Tag: frozen

Recipe Green apple sorbet with frozen aromatic broth – Italian Cuisine

Ingredients For the sorbet

400 g green apples
80 g acacia honey
lemon

Ingredients For the aromatic broth

60 g light brown sugar
10 g fresh ginger
2 pcs lemon grass drums
half a green apple
Timut pepper (or pink pepper)
fresh cilantro

Duration: 4 h 45 min

Level: Medium

Doses: 6 people

For the green apple sorbet recipe, cut 400 g of apples into chunks and sprinkle them with the juice of 1/2 lemon to prevent them from oxidizing. Spread them on a baking sheet lined with parchment paper and place them in the freezer for 3-4 hours. Finally, blend the frozen apples with the honey until you get a homogeneous sorbet.

FOR THE AROMATIC BROTH
Prepare it while the apples of the sorbet are in the freezer: collect 400 g of water in a saucepan, the lemon grass drums cut into rounds, the peeled and grated ginger, 1/2 teaspoon of Timut pepper (it has a sweet and citrus flavor) , brown sugar and 5 coriander leaves. Let the broth boil for 3 minutes, remove it from the heat and let it cool for 10 minutes. Filter it into the saucepan, add 1/2 green apple cut into cubes and cook for about 10 minutes, until it becomes transparent. Allow to cool, then place in the freezer while blending the sorbet. Shape the sorbet into balls and serve with the broth, decorating as desired with wild strawberries, coriander leaves, apple slices.

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Frozen coconut mojito: three cocktails in one – Italian Cuisine

Mint, lime, coconut and rum. You don't shake. You blend!

The summer cocktails is a cross between a Mojito, a frozen margarita it's a pina colada.
Is called Frozen coconut mojito and we are ready to prepare it with you.

Lime, mint and coconut

These three ingredients seem to have little in common.
The lime it is a very sour and slightly bitter citrus.
There mint a balsamic and very fragrant aromatic herb.
The coconut sweet and enveloping.
Put them together and you will discover the magic of this extraordinarily exotic, fresh and summery mix.

How to prepare Frozen coconut mojito

Ingredients

120 ml of water
100 g of sugar
120 ml of white rum
120 ml of coconut water
240 ml of coconut milk (cream)
juice of 2 limes
fresh mint leaves
6-7 ice cubes

Method

The first step is preparing one sugar syrup.
Then cook the sugar and water and a few mint leaves in a saucepan, then leave to cool.
Pour in a mixer all the ingredients, including the syrup after removing the leaves and add a few ice cube and other fresh mint leaves.
Serve the Frozen coconut mojito immediately, when it is still frozen and creamy, decorating with mint and lime slices.
With these doses you will get approx two portions.

Canned coconut milk

When we talk about coconut milk we mean the cream, the one that is generally found packed in cans, very dense and creamy because it is rich in fat and unfiltered. This type of coconut milk has nothing to do with what is found next to other types of vegetable milk. It is much tastier, tastier and more fragrant and mounts like fresh cream so it has a very particular consistency in the smoothies and in smoothies.
In supermarkets you can find coconut cans in the ethnic products department.

Popsicle version

Why not turn this fresh cocktail into one gluttonous stick?
So let's prepare some gods icicles simply by blending the sugar syrup with milk and coconut water, lime juice and mint. You can also not add the alcoholic part to get one snacks for children.
Pour the mixture into a popsicle mold and leave in the freezer for three to four hours.
If, on the other hand, you want a walking cocktail, add the rum as well, but less than that provided in the recipe because alcohol does not freeze easily.

Frozen spinach: how to use them – Italian Cuisine – Italian Cuisine

Frozen spinach is an excellent alternative to the fresh product as the preservation with the cold allows to keep intact the nutrients and the flavor of the vegetables. Here are some ideas for cooking them

The spinach they are among the most versatile vegetables that can be brought to the table. Quick to prepare, tasty, suitable for many recipes, they are also ideal for eating some vegetables to children.

Who – for reasons of time or opportunity – does not want or cannot buy them fresh spinach can find in frozen spinach an excellent alternative: already cleaned and ready to be cooked, they are perfect to keep in the freezer for any recipe and for a last minute lunch or dinner.

Frozen spinach, like all other vegetables and legumes preserved in the cold, keep the nutrients and they provide an excellent intake of vitamins, fiber, mineral salts and proteins.

How to prepare frozen spinach

There are many ways to cook frozen spinach: boiled, steamed, in the pan or with the microwave.

If you choose to boil them, the advice is to do it in one pot with little water (spinach already contains a lot of it in nature) and little salt when they are still frozen and the water has reached a boil. They must cook for a maximum of 7/8 minutes and then they must be drained with the help of a colander and squeezed a little more with a fork. So they can season with olive oil and lemon and serve.

For cooking frozen spinach vaporinstead, just put them out of the freezer in the steamer or in the pressure cooker, add two glasses of water and cook them for 3/4 minutes. Steaming preserves the natural tenderness spinach and avoids the dispersion of nutrients.

Who wants to prepare them in a pan can make a stir-fried with oil and garlic (or onion) and then add the spinach, still frozen, cooking them for about ten minutes or at least until they have softened.

spinach in the pan how to prepare them

Another fast method that preserves the vitamins and minerals that contain frozen and fresh spinach is the microwave cooking. It will take 7 minutes at a power of 1000 W for a preparation that leaves him soft vegetables and tasty.

The recipes with frozen spinach

Spinach is, as mentioned, among the most versatile vegetables that can be used in the kitchen. Here are some examples: come on first dishes to savory pies, passing through creams, buns, soups, a roll as an aperitif, velvety, main courses of meat and of fish, with the eggs and even for a centrifuged detox to keep fit.