Torta Mimosa Light

Torta Mimosa Light

Torta mimosa light

Torta mimosa

Calorie per fetta (ne ho ricavate 8): 242 calorie

Carboidrati: 45,9g
Proteine: 9g
Grassi: 3,5g

La Torta Mimosa è il dolce per eccellenza del mese di Marzo e, in particolare, del giorno della Festa della Donna. E’ sempre stato il dolce che mia mamma mi ha preparato per il mio compleanno (il 12 marzo), anche se la sua versione è decisamente molto calorica e zuccherata.

Ho quindi ideato la mia ricetta, del tutto nuova e personale, con un pan di spagna profumato e soffice e un ripieno leggero e gustoso.

Per l’impasto ho utilizzato il classico mix di uova, zucchero, farina e lievito a cui ci ho aggiunto scorza di limone e amido di mais. Per la crema, invece, ho scelto di realizzare la mia versione (che possiamo fare sia con latte vaccino che latte di soia). Per concludere, dell’anans super fresco e ben maturo.

Ingredienti per il Pan di spagna per una tortiera da 24cm:

  • 2 uova
  • 80g di zucchero di canna
  • 100ml di albumi
  • 150g di farina 00
  • 40g di amido di mais
  • 1/2 bustina di lievito per dolci
  • scorza grattigiata di 1 limone

Per la crema pasticcera:

  • 2 uova
  • 20g di zucchero di canna
  • 30g di amido di mais
  • 30g di farina 00
  • 500ml di latte parzialmente scremato (o latte di soia)
  • scorza di 1 limone

Inoltre:

  • 400g di ananas

Procedimento per il pan di spagna:

  1. Comincia la tua preparazione mettendo in un mixer con frusta elettrica 2 uova e sbattile per almeno 10 minuti fino ad ottenere un composto spumoso;
  2. Aggiungi lo zucchero di canna e sbatti per altri 5 minuti abbondanti;
  3. Aggiungi adesso la scorza grattugiata di un limone non trattato, amalgama il composto e trasferiscilo in una ciotola;
  4. Lava il boccale del tuo mixer e versaci all’interno 100ml di albumi, quindi sbattili fino a renderli montati a neve ferma;
  5. Nella crema di uovo, alterna ora l’aggiunta di un mix setacciato di farina-amido-lievito con gli albumi montati a neve, amalgamando il composto dal basso verso l’alto con l’aiuto di una spatola;
  6. Foderate di carta forno il vosto stampo, quindi versateci il composto all’interno e infornate a 170° per almeno 35 minuti (fate sempre la prova stecchino);
  7. Una volta cotto il pan di spagna, spegnete il forno e tenetelo all’interno con la porta del forno leggermente aperta;
  8. Dopo 10 minuti tirate fuori il pan di spagna a lasciatelo raffreddare del tutto;
  9. Una volta freddo, tirate fuori dallo stampo il vostro pan di spagna e rimuovete almemo 2-3 cm del lato, ricavando un cerchio centrale (guarda la seconda foto della preparazione);
  10. Dal lato rimuovete la parte più scura del pan di spagna e, da quella chiara, ricavate dei quadratini piccolini che metterete da parte e utilizzerete come decorazione;
  11. Tagliate il pan di spagna a metà, ricavando due strati.

Procedimento per la crema:

  1. Versa in una padella 2 uova, quindi sbattile energicamente;
  2. Aggiungi lo zucchero di canna e sbatti ancora fino ad ottenere un composto ben omogeneo;
  3. Ora procedi con le due farine ben setacciate, aggiungendone poco per volta e continuando a sbattere con una frusta evitando la formazione di grumi;
  4. Aggiungi ora gradualmente il latte, mescolando ancora;
  5. Infine arricchisci con la scorza di un limone tagliata a fetta intera;
  6. Comincia a cuocere a fiamma minima e girando continuamente con una frusta finchè la crema non si raddensa;
  7. Trasferiscila in una ciotola, ricopri con della pellicola trasparente e lascia che si raffreddi del tutto.

