Champignon and Smoked Provola Quiche

TÜRKÇE İÇİN TIKLAYIN
PER ITALIANO

Today I would like to share with you the recipe of this beautiful quiche.


Ingredients:

Rosemary Pâte Brisée:
1 sprig rosemary, washed and wiped, leaves only
300g flour
150g butter, roughly chopped
A pinch of salt
75g cold water

Filling:
30g extra virgin olive oil
300g champignon mushrooms
Salt
Pepper

200g smoked Provola cheese, sliced
2 eggs


Preparation:

Ricotta, Basil and Cherry Tomato Tart

TÜRKÇE İÇİN TIKLAYIN "Ricotta, Kiraz Domates ve Fesleğenli Tart"
PER ITALIANO "Torta con Ricotta, Basilico e Pomodorini"
 

The first time I baked this delicious savory tart was my birthday which was almost four months ago. Since then I made it several times, all resulted with success.


Ingredients:
60g parmesan, roughly cut in pieces
20g blanched almonds
70g butter, roughly cut in pieces
100g toasted bread (rusk)
3 eggs, at room temperature
12-14 cherry tomatoes
250g ricotta
10-12 basil leaves (washed and gently wiped)
Salt, pepper
20g bread crumbs
A pinch of thyme or oregano
Extra virgin olive oil


Preparation:

Potato Dough for Savory Mini Tarts

TÜRKÇE İÇİN TIKLAYIN "Patatesli Tartölet Hamuru "
PER ITALIANO "Impasto con Patata per Tartellette Salate "

I prepared these for our Valentine's Day Supper for the first time. We liked them so much that I made them again and again, 4 times in 10 days, whenever we had guests. They are not only delicious but also look very pretty.

Ingredients:
200g potatoes, cut into pieces
500g water (to steam)
200g flour
125g butter, cut into pieces
1 tsp salt

Topping:
Cheese Mousse
Pepper Salsa
Or some other cheese / vegetable combinations as you wish

Preparation:

Gorgonzola Cheesecake

TÜRKÇE İÇİN TIKLAYIN
  

10g gelatin leaves
120g crackers
90g butter at room temperature
200g milk cream
60g celery stick, finely chopped
50g walnuts
250g ricotta
250g gorgonzola (I use gorgonzola dolce)
Salt, black pepper

To decorate: walnuts, chives etc (I had some fennel leaves, I used them instead)

• Soak gelatin leaves in cold water for 10 minutes
• Powderize crackers for 5 seconds on Speed 7
• Add butter and mix for 30 seconds on Speed 4
• Cover a 22cm diameter cake tin with baking paper (I used a 24cm diameter one). Spread cracker mixture by pressing with a spoon. Let it rest in the fridge for 30 minutes
• Warm cream for 3 minutes at 70ºC on Speed 3
• Add well-squeezed gelatin leaves and mix for 30 seconds on Speed 4
• Add celery, gorgonzola, ricotta, walnuts, salt and pepper. Mix for 20 seconds on Speed 5
• Spread cheese mixture onto cracker base
• Let it rest in the fridge minimum 3 hours. (I try to prepare it the day before when I can)
• Take it out of the fridge and decorate with walnuts, herbs etc just before you serve

Afiyet olsun...

Note: Even if I'd recommend this with Gorgonzola, Roquefort could be an alternative for those who can't find gorgonzola

It's adapted with a few changes from this recipe
Thanks to Francesco...

Pasticcio di Zucchini

TÜRKÇE İÇİN TIKLAYIN
   

          
60g parmesan, roughly chopped
500g zucchini
200g flour
420g milk
30g olive oil
Salt
Black pepper
Optional: dried herbs (thyme, oregano...etc)

• Slice zucchini around 0.5cm thick and put them in a deep bowl

• Grate parmesan by speeding up from 2 to 9 for 15 seconds, set aside
• Place flour, milk, oil, 30g of grated parmesan, salt, pepper and the dried herbs in TM Bowl. Mix for 10 seconds on Speed 5-6
• Pour the mixture on the zucchini and mix

• Transfer it to tart tin. Bake for 45 minutes at 200ºC. When there are 10-15 minutes left, sprinkle with the remaining 30g of grated parmesan and continue to bake

Afiyet olsun...


It's adapted with a few changes from this recipe

Thanks to Fraluba...

Baked Mucver

TÜRKÇE İÇİN TIKLAYIN

Mücver is a Turkish dish which is made often with zucchini/courgette, onion, cheese and eggs. Traditionally it is fried. Is it possible to make a delicious one without frying? For me it is!

800g zucchini, chopped roughly

15g parsley leaves

150g spring onion, chopped roughly including the green parts

50 white cheese (like Turkish or Greek kind)

50g emmental kind cheese

45g extra virgin olive oil

2 eggs

Salt, black pepper

100g whole wheat flour

50g all purpose flour

10g baking powder

• Put zucchini in TM Bowl and puree by pressing Turbo several times
• Place 2 layers paper towel in a drainer, put zucchini inside and drain the liquid away by pressing with your hands. (use a good quality paper so that it wouldn't be torn)
• Chop parsley for 7 seconds on Speed 7. Add onion and chop for 6 seconds on Speed 5-6
• Add cheeses and chop for 6 seconds on Speed 6
• Add zucchini, oil, eggs, salt, pepper, flours and baking powder and mix for 30 seconds on Speed 4. Use also TM Spatula at the same time
• Cover a round or rectangular tart tin with baking paper. (I used a 28cm diameter one)
• Pour down the mixture, sprinkle with some nigella, cook for 35-40 minutes in preheated oven at 180°C
• Serve warm

Afiyet olsun...

