Mozzarella fingers

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- mozzarella feliata aprox. cat degetul de groasa

- faina

- ou batut cu un pic de apa

- pesmet

Se trec feliile de mozzarella prin faina, apoi ou si la final prin pesmet. De 2 ori prin fiecare. Apoi se aseaza pe o tava si se introduc la congelator pentru cateva ore.

Eu am feliat o bucata mai mare in urma cu 1 saptamana si am facut in 2 randuri cateva felii. Congelatul e 'secretul' pentru a nu se topi excesiv (se scurge si asa, dar muuuult mai putin)

Se coc in cuptorul preincalzit la 200° C, cu ventilatie, pentru aprox. 20 minute.

Chai

Ginger
Cinnamon
Kardamom
Turmeric
Black pepper
Cloves
Star Anis / anis seed
Sweetener - agave syrup or honey or...

Boil for 10 minutes
Add milk

Macarons

De la Andreea Roșca

Macarons

190 gr zahar pudra
125 gr faina migdale
35 gr zahar tos
87.5 gr albuș ouă

150 grade cuptor cu aer 14 minute

Ouăle trebuie sa fie neapărat la temperatura camerei

Socată

5 l apă
500 g zahăr
8 flori soc
2-3 lămâi

2-3 zile

Lamn stew

Source: http://www.onceuponachef.com/2012/03/guinness-lamb-stew-with-vegetables.html

Season the meat with salt and pepper and then brown it in batches in a large pot or Dutch oven.

Be sure the oil is very hot and don’t crowd the pan or the meat won’t sear properly. This step is a bit time consuming but important because it caramelizes the surface of the meat and adds wonderful depth of flavor to the stew.

Set the meat aside, then add the onions and garlic to the pot, along with a few tablespoons of water to loosen the brown bits from the bottom of the pan.

Stir in the tomato paste and cook a few minutes more.

Add the lamb back to the pot and sprinkle it with flour, which will thicken the broth as it cooks.

Cook and stir for for a few minutes until the flour dissolves.

Add the braising liquid, which is simply beef broth, Guinness, water and herbs.

Bring the broth to a boil, then cover and simmer for about an hour and twenty minutes.

Add the carrots and potatoes and continue cooking until the meat is tender and the vegetables are cooked, about 30 minutes more. Be sure to stir it a few times so the vegetables don’t stick to the bottom of the pan.

As you can see below, the broth thickens up nicely as it continues to cook. Right before serving, stir in the frozen green peas. They’ll defrost and cook right in the stew.

You can definitely make this stew a day or two ahead, as the flavor only improves. Just note that the broth thickens up quite a bit in the fridge so you may need to add some water to thin it out.

Apple roses

Source: video on Facebook
Apples
Puff pastry
Apricot preserve
Cinnamon
Lemon juice

Leave apples with skin on.
Core the apples and cut in half from top to bottom. Cut each half in very thin slices. Put the apple slices in a bowl with water and lemon juice and microwave for 3 minutes.

Mix the 3tbsp Apricot preserve with 2 tbsp water.
Spread the pastry dough and cut into strips as wide as the apple slices.

On each strip put some Apricot preserve down the middle side. Place the apple slices half overlaping on half of the pastry dough(from the center apricot preserve). Sprinkle cinnamon on top of the apples. Fold the other half of the pastry dough over the apple slices. Roll the pastry with apples and place it in a cupcake tin.

Bake according to instructions.

Sprinkle with power sugar.

BEET, GOAT CHEESE AND WALNUT TART

Source: Gordon Hamersley via Cookstr
Note: Below is a simplified version of the recipe. Find the original here.
Serves 4 to 6

1 recipe tart dough, shaped and blind baked
Yield: 12 ounces, enough for one 10-inch tart or 6 individual tarts

1½ cups all-purpose flour
½ teaspoon kosher salt
10 tablespoons unsalted butter, cut into small cubes and well chilled
4 to 5 tablespoons ice water

1. In a mixing bowl, combine the flour and the salt. Quickly cut the butter into the flour, using a pastry blender or the back of a fork, until the butter pieces are the size of large peas. (Alternatively, cut the butter into the flour by pulsing it 8 to 10 times in a food processor, being careful not to overheat and overmix the butter.)

