Focaccia alla salvia
di Alessandra
Uso del Blog per scopi privati: giulio, ti prego, non leggere....
English Version Below
Uso del Blog per scopi privati: giulio, ti prego, non leggere....
Tortiere col fondo amovibile:
1 rettangolare
1 rettangolare lunga e stretta, per tarte
1 quadrata per crostate
1 quadrata per carrot cake (solo per quella: fa chi può...)
1 rotonda per cake (tutte le altre)
1 loose base da 8 cm di altezza (fresca di Harrods)
stampi a cerniera
1 da 26 cm
1 da 14 cm
1 in silicone da 28 cm
2 "cerniere" senza fondo (che quelle si tengono, che non si sa mai...)
stampi per crostate (senza fondo amovibile)
1 basso, vecchio e rigato, che non si butta via perchè basta metterci un foglio di carta da forno
1 basso, nuovo e intonso, che non si usa perché maniman si rovina, abbiamo l'altro, scusa...
1 dal bordo alto
1 per torte alla frutta
stampi per muffins
1 da dodici in teflon
1 da 12 in silicone
1 da 12 con il fondo di un pallone da calcio, comprato ad una svendita in Baviera, dopo i mondiali del 2006
stampi per mini muffins
3 da 24 minimuffins, di cui 2 antiaderenti e uno no
1 da 24 col fondo tutto arabescato, che ci mancano i brillanti e le pietre preziose e siamo a posto
1 da 12 ( quando ancora non c'erano quelli da 24)
1 da 15 (quando ancora c'erano quelli solo da 12)
1 da 15 in silicone
stampi da budino
3 scanalati, di varie misure (che però non stanno l'una dentro l'altra)
1 con giglio fiorentino
1 a forma di tronco di cono, con tutte le piegoline ai lati
1 a forma quadrata, con piegoline ai lati pure lui
2 in ceramica, uno rosa e uno blu
1 da creme caramel (mai più usato, da quando sono sposata, perché quello della suocera è più buono)
Particolare irrilevante: mai fatto un budino in uno stampo intero
stampi da kugelhupf
1 in teflon
4 in ceramica, di varie forme, dallo "stile Reggimentol" in giù
Particolare ancor più irrilevante del precedente: mai fatto un kugelhupf in vita mia...
stampi da mini kugelhupf
1 da 12 in alluminio
1 da 6 in silicone
Per il particolare irrilevante, vedi sopra
stampi da plum cake
1 da un litro
1 più grosso
1 in silicone con coperchio
1 da amor polenta
stampi da savarin
1 da monoporzione
1 da 6 in alluminio
1 da 15 in silicone (mini)
stampi da ciambella
1 in teflon
1 in ceramica
stampini da mini porzione in silicone (forme varie)
2 da 8 a forma di torretta, uno giallo e uno blu
1 da 6 a forma di rosa (imballato)
1 da 6 a forma di cuore (imballato)
1 da 6 girasoli
1 da 6 madeline
1 da 8 mini plum cake
1 da 6 forme scanalate
stampini da tartellette in silicone
2 da 15 l'uno, per tartellette rotonde
1 da 15 per tartellette ovali
stampi da tartellette grandi
1 da 6 in teflon
stampi da minibabà
1 da 12 in silicone
stampi da minisfere
1 da 15 piccole in silicone
teglie rotonde
1 da 30 cm
1 da 28 cm
1 da 26 cm
1 da 24 cm
1 da 22 cm
1 da 20 cm
1 da 14 cm
1 teglia da pizza
1 con i buchini (?????)
teglie rettangolari
1 da lasagne al forno
1 da torta rettangolare
teglie quadrate
2 della stessa misura, una monocolore, l'altra rossonera
categoria inclassificabili
1 stampo in silicone a forma di rosa
1 stampo in silicone a forma di babbo natale
1 stampo in alluminio a forma di pesce
1 stampo in alluminio a forma di slitta, con sellino in radica e redini in pelle umana
inoltre
3 anelli da particceria (ovviamente, rotondi)
1 anella da pasticceria (meno ovviamente, quadrato)
1 spara biscotti
1 stampo per donought
Tutto questo per dire che, per raggiungere il top della felicità, mi mancano ancora:
1 stampo da pancerrè con coperchio
1 stampo da semisfere grosse ( possibilmente in silicone che va in forno, sui 40 eurini)
tutte le teglie rotonde dal 18 al 14.
