Tag: super

Niko Romito's super biscuit from today in Milan – Italian Cuisine

From 5 December 2020 to 6 January 2021, in the beautiful residential area of Piazza Risorgimento in Milan, between Porta Venezia and Porta Romana, the Niko Laboratory Romito opens a window with many delicious news that the Chef presents in preview for Christmas 2020.

"Finally here we are" the chef tells us “The super biscuit is exactly how I wanted it: good, greedy and at the same time light and healthy. I believe that this simple biscuit and the whole line we are presenting today fully represent my idea of the evolution of the kitchen, of the whole kitchen. I have always seen simplicity as a point of arrival, as the understandable and recognizable result of processes of research, study, tests and a physiological alternation of failures and successes.

Simplicity is the great luxury of contemporary gastronomy, as I see it, luxury is eating a chocolate biscuit knowing that it is good for me, recognizing that taste that is sedimented in the memory of childhood, which refers to tradition and memories but which lives in the present updated by technology and innovation.

I like to define my research laboratory as the "scientific workshop" of my kitchens which become its creative expression.
The Niko Romito line that debuts today, certified organic and vegan, starts from the great classics of the Italian confectionery tradition: jam, chocolate cream, biscuits and fruit juices have always been the real stars of breakfasts and snacks for all of us and I wanted these products to act as standard gastronomic journey that has taste and health as its destination.

See you in Milan, in Piazza Risorgimento 3, where we opened a window in my workshop in Castel di Sangro, to bring a preview of the line to the city for this somewhat special Christmas. "

A temporary shop that becomes the Milanese showcase of Niko's research, pastry and bakery laboratory Romito which is based in the chef's headquarters in Abruzzo. For a month, a careful selection of new products together with the famous Panettone and PANDOLCE, the Chef's latest baked dessert, will be available for purchase in the shop in Piazza Risorgimento 3.

Super fast banana bread (with cup and microwave) – Italian Cuisine

How to make a simple and delicious banana cake in two minutes. Here is the basic recipe and some variations, from the vegan to the chocolate version

Prepare a portion of the cake in microwave in two minutes, using only one cup, is one of the things that gives the kitchen the greatest satisfaction. Try it!
They are called mug cake and are the cup cakes most popular on the web.
We want to offer you the banana version.

Banana bread in cup

The Banana Bread is the dessert par excellence based on bananas, better if a lot very ripe. It's also a great way to recycle them when they're black and dented.
It is a plum cake very moist and fragrant that can be enriched in many ways because bananas go well with chocolate, dried fruit and jams.
We want to offer you a super simplified version of the classic banana bread, to be prepared in the milk cup, the classic mug precisely, and to cook in the microwave.
No, if you are wondering, unfortunately it is not possible without a microwave!

Simple banana bread mug cake

Ingredients

1 tablespoon of melted butter
1 egg
1 tablespoon of milk
1 ripe banana
3 tablespoons of flour
2 tablespoons of brown sugar
1/2 teaspoon of baking powder
Cinnamon

Method

As a first step, melt the butter in the microwave inside the cup you will use.
Then add a chopped banana and mash it with a fork.
Always pour an egg, milk and then the powders into the cup and mix everything with a fork.
Cook the cake in the microwave for 2 minutes at the maximum temperature.
It will seem too soft at first, but let it cool for a few minutes and it will be perfect.
To decorate, sprinkle with icing sugar or serve with a dollop of whipped cream.

Banana bread in a vegan cup

Here is also one vegan version of the banana mug cake, which is also a lighter alternative to the classic recipe because there are no eggs.

Ingredients

1 ripe banana
1 tablespoon of peanut oil
4 tablespoons of flour 0
1 teaspoon of yeast
2 tablespoons of brown sugar
3 tablespoons of vegetable milk
Cinnamon

Method

Proceed as in the previous recipe, mixing first the liquid ingredients in the cup and then the powders.
Always cook for two minutes at the maximum temperature.

Banana bread mug cake with soft heart

For a super greedy variant that will make children go crazy, after mixing the mixture well, put a generous spoonful of hazelnut cream or jam and then cook.

Banana mug cake with chocolate

You can also add dark chocolate chips and bitter cocoa powder to the mix to turn your banana bread into a chocolate cake delicious and very fast.

Banana bread mug cake with berries

Did you know that you can add other fruit, besides bananas, to these cup cakes?
We suggest i berries, in particular raspberries or blueberries, which are very soft and therefore do not need to be cooked first and then release a wonderful pink and purple color into the dough.

Super Easy Cream Danish – Italian Cuisine

Sometimes we can make our life easier, especially in the kitchen! Here's how to prepare a delicious brioche for breakfast

Get to know the briosche "Danish“? It is a disc of orange-scented puff pastry filled with custard and raisins.

History of the wienerbrod

The famous Danish pastry sheet, called wienerbrod, has ancient origins and a beautiful history.
According to legend, its birth would be traced back to times of the Vikings.
Lot of Danish folk tales narrate that the pastry was born as a gift intended for the daughter of the chief of the tribe.
The warrior who brought the most beautiful brioche as a gift, and always in the shape of a flower, would have married the young woman.
Another story traces the origin of the recipe back to 1850, year of strike by Danish bakers which required to be paid in cash instead of room and board. Bakery owners then started hiring Austrian bakers who introduced the tradition of puff pastry and brioche of their country. Wienerbrod in fact means "Vienna bread".

The simplified recipe of the Danish

To simplify the whole process of the Danish pastry, which is actually more a leavened dough than a crumbly pastry, we suggest you try this quick version with puff pastry classical and the custard.
First, prepare the cream as per the traditional recipe of custard. You can flavor it with lemon or vanilla and you can make it more velvety by adding whipped cream when ready.
As for the base, instead, use a rectangular puff pastry and cut it into squares of the same size.
Leave some whole squares that will serve as the base of the brioche and for each whole square add two more squares with holes in the center with a smaller, square or round pastry cutter.
Then overlap the three sheets, the whole one and the two holes, brushing them between one layer and the other with melted butter.
Put the cream in the center, cold, and cook at 180 degrees for about 15 minutes.
In the oven i three overlapping layers of pastry they will grow creating a kind of frame around the cream filling.
Let it cool well and then add the raspberries and decorate everything with icing sugar.

Other easy ideas with the pastry

In the same way you can prepare delicious tartlets filled with fruit, without cream.
Always use a pastry base and overlap two other layers of the same size, but empty in the center.
Stuffed with apples or pears sliced, or with spreadable jam or cheese sweetened with honey or sugar and bake.
Always with the pastry and the cream you can make one amazing and very fast millefeuille.
Just divide two rectangles of dough in half until you get four sheets of the same size.
Bake them separately in the oven after having pricked them with a fork, brushed with melted butter and sprinkled with granulated sugar. Let them brown for 15 minutes at 180 ° in a static oven and once they are cold, gently lay them on top of each other after filling them with custard.