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Glazed Lemon Cake

A sponge cake from the soft, covered with a shiny glaze lemon simple, but with a strong personality. Here is how to summarize this cake, in a nutshell. The first time was when I tasted my boyfriend's mom prepares for me, for my birthday a few years ago. Since then it is a dessert that I cook regularly, following the recipe that I passed her, with a small addition of my own: two tablespoons of good lemon curd (lemon custard), to make it even more citrus! I normally like to use the pan used to bake loaves of bread, because I love the rectangular slices and yellow made from it, but obviously if you prefer you can use a standard round baking pan.
INGREDIENTS

For the sponge cake

• 125g butter (room temperature)
• 175 g sugar 2 eggs
• The rind of a lemon
• 175 grams of flour with Yeast built (otherwise you can use 170 grams of flour 00 and a packet of yeast)
• Pinch of salt 2 tablespoons lemon cream
• some lemon slices to decorate the cake for the frosting

• The juice of a lemon
• 100 grams of powdered sugar

Beat together the butter and sugar, then add eggs, lemon cream and lemon zest, incorporating the ingredients well. Gradually, add the salt and flour.

Pour the mixture into a greased baking sheet (do not worry if it is harsh and irregular shaped mounds, it will spread during baking).

Bake in a preheated oven at 180 ° C for 30 to 40 minutes, until golden and has solidified the middle (that is, if you rock the pan, the center of cake should not flicker). Do the toothpick test: put it in the center of the cake and make sure it comes out clean.

Put the icing sugar and lemon juice in a saucepan and reheat over low heat, until sugar is dissolved in a syrup. Add the lemon slices and let them stew for a couple of minutes. Caused small holes over the entire surface of the cake with the help of a toothpick, then pour the icing and decorated with slices of lemon. Let the cake cool completely in pan, then serve with a nice cup of hot tea.

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deer fillet with mushroom sauce & Red Onion Gratin of vegetables

I love the game and its intense flavor, which goes so well with vegetables that the winter season offers us. This deer fillet was the star of a special pre-Christmas dinner for me and my boyfriend. In the midst of the chaos caused by bad weather and the closure of airports that struck me directly, I decided to take advantage of these days when they are stuck in the UK and obtain at least a good dinner :-)

INGREDIENTS ( for 2 people)
This recipe is based on the "Quick Roasted beef tenderloin 'Jamie' living legend 'Oliver (from the series" 30 minutes meals "). I assure you that works great with the deer! ;-)

For meat

• A thread deer (ie, the chine)
• 5 leaves fresh sage
• A sprig of rosemary (leaves only)
• Black pepper Olive oil For the sauce

• A red onion , finely chopped
• 250 gr mushrooms, sliced \u200b\u200bthin (if you have fresh porcini is better, but even in the absence these are fine)
• 300 ml chicken stock (it's good enough to die biological)
• Half a glass of red wine
• A tablespoon of flour Salt and pepper 00

On a clean cutting board, finely chopped the leaves of sage and rosemary and sprinkle them so that they cover the entire surface, along with plenty of black pepper (fresh ground if possible).

Rub a bit 'of olive oil all over your thread and then let it roll in the chopped herbs and pepper, so go very well to cover its surface.

Place a pan to heat over medium heat. It 'important that the pan to warm up well before they put in the meat, otherwise instead of burning and color, the meat will boil in its own juices. Transfer the tenderloin to the pan and cook for about 4-5 minutes per side (Do not forget to burn even the short end for 2 minutes each). Keep in mind that cooking times given here are considerably variable, depending on the size of your thread and how you like it cooked. I have prepared my pink, as you can see from the first and the last photo below. Once the meat is cooked, transfer to a platter and incartatela in aluminum foil, so that it can rest. Meanwhile, prepare the sauce in the past.

In the same pan used for meat, pour a little olive oil and onion into thin slices, and cook over low heat until it is soft. Add mushrooms and raise the heat to brown the vegetables. Then, pour the wine and alcohol given 2-3 minutes to evaporate. Finally, pour the hot chicken broth and stir in the flour, and cook over low heat until the sauce has thickened and visibly reduced. Season with salt and pepper.

Slice your thread, salt it lightly and serve with the sauce and accompanied by roasted potatoes and parsnips with rosemary, carrots and boiled.

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This is a tasty dish, with a streamlined and comforting that assigns the lead role with the vegetables and makes bacon a secondary character. Of course you can not use the bacon, if you wanted a vegetarian dish. Otherwise, I recommend you include it: this is a good example of how it is not necessary to use large quantities of meat to produce a rich and tasty dish. Here I've used potatoes, carrots and parsnips (also known as white carrots, little used in Italy but very common in England) but you can choose the celeriac, Jerusalem artichokes, turnips or any other white root will attract. This gratin is very rich, so even if you could serve as a decadent side dish, has no doubt all it takes to be a main course in itself. In this case, I recommend to accompany it with a simple green salad or leafy vegetables to steam.

INGREDIENTS (serves 4)

• 4 potatoes 4 carrots 4 parsnips
• 1 white onion
• 120 grams of diced bacon
• 5 leaves fresh sage 1 sprig of rosemary
• a handful of Parmesan cheese
• 2 handfuls of cheddar cheese (or Gruyere)
• Breadcrumbs
• Olive oil Salt and pepper

Peel and chop the vegetables (except onion) and boil for 5 / 6 minutes. Drain well and transfer them into a pan with high sides. Add the onions, also chopped, and diced bacon. Drizzle everything with olive oil and seasoned with salt, pepper and chopped sage leaves and rosemary. Let roast the vegetables in the oven at 200 ° C until they are golden and caramelized (about 30 minutes).

Remove the pan from the oven and Cover the vegetables with a layer of cheese. Add a layer of bread crumbs, sprinkled with olive oil. Repeat with another layer of cheese, bread crumbs and olive oil. These will to form a thick crust and cheese, which will protect the underlying vegetables and keep them soft.

Lower the oven to 180 ° C and cook for another ten minutes, until crust is golden and cheese has formed small bubbles. At this point let cool your gratin out of the oven for a few minutes, then serve.

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Ricciarelli

The biscuits are Ricciarelli made with almonds and sugar, from the area of \u200b\u200bSiena, which are traditionally eaten at Christmas. They are fat-free and gluten (although high in sugar!), Melt in your mouth and have a sweet and persistent. It keeps well in an airtight container and thus represent a gift idea for friends and family. You can accompany them to an aromatic espresso or dessert wine, such as Vin Santo.

The following recipe is from the book of Nigella Lawson's book How to be a domestic goddess, ; one of my favorite recipes for cakes!

• INGREDIENTS 2 egg whites fresh
• A pinch of salt
• 225 grams of sugar
• The zest of one lemon
• Waist teaspoon vanilla extract
• 1 teaspoon almond essence
• 300 grams of ground almonds (or 500 grams of white almonds, you're going to grind you)
• Powdered sugar

Beat together egg whites and salt with the help of an electric mixer, until they become firm. Gradually add sugar until you get a shiny and thick impasto.

Add the lemon zest, vanilla extract, almond essence, the ground almonds and mix everything. You'll get a thick paste and rather hard.

Lined a couple of trays with baking paper. Cospargetevi hands with icing sugar, to prevent the dough will not stick, and form small diamond-shaped cookies.

Cover them with plastic wrap and let them rest and dry in the refrigerator overnight. The next morning, preheat the oven to 140 ° C and cook for 30 minutes each delivery, or until small cracks appear on the surface of the cookies. Let cool, then sprinkle with icing sugar and serve!