Whole wheat sourdough bread with walnuts!!!

For the Italian recipe click here!!!
Last summer in september I had some time off from work and I stayed home...being always away for work I really needed to stay home with my husband and have some relaxing time together. I came across an Italian blog about sourdough and I've managed to get some sourdough from a very nice lady that leaves nearby my house. Obviously I couldn't resist so I had to try it immediately. As soon as I got home that day I fed my mother yeast, as we called it in Italy, and I made this great bread. Really really happy of the result... You will see quite lots of bread and pizza recipes in the future...I'm having too much fun kneading the dough!




WHOLE WHEAT SOURDOUGH BREAD WITH WALNUTS 

INGREDIENTS

• 300g whole wheat flour
• 100g organic durum wheat 
• 240g water
• 80g sourdough
• 1 teaspoon malt
• 1 teaspoon salt
• 1 handfull of walnuts

In the bowl of a kneading machine dissolve the sourdough in the water using the flat beater. Add the flour , malt and salt. Continue kneading until you have a smooth dough until it picks off the sides and bottom of the bowl into a single mass. Change the flat beater to the dough hook and continue kneading for a few minutes until the dough is smooth and elastic. The dough will clean the sides of the bowl and make a slapping noise. Remove dough from the bowl and allow rest for 10 minutes. 

Gently lift and fold the sides of the dough over onto itself. Allow dough to rest for 30 minutes and fold again, repeat the some procedure after 1 hour to improve fermentation and the distribution of the gases. Allow to rise until doubled in size. Fold the dough over onto itself again and shape bread. Transfer into a well floured cotton cloth and allow to rise another hour. Meanwhile pre-heat oven at the top temperature with an oven proof aluminum large pan with its lid inside the oven. Remove the pan from the oven, be careful as it is very very hot, and overturn the bread dough into the hot pan. Close the pan immediately with the lid and move back to the oven. Bake bread for 25 minutes at the top temperature of your oven (mine its 230ºC), then remove the lid and cook for 10/15 minutes at 200ºC until the bread its cooked thoroughly. Allow bread to cool down completely before slicing it. 




reade more... Résuméabuiyad

Tiramisú with homemade ladyfingers!!!

For the Italian version click here!!!
Hi again....here I am with another sweet recipe that has been a great success!!! Not long ago I had a friend for dinner. We had this tiramisu for dinner....and he did really enjoyed it, when I told him I made the tiramisu' and also the ladyfingers he had a second and third helping. So that for me was the best compliment....
The recipe for the Ladyfingers is from the Larduree' book I bought in Paris last summer.
But here it the recipe of the biscuits and my classic tiramisu' recipe!




TIRAMISU' WITH HOMEMADE LADYFINGERS 

Ladyfingers

• 30g flour
• 60g potato starch
• 2 eggs
• 60g sugar
• icing sugar to dust

Sieve the flour and potato starch . Separate the egg whites from the yolks. In a large bowl beat the yolks with half of the sugar until pale and foamy. 

In another bowl whisk egg whites with the remaining sugar until stiff picks form.

Fold in gently the egg whites with the beaten yolks. Add the sieved flour and corn starch, fold in mixture from top to bottom, with a spatula until you have a smooth, soft and foamy mixture. 

Transfer batter into a piping bag and form the ladyfingers into a baking tray. Preheat oven at 170ºC. 

Dust the ladyfingers with icing sugar, allow to rest for 10 minutes then dust them again with the icing sugar. Bake the biscuits for 15 minutes or until lightly golden. Allow to cool.

Tiramisu' 

• 3 eggs
• 100g sugar
• 250g mascarpone cheese
• 1 cup of strong coffee
• About 20 ladyfingers
• Cocoa powder

Separate the egg whites from the yolks. In a large bowl beat the yolks with half of the sugar until pale and foamy. 

In another bowl whisk egg whites with the remaining sugar until stiff picks form.

Add the mascarpone to the beaten yolks and fold in gently then fold in gently the whisked egg whites. Dip the ladyfingers into the strong coffee and arrange  them into a glass dish. 

Cover the ladyfingers with the eggs and mascarpone mixture and repeat the process with another layer. Dust the tiramisu' with cocoa powder and refrigerate for a few hours.

reade more... Résuméabuiyad

Whole wheat croissants!!!

