietta. Per realizzarla ho optato per una torta a scacchi in modo da renderla juventina non solo fuori questa torta, ma anche dentro. E poi ... tagliare la torta e scoprire la trama a scacchi è sempre una bella sorpresa, tanto per il festeggiato, quanto per i suoi piccoli amici!!!<br />
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Ma veniamo alla torta nei dettagli ...<br />
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PEE LA BASE A SCACCHI, LA BAGNA E LA GANACHE ESTERNA: trovate le dosi ed il procedimento per la realizzazione <a href="http://letortediilaria.blogspot.it/2011/09/una-torta-da-dama.html">QUI</a><br />
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Ovviamente ho dovuto apportare delle modifiche, infatti dovendo realizzare una torta a forma di maglietta ho usato invece di uno stampo tondo, uno rettangolare grande per il busto ed uno rettangolare più piccolo diviso in due per le maniche(io ho usato uno stampo per plumcake)!!!</div>
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Altra modifica apportata è stata sulla bagna, ho utilizzato le stesse proporzioni di acqua e zucchero dell'altra ricetta ma non ho aggiunto liquore trattandosi di una festa per bambini. Piuttosto ho aggiunto durante l'infusione mezza bacca di vaniglia per aromatizzare lo sciroppo!!!<br />
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Ultima, ma non meno importante modifica è la farcitura!!!Infatti ho utilizzato della golosissima Nutella invece della marmellata ... d'altronde si sa che l'accoppiata bambini-Nutella è un'accoppiata VINCENTEEE!!!<br />
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Bene una volta montati tutti gli strati come potete vedere qui nella foto ...<br />
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... ho glassato la torta con la ganache al cioccolato fondente, senza decorare in modo particolare come per l'altra versione, visto che in questo caso è stato ricoperto tutto da pasta di zucchero bianca e nera per rendere l'idea della maglietta juventina ... ed ecco il passo passo della realizzazione ...<br />
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ed ecco qualche altra foto della torta ultimata ...</div>
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Prima di lasciarvi ho dei ringraziamenti da fare ...</div>
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Un grazie va a Vita de <a href="http://ledolcezzedivita.blogspot.it/">Le Dolcezzi di Vita</a> per avermi assegnato il premio Red Carpet ...<br />
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ne sono veramente onorata e la ringrazio perchè il suo blog e le sue creazioni sono per me uno stimolo continuo a fare di meglio e mi scuso per averci messo tanto a ringraziarla :)<br />
Il premio prevede che io risponda a 16 domande e che giri il premio a 15 blogger con meno o poco più di 200 sostenitori. Come prima cosa passiamo alle domande ...<br />
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1)Qual è l'ultimo acquisto che hai fatto? ho comprato proprio ieri dei nuovi utensili per la decorazione delle mie amatissime torte e quanto prima li vedrete in opera :)<br />
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2)Quale sarà il tuo "Must Have" per la primavera/estate? sicuramente le mie amatissime ballerine!!!<br />
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3)Unghie lunghe o corte? potendo le porterei un pò più lunghe, ma ora sono abbastanza corte per esigenze di lavoro ;)<br />
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4)Rossetto o gloss? dipende a volte entambi ... a volte nessuno dei due!!!<br />
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5)Stivali o sandali? ora come ora stivali stivali stivaliiiiiiiii<br />
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6)Abbronzatura si o no? decisamente SI anche se ormai l'estate è lontana e sono ritornata al mio solito pallore :P<br />
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7)Profumo o acqua profumata? Profumo ... ma molto delicato!!!Non sopporto i profumi invadenti!!!<br />
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8)Hai già fatto i programmi per le vacanze estive???sono un pò lontanucce direi, ma vi aggiornerò ;)<br />
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9)Occhi o labbra in primo piano? Occhi ... da gatta :P<br />
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10)Terra o blush?anche qui dipende ...<br />
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11)Palestra o dolce far niente?un equilibro tra i due estremi :)<br />
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12)Shorts o mini? mini<br />
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13)capelli lisci o ricchi? i miei sono ricci ma ora li porto corti e lisci, sono una trasformista anche con i miei capelli!!!<br />
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14)Il tuo colore per l'estate? colori allegri e vivaci<br />
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15)Giornata al mare o in montagna? non disdegno nessuna delle due :D<br />
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16)Fondotinta d'estate si o no? Assolutamente no, se no niente tintarella!!!<br />
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Per quanto riguarda l'assegnazione del premio anche questa volta mi vedo costretta a dedicarlo ad ognuno di voi ... ma in questo periodo prendere delle decisioni è diventato ancora meno il mio forte, ma prometto di migliorare per i premi futuri :)<br />
L'altro grandissimo grazie va a Chiara del blog <a href="http://lacucinadellostivale.blogspot.it/">La Cucina dello Stivale</a> per avermi assegnato il premio "BLOG AFFIDABILE".<br />
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Questo riconoscimento si dà ai blog che non hanno un grande pubblico ma che sono molto affidabili e che, con costanza, passione e dedizione aggiornano il loro diario. Questo premio ha due obiettivi: offrire un riconoscimento ai piccoli blog meritevoli e farli conoscere ai un pubblico più vasto; aiutare gli utenti a scoprire i blog più affidabili.<br />
Cosa deve fare chi riceve il premio?<br />
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- Se ricevi il premio, scrivi un post sul tuo blog ringraziando il sito/blog che ti ha nominato con un link ed inserisci dove preferisci sul tuo sito/blog il distintivo de "il Blog Affidabile";<br />
Questo punto l'ho già fatto ma vorrei ringraziare ancora Chiara perchè il suo blog mi offre sempre spunti interessanti e poi perchè ricevere un riconoscimento per la mia "affidabilità" era una cosa che proprio non avevo preventivato quando ho deciso di aprire questo blog!!! :D<br />
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- Spiega inoltre brevemente perchè hai deciso di aprire il tuo blog;<br />
Il mio blog è nato ormai più di un anno fa in una calda giornata di fine agosto per dare la possibilità al mio sweet alter ego di parlare di se e delle sue dolci creazioni ... affascinata com 'ero da tante e tanti foodblogger talentuosi ho deciso di mettermi in gioco e sinceramente non credevo che qualcuno mi avrebbe mai letto ... quindi grazie a tutti voi per la fiducia :D<br />
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- Segnala altri 5 siti/blog che a tuo giudizio sono meritevoli di menzione;<br />
<i style="background-color: white; color: #666666; font-family: Georgia, 'Times New Roman', serif; font-size: small; line-height: 18px; text-align: justify;">Dichiaro che i blog seguenti da me scelti rispettano </i><span style="background-color: white; color: #666666; font-family: Georgia, 'Times New Roman', serif; font-size: x-small; line-height: 18px; text-align: justify;">le 5 regole</span><i style="background-color: white; color: #666666; font-family: Georgia, 'Times New Roman', serif; font-size: small; line-height: 18px; text-align: justify;"> del Premio "Il Blog Affidabile" disponibili a questa pagina </i><a href="http://www.gliaffidabili.it/a/altro/il-premio-il-blog-affidabile" style="background-color: white; color: #888888; font-family: Georgia, 'Times New Roman', serif; font-size: small; line-height: 18px; text-align: justify; text-decoration: initial;"><i><span style="color: #0e8fc0;">http://www.gliaffidabili.it/a/altro/il-premio-il-blog-affidabile</span></i></a><i style="background-color: white; color: #666666; font-family: Georgia, 'Times New Roman', serif; font-size: small; line-height: 18px; text-align: justify;">. Sono pertanto una risorsa utile per gli utenti della Rete e meritevoli di essere conosciuti da un pubblico più ampio come gli artigiani, le aziende e i professionisti iscritti su </i><i style="background-color: white; color: #888888; font-family: Georgia, 'Times New Roman', serif; font-size: small; line-height: 18px; text-align: justify; text-decoration: initial;"><span style="color: #0e8fc0;"><a href="http://gliaffidabili.it/" style="background-color: white; color: #888888; font-family: Georgia, 'Times New Roman', serif; font-size: small; line-height: 18px; text-align: justify; text-decoration: initial;">http://www.gliaffidabili.it/</a>.</span></i><br />
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Questa, come ho detto prima, è sicuramente l'impresa più difficile perchè di blogger meritevoli ce ne sono tanti, ma visto che devo iniziare ad essere più "affidabile" la mia scelta è ricaduta su:<br />
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- <a href="http://lincapace.blogspot.it/">L'Incapace in Cucina</a><br />
-<a href="http://luieleiincucina.blogspot.it/">Lui e Lei in Cucina</a><br />
-<a href="http://ledolcezzedivita.blogspot.it/">Le Dolcezze di Vita</a><br />
-<a href="http://vittoria-vittolibri.blogspot.it/">Vitto e Libri</a><br />
-<a href="http://www.cucinalibriegatti.com/">Cucina Libri e Gatti</a><br />
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- Fai sapere ai siti/blog che hai scelto che sono stati premiati inviando loro un link a questa pagina se vogliono saperne di più sul Premio e sul suo funzionamento.<br />
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Bene adesso posso davvero concludere il post; al prossimo vi tedierò con il racconto dell'incontro con la mia piccola Giorgia :)<br />
Spero che anche questa mia torta juventina vi sia piaciuta ... a me tanto essendo una grandissima tifosa bianconera :D<br />
