Hi there, this is Francesca! I'm going to write a traditional Russian recipe that I learnt at my fiancé's house(he always says that in Russia and above all in Bielorussia they make the best potato dishes in the world!). this is the recipe for kartaflianiki (I think that we can translate in English by potato flakes or something like this). this is the recipe for 2. In a bowl beat 2 eggs; peel 4 potatoes, wash them then grate the potatoes in the bowl (use a grater with quite big holes not to make a mush from the potatoes). Add a pinch of salt and a little bit of flour. in a pan heat some vegetable oil up and when it's well hot with the help of a spoon put in the pan the mixture, making little fritters. let the fritters fry, turning them from one side to another. when both sides will be golden, kartaflianiki are ready to be eaten. take them off from the pan, let them strain, then serve them. if you want, you can put some mayonnaise or white yogurt on them. enjoy your meal!
Hi guys, it's Stefano. I like cooking very much, especially cakes...I'm very greedy, so I would share with you this cake: Donut to bayles. Ingredientes for 8-10 people: 750 grams of flour, 500 g of butter, 500 g of sugar, 8 eggs, 1 pinch of salt, 1 and half sachet of yeast cake,400 ml of Bayles, icing sugar. Preparation: Preheat the oven to 180 degrees; soften butter (a retaining nut) holding it at room temperature and then working with your hands; combine sugar and work together to achieve a compound frothy; then join one at a time the eggs and continue to work the compound; add the Bayles little at a time and mix everything well; in another bowl together the flour, yeast, salt and a knob of butter; joining the two compounds and mix well; butter and flour a bowl from the oven. Pour the mixture and infornare for at least three quarters of an hour, then check with a stick. When the cake is ready to let cool and then crank out and inverting tube. Garnish it with icing sugar.
Hi everyone! My favorite dish is Pasta!!! I like cooking it and, above all, eating it!!! I’ll tell you a recipe that many of you will think it’s strange…but I can assure you that it’s really appetizing and delicious!! ;P
Fettuccine with melon
Ingredients for 6 people: fettuccine (you can make them at home with flour 400g, 4 eggs, salt and water….or you can buy them!!!), smoked salmon 50g, (orange) melon 100g, cooking cream 200g, tomato sauce 100g, butter 50g, vodka 50cl, parsley, basil, salt, pepper.
Preparation: In a saucepan make the butter melted. Then make the salmon browned with cubed melon and damp with vodka. After evaporation, join cooking cream and previously cooked tomato sauce. Leave cooking for 10 minutes. Check taste with salt and pepper. Boil fettuccine with abundant water and then season with the prepared sauce. Serve with basil and chopped parsley.
I’m a terrible cook, so the recipe I’ve chosen is not my favourite recipe but only one of the few recipes I know and I’m able to put into practise… This is a cold dish which is called “cold rice” in Italian but I haven’t found the English translation. The first thing to do is to boil the rice for about 15 minutes. While the rice is boiling, the dressing has to be prepared. I usually dress some tomatoes with oil and salt and I add tuna fish, like in a common salad. Apart from tomatoes I cut cheese and wurstel in pieces and I add tomatoes with tuna fish, cheese and wurstel to the rice. There are three facultative ingredients which can be added and they are capers, hard-boiled eggs and mayonnaise. I hate pickles and so I don’t usually put it into the rice. Cold rice has to be maintained into the refrigerating. It is very easy to prepare this recipe and all the people know it but everyone I know prepare it with different ingredients and it’s very strange for a so simple recipe.
Hi everyone I would like to share the recipes of my favourite Sardinian cake: Sebadas. What you need to make 4 person very happy is:179g. durum wheat semolina,1 egg,10g. butter, 300g. fresh Pecorino sardo(that is a firm part-cooked compact cheese, made from full fat sheep's milk from the "Campidano" region of Sardinia),1 lemon,1 orange,100g. Corbezzolo’s honey, olive oil, salt. Sieve the wheat with yeast on the pastry board make a well, add a pinch of salt and, in the middle, shell the egg; add the chopped butter(at room temperature)then knead until you obtain a smooth and close(firm) pastry. Gather it to make a ball, cover with a cloth. Let it rest in a cool place for 30 minutes. In the meanwhile grate the Pecorino and peel some orange and some lemon, after have them cleaned accurately. Roll out the pastry in a thin layer and make disk of about 8 cm. Spread on a half of them the mixture of cheese,put onto the other disk and then push tight on the edge to close them. Warm up the oil and, when it’s very hot, sizzle the Sebadas,browning them on both sides. As they are ready strain them with a ladle on the kitchen paper and keep them warm. Put in a bain-marie the honey and pour it on the hot Sebadas and serve them immediately. Isabella
I've a little problem: I have many favourite recipes! So I'll post some of them, and let you choose.
