Strona Antyklerykalna

summer fruit mousse with homemade cookies

summer fruit mousse with homemade cookies (Jamie Oliver)

Ingredients:
125 g unsalted butter, at room temperature, plus a little for buttering
60 g caster sugar 3
butter cookies, shortbread are OK.
125 g of flour, sifted, plus a little to sprinkle
60 g corn flour

2 apricots 1 handful of raspberries
a poor little handful of strawberries
3 tablespoons powdered sugar

proceedings:
in a bowl, whisk butter and sugar until you get a mix of light and pale.
Crush the biscuits with butter until you have fine crumbs.
Add them to the bowl with the flour and cornmeal. Stir gently with a wooden spoon first and then with your hands to create a homogeneous mixture.
Spread on a surface dusted with flour, rolled into a long sausage and chill for half an hour.
formed Preheat to 150 degrees.
Cold Cut the dough into slices 1 cm thick. Place it on a greased baking sheet so they do not touch, then bake for 25 minutes until golden brown.
Remove from oven and let cool.
Cut the apricots in half and remove the core, then frullale with raspberries and strawberries in blender.
Whip cream with icing sugar until soft and voluminous.
Get 4 in each glass and pour a spoonful of cream, combine the fruit and repeat until it fills the glass. Sprinkle crumbled biscuits and serve with a couple of biscuits to accompany.

bon appetit!

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Victoria cake with fresh strawberries

cake with fresh strawberries Victoria (Jamie Oliver, English chef!)

Ingredients:
225 g butter, plus a little for buttering
autolieviante 225g flour, plus a little to sprinkle
225 g
granulated sugar 2 tablespoons granulated sugar plus the cottage cheese 4 large organic eggs

250 g fresh strawberries, sliced \u200b\u200b1 dash of balsamic vinegar

250 g ricotta 1

juice and lemon rind icing sugar, to sprinkle

proceedings:
Preheat oven to 180 degrees.
Grease 2 pie pans and 21 cm spolverizzale lightly with flour. Leo
Beat butter and sugar mixture until a light and fluffy.
Add eggs one at a time, beating to incorporate better individually in the mixture, then combine the flour.
Divide the batter between pans, and distribute it with a spatula and cook for 20-25 minutes in preheated oven until it rises and golden brown. Let cool slightly, then turns, paying attention, on a rack to cool completely.
Seasons strawberries slices with balsamic vinegar
Mix the ricotta with 2 tablespoons sugar and lemon juice and zest. Distributed on the surface of one of the cakes, then distribute strawberries. System
the second over the first cake, sprinkle powdered sugar on the surface and you're done!

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Serves 4

PREPARATION


green peppers 4 oz. 20 grams of butter
. Ribe rice
100 gr. 100 beads of mozzarella cheese 2 eggs

gr. 75 cream cheese (Philadelphia)
a deciliter cream
gr. 200 of provolone
a spicy shallot
dl. 4 of vegetable stock (including nut)
white pepper salt


FIX IT
Boil the eggs in boiling water for 9 minutes, then drain them, cool them under cold water and shell.
Boil the peppers whole until they are soft, then cut the cups and empty inside
removing seeds and ribs. Meanwhile, saute in butter and finely chopped shallots just begin to brown add the rice
: do it simmer, then cook it al dente gradually pouring the hot broth, stirring often.
When ready, add the thinly sliced \u200b\u200bprovolone, cream cheese, cream and salt and pepper.
Cover and let stir for 3 minutes, then add the mozzarella and distributed in the rice peppers.
crumble over the yolk of eggs, peppers recompose leaning over the top and serve immediately.

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peppers stuffed with cod in cream of potato


Ingredients for 4 people
of 'heart' of cod fillets 4 potatoes
- 2
extra virgin olive oil - 4 tablespoons of garlic
defenses - 3
bay leaf - 1 clove
- 3
tablespoon red wine vinegar teaspoon salt

nutmeg

PREPARATION

1 Heat a large frying pan with oil. Keep the heat. Crush the garlic and place in oil. Add the bay leaf and cloves.

Spend 2 cod fillets in flour and place in pan. Sauté over medium heat for 3-4 minutes per side. Cover with hot water and vinegar. Put the lid and cook for 5 min.

3 Peel and cut potatoes into cubes, add the cod and cover with water. Continue cooking for 5 minutes with the lid. Remove the cod and potatoes, reduce to a purée. If necessary, reduce the fire, if it is too runny.

4 Spread a layer of hot puree into a shallow dish. Sprinkle with nutmeg. Put the cod on mashed potatoes and season with a drizzle of olive oil.

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Fusilli with mixed vegetables, corn

Fusilli with mixed vegetables, corn



Serves 4 400 g fusilli Corn

½ shallot 250 g pumpkin peel green

¼ 200 g green beans 1 red tomato leek
hard

1 clove garlic 3 tablespoons extra virgin olive oil ½ red pepper seeded

100 ml
vegetable broth salt and pepper to taste

preparation: 20 minutes
cooking: 20 minutes
recommended: white wine
performance: easy preparation


Finely chop shallots put it in a pan with oil, garlic, cut into 2 pieces, leek, finely chopped hot pepper and crumbled. As soon as I clear the shallot
remove the garlic and add the pumpkin flesh, diced very small salt and pepper. Meanwhile
sprouted beans, boil for 3 minutes in salted water and cool them immediately with ice (green will be fine.) Cut logs and add to pan with a little wet hot vegetable stock.
Wash tomatoes and cut into strips by removing the seeds, put them together with other vegetables and season with salt and pepper. Fuses
Cook and drain very well to the tooth. Skip the pasta with the vegetables and broth to finish cooking.

