Living Home Microwave Manual P90d23al

my recipes

CASTAGNACCIO

Ingredients:

- 500 g chestnut flour

- 2 tablespoons' olive oil - 1 teaspoon salt - 500 ml of milk.

- pine nuts - raisins - nuts - almonds toasted chopped

Preparation:

Put the flour in a blender and mix with milk, salt and oil.

If the mixture is too thick, extend it with more milk.

When the dough is smooth and fluid, add the pine nuts, raisins (soaked in warm water before), walnuts and almonds.

Pour into a baking pan greased with olive oil so that the chestnut is high about 1 cm. Bake at 180 degrees for about 30 minutes.

fig jam MICROWAVE

Ingredients: Chopped figs


1 kg sugar 150 g

Wash figs, remove the stalk and put them in a glass container with the peel, cut into pieces. Add sugar (about 150 grams per kg of pulp) and put them in the microwave covered with a glass plate.
Cook for about 20 minutes at maximum power of the oven and let stand.
Mash the figs, in the same container, with the blender and fill the jars.

Immerse the cans tightly closed in a pot of hot water and boil for 20 minutes to get a long-life vacuum. Remove the jars from the pot until the water cools.

The jam is soft, spread on bread or crackers. Appears light green in color if the figs are all the white skin, the color is darker if the figs are mixed.

Note: If the amount of figs is greater need to proportionately increase the cooking time in the microwave.

Infigliolate grandmother Carmelina

[ recipe Ribera]

For infigliolate grandmother used the following ingredients:
- 1 kilo of wheat flour
- 50 g of grated cheese
- 200 g provola sweet
- 400 g of sausage
- 50 g of olive oil
- 2 cakes of yeast
- some ' of salt.

the flour is mixed with a little 'oil, water, salt, grated cheese and baking powder. Divide the dough into loaves of 100 grams each, which will pave oval in shape. Place dough in the center of the sausage without casings and pieces of fresh provolone. The rolls are covered with sizes with a towel and a blanket and expects it to rise. Bake in oven at 250 degrees.

Photos of my first infigliolate - February 4, 2010

The infigliolate, well-leavened, ready to enter the oven

Final result

lemon marmalade

Lemons 1 kg Sugar 1 kg


1 bay leaf 1 - Keep lemons in water for 1 day;
2 - Boil the whole lemon, without getting stung (20 minutes);
3 - Keep them in cold water for 1 day;
4 - cut the lemons into thin slices and cook them with sugar and bay to
low heat for 20 minutes. A pleasure to add some 'of cinnamon.

AMARETTI

blanched almonds 1 kg sugar 800 g flour 00 g 200

Bertolini yeast 1 teaspoon vanilla ½ sachet

zest of 4 lemons 6 eggs
A little
'Stock or liquor dry

Brioches

500
flour 00 g margarine (oil) 50 g sugar 50 g

Yeast 30 g Raisins

Cream Chocolate

flour 00 g 40

Sugar to taste 2 egg yolks 250 g


Latte Mix everything cold, put on the fire and remove it when it is dense.

Sweet fruit

Ingredients: 150 g


flour 50 g sugar 1 egg


2 apples 1 pear 1 banana big

juice and zest of 1 orange
grated 1 tablespoon baking

raisins pine nuts

almonds hazelnuts

Make a batter with flour, sugar, egg the orange juice and zest.
Combine yeast, fruit cut into small pieces (you can put the fruit you prefer) and the orange rind.
Oleare a baking dish and pour the mixture.
Bake for about an hour at 180 degrees (toward end of cooking just leave it on the underside of the oven).

Pasticciotto

00 kg flour 400 g sugar 1

Suguna (oil) 4 eggs 400 g

Milk Ammonia
just a pinch

BUCCELLATI

1 kg Flour 00 g Sugar 300
Suguna (oil) 4 eggs 250 g

enough milk 20 g Ammonia

Ravioli di ricotta

Ingredients: 250 g

• farinadi wheat
  
• 1 / 2 cup olive oil
• wine or water as needed to make a hard paste
• 250 g fresh ricotta
• 130 gr cinnamon sugar
• zest of one lemon Sugar
• Dusting ravioli

procedure

Form a fountain with the flour and put the oil, 30 gr. sugar and wine. Mix everything until dough is elastic and compact. Sieve the ricotta and season with remaining sugar, the lemon zest, cinnamon. Divide the dough into disks about 12 cm to be stuffed with ricotta cheese sweetened with sugar, cinnamon and lemon zest. Close Crescent welding the edges. Fry them and get them out when golden brown. Dust with icing sugar.

