4 Feb 2014

Time to back home

Everything has an end ... and vacations as well ....and it's time to go home.

Uruguay summer 2014

We have been on vacation since December 26, strolling along lovely beaches of white sand and blue sea-
We enjoyed the beauty of a hotel in front of the sea and the warmth of my family.And I would like to share some of these moments with you.

       So...   Is time to return to normalcy and start the year once

This past weekend, I went to the kitchen to prepare
  something I like a lot, and I did them in two flavors, cheese and meat. Hope you like.
We meet next week


1 kg of flour
25 g fresh yeast
150 ml of soy oil
300ml milk
3 tablespoon  of sugar
1 tablespoon) salt
3 large eggs

 Meat Topping

500 g chopped meat
2 chopped onions
2 chopped tomatoes
Pinch of salt
Black pepper
One lemon juice
1 tablespoon cinnamon (powder)

Cheese topping

250g ricotta
100g of grated parmesan
2 egg yolks
ground pepper
 2 tablespoons chopped chives


 For the dough

place in a bowl yeast and warm milk. Stir until the yeast dissolves. Then add the oil, the sugar, salt and eggs. Mix well. Gradually add the flour until the dough unglue fingers. Knead well on a lightly floured surface. Then make balls the size of cupped hand. Put them on a surface dusted with flour and let rest for 30 minutes. Once the balls double in volume, open to roll as if making pastries (the format should be round).


Mix the filling ingredients and place in the center of the disks of dough.

For the cheese filling

Put the two cheeses in a bowl mix well, place the egg yolks and mix, check the salt and add chopped chives

Let stand for 5 minutes and bake in oven, preheated, until browned.

1 comment:

Mari said...

I am glad to see you back! Beautiful photos Silvia, I wish I was there on vacation.