Tag: Let39s

Carrot cake: let's do it different! – Italian Cuisine

Carrot cake: let's do it different!


Sweet and fluffy, the carrot cake makes everyone agree. Here's how to propose it in different tasty versions (from coffee to cream cheese)

Spring, want to outdoor snacks in the park, of picnic with the family Sunday, of breakfast on the veranda. And what is it that goes perfectly with all these situations? There Carrots pie! Soft, naturally sweet, in a word delicious, carrot cake is simple to make, and above all it appeals to adults, but above all to children, palates more complicated to satisfy. And then, the protagonist is the carrot, ubiquitous vegetable on our tables, but typical of the summer: in addition to the famous ones tanning properties, thanks to the beta-carotene reserves, is also rich in vitamins and fiber, able to rebalance the intestinal flora.
However, there is not a single carrot cake, but a multitude of variants: to the basic recipe you can add dried fruit, but also delicious creams. Don't believe it? Read below!

Carrot cake: basic recipe

To cook the carrot cake, it is obviously necessary carrots, but also type 00 flour, almonds and hazelnuts, as well as eggs and sugar. Start this way: after having mounted the egg yolks in foam, combining them with the sugar, peel the carrots and grate them, mixing the mixture obtained with the beaten egg yolks, and the almond and hazelnut flours. At this point, add the whipped egg whites and finally the 00 flour and starch, taking care to mix from the bottom upwards, so as to incorporate more air into the mixture, to make it softer. Pour everything into a hinged mold that you have already buttered and baked for 50 minutes at 180 degrees. Here's your carrot cake. Now you can enjoy the variations!

Carrots and nuts cake

The hazelnuts they marry perfectly with carrots. In addition to using hazelnut flour, hazelnuts can also be added, reduced to grains, when it is time to add the egg whites. You will get a soft dough, but with a crunchy note. This version is usually very popular with children.

Carrot cake with pea ice cream

Do you want a fresh and curious dessert, perfect for the warm season? Propose this carrot cake in a gourmet way. After removing the basic carrot cake, trim the edges with a ring to obtain a circumference of 19 cm in diameter. Do not remove the ring, but keep it as a levee, to distribute previously prepared pea ice cream on the surface. Such as? Just boil the peas in milk for 10 minutes with 60 g of water, a vanilla pod and sugar. Once boiled, whisk them, strain them, add the cream and pour into the ice cream maker.

Carrot cake with cheese cream

Here the highlight is the cheese cream, with which to garnish the carrot cake. How to get it? Get some spreadable cheese, to mix with icing sugar and lemon juice. Then, use it to decorate the cake. A simple but effective dessert.

Coffee carrot cake

The coffee, slightly bitter, creates a nice contrast with the sweetness of carrots. Also in this case, following the basic recipe, the trick is to add the secret ingredient – or coffee – before the egg-whites beaten. Attention, however, to the quantity and type: they are 4 bags of freeze-dried coffee.

Carrot and yogurt cake

The yogurt has the ability to make the dough even softer and more delicate, if possible. After mixing egg yolks and sugar, add the yogurt, then the carrot puree, egg whites and all the other ingredients. After taking it out of the oven, let it cool and serve it in slices, with a knob of whipped cream: your children will love it!

the flesh of the future. Let's find out what it is – Italian Cuisine

the flesh of the future. Let's find out what it is


Will the fake meat replace the real one? Possible! There are two roads that are being traveled. There is the meatless, or meat-non-meat made with vegetable products. And then there is the clean meat, the clean meat, which is real meat, but obtained without killing the animals. Here's what it is

Whether it is a matter of health, of an ecological spirit, of love for animals or for any other reason, the fact is that the number of people who follow a diet that excludes meat is growing. And when a trend moves from the habit of a few to a choice of many, the market readily responds.

