E 'come! The cov of Simo has arrived! And since I promised you a special place nella mia collezione di casette... Trovate un po' LA differenza!!!
e insieme c'erano anche loro, i semi del melo cotogno Giapponese!!!
Ma sapete come me l'ha detto!?!?!
Ecco la sua mail...
" Zebrettina Hello, I am Simon. Sorry to bother you but I need a favore.Oggi I checked out the winner but I can not contact him because it still has not showed up on his blog and not is to make me leave the mail address. Because it is a foodblogger maybe you know him better than me (I hope!) make me a favor and come and see and maybe help me contact him? "I asked for help to the other, we see If we make it.
Think you, one person wins a prize and does not know. Look, people are strange! "
Here ... only she could do such a thing! Hats off my friend: DDD!
And with her I also got a box full of panettone from the firm Loison , who opened a blog the n where there are thousands of ideas for using the panettone, sweet and salty, From aperitifs to (of course) dessert ... and me, yes, I have asked to create recipes that will then be published on their web space! I almost could not believe it!
And since my little kitchen has become a hive full of all kinds of panettone (with figs, the bitter orange, mandarin, apricot and ginger and almond to the classic black cherry , pears, noel, who make a fine show of himself in a tidy pile in the lounge, where they give off an irresistible aroma) and are in a perpetual state of creation (but attached was a beautiful book with recipes, always with the panettone as a main ingredient!) I decided that what we'll send them the propose here, in a sort of virtual meeting ... Come on, Christmas is coming and for sure will be useful recipes for "recycling" of the cake!
So here the recipe ...
apple tarts
2 apples
4 slices of panettone ( panettone with cherries)
Custard qb
20g butter
1 tablespoon sugar
Maraschino (if using sour cherries to the cake, but if you want a stronger flavor use dark rum)
Peel apples and cut into cubes, put the butter in a frying pan, melt it and add apples.
Add sugar and cook fade from time to time with one or two tablespoons of liqueur until apples are tender and slightly amber alcohol evaporated completely.
With a rolling pin, flatten the slices of panettone, coat them with the tart molds (or, for smaller tarts, those muffin). Brush lightly with melted butter (facoltativo!), put half a centimeter of custard on the bottom of these shells, pudding, pour over apples and bake at 180 degrees for about twenty minutes.
Serve warm with whipped cream .
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