chocolate raspberry tart

Chocolate raspberry tart 💖

A tart is baked dish consisting of a filling over a pastry base with an open top not covered with pastry. The pastry is usually shortcrust pastry, the filling may be sweet or savoury, through modern tarts are you usually fruit-based, sometimes with.      

 custard. Tartlet refers to a miniature tart, an example would be egg tart. The  categories of "tart ,flan quiche, and pie" overlap with no sharp distinctions.      

  The  French word tarte can be translated to mean either pie or tart, as both are mainly the same with the exception of a pie usually covering the filling in pastry, while flans and tarts leave it open.

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 Tarts are through to have either come from a tradition of layering food, or to be a product of Medieval pie making .enriched dough is through to have been first commonly used in 1550, approximately 200 years after pies. In this period, they were viwed as high-cuisine, popular with mobility, in contrast to the view of a commoners pie. While originally savoury with meat filling, culinary tastes led to sweet tarts to prevail, filling tarts instead with fruit and custard. Early Medieval tarts generally had meat filling, but later ones were often based on fruit and custard.

And early tart was the Italian crostata ,dating to at least the mid-15th century. It has been described as a rustic free-form version of an open fruit tart.

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 Tarts are typically free-standing with firm pastry base consisting of dough, itself made of flour,thick filling, and perpendicular sides while pies may have softer pastry, looser filling, and sloped sides, necessitating service from the pie plate.

Our recipe for today is 

The ingredients: 

Crust :                                                                           

1 cup unbleached all purpose flour

  1/4 cup of sugar.                                      

            3 tablespoons unsweetened cocoa powder

1/4 teaspoon salt

6 tablespoons (3/4 stick) chilled unsalted butter, cut into Pieces

1 1/2 tablespoons cold water

1 large egg yolk

6 tablespoons raspberry jam

Filling:                                                                     

1 cup whipping cream

4 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped

2 1/2 pint baskets fresh raspberries 

1 teaspoon powdered sugar

1 teaspoon unsweetened cocoa powder.

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 Preparation :  

For crust :

Combine flour ,sugar, cocoa powder and salt in medium bowl. Add butter and rub in using fingertips, until mixture resembles coarse meal, add water and egg yolk and mix in with fork until well Incorporated. Gather dough into rectangle chill 20 slightly at room temperature before rolling out.

Prehat oven to 375°f .butter and flour 13 3 /4×4 inch rectangular pan with 1 inch-high sides and removable bottom. Roll out dough between 2 sheets of waxed paper to 15×6 inch rectangle. Peel off 1 waxed paper sheet. Invert dough into prepared pan,press evenly to fit .freeze until firm,about 10 minutes. Peel off second waxed paper sheet. Trim edges

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Line crust with foil,fill with dried beans or pie weights. Bake until crust is set, about 12 minutes. Remove foil and beans. Bake until crust just begins to darken around edges, piercing with toothpick if crust bubbles, about 12 minutes longer

Remove from oven, maintain oven temperature. Spread jam over bottom of crust. Bake until jam is set ,about 3 minutes .transfer pan to rack, cool completely

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For filling:                                           

Bring cream to boil in heavy small saucepan. Remove from heat. Add chocolate and whisk until melted and smooth.

Transfer chocolate ganache to bowl and refrigerate until chilled but not firm ,about 45 minutes or less

Using electric mixer, beat ganache until very thick and semifirm. Spread ganache over jam in crust. ( Can be prepared 8 hours ahead . refrigerate) Arrange raspberries atop ganache. Stir powdered sugar and cocoa in bowl . Sift over tart .

Bon appetit !!!!

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spaghetti bolognese Italian recipe

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                                                      Spaghetti 🍝


Is there anything more satisfying than a huge bowl of freshly sauced pasta at the end of a long day?

 Few meals can be as pleasurable. But the stories behind your basic carbonara, putanesca and bolognese sauces are anything but simple. Italian pasta sauces have a rich history that can be traced back centuries, all the way to ancient Rome. And the decision to make your carbonara with cream, use multiple types of meat in your ragu or put cheese in the seafood pasta can create just as much excited dinner conversation among Italian families as the latest political hubbub.

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 Originally spaghetti was notably long ,but shorter lengths gained in popularity during the latter half of the 20th century and now spaghetti is most commonly available in 25-30 cm lengths. A variety of pasta dishes are based on it.
The popularity of spaghetti spread throughout Italy after the establishment of spaghetti factories in the 19th century, enabling the mass production of spaghetti for the Italian market.

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 In the United States around the end of the 19th century, spaghetti was offered in restaurants as spaghetti Italians ( which likely consisted of noodles cooked past AL dente ,and a mild tomato sauce flavored with easily found spices and vegetables such as cloves, bay leaves, and garlic) and it was not until decades later that it came to be commonly prepared with oregano or basil.

Pasta provides carbohydrate, along with some protein ,iron, dietary fiber,potassium and B vitamins. Pasta prepared with whole wheat grain provides more dietary fiber. Than that prepared with degermed flour.




  Our recipe for today is : spaghetti bolognese 

The ingredients:

1tbsp olive oil
2 medium onions, finely chopped
3 carrots, trimmed and finely chopped
2 celery sticks finely chopped
4 garlic cloves, finely chopped
2-3 sprigs fresh rosemary leaves picked and finely chopped
1 pound of beef mince
2×400g tins plum tomatoes
Small pack basil ,leaves picked, 3/4 finely chopped and the rest left whole for garnish
1 TSP dried oregano
2 fresh bay leaves
2 tbsp tomato paste
1 beef stock cube
1 red chilli, seeded and finely chopped (optional)
6 cherry tomatoes, sliced in half
75 g Parmesan cheese ,grated, plus extra to serve
400 g spaghetti
Crusty bread to serve ( optional )

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 Method:

Put a large heavy-based  saucepan on a medium heat and add olive oil . add the onion,carrots, celery, garlic and rosemary then try for 10 minutes , stirring often, until the veg has softened.
Increase the heat to medium-high, add the mince and cook stirring for 3-4  minutes until the meat is browned all over.

