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cakes apple cake spinach pancakes integral


Photo: Mercedes Monti
I spent a week with the broken computer and I'm still some problems, but at least today I upload this picture and share the recipe for this delicious apple pie prepared over the weekend. Mass


140 grs. flour thin integral
100 grs. 0000
flour 125 grs.
brown sugar 1 tsp.
cinnamon 60 grams.
chopped walnuts 140 grams.

butter 1 egg 1 tsp.
baking powder 1 pinch of salt Filling


4 blocks
2 tablespoons brown sugar 2 tablespoons water


Beat sugar and butter to white. Add the egg at room temperature. After the meal, previously screened with the baking powder, salt and cinnamon. Finally, nuts. Wrap in plastic wrap and put into refrigerator for one hour.

Meanwhile, make filling. Peel apples and cut into squares of two inches or so. Put in a saucepan along with water and sugar. Simmer until tender.

Once the dough is rested, divide it into two and on the floured counter stretching each disc-shaped parts. Cover with one based on a mold of 20 cm. in diameter. Fill with the apples and cover with another disc of dough. Click a little and place in the oven until crust is golden brown.

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Photos: Mercedes Monti
These days when I have the head covered with thoughts crossed me want to get into the kitchen and do mechanical work such as cooking pancakes one after the other without thinking rather than to fill the bucket and spread the batter into the pan.
A stack of pancakes is not to do in times of trouble and anxiety, but to take a little time, prepare the dough, let it rest and then plunge into the task of cooking without departing from the stove because they are made in one minute and the next minute burn.
mass removal from Petrona Book, but I added an egg again, and the filling is a cannelloni recipe book Cooking Pia Fendrik Argentina, published by V & R Publishing, and instead four cheese sauce the bath with another a little less heavy.


For 18 pancakes about 3 eggs ½ pint of milk

220 grs.

flour Mix everything with a wire whisk and let stand in refrigerator for one hour. Cook pancakes in a hot nonstick skillet. With the help of a ladle pour some batter into the pan and spreading it in circles with the belly of the bucket.

filling for 12 pancakes :
500 grs. cooked spinach, drained and chopped
250 grs.
ricotta grated Parmesan cheese 1 medium onion
thin and sauteed in a little butter
Salt, pepper and nutmeg, to taste

Mix all ingredients and place a spoonful of filling on each pancake. Rolled up or folded like a handkerchief tucked into a baking dish. Ideally, falling well together, half tight. Salsa


150 grs.
cream cheese 150 ml.
cream herbs, such as chives or thyme, to taste
Grated Parmesan cheese to sprinkle on top

Heat in a small pot of cream with cream cheese and herbs sauce until smooth. Dump it on the source with the pancakes and finish with cheese. Bake in preheated oven over high heat until well browned.

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Diary of a foodie

Diving
information on the Internet for a note I got to the site of Gourmet magazine , where I found the three seasons of the show Diary of a foodie.
Each episode lasts 20 minutes and explores in an entertaining, lucid and full of color, various themes of world cuisine, ranging from the slow food, green cuisine, bread, water, kitchen or smuggled, to programs dedicated to the food culture of a specific country. This link
can find them all the chapter of the three seasons that unfortunately only in English.