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Sacher easy and the memories of summer

Two summers we do the summer holidays cycling in Austria.
Before the Tauern Cycle Path and then this year, the cycle of the Danube: it is different holidays, full of freedom, nature and beautiful places to visit, but mostly it's a vacation where we are dedicated to Austrian cuisine and eat a lot of justified km from the many ground every day. The rental bikes are
in a different way to experience Europe and are available to everyone because there are so many easy paths and organized for families with small children and then the sense of freedom that can make such a holiday is difficult to find in other types of experiences!
For the holiday guide, I refer you to the site of my friend (who I recommend because he dwells in the very description, as well as the places visited, the food and dishes).
The Tauern Cycle Path (August 2009)
the Danube Bike Path (August 2010)

During our travels in Austria can not avoid to make a stop (several times in a few days) at the Hotel Sacher (Salzburg and Vienna) to eat the legendary Sacher cakes.
In this cold and rainy afternoon in February, thanks a mega jar of apricot jam homemade by the mother of a friend of mine and from the uncontrollable desire for something chocolate, I ventured into this sacher dummies taken from this site

Together with a steaming cup of tea is the best way to slide on Sunday afternoon!

THE EASY SACHER


I Ingredients for cake:


1 pot of yoghurt) who, having emptied, you will use as measure
1 jar of vegetable oil
1 jar unsweetened cocoa
2 cups granulated sugar
3 cups flour 00
3 eggs Whole
1 packet yeast (approx. 15 g)


Ingredients for filling:


1 jar peach or apricot jam (possibly not so sweet)
4-5 tablespoons of Maraschino or techila


Ingredients for the topping:


200 g dark chocolate 70%
200 ml cream

Prepare the cake is easy: mix together all ingredients with beaters or by hand and bake (with the preheated oven) at 180 ° C for 40 minutes.

Once the cake is ready let it cool down and prepare the stuffing and cover.

Prepare the filling: Put the fire

liqueur and jam in a saucepan and heat up. Cut the cake in half and fill with jam that will slide from pan. Make sure that the stuffing reaches the edge that could maybe be a little 'harder, and then it softens everything.

Prepare the topping:

pan melt 200g of dark chocolate. Once aggiungiure dissolved 200 ml of whipping cream. Mix together and pour over the cake before putting on a grid to drain the excess coverage.

Good good!!

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Tartufone if bon!

Here is a recipe for fast, easy to perform, but very effective! I come from a brilliant idea of \u200b\u200btartufini Giupa, who has delighted with these delicacies during one of our usual Thursday. " Let's start with an initial assumption, the essential ingredients are few, outdoor decorations and you can pick any number as far as you can: chopped nuts, flaked hazelnuts, pistachios, corn flakes, cocoa, sugar cane, coconut flour, tails of sugar .. In short, the more you have, and so forth!!

Ingredients:
- 500 grams of dark ciocciolato;
- 300 grams of whipping cream;
- 2 tablespoons of rum;
- hazelnuts.



linquida Bring the cream to a boil over low heat. Then join the chocolate pieces, stirring constantly. Once melted and well blended, add the rum and chill in refrigerator for about 3 hours.

Only when the mixture will be n cold, wet hands , roll into balls the size of a walnut. Inside, place a whole hazelnut. Finally immerse tartufini in the desired coating, wetting with water velecomente the balls to make you better adhere to the decorations. Do, finally, to cool for about 60 minutes ... and drink in moderation!

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orange marmalade

The organic orange marmalade is a panacea, as well as being a must in kitchens of all grandmothers caring especially in this time of year. In spite of the other fruit jams, provides a somewhat more elaborate procedure, but do not be discouraged! The result is delicious! It 'important to use organic oranges, untreated, as the orange peel will be part of the compound.

Ingredients:
- 15 oranges
- 2 lemons;
- 2 kg of sugar.

Peel the oranges in vivo, ie without the white layer, taking care to set aside both the rinds of 5 oranges. that to do this in a container, so also raccorgliere juice. Continue to cleanse the living individual segments of oranges and lemons. Take the skins that you saved earlier and raised the white part. Cut the peel of oranges in thin slices, and place in saucepan with water and the pulp (the amount of water should weigh as much as consisting of juice, pulp and peel, eg. 1.5 kg and a half of compost made from fruits + 1.5 kg of water); leave it so for 24 hours.

At this point, spent an entire day, put the mixture in a saucepan and cook for about 15 minutes certainly add after boiling, or until the skins become soft citrus . At this point let cool and then put it back on fire by adding as much sugar as the weight of the mixture (about 2 kg of sugar). Finally, stir until the mixture reaches the consistency of jam typical, and after washed with hot glass jars, pour the marmalade is still hot.

So cool, and your marmalade is ready! is maintained for 8-12 months if stored in a cool, dark, dry place.

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tart with pastry cream and chocolate macaroons

tart with pastry cream and chocolate macaroons

Ingredients for the pastry :

250 g flour

100 g icing sugar
1 tablespoon cocoa
200 g of butter
2 eggs
water
a pinch of salt

INGREDIENTS CREAM

4 egg

100 g sugar

50 g flour

500 ml cold milk

1 teaspoon of vanilla extract

a lemon peel

Take a bowl and pour in the flour, icing sugar, cocoa, cold butter cut into little pieces or cubes and a pinch of salt. With your fingertips, and mix all ingredients together.

Now pour the egg yolks beaten with a tablespoon of water. Then continue to stir, knead to form a ball and wrap with plastic wrap.

Let the dough rest of pastry with chocolate for about a couple of hours in the refrigerator.

