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Spinach cream with stracchino cheese mousse.

Posted on 16 April 2017
Print Recipe
 Spinach cream with stracchino cheese mousse.
Servings
2
Ingredients
Servings
2
Ingredients
Instructions
  1. Sautee cleaned spinach in a pan with olive oil, garlic and salt. When cooked remove garlic and blend spinach in a mixer with as much as needed cold water to have a smooth cream.
  2. In a tall glass blend with a mixer stracchino cheese with a couple of hot water spoons. Keep on blending adding oil little by little and, if needed, more hot water. The cream could become granulose but it's not a problem, keep on blending untill it's fluffy ( you will need 3-4 tabsp oil, no more).
  3. When the spinach cream is at room temperature put it in a dish, add teaspoons of cheese mousse and, if you like, radish and/ or asparagus. I added only a hint of lemon zest, I liked it.
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Milk buns.

Posted on 23 March 2017
Print Recipe
 Milk buns.
Servings
25
Ingredients
Servings
25
Ingredients
Instructions
  1. Melt yeast into part of the milk ( I use a blender) let it rest for a couple of minutes.
  2. I suggest to melt also the powdered milk as mine was more in flakes than in powder and they wouldn not melt easily into the dough.
  3. Add to this liquid all the other ingredients and knead untill you have an elastic dough.
  4. Put it in a bowl covered with cling film and store for 12 hours in fridge.
  5. Take the dough, make a rectangle with a rollpin tall about 0.15 inch and cut circles of about 2 inches diameter.
  6. Let them rest untill double then brush with some egg, beated.
  7. Bake at 390°F for 5-6 minutes.
Recipe Notes

For my convenience I don't spread dough with a rollpin but roll small loaves of about 0.4 oz.

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Soft cheese, lemon and basil salty tart.

Posted on 13 March 2017
Print Recipe
 Soft cheese, lemon and basil salty tart.
A refreshing and tasty summer salty tart.
Servings
4
Ingredients
Servings
4
Ingredients
Instructions
  1. Mix flour and butter with salt untill you have a crumbly dough. Add water and knead untill you have a ball of dough, cover it with cling film and let it rest for 30 minutes.
  2. In a bowl mix ricotta and soft cheese, zest from half lemon, chopped basil leaves, egg and a generous pinch of black pepper and salt. If your soft cheese is too thick add few spoons of milk. Line a baking pan with brisèe and pour the filling, you can decor the top of the tart with brisèe leftovers.
  3. Bake for about 30 minutes at 356°F, let it cool completely before serving. Filling enough for a rectangular pan of 10X4 inches or a round pan of 8 inches diameter.
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