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Pancake salted butter and cheese on a bed Pumpkin

Hello dear friends, today we present a very special recipe, with this dish because I participate in the contest salted butter of FARMS Fiandino in collaboration with A TOUCH OF GINGER and LIBERLAB , and will publish a selection of the publisher Phoenix, the best 30 recipes with salted butter in a book dedicated to that product, I can tell my Feedback AMAZING!

INGREDIENTS:
For pancakes (4 servings):
125 grams of flour 0;
250 grams of milk, 2 eggs
;
1 spoonful of brandy;
2nd gr salted butter;


For the filling: 400 gr
sheep cheese, 50 g of Great
kinara grated
50 gr grated pecorino cheese;
50 g of chopped pistachio;

For the sauce:
1 kg pumpkin, 1 onion
;
2 tablespoons of extra virgin olive oil;
2 carrots;
1 l vegetable broth;
4 peppercorns, salt
;
50 grams of chopped pistachio;
40 g salted butter;


PROCEEDINGS
In a bowl sift the flour, stirring constantly with a whisk, add the cold milk, taking care to avoid lumps. Beat eggs separately and incorporate them to the mixture, add the salted butter melted in a double boiler, stirring until the batter is smooth and fluid. Seal the bowl with plastic wrap and let stand for 1 hour.
For the dressing, peel the pumpkin wash it and cut coarsely. Heat a pan with high sides in 2 tablespoons oil, add chopped onion and brown slightly and add the pumpkin pieces. Sprinkle a few minutes, add the vegetable stock, peppercorns and salt. Bake the squash for 30-40 minutes. Blend all the ingredients with the mixer so that it is a soft cream.
After the exposure time for the crepe, put on the fire as it becomes hot Crepiere and pour a ladle of batter, when golden on one side turn and finish cooking. Repeat the process until all of the compound, stacking the crepes as they are ready.
For the filling, place in food processor cheese and pistachio. Blend until smooth to make the mixture. Stuff the pancakes, fold, align them in an ovenproof dish, sprinkle with grated Gran kinara, and bake for 15 minutes at 180 ° C.
In a shallow dish, pour a ladle of hot pumpkin soup, place 2 pancakes straight out of the oven and sprinkle over the chopped pistachio and salted butter melted.

. .. and what do you think? ... I hope this dish brings good luck!

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CAKE Gift MMF

Hello everyone, today I'll post a recipe of which I was very happy, my first cake in sugar paste, stuffed with cream ferrero rocher.

INGREDIENTS:
for the sponge cake:

• 6 eggs;
• 240 grams of sugar;
• 250 grams of flour that rises MOLINO SPADONI ;
• vanilla extract or lemon zest:
• a pinch of salt;
• a pinch of baking powder;

for cream type ferrero rocher:

• 400 ml Nutella;
• 20 ml of fresh cream;
• 80 grams of hazelnuts;
• 40 grams of wafers cones to pieces,
• 2 tablespoons maraschino;

for MMF :

• 300 grams of white marshmallows;
• 1 kg of sugar (not homemade)
• 1 cup of water;
• starch (for working )
• dyes (I in this case I used blue);
• silver balls;

PROCEEDINGS

for the cake: Beat

long the egg yolks with sugar until the mixture is pale yellow, add a few tablespoons of clear whites with a pinch of salt and stir in slowly the flour sifted with baking powder and spices, while continuing to work the mixture with a whisk.

Mix, finally, the rest of egg whites and pour the mixture into a greased baking sheet and sprinkle with flour and bake at 180 degrees for 30 minutes.

for cream type ferrero rocher;

mounted slightly cream, melted in a double boiler, add the Nutella, hazelnuts and waffles and the Maraschino and mix together.

When the sponge is ready, wet it with hazelnut liqueur thinned with milk and cream fill with freshly prepared, both within that outer layer.

for mmf:

dissolve in a water bath with a cup of water to the marshmallow, a very low heat. As soon dissolved raised the pot from the heat and add the powdered sugar, I've used almost 1 kg When the dough no longer be sticky put on the work surface and knead, to help in the operation, I used the starch. Let rest for a few hours (not in refrigerator).

soon as the pasta will get rough, given free rein to your imagination.

As for the color of sugar paste, you need to color a small portion then add the coloring after preparing the dough, but if you want to make the base color, add a few drops of dye, before putting the icing sugar (always fire off).

Here's my cake Gifts, prepared on the occasion of the 23rd birthday of my daughter's boyfriend Stephen.

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ILLA BUT COOPERATION WITH BELLA!

Today is your day collaborations !................... want to welcome you to my blog to ILLA , company that manufactures cookware since 1946.
On their website can find a wide range of products ranging from classical to more detailed and innovative.
But now you see the way to products I have posted

The lovely POMILLA , the cracks of the line classic line , two pans of various dimensions of line MasterChef Line , and ultimately more useful than ever for to cook "light" and look after your health at the table the plate-purpose line Welness .

But here at work the plate for a delicious pumpkin slices and light!

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COLLABORATION WITH WORLD SPICES.

Hi to all my dear friends, today I want to talk to you about my new partnership, one with SPICE WORLD.

Trafficking spices from more 'than 50 years and are present in the' food industry, catering and in the field of pastry.

easy purchase online from your home, the many varieties of spices that are s u http://www.mondospezie.it/index.php?

Only at the time of ordering, the spices are processed and packaged so as to deliver goods to the customer is always fresh and fragrant.


WORLD SPICES , I kindly wanted to pay homage to its exceptional spices, a bit of everything you need in our kitchens:

• SUPERIOR GOURMET BLEND
• MIXED MEDITERRANEAN
• Tellicherry WHOLE BLACK PEPPER
• ground white pepper END
• whole nutmegs
• DEHYDRATED GARLIC SLICED
• CINNAMON STICKS CUT TO cm.3
• CARNATIONS NAILS
• cardamom seeds
• CHILLI WHOLE
• FENNEL SEEDS
• CHIVES

Expect that run on the site .... http://www.mondospezie.it , and make your meal more special!