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what is cooking in the pot ... but the cake!

Today is my brother to dinner with family ... but apart from the half-empty fridge, I have not much injured 'desire to cucinare.Quindi pappardelle with mushrooms, mixed salad and fruit season!

But sweet?!

How refrain, then here's one I can help you: http://lamontagnaincantata.blogspot.com/

with his cake with pineapple, which I copied verbatim, except for fruit (I had no pineapple)

I used peaches bianche.E then to give a little 'color mixture and to give a different saporin I added three tablespoons of Alchermes! The rest of 'Same as the original including the case.

3 small eggs 100 g melted butter 1 tablespoon corn

7 tablespoons flour 5 tablespoons sugar (more than 'three to make the caramel) 1 tablespoon baking

3 tablespoons Alchermes

Peel the peaches rather large.

Heat up a thick-bottomed pan, place three cucchai of sugar and a bit 'of water not too make a caramel colored (like me!).

Arrange peaches over the caramel.

Mix all other ingredients in a bowl.

Spilling the contents of the bowl into the pan, cover well cook over low heat for 10 minutes, turn and continue to keep covered for 40 minutes. Afterwards

'overthrow the serving dish and sprinkle with powdered sugar!

Nothing more 'quick and easy!

is just as good!

Thanks Elena!

With your permission I use this idea to participate in the contest of mint and chocolate!

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... when sudden bursts of desire ... Ten

Put that on a hot and sunny August afternoon, when the city 'is empty and you are surrounded

the unnatural silence that only a sultry day in mid-August can post 'happening in the city' ... you broke the sudden desire to "pizza prosciutto and figs," you do?!

Especially if instead of 'you are in Rome to Palermo?

But take a walk around the blog of course.

What you think? The white pizza already 'tried by Paoletta in the recipe http://aniceecannella.blogspot.com/2008/06/esperimento-interattivo-la-pizza-bianca.html

of course many other have already 'tested.

So what to do, if not try immediately to satisfy the craving!

I did half 'dose of recipes whose link above and find that I have followed step step, also giving a peek at the legendary Adriano, a great master of leavened!

Of course I did not get the same results, but I am fully aware of my limits! However

for dinner tonight "PIZZA BIANCA proscuitto and figs!"

400 gr flour 300 ml water

0

16 grams of oil or lard

8 grams of potato flakes

5 g salt 5 g of malt

8 g of yeast

Place in planetary flour, flakes and 200 ml of water and where 'was dissolved yeast and malt.

Let go and after a while 'add the remaining salt and Curd acqua.Successivamente

oil mix Strung up to you, that 'all the ingredients are well blended and took

a soft and shiny.

Place to rise for a couple of hours (even less with today's temperatures) has tripled.

Take the leavened dough on floured surface and spill it, her hands oiled

folds become the legendary Adriano http://profumodilievito.blogspot.com/2007/10/le-pieghe.html

Divide the dough in two and is repeated twice in the folding operation.

You leave the dough rest for 20 'and is positioned on the pan (I used a greased baking tray and upside down), I recommend the pasta with the widening anointed hands, avoid bursting the bubble, otherwise the total ruin of the result finale.L 'height should be a little' less of a finger, I actually 'I did a little' more 'low ... too bad I will refer 'below.

Bake at maximum temperature of the furnace fan-assisted mode, for 5 ', after that' turn on the grill and allow to brown.

Exit as soon as the color will be 'amber, do not continue cooking.

Fill figs with Parma ham and crushed mmmhhh ... I have no words!

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Birthday with Ben and co.

This cake but I have prepared on the occasion of my little grandson Charles.

He loves this character, like all children his age ', then here is that I have prepared well in advance of the characters in corn paste this time (I wanted it to remain in memory of the birthday of fatigue).

The cake base and 'a classic sponge cake, filled with chantilly and bits of pineapple.

The cake top and 'a chocolate sponge cake, filled with chocolate ganache in another time postero' recipe.

coverage and 'sugar paste!

As written previously'll find 'way to make you see the other cakes decorated ....

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Ben Alexander arrived!

This post is not 'really' a recipe, 'cause you can not really' cook in this heat!

Today in Palermo bursts, then, to make me feel I've decided to let you see the cake I prepared on the occasion of the baptism of the grandson of my cousin ... Alexander, indeed!

I must say that the photos do not do much about the cake that was really nice.

This decorative technique and 'why was I avvicinataal foodbloggers world, there are many other decorated cakes that slowly postero' ...

The most cake 'plans consisted of two floors of classic sponge cake flavored with limoncello and stuffed with chantilly limone.Un plan was instead filled with chantilly and strawberries to classical pieces.

all covered with sugar paste, including all the characters of the same material.

Bu on hot at all!

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August caponata ...! The king of rotisserie

This in reality 'as well as a starter, can' be an outline of a second ... ... a complete meal of good bread

with fragrant ... in short, any excuse and 'good to eat Capone, one of the dishes, maybe, by now known worldwide!

At least once a year I am committed in its preparation.

and is in fact 'a real commitment, if you need to fry at least thirty eggplant!

Pero 'it really worth it!

6

eggplant 1 1 / 2 kg of tomato sauce

1 large onion 1 bunch of basil

300 g green olives

100 g of salted capers

3 to 4 stalks celery

2 tablespoons white vinegar 4 tablespoons sugar

Proceed to fry the eggplant as usual, ie 'cut the eggplant into chunks and put them to drain the bitter, at least a couple of hours. Fry in deep fat .

Meanwhile, cut into cubes celery sticks.

pitted and cut into small pieces, not too small green olives (I use tradition as those of Castelvetrano which are small, round and plump! Put them in water a few days earlier, so that 'lose some of salting).

Put the capers in water for removing the salt.

Meanwhile place the tomatoes in boiling water, peel Privatel semi.Grattugiate of the onion, put it in a pan with a base of olive oil, fry a little, and then add the chopped olives, capers, sedano.il basilico.Lasciate cook slowly until 'the sauce will shrink', add the mixture of vinegar and sugar, allow to boil and turn off the heat.

Now Arrange the eggplant in a dish bottom, pour the sauce over it ... and say that I prepare once a year (or almost), but ... Goduria mmmmhhhh!