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Soft "spoon" tart, easier and faster than that! – Italian Cuisine

Soft "spoon" tart, easier and faster than that!


A shortcrust pastry with less flour and a little yeast for a softer cake, to be filled literally in spoonfuls! Here's how to prepare it

There soft spoon tart it's a delicious cake, but why do we call it pie if it's soft?
The dough is similar to a pastry, because it contains eggs and butter, but less flour and is therefore softer.
Then there is also the yeast and therefore the result is that of a leavened and softer tart.
The funny thing about this recipe is that it is decorated very coarsely with the jam simply adding it to the surface by spoonfuls and this can also be a nice activity to do with i children in the kitchen.

The recipe for the soft tart

Ingredients for a 24 cm mold

120 g of flour 00
120 g of melted butter
120 g of sugar
1 teaspoon of yeast
2 eggs
Jam to taste

Method

Melt the butter in the microwave or in a saucepan over the heat.
Once cold, mix it with the sifted flour and yeast and then with the sugar.
Then add the two eggs after having beaten them separately with a fork.
There is no need to use electric or planetary whips.
Fill a greased and floured 24 cm cake pan with the dough and then pour spoons of jam over it, leaving space between one and the other.
Bake at 180 degrees for 30 minutes in a static oven.

Tart with delicious creams

This is the basic recipe that obviously can be revisited using instead of jam also of custard or spreadable creams with hazelnuts or al pistachio.
You can also add a spoon of unsweetened cocoa in the dough to make it dark, or of the lemon zest or cinnamon to give it perfume.

Single portion tarts

The idea of ​​the single portion when it comes to such simple cupcakes.
You can cook the dough in muffin molds and add the spoonful of your choice to the center of each.
But these tarts also go very well with the fresh fruit.
Before putting them in the oven, decorate them with the jam and mangari of blueberries or raspberries.
These portions are also nice to present to a buffet or to one snack with children.

Browse the tutorial for more tips for making the soft spoon cake

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Calabrese Vrascioli, easier to do than to say! – Italian Cuisine

Calabrese Vrascioli, easier to do than to say!


Let's go to Calabria to discover a truly delicious traditional recipe: that of the vrascioli, or fried meatballs. Here's how to prepare them

Do you know those recipes that immediately make the house, that when you enter from the door, you recognize them from the smell? Here are the vrascioli they are one of these. These are easy to prepare comfort foods minced meatballs from Calabrian they are also called "Sleepy freckles", precisely because it was not difficult for grandmothers to prepare them on Sunday mornings, to serve them for lunch.
In our gallery, find some curiosity about the vrascioli, while below we give you the ingredients and the method to prepare the Calabrian brakes at home.

The recipe for Calabrian blushes

Ingredients

To prepare the Calabrian brakes you need: 500 gr of minced meat (according to tradition, half of beef, half of pork); soaked stale bread to taste; grated cheese (parmesan or pecorino) to taste; 2 eggs; chopped parsley; a clove of garlic; extra virgin olive oil and salt to taste.

Method

Add the minced meat, the squeezed stale bread, the eggs, the grated cheese, the parsley and the clove of garlic, both chopped and salt to taste. Mix everything together to obtain a homogeneous mixture. Remove the balls, forming elongated croquettes. Fry them in plenty of extra virgin olive oil until a golden crust appears. Dry them with absorbent paper and serve hot.

easier than it looks! Recipe – Italian Cuisine

easier than it looks! Recipe


Stuffed with lemon cream and covered with a crunchy meringue, it is a very scenic cake and for this it may seem difficult to prepare. Instead it is very simple to do it and the big figure at the table is guaranteed!

There lemon meringue pie it is a very delicious Anglo-Saxon cake, but above all it is beautiful to look at.
Composed by three layers of different consistency it is a pleasure for the eyes and the palate.
The basis is of shortcrust pastry (or brisée in some American recipes) and inside has one cream very compact with an intense lemon flavor Lemon Curd.
The characteristic of this dessert is certainly the meringue that covers it and that makes it original and very sophisticated.

Three firings

To prepare the lemon meringue pie you need to be patient because cooking takes time.
First go cooked shortcrust pastry, then we proceed to a second one cooking with the cream and finally it is completed with the Meringue which must be passed under the grill for a few minutes to become crumbly on the outside and soft in the center.

Lemon curd, not cream

What is inside the lemon meringue pie is not a simple lemon custard.
It is instead a Lemon Curd which is prepared with a lot of lemon juice, butter and corn starch.
The difference therefore lies in the lack of milk and flour.
The consistency is more compact than that of the cream and slightly more gelatinous.

Recipe of the lemon meringue pie

Ingredients

For the base
300 g of 00 flour
2 eggs
100 g of butter
100 g of sugar
a pinch of yeast
Peel of a grated lemon

For the lemon curd
3 egg yolks
40 g of butter
150 g of sugar
200 ml of lemon juice
300 ml of water
50 g of corn starch

For the meringue
3 egg whites
150 g of sugar
1 tablespoon of lemon juice

Method

First prepare the pastry by working the flour with the baking powder, butter, lemon peel and sugar and then adding the eggs. Work with your hands until you reach the right consistency and then wrap the pastry in the film and let it rest in the refrigerator for about 30 minutes.
Once cold, roll it out and cover a well-buttered and floured tart mold.
Arrange the edges and prick the bottom. Cook at 180 ° for about 20 minutes, covering the pasta with dried beans.

For the lemon curd, mix the cornstarch with the lemon juice with a whisk, removing all the lumps.
Add the water and cook the mixture in a saucepan.
When it comes to a boil, add the beaten egg yolks, sugar and lemon zest and mix well.
Turn off the heat after a few minutes and add the butter.
Pour the hot cream into the pastry and bake at 160 ° for about 15 minutes.

For the meringue, whisk the egg whites well with a planetary mixer or with electric whips.
While mounting them add the sugar a little at a time and at the end the lemon juice to give shine and compactness to the meringue.
With a pastry bag or simply with a spoon, decorate the well-cooled tart with meringue.
Bake at 170 degrees for about 10 minutes and for a minute under the grill.

Browse the tutorial now to find out more tips for making lemon meringue pie

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