peppers

Savoury Tarte Tatin

In case you were in search of  food ideas for this week's dinner time, the answer for you is only a click away. Just sit and enjoy the first extract from my collaboration with Deli'Snacky, a Youtube channel providing plenty of ideas for quick and effective meals! Did you know that the world famous Tarte Tatin, traditionally prepared with apples from Normandy, could also be turned into a savoury option? Well I didn't, until I run out of fresh fruits in my kitchen, and here is what I came up with instead! http://youtu.be/HRoqjgpNOd4?list=UUhmCpJRIGrcFnI-mtMbT4cA

Three Peppers Tarte Tatin

  • 3 peppers (yellow, green and red)
  • 1 red onion
  • 40 gr. pitted black olives
  • 1 puff pastry sheet
  • 30 gr. fresh dairy butter
  • 30 gr. extra virgin olive oil
  • 20 gr. caster sugar
  • salt
  • pepper
  • 40 gr. tap water

Remove the seeds from the peppers. Take a large pan and grill the peppers for about 30 minutes. In the meanwhile cut the onion in dices, and pour the olive in a pan with a little bit of butter. Let everything melt at low flame and eventually add the onions in. Sprinkle with some salt and pepper, then let cook gently for about 15 minutes. Now preheat the oven at 220°.

Once the peppers are ready, get them out of the pan and immediately in a bread bag. This way, the vegetables will naturally transpire and in a matter of minutes it will be far more easy to get rid of their skin. Once the skin is off, cut the peppers into large stripes. Cut the olives in little pieces too.

Warm up the sugar in a pan with half a glass of water, after a few minutes it should caramelise. In the meanwhile, have a cake mold ready and line its base with some parchment paper. Pour the caramelized sugar in the bottom of the mold, then spread the peppers and, on top of them, add the onions and the olives. Cover with the puff pastry sheet. Bite the cake with a fork and cook for 20 minutes in the oven at 220°.

With love and peppers,

Eleonora

My tasty week...Young and Foodish

I discovered how to efficiently fight my usual adversion for mondays: it can be solved thanks to wooden mirrors and.. the use of magnesium, which properties are beneficial for both our body and soul. foto-141

Oranges are good for you, whether you want to get over a winter flu or you want to give that perfect citrus hint to a meat serenade, as I discovered this week while cooking for a bunch of ladies - yes, the Roman Witches Supper Club is back .

foto-140

Talking about preserving your health, I find it difficult to figure out the extent to which people might be or not intolerant to certain products, meeting so many of you guys during my weekly Cooking Workshops. Truth is, that many find it difficult to digest peppers. These amazing vegetables, containing vitamin A and 90% of water, come with something of a bitter taste. However, if properly roasted and eventually peeled off, they gain the sweetness they deserve and are perfect if served with some extra virgin olive oil and white wine vinegar.

foto-139

So excited about a special project I'm involved in. Please find below a little hint, tell me what you think it entails and stay tuned for further developments over the next few weeks.

foto-143

How are you going to treat yourself during these cold winter weekend mornings? Prepare yourself a savoury fried egg delight this weekend following these easy steps.

Ingredients for 2 Fried Eggs Delights:

  • a Pastry Cutter
  • 2 Slices of Rye Bread
  • 2 Eggs
  • 100 gr. Soft Cheese
  • Salt
  • Pepper

Preheat the oven at 200°. Place the slices of bread one on top of the other and proceed by cutting 2 rounds with the appropriate pastry cutter. Let them become crunchy in the warm oven for about 5 minutes. Then spread a generous amount of a soft cheese of your choice (I love to use stracchino). In the meanwhile, cook an egg per time, directly inside the pastry clutter's form, in a small pan with a hint of warm oil. After a couple of minutes the egg will be ready, and you will simply need to place it on top of the beautiful round of bread, adding salt, pepper and fresh erbs as you prefer.

foto-138

Have a rocking #foodhappiness weekend everyone,

Eleonora