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Muffins dried tomato and mozzarella sandwiches with chickpeas

These could also be called pizza muffins if you want, because they taste a bit reminiscent of 'pizza. What I like i muffins salati, anche se in realtà li preparo raramente, dovrò rimediare!
Come buona parte delle mie ricette - soprattutto quelle dei muffins - sono nati casualmente, unendo ciò che offrivano frigorifero e dispensa. Hanno anche subito il passaggio freezer, con tanto di scongelamento nel microonde, mantenendosi soffici e buoni!
Ora aspetto con impazienza l'arrivo della primavera e dell'estate per potermi prodigare nella produzione di muffins salati da gustare durante qualche pic nic nei parchi, in piscina, al mare (stupida, stupida, stupida regione senza mare!!!!!). Io davvero l'inverno non lo sopporto proprio più, e almeno questi pizza muffins mi portano mentalmente a periodi più gradevoli. E poi insomma, day after tomorrow is March 1, and for me this marks the official end of winter. Wise to ignore the temperature still falling, the rain and the greyness eh ...

200 grams of flour 50 grams of starch

1 teaspoon baking powder vanilla
15 non-dried tomatoes 1 tablespoon oregano

30 ml extra virgin olive oil 1 tablespoon grated pecorino

65 grams semolina
250 ml milk 2 eggs

50 grams of mozzarella cheese for pizza
a pinch of salt

Chop the tomatoes and cut the mozzarella into cubes rather small. The process is always the usual muffins: Place in a bowl all the dry ingredients - flour, starch, yeast, cheese, sale, origano, semolino - e mescolate in modo da ottenere un mix omogeneo. Aggiungete i pomodori secchi e la mozzarella e mescolate ancora. In un'altra ciotola versate tutti gli ingredienti umidi - olio, latte, uova - mescolate e unite al composto secco. Amalgamate rapidamente il tutto e riempite per 2/3 uno stampo da 12 muffins imburrato e infarinato oppure ricoperto dai pirottini (aaah che amore i pirottini). Cuocete a 180° per 15 - 20 minuti.

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Dopo una sfilza di dolci è giunto il momento di cambiare un po', per cui ecco un po' di pagnotte morbide e buonissime.
Sapete che questa è la primissima ricetta con cui mi sono cimentata anni fa nella preparazione bread? And has been for a long time the only bread that came out of the oven scarfusissimo the house that I shared with other students. Then came the bread machine and I have tried many other recipes. But this has remained in my heart, even if now to be more reliable early the first mixture to the machine.

a cube of yeast 1 teaspoon sugar


200 ml lukewarm water 250 g canned chickpeas

0 650 grams of flour 2 to 3 teaspoons salt 5 tablespoons extra virgin
olive

Spezzetate the yeast and dissolve in 100 ml of water with the sugar. Drain the chickpeas well
from fluid retention, rinse with water and shake it left. Pour the flour into a large bowl with the salt, wheat, chickpea purée and oil. Stir with a wooden spoon until all the flour has been almost completely absorbed. Flour a work surface and knead the dough lavoratevi long hand. (Here I stopped, you want to put the convenience of being able to do in the meantime? I like to mix, but my pace of life will not follow all of my passions).
When the pasta is ready put it to rest in a very clean bowl and cover with a cloth. Let rise for at least an hour and a half. Take back the dough and knead for two minutes on a floured surface. Form a 15 to 20 loaves the same size and grease it lightly on the surface. Score the top with a serrated knife, forming a cross. Put the loaves to rest on two baking sheets covered with parchment paper and let rise for an hour, or until their volume will not be doubled. Bake at 180 degrees for half an hour.
(The last time I tested the program on my bread oven, if you recommend it, never had so perfect sandwiches!)

With this recipe I would like to participate in the contest to Sonia, the "respectable Contest", a great and commendable initiative, I suggest you go directly to the post dedicated to the contest to read what it is and I invite you to participate in numerous, it is a really good cause.

