Place all ingredients in a food processor and pulse until the dough comes together. Cover the dough with plastic wrap (cling film) and refrigerate for 3O minutes. Lightly grease a 10-inch (25-cm) tart pan with a removable base.
Line tart pan with pastry & cover with parchment paper – fill with weights (like dry beans or chickpeas) and bake for 15 min at 180°C.. Remove the paper & beans & set aside.
Filling:
Combine the milk and cinnamon powder in a small saucepan over medium heat and bring to a boil. Decrease the heat to low, cover, and simmer for 15 minutes.
Whisk the egg yolks, sugar, and cornstarch in a medium bowl until combined. Gradually pour in the strained milk, stirring with a wooden spoon until incorporated, stirring continuously, until thickened. Remove from the heat, stir in the butter, and set aside to cool a little.
Pour the custard into the prepared tart shell and sprinkle with the raspberries or other berries. Bake for 15 minutes at 180°C. Stay home, cook & eat more!
Mix the flour and the salt in a bowl, then gradually add the water, kneading until you have a dough. Turn the dough onto a lightly floured working surface and knead for 10 minutes. Cover with a damp cloth and let the dough rest like that for 15 minutes.
Divide the dough into small apple size pieces, then roll out each piece to a thin pastry.
*
Mix the spinach and onions with olive oil, and spices, add feta cheese. Arrange the filling in the middle then fold the two opposite sides.
Warm a non-stick pan over medium heat.
Place one gozleme in the pan and cook it until blistered with brown spots, then turn over, and brush with melted butter.
Once cooked on one side, flip it and brush the top with butter.
When cooked on the other side as well, brush that side with melted butter as well.
Soak cashew nuts in warm water for 1-4 hours unrefrigerated.
Steam the cauliflower for 15 minutes. Transfer the cauliflower, cashew nuts, 1/4 cup warm water, onion, salt & pepper to a food processor and blend them until smooth.
If the cheese preparation is too thick, add water a tablespoon at a time until the desired consistency is reached.
Store in an airtight container in the fridge for up to 5 days.
Hint: you can use the same recipe without the cauliflower.
Quesadilla :
Ingredients:
3 cup flour (00) –
1 Tsp of salt –
1 Tsp of baking soda –
1/3 cup of sunflower or olive oil –
1 cup warm water
Preparation:
Knead the dough and cover with kitchen towel for an hour. Roll a very thin flatbread & cook them on a flat pan without oil , ideally in a pancake pan. (About 6-8 Quesadillas) Buon appetito and have a good day!
Dissolve the yeast in warm water and pour the flour it over. Add the salt. Knead the dough. Cover it with the kitchen towel or stretch film and let it rise for an hour in a warm place or in your oven at 50 degrees cel.
.Divide the dough into 8 pieces and form the balls. Let the dough balls rise for another 20 min. Just before cooking, roll each piece out into 10-12 cm flatbread.
3. Cook in batches at 180 ° C until bread puffs up and browns in 3-5 minutes.
In a medium saucepan, fry the onions in ghee or butter until slightly withered, add the lamb meat with salt and black pepper, cinnamon and seven spices stirring until the color of the lamb changes on all faces, add the coriander and continue to stir.
Add the red pepper and stir until you add the tomato juice and tomato paste, leave it at slow heat.
Adding a little bit of water until the meat of the lamb is cooked for about an hour or more, add two cups of water, raise the heat until it starts to boil, then add two tablespoons of pasta , when the pasta is done , remove it from the stove.
Sprinkle on the top cinnamon, dried mint and lemon juice. Enjoy!!
To be prepared 1 day before its use, ideally!!! INGREDIENTS 250 g of sugar 100g of flour 6 egg yolks 2 whole eggs 1 vanilla bean or vanilla essence 1 liter of milk 30 gr of cornstarch 2 gelatin foils
Preparation: Split the vanilla bean in half, scrape the vanilla or pour a teaspoon of vanilla essence. Put the vanilla bean and seeds in the pan with the milk together with 50 gr of sugar. The sugar will avoid the milk from burning at the bottom of the pan. Cover with a cellophane paper to preserve all the vanilla flavors, which would evaporate with the steam. Pour the eggs and egg yolks in a separate saucepan. Add the rest of the sugar and whisk until whitening (mixer at medium speed at the beginning then high speed), the preparation must at least double in volume. Stir in the sifted flour and cornstarch in 3 times, whisk all the ingredients well. When the milk is boiling, remove the vanilla bean, squeeze the cellophane into the saucepan, pour the boiling milk into the previous mixture through a strainer to avoid inserting the skin formed by the milk. Out of the heat, gradually pour the milk over the mixture and whisk gently. At this point, put it all in a saucepan and cook low-medium heat, stirring constantly with a spatula for 4 to 5 minutes, when the cream becomes thicker, give a little boost to mix it well. Then add the gelatin foils and whish well again for another 2 minutes till it is all absorbed. The cream should not stick to the bottom of the saucepan. The cream is ready, when the wooden spatula is coated with cream that has thickened well, if it is too liquid it will not hold when poaching. Pour the cream into a long flat receptacle previously wrapped in cellophane paper, cover to the contact to prevent the cream from crusting. The cream should be refrigerated 12-24 hours before use. Enjoy it!
symphoniebysylvie.com 