tag:blogger.com,1999:blog-53223741559472662242024-03-14T02:32:01.443+00:00 Mo's foodMo'http://www.blogger.com/profile/00789082649032176242noreply@blogger.comBlogger20125tag:blogger.com,1999:blog-5322374155947266224.post-31772536052852213602013-02-21T22:21:00.001+00:002013-03-01T22:18:42.553+00:00Baked Quark CheesecakeHello!<br />
I baked this cake two days ago, I am writing the post a bit late!<br />
<br />
Ingredients<br />
Filling <br />
500 grams of quark (it is a fat-free German cheese, like Italian ricotta but harder) You find this in any big supermarket<br />
6 tbspoons of sugar<br />
2 eggs, divide the whites and the yolks<br />
<br />
Base<br />
20 grams of butter, melted<br />
10-15 Digestive biscuits or any biscuit you have at home (I had few ladyfingers from my <a href="http://foodbymo.blogspot.co.uk/2012/02/tiramisu.html" target="_blank">Tiramisu</a>, and some granola, I just put everything together in the food processor)<br />
<br />
Turn the oven on at 200 degrees.<br />
Melt the butter. If you have a food processor, use it to ground your biscuits.<br />
If you don't have one, put the biscuits in a food plastic bag and use a rolling pin (or the back of a pan) to break them and reduce them into crumbles!<br />
Add the melted batter and spread it on the bottom of a round tin cake (the ones you can open), use the back of the spoon to make it flat.<br />
Bake for 10-15 minutes (keep an eye on it, you don't want it to burn!) and cool.<br />
<br />
In the meantime the base is cooling, separate the whites from the reds, beat the whites until they form soft peaks, then add 4 tables spoons of sugar until the are stiff and glossy. Set aside, whisk the eggs with the rest of the sugar until pale and fluffy, then add the cheese and mix until smooth.<br />
<br />
Fold in the whites with a spoon and pour over the base.<br />
<br />
Add to the oven for 15 minutes, then turn it down at 180 and keep baking for 30-45 minutes (I waited until the top of the cake was colored). Allow to cool in the oven, with the door ajar.<br />
Once cool, keep it in the fridge!<br />
<br />
Buon appetito!<br />
<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-WvuoZ5ujnb0/USadhQUgE8I/AAAAAAAAAVg/1MWK-hkF7wo/s1600/cake.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-WvuoZ5ujnb0/USadhQUgE8I/AAAAAAAAAVg/1MWK-hkF7wo/s320/cake.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cake</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-uvZ2bmm7WqA/USadkd4CTFI/AAAAAAAAAVo/ZNqVZp9FDD4/s1600/cake+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-uvZ2bmm7WqA/USadkd4CTFI/AAAAAAAAAVo/ZNqVZp9FDD4/s320/cake+2.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Breakfast Slice</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />Mo'http://www.blogger.com/profile/00789082649032176242noreply@blogger.com2tag:blogger.com,1999:blog-5322374155947266224.post-82474502744435233392013-02-17T09:38:00.001+00:002013-03-01T22:23:14.795+00:00Dinner for four<style>
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<span style="mso-ansi-language: EN-GB;">Dinner for <b>four</b></span></div>
<b>
</b><br />
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="mso-ansi-language: EN-GB;">Hi there!</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="mso-ansi-language: EN-GB;">So, I invited 2 friends over, and cooked a dinner for four, which I hope they
enjoyed.</span><br />
</div>
<div class="MsoNormal" style="text-align: justify;">
<span style="mso-ansi-language: EN-GB;">You can prepare almost everything in advance, so that you can enjoy the time with your friends!</span><br />
</div>
<div class="MsoNormal" style="text-align: justify;">
<span style="mso-ansi-language: EN-GB;">Here what I have done</span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<b style="mso-bidi-font-weight: normal;"><span style="mso-ansi-language: EN-GB;">Starter</span></b></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="mso-ansi-language: EN-GB;">Sliced home-made bread spread with ricotta, figs, dried tomatoes and
scattered peanuts</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="mso-ansi-language: EN-GB;">Ingredients </span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="mso-ansi-language: EN-GB;"><b>Bread</b>. You can make this in the morning (or even the day before)</span></div>
<div class="MsoNormal" style="text-align: justify;">
<br />
<span style="mso-ansi-language: EN-GB;">500 grams of seeded flour (but you can use any bread flour you want)</span>
</div>
<div class="MsoNormal" style="text-align: justify;">
<span style="mso-ansi-language: EN-GB;">1 tsp of quick yeast</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="mso-ansi-language: EN-GB;">2 tsp of sugar</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="mso-ansi-language: EN-GB;">1 tsp of salt</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="mso-ansi-language: EN-GB;">Lukewarm water (enough until you have an elastic dough)</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="mso-ansi-language: EN-GB;">5 tbsp olive oil</span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="mso-ansi-language: EN-GB;">To spread</span><br />
<span style="mso-ansi-language: EN-GB;">50 grams of Ricotta</span><br />
<span style="mso-ansi-language: EN-GB;">3 dried figs thinly sliced</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="mso-ansi-language: EN-GB;">few dried tomatoes in olive oil (or you can use fresh small tomatoes)</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="mso-ansi-language: EN-GB;">a small handful of peanuts </span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<b style="mso-bidi-font-weight: normal;"><span style="mso-ansi-language: EN-GB;">Main course</span></b></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="mso-ansi-language: EN-GB;">Pork rolls with grilled vegetables </span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="mso-ansi-language: EN-GB;">Ingredients</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="mso-ansi-language: EN-GB;">2 packs of pork medallions, which are about 16 slices</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="mso-ansi-language: EN-GB;">2
aubergines</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="mso-ansi-language: EN-GB;">2 round courgettes </span></div>
<div class="MsoNormal" style="text-align: justify;">
<u><span style="mso-ansi-language: EN-GB;">Be careful</span></u><span style="mso-ansi-language: EN-GB;">, always wash
your hands when you manipulate raw meat, wash every surface/cutlery/utensils
you use. <b style="mso-bidi-font-weight: normal;">Try to buy pork that was
responsibly farmed</b>!</span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<b style="mso-bidi-font-weight: normal;"><span style="mso-ansi-language: EN-GB;">Desserts</span></b></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="mso-ansi-language: EN-GB;">Profiteroles </span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="mso-ansi-language: EN-GB;">For the cream, you find the recipe <a href="http://foodbymo.blogspot.co.uk/2013/02/thick-custard.html" target="_blank">here</a>.</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="mso-ansi-language: EN-GB;"></span><span style="mso-ansi-language: EN-GB;">For the choux buns</span>