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pumpkin pie and chocolate cake

I'm not sure that this is coming I cake well ... I suspect that my pumpkin has remained too watery, thus ruining the cake baking. But I found it perfect, the consistency of the fondant moist but not greasy and cloying (I like the fondant, but I can eat very little, is too much for me), and the recognizable flavor of pumpkin combined with chocolate. Indeed Lele found it horrible, too much pumpkin for him.
:-( Too bad, I had also decorated in a romantic version ...
In any case, try again to make it to see if indeed this time ho sbagliato la cottura della zucca o se effettivamente questa è una torta fondantarocca.
La ricetta arriva da un bellissimo libro ricevuto a Natale, Il Cioccolato. Immaginate quindi la delusione di Lele, che ha sfogliato il libro con la bavetta alla bocca, quando ha scoperto che la prima ricetta testata era a base di zucca...

700 gr di zucca
180 gr di amaretti
150 gr di farina 00 (qui Molino Chiavazza )

150 gr di zucchero
2 uova
2 cucchiai di cacao amaro
50 gr di burro
1 bustina di lievito

Cuocete la zucca pulita e tagliata a fette in forno o al vapore (io l'ho cotta in forno).
Quando la zucca è cotta frullatela, unite la farina, sugar, crushed macaroons, egg yolks, cocoa, butter and yeast, mixing well throughout. Whip the egg whites and add sauce.
Pour the batter into a greased and floured baking pan and bake at 190 degrees for 40 minutes. Let the cake cool on a wire rack for cakes.

And even with this recipe I participate in the contest CHOCOLATE Crysania , sure to be one that should stay away from cocoa & co. I'm working hard eh?!

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Plum pudding with droplets

This loaf is a review of the Orange . A total re-think how my usual ... I start with a recipe, I know maybe a parakeet liver pate cream grapefruit and watermelon, then do not use either the parakeet, or the liver (yuck) other animals, or fruit, flour and dried tomatoes, but maybe .. . Here maybe this time the distortion is a bit 'lower ...... Meanwhile, the blackbird hopped into the garden while I'm here to beat on the keyboard has escaped ... It will really believed the story of the pate and feared ending up in place of the budgerigar ?!?!?! Well
to avoid scaring all the birds in the area is better to focus on this starry plum cake and soft.


3 eggs 200 g sugar 180 ml milk

110 ml vegetable oil 220 grams of flour 00

80 grams of potato starch
1 teaspoon of baking chocolate drops

stars

sugar In a large bowl Whip the egg yolks with sugar, added gradually. Add milk, oil, flour, starch and baking powder sifted. Beat the egg whites until stiff and add them into the mixture from the bottom up so they will not dismount. Add the chocolate chips with flour. Cover with parchment paper
squeezed to a wet cake tin of 30 cm and pour the mixture.
Pour the sugar on the surface of the plum cake and infornarte at 180 degrees for 20 minutes, lower the temperature to 170 degrees and continue Cook for 25-30 minutes.
Cool cake on a wire rack.

During the writing of this post no animal has suffered ill-treatment:-D

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A bookmark for Valentine's Day ...

Dear friends and readers, today is Valentine's Day and could not miss a scheme for the occasion (though I'm single and I celebrate tomorrow), it is a bookmark that you can make for yourself or a gift. I hope you enjoy it.

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chocolate truffles with coffee and chocolate rum cake

Why chocolate is so good? And above all, why should I keep away from him? In fact the answer to the second question I know, stupid nickel! But sometimes I ignore the intolerance and I grant you, as I give myself so many other things I should avoid ... However
truffles are made if you have guests or if you go to dinner with friends and want to bring a simple dessert, but like always, because for them two is really exaggerated, too much chocolate for everyone, intolerant or not. With these doses, I got forty tartufini small, I chose to divide the dough into two parts to get two different flavors. However, I have used Ron miel, perhaps too delicate than the classic rum, so I got coffee and truffles to truffles simple ...
Double that half a tablespoon if you choose to do them all at the cafe or all of the rum.


