Category Archives: Desserts

How to make Sourdough

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Sourdough with fruit

100 g ripe fruit puree

200 g flour

50 g water

Mix all ingredients

Place the dough in a container containing a quantity of water at least 4 times the weight of the dough and the temperature between 20 and 24ºC ia.

Let rise for 48 hours at 26 / 28ºC.

The dough should come to the surface.

(If this had not happened you have to repeat the operation)

Mix with an equal weight of flour and 40% water.

Continue until you yeast has reached the right maturity.

From this moment on, you have to start making refreshments.

refreshments:

For refreshments so-called “carry”, where the yeast is kept alive, you add 50% of water on adding flour.

For the preparation of yeast dough, instead, is added to equal weight + 10% flour and 50% water on the weight of the yeast.

Example:

For 1 kg of yeast: + 1100 g flour + 500 g water.

Vegan Pancakes Recipe

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Today we offer a recipe for vegan pancakes.
The pancakes are similar to crepes, but about 2 cm high and are usually consumed at breakfast, especially in the US.
The classic combination is with maple syrup, but once they are matched with cramberries jams or fruit, such as bananas and strawberries and blueberries.
Certainly not among the lightest breakfast, but once we have so much … then this recipe is also vegan, without eggs and milk!

vegan pancakes

vegan pancakes recipe

Ingredients for 4 people:
250 g flour
30 g sugar
10 g baking soda
3 g salt
60 g of coconut oil
350 ml of soy milk
2 g vanilla

Sift the flour with sugar, baking powder and salt.
Combine the coconut oil, which has to be cold. Working with 2 knives, cutting the dough to make absorb the coconut oil to the other ingredients.
Let stand in refrigerator for 10 minutes then stirring with a whisk, add the soy milk.
Heat a nonstick skillet, grease with coconut oil and pour a dose. Cook about a minute then turn the pancakes and finish cooking. Repeat for all other pancakes.
Serve with maple syrup, of cramberries jam or fresh fruit.

Pagnotta di Pasqua

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La Pasqua si avvicina, così ho pensato di giocare d’anticipo e vi pubblico la ricetta della Pagnotta di Pasqua. Questa è un’altra ricetta di Gregorio Grippo, chef del ristorante La Buca (Stella Michelin) di Cesenatico.
La pagnotta pasquale è un dolce tipico della tradizione Romagna, più precisamente della zona di Sarsina, nelle colline dell’entroterra cesenate.
Era abitudine iniziare a mangiarla la mattina di Pasqua con l’uovo benedetto e si continuava anche i giorni successivi.
La Pagnotta era un mangiare dei poveri e per questo si prepara con prodotti semplici.
Dopo le chiacchere ecco la ricetta.

Pagnotta di Pasqua di Sarsina
Ingredienti:
1,5 kg farina 00
200 g zucchero
200 g uova
625 ml acqua a 25˚C
200 g burro temperatura ambiente
20 g lievito di birra
aroma arancia
uvetta qb
Impastare e lasciare lievitare a 30˚C per 12 ore
Formare delle pagnotte da 300 g e lasciare lievitare altre 4/5 ore
Cuocere a 190˚C per 30 minuti.

Grazie Grippo, ci vediamo presto!

Granola. How to make it at home

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Granola is perfect for a good breakfast, a snack. Can be served with yogurt, milk, soy milk …., with the addition of fresh fruit, chopped chocolate . It is an evolution of muesli.
The recipe for the granola is simple. It can be prepared in quantity and store in a closed container for several days.

ricetta granola

Ingredients:
300 g oatmeal
Honey 100 g
100 g maple syrup
100 g brown sugar Muscovado or Demerara
100 ml water
100 g peeled almonds and chopped
100 g peeled hazelnuts (I used Noccio Cialda)
20 ml noccioolio (hazelnut oil)
4 g salt

Toast the oats in the oven at 180°C  for about 10 minutes, stirring often.
In a large saucepan and capacious put honey, maple syrup, sugar and water. Melt, simmer and withdraw slightly.
Let it cool down.
Add oats and salt and mix well.
Spread the mixture in one or more baking sheets lined with baking paper.
Place in oven for 15 minutes at 160˚C.
Combine also noccioolio, almonds, hazelnuts and put in oven for about 10 minutes.
Allow to cool and break up the granola.
The ingredients are approximate and can be customized by adding dried fruit of every kind. At the end you can add raisins, dark chocolate, dates, dried figs, goji berries …

granola

Choccolate soufflè

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One of the classic French dessert is the souffle. Souffles can be salty or sweet: vanilla, orange, chocolate ….

It is a simple recipe to make, but as with all cakes recipes assembled, which should be puffy and light, you have to be very careful in dealing with sensitive and delicate all the ingredients.

Souffle al cioccolato

Ingredients for 7/8 molds – 7/8 cm in diameter base:

190 g whole milk

35 g strong flour

35 g butter

100 g sugar

68 g about yolk 3

112 g about 5 egg whites

135 g Chocolate 70%

3 g salt

Flour the inside of the molds through a thin layer of butter, then by joining the flour.

In a container, mix the flour with the softened butter and salt.

In a saucepan, boil the milk with 75 g of sugar.

Add the stick of butter and flour and stir with a whisk, then add chopped chocolate into small pieces and finally the egg yolks.

Allow to cool slightly and gently add the egg whites with 25 g of sugar.

Pour the mixture into molds, filling them to the brim.

Bake at 190º C.

For the molds with a diameter of 7 cm cooking will be 17 minutes, for those of 8, 18 minutes.

Serve immediately with whipped cream or custard.