mercoledì 28 marzo 2012

Special Father's Day

Father's Day
 is a time of joy to share with their father and their loved ones, whose significance goes beyond the commercial and consumer. 
For this I thought to tell briefly about his origins.

Father's Day occurs on March 19 to coincide with the Feast of St. Joseph, who in popular tradition as well as protecting the poor, orphans and unmarried girls, by virtue of his profession, is also the patron of carpenters, who have always are the main promoters of his party.It seems that the custom will be received from the United States and was first celebrated around the early 1900's, when a young woman decided to dedicate a special day to her father.In the early Father's Day recurred in June, at Mr. Smart's birthday which was dedicated, then only when he arrived in Italy we decided it would be most appropriate to celebrate it on the Feast of St. Joseph.

In the beginning was born as a national holiday, but has since been repealed although it continues to be an opportunity for families and especially children, to celebrate their beloved fathers. The feast of 19 March is also characterized by two typical events, which are found a little in all regions of Italythe bonfires and zeppoleSince the celebration of St. Joseph is the end of winter, was superimposed on the agrarian rites of purification, performed in the pagan past.
  On this occasion, in fact, you burn crop residues on fields, and huge piles of wood are lit on the edge of the squares. When the fire is to shut down, straddling him with some big jumps, and older women, while they spin, sing hymns to St. Joseph.These rituals are accompanied by the preparation of zeppole, the famous pancakes, which, while varying the recipe from region to region, is the typical dish of this feast. For this reason, I invite you to visit the section "Your Recipes" (click directly on the title) to learn about and prepare for these and other delicious desserts of the Italian tradition. On this occasion, Nuxia sends a special greeting to all the Dad in the world! 


"Because in this day dedicated to you,
 you can have all the joy, as you deserve!" 
 Happy Father's Day !

Other recipes you want? Visit "More recipes"! (click on the title)

If you are looking for recipes for pies salted, visit "Nuxia's menu but not only"! (click on the title)

Apple pie spice
(This recipe is by Nuxia)

Not the usual apple pie. This cake is dedicated to people with diabetes. It was designed by me to the finest detail to meet the needs of these people.Furthermore, without the presence of butter is also a sweet light. Perfect for those who are on a diet without missing out on something really sweet and good. From the kitchen of Nuxia, here's to you, my apple pie!

180g flour (preferably whole)
3 tablespoons powdered diet sweetener
180g of extra virgin olive oil
grated rind of one lemon
the juice of one lemon
1 teaspoon ground cinnamon
1 pinch of clove powder
1 packet of baking powder
125g of sugar-free yogurt
2 green apples for diabetics

Turn the oven to 160 to 170 ° C. (325 ° F - 332.5 ° F)
In a planetary put all the ingredients except the apples and operate the robot at amedium-high speed (or you can use an electric mixer). Meanwhile, wash, peeland dice the apples. When the mixture is smooth, turn off the planet. Pour the mixture into a baking pan 18 to 20 cm in diameter greased and floured (unless you want to grease the pan using a silicone mold, which should be lightly dusted with flour). Place the diced apple in the dough making dough down slightly. Bake for 60 or 50 minutes. Check the cooking with a toothpick. Allow to cool before removing the cake from the mold. 

Recipe of the 16/03/2012 

St. Joseph's Zeppola (Campania - Italy)
(This recipe is By Nuxia )
We present a new version of St. Joseph's Zeppola changes in doses of one presented to Carnival and reported in this recipe. But the result is delicious!

150 g of flour 00
125 g of butter

250 g of water 
Candied cherries 
4 eggs custard
icing sugar

Oil for frying to taste
salt to taste


In a saucepan bring water and butter to a boil, then add the flour all at once to resume the boil then remove from heat and let cool. Add eggs one at a time and mix with a pastry bag bene.Quindi form of puffs on a baking sheet and bake at 200 C for 10 minuti.Sfornare fritters and fry in hot oil, sprinkle with powdered sugar, cream and cherries.
Recipe of the 14/03/2012

Zeppole (Campania - Italy)
(This recipe is by Nuxia)
There are various recipes of Zeppole, filled with custard and no filling. This time, I present to you the one with the cream.    

