Tag: nice

Simple and nice Christmas treats – Italian Cuisine

Santa Claus, the fir, the candy canes are all symbols of the holiday season. Why not bring them to the table in the form of nice easy-to-make sweets?

TO Christmas each family has its own traditions, especially as regards cooking. In Italy then, the typical dishes that cannot be missing in party menu sometimes they cannot be counted on the fingers of both hands and the same goes for i desserts. But for those who want to get out of the usual patterns and propose something more creative and imaginative, here are some ideas to make gods easy and cute Christmas treats, which recall the various with their shape symbols of Christmas.

Cupcake in the shape of Santa Claus

Santa Claus it is undoubtedly the icon of the holiday season and its image peeps out almost everywhere. Why not bring it too at the table in the form of cupcake? For the base of 12 cupcakes you need 120 grams of flour 00, 120 grams of butter, 120 grams of sugar, three eggs, five grams of yeast in powder for sweets and a teaspoon of essence to vanilla. For the decoration you need 300 grams of sugar icing, 150 grams of butter, a teaspoon of vanilla essence, a tablespoon of milk, 300 grams of sugar paste red and 100 grams of white. In a bowl, put the softened butter, sugar, vanilla essence and mix with whips. Add the eggs and continue working the ingredients. Then add the sifted flour and baking powder and mix everything together. Transfer the dough to 12 red paper cups, arrange them in one muffin pan and bake in the oven at 180 degrees for 25 minutes. Meanwhile prepare the hats of Santa Claus with sugar paste and cream. In a bowl, mix the butter, milk, vanilla essence and icing sugar with whisk, which must be poured gradually. Once ready, transfer the cream into one sac-à-poche with star nozzle to garnish the cupcakes and place the hat on top.

Christmas treats in the shape of meringue trees

Another inevitable symbol of Christmas is thetree. To bring it to the table you can create colorful meringues that remember its shape. For 20 meringues you need 2 egg whites (about 70 grams), 70 grams of powdered sugar, 70 grams of caster sugar, a teaspoon of dye food green, a pinch of Cream of tartar is colored sprinkles to garnish. First, whisk the egg whites until stiff. Gradually add a spoonful of powdered sugar and one of granulated sugar and continue to work everything for about 10-15 minutes. When the meringue is shiny and compact, add the green dye, little by little until the desired color is obtained. Transfer the mixture to one sac-à-poche with star nozzle and on a baking sheet covered with baking paper draw some tufts that develop in height. Decorate the saplings with colored sprinkles, cook at 80 ° for at least three hours and let them cool completely in the oven before serving.

Christmas “hugs” for breakfast

Some other easy-to-prepare and perfect sweets breakfast on December 25th are the Christmas "hugs", shortbread biscuits whose shape recalls that of candy canes. For the classic shortcrust pastry you need 250 grams of flour 00, a egg, 100 grams of sugar icing, 125 grams of butter and the grated zest of half a lemon. For the cocoa one 150 grams of flour 00, 15 grams of cocoa powder, 75 grams of butter, 85 grams of sugar icing it's a yolk. In a blender, blend the flour together with the butter reduced to small pieces and a pinch of salt. Once the mixture is sandy, add the lightly beaten egg, icing sugar and lemon zest (the yolk and cocoa in the case of the cocoa one). Operate the robot and work the mixture until all the ingredients are completely blended. Then form two loaves, wrap them in cling film and let them rest in the refrigerator for at least half an hour. At this point, form with each dough cylinders with a diameter of half a centimeter and a length of 7 or 8, weave them and give them the shape of stick. Arrange the biscuits on a baking tray covered with baking paper e cook at 180 degrees for 20 minutes.

Nice cake pictures: get inspired! – Italian Cuisine

Let yourself be inspired by this gallery with lots of ideas to decorate your cakes and leave guests speechless!

Looking for inspiration to decorate your next cake? We have collected many nice pictures of cakes for all tastes: chocolate cakes, cakes colored, cakes decorated with fruit, with the sugar paste or with the meringues, but also very simple ideas to decorate a cake at home.

Among the most beautiful photographs of cakes, there is no shortage of ideas to copy for yours birthday cakes, between cakes with irresistible layers and original decorations.

