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Panfrutto all'uvetta con alchechengi e sirop de Liege

To my surprise the little poll Last week found that a recipe more about this site would be appreciated (it's a surprise because the Internet is now full of the latest blogs and photos more than pleasing), so I have decided to offer my post-Christmas loaf " empty the pantry ".
Recipes "empty the pantry," are the funniest and most classic: it is closer to the jars, packets, we squared like that and find some hidden surprises that give new life. This time I found some organic dried Physalis (a sample that I received long ago) and a jar of syrup of Liège (is nothing but a thick cream, dark and sticky, very sweet, obtained by cooking, and then concentrated apple juice and pear ... typical of Liege, Belgium, in fact) , and then, here is a fat-free panfrutto ideal for post-Christmas breakfast (to get away gradually without trauma from the gorgeous buttery cake).
course, can be reproduced in any variant of your pantry offers: for example with honey (maybe honeydew) and dried apples ...

panfrutto with raisins and Physalis Sirop de Liege

• refreshed sourdough (preferably the day before)
• wholemeal wheat flour (4-5 times the sourdough)
• warm water (as in eye enough to obtain a homogeneous and smooth)
• two tablespoons of Sirop de Liege
• two to three tablespoons of raisins
• tablespoon dried Physalis (they are very, shall we say, acids :-)
• a pinch of salt Melt the

sourdough in lukewarm water and slowly add the remaining ingredients, continuing to mix slowly at first and then vigorously until dough is smooth, uniform and well "stretched".
baking up to triple the volume (6-10 hours depending on outside temperature), forming the loaves you want, and bake in preheated oven (maximum temperature for the first 5-10 minutes at 180 degrees for the rest).

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Merry Christmas and Happy New Year

With this message, the Martial Arts Center, wants to wish you a Merry Christmas and a great 2011 full of positive energy. In the new
There will be many new features!
Greetings to all.

Sifu Sifu Gianluca Mauro &

www.centroartimarziali.com

With this message, the "Martial Arts Center, wants to wish you a Merry Christmas and a Great 2011 full of positive energy.
In the new year there will be many new features!
Greetings to all.

Sifu Sifu Gianluca Mauro &

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Buon Natale

Surfing blog, I could not help but notice these wonderful sandwiches a sapling, which are well placed to wish you all a

WONDERFUL CHRISTMAS

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Pane dolce alla frutta

The following is a recipe for a sweet bread, suitable for morning breakfast or a hearty snack.
Being a leavened dough will keep for several days and does not require the addition of refined sugar or cane sugar but is sweetened with fruit, apple juice and a little honey.
All the ingredients are readily available as "BIO" even in normal supermarkets.

Ingredients: sourdough

130 g flour 300 g whole barley or other whole grain
100 g wheat flour 40 g 0
raisins soaked a few hours before
20 g chopped almonds 1 apple, cut into

diced 250 ml of apple juice 1 tablespoon honey clear


1 teaspoon salt 1 tablespoon olive oil 1 pinch of cinnamon


Preparation: Soften
in a large bowl with the sourdough apple juice and honey.
In a second bowl combine the flour and slowly add the sourdough dissolved in the juice, stirring with a spoon first and then with your hands, when l'impasto prende consistenza.
Unire all'impasto le uvette, le mele a cubetti, le mandorle tritate, la cannella, il sale e l'olio, impastando il tutto per alcuni minuti, finchè il composto non sarà diventato consistente e si potrà formare una palla.
Mettere il tutto a lievitare in luogo riparato, coperto da un telo (per esempio dentro il forno spento), per almeno 4 ore.
Trascorso il tempo di lievitazione, spolverare uno stampo tipo quello dei plumcake con un poco di farina, prendere l'impasto e adattarlo alla forma, adagiandolo sul fondo e lasciandolo quindi lievitare per altre 2 ore almeno.
Cuocere in forno a 220° per circa 15 minuti, abbassando poi la temperatura a 200 per altri 15 minuti: il pane è cooked when it becomes surface color.
Remove from oven, remove the bread from the mold and let it cool for a couple of hours on a rack before eating (all the bread should dry and cool naturally before being cut and eaten ).... Bon appetit!

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che ansia... il panettone. capitolo 5. giorno 3. ore 16 circa.

Here you go, it's time to cooking.
There is some 'anxiety in the air for fear of ruining all the trouble of wasting three days is high, but our unconscious rewards us and it is time to bake.
This step is easier :-)
Preheat the oven to 170-180 ° C and when it reaches the temperature bake your children (the panettone I mean).
The cooking time is affected by the size of the product: should cook about 45 'if it is 750 grams, 30' about whether the 300 grams, and so on.
hear a wonderful scent throughout the house: this is already the first recognition of all the work done.
cooked, check the cake stabbing with a toothpick, as is usual for cakes, to be sure that the inside is still raw, then the oven and let cool upside down (see the picture more than home):

once cooled ... You've made it!
Other photos:

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dove eravamo rimasti? il panettone. capitolo 4. giorno 2. ore 20.

