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Plum cake with almonds

Ingredients: 260 g

flour 1 tablespoon baking

240 g butter 200 g chopped almonds
20 g sliced \u200b\u200balmonds 1 lemon


7 eggs 200 g sugar

vanilla sugar
icing salt in a bowl

is working 220 g soft butter to make it clear, combine sugar and eggs, one at a time. You add the ground almonds, 250 g of sifted flour, baking powder, vanilla and grated lemon peel.
Stir the mixture well, lining a cake tin with a sheet of baking paper, butter, flour and fill up to two thirds of the compound.
It bakes in an oven heated to 180 degrees for 50 minutes, then sprinkle with the sliced \u200b\u200balmonds and icing sugar and finish cooking for another 5 minutes.
Without the plum cake from oven let cool before throw.

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meatballs eggplant khaki


Ingredients: 500 g of eggplant


an egg 2 slices of bread

parsley basil garlic


50 g of cheese olive oil for frying breadcrumbs



salt and pepper Clean and wash the eggplant, cut into small pieces, put them in a pot and cover with water, bring to a boil and continue in cooking for about three quarters of an hour, then drain and leave to cool.


Crumble the slices of bread after being softened in water, add garlic, parsley and chopped basil, grated cheese, salt and pepper.



You can also add other herbs, oregano, chopped mint leaves.
Squeeze very good eggplant and mix with bread and egg (white and yolk) mixing everything well until a smooth paste.



with the mixture into balls, rather flat, dip in breadcrumbs and fry in oil.




Serve hot or cold and also covered with a tomato sauce as a side dish.

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Ingredients: 1 kg of kaki
ripe

750 g sugar 100 ml water

Wash the persimmons, cut them in half, take out with a teaspoon and put the pulp into a bowl.
Put sugar in a pot and reheat for 5 minutes, stirring constantly.
Now add the pulp of the fruit and water and cook, first over a medium flame and then increased, until the mixture reaches the right consistency.
Pour the hot jam still in glass jars washed and sterilized for 15-20 minutes.
Close tightly and store in a cool, dark place.

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jam Strawberry jam

Ingredients: strawberry

1.5 kg 1.2 kg of sugar 1 lemon


Wash strawberries, remove the cup and the stalk and cut in half.
Put them in a bowl, add the lemon juice and let stand for 2 hours.
Put everything into a pot, add sugar and cook, stirring occasionally until the jam has reached the desired consistency.
Pour the hot jam still in glass jars washed and sterilized per15-20 minutes.
Close tightly and store in a cool, dark place.

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white grape jam to scapece

Ingredients: 2 kg of white grapes

500 g sugar juice of 2 lemons


Wash the grapes with water, remove the berries from the bunch and split them in half, remove seeds.
Put all the pieces in a pot, add the lemon juice and sugar.
Cook over medium heat, stirring occasionally.
Towards the end of cooking, stir the mixture quickly to order to dry the juice left. Once
claw jam has reached the desired consistency is still boiling, pour in glass jars washed and sterilized for 15-20 minutes.
Close tightly and store in cool place.

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Ingredients: 6

zucchini mint

garlic extra virgin olive
a cup of vinegar, salt


Wash zucchini and cut into slices about 1 / 2 inch thick.
In a frying pan to heat the oil with the garlic, which will be removed once it has become blond.
Fry the zucchini, season with salt when cooked, drain and dry them well on absorbent paper.
Arrange the slices side by side in a bowl, in layers, sprinkling each layer with chopped mint leaves. Sprinkle with vinegar.
Let stand at least an hour before serving.

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Zucchini Torta caprese Torta campagnola

Ingredients:
250 g butter at room temperature

250 g sugar 4 eggs 75 ml rum


a pinch of salt 350 g flour 100 g corn starch


4 tablespoons milk 1 package yeast (bread angels)
2 fresh peaches or pears in syrup and 2 (but also apples or berries)

the butter until creamy, add sugar, rum, eggs and salt.



Mix the flour by spoonfuls Sift and mix with cornstarch, add milk. Combine the yeast
finally sieved.


Put the dough into a rectangular mold with high sides and line the bottom with parchment paper.

Spread paste on the surface of the fruit cut in slices. Here is the photo in
variant with wild berries.


Bake at 170-190 degrees for 45-50 minutes.