                                                                                                       Ingredients:200 g of flour
60 g of sugar
1 tablespoon Cognac
peanut oil to taste
custard to taste
sour cherries in syrup
1 pinch of salt
400 g of water.

Pour into a small saucepan with high sides, 400 g of water, sugar, cognac and a pinch of salt. Bring to a boil and immediately remove from heat. Throw in one fell swoop the flour and mix with a whisk, dissolving any lumps, then replace the pot on the stove and cook for a few minutes until the mixture is elastic and will detach from the walls, forming a ball. Transfer the dough onto an oiled work surface and form as many cylinders to make gnocchi, suddivideteli into pieces 10 cm long; tighten a ring, Prick with a fork on top and fry in hot oil to 175 °. Once golden, drain on absorbent paper and transfer them so that they lose the excess oil. Stuff the donuts with a teaspoon of sour cream decorated with syrup and sprinkle with powdered sugar.
Recipe of the 17/02/2012

Sfinci of St. Joseph (Sicily - Italy)

(This recipe is by Nuxia)

The sfinci are delicious pancakes for Father's Day can not miss on our tavole.Le sfinci of St. Joseph are the sweet typical of Sicily. The word denotes sfincia sponge, from the Latin spongia, indicating the particular softness of the pancake.                                                                                               

Ingredients for 6 persons

500 g flour
3 Egg  yolks 
1/4 liter of whole milk (250 ml)
Sugar 250 g
Vanilla 2 packets
Brewer's yeast 25 g
Salt q.b.
Oil for frying to taste
Powdered sugar to taste

For the cream cheese:

2 pounds of ricotta
1.2 pounds of sugar
100 grams of dark chocolate (dropwise)
300 grams of candied pumpkin
orange peel, candied cherries


Crumble the yeast into a cup of warm milk, cover and let stand until foaming (it will take about 15 minutes).Meanwhile sift the flour, vanilla and a pinch of salt. Add the eggs and yolks, remaining milk, sugar and baking powder now ready, mix well until a smooth batter. Cover and let rise at least a couple of hours.Heat the oil in a frying pan and pour the mixture in spoonfuls, a few at a time.Fry until golden brown sfinci, drain on paper towels, sprinkle with powdered sugar and serve, Or serve with cream. For the cream: Let the ricotta drain for at least 12 hours, so that it loses all her serum. Once dry, mash the ricotta with a spoon, add the sugar and let stand in refrigerator for 3 to 4 hours. Combine the chocolate chips. Add the chopped candied pumpkin and mix well. At this point, sfinci fill with the cream cheese and spread a little cream also externally, as in the photo, and then garnish with the chopped pistachios, candied orange or cherries.
Recipe of the 14/03/2012

Sfinci of St. Joseph (Sicily - Italy)
(This recipe is by Nuxia)

Another version of this Sicilian sweet to delight your palate!    

Ingredients for 45 "sfinci"

500 grams of flour 00
500 grams of water
10 eggs
100 g shortening (or lard)
10 grams of salt
a pinch of baking soda
sunflower oil for frying
For the cream cheese:
2 pounds of ricotta
1.2 pounds of sugar
100 grams of dark chocolate (dropwise)
300 grams of candied pumpkin
orange peel, candied cherries

