Disney Monopoly Junior Instructions

Torta della Nonna

Ingredients: 300g flour


100g butter 1 egg yolk 1


75g sugar 1 teaspoon baking powder

Ingredients for cream: 2 egg


35g flour 575ml milk 75g sugar


battens almonds to decorate

Preparation
To prepare the dough mixing the flour with baking powder, add in the center, the eggs and egg yolk, sugar and softened butter. Mix together with fingertips to form a ball. Wrap in plastic wrap and let rest in refrigerator for half an hour. Meanwhile prepare

cream: to work the sugar with the egg yolks and flour. Bring the milk to a boil and pour slowly, until mixture is smooth and creamy.
Put the cream on the stove, over low heat, and cook until the cream is thick.

Roll out the dough into two disks. Place the first disc on a baking sheet lined with parchment paper, cover it with cream (about 3 cm to allow free on board), cover with the second disc and close the edges turned up. Brush the surface of the cake with the beaten egg yolk and spread the almonds on the surface.

Bake at 180 degrees for thirty minutes.
When the cake is cool, sprinkle the surface with icing sugar.

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rice dumplings with cheese and bacon


Ingredients (serves 4):
300 grams of yellow potatoes
100 grams of rice flour 2 eggs
, only the red
100 grams of 150 grams of bacon
taleggio
50 Grana Padano
grams of 100-150 grams of rocket
salt.

Execution:
Wash the potatoes and leaving the skin. Boil in salted water for 30 minutes.

Let them cool, peel, mash through a sieve and mix with the rice flour and egg yolks.

When the dough is well mixed, take the pieces gradually, with the palm of your hand to the cylinder diameter of a pencil or larger, a rigatoni, cut into cylinders of an inch and a half with the thumb and wipe the back of a fork, pressing gently.

Place the gnocchi made it onto a cloth, with a sprinkling of flour from rice and allow to dry for at least half an hour.

Cut the bacon into cubes and place to fry in a pan over medium edges and in the meantime, wash the arugula and place dumplings in pot of salted water boiling merrily.

Cut taleggio into cubes. When most of the bacon fat is melted, throw the rocket and make a turn, lower the heat, add at the same time the gnocchi (which in the meantime will have boiled three minutes) and cubes of cheese. Turn up the fire again, fry them for 2 or 3 minutes and serve hot with some grated Grana Padano.

Recommended wine: Spadafora Don Pietro Bianco, Palermo PA.

Source: masterforum

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Pipe pesto pasta with tuna

Ingredients: (Serves 6 people)
500 gr.
pipe for the sauce: 240 gr
. Tuna
150 gr. milk (1 size and 1 / 2)
80 gr.
grated Parmesan cheese Salt and pepper to taste Preparation


Place in the blender all the ingredients except the Parmesan cheese: 6 min. 90 ° vel.4. Pour
the sauce over pasta and sprinkle with Parmesan cheese.
Variation: You can 'replace the salt, adding at the end of cooking 3 or 4 capers in salt, amalgamating velocita6 for 10 sec.

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ricotta and pear tart (Valentina Gigli)

INGREDIENTS (serves 6)


For the dough: 150 gr flour

00
75 g butter 25 g
lightly salted almonds

For the filling:

2 ripe pears Abbot
500 grams of ricotta
100 grams of extra fine granulated sugar 4 egg yolks


2 tablespoons honey 1 / 2 vanilla bean


Garnish:


2 vanilla bean 1 tablespoon honey


PROCEDURE

Working with the fingertips, the flour with the cold butter into cubes, lightly blasting the compound.
Combine almond flour and whisk until mixture is smooth but grainy, add a little 'water until dough is firm.
Roll out with rolling pin, then line the base and sides of a round tart mold with a diameter of 24 cm.
it adhere well to the bottom and the edges and eliminate the excess dough.
Cover with aluminum foil, pour over the dried beans and bake in preheated oven at 190 ° C for 15 minutes, then remove beans and aluminum, and cook for 5 minutes.
Separately, peel the pears, remove the core, and then cut into 4 thick slices.
Put them in a saucepan with 600 ml of water, remaining sugar and bring to a boil: cook over medium heat for 10 minutes, then drain and leave to cool.
Separately, work ricotta with sieved egg yolks and vanilla bean seeds until creamy, add the remaining sugar and honey and mix thoroughly.
Spread the cream on the basis of cooked pasta and bake in preheated oven at 150 ° C for 30 minutes.
the tart from the oven and let cool.
Before serving, garnish with slices of pear and possibly with the vanilla pod.
Sprinkle with a tablespoon of honey and serve.

