Tag: homemade

Homemade marshmallows – Italian Cuisine

First of all, put the isinglass to soak in cold water (85 g) and let it rest like this.

Meanwhile, pour water (80 g), sugar and glucose into a saucepan to prepare the syrup: if you have a kitchen thermometer, you will need to reach a temperature of 115-120 ° C; if you don't have a thermometer for sweets, bring to a boil and let it boil for a few minutes, dip a fork in the syrup and blow gently through the prongs: the syrup will be ready when it swells like a soap bubble.

In the meantime that the syrup reaches the right temperature, you can start whipping the egg whites: when they are whipped until stiff and the syrup is ready, begin to incorporate it flush into the egg whites, continuing to whisk with whips.
Take back the gelatin (which by now should have absorbed all the water), pour it into the saucepan and let it melt completely over low heat, then also incorporate this into the egg whites, always continuing to whisk, and continue to whisk until the meringue has cooled.

At this point, if you want, you can divide the mixture to color a part: a few drops of dye will be enough, because marshmallows are usually pastel in color.

Sift cornstarch and powdered sugar mixing them together.
Pour half of it into a baking sheet lined with parchment paper, then spread the meringue over it (trying to keep the colors separate).
Sift the rest of the cornstarch and sugar mix over the meringue and let it rest for at least 12 hours at room temperature, uncovered.

Take back the pan, remove the mixture from the parchment paper, place it on a cutting board and divide it into cubes.
Sprinkle again with the mix of powders, in order to cover the parts just cut, then shake off the excess.

The homemade marshmallows are ready, you just have to serve them, or use them for your preparations.

Homemade cocktails: a selection of 5 drinks – Italian Cuisine

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Let's say that you are organizing a dinner at your home and that you want to offer your guests with a welcome drink or of end of dinner. A good prosecco or a sip of amaro are always welcome, it is true, but why not surprise them by serving a cocktail? You don't necessarily need to be an expert mixologist or have special tools, just respect the proportions and voilà, that's it … No, the cocktail is done!
We have made a selection of 5 drinks to do at home, what do you think, can we try them?

Hugo
Let's start with something simple and undemanding from an alcoholic point of view. Hugo is very thirst-quenching and is perfect for an aperitif based on savory dishes such as cured meats, cheeses or canapés.
Doses for 2 glasses:
300 ml of Prosecco
4 tablespoons of elderberry syrup
150 ml of sparkling water
10 leaves of mind
Lime or lemon

Begin at stepping on lightly 5 mint leaves in each glass until they release all their scent. At this point paid in each glass 2 tablespoons of elderberry syrup, 150 ml of Prosecco and 75 ml of sparkling water, jumbled up briefly and, if you like, add a few drops of lime or lemon juice to cool.

American
A classic. The Americano is perfect for an aperitif or a relaxing after dinner. If you want to serve it as an aperitif, we advise you to combine it with platters of cheeses or salami with strong flavors.
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Servings for two glasses:
60 ml of Campari
60 ml of red Vermouth
soda
1 slice of orange
1 lemon
Ice

First of all, take a potato peeler, peel the lemon and cut the zest in regular slices. Then, fill a glass (preferably a tumbler) with some ice cubes, about ¾ and pour in each glass 30 ml of Campari and red Vermouth and finish with a splash of soda. Now that your cocktail is ready you can garnish each glass with half a slice of orange and lemon zest.

Gin Tonic with elderberry and grapefruit
191454 "src =" https://www.salepepe.it/files/2021/10/gin-tonic-pompelmo-@salepepe.jpg "width =" 210 "style =" float: left; A balanced and thirst-quenching mix of flavors! To prepare two glasses you will need:
4 glasses of Gin
8 juniper berries
1 pink grapefruit
4 tablespoons of Elderberry syrup
Tonic water

Start from base: put the juniper berries in a paper bag and beat them lightly to release all the aromas, put two in each glass. Then, add 2 tablespoons of elderberry syrup and mix everything. Now that the base is ready add 4 ice cubes in each glass, 2 small glasses of gin and fill the glass with tonic water. Complete the drink with a grapefruit wedge.

