Carrots Ginger Cream

Carrots-Ginger-Cream

A good carrots ginger cream is perfect in the autumn and winter season.

In this period of the year, in fact, hot dishes are preferred, which heat us when it’s very cold.

This is a dish that can also be offered to children and that will be light enough to be a perfect meal for those who are going on a diet.

Ingredients

  • 1 kg carrots
  • 1 clove of garlic
  • 1 onion
  • ginger to taste
  • vegetable broth to taste
  • extra virgin olive oil to taste
  • salt to taste
  • pepper to taste
  • parsley to taste

Carrots-Ginger-Cream

Directions

Peel carefully the carrots and then dry them.

This aspect is extremely important to ensure that the peel does not remain in the finished dish. Once peeled, reduce the carrots into rounds.

Minced very finely the onion and the garlic and sautée in a pan with extra virgin olive oil. Once golden, add the carrots, add salt and pepper to taste and cook for a few minutes. Then add the vegetable stock and cook the carrots until they are very soft.

It is important that the vegetable stock is added hot so as not to lower the temperature of the mixture and then slow down cooking. When the carrots are ready, mix them. Add grated ginger, season with salt and pepper and continue cooking over a gentle flame for a couple of minutes, to obtain a well-velvety consistency.

At this point the carrot cream is ready. Serve it to your guests with a drizzle of extra virgin olive oil and fresh parsley. A carrots and potatoes cream will also be excellent.

Tips

Store the carrots ginger cream for up to a couple of days in the refrigerator inside an airtight container. Before serving your guests again heat it inside a saucepan.

Grilled Bacon-Wrapped Corn

Grilled Bacon-Wrapped Corn

The Grilled Bacon-Wrapped Corn is a so tasty dish! You’ll never eat corn any other way after this incredible recipe.

Corn is sprinkled with seasonings and then wrapped in bacon and finally grilled. The result? An incredible dish, perfect for a barbecue with friends or for a party. Let’s see how to make it!

Ingredients

  • 10 ears corn
  • seasoning to taste
  • salt to taste
  • pepper to taste
  • 300 g sliced bacon

Directions

First sprinkle ears of corn with seasoning, salt and pepper and then wrap each one with 3 slices of bacon.

Use more slices if you want to cover the ear as completely as possible. It depends on your taste.

Once wrapped, the ears of corn must be placed on a preheated grill and then grilled for about 10 mins per side in order to have them completely cooked.

They’ll be ready when the bacon will be cooked and the corn inside tender. If necessary, keep cooking until you get this result.

Serve the Grilled Bacon-Wrapped Corn hot to your guests.

Grilled Bacon-Wrapped Corn
Grilled Bacon-Wrapped Corn

Tips

TheGrilled Bacon-Wrapped Corn must be eaten hot, after cooking them.

Use the seasoning you prefer. The chili pepper will be perfect instead of black pepper. Before cooking, wrap the ears in an aluminum foil. This way, bacon and corn will be tender once cooked.

The slices of bacon can vary according to your taste. The ears corn must be husked and cleaned before wrapping them with bacon.

12 tablespoon lemon ring cake

12 tablespoon lemon ring cake

The 12 tablespoon lemon ring cake is a perfect breakfast cake for the whole family, easy to prepare.

In this case, you do not need to weigh all the ingredients that are usually used for the preparation of the ring cake. Your only unit of measure, in fact, will be a spoon.

In this case, we have prepared a lemon variant but the same recipe can be used for many different variations.

Let’s see together how to prepare an excellent lemon ring cake.

Ingredients

  • 3 eggs
  • 12 tablespoons sugar
  • 12 tablespoons seed oil
  • 12 tablespoons milk
  • 12 tablespoons 00 flour
  • 2 lemons
  • 16 g baking powder

12 tablespoon lemon ring cake

Directions

Mix eggs and sugar well with an electric mixer to obtain a swollen consistency which has increased its initial volume.

12 tablespoon lemon ring cake
Eggs and sugar

Add 12 tablespoons of seed oil and then 12 tablespoons of milk. Work with electric whips.

12 tablespoon lemon ring cake
Milk

Add 12 tablespoons of 00 flour and juice and peel of two lemons.