Preparation Put the margarine in a saucepan and bring to boil salt water ee.Add flour and mix until you get a dough tough. Transfer the dough in a food processor with the dough hook. At low speed add 8 eggs, one at a time, and a pinch of baking soda. Finally add the last 2 eggs. The dough should be soft and thick. Heat the oil, and once it is warm enough, with the aid of two tablespoons oil Put small balls of dough.Let them cook until they are golden brown, about 20 minutes, dry on paper towels to remove excess oil. For the cream, to remember to leave the ricotta drain for at least 12 hours (if it is of type fresh), so that it loses all its serum. Once dry, crush, add the sugar and leave to marinate in refrigerator for 3 to 4 hours. Combine the chocolate chips. Add the chopped candied pumpkin and mix well. At this point, sfinci fill with the cream cheese and spread a little 'cream also externally, as in the photo, and then garnish with the chopped dipistacchi, orange peel or cherries.
Recipe of the 14/03/2012

Tiramisu with coffee  barley

(This recipe is by Nuxia)

A tiramisu with coffee barley for a dad who does not like and can do without the traditional coffee.                                   


175 g of egg yolk
340 g of caster sugar
100 g of water
1 vanilla bean bourbon
500 g of cream
500 g of mascarpone
250 g of sponge
400 g of wet coffee barley
15 g of cocoa powder


For the cream Tiramisu: cook the zuchero granulated with water until you get to 121 C, then pour the cooked sugar at this temperature while the yolks are mounting with the vanilla in mixer and whip included. Whip until completely cooled.Add the mascarpone and then the whipped cream. The classic tiramisu was born in baking dish or cup portions, then layered sponge cake soaked in plenty of wet coffee barley, with the classic tiramisu cream. Do at least two layers of sponge cake soaked and two layers of cream. Finish with the cream and refrigerate to rest for at least a couple of hours. Finished with cocoa powder just before serving.
Recipe of the 14/03/2012 

Cake chocolate profiteroles
(This recipes is By Nuxia)

This recipes has been created by Nuxia, only for  abroad friends. A  tribute to thank them for the success of this website in the world. Thank so much, by Nuxia.

IngredientsFor the cake:2 whole eggs plus 3 egg yolks⅓ cup sugarSalt⅔ cup flour½ cup ground blanched almonds1 tablespoon cocoa powder
Butter for greasing

For profiteroles:4 tablespoons unsalted butterSalt1 cup of flour3 eggs

For the filling and topping:

5 ounces dark chocolate, chopped8 tablespoons of hazelnut chocolate (Nutella) spreads2 cups heavy cream, divided1 cup of sugarToasted hazelnuts for garnishCocoa powder for dustingPreheat the oven to 375 degrees.Prepare the cake:In a bowl, combine the eggs, yolks, sugar and a pinch of salt, and beat with a hand mixer. Fold the flour, ground almonds and 1 tablespoon cocoa powder, and pour into a pastry bag. Line of a large sheet from the oven with a baking paper buttered, and the tube the batter on it, starting from the center and moving outwards to make two spirals 9 inches. Bake for about 12 minutes. Remove from oven and set aside to cool. Reduce the oven temperature to 350 °.Prepare the cream puffs:Bring 1 cup water to a boil with butter and a pinch of salt. Add the flour and mix until a smooth batter. Remove from heat and set aside to cool. Stir the eggs into the batter and place in a pastry bag. Fourth tube about the size of a walnut mounds of batter onto rubber mats or sheets lined with baking parchment paper.Bake for about 20 minutes, or until puffed and golden.Prepare the filling:
n a double boiler, combine chocolate and chocolate and hazelnut spread with 1 cup of cream. Cook, stirring, until smooth. Refrigerate to cool, then beat until mousse-like consistency.Assemble the cake:Place a layer of cake on a serving platter. Half pipe chocolate mousse in a spiral on the surface. Place the other cake layer on top, and pipe the remaining half of chocolate mousse on the superiore.In a cold bowl, whip the cream remaining heavy until stiff peaks form. Fill a pastry bag with a fine point, and the tube in the profiteroles. Parte.In Put a skillet over medium-high heat, cook the sugar until caramelized. Arrange the profiteroles around the cake, and put the caramel around. Garnish with nuts, and dust with cocoa powder.

Recipe of the 2012/02/24

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