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Bicolor roll of sponge cake filled with chocolate

Difficulty - OO O OOO media
industriousness - OO OO OO high average cost
- OOO OOO average
preparation time - 1 hour a half OOO OOO medium \\ high ..

Even if I get the hot chocolate to preclude that there is nothing I like to do too sweet and rarely missing, I tried changing it a recipe for a while, that seemed very complicated, but with a little 'precision devices and I must say that it is managed as a wish to derive some good homemade swivels ... or if we want a nice roll filled with chocolate cream

INGREDIENTS

SPONGE BICOLOR


eggs
-5 -90 grams of flour 00
-30 grams of cocoa bitter
-120 grams of castor sugar


STUFFED CHOCOLATE


-125 g butter

-1 tablespoon of rum or other liquor
-100 grams of sugar
-100 grams of dark chocolate

PROCEDURE


PAN SPANISH TWO-TONE * step can be optional in azure


-work surf the egg yolks with 60 grams of sugar

-whip the whites with remaining sugar

gently-unite the two working

-divide into two the cream will be like a sponge and stir in the sifted cocoa powder.

-take of baking paper and spread the batter pan-cake with chocolate (fig 1) level with a knife, long and flat as possible, giving a rectangular footprint


-pay sponge mixture over the neutral and level again with the knife clean plate (fig2) so that it overlaps with that chocolate


-bake on a baking sheet (the oven is fine) and bake at 180 degrees for 15-20 minutes


- is cooked just the rectangle of baked sponge cake and roll it gently bicolor longer side in order to give a couple of laps



-sfornatela on a cloth and trimmed the edges dry

STUFFED CHOCOLATE

-let the butter soften


-mount it with icing sugar,


add the melted dark chocolate-aa bath


-season with the liquor (rum or other)

once-mix well pour the filling on the sponge two-tone brick (fig3) level it with the knife and roll it out large plate over the two-color sponge cake rolled

-rolled back the sponge cake and spread filling the paper with the aid of cellophane wrap tight enough (but not too much because the filling is likely to leave) (fig4) and refrigerate at least two hours.

cut into slices about 2.5 cm thick (fig 8) ...

This may be a basic recipe for yule logs, (in which case this will be truncated swivel covered with cream or other whipped cream and cocoa! In any case, even in summer is great because it looks like a parfait ...

Otherwise you will get many good "swivels made", which can in turn 8una after having taken the form dipped half in dark chocolate and stir up the discovery and put in the fridge are great!

Cost To Install Travertine

The rest of the meatball with yogurt and curry Cauliflower

The rest of the dumpling and other stories around the food

Massimo Montanari

Editore Laterza

€ 14 209 pp

Five stars for this fine book by Massimo Montanari teacher of medieval history and food history at the University of Bologna .... the back cover that ok, we made this time to draw the reader is quite consistent with the content.

"The kitchen is not the only place where you design survival and pleasure. The kitchen is also the place to train your mind .. the rest of the dumpling is like the rest of the thoughts: if you wait a while ' are better .

Apart from that I've been waiting to read it all before giving an opinion, and I must say that the journey Gourmet since the Middle Ages to today about the various preparations culinary and gastronomic contexts d 'Italy without ever missing literary anecdotes makes this book today (and I read many if not all of the kitchen theory) a rare pearl compelling and convincing, that allows you to enjoy and to consider with more awareness the daily act of eating.

Carry excerpts significant, although unfortunately not all!

"Even in the middle ages bread was an important symbol of social difference: the diet of rural inhabitants was based mostly on soups, polenta made from inferior grains (barley, oats, millet, millet ) The bread when there was a dark color, made of rye or spelled, baked under the ashes, rather than in the oven - not least because in this way escaped the charge of use of the oven elegant, to which the communities were forced to turn to bake bread ... "

" When in 1054 the Greek Church is separated from the Latin, one of the reasons dispute is the accusation made by the "orthodox" to "Catholic," to have introduced into the Eucharistic rite a bread that is not really a bread, unleavened wafer, non-fermented rather reminiscent of the Jewish tradition "

The shape of the pasta

Montanari introduced with an essay of 1636 where he cites an essay by Paul Zacchia in 1636, where it already you write the many varieties of pasta.

"are still different between themselves, according to the pasta or dried them are drier or cooler, and which are still the second largest or thinner, they are still made of wheat flour, or other matter. We are of many different forms, as some are round, like those called vermicelli or macaroni, and some of them are empty inside, some no, others are wide and straight, like lasagne other one being small and round, like those who call Millefanti (.....)* wrote Paul Zacchia 1636

yet epserienza teaches that the different sizes of pasta, they may in fact be the same in substance, in fact producing results different on the senses. (...) And then with all due respect to those who wanted to teach us one thing and one thing is the form the substance, made for the dough seems to prove the opposite: that the two things interact so tight, almost to coincide. There is form without substance. There substance without form "

Behold, I hope you curious because when there is no fiction every now and then things get really, in spite of Scott and eaten!

How Long Does It Take For Sealant To Dry

These days I'm feeling a bit 'to spicy dishes and I must say that especially vegetables or meat or fish accompanied by the simple basmati rice or thai simply boiled and dressed with a little oil, is excellent. Try this side dish to accompany rice and spicy marinated meat or simply grilled.

CAULIFLOWER AND YOGURT CURRY

serves 4

2 small cauliflower

2 teaspoons curry powder (preferably fresh)

A glass of plain yogurt (low-fat is fine)

oil 'olive

PROCEDURE

-clean by releasing the cauliflower buds

-boiled al dente

-fry two large grains of garlic in the oil and throw the cauliflower, cover .5 minutes over high heat

- add half cup of yogurt, lower flame and cover another 5 minutes. (If too dry then add a few tablespoons of water).

-Dissolve two teaspoons sweet curry better in half a cup of yogurt and add to cauliflower in the pan. (The curry should be added last, because they would expect a bitter aftertaste) and another 4-5 minutes to dry

Serve ...

How To Make Patron Rita

Salami free chocolate eggs

An irresistible goodies that I have discovered in recent days, and I wanted to try to cool without eggs, I guarantee perfect recipe for chocolate salami get 5 ...


Serves 5 to chocolate salami


-300 grams of dry biscuits (I use the mini plasmon who are very good but good van Saiwa gold biscuits or dried)
-2 cups of coffee hazelnut flavored cocoa
-190 grams of castor sugar
-100 grams of chopped almonds or hazelnuts
-4 macaroons (possibly soft)
-100 gr soft butter
-1 glass of Amaretto liqueur (optional)
-60 grams of cocoa powder


procedure


- Soften butter at room temperature
- Place the biscuits in a clean tea towel and crush with a meat mallet to reduce but not completely crumble to dust
- even Crumble amaretti cookies together
-not too finely chop the almonds
- in a bowl put the butter with the cocoa
- add the crushed biscuits with almonds and amaretti fine sugar
- mix well and pour the coffee liqueur
- to give shape to wrap it in aluminum foil sausage for food and roll the dough as you would keep it outside rolling pin.
- once the hardened sprinkle with mixture of powdered sugar, or that represent the first of all with crushed almonds and then rewind the mixture in aluminum foil.


Guaranteed results ... better be careful not to abuse it (because it also keeps quite well ...)

Nie Zaboli Język Od Dobrego Słowa.

Fruits and vegetables ...

Now s appiamo that despite the super markets are almost all the qualities of fruits and vegetables in all seasons, the best thing is to consume the same fruits and vegetables in seasons when there course is offered ...


Today I decided to post this nice and convenient table to recognize that we can find in different seasons ...