Heartburn While Fasting

Una ricetta con dedica!

The poppy-seed cake is a classic that I have dared to despise, I felt a kind of insipid donut with a strange disease. The experience made me change my mind. I've always prepared for the work place and never taste it, then one day I did it at my house during a serata di chiacchere. Mentre Maria, la mia coinquilina, mi faceva le carte (sfavorevolissime!!) un odorino di dolcetto si librava su tutta la casa, all'assagio è stato amore.
Questo è un dolce davvero speciale: è il dolce preferito di una mia ex collega, lo adorava, ma non sono mai riuscita a darle la ricetta, alla fine ha provato quella pubblicata su un libro che usavo al lavoro...ovviamente io l'avevo modificata fino a renderla totalmente diversa. Visto che Gemma è stata una collega fantastica, ed è una grande ammiratrice di punto di fusione, dedico a lei il post e la ricetta, e ovviamente anche alla sua mamma.

Ingredienti:
-300g di farina 00
-una bustina di lievito per dolci
-70g of poppy seeds
-a carton of vanilla

-180g butter-230g caster sugar 180ml fresh cream-

-3 eggs

Working the room temperature butter with sugar, add eggs , cream and poppy seeds. Cut the vanilla with a knife and remove the seeds to be added to the dough (the shell can be used to Pharmacokinetic vanilla sugar). Sift dry ingredients and stir vigorously to wet ones. Grease and flour a baking dish large enough (24 cm diameter), pour the mixture and bake for 45-50 minutes in preheated oven at 180 degrees.

Generally once cooled the cake is served covered with jam (berries tend to), and in this case I preferred to put next to each slice, I used a all'uvaspina taken from Ikea (VERGOGNA!), but there was great!

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Caldo, Tiepido, Primaverile

It seems to me the day to make this recipe: stupid rain, cold wind, but still spring a hot dish, of course, but with a series of elements that are brutally underrated this season: vegetables .
Now, the choice of the boar was not really a choice, but he took me to opt for a fresh pasta (obviously home made) and a range of herbs, but especially the celery root, a monstrous tubero apparentemente inutile.
Non nascondo che si tratta di una preparazione piuttosto lunga (una specie di piatto della domenica) ma ogni passo è necessario e affascinante, a cominciare dalla preparazione del ragout al coltello.

Ingredienti per quattro persone:
per la pasta
-4500g di farina 0
-50g di semola (per lavorare)
-4 tuorli
per il ragout
-400g di polpa di cinghiale
-100g di carote
-una grossa cipolla gialla
-un l di brodo di carne (ma anche vegetale va benissimo!)
-300dl di vino rosso
-bacche di ginepro
- timo
- alloro
-olio e.v.o.
-sale
per la salsa
-150g di fagioli cannellini
-150g di piselli
-100g di sedano rapa
- erba cipollina
-olio e.v.o.
-sale

Marinare la carne intera in 2,5 dl di vino con le foglie di alloro (3/4) , qualche bacca di ginepro schiacciata con il coltello e due rametti di timo per almeno due ore. Preparare intanto la pasta: disporre su un piano la farina a fontana, depositare al centro gli albumi e sbattere con una forchetta cercando di incorporare la farina dai lati. Lavorare energicamente l'impasto che, una volta pronto, deve riposare nella pellicola per circa 30 min. Riprendere a pasta e stendere senza tirare fino ad ottenere una sfoglia moooolto sottile (se potete usate la macchina apposita!!!). Dividere la sfoglia into pieces and spread each one of these again, rolling three times the dough on itself with the help of the flour and cut out a series of strips not too loose. Place the dough on trays (preferably straight) always using the flour that will prevent the noodles from sticking. Take up the meat from the marinade drain, carefully cut into small cubes and do the same with the carrot and onion. Heat the oil in a saucepan, add onion and carrot and fry gently, and also add the browned meat soon as it is to be blended with the remaining wine and salt. Check often cooking that will last approximately one hour over low heat, adding from time to time the broth needed.
Boil beans in salted water and once drained, blend with the stock necessary to obtain a puree quite liquid. Cook the peas and broth with just salt, and sauté the celery in small cubes with the oil. When all ingredients are ready Cook pasta in salted water for 3 min, and finish cooking the meat sauce (which must eventually find enough dry), mashed beans, peas and celery, mix the vegetables for a couple of minutes. Off the heat and add the chives and serve

Wow is long! I wanted to point out that the first is a very good warm too!

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Gougères...le mie Reginette del Finger Food

They are simple, minimal, Winey, not dirty. My queens with the French name I can not even pronounce are just tiny puffs savory, mixed with empty because of the cheese. The thing that drives me crazy is the color that thanks to the brushed of egg, crispy crust combined with the softness / emptiness inside and taste so delicate as to seem almost ... plane.

Ingredients: 130g flour-


butter-60g-90g of cheese (gouda for my taste, Parmesan or similar for a stronger flavor) -4
eggs (+ one for brushing)
- nutmeg
-sale (depending on the cheese used)

Bring to the boil 250ml water with the butter. When boiling remove from heat and add the flour all at once, stir vigorously, calling the fire continuing to mix until it forms a ball that comes away easily from the edges of the pan. Add the eggs previously beaten with salt and nutmeg, a little at a time, trying to incorporate the mixture well, then add about 70% of the cheese. With a pastry bag fitted with tip off and form smooth balls of dough on a baking tray lined with baking paper, it is important that they are well spaced. Spolerizzare gougères with the rest of the cheese and bake at 170 degrees for 25-30 minutes, it might take more or less time, churning out only when they are swollen and golden.

This method prepares the "dough choux" pastry used for cream puffs, simply remove ingredients from the cheese and nutmeg and you can make an excellent dessert.