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VENETIAN FRITTELLE………….APRIL 28TH 2012
With thanks to for the recipe: http://foodloversodyssey.typepad.com/my_weblog/venetian-cuisine/
Frittelle Veneziane filled with Nutella
Adapted from Venice Tradition and Food by Pino Agostini, Alvise Zorzi & Luca Steffenoni
(Makes about 24 frittelle)
3 ½ cups (500 grams) flour
3 ½ ounces (100 grams) sugar, plus more for garnishing the frittelle
½ teaspoon salt
2 eggs, room temperature
1 ¾ cups whole milk, divided in half plus more if needed
1 ½ ounces (40 grams) yeast
6-8 cups sunflower oil (or another oil with a high smoking point) for frying
1 large jar (26 ounces) Nutella
In a bowl, mix together the flour, sugar and salt. Stir the eggs and half of the milk together and add it to the flour mixture. Stir together until combined. Warm the other half of the milk and add the yeast, stirring until the yeast is dissolved. Add the milk and yeast mixture to the flour mixture and stir until all the ingredients are combined, scraping down the sides to make sure the dough is homogenous. The dough will be quite loose/wet. Cover the bowl with a towel and let rise for about 5 hours when it should have doubled in size.
When the dough is ready, stir it again. It should still be very loose and sticky. If it’s not, add a little more milk.
In a heavy pot for frying, heat the oil to 365° F (180° C). Spoon the batter, scooped into 1 1/2 inch balls, into the oil. (I used an ice cream scooper, spraying it with non-stick cooking spray). Fry until the frittelle are cooked through, about 5 minutes. Don’t overcrowd your pot, or you will reduce the temperature of the oil, and they will not cook properly. I fried 5 frittelle at a time in my large pot.
Remove the frittelle with a slotted spoon and place on a plate covered with paper towels to drain. Once they’ve cooled enough to handle, roll them in granulated sugar. Once you’ve fried all the frittelle, poke a hole in the tops of them. Fill a pastry bag fitted with a round tip with Nutella and pipe Nutella into each frittelle. They should be eaten while they are still warm. Enjoy!
APRIL 29TH 2012
Slight variation on the recipe below.
With thanks to http://turkishkitchenmelbourne.blogspot.co.nz/2007/04/turkish-pide-with-cheesemeat-filling.html for the recipe.
3 cups of plain flour
1 tablesp sugar
1 teasp salt
2 teasp instant yeast (or 1/2 tablesp fresh yeast)
1.25 cup water
250 gr minced meat (preferably lamb)
1 onion, diced
2 tablesp vegetable oil
1 teasp tomato paste
100 gr capsicum, diced finely
salt and black pepper, to taste
1/2 teasp dried mint
salami, or sucuk (Turkish spiced-salami)
APRIL 30TH 2012
BEEF, CARROT AND DATE TAGINE
Allow about 2-3 hours including cooking time.
Mix together 1 tbsp cumin, 1 tbsp paprika, 1 tsp ginger ground, 1 tsp chilli. Set aside.
Cut 1 kg Beef (you could try lamb too) into cubes. Now I usuallu use stewing beef, dont go for expensive cuts as this is a casserole type dish and the meat will be cooked for a while, hence become tender.
Toss in spices above and set aside.
In a pan place 50g butter and lightly saute 2 onions and 2 cloves of garlic (i use more myself), then added 2 carrots chunked with the beef.
Stir and mix spice sthrough well.
add 1 can (400g) of tomatoes, 1 cup pitted dates, 2 tbsp honey, 1.5 cups beef stock, 2 tsp cinnamon.
Bring to slow boil then reduce heat and cook slowly for 2 hours. I sometimes do this on the oven, in the crockpot over night and other times i do it in a casserole dish in the oven.
I serve with rice or couscous and sprinkle some flaked almonds on the rice and coriander (fresh) on the tagine.
What can I say, scumptious!! This is a slight variation on the recipe below.
With thanks to http://www.bbc.co.uk/food/recipes/tartetatin_80584
Now you will notice some recipes get you to use ready made puff pastry/ pastry. I am not being anal as I am all for quick and easy but if the Tatin sisters wanted it made that way…….. need I say more?
And the French would have heart failure too. Its a classic, spend a wee bit of time
But each to their but it is just this pastry is SO easy!!
- For the pastry
- For the filling
- To serve
- double cream or vanilla ice cream
- Preheat the oven to 250C/500F/Gas 9.
- First, make the pastry. In a food processor, mix the flour, butter and icing sugar just until they resemble breadcrumbs. Add the egg yolks and, using the pulse button, mix until it comes together in a dough.
- Remove the dough from the mixer bowl and divide into two pieces. Wrap in clingfilm and put in the freezer to chill for at least an hour.
- For the filling, place the apple wedges in a bowl, squeeze the lemon juice over them and toss them gently.
- Sprinkle 85g/3oz of the sugar in a heavy-bottomed pan and place on the hob over a medium heat, turning the pan frequently and making sure the sugar doesn’t burn. Allow the sugar to caramelise a little and become a pale golden brown, then remove from the heat and arrange the drained apple pieces in one layer over the bottom of the pan.
- Place the pan in the oven and bake until the apples have softened a bit and started to release some liquid – about 10 minutes.
- Remove from the oven and sprinkle over the remaining sugar and dot the butter on top. Remove the pastry from the freezer and, using the coarse side of a cheese grater, grate the pastry with long steady strokes over the apples until it forms an even layer at least 2.5cm/1 inch thick. Do not press down. Return to the oven, turn the heat down to 220C/425F/Gas 7 and bake until the pastry is golden brown – about 20 minutes. Remove from the oven and leave to rest for a minute or two.
- Take a heatproof serving dish that is generously larger than the pan on all sides and place over the pan. Protecting your hands with a dry folded tea-towel, and holding the dish and pan firmly together, quickly and carefully flip the pan and the dish so that the pan is on top. Tap the pan sharply a few times all round with a wooden spoon, then lift off. The tart should be left on the serving dish with the apple on top.
- Serve warm with double cream, crème fraîche or vanilla ice cream.