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 '

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Recipes old and new for a summer dinner

Every time I try to remember that I still have a blog and, though it seems, there are very affectionate, but laziness the heat is really great. Ultimately, then, there has developed also Facebook, which is so quick to write two things and publish photos of the dishes that the poor who blog consider it more?
So take advantage of a dinner made a couple of nights ago for two friends-colleagues to post a couple of fresh and fast recipe that helped compose a kind of dinner-buffet.
Among the things that I have prepared and are already on the blog there are: the balls of anchovies , the packets of salmon with wasabi mayonnaise the marinated anchovies (but I used the lemon juice and vinegar apple) 's avocado salad, melon and smoked salmon , which I published recently.
To complete the meal I prepared a salad of barley, shrimp and zucchini with a light pesto without garlic or cheese. Everything boiled, except the prawns cotti a vapore e poi puliti, condito col pesto e messo a riposare al fresco per un'oretta.



Infine il dolce, altrettanto semplice e veloce, rubato a Donna Hay.




Di questo vi lascio anche le dosi:

Bicchierini di panna, cioccolato bianco e lamponi

200g di panna fresca
150g di cioccolato bianco
3g di gelatina in fogli
un cestino di lamponi

Mettete la gelatina a bagno nell'acqua fredda per 10 minuti. Scaldate il cioccolato in pezzi insieme alla panna senza farlo bollire. Unite la gelatina strizzata e mescolate bene. Mettete nei bicchierini (ne usciranno 4). Wash and dry raspberries and affogatene about half in the glasses with whipped cream and chocolate. Refrigerate Almenno 2:00 to 3:00 hours. Before serving add the remaining raspberries.

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My ravioli spinach and ricotta

The filling for ravioli change from region to region, from family to family, they contain ingredients that characterize their particular taste, pleasant and certainly good.
I love it, but time is always short. I went to the market to find some object which would facilitate the work and I fell eye on this small tool, "but certainly useful ...!!!!.... "

rondelline The Jig can be adjusted according to the measure that allows choosing.

thinking ...." How can I do to get a good result in a short time ????? "

So I run this procedure. I

9 eggs mixed with wheat flour, a tablespoon of extra virgin olive oil, a pinch of salt, forming a smooth ball, let stand in refrigerator for about half an hour.

"Now here I must confess all in the presence of a secret ..... do not know the dough!"
I used the machine Imperia to roll out the dough to form thin strips not.
So I took half of the strip and on one side with the atrezzo I made signs that define the square below where I put the filling and I wet the edges with the beaten egg


Clean spinach washing in running water, and boil for few minutes. After being wrung out well, put them in the meat grinder, so they are thinner and Amalga better with cheese. Some prefer the ricotta, the stronger flavor, I used the cow, because it is lighter.

Ingredients for the filling

9 hg. Ricotta

4 hg. well-drained spinach

1 mozzarella (maccinata thin in the meat grinder)

2 hg. Parmesan

a tablespoon of nutmeg

salt and pepper to taste.

Then with the bag I put the filling in pocs ...

... I covered the other half ...

... I crushed with your hands to stick the dough ...

.. I cut it with the wheels between a filling and the other ......

... Then takes off the excess dough ........

... and that's it ..... the ravioli are ready to be served ......

"I will do it with a vegetable ... sugetto light and tasty ......
.... but I'll tell you next time"

I will do with this here sauce

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Ragout (seitan)



's funny that just when k-kitchen decided to go back to the pitcher then be willing to prepare vegan stuff, now blurred memories of a life that seems so far away but in the end it is not. Yes because I was also vegan youth but, more importantly, I had a (former) boyfriend vegetarian and dairy-intolerant, so the food was vegan daily diet, as well as the preparation of homemade seitan and tofu. So when the other day I visto la cavoletta , quasi stupita di se stessa, preparare il seitan in casa , mi sono detta che era ora di rispolverare le mie spinte salutiste (sob!) e mettermi al lavoro. Complice un sabato uggioso e casalingo e la necessità impellente di mettere le mani in pasta (e così ho fatto anche mezzo kg di pasta fresca), mi sono ritrovata con 400g di seitan morbido e spugnosetto (al contrario di quello che potete trovare nei negozi bio).



