Tag: spiced

Spiced carrot terrine recipe – Italian Cuisine

Ingredients

1 kg carrots
400 g fresh cream
200 g boiled chickpeas
5 eggs
lemon
turmeric powder
cumin powder
curry
saffron
parsley
extra virgin olive oil
salt
pepper

Duration: 1 h 30 min

Level: Middle

Dose: 8 people

Peel carrots; cut one into ribbons and the other into elongated washers about 2 mm thick.
Blanch slice the carrots in salted water for 3-4 minutes, then dip them in ice water and dry them on kitchen paper.
beat eggs with cream and mix 1 teaspoon curry, 1/2 teaspoon cumin, 1 sachet of saffron, a pinch of salt and a mince of pepper.
Grease a bowl of oil (26 × 10 cm, h 7 cm), cover it with a food film making it overflow and arrange the carrot slices in layers; pour over the cream and egg mixture and close with plastic wrap.
Bake the bowl in a bain-marie oven at 180 ° C for 1 hour.
Prepare a sauce by blending the boiled chickpeas with 100 g of water, 1/2 lemon juice, 2 tablespoons of oil, 1 teaspoon of turmeric, a pinch of salt and ground pepper.
Garnish the terrine with carrots in strips and parsley leaves and accompany it with the chickpea sauce.

Recipe Spiced tart with pears – Italian Cuisine

Ingredients FOR PASTA PASTA

175 g flour 00
120 g caster sugar
120 g butter
50 g almond flour
5 g baking powder
1 eggs

Ingredients FOR THE FILLING AND TO COMPLETE

1 kg mixed pears
70 g sliced almonds
50 g brown sugar
1 lemon
butter
milk
nutmeg
cardamom

Duration: 1 h 30 min

Level: Middle

Dose: 6-8 people

FOR THE PASTA PASTA
work the butter, soft, with the sugar, then add the egg and finally the two flours and the yeast; knead, collect the pastry in a loaf and let it rest, wrapped in plastic wrap, in the refrigerator for about 30 minutes.

FOR THE FILLING AND TO COMPLETE
Peel pears and cut them into pieces. Melt 30 g of butter in a pan with brown sugar and 3-4 chopped cardamom seeds; when the sugar begins to caramelise add the pears and a little grated nutmeg; after a couple of minutes add the zest and lemon juice and cook for 5 minutes. Out of the fire also add 50 g of sliced almonds.
Grease and flour a cake tin (ø 23 cm, h 2 cm). Divide shortcrust pastry into 2 equal parts and roll them, obtaining 2 sheets of about 2 mm thick.
Coated the cake pan with a first sheet, trimming the overflowing dough; distribute the pears and seal the tart with the other sheet. Brush the surface of the cake with a little milk, sprinkle it with a little brown sugar and the sliced almonds and bake at 180 ° C for about 40 minutes.

Recipe Crunchy bundles with spiced chickpea cream – Italian Cuisine

Ingredients

450 g boiled chickpeas
300 g trumpet zucchini
300 g Greek yogurt
50 g rocket
10 pcs yellow cherry tomatoes
8 pcs of phyllo dough sheets
2 pcs cardamom pods
1 pc spring onion
cumin powder
coriander powder
mint
lemon
garlic
tomato concentrate
peanut oil
extra virgin olive oil
salt
pepper

Duration: 1 h 15 min

Level: Middle

Dose: 8 people

For the recipe of crispy bundles with spiced chickpea cream, slice the onion and brown it in a casserole with 1/2 clove of garlic and a drizzle of extra virgin olive oil. After 2 minutes add the chickpeas and let them cook for 1 minute. Add 1 tablespoon of tomato paste, 1 glass of water, 1 teaspoon of cumin, 1 of coriander and the crushed seeds of 2 cardamom pods. Cook for about 5 minutes: turn off when the water has dried well. Blend the chickpeas to obtain a thick cream. Process the filo pastry, one sheet at a time, keeping the others covered in the package to prevent them from drying out. Cut a sheet in half and fold each piece in half lengthwise. Place at the base of the strip 1 spoonful of chickpea cream and close the pasta in small packets, giving a triangular shape, with more turns. Moisten the last portion of dough with a little water to seal the triangle. Cut the trumpet courgettes into thin strips and season with extra virgin olive oil, salt and pepper; mix them with the rocket and the sliced cherry tomatoes. Prepare a sauce by mixing the yogurt with a dozen chopped mint leaves, salt, pepper, 2 tablespoons of extra virgin olive oil and the juice of 1 lemon. If desired, you can also flavor it with a piece of minced garlic. Fry the triangles in hot peanut oil and drain them on kitchen paper. Serve with the salad and the sauce.