Tag: fruit

Fruit tartlets – Salt & Pepper – Italian Cuisine

182815


Total time: 2 hours and 10 minutes
15 minutes preparation
90 minutes rest time
25 minutes cooking

Use of MIXER BLADE / ACCESSORY SBATTITORE

Ingredients for 4 people

For the custard

6 yolks
150g of granulated
sugar
30g of corn starch
10g of rice starch
400ml of fresh whole milk
100ml of fresh cream
1 vanilla bean
the zest of 1 untreated lemon

For the shortcrust pastry
300g of 00 flour
150g of soft butter
100g of sugar
1 medium egg (55g)
the zest of 1 untreated lemon
1 pinch of salt

For fruit
250g of fresh fruit

For the custard

1) After inserting the accessory whipper, in the bowl put the yolks, sugar and starches, set speed 6 for 1 minute.

2) Add the milk, cream, flavorings, salt and set speed 6, at 90 ° C, for 12 minutes.

3) Pour the cream into a clean container, cover with contact film and leave to cool in the refrigerator for 1 hour.

182815For the shortcrust pastry

1) Insert into the container, with the kneading blade, flour, sugar and lemon zest; set speed 8 for 2 minutes; add the egg and set speed 6 for 2 minutes.

2) Once the ball is formed, wrap it in plastic wrap and let it rest in the refrigerator for at least 30 minutes.

3) Take the dough and roll it out with a rolling pin to about 4 mm, cover the tartlet molds, pierce the bottom and cook in white in a preheated oven at 180 ° C for about 14 minutes.

4) Leave to cool on a wire rack for cakes and then stuff with the custard and the fresh fruit previously washed and dried.

Recipe Fruit and vegetables with soy and orange emulsion – Italian Cuisine

Recipe Fruit and vegetables with soy and orange emulsion


  • 50 g new spinach
  • 50 g curly salad
  • 50 g soncino
  • 10 g soy sauce
  • 4 walnuts
  • 4 dried tomatoes
  • 4 strawberries
  • 2 asparagus
  • apple
  • 1 limequat
  • 1 sliced ​​courgette
  • 1/2 orange juice
  • chili pepper powder
  • edible flower petals (sunflower and carnations)
  • extra virgin olive oil

For the recipe fruit and vegetables with soy and orange emulsion, peel the asparagus and cut them into ribbons with the potato peeler.
Jumbled up vigorously with a fork or whisk the soy sauce with orange juice, 2-3 tablespoons of oil and a little chilli powder (to increase the acidity add a few drops of balsamic vinegar to taste).
Gather in a large salad bowl the fruit (if you want you can add cherries, apricots and kiwis) and the vegetables, fresh and dried; season with the emulsion and serve immediately by decorating with flowers.

How to store fruit and vegetables: refrigerator or room temperature? – Italian Cuisine

How to store fruit and vegetables: refrigerator or room temperature?


Here are some tips and advice to ensure a longer and safer life for your fruit and vegetables

Ideal allies for a correct and healthy diet, fruit and vegetables should never be missing in the fridge and pantry. To manage to keep them at their best, guaranteeing their integrity and freshness, is a fundamental step to fully benefit from their wealth of vitamins and minerals. Here are some suggestions to prevent them from spoiling and to contain household waste.

The right calculation of the doses and the containers to use

Don't buy fruit and vegetables in large quantities. Thinking about the real needs and consumption of these foods is the first step to avoiding waste. Be paper envelopes is wicker baskets: using plastic bags and containers to store fruit and vegetables is one of the most frequent and deleterious errors because it compromises their freshness. In particular, leafy vegetables should be kept in paper bags to absorb moisture.

Fridge or room temperature?

There are qualities of vegetables that deteriorate more easily than others, therefore the rule that fresh vegetables should be kept in the refrigerator until the moment of consumption does not always apply. There are in fact some vegetables that must be left at room temperature to prevent the cold from damaging them, such as potatoes, tomatoes, onions, garlic and legumes: at temperatures below 7-8 degrees they tend to change color and stain on the skin so it is best to keep them in a paper bag in a cool and dry place in the pantry. Eggplants and courgettes, however, among the most delicate vegetables because they wilt quickly, it is better not to keep them in the refrigerator for more than 4/5 days. In addition, once cooked, the vegetables can be kept in the refrigerator for a couple of days at most.

Regarding the fruit, out of the refrigerator must be put away the one that has yet to mature, the citrus and the exotic one which risks spoiling with the cold. Kiwis, pears and apples, which can last for weeks, can be stored at room temperature in a large basket. It is important to remember that apples produce ethylene and unless you want to ripen some other product quickly – fruit or vegetables is indifferent – it is better to keep them separate from the rest.

An alternative pantry

It is preferable to avoid leaving fruit and vegetables where the sun shines too long because high temperatures favor maturation. If you have one cellar or balcony, you can keep vegetables and fruit on ad hoc shelves in a shaded and well-sheltered place. Here you can store seasonal vegetables that suffer less like courgettes, squash, cabbage, onions, shallots, potatoes, garlic, apples, persimmons, pears and bananas.

Yes to the freezer

The freezer is undoubtedly a valid ally to avoid waste but to best preserve fruit and vegetables you must clean it by removing the inedible parts, blanch the vegetables for a minute and let them cool and then always divide into portions to have everything ready for use.

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