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Chocolate chip cookies

Chocolate chip Cookies
(about 20 biscuits )

1 ½ cup (180 gr.) all-purpose flour
4.4 ounces (125 gr.) dark chopped chocolate (or chips chocolate)
½ cup (115 gr.) unsalted butter, softened
½ cup (110 gr.) granulated sugar
1 whole egg
½ teaspoon natural vanilla extract
1 generous pinch of salt
¼ teaspoon baking soda

With a hand mixer beat together the butter and sugar until light and fluffy. Add vanilla extract and the egg. In a mixing bowl, sift together the flour, baking soda, salt and add to the butter mixture.Then add chopped chocolate or chocolate chips and mix until just well mixed. Press plastic wrap against dough and refrigerate for 4 hours. When ready to bake, preheat oven to 350°F (180°) , line a baking sheet with parchment paper, slice the log of dough into 0.19 inch (5 mm.) rounds, put the cookies on the baking sheets, keeping a distance between them, and cake for about 12/15 minutes, depending on the size until they are lightly golden. It is best not to put on the baking sheet more than 8 slices at a time, so while you bake the cookies, keep the remaining dough in refrigerator.

Swordfish stew in orange flower

Swordfish stew in orange flavour
(serves 4)

4 slices of swordfish of about 7.05 ounces (200 gr).each
all purpose flour
1 garlic clove
1 shallot
½ glass white wine
3 tablespoons of pitted black olives
1 orange juice
1 grated orange rind
4 tablespoons extra virgin olive oil
salt
pepper
fresh salad

Cut the swordfish into large dices and flour it. Heat oil in a large pan, add the swordfish and cook it on high heat for about 5 minutes, and put it in a dish. Slice the shallot, crush the garlic with a fork and add them into the cooking pan of the fish, add salt and pepper. Add the olives, the dices of fish and grated orange rind. After about 2 minutes, pour the wine and the orange juice. Cook over high heat for 3 or 4 minutes, watching not to to reduce too much the sauce. Serve with fresh salad.

Gruyere cheese and walnuts muffins

Gruyere cheese and walnuts muffins
(makes 12 muffins)

1 cup (125 gr.) all-purpose flour
less than ½ cup (100 gr.) heavy cream
3.5 ounces (100 gr.) Gruyere cheese
3.5 ounces (100 gr.) walnuts
2 tablespoons (30 gr.) unsalted butter
2 tablespoons (30 gr.) grated Parmesan cheese
1 whole egg
1 generous teaspoon of instant yeast
1 pinch of salt
butter for the mold
flour for the mold

Preheat the oven to 350° F. (180°). Cook the walnuts in boiling water for 3 minutes, to peel them. Chop the walnuts roughly and cut the Gruyere cheese into pieces, large about 0.393 inches (1 cm.). Put the flour into a bowl and mix it with the egg, dissolve the mixture with the fresh cream, then incorporate melted butter,cooled, Gruyere chunks, grated cheese, baking powder and a pinch of salt. Mix the dough and divide the mixture in 12 muffin buttered and floured molds 2.7 inches (7 cm.) in diameter, filling them up to ¾. Bake for about 30 minutes. Remove the muffins from the oven and serve them warm.

Fruits chunks biscuits

Fruits chunks biscuits
(15 biscuits)

15 biscuits like Petit
2 ½ tablespoons (35 gr.) unsalted butter
1/5 cup (35 gr.) granulated sugar
3.5 ounces (100 gr.) mixed dried fruit: coconut, papaya, pineapple, cherries, mango, apples and raisins
1 tablespoon heavy cream
5.3 ounces (150 gr.) dark chopped chocolate

Put the butter in a small saucepan, add the sugar and stir until completely dissolved, and boil. Remove from heat, add the dried fruit mix, get mixed well up and add the cream. Melt chocolate in a double boiler over simmering water. Cover a baking sheet with baking paper, spread on the melted chocolate, and with the aid of a kitchen spatula, create a homogeneous rectangular shape, not too thin. When the chocolate has almost completely coagulated, with the help of teaspoons create small balls of fruits mixture and place them on the layer chocolate layer distancing together properly. Refrigerate about fifteen minutes to completely solidify. With a sharp knife, cut the layer chocolate, getting 15 squares, in a size smaller or similar to the one of the biscuits. Once again, melt the remaining cut out pieces of chocolate in a double boiler over simmering water. Brush the surface of the biscuits with melted chocolate, overlapping the square shapes of chocolate and fruits, cut before, join the two layers and store in refrigerator for about ten minutes.

Scones with feta cheese and olives

Scones with feta cheese and olives
(for 6 pieces)

unsalted butter for oven plate
less than 2 cups (200 gr.) all purpose flour + other for the work surface
1 pinch of salt
3 tablespoons (40 gr.) unsalted butter, at room temperature
1 teaspoon of instant yeast
1.7 tablespoon (25 gr.) pitted black olives
1.7 tablespoon (25 gr.) dried tomatoes
2.8 ounces (80 gr.) crumbled feta cheese
0.4 cup full fat milk + more to glaze
1 generous pinch of pepper

Preheat the oven to 425° F. (220°) and butter an oven plate. Sift flour, salt, pepper and baking powder into a bowl, and stir in the butter, working with your fingertips. Cut coarsely pitted olives and cut dried tomatoes in small pieces. Put in the dough olives, tomatoes, feta cheese and milk, and work it again with your fingertips until the mixture is smooth and homogeneous. Roll out the dough on a lightly floured work table in 1.57 inch (4 cm.) thick rectangle and cut it into 6 square pieces. Place the pieces on the oven plate, brush with milk and bake for about 20 minutes, or until they are golden.

Maccaroni in green sauce (Tortiglioni)

Maccaroni in green sauce (Tortiglioni)
(serves 4)

11 ounces (320 gr.) macaroni (Tortiglioni)
3 small zucchini
2 spring onions
7.054 ounces (200 gr.) peeled beans
7.054 ounces (200 gr.) goat Robiola (or goat fresh cheese)
4 tablespoons heavy cream
4 tablespoons full fat milk
½ glass of dry white wine
1 bunch of basil
olive oil
1 pinch of salt
pepper

Shell the beans. Put them in boiling water for a couple of minutes and peel them. Wash the zucchini, trim both ends and cut into sticks. Fry the onions in a saucepan with 3 tablespoons oil, add the white wine and stir. Combine the beans and zucchini and cook over medium heat for 7-8 minutes, adding a few tablespoons of water, if necessary. Cook pasta in salted water. Meanwhile, melt the Robiola in a large pot, add slowly cream and milk. Drain the pasta “al dente”, pour in the pan with the cream, add zucchini, beans and a pinch of salt. Add ground pepper and flavor with basil leaves. Serve hot.