There lasagna it is one of the best known typical Italian dishes in the world. Once prepared and cooked, it can also be kept for several days or months and then enjoyed as long as certain precautions are followed.
If you want to prepare lasagna and then store it, use only quality ingredients. Cover the pan with cling film (avoid aluminum foil) or place the lasagna in an airtight container. At this point you can store them in fridge (temperature approx. + 8 ° C) for a maximum of 2 days.
It is also possible to freeze lasagna cooked, but not refrozen (i.e. thawed and frozen again). The lasagna must be covered on the surface, I recommend an airtight container (preferably glass). At this point you can freeze it and keep it for up to 3 months. If you are preparing a lasagna that includes ricotta as an ingredient, I do not recommend freezing. To use them, simply take them out of the freezer, put them in the refrigerator and let them thaw very slowly, then bake them if necessary (in a preheated oven at 180 ° C or in the microwave for 3 minutes) when it is completely thawed.
THE Cocoa biscuits they are gods treats delicious, quick shortbread biscuits made with flour, sugar, eggs, butter And cocoa in the dough . From the crumbly consistency it's a chocolate flavor they are irresistible! Excellent simple ; filled with spreads to taste, to glaze or even enriched with chocolate chips And grains of dried fruit!
For the very easy preparation you just need it 1 beater and 1 bowl where all the ingredients are assembled. You can choose whether to make them with the molds that you like the most; or with the sac a poche or again cookie shooters ; the one that I used it myself to make raised hearts that look like Heartbeat with cocoa! Aren't they cute? Yes they can leave natural , believe me they are delicious or for the sweet tooth or stuff with Nutella, Marmalade or Dulce de leche as in my case e pair together! They are truly superb!
THE Cocoa biscuits they are perfect for the breakfast from soak in milk or in coffee, for a snack afternoon together with a hot chocolate and of course to be packaged e give for greedy gifts a Christmas or hag!
Cocoa biscuits recipe
20 minutes + cooling
Quantity for 40 pieces
300 grams of flour '00
60 grams of unsweetened cocoa powder
250 gr of ointment butter
150 grams of vanilla icing sugar (or icing with 1 teaspoon of vanilla or vanilla sachet)
1 egg yolk
1 pinch of salt
grated orange peel
A few tablespoons of Dulce de leche for the filling (which you can replace with Jam, Nutella, pistachio cream …)
NOTE : if you want to realize Cocoa biscuits without butter I advise you to follow the recipe for shortcrust pastry with cocoa; if you want them instead without eggs: follow that of the vegan shortcrust pastry with cocoa
How to make cocoa shortbread biscuits
To prepare the base, follow the procedure you find in MOUNTED SHORT PASTRY
You will find many useful tips.
If you are using sac a poche or shoot biscuits, it will not be necessary to let the dough rest in the fridge.
If you want to use the cookie cutters, you will have to let the pastry rest in the fridge for at least 1 hour and then roll out the pastry to 5mm with the help of a rolling pin, carefully dusting the surface with flour.
In this case I have chosen the BISCOLT Cookie Shooting Machine
simple to use, in non-toxic aluminum, with 14 dies with original shapes! In this case I chose the heart shape!
After inserting part of the dough, simply shoot the cocoa biscuit onto a previously greased pan! a few seconds:
Finally, always let the biscuits rest in the pan in the fridge for at least 20 minutes.
Then, whatever type of biscuits you have made, bake them in a static oven at 180 ° for about 12 minutes until golden brown.
Remove from the oven and leave to cool completely.
Then if you want to stuff them, do it only when they are very cold, adding 1 teaspoon of filling or using the sac a poche. Close with another shortbread
Yours are ready Cocoa biscuits
Without filling they can be kept 1 month and a half, with filling they should be consumed within 3 – 4 days.
THE Salmon croissants I'm a delicious finger food appetizer And very fast! variants of the classic Savory croissants! in this case prepare with 1 roll of puff pastry cut into wedges and pieces of fresh salmon or smoked in the center! Then rolled up in the shape of a croissant, then brushed with egg And Sesame seeds and finally baked in the oven; where they swell and take on a divine consistency! Imagine them soft And juicy inside, browse And crispy outside! in one word: greedy!
For the preparation You can choose whether to use salmon steak or fillet steak to cut into cubes , as in my case, (lo I find it amazing because it is more often bitten); but if you prefer you can use slices of smoked salmon. In the latter case, please overlap the pieces to have a full-bodied filling! 5 minutes of preparation and yours Salmon puff pastry croissants they go straight to the oven!
Perfect to be included in Christmas appetizers together with the magnificent puff pastry tree, the inevitable salmon canapes, the timeless gastronomic panettone and the legendary Danube! But also for a Aperitif among friends of the holidays and beyond! For Buffet And Snacks , even kids will love them! Trust me, they will literally be snapped up!
Salmon croissants recipe
Quantity for 8 – 11 pieces
1 roll of round puff pastry
150 gr of sliced or smoked salmon
thyme or lemon thyme (optional)
1 egg yolk
black or white sesame seeds to complete
How to make salmon croissants
First of all, use a very cold puff pastry, roll it out and divide it into 4 parts then divide every quarter into 2 or 3 parts (to make them smaller)
Then add a 2 or 3 cm piece of salmon to each wedge:
then sprinkle each piece with thyme. I do not add salt even if it is fresh salmon so as not to affect the natural taste.
Finally, roll tightly starting from the widest part, making as many turns as possible, brush with egg yolk and sprinkle with seeds. Place in the fridge for 10 minutes:
In the meantime, turn on the oven at 200 ° and after it has cooled down, cook in the middle part for about 20 – 25 minutes. If you see that they are browning too much lower to 180 °. They must be swollen and golden
Yours are ready Salmon croissants and puff pastry
You can also keep them for the next day but they give the best of them in the day!
But you can keep them raw in the fridge ready to cook!
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