Blueprints For Offroad Buggy

Roast cup to the sun Moretti

This time I got the meat really tender ... that is cut, it's the kind of cooking, the fact is that I made everybody happy.
I was a little 'me of sauce and spaghetti is good for two ½ days to prepare tomorrow.

Roast CUP to MORETTI

for 6
a loaf pan that contains the coiled

800 g of pork rolled up like a cup of
1cucchiaino here
savors a glass of beer Moretti
2 glasses of water
4 leafs of sage
1 bay leaf oil to taste



butter taste I preferred to make this roast in a loaf pan to avoid losing the flavors dell'arrosto in a large container.
Pour into pan (cold), olive oil, some butter here and there and savors.
Place the meat and cook over high heat.
Fry well, add the sage, bay leaves, beer and water.
When the sauce to the boil, place the mold in an oven preheated to 220 degrees.
Bake 1 hour in all. After 30 minutes, turn the roast, cover with aluminum foil and continue cooking for another 30 minutes.
Place the roast on a plate and let cool.
Transferring the sauce in a large pan containing the non-overlapping slices of roast, and cook until the meat is well cooked and the sauce has narrowed.
Serve hot.

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Around a dozen oranges ....

few years ago ... yes, I think they are now very many years have passed since then ..... every Tuesday afternoon I sat at the head of my auto e a velocità sostenuta ed impaziente andavo ad imparare di pasticceria dalla mia amica Emiliana . Erano pomeriggi e serate che trovare un termine per definirle è difficile. E riduttivo qualsiasi aggettivo da pescare nella mente. Appena imboccavo il vialetto, passo dopo passo, metro dopo metro, mi liberavo degli affanni e dei tormenti in un  modo cosi inconsueto che, in definitiva, eccomi di nuovo bambina, appena occupavo la mia sedia.

In prima fila.

Il quaderno, che conservo ancora...., sulle gambe. La penna preferita in mano a bloccare le parole, fissare nel tempo i disegni che riuscivo a build anxiety that words are enough for me to describe everything I saw and felt. I had so many questions. And I was so fascinated by the expectation of the responses.

There was one time where I have left to fly home without a glimpse of beautiful orange trees, entering them. And how many times during the winter, I came home with a backpack resting on the seat side, between the tray of freshly baked pastries, to try a macaroon, a bianchino be savored, a Fruttino almond paste to taste between a curve and the other along the way back.

And, as always, for years now, Emiliana e la sua magica famiglia, non mancano di farmele avere, le arance. E magari anche limoni, dalla scorza spessa e incredibilmente profumata.

E' per questo che ho chiamato questo dolce Sinfonia d'arance ....Che sia una composta oppure una polvere, che sia una gelée oppure una esilissima scorza, tutto profuma come una musica. In cui, si mescola, come in una imperdibile unione, il senso dell'amiciza e dell'affetto. Che resiste nel tempo come fosse un'altra radice di quella pianta d'arance, lì all'entrata.....

Sinfonia d'arancia.....intorno ai ricordi e all'amicizia

Composition

Pour on the bottom of the compostina orange glasses and cool in the refrigerator for about 30 minutes. Prepare the vanilla custard and carefully layered on the compound. Another step in the fridge for at least two hours. Just before serving, decorate with orange beads, the crumble with almonds, a sprinkling of powdered orange and two thin threads of orange zest.


For the vanilla custard
(from a recipe by Christophe Adam)

300 g of whole milk
200 g of fresh cream
1 vanilla bean
50 g caster sugar
2 g of agar agar
4 egg

Heat milk and cream in which has been added to the inside of a vanilla bean. Leave to infuse for 30 minutes, even the whole berry, then delete it. Add sugar mixed agar agar, heat until boiling and calculate again two minutes from time the boil. Pour half the hot liquid on the yolks, mix and complete the remaining liquid. Pour into a saucepan and let cook until the temperature of 84 ° C. Sift the cream.

confit d'orange
(from a recipe by Philippe Conticini)

100 g orange peel
300 g of orange juice
150 g caster sugar

Wash arance e asportare con attenzione le scorze. Metterle in una casseruola, coprirle d’acqua e far prendere il bollore. Eliminare l’acqua completamente togliendo le scorze con una schiumarola e ripetere questa operazione per altre due volte in modo da eliminare del tutto il gusto amarognolo. Versare nella casseruola le scorze ben tamponate e aggiungere il succo dell’arancia e lo zucchero semolato. Far cuocere a fuoco medio finché rimarranno sul fondo della pentola solo poche cucchiaiate di succo. Occorreranno dai 40-50 minuti. Passare la preparazione al mixer fino a ridurre il tutto in una sorta di pasta. Per profumare una preparazione ne occorreranno piccolissime quantità.

