Tag: strawberries

Fresh strawberry tart recipe – Italian cuisine reinvented by Gordon Ramsay

Fresh strawberry tart recipe

The strawberries they are one of the reasons why we love spring unquestionably. These fruits can be eaten in their simplicity, but also in many desserts in which they are the protagonists, like this one Strawberry pie.

The recipe for preparing this cake is simple: to make the basic of the tart we mixed butter, icing sugar, flour, egg whites and hard-boiled yolks, while for the stuffed we cut the strawberries into wedges and cooked them with butter, sugar and Grand Marnier.

Also try: Cream and strawberry tart, Hazelnut and strawberry tart, Tart with yogurt and strawberries, Strawberry and rhubarb tart with lime panna cotta, Tart with yogurt and strawberries, Cream and strawberry tart with amaretti shortcrust pastry, Strawberry and ricotta tart.

Why eat cheese and strawberries at Christmas? – Italian Cuisine

Why eat cheese and strawberries at Christmas?

Strawberries at Christmas? But only with Parmigiano Reggiano. Here is the combination to try (and give away) this year

Match cheese and strawberries, moreover a Christmas: it's not a gamble and we are ready to explain why.
In the life of each of us it has certainly already happened to taste cheeses together with jams and jams: a delicious combination which allows you to achieve the perfect balance between flavors, combining the flavor of cheese with the sweetness of fruit.
It is certainly not new to bring these two apparently incompatible ingredients to the table: it is increasingly widespread in fact serve the cheese with the fruit, whether it is for an appetizer, before dessert or as an original aperitif.

Obviously, all this is achieved by following some rules: fresh, soft and sweet cheeses will match perfectly with types of fruit with a very sour taste, such as citrus fruits; the more aged cheeses, with an intense aroma, give their best in combination with sweeter or more delicate fruit. And here comes the match to try Christmas 2020: Ferrari Cheeses is Blacksmiths join forces for a novelty able to amaze the taste during party dinners, but also the discarding of gifts. A special tasting package encloses a clove of Ferrari aged Parmigiano Reggiano aged over 40 months and a jar of whole strawberries in Fabbri syrup.

We are already used to combining strawberries with creamy cheeses for the preparation of desserts, such as cheesecake, but the unprecedented encounter between the flavors and textures proposed by this new couple is absolutely #To taste.
Ferrari Parmigiano Reggiano, thanks to his long seasoning, has a savory, intense and slightly spicy taste, which goes perfectly with strawberries. And there is no need to wait for spring to be able to enjoy them at their best: the latter are in fact processed in high quality syrup according to the traditional Fabbri recipe (that of the famous black cherries), to allow you to keep one of the most loved fruits throughout the year, to be enjoyed even at Christmas!

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Scones recipe with coconut cream and strawberries – Italian Cuisine

Scones recipe with coconut cream and strawberries

  • 450 g 00 flour
  • 140 g whole milk
  • 120 g butter
  • 100 g eggs (2 small)
  • 30 g brown sugar
  • 16 g baking powder
  • salt
  • 200 g coconut milk
  • 200 g fresh cream
  • 70 g caster sugar
  • 35 g corn starch
  • 20 g grated coconut

Jumbled up the flour with the yeast and a pinch of salt, then dip it in the very cold butter to obtain a sandy mixture (you can also prepare it in the blender).
Add the cold eggs, the brown sugar and finally the milk by pouring it in a thread and continuing to knead or whisk until everything is well mixed.
Knead the mixture for 1 minute on the floured surface giving it a rectangular, tile shape; wrap it in plastic wrap and leave it to rest in the fridge for 1 hour.
Roll out then the dough 3 cm thick and, with a 6 cm diameter pasta cutter ring, cut 12 discs. Place them in a baking tray lined with parchment paper and bake them in the static oven at 175 ° C for about 15 minutes or until they are lightly browned.

Heat coconut milk with grated coconut.
Jumbled up sugar and cornstarch and dilute them with cream; stirring constantly add the hot coconut milk and bring back to the heat until the cream thickens. At the first boil, transfer it to a bowl, cover it with plastic wrap and let it cool, stirring often. (Prepare the cream while the dough is resting).
Open in half the scones, lukewarm, and stuff them with the coconut cream, topping with wild strawberries and garnished with strawberries and a sprinkling of grated coconut.

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