Brandywine Tomato 

Brandywine tomato (Lycopersicon lycopersicum): ancient American cultivar, potatoleaf, that is of the "leaf to potato" category. Large size, great taste. It is a steak tomato, along with the beefsteak the father of the family. Reproduced from original US seeds. Easy to cultivate will give you great satisfaction. Unmissable. Similar to pepper, very tasty fruits of medium size with irregular shape, intense red color tending to purple, excellent consistency, fine skin and little watery pulp, few seeds. Excellent in salads or for sauces, the plant is rustic and resists drought and disease. It prefers an open and sunny position with a soil capable of retaining moisture. Useful combinations: garlic, basil, carrots, cabbage, kohlrabi, chicory, cutting salads, lettuce, corn, mint, leeks, parsley, radishes, turnips, celeriac, spinach (basil improves taste, growth and repels insects and ants). Transplant: As soon as the seedling is manageable, it is transplanted into 8 cm jars to help the formation of good roots and is planted in late April-early May outdoors. In very warm areas, for a late harvest, you can plant outdoors in June. Distance: for family cultivation: between rows 60-90 cm, 45-60 cm on rows. Remove all the lateral shoots when they are 3 cm long, remove all the leaves under the lowest stage of fruits. It needs supports. It reaches a weight of gr.400/500.

Baked tomatoes simple side dish fast and tasty, an easy recipe to accompany any meat or fish dish, are prepared with fresh tomatoes, you can choose the ones you prefer and season with spices to taste, good oil, Parmesan and a little breadcrumbs, baked cherry tomatoes au gratin together with extra virgin olive oil, soften in the oven become juicy and tasty. A recipe for a side dish fast, cheap and that you can prepare in advance because if you enjoy them warm they are even better! Baked tomatoes are also excellent for seasoning bruschetta, canapés and also on focaccia, I give you a treat... lovers of first courses to me! If you season the spaghetti you will have a mouth-watering first course, in short, a simple recipe but that becomes a joker in the kitchen, and if they were to advance (I doubt it) you can keep them in a jar for a few days in the refrigerator and also freeze them in practical plastic trays and then put them directly in the oven, the recipe tomatoes au gratin in the oven is really tasty and ready in a short time. Let's see together how to make baked tomatoes with breadcrumbs!

And if you try them... let me know !

INGREDIENTS

1 kg San Marzano tomatoes (or those you prefer)

1 garlic clove

2 teaspoons Parmesan cheese

2 tablespoons breadcrumbs

oregano

extra virgin olive oil

salt

Method

Wash and dry the red tomatoes, cut them in half and put them on a baking sheet lined with parchment paper. Add salt, add the chopped garlic, breadcrumbs, Parmesan cheese and plenty of oregano. Add plenty of extra virgin olive oil and bake the tomatoes in a static oven at 200 degrees for about 20 minutes. I left them soft because I prefer them juicier but if you like them a little' drier and crispy, you can cook them for another 5 minutes with the grill. When the baked red tomatoes are ready, let them cool and add some fresh basil before enjoying them, they are fabulous!

VARIANTS AND TIPS

Baked tomatoes with parmesan and breadcrumbs can be revisited according to personal taste with spices to taste such as parsley, thyme, basil. You can choose the quality you prefer, such as cherry tomatoes, piccadilly or coppery tomatoes. You can use them to prepare spaghetti with baked tomatoes or on bruschetta or focaccia.

French toast 

The leaning tower of toasties are back! Roast pumpkin, lemon spinach, capsicum, provolone cheese, herb and garlic béchamel served with chimichurri sauce. French toast is a really delicious dish, perfect to make Sunday brunch unique or if we want to bring to the table a super delicious breakfast. The original recipe is super fast and includes a few ingredients that we can find in all supermarkets and at a low cost: bread in boxes, eggs, butter, milk. We can make savory or sweet French toast, the basic recipe does not change. Only the ingredients that will cover the toast must be changed. Let's fasten the aprons and discover in detail the traditional recipe.

The sweet French toast is a traditional American dessert, contrary to what it might seem from its name, a typical dish to prepare for a hearty breakfast or for a hearty brunch. To make them we follow the same recipe proposed above, it will be the ingredients we will use to garnish them to make the difference. Jam, nutella, maple syrup, honey and fresh fruit will be perfect to bring to the table delicious sweet French toast at the right point. A tip to make them even tastier? Sprinkle everything with lots of icing sugar!

INGREDIENTS

BREAD IN BOXES 4 slices

EGGS 4

MILK 150 ml

BUTTER 150 gr

SALT

PEPPER

PREPARATION

Inside a bowl, beat the eggs with milk, salt and pepper; Help yourself with a whisk to mix all the ingredients well. Take the slices of bread in boxes (one at a time) and dip them in the bowl with the eggs, leaving them to soak for a few moments. Pour a little butter into a non-stick pan and as soon as it melts brown the toast one minute per side (or at least until they take on a nice golden color and the desired crunchiness). Garnish the French toast with savory or sweet ingredients.

Strawberry vanilla tartlets

The Tartelline with strawberries are delicious pastries, typical of Italian pastry; the mignon version of the strawberry tart! They are made with a shortcrust pastry shell, then stuffed with custard and finally stuffed with wild strawberries or fresh strawberries in pieces! Unique goodness to be enjoyed in one bite just like the fruit baskets! 

