Wording Thank You Wedding Party

DOUGHNUT BREAD CHRISTMAS

I'm back .... have unleashed these days! the reasons are basically three:
1) I have a sourdough portentous not wait to use
2) I do not have many guests for dinner but only overnight, so I have more free time to "experiment"
3) with this cold the oven helps mamntenere higher temperatures

house that said, yesterday I got the second issue of salt & pepper in December .... wow! This year two numbers in a month! maybe even last year I arrived two and I have not noticed (it may be .... uh ..) but I have to tell you that this second review is fantastic and has great ideas for lunches, dinners, snacks and so on and and so forth, related to Christmas.
and so, looking through il giornale mi sono imbattuta in una ciambella all'uvetta, che mi ha fatto venire subito in mente il panettone e la mia strepitosa pasta madre.
ma, bando alle ciance, ecco a voi la ricetta:

dosi per 10 persone

430 di farina
2 uova intere
1 tuorlo
140 gr di pasta madre (oppure 25 gr di lievito fresco)
200 gr di acqua (oppure 1.5dl di latte se utilizzate il cubetto di lievito)
80 gr di burro a pomata
50 gr di zucchero
100 gr uvetta
la scorza grattugiata di mezzo lmone bio
succo di 1 arancia
50 gr mandorle tostate
granella di zucchero vanigliato

ammorbidire l'uvetta nel succo di arancia. sciogliere la pasta madre nell'acqua. aggiungere the flour and knead with the hook in the planet. add the beaten eggs, raisins and orange juice, butter, lemon zest, almonds and continue to knead until the mixture is elastic.
let rise for at least 6 / 8 hours. place the dough into a ring mold, brush the top cn beaten egg yolk and sprinkle with granulated sugar. Bake at 180 degrees for 40 minutes.

this is my revised version. I would say a great alternative to Panettone
:-) very good!

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with chestnut flour and dried fruit

chestnut flour I like it. and then.
not had much luck with fresh pasta made with chestnut flour fact, this time I tried to make bread and I assure you that the result was amazing!
well, even on the sourdough donatami by Evelyne.

So here is the recipe, perfect for those cold days and dark

140 g of sourdough

200 grams of water 2 tablespoons walnut oil

10 5 5 dried figs, dried apricots

salt to taste (I like to just a pinch)
100 gr chestnut flour 300 grams of flour
0

place in the planetary dough with water and mix at low speed with the leaf until the mother is dissolved completely.
then add the flours, oil and knead with the hook. Coarsely chop nuts and add to the mix with the salt and continue to knead until the ingredients are blended.

let the dough rest for at least 6 / 8 hours (or until doubled). turn the oven to 220 degrees, put the dough on the baking sheet covered with baking paper and bake for about 15-20 minutes.

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PARFAIT WITH BROWN SAUCE WITH PERSIMMON

Hello everyone!

I am back from fantastic meeting of Varese. We cooked, ate, laughed, chatted and we enjoyed a lot!

Paul has hosted at his house for a course Neapolitan cuisine: bbbonooooo !!!!!

And just enough time to dispose of the number of goodies that we happily slurp, eCom ready to enjoy this spectacular parfait I'm prepared for tomorrow's dinner with friends.

Here's the recipe: (for photos uh ...... see what I can do)





4 eggs 70 g sugar 100 g

jam brown

1 / 4 pint of whipping cream

marron 5 glacè



Procedure:



fitted with 4 egg yolks with 70 grams of sugar until you get a mixture light and fluffy.

Rinse ciotola del Ka e mettere 4 bianchi e montarli a neve fermissima. Nel frattempo, in un altro contenitore montare la panna.

Incorporare la marmellata di marroni al composto di uova e zucchero poi, gradualmente, aggiungervi prima la panna, poi i bianchi ed infine i marron glacè a pezzettini, facendo attenzione a non smontare tutto il composto (mescolando quindi delicatamente dal basso verso l'alto).

Mettere il tutto in uno stampo da plum cake precedentemente rivestito con pellicola trasparente, lasciar riposare in freezer per almeno 6/8 ore.

Prelevare la polpa dei cachi, inserirla in un frullatore, aggiungere qualche cucchiaio (1 0 2, a seconda del grado di dolcezza desiderato) di zucchero a velo e frullare everything.

Serving parfait with persimmon sauce.

Variation: you can add to the mix a few drops of rum. Serve this with whipped cream and some variant marron glace.