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Festive choco-cream twisters

Difficulty: 

facile

 1 Ora e 15 Minuti

Ingredients per 6 People

For the white pastry:
self raising flour, 2+1/2 cup
sugar, 1/2 cup
butter, 6 tbsp
fresh cream, 3 tbsp
honey, 1 tbsp
a pinch of salt

For the chocolate pastry:
self raising flour, 2+1/2 cup
120 g sugar, 1/2 cup + 1 tbsp
butter, 6 tbsp
full fat milk, 1/6 cup
unsweetened cocoa powder, 1 oz
egg, 1
a pinch of salt

Procedure

Knead butter and sugar till they reach the creamy consistency typical of white pastry. Add the remaining ingredients and form a smooth ball. Then, repeat the same procedure with the ingredients for the chocolate pastry. Wrap both balls in cling film and put them in the fridge for 45 minutes.
Take small quantities from both pastries, roll them on a worktop to get two long cylinders, then twist them around each other. Now shape them as you like: rolling them to make roses, bending them like hockey sticks or making garlands. Use cherries and almonds as decoration, lining them up on a baking tray over a sheet of baking paper. Cook at 356° F for about 20 minutes, until slightly golden.
To have a “snowy" effect, top with a little dust of icing sugar.


Thanks to: My Little Italian Kitchen

Alida Zamparini – My Little Italian Kitchen

My name is Alida, I come from the North-East of Italy and I currently live in the UK. In my kitchen I love to re-create dishes my mum would do for me as a child. I started cooking as a teenager; my favourite hobby was baking during the long Italian school summer holidays. I first started baking simple cakes and only later moved onto cooking proper meals.
My blog is a collection of recipes with an Italian flair. I created it in order to save and share my recipes which are a mixture of my own ideas but I often get inspired by magazines, the web, books and newspapers. I often start a recipe and then I change it altogether as I go along. Cooking is an expression of who you are and your personality. You have to put your whole self into it: your passion, feelings and experiences all go into the food and you become part of the recipe.
I believe in ingredients which are locally sourced and in season whenever possible as this is the secret for the greatest tasting meals. There is also lots of pleasure when plates are wiped clean and every stomach is satisfied!

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