THE FRIDAY NIGHT RECIPE: SBRISOLONA WHITE CHOCOLATE&RASPBERRIES

Hello! This is a first attempt for me on making this recipe, and we liked it so much, so I decided to bring it to Fiesta Friday this week. What’s “sbrisolona“? It’s a type of cake widely spreaded in my region, in northern Italy, and it’s made basically by two type of flour, butter, almonds, and eggs: at this base, you can add several ingredients, like white chocolate and berries, but also dried fruit and so on. The texture of this cake is sand-like, not uniform: the name “sbrisolona” means infact that “it crumbles easily”. Here the recipe:

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INGREDIENTS:

– 250 gr. flour 00
– 150 gr cornmeal
– 200 gr granulated sugar
– 200 gr butter (room temperature)
– 2 egg yolks
– 150 gr white chocolate
– 130 gr raspberries
– 130 gr chopped and stripped almond
– 1 vanilla pod
– grated lemon (or orange) rind
– a pinch of salt

PREPARATION: 

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Put the flour 00 and the cornmeal in a big bowl. Add a pinch of salt, the sugar, the butter – previously chopped in cubes – and two egg yolks, then start mixing the ingredients, melting them by hands. I suggest not to use the mixer for this recipe or you’ll obtain the right consistence.

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When the ingredients are well amalgamated, add the chopped almonds, the vanilla pod, the grated lemon rind and finally, the white chocolate and the raspberries. (if you wash the berries, then dry them with paper before adding to the mixture)
Put the mixture in a round baking tray (diameter 26 cm) covered with wax paper and spread out the mixture, pressing on its surface to compact it.

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Cook the cake in pre-heated oven at 180°C for 45-50 minutes. When the cake it’s done, let it cool down on a grill for a while. Then sprinkle it with powdered sugar.

Buon appetito!Cris

THE FRIDAY NIGHT RECIPE: TORTA ZEBRATA

Hello! Do you have ever made a “zebra-striped cake”? I make it for this Fiesta Friday for the first time, and I like it really much: it’s a classic cake, cocoa flavoured, very friable. After all, it’s quite simple to make, but a double-coloured cake is always cool, right? Here my recipe:

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INGREDIENTS:

 3/4 Eggs (to divide in yolk and white)
– 250 gr Granulated Sugar
– 300 gr Flour 00
– 150 gr Butter
– 1 glass Milk  (100-120 ml)
– 30 gr Cocoa powder (3 spoon)
– 1 bag Baking powder for desserts
– the juice of 1/2 lemon
– a pinch of salt
Optional:
– Vanilla extract
– Potato starch (130 gr)

PREPARATION: 

Start the preparation with the butter (room-temperature) and the sugar: put the ingredients in a large bowl, (also the vanilla extract if you use it) and work them with the mixer. Then add the egg yolks (always room-temperature), one by one, and  keep mixing the ingredients. When the mixture will become smooth and creamy, add the flour 00, the baking powder, and the pinch of salt. If you’re using the potato starch, add 100 gr of it at this time. (all the ingredients previously sifted.)

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At this point, add also the milk to make the mixture more “fluid”, then take a ladle and test the consistency: if the dough seems still too compact, add a bit more of milk. Now, the last step of the preparation is to beat the egg whites until foamy. When ready, add the whites to the mixture, little by little, and every time mixing well from the bottom to the top. Finally divide the mixture in two equal parts (uso two small bowls): in one part, add the sifted cocoa powder and amalgamate well the ingredients; in the other bowl, add 30-40 gr potato starch and mix well.

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After the “division”, if one of the parts is more compact than the other, add some teaspoon of milk to reach a better density. Take a baking pan (24 cm diameter) and butter it, then cover it with wax paper. Then start pouring with a spoon the “light” mixture in the middle of the baking pan. On the “light” mixture, always in the center, add the “cocoa” mixture. Follow pouring the two mixtures alternately till you end the dough.

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When you’re done, put the baking pan in the preheated oven at 180-200 °C for 40 minutes. Let the cake cool down when ready, and before serving, dust the cake with confectioners’ sugar.

