31 July, 2009

Emptying the fridge, packing the bags...



Yes, yes, yes, finally! I'm leaving tomorrow for a three-week vacation at the seaside, that we've all been waiting for so long. Goodbye to the heat in the city, from tomorrow I'll be breathing fresh salty air, soaking my sore feet and arms in refreshing, gorgeously blue water.
Even on windy days like we had last year.

Well, since I was extremely busy in the last 15 days, and the heat was unbearable, my fridge resulted still quite full this morning. So I put myself to work early and baked, baked and baked. Some of this stuff will go into the freezer and wait till we get back, and the rest is coming with us, for the travel and to have something for breakfast and kid's snacks in the next few days.
These however, I virtually dedicate to a friend blogger and Bakespace peep, Danielle.
She has already tried my recipe once, and when I started blogging her first question was whether I was going to blog about these. So here you are, Danielle.
If you still haven't done so, visit her blog, and have fun, she's hillarious.





APPLE AND CHEESE PILLOWS

200g apples (2 apples)
1 tblspoon lemon juice
sugar

100 g ricotta cheese(or similar fresh cheese)
4 tblspoons oil (e.g. peanut oil)
4 tblspoons milk
50 g fructose
200 g flour
2 teaspoons baking powder
a pinch of salt
powdered sugar for sprinkling

Leave the cheese in a mash strainer to drain well.
Wash, peel, core, and dice the apples.
Put them in a saucepan with sugar (suit your taste and the type of apples you're using. I put about 2 tblsp), and 2-3 tablespoons of water. Cook them for 10 minutes until tender, but don't let them turn into puré. Let them cool and then add the lemon juice.

Mix all the dough ingredients: cheese, flour, milk, oil, fructose, salt. Turn onto slightly floured surface and knead shortly and lightly to form a ball. The dough should be soft, but not sticky, so if necessary add a bit more of flour.
Roll out the dough between two sheets of baking paper, thin, I gues about 3-4 mm thin. I got a rectangle approx. 30x20 cm (12x10").
Cut into 12 smaller rectangles.
Place about 1 tablespoon of apple filling on each rectangle.


Fold the rectangles sealing two sides and leaving one side open, like a pocket.
Transfer on a baking sheet and bake in an oven preheated to 190°C. Ok, I went to check something on my computer, and when I got back, they were a bit overdone. So, please take them out when they are golden, not brown.
Let them cool and sprinkle with some powdered sugar if you like.


They are a delicious breakfast or snack time treat, with tea or coffee, or whatever you like.
So, if you're still there, reading my blog, feel free to leave your comments, I'll be happy to read them all when I get back.
A big hug to everyone, and have a great summer!




JASTUČIĆI S JABUKAMA

200 g jabuka
1 žlica limunovog soka
šećera po ukusu

100 g svježeg kravljeg sira
4 žlice ulja
4 žlice mlijeka
50 g fruktoze
200 g brašna
1/2 praška za pecivo (2 žličice)
malo soli
šećer u prahu za posipanje.

Jabuke operite, ogulite i narežite pa kuhajte sa šećerom i 2-3 žlice vode da omekšaju (8-10 minuta).
Sir dobro ocijedite, pa umijesite tijesto sa svim ostalim sastojcima (brašno + prašak za pecivo, ulje, mlijeko, fruktoza, sol). Ako nemate fruktozu stavite dvostruku količinu (100 g) običnog šećera. Istresite na malo pobrašnjenu radnu površinu pa brzo i kratko mijesite. Po potrebi dodajte malo brašno da tijesto ne bude previše ljepljivo.
Razvaljajte tanko (3-4 mm) tijesto između dva komada papira za pečenje (dobit ćete pravokutnik otprilike 30x20 cm), narežite na 12 jednakih dijelova. Rasporedite nadjev na kvadratiće. Preklopite ih i stisnite dva ruba, tako da ostanu otvoreni poput džepa.
Premjestite na tepsiju i pecite 15 minuta na 190°C. 






