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Grand Marnier, orange peel and chocolate sauce green tomato

I'm back with you and a new recipe very tasty cake. After these mini cakes I wanted to try a cake with the same combination: oranges, Grand Marnier and chocolate. The result was very pleasing, I would say great result! I used the mini cake molds of time.

Mini cake with Grand Marnier, orange peel and chocolate

- 75 g butter

- 75 g cheese

- 100 g sugar

-

3 eggs - 4-5 tablespoons diGran Marnier

- 150 grams of flour

00 - 70 grams of rice flour

- 1 ½ teaspoon baking

- 1 / 2 teaspoon salt

- 140 g of kefir or yogurt

- 2 tablespoons

orange juice - zest of half an orange and lemon

- 80 grams of almonds chopped not too fine

- a handful of chocolate chips

1. Preriscaldate il forno a 180°

2. In una ciotola montate con una frusta il burro ammorbidito, lo zuccero e la ricotta fino ad ottenere un impasto liscio. Aggiungete una alla volta le uova, battendo bene dopo ogni aggiunta. E alla fine versate il Gran Marnier e montate ancora per un minuto circa.

3. In un'altra ciotola settaciate le farine con il lievito, aggiungete il sale e poi il kefir o lo yogurt. Mescolate bene e riunite tutti due impasti. Mescolateli e aggiungete alla fine il succo di arancia, le scorze di arancia e di limone grattugiate, le mandorle trittate e le gocce di cioccolato.

4. Imburate gli stampini o lo stampo grande da cake e versatevi  l'impasto.

5. Cuocete in the oven for about 30 minutes (if you put a big stamp then cook for 50 minutes). Let cool completely and sfornateli.

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A sauce is very easy to make and very good. Perhaps some of you, like me, the green tomatoes? My poor, have failed to mature and color in this rain: (.

This sauce is very good on the slice of bread and tastes of eggplant (do not know why).

green tomato sauce

- 3 kg of green tomatoes

- 1 kg

carrots - 1 kg of onions

- 1 kg of peppers

-

salt - olive oil

1.In a pan to the heated sauce 2-3 tbsp olive oil and place the onions cut into cubes, brown them.

2. Peel the carrots and cut into cubes. Pour the onions and let cuocerele for a while.

3. Wash and clean peppers, cut like carrots, diced, and add them to the onions and carrots.

4. Diced green tomatoes and add to vegetables in pot. Mix everything well and cook for about 40 minutes on low heat, occasionally checking and stirring.

5. Then, go around the mill, salt and put the pot back on low heat. Bake for about 10-15 minutes. Pour into hot jars previously well washed and sterilized.

This recipe is the collection of Maetta In all sauces

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Spätzle pumpkin and chestnut flour cakes with bacon

Recipe and a quick post: the argument continues! I think this dish Tyrolean I must not tell and you know it very well. I just loved the pumpkin (which is his season!) And chestnut flour (which is its sweetness goes well with pumpkin). I garnished with bacon Sauris (I'm in Friuli, no?) With melted butter.

Spätzle pumpkin and chestnut with bacon (serves 4)

- 120 grams of pumpkin puree

- 120 gr chestnut flour

- 120 grams of flour 00

-

2 eggs - 1 tablespoon olive oil

- about 100 ml of water (depends on your pumpkin if ASCII or not)

- salt

- nutmeg

- 150 grams of bacon

- 50 g butter

1. Preheat the oven to 180 ° C. Cut the pumpkin into wedges, remove the seeds. Place them on a baking sheet and bake for 30-40 minutes so that the pumpkin is tender.

2. When the squash cools slightly, frullatela together with eggs, salt, nutmeg and with 50 ml of water.

3. Set us flour and mix together. Pour the mixture little by little pumpkin, use a spoon legno.Aggiungete a little water left, pay attention: the consistency of the batter should be large enough to fall in large drops dal mestolo di legno. Lasciate l'impasto per riposare per circa 20 minuti.

4. Riprendete l'impasto, prendete l'apposito attrezzo per spatzle, oppure uno schiacciapatate posizionatelo sopra una pentola di acqua in ebollizione, riempitela di impasto e fate fuoriuscire gli gnocchetti facendo scorrere avanti e indietro l'attrezzo apposito. Scolateli appena salgono ( tra circa 3-4 minuti ).

