Camelia – April dawn
I would like to share this very easy and delicious recipe. Honestly, when I first came here in Italy I thought that I would never be able to prepare a so delicate dish even if I’ve always believed the saying which says ” If others can, you can!” so on this rainy sunday, I decided to prepare this dish for lunch. Judging from what was left of the Spinach Quiche….oh! The good thing about this recipe is that I was able to utilize some leftover Filipino rice and leftover spinach !
1 PACK OF READY TO USE PUFF PASTRY
200 GRAMS COOKED AND DRAINED SPINACH(OR LEFTOVER COOKED SPINACH!)
1- 2 CUPS OF COOKED RICE( OR LEFTOVER RICE)
100 GRAMS GRATED CHEESE
125 GRAMS OF RICOTTA CHEESE
1 TEASPOON FINE SALT
1 – 2 TABLESPOONS OF OLIVE OIL
MIX ABOVE INGREDIENTS EXCEPT THE PUFF PASTRY AND OLIVE OIL AND 30 GRAMS OF GRATED CHEESE
ROLL OUT PUFF PASTRY AND PUT IT IN A BAKING TIN + SPREAD ON TOP THE FILLING + OIL + SPRINKLE WITH GRATED CHEESE
PREHEAT OVEN AT 180°C/10 MINS.
BAKE PIE FOR 30 MINUTES OR UNTIL PIE HAS ACQUIRED A GOLDEN BROWN COLOR.
*IF DESIRED, YOU CAN ALSO USE A HEARTSHAPE BAKING TIN.
A young woman living in Terento, Alto Adige gave this recipe to me a lot of years ago. Sometimes I use part whole wheat flour and since I’m busy, I tend to double the recipe and store a part of the shortcrust pastry in the freezer, so whenever I have unexpected visitors I would just take the dough out of the freezer 2 hours before using it. With this shortcrust pastry you can make fruit pies, cookies(you can glaze them with chocolate or just sprinkle them with icing sugar) or use the pastry to make the famous Apple Strudel Pie. This evening, I prepared a Fig pie for tomorrow’s celebration of Happy Father’s Day but I found myself with extra pastry dough so I thought, why not try preparing cookies with it? A heart shaped Fig pie + cookies to greet someone “HAPPY FATHER’S DAY!”
500 GRAMMI DI FARINA
200 GRAMMI BURRO
250 GRAMMI ZUCCHERO
16 GRAMMI DI LIEVITO
LASCIA L’IMPASTO IN FRIGO PER ALMENO 2 ORE.
500 GRAMS ALL PURPOSE FLOUR, SIFTED
200 GRAMS BUTTER
250 GRAMS SUGAR
16 GRAMS BAKING POWDER
MIX ABOVE INGREDIENTS WELL AND LET THE DOUGH REST INSIDE THE FRIDGE FOR AT LEAST 2 HOURS
After a long, cold and rainy winter, the sight of flowers blooming adds a heartwarming touch to my day. I planted the bulbs of these Tulips at the end of October and now I could experience the joy of the magic of nature. Oh! This flower brings me back to the time when I first read the story “Thumbellina”..
I think that the secret of a good pizza is it’s dough and the magic touch of the one preparing it. A good dish is always prepared with love and passion.
PIZZA DOUGH ALLA FE VERSION 4 (KAMUT
750 GRAMS KAMUT FLOUR
250 GRAMS ALL PURPOSE FLOUR
1 ½ TSP OF FINE SALT
25 GRAMS BREWER’S YEAST
1 TSP SUGAR
1 TSP SALT
3 TBSP OLIVE OIL
500 ML LUKEWARM WATER
MELT YEAST IN 50 ML LUKEWARM WATER + SUGAR. LET
REST FOR 3 MINUTES
FLOUR + SALT + OIL + 450 ML LUKEWARM WATER + MELTED YEAST
KNEAD FLOUR FOR AT LEAST 10 MINUTES. LET REST FOR 1 HOUR
ROLL OUT DOUGH INTO DESIRED SHAPE. LET REST FOR 1 – 2 HOURS
TOP PIZZA ACCORDING TO TASTE
PREHEAT OVEN FOR 5 – 10 MINUTES
BAKE PIZZA AT 210°C/15 MINUTES
* YOU CAN ALSO USE ORGANIC WHOLE WHEAT FLOUR INSTEAD OF KAMUT FLOUR. USE 250 GRAMS OF KAMUT OR WHOLE WHEAT FLOUR + 750 GRAMS OF ALL PURPOSE FLOUR.
HAPPY SUNDAY CRIS AND THANKS FOR FOLLOWING MY BLOG!