Savoy

300 g flour 00 g sugar 3 eggs 250

Bertolini 1 packet yeast (or ammonia)

Sphinx S. MARTINO

Flour 00 Kg 1
Potatoes ½ kg Oil

50 g sugar 2 tablespoons salt 1 teaspoon

2 whole eggs

Sphinx LILIANA

Flour 00 Kg 1

700 g potatoes 30 g yeast
Vanilla 2 bags

oil 1 tablespoon sugar 2 tablespoons salt 1 pinch


warm milk 4 whole eggs 1 liter
lemon zest 1 cinnamon

Cheese cake

Ingredients:

330 g wheat flour 300 g ricotta


300 g sugar 3 eggs 1 tablespoon baking
vanilla cake with icing sugar

lemon zest

Preheat oven to 180 degrees, put in a blender the eggs, sugar and the ricotta and whisk, gradually add the flour, the grated rind of lemon, and finally the yeast. Pour the mixture into a greased baking dish and bake in preheated oven. When the cake is golden, remove from oven and spread a little 'sugar icing.

Orange cake

flour 250 g Sugar 160 kg
3 eggs

2 oranges 1 tablespoon yeast

Grate the oranges. Beat the eggs with the sugar by adding the grated rind and juice of the oranges.
Add flour, a cup of milk and yeast.

Orange cake of the

Ingredients:

3 eggs 3 cups of sugar
a pinch of salt
a sachet of vanilla
4 tablespoons olive oil
8 tablespoons of orange juice
grated rind of 1 orange
00 flour - enough
1 package yeast cake
1 teaspoon lemon

procedure

Working the whole eggs with sugar, add salt, vanilla, zest, olive oil and orange juice, a little 'time and stirring constantly in one direction. Finally add the flour until the dough is smooth, similar to the sponge. Finally, mix the yeast with a teaspoon of lemon juice.
Place in an ovenproof dish and keep warm in the oven for 2O/30 minutes. Enjoy it with a glass of citrus juice!

Honey cake

flour 00 g sugar 250 g 180 g 180

oil 3 eggs 1 tablespoon honey

1 pinch salt 1 packet yeast


Combine oil, sugar, salt and honey. Add the eggs one by one, then the flour, then yeast.
Agiungere almonds roasted, raisins, candied fruit, chocolate, etc.., all left to macerate in the liqueur.

apple pie

Ingredients: Flour

OO
250 g sugar 25 g

Oil 4 Eggs 2
tablespoons apple cut into wedges 600 g
yeast 1 teaspoon vanilla 1 bag


milk 1 pinch salt 150 ml grated rind of 2 lemons

cake ready for the oven

Procedure:

Preheat oven to 180 degrees. Whisk the oil with the eggs, sugar, the vanilla and salt. Mix flour and baking powder and add gradually, stirring constantly, to the mixture, alternately adding the milk, add the grated rind of two lemons. Grease the cake tin and arrange the apple slices composed plunge radially and bake at 180 degrees.
When the cake is cooked (make sure pricking with a toothpick: if the latter will remain on the surface of the cake batter slurry will not be fully cooked) Remove from oven, and remove it from the mold by placing it on a platter and allow to cool and then sprinkle with powdered sugar.

apple pie baked

Spaghetti with clams

Ingredients 300 gr of spaghetti
600 gr. clams (preferably fresh)

garlic ½ cup chopped parsley

white wine olive oil parsley


chopped Preparation: If you would use to thaw frozen clams clams at room temperature by placing the bag in a shallow dish so as not to lose their gravy.

While the pasta water heats, sauté garlic and chilli in excellent olive oil, then add the clams and half a glass of dry white wine, let soften for about five minutes, then drain the pasta directly in the pan fried.

Turn on the gas under the pan and sauté the pasta with its dressing for two or three minutes. Serve immediately to the table with a rich sprinkling of chopped parsley. As a variation you can add to a half-fried zucchini sliced \u200b\u200bvery thin, or some flowers and made hulled pumpkin stripes.