5. Fate sciogliere in una padella il burro e aggiungete le listerelle dello speck. Versate gli spätzle, mescolate bene  e serviteli con trentingrana o parmigiano reggiano grattugiato.

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Mini chocolate crêpes Suzette à la

Questa ricetta è un frutto misto di 2-3 ricette on the web and a little changed. These days my brain needs so much chocolate. Try these pancakes à la Suzette, are absolute goodness!

Mini chocolate cake à la crêpe Suzette (for three mini patties)

- 100 g butter

- 50 grams of sugar cane

- 2 tablespoons Grand Marnier

- juice of 1 / 2 orange

- 75 grams of flour

00 - 25 grams of sugar

- 1 egg

-100 grams of dark chocolate (80% cocoa, I find the store BIO)

- 250 grams of milk

1. Prepare the orange butter: whip the butter and brown sugar (the butter should be in consistency of a cream). Add the Grand Marnier and cream the butter and continue. Little by little, add the juice of half an orange, continuing to cream the butter. You have to get a butter smooth and homogeneous. Leave it to some but not in the fridge.

2. For the pancakes: with a knife, coarsely chopped 50 grams of dark chocolate and melt in a double boiler on low heat and that water does not touch the bottom of the pan with the chocolate. The ganache should be smooth and shiny.

3. In a bowl sieve the flour, add sugar, egg and 1 / 4 milk. Mix well, achieving a smooth dough. Little by little pour in the melted chocolate mixture. Mix and then add a little milk at a time remaining, so the dough will be smooth. Let the dough rest for about 30 minutes.

4. Take back the dough, oiled a pan with a teaspoon of olive oil only once. Once hot, pour a ladle of batter turning the pan to distribute everything on the bottom. Cook both sides on high heat just (to be gold) and place them on a plate. Spread each crepe generously with butter and form the orange tower. I made small tower like this: with a ring cake I made small disks.

5. Con un coltello tritate grossolanamente altri 50 gr di cioccolato fondente con il burro all'arancia rimanente e fate scioglerlo a bagnomaria sul fuoco basso e che l'acqua non si tocca il fondo della pentola con il cioccolato. 

6. Poggiate i tortini ancora caldi sui piattini da portata e versate sopra il cioccolato  sciolto al burro e ancora caldo . Serviteli subito. Sono buoni anche freddi.

Con questa ricetta partecipo al Contest di Eleonora Chocolat

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French Croissants Edda

  Questa ricetta oppure questo capolavore è una mia piccola vittoria. Già da tanto tempo ho messo un'occhio su una  ricetta di Edda ma avevo sempre un timore di farla ( certi di voi mi capiscono, vero? ). E un giorno mi sono decisa: o li faccio oggi o non li farò mai! Credetemi: non è tanto difficile ma importante seguire le regole.

 Vi chiedo scusa che non passo più da voi ma ho la tesi tra un mesetto. Vi seguo, vi leggo ma non lascio i commenti. Appena riesco passerò da tutti voi:)) Vi ringrazio tanto per la vostra pazienza con me.

French Croissants Edda (the recipe is here )

- 250 grams of flour 00

- 250 grams of flour Manitoba

- 8 grams of dry yeast (or 20 grams of fresh yeast )

- 300 ml of milk

- 10 grams of salt

- 250 g butter

-

50 grams of sugar - 1 egg

- syrup: 30 g of water and 30 grams of sugar

cane - for browning: 1 egg and 1 egg beaten

I copied the words of Edda:

"Just some advice that may 'come in handy:

- must be in precise proportions, gestures (but this comes with time) and rest periods
- just use regular salt and sugar
- the butter should have the same consistency of the basis (though some pastry chefs use butter cream, try it)
- do not let the croissants rise in temperature is too high (above 30 ° C) butter will come out or let it rise for too long (the yeast , naughty, you eat all the sugar)
- always cut the dough with a large sharp knife and neatly (not to affect the proper conduct of the leaf)
- no strings when it rolled croissants (unleavened well)
- for cooking, best to check by eye that the croissants s'imbiondiscano.

