Parsonage Allowance Letter

Chatter Carnival

Ingredients:

• 400 g
• flour 80 g sugar
• 1 egg 2
• egg yolks
• 50 grams of butter
• 3 tablespoons brandy
• salt
• sugar
• oil

Preparation:

1. Pour the flour into a waterfall on the table and in the midst of working 80 gr. of sugar with the eggs, melted butter, salt and brandy.
2. Incorporate the flour and knead.
3. Let stand for 30 minutes.
4. Roll out the dough and cut with a wheel of dough strips and tie them.
5. Fry in hot oil talk.
6. Dip in icing sugar and serve.

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RECIPE TORTELLINI WITH CREAM AND TRUFFLE

Ingredients for 4:

-200 g
tortellini in cream
-20 -1 g -1 white truffle butter
small
-50 gr. grated Parmesan cheese
-nutmeg-


salt and pepper Preparation: Brush thoroughly

the nose, eliminating any remaining earthy, then, with the tool, cut it into very thin strips.
Put a large pan on the stove with the butter and melt over low heat, without leaving it brown.
Cook the tortellini, prepared according to the recipe for tortellini alla bolognese, a pot with plenty of boiling salted water, drain again very al dente. Pour into pan with butter and finish cooking over low heat, add cream and a pinch of nutmeg and stirring gently.
cooked, toss with half the Parmesan and a pinch of pepper, stir well and arrange on a serving plate previously heated. Serve immediately, sprinkled with the remaining grated Parmesan cheese and slices of truffles prepared.

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CABBAGE ROLLS CABBAGE

Ingredients for four people:

• 8 leaves of cabbage
• 10 tablespoons of bread crumbs 5 tablespoons cheese
• 30g. pine nuts
• 30gr.di
• raisins 100 gr. of smoked diced
• Salt to taste Pepper to taste
• olive oil mill
• 2 long green onions chopped
• A couple of slices of salami

Preparation:

In a saucepan bring to a boil water, soak the cabbage already washed, salted, and cook for two minutes.
Helping with the skimmer, past the vegetables from the hot water at room temperature, you have prepared and put into a bowl to drain.
In a container, pour in the breadcrumbs, cheese, pine nuts, raisins, diced smoked cheese, slices of salami cut into small pieces, add salt and pepper
UN oil with the onion mix well.
With this stuffing fill the cabbage leaves, close the form that you can close the rolls, helping with toothpicks.
Place a sheet of parchment paper on a baking tray, lay the rolls, seasoned with a little oil, place in oven at 170 degrees for 20 minutes.

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Baked beans

Ingredients for 4:

400 grams of boiled beans
3
sausage chili (depending on the degree of hotness) 1 clove garlic

1 / 2 glass of wine
200 ml of tomato
Extra virgin olive oil Salt


Procedure:

Boil the beans you have soaked the night before or if you prefer to use the beans already wide cotti.In pan fry in extra virgin olive oil, a big beautiful red pepper and a clove 'aglio.Quando the garlic is golden, lift it and add the crumbled sausage. Fading
sausages with white wine, salt and brown them for a few minutes.
Pour the tomato puree and cook the sauce for several minutes. Finally add
the beans with a few ladles of their water.
Mix and cook the beans to Mexico for another 10 minutes.
Serve the beans in the Mexican accompanying them with shards of toasted bread

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SEMIFREDDO amaretti


Ingredients:
- 200 gr macaroons,
- 4 egg yolks,
- 4 egg whites,
- 100 g of sugar,
- 250 ml of whipping cream,
- In a marsala egg

large bowl, beat the egg yolks with sugar until the mixture is white and fluffy. Stir in the amaretto and marsala finely chopped egg.
soda Whip the egg whites. Whip the cream. Gently incorporate both the compound of macaroons.
Line a mold for plum-cake with plastic wrap, pour the mixture, pareggiatelo with a spatula.
Put in freezer overnight. Turn out the parfait on a platter, decorated with pleasure amaretti or tails of chocolate and serve.

