Tu B'Shvat came, Christmas Trees, nature is green and dried fruit. It is a natural time in all its splendor. Scent of damp soil clods, green-clad treetops, farmers' yields and an abundance of weeds'Adini look like a carpet covering everything good.
I decided it would be natural line to guide the creative culinary Tu Bishvat. I collect bags of green, brown cardboard boxes, plastic boxes gentle and all of them naturally dried fruit and subtle. They are all dark color and deeper flavor.
Small dried currants I Neot Smadar Perry matches jam south of Kibbutz Yad Mordechai. Tasted sour plum and currants are also sour and delicious, very suitable to my rugelach made of crisp pastry and delicate. Dough flavored with honey and plenty of spices I add a handful of raisins generously light and a handful of pine nuts, rolling balls and enjoy the fragrant and delicious cookies. As well as financing dries embedded patiently bishkotti particularly juicy figs and pistachios, green and gorgeous.
maya.darin.tlv@gmail.com
Cookies spices, pine nuts and raisins
Materials (about 40 cookies):
• 125g soft butter
• 1/2 cup brown sugar uncompressed
• 1 heaping tablespoon honey
• 1 egg yolk
• 1 1/2 cups flour
• 1 teaspoon cinnamon
• 1 teaspoon vanilla paste and vanilla extract
• pinch of salt
• pinch of ground nutmeg
• pinch of ground cloves
• pinch of ground ginger
• 1/2 cup raisins Clear
• 1/2 cup pine nuts
Preparation:
1. Preheat oven to 180 degrees and line with baking paper format.
2. Use a mixer with paddle attachment processors butter, sugar, honey, egg yolk, flour and spices to the dough.
3. When beginning to form and add raisins and pine nuts and process just until the dough is smooth.
4. Roll into small balls and arrange pattern lined with baking paper.
5. Bake for about 8 minutes until the dough is golden.
Figs and pistachio biscotti
Materials (about 40 cookies):
• 2 1/2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 eggs
• 2 egg yolks
• 1 heaping cup sugar
• 1 teaspoon vanilla paste and vanilla extract
• pinch of salt
• 1/2 cup chopped dried figs
• 1/2 cup Fistokimktzotzim very rude
• grated lemon zest from 1 lemon
Preparation:
1. Preheat oven to 180 degrees and line with baking paper format.
2. Use a mixer with paddle attachment Beat eggs, egg yolks, sugar, salt and vanilla until mixture is slightly swollen and very bright.
3. Add flour, baking powder and baking soda and blend just until dough.
4. Add dried figs, pistachios and grated lemon zest and mix until blended.
5. Divide the mixture in half, creating two loaves and place in a lined with baking paper.
6. Bake for 30 minutes until the dough is golden (If the dough turns golden brown too quickly, cover with aluminum).
7. Remove from oven and let cool. Reduce the temperature to 140 degrees.
8. Using a serrated bread knife, slice the loaves into thin slices.
9. Arrange the format and dry in the oven for half an hour.
My rugelach plum and currant jam
Materials (about 40 cookies):
Dough:
• 200 g butter cut into cubes
• 1 bag (100 g) powdered sugar
• 2 heaping cups flour
• pinch of salt
• 2 tablespoons heavy cream
For the filling:
• 1 jar of plum jam and currants
• The handful of dried currants
• The handful of desiccated coconut chips
Preparation:
1. Preheat oven to 180 degrees and line with baking paper format.
2. Use a mixer with paddle attachment process all components of the dough, roll out into a rectangle gently thick sheet of plastic wrap and let cool for about 20 minutes.
3. On a floured work surface, roll the dough into a large rectangle and a thickness of 1.2 cm wide.
4. Spread jam over each piece of dough.
5. Cut into triangles, sprinkle with coconut and currants, and roll the broad base of the triangle towards the tip.
6. Place my rugelach baking pan lined with baking paper. Bake for about 12 minutes until the dough is golden.
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