FAGOTTINI DI MELE E RICOTA
200 g di mele (circa 2 mele)
1 cucchiaio di succo di limone
zucchero

100 g di ricotta
4 cucchiai di olio
4 cucchiai di latte
50 g di fruttosio
200 g di farina
2 cucchiaini di lievito per i dolci
un pizzico di sale

Lavate, sbucciate e tagliate a pezzettini le mele. Mettetele in una casseruola con lo zucchero e 2-3 cucchiai di acqua. Cuocetele per circa 10 minuti per ammorbidirle. Lasciatele raffreddare e poi aggiungete il succo di limone.
Impastate tutti gli altri ingredienti (ricotta, latte, olio, farina, lievito, fruttosio e sale). Se necessario aggiungete un altro po' di farina, perché l'impasto deve risultare morbido ma non appiccicoso.
Stendete la pasta tra due fogli di carta da forno (dovreste ottenere un rettangolo di 30x20 cm circa). Ritagliate 12 rettangoli più piccoli.
Distribuite le mele sui rettangolini, piegateli in due sigillando i due lati, e lasciando un lato aperto (come una tasca).
Trasferite su una teglia foderata con la carta da forno e cuocete nel forno preriscaldato a 190°C per 15 minuti.

E con questa ricettina dolce, la vostra pasticcera pasticciona vi saluta e se na va al mare. Lasciate pure i vostri deliziosi commenti che leggerò con tanto piacere al mio ritorno. Un bacio a tutti e buona estate!


30 July, 2009

Red, green and white salad


Hey, anyone wants more salad this month?
It's another great and tasty salad, that I prepared one of these evenings when the heat was such that I couldn't even think about cooking.
The best thing is that you can have it on its own, like we did, or as a side dish with some BBQ maybe.
Once more, the flavours put together were simply delicious.
This salad was supposed to be a zucchini carpaccio salad, which means prepared with raw zucchini, but I decided to grill mine for two reasons. One, I didn't have any small, baby zucchini, but one huge round zucchini that certainly wouldn't taste crispy as it should. And second, I was sure my husband would prefer the zucchini cooked or grilled rather than raw.
I also substituted Kalamata olives for green olives, because I didn't have any.

TOMATO, ZUCCHINI AND FETA SALAD

Ingredients (for 4):
2 big tomatoes
4 small zucchini
2 tblsp Kalamata olives
80 g feta cheese
fresh mint leaves
extra virgin olive oil
salt, pepper

Slice zucchini thinly, brush with oil and grill shortly in a grilling pan.
Cut tomatoes into 4-5 mm thick slices and arrange on one large or on 4 smaller plates.
Arrange zucchini over tomatoes.
Season with salt and pepper. Sprinkle with olive oil.
Mix feta cheese with chopped olives and place on top of zucchini.



INSALATA DI POMODORI, ZUCCHINE E FETA

Ingredienti (per 4 persone):

2 grossi pomodori
4 piccole zucchine
80 g di feta
2 cucchiai di olive nere tipo Kalamata
foglioline di menta
olio EVO
sale, pepe

Lavate, asciugate e tagliate i pomodori a fettine sotili. Distribuite i pomodori su un piatto da portata grande oppure su 4 piatti singoli.
Lavate, asciugate e affettate le zucchine. Spennellate con un po' di olio e grigliatele per un paio di minuti per lato. Se avete le zucchine molto piccole e sode potete anche preparare questa insalata con il carpaccio di zucchine invece di grigliarle.
Distribuite le zucchine sopra i pomodori. Salate e pepate.
Sbricciolate un po' il formaggio con le mani o con la forchetta, aggiungete le olive trittate grossolanamente, e qualche foglia di menta spezzettata.
Distribuite il formaggio sopra i pomodori e le zucchine.
Condite con un filo d'olio.

Mando anche questa ricetta a Betty, per la sua RACCOLTA DI STAGIONE.







