Julia
- 12 мая 2019 г.
- 5 мин. чтения

Mediterranean Recipes

In the Mediterranean cuisine combined cuisine and culinary specialties of all countries of the Mediterranean basin. Here they know the price of olive oil, deliciously prepared seafood, fish and meat combined with pastries, rice and vegetables. The special taste of the Mediterranean dishes is due to the addition of olives, green olives, spices and cheeses. Each region has its own characteristics and secrets of cooking, but all of them are united by the love of Mediterranean cooks for fresh, high-quality products, the taste of which they seek to preserve.

Cottage Cheese Cookies “Goose Feet”

INGREDIENTS

Wheat flour 300 g

Butter 200 g

Cottage cheese 200 g

Baking Powder 1 tsp

Sugar to taste

PREPARATION INSTRUCTION

1. Mix the baking powder with flour - initially 200 grams of flour, if necessary, for a better kneading, add more.

2. Chop cold butter into flour, knead the dough. Add cottage cheese to the dough. If the dough is kneaded with difficulty, you can add a tablespoon-two cold water.

3. Roll into a ball (or some), put in the refrigerator for half an hour.

4. Roll out the dough, cut circles.

5. Roll the circle on one side in the sugar, roll in half, sugar inside. Once again, roll the resulting bundle on one side in sugar, roll it again with sugar inside. Roll one, the upper side of the shell in sugar, put on a baking sheet.

6. Bake at 180 degrees until cooked (about 10–20 minutes), the biscuits should redden.

Cinnamon Cane Sugar Cake

INGREDIENTS

Butter 80g

Cane sugar 120 g

Vanilla extract 1 tsp

Chicken egg 1 piece

Flour with baking powder 90 g

Wheat flour 30 g

Milk 125 ml

Ground cinnamon 1 tsp

PREPARATION INSTRUCTION

1. Preheat the oven to 180 degrees. Lubricate the round baking pan with butter and cover with baking paper.

2. Using a mixer, beat 60 grams of butter with 115 grams of sugar to a cream. Gradually add the beaten eggs and mix well. Add the vanilla and whisk.

3. Transfer the mixture to a large bowl and stir in the sifted flour and milk. Mix well. Shape and bake for 30 minutes until cooked. Leave the cake in shape for 5 minutes, then transfer to the dish.

4. Brush the warm cake with the remaining softened butter and sprinkle with the remaining sugar and cinnamon.

Ricotta cannoli

INGREDIENTS

Wheat flour 345 g

Sugar 200 g

Ground cinnamon 1 tsp

Butter 80g

Red wine 5 tablespoons

Chicken egg 2 pieces

Egg white 1 piece

Ricotta cheese 450 g

Vanilla extract 2 teaspoons

Orange peel 1 tsp

Dried cherries to taste

Salt to taste

Vegetable oil to taste

PREPARATION INSTRUCTION

1. In a large bowl, mix flour, 50 grams of sugar, cinnamon and salt. Add chilled butter, cut into small cubes, and turn the mixture into crumb. Add wine and eggs and knead the dough. Put the dough on a floury table and knead for six to eight minutes. Wrap in plastic wrap and hide in the fridge for an hour.

2. Divide the dough into 4 parts and roll each into a pasta machine until the thickness of the layers reaches 1 mm. Using a cutter with a diameter of 10 cm, cut the dough circles and place on a baking sheet covered with baking paper. Wrap each circle around the metal tubes for cannoli 2.5 cm in diameter and 10 cm long, fasten the edges on top and smear with whipped protein (after separating the white from the yolk).

3. Pour vegetable oil into a six-liter saucepan and heat to 180 degrees. Dip a few cannoli in the butter and fry until a bright brown shade appears, for a minute or two. Also fry all the other cannoli, shifting on the grid. Remove the tubes from the cooled cannoli.

