Still krapfen!

Yesterday I tried to prepare these baked donuts and I must say that the results were good! Have stuffed them with chocolate cream and jam, but were also great with custard and whipped cream! Remain lighter than fried, but still soft!

Ingredients:

• 5,29 OZ (150 grams) cake flour
• 5,29 OZ (150 grams) durum wheat flour
• 2.12 OZ (60 grams) milk
• 1/2 cube of yeast (or half a packet of dry yeast for bread)
• 2 whole eggs
• 2.12 OZ (60 grams)  sugar
• 3.53 OZ (100 grams) of butter
• 1 tablespoon honey (acacia, lime or millefiori)
• 3 tablespoons of rum
• 1 teaspoon grated lemon peel bio
• icing sugar

Time: 20 min + rising

Cooking time: 15/20 min

Oven: 356 ° F

Difficulty: medium

Melt yeast in warm milk (not hot) and let stand for 5 minutes, mix the flour, sugar and eggs, add the milk and baking powder. Stir in the honey, rum and lemon zest. Knead for 8-10 minutes.

Combine butter and operate for a further 5 minutes, the dough should be soft but firm and elastic (like the one for the pizza).

Let stand in oven with just the light on for 1 hour, then knead with your hands, to reform a ball and leave in the refrigerator for 3 hours.

After this time, roll out the dough with a rolling pin thick and get a cup or cut dough rounds, with the scraps into balls.

Place in the oven with the light on for one hour.

Remove from the oven, turn it to 356 ° F and when temperature is reached continue cooking until golden brown (about 15/20 minutes)

Allow to cool and stuff as you like using a pastry bag or cutting them in half.

Sprinkle with icing sugar.

See the recipe in printable PDF

Pasta au gratin with vegetables

A gratin of pasta great as a main dish or as a tasty first. The vegetables can be varied at will by adding peas, spinach, beets ...

Ingredients for 2 people:

• 1 eggplant
• 1 zucchini
• 1 large tomato
• 1 mozzarella
• 4.23 OZ (120 grams) short pasta
• extra virgin olive oil
• 3 tablespoons grated Parmesan
• 3 basil leaves
• pepper to taste

Time: 30 min

Grill oven: 356 ° F

Difficulty: Easy

Put the pot on the stove for the pasta with plenty of salted water. Meanwhile, clean the vegetables, if you prefer to peel them, cut them into slices and grill on the plate or under the grill of the oven. Engrave cross the bottom of the tomato and put in the hot water of the pasta for a few seconds, fish up, peel and cut it into cubes. Throw the pasta and meanwhile grease a baking dish with a little oil.

Pour the grilled vegetables cut into cubes or strips, tomato, diced mozzarella, basil and chilli chopped by hand. Combine the cooked pasta, a tablespoon of olive oil and mix. Sprinkle the grated cheese and grill in the oven for 5/10 minutes, making sure that it does not dry too!

Enjoy your meal!

Quick Idea!

If you have friends over for dinner and hurry you can use a mix of grilled vegetables frozen already diced!

See the recipe in printable PDF

Fox grape Pie

In this end of summer can not miss a recipe with grapes, especially foxgrape, which many have here in the garden and they give me in quantity. Great combination with the greek yogurt that is richer and gives a special flavor, without the addition of butter.

  Ingredients:
½ cup sugar
2 eggs
150 gr. greek yogurt
3 cups cake flour (flour + starch 00)
½ cup of vegetable oil
1 teaspoon grated lemon peel bio
1 packet of baking powder
1 bunch of fox grapes
Butter for greasing

Time: 20 minutes + 35 for cooking
Oven: 356 ° F
Difficulty: medium

Grainy the grapes, wash and dry thoroughly. Whip with a whisk the eggs and sugar, add little by little yogurt. Incorporate with the help of a wooden spoon the flour, a little at a time and the oil flush. The dough should be soft, then add the lemon zest and baking powder.
Grease a round pan and pour half of the mixture. Put over half of the grapes and cover with the remaining dough and finish with the remaining grapes. Sprinkle with granulated sugar in abundance and bake in oven for 30-35 minutes, the mixture should be well cooked inside and on the surface to form a crust of sugar and grapes!

See the recipe in printable PDF

Monday's diet: fresh stuffed tomatoes

A light recipe that can be prepared with different types of vegetables, all raw. If you wish, you can add tuna or mayonnaise or whatever your want!

