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I cook using genuine products. Good quality food is very important to keep us fit and healthy. I can cook everything but puddings are definitely my favourites.
 My dream? My best dream is to have my own restaurant with small but creative menu offering every day something different. 

Tuesday, 28 March 2017

Homemade tagliatelle



This tagliatelle I made using the manual pasta maker. This kind of pasta makers are very easy to use, you have your pasta made just before the water is brought to boil. To make pasta you can use the plain flour (type 500) but to achieve the best results you should use rough flour type 450 or semolina flour. You can also mix both flours 50:50. Both of them are different than the plain wheat flour, they're more "sandy" in touch. 

To make my pasta I use:
400 g wheat flour type 450 
4 large egg yolks 
1 whole egg
1/2 tsp of salt
4 tbsp sunflower oil

Knead the dough until it is smooth, very firm and dry - about 10 minutes. Depending on the grind of your semolina (wheat flour), the dough might be more or less smooth. But if it feels sticky, dust your dough and work surface with semolina flour and knead until smooth and firm. If the dough is even a titch too wet, it will stick when you run it through the pasta machine or roll it out.
Ready dough should be rolled asap. Pour about 2-3  litres of  water do the pot, add salt to make it sea water taste, and leave it to boil up. Meantime divide the dough for 8 small balls and roll each one with pasta maker from thick to thin, following the instruction (there are various pasta makers with different adjustments). Leave shets of dough for about 10 minutes before cutting. The sitting dough cover always with cling film or a damp tea towel prevent it drying out.
When you pasta is cut - put it straight to the boiling salted water and cook about 3-4 minutes. Strain it and serve hot on the plate. If you want to store the cooked pasta you must strain it from the boiling water and cold it down with cold water, otherwise it will be still getting softer. 

Thursday, 23 March 2017

Pecan and hazelnut nougatine topped with rum and chocolate ganache /// Nugatynki z orzechami pekan i laskowymi zwieńczona rumowo- czekoladowym ganache.


To make those nougatines I used Digestive biscuits, toffee caramel and crushed pecan and hazelnut nuts




Toffee caramel:


Ingredients:
100 g unsalted butter
Pinch of sea salt
3/4 cup brown sugar
1/3 cup white sugar
1/3 cup double cream
1/2 cup of water

handful of crushed pecan and hazelnuts

Method:

Bring sugars, salt and water to boil and add the cream and the butter. Keep the caramel on the moderate heat as long as it gets thick and theady, do not stir. When the caramel is getting thicker add the handful of crushed nuts and keep them in the boiling caramel for a while. The toffee caramel must be thick and sticky but not cristalised. Then, using two spoons, place on each biscuit some small amount of the nougatine and leave it do set.

Rum and chocolate ganache:

Ingredients:
Dark chocolate bar
1 tbs butter
50 ml double cream
2 teaspoons of rum or 1/2 tsp of rum flavour

Method:

Heat slowly all ingredients into the sauce pan stirring until smooth and leave on side to cool down to the room temperature. Top your nougatines with ganache, using spoon and let it leak down a bit. 
Ready made nougatines store in the fridge.


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Nugatynki z orzechami pekan i laskowymi zwieńczone rumowo - czekoladowym ganache.


Do zrobienia tych nugatynek użyłam gotowych herbatników digestive, karmelu toffi i skruszonych orzechów pekan i laskowych. 




Karmel toffi (masa krówkowa)


Składniki:
100 g masła
Szczypta soli morskiej
3/4 kubka brązowego cukru
1/3 kubka cukru białego
1/3 kubka śmietany kremówki
1/2 kubka wody

Garść pokruszonych orzechów pekan i laskowych

sposób wykonania:

Zagotuj oba cukry z wodą i dodaj wtedy masło i śmietanę. Trzymaj karmel na małym gazie tak długo, aż zacznie gęstnieć i zrobi się nitkowaty, nie mieszaj. Kiedy karmel robi się coraz gęstszy, dodaj orzechy i chwilę pogotuj je w karmelu. Karmel musi być gęsty i klejący, ale nie skrystalizowany. Używając 2 łyżek, nakładaj na ciastka po trochu gotowej nugatunki i zostaw do zastygnięcia.

Rumowo-czekoladowe ganache:

Składniki:
Tabliczka ciemnej gorzkiej czekolady
1 łyżka masła
50 ml kremówki
2 łyżeczki rumu lub 1/2 łyżeczki aromatu rumowego

Sposób wykonania:

Umieść wszystkie składniki w małym rondelku i powoli podgrzewaj, mieszając, aż do uzyskania gładkiej masy. Odstaw na bok do przestygnięcia do temperatury pokojowej. Wykładaj na każdą nugatynkę po trochu ganache za pomocą łyżki, pozwól trochę ścieknąć po ciastku.
Gotowe nugatynki przechowuj w lodówce.

Smacznego!