Tart with strawberry and kiwi

ingredients

Tart with strawberry and kiwi

• shortbread 
• custard 
• 2 kiwis 
• 8.80 oz (250 gr) of strawberries
  2 tablespoons of strawberry jam or jelly

I made this cake yesterday,  with my cousins ​​and my sister for a birthday! I love strawberry!

We made ​​the usual shortcrust pastry recipe you find here and put in a tart pan with shaped bottom, because then we stuffed stuffed to the contrary.

 Baked for 25/30 minutes at 356°F (180 ° C) or as soon as it sees the gilding.

 After cooking we did cool down for 10 minutes and then turn the cake on a board and let rest without further remove the cake pan.

 After we removed from the pan and turn.

 We then filled the base with the custard and placed over the kiwis and strawberries thet we have cutted into slices.

 Finally you can put a little 'jelly cake, type "tortagel" or some' strawberry jam heated with a tablespoon of rum, so it prevents the fruit is not damaged and remains lucid.

waffles or ferratelle

Ferratelle with ice cream

I ate this cookies when I was a child, made by my grandmother who lived in Lazio but near Abruzzo.  I don’t remember the name so I called it waffles or ferratelle because they are cooked in a iron mold.

If you dont’t have the mold you can’t cook them

ingredients:

• 3.50 oz (100 grams) of flour

• 1 egg

• 2 tablespoons sugar

• 3 tablespoons vegetable oil

• A pinch of salt

• ½ glass of sambuca (liquor with anise) but I've put the rum because I do not like anise!!

For chocolate ones add 50 grams of melted chocolate

Mix all ingredients until a dough has formed and compact.

You can add to the dough vanilla, lemon zest or spices of your choice.

Shape into balls.

Heat the iron mold on the flame from both sides.

Put in the iron mold a ball a little 'crushed by hand or with rolling pin and close it.

Cook for 30 seconds one side and 30 seconds the other side, open the mold and if the waffle is cook you can remove it  easily.

You can oil the mold with a little vegetable oil.

You can leave the waffle flat or roll them when they are  still hot.

You can put in them ice cream, whipped cream, strawberries in summer and nuts and honey in winter.

View PDF of the recipe

tart with jam

Tart with apricot jam

Ingredients

• 8.80 oz (250 grams) of flour
• 3.50 oz (100 grams) of butter
• 2.80 oz (80 grams) of sugar
• 2 egg yolks
• a piece of lemon peel
• a pinch of salt
• half teaspoon of baking powder
• 5.30oz (150 gams) of jam

Oven: 350 ° F
Time: 45 '+ half hour of rest

Mix the cold butter into small pieces with the sugar and egg yolks.
Add the flour and the lemon zest, salt and vanilla.

If you want the dough softer also put half a teaspoon of baking powder, but if I want a firmer dough does not add it!

Quickly knead dough by hand or with mixer, the result must be a compoundthat crumbles, but not too much.
Pack it all into a ball and wrap in plastic wrap for food.
Let stand an half an hour or more.

Put the dough in the refrigerator half an hour
Take a baking bowl 24 with the bottom opening, remove it and use it as a template to measure the base of the tart, cut with a knife.

Butter a baking dish and put in the dough, fill with the jan that you prefer!

with the other dough make 7 strips , with 3 of them form the margin and press them near the sides of the pan. With the other 4 form the typical decoration of tart.