12 tablespoon lemon ring cake
00 flour

Add the baking powder and continue to work for a few more seconds to obtain a dense but especially homogeneous mixture in which all the ingredients have blended perfectly.

12 tablespoon lemon ring cake
Lemon juice

Pour the mixture into a ring-shaped mold. Grease and flour the mold. If you use a silicone mold, omit this step.

12 tablespoon lemon ring cake
Baking powder

Transfer the mixture into the mold and place in a preheated oven at 356°F for about 40 minutes or until the surface is golden brown. Remove from the oven, cool and sprinkle with icing sugar before serving.

12 tablespoon lemon ring cake

Tips

Store the 12 tablespoon lemon ring cake for up to 3-4 days inside an airtight container.

Mashed Potato Plumcake

Mashed Potato Plumcake

The mashed potato plumcake is an excellent second course, a different way to consume potatoes making them even savory and particular. It can also be served for a family dinner to conquer everyone.

It is a very versatile dish to prepare in many different variants. You can replace the filling with others that you prefer, omit the ham and replace it with vegetables for a lighter version or use different cheeses depending on the uses and tastes.

Let’s see together how to prepare an excellent mashed potato plumcake.

Ingredients

  • 1 kg potatoes
  • 80 g butter
  • ½ cup Parmesan cheese
  • salt, to taste
  • 2 eggs
  • parsley

For stuffing

  • 200 g ham
  • 200 g cheese

Mashed Potato Plumcake

Directions

Wash the potatoes and boil them in salt water. Cooking times depend on the size of the potatoes you use. They are ready when fork tender. Otherwise, cook the potatoes in steam or microwave.

Mashed Potato Plumcake
Boiled potato

Once ready, crush the potatoes with the appropriate tool to obtain a puree.

Potato puree with all the ingredients

Place it in a bowl with the previously melted butter, the eggs, the grated Parmesan cheese, salt and chopped parsley.

Mix everything to obtain a perfectly compact and homogeneous mixture in which all the ingredients have melted perfectly.

Mashed Potato Plumcake
Dough in a mold

Butter and sprinkle with breadcrumbs a plumcake mold. Use a food brush.
Place half of the potato mixture inside the mold and level it with the back of a spoon.

Mashed Potato Plumcake
Ham and cheese for stuffing

Add the slices of ham, the cheese in cubes or slices. Cover it with other ham, to keep the cheese incorporated inside the cooked ham.

Mashed Potato Plumcake
Cover the stuffing

Cover with the second part of the dough you have kept aside and level the surface with the back of a spoon.

Bake in a preheated oven at 360°F for about half an hour until it is golden on the surface. Serve hot.

Mashed Potato Plumcake

Tips

Store the mashed potato plumcake for up to a couple of days in an airtight container. Before serving, microwave it for a few seconds.

Stuffed Potato Boats

Stuffed Potato Boats

Stuffed potato boats are a great starter, original and different from the usual, to serve in many different variations depending on the tastes of your guests.

The preparation is extremely simple, it will not require many steps and preparation times are not too long.

So let’s see together how to prepare some excellent stuffed potato boats.

Ingredients

  • 4 boiled potatoes
  • 140 g mozzarella
  • 130 g bacon
  • grated Parmesan cheese
  • béchamel
  • parsley
  • pepper, to taste

Directions

Cook the potatoes in plenty of salted water for approximately 40 minutes. In alternative, cook them in the oven or steam them. Choose the cooking mode you prefer the most, according to the final result you want to get.

Stuffed Potato Boats
Boiled potatoes

For a better effect, choose potatoes with a strong peel so that it does not flake during cooking and gives a final better chromatic effect to your plate.

Once cooked, let the potatoes cool and cut them in half so as to obtain two parts. Use a teaspoon to create a bowl inside each half of your potatoes just made.

Stuffed Potato Boats
Making the potato boats

Do not dig too much but leave at least 1 cm from the edges and at least 1 cm from the bottom to make your boats solid and to avoid to break them when you consume them.

Stuffed Potato Boats
Bacon

In a very hot non-stick pan add the cubes of bacon and cook for a few minutes; add some pepper. When the bacon is well cooked, turn off the heat and leave aside to cool. In the bowl mix the potatoes, the cooked and warmed bacon cubes and also the mozzarella cubes, which should not be too large.

