Thai chicken green curry!!!

Bowl from Churchill cinaware

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A few weeks ago in a business trip in Paris I went to a Thai restaurant with a colleague.
She suggested me the green curry so I tried it for the first time and OMG!!! It was lush...so delicious! And obviously I had to make it home, so as soon as I arrived in Japan 2 days later I bought the thai green curry paste and last week I cooked it!
My husband wasn't really keen on it, so it was my dinner and he choose to have a  salad. But the smell while cooking was so delicious that he changed his mind,  so I let him to try a bit and he said: " you see, that's the kind of curry I like!". Well I knew it was really delicious, so please trust me from the beginning  and try it!!




THAI  CHICKEN 
GREEN CURRY

INGREDIENTS

• 25g green curry paste (If you like really spicy you could put some more)
• 400ml coconut milk
• 1 cup of water
• 200g chicken breast
• 1 aubergine
• 1 red pepper
• Basil
• A drizzle of vegetable oil

In a large pan cook for a minute the green curry paste with a drizzle of vegetable oil, add 200ml of coconut milk and bring to the boil. Cut the chicken breast in chunks and add it to the pan with the remaining coconut milk and water. Bring to the boil, then reduce the heat and cook for 20/25 minutes. 

When you have about 10 minutes left of cooking time add the vegetables. I used a peeled courgette because I found it was similar to the thai aubergine, bur really any type of vegetable it's fine. Allow to rest for a few minutes before serving.

I served it with some basmati rice.

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Happy birthday Open Kitchen Magazine!!!

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Good morning my dear friends!!!

Here's the new issue of Open Kitchen Magazine!! Thanks to you that always follow with affection we reached the first birthday of Open Kitchen Magazine! In this issue you will find an interview with the fantastic celebrity cook Luisanna Messeri, many recipes fresh desserts and delicious sandwiches to enjoy on the beach! You can download it HERE!

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Tarte au citron meringuee and mini Banofee pie!!!

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Here are the cakes I made for my hubby's birthday 11 days ago!! In Italy was so hot but I had to make something special for him....
I made banoffee pie quite a few times as it is our favourite one, but it was the first time I baked the tarte au citron and it is AMAZING!!!! Wow delicious!!! You have to try this!!!!




TARTE AU CITRON MERINGUÉE

INGREDIENTS for 4 mini tarts

Pastry:

• 125g flour
• 15g almond flour
• 35g caster sugar or icing sugar
• 70g butter
• 1 egg

Lemon custard:

• 2 lemon
• 2 eggs
• 60g caster sugar
• 40g softened butter

Meringue:

• 2 egg whites
• 2/3 tbs caster sugar

To make the pastry mix with finger tips flour, almond flour, sugar and the cold butter until it resemble breadcrumbs. Add the small egg and mix quickly until you have a smooth and soft dough. Refrigerate for at least 30 minutes.

For the lemon custard: Mix well the softened butter with the sugar until creamy. Add the beaten eggs, leon juice and zest. Cook the custard in a bowl over a pan of simmering water, until smooth and creamy.

Roll out the pastry and let it drop on the tart cases, then ease the pastry into the corners and up the sides of the tin. Prick the base with a fork and bake at 180ºC for 12/15 minutes until golden brown. Allow to cool down then fill the cases with the lemon custard. 
Chill the tarts for 1 hour.
Prepare a simple meringue by whisking the egg whited until soft peaks, add the sugar and continue whisking until the meringue is read. Transfer into a piping bag and decorate the small tarts. Grill for 1 or 2 minutes max until golden brown. 

And here is the recipe of my favourite pie!!!




MINI BANOFFEE PIE


INGREDIENTS:

• 100g digestive biscuits
• 50g of butter
• 1/2 banana
• 200g condensed milk (in a tin)
• 150g whipped cream

First of all prepare the toffee by boiling for about 2 hours the condensed milk tin. Make sure the the water covers the tin to avoid bursting of tin. Allow to cool down.

Finely crush the biscuits then add the melted butter and mix until well combined.

Divide the mixture into 4 tart cases, firmly press the biscuits on the base and sides of each case. Refrigerate for about 1 hour.

Spread the toffee on top of the biscuits base, on top of it arrange the sliced banana then the whipped cream. Dust with cocoa powder!

Refrigerate until serving time. 

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Macarons mania...!!!!!

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Here I am with these amazing macarons!!!!!  I'm so happy with the result...now is my best present for my family and friends...When I go to visit them they all expect me to bring some macarons. They love them...and me too...actually I love more to bake them! I even bought some proper boxes in Paris.




