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The cake made with "heart" ...


To celebrate my husband's birthday, this year I decided that I would have made the cake! So it was: I started work with the recipe of my mother-in-law (often the family recipes are the best!) And a touch of fantasy I started.

original recipe my mother-in-law :
300 grams of flour 300 gr sugar 00


3 eggs 1 cup extra virgin olive Olti
1 / 2 lemon juice 1 tablespoon baking
vanilla cake
1 glass of milk
Variation made :
drops of dark chocolate 50 g butter
inburrare as needed for the molds.
Ingredients for cream:

2 egg yolks 50 g sugar 15 g

flour 1 / 4 of a liter of milk a little vanilla

the grated rind of half a lemon

In a large bowl I mixed flour, sugar, yeast and, after mixing it all, I added the eggs, oil and milk and mix until I started to mix all ingredients well. I have two well buttered molds shaped like a heart and I poured the mixture, when ready, before baking, I added the chocolate chips.
The oven must be preheated to a temperature of about 150 ° and the cake should cook for about 45 minutes.
before removing from the oven, I checked with a toothpick (old but still effective method to check ... baking cakes). In the meantime I prepared the custard, a little, to be used to cover the heart. The chocolate chips were lying at the base of the cake to form almost a thin layer of chocolate. The result (to say my husband and my parents) was good ... and for someone who is not accustomed to making cakes was really a wonderful compliment! Try it, it is ideal for a late lunch is not very demanding (in presentation) or for a snack.

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Easter Friulian (Part Two)



Even at Easter we were kidnapped by the flavors and climate Friuli, we booked the room in a fantastic room a few minutes from the center of Gorizia.
Vogric is a nice bright restaurant on the hills of San Floriano (2 minutes from Gorizia) overlooks an expanse of vineyards and orchards, the area is very relaxing, clean air, and everything from 'a sense of tranquility. We have already eaten 2 more times in this restaurant and were delighted to come back for Easter. A la carte menu, and then we all indulged because the list is varied and the cuisine is Slovenian, Italian and Austrian by the excellent prosciutto di San Daniele as a starter, pancakes or pie as the first, second, and grilled vegetables cooked or raw, are the typical pan-cooked potatoes, up to the delicious desserts all but certainly deserves a special mention to the puff pastry cream. Do not we all have eaten a full meal, but actually the portions are so abundant that a first course divided into 2 is not limited at all! I have eaten raw as appetizer (sweet to the right spot), as I first asked for pancakes that I shared with my sister and I have not done as a second missing the leg of lamb: all delicious. The sweet (already well appreciated by us) we did so we wrap up and we ate dinner! One thing I discovered turning is that only in Lombardy formalize if you ask to take home what you do not want to eat in the room: in Friuli are well organized (by the restaurant, the restaurant, pub) with trays of various sizes and also tells you how to heat food to taste better! The wine was really good, needless to say, and no account has minimal concern (discussed earlier), the place is very nice, the waitresses are very friendly and industrious, the kitchen is good to go ... what are you waiting for? ? ... and enjoy!

PS For those interested to "deepen" I leave at the bottom of the website address of the local www.vogric.it

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Passover in the land of Furlan ... or almost ... (Part One)

to spend the Easter holidays, as always, we went to my in-laws (and my in-laws) in Gorizia.

In these days of celebration, the temperature was milder than expected (thankfully ...) in Friuli Venezia Giulia (the land "of Furlan). For Easter we went to lunch in Udine, but, contrary to local customs, the meal was typical Neapolitan tradition with these parties has been fulfilled! We went to a nice restaurant a bit 'out of hand: the menu was as follows:

Appetizer Fried Neapolitan fella mixed (tray of cold cuts and cheese from Campania: salami, capicollo, fresh cheese, ricotta cheese and boiled eggs), casatiello

Bundle Eggplant Pasta of provolone and mozzarella, artichoke risotto with bacon

Main courses
kebabs of lamb and potatoes rustic

Sorrento lemon sorbet

Dolce

Pastiera Neapolitan

Wine

Falanghina di Sorrento

Needless to dwell on the fact that the meal was very good and very genuine, with the sliced \u200b\u200bcheese and stir-fry earned an encore ... and also the first courses were "tasted" more times ... The pastiera was good and fresh, not to mention the Falanghina di Sorrento who worthily accompanied all the dishes ... The price? a bargain: € 30 including drinks!
Restaurant "offending" (for attack on the line ...) is called "The Penguin".

The day concluded with chocolate eggs along with a fantastic pastiera who prepared my nephew really very good, well done Chris!