Hot Wheels Birthday Cake

From soup to cake birthday cakes I

you remember the soup a few weeks ago? ... Carrot and coriander?!?

... well, 'we say that I had made in large doses and did not seem to diminish with each passing day ... so I have presented several options:

us a risotto, according to a paste, freeze ...

... in the end I decided to use the soup to make bread ...

but to get my hands on that day I had pasta and a great desire and so on everything has been turned into a panfocaccia !!!...

variegated, shake, aspects, poems, fire ... and eat!

Soft and scented to perfection, I do not know if it was better to just come out hot from the oven or cold the next day!

PANFOCACCIA carrot and coriander

250 ml of soup

100 ml water

350 g flour

1 teaspoon salt

1 packet of yeast

1 tablespoon butter

Put in a bowl flour, salt and yeast center begin to add the liquid ingredients and mix well to mix first and then vigorously for a few minutes until bubbles begin to form. Cover with plastic wrap and let rise a couple of hours in a warm place. After this time mix again and pour into a greased loaf pan. Let rise another half hour and bake at 200 C for about 40 minutes, or until a toothpick comes out clean.

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And another birthday is in the air ... this time it's my dad!
I do not think I've ever put your nose in these pages, but still it seemed unfair not to publish even a recipe for him.
Then maybe a trip today and I'm sure he does find himself a sweet little surprise, you do so gladly

... or not, since he can only watch and do not touch ...
Better by, which is on a diet!
For him I decided to test (and the not-too-perfect form, you can see that it was my first attempt!) Classic candy with almonds ... the PETIT FOURS ...

I've scented with mandarin and it served her right.
Pope `Believe me, I'm really good!
GOOD COMPPLEANNO then and I hope you'll celebrate with a real cake!!

PETIT FOURS to MANDARIN

to 10:
100 g
almond flour 75 g icing sugar
1 / 2 tablespoon potato starch 1 egg white


a mandarin almonds (candied cherries)

for garnish Mix flour, sugar, egg white and starch. Add the zest delmandarino and a few drops of juice. Put the mixture (which is a bit 'sticky) into a pastry bag and form tufts or snails on a baking tray lined with paper for a forno.Guarnire each with a different kernel (or whatever you prefer) and wait 10-15 minutes for inforranre 10-15 min at 190 C.

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... at the last minute! Sunday Morning

Almost last I noticed the collection of Imma

... the most delicious cake IN THE WORLD ...

And how can I not register my MUD CAKE to crumble VIOLET ?!?

more foreign than I see it hard!

(also because I challenge you to find this chocolate in Italy!)

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What a beautiful Sunday morning when you wake up and know that you will not have anything to do all day (especially if it rains).

You can do everything in slow motion, lounging under the covers a little more, 'stay in pajamas as long as you want, and more beautiful, you have before you a whole day to spend in the kitchen

... to invent, enjoy, create ...

The smell of Sunday are perhaps one of the most beautiful things that are there, take you in since childhood and that are felt at home wherever you are.

And I this morning I decided to flood my little kitchen of roasted sweet smell of French toast!

I prefer when the nice thick slice of bread is the way it creates a crispy outer boundary, but the inner core remains spongy, ready to absorb honey, yogurt, syrup or whatever we want to pour over! !

French Toast (with pears, yogurt and honey)

a small sandwich (like soft clogs) (or 2 slices of toast)

1 egg 3 tablespoons milk

1 tablespoon brown sugar butter

yogurt, pears, honey

Beat together egg, sugar and milk in a bowl. Divide the sandwich in half and dip each side into the mixture until it is well soaked. Heat some butter in a pan and bake bread drained from both sides 2-3 minutes (depending on if you like more or less crisp and golden). Serve immediately. I added sliced \u200b\u200bpears, which can be replaced with any fruit in season, and covered with yogurt and honey (sugar, syrup, or "plain " according to taste!) .

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carrot soup with coriander fresh

Introducing another soup!

This time I followed the recipe verbatim Anne-Catherine Bley and his delightful book

( Soup à porter ) I copied the arancionissima carrot soup with fresh cilantro ... now to find fresh since I have no problem!

only change: I added a sgrattatina fresh ginger and I increased the dose of coriander powder.

I also hope to be able to usare presto la mia personale produzione di coriandolo in altre ricette, ma prima di iniziare a spennare la mia piantina le do un po’ il tempo di crescere incrociando le dita affinché sopravviva grazie alle mie amorevoli cure!

ZUPPA di CAROTE al CORIANDOLO FRESCO

1 kg di carote

500 g di cipolle

1 cucchiaino di coriandolo in polvere

1.5 liters of water

10 cl of cream

2 tablespoons olive oil

1 bunch fresh cilantro or more

1 teaspoon grated fresh ginger

salt

Slice the onions and fry a few minutes in a pan with olive oil and coriander dust. Add carrots peeled and sliced, water and salt. Cook over low heat until the carrots are very tender (30-40 minutes). Let cool, add cream and blend, leaving a few pieces of carrot fly. Heat and finally add grated ginger and fresh coriander before serving

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HONEYCOMB WHITE CHOC MUD CAKE ... and the story of a birthday cake! CHILLI

all starts with the fact that today is May 15.

That is the birthday of my sister.

far, every May 15 I ALWAYS inexplicably spent at home and when I was able to my job was to prepare the birthday cake on request (within the last year to tell the truth had become a real dinner!).

And so once again the "cake that you want for your birthday?" Made itself felt despite miles and time zones to divide us.

"Something with a fruit that's available only in Australia"

Well, too bad that here in late autumn and mangos, passion fruits and several cousins are not in season ... so we need to find a solution

... think think think ...

not a typical Italian dessert that makes you think Anglo-Saxon world, but particularly to the "british of oltreoceno"

I take a flip through the newspaper on the newsstands ... distracted ... and voila my cake ...

a "mud cake. " And to make Ozzie 100% put the crumble VIOLET!

