How Much Is A Shiny Charizard

2010 Greetings!



Genoa fell the frost and snow have arrived in the city. Little to tell the truth, but enough to give a touch of romantic Christmas approaching. They are caught between their work and, these days, even a bit 'motion in the house (we put the wall and my kitchen is now beautiful!), Without yet having had time to think about what to prepare for the fateful party . Luckily I am from in-laws for Christmas dinner and my in Santo Stefano, but I have to equip for a couple of family dinners and a couple friends, but ok, calm, there is still time, I tell myself.
In recent months I feel this way, always with the water in the throat. But I'm fine. Much work by the piece, some beautiful projects and many hopes. I miss the blog, but the pace of work have changed, and if I find time to cook, take pictures or write posts do not talk about, say, at least until February, then we'll see.
This, in essence, I wanted to say to the few who happened to pass out of affection or even here.
Your blog, though occasionally grooming them, at least through facebook, which has been my fundamental (As fast) window on the world of food.
So Merry Christmas and happy holidays to all. I leave you with a link to a piece I wrote yesterday for a project I'm working with a group of colleagues. Any advice for a tasty Genoese shopping for Christmas and beyond. You can find it here .
if you like, check out the site and tell us what you think :-)

Peanut Butter Brownies By Contessa

open braid with orange almond cream of "Adriano Continisio" lm with


Hello everyone ... which is several months away .. ... are no longer able to post anything because of too work that he almost stole the soul ... and that little time was left for me, I have dedicated to study and learn more about yeast. I was given a very old piece has a very good scent and has given me the desire and the charge to use it for something special.

Looking on various blogs I fell eye on braid open with orange almond cream of Adriano . E 'was love at first life, and I remade the recipe using my sourdough. So the next morning I started to take the first refresh to activate it.

I took a piece of lm, I soaked in warm water (half the weight of the lm) with a pinch of honey, I chopped, I did melt and knead the flour with Manitoba (the same weight as the lm)

I let rise at room temperature. After lunch, I redid the same process, and yet another, at 18. Spend 3 hours was very active and ready for the dough.

Of all the dough I got a piece of g.200 and the other I put in the fridge.

I started to knead the ingredients into the same process which has explained Adriano , I only just put less flour and a pinch of brewer's yeast, to be more sure of success ... :-)

The ingredients are the same.

Ingredients:

g. 200 lm

g. 150 Manitoba flour

gr. 150 flour "or"

gr. 150 milk

80 g sugar

gr.100 butter

60 grams of candied orange Scorsetti

2 eggs 2 egg

gr 6 salt

2 g of fresh yeast

1 teaspoon honey

1 tablespoon Cointreau

almonds threads

Cream of almonds:

80 gr almond flour

80 gr soft butter

80 g sugar

8 g cornstarch

1 egg white

1 teaspoon amaretto

a pinch of salt

procedure

With a food processor, reduce the soft dough scorza di arancia, con 20 gr di burro .

Si sioglie nel latte tiepido con un cucchiaino di miele il lm e il lievito di birra, si uniscono una alla volta le uova alternandole con una spolverata di farina, poi zucchero e ancora farina, e unire gli ultimi due tuorli con il sale.

Quando si è ben amalgamato il tutto, uniamo la pasta d' arancia e in seguito il burro appena morbido, un pò alla volta. Infine coliamo a filo il liquore.

I mixed everything by hand, is a little harder! With the 'mixer is quite another thing! C on the light dusting of flour, little at a time, the ground must be soft, supple and well-strung.

Form a ball and put it to rest for an hour.

Meanwhile prepare the cream, mixing all the ingredients cold. Overthrow the 'dough on floured board, spread a rectangle and fold in three years as the pastry.

Ristendiamo a rectangle cm. 30 x 80.

Spread the cream, leave an inch free (where a brush with egg white), on the short sides and one long. You can add chocolate chips or candied orange. sealed roller edges well.

bisects the roll

Cut again in two each roll lengthwise, leaving the beginning attacked.

Let the Heads on a sheet of parchment paper. Bred to a braid in 4 pieces .. .. . revolve with the cuts above, we must be quick can get away cream ... " here was a tragedy .... I could not weave in the end ... I made a case, adjust your hands :-) " Perhaps it is better to first study the movements on the video

Let the braid on a baking oven with foil and let it copriamola doubled in a warm place. As we know, the lm puts a little more time to rise.

Before baking distribute the sliced \u200b\u200balmonds and bake 180 ° for about 40 '