Domani, faccio i cassetti...
FOCACCIA ALLA SALVIA
della suocera
della suocera
25 g di lievito di birra
500 g di farina
acqua circa 250 ml
olio EVO, 4 cucchiai
salvia, una decina di foglie
sale
1 cucchiaino zucchero
olio per ungere la teglia
500 g di farina
acqua circa 250 ml
olio EVO, 4 cucchiai
salvia, una decina di foglie
sale
1 cucchiaino zucchero
olio per ungere la teglia
Far sciogliere il cubetto di lievito in acqua tiepida (metà della dose), con un cucchiaino di zucchero e unirvi 100 g di farina. Coprire e lasciar riposare, fino a quando avrà iniziato la lievitazione ( o anche di più: io lo lascio fino al raddoppio)
Lavare e tritare la salvia
Unire il panetto lievitato al resto della farina e cominciare ad impastare, aggiungendo poco alla volta acqua e olio: dovete ottenere un impasto morbido ed elastico. Aggiungete la salviae impastate ancora un po'Farlo lievitare coperto fino al raddoppio. Abbattere la pasta, aggiungere il sale e reimpastarla
Dopodiché, ungere benissimo con l'olio una teglia dal bordo bassoe stendervi l'impasto e fare i tradizionali buchi con le dita. Lasciar lievitare ancora una mezz'ora, spolverare con una manciata di sale grosso e un giro d'olio e infornare a 220 gradi per una quindicina di minuti, anche venti
Lasciar raffreddare, sformare, tagliare a "cubotti" e servire.
Buon Appetito
Alessandra
English Version
Cake tin with loose base:
1 rectangular
1 long and narrow rectangular, for tarte
1 square for pies
1 square for carrot cake (just for that... )
1 round for cake (all the other ones)
1 loose base 8 cm height (fresh from Harrods)
molds hinged
1 26 cm
1 14 cm
1 28 cm, silicone
2 "hinges" bottomless (and you can't trhow them away, one never knows...)
molds for cakes (without removable bottom)
1 low, old and stained mould, which I hold tight because you simply have to put a sheet of baking paper and no problem indeed
1 low, new and untouched mould, which is not used because if it fails...and then, we have the other one.
1 the edge top
1 for fruitcakes
molds for muffins
1 for 12, Teflon
1 for12 , silicon
1 for 12 with the bottom as a soccer ball, bought at a sale in Bavaria, after the 2006 World Cup
molds for mini muffins
3 for 24 minimuffins, including 2 non-stick and one stick
1 for 24 with the arabesque bottom, so that we lack the brilliant and precious stones and we're good
1 for 12 (when there weren't still those from 24)
1 for 15 (when there were still those only 12)
1 for 15 silicon
pudding basins
3 ribbed, of various sizes (but not the one inside the other)
1 with the Florentine lily
1 in a truncated cone shape, with all the pleats at the sides
1 in a square shape, with pleats at the sides too
2 ceramic, one pink and one blue
1 for creme caramel (never used, since I married, because that's mother-in-law is good) Unimportant detail: never made a pudding in a mold full
molds Kugelhupf
1 Teflon
4 ceramics, of various shapes, in original "Regiment- style"
Other detail, more unimportant than the previous one: never made a Kugelhupf in my life ...
