Easy Vanilla Cupcake Recipes For Kids

I thought the cupcakes were only a fad of the moment, they are actually really delicious. My sister and I, we had fun in the world and especially in preparing them decorate them. We used a good butter cream. Freshly baked these vanilla cupcakes have drunk the kitchen smell great.

Ingredients for 18 cupcakes

• Butter cream
• 3 eggs
• 250 grams of sugar
• 200 grams of flour 00
• 100 grams of potato starch
• 200 grams of seed oil

• a packet of yeast
• the pulp of half a vanilla

PROCEDURE
Whip the eggs with the sugar for 15 minutes, add the flour and starch

Pour the yeast and continue beating

add the chopped vanilla

Pour the oil and continue beating

Fill a saccapoche with the mixture and pour into the appropriate filling them 3/4

Bake in a preheated oven at 170 ° for about 30 minutes. let it cool

Decorated with butter cream using different nozzles to get different decorations

If you prefer, you can apply on the various sugary cupcake

Easy Greek Lentil Soup Recipe

Hello everyone and happy Thursday!

Back to write on the blog after I do not know how long, but very much in a day from the sky gray and rainy when the humidity is so heavy that you try a dish able to warm up!

I'll be back then with a recipe for a soup, the lentils and cereals, warm, simple, great to taste with friends or even alone, on a gray day like today!

I will not stand here and complain about the cold eh! Also because today is November 28 and it fits everything!

In fact, I'll tell you, I like at this point of the year the idea of ​​wearing scarf, gloves, coat and prepare many recipes hot and steaming.

Here's to you my soup :

The first of a long and continuing series, hopefully!

Ingredients for 3 people:

• 150 g of lentils
• 70g mix of vegetables (I used wheat, spelled, barley, rice and oats)
• Half red onion
• 1 medium carrot
• 1 stalk of celery
• 4 tablespoons of extra virgin olive oil
• salt

How to making Easy Greek Lentil Soup

1. Soak the lentils a couple of hours.
2. Diced celery, carrot and onion.
3. Heat the oil in a large pot and saute over low heat.
4. Add the lentils and cook in pan for a few minutes and then joined a liter of hot water, not boiling.
5. Do lightly boil and then cover the pan. Cook for about 20 minutes.
6. After 20 minutes, add the cereal mix with lentils cover and let cook for another 20 minutes.

Toast the bread and serve the soup hot topped with a drizzle of extra virgin olive oil.

Easy Basic Omelet Recipe For Kids

Sometimes the same recipe presented in a different way acquires more charm. And the case of those who have a form swivels so inviting, I used ham and cheese slices for the stuffing but you can pick what you like. A simple and tasty appetizer that can enrich your buffet.

ingredients
5 eggs
20 g parmesan cheese
50 grams of cooked ham
2 slices
salt and pepper q.b.
oil for frying q.b.

PROCEDURE
Beat the eggs with the Parmesan cheese, salt and pepper

Heat two tablespoons of oil in a pan and fry on both sides of helping your omelet with a lid to turn it.

Dab with absorbent paper your omelet.

Topped with a layer of ham and cheese slices.

Roll the tortilla and wrap with plastic wrap and leave in the fridge for at least half an hour.

Cut Wheel of about an inch thick and place on a baking sheet lined with parchment paper and bake at 180 degrees for a few minutes.

Serve hot or warm, they are delicious.

Easy Spanish Omelet Recipe

Hello everyone, and Good Friday.

Ah, I told you Friday!

And moreover, today is Friday, December 20, this means that they approach the Christmas holidays and I love this moment!

Today I propose a simple recipe's omelette or frittata would be better to call it?

A dish that is made in every home in the world. There are those who prefer to be alone, those who prefer stuffed with vegetables and cheeses.

What I propose today is a variant I with peppers and zucchini, easy simple and fast.

ingredients

• half a capsicum
• 1 small zucchini
• 2 eggs
• salt
• pepper
• butter
• oil

How to cooking Spanish Omelet?

1. Heat the oil in a frying pan and cook the peppers and zucchini cut into strips, season with salt and pepper.

2. Beat eggs and salt and pepper.

3. Heat the butter in a pan, or of 'oil depending on your taste.

3. Pour eggs and eggs and cook until the vegetables' omelette is golden.

and Bonne appetit! ;)

Pasta And Potatoes Recipes

Today I want to present the recipe for pasta and potatoes, a traditional dish of Italian cuisine and a traditional Neapolitan cuisine.

In different regions of Italy, pasta and potatoes served soupy. Instead, as we say in Naples, pasta and potatoes to be good must be "apt", that must be dense and dry.

