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Tartine bicolor


O ggi to say goodbye in February to change the color of the post:) Describe
February is quite simple .. . .. a true schiffezza month but luckily it to console (or almost) are the sweet .. my passion .. but lately I just want a salty ..:)
Originally these tarts were made because in a very good window of a bakery I saw them on display .. but never ever bought .. and so armed with cutters, cookbooks from which I took the cream and having patisse of ingredients I decided to make perfect ..:)
Result? good .. I would say shame that lasted just like any sweet and nothing ..: (
also wanted to put the hazelnuts but I had done .. and vabbe. :).

pastry: 200 grams of flour


1 teaspoon salt 80 g butter, diced

1 tablespoon water 1 egg creams

For patisse:
40 g wheat flour
40 g cornflour
100 g sugar 600 ml milk


6 egg yolks 100 g dark chocolate

For the pastry sift the flour and add salt. Melt the butter and work the dough, forming a fountain. To join them, beat the egg and then the mixture of the flour. Stir the mixture and add water if necessary till at will be smooth and regular as to form a ball in the fridge for a few hours with a Matarelli coperto.Stendere the dough and put it in the molds. Prick the bottom with a fork and bake at 180 degrees for about half an hour.
Meanwhile prepare the cream: Beat 6 egg yolks with the sugar and combine the two types of flour. Boil the milk and add in the compound earlier. Bring it on low heat and stir till at thickens. Allow to cool for a few minutes and pour the cream in the middle of the canapes. Then add the remaining chocolate cream and melt over low heat again. Allow to cool and put in tarts ..:) Enjoy your meal:)

Malar Rash How Long Does It Last

tart with ricotta and chocolate

For the pastry: 240 gr 00 flour, 100g butter, 100g sugar, 1 teaspoon baking cakes x, 1 + a whole egg yolk, the grated rind of half a lemon. Put the flour a bowl and then add the butter into small pieces with your finger tips trying to mix the two ingredients (with the gesture that is used to indicate the money !!!!!) when the flour is soaked in butter, add the other ingredients and mix quickly, forming a ball and covered in refrigerator. For the filling: 500 gr of ricotta, 150 g sugar, 3 egg yolks, 100 grams of dark chocolate 70% (what I use Lindt), 40 grams of toasted pine nuts or toasted almonds, 3 egg whites. Leave the cheese out of the fridge for half an hour to drain off his serum, in the meantime beat the egg whites until stiff and yolks with sugar until they become frothy and white. Mix the ricotta with the egg yolks and add the whites with a movement from bottom to top x does not remove them. Coarsely chop the chocolate (if you add too chop toasted almonds) and add to mixture, add the toasted pine nuts and raffreddati.Preriscaldare the oven to 160 degrees and grease a 24 cm tart mold, spread with a rolling pin and always helping the pastry with a rolling pin position on the mold to adhere well to the edges and fill with the mixture of ricotta, Bake for 40 minutes (until it forms a nice crust), turn out to cool and sprinkle with powdered sugar.

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bowls of tiramisu



Going to see a bit of culinary blog I always talked about recipes for tiramisu ..:) Is there really so many recipes , and every photo I saw made me really want to eat .. so going to the grocery store happened to be right in front of the counter of the mascarpone and then realized I took .. in front of the ladyfingers asking me to buy them .. and what I did? ignore them? no no ..:) and so I took the missing ingredients .. also because it is without tiramisu ladyfingers among other Sardinians?:) I tried also the tiramisu with Pavesini but it was not the same thing (so
Here comes the time to do it .. break from studying .. so I open the fridge and pantry and throw out everything you need .. and seeing the really nice glasses in the window I decided that I would use as cups.
Anyway this is the recipe for two people)

4
ladyfingers 3 tablespoons sugar 250 grams mascarpone


cocoa powder 2 eggs 3 teaspoons of coffee


Beat eggs with sugar till at you get a nice cream. Add the mascarpone and work for a few minutes not leaving no more lump. Let stand a few minutes and cut the biscuits into 6 pieces and wet them with unsweetened coffee (I did so not to make the tiramisu too sweet. Arrange a layer of mascarpone cream and then put the biscuits. Conclude with the cup the layer of mascarpone and sprinkle with cocoa powder. Let stand for several hours in refrigerator and serve.

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Oven-baked cod, potatoes and mushrooms to Foggia

This recipe I was taught by Mrs. John (and the mother of my employer and friend, Francesca ). The lady is from Puglia is disarming and his skill in the kitchen, because any recipe, even the simplest if she is prepared from a unique flavor!

Ingredients:

1baccalà soaked;

1 kg of yellow potatoes;

500 grams of mushrooms cardoncelli;

100 grams of cheese from Puglia;

1 large onion, chopped parsley

,

oil, salt.

breadcrumbs (the bread should be Apulian stale but not dry and must be crumbled by hand, no robots.)

the cod fillet, collecting all the pulp into a bowl and dress with olive oil and parsley.

Peel the potatoes, make them into very thin slices and season, clean the mushrooms or soak them with a little water if dry, chop the onion. Grease a baking pan

from oven and place a layer of potatoes, sprinkle with a bit of pecorino cheese, then put some onion rings and a handful of mushrooms, continue with the cod until all ingredients.

finish with the potatoes and sprinkle the surface with feta cheese mixed with bread.

Put a little water from a corner (not really because the mushrooms during cooking toss their vegetation water) and cook on the stove to dry until almost all the water then bake for 20 minutes at 200 ° (must form a nice crust). With this recipe I participate in this wonderful contest: