Cherries in Chianti Classico – Ciliegie al Chianti Classico
Music: Strawberry Wine, Deana Carter. As a teenage girl, I also used to spend summers in the countryside with my grandparents. We didn’t drink strawberry wine – nobody does here in Tuscany – but my granma always cooked cherries in a syrup made with chianti classico and sugar that I just loved. The boiling went on and on for hours and my sister and I, who could not wait that long, ate the cherries directly from the pan, when it was still on the stove. It is the simplest of foods, but it always brings such sweet memories. Hope you like it.
cherries 1 kg
chianti classico 1 bottle
5 Tsb sugar
Place the cherries in a big pan, add the sugar and the wine. Set on high heat for five minutes, mixing well. Then bring the heat to real low and let cook until the syrup is reduced. Serve warm or cold on its own or with ice-cream.
Aniseed Brioche – Brioche all’Anice
Music: Tortured, Tangled Hearts – The Dixie Chicks. I made this brioche (using Pierre Hermè’s recipe – you can find it in this wonderful blog) for a friend of mine who had love troubles. She’s a big fan of this Tuscan traditional cake, which I also love, and because Easter is gone and you can’t find it anymore, I decided to make it myself, at home. I made a simple brioche and add some anise seeds. Next time, I’ll try it with a little lavander, too.
Lemon, Polenta Cake – Polentina al Limone
Music: Fields Of Gold, Sting. A butter yellow cake to be packed in your picnic basket as the days get sunny and warm. A slice of it, and we’ll forget the sun in his jealous sky as we lie in fields of gold.
180 gr sugar
180 gr butter
200 gr polenta
50 gr flour
2 organic lemons, juice and zest
1 tsp baking powder
Beat the butter with the sugar, then add the eggs (one by one, mixing after each addition), the lemon juice and zest, the polenta, the flour and the baking powder. Pour into a well-greased mould and bake at 180° for about 45 minutes.
Incursione italiana in onore della Bene, che voglio ringraziare per questo graditissimo premio! Passate a trovarla nel suo dolcissimo blog e non dimenticate di provare il suo leggendario cheesecake. IMBATTIBILE!!!
I miei cuoricini vanno ad alcuni blog che sono ormai entrati nella lista delle mie letture quotidiane: Symposion, dove trovo sempre un sacco di spunti interessanti – soprattutto quando sono a corto di idee per le mie amiche veg (grazie Gio!), l’Esterina, un blog dalle fotografie irresistibili, e Tocco e Tacchi della bravissima Chiara, mio punto di riferimento per i lievitati, la cucina di mare e tanto altro ancora!
Ecco le regole:
Questo premio ha lo scopo di far crescere i nuovi blog, cercando di dar loro più visibilità nel web.
Ci sono solo 3 regole da seguire:
1) Accettare il premio e scrivere un post nel proprio blog
2) Scegliere dai 3 ai 5 blog che seguite e che siano nati da poco o abbiano meno di 100 lettori fissi e comunicare loro che hanno vinto
3) Linkare il blog della persona che ve lo ha inviato.
Breakfast Tarts – Crostatine da Colazione
Music: I Don’t Like Mondays, The Boomtown Rats. If there is something positive about Mondays is that I can get my hands on cakes, biscuits … I made during the weekend. These little tarts keep up to one week, they can be filled with anything you like (from yogurt+granola to home-made jam, from preserved fruit to chocolate spread) and will make you run into the kitchen as the alarm starts ringing. And, most importantly, they will make you love Mondays.
310 gr flour
2 1/2 tsp baking powder
1 pinch salt
200 gr butter
320 gr hazelnut chocolate spread (I used this one here)
100 gr brown sugar
2 big eggs
2 Tsb milk
home-made granola (recipe here)
Cream together butter, chocolate spread and sugar. In another bowl, mix flour, baking powder and salt. Add the butter mixture to the dry ingredients. Place in the fridge 1 hour, then lay the dough and cover a few tart moulds. Bake at 190° C for about 15 minutes, then let cool completely. Serve with greek yogurt and granola or with anything you like.
Blueberry Clafoutis Muffins – Muffins tipo Clafoutis ai Mirtilli
Music: Ain’t Nothing ‘Bout You, Brooks & Dunn. These soft-centred, juicy cakes taste like a clafoutis and look like a muffin. Fruity and silky, they are the perfect match for Brooks & Dunn song. Recently, even Taylor Swift covered it – she’s not Brooks & Dunn, but I think she was pretty good anyway.
100 gr flour
140 gr milk
10 cl cream
50 gr brown sugar
In a bowl, mix the flour with the eggs, beating after each addition. Add the milk and the cream. Pour 1/3 of the mixture into well-greased muffin cups, then place in the freezer for 1 hour. Afterwards, place a spoonful of blueberry jam on each muffin, and cover with the remaining mixture. Bake at 200° C for 10 minutes, then sprinkle with granulated sugar and serve warm.
Kale Bread – Pane al Cavolo Nero
Music: You Said Something, PJ Harvey. Bread, the simplest of foods, made special by an unusual ingredient you weren’t expecting. Just like words said on an ordinary day that come out like a revelation, totally unannounced. One in the morning and you said something that I’ve never forgotten. You said something that was really important.
Flour 250 Gr
EVO Oil 1 Tsb
Butter 50 Gr
Kale 130 Gr
Fresh Yeast 12 Gr
Warm Water 150 Ml
Salt 1 pinch
Sugar 1 pinch
Sunflower seeds (optional)
Boil the kale in salted water for 5 minutes, then reduce to small pieces and fry in a pan with oil and butter for a few minutes. In a bowl, mix the flour and the kale. Add the fresh yeast (melted in the warm water), the salt, the sugar and mix well. Let rest for 1 hour, then work again and divide the dough into 2 logs. Let rest for another hour. Top with some sunflower seeds if you like and bake at 200° C for 20/25 minutes.