Tiramisu' (Pullmeup)

INGREDIENTS:
500 g di mascarpone
80 g di zucchero (sugar)
4 uova (eggs)
250 g di savoiardi (sponge finger biscuits)
1 tazza di caffè forte (meglio espresso) (strong coffee, better espresso)
1 bicchiere di Marsala (1 glass of Marsala, but I like it better with Martini Bianco, which is also easier to find outside Italy)
cacao amaro in polvere q.b. (bitter cocoa powder, e.g. cocoa powder without added sugar; q.b.=quanto basta= just enough)

INSTRUCTIONS

1. Put the egg yolk (yellow) in a bowl with the sugar and mix until the colour is pale yellow
2. Add mascarpone and mix well
3. Add the Martini Bianco to the cream
4. In a separate bowl, mix the egg white at high speed with an electric mixer (or you better have good wrists), until the white foam doesn't fall down when you put the bowl upside down (ok, don't leave the bowl there for half an hour)
5. mix the egg white to the rest of the cream, with delicate movements
6. In a supper dish pour the coffee with some water
7. Roll the biscuits in the coffee and layer them in a flat pan until you cover all the bottom
8. Spread some cream over
9. Add cocoa
10. Repeat points 7,8 and 9 at least twice

NO COOKING!

EXTRA

You can vary the amount of liquid absorbed by the biscuits and thus basically decide whether you want a softer or more consistent tiramisu', according to you taste.

Gallettes de Sarrasin

INGREDIENTS:
250g de farine de Sarrasin (black/brown? flour)
2 oeufs (eggs)
1 cuillere a soupe d'huile (1 spoon of oil)
1/2 cuillere a cafe' de sel (1/2 small spoon of salt)
1/2 l d'eau (1/2 l water)
40g de beurre (butter) + 2g for the pan

INSTRUCTIONS:

1. Mix the flour with salt, the 2 eggs and 20g of butter.
2. Add the oil.
3. Add slowly the water.
4. Mix until you reach a sticky pasta.

COOKING:

1. Put the pastain a very hot pan, turning the pan. Turn the galette when the border is brown.
2. Put cheese, egg and ham as soon as the pasta is solid.
3. Add the creme fraiche.
4. Fold the galette and enjoy "une complete"

Crepes Sucrees

INGREDIENTS:
250g de farine (flour)
4 oeuf (eggs)
1/2 l del lait (milk)
1 pincee de sel (salt)
1 sachet de sucre vanille'
50g de beurre (butter)
1 cuillere a soupe de rhum (1 spoon)
4 cuilleres a soupe de sucre (2 spoons of sugar)

INSTRUCTIONS:

1. Prepare the pasta few hours before if you can.
2. Melt the butter
3. Mix flour with vanille, sugar, salt and eggs.
4. Add butter and mix again until you reach a sticky pasta.
5. Add the spoon of rhum.
6. Add slowly the milk, mixing the pasta all the time.

COOKING:

1. Heat the pan until it's very hot
2. The first crepe is always for the cooker
3. Put the pasta in the pan, turning the pan until you cover the pan
4. Turn the crepe when you see a brown colour at the border of the crepe
5. Enjoy with Nutella!!!

I got the recipe!

And also the flat pan....!

Pancake

Back from the States with a new recipe!

This is for one person, scale up for more.
1/4 cup flour
1/4 cup milk
1 egg
sugar, maybe vanilla, any other seasoning to taste. Mix well.
Put some butter in a baking pan, and preheat it to 420 F. Make sure the bottom of the pan is coated in butter, and well heated before the batter is added (important! If the pan is not hot it doesn't get as crispy). Bake for about 15-20 minutes, until it's nice and brown. Use a large pan so that the pancake isn't too thick.
It's kind of like Yorkshire pudding, but sweeter and more dense.
Add maple syrup and enjoy!

(Many thanks to Chris D. for the recipe)

(Well actually I hope it is not like Yorkshire pudding)