Friday, December 15, 2006

chocolate crinkles = czekoladowe marszczelce


a tutaj sa przepisy i dodatkowe zdjecia (skorzystalam z pierwszego na ponizszej liscie):
flickr.com/photos/parkerman/317135531/
flickr.com/photos/blackbiscuits/158024991/
flickr.com/photos/chocokat718/72413831/
www.lhj.com/recipe/recipedetail.jhtml?recipeId=R077041

1 comment:

Joasia said...

Basia, crinkles wygladaja wysmienicie. Ja rowniez dziele sie szybkim i smacznym przepisem na przegryzke to koktajlu:
Crostini:
3/4 cup extra-virgin olive oil,
3 garlic cloves, minced, plus 1 whole clove,peeled
2 1/2 cups cooked white beans, or drained and rinsed canned beans
2 tsp. minced fresh rosemary
1 Tbs. fresh lemon juice
Kosher salt and freshly ground pepper, to taste
1 baguette, cut into 1/4-inch rounds
2 Tbs. minced fresh flat-leaf parsley
Parmigiano-Reggiano cheese, shaved into stripsm with a vegetable peeler

In a small fry pan over medium heat, warm 1/2 cup of the olive oil. Add the minced garlic and cook until fragrant, about 1 minute. Remove from the heat and pour into a liquid measuring cup.

In a food processor, combine the white beans, rosemary and lemon juice. Pulse until the beans are partially pureed, 5 to 10 seconds. With the motor running, pour in the garlic oil and process until a smooth puree forms, 5 to 10 seconds more. Season with salt and pepper. Set aside.

Preheat an electric panini press to medium-high heat according to the manufacturer's instructions.

Arrange the baguette slices on a baking sheet and brush them lightly on both sides with the remaining 1/4 cup olive oil. Working in batches, grill the bread on the preheated panini press according to the manufacturer's instructions until lightly golden and crisp, about 3 minutes.

Transfer the crostini to a platter and lightly rub the top of each slice with the whole garlic clove. Spread about 1 1/2 Tbs. of the white bean puree on each crostini and sprinkle with the parsley. Garnish with a shaving of the cheese and drizzle with olive oil.


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