Nigellissima
The essence of Italian food, like Nigella Lawson's style of cooking, is simplicity and informality. In her new six-part series, Nigellissima, she shows how easy it is to bring the spirit of Italy into the kitchen and onto the plate using ingredients available in any supermarket. With her passion for Italy and Italian cooking -- she lived and worked in Florence before reading Italian at Oxford University -- Nigella's mouthwatering dishes have their roots in tradition but take us into fresh territory; light of touch but bursting full of taste. While Nigellissima is true to the spirit of Italian cooking, the recipes are always quick and easy, designed to elevate everyday eating into no-fuss feasts for those days when supper needs to be on the table pronto. This release also features a Christmas special, bringing a truly Italian festive feast to the table, with big fresh flavours and a sumptuous spread, as only Nigella can provide. As seen on ABC1.
Ina Garten's Chocolate Cake with Mocha Frosting | Barefoot Contessa | Food Network
Espresso powder is the best compliment to the chocolate in the batter and frosting of Ina Garten's decadent cake ????
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Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Chocolate Cake with Mocha Frosting
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr 45 min (includes cooling time)
Active: 35 min
Yield: 12 servings
Ingredients
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
2 cups sugar
1 tablespoon pure vanilla extract
3 extra-large eggs, at room temperature
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
2/3 cup hottest tap water
2/3 cup unsweetened cocoa powder, such as Droste Cocoa Powder
1 teaspoon instant espresso powder
2/3 cup half-and-half
Mocha Frosting, recipe follows
Mocha Frosting:
12 ounces bittersweet chocolate, such as Lindt, 1/4-inch-chopped
3 tablespoons unsalted butter, diced, at room temperature
2 teaspoons instant espresso powder
1 1/4 cups heavy cream
1 tablespoon Kahlua
1 teaspoon pure vanilla extract
Directions
Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking pan. Line with parchment paper, then grease and flour the pan.
Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 4 to 5 minutes, until light and fluffy, scraping down the bowl. On medium speed, add the vanilla, then beat in the eggs, one at a time, until incorporated and the batter is smooth.
Sift the flour, baking soda, and salt together in a medium bowl. In another bowl or a liquid measuring cup, whisk together the hot water, cocoa powder, and espresso powder until smooth. Add the half-and-half and whisk until smooth. With the mixer on low, add the flour and chocolate mixtures alternately in thirds, starting and ending with the flour. With a rubber spatula, scrape down the bowl to be sure the batter is well mixed.
Pour the batter into the prepared pan, smooth the top, and bake for 25 to 35 minutes, until a cake tester inserted in the center comes out clean. Cool completely in the pan. Turn out onto a flat platter or board and frost the top with the Mocha Frosting. Cut in squares and serve.
Mocha Frosting:
Place the chocolate, butter, and espresso powder in a bowl. Heat the cream to simmer and pour it over the chocolate mixture, stirring occasionally, until the chocolate is melted. (If the chocolate isn't melted, microwave the mixture for 15 seconds.) Stir in the Kahlua and vanilla and stir until the mixture is smooth. Cover and refrigerate for 30 minutes only, until cool but not cold.
Scrape down the bowl and beat the frosting with a handheld mixer on high speed for 15 to 20 seconds only, until the mixture forms soft peaks. (If you overbeat it, it will curdle!) Spread on the cake immediately with a metal spatula.
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Ina Garten's Chocolate Cake with Mocha Frosting | Barefoot Contessa | Food Network
Dolce di firenze (schiacciata alla fiorentina)
La schiacciata alla fiorentina è il dolce di Firenze più tipico e non ha assolutamente niente a che vedere con la schiacciata salata. Viene considerato un dolce tipico del periodo del carnevale, ma il realtà le pasticcerie di Firenze ne sfornano tutto l'anno.
E' una ricetta che risale ad almeno tre secoli fa, mentre una aggiunta recente, ma molto buona, è quella della farcitura con panna montata.
Ingredienti (teglia di 26 cm.)
- 3 uova
- 270 grammi farina
- 160 grammi zucchero
- 75 grammi latte
- 45 grammi di olio di oliva
- 2 arance
- lievito per dolci
Ripieno:
- mezzo litro di panna fresca
Decorazione:
- zucchero a velo
Capitoli:
00:00 Introduzione e storia
00:53 Ingredienti
01:06 Preparazione (1 - le arance)
02:09 Preparazione (2 - impasto)
03:58 Ripieno
04:46 Assaggio
05:06 Con o senza panna?
Moist And Fluffy Banana Cake | Easy Recipe
How to make a moist and fluffy Banana Cake.
Here's what you'll need:
3 pieces overripe bananas (290g)
2 eggs
3/4 cup sugar (150g)
3/4 cup oil (180ml)
1/3 cup milk (80ml)
3 tbsp plain yogurt (45g)
1 tsp vanilla extract (5ml)
1/2 tsp salt (3g)
1 and 1/2 cup all purpose flour (190g)
1 tsp baking powder (5g)
1 tsp baking soda (5g)
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CHRISTMAS IN FLORENCE, ITALY: Chocolate Truffles, Italian Ricciarelli Cookies, Gluten Free Baking
Here's another Christmas episode for you! All recipes are now on my site here:
This time I make homemade chocolate truffles. Slightly more healthy gluten free, sugar free, dairy free chocolate balls, traditional Italian ricciarelli cookies from Siena and a beautiful DIY chocolate box. If you love baking or Christmas magic or arts and crafts, you'll love this episode. I also take you through the streets of the historic centre of Florence or Firenze with all the holiday season's decorations and lights. You can find many more videos on my channel about how I learned Italian and moved to Italy. Making these episodes alone is very time consuming and expensive and if you would like to support my work, you can find my Patreon page here:
You can find my recipes and other information on moving to Italy, learning Italian or my filmmaking equipment on my website:
Please don't follow me on Facebook as that person is not me - they have stolen my identity for the past few years. You can follow me over on Instagram for daily inspiration from Italy and around the world to make you dream, learn a language, cook, travel, move to a foreign country, film, edit or pursue your passion:
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Learn Delicious Cake with Florence Academy of World Cuisines
Pull Me Up Cake
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