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“Redde”Pie

Ingredients

For the crust:
150 g Farina bóna flour
150 g all-purpose flour
60 g sugar
1 egg
3 spoons of water
125 g butter or margarine
2 teaspoons baking powder

For the filling:
4 large (abate) ripen pears
1 spoon sugar
2 spoons almonds
2 spoons bitter chocolate chips

Procedure

Cut the pears into pieces and cook them with sugar, without reducing to a mush. Once cold, add almonds and chocolate chips. Put both flour kinds and the baking powder on the table; add water, egg and sugar in the middle, and all around cold butter cut into pieces. Knead well these ingredients. Spread out with your hands ľ of the dough in a pie tin (24 cm large), covered with wax paper, and create a small border. Fill evenly with the filling. Use the remaining dough to create small balls that you can put over the filling, squeezing them a little. Bake for 45 minutes at 180 ° C (if warm air oven). Cuire ŕ 180° pendant 45 minutes (si de four est ŕ air chaud).

Panna cotta with Farina bóna

Ingredients

500 cl cream
80 cl milk
45 g Farina bóna flour
80 g black locust honey

Procedure

Cook the cream until it boils. Mix Farina bóna with cold milk, to avoid lumps, and add honey. Add everything to the boiling cream. Keep mixing these ingredients while simmering for about 3 minutes. Pour into small cups. Cool completely before serving. You can decorate this pudding with bitter chocolate and strawberries or raspberries.

Cock’s delight

Ingredients

100 g Farina bóna flour
125 g sugar
lemon peel of 1 lemon
600 g milk
60 g butter
4 eggs
4 teaspoons raspberry jam

Procedure

Grease a 2 liters tin with butter. Boil milk with butter. Mix in a bowl Farina bóna with 25 g sugar and lemon peel; pour the boiling milk over it and mix well. Cool a little, then add 4 yolks mixing them well with the rest of the dough. Pour this soft dough into the tin and bake in oven for 30 minutes at 180° C. Cool a little. Heat the jam and spread it over the crust. Prepare a meringue with 4 egg whites and the remaining sugar: beat the egg whites until stiff, while gradually adding sugar. Cover completely the crust with this meringue and bake it for 15 minutes at 180°C, until it gets a golden color. Suggestion: you can spread the meringue using an icing bag with a curled nozzle so that the result looks nicer.

“Ticinella” cake

Ingredients

5 dl milk
3 dl water
a little salt
100 g butter
250 g brown sugar
3 eggs
1 sachet vanilla sugar
1 lemon as lemon peel

300 g Farina bóna flour
150 g all-purpose flour
25 cl rum
50 g all-purpose flour
1 sachet baking powder
50 g thinly sliced almonds
50 g cooked corn grains

Procedure

Boil milk with water and salt in a saucepan. Add sugar, eggs, vanilla sugar, lemon peel, rum and previously melted butter. Whip up everything until you get a homogeneous dough. Add Farina bóna and all-purpose flour, and keep mixing up for 5 minutes. Remove from the heat, add the rest of the flour, baking powder, almonds and corn and knead until the dough. Preheat the oven to 190°-200°C. Butter and flour the cake tin (22 cm large and 8 cm high). Bake for about 85-90 minutes.

Farina bóna mousse

Ingredients

1 L cream (35% fat)
170 g sweetened condensed milk
30 g Farina bóna flour
15 cl blackberry or cassis liquor
25 g thinly sliced almonds (for decoration)

Procedure

Mix flour with milk and liquor, until the dough is homogeneous. Add cream and whisk everything to soft peaks. Taste it, and add some liquor, flour or milk if necessary. Pour into dessert cups and cool them in the fridge for 2 hours. Decorate with almonds and a little flour and serve. This mousse can be used also to prepare other desserts, as stuffing or garnish.

Biscuit-roulade (for coeliacs)

Ingredients

4 eggs
125 g sugar
a little vanilla sugar
3-4 spoons water
lemon peel
75 g mix B flour

50 g Farina bóna flour
1 spoon baking powder
1 cup of homemade elder jam
4 egg whites
a pinch of salt
some icing sugar

Procedure

Whisk the yolks with sugar in a bowl until they foam. Add water, lemon peel and previously sieved flour, by mixing from the bottom to the upper part. Beat the egg whites with a pinch of salt until stiff; gently mix with the other ingredients. Spread out the wax paper over the baking pan, spread out the dough about 1 cm thick. Bake for 10-12 minutes in oven at 180°C. Sprinkle sugar on a towel and put your dough over it. Remove the wax paper. Spread the jam over it and roll the dough with the help of the towel. Cool completely. Sprinkle with some icing sugar before serving your cake.

Picnic-Cake (for coeliacs)

Ingredients

150 g sugar
1 pinch of salt
2 eggs
1 spoon Grand Marnier
lemon peel
150 g cornstarch

50 g Farina bóna flour
2 spoons baking powder
Ľ dl milk
100 g olives, apricots
paprika, pickles, dates

Procedure

Whisk the eggs with sugar and salt in a bowl until they foam. Add Grand Marnier and lemon peel. Sieve cornstarch and Farina bóna, and add them to the dough, mixing well. Add baking powder and milk. Cut olives, apricots, pickles and dates into small pieces and add them to the dough together with paprika. Pre-heat the oven to 180°C. Pour the dough into a 20 cm large mould, that you previously greased with butter and sprinkled with flour. Bake in the last level of the oven for 60 minutes.

Farina bóna Spätzle

Ingredients (for 4 persons)

200 g Farina bóna flour
300 g all-purpose flour
5 eggs
30 g melted butter
60 g grated parmesan
10 g salt
4 dl of water and milk (half water/half milk)

Procedure

Sieve both kinds of flour in a bowl. Create a hole in the middle and add little by little water, milk, eggs, butter, parmesan and salt, while keeping mixing with a wooden spoon. Mix and knead until you have a homogeneous dough. Powerfully beat the dough for some minutes. The dough is ready if it heavily comes off the spoon. If it’s too fluid, add some flour; if it’s too thick, add some water. Settle the dough for 15 minutes. Pour the dough through a spätzle strainer, into a saucepan with salted boiling water. If you don’t have a spätzle strainer, you can put some dough (a spoon after the other) on a wooden cutting board that was previously dipped with hot water, and hence cut the dough with a knife to create the spätzle. As soon as the spätzle bob up, remove them from the pan, dip them quickly into tepid water, so that they won’t stick. Dress with some pieces of butter. You can serve them as a complete meal, or as side dish, together with meat or chicken.

Farina bóna ice-cream

Ingredients

680 g whole milk
120 g cream (35% fat)
200 g sugar
1 yolk
40 g Farina bóna flour

Procedure

Mix all the ingredient and pour the into the ice-cream maker. You can slightly vary the doses, according to your personal taste

Order the booklet containing the Farina bóna based recipes (CHF 9.00 plus forwarding costs). [see list of recipes]