For the Italian version click here!!!
OMG....I have completely abandoned this blog.....I'm so behind with the translations! Luckily I didn't post too much in Italian during the summer, so probably it won't take me too long to update the recipes. I'll try to catch up immediately with the recipe of these great whole wheat croissants by a recipe of Luca Montersino, an Italian pastry chef. They are not perfect, but really happy about the result....I made them in August when in Italy was already really hot, so it wasn't really an easy experience as the butter was melting quickly and had to work really fast with the pastry.
But no more talks...I'll leave you the recipe of these whole wheat croissants before it takes me another 3 weeks for translating it ;-)




WHOLE WHEAT CROISSANT

INGREDIENTS

Starter

• 56g water
• 125g strong flour
• 10g fresh yeast

Dough

• 250g organic whole wheat flour
• 75g sugar
• 37g butter
• 112,5g eggs (2 and 1/2 eggs)
• 75g milk
• 4g powder malt
• 7g salt
• 1 teaspoon vanilla paste
• 185g butter ( to make the puff pastry)

Prepare the starter by mixing the yeast in the water, add the flour and mix well. Knead until you have a smooth and compact dough. 

Fill up a large bowl with warm water  (it should be about 37/38ºC ) and leave the starter inside the bowl to ferment until it floats at the top and it's all bubbly (see photo below). It will take approximately 30 minutes. Meanwhile prepare the ingredients for the dough. 

Drain the starter with your hand, squeeze it until you remove the most of the water. In the kneading machine bowl mix the flour with the drained starter, sugar, malt and half of the milk. Knead at a low speed with the flat beater for 1 minute. Add the remaining milk, salt and vanilla paste, knead over low speed and add the eggs a bit at a time.  When the dough is all around the flat beater change to the dough hook and knead for 4 minutes at the minimum speed. Add the butter in three times and increase the speed. Knead for 5 minutes at speed 2. If the dough it's getting to warm stop the machine for a few minutes, the keep kneading until the dough forms a bowl and begins to clear the sides of the bowl , about 12 minutes more. Transfer dough in a well floured surface, make a bowl and transfer it to a large bowl. Cover with cling film and place in the fridge overnight (about 12 hours). 

Prepare also the butter to make the puff pastry. Leave the cold butter at room temperature for 10/15 minutes. Place it between two sheets of oven paper and flatten it with a rolling pin. It should be as large as the pastry dough and 1/3 of its length  (once rolled...see step by step picture below) . Wrap butter in cling film and chill until ready to use.

After the 12 hours rising time in the fridge, bring the dough to room temperature for about 30 minutes.  Bring also the butter at room temperature. 

Dust the surface with flour, roll out the pastry to a 2c thickness and place the butter in the centre. 

Fold the butter with the sides of the dough. Seal the dough over the butter (see step by step picture below). Roll out the pastry from the centre to the top and from the centre to the bottom. 

Fold dough into thirds to form a rectangle. Wrap the dough with cling film and chill for 30 minutes. Roll out the pastry, fold into thirds again and chill for 30 minutes. Repeat the folding process times. As it was too hot in my house on the last two foldings I chilled the pastry for 20 minutes and then I place it the freezer for 10 minutes. Roll out the pastry to a long and thin rectangle , about 3mm thick. and cut into long triangles 

Cut one slit in the base of the triangle. Fold the two corners of the slit outwards and began to roll gently up, stretching the dough as you roll. At this stage I frizzed some croissants. Placed the rest into a baking tray and allow to rise until doubled in size. Brush the top with a lightly beaten egg with a drop of milk. Bake at 180ºC for 15 minutes or until golden brown. 




reade more... Résuméabuiyad

RIMLESS GLASSES

RIMLESS GLASSES


－THE MOST LIGHTWEIGHT AND COMFORTABLE

As a long-term eyeglasses wearer myself, I know quite well that a pair of eyewear with lightest and 

clearest lenses is very important to protect my eyes. 

Rimless frames gradually become people’s first choice in today’s optical fashion world. 

Lightweight, comfortable and nearly invisible, 

rimless glasses always seem to bring the wearer an impression that they do not wear glasses at all. 

Exclusive temples, with details on the flexible nose bridge, make eyeglasses reliable and as 

lightweight as you can imagine. If you wanna try and rich your wardrobe, 

you can try to get your first pair for free for a pair of rimless eyeglasses at Firmoo.com

NEW ARRIVALSPrice includes 1.50 single vision lenses

SHOW

(The above model photos are all derived from Firmoo+.)

