XXVI, Issue 2, May 2022

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"Basenji Head Adornments. . ."
is the NEW Contest!
Enter stories &/or PHOTOS by July 1st.

Samples:


Amelia (as Cleopatra) Marsicano


Milsa Grønli


Maria Rosaria Piscopo Salerno - "Karma as Salome."
RECIPES . . .

Roasted Cauliflower and Mushroom Quinoa Salad in Balsamic Vinaigrette

recommended by Brenda Phillips..

Roasted cauliflower and mushrooms in a warm quinoa salad with a balsamic vinaigrette and creamy crumbled feta cheese.

  • Ingredients
  • 1/2 small head cauliflower, cut into florets
  • 8 ounces mushrooms, quartered
  • 1 tablespoon oil
  • 1/2 teaspoon thyme, chopped
  • salt and pepper to taste
  • 1 cup quinoa, well rinsed
  • 1 3/4 cups water or broth
  • 1/4 cup walnuts, toasted and coarsely chopped
  • 1/4 cup feta or blue cheese, crumbled
  • 1/4 cup balsamic vinaigrette
  • 1/2 teaspoon thyme, chopped
  • Directions
  • Toss the cauliflower and mushrooms in the oil, thyme, salt and pepper, place on a baking sheet in a single layer and roast in a preheated 400F/200C oven until they start to caramelize, about 20-30 minutes, mixing half way through.
  • Meanwhile, bring the water and quinoa to a boil, reduce the heat and simmer, covered, until the quinoa is tender and has absorbed the water, about 15-20 minutes, remove from heat and let sit for 5 minutes, covered.
  • Mix everything and enjoy.

Soft cake with chocolate, cocoa and pears

This recipe is a preparation of my Clara Mati. On Luvi bloog.

INGREDIANTS

24/22 cm diameter hinged cake pan

100g granulated sugar

2 eggs

80g seed oil

150g flour 0

100g dark chocolate

2 tablespoons of cocoa (18g)

50g whole milk

2 ripe pears

16g baking powder (1 sachet)

METHOD

Beat the egg whites with the sugar then add the egg yolks while continuing to whisk. Pour in the oil.

Melt the chocolate in the microwave.

Add the previously mixed flour, cocoa and yeast to the mixture, using a spatula.

Add the melted chocolate and finally the warm milk.

Grease the sides of the pan and place a baking sheet on the bottom.

Pour the mixture into the pan and decorate with pears cut into thick slices (1/8 or 1/12). Place them by pushing them slightly deep.

Place in a convection oven at 180 degrees and cook for 30 minutes or until it is dry by inserting a toothpick.

CONSIDERATIONS

The cake turns out soft and light. Using a mold smaller than 24 cm in diameter will be higher. The more ripe the pears are, the more they will color and change texture once cooked.

The use of oil (which can also be olive oil) makes this cake easy to keep soft over time. Excellent so simple but also accompanied by a cream or a sauce like a zabaglione.

Apfelkrapfen

Ingredients:

3 granny smith apples

3/4 cup plain flour
1 egg, seperated
2 tablespoons brandy
2 tablespoons lemon juice
1/2 cup sugar
1/2 cup milk
1 tablespoon cinnamon
15 g butter
1 pinch salt
oil (for frying)

Directions:

Peel and core apples. Cut into 1.5cm slices and sprinkle with sugar and lemon juice.
Sift flour and a pinch of salt in a bowl.
Add milk and egg yolk, beat until smooth.
Add brandy and melted butter, stand for 30 minutes.
Beat egg whites to stiff peaks and fold into batter.
Coat apple slices with batter and deep fry in hot oil until golden brown.
Toss in cinnamon and sugar. Serve hot with icecream.

Servings: 15_____________________________________________________________________________________________

 

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