La mejor receta que tenéis es la pasión. - Ferran Adriá
The best recipe you have is passion. - Ferran Adriá

sábado, 5 de septiembre de 2015

Ricotta pie with hazelnut praline

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Hello again everyone! It's been a month since my last post but I didn't have any time to cook something new to share with you.
Luckly, I could make a break and cook this recipe, my mother's ricotta pie, one of my favourites, with a hazelnut praline that I added.
I hope you enjoy this as much as I did throught all this years everytime I come back home.


Ingredients: (10 serves)
 For the pastry
- 140 g cornstarch.
- 480 g self rising flour.
- 320 g sugar.
- 6 yolks.
- 300 g butter.
 For the filling
- 800 g ricotta.
- 300 g sugar.
- 5 eggs.
- Vanilla extract.
 For the praline
-30 g sugar.
-100 g hazelnuts.


For tha pastry, mix the flour, sugar and cornstrach with the butter and mix it all togethet with your finger yolks to get a sandy consistence. Then add the egg yolks and knead until all the ingredients are unifed and the pastry is uniform but can be easily break (you can use your palms for this) stretch it to get a 1 cm tall pastry as maximum. Put the pastry in a cake mold (apox. 30 cms diameter) and do a little preassure to seal all the cracks (don't worry if the pastry breaks! You can use the same piece of pastry to unite all or you can add an extra piece of pastry as a "pach"). Don't cut the edges until you and the filling. You'll need 7 cm tall aprox.


The filling is super easy. It's only mix the ricotta with the sugar, the eggs and the vanilla extract and pour it inside de cake mold.
Cut the excess of pastry from the edges and knead it with the extra pastry, stretch it and put it on top to form the top. Make some preassure to unite the top with the edges and take it to a 180°C oven for an hour and 15 minutes. Let it cool down and reserve on the fridge.
For the praline, put the sugar in a pan and take it to the fire until the sugar melts and change to a light brown colour. Add the hazelnuts and mix it with a wooden spoon. Place it in a silicone pastry mat or a previously oiled marble. Once its cool, chopp it with a knife and spread over the cake

I hope you liked this recipe as much as I did and enjoy it!! Remember that you can follow me on Facebook, Twitter, Pinterest and Instagram. If you have any doubt please leave a comment so I can help you!! See you!!




Foodlosophy on yummly!

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Hello everyone!!
Great new!! I have a new page where you can find my recipes on Yummly:
http://http://www.yummly.com/page/foodlosophy

For those of you who don't know what is Yummly, let me explain.
Yummly is a really great website where you can find literally thousands of great recipes. You can register and save your favourite recipes just clicking on the yummly button on the top of the recipe!!
So I hope you enjoy using this amazing website and keep cooking!!!
See you, Santiago

Tarta de ricotta con praline de avellanas / Ricotta pie with hazelnut praline

Yum

Hola de nuevo a todos! Ha pasado un mes desde mi ultima publicación pero no tuve tiempo de cocinar nada nuevo para compartir con ustedes.
Por suerte, pude conseguir tiempo y hacer esta receta, la tarta de ricotta de mi mamá, una de mis favoritas, a la que le agregue un praliné de avellanas.
Espero que la disfruten tanto como yo durante todos estos años cada vez que vuelvo a mi casa.

Hello again everyone! It's been a month since my last post but I didn't have any time to cook something new to share with you.
Luckly, I could make a break and cook this recipe, my mother's ricotta pie, one of my favourites, with a hazelnut praline that I added.
I hope you enjoy this as much as I did throught all this years everytime I come back home.



Ingredientes / Ingredients: 
 Para la masa / For the pastry
- 140 grs almidón de maíz / cornstarch.
- 480 grs harina leudante / self rising flour.
- 320 grs azúcar / sugar.
- 6 yemas / yolks.
- 300 grs manteca / butter.
 Para el relleno / For the filling
- 800 grs ricotta.
- 300 grs azúcar / sugar.
- 5 huevos / eggs.
- Extracto de vainilla / vanilla extract.
 Para el praline / For the praline
-30 grs azúcar / sugar.
-100 grs avellanas / hazelnuts.


Para la masa, juntar la harina, el azúcar, el almidón de maíz con la manteca a temperatura ambiente y mezclar con las yemas de los dedos hasta que tome una consistencia arenosa. Luego agregar las yemas y amasar hasta lograr unificar los ingredientes  y una masa homogénea pero que se rompe fácilmente (usar las palmas de las manos) y estirarla hasta que tenga 1 cm de alto como maximo. Colocar la masa dentro del molde (aproximadamente unos 30 cm de diámetro) y hacer presión con los dedos para que todas las grietas formadas se sellen (si la masa se rompió no hay problema! Se puede colocar el mismo trozo de masa y unir o agregar un trozo extra para hacer un "parche"). Dejar los bordes sin recortar hasta agregar el relleno. Se necesitaran unos 7 cm de alto aproximadamente. 

For tha pastry, mix the flour, sugar and cornstrach with the butter and mix it all togethet with your finger yolks to get a sandy consistence. Then add the egg yolks and knead until all the ingredients are unifed and the pastry is uniform but can be easily break (you can use your palms for this) stretch it to get a 1 cm tall pastry as maximum. Put the pastry in a cake mold (apox. 30 cms diameter) and do a little preassure to seal all the cracks (don't worry if the pastry breaks! You can use the same piece of pastry to unite all or you can add an extra piece of pastry as a "pach"). Don't cut the edges until you and the filling. You'll need 7 cm tall aprox. 


El relleno es super sencillo. No consiste en mas que mezclar la ricotta con el azúcar, los huevos y el extracto de vainilla y colocar dentro del molde. 
Cortar la masa sobrante de los bordes y amasar el resto de la masa, estirar y colocar para formar la tapa. Hacer presión con los dedos para unir la tapa con las paredes y llevar a un horno a 180°C por una hora y cuarto. Dejar reposar hasta que enfríe y guardar en la heladera. 
Para el praline, colocar el azúcar en una sarten a fuego fuerte y esperar a que el azúcar se derrita y tome color. Agregar las avellanas y mezclar con una cuchara de madera. Colocar en una base de silicona o sobre mármol previamente aceitado. Una vez frío, picar con cuchillo y colocarlo sobre la torta. 

The filling is super easy. It's only mix the ricotta with the sugar, the eggs and the vanilla extract and pour it inside de cake mold.
Cut the excess of pastry from the edges and knead it with the extra pastry, stretch it and put it on top to form the top. Make some preassure to unite the top with the edges and take it to a 180°C oven for an hour and 15 minutes. Let it cool down and reserve on the fridge.
For the praline, put the sugar in a pan and take it to the fire until the sugar melts and change to a light brown colour. Add the hazelnuts and mix it with a wooden spoon. Place it in a silicone pastry mat or a previously oiled marble. Once its cool, chopp it with a knife and spread over the cake. 


Espero que les haya gustado esta receta tanto como a mi y la disfruten!! Recuerden que pueden seguirme en Facebook, Twitter, Pinterest e Instagram. Cualquier duda que tengan por favor dejen un comentario para ver si puedo ayudarlos!! Nos vemos!! 
I hope you liked this recipe as much as I did and enjoy it!! Remember that you can follow me on Facebook, Twitter, Pinterest and Instagram. If you have any doubt please leave a comment so I can help you!! See you!!