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English apple pie (apple pie)

By dint of seeing in American movies I got curious to taste it.
Thanks to the Internet for recipes they are found in abundance, I chose this one.
The fastest way to make and use the pastry crust ready, otherwise, who groped may want to try (like I did ... and it shows) to make the grass roots.

Ingredients: 2 apples

frog

75 grams of sugar

2 teaspoons ground cinnamon

400 g short crust pastry

Preparation: Slice the apples

a bit 'thick mix with sugar and cinnamon. Roll out the pastry crust rested in a layer of about 3 mm thick. Grease a baking dish for "pie" and have half the pastry on the bottom. Line up the slices of apples crossed. Moisten the edges of the pastry and put on without pressing the other half. Knead the trimmings and cut into thin slices to be applied along the edges of the cake. Prick the surface of the cake with a fork and practice at the center a screwdriver. Bake for about half an hour at 220 degrees.

Sprinkle with powdered sugar.

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Ingredients:

350 grams of flour 1 cup sugar 3 eggs

a glass of rum (or alchermes)
1 / 2 orange squeezed

a pinch of salt 1 / 2 tablespoon baking
1 cup oil (or 50 g butter)


oil for frying Preparation:
Beat eggs with sugar. Add the oil, liquor, orange juice, salt, and gradually the flour. Mix well until dough is thick and smooth.
Finally put the yeast.
Take a narrow pot and fill halfway with oil. Using a teaspoon of oil cloth, take some 'compound, and (with the help of another teaspoon) push in hot oil.
will be formed almost immediately Palletta pasta, wait a while and rigiratela with a fork. As soon as it is golden on all sides with a wooden spoon, drain drip by as much oil as possible and put it in a tray full of sugar. After having rolled in sugar and put it on a plate, cover with parchment paper.
Repeat until all the dough.

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bread dumplings and spinach (or cheese)

INGREDIENTS

- stale bread (5 rolls around),
- Spinach,
- 1 egg,
- 1 / 2 cups milk or broth about
- 100 g of grated parmesan cheese,
- 100 g of butter,
- white flour,
- breadcrumbs,
- sage leaves,
- nutmeg,
- salt

Cut bread into cubes, put them in a bowl and pour a little 'hot milk (or broth if you prefer, I prefer the broth flavor is so already). Cover and let stand for fifteen minutes.
In the meantime boil the spinach for 10 minutes, drain, squeeze them well, chop finely.
In a bowl, mix spinach, squeezed bread, the beaten egg with a fork for a moment, half of grated cheese, nutmeg and a sprinkling of flour. Season with salt. If you like you can add freshly ground pepper and a pinch of garlic powder.
The dough should be soft but firm, if necessary, add the breadcrumbs to dry rather fine-grained a bit '.
With the help of a little 'flour and a spoon shaped dumplings, the size you prefer (I prefer them a bit' large so as to better adjust the doses per person ..).
Boil in salted water to a light boil, drain as they rise to the surface and collect them on a platter kept warm.
In a small saucepan melt the remaining butter left, insaporitevi the sage leaves for a few minutes and pour over gnocchi, sprinkle with the remaining parmesan and serve hot at the table.

-> The amounts of ingredients are approximate because depending on the size of bread and how much you want to be green .. You can add more or less spinach.

-> If you do not like spinach, do not put them and add their own instead of semi-hard cheese, diced or you can make it a bit 'with spinach and a little' cheese as I did in the photo ..

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PASTRY CREAM SPONGE CAKE

Ingredients:
- 80 gr.
flour - 80 gr.
potato starch - 150 g sugar
-
6 eggs - butter

In a bowl mix the egg yolks with sugar. Gently add the egg whites until stiff.
Add to the mix the flour and starch gradually.
Pour the mixture into a buttered cake pan before (if you want to make a rectangular rorolo stuffed), and bake in preheated oven at 180 degrees for about 40 minutes.

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Ingredients:
- 1 / 2 cups milk
- 100 g sugar
- 4
yolks - 30 g flour
- lemon peel

Work the yolks with the sugar, then add the flour.
Pour gradually the boiling milk (where you put the lemon zest or vanilla if you prefer), stirring constantly to prevent lumps.
Put on the stove, stirring and then sobbolire quota for 3-4 minutes. Let cool.
-> Ideal for filling cream puffs, cannon of puff pastry, puff pastry tarts and many other cakes!

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MARGHERITA

Ingredients:
- 150 gr.
flour - 50 gr. starch
- 100 gr.
of butter - 200 gr.
sugar - 6 eggs
-
1 lemon - salt

Work the yolks with the sugar. Gradually add the flour and starch, melted butter, a pinch of salt and the grated rind of a lemon. Stir in the egg whites
ilcomposto, stirring from bottom up gently so that the whites do not deflate.
Pour the mixture into a baking pan previously greased. Bake in preheated oven at 180 degrees for 30-35 minutes.
This cake can be served dusted with icing sugar or divided in horizontal layers, and filled with jam or cream (also at different layers of color)

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Ingredients:
- 200 gr.
flour - 100 gr.
sugar - 100 gr.
butter - 2 egg
-
lemon peel - salt

Soften the butter. Place the flour and sugar. In the center put on your butter, egg yolks, lemon rind and a pinch of salt.
Mix ingredients well and knead.
Wrap the dough in plastic wrap and let sit for about an hour in the refrigerator.
-> To get the cookies: Roll out the pastry dough with the help of rolling pin and cut out desired shapes with molds. Inform on baking sheet covered with baking paper at 180 degrees for a few minutes, until lightly golden in color will. You can spread the biscuits with a layer of jam on top of each other and combining them and dust them with powdered sugar or dip one end in a glaze gioccolato, or velarli with a colored glaze ..

