Tag: Triple

Recipe Cold roast and triple eggplant – Italian Cuisine

Recipe Cold roast and triple eggplant


  • 900 g veal magatello
  • 2 long purple eggplants
  • a carrot
  • a stalk of celery
  • half onion
  • tahina (sesame cream)
  • garlic
  • lemon
  • mint
  • dry white wine
  • extra virgin olive oil
  • peanut oil
  • pepper
  • salt

For the cold roast and triple eggplant recipe, peel and chop the carrot, celery, onion, a clove of garlic and brown them in a saucepan with a spoonful of extra virgin olive oil and a pinch of salt; then wet with half a glass of wine, let it evaporate, add the meat and cover everything with cold water. Cook it for about an hour and 30 minutes over medium-low heat. Finally, let it cool for an hour.
For the aubergines: Wash the aubergines, divide them in half, cut the pulp and season with a pinch of salt and a drizzle of extra virgin olive oil. Bake at 200 ° C for 25-30 minutes. Then collect the pulp, keeping the skins.
Dry them in the oven at 180 ° C for about 15 minutes; cut them into lozenges and fry them in peanut oil for a few seconds. Drain them on kitchen paper and add salt.
Chop half the aubergine pulp and season with a few finely chopped mint leaves, a tablespoon of extra virgin olive oil and a pinch of salt. Blend the rest of the eggplant pulp with a tablespoon of tahini, 2 tablespoons of lemon, salt and pepper. Cut the roast into thin slices and serve with the two sauces, fried eggplant peels and Taggiasca olives to taste.

Recipe Triple cake with cream and red fruits – Italian Cuisine

Recipe Triple cake with cream and red fruits


  • 280 g flour 00
  • 280 g caster sugar
  • 160 g butter
  • 160 g milk
  • White chocolate
  • 80 g almond flour
  • 10 g baking powder for cakes
  • 4 eggs
  • lemon
  • salt
  • tangerine
  • Orange
  • 520 g mascarpone
  • 350 g fresh cream
  • 180 g honey
  • 7 g edible gelatine in sheets
  • Grand Marnier
  • star anise
  • fresh and dried fruit to taste
  • icing sugar

For the recipe of triple cake with cream and red fruits, melt the butter in a bain-marie, along with the chopped white chocolate. When it is completely melted, pour it into a bowl and mix in the cold milk. Whisk the eggs with the sugar, using the electric whisk, for 7-8 minutes, until they are frothy. Add the butter and chocolate mixture to the eggs; scented with the grated rind of a lemon, a mandarin and half an orange. Finally add the flour, baking powder and a pinch of salt. Mix with a whisk. Pour the mixture into three hinged molds (18 cm in diameter), lined with baking paper, then buttered and floured. Bake at 170 ° C for 30 minutes. Take the cakes out of the oven, turn them out and let them cool completely.
For the cream: Perfume 50 g of cream with 2-3 aniseed plates; leave to infuse for 15-20 minutes. Put the gelatine in water. Mix the mascarpone with honey and 4 tablespoons of Grand Marnier. Heat the cream with the anise stars, without boiling it. Strain it, then melt the squeezed jelly. Let it cool 2 minutes, then pour into the mascarpone. Whip up 300 g of cream and add them to the mascarpone.
To complete: Level the surface of the three cakes, cutting any swellings, so as to obtain three flat bases. Decorate two of them with the mascarpone cream and put them to rest in the refrigerator for 1 hour. Remove them from the fridge and overlap them. Also add the last cake, as a third layer. Decorate it with the remaining cream and fresh and dried fruit to taste. Sprinkle with icing sugar.

How to make bread

Ingredients

  • 500g white strong plain flour
  • 7g sachet easy-bake/fast-action yeast
  • 1 level teaspoon salt
  • 2 tbsp sunflower oil
  • Water spray

To make bread rolls:

  • Beaten egg, for glaze
  • Assorted toppings, eg, poppy or sesame seeds and salt flakes

With this simple step-by-step guide you’ll have a tasty and delicious homemade white loaf ready in moments. It only takes 40 mins to bake in the oven, and will fill your home with a warming smell you won’t be able to resist.

Triple tested in the Woman’s Weekly kitchen, this bread recipe is sure to impress. Perfect for beginners, the prep for this recipe tastes approximately 1hr 10 mins which includes time for the dough to rise.

This large loaf will produce between 10-12 slices depending on how thick you slice it and will last up to 1 month in the freezer so there’s no need for waste. Toast or just simply smother in butter, this tasty homemade bread is spongy on the inside and crisp and golden on the outside.

1

Step 1

Tip the flour into a bowl, add the yeast and salt and then stir. Now add the oil. Pour in 300g warm water — it’s more accurate to weigh the water than measure it in a jug.

2

Step 2

Mix to give a smooth dough, then turn the mixture out onto a lightly floured work surface and knead it by hand for 5-7 minutes. Alternatively, knead in a food mixer with a dough hook for about 5 mins. The dough should be smooth and elastic.

3

Step 3

Place the dough in an oiled bowl and cover with a clean tea towel. Leave the dough in a warm place for about 1 hour, or until it has doubled in size.

4

Step 4

Turn the dough out onto a lightly floured surface and knead it again briefly to ‘knock back’. Form it into an oval shape and place in the tin, pressing down into the corners using your knuckles.

5

Step 5

Dust the top with a little extra flour. Set oven to 220°C/425°F/Gas Mark 7, and put a solid baking sheet on the shelf below the one on which the bread will be baked.

6

Step 6

Leave the loaf to prove, until it rises above the level of the tin, then place it in the oven. Working quickly, so it doesn’t lose too much heat while the oven door is open, spray water onto the hot baking sheet underneath the loaf and around the loaf to create a steamy atmosphere. Bake the bread for 20 minutes.

7

Step 7

Reduce the oven temperature to 180°C/350°F/Gas Mark 4, and cook it for a further 20-30 mins, or, when the loaf is removed from the tin, the base sounds hollow when tapped. If it doesn’t, return the loaf (on a baking sheet) to the oven for 5-10 minutes, which will help to crisp the sides. Leave to cool on a wire rack.

8

Step 8

If you fancy making bread rolls instead use the same method above to make the dough and the divide the dough into 60g pieces.

9

Step 9

For a plain roll: roll dough into a ball, then hold in the palm of your hand and pull the edges in, repeating to give a smooth top. Place on a baking tray with the folds underneath.

For a small cob loaf: break off one third of the dough and shape both pieces into balls. Brush the larger ball with water and place the smaller one on top. Press a floured finger through the centre of both until it touches the baking tray.

To make a sausage shape: roll the dough with one hand, moving the hand up and down as you roll it, to lengthen it.

10

Step 10

For a bread knot: roll all the dough out into a long sausage shape and form into a loose knot.

For plaits: divide a piece of dough into three and roll each piece out into a sausage shape. Press three ends together then plait the pieces, pressing the other end together well.

Set the oven to 220°C/425°F/Gas Mark 7. After the rolls have proved, glaze with egg wash and then sprinkle over toppings, if you want. Bake for about 15-20 mins, or until the rolls sound hollow when their bases are tapped. Transfer to a wire rack to cool completely.

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