Ice cream with fruit

Nothing can spoil summer more than ice cream with fruit, chocolate and other goodies. Here is a cream that will refresh and you certainly will make life more beautiful when a savor.

To achieve it you need a melon (you cut it in half and clean the seeds) to add ice cream chocolate, vanilla, strawberry, pistachio, pineapple, berries (various types, preferably after each).

To complement and define the taste, add a chocolate topping, whipped cream and chocolate sticks filled with sites, oranges, bananas, strawberries. Chicken alternately a cup of ice cream and a fruit, then bridge your imagination to work and decorate as you like inghettata.

Recipe quantities are not defined, you can add more fruit and more ice cream. You can add grated chocolate, you'll enjoy the combination is important!

Eggs stuffed with mayo

Ingredients:

-6 eggs
-1 teaspoon butter
-25g-50g liver pate
-1 / 2 pickle
-6 tablespoons mayonnaise
-salt and pepper to taste
-olives, lettuce, tomatoes for garnish




Preparation:

Boil eggs, peel and cut in half long. Remove yolks and adding passes pate, butter, mayonnaise, salt, pepper and mix well until they become a paste. Peel cucumber and grated give the little add in pasta and mix well.
The paste is used to fill the grooves of whites. Arrange on a platter and decorating.

Crepes with mushrooms

The mushroom crepes are one of those dishes that I can not say no! They taste so delicate that it melts in your mouth and then the recipes with mushrooms because they always have! Unfortunately, in recent weeks do not have much time to devote to the kitchen because I get home later and later and these recipes are the result of some lunch prepared over the weekend. This Friday in St. Joseph wanted to prepare classic choux pastry donuts, the ones filled with custard and sour, but "unfortunately" I go to Ischia for the weekend so I will have no way to portray the processes of preparation, but my recipe for it there instead .Well, enough of the waffle ... get this recipe for pancakes with mushrooms.

Ingredients for 4 Crepes:
1 egg
150 ml milk
100 g flour
200 ml white sauce
500 grams of fresh mushrooms
200 grams of provola
30 g Parmesan cheese
1 clove of garlic
oil
salt

Preparation time: 40 min
Cooking time: 20 min
Total time: 1 hour
Procedure for preparing the crepes with mushrooms:

Prepare the bechamel sauce to form a roux with 20 g butter, 20 grams of flour and 200 ml of milk. Here is the recipe for the bechamel corredatra photos.
In a bowl beat eggs with milk and a pinch of salt. Add the flour and stir with a whisk to incorporate it not to create lumps.

Put the batter for the crepes in the fridge for 30 minutes holding the bowl with plastic.

Heat the crepe maker (or a pan greased with a little 'butter) and pour a ladle of batter and spread it across the surface of the crepe.

Cook the pancakes on both sides for a couple of minutes. And set them aside.

Prepare now fired into the mushroom pan with a clove of garlic and some oil.

Sprinkle each pancake with a layer of bechamel sauce in the center and place a spoonful of mushrooms and a diced provola

Close to bundle each pancake and place in a baking dish covered with a layer of bechamel sauce

Sprinkle the crepes with mushrooms and the remaining white sauce, mushrooms and provola. Sprinkle everything with the Parmesan cheese and bake at 180 degrees

Cook the crepes with mushrooms for 20 minutes or until the surface you will gratin

Allow to cool and then lift the plate and serve.

Roll bacon and mushroom pizza

This morning I give you the recipe for one of two rolls of stuffed pizza the other night I prepared for my pizza party. This time is filled with smoked cheese and bacon to mushrooms. The bacon fat is melted during cooking giving to this roll stuffed with a soft and taste delicious.
Although I am only 10 in the morning, uploading photos of the recipe I came a little peckish, I'm going to do it again ... good day breakfast to those who pass from here.

Ingredients for 4 people:
300 g flour
150 ml water
10 g of yeast
2 teaspoon salt
2 tsp extra virgin olive oil
150 grams of bacon rolled
200 grams of provola
150 g mushrooms

Preparation time: 30 min
Cooking time: 30 min
Total time: 1 hour + 3 hours rising

Procedure:
Place the flour with the yeast dissolved in water at the center

Start working then add the oil and salt and knead vigorously until the dough is smooth and elastic.
Cover and let rise for 2 hours or the pizza until it's doubled in volume.

Take up the dough and roll out on a floured pastry board with a thickness of 3 / 4 mm

Spread the center of the base layer of bacon pizza, one of provola and cover with mushrooms.

Roll the stuffed pizza on itself and place on a nonstick baking pan

Lascaiar roll stuffed rise for an hour

Then bake the pizza roll bacon and mushrooms in a preheated oven at 200 ° and bake for 30 minutes.

Allow to cool then cut into slices and serve

Chicken and mushroom vol au vent

The Vol-au-vents are baskets made of puff pastry and served variously stuffed with hot and cold. Ideal to be served as an appetizer or a simple dinner with friends or in small buffet prepared for a feast. I have prepared these volauvent stuffing with chicken and mushrooms for dinner New Year's Eve and were very much appreciated. You can buy the empty pastry volauvent ni best stocked supermarkets, or you prepare them simply by using a roll of puff pastry. Here you will find the process to achieve volauvent

Ingredients for 12 vol au vent:
12 vol-au-vent
150 gr chicken breast
200 grams of mushrooms
100 ml white sauce
20 g grated Parmesan cheese
1 clove garlic
salt
pepper
parsley

Preparation time: 20 min
Cooking time: 15 min
Total time: 35 min

Procedure:
In a pan roasted chicken breast antiadrente

Apart from sauteed mushrooms with a clove of garlic and some chopped parsley.

Chop the chicken breast with mushrooms and then add salt and pepper.

