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tart walnuts, cranberries and chocolate cake Orzoro

this tart is a good indescribable!
the association of the ingredients may seem strange, but I assure you that if you like the taste a bit 'rustic, it will become one of your favorite desserts.

a pastry that comes out is crisp and crunchy and I think it excellent for cookies.
taken from the blog PESOPIUMA

Ingredients:

for
pastry 250 g flour 00 (I did 150 00 flour and the rest of whole wheat flour)

2 egg yolks (actually I made one)
100 gr
butter 70 g sugar 90 g walnuts

3 tablespoons from soup Orzoro

blueberry jam blacks

procedure bimby
not chop the nuts too finely. 5 Speed \u200b\u200b4 sec.
Add the other ingredients: 20 sec 4:03 min vel Spiga.

no proceedings bimby
coarsely chop the walnuts in a blender
prepare the pastry as usual just trying to work the ingredients for the dough does not overheat



wrap in plastic wrap and puts it in the fridge to rest

least half an hour stretching the pastry into the pan with butter, cover with a circle of parchment paper or over rice with beans and white, is cooked to 180 ° / 190 ° for 15 minutes. Pulling fuori e poi si spalma la marmellata di mirtilli in maniera uniforme.
Ancora in forno a 180° per 10/15 minuti e comunque finchè il bordo esterno non è dorato.
Quando si tira fuori, assolutamente non toccarla finchè non è completamente fredda pena la rottura.
Vi garantisco, è da provare e da uscire a comprare l'orzo solubile se non lo si ha in casa!
Ed è moooolto più buona il giorno dopo (se ne resta!)

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oven pot with water

ricetta di Eleonora C. da Coqui

200 g di zucchero
2 uova
100 g d'olio di semi
200 g di farina
100 g di latte
50 g di cacao
1 cucchiaino di bicarbonato
mezza bustina di lievito
un pizzico di sale
150 g d'acqua bollente

Mescolare tutti gli ingredienti, senza montare nulla, ma senza far grumi, aggiungendo per ultimo l'acqua bollente, si deve ottenere un impasto della consistenza di una cioccolata calda.
cuocere in forno già caldo per 45 min o fino a quando il dolce non risulti elastico al tatto,;infornare a 200° e poi abbassare a 175/180°

nella pentola fornetto a fiamma alta per i primi 5 min, poi a fornello basso/moderato per 50 min

ecco la foto (da oggi rigorosamente in coda perchè sempre più brutte...uè, ci vuole un talento particolare anche per questo!!!!!), purtroppo mi si è rotto mentre lo sformavo (Talking on the phone !!!!).... do because it's fluffy!
increase a bit the next time 'the dose of cocoa or try to do marbled

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Abstract: photos of the blogs are really pathetic, so if you are particularly sensitive to the aesthetic side, avoid watch to not get too upset!



made this premise a duty (not anybody should feel bad for so little), here's the recipe: Ingredients

:

120 g sugar 60 g of milk (soy) 1 egg +
yolk
50/60 oz of lemon juice
the grated rind of one lemon

250 grams of whipping cream (also soy)

procedure bimby
put all the ingredients except the cream in the bowl: 30 "Speed \u200b\u200b4 sec and then 5 min 80 ° speed 3. Cool down the cream well and then add the cream.

procedure bimby
Prepare a no-cream as usual: Heat the milk and melt the rest of the ingredients, place on low heat and let thicken. Cool the cream and add the cream.

I did freeze the mixture in ice cream maker to build and if you do not have it, put a freeze the mixture in a low, wide bowl, and when you do it in pieces, and stir in frozen a turbo in bimby to 30 "(or a good blender) and serve immediately

little experiment: I added cream
warm even a sheet of gelatin soaked and squeezed: it seems that it is an excellent thickener .... you'll know say!