7 August 2014

veggie ricotta tarts




These delicious and yummy ricotta tarts are adapted from one of my favorites magazines: Ladies'Home Journal and are delicious to a brunch or entree or lunch!

Im sharing with Joyce to Cook your books








Ingredients (8 servings)

Crust tarts
2 1/2 cups all purpose flour
1 teaspoon salt
1 cup very cold butter cut into pieces
1 egg yolk

Method
In a food processor (or by hand)combine flour and salt, add butter and pulse until butter is the size of peas. Whisk together
the yolk and 1/2 cup cold water . Drizzle the liquid into the food processor while pulsing to combine.
Pulse until dough holds together ehrn you pinch it, add more liquid if is necessary.
Frorm a ball with dough and wrap in plastic film.
Chill about 30 minutes.
On a floured surface roll dough until are thick and large enought to fit in the tart pans.
Place dough in tarts pans gently lift and press into pan.
Use the heel of your hand or a rolling pan to trim the edgesflush with the pan.
Freeze about 20 minutes.
Preheat oven to 180°c (375°) Line the crust with aluminium foil
and fill with pie weights or dried beans and place on a baking sheet.
Bake about 30 minutes until the crust just starting to brown.
let cool.
Filling
vegetables (carrots in slices, asparagus, sliced onions, zucchini, little cherry tomatos, or others you have.
1 cup ricotta
3/4 cup grated parmesan cheese
1/2 cup heavy cream
1 clove garlic finely minced
3 large eggs
1/2 teaspoon salt
herbs for garnish like basil or parsley

method
Preheat oven to 180°c
In a mixing bowl whisk together the ricotta, parmesan, cream, garlic, eggs , salt and pepper until smooth.
Divide between baked tart shells  filling each with  the mixture.
Top tarts with different vegetables and cheese and  bake until the filling is set 20 to 25   minutes.
Serve with herbs and extra parmesan.



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EN ESPAÑOL
Tartas de ricotta con verduras














4 August 2014

Pain aux raisins (pancitos con pasas)








What you think about a cup of tea or coffe with a raisins rolls like this?

Long time I wanted to do  rolls with raisins as these.
 I have  many memories when I lived in southern Chile with my grandmother and  we spent a Patisserie on the way home.
 And always we bought some treat. I loved these rolls. 
 I found this recipe on a French site that  really love and they were delicious!
Adapted from  Cuisine AZ 
(from my cookbooks)
Im sharing with Joyce to Cook your books









Ingredients
( 6-7 servings)

350 g. all purpose flour
1 sachet of dry  yeast(15 g or  2 1/2 tsp)
70 grams of sugar
1 teaspoon vanilla
125 ml   warm milk
50 g butter softened
1 pinch of salt

For the filling

2 cups custard pastry (recipe here)
(You can buy too a pastry cream powder and  you only have to add milk, see in groceries)
100 grams of raisins
100 grams ground waltnuts

1 egg for eggwash and some water


Method

In a bowl mix the flour sifted with  dry yeast . Add salt-sugar-vanilla-butter-egg and milk and and mix by hand or with an electric mixer until dough comes away the wall of the bowl (about 6 minutes)

Cover the bowl and let in a warm place and let rinse about 50 minutes.When the volume of the dough has doubled push the dough into a rectangle  about 35 x 45 cm.
Spread the custard and the ground waltnuts and raisins.
Wrap the dough in the widthside and cut in pieces about 2 cm thick.
Arrangue the raisins rolls on a greased baking sheet.
Sprinkle some raisins and washed with  a beaten egg with water if you like.Let rinse about 30 to 40 minutes.
Preheat the oven to 180 °c and bake about 25 minutes or when the rolls are golden and dry.


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En Español
Pancitos con pasas