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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.