Buon Appetito!Cris

THE FRIDAY NIGHT RECIPE: BROWNIES

Hello! I’ve been absent for a while, I know. So, when I find some free time to cook other things than ordinary, I’m really happy. And this week I’m part of Fiesta Friday me too! This week I felt like eating chocolate… so brownies was an inevitable choice. During years, I read about so many versions of brownies, but this one remains one of my favourite. They’re just perfect for the autumn afternoons, what do you think?

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INGREDIENTS: (12 pieces)

– 170 gr butter
– 150 gr granulated sugar
– 200 gr dark chocolate
– 20 gr unsweetened cocoa powder
– 2 eggs (cold)
– 100 gr flour 00
– 50 gr chopped hazelnuts
– 1/4 teaspoon salt
– 5 gr baking powder for dessert

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PREPARATION: 

First of all, cut the chocolate in pieces, then cook the butter in bain-marie. When the butter is almost liquefied, add the pieces of dark chocolate.
Add the cocoa – previously sifted – and blend with a spatula to amalgamate all the ingredients, then turn off the stove and let them cool down. In the meanwhile, with the mixer (or with electric whisks) whisk the eggs together with the sugar, to obtain a soft and light-coloured mixture.

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Drizzle in the mix of chocolate and butter into the whisked eggs, and keep mixing. In another bowl, put together the flour with the baking powder and the pinch of salt, and sift together all the ingredients.
The last step is to add the “powders” to the other ingredients – one spoon after another – and frequently amalgamate to incorporate well all the ingredients. Chop the hazelnuts and add them finally to the mixture.

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Pour the mix in a rectangular baking tray – mine is 20×28 cm – and equally distribute the dough. You may use also a round tray diameter 24 cm. However, it’s important to cover the tray with wax paper before. Cook in preheated oven at 180º for 30-35 minutes: when ready, let the mixture cool down for 10 minutes and then take it out of the baking tray. When the dough is cool, cut it in squares and …brownies are ready to be enjoyed!Yum!

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THE FRIDAY NIGHT RECIPE: BISCOTTI AL LIMONE

Hello folks!Happy Fiesta Friday to you all!This Friday i thought to bring some Lemon Cookies, was I wrong? I totally love lemon taste, and in the summer I often use it for cookies and cakes: I thing it has a refreshing taste. I found the recipe in Marisa’s blog: her recipe are just fabulous. Here the recipe:

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INGREDIENTS: for 25/30 cookies

– 120 gr granulated sugar
– 120 gr soft butter
– 1 egg
– 1 lemon
– 250 gr flour 00
– 1 teaspoon full of baking powder for desserts
– powdered sugar (as needed)

PREPARATION:

In a bowl work with a mixer – or with whisks – the soft butter with the sugar, till you’ll obtain a creamy mixture. After that, sift the flour together with the teaspoon of baking powder for desserts.

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Continue to work the mixture with the mixer; in the meanwhile, add the whole egg, the juice of half lemon, the grated peel of a whole lemon, and finally the sifted flour with the baking powder. The final mix obtained will be soft: let it rest in the fridge wrapped in clingfilm for 1 hour.

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When the hour has gone, make small ball with the mixture, and put them first in the granulated sugar, and then in the powdered sugar. Set the small balls in a baking tray covered in wax paper. Cook them in the preheated oven at  180°C for 10/15 minutes.

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Check often while cooking, the cookies must be taken out when you see that they have “cracks” on the surface. At this moment the lemon cookies will be really soft. You have to let them cool down for a bit before serving.

Buon Appetito!Cris

THE FRIDAY NIGHT RECIPE: LEMON CAKE

Hello! I’m glad this Friday to be able finally to participate again to FiestaFriday. Lately, I tried some new dishes, but I give up to post them on the blog because of the lack of time to write. Today I would like to show you a simple classic Lemon Cake, ideal for breakfast or a tea break.

