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Small sheets of caramelized onion tart

I love the caramelized onions to Oldani, have you ever tried it?

And 'one of my favorite dishes, but a little laborious to prepare ...

So, as I hurry, I opted for this "surrogate" fast always draws favorable comments.

It 's interesting especially the pastry, the reach even of those who have always been frightened by this recipe!

for the pastry quickly Michel Roux

(from his "shortcrust and puff")

500 grams of flour

500 grams of cold butter, diced 1 teaspoon salt

250 ml of ice-cold water

the caramelized onions:

blondes

2 large onions 1 tablespoon of butter 2 tablespoons

sugar

plus:

100 grams of Emmental or similar cheese

Prepare the pastry as follows:

pour the flour and place the center of the butter into cubes and salt.

Mix with fingertips until you have a lumpy mixture, then slowly add the water, without working the dough too.

Wrap in plastic wrap and place in refrigerator for about twenty minutes.

Flour the work surface and roll out the dough to a thickness of about 1 cm, trying to make a rectangular shape. Then started with tours: fold it in three, roll it out again and fold it, always in three.

Rewind the film and put in refrigerator for 30 minutes.

Repeat the previous step: at the end you did 4 laps.

Put in refrigerator for another half hour and then you can roll it out thinner, always a rectangle.

In one of the breaks between one turn and one can prepare the onion:

Cut the onions into slices and place them in brown butter.

When they got a nice golden color, add sugar and let caramelize, being careful not to burn.

Let cool completely.

Sprinkle the dough with the onion, grate the cheese - a cheese grater with a big hole - and close the dough, forming a roll, and cut into pieces about 2 inches.

Place them on baking paper on a baking tray and bake at 200 degrees, about 20 minutes, until cooked the pasta.

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crispy dark chocolate mousse and raspberry yogurt and raisins

It 's a recipe Massari : Dony since he posted on the forum Gennarino I decided it would be the birthday cake for my husband, who loves dark chocolate!

I just added a layer of fresh raspberries, because the combination we like a lot, I could not resist :-)

Otherwise, carryover of equal doses of Dony:

crispy chocolate mousse cake dark chocolate and raspberries

Ingredients for the sponge cake with chocolate Dony :

175 gr sugar 45 gr flour

30 g cocoa powder 75 g potato starch


average 6 eggs a pinch of salt Preheat a water bath

eggs with sugar Beat with a whisk, then mount them well for about 15 min. 2 times
Sift flour, starch, cocoa and salt and embed them in three times the mass of eggs, stirring with a spatula.
Pour into a 28 cm cake tin and bake at 180 ° C for 25-30 min or so.

For the dark chocolate mousse Massari:
175 g egg yolks 200 gr sugar

gr 30 gr 70
excellent rum
milk 400 grams dark chocolate 900 g cream 70%


Mix the egg yolks with sugar, add the rum and milk and cook in a water bath at 82 ° C (a thermometer is essential).
Melt the chocolate in a double boiler and incorporate gently to the warm mass of eggs.
When the cream is almost cold (25 ° C), add the whipped cream gently (not too fitted otherwise begins to leak).

Assembly of the cake: Cut

three disks in the sponge cake (for convenience I put in the refrigerator for a few hours, so I can better cuts).
Place the first disc on a baking sheet covered with waxed paper, placed in a ring with the diameter of the disk of sponge cake about 1 inch all around and covered with acetate.
Wet the sponge with a wet Gran Marnier, then helping with the pastry bag with a plain nozzle, start to fill with the mousse before the empty border between the sponge and the ring, then the sponge.
Place the second sponge cake and repeat the whole operation: three discs of sponge cake, three rounds of mousse, ending with mousse leveling them.
I made only 2 layers of mousse and sponge cake, sandwiched between the last layer of sponge cake and mousse, fresh raspberries.
Put the cake in the freezer: I have left all night.
Remove from freezer, place on serving dish and decorate the surface with chocolate chips and dark squares along the edge of the pie.

