Recipes

Torta di Pan di Stelle Ingredienti: Biscotti pan di stelle Nutella&nbsp; Panna da montare Latte caldo Le misure dipendono dalla quantità che vuoi fare 😊 Si inzuppano i biscotti nel latte caldo fino a che non diventano morbidi poi li mettiamo nella ciotola dove prepariamo&nbsp;la torta mettiamo sopra la Nutella poi mettiamo la panna montata e così via si fanno due tre strati dipende dall' altezza che vuoi. Buon appetito 😉

Torta me biskota Perberesit: Biskota te tipit Pan di stelle&nbsp; Nutella (krem cokollate) Qumeshte i ngrohte Pana&nbsp; Masat variojne nga sasija qe na nevojitet 😊 Vendosim biskotat ne qumeshtin e ngrohte deri sa te fillojne te zbuten pastaj i vendosim ne tepsin qe do te pergatisim torten hellim siper nutellen ose cremin e cokollates pastaj hellim panen e montuar dy -tre shtresa sipas deshires. Ju befte mire 😉&nbsp;

Biscotti di pasta frolla • 250 gr di farina • 125 gr di burro • 100 gr di zucchero • 3 tuorli di uovo e 1 chiara • scorza di limone (a piacere) • pizzico di sale Mettere la farina a fontana con un pizzico di sale, al centro il burro a temperatura ambiente spezzettato e impastare velocemente (deve diventare sabbioso). Disporre di nuovo a fontana e nel mezzo mettere le uova, lo zucchero e la scorza di limone, lavorare di nuovo e impastare.&nbsp; Formare una palla e avvolgerla nella pellicola, metterla in frigo per almeno 30 minuti. Stenderla col mattarello alta circa 1/2 cm e tagliarla con le formine, infine infornare i biscotti a forno ventilato per 15 minuti a 180°. Buon appetito!

DUMPLINGS 3 cups wheat flour 1 egg; 1 cup water salt&nbsp; FILLING 300 g ground pork 1 onion, finely chopped; 1 teaspoon marjoram 1/2 teaspoon pepper; salt to taste To make filling blend all ingredients well. Make a stiff dough for dumplings, roll out thinly, cut out rounds 5 cm/2 inches in diameter. Place 1 teaspoon filling in center of dough, fold over and seal edges well. Drop dumplings into boiling, salted water and cook for 10-15 minutes. When dumplings are done, remove with slotted spoon into a bowl and cover with sour cream. Serve hot.

VIRTINIAI 3 puodeliai kviečių miltų 1 kiaušinis 1 puodelis vandens druskos ĮDARAS 300 g maltos kiaulienos 1 svogūnas, smulkiai supjaustytas; 1 šaukštelio mairūno 1/2 šaukštelio pipirų; druska pagal skonį Gerai sumaišyti visus ingredientus. Pagaminkite tešlą, plonai iškočiokite, suformuokite 5 cm skersmens apskritimus. Į tešlos centrą įdėkite 1 arbatinį šaukštelį įdaro, užlenkite ir gerai užspauskite kraštus. Koldūnus sudėkite į pasūdytą vandenį ir virkite 10–15 minučių. Koldūnams išvirus, su kiaurasamčiu išimkite į dubenį. Patiekite karštą.

ROTOLO DI FRITTATA RIPIENO&nbsp;&nbsp; Ingredienti: 4 uova, formaggio spalmabile, prosciutto cotto&nbsp; Sbattere le uova con un po di sale e poi versare in una teglia coperta di carta da forno. Infornare a 180 gradi per 10/15 minuti. Quando è pronta lasciare raffreddare e poi spalmare il formaggio, noi abbiamo usato philadelphia, e mettere sopra il prosciutto cotto. Arrotolare e chiuderlo con una velina e metterlo in frigo. 🍽 Il ripieno, ma anche la frittata,&nbsp;possono essere fatti in molti modi.&nbsp; Ricetta semplice e senza glutine

ROLL OF STUFFED OMELET Ingredients: 4 eggs, spreadable cheese, cooked ham Beat the eggs with a little salt and then pour into a baking sheet covered with parchment paper.&nbsp;Bake at 180 degrees for 10/15 minutes.&nbsp;When it is ready let cool and then spread the cheese, we used Philadelphia, and put the cooked ham on top.&nbsp;Roll it up and close it with a tissue paper and put it in the fridge. The stuffing, but also the omelette, can be done in many ways. Simple and gluten-free recipe

Dolce morbido con fragole e yogurt 3 Uova. 150grammi di Zucchero. 250grammi di Farina. 1Vasetto di Yogurt a agli Agrumi. 1Bustina di Vanillina. 1.Bustina di Lievito. 1Vaschetta di Fragole. Zucchero a Velo quanto basta. Mescolare tutti gli ingredienti come sono stati elencati ed infornare a 180 gradi in forno possibilmente ventilato per 30 minuti circa. Lasciare raffreddare e spolverare con zucchero a velo e...&nbsp; MA CHE BONTÀ 😉🍰😋😘

Soft dessert with strawberries and yogurt 3 eggs. 150 g of sugar. 250 g of flour. 1 carton of citrus yogurt. 1 small bag of vanillin. 1.sachet of yeast. 250 g of strawberries.&nbsp;Icing sugar. Mix all the ingredients as listed and bake at 180 degrees in a fan oven possibly for about 30 minutes.&nbsp;Let cool and sprinkle with powdered sugar and... what goodness!