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Un dolce bacio ed alla prossima ricetta!!!Anonymoushttp://www.blogger.com/profile/07733351132414709248noreply@blogger.com8tag:blogger.com,1999:blog-7446876095213452177.post-37594817069444125552012-11-09T10:53:00.000+01:002012-11-09T10:53:25.623+01:00Bentornata a me ... e voglia di autunno!!!Buongiorno a tutti ... eccomi qui ... di nuovo a scrivere di me e delle mie ricette ... l'ultimo mese come sapete è stato per me un su e giù di emozioni e lo è ancora ... e proprio queste forti emozioni fanno capire quanto la Vita sia un dono immenso e non va sprecato ... e poi ormai sto accumulando tante di quelle ricette che dovrò pur iniziare a recuperare ;)<br />
Questa ricetta risale a fine settembre ... quando l'autunno era appena arrivato e qui a Salerno il sole splendeva e la pioggia e la grandine devastanti non erano ancora arrivate a cambiare lo scenario ... anche se oggi, nonostante l'aria freddina, il sole brilla e quando il sole brilla io mi sento bene :D Fine settembre ... quando niente era ancora cambiato ... quando quel maledetto incidente non era avvenuto, quando mancava un mese alla nascita di Giorgia ed eravamo tutti in trepidante attesa ... quando tutto era in statico equilibrio e si sentiva ancora il sapore dell'estate sulla pelle ... e allora per riprovare ancora quelle sensazioni vi racconto della crostata all'uva che ho realizzato quel giorno per la mia vicina di casa Laura, per la quale avevo già realizzato la torta di anniversario di matrimonio quest'estate ... si si proprio quella delizia al limone ;)<br />
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Ma veniamo a noi ... per la pasta frolla ho usato una ricettina che arriva direttamente dal ricettario della mia nonna ... quindi oggi un pensiero va anche a lei che sono sicura sarebbe fiera di me e dei miei dolci se fosse ancora qui :)<br />
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PER LA PASTA FROLLA: 350 g di farina, 180 g di burro, 150 g di zucchero, 3 rossi d'uovo, 2 cucchiai di latte, 1 bustina di lievito per dolci, 1 pizzico di sale, scorza grattugiata di 1 limone.<br />
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Setacciare la farina sul piano di lavoro con il lievito, aggiungere lo zucchero, la scorza di limone grattugiata e le uova. Iniziare ad amalgamare il tutto e poi poco per volta aggiungere il burro ammorbidito.<br />
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Impastare il tutto fino ad ottenere un impasto omogeneo e mettere in frigo a riposare per almeno un'ora, ancora meglio se ci resta per 5-6 ore.<br />
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Tolto l'impasto dal frigo, stenderlo fino a circa 1/2 cm di spessore e aiutandovi con il matterello adagiarla nella tortiera, dove ho eliminato l'eccesso di pasta frolla aiutandomi con un coltello ed ho bucherellato la pasta con la forchetta.<br />
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Ho preso un foglio di carta da forno, l'ho bagnato, l'ho strizzato e l'ho fatto aderire alla pasta frolla e ho messo sopra dei fagioli secchi per non far gonfiare la pasta frolla durante la cottura. </div>
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Ho realizzato anche delle foglie di vite in pasta frolla aiutandomi con una foglia vera. </div>
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Ho infornato inforno preriscaldato a 180 °C per 20 minuti.</div>
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PER LA CREMA PASTICCIERA: la ricetta è sempre la stessa, quella super testata ... quella che anche se ne provi altre 10.000 non la batte nessuna ... e oggi ve la riscrivo visto che nelle altre ricette in genere poi aggiungo la panna per trasformarla in delicata chantilly ... per questa crostata ho usato: 500 ml di latte, 6 tuorli d'uovo, 150 g di zucchero, 40 g di farina, 2 stecche di cannella, le bucce di mezzo limone.<br />
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Mettere in un pentolino il latte, le bucce di limone e le stecche di cannella e portare ad ebollizione. Nel frattempo amalgamare lo zucchero con i tuorli d'uovo fino ad ottenere una cremina chiara e spumosa; aggiungere la farina e a questo composto aggiungere il latte bollente, poco per volta per evitare di cuocere le uova ed ottenere una crema strapazzata ;) Amalgamare bene per sciogliere la cremina nel latte caldo ed infine versare nello stesso pentolino usato per il latte tutto il composto filtrandolo prima attraverso un colino a maglie strette. Se volete potete rimettere le bucce di limone e le stecche di cannella nella crema durante la sua cottura, ricordandovi poi di togliere il tutto prima che la crema si raffreddi!!!<br />
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Una volta ben cotta la pasta frolla e ben fredda anche la crema pasticciera, versate la crema nella croccante "scodella" e procedete con la decorazione ... io ho usato l'uva ma voi potete tranquillamente usare dei frutti di bosco o altra frutta ...<br />
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PER LA DECORAZIONE ... ho usato dell'uva Red Globe ... ogni acino l'ho diviso in due e l'ho privato dei semini ... e l'ho distribuita in due cerchi concentrici sui bordi della crostata, mentre al centro ho usato le foglie di vite in pasta frolla!!! Come potete vedere non ho usato alcuna gelatina perchè non a tutti piace e non volevo rischiare che fosse poco gradita. Per fortuna la crema non si è scurita troppo, anche perchè non ce n'è stato il tempo materiale per farla scurire :P !!!Ovviamente per rendere un pò più carina la mia crostata autunnale ho spolverato tutto con dello zucchero a velo!!!<br />
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Et Voilà ... qualche altra foto per voi ...</div>
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<span style="text-align: left;">Spero che la mia crostata vi sia piaciuta ... un dolce bacio ed alla prossima ricetta ...</span></div>
Anonymoushttp://www.blogger.com/profile/07733351132414709248noreply@blogger.com6tag:blogger.com,1999:blog-7446876095213452177.post-44507400858076480712012-10-14T20:24:00.001+02:002012-10-14T20:24:07.299+02:00La Vita è una continua sorpresaBuonasera a tutti, è proprio vero che la Vita non smette mai di sorprenderti ... pochi giorni fa ero qui a scrivervi del grande dolore che riempiva il mio cuore e che ancora c'è, ma oggi sono qui a parlarvi di gioia ... quella che ti fa scoppiare il cuore!!!Stamattina alle 9:09 è nata la mia prima nipotina ... Giorgia, che ci ha sorpreso tutti decidendo di non aver voglia di aspettare altri 10 giorni!!!Non so dirvi quante emozioni stanno passando nel mio cuore ... in dieci giorni ho vissuto così tante emozioni che adesso sono come in stato confusionale ... ma sicuramente oggi a prevalere è la gioia e l'amore per questa piccola nuova vita che dovrò aspettare ancora 2 settimane per vedere, quando prenderò il treno in direzione Bergamo ... ma la sento già così mia questa piccola Vita ... la vedo già crescere tra l'Amore di tutti noi!!!Questa nascita ha rimesso in moto il mio cuore che da una settimana aveva rallentato ... oggi più che mai ha vinto la Vita ... oggi più che mai ha vinto l'Amore ... io vi mando un dolce bacio e prometto di tornare presto ... per Chiara ... per Giorgia ... per me stessa ... per tutti voi che siete diventati così importanti!!!Anonymoushttp://www.blogger.com/profile/07733351132414709248noreply@blogger.com7tag:blogger.com,1999:blog-7446876095213452177.post-75247861575136979802012-10-08T12:35:00.000+02:002012-10-08T12:35:52.317+02:00Qualche giorno per pensare ...Ciao a tutti ... scusate l'assenza!!!Il motivo è stato soprattutto al ritorno al lavoro di laboratorio ... lo studio ... la Vita ... già la Vita, anche quella che si interrompe troppo presto. Nella notte tra venerdì e sabato,infatti, se ne è andata un'amica di 20 anni ... una persona dolcissima, una di quelle che si fa volere bene anche da chi la conosce appena e questi giorni sono un pò così ... vedere una ragazza solare, piena di progetti per il futuro ... sogni ... speranze ... li in quella bara bianca è qualcosa che ti strazia ... è qualcosa che nessuno dovrebbe provare ... una sensazione di dolorosa mancanza che ti toglie il fiato ... vorresti poter dire mille cose, ma dalla bocca non esce niente ... e così in questi giorni sono gli occhi di tutti, da chi la conosceva meglio a chi la conosceva appena, a parlare ... si anche gli occhi parlano e lo fanno con le lacrime!!!Si piange per lei e si piange per chi resta a dover affrontare il vuoto che ad oggi sembra incolmabile, resta la sua famiglia, resta il suo fidanzato, fratello della mia migliore amica, restano tutti i suoi amici e chi la conosceva e le voleva bene ... e così so che mi capirete se mi prendo ancora qualche giorno per pensare e per far parlare i miei occhi ... ma è una promessa torno presto ... perchè anche a Chiara piacevano i dolci e le piaceva farli ... ma oggi niente dolci per nessuno ... magari domani ...<br />
Un dolce bacio a tutti ...Anonymoushttp://www.blogger.com/profile/07733351132414709248noreply@blogger.com5tag:blogger.com,1999:blog-7446876095213452177.post-66192314219086394032012-09-15T16:29:00.000+02:002012-09-15T16:29:38.559+02:00Nuovo frigo e uno scultoreo spogliarellista!!!Ciao a tutti e buon sabato. Come procede il vostro week end???Il mio bene, tra studio, cucina ed un pò di relax con il mio amore!!!Con il post di oggi si conclude (tristemente direi) la saga del mio frigorifero. Ebbene 8 giorni fa c'è stato l'addio all'amato bestione!!!E così ecco il più classico FUORI IL VECCHIO ...<br />
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... DENTRO IL NUOVO!!!<br />
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E devo ammettere dopo otto giorni ed un paio di torte che il nuovo arrivato non fa affatto rimpiangere il vecchio :)<br />
Bene adesso che la faccenda del frigorifero è archiviata possiamo passare alla ricetta di oggi ... una torta che ho realizzato la settimana scorsa per l'addio al nubilato di una mia amica. Eh si ... l'8 settembre Anna e Francesco hanno pronunciato i loro SI, ma due giorni prima i due futuri sposi si sono concessi due feste separate, come vuole la tradizione. Per noi ragazze una serata tranquilla in un pub, con qualche "giochino" divertente ed un "gustoso" spogliarellista ;) a cui ho provveduto io ovviamente!!!Ma cosa avete capito???Lo spogliarellista era di dolce e soffice ... TORTA AL CIOCCOLATO E CAFFE' ahahahahahahahahaha<br />
Quindi andiamo subito a questa gustosa e scultorea creazione :D<br />
