550 G farina 0
250 g latte tiepido
50 g olio d’oliva
1 cucchiaino di zucchero
10 g sale fino
25 g lievito di birra
1 tuorlo per spennellare
13 grams of sugar instead of 1 teaspoon
7 grams of salt instead of 10 grams
I also made mini salted croissant with this recipe using Tupperware’s Croissant party!
Perfect recipe! 5 stars!!! Done on 10/3/16
Of course you must use organically and pesticide free vegetables and flowers.
HAPPY SUNDAY EVERYONE!
Some flowers of Phlox and homegrown vegetables 😊
I thought this jam was difficult to prepare… I was wrong! All you need are fresh mandarins, sugar, some water and most of all a lot of patience…😊
1 chilo and 350 grams of peeled and seeded mandarins.
1 cup of water
600 grams sugar
150 grams of Mandarin peels
Bring to a boil above ingredients. Continue stirring until thick or when it sets when you put a small amount of jam in a plate. It took me 1 and 1/2 hr but it was worth the wait!
In the meanwhile, clean the jars that you would be using for preserving the Mandarin jam.
Pour the cooled jam into the jars, close the jars tigthly.
If you want to preserve this jam for a longer period of time, sterilize jars for 30 minutes.
For my italian friends 😘
Ricetta di un’amico chef incontrato a San Vito di Cadore, Provincia di Belluno, Italia, più di vent’anni fa. Un dono molto speciale e senza tempo. 😊
3 etti di zucchero
500 grammi di farina “1”
250 grammi di farina di mais
250 grammi di burro
16 grammi di lievito per dolci
Una fialetta di aroma alla vaniglia
1/4 di cucchiaino di sale fino
Mescolare gli ingredienti sopraindicati
Lasciare riposare in frigo per un’ora
Stendere la pasta (4 mm) + tagliare nella forma desiderata
Preriscaldare il forno a 180°C/ 10 minuti
Cuocere i biscotti a 170°C – 180°C/ 10 – 12 minuti
A special place, San Vito di Cadore, Belluno, Italy + more than 20 years ago + a kind chef + a kind gesture (this special chef shared this cookie recipe) + a treasured memory. I do believe that kind and gentle gestures always have the power to remain in the hearts of men.
It was during a warm day in Spring when I met this kind chef, he was busy preparing this corn cookie recipe while preparing tea out of freshly gathered “Sambuco” flowers. Maybe he will never know that by sharing his recipe and time he has given me and those who will learn this recipe something priceless and lasting.
300 grams sugar
500 grams all purpose flour “1”
250 grams corn flour
250 g melted butter
16 g baking powder
2 ml vanilla flavoring
1/4 teaspoon salt
Mix above ingredients well and let the dough rest for 1 hour in the fridge.
Roll out dough + cut into desired shapes using a cookie cutter.
Preheat oven at 180°C/ 10 minutes
Bake cookies at 170°C – 180°C/ 10 – 12 minutes
500 grams nashi, peeled and sliced thinly
500 grams apples, peeled and sliced thinly
150 grams butter, softened
150 grams sugar
Juice of one lemon
150 grams all purpose flour, sifted
8 grams baking powder, sifted
Butter + sugar + eggs + flour + baking powder + nashi and apples previously marinated in the lemon juice. Mix well.
Preheat oven at 180° C/10 minutes
Bake at 180ªC/45 minutes
* sprinkle with cinnamon powder before baking. This is for those who like the taste of cinnamon.
I was wondering how to use up the abundant harvest of “zucchini” from my vegetable garden and I came up with this recipe…😉
1 medium size courgette, grate
50 grams all purpose flour
25 grams grated parmesan cheese
3 – 4 grams of salt
A dash of ground pepper
Mix above ingredients together…
Heat a frying pan with a little olive oil and pour one cup of the mixture. Turn “tortina” after 5 minutes. Serve with bread or with Filipino rice
Making bread and a Filipino delicacy with only one bread recipe.
450 grams sourdough
500 grams lukewarm water
45 grams sugar
15 grams fine salt
800 – 850 grams flour( 350 grams Manitoba flour + 400 grams bread flour”0″ + 100 grams wholewheat flour)
Water + sourdough + 400 grams flour + sugar + wholewheat flour + salt + remaining flour
Mix well above ingredients and knead dough for at least 10 minutes
Let dough rest for 3 – 4 Hours
After 3 – 4 hours, divide the dough into 2 parts.
For the bread, knead the dough and make the desired form. Let it rest inside the oven for 6-7 hours. Bake at 180°/35 minutes
For the Pan de coco:
Divide remaining dough into 12 parts
Roll out each piece and put in the center 1 tablespoon of coco filling. Close and turn bun upside down. Let rest for 6 – 7 hours. Bake at 180°/35 minutes
* this time I baked them inside the oven of a wood burning stove for 1 hour at 140°C
140 grams dessicated grated coconut
220 grams “mascovado ‘ sugar
75 grams butter
103 grams milk
Mix above ingredients together and cook over medium heat until butter has melted and texture of the mixture is “creamy”. More or less, 25 minutes. Remember to stir the mixture continously to avoid coconut and the rest of the ingredients from burning!
Let cool before using this as filling.
A kitchenaid accessory + passion for cooking = homemade tagliatelle
300 g all purpose flour “0”
2 g salt
Mix and knead above ingredients together.
Let the dough rest for 30 – 1hr
Divide dough in 6 parts
Proceed as shown in the attached picture..
Bring water to a boil…
Throw in the homemade tagliatelle
* remember that fresh tagliatelle is ready in 5 minutes!
Serve with desired sauce
Thank you very much FMMF!!!
250 GRAMS RICE FLOUR
250 GRAMS ALL PURPOSE FLOUR
140 GRAMS BUTTER
200 GRAMS SUGAR
100 GRAMS ICING SUGAR
16 G BAKING POWDER
1 TEASPOON LEMON FLAVOURING OR RIND OF 1 LEMON
5 TBSP OF MILK
BLEND ALL THE INGREDIENTS AND LET THE DOUGH REST FOR AT LEAST 2 HRS IN THE FRIDGE.(THE DOUGH MUST BE SOFT. IF IT’S TOO SOFT, ADD FLOUR. IF TOO HARD, ADD MILK)
BAKE AT 180°C/12 MINUTES – 10 MINUTES IF YOU WANT IT TO BE SOFT AND NOT CRUNCHY