tag:blogger.com,1999:blog-60083434011195095032024-03-25T17:57:40.025+04:00KITCHEN IN THE SANDAnonymoushttp://www.blogger.com/profile/07701665042051547573noreply@blogger.comBlogger112125tag:blogger.com,1999:blog-6008343401119509503.post-59185908908063749862016-05-19T15:58:00.001+04:002016-05-19T15:59:36.251+04:00Spicy creamy carrot soup with carasau bread <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggLJYQ1MBdfXahRk_VpOjxPCWgpRtHMCM2bi_lUIigdBwLMY0xWQ1_YwUcLTWW3LJnMI_rziXxcgAwABs6X5EWx0Fj3lsGzOj2EIJPtoTDVPYXY-Sa4fE16WDGT50zAmG87NXkXpUihg/s1600/110_Spicy+creamy+carrot+soup+with+carasau+bread+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Spicy creamy carrot soup with carasau bread" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggLJYQ1MBdfXahRk_VpOjxPCWgpRtHMCM2bi_lUIigdBwLMY0xWQ1_YwUcLTWW3LJnMI_rziXxcgAwABs6X5EWx0Fj3lsGzOj2EIJPtoTDVPYXY-Sa4fE16WDGT50zAmG87NXkXpUihg/s1600/110_Spicy+creamy+carrot+soup+with+carasau+bread+1.jpg" title="Spicy creamy carrot soup with carasau bread" /></a></div>
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If you follow my Instagram account <a href="https://www.instagram.com/francesca_verrucci/" target="_blank"><span style="color: #444444;"><b>@francesca_verrucci</b></span></a> you'd probably noticed that I make soups, mainly of the creamy variety, very
often.</div>
<div class="MsoPlainText">
But I have almost no soup recipe published on the blog so
far (with the exception of this <b><span style="color: #444444;"><a href="http://kitcheninthesand.blogspot.com/2015/04/pappa-al-pomodoro-tuscan-tomato-and.html" target="_blank">pappa al pomodoro</a></span></b>). And the reason is that in
most cases my soups are the result of improvised recipes, created on the basis
of the vegetables I have on hand at the moment - usually seasonal - and, let's
say, the mood of the day (simple vs complex, rich vs light, spicy vs mild,
smooth vs crunchy).</div>
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<br /></div>
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The result of this <i>modus operandi</i>?</div>
<div class="MsoPlainText">
On average a good dinner, with several cases of
unexpectedly delicious dishes.</div>
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Some iPhone pictures taken just before eating the soup,
that means bad artificial light (I usually make soups for dinner), zero
styling, impromptu food arrangement, and not much time to take photos (just
imagine to have somebody with the spoon in his hand, waiting for you to finish
and sit at the table to start eating - and I don't like to eat cold food
either).</div>
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Few Instagram posts - of course only when pictures are
at least decent.</div>
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And ... no written recipe.<br />
<a name='more'></a></div>
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What a shame, especially for those soups really deserving
to be made again!</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO1IlvWF-uQswnPBl8NDAEkDw8ehU4YWOcAzh5LSDCy0rdaQIjCbRG9GD0P7jW_ZTR-qKdtYV2llok-C2J4EVIkpsle-UceauVjyrScNwUmvw5txvd4aig7RBX_TGmJvCqLBs8JaOcgA/s1600/110_Spicy+creamy+carrot+soup+with+carasau+bread+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Spicy creamy carrot soup with carasau bread" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO1IlvWF-uQswnPBl8NDAEkDw8ehU4YWOcAzh5LSDCy0rdaQIjCbRG9GD0P7jW_ZTR-qKdtYV2llok-C2J4EVIkpsle-UceauVjyrScNwUmvw5txvd4aig7RBX_TGmJvCqLBs8JaOcgA/s1600/110_Spicy+creamy+carrot+soup+with+carasau+bread+2.jpg" title="Spicy creamy carrot soup with carasau bread" /></a></div>
<br /></div>
<div class="MsoPlainText">
So I've decided to change approach: when I make a new,
untested soup from scratch, I take note of, at least, ingredients and
quantities used, taste and, if the result is satisfying, write down also the
preparation method in order to have the whole recipe for the future and, sooner
or later, share it on the blog in case someone would like to try it (I've
actually received some recipe requests for dishes shared on Instagram).</div>
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And of course take proper pictures (not at the dining
table).</div>
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This might not be an orthodox recipe testing process but
the result is anyway a properly written recipe, including all the ingredients
and their respective amounts as well as the preparation steps.</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUYs9Sg0zvJDz_7EfLCwuVQBnNl0TuY0EhxFP-Zix2jWQvHQ7jc2QQwS6EA2Tfm6k21Jdcx6wlg7DYm9w9G8fCdYJx660GjGnN0LC9lrRdYX18v4veRCpkdto_ZWz3wslUXtGOTsf58w/s1600/110_Spicy+creamy+carrot+soup+with+carasau+bread+3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Spicy creamy carrot soup with carasau bread" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUYs9Sg0zvJDz_7EfLCwuVQBnNl0TuY0EhxFP-Zix2jWQvHQ7jc2QQwS6EA2Tfm6k21Jdcx6wlg7DYm9w9G8fCdYJx660GjGnN0LC9lrRdYX18v4veRCpkdto_ZWz3wslUXtGOTsf58w/s1600/110_Spicy+creamy+carrot+soup+with+carasau+bread+3.jpg" title="Spicy creamy carrot soup with carasau bread" /></a></div>
<br /></div>
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The creamy carrot soup of this post is the first of the
recipes born out of this "creative process" of mine. </div>
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And I am glad to share it on the blog because it is
really tasty. </div>
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And easy to make. </div>
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And light and healthy.</div>
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Curious to read the recipe?</div>
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Just one more thing.</div>
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<br />
To garnish the soup I used <i>carasau </i>bread, a thin crispy
flatbread typical of Sardinia. I like to drizzle some extra virgin olive oil on
top, sometimes along with a pinch of flaky salt, and bake for few minutes until
it turns golden brown. I find it delicious with soups as it adds some
crunchiness but it is actually good also on its own as a simple snack (much
much healthier than crisps, for example).</div>
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In case you are not able to find <i>carasau </i>bread you can
replace with any cracker-like bread, such as matzo, or toast a very thin flat
bread you have on hand, like tortilla for example, until it is golden and
crispy and breaks apart easily.</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGuUYeAMExL2YcX88l_nySmyf0HUPc7V11TI9kvCnFKbr_Y46gTRsHpcAhJTEjCnCVjEZ8szcHxmU0AXX6-h2_5Lee330-hpYlgyAdHMMvDzGIBv06e62tTdv7yRvtYcDnOE7cfdERYw/s1600/110_Spicy+creamy+carrot+soup+with+carasau+bread+4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Spicy creamy carrot soup with carasau bread" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGuUYeAMExL2YcX88l_nySmyf0HUPc7V11TI9kvCnFKbr_Y46gTRsHpcAhJTEjCnCVjEZ8szcHxmU0AXX6-h2_5Lee330-hpYlgyAdHMMvDzGIBv06e62tTdv7yRvtYcDnOE7cfdERYw/s1600/110_Spicy+creamy+carrot+soup+with+carasau+bread+4.jpg" title="Spicy creamy carrot soup with carasau bread" /></a></div>
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span lang="EN-US">Spicy creamy carrot soup with carasau bread<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">serves 4 <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">800 g carrots<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">150 g potato<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">3 shallots<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">red chili<o:p></o:p></span></div>
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<span lang="EN-US">fresh mint<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">plain creamy yogurt<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">carasau bread<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">extra-virgin olive oil<o:p></o:p></span></div>
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<br /></div>
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<span lang="EN-US">Peel the potato and
cut it into cubes. <o:p></o:p></span></div>
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<span lang="EN-US">Peel and slice the carrots.
<o:p></o:p></span></div>
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<span lang="EN-US">Peel and finely chop
shallots.<o:p></o:p></span></div>
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<span lang="EN-US">Add all the vegetables
to a medium pan with a piece of chili and 2 tablespoons extra virgin olive oil,
sauté over medium heat for few minutes then cover with hot water (or light
homemade vegetable stock). Add a pinch of salt and let simmer, covered with a lid,
on a medium heat until carrots and potatoes are tender, stirring occasionally
and adding a bit of water if the mixture gets too dry. <o:p></o:p></span></div>
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<span lang="EN-US">Using a hand mixer,
blend everything until you have a creamy mixture. Taste and adjust salt and
chili (the soup should be lightly hot). <o:p></o:p></span></div>
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<span lang="EN-US">Preheat the oven at
180°C.<o:p></o:p></span></div>
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<span lang="EN-US">Place the carasau
bread on a baking tray, add a splash of extra virgin olive oil, then bake for 3
- 4 minutes, until just golden. <o:p></o:p></span></div>
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</div>
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<span lang="EN-US">Divide the hot soup
into serving plates or bowl, add a spoon of yogurt, garnish with mint leaves
and an extra splash of extra-virgin olive oil. Serve along with the toasted
bread, sprinkled with mint leaves. <o:p></o:p></span></div>
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<br /></div>
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<br /></div>
Anonymoushttp://www.blogger.com/profile/07701665042051547573noreply@blogger.com6tag:blogger.com,1999:blog-6008343401119509503.post-39867955930083085732016-05-09T15:02:00.000+04:002016-05-09T15:02:07.000+04:00Roasted Cauliflower and Almond Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMkELFjo85E3zHpw5j24YZT3ePmxqeijYC45Cdgn1IyjW14R89naXViItonUYjSNiDBmJawKqWq3C_ZF9SMwUIgeUo5BormMcFIz4-wt47ysv5weUZ-IqyM9C9iWs_VptcuAyq71yzMA/s1600/109_Roasted+Cauliflower+%2526+Almond+Salad+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Roasted Cauliflower and Almond Salad" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMkELFjo85E3zHpw5j24YZT3ePmxqeijYC45Cdgn1IyjW14R89naXViItonUYjSNiDBmJawKqWq3C_ZF9SMwUIgeUo5BormMcFIz4-wt47ysv5weUZ-IqyM9C9iWs_VptcuAyq71yzMA/s1600/109_Roasted+Cauliflower+%2526+Almond+Salad+1.jpg" title="Roasted Cauliflower and Almond Salad" /></a></div>
<br />
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It's an ongoing challenge between me and cauliflower!</div>
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I've said before that cauliflower is not my favorite
vegetable (details <span style="color: #444444;"><b><a href="http://kitcheninthesand.blogspot.com/2015/06/saffron-roasted-cauliflower-with-olives_2.html" target="_blank">here </a></b></span>and <a href="http://kitcheninthesand.blogspot.com/2015/01/grilled-cauliflower-with-tomato-dill.html" target="_blank"><span style="color: #444444;"><b>here</b></span></a>). </div>
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You will say: why do you keep buying it when there are
many other vegetables available? </div>
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I don't know exactly. </div>
<div class="MsoPlainText">
But the good thing is that, when I buy it, I am somehow
forced to be more creative than I would be with other vegetables that are more
appetizing - at least for me - by nature, like carrots, tomatoes, zucchini, and
others that can even be eaten as they are or just cooked in a simple way.</div>
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<br /></div>
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The result is that I've been trying many different
recipes with cauliflower, some of which really nice (have a look at this <span style="color: #444444;"><b><a href="http://kitcheninthesand.blogspot.com/search/label/Cauliflower" target="_blank">link</a> </b></span>for cauliflower recipes)..</div>
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And I'm glad to share them in case you readers have with
this vegetable the same controversial relation as me.</div>
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I think that roasting is the best cooking method to give
cauliflower a good taste, in particular if it's flavored with spices or at
least just lots of black pepper. </div>
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And roasted cauliflower is the base of this
salad where it is combined with celery, almonds, black olives and the skin of some preserved lemon (if you do not have it on hand, fresh lemon zests work well too). The dressing is spiced and lightly bittersweet, thanks to the combination of pomegranate molasses and vinegar. </div>
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And, if you like, you can garnish the salad with a handful of pomegranate seeds, just before serving. It will also add a nice touch of color! </div>
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<br /></div>
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Enjoy it as an appetizer, a side dish or a vegetarian main course in a light lunch. </div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxXIfZPSjo0k9K9UUqQ3Io396Hs5Zp_DXAoppPzo_IIZpnFrdU3e-3EhQ5DBvTO3DwvtlLAEXpfnNmJkvuQp7E1WdPZNse_2lBO1x3069aOb5IiuCaUixQOPM0N5pqAFa7-Shtnm5UtA/s1600/109_Roasted+Cauliflower+%2526+Almond+Salad+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Roasted Cauliflower and Almond Salad" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxXIfZPSjo0k9K9UUqQ3Io396Hs5Zp_DXAoppPzo_IIZpnFrdU3e-3EhQ5DBvTO3DwvtlLAEXpfnNmJkvuQp7E1WdPZNse_2lBO1x3069aOb5IiuCaUixQOPM0N5pqAFa7-Shtnm5UtA/s1600/109_Roasted+Cauliflower+%2526+Almond+Salad+2.jpg" title="Roasted Cauliflower and Almond Salad" /></a></div>
<div class="MsoPlainText">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span lang="EN-US">Roasted Cauliflower and Almond Salad<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">serves
2 to 4 <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">1 head
cauliflower, cut into florets<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">extra
virgin olive oil<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">flaky
sea salt <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">freshly
ground black pepper<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">1stick
of celery, thinly sliced<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">generous
handful roasted almonds, roughly chopped<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">generous
handful flat-leaf parsley leaves, finely chopped<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">1/4
of a preserved lemon, flesh discarded and skin finely chopped<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">handful
kalamata olives, pitted<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">1/2
teaspoon ground cinnamon<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">1/2
teaspoon ground allspice<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">1
tablespoon red wine vinegar<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">1
teaspoon pomegranate molasses<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">extra
parsley leaves to garnish<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Preheat
oven to 220° C (425°F).<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Toss
cauliflower florets with 2-3 tablespoons of olive oil, and season liberally
with flaky sea salt and freshly ground black pepper. Transfer into an oven dish, ideally in a
single layer, and put into the preheated oven.
Cook until the cauliflower is tender and golden (about 25 minutes). Remove from the oven, transfer to a large
bowl, and set aside to cool.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Add
another 2 tablespoons of olive oil to the cauliflower, along with the celery,
almonds, parsley, preserved lemon, olives, cinnamon and allspice, vinegar, and
pomegranate molasses. Toss to combine
everything well. Taste and adjust
seasoning to your taste. <o:p></o:p></span></div>
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<span lang="EN-US"><br /></span></div>
<div class="MsoPlainText">
</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">If you like you can garnish the salad with a handful of pomegranate seeds, just before
serving. <o:p></o:p></span></div>
Anonymoushttp://www.blogger.com/profile/07701665042051547573noreply@blogger.com4tag:blogger.com,1999:blog-6008343401119509503.post-13150570254915197742016-05-03T13:20:00.002+04:002016-05-03T13:23:04.724+04:00Beetroot and purslane salad with orange dressing<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjL225bZsmcEfFKkVghPqfEy-fkWnvRKQ53H3UoqU8qOYv21nYP6gr7onsip_79otatp658AbcKA_Ob1ZnkWtAK3_O9BdQhyyVCuLJpm-Js30RjFFIYwXddpfOi1K5uyozlS4aSejb8g/s1600/108_Beetroot+and+purslane+salad+with+orange+dressing+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Beetroot and purslane salad with orange dressing" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjL225bZsmcEfFKkVghPqfEy-fkWnvRKQ53H3UoqU8qOYv21nYP6gr7onsip_79otatp658AbcKA_Ob1ZnkWtAK3_O9BdQhyyVCuLJpm-Js30RjFFIYwXddpfOi1K5uyozlS4aSejb8g/s1600/108_Beetroot+and+purslane+salad+with+orange+dressing+1.jpg" title="Beetroot and purslane salad with orange dressing" /></a></div>
<br />
Unfortunately at this time of the year it is quite difficult to find fresh beetroots to cook from scratch.<br />
In fact they are harvested between the end of summer and the beginning of autumn and then kept for the rest of the year (somehow like potatoes). Yesterday for example I found some fresh beets at the supermarket, but they do not have the greens on and are not as juicy as the fresh ones.<br />
And, in any case, if you are craving beetroots when the season is over, you can always use the pre-cooked ones (sold in vacuum-sealed packages): not the same taste and versatility of the fresh ones, but still palatable.<br />
<br />
I can't deny that I love beetroots really much; in fact at the moment it is probably one of the vegetables with more recipes on the blog (check this <span style="color: #444444;"><b><a href="http://kitcheninthesand.blogspot.com/search/label/Beetroot" target="_blank">link</a> </b></span>for viewing them).<br />
<a name='more'></a><br />
But besides the taste beetroots are also good for our health and are universally considered a sort of super-food. I just mention some of their benefits, but more detailed information can be easily found on the web.<br />
Their peculiar purple color comes from the <i>betacyanin </i>pigment, a powerful agent, thought to suppress the development of some types of cancer.<br />
They are high in immune-boosting vitamin C, fiber, and essential minerals like potassium (important for healthy nerve and muscle function) and manganese (which is good for bones, liver, kidneys, and pancreas).<br />
Beets also contain the B vitamin <i>folate</i>, which helps reduce the risk of birth defects.<br />
Also they have long been used for medicinal purposes, primarily for disorders of the liver as they help to stimulate the liver's detoxification processes.<br />
Beet juice may help to lower blood pressure very quickly.<br />
They are also known to help fight inflammation, protect internal organs, improve vascular risk factors, enhance performance, and likely help prevent numerous chronic disease.<br />
<br />
In conclusion, there are many reasons to include beets in our daily diet. And they are not even expensive: really good value for money!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXXufS6JqyiZrsUgP69996De2NwbHLzUUNJZPuWWgI49Hkr43MB3Ms1KYwhJDnUMrziTqhNSP68Z_u5Ub9FeWj6_9PsZ0pG4XgehqAj3lC417hmi-ZUsrAbqmw9-A3B_1c-u2zvKAjhA/s1600/108_Beetroot+and+purslane+salad+with+orange+dressing+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Beetroot and purslane salad with orange dressing" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXXufS6JqyiZrsUgP69996De2NwbHLzUUNJZPuWWgI49Hkr43MB3Ms1KYwhJDnUMrziTqhNSP68Z_u5Ub9FeWj6_9PsZ0pG4XgehqAj3lC417hmi-ZUsrAbqmw9-A3B_1c-u2zvKAjhA/s1600/108_Beetroot+and+purslane+salad+with+orange+dressing+2.jpg" title="Beetroot and purslane salad with orange dressing" /></a></div>
<br />
If you like beets as much as I do this recipe should be in your repertoire.<br />
It's is a very simple salad, made with few ingredients, all perfectly matching together; the dressing in particular, where orange is the main character, gives a strong personality to the dish and enhances the sweet flavor of beetroots. <br />
The recipe is not mine though; it comes from a cookbook I particularly love, that is "When Suzanne cooks" by Suzanne Husseini, from which I like to take inspiration when I want to make a Middle Eastern recipe. And in fact this recipe calls for purslane, an ingredient that is grown and widely available all across the Middle East (in Dubai I used to buy it at the Farmers Market on the Terrace but it is sold in all supermarket in the greens and herbs section), while in Italy - unfortunately - can be found only as a spontaneous herb (it might be a good excuse to have a walk in the countryside).<br />
Purslane (whose scientific name is <i><b><a href="https://en.wikipedia.org/wiki/Portulaca_oleracea" target="_blank"><span style="color: #444444;">Portulaca oleracea</span></a></b></i>) is delicious on its own and goes well in many salads but if you are not able to find it you can replace it with another herb whit a "fatty" leaf and a mild, delicate taste.<br />
In particular I find that <b><i><a href="https://en.wikipedia.org/wiki/Valerianella_locusta" target="_blank"><span style="color: #444444;">lamb's lettuce</span></a></i></b> (also known as corn salad, lamb's tongue, fetticus, field salad, mâche, feldsalat, nut lettuce, rapunzel) is a very good substitute for purslane.<br />
<br />
In Suzanne's book this salad is featured among <i>mezze </i>(the Middle Eastern set of appetizers) but it works well also as a main course in a light lunch, served with good bread, or as a side dish.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGNzo2iaostwAckvH6kUkGpcphrnNThP7jI_NhCKUZCOcBL268bggavBQzJBTZQZ1JgmjkdlaL34zrRj7ZMaKsS_RgUS5dOo-pmLFgPWylL4ty7dk34WLyP08gQDyuxRPnADOGMiQpag/s1600/108_Beetroot+and+purslane+salad+with+orange+dressing+3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Beetroot and purslane salad with orange dressing" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGNzo2iaostwAckvH6kUkGpcphrnNThP7jI_NhCKUZCOcBL268bggavBQzJBTZQZ1JgmjkdlaL34zrRj7ZMaKsS_RgUS5dOo-pmLFgPWylL4ty7dk34WLyP08gQDyuxRPnADOGMiQpag/s1600/108_Beetroot+and+purslane+salad+with+orange+dressing+3.jpg" title="Beetroot and purslane salad with orange dressing" /></a></div>
<br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span lang="EN-US">Beetroot and purslane salad with orange dressing<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<i><span lang="EN-US">adapted from "When Suzanne cooks" by Suzanne Husseini<o:p></o:p></span></i></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">serves 4<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">3 medium beetroot<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">2 tbsp red vinegar<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">1/2 garlic clove, crushed<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">1/2 tbs sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">sea salt<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">2 tbs extra virgin olive oil<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">juice and zest of 1/2 a small orange<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">2 handful of purslane leaves, washed<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">orange peel, finely sliced to garnish<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">NOTE If you are not able to find purslane you can use lamb's lettuce (also called corn salad, lamb's tongue, fetticus, field salad, mâche, feldsalat, nut lettuce, rapunzel)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Preheat the oven to 200°C. </span><br />
<span lang="EN-US">Trim the beetroots stalks. Wash well the beetroot then wrap them individually in aluminum foil and bake for about 1 hour or until tender when pierced with a skewer or a sharp knife(baking time strongly depends on beetroot size and variety). When ready remove from the oven and let cool, then unwrap and peel with a small knife (gloves are recommended).<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Prepare the dressing: place the vinegar, orange juice and zest, crushed garlic, sugar, a small pinch of salt, extra virgin olive oil in a small bowl and whisk until well combined. Set aside.<o:p></o:p></span></div>
When ready to serve, slice the beetroot into wedges and place onto a shallow serving plate, scatter on top the purslane leaves and mix gently.<br />
Drizzle the dressing all over the vegetables, garnish whit the chopped orange skin and serve immediately.<br />
<div>
<span lang="EN-US"><br /></span></div>
Anonymoushttp://www.blogger.com/profile/07701665042051547573noreply@blogger.com17tag:blogger.com,1999:blog-6008343401119509503.post-42683741845522009252016-04-27T13:55:00.000+04:002016-04-27T13:55:46.282+04:00Hummus (basic recipe)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPU4WPKgIzsUrpgyfRXcZ27bYDU8PbFjo9VMKD0lNLH1MXIUT9KTcOcXuOnKTLfIf7QmfOvXzi_A0KbBFD_4Xm1PJp6XcWRu5U8NbKPhk_fcnZ4Gq5CQArx3llYCaVaEBBKeNbtHqbnQ/s1600/107_Hummus+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Basic Hummus" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPU4WPKgIzsUrpgyfRXcZ27bYDU8PbFjo9VMKD0lNLH1MXIUT9KTcOcXuOnKTLfIf7QmfOvXzi_A0KbBFD_4Xm1PJp6XcWRu5U8NbKPhk_fcnZ4Gq5CQArx3llYCaVaEBBKeNbtHqbnQ/s1600/107_Hummus+1.jpg" title="Hummus" /></a></div>
<br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Having spent few years in the Middle East, I've had many occasions to eat <i>hummus</i>.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<i><span lang="EN-US">Hummus </span></i><span lang="EN-US">is in fact a staple in the Middle East, where it is widely
and easily available: you can taste it in most restaurants and cafes (and not
only those serving middle eastern cuisine) or buy it fresh from supermarkets or have it delivered by take away / home delivery
joints. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Not all of the available options are equally good though: they may vary
from light, creamy and full of flavor, to decent, to heavy or too strong in
taste (too much garlic or oil or use of not high quality ingredients). <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Unfortunately I haven't had the opportunity to taste a <i>hummus </i>made
by a middle eastern home-cook: I really would have liked to try a homemade
"family recipe"!</span></div>
<br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
But <i>hummus </i>is actually very popular all across the world
now.<br />
And the reason is pretty clear to me: it is absolutely delicious! Also it
can be served and eaten in different ways and different occasions: it can be an
appetizer served along with bread (preferably pita) or fresh vegetables like in
any traditional <i>mezze </i>spread (the Middle Eastern set of appetizers), but it goes well on sandwiches,
with roasted / steamed / boiled / sauteed vegetables, as a sauce for vegetarian
(see <i>falafel</i>) and non vegetarian "meatballs" and more. And to be
honest, I can't resist having plain spoonfuls of <i>hummus </i>directly
from the bowl.<br />
<a name='more'></a></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US"><br />
Being a fan of healthy homemade food, making <i>hummus</i> by myself
is an obvious direct consequence of my love for this dish. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">As for the recipe, there are so many available out there - each one more or less
different from the others - that it is very difficult to find a personal favorite. And in fact
what I can recommend is that you start from one tested good recipe and add
your personal variations, one at a time, until you find the combination - of
ingredients and/or quantities and preparation method - leading to the kind of <i>hummus
</i>which best suits your taste. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">This is exactly what I did: tested three or four different inspiring
recipes, found my favorite among them, and started modifying one thing at a
time (precisely the amount of tahini, garlic, lemon juice) until I came up to
MY basic hummus recipe. I said basic because it represents a great medium for
experimentation: you can add spices both in the mixture or as a topping (cumin,
coriander, paprika, dried chilli flakes, sumac, or za’atar are the most
commonly used in the Middle East), or you can replace part of the chickpeas with other
ingredients (your creativity will help, but roasted red peppers, dried tomatoes,
beetroot, carrots, green peas all work well). For example I love a version made only with
roasted beetroots (check the recipe <a href="http://kitcheninthesand.blogspot.com/2015/01/beetroot-hummus.html" target="_blank"><span style="color: #444444;"><b>here</b></span></a>). <o:p></o:p></span><br />
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">My basic hummus comes from a recipe by Yotam Ottolenghi and Sami
Tamimi, that can be found in their </span>cookbook "Jerusalem" . I literally
follow the preparation method as well as the ingredients of Ottolenghi - Tamimi recipe, but add just less tahini and garlic for a milder
flavor (you can try both my version and the original,whose quantities are reported in brackets, to check how different
they come out and which one you prefer). </div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK9wD4svUHUHFxsPso5Zi0KEXiVF36r1cS-RbxF4Nf3048e4w9OTsiU8gwgDv4TnTinlGr_jJDrhFvhIM4r97F8LG_1Q1vHL0oa-NYuVxqM1Z8J0lZ0DZUUhn2jZ5ZOcSPjXZv2vqXAA/s1600/107_Hummus+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Basic Hummus" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK9wD4svUHUHFxsPso5Zi0KEXiVF36r1cS-RbxF4Nf3048e4w9OTsiU8gwgDv4TnTinlGr_jJDrhFvhIM4r97F8LG_1Q1vHL0oa-NYuVxqM1Z8J0lZ0DZUUhn2jZ5ZOcSPjXZv2vqXAA/s1600/107_Hummus+2.jpg" title="Hummus" /></a></div>
<br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Before going to the recipe, I would like to give some (personally tested)
recommendations for a really tasty hummus, whatever the recipe you decide to
use.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><i><span lang="EN-US">Prefer dried
chickpeas rather than ready-to-use canned chickpeas</span></i></b><span lang="EN-US"><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Of course this solution requires more work and time (you need to soak
your chickpeas overnight then boil for about one hour) but the difference in
taste and texture is absolutely worth the extra effort, especially considering
that most of the time is needed for soaking: in conclusion it is just a matter of planning
and organization. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Also, adding some bicarbonate of soda to the boiling water helps </span>(really!) the
chickpeas cook more quickly.</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><i><span lang="EN-US">Use good quality
tahini paste</span></i></b><span lang="EN-US"><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">This recommendation could appear obvious but, having tried several brands
and types of tahini, I can say that they really differ from one another,
with the result that they can make the difference in a dish, especially if tahini is one of the main ingredients (as in <i>hummus</i>).<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">It is difficult to suggest one or more brands, as not all are available
worldwide (in this sense e-commerce helps a lot). What I can recommend is to go
for a raw tahini (that is made from non-roasted sesame seeds) or a light one;
dark / roasted tahini have a too strong, heavy taste (I actually don't like it
in general and non only in <i>hummus</i>). Also prefer tahini produced in Middle
Eastern countries whenever possible. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><i><span lang="EN-US">Do not blend
olive oil with the rest of ingredients, but drizzle it on top just before
serving</span></i></b><span lang="EN-US"><br />
Leaving the olive oil (no need to say that it has to be extra virgin olive oil)
out of the <i>hummus </i>does result in a creamier, lighter and fluffier paste than
the <i>hummus </i>with the olive oil blended in. As recommended by the same
Ottolenghi, drizzling plenty of good extra virgin olive oil on top of the <i>hummus</i>
means that the oil can soak nicely into your dipping bread while you scoop up
your <i>hummus</i>.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US"><br /></span>
<span lang="EN-US">The following ones are recommendations useful if you prefer a very smooth
and creamy <i>hummus</i>.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><i><span lang="EN-US">Remove as much
skin as you can from chickpeas before blending</span></i></b><span lang="EN-US"> <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Another time consuming trick but it really ends up in a smoother and
creamier hummus. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span lang="EN-US"><i>Better to sligthly overcook
chickpeas</i></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Al dente chickpeas are good for salads and soups, not for making a creamy
hummus. So if you are not sure whether your chickpeas are done or not, boil
them for few more minutes: your hummus will gain in creaminess. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">This is another reason for not using canned chickpeas: they are cooked to
the right doneness (sometimes less, considering that they might be reheated or
even cooked again with other ingredients) so in general they are still too
hard to be blended into a soft and smooth spread. To have a creamy <i>hummus </i>you need to
add quite a lot liquid, thus </span>negatively impacting the taste.</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><i><span lang="EN-US">Use ice cold
water</span></i></b><span lang="EN-US"><o:p></o:p></span></div>
I am not sure of the chemical reaction behind this, but adding ice cold
water while blending (instead of room temperature) really helps to reach a
creamier and smoother final texture.<br />
<div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpWHbWdPkP4-tH2vXuGZ8Nhhsn2Z4e-cUFVMUpACStp1s8BGNjDgTyoCk2LfTQ4GMooQrzbSW7bBFBhUspwJpEeYh56I0CPMF-V5Yo5BOSa6GPYUhlO1kYe7l3aX4D28kYy0l3zXprMg/s1600/107_Hummus+3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Basic Hummus" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpWHbWdPkP4-tH2vXuGZ8Nhhsn2Z4e-cUFVMUpACStp1s8BGNjDgTyoCk2LfTQ4GMooQrzbSW7bBFBhUspwJpEeYh56I0CPMF-V5Yo5BOSa6GPYUhlO1kYe7l3aX4D28kYy0l3zXprMg/s1600/107_Hummus+3.jpg" title="Hummus" /></a></div>
<br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span lang="EN-US"><br /></span></b>
<b><span lang="EN-US"><br /></span></b>
<b><span lang="EN-US"><br /></span></b>
<b><span lang="EN-US">Hummus</span></b><span lang="EN-US"><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<i><span lang="EN-US">adapted from "Jerusalem", by YotamOttolenghi and Sami Tamimi<o:p></o:p></span></i></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Serves 6 -8 <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">250 g dried chickpeas<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">1 teaspoon baking soda<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">200 g tahini (and up to 270 g as in
the original recipe)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">4 tablespoons freshly
squeezed lemon juice<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">2 cloves garlic, germ
removed and crushed (</span>and up to 4 of the original recipe)</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">100 ml ice cold water<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Salt<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Extra virgin olive
oil, to serve <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">The night before, put
the chickpeas in a large bowl and cover with cold water at least twice their
volume. Leave to soak overnight. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">The next day, wash and
drain the chickpeas. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Place a medium
saucepan over a high heat and add the drained chickpeas and baking soda. Cook for
about three minutes, stirring constantly. Cover with water and bring to a boil.