The veg market in the US is growing strongly

The choice to become vegetarian or vegan results in a decline in meat sales. In the beginning this part of the market was the winning ground for small companies that were trying to experiment to recreate foods that resembled meat, but produced from vegetable flours. Because one thing is certain: if, as the statistics of the US market show, meat consumption is falling, at the same time many consumers look for products that in some way the meat (for consistency, taste, smell) can remember it. And given that, still in the USA, that of veg products is a market that by now has reached very high figures (we are around 5 billion dollars), it is natural that even large companies have dived, sniffing the deal.

Meat not meat, or meatless

With the arrival of huge amounts of capital, the search to recreate a meat-non-meat has made a leap forward. Today we no longer have the usual soy or seitan burgers in front of us. What the new veg market offers are sliced ​​algae and lupine that look like ham, chickpea slices that look like chicken breasts … In short, so that these products are more and more similar to meat, they have come to create soy burgers, tofu and beetroot that "bleed": it is the beet juice that makes the veg burgers "bleed".

But shouldn't a vegan or a vegetarian be horrified by this food, which in all respects resembles (mind you: it looks like) meat? In fact, according to Burger King, who added this Impossible Burger (as it is called) in its menus in the stores of the US city of St. Louis, the target are not (only) vegetarians or vegans, but omnivores, which they should prefer this laboratory-made burger from wheat for several reasons. Health reasons, given that it contains 90% less cholesterol and 15% less fat; but also for ecological reasons, given that intensive cow farming entails the release of enormous quantities of carbon dioxide and this impacts the environment by accelerating global warming; moreover, replacing beef with laboratory meat would also cut water consumption by 80%.
But when we talk about laboratory beef we are not speaking only of that of vegetable origin.

Test-tube meat, or clean meat

Yes, in the US they call it this way: clean meat, because it has a very low environmental impact and eliminates intensive farming and, with them, the mistreatment (suffering) of cattle. To understand: we will eat a real steak, not a vegetable substitute, without slaughtering any animal. For now we are experimenting with hamburgers "grown" in the laboratory and born from animal stem cells. Depending on the point of the body where the cells are extracted, the various cuts of meat are reproduced.
Here, in short, as it happens: the material taken is fed with oxygen and amino acids and after six weeks of "incubator" it looks exactly like a piece of meat purchased in the butcher shop. The problem is still on production costs, which are too high. But there are many investors who believe in it and among them Bill Gates stands out, who places a lot of money on the future of the "new meat" and has invested so much money to allow the scientific staff of the Memphis Meats, Silicon Valley start-up that works to the project, to continue its research. Laboratory hamburgers, say Memphis Meats, predict the use of 1% of the soil and 1% of water compared to normal farms. Marketing? Not before 2021: in short, not so far!
Next to the Memphis Meats, there are several companies that move in the same direction and all with important investors behind them: Bill Gates never fails, but many are also Hollywood stars. The most important companies, in addition to the aforementioned Memphis Meats, are Mosa Meat and SuperMeat, but others are still entering the market.

The research therefore goes in two directions

The same Bill Gates also finances the research on meat-not-meat: the one that is realized in the laboratory, but starting from plant products. We are talking about Impossible Foods (IF), a company founded in 2011 by Patrick Brown, a former professor of biochemistry at Stanford. But Bill is not the only big investor: next to him there are also Google Ventures and Horizon Ventures. In short, great giants. However Bill Gates must really believe in it if, in addition to supporting IF, he also finances his most important competitor: the Californian Beyond Meat (besides the meat) whose goal is to make the "non meat" similar to real chicken meat.

And in Europe?

Meanwhile, it must be said that the primacy on the clean meat is right for the Old Continent. After years of research (already started in the US since the seventies) the turning point came with researchers from the University of Maastricht who in 2013 cooked for the first time a hamburger grown from the genetic heritage of a cow.

On the meat-vegetable side, Europe also has its points of excellence. Among many, we recommend The Vegetarian Butcher. It is a Dutch company that produces, starting from vegetable raw materials, meat and fish substitutes with a realistic taste.

In Italy

In our house the vegetarian burger that seems made of real meat, also called "fake meat", has been on the market since November 2018 in the Welldone chains and is produced by Beyond Meat: it does not contain GMOs, nor gluten, nor hormones nor do antibiotics and, they assure, the intake of protein and iron is identical to that of eating a slice of real meat.