I'm sorry but I'm unable to state clearly the amounts in the ingredients. That's because 1) I usually cook off the cuff 2) They depend on the quality of your ingredients (i.e. if they lose a lot of water during cooking) 3) I'm lazy
Ingredients: - mussels - bread - grated bread - good cheese - tomatoes - parsely - extra virgin olive oil
Heat the oven up to 125-150°C. Prepare some "fragrant bread" by mixing the soft part of the bread, some good cheese (I usually use pecorino and parmigiano), a pinch of salt and pepper and a bit of water; knead until it becomes a smooth mixture. Cut the tomatoes into little pieces and chop the parsely. Open the mussels using a good knife and spread their shells; if you want you can remove the half without the shellfish. Put them on a tin. Almost fill the shells with the bread, then add some tomatoes pieces and the chopped parsely; cover everything with grated bread and add a drizzle of oil. Turn on the oven grill, and put the tin directly under it, then cook for 5-15 minutes. Serve and eat immediately.
Ingredients: - cannelloni - minced meat - onion - a lot of tomato puree - scamorza - extra virgin olive oil - carrots - a stick of celery - white wine - parmigiano
There are many variants of this recipe, you might want, for instance, to prepare some besciamella sauce and use it in place of the tomato sauce (or mixing them together), or mozzarella in place of scamorza, and so on.
Sauce: Chop a bit of onion and by heat up some oil in a pot; add the onion and let it brown. Then add the tomato puree and a pinch of salt. Let it cook on a low flame for at least one-two hours, until it becomes thick.
Meat: Chop a bit of onion, the carrots and the stick of celery. Heat up some oil in a pot, add the onion, the carrots and the celery, and wait until the onion is browned; then add the minced meat, the wine and a pinch of salt. Let the meat cook completely, adding some water if it's necessary. Turn off the burner and wait until the meat cools down a bit. In the meantime chop the scamorza into small cubes, then add it to the meat.
Cannelloni: Heat the oven up to 200°C.
In a nonstick oven dish put some sauce, then prepare each cannellone by filling it up with the meat using a small spoon; put each one in the dish, packing them carefully - you must prepare only one layer of cannelloni in the dish (eventually use more dishes). When the dish is filled up, cover the cannelloni with a lot of sauce, then cover with some grated parmigiano. Cook in the oven for about 20 minutes (YMMV), then remove the dish from the oven and let it rest for some time. Put the dish in the oven again only for the time necessary to heat the cannelloni up, then serve.
Peel the onion and the carrot, then cook the sauce by heating up a bit of oil in a pot and adding the whole onion, the garlic, some basil and the sauce. Cook on a low flame for at least one hour. In the meantime, peel the aubergines, cut them into 5-10mm slices and put them into coarse salt. After at least one hour remove the salt, squeeze the slices and rinse them rapidly, then dry them. Put a lot of oil in a frying pan and heat it up to 150-175°C, then fry the slices. Put the fried slices in a plate without kitchen paper, they must retain the oil.
Heat the oven up to 200°C; chop the mozarella into little pieces, and remove the garlic and the onion from the sauce.
Take a nonstick oven dish; put into it some sauce, the fried slices, the grated parmigiano and the mozzarella. Fill the dish with these "layers" made of sauce/slices/parmigiano/mozzarella, then, on top, put a lot of sauce, some basil and a lot of parmigiano. Cook in the oven, and remove it as soon as it loses enough water to become really thick.
