Tag: coconut

Coconut Roll – Coconut Roll Recipe – Italian Cuisine

First of all, whisk the egg whites until stiff and leave them aside.

In another bowl, whip the egg yolks with the sugar, then add the two flours first and finally the egg whites, mixing gently from the bottom up to not disassemble them.

Pour the mixture into the oven pan lined with parchment paper and level the surface well, then cook for about 20 minutes at 180 ° C in a preheated convection oven.
At the end of cooking, turn over onto a second sheet of parchment paper (I used a silicone mat), gently remove the sheet used in cooking and roll the biscuit dough with the new sheet.
If necessary, wrap everything with plastic wrap to keep the shape, then let it cool, well rolled up.

Meanwhile, prepare the filling: melt the chocolate (in the microwave or in a water bath) and, separately, whip the cream.

Add the butter and the rum to the melted and still hot chocolate, and stir until the butter is well melted.
Incorporate also the coconut flour and, when the mixture has cooled, also the cream, mixing slowly from the bottom to the top so as not to disassemble it.

Take the biscuit dough, now at least warm, if not cold, and open it gently.
Stuffed with the coconut cream, then roll the biscuit dough around the filling again.

Now cover with the whipped cream and decorate as desired with coconut flour and sugars.

The coconut roll is ready: keep it in the fridge until ready to serve it.

Guinea Fowl Coconut Recipe – Italian Cuisine – Italian Cuisine

Ingredients

1 Kg guinea fowl with chicken livers
200 g coconut milk
2 pcs carrots
1 pcs of celery stalk
1 pcs shallots
thyme
savory
rosemary
laurel
vegetable broth
cornstarch
fresh coconut
extra virgin olive oil
salt

Duration: 1 h 40 min

Level: Middle

Dose: 6 people

For the recipe of the guinea fowl with coconut, squeeze the guinea-fowl on the flame to remove the residues of feathers and feathers; section it into 6 parts (2 half breasts, the 2 thighs with overhangs and the 2 wings); keep the waste. You can ask the butcher to prepare it for you, also giving you the waste. Gather the carrots, celery and shallots to the touch, a few herbs and a little oil in a large saucepan. Add the guinea fowl scraps (neck, entrails and other scraps), light the fire and start to brown them; when they have browned, cover with vegetable stock and cook for about 1 hour.
Finally filter the sauce; cook it again for 10 minutes, then add 1 teaspoon of cornstarch diluted with water, thicken by mixing it for 1 minute, then turn off.
Heat a thin layer of oil in a pan and brown the 6 pieces of guinea fowl with a sprig of rosemary, one of sage and 1 bay leaf for 15 minutes, until they are golden brown. Then transfer them to a baking dish, add salt and bake them at 160 ° C; after 30 minutes raise to 180 ° C and cook for another 15 minutes.
Heat the coconut milk with 1 teaspoon of cornstarch diluted with a little water. Serve the guinea-fowl with its sauce, adding the coconut sauce and slices of fresh coconut. Decorate with fresh herbs, the same ones used in cooking, and pink pepper to taste.

Coconut and white chocolate cookies – Italian Cuisine

First prepare the coconut shortbread: add the two flours in a bowl, place the eggs, butter, sugar and yeast in the center and work quickly until you obtain a homogeneous dough, then wrap with kitchen film and let it rest for at least 1 hour in fridge.

Take the pastry again, roll it out in a fairly thin sheet and make the biscuits with a 4 cm cutter.
put a cube of white chocolate in the middle of the molds, then cover with another square of pastry and seal the edges well.

Cook for 15-20 minutes or until browned in a convection oven preheated to 180 ° C.

The coconut and white chocolate biscuits are ready, at least let them cool before serving.