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DONNEEE GREETINGS!

A treat to all of us, mostly women .. the classic mimosa cake, but in miniature version!

I lined the pan with hemispherical molds of Spain, I've brushed with liqueur (I use the Witch), and I have filled with chantilly cream (more cream custard). I made them in the fridge for a couple of hours, and then I covered with crumbs of sponge cake to get the effect "mimosa." Served in a sauce of strawberries are tempting! Ah, do not forget a sprinkle of sugar veil!! Kiss!: *

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Women's Day ... gluten free!

do not know if I've already been writing, but my mom has just made aware that celiac. Recently I read about many people who have become in adulthood and perhaps this is due to the modern way to conduct our lives, the type of power or stress that in each of us reaches levels more or less accentuated ... The fact is that the incidence of this disease is greatly increased, and until it is diagnosed, the disorder that causes really are the most diverse, so that often are not recognized as such. My mother has spent years (about 10) when it was really bad, attached to an IV for nourishment e immobilizzata a letto; nessuno riusciva a trovare il motivo di tanta sofferenza e ovviamente nelle nostre menti si alternavano le ipotesi più terribili... Poi finalmente a qualcuno è venuto in mente di fare l'indagine specifica e allora la diagnosi è stata possibile: intolleranza al glutine. Lei ora sta benissimo, non ha più sofferto da quando dalla sua dieta ha bandito il glutine! Ormai in commercio esistono tanti alimenti per celiaci e quindi è abbastanza facile preparare dei pasti completi senza glutine.

Approfittando della sua visita a Parma, la scorsa settimana, ho voluto cimentarmi nella preparazione di qualcosa che festeggiasse le donne, tutte le donne: la Torta Mimosa Gluten Free!

sponge cake Ingredients:

• 6 eggs 200 g sugar 180 g
• cornstarch
• lemon juice

Preparation:

In a container mounted for at least 20 minutes (at least 20, really!) eggs with the sugar using a mixer at high speed. Add the sifted cornstarch and lemon juice, hand stirring gently so as not to dismantle everything. Bake in oven at 180 degrees for 30 minutes, without ever opening. Before removing from the oven leave the sponge for 5 minutes inside the oven off and the door ajar.

cream Ingredients:

• 500 ml of whole milk
125 g sugar 40 g cornstarch
• 4 egg
• lemon

Preparation:

Heat the milk in the entire peel of a lemon. Mix egg yolks and sugar, add cornstarch and dilute with warm milk, put everything back on the heat and stir constantly until it thickens.

Assembly cake

Ingredients:

• a can of pineapple slices
• 250 ml of whipping cream
• sponge
• custard

Cut the sponge cake in two and dig the bread from both halves of the internal disks. Wet the base carved with fluid retention in pineapple can. Place small pieces of pineapple on the base and cover with the cream mixed with whipped cream. Install the second disk and proceed as before, with the wetting liquid and cover with pineapple and cream and whipped cream. Spread the cream and whipped cream is also on the sides of the sponge. Shape the bread crumbs with the excised and spread on top and sides of cake. Store in refrigerator for several hours, because when it is compact and easy to cut and flavors are more blended.

Best wishes to all women, I'm sorry for the boys, are the engine of the world!

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are back!

And after a brief period of "inaction" I'm back ... finally take care of my blog!
Forgive me if I have neglected a bit recently, 'many of you may not know, but finally we started with our new adventure .. SALT AND PEPPER our restaurant .. .. I just do not agree! But as soon as I can , a trip to the blog .. I always do as well as a visit to all my friends "bloghini"!
Here is a photo of the cake first "official" made by me in our restaurant ... for the baptism of a child.

What satisfaction! Is a sponge cake filled with whipped cream and shaved dark chocolate, topped with lightly sweetened whipped cream and the decorations were made by me with the dough zucchero.L 'Teddy i palloncini,le scarpine,il bavaglino..e la torta completata!!!

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E 'Carnival! We speak ...?

This time I wanted to try a book I had on the shelf for a while '... He lay there, motionless, looked like a relic, almost feared ... So many times I wanted to use it, get ideas, but then I blocked a kind of reverence ... then withdrew! Then came the Carnival, and my accomplice disorder which meant I lost the recipe and chatter that came last year were very good, I got to work to seek a new one! I looked a bit 'on the internet, your blog, but then as I read, that's what I thought: "I just want to exaggerate anything a little less awkward this time that Mr. Artusi in person!". I sling on the shelf and do I try to challenge the recipe index ... I can not find now, because he calls the gossip rags! Quick look at the ingredients ... "Ok! If some gets! Artusi to us!"

Ingredients:

• 240 grams of flour 00
• 20 g butter 20 g
• sugar 2 eggs 1 tablespoon
• brandy (I used the lemon)
• a pinch of salt

Procedure:

Mix all these ingredients form a ball rather than soda, and knead for a while '. Then let it rest for half an hour in a floured cloth. Take it as thinly as possible (I used Granny duck), and cut it with the appropriate wheel creating strips that look like rags (just the rags) on the same drill cuttings to fold or twist them to make the move. Fry in hot oil, being careful because they become so thin dark fast! Sprinkle with powdered sugar once cool!

I am amazed at how much good has come! Better than last year! Should I use more often this book (The science of cooking and the art of eating well) because, although written in 1881 (!!!) recipes do not seem so old! Of course, some ingredients should be replaced (where we would find the flour in Hungary?) But I think we can consider going to consult before going to the stove !

Yay! I made a recipe of Artusi!