Tag: ricettedacoinquiline

  • ZEPPOLES LACTOSE FREE, BAKED INTO OVEN

    ZEPPOLES LACTOSE FREE, BAKED INTO OVEN

    ZEPPOLES LACTOSE FREE, BAKED INTO OVEN.

    Recipe taken from lapiccolaquaglia.altervista.org

     I had eaten one zeppola and I was amazed to discover that they were zeppoles lactose free!

    This recipe was given to me by my cousin so I immediately wanted to imitate it, because now I have to copy everything.. next year I’ll do a version suitable for everyone: gluten-free, dairy-free, without eggs and everything else ahahahahh

    Ingredients:

    For the choux pastry:

    250 ml of water
    180 ml extra virgin olive oil
    1 teaspoon salt
    250 grams of flour 0
    6 eggs

    For the cream:

    500 ml of soy milk
    100 grams of brown sugar
    1 organic lemon scratch
    50 grams of flour 0
    50 grams of potato starch

    For decoration:

    Sour cherries in Syrup
    Powdered sugar

    Preparation time:

    15 minutes

    Rest time:

    10 minutes

    Cooking time:

    20-30 minutes (I used the gas oven, for the electric one start to control the cooking from 15 minutes onwards)

    Preparation:

    Place in a pan the water, oil and salt.

    When it boils, quickly pour the flour all at once and stir vigorously until the mixture does not detach from the walls of the pan: you will have to form a soft dough, compact and homogeneous. If it seems that the dough starts to scorch turn off the heat.

    Pour into a bowl and let it cool down for good.

    Preheat oven to 200 degrees.

    Join to the cold mixture the eggs, one by one, slamming with a wooden spoon until the dough will form air bubbles.

    Put it in a pastry bag with a large star-shaped nozzle of about 3 cm and form several donuts with closed bottom on a baking paper. If it result useful, you can draw the circles with a glass.

    When finished, place in preheated oven to 200 degrees and cook for about 20 minutes without ever opening the oven, in the highest part.

    Once this time has passed, if your zeppolas lactose free will be colored you may switch off and slightly open the oven door to see if the zeppole goes down, if yes cook a few minutes more. Let them dry thoroughly before removing them permanently from the oven.

    Into the meanwhile you are cooking zeppolas, you can prepare the pastry cream.

    In a pan, beat the eggs with the sugar and the lemon zest, until you got a clear color.

    Add the flour and, little by little, the cold soy milk. Place on a low heat and, scrambling, let it boil 5 minutes.

    Turn and work until the cream will not become very firm, almost harsh.

    If the appearance seems too liquid, add another tablespoon of flour and mix again to remove the lumps: whip in photography is excellent for this type of preparation.

    To give a more yellowish color, if you look too clear, you can add a pinch of turmeric.

    Let cool the cream, mixing occasionally to avoid formation of a surface skin, once both zeppole and cream will be cold, you can decorate with the help of the pastry bag.

    Finish the whole process, cutting in half a black cherry or sour cherry and placing it on top of each one of zeppolas lactose free and sprinkle with powdered sugar.

    Recipe and images by Ilaria.

    recipe and images from lapiccolaquaglia.altervista.org

  • Ragnatella, the donut for Halloween!

    Ragnatella, the donut for Halloween!

    Ragnatella, the donut for Halloween!

     it is a recipe by Ricette da Coinquilinericettedacoinquiline.wordpress.com

    Who is not afraid of spiders? And who is not afraid to be caught in a cobweb like a fly? Starting by now you will not be afraid anymore and you will desire nothing more than a good … Ragnatella, the donut for Halloween!

     

    Ingredients x18 cm baking tray:

    150 gr of soft Italian wheat flour type 00 (+ the one for flour)
    85 grams of sugar
    1 medium egg
    50 ml of Italian milk
    50 ml of neutral yogurt
    25 ml of Italian Evo oil
    ½ yeast small bag
    1 teaspoon of black food dye
    Butter q.b. to grind the pan

    For the chocolate coating:

    50 gr of dark chocolate

    For the blood effect:

    3 – 4 teaspoon of cherry jam (or strawberry jam)
    2 spoons of water

    Preparation time:

    30 minutes

    Cooking time:

    (gas oven) 25 – 30 minutes
    (electro-ventilated oven) 30 – 40 minutes

    How to do:

    Preheat the oven at 180 °.

    In a large bowl, melt all the liquid ingredients (oil, eggs, milk and yogurt) until they are well melted together. Pour the flour and the sugar little by little, then mix well with the whip to avoid lumps.

    Grind and flake the baking tray (that for “donuts with the hole”).

