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Coffee crème caramels.

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Coffee crème caramels.
Servings
4
Ingredients
Servings
4
Ingredients
Instructions
  1. Pour in a saucepan coffee, sugar and milk: heat until sugar dissolves, don't let it boil. Set aside and let it cold.
  2. Meanwhile prepare the caramel: put in a small saucepan water and sugar, heat until the sugar boil, do not touch and remove from fire when gold brown. Pour the caramel into a 700 ml mould or into four 175 ml ramekins and cover bottom and sides rotating them.
  3. Beat together eggs and yolks in a bowl the add gently the cooled milk, always mixing. Pour the mixture into the moulds.
  4. Put the moulds on a baking tray and fill the tray with water until at least half the height of ramekins. cover with tin foil and bake at 300°F for about 45 minutes.
  5. Let them cool then store in fridge for at least 24 hours. Before removing the puddings run a knife around the sides of the moulds.

Stuffed Irish blass with spinach, feta cheese and pine nuts.

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Stuffed Irish blass with spinach, feta cheese and pine nuts.
Servings
6
Ingredients
For the dough:
  • 250 g strong bread flour
  • 1 tsp fine salt
  • 1 tsp fast action dried yeast
  • 2 tbsp olive oil
  • 125-150 ml water
For the filling:
Servings
6
Ingredients
For the dough:
  • 250 g strong bread flour
  • 1 tsp fine salt
  • 1 tsp fast action dried yeast
  • 2 tbsp olive oil
  • 125-150 ml water
For the filling:
Instructions
  1. Pour the flour in a large bowl, add salt on a side and yeast on another side. Add the olive oil and pour the water, how much depends on the flour so add it step by step. Knead well by hands or with a mixer. Even with a mixer you will need about ten minutes to give the dough the right elasticity.
  2. Put the dough into a bowl, cover with a towel and let it rest in a warm place for about one hour ( some more if the place is not that warm).
  3. For the filling: heat the olive oil in a pan, add the garlic and cook until it turns to gold. Keep it off the pan. Add the frozen spinach and turn the heat up high. Cook stirring often. Put the spinach in a bowl and add the crubled feta, pine nuts and season with salt and pepper. Mix well.
  4. Turn on the oven at 220°C and line a tray with baking parchment. Transfer the dough on a flourly surfarce, knead gently and roll it out about 5mm thick.
  5. Cut out using a dish as a guide, four or six circles ( depends of course on how big you make them). Put some filling on every circle, close the buns and keep the seal under when you put them on the baking tray.
  6. Bake for about 15 minutes, eat them hot, warm 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.

Italian crunchy tomato crackes, recipe from Simili sisters.

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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.

Casatiello, Neapolitan Easter stuffed bread.

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Casatiello, Neapolitan Easter stuffed bread.
Instructions
  1. Mix yeast with part of the water, let it rest ten minutes.
  2. Knead flour, lard, salt, yeast and all the water until you have a smooth dough ball, let it rises until it double
  3. Spread the dough with a rollpin, rectangle shaped. Brush with lard, sprinkle parmesan and black pepper, then fold the dough putting one side over the other. Let it rest 15 minutes then rotate the dough of 90°, spread it again, sprinkle and fold. Wait 15 minutes rotate 90° again, sprinkle, fold and then spread the last time, rectangle shaped again, keeping a small ball of dough to fix the hard boiled eggs.
  4. Put all the diced cold cuts and cheese over the dough then roll it on the long side. Put it into a ring shaped mold and let it rise for about two hours.
  5. Put in hot oven at 360°F fr about an hour or until it's gold and ready.