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Shortcake with amaretti WITH FIG JAM NEWS FROM THE CHRONICLES ...

Eccheè?? Today foodbloggers Italy seem united in praise of all the cool , a mixed blessing for people like me who have now laid down their arms against the incipient advanced diabetes.

What a coincidence, today my blogroll cited in sequence: "tartellettes ricotta cheese, figs and honey" , "chocolate cake and figs" , "frangipane tart with figs and vanilla ", " figs with sheep's cheese and honey " .... and so on and so forth!

After "The Chronicles of late summer" seems to come when the fact of "The Chronicles of early autumn, with the whole caravan of products that typically brings with it this season: figs, grapes, pumpkin & company .... we need is some ill-advised shots already out of the sleeve a few recipes with chestnuts!

Returning to our figs, I'm sick and pockets ... concretely and metaphorically

• specifically because I found myself in the same situation already shown plenty fruitful here that led me to behave a virtue of necessity preparing jars of jam jars on sugar (like the beloved Claudia says, "we are a nation of conservatives ", and how to blame her?)
• metaphorically because I was literally sick of shoot jam All Saints' Day morning figs breakfast (we were missing the little that I fired also in intravenous ...), so I said to myself: "but why not change the subject and make biscuits filled with fig jam, and combining two and two?" No sooner said than done. With the only drawback in this morning instead of the usual toasts flooded with fig jam ... the cookies are flooded with the above same fig jam ... when they say the will to change ...

Ah, I do not know because I've loved the amaretto of pastry dough, was probably the result of a spasm of the many that I understood when I'm in the kitchen than ever and I would venture to call them "moments of inspiration .. . those, my dear, I leave the real artists ...

Shortcake with amaretti WITH FIG JAM

Ingredients for biscuits:

• 200 gr soft butter 200
• g sugar 100 g
• amaretti
• 350 grams of flour 2 eggs 00

Ingredients for the fig jam:

• 2 kg of peeled ripe figs
• lemon juice
• 750 g of sugar 1 / 2 apple grated

Procedure:

start with the jam that takes longer: Wash figs, peel, cut into pieces and put them in a pot from the bottom up. Add the lemon juice and sugar (I put 750 g to 2 kg of fruit because I think the fig is pretty damn sweet to her ...).

Turn on the heat and stir constantly to prevent the jam sticking.

As the fig is a fruit that contains little pectin, I help with the apple sauce that serves as a thickener ... so after making the jam simmer for half an hour, you shake the pieces with the immersion blender, I add the applesauce ... and like magic, Zuk! The jam thickens and is ready to be invaded.

As for the biscuits you can do nothing but follow the steps in the pastry, plus the addition of amaretti crumbs. Then, put in the flour and the macaroons, add the softened butter and work with your hands, add sugar and eggs ...

velocemnete Work to prevent the butter soften even more 'and will force you to add flour.

Put the dough in the fridge wrapped in foil for at least 1 / 2 hour.

Roll out the dough with a rolling pin, using stencils (mine is daisy-shaped) cookies that you bake at 180 degrees for about twenty minutes.

When they are cooked and still warm, take a cookie, spread a little 'jam and close with another cookie, so that the jam comes out slightly from the edges.

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Desaparecido

Cooooooosa?? No no no ... just so wrong ...

The last post was almost a month, and I say a month ago! Needless to say, I feel mortified to have abandoned the blog himself, poor fellow, a bit 'as a map that you forgot to water for too long ...

But after due mea culpa, I must rattle off all plausible excuses to justify such an absence from the blog ... Let 's see what is the best:

1) have been abducted by aliens (No. .. sorry too overused!)

2) I broke the indexes and the cast of hit me from the power button Computer (nahhh, one might say ... and the other 8 fingers, 18 toes if we also count those?)

3) contrary to the guidance of Malta (where yours truly spent a wonderful week's holiday report ... shortly on the blog) I was so disoriented that are not managed to find his way back home for good one month ...

4) the kitchen is burned down (I will not even think about it !!!... And then what to do with the post, since I have a thousand photos and recipes ready to be published?)

5) in this period I ate without restraint, sweet and salty not stop, so as to have a rejection of everything that had anything to do with food (but who believes ???)...

I want to be honest with you, this absence is the result of three ingredients: laziness, brain on vacation and want to be pampered instead of pampering with my other dishes ...

But I can not even make a jump at the foot of the autumn round without leaving the last traces of summer for me has been really terrific. While in the other blog already make extensive autumn produce, I point to a fast fish skewer, served warm and cold-bar ... a tribute to this summer to relax.

SKEWERS summer fishing

Serves 8 Spedding:

• 3 zucchini 16 cherry tomatoes
• 8 mussels
• octopus shrimp in oil
• 16
• 16 basil leaves extra virgin olive oil, salt

Procedure:

On a hot grill and brushed with oil Arrange the slices of zucchini cut lengthwise. Cook 2 minutes per side salting, until it is the sign of the grid. Remove and set aside.

Scrape the mussels and put them in a pan with a little oil over high heat and let them open, cover with a lid. Remove the clams from shells and put them aside.

Remove the shell and the shrimp and let them head to the hot grill and grill on oiled grill where you have to zucchini. Only 2 minutes per side, still know when they are cooked when they change color.

Now mount the skewers interval, in strict order (I'm joking, of course ... do a little 'as you want): slice of grilled zucchini (folded in on itself), mussels, tomatoes, prawn, basil, zucchini, piece octopus, prawns, basil and finished with a tomato!

Anyone who wants can make a quick brush up on the grid, but I prefer them still warm with fresh tomatoes and juicy and not wilted by the heat of the grill!

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END OF SUMMER JAM PLUM YELLOW AND MINT

One thing that I love summer is the 'abundance of fruit ... for those like me and 'fruit-dependent, this time of year is really a godsend!

The problem arises when the fruit trees of his grandmother and aunt are so productive that will overwhelm every other day and the other well pounds and pounds of ripe and juicy fruits, which, while being good and genuine , could bring even the most hardened to the fruit-eating nausea!

So the only way to dispose of this gift of God and 'the jam ... nectar of the summer and enclosed in a glass of barter ...

plum jam YELLOW AND MINT

Ingredients:

• 1kg ripe yellow plums
• 500 g sugar
• lemon juice to taste chopped fresh mint

Procedure:

Wash the plums, peel and denocciolatele. Put them in a pan with high sides and bottom often. Add sugar and lemon juice and simmer the jam over medium heat, stirring often to prevent sticking.

I advise you to taste the jam to get the right level of sweetness: if the plums were still not too ripe, it will 'need to add still a bit 'of sugar to counteract the acidity'.

hour should be sufficient to thicken the jam (do the famous trial of the dish), then turn off the heat and add the chopped mint you with a crescent. Pour the jam is still hot in sterilized jars, wipe the edges and upside down.

Let cool and then place them in a cool, dry place.