Compostina d’arancia e Grand Marnier

2 arance biologiche per un peso netto di 150 g
150 g di succo d’arancia
3 cucchiai di zucchero semolato
due cucchiai di Grand Marnier
Un mezzo cucchiaino di confit d’arancia

Pelare al vivo due arance e raggiungere 150 g di polpa al netto degli scarti. Tagliare tutto in piccoli pezzi e passarli in casseruola con lo zucchero semolato. Cuocere a fuoco medio finché la polpa si presenta morbida. Passare pochi secondi al minipimer fino ad ottenere una purea grossolana. Aggiungere il succo dell’arancia e far riprendere il bollore. Versare 0.5 g di agar- agar, far bollire per 2 minutes and remove from heat. To lower temperature and pour 2 tablespoons of Grand Marnier. Further scented with orange confit.

Crumble almond
(from a recipe by Christophe Adam)

50 g butter 50 g
cassonade
50 g of flour
50 g almond flour

In a bowl, mix sugar, flour and butter into small dice. Mix until mixture is sandy you refrigerate for about 60 minutes. To obtain a form exactly crumble, you will need to pass the dough through the grill from frying pan and drop the pieces directly on a baking sheet lined with parchment paper. Bake at 160 ° C for about 15 minutes or until a golden color.

orange powder

Remove the peel of oranges to remove only part of the peel and albedo. Place the peel on a large plate and dry them in the microwave at full power for about 8-10 minutes. Remove them, leave at room temperature for ten minutes, then mix them and grind into fine powder. Store in an airtight container.

For pearls orange

100 g of orange juice filtered 2 times through a sieve
0.7 g of agar-agar
A tall, narrow glass peanut oil

Take the glass of olive oil and let it cool in the refrigerator for 30 minutes. Pass it in the freezer for 5 minutes. Warm the orange juice with the agar-agar and calculate two minutes from the time boiling. Remove the glass of oil from the refrigerator. Far down the temperature slightly, the fruit juice and then, with the help of a plastic pipette or a 50 ml syringe without a needle, squeeze out small drops of liquid onto the oil. When finished, without disturbing the bottom, put the glass in the fridge for 30 minutes. Then, remove the oil (not throw it!) By passing the whole through a strainer. Place the pearls in a bowl, pour cold water over it again and eliminate all through a sieve. Store pearls in the refrigerator.


With Marcello Valentino, for inspiring me this helped in the preparation and implementation.
With Marcello Valentino, for his friendship that keeps me company and I cleared.

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tart cranberry

On 19 February, is a special date for Nonnalosetta,
Today's younger brother Mark Martin takes one year.
And you could miss an opportunity to celebrate?
Nain!
I was inspired by a recipe http://mentaeliquirizia.blogspot.com/ to make a good pie that I could taste it too.
It 's a particularly tart soft, crumbly and not too sweet.
different from the original recipe, there's only baking soda instead of yeast normal because I do not like to leave the bags open and the tool I've used butter and almond flour for dusting.

of the SUN BLUEBERRY TART

tart Ø 24

300 gr. of flour "00"
100 gr. sugar cane
60 gr. rice oil
60 gr.
water 1 tablespoon milk (if necessary)

grated rind of one lemon ½ teaspoon salt a pinch of baking

blueberry jam

almonds or hazelnuts to the pan and butter for baking dish buttered


In the bowl of Ken, add dry ingredients with oil and start mixing.
pour in the water, and salt.
Form a ball.
Keep aside a small amount of mix to make the decorations.
Roll the remaining dough with a rolling pin on a sheet of baking paper.
Grease a pie dish and sprinkle with ground almonds or hazelnuts.
cover it with the dough spread and pour into the marmalade.
With the small amount of dough kept to one side, to form the designs you prefer.
Bake in preheated oven at 180 ° for about 20 minutes.

the same day, two years ago, was born on my blog-archives.

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Chocolate Tarte with that orange ...... The game

You know the story of Buridan donkey?

