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Ricotta cheese and lemon soft cookies.

Posted on 14 June 2019
Print Recipe
 Ricotta cheese and lemon soft cookies.
Servings
8
Ingredients
Servings
8
Ingredients
Instructions
  1. Put the ricotta cheese into a colander to let the whey drain. Sift the flour and the baking powder in a bowl, add the caster sugar, vanilla seeds and lemon zest plus the salt pinch.
  2. Mix a little then add the ricotta, knead with fingers until you have a smooth but very soft loaf. Take small bites of dough, round them with hands and put them on a baking tray.
  3. Bake at 350°F for 8- 10 minutes or until they turn gold. Sprinkle with icing sugar (or roll the in it) when they are still warm. Serve warm or cold. You can store them in a tin box for a couple of days.
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Chocolate rugelach.

Posted on 17 May 2019


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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.

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Chocolate and walnut cookies.

Posted on 26 March 2019

Print Recipe
 Chocolate and walnut cookies.
Servings
8
Ingredients
Servings
8
Ingredients
Instructions
  1. Beat sugars and butter until creamy, add eggs, salt and vanilla extract, keep on beating. Add sifted flours and baking soda, mix again and add chocolate and wanuts. Set in fridge for at least one hour.
  2. Heat oven at 390°F, make about 20 balls of dough, put them on a baking tray and bake for about 10 minutes. Cookies will be very soft right out of the oven, wait until cold before eating them.
Recipe Notes

You can store them in an airtight box for up to a week or freeze them into a plastic bag for up to six months.

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Lemon squares.

Posted on 18 March 2019

Print Recipe
 Lemon squares.
Servings
6
Ingredients
Servings
6
Ingredients
Instructions
  1. Heat oven at 360°F, in a bowl mix 150 gr flour, icing sugar, corn flour, kosher salt and diced butter. You will end with a crumbled dough, spread it on a square tin ( about 11X11 inches) covered with baking sheet, press a little and put in the oven until golden, about 20 minutes.
  2. Beat in another bowl lemon juice, eggs, caster sugar, lemon zest and flour until you have no lumps. Pour this over the still hot crumble base, low oven temperature to 300°F and bake until custard is firm, about 40 minutes.
  3. Let it cold, sprinkle with more icing sugar and cut about 12 squares.
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Roasted cherry tomatoes or ” red drug”.

Posted on 10 March 2019

Print Recipe
 Roasted cherry tomatoes or " red drug".
Servings
2
Ingredients
Servings
2
Ingredients
Instructions
  1. Wash tomatoes, do not remove them from stem. Drizzle them with oil so spices can stick to them.
  2. Sprinkle sugar over tomatoes then all the other spices as much as you like.
  3. Put in hot oven at 390°F until well roasted ( juices amost caramelized). They are good hot or cold; with meat, fish or pasta.
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