LAITERIE                      

LAITERIE

       
 
 


* E A S Y and T A S T Y * spinach, avocado, grilled cheese and goat cheese
 
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* E A S Y and T A S T Y *

spinach, avocado, grilled cheese and goat cheese
 

           
 
 
 
Broccoli-Spinach Soup with Avocado Toasts
Ingredients

1 tablespoon olive oil, plus more for drizzling
1 leek, white and pale green parts thinly sliced
4 cups low-sodium chicken stock or water
1 bunch broccoli, chopped (6 cups)
6 ounces baby spinach (6 cups)
1/3 cup freshly grated Parmesan
2 tablespoons tahini
Coarse salt and freshly ground black pepper
4 slices rustic bread, toasted
2 avocados, sliced
1/4 cup radish sprouts
1 lemon, cut into wedges


Directions

Heat oil in a medium saucepan over medium-high heat. Add leek and cook until tender, about 4 minutes. Add stock; bring to a boil. Add broccoli and cook, covered, until bright green and tender, about 2 minutes.


Remove from heat. Stir in spinach, Parmesan, and tahini. Let cool slightly. Season with salt and pepper.


Working in batches, puree soup in a blender until smooth.


Top bread with avocado and radish sprouts. Season with salt and pepper, squeeze with lemon, and drizzle with oil.
               
   

Broccoli-Spinach Soup with Avocado Toasts

Ingredients

  • 1 tablespoon olive oil, plus more for drizzling
  • 1 leek, white and pale green parts thinly sliced
  • 4 cups low-sodium chicken stock or water
  • 1 bunch broccoli, chopped (6 cups)
  • 6 ounces baby spinach (6 cups)
  • 1/3 cup freshly grated Parmesan
  • 2 tablespoons tahini
  • Coarse salt and freshly ground black pepper
  • 4 slices rustic bread, toasted
  • 2 avocados, sliced
  • 1/4 cup radish sprouts
  • 1 lemon, cut into wedges

Directions

  1. Heat oil in a medium saucepan over medium-high heat. Add leek and cook until tender, about 4 minutes. Add stock; bring to a boil. Add broccoli and cook, covered, until bright green and tender, about 2 minutes.

  2. Remove from heat. Stir in spinach, Parmesan, and tahini. Let cool slightly. Season with salt and pepper.

  3. Working in batches, puree soup in a blender until smooth.

  4. Top bread with avocado and radish sprouts. Season with salt and pepper, squeeze with lemon, and drizzle with oil.

           
 
 
 
Roasted cumin-lime carrots
               
   

Roasted cumin-lime carrots

           
 
 
 
Gnocchi with spinach, butter, sage and parmesan
               
   

Gnocchi with spinach, butter, sage and parmesan

           
 
 
 
Ingredients: Milk and plain yogurt 
*for every 1/2 gallon of milk you use, you’ll need 4 TBS of yogurt

1. Pour milk into pan, bring to boil. 
2. While milk is heating, mix 4TBS  yogurt + 4TBS milk together (so it’s just like runny yogurt)
3. When milk begins to boil, remove from heat and let cool to between 100°-105°. 
4. Once milk has cooled, remove skin from top, and stir in yogurt/milk mixture.
5. Place lid on pot, wrap in a towel, place in your oven (turned off, with only the oven light on)
6. Let sit (keeping oven light on) for 16 hours. 
*******
7. When your yogurt is ready, you can pour the whey off the top and mix it in, and enjoy your plain yogurt
 ….or, for Greek yogurt

8. Line a colander with two layers of cheesecloth and pour your yogurt into the colander, letting it strain for 6-8 hours, until desired thickness is reached. 
Enjoy!
               
   

Ingredients: Milk and plain yogurt 
*for every 1/2 gallon of milk you use, you’ll need 4 TBS of yogurt
1. Pour milk into pan, bring to boil. 
2. While milk is heating, mix 4TBS  yogurt + 4TBS milk together (so it’s just like runny yogurt)
3. When milk begins to boil, remove from heat and let cool to between 100°-105°. 
4. Once milk has cooled, remove skin from top, and stir in yogurt/milk mixture.
5. Place lid on pot, wrap in a towel, place in your oven (turned off, with only the oven light on)
6. Let sit (keeping oven light on) for 16 hours. 
*******
7. When your yogurt is ready, you can pour the whey off the top and mix it in, and enjoy your plain yogurt

….or, for Greek yogurt
8. Line a colander with two layers of cheesecloth and pour your yogurt into the colander, letting it strain for 6-8 hours, until desired thickness is reached. 

Enjoy!