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Plumcake

One of those sweet breakfast that is prepared quickly, perfect when you realize the last moment not to have anything ready for next morning!
The recipe is one of my favorite pastry: Ernst Knam : in his book "The art of the sweet" I found many ideas and recipes extremely precise, which is not always the case with large pastry recipes, unfortunately!

Plumcake yogurt and raisins

Ingredients:

150 grams soft butter 180 grams caster sugar

(the recipe include 250 grams) 350 grams of

flour 3 eggs 00

125 grams of white yogurt

50 ml of milk a tablespoon baking powder (12 grams)

half a glass of rum

125 grams of raisins

( original were 125 grams of pistachio nuts)

Whip with whisk the butter and sugar, adding after the first few minutes, even 25 grams of yogurt. United

300 grams of flour, little at a time, then the eggs, milk and yogurt remained, mixing well.

In another bowl combine the remaining flour, baking powder, raisins and rum, then add them to the other mixture and mix well.

Pour into a greased and floured loaf pan, and bake at 170 ° C for about half an hour or so.

nice weekend!

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Tortellacci

is coming on Sunday and this is an ideal first prepare a lazy day!
It takes a while it is true, but I like to spend Sunday afternoon cooking and listening to music, especially 70s, which gives me some charge, like this to be clear:

Tortellacci potato

For 2 / 3 persons:
Ingredients for the dough: 200 grams of flour
0
2 large eggs
Pour the flour, form a groove in the center to put the eggs. With a fork, begin to add flour to the eggs, fine when you are forced to proceed with his hands. Knead the dough for a long time, until they become soft and velvety. Let rest
sealing it with plastic wrap.

Ingredients for filling: 1 medium onion

350 grams of boiled potatoes
60 grams of chopped bacon
60 grams of crumbled bacon 3 tablespoons of ricotta


parmesan cheese 4 tablespoons chopped parsley extra virgin olive oil 4

tablespoons salt and black pepper

Fry in 4 tablespoons extra virgin olive oil finely chopped onion.
soon wilts add the bacon and sausage and simmer for ten minutes.
Remove from heat and add the mashed potatoes with a fork, chopped parsley, ricotta, Parmesan, salt and pepper. Mix well.
Roll it (by hand would be even better because the surface is rougher and the sauce blends better), put about a tablespoon of filling in each tortello, and close out the air doing well.

When all ravioli are made up, plunge into boiling salted water and leave it a few seconds from the moment they are still afloat. I've served with them
a simple sauce of tomato: the plate in the picture was that of my husband, but strictly without cheese ... but boring :-) but on my plate a good sprinkling of Parmesan cheese never fails, when not on a diet!
Happy weekend to everyone :-)

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potato chicken apple

But because they are distracted! I chose this recipe because I was under the illusion that the photo would be sooo dramatic, and maybe I would have a better chance of winning one of the great prizes of the contest "flour, yeast and fantasy ... seeeee!
I completely forgot the flambé! The
brandy has been on the table all alone, and I realized I just rearranged the kitchen :-(
while the cock was just even so, I assure you ... yeah ... The cock that was supposed to be a pheasant!
But I really like to see them in the meadows and hear their call ... and it is not so obvious to have a pheasant in the fridge!
The aroma of this dish brings me back to childhood, and not only me, my sisters agree, and even my brother was often prepared a dish that my Aunt Mary's for Sunday lunch, but using the pheasant.

chicken apple

Ingredients for two: a cockerel

Hamburg (small)

50 grams of soft cheese (ehmmm. .. the original recipe calls for the use of two cheeses!)

4 golden apples

150 grams bacon, thinly sliced \u200b\u200bbutter

about half a cup dry white wine

salt, black pepper and cloves

a little glass of brandy or cognac

Wash and dry the wing. ; Spread soft butter, even inside.

salt and pepper inside and out.

Cut an apple into small pieces and mix with the soft cheese, add a pinch of salt and freshly ground black pepper. Fill this mixture on the inside of the wing, and then tried to close it well.

