Tag: breakfast

Three biscuits "from inzuppo" for breakfast – Italian Cuisine

It takes a huge cup of milk and one of these recipes: grandma's cookies, shortbread or shortbread (maybe stuffed?)

Nothing is more comfortable than one breakfast of milk and biscuits, a pairing with which we also happen to dine when you don't really feel like putting yourself in the kitchen.
But it's easy to say milk and biscuits.
What are the perfect "inzuppo" biscuits? Those who absorb milk without soaking too much and breaking into a thousand pieces?
We offer you our three favorites.

What does a perfect dairy cookie look like?

The milk biscuits are those biscuits that you can soak in a cup of warm milk without finding them disintegrated on the bottom on the first dive.
I'm other than tea biscuits which are generally more delicate, friable and flavored, in two adjectives: sophisticated and elegant.
They can be the classic rustic biscuits of the grandmother, but also the super buttery and crunchy biscuits, but also the biscuits stuffed with jam or hazelnut cream for the sweet tooth.
Let's find out in three recipes.

Grandma's cookies or baked cookies

They are the most classic, those that are also bought in the oven and are soft and quite large.
They have an "airy" consistency and are consequently lightweight. They are prepared with simple ingredients such as milk, flour, eggs and sugar and generally cream of tartar for a while crunchiness and leavening.
They are the ones that absorb the most liquids, so the classic biscuits "from inzuppo"!
Here is the recipe.

Ingredients
3 eggs
500 grams of flour
180 grams of sugar + other to decorate
a paper cup of seed oil
1 sachet of vanilla yeast
the grated rind of half a lemon
milk if needed

Preparation
Sift the flour with the baking powder and mix it with the sugar and the lemon zest.
Add the oil and then one egg at a time and work with your hands.
If necessary, add a little milk.
Once the dough is ready, make some balls, dip them in the sugar and mash them on a plate lined with parchment paper keeping them apart.
Cook at 180 degrees for about 20-25 minutes.

Shortbreads

You've seen them a thousand times covered with tissue paper inside a tin box.
They are the classicScottish biscuits with small holes above, shaped like a brick, super buttery and perfect to soak in tea, but in our opinion also in milk.
The shortbread they are really very simple to prepare because you just mix them 4 ingredients.
Here is the recipe.

Ingredients
300 g of 00 flour
200 g of cold butter
100 g of sugar
5 g of salt

Preparation
First chop the cold butter with your hands and knead it with the flour.
Once you have a fairly uniform dough, add sugar and salt and let it cool in the fridge wrapped in plastic wrap. Then roll it out, leaving it high (about 1 cm) and cut it into rectangles.
Prick the surface with a toothpick to obtain two rows of equidistant holes and place the biscuits on a baking sheet lined with parchment paper.
You can also roll the dough into a rectangular or square not too large pan and cut the biscuits inside to then separate them when cooked when they are still warm and soft.
Cook for 25 minutes at 180 °.

Stuffed biscuits

These are the classic cookies that they are made with molds and that children like so much because they can be created thousand fun shapes.
They can be hearts, stars, simple donuts, but also small sweet sandwiches.
To prepare them you need one classic pastry and the filling you like most between jam and hazelnut cream.
The nice thing about these biscuits is that the filling in contact with the warm milk will slowly melt making the milk itself even more delicious.
We tried them with salted butter because we believe the salt makes the sweet pastry even better.
Here is the recipe.

Ingredients
230 g of salted butter (even normal butter)
425 g of 00 flour
the grated rind of half a lemon
170 g of sugar
1 egg
natural vanilla extract to taste

Preparation
Work the ingredients to prepare a classic pastry.
First mix the dried ones, flour, sugar and lemon peel and then add the butter into small pieces.
When you have obtained many crumbs, add the egg and the vanilla and form a smooth and homogeneous dough.
Let it cool in the fridge wrapped in transparent paper and then roll it out to the thickness you prefer and cut it to taste. You can add a pinch of yeast in the dough if you want taller and softer biscuits.
Once the pastry is cut, cook the biscuits for 15-20 minutes at 180 ° (it depends a lot on the thickness of the pastry) and fill them only from cold.

Browse now the tutorial for some more advice on biscuits from rooting

The perfect autumn breakfast in 8 easy tips – Italian Cuisine

Seasonal fruits, vitamins and probiotic foods are just some of the tips to tackle the fall from the first minutes of awakening. Let's find out all of them

There Breakfast It is good and we will never stop repeating it! Helps to wake up calmly, allows the body to take the right caloric intake and above all guarantees to arrive until lunch without finding yourself unconscious on your desk mid-morning in the grip of hunger pangs. For this alone, it would deserve 10 minutes of early wake-up. But not only…

Breakfast according to some of the most famous studios is essential even for those who want lose weight or simply wish stay in shape: eating as soon as you wake up helps metabolism and favors its correct functioning.

We therefore want to see some tricks to do a perfect autumn breakfast? Simple, healthy and above all genuine, without forgetting the essential aspect: goodness, detail never to be overlooked.

