Cake like “kinder delice”

For those who love chocolate and cakes especially sweet here is a dessert that will surely not disappoint, even if the problem is that with the filling becomes very high! Try it! 

 
Ingredients:
For the cake:
½ cup sugar
3.53 OZ (100 grams) of butter
3 eggs
3 cups flour
7.05 OZ (200 grams) of dark chocolate
1 tablespoon honey
Butter for greasingFor the filling:
5.29 OZ (150 grams) Nutella
3.53 OZ (100 grams) of whipping creamTo finish:
1.76 OZ (50 grams) Nutella
7.05 OZ (200 grams) of dark chocolate
1.76 OZ (50 grams) of butter
Time: 20 minutes + 45 for cooking
Oven: 356 ° F
Difficulty: medium

Melt the chocolate and butter in a double boiler.
Beat the egg whites until stiff with a pinch of salt.
In a bowl mix the egg yolks with the sugar and add the chocolate and butter warm.
Stir in the flour, egg whites and honey, the mixture should be fairly smooth.
Grease a baking dish 20 cm with zipper.
Roll out the dough and bake at 356° F for 25 minutes, cover with baking paper and continue cooking for another 10 minutes or until a toothpick inserted is dry.
Allow the cake to cool on a wire rack.

Whip the cream, cut cake cool in half, spread the two sides of Nutella and stuff it with cream, reassemble.

In a saucepan, melt the chocolate in a double boiler with the butter, when it becomes creamy spread with a spatula on the cake previously smeared with Nutella.

See the recipe in printable PDF

Fresh peach pie

A fresh, no need to turn on the oven, you can prepare with peaches or apricots. I do not add the whipping cream, if you want you can add it (above 7.05 OZ) to get a sweet richer.

Ingredients:
3.53 OZ (100 grams) of italian “amaretti” biscuits
3.53 OZ (100 grams) of biscuits
3.53 OZ (100 grams) of butter
2 tablespoons sugar
1 teaspoon of agar agar or 3 sheets of gelatin
17.64 OZ (500 grams) of yogurt peach or apricot
5 teaspoons of milk
3 peaches or 4 apricots
one packet of tortagel
2 tablespoons peach or apricot jam
Time: 15 minutes preparation + 2 hours cooling
Difficulty: Easy

Melt the butter in a double boiler. Blend in a mixer cookies and amaretti, add the butter and mix warmed. Butter a mold (I used plum cake) and cover it with greaseproof paper. Mash the mixture well on the bottom of the mold and put in refrigerator for about half an hour.
Dissolve the gelatin in cold water, meanwhile mesclare yogurt with the milk in a saucepan, where he will join the gelatin without strain. If you use agar agar dissolve directly in the warm milk.
Add milk with melted jelly yogurt and pour the mixture on a consolidated basis. Chill in the refrigerator for an hour and a half, then peel the peaches and cut into slices not too thin, arrange them on the cream, prepared tortagel (as instructions) and put on jam, pour the mixture over the cake and let it warm still in the fridge for at least half an hour. 

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Ercolina's zucchini

This is a recipe that a relative of my mother proposed to us when we went in the mountains, in summer, to visit her. It is a salad of zucchini sliced thin and fried, seasoned with vinegar. Very good and tasty, you can also prepare the night before, so take even more taste.

Ingredients for 2-3 people:

• 3 zucchini

• oil for frying

• flour for dusting

• 2 tablespoons coarse salt

• ½ cup of white vinegar or apple wine

• 1 clove of garlic

Time: 30 min + seasoning

Difficulty: easy

Clean the zucchini, slice them finely and let them drain the water placing them in a colander with 2 tablespoons of salt.

Rinse thoroughly and dry them with paper kitchen. Flour them with care, more quickly take a paper bag (like those used for bread) and pour a little flour and a bit of zucchini, shake and repeat the process.

Heat the oil (or deep fryer) and fry them few at a time, place them on a paper towel to remove excess oil and then pour into a bowl.

Season with vinegar and a clove of garlic, stir and let stand for at least an hour.

Enjoy your meal.

See the recipe in printable PDF

Monday's diet: very light strawberries' ice cream

For this reason I did not use cream, but milk and any eggs, to obtain a preparation lighter, but equally tasty.