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Ragu 'alla Bolognese for bimby


This original recipe I found on an old cookbook Thermomix TM21.

With conversion table I could use it to my Thermomix TM31.

Here's the recipe

Ingredients for six persons: 500 gr

. fresh tagliatelle or 350 gr. dried noodles

For the sauce: 200 gr
. sausage or ground pork loin
300 gr. ground beef
70 gr.
bacon 80 gr. between celery, carrot and onion
700 gr. tomato sauce 1
mis.
white wine 50 gr.
olive oil 20 gr. butter salt and pepper to taste Preparation


Place the vegetables in the bowl: 20 sec. vel. 6.
Add bacon: 10 sec. vel. 6.
Place the butterflies and add the oil: 4 min. 100 ° vel.1. Combine sausage meat and

: 4 min 100 ° vel.1

Add wine: 2 min. 100 ° speed. 1 Remove the measuring cup to allow evaporation.

Add the tomatoes, salt and pepper: 2 min. 100 ° vel.1., Taking the cup tilted. When cooked add the butter, dress the noodles and serve.

Tips:
This sauce is also ideal for lasagne . If you want the meat sauce over the end does not use the butterfly during cooking. E 'optional add one clove of garlic, onion, or substitute with shallots.

Related Recipes:

- Lasagne Al Forno Thermomix TM31

- Rigatoni with ragu of vegetables

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Ice cream cupcakes (Valentina Gigli)

INGREDIENTS (for 12 cupcakes)


For the dough: 180 gr

lightly salted butter, softened
180 grams of extra fine granulated sugar 180 gr flour 00

70 ml of whole milk 3 eggs

at room temperature 1 / 2 teaspoon baking powder
1 / 2 vial of vanilla extract liquid


To decorate:

700 grams of royal icing
200 grams of sugar paste (sugarpaste) white color
food



PROCEDURE

Sift flour and baking powder.
Separately, beat butter and sugar with the whisk until frothy and light in color.
Add one egg at a time, adding a tablespoon of flour for each egg.
Add the remaining flour all at once, stirring with a spatula from the bottom up.
Divide the dough into 12 muffin cups already placed in the appropriate pan for muffins.
Bake in preheated oven at 180 ° C for 20 minutes.
oven and let cool completely on a cake rack.
Divide the dough in several loaves of sugar, color them all with a different color (to mimic the favorite flavors of ice cream), roll out each dough with a rolling pin and cut into circles with a round cutter with a diameter equal to that of the cupcakes (do a pat brown flower type and cut it to mimic the flow of chocolate ).
With pastry bag, put a sprig of real frosting on each cupcake and sprinkle each with a disk of sugar paste of different colors.
Put on another tuft of royal icing and then placed over the flow of chocolate brown.
Finish with a mock whipped cream frosting and royal icing rests on a red sugar paste (the touch of class would be a cherry stem to finish).
Dry completely and use within 2-3 days.

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royal icing (Valentina Gigli)



Ingredients 600 g sugar 100 g egg whites

food coloring (optional)


PROCEDURE

Beat the egg whites with the sugar at high speed, until frothy and hard.
Divide into several small bowls (depending on the colors needed), add a little 'dye to each bowl and mix thoroughly.
Cover each bowl with a damp cloth so as not to harden.
of the cap, fill with baking paper, each with a different color icing (you must wrap the paper around itself, resulting in a small pocket for sweet), cut the tip of the cap, with scissors and decorate (press gently, so as to leave only a trickle of goods).

