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Chiffon Cake

sweet tooth! a cake that can become a super sweet, but it is also good as is .... Chiffon Cake The cake is one of America's most famous and successful! It is easy to run and very soft texture. It is often stuffed with various creams, even more layers. Its dough so soft and not at all dry will also prevent the wet, and is an ideal alternative to the usual sponge cake.
Try it, because well worth a taste. I also like the simpler version, with a sprinkling of powdered sugar or with a thin layer of jam.
The dose that I propose is halved. For a simple test, the full dose I felt too much!
For the success of this cake is crucial to use a ring mold that is NOT to be buttered. Once cooked, the cake must be suspended upside down, hanging from a bottle or a support. If you have the famous American-style speech becomes much simpler: just turn it over on the correct feet.
Chiffon Cake Once it has cooled off going with the help of a plastic spatula ... the effect a little 'scrambled' is inevitable. Buonissssssiiiiimooooo!!


Ingredients for full dose:

285gr flour 300gr 00

sugar 6 large eggs (all you have to have 120g of egg whites)
water
195gr 120gr vegetable oil 1 tablespoon baking

8g
cream of tartar pinch of salt grated rind of one lemon

vanilla flavor

Ingredients for mid dose:

150g flour 150g sugar 00

3 large eggs (I added two or three egg whites I had in my fridge)
95gr of water (I used orange juice and a bit 'of cointreau)
60g vegetable oil
1 / 2 tablespoon baking
4g
cream of tartar pinch of salt, lemon peel (or in this case orange) peel, vanilla flavor.

In a bowl combine all ingredients except the egg and set aside while you work in the egg whites with a pinch of salt and cream of tartar.

Whisk the egg whites with a pinch of salt. When I'm in the middle add cream of tartar and continue beating until stiff steadfast.

Now mix the ingredients left out of the bowl.

Incorporate the egg whites running from bottom to top.

Pour the mixture into the buttered cake pan without having either dusted with flour and bake at 160 ° for about 50min, then at 170 ° for 10min. The times should be reduced to half dose with the cake.

After about 20 minutes of cooking was so swollen.

Once cooked flip the cake to grab a support until they have cooled down.

Once cooled remove it from the mold with the help of a plastic scoop. The effect will be a little 'crumpled'.....

Here's proof softness .... crushed with your fingers just fall into shape!

Dust with icing sugar to taste and stuff ....

I cooked a bit 'too .... I forgot to cut a little 'cooking time since I had used half dose ... but the slice is still an incredible softness!

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Air Spring on the balcony!

How nice! A sunny day I did find new life on the balcony .... winter already seems behind ... flowers are all humble, but joyful and full of ad ....


Here's my white camellia. This year has started to bloom a little 'later than in previous years ...

And the pink one ....

cyclamen cheer yet again the atmosphere

Daisies rose in anticipation of the white people who are still in bud ...

And primuline peep shyly less ...

Polygala Finally, always beautiful throughout the winter ...

The clematis and jasmine di San Giuseppe are preparing .. I hope to make you see the next post on gardening ... A kiss good night and most thrilling you!

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Award from Maddy!

Good Morning!! I received a nice prize to Charitydrops Maddy .... the aim is to make known and give more visibility to our blog;


here are the rules:

1. I accept the award, write a post and show it;
2. pass it to 3-5 blog with even a few supporters, giving notice;
3. link my blog to my donor.

Below And then the blogs that I selected:

- www.ilcalesse.blogspot.com
(Lucia)

- www.lavandaerose.blogspot.com
(Ornella)

- www.rifugiodatutti.blogspot.com
(Vania)


Thanks Maddy, you are a treasure !!!!!!!!

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Rice Cantonese

Some time ago I 'invited himself' a house of my friend Ross, known as' Miss Rose'.... and in about twenty minutes she has prepared me the revised edition of the delicious rice in Cantonese-watering stuff!
Not having my camera with me I had to make do with the phone ... to this the photos do not do justice to this dish really tasty and not like those who can not!
Kisses to all!



ingredients in quantities:

basmati rice

zucchini carrots onions


extra virgin olive oil 2 eggs, salt, soy sauce to taste
peas to taste (in this version are not there)

Peel carrots and onions, all cut to match the vegetables and cook separately in oil and salt until are not cooked.

The vegetables should not wilt, but be cooked and crisp. Hopefully season with soy sauce (in this case restrict the sale).

In another pan prepare an omelette with soft eggs, salt. Cook in a little extra virgin olive oil.

Once you process the cooked omelette.

Drain the rice after cooking to come.

Mix all ingredients together with seasoning the cooking oil and cook .... Bon appetit!

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08) A Matter Of Time
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11) Walk

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Yes € 250,000 have not read it wrong.

A party who may have a liquidity so high, to park in a deposit account, not I should have great difficulty in buying a Iphone, but I, the average consumer, what should I think about before that??

But who are they kidding?

Okay, who knows what will happened! ah ah ah

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mushrooms stuffed mushrooms I have a second nice and tasty and are a happy alternative to the usual meatballs. With no frying, are highly suited to children who may simply enjoy using their hands ... for this are well suited for standing buffet, picnic, picnics and how nice finger food for an informal brunch ... Easy, you prepare in advance, the filling can even be prepared a day before and left in the fridge (of course the stems of the mushrooms will be added just before filling the chapel). For this recipe you choose mushrooms with chapels rather wide and firm. Bon appetit!



Ingredients:

400g of meat including ground beef and a sausage skinned

60g grated parmesan 20g chopped parsley 2 eggs


breadcrumbs 1 clove garlic picere
salt and pepper, walnut Nutmeg mushrooms



Wash the gunghetti and put them to drain a bit 'so lose the excess water.
In a large bowl mix all ingredients for meatloaf, adding to the mix a bit 'of bread crumbs to give the right texture and stems of the mushrooms cut into small pieces.
Knead with hands until mixture is smooth and compact.

Line a baking sheet.

Using a spoon, fill the mushroom caps with crumb mixture and squeeze it well and shaking the excess part of the filling.

Place the mushrooms on the pan with the breaded side up.

Bake in oven at 180 ° / 200 ° until the breading is not golden.

the mushrooms and eat them warm from the oven. They're great too cold .... The stuffing of the meatloaf will vary according to taste and to provide for additions of other ingredients. Good appetite!

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Already we knew it was not ready but it was so close to the press. Enough free disk
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From previous experience they decided to keep the package as to pay special blood but that is really unique.

meantime you can order. In a few days to download.

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bass stuffed mushrooms baked beans in tomato sauce with potatoes

That second fish is simple and tasty! The good thing is the potatoes that take the taste of fish ... This is nothing new, but it's a classic that figure and everyone likes! Good appetite!



Ingredients: 1

bass
2 cloves garlic, 2 sprigs of rosemary, sage, salt and pepper, extra virgin olive oil potatoes


Clean and wash the bass, add in the belly flavors (salt, pepper, garlic, rosemary, sage). Lay the bass on a baking tray lined with parchment paper.
Thinly slice potatoes and cover the sheets of sea bass with potatoes to climb. Season with salt, pepper and a drizzle of extra virgin olive oil.
The potatoes should be cut very thin as possible with the mandolin.

Bake in oven at 180 degrees until the crust is not cooked potatoes (about 30min).

The fish is ready, I was a bit ' fied as you place it on the plate, but the flavor is delicious!