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PER LA BASE: 4 uova, 200 g di farina, 200 g di zucchero, 50 g di cacao amaro, 160 g di olio di arachidi, 80 g di latte, 1 bustina di lievito per dolci.<br />
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Ho montato le uova con lo zucchero fino a quando non sono diventate belle spumose,<br />
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ho aggiunto poco per volta la farina, il cacao ed il lievito setacciati, alternandoli all'olio ed al latte. Una volta ottenuto un impasto liscio ed omogeneo, l'ho versato in una tortiera rettangolare, imburrata ed infarinata. Ho infornato in forno preriscaldato a 180 °C per circa 20 minuti!!!</div>
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<span style="text-align: left;">PER LA CREMA CHANTILLY AL CAFFE' : le dosi e la ricetta le trovate </span><a href="http://letortediilaria.blogspot.it/2012/01/hello-kitty-addicted.html" style="text-align: left;">QUI</a></div>
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PER LA BAGNA: ho utilizzato uno sciroppo di zucchero, mi sono regolata ad occhio per quanto riguarda le dosi di zucchero e di acqua e l'ho aromatizzato con mezza bacca di vaniglia.<br />
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E adesso passiamo all'assemblaggio ... ho tagliato la base in tre strati, ho predisposto il primo strato sul vassoio e l'ho inumidito con la bagna aiutandomi con un pennello ...<br />
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A questo punto ho distribuito un generoso strato di crema chantilly sul primo strato di base ed ho aggiunto una grattugiatina di cioccolato fondente ...</div>
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Bene a questo punto ho aggiunto un secondo strato di base, l'ho bagnata, ho messo altra crema e cioccolato ed infine ho chiuso con l'ultimo strato di base ed ho bagnato anche questo. Ho messo in frigo per qualche ora per farlo rassodare per bene. In realtà sarebbe meglio lasciarla così in frigo per tutta la notte avvolta nella carta stagnola. Dopo di ciò, ho sagomato il busto dello spogliarellista, creando per così dire un punto vita ed un accenno di gambe e con i ritagli ho sagomato i pettorali, gli addominali ed ho creato il ripieno del perizomino ;)</div>
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E adesso viene il bello ... ho iniziato a lavorare la pasta di zucchero per il mio spogliarellista ... mischiando della pasta di zucchero rosa confetto con della pasta di zucchero marrone per creare un color carne più credibile ...</div>
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Ho steso della pasta alla vaniglia nera ed ho modellato il papillon del nostro elegantissimo spogliarellista ...</div>
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Con della pasta di zucchero gialla e marrone ho creato un motivo del tipo leopardato ed ho ritagliato la sagoma di uno slip ...</div>
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Una volta stesa la pasta di zucchero rosa ... ho ricoperto la torta ed ho iniziato a sistemare il perizoma, il papillon, i capezzoli ed anche dei dollari sparsi un pò qui è là in posizione strategica ;) ... ed infine ho sistemato su una spalla dello spogliarellista la targhetta realizzata sempre in pasta di zucchero ... ed ecco qualche foto della parte finale della realizzazione ...</div>
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Bene, spero che anche questa mia torta vi sia piaciuta ... un dolce bacio ed alla prossima ricetta ... e ovviamente ancora tanti auguri ad Anna e Francesco che al momento sono a spasso per gli Stati Uniti :)</div>
Anonymoushttp://www.blogger.com/profile/07733351132414709248noreply@blogger.com6tag:blogger.com,1999:blog-7446876095213452177.post-25647993165419779652012-09-05T12:36:00.000+02:002012-09-05T12:36:45.798+02:00Frigorifero: la saga continua, un pò di giudizio in meno e una delizia di anniversario!!!Buongiorno a tutti, eccomi di nuovo qui ed anche oggi con tante cose da dire ... vediamo ... come dice il titolo del mio post parto dalle condizioni critiche del mio frigorifero ... ebbene il tecnico ha chiamato è ha detto che il pezzo di ricambio dopo 18 anni non esiste più e così in questi giorni i miei genitori stanno rastrellando a tappeto tutti i negozi di elettrodomestici per trovare un degno sostituto del nostro caro "bestione" senza implicare l'accensione di un mutuo :P Beh diciamo che ne hanno in mente uno a doppio sportello con una capienza nel frigorifero che mi permetterebbe di metterci torte gigantesche e questa cosa mi piace :D cmq staremo a vedere cosa succederà ....Passiamo alla news successiva ... sabato sera mentre ero dal mio fidanzato uno dei denti del giudizio ha iniziato a fare un male cane e la notte l'ho passata senza chiudere occhio e al risveglio la guancia sinistra era non gonfia ... ma di piùùùùùù ... la giornata di domenica è passata mooooooooolto lentamente e lunedì mattina ho fatto la chiamata che non si vorrebbe mai dover fare ... quella al DENTISTA!!! Mi ha dato appuntamento dopo un'ora e mezza e dopo una rapida occhiata è arrivata la sentenza ... DOBBIAMO TOGLIERE IL DENTE DEL GIUDIZIO ... DOMANI!!!Beh visto che di storie a riguardo all'estrazione di questi fatidici denti del giudizio ne avevo sentite e non poche: "ah quando ho tolto i denti del giudizio un dolore atroce, sono stata giorni senza neanche riuscire a parlare" oppure "ah sabato devi andare ad un matrimonio e domani togli il dente del giudizio?ahhhhh ma non ce la fai a riprenderti, un dolore terribile". Quindi, non avendo mai affrontato prima d'ora un'estrazione, sono arrivata ieri mattina alle 11 dal dentista con un filino di paura!!! Com è andata vi chiederete??? Sono entrata alle 11 e sono uscita alle 11.20 e se contante il tempo della preparazione, dell'anestesia , del tempo per far fare effetto all'anestesia ed il tempo dopo l'estrazione con il tampone per fermare quel pò di sangue che usciva ... beh l'estrazione del dente è durata circa 2 minuti e non sto esagerando, dico sul serio!!!Il mio dentista poi è bravissimo perchè non ho sentito quasi niente nè quando mi "spunturava" la gengiva con l'anestesia nè quando me l'ha estratto e quel pò di dolore che ho sentito era inevitabile visto tutta l'infiammazione che c'era sotto!!!Un 10 e lode al mio dentista direi!!! Poi per precauzione sono anche passata con mia mamma in farmacia a prendere una bomba di antidolorifico, ma alla fine non l'ho usato, ma ho stretto un pò i denti, parlavo e nessuno mi capiva perchè sembrava avessi un calzino in bocca, ma dopo una bella nottata di sonno oggi mi sento molto meglio, anche se si può ancora migliorare :)<br />
Beh dopo un pò di ragguagli sulle mie disavventure veniamo alla ricetta del giorno ... anche se c'è bisogno di una prefazione a questa ricetta ...<br />
Da giugno si è trasferita nella casa della mia prozia, vuota da marzo, Laura, la postina part time del paese. E' arrivata in compagnia della mamma Silvia e della figlia Silvia Rita, per tutti Sissi ... 3 anni di pura energia e se penso che a fine settembre torneranno a Locri già mi commuovo, perchè ormai sono diventati come parte della famiglia ...anche Peppe, il marito di Laura che puntuale ogni venerdì sera raggiunge la sua famiglia qui!!! Bene a luglio hanno festeggiato il loro settimo Anniversario di Matrimonio e così avendolo saputo un paio di giorni prima ho preparato in fretta e furia una DELIZIA AL LIMONE in gran segreto ... avendo avuto poco tempo non ho potuto dedicarmi molto alle decorazioni, e anche volendo il caldo di luglio non permetteva di lavorare molto bene la pasta di zucchero e peggio ancora il cioccolato plastico, però credo che la torta sia piaciuta visto che il giorno dopo era sparita tutta ;)<br />
Ma adesso veniamo alla ricetta ...<br />
La ricetta e le dosi della BASE, della FARCITURA, della GLASSATURA e della BAGNA le trovate <a href="http://letortediilaria.blogspot.it/2011/08/una-gran-delizia-al-limone.html">QUI</a><br />
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Una volta sfornata la base, lasciarla raffreddare prima di tagliarla in 3 dischi ...<br />
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Preparare la bagna e bagnare i dischi aiutandovi con un pennello o con un cucchiaio ...</div>
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Farcire ogni strato della torta con la crema per la farcitura ...</div>
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Quando la crema esterna è ben fredda, amalgamarla alla panna, che in questo caso ho lasciato molto morbida per poterla versare a cucchiaiate sulla torta ...</div>
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Prima di decorare la torta l'ho messa in surgelatore (quando ancora funzionava) per qualche ora in modo da farla rapprendere per bene visto il caldo (in genere quando realizzo questa torta in inverno molto spesso salto il passaggio in surgelatore) ... ovviamente quando poi va consumata va cacciata una mezz'ora prima dal surgelatore (a luglio c'è voluto molto meno)!!!</div>
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Per quanto riguarda la decorazione, come dicevo, non ho avuto molto tempo quindi ho realizzato una semplice scritta augurale con della gelatina alimentare per decorazioni color giallo/arancione e delle perline commestibili ... ed ecco un pò di foto della torta finita, fatte direttamente nel surgelatore per evitare che la torta si disfacesse!!!</div>
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Bene ... tra una cosa e l'altra si è fatta quasi ora di pranzo, io vado a preparare il mio passato di verdure freddo per favorire la guarigione della mia gengiva orfana di dente ... a voi auguro BUON PRANZO ... spero che la mia torta vi sia piaciuta ... un dolce bacio ed alla prossima ricetta ...</div>
