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Love Letters to Pinu Masterchef

month I came last, to my great surprise, an email from Magnolia TV, told me they had seen my blog and I looked very good and original, and I wondered if I was interested to participate in the casting of a new talent for aspiring chefs.

I said yes.

For the samples prepared by us had to get something. As available, it only takes a microwave to heat up and they asked us to do something non-perishable, I chose to make these cakes.

The idea was born last week, Pinu (my beloved elementary school teacher) was to drink tea, I asked what I could to prepare and she told me to do something without sugar, is diabetic, so I look at a moment in the pantry and I find the cherry syrup, dark chocolate, coconut, then I open the fridge and watch ricotta and then I think the phyllo dough in the freezer ... The cake was ready! Besides cherries, very few, I did not think there was anything dangerous to your health, I had added sugar and I had not even put the eggs. He has eaten well 2 and advanced them to him I put in a bag, to take home.

At that time I chose these treats as a dish to bring to the casting, with some minor modification, for non-diabetics.

remember the fights, the fight, the slap (at the time the teachers did not go to jail if they gave you a slap richly deserved), but despite all this, now that we're both female, I was left with the affection and the feeling that he understood how I did it "with all my fears and my contradictions.

You made me excited about reading, with Jasmine in the country of liars, I did you thrill to the grammar, with those little cards to fill out, you made me just

passion for life.

As were your teaching me to become part of who I am, I wanted to dedicate, with great affection, these love letters, I have written and maintained during the 20 years where we have not seen in response to what I've written you and that still guard jealously.

Thanks Pinu.

Serves 20 bundles:

40 sheets of phyllo dough 10x10

500 g ricotta

2 egg yolks

2 tablespoons sugar

3 tablespoons of coconut powder

20 Fabbri cherries in syrup

To decorate:

egg white for brushing

100 g of dark chocolate

coconut powder

sour

Mix ricotta cheese with 2 egg yolks, sugar and coconut. Drain the cherry juice from them and cut them into pieces big enough and incorporate the ricotta.

Fill with a teaspoon of mixture of half sheets of phyllo dough, forming a triangle joining the ends, fold the tips of the three sides inwards to form a sachet. Brush with egg white. Cover with another sheet of each packet phyllo dough, following the same procedure. brush with egg white and bake at 180 degrees until golden brown.

Melt the chocolate in a bain marie, cover bundle half, sprinkle the surface of coconut powder and put half a cherry in the center, like the wax that closes the bag. Cool on a grill. And eat at will.

With this recipe I participate in the contest of Clare and Angela's Blog Sisters in the pot, in collaboration with Blacksmith "Black Cherry

love my

"

and context of the blog Fabiana cuts and carvings, " 100% original "