Shall we make a zucchini tart?

Hello! On this second week of June we are going to bake a tasteful zucchini tart, which perhaps would turn to be a delightful appetizer for our Summer “al fresco” dinners in the verandah with family and friends or a fantastic snack for the children. Let’s do it!

As for the ingredients to make the tart, we need: 250 gr all purpose flour, 100 gr hot water, 100 gr extra virgin olive oil, a coffee spoon of sea salt, a coffee spoon of baking powder.

Let’s mix and work the ingredients all together, until we have a homogeneous mixture, which we leave to rest just for the time we will slice and steam (for about 10 minutes, or less) a couple of fresh zucchini.

Once zucchini are lightly soften but still “al dente”, let’s season them in a dish with an emulsion based on extra virgin olive oil, few drops of apple cider vinegar, hints of garlic, black pepper powder, citrus thyme and mentha leaves.

Back to the tart mixture. Make a disk of it. Help yourself with greaseproof paper and a rolling pin. Place the disk in a baking tray and make a layer with zucchini.

Add sweet rings of red onion (I used Tropea onion) and bake the tart for 45 minutes in the oven (200°C).

About 10 minutes before the tart is done, let’s add some cheese. I had some smoked caciocavallo cheese on top, which tastes very good with the sweetness of the onion and the zucchini.

Serve the crisp tart warm or cold. Any way it is a delightful dish for the Summer season.

A variation for the filling of the tart might be this gorgeous velouté sauce prepared with 200 gr robiola cheese, 100 gr spinach leaves, 4 small zucchini, a scallion, 800 ml broth, extra virgin olive oil, sea salt and pepper.

Chop scallion and stew it in extra virgin olive oil. Add chopped zucchini, spinach, broth. Cook zucchini until they will be soft. Work all ingredients and the robiola cheese in a food mixer and make a velvet cream. Use the cream as the filling of the tart and .. bon appétit! 

Cocoa or vanilla daisy pastries?

daisy short pastry

Hello! We are enjoying warm Spring days, which are getting longer and longer. Sometimes, after dinner time, it might happen you want to enjoy a glass of fresh milk and perhaps a light dessert in front of a good reading. The following recipe of small daisy pastries is for those who, like me, love to bake simple genuine tastes at any time of the day. Of course children would love them too!

As for the short pastry:

  • 250 gr all purpose organic flour
  • 100 gr sugar
  • 1 pod of vanilla
  • 1 egg
  • 100 gr butter
  • a sprinkle of salt
  • 2 or 3 spoons of cocoa powder
  • a sprinkle of cardamom
  • vanilla icing sugar

As for the filling:

use what you have in your pantry, or what you like best. I used some home made apricot jam for the cocoa daisy short pastries and “nutella” cream for the vanilla daisy short pastries.

First of all, make the short pastry by mixing well and very fast the ingredients all together. Only in the end, add the cocoa powder and a sprinkle of cardamom, right after you have split the mixture in two portions, in order to have two different tastes, that is vanilla and cocoa. Leave the short pastry to rest in the fridge for 30 minutes.

Start with the vanilla short pastry. Help yourself with a rolling pin and greaseproof paper and get a thin (2-3mm) layer. Make small daisies with a mould and spread “nutella” cream on the surface of the daisy, then cover it with an other daisy. Do the same work with the cocoa version of daisies, spreading their surface with apricot jam. The daisies go in the 170°C oven for 10/12 minutes.

Out of the oven they will be deliciously fragrant with a warm melting filling inside. Serve them with vanilla icing sugar on top.

Now, can you tell which tastes you like best, vanilla or cocoa? Thank you and wishing everybody a good new week!

daisy short pastry

A warm jam apricot dessert

Hallo! It is the first Sunday of May and we want to prepare a delicious dessert for the afternoon.

Here we have some home made delicious apricot jam, a good burrata stuffed with cow milked ricotta cheese, cardamom, leaves of mint.

Heat the apricot jam in a bain marie for a couple of minutes, then spread it on a plate, add the small burrata, a sprinkle of cardamom, leaves of mint. Enjoy the dessert with a warm cup of coffee or tea.

Hallo! Es ist der erste Sonntag im Mai und wir möchten ein köstliches Dessert für den Nachmittag.

Hier haben wir hausgemachte leckere Aprikosenmarmelade, eine gute Burrata, die mit Kuhmilchen Molkenkäse gefüllt ist, Kardamom und Blätter von Minze.

Wärmen und verdünnen Sie die Aprikosenmarmelade in einem Bain marie für ein paar Minuten. Dann streichen Sie Aprikosenmarmelade auf den Teller, unter Zugabe von der kleinen Burrata, einer Prise Kardamom und Blättern von Minze. Genießen Sie das Gericht mit einem warmen Kaffee oder Tee.

Bread rolls, focaccia and green vegetables: are you hungry?

