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torta di mele croccante 1

Crispy apple cake

I love apple cakes, apple pies or tarte tatin.
Perfect for breakfast, with a cup of tea or whenever you want something sweet.
Here a very simple and fast apple cake: crispy outside and soft inside…..
To try as soon as possible.

torta di mele croccante 1

torta di mele croccante 2

Crispy apple cake - serves 6/8
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Ingredients
  1. 1 cup + 3 tbsp (150 g) pastry flour
  2. 1 tsp (4 g) baking powder
  3. ½ cup + 2 tsp (110 g) superfine granulated sugar
  4. ¾ cup (1.5 sticks) + 2 tbsp (200 g) soft unsalted butter
  5. seeds from vanilla pod
  6. zest from 1 lemon
  7. 2 medium whole eggs
  8. generous ½ cup (125 g) plain yogurt
  9. 2 apples, peeld,cored and thinly sliced
  10. pinch of salt
  11. ¼ cup (50 g) superfine granulated sugar extra, to dust
Instructions
  1. Butter and flour an 8 inches (20 cm) springform pan and set aside.
  2. Heat fan oven 325 F-160°C.
  3. Ina mixing bowl, sift flour with baking and salt.
  4. In the bowl of a stand mixer, whisk butter with sugar, vanilla and lemon zest, until it has lightened.
  5. Add the eggs, one at a time, beating between each addition.
  6. Then, add the flour mixture, alternately with the yogurt, beginning and ending with the flour.
  7. Stop the mixer and stir, by hand, apple slices.
  8. Pour the batter into the prepared pan and smooth the surface with a palette knife.
  9. Dust with extra sugar and bake for 70 minutes.
  10. Let cool completely before serving.
Notes
  1. Recipe adapted from David Rocco.
Cookingmesoftly http://www.cookingmesoftly.it/
torta di mele croccante 3

bella in rosa 1

Pretty in pink

Pretty in pink….an american romantic comedy film, starring Molly Ringwald, often dressed in pink.
It is the first title I thought, thinking about this spring tart, with all shades of this color.
A strawberries custard, then a strawberries mousse and a light lychees mousse: love at first sight.

