fbpx
Uncategorised

Gnudi toscani, Tuscan ricotta cheese and spinach dumplings.

Posted on 22 October 2017
Print Recipe
 Gnudi toscani, Tuscan ricotta cheese and spinach dumplings.
Servings
6
Ingredients
Servings
6
Ingredients
Instructions
  1. Wash, rinse and cook spinach for few minutes in a pan. Drain them very well and chop roughly.
  2. In a bowl mix ricotta, flour, salt, nutmeg and egg(s), add spinach and mix well.
  3. With slightly wet hands take a small amount of dough, roll it into the shape of a small sausage. Do it with all the dough then roll the gnudi into the flour.
  4. Bring a big pan of water with salt to the boiling point, put in some gnudi at time, when they float drain them and put into a baking tray.
  5. When you have all your gnudi on the baking tray melt butter with sage and cover gnudi with it and grated parmesan, bake at 360°F for 25-30 minutes or until Parmesan is gold and crispy. Serve hot.
0 comments
Uncategorised

Red velvet cake, recipe from Lorraine Pascale

Posted on 2 October 2017
Print Recipe
 Red velvet cake, recipe from Lorraine Pascale
Servings
6
Ingredients
Servings
6
Ingredients
Instructions
  1. Preheat oven at 350°F. Put sugar and butter in a bowl and beat together untill fluffy
  2. Beat in eggs one at time, vanilla, red colouring and salt plus half the flour, sifted. Add remaining flour, cocoa powder, baking powder sifted together then give a last beat to mix everything.
  3. Pour into greased tin and bake for 1 hour/ 1 hour and 15, cake is ready when firm in the centre.
  4. For the icing: beat together butter and icing sugar untill fluffly, beat in cream cheese and beat again.
  5. Cut the cake in three layers when it's cold then fill it and cover it with cream cheese icing.
Recipe Notes

You can cover the cake with sugar paste (about 1 3/4 lb for a 9 in cake) but I don't like it and it's also pretty expensive if you don't do it by yourself so I simply cover the cake with frosting.

0 comments
Uncategorised

Brezels with sourdough

Posted on 30 September 2017
Print Recipe
 Brezels with sourdough
Servings
7
Ingredients
Servings
7
Ingredients
Instructions
  1. Melt sourdough in water with malt or honey.
  2. Add oil (or butter) then flour and salt.
  3. Knead untill you have a smooth loaf, cover and let it rise untill it double.
  4. Put a pan with water on fire, add salt and baking soda.
  5. Make pieces of about 4.5 oz of dough, make long rolls and cross them into brezel's shape.
  6. When water boils put brezels, one at time, into the pan for 40 seconds/ 1 minute (the more the darker, with lye 30 seconds are enough but with baking soda you need more time to get a dark colour).
  7. Put brezels on a baking tray, sprinkle them with cooking salt, make a cut in the curved part and bake for about 20 minutes at 390°F.
0 comments
Uncategorised

Grapefruit Sour IPA sherbet.

Posted on 15 July 2017
Print Recipe
 Grapefruit Sour IPA sherbet.
Servings
4
Ingredients
Servings
4
Ingredients
Instructions
  1. Put in a pan water ans sugar, bring to a boil untill sugar is dissolved. Let it cool then add beer and mix.
  2. Beat egg whites with a pinch of salt untill fluffy then add the sugar syrup and mix well. Put the bowl in freezer, every 20- 30 minutes mix the sherbet. At first you'll see whites on top and syrup at the bottom of the bowl, don't give up, keep on mixing every now and then and in 4-5 hours you'll have your sherbet.
Recipe Notes

The sherbet could be stored in freezer up to a month but before serving it you have to cream it again: take it off the freezer few minutes in advance and when it's soft enough mix it untill creamy again.

0 comments
Uncategorised

Soda bread.

Posted on 9 July 2017
Print Recipe
 Soda bread.
Servings
8
Ingredients
Servings
8
Ingredients
Instructions
  1. Heat the oven to 200°C/ 390°F.
  2. Mix flours, salt and soda then pour the buttermilk as much as needed.
  3. Work quickly as the reaction buttermilk/soda is fast.
  4. Form a loaf on a lightly floured surface then put it on a baking tray lined with parchment.
  5. Bake for 30 minutes or untill the loaf is golden brown and sound hollow on the base if tapped.
Recipe Notes

It won't stay soft for long but you can toast it.

0 comments
Verified by MonsterInsights