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INGREDIENTS:

– 120 gr flour 00
– 250 gr butter
– 250 gr sugar
– 4 eggs
– 8-10 gr yeast
– 2 small lemon
– 120 gr maizena (it could be replaced with the same quantity of potato flour)

PREPARATION:

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To start preparing the cake cut the butter in cubes and let it became soft at room temperature, then put it in a bowl and add half of the sugar quantity previewed for this recipe. Start mixing (with the mixer or with the whisks) till you’ll obtain a soft and spumy mixture, then add the egg yolks (one by one). When the eggs will be fully blended, add the lemon peel.

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At this point you add the flour, the maizena and the yeast, previously sifted all together. Mix well all the ingredients then transfer the mixture in a clean big bowl. Use another time the mixer (or the whisks) to beat until stiff the albumen and the remaining quantity of sugar.

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When you have approximately finish to beat the egg whites, add slowly the lemon juice, then continue till you’ll obtain a rich and dense mixture. Add at last delicately the edd yolks you previously prepared, mixing from bottom to the top, not to disassemble the albumen. Mix until all the ingredients all fully combined.
Transfer the mixture in a round baking tray – diameter 22-24 cm – covered in wax paper, and put the cake in the preheated oven for 1 hour time at 180°C. When the cake it’s ready, let it cool down and then sprinkle powdered sugar on the top.

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Advice: If you notice that, while cooking, the cake became darker on the top, after 40 minutes open the oven and cover the cake with an aluminiun foil, then continue the cooking for the time suggested.

Buon Appetito!

THE FRIDAY NIGHT RECIPE: CHOCOLATE BUTTER CREAM CUPCAKES

Hello to you all! This week I receive a special request from Mons to translate one of the firsts recipe that I published on the blog. I was really honoured by this, so I decided to share with everybody the translation of my previous post. After all, yesterday started a brand new FiestaFriday party, isn’t it?

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INGREDIENTS: (10-12 cupcakes)

– 125 gr. butter (room temperature)
– 1 vanillin bag
– 165 gr. granulated sugar
– 150 gr. flour 00
– 3 eggs
– 1 teaspoon baking powder for desserts
– 60 ml milk
– grated lemon peel (optional)

FOR THE BUTTER CREAM

– 200 gr. powdered sugar
– 100 gr. butter
– 100-125 gr. milk chocolate

PREPARATION:

Preheat the oven at 180°C. Amalgamate well all the ingredients with the mixer: you start mixing the sugar and the butter together. After that, you add the flour, the vanillin and the baking powder. In the end, you add the eggs and two-three spoon of milk. Continue mixing the ingredients at maximum speed until the dough will turn into a soft and yellow cream.
Pour the mixture in a  muffin pan (every mould must be half-filled) or use directly the cupcake wrappers. Cook the cupcakes in the oven for 15-20 minutes till they become lightly golden on the surface: now let the sweets cool down before decorate them.

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For the chocolate butter cream: use the whisks to amalgamate well 200 gr. of powdered sugar – previously sifted – with 100 gr of butter at room temperature. Now you can flavour the cream: I added the liquefied milk chocolate. (molten at bain-marie) Amalgamate again with the whisks till the mixture will be uniform. Use a pastry piping bag to decorate the cupcakes with the chocolate butter cream. Add some coloured sugar flowers on the top.

SWEET VALENTINE/2

Hello! This Friday I was busy preparing a cake for Davide, my sweetheart. This year I choose something so quick to make that I’m a bit bashful of my choice, dictated from the lacking of available time.
However, the result is similar to a Margherita cake, with chocolate chips inside, with a decoration of chocolate and caramel. I mean, everybody can make this cake!I’m really attached to this recipe, because my granny teached me: it reminds me at my childhood. Here the recipe (so late for FiestaFriday!):

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INGREDIENTS:

– 300 gr flour 00
– 250 gr sugar
– 150 gr of butter (not too cold)
– 1 bag baking powder for desserts
– 3 eggs
– juice of an half lemon (or orange, if you prefere)
– chocolate chips
– a glass of whole milk

PREPARATION:

First of all, put the butter chopped in cubes and the sugar in the mixer, to obtain a soft and grainy mix. Put the mixture in a bowl, and add the egg yolk – which you had previously divided from the egg whites-  to the mixture, one after another. Every time you add a yolk, mix with a spoon to amalgamate better.

