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FUJI APPLES AND COCONUT TO RAPE '

Oh, finally a recipe that always gives me, and I always say, fulfilled: muffins.

honestly do not remember where he unearthed, but what is certain is that it is infallible!

With this recipe because I always without fail, give me an egg and you'll pull out 12 gems that slowly swell in the oven and once dented literally melt in your mouth.

doses that will do for this recipe is really a guarantee, you must believe me: and the beauty is that you'll still scope to add the ingredients you love, creating in turn more new cakes!

MUFFINS WITH FUJI APPLES AND COCONUT RAPE '

Serves 12 muffins:

• 125 g sugar 60 g butter 1 teaspoon honey
• Millefiori
• 160 gr flour 1 egg 00
• 125 ml of milk
• 6 g of yeast backing
• a pinch of salt

And this time ...

• 50 grams of coconut turnips
• 1 Fuji apple

Procedure:

Whip butter with sugar and a teaspoon of honey (a usatene mild) to yield a cream Bello Monte.

Beat the egg in the milk and then add it to the wire, continue to beat with electric whisk, the mixture of butter and sugar.

always beating together the flour, salt and baking powder until you have a creamy and without lumps. Add the coconut

turnips and apples peeled and cut in small cubes.

Place the cups in the mold and fill each muffin mold for 3 / 4.

Bake at 170 degrees for about 25 minutes and then once cooked (the toothpick test) let cool with the door open for a few more minutes.

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chestnut flour tart with pears and chocolate

This marvel of tart, I must admit, there is no flour (Chestnut, hehe) of my bag. The recipe is nothing

po'-bit 'less than by Aimo and Nadia Moroni , two giants of Italian cuisine.

me a bit ashamed 'to tell, but while living in Milan, I never had the pleasure of going to dine with them ... as they are not yet committed to either Cracco, nor by Sadler, nor from Varese , nor even by Berton ... well nada de nada. And of course my status as a perennial cash-strapped and the eternal waiting list who played against me ...

But glancing the menu on-line restaurant Aimo e Nadia I realized how much research excellence of the raw material there is. And it is one thing that I appreciate a lot in the chef's quality ingredients really make a difference in a dish.

chestnut flour tart with pears and chocolate of Aimo and Nadia Moroni

Ingredient the tarts for 4 *

For the pastry:

• 75 gr chestnut flour
• 75 g butter 50 g sugar
• 50 grams of flour 00
• 1 egg 1 pinch of salt

For the filling:

• 50 grams of extra dark chocolate (minimum 65%)
• 30 g sugar 150 g Kaiser pears, peeled and cored

Procedure:

start with the crust that has, as usual, in the fridge.

Mount slightly softened butter with 50 grams of sugar.

Place the two flours (the chestnut and the 00) in a fountain in the middle and beat the egg, butter, sugar and a pinch of salt.

Knead the pastry then quickly put it in the fridge covered with plastic wrap for 30 minutes.

Peel pears and cut into small pieces and cook with the remaining 30 grams of sugar over low heat for several minutes. Cut the chocolate flakes. (The original recipe said to pass the pears cooked in the mixer and melt the chocolate in a double boiler. I preferred to leave the pears and the chocolate pieces to give more crunch to the filling of the tart)

Roll out the pastry from refrigerator and roll out 2 / 3 of the dough to a thickness of about 4 mm. 4 non-stick coated molds for tartlets and drill holes on the bottom with the tines of a fork. Arrange the pears and chocolate without overfill the molds.

Spread the rest of the pastry and cover the tart sealing the edges well.

Make a small cut on the surface of the tart and bake at 180 ° C for 30 minutes.

Aimo e Nadia serve warm or cold the accompagnondole with a puree of pears.

* The original recipe also included the use of 90 grams of custard: I have not made, because the matching pear-chocolate is already good by himself.

With this recipe for the collection "Taste of Autumn" blog of "flour, yeast and fantasy."

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CHINA AND 'CLOSER: THE CHICKEN ALMOND CREPES

If there is one thing that distinguishes me has always been the curiosity, which, mind you, has nothing to do with 'impiccionaggine: the curious look outside what' that could enrich the meddler seeking out what they could fill their inner emptiness.

I, thank God, I have no vacuum to fill, but a great thirst for knowledge. And really want to risk it.

Everybody say a life alone is not enough. And with all the things I want to do, places I want to visit, people I would meet again, I would like to taste flavors that I would serve as at least 7 cats. Not even believe in the possibility of the existence of reincarnation gives me peace ... and if reborn earthworm??

stupidity aside for the moment I'm happy to be as open-minded as possible and to do all my experiences (food and wine in particular) that I meet on my way. As the discovery of different cuisines from the mine would be ideal to learn the techniques and secrets to those who gave them to some dishes in the blood, passed down through generations and generations. I do not know why, but for me a recipe slavishly follow the original meaning to give the dish an added value.

But learn this first hand is a luxury, I admit. I had the good fortune to learn, for example, the English tapas recipes directly from Alicia's erborin in the kitchen, I got straight on Austrian cuisine during my Erasmus period in Innsbruck, I have revealed the secrets of some Maltese dishes thanks to his mother of a friend of Valletta ... but no Chinese on the street that I opened my eyes on her kitchen.

Nevertheless, I felt empowered to launch into a completely arbitrary in the world of Chinese cuisine, starting obviously from a dish so simple in the hope that China will give me some time or another, the lessons on ... And I'm not in Milan seems an impossible task, in the same Milan where it is now easier to find a chicken with almonds that full-blown original Wiener Schnitzel!

