Tag: coconut

Coconut lentils, a delicious variation of the traditional soup – Italian cuisine reinvented by Gordon Ramsay

Coconut lentils, a delicious variation of the traditional soup

There coconut lentil soup it is a dish with a distinctive flavor profile, which combines the protein richness of legumes with the creamy and slightly sweet aroma of exotic fruit. This winter soup has its roots in various culinary traditions, offering a combination of flavors and nutrients that make it a popular choice in many cuisines around the world. The lentils, the main ingredient of this soup, are a significant source of protein, fiber and essential nutrients. Their history dates back thousands of years, when they were cultivated in the regions of Central Asia and the Middle East.

Today, they are widely cultivated around the world and recognized as a healthy and nutritious food. The introduction of coconut adds a tropical and creamy element to the preparation. The latter, known for its pulp rich in beneficial saturated fats, gives the soup a velvety texture and distinctive flavor. Coconut lentil soup, therefore, mixes earthy flavors and sweetness, thanks to slow and controlled cooking. The base of the soup also includes the addition of onion, celery and carrots, cooked in a aromatic broth. Coconut is then incorporated, along with a mix of spices (cumin, coriander and turmeric), which rounds out the depth of flavor, adding a touch of satisfying complexity. This is a particularly suitable dish to be enjoyed during the colder evenings of the winter months. Bring a touch of tradition and innovation to the table and warm the hearts of your guests with this delicious one coconut lentil soup.

Coconut and chocolate crescents – Italian Cuisine

Coconut and chocolate crescents

1) Arrange the flour on the pastry board, unite in the center the crumbled yeast, the slightly warmed coconut milk, the sugar, the egg, peeled and beaten separately, and the very soft butter flakes and you work the ingredients for a few minutes. Add finally a pinch of salt and continue to knead for another 5 minutes. Formed a ball, transfer it to a bowl, engrave it crosswise, cover it with cling film e leave rise for 3 hours or until doubled in volume.

2) Grate fresh coconut with a medium-hole grater. Transfer the dough on a floured work surface, deflate it by pressing it with your hands and roll it out with a rolling pin in a 0.5 cm thick sheet. Obtained 16 discs of 8 cm in diameter, place 1 teaspoon of grated coconut and 2 pieces of chocolate in the center and folded up the dough on the filling in order to obtain many crescents and press them on the edges to seal them.

3) Reheat peanut oil in a large pan with high sides and cook the half moons for 2-3 minutes, until golden brown and turning halfway through cooking. Drain them on fried paper, pass them in the dehydrated coconut e serve them.


Posted on 06/02/2022


Spelled and coconut tart with chocolate ganache – Italian Cuisine

Spelled and coconut tart with chocolate ganache

1) Collect in the mixer the spelled flour and the 0 flour; add the cold butter into small pieces and operate the appliance until the mixture is crumbs; add the almond flour, sugar and a pinch of salt, and knead the dough for a few more moments, finally add the lightly beaten egg. Transfer the dough on the work surface and knead it quickly with your hands and form a ball; wrap it in plastic wrap and let it rest in the fridge for at least 1 hour.
2) Roll out the dough with a rolling pin on the lightly floured surface to a thickness of 1/2 cm: line a tart mold with a diameter of 24 cm with the dough, trim the edges (keep the excess dough aside for decorations) and prick the bottom with the prongs of a fork. Put in the fridge to firm up a bit. In the meantime, get some motifs from the shortcrust pastry leftovers (use cookie cutters or templates you designed on a cardboard) and fix them on a plate lined with a sheet of baking paper.
3) Cover the shortcrust pastry base with a wet and wrung sheet of parchment paper, and finally fill with dried legumes. Bake the pastry in the oven part and in the upper part bake the decorations, all at 180 degrees for 15 minutes. After this time, remove the decorations from the oven; remove the baking paper with the legumes and put the pastry back in the oven for another 10 minutes.
4) Jumbled up in a bowl the dry ingredients of the filling (coconut, almond flour, sugar and flour). Add the lightly beaten egg whites, then the melted butter and mix well with a whisk. Pour the coconut mixture in the shortcrust shell and cook for another 15 minutes, lowering the oven temperature to 160 °. Remove from the oven and let it cool completely.
5) You do the ganache. Bring the cream almost to the boil in a saucepan, remove from the heat and add the chopped chocolate; mix until the mixture is smooth, then pour it on the surface of the flan. Let it cool, then sprinkle with a sprinkling of dehydrated coconut. Let the ganache harden before garnishing with the pastry decorations (if you have little time you can put the tart for 30 minutes in the fridge).

Posted on 04/12/2021


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