Fusilli pollo, panna e noci Ingredients: - fusilli - chicken breast - cream - walnuts - balsamic vinegar - onion - garlic - extra virgin olive oil
Peel the onion and the garlic and chop them. Cut the chicken breast into chunks. Take a large nonstick pan, put some oil into it and heat it. Add the onion and the garlic and let them brown. Then add the chicken breast and a lot of balsamic vinegar (it must never dry). Cook the chicken on a low flame, letting it absorb the vinegar; add a pinch of salt. In the meanwhile, take a pot, fill it with some water and bring it to the boil. Cook the pasta as usual, and drain it when it's still firm. Put the pasta into the pan with the chicken, add the cream and the walnuts, and cook on a high flame for just a couple of minutes.
Sushi - Rice - White vinegar - Salt, sugar - Nori seaweeds - Carrots, courgettes, cucumber, whatever - Fish: salmon, tuna, mackerel, surimi, whatever - For serving: soy sauce, wasabi, sticks (No, I won't tell you how to use raw fish).
Cook the rice in a pot using only water, making it absorb the water. In the meanwhile, peel and boil the vegetables and cut them into long slices, and dissolve salt and sugar into the vinegar (for 300g of rice, use 30cc of winegar, 1/2 teaspoon of salt and 1 spoon of sugar). When the rice is slightly firm, add the vinegar and mix carefully. Don't crush the rice! When it's cooked, put the rice into a big plate and let it cool down a bit. Take a sheet of seaweeds; put some rice on it in a small layer (only a little bit, otherwise you won't be able to roll up the sheet). In the center put some slices of a vegetable and a slice of fish. Then roll up the sheet; you may use a place mat to help you rolling up. Be careful to not break the sheet! Wait a little bit in order to allow the rice to stick the sushi roll, then cut it into slices using a sharp blade. :)
Hi there! I'm going to write recepie of my favourite chocolate cake. Ingredients: 250 gr of dark chocolate 250 gr of butter 250 gr of sugar 100 gr of flour 6 eggs. Put in a bowl butter,chocolate and heat it in a bain-marie. When they are melted gradually add sugar and flour, then mix. Break eggs and separate yolks from whites. Pour yolks in the bowl and mix. After add beat egg whites till stiff. When the mixture is well blended pour it into a cake tin. Bake for about 35 mins at 150 °. After taking it out the oven, leave it cool down and dust it with icing sugar! Enjoy!!!
I love making bread at home even if it’s hard to find the time to get it done properly. This is one of my favourite recipes, a fragrant crusty bread with soft, tasty crumb.
Three grain sourdough bread
Ingredients:
300g ripe sourdough (60% hydration) 350g wheat flour (Italian type 2) 200g whole spelt flour 50g whole rye flour 300-350 g water (different flours need different amounts of water) 2 tbsp olive oil 4 g salt
Mix the ingredients in a bowl (but not the salt and the oil yet) until roughly comes together. The dough now should be wet and soft. Knead strongly for 10-15 minutes, until the dough is smooth and elastic. Transfer the dough into an oiled container, wipe a little oil over the surface of the dough to prevent drying and sticking, cover it and leave it in a warm place for 20 minutes. After this time add the salt and knead for 5-10 minutes. Divide it into two pieces and pre-shape them into light balls. Cover and let them rest for 15 minutes. Flatten gently each ball, take the sides and fold to the centre. Rest again for 15 minutes. Now the dough is ready for shaping. Take the dough, turn it over and shape into a ball (well, two balls because we have two pieces of dough). While shaping try to stretch (gently!) and tauten the surface. Place the loaf in a floured cloth-lined basket (taut side down) to proof. Pre-heat the oven to 250°C. After proofing (3-4 hours) turn the dough onto a floured baking pan (taut side up) and slash the top firmly with a razor blade. Once the loaves are in the oven turn the heat down to 230°C. Bake for 10 minutes and then turn down the heat to 200°C. Bake for 25 minutes. To get a crispy crust turn off the oven and leave the loaves in for 5-10 minutes with the door slightly ajar.
This is the recipe of a simple but very good sweet, the Belgian waffle.
This is the recipe of the Flemish one; there are some regional variations of this batter cake which add or substitute some ingredients. There are also two main shapes that refer to the two main kinds of waffles in Belgium: Brussels waffle – known also as Belgian waffle - is thicker and it has larger pockets than Liège waffle which is also sweeter and denser. Preparation requires a special machine to cook it, the waffle iron, that cooks at the correct temperature giving at the same time the particular shape to this cake.
