Tag: Mint

Savory pie with peas and mint: an idea for spring – Italian Cuisine

A passepartout recipe, simple and perfect for this season. One recommendation: use fresh peas!

We offer you a very easy idea, but one that works for one spring savory pie, perfect as an appetizer, as a second course or even as a schiscetta to take to the office.
The main ingredients are i fresh peas which in this season are extraordinarily sweet and crunchy. We then add to the filling also of the tender zucchini is so much mint to give a little perfume.
And the pasta brisee? We make it at home and with whole wheat flour.

Whole brisée pasta

Preparing the brisée pasta is really very simple because there are no leavening times to respect and so many ingredients to mix.
For the proposed version, just knead it with your hands 200 g of whole wheat flour, 100 ml of water and 50 ml of extra virgin olive oil.
Add a pinch of salt if you want, but it is not necessary since the filling will still be very tasty.
Once ready the dough should not rest, but you can immediately spread it with a rolling pin and stuff it.
Do you want it a little spicy? Add a pinch of curry in powder.

The filling of the savory pie

For the filling of the cake we thought of the peas which are spring and therefore seasonal.
Buy them fresh, needless to say!
Take them from the pods and add them to the rest as they are, raw and crunchy.
Besides the peas there are the zucchini. You have two choices: once cut into thin rings, you can cook them or use them as raw as peas.
To cook them just brown them in a pan with the oil and chopped onion for a few minutes. However, they must maintain their consistency without breaking completely.
To keep peas and zucchini together, use a compound based on fresh cheese. The ideal is the ricotta cheese.
If you prefer something more delicate try with the robiola, but always keep a part of ricotta too.
For a more decisive taste instead mix the ricotta with the feta.
To fill the cake you will need about 500 g of ricotta, 200 g of robiola and 300 g of ricotta, or 100 g of feta and 450 g of ricotta.

How to prepare the savory pie

Once the dough is ready, roll it out not too thin and give it a round shape. Prick the bottom with a fork and in the meantime prepare the filling.
Mix the ricotta (or a mix of cheese) with one egg and a handful of grated Parmesan. Add salt, pepper and fresh mint and then the peas and courgettes (cooked or raw) keeping a little aside.
Pour the mixture on the base placed on a baking sheet or inside a cake mold covered with parchment paper and decorate the surface with the remaining peas and courgettes.
At this point you can either create a kind of decoration with the advanced pasta creating a frame, or simply bring it towards the wind of the cake.
Bake at 180 ° for about 25-30 minutes in a static oven.

Soufflé recipe with fontina and mint – Italian Cuisine

Ingredients

170 g milk
70 g more butter a little
70 g fontina
70 g flour
3 egg yolks
2 egg whites
nutmeg
mint
salt

Duration: 1 h

Level: Middle

Dose: 4 people

For the recipe of fontina and mint soufflés, grate the fontina; chop a bunch of mint; melt the butter in a saucepan, add the flour, stirring, and cook for 1 '. Bring the milk to a boil, with a pinch of salt and one of nutmeg, then add it to the butter and flour, stir until it boils again, lower the heat and continue cooking for 10 minutes.

Remove the pan from the heat, add the egg yolks and the grated fontina, mix well and let the mixture cool, then add the chopped mint. Beat the egg whites until stiff and incorporate them into the mixture a little at a time, stirring with a whisk. Heat a little butter in a saucepan and brush the inside of 4 ceramic cocottines (ø 8 cm), distributing it from the bottom upwards.

Put the mixture in a pastry bag and distribute it in the cocottine, which must be filled for 3/4. Bake the cocottine in the ventilated oven at 180 ° C for 15 '. Take the soufflés out of the oven and bring them to the table immediately, before they deflate.

Dark Chocolate and Mint Chip Clouds

Easy light and airy cookies made with only 5 ingredients!

We’ve been making chocolate chip clouds for quite a long time in my house, my oldest daughter who is quite the baker, always makes, not because they are light (she’s too young to care about calories) but because they are so good. And, since her BFF has Celiac, these are the perfect gluten-free cookies to share.

They are light and airy and melt in your mouth. I think they even get better with time, and they last quite a while if stored in an airtight container.

When I saw these Dark Chocolate and Mint Morsels in Target, I knew I had to make these! They are the perfect addition to your Holiday Cookie Swaps.

If you like the combination of mint chocolate chip, then you’ll love these little clouds.

Helpful Tip: Always be sure your eggs are room temperature, and you use metal beaters and bowls for perfect meringues every time.

Dark Chocolate and Mint Chip Clouds

gordon-ramsay-recipe.com
Servings: 15 • Serving Size: 2 cookies • Old Points: 3 pts • Points+: 3 pts
Calories: 130.5 • Fat: 5 g • Carb: 23 g • Fiber: 0 g • Protein: 1 g • Sugar: 22 g
Sodium: 11 mg

Ingredients:

3 large egg whites (room temperature)
1/8 tsp cream of tartar
1/2 cup sugar
1 tsp vanilla extract
1 cup dark chocolate and mint morsels (Nestle)

Directions:

Heat oven to 300°F. Cover cookie sheet with nonstick silicone pad or parchment paper.

Using a mixer, beat the egg whites and cream of tartar together in large bowl at high speed until soft peaks form. Gradually add sugar a little at a time, then vanilla, beating well after each addition until you get stiff peaks, the sugar is dissolved and the mixture is glossy.

Fold in mint chocolate chips. Drop mixture by tablespoons onto cookie sheet.

Bake 35 to 45 minutes or just until dry. Cool slightly; remove from cookie sheet. Cool completely on wire rack. Store covered, at room temperature. Makes about 30 cookies.