Lower the heat and cook the chickpeas,
skimming off any foam and any skins that float to the surface. It will take 30
to 50 minutes, depending on the chickpeas type and freshness. They are done
when are very tender and break up easily
when pressed between your thumb and finger (for a creamy hummus it's better to
overcook rather than under-cook the chickpeas).<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Drain the chickpeas
and reserve some to garnish if you like. Remove as much skin as you can
(optional but this operation will result in a creamier hummus), then place the chickpeas in a food processor and blend
at medium-high speed until you get a
stiff paste. Then, with the machine sill running, add the tahini paste, lemon
juice, garlic, and a pinch of salt. Finally, slowly add in the ice water and continue
mixing for few minutes, until you get a very smooth and creamy paste (if
necessary add some more water). <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Transfer the hummus to
a bowl, cover the surface with plastic wrap, and let it rest for at least 30
minutes.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">If not using immediately,
refrigerate until needed. Make sure to take it out of the fridge at least 30
minutes before serving. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">When ready to serve,
top with a layer of good quality extra virgin olive oil and garnish with the reserved whole
chickpeas, if any. <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">This hummus will keep
in the refrigerator for up to three days.<o:p></o:p></span></div>
</div>
Anonymoushttp://www.blogger.com/profile/07701665042051547573noreply@blogger.com7tag:blogger.com,1999:blog-6008343401119509503.post-4996636958597322282016-03-18T14:50:00.000+04:002016-03-18T14:59:27.477+04:00My recipe for Social Kitchen: lemon flavored spaghetti with clams, zucchini and bottarga <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCYmjqBJTHUjoj7ZGuYH5ByK9sBEqFyt1Nz-RpCn3mKiYwxfyqMskaiG0MUclBdWmmGVxynKvJ97KEIAhQFG7gmTdw1v20QgaKTBs6bZaT9stCca037gkfKi-fbOyl2OpKbWL0LovvpQ/s1600/106_Spaghetti+vongole+bottarga+lemon+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Lemon flavored spaghetti with clams, zucchini and bottarga" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCYmjqBJTHUjoj7ZGuYH5ByK9sBEqFyt1Nz-RpCn3mKiYwxfyqMskaiG0MUclBdWmmGVxynKvJ97KEIAhQFG7gmTdw1v20QgaKTBs6bZaT9stCca037gkfKi-fbOyl2OpKbWL0LovvpQ/s1600/106_Spaghetti+vongole+bottarga+lemon+1.jpg" title="Lemon flavored spaghetti with clams, zucchini and bottarga " /></a></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">It seems that it took
me quite a long time to settle my kitchen out of the sand!<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">The last time I wrote here
on the blog (apparently four months ago, sigh) I was probably too
optimistic about the fact that we would have found an apartment and, most
important, settled in the new house in a decently reasonable time. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">I changed house
several times in the past, in different cities and different countries, so I
know it's not an easy and quick job, but this time too many things didn't go
as they should ...<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">The positive part is that I've learned something new and unexpected about renting an apartment and
Italian bureaucracy that could be of some help in future (and of course, if any
of you needs some advice, do not hesitate to contact me; it would be a pleasure
to help).<o:p></o:p></span><br />
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Of all the things we
had to get arranged in the new house, the last I got was an home Internet
connection which, if you want to be a blogger, is of vital importance - at
least as much as the kitchen.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">It took me longer than
starting the whole blog from scratch, but now I can say I am (almost) ready to
get back into blogging regularly.</span></div>
<a name='more'></a><br />
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<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">To launch this new
season of my blog I want to share with you readers a lovely experience I had
few weeks ago, when I was chef for one night at Social Kitchen.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US"><b><span style="color: #444444;"><a href="https://www.socialkitchen.it/" target="_blank">Social Kitchen</a></span></b> is a web platform
where once a week a guest "social chef", during a one hour evening live show, makes
a recipe (whose ingredients and tools are listed in advance on Social Kitchen
website and <a href="https://www.facebook.com/socialkitchen.it/" target="_blank">Facebook page</a>) while people at home can follow the streaming and cook
the same dish - and enjoy it later for dinner - chatting with the chef to ask for
advice or to share what they are doing.
A very interesting and original concept!<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">I have to thank for
the invitation <span style="color: #444444;"><b><a href="http://www.iloveitalianfood.org/" target="_blank">I Love Italian Food</a></b></span>, an international network and no-profit
organization aimed at promoting Italian products and food culture
internationally; during the evening Alessandro, one of the founder, talked
about the association and their activities while I was cooking something
Italian. <o:p></o:p></span></div>
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<span lang="EN-US">Being invited in the
role of Ambassador for I Love Italian
Food (I'll tell you something more about this in future), I couldn't choice but
a pasta recipe, and in particular a pasta made using another very Italian
product, precisely <i>bottarga</i>.<o:p></o:p></span><br />
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US"><i>Bottarga</i>, that by the
way is one of my favorite products and ingredients, is salted, cured fish roe, typically
of the grey mullet (or even tuna) that can be found, with different names and in different forms, in several other Mediterranean countries, including France
(where it is called <i>poutargue</i> or <i>boutargue</i>), Croatia (<i>butarga </i>or <i>butarda</i>),
Greece (<i>avgotaraho</i>) and others.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">The best and most
renowned variety of <i>bottarga </i>comes from Sardinia (but also Sicily has a very
good one) where it is mainly served simply sliced with olive oil, lemon juice
and bread or grated in pasta dishes. But in reality <i>bottarga </i>is a versatile
ingredient and can be served in many different forms and dishes: it goes well
with several vegetables - the combination with artichokes is one of my
favorites, but it's perfect also with zucchini, broccoli rabe, Jerusalem artichockes, pumpkin and many others - and with many varieties of seafood and shellfish.<o:p></o:p></span></div>
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<span lang="EN-US">One of the most common use of <i>bottarga </i>in Sardinian cuisine is
paired with clams in a sauce for spaghetti; and this is the inspiration of my
recipe where I also use some sautéed zucchini and lemon zests to add
freshness and flavor. </span><br />
<span lang="EN-US"><br /></span>
<span lang="EN-US">A note on the preparation method: you'll notice that I cook the pasta in boiling water only for half the required time; the rest of the cooking is done in the pan, adding the clams liquid and some cooking water. This technique, which is actually the same used for making risotto, allows to retain in the pan the starch of the pasta (that otherwise would be washed away when the pasta is drained) that contribute to make a creamy, dense sauce without adding fats or any other "secret ingredient". Also, the pasta will have a stronger shellfish flavor since it absorbs all the liquid released by clams when cooked. This is a technique I like to use whenever I have a "liquid" sauce, and in particular a seafood sauce. <o:p></o:p></span></div>
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<br /></div>
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<span lang="EN-US">You can read the
recipe on Social Kitchen website <a href="https://www.socialkitchen.it/#!/ricette/xCkTbn5xRM/spaghetti-con-vongole%2C-zucchine-e-bottarga-al-profumo-di-limone" target="_blank"><span style="color: #444444;"><b>here</b></span></a>, where you can also find the link to the
video of the evening. It is in Italian but it may be interesting for watching
all the preparation steps - and of course if you want to have some fun watching my cooking performance!
<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">I leave below the
recipe in English for all my international readers. Trust me, this pasta is
really worth trying, all your guests will enjoy it a lot; and it's quite easy and quick to make too.<o:p></o:p></span></div>
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<span lang="EN-US"> <table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJC-yXuU47K0SO4hdRrUw3QVBMswuaqo7x8ZCg4TsPt345M8eAhTmfXBnk5tvwpt-NQMxGhIwAYCFFrY2KLYxmaFfcAXStxQnJMS0w1Hj3hwgumAPzX0c6v_ndCgs4Oxgs77yb6M2QPQ/s1600/106_Spaghetti+vongole+bottarga+lemon+2.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="Lemon flavored spaghetti with clams, zucchini and bottarga" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJC-yXuU47K0SO4hdRrUw3QVBMswuaqo7x8ZCg4TsPt345M8eAhTmfXBnk5tvwpt-NQMxGhIwAYCFFrY2KLYxmaFfcAXStxQnJMS0w1Hj3hwgumAPzX0c6v_ndCgs4Oxgs77yb6M2QPQ/s1600/106_Spaghetti+vongole+bottarga+lemon+2.JPG" title="Lemon flavored spaghetti with clams, zucchini and bottarga" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The dish made at Social Kitchen</td></tr>
</tbody></table>
<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><i><span lang="EN-US">Lemon flavored
spaghetti with clams, zucchini and bottarga <o:p></o:p></span></i></b></div>
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4 servings </div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">1,5 kg clams
(your favorite variety) - washed and cleaned in salted water for at
least 4 or 5 hours, changing the water 3-4 times <o:p></o:p></span></div>
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<span lang="EN-US">4 - 5 green
zucchini <o:p></o:p></span></div>
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<span lang="EN-US">1 whole mullet
<i>bottarga </i><o:p></o:p></span></div>
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<span lang="EN-US">350 g spaghetti
(preferably thick and trafilati al bronzo)<o:p></o:p></span></div>
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<span lang="EN-US">1 glass of white
wine <o:p></o:p></span></div>
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<span lang="EN-US">1 unwaxed lemon <o:p></o:p></span></div>
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<span lang="EN-US">2 garlic cloves
peeled <o:p></o:p></span></div>
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<span lang="EN-US">extra-virgin olive oil<o:p></o:p></span></div>
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salt and pepper</div>
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<br /></div>
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<span lang="EN-US">Fill a large pot with
water and bring to the boil. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Wash the zucchini and
cut the green part into strips.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">In a large non-stick
pan heat 3 tablespoon olive oil and sautée one of the garlic cloves halved (central
green germ removed), add the zucchini strips
and sautée for few minutes (they have to retain some bite). Adjust salt, remove
the garlic, transfer into a bowl and set aside.<o:p></o:p></span></div>
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<span lang="EN-US">Add the cleaned clams
into a large pot with the glass of wine and the other garlic clove, cover with
a lid and let boil until the shells open up. Drain the clams as soon as they open
up (otherwise they become too chewy) discarding those whose shell doesn't open.
Remove the garlic from the pan and filter the water using a sieve lined with
kitchen paper in order to eliminate all the remaining sand.<o:p></o:p></span></div>
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<span lang="EN-US">Shell part of the
clams leaving some with the shell to garnish.<o:p></o:p></span></div>
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<span lang="EN-US">When the water comes
to a boil, add salt and the spaghetti; mix and cook for half the time suggested
on the packet.<o:p></o:p></span></div>
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<span lang="EN-US">Drain, reserving the
cooking water, and transfer into the pan used for cooking zucchini, already
placed on a medium heat. Finish to cook, adding the filtered clams water and some
of the pasta cooking water, until al dente. <o:p></o:p></span></div>
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<span lang="EN-US">In the meantime grate
half the <i>bottarga </i>and finely slice the other half. Using a zester make fine
strips out of the lemon peel (only the yellow part).<o:p></o:p></span></div>
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<span lang="EN-US">When the pasta is
almost done add the zucchini and shelled clams to the pan. Adjust salt and
pepper, add a splash of olive oil and some cooking water in order to make a
creamy sauce. Add the grated <i>bottarga </i>and lemon zest (reserving some for the
decoration) and remove from the heat. </span>Mix well then divide into your
serving plates. <span lang="EN-US">Garnish with
the sliced <i>bottarga</i>, reserved clams and lemon zests.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">According to your
liking you can add some more freshly ground black pepper and a bit of
extra-virgin olive oil.</span></div>
Anonymoushttp://www.blogger.com/profile/07701665042051547573noreply@blogger.com3tag:blogger.com,1999:blog-6008343401119509503.post-27107552720189701422015-11-17T14:34:00.000+04:002015-11-17T14:34:00.598+04:00Sourdough milk bread with Tang Zhong<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIJUsBjUyPGFIuyrZrt8b57oGZzgeJteNUJ4LahU9X5ZDLeyHEBVcbKn3FxjtQkYWu97HqkNkXRNQh_utYlx9t-tMyLyQ6xCQ_l69Od-0lj1lCC93qoGByAWMaBcSdcjlwngY4s-IHAQ/s1600/105_Sourdough+milk+bread+with+Tang+Zhong1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Sourdough milk bread with Tang Zhong" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIJUsBjUyPGFIuyrZrt8b57oGZzgeJteNUJ4LahU9X5ZDLeyHEBVcbKn3FxjtQkYWu97HqkNkXRNQh_utYlx9t-tMyLyQ6xCQ_l69Od-0lj1lCC93qoGByAWMaBcSdcjlwngY4s-IHAQ/s1600/105_Sourdough+milk+bread+with+Tang+Zhong1.jpg" title="Sourdough milk bread with Tang Zhong" /></a></div>
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Even when I am super busy, or not in my kitchen or without my tools - and currently I am at the same time in all of the mentioned conditions - I still love to make bread. Baking my own bread is for me a very relaxing activity - and definitely much less expensive than shopping - and makes me feel as I were at home.<br />
As I said in my previous <a href="http://kitcheninthesand.blogspot.com/2015/10/wholewheat-crostata-and-some-news.html" target="_blank"><span style="color: #444444;"><b>post</b></span></a>, at the moment I am in a temporary accommodation - and so I will be for a while, probably even without an Internet connection for few weeks - where cooking is not as easy and pleasant as it can be in a fully furnished kitchen, with any kind of tool and utensil. This doesn't mean that I order from take-out places or buy ready to eat dishes; but of course I cannot make any sort of recipe, like those requiring a mixer or a blender (I'm missing hummus for example) or particular pans or pots.<br />
<br />
But bread, probably because is one of the most basic and fundamental foods, can be made anywhere and requires few simple tools (some bowls, a fork or whisk, a baking tray or a loaf pan) and a oven.<br />
To be totally honest though, I am somehow "forced" (by myself) to bake as I want to keep my sourdough starter alive and kicking.<br />
In any case I am not experimenting a lot: I use to make only tested and simple recipes like rustic sourdough bread and pita.<br />
<a name='more'></a>But last week I wanted to make something more complicated, using the so called Tang Zhong technique: a soft milk bread which is perfect to make sandwiches and toasts - after all bread with jam is my son's favorite breakfast (after <i>crostata</i>).<br />
To be more precise this is not a recipe difficult to make, it just requires time and a bit of organization, like the majority of breads indeed. But it gives a great satisfaction and will make you forget any store-bought sandwich loaf.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgttp5cYbsBpv3gSt2pIxjGZIB6UjdmmNx4QCb9YzKE-VLd_OKYWxnFu-2T5Ww-5rpeBnYsYLz2JT9QDpSkb-E7Wt1N2XT6GhyGuvipIUMitcEIOhpST6bmjGH5uhOv1cmo8fw7NDwX1Q/s1600/105_Sourdough+milk+bread+with+Tang+Zhong2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Sourdough milk bread with Tang Zhong" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgttp5cYbsBpv3gSt2pIxjGZIB6UjdmmNx4QCb9YzKE-VLd_OKYWxnFu-2T5Ww-5rpeBnYsYLz2JT9QDpSkb-E7Wt1N2XT6GhyGuvipIUMitcEIOhpST6bmjGH5uhOv1cmo8fw7NDwX1Q/s1600/105_Sourdough+milk+bread+with+Tang+Zhong2.JPG" title="Sourdough milk bread with Tang Zhong" /></a></div>
<br />
This bread is a quintessential example of an Asian baking technique called the Tang Zhong method. This method refers to adding a roux made of 1 part of flour and 5 parts of water (or milk) by weight to the dough, which helps make a soft, light and fluffy bread. And the even more interesting part is that the bread stays fluffy and soft for few days after baking: simply reheat a slice or a piece of your loaf in the microwave for 10 to 15 seconds, and you’ll have a warm, soft and fluffy bread on hand, just like it’s fresh out of the oven.<br />
<br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">It is thought that the Tang Zhong method originated in Japan, but it became widely known to home cooks, especially in China, after the publication of "65°C Bread Doctor", a cookbook written in Chinese by Yvonne Chen in 2007. The 65°C refers to the fact that 65 degrees Celsius (149 degrees Fahrenheit) is the temperature at which the starches in the flour gelatinize and the Tang Zhong comes together into a pudding-like roux.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Well, for a scientific explanation of how and why the Tang Zhong works in order to make soft and fluffy bread which keeps well for long, I would refer you to the Internet where you can find a lot of food-nerd information.<o:p></o:p></span></div>
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<span lang="EN-US">For a quick and dirty explanation I just can say that the water roux is basically a gel made out of a portion of the flour and liquid that goes into any bread. This gel basically locks in the liquid throughout the entire rest of the mixing and baking process, so it doesn’t evaporate. At the same time the flour in the roux is also sealed away and will not develop gluten during the kneading process. As a result, the baked bread has a higher moisture content, and lower gluten development, which means it’s softer, lighter and fluffier – and also keeps this way for longer - than bread made the traditional way.<o:p></o:p></span></div>
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<span lang="EN-US"><br /></span>
<span lang="EN-US">In theory any normal bread recipe can be converted into the Tang Zhong method, in order to have a softer result.<o:p></o:p></span></div>
To do it in practice (but personally I haven't converted any traditional recipe yet) you should take out about 11-12 percent bread flour from the original recipe to make Tang Zhong adding water at a ratio of 1 (flour) to 5 (liquid). This mixture, cooled down, has then to be added to the dough along with the other ingredients.<br />
<br />
With regard to the following recipe, I made it several times and loved it. I also changed part of the flour with less refined ones, always with good results.<br />
Powdered milk is optional in the recipe, but helps to have an even softer bread, so I would recommend to use it if possible.<br />
<br />
The dough is not difficult to handle so you can do all the mixing and kneading by hand (as I do most of the times); an electric mixer can be of help but absolutely not necessary.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXEkhDRDqo_MXSvrL_PtbFFJJeLd8PQBk1DPJksp9JmjEu2lnyAvYWSXtQW4ERsjrMcMtkApnnMVULRDAZgeQa9BArcNKiMyJkV9tt78vPEbNkc556RblZJDkEqfqh1eK67CkjzUE-_g/s1600/105_Sourdough+milk+bread+with+Tang+Zhong3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Sourdough milk bread with Tang Zhong" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXEkhDRDqo_MXSvrL_PtbFFJJeLd8PQBk1DPJksp9JmjEu2lnyAvYWSXtQW4ERsjrMcMtkApnnMVULRDAZgeQa9BArcNKiMyJkV9tt78vPEbNkc556RblZJDkEqfqh1eK67CkjzUE-_g/s1600/105_Sourdough+milk+bread+with+Tang+Zhong3.jpg" title="Sourdough milk bread with Tang Zhong" /></a></div>
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b>Sourdough milk bread with Tang Zhong<o:p></o:p></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">for a 28 cm (1 kg) loaf pan<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><u><span lang="EN-US">Ingredients<o:p></o:p></span></u></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US"><i>For the Tang Zhong</i><b><o:p></o:p></b></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">25 g flour (all purpose)<o:p></o:p></span></div>
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<span lang="EN-US">125 g water<o:p></o:p></span></div>
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<span lang="EN-US"><i>For the dough</i><b><o:p></o:p></b></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">all the Tang Zhong prepared<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">300 g flour (all purpose)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">100 g strong bread flour<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">120 g sourdough starter (50% - 60% hydration), mature at room temperature<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">1 tsp barley malt (or honey)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">110 g milk (full fat or skimmed)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">100 g water<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">1 tsp powdered milk (optional)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">10 to 20 g sugar (depending on the desired sweetness)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">20 g extra-virgin olive oil (or vegetable oil for a more neutral taste)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">6 to 8 g sea salt<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<i>About the sourdough starter<o:p></o:p></i></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">In case you use a 100% hydration sourdough starter, reduce the quantity to 80 g and add 40 g more flour to the dough. Tang Zhong is the same.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">In case you use yeast, use 8 g if fresh or 2,5 g if dry, but reduce the milk to 100 g and water to 80 g. Tang Zhong is the same. Let the dough rise for two hours before shaping and, before baking, wait until it is doubled in size.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><u><span lang="EN-US">Preparation<o:p></o:p></span></u></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Make the Tang Zhong (water roux) first: put 25 g flour in a small saucepan and gradually add the water, mixing with a whisk until smooth. Place on a low heat and mix just a few minutes until you have a thick, gel-like consistency.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">If you have a thermometer, it is ready when the temperature will be 65°C.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Remove from the heat and transfer it to a small, clean bowl. Let it cool to room temperature.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">You can also prepare it in advance and keep it in the fridge for up to two days covered with cling film touching the surface.<o:p></o:p></span><br />
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Place the sourdough, broken into pieces, in a large bowl (or in the bowl of a standing mixer, if using), add the milk, water and barley malt and mix until the starter is dissolved (if using a mixer use the paddle attachment, by hand a whisk or a fork).<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Add the powdered milk (if using), the cooled Tang Zhong, half of the flour and mix at low speed to amalgamate. Add the sugar and the remaining flour, and salt at the end.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">If using an electric mixer, change the attachment and use the hook from now, mixing on low speed until you have a smooth and firm dough.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">This is a quite easy dough, so you can do the mixing easily by hand, adding the ingredients in the same order.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Add the oil, a little at a time, waiting to add more until it is well mixed in the dough. You must end with a smooth dough, but quite soft and sticky. Cover the bowl with plastic wrap and place it in the fridge for at least half an hour.<o:p></o:p></span><br />
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">After the rest, transfer the dough onto a floured surface and work it using the stretch and fold technique: using your fingertips, flatten the dough into a rectangle then fold one third of the dough toward the center, do the same with the other third, as you were folding a tissue or a napkin (after the folding you end up with three layers of dough). Then turn the dough 90° and repeat. Check this <a href="http://kitcheninthesand.blogspot.com/2014/10/wholemeal-no-knead-bread.html" target="_blank"><span style="color: #444444;"><b>link </b></span></a>for pictures of the technique.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Repeat the whole stretch and fold operation two times with 40 - 45 minutes intervals between one folding and the other, covering the dough with a bowl while resting.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">After the second folding, round a bit the dough and let it rest covered with the bowl for about 30 minutes.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">In the meantime oil or butter or line with baking paper a 1 kg loaf pan.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">On a floured working surface, divide the risen dough into 6 even pieces (weighing is recommended).<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Lightly flatten each piece with your fingertips (don't use rolling pin) to form a rough thick rectangle, fold the upper corners, then roll lengthwise and place in the prepared pan.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Cover with oiled cling film and let proof until the dough is doubled in size and reaches the edges of the pan (depending on the room temperature and the strength of your starter, it will take from 3 to 6 hours). It is recommended to let the dough proof in a place at constant temperature, repaired from air.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US"><br /></span>
<span lang="EN-US">When the dough seems ready, test it by pressing it gently with one finger; when the indentation bounces back slowly but remains lightly visible, the dough is ready to bake.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">When the dough is almost ready, preheat the oven to 180°C and gently brush the top of the dough with milk. You can sprinkle some sesame seeds or other seeds of your choice on the top.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Bake for about 30 - 35 minutes until the top is golden brown and the loaf sounds hollow when thumped with a wooden spoon.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">If it becomes too brown, cover the top with aluminum foil.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Remove from the oven, let cool for few minutes, then remove from the pan and let cool on a rack in the oven with the door open.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Let it cool completely before slicing.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US"><br /></span>