Wrap the outside of the wing with the bacon. Prepare

other apples, pelandole and dividing them into 4 wedges, then "stuck" 1 or 2 cloves in each slice, salt and pepper, then laid a ribbon of butter on each one.

Pour into a baking pan about 2 fingers of white wine and apples and Lie down the wing.

Bake in preheated oven at 180 degrees for about 40 minutes, checking cooking.
Before serving, you do not like me, sprayed the wing with half a glass of cognac or brandy - warm-

and inflamed!

With this recipe I participate in the contest "flour, yeast and imagination": "Fruit pot"!

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beans ragout of carrots, potatoes au gratin

Potato dumplings in mini versions of gems we call them, I think in Italy: I greatly prefer them to those of normal size.

This is the version that you do at home, as I taught them my mom (a gratin part)!

beans ragout of carrots, potatoes au gratin

Ingredients for 4:

For the gnocchi:
600 grams of old potatoes , taking care to choose the same size
from 150 to 200 grams of flour (the flour absorb more or less depend on the quality of potatoes used)
flour the work surface salt

little nutmeg

grated Parmesan cheese flakes of butter



For sauce carrots :

a small onion
6 / 8 tablespoons extra virgin olive oil 3 carrots, finely chopped

a can of peeled tomatoes (if using fresh tomatoes in season)

After being rinsed thoroughly under water current, place the potatoes in a saucepan with cold water and bring to cooking.

While the potatoes are cooking, prepare the sauce: Put
to fry the onion and carrots in the oil, add the tomatoes, salt, and pour half a glass of water.
Cook over low heat for about half an hour: the water has evaporated and sauce has thickened.
When the potatoes are cooked, peel them (still hot) and mash with potato masher.
spread it on the floured work surface and let the moisture evaporate.
When they are warm, add the salt, nutmeg and flour, a little at a time, in order to understand how much it absorbs the mixture.
Knead quickly and form a ball.
Divide the dough into cylinders that stretched on well-floured board, until the desired diameter (I will do about 1 centimeter). Cut into pieces of equal size.

Then, if you will, rigateli with the special tool or with a fork but I confess that safely skip this step :-) Meanwhile
you put a saucepan of salted water: as soon as the water boils pour the gnocchi, which will be ready soon rise to the surface.
As you emerge, put them in individual ramekins and dress in layers, adding - after each layer of sauce, carrots - small knobs of butter and a sprinkling of Parmesan cheese.
Bake the ramekins at 200 degrees, just enough to melt the cheese and serve immediately.

With this post, although I have not used but cocottine mini ceramic ramekins, Imma to participate in the contest " Desserts, go go! .

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News!

Innovations are all right.
There I wrote that in November I started an internship for a local channel.
But there have been some developments:
Every Tuesday evening in Roma are on a program that is aired on Radio 2 Erre fm107.7 from 20 to 22.
E. .. I went to Radio Deejay!
Well you: I sent the demo in January, for the "A Day by Deejay" and they called me.
I went to Milan. I did live with Albertine. E 'was exciting ... .
the end I said 3 things, frankly I was shitting below!
Well ..
to 21 years usually does not know what a person wants to do with her life .. I think I have understood.

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cold pasta with tuna and tomatoes

for February a college student is a difficult month: between the study and exams are insane. And just having a family a little louder than necessary to decide to escape to the library. But nothing sandwich for lunch: pasta salad. Sounds strange winter, although this time it is so cold .. but I assure you that is good and tasty.
must cuddle. It takes 20 minutes to prepare!

Ingredients (for 1)
1 tablespoon extra virgin olive oil garlic


1-2 7-8 cherry tomatoes or half a tin of tuna loins
salt, oregano, chilli paste 90g
(enough for me then I suggest you do .. and the fusilli!)

Preparation:
pocopoco Sauté garlic and chili oil. Add the tomatoes cut into 4 and cook about ten minutes on low flame. Add salt and a pinch of oregano. Add the drained tuna fillets and cook 8 more minutes. Turn off.
Boil water, add the pasta and add salt, a little more than you would normally;
drain under cold water so as to stop the cooking, one minute earlier than the scheduled time of your housing.

dress. Lunch boxes and pour it in your store in frigo.Fine.

