It has been hard, we often changed our mind but we succeded.
While I was doing all this I thought all our efforts could be of some utility for all those who are trying to do the same; I’m not going to post anything before beta-testing it in first person but I can start with our past summer holiday as we did more or less what are we doing this year but somewhere else.
The end of the school year is always a storm of things to do, mettings, sport tournaments…
And, of course, all these things strikes on me: I am busier than a very important business man. :O
Next week there is the school party and I am going to bake a huge amount of sugar cookies and chocolate muffins; when I am obliged to bake I loose all the joy and fun. :/
Anyway today I have a couple of hours and I really want to update the blog with a new recipe; unluckly my old laptop is acting oddly lately and the internet connection is the main issue ( the most important, the less working of course!) and posting is becoming harder and longer than usual.
We should really buy a new laptop but we don’t really want to spend money 😛
Let’s talk about the recipe: chocolate rugelach.
They are well known treats from the Jew’s tradition, they are similar to croissants but far less caloric because there is more cream cheese than butter in the dough.
Traditionally they were made with sour cream but in Italy sour cream is not that common and the recipe I have, from Marc Grossman, calls for cream cheese so here we are. 🙂
Inside I put, as recipe says, chocolate cream and walnut filling but you can add any dried fruit or whatever you like.
DO NOT eat all of them at once. Really, I m not joking… It has been a real risk for me! 😀
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.
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.
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.
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.
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.
In a eye blink May is here, we are having five days of rest, hubby is away with some friends and I have planned the most perfect time inviting some friends with their son for dinner ( Irish dinner, all the recipes taken from the books of Paul Hollywood: I have almost all of them, I did many of the dishes and they always came out great), then having a Friday’s night out with my best friend testing some cocktail bars and a restaurant.
All will end with a big rugby tournament on sunday.
Easter is passed, we had the worst, and I mean the worst lunch ever in a place we would not attend in life but hubby’s relatives booked there and you know…
For the sake of the holiday…
About 400 persons, just one restroom, appetizer on display time before people start sitting at the table…
We ( me, hubby, his sister and husband, his cousin and husband) leave the table just after the first course with the excuse of watching children, no one of us ate anything more and we consider ourselves pretty lucky because we didn’t get sick.
Of course, if you ask, you are going to find someone who says: ” we ate delightfully”…
I don’t know, some people born without tastebuds, it’s the only explanation.
Now I feel a little bit confused, I changed my WordPress template (after a long, long time) and the post editor is completely different.
Not very friendly I have to say but I’ll learn how to manage it.
I drop here the recipe and run, I have to make tonz of cookies for tomorrow rugby’s tournament. 🙂
Italian crunchy tomato crackes, recipe from Simili sisters.
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.
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.
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).
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.