Mens Designer Replicas

Kitchen Christmas Cookies! The

For two years I spent in Milan Kitchen some afternoons preparing pizzas, cakes and biscuits to children together, well, this activity will continue in 2010 with the great ...!
Yes friends, if you like, you can give away or give you some course gourmet Christmas catalog online directly from the site, if you prefer a shortcut click on the images below. I'm waiting!

muffins and cupcakes
The perfect base of muffins and its infinite variations
The base of the cupcake and frosting
Decoration: some simple techniques in miniature ...!

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monoportion
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montebianco in a glass

A quick recipe for a dinner with friends! Makes 8 cups:

• 600 ml fresh cream 200 ml cream
• plant to assemble
• 3 tablespoons sugar 1 jar of cream of chestnuts
• 80 g chopped dark chocolate meringues
  
• marron glacé
• sugared violets
• half vanilla bean

Boil 100 ml of fresh cream and pour over chocolate. Stir until the sauce is smooth and shiny. Let cool in refrigerator. Meanwhile
mounted the 500 ml of fresh cream with cream and sugar plant. Half dose mix with a whisk together the cream of chestnuts and will take from a couple of tablespoons.

Now we proceed to the 'blend':
sbricolate disponetene meringue and spoon on the bottom, distributed in equal parts chocolate sauce and chestnut puree kept aside.
With the pastry bag with a spoon or just create a layer of whipped cream and chestnut cream, then a few crumbled meringue cream and simple decoration.

Adding a bit 'vegetable cream will help keep "standing" working with the pastry bag, in any case, nothing prevents you to use only fresh cream, pet.

Perhaps needless to add that the technique is perfect for tasting the cake is to sink a spoon upright in the glass ...

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Sunday November

Well, my life has recovered human rhythms: finally working permanently in Milan, my mattress at home is back to being a family area and my Kitchen Aid thanks for having completed his days of unnecessary ornament. So here I am again!
so I celebrate this new beginning:

pears and chocolate cake with caramel icing and chocolate peanut

• 175 g flour 150 g sugar 70 g
• melted butter 25 g cocoa
• 8 g baking powder (half a bag) 1 egg
• 3 pears
• caramelised peanuts
• 70 g of dark chocolate

You can work in a food processor or even with the blender: add flour, cocoa, sugar and yeast, add the egg and finally the melted butter. Pour into greased and floured baking pan.
cut the pears into small pieces and arrange them into batter pushed in.
Sprinkle the surface of the cake with crushed peanuts.
Cook the cake for 30 minutes at 170 degrees in the oven fan.
Remove from the oven the cake, let cool then arrange on a grid.
Melt the chocolate in a double boiler, then drip onto the cake with a spoon or a cornettino made with baking paper. Garnish with some caramelized peanut.