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SQUID STUFFED WITH PINEAPPLE

SQUID STUFFED WITH PINEAPPLE
Ingredients for 5 people


1 small pineapple
4 g gelatin sheets
3 large squid
100 g flour 50 g cornstarch

10 octopus
10 mint leaves, pineapple

sugar to taste extra virgin olive oil salt


Clean the pineapple by cutting away the peel and removing the "eyes". Delete the central core and cut into cubes and quarter the remaining pieces. Place the cubes in a saucepan, cover with boiling water and season with salt. Cook for about ten minutes until the pineapple will be cooked and all the water evaporated.
Put the pieces of pineapple in another saucepan, pour boiling water to cover and cook for about fifteen minutes, until it is cooked and all the water evaporates. Add the gelatin sheets previously soaked in cold water and squeezed all in a blender and blend. Adjust the flavor with salt and sugar and sift. Add the diced pineapple to the past and pour the mixture (total weight about 160 g) in a small rectangular mold: Be cool in the refrigerator for several hours.
Remove the head of the squid, cleaned house, depriving the skin and the side fins, wash and dry. Cut lengthwise, open and trim in order to obtain a rectangular sheet. Then slice the rectangles horizontally in order to obtain 10 sheets of fine squid.
In a bowl, mix the flour with cornstarch, then pour very cold sparkling mineral water flush, stirring with a whisk until a smooth batter. Dip the squid clean and fry in deep fat. Remove with a slotted spoon, to place on paper towels and salt lightly.
Remove from the refrigerator the jelly of pineapple and cut many small rectangular size of a sugar cube. Wrap each in a leaf of obtaining 10 squid ravioli. Bake in oven with steam at 65 ° C for one minute, so cook the squid and the interior is liquid. Place the ravioli in
spoons, place beside the fried octopus and garnish with mint-pineapple.

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Dome with marinated anchovies Potato Frittata

Dome marinated anchovies with potatoes and bacon crispy
Serves 4 For the marinated anchovies


400 g of fresh anchovies
1 dl of white wine vinegar 2 dl

lemon juice 1 clove garlic 1 sprig of mint

extra virgin olive oil + salt

For the filling of the dome tops
100 g 100 g fennel, chicory

1 tablespoon capers
20 g toasted pine nuts 20 g

anchovies extra virgin olive oil salt


Garnish
200 g of yellow potatoes
50 g slices of bacon rolled out a bunch of
fennel
50 g of cherry tomatoes olive oil



Preparation Clean the anchovies under cold running water: remove the head with scissors and gently open the fish removing the bones and avoid breaking them. Dry on kitchen paper, arrange the anchovies on a plate, season with salt
end, sliced \u200b\u200bgarlic, mint leaves and drizzle with vinegar and lemon emulsion. Allow to marinate the anchovies in the fridge for about an hour, until the flesh of the fish will be white. Drain the anchovies from the marinade, sprinkle with 2 tablespoons of olive oil and a few mint leaves, leave to marinate for about 2 hours. The filling


Thinly slice the tops of the fennel and chicory, place them in a bowl and season with the capers and chopped anchovies, a pinch of salt, toasted pine nuts (keeping some for garnish) and extra virgin olive oil. Line
a mold shaped like a dome, with the anchovy fillets prepared and well drained, place the silver side out. Fill with the salad of fennel and chicory and cover with a sheet of plastic.
store in the refrigerator for about an hour. The presentation


Slice the potatoes very thinly and brown in pan with the slices of bacon and a drizzle of olive oil. Arrange the potatoes in a serving dish, gently transforming the dome at the center of potatoes and anchovies
complete with slices of crisp bacon, chopped tomatoes, sliced, wild fennel and a few toasted pine nuts.

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crispy bacon crispy red onions, anchovies and capers

Omelette crispy red onions, anchovies and capers
Serves 4

6 eggs 200 g
red onions 1 tablespoon capers 1 tablespoon

pitted black olives 4 anchovy fillets

extra virgin olive oil '
olive oil salt, pepper
150 g of bread without crust


1 bunch of parsley 1 bunch basil grated Pecorino


Peel and cut the onion into thin strips, chop the capers and olives. Wash and dry herbs.

Place the bread in the bowl box cutter with the parsley and basil browsed. Chop the bread and herbs to reduce in fine crumbs. Add a sprinkling of grated Pecorino.

Heat olive oil in a frying pan, add the onion and cook over medium heat, until it becomes soft and lightly colored. Combine the chopped olives and capers and chopped anchovy fillets.

Beat eggs, season with salt and pepper and pour the onion mixture. Stir until the eggs thicken, cook the omelet on both sides and place on a baking sheet. Sprinkle the surface with the herb bread, sprinkle with a little olive oil and bake at 200 ° C to make the crust crisp. Serve immediately.