Mold mini Kugelhupf
1 for 12, aluminum
1 for 6, Silicone
For the detail , see above
plum cake molds
1 one-liter
1 bigger than the previous
1 silicone with lid
1 for "amor polenta"
Savarin molds
1 monoportion
1 for 6, aluminum
1 for 15 silicone (mini)
cake molds
1 Teflon
1 ceramic
mini portion molds, silicon (various forms)
2 for 8-shaped tower, one yellow and one blue
1 for 6 shaped roses (packed)
1 for 6 shaped hearts (packed)
1 for6 shaped sunflowers
1 for 6 madeline
1 for 8 mini plum cake
1 for 6 ribbed forms
Silicone Molds for Tartlets
2 for 15 each, for round tartlets
1 for 15 for oval Tartlets
large molds Tartlets
1 of 6 Teflon
molds for minibabà
1 for 12, silicon
half ball molds
1 for 15 small silicone
round pans
1 30 cm
1 28 cm
1 26 cm
1 24 cm
1 22 cm
1 20 cm
1 14 cm
1 pizza pan
1 with the holes (?????)
rectangular trays
1 for lasagne
1 rectangular cake
square trays
2 of the same size, one party the first one , red and black the second one
unclassifiable category
1 silicone mold shaped rose
1 silicone mold in the shape of Xmas Tree
1 aluminum mold shaped like a fish
1 aluminum mold shaped like a sleigh, with gold saddle and bridles in human skin
besides
3 pastry rings (of course, round)
1 pastry ring (unless of course, square)
1 biscuit firing ( oh my God, how can I do to translate "sparabiscotti?????" help me, please!!!)
1 mold for donought
All these things to say that, if you want to see myself at the top of happiness, I am still missing:
1 mold pain brioche with lid
1 large mold hemispheres (possibly silicone, that goes into the oven, 40 euro about...)
all round pans from 18 to 14 cm
And tomorrow, it'll be the drawers turn....
25 g of yeast
500 g flour
150 ml water
EVO oil, 4 tablespoons
sage
salt
1 teaspoon sugar
oil for greasing the pan
Dissolve the yeast in warm water cube (half the dose), with a teaspoon of sugar and add 100 g of flour. Let the dough rise under a dishcloth
Wash and chop the sage
Add the remaining flour to the rised dought and begin kneading, adding little by little water and oil: you get a dough soft and elastic. Add the sage and knead again, until the sage has been mixed. Allow to rise covered until doubled. Breaking down the dough, add the salt and mixed up again
After that, well grease a round baking pan with oil , spread the dough and make the traditional holes with your fingers. Let rise another half hour, sprinkle with a handful of coarse salt and a little oil and bake at 220 degrees for fifteen minutes
Allow to cool, remove from the mold, cube and serve.
Buon appetito
Alessandra
Lavare e tritare la salvia
Unire il panetto lievitato al resto della farina e cominciare ad impastare, aggiungendo poco alla volta acqua e olio: dovete ottenere un impasto morbido ed elastico. Aggiungete la salviae impastate ancora un po'Farlo lievitare coperto fino al raddoppio. Abbattere la pasta, aggiungere il sale e reimpastarla
Dopodiché, ungere benissimo con l'olio una teglia dal bordo bassoe stendervi l'impasto e fare i tradizionali buchi con le dita. Lasciar lievitare ancora una mezz'ora, spolverare con una manciata di sale grosso e un giro d'olio e infornare a 220 gradi per una quindicina di minuti, anche venti
Lasciar raffreddare, sformare, tagliare a "cubotti" e servire.
Buon Appetito
Alessandra
English Version
Cake tin with loose base:
1 rectangular
1 long and narrow rectangular, for tarte
1 square for pies
1 square for carrot cake (just for that... )
1 round for cake (all the other ones)
1 loose base 8 cm height (fresh from Harrods)
molds hinged
1 26 cm
1 14 cm
1 28 cm, silicone
2 "hinges" bottomless (and you can't trhow them away, one never knows...)
molds for cakes (without removable bottom)
1 low, old and stained mould, which I hold tight because you simply have to put a sheet of baking paper and no problem indeed
1 low, new and untouched mould, which is not used because if it fails...and then, we have the other one.