Bake in oven at 180 ° C for 20/25 minutes, let cool and put out gently.
Sprinkle with powdered sugar.

type of jam: for the photo I used the apricot jam

View PDF of the recipe

wholemeal “pizza” and “pizza bread”

"pizza bread" with rosemary

Ingredients for 3 people
dough

• 200 ml of water
• 1 tablespoon brandyor alcohol
• 1 tablespoon of salt
• 1 tablespoon extra virgin olive oil
• 150 grams (5.5 oz) of maitoba flour
• 150 grams (5.5 oz) of wheat flour
• ½ packet of dry yeast to slow rising or ½ cube offresh yeast

for “pizza bread”

• 2 tablespoons extra virgin olive oil
• rosemary

for “pizza”

• 150 (5.5 oz) grams of tomato sauce
• 150 (5.5 oz) grams cheese like mozzarella
• Oregano or basil to taste

Time: 10 min+ 3 hours for rising
Oven: 480° F (250 °C) with a bowl of water onside the owen

Put in the mixer, or in a large bowl, ingredients in the following order:
250 ml of water, 1 tablespoon of alcohol, 1 tablespoon salt, 1tablespoon extra virgin olive oil, 150 5.5 ozof flour maitoba, 5.5 oz of wheat flour, ½sachet of dry yeast to slow rising or½ cube of yeastfresh beer. Turn the mixer with the hook on theprogram medium speed for 5 min or kneading with the hands for 10 min.

The dough should be soft butnot sticky. If necessary, add flour if too sticky orwater if too stiff.

Let rest in the bowl with a cup of water and covered with a cloth for 2 hours (or more, I'll prepare it in the morning before going to work for the dinner).

Take the dough, give it a nice punch, kneadbriefly and roll it out with a rolling pin and a bit 'of flour and spread on a baking sheet. If you want to makea “pizza bread” don’t make it too thin.

Let stand for half an hour - an hour.

for “pizza bread” brush the dough with extra virgin oliveoil and sprinkle with rosemary.

wholemeal “pizza” it's ready!

Bake with a cupof water for 15 min or until it is golden brown.

For the “pizza” put a very thin layer of tomato sauce.

Cut the mozzarella into small cubes and let it drain in a colander witha weight on top.

Bake with a cup of  water for 10 min, then add the diced mozzarella and put bake in ovenfor 5/6 minutes. Serve sprinkled with oregano, if desired, or with two leaves of fresh basil.

 Download the PDF recipe

Spring cups!

Spring cups inside

ingredients:

• 8 waffles rice
• 10 asparagus
• 4 pieces of cheese
• 4 eggs
• A pinch of salt

time:

• 20 mins
• Oven at 150 °C (300°F)

Preheat the oven to 150 °C (300°F)
Meanwhile, you can cook the tender parts of asparagus in a frying pan with a little 'olive oil and a clove of crushed garlic and a pinch of salt .

If you are the hardest parts boil for 10 ', whip it and add in the pan. Continue to cook for 5 '.

Take a wafer of rice at a time, place it on a wet cloth and let it soak. When it becomes soft, let it stick to a cup that you can put in an oven previously oiled with a brush. Stack a second wafer. Make it fit snugly and not "collapse" inside.

After preparing 4 cups each with 2 waffles put them in the oven for 3 '.
Now prepare the poached eggs and compose the cups as follows:
let the waffles in the caps (in the meantime, the waffles will become hard), add a little 'of each asparagus, and  the piece of cheese over the egg. A pinch of salt and bake for 2 '.

If you do not want to make poached eggs, you can prepare the cups with asparagus and cheese as explained (you still cook for 3 'the  wafer of rice empty), then put a raw egg to small bowl and wipe it in the oven for 5' or otherwise until it is cooked. Add salt and serve.

The pods, in both cases can be served in cups or removing them gently!

Download here the PDF recipe

Poached eggs

the egg floats in water

Ingredients for 4
4 eggs
A pot of water

time:
5 minPut on the stove a pot with water and a tablespoon of white vinegar.

Break an egg into a cup at a time, the yolk must be whole and not broken. When the water boils, lower the heat and slide inside an egg, stirring up the water in a clockwise direction.

The egg white will begin to congeal around the egg. Cook for 4 ', then gently remove the egg with a slotted spoon and continue with the second egg.

Download here the PDF recipe

Cake on Saturday, for a sweet Sunday!

