300 grams sifted all purpose flour
250 grams sugar
200 grams melted butter
A pinch of salt
250 grams squash, cooked and mashed
75 grams of chopped walnuts
6 egg yolks
6 egg whites, beaten until stiff( you can add 5 grams of cream of tartar or a pinch of salt to help you in mounting the egg whites)
16 grams of baking powder
2 Tablespoons of “Marsala liquor” or preferred flavoring
Preheat oven at 170°C for 10 minutes
Melted butter + sugar + egg yolks and “Marsala”. Beat until creamy.
Add sifted flour gradually + salt+ mashed squash + chopped walnuts
Fold in beaten egg whites
Pour batter into desired mufffin baking cups
Bake at 170°C for 20 – 25 minutes
This is a trial run for the coming Halloween celebration. I just wanted to check if the dough is perfect. I’m still undecided what to make as topping. A simple icing? or melted dark chocolate glaze…
Last saturday, I had the luck to visit a Filipina living here in the City of Treviso. I never imagined that one day I would be able to meet someone who would give me the hint that It is possibile to cultivate lemon grass “tanglad” here in Italy. It is strange how life can bring back childhood memories through persons you just met. This plant reminds me of soups taken during cold and rainy days. When I was a child, the taste of warm broth with a pleasant and lemony flavor meant the warmth of home and being with my family. I can still remember how a fish soup called “Tinola” or the clam soup would lighten a seemingly gloomy and cold day. Memories…
With the lemon grass stalks that this newfound acquintance have given me, I decided to make 2 experiments..I hope my tentative to grow lemon grass in my own garden would become a reality! It would be a constant reminder of moments spent with my family and the chance to have a special plant that is considered to have curative properties. When I was a small girl, I didn’t ask questions about this plant’s value but now I am doing a little research about it. Thanks to internet, I was able to learn more about this plant. Is this curiousity a sign of maturity? Or, Is this because deep inside I have always known that there is always a reason for everything …a recipe is a gift, a legacy from someone who had the time to share the taste of a group of ingredients but didn’t have the time to explain why certain ingredients are added to a certain dish. If ever anyone wondered where the leaves of this plant are, well, I cut them, made a knot out of them and spiced my vegetable soup with it. The subtle taste of lemon mixed with ginger made the soup particularly special…
370 grammi di latte concentrato
250 grammi di burro
225 grammi di zucchero
2 ml aroma al limone oppure la buccia grattugiata di un limone
8 albumi(montare a neve)
1/2 cucchiaino di sale fino
500 grammi di polpa di cocco essiccata
Sciogliere il burro + aggiungere lo zucchero + i tuorli + latte concentrato + polpa essiccata di cocco + sale + aggiungere delicatamente gli albumi montati a neve.
Versare il composto negli stampi di carta per muffins. Ricordati di riempirli fino 2/3 dello stampo.
Preriscaldare il forno a 180°C per 10 minuti
Cuocere i macaroons a 170°C per 20 – 25 minuti
PINEAPPLE CHIFFON CAKE
6 tuorli d’uovo
195 ml di succo d’ananas
120 ml d’olio di maize
280 grammi di zucchero
285 grammi di farina “00”
5 grammi di cremor tartaro o un pizzico di sale
1/2 cucchiaino di sale
16 grammi di lievito per dolci
Passare al setaccio la farina, il sale fino è il lievito per dolci
Mescolare i tuorli e lo zuccheroBeat egg whites for 5 minutes and gradually add the cream of tartar.
Sbattere per 5 minuti gli albumi, poi, aggiungere il cremor tartaro e montare gli albumi a neve.
Composto di tuorli + olio + il succo d’ananas. Mescolare per 5 minuti. Aggiungere gradualmente la farina. Amalgamare bene tutto.
Incorporare gli albumi nel composto senza mescolare troppo l’impasto.
Preriscaldare il forno a 170°C per 10 minuti
Versare l’impasto in uno stampo per chiffon cake(ricordati di non imburrare lo stampo!)
Cuocere a 170°C per 1 ora. Una volta cotta, capovolgere lo stampo sopra un pentolino(come da foto)
After so many months of planning and then choosing the right date for a small gathering among friends, we finally decided when and for my friends I decided to make these coconut macaroons. I hope they will like it…
This is the recipe:
1 can condensed milk
250 grams of butter
225 grams of sugar
2 ml lemon flavoring
8 egg yolks
8 egg whites
1/2 teaspoon salt
500 grams dessicated coconut
Melt butter + add sugar + yolks + condensed milk + dessicated coconut + salt + fold in egg whites(whipped until stiff)
Preheat oven at 180°C/10 minutes
Bake at 170°C/20 – 25 minutes
This afternoon I decided to make a Pineapple Chiffon Cake with my friend Cris and aside from sharing some cake baking secrets, it was really fun cooking with someone. While the cake was in the oven( unfortunately this kind of cake needs more than an hour to be ready), we played a traditional Filipino game called “Sungka” and it was really strange to play this game with someone here in Italy. This game reminds me of my stay in my grandparents house in Oroquieta City, Mindanao, Philippines. I use to play this game with my siblings, cousins and even with some school friends. My Lola Dolores was a very good player and a very good teacher of “Sungka”. As for the Chiffon cake, it is the memory of the Orange Chiffon Cake that my Auntie Juliet used to bake for her nieces and nephews during our stay with her that inspired me to bake one too. So I would like to share my Pineapple Chiffon Cake with all of you.
PINEAPPLE CHIFFON CAKE
6 egg yolks
6 egg whites
195 ml Pineapple juice
120 ml corn oil
280 grams of sugar
285 grams of all purpose flour
5 grams cream of tartar
1/2 teaspoon salt
16 grams baking powder
Sift flour, salt and baking powder
Mix egg yolks and sugar for 15 minutes
Beat egg whites for 5 minutes and gradually add the cream of tartar. Beat until stiff. Set aside.
Egg yolk mixture + oil + Pineapple juice. Mix for 5 minutes. Gradually add the flour mixture. Mix well.
Gradually fold in the beaten egg whites into the batter. Do not overmix the cake batter as this will give the cake a tough texture.
Preheat oven at 170°C for 10 minutes.
Pour or spoon the batter into an ungreased 10-inch tube pan and bake as directed. .
Bake at 170°C/1 hour. Your cake is done when the top of it springs back when lightly touched
Immediately invert the cake and cool it upside down to help set the cake’s structure. After the cake has cooled thoroughly, loosen the sides of the cake from the pan and remove it.
After the cake has cooled (about 1 hour), frost it as desired.
It’s been years since I thought of visiting this well known tourist attraction in the Province of Treviso and finally, one sunny sunday afternoon this summer(2013), we finally found the right moment to visit the so called “Grotte di Caglieron”. The trip from Paese(TV) to the place was pleasant but when we arrived at the caves, it was not so easy to find a place to park our car. Fortunately, after 10 minutes somebody decided to leave so we were able to find one, we paid the parking fee and started our walk to visit the caves. Here are some pics taken during the visit. I enjoyed the trip and I hope to visit the caves again but in spring…