Les crèpes&nbsp; INGRÉDIENTS 4 personnes ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Farine 250 grammes ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Lait 50 cl ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Huile ou beurre 1 cuillère à soupe ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;3 œufs ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Une pincée de sel ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Facultatif&nbsp;: fleur d’oranger, sucre vanillé, rhum PRÉPARATION 1.&nbsp;&nbsp;&nbsp;&nbsp;Mélanger le lait et la farine, puis rajouter les œufs et le sel. 2.&nbsp;&nbsp;&nbsp;&nbsp;2Rajouter l’huile à la préparation, puis la fleur d’oranger ou le sucre vanillé ou le rhum (facultatif) 3.&nbsp;&nbsp;&nbsp;&nbsp;Remuer pour enlever les grumeaux. 4.&nbsp;&nbsp;&nbsp;&nbsp;Verser une louche de pâte dans une poêle chaude, faire dorer un coté puis retourner la crêpe et la faire dorer à nouveau. 5.&nbsp;&nbsp;&nbsp;&nbsp;Déguster avec du sucre, du chocolat ou de la confiture.&nbsp;

Crèpes INGREDIENTS 4 persons ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Flour 250 grammes ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Milk50 cl ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Oil or butter 1 tablespoon ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;3 eggs ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;A bit of salt ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Optional&nbsp;: orange blossom, vanilla sugar, rum 1.&nbsp;&nbsp;&nbsp;&nbsp;Mix milk and flour, then add eggs and salt 2.&nbsp;&nbsp;&nbsp;&nbsp;Addo il or butter, then the orange blossom or vanilla sugar or rum (optional) 3.&nbsp;&nbsp;&nbsp;&nbsp;Mix all ingredients to take off lumps 4.&nbsp;&nbsp;&nbsp;&nbsp;Pour a ladle of the preparation in a warmed pan, brown one side then return it and brown the other side 5.&nbsp;&nbsp;&nbsp;&nbsp;Taste then with sugar, chocolat or jam.

CHEESECAKE FREDDA 250G biscotti DIGESTIVE 150G burro&nbsp; 750G formaggio tipo PHILADELPHIA&nbsp; 170 ml Panna 80G zucchero&nbsp; 1/2 bacca di vaniglia 8g gelatina alimentare in fogli 250g Confettura di Lamponi Qualche goccia di limone&nbsp; Mezzo bicchiere d'acqua&nbsp; Tritare i biscotti finemente, metterli in una ciotola e amalgamare con il burro fuso. Disponete il composto ottenuto a ricoprire il fondo di uno stampo a cerniera livellando bene con il dorso di un cucchiaio.&nbsp; Porre in frigo fino al momento di comporre il dolce.&nbsp; Mettere in ammollo la gelatina in acqua fredda per 10 min.&nbsp; In una ciotola montare il formaggio con lo zucchero, 150g di panna e i semi di vaniglia estratti dalla bacca fino ad ottenere un composto omogeneo. Porre la panna restante in un pentolino e farla scaldare, unire la gelatina ben strizzata e mescolare fino a quando non si sarà sciolta una volta raffreddata aggiungere al composto di formaggio e amalgamare bene.&nbsp; Versare il composto ottenuto sulla base di biscotti e mettere in frigo per 4h. Trascorso il tempo necessario scaldare la confettura in un pentolino con l'acqua e il limone.&nbsp; Lasciare intiepidire e distribuire sulla superficie del dolce. Rimettere il dolce in frigo per 1h quindi sformare e servire freddo.&nbsp;

COLD CHEESECAKE 250g DIGESTIVE biscuits 150g butter 750g cheese type PHILADELPHIA 170 ml Cream 80g sugar 1/2 vanilla berry 8g gelatine in sheets 250g Raspberry jam A few drops of lemon Half a glass of water

CANTUCCINI TOSCANI INGREDIENTI: 500 g FARINA 4 UOVA 350 g ZUCCHERO 150 g BURRO (far sciogliere sul fornello a fiamma bassa) 1 bustina di lievito per dolci Mandorle (sgusciate a piacere) PROCEDIMENTO: Aggiungere gli ingredienti nella sequenza indicata ed impastare (a mano) fino ad ottenere un impasto omogeneo. Successivamente,su una una teglia con carta forno,comporre delle strisce ( come da foto allegata) e cuocere in forno (statico) a 180° C per 40 minuti! Appena cotti,aspettare 5 minuti, e tagliare le strisce per dare la forma ai cantuccini. Sono dei biscotti deliziosi,ma inzuppati nel Vinsanto ( tipico liquore toscano) sono ECCEZIONALI!!! 😋

TUSCAN CANTUCCINI INGREDIENTS: 500 g flour 4 eggs 350 g sugar 150 g butter (melt on the stove over low heat) 1 sachet of baking powder Almonds (shelled) as much as you like PROCEDURE: Add the ingredients as the indicated sequence and mix ( by hand) until you obtain an homogeneous dough.&nbsp; Then make some strips (as the attached photo) on a baking sheet with parchment paper and bake in a (static) oven at 180°C for 40 minutes. Just cooked, wait five minutes and cut the strips to shape the biscuits.&nbsp; They are delicious biscuits, but soaked in Vinsanto ( typical Tuscan liqueur), they are EXCEPTIONAL!😋