Prepare the white sauce and add mushrooms and chicken, along with half the Parmesan and stir.

With a teaspoon of the filling volauvent the stuffed chicken and mushrooms.

Sprinkle with remaining Parmesan cheese, lay on a baking tray and bake at 180 degrees for about 15 minutes.

Serve your vol-au-vent stuffed hot oven or just lukewarm.

My cheesy side - clove lemon bars

Yesterday morning I was delivering a cake here close to home and saw Rita Cadillac on the street walking their dogs.

"So what? "You ask me. Hence I have a confession to make. Are you ready? So safe Berenice: I am star-struck celebrity, say, popular.

I put a Caetano Veloso, Paulinho da Viola a, Fernanda Montenegro in a front that I do not care, but if I ever find the Silvio Santos us, you will have to hold me because I will take pictures, hug and ask for his autograph.

I do not know how to explain this wonder, but I think that comes from childhood, those happy Sunday afternoons watching What is the music, and Chacrinha Circle, with its eternal and unforgettable Bolete serious, the dancer who never laughed. My mother, who was very PHYNA, turned off the TV, trying to divert my attention, but she was just there I was distracted again, admiring the judges of the talent show, and laughing worth of Aracy de Almeida blasting the poor candidates the singer.

And today, when I see someone with very large clothes, remember that game on Sunday in the Park children's clothes filled bladders and Silvio was bursting with a pin.

Well, that's us, that I needed to vent my side tacky. Now I feel much better and we can talk about new revenues.

Carnation Lemon Bars (adapted from Super sorrel lemon bars and lemon Pat Pumps) - yields 16 pieces

A hint: if you like sour flavors, DO. I used some lemons cloves (those orange, super scented) that came from a site, and the taste was special - in fact, spent the lemons cloves lemon in my scale limonística and now are my favorites. Can you easily find in good supermarkets and grocers.

Ingredients for the biscuit base

½ cup (113g) unsalted butter, melted
¼ cup sugar
¾ teaspoon vanilla extract
¼ teaspoon salt
1 cup flour

For the frosting lemon
1 cup + 2 tablespoons sugar
3 tablespoons flour
3 eggs
grated zest of 2 lemons cloves (or 1 lemon and 1 Sicilian Tahiti)
½ cup of strained lemon juice, cloves
confectioners' sugar, for dusting (optional)

Preheat oven to 180 ° C. Butter a 20cm square and cover with foil, leaving a surplus out of the way, as if they were handles - they help in time to unmold. Butter the paper in the bottom and sides.

For the dough:

In a bowl, mix the cold butter with the sugar, vanilla and salt. Add flour and mix well - you will get a clay a bit soft and oily. Spend this dough to prepared pan and press, making uniform and filling the entire surface.

Press this mixture into the prepared pan evenly, filling all the corners. A30 Bake for 25 minutes or bake until the base completely, and is browned on the edges.
For the topping:

While the pasta is baking, mix in medium bowl the flour and sugar. Add eggs and mix well. Add zest and lemon juice.

When the base is ready, reduce the oven to 150 ° C. Pour egg mixture over the batter and lemon, without taking the shape of the oven. Roast for 25 minutes or until firm and not swing at the center.
Let cool on a rack and remove the shape with the help of the handles of aluminum foil. Cut the squares on a board with a sharp knife, sprinkle powdered sugar and serve.

If left over (which I doubt) store in refrigerator in covered container.

You eat dessert or pa? - Cookie Cake for our second anniversary

To celebrate, I decided to put both feet on the jack and make this cake cookies that MS Living magazine came out in July. I do not know if you know my deep aversion to pave (I hate), but this is a different dessert without cream or biscuits soaked strangers - only delicious homemade cookies WONDERFUL interspersed with a mascarpone cream. And some more zest chocolate on top that no one is iron.

Cookie Cake (slightly adapted from MS Living Magazine July / 2011)

For the cookies:

2 1/4 cup. wheat flour
1 teaspoon baking soda
200g unsalted butter in temp. environment
1 cup brown sugar
1 1/4 cup sugar
2 eggs
2 teaspoons vanilla extract or essence
2 cups semisweet chocolate, chopped into cubes or chocolate chips

Preheat oven to 180 ° C. Line two baking sheets with paper and book menteiga.

In a medium bowl, sift together flour, baking soda and salt.

Beat in mixer the butter, sugars, vanilla cream until it becomes fluffy. Add eggs one at a time, beating well until creamy.

Add the flour mixture and beat on low speed only until flour disappears into the mix. Add the chocolate and mix well

With the help of a tablespoon, distribute balls in a pan with at least four fingers of space between them Try to make very small cookies, but not enough to make the cake). Bake for about 15 minutes until slightly browned. Let cool on a rack.

For the custard:

4 cups of ice cream
240g mascarpone ice cream
8 tablespoons sugar (or to taste)
drops of vanilla extract or essence

Using an electric mixer on medium speed, beat 3 cups of the cream with the mascarpone until soft peaks. Add 6 tablespoons sugar (or less if desired) and beat some more until it becomes a cream to medium peaks - do not hit too.

On serving plate, place a little cream just to hold the first layer of cookies - the journal is indicated to form a circle with 9 cookies in the center and 2 - I ended up making them big way, so I made cookies and a 6-in center.

Carefully spread about 1 cup of the mascarpone cream over cookies. Cover with another circle with a cookie or two in the center and repeat until they are 7 layers (mine got 6 because the people here at home and ate the cookies ahead of time, sacumé). Cover loosely with plastic wrap and leave in refrigerator overnight - the cookies will stay soft as they will absorb moisture from the cream.

At serving time, whip the remaining cream with the remaining sugar and sprinkle over the cake. Garnish with chocolate shavings.