In this recipe, he played as a delicious escort in the form of a summer sparkling drink served on an ice cloth mixed with 3 parts of Sandeman Porto Ruby, 2 parts of dry sparkling wine and 1 part of the linseed liqueur , if you also wanted to try it out and serve it for some nice summer time. ) Previously, I liked Port wine unsweetened and just so, but I enjoy more and more, for example, on ice or in the form of a bubble cocktail. We have the opportunity to sit in the evening with our family on the terrace watching the kids running around and enjoying a moment of well-being with a glass perhaps every day, and perhaps it's about the atmosphere, it's such a ritual, when we all stop after the embittered day. I have never drunk alcohol, I am more like an eternal taster, so even now, when I'm either pregnant or nursing, I do not suffer, but with the joy of drinking I like to prepare and at least taste.
I'm preparing these recipes for the Sandeman brand as a press pack and also as a festival menu that you can taste at one of the planned events, but I'm glad to be able to publish it now and I'm looking forward to seeing how you like it and how it will taste you recipes in which port plays as ingredients.
I still wanted to give some tips, advice and experience to the tartlets. You can freely play fruit and definitely recipe not only on figs that are seasonal and not always available. As I mentioned, great is, for example, baked grape wine, and alternatively you can try even sweeter varieties of apples. Dough cabinets are good to pre-treat yourself first, otherwise the dough would not get well and was not crunchy, but rather inappropriately soft.
And what is the opportunity? I think it best describes the word tapas and it will bring me all the beautiful memories of our holiday in Andalusia. I really liked the local rhythm of eating, when you sit down to a small table in a nice street bar and take a little but delicious tooth with a light drink between breakfast and lunch or lunch and dinner. Actually, I could only eat tapas instead of big portions, when nothing else can fit in you and you have no chance to taste so many different delicacies.
Tartalettes with gorgonzola, caramelized fruit and walnuts
17. June 2016
Today's recipe is about my most favorite ingredients in the kitchen! Gorgonzola definitely belongs to them. I love her in both sweet and savory cuisine and in combination with fruits such as pears, figs or baked grape wine is simply perfect. I wanted to prepare this recipe for you for a long time, and so when I called Sandeman Port wine to cooperate with me to create recipe for meals, which I like to blend with the port wines, I have not thought for a long time. Gorgonzola is great for port wines. Ports also definitely belong to my top ingredients, as some of you may have noticed, because not only here, but also in my cookbook, you are sure to be able to meet the recipes built on these wines.
Postup
Preheat the oven to 180 ° C. Spread the leaf dough on a rolled roll and cut the large wheels to fill the baskets on the taratlets and the sides of the molds. The dough should be sufficient for 8-10 tartlets with a diameter of 10 cm. Ideal are those molds that have a loose bottom, and then the baked baskets are removed without damaging them. Erase them ideally with sprays. Drop the baskets with a dough, sprinkle the bottom lightly with a fork and pre-heat them for at least 10 minutes filled with ceramic baking beans to prevent the dough from baking. (Alternatively, you can also use real beans.)
Meanwhile, prepare the pears. Peeled and dewyed are chopped on marigolds. In the pan, squeeze them briefly with butter, honey and a pinch of salt. Finally, add the figs trimmed to the quarter. In total, it should take about 5 minutes until the pears lightly soften and the juice in the pan does not change into syrup. (If the fruit leaves a lot of juice, you can cut it out earlier and then reduce the juice separately to the desired syrup.)
Pre-cooked cups can now be filled with fruit, gorgonzola, topped with caramel fruit syrup and topped with nuts. Bake at 180 ° C for 20-25 minutes until the edges of the dough are golden.