bella in rosa 1

bella in rosa 2

bella in rosa 3

Pretty in pink - serves 6-8
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Ingredients
  1. - Shortcrust pastry -
  2. 2 cups (250 g) pastry flour
  3. 1 cup (125 g) icing sugar
  4. ½ cup (1 stick) + 1 tbsp (125 g) soft unsalted butter
  5. 1 medium whole egg (50 g)
  6. seeds from ½ vanilla pod
  7. - Strawberry custard -
  8. 2/3 cup (160 g) strawberry puree
  9. ½ cup (100 g) superfine granulated sugar
  10. 2 small whole eggs (84 g)
  11. 2/3 cup heavy cream
  12. 1 tsp (2 g) corn starch (maizena)
  13. - Lychees light mousse -
  14. ½ cup (120 g) lychees puree
  15. 2 tbsp (32 g) superfine granulated sugar
  16. 2 tbsp lemon juice
  17. 4 g gelatine sheets 200 bloom (1.5 %)
  18. ½ cup less ½ tbsp (107 g) whipping cream
  19. - Strawberry mousse -
  20. scant 1.5 cups (345 g) strawberry puree
  21. ¾ cup + 1 tbsp (103 g) icing sugar
  22. juice from a 1 large lemon
  23. 10.3 g gelatine sheets 200 bloom (1,75%)
  24. 2/3 cup less 1tbsp (144 g) whipping cream
  25. - Pink glaze -
  26. ½ cup less 1.5 tbsp (92 g) water
  27. 1.5 cups + 1 tsp (305 g) superfine granulated sugar
  28. 1 cup (221 g) heavy cream
  29. 1/3 cup (105 g) glucose syrup
  30. 1/8 cup (40 g) inverted sugar syrup (or honey)
  31. pinch pf salt
  32. 15.6 g gelatin sheets (200 bloom)
  33. red food coloring
  34. - To garnish -
  35. Berries
Instructions
  1. - Shortcrust pastry -
  2. In the bowl of a stand mixer, fitted with paddle attachment, beat butter with icing sugar.
  3. Add whole egg, then sifted flour and beat until well combined (do not overwork the dough).
  4. Wrap the dough in clingfilm and refrigerate for at least 3 hours.
  5. - Strawberry custard -
  6. In the jar of a hand blender, pour all the ingredients and blend until you get a smooth mixture.
  7. - Lychees light mousse -
  8. Use clingfilm to fit the bottom of a pastry ring 6.5 inches - 16 cm. in diameter and set aside.
  9. Soak gelatin sheets in cold water.
  10. Heat a part of lychees puree in the microwave.and add sugar to melt.
  11. Add lemon juice.
  12. Wring gently gelatin sheets to remove excess water, than fold in soften gelatin, stir to combine.
  13. Add the remaining puree to the mixture, stir to combine.
  14. In batches add soft whipped cream and gently mox to combine.
  15. Pour into the prepared pastry ring, smooth the surface with a small spatula and freeze.
  16. - Strawberry mousse -
  17. Soak gelatin sheets in cold water.
  18. Blend fresh strawberries until you get a smooth puree and sift the mixture (optional).
  19. Add icing sugar, lemon juice and blend once again.
  20. Heat a part of strawberries puree, add wringed gelatin sheets and stir to melt.
  21. Add the remaining puree to the mixture, stir to combine.
  22. Whip cream until soft peaks form and in batches, add the whipped cream to the strawberries mixture.
  23. Lay the white part of the mould Eclipse by Silikomart (or a pastry ring 7 inches-18 cm) on a plate.
  24. Pour some strawberries mousse into the mould and freeze 10 minutes to set.
  25. Insert in the middle the frozen lychees light mousse and press a little.
  26. Cover with the mousse until you get the edges of the mould.
  27. Smooth the surface with a spatula and freeze.
  28. - To line the pastry ring -
  29. Brush the interior of your ring with butter (8 inches - 20.5 cm.) and place on a baking tray with baking paper (I used microperforated round tart ring, microperforated tray and Silpat non-stick mat).
  30. Roll the dough gently until you have an even 3mm thickness
  31. Gently ease the dough into the sides of the ring, use your fingertips to press the pastry into the edges and up the wall of the tin.
  32. Using the knife, remove the over hanging pastry.
  33. Prick the base with a fork and refrigerate for 2 hours.
  34. - To bake -
  35. Heat fan oven to 320 F - 160°C.
  36. Bake the tart shell for 10 minutes and let cool for a while.
  37. Pour the strawberry custard in the shell and bake for 35-40 minutes.
  38. The tart is ready when the centre wobbles slightly.
  39. Let completely cool and refrigerate (i froze the tart).
  40. - Pink glaze -
  41. Soak gelatin sheets in cold water and set aside.
  42. In a small saucepan, bring heavy cream, glucose syrup,inverted sugar syrup and salt to a boil.
  43. Meanwhile, cook water and sugar until 258F - 125°C.
  44. Gradually,pour the boiling syrup on heavy cream mixture and mix to combine.
  45. When temperatures reaches 160F - 70°C add wringed gelatin sheets and food coloring.
  46. With a hand blender, mix until well combined (see notes).
  47. Let cool until 95F-105F – 35-40°C before using.
  48. - To assemble -
  49. Place the tart on a serving plate and brush the surface with neutral glaze or pink glaze.
  50. Remove the frozen strawberries mousse from the mould (or from the ring) and place on a rack to glaze.
  51. Wait some seconds, then with a knife, clean the edges.and using a spatula, lay gently the mousse on the tart.
  52. Garnish with berries as you prefer.
  53. - To serve -
  54. Refrigerate for 6-8 hours to allow the cake bring back to right temperature.
Notes
  1. Shortcrust pastry: you can freeze lefovers or cut some cookies.
  2. Strawberry custard: from Verdade de sabor.
  3. Strawberry mousse: with lefovers you can assemble some small glasses.
  4. Pink glaze: you can reduce 30%.
  5. I used honey instead of inverted sugar syrup and I got a yellowish colour, so I add some white food coloring than red.
Cookingmesoftly http://www.cookingmesoftly.it/
bella in rosa 4fiori rosa

pains au chocolat 1

Pains au chocolat (almost)

