DELICOUS CAKE

APPLE CAKE
Ingredients

1/2 cup butter or margarine, room temperature
1/2 cup sugar
3 eggs
1/2 teaspoon vanilla extract
1 cup all-purpose flour 1 large apple, pared, cored and cut into 1/4 inch thick wedges
1/4 cup sugar
1 teaspoon cinnamon
1/4 cup coarsely chopped almonds

Directions

Preheat oven to 375.F
Cream together butter and the 1/2 cup sugar.
Add eggs and beat until fluffy.
Stir in vanilla and flour, mixing well.
Spread evevly in a buttered 9-inch round cake pan.
Place apple wedges into batter to form a circular pattern.
Mix together 1/4 cup sugar and cinnamon. Sprinkle over cake.
Sprinkle top with almonds.
Bake at 375.F for 40 minutes ro until a wooden pick iaserted in the center comes out clean.

Dessert Popular In Italy

TIRAMISU

Ingredients
Serves 6-8

1 Package of Savoiardi (Italian Lady Fingers)
4 egg yolks
1/2 cup of sugar
1 lb of Marscapone cheese
1 cup of heavy cream
1/2 cup freshly made espresso coffee
1/4 cup cocoa powder

Prepare

1.		In a large bowl, beat egg yolks with sugar until the mixture is thickened and light lemon color.
2.		Add the marscapone cheese and mix thoroughly.
3.		In a medium bowl whip the cream until stiff peaks form. Fold the cream into the cheese mixture.
4.		Dip the Savoiardi in espresso and line a 9 by 13 inch pan with them.
5.		Pour in half the cheese mixture and smooth.
6.		Add another layer of the Savoiardi dipped in espresso.
7.		Pour the remaining cheese mixture on top and smooth.
8.		Chill in refrigerator for 2 hours and dust with cocoa powder before serving.

i dolci-the dessert

pomegranate panna cotta

ingredients:
Nonstick vegetable oil spray
3 tablespoons plus 2 cups pomegranate juice (such as Pom)
2 teaspoons unflavored gelatin
1 cup sugar
Peel from 1 orange, removed in strips with vegetable peeler
1/2 cup fresh orange juice
1/2 cup whipping cream
1 1/2 cups buttermilk

preparation:

Spray six 3/4-cup ramekins or custard cups with nonstick spray. Place 3 tablespoons pomegranate juice in small bowl. Sprinkle gelatin over; let stand 10 minutes. Meanwhile, heat remaining 2 cups pomegranate juice, sugar, and peel in large saucepan over high heat, stirring to dissolve sugar. Boil until syrup is reduced to 1 1/4 cups, about 10 minutes. Remove from heat.

Remove peel from pan; transfer 1/3 cup syrup to small bowl and reserve for sauce. Add gelatin mixture to remaining hot syrup in pan, and stir until dissolved. Add orange juice and whipping cream, then buttermilk. Strain. Divide among prepared ramekins. Chill until set, at least 4 hours or overnight. Cover and chill sauce separately.

Run knife around edge of ramekins; invert onto plates. Drizzle with sauce and serve.

learn how to make pizza dough

Ingredients Required:

• 1 cup of warm water (105F)
• 3 1/2 cups of all-purpose flour
• 2 tablespoons of olive oil
• 2 teaspoons of honey
• 1 teaspoon of salt
• 1 teaspoon of yeast

Step by Step Procedure:

1.		Put warm water (80 to 110°F) into a bowl. Add salt and honey and mix with a spoon. Add yeast, mix and let it sit for about 10 minutes.
2.		Gradually add flour and olive oil and start mixing.
3.		When the mixture gets too heavy to mix, start kneading the dough with your hands.
4.		Knead the dough until you have a smooth ball. If the dough cracks it is too dry. Add water bit by bit until if forms a nice coherent ball. If your doug feels more like batter, it is too wet and you need to add flour bit by bit. If you need to add water or flour, do it by small amounts.
5.		Coat the dough with olive oil, place it in a large bowl and cover it with kitchen wrap or a grocery bag. Let the doug rise for about an hour at room temperature, then push it down again so it deflates. Let it sit for about another hour. If you want to use it the next day, put it in a refrigerator.
6.		Put the dough on a lightly floured surface, put a bit of flour on top and make it into the shape of a pie by stretching it out from the center outwards. Use a rolling pin until the dough is about 1/4" thick. Punch some holes in the dough with a fork to let the air escape while the pizza is in the oven
7.		Put on your pizza sauce of choice. Put on your favorite pizza toppings.
8.		Bake the pizza in you oven at 400 - 450° F for about 20 to 25 minutes until the crust is light brown.