Stuffed Potato Boats
Ingredients for stuffing

Add béchamel, based on the final result you want to get, and parsley previously washed and finely chopped.

Mix using a fork to obtain a homogeneous mixture. If you want more or less creamy, adjust the quantity of béchamel.

Stuffed Potato Boats
Stuffed potato boats

Stuff the potato boats with the stuffing you just made.

Stuffed Potato Boats
Grated cheese

Sprinkle with plenty of grated Parmesan and place in a preheated oven at 374°F for approximately 20 minutes. Serve warm to your guests.

Tips

Store the stuffed potato boats for a couple of days in the refrigerator in an airtight container.

Before serving again, heat them in a traditional oven or for a few seconds in the microwave.

Meatballs in Tomato Sauce

Meatballs in Tomato Sauce

The meatballs in tomato sauce are a very tasty second course that is prepared throughout Italy on many occasions.

It is a very rich dish, even loved by the little ones not only for the taste but also for their shape. The meatballs are a very versatile dish, since it can also be used to enrich the first courses, making them even tastier and richer. The spaghetti with meatballs are so tasty!

Let’s see, therefore, how to prepare delicious meatballs in tomato sauce.

Ingredients

  • 500 g of minced veal
  • 1 cup breadcrumbs
  • 3 cloves of garlic
  • 2 eggs
  • 1 lt of tomato sauce
  • 1 cup grated Parmesan cheese
  • Nutmeg, to taste
  • 1 onion
  • Extra virgin olive oil, to taste
  • Pepper, to taste
  • Salt, to taste
  • Chopped parsley, to taste
  • Basil, to taste

Meatballs in Tomato Sauce

Directions

Start with the preparation of the ingredients.

Take a large bowl and put in the meat first. In this preparation use veal but also pork or sausage. Decide according to your tastes and the flavor that you want to give to your meatballs. Then add the breadcrumbs to the meat and start to mix.

At this point add also the grated cheese, parsley, eggs, salt, pepper and nutmeg. Let focus for a moment on these ingredients. First of all, you can decide to enrich your meatballs with cheese such as pecorino or caciocavallo. Chop finely the parsley before adding it to the preparation of the meatballs so cut with a sharp knife or a crescent, or, if you want to speed up, use a mixer to make everything in a few seconds. Pay attention to the amount of nutmeg, which must be added in small quantities because it has a very intense and particular taste.

Mix all ingredients until you have obtained a very homogeneous and compact mixture. Use your hands for this operation so as to have a really perfect result. At this point the dough is ready so prepare the sauce.

Put the tomato sauce with oil in a saucepan and cook for about 15 minutes on low heat, so as to create a well-pulpy sauce. To make everything even tastier add also tomato paste to your sauce, which will make your meatballs with sauce even tastier.

While waiting for the sauce to be ready, start forming your meatballs. Take about 2 tablespoons of dough at a time and wrap them with your hands to give it the classic shape of meatballs. Proceed in this way until you have finished your mixture and all the meatballs have been made.

When the sauce has reached a boil, start to pour the meatballs that you have made. The whole thing will have to cook for about 30 minutes on high heat. From time to time go and move your meatballs to the sauce to allow uniform cooking. Just before the meatballs are ready, add a few basil leaves, which you will then remove before serving the dish, and let it cook for another 5 minutes.

Meatballs are now ready! Serve them to your guests still hot.

Meatballs in Tomato Sauce

Tips

Store the meatballs in tomato sauce for a maximum of two days in the refrigerator; close them in an airtight container.

Heat the meatballs in the sauce in a pan or microwave before to serve them.

Potato Omelette

Potato Omelette

The potato omelette is a second rustic dish very genuine but at the same time greedy and tasty.

It is a real classic of our kitchen, which is prepared with cooked potatoes and then added to beaten eggs. The result is a very full-bodied dish, so much so as to make a second course, but light at the same time.

An amazing dish loved by everyone!

