Elegant everyday easy recipes

Welcome back my friends! I am coming back and look forward to tell you about my new favourite recipes.

Christmas is coming! At this special moment when all family is together at festive table, all of us is waiting something new… And now I offer you to bake a big big cake – a giant muffin cake!

In this post I will tell you about:
- ingredients for Rich Nut Carrot Cake,
- tips and method how to prepare professional butter cake, and also
- equipment which you need to get to make this giant muffin cake.

Rich Nut Carrot Cake Recipe

Ingredients:

Butter 400g,
Brown sugar 500g,
Salt 8g,
Eggs 300g,
Cake flour 500g,
Baking powder 15g,
Baking soda 1,5g,
Cinnamon 2,5g,
Walnuts 300g, finally chopped,
Carrots 200g, freshly grated,
Nutmeg 1g,
Milk 450g.

The Method of preparing the Rich Carrot Cake is in the following post named Creaming method how to prepare butter cakes.

To make this Giant Muffin Cupcake you need to get the next equipment:
1. Giant Cupcake Cake Pan
2. Professional Stand Mixer

Thank you and Merry Christmas! Hear you in the next 2012 year!

Tagged as: Cakes and pastries, Central Italy, Desserts, Dolci, Italian recipes

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Herbs play an important role in Italian cooking. Their aromatic flavour adds depth and interest to what is essentially plain cooking based on fresh ingredients. It is impossible to imagine roast chicken or veal without sage or rosemary, or tomatoes or pesto without basil.

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Tagged as: basil, herbs, Ingredients, Italian recipes, Southern Italy

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After Spain, Italy is now the second larger producer of olive oil in the world. Unlike other oils, which are extracted from the seeds or dried fruits of plants, olive oil is pressed from the pulp of ripe fruits, which gives it an inimitable richness and flavour. Different kinds and sizes of olives grow throughout Italy, and the oil they produce are very varied.

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Tagged as: Ingredients, olive oil

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Original Italian name: Filetto alla Rossini
Place of Origin: Marche, Central Italy

Although Le Marche region is still largely undiscovered by the tourist industry, from the culinary point of view, the character of this region is quite unique. While the cuisine in neighboring Umbria is for the most part simple, the people in Marche have expensive and sophisticated tastes, though they do not indulge these to excess. Even the most magnificent stuffing for suckling pig is invariably originated in the traditions of county cooking.

Even in Gioacchino Rossini’s time, cooking and eating well were considered important. This Fillet of Beef recipe is dedicated to the composer Rossini, who lived in the first half of the 19th century. After the composer and maestro of italian opera went into voluntary retirement, he devoted time to his hobby, the buona tavola. After his death, he left several recipes which he had invented himself. Furthermore, many cooks had dedicated their own creations to him. As the result, today there are more then a hundred dishes with names bearing the tag alla Rossini.

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Tagged as: Beef, Central Italy, Italian recipes, Main courses, Secondi

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Well, Christmas is coming. I wish All My Readers A Merry Christmas and Happy New Year!

At this special moment I wish to share my favourite and delightful pastry recipe of both Italian and French cuisine. It’s a Almond Biscotti that perfect designed to be dipped into your best-loved cup of coffee.

Other Italian name of this biscotti is Cantucci. They are hard, high-baked lozenge-shaped biscuits. When moistened, they become deliciously soft and crumbly. In Tuscany, they are usually studded with almonds or other nuts and flavoured with vanilla or aniseed.

Cooking these biscotties I used the Bar method. Finally I got diagonally cut almond biscotti compare to round biscuit shape ones.

If you wish to make a very special salad to your festive Christmas table please see the Fruit Salsa recipe from my French Cooking Blog.

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Tagged as: Dolci, Italian recipes, pastry

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Baked Lasagne with Meat sauce is just one of many others Lasagne variations but it is the most popular throughout Italy.

Other ingredients can be added to lasagne, such as sliced cooked meatballs, sausages, zucchini, eggplant. It is best to add only one of two ingredients to lasagne. So there are three main types of lasagne -meat, seafood of vegetable lasagne.

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Tagged as: First courses, Italian recipes, Pasta, Pasta sauce

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