Tag: honey

Chelsea Buns (UK) with acacia honey – Italian Cuisine

Chelsea Buns (UK) with acacia honey

Chelsea Buns (United Kingdom), preparation

1) Put soak the raisins in warm water. Sift the flour in a large bowl, arrange it fountain, add soft butter flakes, crumbled yeast, sugar, beaten egg, warmed milk and a pinch of salt; you work the dough for 10 minutes.

2) Formed a ball, arrange it in a clean bowl, cover it with a sheet of film e leave bump up in a warm place for about 1 hour and a half or until doubled in volume.

3) Flour lightly the pastry board, resume the dough e roll it out with a rolling pin until you get a rectangle of 40×30 cm. Spread it with butter for the filling, creamy with sugar, distribute yourselves over the raisins, drained, e roll it up starting from the long side in order to obtain a compact cylinder.

4) Cut 8 slices from the cylinder e arrange them slightly spaced apart in a 20×24 cm pan lined with baking paper. Cover and let rise for 30 minutes until the space between the washers is gone. Cook the cake in a hot oven at 220 ° for 25 minutes or until golden. Take it off from the oven and brush it with honey.

5) Jumbled up powdered sugar with 3 tablespoons of hot water and drop the icing on the sweets to form parallel lines. Leave cool down completely before separating the buns and serve.


Posted on 17/09/2021


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Milk and honey plumcake – Italian Cuisine

»Milk and honey plumcake

Heat the milk and honey in a saucepan.
Separately, whip the eggs with the sugar until the mixture is light and fluffy, then stir in the oil.

Also add the milk and sifted flour and yeast and mix.

Pour the mixture into the mold lined with parchment paper and cook for about 30 minutes in a preheated convection oven at 180 ° C.

The milk and honey plumcake is ready, let it at least cool (if you can) before serving.

Rolls with late radicchio with balsamic vinegar and honey – Italian Cuisine

Rolls with late radicchio with balsamic vinegar and honey


1) Clean 2 heads of radicchio, slice them finely, wash them, dry them and sauté them in a pan with 2 tablespoons ofoil for 2-3 minutes. Put them in a colander, squeeze them to eliminate the excess liquid and transfer them to a bowl. Chop the mortadella, blend the bread and join everything to the radicchio. Add the provolone, L'egg, half chopped pistachios, the parsley, salt, pepper and mix well to obtain a homogeneous mixture. Put a spoonful of the filling on each slice of mortadella with i pistachios, fold the edges of the salami over the dough so as to form many "packets" and tie each of these with a thread of raffia.

2) Clean, wash and dry i heads of radicchio remained. Heat 4 spoons of oil in a non-stick pan and brown the rolls over low heat for about 4 minutes per side. Join the radicchio, blend it with 4 tablespoons of vinegar red and let it dry slightly for 1 minute. Remove the rolls and the radicchio and keep them warm.

3) Deglass the pan with thebalsamic vinegar, join the honey and let it melt by mixing well. Stretch the sauce with a few tablespoons of red vinegar and remove from the heat. Serve the rolls with the radicchio nappati with the sauce al honey and sprinkle with the chopped pistachios remained.

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