5 March 2013 // flaviabi
The Asian flavors are those, second to Italians, that make me hungry!
Ingredients for 4 people
800 gr. chicken
3 fresh onions
2 fresh garlic
Fresh ginger
250 gr. mushrooms
2 sweet peppers
parsley
Soy sauce
Rice vinegar
Corn oil
1 eggplant
sweet paprika
Cut the chicken into small pieces and marinate for two hours, with 3 tablespoons of rice vinegar and a generous sprinkling of paprika. When marinated fry in corn oil, until it becomes crispy. In a large skillet put fresh garlic and onions cut into strips, the sweet peppers coarsely chopped, abundant slices of fresh ginger cook on brilliant fire for two or three minutes, without any seasoning. At this point, add the mushrooms and parsley and let cook for 7-8 minutes, mushrooms will leave their beautiful flavored water! Add the previously fried chicken and flavor soy. Grill 5-6 slices of eggplant and when cooked, season with soy and parsley. Put over the chicken and vegetables and enjoy with devotion : GOOD!
Category Secondi: carne | Tags: aglietto,cipollotti freschi,fresh onion,fried chicken,GARLIC,POLLO FRITTO,soja | No Comments
3 March 2013 // flaviabi
Yesterday was Giovanna’s birthday and this was her cake!
3 discs of sponge cake (recipe here)
300 gr. Ricotta (cow)
300 gr. Ricotta (sheep)
200 gr. Icing sugar
150 gr. bitter cocoa powder
150 gr. cream
Half a glass of brandy
80 gr. pine nuts
honey
Sift the ricotta and mix them together, mixing well. Whip the cream with half the sugar ,when ready add it to the ricotta, adding the remaining sugar. Divide the mixture in half, on one add cocoa powder and two tablespoons of brandy. Cut the sponge cake into three layers, brush the first layer with the remaining brandy, spread the ricotta white, put the second layer and spread the brown ricotta, add the third layer and spread with honey and sprinkle with pine nuts.
Category I dolci | Tags: birthday's cake,cioccolato,ricotta,torta di compleanno | No Comments
// flaviabi
75 gr. White flour
1 pinch of salt
5 eggs
150 gr. sugar
75 gr. Potato flour
To prepare the sponge cake, divide the egg whites from the yolks putting them in two separate large bowls, start to beat with the help of electric whisk, egg yolks with half the sugar until the mixture is fluffy, puffy and light yellow.
Beat now the egg whites until glossy and after about five minutes when they are already quite swollen and white, add the remaining sugar. Continue to whisk for a few minutes. Mix together the egg whites to the yolks and mix well. At this point add the flour and potato flour sifted together, pouring the mixture through a sieve to make sure that no lumps are formed.
Mix everything with a wooden spoon until the mixture is smooth, being careful not to remove it. Grease and flour a round baking pan and pour the mixture.
Take preheat the oven to 180 degrees and bake your sponge for at least 35-40 minutes without opening the oven in the first half hour of cooking, otherwise it collapses.
Category I dolci | Tags: PAN DI SPAGNA,SPONGE CAKE | No Comments