Certo non ha un bell'aspetto, ecco, e il sapore diciamo che è neutro (per non dire insapore!) però ha dalla sua parte che è vegetale al 100%, e quindi sano, e il fatto di sapere di nulla o quasi consente to flavor depending on how you cook it. It should be used just like meat but, before cooking, marinate the ideal is very good with spices, herbs and shoyu. Or you can use it as a stew or sauce, chopped with a knife and simply by doing a regular gravy. That 's what I have done to prepare a pan with the onion-celery-carrot, blending the chopped seitan with red wine and cook for about 1 hour and a half (yes I know it would take three hours, but I have been satisfied).
Excellent course on pasta, but also for spreading on bread. Try (if you dare!) Because it is really good and healthy, and vegan food every now and certainly will not hurt even the most carnivorous :-) avid

ps: for prepazione refer you to the home of seitan sprout recipe, although I've never done the blob rest for a night (but only for an hour) and use at least half whole wheat flour . In addition, to cook the seitan I highly recommend a piece of kombu, a bit 'of shoyu and a piece of fresh ginger. It keeps in the refrigerator immersed in its own liquid for a few days.

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Alice "an 'injection of omega 3 ..."


"We have to eat fish !!!", we continually repeat ..... "bluefish, è ricco di grassi polinsaturi omega 3!!!" sono maggiormente presenti in misura del 20% nel periodo estivo.
Le alici si trovano fresche e in abbondanza tre volte alla settimana sono veloci da pulire......vedere quì nel forum di Conquinaria, ma quasi tutti i pescivendoli, te le puliscono.
Cosi non si fa altro che preparare un trito di : 5 fette di pancarrè, prezzemolo (a me piace abbondante....perchè ha molte propietà ..) un pò di parmiggiano, uno spicchio d'aglio, pinoli, sale, olio evo.

Ho messo il tutto nel rabot, si frulla appena due o tre secondi e l' impasto è pronto, non deve essere molto fine...


Si riempono le alici già spinate, in forno sotto il gril per appena 8 minuti, si girano per farle rosolare anche dall'altra parte, devono risultare croccanti.
Poi ciascuno li può riempire con quello che preferisce.


E un piatto veloce, povero, ma ricco..... di omega3!!!!!!

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Summertime (and melon!)



More than a recipe that is the (re) proposal for a match. How much I appreciate the melon with the fish (especially with tuna, shrimp or octopus) I have already spoken widely in the past, especially here , here and here . Equally
guessed (always limited to fish, meat reference to a later post) is the pairing with smoked salmon. I aggunto an avocado (it will be trivial and not very environmentally friendly but I love it!) And the lamb 's lettuce. There was also good rocket, but I did not. Alternatively you can replace the salad with the fresh coriander. To dress in all cases: Ligurian olive oil, lemon salt and freshly ground pepper. A dish to be prepared for a fast lunch fresh, fragrant and full of vitamins.

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Cake Apricot and almond yogurt

I have little time to update the blog at this time, and I'm sorry. As I was sorry not to attend the event Sottilette Kraft to which I was kindly invited, and it seems to me, reading here and there , has been a great success. It will be for next time!

Monday, June 15, though, I'm lost (literally) at Terroir Wine , the annual event organized by Filippo Ronco of Tigullio Vino at the Palazzo Ducale in Genoa. An important date for all appassinati of wine, but also a good opportunity for someone like me, understand little of wine, to talk directly with the producers, let's say, unlike the sommelier, have the gift to be understood even by laymen. Fine wines and good company (thanks Sandra !).

I leave una ricettina veloce, con le prime albicocche della stagione, che mi sono costate un paio di pantaloni a cui ero molto affezionata (galeotta fu la recinzione illecitamente scavalcata!). Ma ne è valsa la pena, sia per le albicocche (che quelle maturate sull'albero, si sa, hanno tutt'altro sapore!), sia per quella sensazione di avere ancora 15 anni quando il giorno dopo ne ho compiuti... vabbè, lasciamo stare!



Cake di albicocche e mandorle

150g di farina
75g di mandorle ridotte a farina più un cucchiaio a scagliette
150g di zucchero
100g di burro
2 uova
una decina di albicocche
un cucchiaio di zucchero vanigliato
9g yeast

Wash the apricots, cut them in half and corpargetele with icing sugar. Beat eggs with sugar, add melted butter, flour sifted with baking powder and almonds. Pour into a greased and floured mold, and put sull'impasto apricots and almond slivers. Bake at 180 degrees for about 45 minutes.

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Cannelloni meat

Stanno per arrivare gli studenti ed io devo preparare un pò in anticipo alcuni dei nostri piatti della "festa", i cannelloni di carne, i piatti della nostra tradizione.

