Crostinis de Ale para el CC de Ale Junio 2013

For twenty crostini:
150g dried cannellini beans or 1x400g good quality tin, drianed and rinsed)
1 onion, cut in half
2 bay leaves
Extra virgin olive oil
Juice and zest of 1/2 lemon
1 large garlic clove, finely chopped
1 handful of flat parasley leaves, roughly chopped
flaky sea salt and black pepper
1 French stick (or other bread), sliced and lightly toasted

Soak the dried beans overnight. When soaked, drain them and place in a pan. Pour in enough fresh water to cover the beans by 5cm. Add the onion halves, baby leaves and a good glug of olive oil. Bring to the boil, skim off any scum that rises, turn down the heat and simmer until cooked (1-1/2 hours)
When tender remove half the beans and mariante with some more olive oil, then lemosn juice and zest, the finely chopped garlic and the roughly chopped parsley, salt and pepper.
Puree the reamining beans in a food processor with enough olive oil so they reach a fluffy consistency a bit like hummus.
to serve, generously smear some of the puree onto the toasted bread and dress with the marinated beans.

smoked salmon, horseradish & dill crostini

For twenty crostini:
250g creme fraiche
2 tabespoons dijon mustard
aobut 3 tablespoon freshly grated horseradish or more if you like it hot
flaky ssea salt and black pepper
pinch of caster sugar
1 french stick or other bread, cut into discs and lightly toasted
500g thinly sliced smoked salmon
20 dill springs
lemon juice

first make the horseradish cream by mixing together the creme fraiche, mustard and hourseradish. Season with salt and pepper add a little caster sugar if the mixture is too tart.

put a generous slice of smoked salmon on each piece of toasted bread and top with a spoonful of the horseradish cream.
decorate each crostino with a spring of dill. Add a few drops of lemon juice and a griding of black pepper before serving.

Pan
Receta alcanza para 2 panes (2 moldes)
Ingredientes
1 kilo de harina integral
1 cucharada grande de levadura
1 cucharada grande rasa de sal
900 cc de agua caliente, no hirviendo ni demasiado caliente
1/2 taza de aceite de oliva
semillas de linaza, sesamo, aceitunas, et.

cernir la harina con un coladro, agregar la levadura, linaza, sesamo, todos los ingredientes secos y revolver.
agregar el aceite de oliva a temperatura natural, revolver.

disolver la cucharada de sal en los 900 cc de agua caliente, y agregar a la mezcla.

si se van a agregar elementos humedos como aceitunas, cebolla etc agregar ahora.

amasar hasta que la masa este homogenea, siempre tratando de darle aire con los dedos. Amasar como por 10 minutos, apretando, etc. La masa debe quedar pegajosa y humeda.

Luego pasar la masa a moldes aceitados y tapar con paño de cocina.

Dejar reposar por 15 0 20 minutos hasta que suba. Luego poner en el horno previamente calentado a 170 grados. Hornear por una hora.

Retirar, sacar del molde, envolver con paño de cocina y luego envolver todo en una bolsa.

Una vez frio el pan, cambiar el paño o guardar en una bolsa sin aire y mantenerlo siempre bien tapado. Refrigerar.

Se recomienda servirlo el resto de los dias calentado en tostador.