The cake is leavening

If you have a moment of time on Saturday you can make this cake for tomorrow!
The dough must leaven for 8/12 hours.
Ingredients for a cake of about 20 cm
dough:

• 5,30 oz of manitoba flour
• 5,30 oz of flour 00
• ½ packet of active dry yeast or ½ cube of the fresh
• 2,80 oz of sugar
• 3 egg yolks
• 1 cup of milk
• 1 teaspoon of vanilla extract
• 1 pinch of salt

stuffing:

• 1 cup of custard
• 1 cup of chocolate's cream (like Nutella)



The cake it's ready!

• 1,70 oz of icing sugar

time:

• 15 min for the dough
• 8/12 hours + 2 hours rising
• cooking time: 30 minutes
• oven temperature: 356 °F (180 °C)

Dough:

Put a cup of milk in a bow or in a mixer. Then add egg yolks, salt, sugar and give a first kneaded. Add the two types of flour, vanilla and lastly the baking powder, or the fresh one crumbled. Knead vigorously, if using a mixer. The dough should be soft but not sticky, a bit like pizza dough. If necessary, add flour or milk.

At this point formed a ball and let rest in the bowl next to a cup filled halfway with water. Cover with foil and let in the oven turned off for 8/12 hours. I usually let the mixture stand overnight.

Good morning! Your dough is ready! Must be at least doubled, but also depends on the temperature!

Give it a punch to activate the yeast and then lay it on a floor and work them with a rolling pin to form a sheet of about ½ cm.

Cut strips of 1,5 inch high and fill with a custard, roll it like a roll and put it in the center of the pan previously covered with baked paper.

Then fill with chocolate cream in another strip, roll and place close together. Continue, alternating fillings, until you have finished all the dough.

Let stand for 2 hours.

Bake in center of oven at 356 °F for about 30 minutes near a small saucepan with a water. After the first 10 minutes cover with baked paper so that not too dry, remove the first 5 minutes of cooking.

Let cool and sprinkle with icing sugar.

Download here the PDF recipe

A little bit of… sea in rainy days: marinated and grilled of St. James’s shells...I hope they are so called!!!!!

marinated and grilled of St. James’s shells

8 shells
1 tablespoon extra virgin olive oil
1 or 2 cloves of garlic
½ cup dry white wine
10 small tomatoes such as "Pachino"
2 tablespoons parsley
3 tablespoons bread crumbs
A cup of salad lettuce type or kind
A pinch of salt

Clean the shells of St. James gently and removing the shellfish  from their shells. Wash the shellfish, leaving the orange part and removing the brown and stringy.

Once you clean all started to fry in a nonstick pan or preferably coated ceramic, a tablespoon of extra virgin olive oil with a clove of garlic.
Add the mussels and sprinkle with ½ cup dry white wine, cook over medium-low to no more than 6/7 minutes.

Turn on oven with grill  at 180° C (356 °F) and place the empty shells, and put on 1 part white and 1 orange of fried shellfish.

Add in the tomatoes, cut into small cubes, the parsley and a little bit of bread crumbs.

If you want to throw the tomatoes for 1 ' in boiling water, dredge with a spoon, then cut and strip them (be careful not to burn yourself!)

Baked in the oven for 5 minutes and serve hot, arranged on a bed of fresh salad and dressed with oil, lemon and a pinch of salt.

Usually the mollusks are already salty, but if you prefer, add a pinch of salt during cooking in a pan.

A little bit of… minutes for introduce myself ...

peach pie

and my project to create a blog to share my cooking experience, after years of trials (successful and unsuccessful ...) in the kitchen. I invite you to ask me about the recipes or menus from any curiosity, or some idea of ​​a romantic dinner, a vegetarian meal, a buffet with friends ...

I thought of translating the recipes and posts in English, but I’m sorry to international friends for the mistakes and the words that will surely be wrong! I hope to improve over time! And now begins ...