Small delights! And an original way to use apples that are plentiful in the market these days.
1- Leave 55 gr. of high quality butter out of the fridge until it is very soft.
2- In a large bowl, work with your fingers the butter along with 225 gr. of flour and a pinch of salt.
3- Then add 20 gr. of brown sugar and 150 millilitres of milk. Continue working with your fingers, then place the dough on a floured surface.
4- To make the scones, shape the dough like you would a thick baguette then flatten it. Sprinkle two apples cut in small pieces, and fold over from both long ends. Cut the dough in thick slices.
5- Place the scones on an oven baking pan and brush with an egg yolk.
6- Bake for 20 minutes in a 200º C. oven.
An easy to make and wonderfully delicious chocolate spread!
This is the first time I make it, and it came out delicious. Make sure you use high quality butter, and high quality chocolate. I used dark chocolate with a 70% cacao content. I did not use any hazelnuts, but you can add three tablespoons of hazelnut paste at the end to make the spread similar to Nutella.
I am so happy I made it as I can finally say goodbye to all the chocolate spreads filled with palm oil available in the market, and satisfy my eight year old’s son craving for chocolate to spread on crêpes, waffles, pancakes and bread at breakfast and sometimes… at dinner!
1- Melt in bain-marie, 250 gr of chocolate with 150 gr of butter. Make sure the mix has an even consistency.
2- Pour the chocolate mixture into 300 ml of sweet condensed milk. Mix thoroughly.
3- Place in a jar and close once it has cooled slightly. It’s ready!
Note: It stays up to three weeks. No need to place it in the fridge unless you make a lot.
A lovely dish to make when you are running out of ideas… but equally so for its enchanting aroma!
For a full chicken breast
1- Boil the free range chicken breast in water with a handful of fresh cilantro and a teaspoon of whole black pepper grains. Make sure you take out the cilantro and the grains once the chicken is cooked.
2- Let the chicken cool and gently shred with your fingers.
3- In a large plan, place a little bit of olive oil. Add four garlic cloves crushed and about three centimetres of fresh ginger also crushed. Add some ground black pepper, but just a bit.
4- Once the garlic and the ginger let out their aroma, add two generous teaspoons of the Persian spice mix Adviye. If you do not have it at hand, just look up the ingredients in this recipe and just add them up.
5- Then add four to five tomatoes cut in small cubes. You can leave the skin. I do.
6- Mix well and when the tomatoes start giving out their liquid, add the shredded chicken. Mix well and add a handful of fresh cilantro chopped.
7- Let the chicken and the tomatoes cook for about 15 minutes uncovered on low fire. Mix frequently.
I served it with basmati rice cooked with raisins and avocado.
What you prepare when you have a special friend coming over. It is delicious and the aroma while it bakes is simply delightful!
1- Melt 40 gr of high quality butter and set aside.
2- Wash, peel and cut in very thin slices four large apples (I like to use golden apples).
3- In a large bowl, whisk two eggs with 90 gr of brown sugar.
4- Once it is all incorporated and the colour slightly lighter, incorporate the melted butter. Whisk and then add 120 gr of sifted flour, and finally 80 ml of cold whole milk. Mix well.
5- With a spatula, mix in the apple slices.
6- In a prepared baking pan (lined with butter and flour), place half the apple mix, top with a cup of blueberries, then add the rest of the apple mix.
7- Sprinkle with brown sugar and bake for 40 minutes in a 180º c. oven.
This is a really easy recipe and filled with flavours. It is most convenient to make when you come back from a trip and realise you have very few ingredients at home, as it happened to me a few days ago.
All you need is high quality pasta, some garlic, a lemon (or a lime), dried herbs, black pepper, olive oil and good Parmigiano.
For two servings
1- Cook the pasta per instruction.
2- In a pan, fry four to five garlic cloves sliced for a few minutes in olive oil.
3- Add one lemon or one lime (as in the photo) cut in very thin slices (make sure you take away the seeds). Let it all fry gently in medium fire until the garlic slices take on a golden colour. Add some dried herbs in the last few minutes along with freshly ground pepper.
4- Drain the pasta, place in a large bowl and top with the garlic-lemon mix and all the olive oil. Toss well.
Serve with freshly grated Parmigiano. Optionally, you can add some Peperoncino to give it a slight kick and more colours.