28 April, 2010

Barrette con "ingrediente segreto"



Per una volta sono stata fortunata anch'io!!! Sapete perché? Perché sono stata abbastanza veloce a rispondere all’invito di Sandra di Un tocco di zenzero e ho ricevuto “l’ingrediente segreto” da usare in una ricetta.

Questo famoso “ingrediente segreto” è un burro davvero speciale, prodotto dalle Fattorie Fiandino in Piemonte. In più, si tratta di burro salato, che alcuni food bloggers, come me, hanno ricevuto come campione gratuito, da assaggiare e usare in una ricetta . Mi è arrivato a casa un pacco, perfettamente refrigerato, contenente due panetti di Burro 1889 salato e uno di Burro 1889.
Il burro 1889 salato ha un ingrediente in più rispetto il suo fratello Burro 1889, il pregiato fior di sale di Culcasi di Nubia (Presidio slow food).

Cosa fare con questo burro fantastico (il primo assaggio è stato con il dito, poi spalmato sul pane, e rimasta senza parole)? Morbido, delizioso, splendido.

A dire la verità ho preparato diverse cose, panini, biscotti ecc. ma dovevo decidere con quale di queste ricette partecipare al contest.
Ho cambiato l'idea più volte perché ogni ricetta nuova che preparavo con questo burro mi piaceva di più.
E così ho deciso di partire con l'ultima arrivata (e poi piano piano arriveranno anche le altre).
Un po' di energia positiva concentrata in una barretta piena di sapori.



Barrette con fiocchi d'avena, frutta secca e semi

60 g burro 1889 salato
60 g miele
100 g zucchero di canna grezzo
225 g fiocchi d'avena
50 g mandorle tritate grossolanamente (o altro tipo di frutta secca)
45 g mirtilli rossi secchi (o uva sultanina)
45 g albicocche secche
20 g semi di zucca
20 g semi di girasole
20 g semi di sesamo
(o 60 g di semi misti: zucca, girasole, lino, sesamo, grano saraceno)
20 g cocco secco a scaglie
3/4 cucchiaino di cannella in polvere

Riscaldate il forno a 190°C e imburrate una teglia rettangolare (28x18 cm).
Mescolate il burro, il miele e lo zucchero in un tegame e riscaldate a fuoco basso, mescolando continuamente.
Aggiungete l'avena, le mandorle, i mirtilli rossi e le albicocche (trittate), il cocco, i semi e la canella.
Versate il composto nella teglia preparata premendo leggermente con una spatola per distribuire uniformemente.
Fate cuocere il dole per 20-30 minuti, o finchè dorato.
Toglietelo dal forno e lasciatelo raffreddare nella teglia per 15 minuti. Poi taglietelo a barrette.



This is the first time since I started writing this blog that I didn't start the post in English. It's because this post/recipe is sponsored by Fattorie Fiandino, a dairy farm in Piedmont, Italy. I recieved a sample of their salted butter (burro 1889 salato) to try in a recipe, together with some other Italian bloggers. Best recipes will be included in a booklet that will be distributed during the launch of this butter (it's a new product). This butter has an incredibley creamy, tasty butter as base and is enriched with some fleur de sel from Sicily (less than 2%). Top quality, hand collected sea salt.
The hardest part, trust me, was to decide how to use this butter in a recipe and not eat it all spread on some fresh bread. In fact, I prepared different things, buns, cookies, etc, and I'll bring them on later. But the final decision was made this morning - Oats bars - last to arrive, first to be published.
A tasty, healthy snack, for lots of positive energy.
Have a beautiful day.

Oats bars with dried fruit and seeds

60 g salted butter
60 g honey
100 g raw brown sugar
225 g quick cooking oats
50 g roughly ground or chopped almonds (or other nuts)
45 g dried cranberries (or raisins)
45 g dried apricots
20 g pumpkin seeds
20 g sunflower seeds
20 g sesame seeds
20 g coconut flakes
3/4 teaspoon ground cinnamon

Turn the oven on to 190°C and butter a rectangular (28×18 cm) pan.
Mix the butter, the honey and the sugar in a saucepan and start warming them up on low heat, stirring until the mixture reaches the boiling point and the sugar has melted.
Mix in the oats, the almonds, the cranberries and the almonds (I chopped both first), coconut, the seeds (mine was a mixture of sunflower, pumpkin, flax, sesame and buckwheat seeds for the total amount of 60 g) and the cinnamon.
Pour the mixture into a prepared pan and level pressing lightly with a hard spatula.
Bake for about 20-30 minutes or until golden.
Let it cool in the pan for about 15 minutes, then take out and cut into bars.




Ovaj sam mjesec zbilja bila dobro raspoložena za kuhanje i pečenje, iako se ne bi reklo po broju članaka koje sam napisala. To je dio koji mi ide malo lošije. Trudim se, ali vjerujte mi imam gomilu započetih i nedovršenih članaka. Prije ili kasnije doći će svi na red.
Tako se u neku ruku poklopilo nekoliko događaja. Završava mjesec
Orašastih plodova i sjemenki u našoj igri Ajme koliko nas je (koju je pokrenula Monsoon s bloga Dalmacija down under, a domaćica ovaj mjesec je Jasenka, s bloga Sweet corner), a trebala sam također objaviti recept sa slanim maslacem (burro 1889 salato) koji sam dobila na dar/isprobavanje od Fattorie Fiandino u Piemontu. Odluka nije bila laka, jer je maslac prvoklasni i već dva tjedna ga koristim u različitim receptima (peciva, keksi itd.).
Tako sam odlučila danas objaviti ovaj recept i sjesti na obje stolice skupa.
Treba za to dosta energije :)))


