Tag: Christmas

A Christmas to recycle: pandoro swivels – Italian Cuisine

A Christmas to recycle: pandoro swivels

Do you still have a pandoro packaged in the pantry? Time to consume it! However, transform it into delicious snacks that can also be frozen

After the holidays, it's time to recycling! If you still have a whole Pandoro to be consumed and you are tired of soaking it in latte at breakfast, prepare one snack greedy that you can also freeze.
Children, but not only, will go crazy for these swivels.

Chocolate swirls

The swivels we want to offer you are very similar to the famous snacks on the market because they have one inside hazelnut spread cream and are covered with melted chocolate on one side only.
The great thing about this really easy recipe is that it is prepared with only three ingredients is that you can also achieve it with other fillings, for example jams of all kinds and dried fruit spreads.

Pandoro rolls recipe


A classic Pandoro, 200 g of hazelnut spread, 200 g of dark chocolate


Cut the pandoro not into slices as usual, obtaining wedges with the tips, but in section in the sense of height.
Then divide it exactly in half and then each half again into other slices.
Use the widest slices for the swivels which will have a more or less rectangular shape.
Remove the base which has a harder and more cooked crust and roll out each slice with a rolling pin.
Spread a generous amount of hazelnut cream on each slice and roll it up on itself with the base on the short side in order to obtain short rolls, but with a wider diameter.
Wrap each roll in cling film and let it rest in the refrigerator for two hours.
Meanwhile, melt the chocolate in a bain-marie and let it cool a bit.
Cut the roll into slices about two cm thick and dip a part of each swivel in the chocolate.
Let it cool before consuming.
You can freeze the swivels and defrost them if necessary by taking them out of the freezer two hours before.

Swirls with white chocolate and jam

Don't you love the hazelnut cream filling? You can replace it with a jam of your choice or with other spreads.
If not even the melted chocolate coating convinces you, use it White chocolate, or with milk.
If you want to make the swivels even richer, place them inside or on the surface decorated with the chocolate from grain.
Another very interesting filling could be based on custard with lemon or cocoa. And why not also try to turn them into cassatine with ricotta and candied fruit?

Swivels with panettone

Same thing you can do with the panettone even if the swivels will be richer being the basic panettone stuffed with raisins and candied fruit.
But the procedure is the same: cut the panettone in section in height and then roll out each slice with a rolling pin.
Spread the cream, roll it up and wrap everything in plastic wrap.

Log to freeze

Once you have created the roll with a pandoro base, or panettone, instead of cutting it out to obtain swivels, you can also cover it with melted chocolate and then store it in the freezer for the next occasion.
The log it is a dessert that always puts everyone in agreement. Very scenic, but very easy to prepare.
Just defrost it a few hours before serving. Obviously, once thawed, it must be consumed within 24 hours.

Let's recycle Christmas leftovers: lentil gnocchi – Italian Cuisine

Let's recycle Christmas leftovers: lentil gnocchi

Tired of eating lentils cooked in the traditional way? Turn them into gnocchi. Here's how to do it with our recipe

We bet that during the holidays you will have received so many of those Christmas baskets that you no longer know where to put them? As a result, you have been eating for at least two weeks cotechino and lentils, to dispose of them and not let them expire. Instead of making the usual traditional dish, why not use these ingredients instead in alternative recipes? For example, with the lentils you can prepare some gnocchi delicious, easy to make at home and that will also appeal to children, who usually with lentils they don't get along so well.
Below we illustrate the step by step recipe, in our galleryinstead, find some straight on how to season and preserve them, if they ever advance.

Lentil gnocchi: the recipe


To prepare the lentil gnocchi, you will need: 250 g of lentils, 1 carrot, 1 stalk of celery, 1 tablespoon of double tomato paste, 1 clove of garlic, 1/4 onion, 200 g of flour, 1 egg, oil and salt to taste.


First, in a large pot, cook the lentils, with carrot and celery stalk for about half an hour (remember to soak them at least 12 hours before cooking). Once boiled, drain and cook in a separate pan with the chopped onion, tomato paste and a drizzle of oil for about 10 minutes (without the carrot and celery). With the help of a vegetable mill, remove the skin, obtaining a puree.
At this point, on a pastry board, prepare the flour fountain on which you will lay the lentil purée and the egg. Knead until you get a homogeneous mixture. From this dough, you will obtain the classic cords, from which "cut" the gnocchi. Now they are ready to be dipped in boiling water and to be seasoned as you wish. Enjoy your meal!