<span lang="EN-US">This keeps well for few days at room temperature in a plastic bag and frozen for few months.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<div style="margin: 0px;">
<span lang="EN-US">Instead of 6 rolls you can make 12 even balls and place them in the pan creating three rows made of two balls put side by side.<o:p></o:p></span></div>
</div>
Anonymoushttp://www.blogger.com/profile/07701665042051547573noreply@blogger.com2tag:blogger.com,1999:blog-6008343401119509503.post-53401751100042932762015-10-31T16:49:00.001+04:002015-10-31T16:51:10.506+04:00Wholewheat crostata and some news<div class="separator" style="clear: both; text-align: center;">
</div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY2G-xja5XHv1iZU-8YnRAL89sRoxZtdxPS6OMuk6i5YN6PIFTICK3V0pgIrKskKDfq5JloYMk3Jkj3H7UQ2GL1odcdTwbSLdP1t-LzI5DiRcOJaRHcGVbu2bzQiSpQGaekJLMVsXEIA/s1600/104_Wholewheat+crostata+1.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img alt="Wholewheat crostata" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY2G-xja5XHv1iZU-8YnRAL89sRoxZtdxPS6OMuk6i5YN6PIFTICK3V0pgIrKskKDfq5JloYMk3Jkj3H7UQ2GL1odcdTwbSLdP1t-LzI5DiRcOJaRHcGVbu2bzQiSpQGaekJLMVsXEIA/s1600/104_Wholewheat+crostata+1.jpg" title="Wholewheat crostata" /></a><br />
<br />
Well, if there are two or three people wondering where I've been lately and why I'm not posting regularly on the blog, I finally want to tell that some important changes are happening in my life.<br />
Please don't worry, it's nothing bad, just something that took most of my time in the last two months and probably will still take it in the next future.<br />
The news is that, after almost two years in Dubai, me and my family just came back to Italy; and exactly for the same reason why we had moved to Dubai two years ago: my husband work. Something we were somehow prepared to, even if we were getting used to Dubai lifestyle and for sure we'll miss it a bit.<br />
<br />
To be honest I would have much preferred to cook, take and edit pictures, write recipes and posts rather than doing what I actually did in the last two months, that is in random order: meeting with moving companies for relocating all of our things back to Italy (and realizing how much stuff is possible to accumulate in just two years is quite shocking), finding a school for my son (actually two, as most likely we are going to move from where we are now), make a selection of things to leave back or throw away, wrapping all our clothes and other stuff in plastic covers to protect them during the travel, getting some refunds for activities paid in advance (this apparently easy task was actually a tough one), preparing the luggage to carry with us (one of which almost full of food, of course), meeting with friends to say bye (this was the best part actually, even if the saddest one and even if I didn't have the time to see all the people I would have loved to). And the daily routine? Almost the same as before, of course ...<br />
<a name='more'></a><br />
Luckily, despite all the things to arrange before leaving, we were able to make a long weekend trip to Muscat, in Oman, where I had never been before; and I am very glad we did, as I had the opportunity to relax and enjoy a really beautiful place that I strongly recommend to visit especially to those living in Dubai or the UAE.<br />
<br />
And now we are in Italy, still in a temporary accommodation in a (most likely) temporary city.<br />
<br />
I just want to reassure my few readers that I'm not going to quit blogging, as I like it too much.<br />
But probably in the next future I still won't be able to be as present as I used to be, and for reasons you can easily guess: finding a new house (what a tough job!), all our stuff arriving soon from Dubai (I do not want to think about it), my son settling in the second - the third considering also the Dubai school - new school (poor boy), rediscovering the city (which city I don't know yet; the only certain thing is that it will be one out of two, both of which I've already lived in, even if for a very different number of years), reconnecting with people and friends, getting into a new routine,<br />
<br />
Well, I'll try to keep you updated on the progress of my relocation in my home country, as well as to share some of my Italian life.<br />
In the meantime I leave a recipe that I had in my archives: a jam <i>crostata</i> with a wholemeal shortcrust pastry base, very rustic and very tasty.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_8bJoDihJls7KH0EmqaI-ED9nnwPx18MRY4SXgUqe7klKe75CScJa9jJbp7mGErdxhXPnW4g-JjGsLKKErZSUHLOaE-1RsJfQ2wQGCSXRaKD1Y1JQAsXxhHJznpbBv-4JY9X-zEiJ0g/s1600/104_Wholewheat+crostata+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Wholewheat crostata" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_8bJoDihJls7KH0EmqaI-ED9nnwPx18MRY4SXgUqe7klKe75CScJa9jJbp7mGErdxhXPnW4g-JjGsLKKErZSUHLOaE-1RsJfQ2wQGCSXRaKD1Y1JQAsXxhHJznpbBv-4JY9X-zEiJ0g/s1600/104_Wholewheat+crostata+2.jpg" title="Wholewheat crostata" /></a></div>
<br />
As I've said before, I have a sort of passion for <i>crostata</i>, I love experimenting new combinations of flours, sugars and fats and alternating consolidated recipes and new ones (on the blog you can find some of my <i>crostata</i> <a href="http://kitcheninthesand.blogspot.it/search?q=crostata" target="_blank"><span style="color: #444444;"><b>here</b></span></a>).<br />
The recipe I am about to share has a shortcrust pastry made with 50% wholewheat flour and unrefined cane sugar which both give a rustic texture and a very pleasant flavor. It's not very sweet so feel free to increase the amount of sugar if you have a really sweet tooth (maximum 20 grams though).<br />
It would be nice to use a homemade jam for the filling. In any case I recommend to use a jam made with at least 60% fruit (organic if possible) and sugar cane or a natural sweetener (like apple juice), to reduce the amount of added sugar.<br />
The same pastry can be used also with other fillings: custard and fruit, chocolate ganache, lemon or orange curd or whatever you like.<br />
Being made with a part of wholemeal flour, the pastry is quite delicate and may be difficult to handle; if so, you can roll it between two sheets of lightly floured baking paper and use the same paper to transfer the rolled dough into the tart pan.<br />
Hope to talk to you soon!<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtLqy56Fs-ILq8eOPYbPvh-wCX0z5Zk1RwKJQtW3ElmruHEd2QedgygbOiKVCV8aWztQL12z0qN0N8cx4_uLt_x299goPvBddJmweDmZBfa_VZwoJQAxBMMR1Jgm6J-zF6Gge9WpwDsQ/s1600/104_Wholewheat+crostata+3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Wholewheat crostata" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtLqy56Fs-ILq8eOPYbPvh-wCX0z5Zk1RwKJQtW3ElmruHEd2QedgygbOiKVCV8aWztQL12z0qN0N8cx4_uLt_x299goPvBddJmweDmZBfa_VZwoJQAxBMMR1Jgm6J-zF6Gge9WpwDsQ/s1600/104_Wholewheat+crostata+3.jpg" title="Wholewheat crostata" /></a></div>
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<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span lang="EN-US">Wholewheat jam crostata <o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">makes one 20 cm </span><span lang="EN-US" style="font-family: Symbol; mso-ansi-language: EN-US; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-char-type: symbol; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-symbol-font-family: Symbol;">Æ</span><span lang="EN-US"> tarte <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Shortcust<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">125 g wholewheat flour<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">125 g cake flour<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">125 g butter, chilled
and cubed<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">90 g granulated
unrefined cane sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">1 whole medium
egg <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">1 yolks <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">zest of 1/2 large
lemon (organic, not waxed, if possible)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">seed of 1/2 vanilla bean
(or 1 tsp pure vanilla extract)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">pinch of salt<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Filling: <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">your favorite jam or
marmalade (about 250 g for one 20 </span><span lang="EN-US" style="font-family: Symbol; mso-ansi-language: EN-US; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-char-type: symbol; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-symbol-font-family: Symbol;">Æ</span><span lang="EN-US"> cm tarte)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Place the flour in a
medium mixing bowl. Add in the cubed butter and, using your fingertips, rub the
butter into the flour until you get a crumbly mixture and there are no more
visible pieces of butter. Mix in the
sugar and then lemon zest. Lightly beat
the egg yolks and whole egg with a pinch of salt and the vanilla seeds or
extract. Using a knife or your fingers, mix the beaten eggs into the flour -
butter mixture until the pastry comes together into a ball.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">When preparing the
pastry it is important that everything is cold: keep your hands cool, or use
the blades of two knives or a pastry scrapers for mixing the ingredients; alternatively
ingredients can be mixed using a food processor. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Once the dough comes
into a ball, wrap it in plastic film and refrigerated for one day (or anyway
for at least 1 hour). <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Preheat the oven to
180°C.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Take the dough out of
the fridge and, on a lightly floured counter, rapidly work then roll out about
2/3 of the pastry <sup> </sup>to 5 mm
thickness; gently transfer the rolled
pastry to a buttered and floured 20 cm round tart pan cutting out the excess
pastry (I recommend to make a thicker border for the tart by rolling the excess
pastry into a thin rope, then placing it around the edges of the tart pan). <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Prick the base with a
fork and fill it with jam.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Roll out the excess pastry
and cut into strips, about 1cm wide and place them over the top to create a
lattice. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Bake at 180°C for about
25 to 30 minutes or until golden on top. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Let cool in the pan
(when hot the pastry is very fragile) before transferring to a serving plate.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXc0ot6vxDXVbehW-mY-c056K8sLspUEpVS9fxXiI5OVAOB3I4Ll86Qltpe2ru9jJDTCGHg0eEOCg4ncgcFrjI_MpmagRXmFop3Bg5sGSkG-GXkfiPvV3rVlmCniJ8Sn58CbAoGXzMcw/s1600/104_Wholewheat+crostata+4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Wholewheat crostata" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXc0ot6vxDXVbehW-mY-c056K8sLspUEpVS9fxXiI5OVAOB3I4Ll86Qltpe2ru9jJDTCGHg0eEOCg4ncgcFrjI_MpmagRXmFop3Bg5sGSkG-GXkfiPvV3rVlmCniJ8Sn58CbAoGXzMcw/s1600/104_Wholewheat+crostata+4.jpg" title="Wholewheat crostata" /></a></div>
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Anonymoushttp://www.blogger.com/profile/07701665042051547573noreply@blogger.com1tag:blogger.com,1999:blog-6008343401119509503.post-46651703372358548702015-10-10T15:16:00.001+04:002015-10-10T15:21:30.184+04:00My recipe for wholewheat sourdough bread with mixed seed featured on MyHealthyDXB<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgYbPYQEdLcyGUho0ByHBi35q54h3Um4bgjFS9EtiSJ8Lcsu40UfS1rx4YSXIqLNL5TmeyDOyKSfoBzbSL5K90fJm6lPbzMkZUUE4LtfYVT4rU1RAh3rLPIrs8kSmSxyfzs2UW3KseXw/s1600/Wholewheat+Bread+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Wholewheat sourdough bread with mixed seeds" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgYbPYQEdLcyGUho0ByHBi35q54h3Um4bgjFS9EtiSJ8Lcsu40UfS1rx4YSXIqLNL5TmeyDOyKSfoBzbSL5K90fJm6lPbzMkZUUE4LtfYVT4rU1RAh3rLPIrs8kSmSxyfzs2UW3KseXw/s1600/Wholewheat+Bread+1.jpg" title="Wholewheat sourdough bread with mixed seeds" /></a></div>
<br />
<div class="MsoPlainText">
Baking, and in particular making bread, is one of my
passions - and to be honest also a personal challenge. </div>
<div class="MsoPlainText">
I love making bread for my family and friends and I am
very glad when they appreciate my job. </div>
<div class="MsoPlainText">
And I also like sharing my recipes,
that's also one of the main reasons for which I decided to have a blog.</div>
<div class="MsoPlainText">
So, when the lovely Louise, author of <a href="http://myhealthydxb.com/index.html" target="_blank"><span style="color: #444444;"><b>MyHealthyDXB</b></span></a> (a fabulous
blog packed with useful information about eating, cooking and living healthy in
Dubai) asked me to post one of my recipes on her blog I was more than happy. </div>
<div class="MsoPlainText">
And the recipe she has chosen to publish is probably the
healthiest and most nutritious bread I've ever made: wholewheat sourdough bread
with mixed seed.</div>
<div class="MsoPlainText">
You can find the recipe <b><span style="color: #444444;"><a href="http://goo.gl/kwdbn9" target="_blank"><span style="color: #444444;">here</span></a>.</span></b></div>
<div class="MsoPlainText">
I strongly recommend to bookmark Louise blog as you can find many pieces
of information (recipes, articles, reviews, tips and more) for an healthy
lifestyle in Dubai, and not only in Dubai indeed. </div>
<br />
<div class="MsoPlainText">
Thank you Louise!</div>
Anonymoushttp://www.blogger.com/profile/07701665042051547573noreply@blogger.com1tag:blogger.com,1999:blog-6008343401119509503.post-76510158429912300082015-09-30T17:48:00.001+04:002015-09-30T17:48:23.272+04:00Cakey chocolate chip cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPbZA7wg_fwlMAVfBrt8AWcYbKeqDH_BOl3CCw9V_QqGrDEAL25wdp0C_Cc_kvZyoGg03pdT85E32k6ZbHo8Kuks_DrGd862UBkH959By2gqDDZ8n6kEnxdM-EtfcH9BkI4faG2yAA4Q/s1600/102_Cakey+chocolate+chip+cookies+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Cakey chocolate chip cookies " border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPbZA7wg_fwlMAVfBrt8AWcYbKeqDH_BOl3CCw9V_QqGrDEAL25wdp0C_Cc_kvZyoGg03pdT85E32k6ZbHo8Kuks_DrGd862UBkH959By2gqDDZ8n6kEnxdM-EtfcH9BkI4faG2yAA4Q/s1600/102_Cakey+chocolate+chip+cookies+1.jpg" title="Cakey chocolate chip cookies " /></a></div>
<br />
<div class="MsoPlainText">
Hands up who doesn't like chocolate chip cookies! Not
many I guess...</div>
<div class="MsoPlainText">
But do we need another recipe for chocolate chip cookies?
</div>
<div class="MsoPlainText">
<br /></div>
<div class="MsoPlainText">
I would say yes, in particular considering that I am not
going to share one of those recipes giving the perfect (but what is perfect? what we like I think) balance of chewiness, softness and crunchiness, the
combination of textures typical of the worldwide popular American - style chocolate chip cookies. </div>
<div class="MsoPlainText">
In fact the recipe I'm giving today makes another kind of sweet baked good, having the
texture of a cake, a crumby crust with a soft and light center...but small like a cookie: a sort of miniature chocolate
chip cake. </div>
<div class="MsoPlainText">
Nearly the opposite of this <a href="http://kitcheninthesand.blogspot.com/2014/10/chocolate-chip-cookie-cake.html" target="_blank"><b><span style="color: #444444;">chocolate chip cookie-cake</span></b></a>
that is the size of a cake and the texture of a cookie.</div>
<a name='more'></a><br />
<div class="MsoPlainText">
The recipe is an adaptation of a Martha Stewart's recipe (whose book "Cookies" is very inspirational to me), but with less sugar and
butter, something I always do when I try new recipes for sweets, and especially when
they come from an American cookbook or magazine or blog as they are usually too
sweet and rich in fats for my liking.</div>
<div class="MsoPlainText">
<br /></div>
<div class="MsoPlainText">
The result is very interesting and original for a
chocolate chip cookie. Give it a try if you want to taste something different.</div>
<div class="MsoPlainText">
And it's very simple and quick to make. An idea for an
impromptu afternoon tea or a quick snack for kids - who, by the way, will enjoy
to help in the making.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEharK-hpYvaIis8ZksqH48UEoDO9YCWwyMf9lOUAi0Fpv_umfGfUUClue542quOs_8bi98ZoOtGMn_mU9OcvUhPaG514GaJWAvrOdnqUd181dWm86InW0GbQ7rN9ioe3Tl7SgukOaglEw/s1600/102_Cakey+chocolate+chip+cookies+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Cakey chocolate chip cookies " border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEharK-hpYvaIis8ZksqH48UEoDO9YCWwyMf9lOUAi0Fpv_umfGfUUClue542quOs_8bi98ZoOtGMn_mU9OcvUhPaG514GaJWAvrOdnqUd181dWm86InW0GbQ7rN9ioe3Tl7SgukOaglEw/s1600/102_Cakey+chocolate+chip+cookies+2.jpg" title="Cakey chocolate chip cookies " /></a></div>
<div class="MsoPlainText">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span lang="EN-US">Cakey chocolate chip cookies <o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">makes about 20 cookies<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">140 g cups all-purpose
flour<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">1/4 teaspoon baking
soda<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">85 g unsalted butter,
room temperature<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">60 g granulated sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">20 g light-brown sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">1/2 teaspoon sea salt<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">1 teaspoons pure
vanilla extract<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">1 large eggs<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">160 g dark chocolate chips (or milk)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Preheat oven to 180°C (350°F).
Line a baking sheet with parchment paper.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">In a small bowl, sift
together the flour and baking soda and set aside. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">In a large bowl (or in
the bowl of an electric mixer fitted with the paddle attachment) add the butter
with both sugars; beat until light and fluffy (medium speed if using the electric
mixer). Add the salt, vanilla, and eggs and beat until well mixed (medium speed
if using the electric mixer). <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Add the flour -baking soda
mixture and mix until just combined. Stir in the chocolate chips.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Using an ice-cream scoop
(or a tablespoon) drop balls of dough about 4 cm apart on the prepared baking
sheet.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Bake until the cookies
are golden around the edges and set in the center, about 10 to 12 minutes.
Remove from the oven, and leave on
baking sheet for a couple of minutes. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Transfer to a wire
rack, and let cool completely before serving.<o:p></o:p></span></div>
<div class="MsoPlainText">
</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">These cookies keep well
up to 1 week in an airtight container at room temperature.<o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiAOa5tvE6iVX5gKSfuA5AlSsuBSaakZjV2fgkPT9Wh5LaFqCwA4V3nVNhEUiC7eVS200sJEn9WnxoDBC4U4ju7zwQXht1aAxQjzXZ3aEZLtCvJgBaM8gK26R2EKM-lTYEksZnB9WTFw/s1600/102_Cakey+chocolate+chip+cookies+3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Cakey chocolate chip cookies " border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiAOa5tvE6iVX5gKSfuA5AlSsuBSaakZjV2fgkPT9Wh5LaFqCwA4V3nVNhEUiC7eVS200sJEn9WnxoDBC4U4ju7zwQXht1aAxQjzXZ3aEZLtCvJgBaM8gK26R2EKM-lTYEksZnB9WTFw/s1600/102_Cakey+chocolate+chip+cookies+3.jpg" title="Cakey chocolate chip cookies " /></a></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US"><br /></span></div>
Anonymoushttp://www.blogger.com/profile/07701665042051547573noreply@blogger.com1tag:blogger.com,1999:blog-6008343401119509503.post-65771459595123451912015-09-20T11:53:00.000+04:002015-09-20T11:56:06.783+04:00Pomodori gratinati (roasted crumbled tomatoes)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvo3Vl0OOIaUPE9W1BWmvOpHwiO2yvF-uQoAIPy5pls_xw5xvcLxGoZsjO1X0B9eK8Hl0voOw0qAUOahuzaLXYgqH8mLclgnzitXJ-92iX-AV12X5C1GLO8IyHUx3VPUnHD8n0-VBhZw/s1600/101_Pomodori+gratinati+%2528roasted+crumbled+tomatoes%2529+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Pomodori gratinati (roasted crumbled tomatoes)" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvo3Vl0OOIaUPE9W1BWmvOpHwiO2yvF-uQoAIPy5pls_xw5xvcLxGoZsjO1X0B9eK8Hl0voOw0qAUOahuzaLXYgqH8mLclgnzitXJ-92iX-AV12X5C1GLO8IyHUx3VPUnHD8n0-VBhZw/s1600/101_Pomodori+gratinati+%2528roasted+crumbled+tomatoes%2529+1.jpg" title="Pomodori gratinati (roasted crumbled tomatoes)" /></a></div>
<br />
<div class="MsoPlainText">
I have a special affection for this dish! </div>
<div class="MsoPlainText">
Because it is exactly what can be called a family recipe:
in fact I learned how to make it from my mother, my mother from hers and so back for
generations. </div>
<div class="MsoPlainText">
It is a classical in my mum's summer repertoire, as she
makes it at least once a week when local tomatoes are in season - she is a
fanatic of seasonal cooking and for no reason would buy a fresh tomato in
winter. </div>
<div class="MsoPlainText">
Using the right products this dish actually has all the flavors
and colors of summer: ripe tomatoes, herbs, garlic and not much more, just some
olive oil, breadcrumbs and salt. </div>
<div class="MsoPlainText">
And it's one of those dishes that you can never be bored
of, because it's simple but tasty like all the "peasant dishes" are,
especially when born out of necessity (why throwing away a piece of stale
bread, when you can make crumbs out of it?).<br />
<a name='more'></a></div>
<div class="MsoPlainText">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwKFGHzE1Q6SMiwdJHK5gX3bEhVqc8lJgFQJdDA_kyG29bTLehFOiieUsepCZ7jlTvTlW2g-0l-wkbiLkb1Xgow-vqXPvZmanTCWN1Frf-aKqiDH8HjrX5d-2-1_9xfeY4C97YavELbQ/s1600/101_Pomodori+gratinati+%2528roasted+crumbled+tomatoes%2529+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Pomodori gratinati (roasted crumbled tomatoes)" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwKFGHzE1Q6SMiwdJHK5gX3bEhVqc8lJgFQJdDA_kyG29bTLehFOiieUsepCZ7jlTvTlW2g-0l-wkbiLkb1Xgow-vqXPvZmanTCWN1Frf-aKqiDH8HjrX5d-2-1_9xfeY4C97YavELbQ/s1600/101_Pomodori+gratinati+%2528roasted+crumbled+tomatoes%2529+2.jpg" title="Pomodori gratinati (roasted crumbled tomatoes)" /></a></div>
<br />
<div class="MsoPlainText">
But maybe the most important reason why I love this
recipe is that, whenever I make it or eat, it reminds me my grandmother. </div>
<div class="MsoPlainText">
I don't know
whether memories make everything nicer or it was for real, but her roasted
crumbled tomatoes were better than any other I ever had. </div>
<div class="MsoPlainText">
Of course she used
only tomatoes grown by herself in the garden and picked just before using (and
this makes alone a big difference); and also, weather permitting, she preferred
to cook them outside on the charcoal barbecue rather than in the oven (and the
smoky flavor of the burnt skin is just addictive). What else? I don't know. I
just like to remember her tomatoes as the best!<br />
<br /></div>
<div class="MsoPlainText">
All across Italy, in particular in the regions with more temperate weather where tomatoes are widely grown, it is possible to find several different versions of this dish, commonly called "pomodori gratinati", which means "tomatoes cooked au gratin": some recipes include grated cheese (parmigiano or pecorino or other local cheeses), others anchovies and capers, others olives, or even chopped almonds: the mix of herbs can change too (basil, oregano, parsley, or a mix of them, depending on what one has on hand). They are mainly baked in the oven but, as I said, can be grilled on the charcoal (the best version for my liking) or even cooked on the stove.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP0N7bgIB0gNJC32GOWIXXJgWuwQF45KLFo_i5RQkzBvN4EPr7dYxcnxax_khRcR2z4mqU5l1RW8gfcpzSX4EUwlp546AYMfqyQ6nwXprsZeBtHVIzJ2rX-hk7XOj89T2gfaP_r15OUQ/s1600/101_Pomodori+gratinati+%2528roasted+crumbled+tomatoes%2529+3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Pomodori gratinati (roasted crumbled tomatoes)" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP0N7bgIB0gNJC32GOWIXXJgWuwQF45KLFo_i5RQkzBvN4EPr7dYxcnxax_khRcR2z4mqU5l1RW8gfcpzSX4EUwlp546AYMfqyQ6nwXprsZeBtHVIzJ2rX-hk7XOj89T2gfaP_r15OUQ/s1600/101_Pomodori+gratinati+%2528roasted+crumbled+tomatoes%2529+3.jpg" title="Pomodori gratinati (roasted crumbled tomatoes)" /></a></div>
<div class="MsoPlainText">
<br /></div>
<div class="MsoPlainText">
Here I want to share my family's version of the recipe. That's a bit odd compared to all the other recipes I've posted so
far. And the strange thing is that I can't give precise quantities (in grams I mean) for
the ingredients, as they strongly depend on the tomatoes used, mainly on how big they
are and how many seeds they have (and consequently how much room is left for
the crumble filling). </div>
<div class="MsoPlainText">
My grandmother made almost every recipe without weighing
anything, but in this case it is necessary to go like this. But trust me, it's not complicated. </div>
<div class="MsoPlainText">
So I will tell you the recipe as my grandmother would do,
giving neither the weight for the ingredient nor the number of servings. I
usually consider two or three tomatoes per person, as they are always much
appreciated and, in any case, can be kept in the fridge for a couple of days. </div>
<div class="MsoPlainText">
<o:p>This dish is traditionally served as a side for meat, chicken or even fish, but I also like to serve it as a starter along with other plates to share. </o:p></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTg0LKbNEWfpzIlw6GMBBaR-Tgc9XTP66L6dRqcGGhfdHV0CjlvqWRF_xAVUxSpm2rYC8Ld9S3UbFRhTqfozP7swtWIWRALx3hpXP7yT_8MmZKwNrO-thNbXGMFTyorvMPnkWI48bKIg/s1600/101_Pomodori+gratinati+%2528roasted+crumbled+tomatoes%2529+4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Pomodori gratinati (roasted crumbled tomatoes)" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTg0LKbNEWfpzIlw6GMBBaR-Tgc9XTP66L6dRqcGGhfdHV0CjlvqWRF_xAVUxSpm2rYC8Ld9S3UbFRhTqfozP7swtWIWRALx3hpXP7yT_8MmZKwNrO-thNbXGMFTyorvMPnkWI48bKIg/s1600/101_Pomodori+gratinati+%2528roasted+crumbled+tomatoes%2529+4.jpg" title="Pomodori gratinati (roasted crumbled tomatoes)" /></a></div>
<div class="MsoPlainText">
<o:p><br /></o:p></div>
<br />
<div class="MsoPlainText">
<o:p><br /></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b>Pomodori gratinati (roasted crumbled
tomatoes)<o:p></o:p></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">ripe medium sized tomatoes,
preferably a round variety <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">breadcrumbs <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">garlic cloves, finely
chopped or crushed<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">mixed fresh herbs
(basil, thyme, parsley, oregano, marjoram), finely chopped <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">sea salt<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">freshly ground black
pepper<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">extra virgin olive oil
<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Preheat the oven to 180
-190°C.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Prepare the filling: to
measure the ingredients, consider that you will need approximately one full teaspoon
of filling for each half tomato. Breadcrumbs should represent about 3/4 of the mixture.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">In a mixing bowl
combine the breadcrumbs, herbs, garlic, salt, freshly ground pepper and some
tablespoon olive oil; the mixture has to be moist. Mix well and set aside.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Wash the tomatoes, halve
and remove all the seeds and juice. Sprinkle each half with a little sea salt and,
using a teaspoon, fill them with the prepared breadcrumbs mixture. Place them
on a large baking dish lined with parchment paper, add a little more olive oil
on top and bake for about 35 to 45 minutes, until tomatoes are tender and slightly
crispy on the edges</span><span lang="EN-US">.
