Tag Archives: bicolore

The witch’s Halloween souffle’ (-12 weeks)

Recipe 28:This Halloween i really didn’t have the time to organize a fancy dress party and not even a real Halloween menu, but i have still invited some friends at home. So i simply decided to stick to the orange as an Halloween theme and i made pasta with pumpkin and mushroom, and this double color souffle that i always loved.

Very delicate in the taste, it’s made by vegetables and besciamella sauce mixed together. Here are the ingredients: 500 gr. of frozen chopped spinach, 250 gr of carrots, 50 gr of butter, 3eggs, 30 gr Parmesan, 50 gr flour, 300ml of milk, salt, nutmeg.

Wash, peal and boil the carrots. When ready cut them finely and place it in a pan with 25gr of butter. In the meantime, boil also the chopped spinach and when ready, drain them and leave it in one side to cool down.

Add to the carrots 25gr of flour and 125ml of milk and mix it all for around 10 minutes, or until it gets thick. You will create in this way a light besciamella that you will need to let cool down after adding the 15gr Parmesan, the salt and nutmeg.

When the spinach are cold, add a yolk egg  and mix. In another pan you will prepare some more besciamella also for the spinach: 25gr butter with 25gr flour and around 150-200ml of milk. Stir all until it get thick and when a bit cold, add it to the spinach with 15gr Parmesan and some salt.

Add to egg yolk to the carrots too and put all the white parts of the egg to whip up in the mixer. 2 parts of this will need to go in the carrots and one part in the spinach.

Now let’s prepare the backing pan putting some butter on the inside, covered in flour to don’t make the souffle’ stick. Place the spinach mix first and then the carrots one.

At this point my mum use to cook this in teh oven but a “bagno maria” so in another conteiner with boiling water. In this way the souffle is not in direct contact with the hot. I didn’t have any other big container so i place it in the oven at 200 degree for one our with a bit of pieces of butter on the top. It was really good anyway…maybe a bit harder than a souffle’, but still easy and nice.


When the souffle’ is cooking, don’t open the oven or it will collapse. When you think is ready, try a tooth pick in the inside and if it’s dry, you can directly turn it on a plate and serve it. If you will wait it will collapse again.

So serve it hot straight away. I added some Parmesan but also without it’s very good. Enjoy!

PS. Beh  mamy non m’e’ venuto male anche se non l’ho cotto a bagno maria no? Il problema e’ che per farlo staccare dal recipiente ho aspettato e come volevasi dimostrare mi s’e’ ammosciato e la parte arancione quasi non si vede. Ma che buono!

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My birthday cakes: apple and double color ciambellone

Recipe 105: And also this year my birthday arrived…and this needed to be a special TILT birthday, so i decided to cook my favorite dishes all in one dinner!

I started the preparation the night before with the cakes because i wanted to bring one at work and i wanted to have a double choice in my dinner…so finally i cooked 3 cakes: 2 ciambelloni with apples and 1 double color ciambellone.

Ingredients for one cake: 3 eggs, 150 gr sugar, 300gr flour, 80-100 gr butter, 1 glass of milk, some baking powder, and add 2 big appleas and some cinnamon if you want an apple cake or some chocolate if you want a double color one. Finally i bought some colorful sugar to finish the cakes…exactly like my mum use to do it when i was in primary school.

Mix the 3 entire eggs with sugar until create a cream, then add some of the flour and mix again. Put the butter on the fire and when melted add it to the cake. Add the rest of the flour and mix again until becomes very hard.

At the end add the milk with the baking powder and keep on mixing. Then cut the apples in very little pieces and just put it  with the rest. The cake is all here, very simple and quick, but everyone will like it.

Now put some butter in all the mold and pass then some flour in it. Like thsi the cake won’t stick to the mold.  Then put the mix inside and cover the cake with some funny and colorful sugar sprinkle.

Put in the oven for one hour at 180 degree. Don’t check the cake before than 1/2 an hour at least or it won’t grow up anymore. Open the oven just when you think they already grew up enough.

The easy alternative to this cake  is with chocolate. Put some of the mix just prepared,in a little mold and add to the rest of the mixsome chocolate in pouder. Before to add to the rest the chocolate mix, I also put some little pieces of chocolate inside and i covered it with the rest. The last touch will be the chocolate sprinkles on top.

This is the final results of the cakes i had at home, and the following one is the cake i did to bring it at work! They exactly look like my mum’s cakes!

PS.: ciao mamy, che ne pensi? E’ bella come quella che mi facevi tu alle elementari????io direi che ci sono andata vicino, ma la prossima volta devo controllare meglio la cottura. Vabbe per il momento mi accontento! Le due piccole sono quelle che ho fatto per la casa, mentre la grande e’ quella per l’ufficio.