New Customers, check more products for your first free pair at Firmoo.com right now! 

You just need to pay shipping. First come, first served!

Furthermore, Firmoo currently partner with 4Sponsor, a safe, easy & efficient platform 

where we released cooperation opportunities there. 

For this reason, you can try to look for your suitable opportunity there. Begin your first try now!

About Firmoo
Firmoo is the World's Most Popular Online Eyeglasses Store. 

We have always been committed ourselves to offering customers the best quality products 

at the most affordable prices which start at 8 dollars- 80%-90% lower compared to that in local store.

reade more... Résuméabuiyad

SUMMER MUST-HAVE ITEM!!!

I have to admit, as a bespectacled person, I sometimes feel awkward when I head out on a sunny day especially in summer. 
Stand under strong sunlight, my eye can not open. So for this summer, I think a pair of tinted prescription sunglasses 
is a visual aid which features lenses that are colored or darkened or polarizing lenses to protect my eyes from sun's glare. 
More excitingly, there are variety colors of tinting for my choice. 
If you have not tried this before, you can try to get your First pair for free of tinted prescription sunglasses atFirmoo.com.

If you are a fashionista and already own a few pairs of eye glasses, think about a nice pair of prescription Sunglasses 
that you can use for driving.

NEW ARRIVALS

Price includes 1.50 single vision lenses

SHOW

(The above model photos are all derived from Firmoo+.)

New Customers, check more products for your first free pair at Firmoo.com right now! You just need to pay shipping. 
First come, first served!

Furthermore, Firmoo currently partner with 4Sponsor, a safe, easy & efficient platform where we released cooperation 
opportunities there. For this reason, you can try to look for your suitable opportunity there. Begin your first try now!

About Firmoo

Firmoo is the World's Most Popular Online Eyeglasses Store. We have always been committed ourselves to offering 
customers the best quality products at the most affordable prices which start at 8 dollars- 
80%-90% lower compared to that in local store.

reade more... Résuméabuiyad

Whole wheat spelt and cherry tomatoes focaccia!!!

For the Italian version click here!!!
In the last few months I'm reducing the quantity of carbs and whenever I can I try to use wholemeal flour instead of white flour and organic flour. The time is passing by and we have to take care of our body and health as much as possible. Is not always easy but I'm trying my best. And this focaccia bread is amazing...I used some organic wholemeal flour, whole wheat spelt flour and organic strong white flour...I'm really happy with the result, what do you think?




WHOLE WHEAT SPELT AND CHERRY TOMATOES FOCACCIA

INGREDIENTS

• 30g whole meal flour
• 100g whole wheat spelt flour
• 70g strong flour
• 140g water
• 10g dehydrated sour dough
• 4g dehydrated malt
• 1 teaspoon salt
• 1 tablespoon extra virgin olive oil
• Cherry tomatoes
• Coarse salt

Place all the ingredients in the kneading machine bowl  and mix increasing the speed gradually until you have a smooth dough that has left the sides of the bowl clean and is all around the dough hook. 

Transfer dough into a lightly oiled bowl and let rest until tripled in size. It took me around 5 hours.

After this time transfer raised dough into a well oiled baking tray, stretch dough with oiled hand and spread it all over the tray. Be careful no to break all the fermentation bubbles. 

Place the halved cherry tomatoes in the focaccia, sprinkle with the coarse salt , brush some olive oil and let rise for 30 minutes. 

Pre-heat oven at the maximum temperature 220/230ºC then bake the focaccia at 200ºC for 20 minutes or until golden brown. 

reade more... Résuméabuiyad

Rosette soffiate: Italian bread

For the Italian version click here!!!
Oh Finally I manage to post this bread recipe....one of my favourite ones...Not really easy to make, and they are not really perfect  but really good! I love them with just a slice of parma ham....but the best way to have this is with mortadella!!!! Lush....my mouth is watering just to think about this panino.




ROSETTE BREAD

INGREDIENTS for 4 buns

Starter:

• 200g strong flour
• 10g dehydrated sourdough
• 87.5g of water

Dough:

• 20g strong flour
• 1 teaspoon salt
• 4g dehydrated barley malt
• 27.5g of water
• Extra virgin olive oil to brush

The night before mix quickly all the ingredients for the starter. Knead quickly for 3 minutes. The dough will still be quite dry and hard. Cover the bowl with clingfilm and leave it to rest overnight for 16 to 20 hours at room temperature (20º).

