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CHOCOLAT CHOCOLATE CAKE WITH PISTACHIO PISTACHIO


A chocolate fast, made a few days ago. I used a mold of Silkomart heart, and inside there were some suggestions for use. Very simple, we start with a similtemperaggio, melting a portion of dark chocolate, then adding a non-fused, and then heating the mixture slightly. Poured into molds, well beaten, stuffed with all a pistachio, and facts coagulate. Here they are ready for tasting.

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This recipe I have tasted from a colleague, Tamerici recipe, she made some changes, but I have not taken note of the changes and then I made it as such! Delicious, moist cake and a soft, delicious .. to do!

Ingredients: 170 gr butter

170 gr sugar 4 eggs 100 gr flour

pistachios

10 grams baking powder 80 g cake flour 00

80 g dark chocolate flakes (I used the drops)

Procedure:

Place the softened butter with sugar until mixture is puffy and fluffy. Sift the flour with the baking powder. If you do not find the meal you fatevela pistachios, chopped pistachios very cold (keep them a couple of hours in the freezer before you chop them) along with a spoonful of sugar in the recipe. The cold of pistachios offset the heat of friction of the blades, preventing leakage of oil and sugar absorb quell'eventuale part that comes out anyway, thus saving the taste of the fruit. Combined with an egg at a time to the mass of butter and sugar, using a spoon mix of dust from one to the other if the emulsion is found to be too difficult. The water contained in the album could mix it with butter fat with some difficulty. Stir in the remaining dust, and finally the chocolate. Bake in a buttered and floured mold at 180 degrees for about 50 minutes. Let cool and enjoy it .. wonderful!

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Jazz Theatre: small square on a large square. The pleasure of Friday. February 18 with 4et Fasoli.

Spaces Unison is now a small square Piazza Maggiore. Also Friday, February 18 at the Claudio Fasoli Quartet has delighted and meetings. Claudio Fasoli, is depicted in the photo gallery of Unison, a concert in 2005. In return, 2011, the formation of the night saw him together with the drummer in Schio (VI) Gianni Bertoncini and brothers of Montecchio (VI) Michele Calgaro, guitar, and Calgaro Lorenzo, bass.

The exhibition, which is important for the long history of musical Fasoli - Perigeo from the seventies to the participation of concerts with the great musicians of the International - brought to the attention of numerous public and Calgaro Bertoncini. The latter, to give an idea of \u200b\u200bthe process professional, has returned from a long series of concerts almost daily with Cheryl Porter, the jazz gospel.
The images also offer a few moments of relaxation in the evening.

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FINGER AND CHOCOLATE MOUSSE OF MUSHROOMS AND SPINACH STRUDEL

loosely based on a recipe from a recent cooking class .. really good, try it! I propose that the version of finger in small glasses, but can be served in portions a little more abundantly as the opening of an important dinner, or directly as a first course. I put the labels "vegetarian" because I loved the crispy bacon can safely be omitted (actually in the original recipe was not there but I like it!)

Ingredients: 600 g porcini

(milkshakes as they will go well frozen ones) 2 medium potatoes

vegetable broth salt and pepper to taste

medium shallot

200 grams of whole milk

100 gr grated pecorino cheese

200 grams of fresh cream

50 g bacon Smoked

Procedure:

The first thing is to soak the cheese in milk, and leave it there even 2 or 3 hours. After this time a fire and melt the cheese, making sure that they can blend the two ingredients. Strain the milk and put the liquid in the siphon with the cream, loaded with cartridge and refrigerate. Cook the mushrooms, cut into pieces in a little olive oil on high flame, shedding a few at a time, by opening them continuously to ensure that evaporate the water they contain and release, without "suffocating". Apart from brown the chopped shallots in a little oil, add mushrooms and potatoes in small cubes. Add some broth and cook. Blend and season with salt and pepper. In a separate pan crisp the bacon, making it go until the fat-free surface is burnished. It remains to assemble the glass: Pour a small ladle to the bottom of cream of mushroom, and some diced bacon. The final touch will be a spike of cheese and a sprinkling of black pepper.

For those not siphon enough whipping cream and mix it by hand to the mixture of milk and cheese has cooled. You can decorate the glass using a pastry bag with star tip .

With this recipe I participate in the contest "Finger food" Saretta, although this glass is to use a spoon, I hope it is also possible to participate ...

.. (No, I invent the other!

.. and the collection of Verrines Enza (thanks to the grant ..)

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From Messina to Feltre: Tony Canto, with liberty and Modugno.

A concert on Sunday night, you know, is difficult. Yet people come. On stage Unison Music Theatre, Tony Canto. Solo voice and guitar. When the show begins appearing Sicily and Messina. Check Domenico Modugno. A Mariù De Sica. There is also "are Italian Federal" and a quote from Pessoa, which is more or less like this: "to renounce all ambition is the first step towards freedom." Tony Canto is presenting his CD, "La Strada". By the sound, how it describes, as he loves the music and life is a good bet that road, it will do so. A surprise from Messina, in unison of Feltre. We hope to see him again, soon.