Remove from the oven and let rest before serving.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Serve at room temperature or lukewarm with extra-virgin olive oil on the side:
each guest will add a splash on top according to their liking.<o:p></o:p></span></div>
<div class="MsoPlainText">
<o:p>If there are any leftovers, they keep for a couple of days in the fridge in
a airtight container; just let them come back at room temperature (or warm for few
minutes in the oven) before serving. </o:p></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia6v913DH-PR-_MUk0eoYP269O80Me0WZ1PzSocyy0CEdaDkPtcYH0JAHYBJNMS2IX3uu9uHQs0P1FQ3QbtHLXmqg1oeGO-lNUwvsV4KFKs6mZj7oA95TzUk0saeYDEmkDHI0kh6Hl7g/s1600/101_Pomodori+gratinati+%2528roasted+crumbled+tomatoes%2529+5.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Pomodori gratinati (roasted crumbled tomatoes)" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia6v913DH-PR-_MUk0eoYP269O80Me0WZ1PzSocyy0CEdaDkPtcYH0JAHYBJNMS2IX3uu9uHQs0P1FQ3QbtHLXmqg1oeGO-lNUwvsV4KFKs6mZj7oA95TzUk0saeYDEmkDHI0kh6Hl7g/s1600/101_Pomodori+gratinati+%2528roasted+crumbled+tomatoes%2529+5.jpg" title="Pomodori gratinati (roasted crumbled tomatoes)" /></a></div>
<div class="MsoPlainText">
<o:p><br /></o:p></div>
Anonymoushttp://www.blogger.com/profile/07701665042051547573noreply@blogger.com3tag:blogger.com,1999:blog-6008343401119509503.post-41472633373797071402015-09-05T18:57:00.003+04:002015-09-05T18:57:47.301+04:00Roasted pepper dip - my take on Muhammara <div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_cWzg8Z6YrtLHBOCrwkaA7Z1U0gnmovJ9Ggnmnak-N9lkZuCp2pIm1c6na80IgmiwKv27He_X2Mryc6Y0vq9095sKG2YhLMH_MW_ns6142AC_igHQwQQYr71GDPJZiHRWKuPyVawj_g/s1600/100_Roasted+pepper+dip+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Roasted pepper dip " border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_cWzg8Z6YrtLHBOCrwkaA7Z1U0gnmovJ9Ggnmnak-N9lkZuCp2pIm1c6na80IgmiwKv27He_X2Mryc6Y0vq9095sKG2YhLMH_MW_ns6142AC_igHQwQQYr71GDPJZiHRWKuPyVawj_g/s1600/100_Roasted+pepper+dip+2.jpg" title="Roasted pepper dip " /></a></div>
<br />
It's incredible how time flies!<br />
When I published my previous post, at the end of June, I was not feeling like on holiday yet, but on the contrary I had the intention of writing something else before heading to Italy for my summer vacation and, most important, saying a "see you soon" to all my readers and wishing a lovely vacation to those - as lucky as me - able to take a break for a while.<br />
But - and to be honest I can't exactly explain how - I am here to say "hello" only on the 5th of September, more than two months later. And even today what I can do is just a short and quick post, because of several other things to do. Unfortunately no time to share something about my summer in Italy. And probably when I have the time and the right concentration, it will be too late to be of interest to anyone. <br />
But if any of you is curious to know something more about the time I spent in my home country, you can check my <a href="https://instagram.com/francesca_verrucci/" target="_blank"><span style="color: #444444;"><b>Instagram account</b></span></a> where I shared quite a few pictures from Italy. It was a period of rest, also from the kitchen. time spent with the family and many <i>aperitivi </i>- mainly Aperol spritz, as you can see from the pictures.<br />
<br />
But before leaving my desk, I want to share a recipe that I had made and pictured before going on holiday, still waiting to be published.<br />
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Since I particularly love Middle Eastern recipes, I like to cook myself dishes from - or inspired by - the Middle Eastern cuisine. You can find some of my experiments on the blog too, just have a look at this <a href="http://kitcheninthesand.blogspot.ae/search/label/Middle%20Eastern" target="_blank"><b><span style="color: #444444;">link</span></b></a>.<br />
One of the dishes that is very common to find on a <i>mezze</i> table, along with other small plates to share, is Muhammara (or Mhammara), a hot dip originating from Syria and popular all across the Middle East, made with red peppers blended with olive oil, walnuts, spices and other ingredients depending on the cook or family recipe. One of the ingredients always used along with peppers and pomegranate molasses is walnut that, as I've have already said before, I'm sort of "allergic" to (I do not have to go to the hospital if I have one, but my mouth gets covered in not really pleasant sores) and consequently I prefer to stay away from walnuts; and to be honest I don't even like the taste - but I think it's a consequence of their effect.<br />
But I like all the other Muhammara's ingredients as well as the combination of them. So what I did to avoid walnuts collateral effects was just to replace them with another nut I like, namely almonds, and the result was actually particularly good.<br />
Of course, if you want to try a more traditional version of the spread, just substitute the almonds for the same quantity of toasted walnuts.<br />
The traditional way of serving Muhammara is as a dip, with pita bread, or as a spread on toasted bread but I think it goes very well also with raw vegetables. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6A0ZWhnr408xOjD9YhImhtfQwAFaU5ut336Sf-IyVDiJY1QwEntSulDKckf7nQ5FWOaolyyBwCNwd40W8GfThUAfgyY3k9pmnTTw0BTurkbPr76ZdySA4hqyucmH-Zzldvtabn-XLxQ/s1600/100_Roasted+pepper+dip+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Roasted pepper dip " border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6A0ZWhnr408xOjD9YhImhtfQwAFaU5ut336Sf-IyVDiJY1QwEntSulDKckf7nQ5FWOaolyyBwCNwd40W8GfThUAfgyY3k9pmnTTw0BTurkbPr76ZdySA4hqyucmH-Zzldvtabn-XLxQ/s1600/100_Roasted+pepper+dip+1.jpg" title="Roasted pepper dip " /></a></div>
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<b><span lang="EN-US">Roasted pepper dip - my take on Muhammara <o:p></o:p></span></b></div>
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<span lang="EN-US">Serves 4-6<o:p></o:p></span></div>
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<span lang="EN-US">3 large red peppers<o:p></o:p></span></div>
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<span lang="EN-US">2 red chillies,
deseeded and chopped or 1 tbsp dried chilli flakes<o:p></o:p></span></div>
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<span lang="EN-US">50 g toasted
almonds, coarsely chopped<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">50 g fresh bread
crumbs<o:p></o:p></span></div>
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<span lang="EN-US">1 small garlic
clove, peeled and crushed<o:p></o:p></span></div>
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<span lang="EN-US">Juice of ½ lemon<o:p></o:p></span></div>
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<span lang="EN-US">1teaspoon ground cumin</span><span lang="EN-US" style="font-family: "MS Gothic"; mso-ansi-language: EN-US; mso-bidi-font-family: "MS Gothic";"> </span><span lang="EN-US"><br />
</span><span lang="EN-US">2 tablespoon olive oil, plus
extra to finish<br />
</span><span lang="EN-US">1 heaped tablespoon pomegranate molasses<br />
fine-grain sea salt</span><span lang="EN-US"><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Toasted sliced almond
to garnish<o:p></o:p></span></div>
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<span lang="EN-US">Heat the oven to 200°C.
Place the peppers on a tray and roast for 30-35 minutes, turning occasionally,
until they are cooked and the skin is blackened. Put the peppers in paper bag
or in a glass bowl covered with cling-film and, once cool enough to handle,
peel and discard the skin and seeds.<br />
Pat the peppers dry, and place in a food processor (ideally this job should be
done by hand in a mortar). Add the almonds, breadcrumbs, lemon juice, molasses,
cumin, chilli and garlic. Process (or work with a pestle) until you have a
coarse consistency. Add the olive oil and a quarter-teaspoon of s</span>alt and mix until well combined. <br />
Taste and add more pomegranate molasses and/or salt to taste – the dip has to be very flavorful.<br />
Spoon the dip into a shallow bowl, using the back of a spoon to make an indentation in the center,
drizzle with a little olive oil and garnish with the sliced almonds. Serve at
room temperature, with toasted pita bread and /or fresh vegetable or spread on
toasted slices of bread.</div>
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<span lang="EN-US">The dip keeps well and
even improves after a day in the fridge; just don't serve it fridge-cold.<o:p></o:p></span></div>
Anonymoushttp://www.blogger.com/profile/07701665042051547573noreply@blogger.com10tag:blogger.com,1999:blog-6008343401119509503.post-42918650130759645312015-06-26T17:39:00.000+04:002015-09-04T15:39:35.624+04:00Grilled pepper salad with capers, olives and lemon<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9vsEQVMKAKls82i_aZHKNcjHW-K0w1a53XQFpl3LVGKIR5L7hQGWixDP7mKU2UVbVqRbJEST6fyyjXyDNpgcmPkMykfMgcZ1v_-i5EGBIgcEOgNlWj-6j4ApLqkloURMt9Q82bMrSfg/s1600/99_Grilled+pepper+salad+with+capers%252C+olives+and+lemon+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Grilled pepper salad with capers, olives and lemon" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9vsEQVMKAKls82i_aZHKNcjHW-K0w1a53XQFpl3LVGKIR5L7hQGWixDP7mKU2UVbVqRbJEST6fyyjXyDNpgcmPkMykfMgcZ1v_-i5EGBIgcEOgNlWj-6j4ApLqkloURMt9Q82bMrSfg/s1600/99_Grilled+pepper+salad+with+capers%252C+olives+and+lemon+1.jpg" title="Grilled pepper salad with capers, olives and lemon" /></a></div>
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When summer arrives and temperatures start to rise (even though, honestly, where I live temperatures are pretty high all over the year) we all prefer light and refreshing food, and also do not want to spend much time in the kitchen cooking and cleaning. Salads are a perfect solution for summer lunches and dinners: they can be served as a starter, as a side dish or even as a complete meal just by mixing up a balanced combination of tasty and nutritious ingredients.<br />
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And also salads do not necessarily have to be made with greens and leaves: many vegetables, raw and/or cooked, make great salads, with just few additional matching ingredients and the right dressing.<br />
Like in the case of this grilled peppers salad with capers, olives and lemon, a tribute to Mediterranean colors and flavors. Quick and easy to prepare, it will make a good impression in several occasions: it can be a tasty solution for a family lunch along with some mozzarella or another fresh cheese and some bread to soak up all its tasty juices, and will be perfect also as a side dish for grilled meat or fish; but it will also go well in a spread of appetizers in a more formal dinner. As it keeps well, you can bring it with you in your lunch-box as well as for a picnic or a lunch on the beach. And if you have some leftover, use to make a rustic sandwich with sourdough bread (or another firm and crusty bread) and a slice of cheese (like <i>scamorza</i> or a fresh <i>pecorino</i> cheese).<br />
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As for the preparation, the recipe is really simple but has to be made at least two hours before serving to give time to all the flavors to amalgamate. All you need to do is grill a couple of red peppers (on a grill or under the broiler of your oven), peel and cut them and let marinade for few hours with the other ingredients: black olives, capers, garlic, lemon juice and peel, herbs, and plenty of olive oil.<br />
Peppers are the protagonist in this recipe, so they have to be ripe, firm and tasty. This means they have to be in season, fresh and possibly locally grown: this is a general rule when it comes to fruits and vegetables, but it's even more true when they are eaten on their own or prepared in a simple way.<br />
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<b><span lang="EN-US">Grilled pepper salad with capers, olives and
lemon</span></b><span lang="EN-US"><o:p></o:p></span></div>
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<span lang="EN-US">serves 4<o:p></o:p></span></div>
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<span lang="EN-US">2 large red pepper<o:p></o:p></span></div>
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<span lang="EN-US">100 g black olives,
pitted and sliced <o:p></o:p></span></div>
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<span lang="EN-US">20 g salted capers,
soaked in water for one hour<o:p></o:p></span></div>
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<span lang="EN-US">2 garlic cloves<o:p></o:p></span></div>
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<span lang="EN-US">skin and juice of 1/2
lemon <o:p></o:p></span></div>
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<span lang="EN-US">oregano (or thyme)<o:p></o:p></span></div>
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<span lang="EN-US">basil<o:p></o:p></span></div>
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<span lang="EN-US">salt<o:p></o:p></span></div>
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<span lang="EN-US">extra virgin olive oil<o:p></o:p></span></div>
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<span lang="EN-US">Grill the peppers
under the broiler or on a grill, turning from time to time, until the skin is
brown and the vegetables are cooked. Wrap in aluminum foil until cooled down,
then peel and cut into strips about 1,5 cm thick.<o:p></o:p></span></div>
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<span lang="EN-US">Add the peppers in a
bowl along with the garlic, peeled and cut into chunks, capers, olives, juice
and skin of half lemon. Flavor with some basil leaves and oregano, add 3 - 4 tablespoons extra virgin olive oil, mix and let marinade for at least 2 hours.<o:p></o:p></span></div>
Before serving remove
the garlic and lemon peel, adjust the salt and add few more basil leaves to
garnish.<br />
<br />Anonymoushttp://www.blogger.com/profile/07701665042051547573noreply@blogger.com1tag:blogger.com,1999:blog-6008343401119509503.post-78719019766419233062015-06-23T16:10:00.000+04:002015-06-23T16:10:27.479+04:00Cake balls and cake bites: two ideas for using leftover chocolate cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBcWg3y-XXJsnMnTZLnIN85hIwbn1m_RXiB3l_WbXmMBbSEU_fXGQ9QPAffJ3ycz6yMowPTNdGdE9F1PMO5G2g1rdoP7vHznU7iYUrCXkxpGMa4L9F_Hqwge-k3p8jKGPo3aFO2H_SdA/s1600/98_Cake+balls+and+cake+bites+1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Cake balls and cake bites: two ideas for using leftover chocolate cake" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBcWg3y-XXJsnMnTZLnIN85hIwbn1m_RXiB3l_WbXmMBbSEU_fXGQ9QPAffJ3ycz6yMowPTNdGdE9F1PMO5G2g1rdoP7vHznU7iYUrCXkxpGMa4L9F_Hqwge-k3p8jKGPo3aFO2H_SdA/s1600/98_Cake+balls+and+cake+bites+1.JPG" title="Cake balls and cake bites: two ideas for using leftover chocolate cake" /></a></div>
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This month we went to many children birthday parties and,
by coincidence, ten days ago it was also my son's birthday. As an obvious consequence, I saw and tasted a number of cakes and also made one for
celebrating my son's third year with us.</div>
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To be honest I am not a fan of traditional decorated
birthday cakes and, if not explicitly asked for, I will continue to make my
kind of cakes as I did this year (but I don't know how long this would last). </div>
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This time I made one of my favorite cakes: a delicious
three chocolate mousse cake with a chocolate pastry base. In particular for
the base I made a so called chocolate <i>marquise</i>, a sort of sponge cake that is perfect for
frozen and chilled dessert as it keeps soft even after chilling.</div>
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Unfortunately I didn't take any nice pics of the final result and couldn't
post neither on Instagram nor here, but I'm sure I'll make it again and hopefully share the recipe!</div>
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I didn't have any leftover of the finished cake (that
anyway couldn't have been reused) but the dose of <i>marquise</i> I prepared was excessive for the size of the cake I decided to make.</div>
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My readers know how much I dislike throwing food. And
also in this case I found a - very nice indeed - way to use the excess
sponge cake: I made a mix of cake balls, some rolled in pistachios some in cocoa powder,
along with bite sized layered cake realized just by filling the pastry with some of my <a href="http://kitcheninthesand.blogspot.com/2014/12/chocolate-and-hazelnut-spread.html" target="_blank"><span style="color: #444444;"><b>homemadeNutella</b></span></a> and decorating with chopped toasted hazelnuts. They came out really
good. Like they were made on purpose. </div>
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So I decided to take note of the recipe and to share on the blog - with all those cakes I saw in just one month, I am sure that throughout the year there will be tons of leftovers, scrapes, dried out pieces of cake that can be turned into something nice instead of thrown away or eaten with no pleasure (just to avoid food wastage). </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinv5vf4Sr2CO7xbRnEXZB9zMqnu6_8tYmpuzRvi7WgWp7JV_hW3hIvBA4KtP8ODBP8nOBmKda2wNrWrw_93RhF8KcIYxRJMbOaj5BI8VEsny6ZL79W-I801kBaFwokVeTrVut-QtfxZg/s1600/98_Cake+balls+and+cake+bites+3.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Cake balls and cake bites: two ideas for using leftover chocolate cake" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinv5vf4Sr2CO7xbRnEXZB9zMqnu6_8tYmpuzRvi7WgWp7JV_hW3hIvBA4KtP8ODBP8nOBmKda2wNrWrw_93RhF8KcIYxRJMbOaj5BI8VEsny6ZL79W-I801kBaFwokVeTrVut-QtfxZg/s1600/98_Cake+balls+and+cake+bites+3.JPG" title="Cake balls and cake bites: two ideas for using leftover chocolate cake" /></a></div>
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<b><span lang="EN-US">Cake balls and cake bites: two ideas for using
leftover chocolate cake<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span lang="EN-US">Cake balls<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Chocolate cake, finely
crumbled<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Coffee, Milk, liquor,
or other liquid, but also something creamy like chocolate spread, peanut
butter, ...work well<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Cocoa powder, chopped
nuts, chopped chocolate, sprinkles, ... for coating<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Place the crumbled
cake in a bowl and slowly add the chosen liquid / moisturizing ingredient (or a
combination of different ones) then mix all till incorporated. The mixture
should be able to hold shape when rolled into balls: if it's too dry (balls
fall apart) add more liquid, if too wet (you added too much liquid) add more
cake crumbles, if still available, or cookies finely crumbled. Better to add a little liquid at a time
testing the consistency of the mixture before adding more.</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">At this point roll the
mixture into balls (better to make walnut sized balls than bigger ones) and
gently place them on a plate or a tray; once the balls are rolled, place in
fridge to firm for about 15-20 minutes. Meanwhile prepare the toppings: if
using nuts (pistachios, hazelnuts, walnuts, or any other nuts of your choice)
toast them in the oven at 180°C until golden then chop finely and transfer on a
plate; if using cocoa powder sift on a plate; if you want to cover the balls in
chocolate melt the chocolate (dark, milk, white all work well) in the microwave
or in a double boiler and let slightly cool. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">When all the toppings
are ready, take the balls out of the fridge.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">For the balls
covered in nuts, chopped chocolate or
cocoa, simply roll the balls in the selected topping then transfer on a plate
or in a small paper cup.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">For the chocolate
covered balls, dip the cool balls into melted chocolate to completely coat.
Place on a tray lined with baking paper and leave to dry in room temperature until
the chocolate is firm. Before serving transfer on a plate or in a small paper
cup.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">For an even richer and
more indulgent version you can first dip the balls in the melted chocolate then
roll them in nuts. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">These cake balls keep
in the fridge for a couple of days. Leave at room temperature for about 30
minutes before serving.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Your leftover cake is
not a chocolate cake? Add some sifted cocoa powder to the mixture.<o:p></o:p></span></div>
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<br />
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<b><span lang="EN-US">Cake bites<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">It is possible to make
both layered cake bites and simply frosted/decorated bites.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<u><span lang="EN-US">Layered cake bites</span></u><span lang="EN-US">: with a cookie cutter cut the
leftover cake into individual mini circles about 1 - 1,5 cm thick. Spread a
filling of your choice (chocolate spread, jam, buttercream, nut butter,
custard, ...) on half the rounds, place on top the plain cake circles and
decorate the top. Nicely arrange on a serving plate or individual paper cups
and serve.<o:p></o:p></span></div>
<div class="MsoPlainText">
</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<u><span lang="EN-US">Decorated cake
bites</span></u><span lang="EN-US">: cut the
leftover cake into individual portions (in this case better a thicker cake, at
least 3 to 4 cm), decorate with a topping of your liking and serve. For topping
you can use leftover cake frosting, whipped cream, fresh fruit, chopped nuts or
chocolate, sprinkles or you can also dip each cake bite into melted chocolate.<o:p></o:p></span></div>
<div class="MsoPlainText">
<br /></div>
<div class="MsoPlainText">
<br /></div>
<div class="MsoPlainText">
<br /></div>
Anonymoushttp://www.blogger.com/profile/07701665042051547573noreply@blogger.com1tag:blogger.com,1999:blog-6008343401119509503.post-44255208636822252842015-06-18T17:55:00.000+04:002015-06-18T17:55:55.248+04:00Sourdough breadsticks <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9pokqOaZchs0c4oyt1qc8jyGS6ASDSVCVYX27QJRGPCNjMsjx9q5kZpZxV2EeyYmC1iHJsBO4JA7xZsGVVYq8Bu08lDipa1Hepv4sOPG0zt8JWDBFlmABMUZ-dBBrvNkdcDGpnAFnbw/s1600/97_Sourdough+breadsticks+1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Sourdough breadsticks " border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9pokqOaZchs0c4oyt1qc8jyGS6ASDSVCVYX27QJRGPCNjMsjx9q5kZpZxV2EeyYmC1iHJsBO4JA7xZsGVVYq8Bu08lDipa1Hepv4sOPG0zt8JWDBFlmABMUZ-dBBrvNkdcDGpnAFnbw/s1600/97_Sourdough+breadsticks+1.JPG" title="Sourdough breadsticks " /></a></div>
<br />
<div class="MsoPlainText">
Sourdough bakers, this post is for you. </div>
<div class="MsoPlainText">
If you are, like me, always looking for new recipes and
techniques for using this amazing natural leavener and also don't like to throw
away the part of sourdough you don't refresh, please go on reading. </div>
<div class="MsoPlainText">
Since I have been given some "precious" mature sourdough few
months ago, I started reading and studying (books, websites, blogs and whatever
I found) in order to use it at its best. And also experimented a lot to come up
with my own favorite recipes. I have to say that I've already fine tuned the recipes for
<i>focaccia </i>(and pizza too) and pita bread - when you make the same recipe at
least once a week, you can say it doesn't need much improvement - while for bread I'm still
in search for THE recipe - I'm pretty happy with a couple but the "wow factor" is
still missing. I'm a perfectionist, so if the taste is good but what I make
doesn't come out pretty all the times as well I feel that I still have to work.