Well, I'm not yet able to understand why, faced with lots of recipes just waiting to be realized, can succeed to waste my time in choosing which run. And while I try desperately to stop my attention and stop this curiosity that consumes me and that keeps me from of say "There!" I've decided. This is exactly the cake I want to do !..... said, but somehow I am committed to making a decision, take action, in addition, also the variable factor Fantasia .

Yes, I speak specifically of that fantasy that pushes me to change the sweet to include preparation in the basic recipe that is not there, thinking to make a decoration imprisoned in memory who knows when and ... Meanwhile

minutes pass. Hours go by. E. ... I decide I change my mind. Return to the original idea . .. But the imagination is there to tell her. Well ..... I've certainly that finally arrived on the threshold of the fateful decision, the time had passed so inexorably and inevitably it is impossible to think of it, sweet.

And having to put off all the next day.

This time I was better. Perhaps because the recipient of the cake would not have liked many hesitation on my part.

I was so undecided whether to fulfill the Tarte chocolat extraordinairement Frédéric Cassel or the Tarte chocolat douce Philippe Conticini fought .... so ..... A beautiful

lotta, n'est ce pas?

Alla fine, la Fantasia.....

Tarte al cioccolato con  Namelaka all'arancia

( idee da F.Cassel--F.Bau e....la Fantasia)

Per la Pate sablée alle mandorle

240 g di burro morbido

180 g di zucchero al velo

30 g almond flour 2 eggs

480 g flour 00

a pinch of salt

Knead in the bowl of the global soft butter with icing sugar . Add the whole eggs in which the salt is dissolved and then the almond flour with 120 g of flour 00. Mix and then completed by adding the remaining flour (360 g) making sure to mix only long enough to get a good blend of ingredients. The dough will be stored, wrapped in waxed paper, refrigerate for an entire night. The next day, butter and flour a cake pan of 28 cm in diameter and 3 cm in height or, better yet, use a mold tarte. Spread the pate sablée to a thickness of 1 / 2 cm, coat the pan and refrigerate for at least an hour.

Preheat oven to 160 ° C.

Cover the dough with a sheet of parchment paper, place a layer of dried beans and bake for about 15 minutes. Remove the paper and continue cooking until lightly browned.

For the chocolate ganache

600 g chocolate 50%

450 g of fresh cream

1 tablespoon plus 1 / 2 of acacia honey

90 g of butter

Melt chocolate in microwave on low power constantly checking the status of merger. Bring to the boil the cream, add honey and then pour the hot liquid over chocolate on three occasions. Each time scramble from the center toward the edges of the bowl to make smooth and shiny emulsion. To lower the temperature of the ganache about 40 ° C and add the cold butter cut into small dice. Stir.

Preparation of tarte

Cioccolato fondente

marmellata di arance amare

Far fondere un pò di cioccolato fondente e con un pennello stenderne un velo sulla superficie interna della sablée. Velare in strato sottile con della marmellata d'arancia amara e colarvi all'interno la ganache al cioccolato. Porre in frigo fino al completo consolidamento.

Namelaka di cioccolato bianco al profumo d'arancia

300 g di cioccolato bianco Ivoire Valhrona
6 g gelatin sheets Gold 2 g
170 g of milk,
10 g of glucose syrup
350 of fresh cream
40 g of orange juice
orange peel
20 g of Grand Marnier

chop the chocolate with a serrated knife and melt it gently in the microwave at low power. Every now and then scramble to not exposing it to heat too long. The optimum temperature is around 45 ° C.

Stir well and set aside. Meanwhile, place the gelatine in a pan of ice water and drown. In a saucepan, pour the milk, get it to boil and add the glucose syrup. Stir well and complete with jelly and squeezed buffered on a sheet of paper. Sift the cream to pass the end. Meanwhile, make sure the chocolate is fully melted. Pour hot milk over chocolate in three times, each time stirring from the center to the periphery seem to see a "node" elastic and shiny. Finally, pour the cold cream well. Add the orange juice well filtered, the grated rind and Grand Marnier. Stir and mix with a blender without forming bubbles. Store in refrigerator overnight or for at least 8-12 hours.

Decoration

Namelaka Fill a pastry bag and make the spikes on the surface of the cake round. Veil with a light dusting cocoa powder. Finish with droplets of bright glaçage of unequal diameters and place a small disc of chocolate as the final decoration.