SKLANDU RAUŠI (vegetable tarts) INGREDIENTS: 400-500g (15.75-17.5oz) coarse rye or wheat flour,  200g (7oz) water, 50g (1.75oz) lard, 10g (0.35oz) sugar and salt,  1 egg. Potato filling: 250g (8.75oz) potato, 25g (0.875oz) milk, 15g (0.525oz) butter, salt. Carrot filling: 350-400g (12.25 -14oz) carrot, 50 g (1.75oz) sugar, salt, 25g (0.875oz) sour cream, 2 eggs, 15g (0.525oz) flour Sift flour onto a pastry board, mix in lard with your fingers. Heat water to 20- 25°C, add sugar and salt and knead into the flour mixture until a stiff dough forms that can be easily rolled. Roll dough into a sheet of 2-3mm thickness, cut out round shapes 10-15cm in diameter. Fold up edges of each round to a height of 1-1.5cm, and place on a greased baking tray. Fill each case with potato filling and then carrot filling. Brush with beaten egg and bake in a moderate oven for 10-15 minutes, until the top has browned. Potato filling: boil peeled potatoes in salted water, drain, and mash through a sieve. Add boiled milk and butter and mix well.  Carrot filling: boil unpeeled carrots, then peel, mash through a sieve. Add salt, sugar, sour cream and flour and mix well.

GREY PEAS WITH BACON INGREDIENTS: 200g (7oz) of grey peas, 60g (2.1oz) of smoked or unsmoked streaky bacon, 40g (1.4oz) of onion  a pinch of salt. PROCEDURE: 1 Soak the peas overnight, and then cover them with hot water and boil until tender. 2 Dice the bacon and onion, and sauté. Serve the drained peas in individual clay bowls, adding the fried bacon mixture to each serving. 3 Serve with a glass of rūgušpiens (curdled milk or clabber). Beans with fresh bacon are also prepared in this way.

Gelato alla fragola Ingredienti: - Fragole (congelate) 300 gr. - Latte (congelato in cubetti) 300 gr. -&nbsp;Zucchero a velo 130 gr. Preparazione Congela il latte in cubetti e le fragole dopo averle lavate e pulite dal picciolo. Quando saranno congelate ti serviranno solo 5 minuti per preparare il gelato fatto in casa. Metti in un frullatore le fragole, il latte in cubetti e lo zucchero a velo e frulla mescolando per prendere omogeneo il gelato. Trasferisci il gelato in una vaschetta e conservalo in congelatore. Il gelato si può fare anche in altri gusti di frutta come le banane o i frutti di bosco basta congelarli prima. Lucia lo mangia come una ghiottona! 😋😋😋

Strawberry ice cream Ingredients: - Strawberries (frozen) 300 gr. - Milk (frozen in cubes) 300 gr. - Powdered sugar 130 gr. Preparation Freeze the milk in cubes and the strawberries after washing and cleaning from the stem. When they’re frozen, you’ll only need five minutes to make homemade ice cream.&nbsp;Put in a blender strawberries, milk in cubes and powdered sugar and blend, stirring to take homogeneous ice cream. Transfer the ice cream in a small bowl and serve in the freezer. Ice cream can also be made in other fruit flavors such as bananas or berries just freeze them first.

PARADISE BARS 200 bar of creamed coconut 6tbsp coconut oil 3 tbsp raw honey 1and half tsp vanilla extract a pinch of sea salt 150 g dessiccated coconut 200 g dark chocolate

Line a 20 cm square tin with baling parchment. Pour into a bowl the creamed coconut and mix itin the coconut oil, raw honey, vanilla, salt and 2-4 tablespoons water if you like a softer centre. Stir in the dessiccated coconut evenly to create a doughy consistency. Pour the dough into the prepared tin. Press the mixture down to level it and set ii in the fridge for 15 minutes to hard. Turn the tin coconut mixture out onto a chopping board and slice into 6 slices. Place them onto a baking tray with baking parchment and keep in the freezer while you prepare the chocolate. Melt the chocolate in a glass over a pan of warm water. Dip the frozen coconut bars into the cold chocolate . When you have finished dipping all the bars, place the tray back into the fridge until set.

Polpo in galera 1kg di polpo &nbsp;500 gr di patate &nbsp;1 carota &nbsp;1 costa di sedano &nbsp;1/2 cipolla &nbsp;prezzemolo &nbsp;paprica dolce &nbsp;sale &nbsp;olio di oliva extravergine Iniziate a pulire il polpo,in una pentola colma d'acqua mettete il sale, il sedano, la carota e la mezza cipolla. Immergete il polpo e cuocetelo per 1 ora dal momento dell'ebollizione,controllate la cottura infilzandolo con una forchetta, dovrà risultare ben tenero. Sollevate il polpo dalla pentola, conservando l'acqua di cottura, e lasciatelo raffreddare. Nella stessa acqua cuocete le patate, sbucciatele e tagliatele a fette. Quando il polpo si sarà raffreddato tagliatelo a tocchetti. Disponete ora le patate sul piatto da portata, aggiungete il polpo, il prezzemolo spezzettato, un filo d'olio e la paprica. &nbsp; &nbsp; &nbsp;

Pulpo in jail 1kg de pulpo 500 gr de papas 1 zanahoria 1 apio 1/2 cebolla perejil pimentón dulce sal aceite de oliva virgen extra Comience a limpiar el pulpo, en una sartén llena de agua ponga la sal, el apio, la zanahoria y media cebolla. Sumerja el pulpo y cocínelo durante 1 hora desde el momento de la ebullición, verifique la cocción al pincharlo con un tenedor, debe estar muy tierno. Levante el pulpo de la sartén, manteniendo el agua de cocción, y déjelo enfriar. En la misma agua, cocine las papas, pélelas y córtelas en rodajas. Cuando el pulpo se haya enfriado, córtalo en trozos. Ahora coloque las papas en el plato de servir, agregue el pulpo, el perejil picado, una llovizna de aceite y el pimentón.

