Tag: Apples

Monstrous apples to play with Friday 13! – Italian Cuisine

To exorcise Friday 13th, here is a fun and tasty way. For young and old!

FRIDAY 13. Let's exorcise it at the table, for the joy and fun of adults and children.

Simple ideas to do even with children

You don't need to be a skilled cook or cake designer to prepare these sweets. The secret is only to make room for the fantasy and al fun! Great helpers for these funny recipes are the children, let yourself be helped by the little ones to invent even more monstrous "disguises" and give life to new scary monsters.

apples, marshmallows and donuts

Which kind of apple to choose?

Green, yellow or red, all the most common apple varieties, readily available in the market or in hypermarkets, are fine. We prefer not dented and not too ripe fruits, in this case the carvings and decorations may not be easy to do.
Perfect are the fuji apples (reddish, sweet and very juicy), the Red Apple that recalls the poisoned apple par excellence, that of Snow White (such as the royal gala that can be enjoyed both raw and cooked and has a very sweet taste) and the green apple or granny smith, shiny and crunchy, perfect to carve.

Here 5 monstrous ideas to turn apples into little monsters, sweet snacks perfect for a Friday 13!

Check out our tutorial to find out how to make monstrous apples

Detox extract of apples, spinach and grapefruit – Italian Cuisine

Fibers, iron and vitamin C in an extract to purify the body. To be made spicy with a slice of fresh ginger

An easy recipe with a purifying effect with Mela Val Venosta, spinach and grapefruit.

Why add a citrus fruit (like grapefruit and a slice of lemon)?
Because only in this way VITAMIN C contained in grapefruit and lemon will help us to assimilate the very precious IRON into the spinach leaves.

Ingredients (for about a liter of extract)

250/200 g of spinach
5/6 Golden Val Venosta apples
1 pink or yellow grapefruit
Optional: some fresh ginger and a slice of lemon

Method

Wash the ingredients and remove the Golden apples and the grapefruit from the seeds. Pass everything into the extractor; if possible choose organic fruit and vegetables so that you can also use the peel (a very rich part of beneficial substances).

If you like the sweeter extract then add only half a grapefruit and maybe an extra apple. Or you can enjoy this juice with a good spoonful of honey.

Ginger will give a spicy note; just add a couple of centimeters.

Recipe Frangipane tart with pecan nuts and caramelized apples – Italian Cuisine

Ingredients For the pastry

125 g flour 00
60 g butter
35 g caster sugar
15 g almond flour
1 pc yolk

Ingredients For the frangipani

75 g pecan nuts
75 g butter
45 g cane sugar
15 g maple syrup
1 pc big egg
salt

Ingredients For decoration

200 g caster sugar
3 pcs small untreated red apples
2 pcs lemons
1 pc green apple
Maple syrup
pecan nuts

Duration: 3 h 30 min

Level: Middle

Dose: 8 people

For the recipe of the frangipane tart with pecans and caramelized apples, mix the flour with butter
and sugar obtaining a sandy compound; knead it with the yolk. Shape the dough into a ball, cover it
and let it rest in the fridge for 2 hours. Roll it out into a sheet 3 mm thick and with it cover the bottom and the edge of a round hinged mold (ø 18 cm, height 2.5 cm), cutting out the excess dough. Prick the bottom of the dough with a fork, cover it with baking paper and place the special spheres on it for white cooking (you can replace them with dried beans). Bake the tart at 170 ° C for 20 minutes; discard the paper and balls and cook for another 5 minutes.
FOR THE FRANGIPANE: Whisk the pecans with the cane sugar reducing them into flour; add the butter, soft, the maple syrup, the egg and a pinch of salt; mix everything while continuing to blend. Spread the mixture in the pastry and bake at 180 ° C for 12-15 minutes.
FOR THE DECORATION: Peel the green apple and cut it into small pieces. Cook in a saucepan with the juice of 1 lemon for 10 minutes, then add 1 tablespoon of maple syrup and continue cooking for another 2 minutes. Let it cool and distribute it on the cake. Brush the edge of the cake with a little maple syrup and adhere a handful of chopped pecans. Prepare a syrup, dissolving 200 g of sugar on the fire with 200 g of water and the juice of 1 lemon. Bring to a boil and turn off. Divide the apples into thin wedges, removing the seeds, but without peeling them; dip the cloves in the syrup, drain and distribute them in a spiral on the surface of the tart.

Gordon Ramsay Recipes