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mini-tart of caramel and dark chocolate ganache flavored salt to 'orange

really amazing the cake, which began as a cake (I was inspired here and here ) and that in my version I have become mini-tart.

The ingredients that make up individually are so greedy that you can imagine what they are all together, when they bite into the perfect mouthful: the crust crunchy, soft bitter ganache combined with the sweetness of ' orange, caramel and then the explosion of the leaking!
And let's talk, caramel salt ... for me it is a sublime thing, because I love the sweet-salty combination. My husband hates it but dispassionately, but it is made out of all the biscuits!

Ingredients:

For the pastry with almonds :

150 grams flour 00 grams almond flour 50

2 egg yolks 100 g butter cold diced

50 g vanilla sugar

Cut the butter, cold, in small cubes and mix with flour and sugar with your fingertips until that becomes flour-like consistency of the sand.

Then add the other ingredients, form a loaf, wrap in plastic wrap and store in refrigerator for at least an hour. Roll out the dough then

thin enough and cut out discs with your molds will cover creating the edges, or roll out a single disc if you prefer a single pie.

puncture the bottom and cook in white at 180 degrees until edges are golden brown.

Let cool completely and the deformed mini tarte.

For Chocolate Ganache (Michel Roux)

Try it and never leave her again!

250 ml of fresh cream
200 g dark chocolate 70% cocoa, small pieces

25 g of liquid glucose 50 g of butter cut into small pieces

Bring the cream to a boil, remove from heat, add the chocolate and sugar and mix well.
stirring stir in the butter, one piece at a time.
Stir until you have a very smooth cream.

For Caramel slurry (Paco Torreblanca)

100 g sugar 60 g sugar 120 g cream

a pinch of salt (a pinch ... do not say little bit more than you put in cakes)

United in a pot with thick bottom pan and possibly sugar, glucose, and leave on medium heat until you have a burnished caramel. Remove from heat.
In the meantime, you bring the cream almost to boil.
add it little by little caramel, stirring constantly: the union of these two ingredients is enough "explosive", but do not worry, the liquid will subside within a few seconds! United
the salt and stir until the mixture is stabilized and becomes smooth and creamy.
Let cool completely at room temperature.

orange marmalade

A teaspoon for each steak.

Composition:

Pour into each tartlet a teaspoon of caramel, marmalade and cover with the dark chocolate ganache.

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Cinnamon Rolls - cinnamon Swivels

I love the breakfast on Sunday!

As I like to "wake up the home with the delicious smell of these rolls, stuffed with my favorite spice: the cinnamon make a disproportionate use, also put in meat dishes.

These biscuits are typical of North America (cinnamon rolls) and Northern Europe (England, Finland ... in Sweden - where they are called kanelbulle - even have a dedicated day!) .

The recipe I use is a modified revision of this .

Swivels cinnamon

For the dough: 740 grams of flour

00
25 grams of yeast fresh beer (a cube)