SALATA OD RAJČICA, TIKVICA I FETE

Sastojci (za 4 osobe):
2 velike rajčice
4 manje tikvice
80 g sira feta
2 žlice nasjeckanih maslima
listići mente
djevičansko maslinovo ulje
sol, papar

Narežite tikvice na ploškice debljine 2-3 milimetra, malo ih nauljite s obje strane i ispecite u gril tavi. Kad su gotove, malo ih posolite. Moja je tikvica bila ogromna, pa mi je bila dovoljna jedna.
Narežite rajčice na ploškice i složite ih ili na jedan veliki tanjur ili na četiri manja u kojima ćete izravno poslužiti salatu. Posolite ih.
Složite tikvice preko rajčica.
Malo smrvite fetu vilicom, umiješajte masline (ja sam imala samo zelene, ali bolje bi išle crne Kalamata), i nekoliko narezanih listića mente.
Stavite sir s maslinama preko tikvica.
Začinite dobrim maslinovim uljem i s paprom po želji.

29 July, 2009

Stuffed zucchini flowers





My friends, I have to tell you about another delicious recipe for zucchini flowers.
I prepared them yesterday for dinner, and they were so good, that in the end I wished I had prepared more than just 10.
My husband loved them, too. Since I made the filling quite freely there was a lot left, so I thought "Why not try stuffing some other vegetables the same way?". Well, of all "other vegetables" I had only tomatoes, so that's what I tried. And they were good, but I should have baked them a bit longer than I did, because my tomatoes were very big, and so was my hunger. Besides I didn't want my flowers to get cold (hehehe, I almost burnt my mouth trying to taste them right out of the oven).
And, of course, to show you that there IS actually meat served at my house, I included these delicious grilled pork tenderloin medalions on the menu.
What else can I say? If you like mashed potatoes and want to try and give that classic a little twist, take this recipe in consideration. I'm pretty sure this would work great with zucchini, eggplants, bell peppers, etc. Have you got any ideas what else you could stuff? Oh, just got an idea, what about puff pastry of fillo rolls? Yummy.
Dang, I won't have oven for whole three weeks while on holiday, and I'm sure I'll miss baking and roasting things.

POTATO AND MOZZARELLA STUFFED ZUCCHINI FLOWERS

12 zucchini flowers
3 medium-small potatoes
100 g mozzarella cheese
3-4 slices Prosciutto
a handfull of fresh pasley leaves
grated Parmigiano Reggiano cheese
Extra virgin olive oil
salt, pepper


for sprinkling:
2 slices of dry bread + 2 teaspoons chopped parsley leaves + 20 g (1,5 tblspoons) grated Parmigiano Reggiano cheese

Carefully remove pistils from flowers, wash them and dry with kitchen paper.

Boil unpeeled potatoes for about 30 minutes. Peel them and mesh or pass through a potato ricer. Mix in the the grated mozzarella, finely chopped parsley leaves, grated Parmigiano and chopped prosciutto, salt and pepper to your taste.

Carefully fill the flowers using a spoon or with your hands. The flowers are very delicate, be careful not to break them.

Line a baking dish with a piece of baking paper and drizzle with oil. Place the stuffed flowers in the dish without overlapping them. Brush each flower with oil.
Process the dry bread in your food processor with blade attachment to get coarse breadcrumbs. Mix those with the grated Parmigiano and parsley leaves. Sprinkle this mixture over the flowers.

Bake them for 20 minutes in a hot oven (200°C). Serve warm.

Since I had less than 12 flowers I had some extra filling, so I stuffed two tomatoes.
My advice is not to choose too big tomatoes like mine were.
Cut off the top of your tomatoes and carefully remove all the inside (the seeds and divisions) leaving only the "shell". Salt the inside and fill them with potato and mozzarella filling, drizzle with olive oil and sprinkle with bread crumbs, just like you did with the flowers.

Bake until tomatoes are soft and the filling nice and crusty.



This morning, there were more flowers to pick. And since the whole foodblogging world has been twisting my arm to make some fried zucchini flowers, I gave in and made these for dessert.