Ingredients:
250 g flour 125 g butter some more butter to grease the waffle iron 4 eggs a spoonful of caster sugar a sachet of vanilla sugar a pinch of salt 25 g yeast half decilitre milk a liqueur glass of cognac
Mix the four yolks with a spoonful of sugar, the vanilla sugar, salt and cognac, and whip the whole. Add yeast melted in the lukewarm milk, then add flour slowly. Add melted butter. Beat the egg whites and add them to the rest. Leave the mixture to stand for some time in a warm place till the volume has increased. Preheat the waffle iron for at least 10 minutes before using, grease with some butter each hot waffle grid and then pour about 1/2 cup batter over the bottom of each grid. Close lid and bake about three to four minutes until they turn golden brown. When ready spread them with icing sugar.
I think that waffles are very good especially as soon as they are done and they are still warm. There are different possible toppings for waffles in general in addition to the classic icing sugar: you can put fuit jam on it (in my opinion cherry jam is one of the best) or butter or chocolate.
P.S. In case you would like to make some waffels, I've to say that I don't know if you can find a waffle iron here in Italy. My mother is Flemish and this machine has always been part of our household appliances, my parents bought it in Belgium so I don't know if it is sold in Italy too.
Put the egg yolks and the sugar in a nonstick saucepan and mix until they are well-blended. Then add the flour and mix very well. When the mass is homogeneous put the milk and the split vanilla pod in the saucepan and bring to the boil. You have to continously turn the custard with a wooden cookware. When the custard begins to boil you have to wait ten minutes always turning it and then take it away from the fire. The confectioner's custard is ready.
I like eat the custard in a croissant and sometime I replace the vanilla with a lemon peel and I add a shot glass of rhum: It's very very delicious!
19 comments:
Hi there, this is Francesca!
I'm going to write a traditional Russian recipe that I learnt at my fiancé's house(he always says that in Russia and above all in Bielorussia they make the best potato dishes in the world!).
this is the recipe for kartaflianiki (I think that we can translate in English by potato flakes or something like this).
this is the recipe for 2.
In a bowl beat 2 eggs; peel 4 potatoes, wash them then grate the potatoes in the bowl (use a grater with quite big holes not to make a mush from the potatoes).
Add a pinch of salt and a little bit of flour.
in a pan heat some vegetable oil up and when it's well hot with the help of a spoon put in the pan the mixture, making little fritters.
let the fritters fry, turning them from one side to another.
when both sides will be golden, kartaflianiki are ready to be eaten.
take them off from the pan, let them strain, then serve them.
if you want, you can put some mayonnaise or white yogurt on them.
enjoy your meal!
Hi guys, it's Stefano.
I like cooking very much, especially cakes...I'm very greedy, so I would share with you this cake: Donut to bayles.
Ingredientes for 8-10 people: 750 grams of flour, 500 g of butter, 500 g of sugar, 8 eggs, 1 pinch of salt, 1 and half sachet of yeast cake,400 ml of Bayles, icing sugar.
Preparation:
Preheat the oven to 180 degrees; soften butter (a retaining nut) holding it at room temperature and then working with your hands; combine sugar and work together to achieve a compound frothy; then join one at a time the eggs and continue to work the compound; add the Bayles little at a time and mix everything well; in another bowl together the flour, yeast, salt and a knob of butter; joining the two compounds and mix well; butter and flour a bowl from the oven. Pour the mixture and infornare for at least three quarters of an hour, then check with a stick. When the cake is ready to let cool and then crank out and inverting tube.
Garnish it with icing sugar.
Enjoy your cake!!!
Hi everyone!
My favorite dish is Pasta!!! I like cooking it and, above all, eating it!!! I’ll tell you a recipe that many of you will think it’s strange…but I can assure you that it’s really appetizing and delicious!! ;P
Fettuccine with melon
Ingredients for 6 people:
fettuccine (you can make them at home with flour 400g, 4 eggs, salt and water….or you can buy them!!!), smoked salmon 50g, (orange) melon 100g, cooking cream 200g, tomato sauce 100g, butter 50g, vodka 50cl, parsley, basil, salt, pepper.
Preparation:
In a saucepan make the butter melted. Then make the salmon browned with cubed melon and damp with vodka. After evaporation, join cooking cream and previously cooked tomato sauce. Leave cooking for 10 minutes. Check taste with salt and pepper.