Anonymoushttp://www.blogger.com/profile/07733351132414709248noreply@blogger.com6tag:blogger.com,1999:blog-7446876095213452177.post-29508223104481714612012-08-31T10:23:00.001+02:002012-08-31T10:23:07.082+02:00Frigorifero KO ... Brownies dolci e amari ... e BUON COMPLEANNO AL MIO BLOG!Buongiorno a tutti ... dopo qualche giorno di relax si ritorna allo studio ed agli impegni quotidiani e alle mie pubblicazioni!!!Come sono andate le vostre ferie???Ho tanto da recuperare ... ma ho già sbirciato qualche blog e stasera dopo una bella giornata di studio intensivo mi dedicherò alla lettura dei vostri blog per recuperare le ricette ed il tempo perduto!!!La mia è stata un'estate a tratti tranquilli e a tratti movimentata ... ci sono stati 4 giorni tranquilli di mare a Latina con il mio amore ... e ci sono stati giorni caotici a casa tra ospiti in vacanza qui da noi ed il nostro super frigo all'americana che dopo più di 16 anni di servizio ha iniziato a fare i giochetti nel bel mezzo dei giorni più caldi di questa estate e soprattutto nei giorni di ferie di tutti i tecnici di frigoriferi del mondo ... arg ... per fortuna tra le case delle mie zie disabitate ... il minifrigo della masarda ed una spesa fatta quasi giorno per giorno siamo riusciti ad arginare un pò il problema ... certo scoprire che la carota che ti serviva per l'insalata non solo era in un altro frigo ma addirittura in un'altra casa beh ti faceva un pò passare la voglia di mangiarla quella carota ;) Cmq venerdì scorso è arrivato il fatidico tecnico e il problema è dovuto ad una piccola lente che non sbrina la serpentina ... ormai sono diventata un'esperta di frigoriferi :D Beh vi aggiornerò sulla "salute" del mio frigo nei post a venire ...<br />
Passiamo alla prossima notizia ... vi starete chiedendo quale ricetta per i brownies io abbia mai sperimentato per renderli dolci e amari?Sale?Aceto?No No No ...nulla di tutto ciò ... diciamo che mi sono presa una licenza molto poetica perchè i brownies sono buonissimi ... con noci e caffè, ma sicuramente il motivo per cui li ho preparati è un pò dolce ed un pò amaro ... e adesso vi spiego perchè ... li ho preparati per la mia migliore amica Elena che da ieri si è trasferita a S. Pellegrino Terme(BG) per andare a lavorare per lo stesso datore di lavoro di mio fratello che vive li vicino a S.Omobono Terme!!!Quindi in me sono sorti come logico sentimenti contrastanti ... perchè sapere che è a 900 km di distanza un pò mi ha messo il magone ... però poi subentra anche la parte del cuore che è sinceramente felice per lei perchè dopo tanti sacrifici e anni di studio è bello e gratificante sapere che finalemente si sta realizzando ed io non potrei essere più fiera di lei ... poi sono super tranquilla perchè a lavoro con lei c'è un'altra mia amica e poi c'è mio fratello li vicino quindi so che per qualsiasi cosa ci sarà chi le starà accanto ... mmm oggi ho parecchia voglia di parlare, non si nota eh???? ;)<br />
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vabbè passiamo alla ricetta ... CHE è MEGLIO ...<br />
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PER 12 BROWNIES: 55 g di burro,85 g di farina, 2 uova, 170 g di zucchero di canna, 115 g di cioccolato fondente spezzettato, 55 g di noci tritate glossolanamente, 1 tazzina di caffè ristretto (per me una capsula di Nespresso Indriya), 5 g di lievito per dolci.<br />
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In un pentolino a fuoco basso mettere a fondere il burro con la cioccolata fino ad ottenere una salsa liscia che metterete da parte ad intiepidire. Preparare il caffè e farlo raffreddare.<br />
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Nel frattempo lavorare lo zucchero con le uova fino ad ottenere una bel composto gonfio ...<br />
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Aggiungere la salsa di cioccolato ed il caffè ed amalgamare bene ...<br />
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A questo punto incorporare la farina ed il lievito setacciati e mescolare bene ...<br />
In ultimo aggiungere le noci grossolanamente tritate.<br />
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Imburrare una teglia di 20 cm di lato e rivestire con un foglio di carta forno!!!Versare l'impasto dei brownies nella teglia e cuocere in forno preriscaldato a 180°C per 25 - 30 minuti... ovviamente io faccio sempre la prova stuzzicadente per assicurarmi che esca ben asciutto dalla torta :)</div>
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Una volta sfornato lasciare raffreddare nella teglia stessa e quando è freddo estrarlo dalla teglia aiutandosi con la carta forno e tagliare in 12 pezzi o più se preferiti dei brownies più piccoli!!!<br />
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ed ecco qualche altra foto scattata a casa della mia amica quando sono andata a salutarla martedì pomeriggio ...<br />
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Prima di lasciarvi ... non posso non farMI gli auguri per questa mia dolce creatura ... il mio blog ... che oggi compie un anno ... è una strana sensazione quella che si prova!dopo 365 giorni, 53 post, innumerevoli ricette ed infinito amore è bello vedere che c'è chi apprezza quello che faccio e soprattutto sono felice di avere questo piccolo spazio dedicato solo a me e ad una delle mie passioni ... e quindi AUGURI ALLA MIA CREATURA :</div>
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Un dolce bacio ed alla prossima ricetta ...</div>
Anonymoushttp://www.blogger.com/profile/07733351132414709248noreply@blogger.com10Piazza D'Aiutolo, 84090 Montecorvino Pugliano SA, Italia40.6789872 14.944377540.6774822 14.94191 40.6804922 14.946845tag:blogger.com,1999:blog-7446876095213452177.post-10828217981248828642012-07-31T23:16:00.000+02:002012-07-31T23:16:24.095+02:00Questione di ... TIFO!!!Salve a tuttiiiiiiiiiii ... lo so che avevo promesso di tornare presto ... ma in questi giorni di assenza mi sono fatta una trasferta a Milano, ho sentito il battito del cuore della mia prima nipotina e ho visto i suoi bellissimi piedini (il visino non me l'ha concesso ... solo un orecchio ;) e poi il matrimonio di una mia cara amica a cui ho fatto da testimone e poi il solito tram tram ... insomma non sono stata proprio disoccupata!!!In più venerdì scorso sono iniziate le Olimpiadi che rappresentano per me un evento molto importante perchè ad alcune di queste discipline sono particolarmente legata e poi è sempre bello vedere i colori italiani in alto!!!Oggi però mi sono messa di impegno per aggiornare il mio blog e ho scelto di pubblicare il primo dei tanti arretrati ... ovvero una torta che ho realizzato una settimana dopo la Finale di Coppa Italia richiestami da una tifossissima del Napoli ... beh per me che sono JUVENTINA non è stato semplice, ma come si dice ... il lavoro è lavoro ... e così mi sono messa all'opera e ho realizzato un campo di calcio, con una riproduzione della coppa italia, lo stemma dello sponsor del trofeo e lo stemma del titolo e i tre giocatori simbolo dei napoletani ... Hamsik, Cavani e Lavezzi!!!Vi chiedo scusa in anticipo, ma non sono una gran fisionomista quindi i tre calciatori non sono proprio molto realistici, ma la tifosa è rimasta molto soddisfatta e per me questa è la gratifica più importante!!!<br />
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Ed ora veniamo alla realizzazione della torta ... si tratta di una chiffon cake, ripiena con crema chantilly con pezzetti di fragola, ricoperta con cioccolato plastico, mentre tutte le decorazioni sono in pasta di zucchero.<br />
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PER LA CHIFFON CAKE: le dosi ed il procedimento le trovate <a href="http://letortediilaria.blogspot.it/2012/01/hello-kitty-addicted.html">QUI</a><br />
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PER LA CREMA CHANTILLY: le dosi ed il procedimento le trovate <a href="http://letortediilaria.blogspot.it/search?updated-max=2012-07-11T09:43:00%2B02:00&max-results=7">QUI</a><br />
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PER LA BAGNA: ho usato il succo di macerazione delle fragole ...<br />
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Ho realizzato la chiffon cake in uno stampo rettangolare dovendo realizzare un campo di calcio, l'ho divisa in in tre strati, ognuno dei quali è stato bagnato con il succo delle fragole e due strati di farcitura con la crema chantilly ed una bella dose di fragole a pezzetti!!!<br />
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Poi ho steso il cioccolato plastico verde in una sfoglia sottile e ho ricoperto la torta ...</div>
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Poi sono passata alla pasta di zucchero bianca con cui ho realizzato la scritta della società, le rifiniture alla base della torta e le linee del campo ...</div>
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Poi sono passata alle altre decorazioni, come la miniatura della Coppa ... l'ho modellata a mano e ho usato uno stecco da lecca lecca come sostegno interno ... e poi lo stemma dello sponsor e lo stemma della Coppa Italia che ho posizionato agli angoli della torta ...</div>
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... e adesso la parte più difficile ... modellare i calciatori ... sono partita modellando le varie parti del corpo che poi ho unito utilizzando la mia colla fatta con acqua e zucchero a velo ...</div>
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ed infine l'assemblaggio della torta ... con la coppa al centro ed i giocatori disposti intorno alla coppa ... Cavani a sinistra ... Lavezzi a destra e Hamsik al centro ...</div>
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Ed ecco qualche altro dettaglio della torta ...</div>
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Bene spero che anche questa mia torta vi sia piaciuta ... un dolce bacio ed alla prossima ricetta ... e stavolta torno davvero mooooooolto presto ;)</div>
<br />Anonymoushttp://www.blogger.com/profile/07733351132414709248noreply@blogger.com5tag:blogger.com,1999:blog-7446876095213452177.post-5462408884442755352012-07-11T09:43:00.001+02:002012-07-11T09:43:31.737+02:00Tre piani ... per UN ANNO INSIEME ...Buongiorno a tutti ... scusate la lunga assenza ma mi sono immersa nello studio e giovedì ho chiuso un altro capitolo della mia carriera universitaria e ormai gli esami rimasti sono pochissimi e l'obiettivo sembra sempre più vicino :D però adesso è arrivato anche il momento di recuperare un pò del tempo perduto qui tra le mie dolcezze ... e poi ho tanto arretrato anche da vedere nei vostri blog ... non vedo l'ora di vedere tutte le vostre novità :)))<br />
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Ma veniamo a noi ... il 2 giugno qui nella mia Parrocchia è stato un giorno importate perchè è stato festeggiato il nostro Don Peppino dopo un anno dal suo arrivo qui e così a me è stata affidata la realizzazione della torta per i festeggiamenti. Parlando con le ragazze dell'Oratorio abbiamo concordato per una chiffon cake con ripieno di crema nocciolata e poi?Poi la DECORAZIONE!!!Ho proposto di riproporre le decorazioni che erano state usate per varie feste con i bambini o in Chiesa e così ne è venuto fuori un progetto di una torta a tre piani a base tonda, rivestita con cioccolato plastico verde e poi fiori, funghetti, aquiloni, un ruscello con tanto di barchette, coccinelle e come topping un meraviglioso e coloratissimo arcobaleno in 3D fatto di palloncini in pdz!!!Bene in teoria sembra facile, ma realizzarla soprattutto con solo 5 giorni di tempo non è stata affatto una passeggiata, ma poi c'è stata la soddisfazione di vederla realizzata e soprattutto ... MANGIATAAA!!! :D<br />
