Tag: Pudding

Christmas pudding with carrots and pandoro – Italian Cuisine

A classic English recipe with a heart of carrot flour and a very Italian pandoro topping. To be steamed for a light-hearted Christmas

It is always nice to be able to eat a sweet with a light heart, without guilt. Especially a Christmas. Usually the trick is to mix a fruit or vegetable with butter, sugar or chocolate, like in the chocolate and zucchini cake or the persimmon and cocoa pudding that has become very popular on Instagram. But the vegetable that goes best with sweet, rich in vitamin A and minerals, and even allows you to replace flour, is her: carrot. A Christmas recipe is therefore welcome that takes advantage of its sweetness and its qualities to allow us to bring to the table a greedy, but healthier dessert. Like this version of the classic English pudding, always steamed, but with a heart of carrot flour and fresh carrots. For a different Christmas than usual.

The carrot flour that makes everything easier

Carrot as an ingredient for desserts is normally used grated or blended, in small percentages and added to flour, for results that are often dry and not very satisfying. In this pudding instead it is the absolute protagonist, thanks to the pure organic carrot flour of The Magic Flours. Carrot flour is made with organically grown carrots, harvested, dried and ground. It is suitable for a vegetarian, vegan and gluten-free diet, it is rich in fiber, minerals and vitamins, essential for our body. It can be used for numerous recipes of the Italian gastronomic tradition, not just desserts, such as soups, fillings, and well-being doughs.

Ingredients for 6 people

150 grams of carrot flour
125 grams of finely grated carrots
200 grams of sugar
125 grams of grated potatoes
75 grams of raisins
100 grams of dehydrated red fruits
120 grams of butter
half a teaspoon of cinnamon
a pinch of nutmeg
a pinch of baking soda
a pandoro

Method

Mix raisins and red fruits in a bowl with two tablespoons of the carrot flour from the recipe. Meanwhile, in another bowl, mix the carrots, potatoes, flour and sugar. Uniform the dough well and then add the soft butter. When this is also absorbed, add the floured dried fruit and finish stirring. Then take a mold of the shape you prefer; a glass bowl is also fine as for zuccotto. Cut the pandoro into slices a little less than a centimeter thick and use them to cover the mold. Finally pour the mixture inside and get ready to cook it.

Cooking

You can choose between different methods: the simplest is to put the container in the steamer for 3 hours; otherwise, if you do not have a sufficiently large steamer, you can cook the whole mold in a bain-marie, either on a low flame, covering it with a lid, or in the oven at 120 degrees, making sure that the water reaches 2/3 of the height of the cake ; or in a steam oven, if you have it, at 120 degrees.
Once ready, turn the cake over onto a serving dish and serve it hot, decorating it to taste with powdered sugar, whipped cream or, as in the English tradition, with a sprig of holly.

Text by Jacopo Giavara and Margo Schachter

A special appetizer? Pumpkin pudding is the answer! – Italian Cuisine

Have you cooked pumpkin in all ways and in all dishes, but haven't tried this pudding recipe yet? Fix it now!

We offer you a new idea to bring the pumpkin, one of the best and most versatile vegetables of this period of the year. After lasagna, i tortelli is hummus, do not miss the recipe of pumpkin pudding, a delicious light and very inviting appetizer, thanks also to an accompanying sauce with cumin that will give an intriguing touch to this dish and will make you love it forever!

All the properties of pumpkin

With only 18 calories per 100 grams of fresh food, pumpkin is rich in fatty acids Omega 3, of vitamins and of beta-carotene, an antioxidant present in good quantities, from which vitamin A is synthesized. This substance also has power anti-inflammatory and protects the cardiocirculatory system. The pumpkin then has a large amount of potassium, useful for muscle well-being. The large amount of water then makes it a natural diuretic and laxative.

The recipe for pumpkin pudding

So let's see how to use this vegetable in an unusual recipe. To prepare the pumpkin pudding you will need:

Ingredients

400 g Mantuan pumpkin pulp, 200 g diced quince, 1/2 onion, 15 g gelatin sheets, 20 g desalted capers, cumin, extra virgin olive oil, salt, pepper.

Method

In a non-stick pan, brown the thinly sliced onion in a little oil. When it is golden, add the chopped pumpkin pulp and apples. Stir and cook for about 30 minutes, until they become a soft puree. Off the heat, add a pinch of cumin. Soak the gelatine sheets and when they are soaked, squeeze them and add them to the pumpkin pulp. Mix and blend to obtain a homogeneous cream. Grease a pudding mold, pour the pumpkin pulp and put in the fridge to cool for three hours. In a bowl, blend the capers with a drizzle of oil, a pinch of salt, pepper and a tablespoon of cumin. Once it is well emulsified, leave it aside and then put a teaspoon next to the slices of pudding you will serve.

An alternative to cumin sauce

If you don't like the taste of cumin, you can accompany your pumpkin pudding with one robiola sauce. This cheese it has a delicate taste that tastes of milk and a thick and creamy texture. You can prepare one bechamel to which you will add a little of this cheese with a soft and fragrant rind. Serve the sauce next to your pudding for an even richer appetizer.

In the tutorial some suggestions for a perfect dish

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Chestnut pudding for a sweet autumn – Italian Cuisine

You no longer know how to cook the chestnuts that you have collected in the woods in industrial quantities? Make it a pudding. that's how

The basket ofAutumn it is always full of goodness: pumpkin, pomegranates, persimmons and … chestnuts! Boiled, roasted, pureed, chestnuts are always good, with their sweet flavor and soft texture on the palate.

If in the past few weeks you have gone through the woods and have found a large quantity of them, so much so that you have left over and no longer know how to cook them, why not try them as the main ingredient of a pudding?

The pudding is a spoon dessert which usually makes everyone agree, both adults and children: this one based on chestnuts, accompanied by the strong flavor of dark chocolate, it will be a truly irresistible end of meal.

You want the recipe? You can find it below, step by step: in ours galleryinstead, some tricks to make the pudding even more delicious and for conservation, if by chance you don't finish it!

How to make chestnut pudding: the recipe

Ingredients

To make about 6 chestnut puddings, you will need: 1 kg of chestnuts, 500 g of whole milk, 50 g of sugar, 260 g of fresh liquid cream, 180 g of dark chocolate and 8 g of gelatine sheets.

Method

First, boil the chestnuts in a saucepan, covering it with the lid, for about half an hour. After the time has elapsed, check that they are cooked, then drain and keep them covered in a separate bowl. When they have cooled, peel them carefully, removing any tiny skins. Now cook them in a pan with milk over medium heat for about an hour. Stir often to make them flake. At the end, put the mixture in a vegetable mill and reduce it to a puree.
Meanwhile, soak the gelatine in cold water for at least 10 minutes and finely chop 150 grams of chocolate. Put the chestnut puree in a pan with the fresh cream and sugar and cook over low heat. After a few minutes, add the chocolate, let it melt and then with an immersion blender, blend everything to obtain a smooth and creamy mixture.
Now squeeze the gelatine, pour it into the mixture, let it melt, stirring with a whisk and turn off the heat. Take the molds and fill them with the help of a ladle. Let the puddings cool before placing them in the fridge for about 2 hours.
Before turning them out, use the remaining chocolate to garnish each pudding, grating it on top.

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