</div>
<div class="MsoNormal" style="text-align: justify;">
<span style="mso-ansi-language: EN-GB;">150 ml of water</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="mso-ansi-language: EN-GB;">60 grams of flour (I use bread flour)</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="mso-ansi-language: EN-GB;">50 grams of butter</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="mso-ansi-language: EN-GB;">2 eggs</span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<br />
<div class="MsoNormal" style="text-align: justify;">
<span style="mso-ansi-language: EN-GB;"><b>Bread</b> </span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="mso-ansi-language: EN-GB;">Mix all the ingredients together, just be careful yeast and salt do not
come close together (mix well before adding the salt), until you get an elastic
dough. Cover and leave in a warm place to rest until double in size.</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="mso-ansi-language: EN-GB;">Slightly grease a 2lb tin (900 grams), knock over the dough, mix again
for a couple of minutes, fit it into the tin and leave it again to rest for 1
hour.</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="mso-ansi-language: EN-GB;">Pre-heat the oven at 230 degrees, cook the bread until risen and golden
brown.</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="mso-ansi-language: EN-GB;">When you knock on the top, it has to sound hollow! I usually cook it for
25-30 minutes, then I unmolded and cook it upside down for further 5 minutes.</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="mso-ansi-language: EN-GB;">Leave it to cool on a rack.</span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
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</div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-dcUBZjHc8oc/USCi7Qf-afI/AAAAAAAAAUE/JnynVnxVtBE/s1600/bread.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-dcUBZjHc8oc/USCi7Qf-afI/AAAAAAAAAUE/JnynVnxVtBE/s1600/bread.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My home made bread</td></tr>
</tbody></table>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="mso-ansi-language: EN-GB;">Before your guests arrive, slice the bread, warm it in the oven under the
grill, spread over the ricotta, add figs, tomatoes and scatter over the
peanuts. Serve!</span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<b><span style="mso-ansi-language: EN-GB;">Main Course</span></b></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="mso-ansi-language: EN-GB;">You can grill the vegetables in advance. Cut the aubergines and the
round courgettes in round thin slices, you can use half slice for every slice
of meat,</span><span style="mso-ansi-language: EN-GB;"> and bring the rest of the veggies to the table.</span>
</div>
<div class="MsoNormal" style="text-align: justify;">
<span style="mso-ansi-language: EN-GB;">You can prepare everything before your guests arrive, leave it in the
fridge and cook it just before eating. They take about 10 minutes to cook.</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="mso-ansi-language: EN-GB;">Flour each pork slice, add half slice of aubergine/courgette, roll and
set aside.</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="mso-ansi-language: EN-GB;">When you are finished, cover with cling-film and leave it in the fridge.
</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="mso-ansi-language: EN-GB;">When you are ready, heat a non sticking pan, add some olive oil and cook
your rolls at full whack for about 10 minutes, making sure they are golden
brown, and cooked thoroughly (you cannot serve uncooked pork!)</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="mso-ansi-language: EN-GB;">Bring to the table together with the grilled vegetables (warm the up
before!)</span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-zGP-ACG4QK8/USCjQTvfQ1I/AAAAAAAAAUs/ySPaEaam4DQ/s1600/photo-17.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-zGP-ACG4QK8/USCjQTvfQ1I/AAAAAAAAAUs/ySPaEaam4DQ/s1600/photo-17.jpg" /></a></div>
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<a href="http://2.bp.blogspot.com/-gBnBFfWp0kA/USCjb8jnlrI/AAAAAAAAAU0/qSc9xWHTSHM/s1600/photo-18.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-gBnBFfWp0kA/USCjb8jnlrI/AAAAAAAAAU0/qSc9xWHTSHM/s1600/photo-18.jpg" /></a></div>
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<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<b><span style="mso-ansi-language: EN-GB;">Dessert</span></b></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="mso-ansi-language: EN-GB;">For the cream, you find the recipe <a href="http://foodbymo.blogspot.co.uk/2013/02/thick-custard.html" target="_blank">here</a>.</span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="mso-ansi-language: EN-GB;">For the choux buns</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="mso-ansi-language: EN-GB;">150 ml of water</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="mso-ansi-language: EN-GB;">60 grams of flour (I use bread flour)</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="mso-ansi-language: EN-GB;">50 grams of butter</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="mso-ansi-language: EN-GB;">2 eggs</span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="mso-ansi-language: EN-GB;">Pre-heat the oven at 200 degrees.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-bjXWtTDo6KU/USCi8sZ-cpI/AAAAAAAAAUM/CLNT3r00hHg/s1600/photo-13.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/-bjXWtTDo6KU/USCi8sZ-cpI/AAAAAAAAAUM/CLNT3r00hHg/s200/photo-13.jpg" width="150" /></a></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="mso-ansi-language: EN-GB;">Add the butter to the water and bring it to boil.</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="mso-ansi-language: EN-GB;"> As soon as it is
boiling, switch off the heating; add the flour and stir well until combined.
Add one egg at the time, and mix until you end up with a smooth and silky
paste.</span></div>
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<a href="http://4.bp.blogspot.com/-ZaCylAkbVJI/USCi9lNv9sI/AAAAAAAAAUU/OKFGMijCfU0/s1600/photo-14.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/-ZaCylAkbVJI/USCi9lNv9sI/AAAAAAAAAUU/OKFGMijCfU0/s200/photo-14.jpg" width="200" /></a></div>
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<a href="http://2.bp.blogspot.com/-kGEDw3o-a90/USCi_YVyMSI/AAAAAAAAAUk/yck7yE-ZGbk/s1600/photo-15.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-kGEDw3o-a90/USCi_YVyMSI/AAAAAAAAAUk/yck7yE-ZGbk/s200/photo-15.jpg" width="150" /></a></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-PoCLbMUcH8Q/USCkHc32aJI/AAAAAAAAAU8/kM8sewBwFgI/s1600/photo-19.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/-PoCLbMUcH8Q/USCkHc32aJI/AAAAAAAAAU8/kM8sewBwFgI/s1600/photo-19.jpg" /></a></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="mso-ansi-language: EN-GB;">Wet a baking sheet under running water, squeeze it, cover the oven trail
and spoon small quantities of you batter, making sure they are at least 2 cm
aside.</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="mso-ansi-language: EN-GB;">Cook the choux-buns for 10 minutes, increase the temperature at 220 and
