shortcrust pastry with roasted, cocoa beans Last Saturday, after a quick visit to the market where we fell in my eye first, real strawberries here, we went to the cave Ali-Baba in order to see what's going on in the world of spices. The spices do not practice, you bought anything, but consoled himself an excellent book telling the story of chocolate * - but I like to read this book! I also bought
sugar with cinnamon and Backhousia citriodora, known in English lemon myrtle or French Mirte citron. The name is misleading, because the plant must be Australian Although the myrtle family, but the lemon has nothing in common. They named her so because of its flavor, wonderful indeed! Dried and ground leaves Backhousia citriodora possess and use a long time, not only as a supplement to desserts. Sugar persuaded me young and well, because he has a nice package and not have to play in the independent production of a mixture of ... In short, my aesthetic needs have been met, and laziness justified;)
The roasted cocoa beans czekoladolubny asked my husband. They smell great, but they are pioruńsko bitter. Ptit Suisse'owi is not completely do not mind, and crunches it into the coffee ... We bothered, so I decided to use them in trace amounts:)
Strawberry tart shortcrust pastry with roasted, cocoa beans - an oblong form of the tarts with a length of 30 cm:
crust dough:
180 g flour 150 g
homogenized cheese 90 g cold butter 10
roasted, cocoa beans in a mortar crashed
2 tablespoons sugar 1 egg yolk pinch of salt
mascarpone cream:
modified version Anna Olson: kame hill with grated rabarbarowej
100 g mascarpone cheese 100 ml cream
35% fat
50 g lean
homogenized cheese 4 teaspoons of sugar with cinnamon and lemon myrtle (you could use four spoons of sugar, mixed with ½ teaspoon cinnamon lemon myrtle)
2 tablespoons white sugar
loss of half a lemon peel
And:
500 g ripe strawberries, fragrant
2 teaspoons of sugar and pieces of cinnamon
Preparation: All ingredients
knead the dough quickly and thinly roll. Wylepić form and refrigerate for min. 30 minutes. Preheat the oven to 180 ° C. Ponakłuwać dough, cover with baking paper and sprinkle grains of beans or chickpeas. Bake for 25 minutes until they become golden brown. After removing from oven and cool thoroughly. Beat together cream cheese
mascarpone cheese and homogenized, add sugar and whisking at medium speed add more cream. When the mass thickens, add lemon zest, and gently mix. Put on a cold bottom, cover with foil and refrigerate for at least 3 hours. Before administration, clean, dry and cut strawberries into quarters. Wrap them tart and sprinkle with sugar and pieces of cinnamon.
Enjoy!
* Mort Rosenbaum, Le chocolat ou le saga douce-amer des dieux du breuvage, Les Editions Noir sur Blanc, Montricher, 2008
RECETTE EN FRANCAIS: Tarte aux fraises sur une pate de brisée aux éclats Fèves de cacao grillées
Salted capers in reward:) capers Salt is one of the basic ingredients of Italian cuisine. They give a specific flavor of spaghetti alla puttanesca are essential part of Sicilian caponaty and tuna-based sauce included in vitello tonato . Perfectly blended with pumpkin , any fish, eggs, and strengthen the taste of salad dressing.
Capers, is nothing but buds thorny caper bush (Capparis spinosa Latin ). Freshly harvested buds are placed in brine or vinegar, to deprive them of the bitter taste. Then kept in olive oil, vinegar or coarsely ground sea salt. The latter is, in my opinion are the best. They have amazing taste and thistles aroma. Only a few such capers, thoroughly rinsed with saline and added at the end of the tomato sauce did not alter the taste to know.
originators and participants of all thank you for voting joint fun. It turned out that most appealed to you the name - dry biscuits - proposed by Magda . Second, your choice was foremkowiec Pole. In third position was to dot the proposed by the mysterious My. We ask you to send my e-mail addresses to which I could send the promised jars filled with salted capers:)
again I thank you and greet all visitors:)
Mandarin Pancakes Flight from Hong Kong to Cebu grass about two hours. Enough, so I can see four times the same culinary program ... twice in each direction. The program was a Chinese preparation techniques pasta and pancakes . Then for the first time I saw you getting ready Mandarin pancakes. Since then, stretches I'm also in Shanghai, to a certain tavern, where you can enjoy almost all the pastas being prepared in China. I have no idea if ever I get there, because China is still more to me repel rather than attract, but that's another story ...
few months ago, near my office opened Asian market. Here you can buy everything, and even more, including my favorite Peking duck, which he never wants me to be very prepared. And of course all the vegetables and fruits. Fresh.
After visiting the grocery store line up wok and improvise, and sometimes even prepare anything according to the recipe. Rare, because I'll always be missing some component that you forgot to buy;)
Mandarin Pancakes - of these ingredients go 8 double pancakes:
240 g wheat flour
about 250 ml of boiling water teaspoon of brown sugar
oil Sesame
Preparation: Sift the flour
into a bowl, add sugar and pour over boiling water. Knead with the robot until the dough becomes elestyczne and shiny. Develop You can also manually, provided that they are not afraid to burn;) Shape into a ball, transfer it into a bowl and cover with foil. Let stand for 30 minutes in a warm place.
Divide the dough into parts and form 16 balls. Cover them with a cloth so as not to dry out. Remove the two balls. Each flatten and form small cakes. Both cakes sesame oil lubricated and stick with the buttered surfaces. On lightly floured surface, roll tortillas stuck on a very thin pancake with a diameter of about 12-14 cm. Bake on a dry, hot pan heavily. Pancake should be firmly przypieczony. Set aside on a plate and cover with a cloth. Proceed in the same way with all the pancakes.