Zobene ploškice sa suhim voćem i sjemenkama

60 g slanog maslaca
60 g meda
100 g nerafiniranog smeđeg šećera
225 g zobenih pahuljica
50 g grubo samljevenih ili nasjeckanih badema (ili oraha)
45 g suhih brusnica (ili grožđica)
45 g suhih marelica
20 g sjemenki bundeve
20 g sjemenki suncokreta
20 g sjemenki sezama
20 g kokosa
3/4 žličice cimeta


Zagrijte pećnicu na 190°C i pripremite pleh veličine 28×18 cm (namažite ga s malo maslaca).
Zagrijte maslac, med i šećer na niskoj temperaturi miješajući dok se ne otopi sav šećer.
Dodajte zobene pahuljice, bademe (/orahe), brusnice (/grožđice), nasjeckane marelice, kokos, sjemenke i cimet.
Dobro sve izmiješajte pa uspite u pripremljeni kalup i poravnajte lagano pritiskajući spatulom.
Pecite oko 25-30 minuta dok lagano ne porumeni (ovisno o vašoj pećnici, pazite da se ne prepeče).
Ostavite da se ohladi u kalupu, a onda izvadite i narežeti na ploške.

26 April, 2010

Auguri, Sara!



Happy Birthday, my dear little Piglet, ups! sorry, Sara!

Three years ago, half past midnight, I arrived to hospital, but the doctor said the baby wasn't ready, she was still moving a lot. Well, less than 3 hours later she was out and she has been constantly in movement ever since. It's even hard to take a photo of her unless you have "photo in movement" setting on your camera.



Buon compleanno, Sara!



Sretan rođendan, Sara!

23 April, 2010

Sweet...heart



I was pretty much in mood for baking today. But at the same time wanted to keep it simple.
Simple?!? So simple that I baked two cakes with the same batter.
I was simply impatient to try out my new springform - the cutest one I've ever had - heart shaped one.
But since it is a rather small one, had to do something with the rest of the batter. I guess I should have bought at least a couple of these.
So, here are the results. How do you like them?
It also happened to be my mother-in-law's birthday, so we virtually send her a birthday card featuring the little heart shaped cake as her birthday cake.

The cake itself is very simple and basic, but so good, moist... delicious...
If it wasn't this late (ups! it's 1 pm, better hurry up), I'd be having a cup of tea of coffee and nice big slice.
And the cream... decadent...



Apple cake

3 eggs
110 g sugar
140 g flour
1 teaspoon baking powder
35 g butter
1 lemon
2 apples

Prosecco cream

2 egg yolks
50 g sugar
0,75 dl Prosecco

Preheat the oven to 180°C/350F.
Melt the butter on low heat and let it cool a bit.
Sift the flour and the baking powder together, adding also a pinch of salt, and set aside.
Beat the eggs and the sugar with an electric mixer until pale and fluffy. Add gradually the flour and then the butter, too, mixing well.
Stir in the grated lemon rind and then grate the peeled and cored apples directly into the batter, stirring delicately.

Grease and flour a 20 cm round spring form, pour in the batter and bake the cake for about 40 minutes.

Serve the cake sprinkled with powdered sugar and cinnamon and some Prosecco cream:

Whisk together the egg yolks and sugar. Add the prosecco.
Place the mixing bowl over a pot with a couple centimeters of boiling water, and cook until the cream reaches desired thickness (which should be thick but still fluid).







Torta con mele

3 uova
110 g zucchero
140 g farina
1 cucchiaino di lievito per i dolci
35 g burro
1 limone non trattato
2 mele

Crema al prosecco

2 tuorli
50 g zucchero
0,75 dl prosecco

Accendete il forno a 180°C.
Sciogliete il burro a fuoco basso (o nel forno a microonde) e lasciatelo intiepidire.
Setacciate la farina con il lievito e un pizzico di sale.
Sbattete le uova con lo zucchero fino a ottenere un composto chiaro e spumoso.
Unite gradualmente la farina e poi anche il burro.
Aggiungete la scorza di limone grattugiata e mescolate delicatamente il composto.
Grattugiate le mele (sbucciate e private del torsolo) direttamente nel composto.
Imburrate e infarinate uno stampo a cerniera di 20 cm di diametro e versatevi il composto.
Cuocete la torta per circa 40 minuti.
Lasciatela intiepidire, sformatela e spolverizzate con lo zucchero a velo e la cannella, e accompagniate con la crema:
Mescolate i tuorli con lo zucchero, unite il prosecco e poi cuocete a bagno maria fino a ottenere una crema densa ma ancora liquida.



Kolač s jabukama

3 jaja
110 g šećera
140 g brašna
1 žličica praška za pecivo
35 g maslaca
1 neprskani limun
2 jabuke

Krema s prošekom

2 žumanjka
50 g šećera
0,75 dl prošeka

Umutite mikserom cijela jaja sa šećerom.
Dodajte postepeno brašno prosijano s praškom za pecivo i prstohvat soli.
Maslac prethodno otopite i ostavite da se ohladi pa dodajte u tijesto, i opet dobro izmiješajte.
Dodajte naribanu koricu limuna i naribane jabuke (naribajte ih izravno u tijesto).
Uspite tijesto u namašten i pobrašnjen kalup promjera 20 cm i pecite oko 40 minuta na 180°C.
Ostavite ispečenu tortu da se ohladi u kalupu, pa je izvadite, pospite šećerom u prahu i poslužite uz kremu s prošekom.

Krema s prošekom

Umutite žumanjke sa šećerom, dodajte prošek, pa dalje kuhajte na pari miješajući kuhačom dok se krema ne zgusne, ali da je ipak tekuća.