 
• 1 basket of strawberries (8.88 OZ, about 250 gr.)
• 1 small glass of granulated sugar
• ½ cup of water
• 10.14 fl. OZ (300 ml) of cold milk (to taste, I use the semi-skimmed milk)
• ½ lemon
• 2 tablespoons icing sugar
• meringues to decorate (optional)
• silver sugar to decorate (optional)

Time: 15 min
Ice cream maker time: 35 minutesCalories for a cup: 160 cal. (672 kj)

In a small pot put the granulated sugar and half a cup of water and cook over low heat until a syrup. Clean the strawberries, cut into small pieces and place in a bowl with the juice of half a lemon and 2 tablespoons of icing sugar. Let stand for 15 minutes.
After whisk strawberries in their juice.
Pour into ice cream maker the syrup cooled, the puree of strawberries and milk and start it. The time depends on your ice cream maker, mine took about 35 minutes.
Pour into a bowl previously chilled in freezer and decorate with fresh strawberries or meringues.

 See the recipe in printable PDF

“Penne” with fried vegetables

Here's a dish that I can not resist! So good for those who love the zucchini and eggplant chips, luck is a flow rate that can be served as a main dish ....

 
Ingredients for 2 people:
120 gr. of pasta like “penne”
1 zucchini
1 small eggplant
10 cherry of mozzarella cheese
1 cup of tomato sauce
5 basil leaves
3 tablespoons extra virgin olive oil
oil for frying (I use sunflower)
Parmesan cheese to taste
1 clove of garlic
salt q.b.

Time: 30 minutes
Difficulty: Easy

Boil salted water for the pasta. Slice eggplant and zucchini, if you want you can leave to stand half an hour in a colander with a little 'salt, to let out the excess liquid, then rinse and dry the individual slices with kitchen paper. Fry the vegetables without flour them, in olive oil and place on a plate with paper towels to remove excess oil.
Toss the pasta and cook until al dente, in a skillet heat the tomato sauce with a clove of garlic and a few leaves of basil. Once cooked, drain the pasta in the sauce and sauté for 5 minutes. Arrange the slices of fried eggplant and zucchini on the two plates, pour the pasta, add some mozzarellina and some grated parmesan cheese. Garnish with basil and serve, I love it!

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Monday's diet: sardines gratin with vinegar

In these hot days the thought of turning the oven can be frightening, but in the evening, just for a few minutes, if you find the courage you can cook this recipe light and tasty and can be enjoyed with a tender salad.

 
Ingredients for 2 people:

• 6 large sardine fillets
• ½ red onion
• 1 clove garlic (optional)
• stale bread
• ½ cup apple cider vinegar or white wine
• 5 basil leaves
• salt q.b.

Time: 30 minutes
Oven: 356 ° F
Difficulty: Easy
Calories: about 280 cal (1176 kj) per serving

Peel the onion and slice it finely, crush the garlic, cleaned and cut into small pieces. In a small bowl soak the bread into small pieces in vinegar and let stand 5 minutes, until it becomes soft. Cover the baking tray with the appropriate paper and arrange the fish fillets washed, put on each fillet a bit of onion, chopped basil and garlic. Finally, put on the soaked bread and only slightly wrung out. Bake in a hot oven for 10 minutes of which only the last three with the grill. If you want you can salt, but I usually don't salt sea fish. Enjoy your meal!

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Biscuits with yogurt

How to make cookies fast and if you don't have nothing at home? Here is a quick recipe that requires few ingredients. I prepared them last week on the occasion of the return home of my third grandchild after the birth! I had little time and few ingredients, but the result was excellent!

Ingredients:

• 1 cup of yogurt
• ½ cup of sugar
• 1 cup flour
• 2 teaspoons baking powder
• 1 pinch of salt
• powdered sugar

Time: 10 minutes
Oven: 302° F

Cooking time: 15 minutes
Difficulty: very easy

Mix the yogurt with the sugar, add the salt and then gradually the flour and baking powder. Cover with wax paper a baking tray and form round cookies with a pastry bag. If you do not have a pocket you can make small heaps with a spoon.
Cook for 15 minutes, taking care that you do not darken too. Allow to cool and sprinkle with icing sugar.

 See the recipe in printable PDF