I prepared a simple batter ("pastella") with flour, water and a little orange juice, a pinch of salt and a pinch of sugar. It has to be liquid, but dense enough to stick to the flowers. I dipped the flowers into the batter and fried them in hot peanut oil until golden. I let them drain on some kitchen paper, sprinkled with sugar and they were gone before you could snap your fingers.



Check other recipes for zucchini flowers:
RICOTTA FILLED ZUCCHINI FLOWERS
SAFFRON MARINATED ZUCCHINI RISOTTO

FIORI DI ZUCCHINE CON PATATE, MOZZARELLA E PROSCIUTTO

Vi sembrerà strano forse, ma io soltanto quest'anno ho scoperto la bontà dei fiori di zucchina (visto che ho piantato le zucchine nel mio orticello minuscolo) e l'infinite possibilità che offrono, per non parlare del loro sapore leggero e delizioso. Quasi tutte le ricette che ho trovato erano per i fiori fritti in pastella, ma io cercavo le idee per farle nell'forno. E sono riuscita a trovarne due.
La prima era per i Fiori ripieni di zucchine e ricotta, e la seconda e questa che vi propongo oggi.
In realtà, la ricetta l'avevo trovata nella Cucina Moderna, ma ho cambiato quasi tutti gli ingredienti (ho sostituito le acciughe, i capperi, le olive ed emmental, con mozzarella e prosciutto, semplice, no?) Ed ecco il risultato e la ricetta.



(ingredienti per 4 persone)
12 fiori di zucchina
3 patate
100 g di mozzarella
3-4 fettine sottili di Prosciutto
prezzemolo tritato
Parmigiano Reggiano

2 fette di pancarré
olio EVO

Pulite delicatamente i fiori di zucchine ed eliminate i pistilli interni.
Lessate le patate con la buccia per 30 minuti. Scolatele e schiacciate.
In una ciotola mescolate il purè di patate con la mozzarella grattugiata, e il prosciutto tagliato a pezzettini piccoli.
Regolate di sale e pepe.
Riempite molto delicatamente i fiori, fatte aderire i petali al ripieno per racchiuderli completamente.
Sistemate i fiori in una teglia foderata con un foglio di carta da forno, bagnata e strizzata. Sistemate i fiori senza sovrapporli.
Tritate il pancarré nel mixer, mischiatelo con le scaglie di Parmigiano e il prezzemolo tritato.
Spennellate i fiori con un po' di olio, cospargeteli con il composto di pane e Parmigiano, e cuoceteli nel forno a 200°C per 20 minuti.

Poiché mi è avanzata la farcia di patate, ho sperimentato con i pomodori.
Ho tagliato la parte superiore e ho scavato l'interno. Poi li ho riempiti con il composto di patate, mozzarella e prosciutto e cotto nello stesso modo come i fiori.
Credo che nello stesso modo potrebbero essere riempite anche tante altre verdure - zucchine, melanzane, peperoni, ecc.

Ma, la ciliegina e arrivata il giorno dopo. Avevo trovato altri 5 fiori. Ho preparato la pastella con la farina, acqua e succo d'arancia (è una mia idea, perché credo che le zucchine e arance vanno benissimo insieme). Ho tuffato i fiori prima nella pastella e poi nell'abbondante olio di arachidi caldissimo. Una volta fritti li ho fatti sgocciolare sulla carta assorbente e poi li ho divorati, cosparsi con lo zucchero. Provateli, sono una bontà infinita.



PUNJENI I ZAPEČENI CVJETOVI TIKVICE

Sastojci (za 4 osobe):

12 cvjetova tikvice ili buče
3 krumpira
100 g mozzarelle
3-4 tanke kriške pršuta
ribani sir Parmigiano (parmezan)
sitno nasjeckani peršun

2 manje kriške suhog kruha
20 g krupno naribanog parmezana
2 žličice sitno nasjeckanog lista peršuna

Cvjetove pažljivo operite i uklonite tučkove. Operite i ostavite da se osuše na kuhinjskom papiru.
Neoguljen krumpir kuhajte 30 minuta. Ogulite i zgnječite u pire. Dodajte mu krupno naribanu mozzarellu i sitno nasjeckani pršut, sol, papar i peršun.
Napunite pažljivo cvjetove smjesom od krumpira, i lagano pritisnite latice da prionu uz punjenje.
Slažite napunjene cvjetove u tepsiju obloženu papirom za pečenje (koji ste prethodno namočili u vodi i dobro iscijedili). Nauljite cvjetove i pospite smjesom kruha (koji ste grubo samljeli u mixeru), parmezana i peršuna.
Pecite 20-ak minuta na 200°C.


