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of a pumpkin soup and the unexpected bonus that made me so happy!

Good evening everyone! Back with another German-inspired recipe: pumpkin soup. Now let me tell you what to pumpkin soup. About three years ago these periods came back to Naples from a six-month stay in Vienna. Shares them home with Manu, a charming youngster, you can say the stereotype of what is considered part of the Austrian Sissi. This young man is actually originally from Melk and his family own a farm specializes in gourds and derivatives. Always the young man that was, and I think it is still somewhat negated in the kitchen, but the one and say the only thing that was really well prepared pumpkin soup. Look was divine and the weirdest thing was that I did not see how the mica prepared! No! Absolutely! I mean not to take too for long, for me the pumpkin soup is the most intense months of my life: the heart recipe. Now that I went to Germany, I found the recipe, I tried it and it seemed almost the same as preparing Manu. Do not tell you how happy I was. E 'for this recipe that takes advantage of the heart to thank Amber Gattoghiotto for choosing me for his sweet prize, my first premiooooooooooooooo grazieeeeeeeeeeeeeee O_o Thanks thanks thanks!

Now, before you return the gift to other 10 foodbloggers, I will explain quickly the pumpkin soup!

pumpkin soup for 4 people

1 kg pumpkin
1 liter of vegetable stock 1 carrot

1 rib of celery half
medium potato (I open a parenthesis here: Manu I used the celeriac, who once gave a shake of her creamy texture without adding the potato. Celeriac in Naples I do not find it easy to own and so I use the celery and half a normal potato just to give creaminess)

1 clove garlic 1 red onion, sage and rosemary


extra virgin olive oil salt and pepper

In a large pot sauté the garlic first and then deletion. Then sauté the onion without burning it or else it becomes indigestible. Now add the celery, carrot and potato cut into pieces as rosemary and sage. Let simmer for ten minutes over medium heat and cover for about 10 minutes. Add the pumpkin yet also cut into chunks, cover with the broth and simmer until the pumpkin is soft and the soup reaches the desired consistency. Add salt and pepper and pass through the mixer. Serve with a drizzle of olive oil to raw (it would be better pumpkin seed oil 'Kuerbiskernoel' ... alas ... no dots) and croutons. It is a pleasure to eat that is light and ... which never hurts!


And now .............. Ladies and Gentlemen, I present the award with such tenderness that has given me Amber!

To repay his kindness hours will award the coveted premium between 10 foodbloggers I feel closer to me and I consider inspired from heaven ... rigorous course in any order (provided that Mamma Iana was among the 10 but has already received the award, and flab!):

Strawberry & Lemon
Cardamom & co
Anise & Cinnamon
Ladle & Kettle
Cat Gourmet
Diary of a Passion
Naked Lunch
Scent of Mother
The icing on the cake
flower Shortbread

Those who receive this award may, if it is of course, give it in turn to 10 foodbloggers: to me it seemed like a very nice ^ _ ^ One of the difficult tasks that should be the recipients of this award is also to indicate the 10 things that make him happier ... Here are my
:

- see the sun after days of rain
- create anything, just be created
- surprised to see dogs on the street looking at me and steal a caress
- walk in the meadows
- embrace ^ _ ^ my half
-
cuddle in the kitchen - the organization absurd dinner with my college friends and spend the entire evening to make gossip
- traveling, always traveling, only
travel - go to the grocery
- search for prey at night the night of course ... eh ... is a long story!

Thanks Amber for making me this wonderful gift! You changed my day to so well (too bad you can not see the attached hand gesture!) ^ _ ^

hug you all and see you soon!

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delicate Birnenkuchen

In the wonderful book purchased in my travels German, one of the first recipes you see this: the Birnenkuchen or the pear pie. Now pears in pastry with the boom of the ricotta and pear cake, let's have a little 'used and abused: with ricotta, walnuts, and chocolate white and so on. To me, among other pears do not even particularly love this cake especially liked for its simplicity: only pears, pine nuts and raisins. And believe me sometimes the rewards simplicity: it is delicate, crumbly, moist to the right place, in short, I could not expect better from my recipe made in Deutschland. Let's see how it is made
Then this little girl!

