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RUSTIC BREAD

My traitor !!!!!


INGREDIENTS
500 grams of white flour

0 1 / 2 cube fresh yeast

300 ml lukewarm water 1 teaspoon salt

1 teaspoon sugar 5 tablespoons
extra virgin olive oil

Put the yeast in warm water with a teaspoon of sugar and let up when the surface does not form a light foam.

Pour into a bowl flour, salt, oil and stir, then add the yeast mixture and begin to knead until the dough is homogeneous, elastic and smooth. Form a ball, place in bowl, cover with plastic wrap and let rise in a warm place for 2 hours.

Shoot the dough and give the round shape, let rise again for half an hour before bake dates above cuts lengthwise and bake in preheated oven at 220 degrees for 35-40 minutes.

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BIRTHDAY CAKE

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INGREDIENTS

SPONGE CAKE:

5 eggs 160 g sugar

150 grams of flour

100 grams of potato starch

1 teaspoon baking powder

a pinch of salt

a phial of lemon flavoring (I use 4 drops of lemon essential oil)

PASTRY CREAM:

500 ml of milk
100 g sugar 50 g flour

4 egg
zest of one lemon (or 2 drops of lemon essential oil)
a pinch of salt

DECORATION:

Whipping cream
Powdered sugar

In a bowl beat the egg yolks foam with 5 tablespoons of 'boiling water. Add 100 grams of sugar, flavor and worked until a creamy mass.

Whip the egg whites until stiff with a pinch of salt, add 60 grams of sugar, mix them with the beaten egg yolks and mix together gently.

Sift the flour, mixed with potato starch and baking powder. Stir gently around always.

Put the dough into a rectangular mold greased and floured (I use under the parchment paper) and bake in the lower part of the preheated oven (electric 180 ° C, fan 170 ° C) for 30-40 minutes .

Now prepare the custard: Heat the milk with lemon zest. Meanwhile Whip the egg yolks with sugar, then add the flour and a pinch of salt. Now remove the milk from heat and pour the cream, place it over low heat and stir with a whisk until it thickens.

Cut the cake in half, moisten with milk, spread the pastry cream and close with the other half 'of the sponge.

Whip the cream with some powdered sugar and garnished to your liking.

If you want to, as I have done, melt the chocolate in a double boiler and poured over a spoon you do the cake.

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coffee ice cream '

recipe for ice cream with engine coolant!

INGREDIENTS

250 ml of coffee

80 grams of sugar

250 ml cream

50 ml of milk

1 egg

Melt sugar in coffee, let cool and then mix with the mixer the egg, milk and cream. Pour into ice cream.

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THEY RAVE

These biscuits produce them here in a country in Carnia. They are not like the original ones, also because they say: ingredients simple but if you work with skill can create a product unique taste . Having said all!!


INGREDIENTS
100 g sugar 100 g butter

200 grams of flour 1 egg

a pinch of salt

Work the butter in a bowl with the sugar until after you have obtained a cream and white foam, homogeneous. Then, mix in the beaten egg and a pinch of salt, then scatters handfuls, add the flour.

Once the dough of medium consistency, ricavatene of the lines, the size of a long finger, which puts on the plate with parchment paper, arranging them.

Heat, then the oven to 200 degrees and insert your cookies, to cook until they are cinnamon colored.

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TIRAMISU '

INGREDIENTS


sponge

120 g sugar 5 eggs 500 grams mascarpone

250 ml coffee cream

Prepare Sponge.

For the cream, beat in 5 egg yolks with sugar foam. Add the mascarpone.

Whip the cream and add to mixture.

Beat the egg whites until stiff and incorporate the cream.

cut in half 'the sponge, wet it with the coffee' (if you want to add rum) and pour the cream, take one more layer with the same procedure.

Dust with cocoa.

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GNOCCHI WITH GORGONZOLA AND WALNUTS

INGREDIENTS

potato dumplings for 4

100 g gorgonzola

100 ml of cream

50 g butter

40 grams of walnuts

Place the blue cheese in a saucepan with butter and cream sauce, melt the sauce on low heat stirring with a wooden spoon. Chop the walnuts coarsely.

Once prepared gnocchi pour over the dressing and sprinkle with walnuts.

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POTATO GNOCCHI

INGREDIENTS

for 4

1 kg of potatoes

300 grams of flour 00

1 beaten egg

a pinch of salt

Wash the potatoes, leaving the peel, cook them in a pot full of water. As soon as the potatoes are cooked, still warm, peel and mash potatoes with a crush. Once this is done, add the flour and a pinch of salt, mixing until a homogeneous and soft.

Now add the beaten egg and continue to work the mixture until complete absorption.