cook for 10 minutes or until risen and golden (they may take 2-3 minutes more).</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="mso-ansi-language: EN-GB;">When they are ready, take them out of the oven and pierce them with a
tooth peak to let the steam out.</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="mso-ansi-language: EN-GB;"><span style="mso-spacerun: yes;"></span>Fill the choux buns with
the cream JUST BEFORE SERVING, or they will go soggy.</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="mso-ansi-language: EN-GB;">Scatter some dust sugar on top and serve</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="mso-ansi-language: EN-GB;"><span style="mso-spacerun: yes;"><br /></span></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="mso-ansi-language: EN-GB;"><span style="mso-spacerun: yes;">Buon appetito!!!</span></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="mso-ansi-language: EN-GB;"><span style="mso-spacerun: yes;"><br /></span></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="mso-ansi-language: EN-GB;"><span style="mso-spacerun: yes;">Mo'</span></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
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Mo'http://www.blogger.com/profile/00789082649032176242noreply@blogger.com0tag:blogger.com,1999:blog-5322374155947266224.post-62577273318443655432013-02-12T22:50:00.002+00:002013-03-01T22:23:27.326+00:00Pancakes<span style="font-family: "Courier New",Courier,monospace;">Hello there,</span><br />
<br />
<span style="font-family: "Courier New",Courier,monospace;">today in UK is Pancake day, and one of my favorite chefs, Jamie Oliver, uploaded this recipe on twitter, I tried it, and they came out just perfect! I will not post the link, but if you search for Jamie and pancakes, I am sure you will find it!</span><br />
<span style="font-family: "Courier New",Courier,monospace;"><br /></span>
<span style="font-family: "Courier New",Courier,monospace;">You need</span><br />
<br />
<span style="font-family: "Courier New",Courier,monospace;">One cup of self raising flour</span><br />
<span style="font-family: "Courier New",Courier,monospace;">The same cup full of milk</span><br />
<span style="font-family: "Courier New",Courier,monospace;">A pinch of salt</span><br />
<span style="font-family: "Courier New",Courier,monospace;">1 egg </span><br />
<span style="font-family: "Courier New",Courier,monospace;"><br />For the filling, you can have them savory or sweet, we had them with salmon, salad, and ham!</span><br />
<span style="font-family: "Courier New",Courier,monospace;"><br /></span>
<span style="font-family: "Courier New",Courier,monospace;">Mix the ingredients until you get a smooth batter</span><br />
<span style="font-family: "Courier New",Courier,monospace;"><br /></span>
<span style="font-family: "Courier New",Courier,monospace;">Add one small ladle to a hot pan previously buttered</span><br />
<span style="font-family: "Courier New",Courier,monospace;">Check underneath the pancake: when it is golden brown, flip it and keep cooking until both sides are crisp and delicious.</span><br />
<span style="font-family: "Courier New",Courier,monospace;"><br /></span>
<span style="font-family: "Courier New",Courier,monospace;">Keep going until the batter is finished.</span><br />
<span style="font-family: "Courier New",Courier,monospace;"><br /></span>
<span style="font-family: "Courier New",Courier,monospace;">(you can pile them up on a plate and stick them in a warm oven, around 60 degrees Celsius, until you are ready to eat).</span><br />
<span style="font-family: "Courier New",Courier,monospace;"><br /></span>
<span style="font-family: "Courier New",Courier,monospace;">Buon appetito!</span><br />
<br />
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<br />Mo'http://www.blogger.com/profile/00789082649032176242noreply@blogger.com0tag:blogger.com,1999:blog-5322374155947266224.post-53268876973767663252013-02-03T14:25:00.001+00:002013-02-03T14:25:19.797+00:00Thick CustardHi there!<br />
<br />
This a very quick recipe to make a delicious custard<br />
<br />
You need<br />
<br />
3 yolks<br />
20 grams of sifted flour<br />
250 ml of milk (I use skimmed milk, but feel free to use full fat)<br />
60 grams of caster sugar<br />
A table spoon of icing sugar <br />
<br />
Separate the yolks from the whites, add 40 grams of sugar and whisk at max speed until you reach a ribbon like consistency.<br />
When they are done (this can take up to 10 minutes), reduce the speed and add the sifted flour. <br />
In the meantime, add the remaining 20 grams of sugar to the milk and bring it to the boil.<br />
(You can split a vanilla pod and add the seeds to it, to give it more flavor. If doing so, add also the pod and leave it to infuse for 10 minutes. After 10 minutes, pass through a fine sieve, and bring it back to boil) <br />
<br />
As soon as it starts bubbling up, take off the heat and slowly add it to the eggs, keep whisking.<br />
<br />
Bring everything back to the pan, and heat for 3-5 minutes, until it thickens up.<br />
<br />
Transfer to a bowl, dust with icing sugar (to prevent the thin crust forming), and leave it to cool before putting it in the fridge.<br />
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<br />Mo'http://www.blogger.com/profile/00789082649032176242noreply@blogger.com0tag:blogger.com,1999:blog-5322374155947266224.post-55544252253919405702013-01-31T11:00:00.000+00:002013-01-31T11:54:43.030+00:00<div class="MsoNormal">
<span class="textexposedshow"><span lang="EN-US">Free a recipe: Lemon cake.</span></span></div>
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<span class="textexposedshow"><span lang="EN-US">Today I joined
a fantastic swapping recipes initiative.</span></span></div>
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<span class="textexposedshow"><span lang="EN-US">Here is mine</span></span></div>
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<span class="textexposedshow"><span lang="EN-US">You need:</span></span></div>
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<span class="textexposedshow"><span lang="EN-US">65 grams of softened butter (plus some extra to grease the tin)</span></span></div>
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<span class="textexposedshow"><span lang="EN-US">115 grams of
caster sugar</span></span></div>
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<span class="textexposedshow"><span lang="EN-US">2 eggs</span></span></div>
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<span class="textexposedshow"><span lang="EN-US">2 table spoons
of good quality lemon curd</span></span></div>
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<span class="textexposedshow"><span lang="EN-US">A splash of
milk</span></span></div>
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<span class="textexposedshow"><span lang="EN-US">150 grams of
self-raising flour</span></span></div>
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<span class="textexposedshow"><span lang="EN-US">1 tea spoon of
baking powder</span></span></div>
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<span class="textexposedshow"><span lang="EN-US"><br /></span></span><span class="textexposedshow"><span lang="EN-US"></span></span>
