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apple strudel and macaroons.

apple strudel is a very easy and quick to implement but also very tasty ... is not the classic with raisins because my family did not really like and then here's my recipe.

INGREDIENTS - 1 roll of puff pastry fresh

- 3 apples

- apricot jam

- macaroons

Roll out the pastry, place 2 tablespoons of apricot jam stretched and apples cut into small cubes.

of amaretti crumble over the apples (about 10-15 of the average) so that they absorb the moisture of the apples and do not break the dough.

I close the dough and brush well with the joints of loose jam n 3 tablespoons of water.

Bake at 180 degrees for about 20 minutes.

sprinkle with powdered sugar.

you wish, you may also put raisins and almonds.

Hello to you soon!

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Yeah I know I became a fugitive ....

... but for a good cause, it is from October 7 I went back to work .....

Well I do not have much time to try new experiments in the kitchen, or rather I do not have much time to photograph them and post them, but after this first month that I had to get used to new times ...... I'm ready to return between you and the blog of the kitchen ... !!

So I agreed to cow drunk to participate in the swap package of Christmas! Then look

to know my two friends ..... and in the meantime, start thinking about what to give them now!

soon

Buona Domenica

NB: I stole it from Marica's logo on its own initiative, I hope I do not want to !!!!!

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apple pie and peas, pancetta and ricotta

Another recipe for a cake like that forever.

Ingredients:

-

300 g flour - 160 g sugar

-

4 apples - 150 g fresh ricotta

- 1 teaspoon baking powder

- 1 tablespoon rum

- 1 lemon (juice and peel for a cake for apples)

-

4 eggs - 100 g butter

- 100 ml

milk - pinch of salt

Beat with the whisk the eggs with the sugar to make a creamy smooth add the flour sifted with baking powder, grated rind of lemon ricotta, rum, milk a pinch of salt and melted butter.

Peel the apples add to the mixture and pour into a buttered.

Bake at 180 degrees for 45 minutes.

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Fusilli Spaghetti

This is an alternative to pasta with peas, I added bacon and I must say that came out a solution.

Ingredients

Sauté with olive oil and finely chopped onion, when it starts to brown add the diced bacon, fry also leave the bacon and add the tomato sauce, salt pepper, a teaspoon of sugar to remove the acidity and basil leaves.

Simmer until the sauce will congeal and add the drained peas in a jar.

Bake for 10 minutes, then season the sauce with fusilli.

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radicchio and bacon with mushrooms

this delicious pasta very fast, and will appreciate even those who generally do not want to know about vegetables.

Ingredients:

- 1 head of radicchio from Treviso

- 1 slice of bacon

salt, pepper, extra virgin olive oil grated pecorino

In a pan, put two tablespoons of extra virgin oil and the diced bacon, when will begin to fry add the radicchio, cut into strips salt and pepper and cook to make good dry the radicchio.

Meanwhile, cook spaghetti and blow it all add the cheese and serve hot.

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Bigoli

This first dish I prepared me for lunch on Sunday, now that we're there in the autumn of better than a good main dish with mushrooms?

I let the ingredients for the sauce.

1 slice of bacon diced tomato

dried porcini mushrooms (1 envelope) Oil

garlic onion chili

parsley

In a bowl soak dried porcini mushrooms in water warm for about 30 minutes.

In a pan put the onion and garlic and pepper and allow to brown, add the diced bacon and cook for about 3-4 minutes, add the tomato puree salt and pepper and cook the garlic and remove and chilli.

In a pan, put oil, garlic and mushrooms previously soaked in water, washed and cut and make them cook for about 10 minutes, adding half a glass of water if needed.

Once softened add them to tomato sauce and bacon and cook for about 45 minutes or until the sauce has thickened well.

Chef of the bigoli fresh and seasoned them with the sauce and Parmesan.

Excellent!

the next

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Risotto with squid ink

This rice has prepared my mom Sunday lunch, prepared cuttlefish in this way with the black may also be the ideal condiment for the delicious spaghetti.

For the recipe, I ask her and then the place!

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I read on a cookin Wired New York that made the cheese of course my curiosity was such that I could not wait to try it.

procedure

Put in a pot with 1 liter of milk 1 teaspoon salt and light a fire when it starts to boil off.

add 2 tablespoons of vinegar I recommend strictly white and let stand for 10 minutes.

After 10 minutes pour into a perforated basket of cheese whey and release all the press to give compactness.

Put in refrigerator and when it is cold it will be a delight!

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Ricotta tart apples.

Ingredients:

1 kg of apples

200 g flour 150 g sugar

2 eggs

a lemon

a sachet of baking powder 50 g

milk sugar grain

parchment paper for baking.

Procedure:

Peel the apples and make them into thin slices, leaving one side and put them in a bowl grande.In another bowl place the eggs with the sugar and stir quickly, add milk and flour together with the packet of baking powder, grated lemon and stir again, recovered the lemon juice and sprinkle them with the sliced \u200b\u200bapples to prevent them from becoming dark.

Add the egg mixture to the apples, stir well with a wooden spoon.

Put greaseproof paper on baking tray place the mixture in the bowl level by moving the pan well. Put the slices

held by the mixture, put the granulated sugar

Bake at 180 degrees for 50 minutes.

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4 cheese lasagna with pesto and white sauce in the microwave.

Today my kitchen was filled with a delicious smell, they have given off a particular scent lasagna, of course, the taste was delicious! He

layered cheese (parmesan, mozzarella, gorgonzola cheese and soft cheese) and a layer of white sauce and pesto alla Genovese.

I made 4 layers, I baked for 30 minutes at 200 degrees, and eventually I used the grill to give some color.

Béchamel I made it to the microwave because I got the idea to do these lasagne too late, so I made it in 6 minutes.

