Mini tartlets with minced meat and leeks

 

It ends in October with this recipe that illustrates Halloween, a recipe to make absolutely with children is fun, funny and little ones are proud of their achievements. I gave you a method to do with tart pans or mini muffin tins, but I was lucky enough to use a electric mini machine tarts that my children have offered me for mother's Day. on this, I wish you happy Halloween and do not overeat of candies.

ingredients

• 400 g flour.
• 1 c. teaspoon salt.
• 200 g of vegetable fat or butter.
• 1 c. vinegar.
• very cold water as required.
• 400g minced meat.
• 2 cloves garlic, minced.
• 2 stalks chopped fresh thyme.
• 2 c. tablespoons olive oil.
• Salt and pepper.
• 4 leeks washed and sliced ​​thinly.
• 3 eggs.

Preparations

• In the bowl of a food processor, place the flour and salt and mix a few seconds.
• Add the butter and pulse until the mixture turns the crumb texture.
• Add vinegar, cold water and mix again until the dough begins to form a ball.
• Remove it from the bowl and form a ball with the hands on a floured counter.
• Wrap plastic wrap and refrigerate for 30 minutes.
• In a skillet, saute in oil half the meat, garlic and thyme.
• Add salt and pepper, place in a bowl and leave aside.
• Sauté the leeks in the remaining oil, salt and pepper and cook until tender.
• Add the meat and let cool.
• Add eggs.
• Butter the tart pans and spread the dough into the molds.
• Fill the molds with stuffing.
• Cut the dough into making the same diameter as the tart pans and form funny faces (children will be happy to do this step for you).
• Remove the stuffing and close the ends with a fork.
• Bake in a preheated oven at 350 ° F / 180 ° C for 20 to 30 min.

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Danish Apricot

A pastry that I love and that is the favorite of my mom.I know that the text looks long and daunting, but the fact remains that this delicacy is easy. If you do not want us your puff pastry, you can buy it at the store. Good week

Ingredients: Pastry cream.	Ingredients: Puff pastry.
50g sugar. 2 c. tablespoons of white flour. 2 eggs. 500 ml of milk. ½ c. with vanilla tea.	500 g of white flour. 1 c. teaspoon salt. 100g unsalted butter, melted. cold water depending on the mixture. 200 g soft unsalted butter. 50 g white flour. beaten egg for gilding. a box of halves of apricots in syrup.

Preparations

• Heat milk in a saucepan
• In a bowl, combine sugar and flour.
• Add eggs and whisk until the mixture is smooth.
• Stir in the hot milk gradually, whisking.
• Replace all in the saucepan and bring to low heat to boiling, whisking constantly.
• Remove from heat and add vanilla.
• Put in a bowl, place plastic wrap directly on the hot cream and let cool.
• Put in the fridge time to prepare the dough.
• In a large bowl, combine flour, salt and melted butter pick up with cold water.
• Knead the dough until it is smooth and homogeneous.
• Cover with plastic wrap and refrigerate for 1 hour.
• In a bowl, mix the butter and flour.
• Put the mixture on plastic wrap and shape a square.
• Close the wrap and refrigerate 1 hour.
• On a floured work plan, roll dough into a rectangle and place the butter in the middle then fold the sides over the butter.
• Chill dough 30 minutes.
• Roll dough into a rectangle with rolling pin, taking care to keep the butter has imprisoned inside.
• Fold the rectangle into 3 to make a turn and refrigerate 1 hour.
• The further lower again in rectangle and fold and refrigerate 1 hour.
• Repeat the same operation for the last time either 3rd round total taking care refrigerate for 1 hour between each operation.
• Preheat oven to 350 ° F / 180 ° C.
• Roll dough into a rectangle and cut out with a pastry wheel to square the size desired.
• Place 1 c. tablespoons of pastry cream center square and fold two corners to the center over filling
• Add half apricot in the center.
• Place the pastries on a baking sheet lined with parchment paper.
• Brown pastry with beaten egg.
• Bake about 15 minutes or until the pastry is well developed and the pastry is golden brown.
• Cool on rack.
• Tip: Make shine your pastries with a little apricot jam smeared on the hot surface! Or go for a more traditional frosting icing sugar mixed with a little milk.

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Bread sticks without kneading

Bread sticks without kneading

Hello friends.
Many thanks to those who have kept my blog last active my absence, I revaudriez this service forever. Today I present another bread without kneading shaped wand that we worshiping at home.
I hope you will try it because it's worth a try.

ingredients

• 400g white flour or more depending on the absorption.
• 1 c. teaspoon salt
• 1 c. tablespoon dry yeast
• 300 ml of warm water

Preparations

• In a large bowl, dilute the yeast with some warm water, then add the remaining water.
• Add flour and salt and mix roughly with a wooden spoon (the dough should be sticky is normal).
• Cover with plastic wrap and a clean towel.
• Let rise about 1 hour to 1:30, where until doubled in volume.
• Put on a well floured surface.
• Separate your dough into 3, and shaping three rods without overworking the dough.
• Place in a pan sticks, or a floured baking sheet.
• Using a knife, make some features beveled on the chopsticks.
• PS: this is optional, you can sprinkle the surface of the bread with grains of your choice.
• Let rise 30 minutes.
• Preheat oven to 400 ° F and put a pan filled with water in the bottom of the oven.
• Bake the bread until golden brown.

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Bread with garlic and herbs

Now i want make bread with garlic and herbs.lets go...
 
Ingredients

• 340 g of warm water.
• 454 g flour.
• 1 tablespoon salt.
• 1 tablespoon butter.
• 1 ½ c. instant yeast tea.
• A wrist of a mixture of parsley, chives, rosemary, thyme, and oregano.
• 2 cloves chopped garlic.

Preparation

• Dissolve the yeast in lukewarm water
• Mix all ingredients to a smooth paste
• Knead the dough by hand for 15 minutes (or else the robot) by stretching the dough and the folding
• Leave the dough for 1 hour at 1:30 am in a container covered with a damp cloth
• Fold the dough to expel air and divide into balls of equal weight.
• Cover and let stand for 15 minutes.
• Shape each ball rod by folding the dough on itself then by rolling the dough to stretch
• Arrange the strips on a plate and let stand covered for 1:30
• Place in the oven a container filled with hot water and preheat it to 400 ° F; water vapor is necessary for baking bread for a colorful and crispy crust
• Incise the strips with a razor blade
• Bake baguettes at 400 ° C for 5 minutes then reduce the oven to 350 ° C for 30 to 35 min
• The wand is cooked when it is colorful and it sounds hollow when tapped underneath.
• Allow to cool chopsticks on a rack before serving.

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