Sunday, May 25, 2014

RUBY-RED PLUM AND AMARETTI CRUMBLE - Nigellissima - BBC Food




Ingredients

        100g/3½oz amaretti biscuits (crunchy)
        30g/1oz unsalted butter
        1kg/2lb 4oz red plums, quartered if large, halved if small, stones removed
        2 tablespoons sugar
        ½ lemon, zest and juice

For the crumble topping

        150g/5½oz plain flour= 10tbls
        1 tsp baking powder
        100g/3½oz cold unsalted butter, cut into small dice (one stick minus one tbs)
        3 tablespoons sugar


ROMANIAN "COZONAC"/.italian PANETONE/ best recipe for bread machine, or oven (your choice)



 Romanian "cozonac" is very similar to Italian "panettone" but is not the same. I was looking for a recipe to be successful, fluffy, eventually bread machine and I was trying many, many recipes, from cook books, my mother, my friends....

This recipe I found from internet from a Community of Romanians in Manitoba, and it exactly as I would like to be a perfect "cozonac": fluffy, light weight, very tasty as I remembered as child growing up in Romania.







Ingredients


• 2 teaspoon yeast

• 3/4 cup sugar

• 1 cup warm, (scalding) milk

• 3 cups all purpose flour

• 3 yolks room temperature

• pinch salt

• 4 tablespoons (1/2 stick) unsalted butter, room temperature

  My NOTE: all these 4 spices we use in Romania, but you can use the spices that you like.

• 1 teaspoon rum  (optional)  

• 2 teaspoon vanilla extract (optional)

• 1 teaspoon lemon zest, (optional),  I use organic lemons  

• 1 teaspoon orange zest (optional), I use organic oranges  



Direction:

MY NOTE: First gather all the ingredients: all the quantity and all requirements of ingredients:  example: eggs and butter should be at room temp, let it sit on the counter few hours before starting;  zest of an ORGANIC lemon and an ORGANIC orange, and so on.

WALNUT TORT WITH RASPBERRY MOUSSE (tort de nuci cu spuma de zmeura)







Dough ingredients:

8 tablespoons fine grind walnuts = 2 cups (loosely packed)
2 cups flour
11 tablespoons (=1 Stick+3tablespoons) of unsalted butter
2 yolks
6 tablespoon sugar  
¼ tsp baking soda



Mix every think and make dough that we divide in 3 parts, to bake 3 sheets.





Each part will be stretch on a buttered, floured, on the spring form pan, or a pizza pan.
Bake for 15 min, at 350F.


LINZER TART

As a child my mother would make this tart and she was very happy to tell us that is a very famous Austrian tart  named after the town...