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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.

Martha Stewart Leaning Mirror

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

Travel Trailer For Honda Ridgeline

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.