Martini
Timeless. Elegant.
Preparation for two glasses:
fill cocktail glasses with ice to cool them. Pour more ice into a mixin-glass for a third of its capacity; add 2 tenths of Martini Dry and 8 tenths of gin and mix. Remove the ice from the cups and throw away the water that, in the meantime, may have formed there. Pour the cocktail into the cups while retaining the ice, add to each cup one or more green olives strung on a stick and serve.

Goodnight Cocktail
The drink dedicated to George Clooney based on vodka, cranberry, lime and ginger. This cocktail is perfect to end a dinner or an evening.
Servings for two glasses:
10 cl of Vodka
6 cl of cranberry juice
8 drops of Angostura Bitters
2 teaspoons of brown sugar
1 cucumber
1 lime
2 pieces of ginger
red currants for garnish

First of all cut the lime into 4 parts and peel the ginger making 2 slices for each glass. Then, remove the peel from the cucumber and set aside 2 strips.
Take two glasses Old Fashioned and crush the lime with 1 teaspoon of sugar, the 2 slices of ginger and 1 of the two strips of cucumber peel.
Now add 5cl of Vodka, 3cl of cranberry juice and 4 drops of Angostura Bitters to each glass. Fill each glass with flaky ice and mix everything together. Decorate the drink with a bunch of blackcurrant and the cucumber slice rolled up on itself.

October 2021
Giulia Ferrari

Posted on 09/10/2021

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Homemade fermentation: Chinese cabbage kimchi – Italian Cuisine

The Kimchi Chinese cabbage or Baechu Kimchi it is the basic preparation of Kimchi. It is usually done in winter, with freshly picked cabbages and savoy cabbage, to have a supply even throughout the spring.
The beauty of Kimchi is that you can add vegetables to taste, roots and, after a few tries, create your own perfect combination. In some recipes you can also find some types of fish and crustaceans, which give precious essential amino acids to the Kimchi.

The Chinese Cabbage Kimchi recipe

Ingredients for a jar of about 1 liter

Vegetables need to be washed very very well.
500 grams of Chinese cabbage or Peking cabbage
250 grams of cabbage
150 grams of cabbage
4-5 radishes washed well and cut into thin slices
3 spring onions + minced garlic cloves (quantity to taste)
1 tablespoon of Korean Gochugaru chili; if you can't find it, you can replace it with good Italian chilli, in powder or very finely chopped.
30 grams fresh grated ginger (a generous spoonful)
some cabbage leaves

You can also add
julienne carrots, thinly sliced shallot, daikon.

For the brine, to be prepared in proportion to the weight of the vegetables
sea salt 90 grams (or whole sea salt)
still water (bottled) 1 liter

Equipment
1-2 very large ceramic or glass bowls.
1 glass jar with bayonet cap or the classic jars with screw cap.
Very large cabbage leaves or one or two zip-free freezer bags, filled with water. You will need them as a weight to keep the vegetables under the brine.
Or a vase with a bubbler and ceramic weights.
Gloves.

Method

Coarsely chop the Chinese cabbage and place it in a large bowl with the rest of the sliced vegetables.
Prepare the brine: dissolve the sea salt in a liter of water.
Pour the brine over the vegetables and push the vegetables well to the bottom. A weight can be used on top of a plate.
Leave to soak for about 6 hours.

In the meantime, prepare the spices: mix the ginger, chilli, chopped garlic and spring onions, trying to form a sort of paste to mix with the vegetables.
After the time has elapsed, drain the vegetables from the water, transfer them to a smaller bowl and mix them with the spices.
For this phase it is better to use latex gloves.
After mixing the spices with the vegetables well, transfer everything to a liter jar covered with brine.
Cover with the cabbage leaves. Place a zip-up freezer bag full of water over the leaves.
Vegetables must always be covered with brine.

Let it ferment at room temperature for 5 or 7 days, if it takes up to 14 days (tip: if it is the first time you prepare it, let it ferment for 5 or 7 days). At this point you can taste it, the flavor will be similar to pickles and will evolve more and more, as the days pass.
Transfer the Kimchi to smaller jars (the vegetables must always be covered with brine) and then to the refrigerator, where it can be kept for over 6 months.

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The Chinese Cabbage Kimchi recipe

Ingredients for a jar of about 1 liter

Method

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