           
 
 
 
Italian Tiramisu Recipe
Tiramisu is really well-known and common to find almost everywhere, but not everyone knows about the original italian recipe.
Here we go with the original recipe for a great and 100% italian tiramisu
♒♒♒
Ingredients for 6 people
5 yolks
5 table spoons of white sugar
500 g Mascarpone
500 g Savoiardi biscuits
Unsweetened cocoa powder
Espresso Coffee / enough to fill a big Moka
2 table spoon of Marsala (italian liquor)
First of all, start with the coffee, it would be better to use an Espresso, prepared with the Moka, but if you prefer not to have a too much strong coffee- afraid of insomnia during the night- then use the electric coffee machine, the coffee will be lighter. Be sure, anyway, that the quantity will be enough to cover almost 500g of Savoiardi biscuits.
While the coffee is preparing, take 5 eggs and put in a tall and big bowl just the 5 yolks. Add 5 spoons of white sugar, and start mixing the yolks with sugar, better with a mixer with beaters. Mix for at least 10 minutes, till you have a light yellow cream. NB: the longest you’ll mix, the softer and lighter your cream will be, so be patient and mix as long as you can (15/ 20 mins is fine)
Afterwards, add to this cream, 500g of Mascarpone, keep on mix for up to 10 minutes, till you will see a soft and light cream. Even now, the longest you’ll mix, the better will be. It’s time now to add 2 table spoon of Marsala, you can find this liquor in Italian wine shops, it tastes delicious. Mix again Marsala to the Mascarpone cream, and taste to see if it’s sweet enough, or you want to add some more sugar, or some more liquor.
Now it’s almost done! It’s time to prepare your serving dish - use a pie dish with high sides, better rectangular. Start putting Savoiardi on the bottom of the dish, each close to the other till the bottom is completely covered (you can cut some pieces of savoiardi to fill the little holes in between the biscuits). Pour the coffee over your first level of savoiardi, use a spoon to spread the coffee to every biscuit. They have to become softer. When you finish with the coffee, spred your mascarpone cream all over the biscuits. Then put some unsweetened cocoa powder. Repeat up to another level with other Savoiardi, and same technique. :) Two levels are fine.
Put then your Tiramisu in fridge and serve it cold, but not too much. Enjoy!
               
   

Italian Tiramisu Recipe

Tiramisu is really well-known and common to find almost everywhere, but not everyone knows about the original italian recipe.

Here we go with the original recipe for a great and 100% italian tiramisu

♒♒♒

Ingredients for 6 people

  • 5 yolks
  • 5 table spoons of white sugar
  • 500 g Mascarpone
  • 500 g Savoiardi biscuits
  • Unsweetened cocoa powder
  • Espresso Coffee / enough to fill a big Moka
  • 2 table spoon of Marsala (italian liquor)

First of all, start with the coffee, it would be better to use an Espresso, prepared with the Moka, but if you prefer not to have a too much strong coffee- afraid of insomnia during the night- then use the electric coffee machine, the coffee will be lighter. Be sure, anyway, that the quantity will be enough to cover almost 500g of Savoiardi biscuits.

While the coffee is preparing, take 5 eggs and put in a tall and big bowl just the 5 yolks. Add 5 spoons of white sugar, and start mixing the yolks with sugar, better with a mixer with beaters. Mix for at least 10 minutes, till you have a light yellow cream. NB: the longest you’ll mix, the softer and lighter your cream will be, so be patient and mix as long as you can (15/ 20 mins is fine)

Afterwards, add to this cream, 500g of Mascarpone, keep on mix for up to 10 minutes, till you will see a soft and light cream. Even now, the longest you’ll mix, the better will be. It’s time now to add 2 table spoon of Marsala, you can find this liquor in Italian wine shops, it tastes delicious. Mix again Marsala to the Mascarpone cream, and taste to see if it’s sweet enough, or you want to add some more sugar, or some more liquor.

Now it’s almost done! It’s time to prepare your serving dish - use a pie dish with high sides, better rectangular. Start putting Savoiardi on the bottom of the dish, each close to the other till the bottom is completely covered (you can cut some pieces of savoiardi to fill the little holes in between the biscuits). Pour the coffee over your first level of savoiardi, use a spoon to spread the coffee to every biscuit. They have to become softer. When you finish with the coffee, spred your mascarpone cream all over the biscuits. Then put some unsweetened cocoa powder. Repeat up to another level with other Savoiardi, and same technique. :) Two levels are fine.

Put then your Tiramisu in fridge and serve it cold, but not too much. Enjoy!

           
 
 
 
Summertime table
               
   

Summertime table

           
 
 
 
Ravioli with butter, parmesan, sage & shallots
               
   

Ravioli with butter, parmesan, sage & shallots

           
 
 
 
Rigatoni with goat cheese, and rosemary grilled on the oven
               
   

Rigatoni with goat cheese, and rosemary grilled on the oven

           
 
 
 
Nice disposition
               
   

Nice disposition

           
 
 
 
Oh goodness. Deep Dish Cookie
               
   

Oh goodness. Deep Dish Cookie

           
 
 
 
Pears with goat cheese, cranberries, and pistachios
               
   

Pears with goat cheese, cranberries, and pistachios

           
 
 
 
Roasted tomatoes, avocado, and goat cheese on toast
               
   

Roasted tomatoes, avocado, and goat cheese on toast

           
 
 
 
Bruschetta with broiled chicken, romaine lettuce, roasted cherry tomatoes, oregano
               
   

Bruschetta with broiled chicken, romaine lettuce, roasted cherry tomatoes, oregano

           
 
 
 
Fresh, fast & easy bruschetta mix
               
   

Fresh, fast & easy bruschetta mix