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!
Soon it will be May and days are filled with beautiful light longer. I find that staying in the open air and working in the garden be invigorating. It is almost time for dinner and this composition of crisp vegetables paired with a warm creamy goat milked tomino cheese on soft flat bread might be very fast to be prepared and a delicious dish to be served and enjoy by sitting in the verandah. Would you like to join for dinner?You are welcome ✨🌷✨🌷✨🌷✨
Bald wird es Mai sein und die Tage sind länger mit schönem Licht gefüllt. Ich finde, daß es belebend ist, im Freien zu bleiben und im Garten zu arbeiten. Bald ist es Zeit für das Abendessen und diese Komposition von knackendem Gemüse mit einem warmen cremigen “Tomino” Ziegenkäse auf weichem Fladenbrot könnte sehr schnell zubereitet werden und ein köstliches Gericht serviert werden, um in der Veranda zu genießen. Möchten Sie zum Abendessen mitmachen? Bitte ✨🌷✨🌷✨🌷✨
While it was and still it is pretty hot outside, we took our own time for preparing a tart with home made blueberry jam this afternoon. It will be an excellent dessert served as a snack in the middle of the day, even better with a cup of coffee or tea, or after dinner, or perhaps for the morning breakfast. The recipe has few ingredients and it is easy to make it.
Ingredients for preparing the tart: 300 gr all-purpose flour, 120 gr butter, 120 gr sugar, 2 eggs, about 9 gr baking powder, a sprinkle of salt, the grated peel of a lemon.
In a bowl, mix well flour, sugar, baking powder, salt, the grated peel of lemon.Add the butter in small pieces in the bowl, work it until it is homogeneously melted with the other ingredients. In the end, add the eggs and keep on working with your hands until you have a well done compact mixture. Save it to rest in the fridge for an hour.
Prepare a couple of sheets of greaseproof paper the size of the baking tray you are going to use for baking the tart. Out from the fridge, place more than half of the solid short pastry in the middle, between the two sheets and, helping yourself with a rolling pin, make a disk a bit larger than the size/diameter of the baking tray.Remove the upper sheet and fix the disk of short pastry in the baking tray.Spread the blueberry jam on the surface of the disk.Make long ribbons (about 5 mm high) using the rest of the short pastry and decor the tart. Bake the tart in the oven for 35/40 minutes 180°C. Serve the tart with some vanilla cream if you prefer or the way you like it. Many thanks and enjoy the weekend, everybody ❤
Hello! Looking back at these pics I took some time ago, it still seems to me to feel the vibrant atmosphere of my journey in Stockholm, where, it is easy to reach places by taking the subway and then having long walks for enjoying, with traveller’s heart filled with wonder, local art, architecture, food, design, nature and people. Here, in Södermalm, firstly I got to Bellmansgatan and to the bridge made of iron, where Mariahissen is. Then, just few steps away from there, I did enjoy the magnificent view of Riddarholmskyrkan on Riddarholmen and the whole Gamla Stan from the romantic walking path of Monteliusvägen.
At the moment, while we wait to be back soon on travel, let’s keep on being safe, by taking care of ourselves and of those around us. Thank you ❤ .
Soon it’s gonna be Summer again and we love staying in the open air, living the cosy moments of conviviality with family and friends around a table or, even better, sitting on the grass for enjoying a picnic. At this proper, stuffed zucchini flowers, fried and served warm, might be an inviting and very welcome appetizer. Here to follow we have got the ingredients and few steps for the execution of the dish.
20 zucchini flowers
500 gr cow milk ricotta cheese
25 gr parmigiano + 25 gr rodez cheese
50 gr mortadella Bologna
10 green big olives
flour and cold sparkling water for the batter
peanut oil to fry
salt and black powder pepper.
prepare the stuffing mixing the ricotta cheese, grated cheese, a sprinkle of salt and pepper, minced olives and mortadella.
Wash the zucchini flowers and dry gently them on a sheet of blotting paper.
Prepare a thick batter made with flour and cold sparkling water, add a sprinkle of salt and leave it to rest for 10/15 minutes.
In the meanwhile, stuff the zucchini flowers with the mixture (help yourself with a tea spoon) and accurately close them.
Warm the oil in a frying pan.
Dip each stuffed zucchini flower in the batter at first and then fry it in the oil.
Serve the stuffed zucchini flowers as entrée with a glass of wine you prefer and enjoy the picnic.