Tag: Red

Recipe Triple cake with cream and red fruits – Italian Cuisine

Ingredients For the cake

280 g flour 00
280 g caster sugar
160 g butter
160 g milk
White chocolate
80 g almond flour
10 g baking powder for cakes
4 eggs
lemon
salt
tangerine
Orange

Ingredients For the cream

520 g mascarpone
350 g fresh cream
180 g honey
7 g edible gelatine in sheets
Grand Marnier
star anise

Ingredients To complete

fresh and dried fruit to taste
icing sugar

Duration: 2 h 30 min

Level: Middle

Dose: 12 people

For the recipe of triple cake with cream and red fruits, melt the butter in a bain-marie, along with the chopped white chocolate. When it is completely melted, pour it into a bowl and mix in the cold milk. Whisk the eggs with the sugar, using the electric whisk, for 7-8 minutes, until they are frothy. Add the butter and chocolate mixture to the eggs; scented with the grated rind of a lemon, a mandarin and half an orange. Finally add the flour, baking powder and a pinch of salt. Mix with a whisk. Pour the mixture into three hinged molds (18 cm in diameter), lined with baking paper, then buttered and floured. Bake at 170 ° C for 30 minutes. Take the cakes out of the oven, turn them out and let them cool completely.
For the cream: Perfume 50 g of cream with 2-3 aniseed plates; leave to infuse for 15-20 minutes. Put the gelatine in water. Mix the mascarpone with honey and 4 tablespoons of Grand Marnier. Heat the cream with the anise stars, without boiling it. Strain it, then melt the squeezed jelly. Let it cool 2 minutes, then pour into the mascarpone. Whip up 300 g of cream and add them to the mascarpone.
To complete: Level the surface of the three cakes, cutting any swellings, so as to obtain three flat bases. Decorate two of them with the mascarpone cream and put them to rest in the refrigerator for 1 hour. Remove them from the fridge and overlap them. Also add the last cake, as a third layer. Decorate it with the remaining cream and fresh and dried fruit to taste. Sprinkle with icing sugar.

Recipe Sole with butter, truffle, sprouts and red apple – Italian Cuisine

Ingredients

20 g black truffle
4 pcs sole
1 pc red apple
butter
flour
White wine
lemon
vegetable broth
salt
160 g Brussels sprouts

Duration: 1 h

Level: Middle

Dose: 4 people

For the recipe of sole in butter, truffle, sprouts and red apple, peel the sole and clean it: cut the pinnette with the scissors on the sides and remove the entrails. Cook them in a large pan with a knob of butter, two at a time, for 4 minutes on each side, turning them often and sprinkling them with butter. Once the first two are cooked, remove them from the pan, change the butter, cook the others in the same way and also remove from the pan. Pour the butter on the sole and keep it warm.
Sprinkle the pan with the flour with the cooking liquid, sprinkle with white wine, add 1 ladle of broth, salt and the juice of 1/2 lemon. Cook for 5-6 minutes from the boil, obtaining a sauce. Add the finely chopped truffle.
Peel the sprouts and cut them in half; boil them in boiling salted water for 5 minutes and drain them. Sauté in a pan with a piece of butter and a red apple cut into pieces, with the peel. Serve the sole with the sauce, accompanied with the side of cabbage and apple.

Red lentil velvet cake – La Cucina Italiana – Italian Cuisine

The velvety red lentils is a quick and easy way to enjoy this legume. We have tried the basic recipe and the spicy velvety of Turkish red lentils

The color is that of the pumpkin, the consistency is that of the velvety. A hot and invigorating dish, Which will make even the most skeptical people appreciate the taste and all the nutritional properties of a particular vegetable that cooks at the speed of light: red lentils.

The recipe for velvety red lentils

Also said Egyptian lentils, they lend themselves well as base for tasty soups and velvety, since they tend to fall apart during cooking. They do not need to be soaked, just rinse them and cook them starting from cold water. They are delicious combined with turmeric, curry and pumpkin and, thanks to their red-orange color, make any dish inviting.
To prepare the basic version of velvety red lentils put an onion, a carrot and a chopped celery stick in a pan with a couple of tablespoons of oil. Fry lightly and add 200 g of red lentils, 4 glasses of water or vegetable stock and a bay leaf. Cook for 15-20 minutes until the lentils are tender, salt only now and blend with an immersion blender. If necessary, add more water or let it thicken over the heat until it reaches the desired consistency.
Vary the velvety adding chilli, rosemary, tomato or passata, le spices which you prefer or others vegetables, like potatoes, cauliflower, pumpkin.
Particularly famous is the so-called velvety red lentil soup: replace oil with ghee – an oriental clarified butter found in ethnic food or in organic shops – and use fresh ginger, paprika, cumin, mustard seeds, curry, black pepper, mint and lemon juice.

Characteristics of red lentils

Would be appropriate often consume legumes, but due to the rather long cooking times we tend to forget about these precious ones vegetable protein sources. Lentils, though, they cook quickly enough is they do not need to be soaked. The red lentils, that is peeled – ie deprived of the outer peel which is the richest part in cellulose – even more and, moreover, are more easily digestible: here they become particularly suitable for children of any age and are usually well tolerated even by those who suffer annoying gastrointestinal side effects.
Red lentils are low in fat and rich in iron and fiber, thus keeping glycemic peaks at bay, in short, they are also friends with diets.