-> alternatively you can use stencils impulse as I did

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SCALLOPS AU GRATIN


Ingredients:
- scallops (if frozen, thawed in advance)
- Breadcrumbs
- extra virgin olive
- salt and pepper
-
parsley - garlic powder if you like

In a small bowl mix the bread crumbs with oil, a pinch of salt, ground pepper, a pinch of garlic powder, a little chopped parsley. The sauce should be fairly smooth.
Put a little sauce on the bottom of a shell, or if you do not have you can use the cups aluminum disposable. Arrange the scallops over and cover with another sauce.
Put in oven at 200 ° C for about twenty minutes. Serve hot.

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PENNE WITH SAUSAGE AND ARTICHOKES

INGREDIENTS:

300 grams of half-PENS
3 artichokes
200 grams of sausage
200 ml of tomato sauce a

bunch of parsley 30 g grated Parmesan
a clove of garlic chives
a

a dl of white wine extra virgin olive oil salt and pepper

PROCEEDINGS

Fry the onion and garlic in 2 tablespoons of oil; add the sausage and artichokes, cleaned and cut into spicchietti and fry well.
Pour the white wine and let it evaporate, add the tomato puree and cook over low heat for 20 minutes. Season with salt and pepper
Cook the penne in half salted water, drain it al dente, pour into a bowl and toss with half the hot sauce.
Transfer to a serving dish, toss with the remaining sauce, sprinkle with chopped parsley and supplemented with grain strips.

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Cous cous party

The cous cous party, or should we say the tabouli 'party, is an original and delicious dishes for the outline for the holidays, and above all a very fast recipe that requires minimal effort, so it is particularly helpful if you arrive at the Christmas lunch or dinner at the last minute. The presence of the pomegranate, then makes a perfect side dish for this very special New Year's Eve, in which case you could also serve as part of a buffet.

Ingredients for the couscous party (serves 8 people) * 675 g.

cous cous
* 100 g.
raisins * 1 / 4 teaspoon ground cinnamon
* 1 / 2 teaspoon paprika
* 1 / 2 teaspoon ground cumin
* 1 / 2 tsp coriander powder * 2 teaspoons

salt * 1 liter of boiling water
* 6 tablespoons chicken broth or vegetable
* 2 tablespoons olive oil, pomegranate

* 1 * 1 handful of coarsely chopped fresh coriander
* salt and freshly ground black pepper or crushed when

taste Preparation: Put

cous cous in a bowl suitable for microwave, add the raisins, spices and salt, and mix together well. Pour the boiling water, cover the bowl with plastic wrap and let stand for fifteen minutes, or at least until the couscous has absorbed all the water completely.

Remove the grainy film and the couscous with a fork. Add the broth and olive oil and mix again. Season with salt and pepper, cover and if needed and go in the microwave for a couple of minutes to heat thoroughly.

Pour the couscous on a serving plate. Cover with pomegranate seeds and fresh coriander and serve.

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Grandma's PIE

Ingredients for the dough: 300 gr

flour

125 g butter 150 g sugar 1 egg


half a sachet of yeast 2 tablespoons brandy 2 tablespoons pine nuts

sugar icing

Ingredients for cream:

575 grams of milk 2 egg


150 g sugar 2 tablespoons flour (or flour almonds)
vanilla powder (vanilla or vial)
zest of 1 lemon

Pasta Preparation:

Prepare the dough as in the preparation of the pie: Cut the cold butter into cubes from the fridge, add the flour, sugar and work with your fingers to create a crumbled. Create a dimple in the center and add egg, baking powder and brandy, mix all the ingredients form a ball and put it in the fridge, wrapped in foil, for at least half an hour.

Cream Preparation:

Pour the milk in a saucepan add the lemon zest and bring to a boil. Apart from beating the egg yolks with sugar, add flour and vanilla. Pour the hot milk mixture to the thread on freshly prepared, stirring constantly. Bring the mixture back over heat and bring to a boil, stirring constantly, until the cream is thickened. Allow to cool.