20 April, 2010

La Dulce Vita



I don't know about you, but I find Dulce de leche one of the sweetest and most seducing things in the world. Apart from the fact that having a jar/tin of dulce de leche in my house is a high voltage danger. Seriously, every time I open the fridge and see it there smiling at me, I go back and grab a spoon, or (if I'm in a hurry), quickly turn around and dip my finger in :))))
I always use a shortcut way to prepare it, i.e. I buy a tin(s) of condensed milk and cook it unopened for 2 hours. All you need to do is check the water level, and your dulce de leche will be ready for you without effort (actually you will have to put some effort and not open the tin until it's completely cold :))))

I first saw a recipe for Dulce de leche muffins HERE, and then googled to see if there were other recipes, and found THIS ONE interesting as well. Add and substract, I came up with the recipe that follows.



Dulce de leche muffins

2 eggs
80 g fructose(or 120 g sugar)
250 g heavy cream
180 g flour
50 g oats
1 teaspoon baking powder
200 g dulce de leche
Shredded almonds or some other nuts of your choice


Turn the oven on to 180°C. Prepare the muffin tin (butter and flour it or line with paper cups; makes 16 to 18 muffins).
Sift together the flour and the baking powder and then add the oats and mix them all together.
Whisk the eggs and the fructose/sugar. Add the dulce de leche and whisk until smooth, then add the cream as well, and mix well.
Add the dry ingredients to the batter.

Fill the muffin cups to 3/4. Put some shredded almonds on top and bake for about 20 minutes, of course do the toothpick test before taking them out.

Let them cool on a cooling rack and let their softness and sweetness seduce you.




Crema di latte o Dulce de leche è una delle cose più dolci e più buone (leggi: irresistibili) per me. Un pericolo costante averne un barattolo nel frigo. Uso sempre il metodo semplice, cioè, latte condensato, pentola e due ore di cottura. Niente di più semplice. Dovete solo far attenzione che il barattolo sia costantemente sott'acqua, e alla fine aspettare che si raffreddi completamente prima di aprirlo. Dopo.... non velo dico... se vi rimane qualcosa, provate a fare questi muffin, morbidi, morbidi, e quanto profumano... lo scoprirete solo se provate a farli.

Muffin con dulce de leche

2 uova
80 g fruttosio (o 120 g zucchero)
250 g panna fresca
180 g farina
50 g fiocchi d’avena
1 cucchiaino di lievito per i dolci
200 g dulce de leche
mandorle a scaglie (o altra frutta secca)

Accendete il forno a 180°C. Preparate una teglia per i muffin (imburatela e infarinatela, oppure usate i pirottini di carta).
Setacciate insieme la farina e il lievito e poi mescolate ai fiocchi d’avena.
Mettete le uova e lo zucchero in una terrina e mescolate bene con una frusta (non c’è bisogno di montarle). Unite il dulce de leche e mescolate bene. Infine aggiungete la panna.
Incorporate gli ingredienti secchi e formate un impasto omogeneo.
Riempite gli stampi per i muffin fino a ¾, cospargeteli con le mandorle e cuoceteli per 20 minuti circa (prova stecchino).
Lasciateli raffreddare e poi lasciatevi sedurre dalla loro morbidezza e dolcezza.




Koliko ja obožavam dulce de leche, trebala bih staviti etiketu "opasno po život" na staklenku u hladnjaku. Jer svaki put kad otvorim hladnjak, opasnost vreba i ruka sama leti prema njemu.
Dulce de leche pripremam uvijek način "bez muke i teniskog lakta", tj. stavim kuhati neotvorenu limenku kondenziranog mlijeka 2 sata, i to je sve. Treba samo paziti da je limenka uvijek pokrivena vodom, i sačekati da se potpuno ohladi prije nego je otvorite. Nakon toga premjestim kremu u staklenku i dobro zatvorenu držim u hladnjaku. Vidjela sam negdje rokove trajanja, ali vjerujte ako je uspijem sakriti i zaboraviti traje tjednima u hladnjaku.
Recept za muffine sam prvo vidjela na Verinom blogu, i odmah sam rekla "ovo moram isprobati,
ODMAH. Onda sam još malo prošvrljala netom i našla još JEDAN koji mi se učinio zanimljivim. Na kraju sam nešto dodala, nešto oduzela, pa vam sad mogu ponudi i još jednu, sličnu ali različitu varijantu.
Šaljem i ove muffine našoj ovomjesečnoj domaćici igre
Ajme koliko nas je (igri koju je pokrenula Monsoon), Jasenki s bloga Sweet corner, tema je podsjećam vas Orašasti plodovi i smjenke, pa se pridružite ako već niste.

Dulce de leche muffins

2 jaja
80 g fruktoze (ili 120 g šećera)
250 g slatkog vrhnja
180 g brašna
50 g zobenih pahuljica
1 žličica praška za pecivo
200 g dulce de leche
bademi narezani na listiće

Zagrijte pećnicu na 180°C. Pripremite kalup za muffine (namastite i pobrašnite, ili obložite papirnim košaricama).
Prosijte skupa brašno i prašak za pecivo. Pomiješajte brašno i zobene pahuljice.
Ručnom žicom razmutite jaja sa šećerom. Dodajte dulce de leche i miješajte dok se ne sjedini s jajima, a onda dodajte slatko vrhnje i miješajte da dobijete glatku smjesu.
Dodajte suhe sastojke u smjesu od jaja i dobro promiješajte.
Ulijte smjesu u pripremljene kalupe, napunite ih do 3/4. Pospite muffine listićima badema i pecite oko 20 minuta dok lijepo ne porumene (ako niste sigurni jesu li pečeni provjerite čačkalicom).



