Subscribe via RSS

How to cut pineapple the right way: watch the video – Italian Cuisine


Cutting the pineapple will no longer be complicated with the help of La Scuola de la Cucina Italiana

Can you cut pineapple the right way?

Everyone keeps their secrets and their recipes in the kitchen, but there are some absolutely essential techniques. With i Dos & Don'ts let's examine some of the most common mistakes in the kitchen and we reveal how to solve them, thanks to the help of The School of Italian Cuisine.

Because pineapple is good

Pineapple is often identified as a food fat burning: it is its stem in particular to be rich in bromelain, a substance that helps digestion and improves the metabolism and the immune system, as well as having properties anti-inflammatory and to favor the reduction of the water retention.

Pineapple is an import fruit that we can find practically all the year, even if we usually associate it with summer, due to its high water content, mineral salts and its low fat content.
To understand if the pineapple is mature they are fundamental color is smell: it must not be green or brown, but must be characterized by yellow – orange nuances, and must give off its typical sweet scent.

How to cut pineapple

Pineapple can be used both in recipes desserts that salted, but the ideal is to consume it fresh. We can get some of them cubes for a fruit salad, cutting it as shown in the video. First of all, remove the leaves and the ends of the fruit. To avoid having to affect the peduncles one by one, make a cut deeper and remove them together with the peel. Cut the pineapple in half and remove the central part, harder and more difficult to chew.

Many other techniques and advice from our chefs await you at the cooking classes of La Scuola de la Cucina Italiana.

Tomato, mozzarella and basil salad

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

This traditional Italian salad – notice how the green, white and red colours of this salad are, patriotically, the same as the colours of the Italian national flag – is so simple to put together. But it looks fab and tastes even better, with the sensational flavours of the Mediterranean. Just the thing to enjoy with a pal on a hot summer’s day…

  • Serves: 2

  • Prep time: 10 mins

  • Total time: 10 mins

  • Skill level: Easy peasy

  • Costs: Cheap as chips

That’s goodtoknow

If you put a finger over the top of the bottles of balsamic vinegar and olive oil you can “dot the plate” to give it that professional look!

Ingredients

  • 6 small tomatoes
  • 125g pkt of mozzarella pearls, drained
  • A handful of fresh basil leaves
  • Sea salt and freshly ground black pepper
  • Balsamic vinegar, to serve
  • Extra virgin olive oil, to serve

Method

  1. Cut the tomatoes in half, and arrange on two plates with the mozzarella pearls and basil leaves.
  2. Season with sea salt and freshly ground black pepper.
  3. Drizzle with a little extra virgin olive oil and a splash of balsamic vinegar.

By Lucy Knox

Cooked this? Upload a picture to our Facebook page

Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Loved this recipe? Try these too!

Party food face-off

What do you head for first on the buffet table? Sausage rolls or cheese straws?

 60% 504 votes

 40% 504 votes

We’d like to let you know that this site uses cookies. Without them you may find this site does not work properly and many features may be unavailable. More information on what cookies are and the types of cookies we use can be found here

Fruity turkey stuffing

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

Make this delicious stuffing to cook inside the Woman’s Weekly’s roast turkey plus serve some stuffing balls on the side.

  • Serves: 8-10

  • Skill level: Easy peasy

  • Costs: Mid-price

That’s goodtoknow

This stuffing can be made the day before. If you prefer to cook it separately from the bird, pack the mixture into a baking dish and cook in the oven at Gas Mark 5 or 190°C for 20 mins, then cover with foil and cook for another 15 mins. Serve in slices.

Ingredients

  • 30g (1oz) butter
  • 1 large onion, peeled and finely diced
  • 2 sticks celery, diced
  • 1 butternut squash, peeled, deseeded and finely diced – use 500g/1lb for the stuffing and keep rest for a vegetable medley
  • 1 cooking apple, peeled and finely diced
  • 100g (3½oz) ready-to-eat prunes, chopped
  • 100g (3½oz) pecan nuts, toasted and roughly chopped
  • 2tbsp brandy or Marsala
  • 125g (4oz) coarse, day-old breadcrumbs
  • 4tbsp chopped fresh parsley
  • Salt and freshly ground black pepper

Method

  1. Melt the butter in a large frying pan, add the onion and cook for 3 mins. Add the celery and squash and cook, covered, for 10 mins, stirring occasionally, until the squash is softened. Use a potato masher to crush the vegetables, but not too smoothly. Spoon the mixture into a large bowl.
  2. Add the rest of the ingredients as you prepare them and mix well. Cool before using to stuff the turkey.
  3. Use about 500g (1lb) of stuffing for the neck end of the turkey and shape the rest into 16 stuffing balls. Put on a baking sheet (with some sausages in bacon) to cook later.

Cooked this? Upload a picture to our Facebook page

Nutritional information per portion

  • Calories 184(kcal)
  • Fat 10.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Loved this recipe? Try these too!

Today’s poll

What’s your budget to spend on food and drink for Christmas this year?

  • £151+ 27%
  • £101-£150 16%
  • £71-£100 12%
  • £51-£70 10%
  • £31-£50 9%
  • Less than £30 10%
  • I don’t know yet 5%
  • I’m not setting a budget 11%

Thanks, your vote has been counted!

We’d like to let you know that this site uses cookies. Without them you may find this site does not work properly and many features may be unavailable. More information on what cookies are and the types of cookies we use can be found here