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. 

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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.

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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. 

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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