My blog has a Facebook Fan page now, as well. You can join me there, too, help me decide which recipe to post next (you'll find a photo album Coming next?, let me know what inspires you most and what you'd like to see here on my blog sooner than other things). Also, if you don't have a food blog, but like trying out my recipes, next time take a picture and post it there. I'd love to hear from you. Positive or negative, just let me know what you think.

Il mio blog adesso ha anche la Fan page su Facebook. Visitatela, ditemi cosa vi piace, aiutatemi a decidere quale ricetta pubblicare qui (troverete il foto album Coming next?), pubblicate le foto delle mie ricette che avete provato, oppure suggeritemi le vostre. Vi aspetto.

Moj blog sad ima i svoju Fan page na Facebooku. Pridružite mi se, recite mi što mislite o pojedinim receptima, i blogu općenitu, pomozite mi odabrati sljedeći recept (pogledajte foto album Coming next?), a ako ste već radili neki moj recept i imate sliku (ili za ubuduće, sjetite se slikati), stavite je ondje, bit će mi veliko zadovoljstvo. Isto tako (ovo vrijedi naravno za one koji nemaju svoj blog) predložite mi neke svoje recepte.

17 April, 2010

Joy for a palate



For a couple years now, my standard starter for Easter lunch was Cannelloni with ricotta and spinach. Always used fresh, but storebought pasta, though.
Then I bought a pasta maker, the hand operated one, because I wasn't sure that would be something used a lot in my kitchen.
In fact, months passed before I used it for the very first time. But the result was amazing and those
Ravioli with Pear and Cheese were like heaven. You would think I continued using it as often as I could, but no. I let it sit for months again.
And then suddenly I had an urge to try using it again.
First there was a recipe for cannelloni, not my standard one, but a new recipe (for me) with asparagus and potatoes (recipe to come).
I decided to make the pasta myself, but wasn't really sure how much I'd need (because the recipe called for storebought pasta). So I prepared a big quantity of dough, using 4 eggs. Of course half of that was more than enough, and looking at the rest of the dough, after lunch, after we enjoyed those wonderful cannelloni, and checking the fridge, tortelloni were made.

My husband's comments, first: "Who's going to eat those?", "Well I'm going to freeze them, and then we'll see.", "If you dare eating them all alone, I'll kill you!"
I got so scared :)))) that I waited until the following Sunday to prepare them and his comment, this time was: "See, to make ME happy, you need to prepare pasta, not desserts."
I can't say that for myself, I enjoy making and eating both, but desserts are my weekness. Although... did you know there are chocolate ravioli with chocolate and ricotta filling. Giving it a thought :))))

Indeed, these are such a joy for a palate, an explosion of flavours and fresh herbs fragrances, so beautifully blended with almonds.

Tortelloni Ricotta & Spinaci with Almond and Herb Sauce

(4 servings):
500 g fresh Ricotta and Spinach Tortelloni
50 g ground almonds
60 g grated Parmigiano Reggiano
2 teaspoons finely chopped chive
marjoram
parsley
basil
1 bay leaf
2 cloves of garlic
4 TBspoons milk
40 g butter
8 TBspoons EVOO
salt and pepper

Melt the butter in a skillet, add the chopped chive and marjoram leaves, stir, turn off the heat and set aside.
Using a blender or an immersion blender, mix together the garlic, the parmigiano and the oil. Add the ground almonds, chopped parsley and basil leaves (prefer the fresh ones), salt and pepper to your taste. Dilute everything with milk and then add to the skillet with the butter, chive and marjoram. Warm up on low heat.

In the meantime, bring a large pot of water with a bay leaf to boil. Salt it and cook the tortelloni until cooked al dente.
Drain them, place in a serving dish or bowl and season with the Almond and Herb sauce, stirring very gently.
Serve immediately and enjoy the silence, broken with a few mmmmmmmmmms, a sign evryone's enjoying them.



Per questa ricetta ho usato i tortelloni che abbiamo fatto insieme io e mia figlia, ormai un'aiutante che neanche con forza si fa allontanare dalla cucina quando comincio a fare qualcosa.
Comunque, non vi riporto qui la mia ricetta per i tortelloni (sicuramente lo farò in un altro momento), ma solo quella della salsa che ho usato per condirli, che, devo dire, è buonissima, profumatissima, assolutamente da provare. Certo che invece del solito condimento con burro e salvia, questi tortelloni speciali meritavano anche un condimento speciale, gustoso e profumato.

Tortelloni ricotta e spinaci con mandorle e aromi

(per 4 persone)
500 g tortelloni ricotta e spinaci freschi
50 g mandorle tritate finemente
60 g Parmigiano Reggiano
2 cucchiaini di erba cipollina
maggiorana
prezzemolo
basilico
1 foglia d’alloro
2 spicchi d’aglio
4 cucchiai di latte
40 g butter
8 cucchiai di EVOO
sale e pepe

Dorate il burro in una padella, unite la maggiorana e l’erba cipollina, mescolate e spegnete.
Frullate l’aglio con il parmigiano e l’olio, unite le mandorle, il prezzemolo e basilico tritati, aggiustate di sale e pepe.
Diluite il tutto con il latte e versatelo nella padella con il burro e le erbe. Scaldate a fuoco basso.
Cuocete i tortelloni in abbondante acqua salata con una foglia di alloro, scolateli al dente e conditeli con la salsa.



