Tag: Balls

Aebleskivers: the Danish pancake balls – Italian Cuisine

Aebleskivers: the Danish pancake balls


They are called Aebleskivers and they are the very famous Danish pancakes. Maybe you didn't know they were called that, but you will surely have seen them sometime.
They are different from the classic ones first of all in shape and then because they are prepared in one cast iron pot very particular.
We will tell you well!

Pancake balls

Danish pancakes have a very particular shape because they are spherical, in fact they are also called Pancake balls.
This is because they are not cooked in a normal non-stick pan like classic pancakes, but in one pan that has hollows inside into which the mixture is poured.
You can easily find it online or in stores specializing in products for the kitchen and pastry.

The base

The basic compound of these pancakes is prepared with the same ingredients as classic pancakes, plus some additions.
We therefore have flour, baking soda and eggs, but also the buttermilk, orange juice and aromas like the cardamom which give these sweets a truly unique and unmistakable taste.

The recipe for Danish pancakes

Ingredients

450 g of 00 flour
400 ml of buttermilk
1 tbsp sugar
1 teaspoon of baking powder or baking soda
3 eggs
an orange
seed oil
cardamom

Method

First separate the yolks from the whites.
Mix the yolks with the juice of half an orange, buttermilk and 3 tablespoons of oil.
Separately, mix the flour with the sugar, cardamom, orange zest and baking powder.
Beat the egg whites until stiff and then add the liquid ingredients to the buckets and finally the egg whites.
Let the mixture rest for a few minutes and in the meantime heat the pan on the stove after greasing it a little.
Pour the mixture into the grooves without filling them completely and cook for three minutes on medium-low heat.
Then with a toothpick, turn all the balls to the other side and cook for another two minutes.

How to serve vegan pancakes

The Aebleskivers they should be eaten hot sprinkled with plenty of icing sugar, but they can also be accompanied by a good one red fruit jam, like raspberries or currants, because the contrast between the sweetness of the dough and the acidity of the fruit creates an extraordinary encounter.

Philadelphia cheese balls – 's Philadelphia cheese balls recipe – Italian Cuisine

»Philadelphia cheese balls - Misya's Philadelphia cheese balls recipe


First divide the 2 loaves of cheese each into 9 squares, then roll them gently in your hands, one at a time, to form balls.

Beat the eggs in a bowl with a pinch of salt, then pass the balls 2 times (double breading) first in the egg and then in the breadcrumbs.

Heat the oil in a saucepan and fry the croquettes a few at a time, browning them evenly and draining them on kitchen paper as they are ready.

The Philadelphia cheese balls are ready, salt them slightly and serve immediately.

Pumpkin and mozzarella balls recipe – Italian Cuisine

Pumpkin and mozzarella balls recipe


  • 500 g peeled pumpkin pulp
  • 2 pcs fiordilatte mozzarella
  • 180 g breadcrumbs
  • 60 g Grated Grana Padano Dop
  • butter
  • rosemary
  • extra virgin olive oil
  • salt
  • pepper

For the recipe of pumpkin and mozzarella balls, cut the pumpkin into small pieces. Place them in a plate lined with parchment paper, season with salt, pepper and rosemary and bake at 240 ° C for about 30 minutes. Remove the pumpkin from the oven, recover the pulp using a spoon and collect it in a bowl. Squeeze 1 mozzarella very well to remove most of the liquid, crumble it and mix it with the pumpkin pulp.
Add the breadcrumbs (change the dose according to the humidity of the pumpkin), the grated parmesan and mix until a malleable compound is obtained. Season it with salt and pepper. Chop the other mozzarella and whisk it in cream with 1-2 tablespoons of its government water, a pinch of salt and a drizzle of oil.
Form the meatballs with the pumpkin mixture and brown them in a pan with a generous froth of sparkling butter. Serve the meatballs with the mozzarella cream, complementing, with pleasure, a minced green pepper.

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