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Finger food

Milk stout chocolate truffles.

Milk stout chocolate truffles.

Soooo… January is here ( the real one, days before 7th don’t count): long months without holidays in front of us, lot of good food behind us.

The dessert- related query on my blog had a peak in December, now the lettuce soup is the most clicked recipe.

I am with you in the long journery to the right weight and I am not planning to cook something that worth a post for a very long time BUT I have to keep these pages alive so I have to pick some recipes from my “non- yet- published” archived and, of course, in there there are a lot of desserts. 😀

Indian piadina turnovers.

Indian piadina turnovers.

It’s St. Stephen today and I am on the couch after an amount of food I am ashamed of.

All the festive traditions have been respected, yesterday in Ferrara at my uncle’s house and today in Rimini with hubby’s family.

Lot of chatting, eating, drinking, gifting.

Then a hot tea with my best friend as we do every year.

This is perfection!

Now I am alone on the couch so I decided to write down two lines here to post another recipe and trying to thin the list of not_yet_published recipes, even if I am not a lot in the mood for more food LOL.

Some time ago I have posted the recipe of homemade paneer to make the Indian version of piadina turnovers.

I don’t know if you remember my little project to make our traditional flat bread called piadina international, stuffing it with flavours from all over the world.

If you don’t check the recipe index!

Chocolate rugelach.

Chocolate rugelach.

The end of the school year is always a storm of things to do, mettings, sport tournaments…

And, of course, all these things strikes on me: I am busier than a very important business man. :O

Next week there is the school party and I am going to bake a huge amount of sugar cookies and chocolate muffins; when I am obliged to bake I loose all the joy and fun. :/

Anyway today I have a couple of hours and I really want to update the blog with a new recipe; unluckly my old laptop is acting oddly lately and the internet connection is the main issue ( the most important, the less working of course!) and posting is becoming harder and longer than usual.

We should really buy a new laptop but we don’t really want to spend money 😛

Let’s talk about the recipe: chocolate rugelach.

They are well known treats from the Jew’s tradition, they are similar to croissants but far less caloric because there is more cream cheese than butter in the dough.

Traditionally they were made with sour cream but in Italy sour cream is not that common and the recipe I have, from Marc Grossman, calls for cream cheese so here we are. 🙂

Inside I put, as recipe says, chocolate cream and walnut filling but you can add any dried fruit or whatever you like.

DO NOT eat all of them at once. Really, I m not joking… It has been a real risk for me! 😀

Print Recipe
Chocolate rugelach.
Servings
8
Ingredients
For the dough
For the chocolate cream
To fill rugelach
To brush rugelach
Servings
8
Ingredients
For the dough
For the chocolate cream
To fill rugelach
To brush rugelach
Instructions
  1. Mix by hand or with a mixer all the dough ingredients. Make a smooth loaf and wrap it in cling film, let it rest in fridge for at least 4 hours.
  2. For the chocolate cream: bring butter and milk cream to a boil, add the chocolate, remove from fire and mix until chocolate is weel melt. Preheat ovn at 360°F.
  3. On a slightly floured surface spread the dough with a rollpin. You should end with a disk of about 30 cm diameter. Brush the disk with chocolate cream then sprinkle with all the filling ingredients. Cut the disk in 12 cloves and roll them croissant- like. Put them on a baking tray.
  4. Mix yolk and water, brush the rugelach then sprinkle with caster sugar and cinnamon. Bake for about 20 minutes until rugelach become gold. Wait at least 10 minutes before tasting.
  5. Mettete i rugelach su una teglia e infornate per circa 20 minuti, fino a quando sono ben dorati. Lasciateli raffreddare una decina di minuti almeno prima di assaggiarli.
Chocolate rugelach.

Italian crunchy tomato crackes, recipe from Simili sisters.

 

Italian crunchy tomato crackes, recipe from Simili sisters.

Easter is passed, we had the worst, and I mean the worst lunch ever in a place we would not attend in life but hubby’s relatives booked there and you know…

For the sake of the holiday…

About 400 persons, just one restroom, appetizer on display time before people start sitting at the table…

We ( me, hubby, his sister and husband, his cousin and husband) leave the table just after the first course with the excuse of watching children, no one of us ate anything more and we consider ourselves pretty lucky because we didn’t get sick.

Of course, if you ask, you are going to find someone who says: ” we ate delightfully”…

I don’t know, some people born without tastebuds, it’s the only explanation.

Now I feel a little bit confused, I changed my WordPress template (after a long, long time) and the post editor is completely different.

Not very friendly I have to say but I’ll learn how to manage it.

I drop here the recipe and run, I have to make tonz of cookies for tomorrow rugby’s tournament. 🙂

Print Recipe
Italian crunchy tomato crackes, recipe from Simili sisters.
Servings
6
Servings
6
Instructions
  1. Put in a bowl flour, yeast and water. Knead by hand or with a mixer. After a couple of minutes add yeast, knead again for about 10 minutes, you must end with a smooth loaf.
  2. Let it rest covered for about one hour or until it doubles. Using a rollpin or a pasta maker spread your dough very thin, use some flour if it sticks. You can make a single big spread then cut it in irregoular shapes or spread single small pieces.
  3. Grease a baking tray with olive oil ( do not use baking sheets for this recipe!), put streghe on the tray, pin them with a fork to avoid bubbles then brush them with some tomato paste mixed with olive oil ( and a pinch of salt if needed).
  4. Sprinkle streghe with dry oreganon then bake in already hot oven at 430°F for about 8- 10 minutes. Watch them closely because they can burn in seconds.
  5. You can store them in an airtight box for days.