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 recipe book

A traditional Italian dish...

Trofie al pesto

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https://youtu.be/F0KO8rc6

https://youtu.be/F0KO8rc6-iA

A traditional Spanish dish...

Pa amb tomaquet

Let's have a look at the video and find out how to cook the dish

https://vimeo.com/810049936

A traditional Christmas dessert

                                                                                                         Melomakarona

Let's have a look at the video and find out how to cook the dish

https://vimeo.com/manage/videos/785672196

A traditional Slovenian dish:                 ŽGANCI

Let's have a look at the video and find out how to cook the dish.

https://youtu.be/VzXZuC4Ws0E

Ingredients: 

300 g buckwheat flour

1 tablespoon lard

150 g of crackling

1 pinch of salt

   milk

Preparation: 

Bring a litre of salted water to the boil on the stove. Weigh 300 g buckwheat flour.

When it comes to the boil, stir in the flour to form a ball and bring to the boil. After a few minutes, lower the temperature. Using the handle of a rolling pin, make a 2-2,5 cm wide hole in the ball. Cover the pot and leave the brandy to cook over a moderate heat for another 20 minutes. Remove the cooked buckwheat loaf and leave to cool slightly. Pour off the water, saving some for later. Mix well to form a firm ball. If the gnocchi are too dry, add some of the liquid that you have saved from cooking. Prepare the dressing. Heat the oil in a frying pan and add the crackling. Fry them briefly so they smell fragrant and brown nicely. Then set aside and leave to cool. Scoop the croutons out of the pot with a fork and fluff them up in a large bowl. Cover with the crackling and leave to stand for a few minutes. Then serve. If you don't eat cracklings, you can add milk.

The cracklings are also excellent as a side dish for cabbage and sausage.

A typical dish of the Italian mountains...
Gnocchi alla bava

Let's have a look at the video and find out how to cook the dish

https://youtu.be/Idu8RwD0QAM

“GNOCCHI ALLA BAVA” RECIPE 

INGREDIENTS

1 KG MOUNTAIN POTATOES  - 300g FLOUR 00 - 1 EGG - A PINCH OF SALT -

A HANDFUL OF WHEAT SEMOLINA - SAUCE - 1 SHALLOT, FINELY DICED - 

400ml DOUBLE CREAM - 100g OF TOMA CHEESE, GRATED - 

100g OF FONTINA CHEESE GRATED -     

 FRESHLY GRATED NUTMEG - OLIVE OIL -SALT TO TASTE

METHOD FOR THE GNOCCHI

1- Boil the potatoes with the skin in the hot water for 30-40 minutes

2- Remove the skin from the potatoes and mash them on the flour on the pastry board

3-Add the beaten egg together with a pinch of salt

4- Mix with your hands until you get a soft but compact dough

5- Take a part of the dough and roll it with your fingertips to get 2cm thick loaves, help sprinkling some semolina

6- Cut the loaves into chunks and use a  fork to give them the classic shape

7- Cook them into salted boiling water, the gnocchi are ready as the come on the surface (2-3 minutes).

METHOD FOR THE SAUCE

1- Heat a pan and fry the shallot in a splash of olive oil, add the cream and reduce by one third

2- Add the two grated cheeses and stir until melted, taste with nutmeg and salt.

A traditional french dessert for the new year:

                          King cake

Let's have a look at the video and find out how to cook the dish.

https://youtu.be/mB7-ZTxyA9Q

Ingredients :

- Two puff pastry

- One –hundred-twenty-five grams of sugar

- Three eggs

- One- hundred-twenty-five grams of butter

- One hundred-twenty-five of ground almonds 

Utensils :  - Whik-Knife -Mold-Brush -Bowl

Steps :

1- In a bowl, mix together sugar an butter

2- Add the eggs and the ground almonds then mix 

3- Spread the puff pastry in the mold 

4- Pour the filling over the dough

5- Put the bean 

6- Cover everything with the other puff pastry 

7- Bake in the oven during thirty minutes 

A traditional french dish:

                          Bread

Ingredients : 500 flour type T 55, 400 ml warm water , 2 teaspoons salt , 10 g baker’s yeast

Steps : 1. Put baker’s yeast in a large bowl. 

2. Add warm water.

3. Mix with a wooden spoon. 

4. Add flour.5. Add salt.

 6. Mix all. 

7. Cover the dough with a towel and let it rest for about 30 minutes. 

8. Put flour on your fingers to prevent sticking and put the dough on a floured surface. 

9. Cut the dough into 4 (or 6) parts. 

10. Knead the dough. 

11 . Give the dough its shape (loaf or baguette).

 12. Lightly slash the top of the bread with scissors. 

13. Place a roasting pan with water under your bread in the oven. Bake at 240°C for 30 minutes.