Istom smjesom napunila sam i rajčice. Odrezala sam im vrh (dio gdje stoji peteljka) i izdubila unutrašnjost. napunila sam ih smjesom krumpira, posula smjesom od kruha i ispekla (dok rajčice ne omekane, a površina bude lijepo zapečena).

Također sam napravila i ovaj desert od prženih cvjetova. Napravila sam smjesu od brašna, malo vode i malo soka od naranče (malo gušće nego za palačinke), umočila cvjetove i potom ispržila u vrelom ulju. Ostavila sam ih da se ocijede na kuhinjskom papiru i posula šećerom. Za prste polizati.


27 July, 2009

Five colours a day on your plate




Saturday evening was another salad dinner. We spent a beautiful day by the swimming pool, and came home late, so there was no time for cooking. But I did plan on making this salad one of these days and therefore had all the ingredients in my fridge.

It's very important to eat fruit and vegetables every day, and it is equally important that you eat them in different colours to get all the nutrients you need.
The star of this salad was corn salad, and in case you don't know it here's a bit of information I found serching the web.

Corn salad is a small, weedy-looking vegetable that grows in a basal rosette of round to spoon-shaped leaves up to 6" (15.2 cm) long. The leaves are tender, smooth, and slightly succulent.
Corn salad has a delicate, sweet, nutlike flavor and a juicy texture that seems to melt in the mouth. In tossed salads, corn salad complements stronger flavored greens like endive, chicory, cress, arugula and some of the more bitter lettuces. The tender leaves are delicious with crisp salad veggies like bell peppers, carrots and radishes. The cup-shaped leaves catch the salad dressing. Corn salad is a popular tossed salad ingredient in Europe, and becoming popular in trendy North American big city restaurants. Use corn salad in potato salads and omelets, too.

It is also good to know that melon is a good source of vitamin A, and since it is made 90% of water, it rehydrates the skin and keeps it young.
Peach, apart from helping you get a nice tan, contains potassium and therefore is useful in fighting cellulite.
Tomatoes are a major source of lycopene that will help repair the damage the sun causes on your skin (also found in carrots, red bell peppers, watermelons and papayas).

MIXED SALAD WITH FRUIT

*a head of lettuce
*a handful of arugula
*about 100 g corn salad
*1 small red onion
*6-8 cherry tomatoes
*1/4 melon
*1 peach

The measures are very approximate. Just put in what you have and toss everything together. Chop the melon, cut the tomatoes in half, slice the peach thinly. Season with salt, extra virgin olive oil and some nice balsamic vinegar.
I had a piece of focaccia Genovese with stracchino, too.
The combination of flavours was just fantastic. The bitterness of arugula was so beautifully complemented by corn salad and fruit.

My husband was totally surprised and kept repeating that the peach enhanced the flavour of all other ingredients. It's true, all the ingredients in this salad were so great together.

INSALATA MISTA CON SONGINO E FRUTTA




*un cespo di insalata riccia
*un mazzetto di rucola
*100 g circa di songino (valerianella)
*una piccola cipolla rossa
*pomodorini ciliegia
*1/4 di melone
*1 pesca
*sale, olio extra vergine d'oliva

Lavate e pulite la rucola, il songino e l'insalata (spezzate le foglie) e mescolate tutti i tipi di insalate in una ciotola.
Tagliate i pomodorini a metà, melone, pesca e cipolla a tocchettini e aggiungete alle insalate.
Prima di servire condite con il sale, olio e aceto balsamico o limone.