</div>
<a name='more'></a>And this is the point where I am with bread: good but not always beautiful as I
would like. I'll keep you updated on the progress, if any!<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihXPNMmNvr-0NyCMjwRnpfhOXdWlI5d0MDRcGHEftpKxfE7wtBcGe9XNi6RwL6D8w7x4C96Rbf_Gpl_whCfzUUDC87ipBqkwMeBLsneXUrm9MKP_iP7GpnSL8ZCc3e8LgblfWVfULwJw/s1600/97_Sourdough+breadsticks+2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Sourdough breadsticks " border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihXPNMmNvr-0NyCMjwRnpfhOXdWlI5d0MDRcGHEftpKxfE7wtBcGe9XNi6RwL6D8w7x4C96Rbf_Gpl_whCfzUUDC87ipBqkwMeBLsneXUrm9MKP_iP7GpnSL8ZCc3e8LgblfWVfULwJw/s1600/97_Sourdough+breadsticks+2.JPG" title="Sourdough breadsticks " /></a></div>
<br />
<div class="MsoPlainText">
But in the meantime I can share a recipe that I
particularly like: <i>grissini</i> (the Italian name for breadsticks) made with
non-refreshed sourdough. I came across it by chance, browsing an Italian
website named <a href="http://www.dissapore.com/" target="_blank"><b><span style="color: #444444;">Dissapore</span></b></a> focused on everything about food: news, information,
curious facts, restaurants and also recipes and cooking techniques.</div>
<div class="MsoPlainText">
One of the recent topics was a sort of lesson on sourdough (that's called <i>pasta
madre</i> in Italian) by a talented Italian baker and sourdough expert, Renato
Bosco - if you travel to Italy and in particular visit the North Eastern area, a stop at his pizzeria <span style="color: #444444;"><b><a href="http://www.saporeverona.it/" target="_blank">Saporè</a> </b></span>near Verona can be an enjoyable choice. And in his
talk he suggests to use the part of sourdough that you don't refresh to make
these breadsticks instead of throwing away. I loved the idea and tried, and liked
so much that I made several times introducing also some personal variations to further
improve the result and test possible variants on the basic recipe.</div>
<br />
<div class="MsoPlainText">
The main addition I made to the basic recipe I read is extra virgin olive oil, that Bosco
doesn't mention but gives to these <i>grissini</i> a softer and
more pleasant texture along with the peculiar flavor of EVOO, that will be different depending on the variety used. If you don't like extra virgin olive oil (is there anyone who
doesn't like EVOO?) or want a different flavor, you can use another vegetable
oil or even melted butter. </div>
<br />
Before going to the recipe a clarification is necessary though.<br />
If you decide to give this recipe a try - well deserved in my opinion - do not expect as a result those friable, buttery, rich breadsticks that can be found in stores and, at least in Italy, many bakeries. Being made with just sourdough, flour, salt and a bit of oil, if using, they will have more a bread-like texture with the unique, sour taste typical of sourdough. Playing with additional ingredients it is possible to modify both the texture and flavor, even if I love them in the basic version maybe just covered in sesame seed or sprinkled with flaky salt: adding to the dough chopped olives and / or sundried tomatoes they will get a Mediterranean taste and a softer texture, sesame seeds or chopped nuts give some crunch bringing also a fat component in the dough, grated cheese makes them richer, dried herbs (rosemary, thyme, mint or the Middle Eastern zataar) enhance the flavor, and so on depending on inspiration - there is no limit to creativity here.<br />
I'm going to describe the basic version that is the mother of all possible variants.<br />
<br />
A final note: this recipe doesn't and can't prescribe the exact amount of the ingredients as everything depends on the type of sourdough used (for the expert the hydration level) as well as on the flour and, very important, external temperature and humidity.<br />
So you'll have to work carefully adding a little flour at a time until you get the right consistency: a soft, smooth, non-sticky ball of dough.<br />
But home bakers know what I mean.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx-ZUbLgRBiGohlDX7cTe_iqdkUOUHez8jlkOvgid2lCOKl7XbWX0RVyzuEdIDCklPYGYy-a8ecPOl0Rk-Lc1vt_YM-n9no6nSq9TB2BDonJo36rrLQebpO-wJBn4AesHvUVIT_QmD9g/s1600/97_Sourdough+breadsticks+3.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Sourdough breadsticks " border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx-ZUbLgRBiGohlDX7cTe_iqdkUOUHez8jlkOvgid2lCOKl7XbWX0RVyzuEdIDCklPYGYy-a8ecPOl0Rk-Lc1vt_YM-n9no6nSq9TB2BDonJo36rrLQebpO-wJBn4AesHvUVIT_QmD9g/s1600/97_Sourdough+breadsticks+3.JPG" title="Sourdough breadsticks " /></a></div>
<br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b>Sourdough breadsticks <o:p></o:p></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Transfer the non-refreshed sourdough in a mixing bowl and sprinkle with a
little flour. Add a pinch of salt. a little extra virgin olive
oil and mix, at the beginning with a fork or a whisk then with your hands,
adding a sprinkle of flour at a time until you get a small ball of non-sticky,
smooth dough.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">To make the dough smooth you can also mix it rapidly in a electric mixer
(though I do everything by hand) adding a little more flour if it's still too sticky.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">At this point transfer the dough onto a lightly floured counter, divide into
even pieces (of about 25 to 30 g each) and roll them with your hand into logs
of about 10 - 12 cm length. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">If you want to cover them with sesame or other small seeds, place a clean
towel or cheese cloth on the counter and sprinkle with some water; place the
seeds in a plate. Roll the breadstick on the wet towel then in the seeds and
transfer onto a baking sheet lined with parchment paper. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Preheat the oven to 150 °C.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">After 15 minutes, when the dough will be less "elastic",
stretch each breadstick from the ends until about 20 - 25 cm long. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Bake for about 15 to 20 minutes until firm and lightly golden. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Try to consume these breadstick the same day they are prepared as they don't
keep very well. If you have some left place them in a airtight container and
consume within the day after. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span lang="EN-US"><i>Note</i><o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">If you want to flavor or enrich the dough with olives, dried tomatoes, nuts
, cheese, herbs, or spices add the chosen
ingredients along with the flour. <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
Anonymoushttp://www.blogger.com/profile/07701665042051547573noreply@blogger.com1tag:blogger.com,1999:blog-6008343401119509503.post-73695081740820469732015-06-15T22:08:00.000+04:002015-06-15T22:08:31.177+04:00Tartlets with (eggless) chocolate custard <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMKR6tMCAad031lwyzTMJ5ePANsaXSch7UPjGYI2HuOmjc3XCXNAcNs_8rCxClLRKQKoJbLCapzTFjDUJhVTV9bqR2IwXDPHErwWv8NcCoVwxxeIeqIeDbz_isKlL75UtsV9Dz58qHNA/s1600/96_Tartlets+with+%2528eggless%2529+chocolate+custard+1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Tartlets with (eggless) chocolate custard" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMKR6tMCAad031lwyzTMJ5ePANsaXSch7UPjGYI2HuOmjc3XCXNAcNs_8rCxClLRKQKoJbLCapzTFjDUJhVTV9bqR2IwXDPHErwWv8NcCoVwxxeIeqIeDbz_isKlL75UtsV9Dz58qHNA/s1600/96_Tartlets+with+%2528eggless%2529+chocolate+custard+1.JPG" title="Tartlets with (eggless) chocolate custard" /></a></div>
<br />
The title of this post and the pictures talk about a recipe for a variety of tartlet.<br />
And this is true, as I'm going to describe how to make delicious tartlets (or even a large tart if you prefer) filled with a egg-less chocolate custard. But here comes the focus and the very true reason of the post, since what I mostly want to share is the recipe for a really delicious chocolate custard that should be taken into consideration by all home cooks, bakers, amateur chefs as well as mums who like to feed their children and family on homemade food prepared with fresh, high quality ingredients and without artificial flavors, colorants or preservatives. And in fact this custard ticks several boxes.<br />
<a name='more'></a><br />
First of all it is very simple and quick to make: it's ready in less than fifteen minutes, including weighing and chopping chocolate. It only needs time to set, so it's important to make it at least 3 hours before using or serving, or even better one day in advance.<br />
Second it requires few ingredients, usually available in all kitchen cupboards and refrigerators: milk, chocolate, corn starch, salt and vanilla.<br />
<div class="MsoPlainText">
Another beautiful thing is that it is very versatile. I
used to fill shortcrust pastry tartlets: in particular I made some large ones,
like in the picture, that we had at home as well as mini-tartlets that I
gave to my son's schoolmates on his birthday. And I liked it very much in this version.</div>
<div class="MsoPlainText">
But it can also be used to fill a layered cake in place
of buttercream (that I personally don't like at all) or other fillings. </div>
And served in small cups (wafer or chocolate cups if you have on hand) it turns out to be a lovely and
elegant dessert to serve at the end of a meal. In this case I would recommend
to add some nice toppings: I personally like the combination of chocolate and
strawberries or raspberries, but also other fresh or dried fruits, chopped nuts
(my favorites with chocolate are pistachios, hazelnuts, almonds), or even some
whipped cream are all a perfect addition. And there is no prohibition to add a
combination of toppings, for example a mix of nuts and fresh fruit to add at the same time a bit of crunch and some freshness.<br />
<div class="MsoPlainText">
Finally you can play with flavors: the simplest is vanilla, but also almond extract works well, not to say about orange, ginger, cardamom, cinnamon.<br />
And the combination coffee - chocolate is close to perfection; in this case don't add fruit but nuts or chocolate chunks instead. </div>
<div class="MsoPlainText">
If you are not going to serve to children some liquor (Cognac, Amaretto, Rum, Cointreau go all well with chocolate) add a lovely flavor. </div>
<div class="MsoPlainText">
And also you can swap dark chocolate for milk or white.</div>
<div class="MsoPlainText">
To conclude I would just recommend to start trying and testing with possible combinations and variations on the recipe. You won't regret.</div>
<div class="MsoPlainText">
<br /></div>
<div class="MsoPlainText">
Just a note before going to the recipe: here you find the recipe I used for making the pastry shells, that is one that I particularly like and use very often.</div>
<div class="MsoPlainText">
But feel free to use any shortcrust recipe of your liking or to buy ready made shells if you don't have time to make by yourself. </div>
<div class="MsoPlainText">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTrniTEoCi0PkyJsdHK-qTwV6zb15FxuMclQkXssjKR_V4R28YgtarQXxbrL2iQ10jvX_iCFnJscazTQvk765jev2CSB4nmv9fygOJRR68Rdn8hQmRV3simShjBF-qJ_2dpWII9dkABA/s1600/96_Tartlets+with+%2528eggless%2529+chocolate+custard+2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Tartlets with (eggless) chocolate custard" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTrniTEoCi0PkyJsdHK-qTwV6zb15FxuMclQkXssjKR_V4R28YgtarQXxbrL2iQ10jvX_iCFnJscazTQvk765jev2CSB4nmv9fygOJRR68Rdn8hQmRV3simShjBF-qJ_2dpWII9dkABA/s1600/96_Tartlets+with+%2528eggless%2529+chocolate+custard+2.JPG" title="Tartlets with (eggless) chocolate custard" /></a></div>
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span lang="EN-US">Tartlets with (eggless) chocolate custard <o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">makes 10 -12 tartlets
of 10 </span><span lang="EN-US" style="font-family: Calibri, sans-serif; font-size: 11pt; line-height: 115%;">cm </span><span lang="EN-US" style="font-family: Symbol; font-size: 11pt; line-height: 115%;">Æ</span><br />
<span lang="EN-US" style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><i><span lang="EN-US">Shortcrust</span></i></b><span lang="EN-US"> (you'll use about half the pastry;
you can freeze the rest or use for another tart or pie)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">480 g all-purpose
flour <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">250 g butter, chilled
and cubed<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">140 g icing sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">3 egg yolks<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">1 whole egg <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">zest of 1 large lemon
(organic, not waxed, if possible)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">seed of 1 vanilla bean
(or 2 tsp pure vanilla extract)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><i><span lang="EN-US">Chocolate custard filling
<o:p></o:p></span></i></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
250 ml full fat milk</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
100 g unrefined cane sugar </div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">70 g dark chocolate,
chopped<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">25 g corn starch<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">seed of 1/2 vanilla
bean (or 1 tsp pure vanilla extract)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
1 tsp cocoa powder</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">pinch of salt<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Make the crust. <o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Sift the flour in a
large mixing bowl. Add in the cubed butter and, using your fingertips, rub the
butter into the flour until you get a crumbly mixture and there are no more
visible pieces of butter. Mix in the
icing sugar (sifted through a colander if it contains granules) and then lemon
zest. Lightly beat the egg yolks and
whole egg with a pinch of salt and the vanilla seeds or extract. Using a knife,
mix the beaten eggs into the flour - butter mixture until the pastry comes
together into a smooth, elastic ball.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">When preparing the
pastry it is important that everything is cold (the ideal temperature is 13°C):
keep your hands cool, or use the blades of two knives or a pastry scrapers for
mixing the ingredients; alternatively ingredients can be mixed using a food
processor. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">It's also important
not to overmix the dough, so once it comes into a ball, wrap it in plastic film and refrigerate overnight (if you can't wait so long, keep the dough in the fridge for at least 1 hour). <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Make the filling. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Add all the ingredients, except the vanilla and salt, into a pan. Bring
to a boil over medium heat, mixing continuously, then let simmer for about 5 to
6 minutes, until the mixture will have a custard-like consistency.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Add the vanilla and salt and stir.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Transfer to a bowl, cover with plastic film (the film has to touch the
surface), let cool then place in the fridge for at least 3 hours or overnight
to set.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Remove the pastry dough from the fridge about one hour before baking.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Preheat the oven to 180 °C.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Butter your tartlets pans, better using loose base pans.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">On a lightly floured
counter, rapidly work the pastry then roll out to 3 -4 mm thickness. Cut into
discs of about 13 cm diameter and use to line the prepared pans.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Prick all the base with a
fork. Bake for about 12 to 15 minutes, until the pastry is golden. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Remove from the oven and let cool a bit before removing the shells from
the pans. Let cool completely.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Using a spoon, spread a thick layer of custard on the pastry shells and
keep in the fridge until ready to serve (better to prepare few hours in
advance).<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Decorate with fresh fruits (strawberries or raspberries go very well with
chocolate), chopped nuts or chocolate, some whipped cream or any topping of your
liking and serve.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span lang="EN-US">Notes<o:p></o:p></span></b></div>
<div class="MsoListParagraphCxSpFirst" style="margin: 0cm 0cm 0.0001pt 14.2pt; text-indent: -14.2pt;">
<!--[if !supportLists]--><span lang="EN-US" style="font-family: Symbol; mso-ansi-language: EN-US; mso-bidi-font-family: Symbol; mso-bidi-font-weight: bold; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span lang="EN-US">For making the pastry shells you can use any dough
recipe of your liking, including eggless one (like <a href="http://kitcheninthesand.blogspot.com/2015/01/jam-crostata-tarte-with-spelt-and-olive.html" target="_blank"><span style="color: #444444;"><b>this</b></span></a>). Alternatively you can
use ready made pastry shells.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpLast" style="margin: 0cm 0cm 0.0001pt 14.2pt; text-indent: -14.2pt;">
<!--[if !supportLists]--><span lang="EN-US" style="font-family: Symbol; mso-ansi-language: EN-US; mso-bidi-font-family: Symbol; mso-bidi-font-weight: bold; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span lang="EN-US">The chocolate custard is very versatile both in
terms of flavorings and serving suggestions.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0.0001pt 14.2pt;">
<span lang="EN-US">Possible flavors are:
coffee (one teaspoon instant coffee in place of cocoa), liquor (rum, cognac,
Amaretto, ...), almond extract, orange, cardamom, cinnamon, ginger (powder or even
candied ginger), orange, ....<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0.0001pt 14.2pt;">
<span lang="EN-US">Serving suggestion:
the custard can be used as a filling for layered cakes, but can also be served
on its own with fresh or dried fruit, nuts, biscuits, or simply some whipped
cream. <o:p></o:p></span></div>
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Anonymoushttp://www.blogger.com/profile/07701665042051547573noreply@blogger.com6tag:blogger.com,1999:blog-6008343401119509503.post-28087623952721134202015-06-08T22:46:00.001+04:002015-06-08T22:46:25.753+04:00Panzanella (Tuscan bread and tomato salad)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga-I035MxMR3C7zmzOheeL0i5bCCyFNO_B8YIggPRmKkVEqtmeLMopxKBBMxHIDe9n4rU_mb9Qk7xRqrY_n2pjxnu8gsvcVfoPB0IZKjH0AHeLzLjVorY6rOlYqbIKRTOD8A5Rc5eP1A/s1600/95_Panzanella+1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Panzanella (Tuscan bread and tomato salad)" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga-I035MxMR3C7zmzOheeL0i5bCCyFNO_B8YIggPRmKkVEqtmeLMopxKBBMxHIDe9n4rU_mb9Qk7xRqrY_n2pjxnu8gsvcVfoPB0IZKjH0AHeLzLjVorY6rOlYqbIKRTOD8A5Rc5eP1A/s1600/95_Panzanella+1.JPG" title="Panzanella (Tuscan bread and tomato salad)" /></a></div>
<br />
<div class="MsoPlainText">
I always love trying new dishes and recipes, making
variations on familiar ones, experimenting with ingredients, spices and
techniques. But there are some traditional recipes that I consider almost perfect in their original, classical version and that I therefore like to
make without any particular innovation or personal addition. And <i>panzanella</i>
belongs with honor to this group.</div>
<div class="MsoPlainText">
<br /></div>
<div class="MsoPlainText">
<i>Panzanella</i> is a recipe from the Italian region of
Tuscany; even if it can be found with small local and/or family variations all across the region and even in other Italian areas, the
main ingredient for this recipe is stale bread soaked in water or in a mix of water and
vinegar. In fact <i>panzanella</i> is one of
those recipes born out of necessity as a way to use old bread and make it
appetizing with the addition of fresh vegetables and extra virgin olive oil.</div>
<div class="MsoPlainText">
Like many other traditional recipes, <i>panzanella</i>'s origins
are not totally clear, but are for sure centuries old and probably date back to the Middle Ages.</div>
<div class="MsoPlainText">
Some legends say it's a dish of rural tradition created by
peasants mixing old bread (at that time bread was baked only once a week or less) and the veggies available in the field; others
believe that it comes from the custom of old mariners from Tuscany and Liguria
to soak their bread (which was dried to keep during their long travels across the
sea) in sea water before seasoning and eating with their meals.<br />
<a name='more'></a> </div>
<div class="MsoPlainText">
But whatever the origins of <i>panzanella</i>, it most likely
was conceived as a bread and onion dish. </div>
<div class="MsoPlainText">
Modern panzanella is usually made
mixing the stale soaked bread with ripe tomatoes, onions, cucumber and basil.
But tomato was not available in Europe until the end of the sixteenth century when it
was imported from the Americas by Spanish colonizers and probably was added to
<i>panzanella</i> only after the Second World War.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL9Lkpgyn1QjuH9XhAG1B39O0VqextDJ3dniqAEcD-O9V8D2EMb2vIiQriKNeFHs3FwGsu2xekuxIyaD3uA7jmEYNvWMjTTdPiw4MBmmV3FCpLnFFQNN71K1hfWIjWUWmdQN_Cv8apgQ/s1600/95_Panzanella+2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Panzanella (Tuscan bread and tomato salad)" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL9Lkpgyn1QjuH9XhAG1B39O0VqextDJ3dniqAEcD-O9V8D2EMb2vIiQriKNeFHs3FwGsu2xekuxIyaD3uA7jmEYNvWMjTTdPiw4MBmmV3FCpLnFFQNN71K1hfWIjWUWmdQN_Cv8apgQ/s1600/95_Panzanella+2.JPG" title="Panzanella (Tuscan bread and tomato salad)" /></a></div>
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<i>Panzanella</i> is mentioned in Boccaccio's Decameron where it is called "pan lavato" (literally "washed bread"). But in the Middle Ages this was probably the only way to make old bread still edible! </div>
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The Florentine poet and artist Bronzino, who worked at the Medici's court in the 1500's, wrote an ode to a dish made of onions, cucumber, greens, basil and bread, which much resembles the modern <i>panzanella</i> minus the tomatoes. He says: </div>
<div class="MsoPlainText">
<i>chi vuol trapassar sopra le stelle / en’tinga il pane e mangia a tirapelle / un’insalata di cipolla trita / colla porcellanetta e citriuoli / vince ogni altro piacer di questa vita / considerate un po’ s’aggiungessi bassilico / e ruchetta</i></div>
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The artist compares eating this salad to a trip over the stars; he doesn't mention tomatoes but onion and cucumber along with a forgotten herb (the porcellanetta), basil and wild rocket. </div>
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<br /></div>
<div class="MsoPlainText">
I love this simple yet delicious salad at least as much as Bronzino did and make it very
often, especially in summer when tomatoes are juicy and tasty - yes, I prefer the
modern version of <i>panzanella</i>, with the addition of ripe tomatoes.</div>
<div class="MsoPlainText">
As the recipe requires few ingredients - and their are
used raw - how tasty and enjoyable the final dish is, mostly depends on the quality of the
ingredients used. And bread plays a primary role in the dish.</div>
<div class="MsoPlainText">
The very original recipe for <i>panzanella</i> calls for Tuscan
bread, that's generally known for being unsalted. But what's more important for
this recipe is Tuscan bread's peculiar texture: when soaked in liquid it
doesn't become soggy but remains firm and holds well its shape. A feature that
not many breads have, the closest being sourdough and country breads. </div>
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And to be honest, according to my experience, outside Tuscany it is almost impossible
to find the real Tuscan bread, since most of the times bread sold for
being Tuscan is just without salt. </div>
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The bread I prefer at the moment for a good <i>panzanella</i> is my homemade sourdough
bread; alternatively I use good quality artisanal sourdough (my favorite in
Dubai is Baker and Spice bread).</div>
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Going to the preparation method, there are many (mainly
non Italian) recipes in which bread is toasted before soaking, but this is not
the orthodox way of making <i>panzanella</i> and I wouldn't recommend unless the
bread you have on hand is not at all similar to Tuscan or to a good country bread.