ALMOND CHICKEN

Ingredients for 4 people:

• 1 chicken breast to 500
• gr 100 gr peeled almonds (I used roasted and salted)
• 1 onion 3 tablespoons soy sauce ginger
• seed oil

Procedure: Cut

chicken breast in small pieces.

In a wok pan * pour 3 tablespoons of olive oil and let simmer the finely chopped onion for a couple of minutes. Also add grated ginger, if you do not find the root you can also use the powder, even though the result, alas, will be different!

Now add the chicken and cook over high heat until it is well cooked, adding 5 minutes from the end, soy sauce and toasted almonds.

* E 'a pan shaped hemispherical, used especially in Chinese cuisine, which has the advantage of maintaining a long heat and fry using a lower dose of oil.

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Saraceno with onions, potatoes and Asiago

For many the ' autumn season is a sad, boring, depressing ...

for me is both fascinating and positively gloomy: the fog of early morning, the scarf around your neck warm and enveloping, the crunch of dry leaves that are placed to the ground, the comforting aroma of roasted chestnuts and especially the warmth from the oven always on ...

I've already stressed here with my determination and love for the oven, so do not continue on the same line. But 'one thing is certain. All the preparations in the popular imagination (especially Italian) know " home" and "family " go to this appliance: lasagna, baked pasta, biscuits, cakes and pancakes ...!

The pancakes are always a dish very popular with diners, because in some way shape casket (or bundle) stimulates the curiosity of those who eat them, which, mouthful after mouthful, reveal the surprise filling. On the other hand, like any self-respecting stuffed pasta, the crepes are also the happiness of those who want to experience the kitchen and every time different combinations of ingredients.

These days I'm preparing for the coming of autumn true (announced by the appearance of the Po Valley fogs) leafing through the book and reading diligently "Baked" by Nicola Pavan .

Mini review about it: very handy book, divided into chapters canonical (bases, breads, antipasti, pasta, meat ... eccosìvvia), paying attention to preparation bases (without them is not going anywhere) and a hat that provides introductory super useful on different types of ovens and other cooking methods.

Well, if you have not yet understood, the recipe for today will be the first in a series that will put up with you ... to me, moreover, the fall has not yet really begun!

CREPES Saraceno with onions, potatoes and Asiago (taken from p.54 of "Baked" by Nicola Pavan)

Ingredients The buckwheat crepes (about 12):

• 2 eggs 350 ml fresh milk
• 65 grams of flour sifted
• 00 60 g of buckwheat flour
• 30 g melted butter salt
• nutmeg

Ingredients for Filling:

• 30 ml of olive oil
• 150 g onions (I opted for the white) 150 gr potato
• 150 grams of diced Asiago
• 30 ml of broth
• 30 grams of grated parmesan or grana
• butter to grease the pan with salt and pepper to taste

Procedure:

First prepare the batter pancakes because he has to rest in refrigerator for at least half an hour.

While the butter melts in a saucepan, whisk the eggs with a whisk and gradually add the sifted flour. Then gradually add the milk and cooled melted butter until the batter is smooth and without lumps. Add salt and grated a bit 'of nutmeg. Strain the mixture into a colander and let stand in refrigerator for 30 minutes in a bowl covered with plastic wrap.

Now go to the stuffing .

Cut the potatoes into thin slices and blanch in boiling water for 3 minutes. Let dry the onion in oil, add the drained potatoes and brown. Pour the broth and cook for 5 minutes with the lid until the broth has dried.

Remove from kelp and add the grated Asiago cheese and that will begin to melt and blend.

Cool the filling.

Meanwhile, prepare the crepes in a greased non-stick pan with a little butter, taking care to thoroughly mix the batter has rested in the fridge, fishing with a wooden spoon from below (the flour is heavier it will tend to settle on the bottom of the bowl).

Stuff the crepes stuffed with onions, potatoes and Asiago cheese. Fold it in half-moon and place them gently in a pan lightly greased with butter.

Before serving, heat them in a nice hot oven (210 degrees) for at least 20 minutes. For

gratin can put them in the surface of the grated cheese.

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Crumble inverted PAN D'ANISE AND PEACHES

Saturday I felt a bit 'as Tom Thumb .... just on my way over to crumbles (crumbs) I found a nice ripe peach ripe, that the fridge I begged to be eaten!

Seeing her there, all alone and a little 'forlorn, forgotten as the season is forgotten now it belongs to, I was close to the heart and I immediately thought about how to end his suffering in a more than decent: why not "bury" softly under a pan of crumbled soft aniseed and sweeten his departure further with a little sugar cane?

said than done, and turns the package of bread I made a sweet anise advanced quickly, and that can close in a light meal a little 'substance. In short, it is still fruit, right?

Crumble inverted PAN D'ANISE AND PEACHES

Ingredients (x 6 cups):

• 140 grams of bread anise
• 50 g butter 1 large ripe nectarine beautiful
• 2 tablespoons of sugar cane

Method: Crumble the bread

d ' anise and add the softened butter flakes. Work with your fingertips until the crumbs. Fill cups half of the aluminum pieces of fish, sprinkle with sugar cane and finish filling the molds with the crumble of bread anise.

Bake for 25 minutes at 180 ° C.

Once baked, let cool for ten minutes and then flip the crumble on a plate. Et voila!