150 g dark chocolate 100 grams of milk chocolate
100 ml fresh cream 25 g butter

half a tablespoon of instant coffee
half a tablespoon of cocoa powder to taste rum



hazelnut taste Chop the two types of chocolate and divide it into two bowls (in each bowl will be half the dose of dark chocolate and half milk). Put half dose of cream and butter in a saucepan, add the coffee and bring to a simmer. Pour the mixture into one of two bowls with chocolate, let stand for a few minutes, stir and store in refrigerator for one hour. Meanwhile
Heat the remaining cream with the rum and butter, will not just boil pour the rest of the chocolate and proceed as you did with the first compound.
Put two tablespoons of unsweetened cocoa in a small bowl. Shape into small balls with the mixture of chocolate and coffee and let them roll in cocoa powder.
Chop hazelnuts. Form balls with the mixture Chocolate rum and let them roll in chopped nuts.
tartufini If you like you put in small paper cups.
Store in refrigerator until serving.

With this recipe I participate in the contest Crysania

Blog Dla Jana Pawła

carasau with feta cheese, ricotta cheese and artichokes. And with joy that I present to you my new helper!

This dish, which was difficult to give name and label dates back to my pre illness boring boring and endless . I did not think of anything for dinner. I was rather bored. Then like a bolt from the blue man the sudden awakening of the brain has this recipe, which I found really good.
3 or 4 layers of bread carasau
250 g cheese 300 g
artichokes (weighed clean)
50 g pecorino
a tablespoon of grated pecorino
extra virgin olive oil salt


garlic and chili pepper oregano

warm water white wine


Remove the outer leaves of artichokes, cut into 4 or 8 wedges and put them to soak in water acidulated with lemon juice. Rinse well.
Saute the artichokes with a drizzle of olive oil flavored with garlic and chilli. Sfumateli with salt and a little 'white wine. Cook for about ten minutes.
Cut the cheese into very thin slices using a potato peeler.
Mix ricotta with grated pecorino, salt and pepper. Add to cream cheese cooked artichokes. Wet the bread quickly
carasau, line the bottom of a baking sheet and cover with wet and squeezed a layer of carasau, make a layer of cream cheese and artichokes, cover with cheese slices, and as you would lasagna to form 3 or 4 layers. Finish the dish with a layer of carasau bread brushed with olive oil, sprinkle with salt and oregano and bake at 180-200 degrees for 25 minutes, or until the surface is golden.

Now ............................................ .......... Ta-dan!! HE has arrived! After years and years of dreams, hopes and desires, since last night is HIM in my kitchen! It is not an easy subject to photograph, but here it is!

In all its glory His Majesty Mr. Thermomix is our home! Inaspettatissimo a fantastic gift of mine, who have staged myrtle to extrapolate code and intercom (smemorini. ..)
On Wednesday I told you it was a special day for his arrival, was in fact a lousy day and the courier has also cheat me without even a phone call ... And last night, when my nerves were through the roof because there were 2 additional hours of delay, has arrived! In fact, because
fatigue and flu have not yet begun to play with my bimbyno, I hope to recover over the weekend, while Lele's mission is spending tonight;)

Thanks Mom & Dad !

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Lasagne with saffron, spinach and gorgonzola. E 7 things about me ...

time influence, too much free time. What infinite boredom. I'm slightly better than Monday and have already stufissima star of doing nothing. Stove so that I do believe that deceive the time stretching, so perhaps the high fever burned me the last neuron healthy, if I chose to spend so my time ... But today is a wonderful day, my wait for the new super aiutante che vi presenterò a breve! Non sto nella pelle dalla gioia, ma dovrò attendere oltre le 17, visto che quando sono stata contattata dal corriere ero ancora semi-sana e ho preso appuntamento dopo l'orario lavoro... E visto quindi che sono qui ad annoiarmi sarò particolarmente logorroica oggi e soprattutto potrò finalmente " riscuotere " il premio che mi ha dedicato la dolcissima Crysania , visitate il suo blog perché ne vale la pena! Quindi grazie Crys :)