Per concludere:

p.s. Conserva in frigorifero per massimo 3 giorni.

Impasto per torta mimosa

Come fare l’impasto per torta mimosa

Come fare torta mimosa

Torta mimosa a strati

Torta mimosa

Torta mimosa

La Regola del Piatto

New York Yankees Recap: Orioles 6 Yankees 1 in another embarrassing loss for Gerrit Cole

New York Yankees Recap: Orioles 6 Yankees 1 in another embarrassing loss for Gerrit Cole

New York Yankees, Gerrit Cole

The New York Yankees bowed to the Baltimore Orioles again, for their second loss in this four-game series at Camden Yards, which will prevent them from taking this series, they so badly needed to win. The Yankee pitching ace Gerrit Cole lost again, and the Yankees have lost his last four starts in a row.

In my recaps, I usually cover the play by play highlights of the game. In this game, positive highlights are lacking to talk about, so I want to look instead at the game in its entirety, and what went wrong in this embarrassing loss to the lowly Baltimore Orioles. Here is what went wrong… everything!

Gerrit Cole gave up another home run in a game. He has given up a home run in every game he has started for the New York Yankees. He has given up 13 home runs in his nine starts.  In all of his starts, he has seemed to struggle, and not show confidence in his stuff.  Going into last night’s game he had not shown the dominance that he did pitching for the Houston Astros, last year.  Last night, however, was different. Cole struck out eight of his first nine Orioles. The dominance was there, the confidence was there.  But it all changed in the sixth inning when he gave up a homer to D J Stewart, that traveled into the Baltimore night, beyond the centerfield seats.

The run led to a series of events that caused Cole to give up five runs in the inning.  The poor defense of Thairo Estrada caused the meltdown when his bad throw led to Cole being tagged for four unearned runs in the inning. Of course, Cole’s leadoff home run didn’t help. When your pitching fails and your defense fails you hade better have a good offense.  That wasn’t there for the Yankees either last night. Clint Frazier’s home run was the only offense in the game. The Yankees only managed to muster up five hits, two of them by Frazier and two of them from backup catcher Kyle Higashioka.

For the last few weeks, the New York Yankees have just been playing horrible ball. Deficient pitching, lacking defense, and bats that remained mostly silent. The Yankees who scored nearly six runs per game last year, in the past three weeks have only produced 3.6 runs per game.  The Yankee’s lack of hitting is also leading to leaving men on base. Last night the Yankees were 0-9 with runners in scoring position

The Yankees must right the ship and do it quickly if they don’t they may not even earn one of the AL’s eight postseason spots. With all that is going wrong for the Yankees, you also cannot discount the trickle-down effect of the injuries the Yankees are suffering. In the last sixteen games, there are many times that if the right player was handling a base or the right player was in the lineup. the result may have been different.

The Good Stuff:

Gerrit Cole showed the kind of dominance his presence on the mound can be.  Before the meltdown, he was headed to a recond number of strikeouts. Clint Frazier showed the kind of impact he can have in a lineup going 2-4, with a homer. Gleyber Torres returned to the team, off the IL, and had a double in the game.  With the Yankees being so short in the bullpen, Miguel Yajure pitched two scoreless innings.

The Bad Stuff:

Gerrit Cole continues to suffer from the long ball. Thairo Estrada bungled a throw that cost the Yankees four runs. The “next man up” mentality from last year is missing this season and in the game last night.  They just aren’t getting the job done.  New York Yankees manager Aaron Boone was not committal in when Aaron Judge and Giancarlo Stanton might return; saying that he hoped they would be available for postseason play. Gary Sanchez continued his horrible play going 0-4.