    Add to the compound in the bowl, add the yeast, mix and then divide the dough into two equal parts in two separate bowls: in one, add the spoon of black food dye and then mix until you are well-mixed.

    Pour one of the two “colors” into the baking tray, then add the arous with a lot of calm then mix with a teaspoon (or you can pour them a little by little at a time, alternating them).

    Place in the oven (already hot) and cook for the time indicated above. (however, do the “needle test”).

    Once cooked, turn off the oven, leave for a minute with the door closed, then open and allow some air to enter the oven for a few minutes, then extract the donut and let it cool.
    It will have to be cool for the wow effect!

    Draw a baking tray circle pattern on a oven paper.

    After melting the dark chocolate, either in a bain-marie or in the microwave oven for 1 minute, place it with a wet spoon inside the circle pattern to form a precise circle. Let it rest for a few minutes and then place it in a freezer so it will stay in plan.

    Meanwhile, in a pan, warm up and melt the jam with a couple of spoonfuls of water, so that it will be well-liquid, but at the same time dense.

    Finally, you can “make up” the donut.

    Sprinkle with the jam the top of the donut.

    Insert plastic spiders inside the donut hole.

    ragnatella la ciambella per halloween - the donut for halloween copertina

    Place (gently) the chocolate circle on the donut 0s top so as to hide the spiders, the jam will also make the glue effect.

    You can decorate with so many symbols that recall Halloween before bringing it to the table!

    ragnatella la ciambella per halloween - the donut for halloween copertina

    By cutting this donut for Halloween, the jam will look like “blood” and surprise will also get off the spiders!

    ragnatella la ciambella per halloween - the donut for halloween copertina

    by Ilaria.

    *a great thank to my friend Luigia for the name and for the introduction to the recipe!

    + more recipes and news by Ricette da Coinquiline

  • Picnic desire: snacks with almond cream

    Picnic desire: snacks with almond cream

    Picnic desire: snacks with almond cream.

     it’s a recipe by Ricette da Coinquilinericettedacoinquiline.wordpress.com

    When I read this month’s theme, picnics, I have to be sincere: I was panicked!

    Luckily, Macchia came to the aid, Macchia is my great photogenic dog who started laying in my photographs – now with a muzzle, now with his mouth – and managed to give me a good idea: why stop at the outside picnic? We do both! And so on Pinterest I searched the word “indoor” next to “picnic” and found out that around there are a bunch of beautiful ideas for when it’s raining or cold, but the desire to eat on a sunny deck Is so much!

    voglia di picnic merendine alla crema di mandorle - picnic desire snacks with almond cream - 1-min

    Also, among the ingredients I used almonds and flour: and what’s better about the use of flour and almonds of Dispensa dei Tipici managed by Nico?

    Ingredients:

    x9 snaks

    For the dough:

    4 eggs
    100 gr of soft wheat flour
    100 grams of white sugar

    For the cream:

    2 egg yolks
    50 grams of sugar (2 spoonfuls filled)
    Some drops of vanilla essence
    30 gr white flour (1 spoon filled)
    3 tablespoons filled with almond flour *
    250 ml of milk
    1 tablespoon filled with neutral yogurt

    For decoration:

    25 gr almond blades

    Preparation time:

    30 minuts

    Cooking time:

    15 – 20 minuts

    Cooling time:

    30 minuts

    Preparation:

    For the dough.

    Turn on the oven to 160°.

    With the planetary or electric shaker, pour eggs with sugar and salt pinch until they have tripled their volume – it will take about 10 minutes. They will have to be beautiful bubbly and fluffy.

    Then combine the fine flour, mixing gently.

    Pour the dough into a 26 × 35 pan covered with baking paper and bake for 15 minutes – or until it is dry (toothpick test) – then turn it off and cool completely.

    voglia di picnic merendine alla crema di mandorle - picnic desire snacks with almond cream - 2-min

    voglia di picnic merendine alla crema di mandorle - picnic desire snacks with almond cream - 3-min

    voglia di picnic merendine alla crema di mandorle - picnic desire snacks with almond cream - 4-min

    voglia di picnic merendine alla crema di mandorle - picnic desire snacks with almond cream - 5-min

    For the cream.

    In a saucepan, beat the eggs with the sugar and the vanilla essence until you get a clear color. Combine the flour and the almonds and, little by little, the cold milk. Place them on a low heat and, always stirring, let it boil for at least 5 minutes. Turn and work until the cream has become smooth, hard. If the appearance seems too liquid, add another spoon of flour and mix to make the lumps disappear. To give a more delicate color, if you feel too light, you can add a bit of turmeric. Cool the cream, stirring occasionally to prevent the film from forming. Now combine a spoonful of yogurt and mix.