Le tre regole da seguire se si riceve questo premio sono:
- ringraziare chi te l'ha donato
- raccontare 7 cose su di sé
- girare il premio to 10 other blogs - here as they are in strategic delay and virtually all have already received from someone around who still do not have it and anyone who passes by here:) -
Hmmmm let's see ... 7 things about me ...
1) 28 year old, Sardinia - precisely quartese that she feels more Cagliari - Milan transplant at the tender age of 19 years for choosing to study in this city ... I do not know how he came to me this idea, but I had the ball out of the studies at 13 - 14 years.
2) I hate ironing with my whole being. I would like to know who is the idiot who invented the iron and why he did not. It could very well go around all wrinkled without scandal, so the iron does not would exist!
3) We have a tiny garden, but when I enter a shop autoconvinco plants I have acres and acres of land to cultivate and manage to convince Lele (not always though, sgrunt) the usefulness of all those lovely flowers and plants aromatic.
4) I miss the Poetto, the wonderful beach just a few miles of my house. I grew up going there at any season and now look at the sea 2 or 3 times a year is really sad.
5) I have an unhealthy relationship with the phone, call my a lot of times, I assume is to bridge the distance, but I need to always know everything. I am a daughter spaccaballe.
6) I am anxious for a delay of a few minutes I guess terrible disasters of any kind. The academic year provided for each exam days and days of tears, hysterical ... I should know, give me a set.
7) I love long walks with Lele, a time I loved the shopping center, now a thousand times prefer to walk in a park (even if the tops are walks along the shoreline)
Have you really read this far? You are able to resist? The influence me to justify what I wrote, right?!?! Let the lasagne
then ..
Although this recipe comes from my colleague Sara and her lovely cookbook. I made this lasagne
now several times and I assure you that they are really good, and very simple to prepare. Then personally
I love all the ingredients that make up, so I can not advise you! But they are not able to tell you the dose of lasagna, I make 3 layers of pasta and then I think you have used about 9 sheets, according to the regulator in your pan!

lasagne
1 kg fresh spinach gorgonzola surgalati
qb (orientatevi according to your taste ... So much, so, so!)
1 liter of milk 2 sachets of saffron


50 g butter 50 g
flour grated Parmesan

Prepare the sauce by melting the butter in a thick-bottomed pan. Add the flour and mix well, adding slowly the warm milk. When you've poured all the milk add the saffron. Stir until the consistency is not too dense. Meanwhile
blanched spinach and squeeze the end of cooking well. Cut the Gorgonzola into small cubes.
Cover the bottom of the pan with the sauce, lay the sheets of pasta, cover with spinach and gorgonzola in tufts. Pour some of sauce and sprinkle (if you like) parmesan. Continue until you run out of ingredients, ending with layer of spinach, and gorgonzola sauce.
Bake at 180 degrees for about 30 minutes. To prevent the pasta from drying out excessively Cover the pan with aluminum foil, on which you have previously made some small holes with a toothpick, and delete a dozen di minuti prima di spegnere il forno.

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rye bread with milk in my pantry

In questo periodo continuo a tirar fuori dalle mie mensole culinarie riviste datate, stupendomi del quantitativo di ricette che mi ispirano, e che da bravissima ragazza sto preparando. Così posso dire piena di orgoglio che continuare a comprare riviste e libri di cucina ha molto senso, perché pian piano eseguo tutto :-D e Lele non può più ribattere dicendo che tra poco usciremo da casa noi per far spazio a tutte le mie cose...
Qualche giorno fa ero intenta a sfogliare "Cucina no problem" di gennaio 2006 (questa rivista e Cucina Moderna sono le mie preferite) e la mia attenzione è stata catturata da questa ricetta. Then a few days later, as you know, I received the products Molino Chiavazza including mixture of rye bread, and as it happens - with my usual precision and ingenuity - pulling out of the box I was able to break the pack . So I had no more excuses, the flour was also open and I started to knead.
To make this bread you need a day home, as between one thing and another you get to six hours to rise.

