Chicken breast with peppers

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Chicken in beer with onions and bacon

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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

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Donuts

DonutsThe donuts are delicious fritters, swollen and soft that you can not resist. Prepare everywhere, usually the donuts are sold by peddlers nice on the beaches of Italy! To prepare the donuts you have to make a yeast dough flavored with lemon peel, cut into discs of dough, let them rise another hour and then fry in hot vegetable oil. Still be hot rolled in granulated sugar, in order to cover the entire surface and then to pleasure can be filled with custard. The donuts are perfect for a hearty breakfast or a tasty snack! Ingredients for 14 donuts butter at room temperature 100 g wheat flour 500 gr manitoba more taste to the pastry warm milk 200 g Yeast 12 g Lemon zest 1 Seed Oil for frying Salt to taste 10 g egg yolks 40 g whole eggs 50 gr caster sugar 50 gr caster sugar to taste to cover Custard pint Preparation To prepare the buns, dissolve the yeast in a little warm milk taken from the total dose (1). Beat the eggs with a whisk or a fork in the milk stay (2) and keep aside. In the bowl of the planetary sift the flour and add the sugar, the salt and the grated rind of a lemon, mix the powder and add the milk mixture and eggs (3). Operate the arm of the planetary leaf hook and let knead for 5 minutes (if you do not have a planetary kneading by hand). Add the yeast dissolved in milk (4) and continue to knead for 2 more minutes. At this point, add the butter, softened at room temperature, one piece at a time, continuing to mix, being careful to add the next piece when the previous one will be absorbed (5). Knead well until the last bit of butter and add the flour a bit 'at a time until the dough will be detached from the walls: will have to be very soft, but dry. Transfer it on a pastry board to give it a round shape (6) and sistematolo in a bowl, cover it with a plastic film. Let it rise in the oven with the light on for about 3 hours. Once the dough has doubled in volume (7), roll (without knead) with the help of a rolling pin, until obtaining a sheet other about 2 cm (8). With a pastry cutter with a diameter of 7-8 cm cut out circles of dough (9), which sistemerete on a tray lined with parchment paper and dusted with flour. Cover with plastic wrap and let rise for an hour (10). Heat the oil and when it will have reached a temperature of about 170 ° (help with a cooking thermometer) dip the donuts and rigirateli a couple of times (11-12). If you want you can cook the donuts in the oven (see tip). When the donuts are golden brown, remove them with a slotted spoon and bake in granulated sugar (13), to cover the entire surface (14). When they fill them with warm custard (click here for the recipe), with the help of a sac-a-poche from the spout syringe (15) and served still warm your donuts!

When the donuts are golden brown, remove them with a slotted spoon and bake in granulated sugar (13), to cover the entire surface (14). When they fill them with warm custard (click here for the recipe), with the help of a sac-a-poche from the spout syringe (15) and served still warm your donuts!