Tag: blueberries

Ricotta cake recipe with blueberries – Italian Cuisine

Ingrediants

250 g cow's milk ricotta
220 g flour
170 g sugar
100 g butter
60 g fresh cream
3 eggs
lemon
blueberries
salt

Duration: 2 h 30 min

Level: Easy

Doses: 6 people

For the recipe of the ricotta cake with blueberries, start mixing the soft butter with 100 g of sugar, a pinch of salt and a little grated lemon zest, then add 200 g of flour and finally add an egg.

Form a loaf, partially roll it out between two sheets of baking paper and let it cool in the fridge for at least 30 '. Mix the ricotta with 70 g of sugar and 20 g of flour with a spoon, then add 2 eggs, cream and lemon juice.

Roll out the dough to a thickness of 5-8 mm and cut out a disc to line a springform pan (ø 18 cm) forming a border at least 4 cm high.

Pour the ricotta mixture into the shortcrust pastry shell, complete with some blueberries distributed randomly on the surface and bake at 150-160 ° C for about 1 hour. Remove from the oven, allow to cool, unmold, let cool and then serve in slices.

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Baskets of brie and blueberries – Italian Cuisine

First, cut the brie into small pieces.

Obtain 8-10 squares from the puff pastry (about 5-6 cm per side) and place them on the baking sheet lined with parchment paper, then with the remaining pastry create thin strips with which you will create the edges of your baskets, overlapping 2 strips on each side, so that they look tall.

Bake the baskets for 12-15 minutes at 200 ° C in a preheated convection oven.
Remove from the oven, let it cool down slightly, then add a chunk of cheese and a little bit of jam to each basket, so that the flavors blend with the heat.

Decorate your baskets of brie and blueberries with a sprig of rosemary, then you just have to taste them.

Roast with blueberries – 's Roast with blueberries recipe – Italian Cuisine

First of all, if your roast is not tied, you provide it (here is the guide to do it without making mistakes).
Put the blueberries, sparkling wine, thyme, marjoram, garlic and meat in a large baking dish.
Pour a few tablespoons of seasoning over the meat, cover with cling film and leave to marinate for at least 30 minutes.

After half an hour, melt the butter with a little oil in a saucepan, then brown the meat well over high heat for a few minutes, blending with the cognac and seasoning with salt and pepper, in order to seal the juices.

Put the meat back into the pan with the cooking juices and cook for about 1 hour at 160 ° C in a preheated convection oven.
Halfway through cooking, turn the roast, and remember every now and then to wet the meat with the cooking juices.

Once cooked, take the meat out of the oven and let it rest for at least 10 minutes, then remove the string and cut the roast into slices that are not too thin.

The roast with blueberries is ready: sprinkle it with the cooking juices and the blueberries, decorate with a little fresh thyme and serve.