Mandarin pancakes to make Peking duck with hoisin sauce and spring onions. But you can indulge
fantasy water and give it as a supplement to roast, cold meat, various vegetables and beans.
Enjoy!
RECETTE EN FRANÇAIS: Crepes mandarins
fettucine with green asparagus, basil and parsley last year in the disposal of debris mentioned the pasta with asparagus, basil and parsley. This year, the Aga prompted me to table asking for a recipe for this dish. The asparagus season, so we eat pasta often, not to say very often. Like any dumplings, take care of themselves, and the effect each time to surprise us. I recommend!
fettucine with green asparagus, basil and parsley - for 4 people
400 g fettucine pasta (tagliatelle, or how, this time with us Mafalda)
300 ml cream 20%
1 bunch green asparagus
basil 1 bunch parsley 1 bunch
a handful of ripe cherry tomatoes
a balloon
clarified butter 1 tablespoon
½ vegetable stock cube with
salt and freshly ground black pepper parmesan
Preparation: Wash
tomatoes and cut into small pieces. Set aside.
Asparagus Wash and dry. Break off the tough ends and cut into centimeter-long pieces. Heads set aside. With spring onion stems and shred Stew in butter, add asparagus pieces and fry for 2-3 minutes. Pour cream and add the broth cube. Cook over medium heat about 10 minutes. Add asparagus tops and cook 5 minutes. While half the cream has evaporated, add the shredded basil and parsley. Season to taste and set aside on the sides.
Cook fettucine in salted water. When they got very al dente, drain and put the sauce with asparagus. Mix thoroughly and heat for 2-3 minutes. Serve sprinkled with parmesan cheese and tomato slices.
Enjoy!
RECETTE EN FRANÇAIS: fettucine aux Asperges, basilic et Persil plat
consummate, lemon "biscuits" with asparagus and a little contest ... Keks good for all occasions. Hot served with lettuce, can be a full meal. Great works in a time of picnics and a trip instead of sandwiches. You can also cut the biscuits into smaller pieces and given as an appetizer for an aperitif.
keksami seasoned adventure started with the beautiful green keksu with pesto and pistachios . Since then, much modified the original recipe *. I started experimenting with additives, spices and method of preparation. Just indulge the imagination, and each time will have the opportunity to try the same kind, but a completely different fruit cake:) And now let
to contest - a dry cake has nothing to do with the traditional fruit cake, which is why its name is misleading. I use the name cake, which simply defines a cake baked in keksówce. I wonder how to say this kind in Polish pastries and frankly admit that anything meaningful does not come into my head. happy to learn your ideas . I propose that together we chose, of all your proposals, the coolest name. Proposal, please write in a comment to May 9, until midnight . Then we vote. Three authors who obtain the largest number of votes will be awarded a jar filled with salted capers , without which you can not do in the Italian kitchen. Welcome:)
consummate, lemon biscuits with asparagus - Cover the 30 cm long:
200 g wheat flour 100 g parmesan
70 g gruyère'a
100 milk 50 ml olive
2 egg yolks 1
package dry yeast (I use Dr. Oetker)
handful of pine nuts
bunch of parsley bunch of green asparagus
wiped the skin with one
lemon salt and freshly ground black pepper Pinch cayenne pepper
pinch of sugar
Preparation: Blanch
Lemon and very thoroughly. Grate the zest. Grate cheese. Wash and dry the asparagus. Break off the tough ends.
Mix flour with dry yeast and sugar. Whip yolks with milk and olive oil, combine with flour. Mix thoroughly. Cover with a cloth and let rise in warm place (about half an hour). Add cheese, lemon zest, pine nuts and shredded parsley. Mix again. Season to taste. Cover the smear with butter or parchment paper for baking. Pour into mold 1 / 3 of dough, place the asparagus, cover with another layer of dough and re-arrange the asparagus. Cover with rest of dough. Sprinkle with pine nuts. Bake for about 50 minutes in preheated oven 180 ° C (dry stick)
* The original recipe comes from the book "quiches, cakes & compagnie"
Enjoy!
RECETTE EN FRANÇAIS: Cake aux citron et Asperges
Rigatoni, green asparagus and lemon pesto Fast. Simple. Tasty. In principle, these three words I could finish this entry. I would add only that the provision comes from the brochure Betti Bossi, which originally was surprised so. I must admit that u can find it cool recipes for asparagus . The rest is difficult for me anything successful, because I did not.
As for the original recipe, it totally ignored the one ingredient - sugar snap peas, which I totally did not fit here. Sbrinz also swapped the parmesan. The rest virtually unchanged. I recommend!
Rigatoni with Green asparagus and lemon pesto - 4 servings: 500 g
green asparagus 400 g rigatoni pasta
60 g 50 g parmesan
pine nuts zest of one lemon niepryskanej best
4 tbsp lemon juice handful of fresh parsley
salt, black pepper
Preparation: Wash asparagus
, break off ends and cut into pieces 3 cm in length. Heads set aside.
Mix together Parmesan cheese, pine nuts, salt and lemon juice to a smooth, creamy mass.
Boil water, add salt and toss pasta. After about 6 minutes, add asparagus pieces. After another three heads of asparagus. Cook for 3-4 minutes. Strain pasta retaining 2-3 tablespoons of water. Pass the pasta back into pot, add the pesto, lemon zest and parsley. Heat and mix thoroughly. Serve immediately.
recommend replacing pine nuts with almonds without skin and adding fresh basil :)
Enjoy!
RECETTE EN FRANÇAIS : Rigatoni Vertes et aux Asperges pesto au citron
