Tag: Delicious

Chilli chicken with basmati rice, a delicious recipe in just a few steps – Italian Cuisine

The taste profile of chilli chicken with basmati rice recalls Asian and Middle Eastern influences. The preparation of this quick and easy recipe it lends itself to becoming a pillar of daily cooking, perfect for a satisfying lunch or dinner. Taking a portion of this dish ensures the introduction of important nutrients, functional to the well-being of the body. For its part, chicken offers a significant contribution of lean proteinswhile basmati rice contributes with complex carbohydrates it’s a low caloric density. The beneficial properties of chilli pepper, rich in capsaicin, can contribute to stimulate The metabolism, improve there digestion And reduce the inflammation.

The preference for this dish is not tied to a specific season, but its versatility makes it suitable for consumption at any time of the year. Plus, the dish offers a unique flavor combination, with the chicken absorbing the chilli spices and the basmati rice acting as a neutral garnish. Do you want to surprise your guests with this Middle Eastern dish, bringing different flavors to the table than usual? Then, all you have to do is cook with us with this delicious chilli chicken with basmati rice. You will not regret it!

Very easy landed almonds: the delicious snack for autumn afternoons – Italian Cuisine

Presentation

Crispy and delicious, the ground almonds they are a typical Apulian specialty of the Christmas period.

A sweet with an enveloping flavor that transforms into a tender one hug for the palate during the holiday period.

The preparation is very simple, suitable for beginners, and even the little ones can be involved in making them: the almonds, the true protagonists of this dessert, should be toasted in the oven and separate them well from each other, so that each one is tanned to the right degree. 5 minutes will be enough. Chocolate, however, can be chosen according to your tastes: dark, extra dark, al milk or, why not, also white. It should be melted in a bain-marie to prevent it from burning and combined with the almonds in an irresistible marriage of flavours.

A snack to enjoy during the cold days of December, but which can be prepared in any time of the yearnot knowing seasonality.

Almonds landed very quickly

For the result to be faithful to the original, the landed almonds must be divided into small piles and left to cool for at least 5 hours.

Ingredients

250g of almonds
150g of extra dark chocolate (over 85%)

Method

Place the almonds on a baking tray and toast for 5 minutes at 100°C, in the meantime melt the dark chocolate. Let the almonds cool and then add them to the chocolate, mixing until they are completely covered. Create small groups of 5-6 almonds arranged on a sheet of baking paper and leave to rest for a few hours at room temperature until the chocolate is completely solidified.

Marron glacé: how to make them at home and 8 recipes for delicious desserts – Italian Cuisine

Impossible to resist such sweetness. I am the marron glacé, that chestnut treasure wrapped in a treasure chest of sugar: what more can I say! They can be found in the best pastry shops in this period, but for those who want to take on challenges that offer great satisfaction, we offer you a recipe for homemade marron glacé.

Marron glacé: a little history

As he writes Carlo Petrinifounder of Slow Food, the first codified recipe for marron glacé appears in the treatise “The Piedmontese confectioner who teaches how to confect fruit in different ways, will cookiesmarzipans, canestrelli, brandy, sorbets and many other things belonging to this art”printed in Turin in 1790 and full of recipes that are still very current. Its origins, however, are older, dating back to Five hundred and have always been disputed between France and Italy: specifically, the city of Wedgewhere it is said that it was a court chef of the Duke of Savoy Carlo Emanuele I who made them for the first time.

Care and patience, two indispensable ingredients

Preparing marron glacé at home is a matter of great care and patience. Care is taken when handling the chestnuts, which are tender and delicate, and patience with the glazing process, which takes several days. In the end, however, the result will repay you for so much attention. Below is the recipe, good work.

Chestnut candied sugar and syrup glazed or marron glacé, confection, originating in northern Italy and southern France. Close up.Olga Mazyarkina

The recipe for marron glacé

Ingredients

1 kg of chestnuts or marrons with their peel
500 g of sugar
500 ml of water
a vanilla pod

Method

Score each brown horizontally and place them all in one basin full of water For a night.
Do them the next day boil for 20 minutes in water, placing a few at a time in the pot.
Once ready, remove them with a slotted spoon and, without burning yourself, remove their peel and skin, being careful not to break them.
Meanwhile, prepare a syrup with 500 ml of water and 500 g of sugar. Place the chestnuts in a large, low pan, cover them all with the syrup, bring the pan to the heat, let it boil for a minute and then turn off. Let it rest for 24 hours.
The next day, repeat the same procedure, boil for 1 minute and then turn off. Leave to rest for 24 hours.
Proceed like this again for 5 daysadding the vanilla pod on the third day and then removing the fourth.
On the seventh day, after you have boiled the chestnuts for a minute, remove them from the pan and place them on a baking tray covered with baking paper.
Bake at 120° and let it dry for about ten minutes. Your marron glacés are ready, serve them cold or keep them to prepare tasty desserts.

8 sweet recipes with marron glacé

Marron glace