Potrei avere una grossissima affinità con le donne incinte e le capisco. Perchè da che ho memoria io ho le voglie. Sono perenni, improvvise.
Ma a voi non capita mai??
Insomma, un momento ho voglia di torta al cioccolato e dopo un minuto di focaccia ai pomodorini...
Il fatto è che mi sveglio pensando to food and I go back to sleep thinking about the food. And they often dream of cooking, like the other night I dreamed I was messing around with flour, butter and cocoa with no less than Montersino ...
The most complicated thing and I find it hard to explain is that there are times when my "mental sense of smell" (now why I call it that) I invest with fragrances that are all in my head, because, the fact is, which is difficult in an office smelled fresh focaccia with tomatoes at 10 am or pasta with cauliflower and olives at 5 pm ...
And when in fact I think I resort to a dish weird smell in my mind, with which I can remember the smells and tastes of things and understand if they are good together or not.
Please tell me that for you so, or I care ...
However, it all started one afternoon when they attacked me on Twitter, so, no because, a sudden desire to lemon bars.
And then you turn that turns a good recipe, I finally said to myself: but why not change? In short, the lemon bars that fill the web (for charity are divine!), But you know I like to do weird things ... : P
So, as usual, I vented my stream of ideas and question marks on that holy little woman who is my colleague Alex (Aleeeeee!? Are you reading? Yes, you!) Which, inevitably, is to put up most days my culinary dilemmas for 8 metro stations, with a lot of change from green to red line.
PS: Ale: I'm sorry if I made yesterday to go home with a craving for chocolate ... :)
MOJITO BARS
Ingredients for a pan about 20 x 20
For the base: 375g flour 00
190g of sugar cane
5g yeast
160g soft butter into small pieces 1 egg
a pinch of salt
mint (I 5 sprigs used beautiful flourishing, it was everything I had, but I suggest to put more!)
For the filling: 120g
lime juice 4 lime zest
20g cornflour
200g brown sugar 4 egg yolks
90g of white rum (they abound as well if you like, always without exaggeration: P)
syrup mint, a dash (I have not made, I think as a chemist, but I recommend it to those who like it!)
Background: I'm for lemon bars cream is baked in the oven above previously the pastry cooked. I tried that and it is not so good, the rum evaporates and does not feel too much more. So I redid the sweet cream to the cooking part without bake
- Chop long mint leaves clean with sugar cane to reduce them chopped.
- Mix together the dry ingredients (flour, sugar, mint, yeast, salt) and begin to add before the egg, stirring, then the butter.
- Mix until a ball, put it in the fridge for at least 30 min.
- With a pastry coat the bottom of a square tin about 20 x 20, by placing it well on the pastry edges and corners. I recommend that you use parchment paper rather than greasing the mold, the cake rises a lot better.
- Bake at 180 ° C for about 30 minutes, or until golden brown.
- Prepare the cream. Assemble the yolks with sugar cane and lime zest until they swell and brighten. Add the cornstarch and fit briefly to dissolve evenly.
- Combine the lime juice and then, possibly, the syrup of mint.
- Put everything in a pan with the flame medium-low. Just before it reaches a boil, add the rum and mix well.
- When the cream has thickened (it takes very little), spreading it evenly pour over the cake and refrigerate.
- Council to wait a while 'before eating the cake, so permeates the cream in a little pastry ...
With this recipe I participate in the contest Cinzia , everything profumosissimo citrus!
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