Tag: fruit

Fruit and vegetable salad recipe – Italian Cuisine

Ingredients

100 g green beans
80 g courgette
80 g cucumber
80 g plates
80 g orange carrot
80 g purple carrot
80 g celery
50 g red onion
3 pcs sweet peppers (red, yellow, orange)
2 pcs radishes
celery leaves
mint
melon
watermelon
red wine vinegar
extra virgin olive oil
salt in flakes

Duration: 40 min

Level: Easy

Dose: 6 people

For the fruit and vegetable salad recipe, clean the vegetables. Reduce the plates and chillies to diamonds, the carrots and cucumber in rounds, cut the courgette into pieces, the celery into pieces. Cut the onion into wedges, then flake them. Blanch the vegetables, except the cucumber. Dip the green beans in boiling water,
the plates, the orange carrot, the celery and the peppers; after 2 minutes add the zucchini and onions and drain everything after another 2 minutes and place in water and ice. Blanch the purple carrots separately so as not to damage the color of the other vegetables. Marinate the onions in a bowl with the red wine vinegar for 15 minutes. Reduce 1/4 melon and 1 slice of watermelon into small cubes or balls (in this case, use a teaspoon or a digger). Collect the vegetables in a bowl, season with a little oil and salt flakes. Then add the cucumber, the melon and the watermelon, a few leaves of celery and mint, the marinated onion, and the radishes cut into wedges.

Panna cotta recipe with passion fruit sauce – Italian Cuisine

Ingredients

1 L fresh cream
190 g sugar
25 g edible gelatine in sheets
12 g cornstarch
5 pcs of passion fruit
1 pc vanilla pod
cat's tongues

Duration: 3 h 40 min

Level: Easy

Dose: 6-8

For the recipe of panna cotta with passion fruit sauce, soak the gelatine in cold water. Cook the cream with 150 g of sugar and the vanilla seeds for 10-12 minutes, until it begins to simmer. Add the soaked and well-wrung jelly. Transfer the panna cotta to a 1 liter mold, let it cool, then store it in the refrigerator for at least 3 hours. Cut the passion fruit in half and make the pulp and seeds; Blend and strain everything: you will have to get about 120 g of juice. Add 80 g of water and 40 g of sugar, bring to the heat and cook for 2-3 minutes, then add the corn starch and mix with a whisk for another 2-3 minutes. Turn out the panna cotta, sprinkle with the passion fruit sauce and complete to taste with passion fruit seeds and mint leaves. Serve with cat tongues.

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Fruit Popsicles: nourishing freshness – Italian Cuisine

Raspberries, pineapples, peaches and much more. Popsicles in 4 simple and fresh recipes perfect for taking refuge from the scorching heat and refreshing yourself a little

A little bit of fresh fruit, water, sugar and a great desire to escape from the heat. If you have these ingredients and some space in the freezer, you just have to prepare coupons artisanal popsicles with a surprising taste.
If you don't have the appropriate molds, don't rush to buy them! Indeed, they will be enough plastic glasses disposable from which you will transform the ice lolly once it is formed by making a cut on the edge and opening the glass with your hands.

If you want to get the right consistency then, It is important that you cool the fruit well in the refrigerator before blending it: in the same way, the syrup (which you will prepare following the directions in the recipes) it will have to be very cold or will end up altering the aromas of the ingredients.
Regarding the sticks instead, if the mixture is not dense enough at the time of cooling in the freezer, proceed to insert them after about 15 minutes, making time start again!

The handmade popsicles, unlike those made entirely with water and syrup, are able to preserve the freshness and nutrients of the fruit, but it is better to consume them In a week or you will end up losing the best of the preparation.

We have chosen 4 recipes rich in taste and freshness based on raspberries and kiwi, pineapple and lime, peaches and blueberries is melon, but once you have followed our suggestions, you can free your imagination and use fruit and aromas to taste to prepare delicious homemade popsicles and experiment with some variations.

The recipes indicate the ingredients for 7-10 popsicles of 70 g of each type.

Raspberry and kiwi popsicles

Ingredients: 400 g raspberries, 105 g sugar, 100 g kiwi pulp, half a lemon

Procedure: boil 200 g of water with 80 g of sugar and the lemon juice for 2 minutes. Blend the raspberries and add them to this syrup once it has cooled. Prepare another syrup by boiling 50 g of water with 25 g of sugar. Blend the kiwi pulp and add the syrup. Fill the glasses for 3/4 of a raspberry mixture, let it freeze for 40 minutes, add the kiwi mixture, the stick and put it back in the freezer for 2 hours.

Pineapple and lime popsicles

Ingredients: 450 g chopped pineapple, 80 g brown sugar, 2 lime

Procedure: boil 200 g of water with the juice of a lime, its grated rind and sugar for 2 '. Turn off and let cool. Blend the pineapple with the syrup. Put a slice of lime on the walls of each glass, then fill it with the pineapple mixture. Place in the freezer for 40 minutes, then insert the stick. Put it back in the freezer for about 2 hours.

Peach and blueberry popsicles

Ingredients: 400 g yellow peach pulp, 100 g sugar, 60 g blueberries, half a lemon

Procedure: boil 250 g of water with the sugar and the lemon juice for 2 minutes, then let it cool. Blend the peach pulp and add 3/4 of the syrup. Put 4 blueberries on the bottom of each glass and cover with the remaining sugar syrup. Put in the freezer for 20 minutes, then add the peach mixture. Let it freeze for another 20 ’, insert the stick and put the popsicles back in the freezer for 2 hours.

Double melon

Ingredients: 200 g orange melon pulp, 200 g white melon pulp, 100 g sugar, half a lemon, mint leaves

Procedure: boil 200 g of water with 100 g of sugar and the lemon juice for 2 minutes; turn off and let cool. Blend the pulp of the two melons separately. Add half of the sugar syrup to each melon smoothie. Distribute the orange melon's pureed pulp in each glass up to half of its capacity. Let it freeze for 30 minutes, then add the other smoothie and a mint leaf. Cook for another 20 minutes, insert the stick and put it back in the freezer for 2 hours.

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