I put in a bowl, 50 g butter, 50 g of flour at room temperature, I added 500 ml of milk little by little and mixed without lumps, a bit of salt and I cooked for 6 minutes in the microwave . E 'is also very fast and good!

I'm going to make apple pie! Hello

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paste tomatoes and mozzarella cheese and ham omelette

Every day at lunch is always a problem ... I never know what to prepare and more quickly because I always come home always late, so I always have to come up with some fast but appetizing recipe for hubby who does not want to let me know your company in the diet.

Today I decided to make a simple tomato sauce (the one already prepared in jars by me) with basil and mozzarella.

Fry in 2 tablespoons of oil, place the chopped onion and cook, add the tomato sauce, a pinch of salt, sugar and simmer for about 10 minutes, add basil leaves to taste.

When the pasta is cooked, drain and dress with the sauce, cut the mozzarella into small cubes and mix the dough with a sauce.

The heat will melt slightly above and garnish with some diced and grated parmesan.

I have not tasted it, but her husband has confirmed to me that is yummy!

Good appetite!

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Last night I did not have much time to cook so I tried this recipe fast .......

It 's very easy to do but it can really taste!!

I beat 2 eggs with a pinch of salt, I added a little milk (I made eye but will be about 4-5 tablespoons) a little grated parmesan.

Beat it very quickly and bake in a pan greased with a little oil.

Cook on both sides so that it is cooked well add the egg within the cheese and ham, close to the omelette and let heat for about 2 minutes.

Serve e. .. good appetite!!

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Croissant with butter

E 'that long ago that I wanted to try this recipe found on a sample of cards kitchen, I must say that it is really delicious!

This is a typical French specialties classic breakfast, browse a soft and fragrant.

prepared the day before and baked in the morning, smell the house and bring good spirits. You can pack

still warm and stored in the freezer for a couple of weeks, or freeze them before the last rise.

Ingredients:

500 g of wheat flour sifted

300 g butter 50 g sugar 10 g salt

20 cl water 15 cl of milk 10 g yeast

Beer

1 beaten egg for gilding

Melt Preparation the yeast in a bowl containing 20 cl of warm water and add the sugar and salt.

Place the flour on work surface and pour the mixture in the center of sugar, salt and yeast, then 15 ml of milk. Do you work well together

dough and leavening

When you obtain a soft and smooth, prepared a ball and put it in a bowl. Cover with a damp cloth.

Let the dough rise for 2 hours at room temperature.

Processing

compressing the dough with your fists, working vigorously.

With a rolling pin roll out the 300 g of butter and staccatene pieces.

Roll out the dough into a large upright and place the butter in the center.

Fold the dough into three with the butter inside.

Bending of pasta

Flour the work surface

Roll out the dough with a rolling pin and fold it in again in two to four books.

Wrap in a sheet of plastic wrap.

Put in refrigerator for 30 minutes.

Bending final

Turn the dough so you have the fold on the right, roll it out again into a rectangle and fold it in three.

Let stand in refrigerator for 30 minutes Roll out

again into a rectangle and cut it into squares first and then into triangles

Preparing croissant

With fingertip wrap the triangles from the base to the apex.

Arcuateli slightly

Place them on the plate of the oven and brush with beaten egg.

Let rise 1 hour.

Cooking

Preheat oven to 220 ° C.

Brush again with the beaten egg croissant.

Put them in a hot oven and cook for 15-20 minutes. control the color.

Let them to cool on a rack.

Serve still warm.

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chops and sausages Full of pork with soft polenta with mushrooms sautéed with porcini mushrooms and shavings of montasio.

As I said yesterday morning have been very busy with the recipe in which I participate in the contest "Saffron Yellow" was quite challenging but it was worth it.

I leave the recipe.

For meat:
- 6 pork chops
- 2 pork sausages
For the rub:
- salt, pepper and extra virgin olive oil. For the balsamic sauce

- salt, pepper, rosemary, olive oil, balsamic vinegar. For the polenta

- flour For full
polenta mushrooms sautéed
-
mixed dried mushrooms - 3-4 cloves garlic
-
chopped parsley - 2 tablespoons extra virgin olive oil.
For the composition of the plate
Flakes montasio aged 18 months

Running

We have a pot on the fire in the water by adding two tablespoons of salt and two tablespoons of extra virgin olive oil, when it boils pour to rain, leaving it soft, whole wheat flour and mix well so as not to make lumps.
Reduce heat to put the lid and let cook for at least 40 minutes more over low heat stirring occasionally.
Prepare the sauce and balsamic vinegar gives a sweet / bitter to the flesh, and is preparing emulsifying extra virgin olive oil with 2 tablespoons of balsamic vinegar, with salt, pepper and dried rosemary.

Meanwhile, prepare the meat with a rub mixture of salt and pepper. Rub the meat with the mixed spices prepared and leave the meat flavor.
After you soak the dried mushrooms in warm water for about 30 minutes, proceed to cooking.
In a pan with extra virgin olive oil, I brown the garlic, when browned add the drained mushrooms and chopped parsley, salt and pepper and 2 tablespoons water and cook for about 15 minutes low heat.

I prepare my fireplace outside, light a fire with the wood of poplar and look forward to the formation of coals.
I put the meat on the grill and slow I can cook if necessary and as desired with a sprig of rosemary greased with extra virgin olive oil anoint the meat.


When the meat is ready, I remove the polenta from the heat and organize the presentation of the final dish.

I put two ribs and two sausages, three spoonfuls of polenta in full, two tablespoons of mushrooms sautéed with porcini mushrooms and slices of montasio.
Serve as you like and you can with the rosemary anointed with vinegar sauce balsamic baste the meat.


All goes well with a crisp Prosecco di Valdobbiadene.