Tag: Let39s

Let's celebrate the Persian New Year – Italian Cuisine – Italian Cuisine

The Iranian designer Narguess Hatami, in art, Miahatami, has opened the doors of her Milanese house to tell us how the celebration of the rebirth is celebrated

"In the month of Esfand the last of the Persian calendar (21 February – 21 March), my mother divided the house into four parts and each week thoroughly cleans one. Windows, cabinets, carpets, drawers. There is no corner that you do not find and do not deal with clinical prediction, "Because for the new day, Nowruz, everything must be immaculate. Every beginning requires a moment of detachment, of cleanliness of the environment, of the mind and of the heart, to make room for what the coming year will bring.
Thus tells the fervor of the preparations for the party of Nowruz, the New Year's Eve in the March issue, on newsstands.

Preview for you the recipe of the Mast, a Persian appetizer based on yogurt that you can use to accompany stews, rice or side dishes based on roasted vegetables.

Mast recipe

Season 500 g of greek yogurt with a pinch of salt and pepper. Add 1 tablespoon of mint, 1 of dill and 1 of rose petaoli, all dry, and mix well. Decorate with other rose petals. You can enrich this sauce with very fine diced cucumber turning the recipe into mast-o khiar, a kind of Persian tzatizki. The mast is served next to the main dish, but it is also ideal to accompany aperitif chips.

let's learn how to make borsch – Italian Cuisine

The comfort food for the winter that comes from Russia and brings to the table so much color! Here's how to prepare it

The borsch it is a typical dish of the Russian and Eastern European cuisine. It looks like a soup or even like a velvety and is a basis of vegetables, beets and meat broth and is traditionally served with sour cream or Greek yogurt.

Borsch recipe

Pour 500 g of beef in a pot with bay leaf, peppercorns and a teaspoon of salt. Add 1 liter of water and bring to a boil.
Clean and cut into small pieces an onion, two carrots and 500 g of beetroot.
You can use precooked beet, but if you have fresh beetroot just remove the leaves, peel and boil.
Cook the vegetables in a pan with a little oil.
After approx 40 minutes of cooking of meat add the vegetables, season with salt and pepper and complete with a cup of vinegar.
Continue cooking for another 30 minutes and then take the meat and cut it into cubes.
Chop fresh parsley with the knife and place it in the serving dishes with the meat.
Finally add the cooked vegetables and serve with a tablespoon of sour cream.

Borsch in the Ukrainian version

In this Ukrainian recipe there is an extra ingredient that is the tomato concentrate.
You can add it if you want to make this soup tastier and slightly sweeter.
If you do not like the concentrate, but still want to try the pairing with tomato, add a little ' passed in vegetables while they cook in the pan.

Soup or creamy?

You can decide which consistency to give to your borsch.
If you want to bring to table one soup let the vegetables feel so cut them coarsely, but more or less all the same size so that they cook evenly.
If you prefer something more like one velvety, blend everything, except the meat you keep aside and use for other preparations.
Always serve the borsch with sour cream or Greek yogurt and slices of Rye bread.

Browse now our gallery for some more advice on preparing the borsch

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let's make the homemade mou candies! – Italian Cuisine

A quick and easy to prepare sweets at home: with just two ingredients, toffee is a must for everyone!

In England, where they invented them, they call them toffee, while for us they are the mou. It is about candies prepared with a base of sugar melted into a product that can be milk or liquid cream, to get then a caramel to which to give the most disparate forms. Ready to prepare them with us?

The recipe for toffee

Ingredients

1 liter of milk

1 kilo of sugar

aromas to taste

Method

Take a saucepan and pour the milk. Melt inside it, while it is still cold, sugar, stirring with a whisk. Then put the mixture on the fire and bring to a boil, continuing to mix. Then lower the heat and continue cooking until the mixture of milk and sugar darkens and takes the consistency of a jam.

Then pour the mixture on a marble surface, otherwise on a baking sheet that will have wet slightly. When it has cooled down enough (it must still be pasty though, not solid!), Cut it with a wet knife of the shape you prefer and let it solidify.

Flavor toffee

To vary and create toffee of different tastes, you can add to the milk and al sugar during cooking, for example, seeds of vanilla, extracted from the pod sectioned for long with a sharp knife. Or again coconut flour, cinnamon, ginger, cocoa, orange flavor. If you prefer instead to make the most crispy caramel mou, put in the mixture grains of hazelnuts you hate walnuts, pistachios, almonds or even, for alcoholic mou, a drop of rum. Another option is to sprinkle the sweets when they are still hot for example with del fleur de sal or simple coarse salt.

Molds for toffee

In the market you find different molds, usually made of silicone, with which to obtain the MOU candy, of different shapes and sizes. From traditional, to brick, to the more rounded ones, from ellipticals to fancy ones. If you do not have an ad hoc mold at home, do not worry, use a simple one rectangular pan and cut the dough with the knife as you prefer while it cools.