Preston Willis, Oil, Clipper

Mousse Nigella Express

Yes, yes, I know now that the summer is over, that this cold weather there is desire to make the cakes and then place them in the fridge. And I also know that most of you (at least the part that loves like I love Nigella I) will have already tried this recipe long ago.

However, for those who do not yet know each mousse Express Nigella Lawson , here explained the procedure a time-saving recipe, which you can prepare directly the afternoon for dinner, without having to face a long preparation of an even more long period of rest.

In the original recipe, was expected to attend the cream. I I was surprised, therefore I replaced it with the milk and the result I was not disappointed at all.

Ingredients (for about 6 glasses like mine):

100 g marshmallows (I used the colored variant);

40 g butter;

250 grams of dark chocolate chips (or chocolate coarsely chopped in pieces);

60 g of boiling water;

240 ml of milk (or cream).

Melt the marshmallows cut into small pieces in a double boiler with butter, chocolate and hot water. Turn off and let cool.

Add gently milk to the mixture cooled.

Pour the mousse into glasses (if is too runny, not preocccupatevi , rapprenderà it in the fridge). Let rest in refrigerator for at least 3-4 hours, serving, garnish as desired (coconut, berries, strawberries, slivers of orange ...).

Do Dvr Recorderings Count For Tv Ratings

Pear Cobbler with cinnamon

Good evening, everyone!

first I apologize for my prolonged absence, but from now on, since the exams are over, I'll try to update the blog with more frequency and consistency, at least a couple times a week .

For start, I would suggest a family recipe that we literally adored for its exquisite fragrance and for its delicate taste and firm at the same tempo.La recipe in question is from the October issue of Sale & Pepe, in the section on American Pie. I waited a long time that my favorite cooking magazine to devote space to desserts made in the USA, since I am a huge fan of them, and finally I was satisfied !

He writes about Salt and Pepper questa torta, tipica dello stato del Texas:

"Il cobbler è una sorta di crostata in versione soffice , dove alla frolla si sostituisce un impasto lievitato e ammorbidito nel latte. I Texas si prepara con frutti succosi, come pere o pesche, e un po' di cannella per profumare. E' la tipica merenda dei bambini, spesso servita con un po' di panna o gelato. Perché il dessert abbia un aspetto scenografico , adagiate le per sull'impasto con delicatezza, altrimenti durante la cottura affondano fino a scomparire"
Ingredienti (per 8 persone):
250 g of flour;
160 g of sugar ;
200 g of butter;
4 cups milk;
William 6 pears (I use only 4);
1 lemon;
1 tablespoon ground cinnamon;
vanilla 1 packet of yeast (10 g).

Peel the pears, remove the core, reduce each in 6-8 pear slices and moisten with lemon juice to prevent blackening. Sift flour and baking powder in a large bowl and add 120 g of sugar. Then add 120 g of butter, very soft and it all worked con la punta delle dita in modo da ottenere un composto di briciole. Incorporate il latte, poco alla volta, mescolate con un cucchiaio di legno finché l'impasto sarà morbido e omogeneo.

Mettete il burro rimasto in uno stampo e passatelo in forno caldo a 180°C finché si sarà sciolto. Afferrate lo stampo con una presina e inclinatelo in modo che il burro ne ricopra bene il fondo e le pareti.

Versate subito l'impasto preparato nello stampo ed allineatevi sopra le pere. Mescolate lo zucchero rimasto con la cannella, distribuitelo sulla frutta e cuocete il cobbler in forno caldo a 180°C for 45 minutes.

Serve warm or at will cold (my personal opinion: much better than cold, especially if prepared the day before!)