Subscribe via RSS

Recipe Scrambled eggs and black bread – Italian Cuisine


  • 6 pcs eggs
  • 2 pcs slices of black bread
  • butter
  • milk
  • pepper
  • salt

For the recipe of scrambled eggs and black bread, beat the eggs in a bowl, using a whisk or fork. Add the milk, season with salt and pepper and mix well: the mixture will be ready when it makes small bubbles. Cut the slices of black bread into small cubes and sauté them in a pan with a little butter until they become crispy. Melt a knob of butter in another pan and add the eggs. Cook over low heat turning the mixture with a spatula, from the bottom upwards and from the outside towards the center of the pan, for 4-5 minutes: they will be ready when they will have a soft, homogeneous and slightly burr. Serve immediately, adding the cubes of black bread.

Black potato, what's different compared to the white one? An expert answers – Italian Cuisine


It is rich in beneficial substances for the line and for health. And it has a special taste. That's why eating it

There potato it is a passepartout ingredient in the kitchen. Ideal for preparing appetizers, first courses, main courses and side dishes, it is one of the most consumed foods at the table. However, there are different types. A very ancient variety that is worth trying is the black one, also called vitelotte or purple potato. Originally from South America, in particular from Chile and Peru, in addition to making the dishes more scenic due to its dark purple color, it has a particular taste reminiscent of chestnuts, suitable for giving a special touch to dishes and for vary the menus. Moreover, it is a real natural supplement. Energetic and super nourishing, the black potato is a reserve of fibers, vitamins and minerals, allies of the line and health. But what is different about the white variety? Let's see it with the help of the doctor Nicoletta Bocchino, nutritionist biologist.

Contains more antioxidants

The black potato has excellent health properties. Compared to the more common white variety, it ensures a high antioxidant content. «It brings so many polyphenols, in particular the precious anthocyanins, the same antioxidants of which blueberries and wild berries are particularly rich, responsible for the dark coloring. These substances strengthen the defenses and counteract cellular aging, protecting the body from oxidative damage caused by the action of free radicals explains nutritionist Nicoletta Bocchino. They also have excellent anti-inflammatory properties. «Anthocyanins promote the drainage of liquids and reduce the accumulation of water in the tissues, counteracting the swelling. Moreover, they facilitate the disposal of excess toxins, which can slow down the metabolism in the long run and predispose you to various disorders, including weight gain ", explains the expert. But there is more. According to a recent study conducted in China these substances also have potentially beneficial effects on the intestine. In fact, they promote the health of the bacterial flora, in particular the growth of Lactobacillus and Bifidobacterium, good microorganisms that facilitate intestinal transit.

How to combine it in the kitchen

To get your fill of taste and wellbeing the ideal is to cook it and let it cool in the refrigerator. "Cooling changes the structure of the starch and slows its absorption, keeping blood glucose levels more stable," says the expert. Furthermore, to make it more allied to the line and health, always combine it with vegetables in the same meal and season with a drizzle of extra virgin olive oil. «The vegetable fibers help to reduce the absorption of sugars by the body, to the full advantage of line and health, while the" good "fats of extra virgin olive oil lower the glycemic index of the meal because they slow down emptying the stomach and allowing better absorption of the carotenoids of which it is rich suggests the nutritionist Nicoletta Bocchino.

Would you like to know more? Find out all the properties of the black potato in the gallery

Sweet Honey Cornbread

Sweet Honey Cornbread

by Pam on December 11, 2012

This is seriously the very best cornbread I have EVER had. I found a recipe on The Gourmand Mom[1] for cornbread that is sweet, moist, and so delicious. I loved how quick and easy it was to make and how amazing it smelled while baking. My whole family gobbled up every last drop of this cornbread and my son told me that it was REALLY GOOD. I served this cornbread with the Black Bean Soup with Bacon[2] and the tossed salad with the Creamy Cilantro Dressing[3] for a comforting and tasty meal that my whole family enjoyed.

Preheat oven to 375 degrees. Coat a small 8×8 baking dish with canola cooking spray.

In a bowl, mix the flour, corn meal, baking powder, sugar, and salt together until well combined.

In a separate bowl, whisk together the buttermilk, honey, melted butter, and beaten eggs. Pour the flour mixture into the egg mixture and mix until they are just combined. Do not over mix. Fold in the corn kernels. Pour into the prepared baking dish.

Place into the oven and bake for 30-35 minutes, until a tester inserted in the middle comes out clean.

Allow the bread to cool for about 10 minutes before cutting and serving. Enjoy.

 



Print[4]

Save[5]



Sweet Honey Cornbread




Yield: 9-12 pieces

Prep Time: 10 min.

Cook Time: 30-35 min.

Total Time: 40-45 min.



Ingredients:

1 cup flour
1 cup corn meal
1 Tbsp baking powder
1/4 cup sugar
1/2 tsp salt
1 cup buttermilk
1/4 cup honey
1/2 stick melted butter
2 eggs, lightly beaten
1 cup frozen sweet corn, thawed

Directions:

Preheat oven to 375 degrees. Coat a small 8×8 baking dish with canola cooking spray.

In a bowl, mix the flour, corn meal, baking powder, sugar, and salt together until well combined.

In a separate bowl, whisk together the buttermilk, honey, melted butter, and beaten eggs. Pour the flour mixture into the egg mixture and mix until they are just combined. Do not over mix. Fold in the corn kernels. Pour into the prepared baking dish. Place into the oven and bake for 30-35 minutes, until a tester inserted in the middle comes out clean.

Allow the bread to cool for about 10 minutes before cutting and serving. Enjoy.



 

References

  1. ^ The Gourmand Mom (thegourmandmom.com)
  2. ^ Black Bean Soup with Bacon (www.gordon-ramsay-recipe.com)
  3. ^ Creamy Cilantro Dressing (www.gordon-ramsay-recipe.com)
  4. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  5. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)