- Put metal mixing bowl and pastry blender into the freezer/fridge prior to starting.
- Add the flour, salt and sugar and mix together.
- Break cold butter into chunks and place into cold mixing bowl. Using the pastry blender, break the butter until it’s bean-sized.
- Add ice cold water until dough is combined (you may need a little more water).
- Once the dough is combined but still “flour-y,” divide dough into 4 equal balls. Place in the fridge until cold again.
- On a lightly floured board, roll out the balls into flat discs.
- Combine the filling ingredients in a bowl.
- Brush the middle of the dough with egg white (to prevent soggy bottoms), and place 1/3 cup of filling in the middle.
- Fold the dough onto itself to create a rustic crostata look, brush with egg wash and sprinkle with pearl sugar.
- Bake on 375F until golden.
Combine all of the sauce ingredients together.
In a dutch oven, fry the protein. Once ready, add the veggies and some oil, until softened. Add the sauce.
In the meantime, ready the noodles. Warm the in the microwave for 1min and separate them with your fingers.
Add noodles and sauce to the meat&veggie, mix to incorporate.
- Lay a piece of baking paper over a shallow baking tray and rub the upper surface of the paper with butter.
- Put the sugar in a sauce pan and melt until almost all sugar grains are gone.
- Quickly pull of the heat, add butter, salt, and milk and mix to combine.
- Put back on the heat until the mixture has properly caramelized.
- Pour on to the greased paper and place in the freezer to harden.
- Preheat oven to 350F.
- Melt chocolate and butter until combined.
- Add sugar, eggs, flour, and salt.
- Pour into a linden baking sheet, and scatter caramel shards atop.
- Bake for 20-25min.
Credit: A Modern Way to Eat – Anna Jones
Heat up olive oil. Cook the onion, carrot, and garlic until soft. Don’t let the onion brown.
Add canned tomatoes with their juice, gently shredding with your fingers (careful – they explode!). Salt&pepper, and add dried oregano.
Simmer, covered, for 25min.
Cook egg noodles in the meantime, and use some of the starchy water to loosen up the sauce.
Credit: My Berlin Kitchen – Luisa Weiss
Trying to hold onto old memories like dying flowers
a bird raffling its feathers;
am I the flower,
or the bird?