Starry Tart

TÜRKÇE İÇİN TIKLAYIN

Dough
200g margarine (room temperature)
1 egg yolk
A pinch of salt
60g yogurt
10g EVO
10g baking powder
500g flour

Cheese mixture
70g milk
1 egg
70g fresh cream
150g white cheese (like feta, greek cheese)
200g ricotta
50g blue cheese (roquefort or gorgonzola)

• Place a bowl on TM Bowl. Sift in flour in the bowl, weigh and set aside
• Put margarine, egg yolk, salt, yogurt and baking powder. Start on Speed 3. After 30 seconds passed add flour by spoon through the hole of lid (2 minutes in total)
• Mix again for 1 minute on Speed 4. At the same time mix also with TM Spatula through the hole
• Put dough in a bowl, knead for 30 seconds by your hands. Cover with a clean cloth and let it rest for 20 minutes
• Cut wax paper according to dimensions of your tart pan (it should cover also the sides of the pan)
• Roll the dough with rolling pin on the wax paper (it should be a bit wider then the size of tart pan)
• Put it in tart pan. Cut the excess sides of the dough with scissors. 
• Roll the leftover with rolling pin and cut with star shaped stamp

• Blend milk, egg and cream for 1 minute on Speed 5
• Add white cheese, ricotta and blue cheese and mic for 10 seconds on Speed 5-6
• Spread cheese mixture over your tart and smooth with spatula
• Place star shaped piecess over
• Bake in preheated oven at 180°C for 20-25 minutes. Serve warm

Enjoy!

Adapted from Modern Turkish Kitchen by Alev Kaman

Zucchini Quiche

TÜRKÇE İÇİN TIKLAYIN 
 

Base
170g margarine (at room temperature)
120g yogurt
5g salt
10g baking powder
460g flour

Zucchini-Cheese Mixture
300g zucchini (peeled and roughly chopped)
1 egg white
20g EVO
40g milk
40g milk cream
Black pepper
100g white cheese (greek kind)
100g emmental kind of cheese
10 basil leaves

1 egg yolk (to brush on the top)

• Mix margarine, yogurt, salt and baking powder for 1,5 minutes on Speed 3
• Place a bowl on TM, sift in flour and weigh (460g). Set aside
• Start it for 2 minutes on Speed 3. Pour down flour through the hole of TM Lid by spoon
• Start it for 2 minutes on Speed 4. Mix also with TM Spatula through the hole of TM Lid
• Knead it for 2 minutes
• Mix it for 1 minute on Speed 6
• Put it in a bowl, cover with plastic film and let it rest for half an hour
• Put zucchini in TM Bowl. Chop it for 10 seconds speeding up gradually to Speed 7
• Put them in a drainer, sprinkle with a little salt, drain and squeeze the liquid away
• Beat egg yolk, EVO, milk, milk cream and black pepper for 1 minute on Speed 4. Add zucchini, cheeses and basil leaves. Chop for 2 seconds on Turbo. Repeat several times
• Cut baking paper to cover your tart tin (should cover also the sides)
• Roll out dough with a rolling pin (slightly bigger than the size of the baking paper). Put baking paper over and turn it. Transfer it to tart tin
• Cut the exceeding parts by scissors. Spread zucchini-cheese mixture on the top
• Knead for 20-30 seconds the parts you cut. Roll out with a rolling pin. Cut into 3 strips. Place 2 strips on the top to form a + shape. Give the third one a knot shape and place it where the 2 strips meet
• Brush the strips and the sides of quiche with slightly beaten egg yolk.
• Bake in preheated oven at 180°C for 25-30 minutes

Afiyet olsun...

Mozzarella, Tomato and Basil Tart

TÜRKÇE İÇİN TIKLAYIN

200g flour

A pinch of salt

110g margarine or butter

60g COLD water

Large handful of beans

1 tbsp EVO (to brush on the top)

200-250g mozzarella

12-15 basil leaves (chopped by hand)

4-5 tomatoes

Salt, black pepper

40g grated parmesan

2 tbsp EVO

• Sift in flour. Add salt, margarine and cold water. Mix for 40 seconds on Speed 3-4
• Put the dough on wax paper. Give it a ball shape and cover with wax paper. Let it rest in the fridge for 1 hour.
• Cut mozzarella into thin slices
• Cut tomates into 0,5cm thin slices
• Roll the dough with rolling pin as wide as it would cover also the sides of your tart pan
• Place it inside the tart pan with wax paper
• Cover it over with aluminium foil and spread the beans over. Bake it for 20 minutes in the 190°C preheated oven.
• Without turning off the oven, take your tart out, remove the beans and aluminium foil. Brush with 1 tbsp EVO.
• Cover with mozzarella slices. Spread over half amount of the basil leaves.
• Place tomato slices and then again spread over the remaining basil leaves
• Sprinkle with a little salt, black paper and parmesan.
• Pour over 2 tbsp EVO, put it back in the oven and bake for another 35 minutes. (During baking, there may be some liquid from the cheese. After 20-25 minutes, take the pan out, throw the liquid out with a spoon and put it back in the oven)

Buon Appetito

I've adapted this one from the book named as "Italian Kitchen - by Capalbo, Whiteman, Wright, Boggiano"