At this point, prepare the cream. United

sugar to the yolks to form a homogeneous mixture and smooth. Add the sifted flour with the tool and stirring constantly with a wooden spoon to avoid lumps (if formed, keep on hand a fork and stir a little with this). When the mixture will be soft and smooth, pour the cold milk slowly, stirring constantly. Then add the lemon zest (or more than one if you prefer a fresh and aromatic cream) and vanilla. Bring to a boil, stirring constantly over low heat. On reaching the boil, reduce heat and simmer: You can adjust the density of the cream increases the time spent on the boil for a minimum of 2 minutes to a maximum of 4-5 minutes.

Line a round baking dish with a diameter of 30 cm with baking paper and spread on the dough, keeping just to make the strips later. Pour the custard and crumble over five or six macaroons. With the mixture put aside to make some strips (I have not made), and put them on the tart. Bake in preheated oven at 180 degrees for about an hour

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Pasta ca muddhica

The kitchen is often a Calabrian cuisine is characterized by the presence of dishes "poor", the result of peasant culture that had available a few (but healthy) ingredients. The pasta is definitely muddhica about one of these, in addition to being a must on the tables of Reggio also holidays . Element is essential, of course, the toasted bread crumbs.

Ingredients for 6:
- 500 gr of peeled tomatoes
- 3 tablespoons of tomato sauce
- 150
green olives - capers
fifth grams - 30 grams anchovy fillets in oil
- 200 grams of toasted breadcrumbs
- 4 cloves of garlic
- salt, pepper and extra virgin olive oil to taste

Sauté garlic in hot pepper, then add i filetti di acciuga e dopo qualche minuto anche le olive verdi tagliate a rondelle e i capperi. Lascire cuocere a fuoco lento circa 5 minuti. Unire quindi i pelati e la passata di pomodoro. Salare, pepare ed unirvi il prezzemolo tritato. A parte, a fuoco molto lento, fare abbrustolire la mollica di pane, avendo cura di girare costantemente. A cottura ultimata della pasta (io ho scelto le linguine), spadellare con la salsa a fuoco vivo. Infine spolverare con la "muddhica".

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Mommy's soup

The trifle is a dessert spoon, smooth and old world charm and perhaps a little mistreated. The soup should be made with the traditional English sponge cake, and the Alchermes. But this is a particularly sensitive, dedicated to children and mothers in a very short time can make a good cake, quick and easy to perform, but researched and of great impact. The recipe comes from Mama Mary's, and we had fun with rewrites, and we ate the cream just made it with a spoon, just like qunado she was a child. Thanks!

Ingredients for 4 people:

- 15/18 biscuits (such as gold biscuit)

CREAM

- 2 eggs

- 500 ml of milk ps

- 50 gr cornstarch

- 100 g sugar

- 1 tablespoon unsweetened cocoa

bathrooms - 1 / 3 white vermouth 2 / 3 water

Working with a whisk eggs with sugar until the com place does not become fluffy. Gradually add the sieved starch and warm milk, still stirring constantly. Now heat the cream on low heat and cook, stirring constantly. Now divide the mixture into two equal parts, and a combine sifted cocoa powder.

Once cooled, the cream, you can proceed with the composition of the cake: In a cocottina alternating layers of cream about half a centimeter thick. alternate, so even layers of biscuits soaked in the wet, with layers of white cream and black up to completion, to taste and garnish with chopped chocolate and crushed biscuits.

The cake thus prepared is put in the refrigerator, covered with plastic wrap, and serve cold.

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Strips of Padovano

I'm finally back after a long period of absence ! Meanwhile, in addition to neglecting the blog, I have "almost" Doctor, in short, lacking very little. It returns to practice with a recipe given birth in one of the famous "Thursday for the girls," is a recipe for Mary, to whom we all affectionately, because it takes up one side of the Roman tradition, linked to memories of friends "Matevini.

Ingredients:

- 500 grams of veal shoulder fesone

- 1 onion golden

- 250 g rocket

- 2 tablespoons butter and 2 tablespoons of oil

- 1 glass of wine and 1 cup of balsamic vinegar

- flour and salt

grossly Cut the meat into thin strips (rags) then flour and salt. Sauté onion in oil and butter, and when browned add the rags. Once golden, white wine blend. When the meat is well cooked, add the arugula, and cover until the arugula wilts (about 5 minutes).

Finally, a high flame, add the balsamic vinegar, and salt. If you like, garnish with parmesan cheese.

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roast flavors of Sicily

Ingredients:

- 1.5 kg of veal (cut into his pocket)
- 100 grams of cooked ham
- 150 grams of mozzarella
- 50 g parmesan
- 300 grams of mushrooms
- 2 cloves garlic
- 100 grams of shelled pistachios
- 100 grams of fat
- rosemary, prezzomolo, sage and pepper
- 3 glasses of white wine
- 1 apple

sautéed mushrooms, sauté garlic in olive oil until golden brown. Sbollentari and peel the pistachios. Once cooked mushrooms, add the whole pistachios, prosciutto, diced mozzarella, parmesan, breadcrumbs and parsley. Combine oil as needed until the dough will be soft and compact.
then fill the pocket with the mixture and then sew it all. Cover the mixture of lard, salt and pepper, and Lagare meat, taking care to insert the sprigs of rosemary and sage here and there.








Put Finally, the roast in a pan and a little oil, let it go on dori all sides, add the apple pieces and blend with the white wine.



Then bake at 200 degrees for 60 minutes. Slice raffraddato once, and serve sauce with his past in a sieve.