4. Prepare lemon zest. Mix the ricotta, the remaining sugar (150 g), vanilla, cinnamon and zest in a large bowl until a smooth cream. Fill the culinary bag with cream and fill the tubes. At the edges decorate with halved cherries and orange candied fruits.

Cake "Anthill" without using a meat grinder

INGREDIENTS

Butter 400 g

Sugar 100 g

Wheat flour 400 g

Baking Powder 2 teaspoons

Boiled condensed milk 1 can

Sour cream 200 g

PREPARATION INSTRUCTION

1. You need to preheat the oven to 180 degrees in advance.

2. For the dough, you first need to mix in a large bowl sour cream, softened butter (200 grams), sugar, and then, adding flour and baking powder, knead the shortbread dough.

3. There are no meat grinders, so you need to pinch the small balls from the dough and spread them on a baking sheet (brushing it with butter or putting it in baking paper).

4. It is necessary to bake for 10–15 minutes at 180 degrees, until the cookie becomes a beautiful brown color.

5. While baking cookies, cook the cream. To do this, mix the softened butter (200 grams) and boiled condensed milk into a homogeneous mass. Put in the fridge for a while.

6. Crumbled cookies should be put in a bowl with the finished cream and mix well.

7. Then put the whole mass of the slide on the prepared dish and put in the fridge for 1 hour so that the cake froze.

Ligurian Lemon Pie

INGREDIENTS

Wheat flour 220 g

Sugar 250 g

4 egg eggs

Lemon 2 pieces

Butter 100 g

Olive oil ⅔ cup

Raspberry to taste

Baking Powder 1.5 tsp

Egg white 1 piece

PREPARATION INSTRUCTION

1. Remove the zest from two lemons and very carefully, with your fingertips, and rub it with a portion of sugar. Sugar granules have rather sharp edges, which allows us to “get” from the zest those essential oils that we need. Sugar will become wet, lumpy, and very fragrant. Add the rest of the sugar, mix. Squeeze the juice from half a lemon. Add 4 eggs to lemon sugar.

2. Beat the sugar with the eggs, 3-5 minutes at the highest speed so that the mass turns white and becomes very lush. Sift the flour with baking powder and gently enter into the egg mixture, mixing from bottom to top until the dough is homogeneous. Add lemon juice from half of one lemon, as well as butter and olive oil. The dough should be moderately thick and completely homogeneous.

3. Grease the form with oil and pour half of the dough into it, put raspberry berries on top and pour over the remaining dough. Bake for about 30 minutes at 175 degrees.

4. Actually, it is enough to sprinkle the cake with icing sugar, put a couple of raspberry berries on top and it will be nice, but you can go further - beat one protein from 50 g of sugar to steady peaks, put the meringue on the cake and put it under the grill at the maximum temperature 1-2 minutes. Do not leave the oven! The protein turns golden brown instantly!

Grilled Figs with Ricotta

INGREDIENTS

Honey 2 tablespoons

Cinnamon sticks 1 piece

Almond flakes 3 tablespoons

Figs 8 pieces

Ricotta cheese 125 g

½ tsp vanilla extract

Ground Cinnamon Pinch

Iced sugar 2 tablespoons

Orange peel ½ tsp

PREPARATION INSTRUCTION

1. Put honey and cinnamon into a small saucepan and pour 4 tablespoons of water. Bring to a boil, reduce the heat and simmer for 6 minutes, until half evaporated. Remove the cinnamon stick and add almonds.

2. Heat the grill and lightly grease a small baking sheet. Cut the figs into 4 pieces, not cutting to the bottom. Lay the bottom on a baking sheet.

3. Mix ricotta, vanilla, powdered sugar, cinnamon and orange zest and bowl. Put the stuffing inside the figs and pour the syrup on top. Place under the grill and cook until the almonds are roasted and the juices begin to emerge from the figs. Cool for 2-3 minutes and put on plates. Pour on top of the selected juices.

Caramelized oranges