How Can I Change My Mw2 To English?

tart with figs

My garden continues to produce at a time .... and we have figs! Only the other day I collected 5 kg who ended up in jam, in alcohol, rather drowned in brandy and baked in this simple tart whose only peculiarity is to have a base of pastry made with wholemeal flour and brown sugar dark. I thought this type of pastry to obtain a more rustic and to balance the sweetness of the fig tree.

TART FIGS
For 8-10 people

150g flour 150g wholemeal flour 00

100g dark brown sugar 150g butter

1 egg (or 2 yolks) 1 pinch of salt

Figs 6-7 large

Start with preparing the pastry. In a bowl (or bowl of the mixer) to soak the butter with the flour until small crumbs. Add the sugar and the egg and work quickly to get a ball. Flatten slightly form a disk (queso facilitate the writing). Wrap in plastic wrap and let rest in refrigerator for at least 30 '. Turn the oven to 180 ° C. Roll out the dough to 3-4 mm thick, forming a disc of about 30cm and place on plate lined with baking paper. Highlight the edges decorated with flowers (or other shapes) and arrange the figs sliced \u200b\u200bnot too thick. Bake for half an hour or until the sugar juice released from the figs are well caramelized. Remove from oven and let cool.

And 'good served slightly warm with ice cream to yogurt or unsweetened whipped cream acid.

A smile and good Monday,
D.

Occasione Mercury Optimax 150

Biscuits Maple Syrup, Nuts &

course I could not return from Canada without an adequate supply of maple syrup! I always thought it was a sickeningly sweet stuff that Americans (and Canadians) put on pancakes ... how wrong I was!
1) It is not sickeningly sweet aftertaste ..... even has a "wooden" very pleasant.
2) There is only used on pancakes, but in many other recipes, not just sweet .... and
3) It's good! Yes, because maple syrup, derived from the Sugar Maple (Sugar Maple), is one of the best because it is rich in sugars minerals and vitamins, low in calories and is also known for its energizing and cleansing. In fact, you can prepare a good detox drink melting in a bottle of water and a tablespoon of syrup, to taste, lemon.

These biscuits have been welcomed by my tribe although I must say that when I tasted them out of the oven just left me puzzled, finding them bitter. In fact just a few hours later they were better and the next day even more fragrant and delicious.

BISCUITS maple syrup, NUTS & ALMONDS

250g flour 100g corn flour 00
end (Foil) 1 Tsp Yeast

powder 2 eggs 1 egg yolk

1 / 2 tsp vanilla essence 100g
nuts (pecans are good too) plentiful
a handful of almonds with their skins
125ml maple syrup Pinch of salt

very coarsely chop the walnuts and turn the oven to 180 ° C. Sift flour, baking powder and salt in a bowl. Work the eggs and the egg until the mixture is frothy and fluffy and add vanilla. Stir in the flour, walnuts, almonds (whole) and maple syrup and stir until the mixture is consistent. If it were a bit wet add a tablespoon or two of flour and mix again. With wet hands divide the dough in two, forming two rolls, place them on a baking sheet covered with parchment paper and flatten them until a width of 2-3 fingers. Bake for 25-30 'or until they are golden. Transfer the rolls to a cutting board and let cool for about fifteen minutes. Cut into diagonal slices 2 to 2.5 cm thick, place on plate and dip again in the oven for another 15-20 minutes to toast them but did not darken too much.

These cookies, apart from the form, do not have much to do with the nooks. They are rustic and crunchy biscuits, but also well suited to being dipped in a sweet wine or coffee .... but in the morning latte!

A smile but not too sweet,
D.