Ingredients

  • 6 eggs
  • 500 g of potatoes
  • 1 cup grated Parmesan cheese
  • mint leaves, to taste
  • A pinch of nutmeg
  • Extra virgin olive oil, to taste
  • Salt, to taste
  • Pepper, to taste

Potato Omelette

Directions

Start with the potatoes. These, in fact, should be cut into fairly small cubes, about 1 cm thick. Obviously, the thickness of the potatoes can vary according to your tastes, choosing whether to make more or less small potatoes. Be careful, however, not to overdo the thickness so as not to run the risk of seeing your potatoes remain raw during cooking.

While doing this, put a pot with plenty of salted water on the stove and cook the potato cubes you are preparing. When these will be at a medium cooking drain them and let them cool.

Do not overcook the potatoes as they will be cooked again and should overcook if you cook them further in this phase. Be careful not to break your potato cubes at this stage.

While waiting for your potatoes to cool, take a bowl and beat the eggs, adding the Parmesan, nutmeg, a few leaves of mint, salt and pepper. Mix and add the potatoes. Especially at this stage, be very careful not to break the potatoes, which are quite fragile.

At this point take a pan with a diameter of about 9,45 inc and pour the oil to heat. When the oil is hot, pour the mixture, and leave it to cook for about 10 minutes over medium heat. When the omelette is at halfway through cooking, turn it, use a lid to help you with this operation. This is a very delicate operation in which it is easy to get burned so pay close attention. The movement to turn the omelet must be safe and fast so as not only to avoid unnecessary burns but also to break it and then to ruin the final result.

Cook for  15 minutes and when the surface of your omelet is golden brown, remove it from the heat and place it on a serving dish with which you will serve it to your guests.

Tips

Store the potato omelette in the refrigerator for a couple of days; close it in an airtight container or cover it with cling film.

Chocolate cake

Chocolate cake

The chocolate cake is the typical dessert prepared by our mothers to cuddle. A soft cake made adding chocolate, to make young and old happy.

It is quick to prepare but really enjoyed by the little ones and it can be enriched in many ways. Everyone will love it!

Ingredients

  • 2 and ¾ cups flour
  • 1 cup sugar
  • 100 g dark chocolate
  • 5 eggs at room temperature
  • 8 g of baking powder
  • ¼ cup whole milk
  • 1 pinch of salt
  • 1 cup butter at room temperature

Directions

Start melting the dark chocolate. Break it up and let it melt in a bain-marie, stirring occasionally, or put the chocolate in the microwave for a few seconds.

Use the type of chocolate you prefer. For example, children may prefer a milk chocolate cake, even sweeter and with a more delicate flavor than this version with dark chocolate.

Meanwhile, in a fairly large bowl, put the diced butter and let it soften at room temperature. Beat the butter, using the electric mixer, or a whisk to reduce it to a cream and then, little by little, add the sugar and continue to beat until you get a well homogeneous mixture.

Now add, one at a time, the eggs and continue to beat, trying to incorporate an egg well before inserting the other. In this way, in fact, you will obtain an extremely soft and homogeneous sweet.

If your guests are allergic to eggs or you want a less caloric dessert, prepare the cake without eggs, using white yogurt instead.

Incorporate the chocolate, which you melted a little earlier and which will now be lukewarm, and add a pinch of salt. Separately, in another bowl, combine the flour and baking powder, sifting them. This operation is extremely important because it will prevent your preparation from creating lumps when you are going to incorporate the flours.

Now add the flour a little at a time to the butter, the eggs and the chocolate, alternating a little milk, to mix all the best. Be careful not to use milk that has just come out of the refrigerator, but always prefer milk at room temperature. So, if your milk is in the fridge go out a little ‘before starting the preparation of the cake.

When you have incorporated all the ingredients, take a cake tin with a diameter of about 8,67-9,45 inc., butter it and flour it well so as your cake will not risk sticking to the bottom of the cake tin. Completed this step, add the mixture made inside the cake pan, leveling it with a spatula or the back of a spoon. It is important that the dough is well balanced to avoid having a sweet visibly distorted and not particularly beautiful to serve to your guests.

Put in a preheated oven at 350°F for about 60 minutes. To avoid waiting when your dough is ready, turn the oven on and start heating it when you start preparing. To control the baking of the cake, since its dark color may deceive you, use a toothpick.

Tips

The chocolate cake is kept very well for several days if covered or under a glass jar.

