Tag: appetizer

Yogurt: a complete menu from appetizer to dessert – Italian Cuisine

Yogurt: a complete menu from appetizer to dessert


From white to Greek, yogurt can be used in many recipes and to accompany different dishes. Some idea? Here it is!

Many people appreciate it yogurt for its sour taste, its velvety texture, the few calories. The less you know about the many recipes you can make with yogurt: you can even prepare a whole menu based on this food, with dishes from appetizers to desserts.

Although there are many on the market, from those thin to those without lactose, from white ones to those with fruit, up to the most famous and most used in the kitchen, it Greek yogurt, you might even think about making yogurt at home. If you have time and desire you can follow ours recipe and make your yogurt, adapting it as much as possible to your taste. And, once ready, bring it to the table with these dishes!

Starters with yogurt

So let's start our menu from the appetizer, with a very tasty one Tzatziki sauce perfect for seasoning – for example – croutons with salmon, yummy falafel with whole white yogurt seasoned with lemon juice, a pinch of salt and chopped mint leaves or even some hard-boiled eggs with yogurt and tuna, seasoned with oil and pepper and a Gazpacho with vegetables and chicken.

The first with yogurt

Let's now pass to the first courses, starting from summer and fresh recipes like the tricolor cold pasta with zucchini or the salmon pasta and yogurt, going through a delicate risotto with cream of leeks with green curry, vegetables and fish, with yogurt to give consistency and flavor and ending with many velvety (to be enjoyed also cold with hot) to which the yogurt gives creaminess and taste.

Seconds with yogurt

Even the main courses with the yogurt base are many and all very special. It is the case of this fanciful Greek sandwich, perfect as a street food to take to the park for a picnic and a quick second to prepare that will make even the little ones happy, or this one salty cake with endive and brie. With yogurt you can accompany a second course of fish like the salmon fillet, gods king prawns in grains with oranges, a mini vegetarian burger with quinoa. Yogurt is also perfect for marinate the meat pork and make it more tender and delicate.

Fruit and yogurt

When you arrive at fruit the combinations really become countless. A selection of the best recipes leads us to recommend the most classic combination with strawberries – also in version granita – and the most extravagant fruit skewer. More generally, yogurt is perfect with blueberries, raspberries and blackberries and in a centrifuged with apples and berries.

Final dessert

Our menu ends with the dessert and the list is almost endless. In our selection, we cannot miss the simple but always in fashion cake with yogurt, one froth with red fruits, the cake seven jars, the cake Daisy is that Mimosa with strawberries, the one with the coconut.

from appetizer to dessert with taste and imagination – Italian Cuisine

from appetizer to dessert with taste and imagination


Rich in properties, oranges do a lot of good for our body. And their sour and sweet taste makes them the ideal ingredient for many recipes, both savory and sweet

The oranges – rich in vitamin C – they are a precious fruit for the health. Not only: their flavor makes them perfect also as an ingredient for many sweet and savory recipes. A citrus truly unique that can flavor dishes, make them less heavy, lighten too strong flavors and embellish others that need to be reinforced. They cost little and make a lot: the oranges are the product ideal for those who love to combine in the kitchen creativity and genuineness.

Fennel and orange salad

THE'fennel and orange salad it is an excellent idea for a tasty and healthy appetizer. Rich in C vitamin and mineral salts, is ideal for those who want to start the lunch in lightness and prepare the palate for others food. Remember to season your salad with salt, oregano and olive oil of high quality and to peel the oranges for good, trying as much as possible to eliminate the cuticles that would make the salad too bitter. You can add apples or endive.

Orange and avocado salad

In this case the taste of oranges will go with the creaminess of the avocado for an original appetizer. Remember also to season the ingredients with olive oil and salt. You can decide to make a sauce guacamole or cut theavocado in small pieces, the important thing is that it is ripe. Serve your cold salad by removing it from the fridge 5 minutes before eating it.

Cous cous with oranges and peppers

The couscous with oranges and peppers is a typical dish of the Sicilian cuisine. An intense combination of taste and excellent flavor for a traditional Arab dish revisited in an island key.

Ingredients

400 g of precooked couscous
vegetable broth
2 lemons and 4 oranges
1 wild or leek spring onion
3 yellow peppers and 3 red peppers
mint
chili powder
salt

Preparation

Cook the peppers in the oven and cover them with newspaper. Let them rest for about 15 minutes and then clean them by removing the peel and the seeds, then cut them into very small pieces.

Squeeze 2 oranges and 2 lemons and cook the couscous in the broth. When it is ready, pour the juice you have prepared on the couscous, add the olive oil, i pepperoni, the wild onion or the very thin chopped leek and a few mint leaves. Cut the two oranges left in small pieces and add them to the cous cous and let it cool in the fridge for at least 30 minutes before serving.

Duck in orange sauce

It is one of the great classics of the Italian cuisine. A rich and very tasty dish in which oranges have great merit degrease and make duck meat lighter and tastier. Try the recipe below and also the version of duck breast with oranges and hazelnuts.

