Category: recipes of Italian cuisine

5 breakfasts with kefir – Italian Cuisine

From plumcake smoothie: let's discover what fermented milk is and how to consume it in 5 recipes. To leave in the morning on the right foot

The kefir It is a fermented beverage originating in Eastern Europe and South-West Asia, which for taste and consistency is very similar to yogurt, but yogurt is not.
The name derives from the Turkish word keyif, what does it mean "Feeling good after eating" and in fact this ingredient has many properties and is very versatile in the kitchen.

Milk kefir: what it is and how it is prepared

The name kefir is used to indicate both the set of microorganisms used for preparation, be it drink itself.
Kefir grains are formed from yeast and lactic bacteria cultures which, added to cow's or goat's milk, act by fermenting the sugars in the milk, which is also referred to as milk kefir.
The tfermentation empo is 24 hours and the grains can be re-used each time adding more milk.
The grains are like white balls joined together, soft and wet and can be taken from those who already have them and use them or you can buy them in specific stores. You can start a kefir production even with specific powders that you can find online and in some pharmacies.

Water kefir

Kefir of milk and water kefir are not the same thing: in the first case they are fermented in milk and in the second case in water.
The kefir of water it is a slightly sparkling and low-alcohol fermented beverage that contains strains of yeast and beneficial bacteria.
It's a lot thirst quenching and it can be flavored in many ways.
Milk kefir and water kefir differ not only in the production process, but also in the quantity of ferments that contain. In milk kefir, in fact, there are about 30 different species of live cultures, while in water kefir 10-15.

5 recipes to use kefir for breakfast

Once you have your homemade kefir ready, you can really go crazy in the kitchen, especially at Breakfast.
If you do not have time to prepare it you can easily buy it at the supermarket in the fridge next to yogurt and fresh milk. There are more liquid and more dense kefir. You decide which one is best suited to your needs and then consume it in the recipe you prefer. Here 5 ideas.

Kefir smoothie
In your morning smoothie instead of yogurt put the kefir.
A good combination could be a glass of kefir, 50g of blueberries and a banana (and add if you also like a spoonful of peanut butter).

Kefir with granola
With the granola try using a very thick kefir instead of yogurt.
There are also fruit-flavored kefir, but we advise you to buy the natural one without sugar and to add fresh ingredients such as seasonal fruit. You can prepare homemade granola with dried fruit and the aromas you prefer. Follow our directions. How to make granola.

Pancakes of kefir
Great for weekend breakfast. They are prepared by mixing an egg with 200 ml of kefir, half a tablespoon of levitum, two of cane sugar and 150 g of flour.
Cook in a slightly oiled non-stick frying pan and serve with maple syrup or honey as usual.

Cocoa biscuits with kefir
Delicious and easy to prepare.
Mix all the dry ingredients in a bowl: 130 g of 00 flour, a pinch of salt, half a teaspoon of baking soda, 40 g of bitter cocoa and 100 g of sugar.
In another container, mix 130 ml of kefir, 60 g of melted butter and a teaspoon of vanilla extract.
Add the two compounds and then form the small piles of dough with the spoon, placing them on a baking sheet lined with parchment paper.
Cook at 180 degrees for about 15 minutes.

Kefir plumcake
A simple cake for the whole family's breakfast.
To prepare it, whip 2 eggs with 120 g of sugar.
Then add 250 g of kefir, 5-6 tablespoons of EVO oil and 270 g of sieved flour 00 with a bag of yeast.
Perfume everything with the vanilla extract and add if you want some lightly floured chocolate chips, so as not to precipitate them on the bottom during cooking.
Cook in a greased and floured plumcake mold at 180 degrees for 35 minutes in a static oven.
You can obviously enrich this cake with whatever you want. It is a simple base that lends itself to many revisitations.

Incoming search terms:

https://gordon-ramsay-recipe com/tag/kefir

Babà al rum – Misa rum baba recipe – Italian Cuisine

Put the flour in the bowl of the planetary, then crumble the yeast in the center. Add milk and eggs and work for a few minutes until it is homogeneous.
Add the sugar and stir. Finally add the salt and the softened butter at room temperature. The dough should be soft.