2. Add the ice water. Using just your fingertips and working quickly, combine the flour mixture and the water. Work just until the water is absorbed. The dough will be ragged but should hold together when you squeeze it. If it seems dry, sprinkle on a few more drops of water. (I had to add a few more tablespoons of water.)

3. Gather the dough up into a ball — it’s fine if the dough does not come together completely at this time. Wrap the dough well in plastic wrap, flatten it a bit, and let it rest in the refrigerator for at least a half hour before rolling. The dough will keep in the refrigerator for up to 2 days. You can also freeze the dough, well wrapped; allow it to defrost for a day in the refrigerator before using it.

4. Preheat the oven to 375ºF. Roll the dough into a large circle — large enough to overlap whatever sized tart pan you are using. Press the dough into the corners and into the sides of the tart pan. Trim off any excess dough. Line the tart with plastic wrap and fill with dried beans or pie weights. Fold plastic up and over to expose the crust. Bake for 20 minutes. Remove from oven. Remove beans from tart.

Meanwhile Prepare the Tart.
Note: This recipe has been slightly modified from the original, which can be found here.

2 to 3 small beets (Note: Since you are roasting beets, you may as well roast a few more. When assembling the tart, I used about 2 heaping cups of diced beets)
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter or olive oil
1 medium onion, thinly sliced
2 tablespoons dry white wine (or Sherry or Madeira — whatever you have on hand.)
1 recipe tart dough (above)
3 large eggs
¾ cup heavy cream (I used buttermilk)
4 ounces fresh goat cheese (I used less. Add according to taste/preference.)
1 cup chopped walnuts (I used less. Add according to taste/preference.)
1 tablespoon walnut oil (Optional — I did not use.)
About 2 tablespoons chopped fresh parsley

1. Heat the oven to 450°F. Wash the beets. Place the beets in a small ovenproof pan (like a brownie pan or a pie plate.) Add water to reach 1/8-inch up the sides. Cover the pan tightly with aluminum foil. Bake until the beets are tender when pierced with a paring knife, about 45 minutes.

2. Allow the beets to cool. (Or not). Rub the skins off of the beets with your fingers, then dice the beets into small cubes. (Be careful, as beet juice can stain counters, towels, and even your hands; you may want to wear gloves for this step.)

3. Heat the butter in a sauté pan over medium heat. Add the onion, season with a little salt, and cook, stirring every few minutes, until the onion is just tender, about 7 minutes. Add the alcohol and cook for another minute, scraping up any browned bits stuck to the bottom of the pan. (Note: I caramelized my onions a bit more — cooked them slowly for about 25 minutes.)

4. Heat the oven to 350°F. Add the beets and onions to the blind-baked tart shell. (Note: I added the walnuts at this step as well, but Hamersley adds them after the tart has already baked for 20 minutes. Your call.)

5. Whisk together the eggs and cream (or buttermilk), season with a pinch of salt and pepper, and carefully pour over the beets and onion, letting the mixture seep evenly into the beets. Dot the goat cheese all over the top of the tart. Put the tart on a baking sheet and bake it for 20 minutes. Sprinkle the chopped walnuts on top of the tart and drizzle the walnut oil over it, if using. Return the tart to the oven and bake until just set, an additional 15 to 20 minutes. Sprinkle the tart with the chopped parsley and let it rest for at least 5 minutes before serving.

Final Notes: If you can roast the beets ahead of time and prepare the tart shell (or make the tart dough) in advance, this tart can be assembled in no time.

Source : http://www.alexandracooks.com/2009/04/02/gordon-hamersleys-beet-goat-cheese-and-walnut-tart/#ixzz3xbYDPBo5