Flour the work surface and form loaves of 1.5 cm in diameter. With a knife, cut into pieces for a smooth dumpling, or if you want a striped dumpling let them slip on a small guitar made of wood or on a fork.

Cook with boiling salted water until when it will be a gala alone. Remove them with a slotted spoon.

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scrumptious cookies

These cookies have offered them to me at the restaurant with Verduzzo, and were so good that I cook from slingshots to ask him the recipe, was kind enough to pass ...

INGREDIENTS 330 gr flour

2 egg yolks 80 g sugar

190 gr soft butter

4 g baking powder

1 teaspoon of vanilla extract

a pinch of salt

ammmorbidito the butter and sugar, then add the yolks and stir. Now slowly mix the flour, salt, vanilla and baking powder until a smooth mixture. Shape into balls and place on a pan with baking paper, mash his thumb and bake at 180 degrees for 8 / 10 minutes.

Sprinkle with powdered sugar.

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NOODLES TO 'EGG

This pasta is worth 10 e lode!!


INGREDIENTS for 4:

4 eggs

400 g durum wheat flour

a tablespoon of extra virgin olive oil salt

Place the flour on a pastry board, break the eggs in the center and add the olive oil. With a fork, beat eggs by combining the flour gradually. Knead the dough by combining power with a little warm water if the mixture is too hard or a little flour if, however, was too soft. When the dough is very smooth, form a ball and wrap in plastic wrap. Let it rest for a few minutes on a work surface. For those who use it (like me) the car for the rest of the pasta is redundant but essential for the fresh pasta cut with a knife because it avoids the rolled dough from sticking.

With the pasta machine: pass it to pieces to pull a thin layer (I come to the penultimate , that is, n ° 6) and then pass them in the mouth for noodles.

hand: pull the dough with a rolling pin and form a sheet thickness of about 2 mm. Then for each browse each coil on itself and cuts with a sharp knife, wide strips 1 / 2 inches.

Now spread it on a dry and let them dry for several hours.

When cooking, remember to put a little olive oil in 'water for the pasta does not stick.

colored pasta:

RED ( tomato ) : 400 grams of durum wheat flour 3 eggs, 2 tablespoons of tomato paste, salt.

YELLOW (saffron) : 400 grams of durum wheat flour, 4 eggs, 2 bags saffron salt.

GREEN ( spinach) : 400 grams of durum wheat flour, 200 grams of cooked spinach, squeezed 1 tablespoon olive oil (optional pinch of nutmeg), salt.

ORANGE (pumpkin) : 400 grams of durum wheat flour, 300 grams of boiled and mashed pumpkin, 1 egg, salt.

BROWN (mushrooms) : 400 g durum wheat flour, 100 grams of dried mushrooms to soak for several hours held, squeezed, and milkshakes, 1 egg, salt, a little water to soak the mushrooms well filtered.


BLACK (sepia) : 400 grams of durum wheat flour, 2 packets of squid ink, 2 eggs, salt, little water ( I prefer this dough without eggs, in which case increase the amount of water and add a tablespoon of olive oil.

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SPONGE

INGREDIENTS

5 eggs 160 g sugar

150 grams of flour

100 grams of potato starch

1 packet of yeast

a pinch of salt

a phial of lemon flavoring (I use 4 drops of lemon essential oil)

foam in a bowl, beat the egg yolks with 5 tablespoons of 'water boiling. Add 100 grams of sugar, flavor and worked until a creamy mass.

Mount the egg whites until stiff with a pinch of salt, add 60 grams of sugar, mix them with the beaten egg yolks and mix together gently.

Sift the flour, mixed with potato starch and baking powder. Stir gently around always.

Put the mixture into a mold with a diameter of 26 cm greased and floured (I use under the parchment paper) and bake in the lower part of the preheated oven (electric 180 ° C, fan 170 ° C) 30-40 minutes.

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FLOUR

The Flour is a food that is obtained by grinding cereals or other products rich in starch. Food grains are milled, or the dried fruits are typical of grasses, commonly called "grains", such as wheat, corn or rice. Once milled, the grains are submitted by bolting, or refining them free from impurities. The amount of product obtained by grinding 100 grams. Wheat is called "rate of sifting." The higher the index, is the coarser flour: the flour with the highest rate is full, rich bran.

flour consists mainly of starch, which join smaller parts of protein, fiber and fat. The most common are the wheat and semolina flour or durum wheat, which are used for the production of bread and pasta. The Italian law is very strict about the characteristics that these two types of flour should have.

Description:

The wheat flour bran is low and consequently protein. This peculiarity reduces its firm when cooked, so you need to add protein if you want to prepare the dough: the famous egg noodles. It is used primarily for making bread and cakes.
Degrees refining
Farina 00: also called "flour" is the white and pure. It is used for pasta, cakes and sauces.