Con questa ricetta partecipo alla raccolta di Betty. Vi invito a visitare il suo blog, La mia dispensa, e di unirvi con le vostre ricette. RACCOLTA DI STAGIONE



MIJEŠANA SALATA S MATOVILCEM I VOĆEM

*1 manja glavica zelene salate po izboru
*svežanj rikule
*oko 100 g matovilca
*1 mala glavica crvenog luka
*rajčice
*1/4 dinje
*1 breskva

Operite, osušite i narežite zelenu salatu.
Operite i osušite rikulu i matovilac.
Tanko narežite luk, a rajčice narežite na kriške.
Narežite očišćenu dinju na komadiće, a breskvu na tanke ploškice.
Pomiješajte sve sastojke, začinite solju, maslinovim uljem i octom (preporučam balsamico) ili limunom.
Matovilac i voće doista odlično nadopunjuju gorkast okus rikule i čine ovu salatu nevjerojatno ukusnom.


25 July, 2009

Time to Have Some Summer Salads




In these days temperatures have reached for me outrageous 38°C, cooking and baking are a difficult subject around here. So, what is better than a nice mixed salad? Refreshing and nutricious, leaving your palate satisfied and your tummy happy but not heavy.
The choice out there is really great, you can choose the base - pasta, rice, couscous, or only vegetables - add whatever else you want - fruit, vegetables, meat, fish. It's up to you to create and invent something delicious.
My choice this time was a rice salad as a base, and I added some cheese and prosciutto for protein part, cantaloupe melon for some vitamins, and fresh contrast and colour (yeah, I'm leaving for summer holiday at the seaside and taking some beta-carotene is a must if you want a nice tan).
And isn't it just such a nice way to serve it in melon "bowls", whether you are hosting some friends or just making your everyday dinner table a bit more beautiful?
I prepared only half of the quantity and managed to have lunch two days in a row.
And a few words about melons:
Cantaloupe melons are a good source of potassium, Vitamin A (169 μg per 100g), Vitamin C (36.7 mg per 100g), and folate. The potassium is helpful in preventing kidney stones and cantaloupes in general are a useful laxative. They are a source of polyphenol antioxidants, chemicals which are known to provide certain health benefits to the cardiovascular system and immune system. These chemicals are known to up regulate the formation of nitric oxide, a key chemical in promoting health of the endothelium and prevention of heart attacks.
It's 90% water, so 100 g = 30 kcal.



RICE SALAD IN AND WITH MELON

*4 servings
250 g Basmati rice
2 small melons (Cantaloupe)
150 g Parma Prosciutto
200 g Provolone cheese
10-12 leaves of fresh mint
3-4 tablespoons Extra virgin olive oil
salt, pepper

Boil rice in salted water until al dente. Drain and cool under cold running water. Spread on a clean kitchen towel to dry.

Cut melons in half, remove seeds with a spoon, scoop the flesh and place in a bowl.
Put the melon shells aside for later.

Wash, dry and cut into tiny stripes the mint leaves. Dice the cheese into 1/2 cm (1/5") cubes. Cut the sliced prosciutto into 1cm large stripes. Add everything into the bowl with melon.


Add the rice as well, season with EVOO, salt and pepper, and stir well.

Serve in melon "bowls".




INSALATA DI RISO NEL MELONE

*per 4 persone
250g di riso Basmati
2 piccoli meloni
150 g di prosciutto crudo a fette
200 g di provolone (piccante, ma io ho preferito quello dolce)
un ciuffo di menta fresca
olio extravergine d'oliva
sale, pepe

Portate a ebolizione abbondante acqua in una pentola, aggiungete una manciatina di sale e lessate il riso. Scolatelo al dente, raffreddatelo sotto il getto dell'acqua fredda corrente e stendetelo ad asciugare su un telo.
Tagliate i meloni a metà ed eliminate i semi e i filamenti, aiutandovi con un cucchiaio. Prelevate con uno scavino la polpa e trasferitela man mano in una terrina. Tenete da parte i mezzi meloni svuotati.
Lavate e asciugate 10-12 foglie di menta e tagliatele a listarelle. Riducete il provolone a dadini di 1/2 cm circa di lato. Tagliate il prosciutto crudo a striscioline di 1 cm nell senso della largezza.
Mettete tutti gli ingredienti nella terrina con la polpa di melone e mescolate.
Aggiungete anche il riso ben asciutto, condite con 3-4 cucchiai di olio, sale e pepe e mescolate.
Riempite i mezzi meloni svuotati con l'insalata di riso e decorate con qualche foglia di menta e servite.



