Sunday, April 29, 2012

Delusional Sunday

When a day starts in the wrong way it's difficult to make it good.
The sky was grey and rainy, so we decided to comfort ourselves experimenting a dessert we had days ago in a restaurant: Tortini al cioccolato dal cuore tenero.
I decide to go for this recipe Tortini di Anna Moroni, but it was delusional. We expected to savour a dark, creamy, luxurious dessert and we had Chocolate Sufflé
(From right to left: before cooking, after 8 minutes in the oven and after Kid1 first bite ;P)
I mean, they aren't so bad. It's only that we wanted something different... So  now I'm searching in the www the perfect match with our dreamy Tortino.
I'll keep you informed of my new results :P 

Tuesday, April 24, 2012

Granny's Baking Ammonia Cookies

We woke up this morning hearing howling wind and falling rain. We're supposed to be in the middle of Springtime, but the impression is that we switched Earth's side and we are in the middle of a regular Autumn.
In order to improve our mood, I decide to bake something that can taste good with a cup of hot chocolate, or a mug of fresh coffee, or a fluffy cappuccino: my granny's Ammonia cookies :-)

They are spongy and delicate, with a light sugar taste that makes them a perfect match for every hot drink.

500 gr Flour
200 gr Sugar
2 Eggs
80 ml Oil (Peanut, sunflowers, ecc...)
100 ml Milk
10 gr Baking Ammonia
Decorating sugar

Warm the milk and mix the Baking ammonia in it. Beat the eggs with sugar until they form a light cream, add oil and milk gradually. When all ingredients are well mixed you can start to add the flour.
The dough will be quite sticky, so oil your hands before forming cookies. This kind of cookie rises three time the original size, so be careful to let enough place in between. The classic size is the elongated, you can obtain it forming a cookie 8cm long and 2cm wide.     
Cook the cookies 10-15 minutes at 180°C
Once the cookies have a golden color open the oven and CLOSE YOUR EYES! The vapor that is coming out contains ammonia, so if you are invested by this smelly cloud your eyes will burn as if you've been swimming in the sea :P

Thursday, April 19, 2012


Recycling is a wonderful thing, but doing that in the kitchen is a pleasure ;P
As usual Easter brings a lot of chocolate eggs, some of them are difficult to consume in the short period so here we go with a chocolate "recycling" recipe :D

Kinder Muffins (12 units)
250 gr Flour
100 gr Sugar
2 Eggs
250 ml Yogurt 
70 ml Peanut oil (Sunflower oil is good as well)
1 pkg backing powder
100 gr Chocolate

In a big bowl mix all dried ingredients, in an other mix the remaining things. Mix the liquid with the dry ingredients and stir energetically but briefly the compound, divide it in 12 Muffin cups and bake at 180°C for 20 minutes.

Panino HotDog

Last weeek Kid1 was watching with me a cooking program and he fell in love with this recipe Cuscinetti di wurstel dai Menu di Benedetta.

Today I finally backed them, but I used my recipe for the Milkrolls:

500 gr all purpose Flour
250 ml milk
30 gr butter
1 pkg dried Yeast
2 teaspoon sugar
1 teaspoon salt

As usual I put all ingredients in my KitchenAid mixer until the dough is uniform. Than I formed a ball and let it raise until it doubled its size. Than I formed four HotDog and with the rest I prepared simple rolls. I let them raise an other couple of hours, than I backed them at 200°C

Monday, April 9, 2012

Il Pane Naturale alle Olive

100 gr Sourdough
200 gr all purpose Flour
100 gr fine Flour
100 gr Manitoba Flour
80 gr Sliced Olives (I had only black olives at home... Choose your favorites)
150ml water
1 teaspoon salt

It's the same procedure for normal bread, the only new thing I did was to oil the loaf surface in order to have a different crust. I would like to have something like Ciabatta's crust, but it was only a little bit glossier as usual. 

Pan Cioc di Pasta Madre

Since I'm backing breads and cakes prepared with sourdough today I decided to use it for my Pan Cioc.

The little change to my recipe is 130 gr sourdough instead of dried yeast and less milk, 170 ml for me was enough.
I also backed littler balls than last time (50gr instead of  75gr)
The results are:
A longer rising time
A crispier crust
A different dough's flavor, more like bread than cake

I've to say that they are good as the originals, however if you don't have an entire day to bake them go with the first ;P

Tigelle express

Did you have an happy Ester meal? 
Actually we had a lot of fun eating traditional lamb in an original way. I thought that maybe kid1 could appreciate better the meat, if  served in an informal way. I had the idea to prepare something like mini kebab bread, that he could stuff with whatever he likes.

I remembered to have seen on a tv program how to make light and fast Tigelle.
So I looked for my notes and here they are:

Ingredients for express Tigelle:
- 430g all purpose Flour
- 1 pack instant backing powder
- 250g natural yogurt
- 40ml water
- 1 teaspoon salt

Remember to prepare those little breads just before your meal, they taste better when are still warm.
Start putting in a big bowl: flour, instant backing powder, water, yogurt and salt. mix well all ingredients until the dough is uniform. Form a ball and let it rest 10 minutes, more or less. Form 20 little balls (35-40 gr) and roll them out forming discs 5 mm thick.
Warm a large nonstick pan and cook the discs three minutes each side.

Saturday, April 7, 2012

Roscón de Pascua

This is my husband time to wish a typical Easter meal and he opted for Roscón de Pascua
This is quite the same version of the most known Roscón de Reyes, but there is no surprise inside! :D In my husband's hometown in fact they eat this delicious cake also as Easter dessert.
I followed the recipe for Roscón de Reyes posted in WebosFritos's blog, but at the end I decorated my Roscón only with candied cherries and sugar, because my guys  hates candied lemon and orange peel :/

Let's start eating it and: Happy Easter to everyone will read this post :-*

Thursday, April 5, 2012

Il pane naturale: Pane ai Sette Cereali

This time I've chosen a wholemeal flour (Farina PANE NERO Molino Spadoni) for my bread, the procedure is always the same even if the ingredients changed:

300 gr Sourdough
500 gr wholemeal flour
250 ml water
1 teaspoon salt

This brown bread tasted delicious with Wildflower honey