I was asked by a friend to take part in a contest, where you do not win anything, but where you only share the desire to knead.
The topic was bicolor brioches: so I decided to prepare some pains au chocolate, made with vanilla and cocoa brioche doughs.
A set of classic tastes, which never disappoints.
Perfect for breakfast.

#briochedeprintemps

pains au chocolat 1

pains au chocolat 2

pains au chocolat 3

Pains au chocolat (almost) (makes 12 pieces + 1 braided loaf)
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Ingredients
  1. - Vanilla dough -
  2. 4 cups (500 g) strong bread flour
  3. ½ oz (15 g) fresh yeast
  4. 1/3 cup (80 g) whole fat milk
  5. ½ cup (100 g) superfine granulated sugar
  6. about 3 large whole eggs (6.0z-180 g)
  7. 12.5 tbsp (180 g) soft unsalted butter
  8. 1 tsp (8 g) salt
  9. - To flavour -
  10. 2 tsp (10 g) Rum
  11. 2 tsp (15 g) honey
  12. seeds from ½ vanilla pod
  13. grated rind from 1 lemon
  14. - Cocoa dough -
  15. 3.5 cups less 2 tsp (465 g) strong bread flour
  16. 1/3 cup (35 g) cocoa powder
  17. ½ oz (15 g) fresh yeast
  18. 1/3 cup (80 g) whole fat milk
  19. ½ cup (100 g) superfine granulated sugar
  20. about 3 large whole eggs (6.0z-180 g)
  21. 12.5 tbsp (180 g) soft unsalted butter
  22. 1 tsp (8 g) salt
  23. - To flavour -
  24. 2 tsp (10 g) Rum
  25. 2 tsp (15 g) honey
  26. - To garnish -
  27. dark chocolate sticks
  28. - For the syrup -
  29. ¼ cup (50 g) water
  30. ¼ cup (50 g) superfine granulated sugar
  31. - To brush -
  32. eggwash
Instructions
  1. - Vanilla dough -
  2. In a small mixing bowl, place the ingredients to flavour and wrap with clingfilm.
  3. (to prepare the day ahead or at least 2 hours before).
  4. In the bowl of a stand mixer fitted with hook attachment, place flour with sugar and fresh yeast.
  5. On low speed, start to knead adding the milk.
  6. Then, gradually and very slowly, pour the eggs (it will take about 7-8 minutes until well combined and incorporated).
  7. Add butter, a little at a time (you can increase a little the speed of the machine)
  8. Then, add flavours then salt (preparing the dough will take about 20 minutes).
  9. The dough has not to overcome 80F-26°C; if it happens, refrigerate the dough for 10 minutes.
  10. On a floured surface and with floured hands, shape the dough into a ball, cover with plastic wrap and let rise until double in size.
  11. Then, deflate the dough, shape into a ball, wrap in clingfilm and refrigerate overnight.
  12. - Cocoa dough -
  13. In the bowl of a stand mixer fitted with hook attachment, place flour with cocoa, sugar and fresh yeast and follow the method of vanilla dough.
  14. - For the syrup -
  15. In a small saucepan, bring water and sugar to a boil.
  16. Let completely cool before using.
  17. - Pains au chocolat -
  18. The day after, on a lightly floured surface, roll the doughs out, shaping them into recgtangles, the more regular and similar as possible.
  19. Brush the plain rectangle with water, pop the chocolate one on the plain and press a little with a rolling pin, to seal.
  20. Straighten the sides with a sharp knife and cut rectangles, 4x5 inches-10x12 cm.
  21. With the short side facing you, roll up dough tightly, enclosing 2 chocolate sticks.
  22. (I roll up from vanilla and cocoa side)
  23. Freeze the brioches for a few minutes, then with a cutter, diagonally carve the surface.
  24. On baking trays, lined with baking paper, let the pains au chocolat rise until double in size.
  25. - To bake -
  26. Heat fan oven to 340F-170°C.
  27. Brush with eggwash and bake for 25 minutes.
  28. Out from the oven, brush with the syrup.
  29. Let cool on a wire rack.
Notes
  1. I re-rolled doughs leftovers, braided, let rise and baked for 45 minutes.
Cookingmesoftly http://www.cookingmesoftly.it/
pains au chocolat 4pains au chocolat 5

