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!
Christmas season is at the end with religious celebrations on this January 6th 2021 and, in Italy, children love in particular way this holiday and wait with great enthusiasm and wonder for the arrival of “la befana”, a folkloristic character of the ancient tales, that is an old lady flying on a magic besom to bring toys to them.
On this occasion, we have prepared some little disks of excellent fine 70% dark chocolate with a range of tastes of dried fruit and spices on top. Because of the choice of ingredients, these delicacies might be a different version of “mediants au chocolat”, which represent an ancient tradition for the French pâtisserie.
For preparing them, you need chocolate (250g), the one you like best, be dark chocolate, or white or milk chocolate. Choose and chop some dried fruit (100gr) to top on the disks: we used apricots, almonds, pistachios, hazelnuts, sesame. Then, mix these latter all together. Temper the chocolate and when it reaches the right temperatures in the process, use a soup spoon to make small disks on greaseproof paper sheets, then sprinkle the chosen dried fruit, adding cinnamon, cardamom, hot pepper powder on top. Place your chocolate disks in the fridge to get them cooler. Then, out of the fridge, remove them from the greaseproof paper sheet and serve them with a good cup of warm tea or coffee to your guests. It would be a good idea to store them accurately in a tin box and keep in a cool place for 4-5 days.
Many thanks and now let’s enjoy a long walk in the new year. Stay safe, everybody! ❤
Merry Christmas, everybody! It is time to sit by the fireplace, in good company of a beautiful book written by J.R.R. Tolkien and posthumously published for the first time in 1976, “The Father Christmas Letters“, while enjoying the pleasure of tasting a warm creamy zabaglione prepared with a hint of Armagnac, a sprinkle of cocoa and tiny slivers of dark chocolate on top. The recipe of zabaglione is simple and you need only very few ingredients for enjoying this delicious cream.
Ingredients for 4 people:6 yolks, 50 gr of icing sugar, 4 soup spoons of Armagnac, a knob of butter, a tea spoon of (bitter) cocoa, a tea spoon of tiny slivers of dark chocolate.
Heat in a bain-marie yolks, icing sugar and armagnac. Beat the ingredients for at least 15 minutes by using a blender. When the cream is thick, add a knob of butter. Remove the bowl from the cooker and the bain-marie, keep on beating and whip the zabaione for more 15 minutes. Serve the warm cream in cups, add a sprinkle of cocoa and slivers of dark chocolate on top. Enjoy it!
Many thanks. I hope you all are well and wish a beautiful Christmas day. Please, stay safe, everybody. God Jul! ❤
Here we are, Christmas is knocking at the door again and we already know it will be a very special season for all of us. Even though it won’t be often possible to behave as usual, that is expressing our love by hugging members of family and loved ones, we wish all of them to be safe and in our heart as always. In the mood to keep everybody closer to our thoughts and in the respect of a long family tradition for cooking and baking at Christmas time, we had a cosy first Sunday afternoon of Advent in the kitchen and made a delicious soft heart of vanilla and chocolate to have with a warm cup of tea. As you will see the recipe is pretty simple and it will be a delicious dessert loved by children and “older children”.Ingredients we need:
100 gr castor sugar (make your own), 2 eggs, 175 gr flour, 100 gr butter, 40 gr almonds meal (make your own), 60 gr crème fraîche, 8 gr baking powder, 2 soup spoons bitter cocoa, 2 soup spoons vanilla icing sugar, a coffee spoon of cardamom.
Choose the cake tin you prefer and place it in the fridge for 30 minutes. Once you are to use it for the mixture, grease it inside with butter and sprinkle it with flour at first.
Mix castor sugar and eggs. Add flour, butter, almonds meal, crème fraîche and baking powder. Mix and beat with energy in order to have a very smooth mixture. Help yourself with a fork or a whisk or even use a whisk beater machine.
Pour the mixture in two different bowls. In the first bowl add cocoa and cardamom and mix all together. In the second bowl, add vanilla icing sugar and mix all together again. Add some milk if the mixture is too thick and it will turn to be more creamy and softer.
First, pour the vanilla mixture in the baking tin, then add the chocolate mixture on the surface of the vanilla mixture. Be careful to not touch the baking tin along its borders. Add a sprinkle of almond slivers on the surface of the cake.
Place the cake in the preheated 160°C oven for about 30 minutes. Once you see it looks golden, turn the oven off and leave the cake in it still for about 10/15 minutes.
This soft delicacy can be an excellent idea as a dessert served with a good warm cup of tea or coffee during a coffee pause or even after dinner paired with a spoon of vanilla cream.
Let’s enjoy the beginning of this Christmas season and wish a beautiful December month to everybody! ❤