Tag: Sweet

Sweet Bread Braids – Italian Cuisine – Italian Cuisine

Sweet bread is even better if braided. Here is the tutorial to prepare it, step by step

A sweet braided bread and the techniques to prepare it. Our stylist Beatrice Prada had fun using her sourdough for the preparation of this recipe, a little complicated in the composition phase of the braids. But don't worry: Giandomenico Frassi has photographed every step to create a tutorial that leaves no room for doubt. Ready? Street!

The recipe for sweet bread braids

Ingredients:
500 gr 00 flour
100 gr mother yeast
150 gr butter
100 gr caster sugar
8 g salt
3 eggs
honey
lemon

Method:
Work the flour, sourdough, sugar, 1 tablespoon honey, soft pieces of butter in the mixer. Incorporate the eggs one at a time, salt and lemon zest. Work the mixture for a few minutes until it is homogeneous. Turn the mixture upside down on a pastry board and work it by hand for another five minutes. Form a ball and let it rest in a covered bowl for about 2 hours.

Knead quickly, divide the dough into eight portions all of roughly the same weight and create bigoli of about 2 cm in diameter, about 3 cm long to be braided four at a time. Start the weave as an example:

Continue with the weave again as shown below:

Tuck the ends under the braid like this:

Repeat everything with the second braid. Arrange them on a baking sheet lined with parchment paper and let rise for at least half an hour covered. Bake at 180 degrees for 30 minutes. Just out of the oven, still very hot, brush them with water and sugar syrup.

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Sweet cherry recipe in a pan – Italian Cuisine

Ingredients

250 g cherries
250 g milk
100 g flour
50 g fresh cream
3 eggs
2 tablespoons of brown sugar
a vanilla bean
baking powder
butter
salt

Duration: 45 min

Level: Easy

Dose: 4 people

For the pan-fried cherry cake recipe, beat the eggs with 2 tablespoons of brown sugar, milk and cream, the seeds of the vanilla bean and a pinch of salt; then incorporate the sieved flour with a teaspoon of yeast, mixing carefully because not
lumps form. Cut the cherries in half and pitted them and brown them for 2-3 minutes in a pan (diameter 22 cm) in a spoonful of sizzling butter, then add the egg mixture and bake at 180 ° C for 20-25 minutes, if the pan it is suitable for the oven. Otherwise, distribute the cherries in an ovenproof dish, add the egg mixture and bake. Serve the clafoutis lukewarm, complementing to taste with fresh cherries and cream (whip 200 g with a spoonful of icing sugar).

42 sweet and savory recipes (and an infusion) with cherries – Italian Cuisine

Cooked in wine, inside risotto, in desserts, but also to be eaten fresh. One leads to another, it's cherries!

Whether they are sweet or sour, tender or duracine, le cherries they are the most delicious fruit of the summer. Native of Western Asia, they are related to the distant rose.
Fresh and juicy, we brought many of them to the kitchen recipes to discover that even in the kitchen they do not betray their skills and with a few touches they turn creams and cakes into desserts full of temptations.

42 recipes with cherries … will they be enough?

You did not imagine that cherries could be like this versatile? We tried them in many dishes, sweet and savory. Ice cream with cherries, but also cherry strudel, in addition to the more classic tarts, cakes and savarin. But then our kitchen in the editorial office started cooking with creative seconds and sweet / savory contrasts: roast pork and duck lend themselves well to be accompanied by cherry choutney and salads also enjoy this colorful presence and in season. Ready to try our recipes?

Seven curiosities about cherries

Fruit of the Prunus cerasus, sour cherry it is distinguished from cherry by its paler red color, the greater tenderness of the pulp and the acidic and slightly sweet taste.

Sweet cherry ripens on Prunus avium, originally from the Caucasus and widespread in Italy since prehistory, as evidenced by the stones found in Neolithic sites.

Also good fresh for those who love tartar, sour cherry gives the best in cooking: the heat and sugar mitigate the pungent side and make it more sweet.

THE biggest consumers (and producers) of sour cherries are the Germans: they have dedicated to them sweets, soups, sauces … and crops also along the streets.

In his "Great Dictionary of Cuisine", Dumas says that corns are of no culinary use. He forgot that it is the only variety that can be made in spirit.

Cherry was an extraordinary success in 16th century Europe. The varieties, after two centuries of studies and crops, they amounted to about a hundred.

According to aancient belief planting a cherry tree in your garden is good for your home and offering its fruits is like offering a sign of brotherhood and friendship.

The properties of cherries

Fruit is all right and beneficial properties are created in each fruit. Cherries are no different: to begin with cherries are rich in vitamin C and A. Then they contain folic acid, calcium, magnesium, potassium. They are purifying and diuretic and help prevent cellular aging.
How many to eat per day? It is enough a handful, twenty, without exaggerating because they are slightly laxative. Never throw kernels and peduncles. The former, washed and left to dry, can be used to fill small pads: heated, they can be used to calm light abdominal cramps. The peduncles, on the other hand, are used to make herbal teas.

Herbal tea with cherry stalks

Like? Boil a liter of water and then dip a handful of dried stalks of cherries; leave to infuse for approx 10 minutes and then drink. Useful to purify the kidneys and also in case of cystitis (combined with the right therapy, even antibiotics if the doctor recommends it).

Gordon Ramsay Recipes