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light pea pancakes with yeast

I miss the smell pod of peas. Shelling these nuggets from their green pods is an operation that I do not mind at all. Sink your finger in the pod, let them fall into the bowl and still taste them raw is a pleasure that I am concerned every spring. A few seasons ago I started this ritual even my boyfriend. To cook the "usual" stew brought to his home a bag of fresh peas, shelled in the afternoon, hard and soft and bright green. As he lies in the pot I took a couple and took them to his mouth. He was not surprised - he says I eat more raw vegetables a kid - but he felt intrigued and I appreciate it very much. Since then, the first peas of spring are well worth a dinner for two. Pending the smells and the feelings come back here is a recipe for light light. With fresh peas will have a completely different taste, I know.

light pea} {Pudding Serves 4

500g peas 1 egg and 2 egg whites
50g grated parmesan cheese 40g breadcrumbs
pg + more for the molds
200g light cream cheese (like Philadelphia Light or similar)
grass onion to taste with salt and pepper

a knob of butter to grease the molds
a small white onion
a glass of vegetable broth, low sodium
ceramic molds (like those from soufflé )


chop the onion. In a non-stick frying pan to "fry" the onion with a little water. Add the peas and cover with a low-salt broth and cook for 10 minutes. If necessary, add more broth to keep them dry too. Drain the peas, save the remaining broth and cool them.
Mix in a bowl the cream cheese, grated, bread crumbs and chives and eggs. Add the peas and salt and pepper. If the mixture is too thick, dilute with a teaspoon or two of broth.
Butter the molds and cover with breadcrumbs.
Place the mixture into the molds and bake in preheated oven for 30 minutes at 180 degrees.

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1 October yeast living with my mother. At first it was not an easy relationship, I admit. In his first hours of life the yeast does not grow while I decided to feed it carefully and anxiously watched his progress. After about a month now is the time of his / my first sourdough bread, was a fairly successful attempt so much that I tried to experiment with the panettone. I have established a good relationship with him but he betrayed miserably the first attempt to panettone has not risen as expected and I blind confidence in his ability to be proven, I tried to justify it by blaming the cold. The second attempt at a cake came out even worse because, apparently, the yeast is touchy and does not go very well with margarine. By the third attempt to panettone, well, I granted the addition of clarified butter, but not deigned to grow that much. At the end of December I looked askance at my yeast, thinking "you want to challenge me? And I'll turn into pizza." In fact, with the pizza dough does well (weather permitting will post the recipe sooner or later) and our relationship is back to be peaceful so I tried to use it in a fresh preparation. The result of the experiment are soft and fragrant pancakes. It 's almost managed to make amends for the cake, at least for the first attempt.

Pancake with yeast} {

Serves 4 persons, about 14-15 pancakes

140gr flour 140gr 00

yeast mother

140ml warm milk

2 tablespoons granulated sugar

3 tablespoons softened butter + butter for the pan more

1 medium egg

a pinch of salt

1 teaspoon baking powder

1 / 2 teaspoon baking soda

jam or honey or maple syrup to serve pancake

the night before.

Heat milk, pour into a bowl and break up into the sugar and yeast. Add 70g of flour, stir well, cover with plastic wrap and let stand overnight.

the following morning.

Mix butter with the egg and add to yeast. Sift the remaining flour with baking soda, baking powder and salt and add to mixture. Mix well and let stand for 5-10 minutes. The batter should be soft and creamy and not too runny.

Meanwhile grease a pan with a bit of butter, add half a ladle of batter for each pancake. Cook a few minutes per side. Further grease the pan if needed.

Serve the warm pancakes topped with warm honey or some other condiment of your choice.

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Tuna Tartare & Julienne Cabbage with Raspberries Dark Heart

... I apologize if we have not yet found the time to devote to a new post, but our last weekend, like every weekend, it was very intense.

Saturday morning is not, however, missed the trip to the market.

Heaven was crystal clear and the sun hot.

I love walking to the market, especially among the colorful stalls of flowers, fruits and vegetables ...

Dinner held Saturday evening in honor of a special birthday to celebrate (Aunt Mary) provided a menu of fish for which I have particularly focused in front of plenty of quality fish .. . shellfish ... crustaceans of all kinds ... I made risky choices (and not very cheap ... but the occasion was special) but the result was impressive. Except for the sea snails ... that apart from a lot of laughs ... we were not at all satisfied!

