Whatever Happened To Annabel Chong?

DIPLOMATIC "MY WAY"

Still using the mixture of the gateau savoie, I made a diplomat of Srta.

Instead I used the round cake pan a rectangular, I baked the cake, I left to cool and then I cut in half (because otherwise the diplomaco I would have been too high).

I took a half, I brushed with a little 'sugar and water and I spread with custard (pastry or above ???), I put the strawberries cut into small pieces and above I still nestled in the puff pastry I did bake at 180 for 20 minutes.

A generous dusting of icing sugar, a few leaves of mint or lemon balm and voila!

good dessert for all / and!

salamander

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GATEAU SAVOIE

Here ua recipe taken from the basic recipe ka.

for those who had the big book in the kitchen can be found on page 155. on those who have received the "Volume", you dose and procedure:

for 10 people

preparation: 10 minutes

cooking: 30 minutes

250 gr sugar

5 eggs 2 tablespoons water

a pinch of salt

100 grams of flour

100 gr potato starch

preheat the oven to 190 degrees. put sugar in a bowl and add egg yolks and 4. pour a tablespoon of water and mount speed for 1 minute. increase speed to 6 and continue for 1 minute (I mounted a 6-speed for 4 unused so that the mixture swells dramatically).

mount the egg whites until very firm in another bowl.

incorporate the mixture of egg whites, taking care to stir from bottom to top with a wooden spoon.

sift the flours and add the mixture until smooth.

Butter a round pan with a diameter of 20 cm, pour the mixture and bake for 30-40 minutes ..

Tampa Bay Buccaneers Snugli

Pachino stuffed with broccoli, fried in batter with sesame

ingredients for 10 people:

500 gr cherry tomatoes

500 grams of broccoli (or less)

60 grams extra virgin

yolks 150 grams (about 6)

250 g egg whites (about 6 and 1 / 2)

30 g sugar

180 gr flour (+ one for the breading)

100 gr sesame seeds (even more)

lt 1 Peanut oil

salt white pepper fresh

clean, wash and dry the tomatoes, cut in half horizontally without, if possible to separate completely, and still doing so to leave any meta 'paired with its own, empty them of their contents with a dig and allow you to lose water tipped a tray covered with paper towel for an hour

Peel the broccoli, wash them well and keeping only the tops

throw in plenty of salted boiling water ( the salt helps set the color) and cook about a minute 10/q15 until they are soft but not undone

still warm blend the broccoli with salt, pepper and oil until creamy smooth, cool, place in pastry bag and keep refrigerated if

when the tomatoes are ready to mount the egg yolks and sugar with a whisk starting with 2 speed and reaching up to 8 for about 10 minutes, until they are almost white, then transfer to a large bowl

mount egg whites, always with the whip at speeds from 2 to 10 for 4 or 5 minutes, until it forms a very dense snow (the chef has put a pinch of salt, but I follow the theory of Bressanini and I avoided!)

add half 'of the whites of the assembled egg yolks, stirring gently from bottom to top with a spatula until they are well blended

gradually add the sifted flour to the mixture, then stir in the other half 'of the egg whites

with the pastry bag to deposit the filling in one half of the tomato filling concave and forming a little hill, trying to close so that the filling and secure with a toothpick comes out

pour the sesame seeds in a pot and the flour in another

taking the tomatoes from the toothpicks, dip them one by one before nella farina, poi nella pastella (sgocciolandoli bene in modo che siano rivestiti in modo uniforme) e poi nei semi di sesamo, depositandoli delicatamente su un vassoio pulito

portare l’olio a 190°, immergervi i pomodorini e e far dorare bene da tutti i lati, scolare su carta assorbente, spolverare con un po' di sale e servire caldi

(con la stessa pastella abbiamo anche fritto delle alici crude, dei mucchietti di barbe di frate e delle foglie di basilico, ma va bene anche per foglie di salvia, bastoncini di zucchina, olive infarinate, cime di broccolo o di asparagi lessati, gamberetti, sliced \u200b\u200bapples or bananas (to be passed later in the sugar) and so on ... We also made one of the fritters batter, pour a hot oil!)

Acquaviva

Design Your Own Tombstone

first meeting!

I the place of the meeting here it is:

better so we could not go!

The menu we were served by the chef know him:

Finger food

Focaccia soft semi the olives

Sushi Mediterranean with pesto and marinated anchovies in salt

brise tart with ricotta di capra, barba dei frati e pomodorino candito

Pachino farciti  cream of broccoli and fried in batter with sesame seeds

First course - asparagus ravioli with prawns and their broth

Dessert - cup of strawberries in spiced syrup handsomely or with vanilla cream gratinat to

Friandise -  Frollini  con copertura  chocolate

... but you miss everything else !!!!! ;-)

The day starts at 14.30 and 15, when gradually all come / s begin to associate names and faces ... then comes the chef, Renzo Snow (who was at Milan's Teatro 7 already knows), and explains how the day will take place, how to make the recipes, the critical points and peculiarities.

We divide into groups ... really only need two recipes two components and the sushi and ravioli, otherwise everyone realizes something more or less from top to bottom.

