Tag: good

Strudel: all the recipes to make it as good as your grandmother's – Italian Cuisine


Apples, raisins, cinnamon, but also jams and delicate creams: in each house the strudel has a different fragrance and consistency and comes from simple and ancient traditions that too often we risk not inheriting.
But we must not lose heart, our recipe book contains all the answers we are looking for. Classic recipes, imaginative variations, different textures to meet everyone's tastes and experiment with strudel in 15 unmissable recipes: filo pastry strudel with seasonal fruit, of ricotta cheese, at cherries, strudel swings to theapricot, with ricotta and strawberries, of abbot pears, of pears, small strudel of apples and strawberries, of apples with biscuits, of nectarines and rum, of oranges and apples, of plums and almonds and strudel slices of apricots with lemon sauce.

If instead you remember one by one the ingredients of the filling that you prepared at home when you were little, but you miss the dough recipe, here it is in simple steps.

Ingredients for 6 people

150 g flour – 50 g very soft butter – 1 egg – salt

Method

Mix the ingredients in a bowl with a tablespoon of water. Mix them with your hands until they are mixed in a slightly sticky mixture. Transfer the mixture to the pastry board and knead it for a few minutes until it is smooth and elastic. When the dough is elastic enough to be able to pull it without breaking, collect it in a small ball and let it rest under a hot pan for 40 '. Roll out the dough on a floured cloth, first with a rolling pin, then with your hands: place them under the pastry with the back up, widening the dough until it is almost transparent. Use the cloth to roll the strudel dough, after you have placed the filling on the surface. You will also need the tea towel to transfer the roll from the pastry board to the baking tray.

Once stuffed and cooked, why not serve it warm with a scoop of fior di latte ice cream?

Here are our 15 recipes for strudel

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Phyllo strudel with seasonal fruit

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Ricotta Strudel

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Cherry strudel

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Apricot strudel swivels

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strudel

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Apricot strudel

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Strudel with ricotta and strawberries

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Abbot pear strudel

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Strudel Of Pears

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Small apple and strawberry strudel

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Apple strudel with biscuits

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Nectarine and rum strudel

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Plum and almond strudel

The secret to a really good chia pudding – Italian Cuisine


In New York we discovered an ingredient that changes everything: coconut milk. And here is our recipe with lots of tips

I have prepared the thousand times chia pudding for breakfast and snack, but never, I never say I had made a good one like the one I tasted a couple of weeks ago in New York in a delightful little place south of Manhattan.
The special ingredient was the coconut milk.
Needless to say, as soon as I returned to Italy I ran to the supermarket to buy all the supplies to do it and so here is my recipe.

Only three ingredients

The label of the jar that contained this delight reported only three ingredients: coconut milk, chia seeds and agave syrup as a sweetener. Then there were raspberries as decoration.
It was not specified which coconut milk was used, whether dense or very liquid, so I doubted I did a mix of the two.
My advice is to do not use the canned one which is practically almost butter / cream because the fats are concentrated and separated from the liquid part. That's perfect for making coconut whipped cream, which I'll maybe tell you in another recipe.
The ideal is the combination of the one in tetra packs that is generally used for desserts, mixed with the vegetable one for breakfast which is very watery and tasteless.

chia-pudding-to-coconut

My recipe for chia pudding with coconut milk

Ingredients

(use any glass as a measuring cup)
Half a glass of chia seeds
Half a glass of liquid coconut milk
Half a glass of thick coconut milk
2-3 tablespoons of agave syrup
Fresh raspberries to decorate

Method

Pour all the ingredients, except the raspberries, into a glass jar with the lid.
Stir and then close properly.
Shake the mixture for a couple of minutes and then let it rest in the refrigerator for at least three hours.
I usually prepare it in the evening before going to bed so it's ready in the morning.
After this time the chia seeds will have released a sort of gel that will make everything soft and creamy like a pudding.
Prepare two single-portion cups and decorate the pudding with fresh raspberries.

More or less creamy depends on you

I like it quite creamy, then scarce with milk. Half a glass yes, but not really.
If you want it lighter instead the half glass must be abundant.
I would not say "by eye" because it would be unprofessional, but I will say "feeling", so to speak.

If I don't have the agave?

Coconut milk is already very tasty if you choose one of excellent quality, but if you want to add a little sweetness and you don't have agave syrup you can use the honey or, much better, it Maple syrup.
But be careful not to overdo it with the quantities because the agave has a very delicate taste while the honey is much more intense syrup.