Nice photos: chocolate cakes

In the gallery the most delicious, the chocolate cakes could not. The more sinful they are, the more beautiful they are: green light to icings and at ganache with chocolate that cover the cake and immediately make your mouth water.
With chocolate it is very easy to decorate a cake: just one sac à poche and melted, dark, milk or white chocolate, to create creative decorations directly on the surface of the cake. Read here how to harden chocolate, a fundamental operation to prepare chocolates and shapes for decorations.

Nice cakes with fruit!

Fruit is always an excellent idea to decorate cakes, thanks to its beautiful colors and the possibility of creating striking geometric shapes. Our advice? Always remember to use fresh fruit of the season, firm and sprinkle it first with del lemon juice, so as to prevent it from blackening.

Not only beautiful to look at: here below you will find some of our most beautiful fruit cake recipes!

For the more experienced: decorations with sugar paste

For those who love to have fun with even more excessive shapes and bright colors, there is sugar paste, the queen of cake design. Sugar paste is a modeling paste that is prepared with icing sugar, glucose, gelatine and water and allows you to create fun creations, such as reproductions of characters and objects!

Browse the gallery of beautiful cake photos and choose your favorite!

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How to make the pissaladière of Nice (and its Ligurian version) – Italian Cuisine

A French anchovy focaccia that has all the flavors of the Mediterranean. Excellent hot for the aperitif, but also as cold as a schiscetta to take to the office

This recipe was born in Nice and is famous throughout the south of France. The origin of the name comes from pissalat that is salted fish because in its original version there was one salted fish based cream.
Today the pissaladière is the focaccia prepared with one salted anchovy filling cooked with onions and aromatic herbs. The extra touch is given by the black olives which are used as a final decoration.
The best ones are typically French, but you can also use good Italian Taggiasca olives.

The pissaladière recipe

First prepare the base, which is a classic bread dough.
work 320 g of 00 flour with 2 g of dry brewer's yeast, 180 ml of water at room temperature e 15 g of extra virgin olive oil. Also add a teaspoon of malt or honey and work the dough well.
Only at the end add a pinch of salt and let it rise for a couple of hours.
Meanwhile, wash well 400 g of anchovies in salt eliminating the head and the central bone.
In a pan, cook with extra virgin olive oil and a dash of water a kilo of onions finely chop, keeping the medium-low heat.
Add half-cooked desalted capers and a mixture of thyme and bay leaves and, after having made the onions flavor well, add also 50 g of pureed anchovies or chopped with a knife (a part of those previously washed).
Be careful, the onions must not take too much color, but only soften and blend with the other ingredients.
Once the dough has risen, roll it out with your hands inside a well-oiled baking pan.
Season with the cream of onions and then decorate the pissaladière with the remaining anchovies, creating a reticulate similar to that of a classic tart. You can also arrange the anchovies in a different way, the important thing is that they are one beautiful decoration for the focaccia. Also add some desiccated caper and the black olives and bake in 200 ° for about 25 minutes.

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Puff pastry, yes or no?

If you do not want to prepare the base of the pissaladière you can use puff pastry or brisé ready, but let's be honest, the result will not be the same.
The particularity of this focaccia is also the consistency which must be more or less than a pizza.
Pizza dough already ready? Yes, but only if you really don't have time.

The Ligurian version: the sardenaira

There is an all-Italian version of the pissaladière.
It is typical of Liguria, precisely of Sanremo And his name is sardenaira.
To prepare it, you must first add more yeast in the dough which will be high and soft just like that of the Ligurian fugassa.
For 500 g of flour, 12 g of yeast, 250 g of water, 60 g of extra virgin olive oil and a pinch of salt are required.
Once the base is prepared and left to rise for a few hours, roll it out and season it with tomato pulp, capers, desalted olives, anchovies in very clean salt, abundant oregano and cloves of garlic in shirt. And this is precisely the peculiarity of this recipe. Not one or two segments, but at least a dozen scattered over the entire surface.
Then cook the focaccia after seasoning it with extra virgin olive oil at 230 ° for about 25 minutes.