Add the tinned tomatoes, chopped basil, oregano , bay leaves, tomato paste, stock cube chilli, cherry tomatoes. Stir with a wooden spoon, breaking up the plum tomatoes. Bring to the boil , reduce to a gentle simmer and cover with a lid .cook for 1h15 mins stirring occasionally, until you have a rich, thick sauce. Add the Parmesan check the seasoning and stir.

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 When the bolognese is nearly finished cook the spaghetti following pack instructions. Drain the spaghetti And stir into the bolognese sauce. Serve with grated Parmesan the extra basil leaves and crusty bread
                                                                          Bon appetit!!

apple pie best recipe

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                                                          Apple pie 🍲

An apple pie is a fruit pie ,which the principal filling ingredient is apple, it is, on occasion, served with whipped cream or ice cream on the top, or alongside cheddar cheese. The pastry is generally used top and bottom, making it a double crust pie, the upper crust may be a circular or a pastry lattice woven of crosswise strips. Depending on the Baker's preference, the bottom of the double crust may be baked first to prevent the bottom from getting soggy.

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Exceptions are deep dish apple pie,with a top crust only,and open face tarte tatin. A survey showed that one out of five American chose apple pie over pampkin, andpecan pie .it is also said that Apple pie making was brought to America by English settlers.

Apple pie was brought to the colonies by the British, Dutch and Swedes during the 17th and 18th centuries. The Apple pie had to wait for the planting of European varieties, brought across the Atlantic, to became fruit-bearing Apple trees, to be selected for their cooking qualities are there were no native apples except crabapples, wish yield very small and sour fruit.

In the meantime, the colonists were more likely to make their pies ,or pasties from meat, calling them coffins rather than fruit, and the main use for the apples, once they were available, was in cider. However, there are American Apple pie Recipes,both manuscript and printed from the  18th century, and it has since become a very popular dessert. Apple varieties are usually propagated by grafting ,as clones, but in the new world, planting from seeds was popular, wish quickly LED to the development of hundreds of new native varieties.

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  Our recipe for today is : Apple pie

The ingredients:

Dough :

2 1/2 cupa of all purpose flour.
4 TSP sugar
1/4 TSP salt
14 tbsp cold butter diced
1 large egg,lightly beaten with 2 tablespoons water

Filling:

2 tablespoons freshly squeezed lemon juice
3 pounds baking apples like golden delicious, Cortland ,or mutsu
2/3 cup sugar, plus more for sprinkling on the pie
1/4 cup unsalted butter
1/4 TSP ground cinnamon
Generous pinch of ground nutmeg
1 large egg lightly beaten

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Direction :

Make dough by hand ,in a medium bowl whisk together the flour, sugar and salt, using pour fingers, work the butter into the dry ingredients until it resembles yellow corn meal.add the egg and stir the dough together with a fork. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture

Make the dough in a food processor, with the machine fitted with the metal blade.pulse the flour ,sugar, and salt until combined. Add the butter and pulse until it resembles yellow corn meal .about 10 times.add the egg and pulse 1 to 2 times.
Remove the bowl from the machine, remove the blade, and bring the dough together by hand. Wrap it in plastic wrap at lest 1 hour

Make the filling .put the lemon juice in a bowl .peel ,halve and core the apples. Cut each half into 4 wedges .toss the Apple with the lemon juice. Add the sugar and toss to combine evenly..

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 In a large skillet melt the butter over medium high heat. Add the apples. And cook stirring until sugar dissolves about 2 minutes. Reduce heat to medium low and cook until apples soften
Strain the apples in a colander over medium bowl to catch all the juice. Shake the colander to get as much liquid as possible. Return the juice to the skillet. And simmer over medium heat until thickened and lightly caramelized about 10 min.
In a medium bowl, toss the apples with the reduced juice and spices. Set aside to cool completely.
Cut the dough in half. On a lightly floured surface, roll each half of dough into a disc about 11 to 12 inches wide. Layer the dough between pieces of parchment or wax paper on a baking sheet, and refrigerate for at least 10 minutes.

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 Place a rack in the lower third of the oven and preheat the oven to 375 degrees F.
Line the bottom of a 9 inch pie pan with one of the discs of dough, and trim itso it lays about 1/2 inch beyond the edge of the pan. Put the Apple filling in the pan and mound it slightly in the center. Brush the top edges of the dough with the egg. Place the second disc of dough over the top .fold the top layer of dough under the edge of the bottom layer and press the eddges together to form a seal. Flute the edge as desired. Brush the surface of the dough with the egg and then sprinkle with sugar. Pierce the top of the dough in several places to allow steam to escape while baking.refrigerate for at least 15 minutes.

Bake the pie on baking sheet until the crust is golden, about 50 minutes. Cool on a rack before serving. The pie keeps well at room temperature covered for 24 hours, or refrigerated for up to 4 days

Cook's note:
You may freeze the uncooked pie, but don't brush it with eggs or dust it with sugar beforehand. Place the pie in the freezer for 30 minutes ,to harden it slightly, and then double wrap it with plastic wrap. Freeze for up to 6 months. When ready to bake unwrap the pie and brush it with egg and sprinkle with sugar .bake from frozen state until golden Brown ,about 1 hour and 10 minutes.  Bon appetit!!

                                 
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best corn bread ever

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                                                            Corn bread 💝

We all have the native Americans to thank for corn bread . it's humble beginnings can be traced back to the Indians that European settlers came in contact with when the first arrived in America. However it stands to a reason that the Native American have been making corn bread long before that.