</div>
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<br /></div>
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<span class="textexposedshow"><span lang="EN-US">Switch the oven
on at 180 degrees</span></span></div>
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<span class="textexposedshow"><span lang="EN-US">Butter a 1kg
loaf tin and line with grease proof paper (very important! or it will get stuck like mine the first time I made this.....)</span></span></div>
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<span class="textexposedshow"><span lang="EN-US">Add the butter
and the sugar into a bowl (or a food processor) and start whisking until pale
and fluffy (it will take almost 10 minutes)</span></span></div>
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<span class="textexposedshow"><span lang="EN-US">Keep whisking
and add one egg at the time, the lemon curd, the milk and the flour (previously
combined with the baking powder).</span></span></div>
<div class="MsoNormal">
<span class="textexposedshow"><span lang="EN-US">Keep whisking
until everything is well combined (if you think, add some milk)</span></span></div>
<div class="MsoNormal">
<span class="textexposedshow"><span lang="EN-US">Add everything
to the tin, smooth it and leave it in the oven for 35-45 minutes (use a tooth
peak: if it comes out clean, happy days!)</span></span></div>
<div class="MsoNormal">
<span class="textexposedshow"><span lang="EN-US">Once the cake
is out, but still warm, you can mix lemon juice and caster sugar, and use this to brush it over the cake!</span></span><span class="textexposedshow"><span lang="EN-US"><br /></span></span></div>
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<span class="textexposedshow"><span lang="EN-US">Buon appetito!</span></span></div>
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<div class="MsoNormal">
<span class="textexposedshow"><i style="mso-bidi-font-style: normal;"><span lang="EN-US">Stories are for those who listen to them, recipes are
for those who eat them. I give out this recipe as a gift to those who'll read
it. It's not my copyright, it's just part of my life: so I let it go freely on
the web</span></i></span></div>
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Mo'http://www.blogger.com/profile/00789082649032176242noreply@blogger.com0tag:blogger.com,1999:blog-5322374155947266224.post-83947848737962291372012-11-26T07:29:00.004+00:002012-11-26T07:35:04.863+00:00Mince PiesMake 12 mince pies.<br />
<br />
200 grams normal flour<br />
100 grams caster sugar<br />
80 grams butter<br />
1 egg<br />
1 egg yolk<br />
1 pinch of salt<br />
Good quality mincemeat<br />
Muffin cases or muffin tin or (even better) a mince pie tin! <br />
<br />
Sift flour and salt. Add sugar. Make a hole in the middle, add the diced butter and the salt. Start working it until it resembles crumbles. (I do this in a food processor, it only takes few minutes).<br />
Add the egg and the egg yolk and start working with your end quickly until everything gets together.<br />
Shape it like a ball, cover it in cling film and leave it in the fridge for 15-30 minutes.<br />
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Switch the oven on at 180 degrees.<br />
Flour the working surface and the rolling pin, and cut the pastry into two pieces.<br />
Start rolling out the pastry (remember to add flour or it will stick to the table!!) as thin as possible. <br />
Cut some of it with the round cutter, re-rolling the scraps, and cut some using a star-shaped cutter (if you do not have it, just use a smaller cutter).<br />
Line the round pieces into the cases, add a tea spoon of mince meat, then cover with the star-shaped pastry.<br />
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<br />
Bake into the oven for 25-35 minutes, keeping an eye on the pastry which can burn quite quickly.<br />
When they turn gold, they will be ready.<br />
<br />
Cool them off on a wire tray and sprinkle with icing sugar.<br />
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<br />
Buon appetito!<br />
<br />
<br />Mo'http://www.blogger.com/profile/00789082649032176242noreply@blogger.com0tag:blogger.com,1999:blog-5322374155947266224.post-45705390798805925002012-11-25T15:51:00.000+00:002012-11-25T17:04:29.528+00:00Chicken morselsThis plate contains raw chicken, wash hands and every surface after you finished! Also, please, do not use caged animals!<br />
<br />
For two people<br />
3 small chicken breasts <br />
2 table spoons of flour<br />
1 tea-spoon of granary mustard<br />
half a glass of dry white wine<br />
salt and pepper<br />
a splash of extra-virgin olive oil<br />
Capers and Olives (if you like) <br />
<br />
Cut the breast into small pieces (you can either use a knife or scissors), put in a bowl, add the flour, salt, pepper, and the granary mustard.<br />
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Add the oil to a non sticking pan and turn the heat on.<br />
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Once hot, add the chicken making sure all the pieces are well separated so that they can brown uniformly. <br />
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After they have browned both sides (1-2 minutes each side), add the wine and cook it off (2 minutes), add capers and olives (capers are quite salty, just add couple of tea spoons). Turn the heat down and cover for 15-25 minutes (it depends on the size of the pieces, if you are not sure, cut one in half and make sure the juices run out clear!).<br />
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Once they are done, you can leave move them to a plate and cook some noodles to go with it!<br />
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Buon Appetito!<br />
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<br />Mo'http://www.blogger.com/profile/00789082649032176242noreply@blogger.com0tag:blogger.com,1999:blog-5322374155947266224.post-29645275410936111482012-10-24T21:50:00.002+01:002012-10-24T22:06:08.773+01:00Pears and Chocolate cakeYou need<br />
4 pears<br />
Half lemon (the juice)<br />
250 grams of sifted self raising flour<br />
50 grams of butter, melted<br />
100 grams of caster sugar<br />
A glass of milk<br />
Half bar of good quality dark chocolate bar, grated<br />
3 eggs<br />
<br />
Switch on the oven at 190 degrees.<br />
Cut the pears into chunks, squeeze half a lemon on it and set aside.<br />
Separate the yolks from the whites.<br />
Whisk the whites until they form soft peaks and set aside.<br />
Add the sugar to the yolks and whisk until pale.<br />
Keep whisking, add the milk, the melted butter, and then the flour.<br />
If the batter looks stiff, add more milk. Mix in the whisked whites with a wooden spoon and be careful not to break the air too much.<br />
Add the pears and the grated chocolate.<br />
Pour into a circular cake tin (previously buttered) (I had the one with the hole in the middle, both moulds are fine)<br />
Put into the oven for 30 minutes, check with a tooth peak, if it comes out clean, it is ready, if not wait 10 more minutes.<br />
It's delicious for breakfast!<br />
Buon appetito!<br />