Birnenkuchen (from the book Backen, NGV issues, of course in German and some small change ^ _ ^)
order a cake from 22 + 3 cm in diameter or cupcakes for a bigger pie to be 28 cm in diameter.


300 g butter 400 g flour 00 g sugar 200

1 egg yolk 1

a pinch of salt 4 pears
Williams

100 g raisins 50 ml of sweet wine

pine nuts 50 g icing sugar for dusting

Place the flour on a work plan, work to center of the eggs, 160 g of sugar and salt. Quickly cut the butter in flakes and mix all the ingredients as possible. Wrap the dough in plastic wrap and let rest in refrigerator for 30 minutes. Meanwhile turn the oven to 160/180 degrees. Cut pears into cubes not too large. Meanwhile soften the raisins in hot water first and then leave to soak for 10 minutes in the wine. Toast pine nuts in a pan without adding additional fat. Now we combine pears, raisins, pine nuts and the remaining 40 g sugar: this 'salad' will be the filling for our pie. Grease and flour pan (I used a cake ring from 22 + 3 cm in diameter tart molds portion). Take the dough from the refrigerator and roll out thin (half inch) coat the bottom of the cake, filled with pears and cover with remaining dough. Shape the edges, prick with a fork and bake whole surface. Should be cooked to medium height pr about 1 hour. Do not be alarmed if during cooking the pasta goes limp on pears: it is normal, it should do, so the surface of the cake will follow the outline of the pears. Once outside, let cool, remove the ring and decorate with powdered sugar.
I assure you, is a goodness. I made it last night at 10 and is already over. All, including the cakes! A

baciooooo ... soon another recipe (salata. ...) made in Deutschland!

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Strolling between Germany and the Netherlands

We stayed with me that I had to leave Friday 5 for Germany and I had an impending examination of the history of Christianity. Now that the exam went pace around the second century Christian, I can finally tell you all about my trip. I went with my half sister, fiance and attached, for a stroll in the Ruhr that in 2010 European Capital of Culture. Since the city of Krefeld as a starting point, we visited Bonn, the market in Venlo (the Netherlands, there two steps), Aachen (which for the uninitiated is the German name of Aachen), the Zollverein and the Gasometer ( two industrial plants converted into exhibition spaces in the province of Essen), Duesseldorf and a small hamlet called pseudomedievale Burg Linn. A special thanks goes to my half sister and her boyfriend: they now live on German soil for over a year and go these days, though few, together it was really good! Then (I mean not really ...) Friday was my birthday and I have kids prepared a very special reception, complete with delicious cake and the award-winning pastry Heinemann 24 candles that engulfed the said wax cake ^ _ ^
Also during our travels I was able to use for the first time a digital SLR .. . In fact you should know that I have always done with a compact camera photos miserissima. To learn a minimum of technique at some point I started to use an old SLR with a roller. Then I saw the light in Venlo: Frank (the boyfriend of my sister's boyfriend) asked me to use for an entire day his Nikon mega hyper and full of keys with a goal luuuuuungo luuuuuuungo luuuuuuungo! The pictures you see are partly the product of this first meeting between the woman and machine.


few days before leaving, Sarah Strawberry & Lemon introduced in a discussion on facebook donuts dilemma: how do, special recipes, personal experience. Since then I went into my head that as soon as I arrived I could have eaten a Berliner (or donut donuts German) - see photo. Here in Naples at carnival and I do more, to be good tourists who are curious, I could not feel bound from the tasting! I think my face speak for itself ...



This is a picture of the many I took at the market of Venlo.
Venlo, just 30 minutes from Krefeld, is a small town fun animated by a lively market where they sell everything: fresh and dried fruit, flowers, fabrics, everything you need for dogs and cats, I know you're not to describe the amount of wonderful things I've seen, but what to do master are cheese (see above photo). Among the many wonderful things that Linda and Frank have done for me and Matt, I would stress that in our suitcase stuffed frog to 4 Dutch cheese, including a goat that is one thing moving!! In fact it is already almost over .... cholesterol and triglycerides? Bah ... Danacol exist ... ^ _ ^

Now run away, but I anticipate something on the next recipe: I you think I went to Germany and bought a book German pastry? Pay your bills: I only say that the book that is called backen and says it all!

hug you all!