&nbsp;ТАРАТОР Съставки: 500 гр кисело мляко 2 краставици 200 мл вода 1 склидка чесън 2 супени лъжици олио 1 орех сол Рецепта: Обелете и нарежете на ситно краставиците. Счукайте чесъна. В широк съд сложете всички съставки, добавете нарязаните на ситно краставици и орехи и разбъркайте и ето, че е вече готов да ви освежи!

TARATOR Ingredienti: 500g di yogurt bianco naturale 2 cetrioli medi 200 ml di acqua 1 spicchio di aglio 2 cucchiai di olio di girasole 1 noce tritata sale Procedimento: Sbucciare a strisce i cetrioli e tritarli a pezzettini. Tritare l'aglio. In una ciotola capiente mettere tutti gli ingredienti, aggiungere i cetrioli tritati e mescolare ed è subito pronto e freschissimo!

TARATOR Ingredients: 500g natural white yogurt, 2 medium cucumbers, 200 ml of water, 1 clove of garlic, 2 spoons of sunflower oil, 1 chopped walnut, salt Procedure: Peel the cucumbers in strips and chop into small pieces.&nbsp;Chop the garlic.&nbsp;In a large bowl put all the ingredients, add the chopped cucumbers and mix and is immediately ready and fresh!

BACON PIES INGREDIENTS: For the dough 500ml milk 125ml cream 100g sugar 4 teaspoons dry yeast 125g butter, cubed 125g sour cream 1 egg, lightly whisked 1kg plain flour 1 tablespoon salt For the filling 500g middle bacon or side bacon 1 small onion salt and pepper Extra flour for rolling 1 egg for egg wash

Pour milk and cream in a saucepan and add the sugar. Heat the mixture until it becomes blood warm. (Test by placing couple drops on your wrist, if the milk feels very hot, let it cool down a bit. Do not get the milk to the boiling point as it will kill the yeast.) In a large bowl, pour the milk mixture and add cubed butter, sour cream and the whisked egg, combine well. Add yeast, sifted flour and couple tablespoons of salt and mix until all is combined well to create the dough. Knead the dough until it becomes smooth and does not stick to the hands or the bowl (add a bit more flour if necessary). Cover the bowl with a clean tea towel and place in a warm spot for an hour or until the dough has doubled in size (about 1 to 1 1/2 hours). To speed up the process, place the bowl in a sink filled with hot water. Meanwhile, make the filling: finely cut the bacon and the onion, add a teaspoon of finely ground pepper and combine well. Preheat the oven to 180 degrees. Line a baking tray with baking paper. Whisk the egg in a small bowl and set aside. Sprinkle some flour on the rolling surface and place the dough on it. Cut it in quarters and work on each quarter at a time by rolling it until the dough is 5 mm thick. Cut out circles about 6 cm in diameter (I usually use a mug for cutting) from the rolled dough. Place one heaped teaspoon of filling on one side of the circle and fold over. Tightly press the dough together using your fingers, place pīrāgs seam side down and bend in a shape of a half moon (the last bit is optional). Transfer pies on to the baking tray, spaced about 2 cm apart. Using a pastry brush, brush each pie with the egg wash. Place the tray in the oven and bake for 15-17 minutes until golden brown.

Le croque-monsieur&nbsp; INGRÉDIENTS 4 personnes ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;8 tranches de pain de mie ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Beurre 50 grammes ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;4 tranches de jambon cuit ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;8 tranches de fromage d’emmental (spécial croque-monsieur si possible) ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;100 grammes de gruyère rapé ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;4 cuillères à soupe de lait ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Poivre ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Sel PRÉPARATION 1.&nbsp;&nbsp;&nbsp;Beurrez les 8 tranches de pain de mie sur une seule face. Posez 1 tranche de fromage sur chaque tranche de pain de mie. Posez 1 tranche de jambon plié en deux sur 4 tranches de pain de mie. Recouvrez avec les autres tartines (face non beurrée au dessus). 2.&nbsp;&nbsp;&nbsp;Dans un bol mélanger le fromage râpé avec le lait, le sel et le poivre. 3.&nbsp;&nbsp;&nbsp;Répartissez le mélange sur les croque-monsieur. Placez sur une plaque au four sous le grill pendant 10 mn.

Le croque-monsieur INGREDIENTS 4 persons ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;8 slices of sandwich bread ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Butter 50 grams ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;4 slices of cooked ham ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;8 slices of emmental cheese ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;100 grams of grated&nbsp;gruyere cheese ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;4 tablespoons of milk&nbsp; ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Pepper ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Salt PREPARATION 1. Put butter on the 8 slices of sandwich bread on a side only. Put 1 slice of emmental cheese on each slice of bread and put ½ slice of ham on 4 slices of bread. Then finish the «&nbsp;croque-monsieur&nbsp;» by putting the slices with no butter on ham.&nbsp; 2. In a bowl, mix the grated gruyere cheese with the milk, salt and pepper. 3. Spread the mix on the «&nbsp;croque-monsieur&nbsp;» 4. Put all the «&nbsp;croque-monsieur&nbsp;» on a baking sheet under the grill during 10 minutes

GELATO ALLA BANANA &nbsp;Ingredienti: &nbsp;-3 banane &nbsp;-1 cucchiaio di miele &nbsp;-300 gr di latte &nbsp;-Cannella q.b. &nbsp;Procedimento: &nbsp;Inserire tutti gli ingredienti e frullare con un mixer, versare il composto nelle forme dei ghiaccioli e lasciar riposare in freezer per 3 ore. &nbsp;Lo faccio spesso con Mattia e a lui piace tantissimo!😋

&nbsp;HELADO DE PLÁTANO &nbsp;Ingredientes:&nbsp; &nbsp;-3 plátanos&nbsp; &nbsp;-1 cucharada de miel&nbsp; &nbsp;-300 gr de leche &nbsp;-Cannella q.b.&nbsp; &nbsp;Método: Inserte todos los ingredientes y mezcle con una batidora, vierta la mezcla en las formas de las paletas y deje reposar en el congelador durante 3 horas. ¡A menudo lo hago con Mattia y a él le gusta mucho!