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are worse than a child, I find it hard to eat vegetables, but if only a little trick I .. then yes, I eat! So, now that my pregnancy is low stocks of iron, I decided to combine with spinach. Besides, if it works with Popeye ... But not so in leaf, no no, well dressed! Oh well, the doctor gave me the same tablets, but in the meantime I found out a beautiful thing to see and good to eat, as well as all-vegetable, if we do not consider those 20/25 gr diced bacon, but it actually took me only because I had opened a package the day before and had not over, I throw it sorry, but the taste does not feel, you can safely leave it out!

Ingredients: One roll of

rectangular puff pastry ready (but nooo ... the homemade one, I recommend !!!!!...)

600 g frozen spinach

about 25 grams of diced bacon

3 / 4 slices of pear syrup

a handful of chopped hazelnuts

a small mozzarella

A yolk for brushing

Procedure:

Cook spinach in boiling water, drain well and once ready. Brush up in a pan where you melted the fat of the bacon to flavor a little. Again, this step can be omitted. Remove from pan and cool them, cut them for the purpose, add the pear and the cheese into small cubes and about half of the hazelnuts, creating a homogeneous mixture. Roll out the dough, fill, and rewind. Closed the center and brush the strudel to attack the remaining chopped hazelnuts. Dilute the remaining egg and brush the sides of the strudel, so that colors are less in the center. Bake in preheated oven at 200 degrees for half an hour or until golden brown pasta. Serve warm.

Here is the inside of the strudel

With this recipe I participate in the Weekend Herb Blogging # 270 hosted this week by Cindystar , here his post to call

With Haali

, the organizer

With Kalyn, the founder

With Bri , organizer Italian

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CHEESE TART nutella

A greedy sister, a husband who is almost but not all, and a blogger who likes to make cakes .. well .. simple, I make them and present them! So when a few days ago, "Cogny" sends me an email with a photo of a Nutella tart with message "When you do not know what to do .." here that do the grocery shopping list, I bring the ingredients and begin to knead! I put a lot of Nutella, I noticed especially looking at the picture of the slice, then the weights in the ingredients are already resized to a more normal dose .. this has been renamed "Nutella crust "certainly not wrong! The mold I used is that of Cuki, a blind eye to 28 cm in diameter ..

Ingredients:

For the pastry: 350 gr flour

00

50 grams hazelnut flour (even if you do not have all 00 of the hazelnuts on hand)

2 eggs 170 g sugar 200 g butter

cold

a pinch of salt (not necessary if you use a lightly salted butter)

For the filling:

500 grams of Nutella (pictured are 750 if you want to adjust it yourself)

Procedure:

Mix the flour with a pastry starting with a pinch of salt and the butter cut into cubes, sand, and when you have a fairly homogeneous mixture add the eggs. Mix quickly and put everything into the fridge to rest for half an hour to thicken. Roll out the dough and line the mold. I have given rest in the fridge also lined the mold to make sure that the heat entering chock oven bake the dough immediately without giving time to the butter melt and then the dough will fall from the mold. Okay now the Italian is an option but I hope you understand what I mean, the blow would have to capture all the heat .. :-) Obtain the strips of dough and refrigerate them too, so will be easier to handle. While the dough cools again fill the bottom of the cake with Nutella in industrial quantities .. to shovel away! To facilitate the work I have warmed slightly in the micro. Decorate the pie with strips and bake in oven at 190 degrees for about 40 minutes. Let it cool thoroughly before throw. I have not tried it but I have ensured that it was very good!

And here is the slice of the bomb (not only of goodness but, unfortunately ..)

.. and with a day of delay, I sent it to the collection of recipes, not only the World Nutella Day 2011! Tomorrow, the publication of all the collections, look here

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HOME-MADE PREPARATION FOR HOT CHOCOLATE


And here I am with the last Christmas gift to friends and relatives, and being in February is not bad .. I got the recipe from the blog Anise and Cinnamon Paoletta, his post here. She gives doses of spoons and teaspoons, I having prepared many doses even remember doing the conversion to grams, for convenience, but given the time that has passed I lost the package, then I copy verbatim from her.

Serves 12 cups:

180 grams of dark chocolate from 55% to 65%

12 tablespoons unsweetened cocoa powder

4 tablespoons of sugar cane

8 tablespoons granulated sugar

12 teaspoons of potato starch

procedure :

Spray mixer with the blades in dark chocolate making sure to mix intermittently or the chocolate melts.
Put it in a airtight jar with all the other ingredients and mix well. Store in a cool, dry place.

1 cup Preparation:

Put in a saucepan and melt 3 tablespoons of prepared by pouring 150 ml of milk a little at a time, stirring well with a spoon Dissolve powder well, and being careful not to make lumps. When the milk is completely in the pan, place over low heat, stirring constantly, and wait the boil. Allow to thicken while cooling, bearing in mind that thickens, then leave it a little slower, or solidify!

PS: for all those who have received ... I have not heard anything, there is at least liked ??????