240 ml of milk 75 grams melted butter and let cool to room temperature

65 grams caster sugar 1 / 2 teaspoon salt 3 eggs


For the filling:
160 grams brown sugar 30 grams flour 00

1 tablespoon ground cinnamon
110 grams of cold butter (cubed) 1 tablespoon cream


For the icing: 100 grams of

powdered sugar 2 tablespoons cream or milk

Dissolve yeast in 50 ml of lukewarm milk (taken from 240 ml total), add 40 grams of flour and let stand until bubbles appear on the surface: it will take more or less half an hour.
Pour into a large bowl the remaining flour (700 grams) mixed with sugar, to form a hollow center in which the salt and pour all the liquid ingredients, including yeast.
Knead the dough until it does not tend to stick more to the hands and sides of the bowl. If you
un'impastatrice is even better, but is well at hand.
a ball, cover and let rise for about 2 hours in a warm place, until raddoppiarà its volume.
Take back the dough, put it on a board and taken the outer edges toward the center, varying a ball. Turn over and let stand for 10 minutes.
Meanwhile, prepare the filling: Pour into a bowl of sugar cane, 35 grams of flour and cinnamon. Add the cold butter into cubes and a tablespoon of cream, then with a whisk or your hands (I use my hands!) Mix well together.
Take the dough and divide into two equal parts. Roll out both in the shape of a rectangle on a floured surface, to a thickness of slightly more than half a centimeter.
sprinkle with the filling and roll, trying to seal the edges well ... so you get two rolls. Cut each
roll into pieces about 2 inches thick and arrange on a baking sheet covered with parchment paper (it will be about 12 per roll).
Now it's time for me to go to bed, because it begins to knead around 19 the next morning to cook and eat freshly baked muffins for breakfast.
So I proceed by putting the pan in the refrigerator, making sure to cover with plastic wrap, leaving some space for the rise, but you can still baking the rolls as soon as he cut, and bake after rising.
The morning after I remove them from the refrigerator and leave them at room temperature for an hour, so that complete leavening.
Then bake them at 170 degrees for about half an hour, until they are golden brown, covering with aluminum foil if necessary during the last minutes of cooking.
Let cool on a rack, and the time to serve, make a particular bit of frosting on each prepared by mixing together the powdered sugar and cream.
Great way to start the day ... when you are on a diet!
With this post I participate to the important initiative of Caris : A recipe for Saint Lucia !

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Spaghetti stupid

one time I was there more behind this blog.
Today is a bad day for me. You know when you put your heart and soul into a project, a job that you trust? Give up. We spit blood. But not enough. And so suddenly you change the cards. They tell you to do U-turn. Today was exactly the case.
But we talk about food is better!

I made spaghetti just stupid last night, my boyfriend proposed to go out to dinner at a spaghetti house that we like a lot, but I was home in mood and told him to come to dinner me.
Here's how!

Ingredients (for 2) 100g bacon

about 100g (of course I put a little more) hot gorgonzola
100 ml milk 200g spaghetti

little parmesan

Preparation
It 'simple. Put the bacon in a skillet over low heat, scald and a little bit. Oil and butter: enough of the bacon fat. After just add it
gorgonzola, cut into chunks. While the melt, add the milk a little at a time.
When the sauce curdles, it's ready. While
prepared, cook pasta in salted water: drain one minute without removing the water completely. Pour into the pan and mix with the sauce, leaving the stove on. Hold on, et voila: the plate, with a sprinkling of Parmesan cheese.
E 'delicious!

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Shortcake salted pistachios, olives and sesame Baked Chicken stuffed

am Teresa of Forum Gennarino , but with reduced number of eggs, this time: I have a guest with health problems ... If you can try them in the original version, are even more brittle!

Ingredients:

type 00 flour 600g soft butter 300g


two eggs and two egg yolks (large) 200g grated parmesan

little salt or just salt on the surface of an egg white for brushing



United flour Parmesan cheese and pour into a heap on a pastry.
Add the butter, diced (at room temperature so soft) and eggs.
knead quickly. Divide into three portions
and add to each ingredient that you like: olive, sesame, black pepper, walnuts, pine nuts, pistachios, chopped sun-dried tomatoes ... there is plenty of choice!
Today I made biscuits with pistachios, olives and sesame:

Formed three-cylinder, wrap in plastic wrap and let rest in refrigerator for twenty-four hours.
If you prefer, you can cut slices from the cylinder and form so many biscuits, or roll out the dough to a thickness of 5mm and cut the shape you want.
Arrange the biscuits on a baking sheet lined with baking paper and put them to rest Refrigerate for at least an hour.
Before baking (200 degrees), brush with egg white and sprinkle with coarse salt if you have not already added to the mixture.
These are the olive and sesame:

These doses are rather original:

flour 600g butter 300g



9 egg yolks 200g grated parmesan
salt (I used the flower salt) 1 egg white for brushing


Wonderful as an aperitif or pull over for a buffet.