Today I propose a click on a taste of raw red tuna, lightly marinated with a Cabbage julienne vegetables purchased at a banquet: a combination of fresh raw fish, which reminds us of the sea and the summer and a vegetable definitely still winter.

Serves 4 - Ingredients

A Slices of red tuna

few leaves of cabbage white

Extra Virgin Olive Oil Toscano

1 Lime Soy Sauce

salt and pepper

Prepare the marinade in two separate bowls. For the first marinade, place the oil (about 3 tablespoons) in a glass, add a pinch of salt and freshly ground pepper. Mix well. In a second shot always put 3 tablespoons of oil, few drops of soy sauce and lime. A pinch of salt. Mix well.

.. Finely chop finely a few leaves of cabbage. Season with the first oil-based marinade with salt and pepper. Cut the fillet give very small bluefin tuna in small cubes and toss with the marinade of lime and soy oil. Serve by placing julienne of cabbage and above the tuna tartare. Decorate with thin slices of lime.

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Krumiri corn

More than a biscuit is an urban legend. Try the recipe for Krumiri: 95% of the recipes will show the ingredients the corn flour. And I speak not only of the recipes found on the Internet but also recipes of a certain weight (in all senses). For example: "The modern baker and confectioner. Comprehensive collection of recipes for all kinds of biscuits, cakes, pastries to baking powder, etc.." * by Giuseppe Ciocca, 1927 Publisher: Pearson Education, Inc.. On page 24 reads:

Krumiri

wheat flour ................. 3.000 kg

corn flour ....... .............. "3.500

Sugar fat ................" 3.200

Eggs ................... .............. N. 16

vanilla perfume

Ammonia gr. 20 or baking powder in proportion.

In other words: wheat flour, corn flour (or corn melia in Piedmontese dialect - see wikipedia ) etc ... And if
I Said a book so you have to trust, you can not shrug mica and answer, "Mr. Book, is a long time that I do not eat a Krumiri but I seem to remember that this dough is much less corn and yeast." But we are mad? It may respond thundering down from his experience: "Little girl, I teach the art of pastry before your parents were born." You understand well that the only sensible thing to do was roll up your sleeves, arm yourself with the syringe and try this cake recipe ... only to discover, after an afternoon of epic struggle with that syringe, which really in the original recipe of the Krumiri Casalmonferrato is not corn flour.

"The dough Krumiri is made entirely from sugar, eggs, butter, flour and vanilla.

The feature is not true Krumiri contain water only eggs and butter to soften the dough and give the cookie smell wonderful. "

(source: http://www.krumirirossi. com / eng / ricetta.htm )

wonder why so much difference with the original dough and other recipes. It 's weird but it is not the only sweet became famous in its original form and not remember, for example, nice post (parentesiculinaria ) on the Vero Plumcake research.
mysteries of the kitchen ... now the omelet, oops, the mixture was then made for tea I have tasted this variation Krumiri corn. They have a sandy texture, and very reminiscent of Danish butter cookies. The typical shape of handlebar / mustache-of-Vittorio-Emanuele-II and is also typical of the lines on the surface Krumiri.

Krumiri {corn}

type biscuit crumbly

Method of mixing: one step

dose for about 40 biscuits

280g butter 280g

fine cornmeal

200g flour 160g 00

sugar

3 medium eggs at room temperature

Mix the flour with a whisk, add sugar and cold butter cut into small pieces. Mix until the mixture is similar to wet sand and add the eggs one at a time.

Let stand in refrigerator for several hours preferably over night.

Take a bit 'made up of a syringe and place in pastry with the hole, creating a star off of sticks about 10cm. Alternatively, to scratch the surface of the biscuit with a fork.

Bake for 18-20 minutes in oven preheated to 200 degrees.

Allow to cool completely before serving.

Also if one can resist freshly baked cookies.

* Note: The book is available free online at the AcademiaBarilla, just a simple registration.

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Yesterday afternoon the little Sofia was awakened from sleep the afternoon with a delicious smell in the air ...
of biscuits in the kitchen when she got her big green eyes are lit in the hearts and hearts to see so many cookie on the table ...
was being a true creative laboratory. His hands have been caught a little heart ...
Andrea and I were to work ... made the pastry ... lying ... we played with shapes ... ... and colored sugar paste is the result!

