Today we make brioche pan plumcakes filled with hazelnut cream, jam and pistachio cream, soft and easy to make. Delicious and soft even the next day, they are one of the best homemade snacks I have eaten … even better than many packaged snacks!
With these doses you will get 8 plumcakes.
Family💚 these snacks are kind of pigeon egg, simple to make, excellent also the day after, easy to customize, and convenient to prepare the night before and let it rise all night.
To get the excellent result you see with minimal effort, I recommend that you use one planetary, it will work independently and you can get this super creamy dough.
If it doesn't have a planetary mixer, you can use a whisk with the spiral hook and work well as per recipe!
Click here for my loaf pan!
Alternatively, you can use a mold from muffin with cups, being careful not to overfill, but keeping to the middle of the cup because they should relieve a lot in cooking!
As you can see, the dough is very soft, to prevent the filling from going to the bottom, I tried to sprinkle a layer of starch on the first layer of dough, before stuffing and then covering with the other layer of dough … It works!
For this recipe you will find a leavening of 3/4 hours as the quantity of yeast is important, but it is often more convenient for me to knead the night before and bake in the afternoon or the evening after … How to change the recipe?
You don't have to change the recipe, actually! You just have to pay attention to temperature! In winter, if you have a cool house like mine, just put the bowl well covered with plastic wrap and a cloth in the oven with the light off.
If the temperature isn't that cool, or it's summer, put it in the fridge overnight and bring it back to room temperature before cooking.
ATTENTION:
If after rising you notice a sour smell unfortunately the dough has gone bad, probably due to a too high temperature.
To have excellent snacks even the next day, it is important to keep them in the best way: in the cake pan, otherwise in hermetically sealed bags or tin boxes.
Cauliflower pancakes are a side or second dish, gluten-free, delicious and quick to make, even for children, with a thousand variations depending on the spices and of vegetables that you like. I provide you with a simple cauliflower pancake that you can enrich with other vegetables or ingredients of your choice.
Family💚 vegetable-based dishes are never too many at home, partly for personal tastes, partly to offer children a palatable dish And healthy and this is one of them.
Microwave cauliflower, ready to freeze => find it here!
By omitting the smoked cheese, or by choosing a lactose-free cheese, this recipe is also suitable for intolerant, since the parmesan it is naturally lactose free.
If you want, you can modify the recipe by removing the eggs and replacing them with potato starch, until you reach an ideal consistency… It will be easy, since you don't have to form the pancakes with your hands!
This same recipe (perhaps by adding breadcrumbs and starch), you can also make it in the oven: form pancakes on the baking sheet or in a pan, covered with parchment paper and a drizzle of oil. Cook for about 20 minutes at 200 degrees ventilated, checking browning and cooking.
I anticipate the question that will surely come from the Family💚 … If you can place a sheet of parchment paper in the basket and form the pancakes inside, you can certainly try cooking them in an air fryer.
ATTENTION: Cooking in the oven and in the air fryer needs a firmer dough (which you get with more flour, starch or breadcrumbs), while in the pan it can be even softer, because you can raise the heat slightly and help you with a spatula to hold them. together, which you can't do in the oven.
You can make these pancakes with other vegetables: zucchini, broccoli, cabbage, pumpkin, etc …
You can also play with spices and create new flavors that are close to everyone's tastes.
Lagane and chickpeas it's a warm winter first course and comforting typical from poor cuisine of the Southern Italy (Campania, Basilicata, Calabria); a variant of the classic Pasta and chickpeas; which in this case sees the as protagonists lagane, A type of fresh pasta made with durum wheat semolina and water, similar to tagliatelle but wider and shorter; that cooked together to the chickpeas previously stews with the tomato; they will bind in a dish from the creaminess and mouth-watering goodness!
Like every ancient and traditional recipe, exist different versions, and small regional variants: some add fresh tomatoes, some peeled, some enrich with bacon or bacon, some blanch the lagane before adding them to the chickpea soup. What I give you today is there Original Cilento recipe from the Lagane and chickpeas of Carmelo's grandmother, a family friend. Widespread throughout Campania: simple, vegan and very good!
It's about a very simple preparation, the lagane are ready in minutes mixing water and semolina; and once you have given the shape to the pasta, just make it dry perfectly in the air, to be able to add directly in the chickpeas! and just like Pasta and potatoes, Pasta and beans and Pasta and lentils, the lagane, they will absorb all the scents and the flavors of legumes, creating a sauce with an incredible gluttony!
According to the ancient recipe, i dried chickpeas, to soak; but to speed up the dish, you can use precooked chickpeas! in this case the lagane and chickpeas will be ready in 30 minutes!
Creamy, delicious and substantial, Lagane and chickpeas are a perfect first course that warms the heart on cold winter days! Ideal like save dinner, but also a lunch complete and substantial!
Lagane and chickpeas recipe
PREPARATION TIMES
Preparation
Cooking
Total
15 minutes
15 minutes
30 minutes
Ingrediants
Quantity for 4 people
For the lagane:
175 gr of durum wheat semolina flour
75 grams of flour '00
125 grams of warm water
2 pinches of salt
For the chickpea soup:
400 grams of dried chickpeas (or 2 cans of canned chickpeas)
5/6 cherry tomatoes
extra virgin olive oil
2 cloves of garlic
fresh parsley
salt
pepper (optional)
Method
How to make Lagane and chickpeas
First of all, at least 24 hours before, soak the chickpeas with plenty of water and a pinch of baking soda. You can skip this step if you are using precooked chickpeas.
Then prepare the lagane dough: mix the flours together with the salt, add water, knead until it forms a ball. If necessary, add a pinch of semolina flour.
Then roll out the dough with the machine. naturally passing over several times with the help of 00 flour to a thickness of 3; or proceed by hand with the help of a long rolling pin and 00 flour
The dough must be thin but porous about 3 mm.
finally obtained some laganas 15 – 18 cm long and 2.5 cm wide
set to dry sprinkled with 100% flour for about 1 hour.
Meanwhile, prepare the chickpea soup. Fry the peeled and lightly mashed tomatoes with 2-3 tablespoons of oil for 1 minute, add the washed and halved cherry tomatoes, leave to flavor for 1 minute. then add the chickpeas.
Finally add parsley, turn and brown for 1 minute. Add 2 glasses of water and let the chickpeas simmer for about 20 minutes
at the end of the indicated time, set aside 2 tablespoons of whole chickpeas. Add 1 more glass of water to the pot:
cook again for about 10 minutes.
In this case I made a dish for 2 people. if you have prepared all the indicated dose, it is very important to cook the lagane in a very large pan containing the chickpeas. so that they are not placed against each other but "scattered" it will take 3 – 4 minutes to cook.
So if you cooked the chickpeas in a small pot, transfer everything to a large saucepan, let the mixture take the rather watery mixture and add the lagane:
Finally, place on low heat and do not turn but rotate the pot so that the contents of the soup go to the lagane. cook for 2 minutes. when the dough has set, turn once, add salt, continue to cook for 1 minute more. Add the whole chickpeas, a drizzle of oil and serve hot.
Here is ready Lagane and chickpeas creamy and steaming!
Store Lagane and chickpeas
Without adding pasta, you can keep the dish for 2 – 3 days. If you have already cooked the lagane, the dish keeps perfectly in the morning for the evening. you can warm it up at the moment
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