<br />
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<br />Mo'http://www.blogger.com/profile/00789082649032176242noreply@blogger.com0tag:blogger.com,1999:blog-5322374155947266224.post-38664083639503277732012-09-23T22:51:00.000+01:002012-09-30T21:39:49.354+01:00Squid rings with Pancetta and Small TomatoesThis is very quick recipe, in 15 minutes you can really impress someone!<br />
<br />
For two People<br />
Two small squids<br />
Half a pack of small tomatoes<br />
One pack of Pancetta (Italian pork already cut in small cubes)<br />
One small shallots<br />
Olive oil, salt and pepper<br />
<br />
Add some olive oil to a non sticking pan, turn the heat on and start chopping the shallots very finely.<br />
Once the oil is hot, add the shallots and fry until soft and golden (it will take just few minutes).<br />
Chop the tomatoes, add and stir for 3-4 minutes, then add the pancetta cubes until they are cooked (they should take about 5 minutes).<br />
In the meantime, cut the squid into rings, add and cook for 3-4 minutes (if you cook them for too long, they will become rubbery and inedible).<br />
Serve immediately.<br />
<br />
If you want, you can add noodles. One nest per person is enough, cook them according to the instructions, when the squid is ready, plate, return the pan to the heat, and stir briefly the noodles. Plate them with the squid.<br />
<br />
Buon appetito!!<br />
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<br />Mo'http://www.blogger.com/profile/00789082649032176242noreply@blogger.com0tag:blogger.com,1999:blog-5322374155947266224.post-25336934738128028032012-09-23T22:19:00.000+01:002012-09-23T22:20:00.634+01:00Green LasagneIngredients for 6 people<br />
One box of Lasagne Sheets<br />
500 grams of Ricotta Cheese<br />
400 grams of Fresh Spinach<br />
100 grams of Ham<br />
Mushrooms, 200 grams.<br />
One small shallot<br />
<br />
For the Besciamella Sauce:<br />
50 grams of unsalted butter<br />
50 grams of plain flour<br />
Grated nutmeg (half of teaspoon)<br />
Salt&Pepper<br />
Parmesan cheese to finish<br />
<br />
Switch on the oven at 185 degrees Celsius.<br />
<br />
Put the kettle on (this is the quickest way to cook the spinach), add the spinach to a bowl and then pour the boiling water on top. Leave for 5 minutes and drain.<br />
Add the cooked spinach, the ricotta and the Ham to a food processor with a knife blade attached, switch on and get everything mixed.<br />
<br />
For the sauce, add the butter and the flour to a small pan, turn the heat on until they combine, keep stirring and add the milk. Stir until everything turns into a liquid sauce. Taste and add salt, pepper and the nutmeg. Transfer the sauce into another small container and use the pan to cook the mushrooms. Add some olive oil and turn the heat on, once the oil is hot, add the shallots and fry them off until they are soft and golden, then add the mushrooms and stir for 5 minutes, add salt and pepper to taste.<br />
<br />
You can either make 6 different portions, using the foil small trays, or cook a big one.<br />
Add one sheet of lasagne (cut one into two pieces if you are using the small trays), and add the mushrooms as first layer, together with a couple of spoons of besciamella. Add another sheet of lasagne, the ricotta-ham-spinach and continue until the ingredients run out.<br />
Finish with the lasagna, add a spoon of besciamella and grate some parmesan on top, otherwise it will get burnt.<br />
Add into the oven for 30-35 minutes.<br />
Buon appetito!<br />
<span id="goog_159731861"></span><span id="goog_159731862"></span><br />
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<br />Mo'http://www.blogger.com/profile/00789082649032176242noreply@blogger.com0tag:blogger.com,1999:blog-5322374155947266224.post-66417563430254565672012-02-25T08:50:00.000+00:002012-02-25T08:50:03.503+00:00Saffron and Pancetta Risotto<style>
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<div class="MsoNormal"><span lang="EN-US">Recipe for 4 people</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-US">Rice (like Arborio), allow 80 grams per person </span></div><div class="MsoNormal"><span lang="EN-US">100 grams of cubes pancetta (no streaky bacon and PLEASE, try to get pork you know it is responsibly farmed)</span></div><div class="MsoNormal"><span lang="EN-US">Pinch Saffron strands </span></div><div class="MsoNormal"><span lang="EN-US">Salt and pepper</span></div><div class="MsoNormal"><span lang="EN-US">Olive oil</span></div><div class="MsoNormal"><span lang="EN-US">25 grams of butter</span></div><div class="MsoNormal"><span lang="EN-US">Half onion (chopped)</span></div><div class="MsoNormal"><span lang="EN-US">Small glass of white wine</span></div><div class="MsoNormal"><span lang="EN-US">One liter of vegetable stock (you can use cubes)</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-US">Prepare the vegetable stock and keep it on low heat.</span></div><div class="MsoNormal"><span lang="EN-US">Add a splash of olive oil to a non-sticky pan and turn the heat on.</span></div><div class="MsoNormal"><span lang="EN-US">When the oil is hot, add the chopped onion to the pan, keep stirring, at low heat, for 4-5 minutes, </span></div><div class="MsoNormal"><span lang="EN-US">until they are soften. Add the pancetta and cook for another 4-5 minutes.</span></div><div class="MsoNormal"><span lang="EN-US">In the meantime, wash the rice in a colander to get rid off the excess of starch.</span></div><div class="MsoNormal"><span lang="EN-US">Add the rice, turn the heat at full whack, and stir until it becomes translucent.</span></div><div class="MsoNormal"><span lang="EN-US">Add the wine and let it cook off for a couple of minutes.</span></div><div class="MsoNormal"><span lang="EN-US">Add two ladles of stock, turn the heat down, and stir.</span></div><div class="MsoNormal"><span lang="EN-US">Keep adding the stock, one ladle at the time, stirring continuously, until the rice is cooked (look at the label, but it should take around 15 minutes).</span></div><div class="MsoNormal"><span lang="EN-US">5 minutes before the end, put the saffron in a glass, with a bit of stock, stir and then add to the rice. </span></div><div class="MsoNormal"><span lang="EN-US">Taste and adjust salt and pepper (Pancetta is quite salty, so bear this in mind!).</span></div><div class="MsoNormal"><span lang="EN-US">At the end, add a knob of butter, to make it really creamy and delicious.</span></div><div class="MsoNormal"><span lang="EN-US">Buon appetito!</span></div><div class="MsoNormal"><br />
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</div>Mo'http://www.blogger.com/profile/00789082649032176242noreply@blogger.com0tag:blogger.com,1999:blog-5322374155947266224.post-26058362573922997742012-02-14T21:34:00.001+00:002013-03-01T22:21:30.335+00:00Tiramisu'For 4-5 people<br />
<br />
This recipe contains raw eggs!<br />
<br />
Very quick Tiramisu recipe, but you should leave it all night in the fridge before eating it!<br />
You need<br />
3 eggs<br />
3 table spoon of sugar<br />
250 grams of Mascarpone (you can find it in any big supermarket) <br />
One packet of sponge fingers buiscuits<br />
3-4 espresso <br />
2 Table spoon of cocoa powder<br />
<br />