E veniamo alla ricetta ...<br />
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PER LA CHIFFON CAKE: le dosi le trovate <a href="http://letortediilaria.blogspot.it/2012/01/hello-kitty-addicted.html">QUI</a> ... ovviamente in questo caso ho moltiplicato le dosi per 6 ... a voi i calcoli :P<br />
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PER LA CREMA NOCCIOLATA: 6 tuorli d'uovo, 150 g di zucchero, 40 g di farina, 500 ml di latte, 1/2 baccello di vaniglia, 300 ml di panna, qualche goccia di estratto di nocciola, Nutella q.b.<br />
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In in pentolino antiaderente mettere a scaldare il latte con mezzo baccello di vaniglia inciso e portarlo quasi a bollore. Nel frattempo formare una cremina chiara con i tuorli d'uovo e lo zucchero, aggiungere la farina e quando il latte e pronto aggiungerlo pian piano alla cremina, filtrare attraverso un colino e rimettere sul fuoco fino a quando non si riapre il bollore, mescolando sempre in modo da evitare che si formino grumi. Una volta che la crema è ben fredda si aggiunge la Nutella, l'estratto di nocciola e la panna montata e si amalgama tutto per ottenere una crema liscia e leggera.<br />
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PER LA BAGNA: ho usato uno sciroppo fatto con zucchero ed acqua (le proporzioni sono in base ai gusti) ... io in genere per 100 ml di acqua metto circa 50/60 g di zucchero e mezza baccello di vaniglia. Porto tutto ad ebollizione, lo filtro e uno volta freddo bagno la torta utilizzando un pennello adatto!!!</div>
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Divido le chiffon cake che ho realizzato di tre misure differenti in dischi di 1,5 cm circa. Bagno ogni disco con la bagna, ma solo leggermente perchè la chiffon cake ha già una consistenza molto soffice!Poi farcisco con la crema nocciolata e aggiungo un altro disco di chiffon cake!!!</div>
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Con la stessa crema nocciolata glasso tutte le torte fino a renderle lisce e pronte per la copertura in cioccolato plastico ...</div>
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E adesso le torte sono pronte per il cioccolato plastico e le dosi ed il procedimento per realizzarlo li trovate <a href="http://letortediilaria.blogspot.it/2011/10/farfalle-in-un-giardino-fiorito.html">QUI</a> ... </div>
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E questa è la struttura ... ma che torta è senza decorazioni??? E così via con fiori, farfalle, aquiloni e chi più ne ha più ne metta :D</div>
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<span style="background-color: white; text-align: left;">E ovviamente non può mancare l'arcobaleno di palloncini tutto realizzato in pasta di zucchero ;)</span></div>
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Ultimate le decorazioni è arrivato il momento di disporle sulla torta insieme alla scritta "... UN ANNO INSIEME ..." ed ogni parola l'ho "incollata" su uno strato e queste sono le foto delle fasi di decorazione ...</div>
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Ed infine la fase di assemblaggio dei tra livelli e dell'arcobaleno in piazza ... e con tutti i bambini che correvano intorno al tavolino è stata uno vera sfida ... ma la missione è stata compiuta con successooo :)))</div>
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Come potete vedere da queste foto c'è anche una torta Jolly per così dire realizzata con la stessa farcitura e le stesse decorazioni ... diciamo che una torta a 4 piani così soffice e con il caldo che ai primi di giugno iniziava a farsi sentire era improponibile e così ho optato per una tre piani più jolly visto che c'era da sfamare un pò di gente ;)</div>
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Ed infine, anche se la qualità della foto lascia un pò a desiderare, c'è anche il taglio della torta ...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6U31OGco2NJZkzMxKdAH8NL3XO1hUIYHGEldc4ez5tq4VGG5vlyLLt3MnOputCRr9mi3hOWood_lUjTdHoFhxKWiKvJYRmx0X_1bs2JdMn_4cCNm9KdZo74_ymBVabH5YAh7EgMiN1ihn/s1600/torta+parrocchia+59.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6U31OGco2NJZkzMxKdAH8NL3XO1hUIYHGEldc4ez5tq4VGG5vlyLLt3MnOputCRr9mi3hOWood_lUjTdHoFhxKWiKvJYRmx0X_1bs2JdMn_4cCNm9KdZo74_ymBVabH5YAh7EgMiN1ihn/s400/torta+parrocchia+59.jpg" width="300" /></a></div>
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Bene!!!Che altro dire ... spero che questa torta vi sia piaciuta ... un dolce bacio ed alla prossima ricetta!!!</div>
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P.S. tranquilli torno presto questa volta ;)</div>
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<br />Anonymoushttp://www.blogger.com/profile/07733351132414709248noreply@blogger.com10tag:blogger.com,1999:blog-7446876095213452177.post-23411231837372375152012-06-02T16:17:00.000+02:002012-06-03T16:57:17.869+02:00Un Buon Compleanno tra i fiori ...Buon sabato a tutti ... come state miei cari lettori???Io un pò meglio ... la mia gamba migliora, sarà la fisioterapia, sarà anche che il sole è tornato ed oggi qui sembra finalmente proprio primavera!!! E ... a proposito di primavera, oggi vi propongo una torta già vista, ma totalmente diversa ;) Lo so lo so che vi sto confondendo, ma adesso mi spiego meglio!!!<br />
La base della torta e la farcitura sono le stesse della torta realizzata per la mia mamma il giorno della festa della mamma e la ricetta e le dosi le trovate <a href="http://letortediilaria.blogspot.it/2012/05/per-la-mia-mamma-con-amore.html">qui</a>, ma ovviamente la ricorrenza era totalmente diversa e così è cambiata la decorazione. L'occasione per la quale ho realizzato questa torta è stato il compleanno di una mia cara amica. Pensando a lei ed al suo compleanno che è stato il 20 maggio, ho immaginato un bel prato fiorito!!!Si lo so che io non sono nuova a questo genere di decorazioni, ma io sono proprio così ... colorata e fantasiosa proprio come può esserlo un bel giardino. In questo caso ho giocato molto non solo sui differenti colori ma sui diversi tipi di fiori ... e ovviamente le farfalle non potevano mancare ... ormai sono diventate il mio marchio di fabbrica!!! :D<br />
Adesso vi faccio vedere qualche foto del processo di realizzazione ...<br />
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Per la realizzazione della copertura ho utilizzato del cioccolato plastico ... e la ricetta la trovate <a href="http://letortediilaria.blogspot.it/2012/05/farfalle-in-un-giorno-di-pioggia.html">qui</a></div>
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E fin qui tutto ok ... ma adesso è il caso di farlo fiorire questo prato, no??? e allora via ...</div>
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Ed ecco le foto della torta completata ...</div>
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Bene, spero che la mia torta moooooolto primaverile vi sia piaciuta ... un dolce bacio ed alla prossima ricetta :D</div>
<br />Anonymoushttp://www.blogger.com/profile/07733351132414709248noreply@blogger.com9tag:blogger.com,1999:blog-7446876095213452177.post-17860122681619676982012-05-28T11:49:00.000+02:002012-05-28T11:53:26.097+02:00Farfalle in un giorno di pioggia ...Eccomi di nuovo qui ... queste ultime due settimane sono state abbastanza impegnative per me, soprattutto e ancora una volta dal punto di vista fisico ... dopo la risonanza alla gamba ho scoperto di avere un legamento della caviglia lesionato e un ginocchio non al meglio della forma, ma ho iniziato la fisioterapia per rimettere tutto a posto e io ho la testa dura quindi sono convinta che ritornerò come nuova in un battibaleno!!!Beh per fortuna come hobby non ho le maratone (con una gamba fuori uso sarei stata fregata!!!), ma i dolci e le decorazioni e per questa tipo di "sport" bastano le mani ... e la fantasia ;) E poi c'è lo studio ... studio ... studio ... e ovviamente tante nuove torte da realizzare ... una molto particolare per me consegnata sabato che vedrete quanto prima e che ha rappresentato una vera e propria sfida personale :)<br />
Non so nelle vostre zone che tempo faccia, ma qui dopo una "finta estate" mi è sembrato di essere tornati in autunno, con aria freddina e soprattutto la PIOGGIA!!! Per fortuna ieri qui a Salerno splendeva il sole così ho potuto ricaricarmi un pò scendendo al mare, nonostante il vento un pò fastidioso!!!<br />
Oggi però sono tornate le nuvole!!!Ma come???Questo dovrebbe essere il periodo delle farfalle e delle lucciole!!!E allora ho deciso che alle farfalle ci avrei pensato io!!!Come???Semplice ... sfornandone qualcuna ... al cioccolato!!!!!! Eh si ... oggi vi propongo la versione al cioccolato dei miei Butterfly Cupcakes che <a href="http://letortediilaria.blogspot.it/2012/02/sulle-ali-di-una-farfalla-al-limone.html">qui</a> avevo realizzato al limone!!! E veniamo alla ricetta ...<br />
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PER 12 CUPCAKES: 80 g di burro ammorbidito, 100 g di zucchero, 150 g di farina 00, 2 uova, 1 bustina di lievito vanigliato per dolci, 2 cucchiai di cacao amaro, 25 g di cioccolato fondente fuso, zucchero a velo per guarnire.<br />
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Mettere 12 pirottini di carta in una teglia per muffin. In una terrina sbattere con una frusta elettrica il burro, lo zucchero, la farina , il lievito ed il cacao setacciati e le uova fino ad ottenere un composto bello liscio.<br />
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A questo punto incorporare il cioccolato fuso, quindi disporre il composto nei pirottini (io come sempre utilizzo un dosatore da gelato ;)<br />
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Far cuocere in forno preriscaldato a 180 °C per 15 minuti. Quindi farli raffreddare su una gratella.<br />