GNOCCHI DI PATATE INGREDIENTI Patate 1 kg Farina 00 300 g Uovo 1 Sale fino q.b. Semola di grano duro rimacinata q.b. - Lessate le patate - Pelatele mentre sono ancora calde e subito dopo schiacciatele sulla farina che avrete versato sulla spianatoia&nbsp; - Aggiungete poi l’uovo leggermente battuto insieme a un pizzico di sale e impastate il tutto con le mani fino ad ottenere un impasto morbido ma compatto&nbsp; - Prendete una parte di impasto e stendetelo con le punte delle dita per ottenere dei bigoli, cioè dei filoncini spessi 2 centimetri circa; per farlo aiutatevi infarinando la spianatoia, di tanto in tanto, con della semola. - Poi tagliate i filoncini a tocchetti&nbsp; - Metteteli in acqua bollente e salata; non appena verranno a galla gli gnocchi si ritengono cotti e quindi pronti per essere scolati e conditi.

Potato damplings INGREDIENTS Potatoes: 1 kg 00 flour: 300 g Egg: 1 Salt: q.s. Durum wheat semolina: q.s. - Boil the potatoes - Peel them while they are still hot and immediately crush them with the flour that you have poured on the pastry board - Then add the lightly beaten egg together with a pinch of salt and mix everything with your hands until you get a soft but compact dough - Take a part of the dough and roll it out with your fingertips to obtain bigoli, about 2 centimeters thick; to do this, help yourself by flouring the pastry board, occasionally, with semolina. - Then cut the bigoli into small chunks - Put them in boiling salted water; as soon as the gnocchi come to the surface they are considered cooked and therefore ready to be drained and seasoned.

COOKIES 1 cup butter, softened 2/3 cup sugar 1 large egg 2 teaspoons vanilla 1/2 teaspoon salt 2 1/4 cups flour &nbsp;&nbsp;Heat oven to 200C. Combine all ingredients except flour in bowl. Beat at medium speed until creamy. Add flour; beat at low speed until well mixed. If dough is too soft, cover and refrigerate, 30-45 minutes. Cut out your desired shapes and transfer them to a baking tray lined with parchment.. Bake 6-8 minutes or until edges are lightly browned.

SAUSAINIAI 1 puodelio sviesto, minkšto 2/3 puodelio cukraus 1 didelis kiaušinis 2 šaukštelių vanilės 1/2 šaukštelio druskos 2 1/4 puodelio miltų &nbsp;&nbsp;&nbsp;Įkaitinkite orkaitę iki 200 C. Dubenyje sumaišykite visus ingredientus, išskyrus miltus. Plakite vidutiniu greičiu iki kreminės masės. Įpilkite miltų, plakite mažu greičiu, kol gerai susimaišys. Jei tešla per minkšta, uždenkite ir leiskite pailsėti 30–45 minutes. Iš tešlos formuojami norimos formos sausainiai. Kepkite 6-8 minutes arba kol kraštai lengvai paruduos.

Gratin dauphinois INGRÉDIENTS ·&nbsp;Pomme de terre2 kg ·&nbsp;Ail 1 gousse ·&nbsp;&nbsp;Crème liquide35 cl ·Lait35 cl PRÉPARATION 1.&nbsp;Eplucher les pommes de terre et les couper en fines lamelles Les laver à l'eau afin de retirer l'amidon. 2. Préchauffer le four à 180°c. Mettre de l'ail écrasé au fond du plat à gratin. Puis les lamelles de pomme de terre. 3. Mélanger la crème et le lait et recouvrir les pommes de terre. Saler et poivrer. 4. Pour finir mettre au four 60 minutes.

Gratin dauphinois INGREDIENTS ·&nbsp;Potatoes 2 kg · Garlic1 clove ·&nbsp;Liquid cream35 cl ·&nbsp;Milk 35 cl PREPARATION 1.&nbsp;Peel potatoes and cut them in thin slice. Wash them in the water to retire&nbsp;the starch 2.&nbsp;Preheat the oven at 180°c. Put the crusheb garlic&nbsp;at the back of the plate then put the potatoes. 3.&nbsp;Mix the cream and the milk and put the mix on the potatoes. Put salt and pepper. 4.&nbsp;Put in the oven during 60 minutes.&nbsp;

Watercolor texture 3

HANDS IN THE DOUGH (OUR RECIPES) ERASMUS+, F.R.A.T.S.

