Invisible apple pie – Italian Cuisine

Wash the apples, peel them and cut them first into 4 parts, removing the core, and then into very thin slices.
Put them in a bowl and sprinkle them with lemon juice.

In another bowl, beat the eggs with sugar and vanilla until the mixture is very light and fluffy.
Combine the baking powder and sifted flour and the grated lemon peel, then add a little at a time, milk and warm melted butter.
Finally, very gently incorporate the apples with a spatula, being careful not to break the slices.

Gently transfer the mixture into a mold, possibly hinged, covered with parchment paper, trying to level the surface.
Bake at 180 ° C in a preheated ventilated oven and cook for about 50 minutes, until the surface starts to brown.

Cool the invisible apple pie before turning it to serve and serve.

Edible Holiday Gift Special: Vegan Miracle Fudge!

I’m calling this “miracle fudge” for several reasons. First of all, the odds of me seeing a vegan fudge link on Twitter, and actually clicking on it, are roughly zero. That alone makes this video miraculous, but that cocoa, maple syrup, and coconut oil can combine to create something so pleasurable and fudge-like, also makes it worthy of the title.

Michele actually discovered the link on Twitter, and called my attention to it since she recognized the Tweeter as my friend, Stephanie Stiavetti aka @sstiavetti. Nothing against Ms. Stiavetti, but this still usually wouldn’t have been enough to tempt me, except that I heard mention of coconut oil.

This was significant because another friend, Ariyele Ressler, posted something called a “The Triple Luxe” on her YouTube channel(pictured here), which featured this fascinating fat. I was captivated by her delicious looking creation, and the coconut oil’s butter-like properties, and told myself that I needed pick some up for experimentation.

Anyway, as a result of this perfect storm of social media synchronicity, I decided to check out her recipe, and it rocked. I did a bunch of tests, and even though you’re forfeiting some health benefits, I found the refined coconut oil worked better than the raw, extra-virgin style, if you want something closer to real chocolate fudge. The other key is to keep these in the freezer. They work at room temp, but the texture is much better cold.

The extra-virgin oil has a very pronounced coconut flavor, and seemed to not provide quite as firm a bite. Of course, I expect you to experiment and report back. As advertised, I think this would make a fun, and unique edible gift for the foodies on your holiday gift list. I hope you give this fudge recipe a try soon. Enjoy!

Bonus Holiday Gift Idea:

Not only does Stephanie have great taste in vegan fudge recipes, she also writes cookbooks! I just received a copy of Melt: The Art of Macaroni and Cheese, which she co-authored with Garrett McCord, and it’s very well done. It’s getting rave reviews on Amazon, so if you’re still in shopping mode, go check it out.

Ingredients for about 2 dozen squares of Miracle Fudge:

1/2 cup really good unsweetened cocoa (I used this one)

1/2 cup real maple syrup

1/2 cup melted coconut oil

1/2 cup walnuts, chopped and lightly toasted

few drops of vanilla

pinch of salt

Notes:

– You can make this without the nuts, but make sure your oil is nice and warm, so the mixture is liquid enough to pour.

– If the mixture gets too firm to work with, just place over a bowl of hot water until it melts.

The Tour of the Mill returns – Italian Cuisine

The Mulino Bianco back on tour in the main ones Italian squares to involve the affectionate public in a journey dedicated to food culture and promoted by Barilla to raise awareness on issues such as eating properly and following a healthy, balanced and conscious lifestyle. The Tour of the Mill in 2019, celebrates the eighth edition, after having involved over 1,100,000 visitors in 164 cities in seven years, with seven new stages.

It starts Thursday, April 25 from Palermo (until Sunday 28 April), with many activities designed for both adults and children, to then arrive at Catania from 3 to 6 May. Before the summer break, the initiative will touch Naples, Rome and Rimini, to then continue from September with the last two autumn events.

The facility that will welcome young and old is a space of over 300 square meters, which is renewed and enriched every year with activities. Both adults and children will be guided by a team of nutrition experts, available to provide all the information and suggestions necessary for proper nutrition, within a cognitive and exploratory journey to discover quality raw materials. But great attention will also be given to the protection of nature through the recycling and saving of resources, sustainable agriculture and the importance of a transparent and controlled supply chain.

Visitors are usually particularly attracted to the section Where the products are born, the heart of the tour. A circular space that, thanks to a 360 ° projection, catapults those present into a virtual visit of a factory to discover the production processes that give life to some of the most famous Mulino Bianco products.

In Interactive pantry, with large touch screen displays, you can learn more about the theme of the ingredients, their origins and the main uses. A corner dedicated to Good Nutrition instead it will illustrate the best food pairings to tackle the five main meals of the day. At the Column of Ideas there will be the possibility of engaging personally in favor of a more sustainable world, simply by taking a suggestion for a small daily gesture, thanks to which, for example, it will be possible to reduce CO2 emissions or save electricity and drinking water. In the section dedicated to Paper of the Mill, visitors will learn about the new specification on sustainable cultivation dedicated to soft wheat flour.

It will be an interactive game to reveal that Mulino Bianco dedicates 3% of the wheat fields to the cultivation of flowers that promote biodiversity and bee proliferation. A new play space for the very young it enriches the 2019 edition of the Tour, with the presence of an educator who will guide you through games, colors, drawings and laboratories dedicated to recycling, to learn how to transform objects, starting right from the reuse of trays that contain snacks . An opportunity to help consumers become more aware and pay more attention to the environment around us.

the editorial staff
April 2019