Tag: coconut

Coconut shortcrust pastry with citrus cream for a delicious tart – Italian Cuisine

Coconut shortcrust pastry with citrus cream, preparation

1) Prepare the pastry. Collect the flour in the blender with the cold butter into small pieces and a pinch of salt: turn on the appliance and reduce into fine crumbs. Add the dehydrated coconut, sugar and lightly beaten egg yolks with the lemon zest and blend for a few more moments.

2) Transfer to the work surface and work briefly with your hands to get one smooth dough ball; wrap it in plastic wrap, crush it a little and put it in the fridge a rest for 1 hour.

3) Roll out the pastry on the lightly floured surface (soften it with a rolling pin if it has hardened too much) and coat one rectangular mold (28×18 cm); prick the bottom with a fork, lined with a sheet of baking paper wet and wrung out and filled with porcelain balls (or dried beans).

4) Bake the base in a preheated oven a 180 ° for 15 minutes, then carefully remove balls and paper and do dry for another 10 minutes.

5) Prepare the cream. Work the eggs and yolks with the sugar and corn starch, then iIncorporate the juice of warmed oranges and lemons.

6) Put on the fire on a very sweet flame and cook until the cream changes consistency, thickening.

7) Add the butter into small pieces, let it melt and, after a couple of minutes, remove from the heat.

8) Pour the cream into the pastry base and cook in the oven for another 20 minutes, lowering the temperature at 170 °.

9) Transfer to a wire rack and let the tart cool completely, then pass in the refrigerator for at least 2 hours.

9) Before serving, decorated with stars made from slices of oranges and a sprinkling of dehydrated coconut.

Almond and blueberry cake and coconut flour – Italian Cuisine

Ingredients for 8 people

Almond and blueberry cake, preparation

1) Mounted butter with powdered sugar, unite an egg, a pinch of salt, the enkir and coconut flours. Roll out the dough e cover yourself the buttered mold, leaving overflow the excess pasta.

2) Beat the remaining yolks with 100 g of sugar and the vanilla seeds; then unite almond flour. Incorporate also the remaining egg whites whipped until stiff with the remaining sugar and finally the blueberries.

3) Pour the mixture in the pastry shell e sprinkle, if you like, with sliced almonds. Close again the edges of the dough inwards e bake at 175 ° for 50 minutes. Let it cool down And sprinkle to taste with powdered sugar.

Posted on 09/10/2021

Pumpkin gnocchi recipe with shrimp and coconut sauce – Italian Cuisine

Ingredients

400 g pumpkin
350 g potatoes
200 g 00 flour plus a little
300 g shrimp tails
50 g coconut flour
370 g milk
1 egg
1 shallot
dill
White wine
extra virgin olive oil
salt
black pepper

Duration: 1 h 40 min

Level: Medium

Doses: 4 people

For the recipe of pumpkin gnocchi with prawns and coconut sauce, peel the pumpkin, removing skin and seeds, and cut it into 5 mm thick slices. Place the pumpkin slices on a baking sheet, add a pinch of salt and bake at 180 ° C for 20 ', then blend them.

Boil the whole potatoes in their skins in boiling salted water for 30 ', peel them and mash the pulp with a potato masher. Mix the pulp of the potatoes and pumpkin with the egg, flour and a pinch of salt, until the mixture is homogeneous.

Flour the work surface and divide the dough into pieces, make loaves of a couple of cm in diameter, then cut them into cubes. Press with your thumb and roll each cube on the prongs of the fork. Squeeze each cube with your thumb and drag it onto the special floured stiffener board. Mash each cubotto with your thumb and drag it onto a floured grater.

Toast the coconut flour in a saucepan until it turns golden, then add 170 g of milk, bring to a boil and then blend everything. Chop the shallot and brown it in a pan with a tablespoon of oil, add half a glass of white wine and let it evaporate, then add the coconut flour mixture, 200 g of milk and a pinch of salt, boil, then filter. Clean a bunch of dill, removing the stems, and chop it.

Shell the prawns, remove the black gut and cut them in half lengthwise, then sauté them in a pan with a tablespoon of oil and a pinch of salt for 1 ', then add the coconut sauce and, after 1', the dill and a grind of black pepper. Cook the gnocchi in boiling salted water for 3 'from when they come to the surface, drain with a slotted spoon, toss with the prawns and coconut sauce and serve immediately.

Ingredients for 8 people

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