Separate the eggs whites from the yolks, and whisk them in a clean bowl until they form soft peaks (3-4 minutes should be enough)<br />
Leave them aside and beat the yolks with the sugar, until they are pale and fluffy using the electric whisker at maximum speed (4-5 minutes)<br />
Add the mascarpone and keep mixing until it is all combined and smooth.<br />
Fold in all the eggs whites, with a wooden spoon, mix slowly until everything is combined.<br />
Pour the espresso in a small bowl and quickly dip in the sponge biscuits and align them in a deep container (Bear in mind you will make at least two layers)<br />
Make one layer, then pour half of the mascarpone cream, evening it out, make another layer with the biscuits and pour in the remaining cream.<br />
Carefully sprinkle the surface with the cocoa powder, cover with cling film and leave in the fridge over-night to set.<br />
Buon appetito!<br />
<br />
If you want to make a bigger one, use 5 eggs with 5 table spoons of sugar, 500 grams of mascarpone and two packs of biscuits.<br />
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Mo'http://www.blogger.com/profile/00789082649032176242noreply@blogger.com0tag:blogger.com,1999:blog-5322374155947266224.post-68543047919587798692012-01-29T22:51:00.000+00:002012-01-29T22:52:05.503+00:00Apple Cake<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-pbRXYiebX0U/TyXKiDmHN9I/AAAAAAAAAJo/5hx-1VAS4bg/s1600/IMG_1316.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-pbRXYiebX0U/TyXKiDmHN9I/AAAAAAAAAJo/5hx-1VAS4bg/s320/IMG_1316.JPG" width="320" /></a></div><br />
Hi!<br />
I love this cake, my nana made one for me and Luigi, my hubby, last Christmas and I have decided to give it a go! Although this one has less butter and less sugar than the one she made...<br />
You need<br />
Three eggs<br />
a pinch of salt <br />
80 grams of butter<br />
80 grams of sugar<br />
200 grams of self raising flour<br />
Half a glass of milk<br />
3-4 big apples<br />
<br />
Pre-heat the oven at 160 degrees Celsius.<br />
Cut the apples in small pieces, and set them aside<br />
Separate the eggs and whisk the whites (with a pinch of salt) in a very clean bawl until they form peaks (it will take few minutes)<br />
In another bawl, add the yolks and the sugar and whisk until they look pale.<br />
In the meantime, melt the butter in a small pan at low heat<br />
Add the butter to the yolks and the sugar, and keep whisking<br />
Carefully, fold in the whites (by hand) and then the apples.<br />
Slightly butter and flour a round cake mould (the type you can open), add the batter and place in the oven for 40-45 minutes (Check with a tooth-peek, if it comes out clean, the cake is ready!)<br />
Buon appetito!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Ra6nQ_WGsf8/TyXKS7bH_zI/AAAAAAAAAJY/y5Qe818py4g/s1600/IMG_1314.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-Ra6nQ_WGsf8/TyXKS7bH_zI/AAAAAAAAAJY/y5Qe818py4g/s320/IMG_1314.JPG" width="320" /></a></div>Mo'http://www.blogger.com/profile/00789082649032176242noreply@blogger.com0tag:blogger.com,1999:blog-5322374155947266224.post-20834332365709063332012-01-12T22:41:00.000+00:002012-01-12T22:41:42.319+00:00Potato Gateau<span lang="EN-US">This is a very SIMPLE recipe, a very good friend of mine taught this to me, thanks Elisa.</span> <div class="MsoNormal"><span lang="EN-US">For 2-3 people</span></div><div class="MsoNormal"><span lang="EN-US">2 potatoes</span></div><div class="MsoNormal"><span lang="EN-US">100 grams of ham (Try <u>not</u> to get the water addicted one)</span></div><div class="MsoNormal"><span lang="EN-US">1 mozzarella</span></div><div class="MsoNormal"><span lang="EN-US">Grated parmesan (5 table spoons, around 50 grams)</span></div><div class="MsoNormal"><span lang="EN-US">One table spoon of grated breadcrumbs (This is not strictly necessary, it depends on the pan you are using, if you don’t have them, slightly grease the bottom of the pan with one table spoon of olive oil, it will help so the<span style="mso-spacerun: yes;"> </span>potatoes won’t stick to the pan)</span></div><div class="MsoNormal"><span lang="EN-US">A small glass of milk</span></div><div class="MsoNormal"><span lang="EN-US">Salt and pepper</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-US">Pre-heat the oven at 200 degrees</span></div><div class="MsoNormal"><span lang="EN-US">Peel the potatoes and slice them as thin as possible</span></div><div class="MsoNormal"><span lang="EN-US">Alternate one level of potatoes (slightly overlapped) with mozzarella, ham, 2 tablespoons of parmesan, salt and pepper. Terminate with the potatoes and sprinkle over the parmesan.</span></div><div class="MsoNormal"><span lang="EN-US">Pour the milk from one side (it will help keeping the potatoes moist)</span></div><div class="MsoNormal"><span lang="EN-US">Put in the oven (middle trail) for 40-45 minutes, but check them after 40 minutes with a fork, they should be tender. If not keep them for more minutes and until the top is golden (if you are afraid of burning them, put them in the lower part of the oven)</span></div><div class="MsoNormal"><span lang="EN-US">You can also make this the night before and warm it the day after for lunch!</span></div><div class="MsoNormal"><span lang="EN-US">Buon appetito! </span></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal"><br />
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</div>Mo'http://www.blogger.com/profile/00789082649032176242noreply@blogger.com0tag:blogger.com,1999:blog-5322374155947266224.post-61685943267560381992012-01-06T23:27:00.000+00:002012-02-10T07:40:28.299+00:00Roasted butternut squash and apple soup<style>
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<div class="MsoNormal"><span lang="EN-US">For 2 people</span></div><div class="MsoNormal"><span lang="EN-US">Roasted butternut squash and apple soup</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-US">1 small butternut squash</span></div><div class="MsoNormal"><span lang="EN-US">2 small apples</span></div><div class="MsoNormal"><span lang="EN-US">half onion</span></div><div class="MsoNormal"><span lang="EN-US">salt pepper</span></div><div class="MsoNormal"><span lang="EN-US">500 ml stock (you can use cube vegetable cube stock)</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-US">Peel the butternut squash and cut it (be careful!) in half, take the seeds out and cut each half in small chunks ~2.5 cm </span></div><div class="MsoNormal"><span lang="EN-US">Wash the apples and cut them in chunks about the same size of the butternut squash.</span></div><div class="MsoNormal"><span lang="EN-US">Cut the onion.</span></div><div class="MsoNormal"><span lang="EN-US">Put everything in a large pan, add olive oil, salt, pepper and give everything a good mix.</span></div><div class="MsoNormal"><span lang="EN-US">Put in a pre-heated oven (200 degrees Celsius) for 45 minutes.</span></div><div class="MsoNormal"><span lang="EN-US">In the meantime, wash the seeds, get yourself a small pan, add some olive oil and heat. When the oil is hot, add the seeds, a pinch of salt and pepper and leave them to roast for few minutes. Be careful because at some point they could start to pop, take them off the heat and lave them to cool.