1 the edge top
1 for fruitcakes
molds for muffins
1 for 12, Teflon
1 for12 , silicon
1 for 12 with the bottom as a soccer ball, bought at a sale in Bavaria, after the 2006 World Cup
molds for mini muffins
3 for 24 minimuffins, including 2 non-stick and one stick
1 for 24 with the arabesque bottom, so that we lack the brilliant and precious stones and we're good
1 for 12 (when there weren't still those from 24)
1 for 15 (when there were still those only 12)
1 for 15 silicon
pudding basins
3 ribbed, of various sizes (but not the one inside the other)
1 with the Florentine lily
1 in a truncated cone shape, with all the pleats at the sides
1 in a square shape, with pleats at the sides too
2 ceramic, one pink and one blue
1 for creme caramel (never used, since I married, because that's mother-in-law is good) Unimportant detail: never made a pudding in a mold full
molds Kugelhupf
1 Teflon
4 ceramics, of various shapes, in original "Regiment- style"
Other detail, more unimportant than the previous one: never made a Kugelhupf in my life ...
Mold mini Kugelhupf
1 for 12, aluminum
1 for 6, Silicone
For the detail , see above
plum cake molds
1 one-liter
1 bigger than the previous
1 silicone with lid
1 for "amor polenta"
Savarin molds
1 monoportion
1 for 6, aluminum
1 for 15 silicone (mini)
cake molds
1 Teflon
1 ceramic
mini portion molds, silicon (various forms)
2 for 8-shaped tower, one yellow and one blue
1 for 6 shaped roses (packed)
1 for 6 shaped hearts (packed)
1 for6 shaped sunflowers
1 for 6 madeline
1 for 8 mini plum cake
1 for 6 ribbed forms
Silicone Molds for Tartlets
2 for 15 each, for round tartlets
1 for 15 for oval Tartlets
large molds Tartlets
1 of 6 Teflon
molds for minibabà
1 for 12, silicon
half ball molds
1 for 15 small silicone
round pans
1 30 cm
1 28 cm
1 26 cm
1 24 cm
1 22 cm
1 20 cm
1 14 cm
1 pizza pan
1 with the holes (?????)
rectangular trays
1 for lasagne
1 rectangular cake
square trays
2 of the same size, one party the first one , red and black the second one
unclassifiable category
1 silicone mold shaped rose
1 silicone mold in the shape of Xmas Tree
1 aluminum mold shaped like a fish
1 aluminum mold shaped like a sleigh, with gold saddle and bridles in human skin
besides
3 pastry rings (of course, round)
1 pastry ring (unless of course, square)
1 biscuit firing ( oh my God, how can I do to translate "sparabiscotti?????" help me, please!!!)
1 mold for donought
All these things to say that, if you want to see myself at the top of happiness, I am still missing:
1 mold pain brioche with lid
1 large mold hemispheres (possibly silicone, that goes into the oven, 40 euro about...)
all round pans from 18 to 14 cm
And tomorrow, it'll be the drawers turn....
SAGE FOCACCIA
(of my mother-in law)
(of my mother-in law)
25 g of yeast
500 g flour
150 ml water
EVO oil, 4 tablespoons
sage
salt
1 teaspoon sugar
oil for greasing the pan
Dissolve the yeast in warm water cube (half the dose), with a teaspoon of sugar and add 100 g of flour. Let the dough rise under a dishcloth
Wash and chop the sage
Add the remaining flour to the rised dought and begin kneading, adding little by little water and oil: you get a dough soft and elastic. Add the sage and knead again, until the sage has been mixed. Allow to rise covered until doubled. Breaking down the dough, add the salt and mixed up again
After that, well grease a round baking pan with oil , spread the dough and make the traditional holes with your fingers. Let rise another half hour, sprinkle with a handful of coarse salt and a little oil and bake at 220 degrees for fifteen minutes
Allow to cool, remove from the mold, cube and serve.
Buon appetito
Alessandra