TUSCAN BUTTER SALMON 2 teaspoons extra-virgin olive oil 4 &nbsp;salmon fillets, patted dry with paper towels salt Freshly ground black pepper 3 teaspoons butter 3 cloves garlic, minced 1 1/2 cups halved cherry tomatoes 2 cups baby spinach 1/2 cup heavy cream 1/4 cup freshly grated&nbsp;Parmesan 1/4 cup chopped herbs (such as basil and parsley), plus more for garnish In a large skillet over medium-high heat, heat oil. Season salmon all over with salt and pepper. When oil is shimmering but not smoking, add salmon skin side up and cook until deeply golden, about 6 minutes. Flip over and cook 2 minutes more. Transfer to a plate. Reduce heat to medium and add butter. When butter has melted, stir in garlic and cook until fragrant, about 1 minute. Add cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst, then add spinach. Cook until spinach is beginning to wilt. Stir in heavy cream, Parmesan, and herbs and bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes. Return salmon back to skillet and spoon over sauce. Simmer until salmon is cooked through, about 3 minutes more. Garnish with more herbs and squeeze lemon on top before serving.

LAŠIŠA TUSKANO PADAŽE 2 šaukštai pirmo spaudimo alyvuogių aliejus 4&nbsp;lašišos filė, nusausinta popieriniais rankšluosčiais druska Šviežiai malti juodieji pipirai 3 šaukštai. sviestas 3 skiltelės česnako, malto 1 1/2 puodelių perpus padalintų vyšninių pomidorų 2 puodelių mažų špinatų 1/2 puodelio riebios grietinėlės 1/4 puodelio šviežiai tarkuoto parmezano 1/4 puodelio kapotų žolelių (tokių kaip bazilikas ir petražolės), dar daugiau - garnyrui Didelėje keptuvėje ant vidutinės – aukštos ugnies įkaitinkite aliejų. Pagardinkite lašišą druska ir pipirais. Kai aliejus įkaista, dėkite lašišą odos puse į viršų ir kepkite maždaug 6 minutes, kol įgaus auksinę spalvą. Apverskite ir kepkite dar 2 minutes. Perkelkite į lėkštę. Sumažinkite šilumą iki vidutinės ir įpilkite sviesto. Kai sviestas ištirps, įmaišykite česnaką ir kepkite, maždaug 1 minutę. Suberkite vyšninius pomidorus ir pagardinkite druska bei pipirais. Kepkite, kol pomidorai pradės sprogti, tada sudėkite špinatus. Įmaišykite grietinėlę, parmezaną ir žoleles ir užvirkite. Sumažinkite ugnį iki silpnos ir troškinkite, maždaug 3 minutes. Grąžinkite lašišą atgal į keptuvę ir užpilkite padažo. Troškinkite, kol lašiša iškeps, dar apie 3 minutes. Prieš patiekdami pagardinkite žolelėmis ir išspauskite citrinos.

OBUOLIŲ PYRAGAS &nbsp;&nbsp;&nbsp;&nbsp;3 vidutiniai obuoliai nulupami, be žievės ir ketvirčiais &nbsp;&nbsp;&nbsp;&nbsp;2 šaukštų citrinos sulčių &nbsp;&nbsp;&nbsp;&nbsp;25 g granuliuoto cukraus &nbsp;&nbsp;&nbsp;&nbsp;125 g granuliuoto cukraus &nbsp;&nbsp;&nbsp;&nbsp;125 g nesūdyto sviesto kambario temperatūros &nbsp;&nbsp;&nbsp;&nbsp;3 dideli kiaušiniai &nbsp;&nbsp;&nbsp;&nbsp;1 šaukštelio vanilės ekstrakto &nbsp;&nbsp;&nbsp;&nbsp;200 g miltų &nbsp;&nbsp;&nbsp;&nbsp;8 g kepimo miltelių &nbsp;&nbsp;&nbsp;&nbsp;1 valgomasis šaukštas miltelinio cukraus patiekimui &nbsp;&nbsp;&nbsp;Paimkite kiekvieną obuolio gabalėlį ir naudodami aštrų peilį, išpjaukite išilgai įpjovas, kad sukurtumėte „ventiliatorių“. Paruoštus obuolius sudėkite į nedidelį dubenį ir užpilkite su citrinų sultimis ir cukrumi. Padėti įsigerti. &nbsp;&nbsp;&nbsp;&nbsp;Maišykite sviestą ir cukrų, kol jis bus lengvas ir purus, maždaug 3 minutes. Įpilkite vanilės ekstrakto ir kiaušinių trynius. Maišant mažu greičiu, įmaišykite miltų mišinį trimis (3) žingsniais. Tešla bus labai tiršta, panaši į sausainių tešlą. &nbsp;&nbsp;&nbsp;&nbsp;Kiaušinių baltymus išplakite iki standžių putų ir atsargiai sumaišykite su tešla. &nbsp;&nbsp;&nbsp;&nbsp;Supilkite į kepimo formą ir išlyginkite mentele. Atsargiai įdėkite obuolius žemyn į tešlą, lengvai spausdami. &nbsp;Kepkite iki 180 C įkaitintoje orkaitėje 50 - 60 minučių. Prieš patiekdami apibarstyti milteliniu cukrumi.

