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avocado soup and lemon poppy muffins


Photos: Mercedes Monti
On Saturday we celebrated the birthday of my daughter, who served two years. As you can see in the picture, wanted to try everything I cooked for the big day. The lemon poppy muffins were one of his favorite snacks, so I decided to pass on this recipe.
The sticks with the animals that match the pirotinos I bought on a trip and thought about the birthday. They are brand Meri Meri, but I think that here they do not sell.


450 grs.
self-rising flour 200 grs. sugar 1 pinch salt

200 grs.
butter 3 eggs 240 ml milk

Juice and zest of one lemon
3 cds. poppy seed

Place into a food processor with the paddle electric mixing (not sharp) butter, milk, eggs, juice and lemon zest. Process. Add dry ingredients (flour, sugar, salt and set seed), previously screened. Press the button a few times to integrate everything but beat.
Preheat oven to 180 ° C. Meanwhile, spread the mixture evenly into 12 muffin cups coated with pirotines muffin. If you do not have molds, they can do is put pirotinos stacked in threes. In this way hold the mass without the need for a mold.

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Noma


Photos: Culinaire Saisonnier and Mads Damgaard.
" On 26 April, the restaurant Noma, Copenhagen , jumped to number one ranking by the magazine Restaurant, and so moved from the top of world cuisine to El Bulli Catalan Ferran Adria.
René Redzepi, chef and one of the owners of Noma, Nordic cuisine reinterprets a supernatural approach to the plants that has as protagonists. In their dishes using only seasonal ingredients from the five Nordic countries: Denmark, Sweden, Finland, Norway and Iceland.
son of a Macedonian taxi driver and a maid Danish, came to the kitchen by chance, at fifteen, when he entered a cooking school just go to a friend. He continued his education at prestigious three-star Michelin restaurants, including El Bulli, where he acquired was not the techniques of molecular cuisine made famous by Adrian, but the freedom to break rules.
returned to Copenhagen, opened in 2003 and signed Noma, next to major Scandinavian chefs, the manifesto of the New Nordic Kitchen, which is characterized not only by the freshness, simplicity and purity of their regional foods free of artificial ingredients, but "Besides being healthy, nutritious, and ethics, and who cares about ecology and fair trade ."
This text is part of a note I wrote for the magazine for you, and that was published on 13 August. Since there is not got online to blog, but I was wanting to put something here about this restaurant so far for us, which touts a food talks a time and place. That is, only dishes I could eat at that place in the world at that time of year, which places it in the opposite path to globalization. Still, the chef concedes that there are two products you use in your restaurant that occur outside the Nordic region: coffee and chocolate.

Photo: gentilieza DeliciousDays
When I saw this week's interview on the blog Redzepi Delicious Days occurred to me to put this and other links (they are in English) with various media interviews that he did this young chef before and after having reached the top of the ranking, where it has some of us what this cutting-edge cuisine.

Delicious Days

ABC News

The Guardian

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chocolate tarts and ginger poached egg with asparagus


Photos: Mercedes Monti
As I mentioned last week, was wanting to make something with chocolate and ginger. By then he had in mind these tarts, which are filled with nothing but a chocolate ganache to which I added a little grated ginger.
so I did a first round and took a couple of pieces of ginger polished thinking of giving only an eye-catching detail. But when I tried I realized that these chips could provide more than just a flash of coquetry. Therefore in the second set I decided to add some at the base of the tarts, which are not seen, but at first bite cut the silky texture of the ganache, and give the characteristic flavor that combines the itching as well with dark chocolate.

Mass:
225 grs. 0000
flour 25 grs. unsweetened cocoa
110 grs.
caster sugar 150 grs.
butter 1 pinch salt 2 egg yolks

1 trickle

Beat butter and sugar. Incorporate the egg yolks, water, and finally, add flour sifted with cocoa and salt. Mix well all without kneading. Wrap in plastic wrap and put into refrigerator for at least an hour. Grease
stop molds tarts and preheat the oven to medium heat. Roll out the dough on the floured counter and accommodate it on the molds. Prick the dough. If you want you can put some weight on each of the tarts for the mass does not grow during cooking. I use as molds tarts weigh about two youngest, but also POSE cover with a piece of aluminum foil and fit over a bean or other vegetable. In either case you must remove the weight to half of the cooking for the dough to finish cooking at the top. When
the edges are lightly browned remove from oven and let cool.


