Pattycake Members Stuff

CROSTATA CON I PEPERONCINI VERDI... How nice

This is purely a preparation for the summer but I had frozen green chilies, I have done so .. a bit unusual but very tasty ..

INGREDIENTS:

X the pastry ..... SALT

300 grams of flour 00

110 g butter

60 grams of cold water

salt 1 egg yolk

flour 1 teaspoon of spinach

green chillies (fried)

tomato basil

bacon

PREPARATION:

mix the ingredients for the pastry and chill for half an hour ... clean green chillies, wash and dry them very well because otherwise when you fry crackle (my secret is that I will bake in oven on baking paper with a little oil) .. set aside and the peppers in same pan, add a goccino oil, the diced bacon and fry the garlic .. slightly and add the tomatoes, when they soften add the previously fried peppers and season it all .. roll out the pastry into a baking dish about 25 cm and filled with chili peppers, close the pie with strips of pastry and bake at 180 degrees for 25-30 minutes ..

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receive an award from my friend Marcella ..

Today, among the mail that arrives on the blog to comment on a recipe I posted, I found Marcella one informing me that on his blog a new birth, but already very nice, there was a present for me ... check and see that there is this special prize to 10 of her friends the blog ... rule to collect the prize is to offer it to other friends and answer 10 to 10 things that make us the happiest part of it .. ok ..

1) open your eyes and see the sun shines on me .. and charging me the right energy to start a new day.

2) peace of mind knowing that my children are calm.

3) the realization of dreams and desires of my children.

4) the knowledge of being surrounded by the love of my friends and my loved ones.

5) be in good health, per me regola essenziale per una massima tranquillità.

6) sperare sempre di riuscire a seguire la dieta di turno e sperare, magicamente, di perdere 50 kg in una settimana (solo un sogno)..ehehe

7) guardare gli occhi fiduciosi ed amorevoli della mia cagnolina quando si sveglia e vuole la sua buona dose di coccole ( e ritrovarmela sul letto, appena sveglia, accoccolata vicino a me...amore mio)

8) Il piacere di provare una nuova ricetta e sapere che riuscirà bene ( almeno si spera)

9) vedere uno spettacolo di danza dove mia figlia si esprime con tutto l'amore per quello che sta facendo.

10) sapere che sarò sempre sostenuta da mio marito in ogni occasione.

And now we come to the stage at which to offer this award to my friends of 10 living with affection or blog ... ..

Nanny flavor of vanilla

langolino Nancy Nancy

Dario ziodà

Sara ildolcemondodisara

camalyca- lamuccapazza

Daniela lacucinadiDolce D.

Martina the acollinadellefate

Pinella idolcidipinella

Anna Hens: 2ndlife

Sandrina Sandrina dolciidee-

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MEATBALLS eggplant

With this new recipe for the collection of Nanny on balls ... very tacky to me, and usually I prepare often only this time, instead of boiled eggplant, I used the grilled eggplant, also bought .. those are easy and fast ..
INGREDENTI:

grilled eggplant sandwich bread
salt and pepper to taste
parmigiano
pecorino
1 uovo
aglio
provola o scamorza
prezzemolo
PREPARAZIONE:
ho tagliato a pezzettini piccoli le melenzane e messe in un contenitore..ho frullato ( io nel bimby ma si puo utilizzare qualsiasi robot oppure a mano) il pane in cassetta con l'aglio, i formaggi, il prezzemolo, sale, pepe e l'uovo, amalgamato il tutto ho unito le melenzane tagliate precedentemente...prendendo una piccola quantità di impasto ho messo al centro di ogni polpetta dei dadini di scamorza, ed ho chiuso formando delle palline...finito tutto l'impasto ho passato le polpette in un composto di pangrattato misto ad erbe aromatiche tritate finissime ( io ho comprato un pangrattato alla pizzaiola che contiene gia tutti questi ingredienti) e fritte..

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Ieri mi è venuta voglia di cioccolatini e poichè in casa non avevo nulla ho deciso, cosi all'improvviso, di prepararmeli...io ho scelto una ricetta facile utilizzando due tipi di cioccolato e granella di nocciola, ma nulla vieta di inventarsi un nuovo ripieno a proprio gusto e coccolarsi nei momenti di "apatia" invernale...io nn ho pesato gli ingredienti e mi sono regolata a modo mio..

INGREDIENTI:

cioccolato fondente

white chocolate

chopped hazelnuts

PREPARATION:

I have the chocolate and I helped with this contraption to melt the chocolate ..

I melted dark chocolate and with the help of a brush I brushed the inside of a silicone mold, put in refrigerator to harden after about 20 minutes .. I still gave a brush stroke of chocolate and released 10 others minutes in the fridge .. meanwhile I added dark chocolate already melted white chocolate and when you are all well blended I added the chopped nuts .. I took the shells of chocolate and I put in the middle a whole hazelnut, then with the mixture I filled the shells of chocolate, even the edges and put back in the fridge for another half hour .... the chocolates in the silicone molds are well up rapidly and easily and there, voila, my beautiful chocolates ..

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tilda creations

I finally managed to upload some photos using the phone to my sister ... a new creation is inspired by the tilda "TILDA SPRING" while 2 more but these are the classic tilda missing wings ... in your bathrobe and-towel ... but I also like very much so ...

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CHOCOLATE CAKE CHEESE AND PEARS

After being the other week in Vietri sul mare and had decided with my family to make a detour from Minor, land of the famous Salvatore de Riso, I decided it was time to try to make the ricotta and pear cake after tasting the famous pastry chef ... that did not come the same even because he uses the base is soft, but what I've tried to do is slightly crumbly, but it's a flavor for me DI-VI-NO ..... I suggest you the hope that you enjoy my recipe ..

my cake is 20 cm

:............. ingredients for the base is called "Pasta Sovereign"

100 grams of sugar

100 grams of butter

100 grams of flour

1 egg 100 gr chopped hazelnuts

1 tablespoon cocoa

1 / 2 tsp baking powder

FILLING:

300 grams of dry cottage cheese (I used ricotta)

150 g of whipped cream

100 grams of powdered sugar

pears in syrup (or pears, diced, cooked in sugar and then mashed with a fork)

pear aroma (or pear brandy)

10 g gelatin sheets

little milk

PREPARATION:

grind the hazelnuts and set aside to work the sugar .. with the egg, add the softened butter, flour, cocoa and baking powder .. mix together the ground hazelnuts add .. .. you'll get a thick split in two and roll out of two molds of the same size (I I have the mold by 20 cm) lined with baking paper .. cook for about 20 minutes at 180 ° .. to cool the two bases ....

Meanwhile prepare the cream inside .. mix the ricotta with the whipped cream and powdered sugar, add some of pears in syrup and crushed with a fork .., heat the milk and dissolve the gelatin it off for about 15 minutes in cold water ... mix the gelatine to cream cheese ... now make the cake in this way ..

aiutandosi con un cerchio di metallo regolabile, mettere un primo disco di pasta sovrana, su questo stendere la crema a base di ricotta e panna, sulla crema mettere il resto delle pere e finire con il mettere un altro disco di pasta sovrana.

Tenere in frigo per minimo 2 ore, meglio se la preparate il giorno prima...si puo decorare spolverando semplicemente con zucchero a velo o se volete preparare una decorazione con cioccolato fondente e bianco....al centro ho messo una decorazione fatta con caramello.