Tag: Bavarian

Recipe Bavarian yogurt and citrus compote – Italian Cuisine

Ingredients For the Bavarian

300 g natural yogurt
250 g milk
250 g fresh cream
50 g granulated sugar
12 g edible gelatine in sheets
6 pcs egg yolks
half vanilla pod
chopped pistachios

Ingredients For the citrus compote

200 g kumquat
40 g honey
30 g granulated sugar
2 pcs oranges
2 pcs pink grapefruit
2 pcs mandarins
pectin

Duration: 4 h

Level: Middle

Dose: 12 pieces

For the recipe of Bavarian yogurt and citrus compote, soak gelatine sheets in cold water. Whip the cream. Mix the egg yolks, sugar and 50 g of milk with a whisk. Boil 200 g of milk with the seeds of half a vanilla pod. Turn off the heat, add the milk to the mixture of egg yolks and sugar, stir and bring back on the heat, cooking over low heat and continuing to stir for 4-5 minutes, until the cream begins to thicken. Turn off the heat, add the gelatine, soaked and well squeezed, and leave to cool; finally add the yogurt and the whipped cream. Distribute the mixture in silicone molds and you will get a dozen. Put them to cool in the refrigerator for 3 hours.
For the citrus compote: Peel the oranges, grapefruit and mandarins, divide them into wedges, remove the skin and cut them into pieces, collecting the juice that runs during the operation in a bowl. Cut the kumquats into slices. Bring the citrus juice to the boil with honey, sugar and 1 teaspoon of pectin; add the kumquats and continue cooking for 7-8 minutes, then add the other citrus fruits and cook for 1 minute, stirring well. Turn off and let cool. Turn out the Bavarians, decorate them with chopped pistachios and serve with the citrus compote.

how to make the Bavarian potato salad, the recipe – Italian Cuisine

Comes from Germany and generally accompanies meat dishes. It is simple but rich: try it for example with frankfurters or shin

You will certainly have tasted it in some typical restaurant or directly in Bavaria or in the Südtirol: it is about Kartoffelsalat, or theBavarian potato salad. It has nothing to do with the typical side dishes made with Italian potatoes, but it is equally good and particular. It is used in Germany to accompany meat dishes, such as i würstel or it shin.

You can prepare in advance and lasts for a couple of days if kept covered with the film in the refrigerator. But choose the potatoes well: they must be sodas after cooking and do not crush. Then opt for non-floury or too large tubers and boil them with the peel. Here's how to proceed.

The recipe for Bavarian potato salad

Ingredients

1 kilo of potatoes
300 ml of meat broth
2 tablespoons of extra virgin olive oil
4 tablespoons of wine vinegar
2 small onions
1 tablespoon of liquid cream
Salt and Pepper To Taste
dill or chives if you like

Method

Boil the potatoes in salted boiling water with the peel, after having cleaned them well. Check the cooking with a fork so that it is not excessive. Drain and leave to cool.

Separately peel the onions and cut them into small cubes, heat the broth (if you do not have the possibility to prepare it in advance, use a meat cube) and place the onions. Let them cook until they soften. Then add all the other ingredients, such as vinegar, oil.

Peel the potatoes, cut them into thin slices and transfer them to a large bowl. Add the broth and the onions and the cream. Season with salt and pepper. Season to taste with thinly sliced dill or chives. Mix everything. Let it rest for an hour, so that the broth is completely absorbed by the potatoes.

Serve the warm Bavarian potato salad.

Bavarian grapefruit with pink grapefruit Salt and pepper – Italian Cuisine