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Pigtails puff pastry with chocolate cream and strawberries orange

These puffs are greedy and fast to prepare! You can do as you like, I used my chocolate cream and orange, even the very quick to prepare and delicious! Even with jam or cream are delicious!
I used the frozen puff pastry that I prefer compared to that found in the refrigerated, but next time I will try to make them with the strudel pastry, to be sure the dough is ready, but best not good look at what's inside! ;-)
Once in a while you can also make an exception to the rule but I much prefer to prepare everything myself in casa, almeno so cosa mangio!

Ingredienti per 6 treccine:

1 rotolo di pasta sfoglia surgelata
1 uovo
crema al cioccolato e arancia
zucchero a velo (facoltativo)

Con un rotolo di sfoglia io ho formato 6 treccine piccoline, vedete voi di che dimensioni farle, potete anche fare una treccia unica e tagliarla poi a pezzi.
Scongelate e srotolate la sfoglia, stendetela fra due fogli di carta forno non troppo sottile.
Ricavate dei rettangoli tagliando la sfoglia con un coltello. Nella parte centrale di ogni rettangolo mettete la crema , regolatevi voi con le dosi in base a quanto sono large rectangles.
Make incisions on both long sides of rectangles, and fold the edges inwards one by one, thus forming braids. If you want to find the schemino Blog Maya, specifically here.
whip the egg and brush on braids, will serve to give a more glossy and colorful.
braids Bake in oven at 180 degrees for half an hour and still be fine until puffed and golden. If you want to sprinkle with powdered sugar before serving

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Soft berry infused vodka and chocolate soft

Finally came the strawberries!
I found the market a beautiful box of 5 pounds and I bought it on the fly! To be the first I have to say that they were really soft and sweet!
5 pounds of strawberries, however, are many, so I have used in different ways, a bit 'in Macedonia, a part with a very delicate and infused with the remaining jam I made a special, which will shortly publish the recipe!
Today in the recipe for strawberry tea, delicious! Very soft because nell'infuso lightly cooked and eaten cold after meals are delicious!
You can also try other types of tea, a tea with berries are great! I like very cool, removed from the refrigerator 5 minutes before you see how you prefer to eat.
I added a shot of vodka with berries and they were even good!

Ingredienti per 4 tazzine:

200 gr di fragole mature
3 bustine di infuso ai frutti di bosco
1 bicchierino di vodka ai frutti di bosco
zucchero a piacere

Lavate le fragole e tagliatele in pezzi non troppo piccoli.
In un pentolino portate a ebollizione 500 ml di acqua e, appena raggiunto il bollore, mettete le bustine di infuso. Dopo 2-3 minuti eliminate le bustine, aggiungete abbondante zucchero e le fragole. Riportate a ebollizione l'infuso e dopo 2 minuti spegnete.
Lasciate raffreddare e aggiungete la vodka.
Conservate le fragole nell'infuso in frigorifero e toglietele poco prima di servirle.

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Doughnut

A fragrant and delicious cake! Excellent breakfast and is so soaked in milk, a few slices that I had made the roasted and coated with a thin layer of chocolate cream ... amazing!

The white part is flavored with a vanilla bean and the other half of the dough I added some cocoa powder. The beauty of this cake is that it becomes very high and is very spongy without being stringy. The recipe comes from the donut softer world Ady , only that I divided the dough in 2 and flavored differently the two compounds. We carry the original recipe with only variation in the cocoa mixture and vanilla in the other half half. Next time I will try a version with the nuts, let's see how it is!

Ingredients:

250 grams of sugar (I used 180g)

250 grams of flour 3 eggs 00

130 grams of vegetable oil or olive

130 grams of water

a packet of yeast 2 tablespoons unsweetened cocoa powder 1 vanilla pod

Place in mixer and whip the eggs with sugar until they become foamy. Add oil, water, flour and finally the yeast. Divide the dough in half and add to part of the vanilla bean seeds and other half the cocoa powder and mix well. Butter a ring mold, such as the pudding, pour the clear half of the compound. You drop the other half mixture into the mold on the white compound. Fate of concentric circles with a knife to create marbled effect. Bake in oven at 180 degrees for about 40 minutes, will test the faith toothpick.

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and vanilla risotto with spinach and brie parmesan wafers and nuts and Parmesan Risotto

A colorful and fragrant dish of risotto! Always cooked with fresh spinach and vegetable stock. Made from creamy brie and tasty! With a touch more, the wafers of Parmesan crisp and tasty! You can also pack a basket of parmesan cheese in which serve the risotto, very spectacular for the table! Instead of brie flavor that you can also saffron risotto, will be lighter and less energy even if the cheese is soft and creamy.

Ingredients for 4:

380 grams of rice for risotto

1 white onion, extra virgin olive oil broth

200 grams of brie cheese

400 g fresh spinach 100 grams of grated parmesan cheese
salt and pepper

The wafers of Parmesan cheese you can prepare to do some work first and then the risotto. Take the baking paper and spread the grated Parmesan cheese shaped like a drop in a thin layer. Formed 8-12 drops depending on size. Every drop, once you've melted the cheese in microwave at high power for a few seconds, will be a pod. Keep aside wafers and prepare the risotto.

Chop the onion and put in a pan to fry with extra virgin olive oil. Also add the rice and toast for a few minutes. Apart from place to heat the vegetable broth. Wash spinach and chop with the mixer, add the wet rice and broth. Cook the rice adding the hot stock if necessary and stirring constantly. Once cooked add salt and pepper and add the cheese melt brie doing well. If you want to sprinkle the surface of the dish with Parmesan cheese and serve garnished with parmesan wafers.

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varied spring pesto

risotto Today I propose a very delicate and refined. Without saffron, seasoned with a good broth and parmesan, chopped walnuts and pesto to garnish the surface. Born as an experiment I was very surprised by the delicate and unique flavor. The pesto flavor the dish as well makes it even more colorful and pleasing to the eye. I spent the dish under the hot grill for 2 minutes before serving and has created a tasty crust of Parmesan cheese and pesto!
pesto if you do it is much more flavorful and fragrant, will soon publish the recipe of my pesto.

Ingredients 4:

400 g risotto rice (preferably wholemeal) 1 white onion

vegetable broth

extra virgin olive oil 100 grams of grated parmesan cheese
10 plus 4 whole kernels chopped walnuts to decorate the plate
5 -6 tablespoons of pesto alla Genovese

Chop the onion and fry in a pan with olive oil. Apart heated in a pot of vegetable broth. Add the fried rice and toast for a couple of minutes. Add some 'stock and finely chopped walnuts and cook wet from time to time with the broth and stirring risotto. Season with salt and pepper and add the grated Parmesan cheese except 4 tablespoons. Put the rice on plates and sprinkle the surface with the remaining cheese. Spread the pesto on the surface and decorations. Spend the dishes under the hot grill a couple of minutes and decorate with the walnuts. Serve the risotto immediately.