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Puff pastry with strawberries and blueberries – Italian Cuisine


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There puff pastry with strawberries and blueberries of Salt and pepper it is an irresistible fruit dessert! With a game of textures, flavors and aromas that are well balanced with each other: a crunchy note, a soft, sweet and fragrant note given by cinnamon cream and the slightly acidulous note of fresh forest fruit. It is therefore a dessert so tempting as it is light and refined, perfect to serve after a rich and important lunch or to elegantly close a dinner with friends.

Among the most popular cakes to celebrate anniversaries, birthdays and many other occasions, in addition to the simpler ones, made with the classic base of pan di Spain, There is certainly one, always appreciated by all: the a thousand leaves! The original French recipe, known in the rest of Europe as Napoleon, is made with crispy sheets of pasta puff pastry superimposed and combined with a soft and velvety cream, with or without fruit. For the a thousand leaves with strawberries and blueberries, Salt and pepper has chosen to make the puff pastries with the phyllo pasta, a type of pasta of Greek origin, very light, from which very thin sheets are obtained which, generally, are brushed with oil or melted butter, overlapped and then baked in the oven to make them crispy and golden. Fillo dough has an almost neutral taste, so it is easy to combine with sweet or savory ingredients; often, it is used in the kitchen to prepare both tasty and scenic desserts baskets, tantalizing appetizers is savory pies. You can buy it ready-made in rectangular sheets, fresh or frozen.

How to prepare the puff pastry with strawberries and blueberries

1) To prepare the puff pastry with strawberries and blueberries lay 8 sheets of wire pasta on a damp cloth and cover them with another damp cloth: this serves to not let the pasta dry. Then melt the butter in a saucepan.

2) Cut each single sheet in half lengthwise and from each half get 4 rectangles; brush them well with the melted butter and overlap them: in the end you will have to get 16 puff pastry from 4 rectangles each. Arrange 8 sheets on one oven plate covered with a sheet of parchment paper e cuocile in oven hot for 10 minutes to 200 ° C until they are golden. Take it out and gently place the sheets on a sheet of absorbent paper. Do this with the other half of the sheets.

3) In the meantime, slice the strawberries washed; ask i blueberries washed in a bowl, sprinkle with lemon juice and sprinkle with it icing sugar. Mix them and leave them macerate for at least 15 minutes.

4) Prepare the cream mounting the eggs with the sugar and the flour until the ingredients are well blended. Boil the milk with the cinnamon and the vanillin, turn off and let it cool down. Then pour it into the egg cream, a little at a time and always stirring constantly.

5) Transfer everything to the pot in which you boiled the milk and place it on the fire. Cook the cream without bringing it to a boil to keep it from going crazy. Remove the pan from the heat and pour the cream into a bowl, filtering it through a sieve, then let it cool, stirring often.

6) At this point, gently divide the pastry rectangles in half, horizontally. Compose in layers the a thousand leaves in individual saucers: sprinkle 3 of the layers of dough obtained with a little cream, strawberry and blueberry slices, cover with a fourth layer of pastry, sprinkle with icing sugar and decorate the puff pastry with strawberries and blueberries with other fruit.

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Recipe Macaroni risotto with carrots and blueberries – Italian Cuisine


  • 350 g macaroni type pasta
  • 100 g yellow carrots
  • 100 g orange carrots
  • mixed seeds (sunflower, pumpkin, flax)
  • shelled walnuts
  • blueberries
  • vegetable broth
  • salt
  • extra virgin olive oil

For the recipe of macaroni risotto with carrots and blueberries, heat the macaroni in a saucepan with 1 tablespoon of oil for a couple of minutes, then add 2 ladles of broth, stir and continue cooking
for 1 minute. Add all the carrots, peeled and cut into slices, and continue to cook for about ten minutes, wetting with a ladle of broth when the cooking liquid dries; add salt if needed.
Toast the seeds and nuts in a pan with a little oil for 2-3 minutes. Spread the risotto pasta
on the plates, garnish with toasted seeds and a handful of fresh blueberries and bring to the table.

Toasted Coconut and Blueberry Muffins

Toasted Coconut and Blueberry Muffins

by Pam on April 9, 2013

I made these muffins for my kids and husband on Sunday morning. They were super quick and easy to make and they smelled amazing while they baked in the oven. These muffins were the perfect way to use up my tart blueberries that I had in the refrigerator. The kids ABSOLUTELY loved the muffins and so did my husband. They didn’t last long and the kids have already asked for another batch. I’d say that makes this recipe a keeper!

Preheat oven to 400 degrees and coat a 12 cup muffin tin with cooking spray.

Toast 1/2 cup of coconut. Place the coconut in a thin layer on a baking sheet. Place into the oven and watch very carefully so it doesn’t burn. Toss to brown evenly. Remove from the oven and let it cool.

Combine flours, baking powder, salt, and sugar together in a large bowl. Add the toasted coconut and combine.

Using an immersion blender, mix together the egg, butter, milk, and vanilla until well combined. Slowly pour the dry ingredients into the wet ingredients and mix well. Fold the blueberries gently into the muffin batter.

Divide the batter among muffin cups (I only used 11 of the cups). Sprinkle the (un-toasted) coconut evenly over the top of each muffin.

Bake for 18-20 minutes or until a tester inserted into the center of a muffin comes out clean. Cool for a few minutes in the muffin tin then remove from the tin and let them cool on a cooling rack. Enjoy.



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Toasted Coconut and Blueberry Muffins




Yield: 11 big muffins (or 12 smaller ones)

Prep Time: 10 min.

Cook Time: 18- 20 min.



Ingredients:

1 1/2 cups of white flour
1/2 cup of whole wheat flour
2 tsp baking powder
1/2 tsp salt
1/2 cup sugar
1/2 cup sweetened coconut, toasted
1/2 cup of sweetened coconut
1 egg, beaten
4 tablespoons butter, melted and slightly cooled
1 cup milk
1 tsp vanilla extract
1 1/2 cups fresh blueberries (divided)

Directions:

Preheat oven to 400 degrees and coat a 12 cup muffin tin with cooking spray.

Toast the coconut. Place the coconut in a thin layer on a baking sheet. Place into the oven and watch very carefully so it doesn’t burn. Toss to brown evenly. Remove from the oven and let it cool.

Combine flours, baking powder, salt, and sugar together in a large bowl. Add the toasted coconut and combine.

Using an immersion blender, mix together the egg, butter, milk, and vanilla until well combined. Slowly pour the dry ingredients into the wet ingredients and mix well. Fold the blueberries gently into the muffin batter.

Divide the batter among muffin cups (I only used 11 of the cups). Divide the batter among muffin cups (I only used 11 of the cups). Sprinkle the (un-toasted) coconut evenly over the top of each muffin.

Bake for 18-20 minutes or until a tester inserted into the center of a muffin comes out clean. Cool for a few minutes in the muffin tin then remove from the tin and let them cool on a cooling rack. Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe in the Food 52 Cookbook

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)