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Strudel (Valentina Gigli)

INGREDIENTS (serves 6)


150 grams of flour 100 g sugar 100 g raisins


50 g pine nuts 50 grams of bread crumbs or crushed biscuits
50 grams of cold butter
3 tablespoons water 2 apples


peel 1 egg 1 / 2 lemon rind

ground cinnamon 1 egg for brushing


PROCEDURE

Making the fountain with the flour, put the butter in the center and work with the fingertips until un'impasto "Sand."
Combine egg and water and mix everything quickly.
Form a ball, wrap in plastic wrap and let rest in refrigerator for at least 30 minutes before bedtime.
Wash apples, peel, remove core, cut into wedges, then into thin slices.
In a bowl mix together the apple slices, sugar, cinnamon, lemon peel, raisins, pine nuts and a small amount of breadcrumbs.
Roll out the dough into a very thin, place on a baking sheet covered with parchment paper, sprinkle the dough with the remaining bread crumbs, place the center of the pastry all the ingredients of the filling and the strudel tightly sealing the edges, possibly Brush with egg.
decorate with scraps of pasta or grains of sugar and bake in preheated oven at 180 ° C for about 20 Minniti.
Serve warm, perhaps with a crème anglaise.

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Reginelle (Valentina Gigli)



INGREDIENTS 500 gr flour 00 gr sesame

500 150 grams of lard or butter 125 g sugar


1 egg 1 teaspoon baking powder


PROCEDURE

Place all ingredients, except the sesame seeds in a bowl and mix well.
Divide the dough into several small cakes and loaves of work to obtain.
Cut into small pieces, add a little milk or water and roll them in sesame seeds.
Place on a baking sheet covered with parchment paper and bake in preheated oven at 180 ° C for 15 minutes.
the oven, let cool and serve.

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Custard (Valentina Gigli)

INGREDIENTS


500 ml milk 150 g sugar 100 g

egg yolks 40 g of corn starch
1 stick of cinnamon or vanilla



PROCEDURE

In a saucepan pour milk and half the sugar, cinnamon (or vanilla) and let it warm on the stove.
Separately, lightly beat the egg yolks with the remaining sugar, add the sifted cornstarch and mix.
When milk is hot, pour in the mixture to beaten egg yolks, mix well and pour it all back into the saucepan
Cook over low heat, stirring constantly with a whisk to make no attack: when it begins to thicken, stir a little ', then turn off and let cool.

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Banana bread (Valentina Gigli)

INGREDIENTS (serves 6)


For the dough: 200 gr

ripe bananas

175 grams of flour 150 g sugar 125 g butter


2 eggs 1 teaspoon of yeast for abundant sweet
1 teaspoon cinnamon (optional)


To decorate:

80 grams of dark chocolate



PROCEDURE

Melt the butter in a saucepan low heat.
Blend bananas in the blender.
Sift together the flour, baking powder and cinnamon.
Mix melted butter with sugar, add one egg at a time and banana puree, then the flour, a little 'time, and stir until mixture is smooth.
Put the mixture into a greased and floured loaf pan.
Bake in preheated oven 180 ° C for about 40 minutes.
the oven, let cool a bit ', remove from the mold and let cool on a wire rack for everything from cakes.
Decorate the surface with the melted chocolate and serve.

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White Chocolate Biscotti (Valentina Gigli)

INGREDIENTS (about 30 cookies)


00 250 gr flour 140 gr butter slightly 125 gr white chocolate salty


115 g brown sugar 50 g walnuts 1 egg



PROCEDURE

In a bowl beat with the whisk the softened butter with the sugar, until mixture is light and fluffy.
Combine the lightly beaten egg and mix.
Combine the flour, little by little, stirring constantly.
Combine the walnuts and chocolate, coarsely chopped (you must feel in the cookie) and mix with a spatula to mix everything up.
Shape into balls of about 20 grams in weight and place them on a baking sheet covered with parchment paper.
Bake in preheated oven at 180 ° C pr about 15 minutes they are ready when they begin to dorrsi edges.
the oven, let cool on a wire rack and serve desserts peer.