The plates were assigned:

Focaccia - Evelyne

Sushi Mediterranean - Roberto & Paola

Tartlets brise - Cinzia

Pachino - Annalena

Ravioli - Marcella & Carmen

Strawberries - Elisa

Shortcake - Angel

To be fair only a few have done only what was given, the others have helped where they could, but this scheme may be useful for any specific questions ....

From then on everything was a whirl of smells, tastes, words, jokes, dishes, pots and tools to clean, followed step by Renzo us step was always ready to give directions, assist those who seek help, give unsolicited advice ....;-) is a really nice person, very approachable, in short it was perfect!

A very interesting aspect is the technical one: in addition to being followed in the execution of specific recipes, with Renzo we also learned some interesting "tricks" such as the perfect cleaning the anchovies and prawns, the fixing of the bright green color of blanched vegetables, the removal of land from the monk's beard , the binding of the asparagus for cooking, folding the sheet for the dumplings and their packaging without air bubbles and irregularities ... or even as a pucca cookies in melted chocolate without stain to be everywhere! Are things that unfortunately you can not grasp the simple reading of recipes ... and this is indirectly an incentive to participate all at the next meeting!

Cynthia (aka Salamander) and Andrew (his partner) were very welcoming, helpful, have also solved the last-minute emergencies and have always had smiles for everyone / e. .. perfect too!

The dinner was a celebration of praise, of pleasurable sensations, aromas and flavors that you do not expect ... dishes that have been astonished to think more strawberries and sushi, they have scents, unexpected and simply heavenly, and the ravioli were delicious, but the stuff of Christmas lunch for the time it takes to prepare (!), it must be said, however, that nothing was left to chance and nothing had to be discarded all the dishes had their special (I think even the tarts with beards ... but goodness!) e. .. in the kitchen do not throw anything, because we were able to make full use of each component of expenditure .

And then, thanks to the intolerant, everyone has discovered the goat cheese, flour Kamut ... and I seem to have been well appreciated!

What more? the day was fantastic, full of ideas, doubts dispelled, the interesting people you'd have time to talk a little bit more, but unfortunately it is not the place nor the time ... I think we all brought home a great feeling nice to have spent our time well ... un'unica nota: ci è mancato il tempo di socializzare un pochino di più, al prossimo incontro dobbiamo prevedere anche una mezza giornata ludica!!

Beh... adesso ci aspetta l'organizzazione del prossimo raduno, abbiamo in lista un incontro a Bolzano, al quale Marcella e Carmen stanno già lavorando e, forse, uno in Toscana/Liguria!!! Si facciano avanti altre candidature, ma sappiate che la lotta sarà feroce!!!! ;-)

great demand and also a symbolic picture of professionalism that distinguishes some people .... (Ehm!)

the next!

evelyne & Annalena have edited the text, photos and elisa salamander has coordinates (and this is unbelievable!)

follow the other pictures and recipes!

Evenflo Simplestepextension

Quiche Muffin

relaxed in return for a week, after cooking with the group on Saturday and entertain you while waiting for our guide ... which obviously will not delay us too long to get lynched otherwise ... quiche here is a new (for me yet to be published) ... whose work the dough with the planetary, with the cook on the other hand we have agreed that yes, you can easily do by hand, but as well when you are done with the planet!!

doses of the mix are a couple of small quiches for the cover. They are two different bodies to be joined together

for the first mixture

150 g Spelt wholemeal flour

150 grams of goat butter

(1 pinch of salt if you use a goat butter or a little salty normal butter)

Making the fountain with the flour, the center put the butter cut into cubes and salt. Working with a knife and then with your hands until a soft dough (I used the planetary shift from high speed 1 to 2 ... the time is longer than usual but it's worth it!)

for the second mixture

150 g wholemeal flour Spelt

2 eggs

10 grams of yeast

30 grams of goat milk

Dissolve yeast in milk warm. Working together the flour, beaten eggs and baking powder until the dough is sticky (in this case I used the planet, gradually shifting from speed 1 to speed 4).

Combine the two mixtures very quickly to get an elastic dough.

Allow to rest in refrigerator for about an hour.

for the filling

5-6 leeks 1 pound of sliced \u200b\u200bbacon spread

150 g Emmentaler type cheese (or fresh goat cheese in my case)

2-3 eggs

a cream (or 100 grams of goat cheese and a little milk goat in my case)

oil, salt, pepper and nutmeg

Clean leeks and cut into rounds, then let them seasoning in a pan with oil, salt and pepper, and cook them very low heat.

Cut the cheese into thin, almost transparent, except that 2 tablespoons cheese.

Apart stir together the cream (or cottage cheese + milk), eggs, some grated nutmeg, salt and pepper until a smooth cream.

Spread a little more than half and half pastry foderateci a baking sheet covered with parchment paper, and then a layer of cheese, a belly, a leek, and finally pour the cream and distribute evenly.

Fold the edges of the quiche slightly inward, or if you prefer, cut like the pan.

Bake at 200 degrees for 25-30 minutes or until the surface will begin to brown.

Half sheet that advances can be frozen and used for other preparations, preserved its characteristics without any problem (thawing and then in half a day at room temperature).