 

 

Pane al latte di Hokkaido 1

Hokkaido milk bread

A special milk bread, prepared with a special japanese method: Tangzhong.
Tangzhong is a roux, prepared with water or milk, that has to be added to the dough…..your bread will be super soft and very very delicious.
You will get a bread higher and lighter than it would otherwise be.
A perfect milk bread for breakfast or for tea time.
I reduced the sugar a little, but if you follow the original recipe, you can get gorgeous and delicious small brioches or “pains au chocolat”.

Pane al latte di Hokkaido 1

Pane al latte di Hokkaido 2

Hokkaido milk bread - make 1 loaf
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Ingredients
  1. - Tangzhong -
  2. 1 tbsp + 2 tsp (20 g) strong bread flour
  3. 1/3 cup + 2 tbsp (100 g) water
  4. - Dough -
  5. 2.5 cups + 1 tbsp (350 g) strong bread flour
  6. the tangzhong, room temperature
  7. 3 tbsp + 2 tsp (55 g) superfine granulated sugar (I used 2 tbsp + 2 tsp - 40 g)
  8. 1 tsp (7g) salt
  9. 1 whole medium egg
  10. ½ cup less ½ tbsp (110 g) whole fat milk
  11. 2 tsp + ½ tbsp (10 g) powder milk (optional)
  12. 13 g fresh yeast
  13. 2 tbsp (30 g) soft unsalted butter
Instructions
  1. - Tangzhong -
  2. In a small saucepan, pour flour and water and mix with a wisk.
  3. Place over low heat and cook, whisking constantly, until the mixture reaches 149F - 65°C.
  4. Refrigerate 12 hours or overnight.
  5. - Dough -
  6. In the bowl of the stand mixer, place yeast, milk, flour, salt, sugar, powder milk, egg, butter and
  7. Tangzhong.
  8. Knead on low speed for about 10-12 minutes until you get a smooth dough.
  9. Cover with clingfilm and let rise until double in size.
  10. On a floured counter (the dough will be very sticky), divide the dough into 4 parts, 6 oz each - 175 g and shape into balls.
  11. With a rolling pin, roll one piece out into a rectangle, fold one third of the dough on top of itself and then fold the other side over it, turn the dough, roll again to flatten and seal.
  12. Roll the packet up from the bottom to make a roll.
  13. Place the roll into the butterd loaf mould 9.5x4.5x3 inches - 24x11x7 cm and repeat with other three balls of dough.
  14. Let rise until the dough reaches the rim of the loaf pan.
  15. - To bake -
  16. Heat fan oven to 305F - 150°C and bake for 50 minutes.
  17. Remove from the mould and let cool on a wire rack.
  18. Enjoy.
Notes
  1. The original recipe calls for 3 tbsp + 2 tsp (55 g) sugar.
  2. Perfect if you want to prepare small brioches or pains au chocolat.
  3. I preferred to reduce sugar to a have a less sweet bread.
  4. I did not brush with eggwash, to have a more natural product.
  5. If you want, you can do.
Cookingmesoftly http://www.cookingmesoftly.it/
Pane al latte di Hokkaido 3

Cavolo rosso e ceci 1

Red cabbage and chickpeas

A very quick and easy dish.
A comforting vegetarian dish that works as an entree or a side.
Feel free to substitute chickpeas with cannellini beans.
Enjoy.

