Tag: velvet

Marbled red velvet donut – Recipe by – Italian cuisine reinvented by Gordon Ramsay

First, cream the butter with the sugar, then add the eggs 1 at a time, then half the flour sifted with the yeast.
Finally add the yogurt, salt, remaining flour and vanilla.

Divide the mixture into 2 bowls and add the food coloring to one of the 2.

Pour the mixture by spoonfuls into the buttered and floured mould, alternating red batter and normal batter, then mix lightly with a toothpick to obtain the marbled effect.
Then cook for approximately 40-45 minutes in a static oven preheated to 180°C, then remove from the oven and leave to cool completely.

Prepare the icing by combining egg white, icing sugar and lemon juice in a bowl and mixing until you obtain a fluid and homogeneous mixture.

Then pour the icing over the donut, letting it run a little along the edges.

The marbled red velvet donut is ready, all you have to do is decorate it with currants, let the icing dry and serve.

Soft red velvet tart – Italian Cuisine

Beat the eggs well with the sugar, you will need to obtain a light and fluffy mixture.
Add vanilla and coloring, then oil and sour cream, finally flour and salt.

Combine vinegar and baking soda in a separate bowl and add these to the mixture as well, then pour the mixture into the greased and floured mold and cook for about 30 minutes in a preheated static oven at 170 ° C.
Remove from the oven, unmold and let cool completely.

When the base is cold, prepare the mascapone frosting: simply whip the cold cream from the fridge with vanilla, sugar and mascarpone.

Put the frosting in a sac-à-poche and decorate the dessert to taste, then add the raspberries.

The soft red velvet tart is ready, keep it in the fridge (or in a cool place) until ready to serve.

Red lentil velvet cake – La Cucina Italiana – Italian Cuisine

The velvety red lentils is a quick and easy way to enjoy this legume. We have tried the basic recipe and the spicy velvety of Turkish red lentils

The color is that of the pumpkin, the consistency is that of the velvety. A hot and invigorating dish, Which will make even the most skeptical people appreciate the taste and all the nutritional properties of a particular vegetable that cooks at the speed of light: red lentils.

The recipe for velvety red lentils

Also said Egyptian lentils, they lend themselves well as base for tasty soups and velvety, since they tend to fall apart during cooking. They do not need to be soaked, just rinse them and cook them starting from cold water. They are delicious combined with turmeric, curry and pumpkin and, thanks to their red-orange color, make any dish inviting.
To prepare the basic version of velvety red lentils put an onion, a carrot and a chopped celery stick in a pan with a couple of tablespoons of oil. Fry lightly and add 200 g of red lentils, 4 glasses of water or vegetable stock and a bay leaf. Cook for 15-20 minutes until the lentils are tender, salt only now and blend with an immersion blender. If necessary, add more water or let it thicken over the heat until it reaches the desired consistency.
Vary the velvety adding chilli, rosemary, tomato or passata, le spices which you prefer or others vegetables, like potatoes, cauliflower, pumpkin.
Particularly famous is the so-called velvety red lentil soup: replace oil with ghee – an oriental clarified butter found in ethnic food or in organic shops – and use fresh ginger, paprika, cumin, mustard seeds, curry, black pepper, mint and lemon juice.

Characteristics of red lentils

Would be appropriate often consume legumes, but due to the rather long cooking times we tend to forget about these precious ones vegetable protein sources. Lentils, though, they cook quickly enough is they do not need to be soaked. The red lentils, that is peeled – ie deprived of the outer peel which is the richest part in cellulose – even more and, moreover, are more easily digestible: here they become particularly suitable for children of any age and are usually well tolerated even by those who suffer annoying gastrointestinal side effects.
Red lentils are low in fat and rich in iron and fiber, thus keeping glycemic peaks at bay, in short, they are also friends with diets.