Filling: 120 ml
.
cream 120 grs.
bittersweet chocolate grated ginger to taste Ginger
polished, at ease

In a saucepan, boil the cream with ginger. As soon as it starts to boil, turn off heat and add the chopped chocolate. Let stand for a while and bequeath mix well, until there is no piece of chocolate without melting.
To assemble the tarts, place in the bottom few bits of ginger glazed, covered with ganache and finished with another polished piece of ginger in the middle of each tarts.
chill well before eating in the refrigerator.

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Photos: Mercedes Monti
As season arrives asparagus not lose even a minute and buy one or two bundles each week. I advise you do the same and take advantage of this luxury of spring.
can blanch in boiling water with sea salt for a few minutes over high heat baking, or grilling (though in this case it is necessary to blanch them before.) It is very typical

combined with poached eggs. So I decided to try this form of cooking which is much less complicated than it seems. Just be confident, because the first time can cause a little dizzy the egg throwing boiling water there alone, without their protective shell. But I assure you very well manages to create in a short time a new clear layer covering the yolk and keeps it whole, just cooked, as a treasure of golden lava that corresponds to your fork first kneel on it.

There are two easy ways to prepare poached egg. The one I prefer, simply a cosmetic issue, because my taste is the most beautiful egg in this way is as follows: Pour
Agura about four inch in a skillet over the fire.
When it begins to release the first bubbles of boiling, carefully throw the egg, previously broken into a small bowl.
Cook for four minutes and remove accurate water. If by chance (though very rare) is stuck at the bottom of the pan, peel it off with a rubber spatula.
Pass a bowl of cold water to stop cooking.
one thing: while cooking, the clear part of spreads in the water, but very little, much remains around the yolk.

The other way of preparing it, a little less daring, is to line a cup with plastic wrap and place inside the egg. With the help of a kitchen twine to close the plastic wrap like a bag, careful not to leave any air inside. Toss well to boiling water and let it cook for four minutes. After this time you pass it to a bowl with cold water.


Salad for one: 1 poached egg

5
cooked asparagus spears 1 bunch of green leaves
½ avocado cut along
Optional: a few slices of prosciutto vinaigrette


3 teaspoons olive oil 1
teaspoon lemon juice Grated lemon
to
taste Chopped parsley to taste
Salt and pepper to taste

Mix together all vinaigrette ingredients (better if you prepare well for a while before it integrate the flavors.) In a bowl
accommodate all salad ingredients.
Drizzle with the vinaigrette.
Done.

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The recipes are a lifesaver for all those recipes that are loose around the house, written agendas, or on pieces of paper with the risk of being lost, or else to find in a timely manner.
These cost $ 37 and are Il figo , a company that also has handmade notebooks notebooks and photo albums as cute as these. Its products can be purchased online, in cinesi (Pasaje Giufrra 311, San Telmo), or Meraviglia (Gorriti 5796, Palermo).

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Il figo notebooks and hazelnut chocolate cookies


Photos: Mercedes Monti
Among the dried fruit, nuts are the ones that I have less appreciation of them. I prefer the taste of walnuts or almonds. But if I judge only by appearance, the nuts have the upper hand, drop your fat, almost round, and the gap that shows inside the split.
must have been why as soon as I saw this recipe I conquerors. What is the blog Ate Katie, Katie Quinn of Australia Davies, a photographer and food stylist for not posting almost daily recipes and wonderful photos. I took macadamia nuts because here not coniguen and ginger because next week I'll make another recipe exactly with the combination of chocolate and ginger.

350 grs. 0000 Flour
1 tsp.
baking soda 1 tsp.
baking powder 200 grams.
soft butter 160 gm.
white sugar 140 grs. brown sugar 2 eggs
at room temperature
250 grs. bittersweet chocolate chips
2 handfuls of hazelnuts, coarsely chopped one and the other not.

Preheat the oven to low heat. Grease two sources of oven or cover with parchment paper.
Beat butter with sugars until creamy. Incorporate the eggs one by one. Moreover
sift the dry ingredients: flour with baking soda and baking powder. Add them to mix batches.
Finally, add 150 grams of chocolate chips and one of the handfuls of chopped walnuts. Mix everything.
With a teaspoon accommodate portions of the mixture onto the baking sheet, leaving a good space between them. If you like the cookies rather flat can crush a little with the spoon. Finally, each accommodating up the remaining chocolate chips and whole hazelnuts (can split some middle).
Bake until lightly browned and with a slightly darker color on the edges. But not sobrecocinene!