I've started to knead around 22:30 and went back to mix the final dough around 15:30 the day after. With the kneading machine knead the starter with the 20g of flour, malt and the water. Knead at low speed for 6 minutes using the dough hook. At this point add the salt and knead for 7 minutes at medium speed until dough is smooth and soft and well around the dough hook (see the step by step picture). 

Transfer dough in a lightly floured worktop, cover with clingfilm and let rest for 10 minutes. Roll out the dough, no too thin, with a rolling pin, and fold into four. Watch this video, it's really easy. Cover the doug and allow to rest for 15 minutes, then repeat this step once or twice. Roll out the loaf and form a ball. Brush dough with extra virgin olive oil, cover with clingfilm and a cloth and allow to rise for 30 minutes. Divide the dough into 4 equal balls (around 80g each).


At this point shape the rosette bread using the special tool, or simply an apple slicer (That's what I used). Place them upside down on the floured worktop, cover and allow to rest for 1 hour. Pre-heat oven at the maximum temperature. with a small pan of hot water to create the steam. Bake the rolls for 10 minutes, then turn the heat down to 200ºC and continue cooking for 20 minutes, until golden brown, spraying water inside the oven once in a while.

reade more... Résuméabuiyad

Spelt pasta with mussels, cherry tomatoes and pecorino cheese!!!

For the Italian version click here!!!
Hi everyone....here I am again in Japan....fully jet-lagged . It's past four o'clock in the morning and I'm wide awake....counting down how many days left I have to go back home and have the chance to eat some pasta... oh well I still have a week of work...three more more flights left before I'll be able to go home...... Never mind...so I can be on a diet a bit longer, I even joined the gym last week...need to get ready for my summer vacations in september...
But no more talk...just a quick and delicious recipe. You got to try this!




SPELT PASTA WITH CHERRY TOMATOES, MUSSELS AND PECORINO CHEESE

INGREDIENTS

• 180g home made spelt pasta (for the recipe click here)
• 400g mussels
• Cherry tomatoes
• 1 garlic clove
• Chopped parsley
• Grated pecorino cheese
• Extra virgin olive oil

First of all wash and clean the mussels. Transfer them to a large pan, sprinkle with chopped garlic and parsley, cover with the lid and cook over high heat for a few minutes. 

Filter the cooking water and keep it aside to toss the pasta later. 

Remove mussels from shells. Cut the cherry tomatoes in half, transfer them in a large frying pan with a drizzle of olive oil and cook for two minutes. Add the mussels with some of the cooking water. Meanwhile cook the pasta in salted boiling water until al dente. Drain pasta, add it to the mussels and cherry tomatoes, sprinkle with grated pecorino cheese and toss the pasta. Sprinkle some more cheese and serve immediately.

reade more... Résuméabuiyad

Blueberry and white chocolate muffins!!!

For the Italian version click here!!!
Good morning everyone!!! here I'am again writing from Japan!! Almost ready to go back home for a few days.....and hopefully I will manage to cook something for my blog!  I post this recipe in the Italian blog to celebrate the forth blog-birthday.... Time goes to fast...I still remember the day I've decided to create the blog...I didn't even know how to do it...what name to give it... the address was with my nickname  until I decided to buy the domain. It has been through so many changes till I found the perfect one for me...and let's no talk about the first pictures! And still I have lot's of room for improvement. But here it is the recipe...one of the easiest recipes ever!!!




BLUEBERRY AND WHITE CHOCOLATE MUFFINS 

INGREDIENTS

Makes 4 muffins

• 75g flour
• 20g sugar
• 25g melted butter
• 50g skimmed milk
• 1 egg
• 1 teaspoon baking powder
• 50g blueberries 
• 50g white chocolate chips

In a bowl mix all the dry ingredients: flour, sugar and baking powder.

In an another bowl mix the milk, egg and the cold melted butter. Mix the two mixtures and fold in quickly the ingredients. Add the blueberries and white chocolate chips.

Spoon batter into the muffin cases and bake at 180ºC for 20 minutes or until a toothpick inserted in the middle comes out clean. 

reade more... Résuméabuiyad

Goat cheese and asparagus quiche!!!

