Tag: Flakes

Prawns with quinoa flakes – Italian Cuisine

Ingredients for 4 people

1) Finely chop the spring onion cleaned with a handful of leaves of coriander. Pour into a small bowl soy sauce, L'sesame oil and the lime juice, then emulsify them with a small whisk or fork. Join the mince of spring onion is coriander, the chili pepper and a pinch of lime zest grated. Let it rest in a cool place.

2) Prepare one batter fluid with the flour and 175 ml of water, stirring with a fork. Thread each prawn tail lengthwise on a wooden skewer (the tails are more decorative if left with the tails attached). Pass i prawns first in the batter, then in the quinoa flakes, pressing them gently with your hands so that they adhere well.

3) Fry i prawns in oil hot, a few at a time, turning them to brown them on both sides, then drain them on paper for fried. Add salt and serve accompanied with the sauce and, if you like, very thin slices of lime.

Brioche flakes – Recipe brioche flakes – Italian Cuisine

First, melt the butter in the hot milk and let it cool.

Put the flour in a bowl and crumble the yeast in the center.
Add the sugar, vanilla, egg and warm milk and start kneading.

Once you have a homogeneous and well-strung dough, transfer it to a lightly greased bowl of butter, cover with cling film and leave to screw for at least 2 hours or until doubled.

Take the dough, divide it into 12 equal parts, lay them to obtain uniform balls, then let it rest for 30 minutes, under a clean cloth.

Take the balls again and, one at a time, roll them out, fold them into a crescent, then make 2 cuts on the rounded part, as in the photo.

Pull the outer corners up a little, then bring the central part back over the dough to create the bow.
Proceed like this for all the balls, so as to find 12 flakes.

Arrange the flakes on the baking sheet lined with parchment paper, slightly spaced apart, then cover with a cloth and let them rest for another 30 minutes, finally bake for about 12-15 minutes or until golden brown in a preheated static oven at 180 ° C.

The brioche flakes are ready: let them cool, decorate with icing sugar and serve.

Chicken nuggets with corn flakes recipe – Italian Cuisine

Ingredients for nuggets

800 g 2 whole skinless chicken breasts
500 g milk
200 g wholemeal flour
200 g corn flakes
2 eggs
chilli powder
paprika
garlic powder
turmeric
powdered or fresh ginger
peanut oil
salt

CONTOUR Ingredients

200 g green and red cherry tomatoes
150 g mayonnaise
150 g Greek yogurt
4 asparagus
1 lime
mint
salt
extra virgin olive oil

Duration: 40 min

Level: Easy

Dose: 6 people

FOR PEPPERS
Cut the two chicken breasts in 6 or 8 pieces.
collect them in a baking dish and season with salt, 1 teaspoon of turmeric, 1 of paprika, a pinch of chilli pepper and one of garlic, 1 teaspoon of ginger powder or a piece of the fresh one (10-12 g); add 250 g of milk and leave to marinate for 1 hour in the fridge.
Prepare the batter: mix eggs and flour and dilute with the remaining milk.
Strain the pieces of chicken from the marinade, pass them in the batter and then in the corn flakes, roughly broken.
Fry the meat dipped in abundant hot peanut oil, for 7-10 minutes, over medium heat, according to the measurement.

FOR THE CONTOUR
Cut the cherry tomatoes in four; clean the asparagus, cut them finely with a mandolin or with a potato peeler to obtain ribbons; season the vegetables with oil, salt and a few mint leaves.
Jumbled up mayonnaise with yogurt, zest and lime juice.
serve the crispy chicken with vegetables, accompanying separately with the sauce.