A greedy variant

To turn chia pudding into a real dessert to end a meal I suggest you add a little teaspoon of bitter cocoa in the mixture before placing it in the refrigerator and decorating with raspberries, dark chocolate chips is coconut flakes.

6 good reasons to eat aubergines – Italian Cuisine

162221


Already 4000 years ago malanzana was widespread in China and India. We arrived at the end of the 15th century, but did not receive a very warm welcome immediately because of the epithet that Linnaeus had attributed to her that she had the audacity to classify her as "bad apple". Fortunately it was later redeemed by a French botanist who named it the nickname of a love apple. Today it is one of the most appreciated vegetables for its nutritional properties and also for its extreme versatility in the kitchen. Not to mention that the aubergine, summer icon by definition, it is beautiful and has a striking color Last but not least eggplant is an elixir of eternal youth, for body and mind, and the secret lies in a substance that is called Nasunin which is typical of this vegetable.

From the famous eggplant parmigiana with aubergines preserved in oil, from super light grilled aubergine slices to tasty sauces with diced aubergines to dress pasta. In short, there is nothing to say, cooked in the oven, on the grill, in a pan like in a pressure cooker, or eggplant they are a tasty and versatile vegetable that lends itself to making thousands of recipes. So here are six good reasons to eat them, with a single foresight: use oil sparingly because aubergines absorb more than a sponge.

1622211) A tasteful diet.
The protagonist of tasty and light menus that women like, aubergines find ample space in the slimming diet menu in a healthy daily diet, because they are low in carbohydrates and calories – 18 Kcal per 100 g – and do not contain fat. Obviously, if you want to lose weight, it is better to forget to prepare them fried or to use recipes prepared with many condiments that eggplants are able to absorb in large quantities, better to focus on grilling, certainly more light but tasty.

2) Fresh mind.
Among the many beneficial substances found in eggplant – it is rich in vitamins and mineral salts – there are two particularly important ones: nasunin and chlorogenic acid. These are two antioxidants that are particularly active against free radicals that threaten the health of body cells. Research has shown that Nasunin in particular is active in protecting the degeneration of brain cells. But eggplants are a great resource for those who want to keep the active brain and the fresh mind, the mix of phytonutrients in fact acts as a booster for mental health, improving blood circulation and oxygenation. This characteristic combined with the large amounts of potassium, which acts as a vasodilator and booster, ensures that the eggplant can be considered one of the best natural food brain.

1622193) The color that gives well-being.
Eggplant is a mine of very powerful antioxidants against aging and free radicals and minerals. It is particularly rich in potassium and is therefore suitable for summer menus, when strong perspiration favors an abundant loss. But it is in the black purple color that the great strength of the aubergines is hidden. A color due to anthocyanins, precious substances for the blood circulation. With their antioxidant and antiradical activity, these typical aubergine pigments are beneficial in case of fragile capillaries, and inhibit enzymes that cause tissue aging and destroy collagen and elastin. A real blessing to improve the circulation and well-being of the legs

4) Light and purified.
Like other vegetables, aubergines also provide large amounts of fiber, necessary for those who want to follow a balanced diet and for those who want to lose weight. Necessary for gastrointestinal well-being, they promote digestion and stimulate peristaltic movement, which is the contraction of the intestinal muscles necessary to get rid of toxins and to fight constipation. Moreover, the large amount of fiber in aubergines quickly induces a sense of satiety, to the satisfaction of those who want to remain light without doing too much effort.

1622235) Down cholesterol and pressure.
Eggplants are able to lower LDL cholesterol levels and stimulate the increase of HDL good cholesterol. Reducing bad cholesterol is important for preventing heart and circulatory diseases such as atherosclerosis. And in aubergines there is a large quantity of bitter substances similar to artichoke cynarin which balance the liver function. This means that the liver can work to lower LDL cholesterol. But that's not all: the large amount of bioflavonids that are very active in lowering blood pressure is a guarantee for those who want to ensure a healthy heart and perfect circulation.

6) Health snacks for expectant mothers.
Expectant mothers know this well: for the health of their future child they must not be missed folic acid. Eggplants are an excellent source of this substance, which is so precious for the formation and healthy development of the unborn child, and are probably the most tasty and light source of folic acid that a mother can indulge even in large quantities, without fear of gaining too much weight .

Giovanna Siani
June 2018

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