The Indians used corn ground into meal and flour for years in their cooking corn was
A major food source so they were very creative in its usage.
Because the white settlers were dependent on the natural resources,they too, adopted the practice of making corn bread . A surge in popularity around Civil war time was inevitable as corn were easy to make.






 Because there were special varieties of corn grown throughout North America, the corn bread differed by region. In the southwest areas, blue corn was popular. The northern regions favored the yellow corn and the South had white corn .in addition, the preparations in making corn bread differed too.

In the beginning, when a lot of suppliers were scarce, the Indians made corn bread from a simple mixture of water, salt and cornmeal. The recipe graduated to using variety of sweetner products like sugar, honey or molasses for northern corn bread. The south tended to steer clear of the sweetened corn bread and flavored using fat from bacon or lard.


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 Because of some of the natural components in the corn,there is no need use yeast to get the corn bread to rise, this property makes it one of America's favorite quick breads.these days, you can still make corn bread from scratch. However, there are a number of varieties of corn bread mixes available these days from your local grocery store. Corn bread, once a major part of diet, is now a southern accompanying favorite to almost any meal

                               
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Our recipe for today is: corn bread

The ingrediens

6 Tbsp unsalted butter, melted
1 cup cornmeal
3/4 cup of flour
1 Tbsp sugar
1 1/2 TSP baking powder
1/2 tsp baking soda
1/4 tsp salt
2 large eggs beaten
1 1/2 cups buttermilk.
1 TSP molasses .

Directions :

Prehat the oven to 425F .lightly grease an 8 inch baking dish
In a large bowl,mix together the eggs, buttermilk, and butter. Pour the buttermilk mixture into the cornmeal mixture and fold together until there are no dry spot. Pour the batter into the prepared baking dish.

Bake until the top is golden brown and tester inserted into the Middle of the corn bread comes out clean, about 20 to 25 minutes. Remove the corn bread from the oven and let it cool for 10 minutes before serving.

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chocolate marble cake

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        marble cake 💕

A marble cake is a cake with streaked or mottled appearance achieved by very lightly blending light and dark batter .it can be mixture of vanilla and chocolate cake.. In which case it is mainly vanilla, with streaks of chocolate. Other possibilities are strawberry or other fruit flavors,or in marbled  in coffee cakes ,cinnamon or other spices.

The first print references to marble cake begin appearing in the last quarter of the 19th century. One popular variation of this recipe during Victorian times was "Harlequin cake" which was baked with checkerboard pattern . Early Recipes used molasses and spices to achieve the dark-colored batter.




 Marble cake called Marmorkuchen in German originated in Germany , the technique of this cake is to create a marble effect with two different colors of cake batters together ,spices ,raisins, currants ,and even coffee was originally used to create the darker color batter for the marbling effect. German immigrants that came to America before the civil war brought with them the tradition of marble cake.
After world war 2 ,as more German Jewish immigrants came to America, more Jewish bakeries opened featuring marble cakes and other German style pastries and baked goods .in New York Jewish bakeries, marble cakes had distinct hint of almond flavoring and the cakes were baked in loaves with chocolate icing.
The popularity of marble cake continued through the 1970s and 1980s then interest to drop as many Jewish Baker's started to retire and Americans became interested in other styles of baking.



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  Our recipe for today is : Chocolate marble cake

The ingredients :

225 g butter, softened
225 g caster sugar
4 eggs
225 g self raising flour
3 tbsp milk
1 TSP vanilla extract
2 tbsp cocoa powder.

The method:

 First heat oven to 180C/ gas 160C/gas 4 Grease a 20cm cake tin and line the bottom with a circle of grease-proof paper. If you want to make life easy ,simply put all the ingredients except the cocoa powder into a food processor and whizz for 1-2 minutes until smooth. If you prefer to mix by hand, beat the butter and sugar together, then add the eggs, one at a time, mixing well after each addition. Fold through the flour, milk and vanilla extract until the mixture is smooth.
Then.. Divide the mixture between 2 bowls. Stir the Cocoa powder into the mixture in one of the bowls.

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 Take 2 spoons and use them to Dollop the chocolate and vanilla cake mixes into the tin alternately. When all the mixture has been used up Tap the bottom on your work surface to ensure that there aren't air bubbles. Take a skewer and swirl it around the mixture in the tin a few times to create a marbled effect.
Bass the cake for 45 to 55 minutes until a skewer inserted into the center comes out clean. Turn out onto a cooling rack and leave to cool .will keep for 3 days in an airtight container or freeze for up to 3 month.

           
   
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creamy mushroom potato gratin recipe

GRATIN 💚

Gratin is a widespread culinary technique in which an ingredient is topped with a browned crust , often using breadcrumbs, grated cheese, egg and /or buter . Gratin originated in frensh cuisine and is usually prepared in a shallow dish of some kind .A gratin is baked or cooked under an everhead grill or broiler to form a golden crust on top and is traditionally served in its baking dish .

A gratin dish refers to the shallow oven-proof container traditionally used to prepare gratins and similar dishes.