Pasta Preparation:

Spread 2 / 3 of dough on a mold lined with parchment paper, pour the custard layer with a spoon and cover with remaining dough. Spread the pine nuts and bake at 180 degrees for 25 minutes.
Cool well on a wire rack and sprinkle with powdered sugar before serving.

Tips:

Before the pine nuts over the cake wet with water to prevent burning during cooking

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Roast


Ingredients:

- Chicken breast
- Eggs
- Parsley
- salt
- Ham
- Oil and butter
- Onion
- Nut granular
- Water
- White wine
- Rosemary and sage

Open the chicken breasts, removing the bone. Then get the nice large slices and beat well until they are pretty thin.
Prepare a thin omelette, beat the eggs with a fork, adding a pinch of parsley, salt and pepper. Bake in a nonstick skillet with a little olive oil, taking care to turn halfway through cooking. Remove from pan and wipe dry with a little 'paper towel.
Take a slice of chicken, a slice of ham and lay then on a piece of omelette. Repeat for the other slices of chicken the same process of cutting the cake and ham ends in surplus.
Roll up the slices and tie a stuffed one or two pieces of string. If the slice is great Roast divide into two or three pieces depending on the size that you prefer or you can get get just one slice and make a nice big roast only.
In a pan put the oil, a knob of butter, arrange the roasts and cook for several minutes. Blend with a splash of white wine, then add the diced onion, sage and rosemary, and a little granular nut 'of boiling water. Cover with a lid and cook over medium heat. Check occasionally to cook, however the chicken roasts need to be cooked quite short and still depends on the diameter of the roasts. If necessary add a little more 'water, otherwise uncover and evaporate excess liquid.
Turn off the heat, cut and remove the string and serve.
-> If you have opted for a single roast, cut into slices and serve sprinkled with a little 'sauce for cooking.

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FUSILLI ROLLED CHICKEN WITH VEGETABLES JULIENNE


Ingredients:
- Short pasta
- Water
- Sale

- Carrots
- Zucchini
- Celery
- Extra virgin olive
- Nut granular
- Ready for garlic / oil / pepper (garlic, pepper, oregano .. I purchase already mixed)
- Parmigiano

Bring salted water to a boil and toss the pasta.
Meanwhile prepare the sauce.
Prepare a julienne of mixed vegetables, cut into strips or grated cheese grater with large holes in carrot, zucchini and celery. The vegetables should be washed before of course, peel and cut out a potato peeler into pieces about 4 cm, not to get too long strips. In a
saltapasta, pour hot oil over high heat and add the vegetables, let them cook for few minutes by adding the mixed aromas. Put a little 'cube and a tablespoon of granulated cooking water to melt it. Cook the vegetables until the dough reaches the desired doneness.
Drain the pasta and pour pasta in the jumps. If you still need to add a drizzle of raw oil and whisk well. Grated on a fine grated parmesan cheese and mix further.
Serve immediately.

-> zucchini I confess that I use only the green part .. most spectacular and soda.

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CHICKEN WITH CREAM, MUSHROOMS AND BASMATI RICE TO


Ingredients:
-
chicken breast - 1 carton of cream
- mushrooms (fresh or even trade in tin boxes purchased)
- Sale
- White pepper
- Rice basmati (or also suitable for regular rice boiled)

Cut the chicken breast into cubes of medium size.
Meanwhile boil the rice in salted water.
In a pan pour a little oil or butter and the chicken and cook for several minutes, until all cubes will not be undercooked inside. Add the mushrooms, drained from their juice and season well for two or three minutes. Add cream, salt and pepper and let thicken a bit 'fluid.
When the rice has reached the point of cooking time, drain and with the help of a ladle or a mold pour into individual dishes. Pour a ladle of chicken next with cream and mushrooms and serve.

