Quiche with tomatoes and goat cheese

Ingredients

• Crust (pate brisee)
• 150 gr flour
• 120 gr cold butter
• 4 tablespoons cold water

preparation

• Place the butter and water in the freezer for 15 minutes.
• The robot put flour, a teaspoon of salt and then cold butter cut into cubes. Give a few pulses until flour becomes sandy. And then turn the machine and add water, spoon by spoon. The dough should gather the ball in robot form.
• Cold hands (keep them under cold water tap) pour dough on plastic wrap, give disc-shaped and flattened it as hard as you can. Give the refrigerator at least 30 minutes.
•  You can use brisee bought pate, if you find
• As the dough sit in the refrigerator, cuts tomato slice. Bake them on the grill pan on low heat for 5 minutes per side, just until a little dehydrated. When you are ready, remove them to a plate and easily remove the skin on them (will come off easily).
• Spread crust into a round and thin sheet with diameter greater than 25 cm. Using a paper plate cut from a circle of diameter 25 cm. Place the circle of dough into a 20cm diameter round tray (I put parchment paper on the bottom of a greased pan and a little oil on the side).
• Place tomato slices over dough side by side.
• Crushed tomatoes over goat cheese.
• Beat eggs well and add sour cream, along with salt and pepper to taste. Pour this mixture over cheese. Shake pan to sit a little cream evenly. Optionally, sprinkle a little grated parmesan cheese or cream over (to make a browned crust in May, I sprinkle 1 tablespoon Parmesan
• Give the oven at 180C for 35-40 minutes. In the last 2-3 minutes move oven grill (fire / heat coming up) to brown nicely on top.
• Allow to cool then slice. 
• It's good cold or reheated.

Eggplant Parmigiana

 Ingredients

• 2 small eggplants
• 30 gr grated parmesan
• 300 gr grated mozzarella
• 6 wires basil
• 6 tablespoons olive oil
• least neutral tasting oil (for greasing eggplant)

preparation

Prepare the sauce: tomatoes grated give. Lima crushed garlic in hot oil. When the pulp starts to smell add tomatoes, salt, pepper and a little sugar. Let it simmer on medium heat for 35-45 minutes, until the sauce decreases. In the last minute add chopped busuiocl. Taste for salt and sugar. It then mix in blender to become smoother.

•  Tomato sauce can be prepared the day before
• You can use canned tomatoes. sauce, but when cooking time will be less, about 5-10 minutes
•  Will get more tomato sauce than needed for 2 servings, but the rest can be used for pizza, pasta or gnocchi.
• Mix in a mortar with the 6 basil leaves sea salt until well squeezed. Add the olive oil.
• Cut eggplant slices approx. 0.5 cm (the length if you use a large bowl or dish washers if you use individual). Sprinkle both sides with salt and leave to drain on paper towels, at least 15 minutes. Brush with oil on both sides using a neutral brush.
• Heat the grill pan well. Fry eggplant slices each 5 minutes on both sides. Remove to a plate and brush the top with basil sauce.
• If you can pass the eggplant slices in flour and then fried in oil, is a faster version, but the result will be more fat
• In a baking dish (or smaller vessels, individual resistant as I used) is assembled as follows:
•  Thin layer of tomato sauce
•  Eggplant slices sprinkled with a little Parmesan
•  Generous layer of mozzarella on basil sauce drizzle the remaining
•  Then repeat: tomato sauce, eggplant Parmesan, mozzarella with basil sauce ... to fill the bowl. The last layer should be mozzarella.
•  Bowl assembly can keep in the refrigerator until cooking
• Bake at 200C for 20-25 minutes, until cheese is browned.
• Serve warm.

Mascarpone prepared at home

Ingredients 

• 500 ml heavy cream for whipped cream
• 1 tablespoon lemon juice

preparation

• Place cream in a small saucepan and heat over low heat until 88C (if you have thermometer to check the temperature: it starts to make a few small bubbles on edge enough, not warm louder) non-stop mix cream to not catch the bottom. This step takes about 10 minutes.
• Add lemon juice and everything to simmer, stirring non-stop, simmer for 5 minutes (all at 88C remain sour cream). At this stage, you will feel like cream has thickened, became a vanilla cream-like consistency.
• Allow the cream to cool completely.
• Pour cream into a sieve placed over a bowl. In place 3 layers of gauze sieve. Lift the edges of gauze, but not squeeze cheese. Put it in the refrigerator for 12 hours.
• After 12 hours, the cheese is solidified enough and the bowl under strainer will see about 2 tablespoons of buttermilk. Move the cheese in a bowl with a lid. It can be used immediately or refrigerate 1 week.

Tagliatelle with smoked salmon

Ingredients

• 100 g tagliatelle
• 1 tablespoon oil
• 1 clove of garlic
• 70 gr smoked salmon
• 50 g cream cheese (Philadelphia type)
• 100 ml cooking cream
• 1 teaspoon tomato paste
• 2 wires dill
• salt and black pepper

preparation

• Place the cooked pasta in plenty of salted water according to package instructions.
• In heated oil to fry crushed garlic starts to smell.
• Add cream cheese and sour cream and stir until melted completely. Sprinkle with black pepper sauce.
• Stir in tomato paste sauce and stir until minimization.
• Add the chopped salmon strips and mix gently. Let boil for 1 minute.
• It clears sauce salt. Add the finely chopped dill.
• Add the drained pasta into the sauce and stir. Serve warm. Not reheat.

Spinach gnocchi with gorgonzola sauce

Ingredients:

• Gnocchi with spinach
• 500 g potato flour (cooked in the shell)
• 1 egg
• 125 gr flour
• 1/2 tablespoon oil
• 150 g spinach
• salt

preparation

•  put it in a colander and pour boiling water over it. You leave it 5 minutes, drain well, then squeeze it in your fist up as much water out of it. Chop very finely (in robot or manual).
• Prepare gnocchi according to the instructions here (half portion, my potatoes were roasted, peeled and crushed with the press the day before, then I put in the refrigerator covered with foil until I needed them). The only difference is that in step 3 we added the chopped spinach gnocchi dough. In addition, we made ​​the traditional way but I gave an elongated, like a rugby ball so: I rubbed each piece between your hands a few times, put just a little pressure on the dough..
• Put salted water to a boil in a large pot. When boiling turn the heat to low boil not very loud. Add gnocchi and cook them 2 minutes after they rise to the surface. Boil the gnocchi in shifts, do not crammed too much into the pot. Gnocchi cooked remove with slotted spoon into a bowl.
•  put it in a colander and pour boiling water over it. Leave it to drain well. If the leaves are larger can be cut if they are young, leave whole.
•  The only difference is that I used more milk for my sauce out softer. It will thicken enough when we add cheese. Pull the sauce from the heat and add the diced cheese and blend until melted. Season the sauce with salt and nutmeg to taste.
• Add the parboiled spinach sauce.
• Add the sauce over the gnocchi and stir gently. Put the sauce as you want, so you have the desired consistency. Some like a little sauce, another sauce gnocchi swim ...
• Serve warm.