 Potatoes gratine is one of the most common of gratins and is know by various names including " gratin potatoes" and "gratin pomme de terre" . Slices of boiled potato are put in a buttered fireproof dish ,sprinkled with cheese and browned in the oven or under the grill .In North America , the dish is referred to variously as scalloped potatoes, potatoes au gratin , or au gratin potatoes.

the gratin was officially mentioned for the first time july 12, 1788 , during for municipal officers from town of Gap by Charles-Henri ,Duc de Clermont-tonnerre, then lieutenant General od Dauphine the dish was cooked with ortolans (little birds)

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The history of potato gratin ,which was preparing on the sunday, women put the dish to cook at low temperature and went to Church, it took all this time to cook , and returning home, their families aere ready for sunday, with a dish warm with a creamy sauce flavored with garlic has a great importance and gives flavor to the dish

Our recipe for today is: Creamy mushroom potato gratin  

the ingreadients:

1 ounce butter
1 tablespoon olive oil
12 ounces mushrooms, sliced ( Mixture of open and closed cup)
1 garlic clove , crushed
1/2 teaspoon nutmeg, freshly grated
1 1/2 lbs potatoes , peeled
1 lb sweet potatoes peeled
1 1/4 cups milk
2 ounces cheddar cheese , grated



 the directions:

preheat the oven to 375 F
heat the butter and oil together in a frying pan, add the mushrooms and cook over a high heat until the mushrooms are soft and the juices have evaporated

stir in the garlic and nutmeg and remove from the heat
slice both kinds of potatoes to about the thickness of a pound coin
Arrange half over the base of an ovenproof dish and season.

Scatter over half of the mushrooms .Repeat the layers

Pour the milk over the potatoes and mushrooms . Cover the dish with foil and bake for 1 hour

Remove from the oven , scatter over the cheese and bake for a further 25 mins or until the top is golden and the potatoes are golden brown.

                                                    

lasagna recipe (my family recipe)

                                   
                                                                LASAGNA 💝

It's time for dinner, your stomach rumbles and like any good pasta lover, you decide to treat your self and go to dinner at bravo! when you arrive, you are immediately overcome with the aroma of bolognese simmering for hours and hours to perfection, the scent of fresh-baked focaccia bread and delightful sounds of families enjoying a meal togheter. you peruse the menu looking at all of the amazing  Italian delicacies, but thatlittle voice inside your head keeps whispering "lasagna,order lasagna!" and how can you argue with that voice?  you give in , order Mama's lasagna bolognese, and instantly feel satisfied with your wise decision. Hungry yet? as we pay homage to this ingredible dish this week , we not only wanted to talk about how amazing lasagna is , but also look into the history of this delicious dish





You may not know this , but techniccaly, lasagna did not originate in italy as you may expect. it's origin can be traced back to ancient Greece . the name lasagna is derived from the greek word "lasanon" ,the first know form of pasta
lasanon was not traditional lasagna as we know it with traditional italian ingredients, but it was composed of layers of pasta and sauce, so it basically got its name from the method in which it was made. not for its ingredients

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 fas-forward a few centuries... Many countries have debated for years who came up with first lasagna recipe . of course , italy claims they were the first , but really should be credited for perfecting the layers and layers of deliciousness that is lasagna. in fact researchers in Britain found a cookbook with a lasagna recipe that date back to the 1390s , staking their claim to the first lasagna.

 To recap, the name can be traced back to Ancient Greece, the recipe to britain and generations of perfecting the dish to italy! Regardless of who can claim the lasagna fame, we are gratful to whomever is responsible fo passing this recipe on through centuries ! MANGIA!!!!

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 Our recipe for today is : lasagna

the ingredients:

for the sauce:

1 cup extra virgin olive oil
2 medium red onion , finely diced
2 large cloves minced garlic
8 ounces pancetta ,diced
    salt and freshly ground pepper
2  28-ounce cans italian plum tomatoes
3 tablespoons tomato paste
3/4 pound sirloin
1/4 cup freshly grated pecorino Romano
2 eggs
10 sprigs fresh parsely,leaves only ,washed and dried
2 large whole cloves garlic
1/2 cup flour
1 pound italian sausage , a mix of hot and sweet

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 for the lasagna:

1 15-ounce container ricotta cheese
2 extra-large eggs
2 cups freshly grated pecorino Romano
1/2 cup chopped parsely
1 pound mozzarella ,grated
16 sheets fresh lasagna noodles,perferably Antica Pasteria

directions:

Step 1:
for the sauce , heat 1/2 cup oil in a large heavy Dutch oven or kettle over low heat Add the onions , minced garlic and pancetta, and cook , stirring for 10 minutes , until the onions are wilted . Season liberally with salt and pepper .Raise heat slightly, Crush the tomatoes into the pan , and add their juice .Add the tomato paste and 2 cups lukewarm water .Simmer for 1 hour.

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 Step 2:
 combine the sirloin, cheese and eggs in a large bowl. Chop the parsely with the whole garlic until fine, then stir into the beef mixture. Season lavishly with salt and pepper . Using your hands, mix until all ingredients are well blended .Shape into meatballs and set aside .

Step 3:
           
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Heat the remaining oil in a large skillet over medium-high heat.
Dust the meatballs lightly with flour, shaking off excess, and lay into the hot oil. Brown he meatballs on all sides ( do not cook through) and transfer to the sauce.

Step 4:
 in a clean skillet , brown the sausages over medium-high heat .Transfer to the sauce. Simmer 1 1/2 hours.

Step 5:
Heat the oven to 350 F . in a large bowl , combine the ricotta, eggs , pecorino Romano, parsely and all but 1 cup of mozzarella. season well with salt and pepper .Mix throughly

Step 6:
Remove the meatballs and sausage from the sauce , and set aside to cool slightly , then coarsely . Spoon a thick layer of sauce into the bottom of a 9-by12 inch lasagna pan . Cover with a layer of noodles. Spoon more sauce on the top, then add a third of the meat and a third of cheese mixture.Repeat for 2 more layers , using all the meat and cheese. Top with a layer of noodles, and cover with the remaining sauce. Sprinkle reserved mozzarella evenly over the top. Bake 30 minutes. Let stand 10 minutes before serving.
                           bon appetit!