Have breakfast within 30 minutes of the alarm

If you want to try to help the metabolism and immediately give a beautiful wake up to our body, the "diet of supermetabolism", much loved in Hollywood, he has no doubts about it. Better to eat as soon as you are awake.

Choose goodness

Awakening in the fall can become difficult and sometimes traumatic, and the first fogs certainly do not help. But knowing that something good is waiting for us in the kitchen, certainly yes, it helps.

Strengthen the immune system

The period of influences, colds and different types of cooling begins, it becomes important to try to raise the immune system. Sometimes external supplements are needed, however, like probiotic drinks or yoghurts, able to enhance the immune system, form a barrier against the development of viruses and harmful germs, hinder the passage of many substances responsible for allergies, as well as produce useful vitamins .

Never forget the right vitamin intake

Always to combat seasonal diseases, vitamins are essential. Fruit, even better if in season, is one of the foods that contains the greatest number, for this it must be a must of every healthy breakfast.

The importance of dried fruit

To be added to breakfast to achieve perfection! Often we tend to see fats as a common evil and instead there are fats that our body needs like those contained in dried fruit. Moderate, but this season is particularly suitable.

Reduce sugars

Taking into account that to stay healthy you need to eat well, today you can make wonderful breakfasts even without exceeding the sugars. Among the classic biscuits and those without added sugar, it is undoubtedly advisable to choose the latter, so there will be more room to eat other sugars during the day.

Consume milk or yogurt

Nutritious and perfect foods to accompany biscuits or cereals. For those who have difficulty digesting milk or are intolerant, but cannot resist its goodness, it is advisable to opt for UHT or high digestibility milk.

The right amount of energy

It is necessary to know how to balance, but it must always be remembered that breakfast is necessary for our body to be able to face the day. In autumn, lowering temperatures slowly, it becomes really important to introduce the right caloric intake.

I'm celiac, what do I eat for breakfast? – Italian Cuisine

Goodbye cappuccino and brioche. When you find yourself celiac you have to rethink your way of eating at all levels. Breakfast is certainly one of the first "emergencies" to face. But don't panic: just choose from many different gluten free ideas

Being celiac certainly does not mean giving up a greedy and appetizing awakening. There are many ways to start the day with taste and without gluten: even at the bar they are now increasingly available gluten free croissants and shortbread. And those who make breakfast at home can buy biscuits, slices or packaged bread, now available in large-scale distribution. Or you can treat yourself to something delicious and homemade.

Alternative proposals

A first possibility is offered by yogurt. Good and versatile, it can be enriched with honey, walnuts or chopped almonds, fresh or dehydrated fruit for a healthy breakfast. Or you can opt for a classic Porridge to prepare with milk and oats as in the best Anglo-Saxon tradition; also in this case you can add honey, dried or fresh fruit, or for the most delicious chocolate chips. Exquisite and perfect to prepare in advance is the rice and milk: 50 g of rice and a glass of milk are the doses for a person. Boil the milk with a knob of butter, sugar and herbs to taste (cinnamon, lemon peel, vanilla); add the rice and cook over moderate heat for about 20 minutes, stirring occasionally. Finally, the savory breakfast: scrambled eggs and bacon, or an omelette: in a savory version, with ham or cheese, or sweet, with a spoon of jam of your choice.

Classic breakfast, gluten-free flours

Obviously we must not give up the classic breakfast cakes, to be prepared with the special gluten-free flours, or with alternative cereal flours, primarily rice. The latter is perfect for a fragrant sponge cake, to be prepared according to the classic recipe, simply by replacing the wheat flour with the rice flour, or with a mix of rice flour and potato starch: 5 eggs are whipped for a long time (about 15 minutes with an electric whisk), obtaining a light and frothy mass, 150 g of flour and as many of sugar are added. In the oven at 180 ° C for 40 minutes, without ever opening the door. Once ready, you can stuff the cake with jam, or you can enrich the dough with coffee, chocolate drops or cocoa.

A mix of rice flour and fine ground corn flour (foil) is the basis for a good one shortcrust: 250 g of rice flour and 250 of foil, 250 g of butter, 200 g of sugar, 2 egg yolks, 2 whole eggs, a pinch of salt and grated lemon rind. These are the ingredients, to be kneaded quickly to get a dough: biscuits, cakes, tartlets … with this base you can make the one you like best.

And if gluten-free wheat flour is suitable for preparing any type of dessert, the flour of buckwheat it is the protagonist of a "breakfast" cake to try: to prepare it you have to work 250 g of butter with 125 g of sugar sugar, then add 6 egg yolks one at a time and add 250 g of buckwheat flour and 250 g of chopped almonds . Finally the egg whites of the eggs assembled with 120 g of sugar are added to the mixture. Pour into a cake tin covered with baking paper and cook at 180 ° for 45 minutes. Once it is cold, it is stuffed with jam: the one with blueberries is excellent.