Two great french pastry chefs Michalak and Felder, for a vanilla treat you can find in all french “boulangeries”: the flan parisien. Here mini flan parisien, but you can use a 7 or 8 inches (20-22 cm) pastry ring, if you want to reply the original shape. For the cake, you need to increase baking time….about 45-50 minutes.
Different ways to have breakfast….. You can drink coffee, tea, cappuccino, orange juice, croissants or bread and butter and jam…… What about me? I drink cappuccino with 3 cookies….. Only recently I begun to prepare french croissant……the typical meal for breakfast….. So…..I had an idea…….To prepare cappuccino french brioches. That’s it: to taste to be dipped, to eat.
When I was a child I spent several years in Puglia on holiday and Taralli (bagels) were my favorite snacks. Only recently I had the opportunity to taste them again, then I decided to try to make them at home. After several attempts, I found my perfect recipe: I replaced a portion of flour with potato starch to give more crispness. Tasty by themselves, perfect with a glass of Prosecco.
Les Macarons, so famous and with a big reputation. What are Macarons? They are meringue cookies sandwiched together, with the most tasteful fillings. Only just a few ingredients to make the perfect cookie. They are not so complicated to make, they are made with Italian Meringue, but some steps have to be very precise and accurate. Even if you need several attempts to get the perfect Macarons, I suggest you, once in your life, to try. Being the second attempt, to make things a little bit easier, they are filled with raspberry jam. Absolutely perfect.
Tasty and crispy puff pastry twisties. Perfect for an aperitif, with finely chopped ham or other ingredients of your choice. To taste with bacon and cheese.
Good and tasty. The special flavor is given by the rosemary in the dough. A simple finger food, perfect for an aperitif or a brunch, perfect for entertaining. The bites can be made in advance, and assembled just a few minutes before serving, leaving you time to enjoy what matters most: your friends.
When I think of Madeleines, I think about a treat. I like to change the ingredients to turn a typical sweet cake in something savory, discovering new combinations and flavors.
Everyone knows about potatoes gateau, or gattò. It appeared at the end of the eighteenth century because of the arrival of Maria Carolina, newly crowned, in Naples. Typical dish of the Neapolitan cuisine, now Gattò is common in many Italian regions, with different interpretations. Potatoes are the common ingredient, but the filling can change according to your taste and imagination. It can be prepared in advance and if cubed, Gattò can be considered as a tasty and singular finger food.
As soon as you get out of the car something special can be smelled in the air. Intense fragrances get mixed with various flavours.Walking around in the splendid village of Bra, between thousands of little stalls, meeting producers and refiners that offer their own products, its a trip at the discovery of the magical world of cheese. Within the many visitors you can meet gourmet experts, individuals with a soft spot for cheese or simply cheese enthusiasts, that here can discover delicious varieties, with antique flavours almost forgotten or new fragrances. Having come back from our visit at the cheese exhibition, with our large load of several rare cheese varieties from all around the world, we decided to suggest a quick recipe, obviously made with cheese: Edamer and Parmigiano.
Paprika Salmon rolls (serves 4) 8 smoked salmon slices 8 slices of toast bread ½ stick (60 gr.) salted butter, softened ½ lemon juice 1 bunch of parsley sweet paprika pepper Wash, and chop parsley. In a bowl stir butter with parsley adding a few drops of lemon juice. Remove the crust from the toast bread, with a rolling pin gently flatten the bread and scatter the butter. Place the salmon on the slices of bread and season with freshly ground pepper and a few drops of lemon juice. Roll the slices to form cylindrical rolls, wrap tightly in a plastic wrap and refrigerate for about an hour. Before serving, remove the wrap, dust the rolls in the paprika making sure the bread is evenly spread, and cut into chunks.