Tag: crunchy

the crunchy recipe and the soft recipe – Italian Cuisine

Pie the lemon

It is a dessert that is easy to make and always pleasant. You can make it soft, like a paradise cake, or crunchy, like a tart

There lemon cake It is a sweet and fragrant dessert, excellent as a snack or for children's snack at midday. You can prepare in many ways, there are many recipes, soft or more "crisp", whose common denominator is the cream, with an intense lemon flavor. Of this dessert there is also a famous version overseas, the lemon pie, a kind of cheesecake covered with meringue. For you we have selected two recipes, one fluffy like a paradise cake, and the other instead fragrant as one pie. Both desserts are filled with a delicate cream with an unmistakable lemon flavor. To you the choice!

Pie the lemon

Soft Cake With Lemon


200 g flour 00, 50 g potato starch, 150 g butter, 150 g sugar, 3 eggs, 2 tablespoons of lemon juice, the zest of 2 lemons, 1 sachet of baking powder. For the cream: 250 ml milk, 3 egg yolks, 35 g flour, the peel of 2 lemons, sugar that covers the egg yolks.


In a large bowl beat the eggs with the sugaruntil the mixture is swollen and foamy. Add the sifted flour with the starch and the yeast and keep stirring. Unite at this point lemon juice, zest and melted butter and mix the ingredients well. Grease a cake tin, flour it and then pour the dough. Bake at 180 degrees for 45 minutes and, to check the cooking, do the toothpick test: if it comes out dry, it means that the cake is ready. At this point let it cool before turning it out cut it in half to stuff it with the cream.

Procedure for the cream

In a bowl, mix with a whisk egg yolks and sugar. Once the mixture is well swollen, add the flour and keep stirring to prevent lumps from forming. In a saucepan, meanwhile, heat up milk with lemon peel. Just before boiling, turn off and add the milk (without the peel) to the sugar. Stir with a whisk and return the mixture to the saucepan and let it cook, stirring constantly, until the cream will not thicken. At this point turn off and let it cool before filling the cake.

Lemon tart


300 g flour 00, 150 g butter, 120 g sugar, the zest of a lemon, 1 egg + 1 egg yolk, 1 pinch of salt.


Make a fountain with flour, add sugar and softened butter at room temperature and start kneading. Then add the salt, the grated lemon peel, the egg and the yolk and continue to knead using only the fingertips. Form a ball, wrap it with some film and leave it rest the dough in the fridge for half an hour. After this time, roll out the dough with a rolling pin, place it in a buttered pan from diameter of 24 cm is puncture the bottom of the cake with the prongs of a fork. Stuff the cake with lemon cream, bake at 180 degrees for 30 minutes and once ready, let it cool before cutting it.

Pasta kataifi: crunchy honey delight – Italian Cuisine

Pasta kataifi: crunchy honey delight

The kataifi is not just a particular filamentous pasta, but also an excellent Greek dessert

One of the most famous sweets in Greece, after the whole yogurt with honey and nuts, is certainly the kataifi which takes its name from the pasta that is used to prepare it.

What is kataifi pasta?

It's about a preparation based on flour and water and is a typical ingredient of Greek and Middle Eastern cuisine.
In practice it is a phyllo dough cut with very thin threads that becomes croccantissima once cooked.
It is not easy to prepare it at home, but you can find it in stores specialized in ethnic food and in large supermarkets in the frozen department.
It is generally used as a wrapping in many preparations and filled with dried fruit as in the recipe that we propose or with other ingredients also salty, such as shrimp, to make delicious finger food appetizers.

The recipe of the Greek kataifi

To prepare this delicious dessert you must first of all make honey syrup by dissolving 200 g of honey with two tablespoons of water, 50 g of sugar and a lot of cinnamon powder. Add also the whole rind of a lemon to give perfume and then let it cool for good.
Separately chopped 180 g of walnuts with a spoon of brown sugar, an egg and another cinnamon.
Roll out the kataifi dough to get longer coils and put a little stuffing at the base of each one.
Roll up and place each roll inside a buttered oven dish.
Sprinkle everything with melted butter and bake at 180 degrees for 30 minutes.
Once the kataifi is baked, sprinkle everything with the honey syrup prepared at the beginning.
You can also stuff with other dried fruit.
The kataifi is excellent with pistachios and almonds instead of walnuts.

How to make the crunchy, the dessert of the eve – Italian Cuisine

Crispy xxx

It is one of the desserts that can not miss on the tables of the Feasts: almonds, hazelnuts or walnuts, the crunchy is perfect as a meal accompanied by mandarins. And you can prepare at home in ten minutes. Try!

It is the classic dessert that is prepared in every part of Italy at the same time, the day before Christmas, as tradition dictates: the crispy, the amber-colored bar which contains almonds or other dried fruit in it and which it is impossible to resist, mouthful after bite. In Naples, the custom wants the crispy to have the shape of a basket which is then decorated with struffoli or other colored sugared almonds. In the rest of Italy it is cut in rectangles or lozenges and prepare with walnuts, almonds, hazelnuts, pistachios and pine nuts.

Just three ingredients for a load of taste and … calories!

Sugar, honey and dried fruit: these are the three magic ingredients that give life to an irresistible cake. Have you tried it too? Once you taste a piece of it, you'll never stop eating it. Be careful though, because the crunchy is very caloric: 100 g make more than 400 calories! Treat yourself to this dessert only a few days a year, so as not to make you feel guilty!

Crispy xxx

Honey. How to choose it.

The honey that is used for the preparation of the crunchy must have a delicate and almost neutral taste, not to overwhelm that of dried fruit. Hence the less aromatic ones, like the millefiori, the acacia, or those of the legumes, should be chosen. Avoid chestnut honey, too intense, or strawberry, too particular.

Our crunchy recipe with almonds


150 g of sugar

100 g acacia honey

350 g shelled almonds

1 whole lemon

oil to grease


Blanch the shelled almonds in a pot with plenty of water for 3 minutes, then drain, leave to cool and peel with your fingers. Spread the almonds on a covered pan and toast them in the oven at 180 degrees for 5 minutes. Meanwhile, put the sugar and honey in a saucepan and melt them until the mixture has reached 130 °. At this point add the almonds, mix well and let it cook everything up to the temperature of 170 °, no further because at that point the caramel would become bitter. Spread the mixture on a baking sheet covered with greaseproof baking paper and help yourself with this operation with a whole lemon, so that the scent remains on the crisp. Before the crisp solidifies completely, cut it into rectangles.

Proudly powered by WordPress