Style Change On Gmc Yukon

jam tarts with apricots and chocolate drops

Ingredients:

300 g flour 100 g sugar

a pinch of salt 1 egg


150 g cold butter 1 / 2 bag baking powder sifted
a jar of strawberry jam
chocolate chips to taste


Preparation:

Mix all the ingredients on a work by pouring the flour and sugar in a heap, and to follow all the other ingredients.
After obtaining a homogeneous mixture, spread 3 / 4 with a rolling pin and place in baking pan previously greased and floured, place jam (previously mixed with chocolate chips), with a rolling pin roll out the remaining dough and cut with cutters as desired, place the forms obtained on the jam.
Bake in preheated oven at 180 degrees for 35 minutes, 25 minutes if the oven is ventilated.

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FILLET OF TUNA IN HAZELNUT CRUST

Ingredients:

oil
oil 2 tablespoons bread crumbs

50 g hazelnuts 30 g of dried tomatoes
a tablespoon of sesame seeds 600 g fresh tuna


Preparation:

Chop the nuts along with dried tomatoes, put them in a bowl, add the breadcrumbs and sesame seeds and mix together.
Cut the tuna into strips 5 cm wide, coated with oil and roll in breadcrumbs pressing well on all sides.
Pour about 3 tablespoons of oil in a frying pan and once you reach the heat necessary to insert the strips of tuna and cook one minute at a time.

Serve:

Cut the tuna into slices, place on a plate fan-shaped leaves and garnish with parsley and dried tomatoes.

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with Amaretto Brownies

Ingredients:


175 g butter 175 g dark chocolate 150 grams of flour

100 gr macaroons

3 eggs 175 g sugar

Preparation: In a saucepan

melt the butter over low heat, add chocolate and stir with a spatula until completely melted. Remove from heat, stir in sugar and mix. Add eggs one at a time, stir and mix well. Stir in the flour and finely chopped macaroons and stir the mixture. Pour the mixture into a mold lined with baking paper and bake in the oven ; hot at 180 º for 40 minutes.
Allow the cake for 10 minutes before pulling out of the mold and cut into squares.

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ROLLS ROBIOLA ZUCCHINI AND PESTO TORTA CHOCOLATE AND FRESH

Ingredients for 4 people: 4 zucchini

robiola
200 grams of fresh pesto to taste

breadcrumbs to taste extra virgin olive oil Salt to taste


Preparation:

Cut the zucchini into strips half an inch thick, toss them in a pan with a little olive oil and a pinch of salt for about 5 minutes.
Arrange on a baking sheet covered with parchment paper (three slices at a time close-ups), lay at the center of a slice of robiola three strips, brush with pesto, zucchini close the wallet, turn it upside down and sprinkle with bread crumbs .
Bake at 200 degrees for about 10 minutes.


Serve:

Place 2 rolls per platter and decorate with pesto.

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AMARETTI

Ingredients for the dough: 100 gr

macaroons

150 g butter 200 g chocolate extra dark

100 grams of flour 100 ml milk 4 eggs

150 grams of powdered sugar

for decoration Ingredients:

4 1 / 2 apricot macaroons

6 2 tablespoons apricot jam

Preparation:

Melt the chocolate in a double boiler with butter and milk, let it cool.
Divide the egg yolks from the whites and assemble the first two thirds of sugar, fit even whites with remaining sugar until stiff, and keep separate.
Finely chop the macaroons in a food processor.
In a bowl pour the egg yolks and add slowly the chocolate mixture, stirring with a spatula, combine the sifted flour and mix to combine half of the whipped egg whites and mix gently; also add crushed amaretti and finally the remaining egg whites .
Pour the mixture into a buttered and floured mold, cut the apricots in half and remove the stones, decorate the surface with half the apricots and the whole amaretti. Bake at 180 degrees (preheat oven) for at least 45 minutes.
Remove the cake from the oven and let cool completely in the meantime heat two tablespoons of apricot jam in a saucepan. Brush the apricot jam on warm.