After a series of experiments, I arrived at what I call the perfect recipe of strawberry tarts for taste, texture, shape! in short, result as in pastry! It is in fact an easy and also fast preparation! Making them at home will prove to be a much cheaper choice than those bought! Once I have made my tested bases of pastry and super simple cream; Just cover the molds for tarts or those for muffins, bake and finally assemble them! Just like the Chocolate Tarts, Cannoli, and Apple Tarts, also the Strawberry Tartlets are perfect as an end-of-meal dessert to keep in the fridge for evenings with friends, romantic dinners, parties and spring buffets; when fresh strawberries abound cheaply! but also for genuine snacks! Even children love them!

INGREDIENTS

Pastry

330 gr of flour + 1 teaspoon for the pastry board

165 gr of soft butter at room temperature (or 75 gr of seed oil)

1 whole egg (medium size)

2 egg yolks (small size)

130 gr caster sugar

1/2 teaspoon baking powder

grated rind of 1 lemon

1 teaspoon vanilla extract

1 pinch of salt

Lemon custard

200 gr of fresh whole milk

50 gr of fresh liquid cream (which you can replace with 40 gr of milk)

3 egg yolks

75 g sugar

15 gr of flour '00

10 g potato starch

grated rind of 1 small lemon

1 teaspoon vanilla extract

To complete

300 gr of wild strawberries or fresh strawberries

icing sugar to complete

PROCEDURE

First of all, prepare the pastry by whipping the soft butter (or seed oil) with sugar, salt and vanilla until you get a frothy cream; Finally add the eggs one at a time, always whipping with a whisk or planetary mixer at high speed until the mixture is creamy and compact. Add the flour in one fell swoop with the sifted baking powder; Compact with a spatula and then with your hands dusted with flour, kneading a little, the necessary to obtain a soft pastry dough that comes off the work surface. If necessary, add a sprinkling of flour. It must not attack. Then seal in plastic wrap and refrigerate for 2 hours to firm. If you want to see all the illustrated steps and useful tips, look at the article: Shortcrust pastry. Then prepare the cream. First of all, beat the egg yolks with sugar with an electric mixer for 3 minutes until the mixture is very swollen and fluffy. Add starch and flour while continuing to whip. The mixture must be velvety. Separately heat the milk and double cut lemon peel. When it comes to a boil, remove the peel and pour over the whipped eggs. Lower the heat slightly. Only when the milk pierces the eggs, turn the cream quickly and at the same time turn off the heat. Immediately pour the custard into a bowl, cover with plastic wrap and let cool. If you want to see the step by step procedure look at the article following the recipe indicated among the ingredients and the step by step procedure that you find in the article: Custard. When the pastry is ready, roll it out to a thickness of 3 mm. Then cut squares slightly larger than the molds and insert into the molds previously greased and floured. With your hands make the pastry adhere perfectly to the edges and scalloped creeks, cut off the excess dough: Finally prick the bottom with the tines of a fork and bake in a preheated oven at 180 °C for about 12 – 13 minutes, in the middle part of the oven. The shells are ready, when they slightly brown on the surface. Then take out of the oven and let cool for 10 minutes and turn them out by turning them upside down. Finally, only when they are cold, stuffed with custard, leaving the edge free: Then add the fresh, freshly washed strawberries in pieces with a damp cloth or wild strawberries! Sprinkle with icing sugar. Here are your strawberry tartlets ready to be served!

 

 

Chocolate Cake on Macaroon 

Among the many sweet variations of chocolate there are cakes: a temptation to discover and taste, with many different fillings, covering ganache, enriched with whipped cream, fruit, decorations, sugars and soft mousses. Today we will see together how to stuff a chocolate cake, what only the best recipes to prepare with dark chocolate and white chocolate, we will give you tips on how to stuff a cake to entice children even more * and how to bring to the table a spectacular birthday cake. The chocolate and cream birthday cake, for example, is among the best known and loved, and you can not fail to make it at least once in your life, especially for special occasions. Ready to go?

To fill a chocolate cake there are really many ideas, many different recipes that blend flavors that go well with chocolate. As we have already said, this special ingredient is the beating heart of many recipes, even the simplest, such as chocolate and berries mousse, whose realization consists of a few simple steps.

Whether it is summer or winter, whether you are alone or in company, with special friends or with your family, for every occasion there is the right recipe to discover and try. Tarts, covered and stuffed cakes, truffles, are just some of the delights that are made with this magical ingredient, even defined as "the food of the gods". There are many chocolate cake creams that you can use: chocolate ganache, hazelnut cream or gianduia cream. Depending on your preferences you can fill the preparation with a mixture based on dark chocolate, milk or to which hazelnut grains have been added.

Filling a cake with chocolate is a wonderful experience because not only the final result will repay you for the effort with a delicious and enveloping taste, but also the preparation of the cake will allow you to linger in a furtive taste of doughs, creams and garnishes.

With chocolate you can stuff a tart: a shortcrust shell, a filling composed of melted chocolate and cream, a garnish of fruit and mint and you're done. And you can't think of a chocolate cake without imagining a soft sponge cake, surrounded by a delicious ganache and stuffed with a velvety white chocolate cream that also comes in the form of white flakes for a decoration with an intense chromatic contrast, together with a chopped dried fruit.

