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...ci sono ricette così veloci e di semplice preparazione che ci permettono sempre di fare bella figura, anche se preparate all'ultimo minuto, magari tra un'ultima spruzzata di profumo e prestando la massima attenzione che non si sbecchi lo smalto appena dato ;)

Quella che vi propongo mi ha "salvata" l'altra sera, quando il mio ragazzo ed io siamo stati invitati ad una cena a casa di amici. L'idea di presentarsi a mani vuote era improponibile, cosicché ho aperto la credenza in cerca di ispirazione. In aiuto mi è venuto del cocco grattugiato , che era in attesa di diventare il protagonista di un delizioso dolcetto: gli ho dato questa soddisfazione, creando delle sfiziose tortine !



TORTINE AL COCCO

ingredienti

300 gr

flour 100ml milk

100 gr grated coconut

100 gr caster sugar



2 eggs 1 / 2 packet of baking powder


In a bowl, pour in the coconut and wet it with milk, letting it rest for about 20 minutes.
shelled eggs in another bowl, add the sugar and beat the ingredients until mixture is light and fluffy. Add the sifted flour, baking powder and the mixture of coconut milk.
Preheat the oven to 180 degrees.
Line a rectangular tin with baking paper and pour in wet and squeezed the mixture, layer with a spatula.
Bake for 30 minutes.
When the cake has cooled divide it into rectangles about 3x6 cm and serve.




... I want to thank the dear Fiorella Francesca and sweet for giving me this award ... I offer my time to you all blogghine care!

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coconut cake balls stuffed gnocchi alla romana



... often that comfort me with the food ... no, not because is sad, indeed ... but because I want to cuddle myself, gratified, especially after spending a busy day all'università, vuoi perchè se tra una lezione e l'altra c'è sempre uno stacco di 5 minuti bisogna correre per trovare un posto decente, vuoi perchè ci si stanca di sbocconcellare un panino sulle scale senza avere quasi il tempo di farsi una bella chiacchierata con le amiche...

E così alla domenica sera mi ritrovo a preparare tante squisitezze, che spesso congelo per poi gustarmi durante la settimana: è così bello decidere al mattino cosa regalarsi alla sera e pregustarsi quelle delizie nelle ultime lezioni del pomeriggio, quando la mente non ne può più di sapere cosa succede se il Governo aumenta la spesa pubblica ma ha come pensiero fisso un determinato comfort food!
Today I propose
of stuffed meatballs , who have fulfilled my desire for a fried: I really have won, thanks to their crispy outside and tasty, but especially racy, filled in!

BALLS STUFFED

ingredients

325 gr of white flour

one packet of yeast paneangeli

200 grams of boiled potatoes

50 gr ricotta

a teaspoon of salt and a sugar

an egg

25 grams of butter at room temperature

50ml warm milk

for filling :

125 grams of boiled spinach

75 gr cubes of mozzarella

75 grams of diced ham


In a large bowl sift the flour and mix in yeast.
Add the potatoes, cottage cheese, sugar, salt, egg and butter and then milk gradually, mix well together and knead the dough for about ten minutes.
Cover the bowl with a damp burrazzo , put it in a warm place for about an hour so that the yeast mixture.
For the filling, mix the spinach in a bowl, formerly with salt and pepper, and diced mozzarella and ham.
With a rolling pin roll out the dough on a floured surface, into a sheet of about 1 cm thick, and cut out discs of approximately 8 cm in diameter.
On each spread in the stuffing and close to mò of bundle.
When done, place the meatballs on a floured baking sheet, with the welding point down, and let rise again for about 20 minutes in an oven made hot for a few minutes of ignition.
Fry the meatballs in hot oil (180 degrees) for 4 minutes, so they become golden on both sides, and let cool on paper towels.

Jeff Hardy Paint Face Game

potato gnocchi, ricotta, Romania, goodies ... here are my top favorites! Preparing
relaxes me, it's so quick and easy to obtain a beautiful tray ...
And above all that they ought not to take pleasure in a bag at the supermarket, but to go beyond looking at the bench with satisfaction;)

For the gnocchi alla romana ho sempre avuto una predilezione speciale: vederli nelle gastronomie, cosi belli, perfetti e soprattutto con il loro sapore squisito...dovevo assolutamente provare a farli in casa, altrimenti ne avrebbe risentito il mio portafoglio!

La ricetta che vi propongo garantisce un ottimo risultato, e il tocco finale è stato dato da una cascata di burro fuso che con il calore del forno e la spolverizzata di formaggio grattugiato si è trasformato in una deliziosa crosticina.

GNOCCHI ALLA ROMANA

ingredienti

250gr di semolino

1lt di latte

2 egg yolks 100g butter

grated cheese to taste

a pinch of salt

In a saucepan boil the milk with a pinch of salt and 50 grams of butter.

Incorporate the meal, pouring rain, and stir for a couple of minutes until the mixture thickens.

Remove the pan from the heat and add the egg yolks and a couple of tablespoons of grated cheese and mix well.

Place the dough on a pastry board, and when it has cooled cut from the molds circular thickness about half a centimeter.

Preheat the oven to 180 degrees.

Arrange the gnocchi in a pan, sprinkle with the remaining melted butter and a sprinkle of cheese.

Bake and cook for about 20 minutes, until golden brown.

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Conchiglioni with Taleggio and Gorgonzola cream cake with ricotta and strawberries



... I've always been a huge passion for cheese: I love them all, available in any way and with every possible combination, on top of my personal list is the gorgonzola, which often wondered as a child to my mum before dinner: I remember you I did taste a little baby lying on a square saucer.

The Grana Padano, which I love literally, reminds me of my childhood ... the great-grandmother's house in snack with bread and cheese represented pure joy for me!

And the ball into the dairy world has increased exponentially growing: when I go shopping I get lost in this department, kidnapped by a thousand different varieties that I would use to create many different recipes for all ...

This week, my desire was undecided: Gorgonzola or Taleggio cheese? But both of them, not!

I decided to use it as a filling for a pasta shape that well lends itself to this type of preparation, the conchiglioni .

The final touch was given by a generous amount of sauce and a generous sprinkling of cheese!

Conchiglioni WITH GORGONZOLA CREAM AND TALEGGIO

ingredients ( for a 25cm square baking dish side )

180 grams of conchiglioni

150 gr taleggio

200 gr gorgonzola sauce 250ml



pecorino cheese to taste


Boil conchiglioni in boiling salted water for 10 minutes , drain, pat dry and arrange in the pan.
Meanwhile, melt in water bath Taleggio, with whom he will fill one by one each codpiece.
Preheat the oven to 200 degrees.
In a small saucepan, melt the blue cheese, add the sauce and stir well to mix the two ingredients.
Pour this mixture over the pasta, sprinkle with cheese and bake for about 10 minutes.




THANKS ... I would like to thank the two broccoli in the kitchen and Fiorella Francesca for giving me this wonderful prize:

and Valentina The aroma of coffee for thinking of me giving me this:

Sending you a big kiss!

These awards blogghine dedicate them to all of you, you give so much time, patience, care and even love your blog, with a special greeting to those who, like me, has just started this wonderful journey.