After the game manager Boone had this to say about the team’s play:

“I don’t worry about confidence. Looking at our guys, we have to play better, period,’’ Boone said following an embarrassing 6-1 loss to the lowly Orioles on Saturday night at Camden Yards. “It is incumbent on all of us, and starts with me to set a good tone as far as putting a good plan in place and in position to succeed. I don’t worry about the confidence, because these guys have had a lot of success but we have to kick it in gear a little bit more.’’

In an after-game interview, Gerrit Cole put his take on what’s presently wrong:

“I’d like to see us turn the corner and start going in the right direction. Results don’t always dictate exactly what is going on. But at the same time, whether the offense has a good night and the pitchers can’t pick it up or the pitchers have a good night and the offense can’t pick it up or we pitch well and hit well and we don’t play good defense. All the things aren’t clicking for us. By and large we need all three areas of the game going in the right direction. If we don’t rattle off six wins a row that is fine, but we have to see some improvement across the board and start picking each other up.’’

Today, the New York Yankees will try to come away from Baltimore with a split in the four-game series. The Yankees will have Masahiro Tanaka, who has shown improvement lately, taking the mound against the Baltimore Orioles yet to be announced starter. When the Yankees leave Baltimore, they will travel to Buffalo, for three games against the Toronto Blue Jays.

 

 

The post New York Yankees Recap: Orioles 6 Yankees 1 in another embarrassing loss for Gerrit Cole appeared first on Empire Sports Media.

Empire Sports Media

White Balsamic Vinaigrette Dressing

White Balsamic Vinaigrette Dressing

This easy white balsamic vinaigrette comes together quickly and has a light and sweet flavor, which makes it a versatile dressing that can be used on a variety of salads.

I love creating fun, new recipes for you, but I also have to remind myself to share my staple recipes from time to time. Most of these staples aren’t anything fancy, but they’re worth sharing because I make them on a regular basis in our home. Pickled onions, lemon vinaigrette, roasted garlic… all useful recipes to take your meal to the next level, but not the most exciting thing on their own.

Which brings me to today’s recipe. I know a simple salad dressing isn’t the most intriguing recipe on it’s own, but I firmly believe everyone should have this white balsamic vinaigrette recipe in their back pocket!

Glass measuring cup pouring white balsamic vinaigrette into a glass jar.

White Balsamic vs. Regular Balsamic

Before we dive into the recipe, let’s chat about white balsamic vinegar and why I recommend picking up a bottle ASAP.

Both types start with white grapes, but white balsamic isn’t heated at high temps or simmered for long periods of time like regular balsamic. As a result white balsamic is a light, golden color while regular balsamic is dark brown and usually tends to be a tad thicker.

The flavor of white balsamic vinegar is quite similar to regular balsamic, although white balsamic is a bit milder and has a clean finish. So why might you choose one over the other? Sometimes the mild flavor of white balsamic works better on a dish and occasionally it’s more aesthetically pleasing to have a light sauce or dressing. I have both types of balsamic vinegar stocked in my pantry and use them both fairly evenly!

All this said, you can easily substitute one for the other in recipes that call for balsamic vinegar. And in the case of this dressing, you can use regular balsamic if that’s all you have on hand.

White Balsamic Vinaigrette Ingredients:

  • extra-virgin olive oil
  • white balsamic vinegar
  • honey or maple syrup 
  • fresh garlic – I love using fresh garlic, but garlic powder or garlic granules also work
  • sea salt
  • ground pepper – I like using fresh cracked pepper for extra flavor

White spoon taking a spoonful of white balsamic salad dressing.

What Salads Pair Well With White Balsamic Vinaigrette?

The mild flavor of this white balsamic vinaigrette means that it will work well on almost any salad. I personally like to use it on salads with fruit like peaches, pears or berries and/or salads with grilled chicken or seafood. It would be delicious on my pear salad or this grilled salmon and peach salad.