Cavolo rosso e ceci 1

Red cabbage and chickpeas - serves 4
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Ingredients
  1. 7 oz (200 g) julienne carrots
  2. 9 oz (250 g) red cabbage, thiny sliced
  3. 6 oz (170 g) di boiled chickpeas
  4. extra virgin olive oil
  5. salt
  6. pepper
  7. parsley
  8. - Seasoning -
  9. 1/3 cup (70 g) fresh orange juice
  10. 1 tsp honey
  11. 1/2 tsp graound cinnamon
  12. zest from 1 orange
  13. 2 tbs extra virgin olive oil
  14. salt
Instructions
  1. Wash and trim vegetables.
  2. Finely slice cabbage and julienne carrots.
  3. In a frying pan, heat olve oil, add prepared vegetables and season with salt and pepper.
  4. Cook on high heat for a couple of minutes, add boiled chickpeas and cook for a further two minutes. Vegetables have to be crunchy.
  5. In a mixing bowl, mix all the ingredients.
  6. Pour the vegetables in a serving plate, season with the prepared sauce, scatter with chopped parsley and serve.
Cookingmesoftly http://www.cookingmesoftly.it/
Cavolo rosso e ceci 2ingredienti

brioches sfogliate al cappuccino 1

Cappuccino french brioches

Different ways to have breakfast…..
You can drink coffee, tea, cappuccino, orange juice, croissants or bread and butter and jam……
What about me? I drink cappuccino with 3 cookies…..
Only recently I begun to prepare french croissant……the typical meal for breakfast…..
So…..I had an idea…….To prepare cappuccino french brioches.
That’s it: to taste to be dipped, to eat.

brioches sfogliate al cappuccino 1

brioches sfogliate al cappuccino 2

brioches sfogliate al cappuccino 3

Cappuccino french brioches - makes 16
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Ingredients
  1. - Dough -
  2. 4 cups + 2 tsp (510 g) strong bread flour
  3. 20 g fresh yeast
  4. 2/3 cup less 1 tbsp (150 g) whole fat milk
  5. 3 medium (150) whole eggs
  6. 4 tbsp (60 g) superfine granulated sugar
  7. 3.5 tbsp (50 g) unsalted butter, room temperature
  8. 1 tsp (5 g) salt
  9. - For laminating -
  10. 2.5 sticks (1 ¼ cups) + 1 tbsp (300 g) unsalted butter for laminating
  11. 4 tbsp (35 g) cappuccino powder
  12. - Cappuccino syrup -
  13. 2 + ¼ tbsp (30 g) water
  14. 2 generous tbsp (35 g) superfine granulated sugar
  15. ½ tbsp (5 g) cappuccino powder
  16. - To sprinkle -
  17. cappuccino powder
Instructions
  1. - Cappuccino butter -
  2. In the bowl of a stand mixer fitted with paddle attachment, combine soft butter and cappuccino powder.
  3. Shape the butter into a rectangular shape (8x10 inches – 20x25 cm) and refrigerate to have a compact mixture (to prepare the day ahead).
  4. - Cappuccino syrup -
  5. In a bowl mix all the ingredients, bring to a boil and let cool completely.
  6. - Dough -
  7. In the bowl of a stand mixer, fitted with hook attachment, place sifted flour and fresh yeast.
  8. Begin to knead with milk and eggs (a little at a time).
  9. Gradually add sugar, then butter, a piece at a time, then salt.
  10. Wrap the bowl with clingfilm and let rise for a couple of hours.
  11. Then, deflate the dough, shape into a ball and refrigerate 12 hours or overnight.
  12. On a lightly floured surface, roll the dough with a rolling pin, to get a rectangular shape 18x10 inches - 45x25 cm and incorporate the butter.
  13. Turn the dough 90° degrees and roll the dough out until you get a rectangle 24 inches - 60 cm long.
  14. With the short side facing us, fold the dough letter style: fold one third of the dough on top of itself and then fold the other side over it, sprinkling the surface with cappuccino powder.
  15. Turn the dough 90° degrees (to have like a book opening on the right) cover with clingfilm and refrigerate for 40-60 minutes.
  16. Repeat the rolling and folding twice more, putting the dough back into the fridge for an hour between turns..
  17. After the third turn you leave the dough in the fridge 12 hours or overnight, covered with clingfilm.
  18. The day after, roll the dough out into a rectangle 14x22 inches – 35x55 cm and cut out the edges to have a perfect rectangular shape 12x20 inches - 30x50 cm.
  19. Cut out bands 1.2 inches large and 12 inches long, 3x30 cm.
  20. Roll and place in greased aluminum moulds 3.5 inches in diameter, 1.7 in high - 8x4 cm and let rise until double in size.
  21. Heat Fan oven 340F - 170°C and bake for 20 minutes.
  22. Remove from the oven and brush with syrup.
  23. Let cool and remove from the moulds.
Notes
  1. In the dough, you can increase a bit the sugar.
  2. I would roll the final rectangle bigger, to have a thinner dough.
  3. I would reduce lenght of bands: 10 inches-25 cm.
  4. Recipe adapted from Philippe Conticini, Thierry Marx e Joel Defives
Cookingmesoftly http://www.cookingmesoftly.it/
brioches sfogliate al cappuccino 4

