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Monday, September 1, 2014

PUMPKIN MUFFINS / MUFFINS ALLA ZUCCA






Ingredients.

250g    flour
1  ts baking powder
1  ts baking soda
1  1/2 ts. cinnamon
1/4 ts nutmeg
pinch cloves
100 g raisins
2 eggs
1/2 cup brown sugar
1 cup pumpkin puree
1/3 cup vegetable oil
1/2 cup milk

Mix together flour, baking powder, soda, raisins and spices. 
Wisk eggs, brown sugar, oil, milk and pumpkin and add to the dry mixture.

Fill 12 muffin cups and bake in a preheated oven  350 degrees C for 20 minutes.

Thursday, August 28, 2014

GATEAU NORMANDE

This recipe is from a  little baking book which I bought in New Delhi many years ago. It's from The Kitchen Library "Home Baking", by Carole Handslip.






 
Ingredients:  3 eggs, 140 g sugar, 75g flour, 1 ts. mixed spice, 500g apples peeled, cored and sliced, 2Tbs. apricot jam, 100g raisins, 2 Tbs. brown sugar, 284ml whipped double cream
 
Whisk the eggs and sugar until thick enough to leave a trail, fold in the flour and pour into a 9in round pan. Bake at 190 degrees C for 20-25 min.
 
Place the apples and apricot jam in a pan, cover and cook over a gentle heat until soft. Stir in the raisins and brown sugar. Cool. Split the cake in half and sandwich together with the apple filling and one third of the cream. Swirl the rest of the cream on top of the cake.

Sunday, August 24, 2014

KIMCHI: QUICK AND EASY RECIPE / COME PREPARARE IL KIMCHI

Here is  my recipe for homemade Kimchi.

Chinese cabbage     1
coarse salt               about 3 Tablespoons
red chilli pepper      about 3 or 4 Tablespoons
ginger                      1 small piece, grated
garlic                       3 cloves, chopped finely
water

Wash the cabbage leaves, then place them in a bowl and sprinkle the salt over it. Put a weight over it and let it stay overnight. The next day, rinse the cabbage and squeeze out the water. Put it in a large bowl and add the chilli pepper, ginger, garlic and about 1/2 cup of water.  Mix it all up, using gloves to protect your hands. Place it in a sterilized jar and let it stay in the fridge for about 4 or 5 days before serving it with rice.

Ecco la mia ricetta per il Kimchi fatto in casa.

Una verza cinese
sale grosso   3 cucchiai
peperoncino rosso in polvere  3 o  4  cucchiai
zenzero         un pezzettino, grattugiato
aglio              3 spicchi, tritati finemente
acqua

Lavate la verza, mettetela in un recipiente e aggiungete il sale. Lasciate riposare almeno 24 ore. Sciaquate la verza, strizzate le foglie per eliminare il liquido in eccesso e unite il peperoncino, lo zenzero, l'aglio e mezza tazza di acqua.  Mescolate bene, quindi versare il composto in un barattolo sterilizzato. Conservare in frigo per 4-5 giorni prima di servire.








Friday, July 4, 2014

HAPPY FOURTH OF JULY!

Here is a recipe for Pineapple Upside Down Cake which I made  from my book Mc Call's Dessert Discoveries. It's also online at this link  http://www.recipelink.com/msgbrd/board_31/2004/AUG/25667.html

My polka-dot  RED :) dress is from OVS Industry.




 



 

Friday, June 27, 2014

FOR A CHANGE..... / TANTO PER CAMBIARE....

Instead of my trademark RED, I thought for once I'd  wear an outfit that never goes out of  fashion... black and White. It is of course, a hand-me up from my daughter.

Invece del mio solito rosso, ho pensato di cambiare e mettere un outfit classico...bianco e nero. Come al solito, è un vestito che mia figlia non mette più e l'ha passato a me :)