</span></div><div class="MsoNormal"><span lang="EN-US">Bring half liter-700 ml of water to boil and prepare the stock</span></div><div class="MsoNormal"><span lang="EN-US"></span><span lang="EN-US">When the veggies are ready, take them out of the oven, add them to the stock and liquidize everything</span> </div><div class="MsoNormal"><span lang="EN-US">Stir in the seeds.</span></div><div class="MsoNormal"><span lang="EN-US">Buon appetito!</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-AtVC6Hcv9cI/TweCex5oPMI/AAAAAAAAAGA/MaytNmaKjSs/s1600/IMG_1244.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-AtVC6Hcv9cI/TweCex5oPMI/AAAAAAAAAGA/MaytNmaKjSs/s320/IMG_1244.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-4tjizTknawU/TweCm6eosSI/AAAAAAAAAGI/9Bwuw3tARKc/s1600/IMG_1245.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-4tjizTknawU/TweCm6eosSI/AAAAAAAAAGI/9Bwuw3tARKc/s320/IMG_1245.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-oL-UY0I-6vE/TweCUStGKVI/AAAAAAAAAF4/oRyt-GZbUq4/s1600/IMG_1248.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-oL-UY0I-6vE/TweCUStGKVI/AAAAAAAAAF4/oRyt-GZbUq4/s320/IMG_1248.jpg" width="240" /></a></div>Mo'http://www.blogger.com/profile/00789082649032176242noreply@blogger.com0tag:blogger.com,1999:blog-5322374155947266224.post-77529666925197948252012-01-04T23:16:00.000+00:002012-02-10T07:40:42.794+00:00Roast Chicken<div class="MsoNormal"> <style>
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</style><span lang="EN-US">For 2-3 people</span></div><div class="MsoNormal"><span lang="EN-US">This recipe was inspired by one of my favorite cook: Jamie Oliver</span></div><div class="MsoNormal"><span lang="EN-US">You need</span></div><div class="MsoNormal"><span lang="EN-US">1 chicken about 1 kg (possibly free range)</span></div><div class="MsoNormal"><span lang="EN-US">Fresh thyme </span></div><div class="MsoNormal"><span lang="EN-US">Salt and pepper</span></div><div class="MsoNormal"><span lang="EN-US">Half lemon (unwaxed)</span></div><div class="MsoNormal"><span lang="EN-US">Olive oil</span></div><div class="MsoNormal"><span lang="EN-US">Tomatoes</span></div><div class="MsoNormal"><span lang="EN-US">3 cloves of garlic</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-US">Get the chicken out of the fridge at least half an hour before cooking it (This step is not strictly necessary if you don’t have the time)</span></div><div class="MsoNormal"><span lang="EN-US">Switch on the oven at 200 degrees Celsius</span></div><div class="MsoNormal"><span lang="EN-US">Wash the thyme and separate the little leaves from the stalks, preserving the stalks</span></div><div class="MsoNormal"><span lang="EN-US">Spread the leaves all over the chicken, rub some olive oil, sprinkle some salt and pepper </span></div><div class="MsoNormal"><span lang="EN-US">Put the stalks and the half lemon inside the cavity </span></div><div class="MsoNormal"><span lang="EN-US">Place it in a pan and put it in the oven for the thirty minutes</span></div><div class="MsoNormal"><span lang="EN-US">In the meantime, bash the garlic and half the tomatoes</span></div><div class="MsoNormal"><span lang="EN-US">After half an hour, get the chicken out of the oven, lift it up (I am obsessed with kitchen gadgets, so I have got myself this big fork, but you will be fine with two smaller forks!), add tomatoes and garlic to the pan, place the chicken on top and put back in the oven for another half hour.</span></div><div class="MsoNormal"><span lang="EN-US">To check if the chicken is cooked, pierce with a fork: lovely clear juices should come out of it.</span><br />
<span lang="EN-US">Leave it to rest for at least 10 minutes covered in foiled </span></div><div class="MsoNormal"><span lang="EN-US">Slice it and buon appetito!</span></div><div class="MsoNormal"><span lang="EN-US">Please: be careful when you handle raw poultry: wash your hands and all the surfaces very well.</span></div><div class="MsoNormal"><br />
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</div><div class="MsoNormal"><span lang="EN-US"> </span></div>Mo'http://www.blogger.com/profile/00789082649032176242noreply@blogger.com1tag:blogger.com,1999:blog-5322374155947266224.post-24891312177769934742012-01-04T07:42:00.000+00:002012-02-10T07:41:12.861+00:00Quick mushroom soup<span style="font-size: small;"> </span> <style>
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<div style="margin: 0.1pt 0cm;"><span style="font-size: small;">For 4 people </span></div><span style="font-size: small;"> </span><br />
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<div style="margin: 0.1pt 0cm;"><span style="font-size: small;">500 grams of mushroom</span></div><span style="font-size: small;"> </span><br />
<div style="margin: 0.1pt 0cm;"><span style="font-size: small;">1 litre of stock (you can use vegetable stock)</span></div><span style="font-size: small;"> </span><br />
<div style="margin: 0.1pt 0cm;"><span style="font-size: small;">half onion</span></div><span style="font-size: small;"> </span><br />
<div style="margin: 0.1pt 0cm;"><span style="font-size: small;">one clove of garlic (if you like it)</span></div><span style="font-size: small;"> </span><br />
<div style="margin: 0.1pt 0cm;"><span style="font-size: small;">2 table spoons of plain flour</span></div><span style="font-size: small;"> </span><br />
<div style="margin: 0.1pt 0cm;"><span style="font-size: small;">salt and pepper</span></div><span style="font-size: small;"> </span><br />
<div style="margin: 0.1pt 0cm;"><span style="font-size: small;">2 table spoons of Olive oil, 20 grams of butter</span></div><span style="font-size: small;"> </span><br />
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In a saucepan, add the olive oil and the butter and melt for few minutes, then add the onion (roughly chopped) and the garlic (chopped as well)</span></div><span style="font-size: small;"> </span><br />
<div style="margin: 0.1pt 0cm;"><span style="font-size: small;">Leave on the heat for 3-4 minutes, stirring continuously until the onions soften</span></div><span style="font-size: small;"> </span><br />
<div style="margin: 0.1pt 0cm;"><span style="font-size: small;">Add the chopped mushrooms, stir, add salt and pepper and cover for 5 minutes (stirring from time to time)</span></div><span style="font-size: small;"> </span><br />
<div style="margin: 0.1pt 0cm;"><span style="font-size: small;">In the meantime, boil 1 litre of water to make the stock (you can use the stock cubes)</span></div><span style="font-size: small;"> </span><br />
<div style="margin: 0.1pt 0cm;"><span style="font-size: small;">Add the flour to the mushrooms and stir, so they are completely coated</span></div><span style="font-size: small;"> </span><br />
<div style="margin: 0.1pt 0cm;"><span style="font-size: small;">Cook away the flour for 2 minutes, stirring</span></div><span style="font-size: small;"> </span><br />
<div style="margin: 0.1pt 0cm;"><span style="font-size: small;">Add ¾ of the stock (reserving some for later, in case you want to add some more)</span></div><span style="font-size: small;"> </span><br />
<div style="margin: 0.1pt 0cm;"><span style="font-size: small;">Place the lid and cook for further 20 minutes at low heat.</span></div><span style="font-size: small;"> </span><br />
