Hello! We are in the heart of Summer and at this time of the year, by visiting our food stores and markets, it is possible to find gorgeous fragrant Williams pears there. This ancient variety is widely known to be excellent for canned or processed uses. So, let’s bake a cake, which has the fresh taste of Summer and the soft intense spiced fragranceof cocoa and cardamom.
The ingredients we need are: 250 gr ricotta cow milk cheese, 2 eggs, 50 gr organic whole wheat flour, 125 gr sugar, 1 Williams pear, 2 tablespoons of dark (no sugar) cocoa powder, 4 gr baking powder, icing sugar.
Whisk yolks and sugar as first step, then add the ricotta cheese and keep on working the mixture. Secondly, add the flour and the baking powder. Thirdly, peel the pear, make small pieces of it and add them to the smooth mixture. As fourth step, beat the egg whites in an other bowl and then add them to the mixture. Your wrist has to make a flexible rotating movement by going from the bottom up in order to have an airy bubbly mixture.
Pour half of the mixture in an other bowl, then add the cocoa powder and a sprinkle of cardamom in it and whisk.
Finally, grease a baking tin with butter, pour the white mixture first and then the dark chocolate mixture on top of it, in the center. Bake the cake in the oven for about 45/50 minutes 180°C.Leave it to get cool slowly and then serve it to your guests as excellent dessert, perhaps with a glass of fresh home made limoncello.
Enjoy a beautiful weekend everybody and please, keep on staying safe!
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
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!
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.
It was a very special Easter Day, which was spent, most of it, between writing and talking to members of the family and friends. Besides, according to the culinary traditions of my family at Easter time, last night I enjoyed baking a fragrant almond bread ideal to be served at any coffee pause throughout the day or to bring with as a dessert for a picnic now that Spring has come.
The ingredients of the recipe to make the almond bread are:
170 gr cake and pastry flour
100 gr sugar
75 gr butter
3 eggs + a yolk to paint on the surface of the bread
250 ml of white wine
a coffee cup of Alchermes liqueur
100 gr peeled almonds
50 gr hazelnuts
the peel of a lemon
a sprinkle of salt
8 gr baking powder
Start with beating one egg and an albumen with 25 gr sugar and the Alchermes. Then, add 50 gr minced almonds and the hazelnuts, a couple of cloves and work all together until you will have a fluid creamy mixture.
Prepare a second mixture made of flour, one egg and a yolk, a sprinkle of salt, the butter (at this proper, my aunt, who used to enjoy baking this bread and to deliver it to neighbours and members of the family, would have add lard instead of butter), the rest of minced almonds mixed with sugar, the peel of a lemon and the wine. Add the baking powder and work the mixture just a couple of minutes in order to have all ingredients well combined.
Divide the mixture in two parts(help yourself with a rolling pin and little flour) and make two layers for your greased, floured baking tray.
Place the first layer in the baking tray. Please, do not forget to make 1 cm border with the first layer all around the baking tray.
Pour the cream made with the first mixture and then add the second layer on. Seal hermetically, paint some yolk on the surface of the bread, make some decors with a knife.
Place the almond bread in the oven and bake it slowly and gently for about 50 minutes (160°C).
Decor your almond bread for the right occasion, serve it with a couple of spoons of vanilla cream or some ice cream or enjoy it with your preferred drink.
A good Easter Monday and safe new week to everybody!Thank you 🙏💖
Hello! Up on the trees new gems are in bloom and everywhere it is the fragrance of earth and green. Let’s start this first Sunday of Springtime by preparing some small cups of pâte sablée, which we are going to fill with a light ricotta cheese cream and decor with red fruits.
The ingredients we need are: 125 gr of flour, 70 gr of butter, 50 gr of caster sugar, a yolk, a sprinkle of salt, seeds of vanilla, cow milk ricotta cheese, red fruits.
Work a mixture of flour and small cubes of butter with your hands.
Add the caster sugar. Using the caster sugar will help to make a more compact mixture.
Then, it’s the turn of a yolk and a small idea of sea salt.
Mix until the ingredients are all together and then leave the pâte sablée to rest in the fridge for a couples of hours.
Work the mixture without adding much flour, in order to have more humidity, and make little discs of pâte sablée, then place them in buttered moulds.
Prod the surface of each cup with a fork and cover it with a piece of greaseproof paper. Then, add a handful of dried pulses.This will help the surface of pâte sablée to bake well without rising much.
Bake the cups for about ten minutes (180°C) or at least until they get a golden color.
As soon as they get cooler, help yourself with a sac à poche and fill the cups with ricotta cheese cream (prepared with cold cow milk ricotta cheese, seeds of vanilla and some sugar).
Decor with red fruits on top.
Your children will love to have these delicious cups any time you are going to prepare and serve them as a genuine light snack. Wishing a beautiful Spring to everybody and, please, keep on staying safe! ❤