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Soft wraps.

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Soft wraps.
Servings
15
Ingredients
Servings
15
Ingredients
Instructions
  1. Put flour in a bowl with salt and sugar and yeast. Give a quick stir then add butter and three- quarters of the water. Mix and continue adding water until you have a soft but not soggy dough.
  2. Knead the dough for 5- 10 minutes, do not add too much flour for dusting. Put the dough into a bowl, cover and let it rise until it doubles ( up to 3 hours).
  3. Dust the work surface, tip the dough onto it and fold it many times, until all the air is knocked out. Divide in 60 g pieces.
  4. Take the pieces you are not rolling covered with cling film. Roll each piece into a boll then spread it with a rollpin ( they are a little bit hard to spread, the dough tries to " come back" but it's normal).
  5. Heat a pan on fire and grease it with some oil; put one dough round in the pan and fry for 2 minutes. Flip the bread and cook the other side for 1 minute. Stack them one on another.

Bacon & egg pie.

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Bacon & egg pie.
Instructions
  1. For the pastry: put salt and flour in a bowl. add butter and mix with the tip of your fingers or with a mixer until you have a crumbly mixture. Mix egg with lemon juice and water, add the liquid to the bowl and mix until the dough sticks together, if needed add some more water, do not overwork the dough, then cover with cling film and set in fridge for about 30 minutes.
  2. For the filling: heat oil in a pan and add onion and garlic. Cook until the onion become traslucent. Add the bacon and pork loin, lift the heat a little and cook for more 10 minutes mixing now and then until the meat's juices dry. Let it cold completely.
  3. Turn on the oven at 200Β°C.Beat two of the five eggs with cream cheese then add chives and Cheddar, then salt and pepper. Beat again then add bacon and pork loin.
  4. Roll out 2/3 of the dough with a rollpin and cover the bottom and sides of a round tin. Do not cut the exceeded dough. Pour in the filling, with a spoon make three shallow holes in the filling and crack in each one of the three eggs left. Roll out the 1/3 dough, cover the filling then seal the pie pinching the exceeded dough from sides. Brush with the last beaten egg.
  5. Bake for about 50- 55 minutes then let it rest out of the oven for at least 15 minutes before cutting it. It's great hot or cold.

Spinach cream with stracchino cheese mousse.

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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.

Soft cheese, lemon and basil salty tart.

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Soft cheese, lemon and basil salty tart.
A refreshing and tasty summer salty tart.
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 356Β°F, let it cool completely before serving. Filling enough for a rectangular pan of 10X4 inches or a round pan of 8 inches diameter.