Par tjedana pred Uskrs napravila sam tortellone, uz veliku pomoć moje kćeri koja je vrijedno vrtila ručicu na stroju za tjesteninu, i sva važna zbog svoje nove kecelje. Trebala je to biti proba za Uskršnji ručak, ali se na kraju ispostavilo da su bili tako dobri da smo ih pojeli sve, a i pored najbolje namjere nisam ih uspjela ponovno napraviti za Uskrs.
Kad sam počela pisati ovaj članak htjela sam uključiti i cijeli recept i postupak za tortellone, ali mi se učinilo malo zamorno i predugo za strpati u jedan jedini članak, pa ćete mi oprostiti, obećavam da ću ga staviti nekom drugom prilikom.
Nema sumnje da se ne mogu uspoređivati kupljeni tortelloni (pa čak ako ih imate priliku kao ja kupiti svježe) s onima napravljenim kod kuće. Ipak znam da većina osoba nema ni vremena ni volje sama raditi ih. Ali zato ovaj umak možete spremiti jako brzo i bez muke, i za tren oka pripremiti gozbu.
Moj se balkon opet zeleni i miriše, prepun mirisnog bilja koje jednostavno obožavam. Tako da je za mene ovo bila izvrsna prilika za upotrijebiti ih.
S ovim receptom ujedno sudjelujem i u igri
Ajme koliko nas je, koju je pokrenula Monsoon, a čija je domaćica ovog mjeseca Jasenka, s bloga Sweet corner odabrala temu orašasti plodovi i sjemenke.

Tortelloni s ricottom i špinatom u umaku od badema i mirisnog bilja

(za 4 osobe)
500 g svježih tortellona s ricottom i špinatom
50 g oguljenih badema
60 g naribanog parmezana
2 žličice nasjeckanog vlasca
mažuran
bosiljak
peršun
1 list lovora
2 češnja češnjaka
4 žlice mlijeka
40 g maslaca
4 žlice djevičanskog maslinovog ulja
sol i papar

Otopite maslac u tavi na laganoj vatri, dodajte nasjeckani vlasac i listiće mažurana, pa maknite s vatre.
Izmiksajte u blenderu (ili štapnim mikserom) naribani parmezan s 4 žlice maslinovog ulja i češnjakom (češnjak sam prvo protisnula kroz tijesak, da budem sigurna da je dobro usitnjen). Dodajte mljevene bademe, nasjeckane listiće peršuna i bosiljka (kol. po želji). Posolite i popaprite po ukusu.
Razrijedite smjesu mlijekom pa dodajte u tavu s maslacem i zagrijte sve skupa na jako laganoj vatri.
Skuhajte tortellone u posoljenoj vodi u koju ste dodali i list lovora. Kad su al dente ocijedite ih i pomiješajte s toplim umakom.

13 April, 2010

At home with Jamie



Last Christmas I bought a present for myself (actually the money I used was a Christmas gift from my parents-in-law), a book, and trust me, I don't do that often, a recipe book, Jamie Oliver's Jamie at home. Why haven't I talked about it until now, you might be wondering. Well, mostly because I've been reading it, yes, reading. It's so beautifully written and so interesting as well. Of course, I don't have a vegetable garden like his, and it's no use crying over that fact, but I do enjoy reading about different vegetables, how to grow them and how to use them, in a basicly very simple and tasty way, along with some basic nutritional facts. He talks not only about vegetables, but meat, eggs, etc., and what's interesting about the book is that the recipes aren't divided by cathegory, but by season, or better seasonal produce and then other food that goes well with that. The book starts with Spring, and the first produce described and used in recipes is, you're guessing, asparagus, followed by eggs (there's also lamb, but I'm not much into that part, sorry). So, yes, I had to wait for spring to start cooking from this book :))))

Although asparagus are in season now, their price is too high in my opinion (5 euros for a kilo), but I just can't resist them. Every time I go grocery shopping I get myself a bunch. I've been eating them at least twice or three times a week, in soup, risotto, grilled, boiled, with pasta, eggs. I simply love them.
Asparagus are just wonderful if you ask me, a nutritional cocktail of vitamins and minerals, they also help purify your liver, so don't ask more, just eat them, the more the better.

I don't know about the weather in your part of the world, but here, we've been having really whimsical, spring weather, last week was so nice, and warm, we started putting on short sleeves, and this week, rain and cold. It may sound like an excuse to prepare some smooth, velvety soup, but it's not, I would have made it just the same. Because I find soups comforting all year long, hot, warm or cold, they make me feel better inside and in peace with myself. Really, I had this soup two days ago, and I made the Creamy Leek Soup yesterday. I suppose that explains it all.

I have only halved the recipe, as the original was for 8 servings, although the idea to freeze the leftovers is not bad at all, it's just that I have such a small freezer and it's always full.

I want to thank Jasmine for letting me know about THIS VIDEO in her comment, watch it, please!!!!!!!




Creamy Asparagus Soup with Poached Eggs
(by Jamie Oliver)

for 4 servings:
400 g asparagus
1 leek
1 medium sized onion
1 celery stalk
1 liter of chicken or vegetable stock
Salt, pepper
Extra virgin olive oil

4 eggs
4 slices of ciabatta bread

Chop the onion, the celery and the leek and add them to a pot with a few tablespoons of olive oil. Cook them on low heat for about 10 minutes until soft, but make sure they don’t get burnt.
Wash the asparagus, remove and discard the lower hard part. Cut off the tips and put aside, roughly chop the rest and add to the pot with onion, celery and leek, and add the hot stock as well. Cover and simmer for 20 minutes.
Puree the soup in a blender (or with a stick blender) and then put back into the pot adding the asparagus tips as well. Add the salt and pepper to your taste, bring to a boil and simmer again until the tips are soft (about 5 minutes).
When the soup is almost ready, prepare the poached eggs and toast the bread slices.
For the eggs, bring a wide pan (casserole) of water to boil (8-10 cm) and then crack the eggs in. Don’t worry if they aren’t perfect. Cook them shortly, a couple of minutes, ‘cause you want the yolks to be runny. Take the eggs out with a slotted spoon and place them on a plate, season them with salt and freshly cracked pepper (actually, he says to season them with a little butter, but I forgot it).