    Snacks assembling.

    Take the sponge cake, finish the edges and cut off strips about 3 cm wide and 24 cm long; Then cut each strip into three pieces long 8 cm each.

    voglia di picnic merendine alla crema di mandorle - picnic desire snacks with almond cream - 6-min

    Take a rectangle, stuffed with abundant custard cream (2 tablespoons), then position over a second rectangle and spread over a cream veil again; it will serve as a glue for the almond blanks.

    Proceed until the cakes are full, then decorate them with almond blanks and finally place them on a plate and let them rest in the fridge for at least 30 minutes.

    The cakes are ready to be closed in a piece of paper oven and brought with you around! I recommend you put them in the fridge bag.

    Almonds flour:

    you can get the almond flour even by weighing the same amount into already shelled almonds and then shredding them in powder with a kitchen robot.

    voglia di picnic merendine alla crema di mandorle - picnic desire snacks with almond cream - 7-min

    voglia di picnic merendine alla crema di mandorle - picnic desire snacks with almond cream - 8-min

    voglia di picnic merendine alla crema di mandorle - picnic desire snacks with almond cream - 10-min

    photo by Ilaria from ricettedacoinquiline.wordpress.com

  • Madeleine, french pastries

    Madeleine, french pastries

    Madeleine, french pastries.

    Recipe taken from ricettedacoinquiline.wordpress.com by Ilaria

    The madeleine french pastries became famous around the world for a literary work, In Search of Lost Time, Proust.

    I personally look at every time in the library, but I have not either have the courage to buy it or to read it!

    Also because I’ve never before liked them: commercial ones have a chemical taste.

    You will understand my surprise to discover that in fact they are really delicious! They have literally conquered me! So they are recommended.

    Ingredients:

    x24 sweets

    • 3 eggs
    • 100 grams of sugar
    • 200 grams of flour 00
    • 150 g butter
    • The zest of a lemon edible
    • 1/2 tablespoon baking powder for cakes

    Preparation time:

    15 minutes

    Rest time:

    1 hour

    Cooking time:

    10 minutes

    Preparation:

    Break the eggs into a bowl and beat them vigorously with the sugar, until a clear mixture.

    Just melt the butter and add the eggs, then the flour, baking powder and grated lemon zest.

    Take the dough rest in the fridge for an hour.

    Preheat oven to 220 degrees.

    Fill the small molds (buttered and floured) with the dough, bake for 5 minutes, then lower the temperature to 180 degrees and continue for another 5 minutes.

    Turn out the madeleine and let them cool thoroughly on a wire rack for cakes.

    Tip:

    to have a well puffed madleine, prepare the dough the day before and let it sit overnight in the fridge.

     

    images by ricettedacoinquiline.wordpress.com

  • Tart with sour cherry jam

    Tart with sour cherry jam

    Tart with sour cherry jam.

    Recipe taken from ricettedacoinquiline.wordpress.com by Ilaria

    A nice slice of tart with sour cherry jam, a cup of green tea and you can start the week…

    Right? In my opinion there is nothing better than finding a nice sweet when you wake up in the morning, eat it with taste and you will feel better immediately!

    Ingredients:

    x 24 cm tart

    150 grams of flour type 00
    50 g butter
    1 egg, slightly beaten
    50 grams of sugar
    1 pinch of salt
    1 teaspoon baking powder
    The ¼ grated lemon rind untreated
    6-7 tablespoons of sour cherry jam

    Preparation time:

    10 minutes

    Rest time:

    30 minutes

    Cooking time:

    40 minutes

    Preparation:

    In a large bowl, pour the flour and the sugar. Chop butter and mix with the flour until you have a mealy compound. At this point add the eggs and work with your hands until the dough will become compact (until it not stick to your fingers), then make it a loaf.

    Wrap it up in cling film and then in the fridge for about 30 minutes.

    Preheat the oven to 180 degrees.

    Spread the flour on your worktop, so that the dough does not stick in case you worked it too much, add a little bit of flour on the dough and on the rolling pin. Work out the dough until 1 cm thick and then rolling up the dough on the rolling pin, place in a 24 cm cake tin, already buttered and floured (or covered with baking paper). Fill with jam, putting all the jam to the center and then stretching with a spoon towards the edges, be careful to create an homogeneous filled layer. Roll out at the edges and create your more favorite decorations with remaining dough.

    Cook in oven at 180 degrees for about 40 minutes (or until the crust will be colored) and let it cool down.

    Serve!

    Crostata con marmellata di amarene Tart with sour cherry jam copertina 3

    Crostata con marmellata di amarene Tart with sour cherry jam copertina 1

    photo by ricettedacoinquiline.wordpress.com