Tag: minutes

Homemade ice cream without ice cream maker in 3 minutes – Italian Cuisine

Homemade ice cream without ice cream maker? Very easy, the secret lies in a single ingredient that will allow you to prepare ice cream in a few minutes. Try the recipe by Emanuele Frigerio, pastry chef at La Scuola de La Cucina Italiana

How do you do it prepare homemade ice cream without ice cream maker in the easiest and fastest way possible? The only thing to do is always have some frozen banana in the freezer!

That of banana ice cream it is a very easy technique, which allows you to obtain an exquisite frozen banana cream. The banana, in fact, contains very little water and greater pectin, a substance that allows you to "gelatify". With a frozen banana, even a little old, we can really make homemade ice cream creamy simply with the use of a mixer.

It is an ideal way to prepare one quick and healthy snack, but above all for recycle leftover fruit or that too much mature. Follow below our ice cream maker's recipe without ice cream maker Emanuele Frigerio and don't miss the advice to change it according to your taste!

Emanuele Frigerio's recipe for ice cream without ice cream maker

Emanuele Frigerio's recipe for making ice cream at home does not include sugar for sweetening, but i dates. The banana base is enriched with the taste of other fruit, in this case the strawberries!

Ingredients

80 g Banana (about half)
50 g Strawberries (about 3)
50 ml Milk
3 Dates

Method

Freeze the banana and strawberries for a few hours in the freezer. Cut the fruit into small pieces and blend them together with the dates and milk, using a mixer with small pulses. Ice cream is ready to be enjoyed!

Homemade banana ice cream: the possibilities

The recipe of homemade ice cream can be modified according to the ingredients available or according to your tastes. First of all, to make sweet ice cream you can use it sugar or the honey.

Other types of fruit can also be added to the frozen banana base, such as i blueberries and the raspberries, but also peanut butter, caramel or even bits of avocado to color the ice cream green. You can also prepare the coffee ice creamby simply replacing milk with cold coffee.

homemade ice cream

And for those who just can't resist the call of ice cream aL chocolate? Here are some possibilities: you can add le banana to the ice cream chocolate chips, or add the ingredients to the recipe cocoa, but in this case you will have to add more liquid, about 5 grams of milk for each gram of cocoa.

A trick to improve consistency ice cream? Also freeze the cubed milk before blending!

Valentine's Day, Last Minute. The dinner menu which is prepared in 30 minutes – Italian Cuisine

The menu dedicated to latecomers who will argue with the clock even on the most romantic evening of the year. Here's how to fix your Valentine's dinner in half an hour!

According to the survey conducted on Instagram by Al.ta Cucina, this year 69% of Italians will celebrate Valentine's Day within the home by cooking Italian recipes (95%). Chocolates are confirmed as the perfect gift with 52% of preferences. But in this 69% of lovers ready to cook something unrepeatable for their partner, 4 out of 5 people don't know what to cook. And if they don't resolve the situation in the next few days, don't panic. Al.Ta cucina and Lagostina dedicated an aphrodisiac and intriguing menu to Valentine's Day, but above all very easy to make in just 30 minutes. The first course proposed is a saffron risotto with the addition of grated ginger to increase its aphrodisiac charge, the second onesquid salad and olives with yogurt sauce and mixed salad. Finally, a heat dark chocolate.

First: Saffron risotto

Ingredients

140 g Carnaroli rice, a sachet of saffron, ½ glass of white wine, 15 g butter, 40 g grated Parmesan cheese, 1/2 onion, 0.750 l of hot vegetable broth, extra virgin olive oil, salt to taste

Pepper to taste, Ginger to taste

Method

Put a drizzle of oil and add the finely chopped onion, brown gently. Add the rice, saffron, pour 750 ml of broth into the pot and close the lid, put the pot at maximum power and from the beginning of the hiss, reduce the heat source and cook for 10 minutes. After the cooking minutes, gradually vent the steam by lifting the valve to open the pan safely. Stir in the butter and Parmesan cheese, rest for a few minutes and serve with the grated ginger.

Second: Salad of squid and olives with yogurt sauce and mixed salad

Ingredients

400g fresh squid; 30g mixed salad; 30g whole yogurt; 20g extra virgin olive oil; Salt and Pepper To Taste; 2 bay leaves; 40g celery30g white onion; 1 dl white wine; 8g lemon juice; 120g Taggiasca olives

Method

Start by putting 1/2 liter of water in the pressure cooker, the wine, celery and onion cut into small pieces, bay leaf, cleaned and washed squid and a pinch of salt. Close and cook for 3 minutes from the start of the hiss. Open the pan and drain the squid. Pass them quickly in a hot non-stick pan, with a drizzle of extra virgin olive oil and brown them slightly. At the end add the Taggiasca olives, the small and tasty ones. Season the yogurt with the salt, pepper and lemon juice. Arrange the dish with the squid and place the mixed salad on top. Season with the yogurt sauce and a drizzle of extra virgin olive oil. To taste flavored with a minced black pepper to the reel. It is a difficult dish to combine with a wine, but you can think of a soft and fragrant wine like a new wine.

