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suitcases are packed. Tickets in the pocket. Everything is ready, we leave the house, close the door ... Objective: Malta, 5 days to explore the island:)

A presto!

Preparation For Cogat Free

Pierogi z fenkułem the suszonymi pomidorami

The filling for these dumplings - with potatoes, dill ricotta and Italian - is one of my favorite stuffing. Not everyone will appeal, definitely need to like the taste of fennel. I like it very much:) fennel, accompanied by sun-dried tomatoes, also appears in omaście, so beware, if someone does not respond is a vegetable, you should replace them with something else, such as onions, leek and cabbage. In preparing the dumplings for the first time benefited from a provision in the proposed pierogi dough on blog issue of Taste and to be honest, I'm very pleased with the result. Cake (no eggs) is very artistic and well it sticks dumplings. Asia she was right, it is the perfect pierogi dough!

Ingredients the dough (for about 40 dumplings):

· 300 g wheat flour

· pinch of salt

· 250 ml of hot water

· 30 g butter

Sift the flour into a bowl, add salt. Put hot water and melt the butter, gradually pour into the flour, stirring all the spoon. Combine ingredients and put them on floured pastry board podsypaną. Wygniatać dough with hands for about 7 - 8 minutes, if podsypując need to flour so that dough does not kleiło up. Prepared dough covered with damp cloth and allow to stand 30 minutes. Then put them on the pastry board, wygniatać for about 1 - 2 minutes, divided into 3 - 4 parts, and each successively rozwałkowywać a thin pancake (about 2 - 3 mm), showered pastry board and roll in flour. Glass cutting wheel, the center put one heaping teaspoon of filling. Consist of dough in half and carefully agglutinate ravioli edges, stack them on the pastry board or counter. Cover with a cloth to the cooking time, not to obeschły. In a large pot, boil salted water and both will be raging, put the first batch of dumplings. Reduce heat and cook ravioli for about 15 - 30 seconds, counting from the time of their departure to the surface. Pick out with a slotted spoon and arrange on a plate while maintaining the spacing.

Stuffing:

• 3 large potatoes

• 1 onion

· half large fennel bulbs

· 150 g ricotta cheese (or other white cheese)

· 1-2 tablespoons of plain yogurt

• 1-tbsp grated parmesan

• 1 teaspoon fennel seeds

· nutmeg

· salt and pepper

· olive

Peel the potatoes, boil, drain, mash with a fork to mush. Onion and fennel finely, fry in olive oil in a frying pan for several minutes. Mix the potatoes, add ricotta, parmesan cheese and yogurt. Stir, season with nutmeg, salt and pepper. Add fennel seeds and mix. Ready to fill stuffing dumplings.

Omasta:

· half large fennel bulbs

· dozen dried tomatoes

· olive

· salt and pepper

Chop into pieces fennel, sauté in olive oil in a frying pan for several minutes. Season with salt, pepper, add chopped tomatoes, mix well. Add cooled down pierogi and fry until they become crispy. Put on plates.

Dumplings can also reheat in the oven and immediately pour butter on a plate with olive oil, fennel and dried tomatoes.

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Pan cake with raisins yeast

... a sweet yeast bread with raisins on sourdough. Inspiration for the baking, I found the rules on blogs wyszperanych Lo Scief Scientifico e Anic & Cannella . I am very happy with the final outcome, this sweet bread is very fragrant, and in addition long stays fresh. That is what tigers like the most:)

Ingredients:

the leaven:

· 75 g wheat sourdough

· 75 g flour Manitoba

· 75 g water

Mix all ingredients, cover, set aside in a warm place for 12-24 hours.

on the cake as appropriate:

· leaven

· 150 g flour Manitoba

· 200 g of whole-wheat flour

• 50 g milk

· 150 g sugar

• 2 whole eggs

• 1 egg yolk

of 120 g of butter

· glass of rum

· wiped rind of 1 orange

· pinch of salt

• 50 g raisins (previously soaked, drained and dried)

Extras:

• 50 g raisins (previously soaked, drained and dried)

• 3 tablespoons bitter cocoa

• 3 tablespoons powdered sugar

Sift the flour, mix it with yeast, milk and sugar. Begin to knead, gradually adding the eggs and yolk. Dough will be quite sticky, so if we made by hand, it is best to take a break, cover the dough and leave it for 15-20 minutes. Return to the kneading, gradually adding the butter (best to divide them into 3 parts and add one part of the dough to form until completely absorbed, add another portion of butter, etc.). At the end add a pinch of salt, rum, orange zest, abraded and raisins. Knead again (if necessary, add a little flour.) Flexible, cover kneaded dough and set aside in a warm place to rise (for me it lasted 4 hours).

Ready roll the dough into a rectangle. Sprinkle the surface with icing sugar, cocoa and raisins, rolled up. Pass the dough to the longitudinal mold (greased and floured), set aside in a warm place to rise again (for me: 2 hours). Put into preheated oven and bake for about 35 minutes. at 170-180 ° C.

Additional comments:

- if sourdough is not very active, this cake can be further strengthened by adding a bit of fresh yeast (with milk, the first wyrabianiu);

- the filling can be freely modified;

- Mr. dolce can do it without filling, just add more nuts and raisins to the dough the proper;

- from the dough come out too great scones, and I would recommend this form!

