Risultati di ricerca

Ingredients for cookies filled with Fabric spreadable cream 15 tablespoons of Fabbri cocoa and coconut spreadable cream 115 g of butter 175 g cane sugar 1 teaspoon (1 tsp) vanilla 1 medium egg 275 g flour half teaspoon (1/2 tsp) baking soda half a teaspoon (1/2 tsp) of salt 1 tablespoon (1 tbsp) corn flour 200 g of coconut flakes Process for cookies filled with Fabric spreadable cream Turn on the oven at 190°C Whip butter and sugar together until you obtain a frothy consistency. I used electric whisks. Add the vanilla and the egg and beat again until you obtain a homogeneous consistency. Mix flour, salt, bicarbonate and corn flour in another container. Add the flour mix little by little to the freshly prepared liquid part. Finish the preparation by adding the coconut flakes. You will have prepared the base for your filled cookies. At this point the dough is ready and with an ice cream scoop it is possible to form equal balls (about 12). Then hollow out each ball, forming a hollow into which to insert the Fabbri cocoa and coconut spreadable cream. Delicately close each ball, being careful not to let the cocoa and coconut cream escape. Place the balls on a cutter ensuring good spacing between each one (I recommend cooking 6 balls at a time in the pan) and bake for about 11-13 minutes until they are golden.

Did you know english muffins are not english??? English Muffins arrive in Great Britain in the Nineties and, guess what, they call them American Muffins! So where are these muffins from? Apparently, they were born in NYC in 1874 from an english man... this may be the trick! Ingredients 330 g (2 3/4 cups) of all purpose flour 12gr (2 1/4 tsp) instant yeast a spoon (1 teaspoon) salt 12 gr (2 tbsp) of sugar 180 ml (3/4 cup) of milk 120 ml (1/2 cup) of water 42 gr (3 tablespoons) of butter one egg room temperature cornmeal Process Mix milk, water and sugar. Heat in the mcrowave or on fire to reach around 40°. Add the yeast and set everything asaide untile the foam starts forming. Put flour and salt in the mixer with a paddle attachment. Add the egg and melted butter in the liquid mix and pour little by little in the flour. Mix at a medium-high speed for 7 minutes. The dough will be perfect after 7 minutes even though it will be still sticky. Trasferitelo in una ciotola unta con olio e coprite. Io ho lasciato lievitare tutta la notte. L'idea che suggerisco è preparate l'impasto la sera per la colazione della mattina. Lo capisco che sembra lungo... ma se lo fate la sera ci vogliono 15 minuti e poi la mattina altri 15!!! Se non avete tempo potete provare a fare raddoppiare in n'ora... ma io consiglio l'overnight!!! Trasferite l'impasto dopo la lievitazione su un piano infarinato e appiattitelo fino a circa un centimetro e mezzo. A questo punto mettete un foglio di carta forno su un ripiano Utilizzate un coppa pasta di circa 6 cm di diametro per tagliare i muffin e traferiteli uno ad uno sul foglio di carta forno. Coprite e lasciate lievitare per circa 30 minuti. Fai scaldare la padella di ghisa a fuoco basso e spargi sulla superficie della padella della farina di mais. Metti 4 muffin alla volta a cuocere per circa 5/6 minuti per lato. Come mangiare gli english muffins! Gli english muffins sono la base delle eggsbenedict Gli english muffins sono ottimi per la mattina in abbinamento a burro, marmellata o miele! Questo il sito dove acquistare i prodotti di miele di Apicoltura Mombelli! https://apicoltura-mombelli.myshopify.com/