Coffee truffles

Coffee truffles

Coffee truffles are an excellent dessert, easy and quick to make but above all very fresh and without the need for passage in the oven, which makes this preparation perfect for all seasons, even during the summer when you do not want to turn on the oven or get lost in long preparations.

These truffles will be a real treat, perfect to be served in a buffet because already in small and comfortable single portions.

Ingredients

  • 150 g of biscuits
  • 1 cup mascarpone
  • 2 cups coffee
  • 1/3 cup sugar
  • cocoa powder to taste

Directions

Reduce to powder the dry biscuits. Use a mixer. Add the biscuits inside the mixer and run for a few seconds until you have obtained a fine consistency.

Continue this operation until you have achieved a fine result. Transfer the so minced biscuits into a bowl and add also mascarpone and sugar. Work everything for a few minutes with a fork or a whisk so that all the ingredients blend together.

If the mixture is still very soft, add other dry biscuits, but do not overdo it to make the flavor of your coffee truffles too heavy.

Now, prepare an espresso coffee and leave it aside to warm and then add to the mixture and mix. Then, let rest the mixture so obtained in the freezer for at least 20-30 minutes. The rest time also depends on the temperature at home and the season in which you are staying. In fact, during the winter season, 20 minutes may be sufficient, while in the summer it may be necessary to prolong the resting time due to the high temperatures at home.

When the mixture is well compacted and no longer sticky, take a small part, spin it in your hands and quickly pass it in the cocoa powder. Since coffee gives a bitter aftertaste to the preparation, use sweet cocoa. Dose, however, the amount of sugar inside the mixture based on the more or less bitter taste that you want to give your truffles.

Once ready, let rest for half an hour in the refrigerator and serve them to your guests.

Tips

Store the coffee truffles for 2-3 days under a glass jar or inside an airtight container placed in the refrigerator.

Flan Parisien

Flan Parisien

The flan Parisien is a typically French dessert, especially from the city of Paris. A base of puff pastry is filled with soft vanilla cream and lemon peel that will make this really amazing dessert, perfect to finish a meal and to conquer your guests with crunchiness and creaminess.

It is a dessert that can be made in many different variants, for example without pastry or chocolate, depending on the final result you want to obtain or on the occasion in which it is used.

The preparation is much simpler than you could imagine but the final result is really wonderful and will conquer everyone.

Ingredients

  • 1 roll of puff pastry
  • 4 cup of milk
  • ½ cup 00 flour
  • ½ cup cornstarch
  • 1 and 1/3 cup cream
  • 1 cup sugar
  • 4 egg yolks
  • peel of 1 lemon
  • 1 vanilla bean

Flan Parisien

Directions

Start with the filling. First of all, mix sugar and egg yolks together in a saucepan. Use a whisk to mix well the two ingredients and to dissolve the sugar perfectly.

Add, over low heat, the cornstarch and flour, previously carefully sifted. This precaution is of fundamental importance in order to have a filling that is well creamy and without lumps.

The presence of lumps, in fact, would ruin the creamy note so characteristic of this dessert. Mix the flour well using the whisk, stirring very vigorously to obtain a well homogeneous mixture.

At this point, add the milk flush and continue to mix everything with the whisk so that the milk will mix well with the mixture that you had already obtained. Add the liquid cream and continue to mix vigorously.

Now, continue cooking and add the aromatic notes of your filling, so the grated lemon peel and the vanilla bean.

Take your berry, cut it lengthwise and use a small knife to remove the seeds and add them to the mixture. Add the vanilla pod for a few minutes and then remove it when the cream begins to take shape. Add also the lemon peel. Grate it carefully to avoid affecting the white part, which would give a bitter aftertaste to your preparation.

Once this is done, continue cooking over a low flame for another ten minutes to obtain a creamy and compact cream, which will resemble its consistency to the classic custard cream.

Then take the puff pastry, open it on the work surface and use it to line a cake pan. Prick the bottom and sides of the puff pastry with the tines of a fork and then add the cream.

Place the flan Parisien in a preheated oven at 325°C for about an hour or until it is golden on the surface. Once cooked, bake the cake and leave it aside to rest and then put in the refrigerator for an hour so that the cream is perfectly compact. Once this time has passed, serve to your guests.

Tips

Store the flan Parisien for a maximum of 3 days in the refrigerator under a glass jar or inside an airtight container.