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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 200°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.

Chocolate rugelach.

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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.

Baked plain cheesecake.

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Baked plain cheesecake.
Servings
10
Servings
10
Instructions
  1. Crush well digestive cookies, mix them with butter and sugar and press them on the bottom of a round shaped 8 inches baking pan.
  2. In a bowl beat yolks, cream cheese, milk cream, lemon juice, sugar and sifted flour. In a separate bowl beat egg whites until they form peaks, add them to the previous mixture.
  3. Pour the mixture on the digestive base and bake at 356°F for about 30 minutes or until firm.
Recipe Notes

Do not overbake the cake or it will loose its creaminess.

Red velvet cake, recipe from Lorraine Pascale

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Red velvet cake, recipe from Lorraine Pascale
Servings
6
Ingredients
Servings
6
Ingredients
Instructions
  1. Preheat oven at 350°F. Put sugar and butter in a bowl and beat together untill fluffy
  2. Beat in eggs one at time, vanilla, red colouring and salt plus half the flour, sifted. Add remaining flour, cocoa powder, baking powder sifted together then give a last beat to mix everything.
  3. Pour into greased tin and bake for 1 hour/ 1 hour and 15, cake is ready when firm in the centre.
  4. For the icing: beat together butter and icing sugar untill fluffly, beat in cream cheese and beat again.
  5. Cut the cake in three layers when it's cold then fill it and cover it with cream cheese icing.
Recipe Notes

You can cover the cake with sugar paste (about 1 3/4 lb for a 9 in cake) but I don't like it and it's also pretty expensive if you don't do it by yourself so I simply cover the cake with frosting.

Piadina turnovers with German filling.

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Piadina turnovers with German filling.
Servings
5
Ingredients
  • 18 oz piadina dough with 20% rye flour you can find recipe linked in the post above
  • 3 medium potatoes, peeled and boiled
  • 7 oz Leberkäse in small cubes
  • 9 oz Camembert cheese
  • 3.5 oz cream cheese
  • 1 tabsp unsalted butter
  • 6/8 tabsp lager beer
  • to taste salt and pepper
  • to taste sweet paprika
  • to taste chives
Servings
5
Ingredients
  • 18 oz piadina dough with 20% rye flour you can find recipe linked in the post above
  • 3 medium potatoes, peeled and boiled
  • 7 oz Leberkäse in small cubes
  • 9 oz Camembert cheese
  • 3.5 oz cream cheese
  • 1 tabsp unsalted butter
  • 6/8 tabsp lager beer
  • to taste salt and pepper
  • to taste sweet paprika
  • to taste chives
Instructions
  1. Mash potatoes with a fork, add salt and pepper. Add diced Leberkäse after a quick sautée in a pan and chives.
  2. In a bowl mash all the cheeses and butter ( everything room temperature) with a fork untill everything is smooth and creamy, add some spoons of beer to reach the right creaminess. Add salt and pepper and sweet paprika to taste.
  3. Mix obazda to mashed potatoes as much as you like.
  4. Make loeaves of piadina dough of about 1,7 oz each, spread them thin and round shaped, put a spoonful of filling in the centre and close, seal edges pressing with a fork.
  5. Hole turnovers with a fork (so steam can escape) and cook on a hot skillet on medium fire. Pay attention as they can burn out very quickly.
  6. They are great hot or warm.