Tag Archives: dessert

Chocolate Chip Cookies

The cookies have always been my favourite biscuits. I guess I am not the only one, like I am not the only one posting a recipe of the chocolate chips cookies. But because these came out extremely well I want to share my joy. When there is not time to prepare a nice sweet treat, the cookies are always a very good option and I did not meet anybody yet who does not like cookies of any kind.

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INGREDIENTS for 25-30 Cookies

250g 00 Flour

125g Brown sugar

125g White sugar

1/2 tbs baking powder

A drop of Vanilla flavour

1 large egg

125g melted butter

200g chocolate (chopped)

HOW TO DO

Mix all the liquid ingredients with the sugar and just after start adding the flour, baking powder and chocolate. Keep mixing until you get a sticky dough. Make the dough into small balls which will go on a baking tray, ready for cooking. Pre-heat the oven at 190 degrees for 10 minutes and is all done. Leave it too cool and enjoy them warm and still soft.

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Apple cake

Apples are my favourite fruits to use in a dessert, whether pies or cakes. YesterdayI remembered about a cake my mum use to make when she had too many apples or did not have enough time to prepare a more elaborate one. So on Sunday morning I found myself with two apples in the fruit bowl and a great desire to have a sweet breakfast. But I didn’t want any biscuits or croissants, also because it was too cold to get to the closer coffee shop/new-agent to buy something. So I had to find a solution in house and I switch on my laptop to gather the recipes folder and came across this Apple cake that was ticking all the boxes: all the ingredients available in house, quick, easy and ideal for breakfast.

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INGREDIENTS

500g fo Apples

150g 00 flour

1tbs of baking powder

200g of sugar

2 eggs

1 glass of milk

50gr butter

A pinch of salt

A pinch of cinnamon for the apples

PREPARATION

Start cutting the apples into thin slices. In the meantime switch on the at 180C. Beat the eggs and add in order: sugar, flour, salt, melted butter, flour, milk and in the end the baking powder. Put some baking paper in the selected baking tray (22cm large and must have high edges). Pour the batter in the tin and in the end add the apples on the top.

Bake at 180C degrees for 30 minutes. Before serving, sprinkle with icing sugar.

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Profiteroles..the result of a rainy Saturday

The best way to spend time during a rainy week end afternoon is making a cake, that afterward will be enjoyed as a fair rewards for the effort. Browsing in the internet I came across a recipe of profiterole which looked quite easy and I decided to go for it.  First step is to make the choux pastry.

Ingredients for the pastry:

100g of Butter

250ml of water

120g of “00” flour

4 eggs

6g of sugar

6g of salt

Preparation

Preheat the oven to 200C/400F/Gas 6.  For the choux pastry, place the water, sugar and butter into a large saucepan. Heat gently until the butter has melted. Turn up the heat, then quickly pour in the flour and salt all in one go. Remove from the heat and beat the mixture vigorously for around 3 minutes until a smooth paste is formed. Once the mixture comes away from the side of the pan, transfer to a large bowl and leave to cool for 10-15 minutes. At this point add one at the time the eggs while mixing the pastry until all the eggs have been absorbed by the mixture.

Using a piping bag and plain 1cm/½in nozzle, pipe the mixture into small balls in lines across the baking sheet. Put the tray in the oven and let it cook for 15-20 minutes at a temperature of 200C. Low the temperature to 190C and cook for 15-20 minutes longer until golden brown.

Ingredients for the filling

Although for the filling you might simply use whipped cream, I decided to try something different. A combination of custard and whipped cream. So:

For the custard:

4 eggs yolk

150g sugar

500ml Milk

40g of 00 flour.

Vanilla flavouring

Preparation

Start heating 3/4 of the milk plus the vanilla flavouring to hit and let boil gently. Mix together the eggs yolk  and the sugar, until the sugar is dissolved. At this point add all the flour, which you before sifted. Mix everything together while pouring into the mixture the 1/4 put on the side before. Once you obtain a smooth mixture add the hot milk and keep steering.  Put the whole mixture back on a gentle fire and steer frequently until you have a smooth and creamy custard of the consistence you’d like. Leave it to cool in a bowl covering with wrapping film.

While the custard is cooling down, whip the fresh cream adding sugar and vanilla flavour. Mix the custard and the cream together. I did more or less 60% custard and 40% whipped cream.

Ingredients for the Chocolate Sauce

300g dark chocolate or a mix between milk and dark

400ml single cream

100ml milk

10g corn flour

Preparation

Heat the single cream and the milk until start boiling, add the chocolate which has been previously chopped. Steer the mixture and sift in the corn fluor and keep steering to avoid the formation of lumps. Leave the chocolate sauce to cool down for a couple of hours in the fridge if you decide to serve the profiteroles cold, or use it straight away.

Once the filling is ready and he profiteroles are cold, use a piping bag to pipe the cream into the profiteroles. Serve in a small plate and pour the warm chocolate sauce on the top.

It is an easy but long recipe as several preparations are required. Or probably it was just me that took long time to make it.

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Pannacotta with peaches, an easy dessert!

Pannacotta is a classic Italian dessert. I loved it since I was a child, but I never thought was so easy to make. So last Sunday I was looking for a quick dessert to sweeten our afternoon, I finally got the inspiration browsing some menu of Italian restaurants. You’ll find this in many of them.

 

INGREDIENTS

80 g sugar

4 dl single cream

12 g Fine leaf Gelatine

3 or 4 peaches

1 tbs brandy or any other sweet spirit.

Put the cream to boil, add the sugar (keep aside a tablespoon) and stir, when melted add the gelatin (which need to be soften previously in cold water). Stir to dissolve. Pour the mixture into a mold or molds in multiple-dose and placed in the refrigerator for a couple of hours. Meanwhile, cook for five minutes the peaches with sugar left out. Add the brandy and allow to cool. Pour the sauce over panna cotta and serve.

 

 

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Making a cake (or trying to..)

For the first time since I started cooking I decided to give a go in making a cake for a friend’s birthday. As it was my first attempt, I start reading on line different recipes and ideas.  In the end I decided to go for an easy one: “Pan di spagna” filled with chocolate cream and some cream on the top. For the base I used:

INGREDIENTS:

– 3 medium eggs at room temperature (150 g)

– 120 g of sugar

– 50 g of potato starch

– 70 g flour 00

– A pinch of salt

Put in a bowl the sugar and the eggs, mix them up for 10 minutes with a mixer. For a best result it is important the eggs are at room temperature.

Leave on the side the electric mixer and sift the flour and potato starch inside the egg and sugar mix. With a wooden spoon, stir gently from the bottom to the top.

Pour into a cake tin and then bake at 170 ° C for half an hour more or less.

For the filling:

For the filling I decided to go for chocolate custard. The recipe I followed is shown and really well explained in the video below by Giallo Zafferano.

After cutting in half the base and filling it with the chocolate cream, I decided to decorate the top and the sides of the cake with fresh whipped cream. The final touch was the strawberries and some chocolate caviar to add an extra taste and a bit of colours.

 

 

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