Farina 0: obtained by grinding of the meal, perfect for homemade bread and pizza rustica.

Manitoba: flour rich in gluten - for his great strength is not used alone but in addition a certain percentage of weak flours. E 'recommended for the preparation of cakes, panettone, donuts, pastries, ...

Wholemeal: high in fiber and bran, is used either alone or mixed with white flour to produce bread and pasta.

These are accompanied by other types of flour, produced by grinding of other cereals, pulses and other cereals such as maize, barley, barley, rice, rye, oats, kamut, chickpeas, chestnuts, walnuts, almonds, potatoes ...

These other types of flour are increasingly used in place of wheat flour, which contains two proteins, gliadin and glutenin, which, in contact with water, forming a complex protein called gluten that gives dough its elasticity and firmness, but that is not tolerated by people with celiac disease, which had also very harmful.

The wheat flour was used instead for the production of semolina pasta, but also bread and sweets.

flour is called semolina and durum wheat, compared to that of wheat, is more granular and has a yellowish color. Moreover, it is richer in fiber and protein which, in contact with water, form a complex protein called gluten, which gives dough firmness and elasticity.

Types:

durum wheat semolina: is ideal for making gnocchi, ravioli, fresh pasta cut in general and with the 00 flour for bread and pizza.

Durum wheat: is ideal for rough fresh pasta and gnocchi alla romana.

Cleaning

always Sift the flour to make sure that no insects are nested within it.

Buying Guide

is important to always buy a fresh flour, so that is free of germs and insects.

Choose the most suitable type of flour to the recipe you want to prepare.

method of preservation

The flour should be stored in an airtight container such as a glass jar or plastic in a cool, dry place.

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CANTUCCI

These are my favorite cookies ... crisp ... and that's good!!

INGREDIENTS

250 gr flour 00

150 gr sugar

a pinch of salt

2 tablespoons anise liqueur

2 eggs

1 / 2 tablespoon baking powder

100 g whole almonds

Stir the flour into a bowl with sugar, salt, liquor, eggs and finally the yeast. Mix it all quickly, until dough is smooth. Incorporate almonds.

make a roll about 2 cm in diameter and place, not too close, on a parchment paper.

Bake for 25-30 minutes in the middle of a preheated oven at 150 degrees.

cooked, cut the rolls still warm, slightly obliquely, in 1.5 cm thick slices and cook again for another 10 minutes, keeping the temperature unchanged.

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WEIGHTS AND MEASURES IN THE KITCHEN

Print this chart and hang it in the refrigerator or where there is' more practical, it will be very useful!!

1 CUP:

water 150 ml milk 150 ml

flour 100 gr sugar 200 gr

breadcrumbs 70 g

1 cup:

WATER 100 ml 100 ml
WINE
MILK 100 ml


1 tablespoon:

LIQUEUR 30 ml

flour 10 gr sugar 20 gr

JAM 15 gr 10 gr

SPICES

GRAIN 10 gr salt 15 gr

YOGURT 20 gr 15 gr

OIL

POWDERED SUGAR 5 g

1 teaspoon:

BUTTER

5 g flour 5 g

OIL 5 g

CAFFE 'POWDER 5 oz

SUGAR 7 grams

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European In-orbit satellite-based broadband

E 'already been received with great enthusiasm the news of the launch of the satellite fully dedicated to internet KaSat. Eutelsat, the company that manages the European satellites, launched from the Baykonur polygon, in Kazhakstan, at the end of 2010.


In many see the end of the digital divide, but we believe that improving the ' terrestrial cable infrastructure would be easier, safer and less expensive . Meanwhile, we know, the technology race is too seductive, and the main news point out that this satellite will be in Europe earlier than in the U.S. (sad record for us in the U.S. have cable television for several years and were quite clever by costruistri better infrastructure!)
This signal will cover most of this satellite, bombing our heads with electromagnetic waves at frequencies of 20-30 GHz. Recall that it is dangerous to use such high frequencies. Indeed the higher the frequency , most electromagnetic waves interact with matter and then with our own flesh. Moreover, since these reports must cover large distances (one satellite will cover all of Europe) and the Internet traffic is usually very high, even the ' intensity of this radiation will be very high ! But, in our opinion, the most dangerous thing is that usifruire of this traffic must adopt a set-top box with an antenna that can send at 20-30 GHz signal to the satellite, so let's say an antenna powerful and polluting. And since this satellite will provide not only in high speed upload download, but also, there are strong limitations in the emissions.
The subscription price for the end user starts it is estimated that between 30 and 35 € more expensive then that of an ADSL classic. It is not clear so why should not we ask and fight for a DSL cable.

Source Corriere.it