Tablier taché

for the cookies: 230 g butter 150 g sugar 1 egg 1 tsp pure vanilla extract 300 g flour 5 g baking powder 110 g hazelnuts, finely ground for the filling: apricot jelly Nutella prepare the cookies: 1. Toast the hazelnuts for 3-5 min in a hot oven (160C). 2. While hot, rub the hazelnuts in a towel to remove the skin. Let them cool completely. 3. Grind the hazelnuts in a blender with one third of the sugar. 4. Sift the flour and baking powder in a bowl. 5. Add the hazelnut mixture. Stir. 6. Beat the butter until creamy. 7. Add the rest of the sugar. Beat until very light. 8. Add the egg. Beat until well combined. Add the vanilla extract. 9. Add the whole quantity of the dry ingredients. Beat very slowly for 1-2 min. 10. Divide the dough in two. Roll each part between sheets of parchment paper or wrapping foil. Refrigerate for two hours. 11. Flatten the dough more. Cut out cookies in the desired shape. Cut out the centres of half of the cookies. 12. Ba...

Easter Story A colourful Orthodox Easter, celebrated home was a way of celebrating the long waited Spring. She has rushed through the doors of our backyards, has invaded spaces, has poured rejuvenated rain, has kissed the trees and sat on the ground to rest. Her warmth wakes the animals and arouses the flowers, kindles the colours, brings happiness and love in our souls. We are blessed! What better way to celebrate Spring but with colours. She has a lot on her own. And the green... Oh, my God, the green comes from Heaven. It is a canvas where the Spring brushes all the other colours in a magnificent colourful embroidery. What has left for us is an inspiration, desire and love. Springtime In the distant woods are blowing Tender buds and blossoms sweet, Fragrant Leaves and grasses glowing From the touch of fairy feet. In the woods a spirit singing Stays and touches every tree, And to loving branches clinging Flowers open tremblingl...

EASTER BREAD (with orange and almonds) All the products have to be at room temperature - 24-25 °C . Milk should be warmed to 35-36 °C . Yeld : 4 round breads , 15 cm (6") each 900 g flour 280 g eggs (about 5 large eggs) 350 ml milk warmed 350 g sugar  250 g butter 7 g dry yeast - see  Note 2 3 g salt grated zest from one orange 2/3 cup orange peel, cut 50 g almonds blanched, cut in halves 1 yolk Preparation Steps: Yeast: 1. Desolve the dry yeast into the milk. One part yeast should be desolved into four parts of liquid. In this particular case, use 50 ml milk and 1 tbsp flour. Stir and leave to stay in a warm place. Note 1:  For the Easter Bread, I do not use hand or self stand mixer, neither a bread machine. The product yeld from each of the three machines is satisfying, but does not guarantee the unique characteristic of the Easter Bread - lightness and volume. Mixer is used for mixing the eggs and t...