Friday, 30 March 2012
Sunday, 25 March 2012
My weekend
I started packing this weekend! It's phase one of my move back to England and it means I'm finally in the last leg of my year abroad. Only 9 weeks left in Italy!
Oh and I made chocolate cornflake cakes :)
Sunday, 11 March 2012
Some photos
I haven't really done anything interesting these days, but with the 5th years I went to see a play about Oscar Wilde and then the week after some of my students were in a play about Dr Fauste a really random musical with devils dancing and strange make-up, the band were really good though.
It was women's day on the 8th March and one of my classes gave me some Mimosa :)
It was women's day on the 8th March and one of my classes gave me some Mimosa :)
This was drawn by Rob's friend Gemma...
And because I've been having a really unhealthy week I decided to make banana fritters :) So tasty!!
Tuesday, 6 March 2012
Birthday Cake
Chocolate Ricotta Pound Cake
makes one 6-cup fluted cake mold
4 1/2 Tbspn Dutch-processed cocoa powder (or 3 Tbspn Dutch-processed + 1 1/2 Tbspn black cocoa)
4 Tbspn boiling water
3 eggs
1 1/2 tspn vanilla extract
1 1/2 cups AP flour (~220 grams)
2 tspn baking powder
1/4 tspn salt
13 Tbspn butter, at room temperature
1 cup ricotta (300 grams)
1 cup sugar (210 grams)
1. Preheat oven to 350 degrees F. Grease and flour the cake mold. Set aside.
2. In a bowl, mix together the cocoa powder and boiling water until thoroughly combined. Let cool to room temperature.
3. Once the chocolate mixture has cooled, whisk in the eggs and vanilla extract. Set aside.
4. In another bowl, whisk together the flour, baking powder, and salt. Set aside.
5. In a mixer bowl, cream together on medium to medium high the butter, ricotta, and sugar until light and fluffy, about three minutes. Add the wet and dry ingredients in three stages, alternating wet and dry. Mix until combined.
6. Pour the batter into the prepared pan. Bake for 40-50 minutes total. About twenty minutes into baking, cover the cake with a lightly oiled piece of aluminum foil. Continue to bake until a toothpick inserted in the center comes out clean.
7. Remove from oven and let cool, turning the cake out onto a wire rack after about ten minutes. Let cool completely. Top with a light dusting of powdered sugar.
makes one 6-cup fluted cake mold
4 1/2 Tbspn Dutch-processed cocoa powder (or 3 Tbspn Dutch-processed + 1 1/2 Tbspn black cocoa)
4 Tbspn boiling water
3 eggs
1 1/2 tspn vanilla extract
1 1/2 cups AP flour (~220 grams)
2 tspn baking powder
1/4 tspn salt
13 Tbspn butter, at room temperature
1 cup ricotta (300 grams)
1 cup sugar (210 grams)
1. Preheat oven to 350 degrees F. Grease and flour the cake mold. Set aside.
2. In a bowl, mix together the cocoa powder and boiling water until thoroughly combined. Let cool to room temperature.
3. Once the chocolate mixture has cooled, whisk in the eggs and vanilla extract. Set aside.
4. In another bowl, whisk together the flour, baking powder, and salt. Set aside.
5. In a mixer bowl, cream together on medium to medium high the butter, ricotta, and sugar until light and fluffy, about three minutes. Add the wet and dry ingredients in three stages, alternating wet and dry. Mix until combined.
6. Pour the batter into the prepared pan. Bake for 40-50 minutes total. About twenty minutes into baking, cover the cake with a lightly oiled piece of aluminum foil. Continue to bake until a toothpick inserted in the center comes out clean.
7. Remove from oven and let cool, turning the cake out onto a wire rack after about ten minutes. Let cool completely. Top with a light dusting of powdered sugar.
Thursday, 1 March 2012
Arezzo and Bolgona
I went to Arezzo and Bologna at the weekend to see Lucy.
We had chilli for dinner the first night and then went out to Lucy and her housemate's favourite bar/cafe. We went to Bologna early saturday morning, had lunch in a cafe, a speciality of the region of mortadella and focaccia and caffe freddo. We went up the panoramic terrace on the Church of San Petrino ( the last three photos). And then we tried to find some museums that were free, we failed but found the museum of archeology that was only 2 euros and was really random, nothing was organised it was like a shrine to a collectamaniac. Bolgona has 2 towers like Pisa which are really randomly placed in the centre of the student area, where we stopped for cake (sacher torta) and coke. Dinner was of course Spaghetti Bolognese!!
Here's my photos :)
We had chilli for dinner the first night and then went out to Lucy and her housemate's favourite bar/cafe. We went to Bologna early saturday morning, had lunch in a cafe, a speciality of the region of mortadella and focaccia and caffe freddo. We went up the panoramic terrace on the Church of San Petrino ( the last three photos). And then we tried to find some museums that were free, we failed but found the museum of archeology that was only 2 euros and was really random, nothing was organised it was like a shrine to a collectamaniac. Bolgona has 2 towers like Pisa which are really randomly placed in the centre of the student area, where we stopped for cake (sacher torta) and coke. Dinner was of course Spaghetti Bolognese!!
Here's my photos :)
Subscribe to:
Posts (Atom)