But on the real meat recreated in the laboratory, the so-called clean meat, among Italians, producers and consumers, for now mistrust prevails. According to research by Coldiretti, 3 out of 4 Italians are opposed to the marketing of synthetic meat: "Italians are worried about the repercussions of the application of these new technologies to food products for which the strong concerns of a healthy nature are added to those of ethical character ".

Saving suffering to many animals and reducing environmental impact are certainly two goals to be achieved. Now it remains to be seen if the roads taken are the right ones.

Let's go into the vegetable garden: 50 recipes with the best vegetables – Italian Cuisine

Let's go into the vegetable garden: 50 recipes with the best vegetables


Vegetable spaghetti, zucchini and carrots with garlic, oil, chilli and seeds

Every season has its gastronomic richness, but when it comes to vegetables, the queen is spring. Here is growing tender and tasty vegetables, tubers with a rich heart and green leafy vegetables to be seized day by day. At the same time, some vegetables that have kept us company in the late winter are still available and we are faced with an abundant and luscious choice.

Shopping list

To make sure you don't forget anything, let's go to the trusted market counter with the list in alphabetical order of what we need to enjoy spring vegetables.
Garlic, agretti, asparagus, beets, beets, broccoli, artichokes, carrots, catalogna, onions, beans, green beans, broad beans, fennel, lettuce, new potatoes, peas, tomatoes, spinach, red radicchio, radishes, rocket, peas, and dandelion zucchini.

Herbs

In this season vegetables can be prepared with the help of aromatic herbs to make lighter dishes and reduce seasonings. Among the most suitable we find the basil (also ideal for preparing fresh accompanying sauces) and thechives which is also good added to low-fat cheeses to be used as a pressing for salads. Marjoram, rosemary and sage instead they are particularly suitable for stewed and grilled preparations. The most fragrant dishes such as fried zucchini or carrot soups, can be pleasantly combined with fresh leaves of mint.

#Bowl inspiration

Taking a tour of the proposed recipes all over the world on Instagram, we often find rich and colorful bowls, the #bowl. With these preparations we are invited to play with imagination and ingredients by mixing raw, cooked, cold and warm. What we used to call "mixed salad" has a more fashionable chance. Why not let us inspire you? Let's start with a wooden or ceramic bowl, a bed of salad and let's start creating. To start we suggest a bowl with lettuce, julienne carrots, warm asparagus tips, blanched peas, raw spinach leaves, seared curls, olives and corn. Very good!

Here are our 50 vegetable recipes

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Ratatouille

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Aromatic butter chicory

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Mashed potatoes and carrots

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Giardiniera

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Red and green peppers stuffed with couscous

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Grilled vegetable skewers

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Pinzimonio with soy mayonnaise

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"Paella" of fruit and vegetables with barley and buckwheat

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Green symphony

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Tasty Tris

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Flan of herbs

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Vegetable pie

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Pressed salad of purple cabbage with lemon

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Roasted vegetables and taleggio mousse

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Potato and vegetable roll

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Terrine of grilled vegetables

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Cheese vegetables

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Mixed vegetables

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Spring salad

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Stewed peas

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Vegetarian pie

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Tomato and cucumber salad

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Stuffed "onions"

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Lettuce with arugula sprouts

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Stuffed peppers, vegetables

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Grilled summer vegetables

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Mixed of stewed vegetables

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Salad with broad beans and watercress

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Stuffed potato bowls

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Frosted fennel

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Cakes with vegetables

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Brisee tart with mixed vegetables

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Potatoes with aromatic salt

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Stewed "Sauerkraut"

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Couscous with vegetables

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Molten artichokes

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French peas

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Fried artichokes

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Roman broccoli pie

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Tasty baked potatoes

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Zucchini stracciatella

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Grilled savoy cabbage with trout eggs, chervil and fried lentils

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Oriental salad

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Vegetable spaghetti with garlic, oil, red pepper and seeds

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