Laguna stories… Flamingos and more…

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Finally! The spring has arrived in Italy… with the blue sky and the hot sun just as it should be. I love this time of the year when you can go outside Rome and immerse yourself in the waking up nature. And what`s the best, you need less than 2 hours to do so! Splendid flamingos, friendly deers together with an intoxicated freshness of the air and  intact landscape. This and more you will find in Argentario region. Laguna di Orbetello, La Feniglia are the must haves for all nature lovers!

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Macarons – my favorite French treat

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Hi there, today I can finally share with you my recipe for famous macarons…  This legendary little almond treats seem to be quit easy to make but… they are really tricky, little things… It took me quite a while to achieve the right texture and consistency but finally  I did, so here you are… the recipe with a few tips and tricks…

Eccomi qua… finalmente posso condividere con voi la mia ricetta per i famosi macaron… Questi piccoli biscottini di mandorla sembrano molto facili da fare… ma in realtà non lo sono proprio. Ho messo un bel po’ di tempo per raggiungere la giusta consistenza e forma dei biscottini, ma finalmente ci sono riuscita ed ecco posso condividere con voi la ricetta insieme a qualche trucco…

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Ingredients (for around 50 shells)/ Ingredienti

90g white eggs (2 days old)/ albumi

30g fine sugar/ zucchero fino

110g almond flour/ farina di mandorle

150g confectionary sugar/ zucchero a velo

3tbsp cocoa powder/ cacao

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Start with beating the white eggs (the best are 2 days old). Once you reach a soft peak start adding the fine sugar little by little till achieve a hard peak. So now, your French meringue is ready. In the meanwhile, sift the almond flour together with the confectionary sugar  and the cocoa powder to get ride of any lump. Add the mix to the meringue and start whisking till you reach the right texture, it took me quite a while to reach the right one (to control the density of the batter whisk gently, even a couple of strokes more can change the consistency). Once your batter is ready put it to the sac-à-poche and start making the little circle on the paper sheet.  Now, be patient and let the macarons dry out… only in this way they will have a perfect, crunchy shell and a rich, chewy inside… Once you are completely sure the macarons are dry bake them in 150C preheated oven for 12 minutes. You can fill the macarons in classical butter frosting or chose the salted caramel sauce.

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Per preparare i nostri macaron lavorate gli albumi con la frusta (meglio usare quelli di 2 giorni). Una volta ottenuta una consistenza spumosa aggiungete man mano lo zucchero fino, fino ad ottenere la classica meringa francese (gli albumi diventano fermi e lucidi). Nel frattempo setacciate la farina di mandorle insieme con lo zucchero a velo e il cacao. Quindi aggiungete la vostra mistura nella meringa e mescolate  fino ad ottenere la consistenza giusta (ci vuole un po’ di pazienza per capire la consistenza non troppo densa né troppo liquida… vi consiglio di essere molto delicati… in questa fase ogni giro della spatola conta…) Una volta pronti potete trasportare il vostro impasto in un sac-à-poche e cominciare a creare i piccoli cerchi sulla carta forno. Quindi fate riposare i vostri macaron perché si devono asciugare bene… così avranno la forma perfetta cioè saranno croccanti fuori e ricchi e un po` gommosi dentro. Quando siete sicuri che i vostri macaron si sono asciugati potete infornarli a 150C per 12 minuti. Potete farcirli con una classica crema di burro, crema di mascarpone oppure come me con una marmellata di arancia.macarons1

Buon appetito!

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Perfect winter breakfast – homemade Nutella

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I start my day like every typical Italian… from a cappuccino and some sweet things which give me the energy for the whole morning. My favorite treat is, however,  a Nutella cream spread over the top of a still warm French baguette (in this way they give me even more energy!). In Italy you can find many huzelnuts- chocolate spread so you don’t have to go always for the famous Nutella… but what about making the homemade Nutella…? It’s even more tasty and surely more genuine… Let’s try then… !

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Ingredients

100g of hazelnuts (peeled and rosted)

100g of fine dark chocolate

50g of fine milf chocolate

120g brown sugar

150ml milk

3 tbsp arachide oil

1 tsp vaniglia extract

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Start with mixing in the food processor the hazelnuts and the brown sugar till create the elastic dough (it will take around 5 minutes). In the meanwhile, warm up the milk in a casseruole, add a vaniglia extract, turn off the heat and add the finely chopped chocolates (if you prefer more Nutella taste add more of milk chocolate and reduce the amount of the dark one). Stir till completely melted.

Turn on the heat, add the arachide oil and the hazelnut mixture. Cook for 5 minutes over the mild heat, keep stirring.

Once the texture becomes imperfectly smooth, transport your homemade Nutella cream to the jar and let it cool down completely. So your homemade Nutella is ready to be tasted…

Buon Appetito!

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Best gingerbread cookies – very easy recipe!

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Today I’ve prepared for you the most sought-after Christmas recipe… the gingerbread cookies! It’s the best idea for sharing the holiday spirit with others… Just prepare for them the best gingerbread cookies! My recipe is super easy and quick… Hope you like it!

Questa volta ho deciso di fare una traduzione italiana della ricetta per i gingerbread cookies (i biscotti allo zenzero e cannella). Carissimi amici che avete assaggiato e gradito questa ricetta… Eccola per voi! Molto facile e molto veloce!  

