These are my latest recipes Asparagus Milanese or above the asparagus with fried eggs?
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Some of the recipes I prepare at my home and also at friends' homes.
Plates I liked and learned to prepare, adapting to my taste and needs.
Ma ... attention:
my recipes are in my own way and they don't necessarily respect traditional canons;
also because, on certain classic preparations, each village and each family have their own original version!
On this page, from day to day, a new or revised recipe may appear;
but also the story of a lunch prepared or eaten in company.
Just like some curiosity ...
Enjoy the reading!
Prussian (puff pastry biscuits)
(Schweineörchen)
There are some sweets, such as meringues and improvised tiramisu, which I prepare when I have to take out the remains of another preparation.
Among these are certainly the Prussians!
Just complete the scraps of puff pastry with a little butter, sugar and herbs and they are ready.
Biscuit for cakes
(A sponge cake with no problems)
Many times there is the beautiful fruit, perfect to prepare a beautiful cake but ... in any case, you need a suitable background. You can opt for the funds in pasta brisè or short pastry but in many cases a softer bottom would be ideal.
The ideal in these cases would be a pandispagna or a Genoese pasta; both require a minimum of care and attention.
Here is a quick and easy solution!
Here it is, what, among the sweet fast, call the maximum of libidine!
A simple base Margherita cake whose dry and sandy consistency perfectly matches a sweet filling.
And, to exaggerate: repeated on two layers!
Here another basic preparation of relative simplicity was used, the custard;
but others can also be used.
The margherita cake, soft version!
The value of the classic margherita cake as reported by Artusi and as usual, of I prepare it, is its simplicity as well as its very light, crumbly and dry consistency which makes it suitable for almost any type of filling or wet without ever weighing itself down.
On the other hand, this quality, if eaten without any addition, is not appreciated by everyone, because of the dry sensation it leaves in the mouth.
Käsekuchen / quark cake / Cheesecake
Of all the variations of this classic cake that's what I prefer.
Nthe raisins should also be drunk in the filling;
but not everyone likes it ...
even without raisins is the same good!
- Margherita cake
- The cakes of childhood: the daisy
- Sfogliatelle svelte apricot
- Homemade canestrelli with almonds
- Ragout of chanterelles cream
- Shortcrust pastry with whole eggs
- Baked omelette of artichokes, zucchini and potatoes (light recipe)
- Mashed sour peppers
- Abbreviations and units of measurement
- Tandoori chicken: the homemade version!