In combination with chocolate you can also use jams and jams. What? Prepared, for example, a cocoa shortcrust pastry tart with a quick and easy recipe, and stuff it with a filling of chocolate cream and jam. Difficulty level? Absolutely minimal. To prepare the cake, put in a pot 300 ml of cream, 180 g of jam of your choice and bring to a boil over low heat; Out of the heat, add 230 g of chopped chocolate and 30 g of melted butter until the mixture has a soft and smooth consistency. Pour them over the cooked pastry shell and let cool. You can complete with a sauce prepared with 700 g of blackberries blended in a mixer with 1 teaspoon of lemon juice, 2 tablespoons of sugar and 1 tablespoon of Brandy. Strain the sauce through a strainer and use it to brush the blackberries with which you have decorated the tart.

And a chocolate donut, prepared with a simple and quick dough, is enriched with taste with a filling of mascarpone cream.

In the bowl of a planetary mixer whip 3 egg yolks with 250 g of sugar; add 250 g of flour 00; 120 ml of water; 120 ml of seed oil; 3 tablespoons of cocoa and 1 sachet of yeast. Pour everything into a donut mold and bake at 180°C.

Work 250 g of mascarpone with 1 tablespoon of icing sugar; Add 200 g of whipped cream until stiff and mix gently, from bottom to top so as not to disassemble it. Cut the donut and stuff it generously. Complete with a simple sprinkling of icing sugar and serve. To flavor the cream, you can add 1 cup of coffee while working the mascarpone.

You can use this cream to replace the diplomatic cream as a filling or to prepare the chocolate zeppole di San Giuseppe. To celebrate St. Joseph's Day, be inspired by the recipes of Italian gastronomy but leave some room for customization in the kitchen. Follow the process step by step, but fill the zeppole with chocolate cream. Finally, garnish with curls of fresh cream on which to place a black cherry in the center. But these are just some of the ideas to inspire you to fill your cakes that will never be too greedy.

Ingredients 

175 gr of cocoa shortbread

60 g melted butter

200 ml milk

300 ml fresh cream

200 gr of dark chocolate

30 gr of brown sugar

17 gr of cornstarch

40 ml whisky

2 egg yolks

cocoa

1 tablespoon icing sugar

Preparation

Put the coarsely chopped biscuits in the mixer with the melted butter and operate until the mixture is sandy. Distribute the crumbs on the bottom of an openable circle cake tin, crushing well with a spoon to compact the base. Put it in the refrigerator. Break up the chocolate and put it in a saucepan with milk and 125 ml of cream. Bring to a boil over low heat, stirring often. Turn off the heat when the chocolate mixture comes to a boil. In a bowl beat the egg yolks, sugar, cornstarch and whiskey, then pour the mixture into the saucepan with the chocolate. Turn on the dim and bring to a boil again, stirring constantly, and let the cream thicken for about 2 minutes from when it boils. Let it cool, then pour the mixture over the biscuit base. Let the cake cool for 1 hour at room temperature, then transfer it to the refrigerator overnight, or for at least 5/6 hours. At the time of serving, whip the remaining cream with 1 tablespoon of icing sugar and decorate the surface of the cake with a piping bag with the star nozzle. Sprinkle with cocoa and serve.

Burger de bœuf grillé Surf 'n Turf 

Surprenez vos convives avec ce délicieux Red Burger à la Surf and Turf ! Il s’agit d’une version économique du classique du steak house. Les hamburgers au bœuf maigre constituent une excellente source de protéines, de zinc et de vitamine B12 – sans parler de la saveur !

Ingrédients

2 c. à soupe (30 ml) de sauce à steak

1 petit oignon, finement haché

1 oeuf

¼ tasse (60 ml) d'aneth frais émincé, divisé

¼ c. à thé (1 ml) de sel

1 lb (500 g) de bœuf haché maigre

¼ tasse (60 ml) de chapelure sèche

Salsa aux crevettes

1 tasse (250 ml) de crevettes cuites, coquilles et queues enlevées, déveinées

3 radis, tranchés finement

2 c. à table (30 ml) CHAQUE mayonnaise et sauce cocktail aux fruits de mer

4 pains à hamburger

Garniture facultative : mayonnaise, aneth frais émincé, laitue

Préparation

Mélanger la sauce pour steak, l'oignon, l'œuf, 3 c. à table (45 ml) d'aneth frais et le sel dans un bol à l'aide d'une fourchette. Incorporer le bœuf et la chapelure. Former délicatement quatre galettes de 3/4 po (2 cm) d'épaisseur. Appuyez sur une fossette au centre de chaque galette. Disposer sur une assiette, couvrir et réfrigérer 15 minutes. Salsa aux crevettes : Pendant ce temps, hachez les crevettes. Mélanger les crevettes avec les radis, la mayonnaise, la sauce cocktail et le reste de l'aneth frais dans un bol. Couvrir et réfrigérer. Griller les galettes à feu moyen-vif dans un barbecue fermé et préchauffé pendant 10 à 14 minutes, en les retournant deux fois, jusqu'à ce qu'un thermomètre numérique à lecture instantanée inséré latéralement au centre de chaque galette indique 160 °F (71 °C). Si vous le souhaitez, étalez un peu de mayonnaise supplémentaire sur chaque petit pain et décorez d'aneth frais. Garnir de hamburgers et de laitue (le cas échéant). Garnir chacun de salsa aux crevettes.

