Planters Cheese Curls Australia

Salad Warm goat cheese, Walnuts & Black Truffle Cake Chocolate & Amaretto

This is a delicious and easy appetizer that brings a hint of autumn. I understand that the black truffle is an ingredient rather expensive and not always easy to find, so if you do not have it you can replace it with truffle oil, walnut oil or use.

INGREDIENTS (for two)

• two large handfuls of mixed lettuce leaves (preferably organic)
• Two slices of rustic bread
• A small form of goat
• A handful of coarsely chopped walnuts
• Some black truffle
• 2 tablespoons extra-virgin olive
• 1 teaspoon white wine vinegar
• Sale

Season the lettuce with the oil, vinegar and salt and arrange on two plates, top with a generous handful of chopped walnuts.

Lightly toast the slices of bread, then put them into a pan with a top half of each goat (with the crust side up). It under the grill of a hot oven for 3-4 minutes, or until the goat will be soft, but not completely melted.

Garnish each half with goat half walnuts, drizzle with olive oil, spargeteci on some truffle shavings and serve immediately while still warm.

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This idea came to me because of the need to create a cake for my boyfriend's birthday. Two of her favorite ingredients are chocolate and amaretto, sweet and really like the cold. So, I've included both in the form of the amaretto liqueur and a biscuit I used equal parts of milk chocolate and dark chocolate, along with the mascarpone, to produce a smooth filling. The result is an incredibly rich and indulgent dessert. Probably very suitable for a birthday cake, because we should be allowed to consume this amount of calories just once a year!

• INGREDIENTS 150 g amaretti biscuits
• 100 grams of milk chocolate
• 100 grams of dark chocolate
• 80 g butter 150 ml fresh cream liquid (flat)
• 30 ml amaretto liqueur
• 250 g mascarpone 50 g sugar

Note: Buy the best chocolate you can afford! It's worth it.

Wrap a clean kitchen towel around the amaretti biscuits and cut it into little pieces with the help of a rolling pin. Melt the butter in a saucepan and mix together the crushed biscuits in a bowl.

Using the back of a spoon, spread the cookie crumbs with butter in a pan by a detachable base (also if non-stick, I advise you to cover with baking paper). Then cover it with plastic wrap and transfer it in the fridge for about 20 minutes.

Melt chocolate in double boiler (that say in a bowl placed over a saucepan of boiling water) and let it cool a little. Whip the cream with sugar and add the mascarpone and amaretto. Finally, add the melted chocolate.

Pour the chocolate filling over the biscuit base, upon application evenly with a spatula. Cover with plastic wrap and refrigerate to cool and settle for at least 3-4 hours.

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This is the recipe that lends its name to my blog. Why, you ask (and even if I do not ask, I tell you the same). Because I think that sums up the style of cooking that appeals to me. Homemade and not bought, as there are no shortcuts that can take to make a good cake. Simple, like the few ingredients from which it is made. Passionate, since it is only the passion that you can decide to devote hours to mix, wait patiently for the yeast dough and then bake. Relaxing and comforting, like the delicious scent of warm bread and rosemary, which spreads to the house when my cake is cooking. Finally, satisfactory, as the excitement I feel when I see the happy faces of my family and my friends who eat with enthusiasm.

INGREDIENTS

As you prepare as first un'impasto like pizza, please refer to my post on pizza for the list of ingredients and procedure. This amount of ingredients to produce at least 5 or 6 buns, but if you make less, then dropped the ingredients accordingly. I recommend using at least 500 grams of flour, to make sure that it's worth it. If you advance the buns, you can always put them in the freezer and thaw and warm them a bit 'in the oven just before serving.

Once your pizza dough is ready, just get a bit' (all ' about a large as two fists) and 'sgonfiatela', kneading it for a couple of minutes. While the mix, incorporateci a good pinch of dried rosemary and a couple of spoonfuls olive oil.

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an oblong shape your cake and using a rolling pin, crush slightly. Cover with a clean, damp kitchen towel and let rise again for about 15 minutes. Once past this time, create small creater on its surface using your fingers, then sprinkle with plenty of olive oil and sprinkle with sea salt to natural and fresh rosemary leaves.

Bake in the oven pre-heated to 200 ° C for about 15 minutes, or until browned but still quite soft (do not cook it too long or become dry and 'biscuit'). A tip for how to check whether or not cooked inside: Tap with your finger on the bottom of Focchi. If you play a blank, then it is ready. Sprinkle with additional oil and serve while still warm, accompanied by cheese, meats, olives or whatever you prefer.

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Rosemary Focaccia Pizza (Grilled Eggplant & Speck, Margaret) to

No need to show, for the pizza! What more can I say except that it is one of the dishes that allow you to unleash massive creativity. You can use a little 'all you want as a condiment, and you can prepare a basic or high-end, crisp or soft. I'm not a purist with regard to the pizza experience with the flavors and find the combination that fits suits your tastes. Here's mine!

INGREDIENTS (about 5-6 large pizzas)

• 600 grams of wheat flour
• 100 grams of durum wheat
• 1 ½ teaspoon baking powder Dry
• Pinch of salt Pinch of sugar
• Lukewarm water

Put flour in a large bowl, mix together. Make the fountain (that is, a hole the center of the flour) and put in sugar, salt and yeast. Add a little warm water and using a fork, incorporateci flour. Continue to do this is to say, gradually add water and stir with a fork until all flour is incorporated and has formed un'impasto will be hard enough to be removed from the bowl and working on a surface (formerly floured). If the mixture is too wet, add in the other flour if it is too hard, then moisten with a bit 'of water.