                     
        

italian biscotti ( original family recipe)

                                             

  BISCOTTI 💝

Although commonly
used to indicate the biscuits of prato, biscotti di prato ,in modern italy and Argentina they are also known widely by the name "cantuccini" .they names actually suggest other similar regional products of italy. the term cantuccini is most commonly used today in tuscany, but originally refers to variations or imitations which deviate from the traditional recipe in a few key points such as the use of yeasts ,acids (to make them less dry) and flavourings .Rusks are larger, longer biscuits, rustic bread dough enriched with olive oil and anise seeds

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the confusion on the name may have been born from the fact that on the old sign (still present) of biscottifio Antonio Mattei, the leading manufacturer of biscuits of prato, is written just below the name of the shop:
"Manufacteurs of cantuccini", which at the time were one the major products of the biscuits. the sign has remained unchanged, and after such a long time people are accustomed to associate the name "cantuccini'  with the biscuits typical of sardegna and sicily.

The old frensh word bescoit passed into the English language as "biscuit" , although in english as in italian "biscuit" does not refer specifically to a twice-baked cookie.

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     in spain, the catalan are made whole or sliced almonds , and are also associated with several catalan-speaking territories. in batea ,la fatarelle , and prat de comte ,all inland manicipalities of catalonia , in the terra alta they are also called carquinyols. biscotti are traditional also in some inland towns in valencia, where they are called rosegons or rosegos. in minorca , carquinyols are square shaped and do not include whole almonds. one catalan food writer states that carquinyoli is derived from the frensh croquignole .
croquignole , another name for these biscotti ,is a frensh word of germanic origin.



biscotti are much used as an ingredient in a variety of traditional dishes . in catalonia such dishes include rice with sardines and rabbit with snails. they are also used in sauces with onions in coastal baix liobregat, biscotti are used in the sauce for a dish of duck stuffed with turnips

                                             
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 traditionally in italy , biscotti di prato are sold together with another sweet speciality of prato , the bruttiboni. served after dessert , they are usually combined with orange juice ..

our recipe for today is : italian biscotti

the ingredients :

1 cup sugar
1 stick unsalted butter , melted
3 tablespoons brandy
2 teaspoons pure almond extact
1 teaspoon pure vanilla extract
1 cup whole almonds with skin , lightly toasted , cooled ,and coarsely chopped
3 large eggs
2 3/4 cups of all purpose flour
1 1/2 teaspoons baking powder

preparation :

stir together sugar , butter , brandy , and extracts in a large bowl , then stir in almonds and eggs . stir in flour , baking powder , and salt until just combined

chill dough, covered ,30 minutes
preheat oven to 350 F with rack in middle
using moistened hands , halve dough and form 2 (16-by 2-inch) loaves on an ungreased large baking sheet
                             


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 bake until pale golden , about 30 minutes, carefully transfer loaves to a rack and cool 15 minutes
cut loaves into 3/4 inch slices with a serrated knife.

Arrange biscotti , with a cut side down , on a clean baking sheet and bake until golden, 20 to 25 minutes ,transfer to rack to cool completely

Note:
biscotti improve in flavor if made 1 to 2 days ahead. keep in an airtight container at room temperature..

                                                                 bon appetit

                                             

tomato soup ( original recipe)

                                             

                        TOMATO SOUP 🍎

Tomato soup is a soup made with tomatoes as the primary ingredient. it may be served hot or cold in a bowl , and may be made in a variety of ways
it may be smooth in texture, and there ar also recipes which include chunks of tomato, cream and chicken/vegetable stock . Popular toppings for tomato soup include sour cream or croutons . Tomato soup is one of the top confort foods in Poland and the Unites States . it can be made fresh by blanching tamatoes, removing the skins ,then blending into a puree.

the first noted tomato soup was made by Maria Parloa in 1872 , and joseph A.Campell's recipe for condensed tomato soup in 1897 further increased its popularity.

         



Tomato soup is quintessential American food, ussually eaten with grilled cheese sandwich .
although tomatoes apprently were introduced into Florida in the 1600s ,they made minimal impression on the dietary habits of Americans until two centuries later. the first tomato soup recipes were simply tomatoes added to basic vegetable soups.

by 1840s tomatoes were an important part of most cookery books ,modern cookery, written by the british cookbook author Eliza acton for publication in the United States in 1845 contained several tomato recipes.
Between 1832 when N.M.K. lee's first tomato soup recipe was pulished and in 1841, when lettice bryan's version published the multitude of other vegetable were left out and the purely tomato soup know today emerge.
lettice bryan's Kentucky housewife feature more than twenty tomato recipes, including some for baked, broiled, stewed, fried and pickled tomatoes.

Andrew smith in his the tomato in America started that tomatoes were used in soup at least as early as the mid-eighteenth century in colonial America.


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 in 1897s ,john T Dorrance created a process of condensing soup which involved removing half of the water from the soup to creat a thicker consistency.

the first production in 1898 means reducing volume to make it lighter and more transportable , cheaper to can and yet convenient to cook was a new development of a specifically commercial commodity food

our recipe for today is : tomato soup

To a larg pot , add :

2 tbsp butter
2 tbsp olive oil
1 large onion sliced
pinch of salt


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cook over medium heat until things start to sizzle, and then cover and reduce to low until your onion are soft , stir them around now and then .you dont want to brown them .if that starts to happen .add a little water to the pot .but chances are the steam and condensation will generate enough moisture to prevent them from browning.

While your onions are steaming .gather up:

2 lbs tomatoes
2-3 Cloved garlic sliced
1 tbsp uncooked white rice ( to thick the soup)
Big pinch of salt
A sprig of fresh thyme or basil
1/2 Bay leaf .

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 Optional ingreadient:

1 tsp gram masala ( masala would add a rich nice flavour to the soup.)

while your onions continue to simmmer:

wash and core your tomatoes .four clean slices through the tomato

When all the cores have been removed .you will have a heap of tomatoes .

If your onions are nice and soft .slice your garlic and toss it into the pot and cook for a two minutes

Now add tomatoes, salt, bay leaf and your fresh herbs to the pot of onions.