Smoked salmon paired with grilled beef 

Grilled meat cooking is one of the oldest techniques used by man to make food edible, perhaps the oldest since the discovery of fire. Although since that moment in human history, man has equipped himself with increasingly sophisticated cooking techniques and tools, the coals, that smell of smoke, the flames, then as now, continue to exert its charm. Then the charm of the embers, its preparation and the conviviality created by the barbecue do the rest. 

A dish as simple as it is tasty, grilled salmon is a great classic among fish main courses because it is easy and quick to prepare. A few ingredients are enough to enhance the taste, but the result will be surprising. Grill it healthily with Grand Chef Evolution to keep it moist and succulent even after cooking. Grilled salmon is the easiest and fastest way to prepare this fish with undeniable beneficial properties for health, but which still gives great satisfaction to the palate. Its particularly tasty meats do not require elaborate cooking or excessive seasoning: salmon is a great soloist and does not need culinary virtuosity to express itself at its best. Just marinade, a key point of the recipe that, in addition to giving interesting aromas and enhancing the taste, allows you to protect the salmon during cooking, helping to keep the meat soft and juicy. Grand Chef Evolution takes care of the rest!

Firm and compact meats, pink color, soft texture and delicate taste: salmon is one of the most loved fish in the world, which everyone likes, even the little ones. Easy to find and, not least, to cook, it can be considered a real joker in the kitchen. But what are the best side dishes for salmon? Let's find out together! As for the side dishes to combine with salmon, remember that simplicity is often the trump card. The secret is to opt for a very simple preparation, which does not disturb the balance of the dish itself: boiled potatoes with parsley, mashed potatoes or a crunchy salad, based on curly endive and escarole, red radicchio and sugar loaf. When you say, less is more. 

Good, healthy, sustainable and so innovative that it was elected "Product of the Year 2022" for the Salmon category. And shameless because it dares combinations of unusual flavors and combines the goodness of the best Norwegian salmon with an ironic and captivating spirit. That's why MOWI salmon is an irresistible novelty. With Italian headquarters in Bologna and headquarters in the beautiful setting of Bergen, Norway, Mowi represents great dedication and respect for the sea and for the fish that inhabit it, so healthy, good and robust. All MOWI salmon are raised without antibiotics, fed without GMOs and have an excellent nutritional profile, rich in Omega-3, vitamins B12, E, D, minerals and iodine, thanks to a diet of only marine ingredients, specially designed by experts in the field. Eating quality fish is part of a proper diet and is advisable for a healthy lifestyle, combined with vegetables, fruits, whole grains and oilseeds.

Ingredients for 6 flans

150 g fresh

cream 50 g spreadable

cheese 40 g ready black sesame cream 

3 packs of smoked salmon MOWI SIGNATURE

3 eggs

1 egg white

verbena leaves 

lemon zest 

extra virgin olive oil

salt

pepper

For matcha tea sauce

200 g fresh cream 

1 teaspoon matcha tea powder

grated lemon zest

salt

Procedure

Heat the oven to 150 °C in static mode. To prepare the flan: blend the black sesame cream with 150 g of cream, fresh cheese, eggs, egg white, a large pinch of salt and pepper, until the mixture is soft. Pour 2 fingers of hot water into a baking tray or baking dish. Grease with oil 6 single-dose aluminum cups or small molds (about 6-7 cm in diameter), then cut out some parchment paper disks and cover the bottom (so it will be easier to unmold them), distribute the mixture inside and bake by placing the cups in the pan with water. Cook the flans for 35-37 minutes, until they are dry in the center (you can do the test with a toothpick). Remove the flans from the oven and let them cool in molds: they should be enjoyed warm or cold. To prepare the matcha tea sauce, blend 200 g of cream with matcha tea and a pinch of salt; Pour the sauce into a saucepan, add the grated zest of a lemon slice and bring to a boil, then turn off the heat immediately. Pour some matcha tea sauce into the plates, then turn out the flans and place them in the center, on top of the sauce. Embellish each flan by placing 2 slices of smoked salmon, a pinch of lemon zest and 2 vervain leaves on top. Decorate everything with dried beet powder: you buy ready-made in supermarkets, but if you do not find it you can omit it without affecting the goodness of the recipe.

How to prepare a succulent grilled beef sirloin, accompanied by a side dish of asparagus.

Ingredients

sirloin 200 g

extra virgin olive oil 2 l

rosemary 5 g

laurel 2 g

juniper berries 2 g

black peppercorns 3 g

lemon zest 10 g

poached garlic 20 g

For the side dish

boiled green asparagus 100 g

roasted potatoes 60 g

flavored extra virgin olive oil 1 spoon

Preparation

Place all in fresh ingredients in olive oil. Then pass in the microwave at full power until you see micro bubbles of air coming out of the aromas. Remove from oven and cover until cool. For use in cooking meat, keep at a constant temperature of 60-64°C. At this point, immerse the rib and bring to 56 ° C to the heart. Before serving, brown on a hot grill, fry top on in a pan, over high heat and without seasonings.

Meat on a skewer served with garden salad 

Meat skewers, perfect recipe for every barbecue, but also at home, for dinner, to vary from the usual slice. I love them and often compose them differently! I often prepare meat skewers in the oven or in a pan, using beef, chicken, pork, sausage or sausage, but I also like to prepare chicken skewers and I will reveal how to make them soft and tasty.

