Fursecuri fragede cu unt 321

Another success from Savori Urbane site...

 

300 g white flour, 200 g soft butter with at least 80% fat, 100 g of powdered sugar, 1 whole egg, extract or vanilla, a drop of salt
Filling: apricot jam, raspberry, currant, or cream of vanilla, lemon, chocolate or coffee
Sugar vanilla powder

It is important that the butter is soft, removed from the refrigerator at least 1-2 hours before. In the mixer bowl I placed the soft butter, cut into the cubes and mixed it well with powdered sugar, salt and a few drops of vanilla extract.
When the butter becomes creamy we add the whole egg and mixed it a little. Finally add the white flour in the bowl and mixed lightly with a spatula, manually. Put the dough, covered with plastic foil, in the fridge for 30 minutes.
After 30 minutes stretch it in a thin sheet of about 3-4 mm thick. Cut it in circles of 6 cm diameter. In half of them punch a hole of 2 cm diameter.

Heat  the oven to 180 ° C (medium to high with gas). Put the cookies on a sheet of baking paper and bake them for  8-9 minutes at 180 ° C, taking care to remain as white as possible. 

Leave them 5 minutes to cool, then fill them with jam. Glue them 2 by 2 (one disc + 1 ring on top). Dust them with powdered sugar.

They are delicious after a day, and they can be kept for 2 weeks in an airtight container.

Crema de mascarpone cu ness si cafea

Tried this easy recipe from Savori Urbane, it's perfect for tiramisu, cupackes and cakes in general...

750 g mascarpone, 400 ml natural whipped cream with min. 30% fat, 150 g of powdered sugar, 2 tablespoons of ness, 1 tablespoon of concentrated coffee made from espresso, a little vanilla
Make a strong espresso coffee. While the coffee is still hot, take a good spoon out of it. In this liquid we dissolve two tablespoons of ness and leave everything to cool.
If there is not enough liquid, add a few drops of coffee. Do not add the undissolved ness to the cream because the ness drops will remain, especially if you use ness with large granulation. In addition, this espresso coffee adds extra flavor to our mascarpone cream.
Ingredients must be cold, both mascarpone and whipped cream. In a bowl place all the ingredients: mascarpone, natural cream, powdered sugar, the dissolved ness in coffee and vanilla.
Then beat it all with the kitchen robot until it gets fluffly. Depending on the performance of the robot, beating can take from 3-4 minutes to 10. Do not over beat it, because it will cut it.

Chipsuri de malai cu chives, parmezan, si sos de avocado cu iaurt

Who thought that polenta can become a fast food snack?
Thank you Mazilique for the recipe!

For polenta chips: 750 ml vegetable soup, 160g polenta, 10g chives, 30g shaved Parmesan, 100g semolina, approx. 300 ml sunflower oil (for frying), salt and fresh pepper
For the Avocado sauce: 2 avocado, 100g Greek yogurt, 2 teaspoons of lemon juice, 1 lemon peel, 1 tablespoon extra virgin olive oil

In a medium sized pot, put the vegetable soup and let it boil.
Add the polenta, stir and cook for 10-15 minutes until the liquid has been absorbed and the composition thickened. Add the Parmesan flakes and mix until incorporated. Chop the chives and add them to the polenta, add salt if necessary.
Transfer the composition to chopper, and, using a spatula, stretch it in a thin layer. Transfer it to the refrigerator for about 20-30 minutes.
After it has cooled completely, cut the polenta sheet into pieces and dredge them in semolina.
Heat the sunflower oil, and when it's hot, add the polenta pieces. Turn the pieces from one side to the other until they become golden (each piece needs about 5 minutes). The edges will become crisp, and the interior will remain soft and golden.
Absorb the excess oil with a paper napkin.
For sauce, add all the ingredients in a bowl or kitchen robot and mix them carefully until you get a creamy composition. You cand add if you wish, more lemon juice, Maldon salt flakes, freshly squeezed pepper, chopped chilli peppers or cayenne pepper powder.
Serve the chips with the sauce.