MACARONS MANIA....FELDER'S RECIPE

INGREDIENTS

• 240g aged egg whites
• 320g almond flour
• 320g icing sugar
• 320g caster sugar
• 80g water
• Colorants

Place the sugar and water in a small saucepan and leave to stand. Divide the total egg white into two equal amounts, placing one half in a small bowl or glass and the other half in the bowl which you will use for making the meringue. It is preferable to weigh the amounts, not do it by volume or eye. Process the almond meal and icing sugar at high speed to achieve a fine powder. Sift to break up any lumps of powder and place in a large bowl. Place the caster sugar and water in a saucepan for the syrup  and bring to a simmer over a low heat. Remove from the heat when it reaches the temperature of 114ºC. 

Beat the egg white until it makes soft peaks. If you are using a kitchen machine you can start the machine when the syrup is a few degrees below the final temperature (see below). Beat the egg whites to firm peaks just before the final temperature is attained. Set the beater/machine to slow speed and slowly pour the hot syrup into the bowl of beaten egg whites in a thin stream. The syrup may splash a little. If you are too slow to do this, the syrup might harden in the saucepan… there is always some wastage. As soon as all the syrup is in the egg whites, increase the beating speed to maximum and beat for several minutes until the meringue is just warm to the touch. Add the colouring at this stage if you are doing only one colour. The final product should be a stiff, compact meringue with a lovely satiny consistency. Pour the unused amount of egg white onto the dry ingredients and mix well, until is all incorporated. Then scoop the meringue on top of that. Mix the ingredients with a spatula using a circular motion around the bowl and under the batter. Id instead you are making macarons of different colors, separate the batter in diffrent bowls and add the food colouring at this stage. It’s important to mix the ingredients quickly to avoid over mixing. Spoon the batter into a sac a poche with a 8-10 mm nozzle and pipe evenly onto the baking paper. Leave them to dry for about 30 minutes. Bake the macarons at 145º for about 15 mins ( I baked mine at 130º). 

Dark chocolate ganache

• 100g double cream
• 100g dark chocolate
• 20g butter

White chocolate and hazelnuts ganache

• 100g double cream
• 110g white chocolate
• 20g butter
• 1 tsp hazelnut paste

Cut the chocolate into small chunks. In a small saucepan bring the double cream to the boil over medium heat. Remove from heat and add the chocolate. Stir until the chocolate has melted and the mixture is smooth. Add a small knob of butter and mix until the ganache is smooth and shiny. 

In the white chocolate ganache add the teaspoons of hazelnut paste. Transfer the ganache into a small bowl and let cool down. I refrigerate it over night and in the morning I whipped the ganache with a whisk.

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Focaccia bread with yogurt and beer !!!

For the Italian version click here!!!
Wow it's quite a while that I do not update this blog with my recipes. I've been so busy recently!
So I wont waste any more time with words and I'll give you immediately this amazing recipe!




FOCACCIA WITH YOGURT AND BEER

INGREDIENTS

• 200g Canadian flour
• 200g bread flour
• 100g rice flour
• 150g yogurt
• 170g beer
• 100g water
• 30g extra virgin olive oil
• 20g potato flakes
• 11g salt
• 5g dehydrate sour dough
• 1 tsp malt
• Coarse salt
• Extra virgin olive oil 

First of all prepare a poolish with 60g of beer, all the water, 110g flour, yeast, malt and potato flakes. Mix quickly and allow to rise until doubled in size(with the yeast it takes about 90 minutes, with the dehydrated sour dough I used it took about 6 hours). 

With a food processor (as I always I used my Clatronic KM3323) knead the poolish with half of the remaining flour, 110g of beer and the yogurt. Mixed with the flat beater until you have a smooth batter and add salt and remaining flour. Mix at low speed 'for about 3 minutes. Increase the speed 'and kneed until smooth. At this point, add the extra virgin olive oil fand fit the dough hook. Knead at low speed  until the dough is smooth and semi-glossy. To see if the dough is ready make a windowpaning test by stretching a piece of dough as thin as possible, until is almost translucent . Cover the dough and let rise until doubled in size. It took mine about 12 hours to rise. Transfer dough into a worktop and fold and stretch dough, cover and allow ​​to rise again for 2 hours. 

Transfer dough in a well oiled baking tray. Flip the dough so that the oiled side is facing up. Gently press the dough into the corners of the tray. Drizzle with a few drops of water and olive oil. Allow to rise until doubled in size. Practice the classic dimples with your fingertips.  In a focaccia I put some cherry tomatoes. Sprinkle the surface with coarse salt and bake in a preheated oven at 220ºC for about 15 minutes. 


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