Tag: Prepare

Basil sorbet: how to prepare and serve it – Italian Cuisine

Basil sorbet: how to prepare and serve it


Basil sorbet is a fresh and light idea to surprise your guests

Basil sorbet is the green alternative to the classic lemon sorbet. It can be served at the end of a meal or even halfway to switch from one course to another and is ideal for cleaning the mouth and stimulating digestion.

The basil sorbet

The sorbet has a different consistency, is more dense and similar to an ice cream and less watery, but the ingredients are the same. The process only changes a little because everything is blended with an immersion blender instead of mixed. If you want to make the sorbet softer you can add a whipped egg white and the result will be very similar to a fruit ice cream.

The recipe for granita

Basil granita is made with fresh basil leaves. Choose small and soft (a bunch will suffice) and cook them in a saucepan with 100 gr of sugar and a little water. When the sugar is completely dissolved, remove the pan from the heat and add 250 ml of white wine. Let the mixture cool for 12 hours and then remove the leaves and add 2 tablespoons of lemon juice and a few finely chopped basil leaves.
Pour everything into a freezer container and leave to cool for about three hours, stirring every 30 minutes with a spoon to keep the mixture creamy.

Basil granita can be served alone or as an accompaniment to sweet and savory dishes.

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How to prepare baked eggplants – Italian Cuisine

How to prepare baked eggplants


Hot on a sandwich or with delicious slices of stringy cheese on top, these vegetables are ideal for a quick meal or a hearty snack

They go well with second courses of meat and fish, but they also make a great impression on their own. It's baked eggplant, easy and quick to prepare, also perfect to put cut into pieces in a nice sandwich, perhaps accompanied by a little fresh cheese.

Nutritional values ​​of aubergines

Originally from Asia, the aubergine came to Europe around 1500, spreading widely in Spain and Italy. The eggplant they few calories, low in fat, protein and glycids and few sugars. They are also fairly rich in vitamins of group B, C, folic acid, potassium, phosphorus, sodium and calcium, as well as boasting important diuretic properties.

Baked aubergines: the recipe

To prepare the baked eggplants, for four people, it is necessary to obtain four eggplants (the best variety is that Palermo), two cloves of garlic, a sprig of basil, as well as olive oil, salt and pepper as required. First, wash the aubergines and cut them in half vertically, then cut the pulp with diagonal cuts first in one direction and then in the other. Take a pan, grease it with oil and transfer the aubergines. Except, however, chopped garlic and basil and place everything in a bowl with plenty of olive oil. At this point distribute this dressing on the aubergines: if the oil is not enough to season the vegetables well, pour more on each aubergine. Add salt and pepper to taste and bake everything at 180 degrees for about half an hour. After this time, let the aubergines cool and at the end serve them on the table or put them on a fresh bun: in both cases it will be a success.

With cherry tomatoes or cheese

In addition to traditional preparation, recipes with baked eggplants can have numerous variants. For example, slices of freshly baked aubergines can also be added mozzarella or cheese, so as to dissolve them slightly. Another solution contemplates i Cherry tomatoes, cut into four and bake halfway through cooking with the aubergines to further give color to the dish. Or you can add a sprinkling of aubergines to the aubergines before baking them parmesan and some large sliced ​​tomatoes: the result will be a mouth-watering side dish.

We prepare the ice cream with condensed milk – Italian Cuisine

We prepare the ice cream with condensed milk


Making ice cream at home is possible even if you don't have an ice cream maker. As long as you use a "special" ingredient like condensed milk

You are passionate about homemade ice cream, but don't you have an ice cream maker? Try to prepare the ice cream with condensed milk: milk and sugar together, in a cream that will give the right consistency to your ice cream, without the need for an ice cream maker. A few minutes of preparation and then everything in the freezer for 4-8 hours and you will have a dessert made with fresh ingredients. Many can be prepared fruit ice cream, with bananas, peaches, apricots, melon and watermelon, for one snack healthy to give to children, or with chocolate and pistachios, for a fresh and delicious end of the meal. In ice cream with condensed milk procedure and proportions remain the same, only the ingredients change, which you will decide according to your tastes. Here are three recipes, suggested by Nestlè, which you can modify by adding dried fruit, chocolate chips or smarties, for a colorful result.

Ice cream with mango condensed milk

Dose for about 1 kg of ice cream: 400 ml of fresh whipping cream, a can of 397 g condensed milk, 2 well-ripe mangoes.

First of all peel the mangoes and cut them into small pieces. Put the mangoes and the condensed milk in a bowl and whisk until you get a homogeneous mixture. Whip the cream, first slowly and then faster with electric whips. Be careful not to overdo it, otherwise if the cream whips too much it becomes almost butter. Add it to the mango mixture, stirring gently. Pour all the cream into a bowl and leave rest in the freezer for 4 hours before consuming ice cream.

Chocolate ice cream

Dose for 6 people: 1 pack of 170 g of Nestlè condensed milk, 25 g of cocoa, 300 ml of fresh cream, 1 pinch of salt.

In a bowl mix the condensed milk with cocoa, mix well and then add a pinch of salt. Separately, with the electric whisk, whip the cream and then add it to the condensed milk and continue stirring with a spatula, from the bottom to the top. Pour the mixture into a metal container and let cool in the freezer for 6 hours.

Stracciatella ice cream

Dose for about 1 kg of ice cream: 1 pack of 397 g of Nestlè condensed milk, 500 ml of fresh cream, drops of dark chocolate to taste.

Whip the cream with the electric whisk and then add condensed milk, mixing with a spatula from the bottom upwards, without removing the mixture. Add the chocolate chips and pour everything into a metal container. Let stand in the freezer for 8 hours. Before serving, leave the ice cream at room temperature for five minutes.

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