Put the dough in a pastry bag, then fill the buttered molds with the mixture up to about 1 cm from the edge. Let the babà rise for about two hours in the oven off, with the light on.
The dough must come out of the molds, forming a small dome.

Cook the babà at 180 ° in a preheated ventilated oven for about 13/15 minutes. Remove from the molds and leave to cool.

Now prepare the rum baguette: in a saucepan heat water, sugar and lemon zest. Bring to a boil and cook for about ten minutes. Then, after the syrup has cooled, add the rum and stir.

Transfer the rum to a bowl and then immerse the babà completely until it is soaked in the sauce.

Brush the babà with the apricot jam now to make them shiny. Let it rest in the fridge for about 1 hour.

If you prefer, cut the rum babas in half and stuff them with whipped cream and fresh fruit, otherwise, enjoy them at nature.

Incoming search terms:

https://gordon-ramsay-recipe com/recipes-of-italian-cuisine/baba-al-rum-misa-rum-baba-recipe-italian-cuisine html

The short pastry does not lie down? Here are 5 recipes to not despair – Italian Cuisine

If you have made shortbread at home, but you can not roll it out, we give you 5 ideas to reuse it. Of course you will have to give up the tart, but not the dessert!

The mayonnaise goes crazy, the custard makes lumps, the meringues do not cook, the cream puffs do not swell.
And another thing that often happens in the kitchen is that the short pastry does not lie down.
Here then are 5 ideas for those who may have to give up the tart, but not the sweet.

Because the short pastry does not lie down

The short pastry is an easy recipe to prepare, but hides some pitfalls.
Self do not dose the ingredients well, do not let it rest enough or if it's worked too much does not stretch well, but we can give you some suggestions to use it anyway: 5 infallible ideas, perfect even for those who can not do anything in the kitchen, 5 recipes with guaranteed success. And nobody will ever find out that your pastry was not perfect.

Short pastry: 10 rules to do it well

Browse the gallery

Fruit crumble

The simplest recipe ever that saves a badly successful shortcut is a crumble.
You can use the fruit you prefer, but we suggest the classic ones apples or pears.
You can then indulge yourself with the pairings of spices and dried fruit.
For about 300 grams of pastry, cut three or four apples and pieces and mix with three tablespoons of brown sugar, plenty of cinnamon, hazelnuts, walnuts and coarsely chopped almonds and grated rind of a lemon.
Put everything in a buttered oven dish and cover with very coarse crumbs.
Cook at 180 ° until the pastry is golden and then serve hot crumble with ice cream or cream.
In spring you can prepare the crumble with strawberries and in summer with peaches, plums and apricots.

crumbled

This is one really simple tart that will make you look great anyway and no one will notice that the pastry was not well done.
Just like the name of the cake says, crumble the pastry that you have prepared and put a part on the bottom of a buttered mold or coated with parchment paper.
Press lightly with your hands and then cover with ricotta and chocolate chips. If you like them, add the candied fruits.
You can also replace the ricotta with a custard. Another variant could be a layer of ricotta and one of jam or hazelnut cream.
Cover with the remaining crumbs and bake at 180 degrees for about 30 minutes.
This cake is better the day after, especially if stored in a cool place.

Roll (and cookies)

If the pastry does not lie down because it is too soft, in the meantime try adding some flour, but if you can not even work it, roll it out between two sheets of baking paper with a rolling pin.
Splamatela then with the hazelnut cream or with the jam you prefer and roll it up always helping you with baking paper.
Close the ends and cook the roll at 180 ° for 30 minutes, then cut it into slices and put it back in the oven for another 10 minutes. You will get delicious biscuits.

crumbled

A cake that can not be simpler and vaguely resembles the classic crumbled.
To prepare it you have the crumbled shortcrust pastry on a baking sheet lined with parchment paper. Press it lightly to bring the crumbs together and then complete with whole or leaf almonds making them well penetrate into the dough.
Brush everything with a little milk and sprinkle with sugar. Bake at 180 degrees for about 25 minutes.
This cake does not cut into slices, but simply breaks.

Granola

It is not a real granola because in the granola there are no eggs, but you can still cook the crumbled pastry and mix it with honey, dried and dried fruit.
Just 15 minutes at 180 °: once cold break it into pieces as small as a granola and use it to accompany the yogurt for breakfast or to garnish an ice cream.