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Cookies must (Valentina Gigli)

INGREDIENTS (for 10 biscuits)


For the dough:

250 to 200 grams of flour 00

lightly salted butter 100 g icing sugar 2 egg

2 teaspoons of cooked


To decorate:


400 grams of royal icing food colors purple and dark green


PROCEDURE

Sift the flour and place a mound on work surface.
Focusing on the cold butter into cubes and begin to work the ingredients with your fingertips, until it is "sand."
Add icing sugar and, after being mixed, add the yolks and mash, working together until the dough is smooth and homogeneous.
wrap in plastic wrap and let rest in refrigerator at least an hour.
Knead the dough a few minutes to soften slightly and spread the dough with a rolling pin ottenenedo high 1 / 2 cm. Obtain
cookies with cutters in the shape of a bunch of grapes (otherwise draw the cluster on a card, cut it, place it on the dough rolled out and follow the edges with a sharp boxcutter to obtain the desired shape), put them on a baking sheet covered with paper and bake in preheated oven at 160 ° C for 12 minutes. Remove from oven and let cool
the cookies completely on a wire rack for cakes.
Mix one third of the frosting green dye and two thirds the purple dye.
Drawing on the edges of the cookie with icing in a precise manner, resulting in the upper leaves and the rest of the bunch biscuit.
Stretch a bit 'glaze (keeping aside a little' undiluted for the next stage) and spread it within the boundaries already made, let it dry, then draw the contours of the grapes on the bunch (with frosting kept undiluted part), to give three-dimensional drawing.
Dry and serve.

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Meatballs Beef Meatballs




A second tasty for adults and children, but also good for a cold buffet.


INGREDIENTS (serves 4)

500 grams of chopped beef
150 grams of bread crumbs

100 grams of grated Parmesan cheese 1 / 2 cup milk 1 egg


salt pepper olive oil



PROCEDURE

Put the milk in a bowl with the breadcrumbs and mix, add the meat, Parmesan, egg, salt and pepper.
Knead with hands until mixture is smooth.
Wet hands slightly and roll into balls no larger than a walnut.
Cook in a pan with an inch of hot oil, making them brown evenly. Drain on
paper towels and serve immediately.
are also good warm or cold.

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golden fried rice and lentils


INGREDIENTS (serves 4)

150 g basmati rice 100 grams of cooked lentils

crumbs 3 slices of bread

grated Parmesan cheese 2 tablespoons grated rind of 1 / 2 lemon
1 / 2 clove of garlic, parsley

breadcrumbs
milk

paprika salt pepper

extra virgin olive oil for frying


PROCEDURE

Put the rice in a pot with a pinch of salt, cover with water , put the lid and boil for 10 minutes.
Soak the bread in a little milk chopped, then squeeze it and put it in a bowl with rice, lentils, chopped garlic with the parsley, lemon zest, Parmesan, salt and pepper.
Mix well until mixture is moist and sticky.
Form small balls of approximately 4 cm in diameter, dip in breadcrumbs and fry in a pan with hot oil.
brown them quickly, drain on paper towels, sprinkle with a pinch of paprika and serve immediately.

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Classic Meatloaf with eggs (Stefano Fagioli)

INGREDIENTS (serves 6)

300 grams of chopped beef
300 grams of lean minced pork 100 grams of fresh sausage

the crumb of a bread (soaked in little milk and squeezed)
70 grams of grated parmesan
2 eggs 4 eggs

1 clove garlic 1 onion

1 / 2 cup dry white wine 1
network
pork broth
parsley

extra virgin olive oil salt pepper



PROCEDURE

Mix in a bowl two minced meat, sausage skinned, the crumb, parmesan cheese, fresh eggs, minced garlic with the parsley, salt and pepper IMAST with your hands until the mixture is homogeneous (to check if it's quite salty, withdraw from mixing a dumpling and cook in a pan with a little oil, then taste).
Spread the mixture on a sheet of parchment paper, arrange the eggs in the center, wrap the loaf in on itself, forming a large sausage, then wrap them with the network of pork (previously soaked and squeezed).
Separately, to cook the onion in a little oil, then brown the meat loaf from all sides.
Add wine and a little broth, cover and cook over low heat for over an hour, checking occasionally and adding a little broth at a time if needed.
When finished cooking, remove the meat loaf, let it cool a few minutes, then cut into slices and serve with béarnaise sauce.

