Visualizzazione post con etichetta style. Mostra tutti i post
Visualizzazione post con etichetta style. Mostra tutti i post
giovedì 2 febbraio 2012
mercoledì 18 gennaio 2012
venerdì 30 dicembre 2011
sabato 10 dicembre 2011
martedì 22 novembre 2011
sabato 12 novembre 2011
domenica 30 ottobre 2011
sabato 24 settembre 2011
Kitchen style: Sunday brunch
Anche in cucina, inutile dirlo, ci vuole stile...
Eccovi un paio di suggerimenti per un brunch domenicale easy&stylish da dedicare alle vostre persone speciali.
Si inizia con una ricetta del mitico Ale Borghese (che adoro..):
un plumcake salato e tricolore, con zucchine, pomodori secchi e formaggio camembert.
Also in your kitchen some style is necessary...
So here there are a couple of recipes for an easy&stylish Sunday brunch for your special people.
Start with my beloved Ale Borghese's recipe:
an italian plumcake, made with squashes, tomatoes and camembert cheese.
italian plumcake
E poi si prosegue con il dolce: un altro plumcake alle banane e noci. La ricetta viene da "Cook yourself thin", un'altra delle mie passioni!
And then the cake: a banana loaf from "Cook yourself thin" recipes (I love it...)
Banana Loaf
Ingredients
50g butter
175g light brown soft sugar
2 medium eggs, lightly beaten
350g peeled ripe bananas, mashed
200g self-raising flour sifted
½ tsp salt
½ tsp bicarbonate of soda
75g walnuts, roughly chopped (I used pecans, I was out of walnuts) and 6 walnuts halves
Preheat the oven to 180oC/fan 160oC. Line and grease a 1kg loaf tin. Cream the butter with the sugar in a large mixing bowl until the mixture is light and fluffy. Add the beaten eggs, and gradually whisk them into the butter and sugar. Add the mashed bananas and beat the mixture well. Carefully fold in the flour, salt and bicarbonate of soda. Stir in the walnuts. Put the cake mixture into the prepared loaf tin and decorate with the walnut halves, pressing them gently into the mixture. Bake for 1 hour to 1 hour 15 minutes, until the cake has risen and us golden. Allow to cool.
175g light brown soft sugar
2 medium eggs, lightly beaten
350g peeled ripe bananas, mashed
200g self-raising flour sifted
½ tsp salt
½ tsp bicarbonate of soda
75g walnuts, roughly chopped (I used pecans, I was out of walnuts) and 6 walnuts halves
Preheat the oven to 180oC/fan 160oC. Line and grease a 1kg loaf tin. Cream the butter with the sugar in a large mixing bowl until the mixture is light and fluffy. Add the beaten eggs, and gradually whisk them into the butter and sugar. Add the mashed bananas and beat the mixture well. Carefully fold in the flour, salt and bicarbonate of soda. Stir in the walnuts. Put the cake mixture into the prepared loaf tin and decorate with the walnut halves, pressing them gently into the mixture. Bake for 1 hour to 1 hour 15 minutes, until the cake has risen and us golden. Allow to cool.
ENJOY YOUR SUNDAY AND BE STYLISH!
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