Knead for 10-15 minutes, folding the dough over itself, until it will reach consistency is smooth and elastic.

put it back into the bowl (flour it a bit 'as necessary to prevent sticking to the edges ), cover with a clean, dry and wet and let it rise for at least a couple of hours. If you have mixed well, doubling its size.

Preheat oven to 220 ° C. Take some 'of the dough and' sgonfiatela ', kneading again for a couple of minutes. Then using a rolling pin, roll it out, making fine or thick depending on your preference. Of course, keep in mind that the thicker, the longer it will cook more and gain a consistency similar to bread. Personally I prefer a base rather late (but definitely not transparent, as we are saddled with some restaurants that pull you save!).

Now stretch the tomato on your bed. I like to use the past or organic canned tomatoes into small pieces, then go to drizzle with olive oil, oregano, pepper and salt. Add the other ingredients for the dressing of your choice (except the mozzarella, and put it where the pizza is almost ready, going back for about a minute in the oven). My oven is very powerful and each pizza takes about 7-10 minutes to cook. In the past I have however used kilns employing up to 20 minutes to cook a pizza, so keep an eye on your to understand what the timing.

This evening, I used the following ingredients for seasoning: tomato, mozzarella , grilled eggplant (which I myself grilled and then marinated in garlic, olive oil and oregano) and bacon for the first: and tomato, mozzarella, capers and fresh basil for the second.

Finally, if you have the dough you forward, remember that you can freeze it without problems, and can prepare a beautiful oven-fresh pizza for dinner during the week. What a delight!

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Crostini Porcini Mushrooms Italian Style Tomato Soup

It concludes the trilogy with a Tuscan gem: the fresh porcini mushrooms. At least once in your life, you should try this delight full of umami. When they are fresh, the mushrooms have a flavor reminiscent of moss and rain: close your eyes and you'll feel the shady forest chestnut trees in the mountains of Tuscany. Bliss! One bite will suffice to show why they are so expensive. I am so lucky to have an uncle (Nedo), which is the seeker of mushrooms since he was a child. He knows the woods surrounding his house inside out, and when it rains, gets up early in the morning and sifts through the woods, coming home with something like 30 pounds of mushrooms. It is no exaggeration! A beautiful thing it does is that he never uses plastic bags when collecting mushrooms, put them all in the wicker baskets, so that the spores can fall freely to the ground as he runs through the woods. New born then mushrooms, making stocks and inexhaustible collection sustainable. This recipe is from my mom.
INGREDIENTS (about 10 croutons)

• 6-7 large mushrooms (cleaned with a damp cloth, and trimmed the stems) 2 cloves garlic
• Extra-virgin olive
• A handful of fresh chopped parsley
• Half a glass of white wine Salt and pepper

First of all, here are some photos that give an idea of \u200b\u200bthe beauty of these fungi.

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OK, we've seen enough!

Cut mushrooms into thin slices (including stems). Use a sharp boxcutter, so as not to disintegrate the delicate chapels.

Finely chop the garlic and cook over low heat with the parsley, in 4-5 tablespoons of olive oil. Add the mushrooms, raise the heat, transfer the wine and cook for a couple of minutes, or until the mushrooms are wilted. Do not cook them in excess! Season with salt and pepper, then cover with a lid to keep warm.

Toast 10 slices of bread of good quality (I used sesame seeds) and disponeteci over hot mushrooms. Serve the croutons immediately.

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As a second recipe from the series "The Culinary Company in Tuscany," I present to you a soup that is essentially the summer on a plate. In Italy, the tomatoes are in abundance and are ruby \u200b\u200bred, juicy and above all super-cheap in the summer. Consequently, make this soup as a first offers an alternative to the usual pasta with tomato sauce. Like the previous one, this is a recipe of my father, who has a turn learned it from my grandmother.
INGREDIENTS (serves 4)

• 6 large ripe tomatoes (I used the quality Costoluto Fiorentino but also S. Marzano are ideal. If you use the latter, there will take about 12)
• 160 grams of noodles soup (for example, "Tempestini" De Cecco) 1 large potato
• A red onion and sweet (like those of Tropea)
• Extra-virgin olive oil Salt
• grated Parmesan cheese to serve

Finely chop the onion and transfer it into a pan with high sides. Add olive oil and sauté over low heat, until it is almost transparent and brown.

Wash the tomatoes, then boil (the water should completely cover) for 5-6 minutes, or until they are soft but still intact.

When the tomatoes are ready, pass to pass directly into the vegetable pan with the onion. Discard the skin of tomatoes. If you do not have a passport vegetables, then hand-peeled tomatoes (which should be quite easy as they are now cooked) and mix the pulp in an ordinary kitchen blender, then add it to the pot. Season with salt and pepper.

Add 5-6 ladles of liquid from cooking the tomatoes and simmer over low heat. Meanwhile, peel and then diced potatoes, and place it in the pot. When the potato is almost cooked, put even the pasta and cook according to the times indicated on the package. Add more boiling water if necessary, but keep in mind that the final consistency of the soup should be thick and creamy.

As soon as the pasta is cooked, season with salt if necessary and serve immediately with a generous grating of Parmesan cheese.