Tag Archives: base per torte

Chocolate and avocado mousse – Vegan and Gluten free

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Years ago the avocado for those who did not live in tropical countries was an almost unknown fruit. In recent times having regard to the request, the production and commercialization has spread. Besides, now they are also produced in Sicily, but not all year, still you can also buy them in many stores in Italy. The key issue is to use them in the right moment of ripeness. Usually they still buy a little ‘sour and left to ripen until the right time. To speed up the ripening you can be left at room temperature in a paper bag.

We probably knew before the Guacamoleand then the avocado. Avocado is also great for making desserts and replace the butter some recipes.

Chocolate and avocado mousse - Vegan and Gluten free

Chocolate and avocado mousse – Vegan and Gluten free

For dessert, the chocolate mousse and avocado is easy and quick to prepare.You can combine the mousse to other ingredients and present it in various ways.In this recipe, we combined it with other tropical fruits: mango, banana, macadamia and passion fruit, … but you can use your own imagination and indulge yourself!

Ingredients for 4 people

2 ripe avocados

50 g agave syrup

30 g cocoa powder

2 g ground cinnamon

Wash avocados. With a sharp knife, cut the avocados kernel, then rotate the blade around the kernel to be able to divide in half.

To easily remove the kernel hit him with the knife blade and do a little twist.

At this point with a spoon extract all the pulp.

Put the pulp in a blender and operate for a few seconds until creamy.

Add cocoa, cinnamon and agave syrup and operate a few more seconds.

The cream is ready.

This you can present by filling the jars or glasses with the help of a pastry bag, or you can use to fill a cake, or deserts.

In the image, we served with mango, cut into small cubes, passion fruit, macadamia and banana, for a healthy sweet and everything tropical.

Best Red Velvet Cake Recipe

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There are many legends that run around the Red Velvet Cake, one of the most popular American cakes.

I think his real story begins with the great American depression of the end 800.

It seems that John Adams, in 1888 he opened a company to extract and food coloring.

With the Depression, its products began to have less market and had the brilliant idea of developing a promotion sale of innovative for its time.

In those years some cakes took a slightly red colored, due to the chemical reaction of some ingredients used: cocoa and the acidity of other products.

Adams decided to create the red cake that had ever been made and had distributed more drugstores possible, billboards with the image of the pie. The main ingredients to make the cake were only the red coloring and vanilla extract. To those who had bought them would have been given the secret recipe, thus enticing customers to spend anything extra to buy its products.

So he managed to overcome the difficult years and the Red Velvet Cake became increasingly popular.

Best Red Velvet Cake Recipe

Best Red Velvet Cake Recipe

Today the reference recipe comes from the Magnolia Bakery in New York.

Magnolia Bakery in New York

Magnolia Bakery in New York

Red Velvet Cake

For the base

440 g flour 00

170 g butter (at room temperature)

3 eggs (room temperature)

450 g sugar

6 teaspoons red food coloring liquid

16 g unsweetened cocoa powder

6 g vanilla extract

9 g salt

370 g white natural yogurt (or buttermilk)

7 g apple vinegar

7 g bicarbonate

For the cream:

50 g flour 00

500 g whole milk

450 g butter (at room temperature)

400g castor sugar

9 g vanilla extract

Method:

for the base mount planetary softened butter with 225 grams of sugar until it will be nice fluffy.

Add the eggs, one at a time, alternating with the remaining sugar

Add the sifted cocoa, coloring and vanilla while continuing to mount.

Dissolve the salt into the buttermilk or yoghurt

In a bowl mix apple vinegar and baking soda

Stir in butter based, alternately, the flour, buttermilk with salt and vinegar with baking soda.

Spread the mixture evenly into three cake tins from 24 cm diameter butter and flour

Bake in oven preheated to 180 ° C for about 25-30 minutes (check the area with a toothpick).

Remove from oven, let cool and remove from the molds.

For the vanilla cream dissolve the flour in cold milk inside a saucepan stirring with a whisk.

Put on low heat and simmer for 10 minutes stirring constantly.

Cool quickly.

Cream butter and sugar until it is very fluffy.

Add vanilla and continue beating.

Combine the cream and flour at room temperature.

Parry disks and put the first on a hard cake.

Make a first layer of cream. Continue with the other disks.

Completely cover the cake with cream and smooth it with precision.

Leave it covered in the refrigerator until serving.

Red Velvet Cake

Red Velvet Cake

Vegan quiche with potatoes and cabbage

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With pleasure I’am publishing today a recipe of a dear friend (Sandra Baronchelli).

It was a long time that I noticed her healthy recipes

Today when I saw her vegan quiche with potatoes and cabbage, I asked for permission to publish it in pescenudo.it

Sandra has promptly sent me her recipe and so, after a few hours from having his baked pie, the recipe is available to everyone who will try to imitate it.

Vegan quiche with potatoes and cabbage

Vegan quiche with potatoes and cabbage

ingredients:

180 g 0 soft wheat flour milled stone,

70 g Buckwheat flour

100 ml water

35 ml extra virgin olive oil

½ teaspoon baking soda

1 dash white wine

1 teaspoon coarse wholemeal Cervia salt freshly ground

1/4 Cabbage

3 medium potatoes

Vinegar

Optional:

vegetable cream and 2 eggs (for a vegan version)

For the stuffing:

In a pan simmer 10 min cabbage coarsely chopped with a little ‘extra virgin olive oil, a dash of vinegar, a little water and salt to taste.