Angel Food Cake is a bite of the blue sky: sweet almond flavor, ithe white batter, the softer consistency you can imagine This delicious cake was born in the US in the 1800 and its origins are, as always, under debate: was it born in Pennsylvania from a DUtch family or is it an African American invention? What we all know is that before 1870, when the first egg beater was created, it was hard to make Angel Food Cake unless somebody was strong enough in their arms! More important than its origin, the current use of the cake is what actually got me very interested. African-American families use the Angel Food Cake at funeral receptions. The assumption is that the person is in Heaven around Angels. When I read about this and thoughts about some personal facts, I got really interested and emotionally attracted to this cake: October 10th is National Angel Food Cake in the US October 9th is when my father left. Doesn't if feel like this is his cake? This is why I love this cake so much - it gets to my heart like only soul food can do. Let's go back to the food side. Angel Food Cake is available in every grocery store in the US, but I can guarantee the version you will do at home is far better than what you can buy. I just wonder why this cake didnt have the same success overseas as pancakes, waffles, muffin, donuts... These ones are everywhere in European bakeries now, but what about Angel Food Cake? Well, we just have to make it at home I guess! The ingredients 9 eggs, use only the white 120 gr (1 cup) of cake flour (it is a specific flour, no worries if you never heard of it - I did the same expression lie WHAT? - you can easily find it at the grocery store in Italy) 300 gr (1,5 cup) of sugar 1 Teaspoon of vanilla extract (clicca QUI) 1/4 teaspoon of almond extract (do not compromise on this because almond extract is the magic ingredient that makes the difference - buy it on Amazon or grocery store) 1-1/4 teaspoon of Cream of Tartar (no compromise, it is a mandatory ingredient for consistency - buy it on Amazon or NaturaSì ) A pinch of salt Equipment Two specific pieces of equipment you need for this cake The Angel Food Cake mold - don't even start if you don't have one (QUI LA MIA) 2. Eggs beater - don't even start - you are not that strong!!! Process Place egg whites in a large bowl; let stand at room temperature 30 minutes. My advice: be careful when you open the eggs. I open one at a time in a separate small container and then pour it in the large bowl. You never know... if you mess up with one egg you don't have to start over! Sift 1/2 cup sugar and flour together twice; set aside. Preheat oven to 350°F (180°C) . Add cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add the rest of the sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Finally, fold in flour mixture, about 1/2 cup at a time. The batter is ready! Gently spoon into an ungreased 10-in Angel Food Cake pan. Cut through batter with a knife to remove air pockets. Bake until lightly browned and entire top appears dry, 35-40 minutes. Immediately invert pan; cool completely, about 1 hour (I promise, the cake won't fall! I was terrified the first time it was going to be a mess but it wasn't! ) Run a knife around side first and center tube of pan. Remove cake to a serving plate. Now you can go creative with your Angel Food Cake, I used some confictioner sugar and berries as decoration! DO NOT WASTE THE YALKS Once the cake is done, you need to do something for the 9 yalks. You can be creative, but in case you are too tired to think too much, I wouls suggest - custard cream, to serve with the Angel Food Cake - vegetarian carbonara, with zucchini is always a great combination! NOW YOUR TURN What about National Angel Food Cake Day: did you bake the cake? Did you like it? I want to hear your comments below!

3 ingredients you can' t compromise if you want to cook real american food I remember when at the beginning of my culinary american experience, I used to look for american recipes online to make my husband happy. Obviously online research in english and only from american bloggers! It was full fo interesting cakes, I used to get so excited and... then I used to get frustrated because of these: the measurement unit - cup, tablespoon, teaspoon - what? (I will tell you somehting I learnt in the next few posts) basic ingredients I did not have at home and had no idea where to find! We don't ever give up here! So I started to study and I figured eventually what to do. Here what I learnt! Buttermilk or latticello (in italian) Have you ever whipped heavy cream too long? If yes, then you already know what buttermilk is! If not, you should try because heavy cream can generate two fantastic products: butter - you can put any flavor and you'll love it (please do it!) buttermilk or latticello in italian with a sour flavor, a sort of sour cream in liquid form The sourness of buttermilk has different benefits compared to milk: it makes baked goods softer and helps to levitate! [if you have a friend working in the Chemistry field ask him/her why and let me know!] So in case you were thinking to use milk instead of buttermik just because you are in Italy and you can't find it, let me say... NO! Ok, so where can I find buttermilk? In case you don't want to do it at home, you can find it at NaturaSì (vedi qui) and this is it! Esselunga, Carrefour, Coop: no way! If you want to use powder (like I do) just buy it on Amazon: it is going to be always there when you need it! The powder just needs some water, very simple and always available! I suggest this option honestly! What to cook with buttermilk? : cornbread, pancakes, sodabread, scones, american biscuits, chicken... Vanilla extract: they are not all the same! In the US vanilla is like sugar: don't bake anything if you can't use it! Vanilla extract gives to any cake a wonderful taste. Now, I use vanilla everywhere, even in whipped cream! So, which one to use? I think the right vanilla extract is available only on Amazon or some niche stores! Here's a link where you can find a pro ratings abaout vanilla extracts. https://www.thespruceeats.com/best-vanilla-extract-1666074 . I wouldn't suggest to buy vanilla from regular grocery stores here in Italy, it just doesn't taste enough vanilla-vanilly! lol. The best product in terms of price-quality trade off in this link here QUI. Evaporated milk o Latte evaporato in italian Please evaporated milk is not condensed milk! Evaporated milk is exactly what it says: milk that is evaporated and lost around 60% of water. There is no sugar added (like condensed milk)! As buttermilk, you can make evaporated milk at home, but if you would rather buy it like I do, let me tell you where: Amazon has the classic Carnation from Nestlé (QUI), but it could be not always available. So if you need to cook with evaporated milk HERE AND NOW go to Esselunga: the product name si Régilait, a french brand (https://www.regilait.com/it/i-nostri-prodotti/i-nostri-latti-condensati-non-zuccherati/latte-intero-condensato-non-zuccherato/). No Esselunga? Try then Penny Market with this product: latte concentrato Penny! Or try some international (asian mostly) grocery store, you never know. Let me know in the comments if you can find evaporated milk in some other places! What to cook with evaporated milk: sweet potato pie, pumpkin pie, fluffy waffles, .... Let's go to work!