<div style="margin: 0.1pt 0cm;"><span style="font-size: small;">After 20 minutes, blend the soup (be careful, it can spill and it is very hot), taste it and add salt or pepper at your like</span></div><span style="font-size: small;"> </span><br />
<div style="margin: 0.1pt 0cm;"><span style="font-size: small;">If you think the soup is too thick, you can add some of the stock you left behind</span></div><span style="font-size: small;"> </span><br />
<div style="margin: 0.1pt 0cm;"><span style="font-size: small;">Enjoy!</span></div><span style="font-size: small;"> </span><br />
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</div><span style="font-size: small;"> </span>Mo'http://www.blogger.com/profile/00789082649032176242noreply@blogger.com0tag:blogger.com,1999:blog-5322374155947266224.post-77193523169072538052011-12-06T22:36:00.000+00:002012-02-10T07:41:32.010+00:00Mo Roasted Parsnips<style>
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<div class="MsoNormal" style="margin-bottom: .1pt; margin-left: 0cm; margin-right: 0cm; margin-top: .1pt; mso-para-margin-bottom: .01gd; mso-para-margin-left: 0cm; mso-para-margin-right: 0cm; mso-para-margin-top: .01gd; text-align: justify;"><span style="font-family: Times;">Hi know parsnips should be parboiled before roasting, but I also know it's 10PM and I am very tired! I find those delicious anyway. </span></div><div class="MsoNormal" style="margin-bottom: .1pt; margin-left: 0cm; margin-right: 0cm; margin-top: .1pt; mso-para-margin-bottom: .01gd; mso-para-margin-left: 0cm; mso-para-margin-right: 0cm; mso-para-margin-top: .01gd; text-align: justify;"><span style="font-family: Times;"><span style="color: windowtext; text-decoration: none;">Peel two parsnips, cut into long pieces, drizzle some olive oil on top, a table spoon of honey, a pinch of salt and a pinch of pepper. Mix everything and bake for 35-45 minutes at 200 degrees (they should be tender in the middle but quite crunchy on outside)</span></span></div><div class="MsoNormal" style="text-align: justify;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-oW014g4_Qms/Tt6WuLA34SI/AAAAAAAAAD0/Ct9VNPqBSeY/s1600/IMG_0994.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-oW014g4_Qms/Tt6WuLA34SI/AAAAAAAAAD0/Ct9VNPqBSeY/s320/IMG_0994.JPG" width="320" /></a><a href="http://4.bp.blogspot.com/-cZshYSkp6Dw/Tt6Y3IB4L7I/AAAAAAAAAD8/LNScZxvIWu4/s1600/IMG_0996.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-cZshYSkp6Dw/Tt6Y3IB4L7I/AAAAAAAAAD8/LNScZxvIWu4/s320/IMG_0996.JPG" width="320" /></a></div>Mo'http://www.blogger.com/profile/00789082649032176242noreply@blogger.com0tag:blogger.com,1999:blog-5322374155947266224.post-67652942788064671082011-12-05T20:24:00.000+00:002013-02-24T22:43:29.845+00:00English Scones<div class="separator" style="clear: both; text-align: center;">
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Hello!<br />
<br />
I usually bake those scones for breakfast, I cut them in half, warm them on a grill pan, spread butter and my favourite jam on top!<br />
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Ingredients (10-12 medium scones)<br />
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50 grams of caster sugar <br />
50 grams of cold butter<br />
450 gr of self raising flour<br />
one teaspoon of baking powder<br />
raisins or glace cherries<br />
1 Glass of milk<br />
1 egg to brush<br />
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Mix the flour and the baking powder, break the butter into the flour using your fingers, or the food processor, until it resembles crumbles.<br />
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Add the sugar, the raisins (or the cherries) and the milk until you have a dough you can work with. if it's too wet, add a bit of flour.<br />
Flour your working surface and roll out the dough using a rolling pin. Cut using a cookie cutter (or the bottom of a glass)<br />
Break an egg and egg wash lightly the top of the scones.<br />
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Bake at 190 degrees for 20 minutes or until they are raised and golden<br />
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They keep for 3-4 days.<br />
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Buon appetito!<br />
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Mo'http://www.blogger.com/profile/00789082649032176242noreply@blogger.com1tag:blogger.com,1999:blog-5322374155947266224.post-48126801559988466132011-12-04T16:05:00.000+00:002012-01-13T07:47:56.194+00:00Tuna and mozzarella stuffed focacciaI love this recipe, which is a great contribution of my mother in low!<br />
Doses for 4-6 people <br />
Get yourself 400 grams of pizza flour, 100 grams of Semola (I bought mine in a deli but you can find this in any big supermarket), 7 grams of dry yeast (you can find this in Tesco, the one you see in the picture is from Italy, but any dry yeast will work!)10 grams of salt, a teaspoon of sugar and 8 table spoon of olive oil. Fill a cup with lukewarm water (the quantity of water you need, depends on the humidity of the room and the type of flour you are using).<br />
Mix the two flours in the food processor bowl (use the hook attachment), add the salt and keep mixing.<br />
Add the sugar and and the yeast together in a glass full of warm water, and stir for few seconds. Add everything to the bowl while mixing. Add the olive oil, and keep adding water until everything is combined in an elastic dough, which is easy to detach from the hook (you don't want it to be sticky, so add some flour if you think you have exaggerated with the water)<br />
When you are done, sprinkle the dough with some flour, cut a cross shape on the top using a knife, cover with cling film and leave it in a warm place to raise for at least 2 hours until doubles the size.<br />
After 2 hours, knock out the air and roll into two squares, leave to rise for another half hour.<br />
In the meantime, prepare the filling.<br />
You need 1 egg, a can of tuna (try to get the pole line one), one mozzarella, cut into small pieces, olives and capers if you like them, and two table spoons of breadcrumbs. Combine everything in a bowl.<br />
Get a big square pan, add some olive oil and lay down the first square of the dough, add the filling and put the second square on top of it.<br />
Make some small cuts with a knife, or a fork, and sprinkle some olive oil on the top.<br />
Cook the focaccia for 20-25 minutes at 200 degrees in a pre<span id="goog_1995266923"></span><span id="goog_1995266924"></span>-heated oven.<br />
Enjoy!<br />
<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-yLtgb2JNlF8/TtuYDzJ1IqI/AAAAAAAAACY/IfdpZKsN6zY/s1600/IMG_0974.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-yLtgb2JNlF8/TtuYDzJ1IqI/AAAAAAAAACY/IfdpZKsN6zY/s320/IMG_0974.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-9QjHH66VdFo/TtuYLUViAVI/AAAAAAAAACo/EJ_tRNPwWxM/s1600/IMG_0975.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-9QjHH66VdFo/TtuYLUViAVI/AAAAAAAAACo/EJ_tRNPwWxM/s320/IMG_0975.JPG" width="320" /></a></div> Wait until doubles the size and the use a rolling pin to roll two large rectangules<br />
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