Quando i miei figli ritornano a casa è il piatto che preferiscono, ricordano la loro infanzia, il calore della famiglia, lo stare tutti insieme a tavola a chiaccherare....

Ingredienti :

Ragù per il sugo
200 g di macinata di vaccina
2 salsicce
un pezzo di gambuccio di prosciutto dolce
nn pezzo di carne muscolosa o a chi non piace può utilizzare un bel pezzo di carne magra per poi farla a fette, da utilizzare per secondo
passata di pomodoro
un cucchiaio di concentrato di pomodoro
400 g. di brodo vegetale
trito di sedano, carota, cipolla
sale, pepe, qualche foglia di basilico, noce mascata cb.

Filling
400 g meat clarion
a whole piece of pork 400 g (soft, like pork), a whole piece

200 g 300 g mortadella ham sweet

200 g parmesan nutmeg salt pepper


homemade pastry flour
oe durum wheat semolina flour 9 eggs


Bechamel

1 liter of milk 3 tablespoons of flour
a piece of butter salt nutmeg
cq.

To assemble the dish

Mozzarella Cheese Butter




Procedure Mix flour with eggs, Waving vigorously, forming a ball and let it rest for half an hour in the fridge. During this time you can prepare the sauce.

If you're putting a nice piece of lean meat, you first have to tie tightly with string, salt and pepper. In a pan put oil, brown well on all parts of the meat, then add chopped celery, carrot and onion and a few seconds after the gambuccio cut into pieces, sausages, peeled and minced meat. All mixes and minces, " until you feel that you are attacking pot ....... releases More taste, and the mood of all three types of meat. " Then deglaze with a glass of wine and let evaporate cheerful flame. Then put the tomato sauce, broth plant is left to the boil, the tomato paste, salt, pepper, basil leaves, grated nutmeg, Then lower the flame and cook slowly.

should cook for about three quarters ... the meat of course, depending on its size, after about half an hour when cooked can be removed to cool, then slice.

The filling can also be prepared one day in advance so that it takes more sapore. Procediamo così: affettiamo la carne di maiale e di vaccina, mettiamole a scottarle in tutti e due i lati su di una bistecchiera. Con il tritacarne tritiamo i due tipi di carne, è bene ferlo per ben due volte, la mortadella, il prosciutto. Mettiamo il tutto in un recipiente capiente, uniamo il formaggio, la noce moscata, pepe, mescolare bene gli ingredienti, soltanto ora si sente di sapore e mettiamo il sale secondo il propio gusto. " Io avevo messo troppo prosciutto che era saporito e ho evitato di aggiungere altro sale". Si copre con la pellicola trasparente e si mette in frigorifero.

Ora si riprende la pasta la si stende, io uso la macchina imperia, si fanno delle strisce sottili fino alla penultima tacca, ripassate due volte. Si lasciano asciugare sulla spianatora, fino a che non si attaccano più e si ricavano tanti rettangoli.
Un pò alla volta vengono cotti in acqua salata, si versano in acqua fredda salata e si mettono ad asciugare su di un canavaccio formando tanti solai fino ad esaurimento di tutti i rettangoli.

Preparare la besciamella: in un pentolino antiaderente far sciogliere il pezzo di burro, unire la farina e con una spatola di legno girare velocemente in modo da sciogliere bene i grumi, poi a filo unire il latte, salare e grattugiare un pò di noce moscata. Mettere sul fuoco e portare a bollore, deve risultare abastanza liquida.


Take the mozzarella and cut to form many small stiscioline
" v and you ask the ????....... was serving my sister Silvia, who had a Store fresh pasta in Rome and supplied several restaurants , taught me that you put two pieces per side to seal the end of the cannelloni in order not to leave the flesh "


Now assemble everything. We put the filling in the rectangle of dough, the two pieces of mozzarella and rolled. We have some butter on the bottom of a plate, it fills only a slab of cannelloni, sprinkle it on top of sauce that I had previously spent togiendo all flesh.

The sauce should be fairly liquid, then sprinkle with the white sauce (not too) sprinkle with Parmesan cheese, some butter, cook in oven at 180 degrees for half an hour.