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Aside from this, add the baking powder to the flour and mix them together. Start adding the flour and the baking powder to the mixture of sugar, butter and egg yolks: add it inch by inch, mixing every time. In the meanwhile, you could start adding also the lemon juice, and after the glass of whole milk, always in several times.

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At this point you must have obtained a great yellow, elastic dough. Put the chocolate chips in the dough and mix again from bottom to the top to amalgamate them.
Aside, beat the egg whites until stiff, and then add it to the mixture as final ingredient. Mix again from bottom to the top in two-three times.

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Now the dough is ready to be cooked: light up the oven at 180°-200° C, and cook the cake for 45-50 minutes. For Valentine Day I used a heart-shaped mold, of course.

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Let the cake cool down and when ready, sprinkle it with powdered sugar: now it’s just ready to serve. This time I have added a decoration also with caramel. This cake is perfect for those who love the ciambella dough and the soft cakes. You’ll love it! Hoping that a spent a lovely Valentine’s day. Cris

THE FRIDAY NIGHT RECIPE: PISTACHIO CREAM TART

Oh my! Last Friday I missed the first part of the Fiesta Friday party, I had really few time – not a bit news, right? Do you think I could join now? Am I in time for desserts? 😉
I was tired of the simple fruits tart, as well as the chocolate and the Nutella ones: so, I wanted to try a Pistachio Nutella, a special product that is not so easy to find in Northern Italy. The consistency is like the Nutella, but this cream has a light green colour and a delicate sweet taste of pistachio. Really yummy!One of my colleagues brought me from Sicily. For this special edition of Fiesta Friday, I prepared a Pistachio Cream Tart with dark chocolate chips and whipped cream. I found it just delicious to eat. Here’s the recipe:

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FOR THE SHORTCRUST PASTRY (PASTAFROLLA)

INGREDIENTS:

– Flour 00: 250 gr
– Butter: 125 gr
– Powdered sugar: 100 gr
– Eggs: (yolk): 2 or 3 if small
– a pinch of salt
– a hint of vanillin

FOR THE FILLING:

– 250 ml cream to whip
– dark chocolate chips
– 250 gr pistachio nutella cream

PREPARATION:

The preparation of the shortcrust pastry starts with a process called “sabbiatura”: first of all sift the flour, and put it in the mixer, together with the cold butter chopped in cubes, and a pinch of salt. Blend the ingredients till you’ll obtain a sandy-like and floury mixture, then transfer it on a floury pastry board. Now you could add the powdered sugar. (always sifted before), and the vanillin.
Make a well in the centre of the flour, then pour in the center the 2-3 egg yolks and the grated lemon peel; start to amalgamate with a fork till the egg yolk will absorb the flour, then follow kneading powerfully till you’ll obtain a compact and elastic dough. Shape a block and wrap it into the plastic wrap, then put it in the fridge for 30 minutes before using it. Spread out the dough on a pastry board, then transfer it in a baking tray covered with wax paper. Riddle with holes the dough, fill the tart with dry beans and then cook it in the oven for 15-20 minutes at 180° C. When the borders are golden, remove the beans and then replace the tart in the oven, and cook again for other 20 minutes.

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You could also cook the Pistachio Nutella, but I prefer it cold in the filling, it’s more creamy; when the shortcrust tart is ready, fill it with the pistachio cream mixed with the dark chocolate chips, and put the tart in the fridge for a while.

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Then, you could start prepare the whipped cream: be careful to use a cold bowl and cold whisks; put the cream in the bowl together with the powdered sugar and start mixing at maximum speed, always in the same direction. When the whipped cream is ready and fluffy, you could decorate the tart on the top. When you cut it, you’ll have three coloured layers. Pretty, isn’t it?
Put the tart in the fridge for at least two hours before serving.

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