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PER LA GANACHE: 200 ml di panna per dolci, 150 g di cioccolato fondente. In questo caso utilizzo più panna rispetto alla ma solita ganache perchè voglio una crema più "leggera" per le mie farfalle. Come al solito metto a scaldare la panna e quando è quasi a punto di bollore la verso sul cioccolato fondente spezzattato. Lascio stare così per qualche minuto e poi inizio a mescolare fino a quando il cioccolato è sciolto e si è formata una salsa al cioccolato. Quando è ben fredda monto tutto con la frusta elettrica in modo da incorporare aria nella salsa e renderla una crema spumosa.<br />
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A questo punto tagliate la calotta superiore di ciascun cupcake e tagliatela a metà per formare le due ali della farfalla. Riempire ciascun dolcetto con la ganache (io ho usato una sacca da pasticciere con bocchetta a stella) ed ho infilato le due "ali" nella ganache un pò inclinate. Prima di servire ho spolverizzato con lo zucchero a velo!<br />
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Ed ecco qualche altra foto delle mie farfalle ...<br />
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<span style="text-align: left;">Bene spero che anche questa ricetta vi sia piaciuta ... un dolce bacio ed alla prossima ricetta :)</span></div>
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P.S. prima di lasciarvi ho un pò di ringraziamenti da fare ...<br />
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Prima di tutto devo ringraziare tutti voi che mi seguite, è una cosa bellissima leggere i vostri commenti e pian piano mi sembra di iniziare a conoscervi ogni giorno di più, anche attraverso le vostre ricette!!!<br />
Poi ringrazio Vale del blog <a href="http://lapozionesegreta.blogspot.com/">La Pozione Segreta</a> per avermi donato questo bellissimo premio<br />
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Da regolamento so che dovrei rigirarlo a mia volta ad altri 10 blogger, ma ragazzi Kronos in questi giorni mi sta dando il tormento ed in più ho delle meringhe in forno che aspettano di essere sfornate ed impacchettate e gli esercizi di argentometria che mi aspettano sulla scrivania e il ghiaccio da mettere sul ginocchio che aspetta in freezer ... quindi questo premio lo dedico a tutti voi e prometto che con i prossimo sarò più diligente ;)</div>
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E ringrazio anche Mila del blog <a href="http://dolcifantasiedimila.blogspot.it/">Dolci Fantasie di Mila</a> per avermi donato quest'altro bellissimo premio ...</div>
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Anche questo premio prevede che lo rigiri a 10 blogger e che indichi 3 dei miei piatti preferiti ... Beh su questo punto non ho dubbi ...</div>
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- Linguine con gli scampi</div>
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- La pizza </div>
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- La parmigiana di melanzane (la mangio una volta ogni secolo, ma che bontà )</div>
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Bene e con l'acquolina in bocca vi saluto ... a prestissimo :D</div>
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<br />Anonymoushttp://www.blogger.com/profile/07733351132414709248noreply@blogger.com4tag:blogger.com,1999:blog-7446876095213452177.post-19167295854361424432012-05-14T12:09:00.000+02:002012-05-14T15:28:38.442+02:00Per la mia mamma con amore ...Buongiorno a tutti ... e buon inizio settimana a tutti!!!Come avevo preannunciato ieri sulla neonata pagina Facebook di Le Torte di Ilaria (se volete potete mettere un bel mi piace <a href="https://www.facebook.com/LeTortediIlaria">QUI</a> ) oggi posto la ricetta della torta che ho realizzato ieri per la FESTA DELLA MAMMA ... a mia madre piace tantissimo vedermi realizzare torte di ogni genere, con decorazioni complicate o particolari, ma se le chiedete che genere di torta le piace ... dimenticatevi la pasta di zucchero o cose del genere ... per renderla felice ci vuole una torta classica con ripieno chantilly e panna montata per decorare ... ma ovviamente non potevo rinunciare al mio stile!!! La torta che ho realizzato vedeva come base una torta chiffon farcita con crema chantilly aromatizzata con cannella e limone e pezzetti di fragole, glassata con panna montata e decorata con rose in pasta di zucchero e fragole fresche!!! Ma adesso veniamo alla ricetta ...<br />
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La mia ricetta della CHIFFON CAKE la trovate <a href="http://letortediilaria.blogspot.it/2012/01/hello-kitty-addicted.html">QUI</a> ...<br />
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PER LA CREMA CHANTILLY: 500 ml di latte, 150 g di zucchero, 40 g di farina, 6 tuorli d'uovo, 2 stecche di cannella, il succo di mezzo limone, 200 ml di panna montata.</div>
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Mettere in un pentolino il latte con le stecche di cannella spezzate in due e portare a bollore.<br />
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Nel frattempo preparare una cremina con i tuorli d'uovo e lo zucchero e poi aggiungere la farina.<br />
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Versare il latte caldo sulla cremina di uova pian piano, filtrare attraverso un colino per eliminare le stecche di cannella e rimettere sul fuoco mescolando con una frusta fino a quando la crema non riapre il bollore e si addensa un pò.<br />
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Quando la crema è ben fredda, montare la panna ed aggiungerla pian piano alla crema pasticciera ed infine aggiungere il succo di mezzo limone.</div>
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<span style="text-align: left;">PER LA BAGNA: ho usato il succo di macerazione delle fragole con zucchero e limone a cui ho aggiunto un pò di latte ed un goccino di liquore alle fragoline di bosco.</span></div>
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Ed ora veniamo all'assemblaggio della torta ...<br />
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Tagliare la chiffon cake in 4 dischi ... io l'ho tagliata in 5 dischi perchè l'ultimo l'ho eliminato perchè irregolare ... e quando dico l'ho eliminato intendo che altri hanno provveduto a farlo sparire fino all'ultima briciola ;) meglio di un'aspirapolvere direi ;)<br />
Ho disposto il primo disco su un vassoio e aiutandomi con un anello ho prima leggermente bagnato la torta con un pennello e poi disposto un primo strato di crema sulla quale ho distribuito dei pezzetti di fragola.<br />
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Ho aggiunto un secondo disco di torta ed ho ripetuto l'operazione fino ad esaurire i dischi di torta e la crema. Ho avvolto tutto nella carta stagnola e ho lasciato un'intera giornata in frigo per far stabilizzare ed insaporire la torta. </div>
A questo punto ho montato la panna ed ho glassato la torta rendendo le superfici il più lisce possibili.<br />
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Ho decorato la torta con ciuffetti di panna usando diversi tipi di bocchette e di decorazioni.</div>
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<span style="text-align: left;">Infine ho aggiunto come topping delle piccole fragole fresche e delle rose in pasta di zucchero bianche (alla fine del post troverete un pò di foto della loro realizzazione).</span></div>
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Ed ecco qualche altra foto della torta ...</div>
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<span style="text-align: justify;">... e le foto della realizzazione delle rose ...</span></div>
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Bene spero che anche questa ricetta vi sia piaciuta ... e un augurio con un giorno di ritardo a tutte le mamme ... un dolce bacio ed alla prossima ricetta!!!</div>
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Con questa ricetta partecipo al contest di <a href="http://luieleiincucina.blogspot.it/2012/05/dolce-d-anniversario-il-nostro-1.html?showComment=1337001877287#c3181420701910079603">Lui e Lei in Cucina</a></div>
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<br /></div>Anonymoushttp://www.blogger.com/profile/07733351132414709248noreply@blogger.com9tag:blogger.com,1999:blog-7446876095213452177.post-62759319055530248872012-05-10T10:34:00.000+02:002012-05-10T11:17:28.885+02:00Quando la frutta diventa dessert e ... GRAZIE!!!Visto che i miei fiorellini di fragola hanno riscosso molto successo sia qui che tra amici e parenti ... ho deciso di riproporle per un altro dessert, molto fresco ed estivo, soprattutto molto facile da realizzare e soprattutto che colpisce perchè molto colorato!!!Si tratta di coppette alla frutta ... con un tocco ALLA ILARIA ;)<br />
Per la realizzazione di queste coppe ho usato fragole fresche, ananas e pesche sciroppate, crema pasticciera e una leggera ganache al cioccolato bianco, ma veniamo alla ricetta ...<br />
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Per 6 coppe: 1/2 litro di crema pasticciera (la mia ricetta la trovate <a href="http://letortediilaria.blogspot.it/2012/01/hello-kitty-addicted.html">qui</a>, l'unica variazione è che non ho usato il caffè, ma un pizzico di cannella), 6 savoiardi, 1/2 kg circa di fragole fresche, 1 barattolo di ananas sciroppato (potete usare anche l'ananas fresco), 1 barattolo di pesche sciroppate (anche qui si possono usare le pesche fresche), 200 ml di panna, 80 g di cioccolato bianco, 6 foglie di menta.<br />
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La prima cosa da fare e tagliare le fragole a pezzetti e metterle a macerare con un cucchiaio di zucchero semolato e il succo di un limone, come una classica fragolata!Mi raccomando lasciate da parte le 6 fragole più belle che intaglierete come ho fatto <a href="http://letortediilaria.blogspot.it/2012/05/quando-si-dice-fior-di-fragola.html">qui</a> per creare i fiorellini per la decorazione!!!Ho tagliato anche le pesche e l'anans lasciandone 6 pezzi interi per la decorazione.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD43sSdT3tdi6CMmsvjw4LXvj-OQmrPav5PvTOtF1Hn__E9G2bDy-UzF983Yqv6AQHAifFk64eRg-za0IjpDRRQPhj7x_LFGeSUEo1Pa4sVE4_0yGUKj2NHSxVlMUe2L-ZdiFQGkA-S6M8/s1600/coppe+alla+frutta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD43sSdT3tdi6CMmsvjw4LXvj-OQmrPav5PvTOtF1Hn__E9G2bDy-UzF983Yqv6AQHAifFk64eRg-za0IjpDRRQPhj7x_LFGeSUEo1Pa4sVE4_0yGUKj2NHSxVlMUe2L-ZdiFQGkA-S6M8/s400/coppe+alla+frutta.jpg" width="400" /></a></div>
