Tag: Sauerkraut

Chocolate salami cake – Yet another food blog – Gordon Ramsay’s version

Chocolate salami cake - Yet another food blog


With this Chocolate salami cake, the iconic pantry-emptying recipe changes shape and dress, becoming even more elegant and irresistible. And it turns into small, single-portioned tastings with an anti-waste soul.

Chocolate salami is one of the most loved sweet and no-cook recipes prepared at home, but have you ever tasted it in the form of a single-portion cake? This silicone mold for mini bundt cakes does the magic (you can find a similar one here*), to be brushed with a little melted chocolate to make the external surface even smoother and shiny.

This chocolate salami cake is one of mine too anti-waste recipes favorite. In fact, you can make it by emptying the pantry of broken biscuits, old snacks and nut crumbs. Even chocolate can be recycled… what better opportunity to recycle Easter eggs, old chocolates and opened bars left at the back of the pantry?

And if that wasn’t enough, it’s also one recipe without cooking, perfect for the hottest days, when turning on the stove is just out of the question. In fact, one turn of the microwave will be enough to heat the chocolate, the freezer will do the rest of the work.

The video recipe for the chocolate salami cake

You find it on my Instagram channel @lennesimobloga recipe for “low impact” cuisine for my column LIGHT UP THE APPETITE on the new channel @accendilucegas



Risotto with peppers – Recipes on the fly – Gordon Ramsay’s version

risotto-with-peppers


risotto-with-peppers

The risotto with peppers it is a tasty and colorful first course, excellent for lunch or a light dinner. Generally, peppers are rarely used to prepare first courses.
Instead, peppers are vegetables that lend themselves very well both to seasoning pastasuch as these Farfalle with pepper cream, both for a tasty risotto.

Furthermore, peppers with their colorful colors add color to any preparation.

To prepare this simple risotto you will need a few ingredients and a pinch of patience to cook the rice. Served hot and accompanied by a good, fresh white wine, this dish is perfect for delighting the palate during a family dinner or a special occasion. Enjoy your meal!

risotto-with-peppers
risotto-with-peppers

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Zeppole di San Giuseppe di Poppella, the king of the Neapolitan snowflake, the secret? This is where I melt the butter – Gordon Ramsay’s version

Saint Joseph's Zeppole


For them Zeppole Of San Joseph which is very popular in Campania and is also appreciated by the little ones for its abundance of cream yellow and fullness, we will need few ingredients and a few steps, although slightly elaborate, but ultimately simple if you are a little familiar with cooking. There recipe that we propose is that of a pastry chef who has become very popular in Naples in recent years. Poppella he is the creator of a dessert that has become and continues to become very popular in Campania. Tourists go crazy for the “flakes Of snow“. Small brioches filled with buffalo ricotta cream. Sweet, full and very soft. A delicacy.

However, the recipe that we propose this time is different, more common, older, traditional. The Zeppole of San Giuseppe, are a “must” and must remain so in Naples and the Province. So let’s see how they are prepared and what the ingredients are.

Zeppole from San Giuseppe di Poppella

Ingredients

  • 500g of flour
  • 400g of butter
  • 500ml of water
  • 12 eggs
  • 10g salt

Ingredients for the cream

  • 500ml of milk
  • 250g of sugar
  • 4 eggs (yolks)
  • 100g of corn starch

How to prepare zeppole

Let’s take a saucepan and let’s lower the water. We light the flame and also add the butter. Let it melt and once the butter has melted we incorporate the flour. Mix everything together and let the flour absorb everything. Once we have a dough raw, broken into piecesbut solidwhen it is still hot we put it in one planetary or a mixer or if you help yourself with a ladle.

Drop both the salt and the egg and mix everything. In this case the consistency must be one cream solid, but not too much. The dough will then have to go into a piping bag. Then take a sheet of paper oven and make some donuts.

Now, the last step, cooking. You have two options: either fried or baked. For the first one, simply turn it upside down zeppola (placed on paper) in hot oil. The second way is the lighter one, of oven. Bake in a static oven for 20 minutes at 200 degrees and for another 15 at 180 degrees. Once cooked, let them cool.

The preparation of the cream

Take a saucepan and a bowl. In the saucepan 3/4 of milkwhile in the bowl the other quarter. Put it in the saucepan sugar and let it melt. Place the eggs in the bowl starch Of corn and incorporate well with a whisk. Turn on the flame under the saucepan and let it simmer (you can choose whether to simmer it with a vanilla pod or with a lemon or orange peel).

Once you see the bubbles around the edge of the saucepan, add the egg and cornstarch mixture and mix until it solidifies and becomes a cream. Let the cream cool in the refrigerator covered with a sheet of cling film and once cold stuffed your zeppole.

Saint Joseph's Zeppole

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