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Originally shared by E' quasi magia
Ho seguito le indicazioni della ricetta della famosa pizza Bonci, con un impasto molto morbido ed idratato (minimo 70% di acqua) e con un riposo in frigorifero di 20/24 ore. In mattinata controllando l’impasto si vedevano già delle bellissime bolle in superficie (#mefelice!).
La preparazione è semplice, ma occorre un po’ di tempo e pazienza per dare all’impasto la giusta forza e consistenza prima di metterlo a lievitare. Vi lascio alla ricetta! <3
https://blog.giallozafferano.it/quasimagia/pizza-con-24-ore-di-lievitazione-in-frigorifero/
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Originally shared by Cook&Eat
Chocolate Snowflake Mousse Cake.
Ingredients Dark Chocolate Cake: 2/3 cup all-purpose flour 1/3 cup cocoa powder 2/3 cup sugar 3/4 tsp baking soda 3/4 tsp baking powder 1/4 tsp salt 1 large egg 1/4 cup milk 3 tbsp oil 1/2 tsp vanilla extract 1/4 cup water Milk Chocolate Mousse: 225ml whipping cream 135g good quality milk chocolate 3 large egg whites 75ml milk 6g powdered gelatin 1 1/2 tbsp water White Chocolate Mousse: 225ml whipping cream 135g good quality white chocolate 3 large egg whites 75ml milk 6g powdered gelatin 1 1/2 tbsp water Snowflake paper cutouts Cocoa powder, for dusting
Let's get Cooking... Bake the cake: Place the flour, cocoa powder, sugar, baking soda, baking powder and salt in the bowl of an electric mixer and mix on low speed until fully combined. Add the egg, milk, oil, vanilla and water and mix until smooth. Line the sides and bottom of a 9-inch springform pan with parchment paper and pour the batter into the pan. Bake at 350F for 20-30 minutes, or until a skewer inserted into the center comes out clean. Place the pan on a cooling rack and cool completely in the pan. Remove the cake from the pan and remove the parchment paper lining. Return the cake to the pan and set aside. Make the milk chocolate mousse: Sprinkle the gelatin into the cold water and set aside. Beat the egg whites until stiff peaks form. In a separate bowl, beat the whipping cream until soft peaks form and set both bowls aside. Set a small saucepan to medium heat and add the milk. Just before the milk comes to a boil, turn off the heat and add the gelatin. Once the gelatin has fully dissolved, add the milk chocolate and whisk until fully melted. You may need to turn the heat back on to fully melt the chocolate. Add this mixture to the whipped cream and whisk to combine. Then add the egg whites and whisk to combine, making sure to keep the mixture as airy as possible. Pour the mousse on top of the chocolate cake and smooth the surface. Transfer the cake to the fridge to set for 2 hours. Make the white chocolate mousse: Follow the same steps for the Milk Chocolate Mousse, but replace the milk chocolate with white chocolate. Once you have gently poured the white chocolate mousse onto the cake, transfer the cake to the fridge and set for 2 1/2 hours. To decorate: Place the paper snowflake cutouts onto the surface of the cake. To help with positioning, use some scotch tape to create little handles on one side. Sift cocoa powder evenly over the entire surface of the cake. Gently remove the cutouts to reveal white snowflakes! Gently unlatch the sides of the pan and slide it off the cake. Running a warm, damp dishcloth around the sides of the pan will make it easier to remove. To serve, slice the cake with a warm knife.
Ingredients Dark Chocolate Cake: 2/3 cup all-purpose flour 1/3 cup cocoa powder 2/3 cup sugar 3/4 tsp baking soda 3/4 tsp baking powder 1/4 tsp salt 1 large egg 1/4 cup milk 3 tbsp oil 1/2 tsp vanilla extract 1/4 cup water Milk Chocolate Mousse: 225ml whipping cream 135g good quality milk chocolate 3 large egg whites 75ml milk 6g powdered gelatin 1 1/2 tbsp water White Chocolate Mousse: 225ml whipping cream 135g good quality white chocolate 3 large egg whites 75ml milk 6g powdered gelatin 1 1/2 tbsp water Snowflake paper cutouts Cocoa powder, for dusting
Let's get Cooking... Bake the cake: Place the flour, cocoa powder, sugar, baking soda, baking powder and salt in the bowl of an electric mixer and mix on low speed until fully combined. Add the egg, milk, oil, vanilla and water and mix until smooth. Line the sides and bottom of a 9-inch springform pan with parchment paper and pour the batter into the pan. Bake at 350F for 20-30 minutes, or until a skewer inserted into the center comes out clean. Place the pan on a cooling rack and cool completely in the pan. Remove the cake from the pan and remove the parchment paper lining. Return the cake to the pan and set aside. Make the milk chocolate mousse: Sprinkle the gelatin into the cold water and set aside. Beat the egg whites until stiff peaks form. In a separate bowl, beat the whipping cream until soft peaks form and set both bowls aside. Set a small saucepan to medium heat and add the milk. Just before the milk comes to a boil, turn off the heat and add the gelatin. Once the gelatin has fully dissolved, add the milk chocolate and whisk until fully melted. You may need to turn the heat back on to fully melt the chocolate. Add this mixture to the whipped cream and whisk to combine. Then add the egg whites and whisk to combine, making sure to keep the mixture as airy as possible. Pour the mousse on top of the chocolate cake and smooth the surface. Transfer the cake to the fridge to set for 2 hours. Make the white chocolate mousse: Follow the same steps for the Milk Chocolate Mousse, but replace the milk chocolate with white chocolate. Once you have gently poured the white chocolate mousse onto the cake, transfer the cake to the fridge and set for 2 1/2 hours. To decorate: Place the paper snowflake cutouts onto the surface of the cake. To help with positioning, use some scotch tape to create little handles on one side. Sift cocoa powder evenly over the entire surface of the cake. Gently remove the cutouts to reveal white snowflakes! Gently unlatch the sides of the pan and slide it off the cake. Running a warm, damp dishcloth around the sides of the pan will make it easier to remove. To serve, slice the cake with a warm knife.
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Methi Matar Malai – Fenugreek and Green Peas Curry
Methi Matar Malai – Fenugreek and Green Peas Curry, has a creamy texture. It is made with green peas and methi (fenugreek leaves). The bitterness of methi is well complimented with the sweetness of matar. Cream and khoya helps to get the perfect creamy texture.
Methi Matar Malai – Fenugreek and Green Peas Curry, has a creamy texture. It is made with green peas and methi (fenugreek leaves). The bitterness of methi is well complimented with the sweetness of matar. Cream and khoya helps to get the perfect creamy texture.
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Belgian Tomato Meatball Soup
Here's another Belgian classic: tomatensoep met ballekes or traditional tomato meatball soup... My favorite soup when I was a child!
Here's another Belgian classic: tomatensoep met ballekes or traditional tomato meatball soup... My favorite soup when I was a child!
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This gluten-free chestnut and mushroom creamy risotto is also lower in fat than your average risotto and just perfect for this time of the year!
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New Years Eve Appetizers Ideas
New Year's eve is closing in fast again... Gosh, time really goes so fast! Time to start prepping my New years eve appetizers! Check out my New Years Eve appetizer roundup with ideas from fellow food bloggers...
New Year's eve is closing in fast again... Gosh, time really goes so fast! Time to start prepping my New years eve appetizers! Check out my New Years Eve appetizer roundup with ideas from fellow food bloggers...
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