Tuesday, November 20, 2007

Muffin

Very simple recipe for light Muffin, ideal as base for more sophisticaded muffin.










Ingredients
  • White flour 250g / 9 oz
  • Zugar 125g / 4,5 oz
  • Salt
  • Baking powder 16g / 0,5 oz
  • Vegetable oil/melted butter 60g / 2 oz
  • Large egg 1
  • Grated peel of ½ orange
  • Milk 0,25 l
Cooking
  • 12 muffin pans
  • Oven 160°C / 320 F, static, central/bottom level
  • 20 minutes
Procedure
  • Mix powders (flour, sugar, salt, baking powder)
  • Add the oil/melted butter
  • Add the egg
  • Add the grated orange speel
  • Add the milk
  • Mix wery well (the mix is very liquid)
  • Place into muffin pans and bake

Here the italian recipe

Monday, November 19, 2007

Chocolate and hazelnut cake

Chocolate and hazelnut, a classical pair for a compact and balanced cake.









Ingredients
  • White flour 250g / 9 oz
  • White sugar 250g / 9 oz
  • Salt
  • Bitter cocoa 50g / 2 oz
  • Butter 200g / 7 oz
  • Tosted hazelnuts (without shell) 150g / 5,5 oz
  • Dark chocolate 150g / 5,5 oz
  • Rhum 2 tablespoons / 4 cl
  • Large eggs 5
  • Honey 100g / 3,5 oz
Cooking
  • Round cake pan with 26 cm/ 10 inc diameter
  • Oven 180°C / 350F, static, central/bottom level
  • 25 minutes
Procedure
  • Let's soft the butter out of the fridge
  • Whip up the soften butter with sugar
  • Add yolks one by one and mix
  • Mix together flour, cocoa and salt and join to butter/sugar/yolks cream
  • Mince hazelnuts a bit and join them to the mix
  • Cut the dark chocolate (not too little pieces) and join it to the mix
  • Add rhum and honey to the mix
  • Whip up very well egg whites and join to the mix
  • Mix very well, put into cake pan and bake
Here the italian version of this recipe