Ricotta Tart

INGREDIENTS

FOR THE TART DOUGH:

• 1 ½ cups/185 grams all-purpose flour
• ½ cup/50 grams blanched slicedalmonds
• ⅓ cup/40 grams confectioners’ sugar
• Grated zest of 1 lemon
• Pinch kosher salt
• ½ cup/113 grams/1 stick unsalted butter, cold and cubed
• 1 large egg, lightly beaten
• 1 tablespoon/10 grams poppy seeds

FOR THE FILLING:

• ¼ cup/55 grams mascarpone
• ¼ cup/50 grams sugar
• ⅛ teaspoon/1 gram cinnamon
• 1 ¾ cups/400 grams ricotta
• 1 large egg plus 1 large egg white
• 1 teaspoon/5 milliliters good stronghoney, more for drizzling (optional)
• ⅛ teaspoon/1 gram kosher salt

PREPARATION

1. Make the tart shell: Place 1/4 cup/31 grams of flour and the almonds in a food processor with the blade attachment. Process until almonds are finely ground, about 1 minute. Add remaining 1 1/4 cups/154 grams flour, the sugar, the lemon zest and the salt. Pulse to combine.
2. Add butter and pulse until a coarse meal forms. Add egg and pulse just until a crumbly dough comes together. Add poppy seeds and pulse briefly to combine. Press dough into a disk, wrap in plastic and chill for at least 1 hour or overnight.
3. When ready to bake the tart, roll the dough out between 2 sheets of plastic to a 3/8-inch thickness. Line a 9-inch tart pan with the dough and chill for 30 minutes.
4. Heat oven to 325 degrees. Line the tart shell with foil and fill with baking weights. Bake for 20 minutes, then carefully remove the foil and baking weights. Continue baking, uncovered, for about 15 additional minutes or until tart is light golden in color.
5. While the tart crust is baking, make the filling: In the bowl of an electric mixer, combine mascarpone, sugar and cinnamon. Using the paddle attachment, beat mixture until light and fluffy, about 2 minutes. Add ricotta, egg plus egg white, honey and salt, and mix to combine. Pour filling into baked tart shell and smooth the top (crust can still be hot when you add the filling).
6. Bake tart for 20 to 30 minutes, or until filling is just set in the center (a little wobble is O.K.). Let cool at room temperature on a wire rack. If you like, drizzle with honey or arrange fruit on top just before serving. Tart is best served the same day as baking.

• Crust can be baked 1 day ahead and stored at room temperature.

From NYTIMES

http://cooking.nytimes.com/recipes/1017401-ricotta-tart-with-lemon-poppy-crust?action=click&contentCollection=Food&module=Cooking&region=Marginalia&pgtype=article

Black Rice Edamame Bean Sallad

From the mindfulness masters at internationally renowned Miraval Resort & Spa comes the beautiful new cookbook, Mindful Eating. It mixes helpful tips on mindfulness in physical and spiritual realms while preparing simple, beautiful dishes. From the authors:

If preparing simple, wholesome food is what you desire, this is a good recipe to master. To achieve the best results, we suggest precisely measuring the water when cooking the rice, and use a large pot instead of a medium one so that it cooks evenly and retains its crunch.

3½ c. water

¼ tsp. kosher salt

2 c. black rice

1 c. fresh or thawed frozen edamame beans

½ tsp. Olive Oil

1 c. thinly sliced shiitake mushrooms

Pinch freshly ground black pepper

½ c. thinly sliced green onions, tops only

½ cup roughly chopped fresh cilantro

¼ c. low-sodium soy sauce

2 Tbsp. rice wine vinegar

1 Tbsp. agave syrup or honey

1½ tsp. sesame oil

Place the water and salt in a large pot and bring to a boil. Add the rice, cover, and cook uncovered until the liquid is absorbed and the rice is just tender but still al dente, 20 minutes. Drain well in a fine mesh strainer and rinse under cold running water until the water runs clear and the rice is cooled, 1 to 2 minutes. Drain well.

Bring a small pot of lightly salted water to a boil. Add the beans and lightly blanch, 1 minute. Drain the beans well, reserving 2 Tbsp. of the cooking water, and rinse the beans under cold running water. Drain the beans well, transfer to a large bowl, and set aside.

Heat a medium skillet over medium-high heat. Add the oil, mushrooms, salt, and pepper; stir well to combine and cook for 30 seconds. Add the reserved cooking water and cook until the mushrooms start to wilt but retain their shape, 1 to 2 minutes. Place the mushrooms in the bowl with the beans and add the drained rice, green onions, and cilantro.

To make the dressing, whisk together the soy sauce, rice wine vinegar, agave syrup, and sesame oil in a small bowl.

Add the dressing to the rice mixture, and stir well to combine. Serve immediately.

Makes four 1/2-cup servings

Calories: 200; total fat: 3.5 g; carbohydrate: 40 g; dietary fiber: 4 g; protein: 7 g

Retriefed from: http://spiritualityhealth.com/recipes/black-rice-and-edamame-bean-salad

Glögg

Red Glögg (makes 3 bottles)
1 1/2 bottle red wine
1/2 bottle vodka (37 cl)
1/2 bottle Portwine  (37 cl)
1/2 bottle sugar syrup (3 dl sugar 2 dl water)
Glögg spice mixture

1.    Heat up and melt sugar with water
2.    Add booze
3.    Add glögg mixture
4.    Strain the spices before you serve it hot!

Glögg spice mixture
1 piece of Pomerance peel or 1 pinch orange peel
1 pinch dried ginger
2 whole Cinnamon Sticks
5 whole cloves
2 tsp cardemon
Mix with 1 dl port +1 dl vodka. Let sit over night

White Glögg (makes 3 bottles)
2 bottles of white wine
1/2 bottle of sherry (37 dl)
1/4 bottle of Vodka (2 dl)
4 pieces cinnamon stick
2 tbsp cardamom
1 tbsp cloves
4 pcs pommerance (orange peel)
3 dl sugar
1/2 tbsp Glögg spice mixture

Brytbröd med oliver, ost och rosmarin

Brytbröd med oliver, ost och rosmarin

Kock: Ernst Kirchsteiger TV-program: Sommar med Ernst

Ernsts goda långpannebröd med mozzarella är lätt att baka.

Antal portioner: 4
Färdigt på: 90 min


Deg:


25 g jäst


2 tsk havssalt


3 dl vatten, fingervarmt


1 tsk honung


7 dl vetemjöl special


Topping
:

150 g mozzarella


150 g parmesan


1 dl pumpafrön


2 dl kalamataoliver (urkärnade)


5 kvistar rosmarin, färsk


2 msk olivolja

Gör så här

1. Sätt ugnen på 225 grader.

2. Deg
Smula ned jästen i lite av vattnet i en bunke.

3. Tillsätt flingsalt och rör om tills jästen löst sig.

4. Häll i resten av det ljumma vattnet och rör om.

5. Häll i honungen.

6. Tillsätt lite av mjölet åt gången under omrörning tills du fått en smidig deg.

7. Knåda ut degen till en 1,5-2 cm tjock brödkaka.

8. Lägg kakan direkt på plåten.

9. Topping
Skär upp mozzarellan och lägg på brödkakan.

10. Hacka oliverna grovt och lägg på brödet.

11. Riv grova skivor parmesan och smula sönder över.

12. Ta ett par rejäla rosmarinkvistar och lägg på.

13. Låt jäsa 30 min.

14. Placera brödet i mitten av ungen och grädda till fin färg, ca 20 min.

15. Ringla lite olivolja över och servera.