Homemade Baked Spinach Crespelle

Ingredieants :

Crepes:
2 L of fresh milk
600 g flour
3 eggs
300 g spinach puree
½ teaspoon pepper
1 teaspoon salt
Bechamel:
1 L of fresh milk
80 g flour
80 g unsalted butter
½ tsp pepper
1 teaspoon salt
Fields:
Bechamel Sauce 300 g
100 g porcini mushrooms, chopped, sauteed
50 g fontina cheese, grated
½ teaspoon pepper
1 teaspoon salt

Method:

* Crepe: Stir the flour and eggs with spinach puree until blended.
* Pour the milk while stirring gently until smooth.
* Store in the refrigerator for 1 hour.
* Heat the omelet pan 20 cm. Make the dough into a thin omelet-omelet.
* Remove and set aside.

Bechamel:

* Stir the flour and butter until blended.
* Heat milk, add pepper and salt.
* Enter the flour mixture and butter.
* Stir over a small pie until thick and smooth.
* Add pepper and salt, stir well.
* Cool and strain.

Completion:

* Heat Bechamel sauce with cheese and mushrooms until cheese melted.
* Remove and let cool.
* Fill crepes with the batter Bechamel. Fold into quarters.
* Arrange the crepes in a heat resistant container.
* Flush with Bechamel sauce.
* Bake in a preheated oven 180 C for 20 minutes.
* Lift. Serve warm.

Espresso Donut

Ingredients :

-1 / 4 cups all-purpose flour

2 tablespoons all-purpose flour, for dusting work surface

1 tablespoon baking powder

1 teaspoon baking powder

1 teaspoon powdered buttermilk

3 / 4 teaspoon cinnamon

1 / 2 teaspoon salt

2 / 3 cup milk

1 / 4 cup unsalted butter, melted

1 / 4 cup instant coffee powder

2 large eggs, lightly beaten

3 / 4 cup sugar

1 teaspoon pure vanilla extract

5 cups vegetable oil for frying

1 cup creamy frosting

Donut cutter

Cooking Thermometer

Frying strainer (optional)

How to Make :

1. (1) In a large bowl, combine the flour, baking soda, baking powder, cinnamon, powdered buttermilk and salt. Set aside.

(2) In a small bowl, mix together milk, butter and espresso powder. Stir until dissolved. Reserve.

2. Beat the eggs, vanilla and sugar, 2 minutes or until thick in a large bowl.

Flour and milk mixtures alternately take (the # 1 and # 2 entries created in step 1) into the egg mixture with a wooden spatula until completely combined.

Cover the bowl with a lid or plastic wrap. In the refrigerator for 1 hour.

3. Transfer the cooled dough from the refrigerator and place on a floured flat surface.

Flour the dough and roll it flat with a pinwheel to about 3 / 4 "thick sheet. By using a donut cutter to cut out the dough, about 3" in diameter each.

4. Transfer the dough to cut a non-fat baking sheet. Gather dough scraps, re-use and re-roll dough and repeat the recycled cutting donuts with a donut cutter until all dough is used. Or hold down the scraps and roll them into 1 "size balls to make donuts (the hole).

Place a cloth on top of the tray cover and cool donuts for 45 minutes in the refrigerator.

5. In a large wok or heavy deep-sided non-stick skillet, pour 5 cups of vegetable oil and heat until the oil temperature 355 degrees F (using a thermometer).

Fry the donuts in a colander (recommended) at once. Doughnuts will expand into the hot oil, so keep some space. Fry each for about 3 minutes per side or until golden brown. If your donuts made from the leftovers, fry them also use this section as a guide.

6. Using slotted spoon to drain and cool donuts on a wire transfer. Repeat until all the donuts are fried.

Once cooled, top with creamy icing donuts, sprinkle with cinnamon (optional). Serve while fresh.

Blueberries Butter Milk Smoothie

Ingredients :

1 ripe banana, peeled and sliced

1 / 2 cup frozen blueberries

1 tablespoon granular sugar

4 ice cubes

1 cup buttermilk

Mix all the ingredients and serve immediately in tall glasses

Mini Pizza

Ingredients:
1 recipe pizza dough
1 tomato sauce recipe
4 medium tomatoes
1 jar mushrooms
3 large onions
150 g salami
200 g cheese
extra:
oven

Preparation:

A :

Make the pizza dough and tomato sauce according to the basic recipe. Roll out the dough to a 2 mm thick flat piece and insert a glass circles. Let them continue to rise on a baking sheet move the camera for a photo image of mini pizzas. Fry the sliced ​​onions are almost done with salt.