For ensuring the success of the recipe are of fundamental importance the type of pasta - I prefer tubettoni or mixed pasta - and of course potatoes. The potatoes are definitely the best ones yellow flesh, and if your recipe for pasta and potatoes you have the opportunity to use the harvested potatoes from your garden goodness and satisfaction in preparing it will be even greater.

Here's how to prepare our pasta and potatoes.

Ingredients for 4 people
Ingredients for pasta and potatoes

• 300 g of pasta or mixed type tubes - my preferita600 g potatoes
• 1/2 onion
• celery
• 150 g of tomato puree

a few basil leaves

• 1,5 l water
• salt
• oil

times

• Preparation: 10 m
• Cooking time: 30 m
• total: 40 m

process

How do you prepare the pasta and potatoes

Wash, peel and cut the potatoes into cubes large enough.

1. Chop the onion and celery stalk and sauté with oil.

2. Add the tomatoes and cook for five minutes.

3. Put the potatoes in the pot and let them cook for a few minutes, stirring.

4. Cover with water, add salt and cook over moderate heat for about 30 minutes with the lid.

5. Dropped the pasta and cook for the cooking time.

- My advice-know with exactness how much water is necesseria to obtain a dense and dry pasta and potatoes is difficult.

So rather than fill the water pan with potatoes, I recommend you protect yourself in a saucepan of boiling water to be added as and when required.

6. When cooked, let rest in the pan off the heat for about ten minutes and serve nice and steaming hot!

Baci Di Dama Cookies Recipes

They are sweet in the period, even sweets and cookies - but I swear it will last until Sunday! - ;) What I present today is an 'other traditional Italian recipe, to be more specific Piemontese tradition, the women's kisses. As with any new recipe before starting the work ;) takes the mad pursuit of the right ingredients to make sure that it is perfect. Even before I discovered that the recipe 's kisses were born in Tortona a century ago and were so called because the hemispheres that form the intent to kiss lips kiss recall exactly. This time I wanted to redo the recipe for Baci di Dama Montersino and he is always a guarantee - I like to win easy! - ;) I just replaced the hazelnut flour with the almonds and voila, you're done.

ingredients
Ingredients for 20 kisses

• 250 g soft butter
• 200 g of sugar
• 1 egg yolk
• 250 g flour 00
• 250 g hazelnut flour -I used the almond-

vanilla seeds

• 1 pinch of salt
• plain chocolate

process
How to prepare the Lady's Kisses

1. Work the butter with the sugar, add the egg yolk, vanilla seeds and salt.

2. Add the flour and processed quickly. Get a tight ball and let it rest in the fridge for 6 hours at least.

3. Shape into small balls and place on a baking sheet lined with parchment paper, spacing given good between them. Let the balls rest in the fridge for at least an 'other now.

4. Preheat the oven - static - 140 ° C and bake for about 20 minutes.

5. Remove from the oven and let cool kisses. Melt the chocolate in a double boiler and add the kisses.

Sweet Potato Gnocchi Sauce Recipe

Today I propose a recipe that is close to my heart : the recipe for potato gnocchi.

One of the many delicious recipes that my grandmother prepared, she called them : - or - strangulaprievt strangolapreti or Strozzapreti.

My grandmother, preparing the gnocchi with meat sauce twice a week, and do not run away from them either on Thursday or Sunday. I remember when I was cooking was always our beautiful porzioncina - pound :) - and it was always a pleasure to taste them and rediscover the same flavor, that flavor that never disappoints!

How to grandmothers!

Legend has it that a Neapolitan priest gourmet and hungry, he ate so quickly and in such abundance that they even stand a plate of dumplings smothered. From here the strange but distinctive appellation that Neapolitans give this ancient preparation.

What is certain is that, with the advent of the sauce ;), Strozzapreti were elevated to the rank of delicacy and with the potato then we have gained in softness and lightness so that surely now that priest did not remain more - strangled. - : D

ingredients

• 600 g of potatoes
• 300/350 g of flour
• salt
• 1/2 egg

process
1. Boil the potatoes and when they are thoroughly cooked, peel and mash the potato masher, or mash well with a fork, and grind into a smooth cream.

2. Immediately after you make a ball to which you will absorb the flour - the amount of flour depends in general on the quality of potatoes: the dose is given, then-indicative, egg and salt in order to have a smooth paste and rather soft.

3. Take a piece at a time and helping with the meal, consisting of cylinders, and cut into pieces 2 cm long, more or less.

4. With a floured fork or your finger, press each piece by rolling it on itself-this is called "draw." -

5. Arrange the dumplings, as they make them in a single layer on a cloth sprinkled with farina.In a pot, boil salted water and cook the dumplings over high heat, until they come to the surface. Drain and serve with tomato sauce.