Tag: magic

Magic cakes: a very sweet discovery – Italian Cuisine



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What rhymes with "cooking"? For us with "experimenting", "loving" and above all "tasting". That linguists do not want to, but "cooking" also goes hand in hand with "discover" and "amaze", just like magic cakes. Do you know them? They have been depopulated on the web for some time and they owe their fame precisely to their being transformist, magical precisely.
Imagine you are preparing a cake that is being cooked it stratifies by itself, forming 3 different consistencies … "Impossible", you say! But no, the magic cakes are amazing when cut, perfectly layered and with sweet textures that will awaken all your senses.
The first layer will have a firmer consistency, similar to that of a flan, the according to it will look like a pudding, very soft and with a very smooth texture; finally, the third layer it will remind you of a sponge cake, soft and airy. No, you don't need special or unobtainable ingredients. To prepare a magical cake it takes very few and easy to find: we are talking about flour, eggs, butter, sugar, milk, … Nothing in itself magical. The secret? If you want to feel magical you will have to follow the recipe to the letter and respect the temperatures of the ingredients, it won't go wrong!
Try to cook them with us!

Magic orange blossom water cake with strawberries
191170 "src =" https://www.salepepe.it/files/2021/09/torta-magica-@salepepe-1.jpg "width =" 210 "style =" float: left;Ingrediants:
4 eggs – 1 tablespoon of orange flower water – 125 g of sugar – 2 vanilla beans – 125 g of butter + one for the mold, 0.5 l of milk – 120 g of flour – 500 g of strawberries and icing sugar
First step:
melt the butter.
Second step:
shell the eggs, separate the yolks from the whites. Put the egg yolks in a bowl with the sugar, the orange flower water and the vanilla bean seeds, grated with a small knife.
Third step: put the emptied vanilla pods in a saucepan with milk and let it cool.
Fourth step: whip the egg yolks; add the melted butter and whip for another minute, then gradually and alternately add the filtered warm milk and flour.
Fifth step: gently stir in the whipped egg whites; pour the mixture (rather liquid) into a greased 22 cm diameter mold and bake at 160 ° for about 1 hour until golden.
Remove from the oven and let it rest for 3 hours. Complete with sliced ​​strawberries and icing sugar.

Magic Cake Vanilla
191171 "src =" https://www.salepepe.it/files/2021/09/torta-magica-vaniglia@salepepe.jpg "width =" 210 "style =" float: left;Get yourself: 125 g of butter – 500 ml of milk – 1/2 vanilla pod – 4 eggs -150 g of sugar – 120 g of "00" flour – granulated sugar to decorate – salt
First step: melt the butter in a saucepan and let it cool. In another saucepan, warm the milk with the seeds taken from the vanilla pod.
Second step: separate the egg whites from the yolks; in a large bowl, whip the latter with the sugar until the mixture is light and fluffy.
Third step: add the melted butter, the sifted flour, then the milk, a little at a time, and a pinch of salt: you will need to obtain a fairly fluid batter.
Fourth step: whisk the egg whites with clean whips, then gently add them to the batter. Pour the mixture into a 20 cm square mold, lined with a sheet of baking paper.
Fifth step: bake the cake in a preheated oven at 160 ° for about 50 minutes, until the surface is golden brown. Let it cool and put it in the fridge for a couple of hours.
Sixth step: remove the cake from the fridge, cut it into squares, decorate as desired with granulated sugar and serve.

Magic berry pie
191093 "src =" https://www.salepepe.it/files/2021/09/torta-magica-con-@salepepe.jpg "width =" 210 "style =" float: left;Purchase: 115 g of flour – 500 ml of milk – 150 g of sugar – 4 eggs – 125 g of butter – 200 g of blueberries – 100 g of currants – powdered sugar to decorate
First step: Melt half the butter over low heat, then remove it from the heat and add the remaining butter (in this way you will have the melted butter already at the right temperature without having to wait for it to cool).
Second step: shell the eggs by separating the yolks from the whites. With the electric whisk, beat the egg whites until stiff and set aside. Also whip the egg yolks with the sugar and 1 tablespoon of water, then add the melted butter slowly, continuing to whip.
Third step: with a hand whisk, incorporate the flour by making it fall from a colander and then the warm milk, a little at a time. Finally add the egg whites, mixing them with a spatula.
Fourth step: line an 18×25 cm baking tray with parchment paper and spread the clean and washed blueberries and currants on the bottom. Cover with the mixture and bake at 150 ° for 50 minutes. Let it cool and put the cake in the refrigerator for at least 2 hours. Sprinkle it with icing sugar and serve in slices.

