Raspberry chocolate tart inspired by Caprese tart

In the cookie, cake department I admire French masters but what I really love to eat are Italian yummies.
Caprese tart is one of the most delicious cakes from the south of Italy (and I am still unable to make a proper cannoli), but I am such a huge fan of red fruits that even this tasty tart could not avoid transformation under my hands.
The first main step was ignoring almonds and then replacing it with raspberry. That is how it happened.
Oh and it may seem like hard work but actually it is quite simple. And the best part: you can explain your guest how to make it properly with a very scientific face and they'll think you are a real expert. But you do not have to be to be able to do so.



Ingredients – important: ROOM temperature.
10 or 20 dkg (3.5 or 7 oz) plain chocolate
The genuine recipe says 20 dkg but I usually rather buy 10 dkg very good, African chocolate, quality is very important.
If you want to: 10-15 dkg (3.5 - 4oz) ground almonds
By the way, it works with raspberry.
30 dkg (10 oz) raspberry
Fresh raspberry tastes better but you can use frozen as well.
6 eggs – later we use the yolks and the white separately
20 dkg (7 oz) butter
app. 10 dkg (3,5 oz, a cup) sugar
Caster sugar tastes better.

The first step is to melt the chocolate over low heat (in a metal bowl over a saucepan of water). Some people like to put in the butter, I do not, I rather mix it with the 2/3 of the sugar and then mix the egg yolks one by one – this is important. You put in one yolk, mix it perfectly, then comes the next one.
Then you add the melted chocolate and the almonds if you want to. Beat the egg whites hard peeks with the rest of the sugar and a pinch of salt, then mix it carefully with the cream. Now you can put as much raspberry into the cream as much you like.


Preheat the oven to 180 ºC (356 ºF), butter the baking tin and bake it for 40-45 minutes. You'll see how it grows. After take it out and wait 10 minutes. Then turn it out to a wire rack or plate and leave it for another 5-10 minutes. It is going to lose its puffiness, and becomes flat and moist. That is how we like it.

Sauce
You heat the raspberry with some sugar (3-4 table spoon) mash and mix then sieve it. Wait 10-15 minutes and serve the cake with the sauce and some whipped cream.
Delicious!

Spare rib in roast pan

Ingredients

4 huge pieces of spare rib (pork even with bones if you like it)

Potatoes

We use Delikát or Vegeta you can use any spice mix that you like

Salt, pepper or hungarian spice mix

Mustard

Oil

2 green paprika

1-2 tomatoes

2-3 average onion

20 dkg (7.05 ounce) smoked fat bacon

Tenderize the spare rib, salt, pepper or some spice mix – trust me, it works!

Put some mustard both side and meanwhile these ingredients marry we prepare the rest.

Pour some oil to a non-stick frying pan, slice the potato (not too thin, 5-8 mm / 2-3") and layer them into the pan. Put some spice mix on top of them and then start to pile the onion and green paprika. Cut the tomatoes to half and try to remove the seeds from them as much as you can and then chop them and spread some onto the potato but be careful! Only a little for real otherwise it is going to be too wet int he end.

Ok, then pour some oil into the pan and fry both side of the spare rib until it starts whitening and then lay them onto the potato.

If there’s any paprika or onion left, just pour onto the top of the meal.

The last thing to do is putting some fat bacon and pour a little red paprika onto the top.

Cover it with silver foil (the shiny side must be is inside!!!) and bake it in the oven for 30-40 minutes (180-200ºC / 350-390ºF), then remove the foil and let it in the oven as long as it starts to look nice red. (App. 30 minutes.)

Useful Tips

If you like it light, you can use sliced bacon instead of fat bacon, and you can substitute the spare rib for tenderloin.

Attention

I only eat chicken

people – do not even try it with chicken unless you want to eat something VERY BORING.

Presentation

Looks good in the pan on the table with some pickle. Let’s say kovászos uborka? (It is a sourdough cucumber -yes,sounds weird but it is a very popular pickle in Hungary and extremely helpful when you’re hangover. Just do the same with the cucumber that bakerman does with the bread. Hm.)

SASLIK

Russian grilled meat also known in Hungary as muggers’ meat

The secret ingredients of a really good saslik are füstölt csemegeszalonna (similar to smoked fat bacon – in fat we trust). If you use these ingredients, your saslik will taste totally different!

Ingredients:

Skewers – I recommend wooden skewers but a simple stick works as well.

1-2 California paprika (we’re hungarians, we almost always use paprika)

A regular sized courgette

2-3 onions

Smoked fat bacon (füstölt csemegeszalonna)

Gyulai kolbász (hungarian sausage, a simple smoked sausage is perfect but if you have a chance to taste Gyulai please don’t miss it)

50-60 dkg (1,3 pound)meat (fillet leg of chicken or/and wings, pork tenderloin, lamb, veal, you can mix them or skew ALL of them J)

Greek or/and hungarian mixed spice

Oil for the grill and to marinate

Slice the meat to 2-3 cm pieces the day before or at least a few hours before grilling and rub the mixed spices into them. You can use some salt as well if necessary. Pour some oil onto them but do not let sink into the oil.

Preparation, grilling

Slice the california paprika and courgette and chop the onion into quarters. Slice the sausage and the bacon into 2x2 cm (0.8 ") pieces. Skew the vegetables, the meat and the bacon and then start to grill them slowly. That is the moment when the scents make you wanna dance. Be careful, don’t try to do this fast an make sure you turn the skewer a few times. I say 8-10 minutes should be a minimum!

Useful Tips

I encourage you to change the recipe depending on how much you prefer vegetables to meat /vica versa.

You can grill it outdoor but in this case please drop tha bacon otherwise your house will burn down to hell and use grill sausage instead of smoked sausage.

You can skew mushrooms, cucumber or potatoes as well.

Presentation

With greek salad, fresh salad, tzatziki, french fries – as you like it.