Boil fettuccine with abundant water and then season with the prepared sauce.
Serve with basil and chopped parsley.
Enjoy your meal!!!
Cold rice: what is the English translation?
I’m a terrible cook, so the recipe I’ve chosen is not my favourite recipe but only one of the few recipes I know and I’m able to put into practise… This is a cold dish which is called “cold rice” in Italian but I haven’t found the English translation. The first thing to do is to boil the rice for about 15 minutes. While the rice is boiling, the dressing has to be prepared. I usually dress some tomatoes with oil and salt and I add tuna fish, like in a common salad. Apart from tomatoes I cut cheese and wurstel in pieces and I add tomatoes with tuna fish, cheese and wurstel to the rice. There are three facultative ingredients which can be added and they are capers, hard-boiled eggs and mayonnaise. I hate pickles and so I don’t usually put it into the rice. Cold rice has to be maintained into the refrigerating. It is very easy to prepare this recipe and all the people know it but everyone I know prepare it with different ingredients and it’s very strange for a so simple recipe.
Hi everyone
I would like to share the recipes of my favourite Sardinian cake: Sebadas.
What you need to make 4 person very happy is:179g. durum wheat semolina,1 egg,10g. butter, 300g. fresh Pecorino sardo(that is a firm part-cooked compact cheese, made from full fat sheep's milk from the "Campidano" region of Sardinia),1 lemon,1 orange,100g. Corbezzolo’s honey, olive oil, salt.
Sieve the wheat with yeast on the pastry board make a well, add a pinch of salt and, in the middle, shell the egg; add the chopped butter(at room temperature)then knead until you obtain a smooth and close(firm) pastry.
Gather it to make a ball, cover with a cloth. Let it rest in a cool place for 30 minutes.
In the meanwhile grate the Pecorino and peel some orange and some lemon, after have them cleaned accurately. Roll out the pastry in a thin layer and make disk of about 8 cm. Spread on a half of them the mixture of cheese,put onto the other disk and then push tight on the edge to close them.
Warm up the oil and, when it’s very hot, sizzle the Sebadas,browning them on both sides. As they are ready strain them with a ladle on the kitchen paper and keep them warm.
Put in a bain-marie the honey and pour it on the hot Sebadas and serve them immediately.
Isabella
I've a little problem: I have many favourite recipes! So I'll post some of them, and let you choose.
I'm sorry but I'm unable to state clearly the amounts in the ingredients.
That's because
1) I usually cook off the cuff
2) They depend on the quality of your ingredients (i.e. if they lose a lot of water during cooking)
3) I'm lazy
Mussels au gratin
Ingredients:
- mussels
- bread
- grated bread
- good cheese
- tomatoes
- parsely
- extra virgin olive oil
Heat the oven up to 125-150°C.
Prepare some "fragrant bread" by mixing the soft part of the bread, some good cheese (I usually use pecorino and parmigiano), a pinch of salt and pepper and a bit of water; knead until it becomes a smooth mixture. Cut the tomatoes into little pieces and chop the parsely.
Open the mussels using a good knife and spread their shells; if you want you can remove the half without the shellfish. Put them on a tin.
Almost fill the shells with the bread, then add some tomatoes pieces and the chopped parsely; cover everything with grated bread and
add a drizzle of oil.
Turn on the oven grill, and put the tin directly under it, then cook for 5-15 minutes. Serve and eat immediately.
Cannelloni
Ingredients:
- cannelloni
- minced meat
- onion
- a lot of tomato puree
- scamorza
- extra virgin olive oil
- carrots
- a stick of celery
- white wine
- parmigiano
There are many variants of this recipe, you might want, for instance, to prepare some besciamella sauce and use it in place of the tomato sauce (or mixing them together), or mozzarella in place of scamorza, and so on.
Sauce:
Chop a bit of onion and by heat up some oil in a pot; add the onion and let it brown. Then add the tomato puree and a pinch of salt. Let it cook on a low flame for at least one-two hours, until it becomes thick.
Meat:
Chop a bit of onion, the carrots and the stick of celery. Heat up some oil in a pot, add the onion, the carrots and the celery, and wait until the onion is browned; then add the minced meat, the wine and a pinch of salt. Let the meat cook completely, adding some water if it's necessary. Turn off the burner and wait until the meat cools down a bit. In the meantime chop the scamorza into small cubes, then add it to the meat.