Generally, skewers of meat and vegetables are prepared, alternating the pieces of meat with vegetables: inevitable peppers, but also slices of onion, zucchini or cherry tomatoes. Then everyone can compose them according to their imagination, inserting in the spit what they prefer. Here is the recipe for meat skewers!

Ingredients

250 g beef

200 g chicken breast

200 g sausages

8 slices smoked bacon (finely chopped)

Half yellowpepper

Half red pepper

extra virgin olive oil

salt

Pepper

Preparation

Wash the peppers and cut them into flaps of approx. 2.5 cm, then squared: 12 pieces will be needed. First cut the beef into regular bites: you will need 8 pieces of approx. 30 grams each. Also make 8 pieces of chicken meat of approx. 25 grams. If you have chicken slices, you can cut strips and then roll up, forming a tidbit. Take a slice of thinly sliced bacon and wrap the chicken: in this way, the chicken will become tastier and will also remain softer. Cut the sausages to obtain 8 pieces of approx. 25 g (same thing if you use sausages). Instead of beef, or in addition, you can also insert pieces of bacon cut quite thick, the same size as peppers. Now that you have prepared all the ingredients, you can compose your own meat skewer. Take a skewer stick and skewer 1 piece of sausage, then the pepper, beef morsel (or thickly chopped bacon), bell pepper, chicken and again bell pepper, chicken, beef, pepper and close with sausage. You can also prepare meat skewers with other vegetables, including onion, zucchini in slices, cherry tomatoes. I love them only with peppers! I also often prepare chicken skewers, prepared with both chicken and turkey meat. In this case I leave the chicken natural, while the turkey I wrap it with a thin slice of bacon, to give more taste. In this case I use sausages instead of sausage (if you are from my part, use the Frankfurter) and I compose them like this: sausage, turkey, chicken, pepper, chicken, turkey, sausage and then two pieces of peppers at the ends. There are various ways to cook skewers: baked in a pan, but also grilled.

For cooking meat skewers in a pan, heat a little oil in a pan large enough to be able to contain them lying comfortably. Place the skewers inside and brown for a few minutes. Deglaze with half a glass of white wine and continue cooking, over moderate heat with lid, for 10-12 minutes, turning them halfway through cooking, until golden brown. Add salt and serve. For other cooking (oven, grill, griddle, barbecue), I advise you to prepare a marinade, a way that the skewers acquire flavor and remain soft. Prepare the marinade with 3 tablespoons of extra virgin olive oil, 100 ml of white wine, 1 sprig of rosemary and other aromas, if you have them available: 1 tablespoon of chopped parsley and 1 bay leaf. Arrange the skewers in a bowl together with the marinade, making them flavor well. Add a pinch of salt and a sprinkling of pepper and let the meat skewers marinate for 20 minutes. 

For baked meat skewers, preheat the static oven to 180°C. Drain the skewers and place them on a sheet of baking paper. Cover them with a sheet of aluminum foil and cook at 180°C for about 25 minutes, until golden brown, turning them once. You will see that in this way, your baked skewers will remain soft. For grilled skewers (or grilled or in the barbecue or grill), take the skewers, draining the excess marinade, and place them on the hot grill. Let them cook for about 20 minutes, turning them often and brushing them with marinade, to prevent them from drying out. Your meat skewers are ready! During the grills you can serve them with baked potatoes or with an excellent potato salad. You can also accompany them with various sauces, mayonnaise or mustard.

Note

Today I showed you how to prepare Meat Skewers and Chicken Skewers, but you can also prepare the same way the Pork or Veal Skewers. Also try the Shrimp Skewers, the Prosciutto and Melon Skewers and the Canapé Skewers, for a special appetizer!

 If you want you can enrich this recipe with other seasonal vegetables. Red onions will give a note of freshness; Choose 1 per diner, the size of the morsels, cut them in half and insert them among the other pieces of the skewer. Zucchini are also suitable, put 1 small one per person, cut it into slices about half a cm thick and as tall as morsels; Just be careful that they do not break when you skewer them with toothpicks. Then proceed as the recipe suggests.

Neapolitan pizza with arugula and burrata

Pizza time. Pizza with two tomatoes with rocket and burrata. A simple pizza made with burrata and rocket and enriched with a double tomato filling. The doses are for 4 round pizzas. 

