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chocolate ice cream and whipped cream




Ingredients:

• 100g dark chocolate 120g milk 100g of sugar
• 250g fresh cream

Melt the chocolate in water bath and add the milk and sugar. Mix well and allow to cool, then store in refrigerator for about an hour. Whip cream and combine it with chocolate, mix well, stirring from the bottom up, and add, if you like, bits of chocolate. Pour the mixture into a saucepan with cold steel in the freezer for at least 3 hours, stirring occasionally to break up the ice crystals will form.

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Easy, fast and above REFRESHING!

Needed:

• 1 / 2 liter of lemon juice
• 1 liter of natural
• 500g sugar

Pour the quart of water in a container instead of steel and add the sugar, bring to a boil. Remove from heat and let the syrup cool, then add the lemon juice. Store in freezer. From time to time (half hour), stirring the mixture. The granita is ready to be consumed after about 4 or 5 hours.


You can enjoy a pastry with a little hot)

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Granita Lemon Piccata Veal



Ingredients for 6:

1. 800g of veal
2. 60g of ham
4. 130gr butter parsley lemon
7. flour salt and pepper

cut the calf in order to obtain slices of about 30g each; sprinkle with salt, pepper and Flour. Heat 100g butter in a saucepan and brown the slices of veal over high heat. As soon as they are well cooked drain them and arrange on a serving plate. In skillet combine the remaining 30g of butter and add the ham cut into strips, as it becomes crunchy add a few drops of lemon juice. Pour over the meat and garnish with chopped parsley. Serve immediately.

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rice salad with lemon

Ingredients: 200g rice

• peas
• a can of tuna in oil
• a can of corn
• artichokes
• mushrooms in oil
  
• carrots and peppers in olive oil 2-3 fresh tomatoes
• mayonnaise
  

Do blanch frozen peas in salted water. Cook the rice. Cool the rice and peas before you put them together with the other ingredients in the meantime cut carrots, peppers, tomatoes into small pieces, add the tuna, corn, artichoke hearts and mushrooms, peas and then finally the rice.





Mix all ingredients well and season with olive oil. Allow to cool in the refrigerator for at least half an hour and serve, if you like, with mayonnaise!

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Stelline

Needed:

• 00
• 200gr flour 125gr sugar 100gr butter
• 1 egg zest of one lemon
• the juice of half a lemon
• few drops of lemon flavor
• salt

Mix the flour, sugar, softened butter into small pieces, egg, lemon zest, juice and a few drops of lemon flavor, then a pinch of salt. Mix quickly to form a ball and place in refrigerator with plastic wrap for 30 minutes. Roll out the dough and shape with the appropriate tins, bake in preheated oven at 180 degrees for 20 minutes. I I then covered them with lemon glaze that I made by mixing icing sugar in a little water (the mixture should be hard) and adding the last few drops of lemon.

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Parfait Almond cake frosted with lemon


was a long time I wanted to make the parfait, and finally the other day I did it! It
we were all very excited, it's a quick recipe and fresh .. ideal for those hot summer days! So Come on then all the kitchen !!!!! Ingredients:

• 120 gr. Almond Skin
• 300 ml. fresh cream 3 eggs
• 180 gr. granulated sugar
• 50 gr. icing sugar
• 1 teaspoon of vanilla extract
• half vial of almond flavoring
  
• salt

Chop the almonds, put them in a small saucepan with 60g caster sugar and allow to caramelize over high heat cooking and stirring with a wooden spoon. When the crisp scatter it is cold and refrigerate. Whip the cream with the powdered sugar and refrigerate. Whip the egg yolks with 120 gr. granulated sugar and when it becomes frothy, add a little at a time before the icing sugar and then vanilla. Beat the egg whites until stiff and swollen when I add a pinch of salt, then add them to the yolks and mix gently stirring with a whisk by hand. Add to the mix the crunchy chopped, half a vial of almond flavoring and whipped cream, then mix together, always gently. Pour into a suitable container (eg a cake tin), cover with plastic wrap transparent and put in freezer for at least 12 hours. Half an hour before serving to move the cake in refrigerator. The sweet should be served at the table accompanying each slice with warm chocolate and garnish with small puffs of cream

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few weeks ago I gave look at the blogs when I saw this great recipe (I'll post that now) in the blog " Desserts go go" of talented Imma making sensational desserts! Imagine my expression when I saw the pictures: So after a quick Q________ family reunion photos to enjoy at least through this goodness, I decided to try it immediately! =)



Ingredients:

• 3 eggs at room temperature
  
• 150 g of sugar
  
• 75 g butter 150 g
• of flour "00"
• 150 g sour cream at room temperature (I used nonfat yogurt)
  
• a little lemon zest
• 1 tablespoon lemon juice
• a teaspoon of vanilla extract
  
• 5 g (1 teaspoon) of baking
  
• a pinch of salt
  

For the lemon glaze:

• 150 g of icing sugar
• 20 g lemon juice
  
• lemon peel to decorate

Mix the cream acid with the vanilla extract, juice and zest of lemon and salt. Beat eggs with sugar until frothy, incorporate the compound containing the sour cream working for a few minutes. Add the flour sifted with baking powder, a little 'time, and incorporate it lightly with movements from the bottom up. Finally, add the cooled melted butter thread, continuing to work the dough with a spatula, always gently. Pour the batter into a greased and floured mold and bake in preheated oven at 180 ° C for about 45 minutes. put on a plate and let cool on a rack. Prepare the glaze by adding lemon juice sugar icing, adjust the consistency if necessary by adding a little sugar or a few drops of lemon at a time, the icing should be smooth enough to spread on its own but at the same time, should not be so liquid as to be transparent. Pour the frosting at the center of the cake and decorate with lemon zest.

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Chocolate cake filled with creamy custard tart




Ingredients:

2. 75gr flour 2 eggs 1 egg white
   
5. 120g sugar 50g cocoa bitter

Whisk the eggs along with sugar, then add the flour and cocoa. Pour the mixture into a baking tray lined with baking paper and bake for 15 minutes at 180 ° Meanwhile prepare the cream filling: 250g of philadelphia

2. 2-3 spoonfuls of sugar

Soften well philadelphia with sugar (if desired you could use the icing) and store in refrigerator. Once the cake is ready, allow to cool for a few minutes and then cut in half, pour a drink to your liking (I used coffee liqueur), spread the cream and close with the other half. Finally sprinkle with powdered sugar!

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