For the Italian version click here!!!
Hi everyone!!!! Today a very easy and quick recipe, made with left over found on the fridge! I love goat cheese and I think with the asparagus is a perfect match!




GOAT CHEESE AND ASPARAGUS QUICHE

INGREDIENTS

• Pastry (Click here for the recipe)
• 
1 egg 
• 150ml double cream
• 1 tbsp grated parmesan cheese
• 3 tbsp creamy goat cheese
• 10 large asparagus
• A pinch of salt

Roll out the pastry and line a pastry case. Prick the base with a fork and bake at 200ºC for a few minutes. Steam the asparagus for 3-4 minutes  and then keep the tops aside. 
Chop the rest of the asparagus. In a bowl beat the egg with the double cream, grated cheese, goat cheese and a pinch of salt. Scatter the chopped asparagus on the pastry case, pour over the egg and cream mixture. Decorate with the asparagus tops and  few small knobs of goat cheese. 
Bake at 180ºC for approximately 20 minutes or until golden brown.

reade more... Résuméabuiyad

Sweet ravioli with almond paste!

 For the Italian version click here!!!
Morning everyone!!! Actually I should say good night..... I'm here in Japan ...at the end of another long trip...can't wait to go home tomorrow! Little by little this blog is going back to life!
This recipe is originally from Sardinia...my mum makes them often on carnival time...I love them...




SWEET RAVIOLI WITH ALMOND PASTE 

INGREDIENTS

Filling:

• 300g almond flour
• 270g sugar
• 60g water
• zest of 1 lemon
• Orange blossom water

Pastry:

• 250g flour
• 25g lard
• A pinch of salt
• Luke warm water
• A drop of marsala wine

Icing:

• 300g icing sugar
• 50/60g water
• Orange blossom water

Start by preparing the filling: In a small saucepan bring the water to the boil with the grated lemon zest. Pour the sugar and let dissolve until you have a smooth syrup. Add the almonds and orange blossom water. Stir continuously with a wooden spoon until thick and smooth.

In a bowl mix the flour, pinch of salt and water. Mix well then add the lard. Knead dough until smooth and soft. Roll out the dough to a very thin sheet (about 2mm) and cut into large stripes about 8cm high. Place a knob of filling in the middle of the pastry and cover with another sheet of pastry. Form the ravioli and place them in a baking tray. Bake at 170ºC for just a few minutes. Prepare the icing by mixing the icing sugar with the water and orange blossom water. It should be smooth and thick. Decorate the ravioli with the icing and sugared confetti. 

reade more... Résuméabuiyad

Tempura egg with steamed asparagus!!!

 For the Italian version click here!!!
Hello everyone!! I know I have lot's of recipes to translate before this one...but this one was a great success and I've been asked a few time for the recipe...so here I am with this delicious Tempura egg or egg tempura? I don't really know how to call it.... I only know that it is one of may favourite Japanese food and I could it all the time with a nice bowl of bukake udon! Very easy to make...you just need a bit of patience to peel the eggs!
But let's not waste more time....I wish a great weekend and here it is the recipe!




TEMPURA EGG WITH STEAMED ASPARAGUS

INGREDIENTS

• 5 eggs
• 230g ice cold water
• 130g plain four
• Vegetable oil 
• Asparagus

Bring a pan of water to the boil, transfer 4 eggs to the boiling water, using a tablespoon, and cook them for 5 minutes. They have to be completely covered in water. 

Remove eggs with a slotted spoon and transfer them in a bowl of very cold water and ice. Allow to cool for 10 minutes. Peel gently and carefully the eggs. Do not rush while doing it...remember that they are very soft and could burst easily. 

Keep eggs aside and heat up a large pa of frying oil. Meanwhile steam the asparagus for a few minutes and season them with olive oil and salt. 

When the frying oil it's almost ready start to prepare the tempura batter. 

Lightly beat the remaining egg, add the sieved flour and the ice cold water a bit at a time beating constantly. The batter should be smooth with no lumps. Coat eggs in the tempura batter...then fry them until golden on both sides. Do not overcook them, you should have a running yolk. Drain excess oil in kitchen paper. Serve immediately with the asparagus and toasted bread! Enjoy!

reade more... Résuméabuiyad