This summer I am not in the country as often as in past years. And, one might say, even just do not go. Too much studying (yeah, do not miss any opportunity to acquire the necessary knowledge before entering), family circumstances in which I think the best stay at home. But, nevertheless, without fresh fruits and vegetables
I did not stay very happy when I see the big baskets, imported from suburban area, literally filled with vitamins, Cut Flowers , as modest and discreet, and really bright, striking colors.
Eaten enough, we begin the most enjoyable yet complex process of harvesting these oh- jams and marmalades! To be honest, having spent half the night, filling glass jars with colored jam, only forces are to ensure that lie down and then go to sleep ... But the next day to find the bottom of the basket just a handful of each kind of fruit, I, in spite of being tired, I can not deny myself the pleasure have my breakfast with fresh pastries . The main thing is that the freezer was a piece of dough, then loved for half an hour you can get something amazing flavorful and easy-such as biscuit.
Recipe adapted from Cannelle et Vanille and changed a little: as a basis, I took my favorite Pate Sucree and nectarines instead of peaches, a couple who had found in the refrigerator.
I did not stay very happy when I see the big baskets, imported from suburban area, literally filled with vitamins, Cut Flowers , as modest and discreet, and really bright, striking colors.
Eaten enough, we begin the most enjoyable yet complex process of harvesting these oh- jams and marmalades! To be honest, having spent half the night, filling glass jars with colored jam, only forces are to ensure that lie down and then go to sleep ... But the next day to find the bottom of the basket just a handful of each kind of fruit, I, in spite of being tired, I can not deny myself the pleasure have my breakfast with fresh pastries . The main thing is that the freezer was a piece of dough, then loved for half an hour you can get something amazing flavorful and easy-such as biscuit.
Recipe adapted from Cannelle et Vanille and changed a little: as a basis, I took my favorite Pate Sucree and nectarines instead of peaches, a couple who had found in the refrigerator. three small galettes:
2 peaches
handful (25 grams) of red currant
handful (25 g) gooseberries
15 grams Flour
30 grams of sugar
egg for lubrication
Pate Sucree:
1 1 / 2 cup (200 grams) of flour
1 / 8 teaspoon salt
1 / 2 cup (110 grams) unsalted butter
1 / 4 cup (50 grams) of sugar
1 egg
For the dough in a large bowl, mix flour, salt and sugar. Chop with a well-chilled butter into small crumbs. Enter yayo and quickly knead the dough. Hide in the refrigerator for at least an hour. (You can make the dough the night before, or freeze. Kept up to 1 month)
Red currants and gooseberries in a small bowl, pour flour. Leave.
Peaches cut into slices netolstye. Divide dough into three equal balls and roll out thinly sliced peaches Spoon berries and wrapped edge. Sprinkle with sugar, oil biscuit lightly with beaten egg and bake at 200 degrees for 20-25 minutes.
2 peaches
handful (25 grams) of red currant
handful (25 g) gooseberries
15 grams Flour
30 grams of sugar
egg for lubrication
Pate Sucree:
1 1 / 2 cup (200 grams) of flour
1 / 8 teaspoon salt
1 / 2 cup (110 grams) unsalted butter
1 / 4 cup (50 grams) of sugar
1 egg
For the dough in a large bowl, mix flour, salt and sugar. Chop with a well-chilled butter into small crumbs. Enter yayo and quickly knead the dough. Hide in the refrigerator for at least an hour. (You can make the dough the night before, or freeze. Kept up to 1 month)
Red currants and gooseberries in a small bowl, pour flour. Leave.
Peaches cut into slices netolstye. Divide dough into three equal balls and roll out thinly sliced peaches Spoon berries and wrapped edge. Sprinkle with sugar, oil biscuit lightly with beaten egg and bake at 200 degrees for 20-25 minutes.
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