When the soup is ready, distribute it into soup bowl, add a slice of toasted bread and an egg to each, a drizzle of extra virgin olive oil and enjoy.



Crema di asparagi con le uova in camicia
(di Jamie Oliver)

per 4 persone:
400 g di asparagi
1 porro
1 cipolla media
1 gambo di sedano
1 l di brodo di pollo o vegetale
sale,pepe
olio EVO

4 uova
4 fette di pane tipo ciabatta

Staccate le punte agli asparagi e mettetele da parte. Tagliate il resto dei gambi a pezzi piuttosto grossi.
Tritate la cipolla, il sedano e il porro e fateli soffriggere in una pentola a fuoco dolce per circa 10 minuti.
Aggiungete gli asparagi e il brodo. Lasciate cuocere coperto per 20 minuti.
Togliete dal fuoco e passate tutto nel frullatore. Aggiustate di sale e pepe.
Rimettetela sul fuoco aggiungendo anche le punte e cuocetela di nuovo finché le punte diventino tenere.
Poco prima che la crema sia pronta, fatte bollire 8-10 cm d’acqua in una casseruola larga. Rompete le uova nell’acqua, un paio di minuti dovrebbero bastare. Il tuorlo deve rimanere un po’ liquido. Usando una schiumarola, trasferite le uova su un piatto e conditele con il sale e pepe macinato fresco.
Tostate il pane.
Dividete la zuppa in 4 piatti o fondine, e sistemate su ognuna una fetta di pane tostato. Appoggiate un uovo sulla fetta di pane e aggiungete un filo di olio extra vergine d’oliva.




Krem juha od šparoga s poširanim jajima
(by Jamie Oliver)

za 4 osobe:
400 g šparoga
1 poriluk
1 manja glavica crvenog luka
1 stapka celera
1 l pilece juhe (ili od povrća)
sol, papar
maslinovo ulje
za prilog
4 jaja
4 kriške prepečenog kruha


Narežite sitno luk, celer i poriluk, i popržite na maslinovom ulju na sasvim laganoj vatri. Trebaju omekšati, ali ne izgorjeti, oko 10 minuta.
Šparogama otkinite i odbacite donji tvrdi dio. Otkinite vrhove i ostavite ih za kasnije, a ostatak nasjeckajte na veće komadiće pa dodajte omekšalom povrću i zalijte juhom.
Kuhajte sve poklopljeno 20 minuta, a zatim izmiksajte u blenderu.
Vratite juhu opet na vatru, posolite i popaprite po ukusu, dodajte vrhove šparoga pa kuhajte dok vrhovi ne odmeknu.
U međuvremenu prepecite kruh u tosteru ili pod grilom u pećnici.
Za poširana jaja, stavite kuhati 8-10 cm vode u široj posudi. Kad voda provrije, razbijte jaja izravno u vodu i kuhajte oko 2 minute, žumanjak treba ostati tekuć. Izvadite jaja rupičastom žlicom na tanjur, posolite ih i popaprite.
Kad je juha kuhana, raspodijelite je u tanjure ili zdjelice, dodajte u svaki tanjur krišku kruha i jedno jaje, pospite s malo maslinovog ulja.

11 April, 2010

Canestrelli



The intense work loaded week is over, and I happened to forget (almost) that last week was my blog's first anniversary. Silly me, had to make up for it.
No cakes, no candles, just simple spring "flowers" that invaded my kitchen the other day with their delicate smell.
Yes, they are so delicate that you have to be careful or they'll melt even before they reach your mouth.
Grab your cup of tea or coffee, whatever the time is in your part of the world, and join me, 'cause I want to thank you all, for keeping me company all year round, supporting me, bringing smile to my face with every comment you left and especially when you let me know that one of my recipes successfully entered your kitchen as well.
I hope you'll keep coming back. T-H-A-N-X!!!



Canestrelli

150 g powdered sugar
150 g butter (softened)
45 g boiled egg yolks
250 g flour
1/2 teaspoon baking powder
zest from 1/2 lemon
or zest from 1/2 orange
or seeds from 1/2 vanilla bean

Boil the eggs for 8 minutes from the moment the water starts boiling and then let them cool. Take the yolks out and press them through a fine mesh strainer. (To get 45 g boiled egg yolks I boiled 3 medium size eggs).
Soften the butter either leaving it long enough at room temperature or, chop it and warm up in a microwave oven (take it out every 5-10 seconds, stir well and repeat until your butter is soft enough, but it absolutely MUST NOT start melting).
Mix the softened butter with the egg yolks using a wooden spoon, add the finely grated lemon zest (or orange zest or vanilla seeds) and the powdered sugar. Stir well until the mixture is smooth and homogeneous.
Add the flour sifted with the baking powder and work the dough just the time necessary for all the flour to get absorbed.
Wrap the dough and let it cool in the fridge for 1 hour.
Roll the dough out with a rolling pin on a lightly floured surface (however, I prefer rolling it out between two sheets of baking paper) to 4 mm thick.
Using a flower shaped cookie cutter, cut out the cookies and place them on non stick baking sheet (or lined with baking paper).
Bake them in an oven preheated to 190°C for about 12 minutes leaving the door open 10 cm (watch out, they should stay white).
Let them cool on a cooling rack, sprinkle with some powdered sugar and keep in an airtight container. They’ll keep well for up to 60 days, but I’m sure they’ll disappear much sooner.



Per il primo compleanno del mio blog volevo condividere con voi questi "fiorellini", così teneri, delicati, ma nello stesso tempo semplici e belli. E credetemi quando vi dico che cominciano a sciogliersi ancora prima di raggiungere la bocca.
Buona domenica a tutti.