Happy St. Valentine's Day!

Happy Valentine's Day!

I do not want to disappoint but the more 'great and I would like to leave even a recipe for a sweet tete à tete

Heart Fondant with Raspberry

Melt 100 gr. with 100 grams of dark chocolate. of butter in a double boiler. In a bowl beat 2 eggs with 80 gr. sugar until light and creamy soft, add 30 gr. 00 sifted flour and mix gently.
Combine the chocolate and butter and mix well together. Put the mixture into 4 / 5 buttered molds (aluminum ones can go very well) and add 4 fresh raspberries in the center of each cake. With the help of a toothpick trying to make them fall toward the center of the pie.
Bake at 160 degrees for about 10 minutes. As soon as you will see that the surface of the cakes begin to dry, you can remove them from the oven. Remove from the oven ...
compose the dish with some fresh raspberries and powdered sugar.

Melt 100 gr. with 100 grams of dark chocolate. of butter in a double boiler. In a bowl beat 2 eggs with 80 gr. sugar until light and creamy soft, add 30 gr. 00 sifted flour and mix gently.
Combine the chocolate and butter and mix well together. Put the mixture into 4 / 5 buttered molds (aluminum ones can go very well) and add 4 fresh raspberries in the center of each cake. With the help of a toothpick trying to make them fall toward the center of the pie.
Bake at 160 degrees for about 10 minutes. As soon as you will see that the surface of the cakes begin to dry, you can remove them from the oven. Remove from the oven ...
compose the dish with some fresh raspberries and powdered sugar.

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La Baguette

{Small guide, error-proof, to knead and bake a baguette in a few easy steps}

I do not claim to teach ' art of bread baking, there are excellent books on the subject and excellent blog. Just to mention a book "Bread and sweet stuff " Simili is a must. Read it and, in less than no time, you will find the pantry full of flour, the sleeves rolled up and ready a jar of yeast in front of you. The bread, the fragrance, its forms, use different flours and understand: everything This fascinates me and sometimes scares me. The perfect example is the Baguette. Looking thought "how can you be so rubbery, always fragrant (if it is a good baguette), with that perfect shape?" , and I became convinced that it is a self-bread impossible to replicate at home. "No, I would never be able." Then I open the book by Wayne Gisslen here and there a recipe that seems to just wink at me. So let's try!

{} Baguette Serves four

1kg flour 00

20g salt 25g fresh yeast 600ml lukewarm water


A large bowl A rolling pin Other
flour the work surface.

In the bowl crumble the levitated, pour the warm water and dissolve.
Add 600g of flour, stirring by hand with a clockwise movement.
Add the salt, others about 100g of flour or enough to remove the dough from the sides of the bowl.

Put remaining flour on a pastry board or table and knead with movements determined but without excessive force, until a soft ball and humid.

If the dough is too sticky, it means that we need a pinch of flour more. If the surface is a mesh with small openings means that it needs a drop of water in più.Tutto this depends on the flour, depending on the humidity as well, will need more or less moisture. At first it seems difficult to have to guess a chemical combination, then you go quietly to the eye.

Let the dough rest for at least ten minutes. Divide into four parts, each part and knead briefly then roll it out with a rolling pin into a long oval, remembering to flour the work surface does not stick to the dough.

Fold the dough from the longer form a cylinder, the final fold must be at the bottom. Slit
cuts on the transverse surface and let rise for one hour.
The rising time depends on the temperature of the environment, I advise you not to let it rise too much or you will lose the shape of Baguette.

Preheat the oven to 250 degrees. Boil water in a saucepan and then pour into a small dish to put in the oven to create steam.
Cook for about 20 minutes.

Et voila, the baguette is ready.

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Sicilian Bread and Sesame Milk

Achille My great grandfather was a baker.

I deeply believe that genetically there is a link between the professions of our ancestors and our own current passion.

will not be a case. Unfortunately, today the tradition goes out, but I try to keep it alive by continuing to experiment.

Let me give you a hint at more to make fish soup (proposed in the previous post: "... Dreaming Zarzuela Formentera") even more tasty.

doses foundation for the implementation of this bread is very simple and require no special precautions:

Manitoba Flour 500 gr.