Ingredients for 2 people:
2 large tomatoes
1 zucchini
1 carrot
a few leaves of lettuce to taste
some onion pickle
1 tablespoon of cottage cheese or goat
½ lemon
2 tablespoons extra virgin olive oil
salt q.b.

Time: 15 min
Difficulty: Very easy
Calories: 966 KJ (230 cal.) per serving

Empty the tomatoes and put them to drain with a bit of salt. The filling can set it aside and use it to prepare the sauce. Clean the carrot and zucchini (if you like you can also add celery or cucumber) and grated them, I used the disk of the mixer to cut like julienne. Season with lemon juice, salt and extra virgin olive oil. Then stuffed the tomatoes with vegetables and decorated with spring onions or cottage cheese or goat.
Enjoy your meal!

 See the recipe in printable PDF

Peaches' cake with custard's heart

Here's what to do if you have some ripe peach and a bit of time!

Ingredients

½ cup sugar
2 whole eggs
½ cup vegetable oil
2 cups flour
1 cup potato starch
200 gr. peach jam
3 ripe peaches
1 cup of custard
2 tablespoons powdered sugar
Butter for greasing

Oven at 350° F

Time: 20' + 35'

In a bowl mix the eggs with the sugar until it forms a foam.
Add the oil, flour and starch. The dough should be smooth enough.
Grease a baking dish quite high and slightly conical.
Roll out the dough evenly.

Bake at 350 degrees for about 15 minutes, cover with baking paper and continue cooking for another 20 minutes or until a toothpick inserted is dry.
Prepare the custard following the recipe that you find here and join a peach puree.

Allow to cool, cut into about 3 cm from the top and empty the center of the part below, fill half with jam and cream. Cover with the "lid" and seal with a little of jam. Heat the remaining jam in double saucepan, brush the top of the cake and decorate with slices of peaches, polish with the remaining jam.
Sprinkle with icing sugar to taste. Store in a refrigerator at least one hour before serving.

 

See the recipe in printable PDF

Dinosaur's rib

For the series Paul in the kitchen, even the grill, here is a carnivore dish that requires little time. Choose meat preferably with at least a little of fat, so avoid becoming too dry.

 
Ingredients for 2 people:
2 thick slices about 1.20 inch (with or without bone) of cost (the same that is used for the roast beef)
1 clove garlic (optional)
2 glasses of lager beer
1 sprig of rosemary
salt q.b.
pepper q.b.

Cooking time: 6-7 minutes per side (medium rare)
Marinating time: 1 hour
Difficulty: very easy

Put the meat in a pan with a clove of crushed garlic, rosemary, beer, salt and pepper. Cover with plastic wrap and let stand at least one hour.
When the grill is hot and ready to cook the steaks grill 6-7 minutes per side.
Serve with salad or grilled vegetables and enjoy!

 See the recipe in printable PDF

Tuna paté

A recipe that my husband is greedy, they would eat in the industrial doses! 

A good solution for a cocktail or a cold dish served with tomato isalata or mixed. 

 
Ingredients:
14.11 OZ (400 grams) of drained tuna
1 large potato
2.82 OZ (80 grams) of butter
1 egg
the juice of one lemon
some capers (optional)
salt q.b.
Mayonnaise and olives to decorate
toasted bread

Time: 15 min + rest
Difficulty: Very easy

Boil the potato and firm up the egg. In a plate mashed with a fork potatoes and hard-boiled egg yolk. In mixer pour the well-drained tuna, lemon juice, capers (optional), and butter. If you want a softer dough spreads, replace the tuna with 3-4 tablespoons of mayonnaise. Add in the mixer smashed potato with egg. Once the cream you have two options: If you have used the mayonnaise you can pour into a bowl and serve with croutons on which to spread it, if you have used the butter cream is you can either use it as a mold coating (I took a cup) of film and put in the mixture, making sure to press it well to avoid air bubbles always, cover with plastic wrap and let stand in refrigerator for at least an hour. Turn out the dome, remove the plastic wrap and decorate as desired with olives and mayonnaise. This way you can make even the classic "salami" tuna and wrap in plastic wrap, once ready cut into thick slices and serve on bread.
Enjoy your meal!

See the recipe in printable PDF