APPLE STRUDEL

APPLE STRUDEL

Apple strudel are sweet lovely and very delicate. Although with ancient Turkish origin, it is now in the ‘Trentino Alto Adige’ region (Italy) producer par excellence. There are many variants, both for the filling and for the quality of pasta it’s always a very tasty sweet, rich and fragrant that will warm your days of autumn and winter.

Pasta ingredients:

Warm water

- 1 egg

- Oil olive

- 125gr Flour

Ingredients for Filling:

- 750kg Apples

- 25gr pine nuts

- Zest of one lemon

- 60gr sugar

- 50gr Raisins

- 100g Of butter

- Cinnamon

- Rum

- Bread crumbs

Preparation:

In a large bowl place the flour, salt, egg, water and oil. Once the mixture is smooth, cover with foil and let it rest for 30 minutes in a cool place.

Soak the raisins in the rum, or if you prefer, in warm water; Melt 50g butter in a pan and when very hot, toasted bread crumbs

Stir frequently and let it brown a few minutes.

Now peel the apples and cut them into four pieces and then into thin slices; add sugar, pine nuts, lemon zest, cinnamon and raisins, drained and squeezed.

Take the strudel dough and roll it out into a rectangle. Brush the surface with little remaining melted butter in a small saucepan and sprinkle with the toasted breadcrumbs.

Put the filling on top of the strudel; rolled up from the longest part, sealed edges well so that the contents do not bait during cooking.

Then you place the strudel on a baking sheet lined with parchment paper at 200 degrees for about 40 minutes. Serve while still warm strudel in slices with a good sprinkling of icing sugar.

Preparation time: 20 minutes + 40 minutes cooking

Difficulty: Medium

Cost: Low

POTATO TORTILLA AND PARSLEY

POTATO TORTILLA AND PARSLEY

Typical dish of Spain, the potato tortilla is a complete food. It appears to be similar to our omelet only thicker, soft and greasy. It’s a dish that comes with very humble ingredients such as potatoes and onions.  As a result unparalleled!

INGREDIENTS FOR 4 PEOPLE:

- 1kg Yellow potatoes

- 1 onion

- 4 eggs

- parsley

- a pinch of salt

- Oil for frying

Preparation:

To start, peel the potatoes and cut into squares of about 1 cm; wash the onion and make it the rough slices.

Heat the oil in a large skillet. When it is hot, pours in the potatoes, lower the flame so that they are soft and cooked slowly inside. Add the onion, salt and mix well.

Once cooked potatoes, will lose the excess oil, and then place them in a colander and let cool for 15-20 minutes.

Beat eggs, add a pinch of salt, parsley and add the potatoes. Pour the mixture into a pan and cook the tortilla slowly for about ten minutes. Cover with a lid so that the cooking is uniform.

To turn the tortilla help you with the lid and cook the other side over low heat for 10 minutes, then laid the potato tortilla on a serving dish and serve hot or warm.

Preparation time: about 10 minutes + 20 minutes cooking

Difficulty: Easy

Cost: Low

BLUEBERRY TARTLETS

BLUEBERRY TARTLETS

Great as a snack for your children during recess at school, blueberry tarts are delicious, healthy: a base of pastry, with a filling of custard on top of the fruit, and that's it!

INGREDIENTS FOR ABOUT 8 TARTLETS:

- Shortcrust pastry ready (if you want you can do it yourself)

- 400gr Cranberry blacks

- Pastry cream-

- Sugar icing

Preparation:

Spread base of pastry ready, cut out the disks and line the molds already greased and floured round. Trim the excess dough and prod on the bottom with a fork. Cook only the base of the tart for about 10 minutes at 180 ° C by placing inside the wax paper with a nuts (ex. beans) so it does not swell.

Once ready the base distributed in the custard tarts and bake always at 180 ° for about 15 minutes. Remove from the oven and let it cool; served cooled tart garnished with blueberries and with dust of powdered sugar.

Preparation time: 30 minutes + 20 minutes cooking

Difficulty: Easy

Cost: Average

PUMPKIN RISOTTO

PUMPKIN RISOTTO

The pumpkin risotto is very delicate and delicious dish in this autumn. Easy and quick make sure to please even those who do not particularly like the flavor of this vegetable.

Ingredients for 4 people:

- 400gr Rice

- 100g of parmesan cheese

- 50gr Butter

- 300gr Pumpkin

- 1 onion

Preparation:

Start depriving the pumpkin seeds, cut into slices, peel and cut it into small cubes. Next, put in a pan to brown the chopped onion with the oil; when the onion is golden, add the diced pumpkin and only when they are soft, and add in the rice.

Cook the rice with pumpkin alone for at least 10 minutes so that let it toast, stir occasionally to prevent sticking to the pan. Now add the white wine and when it has evaporated add a little by little broth, letting it cooks for at least 20 minutes. After cooking, remove from the fire; add the butter and Parmesan, stirring well. Let the risotto rest for 2 minutes before serving.

Preparation time: 20 minutes

Cooking time: 20 minutes

Difficulty: Easy

Cost: Low

BRIOCHES (BUNS) MADE AT HOME

BRIOCHES (BUNS) MADE AT HOME

The buns are a symbol of traditional breakfast; dipped in cappuccino or eaten alone are truly exceptional. Discover how to prepare it yourself. Some great pastries such as bars; preparation appears to be a bit long but it can prepare many and those that are not eaten store them in the freezer.

Ingredients:

-1 50gr Softened butter

- 120gr Sugar

- 100ml Warm milk

- 1 yeast

- 3 eggs

- 500gr Of farina0

- a pinch of salt

Preparation:

We start by dissolving the yeast in the warm milk. Combine flour, sugar and a pinch of salt. Add eggs and knead for a few minutes with a mixer at low speed. Gradually increase the speed and gradually add the softened butter until the mixture becomes light in color. Put the dough in a bowl, cover with plastic wrap and let rise in the oven turned off for 3 hours. After this time, again knead the mixture and put it in the fridge, covered with plastic wrap for at least 12 hours.

After the indicated time place the dough on a floured work surface and roll it out with a rolling pin into a sheet about 1 inch high. Cut triangles and roll them from the bottom to the tip of themselves.

Curved slightly down both ends and place them on a baking sheet covered with parchment paper. Brush with egg white before cooking the buns and let rise for 1 hour and 30 minutes or so, until doubled their volume. Bake them at 200 degrees for about 15 minutes, or until they have taken on a beautiful golden color. Here are your buns ready to be enjoyed!

Preparation time: about 120 minutes + baking and brioches rest of the dough in the fridge

Cooking time: 15 minutes

Cost: Low

Difficulty: Easy