They are chocolate bars with a heart made of crunchy brown sugar and molasses work covered in milk chocolate.

So here is my birthday cake!

Perhaps not suited to warm weather and sunny in your May

but my days Piovese Autumn is perfect because at the end to eat sono io!

Per chi si trova dall’altra parte l’importante è che sia bella e che mi abbia richiesto 3 lunghe ore di preparazione

(ho scoperto poi che era nella sezione “ weekend cooking ”...

ti credo, chi è che ha tempo di preparla durante la settimana?!?)

Quindi non mi resta che

accendere la candelina, cantare, lasciarti esprimere il tuo desiderio e augurati

Happy Birthday little sister!

"Happy birthday to you

Happy birthday to you

Happy birthday dear Giovi

Happy birthday to you !!!!"

HONEYCOMB WHITE CHOC MUD CAKE

for 6-8:

125 g butter

90 g white chocolate

½ cup milk

110 g sugar

essence 1 tsp vanilla

1 egg

110 g flour

60 grams self raising flour

60 g Violet Crumble

white chocolate ganache:

90 g white chocolate

40 ml whipping cream

Dissolve and mix low heat for 5 minutes in a pan the butter, chocolate, milk, sugar, vanilla essence. Allow to cool for about 25 minutes. Add to the mix the egg and flour and mix well. Then add half of the Violet Crumble to pieces. Pour the batter into a greased baking tray (approx 15 cm and dm 6 cm deep) and bake at 160 ˚ C for 1 h 45 / 2 hours or until a toothpick inserted in center comes out dry with a few crumbs around. Allow to cool in the pan. Prepare the ganache microwave at full power by dissolving the chocolate with the cream. Stir in half. Allow to cool and then mount to thicken. Spread on cake and sprinkle with the remaining Violet Crumble.

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The bandit!

time ago I received a present of a little book of Indian recipes

I was immediately excited, but of course only half in Italy spices and vegetables named can be found.

Then, I came down here and I immediately found every kind of vegetable and spice ... yuppie !!!... Unfortunately, my roommate (and guinea pig at the time of my creations) hates spicy food and CHILLI word is almost banned in our house!

"A Desperate times call for desperate measures," they say, is not it?

so private that I curry its essential ingredient and INSTEAD OF the required green Chillies I opted for the banal green peppers!

the end, it is coming off a good pseudo-capsicum soup taste of India.

If you can, you try it with just the right sharpness and sappiatemi say!

I prepared to accompany the Indian bread, which in theory would have appeared as veneer, but I think I have something wrong with the folds drying.

The recipe says "as if you were folding a sari, if anyone knows how to fold a sari maybe makes me know for next time?!?

However good was good and of course I'll try to do it again

... so that the chilli did not have it!

Moru MALABAR CURRY (original recipe)

¼ coconut

2 ½ cups of yogurt

1 onion

¼ teaspoon of hay greek

¼ teaspoon cumin

½ tsp turmeric

a pinch of mustard seeds

a handful of curry leaves

(5-6 Green Chillies) 2 large green peppers

oil and salt

Cut the peppers into thin layers. Chop the onion. Grate the coconut in a blender and mash thoroughly. Sauté in a pan with 1-2 tablespoons of olive oil mustard seeds, curry leaves, onions and peppers (or Chillies). Add the greek hay, turmeric and cumin. Then the coconut and 1 cup of water. Add salt, cover with a lid and let simmer until the peppers are cooked and tender. Remove from heat, let cool and add the beaten yogurt. Blend and servire.

MALABAR PARATHAS

1 cucchiaio di olio

2 tazze di farina

Mischiare olio, farina, sale e quanta acqua ne richiede l’impasto in una ciotola. Impastare bene, coprire con un canovaccio umido (o rivestire di pellicola) e lasciar riposare per 1 ora. È importante che la pasta non si secchi durante il procedimento. Formare 10 portions of the size of a tennis ball. Work each piece on a greased and roll out very thin and with a little cospargela 'oil. Form of folds starting from one side and taking down

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"Squarecakes" ... and Mother's Day

Today is the second Sunday in May

So is that Sunday when, as a child, I tried to get up early, when everything was still quiet in the house and ran into the kitchen and prepared, or at least trying to prepare breakfast for my mom.

is that Sunday when, by great, I always fun to pull out a small unexpected surprise gift.

could not miss even this year

of the package and if he did his duty and arrived just in time,

hours add even this small other delicacies

At least the gesture should be appreciated, as regards the taste ... I assure you that they were good!

Congratulations Mom!

"SQUARECAKES" HAZELNUT AND ORANGE

for 4 :

1 egg

50 g Greek yogurt

50 g butter

½ orange

50 g sugar

50 g wholemeal self raising

30 g hazelnut flour

8 marshmallows

for icing :

100 g icing sugar

½ teaspoon butter

½ orange

Mix well the egg, butter, yogurt, sugar and grated rind of half an orange. Add the two flours and when well mixed divide the mixture into 4 muffin molds and bake at 180 ˚ C for 25-30 min. Allow to cool. Prepare the glaze by dissolving in water bath butter, sugar and 1-2 tablespoons of orange juice. If you want a more orange color to add a drop of artificial coloring. Put in a pastry bag and coat the tops of the cupcakes. To decorate MM cut each in half horizontally and staple the ends to form a kind of petal, place it immediately on the icing.

PS. Why " squarecakes "?... well, at home I had muffin molds drives. I had to pour the mixture into molds made of paper and place them in a pan nearby. Of course, you have expanded without acquiring the classical form of muffins, and so to make it cute and I cut the edges I made them into small SQUARECAKES!