Ingredients

100 g flour 

10 g sugar

3 g dry yeast

270 g water

12 g salt

20 g of EVO oil

durum wheat flour for final drafting

For the filling

peeled tomatoes

Cherry tomatoes

oregano

burrata

arugula

EVO oil, salt, pepper

Procedure

Let's start with the chariot. We coarsely knead all the ingredients to create the biga. The result will be a raw, dry and untied dough. Keep it in a closed container for 18 hours at room temperature of 18/20 degrees. Below the result. The next day in a planetary mixer we create refreshments. We combine the chariot with the flour, sugar, yeast and half the water. The duration of the refreshments will be about 20/25 minutes. The speed will be constant at number 2. After the first phase the dough will be well tied and soft. Now add a drop every 4/5 minutes the remaining water. Each time you will see the dough get wet and then dry. Before adding the last drop of water, add salt and oil and then absorb the last drop of water. The result will be a very elastic dough. Now roll out the dough and create the reinforcing folds. After the folds in a container to double the dough for 2 hours at room temperature. Once doubled the dough will be rich in bubbles and very gently place it on a lightly floured pastry board of durum wheat flour (this will not absorb into the dough). Divide the dough into 4 equal parts. Create further book bends the result will be a tight and elastic ball. Let rise in a lightly floured bowl of durum wheat flour both on the edges and on the surface of the dough itself for 1 hour and a half at room temperature with plastic wrap. Now the dough is ready to be spread gently. Roll out the first dough gently from the center to the outside creating the cornice. Roll out the dough gently into the pan and pour the tomato puree into the center. Drizzle of oil and bake at 250 °C (preheated) in the last low shelf, for 15/16 minutes. After the first time, place the pan in the oven on the highest shelf for another 2/3 minutes. Out of cooking, the fresh tomato cut into cubes and seasoned with oil, salt and oregano, rocket, burrata in the center. Season with pepper and a drizzle of olive oil.

 

Poulet chaud (hot chicken)

Que ne feront pas ces adorables pattes canadiennes avec de la sauce ? Bien sûr, la poutine, cette cousine canadienne d'autres aliments ivres riches en calories comme les frites au chili et au fromage ou une assiette poubelle, est assez connue de nos jours. Moins connu – même si je le connais maintenant et le sera bientôt – est le sandwich au poulet chaud, simple et réconfortant.

Qu'est-ce qu'un sandwich chaud au poulet ? C'est du poulet émincé assez simple sur du pain blanc beurré avec de la sauce et des pois verts. Je n’y ai pas beaucoup réfléchi avant de l’essayer. Les sandwichs devraient être quelque chose que vous pouvez prendre et manger avec vos mains, c'est la sagesse commune, et même si nous avons vraiment apprécié certains sandwichs ouverts ou ceux qui sont tellement chargés d'ingrédients qu'un couteau et une fourchette sont tout simplement la meilleure stratégie, nous au Tribunal ont encore tendance à mépriser ce qu'on appelle un sandwich, mais refusent de manger à l'improviste comme option.

Le sandwich défie également mes tentatives pour trouver son origine – ou peut-être que mon Google Fu est rouillé – mais il semble être un élément de menu courant dans les restaurants ou dîners familiaux de style familial de l'Est du Canada, ainsi que dans les maisons.

Le sandwich commence par du poulet cuit émincé. De nombreuses recettes nécessitent des restes ou un poulet rôti, mais si vous voulez vraiment que votre sauce brille, vous pouvez faire ce que j'ai fait : faire mijoter un poulet entier dans un litre de bouillon de poulet et suffisamment d'eau supplémentaire pour couvrir, avec des ingrédients comme du poulet concassé. poivre noir, feuille de laurier, oignon, carotte et céleri, jusqu'à ce que la viande se détache des os, puis retirez le poulet, laissez-le refroidir et râpez-le, en réservant le liquide pour faire la sauce et les petits pois.

Pour la sauce, j’ai utilisé cette recette, en utilisant mon liquide de pochage à la place du bouillon de bœuf (et oui, j’ai utilisé le ketchup demandé dans la recette, même si je ne me sentais pas bien). Cela a abouti à une sauce épaisse et savoureuse, bien plus que ce dont j'avais besoin pour ces sandwichs (même si j'ai trouvé une utilité pour le reste) ainsi qu'à un peu de liquide de pochage supplémentaire qui serait utilisé pour rehausser les petits pois.

Pour les petits pois, j'ai aimé l'idée ici de faire revenir de l'ail dans du beurre, de l'utiliser pour réchauffer les petits pois égouttés, puis de les finir avec un peu de poivre noir et un peu du liquide de pochage restant.

Et puis il était temps de préparer le sandwich. J'ai commencé avec un morceau de pain blanc beurré. J'ai utilisé du pain de boulangerie – rien d'extraordinaire, juste un simple pain blanc – mais je pense que vous pourriez opter pour quelque chose de beaucoup plus simple ici. Vous n’avez pas besoin de le griller, il suffit de beurrer un morceau de pain et de le mettre dans votre assiette. Couvrez le pain d'une bonne couche épaisse de votre poulet émincé poché. Versez un peu de sauce sur le poulet. Mettez la tranche supérieure de pain beurré et versez un peu de sauce dessus (la sauce doit recouvrir le sandwich et s'étaler sur votre assiette), puis répartissez une bonne cuillerée de petits pois sur le sandwich. C’est incroyable les associations que l’on peut faire, mais la première chose à laquelle j’ai pensé en mangeant ce sandwich était une tourte au poulet.

Le pain n’a pas vraiment cette texture de croûte à tarte croustillante, et les pois à eux seuls ne remplacent pas la gamme complète de légumes que vous obtenez dans une vraie tourte au pot, mais l’effet est similaire. C'est du poulet, des glucides et de la sauce. C’est simple, pas difficile, mais extrêmement satisfaisant. L’ami de mon fils de 9 ans était en visite le jour où je les ai préparés et n’aimait pas le look de cet étrange déjeuner que je servais. (Habituez-vous si vous comptez passer du temps avec mon enfant !) Mais après avoir pris une bouchée, il était à fond.

