Tag: carrot

Carrot hummus recipe with yogurt and spicy oil – Italian Cuisine

Ingredients

500 g carrots
200 g natural cherry tomatoes
120 g boiled cannellini beans
80 g Greek yogurt
1 fresh red chilli pepper
1 lemon
garlic
sweet paprika
extra virgin olive oil
salt
pepper

Duration: 1 h

Level: Easy

Dose: 6 people

Peel carrots, cut them into slices and boil them in boiling salted water for 40 minutes; drain and set aside the cooking water.
Cut the tomatoes in half lengthwise, place them on a wire rack and bake at 180 ° C for 15 minutes; take them out of the oven and season with a drizzle of oil, a pinch of salt and a pinch of pepper.
whisk cannellini beans with 1/2 lemon juice, carrots and a ladle of their cooking liquid.
whisk with an immersion blender 60 g of oil with chilli pepper, stripped of the seeds and cut into slices, 1/4 clove of garlic and 1 teaspoon of sweet paprika.
distributed in the dishes the "hummus" of carrots, "stain it" with yogurt and with drops of chilli oil and serve with cherry tomatoes and, to taste, with croutons, breadsticks or crunchy vegetable sticks.

Spiced carrot terrine recipe – Italian Cuisine

Ingredients

1 kg carrots
400 g fresh cream
200 g boiled chickpeas
5 eggs
lemon
turmeric powder
cumin powder
curry
saffron
parsley
extra virgin olive oil
salt
pepper

Duration: 1 h 30 min

Level: Middle

Dose: 8 people

Peel carrots; cut one into ribbons and the other into elongated washers about 2 mm thick.
Blanch slice the carrots in salted water for 3-4 minutes, then dip them in ice water and dry them on kitchen paper.
beat eggs with cream and mix 1 teaspoon curry, 1/2 teaspoon cumin, 1 sachet of saffron, a pinch of salt and a mince of pepper.
Grease a bowl of oil (26 × 10 cm, h 7 cm), cover it with a food film making it overflow and arrange the carrot slices in layers; pour over the cream and egg mixture and close with plastic wrap.
Bake the bowl in a bain-marie oven at 180 ° C for 1 hour.
Prepare a sauce by blending the boiled chickpeas with 100 g of water, 1/2 lemon juice, 2 tablespoons of oil, 1 teaspoon of turmeric, a pinch of salt and ground pepper.
Garnish the terrine with carrots in strips and parsley leaves and accompany it with the chickpea sauce.

Carrot cake with Greek yogurt topping – Italian Cuisine

How to prepare a delicious carrot cake and cover it with a creamy Greek yogurt topping

One of the things we like best about Carrots pie is that it is one of the best ways to eat carrots. Yes, one of the freshest and sweetest vegetables of spring, capable of transforming each dessert into a triumph of crunchiness and taste. Our stylist Beatrice Prada he pureed the new carrots in the mixer, transforming them into an unmissable cake.
Here is his recipe, photographed by Giandomenico Frassi.

Carrot cake: the recipe

Ingredients for the cake

400 g clean new carrots

150 g brown sugar

125 g 00 flour

100 g almond flour

1 teaspoon of yeast

1 teaspoon of baking soda

125 ml sunflower oil

70 g yogurt

2 eggs

Ingredients for the topping

250 g Greek yogurt

50 g cream

50 g icing sugar

Method:

Preheat the oven to 180 degrees and line a 22 cm diameter baking tray with parchment paper. Finely blend the carrots in the mixer, pour them into a large bowl, add the flour, baking powder, baking soda, oil, sugar, eggs, yogurt and mix very well, until the mixture is creamy and homogeneous.

Pour the mixture into the pan and cook for about 45/50 minutes, then leave to cool. To prepare the cream, whip the cream with the sugar and gently add the yogurt.

When the cake has cooled, cover it with cream.