As i mentioned before, the rice does a good job and it keeps the fat and calorie count down a little

cook all of this over medium heat .stirring once in a while until your tomatoes are well cooked and break apart easily

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Now you gonna add :

1cup water
1 more tbsp butter
Another pinch of salt

Cook for a few more minutes to melt the butter and to ensure that your rice is tender.

Take the soup off the heat and remove the bay leaf and herbs.

Puree it to your liking

 Blend With a hand held emulsion blender to have a smooth consistency soup

And there you go ..serve for dinner!!!

      bon appetit 

 
                                                   

Raven Cape

salad nicoise original recipe

                                                 SALADE NICOISE ❤

SALAD NICOISE is a salad that originated in the frensh city of  nice , and which is traditionally made of tomatoes , hard-boiled eggs , Nicoise olives and anchovies, dressed with oilve oil,it has been popular worldwide since the early 20th century , and has been prepared and discussed by many famous chefs .delia smith called it "one of the best combinations of salad ingredients ever invented" and , gordon ramsey said that "it must be the finest summer salad of all".

 it can be served either as a composed salad or as a tossed salad. freshly cooked or canned tuna may be used .for decades ,there has been significant disagreement between traditionalists and innovators regarding wich ingredients should and sould not be included in a salade niceoise .According to traditionalists ,it excludes cooked vegetables. the salad may include raw red peppers, shallots, artichoke hearts and other seasonal raw vegetables. raw green beans harvested in the spring, when they are still young and crisp, may be included .however, cooked green beans and potatoes are commonly served in variations of salade nicoise that are popular around the world..

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the version known in Nice in the late 19th century was a basic combination of tomatoes, anchovies and olive oil , described as "simple food for poor people"
Over time ,other fresh and mostly raw ingredients were added to the salad as served in Nice . in 1903 recipe by henri heyraud in a book called la cuisine a Nice included
tomatoes ,anchovies,artichokes, olive oil ,red peppers and black olives , but excluded
tuna and lettuce. the dressing included olive oil ,vinegar,mustard and fines herbes.

 Salad nicoise has been known in the united states at least the 1920s, when a cookbook for hotel chefs included two variations .the first was vegetarian,was dressed with mayonnaise ,and included lettuce ,tomatoes,potatoes,stringless beans and primento-stuffed olives ,while the second version was a composed salad , including the same ingredients ,plus anchovies..

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 our recipe for today is : salad nicoise

the ingredients:

for the vinaigrette:

2 garlic cloves , minced
2 teaspoon dijon mustard
3 tablespoons balsamic vinegar
1 lenon , juiced
2 tablespoons chopped fresh parsely
2 tablespoons minced fresh tarragon
table salt and black pepper

for the salad:

1 pound small red new potatoes ,scrubbed and halved
8 large eggs
1/2 pound haricots verts or frensh green beans ,stems trimmed
2 pounds fresh sushi quality tuna
2 -3 tablespoons extra virgin olive oil
salt and pepper
1 pint teardrop or cherry tomatoes ,halved
1 cup olive
18-20 anchovy fillet
10 caper berries with stems
1/2 bunch fresh chives ,snipped in 1/2 .

direction:

to make vinegrette : combine all ingredients in a mason jar .screw the cap on the jar and shake the vinegrette vigorously to emulsify .set the dressing aside while prepering the salad so the flavors can marry .

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cooking the potatoes ,eggs and green beans in the same pot,cut down on prep time and clean up , to do this put the potatoes in a large saucepan,add water to cover and a nice pinch of salt ,bring to a boil over medium heat. simmer the potatoes for 12 minutes to give them a head start,and then add the eggs, place a steamer and cover with a lid .steam the beans for 5 minutes until crisp-tender while continuing to cook the potatoes until fork tender.drain out the water and put the potatoes ,eggs , and green beans in a colander,rinse briefly under cold water .peel the shells off the eggs and the tuna on all sides with olive oil,and a bit of vinaigrette ,season witha fair amount of salt and pepper .lay the tuna in the hot pan ans sear for approximately 2 minutes on each side, as the tuna cooks ,the red meat will become whiter.
transfer the tuna to a cutting board and slice .




to assemble the salad:  combine the potatoes ,green beans, tomatoes, olives anchovies, capers, and chives in a large mixing bowl.
take the vinegrette and give it another good shake to recombine . dizzle the salad with with enough vinaigrette to fully moisten and toss gently to coat , season with salt and pepper .
take care not to mush up the ingredients - the important thing about salad nicoise is that it is arranged nicely on a platter with all the elements keeping their individual integrity. put the tossed salad down the center of a serving platter and lay the seared tuna attractively across the top and the eggs around the rim. drizzle with the remaining vinaigrette and serve .                                                                                                
                                                                    bon appetit

 
                                                   

3 Piece Nurse Kit

moroccan salad (appetizer)

                                SALAD ❤


A salad is a dish consisting of a mixture of small pieces of food,which may be mixed with a sauce or salad dressing. they are typically served cold. Salads may contain vegetables, fruits, cheese ,cooked meat, eggs ,grains and nuts..

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 the word salad comes from the frensh salade of the same meaning , from sel (salt) .in english , the word first appears as "salad" or "salet" in the 14th century .
Salt is associated with salad because vegetables were seasoned with brine or salty oil-and-vinegar dressings during Roman time. the phrase "salad days" . meaning a "time of youthful inexperience" (on notionof "green") ,is first recorded by Shakespeare in 1606 , while the use of salad bar , referring to a buffet-style serving of salad ingredients , first appeared in American english in 1976 .


