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Nigella chocolate and raspberry cheesecake

Ragazzi, questa la dovete proprio provare!

Come dice mia mamma "è il miglior semifreddo che abbia mai fatto" ed è "proprio ottimo per questa stagione"!

Dopo aver terminato examinations, the desire to return to the stove was such that I decided to make something special and a bit 'dramatic, though without a real reason. And so, here is that the special booklet "Chocolate / Cakes classic" Salt and Pepper collection came to my aid and, having long wanted to test the goodness-coupling raspberry chocolate, it seemed time to make this preparation.

I highly recommend trying this charlotte, and the fact that lead to a summer lunch or dinner you will look great and impress guests with a aesthetic point of view and because it gains them even more with the soft and delicate taste of the one layer chocolate and raspberries.

The preparation is not complex, just a little bit long to run, but I assure you that you will be richly rewarded!

The only passage on which we must do a little 'more attention (and I obviously I was wrong!) Is to divide the dough into two equal halves EXACTLY ... this is like I said before, I'm not able to match the parts, so the chocolate layer was too thin, while the raspberry too often ... but oh well, it will be better next time ... because I'm sure there will be a next time !

Ingredienti (per circa 8 persone):

200 g di savoiardi (io ne ho utilizzati una ventina circa);

600 ml di latte;

2 uova grandi + 2 tuorli;

125 g di zucchero;

14 g di gelatina in fogli;

400 ml di panna fresca;

150 g di cioccolato fondente fuso e freddo;

1 tablespoon of extra sugar;

1 tablespoon rum;

250 g of fresh raspberries;

cutter cream to serve (optional);

fresh raspberries for garnish (optional).

Coat the base of a cake on board opening with an aluminum ring if you have it, or with aluminum foil before closing the mold, then cover the sides too. Cut one end of the biscuits so they are straight, then arrange them along the edge of mold with the cut end down.

For the Bavarian: Heat the milk in a saucepan, but do not boil. In a bowl, beat by hand with a metal whisk the whole eggs and egg yolks with sugar. Pour slowly the hot milk into the eggs, continuing to whisk to mix.

Put the mixture into the pan and heat over a low heat, stirring with a wooden spoon until the mixture velero the back of a spoon. Do not boil.

Mix the gelatin in cold water for 10 minutes, melt on low heat in a saucepan and add it to the Bavarian. Divide the mixture into two equal parts (...:- D)

Whip the cream. To layer the chocolate, stir in the cooled melted chocolate into half of the mixture and then add the whipped cream. Pour the mixture into the mold with ladyfingers (taking care to be very careful not to drop them and smear chocolate) and put in refrigerator to cool for at least an hour.

In the meantime, prepare the raspberry layer: collect extra sugar and liqueur in a saucepan and heat over a low flame.

Add the raspberries and set aside to cool and mix all together and stir in the second half of the Bavarian insieme alla panna. Mettete in frigo il composto per 1-2 ore, fino a quando si solidifica, poi spalmatelo sopra lo strato al cioccolato.

Coprite la charlotte e mettetela in frigorifero tutta la notte.

Tagliatela a fette e servite con un ciuffetto di panna e qualche lampone.

Vi saluto con questa ricetta perché domani parto per Budapest...un bacio a tutti, ci risentiamo al mio ritorno! ;-)

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Focaccia high

Da un annetto a questa parte, ho cominciato ad appassionarmi sempre maggiormente a tutto that revolves around leavened pizza, bread, focaccia ... every day is good to try a new recipe!

Since then, a few months ago, I bought a wonderful book called "Pizza & Focaccia" attached to "Salt and Pepper", the passion has increased, thanks to the beautiful illustrations, with detailed instructions and tricks explained to always get a satisfactory result from their creations!

Last week, having previously tried the best pizza, I decided to make the cake top. As explained in the book, the secret of this cake top, but also very light, is found in making the dough rise three times and creating holes in the surface, so that the oil will remain enclosed during cooking.

Ingredients:

375 g of flour "00";

1 / 4 teaspoon salt;

13 g fresh yeast (1 / 2 loaf about);

75 ml of extra virgin olive oil;

250-275 ml of hot water;

fleur de sel (or common salt) to taste;

sprigs of fresh rosemary (optional).

Sift flour and salt in a large bowl and form a central fountain. Add the crumbled fresh yeast, pour 25 ml of olive oil, then mix the baking powder until the mixture will look crumbs. Pour the hot water and mix with hands until the dough.

Transfer the dough on a floured surface, wash and dry your hands, then knead vigorously for 10 minutes, until it is smooth and elastic. It should be very soft.

Put the dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth and let rise in a sheltered place until it has doubled in size - 1 hour and 1 / 2 or so.

