Chicken breast with peppers

Chicken breast with peppers and a second meat dish that is prepared flouring and browning the chicken breasts in the pan to make them soft and tender. More »

Chicken in beer with onions and bacon

The chicken in beer with onions and bacon, and a delicious main course, prepared browning the chicken pieces with the spices, and then combining the onions and More »

Chicken cream

Chicken with cream and a second delicious dish prepared with mushrooms and chicken breast dipped in a delicate cream. Chicken with cream and a very simple dish More »

Chicken Fricassee

The chicken fricassee and a tasty main dish of white meat, easy and quick to prepare. The fricassee identifies a way of cooking meat, in particular the More »

Chicken with potatoes, mushrooms and onions

It 'a classic of the kitchen, the children are greedy and and a second plate that fits well for a formal dinner or for a family dinner: More »

 

Australian Lamingtons

Australian LamingtonsThe lamingtons cakes are very goduriosi and simple to prepare, the typical Australian lamingtons can be found in different variations, filled with jam or cream or without the inner layer but simply glazed with chocolate and then covered with coconut flakes. For lamingtons (24 pieces) butter 100 gr flour 00 200 g Yeast chemical powder 1 teaspoon Vanilla 5 medium eggs 1 teaspoon granulated sugar 130 grams jam for the topping of cranberries 400 g To cover dark chocolate 500 g coconut flour 300 gr Fresh Milk 250 ml Preparation Prepare the sponge slamming quite a long time in the planetary eggs with sugar (1), add the melted butter and warm (2) and continue to beat until the mixture is very fluffy and whitish; in a large bowl combine the flour with the baking powder and vanilla (3), sift the powder into the mixture of butter-sugar-egg (4) and stir gently with a spatula (5). Grease and flour a rectangular mold and pour the mixture from 33cmx22cm (6). Bake in preheated oven at 180 degrees and cook for 30 minutes. In the meantime, put in a double boiler to melt the chocolate (7) and when it will be melted add the hot milk flush (8), set aside in the heat. Baked sponge cake in the mold and let it cool for ten minutes and then flip on a cutting board. Let cool completely for at least a couple of hours. Cut into squares of 5cmx5cm (9). Cut the squares horizontally obtained (10) and each stuffed with cranberry jam (11), cover with the other base of the handle (12) (or cut horizontally the sponge, leaving stuff it full and then you get cutting squares already filled). Pour the coconut flour into a bowl. Take a square at a time, tuffatelo in dark chocolate so that it is well coated (13) and drip with the help of a fork; immerse for good in coconut (14) and turn it so that it covers entirely with the slivers ( 15): get rid of the flour coconut excess. Proceed in the same way until you run out of lamingtons, let them cool on a wire rack for good cake or a tray covered with baking paper in a cool place or in the refrigerator (where it should be stored).

The lamingtons cakes are very goduriosi and simple to prepare, the typical Australian lamingtons can be found in different variations, filled with jam or cream or without the inner layer but simply glazed with chocolate and then covered with coconut flakes. For lamingtons (24 pieces) butter 100 gr flour 00 200 g Yeast chemical powder 1 teaspoon Vanilla 5 medium eggs 1 teaspoon granulated sugar 130 grams jam for the topping of cranberries 400 g To cover dark chocolate 500 g coconut flour 300 gr Fresh Milk 250 ml Preparation Prepare the sponge slamming quite a long time in the planetary eggs with sugar (1), add the melted butter and warm (2) and continue to beat until the mixture is very fluffy and whitish; in a large bowl combine the flour with the baking powder and vanilla (3), sift the powder into the mixture of butter-sugar-egg (4) and stir gently with a spatula (5). Grease and flour a rectangular mold and pour the mixture from 33cmx22cm (6). Bake in preheated oven at 180 degrees and cook for 30 minutes. In the meantime, put in a double boiler to melt the chocolate (7) and when it will be melted add the hot milk flush (8), set aside in the heat. Baked sponge cake in the mold and let it cool for ten minutes and then flip on a cutting board. Let cool completely for at least a couple of hours. Cut into squares of 5cmx5cm (9). Cut the squares horizontally obtained (10) and each stuffed with cranberry jam (11), cover with the other base of the handle (12) (or cut horizontally the sponge, leaving stuff it full and then you get cutting squares already filled). Pour the coconut flour into a bowl. Take a square at a time, tuffatelo in dark chocolate so that it is well coated (13) and drip with the help of a fork; immerse for good in coconut (14) and turn it so that it covers entirely with the slivers ( 15): get rid of the flour coconut excess. Proceed in the same way until you run out of lamingtons, let them cool on a wire rack for good cake or a tray covered with baking paper in a cool place or in the refrigerator (where it should be stored).