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Poi preparate la crema pasticciera e lasciatela raffreddare per bene. Per questa crema ho usato due piccoli accorgimenti. Quando riscaldavo il latte da versare sopra la crema fatta di tuorli, zucchero, farina e un pizzico di cannella, ho messo nel latte anche le scorze di un limone e due stecche di cannella per dare un aroma fresco e un pò speziato alla crema che con la frutta ci sta benissimo. Poi dopo aver versato il latte caldo sulle uova, prima di rimettere il tutto sul fuoco per addensare ho filtrato il composto attraverso un colino!!!</div>
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Per preparare la ganache leggera al cioccolato bianco, ho riscaldato 100 ml di panna e li ho versati sugli 80 g di cioccolato bianco spezzettato. Una volta sciolto il cioccolato ho lasciato raffreddare e poi ho montato il composto aggiungendo i restanti 100 ml di panna ben fredda per rendere il composto leggero e morbido!!!</div>
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Per la bagna dei savoiardi ho mescolato il succo della fragolata, con un pò di sciroppo di ananas e di pesca e un goccino d'acqua per diluire.<br />
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E adesso veniamo all'assemblaggio ... ho disposto sul fondo delle coppette un pò di frutta tagliata a pezzettini <br />
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Con una sacca da pasticciere con bocchetta rigata ho aggiunto una strato di crema pasticciera.<br />
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Poi ho imbevuto i savoiardi nello sciroppo di frutta e li ho disposti sopra la crema, aggiungendo qualche altro pezzetto di fragole. </div>
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Infine ho coperto i savoiardi con dei ciuffetti di ganache ed ho decorato con la frutta ed una foglia di menta.</div>
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<span style="text-align: left;">Ed ecco qualche altra foto ...</span></div>
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E adesso veniamo al GRAZIE ... il mio grazie oggi va ad Elisa del blog <a href="http://scarabocchidipensieri.blogspot.it/">Scarabocchi di pensieri</a> che mi ha assegnato il premio ANTARES </div>
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Questo premio prevede che io passi il premio ad altri 5 blog, ma mi perdonerete se questa volta invece di dedicarlo a soli 5 blogger io lo dedico a tutti voi lettori, un pò è per assoluta mancanza di tempo in questi giorni, ma soprattutto è dovuto alla seconda regola di questo premio, infatti prevede che chi lo riceve spieghi per quale motivo per noi è importante avere un blog ... beh questa mia avventura cibernetica è iniziata poco più di otto mesi fa e prima di intraprenderla sono stata li a rimuginarci su per altrettanto tempo, perchè non sapevo se sarei riuscita ad essere costante almeno in una cosa e se poi avrei realmente avuto qualcosa con cui riempire questo spazio. Oggi dopo solo 8 mesi mi rendo conto di quanto è importante e formativa per me questa esperienza. Prima di tutto perchè mi ha dato e mi da il modo di conoscere persone straordinarie (proprio come Elisa) attraverso le parole, le ricette ed i sogni di ognuna di voi ... è io sono una persona a cui piace tanto condividere ... ognuno di voi per me è un insegnante fantastico e spero di poter dire anch'io la mia per voi ... è uno scambio reciproco che giorno dopo giorno mi arricchisce non solo di nozioni tecniche, ma anche di un affetto che non avevo mai immaginato fosse possibile provare. Ecco perchè invito chiunque voglia a prendere questo premio ed a portarlo nel proprio blog come mio dono!!!Potrei continuare per ore, ma mi fermo qui :D</div>
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Bene spero che anche questa ricetta moooooolto estiva vi sia piaciuta ... un dolce bacio ed alla prossima ricetta!!!</div>
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Con questa ricetta partecipo al contest di <a href="http://blog.giallozafferano.it/isamario/il-mio-primo-contest-la-fragola-vien-mangiando/?doing_wp_cron=1336641348">L'Amore in Cucina</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgln-jRB7pTsg0w-AepEcbHg4XHi4XNpPlB_hfmOPgVkdC_uIlQ_6-TQQo6PBiN_SErR6xdEXDbtnF5f0E7PsX3JR8skxfXoky1rkVcg4YXhQiDEK6d0fzaP3IBuRKwOmtkpGb_s00LdhPy/s1600/La+fragola+vien+mangiando.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgln-jRB7pTsg0w-AepEcbHg4XHi4XNpPlB_hfmOPgVkdC_uIlQ_6-TQQo6PBiN_SErR6xdEXDbtnF5f0E7PsX3JR8skxfXoky1rkVcg4YXhQiDEK6d0fzaP3IBuRKwOmtkpGb_s00LdhPy/s1600/La+fragola+vien+mangiando.jpg" /></a></div>
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<br /></div>Anonymoushttp://www.blogger.com/profile/07733351132414709248noreply@blogger.com12tag:blogger.com,1999:blog-7446876095213452177.post-69146588538863975772012-05-01T12:31:00.002+02:002012-05-01T21:22:14.558+02:00Quando si dice ... FIOR DI FRAGOLA!!!Il titolo per la ricetta di oggi svela già l'ingrediente segreto e di per se la ricetta è anche banale ... rivisitazione di un classico ... vista e rivista ... più volte rivisitata e con tante varianti ... ma voi lo sapete ... i classici mi piacciono, ma devo dargli sempre un tocco mooooolto personale ... SONO FATTA COSI' ;)<br />
Si tratta di un TIRAMISU' ALLE FRAGOLE che ho preparato domenica da portare a casa di amici che mi ospitavano per pranzo ... anche in questo caso ho capito che era venuto bene e che era stato gradito dal fatto che è stato letteralmente divorato ... è sparito pezzo dopo pezzo sotto i miei occhi :D<br />
Eh ma io lo so che adesso vi starete chiedendo in cosa potrei aver dato il mio tocco personale a questo dolce ... beh continuate a leggere e lo scoprirete ...<br />
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INGREDIENTI PER IL TIRAMISU: 1 pacco di savoiardi, 4 uova, 75 g di zucchero + 1 cucchiaio, 375 g di mascarpone, 1/2 kg di fragole circa, 1 limone, 1 pizzico di sale.<br />
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La prima cosa da fare, il giorno prima della realizzazione del dolce è quella di lavare per bene le fragole e tagliarne una metà a pezzetti come quando si prepara una fragolata. Cospargete i pezzetti di fragola con un cucchiaio di zucchero a velo ed il succo di un limone, amalgamate bene e lasciate macerare per una notte intera in frigo in modo tale che le fragole formino uno sciroppo "fragoloso" :P<br />
Separate i rossi d'uovo dagli albumi.<br />
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Montare a neve ferma gli albumi con un pizzico di sale.<br />
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In un'altra ciotola lavorare con una frusta i tuorli con lo zucchero fino a formare una cremina. Aggiungere il mascarpone ed amalgamare per bene.<br />
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Infine incorporare pian piano gli albumi con una spatola con movimenti dall'altro verso il basso per ottenere un composto soffice e spumoso.<br />
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Una volta che la crema e pronta, tirate fuori le fragole dal frigo, scolatele bene dal succo che userete come bagna per i savoiardi.<br />
A questo punto scegliete una pirofila da portata, cospargete il fondo con un pò di crema e poi iniziate a disporre i savoiardi imbevuti nello sciroppo alla fragola.<br />
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Ultimato lo strato di savoiardi, cospargere con un altro strato di crema e poi distribuitevi le fragole a pezzetti ben scolate dallo sciroppo.<br />
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Poi procedete con un secondo strato di savoiardi inzuppati ed infine chiudete con un altro strato di crema.<br />
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Potete decorare con dei ciuffetti di crema o dei pezzetti di fragola o come ho fatto io (beh fin'ora non c'era poi molto di particolare)... armarvi di santa pazienza ed un coltellino e realizzare dei fiorellini con le fragole ... eh si ... in fondo mi sono detta che se lo faccio con i ravanelli potevo farlo anche con le fragole no??? ;) </div>
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<span style="text-align: left;">Io ho abbondato un pò con le fragole perchè mi sono fatta prendere la mano, ma voi potete decorarla come più vi piace :D</span></div>
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Ed ecco qualche altra foto ...<br />
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Bene spero che anche questa ricetta vi sia piaciuta ... un dolce bacio ed alla prossima ricetta ...</div>
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Con questa ricetta partecipo al contest di <a href="http://cucinalibriegatti.blogspot.it/">Cucina Libri & Gatti</a><br />
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Con questa ricetta partecipo al contest di <a href="http://blog.giallozafferano.it/isamario/il-mio-primo-contest-la-fragola-vien-mangiando/">L'amore in Cucina</a><br />
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Con questa ricetta partecipo al contest di <a href="http://pensieriepasticci.blogspot.it/2012/04/portami-con-teil-nuovo-contest-della.html">Pensieri e Pasticci</a>, il cui contest è realizzato in collaborazione con <a href="http://www.enjoyater.it/">Enjoy - The Italian Way of Living</a></div>
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P.S. Lo so mi state odiando perchè questo post è lunghissimo, ma mi piaceva molto l'idea che ha lanciato <a href="http://cucinalibriegatti.blogspot.it/2012/03/fragole-colazione-il-mio-primo-contest.html">Cucina Libri & Gatti</a>, insieme al suo contest, sulle foto dei propri animali domestici e poichè io ho due cani che amo alla follia vi posto anche le due fotine delle mie due palle di pelo ... Whiskey e Tequila ;)<br />
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<br />Anonymoushttp://www.blogger.com/profile/07733351132414709248noreply@blogger.com25tag:blogger.com,1999:blog-7446876095213452177.post-77658488898041882292012-04-26T11:49:00.000+02:002012-04-26T13:19:26.325+02:00Profumo d'estate ... e di premi!!!Buongiorno buongiornoooooo, da ieri il sole ha finalmente deciso di tornare a splendere ed io mi sento già ricaricata di mille energie, spero di non perderle strada facendo!!! E poi è stato impossibile resistere al richiamo del mare e così ne è uscito fuori un bel pomeriggio a Paestum ... e il mare ha un effetto assolutamente positivo su di me ;) Poi a farmi sentire ancora meglio ci siete voi ed i premi che mi assegnate ... fa sempre un bell'effetto ricevere un riconoscimento da altri blogger :D<br />