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béarnaise (Stefano Fagioli)

INGREDIENTS (serves 6)

2 egg yolks at room temperature

125 g cold butter 1 sprig thyme 1 bay leaf


chopped tarragon 1 tablespoon chopped shallots 1
50 ml
white wine vinegar 50 ml dry white wine

salt pepper PROCEDURE




Put the minced shallot in a saucepan with the thyme and bay leaves, then add the vinegar, wine, salt and pepper.
Bring to a boil and reduce by two thirds.
Remove from heat, let cool, then filter the whole thing and put the liquid in the pan: Place the pan inside a larger one filled with water, cook in water bath (the water of the water bath should never reach the boiling point), then add the egg yolks in a diluted tablespoon water and beat with a whisk until they start to take root.
Combine the butter into small pieces and beat the sauce so that the mountains and reaches the consistency of mayonnaise.
off, then add the chopped tarragon, stirring gently.
Cool and serve as an accompaniment to roast or meat loaf.

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soup full of vegetables and chestnuts with bacon croutons

INGREDIENTS (serves 4)

1 liter of vegetable broth
200 grams of boiled chickpeas
200 grams of boiled beans
200 grams of lentils boiled
150 grams of boiled chestnuts

3 stalks celery 2 cloves garlic 1 tsp

tomato paste 2 sprigs of rosemary oil

virgin olive oil salt pepper



PROCEDURE

Slice the celery and garlic and brown them in a pan with high sides with two tablespoons of oil.
Combine the concentrate, chick peas, beans and lentils, chestnuts, salt and add the boiling broth.
Simmer for 7 minutes, then take a third of the vegetables with a slotted spoon (by holding it) and blend the rest. Put the vegetables back
whole in the soup.
Separately, fry the whole rosemary in the oil until it becomes crisp, then strain the oil, remove the rosemary.
Distribute the soup into individual bowls, add a little 'oil, some of fresh rosemary, a grinding of pepper and serve immediately.

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Colonnade

INGREDIENTS (serves 6)

100 grams of lard Colonnade

6 slices of bread or cereal

PROCEDURE

Cut the bread slices in two or four pieces of toast to get the desired size, then place them on a baking sheet covered with parchment paper.

Put the bacon on each toast (one slice thin strips or something a bit 'thicker), then brown in a preheated oven at 200 ° C for a moment: they are ready when the edges of the bread begins to brown slightly.

Arrange the crostini on a wooden platter and serve immediately.

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crepes of rice flour and buckwheat stuffed with leeks salmon and Crepes

INGREDIENTS (serves 4)


For the crepes:


300 ml fresh milk 75 grams of rice flour
40 g of wheat flour Saracen
15 g butter, melted 2 eggs

extra virgin olive oil salt



For the filling:

400 grams of chopped fresh salmon
2 leeks

1 tablespoon grated Parmesan cheese 1 / 2 cup
dry white wine 2 tablespoons extra virgin olive oil salt

pepper


PROCEDURE

For the crepes: Beat eggs in a bowl with a whisk, stir in sifted flour gradually, then add a pinch of salt and some milk.
When the mixture is smooth and homogeneous, then add the remaining milk to the wire and melted butter.
Cover and let stand for one hour.
Cook the pancakes in a nonstick pan or lightly oiled cast iron and fall well: pour a ladle at a time into the pan, making it rotate quickly to spread the mixture evenly over the surface: Cook until bubbles appear (about a minute), then turn your pancake and finish cooking for another 30-40 seconds.
Remove the crepe from the pan and place on a plate.
Continue to cook the pancakes until the end of the compound, stacked as they are ready.
For the filling: Peel the leeks by removing the green part and roots, wash and cut them into goals.
in a pan with two tablespoons of olive oil for a few minutes, add a little water, cover and simmer for no more than 10 minutes.
Add the salmon cubes and fry over high heat and deglaze with wine.
Remove from heat, adjust seasoning with salt and freshly ground pepper Parmesan cheese.
Stuff the crepes, folded towel and serve.