In another pot same procedure for potatoes sliced, (not cook them too much because then they’re going in the oven).

For the base:

Mix the flour milled wheat stone, Buckwheat flour, water, olive oil, baking soda, a dash of white wine and the big wheel Cervia salt freshly ground.

Making the dough rest for half an hour in the refrigerator.

With a rolling pin, roll out the dough. Lay it on a sheet of paper from the oven and with the wheel to cut a 32 cm diameter disc about. Lift the baking paper and place it on the cake of 26 cm in diameter. Adhere the base to the edges and prick with a fork.

Stuffed with potato and cabbage filling. For those who want more traditional you can add vegetable cream or if you want to make vegetarian 2 eggs.

Close the edges of the dough slightly inside.

Bake in a preheated oven at 200ºC for 30 minutes.

Let cool, unmold and serve.

Sandra: “for the success of each dish is important that the products are good, healthy and natural, in that flour, oil … must be purchased directly from producers or from trusted suppliers!”

Strawberry gel

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With this recipe you will get a smooth and shiny strawberry gel.
Ingredients:
400 g of fresh ripe strawberries pulp
10 g lemon juice
5 g agar
Pour half of the strawberry pulp into a pan and blend with the agar. Bring to 85ºC; add the remaining strawberry pulp and lemon juice.

Stir and cool quickly.
Pass the gelatine through a sieve and keep in the fridge.
Use the gel to garnish sweets, flavor yoghurt and cakes.

Vegetable quiche recipe

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The quiche or vegetable pie is ideal as a snack or appetizer. The recipe is simple and quick to prepare and can be customized to fantasy.

Ingredients for one 24 cm cake tin:
1 box of puff pastry (you can even do it becomes more challenging) or pie crust
250 g vegetables (can be fine broccoli, zucchini, onion, leeks, ….)
2 eggs
3 dl cream or milk
50 g Parmesan or other cheese
salt
pepper and spices to taste

Line a baking pan of 24 cm in diameter with the dough, making it adhere to the walls and pierce it with a fork.
Wash vegetables. In this case, we have used broccoli, cut and steamed; for other vegetables like zucchini, onion … after being sliced thinly, you have to toss in a pan with a little oil, (the onion the better way is to braise it on low heat).
In a bowl, beat the eggs with the cream, grated cheese, salt and spices, then add the vegetables.
Pour into the pan, cut the excess dough and bake in the oven at 210ºC for about 20 minutes.
Allow to cool and serve.

How to make panettone – Recipe

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It is Christmas now and already for some time the shelves of supermarkets have colored cartons containing panettone of all brands. Some good, others less, but certainly all treated with conserved and undoubted quality ingredients, as indeed all commercial products.

And if this year we tried to buy less commercial panettone and maybe an artisan prepared with passion, quality ingredients, without preservatives and lots of patience?

Or we can try to make our panettone, following the recipe of some teachers of the Istituto Professionale Statale Servizi for Food and Wine and Hospitality Hospitality TONINO GUERRA of Cervia.

It is not a simple recipe, but the school kids have done well and the result is excellent!

Following is the recipe and all the stages of preparation of the artisan panettone.

1st dough

Ready-made sourdough 900 gr. (see the recipe here)
Butter 1 kg.
Egg yolks 600 gr.
Water 1,230 gr.

Knead the yeast and yolks. When the dough is smooth and elastic, add the soft butter to the ointment a little at a time and let it absorb. Pour into an oily tub and mark its height. The dough must triple its volume. At least 12 hours will be required; it all depends on the strength of the yeast.

Final mixture temperature 27/29 ° C

2nd dough

Sugar 650 gr.
Panettone flour (W 340 – 380) 1300 gr.
Butter 100 gr.
Water 650 gr.
Egg yolks 600 gr.
Salt 45 gr.
Malt 50 gr.
Honey 250 gr.
Cocoa butter 45 gr.
Condensed milk 100 gr.
Thaiti vanilla beans n.4
Peel of 4 grated oranges.
Alternatively Boil with 100 gr. 200 gr of orange candied water and blend.
Candied fruit or raisins or both total 2 kg.

Knead the first dough the flour and the malt, with the water and the yolks added several times. Then add the sugar and honey, always a little at a time letting it absorb. Dissolve condensed milk with cocoa butter and a little butter. Add little by little together with the butter and let it absorb. Finally add salt and very little water to facilitate melting and absorption. Finally add the greased raisins with melted butter. Mixing temperature max 30 ° C
Mazzolini Mauro sembra fiero dell'operato dei suoi alunni.

Leave to stand for at least 45/50 minutes on a buttered table.

Cut into pieces and roll the dough. Place in paper cups and let rise for at least 6 hours or until the dough reaches the edge.

Glaze and bake at 190 degrees for at least 45 minutes.

The core temperature should be 93 ° C.
Remove from oven and allow to cool downside down.

For the Icing

Almond Flour 1.125 gr.
Icing sugar 1,800 gr.
Switch to refiner and knead with:
Flour 100 gr.
Fecola 100 gr.
Corn starch 100 gr.
Albume 750 gr.