fruit tart for a glutenfree birthday!

This pie has the doses of Sir Montersino (if I were Queen Elizabeth II, I would give him the title of pastry baronet) infact after having tried his pastry it's hard to go back. The only difference that I made is related to the flour, that I have substituted with almond-flour, pistachios and rice flour, because it was a glutenfree birthday!  The result is a pleasure beyond description, though I should not say, but the dried fruit gives the pastry an unparalleled quid; this demonstrate the fact, that even glutenfree food can be excellent, furthermore it's a good reason to explore an approach that otherwise, at least I, would have not dared.

iced soufflé with peaches and yogurt with berries

Dear bloggers and friends first of all thank you for the greetings and displays of affections, which I received from you yesterday  for my birthday.

parmigiana

I could also write in the title supreme of zucchini and eggplant with balsamic vinegar and mozzarella di bufala DOP (like it is) the manner of great chefs, an effect that one thinks waw what will never be in there?!?!... but  I prefer the way of my mother.

The Parmigiana. Point.

My mother's Parmigiana done with Alino, my little gnome. 

greedy cups...for an eco-sustainable contest!!!

I'm happy to accept the invitation of Serena and participate in her non-contest, alas, almost running out, I feel particularly close to: prepare an environmentally sustainable recipe, only with leftovers or self-producted food, in line with an idea of future free from nuclear energy for our children, in line with the philosophy of eating only what you need and use the energy you really cannot do without, waiting to vote yes to say no.  Next week end we go to seaside but then we all go to vote?  Here's my recipe made with leftovers from the preparation of a birthday cake. 

It's so easy to write the ingredeints and the method that seems pretentious for a recipe that is only a combination of leftovers. 

• crumbled biscuits 
• strawberry jelly (or simply strawberries with sugar) 
• whipped cream
• ground hazelnuts and pistachios

read more for the wine to match

strawberries tiramisu with chocolate for a music contest!

This is a variation of  glasses of tiramisu with strawberries  , rivisited at the request of my children; I have to add ingredients and decorations according to their tastes, and must admit with great results.

glasses of tiramisu with strawberries

For the cream tiramisu according to the recipe of Luca Montersino:

75g egg yolks

125g honey

100g fresh whole milk

250g di mascarpone

250g cream

For the syrup with strawberries:

300 g strawberries

2 tablespoons brown sugar

1 tablespoon vanilla liquor

To finish

400g di savoiardi (biscuits)

50g dark chocolate



How to make:

1. For the cream whisk the yolks in a saucepan with the honey, add the hot milk and cook up to 85 degrees, move all into the planetary and whisk till cooling. stirring gently with a spatula add the mascarpone cheese and then the whipped cream.

2. Blend 200g of strawberries with sugar, 4 tablespoons of water and vanilla liquor. Keep the other strawberries for the decoration.

3. For the finish: on a platter alternate the layers of biscuits soaked in wet tiramisu with strawberries and cream until all ingredients are finished. Melt the chocolate in microwave and decorate at will. Decorate with strawberries and leaves of fresh mint.

ricotta mousse with strawberry jelly

Then it is true that it's spring! I'm glad this year to celebrate it in a new way, with my newborn blog, through Irina's contest , which is an hymn to this season and to strawberries! I could eat strawberries without limit. You can find them all year round even in supermarkets, but they are long and somewhat ugly, they are similar for colors but the flavour is nonexistent! Now, instead, in their proper season they are florid, round, red fire and have the perfect taste; it's nice to wait for the right season, when it's time for strawberries, because they are doubly delicious! so here is my recipe for strawberry harvesting ... obviously I involved my little guy to take pictures; so with barely concealed patience he lent me his little holy hands for a session of shooting (always with the usual bedraggled phone) " but mum in return you give me 3 strawberries!" Here the sense of paid worh is sprouting in the heart of my little guy! Yes, because when I bought them (knowing that they are greedy) I roared into the phone "Do not eat strawberries I need them for the dessert! Ufff then you give me in change for the photos!Ok ok deal done! Voilà the recipe...

 



cheese cake with wildberries and cherry jam

So Mariacristina of the Blog mammahelp this is for you!!! I mean how coul I give up a contest on the jam, impossible! As I have already written: in the morning I can just roll out of bed only with the thought of my sweet English Breakfast, with biscuits and jams of all kinds. Instead of buying lipsticks I prefer the jam jars of all types and species; when we were children was often said us not open a jar of jam again if there is one already open in the fridge; now I got rid of this rule and if you open my refrigerator there are at least 3/4 open, because we eat so many cookies and cakes and breakfasts that ends up in a week! So you did not want a recipe already posted, although the jam gives the best of itself when used on cakes and tarts (after having fulfilled its task of waking me up in the morning!) and is the height of pleasure on coockies, but I have already posted several so I folded up a special dessert, the cheese cake, the recipe is from Vittorio Santoro taken from the Enciclopedia della Pasticceria; here the jam is surely not the main ingredient, but believe me makes the difference! I must say that at Sunday lunch my family has licked his lips.

Tsoureki (Eastern Bread)

When I found out the blog of Dada Le Ricette dell'Amore Vero was love at first sight! a newly created blog (like mine) but accurate and full of ancient charming details; beacuse each of us has memories tied to the flavours and scents of the kitchen of a grandmother or an aunt, that return suddenly to the mind and bring us uncionsciously to the places of the past.  It's almost a physicoal sensation, unconscious but very real, a journay that without artifice and even through the world's oldest magic, that of the kitchen, takes us in childhood almost faster than a music or a melody that in itself also have the same power of a beloved taste or smell.

Soft Lemon Tart

Yesterday afternoon on my way back home, it was raining cats and dogs, so I got inspired to make a very delicious and cuddy cake. Here is the recipe taken by "La Cucina Italiana"; it's long but very simple and believe me worthwhile!  



Lemon Tart