Canestrelli
(ricetta di G. Pina, “Manuale pratico di pasticceria”)

150 g zucchero a velo
150 g burro (ammorbidito)
45 g tuorli sodi
250 g farina 00 (W150-160)
1/2 cucchiaino di lievito in polvere
scorza grattugiata di 1/2 limone
o 1/2 arancia
o la polpa di 1/2 bacca di vaniglia

Fatte bollire le uova in abbondante acqua salata per 8 minuti dall’inizio dell’ebollizione, raffreddatele poi in acqua fredda e separate i tuorli (per ottenere 45 g di tuorli sodi ho fatto bollire 3 uova medie).
Ammorbidite il burro (io lo taglio a pezzettini e metto nel forno a microonde, lo tiro fuori e mescolo bene ogni 5-10 secondi finché non diventi abbastanza morbido, ma non deve iniziare a sciogliersi. Altrimenti tenetelo fuori dal frigo per almeno un’ora).
Setacciate i tuorli e mescolateli al burro.
Aggiungete la scorza di limone (o arancia o la polpa di vaniglia) e lo zucchero a velo, mescolando con un cucchiaio di legno fino a ottenere un composto liscio e omogeneo.
Unite la farina setacciata con il lievito e lavorate l’impasto giusto il tempo necessario per assorbirla. Avvolgete l’impasto con la pellicola alimentare o un pezzo di carta da forno e lasciatelo riposare in frigo per circa un’ora.
Stendetelo poi su una superficie leggermente infarinata (io preferisco usare due fogli di carta da forno) allo spessore di 4 mm.
Usando uno tagliapasta per i canestrelli ritagliate i biscotti e disponeteli sulla teglia rivestita da carta da forno.
Cuocete i biscotti per circa 12 minuti in un forno preriscaldato a 190°C (165°C nel forno ventilato) lasciando il portello del forno aperto di 10 cm.



Canestrelli su klasični, jednostavni keksi od prhkog tijesta. Iako se u različitim talijanskim pokrajinama iza ovog imena kriju sasvim različite slastice, ono što se najčešće podrazumijeva pod ovim nazivom su Canestrelli iz Ligurije, to jest keksići koje vam predstavljam ovdje.
Prhki i neodoljivi, nježni poput proljetnih tratinčica, od kojih su i preuzeli oblik.

Uz ovaj recept želim ujedno i sretan prvi rođendan svom blogu. U dobrom društvu vrijeme leti. Hvala svima!

Canestrelli

150 g šećera u prahu
150 g maslaca
45 g kuhanih žumanjaka
250 g brašna
1/2 žličice praška za pecivo
naribana korica 1/2 limuna
ili korica 1/2 naranče
ili sjemenke 1/2 mahune vanilije

Skuhajte jaja (8 minuta od trenutka kad voda prokuha), ohladite ih pa izvadite žumanjke i protisnite ih kroz gusto cjedilo. Ja sam skuhala 3 jaja srednje veličine.
Omekšajte maslac - ja ga uvijek narežem na kockice pa zagrijavam u mikrovalnoj (izvadite svakih 5-10 sekundi i dobro promiješajte, ponavljajući tako dok maslac nije dovoljno mekan da ga možete s lakoćom miješati žlicom, ali se nikako ne smije početi topiti).
Omekšali maslac pomiješajte s protisnutim žumanjcima. Dobro izmiješajte, pa dodajte šećer u prahu i naribanu koricu limuna (ili narance ili sastrugane sjemenke 1/2 mahune vanilije).
Dobro izmiješajte da dobijete ujednačenu smjesu.
Dodajte brašno prosijano s praškom za pecivo pa sve brzo zamijesite, tek toliko koliko je potrebno da smjesa upije brašno.
Omotajte tijesto prozirnom folijom i stavite u hladnjak na 1 sat.
Razvaljajte tijesto na 4 mm debljine i kalupom vadite kekse (idealno je ako imate kalupiće za vanilice koji ujedno rade i rupu u sredini). Stavljajte ih na pleh obložen papirom za pečenje.
Pecite kekse u pećnici zagrijanoj na 190°C, ali tako što ćete ostaviti vrata pećnice otvorena 10 cm, oko 12 minuta (u svakom slučaju pazite, jer trebaju ostati svijetli).

(*Time flies indeed. This is my daughter, Francesca, 5 years ago.)

06 April, 2010

Call it a holiday if you want!



Holidays come and go, what's left is the weight I put on in only three days and tiredness.
Call it a holiday if you want, but I felt more like Cinderella over the weekend. Well, maybe not, she was "always happy, smiling and singing" (she was sure her prince would come one day), I felt more like I was run over by a 3-tone truck (that's what you get for marrying a Prince Charming without a white horse - you actually never leave the kitchen). The good thing is there were no evil stepsisters. That's something, isn't it?
Ok, it wasn't really that black, you know, I actually did smile and laugh, but that was probably due to a couple glasses of Prosecco I had, ups!
The weather was not so nice either, so I improvised an indoor egg hunt for my daughters, and they were happy just the same.

What I had planned for Easter and what I actually cooked turned out to be completely different things, due to some facts I'm not going to bother you with.
The only thing I actually planned and made was this wonderful, creamy, delicious, divine crostata.
This is the second time I made it and everyone really loved it.

So, how was your Easter?



