Tag: ginger

Cups filled with candied ginger – Italian Cuisine

Cups filled with candied ginger

1) Temperate dark chocolate. Pour it in the special molds for chocolates, tilt them so as to cover the bottom and walls and deleted that in excess; let it solidify.

2) Meanwhile you work in a bowl the butter with the icing sugar and the powdered ginger until the mixture is frothy. Dissolve milk chocolate in a double boiler, raised the bastardella from the heat, let it cool and mix with the butter and sugar mixture.

3) Unplug the cups solidified by the molds. Transfer the milk chocolate cream in a pastry bag mounted with the star nozzle and fill the cups. Decorate them with small pieces of candied ginger and keep them cool until ready to serve.


Posted on 01/26/2022


Dark chocolate and ginger flan – Italian Cuisine

Dark chocolate and ginger flan

Dark chocolate and ginger flan, preparation

1) Pour milk in a saucepan, add the slices of ginger and, before it reaches a boil, turn off the fire and leave infuse for 20 minutes (or a little longer if you want a more intense aroma). Warm up the oven at 180 °; buttered a 24 cm diameter mold.

2) In a large bowl mixed with a whisk flour, sugar and cocoa powder in order to remove all lumps. In a separate bowl shelled the eggs e beat them with cream and milk (after removing the slices of ginger).

3) Pour the egg mixture on the mixture, add a pinch of salt e jumbled up with the whisk until you get a smooth and homogeneous mixture.

4) Pour the mixture in the prepared mold, level it with a spatula and then drown yourself figs cleaned and cut in half (keeping the cut side up). Sprinkle with chopped dark chocolate e cook the cake in a preheated oven for 35/40 minutes.


Posted on 13/09/2021


Fried ravioli with prawns and ginger – Italian Cuisine

Fried ravioli with prawns and ginger


Preparation of fried ravioli with shrimp and ginger

1) Start preparing the firtti ravioli chopping in the mixer i shrimps with a egg white. Out of the mixer add 1 tablespoon of soy sauce, the tender green part of the spring onion chopped (use the rest for other preparations), half of ginger and the lemon juice. Stir and adjust salt.

2) Put a large hazelnut of filling in the corner of each browse (around 12-18), brush the pasta around the filling with theegg white remained; fold the next corner and the two side wings over the filling, leaving the fourth corner free. Fry the ravioli in oil boiling, drain well browned and serve with mayonnaise flavored with 1/2 tablespoon of soy sauce and it ginger remained.

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