400 grams rye flour (for me, as I said, this )

00 200 grams of flour 2 teaspoons active dry yeast 320 ml milk

tablespoon wildflower honey
extra virgin olive oil olive oil salt


Dissolve yeast and honey in 5 to 6 tablespoons of warm milk. Add 50 grams of rye flour and stir until blended. Set aside in a warm place for at least an hour.
Put the remaining rye flour (keep aside a tablespoon) and 00 flour in a bowl, incorporate the kneading yeast, a tablespoon of oil, a teaspoon of salt and the rest of the warm milk. Work the mixture well for 10 minutes, until mixture is firm that does not stick to hands. Form a ball, grease it with a little 'oil-slit cross and let it rise for at least two hours, covered with a damp cloth.
Take back the dough and knead for a few minutes on a floured surface, mash well and give it the shape of a loaf.
Sprinkle the bread with flour that had set aside, make 3 incisions on the surface and let it rise for 2 hours.
Bake at 180 to 200 degrees for 35 to 40 minutes, let cool completely before serving.
I used the default program of the oven for baking bread, I suggest you bake bread in the oven by placing a small bowl of water.

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New Arrivals

too, in my small way, I started a couple of collaborations.
I chose products that already use for some time, given the fact that we like, and then some of them advise without mistakes.
Meet The first Molino Chiavazza , I use very often the meal, while I have not tried the dessert, now I have the chance to try these out will let you know that recipe will come out! I received a super package containing various flours: 00 wheat flour and flat bread pizza , mixture rye bread, flour antigrumi 00 (sorry but I can not find on the site anyway ... I have used here ) chickpea flour, durum wheat semolina .

The parcel contained also an interesting selection of dessert: fantasy cakes, cake yogurt, muffins and cookies , creme caramel, custard , chocolate mousse.




The second collaboration is with Rigoni di Asiago, which I love blueberry jam blacks, I think my absolute favorite. I found this company when I decided to buy jam without added sugar, plus they are also living. I have been honored with five fantastic jars Fiordifrutta: lemons, sour oranges , rosehip , cherries, peaches , plus a jar of nocciolata cocoa and hazelnut cream. What, I can not wait to have breakfast tomorrow morning! ;)

Third and final collaboration is with Ariosto, whom I know since I was a child, my mom used (and presumably still use) the Seasonings for beef roast, remember that the Henry bought directly from the butcher.

I hope I have not bored anyone, this space will never be overflowing di "pubblicità", ma collaborare con aziende che ho sempre stimato è per me un grande onore!
Buon week end a tutti!

Winnipeg, Hair Salon, African

plaice with orange and hazelnut

Mi ritrovo sommersa dalle arance senza saperne bene il motivo. Credo di aver fatto qualche errore di calcolo, per cui tutte queste arance iniziano a dare segno di stanchezza. Sto quindi iniziando a metterle un po' ovunque, torte, muffins, spremute da guinnes... Poi mi è venuto in mente che qualche tempo fa ho condito un carpaccio di tonno e spada con un'emulsione a base di arancia e limone che ho trovato davvero buono. Ho pensato quindi di usare le mie scorte arancioni per una cena un po' diversa... In frigo avevo anche della hazelnuts, enhanced by a sweet, I combined everything and come out a really nice dish. Hazelnuts have given it a bit 'of crispness, which contrasted with the softness of the plaice.

5 fillets of plaice
2 oranges
two tablespoons of hazelnuts
two tablespoons of flour

extra virgin olive oil salt pepper


Squeeze the oranges. Chop the hazelnuts and mix in the flour. Rinse and dry the fillets of plaice, pass them in the flour mixture and nuts and put them to fry in a large pan with a little oil. Cook for a few minutes and gently turn the fillets, with the aid of two pallets to prevent breaking them. As soon as the threads begin faded to brown with orange juice, strained, salt, pepper and cook for about ten minutes.

With this recipe I participate in the contest Cinzia