Chocolate Apple Crostata

*dough:
280 g flour
25 g bitter cocoa
130 g powdered sugar
3 egg yolks
1/2 egg white
180 g butter

*filling:
3 egg yolks
3 TBspoons sugar
1 teaspoon vanilla extract
1 lemon (juice and zest)
500 g mascarpone cheese
40 g flour
3 TBspoons Calvados or rum
+
2 apples (Golden)
40 g melted butter
1-2 TBspoons powdered sugar

Sift together the flour, the cocoa powder and the powdered sugar adding a pinch of salt as well.
Rub in the chopped cold butter to form coarse crumbs. Add the yolks and half an egg white and bring everything together kneading quickly and shortly- to form smooth dough. Wrap and let cool in the fridge for ½ an hour.
For the filling, mix the egg yolks with the sugar using an electric mixer. Add the vanilla extract and the mascarpone cheese (add spoonful at a time). In the end, mix in the finely grated lemon zest, the flour and the Calvados or Rum.
Peel, core and slice the apples. Mix the sliced apples with the lemon juice and set aside.
Take the doug out of the fridge and roll it out between 2 sheets of baking paper to ½ cm thick.
Cover the bottom and the sides of a 30 cm crostata (pie) dish with the dough and cut off the excess dough.
Pour the mascarpone cream into a crostata shell and smooth with a spoon.

Place the apple slices over it, pushing them just lightly into the cream.

Brush the surface with the melted butter, sprinkle with a little powdered sugar and bake in an oven preheated to 180°C for 50-55 minutes.
Remove from the oven and let cool before serving.



Crostata al cioccolato e mele

*pasta:
280 g farina OO
25 g cacao amaro
130 g zucchero a velo
3 tuorli
1/2 albume
180 g burro

*crema:
3 tuorli
3 cucchiai di zucchero semolato
1 bustina di vaniglina o 1 cucchiaino di estratto di vaniglia
1 limone non trattato (succo e buccia)
500 g mascarpone
40 g farina
3 cucchiai di Calvados o rum
+
2 mele Golden
40 g di burro sciolto
1-2 cucchiai di zucchero a velo


Setacciate insieme la farina, il cacao e lo zucchero a velo con un pizzico di sale. Aggiungete il burro freddo a pezzetti e strofinate con le dita fino a ottenere delle briciole. Aggiungete il mezzo albume e i tuorli e impastate velocemente. Avvolgete la pasta con un pezzo di pellicola alimentare e lasciatela riposare 30 minuti nel frigo.
Per la crema, sbattete i tuorli con lo zucchero e la vaniglina (o l'estratto). Unite poco alla volta il mascarpone, sbattendo con le fruste, e poi la scorza di limone, la farina e il liquore.
Sbucciate le mele, privatele del torsolo e tagliatele a fettine. Irroratele con il succo di limone.
Stendete la pasta allo spessore di 1/2 cm (io uso due fogli di carta da forno, così non si attacca al tavolo) e rivestite uno stampo per crostate da 30 cm.
Versate la crema sulla pasta e livellatela con un cucchiaio.
Sistemate i spicchi di mela sulla crema disponendoli a raggiera affondandoli leggermente.
Spennellate la superficie con il burro e spolverizzate con un po’ di zucchero a velo.
Cuocete nel forno già caldo a 180°C per 50-55 minuti.
Togliete la torta dal forno e lasciatela raffreddare prima di servire.



Nadam se da ste svi proveli ugodan i veseo vikend u obilju dobre hrane, veselih boja i naravno u dobrom društvu, prijatelja i rodbine.
Ovo je bio naš desert, jedan i jedini, ali tako dobar da nije ni bilo potrebe za nečim drugim.

Čokoladna crostata s jabukama

*tijesto:
280 g brašna
25 g kakaa (gorkog)
130 g šećera u prahu
3 žumanjka
1/2 bjeljanjka
180 g maslaca

*krema:
3 žumanjka
3 žlice šećera
1 vrećica vanilije ili 1 žličica ekstrakta vanilije
1 neprskani limun (sok i naribana korica)
500 g sira mascarponea
40 g brašna
3 žlice Calvadosa ili ruma

+
2 jabuke Golden
40 g otopljenog maslaca
1-2 žlice šećera u prah
u

Za tijesto, prosijte brašno i kakao, dodajte šećer i hladan maslac narezan na komadiće. Izmrvite sve skupa pa umiješajte žumanjke i pola bjeljanjka i brzo zamijesite tijesto. Oblikujte lopticu, omotajte je prozirnom folijom i stavite u hladnjak na pola sata.

Za kremu, umutite žumanjke sa šećerom, vanilijom i naribanom koricom limuna.
Dodajte malo po malo mascarpone i sve dobro umutite mikserom. Na kraju dodajte i Calvados ili rum.

Ogulite jabuke, izdubite sredinu i narežite na ploškice (1/2 – 1 cm debljine), namočite ih sokom od limuna da ne potamne.
Rastanjite valjkom tijesto (između dva komada papira za pečenje) na 1/2 cm debljine. Obložite time niski kalup promjera 30 cm (neka rub bude otprilike 2-2,5 cm, odrežite višak).
Ulijte kremu i poravnajte žlicom.
Poredajte kriške jabuke u krug u obliku cvijeta, lagano ih utiskujući u kremu.
Premažite površinu s malo rastopljenog maslaca i pospite šećerom u prahu.
Pecite u pećnici zagrijanoj na 180°C, 50-55 minuta.
Ostavite da se potpuno ohladi prije serviranja.

*Calvados je brandy od jabuka, nisam ga mogla naći za kupiti pa sam koristila prvi put rum, a drugi put liker od jabuka.
**Moj kalup je bio manji pa sam napravila jednu veliku i jednu malu crostatu. Tijekom pečenja krema se dosta digne i čak malo iscuri sa strane pa nije loše staviti pleh ispod kalupa, ukoliko vam je kalup plitak kao moj. Nakon što se ohladi, krema se međutim spusti.