Dessert: Dark chocolate

Ingredients

40 g of dark chocolate, 40 g of butter, 1 egg + 1 yolk, 2 x 20 g of sugar, 15 g of flour, 8 g of cornstarch ®

Method

Remove 4 squares of chocolate and melt the rest with the butter in a water bath. Mix the yolks and 20 g of sugar well with a whisk for 5 minutes. When the mixture has become whiter, gently add the flour and Maïzena® by sieving them. Add the melted chocolate-butter mixture. Beat the egg whites until stiff and then add the remaining 20 g of sugar. Gently incorporate the egg whites into the mixture and divide into 4 molds (2/3). Insert a piece of chocolate in the center of the mixture. Place the bowls in the basket. Pour 75 cl of water on the bottom of the pressure cooker, arrange the tripod and the basket. To close. Leave to cook for 8 minutes, from when the pan comes under pressure. Remove the hot fondants from the oven.

3 Christmas starters ready in 30 minutes – Italian Cuisine

Shrimp bruschetta, Duse cucumber, meatball salad and stuffed anchovies, four Christmas appetizers to prepare in 30 minutes

Time is running out, there is little left and guests are about to arrive. Is it a scene you've already been familiar with just on Christmas Eve? No fear! Here are four quick and easy-to-prepare proposals for Christmas starters in half an hour It takes 30 minutes to present yourself at the table with an intriguing and suitable proposal to stimulate the appetite for the most important dinner of the year.

Christmas appetizers: bruschetta with thyme with lemon and scampi

Half an hour and no idea about Christmas starters? The prawn bruschetta will make everyone happy. For four people they serve 150 g of homemade bread, 110 g spring onions, 8 shelled lobster tails, a ripe tomato, a bunch of thyme, acacia honey, lemon, extra virgin olive oil, salt to taste. Let's start right away heating bread slices for 5 minutes at 170 degrees on a baking sheet lined with baking paper. We hull the onions keeping the green part and then slicing them into slices: brown them in a little oil for about a minute, lower the heat, add a teaspoon of thyme leaves, grated lemon zest, a teaspoon of honey. Cooking must continue for a maximum of three minutes. After slicing it into four wedges, the tomato must be rubbed on the slices of bread removed from the oven which, afterwards, we will have to salt and perfume with a grated lemon peel and the advanced thyme. We heat a veiled pan of extra virgin olive oil to burn only on one side the shelled prawn tails. Spread the onions on the slices of bread, finish with the prawns and serve on the table.

Stuffed anchovies of salvia elegans and pine nuts

For four people 150 g of pine nuts, 24 anchovies, 20 leaves of salvia elegans, 2 eggs, white wine, breadcrumbs, extra virgin olive oil, flour and salt are enough. After cleaning the anchovies, rinse them with white wine. Chop the sage with pine nuts, salt and 4 tablespoons of oil to obtain a not too fine mixture: all this will make up our filling. Pair the anchovies stuffing them, pass them in the flour, in the beaten eggs and in the breadcrumbs, press the breading and then fry them in abundant oil for about a minute on each side. After draining them on absorbent kitchen paper, serve them hot.

Salad zucchini and fish balls

Speed is the secret of this preparation which, for four people, requires 160 grams of fillets of sea bream, 150 g of courgette, 85 g of Greek yogurt, 800 g of mixed salad, butter, pancarrè, flour, lime, aromatic herbs, milk, extra virgin olive oil, salt and pepper to taste. After grilling the courgette cut into thin strips for 2 minutes per side, we wrap them around. We whisk the skinned sea bream fillets with 20 g of bread soaked with a tablespoon of milk and a pinch of salt: we obtain small balls to flour and cook in 10 g of butter for 3 minutes. Mix the yogurt with the zest and juice of half a lime, a tablespoon of oil and one of water, salt and pepper. We place the meatballs in the glasses alternating them with salad and zucchini, garnishing everything with the yogurt sauce and aromatic herbs and here is one of the most delicious Christmas appetizers of the buffet.

Cucumbers with Duse

Among the Christmas starters this certainly has the most theatrical name dedicated to Eleonora Duse. For four people, we need 500 g of cucumbers, 2 hard-boiled eggs, 2 salted anchovies, onion, mustard, fresh horseradish and white wine vinegar to taste. To begin, we must peel the cucumbers in alternate strips and cut them into logs about 4 centimeters each. With a knife, we dig them inside leaving a layer of pulp on the bottom which will serve as our basis. After having thrown them in boiling water slightly acidulated with vinegar (just a spoon), cook them for about 3 minutes after boiling. We clean the anchovies, wash them from the salt and then cut them in a very finely chopped with the knife along with a quarter of onion or a spring onion. We sieve the eggs, mix them with the beat and, together with a teaspoon of mustard, we get the filling. With this filling we make the cucumbers and then serve them garnished with grated horseradish and herb leaves.

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