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Quindi inizio subito con il ringraziare Sara del blog <a href="http://lamiacucinaa1600.blogspot.it/">La mia Cucina a 1600</a> e Vita del blog <a href="http://ledolcezzedivita.blogspot.it/">Le Dolcezze di Vita</a> per un premio bellissimo il cui significato è Blog Amabile ... quindi grazie di cuore a Sara e Vita ...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFDxD2PRqyZ4JiuZSvAf29xplmcJ0O4hhiYkJfUVJ6Yi01xV5T9ARZgWaqDaLaV21G6n_ZqHkzuoyMtSp1ZQZPQT37JMYRg78QSj0402PptGxAqQtoadpscefdoDeY8WLId5ot_ML-kB-r/s1600/Liebster+Blog.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFDxD2PRqyZ4JiuZSvAf29xplmcJ0O4hhiYkJfUVJ6Yi01xV5T9ARZgWaqDaLaV21G6n_ZqHkzuoyMtSp1ZQZPQT37JMYRg78QSj0402PptGxAqQtoadpscefdoDeY8WLId5ot_ML-kB-r/s1600/Liebster+Blog.png" /></a></div>
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Ed ora veniamo alle regole:<br />
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- Nominare chi assegna il premio<br />
- Mettere il premio nel proprio blog<br />
- Donarlo a 5 blog cari con meno di 200 followers<br />
- Avvisare i destinatari del premio con un messaggio sul loro blog<br />
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Ok mi resta da fare la cosa più difficile ... assegnare questo premio a 5 blog cari ed "amabili" e vorrei davvero scegliere tutti coloro che seguo, perchè ognuno di voi mi ispira in qualche modo sempre diverso e bellissimo :) Ma visto che devo scegliere ... ecco la mia "top five" ...<br />
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- Elisa del blog <a href="http://scarabocchidipensieri.blogspot.it/">Scarabocchi di Pensieri</a><br />
- Gemma Olivia del blog <a href="http://lafabia.blogspot.it/">http://lafabia.blogspot.it/</a><br />
- Valentina del blog <a href="http://lincapace.blogspot.it/">http://lincapace.blogspot.it/</a><br />
- Debbie del blog <a href="http://debbie-lepiccolecose.blogspot.it/">Debbie e le piccole cose</a><br />
- Michela del blog <a href="http://dolcifantasiedimila.blogspot.it/">Dolci Fantasie di Mila</a><br />
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Mamma che faticaccia scegliere ... ora lascio a voi il testimone :)<br />
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Inoltre sempre dal blog di <a href="http://lamiacucinaa1600.blogspot.it/2012/04/storie-di-premi-e-portafortuna.html#comment-form">Sara</a> ho preso questa coccinella e l'ho portata con me sul mio blog per donarla a tutti voi e come ha fatto lei vi invito a prenderla ed a portare un pò di fortuna (che non guasta mai) anche sei vostri blog!!! :D<br />
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E adesso??? Adesso la ricetta di oggi!!! Credevate vi lasciassi a bocca asciutta???No no!!! E poi questi bellissimi premi vanno festeggiati con un dolce ...<br />
Oggi vi posto una ricetta fresca fresca ... li ho fatti ieri per i miei amici che mi hanno accompagnato nella mia bella giornata quasi estiva ... si tratta di semplicissimi ma gustosissimi MUFFIN ALLE FRAGOLE ... e andiamo subito a vedere la ricetta!!!<br />
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PER 12 MUFFIN: 55 g di burro morbido, 100 g di zucchero, 1 uovo, 2 cucchiai di latte, 100 g di farina, 8 g di lievito in polvere, 80 g di fragole a pezzetti.<br />
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Mettete 12 pirottini in una teglia per muffin.<br />
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Lavorate il burro con lo zucchero in una terrina fino ad ottenere un composto leggero e spumoso, poi incorporatevi a poco a poco l'uovo e poi il latte.<br />
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Poi aggiungere poco per volta la farina ed il lievito setacciati con un cucchiaio. Infine incorporate delicatamente le fragole a pezzi al composto.<br />
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Distribuite il composto nei 12 pirottini ed infornate nel forno già caldo a 180 °C per 15- 20 minuti o finchè non saranno ben dorati e gonfi.<br />
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Quindi metterli su una gratella per farli raffreddare e una volta freddi potete spolverarli con dello zucchero a velo o dello zucchero a velo ai frutti di bosco ;)<br />
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Ed eccovi qualche altra foto ...<br />
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Spero che anche questa ricetta vi sia piaciuta ... un dolce bacio ed alla prossima ricetta ...<br />
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P.S. vi lascio anche una foto del "mio mare" di ieri :D<br />
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<br />Anonymoushttp://www.blogger.com/profile/07733351132414709248noreply@blogger.com11tag:blogger.com,1999:blog-7446876095213452177.post-89056304158136029522012-04-23T12:03:00.001+02:002012-04-23T12:05:35.870+02:00Storicamente parlando ...Buon lunedì a tutti e buon inizio settimana ... oggi sono qu a raccontarvi del passato ... mmm vediamo se riesco ad essere più chiara ... ieri nella Casa Comunale c'è stata la presentazione del libro sull'archivio storico del mio paese curato dal mio ziotto preferito ... una persona sopra le righe (sono sicura che è merito suo e della sua influenza su di me se ho un carattere così estroso e fuori dagli schemi), innamorato della storia ed in particolar modo della storia della sua terra e quindi per lui è stato un percorso quasi naturale scegliere cosa fare da grande ... uno storico-collezionista-archivista ... e guai a parlare di tutto ciò che studia e colleziona in termini di "cose vecchie" ... VI FARESTE UN NEMICO ahahahahahahhahahahah<br />
Comunque avendo ancora nella mente la bella presentazione di ieri, mi sono ricordata che ero ancora in debito con voi di una torta che ho preparato proprio per lui l'8 gennaio di quest'anno in occasione della festa a sorpresa che abbiamo organizzato in occasione dei suoi 50 anni ... e veniamo alla RICETTA STORICA ... poi capirete perchè è storica ;)<br />
Si tratta di una chiffon cake farcita e glassata con crema nocciolata e ricoperta e decorata con cioccolato plastico e pasta di zucchero ...<br />
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PER LA BASE (Chiffon Cake): 250 g di farina "00", 250 g di zucchero, 6 uova (340 g totali di albumi), 195 ml di acqua, 120 g di oliodi semi di mais, 1 bustina di lievito per dolci, 8 g di cremor tartaro, 1 pizzico di sale, scorza di 1 limone grattugiata, i semi di una bacca di vaniglia.<br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Il procedimento per la chiffon cake lo trovate <a href="http://letortediilaria.blogspot.it/2012/01/hello-kitty-addicted.html">qui</a> ... in questo caso io ho raddoppiato le dosi perchè dovevo realizzare due torte!!!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div>PER LA CREMA CHANTILLY NOCCIOLATA: 500 ml di latte, 6 tuorli d'uovo, 150 g di zucchero, 40 g di farina, stecca di cannella, stecca di vaniglia, panna montata 300 ml, Nutella q.b. (vale sempre il mio solito discorso ... quanto siete golosi di nutella???) ;)<br />
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Il procedimento per la preparazione della crema lo trovate <a href="http://letortediilaria.blogspot.it/2012/03/il-laureato.html">qui</a> e anche in questo caso, come per la base, ho aumentato la dose. <br />
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PER LA BAGNA: ho usato Vermut bianco diluito con acqua.<br />
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Per quanto riguarda l'assemblaggio ho diviso ognuna delle due torte in due strati ... l'ho leggermente bagnata e poi farcita con la crema ... e messe in frigo per almeno 6 ore. Le ho glassate con la stessa crema e rimesse in frigo per altre 12 ore, per farle ben insaporire e stabilizzare.<br />
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Ho iniziato a decorare la prima torta iniziando con una sfoglia di <a href="http://letortediilaria.blogspot.it/2011/10/torta-sorpresa.html">cioccolato plastico bianco</a> he ho striato per simulare le pagine di un libro, che poi ho scurito con del colorante giallo della Wilton per invecchiarle un pò. <br />
Poi ho realizzato la copertina del primo libro con della pasta di zucchero marrone che ho poi invecchiato con del colorante nero. <br />
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Ho inserito nella prima torta degli stick di materiale plastico per evitare che il peso della seconda torta facesse collassare la prima ed ho aggiunto la seconda torta non perfettamente sovrapposta per rendere l'idea di due libri antichi. Ho realizzato la seconda copertina che ho invecchiato mescolando vari tipi di coloranti ed ho realizzato la scritta con del colorante nero. <br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv4JEpM6EzAXTy2t8avoJSWvUoRBN8FgJ5FNRlE7oD9cjmDASxuFwZuZpXVz6Z4d511CEIvpBDyVLqzAvk8vXxXp1h6gC-wABdapREqNCFDiTW7Lq4tijyfB5qaCjz2LKiYMaXjHyn8As3/s1600/torta+storica+16.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300px" qda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv4JEpM6EzAXTy2t8avoJSWvUoRBN8FgJ5FNRlE7oD9cjmDASxuFwZuZpXVz6Z4d511CEIvpBDyVLqzAvk8vXxXp1h6gC-wABdapREqNCFDiTW7Lq4tijyfB5qaCjz2LKiYMaXjHyn8As3/s400/torta+storica+16.jpg" width="400px" /></a></div>Per quanto riguarda le decorazioni ho realizzato piatti antichi in ceramica di Vietri, bottiglie e bottiglini antichi, cartoline e mappe antiche della nostra zona, vasi, una bugia, un gatto (visto che mio zio è un amante dei gatti e ne ha 4) e ovviamente mio zio con tanto di lucina in testa che spunta fuori da una vecchia giara con uno dei suoi amati pezzi antichi tra le mani. Diciamo che l'omino non è perfetto, ma sto lavorando per migliorare ;)<br />
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Ed eccovi un pò di foto della torta ... AVETE CAPITO ADESSO PERCHE' PARLAVO DI TORTA STORICA??? ahahahahahahahah<br />
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</div><div class="separator" style="clear: both; text-align: left;">Ed ecco ... questo è quanto ... non sarà la mia torta riuscita meglio, ma mi sono divertita un mondo a realizzarla.</div><div style="text-align: left;">Bene spero che la mia torta vi sia piaciuta ... un dolce bacio ed alla prossima ricetta ...</div><div style="text-align: left;"><br />
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<div style="text-align: left;"></div>Anonymoushttp://www.blogger.com/profile/07733351132414709248noreply@blogger.com15