Vento indiano 1

Indian wind

Last week, to prepare a dessert, I’ve been given curry as ingredient: a spice mix, especially used in Asian kitchen.
We are not used to prepare desserts with curry, but if you think it is a mission impossible….well think again.
I used a mild curry powder, that matches perfectly with rich, creamy white chocolate and orange bavarian cream and to have a spicy kick, I melted curry powder in a chocolate ganache.
The finished dessert has a delicate flavor balance, especially in aroma and taste.
You can adjust the spiciness to your taste by adding or reducing curry powder, although for me it is fine.

Vento indiano 1

Vento indiano 2

 Vento indiano Engl

Vento indiano 3

Brioches Parisiennes 1

Brioches parisiennes by Christophe Felder

There’s nothing like the smell of brioches baking in your oven.
For these brioches, I choose a recipe from a great french pastry chef, Christophe Felder: they are soft, not so sweet, with a rich flavor and light texture.
The brioches are soft like a pillow and buttery…..
Eat them warm for breakfast……it is so worth it.
Brioches Parisiennes 1

Brioches Parisiennes 2

Brioches Parisiennes 3

Brioches Parisiennes by Christophe Felder - makes 14
Print
Ingredients
  1. 2 cups (250 g) strong bread flour
  2. 1/3 oz (10 g) fresh yeast (i used 9 g)
  3. 3 medium whole eggs (150 g) room temperature
  4. 2 tbsp (30 g) superfine granulated sugar (I used 3 tbsp - 45 g)
  5. 1 ½ sticks (3/4 cup) less ½ tbsp (165 g) soft unsalted butter, diced
  6. 1 tsp (5 g) salt (i used ½ tsp - 3 g)
  7. egg wash to brush
  8. pearl sugar to sprinkle
Instructions
  1. In the bowl of a stand mixer, fitted with hook attachment, place sifted flour with fresh yeast.
  2. Gradually add whole eggs and knead.
  3. Gradually add sugar and when it will be completely absorbed, add butter, a piece at a time.
  4. Knead for at least 10 minutes.
  5. Then, add salt and knead until incorporated (see notes).
  6. Shape the dough into a ball, place in a bowl, cover with plastic wrap and refrigerate for at least 12 hours.
  7. The day after, cut the dough into 40 g piece, and with your hands, shape into a ball and place in a muffin mould to rise (I used muffin cases: 6 cm in diameter and 4 cm high).
  8. (it is necessary a mould, as the dough is rich in butter).
  9. Let rise for 2.5 - 3 hours in a warm place.
  10. Heat fan oven at 320 F-160°C.
  11. Brush with egg wash, sprinkle with pearl sugar and bake for 15-20 minutes until golden.
Notes
  1. I prepared the small brioches twice and you will find my suggestions in brackets.
  2. I preferred to increase sugar and reduce salt because I prefer sweeter brioches.
  3. The first time I prepared them, I found them almost salty.
  4. If you shape 50 g balls, you will get 12 brioches.
  5. I used muffin cases placed in muffin tin.
  6. If you place the small balls in muffin tin, remember to grease the mould.
  7. If you use silicone mould, it is not necessary to grease.
Cookingmesoftly http://www.cookingmesoftly.it/
Brioches Parisiennes 4