A tip
"For your convenience you can prepare in advance cannalloni, put in more floors separated by wax paper in a top plate and freeze. need arises then you take a slab of cannelloni, those who should be at the time, put themselves in another slide, you can make a quick sauce tomato sauce and a good meal is ready "

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Cuttlefish with peas

were the last weeks of May .... there was a hot muggy" above 30 degrees, the sea was flat. When so, many are caught squid and the prices drop a bit, the best time to raise finance for the coming months ..

The early morning I went to the port, the fishermen had arrived recently, the pier was full of people were lined up to buy the cuttlefish.

I also I have taken several pounds ... a bit smaller for the sauce to make them bigger .... for starters ... read alchune were enormous, the fisherman I advised use it in a stew with peas or artichokes. They

you clean them there, at sea, saccettina remove the black, the rinse water, so they remain white and can be frozen immediately and do not lose their freshness.

Yesterday I decided to do the cuttlefish with peas, taken by my country's trust. :)



It is easier to remove the skin when they are not completely thawed, then thoroughly clean intestines, eyes, beak, I also cut with scissors the suckers from the tentacles, in the end, rinsed in running water and dry a bit.

is cut into pieces not too small.
In a saucepan, place the oil, finely chopped onion, a few seconds after we join the squid into pieces and brown them well so that it releases its full flavor. When we hear that the oil "crackles" a bit ... blended with half a glass of white wine and let evaporate quickly. Dried
the wine we have made a bit of tomato sauce and a bit 'of concentrate, you add a little bit of vegetable broth, salt and pepper or red pepper to taste and allow to cook slowly,

I used to cook in the pot pressure, so in about a quarter is cooked, " careful not to spend cooking, then it becomes too soft and it is not pleasant " I join the peas and cook for another ten minutes by adding stock if they need it.

This is a simple dish of our traditions ... Ancona tasty, but in the end, do not forget the shoe with the toasted bread slices! :)

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The Doughnut



The picture is quite horrid, I know. I made a few days ago with little light and little care. These days I have a lot to do, not to mention that earlier this summer gives me the head (in a good way!) And in my spare time I just want to go to the beach and think about your next vacation!
Also I was not going to post this recipe, created by an emergency breakfast and want to try one release includes more than a year ago. It 'a sandwich tin too great for breakfast for two people, but at least once wanted to use it. Then I realized that this simple ring, a week apart from when I made it, has remained virtually identical to itself, soft and fragrant. Yes maybe now I'm hot it may be that the two remaining slices begin to walk alone, but that's another story ... Try it, it's perfect for breakfast in the morning.
The recipe I took from Wired New York Forum. I just replaced with the starch of the flour, and wet the end with a lemon syrup and sugar.

Ingredients: 175g flour 00


75g starch
250gr.

sugar 3 eggs 1 cup of yogurt vanilla
1 jar (the yogurt) bio-oil seeds (sunflower or corn) 1 tablespoon baking vanilla

For the syrup: juice of half a lemon, a couple of tablespoons of water and 4 tablespoons of sugar.


Whip the egg yolks with sugar until they become spumosi.Mescolando add the flour and baking powder, then add the yogurt. Fill the empty jar of yogurt with seed oil and add dough. Whip the egg whites into the mixture and add to bottom up. Butter the mold for the cake and pour in the mixture. Bake at 170 ° C in the oven until the cake is golden. It will take about 40-45 minutes (check the area with a stick) ..
Prepare a syrup with the lemon juice, water and sugar and brush the surface lightly. Let cool and serve! Strabo is kept covered with plastic wrap!

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sacripantina



was at least a month that I was fixing to try to do it. The sacripantina is a sweet Genovese made of layers of sponge cake soaked in liquor, and butter cream flavored with coffee and chocolate. It has a typical dome shape and is proudly displayed in the windows of pastry shops in the center. The cake is not very old: he invented the pastry chef Giovanni Preti in 1875, and his company still produces the (industrial), also in "snack".
I'm not fond of sweets, but this cake is really gorgeous, if you love the genre.
Since the amount of calories, my choice was to reduce the dose, making two small sacripantine. Let's say that one of the two we ended the dinner last night without too much guilt. And the other is ready in the fridge for today
:-) I had some doubts about the recipe of butter cream. frankly, are not yet able to understand whether there are the egg yolks (a kind of eggnog to combine butter cream), or not.
the end (thanks to Fiordisale !) I believe that eggnog is not needed. But the need of good quality butter, as the flavor will feel all right.


my
These doses:

180g sponge cake (prepared by you or purchased in pastry)