White Balsamic Vinaigrette Variations

You can follow this recipe as is for a delicious dressing, but if you’re feeling creative or need to make some changes, here are some swaps you can make:

  • Use shallots – if you have shallots on hand they make a great sub for the minced garlic.
  • Sweeter dressing – do you like your salad dressings a bit sweeter? Add more honey or maple! I only use 1/2 Tablespoon in this recipe but you can add up to 1 Tablespoon.
  • Make it vegan – use maple syrup, agave or coconut nectar in place of the honey for a vegan version.
  • Use regular balsamic – don’t have white balsamic? Regular balsamic will still work in this recipe.
  • Add dijon mustard – if you like dijon mustard, feel free to add a little (1 teaspoon or so) to this recipe. It will help the dressing emulsify.

Storing Vinaigrette

I love prepping this dressing in advance so I can use it on salads throughout the week. To store, place vinaigrette in an airtight container and keep in the refrigerator for up to two weeks. Depending on how cold your fridge is, the olive oil may solidify a bit. If that happens, just remove from the fridge and let the mixture come to air temperature while you’re prepping the rest of your meal. Whisk it together again (if needed) and you’re ready to go!

White spoon stirring a jar white balsamic vinaigrette.

More Dressing Recipes You Might Like:

If you make this white balsamic vinaigrette, be sure to leave a comment and star rating below letting me know how it turned out. Your feedback is super helpful for the EBF team and other EBF readers!

 

Print

White spoon taking a spoonful of white balsamic salad dressing.

White Balsamic Vinaigrette


  • Author: Brittany Mullins
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 3/4 cup
  • Diet: Vegan

Description

This easy white balsamic vinaigrette comes together quickly and has a light and sweet flavor, which makes it a versatile dressing that can be used on a variety of salads.


Ingredients

  • 1/2 cup extra-virgin olive oil
  • 4 Tablespoons white balsamic vinegar
  • 1/2 Tablespoon honey or maple syrup (+ more to taste)
  • 1 clove fresh garlic (minced) or 1/4 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground pepper

Instructions

  1. Whisk together all ingredients in a glass bowl or jar until combined. Another option is to add all ingredients into a mason jar and shake to combine.
  2. Taste and additional honey/maple syrup, if desired. I found 1/2 Tablespoon to be plenty but if you like sweeter dressings, you can add more.
  3. Store dressing in an airtight container in the fridge. It should last for two weeks.

  • Category: Dressing
  • Method: Whisk
  • Cuisine: American

Nutrition

  • Serving Size: about 1 Tablespoon
  • Calories: 89
  • Sugar: 2g
  • Sodium: 98mg
  • Fat: 9g
  • Saturated Fat: 1g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 2g
  • Fiber: 0g
  • Protein: 0g
  • Cholesterol: 0mg

Keywords: white balsamic vinaigrette

The post White Balsamic Vinaigrette Dressing appeared first on Eating Bird Food.

Eating Bird Food

#GetYourBellyOut’s fundraising superstars!

#GetYourBellyOut’s fundraising superstars!

For the past 12 months (17/18) we’ve really enjoyed being named Pelican Healthcare / Respond Healthcare LTD‘s fundraising partners of the year!

It’s been marvelous seeing all of Pelican and Respond’s wild and wacky fundraising challenges, such as Louise who ran the Aviemore 10k and their national sales manager Fiona who took on the Brighton Half Marathon in order to help raise funds! Your hard earned donations are greatly appreciated and have added a cracking £3,635.70 to #GetYourBellyOut’s fundraising total (which currently stands at over £76,000) which has been forwarded to the Crohn’s and Colitis UK charity.

Respond fundraisers

Would you or your company like to support #GetYourBellyOut Community Interest Company over the next 12 months? Might you have the opportunity to nominate us (a newly registered not-for-profit organisation) as your workplaces’ ‘charity of the year’? If you think that you can help or support us in any way, we would love to hear from you as your support will make all the difference!! Here’s how you can get in touch!

 

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