Crema di zucca con zenzero e granola 1

Pumpkin soup with ginger and granola

A silky and smooth pumpkin soup, very easy to prepare, with a special ingredient, ginger, who creates a nice balance with the sweet pumpkin.
I love to add a tablespoons of  sour cream, but you can use greek yogurt as well.
To add a crunchy texture, a home made granola……delicious.

Crema di zucca con zenzero e granola 1

Crema di zucca con zenzero e granola 2

Pumpkin soup with ginger and granola - serves 4
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Ingredients
  1. - For the granola -
  2. 2/3 cup (110 g) mixed seeds (flax, pumkin, poppy, sunflower, sesam)
  3. 1 tbsp (10 g) bsp almond meal
  4. 2 tbsp extra virgin olive oil
  5. 1 tsp honey
  6. ½ tsp salt
  7. - For the soup -
  8. 30 oz (850 g) peeled and seeds removed pumpkin, cubed
  9. 2.5 oz (75 g) sweet red onion of Tropea, chopped
  10. salt
  11. extra virgin olive oil
  12. fresh ginger, grated
  13. 1.5 cups + 1,5 tbsp (375 g) whole fat milk
  14. 3 tbsp sour cream
Instructions
  1. - For the granola -
  2. Heat oven to 335 F - 170°C.
  3. In a mixing bowl, with your hands mix all the ingredients to combine.
  4. On a baking tray, lined with baking paper, shape the granola in a round disc, 1 cm thick.
  5. Bake for 25 minutes and let cool.
  6. - For the soup -
  7. Heat oven to 350 F - 180°C.
  8. On a baking tray, lined with baking paper, place cubed pumpkin, onion and season with oil, salt and grated ginger.
  9. Bake for 35 minutes: the pumpkin has to be soft and tender.
  10. Remove pumpkin and onion from the tray, pour all in a saucepan, add milk and cook, stirring constantly for 5 - 7 minutes on a low heat.
  11. With a hand blender, blend to get a smooth and silky mixture.
  12. Add sour cream and blend to combine.
  13. - To serve -
  14. Pour the soup in the serving plates, break the granola into pieces, lay on soup and serve.
Cookingmesoftly http://www.cookingmesoftly.it/
Crema di zucca con zenzero e granola 3ingredienti Crema di zucca con zenzero e granola

cavolo nero

Italian kale with pine nuts and raisin

A delicious and easy side dish, where italian kale matches with lemon and raisin.
If you’re looking for something healthy or green, go into the kitchen to prepare it.

cavolo nero

cavolo nero 2

Italian kale with pine nuts and raisin - serves 4
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Ingredients
  1. 1 oz (30 g) roasted pine nuts
  2. a scant oz (20 g) soaked raisin
  3. 7 oz (200 g) italian kale, trimmed and stems removed
  4. 2 garlic cloves
  5. juice from ½ lemon and zest
  6. salt
  7. freh dround pepper
  8. chili pepper
  9. extra virgin olive oil
Instructions
  1. Finely chop in thin strips, 1 cm long, italian kale (washed, trimmed and stems removed)
  2. In a large skillet, place oil, gralic cloves, chili pepper and sauté for a while.
  3. Add kale and cook until tender.
  4. Add drained raisin, pine nuts and cook for a couple of minutes.
  5. Serve italian kale in dishes, season with lemon juice and zest, salt and pepper to taste and enjoy.
Cookingmesoftly http://www.cookingmesoftly.it/
cavolo nero 1cavolo nero ingredienti web