90g butter 100g icing sugar for dipping

dry Marsala wine 2 tablespoons rum 1 cup

small coffee 1 teaspoon cocoa powder 2
amararetti

dry sponge obtained from the same 8 discs (I made a little smaller than 6 2 and older, the base of the cake), removing the board, you have to keep aside. Whip butter with 80g sugar. Add the rum and divide in half the cream. We add one half cup of coffee, a little at a time, mixing well. In the other cocoa. Coat the molds with plastic wrap. Put the first disk of cake, sprinkle with marsala. Top with the coffee cream. Then put the second disc, wet and cover with the cocoa cream. Proceed as follows to run out by pressing gently to floppy disks soaked with precedenti.Completate on the last drive (the largest one, in my case) Wet, press, and close the foil over the cake and put in refrigerator for three hours. Will eventually have to forward a couple of tablespoons of cream to coffee, to complete the cake. Meanwhile
well crumbled macaroons and sponge cake rimansto (ideally in the mortar) and add the remaining 20g sugar. Spend three hours to pull out of the fridge and sacripantina rovesciatela on a plate. Spread remaining cream on top and covered it all with the crumbs. Keep in refrigerator until ready to serve!

ps: the dome shape I came, I'd need a special mold .... Next time I'll try a bowl. At the bottom was the first attempt, and I am quite satisfied!

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My strawberry cake "light"

This is the month of strawberries are in abundance, delicious and reasonably priced ... the urge to eat every day, you aprofittare ...

In my son's birthday and a day spent with friends I made two, one covered with whole strawberries, the other with a strawberry sauce.

I can not cook things that are too fat, with much butter or cream lots of sugar ... or ... this cake is my favorite, because it's really a strawberry cake "light "!!!!!

The base ... a very light sponge cake covered with a delicate vanilla cream made with eggs and a few over many whole strawberries. You can change by putting a strawberry sauce.
overnight in the refrigerator makes it tasty and enjoyable.

Ingredients:

Sponge
2 tablespoons water 2 eggs


100 g sugar 50 g flour 50 g starch


a pinch of salt 1 vanilla 1 teaspoon baking
Cream powder

(Doses for a container of 30 cm) 3 red


3 tablespoons sugar 3 tablespoons flour 3 cups milk

1 vanilla (I prefer to put in the hot milk the vanilla bean)

strawberry sauce
500 g strawberries 80 g of sugar

a deciliter of water
the juice of half a lemon

procedure

Fit the clear whites with two tablespoons of water, add the yolks, sugar, then gently remove non- the whole, flour, starch, vanilla and dose.

must be well mounted. Pour into a pan of 28 cm or 30 cm from the edge when raised e cotto si rovescia, ha un incavo che serve da letto per la crema.

Cuocerla in forno a 170° per circa 15 minuti, fare la prova dello stecchino, deve rimanere morbido, poi farlo raffreddare.

Nel frattempo preparare la crema: sbattere i rossi con lo zucchero, unire la farina, poi versare un pò alla volta il latte precedentemente bollito con la bacca di vaniglia. A chi non piace vedere i semi si filtra il latte in un pezzo di tela. La crema deve risultare un pò consistente.
( Se usate il contenitore più piccolo da 28cm è sufficente la dose di 2 uova, 2 cucchiai di zucchero.......e cosi tutto 2.. )

Tagliare una parte delle fragole a pezzetti, meterli in a saucepan with sugar, lemon juice, boil a few minutes, then blend in the mixer, you must obtain a smooth sauce.

The sponge cake is turned upside down and gets wet with strawberry sauce. Then Roveco cream and is applied with a spatula to the edges well.

here with our imagination holds the cream, with lots of strawberries, previously washed, whole cloves, or as each one preferiscie. To give you strawberries shine to dissolve a small amount of strawberry jelly, I do a little liquid, with a small brush is passed on the strawberries.
put in the fridge the next day and much better.


If you prefer to play cake with strawberry sauce, chopped strawberries do, meterle in a saucepan with sugar, lemon juice, boil a few minutes, then blend in the mixer, resulting in a smooth sauce. Leave out a few strawberries for decoration. Use 1 / 3 of the sauce will serve to wet the sponge, then pour the same dose of cream.

Soak 3 folgli of igelatina, wrung out, dissolve in hot sauce. Have a little cooling, pour the cream, level and decorate with strawberries left whole, put in the fridge.

"If the cream and the sauce is not very dense, left 15 min. In a freezer prior to overlay one another, "