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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.

Weissbier orange marmalade.

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Weissbier orange marmalade.
Servings
3 jars of about 7 oz
Ingredients
Servings
3 jars of about 7 oz
Ingredients
Instructions
  1. Put sugar and water in a pan, let it simmer untill sugar is dissolved. Let it cold.
  2. Peel the orange, discard the zest, put them in a bowl with sugar syrup and weissbier. Let them rest overnight.
  3. Drain orange from the liquid, put the liquid in a pan and let it simmer for about 5 minutes. Add the oragens and the peeled and diced quince, plus the ginger teaspoon.
  4. Let it simmer for about 30 minutes, after it make the " plate trial" * every ten minutes.
  5. Pour the hot marmalade in sterilized jars, put the lid on and put them upside down untill they are cold.
  6. Check every jar to see if the lid is vacuumproof, if not you can put them in a cold water pan, they have to be totally submerged, then bring water to a boil and boil untill the vacuum is made.
Recipe Notes
  • Put a drop of marmalade on a cold plate, tilt it a little: if the drop drip cook for some more, if it stays still for some secondos the marmalade is ready.

Grenoble cake, honey and walnut cake.

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Grenoble cake, honey and walnut cake.
Instructions
  1. Mix all the pastry ingredients untill you have a smooth loaf, put it in the fridge for 3-4 hours. After this time spread pastry with a rollpin and cover a round shaped pan about 8 inches diameter. Keep refrigerated.
  2. Put sugar and water into a saucepan, let it melt and caramel until gold, do not mix.
  3. When gold add the honey and hot but not boiling milk cream, mix well and add nuts.
  4. Let it warm a little.
  5. Spread the shortcrust in the tin, make the edges about 1 inch tall.
  6. Pour the filling and use pastry leftovers to make decorations.
  7. Put them on the cake and bake at 350°C for 20-25 minutes.
  8. The filling turns brown in minutes so look at it closely while baking. Wait until cold to serve.

Spanish churros.

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Spanish churros.
Instructions
  1. Bring water with lemon zest to a boil, when boiling remove the zest, add salt and sift flour in beating well. Beat untill you have no lumps left.
  2. Set aside for about 1 hour.
  3. Heat frying oil. The recipe I found says to form churros with a sac- a- poche or the specific "churrera" on a floured surface, then to close them in a ring shape. I only squeezed the dough into the frying oil; dough is not that soft but you can do it without big fuss if you have a good sac- a- poche with a big star nozzle.
  4. When the churros are gold on both sides remove them from oil, drain excess on paper towel, sprinkle with caster sugar and serve immediately with hot, thick chocolate or black coffee.

Brezels with sourdough

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Brezels with sourdough
Servings
7
Ingredients
Servings
7
Ingredients
Instructions
  1. Melt sourdough in water with malt or honey.
  2. Add oil (or butter) then flour and salt.
  3. Knead untill you have a smooth loaf, cover and let it rise untill it double.
  4. Put a pan with water on fire, add salt and baking soda.
  5. Make pieces of about 4.5 oz of dough, make long rolls and cross them into brezel's shape.
  6. When water boils put brezels, one at time, into the pan for 40 seconds/ 1 minute (the more the darker, with lye 30 seconds are enough but with baking soda you need more time to get a dark colour).
  7. Put brezels on a baking tray, sprinkle them with cooking salt, make a cut in the curved part and bake for about 20 minutes at 390°F.