Posted on 09/24/2021


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My magic saint – Italian Cuisine – Italian Cuisine

My magic saint - Italian Cuisine

The stories under the tree. We all have a secret memory of the holidays from when we were children. For example, the mystery of Saint Lucia. For you one of the stories of our editorial staff taken from the December issue

I was very young and I still didn't know anything about Christmas and gifts (yes, my sister was born less than a month ago and I was happy waiting for her).

I was told that something special was going to happen that night. Santa Lucia would arrive. I started to imagine her, but vaguely, young and smiling with long hair, and very light because she flew.
The next morning I went down the stairs and entered the living room through the side door, out of darkness, in light, several packages of indistinct color and a wicker wheelchair with wooden wheels that we have been playing with for a long time. But what instantly attracted me, in the center of everything on a coffee table, was a piece of shiny tinfoil crumpled up on a bar of chocolate. I remember it very large, wrapped in yellow and red, but especially I remember the wonder of finding it already begun (the surprises weren't supposed to be intact ?, you know that even if no one has told you yet).
A moment of suspension and then the response of the grown-ups: "Saint Lucia was hungry and ate some during the trip". My enthusiasm mixed with amazement skyrocketed. Santa Lucia, you were magical and at the same time true, you flew and you had to eat too and you chose my chocolate.
Thus began a friendship that has lasted for over half a century and which I also tried to pass on to my three grandchildren, to return in passing to that first Christmas spell …

For two years, on Saint Lucia's day, I have been preparing a bowl with pomegranate grains, chopped walnuts and cooked must (I simplified a recipe that they make in Matera on December 13, where they also use boiled wheat and, instead of cooked must , a fig jam). The whole is sweet and sour, sparkling, and the flavor shimmers.

Just a touch of red and the magic lights up on the table – Italian Cuisine

Just a touch of red and the magic lights up on the table

Let's imagine we are gods painters, we need to paint and cheer up this whole atmosphere. However, a color must not be missing in our palette. The Red. Yes, because it is a touch of red that can make everything more magical, more alive, like the Christmas. And it is precisely on the occasion of this one traditional is housewife anniversary that the color of passion comes to warm all souls, as well as our tables. So let's choose red fruits and vegetables like ours lucky charm, real ones arcane symbolisms that color and render good wishes the dishes of the beginning of the year. We have to give up a few covers at the table this year, but nothing prevents us from filling it with our delicious dishes, they will console and pamper us.

Pomegranate, red onion, radicchio, red cabbage and beetroot. A winning team
So if I say red fruit and second course, what combination do you think? There pomegranate have you ever considered it during the holidays? It is said to be the perfect fruit, a divine symbol of love and abundance. And here is that if we want to fill our bellies abundantly during Christmas lunch, a delicious one roast rack of veal with pomegranate it can be the perfect idea. Preparation is simple and that aromatic smell in your kitchen is guaranteed. Nourishing and leathery, the red cabbage it is instead the symbol of life that never gives in to the cold of winter, as well as being the ideal companion for fresh homemade pasta. And here is that i ravioli with red cabbage they fall perfectly for those who want to put "their hands in the dough" on holidays.

We must not opt ​​for light dishes, we deserve these sgarri all, so let's not back down in proposing one strudel with red onions and Prague ham as starter, it would just make all family members a great pleasure. We already feel that crunchy pastry under our teeth and that scent that comes out of the ovens. And then there onion, especially that red, we know it makes you shed a lot of tears, but listen here. A really interesting story. It was once used as defense from evil as well as having great ones antiseptic and antioxidant virtues. In short, a real panacea since medieval times, where it was used to treat headaches and even snake bites.

But don't we want to prepare a pie instead? In half an hour, everything can be done … like the radicchio pie with taleggio fondue. You are imagining that melted cheese that wraps your plate? How hungry. With the Red radish, the vegetable of good wishes for the Venetian countryside, this recipe is flawless to finish your courses. But let's not forget the dessert, at Christmas it is very important. Instead of the classic pandoro and panettone why don't we opt for something more imaginative? A beetroot red chocolate cheesecake for example. Tastes that match and tickle the palate.

Let's note it: the red-dyed brush must always be kept in your hand. Let's keep experimenting by playing with this color. The Christmas, as the kitchen it is a warm feeling, it must convey to us serenity, good humor and all this must start from our homes, the red table of love.

If you want to try your hand at these delicious recipes, find out more with Sale & Pepe in January 2021 (on newsstands from 22 December).

Elena Strappa
photos by Laura Spinelli and recipes by Claudia Compagni

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