Just few days more and soon, January will fly away. It is pretty cold outside, but now, more than ever, it is beautiful to have a walk in the middle of a silent nature. On the one hand, the earth is having a little rest, on the other hand, it is also preparing, in its own precious case, the new gems to wear at Springtime.

At this proper, even in Winter season, of course, it is possible to choose among a plenty of good vegetables for making inviting meals. Here there are a couple of easy culinary ideas you might like to try and develop if you want to have something appetizing throughout the day, perhaps for your coffee pause or as a tasteful snack or appetizer, just before dinner.

First of all, prepare a dough mixing 250gr of flour (125gr all purpose flour+125gr wholemeal bread flour), about 10/12gr yeast, a sprinkle of salt, a sprinkle of sugar (to help the ricing process) and the necessary warm water to make a thick and very soft dough. Then, cover the dough with a clingfilm and leave it to rest for about 6 hours.

As vegetables for the filling of the focaccia, I chose leaves of chard and cabbage. In a pan, cook gently and only for few minutes, in extra virgin olive oil with rings of leek and an idea of garlic, the chopped chard (please, remove the hard stem), the cabbage and, right in the end, add a sprinkle of salt, pepper and cubes of smoked bacon. The vegetables must be crisp.

Once the dough is ready, you can bake for example some simple bread rolls in the oven (250°C) until you see their golden puffy surface. (I used a baking tray for muffins, helped myself with a soup spoon and little water in order to dip it in and then fill the moulds with the dough). Stuff your bread rolls with the ingredients you like best.

If you prefer to try a tasteful focaccia, pour a layer of dough in a buttered baking tin, add the filling of vegetables, smoked bacon and some cubes of Emmenthal cheese. Make a second layer of dough for covering the filling, drops of extravirgin olive oil on the surface and in the oven for about 20 minutes (220°C). Serve the focaccia fluffy and warm, enjoy the taste and a good weekend to everybody!

Autumn and the good fragrance of small puff pastries and apple

There was a good fragrance of Autumn this morning, on Sept 30th, in the kichen. We said hello to Autumn by baking ready made puff pastry in the shape of small squares filled with pieces of excellent moist golden apple, sprinkled with a handful of sugar, chopped hazelnut and pistachio, flavoured with vanilla and cinnamon.

The ingredients in the puff pastry squares were previously slowly and gently stewed for less than 15 minutes in a couple soup spoons of water and a couple spoons of Amaretto di Saronno. No lid was necessary in order to let Amaretto di Saronno to dry off.

Then, the small puff pastries went in the oven for about 15/20 minutes until they got swollen, light and their surface was golden and crunchy. Puff pastries with apple are an excellent snack to serve at any time of the day, at breakfast, for a coffee pause, or even after dinner as a dessert with a good cup of coffee, tea or milk. By the way, you may add as ingredients also pine-kernels and raisins. Wishing everybody a good start with Autumn season and please, stay safe ❤

Puff pastries and apples
Puff pastries and apples
Puff pastries and apples

Homemade yogurt and quince jam for breakfast

There is a kind of satisfaction in making your own quince jam and store this delicacy in small glass jars for tasting it any time you wish throughout the year. You choose the golden fruits by your trustworthy greengrocer at the weekly food market and, at home, you chop quinces in small pieces without peeling them. Since we do not use to have much sugar in the jam, the proportion for our quince jam will be 1kg of quinces for 500g of sugar. You leave quinces to rest and macerate with sugar and, after about one hour, when you are going to make the jam, you will find out sugar will be melting. Start cooking quinces and sugar in a saucepan on a stove, it will take about a couple of hours for the jam. Please, take in mind, you do not have to stir the jam with a spoon, otherwise it will stick at the bottom of the saucepan. When it will start boiling, have a taste of it from time to time, in order to add some sugar if it is necessary. It is up to your personal taste whether quince jam has to be thicker or more liquid. Once you remove the saucepan from the stove, it will keep on dry up for little while. Fill sterilized glass jars with quince jam and screw the airtight lid. Turn the glass jars upside down and leave them in that position for little while, in order to be sure no air will be inside of them.  Your quince jam will be at hand any time you would like to have it for breakfast or for a snack or served with small cheese appetizers. Enjoy it!

There is a kind of satisfaction in making your own quince jam in Autumn season and store this delicacy in small glass jars for tasting it any time you wish throughout the year. You choose the golden fruits by your trusted fruit seller at the weekly food market and, at home, you chop quinces in small pieces without peeling them. Since we do not use to have much sugar in the jam, the proportion for our quince jam  will be 1kg of quinces for 500g of sugar. You leave quinces to rest with sugar and, after about one hour, when you are going to make the jam, you will find out sugar already melting. Start cooking quinces and sugar, it will take about a couple of hours for the jam,. It is important to not steer it with a spoon otherwise the jam will stick at the bottom of the sauce pan.