Ingredients

1 clean duck ready to be cooked
4 fresh oranges and thick peel
150 g of butter
rosemary
salt and pepper
Grand Marnier

Preparation

Place the duck in a pan from oven flavoring the inside with salt, a little butter and rosemary. Cover the pan with a lid and cook for about 90 minutes at 150 degrees. Cut the orange peel and blanch for 5 minutes, drain, add the Grand Marnier and leave them to marinate for an hour.

After checking that the meat of the duck has turned pink, remove the duck from the pan and, keeping the cooking liquid, keep it warm.

Cut the oranges into very small pieces and set them aside, you will use them for the final decoration of the dish. At this point add to the cooking liquid marinating oranges and Grand Marnier and cook over high heat for about ten minutes. Season your duck with this precious sauce and, with the oranges that you had previously cut, garnish the dish before serving.

Orange and chocolate brioche

Orange brioche e chocolate it is a dessert that is easy to prepare and perfect for breakfast and for a snack.

Ingredients

brewer's yeast
600 g of flour (00 and manitoba)
300 g of whole milk
150 g of butter
150 g of sugar
orange blossom honey
1 whole egg and 1 yolk
salt
vanilla
the rind of a grated orange

For the filling
500 g of orange jam
400 g of chocolate
flaked almonds

Preparation

Dissolve the yeast in lukewarm milk sugar and honey (optional). In a large bowl, mix the mixture with flour, eggs and butter. When the mixture is homogeneous and without lumps place it in a buttered baking dish and cover it with a damp cloth, let it rest for at least 6/7 hours. Roll out the dough and fill it with jam, melted chocolate (white or black, the one you like best) and almonds. Wrap it in a roll shape and place it in a shape from plum cake ready to be fired. Let it rest – covered with plastic wrap – for about half an hour before placing it in the oven and then cook it for 45 minutes at 160 degrees.

Orange smoothie

The shake of fresh oranges is a very good drink for all seasons. Refreshing, nourishing and thirst quenching it is the perfect drink for every moment and is a great way to make people eat fruit – and vitamin C – even for the little ones. You can embellish your smoothie with blackberries or red fruits, to make the taste sweeter and even more precious thanks to the mineral salts of red fruits. The advice is to chop, together with the oranges, some ice cubes so as to make the cold smoothie at the right point to be immediately tasted!

The appetizer that would drive Marilyn Monroe crazy – Italian Cuisine

The appetizer that would drive Marilyn Monroe crazy


We devote our lemon and carrot ricotta terrine to one of the most loved actresses of all time and to her passionate love for raw carrots. Here it is then in the starter version, to eat thinking of her

"My dinners are incredibly simple. In the evening I stop at the market near my hotel and take a steak, lamb or liver ribs, which I cook in the electric oven in my room. I usually eat four or five raw carrots with meat, and that's all. There must be a part of rabbit in me, I never get bored of raw carrots.

Pinterest @Jesuismeow.

The unforgettable diva was told to respond to the curiosity about his diet. Two raw eggs in the morning with a glass of milk, meat and carrots in the evening. A custom that caused a sensation and intrigued many, so that the image of Marilyn Monroe crunching a carrot became popular and iconic.
And just to the love of the actress for this ingredient, we dedicate one of our most beautiful recipes from the February issue.

Lemon ricotta and carrots terrine

Ingredients for 6 people

500 g carrots, 450 g ricotta, 50 g fresh cream, 10 g food jelly in sheets, lemon, shelled cashews, extra virgin olive oil, thyme, salt, pepper.

Method

For the recipe of ricotta terrine with lemon and carrots, peeled carrots; cut them into long strips with the help of a potato peeler. Blanch the ribbons in salted water for a couple of minutes, drain them and let them cool. Mix the ricotta with a teaspoon of grated lemon peel, a teaspoon of oil, salt and pepper. Soak the jelly sheets in water, squeeze and melt them in the hot cream. Let it cool down to a temperature of about 35 ° C, then add the cream to the ricotta and mix well.
Coat a rectangular mold (23 × 10 cm, h 4 cm) with food film. Line the mold with carrot strips, so that they are half the length (arrange them parallel to the short side, slightly overlapping them). Spread over a layer of ricotta cheese about 1 cm thick and cover it with 3-4 layers of carrot strips. Repeat the operations until the ingredients are used up; at the end, roll the edges of overflowing carrots and gently crush them on the ricotta so that they adhere well. Put to rest in the fridge for 4 hours. Toast 2 tablespoons of cashews in a veiled pan with a little oil. Turn out the terrine and complete it with the cashews, a ground pepper, thyme and, to taste, with glazed carrots.

Here carrots are great protagonists of a complicated dish only apparently. The only difficulty is in fact represented by the "assembly" of the terrine that will require the right arrangement of the carrot ribbons that will present vivid and bright thanks to the fast cooking. Even the consistency will be preserved and for this we imagine that Marilyn Monroe would have loved it very much.
Carrots are a girl's best friend.

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