recipe:Wild Mushroom Risotto

Ingredients :

1. 1/3 cup Peanut Oil
2. 1 large onion, chopped
3. 1 large garlic clove, minced
4. 2 cups Arborio rice
5. 1 cup Dry white wine
6. 7 cups Vegetable or Chicken Stock, kept simmering
7. 3 tablespoons Olive oil
8. 1/2 pound Wild mushrooms (such as shiitake, cremini, oyster or portabello), stems reserved for stock
9. 1 medium tomato, chopped peeled, and seeded
10. 4 tablespoons Unsalted butter, chilled and cut into small pieces
11. 1/2 cup grated Parmesan cheese
12. 1 tablespoon Chopped Italian parsley
13. Salt and freshly ground black pepper

cooking direction:

1. In a medium-size heavy saucepan, heat the peanut oil.
2. Over medium-high heat, saute the onion and garlic just to soften, stirring constantly, 3 to 4 minutes.
3. Add the rice and continue to stir, using a wooden spoon, coating the rice with the oil and onion.
4. Deglaze with the white wine and cook until the liquid is absorbed, stirring often.
5. Pour in enough hot vegetable or chicken stock to cover, about 3 cups, and cook, stirring often, until the liquid is absorbed.
6. Meanwhile, in a medium skillet, heat the olive oil.
7. If the mushrooms are large, cut them into bite-size pieces and saute over medium-high heat just to soften, 3 to 4 minutes.
8. Pour 3 cups of hot vegetable or chicken stock into the rice, turn the flame to high, and stir in the tomatoes.
9. Stir until almost al dente.
10. Stir in the mushrooms and the remaining 1 cup stock, as necessary.
11. Remember, the risotto should be creamy, not runny.
12. Remove from the flame and vigorously beat in the chilled butter and the Parmesan cheese until completely dissolved.
13. Stir in the parsley, and season with salt and pepper to taste.

Yield: 4 servings

recipe: Linguine with Ratatouille Sauce

ingredients:

1. 3 tablespoons olive oil
2. 1 onion, cut into thin slices
3. 1 green or red bell pepper, cut into 1/2-inch dice
4. 1 small eggplant, cut into 1/2-inch dice
5. 1 zucchini, cut into 1/2 inch dice
6. 3 cloves garlic, chopped
7. 1 1/4 teaspoons salt
8. 1/2 cup fresh ground black pepper
9. 1 2/3 cups canned crushed tomatoes in thick puree
10. 2 teaspoons wine vinegar
11. 3/4 pound linguine
12. 1/2 cup thin-sliced basil leaves
13. 2 tablespoons thin-sliced basil leaves

cooking direction

1. In a large frying pan, heat the oil over moderate heat. Add the onion and bell pepper and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the eggplant, zucchini, garlic, salt, and black pepper. Reduce the heat to moderately low and cook, covered, for 15 minutes, stirring occasionally.
2. Add the tomatoes and simmer, covered, stirring occasionally, until the vegetables are tender, about 10 minutes. Stir in the vinegar.
3. In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Reserve about 1/2 cup of the pasta-cooking water. Drain the pasta and toss with the vegetables, the 1/2 cup basil, and, if the pasta seems too dry, some of the reserved pasta-cooking water. Serve topped with the 2 tablespoons basil.

Yield: 4 servings

my italian friend,

aku nk perkenal kan pda kwn2 suma ,ni la kwn italian aku yg same2 stdy n keja,
mereka ni mmg baik,cool,senang di ajak berbincang msa nk stdy,klu aku ade salah sesuatu ke
mereka ni la yg tlg betul kanya,msa stdy knw2 yg lain. n msa pratical pula kwn2 italian yg lain pula.so apa kata aku bng korang tgk pic mereka ni,mmg seronok bila tk pic masa wktu restn xde msam2 muka pun,heheh,peace.yg diatas tu kwn msa stdy dulu.
yg ni kwn2 aku msa ngh prastical kat hotel,bersih kan bju kmi?kami wat kj ngn begitu cermat n xde kesan kotor pun.hahaha.sempat pose msa mula2 dtg ,heheh,yg si bju hitam sebeelah aku tu mmg suka lagu rock,tgk la style dia wat pose,ahgahah.kwn2 cm ni susah kita nk cr ,yg bgus2,berhati mulia.tlg menolng.tht why better klu kita ade kwn2 cm mereka ni,