Et même après avoir préparé 5 de ces sandwichs, il me restait encore une tonne de poulet, de sauce et de petits pois. Que devais-je faire à part faire mijoter quelques légumes dans le liquide de braisage restant, mélanger le reste du poulet, des pois et de la sauce, et gratter encore davantage la démangeaison que ce sandwich avait déjà traitée ? Je vais être honnête : la tourte au pot était incroyable et bien plus satisfaisante que le sandwich. Mais j’ai quand même adoré le Hot Chicken. C’est beaucoup plus facile de faire qu’une tarte au pot et presque aussi bonne. Même si je n’ai pas grandi en les mangeant, c’est tout ce qu’une nourriture réconfortante devrait être : familière, riche en glucides et surtout délicieuse !

Bún Chả Cá

Bun chanh fish is a typical dish of the Central region of Vietnam. The fish after being processed into patties, along with vermicelli and other ingredients are the ingredients of a bowl of fish noodle soup. The main reason why fish cake noodles are more popular in Central Vietnam than in other regions is because almost this region has all kinds of delicious fish used to process into fish cakes such as: mackerel, cascade fish, termite fish, flying fish, barracuda. Fish ball noodles are often found in coastal provinces, as these regions are home to high fish catches. Fish ball noodles are prepared in many ways, sophisticated, mackerel can be used. Normally, omnivorous fish when eaten combined with raw vegetables create a fairly balanced dish in nutrition. Fish ball noodles provide a significant amount of nutrition: each bowl is about 400-500 calories, protein, amino acids. Plus, it contains less cholesterol and is rich in Vitamin A and Vitamin D. However, there are still concerns about the risk of harm to health in fish noodles when at the stage of making fish cakes, producers often use oil for frying to produce substances harmful to health, and at the preservation stage, the fish is easily rancid if not stored properly.

Being in the top 10 delicious dishes in Danang, fish cake noodles have their own unmistakable characteristics. This is a popular dish, quite full of flavors of the Central region. It can be called Da Nang fish cake noodle soup as a typical representative of a bowl of rich, naturally sweet noodles that everyone must try when visiting the beautiful coastal city. So what features does this dish have that is so attractive? Firstly, it is the appearance of the noodle bowl that looks extremely eye-catching. Almost the noodle bowls of Da Nang fish cake noodle shops are eye-catching orange and red. Often its color is created from pumpkin, tomatoes and bone fat. But each also uses some ingredients and recipes, so the colors are also slightly different. No matter when you order the noodles, the bowl of noodles is always hot, giving off a complex aroma. Along with that, the orange, yellow, green colors of cilantro onions and raw vegetables make the noodle bowl very attractive. The delicate sweetness of the broth with the sour and salty smell of flakes, a little finely chopped garlic combined with chewy noodles and delicious taste in each piece of fish patty. Make sure everyone who enjoys it remembers the taste forever.

 

Escarole and beans soup

The recipe for escarole and beans Neapolitan, a tasty soup in which the bitterness of vegetables is combined with the sweetness of cannellini beans, to be served hot, with croutons and chili. The escarole and beans Neapolitan style is one of the most famous Neapolitan comfort food, this hot and tasty peasant soup, with its invigorating power was ideal for warming up from the cold in autumn and winter. This poor recipe plays on the contrast of flavors between the bitter component of field vegetables and the sweetness of cannellini beans, which soften during cooking, until they almost blend into a cream. To give the final sprint to the dish you should not omit to add dried and crushed chili. A dish that is born vegan, made with the products of the earth; Once the protein intake of beans was very important because it was able to compensate for the possible lack of meat, much more expensive and therefore less affordable for everyone- A real single dish, also useful for using stale bread lying in the pantry with which you can make croutons to be served with soup. The escarole or endive is often confused with chicory (actually they are distant relatives), but the escarole is recognizable thanks to a rosette of rippling leaves to form a rather loose head and is harvested from autumn to spring, the taste is slightly bitter, like chicory, but less pungent. To make the soup even tastier you can serve it with toasted dry bread. Soup beans and escarole, tasty and nutritious, makes special even the coldest days. Cooking it is very simple, let's see how to prepare it.

INGREDIENTS

Escarole 500 g

Cannellini bean already boiled 200 g

Garlic 1 clove

Chili pepper

Salt

Extra virgin olive oil

Preparation

To prepare the recipe for escarole and beans Neapolitan style, first in a large pan, fry a clove of garlic and chili in oil. After a few minutes, and after washing them well, add the escarole, then cover with a lid to let them wither. After 5 minutes, add the beans, which you have previously boiled, then cook over low heat for about 30 minutes, season with salt. When the soup has the desired consistency, and the beans have partly flaked, you can turn off the heat, and serve.

 

Biscuit Parfait with Mascarpone and Nutella 

The Mascarpone and Nutella biscuit parfait is a summer sweet (but not only) easy and quick to make. We will need a few ingredients: Mascarpone, Cream, Biscuits and of course Nutella. It has a rectangular shape, so to prepare it I used a glass baking dish but also a plumcake mold will be fine. We can customize the Biscuit Parfait using precisely the type of Biscuits that we like best, or instead of mascarpone we can use ricotta. Let's see the Recipe!

Ingredients

250 g Petit biscuits (approx.)

