Tag: Sweet

Tiles: sweet and savory recipes – Italian Cuisine

They are the best way to impress your guests at the table. Here are some recipes to make them

scenic as much as necessary and also very tasty. Let's talk about the tile, A preparation sweet or savory which has the characteristic shape of a tile because it is made inside one rectangular or square mold.

Jelly tile & Co.

The tile has a characteristic consistency soft, but compact.
You can prepare tiles with the ice cream, alternating a different taste after another in a uniform way. But the tiles made of are also excellent mousse, as long as the consistency of the mousse is very thick. We advise you in this case to use the food jelly, or vegetable, to maintain the structure.
A tile can also be made by alternating layers of sponge cake or pan-loaf or rice in layers of cream or mousse. You can also prepare an extraordinary tile of sun vegetables tying the layers with beaten eggs in the fresh cream.
A tile that really like children is that with i peas, while a tile worthy of the most elegant of occasions is those of Foie gras.

The right mold

It is called brick because it is prepared with a plumcake mold or in any case with one rectangular or square mold with fairly high edges, just like a brick in fact.
Obviously you can use the same mixture inside molds with different shapes, but to serve uniform slices we always suggest you opt for the more regular shape. The classic tile is elegant to take to the table. If it is sweet you can garnish it with fresh fruit, wafers or chocolate chips.
If it is salty you can put in the serving dish some ingredients that you used in the preparation, such as steamed vegetables, mushrooms or sautéed zucchini.

Recipes for sweet or savory tiles

We now offer you some of our tiles: prepare mushrooms, ricotta, broad beans, bacon, zucchini, cheese, but also lots of chocolate!

ideas from the first to the sweet – Italian Cuisine

If you have plenty of it, advanced by the last parties, use it cooking it in many dishes for a touch of crunchiness and fullness of flavor

For the holidays just passed you bought dried fruit at will that now has advanced and you do not know how to consume? If you think about it we are used to eating it at the end of the meal, accompanied by trays of tangerines or other fresh fruit, without considering that walnuts and hazelnuts, but also almonds and pistachios, I'm a super delicious ingredient to prepare first courses, main courses and above all desserts. They are combined with vegetable creams, fresh pasta and risottos such as white meats, fish and spoon desserts and not. What about the savory pies?

Dried fruits and unsaturated fats: a winning combination

They are perhaps the best known, omega 3 and omega 6, the so-called good fats, which are good for the heart, as well as having anti-aging properties inflammatory and antioxidants. The dried fruit is very rich, for this reason it would be good to introduce it in our diet, paying attention to the high calories it provides: 30 g per day is sufficient to fill up with nutrients, without guilt.

First courses, main courses and desserts: all with dried fruit

Dried fruit is a perfect combination for all preparations in the kitchen. It marries very well as a garnish for vegetable creams, gives a crispy touch to sauces of pasta and timbales and its grain enriches every taste risotto. Not to mention the combination with cdelicate arni of fish like those of a sea bass or sea bream, or, if you prefer, one veal or pork escalopes. It is perfect also combined with a cheese trolley, from the youngest to the most seasoned. And what about sweets? Tarts, spoon creams or soft cakes they are even more inviting, with the addition of walnuts, hazelnuts and similar. Among all, do not forget the very famous caprese, also perfect for those suffering from gluten intolerance, because it is devoid of flour. In each dish nuts, hazelnuts, pistachios and almonds (to name only the most common dried fruit) add one note crunch, in addition to making the flavors fuller and rounder.

Cooking with dried fruit: our recipes

In the tutorial, discover some more tips to use dried fruit

The gardener? Let's try it in sweet and sour! Here's how to do it – Italian Cuisine

It is the most delicate version of the original recipe and is perfect to serve as an appetizer for any occasion

There gardener It is the best way to preserve the vegetables of every period of the year, to be able to taste them intact in their taste and flavor even when they are no longer in season. Store the vegetables in vinegar It is one of the oldest methods to keep the aroma of each ingredient intact, a preparation that has come back into fashion in the last period! In this case, to prepare a sweet and sour salad, we combine it with vinegar sugar, to get a taste less pungent and more delicate, which can also please children. Once ready, you can use your own gardener like starter, to be served on toasted bread crostini, or to accompany a nice dish of mixed cold cuts or again with fish. If you are longing for cold dishes like rice salad, the hand made gardener is perfect to use like seasoning.

Spices and herbs for an extra touch

To enrich the taste of the sweet and sour salad, you can add some vinegar and sugar in the mixture of water spices or aromatic herbs among those that you like the most, which will give your starter a fuller flavor. They go well with vegetables nutmeg, cloves is cinnamon. But also fragrant herbs like basil, parsley, thyme, bay leaf and fennel. The aromatic herbs you can choose to add them fresh (if you have them), but also shallows: they will have a more intense aroma and aroma, so decrease the quantity.

The recipe of the sweet and sour gardener

Ingredients: 1 kg of mixed vegetables including courgettes, peppers, onions, carrots and celery, 120 g white wine vinegar, 70 ml of extra virgin olive oil, 120 g cane sugar, 2 cloves, a few juniper berries, 1 cinnamon stick, 1 bay leaf, a pinch of salt.

Method: wash the onions, sprinkle the courgettes, wash and cut into chunks. Peel the carrots and celery and slice them in strips, clean the peppers, removing the seeds and the white parts, wash them and cut into small pieces. In a saucepan bring to the boil the extra virgin olive oil with vinegar, sugar, juniper berries, cinnamon, bay leaf, cloves and salt. Add the onions, celery and carrots and blanch for four minutes. Then add the rest of the vegetables and cook for another three minutes, until they are cooked but still crisp. Remove from heat, drain with a skimmer and pour into the jars you have previously sterilized. Fill up to 1 cm from the edge with their cooking liquid, close the jars, turn them upside down and let them cool in this position, to obtain the vacuum. Once cold, check that the vacuum has formed (the lid must do the usual click-clack) and let rest in your sweet and sour vegetables a few weeks before consuming.

Gordon Ramsay Recipes