Tag: Spoon

the spoon dessert ready in 10 minutes – Italian Cuisine


A recipe with few ingredients, quick and easy, for a fresh dessert to be enjoyed from snack to dinner

You can prepare a spoon dessert in just ten minutes? If the answer is the greek yogurt mousse, then absolutely yes. And if the result is also very good it is really worth trying.

The mousse allo Greek yogurt very reminiscent of the yogurt ice-cream but it is decidedly more frothy and delicate. You can serve it in tall cups or glasses and our advice is those of put them in the freezer for 10 minutes before pouring the mousse for keep it very cold and enjoy it to the fullest of taste.

mousse-the-greek-yogurt

Greek yogurt mousse, a recipe in 10 minutes

Ingredients

To prepare this quick dessert per spoon you will need: 150 ml of already cold fresh liquid cream, 40 g of powdered sugar, 150 g of Greek yogurt, 1 sheet of gelatin or isinglass.

Method

The first thing to do to prepare the Greek yogurt mousse is to soak the sheet in cold water jelly to soften it. Then, with the help of kitchen whips you need to whip the cream, gradually adding the icing sugar until you get a homogeneous compound and free of lumps.

At this point it is necessary add yogurt and continue to mix, using a spatula and always trying to go From the bottom to the top because it is the best way to incorporate the ingredients into the cream.

When the mixture is ready, take a spoonful and put it in a saucepan with the gelatin sheet properly squeezed, heat it on the stove until the gelatine did not melt (not a second more) and then pour it on the mousse with yogurt and cream mixing well with the spatula.

Let it all cool down a room temperature for 5 minutes and then put the Greek yogurt mousse in fridge for 30 minutes. With a teaspoon or a sac à poche then pour it into small glasses or bowls before bringing it to the table and fill it with what you like, starting with strawberries and berries.

Pasta and beans with spoon standing – Italian Cuisine


A traditional dish, so dense that you can plant a spoon in the middle. The secret of the perfect pasta and beans is this, and the recipe is that of the historic Trattoria Masuelli in Milan since 1921

The perfect pasta and beans is not a winter dish, but a summer one. Because the best borlotti beans are fresh ones and are harvested between July and October. You can also use dry ones, soaked in water, or canned ones, but the difference is felt. After all, pasta and beans is an art, a classic of Italian cuisine and a poor dish that unites the regions, from north to south. It must be dense, substantial, so much that it can hold a spoon upright. One of the historical places that still cook it like this is the Trattoria Masuelli in Milan, managed since 1921 by the Masuelli family now in its third generation. Masuelli is a historic shop in Italy, one of the restaurants of the Union of Good Recollection Restaurants, and often keeps it on paper – strictly "with a spoon upright".
Rustica, pasta and beans, however, in its simplicity is the result of the best ingredients and a couple of tricks: for example, whisk only half of the mixture, to have a creamy soup with still whole beans, and cook the pasta separately and add it to the last, because it maintains consistency.

Ingredients for 4 people

1 onion
2 celery sticks
1 bunch of basil
2 carrots
5 potatoes
400 g of fresh borlotti beans
100 ml of tomato sauce
200 g of maltagliati

Method

Clean and cut the celery, carrots and onion into small pieces. Brown. Add the beans and then the tomato puree, if necessary add a ladle of vegetable stock and cover with a lid. Add the coarsely chopped potatoes and cook for at least a couple of hours.

When the beans are cooked, blend half the mixture with a blender, add the whole beans set aside again, the basil leaves to taste. Season with salt and pepper to taste.

Cook the pasta separately halfway through cooking and finish it in the bean purée.

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Weighing without scale, here's how to do it with spoon and glass! – Italian Cuisine

Weighing without scale, here's how to do it with spoon and glass!


The scale in the kitchen is essential, but what if we don't have it available? Here's how to weigh the ingredients with spoons and glasses!

It may happen that you do not have the right tools in the kitchen and find yourself having to weigh without balance all kinds of ingredients: flour, milk, sugar, but also cocoa, oil, rice … How to do it? Nothing could be simpler! With a few tools that we all have at home, weighing without a scale is very easy. No more grams or milliliters, the units of measurement become one teaspoon, a spoon, one coffee cup from coffee or a glass.

However, weighing without a balance requires attention. First, a teaspoon of flour does not correspond to a teaspoon of sugar, in fact each ingredient has a different composition and a specific weight. For this we have collected below some of the most used ingredients in the kitchen, indicating for each the correspondence between grams, milliliters, spoons and glasses.
This method is also useful for converting units of measurement Angol-Saxon recipes, but remember: weighing without a scale is an excellent solution when there is no other choice, but – especially in pastry – the quantities are fundamental and it is therefore ideal to weigh them precisely.

How to weigh flour without a balance

A teaspoon of flour corresponds to 10 g
A spoonful of flour corresponds to 20 g
One cup corresponds to 35 g of flour
A cup of flour corresponds to 170 g
An average glass corresponds to 130 g of flour

Weigh the granulated sugar without balance

A teaspoon of granulated sugar corresponds to 5 g
A spoonful corresponds to 20 g of granulated sugar
One cup corresponds to 60 of granulated sugar
One cup corresponds to 250 g of granulated sugar
An average glass corresponds to 200 g of granulated sugar

How to weigh milk without a balance

One teaspoon corresponds to 6 g of milk
A spoonful corresponds to 12 g of milk
One cup corresponds to 60 of milk
One cup corresponds to 250 g of milk
An average glass corresponds to 220 g of milk

How to weigh potato starch without scale

One teaspoon corresponds to 8 g of starch
One spoonful corresponds to 20 g of starch
One cup corresponds to 120 g of starch
A medium glass corresponds to 100 g of starch

How to weigh without balance: cocoa or icing sugar

One teaspoon corresponds to 7 g of cocoa or powdered sugar
One spoonful corresponds to 15 g of cocoa or icing sugar
One cup corresponds to 120 g of cocoa or icing sugar
A medium glass corresponds to 100 g of cocoa or icing sugar

Weigh the cream without scale

One teaspoon corresponds to 6 g of fresh cream
A spoonful corresponds to 10 g of fresh cream
One cup corresponds to 60 of fresh cream
A medium glass corresponds to 220 g of fresh cream

How to weigh butter without a balance

One teaspoon corresponds to 7 g of butter
A spoonful corresponds to 15 g of butter

How to weigh without balance: oil

One teaspoon corresponds to 6 g of oil
A spoonful corresponds to 12 g of oil
A medium glass corresponds to 220 g of oil

How to weigh rice without a balance

One teaspoon corresponds to 9 g of rice
One spoonful corresponds to 20 g of rice
One cup corresponds to 80 of rice
A medium glass corresponds to 165 g of rice

These units of measure for weighing without scales are to be considered with a full glass or spoon and are indicative, as they are may vary slightly based on the size of the tools you have available.

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