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Struffoli Neapolitans

Ingredients For the dough: 700 gr flour
00

100 g sugar 150 g butter

4 eggs 1 cup of brandy or rum or limoncello

aroma of vanilla oil (for frying)

Pinch of salt 15 g baking powder (optional)

To decorate: 400 grams of honey or sweets
Codette colored
100 gr candied orange

procedure on a work surface to put a mound the flour and add the sugar, eggs, butter softened, vanilla, liqueur and a pinch of salt (only if you put the yeast you want to get the struffoli softer).
Knead until you get un'impasto smooth and chill, wrapped in plastic wrap to rest for at least two hours.
With the dough balls by forming many small strips and then cut to a length of 1 cm. Arrange the balls obtained in a plane with plenty of free flour soprapporle.
Take a few balls at a time and with a sieve to remove the flour. Fry in hot oil without letting it brown too much and putting them drain on paper towels to dry. Soften the
honey, putting it in a pot on the fire. Once the honey is completely melted remove from heat and pour into the struffoli just cooked.
Mix well but gently and add half of sweets and candies.
Pour into a dish and garnish adding the remaining sweets and candies.

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Focaccia with Pesto Pasta and growth

Serves 4 Ingredients:

• 500 grams of dough, 450 g of growth
• ,
• 250 grams of pesto, olive oil to taste

Difficulty: easy. Preparation: 30 minutes.

Preparation:

Preheat the oven to 200 degrees. Cut the growth in small pieces. Divide the dough into eight pieces and pull them into eight thin disks. Grease a baking sheet and arrange the circles of dough. Stuff the center of each of the pieces of cheese and seal with high four discs of dough, fold the edges inside, press them with your fingers to seal the surface and sprinkle each cake with a little oil.
Bake and cook for 20 minutes. Then remove the cakes from the oven and arrange on plates. Sprinkle the surface with the pesto and serve immediately.

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Brisèe

Ingredients:
250 grams of flour, 100 grams of butter
,
60 ml of cold water, 1 teaspoon salt
.

Procedure:

Pour into a bowl or on a pastry flour, put the butter in the center of the dough into pieces and the dough rendetre grainy.
Add salt and water and knead until mixture is smooth.
Form a ball with the dough, wrap in plastic wrap and let rest brisee the dough in the refrigerator for 1 hour before using.
Spread the mixture on a floured surface and use it as a base for your pies.

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MINI CHEESECAKE BERRY


Ingredients:
- 100 GR. DRY TYPE
DIGESTIVE BISCUITS - 50 OZ. BUTTER
- 200 GR.
cream - 1 PACKET PREPARATION FOR pannacotta
- 300 ML. MILK

Finely chop cookies. Add the melted butter and mix well.
Place the dough on the bottom of selected molds, compacted well (I used a silicone mold multiforme, but dovendolo transform and then tilt back to this recipe is not ideal). Refrigerate for several hours.
Pour the cream and milk in a saucepan, bring to boil, remove from heat and add the preparation for panna cotta. Cook for another 4 / 5 minutes on medium heat and pour into the molds, on the basis of previously prepared cookie. Refrigerate for several hours.
Remove the mold, place cheesecake in each dish to serve with sauce and garnish with berries.

-> The cheesecake are sometimes made with ricotta cheese or a cheese like Philadelphia and then baked in, but I prefer this version over the pannacotta with fresh.

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LEMON CAKE

Ingredients: Cake

• 120 grams of flour 50 grams of starch
• 150g sugar 3 eggs and 2 egg yolks 50 g butter
• 3 lemons
• a pinch of salt 100 grams of ground almonds Icing

• 250/300 cl of water, lemon slices
• 5
• sugar to taste.

Melt the butter in a double boiler and let cool.
Meanwhile, whisk the eggs and sugar until they become a thick, well-inflated (type sponge). Grate the peel of one lemon and squeeze into the mixture, chop the almonds.
When the cream and egg 'ready add the flour and starch with a sieve and using top-down spoon to incorporate air into the mixture. Carefully add all other ingredients.

I used to be a form of silicone pluncake, otherwise you can use baking paper wet and wrung out, cook in oven at 170 ° about 35 '/ 40'. Check with your finger over the part with the toothpick and not otherwise deflates.

For the glaze used on a 250/300 cl of water, 5 slices of lemon and sugar to taste. Cook over low heat, stirring, until the liquid becomes frothy. Just begins to thicken, turn off and pour over the cake.