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Garden salads use a base of leafy greens like lettuce,arugula,kale or spinach, they are common enough that the word salad alone often refers specifically to garden salads.
Other types include beaan salad, tune salad, faattosh,Greek salad, and japanese somen salad ( a noodle based salad) . the sauce used to flavor a salad is commonly called a salad dressing.well-known types include ranch ,thousand island, and vinaigrette , vinaigrette come in many varieties, one version is a mixture of olive oil, balsamic vinegar, cannabis and seasonings

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 most salads are served cold, although some, such as south german potato salad, are served warm.some consider the warmth of a dish a factor that excludes it from the salad category calling the warm mixture a casserole, a sandwich topping or more specifically ,name it for the ingredients which comrise it.

salads may be served at any point during a meal , such as :

* Appetizer salads, light , smaller portion-salads to stimulate the appetite as the first course of the meal .                                                                                                  

* Side salads, to accomany the main course as a side dish.

* Main course salads , usually containing a portion of heartier fare , such as chicken breast , salmon or slices of beef.

* Dessert salads, sweet versions containing fruit, gelatin, sweeteners and /or whipped cream, or just fruit ,which is called a fruit salad.




  Our recipe for today is : moroccan salad

the ingredients:

1 lb feggous or cucumber
1 lb fresh ripe tomatoes
2 tablespoons finely chopped fresh parsley or mint
2 to 3 teaspoons finely  chopped onion
2 tablespoons lemon juice or vinegar
3 tablespoons olive oil
salt
pepper


Mixing the salad qt least 10 minutes before serving will allow the flavors to blend. A spoon can be offered , but the salad may also be eaten as a dip with mexican tortilla or moroccan bread for scooping it up.
 bon appetit..

 
          

italian polenta (family recipe)

                                                                                                                                                                                                ❤     polenta 
 
                                               
Polenta is a staple of Nothern italian cuisine (and,to lesser extent ,central italian one,e.g. tuscany) and itd consumption is traditionally associted with lower classes,
as in times past cornmeal mush was an essential food in their everyday nutrition..


As it is known today ,polenta derives from earlier forms of grain mush (known as puls or pulmentum) in latin or more commonly as gruel or porridge, commonly eaten since Roman times.Before the introduction of corn from America in the 16th century polenta was made with such starchy ingredients are farro ,chestnut flour,millet spelt,and chickpeas

Polenta has a creamy texture due to the gelatinization of starch in the grain.however its consistency may not be completely homogeneous if a coarse grind or hard grain such as flint corn is used .

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 Historically, polenta was served as a peasant food in north america and europe .
the reliance on maize ,wich lacks readily accessible niacin unless cooked with alkali to release it ,as a staple caused outbreaks of pellagra throughout the american south and much of europe until the 20th century.
in the 1940 and 1950s, polenta was often eaten with salted anchovy or herring , sometimes topped with sauces.

Polenta takes long time to cook,typically simmering in four to five times its volume of watery liquid for about 45 minutes with near-constant stirring, necessaary for even gelatinization of the starch.some alternative cooking techniques are meant to speed up the process , or no to require supervision . Quick-cooking polenta is widely used and can be prepared in a few minutes, itis considered inferior to polenta made from unprocessed cornmeal and best eaten baked or fried.

Cooked polenta can be shaped into balls, patties, or sticks, and then fried in oil, baked or grilled until golden brown, fried polenta is called crostini di polenta or polenta fritta ..




  our recipe for today is : italian polenta  

the ingredients:

• 10 cups water 
• tablespoon sea salt 
• 2 cups polenta ( coarse yellow cornmeal)
• 1/4 cup mascarpone cheese

optional ingredients:

• 1 cup freshly grated Parmigiano cheese (parmesan)
• 1/4 pound (1 stick) butter 
• 1/2 cup mascapone cheese 

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instructions :

• Put 10 cups cold water in a heavy_bottom pot with olive oil and salt .bring to a boil
• Add the polenta to the water in a gentle stream, whisking or stirring vigorously in the same direction ,as you  pour it in
•  Reduce the heat to medium-low so that the water is simmering.
• Stir continuously for the first 2-3 minutes to avoid any lumps
• When the polenta stars to mildly bubble away , stir it every few minutes to prevent it from sticking.Using a wooden spoon, scrape the bottom and sides.Adjust the heat as necessary.
• Cook for 35-40 minutes .the polenta mixture will be thick and glossy and just pulling away from the sides.
• to finish the polenta ,turn off the heat and stir in cheese .you can also add the butter and the mascarpone cheese .

                                               

3 Piece Nurse Kit

the best beef stew

                                BEEF Stew ♥

Stewing meat is a cooking method that has been older than virtually any other type of cooking. From the first time man made fire, almost instantly he learned how to slow cook meat over low fire for extended periods of time.

The very first written record of stew being clocked is found in the old testament. In Genesis, eseau, with Jacob, his brother trades their father's dowry for a dish of stewed meat. The texts specified that it is only a stew of lentils but other texts throughout the old testaments have clear indications that Esau and Jacob ate stew with meat.
Some Roman writings also exist mentioning stews. These stews were mostly made of lamb and fist.



 The 14th century French epicure, taillevent, also alludes to beef stew in a recipe for the first time in modern history. The recipe was called ragout, abraised dish wherein the main ingredient is beef (bovine or cattle meat). Since then, hundreds of beef stew Recipes have appeared all across the globe..

 In America, stews include Brunswick stew,chili stew (both Texas-styleand with) beans, and burgoo. While they may be fully Americanized now, all these stews have culinary roots from abroad. What makes up a "beef stew"
The two main requirements for a dish to be called "beef stew" is that first, it must be cooked in a pot with a liquid base over direct flame, and second, it must have beef as it's main ingredient. Other prerequisites include the dish's geography, tradition, and the recipe's details.