APPLE CAKE &nbsp;&nbsp;&nbsp;3 medium apples peeled, cored and quartered &nbsp;&nbsp;&nbsp;2 tablespoons lemon juice &nbsp;&nbsp;&nbsp;25 g granulated sugar &nbsp;&nbsp;&nbsp;125 g granulated sugar &nbsp;&nbsp;&nbsp;125 g unsalted butter room temperature &nbsp;&nbsp;&nbsp;3 large eggs &nbsp;&nbsp;&nbsp;1 teaspoon vanilla extract &nbsp;&nbsp;&nbsp;200 g flour &nbsp;&nbsp;&nbsp;8 g baking powder &nbsp;&nbsp;&nbsp;1 tablespoon powdered sugar optional, for serving &nbsp;&nbsp;&nbsp;Take each piece of apple and using a sharp paring knife cut lengthwise slits apart to create a "fan". Place prepared apples in a small bowl and toss with lemon juice and sugar. Set aside. &nbsp;Cream the butter and sugar fitted with a paddle attachment until light and fluffy, about 3 minutes. &nbsp;Add vanilla extract and egg yolks. With the mixer on low speed, add the flour mixture in three (3) increments until incorporated, scraping the sides of the bowl at least once. The batter will be very thick, similar to a cookie dough. Whisk egg whites to stiff peaks and fold a few dollops into the batter to loosen it up, then fold in the rest. &nbsp;Pour into the pan. Carefully place apple quarters core side down into the batter, pressing lightly to secure them in place. Bake in the oven 180C for 50 to 60 minutes. Dust with powdered sugar before serving.

Torta Salata con ripieno di carne detto anche Byrek&nbsp;piatto tipico albanese Preparazione : 500 gr di farina&nbsp; un pizzico di sale, 200 gr di acqua tiepida, procedimento che a David piace tanto.&nbsp; Per il ripieno:carne macinata 500 gr 3 cipolle grandi Sale, pepe, olio Salsa Impastiamo finché l'impasto diventa omogeneo, lasciamo riposare per 20 min. Riprendiamo l'impasto e dividiamo in parti più piccole le quali andranno stese con il mattarello e la fecola di patate perchè non si appiccichi, in piccoli dischi, un altro passaggio che piace tanto a David. Dopodiché andranno stese da 6 a 9 dischi tutti insieme in una sfoglia grande quanto la teglia, questo procedimento lo facciamo con un mattarello tipico del mio paese. Andremo a stendere 5 o 6 paste sfoglia. Facciamo attenzione a mettere l'olio nella teglia prima di mettere la sfoglia e bagnare con olio ogni sfoglia che sarà messa sulla teglia. Dopo le prime 3 sfoglie mettiamo il ripieno aiutandoci col cucchiaio facendo attenzione a non bucare la sfoglia. Il ripieno ha lo stesso procedimento del ragù italiano. Copriamo tutto con le altre 2 sfoglie rimaste. Ci mettiamo un filo d'olio sopra e va in forno per 30 min a 200 gradi.&nbsp;

Byrek me Mish Per brumin:500gr miell 200gr uje te vaket pak kripe, kjo pjese David i pelqen shume.&nbsp; Per harxhen:500gr Mish te grire 3qepe te medha kripe, piper, vaj salse.&nbsp; Punojm brumin derisa te behet homogjen, e lejm te pushoj per 20 min. Marim brumin dhe e ndajm ne shum pjes te voglia te cilat do hapen me okllai me ndihmen e niseshtes e cila Na ndimon qe te Mos ngjiten petat dhe te hapen mir ne disqe te vogla tjeter procedure qe David I pelqen shum. Me pas do hapen nga 6 deri ne 9 disqe te gjitha bashke ne nje Pete te madhe sa tepsia, kte procedure e bejm me nje okllai tipik te vendit Tim. Do hapim nga 5 deri 6 Peta te tilla. Bejm kujdes te lyejm me vaj tepsin Para se te vem peten e te lagim me vaj cdo Pete qe do shtrojm ne tepsi. Pas tre petave te Para do vem harxhen Duke u ndimuar me luge qe te Mos shpojm peten. Harsha ka te njejten procedure si ragùja italiane. Mbulojm me dy petat e mbetura. I hellim nje fije vaj siper e shkon ne furre per 30 min ne 200 grade.&nbsp;

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At the time of the Corona virus, we couldn't keep in touch from school but we succeeded in different ways from home. One of these was sharing recipes! Look, try and enjoy!

BREAD SOUP DESSERT INGREDIENTS: • 150 g stale or toasted dark rye bread • 2 cups (1/2 l) boiling water • 20 g sugar • 20 g brown sugar • 2 tbsp cranberry juice concentrate • 40 g dried fruit (apples, raisins, prunes), finely chopped • 1/3 tsp cinnamon • 1/4 tsp ground cloves • sweetened whipped cream

• Soak bread in hot water until soft, then force through a fine sieve. Then bring it to a boil in a small sauce pot. • Add sugar, cinnamon, cloves prouder and dried fruit. Add water as necessary to make it soupy. Cook over low heat until soup has desired consistency and the fruit flavors have permeated throughout. Remove from heat and stir in cranberry concentrate. • Bread Soup chill thoroughly. Serve with whipped cream on top.

COTTAGE CHEESE DUMPLINGS 400 g (1 1/2 cups) dry cottage cheese 1 cup flour 2 eggs, beaten 100 g (6 tablespoons) butter 100 g (6 tablespoons) sour cream salt to taste Blend eggs into cottage cheese, add flour, salt and mix well. Knead into a pliable dough. Shape dough into finger thick rolls, 7 cm. long pieces. Bake in preheated oven at 120C, until rolls are lightly browned. Melt butter in frying pan, add sour cream and salt. Heat on low flame until a smooth sauce is blended. Serve hot dumplings covered with butter-sour cream sauce.

