1. lovefrenchbulldogs:

    #ClippedOnIssuu from Cuquin Magazine - N. VI
    Este número de Cuquin Magazine viene cargado de recetas tradicionales típicas de estas fechas y de recetas dulces más actuales. Además, tenemos una interesente entrevista con la reina de la repostería america en España: Bea Roque. No te lo puedes perder!!!

    (via lejardindelildelle)

     
  2. odasanat:

    Le Creuset Matte Collection

    (via lejardindelildelle)

     
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  4. Frittelle di Zucchine :=) !!!!
    (Frisgiora’ e Curcurigheddu)

    INGREDIENTI
    4 zucchine
    ½ tazza di farina di ceci
    1 bustina di zafferano di San Gavino Monreale
    Sale q.b.
    Olio extravergine oliva

    PREPARAZIONE
    Pulite le zucchine e tagliatele a scaglie con l’apposito attrezzo o con la grattugia a fori larghi. Impastatele con una pastella fatta con mezza tazza di farina di ceci e acqua con un poco di sale e zafferano. Versate il composto a cucchiaiate nell’olio bollente; cuocete le frittelle in entrambi i lati, fatele asciugare sulla carta assorbente e servitele calde.

    da Ricette di Sardegna

     
  5. (via Recipe: Flourless chocolate cake - California Cookbook )

    by Na Young Ma of Proof Bakery in Atwater Village

    Flourless Chocolate Cake

    • 12 ounces 60% chocolate
    • 4 ounces (1/2 cup, or 1 stick) butter
    • 2 tablespoons cocoa powder
    • 4 egg yolks
    • 6 egg whites
    • Pinch salt
    • 4 ounces sugar
    • Step 1Heat the oven to 375 degrees. In a bowl set over a pot of simmering water, melt together the chocolate and butter. Remove from the heat, then whisk in the cocoa powder and after that the egg yolks. Set aside.

      Step 2In a medium bowl, whisk the egg whites and salt until foamy. Gradually add the sugar to the egg whites and whip to medium peaks.

      Step 3Stir a third of the whites vigorously into the chocolate mixture until fully combined. Then fold in the remaining whites in two parts until all ingredients are incorporated.

      Step 4Pour the mixture into a greased, parchment-lined 8-inch cake pan and bake until puffed and set, 18 to 20 minutes. (For individual cakes, use 4-inch greased brown paper molds. Fill each with 4.5 ounces batter; bake for 13 to 15 minutes.) Cool completely on a rack, then cover and refrigerate until chilled. Serve chilled, or bring to room temperature before serving.

     
  6. basilgenovese:

    Coconut Bread Pudding (Source: Jason Atherton)

    Jason Atherton’s coconut bread pudding

    Serves 4
    eggs 4 large, beaten
    caster sugar 135g
    double cream 270ml
    coconut milk 270ml
    dark rum 2 tsp
    brioche 7 slices

    To finish
    a wedge of fresh coconut (about 15g) 
    to dust

    In a large bowl, whisk the eggs and sugar together until smooth and pale. Pour the cream into a heavy-based saucepan and slowly bring almost to a simmer, then take off the heat and gradually whisk into the egg mixture. Return to a low heat and whisk in the coconut milk and rum. Cook gently, stirring with a wooden spoon, until the mixture is thick enough to coat the back of the spoon lightly; do not allow to boil. Remove from the heat and set aside.

    Preheat the oven to 140C/gas mark 1. Cut the brioche slices in half on the diagonal. Arrange the brioche triangles, points upwards, in a bakingdish (or in 2 small oval baking dishes) to form overlapping rows. Pour the custard evenly over the surface.

    Stand the dish(es) in a roasting tin and pour in enough hot water to come halfway up the sides of the dish(es). Bake for about 35 minutes until just set.

    In the meantime, shave the coconut into fine ribbons, using a vegetable peeler.

    When the pudding is ready, lift it out of the water bath. Dust the surface generously with icing sugar and caramelise using a cook’s blowtorch or by flashing under a hot grill for a minute or so.

    Dust the surface with a little more icing sugar and scatter over the fresh coconut shavings. Serve from the dish.

     
  7.  
  8. Biscotti perfetti per ogni occasione: gli shortbread (via Biscotti perfetti per ogni occasione: gli shortbread)

     
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  10. Il Winner taco home made, ovvero facciamolo noi che è più buono! (via Il Winner taco home made, ovvero facciamolo noi che è più buono!)