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Ingredients/ Ingredienti

250g butter/ 250g burro

80g brown sugar/ 80g zucchero di canna fino

tbsp honey/ 1 cucchiaino di miele

1/2 of vanilla stick (metà di un bastoncino di vaniglia)

2 yolks/ 2 rossi d’uovo

350g flour/ 350g farina

gingerbread spice/ miscela di spezie per gingerbread, che potete anche fare da soli (canella, zenzero, chiodi di garofano e cardamomo)

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Preparation

Put into the food processor the room-temperature butter, add the sugar and the honey. Mix till fluffy. Add the yolks (one a time).

Add the flour toghter with the spices. Once the texture is wet-sand-like, work the dough quickly with hands and form the ball. Wrap it into a plastic wrap and put into a fringe for about an hour.

Once the dough get solid, take it out of the fridge and roll out between two sheets of baking paper. Cut out the cookies using the Christmas cutters. Bake your gingerbread cookies into the oven, preheated to 180 C, for about 10 minutes.

Preparazione

Mettete nel robot il burro a temperatura ambiente insieme allo zucchero e al miele. Fateli amalgamare bene fino ad ottenere una consistenza quasi spumosa, quindi aggiungete i rossi delle uova (uno alla volta).

Infine aggiungete la farina con le spezie. Trasferite l’impasto sulla spianatoia e formate velocemente un panetto. Copritelo con la pellicola e mettetelo nel frigo per circa un’ora.

Quando l’impasto si è solidificato, tiratelo fuori e stendetelo con un mattarello, mettendolo tra due fogli di carta forno. Una volta steso, cominciate a ricavare i biscottini usando le formine natalizie. Infornate i vostri biscotti per circa 10 minuti nel forno preriscaldato a 180 C.

 

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You can decorate the cookies using the homemade icing sugar…

Potete decorare i vostri biscottini con la glassa. Amalgamate lo zucchero a velo con un po’ di albume e succo di limone fino ad ottenere una consistenza densa. Trasferite il composto in un sac-à-poche e cominciate a decorare i biscotti!

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Buon appetito!

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Christmas tree lace ornaments… DIY

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Xoxoxo… 10 days left! Have you already decorated your Christmas tree? Today I’d like to share with you my idea for DIY lace ornaments. My Christmas tree’s decorations are very delicate, this year I’ve chosen my favorite rose gold and cooper colors which I mixed with white and ivory lace ornaments made by me… they look really gorgeous, especially when the lights are on… Love the effect! Hope you too!!!

Tylko 10 dni pozostało do Świąt! Udekorowaliście juz swoją choinkę? Jesli nie, mam dla was bardzo prosty i oryginalny pomysł na ozdoby choinkowe wykonane z.. koronki! Ja w tym roku postawiłam, w dekorowaniu, na moje ukochane kolory czyli rose gold i miedź… w połączeniu z bielą koronkowych ozdób i światełek, choinka prezentuje sie bardzo subtelnie… i to właśnie na takim efekcie mi zależało… ! Mam nadzieję, ze Wam też sie podoba!

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What you need for making the lace ornaments are just two things: a lace and a wire… just simple as that:

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Merry Christmas!

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Winter recipe… Baked camembert with cranberries and walnuts

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Today I’d love to share with you an extremely tasty idea for a winter appetizer… Baked camembert with cranberries and walnuts accompanied by citrus-flavour honey and French bread will surely steal your heart… especially in the long, winter evenings…

Dziś przygotowałam dla Was jeden z moich ulubionych zimowych przepisów… Pieczony camembert z żurawiną i orzechami włoskimi w towarzystwie miodu cytrusowego i ciepłej bagietki, z pewnością skradnie Wasze serce…. w szczegolności podczas długich, zimowych wieczorów….

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Ingredients

camembert cheese

25g cranberries

25g walnuts

2 tsp honey ( I used the citrus-flavored one)

rosemary

bread or baguette

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Preheat the oven to 180C. Cut the top of Camembert cheese and put inside the cranberries, the rosemary and the chopped walnuts. Pour over the honey. Bake for around 15 minutes till the cheese melts. Serve hot with the bread or warm baguette.

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Buon appetito!

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Best Christmas decoration idea… and little present!

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Xoxoxo… Today I have for you a little present… The festive illustrations, designed by me which you can easily print out and frame, creating an original Christmas decoration! I used simple, white Ikea frame but I really like the effect! Hope you like it as well!

Dziś przygotowałam dla Was mały prezent. Dwie ilustracje, zaprojektowane przeze mnie, ktore z łatwoscią możecie wydrukować i oprawić w ramki. To świetny pomysł na oryginalną świateczną dekoracje! Ja użylam zwykłych, białych ramek z Ikea, ale efekt bardzo mi się podoba… Mam nadzieje, ze Wam również!

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Here are the illustrations, click on the image to open a PDF file.

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Enjoy!!!

 

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Sweet Christmas present – Raffaello inspired

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Today, I’d like to share with you my recipe inspired by the famous Raffaello from Ferrero… I think that almost everyone knows about this little coco- almond, snowball-like praline. My version has more solid texture but it´s the same, rich coco flavor. What´s more, I’ve decided to add the cranberries which bring to the praline the perfect balance between sweet and sour…!16b

Ingredients (for abound 20 balls)

240g white chocolate

3 TBS coconut milk

desiccated coconut

50g whole almonds

50g cranberries

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  1. Start with melting the white chocolate in the bain-marie. Once it´s melted add the coconut milk and stare till tick. Let it cool dawn completely (you can put the pastry in the fridge).
  2. Make the balls, put the almond and the chopped cranberries into. At the end, roll the balls into the desiccated coconut. Let them cool down in the fridge. Now just enjoy your home-made Raffaello!

 

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Buon appetito!

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