After the dough, made in the morning, he rested at a constant temperature about 25 ° C, here we are now the last batter, the most challenging.
Difficult because, as usual, insert "things liquid" in a compound already done and already seemingly solid is not easy. In this last
mixture add all remaining ingredients, from eggs to the butter candies in turn: will be essential mix and "string" to the mixture well with each new ingredient added.
We see here then we'll add, in order of insertion, the mixture obtained in the morning

1. 90 grams of flour and a pinch of vanilla powder (vanilla, non vanillina!)
2. 6 tuorli d'uovo, aggiunti molto piano ed impastando per bene
3. 30 grammi di zucchero, un cucchiaino di sale, 50 grammi d'acqua
4. 100 grammi di burro morbido e lavorato con una forchetta fino ad ottenere una crema
5. 170 grammi di uva sultanina, 100 grammi di arancio candito, 100 grammi di gocce di cioccolato (questo è quello che ho inserito io perchè questo è quello che avevo in casa...voi fate a vostro piacimento).

Dopo aver sudato e impastato a lungo, annusatevi la mani: sanno di burro. è un profumo buonissimo per me.
Fate riposare una ventina di minuti l'impasto ottenuto, poi formatelo e mettetelo negli appositi stampi.
(nota: The molds can be bought at the grocery store, for those in Bologna I have personally bought from them in via Santo Stefano Pezzoli)

should get this, more or less:

let it rest in the heat (25 ° C) for 6-18 hours.

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Congratulations!

E 'with great joy and honor that we are pleased to announce that Sifu Sifu Gianluca and Mauro , were accepted as Italian Representatives for the training course ICP Black Flag Wing Chun.

L ' Hek Boen Eng Chun Ki Pai (Black Flag Wing Chun) is one of the oldest still existing expressions of this discipline.

We are pleased that our school has become part of this family led by Suhu Lin Xiang Fuk .

Special thanks s Sifu Sergio Iadarola that gave us the opportunity to learn this system in Europe as well as old.

Here we also publish the press release HKB Council:

As of December 12, 2010, For the HKB Eng Chun discipleship,Suhu/Master Lin Xiang Fuk has formally accepted 17 new candidates listed below as HKB EngChun Instructor Candidates for Europe Continent and South America Continent.

Netherland HKB I nstructor Candidates Program:
1. Harry Kwung Bong Fung (Future HKB Representative for Amsterdam)
2. Fabian Raymann (Future HKB Representative for Amsterdam)
3. Alex de Raaff (Future HKB Representative for Amsterdam)
4. Deniz Kara (Future HKB Representative for Haarlem)
5. Michael Morris (Future HKB Representative for Rotterdam)
6. Lai Wing Hau (Future HKB Representative for Amsterdam)
7. Robert Coztens (Future HKB Representative for Amsterdam)

Germany HKB Instructor Candidates Program:
8. Wolfgang Herges (Future HKB Representative for Osnabruck)
9. Alexander Smolenski (Future HKB Representative for Osnabruck)
10. Andreas Atzeni (Future HKB Representative for Osnabruck)
11. Malek Asad (Future HKB Representative for Osnabruck)
12. Annelene Sudau (Future HKB Representative for Osnabruck)

Italy HKB Instructor Candidates Program:
13. Mauro Gibin (Future HKB Representative for Savona)
14. Gianluca Giusto (Future HKB Representative for Savona)

United Kingdom HKB Instructor Candidates Program:
15. Paul Lawrence Hawkes (Future HKB Representative for Crawley)
16. Alan Stuart (Future HKB Representative for Croydon)

Brazil HKB Instructor Candidate Program:
17. Daniel Jaeger (Future HKB Representative for Brazil)

Suhu/Master Lin Xiang Fuk has allocated some ofhis time for future training and set dates for tentative training schedules starting this December 2010 followed by many upcoming ICP Training. Next training is Scheduled for March 2011.

Please join me in Congratulating them for being accepted into the Instructor candidate program of Hek Ki Boen Eng Chun Pai and for joining our Kungfu family. Please allow time for us to update our current Instructor Candidate name lists on our website.

HKB News Council

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It ended 2010 with a world championship medal rich for our country: the 14 gold medals, 12 of silver and 10 bronze.

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Group photo after exams Savona

Questa settimana si è conclusa la sessione di Esami presso la scuola di Savona. I ragazzi, sotto la guida di Sifu Gianluca Giusto, hanno svolto un egregio lavoro, alcuni sostenendo l'esame per il passaggio di livello.