Hello cooks!
Last afternoon I had a last minute call from my friend who told me she was coming over for a chat. I love these kind of afternoons: what’s better than one of your best friend, a tea, a sofa, a cold winter day and some dessert? :o) So… the only missing thing at my place was the dessert: NO PANIC! I wanted to bake something good and quick, so I looked for something on my recipe book and I opted for the delicious KANELBULLAR aka Cinnamon rolls. I have to admit that Sweden is one of my favorite place. I just LOVE that Country: the breathtaking landscapes, the culture, the colorful houses… Ahhh, what a wonderful place! :o) But, let’s go back to the recipe! I found this one on FB page, where a lovely Swedish lady (Therese) shared her recipe. I really recommend you this one because it’s super yummy! BUT! If you’re Swedish and you’d like to share your version, please feel free to do that! I’d appreciate :o) Of course you can share your recipe even if you’re not Swedish lol INGREDIENTS (about 9) 25 gr of active dry yeast 80 gr of melted butter 250 ml of milk 75 gr of granulated sugar 450 gr of flour 35 gr of softened butter 30 gr of brown sugar 1 spoon of cinnamon DIRECTIONS Take your melted butter and put it in a bowl with the lukewarm milk. Now add the sugar, the flour and the dry yeast. Start kneading for few minutes until the dough become “handy” but not too sticky. It should form a nice elastic ball. If you think it looks too moist, add some flour. If it looks too dry, try with some water (a tablespoon at a time). Now let it rest for about 40 minutes in the bowl covered with a towel or any other fabric you have. Meanwhile you can focus on the super yummy yet simple filling! Take the softened butter, the sugar and the cinnamon and put them in a bowl and give them a quick whisk until they’re well combined. As soon as the 40 minutes are over, you’re ready for the rolling pin! Roll and stretch the dough into a rectangle (make sure the thick is about 1cm). Once this is set, take the filling and spread it all over the dough. Starting with long edge, roll it up and make sure to pinch seams to seal. Now, with a knife, mark roll into 3cm section. Now you’re ready to place the cinnamon rolls slices in the pan and let them rise for about 30 minutes (or until the dough is doubled). Bake them for about 7 minutes at 250 °C. Let them cool down and enjoy :o)
0 Comments
"Houston, we have a problem"!
Have you ever experienced that terrible feeling when you desperately want something to eat but there's nothing like that at your place? Welcome to my world ;o) Well just as a liiiittle disclaimer... It was the day before one of my winter college test, it was about lunch time and I felt like every ounce of my body was telling me "I need PIZZA, give me PIZZA!". But, even though I live in Italy, that day no pizza shop was open during lunch time: awesome! Of course you may say: get dressed, get your car and go to the grocerystore and buy one! Nope, not a chance! Why? Because that day was also one of those days when you feel like your pajamas is the ONLY dress you want. So... and here comes finally the recipe ;o) ... I thought that the best thing to do was cooking something that was at least pizza look-alike! And what is better than salty pancakes? I've tried several recipes and this one, so far, is the one that I prefer. It's EGGS FREE, super easy and quick! Try it and tell me if you enjoyed it! INGREDIENTS (2/3people) 250 gr of flour 1 teaspoon of baking soda 1 teaspoon of salt 1 teaspoon of marjoram 1 teaspoon of thyme 400 ml of milk butter DIRECTIONS Put all the dry ingredients in a bowl, give them a whisk and then add the milk. Mix it gently for a while and then let the batter sit for 5-10 minutes. Simple as that! Now you may want to get some tomatoes, prosciutto or some cheese for your perfect quick slash yummy slash pizza look-alike lunch. Now that everything is ready, get your batter and drop it by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry. Flip and cook until browned! Enjoy :o) Here we go! First post of my new shiny blog... So excited! As you read on my "About" section, I'm here to share some recipes and pictures of the food I bake and cook. I hope to inspire your dinner menus or your lazy Sunday breakfasts! The first recipe I wanna share with you is a dessert one since I LOVE baking. The Mocaccino Cake is a really good treat if you like chocolate and coffee. But most of all, chocolate. I don't drink coffee at all but I promise... this chocolate-coffee mix is super yummy! Don't worry about the long passages... It's not that complicated ;) So... arrange your tools and let's get started! MOCACCINO CAKE Ingredients for Shortcrust pastry 130gr of granulated sugar 130gr of butter 1 egg 200gr of plain flour 50gr of cocoa powder Ingredients for the filling 50gr of egg yolk (about 2) 80gr of granulated sugar 25gr of plain flour 250ml of milk 70ml of heavy cream 120gr of dark chocolate 10gr of instant coffee Directions Start with the shortcrust pastry (which is actually very common here in Italy. We use it for fruit tarts, biscuits and other treats). Put in a bowl the flour, the cocoa powder and the sugar and give them a quick whisk. Then add the COLD chopped butter and, with your hands, keep kneading until you got a crumbly dough. If after few minutes you're getting something like sand... then you got it right! Now you can add the egg. Knead again for few more minutes, until you have a soft dough, and now you're ready to wrap it up with plastic wrap and put it in the fridge for at least 30 minutes. Now that the shortcrust pastry is resting in the fridge, you can prepare the filling! Put the milk and half of the sugar in a small pot and wait unitl it boils. In a small bowl, give a quick stir to the egg yolks and the remaining sugar using a wooden spoon. Now, add the flour to the egg yolks bowl, whisk a bit and add the boiling milk to the bowl. Keep whisking for few seconds and then put all this cream on the small pot on the cooker. IMPORTANT: keep it on a gentle heat, keep whisking and wait until it boils! Then wait for about 20-30 seconds, turn off the heat and put the hot cream in a bowl and let it cool down. Meanwhile, you can make the chocolate ganache. Take a small pot, put the heavy cream in it and wait until it boils. As soon as it starts, turn the heat off, add the chopped chocolate and the instant coffee and whisk until everything is melted. Now, let it cool down. Now that everything is ready... Let's pull it together! Cover with parchment paper a 20-22cm cake mould and lay down the shortcrust pastry on it. Be sure to cover the bottom and the sides of the mould. Now put the cream and the ganache in a bowl and give them a stir until everything is well combined. Now put the cream in the mould and be sure to fill the mould just for 3/4! It will raise during the baking, so don't worry ;) Put it in the pre heated oven at 180° Celsius for 30 minutes. It may requires more time according to your oven, so be sure to check it! And... it's done! Let it cool down for few minutes and then you can put it on a plate, ready to be served and eaten! :) (I added some heavy cream decorations on the cake top because I had some leftovers and I didn't want to wast them) This recipe is based on the famous "Torta Mocaccina" by Ernst Knam but I made some personal adjustments. You can find the original on the link below. I hope this was usefull for you! Feel free to leave a comment and let me know if you liked it! http://bakeoffitalia.realtimetv.it/ricette/bake-off-italia-2-la-torta-mocaccina-di-ernst-knam/ |
About meWelcome to my foodie blog! I'm Silvia, a 20 something Italian girl. I'm an architecture student who likes to bake and cook. Archives
April 2017
Categories
All
|