SALATA OD RIŽE U DINJI

*za 4 osobe
250 g riže Basmati
2 male dinje
150 g pršuta
200 g tvrdog sira (npr. Provolone)
10-12 listića svježe mente
djevičansko maslinovo ulje
sol i papar

Skuhajte rižu u ključaloj slanoj vodi, ocijedite, ohladite pod mlazom hladne vode, pa osušite na čistoj kuhinjskoj krpi ili nekoliko komada kuhinjskog papira.
Prerežite dinje na pola, žlicom odstranite sjemenke, pa izdubite meso i stavite u zdjelu. Sačuvajte prazne polovice.
Mentu operite, osušite i narežite. Tanke kriške pršuta narežite na trakice širine 1 cm, a sir na kockice stranice 1/2 cm.
Pomiješajte sve sastojke u zdjeli s dinjom i dodajte rižu.
Začinite s 3-4 žlice djevičanskog maslinovog ulja, posolite i popaprite po ukusu.
Napunite prazne polovice dinje salatom i poslužite.

22 July, 2009

Chocolate surprise



I'd like to share these cute little pies with you. They are quite simple and quick to prepare. My only objection to the recipe is that it wasn't sweet enough. If you like it that way, then fine, but I'd like them a bit sweeter and flavourful.
The contrast between chocolate pastry and apples was so nice and surprising for me. If I didn't know what was inside I would probably never expect to find an apple heart.



CHOCK-APPLE PIES

125 g flour
125 g self-raising flour
1/2 teaspoon salt
1 tablespoon sugar
125 g chilled butter
100 g dark chocolate
1 egg yolk
2 tablespoons cold water

filing:
2 granny smith apples
1 tablespoon sugar
1 tablespoon water

toping:
90 g dark chocolate
25 g butter
2 tablespoons chopped walnuts

Sift the flours, add cold, chopped butter, salt and sugar and rub with your finger to obtain crumbs (or process in short bursts in your food processor). Add melted and cooled chocolate, the yolk and 2 tblsp cold water.

Mix everything (or process for 15 seconds) until the mixture comes together.
Turn over onto a floured surface and gather together to form a ball. The dough will be pretty sticky.
Wrap in plastic wrap and chill for 45 minutes
.

Preheat the oven to 180°C (350F), and prepare a muffin tin (I used a silicone tray, otherwise lightly grease it).
To make filling:


Peel, core and chop the apples. Put them in a saucepan with sugar and water, cover and simmer until puréed. Drain away the excess liquid and cool.

Roll out 2/3 of the dough thinly between two sheets of baking paper. Cut rounds and press them into your muffin moulds.

Put a heaped tablespoon of filling into each pastry shell.

Roll out the remaining pastry to make pie tops. Moisten the edges lightly with water and press them together firmly.
Lightly prick the tops of the pies.
Bake for about 20 minutes, let cool in the tins for 5 minutes, then remove and let cool completely.

To make topping: Melt chocolate and butter in a heatproof bowl standing over a pan of simmering water, until smooth and glossy. Spread evenly over the pies and sprinkle with walnuts. Refrigirate until the topping is set.