American stew:

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 An American beef stew usually uses crust of meat like shoulder meat or spare ribs which are less tender .water ( or stock ) and vegetables then will be added, and the stew will simmer for long hours till the beef is cooked through and through and tender.

One quintessentially American style of stew is beef chili usually has a liquid base with crushed tomatoes, but varieties also exist from there .Texas style chili on the other hand usually doesn't have beans and is made chunkier with cuts of steak in place of ground beef. Other versions always have beans.


Burgoo, a Kentucky beef  stew in contrast is originally made with squirrel or rabbit meat, but now is almost always made with bovine meat or beef.

Beef stew from all over the world:

Geographical location plays a big role in how beef stews are made from different regions. In areas where cold season in longer,it is very common to find different stews Recipes in great abundance. These beef stews will usually be thicker in sauce, cooked longer, and have heavier or more flavorful ingredients.

In areas that have warmer climate, stews will be a lot spicier in flavor for inducing perspiration (in order to help cool the body).
In some areas, beefs stews aren't really "stews" in northern Italy, the home of Bolognese sauce. Stews in Emilia Romagna are essentially a sub-type of beef stew served with any kind of pasta. Burgundy, on the other hand is an area in France known for their ludicrous wines. Burgundy is very famous for their trademark stew
Boeuf Bourguignonne.

Authentic beef stew:

Cooking stew is a practice that require patience, it is known idea that if you give stew a longer cooking time ,then it will taste better and better throughout the process.
Stews were first cooked in the working class kitchens but nowadays, you will find them as a staple on the menus of high class restaurants. Their origins though remain humble and up to now these dishes are still made at home with tougher, cheaper cuts of beef for better flavor.

While very flavorful, these tough cuts of beef do not cook very well over high heat for shorter times but when simmered over low heat for longer hours, the meat fibers will break down, become tenderized and easier to chew, all the while still maintaining he meat's flavors

It is also common knowledge that all these different types of stews are even (in taste and texture) the second or third day after cooking them .by then the ingredients have already melted very well with each other.
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Our recipe for today is : beef stew (original recipe)


THE INGREDIENTS :

2 pounds stew beef
2 tablespoons vegetable oil
2 cups water
1 tablespoons worcestershire sauce
1 clove garlic ,peeled
1 or 2 bay leaves
1 medium onion , sliced
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon pepper
1/2 teaspoon paprika
dash ground allspices or ground cloves
3 large carrots, sliced
3 ribs celery ,chopped
2 tablespoons cornstarch

DIRECTIONS:

Brown meat in hot oil . Add water, worcestershire sauce, garlic, bay leaves, onion, salt , pepper, sugar, paprika , and all spices. Cover and simmer for 1 and 1/2 hours.
Remove bay leaves and garlic glove.Add carrots and celery.cover and cook 30 to 40
minutes longer.
To thicken gravy , remove 2 cups hot liquid . Using a separete bowl, conbine 1/4 cup
of water and cornstarch until smooth .mix with a little hot liquid and return mixture to pot . stir and cook until bubbly ..

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Moroccan coffee

                                                     
                             COFFEE♥


The history of Coffee goes at least as far back as the 10th century, with a number of reports and legends surrounding its first use .the native origin of Coffee is through to have been Ethiopia .the earliest substantiated evidence of either coffee drinking or knowledge of the coffee tree is from the 15th century, in the Sufi monasteries of Yemen. By the 16th century, it had reached the rest of the Middle East ,south India, Persia, turkey, horn of Africa, and northern Africa. Coffee then spread to the Balkans, Italy and to the rest of Europe, to Indonesia and then to America.

The earliest credible evidence of either coffee drinking or knowledge of the coffee tree appears in the middle of the 15th century, in Yemen's Sufi monasteries.
Coffee beans were first exported from Ethiopia to Yemen. Yemeni traders brought coffee back to their homeland and began to cultivate the bean.the word qahwa originally meant wine, and Sufis in Yemen used the beverage as an aid to concentration and as a kind of spiritual intoxication when they chanted the name of God.




 Sufis used it to keep themselves alert during nighttime devotion .A translation of aljaziri's manuscript traces the spread of coffee from Arabia Felix northward to mecca and medina ,and then to the larger cities of Cairo, Damascus, Baghdad and Constantinople. By 1414, the beverage as known in Mecca,and in the early 1500s was spreading to the Mameluke sultanate of Egypt and North Africa from the Yemeni port of mocha. Associated with Sufism, a myriad of Coffee houses also opened in Syria,especially in Aleppo, and then in istanbul ,the capital of the Ottoman empire, in 1554 .in 1511 ,it was forbidden for its stimulating effect by conservative, Orthodox imams at theological court in Mecca.

        

 However, these bans were to be overturned in 1524 by an order of the Ottoman Turkish  sultan Suleiman 1 ,with grand Mufti Mehmet Ebussuud el imadi issuing a fatwa allowing the consumption of Coffee. In Cairo Egypt, a similar ban was instituted in 1532 and thecoffehouses containing coffee beans were sacked. During the 16th century, it had already reached the rest of the Middle East, the safavid empire .from the Middle East, coffee drinking spread to italy ,then to the rest of Europe, and coffee plants were transported by Dutch to the East Indies and to the America.


Our recipe for today is : Moroccan coffee 


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 The ingredients:

1 package of ground coffee 12 oz
1 teaspoon of cinnamon powder
1 teaspoon of ginger powder
1 teaspoon of cardamom
Half teaspoon of white pepper
Half teaspoon of anise powder
1/3 teaspoon of hot chilli powder
Half teaspoon of jinsing powder (optional)


All you gonna do is just mix all the spices and the coffee and put it in a glass container ..if you want to make one cup of Coffee , use one tablespoon of this mixture with ..and enjoy your morning healthy coffee full of flavors and love !!!!!!
Bon appetit!!
 

          

Raven Cape