Cannelloni:
Heat the oven up to 200°C.
In a nonstick oven dish put some sauce, then prepare each cannellone by filling it up with the meat using a small spoon; put each one in the dish, packing them carefully - you must prepare only one layer of cannelloni in the dish (eventually use more dishes).
When the dish is filled up, cover the cannelloni with a lot of sauce, then cover with some grated parmigiano. Cook in the oven for about 20 minutes (YMMV), then remove the dish from the oven and let it rest for some time. Put the dish in the oven again only for the time necessary to heat the cannelloni up, then serve.
"Melanzane alla parmigiana" (I won't translate this).
Ingredients:
- aubergines
- tomato sauce
- parmigiano
- mozzarella
- onion
- garlinc
- basil
- extra virgin olive oil
Peel the onion and the carrot, then cook the sauce by heating up a bit of oil in a pot and adding the whole onion, the garlic, some basil and the sauce. Cook on a low flame for at least one hour.
In the meantime, peel the aubergines, cut them into 5-10mm slices and put them into coarse salt. After at least one hour remove the salt, squeeze the slices and rinse them rapidly, then dry them. Put a lot of oil in a frying pan and heat it up to 150-175°C, then fry the slices. Put the fried slices in a plate without kitchen paper, they must retain the oil.
Heat the oven up to 200°C; chop the mozarella into little pieces, and remove the garlic and the onion from the sauce.
Take a nonstick oven dish; put into it some sauce, the fried slices, the grated parmigiano and the mozzarella. Fill the dish with these "layers" made of sauce/slices/parmigiano/mozzarella, then, on top, put a lot of sauce, some basil and a lot of parmigiano. Cook in the oven, and remove it as soon as it loses enough water to become really thick.
Fusilli pollo, panna e noci
Ingredients:
- fusilli
- chicken breast
- cream
- walnuts
- balsamic vinegar
- onion
- garlic
- extra virgin olive oil
Peel the onion and the garlic and chop them. Cut the chicken breast into chunks.
Take a large nonstick pan, put some oil into it and heat it. Add the onion and the garlic and let them brown. Then add the chicken breast and a lot of balsamic vinegar (it must never dry). Cook the chicken on a low flame, letting it absorb the vinegar; add a pinch of salt.
In the meanwhile, take a pot, fill it with some water and bring it to the boil. Cook the pasta as usual, and drain it when it's still firm. Put the pasta into the pan with the chicken, add the cream and the walnuts, and cook on a high flame for just a couple of minutes.
Sushi
- Rice
- White vinegar
- Salt, sugar
- Nori seaweeds
- Carrots, courgettes, cucumber, whatever
- Fish: salmon, tuna, mackerel, surimi, whatever
- For serving: soy sauce, wasabi, sticks
(No, I won't tell you how to use raw fish).
Cook the rice in a pot using only water, making it absorb the water. In the meanwhile, peel and boil the vegetables and cut them into long slices, and dissolve salt and sugar into the vinegar (for 300g of rice, use 30cc of winegar, 1/2 teaspoon of salt and 1 spoon of sugar).
When the rice is slightly firm, add the vinegar and mix carefully. Don't crush the rice!
When it's cooked, put the rice into a big plate and let it cool down a bit.
Take a sheet of seaweeds; put some rice on it in a small layer (only a little bit, otherwise you won't be able to roll up the sheet). In the center put some slices of a vegetable and a slice of fish. Then roll up the sheet; you may use a place mat to help you rolling up. Be careful to not break the sheet!
Wait a little bit in order to allow the rice to stick the sushi roll, then cut it into slices using a sharp blade. :)
This is how your sushi should look like.
Hi there!
I'm going to write recepie of my favourite chocolate cake.
Ingredients:
250 gr of dark chocolate
250 gr of butter
250 gr of sugar
100 gr of flour
6 eggs.
Put in a bowl butter,chocolate and heat it in a bain-marie.
When they are melted gradually add sugar and flour, then mix.
Break eggs and separate yolks from whites.
Pour yolks in the bowl and mix.
After add beat egg whites till stiff.