1. On the eve (evening). In a cup dissolve the yeast in some milk or water tiepiedi. To ferment for ten minutes, so you create a froth on the surface.
In a bowl, put flour on the edges and, separately spread the sugar and salt. Make a hole in the center and pour in the yeast, warm milk and egg. Mix liquid ingredients then incorporate the flour, salt and sugar. Working with the whip hook until the dough becomes smooth, elastic and detaches from the walls. Form a ball, cover with foil (A little 'flour) and let rise in warm draft-free place for about an hour. Should double in volume.
2. Take over the dough, knead quickly on a floured work surface, giving it the initial volume. Roll out the dough to put in a roasting pan covered with parchment paper, cover with plastic wrap and let stand in refrigerator overnight.
3. The next day, spread the butter between wax paper with a rolling pin to give it a rectangular shape of 1-2 cm thick (half the size of the dough). Cover with plastic wrap and refrigerate.
4. Take over the first mixture. On a well floured work surface, spread it into a rectangle 1 inch thick (and forty feet across). Place the butter on the first half of the surface taking care to leave the edges 2 cm margin. Fold the dough over the butter, folding and sealing the edges. Flour.

5. Be the first round. Spread the mixture in the sense of long to obtain a rectangle three times longer than wide. Fold in the portfolio, ie 4, before the two outer edges inward and then back to the inside (so you get a lap and a half). Flour lightly, turn the dough a quarter turn (so that the fold is to the side, left or right, the important thing is to respect this right). Repeat the operation. You get so '3 laps. Cover with plastic wrap and let stand in refrigerator one hour. You can 'also be the dough between the rounds and then use it afterwards. " Here I made the dough between turns in the fridge for 20 minutes after every round.

" 6. Meanwhile prepare the syrup. Boil the water with the muscovado sugar and off when it has melted.

7. On a floured work surface, roll the dough into a rectangle of about thirty inches long. Cut it in half the long and overlap the two groups (for guadaganre time you cut a whole). Cut diagonally to form triangles with a large sharp knife (so that the cut is clean and the dough can get up regularly). This results in 'triangle of 10 cm base. Lay them slightly towards the tip.

8. Place the croissants on a baking sheet covered with parchment paper, cover with parchment paper or lightly coat with flour and cover with foil. Let them rise in a warm draft-free place for a couple of hours. They have to almost double in volume (80%).
Heat oven to 220-230 ° C. Brush them egg and bake for 12-15 minutes as long as you brown. Serve warm. "

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Rye Bread herbs de Provence in sourdough kefir

A recipe for kefir lovers: there are already a couple of recipes from other bloggers with the yeast in kefir but this is another method. The found some time ago in a Russian site. It 's a little challenging but not too much;))

rye bread with herbs de Provence in sourdough kefir

For polish:

- 100 ml of kefir

- 1 teaspoon of honey

- 2 tablespoons of rye flour or whole

For the dough (it would be a mix without kneading)

- 500

rye flour - 10 grams of salt

- 350 ml sparkling water

- Provence herbs (savory, thyme, oregano, lavender, etc.).

1. Pour the kefir in a glass, cover with plastic wrap and leave at room temperature for 2 days. On the third day be an odor of yeast.

2. The third day, pour the kefir in a bowl and add the honey and flour. Mix well, cover with plastic wrap and leave in a warm place for another 24 hours.

3. After 24 hours resume the bowl with the polish and add 500 grams of flour, salt, herbs and sparkling water, stir with one hand so that it forms a slightly sticky ball.

4. Cover the bowl with plastic wrap and allow to stand at room temperature for 12-14 hours or until doubled.

5. The mixture should look bubbly and still very smooth and soft. Rovesciatelo on floured work surface, wedge it gently with your hands to stretch it a bit ', and then two rounds of folds. Then place the loaf on the smooth side, on a clean cloth coated with bran (or bran), sprinkle with the same top surface and allow the dough to rise from the canvas for another 2-3 hours.

6. Preheat the oven to 240 degrees and put in the pot with a lid. Pot should be with high sides for the oven! I made the casserole.

7. When oven is hot, carefully remove the pot and put into the loaf with the folded side facing up (that is, on the contrary of how he was on the canvas).

8. Bake for 30-35 minutes with lid, then 15-20 minutes without it.