-> To get a base for the cake: Place the mixture into the buttered cake pan and flatten to previously to cover fully the fund. Bucherellatelo to avoid swells and bake in preheated oven at 180 ° C for about 20 minutes. You can fill with pastry cream and fresh fruit or with a thin layer of jam and fruit.

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SHORT PASTRY CREAM FRUIT


Ingredients:
- 600 gr. clean fresh fruit (strawberries, cherries, melons, peaches ..)
- 200 ml. of cream to assemble
- a drop of milk
- 100 gr. some sugar (adjust the amount of sugar depending on sweetness of fruit choice)
- a splash of lemon


Place all ingredients in blender and blend for one minute.
Put in ice cream until the cream has not achieved the desired consistency.

-> using frozen fruit (like strawberries or fruit wood), get a smoothie after you have fairly thick consistency. If you want you can already serve as sorbet!

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GENOVESE PESTO MAYONNAISE

Ingredients:
- 80 g basil leaves
- 50 grams of Parmesan
- 30 g pecorino
- 30 grams of pine nuts
- 150 grams of extra virgin olive
- 1 clove garlic
- salt

Wash the basil and dry it well, trying not dented. Put in blender
Parmesan, pecorino, pine nuts, garlic and basil and blend for a few seconds (20 seconds).
Combine the oil and salt and blend for a few seconds.

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Ingredients:

- 2 eggs and 1 egg yolk
- 500 grams of olive oil
- 30 grams of white vinegar
-
lemon juice - pinch of salt

Place in the bowl of the blender eggs, lemon juice, salt and vinegar and blend for one minute. While the blender is already running, pour in the oil seals.
Remove the sauce and serve.

-> Eggs should be at room temperature.

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pizza dough

Ingredients:
- 600 gr.
flour - 320 gr.
of warm water - 20 grams of olive oil
- a cube of yeast
- 10 grams of salt
- 10 gr. Dissolve the sugar

cube of yeast in a little 'of the 320 grams of warm water. In a large bowl
better add the flour and salt and mix.
Then add sugar and water with the dissolved yeast and mix.
Add the remaining oil and the water (take a sip from the mixture and add it only if you ask) and knead vigorously by hand or with the help of a mixer. If the dough should be sticky hands and anointing with oil a rolling pin. (Other harden the flour mixture.)
Cover the dough in the bowl with plastic wrap and let rise for about 45 minutes. Mix a little 'always covered and let rise for another 45 minutes.
A leavened dough will be more digestible.
Spread the mixture on a baking tray covered with baking paper thickness you like (I make 2 pans with these doses).
Stuff to your liking and bake for 20-25 min at 220 ° (after 10 minutes lower than 200 °)

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Apple Pie crust

"Classic," in liquor, "" English "," how did the grandmother "... in whatever way you want to call it one of the most popular cakes ever.

This is a recipe for apple pie that I make more often and I must say by popular demand!

Ingredients: 4 apples golden

200 grams of sugar (40g mix are all ' mixture of apples)

300 grams of flour 100 gr + 25 gr of butter to cover

3 eggs 1 lemon (zest and the juice)

1 tablespoon baking

Cinnamon (to regulate the amount depending on your taste)

½ cup of rum (if desired)

Preparation:

Peel apples and cut into slices not too thin, infuse with the juice of one lemon, 40 g sugar and cinnamon.

Beat the eggs with the remaining sugar, add flour, butter, lemon rind, rum and baking powder. Mix with apples keeping by a dozen slices of regular ones.

Pour the mixture into a greased baking sheet. Arrange the remaining slices around the pie.

Bake at 220 degrees for about 45 minutes.

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U reusable labels is to create cakes and salty, the dough crust, puff pastry with the , remains one of the basic preparations that every true chef know. Today is ready in almost all supermarkets, but like all things made with their hands, when you can bring to the table something done completely by us, there is a different satisfaction!

Ingredients:

250 grams of flour 175 g butter softened

a pinch of salt

enough cold water

Preparation:

the butter with a little water to soften it, mix with the flour and salt. Flatten pasta in the shape of elongated rectangle, fold the dough into three (this, as in the processing of pastry, is called to give a ride) and allow to stand half an hour. Roll out again with a rolling pin and fold again into three. Repeat for 2 ½ laps.

