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Surprise


today are really running .. Luckily Friday 'and' San Vigilio (patron saint of Trento), and I will have 'a bit' of time for me and my passions.

It 'a bit' of days that I want to publish this recipe, adapted from an old recipe for tart cherries in a moment of extreme desire for sweet (which can dispense them to my house is always unpunished?). The problem with most 'big,' status while waiting for the pastry lie down, resist the temptation to eat all the cherries .. what if they were there ', as immortalized by pictures, to bask in honey and cinnamon.

Ingredients:
(for 6 tins)

For the pastry
150
g butter 75 g sugar 1 egg

230 grams of flour

To fill
300 g cherries
1 tablespoon honey
1 teaspoon ground cinnamon
30 g of biscuits


Prepare pastry. Place the flour in the center and add the butter, egg yolks and sugar. Knead for 10 minutes to get a soft dough, cover the dough with plastic wrap and let rest 30 minutes in the refrigerator.

Meanwhile wash and pit the cherries, cut them in half '. Place in a bowl and add a tablespoon of honey and cinnamon powder. Mix well and let stand for 15-20 minutes. Then add the crushed biscuits and mix. I used the macaroons, 'cause they give a slightly' bitter that goes well with sweet cherries and honey .. simple biscuits but perform the same function: to dry a little 'juice made from cherries.

Take the dough pastry, knead for a few minutes and divide into six parts. Butter molds 6 (very well by those brownies). For each stencil, use a portion of the dough to line the bottom and sides of the mold, stuffed and then add 2-3 tablespoons of cherries and finally close the surprise with the remaining dough. Prick the dough with a fork and brush the surface with the sughino cherries. Preheat the oven to 180 degrees and bake for 20 minutes.

Once cooked, let cool for 15-20 minutes: the content is likely to burn the taste buds of your guests!

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peppers almond milk DIY

Small premise: to me the almond milk to use common, found in all supermarkets and is diluted in water, I do not like. It 's too sweet and then known as a chemist. Once I tasted it instead to Catania, who was also a very good base of their famous ice. I then asked for some 'around and they told me that to make almond milk that used a packet of almonds, processed sugar and spices, which was then melted in water.
Yesterday, my mythical aunt told me that he had found the recipe for this cake, and then I am here today to share with you!


INGREDIENTS 600 g blanched almonds 100 g bitter almonds

peeled 2 pounds of sugar 750 g of water

peel of 1 lemon

With a food processor ground almonds, so they are like a meal. In a saucepan over low heat, bring to the boiling point of water, sugar and lemon zest. Fate then simmer gently for 4-5 min. Remove the peels of lemons and add the almond powder. Bring to boil and boil for 5-6 minutes, stirring occasionally. Turn off the kelp and let the mixture cool a whole night. Sterilized glass jars, fill with the mixture and store.
Then when you want to make almond milk, dilute a couple of tablespoons of the mixture placed in jars in about 1 liter of cold water, stir and serve. If you do not like the pieces of almonds that may still be survivors of the sputtering, filtered before pouring into glasses. Keep open jars in the refrigerator.

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cherry syrup elderberry pie

Few things remind me of the summer as the elderberry syrup.


Here in Trentino, as in South Tyrol, and 'a tradition for many families prepare this syrup in late spring and then enjoy it during the summer afternoons. As a child, not just a missed opportunity to scrounge large glass, crossing the threshold from friends and relatives.

preparation in reality 'is very simple, but how many housewives alchemy, the end result depends on billions of small combinations. So it is' impossible to replicate the taste a bottle in particular .. except in the memories.

A recommendation, perhaps obvious: try to pick the flowers from plants away from possible sources of pollution, and use organic lemons!

Ingredients: 15 large flowers


1.5 kg sugar 1.5 liters water 4 lemons


Wash the flowers and lemons. Cut the lemon slices. Let soak in a container for 3 days elder flowers, lemons and 1.5 liters of water. Every now and then stir.

the third day, squeeze well and strain out everything (I use a linen cloth), add sugar and stir until sugar is dissolved. Therefore, be to a boil in a pot and bottles.

The bottles should be stored in a cool, dark place.

be consumed diluted with fresh water.

