Blackberries / Raspberries Ice cream
Ingredients: 250 gr blackberries , 250 raspberries , 200 ml whipped cream , 100 gr sugar or honey
Method:
1. Blend the fruits for 30 sec
2. Whip the cream.
3. Add the fruit purèe and stir well.
4.Pour into popsicle molds. Just for beauty you can add – at the base of the mold – some edible flowers (violets, blue borage, lavender, lilac) and/or herbs (rosemary, thyme , sage etc). Freeze for 4+ hours or until mixture starts to solidify enough to hold a popsicle stick upright. To release popsicles, run hot water on the outside of popsicle molds for a 5-6 seconds. Bon appétit !
Mint popsicle
Go green this summer with this easy , healthy & zero calorie mint popsicle.
Ingredients: Mint syrup , water , fresh mint leaves
Method: 1.Mix the mint syrup with water and stir well. 2.Pour into popsicle molds 3.Add the leaves and freeze for 4+ hours. Bon appétit!
Mango Spicy Popsicle
Ingredients: 2 fresh mango , juice of 2 limes , half cup honey or sugar , hulf cup water , chili powder
Method :
1.Peel and remove the flesh from the pit. Cut mango in pieces.
2.In a blender put all the ingredients together. Blend for 3-4 minutes
3.Pour mixture into popsicles mold.
4.Freeze for 4-5 hours or until mixture starts to solidify enough to hold a popsicle stick upright. To release popsicles, run hot water on the outside of popsicle molds for a 5-6 seconds. Bon appétit !
Creamy mushroom risotto
Ingredients:- 1 cup of shiitake (Lentinula edodes) ,chanterelle (Chanterellus cibarius) , porcini (Boletus funghi)
- 1 cup of dry white wine
- 6 cups of vegetable or chicken stock
- 2 cups of rice (basmati, arborio etc)
- 300 gr butter
- 300 gr parmigiano reggiano
- onion – olive oil – salt – parsley – pepper
Method:
1. Heat the oil in a saucepan , add the chopped onion and fry until is soft.
2. Add mushrooms and saute’ them for about 10 min,Season with salt
3.Add the rice and “fry” it for about 1 min, so add the wine and bring again to boil for few minutes(2′-3′)
4.Add the broth , half cup at a time , stir well until is completely absorbed before adding the next half cup
5. When rice is “al dente”, take the sausepan out of the heat .
6.Add 300 gr of parmesan cheese , 300 gr butter , chopped parsley , pepper . Stir well. Cover and leave the risotto for a few minutes into the saucepan .
7. Serve with fresh Chardonnay. Bon appétit !
Stuffed eggplants with veggie puree
Ingredients: 2 aubergines,potatoes puree , peas , zucchini , zucchini flowers , greek black olives, basil , feta cheese , olive oil
1.Heat the oven to 200°C . Slice the aubergines in half leghtways and leave the stem intact. Cut the inside us you see in photos and boil them in water for about 4 minutes or until are tender.
2.Meanwhile prepare the potatoes puree (potatoes-milk-butter-salt) and boil the veggies for few minutes (3-4 min)
3.Mix all together (puree+veggies).Add olives , basil , and feta cheese in pieces.
4.Pile stuffing into the eggplants , drizzle with oil and black pepper
5.Bake for about 20 min. Serve with fresh “Merlot” dell’ Alto Adige wine . Bon appétit !
Enogastronomista 