Biffy Cliro Capton Piano Notes

Amore è... una torta!

At S. Valentino, who could not present a cake that speaks of love ... and here it is a beautiful cake filled full of red hearts and passion. But this is a special cake, a cake about two loves ... No, do not betray my husband, he is the sunshine of my life, the inspiration of all my days, my safe haven and this cake is only and always for him. The other love I am referring to is the love of cake decorating that just started with this: This fact is my first decorated cake!! I have now prepared two years ago when I decided to try my hand at decorating for the first time with Marshmallow Fondant (MMF). Since then, this passion with me and allowed me to give surprises and smiles to many members of my family. I like to design the cake to create it in my mind, I think, to guess the needs of those who receive ... Then you need the realization: the initial excitement, fatigue during the journey, the fear of failure ... At the end always swear to myself that is the last time, but after a few days I start to fantasize about the next cake. By the way, I gotta go, I think a new pie ...

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sponge

6 eggs, 250 gr. flour, 200 gr. sugar, 1 tablespoon baking vanilla. Beat the egg whites until stiff and set aside. Whip the egg yolks with sugar until mixture is puffy and fluffy. Gently add the egg, flour and baking powder. Place the mixture into a greased and floured cake tin and bake at 180 degrees for 30 minutes.

CHANTILLY CREAM 1 / 2 cups milk, 4 egg yolks, 4 tablespoons sugar, 4 tablespoons of flour, 250 ml of cream.
Pour all ingredients (except cream) and cook in the Thermomix VEL 4 80 ° 10 min. Whip the cream and add the cream (after made it cool) being careful not to take it apart.

MARSHMALLOW FOUNDING

Marshmallow 150 g, 330 g of sugar, 3 tablespoons of water.
Melt marshmallow candies in a water bath by adding 3 tablespoons of water. When they are melted remove from heat and add the powdered sugar, stirring the mixture. Then you have more icing sugar on the pastry, pour the mixture and cover with another sugar. Work the mixture with your hands by absorbing all the sugar until it forms a ball rather elastic. Wrap with plastic wrap and let it rest outside the refrigerator for 24 h before use.

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Castagnole di Carnevale

Carnival is almost reached, but this year, I have not noticed: the children are affected, the outfits of the carnival are locked in their boxes, we have not even launched a coriander .... urge to run for cover!! What better to celebrate a nice trick Carnival strictly fried? You should know that I hate frying experiment and all cooking methods that allow me to avoid it ... but when we want, we want and Carnival ... it takes!

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Ingredients: 600 gr

. 00 flour, 4 eggs, 150 gr. softened butter, grated rind of one lemon, 1 / 2 cup rum, 1 packet of yeast, a pinch of salt, sugar.

With Thermomix : Place all ingredients in the blender in this order: eggs, rum, butter, lemon, yeast and flour, salt. Knead 1 minute and 30''SPIGA Vel.

Hand : Form a mound of flour and arrange in the center of the eggs, butter, rum, lemon, baking powder and salt. Mix until mixture is smooth and elastic.

with the mixture into balls rather small (some swell during cooking) and fry in abbondante olio. Quando assumono un bel colore dorato, scolarle e disporle su alcuni fogli di carta assorbente per eliminare l'olio in eccesso, quindi cospargele di zucchero a velo.

Con questo dolce partecipo alla raccolta di giallozafferano "A Carnevale ogni fritto vale"

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Moscardini in umido

Ecco una cena consolatrice dopo una giornata umida e piovosa, un piatto caldo in cui si può intingere il pane , un piatto semplice ma ricco di profumi e di colori, un piatto che si cucina da solo ma si mangia in compagnia...

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Ingredients: 500 gr

. baby octopus fresh tomatoes or canned tomatoes

Oileus black Gaeta

garlic, olive oil and parsley

Fry the garlic in a saucepan and add the squid already cleaned and sliced \u200b\u200b(if too big) for cooking few minutes. Add the tomatoes, add salt and olives simmer for about 30 minutes over very low heat (it should simmer slowly). At the end sprinkle with chopped parsley and serve with a slice of toasted bread.

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Focaccia con olive e pomodorini

Over the past few weekends I've often spending whole days locked in the house because of bad weather and the influences that in turn affect my children. So, as my men prefer salty to sweet, I decided to mix a cake that we did forget for a little rain and the fog and brings us back (at least with fantasy) flavors and colors of summer. This focaccia with tomatoes and olives is typical of Bari and me back in time with the girl who spent summers in those areas with my family. The recipe, in fact, is what gave my mother a nearby umbrella. I must say that the magic has worked: the kids had fun helping me to mix, the house was filled with a savory smell and cheerfully ci siamo gustati questa soffice focaccia.

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Ingredienti:

125 gr di farina, 125 gr di semola, 1 patata media (125 gr circa), 1 cucchiaino raso di sale, 1/2 cucchiaino di zucchero, ½ cubetto di lievito di birra, q.b. di acqua, pomodorini, olive verdi, origano, sale grosso, olio extravergine d'oliva.

Impastare la farina, la semola, il sale e una patata lessata e schiacciata. A hand, in a bowl, dissolve the yeast in about 120 ml of warm water and sugar. Combine the dough and work it all add a little water until the dough is soft and sticky. Coat a baking pan of 28 cm with a thin layer of oil and pour in the mixture, spread out in a wet thickness of about 1 cm. Let rise for about 2 hours, then season with olives and cherry tomatoes cut in half and sprinkle with oregano, olive oil and a bit 'of salt. Bake in preheated oven for 25 -30 minutes at 180 to 200 degrees.