Tag: Cookies

How to make Ringo cookies at home – Italian Cuisine

How to make Ringo cookies at home

It would be easier to buy them, but doing them is much more fun! We prepare the most famous cookies that children like so much: the Ringo

A disk of vanilla shortbread and one of cocoa shortbread with a layer of white cream inside them: i Ringo!
This is perhaps one of the biscuits most loved by the little ones and preparing it at home is very easy.
The base is a crunchy and crumbly short pastry, while the cream can be made in many ways according to taste. If you are curious to try, follow our advice.

Short pastry for Ringo

For the biscuit base you have to prepare two shortbread different, one white and one with cocoa. It is not enough to add cocoa to the white part.
So for the vanilla pastry mix 130 g of 00 flour with 80 g of not too soft butter and 50 g of sugar. Then add an egg yolk and a teaspoon of vanilla extract and mix.
The cocoa pastry, on the other hand, is prepared with 100 g of 00 flour, 30 g of bitter cocoa, 60 g of sugar, an egg yolk and 80 g of butter. Always remember to add a pinch of salt to the pastry which enhances the taste counteracting the sweetness.
Let the two dough rest in the refrigerator wrapped in the film until they have become very compact and solid because the pastry should always be worked cold and never too long.

The Ringo Cream

The white creamy sauce is a chocolate ganache and is prepared simply by dissolving in 60 ml of hot liquid cream 100 g of excellent quality white chocolate. Let the mixture rest at room temperature and then pass it in the refrigerator for an hour.
If you don't like white chocolate you can use a classic hazelnut spread, either white or black, a butter cream or even a mascarpone cream.

How to make the biscuit

After spreading the two doughs not too thinly with a rolling pin, cut them with small round biscuit molds and bake them at 180 ° for 10 minutes.
You can also use pastry stamps to decorate the shortbreads with the designs or letters you prefer just like the real Ringo.
Let the biscuits cool once cooked and then fill them with the cream.
Homemade Ringo can be kept for a couple of days at room temperature or for 5 days in the fridge having a cream prepared with fresh cream inside. If instead you use the classic Nutella, you can keep them longer.

Lavender cookies – Recipe lavender cookies – Italian Cuisine

»Lavender cookies - Recipe Misya lavender cookies

In a large bowl, add cold butter cut into small pieces and flour and work quickly to obtain a sandy mixture.
Also incorporate sugar and egg and, once you have a uniform dough, add the lavender.
Cover with plastic wrap and leave to rest in the fridge for 1 hour.

Take the dough again, divide it in half and form two cylinders.
Wrap them with plastic wrap and leave them in the freezer for 30 minutes.

Take back the cylinders and cut them into slices of about 1 cm.

As they are ready, place them on the baking sheet covered with parchment paper.
Then cook for about 10-12 minutes at 180 ° C, ventilated oven already warm.

Let the lavender biscuits cool before serving.

Turkish eggs

I  have been worrying a bit recently that the book of this blog, The Bad Cook (which is out TODAY, purchasable here)*, is going to be a disappointment.

This hadn’t crossed my mind until very recently – until recently I had always flicked through it sniggering to myself and going “This is great!!! Definitely worth £1.99.” But now I’m not so sure.

“Does it represent value to my readers?” I think as I sit with a cookbook on my lap, staring out of the window and trying not to pick at my cuticles because it drives my husband nuts.

So I have decided today to alert you to a recipe, which I would pay someone £1.99 to tell me about, which will assuage my feelings of fraudulence.

It is for a turkish eggs thing that Peter Gordon does at his restaurant brasserie cafe thing Les Providores in Marylebone High Street. It is NOT in fusion (sic), which is his cookbook, so I had to source the recipe off a New Zealand website, convert all the measurements, try it out and photograph it.

I’m sure that’s worth £1.99.

So these turkish eggs are poached eggs with yoghurt and a chilli butter. I understand if you think that yoghurt and eggs together sounds gross but I promise it isn’t. This is an incredibly delicious, almost addictive taste and it is very easy to put together for a light supper for you and someone you love. Or just for you alone.

Do not worry if you aren’t brilliant at poaching eggs – I am absolutely hopeless and mine came out just about okay.

So here we go – turkish eggs for 2

2 eggs – the fresher they are, the easier they will be to poach
200g greek yoghurt
1 tbsp olive oil
large pinch of chilli flakes
70g butter
some chopped parsley if you have it

NB – you will notice that there is no salt specified in this recipe. It is not an accident. You can, of course, add as much salt and pepper as you think this needs but personally, I think the lack of salt, the slight blandness, is a really important aspect to this – I don’t think the flavours need it. But you must do whatever you like.

1 In a bowl whisk together the yoghurt and olive oil. It is this whisking and whipping of the yoghurt that makes it so delicious, in my view. You CAN add here a small scraping of crushed garlic, but I don’t think it’s neccessary.

2 In a small pan melt the butter gently until it takes on a very pale brown colour – this takes about 10 mins over a low heat. Don’t be tempted to razz it hot otherwise it will burn. Once it looks to you like it has taken on some colour, add the chilli flakes and swirl around in the butter. Put to one side.

3 Now poach your eggs in some simmering water for 3-4 mins. If you add 100ml white vinegar to the water it should in theory help the process.

4 To assemble, divide the yoghurt between two bowls, then drop an egg on top, pour over the chilli butter and scatter with parsley.

We ate this with toasted sourdough, as they do in Les Providores, but I think this would also be terrific with any sort of flatbread or pitta.

* for Amazon refuseniks the book is also available from other sources:

iTunes: https://itunes.apple.com/gb/book/bad-cook/id580194993?mt=11

Amazon US: http://www.amazon.com/Bad-Cook-ebook/dp/B00ALKTWYY/ref=sr_1_1?ie=UTF8&qid=1363857002&sr=8-1&keywords=esther+walker+bad+cook

Google: https://play.google.com/store/books/details/Esther_Walker_Bad_Cook?id=wGTySqj1u-wC&feature=search_result#?t=W251bGwsMSwxLDEsImJvb2std0dUeVNxajF1LXdDIl0.

THANK you if you bought it. You don’t have to read it, I promise I won’t corner you and ask you what you thought next time I see you.

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