Nutella

250 g Mascarpone

Chopped hazelnuts

250 g Sweetened cream

Preparation

Let's start the preparation of the Mascarpone and Nutella Biscuit Parfait by lining a plumcake mold or any similar rectangular container with plastic wrap, put it aside because we will need it later. Pour the Mascarpone and the Sweetened Cream into a large bowl, whip the ingredients using an electric mixer. Beat until you get a nice firm cream. Take back the lined mold and form a first layer of Dry Biscuits, add a few tablespoons of Cream and level it using the back of a spoon or a spatula, then add a few tablespoons of Nutella and level it too. Repeat the layers in this order until you finish the ingredients. Finish with a layer of well-leveled Nutella and decorate with a handful of chopped hazelnuts. Place the Mascarpone and Nutella Biscuit Parfait in the freezer for at least a few hours. Serve to taste.

Nutella parfait, a fresh and super good dessert 

The sprint recipe to prepare a magnificent dessert based on the famous chocolate and hazelnut cream. A wonder to be enjoyed at all times. It is carried out easily and with very simple and cheap ingredients to find. If you are looking for a fresh and super delicious dessert, perfect for summer, the Nutella Parfait is exactly for you. We can customize the Nutella Parfait in a thousand different ways: adding ingredients to the mixture, such as chocolate chips, chopped almonds and so on. Let's see the Recipe!

INGREDIENTS dose for 5 people

250 ml fresh cream for cakes Nutella 200 g

Digestive biscuits 5-6

milk to taste 

chopped hazelnuts to taste

PREPARATION 

To prepare your Nutella Parfait follow our sprint recipe. Start first by whipping the cake cream until stiff. To this we then incorporate all the dose of Nutella at our disposal. Now it is necessary to mix well, in order to obtain a nice chocolate cream – indeed, nutellous – that is beautiful, soft and homogeneous. We then place what is prepared in single-portion cups or in a small container. Of course, if you want a different result in quantity, you can double the portions of the necessary ingredients. Take the cookies digestive and immerse them completely in a container filled with milk. Use them to make the base for the semifreddos, which will then be composed with the Nutella cream as the main body, with a nice puree of further Nutella and with the hazelnut grains. Then refrigerate for about 5 hours on average. Remove your Nutella Parfait at the time of serving. And enjoy it at any time of the day you want, from morning to night.  

Semifreddo with tiramisù, the boost of coffee and the goodness of mascarpone

The tiramisù parfait is a very delicate dessert that combines the strength of the taste of coffee and the creaminess of mascarpone. Easy! Excellent on Sundays, great for breakfast or as an afternoon snack. The tiramisù parfait is a very simple and quick dessert that becomes a real moment of pleasure.

Ingredients

1 disc of biscuit dough

250 gr of mascarpone

100 gr of sugar

2 eggs

3 cups of coffee

1/2 sachet of vanillin

1 tablespoon cocoa

chocolate chips

Procedure

Let's start by preparing the cookie dough (follow our recipe) and put it in a 20 cm mold. We prepare the coffee and of course let it cool. Meanwhile, let's prepare the mascarpone mousse. What? We take a bowl and put the eggs and sugar inside. Add the vanillin and coffee and start whipping everything. We add the mascarpone and a tablespoon of cocoa and whip. The dough must be very firm, if it is not let it rest a little in the refrigerator, whip the cream and add it. We wet the biscuit dough with coffee in the mold or with a liqueur to taste. Take the mousse and sprinkle the biscuit dough, finally sprinkle with cocoa and if we like add chocolate chips. We put in the freezer for half an hour.

 

Strawberry and ricotta parfait

The strawberry and ricotta parfait is a perfect dessert for when a delicious meal. It is easily prepared with a biscuit base. Let's see together the ingredients and steps to prepare this dessert / ice cream. If you are looking for a fresh, easy and delicious dessert, the Strawberry and Ricotta Parfait is exactly for you! It is perfect for the warm season and can be enjoyed at any time of the day, from breakfast to after dinner. It is prepared using only three ingredients: strawberries, ricotta and sugar. We can customize the Strawberry and Ricotta Parfait by adding ingredients to the mixture, such as chocolate chips, a drop of liqueur or maybe dried fruit in pieces. The Strawberry and Ricotta Parfait can be kept in the freezer, even for several days. Let's see the Recipe!

INGREDIENTS dose for 6 people

100 gr of dry biscuits

100 gr of R icotta 

250 gr of Mascarpone

80 gr melted butter

2 tablespoons icing sugar

400 gr strawberries

1 tablespoon caster sugar

Preparation

To prepare this semifreddo you start by going to wash and then cut the strawberries into small pieces, leave some for the final decoration. The washed and cut strawberries are put in a saucepan with granulated sugar and cooked, over low heat, until they have become soft. At this point it is removed from the heat and allowed to cool. Meanwhile, finely chop the biscuits and mix them with melted butter. Cover with plastic wrap a cake mold not too large and pour into the mixture of biscuits and butter. Level well and refrigerate. Then you go to whip the ricotta with mascarpone and sifted icing sugar until you get a cream. To the mixture add the strawberries with the sugar now cold and after mixing well pour everything on the basis of biscuits and butter. Level with a spatula or with the back of a spoon and put in the freezer, until it has solidified well, better a whole night. Once ready to serve, remove from the freezer 10 minutes before and decorate with fresh strawberries cut into pieces and icing sugar.