</div>
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But even following Tuscan recipes you'll find small
differences in the way the salad is prepared:</div>
<div class="MsoPlainText">
There are those keeping the crust on the bread and those
removing it. I think the choice depends on the type of bread used as well as on its
staleness: in general I like to keep the crust but if it is still too chewy and
firm after being moistened in water, it's better to cut it away. </div>
<div class="MsoPlainText">
Also some recipes ask to soak the bread in water (or
water and vinegar) for a while, I prefer to run it quickly under water to keep
it more consistent. But anyway if the bread is too dry and / or doesn't absorb
well the liquid it may be necessary to sprinkle with additional water to have
the desired moisture. </div>
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<br /></div>
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With regard to the ingredients, as said before, traditional <i>panzanella</i> is
made of few vegetables, bread, extra virgin olive oil and vinegar. Since tomatoes are
a quite recent addition, if you want to try the simplest version praised
by Bronzino, just leave them out and add some rocket leaves and/or purslane if available. </div>
And on the contrary you can find richer versions of the dish, not properly orthodox, in which other ingredients are added to the basic ones, like anchovies, eggs, celery, or cheese, and even in Tuscany, in the Garfagnana area, there is a dish called "<i>panzanella del prete"</i> (literally "priest panzanella") where along with the traditional panzanella's ingredients there are also fennel, carrots, diced ham, cheese, anchovies, preserved tuna, boiled eggs and capers are used. For my liking the classic <i>panzanella</i> is still the best, as I think that so many ingredients overwhelm the main protagonists of the dish, bread and fresh vegetables.<br />
<br />
Also dishes similar to panzanella, with ligthly different names, can be found in other regions of central Italy like Umbria, Marche and Lazio.<br />
<br />
Going back to the recipe, panzanella is best prepared about one hour before serving, to give time for all the flavours to combine but it doesn't keep well for more than a day as the fresh vegetables tend to be ruined by the vinegar, so it's better to make the amount that you will consume.<br />
Also it's difficult to give precise proportion of the ingredients, as you can add more or less of any according to your preference. In general bread should make up about half the volume of this salad, but I personally like to add more vegetables (about two third of the total). As soon as you start making it you will realize how you like it and I'm sure you won't stop to serve it, especially in summer.<br />
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<div>
<i>Panzanella</i> is usually served as an appetizer but can be also a fresh, summer alternative to a pasta dish (what in Italy it's called primo piatto). But it will be perfect also for the lunch box as well as for a picnic, as it travels and keeps well, or a tasty side for some simple grilled fish or meat. </div>
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<b><span lang="EN-US">Panzanella (Tuscan bread
and tomato salad)</span></b><span lang="EN-US"><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">serves 2 to 3<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">3 - 4 thick slices of
stale Tuscan bread or white country bread (about 200 grams)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">1 very crunchy
cucumber (I like to leave few strips of the skin on)<o:p></o:p></span></div>
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<span lang="EN-US">1 </span>medium <span lang="EN-US">red onion<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">2 - 3 ripe plum
tomatoes <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">large handful of basil
leaves<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">extra virgin olive oil<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">white wine vinegar<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">salt and pepper to
taste<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Pass the slices of
bread under running water and let sit in a bowl to soften.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Slice the red onion
very thinly, place in a bowl, sprinkle with some of the white wine vinegar and
let sit for about 15 to 20 minutes to take the pungent flavor off. <o:p></o:p></span></div>
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<span lang="EN-US">Thinly slice the
cucumber, dice the tomatoes preserving all their juice, and place in a large
bowl.<o:p></o:p></span></div>
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<span lang="EN-US">When the bread has
softened a bit and is springy to the touch, crumble it with your hands or dice
with a knife (removing the crust if necessary) and add it to the bowl with
tomatoes and cucumber.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">If the bread is still
too hard sprinkle some more water or vinegar (remember that we are going to add
oil and vinegar to the whole dish which the bread will absorb too); if on the
contrary you have added too much water, simply squeeze the bread with your
fingers before adding to the bowl.<o:p></o:p></span></div>
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<span lang="EN-US">When the onions have
lost some of their strong flavor, drain and add to the bowl. Season with a pinch
of salt, some freshly ground black pepper, a generous dose of olive oil, a splash
of white wine vinegar and toss until well combined. <o:p></o:p></span></div>
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<span lang="EN-US">Set aside for about one
hour before serving, then add the basil leaves and serve.<o:p></o:p></span></div>
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Anonymoushttp://www.blogger.com/profile/07701665042051547573noreply@blogger.com0tag:blogger.com,1999:blog-6008343401119509503.post-72247288230239483102015-06-02T17:22:00.000+04:002015-06-02T17:22:32.178+04:00Saffron roasted cauliflower with olives and sultanas<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKIy_3Q0jzvTZRl183VFVzIwiDTks1NrKfUghDhnRgMHWf_TNWzXYJUU1-pdUqCMOYu087AyQBoqsKjgul2JmxtZlcmUFVVtdNLJSvdGlwCTLKwCOoDitJ84OBOETl9x9UZ0tNiy8s5g/s1600/94_Saffron+roasted+cauliflower+with+olives+and+sultanas+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Saffron roasted cauliflower with olives and sultanas" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKIy_3Q0jzvTZRl183VFVzIwiDTks1NrKfUghDhnRgMHWf_TNWzXYJUU1-pdUqCMOYu087AyQBoqsKjgul2JmxtZlcmUFVVtdNLJSvdGlwCTLKwCOoDitJ84OBOETl9x9UZ0tNiy8s5g/s1600/94_Saffron+roasted+cauliflower+with+olives+and+sultanas+1.jpg" title="Saffron roasted cauliflower with olives and sultanas" /></a></div>
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<div class="MsoNormal">
<span lang="EN-US">For many years I thought I didn't like cauliflower, or to be more precise
the most common white variety of cauliflower.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">And the reason was that I usually had it boiled or steamed, like my
grandmother used, and my mom still uses, to serve cauliflower most of the times,
with plain extra virgin olive oil or a simple vinaigrette. But the cauliflower
that my family usually eats is not - and never has been - the white one, but a
green variety very common in the Italian region where I was born. Now my mom
sometimes buys more "exotic" types like the <i>Romanesco</i> or
the <i>Sicilian</i> (characterized by a purple head), but most of the
times you will see her cooking, or better boiling, the green cauliflower and
serving it as a side dish just with extra virgin olive oil.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">When I started living, and cooking, on my own, far from my home town, I
thought that cauliflowers were all pretty much the same.<o:p></o:p></span></div>
<div class="MsoNormal">
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<a name='more'></a><br />
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<span lang="EN-US">But actually the several varieties available on the market - and in Italy
the offer is pretty diversified - differ from each other not only in color, but
also in shape and, most important of all, in taste (unfortunately their smell
while boiling or steaming is pretty much the same unpleasant one, regardless
the variety).<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">So, while <i>Romanesco</i>, <i>Sicilian</i> and some green
varieties have a pleasant taste on their own, the white is not exciting at all
(at least for me), mostly reminding of a hospital meal, healthy maybe but not
really appetizing.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">The taste of a boiled white cauliflower dramatically improves if you
start adding other tasty ingredients, like bechamel, cheese, butter, savory
crumble, and then cook it au gratin, or even if you cover in a thick layer of
batter and deep fry.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">But to be honest this is not my style of eating veggies. Don't get me
wrong, I've nothing against this kind of recipes but for me they are more a
complete meal (and on the heavy side also) than a side dish or a starter.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">What I like is to enjoy the original flavor of food, especially if it's a
vegetable, properly enhanced by the right cooking technique and a brilliant use
of condiments, spices and flavors.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Unfortunately for many years I was not able to find the right way for
preparing white cauliflower and making it particularly appetizing, And therefore
I didn't eat for a long time.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">But recently my curiosity towards this vegetable peaked, also
encouraged by the wide availability of cauliflowers here in Dubai, including
local organic produce from the Farmers Market that I regularly visit. <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGjpvesxZxStScEMUL_ucUg1KfXNkl7sjdRB7Ls5IFpYf_MiKJtxwTavnSfe_uDD-OVEXkAV_Gaa-LUGCissEv_YzkfGFc11MFq3s3TRPtsBP4STvtQ6f0-YAS5jjeRo3-1lncSRaGYw/s1600/94_Saffron+roasted+cauliflower+with+olives+and+sultanas+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Saffron roasted cauliflower with olives and sultanas" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGjpvesxZxStScEMUL_ucUg1KfXNkl7sjdRB7Ls5IFpYf_MiKJtxwTavnSfe_uDD-OVEXkAV_Gaa-LUGCissEv_YzkfGFc11MFq3s3TRPtsBP4STvtQ6f0-YAS5jjeRo3-1lncSRaGYw/s1600/94_Saffron+roasted+cauliflower+with+olives+and+sultanas+2.jpg" title="Saffron roasted cauliflower with olives and sultanas" /></a></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US">After reading and trying different recipes, I realized that cauliflower
gives its best if oven roasted or grilled (like in this recipe for </span><a href="http://kitcheninthesand.blogspot.com/2015/01/grilled-cauliflower-with-tomato-dill.html"><b><span lang="EN-US">grilled cauliflower with tomato,
dill and capers</span></b></a><span lang="EN-US">) and properly seasoned with herbs and /or
spices. The addition of a sauce sometimes help to further improve the taste: it
goes well with mustard, tahini, miso, and also with citrus based salsa, just to
mention some combinations I like. <o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">In the recipe I'm going to share today, cauliflower is roasted with
onion, green olives, sultanas and saffron, which combine and create a very
enjoyable sweet - salty - aromatic dish. And a little tahini sauce, with its
earthy taste, adds a pleasant layer of flavor to the dish. <o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">It can be served as a side dish for grilled meat or fish, but also as a
vegetarian / vegan main course paired with bread and a grain or pulse based
dish. <o:p></o:p></span></div>
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDJhW5BIvRawgYhcdXclBKBGiWm2FkBHUB6llGuKp8Zx7TPDyW5Mcby4CNCn9MgsWL7mpCwtcV6Fo_08pymD3h1hf8J-JDFkOM-MhOdEIPz9dEQM_vpNUt8n-g0-eq9R5jghjjgu51BA/s1600/94_Saffron+roasted+cauliflower+with+olives+and+sultanas+3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Saffron roasted cauliflower with olives and sultanas" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDJhW5BIvRawgYhcdXclBKBGiWm2FkBHUB6llGuKp8Zx7TPDyW5Mcby4CNCn9MgsWL7mpCwtcV6Fo_08pymD3h1hf8J-JDFkOM-MhOdEIPz9dEQM_vpNUt8n-g0-eq9R5jghjjgu51BA/s1600/94_Saffron+roasted+cauliflower+with+olives+and+sultanas+3.jpg" title="Saffron roasted cauliflower with olives and sultanas" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span lang="EN-US">Saffron Roasted
cauliflower with olives and sultanas<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Serves 2 to 3<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">1 medium head cauliflower, divided into florets<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">1 large red onion, sliced<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">50 g sultanas<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">70 g green olives, pitted and cut in quarters (half if small) lengthways<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">½ tsp saffron strands, crushed and infused in 3 tbsp of boiling water<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">3 tbsp olive oil<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">2 bay leaves<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Salt and pepper<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">flat-leaf parsley, only leaves, roughly chopped<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><i><span lang="FR">Tahini sauce <o:p></o:p></span></i></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">75 ml tahini paste<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">75 ml water<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">40 ml lemon juice<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">1 cloves garlic,
crushed <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">salt<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Preheat the oven to 200° C (400°F).<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">In a large mixing bowl, toss together all the ingredients except the
parsley.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Transfer the mix into a baking dish, on an even layer, cover with
aluminum foil and bake for about 25 minutes.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Remove from the oven, carefully lift off the foil and stir. At this point
you can cover again and finish off cooking for another 20 minutes or, if you
like a more browned cauliflower return into the oven without the foil (in this
case you have to check every 10 minutes and, if necessary, give the mixture a
stir if you don't want it burns).<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">The cauliflower is ready when tender but not too soft.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Remove from the oven, if necessary lift off the foil covering, and leave
to cool down a little before stirring in the chopped parsley.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Taste, adjust the seasoning if necessary and serve warm or at room
temperature.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">I like to serve it with some tahini sauce: you can drizzle a little on
top or serve it in a bowl so that your guests can help themselves according to
their liking.<o:p></o:p></span></div>
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<span lang="EN-US">
</span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><i><span lang="EN-US">How to make the tahini
sauce</span></i></b><span lang="EN-US">: in a
bowl whisk together tahini paste, water, lemon juice, garlic and a pinch of salt.
The mixture should be creamy, if too thick add more water. It is also possible
to blend ingredients using a food processor. <o:p></o:p></span></div>
Anonymoushttp://www.blogger.com/profile/07701665042051547573noreply@blogger.com2tag:blogger.com,1999:blog-6008343401119509503.post-7453190281594174562015-05-28T18:23:00.002+04:002015-05-28T18:26:18.502+04:00Soft crostata with almonds and apricot jam<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9RJB48U2eH2ON5EIBiPTb5VfBRAEQH86j6oPiP0M2yB-agIaEvCgYXflMc_7kGmPma3wC1mqc_odQYp1IFDVcsxKw6eSsQgRBtxyOd8RnSHBHzjyV9TmbbehpDMtYcjoxAyaWyeVFIg/s1600/93_Soft+crostata+with+almonds+and+apricot+jam+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Soft crostata with almonds and apricot jam" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9RJB48U2eH2ON5EIBiPTb5VfBRAEQH86j6oPiP0M2yB-agIaEvCgYXflMc_7kGmPma3wC1mqc_odQYp1IFDVcsxKw6eSsQgRBtxyOd8RnSHBHzjyV9TmbbehpDMtYcjoxAyaWyeVFIg/s1600/93_Soft+crostata+with+almonds+and+apricot+jam+1.jpg" title="Soft crostata with almonds and apricot jam" /></a></div>
<br />
Another recipe for <i>crostata</i> today!<br />
I said before on this blog how much I like this type of sweet baked good and how much I enjoy "playing" with the recipe changing, every time I make it, the combination of the main ingredients: flour, sugar / sweetener, fat, raising agent (the options being yes or no) and filling (jam in the most basic and simple version).<br />
And in the blog you can find some of the <i>crostata</i> recipes I prefer and make more often (check out this <a href="http://kitcheninthesand.blogspot.com/search?q=crostata" target="_blank"><b><span style="color: #444444;">link</span></b></a>).<br />
But with today's recipe I have added another variable to those mentioned above, that is the filling technique.<br />
<a name='more'></a><br />
In general the filling for <i>crostata</i>, whether it is just jam or something more sophisticated (custard, ricotta, chocolate ganache, fresh or cooked fruit, a mousse or whatever else), is spread evenly on the base; sometimes the base is topped with some more dough, in the form of a lattice strip or in more creative shapes, other times there is nothing over the filling.<br />
In this recipe the jam filling is spread in a thick layer just in the central part of the
<i>crostata</i> and is surrounded by a thick and wide border of pastry. Since the batter contains less flour than a traditional shortcrust
pastry and has an addition of baking powder, the crust is softer than other types of <i>crostata</i>: I would say that the texture of the pastry is something in between a shortcrust
pastry and a cake.<br />
<br />
It's a simple tart
but very pleasant, with a fresh lemon flavor (there is lemon zest in the
batter) and the peculiar lovely texture that the addition of a small amount of almond
flour gives to the dough.<br />
It can be served for breakfast or with the afternoon tea
(it goes very well with coffee too); but if you serve lightly warm with ice cream or whipped
cream, it is a lovely solution for dessert.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaXx0nEw_9D7ZKY2k9pZlUY6v_K_o3rr2_olopEShJ4kImqaTQNSbHb2zReNttMZQkrf6WvJ4i2THYhtpmxcQhJkDiKReF1b9v3DFaEazHJm-TdTDz-fwjRYDfChx4P2hid_PWaNQBtQ/s1600/93_Soft+crostata+with+almonds+and+apricot+jam+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Soft crostata with almonds and apricot jam" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaXx0nEw_9D7ZKY2k9pZlUY6v_K_o3rr2_olopEShJ4kImqaTQNSbHb2zReNttMZQkrf6WvJ4i2THYhtpmxcQhJkDiKReF1b9v3DFaEazHJm-TdTDz-fwjRYDfChx4P2hid_PWaNQBtQ/s1600/93_Soft+crostata+with+almonds+and+apricot+jam+2.jpg" title="Soft crostata with almonds and apricot jam" /></a></div>
<div class="MsoPlainText">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span lang="EN-US">Soft crostata with almonds and apricot jam<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">makes one 20 cm </span><span lang="EN-US" style="font-family: Symbol; mso-ansi-language: EN-US; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-char-type: symbol; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-symbol-font-family: Symbol;">Æ</span><span lang="EN-US"> tart <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">95 g all purpose flour<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">30 g almond flour (or
almonds ground in a food processor with 1 tbsp sugar or flour from the total)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">65 g butter, soft<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">80 g granulated
unrefined cane sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">1 whole egg + 1 yolks <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">3/4 tsp baking powder<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">1 pinch sea salt<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">zest of 1/2 large
lemon (organic, not waxed, if possible)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">200 g apricot jam<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Preheat the oven to
180° C. Butter the base and the sides of a fluted tart pan with a loose base.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Mix the flour, almond
flour, salt and baking powder and set aside.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">In a medium mixing bowl,
cream the butter and sugar until pale and smooth. Add in the egg and the egg
yolk and mix to incorporate. Beat in also
the lemon zest.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Add the flour mixture
to the butter-eggs mixture and stir to incorporate. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Pour the batter into the
prepared pan and spread it evenly with a spatula. Using the back of a spoon or a
smaller spatula, create a circular shallow indentation in the middle of the batter,
leaving a thicker border about 3 cm wide all around.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Pour the jam in a bowl
and whisk it to make it smooth (you can add some lemon juice to balance the sweetness),
then spread it in the indentation, leaving the border clean. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Bake at 180°C for about
25 to 30 minutes, until the border is risen, golden and firm, and a skewer inserted
in the edge comes out clean. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Let cool in the pan for
about 15 minutes, then gently loose the cake out of the side, leaving it on the
base. Don't let the tart completely cool otherwise it will be difficult to remove
it from the pan. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Transfer to a serving plate
- still on the pan base - and serve warm (with vanilla ice cream or whipped cream)
or at room temperature with a cup of tea.<o:p></o:p></span></div>
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</div>
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<br /></div>
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Anonymoushttp://www.blogger.com/profile/07701665042051547573noreply@blogger.com0tag:blogger.com,1999:blog-6008343401119509503.post-77544440308801159122015-05-25T16:15:00.000+04:002015-05-25T16:17:04.387+04:00Roasted aubergine with chili and herbs<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKbfSZctd9KTF7c1piX_TXSJJVn1F1p6iGIeqWyAQro4FX2YlT21DnKe18pPwC3F8-dIryymlj9uammasboqREmWiH2UvgWiqrFslDa6uvYsWQzByR6MqHMLEzYt4SXrv1nZZERvVhBA/s1600/92_Roasted+aubergine+with+chili+and+herbs+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Roasted aubergine with chili and herbs" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKbfSZctd9KTF7c1piX_TXSJJVn1F1p6iGIeqWyAQro4FX2YlT21DnKe18pPwC3F8-dIryymlj9uammasboqREmWiH2UvgWiqrFslDa6uvYsWQzByR6MqHMLEzYt4SXrv1nZZERvVhBA/s1600/92_Roasted+aubergine+with+chili+and+herbs+1.jpg" title="Roasted aubergine with chili and herbs" /></a></div>
<br />
Today I want to share a recipe that I made some time ago to cleanup the fridge from leftover aubergines, herbs and red chili and liked so much that I made it again several other times. <br />
I literally hate wasting food, even a piece of stale bread, as I think it's a very bad habit, a sign of lack of respect for the environment, for the many people who have limited access to food, for the work of those people who produce our food and finally for our own money, because throwing food away is an indubitable waste of money. I know that the value of two slices of bread or an eggplant or a yogurt is very limited, but if we throw something every day at the end of the year we have probably wasted quite a good amount of food. And if every single family all around the world (at least the wealthier part) does the same, it's obvious that the wastage of food at a global level is a real and huge issue.<br />
<a name='more'></a><br />
I don't want to be pedant here, but just say that leftovers or single pieces of vegetables sitting in our fridge or other products close to the expiry date can be easily transformed into something good, sometimes even better tasting than dishes planned in advance. This is the case of this recipe: I had a couple of aubergines, several bunches of herbs partially used for other dishes and a chili getting dry.<br />
<div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjmm3LrQciRaFVNQJJGsUQt-MIs2s69ppdbkhxOLOdTfwuntRIShBM-mWFH4sv9Lze5N4_b2o3xCedqKq8lOqniF7ztDnEbsY5ERfTAot9XrmryT6hZ-tTuIqqoA5qIGN9j5z8Ewx7zA/s1600/92_Roasted+aubergine+with+chili+and+herbs+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Roasted aubergine with chili and herbs" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjmm3LrQciRaFVNQJJGsUQt-MIs2s69ppdbkhxOLOdTfwuntRIShBM-mWFH4sv9Lze5N4_b2o3xCedqKq8lOqniF7ztDnEbsY5ERfTAot9XrmryT6hZ-tTuIqqoA5qIGN9j5z8Ewx7zA/s1600/92_Roasted+aubergine+with+chili+and+herbs+2.jpg" title="Roasted aubergine with chili and herbs" /></a></div>
<br />
I had initially decided to grill the aubergines, sliced very thin, and toss them with extra virgin olive oil, garlic and herbs - the way my mother often prepares this summer vegetable.<br />
But I was lazy that day and didn't feel like grilling - when you grill you have to turn every single piece to let them evenly roast and pay attention as 30 seconds can make the difference between a grilled eggplant and a burnt one. So I sliced the vegetables, brushed with olive oil and baked in the oven until brown and soft, just turning them once halfway through. In the meantime I decided that I didn't want to use raw garlic and chili and rapidly sautéed them in some extra virgin olive oil, before mixing with the chopped herbs (I used parsley, basil, fresh zaatar and oregano, but any combination you have on hand or you like works well). Then I spooned the mixture over the baked eggplant slices, arranged on a plate, added a splash of olive oil and served. We really loved the result and in fact, the following week, I made the dish again, this time on purpose, and since then I prepare it once in a while.<br />
<br />
I like to serve it as an appetizer, along with other vegetables and of course bread, but it can also be served as a side dish for grilled fish or meat or even used to fill your sandwich. <br />
A final recommendation: wait at least a couple of hours before serving, to give time to all the flavors to combine well.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYNv7I1slhTFpu6M8CUdLDoNydb9OFybEbECBmNHe0Hs7pzbluQVWGlRv4hpbQN5SZQMfuUiwKUTZbj1AzLRTBk3dW-ZeV_IPw00WwhwjRgcq6aIjGHac7Mt058gozor2SzWHTN9ibKQ/s1600/92_Roasted+aubergine+with+chili+and+herbs+3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Roasted aubergine with chili and herbs" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYNv7I1slhTFpu6M8CUdLDoNydb9OFybEbECBmNHe0Hs7pzbluQVWGlRv4hpbQN5SZQMfuUiwKUTZbj1AzLRTBk3dW-ZeV_IPw00WwhwjRgcq6aIjGHac7Mt058gozor2SzWHTN9ibKQ/s1600/92_Roasted+aubergine+with+chili+and+herbs+3.jpg" title="Roasted aubergine with chili and herbs" /></a></div>
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<b><span lang="EN-US">Roasted aubergine
with chili and herbs<o:p></o:p></span></b></div>
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<span lang="EN-US">serves 4 <o:p></o:p></span></div>
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<span lang="EN-US">3 medium aubergines </span>(eggplants), cut into slices 1,5 cm thick</div>
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<span lang="EN-US">1 clove garlic, finely chopped<o:p></o:p></span></div>
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<span lang="EN-US">1 mild red chile,
seeded and finely chopped<o:p></o:p></span></div>
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<span lang="EN-US">6 tablespoon mixed chopped
herbs (parsley, basil, oregano, thyme, ...)<o:p></o:p></span></div>
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extra virgin olive oil </div>
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sea salt <o:p></o:p></span></div>
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<span lang="EN-US">freshly ground black pepper<o:p></o:p></span></div>
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<span lang="EN-US">Preheat the oven to 220° C. Place the eggplant slices on a baking sheet,
brush both sides with plenty of olive oil, and sprinkle with salt and pepper.