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Eggplant stuffed with rice

... or eggplant stuffed with rice. In the south of Italy is a popular variation of this delicacy meat (carne di melanges ripiene macinata "is a spectacular dish my mother in law in Calabria ...), but to be honest, the more I tasted the stuffed eggplant vegetarian version, with rice and vegetables. Prepared as a fan of aubergines! For the first time I tried them in Florence, in the restaurant "Birreria Centrale", in which you moonlighted as a waitress. I liked this dish so that when foreign customers have asked me to recommend some vegetarian dishes, is invariably the first point to "melanges ripiene. Cook Rosa has always had high expectations and przyrządzała divine love pears, aromatic and fragrant herbs ... recipe below is my attempt to recreate these flavors at home.

Ingredients (for 2 servings):

• 1 large eggplant (or 2 small)

· approximately 100 g of rice

mozzarella cheese • 1 (125 g)

· 2-3 tablespoons grated pecorino cheese

• 1 tomato

• 1 small onion

· handful of olives

• 1 clove garlic

• 1 egg

· crumbs

· cider vinegar

· olive

· oregano and basil (preferably fresh)

· pepper and salt

eggplant slice in half and hollow. Boil rice, drain and cool. Onion and garlic finely, fry in olive oil in a frying pan. Make a hollow pieces of eggplant, heat for several minutes over low heat. Mozzarella cut into cubes (except 4-6 slices, which should be left for later.) Tomato and olives and cut into pieces (a few olives to put aside). All of these ingredients - onions, garlic, eggplant chunks, mozzarella, tomato and olive-mix with the rice. Add pecorino and egg, stir and add bread crumbs, if mixture is too thin. Add herbs, season with vinegar, salt and pepper. Thus prepared filling into prepared to impose "boats" bakłażanowych. The form of parchment paper for baking. Pour a tablespoon of olive oil, arrange eggplant with stuffing and place in preheated oven. Bake for about 45-60 minutes. at 180-200 ° C (if it starts filling up too quickly scorch on top, cover with aluminum foil form.) A few minutes before the end of cooking remove the form from the oven and place on top "boats" slices of mozzarella and olives. Insert back into the oven and bake until cheese is melted. Serve hot.

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Migliaccio Neapolitan

... a Neapolitan cake with ricotta and semolino traditionally prepared at the end of Carnival, usually on the occasion of "Martedì Grasso (Fat Tuesday). This is probably the least caloric Italian carnival tidbit of the kind ever heard:) And this really tasty! If someone like this one bit podlaskie semolina cake with , it will not be disappointed, and the Neapolitan baked - it's the same atmosphere, though the rules are derived from two parts of Europe:) I found inspiration on blogs Ideas ricetta and L'Antro dell'Alchimista , my recipe was created as a result of the intersection of these two provisions. I recommend!

Ingredients:

° 350 g fresh ricotta (the better the cheese, the tastier cake)

· 150 g semolino (you can substitute semolina)

• 100 g sugar (you can add more, depends on preference)

· 400 ml of milk

• 3 eggs

• 1 teaspoon butter

· wiped rind of 1 lemon

· wiped rind of 1 orange

· juice of 1 orange

• 1 glass of Marsala wine

· pinch of salt

semolino mix with milk, add the finely chopped lemon zest, and orange. Cook on low heat, stirring constantly. When it thickens, add a knob of butter, wait until it has dissolved, stir, remove from heat to cool. Rozrobić ricotta with eggs, sugar and a pinch of salt, add the cooled down semolino, marsala, and a glass of orange juice and mix (you can use a mixer). Ready to translate the mass a greased and floured mold (I use zawyczaj round shape with a diameter of 20 cm, although recently baked in five small ceramic cups ...) and insert a pre-heated Oven. Bake at 170 ° C, until dough is browned (in my oven, the average time baking this cake is a 40-45 min.). After cooling, the cake can be sprinkled with powdered sugar. But not everyone waiting for the cooling of the cake, I know those who prefer Migliaccio still warm:)

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carrot cake, chocolate and coconut

... Or carrot cake-chocolate-coconut. It looks inconspicuous, but it tastes like! Poetry, just poetry:) So we ate them quickly, that even I could not make a decent picture ... This is my next approach to the carrot cake (on the blog showed the first such cheesecake, orange-carrot , delicious!) And does not admit that this type of pastries very, very suit me. The carrot cake presented below has been combined with coconut and chocolate: a very successful list of flavors! Nothing, nos delicious:)

recipe comes the publication "Cioccolato", an addition to the monthly magazine "La Cucina del Corriere della Sera."

Ingredients:

· 200 g flour

• 100 g grated coconut

· 150 g sugar

· 150 g grated carrots

• 100 g chocolate (milk or dark)

· 5 tablespoons sunflower oil

• 50 ml

milk • 3 eggs

· beans with half vanilla pod

• 1 teaspoon baking powder

very easy recipe: Mix all ingredients, except chocolate. Knead the dough (can be a mixer, add more milk if necessary!), Add chopped chocolate, mix, transfer to a greased and floured mold (I've used the classic keksówki). Bake about 30 minutes. at 180-200 ° C.