MSA 'dan PANCAR SOSLU RİCOTTA PEYNİRLİ RAVİOLİ .......... 4 kişilik

Bu aralar pastacılık kariyerim için birtakım kurslar araken, tabiki MSA,ya da baktım...profesyonel programları beni aşar ama amatör kurslarına katılınabilinir...gerçi daha geniş kapsamlı uzun süreli kurlar da buldum amatör olarak...pasta , kurabiye süsleme ve ekipmanları için bilgi arayışına devam...
http://www.msa.tc/ buradan bu tarifi buldum ve defterime eklemek istedim...hazır bekleyen makarna açma makinem de varken denemeliyim farklı malzemelerle...

Hamuru için :
200 gr ....... un
2 adet ....... yumurta
100 gr ....... ricotta peyniri
................. tuz

Yapılışı :
. Peynir hariç bütün malzemeyi sert bir hamur elde edene kadar yoğurun.
. Makarna makinesi ile ya da merdane yardımı ile ince açın.
. İçerisine ricotta peyniri koyun ve üstüne kapak olarak bir kat daha makarna hamuru koyup, yapıştırarak kesin.
. Kaynayan tuzlu suyun içerisinde 5 dakika pişirin ve pancar sos ile birlikte servis edin.

Pancar sosu için :
100 gr ....... pancar
1 diş ......... sarımsak
50 ml ........ krema
10 gr ......... tereyağı
1 dal ......... taze kekik
50 ml ........ tavuk suyu
................. tuz ve karabiber

Yapılışı :
. Pancarları minik küpler halinde doğrayın.
. Sarımsağı soyup iki parçaya bölün.
. Kızgın bir tavada tereyağını eritip, pancar ve sarımsakları soteleyin, tavuk suyunu ekleyin ve pişirin.
. Bütün malzemeyi rondoya koyun ve püre haline getirin.
. Makarnayla karıştırarak servis edin.

Ina Garten’s Cheese Platter

Barefoot Tip #1: Choose an interesting assortment of cheeses—hard sharp cheeses, soft creamy ones and pungent blue cheeses. Look for an interesting mix of flavors, textures and colors.

Most experts suggest limiting your number of cheeses (choose three to five) and picking a theme (i.e. Spanish cheeses, French cheeses, one cow’s milk/one goat’s milk/one sheep’s milk), but it’s still easy to get overwhelmed with the options. There are also some great tools online, like Artisanal Cheese’s new CheeseClock™, a graphic illustration showing how to put together a balanced cheese plate, and the Wisconsin Cheese Cupid, which focuses on cheese and beverage pairings. But if you have access to a cheese shop or a grocery with actual people manning a cheese counter, ask a cheesemonger for suggestions and samples. And don’t feel pressured to buy a wheel when 2 ounces will do.

Barefoot Tip #2: Be sure to have a platter or wooden board large enough to hold the cheeses without crowding them. Arrange the cheeses with the cut sides facing out and with several small cheese knives.
But before you plate the cheeses, you’ll want to unwrap them and let them come to room temperature. This should take about an hour.

Barefoot Tip #3: To finish the platter, add sliced breads or crackers and green leaves.
Whether you choose plain, multigrain or otherwise flavored breads or crackers is up to you. Many cheese experts recommend plain crusty breads and crackers, so they don’t interfere with the taste of the cheese. But if you can’t imagine eating cheese without a stack of Breton Multigrain crackers, by all means, bring the crackers hither.

Barefoot Tip #4: Overall, the simpler the design, the better the platter looks. Group each kind of cheese together and add one large bunch of green or red grapes in the center to create a visual focal point. Fill in the spaces with lots of crackers or small slices of bread.
Other popular accompaniments include nuts, figs (fresh, preserved or baked in a cake), apple or pear slices, olives, quince paste, fruit preserves and honey. I “filled in the spaces” with spiced pecans, homemade white crackers, honey and grapes.
Before this challenge, my idea of a cheese platter would have been that grocery tray of cubed cheeses that you pass on the way to the good stuff at a party. Now, my curiosity is officially sparked.

Three Cheese Beer Bread

6½ cups all-purpose flour

2 tablespoons baking powder

1 teaspoon salt

2 teaspoons dry mustard

1 tablespoon dried

Italian herbs

1½ cups sour cream

2 cups beer, at room temperature

½ cup tomato juice

1 tablespoon Worcestershire sauce

2 eggs, beaten

2 cups (6 oz) Gruyere cheese

1 cup (3 oz) Parmesan cheese

2 cups (6 oz) white cheddar cheese

1. Preheat oven to 350 degrees F. Grease two 9×5-inch loaf pans.
2. Grate all of the cheese.
3. In a large bowl whisk together the flour, baking powder, salt, dried mustard and Italian herbs.
4. Remove a 1/ 2 cup of the white cheddar and 1/2 cup of the Gruyere cheese and a 1/4 cup of the Parmesan and set aside for the topping of the bread. Add the rest of the cheeses to the flour mixture. Using your fingers mix in the cheese so all the cheese is coated in flour.
5. In a separate bowl whisk together the beer, sour cream, tomato juice, eggs and worcestershire sauce until thoroughly combined.
6. Add the liquid mixture to the dry ingredients and mix with a spatula just till mixed. Do not over mix.
7. Divide the batter between the two greased loaf pans and press down with a spatula. Sprinkle the top with the cheese that was set aside earlier.
8. Bake for 50 -55 minutes or until done. Allow to cool in the pans for 15 minutes before removing them from the pans. Place on a wire rack to cool.

Kırmızı biber sarması

közlenmiş kırmız biber

peynir

maydonoz

4-5 dal yeşil soğnın yeşil kısımları - taze sarmısak da olabilir

yapılışı:

tepsiye yadığımız bibere peynirli harçtan koyup sarıyoruz.bir kaç dak.kaynar suda beklettiğimiz yeşil soğanlada bağlıyoruz.