Roast for 20 to 35 minutes, turning them halfway through, until they have a
beautiful light brown color. <o:p></o:p></span></div>
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<span lang="EN-US">In the meantime make the herbs and chili marinade. <o:p></o:p></span></div>
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<span lang="EN-US">In a small pan heat 3 tablespoons olive oil and sauté the garlic and chili
for few minutes, until the garlic turn lightly brown. Remove from the heat, let
cool for a couple of minutes then add the mixed herbs, stirring to combine. <o:p></o:p></span></div>
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<span lang="EN-US">To serve, arrange the eggplant slices on a large plate, </span><span lang="EN-US">spoon the herb and chili marinade
over them and leave at room temperature for 2 hours before serving (or you can
store in the fridge for up to 2 days at this stage; make sure you don't serve
cold so remove from the fridge at least one hour in advance). Add a dash of extra virgin olive oil just before serving.<o:p></o:p></span><br />
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Anonymoushttp://www.blogger.com/profile/07701665042051547573noreply@blogger.com5tag:blogger.com,1999:blog-6008343401119509503.post-61343914605932777162015-05-21T17:44:00.000+04:002015-05-21T17:44:24.349+04:00Salame di cioccolato<div class="separator" style="clear: both; text-align: center;">
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<i>Salame di cioccolato</i> is one of those dishes that, even if not properly belonging to the Italian traditional cuisine, are very popular all across the country and can even be found in some bakeries to take home or served in <i>trattoria </i>or rustic restaurants as dessert.<br />
I don't know the origin of the recipe, and it's probably unknown, but it's really popular among Italian families where it is usually prepared as a <i>merenda </i>(snack) for children but much appreciated also by adults, with a good cup of coffee.<br />
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To be honest I am one of the very few Italian people not used to this treat when a child; the reason is that my mom didn't make it; <i>salame di cioccolato </i>was not in her repertoire which included instead <i>ciambellone</i> (a sort of light pound cake, that she makes following my grandmother's recipe with extra virgin olive oil instead of butter), yogurt cake and <i>crostata</i>, in different variants (with jam, ricotta and chocolate, custard, ricotta and amaretti). And if I had the chance to taste it in some occasions during my childhood, for sure it didn't impress me, considering that the first memories I have of <i>salame di cioccolato</i> date back to the high school and university period when it was very popular among all students (probably because it's super easy and quick to make, doesn't require any particular tool or ability and it's uncooked). <br />
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And to be even more honest, <i>salame di cioccolato</i> has never been one of my favorite sweets, even if I am, and always have been, a chocolate addict. I couldn't say the exact reason though!<br />
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Things changed when I met my husband- to-be and, after a period of always dining out at restaurants, we started to eat at home more often and I wanted to cook for him.<br />
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I had no problems or doubt with appetizers, pasta, main courses, as he likes almost everything and enjoys trying new and different dishes. But with dessert it was really difficult to decide what to make as he doesn't like sweets and chocolate: he never orders a dessert at restaurants and, if obliged or forced to taste something sweet, he's often disappointed. </div>
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On the contrary I love to make and eat desserts, in particular in special occasions (and tête-à-tête dinners are special occasions to me).</div>
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For a while I alternated dinners without dessert to others with cakes eaten almost all by myself, until I finally got to know that, actually, there are few desserts that he likes.<br />
And - what an unpredictable coincidence- I discovered that <i>salame di cioccolato</i> is one of them (along with <i>tiramisu</i> and very few other things).</div>
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Even if, to be totally honest, I would have preferred to make chocolate mousse or cake or whatever else, I finally decided to try making <i>salame di cioccolato</i>.</div>
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But unfortunately I didn't have any family recipe to refer to, so I had to search one.<br />
As this is not a traditional pastry recipe, I could find it in any of my cookbooks (even if I've recently come across versions of <i>salame di cioccolato</i> by popular pastry chefs) and I had to browse the web where, easy to believe, there are thousands different recipes: some call for melted chocolate while others for cocoa powder, some add nuts, some white or milk chocolate chunks. and most recipes include eggs. <br />
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To make the story short, I tried some of the many recipes (the most inspiring to me), made my usual adjustments until came up with my personal version of <i>salame di cioccolato</i> whose main features are: cocoa powder to have a lighter texture (and calories count too) and omission of eggs, as I am not so keen to use raw eggs (and I have also tested that one additional tablespoon of milk or other liquid work well to keep everything together). And I have to admit that when I make it - not very often though as I still prefer to make other kinds of desserts and treats, and above all I love to make always something new and different - it never lasts long. as it tastes really good.<br />
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Actually this is a basic recipe that can be enriched by adding chopped dark chocolate (my favorite addition) or milk or white chocolate, nuts (I love pistachios or hazelnuts), flavors, citrus zests and more. I also like to use some liquor or coffee as liquid ingredient instead of milk (but if it's for children, better go with milk only).<br />
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For a very indulgent version, I would recommend to try to cover the log in melted chocolate... It will make a good impression also served as a dessert at the end of a meal or will be perfect for a buffet dinner. <br />
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The <i>salame di cioccolato</i> has also the advantage that has to be made in advance, as it needs time to set, so it's a good option for parties, buffets or even informal meals with friends when you do not want to do everything on the same day. Also it keeps well in the freezer for months, and can be an ace in the sleeve if you have unplanned guests for dinner, lunch or afternoon tea but also a solution for a last minute dessert (just consider a couple of hours at room temperature for defrosting).<br />
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<b>Salame di cioccolato</b></div>
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<span lang="EN-US">makes 2 logs<o:p></o:p></span></div>
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<span lang="EN-US">150 g tea biscuits
(like Petite Beurre)<o:p></o:p></span></div>
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<span lang="EN-US">80 g caster sugar<o:p></o:p></span></div>
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<span lang="EN-US">80 g unsalted butter,
softened<o:p></o:p></span></div>
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<span lang="EN-US">50 g unsweetened cocoa
powder<br />
3 tbsp milk or coffee or liquor (or a combination of these liquids) <br />
cocoa powder and icing sugar, to dust<o:p></o:p></span></div>
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<span lang="EN-US">Break the biscuits in small pieces (I usually place them in a food bag and break with a meat pounder - do not use a food processor as crumbles would be to fine)
and transfer into a large bowl. <o:p></o:p></span></div>
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<span lang="EN-US">In another bowl, using
a whisk or an electric mixer, beat butter
and sugar until pale and fluffy. <o:p></o:p></span></div>
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<span lang="EN-US">Add the cocoa, sifted, and combine.<o:p></o:p></span></div>
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<span lang="EN-US">Pour the cocoa mixture
into the bowl with chopped biscuits, add the milk (or coffee or liquor) and
stir until the mixture comes together. <o:p></o:p></span></div>
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<span lang="EN-US">Divide the dough in
two even parts and shape them into logs with a 4 cm diameter. <o:p></o:p></span></div>
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<span lang="EN-US">Roll each up tightly in plastic film, twisting
the ends to seal. Refrigerate for at least 4 to 6 hours, until firm.<o:p></o:p></span></div>
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<span lang="EN-US">To serve, unwrap, dust with a mix of cocoa powder and icing sugar sifted together and slice. <o:p></o:p></span></div>
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<span lang="EN-US">It keeps in the fridge for up to 1 week, in a
airtight container or well wrapped in cling film.<o:p></o:p></span></div>
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<b><i><span lang="EN-US">Notes<o:p></o:p></span></i></b></div>
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<!--[if !supportLists]--><span lang="EN-US" style="font-family: Symbol; mso-ansi-language: EN-US; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span lang="EN-US">It
is possible to add to the dough chopped nuts (hazelnut, pistachios and almonds
work well with chocolate), chunks of chocolate, dried fruits. <o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0.0001pt 18pt; text-indent: -18pt;">
<!--[if !supportLists]--><span lang="EN-US" style="font-family: Symbol; mso-ansi-language: EN-US; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span lang="EN-US">For
a richer version you can substitute the cocoa powder for melted chocolate (about 100 g). In this case you
will probably need to reduce the amount of sugar to 50 g.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpLast" style="margin: 0cm 0cm 0.0001pt 18pt; text-indent: -18pt;">
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</span></span><!--[endif]--><span lang="EN-US">The
dough can also be flavored, according to your liking, with vanilla, orange zests
, almond extract. <o:p></o:p></span></div>
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Anonymoushttp://www.blogger.com/profile/07701665042051547573noreply@blogger.com0tag:blogger.com,1999:blog-6008343401119509503.post-59325617903396360072015-05-15T16:44:00.001+04:002015-05-16T14:24:04.995+04:00Blog first anniversary<div class="MsoNormal" style="text-align: center;">
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I can hardly believe it, but today this blog officially turns one.<br />
I say officially because the first three - four months of blogging where for me a sort of rehearsal, a way to prove to myself that I was able to do it.<br />
And in fact, less than two months after going live, this blog went on holiday with me and only in September 2014 it really started the adventure in the blogsphere. This is why I tend to think that I started blogging after summer last year, but the very first post dates back to the 15th of May 2014, and so I have to celebrate today.<br />
I don't want to be pathetic here but, really, during this year many things that I wouldn't have imagined before happened, and all thanks to the blog. <br />
The most important of them is that I am still blogging. And I think that I'm doing it better than one year ago: pictures are getting better, I always have new recipes to share (actually I'm faster at making new recipes than writing them here), I'm more confident when writing (English, as anybody can understand, is not my first language ...), all things that are giving me even more enthusiasm than one year ago. Therefore I hope there will be more blog anniversaries to celebrate.<br />
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But to be honest, if I am still here and still enjoy spending part of my time in taking pictures, writing recipes, telling stories about food or places where I like to shop and dine, and all the "back-office" work that keeping a "homemade" blog requires, is also thanks to people I met and things I had the chance to do during the last year, that gave me more self-confidence in what I am doing and reinforced my enthusiasm and will to keep on with this blog.<br />
And I feel like I have to mention at least the most important things today.<br />
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A really important milestone in my blogging experience was to join - or better, to be accepted by - <a href="http://www.fooderatiarabia.com/" target="_blank"><b><span style="color: #444444;">Fooderati Arabia</span></b></a>, a community of food-bloggers, all based in the United Arab Emirates and all writing about food, whether their blogs are about recipes or restaurant reviews or anything related to food.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB-kWTXb_FOG8XeHFaiH3ZyD0BAWc-Hh3LFVmaqJXrLbQ0nPQ1L3Ghppoyr9boeHR2K7Xz_fsy3DVcPX9uyMAYDsyh434U1uAtIQ3syweh-7-Y0Vsj7SMHQ-b-eQLHUoYS71qEalnDGQ/s1600/90_1+Fooderati.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB-kWTXb_FOG8XeHFaiH3ZyD0BAWc-Hh3LFVmaqJXrLbQ0nPQ1L3Ghppoyr9boeHR2K7Xz_fsy3DVcPX9uyMAYDsyh434U1uAtIQ3syweh-7-Y0Vsj7SMHQ-b-eQLHUoYS71qEalnDGQ/s400/90_1+Fooderati.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Fooderati Arabia website homepage</i></td></tr>
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Even if this is an "informal" group, being part of it made feel not alone in the infinite Internet world. We mainly communicate virtually, through a Facebook page, but anyway I find the opportunity to learn from more experienced bloggers, to share doubts, questions, opinions with other people facing similar issues; and the fact that they all live in the same place makes everything more "real" because there may also be the chance to personally meet the other bloggers. And I think I was lucky since I already know several Fooderati members, some of which I met just once while others several times.<br />
I found new friends too, which is always good, especially if they share the same passion for good food. I hope to meet more Fooderatis in future and find other friends among them.<br />
Thanks Fooderati Arabia!<br />
<br />
Another important mention is for <b><a href="http://foodemagdxb.com/" target="_blank"><span style="color: #444444;">Food e Mag dxb</span></a></b>, the beautiful online food and travel magazine written by local bloggers that I have already told about in the blog.<br />
I don't even remember how, but I am a loyal reader of the magazine since the first issues (Food e Mag is young as it turned one less than one month ago) and also, being a registered reader, I received a nice gift as I told in <a href="http://kitcheninthesand.blogspot.com/2014/12/my-dinnertime-experience.html" target="_blank"><b><span style="color: #444444;">this old post</span></b></a>.<br />
So when I was asked to contribute to one issue with a recipe I was more than happy, and even more happy when my recipe was actually published in the <a href="http://www.foodemagdxb.com/archiveview/foodemag-issue6-2015" target="_blank"><span style="color: #444444;"><b>February issue</b></span></a> of the magazine.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9NPKH2lyLRJDtRG4Z98lX53IhsCNjRAt1TOACfW_BH-RdRAuEM-oqEUZj6Iqv2wueFO5H-G9JKK9YZkDXkpXaGb0CBya4MYBYbe1M6pTQxWzFh35hZEijXYSGs2idGbUdK92SRN9t5Q/s1600/90_2+FoodeMag+.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9NPKH2lyLRJDtRG4Z98lX53IhsCNjRAt1TOACfW_BH-RdRAuEM-oqEUZj6Iqv2wueFO5H-G9JKK9YZkDXkpXaGb0CBya4MYBYbe1M6pTQxWzFh35hZEijXYSGs2idGbUdK92SRN9t5Q/s400/90_2+FoodeMag+.jpg" width="277" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>The February issue of Food e Mag dxb</i></td></tr>
</tbody></table>
<br />
Thanks to this contribution, I was also invited to the amazing party for the first birthday of the magazine. A lovely evening where I had the chance to meet many bloggers, including several I haven't met before!<br />
Thank Food e Mag!<br />
<div style="text-align: left;">
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnLtdIi-SP9lEhc4JMZfRew-MmLJ9s0YLqMzej7udmErgZsOURWN-HxLT1Jh3esYnC0vIzhDHu8ZiTPeeL5p9BeQvUcoO_XIF0NrA3-WvvfXIQzt1CEfNvddhqvaHbh44n816h8GwWWQ/s1600/90_3+FoodeMag+Party.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnLtdIi-SP9lEhc4JMZfRew-MmLJ9s0YLqMzej7udmErgZsOURWN-HxLT1Jh3esYnC0vIzhDHu8ZiTPeeL5p9BeQvUcoO_XIF0NrA3-WvvfXIQzt1CEfNvddhqvaHbh44n816h8GwWWQ/s320/90_3+FoodeMag+Party.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Moments from the party for Food e Mag 1st birthday</i></td></tr>
</tbody></table>
And how could I not to mention my cooking demonstration at the <a href="https://www.facebook.com/TheFarmersMarketOnTheTerrace" target="_blank"><span style="color: #444444;"><b>Farmers Market on the Terrace</b></span></a>, about one month ago? I wrote a dedicated post about the experience (here's the <a href="http://kitcheninthesand.blogspot.com/2015/04/cooking-at-farmers-market-on-terrace.html" target="_blank"><span style="color: #444444;"><b>link</b></span></a>) so I don't want to be repetitive here .<br />
But I want to thank again Baker & Spice, the organizer of the Farmers Market on the Terrace, for the opportunity they gave me. It really was a nice experience from different points of view: from the food blogger point of view, of course, but also on a more personal one, as cooking in front of and for many people gave me great satisfaction (and fun too); from the point of view of a fan of the Farmers Market, being part of the "show" for one day was real enjoyment.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2hywcXs4PBWqTSIJahlbUinn5W4WNDCxI5UEhn4L7S4dn49eyzu-B20RanaNCna7G95NIFgn_w79jGuIkWHL6_qHm_AfGp56QHITHWvI8Dkw-4urJ4LFF7Bx_ZLDnXuukz9kX7EPqJA/s1600/90_4+Demo+TFMOTT.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2hywcXs4PBWqTSIJahlbUinn5W4WNDCxI5UEhn4L7S4dn49eyzu-B20RanaNCna7G95NIFgn_w79jGuIkWHL6_qHm_AfGp56QHITHWvI8Dkw-4urJ4LFF7Bx_ZLDnXuukz9kX7EPqJA/s400/90_4+Demo+TFMOTT.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>My cooking demo at The Farmers Market on the Terrace</i></td></tr>
</tbody></table>
<br />
Now that I am recalling all I did during my first year as a food blogger, I can say that's even more than I thought when I started writing this post. <br />
<br />
I had the chance to attend a Master Class on pasta with the Italian Michelin-starred chef Claudio Sadler during the <b><a href="http://dubaisummit.itchefs-gvci.com/" target="_blank"><span style="color: #444444;">Italian Cuisine World Summit</span></a></b>, thanks to the invitation of the fellow blogger, chef and now cookbook author <a href="http://www.dimasharif.com/" target="_blank"><span style="color: #444444;"><b>Dima Sharif</b></span></a>, whose blog was the official blog of the event. I wrote a post about this experience (follow this <a href="http://kitcheninthesand.blogspot.com/2014/11/pasta-master-class-with-chef-claudio.html" target="_blank"><span style="color: #444444;"><b>link</b></span></a>) with details on the interesting lesson and the recipes presented by the talented chef, whose restaurants I loved to visit when living in Milan. <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLszcK5kUQjg0mEw-Urw35jKinGnyxcNMhRrX4j7rIZoVx-EB_4hKWt77jEy7X0EWVP0foV_MyMvXwd4WDNLJD4dSaWTkINCshv39g6ailpiVdvQ987mvI6oHqrIQGtZu8OftUpVM4Ng/s1600/90_5+Sadler+.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLszcK5kUQjg0mEw-Urw35jKinGnyxcNMhRrX4j7rIZoVx-EB_4hKWt77jEy7X0EWVP0foV_MyMvXwd4WDNLJD4dSaWTkINCshv39g6ailpiVdvQ987mvI6oHqrIQGtZu8OftUpVM4Ng/s400/90_5+Sadler+.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Master Class with chef Claudio Sadler </i></td></tr>
</tbody></table>
As a blogger, but mostly as a foodie, it was great to win
a competition organized by <a href="http://www.foodiva.net/" target="_blank"><span style="color: #444444;"><b>FooDiva</b></span></a> (a blog of independent restaurant reviews
edited by the food expert Samantha Wood, also eminent Fooderati member indeed) and <a href="https://www.theentertainerme.com/" target="_blank"><span style="color: #444444;"><b>the Entertainer</b></span></a> (a company providing discount vouchers with the "buy one get one free" offer, very popular all across the Middle East) for the launch of the new product Entertainer Dubai Fine Dining.<br />
<div class="MsoPlainText">
And by no coincidence I wrote a post (that you can read <a href="http://kitcheninthesand.blogspot.com/2015/02/eating-out-in-dubai-dining-around-dubai.html" target="_blank"><span style="color: #444444;"><b>here</b></span></a>) about that
"delicious" evening, a surprise dinner during
which we visited four different restaurants on Palm Jumeirah each serving a different
course and cuisine.</div>
<div class="MsoPlainText">
And apart from the
really delightful dinner, I had the chance to meet in person Samantha Wood aka
Foodiva, whose reviews are always a reference for me when I try a new place in
Dubai; also I received a complimentary copy of the Entertainer Dubai Fine Dining app, that I
can enjoy throughout the year (and I am actually already enjoying). </div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEMlHL66Lf4cvOOQJ-pQ6GVTJSY36L4sOO8D4ZKlxjllkSYtM7R87eEOWN8tW4G1cGWFp65OCTpTcMVews1V5sAgQtA5bprtIzxyltsI_u2cC_vk1jf1R6ds2jt7F9PaB0KiODcDuE5A/s1600/90_6+Foodiva.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEMlHL66Lf4cvOOQJ-pQ6GVTJSY36L4sOO8D4ZKlxjllkSYtM7R87eEOWN8tW4G1cGWFp65OCTpTcMVews1V5sAgQtA5bprtIzxyltsI_u2cC_vk1jf1R6ds2jt7F9PaB0KiODcDuE5A/s400/90_6+Foodiva.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Dining around Palm with FooDiva and theEntertainer</i></td></tr>
</tbody></table>
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<o:p> </o:p> </div>
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Then, the most important thing of all, I published on the
blog; just to give few numbers there are 91 posts on the blog,
83 of which are recipes. If i hadn't counted I would have hardly said this
numbers.</div>
<div class="MsoPlainText">
Talking about recipes, I admit I have some favorites, for different
reasons; and odd to say but not all my favorites are the most viewed by
readers. So I want to mention some of recipes I prefer so far (I admit that choosing was hard, as I publish on the blog only the recipes that I really like and consider worth sharing).</div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7pMG5EnpVGmV_BH5xO3IvTkOTWoo99qlKFY3oUmqcim8DNd_mxLyqQBHAdOapOc0bWc_YqWHwS5MKHQ4i3kob3JsfBFgrPr4msJLSU4icK6U4XY6R4GDxO8vOVB-89hQEYMzgx48vKg/s1600/90_7+Recipes.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="533" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7pMG5EnpVGmV_BH5xO3IvTkOTWoo99qlKFY3oUmqcim8DNd_mxLyqQBHAdOapOc0bWc_YqWHwS5MKHQ4i3kob3JsfBFgrPr4msJLSU4icK6U4XY6R4GDxO8vOVB-89hQEYMzgx48vKg/s640/90_7+Recipes.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Some of my favorite recipes from the 1st year of the blog </i></td></tr>
</tbody></table>
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<br /></div>
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Even if I am quite happy with the number of recipes that I have been able to share so far, there are many that I love and would like to publish here but haven't yet. And also many I have in mind for the future.</div>
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Some can be seen on <a href="https://instagram.com/francesca_verrucci/" target="_blank"><b><span style="color: #444444;">my Instagram account</span></b></a> where I post much more often then I do on the blog. Posting on
Instagram is quick and requires much less effort than the blog: a nice picture,
a short description and it goes live. </div>
<div class="MsoPlainText">
It would
be nice if readers of the blog told me their favorite dishes from my Instagram
that they would love to see here, so helping me to give priorities.</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZg5DlpDPQJOxmKYMvQjuhIhWAeSzYVKYhnAU0X-eNnSAQ5rXiJ2Yoqe9hTWbdDBYuR7sqaPxnuUC2B9W_X4hO4hOIAHnf4y6S_Wv9pu1JMiObHQEWw6kmryKQ9EBBHSgrNYHNssSOiQ/s1600/90_8+My+Instagram.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZg5DlpDPQJOxmKYMvQjuhIhWAeSzYVKYhnAU0X-eNnSAQ5rXiJ2Yoqe9hTWbdDBYuR7sqaPxnuUC2B9W_X4hO4hOIAHnf4y6S_Wv9pu1JMiObHQEWw6kmryKQ9EBBHSgrNYHNssSOiQ/s400/90_8+My+Instagram.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>My Instagram page</i></td></tr>
</tbody></table>
<div class="MsoPlainText">
I also want to mention a very new opportunity that I'm
glad of too. </div>
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My blog has recently been selected to contribute to
<a href="http://www.expatwoman.com/restaurants/" target="_blank"><span style="color: #444444;"><b>Expatwoman Food</b></span></a>, the section of the <a href="http://www.expatwoman.com/" target="_blank"><span style="color: #444444;"><b>Expatwoman </b></span></a>website dedicated to anything about
food: there will be my recipes along with other articles, all food related,
that hopefully will be usefully to other expat women all over the world. </div>
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<br /></div>
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It's time to stop now otherwise I risk to become boring;
there are other things worth to be mentioned but I will do it a bit at a time
in future.</div>
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<br /></div>
<div class="MsoPlainText">
But before saying bye I want to thanks all the readers of the blog,
whether occasional or regular: I appreciate the time you spent reading my posts
and my recipes, as well as that for writing comments; and if you tried my
recipes, I hope you enjoyed (please let me know) and come to visit again in future.</div>
<br />
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<br /></div>
<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/07701665042051547573noreply@blogger.com8tag:blogger.com,1999:blog-6008343401119509503.post-42779383257641470832015-05-11T14:13:00.000+04:002015-05-12T12:32:35.789+04:00Beetroot and aubergine "fattoush" salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg85PsfYAPAUthp7e0e-Vgxd-T41RbZbV8YWxCtNockM8MfEqQ9T6Or-vzQduRAfnlBwD0R-RzGj55Iq4fU6qmGQjsDKyUlYWnVWk6IwpElREfzOMUvufG7_pG1K-JY5_YR3N1ynxf3Jg/s1600/89_Beetroot+and+aubergine+fattoush+salad+1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Beetroot and aubergine "fattoush" salad" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg85PsfYAPAUthp7e0e-Vgxd-T41RbZbV8YWxCtNockM8MfEqQ9T6Or-vzQduRAfnlBwD0R-RzGj55Iq4fU6qmGQjsDKyUlYWnVWk6IwpElREfzOMUvufG7_pG1K-JY5_YR3N1ynxf3Jg/s1600/89_Beetroot+and+aubergine+fattoush+salad+1.JPG" title="Beetroot and aubergine "fattoush" salad" /></a></div>
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<br /></div>
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This beetroot and aubergine "fattoush"is my favorite salad
lately. </div>
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Since the first time I prepared it, few weeks ago, I have been making
again and again without getting bored of it. Actually each time I made it, I tried to refine the initial recipe with some variations until I finally found the "perfect"
combination of ingredients, at least for my taste. </div>
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But, to be honest, this is not a recipe that I have developed totally by myself. In fact it was during a cooking demo - held at <span style="color: #444444;"><b><a href="https://www.facebook.com/bloomingdalesdubai" target="_blank">Bloomie's Kitchen</a></b></span> by Troy
Payne, head chef at <span style="color: #444444;"><b><a href="http://cle-dubai.com/" target="_blank">Cle</a> </b></span>restaurant - that I had the chance to know and try for the first time
the recipe, and actually loved it at the first taste.</div>
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Chef Troy described the recipe as his personal take on
the <a href="http://en.wikipedia.org/wiki/Fattoush" target="_blank"><span style="color: #444444;"><b>fattoush salad</b></span></a>, one of the most popular and prepared Middle Eastern dish;
and also a way to make more appetizing two vegetables, aubergine and beetroot,
that he personally doesn't rave about.</div>
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With this introduction, and considering the fact that, on the contrary, I love
both aubergines and beets, as well as fattoush indeed, I couldn't not to like this salad!</div>
<a name='more'></a><br />
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And in fact I replicated at home very soon after the demo, probably
just the following day. The first time I followed the chef's recipe literally but, even if I liked it as it was, I immediately thought that I had to add or change something, just to give it a more personal touch. </div>
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So in the following
remakes of the dish, I started experimenting with small variations and / or additions:
different proportions of the marinade ingredients, additions of nuts (I tried
pine nuts and pistachios which worked well), black pepper, lemon zest, and other things, until I
finally added THE ingredient I was looking for, pomegranate molasses (that's
actually one of the ingredients of the "original" fattoush dressing). </div>
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It is not such a big
variation compared to the original, but I think
that the peculiar, deep flavor of pomegranate molasses - tangy with a
bit of sweetness - perfectly complements the flavors of all the other
ingredients. And this is the recipe I want to share here.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0Af3O-eiMQMF_8fm2u-A0Ryz7WplEVrieOvWX6DY3eyJaOK2hSug1L8MicD7nZB0I-GCGXHwDYHCK1Ky60Vpj4_-lmVdlM-hgKXFTLkQmpKfJJ2KEC0jr8p46ZJBxu67YyniEC-k4Sg/s1600/89_Beetroot+and+aubergine+fattoush+salad+2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Beetroot and aubergine "fattoush" salad" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0Af3O-eiMQMF_8fm2u-A0Ryz7WplEVrieOvWX6DY3eyJaOK2hSug1L8MicD7nZB0I-GCGXHwDYHCK1Ky60Vpj4_-lmVdlM-hgKXFTLkQmpKfJJ2KEC0jr8p46ZJBxu67YyniEC-k4Sg/s1600/89_Beetroot+and+aubergine+fattoush+salad+2.JPG" title="Beetroot and aubergine "fattoush" salad" /></a></div>
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<br /></div>
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I find this salad, exactly like the inspirational fattoush, perfect as part of a mezze (starters) spread, but it can also be served as a side for fish, meat or vegetarian main dishes. Adding some crumbled feta cheese or goat cheese it is a delicious solution for a tasty yet healthy, light and balanced lunch. </div>
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As I said before, toasted pine nuts or pistachios match well with the main ingredients, and pomegranate seeds make a beautiful decoration. </div>
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And also if you like fresh coriander you can add some or use it in place of parsley.</div>
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A note on the bread used to garnish the salad, that again - even if I live in the Middle East, I had the chance to finally discover thanks to this recipe. Fattoush salad is usually garnished with toasted or fried pieces of pita or flatbread. In this recipe <i>saj bread</i> (also known as <i>markouk </i>or <i>markook</i>) is used instead. This bread is a variety of flatbread common in the countries of the Levant; it is a very thin, almost translucent bread, cooked on a domed metal griddle, named saj, and usually quite large (and in fact it is folded and put into bags before being sold). It is mainly used as a wrap for meat or vegetables, but can also be eaten alone or, like in this salad, toasted until crispy and used as a garnish. I particularly love the contrast between the thin, crispy pieces of bread and the other textures in the salad - but if you can't find <i>saj bread</i> any other kind of flatbread will work well too.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFft9MDTcW-q1SYkH02ntQT2UXsXzDDrywONCGHsnhOSvjbtfIbR2rUOY9FFOFj9T7aWMZthlX6BYUEB5zUcp5NveTmiFsbObuB7JA9BOk18mKM7qFBOulGgD0Ym5suWhupnhpNOPpnQ/s1600/89_Beetroot+and+aubergine+fattoush+salad+3.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Beetroot and aubergine "fattoush" salad" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFft9MDTcW-q1SYkH02ntQT2UXsXzDDrywONCGHsnhOSvjbtfIbR2rUOY9FFOFj9T7aWMZthlX6BYUEB5zUcp5NveTmiFsbObuB7JA9BOk18mKM7qFBOulGgD0Ym5suWhupnhpNOPpnQ/s1600/89_Beetroot+and+aubergine+fattoush+salad+3.JPG" title="Beetroot and aubergine "fattoush" salad" /></a></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span lang="EN-US">Beetroot and aubergine "fattoush"