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spelled with gorgonzola and pear tart with strawberries and mint

One Friday 'evening like many others. Getting tired and disposed of after a week of racing / stress / things-to-remember / things-not-remember and a little 'stunned by the monotonous journey on the highway.

behold, an expanse of water will surprise you with his imperturbable calm. And in a few seconds to absorb a dose of serenity osmosis' enough to sweep away all worries. This

'for me "the miracle of Lake Garda."


Another miracle ' into the house and be greeted by the smell of blue cheese just melted. And find that you will not have to wait long 'cause the Goduria distance from nose to mouth .. the cake spelled with gorgonzola and pears and Ornella 'already' on the table!

Ingredients:
Spelt (200g for 4-6 patties)

milk gorgonzola pear


Wash the farro in cold water. Do so in plenty of boiling water over low heat for 40 minutes.

Meanwhile, wash the pear and slice it very thin. A few minutes before the end of cooking farro in a small saucepan melt the gorgonzola with a little 'milk.

Drain therefore very well spelled. Arrange the pears cut on the plates, form patties (I use aluminum molds) with pearl barley and sprinkle each cake with cream and gorgonzola.

18th Funny Birthday Wishes

I finally picked the first strawberries! And you know, the first of the year always have a unique flavor.
As a tribute to my plans, which promise a super production this year, I decided to make one of my favorite cake: a tart.


enthusiasm from the post of Alex, I decided to change the classic recipe, opting for a seal including: elder flowers and mint (recipe included Alex thyme flowers .. I just can not to avoid duplication of testing !!!).

The result, literally devoured by my friends, 'was appreciated not only for aesthetics, but for the fresh mint flavor that enhances and incredibly one of strawberries to tackle the sweetness of the custard.

Ingredients:

For the pastry
150
g butter 75 g sugar 1 egg

230 grams of flour

For the custard
500 ml of fresh whole milk 1 teaspoon
vanilla 4 egg

100 g sugar 50 g flour


Garnish
strawberries (medium basket)
juice of 1 lemon
Sugar (1 tablespoon)
elderflower
Mint Leaves

Prepare pastry. Place the flour in the center and add the butter, egg yolks and sugar. Knead for 10 minutes to get a soft dough, cover the dough with plastic wrap and let rest 30 minutes in the refrigerator.

Meanwhile wash the strawberries and cut in half '. Put in a bowl with lemon juice and a tablespoon of sugar. Wash the mint leaves and elder flowers and let them dry.

Preparation custard. In a saucepan, boil the milk over medium-low along with the vanilla sugar. In a separate bowl beat the yolks with the sugar and stir in the flour. Slowly pour the hot milk into the bowl and mix well. Pour the mixture into a saucepan and cook for 5 minutes on medium-low heat without stirring. The cream should be thick but uniform.

Let cool cream. Take the dough pastry, knead for several minutes and stretch it to line the bottom of a buttered cake pan (diameter 26 cm). Prick the dough with a fork in Motl points. Preheat the oven to 180 degrees and bake for 25 minutes.

Once cooked, let cool for 15 minutes, then roll out the pasta cream. Finally, garnish with strawberries, some fresh mint leaves and pieces of the flowers.

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liver antelope

Do not worry: you will not have any exotic animal sacrifice!

Actually 'and this simple and delicious side dish' made with eggplant .. but the funny guy of Nico, do you have announced so, 'the first time we tasted by him and Among .


In Indeed, the issue is not 'just the best .. but I assure you that it 'excellent. Especially in the summer, paired with soft cheeses like feta or cottage cheese.

Ingredients:
eggplant garlic


oil balsamic vinegar salt


Wash the eggplants and cut into cubes of about 2-3 cm. Meanwhile, preheat the oven to 200 degrees. Lay the eggplant on a baking sheet (I use the oven covered with parchment paper) and sprinkle with a little bit 'of salt. Bake for about 15 minutes. Removed from the oven, let stand for 10-15 minutes.

In a small bowl place the garlic (I use it every 2 1 garlic eggplant), plenty of extra virgin olive oil and vinegar balsamic vinegar. Mix well.

Take a large bowl and add the eggplant (they should be warm). Pour the sauce and stir.

are already 'very good as they are made, but better if you let it sit a few hours.

Variations: instead of balsamic vinegar you can 'use of soy sauce.