B :
Preheat oven to 250 ° C (fan oven 225 ° C).
Put the tomatoes in boiling water 10-30 seconds, peel and cut them into slices. Let the pot drain mushrooms and grate the cheese.
Brush the pizza rounds with a little tomato sauce. Top them, at random, with sliced ​​salami, tomato paste, fried onion rings and mushrooms clean. Divide the grated cheese to pass on the camera for a photo image of mini pizzas.
Bake the mini-pizzas in the oven for 12-15 minutes over

Celery Zuppa Soup

Ingredients:
1 / 2 celery bush
1 potato
25 g butter
1 / 2 liter beef broth
1 / 4 red bell pepper
coffee cream
pepper, salt


Preparation:
Clean the celery stalks and cut into thin slices.
Peel the potatoes and cut into cubes.
Heat the butter in a pan and fry the potato and bleeekselderij briefly.
Add the broth and cook soup gently in about 20 minutes until tender.
Cut the peppers into thin pieces.
Puree the soup in a food processor or blender and make a season with a dash of coffee cream, salt and pepper. Stir in the pepper pieces into the soup.

Pasta - Spaghetti Pasta with smoked mackerel

Ingredients

- 2 red peppers, chopped
- olive oil
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1 can tomato paste (40 g)
- 300 g whole wheat spaghetti
- 400 g smoked mackerel, cut into strips


Preparation:

Bake in a large pan red pepper gently 2 minutes 2 tablespoons olive oil. Add the onion and cook gently 2 minutes. Add the garlic and cook gently 1 minute. Add the tomato puree and stir well. Add some extra olive oil or water and sprinkle with salt. Cook the pasta in salted water until al dente. Drain the pasta and stir into the tomato sauce. Arrabbiata Divide the pasta among four soup plates and place the mackerel on top.

Pasta - Fusilli with artichokes

Ingredients

- 1 lemon, halved
- 1 clove garlic, crushed
- 2 tablespoons extra virgin olive oil, plus extra for serving
- 4 tablespoons dry white wine or water
- 8 narrow, artichokes or 4 large artichokes
- 375 g fusilli, penne, rigatoni, or Maniche Mezz


Preparation:

* Fill a bowl with water and squeeze the juice of the lemon protrude.

* Put each artichoke, cut the bottom of the stem and peel than in the dark, tough skin of the stem. Break off outer leaves until you reach the soft, yellow, purple sheets come. Keep a small sharp knife in one hand and an artichoke in the other and turn the artichoke against the knife, leaving the blade with each turn is raised, so the artichoke a ball shape. Remove any tough parts and cut points to only the edible parts remain.

* Cut the artichokes in half lengthwise. Cut each half into slices of no more than 1 cm wide at its widest point. (Cut narrow, if used in artichokes lengthwise into quarters.) Using a spoon or knife hay (the hairy part of the heart). When you do an artichoke is ready once the artichoke in lemon water to prevent discoloration.

* Heat 2 tablespoons olive oil in a large, deep skillet over medium heat.

* Add the garlic and cook with occasional stirring about 2 minutes until the garlic is golden brown. Spoon the garlic with a slotted spoon and discard the garlic away.

* Place over high heat a large pot three quarters full of water (at least 4 liters) to a boil. Do while the water comes to boil the artichokes in skillet over medium heat.

* Season to taste with salt and pepper and leave with occasional stirring about 10 minutes until crispy and brown and begin to cook. Turn the heat very low. Add the wine and put the lid on the pan. Leave with occasional stirring about 25 minutes or until completely cooked artichokes.

* After waiting about 15 minutes when half cooked artichokes 1 tablespoon salt and the pasta in the boiling water and stir the pasta cooking the first minute and then occasionally. Take the fit when half cooked cover the pan with artichokes.

* Spoon a ladle and let it evaporate pastakooknat. Spoon half ladle of broth and let it evaporate. Keep up with water and add each to evaporate until the pasta is tender bite. Break also with a wooden spoon the artichokes into wedges. (Do more pastakooknat with artichokes in the pan if not done enough with the wooden spoon to break into segments. Put the lid on and cook until fully cooked.)

* Cook the pasta according to package directions. Drain the pasta, but let there be some adherent water.

* Add the pasta to the pan with artichokes and remove from heat. Good scoop.

* Divide the pasta on warmed soup plates. Drizzle with olive oil and serve immediately.