Farina 00 300 gr.

wheat flour 200 gr.

Brewer's yeast - a cube of 25/30 oz.

Milk 250 ml.

Water - just enough to mix the flour

salt 20 gr.

sesame seeds

Extra Virgin Olive Oil

egg yolk

Melt cube of yeast in 250ml of warm milk. Wait a few minutes until the yeast is not completely dissolved.

Mix the flour and put them on the work surface. Add the salt, then milk (yeast). Begin kneading. Add enough water until you get a smooth paste and two tablespoons of extra virgin olive oil. Work longer.

Engrave the dough made with the blade of a knife and make a cross. Let the dough rest for a long time (at least 2 hours), covered with a damp cloth.

After the rising phase, divide the dough into two parts and create the shapes you want to give the bread: I made a round and I have a somewhat 'more elongated. Brush with the egg yolk slightly beaten. Slit with a knife the surface of the bread making cuts and following the form of bread. Then sprinkle with sesame seeds. let rise again for 1 Oretta . Bake at 160 degrees for about 25/30minuti.

Check often that the bread does not get too dark, adjust heat and time for your oven.

Cool bread. Cut into slices and place it where you want to make it crispy under the grill for a few minutes.

Excellent to serve with the soup and fish if you like garlic or light perfume with a little oil.

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Zarzuela ... Dreaming ... Formentera

I know, maybe it's too early to tell, but ... I want to sea.

This morning frost still covered fields and this evening the fog has accompanied me to the door. Perhaps that is why I feel the desire to see the sea ... the white lighthouse in the distance ... the sand between your toes ...

Travelling with the fantasy does not involve major complications.

If I could close eyes ... and here we are, again in Formentera:

our restaurant by the sea, a sky full of stars, face to face and a tasty fish soup: our Zarzuela.

How smell the sea at home.

Ingredients for 2 people (even if the doses are abundant)

1 liter fish soup (ask your fishmonger to trust everything you need to create a comic strip and add a fragrant white onion, celery, carrot, tomato, thyme and cilantro)

1 white onion

1 carrot

3 ripe tomatoes

1 red pepper ½ leek

2 clove garlic 1 sprig of parsley

1 bay leaf 1

saffron powder

20g shelled and peeled almonds

paprika powder

flour to taste with salt and pepper - extra virgin olive oil white wine

qb

Fish:

2 filets of monkfish or anglerfish

2 fillets of grouper or cod

400 g calamari rings already cleaned

400 gr. clam

400 gr. mussels prawns 2

First, prepare the fish stock and cook.

then dedicate yourself to the preparation of the fish: Place the clams in cold water and salt water and change it a few times with an interval about 20 minutes. In this way, the clams will release the sand. Put them after they were rinsed in a pot with a little olive oil, parsley, whole garlic clove and a little white wine to perfume. Let them open. Remove most of the shells and put aside the shellfish.

the same method with mussels, first you have clean running water and to which you have removed the string. You can set aside some shells to decorate the pot. Flour, salt and pepper the fish fillets in a pan and toss lightly with olive oil for a few minutes.

Clean squid and cut it into large pieces.

After preparing the fish stock, you blanch the tomatoes in water, place them in a bowl with ice and cold water, peel and remove seeds. Cut it into pieces. Clean the carrot, white onion, leek and red pepper and cut it all into thin slices. Put the vegetables in a cast iron pan if possible with a few tablespoons of oil. Add the bay leaf engraved, the whole garlic clove and cook for a few minutes, adding broth. Remove the bay leaf and garlic from the pan and then with the help of a blender puree all the vegetables in cream and reduce.

In a mortar or a small blender, blend the almonds, saffron and paprika (the dose of paprika will be adjusted according to your taste).

Then add this mixture to the cream of aromatic vegetables. Now and in the following order will be brought to the fish in the soup kitchen: first squid, then the clams and mussels. Add more broth and cook for 20 minutes.

then integrated to the soup fish fillets (grouper, monkfish) and cook for another 10-15 minutes. Cook the prawns on a plate, add salt and pepper.

Final touch-add shrimp. Cook for a few minutes.

Serve the soup with croutons gratings (to taste flavored with garlic).