salad<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">serves 4<o:p></o:p></span></div>
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<span lang="EN-US">2 medium aubergines<o:p></o:p></span></div>
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<span lang="EN-US">3 - 4 small beetroots<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">1 purple onion, very
thinly sliced<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">120 ml red vinegar<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">juice of 1 lemon<br />
</span><span lang="EN-US">2 heaped tablespoons
sumac, plus extra to garnish <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">30 - 40 g (about 1 cup)
parsley leaves<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">30 - 40 g (about 1 cup)
fresh mint leaves<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">50 ml extra virgin
olive oil<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">1 tablespoon </span>pomegranate
molasses<span lang="EN-US"><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">sea salt<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">1 sheet Saj bread (or
2 flatbread)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Preheat the oven to
200°C. Trim the beetroots stalks. Wash well the beetroot then wrap them
individually in aluminum foil and bake for about 1 hour or until tender when
pierced with a skewer or a sharp knife (baking time strongly depends on beetroot
size and variety). When cooked through remove from the oven and let rest until cold, then unwrap and peel with a small knife. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Roll the bread and cut
into strips, place onto a baking tray, drizzle with a little olive oil and toast
in the oven until they are crispy and golden brown. Set aside.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Place the onion in a
small mixing bowl, add the vinegar, lemon juice and 2 tablespoons sumac, mix
well and let rest while you prepare the rest of the ingredients.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Cut the aubergines in
half lengthwise, then into 1 cm thick
slices.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Heat 3 - 4 tablespoons
oil in a large frying pan, then fry the aubergines turning them from time to
time, until they are golden brown and cooked through (you'll probably need to
do this in batches, as it is important to place the aubergines in a unique
layer). Remove from the pan and transfer
to a plate lined with kitchen paper to drain excess oil.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Cut the roasted beets
into slices or even cubes of 2 to 3 cm.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Drain the onion from
the marinade, reserving some of the liquid.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">In a large bowl
combine the onion, aubergines, beets, mint and parsley and mix gently (salad). <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">In a small bowl, combine
3 to 4 tablespoons olive oil, pomegranate molasses, 1 teaspoon of the reserved marinade,
a pinch of salt and whisk well (dressing). <o:p></o:p></span></div>
<div class="MsoPlainText">
</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Gently arrange the salad
into a serving dish, drizzle the dressing on top, garnish with the toasted bread,
sprinkle some more sumac and serve.<o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB3jLWmCyHdArGd55vSwt5c9-LfGBBC_BQFohYR-k8U20jtVaACIMXdyhj9VgkJsCs5XxJ16weEiFvPOV9ZaeUUiNCcbBDF3hXdpsA6OS2Wboyk1sH-83aQ2u6yAeviqZqJec889VJCg/s1600/89_Beetroot+and+aubergine+fattoush+salad+4.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Beetroot and aubergine "fattoush" salad" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB3jLWmCyHdArGd55vSwt5c9-LfGBBC_BQFohYR-k8U20jtVaACIMXdyhj9VgkJsCs5XxJ16weEiFvPOV9ZaeUUiNCcbBDF3hXdpsA6OS2Wboyk1sH-83aQ2u6yAeviqZqJec889VJCg/s1600/89_Beetroot+and+aubergine+fattoush+salad+4.JPG" title="Beetroot and aubergine "fattoush" salad" /></a></div>
<div class="MsoPlainText">
<br /></div>
<div class="MsoPlainText">
<i><b>Notes</b></i><br />
<i><span style="color: #444444;"><b><a href="http://cle-dubai.com/" target="_blank">Cle</a> </b></span>is the Dubai restaurant of Australian-Lebanese Chef Greg Malouf, a Michelin - starred chef and author of several renowned cookbooks; the restaurant offers a so-called "modern Middle Eastern cuisine" with dishes inspired by traditional Middle Eastern recipes reviewed with a contemporary touch and modern cooking techniques. I visited once and enjoyed the style of the cuisine as well as the service.</i></div>
<div class="MsoPlainText">
<i><br /></i></div>
<div class="MsoPlainText">
<i>Bloomie's Kitchen is an area within <a href="https://www.facebook.com/bloomingdalesdubai" target="_blank"><span style="color: #444444;"><b>Dubai Bloomingsdale</b></span></a> department store where cooking classes and cooking demos </i><i>with guest chefs </i><i>are periodically held. You can check Bloomingsdale's Facebook page for updates. </i></div>
<div class="MsoPlainText">
<i><br /></i> <br />
<br /></div>
<div class="MsoPlainText">
<o:p><br /></o:p></div>
<div class="MsoPlainText">
<o:p><br /></o:p></div>
Anonymoushttp://www.blogger.com/profile/07701665042051547573noreply@blogger.com4tag:blogger.com,1999:blog-6008343401119509503.post-78998812725964044702015-05-07T14:58:00.001+04:002015-06-18T17:53:11.310+04:00Beer bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU5WRpZbTutzlgqd_PWAfsvnqtdsjcOSbRWA9qP3VoAeQKFLfQXO2ebDEYXMlY3uAQtV_qvXNZEgqebHEHawyjcBQ6V3L8a1SGoXcQz9Aq0P4-_jqsrLM2goP53qaoGuNo1ooEzok7uA/s1600/88_Beer+bread+1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Beer bread" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU5WRpZbTutzlgqd_PWAfsvnqtdsjcOSbRWA9qP3VoAeQKFLfQXO2ebDEYXMlY3uAQtV_qvXNZEgqebHEHawyjcBQ6V3L8a1SGoXcQz9Aq0P4-_jqsrLM2goP53qaoGuNo1ooEzok7uA/s1600/88_Beer+bread+1.JPG" title="Beer bread" /></a></div>
<br />
I've been baking a lot of bread lately. And I mean more than I used to do before, as baking bread for my
family is an activity that I have been enjoying for quite some time now.<br />
<div class="MsoPlainText">
But since I was kindly gifted a portion of a mature (more
than 100 years old, as I was told by the pastry chef who gave it to me)
sourdough starter, about one month ago, the baking activity in my kitchen has
significantly increased. </div>
<div class="MsoPlainText">
First of all because I would feel guilty to let that
precious - at least in my eyes - and alive material go wasted. </div>
<div class="MsoPlainText">
Second because I have the opportunity to make experiments and, hopefully, improve my
ability to manage sourdough starter and, in general, to make bread. </div>
<div class="MsoPlainText">
Finally because I love any kind of bread, from farmhouse
to ciabatta to focaccia to pita / flatbread, made with a sourdough starter: I
like the peculiar sourness (by the way), smell and texture of the crumb as well as the
external thick and crunchy crust.<br />
<a name='more'></a></div>
<div class="MsoPlainText">
Anyway I have to admit that mastering the use and
maintenance of sourdough is a sort of personal challenge at the moment, even if
I am not sure whether I will be able to pursue my goal in the next few months (and in fact the biggest concern of mine
is how I will manage my sourdough during the quite long period that I
will spend in Italy this summer - but let's see). </div>
<div class="MsoPlainText">
For this reason, but not only, it's
not my intention to convert anybody to the sourdough "school". Especially considering the fact that common yeast - much easier to manage, transport and maintain than a
sourdough starter - can produce delicious breads as well. </div>
<div class="MsoPlainText">
The only thing that I recommend when using commercial yeast, whether fresh or dry, is to use only as much yeast as necessary for the recipe and to prefer a slow, overnight fermentation rather than a fast one: bread will be much lighter and easy to digest (thanks to the small amount of yeast), and the kneading process shorter and easier (a long rest helps the natural development of gluten).<br />
And luckily this is something that home bakers,
who usually prepare small batches of dough just for family consumption, can manage much more easily
than industrial and commercial bakeries who would need very big refrigerators to
store large batches of dough overnight. </div>
<div class="MsoPlainText">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSFOXJEYYyia8gP6fFb11-r82VA3iq3Ky8I0QMP5oGS7Np54adGNoH3uFjl6q4mBPkdF83_kW9SL9HXRiOv1dE0S6FND0kd-rk_dit_LDrK6YlYgdt2xTwr6hJ5dkSpAC7ZS8s5yMbqw/s1600/88_Beer+bread+2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Beer bread" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSFOXJEYYyia8gP6fFb11-r82VA3iq3Ky8I0QMP5oGS7Np54adGNoH3uFjl6q4mBPkdF83_kW9SL9HXRiOv1dE0S6FND0kd-rk_dit_LDrK6YlYgdt2xTwr6hJ5dkSpAC7ZS8s5yMbqw/s1600/88_Beer+bread+2.JPG" title="Beer bread" /></a></div>
<br /></div>
<div class="MsoPlainText">
The bread recipe I am going to share today calls for common, easy to find, commercial yeast, dry or fresh depending on availability or personal preference; the only peculiarity is the use of beer instead of water for dissolving the yeast. </div>
<div class="MsoPlainText">
Beer, along with a part of whole wheat flour, will give a very singular aroma to your bread - more or less intense depending on the type of beer you choose - as well as a soft and very appetizing texture. <br />
It will be a nice addition to any bread basket, but it will work well also for making sandwiches, toasts and canapés. </div>
<div class="MsoPlainText">
Since the dough preparation is divided in two steps (a starter has to be mixed 10 to 12 hours before preparing the final dough), making this bread takes time, most of which unproductive though: just a bit of planning is required when you decide to make it but, trust me, it is worth the wait.<br />
<b><span lang="EN-US"><br /></span></b>
<b><span lang="EN-US">Beer bread</span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">makes 1 large or 2 small loaves<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<i>starter<o:p></o:p></i></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
200 g all purpose flour<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">less than 1 g instant yeast (or 2 g fresh yeast)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">200 ml beer (any type works fine)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<i><span lang="EN-US">dough<o:p></o:p></span></i></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">all the starter<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">100 g wholewheat flour<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">300 g all purpose flour<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
10 g sea salt<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">1 tsp / about 2 g instant yeast (or 4 g fresh yeast)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
200 ml bear<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">mixed seeds for garnish<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">The day before baking.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Dissolve the 1 g instant yeast (or 2 g fresh yeast) in 200 ml beer. Add 200
g all purpose flour and mix well, cover with cling film and let rest in a cool
place (in the fridge during summer) overnight or for about 10 to 12 hours. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">The following day, in a large bowl dissolve the remaining 2 g instant
yeast (or 4 g fresh yeast) in 200 ml beer and mix with the starter. Add 100 g whole
wheat flour and 300 g all purpose flour.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Mix with a wooden spoon until you have a smooth and sticky dough. Cover with another bowl (or cling film) and let stand for 10 minutes.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Leaving the dough in the bowl, pull a portion of the dough up from the
side and press it into the middle. Turn the bowl slightly and repeat this
process with another portion of dough. Repeat another 8 times going round the
whole bowl. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Cover the bowl again and let stand for another 10 minutes.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Now repeat the kneading process other 3 times, making sure you let the
dough stand for 10 minutes in between. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">After the fourth kneading. cover and let </span>the dough rest until it doubles in
size (about 1 hour).</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Then gently knead the dough for few minutes, cut in 4 (or 6 if making two
loaves) even pieces and roll them into balls. Roll one side of each ball into the
mixed seed and gently place them into a large loaf pan (or two small). Cover with
lightly oiled cling film and let proof for one more hour, or until almost doubled
in size. </span><o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">In the meantime preheat the oven to 240°C and place an empty pot on the bottom.
When hot add one cup water to the pot, transfer the loaves into the oven, set the
temperature to 200 °C and bake for about 30 minutes. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">The bread is ready if it sounds hollow when thumped on the bottom.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Cool on a wire rack for at least one hour before slicing.</span><o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoPlainText">
<o:p> </o:p></div>
Anonymoushttp://www.blogger.com/profile/07701665042051547573noreply@blogger.com0tag:blogger.com,1999:blog-6008343401119509503.post-2622016326063966872015-04-29T17:29:00.000+04:002015-04-29T17:30:13.269+04:00Jam crostata (tart) with kamut shortcrust<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM7_Csj5jfGj3A7yuhUPmM0JX5DSUNE9CLYIIR7HMh9yVeKEJ3clR40bcZZcrHqcrJqi4zEWCqPdC9UGTVO71eeBf40g1wKE8l3cZQFDnlOUmH79EbjFi4vqhminfix7TWIxZrYPlZmw/s1600/87_Jam+crostata+(tart)%2Bwith%2Bkamut%2Bshortcrust%2B1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Jam crostata (tart) with kamut shortcrust" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM7_Csj5jfGj3A7yuhUPmM0JX5DSUNE9CLYIIR7HMh9yVeKEJ3clR40bcZZcrHqcrJqi4zEWCqPdC9UGTVO71eeBf40g1wKE8l3cZQFDnlOUmH79EbjFi4vqhminfix7TWIxZrYPlZmw/s1600/87_Jam+crostata+(tart)+with+kamut+shortcrust+1.JPG" title="Jam crostata (tart) with kamut shortcrust" /></a></div>
<br />
<div class="MsoPlainText">
I have already said how much I like <i>crostata </i>(the Italian
tart) in a previous post where I have also shared some basic technical
information on how to make <i>pasta frolla</i>, the Italian shortcrust pastry (follow
this <a href="http://kitcheninthesand.blogspot.com/2014/09/crostata-alla-marmellata-jam-tarte-and.html" target="_blank"><span style="color: #444444;"><b>link</b></span> </a>to read more) along with one of my favorite recipes. </div>
<div class="MsoPlainText">
Since <i>crostata</i>, in any possible form, is a family favorite, and
the simplest version - with a jam filling - is the kind of breakfast we all prefer,
I make it regularly. What I like to do is<span style="background-color: white;"> to change, in a sort of rotation, not
only the jam flavor but also the ingredients for the crust (as for the preparation technique, my favorite is the "crumble technique" explained, with other methods, in the above mentioned <a href="http://kitcheninthesand.blogspot.com/2014/09/crostata-alla-marmellata-jam-tarte-and.html" target="_blank"><span style="color: #444444;"><b>post</b></span></a>). </span></div>
<div class="MsoPlainText">
<span style="background-color: white;">As I said in that post about <i>crostata </i>(see
<a href="http://kitcheninthesand.blogspot.com/2014/09/crostata-alla-marmellata-jam-tarte-and.html" target="_blank"><span style="color: #444444;"><b>here</b></span></a>) there</span> are many different recipes even for the basic <i>pasta frolla</i>, and among
all them I have two or three favorites that I alternatively use. But I also
like to make more original variants, using different types of flour or sugar
and / or replacing butter for extra virgin olive oil.</div>
<a name='more'></a><br />
<div class="MsoPlainText">
I have already shared on the blog an "alternative" version of <i>crostata</i>, suitable also for vegan diets, made with spelt flour and extra-virgin olive oil (recipe <a href="http://kitcheninthesand.blogspot.com/2015/01/jam-crostata-tarte-with-spelt-and-olive.html" target="_blank"><b><span style="color: #444444;">here</span></b></a>); also on the February issue of <a href="http://www.foodemagdxb.com/" target="_blank"><span style="color: #444444;"><b>Food e Mag</b></span></a> (a lovely e-magazine by UAE based bloggers) you can find an even healthier, and again vegan, variation where sugar is replaced by honey, butter by extra-virgin olive oil and white flour by whole grain spelt flour (follow this <a href="http://www.foodemagdxb.com/archiveview/foodemag-issue6-2015" target="_blank"><span style="color: #444444;"><b>link</b></span></a> for the recipe).</div>
<div class="MsoPlainText">
<br /></div>
<div class="MsoPlainText">
The recipe I am going to share today is the most recent
addition to the list of my favorite shortcrust pastry doughs, and in particular to the non-conventional - and healthier - ones. </div>
The main peculiarity is the use of 100% whole grain
korasan (aka kamut) flour.<br />
<div>
Korasan is an ancient variety of wheat, whose origins are still unclear and permeated with legend. Its use on a wide scale is relatively recent, as it dates back just to the second half of the last century: the grain reached the USA in 1949, but gained interest between the 70's and the 90's when two farmers from Montana decided first to cultivate this ancient grain and then to register the wheat variety (the <i>turanicum </i>variety QK-77) as the trademark Kamut ®.<br />
<br />
From a nutritional point of view Kamut is higher in protein (about 30%) and many minerals - especially selenium, zinc, a<span style="background-color: white;">nd magnesium - than modern wheat; it is also richer in fatty acids, so that it can be considered as high energy grain. All good things for our health! </span><br />
<div>
<span style="background-color: white;">But since this wheat is a relatively recent addition to our modern diet, there aren't many scientific s</span>tudies on the real benefits of eating kamut vs normal wheat.<br />
<div>
From the taste point of view, anyway, this cereal is very interesting and peculiar, being characterized by a rich buttery and nutty flavor. I love both the texture and the aroma that kamut flour adds to baked goods, both sweet and savory (kamut can replace all or part of the all purpose flour in almost all recipes); in the grain form, it is also a delicious alternative to other varieties of grain, like rice, spelt, barley, etc. or even quinoa.</div>
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSif3wzkc2lkPPPx_NNya5Nw0EJUKwDpmVvDUI73sEduv8p93Dki-1R5dVJ1wmYVp6fVkid8wasZ1ARKVUcnZZhjPkmknt8PGMn8gT-Oe60uy14NCWJT06r9UpBl8jA1V5tJ1kI_NcQA/s1600/87_Jam+crostata+(tart)%2Bwith%2Bkamut%2Bshortcrust%2B2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Jam crostata (tart) with kamut shortcrust" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSif3wzkc2lkPPPx_NNya5Nw0EJUKwDpmVvDUI73sEduv8p93Dki-1R5dVJ1wmYVp6fVkid8wasZ1ARKVUcnZZhjPkmknt8PGMn8gT-Oe60uy14NCWJT06r9UpBl8jA1V5tJ1kI_NcQA/s1600/87_Jam+crostata+(tart)+with+kamut+shortcrust+2.JPG" title="Jam crostata (tart) with kamut shortcrust" /></a></div>
<div>
<br /></div>
<div>
In this recipe I also substituted white sugar with unrefined cane sugar, which adds a more rustic texture. </div>
</div>
<div>
I really loved this <i>crostata</i>, probably just lightly healthier than a traditional version but absolutely delicious thanks to the peculiar flavor of kamut as well as a bit of crunchiness given by the whole-grain flour. </div>
<div>
Will definitively make again, and I will also try to replace butter for oil (even if - and maybe I have already written somewhere in the blog - the flavor of butter in desserts is inimitable). </div>
<div>
Of course this pastry dough can be used not only for the jam tart, but also for any other tart or pie with a shortcrust pastry base as well as for cookies.</div>
<div>
<br /></div>
<div>
A final comment before going to the recipe. While kamut in grains is available in several supermarkets in Dubai, the flour is not so easy to find. I buy mine at the Bio Organic Store in Tecom (if anybody knows another shop selling kamut flour, please do let me know).</div>
<div>
When living in Italy it was available in all stores / chains selling organic food as well as in several specialty stores and supermarkets.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6jYHx1jC5gpgX96WpJ_2TZ4gOLCigixPXeL2bRn26TKt9liWXZeruftIgTLYv_gEV79RgWxdPWkxKRfoecThg9QXSi8KfwRpF6sVKeY8_89lp-qurmS13oy-OjLQf2ry1EEt0hEaTYw/s1600/87_Jam+crostata+(tart)%2Bwith%2Bkamut%2Bshortcrust%2B3.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Jam crostata (tart) with kamut shortcrust" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6jYHx1jC5gpgX96WpJ_2TZ4gOLCigixPXeL2bRn26TKt9liWXZeruftIgTLYv_gEV79RgWxdPWkxKRfoecThg9QXSi8KfwRpF6sVKeY8_89lp-qurmS13oy-OjLQf2ry1EEt0hEaTYw/s1600/87_Jam+crostata+(tart)+with+kamut+shortcrust+3.JPG" title="Jam crostata (tart) with kamut shortcrust" /></a></div>
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<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span lang="EN-US">Jam crostata (tart) with kamut shortcrust<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">makes one 20 cm </span><span lang="EN-US" style="font-family: Symbol; mso-ansi-language: EN-US; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-char-type: symbol; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-symbol-font-family: Symbol;">Æ</span><span lang="EN-US"> tartes <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US"><i>Shortcust</i><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">250 g whole- grain
korasan (kamut) flour<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">125 g butter, chilled
and cubed<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">110 g granulated
unrefined cane sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">1 whole small egg + 1 yolks (or 1 large egg) <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">2 g baking powder<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">zest of 1/2 large
lemon (organic, not waxed, if possible)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">seed of 1/2 vanilla
bean (or 1 tsp pure vanilla extract)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US"><i>Filling</i><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">your favorite jam or
marmalade (about 250 g for one 20 </span><span lang="EN-US" style="font-family: Symbol; mso-ansi-language: EN-US; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-char-type: symbol; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-symbol-font-family: Symbol;">Æ</span><span lang="EN-US"> cm tarte)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Add the flour and baking powder to a medium mixing bowl.
Add in the cubed butter and, using your fingertips, rub the butter into the
flour until you get a crumbly mixture and there are no more visible pieces of
butter. Mix in the sugar and then lemon
zest. Lightly beat the egg yolks and
whole egg with a pinch of salt and the vanilla seeds or extract. Using a knife
or your fingers, mix the beaten eggs into the flour - butter mixture until the
pastry comes together into a ball.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">When preparing the
pastry it is important that everything is cold: keep your hands cool, or use
the blades of two knives or a pastry scrapers for mixing the ingredients;
alternatively ingredients can be mixed using a food processor. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Once the dough comes
into a ball, wrap it in plastic film and refrigerated for one day (or anyway
for at least 1 hour). <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Preheat the oven to
180°C.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">After resting, on a
lightly floured counter, rapidly work then roll out half of the pastry <sup> </sup>to 4 - 5 mm thickness (since the dough is
quite delicate you may need to roll it between two sheets of baking paper); gently transfer the rolled pastry to a
buttered and floured 20 cm round tart pan cutting out the excess pastry (I
recommend to make a thicker border for the tart by rolling the excess pastry
into a thin rope, then placing it around the edges of the tart pan). <o:p></o:p></span></div>
Prick the base with a fork and fill it with jam. <br />
Roll out the excess pastry and cut into strips, about 1cm wide and place them over the top to create a lattice. <br />
Bake at 180°C for about 25 to 30 minutes or until golden on top. Once baked, the pastry should be golden, but still soft: it will crisp up slightly as it cools. Let cool in the pan before transferring to a serving plate.</div>
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Anonymoushttp://www.blogger.com/profile/07701665042051547573noreply@blogger.com1tag:blogger.com,1999:blog-6008343401119509503.post-67684344983607823512015-04-27T09:05:00.000+04:002015-04-28T13:29:12.807+04:00Roasted aubergine with saffron yogurt<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIsX9HF4yztX6ynCFiAixRrf_ETAn1hMBLQKRTZPOifF8a4uRckFpq77DQ9p6BiPvfuDgUnPQqNiqDHUDhmpWIs-MOIJrQA17yTL96YOgwby_HBKpLq-jctHBhHVC71nrLBcOzAf7rkA/s1600/86_Roasted+aubergine+with+saffron+yoghurt+1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Roasted aubergine with saffron yoghurt" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIsX9HF4yztX6ynCFiAixRrf_ETAn1hMBLQKRTZPOifF8a4uRckFpq77DQ9p6BiPvfuDgUnPQqNiqDHUDhmpWIs-MOIJrQA17yTL96YOgwby_HBKpLq-jctHBhHVC71nrLBcOzAf7rkA/s1600/86_Roasted+aubergine+with+saffron+yoghurt+1.JPG" title="Roasted aubergine with saffron yoghurt" /></a></div>
<br />
Something that I really enjoy when I cook is to try always new recipes, whether inspired by cookbooks, magazines, blogs or websites or developed by myself. <br />
With the consequence that there are many recipes that I made only once, and not because they were not good or I didn't like, but just to try something different.<br />
<br />
<div>
But despite this - good, bad, weird? - habit of mine, there are several recipes that I particularly love and regularly make. As is the case of this "roasted aubergine with saffron yoghurt", a recipe from the favorite of mine "Ottolenghi The Cookbook" (probably the most consulted cookbook in my bookshelf, from which I tried many recipes, some of them also posted on this blog - for more details check <a href="http://kitcheninthesand.blogspot.com/search/label/Ottolenghi" target="_blank"><span style="color: #444444;"><b>here</b></span></a>). <br />
<a name='more'></a></div>
<div>
Apart from the fact that I like aubergine in general, and prepare it very often in several different ways, what I particularly love in this recipe is the original combination of flavors (the peculiar taste of roasted aubergine, a sour addition from yogurt, the fragrance of saffron and basil), textures (soft aubergines, creamy yogurt sauce, crunchy pine nuts and juicy pomegranate seeds) and, not less important, colors: a rainbow, in all senses. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2_8AcFBJpfUmRB7hd2_8K0OkYqnk6zfg54nNv8Vpz5IxyS2Qfk-rZwt1WuUtJq4Aaf540XiJymN89KPvBUguKmQCid2JJbp1WYKxOwkNH1MALIc3BYMSYgOHZ-OJ1H3OF1IUXWrgvMg/s1600/86_Roasted+aubergine+with+saffron+yoghurt+2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Roasted aubergine with saffron yoghurt" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2_8AcFBJpfUmRB7hd2_8K0OkYqnk6zfg54nNv8Vpz5IxyS2Qfk-rZwt1WuUtJq4Aaf540XiJymN89KPvBUguKmQCid2JJbp1WYKxOwkNH1MALIc3BYMSYgOHZ-OJ1H3OF1IUXWrgvMg/s1600/86_Roasted+aubergine+with+saffron+yoghurt+2.JPG" title="Roasted aubergine with saffron yoghurt" /></a></div>
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<div>
A dish like this goes well for many occasions and is a perfect addition to several different menus, whether vegetarian or not. </div>
<div>
I like to serve it as a starter, usually along with other dishes and a variety of breads (I am a huge fan of the Middle Eastern concept of <a href="http://en.wikipedia.org/wiki/Meze" target="_blank"><span style="color: #444444;"><b>mezze</b></span></a>). </div>
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And I also like to make more than we will eat in one meal so to have some leftover for the day after; in fact both the roasted eggplant and the sauce keep well in the refrigerator for few days; just remember to let them come to room temperature before assembling the plate and serving.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaridhXpAY456hyphenhyphenvqFQbKFepfsSwSraJRVNa-Djev_hhhgYbVyVbRYh-3H6FKWxRwnyIGpJEumyrVnRlzpB29Rbv16wYURXreNYHmLE0Shx1aVB7Km1BJ_0pWyQizuek5-SRp1B9rVDQ/s1600/86_Roasted+aubergine+with+saffron+yoghurt+3.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Roasted aubergine with saffron yoghurt" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaridhXpAY456hyphenhyphenvqFQbKFepfsSwSraJRVNa-Djev_hhhgYbVyVbRYh-3H6FKWxRwnyIGpJEumyrVnRlzpB29Rbv16wYURXreNYHmLE0Shx1aVB7Km1BJ_0pWyQizuek5-SRp1B9rVDQ/s1600/86_Roasted+aubergine+with+saffron+yoghurt+3.JPG" title="Roasted aubergine with saffron yoghurt" /></a></div>
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<div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span lang="EN-US">Roasted aubergine
with saffron yogurt<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<i><span lang="EN-US">adapted from
"Ottolenghi- The cookbook", by Yotam Ottolenghi and Sami Tamimi<o:p></o:p></span></i></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">serves 4<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">3 medium aubergines, cut into wedges, or into slices 2cm thick<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">olive oil for brushing<br />
2 tbsp toasted pine nuts<br />
a handful of pomegranate seeds<br />
20 basil leaves<br />
coarse sea salt and black pepper<br />
<i>Saffron yogurt:<br />
</i>small pinch saffron threads<br />
3 tbsp hot water<br />
180 g Greek yogurt<br />
1 clove garlic, crushed<br />
2 1/2 tbsp lemon juice<br />
3 tbsp olive oil<br />
to taste coarse sea salt<br />
Preheat the oven to 220° C. Place the eggplant wedges on a baking sheet, brush
both sides with plenty of olive oil, and sprinkle with salt and pepper. Roast
for 20 to 35 minutes, until the wedges take on a beautiful light brown colour. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Let them cool down. The eggplants will keep in the fridge for 3 days;
just let them come to room temperature before serving. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">In the meantime make the sauce: infuse the saffron in the hot water in a
small bowl for 5 minutes. Pour the infusion into a bowl containing the yogurt,
garlic, lemon juice, olive oil, and some salt. Whisk well to get a smooth, golden
sauce. Taste and adjust the salt, if necessary, then chill. This sauce will
keep well in the fridge for up to 3 days.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">To serve, arrange the eggplant wedges on a large plate. Drizzle the saffron yogurt
over them, sprinkle with the pine nuts and pomegranate seeds, and lay the basil
on top.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
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Anonymoushttp://www.blogger.com/profile/07701665042051547573noreply@blogger.com2