Browse the gallery to find out more tips on preparing lentil gnocchi

How to recycle Christmas food – Italian Cuisine

Tips for recycling Christmas food, to prepare tasty and new dishes with leftovers. Because nothing is thrown away!

If you have not been good enough to get rid of the leftovers from Christmas lunches and dinners, giving your guests small packages filled with all the delicacies cooked, then you will have to invent how to revisit those dishes, to avoid eating the same things for several days. We suggest some ideas for recycling Christmas food. Take note.

Parmesan and lentil waffles

If you have cooked legumes as an accompaniment to meats, you can reuse them as a filling for parmesan cheese wafers that you will prepare by melting a spoonful of cheese in a hot pot and shaping the wafer over an overturned glass. Heat the legumes, fill the waffles and serve as an appetizer.

Cotechino and courgettes

With the leftover cotechino you can prepare excellent stuffed zucchini. Just chop the slices of cotechino, combine them in a bowl with the pulp of the previously boiled courgettes, an egg and a little Parmesan cheese. Mix everything well, fill the courgettes and bake them for ten minutes in a hot oven. This way you can also prepare onions or fennel.

Stuffed paccheri

If you have cooked boiled or roasted meats, you can reduce them to minced meat and combine them in a sauté with onion and carrots, add some tomato puree and cook until you obtain a concentrated sauce. With this you can stuff boiled paccheri placed in a buttered pan, sprinkle them with grated Parmesan cheese and bake them at 180 ° for ten minutes. They will be a very appetizing first course.

Pasta ragù becomes a mess

Turkey in pumpkin sauce

Roast turkey or veal often does not know how to present it on the table. You can prepare meatballs or mince it to make a ragù. We suggest this tastier recipe: it is basically a sort of turkey tuna sauce, only the sauce is based on pumpkin. Then cut the meat into thin slices and in the meantime boil two tablespoons of apple cider vinegar with two tablespoons of white wine, a juniper berry and a bay leaf. Steam the peeled pumpkin, blend it in cream and add the vinegar reduction. Add 100 g of oil, salt, pepper, garnish the meat with the sauce and serve.

Fish salad with avocado

This salad is perfect to prepare with fish such as sea bass or sea bream. Cut the avocado into cubes, season with the sauce of a lemon, oil, salt and chilli. Spread some fresh baby spinach on a serving plate, add the avocado, some croutons browned in a drizzle of oil and the fish cut into small pieces. Serve lukewarm.

Salmon canapes

With the salmon you can prepare canapes, to be served as an appetizer. Blend the salmon with a fresh cheese such as robiola, add two tablespoons of cream and put the cream in the refrigerator to make it thicken. Separately, prepare the canapes with the shortcrust pastry, which you will bake at 180 ° for 12 minutes. When they are cooked, remove them from the oven, let them cool and garnish with the salmon mousse. Decorate with salmon roe, dill leaves and serve.

Of Salt cod fritters

Mix the cod with an egg and a spoonful of breadcrumbs. Form pancakes that you will pass in the breadcrumbs, then in the beaten eggs and again in the breadcrumbs. Fry the pancakes in plenty of extra virgin olive oil and when they are golden, drain and dry on absorbent paper. Serve hot on a bed of salad.

Vegetable cream

With the tortellini broth and the vegetables from the reinforced salad, you can prepare an excellent cream to be served with toasted bread croutons. Blend the previously boiled vegetables, add them to the hot broth, add two tablespoons of cream and garnish with a drizzle of extra virgin olive oil and the croutons.

Fruit jellies with mascarpone cream

A tasty way to continue enjoying mascarpone cream. Prepare a liter of fruit juice such as mandarin or orange, heat it in a pan. Before it reaches a boil, add 30 g of soaked and squeezed gelatin sheets, continue cooking until the gelatine has dissolved. Pour the juice into molds that you will put in the fridge for at least 6 hours. Turn out, serve with the mascarpone cream and serve.

Tiramisu With Pandoro

Prepare the tiramisu by soaking the pandoro slices in the coffee instead of the ladyfingers. Then mix the egg yolks with the sugar, add the mascarpone, whip the whites in very firm snow, add a spoonful of Cognac and mix everything evenly. Cover the pandoro slices with the cream and sprinkle with finely chopped almonds.

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