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Gateau, bad or cat?

Hello! Let me tell you how things are going these days. Friday 5 am leaving for Germany, returned on Monday 8 and Wednesday 10 February at 8:30 in the morning is my last review of the history of Christianity. This little thing from nothing carries a book of type 1000 and odd pages with chapters long and endless discussion sull'apologetica Christian and Asian eresiologi. In recent days I have really dragged to study, any excuse was good to get up from his chair, groom among the blogs, listen to some 'music ... that in this latter step, the Chapter VI on the age of the Antonines had seemed destined to never have run. Yet when it seems that everything goes wrong, the last page and see the light without even realizing it, I found myself yesterday afternoon to have miraculously finished. It was urgently necessary even a small celebration, a habit with which to reward my weary limbs! And so I made a cat potatoes (the only good thing for which I had all the ingredients are available).
Now let me tell you what a cat.
For all those who live in the surrounding Campania explanation is superfluous: here everybody knows what a cat, one of the great glories of Neapolitan cuisine. For the rest of Italy or bad the cat population gets its name from the French gateau (cake) in Campania, it indicates a similar preparation made from boiled and mashed potatoes, milk and eggs. I do not think of making a mistake if I say that the glory of the kitchen has warmed the hearts of virtually every resident of Naples, his goodness is reassuring to know the house, a mother knows. It 's why I got to celebrate a cat. The doses, being something so homemade, unfortunately, by eye, but I will try to be as accurate as possible. We export the cat!

for a cat of about 22 cm in diameter (there we are made out of two)

4 large potatoes 2 medium eggs

250 ml of milk, 50 g grated parmesan

200 g smoked cheese mountains Lattari (provola must be good for goodness sake) diced cooked ham 100 g


breadcrumbs salt and pepper butter


Before starting a small note: it is said that cats do you take, the more we find. Some people make the mozzarella, provolone, mortadella, ham and so on. I personally prefer the provolone and mozzarella (the mountains above Sorrento Lattari-for clarification) from that nice smoky flavor, while I prefer the mortadella ham, more delicate. But the fact remains that you can put in almost everything, provided it is a sliced \u200b\u200bcheese and it's good. Continue.

Boil the potatoes, peel and mash masher. Put the mashed potatoes in a large bowl. Aggungere the eggs, milk, Parmesan cheese, salt and a little 'pepper and mix everything with your hands-is so much fun! Now add the cheese and ham cubes or cut or rags, as you prefer. Now take your pan, and imburratela cospragetela breadcrumbs (like you do when you greased and floured, but here it is buttered and bread crumbs!). Now pour the cat, level the surface and sprinkle with breadcrumbs. With your fingers scoop so many flakes of butter and arrange a more or less regular intervals on the cat. Now bake in preheated oven at 200/220 degrees for about half an hour, until the surface is golden brown. This is the hardest part: the cat usually gives off a heady aroma, so you will be tempted to eat it immediately, fresh from the oven! Do not you dare, otherwise you will run to the burns unit! The cat is deadly! We have to wait half an hour, which is cold to taste it right! So once waited long enough to save your life, you can cut it into slices and serve!
Bon appetit, indeed as they say in German-speaking northern Guten Appetit, or as they say in German-speaking South Mahlzeit!

soon!!

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Bavarian black with orange and cinnamon caramel

And finally I'm back with a nice sweet little thing! You must know, and maybe some of you will know that a few weeks ago spotted the blog and its simply heavenly dEleciously contest. I meditated for a long time: whether to participate in, what, and how to match without falling into obvious citrus and chocolate (aka the ingredient required). You will ask, but why citrus? And I say, because for me the chocolate, what makes me really mad, it's dark and go strictly with cinnamon and orange. Point. So if I just wanted to participate in the contest of Ele, I would have done only with these three ingredients: the pinnacle of enjoyment for me.
So I thought, I thought, and between one and another chapter in the history of Christianity and a cult eriticale of the second century AD (February 10 I have yet another examination of the history of Christianity, to be precise), I finally decided. I propose a Bavarian, very classic preparation you say, but it has its strong taste of dark chocolate combined with the freshness and sweetness of the orange and soft cinnamon caramel: all on a sponge cake black & white version Rum and flavored with orange.