KEPTI VARŠKĖČIAI 400 g (1 1/2 puodelio) varškės 1 puodelio miltų 2 kiaušiniai 100 g (6 šaukštai) sviesto 100 g (6 šaukštai) grietinės druska pagal skonį Kiaušinius įmušti į varškę, suberkite miltus, druską ir gerai išmaišykite. Minkyti į minkštą tešlą. Formuokite tešlą į piršto storio ritinius, 7 cm pločio gabalėlius. Kepkite įkaitintoje orkaitėje 120C, kol varškėčiai lengvai paruduos. Keptuvėje ištirpinkite sviestą, įpilkite grietinės ir druskos. Kaitinkite ant silpnos liepsnos, kol padažas sutirštės. Patiekite karštus varškėčius, padengtus sviesto-grietinės padažu.

Everyone gave his best using the most suitable tools. So the older boys and girls from Spain wrote some recipes in English while the youngest wrote some ingredients;&nbsp;the school of Daugavpils (Latvia), which was hosting a small number of pupils, experimented some recipes in the school kitchen; the Italian and the Latvian children cooked at home with their parents and the same did the French pupils. Many languages, much food, great meeting of people!

Torta della Nonna Base:300g Farina 00 &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;130g zucchero &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;150g burro(morbido) &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1uovo &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 bustina di lievito Impastare e dopo fare una pallina e metterla in frigo rivolta nella pellicola x 30 minuti.&nbsp; Crema: 120g zucchero &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;50g farina 00 &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;500ml latte &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;2uova Cuocere e dopo far raffreddare. Mettere 3/4 di impasto nella tortiera ,mettere crema e ricoprire con il resto dell impasto. Far cuocere nel forno 180gradi per 30 minuti.&nbsp; Buon appetito!😋🍰

Tiramisù alle fragole Ingredienti 300 g Biscotti tipo Pavesini 250 g Mascarpone 3 Uova 150 g Zucchero 500 g Fragole Iniziamo con lavare le fragole per poi andarle a tagliare e mettere succo di limone e zucchero (un cucchiaio) per andare a creare il succo per bagnare i pavesini ,poi suddividiamo i tuorli dagli albumi ,poi dividiamo lo zucchero in due parti .(75g) per albumi e 75g per tuorli&nbsp; Mescoliamo i tuorli con lo zucchero, quando vediamo che si è formato un composto omogeneo ci uniamo il mascarpone, rendiamo il composto liscio e poi passiamo a frullare gli albumi con lo zucchero (ovviamente lavate le fruste )&nbsp; Quando il composto si è montato a neve possiamo procedere a unire tutto insieme (composto di tuorli zucchero e mascarpone con albumi e zucchero ) Poi prendiamo una pirofila e iniziamo a fare uno strato di pavesini (bagnati nel succo di fragola )poi uno strato di crema sopra a coprire il tutto e poi si inizia di nuovo con strato di pavesini e crema e via dicendo,fino a quando arriviamo al completo della pirofila. Infine prendiamo le fragole rimaste e facciamo una decorazione a vostra scelta&nbsp; Dessert fresco ,semplice e buono ! Chef Diletta 👩‍🍳

Tiramisù with strawberries Ingredients 300 g biscuits as Pavesini 250 g mascarpone 3 eggs 150 g sugar 500 g strawberries Let's start by washing the strawberries and then going to cut them and put lemon juice and sugar (a spoon) to create the juice to wet the pavesini biscuits, then divide the yolks from the egg whites, then divide the sugar into two parts. (75g) for egg whites and 75g for yolks We make the yolks go with the sugar after which when we see that a homogeneous mixture has formed we add the mascarpone, we make the mixture smooth and then we proceed to blend the egg whites with the sugar (obviously wash the whips) After we see that the mixture has whipped up we can proceed to combine everything together (composed of sugar yolks and mascarpone with egg whites and sugar) Then we take a baking dish and start making a layer of pavesini (soaked in strawberry juice) then a layer of cream on top to cover everything and then we start again with a layer of pavesini and cream and so on, until we get to the complete with baking dish. Finally we take the remaining strawberries and make a decoration of your choice Fresh, simple and good dessert! Chef Diletta👩‍🍳

PIZZA 500 g di farina, 3 g di lievito di birra, 5 cucchiai di olio extravergine d’oliva, circa 200-300 ml di acqua tiepida, due pizzichi di sale. Per il condimento: 250 g di mozzarella di bufala, 250 g di pomodori pelati, origano, 12 wurstel.

Pizza 500 g flour, 3 g brewer’s yeast, 5 tablespoons extra virgin olive oil, about 200-300 ml of warm water, two pinches of salt. For the condiment: 250 g buffalo mozzarella, 250 g peeled tomatoes, oregano, 12 sausages.

COLD SOUP INGREDIENTS: 3 small-medium beets 2 green cucumbers (Persian) 3-4 green onions, chopped 3-4 Tbsp finely chopped fresh dill 1 quart kefir or buttermilk 1 Tbsp grated horseradish 1 Tbsp. fresh lemon juice salt, to taste freshly ground black pepper, to taste 2-4 eggs Cut off the greens and use for another purpose. Wash the beets, Put them in a pan with some water and cook until tender. About 30 mins. Let them cool completely, then peel and grate coarsely. Hard-boil the eggs, then cool under cold water Peel and cut into half lengthwise.. Wash the cucumbers, cut into small dice. Take a large bowl, throw in the grated beets. Stir in some of the kefir, then season the soup base with horseradish and some salt and pepper. Add the rest of the ingredients, except boiled eggs. Adjust seasoning as necessary. Refrigerate overnight is best but at least a couple of hours. Serve very cold, topping each portion with a boiled egg half or two.

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