Discover the dough and knead to remove air. On a lightly floured dates dough is shaped like a round loaf, which would open with a rolling pin. Transfer it into the pan, cover with plastic wrap or damp cloth with the usual, let rise for 30 minutes.

Preheat oven to 200 ° C. Find out the dough. If you press with your fingers, push against the base of the mold (but still not overdo it!) to form the deep holes all over the surface. The mixture will deflate slightly. Drizzle generously with extra virgin olive oil (about 40 ml), forming small pools of oil that will be delicious in the holes.

complete with sprigs of rosemary and coarse salt to taste.

Cover again with plastic wrap or a damp cloth and let rise until dough reaches the top edge of the pan (30 minutes).

Moisten the surface of the dough with water and sprinkle with rosemary and flowers of salt.

Bake for 20-25 minutes, until golden and has risen. Sprinkle the cake with the extra left and let cool on a metal grid. Serve the same day or let it cool completely and then frozon.

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Since last summer, I discovered the wonderful world of cheesecake, here I can not do without this exquisite preparations made in USA.

Every opportunity we can to make a good impression with (relatively, if you think of much more elaborate preparations) poco sforzo.

Avendo ormai provato più ricette, mi sono resa conto che prediligo, personalmente, quelli cotti in forno (e successivamente fatti riposare in frigorifero), rispetto a quelli semplicemente riposti nel frigo.

Questa ricetta appartiene al secondo gruppo in precedenza citato, ma è risultato ugualmente molto piacevole, e per questo faccio i miei complimenti alla meravigliosa Fior di Frolla che l'ha ideato.

Ingredienti (per la base):

250 g di biscotti Digestive;

100 g di burro.

Ingredienti (per il ripieno):

200 g di panna da montare;

400 g of Philadelphia yo (I used the normal philadelphia but I advise you to use the version with yogurt), 80 g coconut

turnips,

90 g chocolate chips;

3 tablespoons powdered sugar;

3 sheets of gelatin food

2 tablespoons brandy (I used whiskey).

Ingredients (for decoration): 30-40 g

coconut turnips.

Prepare the base: melt the butter over low heat and, meanwhile, crushed cookies and pass them to the mixer. Add the warm melted butter and the mixer operated for a few seconds to mix ben il tutto. Prendete uno stampo a cerniera, foderatelo con carta da forno e disponete sul fondo il composto di biscotti, livellandolo ben bene.

Ponete in frigorifero per tutta la durata della preparazione del ripieno.

In un contenitore montate la panna e ammollate la gelatina in acqua fredda per circa 10 minuti.

Nel frattempo in una ciotola lavorate il philadelphia con una frusta insieme allo zucchero a velo, fino ad ottenere una crema. Unite le gocce di cioccolato ed il cocco rapè mescolate bene amalgamandoli con cura.

Incorporate la panna montata in più riprese mescolando dal basso verso l'alto per non smontare il composto.

Con le mani strizzate bene la gelatina e fatela fondere a fuoco down in a saucepan along with the liquor. Add to the cheese mixture and stir quickly, pour the biscuit base and level.

Sprinkle the surface with the rapè coconut and place in refrigerator to cool overnight.

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coconut kebabs chicken ham peaches in syrup

Here I am, are not very present in the blog, but there are!

This time I prepared an exquisite series of skewered chicken and ham recipe that I had enjoyed years ago but I magically (well, not much, just look!) Found in a box ... Salt and Pepper This dish is a guarantee and it is further proof!

can prepare during a summer barbecue skewers, served with friends and family ... I recommend them at all!

Ingredients (4 servings):

600 g of chicken breast;

120 g of raw ham;

1 / 2 glass of wine white

sage to taste;

rosemary to taste;

1 clove garlic;

pepper to taste;

extra virgin olive oil to taste;

salt;

pepe q.b.

Tagliate i petti di pollo a tocchetti delle dimensioni di un tappo di sughero e raccoglieteli in una ciotola; bagnateli con il vino, un filo d'olio e un trito di salvia, rosmarino, peperoncino e aglio. Salate leggermente e lasciate marinare al fresco per 30 minuti. Tagliate il prosciutto crudo a listarelle . Sgocciolate i tocchi di pollo dalla marinata e avvolgeteli ad uno ad uno con una foglia di salvia e una listarella di prosciutto.

Togliete gli aghi ad otto rametti di rosmarino, lasciando solo un ciuffetto all'estremità; proteggete le foglioline con un pezzetto di carta d'alluminio, because they do not burn during cooking, and use the twigs as if they were sticks to skewer the chicken pieces (or you can simply use the special sticks of wood or those of steel-like I did).

Cook the skewers on the grill for about 10 minutes, taking care to turn them at least a couple of times, so they cook evenly. When they are golden, transfer them to a warm serving dish and sprinkle with a fine of ground black pepper.

Bon appetit! :-)