When the mixture is well blended pour it into a cake tin.
Bake for about 35 mins at 150 °.
After taking it out the oven, leave it cool down and dust it with icing sugar!
Enjoy!!!
I love making bread at home even if it’s hard to find the time to get it done properly.
This is one of my favourite recipes, a fragrant crusty bread with soft, tasty crumb.
Three grain sourdough bread
Ingredients:
300g ripe sourdough (60% hydration)
350g wheat flour (Italian type 2)
200g whole spelt flour
50g whole rye flour
300-350 g water (different flours need different amounts of water)
2 tbsp olive oil
4 g salt
Mix the ingredients in a bowl (but not the salt and the oil yet) until roughly comes together. The dough now should be wet and soft. Knead strongly for 10-15 minutes, until the dough is smooth and elastic. Transfer the dough into an oiled container, wipe a little oil over the surface of the dough to prevent drying and sticking, cover it and leave it in a warm place for 20 minutes.
After this time add the salt and knead for 5-10 minutes. Divide it into two pieces and pre-shape them into light balls. Cover and let them rest for 15 minutes. Flatten gently each ball, take the sides and fold to the centre. Rest again for 15 minutes.
Now the dough is ready for shaping. Take the dough, turn it over and shape into a ball (well, two balls because we have two pieces of dough). While shaping try to stretch (gently!) and tauten the surface.
Place the loaf in a floured cloth-lined basket (taut side down) to proof.
Pre-heat the oven to 250°C. After proofing (3-4 hours) turn the dough onto a floured baking pan (taut side up) and slash the top firmly with a razor blade.
Once the loaves are in the oven turn the heat down to 230°C. Bake for 10 minutes and then turn down the heat to 200°C. Bake for 25 minutes.
To get a crispy crust turn off the oven and leave the loaves in for 5-10 minutes with the door slightly ajar.
This is the recipe of a simple but very good sweet, the Belgian waffle.
This is the recipe of the Flemish one; there are some regional variations of this batter cake which add or substitute some ingredients. There are also two main shapes that refer to the two main kinds of waffles in Belgium: Brussels waffle – known also as Belgian waffle - is thicker and it has larger pockets than Liège waffle which is also sweeter and denser.
Preparation requires a special machine to cook it, the waffle iron, that cooks at the correct temperature giving at the same time the particular shape to this cake.
Ingredients:
250 g flour
125 g butter
some more butter to grease the waffle iron
4 eggs
a spoonful of caster sugar
a sachet of vanilla sugar
a pinch of salt
25 g yeast
half decilitre milk
a liqueur glass of cognac
Mix the four yolks with a spoonful of sugar, the vanilla sugar, salt and cognac, and whip the whole. Add yeast melted in the lukewarm milk, then add flour slowly. Add melted butter. Beat the egg whites and add them to the rest. Leave the mixture to stand for some time in a warm place till the volume has increased. Preheat the waffle iron for at least 10 minutes before using, grease with some butter each hot waffle grid and then pour about 1/2 cup batter over the bottom of each grid. Close lid and bake about three to four minutes until they turn golden brown.
When ready spread them with icing sugar.
I think that waffles are very good especially as soon as they are done and they are still warm.
There are different possible toppings for waffles in general in addition to the classic icing sugar: you can put fuit jam on it (in my opinion cherry jam is one of the best) or butter or chocolate.
P.S. In case you would like to make some waffels, I've to say that I don't know if you can find a waffle iron here in Italy. My mother is Flemish and this machine has always been part of our household appliances, my parents bought it in Belgium so I don't know if it is sold in Italy too.
How to make a confectioner's custard.
Ingredients:
6 egg yolks
125 grams sugar
40 grams flour
5 decilitres milk
1 vanilla pod
Put the egg yolks and the sugar in a nonstick saucepan and mix until they are well-blended. Then add the flour and mix very well. When the mass is homogeneous put the milk and the split vanilla pod in the saucepan and bring to the boil.
You have to continously turn the custard with a wooden cookware.
When the custard begins to boil you have to wait ten minutes always turning it and then take it away from the fire.
The confectioner's custard is ready.
I like eat the custard in a croissant and sometime I replace the vanilla with a lemon peel and I add a shot glass of rhum: It's very very delicious!
The proof of the pudding..:)
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