TORTINE DI CIOCCOLATO E MELE

125 g di farina
125 g di farina che lievita
1/2 di cucchiaino di sale
1 di cucchiaio di zucchero
125 g di burro freddo
100 g di cioccolato fondente
1 tuorlo
2 cucchiai d'acqua fredda

ripieno:
2 mele granny smith
1 cucchiaio di zucchero
1 cucchiaio d'acqua

decorazione:
90 g di cioccolato fondente
25 g di burro
2 cucchiai di noci tritate o sminuzzate

Setacciate insieme le farine. Aggiungete il burro freddo tagliato a pezzetti, sale e zucchero. Strofinate con le dita fino a ottenere delle briciole. Aggiungete il cioccolato sciolto e raffreddato, il tuorlo e 2 cucchiai di acqua. Mischiate tutto insieme e impastate velocemente su una spianatoia infarinata. L'impasto sarà morbido e appiccicoso. Formate una palla, avvolgetela nella pellicola e mettete in frigo per 45 minuti.
Riscaldate il forno a 180°C e preparate uno stampo da 9 muffin.
Sbucciate le mele e riducetele a pezzetti. Mettetele in una casseruola con il zucchero e l'acqua e lasciate cuocere coperto finché non diventino molto morbide. Togliete il liquido in eccesso.
Stendete 2/3 della sfoglia molto sottile tra i due fogli di carta da forno e ritagliate dei dischi con i quali rivestite i stampi da muffin.
Mettete in ogni tortina 1 cucchiaio colmo di mele.
Stendete il resto della sfoglia, ritagliate i dischi più piccoli e ricoprite le tortine sigillando bene. Bucherellate la superficie con uno stuzzicadenti e infornate per circa 20 minuti. Lasciate raffreddare 5 minuti prima di togliere dagli stampini, e poi lasciate raffreddare completamente.
Sciogliete il cioccolato con il burro a bagno maria. Distribuite la glassa sopra le tortine, e decorate con delle noci tritate grossolanamente.
Tenete in frigo.

Una mia considerazione. Le tortine sono davvero poco dolci. Se vi piace così, va bene, ma io la prossima volta aggiungerei un po' di zucchero in più.




ČOKOLADNE TORTICE S JABUKAMA

125 g brašna
125 g brašna s dodatkom praška za pecivo
1/2 žličice soli
1 žlica šećera
125 g hladnog maslaca
100 g čokolade za kuhanje
1 žumanjak
2 žlice hladne vode

punjenje:
2 jabuke granny smith
1 žlica šećera
1 žlica vode

ukras:
90 g čokolade za kuhanje
25 g maslaca
2 žlice krupno naribanih oraha

Prosijte obje vrste brašna (ako nemate brašno s dodatkom praška za pecivo, koristite obično brašno i dodajte 1 žličicu praška za pecivo), hladan maslac narežite na listiće, pa miješajte s brašnom trljajući vršcima prstiju da dobijete mrvice. Dodajte otopljenu i ohlađenu čokoladu, žumanjak, sol i šećer. Zamijesite sve sastojke, pa istresite na pobrašnjenu radnu površinu i kratko mijesite, oblikujte u kuglu, omotajte prozirnom folijom i stavite u hladnjak 45 minuta. Tijesto će biti mekano i ljepljivo.
Zagrijte pećnicu na 180°C i pripremite tepsiju za muffine (malo je namažite maslacem).
Jabuke ogulite, narežite i stavite kuhati poklopljene sa šećerom i 1 žlicom vode dok ne omekšaju. Ocijedite višak tekućine.
Izvadite tijesto ih hladnjaka i tanko razvaljajte 2/3 između dva komada papira za pečenje. Narežite krugove kojima obložite kalupiće za muffine. U svaki stavite 1 žlicu nadjeva od jabuke.
Razvaljajte ostatak tijesta i narežite na manje krugove kojima pokrijte tortice. Stisnite malo rubove da se spoje. Čačkalicom izbušite površinu i pecite oko 20 minuta. Ostavite da se hlade 5 minuta u kalupima, a potom izvadite i ostavite da se potpuno ohlade.
Otopite čokoladu i maslac na pari da dobijete glatku i sjajnu glazuru. Prelijte kolačiće i ukrasite krupno mljevenim orasima.

Tortice bi po meni bile bolje s malo više šećera, moram upamtiti za sljedeći put.