Tag: 39s

Windsor Bread – 's Windsor Bread Recipe – Italian Cuisine

»Windsor Bread - Misya's Windsor Bread Recipe


Put the flour, sugar and yeast in a bowl, start incorporating the milk first, then the egg yolks, finally the butter, one piece at a time: continue to work for at least 10 minutes or until the dough is well strung on the hook.

Cover the bowl with cling film and let it rise in a sheltered, warm place for about 60-90 minutes or until doubled.

Take the dough, deflate it with lightly floured hands and divide it into 6 equal parts: shape each piece into a ball and let it rise for about 1 hour.

Take the balls back and, one at a time, roll them out with a rolling pin into an oval shape, then roll them up on the longer side.
Proceed in the same way with the other dough balls.

Arrange the various rolls in the mold lined with parchment paper and let it rise again for at least 1 hour or until doubled.
Brush with melted butter and sprinkle with powdered sugar and almonds, then cook for 15-20 minutes at 170 ° C in a pre-heated ventilated oven.

The Windsor bread is ready: let it cool, then serve it like this or sprinkled with powdered sugar.

Beetroot Chips – 's Beetroot Chips Recipe – Italian Cuisine

Misya.info


The beetroot chips they are an equally healthy and tasty alternative to the much better known black cabbage chips. You can use them as an appetizer or as a hunger-break snack and leave them simple or complete them with paprika, or aromatic herbs, such as thyme or marjoram, but also rosemary or sage. These are colorful, crunchy and very easy to make beetroot chips they are one after another, so I absolutely recommend you try them!

Pumpkin Spatzle – 's Pumpkin Spatzle Recipe – Italian Cuisine

»Pumpkin Spatzle - Misya's Pumpkin Spatzle Recipe


First of all, clean the pumpkin, wash it, cut it into slices, remove the skin and cook it in the oven for about 25 minutes (it must be very soft) in a preheated convection oven at 180 ° C.

Mash the pumpkin well with a fork (you can also whisk it) and add eggs, a pinch of salt, nutmeg, milk and finally the flour: you will need to obtain a homogeneous but slightly sticky mixture, workable with a whisk.

Also prepare the other ingredients: cut the bacon into strips and coarsely chop the hazelnuts.

Boil lightly salted water in a large pot: when it boils, place the grater for the spatzle over it and start creating them, dropping them into the water; if you do not have the appropriate grater, you can do as I do and use a potato masher.
When the spatzle rise to the surface, you can drain them with a slotted spoon.

Meanwhile, melt the fat from the bacon in a large non-stick pan, then add the hazelnuts and toast them while browning the bacon.
When the spatzle are ready, as you drain them, add them directly to the sauce.

The pumpkin spatzle are ready, serve them with a sprinkling of fresh pepper.

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