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TARTINI ROLL


Ingredients:

-
bread for sandwiches - like Philadelphia cream cheese
- or bacon Another sliced \u200b\u200b
- rocket
- transparent film

Place a slice of bread of the sandwiches on the film, sometimes passing over crush with a rolling pin.
spread one thin layer of cheese (you can use the white base, or one flavored with herbs or olives).
put on it a few slices of cold cuts and salad leaves.
With the help of the film roll up the bread tightly, resulting in a sausage. Put in refrigerator for about ten minutes.
then cut into slices about 1.5 cm thick and arrange on a platter and serve immediately or refrigerate covered if they are to be served later.
An interesting variation may be to spread an even layer of black olive paste instead of a rocket or replace the bacon with ham or ham, or to use for salmon and chives, blue cheese or mascarpone ..

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Ingredients:

-
bread for bruschetta - tomatoes (in season I recommend the beef heart, off-season cherry or plum)
- salt
-
pepper - oregano or basil
- extra virgin olive oil '

oil Dice the tomatoes (If you use the big ones and make them lose a good bit of water and vegetation salandoli scocciolare already making cuts in a colander). Season with a little oil, salt, pepper and oregano.
Distribute the tomatoes over the bread toasted and cut into pieces the size you prefer.
E 'can also use the croutons and serve as an appetizer.
-> For a more flavorful bruschetta, rub a clove of garlic on the bread before you toast it.

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ROASTED TOMATO BRUSCHETTA ROLLED VEAL


Ingredients:

- 1 slice of veal (cover)
-
1 or 2 eggs - 3 slices of ham
- Chopped onion
- Oil
- 1 knob of butter
- Ariosto
- 1 cup.
white wine - a full glass of water
- 1 nut
- Sage and rosemary

Prepare an omelette low beating eggs and adding a pinch of salt and Ariosto. Allow to cool.
Take the slice of veal and arrange the slices of ham. Then put the omelette on top of ham and roll up the meat. If you wish, you can also add a layer of spinach and basted in butter and seasoned with a sprinkling of parmesan cheese in order to create a layer of another color within the slice of roast. Wire
well with kitchen string.
Heat a drizzle of olive oil and a knob of butter. Add the meat sprinkled formerly ariosto and brown well on all sides. Fading in the white wine. Add the chopped onion, nuts, sage and rosemary and boiling water. Cover and cook for about 25 minutes in pressure cooker.
Remove the meat, cover with a sheet of aluminum foil and let cool in refrigerator. When cold, slice and place it in a sauce pan with the cooking.
If the gravy should be too runny, add it to the meat before you can whip with blender so that it thickens a little onion 'or add a teaspoon of flour and blend to avoid lumps.

-> Try using a red wine for blending, such as a teroldego .. the sauce will be much more colorful and tasty! if in addition to the onion and add celery and carrot (which shake) the sauce will become much more dense!

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PIZZETTI pastry



Ingredients:

- puff pastry ready
- tomato pulp
- cheese type Galbanino
- capers, olives, ham, tuna or other ingredients
to stuff you like -
oregano - salt

Roll out the dough and with the help of a glass cutter or a stencil shaped how you can derive many pizzas.
a tsp of tomato and a piece of cheese on each pizza. Fill with ingredients you like then alternating slices of ham, olives, artichoke hearts ..
Add a pinch of oregano and salt. Inform
to 200 ° C for a few minutes (about 10), until the pizzas are nonn swollen and lightly browned. Serve warm with the cuts
advanced, you can wrap a mini-sausage or olive pitted and cut so other snacks for your aperitif.

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TARTINI



Ingredients:
-
bread for sandwiches - mayonnaise in a tube (to taste can be alternated with cocktail sauce, tartar sauce, tuna sauce)
- vegetable pickles (pitted olives, artichokes, onions, capers, cucumbers, red and yellow peppers ..)
-
slices - sliced \u200b\u200bmixed meats (ham and / or ham, bacon, salami, mortadella, sausage)
-

toothpicks Cut the bread of the sandwiches in triangles (or 's help of a cutter molds flower / heart / star ..).
Spread bread with mayonnaise or alternating with the other sauces. Fill as desired, with pieces of assorted meats, adding pieces of cheese slices, garnished with mayonnaise points on which you have the pieces of pickles / pickle. Then stick a toothpick in the center to the outlet. (See photo)
Refrigerate and serve cold.
not prepare too early or sauces are likely to darken.

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HAM AND ASPARAGUS PIE (Quiche type Lorraine)


Ingredients:

- a disc of puff pastry ready
-
3 eggs - 1 cup cream
- grated cheese.
- salt and white pepper
- ham cubes or strips
- boiled asparagus pieces

Place the pastry in a tart pan low type. Spread the inside with bits of ham asparagus.
Prepare the sauce. Beat eggs in a bowl, add the cream, salt and pepper. Add a little 'cheese grated (3 / 4 tablespoons). Mix well and pour the mixture into the pan.
Bake for about 25 min to 180 C °.
You may want to vary the recipe by substituting ham and asparagus with bacon and fontina cheese, or zucchini, or with salmon and chives, or artichokes or peas .. or whatever you like, keeping the cream and eggs.