Bavarian black orange caramel and cinnamon
Ingredients for a Bavarian of about 11 cm in diameter

For the sponge: 2 eggs

75 g flour 75 g sugar

peel grated 1 / 2 orange
a tiny pinch of
salt 2 tablespoons unsweetened cocoa

Preheat the oven to 160/170 degrees. Beat eggs with sugar at room temperature for a long long time (like 15-20 minutes) until tripled in volume. Add the sifted flour, mixing very slowly from the bottom up, then orange peel, and finally the salt. Grease and flour your mini-mold and pour a sparse half of the dough. Gently add the other half the sifted cocoa powder, once built to pay even this mini-mold in a spoon, being careful not to overlap with those black tablespoons white. When finished, take a toothpick to mix the dough and enjoy the black and white, so just get a marble effect. Bake for 35/40 minutes as usual NEVER open the oven half an hour before it is passed and to do the knife test to see if the sponge is cooked. Remove from oven and let cool on a rack. Step 1: Completed.

For the Bavarian cream with cinnamon caramel (recipe by Pierre Hermé 'desserts préférés Mes' p. 146)

125 g cream 35 g sugar 140 g of milk
fresh whole
1 / 2 stick of cinnamon a good divided into two
2 g gelatin 2 egg
average

Soften gelatin in cold water. Fit not too much cream and set aside in a cool place (these days out on the balcony is perfect ^_^). Bring the milk to a boil: melt together in a saucepan over low heat a tablespoon of sugar and cinnamon together. When the milk boils, turn off the heat and set aside. Once ready pour the hot milk caramel and put on the fire. Stir to dissolve the caramel for good. When it boils remove from heat and strain the milk. If you want you can rinse the cinnamon and let it dry with a view to next use. Now squeeze the jelly. Assemble the 2 egg yolks with remaining sugar, add the hot milk scented with cinnamon and put on very low heat: be careful mixing with a wooden cucchaio and not to exceed the 85 ° - for mere mortals who do not equipped with a thermometer, practically it must not boil, otherwise it becomes a subspecies of pancake water, yuck! In short, this cream to thicken anglaise and set aside until it is cold. At this point, add the gelatin and sieve. Combine that remains of the poor previously whipped cream and pour the mixture into a mold round slightly smaller than the mold that you will use for the cream (so that when Mounting the Bavarian white not see). It must be about 1 cm thick or so. Unfortunately, the rest of the cream is eaten soooooo easily! Put this Bavarian cinnamon candy in the freezer until further notice. Step 2: Completed.

Bavarian dark chocolate and orange
100 g of milk, 2 egg
average

40 g sugar 60 g dark chocolate very good, I recommend

2 g gelatin 125 g of fresh cream 1 tablespoon
orange juice

Soften gelatin in cold water. Heat the milk and keep aside. Melt the chocolate in a double boiler and in the meantime just mount the egg yolks with sugar and add the milk hot. Thicken on the fire just as I described a few lines higher. Once ready, the cream should be made to cool slightly then add the melted chocolate. Add more orange juice. Whip cream and squeeze the jelly. Combine it with chocolate sauce, sieve and add cream. Now we have to be timely in the assembly: the Bavarian as such tends to harden rather quickly. Then in step 3 to complete and pass the grand finale!

For the grand finale!
Cut the sponge cake at a height of about 1 cm and a few millimeters, not more. Adagiamolo the bottom of our mini-mold and prepare a wet from water, sugar, rum and orange peel (all strictly to eye ... forgive me!). Dampen the sponge and prepare a pastry bag to apply a thin, even layer of Bavarian chocolate. Remove the cream from the freezer with cinnamon and place the center of the mini-mold (I try not to touch the edges) and complete the remainder of Bavarian chocolate. Try to be careful and do not leave holes. Now put the Bavarian fast for at least an hour in the freezer and then in the fridge. Complete with a topping of chocolate or a glaze. I preferred the topping because Coooooool coooooola more and more I sbaaaaaaaavo.

's all. The Bavarian is gone within a few nanoseconds. The contest is called 'lick your fingers' and me and my sweet half the licking we all twenty! And after all this I think is essential.

With this recipe I participate in the contest: